Nutritional seasoning paste produced by utilizing bacillus protease complex enzyme and mould protease and method for preparing nutritional seasoning paste

Abstract

The invention relates to the technical field of bio-enzyme catalytic application, in particular to nutritional seasoning paste produced by utilizing bacillus protease complex enzyme and mould protease. The nutritional seasoning paste comprises the following raw materials in part by weight: 15 to 25 parts of water, 25 to 40 parts of skeleton, 0.5 to 1.1 parts of bacillus protease complex enzyme, 0.5 to 1.1 parts of mould protease, 0.5 to 5 parts of L-cysteine hydrochloride, 2 to 10 parts of hydrolytic vegetable protein powder, 0.5 to 15 parts of saccharides, 15 to 30 parts of flavoring agent and 1 to 5 parts of modified starch. The nutritional seasoning paste is strong, thick and plump in bone fragrance and natural and pure in taste and can be widely used for blending flavors of various foods, so that various foods have the pure and natural bone fragrance.

Description

technical field [0001] The invention relates to the technical field of biological enzyme catalysis application, in particular to a nutritional seasoning paste produced by using bacillus protease compound enzyme and mold protease 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, othe...

AI Technical Summary

Problems solved by technology

However, if the skeleton of livestock and poultry is directly enzymatically hydrolyzed, it will be difficult to stir the bone / water mixture and the enzymolysis time will be long, which will lead to spoilage due to the reproduction of microorganisms, and the aroma of the reactant will be poor

Moreover, in the prior art, generally pepsin and trypsin are used to enzymolyze the skeleton of livestock and poultry. The disadvantage of these two proteases is that they will produce polypeptide mixtures with different chain lengths. The polypeptide mixtures contain bitter peptides, making the final hydrolyzate bitter