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A kind of preparation method of ultra-low fat active squid-soybean mixed peptide oral liquid

An ultra-low-fat, squid technology, applied in the function of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem of ineffective removal of squid and soybean cholesterol and fishy, ​​bitter taste, inability to effectively remove ingredients, rough And other issues

Active Publication Date: 2021-07-30
浙江海润达科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method is still relatively rough and cannot effectively remove various unfavorable components.
[0005] At present, although there are many ways to obtain active peptides from squid and soybeans, there are many shortcomings, such as the inability to effectively remove cholesterol, fishy, ​​and bitter taste from squid and soybeans.

Method used

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  • A kind of preparation method of ultra-low fat active squid-soybean mixed peptide oral liquid
  • A kind of preparation method of ultra-low fat active squid-soybean mixed peptide oral liquid
  • A kind of preparation method of ultra-low fat active squid-soybean mixed peptide oral liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] The preparation method of the ultra-low-fat active squid-soybean mixed peptide oral liquid of this embodiment is operated in the following manner.

[0080] Preparation of squid prolamin solution:

[0081] Squid pretreatment: Remove ink sacs, eyeballs, liver, gonads (ovary glands, testis, ovaries, etc.), spines and white mucous membranes similar to plastic sheets in the belly of fresh Peruvian squid to obtain squid plates. Then the squid plate is crushed, beaten into blocks, washed 4 times with deionized water, and beaten into pulpy squid surimi.

[0082] Supercritical CO 2 Extraction: put squid surimi into a supercritical extraction kettle for the first supercritical CO 2Extraction, the extractant is CO 2 , the extraction conditions are: pressure 30MPa, temperature 35°C, time 1h, CO 2 The flow rate is 40L / h, and the squid liver oil is discarded to obtain the first defatted squid surimi; the first defatted squid surimi is continuously passed into the supercritical ex...

Embodiment 2

[0094] Except the following operating parameters, other operating parameters are the same as in Example 1.

[0095] During squid pretreatment, fresh live Peruvian squid was replaced with Argentine squid frozen at -18°C for no more than 15 days.

[0096] When ethanol was used to extract the super-defatted squid protein mixture, the weight ratio of the super-defatted squid protein mixture to ethanol was changed to 1:12.

[0097] When ethanol is used for ethanol extraction of the super-defatted soybean protein mixture, the weight ratio of the super-defatted soybean protein mixture to ethanol is 1:12, and the temperature is changed to 60°C.

[0098] During the enzymatic hydrolysis of squid prolamin liquid and soybean prolamin liquid, the weight ratio of squid prolamin liquid and soybean prolamin liquid was changed to 1:1.5; Change the weight ratio of the total amount, ProperaseE alkaline protease, and flavor protease to 100:1:1; change the temperature of the pressurization operat...

Embodiment 3

[0100] Except the following operating parameters, other operating parameters are the same as in Example 1.

[0101] In the first supercritical CO on squid surimi 2 When extracting, the extraction time was changed to 0.5h.

[0102] After the first defatted squid surimi was subjected to the second supercritical CO 2 During extraction, the temperature was changed to 40°C and the time was changed to 0.5h.

[0103] When performing supercritical water fluid extraction on the second defatted squid surimi, the extraction time was changed to 4h.

[0104] When the ethanol extraction is carried out on the super-defatted squid protein mixture, the temperature is changed to 60° C., and the weight ratio of the super-defatted squid protein mixture to ethanol is changed to 1:10.

[0105] In the first supercritical CO 2 During extraction, the pressure was changed to 20MPa, the temperature was changed to 35°C, and the time was changed to 2h.

[0106] In the second supercritical CO 2 Durin...

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Abstract

The invention belongs to the field of bioactive substance extraction, and provides a method for preparing an ultra-low-fat active squid-soybean mixed peptide oral liquid, which includes subjecting squid board to supercritical CO 2 Extraction, subcritical water extraction and ethanol extraction to obtain the operation of squid prolamin liquid, the soybean is subjected to supercritical CO 2 The operation of extracting, subcritical water extraction and ethanol extraction to obtain soybean prolamin liquid; and the operation of enzymolyzing the squid prolamin liquid and soybean prolamin liquid. The method provided by the invention can efficiently remove lipids and fishy substances in squid and soybeans, and solve the problem of inconvenient intake caused by the fishy and bitter taste of squid and soybeans. Functional peptides are obtained from soybeans, which have good health effects and are easy to be digested and absorbed by the human body, and are especially suitable for patients with cardiovascular diseases.

Description

technical field [0001] The invention belongs to the field of nutrient supplements, in particular to a method for preparing an ultra-low-fat active squid-soybean mixed peptide oral liquid. Background technique [0002] With the development of my country's pelagic squid fishing industry, squid has become one of the main raw materials for aquatic product processing in my country. According to reports, the annual processing capacity of squid in my country is about 300,000-400,000 tons. Squid is rich in calcium, phosphorus, and iron, which is good for bone development and hematopoiesis, and can effectively treat anemia; squid also contains a large amount of taurine, which can inhibit the cholesterol content in the blood, relieve fatigue, restore vision, and improve liver function; Containing peptides and selenium, it has anti-virus and anti-ray effects; squid also has the functions of nourishing yin and stomach, nourishing deficiency and moisturizing skin. [0003] The high nut...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/50A23L11/30A23L33/18
CPCA23V2002/00A23L11/33A23L17/50A23L17/65A23L33/18A23V2200/30A23V2200/326A23V2200/32A23V2250/21A23V2250/204A23V2250/55
Inventor 蔡璐郭健宋文东
Owner 浙江海润达科技有限公司