CN106359840B - A kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide - Google Patents

A kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide Download PDF

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CN106359840B
CN106359840B CN201610817228.9A CN201610817228A CN106359840B CN 106359840 B CN106359840 B CN 106359840B CN 201610817228 A CN201610817228 A CN 201610817228A CN 106359840 B CN106359840 B CN 106359840B
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oyster
oyster meat
enzymatic hydrolysis
meat
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CN106359840A (en
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曹敏杰
章骞
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Fujian Youyijia Food Technology Co ltd
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Jimei University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins

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  • Marine Sciences & Fisheries (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)
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Abstract

A kind of method that the present invention discloses low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide, steps are as follows: pretreatment of raw material: internal organ are removed in oyster decladding, stay oyster meat；Decoloration agent solution impregnates: impregnating oyster meat with decoloration agent solution；Clear water impregnates repeatedly to desalt: the oyster meat after decoloration agent solution immersion is placed in clear water impregnates to desalt oyster meat repeatedly；Hot water extraction desaccharification: the meat hot water heating processing of oyster of desalting obtains low sugar oyster meat；Historrhexis's homogenate: clear water being added into low sugar oyster meat, carries out historrhexis's homogenate, obtains homogenate；Low temperature enzymatic hydrolysis: shrimp head complex enzyme formulation is added into homogenate and is digested, enzymolysis liquid is obtained；Heating concentration: heating concentration is carried out to enzymolysis liquid；Powder processed and packaging: concentrate is spray-dried powder processed, and packaging is got product；Oyster peptide finished product molecular weight, salt content and sugar content prepared by the present invention are low, and production cost is low, have anti-oxidant, antihypertensive effect.

Description

A kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide
Technical field
The present invention relates to the preparation method of a seed oyster polypeptide, in particular to a kind of low temperature enzymatic hydrolysis oyster meat preparation low sugar is low The method of salt oyster peptide.
Background technique
Oyster is important marine commercial molluscs.According to statistics, national oyster yield in 2014 has been over 4,200,000 tons. Oyster meat is the aquatic products with very high nutrition and healthcare function of high protein, low fat, delicious flavour, is first quilt of China It is classified as one of the food of integration of drinking and medicinal herbs, is known as the title of " marine milk ".Protein content is more than 40% in oyster meat dry matter, ammonia Base acid composition is perfect, and according to the World Food Programme's evaluation result, the completeness of essential amino acid and quality are better than in oyster meat Human milk and cow's milk.In summary, oyster meat is the desirable feedstock for preparing biologically active peptide.
Currently, shrimps processing in China's is mostly to freeze the products such as shrimp without a head, peeled shrimp, and in shrimps process, shrimp head conduct Processing byproduct accounts for 30%-the 40% of shrimp body weight.It is estimated that about 70,000 tons of the shrimp head that China is rejected every year, wherein most Directly abandon.The study found that high vigor protease rich in the glandula digestive of shrimp head.With the albumen for deriving from mammal Enzyme is different, and since the living environment temperature of prawn is low, the protease in shrimp head has good work at 10-25 DEG C Property, so in practical application, using the enzyme carry out enzyme digestion reaction can carry out at low temperature, can both save a large amount of energy consumption, Also it is avoided that phenomena such as leading to substance denaturation, feed liquid bonding because of hydrolysis temperature height.Protease is in biologically active peptide preparation process Essential auxiliary material, cost about account for the half or so of total production cost.Therefore, processing byproduct shrimp head preparation shrimp is utilized Head complex enzyme formulation, and be applied in the preparation of biologically active peptide and can be significantly reduced production cost.
The application for a patent for invention of Publication No. CN102488074 A discloses a kind of extracting method of oyster peptide, technique Process includes cleaning, and autoclaving, enzymatic hydrolysis is de-tasted, filtered, is concentrated, dry, finished product packing.Publication No. CN101263860 A Application for a patent for invention disclose a kind of industrial process of Enzymatic oyster peptide from ostreae testa pulverata.Publication No. The application for a patent for invention of CN105326035 A discloses the production method of a kind of less salt oyster polypeptide and oligosaccharide nutrient powder.This There are following technological deficiencies for a little patent applications: 1) protease price used in is expensive, at high cost；2) hydrolysis temperature is high, and energy consumption is high, and small point Sub- polypeptide is also easy to lose its bioactivity because of high temperature；3) salt content is higher in oyster peptide finished product, influences mouthfeel；3) oyster peptide at Glycogen content is higher in product, and easy moisture absorption agglomeration is not easy to store.
Summary of the invention
The purpose of the present invention is to provide a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide, preparations Oyster peptide finished product molecular weight, salt content and sugar content it is low, production cost is low, have anti-oxidant, antihypertensive effect.
To achieve the above object, the present invention provides a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide: The following steps are included:
Pretreatment of raw material: internal organ are removed in oyster decladding, stay oyster meat；
Decoloration agent solution impregnates: impregnating oyster meat with decoloration agent solution；The decoloration agent solution is the water-soluble of decolorising agent Liquid；
Clear water impregnates repeatedly to desalt: the oyster meat after decoloration agent solution immersion is placed in clear water impregnates to desalt oyster repeatedly Meat；
Hot water extraction desaccharification: the meat hot water heating processing of oyster of desalting obtains low sugar oyster meat；
Historrhexis's homogenate: clear water being added into low sugar oyster meat, carries out historrhexis's homogenate, obtains homogenate；
Low temperature enzymatic hydrolysis: shrimp head complex enzyme formulation is added into homogenate and is digested, enzymolysis liquid is obtained；
Heating concentration: carrying out heating concentration to enzymolysis liquid, and being concentrated into soluble solid content in enzymolysis liquid is 10%- 15% obtains concentrate；
Powder processed and packaging: concentrate is spray-dried powder processed, gets product after packaging.
The decoloration agent solution impregnates for the oyster meat to be soaked in the decoloration agent solution, the decoloration agent solution The mass fraction of middle decolorising agent is 0.3%~1%, the effect that wherein mass fraction of decolorising agent does not have decoloration less than 0.3%, Oyster meat loss is big when the mass fraction of decolorising agent is more than 1%, there is alkali taste, wastes raw material；The oyster meat quality with it is described Decolorising agent liquor capacity according to 1:2~2:1 ratio, when the oyster meat quality and the decolorising agent liquor capacity are lower than 1:2 When waste decolorising agent；When the oyster meat quality and the decolorising agent liquor capacity are higher than 2:1, oyster meat is too many, decolorising agent Solution is very little, and decolorizing effect is poor；Soaking time 0.5h~1h is than convenient.
The decolorising agent is that DOFISH- color protects energy.
The clear water impregnates repeatedly to desalt as the oyster meat after the decoloration agent solution immersion is placed in clear water and is soaked 20min-30min is steeped, is impregnated 3~5 times with clear water repeatedly, it is ensured that is impregnated remaining decolorising agent clean.
The hot water extraction desaccharification is that the oyster meat after impregnating clear water is placed in water-bath in 80 DEG C -100 DEG C of hot water 10min-20min reduces the sugar in oyster meat, conducive to the storage of finished product.
The weight of clear water is 3 times of the low sugar oyster meat weight in historrhexis's homogenate, is conducive to be homogenized subsequent enzyme The progress of solution, enzymolysis efficiency are high.
The weight for the shrimp head complex enzyme formulation being added in the low temperature enzymatic hydrolysis is the 2.0% of homogenate weight, enzymatic hydrolysis Temperature is 30 DEG C~40 DEG C, and enzymatic hydrolysis pH value is 8.0~9.0, enzymolysis time 1.5h.It digests at the process conditions obtained The molecular weight of oyster peptide is 99.72% in the part 3000Da or less proportion, and molecular weight is partially accounted in 1000Da or less 97.72%, oyster peptide finished product range of molecular weight distributions is small, and ratio is high, illustrates that product quality height, the small human body that is easy to of molecular weight disappear Change and absorbs.
The shrimp head complex enzyme formulation is with fresh or freezing discarded shrimp head for raw material, through the broken leaching of water on the rocks It mentions, filter, spray drying is made after taste removal of decolourizing.Shrimp head complex enzyme formulation used derives from processing byproduct, and production cost is low.
The shrimp head complex enzyme formulation being added in the low temperature enzymatic hydrolysis is powdered, the enzyme of the shrimp head complex enzyme formulation Living is 2000-2500U/g, and enzyme activity is high, is conducive to enzymatic hydrolysis.
Beneficial effects of the present invention are as follows:
1. the protease using the shrimp head complex enzyme formulation of processing byproduct shrimp head preparation as enzymatic hydrolysis oyster meat, can be significant Reduce the cost of production oyster peptide.Shrimp head complex enzyme formulation still has very strong enzyme activity at low temperature, can reduce and prepare oyster peptide Hydrolysis temperature, to reduce production energy consumption.
2. using decoloration agent solution impregnate, clear water impregnates repeatedly desalt, hot water extraction desaccharification etc. easily method reach It decolourizes, desalt, except the effect of sugar, the oyster peptide of preparation is in good taste, it is prevented from caking to be long placed in.
3. oyster peptide finished product molecular weight prepared by the present invention is small, it is easy to human consumption's absorption.
4. the oyster peptide finished product prepared through the invention has good ACE inhibitory activity and DPPH Scavenging activity, say Bright oyster peptide finished product has effects that anti-oxidant, anti-aging, blood pressure lowering.
Detailed description of the invention
The TSK-G2000 gel filtration chromatography figure of Fig. 1 oyster peptide finished product prepared by the method for the present invention.
Specific embodiment
Below with reference to embodiment, the content of the present invention will be explained in more detail.It should be appreciated that the embodiment of the present invention is example Property, it is intended to it is used to explain the present invention, and is not considered as limiting the invention.Particular technique or item are not specified in embodiment Part person described technology or conditions or carries out according to the literature in the art according to product description.Agents useful for same or instrument Production firm person is not specified in device, and being can be with conventional products that are commercially available.
The preparation of embodiment 1 shrimp head complex enzyme formulation
1) pretreatment of raw material: fresh discarded shrimp head 5kg is taken, ice water 10kg is added, filter is filtered to obtain in Mechanical Crushing extraction Liquid 10L；
2) ion-exchange resin decolorization, taste removal: the domestic 732 type storng-acid cation exchange resin of filtrate 10L is adsorbed；
3) it is spray-dried powder processed: adding 4- hexyl resorcin (4-HR) 3g and ring paste into the solution after decoloration, taste removal Smart 300g, spray drying powder processed obtains powder 500g after dissolution mixes, and unit enzyme activity is 2200U/g.
The method that 2 low temperature of embodiment digests oyster meat preparation low sugar less salt oyster peptide
Pretreatment of raw material: it removes shell, remove the oyster meat 1kg after internal organ；
Decoloration agent solution impregnates: 1kg oyster meat is soaked in the decoloration agent solution that 2L mass fraction is 0.3%, i.e., it is male Oyster meat quality and decolorising agent liquor capacity are 1:2, and soaking time 0.5h, decolorising agent used is that Mei Lade food science and technology in Xiamen is limited The DOFISH- color of company's production protects energy；The decoloration agent solution is specifically the aqueous solution of decolorising agent；
Clear water impregnates repeatedly to desalt: the oyster meat after the agent solution that decolourizes is impregnated, which is placed in clear water, impregnates 20min, anti-in this way Clear water is multiplexed to impregnate 3 times；
Hot water extraction desaccharification: the oyster meat after clear water is impregnated is placed in water-bath 10min in 80 DEG C of hot water；
Historrhexis's homogenate: 3 times of weight clear water are added into low sugar oyster meat and carry out historrhexis's homogenate, obtain homogenate；
Low temperature enzymatic hydrolysis: shrimp head complex enzyme formulation is added into homogenate and is digested, enzyme concentration is homogenate weight 2.0%, 30 DEG C of hydrolysis temperature, enzymatic hydrolysis pH value is 8.0, enzymolysis time 1.5h；Hydrolysis temperature is 30 DEG C, and hydrolysis temperature is low, energy It consumes low；PH value when homogenate enzymatic hydrolysis is adjusted using NaOH；
Heating concentration: it is 10% that enzymolysis liquid heating, which is concentrated into soluble solid content,；
Powder processed and packaging: concentrate is spray-dried powder processed, gets product oyster peptide 370g after packaging.
For oyster peptide finished product in good powdered, color is faint yellow, no fishy smell.The survey of sugared content is carried out to oyster peptide Fixed, the measurement of sugared content uses anthrone-sulphuric acid method, the specific steps are as follows: draws 1mL sample in test tube, water-bath in 0 DEG C of ice water 15-20min, addition mass fraction are 0.2% anthrone reagent 4mL, and water-bath 10min, reaction terminate to be put into 100 DEG C after mixing It is cooling in ice water, reaction solution light absorption value is measured at 630nm after standing 10min at room temperature, is compared with distilled water instead of sample. The sugared content of oyster peptide finished product is lower than 5%, and the oyster peptide finished product of preparation has the characteristics that low sugar, therefore prevented from caking, is easy to store up Hiding.
8g oyster peptide finished product is poured into cup, is reconstituted with 300mL warm water, 60 DEG C or more water temperatures are preferred, oyster peptide dissolution Property it is good, lysate is no different raw meat and clarification, and color is contained using the digital salinometer aforesaid liquid of Japanese Atago in faint yellow Salometry, measurement lysate salt content is lower than 0.1%, therefore oyster peptide finished product has the characteristics that less salt.Utilize efficient TSK- G2000 gel filtration chromatography measures the molecular weight distribution of oyster peptide finished product, standard items molecular weight (left → right): (1) parvalbumin: 11515Da；(2) proline endopeptidase small peptide: 4907Da；(3)P012005:1199Da；(4)YGDEY:645Da；(5)AMN: 334Da, and analyzed using GPC software, chromatogram is as shown in Figure 1.
Oyster peptide finished product molecular weight distribution list is as shown in table 1, and molecular weight is in the part 3000Da or less proportion 99.72%, molecular weight partially accounts for 97.72% in 1000Da or less.Oyster peptide finished product range of molecular weight distributions is small, and ratio is high, Illustrate product quality height, molecular weight is small to be easy to human consumption's absorption.
1 oyster peptide molecular weight distribution list of table
The measurement of ACE inhibitory activity is carried out to oyster peptide finished product, used specific step is as follows: in 500 μ L centrifuge tubes In sequentially add 50 μ L 6.5mmol/L HHL and 20 μ L samples, preheat 5min in 37 DEG C of water-baths, take out and 20 μ L are added ACE enzyme, then be placed in 37 DEG C of water-baths and react 1h.50 μ L 1mol/L HCl are added after reaction and terminate reaction, continuously add 300 μ L ethyl acetate are centrifuged 5min under 1000 × rpm after mixing well, draw 200 μ L ethyl acetate extracts in 1.5mL It in centrifuge tube, is volatilized using vacuum concentrating apparatus and removes ethyl acetate, and 600 μ L deionized waters are added and sufficiently dissolve, 2000 × Absorbance value is measured at 228nm after rpm centrifugation 3min.Wherein, control group replaces sample with deionized water, and blank group is being added First add HCl before ACE enzyme, remaining condition is constant.The calculation method of ACE is as follows:
ACE inhibiting rate (%)=[1- (ASample-ASample is empty)/(AIt is right-ATo sky)]×100
In formula:
ASampleLight absorption value is surveyed by sample sets；
ASample is emptyLight absorption value is surveyed by sample blank group；
AIt is rightLight absorption value is surveyed by control group；
ATo skyLight absorption value is surveyed by control blank group.
Oyster peptide finished product ACE inhibitory activity test result is as shown in table 2.
To oyster peptide finished product carry out DPPH free radical (DPPH) clearance rate measurement specific step is as follows: 1.5mL from 400 μ L samples, 400 μ L 0.2mmol/L DPPH ethanol solutions are sequentially added in heart pipe, are protected from light after mixing well 30min.After reaction, 5000 × rpm is centrifuged 10min, draws supernatant and measures absorbance at 517nm.Wherein, control group is used Deionized water replaces sample, and blank group replaces DPPH ethanol solution with dehydrated alcohol, while using Vc as positive control. The calculation method of DPPH clearance rate is as follows:
DPPH clearance rate (%)=[1- (ASample-AIt is empty)/AIt is right]×100
In formula: ASampleLight absorption value is surveyed by sample sets；
AIt is emptyLight absorption value is surveyed by blank group；
AIt is rightLight absorption value is surveyed by control group.
Oyster peptide finished product ACE inhibitory activity and DPPH clearance rate test result are as shown in table 2.
The Analysis on Biological Activity of 2 oyster peptide of table
As can be known from Table 2, the ACE inhibitory activity IC50 of oyster peptide is 0.8mg/mL, and DPPH Scavenging activity IC50 is 1.7mg/mL, oyster peptide finished product have good ACE inhibitory activity and DPPH Scavenging activity, and it is anti-to illustrate that oyster peptide finished product has The effect of oxidation, anti-aging, blood pressure lowering.
The method that 3 low temperature of embodiment digests oyster meat preparation low sugar less salt oyster peptide
Pretreatment of raw material: it removes shell, remove the oyster meat 2kg after internal organ；
Decoloration agent solution impregnates: it is 0.7% decoloration agent solution, oyster meat that 2kg oyster meat, which is soaked in 2L mass fraction, Amount and the ratio of decolorising agent liquor capacity are 1:1, and soaking time 0.8h, decolorising agent used is that Mei Lade food science and technology in Xiamen is limited The DOFISH- color of company's production protects energy；The decoloration agent solution is the aqueous solution of decolorising agent；
Clear water impregnates repeatedly to desalt: the oyster meat after the agent solution that decolourizes is impregnated, which is placed in clear water, impregnates 25min, anti-in this way Clear water is multiplexed to impregnate 4 times；
Hot water extraction desaccharification: the oyster meat after clear water is impregnated is placed in water-bath 15min in 90 DEG C of hot water；
Historrhexis's homogenate: 3 times of weight clear water are added into low sugar oyster meat and carry out historrhexis's homogenate, obtain homogenate；
Low temperature enzymatic hydrolysis: shrimp head complex enzyme formulation is added into homogenate and is digested, enzyme concentration is homogenate weight 2.0%, hydrolysis temperature is controlled at 35 DEG C, and enzymatic hydrolysis pH value is 8.5, enzymolysis time 1.5h；
Heating concentration: it is 13% that enzymolysis liquid heating, which is concentrated into soluble solid content,；
Powder processed and packaging: concentrate is spray-dried powder processed, gets product oyster peptide 370g after packaging.
For oyster peptide finished product in good powdered, color is faint yellow, no fishy smell.The sugared content of oyster peptide finished product is lower than 5%, the oyster peptide finished product of preparation has the characteristics that low sugar, therefore prevented from caking, is easy to store.
Oyster peptide finished product is poured into cup, is reconstituted with 300mL warm water, 60 DEG C or more water temperatures are preferred, oyster peptide dissolubility Good, lysate is no different raw meat and clarification, and color utilizes the digital salinometer aforesaid liquid of Japanese Atago to carry out saliferous in faint yellow It is fixed to measure, and measurement lysate salt content is lower than 0.1%, therefore oyster peptide finished product has the characteristics that less salt.
Oyster peptide finished product molecular weight is small and distribution is small, and ratio is high, illustrates product quality height, is easy to human consumption's suction It receives.
The method that 4 low temperature of embodiment digests oyster meat preparation low sugar less salt oyster peptide
Pretreatment of raw material: it removes shell, remove the oyster meat 2kg after internal organ；
Decoloration agent solution impregnates: 2kg oyster meat being soaked in the decoloration agent solution that 1L mass fraction is 1%, oyster meat Quality and the ratio of decolorising agent liquor capacity are 2:1, and soaking time 1h, decolorising agent used is that Mei Lade food science and technology in Xiamen is limited The DOFISH- color of company's production protects energy；Decolourize the aqueous solution that agent solution is decolorising agent；
Clear water impregnates repeatedly to desalt: the oyster meat after the agent solution that decolourizes is impregnated, which is placed in clear water, impregnates 30min, anti-in this way Clear water is multiplexed to impregnate 5 times；
Hot water extraction desaccharification: the oyster meat after clear water is impregnated is placed in water bath processing 20min in 100 DEG C of hot water；
Historrhexis's homogenate: 3 times of weight clear water are added into low sugar oyster meat and carry out historrhexis's homogenate, obtain homogenate；
Low temperature enzymatic hydrolysis: shrimp head complex enzyme formulation is added into homogenate and is digested, enzyme concentration is homogenate weight 2.0%, hydrolysis temperature is controlled at 40 DEG C, and enzymatic hydrolysis pH value is 9.0, enzymolysis time 1.5h；
Heating concentration: it is 15% that enzymolysis liquid heating, which is concentrated into soluble solid content,；
Powder processed and packaging: concentrate is spray-dried powder processed, gets product oyster peptide 370g after packaging.
For oyster peptide finished product in good powdered, color is faint yellow, no fishy smell.The sugared content of oyster peptide finished product is lower than 5%, the oyster peptide finished product of preparation has the characteristics that low sugar, therefore prevented from caking, is easy to store.
Oyster peptide finished product is poured into cup, is reconstituted with 300mL warm water, 60 DEG C or more water temperatures are preferred, oyster peptide dissolubility Good, lysate is no different raw meat and clarification, and color utilizes the digital salinometer aforesaid liquid of Japanese Atago to carry out saliferous in faint yellow It is fixed to measure, and measurement lysate salt content is lower than 0.1%, therefore oyster peptide finished product has the characteristics that less salt.
Oyster peptide finished product molecular weight is small and distribution is small, and ratio is high, illustrates product quality height, is easy to human consumption's suction It receives.
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example Property, it is not considered as limiting the invention, those skilled in the art are not departing from the principle of the present invention and objective In the case where can make changes, modifications, alterations, and variations to the above described embodiments within the scope of the invention.

Claims (8)

1. a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide, it is characterised in that: the following steps are included:
Pretreatment of raw material: internal organ are removed in oyster decladding, stay oyster meat；
Decoloration agent solution impregnates: impregnating oyster meat with decoloration agent solution；
Clear water impregnates repeatedly to desalt: the oyster meat after decoloration agent solution immersion is placed in clear water impregnates to desalt oyster meat repeatedly；
Hot water extraction desaccharification: the meat hot water heating processing of oyster of desalting obtains low sugar oyster meat；
Historrhexis's homogenate: clear water being added into low sugar oyster meat, carries out historrhexis's homogenate, obtains homogenate；
Low temperature enzymatic hydrolysis: shrimp head complex enzyme formulation is added into homogenate and is digested, enzymolysis liquid is obtained；The shrimp head complex enzyme formulation It is that system is spray-dried after the broken extraction of water on the rocks, filtering, decoloration taste removal for raw material with fresh or freezing discarded shrimp head ?；
Heating concentration: carrying out heating concentration to enzymolysis liquid, be concentrated into enzymolysis liquid soluble solid content be 10%-15% it Between, obtain concentrate；
Powder processed and packaging: concentrate is spray-dried powder processed, gets product after packaging.
2. a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide according to claim 1, it is characterised in that: The decoloration agent solution impregnates for the oyster meat to be soaked in the decoloration agent solution, decolorising agent in the decoloration agent solution Mass fraction be 0.3%~1%, the oyster meat quality and the decolorising agent liquor capacity according to 1:2~2:1 ratio, Soaking time 0.5h~1h.
3. a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide according to claim 1, it is characterised in that: The decolorising agent is that DOFISH- color protects energy.
4. a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide according to claim 1, it is characterised in that: The clear water impregnates repeatedly to desalt as the oyster meat after the decoloration agent solution immersion is placed in clear water and impregnates 20min- 30min is impregnated 3~5 times with clear water repeatedly.
5. a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide according to claim 1, it is characterised in that: Hot water extraction desaccharification is placed in 80 DEG C -100 DEG C of water-bath for the oyster meat after impregnating clear water to be heated 10min-20min。
6. a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide according to claim 1, it is characterised in that: The weight of clear water is 3 times of the low sugar oyster meat weight in historrhexis's homogenate.
7. a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide according to claim 1, it is characterised in that: The weight for the shrimp head complex enzyme formulation being added in the low temperature enzymatic hydrolysis is the 2.0% of homogenate weight, hydrolysis temperature 30 DEG C~40 DEG C, enzymatic hydrolysis pH value is 8.0~9.0, enzymolysis time 1.5h.
8. a kind of method of low temperature enzymatic hydrolysis oyster meat preparation low sugar less salt oyster peptide according to claim 1, it is characterised in that: The shrimp head complex enzyme formulation being added in low temperature enzymatic hydrolysis be it is powdered, the enzyme activity of the shrimp head complex enzyme formulation is 2000-2500U/g。
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Publication number Priority date Publication date Assignee Title
CN102864197A (en) * 2012-08-27 2013-01-09 集美大学 Method for producing low-molecular weight collagen peptide by utilizing leftovers left by processing prawns
CN104611398A (en) * 2015-01-27 2015-05-13 张恒 Oyster peptide extraction method
CN105326035A (en) * 2015-10-19 2016-02-17 集美大学 Production method of low-salt oyster polypeptide and oligosaccharide nutrition powder

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102864197A (en) * 2012-08-27 2013-01-09 集美大学 Method for producing low-molecular weight collagen peptide by utilizing leftovers left by processing prawns
CN104611398A (en) * 2015-01-27 2015-05-13 张恒 Oyster peptide extraction method
CN105326035A (en) * 2015-10-19 2016-02-17 集美大学 Production method of low-salt oyster polypeptide and oligosaccharide nutrition powder

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