CN106360738A - Preparation method of sea cucumber intestine-magnesium amino acid chelate compound - Google Patents
Preparation method of sea cucumber intestine-magnesium amino acid chelate compound Download PDFInfo
- Publication number
- CN106360738A CN106360738A CN201610685806.8A CN201610685806A CN106360738A CN 106360738 A CN106360738 A CN 106360738A CN 201610685806 A CN201610685806 A CN 201610685806A CN 106360738 A CN106360738 A CN 106360738A
- Authority
- CN
- China
- Prior art keywords
- intestinum stichopi
- stichopi japonici
- magnesium
- preparation
- pretreatment
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 150000001875 compounds Chemical class 0.000 title claims abstract description 11
- 241000251511 Holothuroidea Species 0.000 title abstract description 9
- 229940085493 magnesium amino acid chelate Drugs 0.000 title abstract description 6
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 31
- 238000001728 nano-filtration Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 239000012141 concentrate Substances 0.000 claims abstract description 17
- 238000006243 chemical reaction Methods 0.000 claims abstract description 12
- 159000000003 magnesium salts Chemical class 0.000 claims abstract description 9
- 238000001694 spray drying Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 235000001014 amino acid Nutrition 0.000 claims description 34
- 150000001413 amino acids Chemical class 0.000 claims description 34
- 239000003795 chemical substances by application Substances 0.000 claims description 34
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 31
- 239000002131 composite material Substances 0.000 claims description 31
- 229910052749 magnesium Inorganic materials 0.000 claims description 31
- 239000011777 magnesium Substances 0.000 claims description 31
- 102000004190 Enzymes Human genes 0.000 claims description 29
- 108090000790 Enzymes Proteins 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 19
- 108091005804 Peptidases Proteins 0.000 claims description 18
- 239000004365 Protease Substances 0.000 claims description 18
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 18
- 230000000694 effects Effects 0.000 claims description 16
- 239000012528 membrane Substances 0.000 claims description 15
- 239000012466 permeate Substances 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229920001503 Glucan Polymers 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 11
- 238000010792 warming Methods 0.000 claims description 11
- 238000000502 dialysis Methods 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 10
- 102000004882 Lipase Human genes 0.000 claims description 9
- 108090001060 Lipase Proteins 0.000 claims description 9
- 239000004367 Lipase Substances 0.000 claims description 9
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims description 9
- 235000019421 lipase Nutrition 0.000 claims description 9
- 108090000145 Bacillolysin Proteins 0.000 claims description 8
- 102000035092 Neutral proteases Human genes 0.000 claims description 8
- 108091005507 Neutral proteases Proteins 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- 239000013522 chelant Substances 0.000 claims description 6
- 229960003180 glutathione Drugs 0.000 claims description 6
- 235000003969 glutathione Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000033228 biological regulation Effects 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 5
- 238000012423 maintenance Methods 0.000 claims description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 5
- 230000004044 response Effects 0.000 claims description 5
- 230000006641 stabilisation Effects 0.000 claims description 5
- 238000011105 stabilization Methods 0.000 claims description 5
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 102000038379 digestive enzymes Human genes 0.000 claims description 2
- 108091007734 digestive enzymes Proteins 0.000 claims description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 2
- 239000012535 impurity Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 1
- 239000007795 chemical reaction product Substances 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 210000004379 membrane Anatomy 0.000 description 8
- 230000000050 nutritive effect Effects 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 108010024636 Glutathione Proteins 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 241000965254 Apostichopus japonicus Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 229910001425 magnesium ion Inorganic materials 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 229910052720 vanadium Inorganic materials 0.000 description 2
- GPPXJZIENCGNKB-UHFFFAOYSA-N vanadium Chemical compound [V]#[V] GPPXJZIENCGNKB-UHFFFAOYSA-N 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 241000165940 Houjia Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000001842 enterocyte Anatomy 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000003867 tiredness Effects 0.000 description 1
- 208000016255 tiredness Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- 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 relates to a preparation method of a sea cucumber intestine-magnesium amino acid chelate compound. The preparation method comprises 1, sea cucumber intestine pretreatment, 2, sea cucumber intestine homogenization, 3, primary enzymolysis, 4, secondary enzymolysis, 5, ultrafiltration, 6, nanofiltration and 7, chelating: adding a proper amount of a magnesium salt into the nanofiltration concentrate along with stirring, simultaneously, slowly adding a proper amount of an acid into the nanofiltration concentrate to adjust pH of the system to 3-4, carrying out a reaction process for 2-3h under control of a stable pH value of the system, after the reaction, cooling and filtering the reaction product, carrying out vacuum concentration on the filtrate, and carrying out spray drying on the concentrated solution to obtain the sea cucumber intestine-magnesium amino acid chelate compound. The sea cucumber intestine-magnesium amino acid chelate compound is rich in nutrients, can be easily absorbed and used, has a high absorption and utilization rate, has low impurity and heavy metal content and has a high nutrition value.
Description
Technical field
The present invention relates to a kind of method preparing Intestinum Stichopi japonici composite aminoacid chelating magnesium.
Background technology
Stichopus japonicuss belong to one of precious seafood, and it contains more than the 50 kind of nutritional labeling beneficial to human physiological activity in vivo, wherein
Protein content is higher, trace element abundant species, can continue human senility, tonify Qi of the kidney, essence-replenishing and marrow-strengthening, allaying tiredness,
Effect with more anticoagulation, antitumor, antibacterial, antiviral and enhance immunity.In recent years, the enterprise of processing sea cucumber is also more next
More, contained nutritional labeling in the leftover bits and pieces-Intestinum Stichopi japonici during Holothurian machining, no less than body wall.Its dry intestinal rate containing vanadium
For million parts 12 parts are about higher 3 times than rate containing vanadium in its body.The effect of it has warming middle-Jiao and tonifying deficiency pain relieving, can treat stomach and ten
Two Duodenalulcers.
Intestinum Stichopi japonici resource using day by day causing attention, a lot of enterprises manually go Intestinum Stichopi japonici after sand, cleaning, cold air drying
Dry or lyophilization, then polishing or micronizing, make capsule product.But this kind of capsule product does not do life to Intestinum Stichopi japonici
Thing is processed, and absorption rate is low, and nutritive value is had a greatly reduced quality.In addition, also existing in the process of raw material: manually the going of Intestinum Stichopi japonici
Husky mud efficiency is low and silt is not thorough, not thorough with water cleaning, desalting, causes content of beary metal and exceeded the asking of salinity in product
Topic.
Magnesium amino acid chelate is a kind of magnesium version that magnesium ion is entrenched in the middle of two amino acid moleculars.Two amino
Acid molecule clamps a magnesium ion as " crab claw ", forms overstable chelate structure, then by aminoacid passage, magnesium is transported
Deliver in blood, so that magnesium is 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 magnesium amino acid chelate.
Content of the invention
It is an object of the invention to solution the deficiencies in the prior art, one kind is provided to prepare Intestinum Stichopi japonici composite aminoacid chelating magnesium
Method, the method preparation Intestinum Stichopi japonici composite aminoacid chelating magnesium nutrition composition 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:
A kind of preparation method of Intestinum Stichopi japonici composite aminoacid chelating magnesium, described preparation method comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, pretreatment, pretreating agent a are carried out using pretreating agent a and b
Water-insoluble glucan suspension for mass fraction 8-12%, described pretreating agent b is the reduction of mass fraction 0.5-1.5%
Type Glutathione aqueous solution, concrete pretreatment operation is: first adopts pretreating agent a pretreatment 1-2h under room temperature, solid-liquid ratio is
1:2-3, then stir pretreatment 2-3h under room temperature with pretreating agent b, then stand 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, at stirring under the room temperature
Reason 2-2.5h, then stands 0.5-1h, solid-liquid ratio 1:2, it is standby that pretreatment finishes rear solid-liquid separation；
It is rich in silt, heavy metal, salinity in Intestinum Stichopi japonici, want to obtain the Intestinum Stichopi japonici composite aminoacid chelating magnesium of high-quality,
Need 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 has the effect of flocculation of reuniting in itself, mud and the weight that can fully adsorb or flocculate in Intestinum Stichopi japonici
The removal effect of the impurity such as metal impurities, especially heavy metal is splendid, after glucosan suspension pretreating agent pretreatment,
The extensibility of Intestinum Stichopi japonici is all excellent, and follow-up homogenizing, the effect of enzymolysis substantially improve, in addition, glucosan safety non-toxic, the Portugal of residual
Polysaccharide has functions that on the contrary to increase immunity, improves immunologic function, provides the nutritive value of Intestinum Stichopi japonici composite aminoacid chelating magnesium；
(2) reduced glutathion aqueous solution has good activating cell and the function of tissue, can improve in cell or tissue
Active oxygen and osmotic pressure, maintain Stichopus japonicuss enterocyte and the fresh and healthy state of tissue long period, substantially improve follow-up ferment treatment
Effect, Glutathione also safety non-toxic, the Glutathione of residual have on the contrary improves immune system, removing toxic substances function, improve sea
The nutritive value of ginseng intestinal composite aminoacid chelating magnesium, improves the quality of finished product, will be possible in Intestinum Stichopi japonici composite aminoacid chelating magnesium
The Heavy Metal Pollution risk existing reduces further or eliminates.
(2) homogenizing of Intestinum Stichopi japonici: pretreated for step (1) 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, plus
Enter appropriate food-grade lipase, stir, digest 0.5-1h, defat is carried out to Intestinum Stichopi japonici, then heat to 75 DEG C of inactivation 3-
5min, is subsequently cooled to room temperature standing 1-2h, removes supernatant oil layer；The fat removing in Intestinum Stichopi japonici is digested by Digestive Enzyme
Fat, can improve the quality of Intestinum Stichopi japonici composite aminoacid chelating magnesium, extend the shelf-life of Intestinum Stichopi japonici composite aminoacid chelating magnesium.
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) is processed is warming up to 40-50 DEG C, adjust ph value 6.5-7.0, plus
Enter 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 of enzyme denaturing 10-15min, 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, be easy to Intestinum Stichopi japonici composite aminoacid chelating
The absorption of magnesium and utilization, utilization rate is high, is of high nutritive value.
(5) ultrafiltration: the ultrafiltration membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-8000da is obtained
Ultrafiltration permeate；
(6) nanofiltration: the ultrafiltration permeate of step (6) is diluted with appropriate pure water, then carries out dialysis with NF membrane and concentrate,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.25-0.35 times of front volume nanofiltration concentrate, the retention molecule of described NF membrane
Measure as 150-300da；Processed by nanofiltration desalination, the Intestinum Stichopi japonici composite aminoacid chelating magnesium salt of acquisition divide low, in good taste；
(7) chelate: under conditions of 60-80 DEG C, add appropriate magnesium salt while stirring toward in nanofiltration concentrate, slowly simultaneously
Addition appropriate bases regulation system ph is 6.5-7.5, and the response time is 2～3h, maintenance system ph value stabilization in course of reaction, reaction
Cooling, filtration after end, filtered solution is obtained Intestinum Stichopi japonici composite aminoacid chelating magnesium through concentrated in vacuo and spray drying.
Described magnesium salt is magnesium sulfate and/or magnesium 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 activity 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) enzyme activity of compound protease and neutral protease than for 2-3:1, enzyme is total
Consumption is the 0.6-1.0% of fresh Intestinum Stichopi japonici quality.
The invention has the beneficial effects as follows: the Intestinum Stichopi japonici composite aminoacid chelating magnesium nutrition composition of present invention preparation enriches, easily
In absorbing, absorption rate is high, and impurity and content of beary metal are low, are of high nutritive value.
Specific embodiment
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1:
A kind of preparation method of Intestinum Stichopi japonici composite aminoacid chelating magnesium, described preparation method comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, pretreatment, pretreating agent a are carried out using pretreating agent a and b
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 adopts 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: pretreated for step (1) 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 three is 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, add appropriate
Food-grade lipase, stirs, and digests 1h, carries out defat to Intestinum Stichopi japonici, then heats to 75 DEG C of inactivation 3min, then cools down
Stand 1h to room temperature, remove supernatant oil layer, the enzyme activity 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) is processed is warming up to 40 DEG C, adjust ph value 6.5, add 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 of enzyme denaturing 10min, is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant, composite flavor albumen
Than for 2:1, the total consumption of enzyme is the 0.6% of fresh Intestinum Stichopi japonici quality to the enzyme activity of enzyme and neutral protease；
(5) ultrafiltration: the ultrafiltration membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-2000da is obtained
Ultrafiltration permeate；
(6) nanofiltration: the ultrafiltration permeate of step (6) is diluted with appropriate pure water, then carries out dialysis with NF membrane and concentrate,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.25 times of front volume nanofiltration concentrate, the molecular cut off of described NF membrane is
150-200da；
(7) chelate: under conditions of 60 DEG C, add appropriate magnesium salt while stirring toward in nanofiltration concentrate, slowly add simultaneously
Entering appropriate bases regulation system ph is 6.5, and the response time is 2h, maintenance system ph value stabilization in course of reaction, and reaction is cold after terminating
But, filter, filtered solution is obtained Intestinum Stichopi japonici composite aminoacid chelating magnesium through concentrated in vacuo and spray drying.
Embodiment 2
A kind of preparation method of Intestinum Stichopi japonici composite aminoacid chelating magnesium, described preparation method comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, pretreatment, pretreating agent a are carried out using pretreating agent a and b
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 adopts 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: pretreated for step (1) 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 is 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, add appropriate
Food-grade lipase, stirs, and digests 1h, carries out defat to Intestinum Stichopi japonici, then heats to 75 DEG C of inactivation 5min, then cools down
Stand 2h to room temperature, remove supernatant oil layer；The enzyme activity 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) is processed is warming up to 40-50 DEG C, adjust ph value 6.5-7.0, plus
Enter 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 of enzyme denaturing 10-15min, is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；Multiple
Close 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 ultrafiltration membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 6000-8000da is obtained
Ultrafiltration permeate；
(6) nanofiltration: the ultrafiltration permeate of step (6) is diluted with appropriate pure water, then carries out dialysis with NF membrane and concentrate,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.35 times of front volume nanofiltration concentrate, the molecular cut off of described NF membrane is
200-300da；
(7) chelate: under conditions of 80 DEG C, add appropriate magnesium salt while stirring toward in nanofiltration concentrate, slowly add simultaneously
Entering appropriate bases regulation system ph is 7.5, and the response time is 3h, maintenance system ph value stabilization in course of reaction, and reaction is cold after terminating
But, filter, filtered solution is obtained Intestinum Stichopi japonici composite aminoacid chelating magnesium through concentrated in vacuo and spray drying.
Embodiment 3:
A kind of preparation method of Intestinum Stichopi japonici composite aminoacid chelating magnesium, described preparation method comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, pretreatment, pretreating agent a are carried out using pretreating agent a and b
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: pretreating agent a mixed homogeneously with volume ratio 1:1 with pretreating agent b, Ran Houjia
Enter fresh Intestinum Stichopi japonici, stir process 2.5h under room temperature, then stand 1h, solid-liquid ratio 1:2, pretreatment finishes rear solid-liquid separation
Standby；
(2) homogenizing of Intestinum Stichopi japonici: pretreated for step (1) 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, add appropriate
Food-grade lipase, stirs, and digests 1h, carries out defat to Intestinum Stichopi japonici, then heats to 75 DEG C of inactivation 5min, then cools down
Stand 2h to room temperature, remove supernatant oil layer；The enzyme activity 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) is processed is warming up to 45 DEG C, adjust ph value 6.8, add 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 of enzyme denaturing 12min, is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；Composite flavor albumen
Than for 2.5:1, the total consumption of enzyme is the 0.75% of fresh Intestinum Stichopi japonici quality to the enzyme activity of enzyme and neutral protease；
(5) ultrafiltration: the ultrafiltration membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 6000da is obtained ultrafiltration
Permeate；
(6) nanofiltration: the ultrafiltration permeate of step (6) is diluted with appropriate pure water, then carries out dialysis with NF membrane and concentrate,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.3 times of front volume nanofiltration concentrate, the molecular cut off of described NF membrane is
220da；
(7) chelate: under conditions of 70 DEG C, add appropriate magnesium salt while stirring toward in nanofiltration concentrate, slowly add simultaneously
Entering appropriate bases regulation system ph is 7.0, and the response time is 2.5h, maintenance system ph value stabilization in course of reaction, after reaction terminates
Cooling, filtration, filtered solution is obtained Intestinum Stichopi japonici composite aminoacid chelating magnesium through concentrated in vacuo and spray drying.
The Intestinum Stichopi japonici composite aminoacid chelating magnesium nutrition composition of present invention preparation 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 detect.Embodiment described above is a kind of preferable of the present invention
Scheme, not the present invention is made with any pro forma restriction, in the premise without departing from the technical scheme described in claim
Also has down other variants and remodeling.
Claims (6)
1. a kind of preparation method of Intestinum Stichopi japonici composite aminoacid chelating magnesium it is characterised in that: described preparation method includes walking as follows
Rapid:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, pretreatment is carried out using pretreating agent a and b, pretreating agent a is matter
The water-insoluble glucan suspension of amount fraction 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 adopts pretreating agent a pretreatment 1-2h under room temperature, solid-liquid ratio is 1:2-
3, then stir pretreatment 2-3h under room temperature with pretreating agent b, then stand 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, solid-liquid ratio 1:2, it is standby that pretreatment finishes rear solid-liquid separation；
(2) homogenizing of Intestinum Stichopi japonici: pretreated for step (1) 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, add suitable
Amount food-grade lipase, stirs, and digests 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 standing 1-2h, remove supernatant oil layer；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) is processed is warming up to 40-50 DEG C, adjust ph value 6.5-7.0, add 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 of enzyme denaturing 10-15min, is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；
(5) ultrafiltration: the ultrafiltration membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-8000da is obtained ultrafiltration
Permeate；
(6) nanofiltration: the ultrafiltration permeate of step (6) is diluted with appropriate pure water, then carries out dialysis with NF membrane and concentrate, ultrafiltration
Permeate dialysis be concentrated into dilution 0.25-0.35 times of front volume nanofiltration concentrate, the molecular cut off of described NF membrane is
150-300da；
(7) chelate: under conditions of 60-80 DEG C, add appropriate magnesium salt toward in nanofiltration concentrate while stirring, be slowly added
Appropriate bases regulation system ph is 6.5-7.5, and the response time is 2～3h, maintenance system ph value stabilization in course of reaction, and reaction terminates
Cooling, filtration afterwards, filtered solution is obtained Intestinum Stichopi japonici composite aminoacid chelating magnesium through concentrated in vacuo and spray drying.
2. Intestinum Stichopi japonici composite aminoacid chelating magnesium according to claim 1 preparation method it is characterised in that: described magnesium salt
For magnesium sulfate and/or magnesium chloride.
3. Intestinum Stichopi japonici composite aminoacid chelating magnesium according to claim 1 preparation method 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.
4. Intestinum Stichopi japonici composite aminoacid chelating magnesium according to claim 1 preparation method it is characterised in that: step (2)
Temperature 35-65 DEG C of mesohigh homogenizing, pressure 120-400mpa, circulation homogenizing is at least twice.
5. Intestinum Stichopi japonici composite aminoacid chelating magnesium according to claim 1 preparation method it is characterised in that: described food
The enzyme activity of level Digestive Enzyme is 20,000 u/g, and enzyme dosage is the 0.2-0.8% of fresh Intestinum Stichopi japonici quality.
6. Intestinum Stichopi japonici composite aminoacid chelating magnesium according to claim 1 preparation method it is characterised in that: described step
(4) in, than for 2-3:1, the total consumption of enzyme is fresh Intestinum Stichopi japonici quality to the enzyme activity of compound protease and neutral protease
0.6-1.0%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685806.8A CN106360738A (en) | 2016-08-17 | 2016-08-17 | Preparation method of sea cucumber intestine-magnesium amino acid chelate compound |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610685806.8A CN106360738A (en) | 2016-08-17 | 2016-08-17 | Preparation method of sea cucumber intestine-magnesium amino acid chelate compound |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360738A true CN106360738A (en) | 2017-02-01 |
Family
ID=57878044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610685806.8A Pending CN106360738A (en) | 2016-08-17 | 2016-08-17 | Preparation method of sea cucumber intestine-magnesium amino acid chelate compound |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360738A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
| 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 |
-
2016
- 2016-08-17 CN CN201610685806.8A patent/CN106360738A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101491287B (en) | Method for extracting lactose and lactoalbumin from whey and producing formulation milk powder | |
| CN101904482B (en) | Natural peptide-rich flavor enhancer and preparation method thereof | |
| CN106333359A (en) | Oyster polypeptide and spirulina nutritional tablet and preparation method thereof | |
| CN106259780A (en) | Sea cucumber intestine polypeptide cookies and preparation method thereof | |
| CN106265419A (en) | Whitening moisturizing face masque liquid and preparation method thereof | |
| CN106215168A (en) | Compositions of prevention Age related macular and preparation method thereof | |
| CN106319010A (en) | Method for preparing holothurian intestine polypeptide through ultrasonic-assisted enzymolysis | |
| CN106262941A (en) | Compound trepang intestinal polypeptide powder and preparation method thereof | |
| CN106309306A (en) | Skin care facial cleanser and preparation method thereof | |
| CN106260551A (en) | Chelating calcium mixed feed and preparation method thereof | |
| CN106306326A (en) | Preparation method of food-grade oyster polypeptide | |
| CN102511890A (en) | Jellyfish beverage | |
| CN106307552A (en) | Preparation method of calcium, ferrum and zinc enriched chelates | |
| CN106333357A (en) | Sea cucumber intestine and spirulina medicinal granules and preparation method thereof | |
| CN106333358A (en) | Sea cucumber intestine extract calcium tablet and preparation method thereof | |
| CN106307540A (en) | Polypeptide capsule for preventing zinc deficiency and preparation method thereof | |
| CN106309498A (en) | Polypeptide capsule for preventing osteoporosis and preparation method thereof | |
| CN106307169A (en) | Method for preparing composite sea cucumber intestine amino acid chelated iron | |
| CN106262035A (en) | The preparation method of zinc-rich Concha Ostreae powder | |
| CN106360738A (en) | Preparation method of sea cucumber intestine-magnesium amino acid chelate compound | |
| CN106244656A (en) | The method that Intestinum Stichopi japonici nanofiltration liquid prepares Complex Amino Acid Chelated Iron zinc | |
| CN106318987A (en) | Method for preparing composite amino acid chelated calcium iron | |
| CN106262899A (en) | Sea cucumber intestine polypeptide health beverage and preparation method thereof | |
| CN106260552A (en) | Chelated magnesium mixed feed and preparation method thereof | |
| CN106262896A (en) | Intestinum Stichopi japonici spirulina nutrition tablet and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170201 |
|
| RJ01 | Rejection of invention patent application after publication |