Production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton

A nutritional seasoning powder and production process technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of low product yield, flat flavor, heavy bitterness, etc., and achieve high nutritional value, rich aroma, natural and pure taste Effect

Active Publication Date: 2013-01-02
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

In the prior art, pepsin and trypsin are generally used to enzymatically hydrolyze the poultry skeleton. The disadvantage of these two proteases is that they will produce a mixture of polypeptides with different chain lengths. The mixture of polypeptides contains bitter peptides, which makes the final hydrolyzate have a bitter taste. The defects of heavy and bland flavor, and the product yield is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Enzyme method comprehensively utilizes the production process of poultry skeleton to produce nutritional seasoning powder, the production process includes the following steps:

[0029] (a) Raw material preparation: crush the poultry skeleton in a bone crusher, and then grind it into a bone paste in a bone paste mill;

[0030] (b) Cooking treatment: add the above water and bone mud to the reactor, adjust the temperature to 100°C, cook for 20-30 minutes, then adjust the temperature to 35°C-50°C, and adjust the pH value to 7.0-8.0;

[0031] (c) The first step of enzymatic hydrolysis reaction: add Bacillus subtilis culture solution to the reaction kettle, keep the temperature at 35°C~50°C, and react for 1 hour to 2 hours;

[0032] (d) The second step of enzymatic hydrolysis reaction: add mold protease to the reaction kettle, keep the temperature at 35°C~50°C, react for 1.5 hours to 2 hours, and then adjust the temperature to 90°C to prepare the enzymolysis solution;

[003...

Embodiment 2

[0042] Enzyme method comprehensively utilizes the production process of poultry skeleton to produce nutritional seasoning powder, the production process includes the following steps:

[0043] (a) Raw material preparation: crush the poultry skeleton in a bone crusher, and then grind it into a bone paste in a bone paste mill;

[0044] (b) Cooking treatment: add the above water and bone mud to the reactor, adjust the temperature to 100°C, cook for 10 minutes, then adjust the temperature to 35°C, and adjust the pH value to 7.1;

[0045] (c) The first step of enzymatic hydrolysis reaction: add Bacillus subtilis culture solution to the reaction kettle, keep the temperature at 35°C, and react for 2 hours;

[0046] (d) The second step of enzymatic hydrolysis reaction: add fungal protease to the reaction kettle, keep the temperature at 35°C, react for 2 hours, then adjust the temperature to 90°C to prepare the enzymatic hydrolysis solution;

[0047] (e) Maillard reaction: Add VB1, L-c...

Embodiment 3

[0057] Enzyme method comprehensively utilizes the production process of poultry skeleton to produce nutritional seasoning powder, the production process includes the following steps:

[0058] (a) Raw material preparation: crush the poultry skeleton in a bone crusher, and then grind it into a bone paste in a bone paste mill;

[0059] (b) Cooking treatment: add the above water and bone mud to the reactor, adjust the temperature to 100°C, cook for 15 minutes, then adjust the temperature to 45°C, and adjust the pH value to 8.0;

[0060] (c) The first step of enzymatic hydrolysis reaction: add Bacillus subtilis culture solution to the reaction kettle, keep the temperature at 45°C, and react for 1.5 hours;

[0061] (d) The second step of enzymatic hydrolysis reaction: add mold protease to the reaction kettle, keep the temperature at 45°C, react for 1.5 hours, and then adjust the temperature to 90°C to prepare the enzymatic hydrolysis solution;

[0062] (e) Maillard reaction: Add VB...

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PUM

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Abstract

The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction; (e) performing Maillard reaction; (f) performing homogenizing treatment; and (g) performing powder spraying treatment: subjecting the mixture after homogenizing treatment to powder spraying treatment in a spray tower, sieving to remove the residues with a sieve mesh, and uniformly stirring to obtain the nutrient seasoning powder. The invention uses new biological enzyme to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.

Description

technical field [0001] The invention relates to the technical field of seasoning produced by biological enzymatic method, in particular to a production process for producing nutritional seasoning powder by comprehensively utilizing poultry skeleton by enzymatic method. Background technique [0002] The skeleton of livestock and poultry accounts for 10%~15% of its body weight. About 15 million tons of poultry skeletons are produced in my country every year. The poultry skeleton resources are extremely rich. The poultry skeleton is rich in nutrition. In addition to a large amount of calcium, it also contains indispensable brain 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/09A23L1/315A23L1/317A23L13/50A23L13/60A23L27/20
Inventor 黄丹梅
Owner 广东味霸味业科技有限公司
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