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Processing method for low molecular weight polypeptide wine of different sea cucumber tissues

A processing method and low-molecular-weight technology, which is applied in the preparation method of peptides, the preparation of alcoholic beverages, chemical instruments and methods, etc., to achieve the effect of low protein content, good solubility and stability, and green processing

Inactive Publication Date: 2017-03-15
山东省海洋资源与环境研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a method for making low-molecular-weight polypeptide wines from different tissues of sea cucumbers in view of the deficiencies in the active ingredients of existing sea cucumber wines and the problems in processing methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) After the viscera of the fresh sea cucumber body wall is removed and cleaned, pure water is added at a ratio of material to water of 1:3 for beating, homogenization, pH is not adjusted, papain is added at a ratio of 4%, and after enzymatic hydrolysis at 70°C for 7 hours, 100°C Inactivate the enzyme for 5 minutes. After continuous centrifugation, the enzymatic hydrolysate is classified by ultrafiltration membrane, the small molecule peptide filtrate is desalted by nanofiltration, and concentrated to obtain a small peptide concentrate with a concentration of 0.5 g / mL and less than 1KDa.

[0032] 2) Add 35% of the small peptide concentrate of sea cucumber body wall less than 1KDa into the liquor base, inject it into a storage tank, store it in airtight, natural aging, centrifugal filling to obtain a liquor-type sea cucumber wine with a small peptide content of less than 1KDa About 17%.

Embodiment 2

[0034] 1) After the viscera of the fresh sea cucumber body wall is removed and cleaned, pure water is added at a ratio of material to water of 1:4 for beating and homogenization without pH adjustment. Papain is added at a ratio of 5%. After enzymatic hydrolysis at 65°C for 5 hours, 100°C Inactivate the enzyme for 5 minutes. After continuous centrifugation, the enzymatic hydrolysate is graded by ultrafiltration membrane, and the small molecule peptide filtrate is desalinated by nanofiltration, concentrated and then subjected to vacuum freeze drying or spray drying to prepare sea cucumber body wall polypeptide powders of different molecular weights.

[0035] 2) Add 30% of the peptide powder in the sea cucumber body wall 1-5KDa to the yellow wine base, inject it into a storage tank, store it in a sealed, natural aging, centrifugal filling to obtain the yellow wine type sea cucumber wine, of which the peptides in 1-5KDa The content is about 30%.

[0036] 3) Add 30% of the small peptid...

Embodiment 3

[0038] 1) After washing the sea cucumber intestines, add pure water with a ratio of material to water of 1:2 for beating and homogenization, without adjusting the pH, adding papain at a ratio of 30,000 U / g, and enzymatically hydrolyzing at 50°C for 3 hours. Inactivate enzyme at ℃ for 5min. After continuous centrifugation, the enzymatic hydrolysate is graded by ultrafiltration membrane, the small molecule peptide filtrate is desalted by nanofiltration, and concentrated to obtain a small peptide concentrate with a concentration of 0.4 g / mL and less than 1KDa.

[0039] 2) Add 40% of the small peptide concentrate of sea cucumber intestines less than 1KDa into the liquor base, inject it into a storage tank, store it in airtight, natural aging, and centrifugal filling to obtain a liquor-type sea cucumber wine. The content of small peptides less than 1KDa is about Is 16%.

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Abstract

The invention discloses a processing method for a low molecular weight polypeptide wine of different sea cucumber tissues. The method is characterized by including the steps of: A. raw material treatment, B. biological enzymolysis, C. centrifugal separation, D. ultrafiltration concentration in stages, E. nanofiltration desalination concentration, F. drying, G. preparation of a extract liquid of other auxiliary materials, H. blending: adopting a wine base as the base solution, adding a polypeptide concentrated solution or polypeptide powder, and the extract liquid of other auxiliary materials according to certain proportion, and stirring the substances evenly; I. aging, and J. filtering and filling. The method provided by the invention utilizes the sea cucumber body wall and the sea cucumber processing byproducts sea cucumber intestine and sea cucumber gonad to prepare low molecular weight polypeptide respectively for blending with the wine base. On the one hand, the comprehensive utilization and high-value of sea cucumber single items are increased, and on the other hand, the effective components in sea cucumber wine are enhanced, thereby enhancing the efficacy of the sea cucumber wine.

Description

Technical field [0001] The invention belongs to a deep processing method of fresh sea cucumbers, and specifically relates to a processing method of low molecular weight polypeptide wine from different tissues of sea cucumbers. Background technique [0002] Sea cucumber is a precious nourishing product, not only high in protein, no cholesterol and low fat, but also rich in trace elements and active ingredients such as acid mucopolysaccharides and saponins. Modern studies have shown that sea cucumber intestines and sea cucumber gonads also contain a lot of nutrients and trace elements, and their protein content is high, which is a high-quality source of peptides. Compared with proteins, peptides have good solubility, easy absorption, no antigenicity and high safety. Sea cucumber active peptides have the effects of anti-tumor, anti-fatigue, anti-oxidation, regulating blood lipids and blood sugar, and enhancing human immunity. Hydrolysis of sea cucumber collagen into sea cucumber p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04C12P21/06C07K1/14C07K1/34
CPCC12G3/04C07K1/14C07K1/34C12P21/06
Inventor 张健井月欣赵云苹刘京熙王共明
Owner 山东省海洋资源与环境研究院
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