Process for improving nutritional value of puffer fish skin

A technology of puffer fish skin and nutritional value, applied in the field of puffer fish skin polypeptide biological products, to achieve the effect of improving extraction rate and in vitro antioxidant capacity, improving in vitro antioxidant capacity, and strong antioxidant capacity

Inactive Publication Date: 2019-11-26
青岛浩大生物科技工程有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summary, there are relatively few studies on puffer fish skin polypeptides, especially for improving the puffer fish skin polypeptide · OH free radical scavenging ability is a key technical drawback in this field

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A process for improving the nutritional value of puffer fish skin, the specific process steps comprising:

[0034] (1) Cleaning: Wash the processed fresh puffer fish skin with tap water, then wash it with natural mineral water or purified water and drain it for later use;

[0035] (2) Homogenization: Put the puffer fish skin obtained in step (1) into a high-speed homogenizer, add natural mineral water or purified water, and perform high-speed homogenization until all can pass through a 2mm aperture circular sieve;

[0036] (3) Sterilization: Sterilize the homogenized puffer fish skin through a high-pressure steamer, and cool it for later use;

[0037] (4) Compound enzymolysis: add a compound enzyme preparation with a mass ratio of 2% to the sterilized slurry, and stir the enzymolysis at 40-60°C for 30 minutes; the compound protease is the product of trypsin, pepsin and papain Combination, its mass ratio is 2:2:1;

[0038] (5) Aerobic fermentation: Add a compound microbi...

Embodiment 2

[0047] A process for improving the nutritional value of puffer fish skin, the specific process steps comprising:

[0048] (1) Cleaning: Wash the processed fresh puffer fish skin with tap water, then wash it with natural mineral water or purified water and drain it for later use;

[0049] (2) Homogenization: Put the puffer fish skin obtained in step (1) into a high-speed homogenizer, add natural mineral water or purified water, and perform high-speed homogenization until all can pass through a 2mm aperture circular sieve; add puffer fish skin with a mass ratio of 5 % of the oligosaccharides, the molecular weight of the oligosaccharides is 3000D;

[0050] (3) Sterilization: Sterilize the homogenized puffer fish skin through a high-pressure steamer, and cool it for later use;

[0051] (4) Compound enzymolysis: add a compound enzyme preparation with a mass ratio of 2% to the sterilized slurry, and stir the enzymolysis at 40-60°C for 30 minutes; the compound protease is the produc...

Embodiment 3

[0061] A process for improving the nutritional value of puffer fish skin, the specific process steps comprising:

[0062] (1) Cleaning: Wash the processed fresh puffer fish skin with tap water, then wash it with natural mineral water or purified water and drain it for later use;

[0063] (2) Homogenization: Put the puffer fish skin obtained in step (1) into a high-speed homogenizer, add natural mineral water or purified water, and perform high-speed homogenization until all can pass through a 2mm aperture circular sieve; add puffer fish skin with a mass ratio of 5 % of the oligosaccharides, the molecular weight of the oligosaccharides is 6000Da.

[0064] (3) Sterilization: Sterilize the homogenized puffer fish skin through a high-pressure steamer, and cool it for later use;

[0065] (4) Compound enzymolysis: add a compound enzyme preparation with a mass ratio of 2% to the sterilized slurry, and stir the enzymolysis at 40-60°C for 30 minutes; the compound protease is the produ...

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PUM

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Abstract

The invention discloses a process for improving a nutritional value of puffer fish skin, and belongs to the technical field of marine biology. The process includes the following steps that the pufferfish skin is taken as raw materials, a modern biological separation technology, a biological enzymolysis technology and a mixed bacteria microbial fermentation technology are integrated to prepare anddevelop puffer fish skin polypeptide biological products with high in-vitro antioxidant capacities, mixed bacteria aerobic fermentation strains mainly include candida utilis, bacillus subtilis, and bacillus coagulans. According to the process, obtained puffer fish skin polypeptides have the strong antioxidant capacity, an extracting solution is subjected to concentration, absorption and drying, alcohol-precipitation or resin purification and other treatments according to application ways, so as to meet efficient utilization in health care, food, medicine and other fields; and the process technology is simple and efficient, obtained products have the strong antioxidant capacity and the free radical scavenging capacity, product stability is strong, the production cost is low, and industrialproduction and large-scale promotion are easily conducted.

Description

technical field [0001] The invention relates to a process for improving the nutritional value of puffer fish skin, in particular to a puffer fish skin polypeptide biological product with high antioxidant capacity and nutritional and health care effects prepared by using puffer fish skin as a raw material through collaborative fermentation of microorganisms, belonging to the technical field of marine biology . Background technique [0002] Puffer fish (Fugu rubripes) contains highly toxic substance tetrodotoxin, which has high economic value and medical value. People's research on puffer fish toxin is more in-depth and meticulous, but it ignores the value of other aspects of puffer fish. With the development of non-toxic puffer fish breeding and processing detoxification technology, the output of non-toxic puffer fish in my country has increased year by year, with an annual export rate of more than 90%, and it has become the main source of foreign puffer fish supply. The ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L33/18C12P21/06C12P21/00C12R1/72C12R1/125C12R1/07C12R1/245
CPCA23L17/00A23L33/18C12P21/00C12P21/06
Inventor 梁志勇王群
Owner 青岛浩大生物科技工程有限责任公司
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