CN106071433A - A kind of vinosity polypeptide Sucus Pyri and preparation method thereof - Google Patents
A kind of vinosity polypeptide Sucus Pyri and preparation method thereof Download PDFInfo
- Publication number
- CN106071433A CN106071433A CN201610396318.5A CN201610396318A CN106071433A CN 106071433 A CN106071433 A CN 106071433A CN 201610396318 A CN201610396318 A CN 201610396318A CN 106071433 A CN106071433 A CN 106071433A
- Authority
- CN
- China
- Prior art keywords
- fish scale
- minutes
- polypeptide
- vinosity
- tea polyphenols
- 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.)
- Pending
Links
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 12
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 12
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-REOHCLBHSA-N L-lactic acid Chemical compound C[C@H](O)C(O)=O JVTAAEKCZFNVCJ-REOHCLBHSA-N 0.000 claims abstract description 14
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241001122767 Theaceae Species 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 9
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 9
- 241000756943 Codonopsis Species 0.000 claims abstract description 7
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 7
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 239000003531 protein hydrolysate Substances 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
Abstract
The invention discloses a kind of vinosity polypeptide Sucus Pyri, be prepared by the raw materials in: fish scale 40 45, pear 300 310, fructus zizaniae caduciflorae 60 62, mushroom powder 34, Chinese liquor 10 11, Rhizoma Polygonati 23, Poria 45, Pericarpium Citri Reticulatae 23, Radix Codonopsis 12,0.5mol/L lactic acid solution 800 810, sodium bicarbonate are appropriate, proteinase-10 .8 1, tea polyphenols 0.15 0.2, activated carbon 89, glycine 0.2 0.3, white sugar 20 21.The raciness of the present invention, fish scale can improve the solubility property of protein before enzymolysis through HIGH PRESSURE TREATMENT, and the enzymolysis of beneficially protein, the glycine added can cover the bitterness of protein hydrolysate, the present invention is through the removable bad smell of process of tea polyphenols and activated carbon simultaneously, has effect of spleen invigorating in addition.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of vinosity polypeptide Sucus Pyri and preparation method thereof.
Background technology
Fish, during processing, can produce substantial amounts of leftover bits and pieces, and its weight accounts for the 40%-55% of raw material fish.If no
It is effectively treated, not only results in the pollution of environment, and substantial amounts of precious resources can be wasted.The garbage of the annual fish of China
Total amount reaches more than 2,000,000 tons, and wherein fish scale accounts for 15%, i.e. 300,000 tons, is mostly wasted or to be processed into added value the lowest
Product, become the raw material of industry or animal feed etc., to nutritional labelings such as the protein in fish scale and underuse.If filling
Divide and utilize these compositions, not only can improve the added value of Fish processing, reduce environmental pollution, and good economy can also be obtained
Benefit and social benefit.Therefore, the protein in fish scale is extracted, allocates and make beverage, develop one and have higher
The fish scale protein polypeptide beverage of nutritive value, can be that the utilization of Fish processing byproduct provides reasonable approach, have wide
Market prospect.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of vinosity polypeptide Sucus Pyri and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of vinosity polypeptide Sucus Pyri, is prepared by the raw materials in:
Fish scale 40-45, pear 300-310, fructus zizaniae caduciflorae 60-62, mushroom powder 3-4, Chinese liquor 10-11, Rhizoma Polygonati 2-3, Poria 4-5, Pericarpium Citri Reticulatae
2-3, Radix Codonopsis 1-2,0.5mol/L lactic acid solution 800-810, sodium bicarbonate are appropriate, proteinase-10 .8-1, tea polyphenols 0.15-0.2, work
Property charcoal 8-9, glycine 0.2-0.3, white sugar 20-21.
The preparation method of described vinosity polypeptide Sucus Pyri, comprises the following steps:
(1) Rhizoma Polygonati, Poria, Pericarpium Citri Reticulatae, Radix Codonopsis are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, gained filtrate warp
Spray drying makes powder；
(2) fish scale is pulverized, add 0.5mol/L lactic acid solution supersound process 15 minutes at 40 DEG C, filter and separate, gained filtering residue
By clean water 3 times, obtain decalcification fish scale；
(3) decalcification fish scale is added the water mixing of 3-4 times, adds sodium bicarbonate regulation pH to 8, be subsequently placed in pressure vessel inner chamber, submergence
In pressure medium, divide into constant-pressure 500MPa, HIGH PRESSURE TREATMENT 30 minutes in 25 DEG C, be subsequently adding protease, enzyme at 45 DEG C
After solving 2 hours, boiling water bath heats 10 minutes；
(4) step (3) gained material is added tea polyphenols to process 40 minutes at 60 DEG C, then add activated carbon and locate at 45 DEG C
Manage 20 minutes, centrifugation, take supernatant；
(5) fructus zizaniae caduciflorae and white spirit mixed entering pot, the parch of little fire is dried, and then mixes with pear, and the water making beating adding 10% is crossed and filtered
Slag, boiling with soft fire, then mix homogeneously with step (1), (4) gained material and leftover materials, to obtain final product.
The invention have the advantage that the raciness of the present invention, color and luster is limpid, and fish scale through HIGH PRESSURE TREATMENT, can change before enzymolysis
The solubility property of kind protein, makes protein expose more enzymolysis site, and enzyme molecule is also easily accessible in protein molecule
Portion, thus the enzymolysis of beneficially protein, contact with taste bud owing to coming out through enzymolysis hydrophobic residue thus give hydrolysis
Thing bitterness, the glycine of interpolation can cover bitterness, improve the palatability of the present invention, and the present invention is through tea polyphenols and activated carbon simultaneously
Process removable fish scale bad smell, additionally, the present invention contains multiple medicinal herb components, there is effect of spleen invigorating.
Detailed description of the invention
A kind of vinosity polypeptide Sucus Pyri, is made up of the raw material of following weight portion (kilogram):
Fish scale 40, pear 300, fructus zizaniae caduciflorae 60, mushroom powder 3, Chinese liquor 10, Rhizoma Polygonati 2, Poria 4, Pericarpium Citri Reticulatae 2, Radix Codonopsis 1,0.5mol/L lactic acid
Solution 800, sodium bicarbonate are appropriate, proteinase-10 .8, tea polyphenols 0.15, activated carbon 8, glycine 0.2, white sugar 20.
The preparation method of described vinosity polypeptide Sucus Pyri, comprises the following steps:
(1) Rhizoma Polygonati, Poria, Pericarpium Citri Reticulatae, Radix Codonopsis add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is through spray dried
Dry make powder；
(2) fish scale is pulverized, add 0.5mol/L lactic acid solution supersound process 15 minutes at 40 DEG C, filter and separate, gained filtering residue
By clean water 3 times, obtain decalcification fish scale；
(3) decalcification fish scale is added the water mixing of 3 times, adds sodium bicarbonate regulation pH to 8, be subsequently placed in pressure vessel inner chamber, be immersed in
In pressure medium, divide into constant-pressure 500MPa, HIGH PRESSURE TREATMENT 30 minutes in 25 DEG C, be subsequently adding protease, enzymolysis 2 at 45 DEG C
After hour, boiling water bath heats 10 minutes；
(4) step (3) gained material is added tea polyphenols to process 40 minutes at 60 DEG C, then add activated carbon and locate at 45 DEG C
Manage 20 minutes, centrifugation, take supernatant；
(5) fructus zizaniae caduciflorae and white spirit mixed entering pot, the parch of little fire is dried, and then mixes with pear, and the water making beating adding 10% is crossed and filtered
Slag, boiling with soft fire, then mix homogeneously with step (1), (4) gained material and leftover materials, to obtain final product.
Claims (2)
1. a vinosity polypeptide Sucus Pyri, it is characterised in that be prepared by the raw materials in:
Fish scale 40-45, pear 300-310, fructus zizaniae caduciflorae 60-62, mushroom powder 3-4, Chinese liquor 10-11, Rhizoma Polygonati 2-3, Poria 4-5, Pericarpium Citri Reticulatae
2-3, Radix Codonopsis 1-2,0.5mol/L lactic acid solution 800-810, sodium bicarbonate are appropriate, proteinase-10 .8-1, tea polyphenols 0.15-0.2, work
Property charcoal 8-9, glycine 0.2-0.3, white sugar 20-21.
The preparation method of vinosity polypeptide Sucus Pyri the most according to claim 1, it is characterised in that comprise the following steps:
(1) Rhizoma Polygonati, Poria, Pericarpium Citri Reticulatae, Radix Codonopsis are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, gained filtrate warp
Spray drying makes powder；
(2) fish scale is pulverized, add 0.5mol/L lactic acid solution supersound process 15 minutes at 40 DEG C, filter and separate, gained filtering residue
By clean water 3 times, obtain decalcification fish scale；
(3) decalcification fish scale is added the water mixing of 3-4 times, adds sodium bicarbonate regulation pH to 8, be subsequently placed in pressure vessel inner chamber, submergence
In pressure medium, divide into constant-pressure 500MPa, HIGH PRESSURE TREATMENT 30 minutes in 25 DEG C, be subsequently adding protease, enzyme at 45 DEG C
After solving 2 hours, boiling water bath heats 10 minutes；
(4) step (3) gained material is added tea polyphenols to process 40 minutes at 60 DEG C, then add activated carbon and locate at 45 DEG C
Manage 20 minutes, centrifugation, take supernatant；
(5) fructus zizaniae caduciflorae and white spirit mixed entering pot, the parch of little fire is dried, and then mixes with pear, and the water making beating adding 10% is crossed and filtered
Slag, boiling with soft fire, then mix homogeneously with step (1), (4) gained material and leftover materials, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610396318.5A CN106071433A (en) | 2016-06-07 | 2016-06-07 | A kind of vinosity polypeptide Sucus Pyri and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610396318.5A CN106071433A (en) | 2016-06-07 | 2016-06-07 | A kind of vinosity polypeptide Sucus Pyri and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071433A true CN106071433A (en) | 2016-11-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610396318.5A Pending CN106071433A (en) | 2016-06-07 | 2016-06-07 | A kind of vinosity polypeptide Sucus Pyri and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071433A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785058A (en) * | 2005-11-30 | 2006-06-14 | 天津农学院 | Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method |
| CN103070442A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Pneumatophorus japonicns polypeptide function beverage and preparation process thereof |
| CN104404115A (en) * | 2014-11-11 | 2015-03-11 | 河南旭瑞饲料有限公司 | Production method of high purity enzymatically hydrolyzed rice protein powder |
-
2016
- 2016-06-07 CN CN201610396318.5A patent/CN106071433A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785058A (en) * | 2005-11-30 | 2006-06-14 | 天津农学院 | Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method |
| CN103070442A (en) * | 2012-08-09 | 2013-05-01 | 浙江省海洋开发研究院 | Pneumatophorus japonicns polypeptide function beverage and preparation process thereof |
| CN104404115A (en) * | 2014-11-11 | 2015-03-11 | 河南旭瑞饲料有限公司 | Production method of high purity enzymatically hydrolyzed rice protein powder |
Non-Patent Citations (3)
| Title |
|---|
| 曾晓丹等: "超声波-乳酸法脱除鱼鳞钙的工艺优化研究", 《西南农业学报》 * |
| 王章存等: "高压处理对热变性米蛋白酶解特性的影响", 《食品科学》 * |
| 胡建平等: "鲢鱼鳞胶原蛋白饮料的研制", 《饮料工业》 * |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161109 |
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| RJ01 | Rejection of invention patent application after publication |