A kind of extraction method of turtle peptide
An extraction method and turtle meat technology, which are applied in the field of natural peptide extraction, can solve the problems of immature turtle peptide production and extraction methods, complex process methods, and few active substances, and achieve a product with good taste, simple preparation process and good absorption. Effect
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Embodiment 1
[0024] A method for extracting turtle peptide, comprising the following process steps:
[0025] a. After slaughtering the turtle, remove the shell and viscera, grind the turtle meat with a meat grinder, take 100g of the turtle meat, add purified water 7 times the mass of the turtle meat, and cook at 95°C for 7 hours; this process can destroy Cell structure, exposing the protein in the cell, and at the same time denature the protein in the soft-shelled turtle meat, which is conducive to the hydrolysis of protease.
[0026] b. Cool down to 57°C, add lipase accounting for 1% of the mass of soft-shelled turtle meat and glucoamylase accounting for 0.5% of the mass of soft-shelled turtle meat, and react for 1 hour under stirring conditions, wherein the lipase is fermented by Aspergillus niger, and the glucoamylase is obtained from Rhizopus oryzae Obtained by fermentation; this process can degrade fat and polysaccharides in soft-shelled turtle meat, so as to improve the yield and qua...
Embodiment 2
[0032] A method for extracting turtle peptide, comprising the following process steps:
[0033] a. After slaughtering the turtle, remove the shell and viscera, grind the turtle meat with a meat grinder, take 100g of the turtle meat, add purified water that is 8 times the mass of the turtle meat, and cook for 6 hours at 96°C; this process can destroy Cell structure, exposing the protein in the cell, and at the same time denature the protein in the soft-shelled turtle meat, which is conducive to the hydrolysis of protease.
[0034] b. Cool down to 56°C, add lipase accounting for 1.5% of the mass of soft-shelled turtle meat and glucoamylase accounting for 1% of the mass of soft-shelled turtle meat, and react for 1 hour under stirring conditions, wherein the lipase is fermented by Aspergillus niger, and the glucoamylase is obtained from Rhizopus oryzae Obtained by fermentation; this process can degrade fat and polysaccharides in soft-shelled turtle meat, so as to improve the yield...
Embodiment 3
[0040] A method for extracting turtle peptide, comprising the following process steps:
[0041] a. After slaughtering the turtle, remove the shell and viscera, grind the turtle meat with a meat grinder, take 100g of the turtle meat, add purified water that is 8 times the mass of the turtle meat, and cook for 6 hours at 98°C; this process can destroy Cell structure, exposing the protein in the cell, and at the same time denature the protein in the soft-shelled turtle meat, which is conducive to the hydrolysis of protease.
[0042] b. Cool down to 55°C, add lipase accounting for 1.5% of the mass of soft-shelled turtle meat and 2-glucoamylase accounting for 1% of the mass of soft-shelled turtle meat, and react for 0.5 h under stirring conditions, wherein the lipase is fermented by Aspergillus niger and the glucoamylase is obtained from rice Fermented by rhizopus; this process can degrade fat and polysaccharides in soft-shelled turtle meat, so as to improve the yield and quality of ...
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Abstract
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