CN106901240A - A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age - Google Patents
A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age Download PDFInfo
- Publication number
- CN106901240A CN106901240A CN201611251345.XA CN201611251345A CN106901240A CN 106901240 A CN106901240 A CN 106901240A CN 201611251345 A CN201611251345 A CN 201611251345A CN 106901240 A CN106901240 A CN 106901240A
- Authority
- CN
- China
- Prior art keywords
- parts
- amyotrophic
- protein food
- old age
- marine protein
- 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
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 33
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 230000002265 prevention Effects 0.000 title claims abstract description 17
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 32
- 229910052742 iron Inorganic materials 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 235000018102 proteins Nutrition 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 27
- 238000004332 deodorization Methods 0.000 claims description 25
- 235000013599 spices Nutrition 0.000 claims description 23
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000012153 distilled water Substances 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- 238000000108 ultra-filtration Methods 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 239000008367 deionised water Substances 0.000 claims description 9
- 229910021641 deionized water Inorganic materials 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 6
- JDRSMPFHFNXQRB-CMTNHCDUSA-N Decyl beta-D-threo-hexopyranoside Chemical compound CCCCCCCCCCO[C@@H]1O[C@H](CO)C(O)[C@H](O)C1O JDRSMPFHFNXQRB-CMTNHCDUSA-N 0.000 claims description 5
- 241000123865 Gynura bicolor Species 0.000 claims description 5
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 229940073499 decyl glucoside Drugs 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 5
- 244000298715 Actinidia chinensis Species 0.000 claims description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 4
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- 241000207199 Citrus Species 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- 235000021028 berry Nutrition 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical class [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 4
- 235000011086 calcium lactate Nutrition 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 235000020971 citrus fruits Nutrition 0.000 claims description 4
- 235000018417 cysteine Nutrition 0.000 claims description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 4
- 239000013022 formulation composition Substances 0.000 claims description 4
- 235000020708 ginger extract Nutrition 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 235000019419 proteases Nutrition 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims 2
- 229910001424 calcium ion Inorganic materials 0.000 claims 2
- -1 iron ion Chemical class 0.000 claims 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims 1
- 238000004140 cleaning Methods 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 235000012054 meals Nutrition 0.000 claims 1
- 239000012528 membrane Substances 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 29
- 229910052791 calcium Inorganic materials 0.000 abstract description 29
- 239000011575 calcium Substances 0.000 abstract description 29
- 102000015636 Oligopeptides Human genes 0.000 abstract description 16
- 108010038807 Oligopeptides Proteins 0.000 abstract description 16
- 201000000585 muscular atrophy Diseases 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 235000004213 low-fat Nutrition 0.000 abstract description 6
- 210000003205 muscle Anatomy 0.000 abstract description 6
- 230000003387 muscular Effects 0.000 abstract description 6
- 210000002569 neuron Anatomy 0.000 abstract description 6
- 210000002363 skeletal muscle cell Anatomy 0.000 abstract description 6
- 230000004060 metabolic process Effects 0.000 abstract description 5
- 230000008855 peristalsis Effects 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 239000008369 fruit flavor Substances 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 238000011017 operating method Methods 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 14
- 239000012535 impurity Substances 0.000 description 9
- 235000019688 fish Nutrition 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 241001454694 Clupeiformes Species 0.000 description 5
- 108090000526 Papain Proteins 0.000 description 5
- 235000019513 anchovy Nutrition 0.000 description 5
- 229940055729 papain Drugs 0.000 description 5
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 150000003841 chloride salts Chemical class 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000001976 enzyme digestion Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 238000013475 authorization Methods 0.000 description 2
- 238000002242 deionisation method Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- 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 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 102000011759 adducin Human genes 0.000 description 1
- 108010076723 adducin Proteins 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003518 caustics Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000002781 deodorant agent Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000009207 exercise therapy Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000000052 vinegar 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 present invention provides a kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age, and operating procedure is：1）Pretreatment；2）Enzymolysis；3）Chelating；4）Purifying；5）Dry, seasoning.Have the beneficial effect that：The marine protein food for preparing is without fishy smell, and fruit flavor is strong, induces appetite；Molecular weight is small, is easily absorbed by the body；Protein content is high, can provide nerve cell and Skeletal Muscle Cell rebuilds necessary material, to strengthen muscular strength, increase muscle, effectively prevents muscular atrophy；Low fat and sugar will not improve the blood fat and blood pressure of the elderly；Rich in oligopeptide calcium and iron oligopeptide, calcium and iron can be effectively supplemented；Enterogastric peristalsis can be promoted, accelerate metabolism, it is fast to digesting and assimilating for protein；Preparation method is simple, reproducible, with low cost, is adapted to large-scale production.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of prevention person in middle and old age are amyotrophic based on marine organisms
The preparation method of protein food.
Background technology
Marine organisms are rich in the protein and amino acid for being easy to digestion.The nutritive value of food proteins depends primarily on amino
The composition of acid, the bioprotein rich content such as fish, shellfish, shrimp, crab in ocean, rich in 9 kinds of amino acid necessary to human body, especially
It is more high than plant food lysine content, and is easily absorbed by the body, and amyotrophia patient needs high protein, height
Energy diets are supplemented, there is provided nerve cell and Skeletal Muscle Cell rebuild necessary material, to strengthen muscular strength, increase muscle.Cause
This can effectively prevent muscular atrophy.Prevention muscular atrophy at present is mainly by some exercise therapies, chemical synthetic drug and
A little special genomic medicines.DeGrain, or with certain toxicity, or price is costly, is difficult to absorb.
Prior art such as Authorization Notice No. is the Chinese invention patent of CN104012747B, discloses a kind of scale collagen egg
White extracting method and the preparation method of relevant food.The method is extracted using pickling, caustic dip, microwave treatment and hot water and mutually tied
Close, improve the dissolution rate and purity of collagen, effectively removes fishlike smell, and the molecular weight of the collagen for obtaining divides
Cloth is concentrated, and more than 90% between 1000 to 2000 dalton, good water solubility, it is easy to be absorbed by the body.The method is by adding
Plus natural condiment containing, fish scale collagen is made all good color, smell and taste, mouthfeel bullet cunning, nutritious cold fish jelly food.The method
Fish scale is processed by the way of acidleach and alkali leaching, a part of fish scale albumen can be destroyed, cause the loss of nutrition, and have spent acid
The discharge of liquid and spent lye, pollutes to environment.
Prior art such as Authorization Notice No. is the Chinese invention patent of CN104543920B, discloses a kind of anchovy dry powder and adjusts
The preparation method of taste substance, comprises the following steps：（1）Pretreatment of raw material；（2）Blanching；（3）Primary enzymolysis；（4）Step-wise filtration；（5）
Secondary enzymolysis；（6）The de- hardship of deodorant；（7）Concentration；（8）Allotment；（9）Spray drying, neutral proteinase and local flavor are selected in enzymolysis
Two kinds of protease of protease substep is digested to fish slurry liquid, digests more thorough, and can be reduced bitter taste amino acid and is entered into water
In solution product, by being passed through ozone in feed liquid, feed liquid is stirred, and feed liquid is killed with disposable completion by ozone
Bacterium, de- bitter, decolouring, greatly simplify processing step, and ozone is nontoxic in addition, and security is good, and the nutritive loss of feed liquid is few.The method work
Skill step is simple, workable, is that anchovy develops a kind of new processing mode, the anchovy dry powder flavoring bitter off-flavors for obtaining
Small, local flavor is good, and keeping quality is good, can improve the economic worth of anchovy.The method prepare anchovy dry powder flavoring without purifying,
Protein content is not high, and nutritive value is not high.
The content of the invention
It is an object of the invention to provide a kind of low fat and sugar high protein, molecular weight is small, and oligopeptide calcium and iron-oligopeptide contain
Amount is high, is very easy to the absorbed prevention amyotrophic protein food based on marine organisms of person in middle and old age, its preparation method letter
It is single, it is with low cost.
The present invention is directed to the problem mentioned in background technology, and the technical scheme taken is：
A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age, concrete operation step：
1）Pretreatment：Meat in marine organisms is taken out, is cleaned with clear water 2 ~ 5 times, first soaked in deionized water, deionization
Water volume ratio is 1:0.6 ~ 2.5, soak time is 1.5 ~ 4.5h.Deionized water removal meat surface including including inorganic salts
Ionic impurity.Soaked in deodorization liquid again, deodorization liquid composition and its weight portion are：10 ~ 20 parts of extractive of perilla, 8 ~ 15 parts of Huangs
Wine, 15 ~ 20 parts of vinegars, 5 ~ 10 parts of ginger extracts, 0.8 ~ 2.0 part of Gynura bicolor extract and 0.2 ~ 0.7 part of decyl glucoside.
Deodorization liquid energy removes marine organisms volume fishy smell well, and deodorization liquid composition is extracted from plant, green safety, to human body without
Any side effect.Deodorization liquid volume ratio is 1:0.8 ~ 2, soak time is 2 ~ 4h, is drained；
2）Enzymolysis：By the meat homogenate after deodorization, distilled water, homogenate are added：Distilled water volume ratio is 1:4 ~ 10, after stirring
Complex enzyme formulation is added, complex enzyme formulation composition and its weight portion are：8 ~ 10 parts of trypsase, 4 ~ 9 parts of neutral proteinases and
0.02 ~ 0.08 part of cysteine.Water enzyme digestion, temperature is 40 ~ 60 DEG C, and pH is 7.0 ~ 9.0, digests 0.8 ~ 2.0h.Add 5 ~ 9
Part papain, temperature is 35 ~ 50 DEG C, and pH is 5.0 ~ 7.0, digests 0.5 ~ 1.5h.Using digesting twice, enzymolysis is more abundant,
And papain is different from the enzymatic hydrolysis condition of first two enzyme, enzymolysis efficiency can not be while reach highest if being used together.Enzyme
Solution terminates rear boiling water bath and goes out 5 ~ 10min of enzyme, filtering；
3）Chelating：In filtrate add 20 ~ 40 parts of calcium lactates and 30 ~ 50 parts of frerrous chlorides, stirring chelating, obtain oligopeptide calcium and
Iron-oligopeptide.Human body is much larger than inorganic calcium and inorganic iron to the absorption of oligopeptide calcium and iron-oligopeptide, meet human body to calcium and
The demand of iron, and the free calcium and iron of excess are harmful to body, even if oligopeptide calcium and iron-oligopeptide it is excessive also to human body without
Evil.Adding 85 ~ 98% ethanol solution carries out alcohol precipitation, filtering after reaction completely；
4）Purifying：Distilled water, solid are added in the solid for obtaining：Distilled water volume ratio is 1:5 ~ 10, ultrafiltration twice, for the first time
It is 4000 ~ 6000Da to use milipore filter, takes filtrate, and it is 200 ~ 500Da that second uses milipore filter, takes solid.Two times of ultrafiltration point
Not Qu Chu molecular weight more than 4000 ~ 6000Da impurity and molecular weight less than 200 ~ 500Da impurity, make the albumen that alcohol precipitation is obtained
Matter is purified；
5）Dry, seasoning：The solid that will be obtained after ultrafiltration is dried, grinding, adds flavor enhancement, flavor ingredient and its weight portion
For：40 ~ 60 parts of FOSs, 20 ~ 30 parts of dietary fibers, 10 ~ 20 parts of natural perfume materials, natural perfume material is fragrant citrus spices, "Hami" melon
Spices, apple spice, lemon flavouring, honey peach spices, pineapple flavors, banana spices, one or more in Kiwi berry spices,
It is well mixed to obtain marine protein food.The marine protein food for preparing is without fishy smell, and fruit flavor is strong, induces
Appetite；Molecular weight is small, is easily absorbed by the body；Protein content is high, can provide nerve cell and Skeletal Muscle Cell rebuilds necessary
Material, to strengthen muscular strength, increase muscle, effectively prevents muscular atrophy；Low fat and sugar will not improve the blood fat and blood of the elderly
Pressure；Rich in oligopeptide calcium and iron-oligopeptide, calcium and iron can be effectively supplemented；Enterogastric peristalsis can be promoted, accelerate metabolism, to egg
Digesting and assimilating for white matter is fast.
Compared with prior art, the advantage of the invention is that：The marine protein food for preparing is without fishy smell, fruity
Taste is strong, induces appetite；Molecular weight is small, is easily absorbed by the body；Protein content is high, can provide nerve cell and Skeletal Muscle Cell weight
Necessary material is built, to strengthen muscular strength, increase muscle, effectively prevents muscular atrophy；Low fat and sugar will not improve the elderly
Blood fat and blood pressure；Rich in oligopeptide calcium and iron-oligopeptide, calcium and iron can be effectively supplemented；Enterogastric peristalsis can be promoted, accelerate new old
Metabolism is fast to digesting and assimilating for protein；Preparation method is simple, reproducible, with low cost, is adapted to large-scale production.
Specific embodiment
The present invention program is described further below by embodiment：
Embodiment 1：
A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age, concrete operation step：
1）Pretreatment：Meat in marine organisms is taken out, is cleaned with clear water 2 ~ 5 times, first soaked in deionized water, deionization
Water volume ratio is 1:0.6 ~ 2.5, soak time is 1.5 ~ 4.5h.Deionized water removal meat surface including including inorganic salts
Ionic impurity.Soaked in deodorization liquid again, deodorization liquid composition and its weight portion are：10 ~ 20 parts of extractive of perilla, 8 ~ 15 parts of Huangs
Wine, 15 ~ 20 parts of vinegars, 5 ~ 10 parts of ginger extracts, 0.8 ~ 2.0 part of Gynura bicolor extract and 0.2 ~ 0.7 part of decyl glucoside.
Deodorization liquid energy removes marine organisms volume fishy smell well, and deodorization liquid composition is extracted from plant, green safety, to human body without
Any side effect.Deodorization liquid volume ratio is 1:0.8 ~ 2, soak time is 2 ~ 4h, is drained；
2）Enzymolysis：By the meat homogenate after deodorization, distilled water, homogenate are added：Distilled water volume ratio is 1:4 ~ 10, after stirring
Complex enzyme formulation is added, complex enzyme formulation composition and its weight portion are：8 ~ 10 parts of trypsase, 4 ~ 9 parts of neutral proteinases and
0.02 ~ 0.08 part of cysteine.Water enzyme digestion, temperature is 40 ~ 60 DEG C, and pH is 7.0 ~ 9.0, digests 0.8 ~ 2.0h.Add 5 ~ 9
Part papain, temperature is 35 ~ 50 DEG C, and pH is 5.0 ~ 7.0, digests 0.5 ~ 1.5h.Using digesting twice, enzymolysis is more abundant,
And papain is different from the enzymatic hydrolysis condition of first two enzyme, enzymolysis efficiency can not be while reach highest if being used together.Enzyme
Solution terminates rear boiling water bath and goes out 5 ~ 10min of enzyme, filtering；
3）Chelating：In filtrate add 20 ~ 40 parts of calcium lactates and 30 ~ 50 parts of frerrous chlorides, stirring chelating, obtain oligopeptide calcium and
Iron-oligopeptide.Human body is much larger than inorganic calcium and inorganic iron to the absorption of oligopeptide calcium and iron-oligopeptide, meet human body to calcium and
The demand of iron, and the free calcium and iron of excess are harmful to body, even if oligopeptide calcium and iron-oligopeptide it is excessive also to human body without
Evil.Adding 85 ~ 98% ethanol solution carries out alcohol precipitation, filtering after reaction completely；
4）Purifying：Distilled water, solid are added in the solid for obtaining：Distilled water volume ratio is 1:5 ~ 10, ultrafiltration twice, for the first time
It is 4000 ~ 6000Da to use milipore filter, takes filtrate, and it is 200 ~ 500Da that second uses milipore filter, takes solid.Two times of ultrafiltration point
Not Qu Chu molecular weight more than 4000 ~ 6000Da impurity and molecular weight less than 200 ~ 500Da impurity, make the albumen that alcohol precipitation is obtained
Matter is purified；
5）Dry, seasoning：The solid that will be obtained after ultrafiltration is dried, grinding, adds flavor enhancement, flavor ingredient and its weight portion
For：40 ~ 60 parts of FOSs, 20 ~ 30 parts of dietary fibers, 10 ~ 20 parts of natural perfume materials, natural perfume material is fragrant citrus spices, "Hami" melon
Spices, apple spice, lemon flavouring, honey peach spices, pineapple flavors, banana spices, one or more in Kiwi berry spices,
It is well mixed to obtain marine protein food.The marine protein food for preparing is without fishy smell, and fruit flavor is strong, induces
Appetite；Molecular weight is small, is easily absorbed by the body；Protein content is high, can provide nerve cell and Skeletal Muscle Cell rebuilds necessary
Material, to strengthen muscular strength, increase muscle, effectively prevents muscular atrophy；Low fat and sugar will not improve the blood fat and blood of the elderly
Pressure；Rich in oligopeptide calcium and iron-oligopeptide, calcium and iron can be effectively supplemented；Enterogastric peristalsis can be promoted, accelerate metabolism, to egg
Digesting and assimilating for white matter is fast.
Embodiment 2：
A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age, most preferably operating procedure：
1）Pretreatment：Meat in marine organisms is taken out, is cleaned with clear water 3 times, first soaked in deionized water, deionized water
Volume ratio is 1:1.5, soak time is 3.0h.Deionized water removal meat surface including the ionic impurity including inorganic salts.
Soaked in deodorization liquid again, deodorization liquid composition and its most preferably weight portion is：15 parts of extractive of perilla, 10 parts of yellow rice wine, 18 portions of foods
Vinegar, 8 parts of ginger extracts, 1.2 parts of Gynura bicolor extracts and 0.5 part of decyl glucoside.Deodorization liquid energy removes ocean well
Biological volume fishy smell, and deodorization liquid composition extracts from plant, green safety is without any side effects to human body.Deodorization liquid is accumulated
Than being 1:1.3, soak time is 3h, is drained；
2）Enzymolysis：By the meat homogenate after deodorization, distilled water, homogenate are added：Distilled water volume ratio is 1:8, add after stirring
Enter complex enzyme formulation, complex enzyme formulation composition and its most preferably weight portion is：9 parts of trypsase, 7 parts of neutral proteinases and 0.06
Part cysteine.Water enzyme digestion, temperature is 50 DEG C, and pH is 8.0, digests 1.5h.8 parts of papains are added, temperature is 45
DEG C, pH is 6.0, digests 1.0h.Using digesting twice, enzymolysis more fully, and papain and first two enzyme enzymatic hydrolysis condition
Difference, enzymolysis efficiency can not be while reach highest if being used together.Enzymolysis terminates rear boiling water bath and goes out enzyme 8min, filtering；
3）Chelating：Add 32 parts of calcium lactates and 45 parts of frerrous chlorides in filtrate, stirring chelating obtains oligopeptide calcium and iron-low
Poly- peptide.Absorption of the human body to oligopeptide calcium and iron-oligopeptide is much larger than inorganic calcium and inorganic iron, meets human body to calcium and the need of iron
Ask, and the free calcium and iron of excess are harmful to body, even if oligopeptide calcium and iron-oligopeptide are excessive also harmless.Add
95% ethanol solution carries out alcohol precipitation, filtrate：Volumes of aqueous ethanol ratio is 1:3, filtering after reaction completely；
4）Purifying：Distilled water, solid are added in the solid for obtaining：Distilled water volume ratio is 1:8, ultrafiltration twice, is adopted for the first time
It is 5000Da with milipore filter, takes filtrate, it is 300Da that second uses milipore filter, takes solid.Two times of ultrafiltration removes molecular weight respectively
The impurity of impurity and molecular weight less than 300Da more than 5000Da, the protein for obtaining alcohol precipitation is purified；
5）Dry, seasoning：The solid that to be obtained after ultrafiltration is dried, grinding, adds flavor enhancement, flavor ingredient and its is most preferably weighed
Measuring part is：50 parts of FOSs, 27 parts of dietary fibers, 15 parts of natural perfume materials, natural perfume material be fragrant citrus spices, "Hami" melon spices,
Apple spice, lemon flavouring, honey peach spices, pineapple flavors, banana spices, one or more in Kiwi berry spices, mixing
Uniformly obtain marine protein food.The marine protein food for preparing is without fishy smell, and fruit flavor is strong, induces food
It is intended to；Molecular weight is small, is easily absorbed by the body；Protein content is high, can provide nerve cell and Skeletal Muscle Cell rebuilds necessary thing
Matter, to strengthen muscular strength, increase muscle, effectively prevents muscular atrophy；Low fat and sugar will not improve the blood fat and blood pressure of the elderly；
Rich in oligopeptide calcium and iron-oligopeptide, calcium and iron can be effectively supplemented；Enterogastric peristalsis can be promoted, accelerate metabolism, to protein
Digest and assimilate it is fast.
Routine operation in operating procedure of the invention is well known to those skilled in the art, and is not repeated herein.
Extractive of perilla is not limited only to 10 ~ 20 parts in deodorization liquid, also including 10.02 parts or 10.04 parts or 10.06
Part ... ..., or 19.96 parts or 19.98 parts or 20 parts.
Gynura bicolor extract is not limited only to 0.8 ~ 2.0 part in deodorization liquid, also including 0.802 part or 0.804 part or 0.806
Part ... ..., or 1.996 parts or 1.998 parts or 2.0 parts.
Decyl glucoside is not limited only to 0.2 ~ 0.7 part in deodorization liquid, also including 0.202 part or 0.204 part or 0.206
Part ... ..., or 0.696 part or 0.698 part or 0.7 part.
Embodiment described above has been described in detail to technical scheme, it should be understood that the above is only
It is specific embodiment of the invention, is not intended to limit the invention, all any modifications made in spirit of the invention,
Supplement or similar fashion replacement etc., should be included within the scope of the present invention.
Claims (9)
1. it is a kind of to prevent the amyotrophic preparation method based on marine protein food of person in middle and old age, it is characterised in that to walk below
Suddenly：
1）Pretreatment：Meat in marine organisms is taken out, cleaning is first soaked in deionized water, then is soaked in deodorization liquid,
Drain；
2）Enzymolysis：By the meat homogenate after deodorization, distilled water and complex enzyme formulation, enzymolysis is added to add single enzyme, enzymolysis terminates
After go out enzyme, filtering；
3）Chelating：Calcium ion and iron ion, stirring chelating is added to add ethanol solution in filtrate, filtering after reaction completely；
4）Purifying：Distilled water, ultrafiltration are added in the solid for obtaining；
5）Dry, seasoning：The solid that will be obtained after ultrafiltration is dried, grinding, adds flavor enhancement, obtains marine protein food.
2. a kind of prevention person in middle and old age amyotrophic preparation side based on marine protein food according to claim 1
Method, it is characterised in that：Deionized water volume ratio is 1 in described step 1:0.6 ~ 2.5, soak time is 1.5 ~ 4.5h；Deodorization
Liquid volume ratio is 1:0.8 ~ 2, soak time is 2 ~ 4h.
3. a kind of prevention person in middle and old age amyotrophic preparation side based on marine protein food according to claim 1
Method, it is characterised in that：Homogenate in described step 2：Distilled water volume ratio is 1:4~10.
4. a kind of prevention person in middle and old age amyotrophic preparation side based on marine protein food according to claim 1
Method, it is characterised in that：Complex enzyme formulation composition and its weight portion are in described step 2：8 ~ 10 parts of trypsase, in 4 ~ 9 parts
Property protease and 0.02 ~ 0.08 part of cysteine, single enzyme is 5 ~ 9 parts of papains.
5. a kind of prevention person in middle and old age amyotrophic preparation side based on marine protein food according to claim 1
Method, it is characterised in that：Complex enzyme formulation enzymatic hydrolysis condition is 40 ~ 60 DEG C of temperature in described step 2, and pH is 7.0 ~ 9.0, enzymolysis
0.8~2.0h；Single enzyme enzymatic hydrolysis condition is 35 ~ 50 DEG C of temperature, and pH is 5.0 ~ 7.0, digests 0.5 ~ 1.5h.
6. a kind of prevention person in middle and old age amyotrophic preparation side based on marine protein food according to claim 1
Method, it is characterised in that：Deodorization liquid composition and its weight portion are in described step 1：10 ~ 20 parts of extractive of perilla, 8 ~ 15 parts of Huangs
Wine, 15 ~ 20 parts of vinegars, 5 ~ 10 parts of ginger extracts, 0.8 ~ 2.0 part of Gynura bicolor extract and 0.2 ~ 0.7 part of decyl glucoside.
7. a kind of prevention person in middle and old age amyotrophic preparation side based on marine protein food according to claim 1
Method, it is characterised in that：The addition form of calcium ion and iron ion is respectively 20 ~ 40 parts of calcium lactates and 30 ~ 50 in described step 3
Part frerrous chloride.
8. a kind of prevention person in middle and old age amyotrophic preparation side based on marine protein food according to claim 1
Method, it is characterised in that：It is 4000 ~ 6000Da that ultrafiltration uses milipore filter twice, for the first time in described step 4, takes filtrate, second
Secondary to use filter membrane be 200 ~ 500Da, takes solid.
9. a kind of prevention person in middle and old age amyotrophic preparation side based on marine protein food according to claim 1
Method, it is characterised in that：Flavor ingredient and its weight portion are in described step 5：40 ~ 60 parts of FOSs, 20 ~ 30 portions of meals
Fiber, 10 ~ 20 parts of natural perfume materials, natural perfume material is fragrant citrus spices, and "Hami" melon spices, apple spice, lemon flavouring, honey peach is fragrant
Material, pineapple flavors, banana spices, one or more in Kiwi berry spices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251345.XA CN106901240A (en) | 2016-12-30 | 2016-12-30 | A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251345.XA CN106901240A (en) | 2016-12-30 | 2016-12-30 | A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106901240A true CN106901240A (en) | 2017-06-30 |
Family
ID=59206384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611251345.XA Pending CN106901240A (en) | 2016-12-30 | 2016-12-30 | A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106901240A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463962A (en) * | 2019-09-25 | 2019-11-19 | 荣成市海洋绿洲生物科技有限公司 | A kind of marine protein oligopeptide health powder |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810263A (en) * | 2009-12-16 | 2010-08-25 | 上海和兴源生物科技有限公司 | Compound biological sugar |
| CN103284122A (en) * | 2012-02-27 | 2013-09-11 | 熊新安 | Whitebait sauce and preparation method thereof |
| CN104012747B (en) * | 2014-05-21 | 2015-08-26 | 北京化工大学 | The extracting method of fish scale collagen and the preparation method of relevant food |
| CN105567775A (en) * | 2016-03-03 | 2016-05-11 | 集美大学 | Production method of fish collagen peptide chelated calcium |
| CN104543920B (en) * | 2014-12-05 | 2016-12-07 | 浙江省海洋水产研究所 | A kind of preparation method of dried fish powder flavourings |
-
2016
- 2016-12-30 CN CN201611251345.XA patent/CN106901240A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810263A (en) * | 2009-12-16 | 2010-08-25 | 上海和兴源生物科技有限公司 | Compound biological sugar |
| CN103284122A (en) * | 2012-02-27 | 2013-09-11 | 熊新安 | Whitebait sauce and preparation method thereof |
| CN104012747B (en) * | 2014-05-21 | 2015-08-26 | 北京化工大学 | The extracting method of fish scale collagen and the preparation method of relevant food |
| CN104543920B (en) * | 2014-12-05 | 2016-12-07 | 浙江省海洋水产研究所 | A kind of preparation method of dried fish powder flavourings |
| CN105567775A (en) * | 2016-03-03 | 2016-05-11 | 集美大学 | Production method of fish collagen peptide chelated calcium |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463962A (en) * | 2019-09-25 | 2019-11-19 | 荣成市海洋绿洲生物科技有限公司 | A kind of marine protein oligopeptide health powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101612813B1 (en) | Manufacturing method of fermented salt containing ginseng steaed red juice | |
| CN105341933A (en) | Trepang and oyster enzymolysis oral liquid and preparation method thereof | |
| CN107751909A (en) | A kind of Actinidia kolomicta compound nectar and preparation method thereof | |
| CN103976201A (en) | Preparation method for seasoning by utilizing ghost crab | |
| CN107200781B (en) | A kind of method that collagen is extracted from giant salamander | |
| CN103704652A (en) | Preparation method of seaweed condiment | |
| CN107691945A (en) | Black Conditions of Onion Juice of blueberry and preparation method thereof | |
| CN107348467A (en) | A kind of production technology of multi-functional soy sauce | |
| CN107114713A (en) | A kind of biologic fishy smell removing method of snapper seed | |
| CN106901240A (en) | A kind of prevention amyotrophic preparation method based on marine protein food of person in middle and old age | |
| CN103829277A (en) | Novel functional food and making method thereof | |
| KR100822746B1 (en) | Enzymatic lysate of sea tangle and brown seaweed and preparation method thereof | |
| CN105685857A (en) | Technology for processing canned field snail muscle with original juice | |
| CN104366521A (en) | Dried beef with flower fragrance and processing method thereof | |
| KR20160030603A (en) | Using proteolytic enzyme extracted marsh clam extract, and manufacturing method thereof | |
| CN104059835A (en) | Pumpkin wine | |
| CN107173788A (en) | A kind of medlar chilli sauce without any additive and preparation method thereof | |
| CN107212227A (en) | Ribes burejense powder green high-efficient processing method | |
| CN106962843A (en) | A kind of preparation method of red jujube fiber element | |
| CN113615787A (en) | Soda water with seaweed active component and production method and equipment thereof | |
| KR101214668B1 (en) | Method of Fragrant salt | |
| CN1489940A (en) | Dictyophyord and strawberry beverage and its production and use of dregs | |
| CN105558644A (en) | Dateplum persimmon and pomegranate rind composite health beverage and preparation method thereof | |
| KR101596418B1 (en) | Manufacturing method of functional food for improve immunity and fatigue recovery using the eel by main material | |
| CN107279957A (en) | A kind of ginkgo mushroom sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Yaning Inventor after: Gong Jiuyan Inventor after: Song Wendong Inventor after: Guo Jian Inventor after: Ji Lili Inventor after: Cai Lu Inventor after: Ying Zhiwei Inventor before: Wang Ping |
|
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170630 |