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Method for producing calcium amino acid

The technology of amino acid calcium and amino acid calcium clear liquid is applied in the preparation field of producing amino acid calcium, which can solve problems such as unsatisfactory calcium absorption rate, and achieve the effects of maintaining advantageous quantity, low production cost and improving economic benefits.

Inactive Publication Date: 2010-06-02
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to chemically synthesized calcium supplement products, at present, natural calcium resources such as oyster shells are used as raw materials at home and abroad to produce calcium carbonate, calcium lactate, etc., mainly by calcination, and there are also fish bones that are directly crushed into bone calcium powder or organic calcium powder. Acid treatment to make organic acid calcium, but the absorption rate of these calcium by the human body is not very ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The specific preparation process of this embodiment is as follows:

[0022] 1. Preparation of tilapia bone meal and enzymatic protein solution: tilapia processing leftovers - fish head, fish fillet, thawed, washed, chopped, added water 1.5 times the weight of raw materials, mixed evenly, heated and boiled for 5 minutes, cooled To 50°C, add subtilisin 4500U / mL for enzymolysis for 3.5h, boil for 10min, filter, the obtained filtrate is the enzymatic protein solution concentrated and frozen for future use, the amino acid nitrogen (AN) content of the spare enzymatic protein solution is adjusted as 600mg / 100mL.

[0023] The filter residue was washed 2-3 times with hot water, and then 2-3 times with cold water to obtain fish bones, which were dried and pulverized and passed through a 200-mesh sieve to obtain fine tilapia bone powder for subsequent use;

[0024] 2. Preparation of amino acid calcium:

[0025] a, Lactobacillus acidophilus and Streptococcus thermophilic lactis (...

Embodiment 2

[0033] The specific preparation process of this embodiment is as follows:

[0034] a. Lactobacillus acidophilus and Streptococcus thermophilic lactis (lyophilized powder) are activated.

[0035] B, prepare culture solution: get 5% of commercially available 200 order fine tilapia bone meal by weight percentage, commercially available enzymolysis protein liquid 88%, white sugar or brown sugar 6%, MRS culture medium 1%, after mixing evenly, in Autoclave at 130°C for 10 minutes; the amino acid nitrogen (AN) content of the obtained enzymatic protein solution is 550mg / 100mL.

[0036] c. Inoculation: Take two parts of the culture solution prepared above, and inoculate the activated Lactobacillus acidophilus and Streptococcus thermophilic lactis into the respective culture medium under aseptic conditions according to the ratio of 5% of the volume of the culture solution prepared above. cultured in a 38°C incubator for 1 day.

[0037] d. Preparation of fermentation broth: take 5% of ...

Embodiment 3

[0041] The concrete preparation process of this embodiment is:

[0042] 1. Preparation of enzymatic protein solution: take tilapia processing waste, add 1.5 times the weight of raw material in water, mix evenly, heat and boil for 10 minutes, cool to 50°C, add subtilisin 4000U / mL for enzymatic hydrolysis for 3 hours, boil for 10 minutes, The filtrate is obtained by filtration, and the filtrate is further degreased by a low-temperature method to obtain an enzymatic protein solution for future use. The amino acid nitrogen (AN) content of the spare enzymatic protein solution is 400mg / 100mL.

[0043] 2. Preparation of amino acid calcium:

[0044] a. Lactobacillus acidophilus and Streptococcus thermophilic lactis (lyophilized powder) are activated.

[0045] B, preparation culture fluid: get 200 order microfine tilapia bone meal by weight percentage, 90% of spare enzymolyzed protein solution (its amino acid state nitrogen AN content 400mg / 100mL), white sugar or brown sugar 5%, MRS ...

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Abstract

The invention discloses a method for preparing calcium amino acid, including the preparation of a culture liquid which consists of fish bone powder and enzymolysis protein liquid and the inoculation of lactobacillus acidophilus and streptococcus thermophilus in the culture liquid, then a fermentation liquid which consists of the fish bone powder and the enzymolysis protein liquid is prepared; themixture of the lactobacillus acidophilus culture liquid and the streptococcus thermophilus culture liquid are inoculated into the fermentation liquid for fermentation, and the fermentation liquid is treated with centrifugation to obtain a yellow calcium amino acid clear liquid. The invention takes tilapia processing offcut-fish bone as main raw material by the combination of the enzymolysis and microbial fermentation; the enzymolysis protein liquid which is prepared by enzymolysis is taken as a protein source, the calcium in the fish bone is freed to be combined with the amino acid in the enzymolysis protein liquid to form the ionic-state calcium amino acid by the fermentation of the lactobacillus acidophilus and the streptococcus thermophilus. The invention can not only high-value utilizethe tilapia processing offcut, but also can improve the processing utilization ratio of the tilapia.

Description

technical field [0001] The invention relates to a preparation method for producing amino acid calcium through biological enzymolysis and fermentation using tilapia bones. Background technique [0002] my country is a big tilapia breeding country, and has formed a good farming, processing and production system. Tilapia has become my country's most competitive export aquatic product. According to statistics, in 2006, my country's tilapia farming output reached 1.11 million tons, and the processing and export volume was 103,000 tons. The main exporting countries are the United States, the European Union and the Middle East. The processing of tilapia is mainly frozen tilapia fillets, and a large number of by-products are produced during the processing of tilapia fillets. According to incomplete statistics, the content of leftovers produced during the processing of tilapia fillets is as high as 54%, of which fish Bone accounts for more than half. In the past, most of these left...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P13/00C12R1/46C12R1/23
Inventor 吴燕燕李来好杨贤庆刁石强马海霞陈胜军周婉君戚勃岑剑伟郝淑贤石红
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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