CN106318986A - Preparation method of sea cucumber intestine compound amino acid chelated zinc - Google Patents
Preparation method of sea cucumber intestine compound amino acid chelated zinc Download PDFInfo
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Abstract
The invention relates to a preparation method of sea cucumber intestine compound amino acid chelated zinc. The method comprises the following steps that sea cucumber intestines are pretreated; 2, the sea cucumber intestines are homogenized; 3, primary enzymolysis is carried out; 4, secondary enzymolysis is carried out; 5, ultra-filtration is carried out; 6, nano-filtration is carried out; 7, chelating is carried out, wherein at the temperature of 35-45 DEG C, a proper amount of soluble zinc salt is added into a nano-filtration concentrated solution while stirring is carried out, meanwhile, a proper amount of alkali is added slowly for regulating the pH of the system to range from 7.0 to 7.5, reaction time is 2-3 h, the pH value of the system is kept stable in the reaction process, cooling and centrifugation are carried out after the reaction is over, solids are washed, dried and smashed, and the sea cucumber intestine compound amino acid chelated zinc is prepared. The prepared sea cucumber intestine compound amino acid chelated zinc is rich in nutritional ingredient, easy to absorb and utilize, high in absorption and utilization rate, low in impurity and heavy metal content and high in nutritive value.
Description
Technical field
The present invention relates to a kind of method preparing Intestinum Stichopi japonici composite aminoacid chelating zinc.
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.
Zinc-amino acid chelate is a kind of zinc version that zinc ion is entrenched in the middle of two amino acid moleculars.Two amino
Acid molecule clamps a zinc ion as " crab claw ", forms overstable chelate structure, then by aminoacid passage, zinc is transported
Deliver in blood, make zinc 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 zinc-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 composite aminoacid chelating zinc
Method, Intestinum Stichopi japonici composite aminoacid chelating zinc nutrition composition prepared by the method enrich, 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 composite aminoacid chelating zinc, 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 composite aminoacid chelating zinc 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 composite aminoacid chelating zinc；
(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 composite aminoacid chelating zinc, improves the quality of finished product, by possible in Intestinum Stichopi japonici composite aminoacid chelating zinc
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 composite aminoacid chelating zinc, extends the shelf-life of Intestinum Stichopi japonici composite aminoacid chelating zinc.
(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 zinc 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；By nanofiltration to Intestinum Stichopi japonici composite aminoacid chelating zinc desalting processing, it is thus achieved that Intestinum Stichopi japonici aminoacids complex
Chelated zinc salinity is low, in good taste；
(7) chelating: under conditions of 35-45 DEG C, add appropriate soluble zinc salt in nanofiltration concentrated solution while stirring, with
Time to be slowly added to appropriate bases regulation system pH be 7.0～7.5, the response time is 2～3h, and in course of reaction, maintenance system pH value is steady
Fixed, reaction cools down after terminating, is centrifuged, and solid content is scrubbed, dry and pulverizes, and prepares Intestinum Stichopi japonici composite aminoacid chelating zinc.
Preferably, during described soluble zinc salt is zinc sulfate and crystalline hydrate thereof or zinc acetate and crystalline hydrate thereof
Any one or a few.
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 composite aminoacid chelating zinc nutrition composition prepared by the present invention enriches, 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 composite aminoacid chelating zinc, 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 35 DEG C, adds moderate amount of sulfuric acid zinc, the most while stirring in nanofiltration concentrated solution
Adding appropriate bases regulation system pH is 7.0～7.1, and the response time is 3h, maintenance system pH stable in course of reaction, reaction knot
Cooling down after bundle, be centrifuged, solid content is scrubbed, dry and pulverizes, and prepares Intestinum Stichopi japonici composite aminoacid chelating zinc.
Embodiment 2
The preparation method of a kind of Intestinum Stichopi japonici composite aminoacid chelating zinc, 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 45 DEG C, add appropriate zinc sulphate heptahydrate, simultaneously in nanofiltration concentrated solution while stirring
Being slowly added to appropriate bases regulation system pH is 7.4～7.5, and the response time is 2h, maintenance system pH stable in course of reaction, instead
Should cool down after terminating, be centrifuged, solid content is scrubbed, dry and pulverizes, and prepares Intestinum Stichopi japonici composite aminoacid chelating zinc.
Embodiment 3:
The preparation method of a kind of Intestinum Stichopi japonici composite aminoacid chelating zinc, 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 40 DEG C, adds appropriate zinc acetate, the most while stirring in nanofiltration concentrated solution
Adding appropriate bases regulation system pH is 7.2～7.3, and the response time is 2.5h, maintenance system pH stable in course of reaction, reaction
Cooling down after end, be centrifuged, solid content is scrubbed, dry and pulverizes, and prepares Intestinum Stichopi japonici composite aminoacid chelating zinc.
Intestinum Stichopi japonici composite aminoacid chelating zinc nutrition composition prepared by the present invention enriches, and 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 composite aminoacid chelating zinc, 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 35-45 DEG C, add appropriate soluble zinc salt in nanofiltration concentrated solution while stirring, delay simultaneously
Slow appropriate bases regulation system pH that adds is 7.0～7.5, and the response time is 2～3h, maintenance system pH stable in course of reaction,
Reaction cools down after terminating, is centrifuged, and solid content is scrubbed, dry and pulverizes, and prepares Intestinum Stichopi japonici composite aminoacid chelating zinc.
The preparation method of Intestinum Stichopi japonici composite aminoacid chelating zinc the most according to claim 1, it is characterised in that: described solvable
Property zinc salt is any one or a few in zinc sulfate and crystalline hydrate thereof or zinc acetate and crystalline hydrate thereof.
The preparation method of Intestinum Stichopi japonici composite aminoacid chelating zinc 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 composite aminoacid chelating zinc 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 composite aminoacid chelating zinc 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 composite aminoacid chelating zinc 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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| CN103230020A (en) * | 2013-04-15 | 2013-08-07 | 武汉工业学院 | Preparation method of protein short peptide chelated calcium |
| KR20150132704A (en) * | 2014-05-16 | 2015-11-26 | 시원해양 주식회사 | Extract of sea cucumber and sea urchin, preparing thereof, functional foods and cosmetics using the same |
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| CN105455145A (en) * | 2016-01-06 | 2016-04-06 | 威海特伦斯生物工程有限公司 | Selenium-enriched trepang pulp |
| CN105595224A (en) * | 2015-12-30 | 2016-05-25 | 威海力元海洋生物科技有限公司 | Sea cucumber dunaliella salina glucosan selenium preparation and preparation process |
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|---|---|---|---|---|
| CN103230020A (en) * | 2013-04-15 | 2013-08-07 | 武汉工业学院 | Preparation method of protein short peptide chelated calcium |
| KR20150132704A (en) * | 2014-05-16 | 2015-11-26 | 시원해양 주식회사 | Extract of sea cucumber and sea urchin, preparing thereof, functional foods and cosmetics using the same |
| CN105361153A (en) * | 2015-11-18 | 2016-03-02 | 山东省海洋资源与环境研究院 | Processing method of sea cucumber glycopeptides chelated calcium |
| CN105325851A (en) * | 2015-11-26 | 2016-02-17 | 威海新异生物科技有限公司 | Trepang composite flour capable of nourishing kidney and strengthening essence, and tonifying Yang to cure impotence |
| CN105595224A (en) * | 2015-12-30 | 2016-05-25 | 威海力元海洋生物科技有限公司 | Sea cucumber dunaliella salina glucosan selenium preparation and preparation process |
| CN105455145A (en) * | 2016-01-06 | 2016-04-06 | 威海特伦斯生物工程有限公司 | Selenium-enriched trepang pulp |
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Application publication date: 20170111 |