Sea cucumber peptide product with relatively low bitterness and preparation method thereof

A sea cucumber peptide and bitterness technology, which is applied in protein food processing, protein food ingredients, animal protein processing and other directions, can solve the problems of severe peptide bitterness and excessive exposure of hydrophobic groups, and achieve the effect of reducing bitterness.

Inactive Publication Date: 2018-09-07
百德福生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing sea cucumber peptides produced by hydrolysis usually have a bitter taste. The possible reason is that the difference in the enzyme cleavage site leads to too much exposure of the hydrophobic group. Less sea cucumber peptide products are very necessary
In addition, there are abundant endogenous proteases in the body wall of ginseng, and the endogenous enzymes also play a role in the process of enzymatic hydrolysis. The applicant found that the bitterness of the peptides obtained by enzymatic hydrolysis of the endogenous proteases is more serious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing sea cucumber peptide products with less bitter taste, comprising the following steps: sea cucumber pretreatment, rough homogenization, soaking in hypotonic glucose solution, draining, beating, protease enzymolysis, alcohol precipitation of polysaccharides, spray drying, inspection and sterilization filling.

[0026] The concentration of the hypotonic glucose solution is 3%.

[0027] The sea cucumber pretreatment is to dissect the sea cucumber, remove the viscera and wash with water for 2-3 times.

[0028] The rough homogenization is to put the sea cucumber into a beater and beat at 100r / min for 2min.

[0029] Drain for 2 minutes.

[0030] Soaking time is 30min;

[0031] The beating is 5 times the weight of the pretreated sea cucumber, put it into a beating machine for beating, and beat at 300r / min for 10min.

[0032] Protease is a compound protease composed of papain and trypsin in a ratio of 2:1. The amount of compound protease added is 500 ...

Embodiment 2

[0035] A method for preparing sea cucumber peptide products with less bitter taste, comprising the following steps: sea cucumber pretreatment, rough homogenization, soaking in hypotonic glucose solution, draining, beating, protease enzymolysis, alcohol precipitation of polysaccharides, spray drying, inspection and sterilization filling.

[0036] The concentration of the hypotonic glucose solution is 4%.

[0037] The sea cucumber pretreatment is to dissect the sea cucumber, remove the viscera and wash with water for 2-3 times.

[0038] The rough homogenization is to put the sea cucumber into a beater and beat at 100r / min for 3min.

[0039] Drain for 3 minutes.

[0040] Soaking time is 60min;

[0041] The beating is 5 times the water of the weight of the sea cucumber after entering the pretreatment, put into the beating machine for beating, 300r / min beating for 20min.

[0042] Protease is a compound protease composed of papain and trypsin in a ratio of 3:1. The amount of co...

Embodiment 3

[0045] A method for preparing sea cucumber peptide products with less bitter taste, comprising the following steps: sea cucumber pretreatment, rough homogenization, soaking in hypotonic glucose solution, draining, beating, protease enzymolysis, alcohol precipitation of polysaccharides, spray drying, inspection and sterilization filling.

[0046] The concentration of the hypotonic glucose solution is 4.5%.

[0047] The sea cucumber pretreatment is to dissect the sea cucumber, remove the viscera and wash with water for 2-3 times.

[0048] The rough homogenization is to put the sea cucumber into a beater and beat at 100r / min for 4min.

[0049] Drain for 5 minutes.

[0050] Soaking time is 150min;

[0051] The beating is 10 times the water of the sea cucumber weight after entering the pretreatment, put into the beating machine for beating, and beating at 300r / min for 30min.

[0052] Protease is a compound protease composed of papain and trypsin in a ratio of 5:1. The amount o...

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PUM

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Abstract

The invention relates to a preparation method of a sea cucumber peptide product with relatively low bitterness. The preparation method of the sea cucumber peptide product with relatively low bitterness comprises the following steps of performing pretreatment on sea cucumbers, carrying out coarse homogenization, carrying out soaking by using a hypotonic glucose solution, carrying out thorough draining, carrying out beating so as to obtain pulp, carrying out enzymatic hydrolysis by using protease, carrying out alcohol precipitation so as to obtain polysaccharides, carrying out spray-drying, andcarrying out checking, sterilizing and filling. The preparation method of the sea cucumber peptide product is capable of producing relatively low bitterness under the premise of ensuring an average molecular weight of 1000Da or below.

Description

technical field [0001] The invention relates to a preparation method of a peptide product, in particular to a preparation method of a sea cucumber peptide product with less bitter taste. Background technique [0002] Sea cucumber is a rare low-fat, low-sugar, cholesterol-free nutritious food in the world. It has been confirmed by modern medical and pharmacological research that sea cucumber contains more than 50 kinds of natural nutrients: high proportion of protein, 18 kinds of amino acids and no cholesterol, rich in calcium, phosphorus, iron, iodine, zinc, vanadium and other mineral elements, especially It contains sea cucumber mucopolysaccharides, sea cucumber saponins, sea cucumber lipids, chondroitin sulfate and other biologically active ingredients that have an important effect on lowering blood sugar and blood lipids. [0003] Bioactive peptides have a variety of human physiological regulation functions, such as promoting immunity, hormone regulation, anti-oxidation,...

Claims

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Application Information

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IPC IPC(8): A23J3/04A23J3/34A23J3/32
CPCA23J3/04A23J3/32A23J3/341
Inventor 冯卫
Owner 百德福生物科技有限公司
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