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A kind of preparation method of tuna oligopeptide with high f value

A technology of tuna and oligopeptides, applied in the preparation method of peptides, chemical instruments and methods, peptides, etc., can solve the problems of excessive waste of minced meat, achieve high F value, increase product yield, and simple preparation process

Active Publication Date: 2018-09-14
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 for preparing high F value tuna oligopeptides with low cost, simple process, good product flavor, high F value and high degree of hydrolysis in order to solve the defect of excessive waste of minced meat in the existing tuna processing process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of high F value tuna oligopeptide preparation method, described preparation method comprises the following steps:

[0027] a) Take the thawed tuna minced meat, soak it in the soaking solution for 12 hours, remove it, wash it with deionized water and homogenate it, add distilled water and fructose and keep it warm at 50°C to get the tuna slurry; the soaking solution consists of the following It is made by steaming raw materials in parts by weight: 45 parts of jellyfish, 20 parts of licorice, 14 parts of honeycomb, 1 part of wild chrysanthemum, 30 parts of okra and 200 parts of water, the mass ratio of tuna minced meat and soaking liquid is 1:10; tuna and The mass ratio of distilled water and fructose is 1:8:3;

[0028] b) Add compound enzyme A to the tuna slurry in step a), the enzymatic hydrolysis conditions are enzymatic hydrolysis temperature 55°C, maintain pH value 2.3, enzymatic hydrolysis time 4.5h, then inactivate the enzyme activity, cool and centrifuge at...

Embodiment 2

[0033] A kind of high F value tuna oligopeptide preparation method, described preparation method comprises the following steps:

[0034] a) Take the thawed tuna minced meat, soak it in the soaking solution for 14 hours, remove it, wash it with deionized water and homogenate it, add distilled water and fructose and keep it warm at 50°C to get the tuna slurry; the soaking solution consists of the following It is made by steaming raw materials in parts by weight: 48 parts of jellyfish, 23 parts of licorice, 20 parts of honeycomb, 4 parts of wild chrysanthemum, 35 parts of okra and 235 parts of water, the mass ratio of tuna minced meat and soaking liquid is 1:10; tuna and The mass ratio of distilled water and fructose is 1:8:3;

[0035] b) Add compound enzyme A to the tuna slurry in step a), the enzymatic hydrolysis conditions are enzymatic hydrolysis temperature 55°C, maintain pH value 2.8, enzymatic hydrolysis time 4.5h, then inactivate the enzyme activity, cool and centrifuge a...

Embodiment 3

[0039] A kind of high F value tuna oligopeptide preparation method, described preparation method comprises the following steps:

[0040]a) Take the thawed tuna minced meat, soak it in the soaking solution for 16 hours, remove it, wash it with deionized water, homogenate it, add distilled water and fructose, and keep it warm at 50°C to get the tuna slurry; the soaking solution consists of the following It is made by steaming raw materials in parts by weight: 50 parts of jellyfish, 25 parts of licorice, 26 parts of honeycomb, 5 parts of wild chrysanthemum, 40 parts of okra and 255 parts of water, the mass ratio of tuna minced meat and soaking liquid is 1:10; tuna and The mass ratio of distilled water and fructose is 1:8:3;

[0041] b) Add compound enzyme A to the tuna slurry in step a), the enzymatic hydrolysis conditions are enzymatic hydrolysis temperature 55°C, maintain pH value 3.3, enzymatic hydrolysis time 4.5h, then inactivate the enzyme activity, cool and centrifuge at 1...

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Abstract

The invention relates to a high-F (Fischer)-value tuna oligopeptide preparation method. The high-F-value tuna oligopeptide preparation method includes: soaking unfreezed minced tuna in a soak solution, taking the soaked minced tuna out, washing the soaked minced tuna clean by deionized water and homogenizing to obtain tuna paste; subjecting the tuna paste to enzymolysis, subjecting enzymatic hydrolysate to microfiltration, and performing chromatography circularly to obtain a high-F-value tuna oligopeptide solution. The high-F-value tuna oligopeptide preparation method has the advantages that the preparation method is simple, convenient for industrial production; the high-F-value tuna oligopeptide is capable of resisting fatigue and free from environmental pollution, thereby being particularly suitable for fatigue groups to consume and meeting environmental protection requirements; a preparation process is simple, technologies are simplified, product yield is increased to 75-88%, industrial production is facilitated, and an F value is as high as 25-35.

Description

technical field [0001] The invention belongs to the technical field of oligopeptide preparation and specifically designs a method for preparing tuna oligopeptides with low cost, simple process, good product flavor, high F value and high degree of hydrolysis. 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 products, which are generally frozen for making sushi and canned food. Tuna produces a large ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/36C07K1/34C07K1/16
Inventor 杨会成
Owner ZHEJIANG MARINE DEV RES INST
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