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Production technology for producing nutrient seasoning paste by enzymatic method using avian skeleton

A technology for nutritional seasoning and production technology, which is applied in the fields of application, food science, food preparation, etc., and can solve the problems of heavy bitterness, bland flavor, and low product yield.

Active Publication Date: 2013-12-25
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] The invention discloses a production process for producing nutritious seasoning paste using poultry skeleton through bio-enzyme technology. 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) Enzymolysis reaction: add bacillus protease compound enzyme and mold protease to the reaction kettle, keep the temperature at 35°C~50°C, and react for 1.5 hours to 2 hours; then add Aspergillus oryzae culture solution into the reaction kettle, keep the temperature at 35°C~50°C, react for 15 minutes~20 minutes, inactivate the enzyme, and prepare the enzymatic solution;

[0032] (d) Maillard reaction: Add VB1, L-cyst...

Embodiment 2

[0041] The invention discloses a production process for producing nutritious seasoning paste using poultry skeleton through bio-enzyme technology. The production process includes the following steps:

[0042] (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;

[0043] (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;

[0044] (c) Enzymolysis reaction: add bacillus protease compound enzyme and fungal protease to the reaction kettle, keep the temperature at 35°C, and react for 2 hours; then add Aspergillus oryzae culture solution into the reaction kettle, keep the temperature at 35°C, and react for 20 minutes , to inactivate the enzyme to obtain an enzymolysis solution;

[0045] (d) Maillard reaction: Add VB1, L-cysteine ​​hydrochloride, hydrolyzed veget...

Embodiment 3

[0054] The invention discloses a production process for producing nutritious seasoning paste using poultry skeleton through bio-enzyme technology. The production process includes the following steps:

[0055] (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;

[0056] (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;

[0057] (c) Enzymolysis reaction: add bacillus protease compound enzyme and fungal protease to the reaction kettle, keep the temperature at 45°C, and react for 1.5 hours; then add Aspergillus oryzae culture solution into the reaction kettle, keep the temperature at 45°C, and react for 15 minutes , to inactivate the enzyme to obtain an enzymolysis solution;

[0058] (d) Maillard reaction: Add VB1, L-cysteine ​​hydrochloride, hydrolyzed veg...

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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 paste by enzymatic method using avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing enzymolysis reaction to obtain the enzymolysis liquid; (d) performing Maillard reaction to obtain the reaction liquid; (e) performing fermentation treatment; (f) performing homogenizing treatment; and (g) 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 uses new biological enzyme combined with fermentation techniques 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 biological enzymatic production of condiments, in particular to a production process for producing nutritional seasoning paste by comprehensively utilizing poultry skeletons through enzymatic methods. 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, i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L1/23A23L1/312A23L1/29A23L27/26A23L13/20A23L27/24A23L33/00
Inventor 黄丹梅
Owner 广东味霸味业科技有限公司
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