CN106261969A - A kind of preparation method of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid - Google Patents
A kind of preparation method of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid Download PDFInfo
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- CN106261969A CN106261969A CN201610682880.4A CN201610682880A CN106261969A CN 106261969 A CN106261969 A CN 106261969A CN 201610682880 A CN201610682880 A CN 201610682880A CN 106261969 A CN106261969 A CN 106261969A
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Abstract
The present invention relates to a kind of method preparing Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid, comprise the steps: (1) Intestinum Stichopi japonici pretreatment；(2) homogenizing of Intestinum Stichopi japonici；(3) primary enzymolysis；(4) secondary enzymolysis；(5) ultrafiltration；(6) nanofiltration；(7) chelating: under conditions of 50 60 DEG C, suitable quantity of water dissolubility mantoquita is added while stirring in nanofiltration concentrated solution, the most slowly regulation system pH is 5.5 6.5, response time is 2～3h, maintenance system pH stable in course of reaction, reaction cools down after terminating, filters, and filtered solution is through being concentrated in vacuo and be spray-dried prepared Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid.Sea cucumber intestine polypeptide chelated copper rich in nutrition content prepared by the present invention, it is easy to absorb, absorption rate is high, and impurity and content of beary metal are low, are of high nutritive value.
Description
Technical field
The present invention relates to a kind of method preparing Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid.
Background technology
Stichopus japonicus belongs to one of precious seafood, and it is internal contains more than the 50 kind of nutritional labeling useful to human physiological activity, wherein
Protein content is higher, trace element abundant species, it is possible to continuity human senility, tonifies Qi of the kidney, essence-replenishing and marrow-strengthening, allaying tiredness,
Have more anticoagulation, antitumor, antibacterial, antiviral and improve the effect of immunity.In recent years, the enterprise of processing sea cucumber the most more comes
The most, contained in the leftover bits and pieces-Intestinum Stichopi japonici during Holothurian machining nutritional labelings, no less than body wall.Its dry intestinal rate Han vanadium
It is 12 parts of million parts, higher than the rate Han vanadium in its body 3 times.It has effect of warming middle-Jiao and tonifying deficiency pain relieving, can treat stomach and ten
Two Duodenalulcers.
The utilization of Intestinum Stichopi japonici resource day by day causes attention, after Intestinum Stichopi japonici is manually removed sand by a lot of enterprises, cleans, cold air drying
Dry or lyophilization, then polishing or micronizing, make capsule product.But Intestinum Stichopi japonici is not done life by this kind of capsule product
Thing processes, and absorption rate is low, and nutritive value is had a greatly reduced quality.It addition, there is also in the process of raw material: manually going of Intestinum Stichopi japonici
Husky mud efficiency is low and silt is thorough, thorough with water cleaning, desalting, causes what content of beary metal and salinity in product exceeded standard to ask
Topic.
Copper amino acid chelate is a kind of steel structure form that copper ion is entrenched in the middle of two amino acid moleculars.Two amino
Acid molecule clamps a copper ion as " crab claw ", forms overstable chelate structure, then by aminoacid passage, copper is transported
Deliver in blood, make copper be absorbed by the body together with aminoacid, absorbance can be greatly improved.The present invention provides a kind of Intestinum Stichopi japonici multiple
Close the preparation method of copper amino acid chelate.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, it is provided that one prepares Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid
Method, Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid rich in nutrition content prepared by the method, it is easy to absorb, impurity and a huge sum of money
Belong to content low.
The technical solution adopted for the present invention to solve the technical problems is:
The preparation method of a kind of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid, described preparation method comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A and B to carry out pretreatment, pretreating agent A
For the water-insoluble glucan suspension of mass fraction 8-12%, described pretreating agent B is the reduction of mass fraction 0.5-1.5%
Type glutathion aqueous solution, concrete pretreatment operation is: first using pretreating agent A pretreatment 1-2h under room temperature, solid-liquid ratio is
1:2-3, then under room temperature, stir pretreatment 2-3h with pretreating agent B, then standing 45min-1h, solid-liquid ratio is 1:1-2, or
Pretreating agent A is mixed homogeneously with volume ratio 1:1 with pretreating agent B, is subsequently adding fresh Intestinum Stichopi japonici, under room temperature at stirring
Reason 2-2.5h, then stands 0.5-1h, and solid-liquid ratio 1:2, after pretreatment, solid-liquid separation is standby；
Rich in silt, heavy metal, salinity in Intestinum Stichopi japonici, want to obtain the Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid of high-quality,
Needing fully to remove above-mentioned impurity, the design concept of the present invention is as follows: (1) water-insoluble glucan suspension is the water of macromole
Suspension, macromole glucosan itself has the effect of flocculation of reuniting, and can fully adsorb or the mud that flocculate in Intestinum Stichopi japonici and heavily
The removal effect of the impurity such as metal impurities, especially heavy metal is splendid, after using glucosan suspension pretreating agent pretreatment,
The extensibility of Intestinum Stichopi japonici is the most excellent, and follow-up homogenizing, the effect of enzymolysis are substantially improved, it addition, glucosan safety non-toxic, the Portugal of residual
Effect that polysaccharide has on the contrary to be increased immunity, improve immunologic function, it is provided that the nutritive value of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid；
(2) reduced glutathion aqueous solution has the function of good activating cell and tissue, can improve in cell or tissue
Active oxygen and osmotic pressure, maintain Intestinum Stichopi japonici cell and the fresh and healthy state of tissue long period, be substantially improved follow-up ferment treatment
Effect, glutathion also safety non-toxic, the glutathion of residual has the function improving immune system, removing toxic substances on the contrary, improves sea
The nutritive value of ginseng intestinal Chelated Copper of Compound Amino Acid, improves the quality of finished product, by possible in Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid
The Heavy Metal Pollution risk existed reduces further or eliminates.
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate
Water, carries out homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 35-45 DEG C, adjusts pH value to 6.5-7.5, adds
Enter appropriate food-grade lipase, stir, enzymolysis 0.5-1h, Intestinum Stichopi japonici is carried out defat, then heats to 75 DEG C of inactivation 3-
5min, is subsequently cooled to room temperature and stands 1-2h, remove supernatant oil layer；The fat in Intestinum Stichopi japonici is removed by lipase enzymolysis
Fat, can improve the quality of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid, extends the shelf-life of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid.
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40-50 DEG C, adjusts pH value 6.5-7.0, adds
Entering appropriate complex food level protease hydrolyzed 2-3h, described complex food level protease is by compound protease and neutral egg
White enzyme composition, enzymolysis post-heating to 80 DEG C enzyme denaturing 10-15min, it is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；Logical
Cross enzymolysis and the protein in Intestinum Stichopi japonici is fully degraded into aminoacid and micromolecule polypeptide, it is simple to Intestinum Stichopi japonici composite aminoacid chelating
The absorption of copper and utilization, utilization rate is high, is of high nutritive value.
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-8000Da is obtained
Ultrafiltration permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.25-0.35 times of front volume nanofiltration concentrated solution, described NF membrane retain molecule
Amount is 150-300Da；Processed by nanofiltration desalination, it is thus achieved that Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid salinity low, in good taste；
(7) chelating: under conditions of 50-60 DEG C, adds suitable quantity of water dissolubility mantoquita while stirring in nanofiltration concentrated solution, with
Time slow regulation system pH be 5.5-6.5, the response time is 2～3h, maintenance system pH stable in course of reaction, and reaction terminates
Rear cooling, filtration, filtered solution is through being concentrated in vacuo and be spray-dried prepared Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid.
Described mantoquita is copper sulfate and/or copper chloride.
Preferably, in step (1), pretreating agent A is the water-insoluble glucan suspension of mass fraction 10%, described pre-
Inorganic agent B is the reduced glutathion aqueous solution of mass fraction 1.0%.
Preferably, temperature 35-65 DEG C of step (2) mesohigh homogenizing, pressure 120-400Mpa, circulates homogenizing at least two
Secondary.
Preferably, the enzyme work of described food-grade lipase is 20,000 U/g, and enzyme dosage is the 0.2-of fresh Intestinum Stichopi japonici quality
0.8%.
Preferably, in described step (4), the enzyme activity of compound protease and neutral protease is than for 2-3:1, and enzyme is total
Consumption is the 0.6-1.0% of fresh Intestinum Stichopi japonici quality.
The invention has the beneficial effects as follows: Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid rich in nutrition content prepared by the present invention, easily
In absorbing, absorption rate is high, and impurity and content of beary metal are low, are of high nutritive value.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1:
The preparation method of a kind of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid, described preparation method comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A and B to carry out pretreatment, pretreating agent A
For the water-insoluble glucan suspension of mass fraction 8%, described pretreating agent B is the reduced form paddy Guang of mass fraction 0.5%
Sweet peptide aqueous solution, concrete pretreatment operation is: first using pretreating agent A pretreatment 2h under room temperature, solid-liquid ratio is 1:2, then uses
Pretreating agent B stirs pretreatment 2h under room temperature, then stands 45minh, and solid-liquid ratio is 1:1；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate
Water, carries out homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid, high pressure homogenize temperature 35-45 DEG C, pressure 120Mpa, circulation homogenizing 3 twice；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 35 DEG C, adjusts pH value to 6.5, adds appropriate
Food-grade lipase, stirs, enzymolysis 1h, and Intestinum Stichopi japonici is carried out defat, then heats to 75 DEG C of inactivation 3min, then cools down
Standing 1h to room temperature, remove supernatant oil layer, the enzyme work of described food-grade lipase is 20,000 U/g, and enzyme dosage is new fresh sea cucumber
The 0.2% of intestinal quality；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40 DEG C, adjusts pH value 6.5, adds appropriate
Complex food level protease hydrolyzed 2h, described complex food level protease is by compound protease and neutral protease group
Become, enzymolysis post-heating to 80 DEG C enzyme denaturing 10min, be then centrifuged for separating, obtain Intestinum Stichopi japonici secondary enzymolysis supernatant, composite flavor albumen
The enzyme activity of enzyme and neutral protease is than for 2:1, and the total consumption of enzyme is the 0.6% of fresh Intestinum Stichopi japonici quality；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-2000Da is obtained
Ultrafiltration permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.25 times of front volume nanofiltration concentrated solution, the molecular cut off of described NF membrane is
150-200Da；
(7) chelating: under conditions of 50 DEG C, adds moderate amount of sulfuric acid copper, the most while stirring in nanofiltration concentrated solution
Regulation system pH is 5.5, and the response time is 2h, maintenance system pH stable in course of reaction, and reaction cools down after terminating, filters,
Filtered solution is through being concentrated in vacuo and be spray-dried prepared Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid.
Embodiment 2
The preparation method of a kind of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid, described preparation method comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A and B to carry out pretreatment, pretreating agent A
For the water-insoluble glucan suspension of mass fraction 12%, described pretreating agent B is the reduced form paddy Guang of mass fraction 1.5%
Sweet peptide aqueous solution, concrete pretreatment operation is: first using pretreating agent A pretreatment 1h under room temperature, solid-liquid ratio is 1:3, then uses
Pretreating agent B stirs pretreatment 3h under room temperature, then stands 45min, and solid-liquid ratio is 1:1；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate
Water, carries out homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid, temperature 60-65 DEG C of high pressure homogenize, pressure 400Mpa, circulation homogenizing twice；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 45 DEG C, adjusts pH value to 7.5, adds appropriate
Food-grade lipase, stirs, enzymolysis 1h, and Intestinum Stichopi japonici is carried out defat, then heats to 75 DEG C of inactivation 5min, then cools down
Stand 2h to room temperature, remove supernatant oil layer；The enzyme work of food-grade lipase is 20,000 U/g, and enzyme dosage is fresh Intestinum Stichopi japonici matter
The 0.8% of amount；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40-50 DEG C, adjusts pH value 6.5-7.0, adds
Entering appropriate complex food level protease hydrolyzed 2-3h, described complex food level protease is by compound protease and neutral egg
White enzyme composition, enzymolysis post-heating to 80 DEG C enzyme denaturing 10-15min, it is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；Multiple
Closing the enzyme activity of flavor protease and neutral protease ratio for 3:1, the total consumption of enzyme is the 1.0% of fresh Intestinum Stichopi japonici quality；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 6000-8000Da is obtained
Ultrafiltration permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.35 times of front volume nanofiltration concentrated solution, the molecular cut off of described NF membrane is
200-300Da；
(7) chelating: under conditions of 60 DEG C, adds appropriate copper chloride, the most while stirring in nanofiltration concentrated solution
Regulation system pH is 6.5, and the response time is 3h, maintenance system pH stable in course of reaction, and reaction cools down after terminating, filters,
Filtered solution is through being concentrated in vacuo and be spray-dried prepared Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid.
Embodiment 3:
The preparation method of a kind of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid, described preparation method comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A and B to carry out pretreatment, pretreating agent A
For the water-insoluble glucan suspension of mass fraction 10%, described pretreating agent B is the reduced form paddy Guang of mass fraction 1.0%
Sweet peptide aqueous solution, concrete pretreatment operation is: is mixed homogeneously with volume ratio 1:1 with pretreating agent B by pretreating agent A, then adds
Enter fresh Intestinum Stichopi japonici, stir process 2.5h under room temperature, then stand 1h, solid-liquid ratio 1:2, solid-liquid separation after pretreatment
Standby；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate
Water, carries out homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid, temperature 40-45 DEG C of high pressure homogenize, pressure 180Mpa, circulation homogenizing three times；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 40 DEG C, adjusts pH value to 7.0, adds appropriate
Food-grade lipase, stirs, enzymolysis 1h, and Intestinum Stichopi japonici is carried out defat, then heats to 75 DEG C of inactivation 5min, then cools down
Stand 2h to room temperature, remove supernatant oil layer；The enzyme work of food-grade lipase is 20,000 U/g, and enzyme dosage is fresh Intestinum Stichopi japonici matter
The 0.5% of amount；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 45 DEG C, adjusts pH value 6.8, adds appropriate
Complex food level protease hydrolyzed 2.5h, described complex food level protease is by compound protease and neutral protease group
Become, enzymolysis post-heating to 80 DEG C enzyme denaturing 12min, be then centrifuged for separating, obtain Intestinum Stichopi japonici secondary enzymolysis supernatant；Composite flavor albumen
The enzyme activity of enzyme and neutral protease is than for 2.5:1, and the total consumption of enzyme is the 0.75% of fresh Intestinum Stichopi japonici quality；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 6000Da is obtained ultrafiltration
Permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.3 times of front volume nanofiltration concentrated solution, the molecular cut off of described NF membrane is
220Da；
(7) chelating: under conditions of 55 DEG C, adds moderate amount of sulfuric acid copper, the most while stirring in nanofiltration concentrated solution
Regulation system pH is 6.0, and the response time is 2.5h, maintenance system pH stable in course of reaction, and reaction cools down after terminating, mistake
Filter, filtered solution is through being concentrated in vacuo and be spray-dried prepared Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid.
Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid rich in nutrition content prepared by the present invention, is of high nutritive value, it is easy to absorb profit
With, absorption rate is high, and impurity content is low, and heavy metal does not detects.Embodiment described above is a kind of preferable of the present invention
Scheme, not the present invention is made any pro forma restriction, in the premise without departing from the technical scheme described in claim
Also has down other variant and remodeling.
Claims (6)
1. the preparation method of an Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid, it is characterised in that: described preparation method includes walking as follows
Rapid:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A and B to carry out pretreatment, and pretreating agent A is matter
The water-insoluble glucan suspension of amount mark 8-12%, described pretreating agent B is the reduced form paddy of mass fraction 0.5-1.5%
Guang sweet peptide aqueous solution, concrete pretreatment operation is: first using pretreating agent A pretreatment 1-2h under room temperature, solid-liquid ratio is 1:2-
3, then under room temperature, stir pretreatment 2-3h with pretreating agent B, then standing 45min-1h, solid-liquid ratio is 1:1-2, or will be pre-
Inorganic agent A is mixed homogeneously with volume ratio 1:1 with pretreating agent B, is subsequently adding fresh Intestinum Stichopi japonici, stir process 2-under room temperature
2.5h, then stands 0.5-1h, and solid-liquid ratio 1:2, after pretreatment, solid-liquid separation is standby；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate water, enter
Row homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 35-45 DEG C, adjusts pH value to 6.5-7.5, adds suitable
Amount food-grade lipase, stirs, and enzymolysis 0.5-1h carries out defat to Intestinum Stichopi japonici, then heats to 75 DEG C of inactivation 3-5min,
It is subsequently cooled to room temperature and stands 1-2h, remove supernatant oil layer；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40-50 DEG C, adjusts pH value 6.5-7.0, adds suitable
The complex food level protease hydrolyzed 2-3h of amount, described complex food level protease is by compound protease and neutral protease
Composition, enzymolysis post-heating to 80 DEG C enzyme denaturing 10-15min, it is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-8000Da is obtained ultrafiltration
Permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates, ultrafiltration
Permeate dialysis be concentrated into dilution 0.25-0.35 times of front volume nanofiltration concentrated solution, the molecular cut off of described NF membrane is
150-300Da；
(7) chelating: under conditions of 50-60 DEG C, adds suitable quantity of water dissolubility mantoquita in nanofiltration concentrated solution while stirring, delays simultaneously
Slow regulation system pH is 5.5-6.5, and the response time is 2～3h, maintenance system pH stable in course of reaction, and reaction is cold after terminating
But, filtering, filtered solution is through being concentrated in vacuo and be spray-dried prepared Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid.
The preparation method of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid the most according to claim 1, it is characterised in that: described mantoquita
For copper sulfate and/or copper chloride.
The preparation method of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid the most according to claim 1, it is characterised in that: step (1)
Middle pretreating agent A is the water-insoluble glucan suspension of mass fraction 10%, and described pretreating agent B is mass fraction 1.0%
Reduced glutathion aqueous solution.
The preparation method of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid the most according to claim 1, it is characterised in that: step (2)
Temperature 35-65 DEG C of mesohigh homogenizing, pressure 120-400Mpa, circulation homogenizing is at least twice.
The preparation method of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid the most according to claim 1, it is characterised in that: described food
The enzyme work of level lipase is 20,000 U/g, and enzyme dosage is the 0.2-0.8% of fresh Intestinum Stichopi japonici quality.
The preparation method of Intestinum Stichopi japonici Chelated Copper of Compound Amino Acid the most according to claim 1, it is characterised in that: described step
(4) in, the enzyme activity of compound protease and neutral protease is than for 2-3:1, and the total consumption of enzyme is fresh Intestinum Stichopi japonici quality
0.6-1.0%.
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