Method for preparing abalone viscera low-bitterness peptide through controllable enzymolysis

The method comprises the following steps: pulping abalone viscera, cleaning connective tissues of the abalone viscera, and adding alkali liquor to soak the connective tissues of the abalone viscera; centrifuging, washing and removing alkali liquor; pulping connective tissues by a colloid mill, preheating, adding alkaline protease, and performing enzymolysis; and performing high-temperature enzyme deactivation, cooling, adding flavourzyme, performing enzymolysis, performing enzyme deactivation, and performing centrifugal filtration to obtain the abalone viscera polypeptide. The abalone polypeptide prepared by the method provided by the invention is obviously reduced in bitter taste and stable in product, the preparation method is simple, the debitterizing loss is small, and the abalone viscera can be greatly promoted to be converted into polypeptide products to be marketed. 本发明公开了一种可控酶解制备鲍鱼内脏低苦味肽的方法，包括将鲍鱼内脏打浆，将鲍鱼内脏结缔组织洗净，加入碱液浸泡；离心，洗涤，除碱液；胶体磨将结缔组织打浆，预热并加入碱性蛋白酶，酶解；高温灭酶，冷却，加入风味蛋白酶，酶解，灭酶，离心过滤，得鲍鱼内脏多肽。本发明所提供的方法制备的鲍