CN102356809A - Preparation process of coconut protein active peptide - Google Patents
Preparation process of coconut protein active peptide Download PDFInfo
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- CN102356809A CN102356809A CN2011102818035A CN201110281803A CN102356809A CN 102356809 A CN102356809 A CN 102356809A CN 2011102818035 A CN2011102818035 A CN 2011102818035A CN 201110281803 A CN201110281803 A CN 201110281803A CN 102356809 A CN102356809 A CN 102356809A
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- nitrogen
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Abstract
The invention provides a preparation process of coconut protein active peptide. The preparation process comprises the following steps of: with copra as the raw material, converting protein contained in a coconut into coconut protein active peptide by using a biologic fermentation method. The preparation method has the characteristics of stable production and reaction process, easiness for control, low impurity content in finished products, high amino acid content, good taste without foreign taste such as bitter, astringency and the like and great reduction of the production cost.
Description
Technical field
The present invention relates to the improvement of coconut protein deep process, a kind of coconut protein active peptide preparation technology especially is provided, belong to the edible protein preparing technical field.
Background technology
The coconut protein active peptide that the present invention relates to is the deep processed product of coconut protein, and it has good dissolubility and flowability, and absorption is fast in the human body, utilization rate is high; Can also anti-hypertension, anti-cholesterol, antithrombotic forms, and improves lipid-metabolism, eliminates fattiness, promotes the flesh red blood cell to restore, and helps to set up, and promotes calcium phosphorus and other trace element to absorb.The coconut protein active peptide is known free radical, non-oxidizability, enhancing phagocyte and B cell viability in addition; Raise immunity, anticancer, anti-ageing, the protection liver, the prevention senile dementia, senile sclerotin is loose and the generation of gall stone, helps liver function recovery.
At present, the preparation method of coconut protein active peptide mainly adopts acid hydrolyzation or enzymatic isolation method to prepare, and the chemistry reflection is more violent in the preparation process; The reflection process is difficult to control; Be easy to cause the destruction of partial amino-acid, cause its final products that fairly obvious bitter taste is arranged, mouthfeel is relatively poor; And its cost is higher, has seriously influenced the popularization and the use of coconut protein active peptide.
Summary of the invention
The present invention provides a kind of preparation technology of coconut protein active peptide, and it is wayward to have solved existing coconut protein active peptide production technology course of reaction, problems such as poor product quality.
Technical solution of the present invention is following:
With coconut meat is raw material, adopts the method for biofermentation, with the protein that contains in the coconut, changes into the coconut protein active peptide, has characteristics such as amino acid content height, mouthfeel are good.
The preparation technology of coconut protein active peptide of the present invention may further comprise the steps:
(1) coconut meat is ground into 80～100 order fine powders, mixed solvent uses distilled water, and the feed liquid ratio is 1:8～1:15, evenly mixes the furnishing pulpous state, and 121 ℃ of autoclaving 10～20min are cooled to 40 ± 5 ℃;
(2) aseptic access aspergillus oryzae bacterial classification in the slurries of cooling, inoculum concentration is 10% of a slurry volume, and 35 ± 1 ℃ of temperature are put into shaker fermentation, and environment set humidity is RH=60% ± 5%, fermentation time 5～20 hours; Per hour analytical test once, stopping the fermentation index is the 70-75% that X-ammoniacal nitrogen and peptide attitude nitrogen 8 ~ 10%, peptide attitude nitrogen account for nitrogen pool, after touching the mark, sterilizes 15 minutes for 121 ℃;
(3) solution after will fermenting carries out centrifugal; Rotating speed is 2000rpm～5000rpm, centrifugation time 10～20min, and deposition discards; The supernatant evaporation and concentration is to 40BX; Serviceability temperature is that 50～100 ℃ air dry oven carries out drying, or spray-drying (or freeze drying) processes coconut protein powder active peptide finished product, and detects by quality standard.
The present invention is with progressive with respect to the advantage that prior art has:
With coconut meat is raw material, adopts the method for biofermentation, with the protein that contains in the coconut, changes into the coconut protein active peptide, has characteristics such as amino acid content height, mouthfeel are good.The production course of reaction is steady, and than being easier to control, the impurity content in its final products is low, and amino acid content is high, mouthfeel does not have peculiar smell such as bitterness well, and production cost is lower.
The specific embodiment
Through following examples the present invention is described for example further; And do not limit the present invention in any way; Under the prerequisite that does not deviate from technical solution of the present invention, any change that those of ordinary skills that the present invention did realize easily or change all will fall within the claim scope of the present invention.
Embodiment 1
(1) coconut meat is ground into 80 order fine powders, mixed solvent uses distilled water, and the feed liquid ratio is 1:8, evenly mixes the furnishing pulpous state, and 121 ℃ of autoclaving 10min are cooled to 40 ± 5 ℃;
(2) aseptic access aspergillus oryzae bacterial classification in the slurries of cooling, inoculum concentration is 10% of a slurry volume, and 35 ± 1 ℃ of temperature are put into shaker fermentation, and environment set humidity is RH=60% ± 5%, and ambient lighting is measured and is no more than 6000lx, fermentation time 5 hours.Per hour analytical test once, stopping the fermentation index is that X-ammoniacal nitrogen and peptide attitude nitrogen 8%, peptide attitude nitrogen account for 70% of nitrogen pool, after touching the mark, sterilizes 15 minutes for 121 ℃;
(3) solution after will fermenting carries out centrifugal; Rotating speed is 3000rpm, centrifugation time 10, and deposition discards; The supernatant evaporation and concentration is to 40BX; Serviceability temperature is that 60 ℃ air dry oven carries out drying, or spray-drying (or freeze drying) processes coconut protein powder active peptide finished product, and detects by quality standard.
Embodiment 2
(1) coconut meat is ground into 100 order fine powders, mixed solvent uses distilled water, and the feed liquid ratio is 1:10, evenly mixes the furnishing pulpous state, and 121 ℃ of autoclaving 20min are cooled to 40 ± 5 ℃;
(2) aseptic access aspergillus oryzae bacterial classification in the slurries of cooling, inoculum concentration is 10% of a slurry volume, and 35 ± 1 ℃ of temperature are put into shaker fermentation, and environment set humidity is RH=60% ± 5%, and ambient lighting is measured and is no more than 6000lx, fermentation time 20 hours.Per hour analytical test once, stopping the fermentation index is that X-ammoniacal nitrogen and peptide attitude nitrogen 10%, peptide attitude nitrogen account for 70% of nitrogen pool, after touching the mark, sterilizes 15 minutes for 121 ℃;
(3) solution after will fermenting carries out centrifugal; Rotating speed is 2000rpm, centrifugation time 20min, and deposition discards; The supernatant evaporation and concentration is to 40BX; Serviceability temperature is that 75 ℃ air dry oven carries out drying, or spray-drying (or freeze drying) processes coconut protein powder active peptide finished product, and detects by quality standard.
Embodiment 3
(1) coconut meat is ground into 90 order fine powders, mixed solvent uses distilled water, and the feed liquid ratio is 1:15, evenly mixes the furnishing pulpous state, and 121 ℃ of autoclaving 12min are cooled to 40 ± 5 ℃;
(2) aseptic access aspergillus oryzae bacterial classification in the slurries of cooling, inoculum concentration is 10% of a slurry volume, and 35 ± 1 ℃ of temperature are put into shaker fermentation, and environment set humidity is RH=60% ± 5%, and ambient lighting is measured and is no more than 6000lx, fermentation time 10 hours.Per hour analytical test once, stopping the fermentation index is that X-ammoniacal nitrogen and peptide attitude nitrogen 10%, peptide attitude nitrogen account for 72% of nitrogen pool, after touching the mark, sterilizes 15 minutes for 121 ℃.
(3) solution after will fermenting carries out centrifugal; Rotating speed is 4000rpm, centrifugation time 15min, and deposition discards; The supernatant evaporation and concentration is to 40BX; Serviceability temperature is that 100 ℃ air dry oven carries out drying, or spray-drying (or freeze drying) processes coconut protein powder active peptide finished product, and detects by quality standard.
The coconut protein active peptide of the present invention's preparation characterizes as follows:
The organoleptic indicator
Physical and chemical index
Microbiological indicator
Claims (1)
1. the preparation technology of a coconut protein active peptide may further comprise the steps:
(1) coconut meat is ground into 80～100 order fine powders, mixed solvent uses distilled water, and the feed liquid ratio is 1:8～1:15, evenly mixes the furnishing pulpous state, and 121 ℃ of autoclaving 10～20min are cooled to 40 ± 5 ℃;
(2) aseptic access aspergillus oryzae bacterial classification in the slurries of cooling, inoculum concentration is 10% of a slurry volume, and 35 ± 1 ℃ of temperature are put into shaker fermentation, and environment set humidity is RH=60% ± 5%, fermentation time 5～20 hours; Stopping the fermentation index is the 70-75% that X-ammoniacal nitrogen and peptide attitude nitrogen 8 ~ 10%, peptide attitude nitrogen account for nitrogen pool, after touching the mark, sterilizes 15 minutes for 121 ℃;
(3) solution after will fermenting carries out centrifugal; Rotating speed is 2000rpm～5000rpm; Centrifugation time 10～20min, deposition discards, and the supernatant evaporation and concentration is to 40BX; Serviceability temperature is that 50～100 ℃ air dry oven carries out drying, or spray-drying (or freeze drying) is processed coconut protein powder active peptide finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102818035A CN102356809A (en) | 2011-09-21 | 2011-09-21 | Preparation process of coconut protein active peptide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102818035A CN102356809A (en) | 2011-09-21 | 2011-09-21 | Preparation process of coconut protein active peptide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102356809A true CN102356809A (en) | 2012-02-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102818035A Pending CN102356809A (en) | 2011-09-21 | 2011-09-21 | Preparation process of coconut protein active peptide |
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| CN (1) | CN102356809A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101353685A (en) * | 2008-09-05 | 2009-01-28 | 长春美能生物工程有限责任公司 | Zein active peptide and preparation technique thereof |
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2011
- 2011-09-21 CN CN2011102818035A patent/CN102356809A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101353685A (en) * | 2008-09-05 | 2009-01-28 | 长春美能生物工程有限责任公司 | Zein active peptide and preparation technique thereof |
Non-Patent Citations (1)
| Title |
|---|
| 伍曾利等: "椰子多肽提取工艺研究", 《中国热带医学》 * |
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Application publication date: 20120222 |