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

A technology of nutritional seasoning and production technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as flat flavor, bitter taste of seasoning, and low yield of products

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. Heavy, resulting in bitter taste, bland flavor and low product yield

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028]Enzyme method comprehensively utilizes poultry skeleton to produce the production technology of nutritious seasoning cream, and this production technology comprises 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 fungal protease to the reaction kettle, keep the temperature at 35°C~50°C, and react for 1.5 hours to 2 hours;

[0033] (e) The third step of enzymatic hydrolysis reaction: add As...

Embodiment 2

[0043] Enzyme method comprehensively utilizes poultry skeleton to produce the production technology of nutritious seasoning cream, and this production technology comprises the following steps:

[0044] (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;

[0045] (b) Cooking treatment: add the above water and bone mud to the reactor, adjust the temperature to 100°C, cook for 20 minutes, then adjust the temperature to 35°C, and adjust the pH value to 7.1;

[0046] (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;

[0047] (d) The second step of enzymatic hydrolysis reaction: add mycoprotease to the reaction kettle, keep the temperature at 35°C, and react for 2 hours;

[0048] (e) The third step of enzymatic hydrolysis reaction: add Aspergillus oryzae culture solution into the reac...

Embodiment 3

[0058] Enzyme method comprehensively utilizes poultry skeleton to produce the production technology of nutritious seasoning cream, and this production technology comprises the following steps:

[0059] (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;

[0060] (b) Cooking treatment: add the above water and bone mud to the reactor, adjust the temperature to 100°C, cook for 25 minutes, then adjust the temperature to 45°C, and adjust the pH value to 8.0;

[0061] (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;

[0062] (d) The second step of enzymatic hydrolysis reaction: add mycoprotease to the reaction kettle, keep the temperature at 45°C, and react for 1.5 hours;

[0063] (e) The third step of enzymatic hydrolysis reaction: add Aspergillus oryzae culture solution to the re...

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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 paste 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 a third step of enzymolysis reaction; (f) performing Maillard reaction; (g) performing homogenizing treatment; and (h) performing bactericidal thickening: adding modified starch into the mixture after homogenizing treatment, and heating to 95 DEG for bactericidal thickening treatment to obtain the nutrient seasoning paste. The invention fully extracts and uses the nutrients in the avian skeleton, 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 cream by comprehensively utilizing poultry skeleton by enzymatic method. Background technique [0002] The skeletons of livestock and poultry account for 10%~15% of their body weight. About 15 million tons of poultry skeletons are produced in my country every year. The resources of poultry skeletons are extremely rich. Poultry skeletons are rich in nutrients. The missing 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 acid, nitrogen-containing organic matter and other fresh substances. However, in the current consumer market, except ribs and cavity bones can be ...

Claims

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Application Information

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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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