Preparation method of high-valued fishbone polypeptide chelated calcium

A bone polypeptide and chelated calcium technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, microorganisms, etc., can solve problems such as single product structure, backward processing technology, and low added value of products, and achieve good absorption effect, Significantly creative, small molecular weight effects

Inactive Publication Date: 2018-01-09
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The total amount of marine biological protein resources in China ranks among the best in the world. However, in my country's current protein aquatic products, except for a part of direct consumption, most of them are made into food through simple processing technology and enter the market. The processing technology is backward and the product structure is single. , the added value of the product is low, making the product less competitive in the international market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of low-value fish bone polypeptide chelated calcium, comprising crude fish bone powder, fermentation of fish bone powder, step-by-step enzymatic hydrolysis, isoelectric point precipitation, chelation and freeze-drying. The fermentation steps of fish bone meal are as follows: mix fish bone meal with pure water, glucose and potato extract to prepare lactic acid bacteria fermentation medium, sterilize at high temperature, inoculate lactic acid bacteria after cooling, ferment at 28~32°C for 3~7 days, concentrate, dry and grind to obtain Fermented Fish Bone Meal. The mass ratio of fish bone meal to pure water, glucose and potato extract is 14~25:60~75:2~4:3~6; the lactic acid bacteria is Lactobacillus plantarum. During the fermentation process, organic acids such as lactic acid, acetic acid, pyruvic acid, succinic acid, and fumaric acid and metabolites such as free amino acids, polysaccharides, and enzymes are produced, and the calcium in the fish bone i...

Embodiment 2

[0023] A most preferred preparation method of fish bone meal and protein peptide mixture chewable tablet, comprises the following steps:

[0024]1) Crude fish bone powder: add 34wt% sodium carbonate solution to the ground fish bone, soak for 32min, the volume ratio of fish bone and sodium carbonate solution is 1:3.6, filter, wash the precipitate with pure water, and then send it into a pressure vessel , control the pressure to 0.15MPa, cook for 5min, dry and pulverize to obtain fishbone meal;

[0025] 2) Fermentation of fish bone meal: Mix fish bone meal with pure water, glucose and potato extract to prepare lactic acid bacteria fermentation medium, sterilize at high temperature, inoculate lactic acid bacteria after cooling, ferment at 30°C for 6 days, concentrate, dry and grind to obtain fermented fish bone meal. The mass ratio of fish bone meal to pure water, glucose and potato extract is 20:65:3:6; the lactic acid bacteria is Lactobacillus plantarum;

[0026] 3) Step-by-st...

Embodiment 3

[0031] A preparation method of low-value fishbone polypeptide chelated calcium, comprising the following steps:

[0032] 1) Coarse fish bone powder: add 30wt% sodium carbonate solution to the ground fish bone, soak for 30 minutes, the volume ratio of fish bone and sodium carbonate solution is 1:3.5, filter, wash the precipitate with pure water, and then send it into a pressure vessel , control the pressure to 0.13MPa, cook for 3min, dry and pulverize to obtain fishbone meal;

[0033] 2) Fish bone meal fermentation: Fish bone meal was mixed with pure water, glucose and potato extract to prepare lactic acid bacteria fermentation medium, sterilized at high temperature, cooled and inoculated with lactic acid bacteria, fermented at 301°C for 7 days, concentrated, dried and ground to obtain fermented fish bone meal. The mass ratio of fish bone meal to pure water, glucose and potato extract is 22:70:3:6; the lactic acid bacteria is Lactobacillus plantarum;

[0034] 3) Step-by-step e...

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PUM

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Abstract

The invention discloses a preparation method of high-valued fishbone polypeptide chelated calcium. The preparation method comprises the steps of rough preparation of fishbone meal, fermentation of thefishbone meal, step-by-step enzymolysis, isoelectric precipitation, chelating and freeze drying. The preparation method has the following beneficial effects: small-molecular-weight bone polypeptide is prepared with a marine protease and terrestrial protease coordinated enzymolysis method, the prepared bone polypeptide has small molecular weight, the absorptivity of bone polypeptide chelated calcium prepared from the bone polypeptide and calcium ions by chelating in a human body is high, and the phenomenon of blood calcium is avoided. The human body has a good bone polypeptide chelated calciumabsorbing effect, and after long-term taking, the calcium apparent absorption rate, the calcium retention rate, the bone mineral density, the bone mineral salt content, the bone cortex area, femoralenergy absorption and the like show an obviously increasing trend.

Description

technical field [0001] The invention relates to the field of preparation of health care products, in particular to a method for preparing low-value fishbone polypeptide chelated calcium. Background technique [0002] my country is a big country in aquatic products production, and the output of freshwater fish and sea fish in my country shows a steady upward trend every year. In recent years, my country's fish processing industry has developed rapidly, and now it has formed products such as frozen products, salted fish products, fish meal for feeding, surimi and their products. Surimi products are favored by consumers because of their high protein, low fat, variety, and storage resistance. They have become the main means of fish processing, but their meat harvesting rate is generally only 25-30%. The remaining fish body is rich in minerals such as calcium and phosphorus, and is a good natural source of calcium. [0003] Due to the low content of naturally occurring marine a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/30C12R1/25
Inventor 刘洋
Owner 浦江县泰如食品科技有限公司
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