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Method for preparing solid lamb ferment rennet

An abomasum enzyme and lamb technology, applied in the field of protease, can solve the problems of difficult storage and transportation, easy inactivation, poor stability, etc., and achieve the effect of easy storage and transportation and high activity

Inactive Publication Date: 2010-05-19
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Lamb rennet extracted by traditional method is in liquid state, its stability is poor, easy to inactivate, difficult to store and transport

Method used

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  • Method for preparing solid lamb ferment rennet
  • Method for preparing solid lamb ferment rennet
  • Method for preparing solid lamb ferment rennet

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Processing lamb abomasum

[0026] Take the abomasum of a 2-3 week old lamb, cut it open with a knife, rinse it with water for 1-2 minutes, remove the contents of the abomasum, and then peel off the fat and connective tissue outside the abomasum, freeze it at -20°C for later use.

[0027] 2. Peel off the abomasum mucosa of the lamb

[0028] The frozen abomasum was thawed at 0-5° C. for 12 hours, and the mucous membrane was scraped with a knife to obtain the lamb abomasum mucous membrane.

[0029] 3. Extract lamb rennet

[0030] Distilled water and NaCl are used to prepare an 8% NaCl aqueous solution with a mass fraction of 8%, and the lamb abomasum mucosa is added to an 8% NaCl aqueous solution with a mass fraction. The mass ratio of the lamb abomasum mucosa to an 8% NaCl aqueous solution is 1:10, stirring and extracting at 25°C for 72 hours, stirring once every 1 hour, stirring for 5-10 minutes each time, to obtain the extract, centrifuging the extract at 3000 rpm ...

Embodiment 2

[0038] In step 5 of freezing lamb rennet in this embodiment, add skim milk powder to the concentrated lamb rennet in step 4, the amount of skim milk powder added is 5% of the mass of the concentrated lamb rennet, stir evenly, and freeze at -40°C 12 hours. Other steps are identical with embodiment 1, prepare solid lamb rennet.

Embodiment 3

[0040] In step 5 of freezing lamb rennet in this embodiment, add skim milk powder to the concentrated lamb rennet in step 4, the amount of skim milk powder added is 20% of the mass of concentrated lamb rennet, stir evenly, and freeze at -40°C 12 hours. Other steps are identical with embodiment 1, prepare solid lamb rennet.

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Abstract

The invention relates to a method for preparing solid lamb ferment rennet. The method comprises the following steps of: processing lamb abomasums; peeling mucous membranes of the lamb abomasums; extracting lamb ferment rennet; concentrating liquid lamb ferment rennet; freezing the lamb ferment rennet; and vacuum freezing and drying the lamb ferment rennet. A vacuum freezing and drying technology is adopted by the method, and the problem of enzymatic activity loss of the lamb ferment rennet in the processes of freezing and drying is successfully solved through adding an enzymatic activity protective agent. The solid lamb ferment rennet prepared by the method can keep higher activity, is convenient to store and transport and can be applied to cheese production.

Description

technical field [0001] The invention belongs to the technical field of enzymes, and in particular relates to proteases obtained from animal tissues. Background technique [0002] Rennet is a kind of rennet extracted from the fourth stomach (abomasum) of young ruminant animals. It is a key enzyme that plays a role in curdling milk in the process of making cheese. Its function is to hydrolyze the κ-casein in milk. The Phe105-Met106 peptide bond forms para-κ-casein and water-soluble glycomacropeptide, which destabilizes the casein micelles. 2+ Participate in coagulating the milk to form curds. Lamb abomasum contains a large amount of rennet, which has high milk-clotting activity. In recent years, the consumption of lamb meat in our country has been increasing, and the number of lamb slaughtered has increased significantly. Most of its leftovers, lamb abomasum, are discarded as garbage, which not only causes waste of resources, but also pollutes the environment. If modern tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/64
Inventor 张富新
Owner SHAANXI NORMAL UNIV
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