Preparation method of sea cucumber intestinal egg polypeptide powder and obtained sea cucumber intestinal egg polypeptide powder
A technology of sea cucumber sausage and polypeptide powder, which is applied to the preparation method of peptides, skin care preparations, chemical instruments and methods, etc. It can solve the problems of not being able to obtain the degree of hydrolysis, achieve rich active peptide content, overcome high ash content, and be operable strong effect
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Embodiment 1
[0025] Pre-screen the raw material of defatted sea cucumber intestinal eggs, requiring that the raw materials have no peculiar smell and impurities, etc., crush them, and require a particle size of ≥60 mesh, then put the defatted sea cucumber intestinal eggs into the fermentation tank, and add corresponding The enzyme preparations were continuously stirred in a fermenter at 50°C for 7 hours; wherein, the added enzyme preparations included neutral protease, alkaline protease, and debittering flavor enzyme preparations, and the added amount of added neutral protease was 1% of the defatted sea cucumber intestinal eggs, the added amount of alkaline protease is 2% of the defatted sea cucumber intestinal eggs, and the added amount of the debittering flavor enzyme is 0.5% of the defatted sea cucumber intestinal eggs;
[0026] At the end of the enzymatic hydrolysis, inactivate at 90°C for 25 minutes to completely inactivate the enzyme, then centrifuge the enzymatic hydrolyzate to obtai...
Embodiment 2
[0030] The steps are the same as in Example 1, except that the temperature of the fermenter is 55°C, and the enzymolysis time is 4.5h; the temperature of high-temperature inactivation is 92°C, and the time is 20min; the added amount of neutral protease is 2% of the defatted sea cucumber intestinal eggs, the added amount of alkaline protease is 4% of the defatted sea cucumber intestinal eggs, and the added amount of the debittering flavor enzyme is 1.0% of the defatted sea cucumber intestinal eggs.
Embodiment 3
[0032] The steps are the same as in Example 1, except that the temperature of the fermenter is 60°C, and the enzymolysis time is 2h; the temperature of high-temperature inactivation is 90°C, and the time is 15min; 4% of sea cucumber intestinal eggs, the added amount of alkaline protease is 6% of defatted sea cucumber intestinal eggs, and the added amount of debittering flavor enzyme is 1.5% of defatted sea cucumber intestinal eggs.
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