Oyster peptide capable of improving sexual function and preparation method thereof
A technology of oyster peptide and oyster, applied in the field of oyster peptide and its preparation, can solve the problems of narrowing the application range of oyster, affecting the development of deep processing of oyster, unavoidable loss, etc. Effect
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Embodiment 1
[0068] The oyster peptide of this embodiment is prepared according to the following method:
[0069] 1. Take one kilogram of shelled oyster meat, thaw it and grind it with a meat grinder, add 5L of distilled water to make a mixture; put the mixture into a 20°C water bath and stir, then add 5mL of concentrated hydrochloric acid and continue to stir for 60min, then use a desktop centrifuge. The machine was centrifuged at 3500rpm for 10min to collect the precipitate;
[0070] 2. Add 1L of distilled water to the precipitation and stir to form a slurry, then add 0.8g of solid sodium hydroxide to the slurry, be warming up to 90°C while stirring, and maintain for 60min to obtain a denatured oyster protein solution;
[0071] 3. Cool the denatured oyster protein solution to 50°C through a heat exchanger, add 1.0 g of neutral protease and 0.2 g of papain, and use UHT to inactivate the enzyme after enzymatic hydrolysis for 4 hours to obtain an enzymatic hydrolysis solution;
[0072]4. C...
Embodiment 2
[0091] The oyster peptide of this embodiment is prepared according to the following method:
[0092] 1. Take five kilograms of shelled oyster meat, thaw it and grind it with a meat grinder, add 25L of distilled water to make a mixture; put the mixture into a 20°C water bath and stir, then add 25mL of concentrated hydrochloric acid and continue to stir for 60min, then use a desktop centrifuge. The machine was centrifuged at 3500rpm for 10min to collect the precipitate;
[0093] 2. Add 5L of distilled water to the precipitation and stir into slurry, then add sodium hydroxide solid 5g to the slurry, be warming up to 90°C while stirring, and maintain 60min to obtain a denatured oyster protein solution;
[0094] 3. Cool the denatured oyster protein solution to 50°C through a heat exchanger, add 5 g of neutral protease and 1 g of papain, and use UHT to inactivate the enzyme after enzymatic hydrolysis for 5 hours to obtain an enzymatic hydrolysis solution;
[0095] 4. Centrifuge the...
Embodiment 3
[0106] 1. Take 10kg of shelled oyster meat, thaw it and grind it with a meat grinder, add 50L of distilled water to make a mixture; put the mixture into a 25°C water bath and stir, then add 50mL of concentrated hydrochloric acid and continue to stir for 60min, using a desktop centrifuge Centrifuge at 3500rpm for 10min to collect the precipitate;
[0107] 2. Add 10L of distilled water to the precipitation and stir into slurry, then add sodium hydroxide solid 10g to the slurry, be warming up to 90°C while stirring, and maintain 90min to obtain a denatured oyster protein solution;
[0108] 3. Cool the denatured oyster protein solution to 50°C through a heat exchanger, add 12 g of neutral protease, 2 g of papain, and use UHT to inactivate the enzyme after enzymatic hydrolysis for 5 hours to obtain an enzymatic hydrolysis solution;
[0109] 4. Centrifuge the enzymatic hydrolyzate at 3500rpm for 10min with a desktop centrifuge, collect the centrifugal supernatant, filter the centrif...
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Abstract
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