A kind of production method of low-salt oyster polypeptide and oligosaccharide nutrition powder

A production method, oyster polypeptide technology, applied in fish protein components, food hydrolysis, food science, etc., can solve the problems that the value of oysters is not fully utilized, it is difficult to achieve the desired effect, and the activity of proteases is reduced, so as to prevent Severe wall sticking phenomenon, shorten cooling time, and reduce energy consumption

Active Publication Date: 2018-12-04
荣成市海洋绿洲生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] (1) Oysters that grow in the ocean contain a certain amount of salt, and are prepared into polypeptide products without treatment. The salt content exceeds the acceptable range for general use, resulting in certain restrictions on the use of the obtained products
The use of membrane desalination will not only increase the cost, but also complicate the process
[0006] (2) Due to the growth environment and other reasons, oysters often contain certain bacteria, and heat treatment in the later stage of enzymatic hydrolysis can achieve a certain sterilization effect, but it is difficult to achieve the desired effect, which has a certain impact on the quality of the product
[0007] (3) Most studies mainly use a single protease for enzymatic hydrolysis of proteins, and proteases generally have certain enzymatic cleavage sites, which have certain restrictions on the degradation of substrates. When compound enzymes are used for simultaneous enzymatic hydrolysis, May cause several proteases to degrade each other and reduce protease activity
[0008] (4) Most of these patents use oyster powder as raw material instead of directly using fresh oysters. The purpose of the research is only to use the protein component or single polysaccharide component in oysters, and the value of oysters has not been fully utilized

Method used

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  • A kind of production method of low-salt oyster polypeptide and oligosaccharide nutrition powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: the production of low-salt oyster polypeptide and oligosaccharide nutrition powder

[0044] (1) Desalination: Take 1 kg of shelled oyster meat, add 4 L of ice water to soak at 4 °C for 45 min, drain the water, then add 4 L of ice water to soak at 4 °C for 45 min, repeat 3 times.

[0045] (2) Sterilization of samples and protein denaturation: Homogenize oyster meat after soaking and desalting, homogenize at 5000 rpm for 10 minutes, and then place in a water bath at 90°C for 10 minutes to denature proteins while sterilizing samples.

[0046] (3) Sample cooling: Add 2 L of distilled water at 25°C to make the sample liquid temperature 40.2°C, and dilute the sample liquid at the same time, and the pH of the sample liquid is 6.58;

[0047] (4) High pH protease hydrolysis: adjust the pH value to 8.0 with 1 mol / L NaOH, place the sample in a water bath set at 45°C, add 8 g, 0.8 % (w / w) trypsin to protease After 1.5 h of solution, the pH of the sample solution was ...

Embodiment 2

[0056] Embodiment 2: Production of low-salt oyster polypeptide and oligosaccharide nutritional powder

[0057] (1) Desalination: Take 1 kg of shelled oyster meat, add 6 L of ice water, soak at 4 °C for 45 min, drain the water, add 6 L of ice water for 45 min, and repeat twice.

[0058] (2) Sample sterilization and protein denaturation: Homogenize the soaked and desalted oysters for 10 minutes at 5000 rpm, then place them in a water bath at 80°C for 15 minutes.

[0059] (3) Sample cooling: After high temperature treatment, add 1.5 L of distilled water at 25 °C, the temperature of the obtained sample liquid is 46.7 °C, and dilute the sample liquid at the same time.

[0060] (4) High pH protease hydrolysis: adjust the pH value to 8.0 with 1 mol / L NaOH, place the sample in a water bath set at 50°C, add 10 g, 1.0 % (w / w) alkaline protease Digest the protein for 1 h.

[0061] (5) Low pH protease hydrolysis: after high pH protease hydrolysis, the pH of the sample solution is 7.0 at...

Embodiment 3

[0065] Embodiment 3: the production of low-salt oyster polypeptide and oligosaccharide nutrition powder

[0066] (1) Desalination: Take 1 kg of shelled oyster meat, add 2 L of ice water, soak at 4 °C for 30 min, drain the water, add 4 L of ice water and soak at 4 °C for 30 min, repeat 6 times.

[0067] (2) Sterilization of samples and protein denaturation: Homogenize oyster meat after soaking and desalting, homogenize at 5000 rpm for 10 minutes, then place in a water bath at 100°C for 10 minutes, and denature proteins while sterilizing samples.

[0068] (3) Sample cooling: Add 2 L of distilled water at 28°C to make the temperature of the sample liquid at 55°C, and dilute the sample liquid at the same time. At this time, the pH of the sample liquid is 6.58.

[0069] (4) High pH protease enzymatic hydrolysis: adjust the pH value to 8.0 with 1 mol / L NaOH, place the sample in a water bath set at 55°C, add 8 g, 0.8 % (w / w) trypsin to protease solution for 1.5 h; at this time, the ...

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Abstract

The invention discloses a production method of a low-salt oyster polypeptide and oligosaccharide nutrition powder. According to the production method, oyster obtained via shell removing is taken as a raw material, is repeatedly immersed in ice water at 4 to 10 DEG C for 2 to 4h; the oyster obtained via immersion desalting is subjected to slurry homogenizing, and is subjected to high temperature treatment for disinfection and protein denaturation; obtained oyster slurry is cooled with normal temperature water; pH value is adjusted to be 7.0 to 9.0, and 0.5 to 1.0wt% of protease is added for protein enzymatic hydrolysis; after high pH protease enzymatic hydrolysis, the temperature is adjusted, and 0.5 to 1% of a weakly acidic protease is added for enzymatic hydrolysis; amylase is added for degradation of glycogen; an obtained product is subjected to high temperature treatment, filtering, and spray drying so as to obtain the oyster polypeptide and oligosaccharide nutrition powder. The production method is simple; cost is low; and the obtained oyster polypeptide and oligosaccharide nutrition powder can be absorbed by human body easily.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for producing low-salt oyster polypeptide and oligosaccharide nutritional powder. Background technique [0002] Oyster (Oyster, Crassostrea gigas ), also known as oysters and oysters, is one of the famous economically cultured shellfish in my country. It is known as "the brown rice of the sea" and "the source of the root" in Japan, and "the milk of the sea" and "the fruit of the sea" in the West. . The protein content in oysters is as high as 45% to 57%, the amino acid content is perfect, and the completeness and quality ratio of essential amino acids are better than human milk and cow milk. The sugar contained in oysters is as high as 20% to 40%, which has anti-fatigue, improves human heart and blood circulation functions, and has liver protection effects. Zinc, calcium, iron, phosphorus and other trace elements, vitamin B in oysters 2 Taurine and taurine ar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L5/00A23J1/04A23L33/17
CPCA23J1/04A23V2002/00A23V2250/543A23V2300/28
Inventor 曹敏杰邱娟蔡秋凤刘光明沈建东章骞
Owner 荣成市海洋绿洲生物科技有限公司
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