Nutritional noodles added with fish polypeptide powder and preparation method of nutritional noodles added with fish polypeptide powder

[0035] Embodiment 1: Screening, identification of Bacillus Velez MRS

[0036] 1. Primary screening of bacteria

[0037] After crushing the Pu'er tea cake from Menghai, Yunnan Province produced in 2005, weigh 2g of tea leaves, pour them into a Erlenmeyer flask filled with 18mL of sterile water and mix them well. Draw 1mL of the tea stock solution and add it to a test tube filled with 9mL sterile water, and then dilute to 10 -2 、10 -3 and 10 -4 Gradient, pipette 10 -2 、10 -3 and 10 -4 0.1mL of each of the liquids was applied to the LB solid medium plate prepared in advance, and finally coated (2 plates for each concentration), cultured in a 37°C incubator for 24h, and the growth of the colony on the plate was compared.

[0038] 2. Re-screening of bacteria

[0039] In a sterile environment, single colonies with different growth forms were selected from the LB medium plate to draw lines in four areas. After repeated lines, the bacteria were stained with Gram, and the morpholog

[0054] Embodiment 2: the preparation of the nutritional noodles that adds cod leftovers polypeptide powder

[0055] A preparation method of nutritional noodles adding cod leftovers polypeptide powder specifically comprises the following steps:

[0056] 1. Strain activation and preparation of seed solution

[0057] Use an inoculation loop to take a loop of Bacillus velei MRS in the glycerol storage tube, streak the plate on the LB plate to activate it, culture it upside down at 30°C for 24 hours, pick a single colony on the plate to the LB slant medium, and culture it statically for 24 hours , pick the strains on the LB slant and inoculate them in the MRS liquid medium, culture at 30°C with shaking at 180r / min for 24-48h to a concentration of about 8×10 7 cfu / mL to obtain the seed liquid of Bacillus velei.

[0058] 2. Raw material processing

[0059] After removing impurities such as fish scales and viscera from the cod leftovers, the three raw materials of fish skin, fish

[0068] Example 3: Process optimization for the production of polypeptides from cod leftovers fermented by Bacillus Velez MRS

[0069] 1. Effects of inoculation amount, solid-liquid ratio and fermentation time on polypeptide production from cod leftovers

[0070] 1. Effect of inoculum amount on the content of polypeptide produced by fermentation of cod leftovers

[0071] Take 20g of fish skin after pasteurization, the ratio of material to liquid is 1:5, the inoculum size is respectively set to 2%, 4%, 6%, 8%, the temperature is 30°C, the rotating speed is 180r / min shaker culture, fermentation 24h, Centrifuge at 4000r / min after the fermentation, and measure the peptide content in the supernatant. Repeat the above experimental steps for fish meat and fish bones respectively.

[0072] Use the BCA method to determine the peptide content of the sample: first draw the BSA standard curve, prepare the BSA standard with physiological saline to form a solution with a mass concentratio