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Method for preparing chicken bone collagen powder

A technology of chicken bone collagen and protein powder, which is applied in the field of preparation of chicken bone collagen protein powder, can solve the problems of low added value, low calcium and protein content of finished products, and high loss of nutritional components, etc., and achieve fragrance and nutritional components retention, The effect of high nutrient content and high resource utilization

Active Publication Date: 2012-11-07
河北膳工坊生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are almost no mature high-calcium chicken bone collagen powder products for sale in the domestic market.
[0004] In recent years, domestic enterprises and scholars have made more and more researches on the comprehensive utilization of chicken bones, especially the high-pressure extraction of bones has been industrialized for many years, but the high-pressure extraction has a lot of nutrient loss and basically does not get effective calcium. Utilization, so far it is difficult to find high-calcium chicken bone collagen products in the market
Due to the high nutritional content of chicken bones, they are easily corrupted. Once they are produced, they must be processed or frozen immediately. At present, the application of chicken bones in food is mainly high-pressure extraction, which has high cost and high nutritional loss, and the sales volume is limited. As a result, a large part of chicken bones are processed into feed with low added value. This characteristic greatly restricts the development and utilization of chicken bones, and the level of deep processing of chicken bones is still unsatisfactory.
[0005] At present, chicken bone deep-processing products generally have the following defects: 1. The taste is bland, and the chicken soup does not feel obvious; 2. The natural aroma of stewed chicken soup is lacking; 3. There is a lot of loss of nutrients, and the calcium and protein content of the finished product is low.

Method used

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  • Method for preparing chicken bone collagen powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A preparation method of chicken bone collagen protein powder, comprising the following steps:

[0051] ⑵ Micro-crushing: crush the chicken skeleton into a fine sauce with a particle size of 100-150 mesh;

[0052] ⑵Biological enzymatic hydrolysis: put the fine sauce into the reaction kettle, add protease, the amount of protease added is 1 / 1000 of the weight of fine sauce, and carry out enzymatic hydrolysis, the temperature of enzymatic hydrolysis is 50 ℃, and the time of enzymatic hydrolysis is 2 hours;

[0053] (3) Atmospheric pressure cooking and extraction: the product after enzymolysis was heated to 100°C for 2 hours under normal pressure cooking and extraction;

[0054] (4) Separation and concentration: the bone residue and sundries in the feed liquid after atmospheric cooking and extraction are separated, and then concentrated to 30% of Brix to obtain chicken bone concentrate;

[0055] (5) Blending: Take the Maillard reaction concentrate, add the Maillard reactio...

Embodiment 2

[0078] A preparation method of chicken bone collagen protein powder, comprising the following steps:

[0079] ⑴Superfine crushing: crush the chicken skeleton into a fine sauce with a particle size of 100-150 mesh;

[0080] ⑵Biological enzymatic hydrolysis: put the fine sauce into the reaction kettle, add protease, the amount of protease added is 1 / 1000 of the weight of fine sauce, and carry out enzymatic hydrolysis, the temperature of enzymatic hydrolysis is 52 ℃, and the time of enzymatic hydrolysis is 2 hours;

[0081] (3) Atmospheric pressure cooking and extraction: heat the enzymatic hydrolyzed product to 105°C and extract by atmospheric pressure cooking for 2 hours;

[0082] (4) Separation and concentration: the bone residue and sundries in the feed liquid after atmospheric cooking and extraction are separated, and then concentrated to 35% of Brix to obtain chicken bone concentrate;

[0083] (5) Blending: Weigh the Maillard reaction concentrate, add the Maillard reactio...

Embodiment 3

[0106] A preparation method of chicken bone collagen protein powder, comprising the following steps:

[0107] ⑴Superfine crushing: crush the chicken skeleton into a fine sauce with a particle size of 100-150 mesh;

[0108] ⑵Biological enzymatic hydrolysis: put the fine sauce into the reaction kettle, add protease, the amount of protease added is 1 / 1000 of the weight of fine sauce, and carry out enzymatic hydrolysis, the temperature of enzymatic hydrolysis is 48 ℃, and the time of enzymatic hydrolysis is 2 hours;

[0109] (3) Atmospheric pressure cooking and extraction: the product after enzymolysis was heated to 100°C for 2 hours under normal pressure cooking and extraction;

[0110] (4) Separation and concentration: the bone residue and sundries in the feed liquid after atmospheric cooking and extraction are separated, and then concentrated to 25% of Brix to obtain chicken bone concentrate;

[0111] (5) Blending: Weigh the Maillard reaction concentrate, add the Maillard rea...

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Abstract

The invention discloses a method for preparing chicken bone collagen powder, belonging to the technical field of edible protein processing. The method comprises the following steps: (1) ultrafine grinding, (2) biological enzymolysis, (3) atmospheric-pressure cooking and extracting, (4) separating and concentrating, (5) mixing, (6) Maillard reaction, (7) blending, (8) homogenizing and emulsifying,(9) sterilizing, (10) drying, and (11) granulating. The chicken bone collagen powder is prepared by making chicken bone into particles by adopting the microencapsulation technology, wherein the particles internally comprise all the nutrients of the chicken bone and are externally coated with the xanthan gum layers and the lecithin layers. The chicken bone collagen powder has long shelf life, mildtaste, strong meat flavor and high content of nutrients and is convenient to eat. The detection and test show that the chicken bone collagen powder reaches the related technical standard of the national food industry.

Description

technical field [0001] The invention relates to a preparation method of chicken bone collagen protein powder, belonging to the technical field of edible protein processing. Background technique [0002] my country is the country that raises the most livestock and poultry in the world, and the processing of chicken meat every year has resulted in a large amount of chicken skeletons accumulating. 90% of the protein in bones is collagen, bone collagen and chondroitin (acid mucopolysaccharide), which can enhance the metabolism of subcutaneous cells and delay aging. Bone protein is a relatively complete soluble protein with high biological potency and nutritional value higher. At present, the processing and utilization of animal bones in my country is still relatively backward. Every year, a large amount of animal bones are wasted or processed into products with low added value, such as feed additives. As my country's poultry meat processing output increases year by year, how t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23J1/10A23P1/04A23P10/30
Inventor 董桂勇
Owner 河北膳工坊生物科技有限公司
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