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Application of clam active polypeptide extracted by ultrasonic waves

An active polypeptide and ultrasonic technology, which is applied in the direction of food ultrasonic treatment, application, and the function of food ingredients, etc., can solve the problems of environmental pollution, difficult processing, waste of resources, etc., achieve strong umami taste, increase utilization value, and improve amino acids. Kind of effect

Inactive Publication Date: 2019-08-30
兰溪市哥特生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of processing shellfish products, a lot of leftovers such as boiled juice, shellfish and other small and difficult-to-process raw materials are produced. If they cannot be well utilized, it will not only cause waste of resources, but also pollute the environment.

Method used

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  • Application of clam active polypeptide extracted by ultrasonic waves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The use of the clam active polypeptide extracted by ultrasonic waves, the application of the clam polypeptide in the preparation of seasoning sauce for enhancing the umami taste of food, and the application of the clam polypeptide in the preparation of mushroom sauce for enhancing the umami taste of food.

[0016] Preparation of clam active polypeptide: Take clams, wash and remove shells, break the tissue, add deionized water, deionized water contains 0.06wt% p-methoxyethylphenol, solid-liquid ratio 1:9, at -20 ℃ and 35 ℃, repeated freezing and thawing 4 times, 2 hours each time, ultrasonic treatment, ultrasonic power 350w, time 4min, adjust pH 7.6, at a temperature of 46 ℃, add trypsin, solid-liquid ratio 1:3 (V / W), Hydrolyze for 3 hours, raise the temperature to 58 ℃, adjust the pH to 6.0, the substrate ratio is 1:2.8 (V / W), add papain, papain contains 0.01wt% D-alloisoleucine and L-alloisoleucine A mixture of acids, the mass ratio of D-alloisoleucine and L-alloisoleu...

Embodiment 2

[0018] Use of the clam active polypeptide extracted by ultrasonic waves. The clam polypeptide is used in the preparation of seasoning sauce for enhancing the umami taste of food. The clam polypeptide is preferably used in the preparation of chili sauce for enhancing the umami taste of food.

[0019] The preferred preparation of clam active polypeptides: take clams, wash and remove their shells, break the tissue, add deionized water, which contains 0.06wt% p-methoxyethylphenol, and the solid-to-liquid ratio is 1:10. 35°C, repeated freezing and thawing 5 times, each time 3h, ultrasonic treatment, ultrasonic power 400w, time 5min, adjust pH 7.8, at 45°C, add trypsin, solid-liquid ratio 1:4 (V / W) , hydrolyzed for 3 hours, heated to 60 ℃, adjusted to pH 5.8, substrate ratio 1:2.6 (V / W), added papain, papain contained 0.02wt% D-alloisoleucine and L-alloisoleucine A mixture of amino acids, the mass ratio of D-alloisoleucine and L-alloisoleucine is 65:0.06, hydrolyzed for 3 hours, the...

Embodiment 3

[0022] The use of the clam active polypeptide extracted by ultrasonic waves, the application of the clam polypeptide in the preparation of seasoning sauce for enhancing the umami taste of food, and the application of the clam polypeptide in the preparation of chili sauce for enhancing the umami taste of food.

[0023] Preparation of clam active polypeptide: take clams, wash and remove shells, break the tissue, add deionized water, deionized water contains 0.05wt% p-methoxyethylphenol, solid-liquid ratio 1:9, at -20 ℃ and 35 ℃, repeated freezing and thawing 4 times, 2 hours each time, ultrasonic treatment, ultrasonic power 500w, time 4min, adjust pH 7.8, at a temperature of 45 ℃, add trypsin, solid-liquid ratio 1:3 (V / W), Hydrolyze for 5 hours, heat up to 58°C, adjust pH to 5.8, substrate ratio 1:2.7 (V / W), add papain, papain contains 0.02wt% D-alloisoleucine and L-alloisoleucine A mixture of acids, the mass ratio of D-alloisoleucine and L-alloisoleucine is 64:0.07, hydrolyzed ...

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Abstract

The invention discloses application of clam active polypeptide extracted by ultrasonic waves, particularly discloses application of clam polypeptide in preparation of flavoring sauce for enhancing umami of food and further discloses application of clam polypeptide in preparation of shiitake mushroom sauce, chili sauce, tomato sauce and salad dressing for enhancing umami of food. The extracted clampolypeptide has no fishy smell or bitterness and can effectively enhance umami and nutrient values of flavoring sauce and enhance capability of the flavoring sauce for reducing blood fat and scavenging free radicals, the clam umami of the clam polypeptide is used to improve the umami of the flavoring sauce and enrich the nutrient values and absorption effects of the flavoring sauce, meanwhile, the utilization values of smaller individual clams or clam leftovers can be increased, resource waste and environmental pollution can be avoided, and the utilization value of clams can be increased by extracting polypeptide from the clams.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to the use of clam active polypeptides extracted by ultrasonic waves. Background technique [0002] my country's coastal shellfish resources are abundant and there are many types. The shellfish aquaculture industry has developed since the 1980s and reached a peak in the 1990s. The main species are scallops, oysters, mussels, clams and so on. Shellfish are mainly processed by freezing or drying, and the proportion of processed seafood and shellfish in exported processed seafood products is increasing year by year. In the process of processing shellfish products, a lot of leftovers such as boiled juice, shellfish and other small and difficult-to-process raw materials are produced. If they cannot be well utilized, it will not only cause waste of resources, but also pollute the environment. Contents of the invention [0003] The purpose of the present invention is to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/04A23J3/34A23L27/20A23L27/23A23L27/60
CPCA23J1/04A23J3/341A23L27/20A23L27/235A23L27/60A23V2002/00A23V2200/16A23V2200/30A23V2200/3262A23V2250/2042A23V2250/55A23V2300/48
Inventor 李健
Owner 兰溪市哥特生物技术有限公司
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