CN107006830A - A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material - Google Patents
A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material Download PDFInfo
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- CN107006830A CN107006830A CN201710291695.7A CN201710291695A CN107006830A CN 107006830 A CN107006830 A CN 107006830A CN 201710291695 A CN201710291695 A CN 201710291695A CN 107006830 A CN107006830 A CN 107006830A
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- stichopus japonicus
- intestines
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- japonicus intestines
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material, including：Stichopus japonicus intestines are taken to pre-process, grease is extracted, stichopus japonicus intestines skimmed milk carries out enzyme digestion reaction and dries acquisition enzymolysis product, Mei Lade derivatives are prepared with enzymolysis product, ultrafiltration, the Mei Lade derivatives of different color and lusters are obtained, above-mentioned stichopus japonicus loose fat fat, enzymolysis product and Mei Lade derivatives are subjected to compatibility, the feature flavor base material combined more can be obtained.The present invention is using defatting technology, biological enzymolysis technology, Mei Lade method of modifying and hyperfiltration technique, prepare functional flavor base material with certain color and luster, both it ensure that the local flavor of product, remained nutritive value, the demand of modern's a variety of diet is met again.Present invention process is reasonable, easy to operate, easily realizes industrialized production, and the exploitation to stichopus japonicus intestines raw material have great importance.
Description
Technical field
The present invention relates to a kind of preparation of feature flavor base material, stichopus japonicus intestines oligopeptides is utilized more specifically to one kind
The method for preparing feature flavor base material.
Background technology
Sea cucumber is to there are about 140 kinds in most common invertebrate in ocean, China marine site, edible about 20 kinds, its
In again the stichopus japonicus (Stichopus japonicus) that is produced with Bohai Offshore it is optimal.Stichopus japonicus intestines are generations in stichopus japonicus process
A class accessory substance resource, be dropped usually as discarded object, await deep development and utilization.Research discovery, stichopus japonicus intestines egg
White matter rich content, up to 60% or so (in terms of dry weight), but higher value application degree is very low.In addition, its fat content is reachable
7.5% or so (in terms of dry weight), and unrighted acid relative amount, up to 85% or so (mainly EPA), therefore, stichopus japonicus intestines exist
Field of food has good development prospect.
With the quickening of people's rhythm of life, growth in the living standard, food industries are developed rapidly, and are thus driven
The fast development of foodstuff base material industry.In recent years, flavouring base material can improve the product of meals taste as a class, it is deep by
Consumers in general's likes.With the enhancing of people's health consciousness, the consumer group increasingly pay close attention to dietary structure reasonability and
Trophism, thus prepare it is a kind of have concurrently it is natural, conveniently, the flavouring base material of delicious and function increasingly favored by people.It is few
Peptide is one of important food ingredient, and itself has unique flavor characteristic.Research shows that polypeptide has than amino acid more
Good dissolubility and performance is digested and assimilated, be widely used in flavoring production.And exogenous enzymes hydrolyzed animal protein is used, and pass through
U.S. rad thermal response and the atural spice base-material of hyperfiltration technique production have flavor characteristic more more preferable than oligopeptides, and dense with color and luster
The advantage such as strongly fragrant, local flavor is true to nature, nutritive value is high.
The content of the invention
It is an object of the invention to the added value for overcoming stichopus japonicus intestines in the prior art to abandon and causing, low there is provided a kind of condition
Gently, technique is simple, production efficiency is high, be easily achieved the utilization stichopus japonicus intestines oligopeptides preparation feature flavor base material of industrialized production
Method.Meanwhile, the stichopus japonicus intestines flavouring base material of exploitation gives off a strong fragrance, color and luster is dense, product form is various, disclosure satisfy that modern
Diversified diet nutritional demand.
To reach above-mentioned purpose, feature flavor base material is prepared using stichopus japonicus intestines oligopeptide derivative the invention provides one kind
Method, comprise the following steps：
S1, the pretreatment of stichopus japonicus intestines：After stichopus japonicus intestines are removed silt, cleaned repeatedly with water, boiling water bath heats 5~15min, even
Slurry, prepares stichopus japonicus intestines homogenate；
S2, degreasing：N-hexane/absolute ethyl alcohol mixed liquor is added into homogenate made from step S1, degreasing, 50 DEG C is extracted
4~8h is extracted, the extraction process is repeated 1~3 time, and suction filtration, gained filter cake is rushed with the n-hexane/absolute ethyl alcohol mixed liquor
Wash, natural air drying, crush, cross 100 mesh sieves, obtain stichopus japonicus intestines skimmed milk；N-hexane in the n-hexane/absolute ethyl alcohol mixed liquor
Volume ratio with absolute ethyl alcohol is 2~3:1, the volume of the stichopus japonicus intestines homogenate and the n-hexane/absolute ethyl alcohol mixed liquor
Than for 1:8~12；
S3, stichopus japonicus loose fat fat are extracted：The filtered filtrates of step S2 are taken to centrifuge 5~15min through 3000~5000r/min,
Lower floor's n-hexane layer solution is collected, rotated evaporation or nitrogen obtain stichopus japonicus loose fat fat after blowing；
S4, enzymolysis：Skimmed milk prepared by step S2 is used in neutral protease enzymolysis 3h, enzymolysis process not as substrate
The disconnected NaOH solution for adding 0.8~1.2mol/L makes pH be maintained at neutral, and gained enzymolysis liquid heats 10min in 100 DEG C, terminates enzyme
After solution reaction, 5~15min is centrifuged under 3000~5000r/min, stichopus japonicus intestines enzymolysis liquid is made；
S5, drying：Enzymolysis liquid made from step S4 is spray-dried, inlet temperature is 200~250 DEG C, outlet temperature
Spend for 80~90 DEG C, atomizing disk rotating speed is that negative pressure is 8~10Pa in 48Hz, tower, obtains powdery zymolyte, i.e. stichopus japonicus intestines oligopeptides；
S6, Maillard reaction liquid preparation：Stichopus japonicus intestines oligopeptides made from step S5 and ribose are codissolved in water, mixed
After solution, 0.8~1.2mol/L sodium bicarbonate (NaHCO is added3) adjust after pH to 7.0~9.0, carry out Mei Lade in 95 DEG C
React and stichopus japonicus intestines oligopeptides Mei Lade derivative solutions are obtained after 6~12h；It is made using drying means described in step S5 and has local flavor concurrently
And the stichopus japonicus intestines oligopeptides Mei Lade derivative crude products of colour generation effect；Stichopus japonicus intestines oligopeptides final concentration of 5 in the mixed solution~
20mg/mL, 0.5~2.5 times of the final concentration of stichopus japonicus intestines oligopeptides final concentration of ribose；
S7, ultrafiltration：Stichopus japonicus intestines oligopeptides Mei Lade derivative solutions made from step S6 are fitted into ultrafiltration apparatus, with 1~
5kDa milipore filter carries out ultrafiltration, you can obtain the derivative of different molecular weight ranges；Drying means described in S5 is recycled to be made
Have the stichopus japonicus intestines oligopeptides Mei Lade derivative components of local flavor and colour generation effect concurrently；
S8, full stichopus japonicus flavor base material compatibility：Take stichopus japonicus loose fat fat made from step S3, stichopus japonicus intestines made from step S5 few
The stichopus japonicus intestines oligopeptides of stichopus japonicus intestines oligopeptides Mei Lade derivatives crude product made from peptide, step S6, different molecular weight made from step S7
Derivative component composition carries out various compatibility, and full stichopus japonicus flavor base material is made；The full stichopus japonicus flavor base material composition is stichopus japonicus intestines
Oligopeptides+grease (4~6:8~11, g:ML), the stichopus japonicus intestines oligopeptides of stichopus japonicus intestines Mei Lade derivatives crude product or different molecular weight derives
Thing component+grease (1~3:4~6, g:ML), the stichopus japonicus intestines of stichopus japonicus intestines oligopeptides+Mei Lade derivatives crude product or different molecular weight are few
Peptide derivant component (3~5:4~6, g:G), and stichopus japonicus intestines oligopeptides+Mei Lade derivatives crude product or different molecular weight stichopus japonicus
Intestines oligopeptide derivative component+grease (4~6:5~7:9~11, g:g:mL).
Under preferred embodiment, step S1 is that after stichopus japonicus intestines are removed silt, cleaned repeatedly with water, boiling water bath heating 10min makes
Endogenous enzymes are inactivated, homogenate, prepare stichopus japonicus intestines homogenate.
Under preferred embodiment, step S2 is that will add n-hexane/absolute ethyl alcohol mixed liquor in homogenate made from step S1 to extract
The volume ratio of n-hexane and absolute ethyl alcohol is 3 in extracting degreasing, the n-hexane/absolute ethyl alcohol mixed liquor:1, the stichopus japonicus intestines are even
The volume ratio of slurries and the n-hexane/absolute ethyl alcohol mixed liquor is 1:10,50 DEG C of magnetic agitations extract 6h, the extraction process
Carry out 2 times altogether, suction filtration, gained filter cake is rinsed with a small amount of mixed liquor, and natural air drying, pulverizer is crushed, and is crossed 100 mesh sieves, is obtained
To stichopus japonicus intestines skimmed milk.
Under preferred embodiment, centrifugal condition described in step S3 is that 4000r/min centrifuges 10min, lower floor's n-hexane layer solution warp
40 DEG C of rotary evaporations obtain stichopus japonicus loose fat fat and obtain stichopus japonicus loose fat fat.
Under preferred embodiment, the concrete operations of enzyme digestion reaction described in step S4 are：
S41, using the protein content in stichopus japonicus intestines skimmed milk made from triumphant formula nitriding determination step S4；
S42, using water as solvent, weigh stichopus japonicus intestines skimmed milk made from step S4, prepare concentration of substrate (with proteinometer)
For 4g/100mL stichopus japonicus Erepsin matter suspension；
S43, into stichopus japonicus Erepsin matter suspension made from step S42 by 3000U/g substrate proteins add neutral protein
Enzyme, pH value of solution is adjusted to 7.0,50 DEG C of enzymolysis 3h using 1mol/L NaOH；
After S44, enzymolysis terminate, 10min is centrifuged in 4000r/min.
Being spray-dried condition of work under preferred embodiment, described in step S5 is：230 DEG C of inlet temperature, 85 DEG C of outlet temperature, mist
It is that negative pressure is 8Pa in 48Hz, tower to change disk rotating speed.
Under preferred embodiment, in mixed solution described in step S6, the final concentration of 10mg/mL of stichopus japonicus intestines oligopeptides, ribose final concentration
For 20mg/mL；And the sodium bicarbonate regulation pH that 1mol/L is added into mixed solution is heated to 95 DEG C of holding 12h to 8.0.
Under preferred embodiment, Mei Lade derivative solutions made from step S6 is are fitted into ultrafiltration apparatus by step S7, respectively
Ultrafiltration is carried out to Mei Lade derivatives with 5kDa, 3kDa milipore filter, is retained first with 5kDa milipore filter, it is to be ultrafiltered to finish,
The solution of outflow is less than the spreading out more than 5kDa for molecule interception retained in 5kDa derivative, ultrafilter for molecule interception
It is biological；Molecular weight is then less than to the 5kDa derivative milipore filter progress ultrafiltration through 3kDa again, you can obtain molecular weight point
The different components I of cloth (>5kDa), compositionⅱ (3~5kDa), component III (<Mei Lade derivative components 3kDa).
Under preferred embodiment, the compatibility combination of full stichopus japonicus flavor base material described in step S8 includes：Stichopus japonicus intestines oligopeptides+grease (5:
9, g:ML), stichopus japonicus intestines oligopeptide derivative component+grease (2 of stichopus japonicus intestines oligopeptides Mei Lade derivatives crude product or different molecular weight:
5, g:ML), the stichopus japonicus intestines oligopeptide derivative component (4 of stichopus japonicus intestines oligopeptides+Mei Lade derivatives crude product or different molecular weight:5, g:
G), and stichopus japonicus intestines oligopeptides+Mei Lade derivatives crude product or different molecular weight stichopus japonicus intestines oligopeptide derivative component+grease (5:
6:10, g:g:mL)；The stichopus japonicus intestines oligopeptide derivative component of different molecular weight described in step S8 be component I (>5kDa), compositionⅱ
(3~5kDa) or component III (<3kDa).
The purpose that boiling water bath described in step S1 is heated is to remove stichopus japonicus enteral source enzyme activity, prevented in raw-material storing process
Middle endogenous enzymes are to the degradations of stichopus japonicus intestines, to ensure material quality.
The technological innovation of the present invention is：
1st, the inventive method improves the utilization rate of edible accessory substance stichopus japonicus intestines in stichopus japonicus process, makes its protein resource
Utilization is fully developed, while reduce pollution of the stichopus japonicus intestines to environment, is had to the exploitation of stichopus japonicus intestines resource important
Meaning.
2nd, grease extraction process is carried out to stichopus japonicus intestines raw material in the present invention, obtains the grease rich in EPA.By different
Compatibility mode, can obtain oil-containing and the not full stichopus japonicus flavor base material of oil-containing, meet the diversified diet nutritional demand of modern.
3rd, biological enzymolysis processing is carried out to stichopus japonicus intestines skimmed milk in the present invention, using neutral proteinase, action condition is gentle,
Reaction is easily controlled, and not only ensure that the release of delicious amino acid in zymolyte, while being also enriched in essential amino acid, has both ensured production
The local flavor of thing, remains nutritive value again.
4th, the present invention is modified stichopus japonicus intestines oligopeptides using Maillard reaction, obtains a variety of volatile flavor components, together
When strengthen the color and luster of product, both ensured the generation of flavor substance, and be easy to the compatibility of follow-up full stichopus japonicus flavor base material again.
5th, Mei Lade derivatives are carried out ultrafiltration by the present invention by 5,3kDa milipore filter respectively using hyperfiltration technique, respectively
Obtain components I (>5kDa), compositionⅱ (3~5kDa), component III (<3kDa) three part, different ultrafiltration product has different
Colourity, therefore the flavor base material with different color and lusters can be obtained.
6th, it is beautiful by stichopus japonicus loose fat fat, stichopus japonicus intestines oligopeptides and stichopus japonicus intestines oligopeptides it is contemplated that developing full stichopus japonicus flavor base material
Rad derivative is constituted, and can carry out various compatibility according to different demands.
7th, operating process of the present invention is simple, and rational technology is workable, it is not necessary to complicated equipment, can expire
Sufficient consumer is to natural, delicious and trophic function multiple demand.
This patent carries out grease extraction process to stichopus japonicus intestines, obtains the grease rich in EPA, by with stichopus japonicus intestines oligopeptides and super
The different compatibility mode of Mei Lade derivatives after filter, can obtain containing grease and not grease-contained " full stichopus japonicus " flavor base material, fill
Divide and meet consumer to natural, delicious, nutrition and diversified dietary requirements.So far, in disclosed file, also
Had not seen the report for preparing feature flavor base material using stichopus japonicus intestines and carrying out multigroup conjunction compatibility.
Embodiment
Following non-limiting examples can make one of ordinary skill in the art be more fully understood the present invention, but not with
Any mode limits the present invention.
Embodiment 1
A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material, by following process steps：
1st, stichopus japonicus intestines are pre-processed：After stichopus japonicus intestines are removed silt, cleaned repeatedly with clear water, boiling water bath heating 10min makes interior
Source enzyme inactivation, homogenate prepares stichopus japonicus intestines homogenate；
2nd, degreasing：Stichopus japonicus enteraden homogenate is taken, n-hexane/absolute ethyl alcohol (3 of 10 times of volumes is added:1, v:V) mixed liquor,
6h is extracted at 50 DEG C, extraction process is carried out 2 times, remove gained filter cake after fat, suction filtration and rinsed with a small amount of mixed solvent, natural wind
Dry, pulverizer is crushed, and is crossed 100 mesh sieves, is obtained stichopus japonicus intestines skimmed milk；
3rd, stichopus japonicus loose fat fat is extracted：After extract obtained above is centrifuged into 10min through 4000r/min in centrifuge,
Lower floor's n-hexane layer solution is collected, stichopus japonicus loose fat fat is obtained after 40 DEG C of rotary evaporations；
4th, digest：Using stichopus japonicus intestines skimmed milk made from step 2 as substrate, stichopus japonicus intestines degreasing is determined using triumphant formula nitriding
Protein content in powder is 61.13% (in terms of dry weight), prepares the stichopus japonicus that concentration of substrate (with proteinometer) is 4g/100mL
During Erepsin matter suspension, 6.54g/100mL stichopus japonicus intestines skimmed milk suspension need to be prepared.Then using neutral proteinase as instrument
Enzyme carries out enzyme digestion reaction, and enzymatic hydrolysis condition is：Enzyme dosage 3000U/g substrate proteins, pH7.0, temperature 50 C, enzymolysis time 3h.Enzyme
Enzymolysis liquid is gone out enzyme 10min, 4000r/min centrifugation 10min in 100 DEG C after solution, stichopus japonicus intestines enzymolysis liquid is obtained；
4th, dry：Gained stichopus japonicus intestines enzymolysis liquid is spray-dried, its condition of work is：230 DEG C of inlet temperature, outlet
85 DEG C of temperature, atomizing disk rotating speed is that negative pressure is 8Pa in 48Hz, tower, obtains powdery stichopus japonicus intestines oligopeptides；
5th, the compatibility of " full stichopus japonicus " flavor base material：Allotment is combined using stichopus japonicus loose fat fat and stichopus japonicus intestines oligopeptides.Wherein,
The ratio of powdery flavouring base material and grease is 5:9(g:ML), the function with certain flavor and necessary amino acid (table 1) can be obtained
Property flavor base material.
Embodiment 2
A kind of method that utilization stichopus japonicus intestines oligopeptide derivative prepares feature flavor base material, by following process steps：
1st, stichopus japonicus intestines are pre-processed：After stichopus japonicus intestines are removed silt, cleaned repeatedly with clear water, boiling water bath heating 10min makes interior
Source enzyme inactivation, homogenate prepares stichopus japonicus intestines homogenate；
2nd, degreasing：Stichopus japonicus enteraden homogenate is taken, n-hexane/absolute ethyl alcohol (3 of 10 times of volumes is added:1, v:V) mixed liquor,
6h is extracted at 50 DEG C, extraction process is carried out 2 times, remove gained filter cake after fat, suction filtration and rinsed with a small amount of mixed solvent, natural wind
Dry, pulverizer is crushed, and is crossed 100 mesh sieves, is obtained stichopus japonicus intestines skimmed milk；
3rd, stichopus japonicus loose fat fat is extracted：After extract obtained above is centrifuged into 10min through 4000r/min in centrifuge,
Lower floor's n-hexane layer solution is collected, stichopus japonicus loose fat fat is obtained after 40 DEG C of rotary evaporations；
4th, digest：Using stichopus japonicus intestines skimmed milk made from step 2 as substrate, stichopus japonicus intestines are determined using triumphant formula nitriding and freezed
Protein content in powder is 61.13% (in terms of dry weight), prepares the stichopus japonicus that concentration of substrate (with proteinometer) is 4g/100mL
During Erepsin matter suspension, 6.54g/100mL stichopus japonicus intestines skimmed milk suspension need to be prepared.Then using neutral proteinase as instrument
Enzyme carries out enzyme digestion reaction, and enzymatic hydrolysis condition is：Enzyme dosage 3000U/g substrate proteins, pH7.0, temperature 50 C, enzymolysis time 3h.Enzyme
Solution is gone out enzyme 10min, 4000r/min centrifugation 10min after 100 DEG C, obtains stichopus japonicus intestines enzymolysis liquid；
5th, dry：Stichopus japonicus intestines enzymolysis liquid is spray-dried, its condition of work is：230 DEG C of inlet temperature, outlet temperature
85 DEG C, atomizing disk rotating speed is that negative pressure is 8Pa in 48Hz, tower, obtains powdery stichopus japonicus intestines oligopeptides；
6th, the preparation of Mei Lade derivatives：Stichopus japonicus intestines oligopeptides and food-grade ribose are codissolved in water, oligopeptides-ribose is prepared and mixes
Solution is closed, both is respectively reached 10mg/mL and 20mg/mL by final concentration；Then to the little Su that 1mol/L is added in mixed solution
Beat after regulation pH to 7.0, Maillard reaction 8h is carried out in 95 DEG C；Reaction is spray-dried after terminating using the method for step 5,
The stichopus japonicus intestines oligopeptides Mei Lade derivatives for having feature local flavor and colour generation effect concurrently are made；
7th, the compatibility of " full stichopus japonicus " flavor base material：Entered using stichopus japonicus loose fat fat and stichopus japonicus intestines oligopeptides Mei Lade derivative crude products
Row combination allotment.Wherein, the ratio of Mei Lade derivatives crude product and grease is 2:5(g:ML), can obtain color and luster it is strong, with one
Determine the feature flavor base material of local flavor (table 2).
Embodiment 3
A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material, by following process steps：
1st, stichopus japonicus intestines are pre-processed：After stichopus japonicus intestines are removed silt, cleaned repeatedly with clear water, boiling water bath heating 10min makes interior
Source enzyme inactivation, homogenate prepares stichopus japonicus intestines homogenate；
2nd, degreasing：Stichopus japonicus enteraden homogenate is taken, n-hexane/absolute ethyl alcohol (3 of 10 times of volumes is added:1, v:V) mixed liquor,
6h is extracted at 50 DEG C, extraction process is carried out 2 times, remove gained filter cake after fat, suction filtration and rinsed with a small amount of mixed solvent, natural wind
Dry, pulverizer is crushed, and is crossed 100 mesh sieves, is obtained stichopus japonicus intestines skimmed milk；
3rd, stichopus japonicus loose fat fat is extracted：After extract obtained above is centrifuged into 10min through 4000r/min in centrifuge,
Lower floor's n-hexane layer solution is collected, stichopus japonicus loose fat fat is obtained after 40 DEG C of rotary evaporations；
4th, digest：Using stichopus japonicus intestines skimmed milk made from step 2 as substrate, stichopus japonicus intestines degreasing is determined using triumphant formula nitriding
Protein content in powder is 61.13% (in terms of dry weight), prepares the stichopus japonicus that concentration of substrate (with proteinometer) is 4g/100mL
During Erepsin matter suspension, 6.54g/100mL stichopus japonicus intestines skimmed milk suspension need to be prepared.Then using neutral proteinase as instrument
Enzyme carries out enzyme digestion reaction, and enzymatic hydrolysis condition is：Enzyme dosage 3000U/g substrate proteins, pH7.0, temperature 50 C, enzymolysis time 3h.Enzyme
Solution is gone out enzyme 10min, 4000r/min centrifugation 10min after 100 DEG C, obtains stichopus japonicus intestines enzymolysis liquid；
5th, dry：Stichopus japonicus intestines enzymolysis liquid is spray-dried, its condition of work is：Inlet temperature is 230 DEG C, outlet temperature
Spend for 82 DEG C, atomizing disk rotating speed is that negative pressure, in 10Pa, is then crushed, granulated, obtaining stichopus japonicus intestines oligopeptides powdery base in 48Hz, tower
Material；
6th, the preparation of Mei Lade derivatives：Stichopus japonicus intestines oligopeptides and food-grade ribose are codissolved in water, oligopeptides-ribose is prepared and mixes
Solution is closed, both is respectively reached 10mg/mL and 20mg/mL by final concentration；Then in mixed solution add 0.9mol/L it is small
After soda regulation pH to 7.0, Maillard reaction 12h is carried out in 95 DEG C, the Mei La for having feature local flavor and colour generation effect concurrently is made
Moral derivative；
7th, ultrafiltration：The Mei Lade derivatives of above-mentioned preparation are fitted into ultrafiltration apparatus, with 5kDa milipore filter to Mei Lade
Derivative is retained, to be ultrafiltered to finish, and collects efflux and Liquid Residue, Liquid Residue is stichopus japonicus intestines oligopeptides Mei Lade derivatives
Components I (>5kDa)；Mei Lade derivative components are spray-dried using the method for step 5, the derivative of different colourities is obtained
Thing component；
8th, the compatibility of " full stichopus japonicus " flavor base material：Using stichopus japonicus loose fat fat, stichopus japonicus intestines oligopeptides and stichopus japonicus intestines oligopeptides Mei Lade
Derivative component is combined allotment.Wherein, the ratio of stichopus japonicus intestines oligopeptides, Mei Lade derivative component I and grease is 5:6:10
(g:g:ML), can obtain color and luster relatively deep (table 3) has the feature flavor base material of certain flavor and necessary amino acid (table 1).
Embodiment 4
A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material, by following process steps：
1st, stichopus japonicus intestines are pre-processed：After stichopus japonicus intestines are removed silt, cleaned repeatedly with clear water, boiling water bath heating 10min makes interior
Source enzyme inactivation, homogenate prepares stichopus japonicus intestines homogenate；
2nd, degreasing：Stichopus japonicus enteraden homogenate is taken, n-hexane/absolute ethyl alcohol (3 of 10 times of volumes is added:1, v:V) mixed liquor,
6h is extracted at 50 DEG C, extraction process is carried out 2 times, remove gained filter cake after fat, suction filtration and rinsed with a small amount of mixed solvent, natural wind
Dry, pulverizer is crushed, and is crossed 100 mesh sieves, is obtained stichopus japonicus intestines skimmed milk；
3rd, stichopus japonicus loose fat fat is extracted：After extract obtained above is centrifuged into 10min through 4000r/min in centrifuge,
Lower floor's n-hexane layer solution is collected, stichopus japonicus loose fat fat is obtained after 40 DEG C of rotary evaporations；
4th, digest：Using stichopus japonicus intestines skimmed milk made from step 2 as substrate, stichopus japonicus intestines degreasing is determined using triumphant formula nitriding
Protein content in powder is 61.13% (in terms of dry weight), prepares the stichopus japonicus that concentration of substrate (with proteinometer) is 4g/100mL
During Erepsin suspension, 6.54g/100mL stichopus japonicus intestines skimmed milk suspension need to be prepared.Then using neutral proteinase as toolenzyme
Enzyme digestion reaction is carried out, enzymatic hydrolysis condition is：Enzyme dosage 3000U/g substrate proteins, pH7.0, temperature 50 C, enzymolysis time 3h.Enzymolysis
Go out enzyme 10min after 100 DEG C, obtains stichopus japonicus intestines enzymolysis liquid；
5th, dry：Stichopus japonicus intestines enzymolysis liquid is spray-dried, its condition of work is：Inlet temperature is 230 DEG C, outlet temperature
Spend for 82 DEG C, atomizing disk rotating speed is that negative pressure, in 10Pa, obtains stichopus japonicus intestines oligopeptides powder base in 48Hz, tower；
6th, the preparation of Mei Lade derivatives：Stichopus japonicus intestines oligopeptides and food-grade ribose are codissolved in water, oligopeptides-ribose is prepared and mixes
Solution is closed, both is respectively reached 10mg/mL and 20mg/mL by final concentration；Then in mixed solution add 1.2mol/L it is small
After soda regulation pH to 7.0, Maillard reaction 10h is carried out in 95 DEG C；Reaction is made simultaneous after terminating using the drying means of step 5
Have the stichopus japonicus intestines oligopeptides Mei Lade derivatives of feature local flavor and colour generation effect；
7th, the compatibility of " full stichopus japonicus " flavor base material：Using stichopus japonicus loose fat fat, stichopus japonicus intestines oligopeptides and stichopus japonicus intestines oligopeptides Mei Lade
Derivative crude product is combined allotment, and the ratio of stichopus japonicus intestines oligopeptides, Mei Lade derivatives crude product and grease is 5:6:10(g:g:
ML), it can obtain with certain color and luster, the feature local flavor base containing flavor and essential amino acid (table 1) and flavor substance (table 2)
Material.
Embodiment 5
A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material, by following process steps：
1st, stichopus japonicus intestines are pre-processed：After stichopus japonicus intestines are removed silt, cleaned repeatedly with clear water, boiling water bath heating 10min makes interior
Source enzyme inactivation, homogenate prepares stichopus japonicus intestines homogenate；
2nd, degreasing：Stichopus japonicus enteraden homogenate is taken, n-hexane/absolute ethyl alcohol (3 of 10 times of volumes is added:1, v:V) mixed liquor,
6h is extracted at 50 DEG C, extraction process is carried out 2 times, remove gained filter cake after fat, suction filtration and rinsed with a small amount of mixed solvent, natural wind
Dry, pulverizer is crushed, and is crossed 100 mesh sieves, is obtained stichopus japonicus intestines skimmed milk；
3rd, stichopus japonicus loose fat fat is extracted：After extract obtained above is centrifuged into 10min through 4000r/min in centrifuge,
Lower floor's n-hexane layer solution is collected, stichopus japonicus loose fat fat is obtained after 40 DEG C of rotary evaporations；
4th, digest：Using stichopus japonicus intestines skimmed milk made from step 2 as substrate, stichopus japonicus intestines degreasing is determined using triumphant formula nitriding
Protein content in powder is 61.13% (in terms of dry weight), prepares the stichopus japonicus that concentration of substrate (with proteinometer) is 4g/100mL
During Erepsin suspension, 6.54g/100mL stichopus japonicus intestines skimmed milk suspension need to be prepared.Then using neutral proteinase as toolenzyme
Enzyme digestion reaction is carried out, enzymatic hydrolysis condition is：Enzyme dosage 3000U/g substrate proteins, pH7.0, temperature 50 C, enzymolysis time 3h.Enzymolysis
Go out enzyme 10min, 4000r/min centrifugation 10min after 100 DEG C, obtains stichopus japonicus intestines enzymolysis liquid；
5th, dry：Stichopus japonicus intestines enzymolysis liquid is spray-dried, its condition of work is：Inlet temperature is 220 DEG C, outlet temperature
Spend for 85 DEG C, atomizing disk rotating speed is that negative pressure, in 9Pa, obtains powdery stichopus japonicus intestines oligopeptides in 48Hz, tower；
6th, the preparation of Mei Lade derivatives：Stichopus japonicus intestines oligopeptides and food-grade ribose are codissolved in water, oligopeptides-ribose is prepared and mixes
Solution is closed, both is respectively reached 10mg/mL and 20mg/mL by final concentration；Then to the food that 1.0mol/L is added in mixed solution
After grade sodium bicarbonate regulation pH to 7.0,95 DEG C are heated in dry bath device and carries out Maillard reaction 12h；After reaction terminates, it is made
Have the Mei Lade derivatives of feature local flavor and colour generation effect concurrently；
7th, ultrafiltration：The Mei Lade derivatives of above-mentioned preparation are fitted into ultrafiltration apparatus, with 5kDa milipore filter to Mei Lade
Derivative is retained, to be ultrafiltered to finish, and collects efflux.Ultrafiltration again is carried out to efflux using 3kDa milipore filter, treated
Ultrafiltration is finished, and collects residual liquor, you can obtain stichopus japonicus intestines oligopeptides Mei Lade derivatives compositionⅱ (3-5kDa)；Using step
5 method is spray-dried to Mei Lade derivative components, obtains the derivative component of different colourities；
8th, the compatibility of " full stichopus japonicus " flavor base material：Entered using stichopus japonicus loose fat fat and stichopus japonicus intestines oligopeptides Mei Lade derivative components
Row combination allotment.Wherein, the ratio of Mei Lade derivatives component II and grease is 2:5(g:ML), it can obtain color and luster moderate (table 3)
Feature flavor base material.
Embodiment 6
A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material, by following process steps：
1st, stichopus japonicus intestines are pre-processed：After stichopus japonicus intestines are removed silt, cleaned repeatedly with clear water, boiling water bath heating 10min makes interior
Source enzyme inactivation, homogenate prepares stichopus japonicus intestines homogenate；
2nd, degreasing：Stichopus japonicus enteraden homogenate is taken, n-hexane/absolute ethyl alcohol (3 of 10 times of volumes is added:1, v:V) mixed liquor,
6h is extracted at 50 DEG C, extraction process is carried out 2 times, remove gained filter cake after fat, suction filtration and rinsed with a small amount of mixed solvent, natural wind
Dry, pulverizer is crushed, and is crossed 100 mesh sieves, is obtained stichopus japonicus intestines skimmed milk；
3rd, digest：Using stichopus japonicus intestines skimmed milk made from step 2 as substrate, stichopus japonicus intestines degreasing is determined using triumphant formula nitriding
Protein content in powder is 61.13% (in terms of dry weight), prepares the stichopus japonicus that concentration of substrate (with proteinometer) is 4g/100mL
During Erepsin suspension, 6.54g/100mL stichopus japonicus intestines skimmed milk suspension need to be prepared.Then using neutral proteinase as toolenzyme
Enzyme digestion reaction is carried out, enzymatic hydrolysis condition is：Enzyme dosage 3000U/g substrate proteins, pH7.0, temperature 50 C, enzymolysis time 3h.Enzymolysis
Go out enzyme 10min, 4000r/min centrifugation 10min after 100 DEG C, obtains stichopus japonicus intestines enzymolysis liquid；
4th, dry：Stichopus japonicus intestines enzymolysis liquid is spray-dried, its condition of work is：Inlet temperature is 220 DEG C, outlet temperature
Spend for 85 DEG C, atomizing disk rotating speed is that negative pressure, in 9Pa, obtains powdery stichopus japonicus intestines oligopeptides in 48Hz, tower；
5th, the preparation of Mei Lade derivatives：Stichopus japonicus intestines oligopeptides and food-grade ribose are codissolved in water, oligopeptides-ribose is prepared and mixes
Solution is closed, both is respectively reached 10mg/mL and 20mg/mL by final concentration；Then to the food that 1.0mol/L is added in mixed solution
After grade sodium bicarbonate regulation pH to 7.0,95 DEG C are heated in dry bath device and carries out Maillard reaction 12h；After reaction terminates, it is made
Have the Mei Lade derivatives of feature local flavor and colour generation effect concurrently；
6th, ultrafiltration：The Mei Lade derivatives of above-mentioned preparation are fitted into ultrafiltration apparatus, carried out again using 3kDa milipore filter
Secondary ultrafiltration, it is to be ultrafiltered to finish, collect efflux, you can obtain component III (<3kDa)；Mei Lade is spread out using the method for step 5
Biological components are spray-dried, and obtain the derivative component of different colourities；
7th, the compatibility of " full stichopus japonicus " flavor base material：Entered using stichopus japonicus intestines oligopeptides and stichopus japonicus intestines oligopeptides Mei Lade derivative components
Row combination allotment.Wherein, stichopus japonicus intestines oligopeptides and Mei Lade derivative components III ratio are 4:5(g:ML), it can obtain having one
Determine the feature flavor base material of flavor and essential amino acid (table 1), color and luster shallower (table 3).
Embodiment 7
A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material, by following process steps：
1st, stichopus japonicus intestines are pre-processed：After stichopus japonicus intestines are removed silt, cleaned repeatedly with clear water, boiling water bath heating 10min makes interior
Source enzyme inactivation, homogenate prepares stichopus japonicus intestines homogenate；
2nd, degreasing：Stichopus japonicus enteraden homogenate is taken, n-hexane/absolute ethyl alcohol (3 of 10 times of volumes is added:1, v:V) mixed liquor,
6h is extracted at 50 DEG C, extraction process is carried out 2 times, remove gained filter cake after fat, suction filtration and rinsed with a small amount of mixed solvent, natural wind
Dry, pulverizer is crushed, and is crossed 100 mesh sieves, is obtained stichopus japonicus intestines skimmed milk；
3rd, digest：Using stichopus japonicus intestines skimmed milk made from step 2 as substrate, stichopus japonicus intestines degreasing is determined using triumphant formula nitriding
Protein content in powder is 61.13% (in terms of dry weight), prepares the stichopus japonicus that concentration of substrate (with proteinometer) is 4g/100mL
During Erepsin suspension, 6.54g/100mL stichopus japonicus intestines skimmed milk suspension need to be prepared.Then using neutral proteinase as toolenzyme
Enzyme digestion reaction is carried out, enzymatic hydrolysis condition is：Enzyme dosage 3000U/g substrate proteins, pH7.0, temperature 50 C, enzymolysis time 3h.Enzymolysis
Go out enzyme 10min, 4000r/min centrifugation 10min after 100 DEG C, obtains stichopus japonicus intestines enzymolysis liquid；
4th, dry：Stichopus japonicus intestines enzymolysis liquid is spray-dried, its condition of work is：Inlet temperature is 220 DEG C, outlet temperature
Spend for 85 DEG C, atomizing disk rotating speed is that negative pressure, in 9Pa, obtains powdery stichopus japonicus intestines oligopeptides in 48Hz, tower；
5th, the preparation of Mei Lade derivatives：Stichopus japonicus intestines oligopeptides and food-grade ribose are codissolved in water, oligopeptides-ribose is prepared and mixes
Solution is closed, both is respectively reached 10mg/mL and 20mg/mL by final concentration；Then to the food that 1.0mol/L is added in mixed solution
After grade sodium bicarbonate regulation pH to 7.0,95 DEG C are heated in dry bath device and carries out Maillard reaction 12h；After reaction terminates, it is made
Have the Mei Lade derivatives of feature local flavor and colour generation effect concurrently；Mei Lade derivatives component is carried out using the method for step 5
Spray drying, obtains stichopus japonicus intestines Mei Lade derivative crude products；
6th, the compatibility of " full stichopus japonicus " flavor base material：Entered using stichopus japonicus intestines oligopeptides and stichopus japonicus intestines oligopeptides Mei Lade derivative crude products
Row combination allotment.Wherein, the ratio of stichopus japonicus intestines oligopeptides and Mei Lade derivative crude products is 4:5(g:G), it can obtain having and be in necessarily
Taste and essential amino acid (table 1), the feature flavor base material of flavor substance (table 2).
Table 1 is the amino acid composition that stichopus japonicus intestines oligopeptides is determined using Elite-AAK amino acid analysis systems.As a result show,
Several essential amino acids containing needed by human body in stichopus japonicus intestines oligopeptides, such as lysine, leucine, methionine, threonine, figured silk fabrics ammonia
Acid, isoleucine and phenylalanine, and its relative amount summation reaches 38.49%.Presence of the essential amino acid in human body, no
The important source material of synthetic protein is provide only, and for promoting to grow, carries out eubolism, the function that sustains life and provides
Material base.Meanwhile, contain delicious amino acid in stichopus japonicus intestines oligopeptides, such as aspartic acid, glutamic acid, phenylalanine, alanine, sweet
Propylhomoserin and tyrosine, and its relative amount summation reaches 47.97%, therefore, stichopus japonicus intestines oligopeptides are prepare flavouring base material good
Source.
Table 1
Using SPME-GC-MS respectively to the volatility in stichopus japonicus intestines oligopeptides Mei Lade derivative crude products in embodiment 2,4,7
Flavor substance is detected that acquired results are as shown in table 2.React 8,10 and 12h when, respectively identify 20,23,24 kind of volatility
Compound, including aldehydes, alcohols, ketone, olefines, ethers, acids, furans..
Because aldehyde compound threshold value is lower than other flavor substances, it is believed that aldehydes has larger to the local flavor of material
Influence.The content of aldehyde is higher in aquatic products, with the extension of Maillard reaction time, and the content of aldehydes gradually increases, and this
Compound is especially reacted more obvious after 8h in occupation of the overwhelming majority of volatile materials total content；When reaction proceeds to 12h
When, 13 kinds of aldehyde are identified in stichopus japonicus intestines oligopeptides Mei Lade derivatives, wherein 3- methyl hutanal, hexanal and enanthaldehyde are to stichopus japonicus intestines
Odor impact it is larger, with special almond, fishy smell, mushroom and the local flavor of cucumber.
Its sense of smell threshold value of alcohols material is general higher, and the contribution to food smell is less, but some concentration are higher
Or unsaturated alcohols material still has certain influence on flavour of food products, generally have that fragrance, plant is fragrant, rustic taste.Stichopus japonicus intestines oligopeptides
The alcohols material produced after Maillard reaction, may have certain influence to Mei Lade local flavors.
In addition, stichopus japonicus intestines oligopeptide derivative is compared with also identifying the heterocyclic compounds such as substantial amounts of furans, furfural before unreacted,
These heterocyclic compounds generally have relatively low threshold value, and majority has barbecue fragrance.For example in heterocyclic compound there is nut taste
Threshold value containing nitrogen compound with roasting fragrance is relatively low, is the important composition composition in volatile flavor component.Therefore, stichopus japonicus intestines are few
What peptide Mei Lade derivatives can be used as a kind of source of natural flavour mountaineous base-material.
Table 2
Table 3 show the Mei Lade using colour photometer in a reflective mode enabling to each molecular weight after ultrafiltration in embodiment 3,5 and 6
The color of derivative is measured, and cie color coefficient L*, a* and b* represent brightness, redness and yellowing respectively.Wherein L values are bigger,
Represent brightness bigger, L values scope is 0 (black) -100 (white)；A values represent red green, a be on the occasion of when, sample color
Partially red, when being negative value, sample color is partially green；B values represent champac color, b be on the occasion of when, sample color is partially yellow, is negative
During value, sample color is partially blue.E values are chromatic value, and calculation formula is E=[(L)2+(a)2+(b)2]1/2, E values are smaller, show
Color is deeper.
Table 3
Maillard reaction is more complicated, and the coloring matter generated in course of reaction is on the high side, and color and luster is partially deep.As shown in Table 3
The solution colour of different molecular interception obtained by after ultrafiltration is simultaneously differed.According to E, L value, and with reaction product point
The increase of sub- interception, its color is gradually deepened.I component in embodiment 3 (>Dark matter 5kDa) is significantly more than other groups
Point, this is probably because reacting the continuous polymeric condensation of later stage small molecule into the melanoid of larger molecular weight.By further ultrafiltration
Afterwards, the component colors for obtaining small-molecular-weight substantially shoal, III in component II (3~5kDa) and Components Example 6 in embodiment 5
(<3kDa) visually close to clear brown and yellow.Therefore, stichopus japonicus intestines oligopeptides through Mei Lade modify and ultrafiltration after, its derivative
Color has obtained different degrees of intensification, is added to as colour generation base-material in food, and food can be made to be waited in processing, preservation
Journey shows diversified color and luster.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope of present disclosure, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (9)
1. a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material, it is characterised in that comprise the following steps：
S1, the pretreatment of stichopus japonicus intestines：After stichopus japonicus intestines are removed silt, cleaned repeatedly with water, boiling water bath heats 5~15min, is homogenized,
Prepare stichopus japonicus intestines homogenate；
S2, degreasing：N-hexane/absolute ethyl alcohol mixed liquor is added into homogenate made from step S1, degreasing, 50 DEG C of extractions is extracted
4~8h, the extraction process is repeated 1~3 time, suction filtration, and gained filter cake is rinsed with the n-hexane/absolute ethyl alcohol mixed liquor, from
So air-dry, crush, cross 100 mesh sieves, obtain stichopus japonicus intestines skimmed milk；N-hexane and nothing in the n-hexane/absolute ethyl alcohol mixed liquor
The volume ratio of water-ethanol is 2~3:1, the volume ratio of the stichopus japonicus intestines homogenate and the n-hexane/absolute ethyl alcohol mixed liquor is
1:8~12；
S3, stichopus japonicus loose fat fat are extracted：Take the filtered filtrates of step S2 to centrifuge 5~15min through 3000~5000r/min, collect
Lower floor's n-hexane layer solution, rotated evaporation or nitrogen obtain stichopus japonicus loose fat fat after blowing；
S4, enzymolysis：Skimmed milk prepared by step S2 is used in neutral protease enzymolysis 3h, enzymolysis process and constantly added as substrate
Entering 0.8~1.2mol/L NaOH solution makes pH be maintained at neutral, and gained enzymolysis liquid heats 10min in 100 DEG C, terminates enzymolysis anti-
5~15min is centrifuged under Ying Hou, 3000~5000r/min, stichopus japonicus intestines enzymolysis liquid is made；
S5, drying：Enzymolysis liquid made from step S4 is spray-dried, inlet temperature is 200~250 DEG C, outlet temperature is
80~90 DEG C, atomizing disk rotating speed is that negative pressure is 8~10Pa in 48Hz, tower, obtains powdery zymolyte, i.e. stichopus japonicus intestines oligopeptides；
S6, Maillard reaction liquid preparation：Stichopus japonicus intestines oligopeptides made from step S5 and ribose are codissolved in water, mixed solution is obtained
Afterwards, after the sodium bicarbonate regulation pH to 7.0~9.0 for adding 0.8~1.2mol/L, carried out in 95 DEG C after 6~12h of Maillard reaction
Obtain stichopus japonicus intestines oligopeptides Mei Lade derivative solutions；Using drying means described in step S5 be made have concurrently local flavor and colour generation effect
Stichopus japonicus intestines oligopeptides Mei Lade derivative crude products；Final concentration of 5~the 20mg/mL of stichopus japonicus intestines oligopeptides, the core in the mixed solution
0.5~2.5 times of the final concentration of stichopus japonicus intestines oligopeptides final concentration of sugar；
S7, ultrafiltration：Stichopus japonicus intestines oligopeptides Mei Lade derivative solutions made from step S6 are fitted into ultrafiltration apparatus, with 1~5kDa
Milipore filter carry out ultrafiltration, you can obtain the derivative of different molecular weight ranges；Recycle drying means described in S5 to be made to have concurrently
Local flavor and the stichopus japonicus intestines oligopeptides Mei Lade derivative components of colour generation effect；
S8, full stichopus japonicus flavor base material compatibility：Take stichopus japonicus loose fat fat made from step S3, stichopus japonicus intestines oligopeptides made from step S5,
Stichopus japonicus intestines oligopeptides Mei Lade derivatives crude product made from step S6, the stichopus japonicus intestines oligopeptides of different molecular weight made from step S7 derive
Thing component composition carries out various compatibility, and full stichopus japonicus flavor base material is made；The full stichopus japonicus flavor base material composition for stichopus japonicus intestines oligopeptides+
Grease is 4~6:8~11 (g:ML), the stichopus japonicus intestines oligopeptide derivative group of stichopus japonicus intestines Mei Lade derivatives crude product or different molecular weight
Point+grease be 1~3:4~6 (g:ML), the stichopus japonicus intestines oligopeptides of stichopus japonicus intestines oligopeptides+Mei Lade derivatives crude product or different molecular weight
Derivative component is 3~5:4~6 (g:G), and stichopus japonicus intestines oligopeptides+Mei Lade derivatives crude product or different molecular weight stichopus japonicus
Intestines oligopeptide derivative component+grease is 4~6:5~7:9~11 (g:g:mL).
2. a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material according to claim 1, it is characterised in that
Step S1 is that after stichopus japonicus intestines are removed silt, cleaned repeatedly with water, boiling water bath heating 10min inactivates endogenous enzymes, is homogenized, prepares
Stichopus japonicus intestines homogenate.
3. a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material according to claim 1, it is characterised in that
Step S2 is that will add n-hexane/absolute ethyl alcohol mixed liquor in homogenate made from step S1 to extract degreasing, the n-hexane/nothing
The volume ratio of n-hexane and absolute ethyl alcohol is 3 in water-ethanol mixed liquor:1, the stichopus japonicus intestines homogenate and the n-hexane/anhydrous
The volume ratio of alcohol mixeding liquid is 1:10,50 DEG C of magnetic agitations extract 6h, and the extraction process is carried out 2 times altogether, suction filtration, gained filter
Cake is rinsed with a small amount of mixed liquor, and natural air drying, pulverizer is crushed, and is crossed 100 mesh sieves, is obtained stichopus japonicus intestines skimmed milk.
4. a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material according to claim 1, it is characterised in that
Centrifugal condition described in step S3 is that 4000r/min centrifuges 10min, and lower floor's n-hexane layer solution obtains stichopus japonicus through 40 DEG C of rotary evaporations
Loose fat fat is to obtain stichopus japonicus loose fat fat.
5. a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material according to claim 1, it is characterised in that
The concrete operations of enzyme digestion reaction described in step S4 are：
S41, using the protein content in stichopus japonicus intestines skimmed milk made from triumphant formula nitriding determination step S4；
S42, using water as solvent, weigh stichopus japonicus intestines skimmed milk made from step S4, prepare concentration of substrate (with proteinometer) for 4g/
100mL stichopus japonicus Erepsin matter suspension；
S43, into stichopus japonicus Erepsin matter suspension made from step S42 by 3000U/g substrate proteins add neutral proteinase, adopt
PH value of solution is adjusted to 7.0,50 DEG C of enzymolysis 3h with 1mol/L NaOH；
After S44, enzymolysis terminate, 10min is centrifuged in 4000r/min.
6. a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material according to claim 1, it is characterised in that
Condition of work is spray-dried described in step S5 is：230 DEG C of inlet temperature, 85 DEG C of outlet temperature, atomizing disk rotating speed is in 48Hz, tower
Negative pressure is 8Pa.
7. a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material according to claim 1, it is characterised in that
In mixed solution described in step S6, the final concentration of 10mg/mL of stichopus japonicus intestines oligopeptides, the final concentration of 20mg/mL of ribose；And it is molten to mixing
The sodium bicarbonate that 1mol/L is added in liquid adjusts pH to 8.0, is heated to 95 DEG C of holding 12h.
8. a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material according to claim 1, it is characterised in that
Mei Lade derivative solutions made from step S6 is are fitted into ultrafiltration apparatus by step S7, respectively with 5kDa, 3kDa milipore filter
Ultrafiltration is carried out to Mei Lade derivatives, is retained first with 5kDa milipore filter, to be ultrafiltered to finish, the solution of outflow retains for molecule
The derivative for being more than 5kDa for molecule interception retained in derivative of the amount less than 5kDa, ultrafilter；It is then that molecular weight is small
In 5kDa derivative, milipore filter through 3kDa carries out ultrafiltration again, you can obtain the different components I of molecular weight distribution (>
5kDa), compositionⅱ (3~5kDa), component III (<Mei Lade derivative components 3kDa).
9. a kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material according to claim 1, it is characterised in that
The compatibility combination of " full stichopus japonicus " flavor base material described in step S8 includes：Stichopus japonicus intestines oligopeptides+grease is 5:9(g:ML), stichopus japonicus intestines are few
Peptide Mei Lade derivatives+grease is 2:5(g:ML), stichopus japonicus intestines oligopeptides+Mei Lade derivatives are 4:5(g:And stichopus japonicus intestines are few g),
Peptide+Mei Lade derivatives+grease is 5:6:10(g:g:mL).
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