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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com