Preparation method for fermentative production of marine peptides streptozotocin by using sea cucumber leftovers

A technology of leftovers and peptinomycin, applied in the field of food processing, can solve the problems of deep, fine and fine processing technology lag, waste of aquatic resources, pollution, etc., and achieve the effects of high production efficiency, high-value utilization, and simple process

Inactive Publication Date: 2016-03-09
QINGDAO BEIBAO OCEAN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the lagging of deep, fine and fine processing technology of sea cucumber in our country, a large amount of sea cucumber leftovers cannot be effectively used in time and spoiled and discarded. The environment has brought serious pollution
[0004

Method used

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  • Preparation method for fermentative production of marine peptides streptozotocin by using sea cucumber leftovers

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Raw material pretreatment: thaw the frozen sea cucumber scraps and wash them with water for 2-3 times. After thorough cleaning, send them to the pulverizer, add the sea cucumber cooking liquid to crush and beat the slurry, heat the slurry to 60°C and add the concentration of 1% by mass. % of commercially available papain was incubated for 14 hours, and then cooled to 28°C quickly after the enzymatic hydrolysis.

[0025] (2) Crushing of corn grits: select degerminated corn grits, wash them to remove iron and impurities, send them to the crusher, and crush them according to 0.3mm to make corn grits of 0.1-0.3mm.

[0026] (3) Saccharification: Mix corn grits and purified water according to the material-to-liquid ratio of 1:4 (w / v), put them into a mash tank, raise the temperature to 60°C and keep saccharification, and saccharify for 70 minutes. 28Brix stops saccharification, and the corn grits saccharification solution is cooled to 28°C for later use.

[0027] (4) Fer...

Embodiment 2

[0031] (1) Raw material pretreatment: thaw the frozen sea cucumber scraps and wash them with water for 2-3 times. After thorough cleaning, send them to the pulverizer, add sea cucumber cooking liquid to crush and beat the slurry, and heat the slurry to 62°C. Add the mass percent concentration to 1 % of commercially available papain was incubated for 14 hours, and then cooled to 29°C quickly after the enzymolysis.

[0032] (2) Crushing of corn grits: select degerminated corn grits, wash them to remove iron and impurities, send them to the crusher, and crush them according to 0.3mm to make corn grits of 0.1-0.3mm.

[0033] (3) Saccharification: Mix corn grits and purified water according to the material-to-liquid ratio of 1:4 (w / v), put them into a mash tank, raise the temperature to 62°C and keep saccharification, and saccharify for 65 minutes. 30Brix stops saccharification, and the corn grits saccharification solution is cooled to 29°C for later use.

[0034] (4) Fermentation...

Embodiment 3

[0038] (1) Raw material pretreatment: thaw the frozen sea cucumber scraps and wash them with water for 2-3 times. After thorough cleaning, send them to the pulverizer, add the sea cucumber cooking liquid to crush and beat the slurry, and heat the slurry to 65°C and add the concentration of 1% by mass. % of commercially available papain was incubated for 14 hours, and then rapidly cooled to 30°C after enzymatic hydrolysis.

[0039] (2) Crushing of corn grits: select degerminated corn grits, wash them to remove iron and impurities, send them to the crusher, and crush them according to 0.3mm to make corn grits of 0.1-0.3mm.

[0040] (3) Saccharification: Mix corn grits and purified water according to the material-to-liquid ratio of 1:4 (w / v), put them into a mash tank, raise the temperature to 65°C and keep saccharification, and saccharify for 60 minutes. 31Brix stops saccharification, and the corn grits saccharification solution is cooled to 30°C for later use.

[0041] (4) Fer...

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Abstract

The invention discloses a preparation method for fermentative production of marine peptides streptozotocin by using sea cucumber leftovers, belonging to the technical field of food processing. The preparation method comprises the steps of preprocessing raw materials, crushing corn grits, saccharifying, fermenting, emulsifying, homogenizing and freeze-drying. The sea cucumber leftovers are fermented by adopting cheap grains and adopting the bioengineering technology, the preparation method which is low in cost, simple in process and high in production efficiency is provided for producing the marine peptides streptozotocin rich in micro-molecular functional polypeptides and probiotics, and a novel way is provided for further processing and comprehensively utilizing the sea cucumber resource.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method for fermenting sea cucumber leftovers to produce marine peptidins. Background technique [0002] Sea cucumber (seacucumber, Apostichopus japonicus), also known as japonicus, saliva, etc., belongs to the mollusk phylum Apostichopus japonicus, and is listed as one of the eight seafood treasures. There are thousands of varieties in the world, and there are about 40 kinds of edible ones. The sea cucumber from deep water in Bohai Bay is the rare top grade. Sea cucumber is the first of the eight treasures of marine products. It is rich in nutrients. The organic component of the dry body wall of sea cucumber has a protein mass fraction as high as 90%, lipids account for about 4%, polysaccharides account for about 6%, and a small amount of nucleic acid. Inorganic ingredients contain calcium, magnesium salts and trace elements such as iron, mangan...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P21/00C12R1/645C12R1/245
CPCC12P39/00C12P21/00
Inventor 张凯周长生朱浩夏修明杨伟祁自忠
Owner QINGDAO BEIBAO OCEAN TECH CO LTD
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