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

A technology of fungal protease and nutritional seasoning, applied in the field of nutritional seasoning paste, can solve the problems of difficulty in stirring the bone/water mixture, bitter taste of the final hydrolyzate, poor aroma of the reactant, etc., to enhance and improve the flavor, good flavor, and natural taste pure effect

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

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A nutritional seasoning paste produced by using bacillus protease complex enzyme and mold protease, the raw materials and their parts by weight are as follows: 16 parts of water, 40 parts of skeleton, 0.5 part of bacillus protease compound enzyme and 0.5 part of mold protease, L-cysteine 1.3 parts of hydrochloride, 3 parts of hydrolyzed vegetable protein powder, 12.5 parts of sugar, 21.3 parts of flavoring agent, 2 parts of modified starch, 2.8 parts of alanine, 0.1 part of VB1. Wherein, the skeleton is a chicken skeleton, the sugar is glucose, and the flavoring agent includes 10.8 parts of salt, 10 parts of monosodium glutamate, and 0.5 part of I+G.

[0055] A kind of method that utilizes bacillus protease complex enzyme and mycoprotease to produce nutritious seasoning cream comprises the following steps:

[0056] A. Raw material preparation: crush the above-mentioned skeleton in a bone crusher to a bone fragment of about 1 cm, and then grind the bone fragment into a b...

Embodiment 2

[0064] A kind of nutritional seasoning paste produced by utilizing bacillus protease compound enzyme and mold protease, the raw materials and parts by weight thereof are as follows: 20 parts of water, 30 parts of skeleton, 1.1 parts of bacillus protease compound enzyme and 1.1 parts of mycoprotease, 1 part of VB1, L - 2.8 parts of cysteine ​​hydrochloride, 4.5 parts of hydrolyzed vegetable protein powder, 15 parts of sugar, 22.5 parts of flavoring agent, 2 parts of modified starch. Among them, the skeleton is a pig skeleton, the sugar includes 13.7 parts of glucose and 1.3 parts of white sugar, the flavoring agent includes 11.5 parts of salt, 10 parts of monosodium glutamate, 0.5 part of I+G, and 0.5 part of garlic powder.

[0065] A kind of method that utilizes bacillus protease complex enzyme and mycoprotease to produce nutritious seasoning cream comprises the following steps:

[0066] A. Raw material preparation: crush the above-mentioned skeleton in a bone crusher to a bon...

Embodiment 3

[0074] A nutritional seasoning paste produced by using bacillus protease complex enzyme and mold protease, the raw materials and their parts by weight are as follows: 25 parts of water, 38 parts of skeleton, 0.8 part of bacillus protease compound enzyme and 0.8 part of mold protease, L-cysteine 0.5 parts of hydrochloride, 10 parts of hydrolyzed vegetable protein powder, 0.5 parts of alanine, 0.9 parts of sugar, 20.5 parts of flavoring agent, 3 parts of modified starch.

[0075] Among them, the skeleton includes 30 parts of bovine skeleton and 8 parts of pig skeleton, the sugar is glucose, and the flavoring agent includes 9.55 parts of salt, 10 parts of monosodium glutamate, 1 part of I+G, and 0.05 part of pepper powder.

[0076] A kind of method that utilizes bacillus protease complex enzyme and mycoprotease to produce nutritious seasoning cream comprises the following steps:

[0077] A. Raw material preparation: crush the above-mentioned skeleton in a bone crusher to a bone f...

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PUM

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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...

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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