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Method for preparing functional flavor base material by stichopus japonicus intestine oligopeptide

The technology of sea cucumber intestinal oligopeptide and flavor base material is applied in the directions of protein-containing food ingredients, food ingredients as taste improvers, food science, etc. The effect of pollution and ease of compatibility

Inactive Publication Date: 2017-08-04
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have found that sea cucumber intestines are rich in protein content, up to about 60% (by dry weight), but the high-value utilization is very low

Method used

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  • Method for preparing functional flavor base material by stichopus japonicus intestine oligopeptide
  • Method for preparing functional flavor base material by stichopus japonicus intestine oligopeptide
  • Method for preparing functional flavor base material by stichopus japonicus intestine oligopeptide

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Embodiment 1

[0038] A method for preparing a functional flavor base material using sea cucumber intestinal oligopeptides, through the following process steps:

[0039] 1. Pretreatment of sea cucumber intestines: Remove the sediment from the sea cucumber intestines, wash them repeatedly with water, heat them in a boiling water bath for 10 minutes to inactivate endogenous enzymes, and homogenize them to prepare sea cucumber intestine homogenate;

[0040] 2. Degreasing: take sea cucumber intestinal gland homogenate, add 10 times the volume of n-hexane / absolute ethanol (3:1, v:v) mixture, and extract at 50°C for 6 hours. The extraction process is carried out twice to remove fat. The filter cake obtained after suction filtration is rinsed with a small amount of mixed solvent, air-dried naturally, pulverized by a pulverizer, and passed through a 100-mesh sieve to obtain defatted sea cucumber intestine powder;

[0041] 3. Extraction of japonicus intestinal fat: centrifuge the above-mentioned extr...

Embodiment 2

[0046] A method for preparing a functional flavor base material using sea cucumber intestinal oligopeptide derivatives, through the following process steps:

[0047] 1. Pretreatment of sea cucumber intestines: Remove the sediment from the sea cucumber intestines, wash them repeatedly with water, heat them in a boiling water bath for 10 minutes to inactivate endogenous enzymes, and homogenize them to prepare sea cucumber intestine homogenate;

[0048] 2. Degreasing: take sea cucumber intestinal gland homogenate, add 10 times the volume of n-hexane / absolute ethanol (3:1, v:v) mixture, and extract at 50°C for 6 hours. The extraction process is carried out twice to remove fat. The filter cake obtained after suction filtration is rinsed with a small amount of mixed solvent, air-dried naturally, pulverized by a pulverizer, and passed through a 100-mesh sieve to obtain defatted sea cucumber intestine powder;

[0049] 3. Extraction of japonicus intestinal fat: centrifuge the above-men...

Embodiment 3

[0055] A method for preparing a functional flavor base material using sea cucumber intestinal oligopeptides, through the following process steps:

[0056] 1. Pretreatment of sea cucumber intestines: Remove the sediment from the sea cucumber intestines, wash them repeatedly with water, heat them in a boiling water bath for 10 minutes to inactivate endogenous enzymes, and homogenize them to prepare sea cucumber intestine homogenate;

[0057] 2. Degreasing: take sea cucumber intestinal gland homogenate, add 10 times the volume of n-hexane / absolute ethanol (3:1, v:v) mixture, and extract at 50°C for 6 hours. The extraction process is carried out twice to remove fat. The filter cake obtained after suction filtration is rinsed with a small amount of mixed solvent, air-dried naturally, pulverized by a pulverizer, and passed through a 100-mesh sieve to obtain defatted sea cucumber intestine powder;

[0058] 3. Extraction of japonicus intestinal fat: centrifuge the above-mentioned extr...

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Abstract

The invention discloses a method for preparing functional flavor base materials by stichopus japonicus intestine oligopeptide. The method includes the steps: pre-treating stichopus japonicus intestines; extracting grease; performing enzymolysis reaction and drying on stichopus japonicus intestine degreasing powder to obtain enzymolysis products; preparing Maillard derivatives by the aid of the enzymolysis products; performing ultra-filtration to obtain Maillard derivatives with different colors; performing compatibility on the stichopus japonicus intestine grease, the enzymolysis products and Maillard derivatives to obtain the multi-combination functional flavor base materials. The functional flavor base materials with a certain colors are prepared by the aid of degreasing technique, biological enzymolysis technique, a Maillard modified method and ultra-filtration technique, flavor of products is ensured, nutrition value is reserved, and diversified diet requirements of modern people are met. The method is reasonable in process and convenient to operate and has important significance for development and utilization of stichopus japonicus intestine raw materials, and industrial production is easily achieved.

Description

technical field [0001] The invention relates to the preparation of a functional flavor base material, more specifically, to a method for preparing the functional flavor base material by using sea cucumber intestinal oligopeptide. Background technique [0002] Sea cucumber is the most common invertebrate in the ocean. There are about 140 species in the sea area of ​​my country, and about 20 species are edible. Among them, the sea cucumber (Stichopus japonicus) produced in the Bohai Sea area is the best. Sea cucumber intestine is a kind of by-product resource produced in the process of sea cucumber processing. It is usually discarded as waste and needs to be further developed and utilized. Studies have found that sea cucumber intestines are rich in protein content, up to about 60% (by dry weight), but the high-value utilization is very low. In addition, its oil content can reach about 7.5% (by dry weight), and the relative content of unsaturated fatty acids can reach about 85...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L5/20
CPCA23V2002/00A23V2200/16A23V2250/55
Inventor 吴海涛韩佳润唐越朱祉默杜椅楠韩宜潼
Owner DALIAN POLYTECHNIC UNIVERSITY