Study On The Preparation Of The Leading Fish Protein Salt And Its Application In The Development Of Cookies

Finding salty peptides in marine resources facilitates in-depth processing of aquatic products,but can provide highly nutrient-free salty taste agents for diabetic patients or hypertensive patients.Zhoushan Donghai from the field of leading fish,although rich in nutrition,but because of its own soft meat moisture content,after the capture is not conducive to storage and preservation,so that high-quality marine resources caused by waste.In order to avoid the waste of the resources of the leading fish and increase its economic added value,this paper aims to optimize the enzymatic hydrolysis of the leading fish resources and analyze the flavor characteristics of the hydrolyzate.To cookies.So that the natural low-sodium salty agent applied to the product,and will add low-sodium salty taste of cookie products to determine the quality and shelf life of the forecast.The contents of this study and the experimental results include the following four aspects:1.The nutrient was analyzed by using the faucet as the research object.After the single factor experiment and the orthogonal optimization result,the optimum enzymolysis process was obtained.The results were as follows:(1)The nutritive value of the leading fish was higher,the required amino acid content was heavier,and the proportion of the amino acid in the fish protein was higher than 100 mg / 100 g,and the glutamic acid was the highest.This is the reason why the leading fish protein hydrolyzate has a strong salty taste,because the fish protein in the total amino acid content is half of the taste of amino acids,making it as a high-quality raw materials for the preparation of salted peptides.(2)The sensory concentration of NaCl was taken as the standard.The effect of different protease,ratio of material to liquid,temperature of enzymolysis and enzymolysis was as follows: 1:1,pH 6.5,When the amount of papain was 1%,the sensory concentration of hydrolyzate was better when the amount of papain was 3h.(3)Based on the single factor test,the papain was further The optimum enzymolysis process was as follows: the optimum conditions were as follows: the hydrolysis temperature was 50 ?,the dosage of papain was 0.7%,the time of enzymolysis was 3.3h,2.The salty taste of the hydrolyzed products of the leading fish protein and the faucet fish was analyzed.The results showed that the flavor characteristics of the faucet protein and the faucet hydrolyzate were different,and the sensory Concentration values aresignificantly different,the enzymatic solution mainly by the proteolytic products produce salty ingredients.Bradford protein concentration analysis showed that,after the hydrolysis of papain,protein content decreased rapidly after stabilization.The molecular weight distribution of SDS-PAGE gel electrophoresis showed that the molecular weight of the protein was more than 11 kDa by the proteolytic hydrolysis of papain,and the molecular weight of the hydrolyzate was mainly below 11 kDa.The current research It is found that the molecular weight distribution of the peptides of the faucet hydrolyzate is the best raw material for obtaining the salty taste agent and the development of the low-sodium salty peptides.The use of technology is of great significance.3.Preparation of lyophilized powder from the enzymatic solution with the best salty taste as the excipient,and developed low-sodium salty flavor cookies which keep both traditional and nutritious.The optimum formula of salty peptides was as follows: 100 g of low-gluten flour,30.12 g of eggs,100 g of low-gluten flour,25.61 g of low-sodium salty taste peptide,16.01 g of fine sugar,67.47 g,up and down the fire baking temperature of 200 ?,10 min baking long time low sodium salty peptides biscuits brown color,crisp taste,thus determining the authenticity of the graphics.4.The formula of cookie quality was established,and the Arrhenius formula was used to calculate the shelf life of cookies based on fat oxidation.The results show that the model can be stored at room temperature for 25 days at 145 ? and 4.83% with the actual value of 138 d.The results show that the model can be well fitted.Therefore,the product can be stored at 25 ?.Time is 6 months.