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Production method of scallop skirt fermentation product with blood pressure reduction function

A technology of scallop skirt and fermentation products, which is applied in the field of production of scallop skirt fermentation products, can solve problems such as strong side effects and unstable drug efficacy, achieve high raw material utilization, reduce blood pressure and thrombolytic biological activity, and save production costs Effect

Inactive Publication Date: 2017-03-15
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Clinical antihypertensive drugs have strong side effects, and the drug effect is unstable

Method used

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  • Production method of scallop skirt fermentation product with blood pressure reduction function
  • Production method of scallop skirt fermentation product with blood pressure reduction function
  • Production method of scallop skirt fermentation product with blood pressure reduction function

Examples

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preparation example Construction

[0029] The invention discloses a preparation method of a scallop skirt fermentation product with the function of reducing pressure, which comprises the following steps: washing the scallop skirt, removing impurities, draining, freeze-drying and pulverizing to obtain a scallop skirt freeze-dried powder, which is used for future use ; Mix scallop skirt freeze-dried powder with water at a mass volume ratio of 1:10-50 (g / mL), add sucrose in an amount of 2-6 g / 100 mL, add hydrochloric acid or sodium hydroxide to adjust the initial pH to 6.2-10.2, Prepare the scallop skirt base medium, sterilize it at 121°C for 20 minutes, add the Bacillus natto bacteria suspension volume as 2-5% of the base medium, at 31-43°C, under ventilated conditions, at a speed of 140 Cultivate in a shaker at ~260r / min for 24~60h to obtain the scallop skirt fermentation liquid; centrifuge the scallop skirt fermentation liquid for 20min at 7000r / min to collect the supernatant; concentrate and freeze the supernat...

Embodiment 1

[0048] Get 2.97g of scallop skirt freeze-dried powder (total protein content=scallop skirt sample quality×scallop skirt total protein content=2.97g×74%=2.2g), add 40mL deionized water, add 1.2g sucrose, use NaOH Adjust the pH of the medium to 8.2, seal the medium, and sterilize at 121°C for 20 minutes. After the sterilization is complete, take out the sterilized medium. When the temperature of the sterilized medium is 40-55°C, add 2 mL of Bacillus natto suspension to make the concentration of bacteria in the medium finally reach 10 7 CFU / mL, after fully mixing the Bacillus natto suspension with the sterilized medium, place it in a shaker at 37°C, 180r / min, and incubate with ventilation for 0-72h.

[0049] Get fermented liquid once every 12h, adopt the method for measuring soluble oligopeptide content by TCA combined with Folin-phenol method to measure the content of TCA soluble oligopeptide in the fermentation process of this embodiment, such as figure 1 Shown; Adopt Folin-ph...

Embodiment 2

[0053] Get the scallop skirt after freeze-drying, beat powder, take 6g (total protein content=scallop skirt sample mass×scallop skirt total protein content=6g×74%=4.44g), add water to 100mL, add sucrose 3g, adjust pH 8.2, sterilized by high pressure steam at 121°C for 20min, after cooling, insert 5mL of Bacillus natto suspension, the final concentration is 10 7 CFU / mL, at 37°C, 180rpm, cultured with ventilation for 36h. The fermentation broth was centrifuged at 7000r / min for 20min to obtain 85mL fermentation broth with scallop skirt. The protein content in the supernatant was determined by Folin-phenol method to be 15mg / mL. The supernatant was concentrated, freeze-dried and pulverized to obtain the fermentation product 1.3 g, the protein recovery rate was 29%.

[0054] Protein recovery rate = protein content after fermentation / total protein × 100%

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Abstract

The invention discloses a preparation method of a scallop skirt fermentation product with a blood pressure reduction function. The preparation method includes the following steps: cleaning scallop skirts, removing impurities and draining prior to freeze-drying and grinding to obtain scallop skirt freeze-dried powder; mixing scallop skirt freeze-dried powder with water and sucrose prior to regulating the initial pH value; performing sterilization, adding bacillus natto bacterial suspension, and performing ventilated culture to obtain scallop skirt fermentation liquor; performing centrifugation, collecting supernate, and performing concentration and freeze-drying to obtain the scallop skirt fermentation product with the blood pressure reduction function. The scallop skirts are fermented via bacillus natto, enzymes with a thrombolytic function can be produced, proteins in the scallop skirts are further degraded into proteins and polypeptides smaller in molecular weight, and digestive absorption is facilitated; functionality of the fermentation product is further improved, the fermentation product fully plays various compound bioactivities such as blood pressure reduction and thrombolysis, scallop processing modes are enriched, processing byproducts are fully utilized to produce products with bioactivity, and development value is improved.

Description

technical field [0001] The invention relates to the technical field of scallop food processing, in particular to a method for preparing a fermented scallop skirt with a pressure-reducing function. Background technique [0002] Bacillus natto was discovered and isolated from natto, a traditional Japanese fermented food, by Japanese scholars in 1905. It belongs to the Bacillus family and the genus Bacillus. strain. Many studies have shown that Bacillus natto can produce active enzymes typically represented by nattokinase during the fermentation process, and the fermentation products have various nutritional and health functions such as fibrinolysis, lowering cholesterol, lowering blood fat, lowering blood pressure, antibacterial and antioxidant . [0003] Scallop is one of the important economic seafood in my country, and its output is second only to oyster and clam, and it is the third largest economic shellfish in my country. In the process of processing shellfish product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L17/00
CPCA23V2002/00A23V2200/326
Inventor 孙黎明王婷年益莹薛鹏王玲季晓彤周婉茹董秀萍姜鹏飞纪超凡林心萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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