Method for preparing low molecular weight fish peptide through Bacillus natto fermentation method

A low-molecular, natto-based technology is applied in food preparation, protein food ingredients, and fish protein ingredients. It can solve problems such as low fish prices, poor transportation and sales, and discard leftovers, achieving flexibility, High protein content, good taste effect

Active Publication Date: 2011-04-27
全然之心(大连)商贸有限公司
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0004] my country's fishery is relatively developed, but the fly in the ointment is that my country's fishery is mostly fresh and live market sales. In peak seasons, not only the price of fish is low, but also huge losses are caused by poor transportation and sales.
Moreover, a large amount of leftovers produced during the processing of fish products are also mostly discarded, which have seriously affected the sustainable development of fisheries.

Method used

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  • Method for preparing low molecular weight fish peptide through Bacillus natto fermentation method
  • Method for preparing low molecular weight fish peptide through Bacillus natto fermentation method

Examples

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Effect test

example 1

[0018] Example 1: Take 100kg of minced fish, add 400L of water, 8kg of glucose, adjust the pH to 6.5, sterilize by high-pressure steam at 121°C for 20min, add 12L of Bacillus natto seed solution after cooling, and cultivate in ventilation at 32°C for 48h. The fermentation broth was centrifuged at 4000r / min for 20min, the filtrate was concentrated, dried and pulverized to obtain 15.4kg of low molecular weight fish peptide product.

example 2

[0019] Example 2: Take 120kg of minced fish, add 480L of water, 9.6kg of sucrose, adjust the pH to 7.5, sterilize by high pressure steam at 121°C for 20min, add 14.4L of Bacillus natto seed liquid after cooling, and cultivate in ventilation at 37°C for 36h. The fermentation broth was centrifuged at 4000r / min for 20min, the filtrate was concentrated, dried and pulverized to obtain 18.6kg of low-molecular-weight fish peptide product.

example 3

[0020] Example 3: Take 150 kg of minced fish, add 600 L of water, 12 kg of sucrose, adjust the pH to 7.0, sterilize by high-pressure steam at 121°C for 20 minutes, add 18L of Bacillus natto seed liquid after cooling, and cultivate in ventilation at 40°C for 60 hours. The fermentation broth was centrifuged at 4000r / min for 20min, the filtrate was concentrated, dried and pulverized to obtain 23.7kg of low-molecular-weight fish peptide product.

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PUM

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Abstract

A method for preparing a low molecular weight fish peptide through a Bacillus natto fermentation method comprises the following steps: taking fish to mince, adding water, adding maltose, glucose, lactose or sucrose to obtain a mixture; adjusting the pH value of the mixture, sterilizing at high temperature; cooling, inoculating Bacillus natto seed liquor to ferment; and centrifuging fermentation liquor, filtering, concentrating, drying and grinding to obtain a low molecular weight fish peptide product. The method uses fish as the raw material and utilizes the Bacillus natto fermentation technology to obtain the low molecular weight fish peptide. The product in the invention is very soluble in water, is digested and absorbed easily by human body and has various functions of reducing cholesterol in the blood, promoting lipid metabolism, preventing and curing hypertension and the like. The technology in the invention is also suitable for other low value aquatic product and high-grade aquatic product machine leftover pieces, thus fish resources can be fully utilized; and the technology is simple and easy, the investment is less, the cost is low, the effect can be realized fast, the added value is high and the method is suitable for large-scale industrial production.

Description

technical field [0001] The invention relates to microbial fermentation technology, in particular to a method for preparing low-molecular fish peptides by fermenting fish protein with Bacillus natto. Background technique [0002] Compared with fish protein, low-molecular-weight fish peptides are easier to be absorbed by the human body. They also have the functions of lowering cholesterol, promoting lipid metabolism, preventing and treating high blood pressure, promoting calcium absorption, anti-oxidation, anti-fatigue, enhancing the body's immunity, and promoting granulation hyperplasia Thereby accelerating wound healing and other physiological functions. Commonly used methods for preparing low-molecular-weight peptides include chemical degradation, enzymatic degradation, and microbial fermentation. Although the chemical degradation method is cheap, the reaction conditions are severe, and the chemical substances in it are difficult to remove, and the peptide produced is very...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23L1/30A23K1/10A23K10/12A23K40/00
Inventor 金朝霞丛俊英张淑莲
Owner 全然之心(大连)商贸有限公司
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