A kind of oyster active peptide zinc chelate and its preparation method and application
A chelate and active peptide technology, which is applied in the field of oyster active peptide zinc chelate and its preparation, can solve problems such as limited physiological functions, improve absorption and utilization, and inhibit the production and release of bitter and astringent substances. promising effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0039] 1. Preparation and quality inspection of oyster active peptide
[0040] 1.1 Preparation of oyster active peptides
[0041] After crushing 600kg of shelled oysters, add 600kg of water, put them into a colloid mill and grind them into oyster slurry, then add food-grade citric acid to the oyster slurry to adjust the pH value to about 3, stir at 20°C for 1 hour, and centrifuge Remove the supernatant to obtain the oyster slag.
[0042] Mix and stir the above oyster dregs with water at a ratio of 1:1 to water and dregs, adjust the pH to 7-9, heat to 60°C, add 10 U of flavor protease and 10 U of papain per gram of oyster dregs for enzymatic After 6 hours of enzymatic hydrolysis, heat the enzymatic solution to 100°C for about 15 minutes to inactivate the enzyme.
[0043] Use a tubular centrifuge at a speed of 14000r / min to centrifuge the enzymolysis solution after deactivating the enzyme, collect the centrifuged supernatant, and perform membrane filtration with an ultrafiltra...
Embodiment 2
[0093] 1. Preparation and quality inspection of oyster active peptide
[0094] After crushing 600kg of shelled oysters, add 1800kg of water and grind them into oyster slurry, then add food-grade citric acid to the oyster slurry to adjust the pH value to about 5, stir at 30°C for 3 hours, and centrifuge to remove the supernatant , to obtain oyster slag.
[0095] Mix and stir the above oyster dregs with water at a ratio of 3:1 to water and dregs, adjust the pH value to 7-9, heat to 45°C, add 50 U of flavor protease and 50 U of papain per gram of oyster dregs for enzymatic After 4 hours of enzymatic hydrolysis, the enzyme was inactivated.
[0096] Centrifuge the enzymatic hydrolysis solution after deactivating the above enzyme at a speed of 14000r / min, collect the centrifuged supernatant, and perform membrane filtration with an ultrafiltration device with a pore size of 0.06μm, under the conditions of pressure 0.3MPa and temperature 55°C. Oyster Active Peptide Permeate.
[009...
Embodiment 3
[0104] 1. Preparation and quality inspection of oyster active peptide
[0105] After crushing 600kg of shelled oysters, add 3000kg of water and grind them into oyster slurry, then add food-grade citric acid to the oyster slurry to adjust the pH value to about 7, stir at 50°C for 5 hours, and centrifuge to remove the supernatant , to obtain oyster slag.
[0106] Mix and stir the above oyster dregs with water at a ratio of 5:1 to water and dregs, adjust the pH value to 7-9, heat to 60°C, add 100 U of flavor protease and 100 U of papain per gram of oyster dregs for enzymatic After 2 hours of enzymatic hydrolysis, the enzyme was inactivated.
[0107] Centrifuge the enzymatic hydrolysis solution after deactivating the above enzyme at a speed of 16000r / min, collect the centrifuged supernatant, and perform membrane filtration with an ultrafiltration device with a pore size of 0.1μm, under the conditions of pressure 0.4MPa and temperature 60°C. Oyster Active Peptide Permeate.
[01...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More