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Food additive prepared from animal blood as well as preparation method and application thereof

A technology for food additives and additives, applied in the field of food additives, can solve the problems affecting food taste and flavor, unbalanced amino acid composition, lack of methionine, etc., and achieve the effects of improving human immunity, rational amino acid composition, and optimizing processing technology.

Active Publication Date: 2013-01-09
北京鸿顺养源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing food additives containing plasma protein powder cannot completely remove the bloody smell and are viscous, which will affect the taste and flavor of the food when added to the food
In addition, the content of immunoglobulin in plasma protein powder needs to be improved, and the lack of methionine leads to an imbalance in the composition of amino acids

Method used

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  • Food additive prepared from animal blood as well as preparation method and application thereof
  • Food additive prepared from animal blood as well as preparation method and application thereof
  • Food additive prepared from animal blood as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Collect fresh pig blood, add blood anticoagulant, such as heparin, sodium citrate, potassium oxalate or ethylenediamine tetraacetate (EDTA salt), etc., mix thoroughly, and quickly cool down to 4-10°C for separation on site , to obtain a plasma solution. The separated plasma solution is stored at a temperature of 2-15°C, and then subjected to ultrafiltration concentration. Under the condition of controlling the temperature of the ultrafiltration concentration at 2-15°C, the plasma solution is separated by an ultrafiltration membrane or an ultrafiltration column. The concentration is concentrated from 6-9% to 15-20%, and the inorganic salts are filtered out to reduce the salt content and enhance the taste; then homogenize at a temperature of 2-15°C and a pressure of 12-20MPa. The overall structure of the pathogenic microorganism is destroyed or the substructure is lethally damaged, and the bacteria are inactivated to achieve the sterilization effect, and then they are spr...

Embodiment 2

[0036] Collect fresh cow blood, add blood anticoagulant after vacuum extraction, such as heparin, sodium citrate, potassium oxalate or ethylenediaminetetraacetate (EDTA salt), mix well, and quickly cool down to 4-10°C Separation is performed on site to obtain a plasma solution. The separated plasma solution is stored at a temperature of 2-15°C, and then subjected to ultrafiltration concentration. Under the condition of controlling the temperature of the ultrafiltration concentration at 2-15°C, the plasma solution is separated by an ultrafiltration membrane or an ultrafiltration column. The concentration is concentrated from 6-9% to 15-20%, and the inorganic salts are filtered out to reduce the salt content and enhance the taste; then homogenize at a temperature of 2-15°C and a pressure of 12-20MPa. The overall structure of pathogenic microorganisms is destroyed or the substructure is lethally damaged, and the bacteria are inactivated to achieve the sterilization effect. Then t...

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Abstract

The invention provides a food additive prepared from animal blood as well as a preparation method and application thereof. The method comprises the following steps: (1) collecting the fresh blood of an animal, and separating blood plasma solution out; (2) at the temperature of 2-15DEG C, carrying out ultrafiltration on the blood plasma solution, and concentrating the concentration of the blood plasma solution to 15-20% from 6-9%; (3) at the temperature of 2-15DEG C and under the pressure of 12-20MPa, homogenizing the concentrated blood plasma solution; (4) spraying and drying the blood plasmasolution, and obtaining blood plasma albumen powder after sterilization; and (5) mixing the blood plasma albumen powder, the methionine and optional additive to obtain the food additive, wherein calculated based on total weight of the mixture, the blood plasma albumen powder accounts for 72-78wt%, and the methionine accounts for 0.5-1wt%. According to the method provided by the invention, the flavor and the taste of meat products, dairy products, nutritional cooked wheaten food and the like containing the blood plasma albumen powder, which are supplied in the existing market, can be improved,the supply amount of the protein is increased, the composition of amino acid is perfected, and waste is changed into values.

Description

technical field [0001] The invention belongs to the field of food industry. Specifically, the present invention relates to a method for preparing a food additive from animal blood, and the food additive obtained by the preparation method and its use. Background technique [0002] China is a big meat producing and consuming country in the world. Nearly 500 million pigs are slaughtered every year, accounting for nearly half of the world's slaughtering volume. The annual blood resource of livestock and poultry reaches 2.6 million tons. This rich animal blood resource, except for a small part used in the food industry, is mostly thrown away as waste, causing serious waste of resources and environmental pollution. Therefore, it is of great significance to make full use of animal blood resources and develop animal blood processing products, such as plasma protein powder, blood globulin powder and other blood deep processing products, which will not only help solve the problem of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/03A23L1/30A23L1/312A23L13/20A23L29/00
Inventor 徐铃孙茜胜廖国礼
Owner 北京鸿顺养源生物科技有限公司
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