Preparation method of oyster collagen peptide

A technology of collagen peptides and oysters, applied in peptide preparation methods, chemical instruments and methods, animal/human proteins, etc., can solve problems such as poor palatability, bitter and fishy taste of collagen peptides, and unacceptable to consumers , to achieve good palatability and improve the extraction rate

Pending Publication Date: 2022-07-08
福建大众健康生物科技有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At this stage, collagen peptides produced by traditional techniques have a heavy b

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] This embodiment discloses the first embodiment of the present invention, and the technical solution adopted is that it includes the following steps:

[0018] Step 1, after soaking, cleaning and draining the oyster meat, beating and colloid milling to obtain material A;

[0019] Step 2, subjecting the material A obtained in the step 1 to a high-voltage pulsed electric field treatment to obtain a high-voltage pulsed electric field liquid;

[0020] Step 3, sterilizing the high-voltage pulsed electric field liquid obtained in the step 2 to obtain a sterilizing liquid;

[0021] Step 4, fermenting the sterilizing liquid obtained in the step 3 to obtain a fermentation liquid;

[0022] In step 5, the fermentation broth obtained in the step 4 is subjected to ultrafiltration, concentration and spray drying to obtain the fermented oyster collagen peptide.

[0023] As a preferred technical solution of the present invention, in the step 1, 0.8mol / L dilute hydrochloric acid solutio...

Embodiment approach

[0032] This embodiment discloses the second embodiment of the present invention, and the technical solution adopted is that it includes the following steps:

[0033] Step 1, after soaking, cleaning and draining the oyster meat, beating and colloid milling to obtain material A;

[0034] Step 2, subjecting the material A obtained in the step 1 to a high-voltage pulsed electric field treatment to obtain a high-voltage pulsed electric field liquid;

[0035] Step 3, sterilizing the high-voltage pulsed electric field liquid obtained in the step 2 to obtain a sterilizing liquid;

[0036] Step 4, fermenting the sterilizing liquid obtained in the step 3 to obtain a fermentation liquid;

[0037] In step 5, the fermentation broth obtained in the step 4 is subjected to ultrafiltration, concentration and spray drying to obtain the fermented oyster collagen peptide.

[0038] As a preferred technical solution of the present invention, in the step 1, first use 1.2mol / L dilute hydrochloric a...

Embodiment 3

[0047] This embodiment discloses the third embodiment of the present invention, and the technical solution adopted is that it includes the following steps:

[0048] Step 1, after soaking, cleaning and draining the oyster meat, beating and colloid milling to obtain material A;

[0049] Step 2, subjecting the material A obtained in the step 1 to a high-voltage pulsed electric field treatment to obtain a high-voltage pulsed electric field liquid;

[0050] Step 3, sterilizing the high-voltage pulsed electric field liquid obtained in the step 2 to obtain a sterilizing liquid;

[0051] Step 4, fermenting the sterilizing liquid obtained in the step 3 to obtain a fermentation liquid;

[0052] In step 5, the fermentation broth obtained in the step 4 is subjected to ultrafiltration, concentration and spray drying to obtain the fermented oyster collagen peptide.

[0053] As a preferred technical solution of the present invention, in the step 1, use 1.0mol / L dilute hydrochloric acid sol...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of oyster collagen peptide, relates to the field of collagen peptide preparation, and aims to solve the problems of heavier bitter taste and fishy smell and poor palatability in the prior art, and the adopted technical scheme is that the preparation method comprises the following steps: soaking, cleaning and draining oyster meat, pulping, and carrying out colloid mill treatment; performing high-voltage pulse electric field treatment on the material A to obtain high-voltage pulse electric field liquid; performing sterilization treatment on the high-voltage pulse electric field liquid to obtain a sterilized liquid; fermenting the sterilized liquid to obtain fermentation liquid; and performing ultrafiltration, concentration and spray drying on the fermentation liquor obtained in the step 4 to obtain the fermented oyster collagen peptide. The oyster collagen peptide is prepared by combining diluted hydrochloric acid solution soaking, high-voltage pulse electric field sterilization and fermentation, the fishy smell and bitter taste of the oyster collagen peptide are removed, the peptide product without bitter taste and with fermentation flavor is prepared by rearranging and transferring amino acid, and the palatability is very good.

Description

technical field [0001] The invention relates to the field of preparation of collagen peptides, in particular to a preparation method of fermented oyster collagen peptides. Background technique [0002] Collagen is a polymer functional protein, widely distributed in human connective tissue, skin, bones, etc., accounting for 25-28% of the total human body protein. Collagen peptide is a collagen precursor material obtained by protease degradation of collagen or gelatin. Its molecular weight is much smaller than that of collagen, and it is easier to be digested and absorbed by the human body. Because of its good absorption and solubility, it has a wide range of applications in biomedicine, beauty, and functional food. At this stage, the collagen peptides produced by the traditional process have a heavy bitterness and fishy smell, and have poor palatability, which is difficult for consumers to accept. SUMMARY OF THE INVENTION [0003] In view of the problems existing in the p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C07K14/78C12P21/02C07K1/34C07K1/14
CPCC07K14/78C12P21/02
Inventor 江铭福江新辉江敏
Owner 福建大众健康生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap