Method for producing bovine-bone peptone by enzyme technology

A technology of peptone and bovine bone, applied in the field of enzymatic technology to produce bovine peptone, can solve the problems of processing utilization rate less than 1%, neglecting the utilization of bovine bone, and low utilization rate of fresh bone, so as to achieve full utilization of raw materials and broad market application prospects , a wide variety of effects

Inactive Publication Date: 2009-09-23
BEIJING KEWEIHUA FOOD ENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Animal fresh bone is a very precious resource. For a long time, people have neglected the utilization of bovine bone. The utilization rate of fresh bone is very low, causing a lot of waste
At present, the utilization rate of fine processing of animal bones in my country is less than 1%. Except for a small part of rough processing to make feed, most of the fresh bones are thrown away as garbage, which not only causes waste of resources, but also produces serious pollution.

Method used

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  • Method for producing bovine-bone peptone by enzyme technology
  • Method for producing bovine-bone peptone by enzyme technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 100kg of fresh beef bone.

[0030] ①Manually or mechanically crush the fresh beef bones to 5-10cm, wash them with running water, and put them into the cooking tank;

[0031] ② Add 3 to 4 times of water, cook for 5 hours, temperature 121 ° C, pressure 0.1 MPa;

[0032] ③ After cooking, skim off the foam and slick oil to separate the oil and water;

[0033] ④ Cool the soup to about 50°C, adjust the pH of the soup to 9.0 with caustic soda, weigh 0.3% animal tissue hydrolytic enzyme according to the weight of the bovine bone, dissolve it with an appropriate amount of soup, add it to the soup, stir evenly, and keep the enzyme warm Solution 4h;

[0034] ⑤ After the enzymolysis is completed, heat up and boil for 20 minutes to kill the enzyme; boiling can also denature and precipitate the remaining unenzymolyzed protein; add an appropriate amount of diatomaceous earth, heat up and boil under intermittent stirring; then cool down to below 50°C;

[0035] ⑦ Neutralize wit...

Embodiment 2

[0044] Weigh 100kg of fresh beef bone.

[0045] ①Manually or mechanically crush the fresh beef bones to 5-10cm, wash them with running water, and put them into the cooking tank;

[0046] ② Add 3 to 4 times of water, cook for 4 hours, temperature 130°C, pressure 0.12MPa;

[0047] ③ After cooking, skim off the foam and slick oil to separate the oil and water;

[0048] ④Reduce the temperature of the soup to about 60°C, adjust the pH of the soup to 7.0 with caustic soda, weigh 0.35% compound protease (papain and fig protease) hydrolyzing enzyme according to the weight of the bovine bone, dissolve it with an appropriate amount of soup, and add it to the soup medium, stir evenly, and keep warm for 5 hours for enzymatic hydrolysis;

[0049] ⑤ After the enzymolysis is completed, heat up and boil for 20 minutes to kill the enzyme; boiling can also denature and precipitate the remaining unenzymolyzed protein; add an appropriate amount of diatomaceous earth, heat up and boil under inte...

Embodiment 3

[0059] Weigh 100kg of fresh beef bone.

[0060] ①Manually or mechanically crush the fresh beef bones to 5-10cm, wash them with running water, and put them into the cooking tank;

[0061] ② Add 3 to 4 times of water, cook for 5 hours, temperature 150°C, pressure 0.15MPa;

[0062] ③ After cooking, skim off the foam and slick oil to separate the oil and water;

[0063] ④Reduce the temperature of the soup to about 50°C, adjust the pH of the soup to 6.0 with caustic soda, weigh 0.25% compound protease (trypsin and pepsin) hydrolytic enzyme according to the weight of the bovine bone, dissolve it with an appropriate amount of soup, and add it to the soup medium, stir evenly, and keep warm for 5 hours for enzymatic hydrolysis;

[0064] ⑤ After the enzymolysis is completed, heat up and boil for 20 minutes to kill the enzyme; boiling can also denature and precipitate the remaining unenzymolyzed protein; add an appropriate amount of diatomaceous earth, heat up and boil under intermitte...

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Abstract

The invention discloses a method for producing bovine-bone peptone by enzyme technology, which belongs to the technical field of bioengineering. The method comprises the steps of pretreating fresh bovine bones and then adding enzyme for enzymolysis. The method has the advantages of advanced technique, reasonable process route, thorough enzymolysis, sufficient raw-material utilization, high yield of peptone products, good quality, high amino nitrogen content, high total nitrogen content, plentiful species of amino acid, proper proportion and high biological potency, and reaches reagent-grade product standards. The method takes the bovine bones as raw materials, changes waste into valuables, improves the utilization ratio of the bovine bones in China, reduces environmental pollution, drives the development of the livestock breeding industry and other industries, and remarkably improves the comprehensive benefit of farming and animal husbandry industrialization.

Description

technical field [0001] The invention relates to a method for producing bovine bone peptone by enzymatic technology, belonging to the technical field of bioengineering. Background technique [0002] Peptone (Peptone) is a water-soluble mixture composed of peptone, peptide and amino acid, which is obtained by enzymatic, acid and alkali hydrolysis of protein. Peptone is one of the most important basic components of microbial culture medium, and its main function in the culture medium is to provide nitrogen source for microbial growth. Various peptones have different composition ratios of peptones, peptones, peptides, and amino acids, so their nutritional value and adaptability to microorganisms are also different. Commonly used peptone production methods acid hydrolysis and alkaline hydrolysis have great disadvantages. The acid hydrolysis method mostly uses hydrochloric acid, sulfuric acid or phosphoric acid as the hydrolysis agent. But this method almost completely destroys...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/06C07K1/14
Inventor 姚自奇温凯李东
Owner BEIJING KEWEIHUA FOOD ENG TECH
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