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Nutritional seasoning powder produced by using biological catalysis technology and method thereof

A nutritional seasoning powder and biocatalysis technology, applied in the field of nutritional seasoning powder, can solve the problems of insufficient extraction and utilization of nutrients, insufficient taste and other problems, and achieve the effect of good flavor, natural and pure taste, and rich nutrition

Active Publication Date: 2013-12-18
广东味霸味业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the above production method, the nutrients and taste in the skeleton are mainly released through physical reaction steps such as crushing and boiling, but the nutrients in the skeleton are not fully extracted and utilized, and the taste is not strong enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A nutritional seasoning powder produced by biocatalytic technology, the raw materials and their parts by weight are as follows: 16 parts of water, 40 parts of skeleton, 0.5 part of papain, 0.8 part of L-cysteine ​​hydrochloride, hydrolyzed vegetable protein powder 2 parts, sugar 14.3 parts, flavoring agent 40.8 parts, alanine 0.8 parts, VB1 0.8 parts. Among them, the skeleton is a chicken skeleton, the sugar is glucose, and the flavoring agent includes 14.3 parts of salt, 10 parts of monosodium glutamate, 0.5 part of I+G, and 16 parts of maltodextrin.

[0053] A method utilizing biocatalytic technology to produce nutritional seasoning powder, comprising the following steps:

[0054] A. Raw material preparation: crush the above-mentioned skeleton in the bone crusher to about 1cm

[0055] bone fragments, and then grind the bone fragments into bone paste with a particle size of 2mm in the bone paste mill;

[0056] B. Enzymolysis reaction: add the water of above-mentioned...

Embodiment 2

[0064] A nutritional seasoning powder produced by biocatalytic technology, the raw materials and their parts by weight are as follows: 20 parts of water, 30 parts of skeleton, 1.1 parts of papain, 2.3 parts of VB1, 6.5 parts of L-cysteine ​​hydrochloride, 2 parts of hydrolyzed vegetable protein powder, 0.3 parts of alanine, 10.8 parts of sugar, 43 parts of flavoring agent. Among them, the skeleton is a pig skeleton, the sugar is glucose, and the flavoring agent includes 16 parts of salt, 10 parts of monosodium glutamate, 1 part of I+G, and 16 parts of maltodextrin.

[0065] A method utilizing biocatalytic technology to produce nutritional seasoning powder, comprising the following steps:

[0066] A. Raw material preparation: crush the above-mentioned skeleton in the bone crusher to about 0.8cm

[0067] The right bone fragments are then ground into bone paste with a particle size of 1.5 mm in a bone paste mill;

[0068] B. Enzymolysis reaction: add the water of above-mentione...

Embodiment 3

[0076] A nutritional seasoning powder produced by biocatalytic technology, the raw materials and their parts by weight are as follows: 20 parts of water, 32 parts of skeleton, 0.8 parts of papain, 3.8 parts of L-cysteine ​​hydrochloride, hydrolyzed vegetable protein powder 4.6 parts, 3.2 parts of methionine, 5 parts of sugar, 50.6 parts of flavoring agent. Among them, the skeleton includes 30 parts of beef skeleton and 2 parts of chicken skeleton, the sugar is glucose, and the flavoring agent includes 17.6 parts of salt, 12 parts of monosodium glutamate, 1 part of I+G, and 20 parts of maltodextrin.

[0077] A method utilizing biocatalytic technology to produce nutritional seasoning powder, comprising the following steps:

[0078] A. Raw material preparation: crush the above-mentioned skeleton in the bone crusher to about 1.5cm

[0079] The right bone fragments are then ground into bone paste with a particle size of 2.5 mm in a bone paste mill;

[0080] B. Enzymolysis reactio...

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PUM

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Abstract

The invention relates to the technical field of biological catalysis, in particular to nutritional seasoning powder produced by using a biological catalysis technology and a method thereof. The nutritional seasoning powder comprises the following raw materials in parts by weight: 15-25 parts of water, 30-40 parts of skeleton, 0.5-1.1 parts of papain, 0.5-7 parts of L-cysteine hydrochloride, 2-5 parts of hydrolyzed vegetable protein powder, 5-15 parts of sugar and 5-50 parts of flavoring agent. The nutritional seasoning powder has rich, thick and full bone flavor and natural and pure taste, can be widely applied to blending seasoning of various foods and can provide pure and thick natural bone flavor for various foods.

Description

technical field [0001] The invention relates to the field of biocatalysis technology, in particular to a nutritional seasoning powder produced by biocatalysis technology and a method thereof. Background technique [0002] The skeleton of livestock and poultry accounts for 10%~15% of its body weight. About 15 million tons of skeletons of livestock and poultry are produced in my country every year. The skeleton resources are extremely rich, and the skeleton is rich in nutrients. Phospholipids and phosphoproteins also contain nutrients that can moisturize the skin, replenish essence and blood, and prevent aging such as chondroitin, collagen, various amino acids, vitamins, etc., and are also rich in flavor amino acids, peptides, nucleotides, organic acids, Nitrogen-containing organic matter and other fresh substances. However, in the current consumer market, except ribs and cavity bones can be directly used for diet, other bones are not sold well, and most of the skeletons are no...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 黄丹梅
Owner 广东味霸味业科技有限公司
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