Method for making porcine bone monosodium glutamate

Abstract

The invention discloses a method for making porcine bone monosodium glutamate, belongs to the technical field of food biology, and relates to a method for making bone monosodium glutamate by using porcine bones and component analysis of the bone monosodium glutamate. The method comprises the following main processes of: cleaning, crushing and curing the porcine bones, regulating the pH of bone juice of 55 to 60 DEG C to 7.0, adding 0.1 to 0.3 percent of papain (based on the mass of the substrate), performing enzymolysis for 3 to 4 hours, performing vacuum concentration till the solid content is 30 to 40 percent, performing Malilard reaction for 20 minutes at the temperature of between 115 and 125 DEG C, and performing seasoning compounding, spray drying and microencapsulated inclusion to obtain a porcine bone monosodium glutamate product. By implementing the technology, the additional value of bone products is promoted, and certain protein resources difficultly developed previously are utilized in a form of polypeptide or amino acid food. The bone monosodium glutamate product produced by the method preserves nutrition, fragrance and fresh components in fresh bones, has natural mellow pork flavor characteristic, and is a high-quality flavor and nutrition enhancing agent.

Description

1. Technical field

[0001] The invention relates to a method for making pork bone flavored element products using fresh pork bones as raw materials. The invention belongs to the field of food biotechnology. 2. Background technology

[0002] Fresh bone contains 12% protein and 9.5% fat. In addition, it is also rich in calcium, phosphorus, magnesium, sodium, iron, zinc, potassium, fluoride, citrate and VA, VD, VB1, VB2 , VB12 and other trace nutrients, it can be described as a good product for nourishing and maintaining health. Bone makes up about 35% of a slaughtered carcass. In 2008, China's total meat output reached 72.69 million tons, accounting for 29% of the world's total output, of which pork output was 46.15 million tons, accounting for 49% of the world's total output. In 2009, my country's total meat output was 76.49 million tons, making it the world's largest meat-eating country, with more than 20 million tons of bones produced. "Bones are not meat" is a tradition...