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Preparation method of selenium-chelated collagen peptide with tuna bone collagen serving as source

A technology for collagen and tuna, which is applied in the preparation methods of peptides, chemical instruments and methods, peptides and other directions, can solve the problems of losing and wasting fishery resources, etc., and achieves the effect of short production cycle, overcoming long production cycle and good taste.

Active Publication Date: 2015-11-25
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method to improve the purity and extraction rate in order to solve the defect that most of the tuna bones accounting for 25-30% of the total weight are processed into fish bone meal or discarded as waste, which wastes valuable fishery resources. , preparation method of selenium chelated collagen peptide derived from tuna fish bone collagen that removes bitter fishy smell, improves taste, and is beneficial to human body absorption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of tuna fish bone collagen protein source selenium chelated collagen peptide, said preparation method comprising the following steps:

[0026] a) After cleaning the fish meat and dirt on the tuna fish bones, wash and dry them, coarsely crush them to 2-3cm particles, immerse the fish bone particles in the soaking solution at a temperature of 45°C, soak for 2 hours, take out and drain and then make superfine powder Fishbone powder refined to a particle size of 10-20 μm, stored at -10°C for later use; wherein, the soaking liquid is composed of the following raw materials in parts by weight: 45 parts of ginger, 20 parts of hawthorn, 14 parts of honeycomb, 1 part of wild chrysanthemum, and 30 parts of tea 15 parts of sodium bicarbonate, 12 parts of sodium alginate and 100 parts of water, the mass ratio of fishbone particles to the soaking liquid is 1:10; when preparing the soaking liquid, first heat the water to 85°C, add ginger, hawthorn, Honeycomb, wil...

Embodiment 2

[0031] A preparation method of tuna fish bone collagen protein source selenium chelated collagen peptide, said preparation method comprising the following steps:

[0032]a) After cleaning the fish meat and dirt on the tuna fish bones, wash and dry them, coarsely crush them to 2-3cm particles, immerse the fish bone particles in the soaking liquid at a temperature of 50°C, soak for 2-4 hours, remove and drain The fishbone powder obtained by superfine powdering to a particle size of 10-20 μm is stored at -10°C for later use; wherein, the soaking solution is composed of the following raw materials in parts by weight: 48 parts of ginger, 23 parts of hawthorn, 18 parts of honeycomb, 3 parts of wild chrysanthemum, 35 parts of tea leaves, 17 parts of sodium bicarbonate, 14 parts of sodium alginate and 130 parts of water, the mass ratio of fishbone particles to the soaking liquid is 1:10; when preparing the soaking liquid, first heat the water to 85°C, add ginger, Hawthorn, honeycomb, ...

Embodiment 3

[0037] A preparation method of tuna fish bone collagen protein source selenium chelated collagen peptide, said preparation method comprising the following steps:

[0038] a) After cleaning the fish meat and dirt on the tuna fish bones, wash and dry them, coarsely crush them to 2-3cm particles, immerse the fish bone particles in the soaking liquid at a temperature of 55°C, soak for 2-4 hours, remove and drain Fishbone powder that is ultrafine powdered to a particle size of 10-20 μm and stored at -10°C for future use; wherein, the soaking solution is composed of the following raw materials in parts by weight: 50 parts of ginger, 25 parts of hawthorn, 26 parts of honeycomb, 5 parts of wild chrysanthemum, 40 parts of tea leaves, 18 parts of sodium bicarbonate, 15 parts of sodium alginate and 150 parts of water, the mass ratio of fishbone particles to the soaking liquid is 1:10; when preparing the soaking liquid, first heat the water to 85°C, add ginger, Hawthorn, honeycomb, wild c...

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Abstract

The invention relates to a preparation method of a selenium-chelated collagen peptide with tuna bone collagen serving as a source. The preparation method includes: crushing tuna bones, subjecting the crushed tuna bones to pretreatment prior to enzymolysis and adding selenium-enriched yeast so as to obtain the selenium-chelated collagen peptide. The preparation method is short in preparation cycle, high in yield and product purity and capable of removing bitter fishy smell, provides technical assistance for development of selenium-supplementing health food and drugs and also provides a new thought for high-value application of the tuna bones, and the selenium-chelated collagen peptide is good in taste and beneficial to absorption of human bodies.

Description

technical field [0001] The invention belongs to the technical field of deep processing of aquatic products, and in particular relates to a preparation method of selenium-chelated collagen peptide derived from tuna fish bone collagen which improves purity and extraction rate, removes bitter smell, improves taste and facilitates human body absorption. Background technique [0002] Tuna (Tunas), also known as tuna and tuna, belongs to the scombroid family of Perciformes. As a deep-sea fish, tuna is not only delicious, but also has high nutritional value, rich in protein, unsaturated fatty acids and vitamins. Natural, high nutritional value and well-known in the international market. The main processed species of tuna are bluefin tuna, albacore tuna, yellowfin tuna and bigeye tuna. Zhejiang Province is the tuna processing center in my country and has the largest tuna processing base in the country. In addition to being sold fresh, tuna has a very high added value of processed p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/34C07K1/14
Inventor 杨会成
Owner ZHEJIANG MARINE DEV RES INST
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