CN104172080B - 在牡蛎肉中提取氨基酸的方法 - Google Patents
在牡蛎肉中提取氨基酸的方法 Download PDFInfo
- Publication number
- CN104172080B CN104172080B CN201410380978.5A CN201410380978A CN104172080B CN 104172080 B CN104172080 B CN 104172080B CN 201410380978 A CN201410380978 A CN 201410380978A CN 104172080 B CN104172080 B CN 104172080B
- Authority
- CN
- China
- Prior art keywords
- amino acid
- oyster meat
- oyster
- concentration
- ratio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 241000237502 Ostreidae Species 0.000 title claims abstract description 55
- 235000020636 oyster Nutrition 0.000 title claims abstract description 55
- 235000013372 meat Nutrition 0.000 title claims abstract description 34
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000000284 extract Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004537 pulping Methods 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000000706 filtrate Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000002304 perfume Substances 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 18
- 240000006439 Aspergillus oryzae Species 0.000 claims description 8
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 8
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 244000063299 Bacillus subtilis Species 0.000 claims description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 5
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 5
- 241000235648 Pichia Species 0.000 claims description 5
- -1 ny Species 0.000 claims description 3
- 230000014860 sensory perception of taste Effects 0.000 abstract description 8
- 238000000605 extraction Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 229930000044 secondary metabolite Natural products 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 description 18
- 244000005700 microbiome Species 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000009400 out breeding Methods 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
Description
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410380978.5A CN104172080B (zh) | 2014-08-05 | 2014-08-05 | 在牡蛎肉中提取氨基酸的方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410380978.5A CN104172080B (zh) | 2014-08-05 | 2014-08-05 | 在牡蛎肉中提取氨基酸的方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104172080A CN104172080A (zh) | 2014-12-03 |
CN104172080B true CN104172080B (zh) | 2015-11-18 |
Family
ID=51953646
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410380978.5A Expired - Fee Related CN104172080B (zh) | 2014-08-05 | 2014-08-05 | 在牡蛎肉中提取氨基酸的方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104172080B (zh) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104382034A (zh) * | 2014-12-05 | 2015-03-04 | 北海富安源生物科技有限公司 | 一种以牡蛎为原料生产解酒护肝提能的营养口服液 |
CN106086127A (zh) * | 2015-04-28 | 2016-11-09 | 海南椰岛(集团)股份有限公司 | 一种牡蛎源抗炎症肽的制备方法 |
CN105475950B (zh) * | 2015-12-13 | 2018-09-14 | 浙江顶味食品有限公司 | 一种用于制作高汤的营养调味料的制备方法 |
CN106235091A (zh) * | 2016-08-16 | 2016-12-21 | 广西还珠海洋生物科技有限公司 | 海礁小蚝蛎液及其制备方法 |
CN106333285A (zh) * | 2016-08-16 | 2017-01-18 | 广西还珠海洋生物科技有限公司 | 海礁小蚝蛎液及其加工方法 |
CN109170850A (zh) * | 2018-08-24 | 2019-01-11 | 长春健康未来医药科技有限公司 | 一种促进微循环、提高人体机能的提取组合物及其制法 |
CN109401983B (zh) * | 2018-11-20 | 2020-01-10 | 佛山市海天(高明)调味食品有限公司 | 一种米曲霉za151及其应用 |
CN109880734A (zh) * | 2019-03-30 | 2019-06-14 | 中国水产科学研究院黑龙江水产研究所 | 一种鱼肉中氨基酸提取装置机提取方法 |
CN110089615A (zh) * | 2019-05-17 | 2019-08-06 | 南通普悦生物医药有限公司 | 复合氨基酸的制备方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101416719A (zh) * | 2008-09-25 | 2009-04-29 | 山东好当家海洋发展股份有限公司 | 一种发酵牡蛎调味酱的制作方法 |
CN102326796A (zh) * | 2011-06-23 | 2012-01-25 | 淮海工学院 | 一种微生物发酵生产牡蛎水解液的方法 |
CN102524738A (zh) * | 2012-01-10 | 2012-07-04 | 山东建筑大学 | 一种混合固态发酵生产复合调味汁的方法 |
CN103027276A (zh) * | 2011-10-08 | 2013-04-10 | 浙江兴业集团有限公司 | 一种低盐快速发酵鱼酱油的生产方法 |
CN103815383A (zh) * | 2014-02-13 | 2014-05-28 | 浙江海洋学院 | 一种贻贝酱油及生产方法 |
-
2014
- 2014-08-05 CN CN201410380978.5A patent/CN104172080B/zh not_active Expired - Fee Related
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101416719A (zh) * | 2008-09-25 | 2009-04-29 | 山东好当家海洋发展股份有限公司 | 一种发酵牡蛎调味酱的制作方法 |
CN102326796A (zh) * | 2011-06-23 | 2012-01-25 | 淮海工学院 | 一种微生物发酵生产牡蛎水解液的方法 |
CN103027276A (zh) * | 2011-10-08 | 2013-04-10 | 浙江兴业集团有限公司 | 一种低盐快速发酵鱼酱油的生产方法 |
CN102524738A (zh) * | 2012-01-10 | 2012-07-04 | 山东建筑大学 | 一种混合固态发酵生产复合调味汁的方法 |
CN103815383A (zh) * | 2014-02-13 | 2014-05-28 | 浙江海洋学院 | 一种贻贝酱油及生产方法 |
Also Published As
Publication number | Publication date |
---|---|
CN104172080A (zh) | 2014-12-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104172080B (zh) | 在牡蛎肉中提取氨基酸的方法 | |
CN104161259B (zh) | 一种酵母细胞破壁并制备酵母抽提物的方法 | |
KR101341730B1 (ko) | 고함량 글루타민산을 포함하는 이스트 추출물 및 그것의 제조방법 | |
CN103805493B (zh) | 一种魔芋低聚甘露糖红薯醋及其制备方法 | |
CN104172100B (zh) | 一种功能型发酵海带酱油及其酿制方法 | |
CN102690750B (zh) | 一种紫甘薯醋及其酿造工艺 | |
CN104872617A (zh) | 一种酱油的酿造工艺 | |
CN101513247A (zh) | 一种高蛋白质含量的酵母抽提物的生产方法及产品 | |
CN102660436A (zh) | 一种牡蛎黄酒 | |
CN1271944C (zh) | 黄豆酱混合菌种发酵剂的生产方法 | |
CN101658288A (zh) | 一种虫草生抽酱油的制备方法 | |
CN102352323A (zh) | 产酯酵母及用该酵母生产小曲清香型调味酒的方法和应用 | |
CN106962884A (zh) | 香菇酱油的制作工艺 | |
CN102972713A (zh) | 一种洋葱汁的发酵生产方法 | |
CN102626218A (zh) | 一种回收蔬菜腌渍卤水制备酱油的方法 | |
CN101828690A (zh) | 豆瓣生产快速成熟的新技术 | |
CN103859351B (zh) | 一种金针菇固态发酵酱油的制备方法 | |
KR20170099500A (ko) | 오미자수액식초 및 그 제조방법 | |
CN105112327A (zh) | 芽孢杆菌的分离方法及用芽孢杆菌制作发酵茶的方法 | |
CN107373034A (zh) | 以废弃菜叶为原料生产鸡、鸭饲料的方法 | |
CN101658289B (zh) | 一种虫草老抽酱油的制备方法 | |
CN103614301B (zh) | 产水解酶的黑曲霉及其在制备香菇酶解物中的应用 | |
CN109497499A (zh) | 一种桑葚酱油 | |
CN104351338A (zh) | 一种茶树菇酸奶的制备方法 | |
CN104450398A (zh) | 一种高γ-氨基丁酸梨酒的酿造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CB03 | Change of inventor or designer information | ||
CB03 | Change of inventor or designer information |
Inventor after: Pang Xingjun Inventor after: Su Jianxing Inventor after: Su Minglong Inventor after: Pang Xinghui Inventor after: Zhao Dan Inventor after: Li Zhongping Inventor before: Pang Xingjun Inventor before: Su Jianxing Inventor before: Su Minglong Inventor before: Pang Xinghui |
|
TR01 | Transfer of patent right |
Effective date of registration: 20170428 Address after: 530015 Guangxi Nanning City Democratic Road No. 6-8 building A room 1213 Patentee after: Zhao Dan Address before: 536000 Industrial Park, the Guangxi Zhuang Autonomous Region, Beihai, No. 5, No. 22 Road, the company's industrial base Patentee before: BEIHAI FUANYUAN BIOLOGICAL TECHNOLOGY CO., LTD. |
|
TR01 | Transfer of patent right | ||
TR01 | Transfer of patent right |
Effective date of registration: 20180206 Address after: 530000 Guangxi Nanning hi tech Zone headquarters Road No. 1, China ASEAN technology incubator D2 Patentee after: Guangxi Yu Hai Biological Technology Co. Ltd. Address before: 530015 Guangxi Nanning City Democratic Road No. 6-8 building A room 1213 Patentee before: Zhao Dan |
|
TR01 | Transfer of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20151118 Termination date: 20190805 |
|
CF01 | Termination of patent right due to non-payment of annual fee |