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Preparation method of snakehead bone peptide oral preparation

The technology of oral bone peptide and black fish bone is applied in the preparation field of black fish bone peptide, which can solve the problems of low utilization rate of residual value of fish bone, and achieve the effects of shortening processing time, being easy to absorb, and promoting the formation of new bone.

Pending Publication Date: 2020-04-10
肽晟堂生物科技(常州)有限公司
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0003] In order to overcome the deficiency of low utilization rate of existing fish bone residual value, the present invention provides a preparation method of oral preparation of black fish bone peptide, using black fish bone as raw material, after cleaning, drying, crushing, sieving, and mixing , enzymatic hydrolysis, enzyme inactivation, cold inoculation, high temperature sterilization, desalination, deodorization and debitterness, molecular weight screening, spray drying a series of processes to prepare the oral agent of black fish bone peptide with biological activity

Method used

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preparation example Construction

[0014] The present invention provides a preparation method for oral preparation of black fish bone peptide, which includes the following key steps: crushing and sieving, slurry mixing, enzymolysis, enzyme inactivation, cooling inoculation, high temperature sterilization, desalination, deodorization and debitterness, molecular weight screening , spray drying.

[0015] (1) Dry the cleaned black fish bone raw material naturally, process it with a high-speed pulverizer and pass it through a 200-300 mesh sieve to obtain black fish bone powder.

[0016] (2) Add water to the black fish bone powder obtained in step (1) to make a suspension according to the solid-to-liquid ratio of 1:1, and select papain, alkaline protease, flavor protease, neutral protease, pepsin, bromelain and pancreatin Seven kinds of proteases were used to carry out the enzymatic hydrolysis test on the black fish bone powder under their optimal process conditions. After the enzymatic hydrolysis was completed, the ...

specific Embodiment 1

[0041] Specific embodiment 1, the cleaned snakehead fish bone raw material is dried naturally, uses high-speed pulverizer to process, crosses 200 mesh sieves, obtains snakehead bone powder. Weigh 200g from it and add water according to the solid-to-liquid ratio of 1:1 to make a suspension, add lye to adjust the pH value to 7.5, add 3% polyethylene glycol by mass fraction, and then add 0.4% mixed enzyme, according to neutral protease: Trypsin: flavor protease = 1:1:2 ratio for enzymolysis, time 2.0h, during which intermittent stirring was used, and the temperature was maintained at 50°C. After the enzymatic hydrolysis, the temperature was raised to 85°C for 10 minutes, and then cooled to room temperature. Insert 2% of the mixed bacteria, and ferment according to the ratio of Lactobacillus casei: Lactobacillus plantarum: Bacillus cereus = 1:1:2, maintain the temperature at 37°C for 14 hours, and raise the temperature to 85°C for 10 minutes after fermentation , cooled to room te...

specific Embodiment 2

[0042] Specific embodiment two, the cleaned snakehead fish bone raw material is dried naturally, uses high-speed pulverizer to process, crosses 250 mesh sieves, obtains snakehead bone powder. Weigh 200g from it and add water according to the solid-to-liquid ratio of 1:1 to make a suspension, add lye to adjust the pH value to 7.5, add 4% polyethylene glycol by mass fraction, and then add 0.5% mixed enzyme, according to neutral protease: Trypsin: flavor protease = 1:1:2 ratio for enzymolysis, time 3.0h, during which intermittent stirring was used, and the temperature was maintained at 50°C. After enzymatic hydrolysis, the temperature was raised to 75°C for 15 minutes, and then cooled to room temperature. Add 3% mixed bacteria, and ferment according to the ratio of Lactobacillus casei: Lactobacillus plantarum: Bacillus cereus = 1:1:2, keep the temperature at 37°C for 16 hours, and then raise the temperature to 75°C for 15 minutes , cooled to room temperature 25°C. Control the p...

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Abstract

The invention relates to the technical field of nutritional products, in particular to a preparation method of a snakehead bone peptide oral preparation. According to the preparation method, snakeheadbones are used as a raw material and subjected to cleaning, airing, pulverizing, screening, mixing, enzymolysis, enzyme deactivation, cooling, inoculating, high-temperature sterilizing, desalting, deodorizing, debitterizing, molecular-weight screening, and spray-drying to obtain the snakehead bone peptide oral preparation with bioactivity. With the preparation method of the snakehead bone peptideoral preparation in the invention, rich collagen in the snakehead bones is properly treated through protease enzymolysis, beneficial bacterium fermentation and the like, so the obtained snakehead bone peptide oral preparation has the remarkable advantages of small molecular weight, easiness in absorption and capability of promoting new bone generation; and through the spray drying technology, treatment time is shortened and product preservation is facilitated.

Description

technical field [0001] The invention relates to the technical field of nutritional products, in particular to a method for preparing an oral preparation of black fish bone peptide. Background technique [0002] my country is a large fishery country. Since 1989, the total output of aquatic products has ranked first in the world. In 2007, the total output of aquatic products in my country reached 47.4752 million tons, accounting for about 1 / 3 of the world's total fishery output. With the rapid development of fishery production and the rapid growth of aquatic product consumption, the amount of leftovers mainly fish bones is also increasing. However, due to the lack of sufficient understanding of the residual value of fish bones and the imperfection of the industrial chain, fish scraps, mainly fish bones, are usually discarded directly or used in the feed industry as low-value fish meal after rough processing. Cause environmental pollution or waste of resources. In the face of...

Claims

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Application Information

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IPC IPC(8): A23L33/18A23L3/46C12P21/06C12P21/00C12R1/225
CPCA23L33/18A23L3/46C12P21/06C12P21/00A23V2002/00A23V2200/306A23V2250/55
Inventor 王亮何方舟
Owner 肽晟堂生物科技(常州)有限公司
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