阅读说明：本技术 一种抗氧化肽水解液的制作方法及其在鱼豆腐制作中的应用 (Preparation method of antioxidant peptide hydrolysate and application of antioxidant peptide hydrolysate in preparation of fish tofu ) 是由 赵希荣 潘自强 李松林 张林铃 孟林琳 徐杏敏 圣萍 孙顾林 于 2020-05-26 设计创作，主要内容包括：本发明公开了一种抗氧化肽水解液的制作方法,按照以下步骤,S1、小龙虾加工下脚料粉碎制浆,制得新鲜浆料；S2、将新鲜浆料抽入装备超声波装置的酶解反应釜中采用一次性或分段加入酶制剂进行酶解,调节pH为7-9,在50-60℃条件下水解2-4h。本发明是将小龙虾下脚料中天然的抗氧化肽提取出来,然后将其应用到鱼豆腐的制作过程中去,天然的抗氧化肽抗氧化效果显著、使用安全可以直接添加到食品中,用于改善食品品质、延长食品的保质期；另从小龙虾下脚料中提取抗氧化肽的提取方法操作简单,易实现,大大的节约企业生产成本,同时可以有效减少废弃物对环境的污染。(The invention discloses a preparation method of antioxidant peptide hydrolysate, which comprises the following steps of S1, crushing and pulping leftovers from crawfish processing to prepare fresh pulp; s2, pumping the fresh slurry into an enzymolysis reaction kettle equipped with an ultrasonic device, adding an enzyme preparation for enzymolysis at one time or in sections, adjusting the pH value to 7-9, and hydrolyzing for 2-4h at 50-60 ℃. The natural antioxidant peptide in the leftovers of the crawfish is extracted and then applied to the production process of the fish tofu, and the natural antioxidant peptide has obvious antioxidant effect and safe use, can be directly added into food and is used for improving the quality of the food and prolonging the shelf life of the food; in addition, the extraction method for extracting the antioxidant peptide from the leftovers of the crawfish is simple to operate and easy to realize, greatly saves the production cost of enterprises, and can effectively reduce the pollution of wastes to the environment.)

1. The preparation method of the antioxidant peptide hydrolysate is characterized by comprising the following steps: according to the following steps

S1, crushing the leftovers from the crawfish processing to prepare a fresh pulp;

s2, pumping the fresh slurry into an enzymolysis reaction kettle equipped with an ultrasonic device, adding an enzyme preparation for enzymolysis at one time or in sections, adjusting the pH to 7-9, and hydrolyzing for 2-4h at 50-60 ℃;

s3, inactivating enzyme of the hydrolyzed slurry in water bath at 80-100 ℃ for 10-20 min;

and S4, centrifuging the slurry after enzyme deactivation at a high speed, filtering and taking supernatant fluid after centrifugation to obtain the antioxidant peptide hydrolysate.

2. The method for preparing the antioxidant peptide hydrolysate as claimed in claim 1, wherein the method comprises the following steps: the source of the leftovers from the processing of the crayfish comprises one or more of crayfish head, crayfish leg, crayfish shell or rejected crayfish.

3. The method for preparing the antioxidant peptide hydrolysate as claimed in claim 1, wherein the method comprises the following steps: the enzyme preparation is food-grade alkaline protease or neutral protease or a mixed enzyme of the alkaline protease and the neutral protease.

4. The method for preparing the antioxidant peptide hydrolysate as claimed in claim 4, wherein the method comprises the following steps: the solid-liquid ratio of the enzyme preparation to the fresh slurry is 1:1.5-5, and the enzyme dosage is 1500-.

5. The application of antioxidant peptide in the preparation of fish tofu is characterized in that:

a1, preparing minced fillet: cleaning and dehydrating minced fish, and stirring to form high-viscosity sol;

a2, pulping: putting the minced fillet prepared by the A1 into a basin, adding 2-3% of cooking wine and 2-3% of salt, stirring until the salt is dissolved, adding 3-5% of starch, and continuously stirring until the mixture is uniform to obtain slurry;

a3, adding the antioxidant peptide hydrolysate prepared according to the claims 1 to 4 into the A2 serous fluid, wherein the adding proportion is 0 to 5 per mill, and uniformly stirring;

a4, molding: rubbing the minced fillet obtained in the step A4 into a spherical shape;

a5: frying: pouring a proper amount of oil into a constant-temperature fryer, setting the oil temperature at 160-180 ℃, and frying for 4-5 min;

a6, cooling: after frying, the product is cooled at room temperature.

Technical Field

The invention relates to a preparation method, in particular to a preparation method of antioxidant peptide hydrolysate and application thereof in preparation of fish tofu.

Background

Fish bean curd is prepared by taking fish as a main material, mincing the fish into mashed meat, adding other auxiliary materials, extruding and forming into blocks, and curing and frying, and is favored by consumers because the fish bean curd has golden yellow good appearance and can eliminate fishy smell.

The fish bean curd is an emulsified meat product using fish as a main raw material, the production process requires frying, and foods containing lipid are easily oxidized even at a very low level of fat to cause oxidative rancidity, so the fish bean curd is also easily oxidized during storage and needs to be controlled to prolong the shelf life. The current common method of preventing or retarding food oxidation is to add antioxidants to the food material, but existing food antioxidants are all synthetic.

With the rapid increase of aquaculture and processing enterprises, the leftovers generated in the processing process are more and more, and are also serious pollution sources; when the production enterprises taking crayfish as main raw materials process the leftovers, one part of the leftovers are sold as waste materials, the leftovers are hundreds of yuan per ton, or the leftovers are conveyed to a farm for drying and crushing to be used as feed, and a lot of leftovers which are not processed in time are piled up to go moldy and rot, so that the environment is seriously polluted, and finally the leftovers are directly conveyed to a garbage yard. The byproducts contain rich nutrients such as protein, astaxanthin and unsaturated fatty acid, and mineral salts such as calcium, magnesium and phosphorus, and nutrient components such as cephalin, lecithin, carotenoid, carbohydrate, cellulose and vitamin, and the shrimp byproducts mainly refer to leftovers (shrimp heads and rejected shrimps) of products such as shrimp meat and shrimp tails obtained by screening and processing raw material shrimps, and the leftovers contain a lot of residual meat. At present, the recycling efficiency of the leftovers is poor, and meanwhile, the leftovers are applied to the antioxidant conveniently and rarely reported.

Disclosure of Invention

The invention mainly aims to provide a preparation method of antioxidant peptide hydrolysate and application thereof in fish bean curd preparation.

In order to achieve the purpose, the invention adopts the technical scheme that: a preparation method of antioxidant peptide hydrolysate comprises the following steps.

S1, crushing the leftovers from the crawfish processing to prepare a fresh pulp;

s2, pumping the fresh slurry into an enzymolysis reaction kettle equipped with an ultrasonic device, adding an enzyme preparation for enzymolysis at one time or in sections, adjusting the pH to 7-9, and hydrolyzing for 2-4h at 50-60 ℃;

s3, inactivating enzyme of the hydrolyzed slurry in water bath at 80-100 ℃ for 10-20 min;

and S4, centrifuging the slurry after enzyme deactivation at a high speed, filtering and taking supernatant fluid after centrifugation to obtain the antioxidant peptide hydrolysate.

Preferably, the source of crawfish processing offal comprises one or more of crawfish head, crawfish legs, crawfish shell or culled crawfish.

Preferably, the enzyme preparation is food grade alkaline protease or neutral protease or a mixed enzyme of alkaline protease and neutral protease.

Further, the solid-liquid ratio of the enzyme preparation to the fresh slurry is 1:1.5-5, and the enzyme dosage is 1500-.

An application of antioxidative peptide in preparing fish bean curd includes such steps as providing the fish bean curd,

a1, preparing minced fillet: cleaning and dehydrating minced fish, and stirring to form high-viscosity sol;

a2, pulping: putting the minced fillet prepared by the A1 into a basin, adding 2-3% of cooking wine and 2-3% of salt, stirring until the salt is dissolved, adding 3-5% of starch, and continuously stirring until the mixture is uniform to obtain slurry;

a3, adding the antioxidant peptide hydrolysate prepared according to the claims 1 to 4 into the A2 serous fluid, wherein the adding proportion is 0 to 5 per mill, and uniformly stirring;

a4, molding: rubbing the minced fillet obtained in the step A4 into a spherical shape;

a5: frying: pouring a proper amount of oil into a constant-temperature fryer, setting the oil temperature at 160-180 ℃, and frying for 4-5 min;

a6, cooling: after frying, the product is cooled at room temperature.

Compared with the prior art, the invention has the following beneficial effects:

the natural antioxidant peptide in the leftovers of the crawfish is extracted and then applied to the production process of the fish tofu, and the natural antioxidant peptide has obvious antioxidant effect and safe use, can be directly added into food and is used for improving the quality of the food and prolonging the shelf life of the food; in addition, the extraction method for extracting the antioxidant peptide from the leftovers of the crawfish is simple to operate and easy to realize, greatly saves the production cost of enterprises, and can effectively reduce the pollution of wastes to the environment.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

Examples 1-4 crawfish offal treatment process:

s1, crushing fresh crayfish heads and crayfish feet into pulp (the crayfish shells are flaky and 5-10 meshes), and finally, enabling the pulp to contain 50-55% of water;

s2, pumping the fresh shrimp paste into an enzymolysis reaction kettle provided with an ultrasonic device (H66025 type ultrasonic generator: power: 50W-250W, frequency: 15kHz-50 kHz);