Method for preparing chicken bone collagen powder

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...

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.

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