CN107495184A - 一种鱼骨粉和蛋白肽混合物咀嚼片 - Google Patents
一种鱼骨粉和蛋白肽混合物咀嚼片 Download PDFInfo
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- CN107495184A CN107495184A CN201710643577.8A CN201710643577A CN107495184A CN 107495184 A CN107495184 A CN 107495184A CN 201710643577 A CN201710643577 A CN 201710643577A CN 107495184 A CN107495184 A CN 107495184A
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- fishbone dust
- chewable tablets
- protein peptide
- protein
- peptide mixture
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
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- REWSWYIDQIELBE-FXQIFTODSA-N Ala-Val-Ser Chemical compound [H]N[C@@H](C)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CO)C(O)=O REWSWYIDQIELBE-FXQIFTODSA-N 0.000 description 1
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- AIPHUKOBUXJNKM-KKUMJFAQSA-N Lys-Cys-Phe Chemical compound [H]N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CC1=CC=CC=C1)C(O)=O AIPHUKOBUXJNKM-KKUMJFAQSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/30—Extraction; Separation; Purification by precipitation
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- 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
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- Health & Medical Sciences (AREA)
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- Zoology (AREA)
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- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Analytical Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Biophysics (AREA)
- General Chemical & Material Sciences (AREA)
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- Marine Sciences & Fisheries (AREA)
- Water Supply & Treatment (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Medicinal Preparation (AREA)
Abstract
本发明公开了一种鱼骨粉和蛋白肽混合物咀嚼片,成分及其重量份为:30~50份发酵鱼骨粉、16~27份蛋白肽粉、0.03~0.09份硬脂酸镁和0.5~1.6份二氧化硅。有益效果为:海洋生物蛋白质无论氨基酸的组成还是氨基酸的序列都与陆地生物蛋白有很大的不同,用海洋蛋白酶酶解海产品可释放出许多不同的活性肽段。制备得到的咀嚼片游离钙、维生素和小分子蛋白质含量高,并且还含有磷、镁、铁、锌等人体所需元素。人体对其钙质吸收效果好,长期服用钙表观吸收率、钙存留率、骨密度、骨矿物盐含量、骨皮质面积、股骨能量吸收等均呈明显增大趋势。
Description
技术领域
本发明涉及保健品制备领域,具体是一种鱼骨粉和蛋白肽混合物咀嚼片。
背景技术
我国是水产生产大国,每年我国淡水鱼和海鱼的产量均呈稳步上升趋势。近年来,我国鱼类加工业发展迅速,现己形成了冷冻制品、腌鱼制品、饲用鱼粉、鱼糜及其制品等类型的产品。鱼糜制品因其具有高蛋白、低脂肪、品种多样、耐储藏等特点深受广大消费者喜爱,成为鱼类加工的主要手段,但其采肉率一般只有25~30%。采肉剩余的鱼体中含有丰富的钙、磷等矿物质,是一种良好的天然钙源。
天然存在的海洋活性多肽由于在生物体中含量低,而且提取困难,难以实现大量生产供给所需,化学人工合成多肽成本昂贵。所以,人们更多地把目光投向开发蛋白酶解产物获得活性多肽这条途径上来。由于海洋生物生存的环境与陆地生物完全不同,如高压、低温、高温和高盐等极端环境,为了适应这些极端的海洋生物环境,海洋生物蛋白质无论氨基酸的组成还是氨基酸的序列都与陆地生物蛋白有很大的不同,同时,海洋生物蛋白资源无论在种类和数量上都远远大于陆地蛋白资源,并且未得到很好的开发。种类繁多的海洋蛋白氨基酸序列中,潜在着许多具有生物活性的氨基酸序列,用特异的蛋白酶水解,就释放出有活性的肽段。海洋生物蛋白资源是21世纪人类重要的蛋白类食物及生物活性物质的重要来源。我国目前的海洋生物蛋白资源总量在世界各国名列前茅,但我国目前的蛋白类水产品中,除一部分直接食用外,大部分通过简单的加工技术制成食品进入市场,加工技术落后,产品结构单一,产品的附加值低,使得产品在国际市场上的竞争力较差。因此,我国急需对海洋生物蛋白资源进行优化利用和高值化加工。
发明内容
本发明的目的在于提供一种鱼骨粉和蛋白肽混合物咀嚼片,人体对制备得到的咀嚼片的钙质吸收效果好,长期服用钙表观吸收率、钙存留率、骨密度、骨矿物盐含量、骨皮质面积、股骨能量吸收等均呈明显增大趋势。
本发明针对背景技术中提到的问题,采取的技术方案为:一种鱼骨粉和蛋白肽混合物咀嚼片,成分及其重量份为:30~50份发酵鱼骨粉、16~27份蛋白肽粉、0.03~0.09份硬脂酸镁和0.5~1.6份二氧化硅。
一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,包括粗制鱼骨粉、鱼骨粉发酵、分步酶解深海鱼匀浆、等电点沉淀、二次超滤、冷冻干燥和压片。鱼骨粉发酵步骤为:鱼骨粉与纯水、葡萄糖和马铃薯提取液混合制得乳酸菌发酵培养基,高温灭菌,冷却后接种乳酸菌,于28~32℃条件下发酵3~7d,浓缩干燥研磨得到发酵鱼骨粉。鱼骨粉与纯水、葡萄糖和马铃薯提取液质量比为14~25:60~75:2~4:3~6;乳酸菌为植物胚芽乳杆菌。发酵过程中产生乳酸、乙酸、丙酮酸、琥珀酸、富马酸等有机酸和游离氨基酸、多糖、酶等代谢物,将鱼骨中的钙从结合态转化为游离态。发酵液中游离钙离子含量远高于牛奶,并且还含有磷、镁、铁、锌等人体所需元素,营养价值高。
粗制鱼骨粉步骤为:在研碎的鱼骨中加入30~40wt%碳酸钠溶液,浸泡25~35min,鱼骨与碳酸钠溶液的体积比为1:2.5~4.5,过滤,用纯水清洗沉淀,再送入压力容器中,控制压力0.14~0.18MPa,蒸煮4~7min,干燥粉碎得到鱼骨粉。
分步酶解深海鱼匀浆步骤为在深海鱼鱼糜中加入20~30倍体积纯水匀浆,再加入5~8wt‰裙带菜蛋白酶和0.2~0.7wt‰活性短肽,于25~35℃,pH7.0~9.0条件下酶解30~40min,调节pH为6.0~7.0,加入1~3wt﹪风味蛋白酶,于52~60℃酶解15~25min,得到酶解液;所述活性短肽的氨基酸序列为SCASRCKVSFRCAVSFCICKCFRC。上述活性短肽可通过范德华力和静电作用来改变裙带菜蛋白酶的三级结构,使裙带菜蛋白酶的酶解活力得到明显提高。海洋生物蛋白质无论氨基酸的组成还是氨基酸的序列都与陆地生物蛋白有很大的不同,用海洋蛋白酶酶解海产品可释放出许多不同的活性肽段。先采用裙带菜蛋白酶,在此基础上继续采用风味蛋白酶酶解,可得到蛋白肽,上述蛋白肽可在无紫外线照射的情况下,促进体内维生素D的合成。目前未有采用其他蛋白酶酶解得到上述蛋白肽的报导。采用海洋蛋白酶和陆地蛋白酶协同酶解,具有显著的创造性。;
等电点沉淀步骤为将酶解液过滤,调节滤液的pH值为4.5~4.8,静置后离心取沉淀。在上述pH环境下,蛋白肽呈电中性,微溶于水,大部分以沉淀形式从水溶液中分离出来。
二次超滤并纳滤步骤为先采用截留相对分子质量30~40kD的膜超滤,再采用截留相对分子质量4~8kD的膜超滤,最后将滤过液进行纳滤除盐。为了防止膜孔堵塞或膜损害,先采用大孔超滤膜进行超滤,再采用小孔超滤膜超滤,有效去除分子量大于4~8kD的杂质。纳滤可较彻底的去除溶液中的无机盐及分子量小于200Da的杂质,对蛋白肽进一步进行纯化。
冷冻干燥步骤中加入20~35wt%聚乙烯吡洛烷酮作为冻干添加剂,冷冻干燥得到蛋白肽粉。蛋白肽需要含有合适的剩余水分来保持在储存过程中性质的稳定,过度的干燥将使蛋白质分子表面的氢键和极性基团暴露而变性。冷冻干燥过程中,加入聚乙烯吡洛烷酮,可保护蛋白肽的蛋白伸展、四级结构,从而对蛋白肽活性进行保护。上述蛋白肽可在无紫外线照射的情况下,促进体内维生素D的合成,进而提高人体对鱼骨粉中钙质的吸收利用率,但具体作用机理尚不明确。
压片步骤为将30~50份发酵鱼骨粉、16~27份蛋白肽粉、0.03~0.09份硬脂酸镁和0.5~1.6份二氧化硅混合,送入压片机内压制成型,得到鱼骨粉和蛋白肽混合物咀嚼片。上述咀嚼片游离钙、维生素和小分子蛋白质含量高,并且还含有磷、镁、铁、锌等人体所需元素。人体对其钙质吸收效果好,长期服用钙表观吸收率、钙存留率、骨密度、骨矿物盐含量、骨皮质面积、股骨能量吸收等均呈明显增大趋势。
与现有技术相比,本发明的优点在于:
1. 海洋生物蛋白质无论氨基酸的组成还是氨基酸的序列都与陆地生物蛋白有很大的不同,用海洋蛋白酶酶解海产品可释放出许多不同的活性肽段。先采用裙带菜蛋白酶,在此基础上继续采用风味蛋白酶酶解,可得到蛋白肽,上述蛋白肽可在无紫外线照射的情况下,促进体内维生素D的合成。
2. 在裙带菜蛋白酶酶解深海鱼匀浆时加入氨基酸序列为SCASRCKVSFRCAVSFCICKCFRC的活性短肽,上述活性短肽可通过范德华力和静电作用来改变裙带菜蛋白酶的三级结构,使裙带菜蛋白酶的酶解活力得到明显提高。
3.制备得到的咀嚼片游离钙、维生素和小分子蛋白质含量高,并且还含有磷、镁、铁、锌等人体所需元素。人体对其钙质吸收效果好,长期服用钙表观吸收率、钙存留率、骨密度、骨矿物盐含量、骨皮质面积、股骨能量吸收等均呈明显增大趋势。
具体实施方式
下面通过实施例对本发明方案作进一步说明:
实施例1:
一种鱼骨粉和蛋白肽混合物咀嚼片,成分及其重量份为:30~50份发酵鱼骨粉、16~27份蛋白肽粉、0.03~0.09份硬脂酸镁和0.5~1.6份二氧化硅。
一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,包括粗制鱼骨粉、鱼骨粉发酵、分步酶解深海鱼匀浆、等电点沉淀、二次超滤、冷冻干燥和压片。鱼骨粉发酵步骤为:鱼骨粉与纯水、葡萄糖和马铃薯提取液混合制得乳酸菌发酵培养基,高温灭菌,冷却后接种乳酸菌,于28~32℃条件下发酵3~7d,浓缩干燥研磨得到发酵鱼骨粉。鱼骨粉与纯水、葡萄糖和马铃薯提取液质量比为14~25:60~75:2~4:3~6;乳酸菌为植物胚芽乳杆菌。发酵过程中产生乳酸、乙酸、丙酮酸、琥珀酸、富马酸等有机酸和游离氨基酸、多糖、酶等代谢物,将鱼骨中的钙从结合态转化为游离态。发酵液中游离钙离子含量远高于牛奶,并且还含有磷、镁、铁、锌等人体所需元素,营养价值高。
粗制鱼骨粉步骤为:在研碎的鱼骨中加入30~40wt%碳酸钠溶液,浸泡25~35min,鱼骨与碳酸钠溶液的体积比为1:2.5~4.5,过滤,用纯水清洗沉淀,再送入压力容器中,控制压力0.14~0.18MPa,蒸煮4~7min,干燥粉碎得到鱼骨粉。
分步酶解深海鱼匀浆步骤为在深海鱼鱼糜中加入20~30倍体积纯水匀浆,再加入5~8wt‰裙带菜蛋白酶和0.2~0.7wt‰活性短肽,于25~35℃,pH7.0~9.0条件下酶解30~40min,调节pH为6.0~7.0,加入1~3wt﹪风味蛋白酶,于52~60℃酶解15~25min,得到酶解液;活性短肽的氨基酸序列为SCASRCKVSFRCAVSFCICKCFRC。海洋生物蛋白质无论氨基酸的组成还是氨基酸的序列都与陆地生物蛋白有很大的不同,用海洋蛋白酶酶解海产品可释放出许多不同的活性肽段。先采用裙带菜蛋白酶,在此基础上继续采用风味蛋白酶酶解,可得到蛋白肽,上述蛋白肽可在无紫外线照射的情况下,促进体内维生素D的合成。目前未有采用其他蛋白酶酶解得到上述蛋白肽的报导。采用海洋蛋白酶和陆地蛋白酶协同酶解,具有显著的创造性。
等电点沉淀步骤为将酶解液过滤,调节滤液的pH值为4.5~4.8,静置后离心取沉淀。在上述pH环境下,蛋白肽呈电中性,微溶于水,大部分以沉淀形式从水溶液中分离出来。上述活性短肽可通过范德华力和静电作用来改变裙带菜蛋白酶的三级结构,使裙带菜蛋白酶的酶解活力得到明显提高。
二次超滤并纳滤步骤为先采用截留相对分子质量30~40kD的膜超滤,再采用截留相对分子质量4~8kD的膜超滤,最后将滤过液进行纳滤除盐。为了防止膜孔堵塞或膜损害,先采用大孔超滤膜进行超滤,再采用小孔超滤膜超滤,有效去除分子量大于4~8kD的杂质。纳滤可较彻底的去除溶液中的无机盐及分子量小于200Da的杂质,对蛋白肽进一步进行纯化。
冷冻干燥步骤中加入20~35wt%聚乙烯吡洛烷酮作为冻干添加剂,冷冻干燥得到蛋白肽粉。蛋白肽需要含有合适的剩余水分来保持在储存过程中性质的稳定,过度的干燥将使蛋白质分子表面的氢键和极性基团暴露而变性。冷冻干燥过程中,加入聚乙烯吡洛烷酮,可保护蛋白肽的蛋白伸展、四级结构,从而对蛋白肽活性进行保护。上述蛋白肽可在无紫外线照射的情况下,促进体内维生素D的合成,进而提高人体对鱼骨粉中钙质的吸收利用率,但具体作用机理尚不明确。
压片步骤为将30~50份发酵鱼骨粉、16~27份蛋白肽粉、0.03~0.09份硬脂酸镁和0.5~1.6份二氧化硅混合,送入压片机内压制成型,得到鱼骨粉和蛋白肽混合物咀嚼片。上述咀嚼片游离钙、维生素和小分子蛋白质含量高,并且还含有磷、镁、铁、锌等人体所需元素。人体对其钙质吸收效果好,长期服用钙表观吸收率、钙存留率、骨密度、骨矿物盐含量、骨皮质面积、股骨能量吸收等均呈明显增大趋势。
实施例2:
一种鱼骨粉和蛋白肽混合物咀嚼片,成分及其重量份为:30~50份发酵鱼骨粉、16~27份蛋白肽粉、0.03~0.09份硬脂酸镁和0.5~1.6份二氧化硅。
一种鱼骨粉和蛋白肽混合物咀嚼片的最优选制备方法,包括以下步骤:
1)粗制鱼骨粉:在研碎的鱼骨中加入34wt%碳酸钠溶液,浸泡32min,鱼骨与碳酸钠溶液的体积比为1:3.6,过滤,用纯水清洗沉淀,再送入压力容器中,控制压力0.15MPa,蒸煮5min,干燥粉碎得到鱼骨粉;
2)鱼骨粉发酵:鱼骨粉与纯水、葡萄糖和马铃薯提取液混合制得乳酸菌发酵培养基,高温灭菌,冷却后接种乳酸菌,于30℃条件下发酵6d,浓缩干燥研磨得到发酵鱼骨粉。鱼骨粉与纯水、葡萄糖和马铃薯提取液质量比为20:65:3: 6;乳酸菌为植物胚芽乳杆菌;
3)分步酶解深海鱼匀浆:在深海鱼鱼糜中加入24倍体积纯水匀浆,再加入7wt‰裙带菜蛋白酶和0.6wt‰活性短肽,于28℃,pH8.0条件下酶解35min,调节pH为6.6,加入2wt﹪风味蛋白酶,于55℃酶解19min,得到酶解液;活性短肽的氨基酸序列为SCASRCKVSFRCAVSFCICKCFRC;
4)等电点沉淀:将酶解液过滤,调节滤液的pH值为4.6,静置后离心取沉淀;
5)二次超滤并纳滤:先采用截留相对分子质量35kD的膜超滤,再采用截留相对分子质量6kD的膜超滤,最后将滤过液进行纳滤除盐;
6)冷冻干燥:在纳滤除盐后的滤过液中加入32wt%聚乙烯吡洛烷酮作为冻干添加剂,冷冻干燥得到蛋白肽粉;
7)压片步骤为将40份发酵鱼骨粉、25份蛋白肽粉、0.07份硬脂酸镁和1.1份二氧化硅混合,送入压片机内压制成型,得到鱼骨粉和蛋白肽混合物咀嚼片。上述咀嚼片游离钙、维生素和小分子蛋白质含量高,并且还含有磷、镁、铁、锌等人体所需元素。人体对其钙质吸收效果好,长期服用钙表观吸收率、钙存留率、骨密度、骨矿物盐含量、骨皮质面积、股骨能量吸收等均呈明显增大趋势。
实施例3:
一种鱼骨粉和蛋白肽混合物咀嚼片,成分及其重量份为:30~50份发酵鱼骨粉、16~27份蛋白肽粉、0.03~0.09份硬脂酸镁和0.5~1.6份二氧化硅。
一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,包括以下步骤:
1)粗制鱼骨粉:在研碎的鱼骨中加入30wt%碳酸钠溶液,浸泡30min,鱼骨与碳酸钠溶液的体积比为1:3.5,过滤,用纯水清洗沉淀,再送入压力容器中,控制压力0.13MPa,蒸煮3min,干燥粉碎得到鱼骨粉;
2)鱼骨粉发酵:鱼骨粉与纯水、葡萄糖和马铃薯提取液混合制得乳酸菌发酵培养基,高温灭菌,冷却后接种乳酸菌,于301℃条件下发酵7d,浓缩干燥研磨得到发酵鱼骨粉。鱼骨粉与纯水、葡萄糖和马铃薯提取液质量比为22:70:3: 6;乳酸菌为植物胚芽乳杆菌;
3)分步酶解深海鱼匀浆:在深海鱼鱼糜中加入22倍体积纯水匀浆,再加入7wt‰裙带菜蛋白酶和0.6wt‰活性短肽,于28℃,pH8.0条件下酶解35min,调节pH为6.6,加入2wt﹪风味蛋白酶,于55℃酶解19min,得到酶解液;活性短肽的氨基酸序列为SCASRCKVSFRCAVSFCICKCFRC;
4)等电点沉淀:将酶解液过滤,调节滤液的pH值为4.6,静置后离心取沉淀;
5)二次超滤并纳滤:先采用截留相对分子质量35kD的膜超滤,再采用截留相对分子质量6kD的膜超滤,最后将滤过液进行纳滤除盐;
6)冷冻干燥:在纳滤除盐后的滤过液中加入32wt%聚乙烯吡洛烷酮作为冻干添加剂,冷冻干燥得到蛋白肽粉;
7)压片步骤为将40份发酵鱼骨粉、25份蛋白肽粉、0.07份硬脂酸镁和1.1份二氧化硅混合,送入压片机内压制成型,得到鱼骨粉和蛋白肽混合物咀嚼片。上述咀嚼片游离钙、维生素和小分子蛋白质含量高,并且还含有磷、镁、铁、锌等人体所需元素。人体对其钙质吸收效果好,长期服用钙表观吸收率、钙存留率、骨密度、骨矿物盐含量、骨皮质面积、股骨能量吸收等均呈明显增大趋势。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
SEQUENCE LISTING
<110> 磐安县派普特生物科技有限公司
<120> 一种鱼骨粉和蛋白肽混合物咀嚼片
<130> 1
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 24
<212> PRT
<213> 人工合成
<400> 1
Ser Cys Ala Ser Arg Cys Lys Val Ser Phe Arg Cys Ala Val Ser Phe
1 5 10 15
Cys Ile Cys Lys Cys Phe Arg Cys
20
Claims (9)
1.一种鱼骨粉和蛋白肽混合物咀嚼片,其特征在于成分及其重量份为:30~50份发酵鱼骨粉、16~27份蛋白肽粉、0.03~0.09份硬脂酸镁和0.5~1.6份二氧化硅。
2.根据权利要求1所述的一种鱼骨粉和蛋白肽混合物咀嚼片,其特征在于:所述的咀嚼片的制备方法,包括粗制鱼骨粉、鱼骨粉发酵、分步酶解深海鱼匀浆、等电点沉淀、二次超滤、冷冻干燥和压片;
其中,所述的鱼骨粉发酵步骤为:鱼骨粉与纯水、葡萄糖和马铃薯提取液混合制得乳酸菌发酵培养基,高温灭菌,冷却后接种乳酸菌,于28~32℃条件下发酵3~7d,浓缩干燥研磨得到发酵鱼骨粉。
3.根据权利要求2所述的一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,其特征在于:所述的鱼骨粉与纯水、葡萄糖和马铃薯提取液质量比为14~25:60~75:2~4:3~6;所述乳酸菌为植物胚芽乳杆菌。
4.根据权利要求2所述的一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,其特征在于:所述的粗制鱼骨粉步骤为:在研碎的鱼骨中加入30~40wt%碳酸钠溶液,浸泡25~35min,鱼骨与碳酸钠溶液的体积比为1:2.5~4.5,过滤,用纯水清洗沉淀,再送入压力容器中,控制压力0.14~0.18MPa,蒸煮4~7min,干燥粉碎得到鱼骨粉。
5.根据权利要求2所述的一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,其特征在于:所述的分步酶解深海鱼匀浆步骤为在深海鱼鱼糜中加入20~30倍体积纯水匀浆,再加入5~8wt‰裙带菜蛋白酶和0.2~0.7wt‰活性短肽,于25~35℃,pH7.0~9.0条件下酶解30~40min,调节pH为6.0~7.0,加入1~3wt﹪风味蛋白酶,于52~60℃酶解15~25min,得到酶解液;所述活性短肽的氨基酸序列为SCASRCKVSFRCAVSFCICKCFRC。
6.根据权利要求2所述的一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,其特征在于:所述的等电点沉淀步骤为将酶解液过滤,调节滤液的pH值为4.5~4.8,静置后离心取沉淀。
7.根据权利要求2所述的一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,其特征在于:所述的二次超滤并纳滤步骤为先采用截留相对分子质量30~40kD的膜超滤,再采用截留相对分子质量4~8kD的膜超滤,最后将滤过液进行纳滤除盐。
8.根据权利要求2所述的一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,其特征在于:所述的冷冻干燥步骤中加入20~35wt%聚乙烯吡洛烷酮作为冻干添加剂,冷冻干燥得到蛋白肽粉。
9.根据权利要求2所述的一种鱼骨粉和蛋白肽混合物咀嚼片的制备方法,其特征在于:所述的压片步骤为按配方粮混合发酵鱼骨粉、蛋白肽粉、硬脂酸镁和二氧化硅,送入压片机内压制成型,得到鱼骨粉和蛋白肽混合物咀嚼片。
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CN106616528A (zh) * | 2016-11-30 | 2017-05-10 | 山东好当家海洋发展股份有限公司 | 一种发酵型鱼骨粉咀嚼片的制备方法 |
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