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Jellyfish active peptide yoghourt and preparation method thereof

A technology of active peptides and jellyfish, which is applied in food preparation, milk preparations, dairy products, etc., can solve the problem of no jellyfish preparation, and achieve the effects of good taste, convenient drinking, and lowering blood pressure and cholesterol.

Inactive Publication Date: 2011-10-26
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] So far, there have been no reports of preparing jellyfish into polypeptide liquid and yogurt into liquid drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select 50kg of high-quality jellyfish, soak it in water for desalination, clean it, put it into a tissue grinder and grind it, then add 100kg of water to dilute, adjust the pH value to 8.0, control the temperature to 55°C, add 4.5×10 7 Alkaline protease with one enzyme activity unit (u) was incubated for 5 hours to obtain a jellyfish enzymatic solution; the jellyfish enzymatic solution was heated to 100°C and kept for 15 minutes to inactivate the enzyme; Send it into a horizontal centrifuge, control the speed at 4000r / min, centrifuge for 15 minutes, remove macromolecular protein and insoluble impurities, take its supernatant, and then filter it through an ultrafiltration membrane filtration device to obtain a molecular weight of 1000 Daltons. - 145kg of jellyfish polypeptide liquid between 3000 Daltons; the jellyfish polypeptide liquid was sterilized for 15 minutes at a temperature of 121°C; 580 kg of yoghurt prepared by a conventional method was uniformly mixed with the...

Embodiment 2

[0022] Select 80kg of high-quality jellyfish, soak it in water for desalination, clean it, put it into a tissue grinder and grind it, then add 240kg of water to dilute, adjust the pH value to 8.5, control the temperature at 60°C, add 8×10 7 Alkaline protease with one enzyme activity unit (u) was incubated for 2 hours to obtain the jellyfish enzymatic solution; the jellyfish enzymatic solution was heated to 90°C and kept for 20 minutes to inactivate the enzyme; Send it into a tubular centrifuge, control the speed at 2000r / min, and centrifuge for 20 minutes to remove macromolecular proteins and insoluble impurities. 300kg of jellyfish polypeptide liquid between Dalton and 3000 Daltons; the jellyfish polypeptide liquid was sterilized for 20 minutes at a temperature of 115°C; 1700 kg of yoghurt prepared by conventional methods was selected to be evenly mixed with the sterilized jellyfish polypeptide liquid, And carry out aseptic canning separately, each can 125ml, serve as jellyfi...

Embodiment 3

[0024] Select 45kg of high-quality jellyfish, soak it in water for desalination, clean it, send it to a tissue masher and mash it, then add 155kg of water to dilute, adjust the pH value to 8.2, control the temperature at 58°C, and add 5×10 7 Alkaline protease with one enzyme activity unit (u) was incubated for 3 hours to obtain jellyfish enzymatic solution; the jellyfish enzymatic solution was heated to 95°C and kept for 17 minutes to inactivate the enzyme; then the enzymatic hydrolyzate was sent to Put it into a horizontal centrifuge, control the speed at 4000r / min, centrifuge for 20min, remove macromolecular protein and insoluble impurities, take its supernatant, and then filter it through an ultrafiltration membrane filtration device to obtain a molecular weight of 1000 Daltons. 180kg of jellyfish polypeptide solution between 3000 Daltons; the jellyfish polypeptide solution was sterilized for 18 minutes at a temperature of 120°C; 1620kg of yogurt prepared by conventional met...

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PUM

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Abstract

The invention relates to a jellyfish bioactive peptide acidophilus milk and a preparation method thereof, which takes high quality jellyfish as raw material and water with the weight of 2 times to 4 times of the weight of the jellyfish is added to the jellyfish which is firstly desalted and mashed to adjust pH value, and then at the temperature of 55 to 60 DEG C, alkali protease is added based onthe standard that 800 to 1200 enzyme-activity units (u) are added for each gram of jellyfish before dilution to keep warm for 2 hours to 5 hours for zymohydrolysis, and jellyfish polypeptide liquid with the molecular weight between 1000 daltons to 3000 daltons is prepared after inactivation of enzyme, centrifugal separation and ultrafiltration; and the jellyfish polypeptide liquid, after going through sterilization, is fixed with acidophilus milk prepared in an ordinary method and stirred evenly and aseptic canning is carried out, and then finished products are prepared. The percentage by weight of the jellyfish polypeptide liquid is 5 percent to 20 percent and the percentage by weight of the acidophilus milk is 80 percent to 95 percent. The jellyfish bioactive peptide acidophilus milk isrich in nutrition, easy to absorb, convenient for drinking and good in taste, and has the effects of clearing away heat and toxic material, eliminating sputum and exhausting qi, moistening intestine and eliminating accumulation, realizing angiectasis, reducing blood pressure, and so on. The preparation technology of the invention is reasonable in technology, simple and convenient in preparation and strong in operability, thus being easy in realizing commercial process.

Description

technical field [0001] The invention relates to a fermented milk preparation containing additives, in particular to a jellyfish active peptide yogurt which combines jellyfish peptide liquid with yogurt and a preparation method thereof. Background technique [0002] Jellyfish is extremely nutritious, and its nutrient composition is unique in that its fat content is extremely low, and its protein and inorganic salts are rich in content. According to the measurement: every 100 grams of jellyfish contains about 65 grams of water, 6-12 grams of protein, 0.1-0.5 grams of fat, about 4 grams of carbohydrates, 66 kcal of calories, 182 mg of calcium, 132 micrograms of iodine and various vitamins, especially containing Iodine, which is lacking in people's diet, is a high-protein, low-fat, low-calorie nutritious food. Jellyfish is not only a delicacy for banquets, but also famous for its good medicine for curing diseases. According to "Compendium of Materia Medica", jellyfish has the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13A23L1/29A23L1/333A23L1/305A23L33/18
Inventor 张绵松刘昌衡唐聚德袁文鹏夏雪奎王小军孟秀梅胡炜孙永军
Owner SHANDONG HOMEY AQUATIC DEV
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