Method for preparing high F ratio oligopeptide by fermenting ground sleeve-fish by using bacillus natto

A technology of Bacillus natto and squid, which is applied in the field of preparation of high F-value oligopeptides, can solve the problems of high cost of commercial proteases, and achieve the effects of uniform color, good effect, and easy absorption by the human body

Inactive Publication Date: 2015-04-29
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the functional enzymatic solution can be prepared directly by adding commercial protease hydrolysis, the cost of commercial protease is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing high F value oligopeptides by fermenting minced squid with Bacillus natto, is characterized in that it comprises the following steps:

[0025] (1) Thaw the squid minced meat, wash it, mix the squid minced meat with water according to the mass volume ratio of 1g:1mL, beat it, adjust the pH value to 7, add glucose and mix evenly, the amount of glucose added is the weight of the squid minced meat 2%, and then sterilized at 121°C for 15 minutes to obtain squid minced meat fermentation medium.

[0026] (2) Inoculate Bacillus natto into the minced squid meat fermentation medium, the inoculum amount of Bacillus natto is 2% of the weight of the minced squid meat fermentation medium, control the fermentation temperature at 35°C, and ferment for 96 hours to obtain a fermentation liquid.

[0027] (3) Add flavor protease to the fermentation broth, the amount of flavor protease is 0.06% of the weight of minced squid meat, and enzymatically hydrolyze at 45°C fo...

Embodiment 2

[0031] A method for preparing high F value oligopeptides by fermenting minced squid with Bacillus natto, is characterized in that it comprises the following steps:

[0032] (1) Thaw the squid minced meat, wash it, mix the squid minced meat with water according to the mass volume ratio of 1g: 3mL, beat it, adjust the pH value to 9, add glucose and mix evenly, the amount of glucose added is the weight of the squid minced meat 3.5%, and then sterilized at 121°C for 20 minutes to obtain minced squid meat fermentation medium.

[0033] (2) Inoculate Bacillus natto into the minced squid meat fermentation medium, the inoculum amount of Bacillus natto is 3% of the weight of the minced squid meat fermentation medium, control the fermentation temperature at 38°C, and ferment for 48 hours to obtain a fermentation liquid.

[0034] (3) Add flavor protease to the fermentation broth, the dosage of flavor protease is 0.08% of the weight of minced squid meat, and enzymatically hydrolyze at 50°C...

Embodiment 3

[0038] A method for preparing high F value oligopeptides by fermenting minced squid with Bacillus natto, is characterized in that it comprises the following steps:

[0039] (1) Thaw the squid minced meat, wash it, mix the squid minced meat with water according to the mass volume ratio of 1g:1.2mL, beat it, adjust the pH value to 8.5, add glucose and mix evenly, the amount of glucose added is squid minced meat 3% by weight, and then sterilized at 121°C for 18 minutes to obtain squid minced meat fermentation medium.

[0040] (2) Inoculate Bacillus natto into the minced squid meat fermentation medium, the inoculum amount of Bacillus natto is 2.5% of the weight of the minced squid meat fermentation medium, control the fermentation temperature at 37°C, and ferment for 72 hours to obtain a fermentation liquid.

[0041](3) Add flavor protease to the fermentation broth, the amount of flavor protease is 0.07% of the weight of minced squid meat, and enzymatically hydrolyze at 48 °C for ...

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PUM

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Abstract

The invention discloses a method for preparing high F ratio oligopeptide by fermenting ground sleeve-fish by using bacillus natto. The method comprises the following steps: fermenting the ground sleeve-fish by using the bacillus natto, performing enzymolysis, and adsorbing by using activated carbon to prepare the high F ratio oligopeptide. The method disclosed by the invention is simple and feasible, the production cost is low, and the prepared product has high F ratio, is free from odor, uniform in color and luster, easy to be absorbed by a human body, and high in biological value and nutritional value.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a method for preparing high F-value oligopeptides by using Bacillus natto to ferment minced squid meat. Background technique [0002] Fermentation technology has a long history of use. The fermentation of food by microorganisms can not only prolong the shelf life, but also improve the sensory quality and nutritional value of food. Bacillus natto ( Bacillus natto) belongs to the Bacteriaceae family and belongs to the genus Bacillus. It is a kind of beneficial bacteria commonly used in the preparation of fermented food. It was first isolated from natto, a traditional fermented soybean product. In 1987, Sumi reported that the thrombolytic substance Nattokinase (Nattokinase, NK for short) was extracted from natto without any toxic and side effects on the human body, which actively promoted the research upsurge of Bacillus natto and its fermentation products at hom...

Claims

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Application Information

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IPC IPC(8): A23J3/04A23J3/34
Inventor 张雪宋茹令狐青青
Owner ZHEJIANG OCEAN UNIV
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