CN108065412A - 一种海参肽去除腥味工艺 - Google Patents
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Abstract
本发明公开了一种海参肽去除腥味工艺，具体步骤：选取干燥的海参肽作为芯材，过80‑200目筛；称取阿拉伯胶、β‑环糊精和麦芽糊精分别按质量分数1‑3：4‑6：2‑5等比例混合，加水至完全溶解，作为壁材；将壁材与芯材按照质量比为5‑8:1‑3的比例混合，搅拌进行乳化均质处理；将乳化均质处理后的壁材与芯材喷雾干燥，得微囊化的海参肽。本发明得到的海参肽无苦味、无水产品特有的腥味，产品口感好，可作为保健品及功能性食品原料。
Description
技术领域
本发明涉及水产品脱腥领域。更具体地，涉及一种海参肽去除腥味工艺。
背景技术
海参同人参、燕窝、鱼翅齐名，是世界八大珍品之一。海参不仅是珍贵的食品，也是名贵的药材。据《本草纲目拾遗》中记载：海参，味甘咸，补肾，益精髓，摄小便，壮阳疗痿，其性温补，足敌人参，故名海参。根据吴仪洛、赵学敏等概括：海参有生百脉血、补肾益精、壮阳疗痿、除疲祛症、滋阴利水、补正软坚和通肠润燥等多种功能。另外，海参还具有提高记忆力、延缓性腺衰老，防止动脉硬化以及抗肿瘤等作用。
近半个世纪以来，国内外运用现代科学技术对海参进行了广泛而深入的研究。干燥海参体壁的有机成分中蛋白质（多肽）高达90%，脂质约占4%，多（寡）糖在6%左右，另外含有少量核酸。无机成分中含钙、镁盐及铁、锰、锌、铜、钼、硒等微量元素。海参蛋白以胶原蛋白为主体，使其可与传统中药补胶的阿胶、龟板胶、鳖甲胶与鹿角胶在成分和作用上相媲美，其中富含的甘氨酸和碱性氨基酸是生血、养血和促进钙吸收的物质基础。同时，海参中的非胶原蛋白除赖氨酸和精氨酸等的含量更高外还富含色氨酸，从而进一步提高了其胶原蛋白的营养价值。
由于海参蛋白分子量大，直接食用不易被人体吸收。随着科技的不断进步，海参等海产品的精深加工技术得到飞速的发展，特别是以海产品为原料经过精深加工工艺制备的肽类产品逐步涌入市场。海参肽等海洋肽类产品分子量小，可被人体直接吸收而不消耗能量，特别适合消化功能减弱的老年人及术后病人服用。但是，由于海产品普遍含有严重的腥味，导致其精深加工受到影响，海参经精深加工制备的肽类产品也具有严重的腥味，影响了产品的口感，因此海参肽的腥味去除变得尤为重要。
发明内容
本发明的目的在于解决上述不足问题，开发一种海参肽去除腥味工艺，使得制备的海参肽口感好，无苦味、无腥味，可作为蛋白营养补充剂直接食用或用于开发保健品或功能性食品。
为达到上述目的，本发明提供一种海参肽去除腥味工艺，具体步骤如下：
S1、选取干燥的海参肽作为芯材，过80-200 目筛；
S2、称取阿拉伯胶、β-环糊精和麦芽糊精分别按质量分数1-3：4-6：2-5等比例混合，加水至完全溶解，作为壁材；
S3、将壁材与芯材按照质量比为5-8:1-3 的比例混合，搅拌进行乳化均质处理0.5h-2h；
S4、将乳化均质处理后的壁材与芯材喷雾干燥，得微囊化的海参肽。
作为优选，步骤S1选取海参肽为低聚肽≥60%的海参低聚肽。
作为优选，步骤S4所述喷雾干燥的条件为进风温度150℃-200℃、出风温度80℃-100℃、进料流量0.4L/h-1L/h、进料浓度为15%-20%。
本发明相比于现有技术的有益效果在于：
（1）本发明方法制得的海参肽口感好，无苦味、无腥味，可作为蛋白营养补充剂直接食用或用于开发保健品或功能性食品。
（2）本发明方法在不破坏海参肽结构功能的基础上完全保留了海参肽原有的营养成分。
具体实施方式
实施例1
（1）选取干燥的海参肽（低聚肽含量为65%）作为芯材，过100 目筛；
（2）称取阿拉伯胶、β-环糊精和麦芽糊精分别按质量分数1：4：5等比例混合，加水至完全溶解，作为壁材；
（3）将壁材与芯材按照质量比为5:1 的比例混合，搅拌进行乳化均质处理2h；
（4）将乳化均质处理后的壁材与芯材喷雾干燥，其进风温度150℃、出风温度80℃、进料流量0.4L/h、进料浓度为20%，得微囊化的海参肽。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明披露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (3)
1.一种海参肽去除腥味工艺，其特征在于，具体步骤如下：
S1、选取干燥的海参肽作为芯材，过80-200 目筛；
S2、称取阿拉伯胶、β-环糊精和麦芽糊精分别按质量分数1-3：4-6：2-5等比例混合，加水至完全溶解，作为壁材；
S3、将壁材与芯材按照质量比为5-8:1-3 的比例混合，搅拌进行乳化均质处理0.5h-2h；
S4、将乳化均质处理后的壁材与芯材喷雾干燥，得微囊化的海参肽。
2.根据权利要求1所述一种海参肽去除腥味工艺，其特征在于，步骤S1选取海参肽为低聚肽≥60%的海参低聚肽。
3.根据权利要求1所述一种海参肽去除腥味工艺，其特征在于，步骤S4所述喷雾干燥的条件为进风温度150℃-200℃、出风温度80℃-100℃、进料流量0.4L/h-1L/h、进料浓度为15%-20%。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668092A (zh) * | 2022-04-14 | 2022-06-28 | 江苏天美健大自然生物工程有限公司 | 一种鱼胶原蛋白双肽果味饮及其制备方法 |
| CN117441890A (zh) * | 2023-07-31 | 2024-01-26 | 江西荔泽特医膳科技有限公司 | 一种具有补肾固精功效的薜荔果即食产品及其制作方法 |
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- 2017-12-20 CN CN201711386027.9A patent/CN108065412A/zh active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668092A (zh) * | 2022-04-14 | 2022-06-28 | 江苏天美健大自然生物工程有限公司 | 一种鱼胶原蛋白双肽果味饮及其制备方法 |
| CN114668092B (zh) * | 2022-04-14 | 2023-11-17 | 江苏天美健大自然生物工程有限公司 | 一种鱼胶原蛋白双肽果味饮及其制备方法 |
| CN117441890A (zh) * | 2023-07-31 | 2024-01-26 | 江西荔泽特医膳科技有限公司 | 一种具有补肾固精功效的薜荔果即食产品及其制作方法 |
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