CN110050872B - Industrial production method for preparing oyster peptide by enzyme method - Google Patents
Industrial production method for preparing oyster peptide by enzyme method Download PDFInfo
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Images
Classifications
-
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- 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
- 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 an industrial production method for preparing oyster peptide by an enzyme method, which comprises the following steps: (1) pretreatment, (2) crushing, (3) enzymolysis, (4) inactivation, (5) centrifugation, (6) deodorization and decolorization and primary plate-and-frame filter pressing, (7) secondary plate-and-frame filter pressing, (8) primary purification and concentration, (9) secondary purification and concentration, (10) negative pressure concentration and (11) instantaneous spray drying. The method has the advantages of simple process, mild condition, easy control, short generation period, high yield and low energy consumption, and is more suitable for industrial production; the oyster peptide produced by the process of the invention is mainly micromolecular peptide, has small molecular weight and easy absorption, and contains rich glycogen, free amino acid, taurine, zinc selenium and other nutritional ingredients, thereby really realizing high-value utilization of oyster meat; the oyster peptide produced by the process has no other impurity residues, pure color, good flavor and outstanding taste, and is more popular with consumers.
Description
Technical Field
The invention relates to an industrial production method for preparing oyster peptide by an enzyme method, and relates to the technical field of oyster peptide preparation.
Background
The oyster is one of 4 cultured shellfish in China, and has rich resources. The oyster meat contains rich high-quality protein, glycogen, taurine, zinc, selenium and other trace elements, is called as 'sea milk', and is one of the first health-care and curative foods with homology of medicine and food in China.
In China, oysters are mainly eaten fresh and dried, and the problems of low industrial processing level, few product types and the like are increasingly highlighted. With the increasing demand of consumers on high-quality marine food, the laggard traditional processing technology can not meet the demand of human beings, so how to realize the deep processing and high-value utilization of oysters and develop more and better functional oyster products is a huge opportunity faced by the oyster industry and a serious challenge faced by the oyster industry. With the continuous and deep utilization of marine resources, the small peptides derived from marine organisms prepared by the biological enzymolysis technology are widely concerned due to the advantages of small molecular weight, high biological value, good physiological activity, good stability, safety, easy carrying and the like.
However, the oyster peptide powder on the market is subjected to treatment modes such as high-temperature high-pressure cooking and the like in the preparation process, so that the Maillard reaction of the raw materials occurs, the special flavor and color of the oyster meat are lost, and the product quality of the oyster peptide powder is mixed with the fish. In addition, the oyster peptide powder on the market is turbid in solution and poor in taste due to the reason that the enzymolysis or separation and purification of biological enzymes are incomplete in the preparation process and the like.
The invention takes fresh oyster meat as raw material, prepares the oyster peptide with pure flavor and outstanding taste by optimizing enzymolysis conditions, deodorization and decoloration, separation and purification technology and other processing technologies, has small molecular weight and easy absorption, and really realizes high-value utilization of the oyster meat.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides an industrial production method for preparing oyster peptide by an enzyme method, the industrial production method has mild conditions and easy control, and the obtained oyster peptide has pure flavor, small molecular weight, easy absorption and higher quality.
The technical scheme for solving the technical problems is as follows: an industrial production method for preparing oyster peptide by an enzyme method comprises the following steps:
(1) pretreatment: cleaning fresh oyster meat with pure water to remove dirt; the fresh oyster meat contains rich free amino acids, taurine, zinc selenium and other nutritional ingredients, and if the pretreatment cleaning is improper, a large amount of nutritional ingredients are lost.
(2) Crushing: draining the water from the oyster meat cleaned in the step (1), and crushing the oyster meat by using a chopper mixer to form oyster slurry;
(3) enzymolysis: pumping the oyster slurry obtained in the step (2) into an enzymolysis tank through a pressure pump, adding pure water, adjusting the temperature of 50-60 ℃ in the enzymolysis tank, naturally adjusting the pH value, adding oyster special compound protease for enzymolysis for 60-90 minutes, adding flavourzyme, and then performing enzymolysis for 30-40 minutes, wherein the oyster slurry in the enzymolysis tank is subjected to ultrasonic treatment in the whole enzymolysis process. The special compound protease for oysters is Angel compound protease MF103(250000u/g, Angel Yeast Co., Ltd.). The pH is not required to be adjusted in the enzymolysis process, the natural pH is adopted, the operation condition is mild, the control is easy, the enzymolysis of the oyster protein by the compound protease is thorough, the subsequent filter pressing process is facilitated, the yield of the product is greatly improved, and the economic benefit is increased; the addition of the flavourzyme can improve the bad flavour of the enzymolysis liquid, such as bitter taste, and the like, thereby obtaining oyster peptide with higher quality; in addition, in the traditional process, the oyster meat needs to be treated at high temperature and high pressure, the oyster meat contains rich amino acid, protein, glycogen and other components, partial glycogen can be hydrolyzed into glucose under the condition of high temperature and high pressure, and the enzymolysis liquid can generate Maillard reaction, so that the quality of the product is influenced; the addition of ultrasonic operation can greatly improve the enzymolysis efficiency and shorten the industrial production period.
(4) Inactivation: heating the oyster slurry after enzymolysis in the step (3) to 75-80 ℃, and keeping for 5-10 minutes; keeping the temperature at 75-80 ℃ for 5-10 minutes can ensure full inactivation and avoid Maillard reaction of the enzymolysis liquid, and if the temperature exceeds 80 ℃ or the time exceeds 10 minutes, the Maillard reaction of the enzymolysis liquid can be caused, so that the color of the enzymolysis liquid turns red, thereby affecting the quality of the oyster peptide.
(5) Centrifuging: cooling the oyster enzymolysis liquid inactivated in the step (4) to 50-55 ℃, filtering the oyster enzymolysis liquid by a filter screen of 200 meshes of 170 meshes, centrifuging the oyster enzymolysis liquid in a centrifuge, and pumping the centrifuge liquid back to an enzymolysis tank; the centrifuge can generate heat during operation, the oyster enzymolysis liquid is cooled to 50-55 ℃ at first, the phenomenon that the oyster enzymolysis liquid generates Maillard reaction due to overhigh temperature in the centrifugation process can be avoided, in addition, the temperature of the oyster enzymolysis liquid can not be too low, and the centrifuge separation operation is not facilitated if the temperature is too low.
(6) Deodorization and decoloration and primary plate-and-frame filter pressing: attaching a layer of activated carbon fiber on the filter cloth of the plate frame, introducing the oyster enzymolysis liquid into a plate frame filter press for filter pressing, and using AG-3000# diatomite as a filter aid. The activated carbon fiber can realize deodorization and decoloration treatment on oyster enzymolysis liquid, can ensure that the obtained oyster peptide has good color and pure flavor, and in addition, the activated carbon fiber is added on the filter cloth of the plate frame, so that deodorization and decoloration operation and one-time plate frame filter pressing operation can be simultaneously carried out, the production period is shortened, and the production efficiency is improved; adopt activated carbon fiber to replace traditional activated carbon, it is effectual to take off the fishy decoloration, can used repeatedly moreover, avoids the production of a large amount of solid wastes, more is fit for industrial production, can avoid remaining activated carbon powder in final oyster peptide product in addition, influences the quality of product. AG-3000# diatomite is used as a filter aid in primary plate-and-frame filter pressing, because components of oyster viscera are complex, components of oyster enzymolysis liquid after enzymolysis are complex, and the filter aid is easy to block in the filter pressing process.
(7) Secondary plate and frame filter pressing: continuously introducing the oyster enzymolysis liquid subjected to primary plate-and-frame filter pressing into a plate-and-frame filter press for filter pressing, and using AG-800# diatomite as a filter aid; the oyster enzymolysis liquid after primary plate-and-frame filter pressing still has slight turbidity, and AG-800# diatomite is used as a filter aid, so that the transmittance of a filter cake is reduced, and the oyster enzymolysis liquid after secondary plate-and-frame filter pressing is clear and transparent, and the residue of impurities is avoided.
(8) Primary purification and concentration: pumping the oyster enzymolysis liquid after secondary plate-and-frame filter pressing into a liquid storage tank, circulating through an ultrafiltration device, performing ultrafiltration separation on the oyster enzymolysis liquid, performing nanofiltration, concentration and desalination, and removing 50% of water;
(9) secondary purification and concentration: pumping the oyster enzymolysis liquid after primary purification and concentration into a liquid storage tank, circulating through an ultrafiltration device, performing ultrafiltration separation on the oyster enzymolysis liquid, performing nanofiltration, concentration and desalination, and removing more than 80% of water. Ultrafiltration operation can intercept the peptide with larger molecular weight, thereby increasing the percentage content of the small molecular peptide in the oyster peptide product; nanofiltration concentration can remove salt and water in the oyster enzymolysis liquid.
(10) And (3) negative pressure concentration: pumping the oyster enzymolysis liquid subjected to secondary purification and concentration into a single-effect evaporator, carrying out negative pressure concentration, discharging evaporation condensate water every 30min, and heating to above 70 ℃ after the concentration is finished; the temperature rise operation prepares for the subsequent instantaneous spray drying, and shortens the drying time.
(11) Instantaneous spray drying: pumping the oyster enzymolysis liquid which is subjected to negative pressure concentration and temperature rise into a drying tower to start drying, and instantly drying into powder. The time for instantaneous spray drying is very short, and the oyster enzymolysis liquid can be prevented from being denatured.
On the basis of the technical scheme, the invention can be further improved as follows:
further, in the step (3), the adding amount of the special oyster compound protease is 0.3% of the weight of the oyster slurry; the addition amount of the flavourzyme is 0.1 percent of the weight of the oyster slurry. Under the condition of the adding amount of the special compound protease and the flavourzyme for the oysters, the complete enzymolysis process can be ensured, and the too complicated subsequent inactivation process can be avoided.
Further, in the step (3), in the enzymolysis process, the mixture is stirred once every 10 minutes, so that the special compound protease and the flavourzyme for the oysters can be fully utilized, and complete enzymolysis is ensured.
Further, in the step (5), the centrifugal process is carried out, and the centrifugal rate is 4000 r/min. Under the centrifugal rate, the centrifugal efficiency can be ensured, the energy consumption can be reduced, and the method is more suitable for industrial production.
Furthermore, before the activated carbon fiber is used, the activated carbon fiber is subjected to microwave irradiation treatment. The activated carbon fiber after microwave irradiation treatment has better deodorization and decoloration effects on the enzymolysis liquid, thereby being more beneficial to obtaining oyster peptide products with pure color and good taste.
Furthermore, the activated carbon fiber is replaced after being repeatedly used for 5-10 times, and the activated carbon fiber is replaced after being used for 5-10 times in the plate frame, so that the repeated use of the activated carbon fiber can be realized, the production cost is saved, and the fishy smell removing and decoloring effects on the oyster enzymolysis liquid can be ensured.
Further, the oyster enzymolysis liquid after secondary plate and frame filter pressing circulates through the polymeric resin adsorption column first and then is purified and concentrated once again, heavy metals in the oyster enzymolysis liquid can be effectively removed after the oyster enzymolysis liquid passes through the polymeric resin adsorption column, the heavy metal content in the obtained oyster peptide product is ensured to reach the standard, and no harm can be caused to a human body. Oyster belongs to marine shellfish shell class, often contains heavy metal substance easily, through the processing of polymer resin adsorption column, can effectively solve the heavy metal problem, further ensures to obtain high-quality oyster peptide product, and the polymer resin who fills in the polymer resin adsorption column can used repeatedly moreover, more is fit for the industrial production theory.
Further, in the step (10), the negative pressure of the negative pressure concentration is 0.08Mpa, the concentration temperature is 50-70 ℃, and under the condition, the rapid concentration can be realized, the production efficiency is improved, the energy consumption is reduced, and the Maillard reaction can be avoided.
Further, in the step (11), the temperature of the instantaneous spray drying is 150 ℃ to 160 ℃, so that instantaneous drying into powder can be realized.
The invention has the beneficial effects that:
(1) the method has the advantages of simple process, mild condition, easy control, short generation period, high yield and low energy consumption, and is more suitable for industrial production;
(2) the activated carbon fiber is adopted to replace the traditional activated carbon, so that the fishy smell removing and decoloring effect is good, the activated carbon fiber can be repeatedly used, the generation of a large amount of solid wastes is avoided, the production efficiency is high, the method is more suitable for industrial production, and in addition, the influence on the product quality caused by the residual activated carbon powder in the final oyster peptide product can be avoided;
(3) in the invention, the impurities in the enzymolysis liquid are fully removed by adopting two plate-frame filter pressing operations, and the salt and water in the oyster enzymolysis liquid can be fully removed by adopting two times of purification and concentration, so that the quality of the final oyster peptide product is ensured;
(4) the oyster peptide produced by the process is mainly micromolecular peptide, the content of the micromolecular peptide with the relative molecular mass less than or equal to 1000u can reach more than 94 percent, the molecular weight is small, the oyster peptide is easy to absorb, and in addition, the oyster peptide contains rich glycogen, free amino acid, taurine, zinc selenium and other nutritional ingredients, so that the high-value utilization of the oyster meat is really realized;
(5) the oyster peptide produced by the process has no other impurity residues, pure color, good flavor and outstanding taste, is a high-quality oyster peptide product, and is more popular with consumers.
Drawings
FIG. 1 is a chromatogram of the oyster peptide product of the example.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
An industrial production method for preparing oyster peptide by an enzyme method comprises the following steps:
(1) pretreatment: cleaning fresh oyster meat with pure water, and removing dirt;
(2) crushing: draining the water from the oyster meat cleaned in the step (1), and crushing the oyster meat by using a chopper mixer to form oyster slurry;
(3) enzymolysis: pumping the oyster slurry obtained in the step (2) into an enzymolysis tank through a pressure pump, adding pure water, adjusting the temperature of 50-60 ℃ in the enzymolysis tank, naturally adjusting the pH value, adding oyster special compound protease for enzymolysis for 60 minutes, wherein the adding amount of the oyster special compound protease is 0.3% of the weight of the oyster slurry; adding flavourzyme, and performing enzymolysis for 30 minutes, wherein the addition amount of the flavourzyme is 0.1% of the weight of the oyster slurry; in the enzymolysis process, stirring once every 10 minutes, and carrying out ultrasonic treatment on the oyster slurry in the enzymolysis tank in the whole enzymolysis process, wherein the special oyster compound protease is Angel compound protease MF103(250000u/g, Angel Yeast GmbH);
(4) inactivation: heating the oyster slurry subjected to enzymolysis in the step (3) to 75-80 ℃, and keeping the temperature for 5 minutes;
(5) centrifuging: cooling the oyster enzymolysis liquid inactivated in the step (4) to 50-55 ℃, filtering the oyster enzymolysis liquid by a filter screen of 200 meshes at 170 ℃, then centrifuging the oyster enzymolysis liquid in a centrifuge at the centrifugation speed of 4000r/min, and pumping the centrifuge liquid back to the enzymolysis tank;
(6) deodorization and decoloration and primary plate-and-frame filter pressing: attaching a layer of activated carbon fiber on filter cloth of a plate frame, introducing the oyster enzymolysis liquid into a plate frame filter press for filter pressing, and using AG-3000# diatomite as a filter aid, wherein the activated carbon fiber is subjected to microwave irradiation treatment before use;
(7) secondary plate and frame filter pressing: continuously introducing the oyster enzymolysis liquid subjected to primary plate-and-frame filter pressing into a plate-and-frame filter press for filter pressing, and using AG-800# diatomite as a filter aid;
(8) primary purification and concentration: circulating the oyster enzymolysis liquid subjected to secondary plate-and-frame filter pressing through a macromolecular resin adsorption column, pumping into a liquid storage tank, circulating through ultrafiltration equipment, performing ultrafiltration separation on the oyster enzymolysis liquid, and performing nanofiltration, concentration and desalination to remove 50% of water;
(9) secondary purification and concentration: pumping the oyster enzymolysis liquid after primary purification and concentration into a liquid storage tank, circulating through an ultrafiltration device, performing ultrafiltration separation on the oyster enzymolysis liquid, and performing nanofiltration, concentration and desalination to remove more than 80% of water;
(10) and (3) negative pressure concentration: pumping the oyster enzymolysis liquid subjected to secondary purification and concentration into a single-effect evaporator, concentrating under negative pressure, wherein the negative pressure of the negative pressure concentration is 0.08Mpa, the concentration temperature is 50-70 ℃, discharging evaporation condensate water every 30min, and after the concentration is finished, heating to more than 70 ℃;
(11) instantaneous spray drying: pumping the oyster enzymolysis liquid which is subjected to negative pressure concentration and temperature rise into a drying tower for drying, wherein the temperature of the instantaneous spray drying is 150-160 ℃, and the instantaneous spray drying is carried out to obtain powder, thus obtaining the oyster peptide product.
The extraction rate of the oyster peptide is 78.5%, the chromatographic analysis of the oyster peptide is shown in figure 1, the molecular weight distribution data of the oyster peptide is shown in table 1, and other related detection data of the oyster peptide is shown in table 2.
TABLE 1 molecular weight distribution of oyster peptides
The oyster peptide product contains 99.45% of protein hydrolysate with the relative molecular mass of less than or equal to 3000u, 94.56% of protein hydrolysate with the relative molecular mass of less than or equal to 1000u, and has high content of small molecular peptides, which can be absorbed easily.
TABLE 2 oyster peptide product assay data
| Item | Detecting data |
| Water content/%) | ≤10.0 |
| Ash content% | ≤8.0 |
| Inorganic arsenic/(mg/kg) | ≤0.5 |
| Methylmercury/(mg/kg) | ≤0.5 |
| Lead/(mg/kg) | ≤1.0 |
| Chromium/(mg/kg) | ≤2.0 |
As can be seen from the data in Table 2, all the detection data of the oyster peptide product obtained by the process method of the invention meet the standard requirements, and the oyster peptide product has higher quality, is safer and healthier.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (8)
1. An industrial production method for preparing oyster peptide by an enzyme method is characterized by comprising the following steps:
(1) pretreatment: cleaning fresh oyster meat with pure water to remove dirt;
(2) crushing: draining the water from the oyster meat cleaned in the step (1), and crushing the oyster meat by using a chopper mixer to form oyster slurry;
(3) enzymolysis: pumping the oyster slurry obtained in the step (2) into an enzymolysis tank through a pressure pump, adding pure water, adjusting the temperature of 50-60 ℃ in the enzymolysis tank, naturally adjusting the pH value, adding oyster special compound protease for enzymolysis for 60-90 minutes, adding flavourzyme, and then performing enzymolysis for 30-40 minutes, wherein the oyster slurry in the enzymolysis tank is subjected to ultrasonic treatment in the whole enzymolysis process, and the oyster special compound protease is Angel compound protease MF 103;
(4) inactivation: heating the oyster slurry after enzymolysis in the step (3) to 75-80 ℃, and keeping for 5-10 minutes;
(5) centrifuging: cooling the oyster enzymolysis liquid inactivated in the step (4) to 50-55 ℃, filtering the oyster enzymolysis liquid by a filter screen of 200 meshes of 170 meshes, centrifuging the oyster enzymolysis liquid in a centrifuge, and pumping the centrifuge liquid back to an enzymolysis tank;
(6) deodorization and decoloration and primary plate-and-frame filter pressing: attaching a layer of activated carbon fiber on the filter cloth of the plate frame, introducing the oyster enzymolysis liquid into a plate frame filter press for filter pressing, and using AG-3000# diatomite as a filter aid;
(7) secondary plate and frame filter pressing: continuously introducing the oyster enzymolysis liquid subjected to primary plate-and-frame filter pressing into a plate-and-frame filter press for filter pressing, and using AG-800# diatomite as a filter aid;
(8) primary purification and concentration: the oyster enzymolysis liquid after secondary plate-and-frame filter pressing firstly circulates through a macromolecular resin adsorption column and then is subjected to primary purification and concentration; pumping the oyster enzymolysis liquid into a liquid storage tank, circulating through an ultrafiltration device, separating the oyster enzymolysis liquid by ultrafiltration, and removing 50% of water by nanofiltration concentration and desalination;
(9) secondary purification and concentration: pumping the oyster enzymolysis liquid after primary purification and concentration into a liquid storage tank, circulating through an ultrafiltration device, performing ultrafiltration separation on the oyster enzymolysis liquid, and performing nanofiltration, concentration and desalination to remove more than 80% of water;
(10) and (3) negative pressure concentration: pumping the oyster enzymolysis liquid subjected to secondary purification and concentration into a single-effect evaporator, carrying out negative pressure concentration, discharging evaporation condensate water every 30min, and heating to above 70 ℃ after the concentration is finished;
(11) instantaneous spray drying: pumping the oyster enzymolysis liquid which is subjected to negative pressure concentration and temperature rise into a drying tower to start drying, and instantly drying into powder.
2. The industrial production method for preparing oyster peptide by the enzyme method according to claim 1, wherein in the step (3), the oyster specific compound protease is added in an amount of 0.3% of the weight of the oyster slurry; the addition amount of the flavourzyme is 0.1 percent of the weight of the oyster slurry.
3. The industrial production method of oyster peptide according to claim 1, wherein the step (3) comprises stirring every 10 minutes during the enzymatic hydrolysis.
4. The industrial production method of oyster peptide according to claim 1, wherein the centrifugation is carried out at 4000r/min in the step (5).
5. The industrial production method of oyster peptide according to claim 1, wherein the activated carbon fiber is subjected to microwave irradiation before use in step (6).
6. The industrial production method of oyster peptide according to claim 5, wherein the activated carbon fiber is replaced after being reused 5-10 times.
7. The industrial process for preparing oyster peptide according to claim 1, wherein the concentration under negative pressure in the step (10) is 0.08Mpa and the concentration temperature is 50-70 ℃.
8. The industrial production method of oyster peptide according to claim 1, wherein the temperature of the instantaneous spray-drying in step (11) is 150-160 ℃.
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| CN201910384655.6A CN110050872B (en) | 2019-05-09 | 2019-05-09 | Industrial production method for preparing oyster peptide by enzyme method |
| PCT/CN2019/097387 WO2020224058A1 (en) | 2019-05-09 | 2019-07-24 | Industrialized production method for preparing oyster peptide by means of enzymatic method |
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| CN113215216A (en) * | 2021-05-28 | 2021-08-06 | 江苏格局生物医药科技有限公司 | Industrial production method for preparing oyster peptide by enzyme method |
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| CN1879935A (en) * | 2006-03-01 | 2006-12-20 | 肖忠渊 | Novel filter material |
| CN105219826A (en) * | 2015-11-05 | 2016-01-06 | 无限极（中国）有限公司 | A kind of have oyster peptide of enhancing function and its preparation method and application |
| CN105463047A (en) * | 2016-02-14 | 2016-04-06 | 烟台嘉惠海洋生物科技有限公司 | Clear and transparent sea cucumber polypeptide extraction process |
| KR101826396B1 (en) * | 2014-09-04 | 2018-02-08 | 경상대학교산학협력단 | Oyster peptide for treating or preventing liver disease |
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| FR2798140B1 (en) * | 1999-09-03 | 2003-04-11 | Ifremer | ENZYMATIC OYSTER HYDROLYSATES AND THEIR APPLICATIONS |
| CN103255190A (en) * | 2013-05-30 | 2013-08-21 | 威海康博尔生物药业有限公司 | Method and process for extracting animal micro-molecule polypeptides and amino acids by utilizing complex enzyme |
| CN106107635A (en) * | 2016-06-29 | 2016-11-16 | 大连深蓝肽科技研发有限公司 | Utilize the method that Concha Ostreae fresh meat prepares Concha Ostreae oligopeptide |
| CN108085355A (en) * | 2017-12-22 | 2018-05-29 | 大连深蓝肽科技研发有限公司 | A kind of preparation method of microencapsulation oyster oligopeptide |
| CN108065413A (en) * | 2017-12-25 | 2018-05-25 | 大连深蓝肽科技研发有限公司 | The method that oyster oligopeptide is prepared using oyster fresh meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1879935A (en) * | 2006-03-01 | 2006-12-20 | 肖忠渊 | Novel filter material |
| KR101826396B1 (en) * | 2014-09-04 | 2018-02-08 | 경상대학교산학협력단 | Oyster peptide for treating or preventing liver disease |
| CN105219826A (en) * | 2015-11-05 | 2016-01-06 | 无限极（中国）有限公司 | A kind of have oyster peptide of enhancing function and its preparation method and application |
| CN105463047A (en) * | 2016-02-14 | 2016-04-06 | 烟台嘉惠海洋生物科技有限公司 | Clear and transparent sea cucumber polypeptide extraction process |
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Inventor after: Li Ya Inventor after: Yu Yanfei Inventor after: Liu Chao Inventor after: Zhang Juanjuan Inventor after: Wang Guiping Inventor after: Deng Xiaoying Inventor before: Yu Yanfei Inventor before: Zhang Juanjuan Inventor before: Zhou Jianqiang Inventor before: Wang Guiping Inventor before: Liu Chao Inventor before: Li Ya |