Process for extracting sea-cucumber oligopeptide and sea-cucumber polysaccharide from sea-cucumber deep processing by-product

Abstract

The invention discloses a process for extracting sea-cucumber oligopeptide and sea-cucumber polysaccharide from a sea-cucumber deep processing by-product, and belongs to the technical field of the reutilization of sea-cucumber by-products. The process is characterized by comprising the following specific process steps of filtering out an impurity from sea-cucumber cooking water and soaking water, and subjecting filtrate to concentration and desalting to obtain a concentrated solution; subjecting the concentrated solution to enzymolysis and membrane separation to obtain a permeation solution, wherein the oligopeptide and a trapped solution are contained in the permeation solution, and the polysaccharide is contained in the trapped solution; subjecting the permeation solution to fishiness removal, decoloration and refining, concentrating, and then spray-drying to obtain sea-cucumber oligopeptide powder; subjecting the trapped solution to the fishiness removal and the decoloration, and then freeze-drying to obtain a dried product of the sea-cucumber polysaccharide. The technique of the process is already applied to scale production, is reliable, and runs normally; the quality of a product is stable; an oligopeptide refined solution is firstly subjected to membrane concentration until a solid content is 17 to 18 percent, and then is subjected to pressure reduced concentration by using vacuum concentration; not only are the heating time of a feed solution reduced, the color and the luster of the product ameliorated and the quality of the product improved, but also an energy source can be saved and the production cost can be decreased.

Description

Technical field: [0001] The invention relates to a process for extracting sea cucumber oligopeptides and sea cucumber polysaccharides from sea cucumber deep processing by-products, and belongs to the technical field of sea cucumber by-product reuse. Background technique: [0002] Sea cucumbers belong to the phylum Echinodermata and the class Holothuria. There are more than 1,100 species of sea cucumbers in the world, of which 40 are edible. In my country, there are more than 100 species, of which more than 20 are edible. Different types of sea cucumbers have different nutritional values ​​and biological activities due to their different growth environments and species. Among them, sea cucumbers have the highest nutritional value and are the best among sea cucumbers, known as "the crown of ginseng". Sea cucumbers have been widely used as nutritious food and health products since ancient times. The most abundant collagen in sea cucumber is enzymatically hydrolyzed into bioac...

AI Technical Summary

Problems solved by technology

[0017] 2. Sea cucumber cooking water and sea cucumber soaking water mainly contain sea cucumber collagen and sea cucumber polysaccharides. In the above-mentioned literature research, one of the ingredients is deeply processed, and the other is not extracted. Direct discharge will pollute the environment and waste resource

[0018] 3. There is no systematic screening of enzymes for enzymatic hydrolysis of collagen in sea cucumber cooking water, and the molecular weight, yield of enzymatic hydrolysis and taste of enzymatic hydrolysis products are all reported

[0021] 6. Sea cucumber polysaccharides are extracted by ethanol precipitation, which increases the cost of sea cucumber polysaccharides

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