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Preparation method of flavored tuna nutritional biological products

A technology for biological products and tuna, applied in microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problems of waste of resources, perishable deterioration, etc., to achieve convenient operation and increase product safety. , the effect of improving product yield

Inactive Publication Date: 2019-11-05
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The by-products are rich in protein and are easily spoiled. If they are not used effectively, resources will be greatly wasted

Method used

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  • Preparation method of flavored tuna nutritional biological products
  • Preparation method of flavored tuna nutritional biological products
  • Preparation method of flavored tuna nutritional biological products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing flavored tuna nutritional biological products, comprising: providing a slurry containing water and tuna by-products; providing MRS broth medium, the above-mentioned medium is used for cultivating probiotics; providing expansion treatment, the above-mentioned expansion treatment is used for The protein conjugate is subjected to pore expansion treatment; bacterial enzyme combined treatment is provided, and the bacterial enzyme combined treatment is used to convert soluble protein; and the soluble protein is recovered; the conversion rate of the above soluble protein is at least 40%. This method uses probiotics and protease to extract protein from tuna by-products through biotransformation treatment, which can obtain more nutritious and easier to absorb small peptide molecules and active factors, and improve the flavor of tuna nutritional products. It has improved the added value of tuna by-products and opened the way for biotransformation technology ...

Embodiment 2

[0036] A method for preparing flavored tuna nutritional biological products, the specific steps are as follows:

[0037] (1) Wash the by-products of tuna, crush and homogenate it, then place it in a high-pressure steam sterilizer at 120°C for 30 minutes, then store it in a -20°C refrigerator for later use, and thaw it under running water for 30 minutes before use;

[0038] (2) Inoculate the activated Streptococcus thermophilus on the MRS broth medium, culture it for 24 hours at a temperature of 37°C and a shaking table with a rotation speed of 120r / min to obtain a probiotic bacterial liquid for use. The concentration of bacteria in the medium is at least 1×10 14 cfu / L;

[0039] (3) Mix the homogenate of tuna by-products with 5 times the amount of expansion solution, and heat it in a water bath at 60°C for 45 minutes to obtain the expansion slurry. The above expansion solution includes sodium bicarbonate, 2.5% sodium bicarbonate and 2.5 % of sodium carbonate, 0.07% of 4,4'-di...

Embodiment 3

[0043] The only difference between this example and Example 2 is that in step (4) when protease is added, 0.07% thiodipropionic acid and 0.03% 3,5-dinitrate are added to the system by weight In the process of loosening protein conjugates, proteases expose some hydrophobic residues, resulting in increased bitterness of the product, which in turn negatively affects the taste and eating experience of the product. After the above two are added to the system, use Acidic groups and hydrophobic residues combine in the form of non-covalent bonds, and form folding groups in the system, so that hydrophobic residues can be enriched and buried inside the group, thereby reducing the contact between hydrophobic residues and taste buds, reducing On the other hand, this folded group can prevent moisture from diffusing inward under external storage conditions, thereby reducing the hygroscopicity of the product, preventing the loss of nutrition and flavor, and extending the shelf life of the pro...

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Abstract

The invention provides a preparation method of flavored tuna nutritional biological products, and belongs to the field of biotechnology, wherein the preparation method includes the steps: providing slurry containing water and tuna by-products; providing an MRS broth culture medium which is used for culturing probiotics; providing expansion treatment, wherein expansion treatment is used for pore expansion treatment of protein conjugates; providing bacteria-enzyme combination treatment, wherein the bacteria-enzyme combined treatment is used for transforming a soluble protein; and recovering thesoluble protein, wherein the conversion rate of the soluble protein is at least 40%. The preparation method provided by the invention adopts bacteria-enzyme combined treatment, improves the conversionrate and the dissolution rate of the soluble protein, inhibits the activity of amino acid decarboxylase, effectively slows down the increase amplitude of bioamine, reduces the accumulation amount ofthe bioamine in the system, increases the safety of the product, reduces the bitterness intensity and moisture absorption performance of the product, improves the flavor of the nutritional product, ensures that nutrition is not easy to lose and prolongs the shelf life of the biological product.

Description

technical field [0001] The invention belongs to the field of biological technology, and in particular relates to a preparation method of flavored tuna nutritional biological products. Background technique [0002] Tuna is a deep-sea fish with high nutritional value and edible value. The meat is tender and delicious, with a high protein content, a biological value as high as 90, and an excellent amino acid ratio; it is rich in highly unsaturated fatty acids such as DHA and EPA, which can promote brain health. It can effectively prevent cardiovascular and cerebrovascular diseases; at the same time, it is rich in methionine, taurine, minerals and vitamins. It is a green, pollution-free and healthy food recommended by the International Nutrition Association. However, a large number of by-products will be produced during the processing of tuna. The by-products of tuna are as nutritious as tuna. At present, there is no effective high-value development and utilization technology. ...

Claims

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Application Information

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IPC IPC(8): A23L17/00A23L33/00A23L5/20C12N1/20C12R1/46
CPCA23L17/65A23L17/00A23L33/00A23L5/27A23L5/276C12N1/20A23V2002/00A23V2400/249A23V2200/30A23V2250/642
Inventor 闻正顺
Owner ZHEJIANG OCEAN UNIV
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