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Bone calcium extraction method and osteocalcin

An extraction method and bone calcium technology, which are applied in the field of food processing, can solve the problems of low free calcium content and poor taste of the final product, and achieve the effects of good taste and product aroma.

Active Publication Date: 2013-01-16
TIANJIN TIANSHI BIOLOGICAL DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the bone calcium prepared by the above process, the free calcium content is low, and the taste of the final product is poor, and the smell of fishy smell is strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Preparation medium: MRS medium: peptone 1%, beef extract 1%, yeast extract 0.5%, glucose 2%, dipotassium hydrogen phosphate 0.2%, sodium acetate 0.5%, magnesium sulfate 0.02%, manganese sulfate 0.005%, Tween -80 0.1%, triammonium citrate 0.2%, pH5.5~6.0, 115℃, sterilized for 30min.

Embodiment 2

[0029] Grind the bone into 5mm particles, add water, the weight-to-volume ratio of aggregate to water is 1:3, add bromelain and papain with a weight ratio of 1:2 composite protease, the composite protease accounts for 0.05% of the aggregate ratio, add citric acid to adjust the pH value to 5.5, Stir at 40°C for 1 hour; heat to 90°C for 30 minutes, cool the enzymolysis solution to 35°C, add 5% of the total weight of glucose, add Leuconostoc cremefaciens accounting for 0.01% of the aggregate ratio, ferment for 12 hours, add Alkali neutralization, high temperature inactivation, and drying.

Embodiment 3

[0031] Grind the bone into 40mm particles, add water, the weight-to-volume ratio of aggregate to water is 1:5, add bromelain and papain with a weight ratio of 1:5 composite protease, the composite protease accounts for 0.2% of the aggregate ratio, add citric acid to adjust the pH value to 6.5, Stir at 60°C for 2 hours; heat to 100°C for 30 minutes, cool the enzymolysis solution to 39°C, add 5% of the total weight of glucose, add Leuconostoc cremefaciens accounting for 0.08% of the aggregate ratio, the fermentation time is 12h, add Alkali neutralization, high temperature inactivation, and drying.

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PUM

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Abstract

The invention discloses a bone calcium extraction method and osteocalcin prepared by the bone calcium. The extraction method comprises the steps of composite enzymatic hydrolysis and fermentation. Free calcium content in the osteocalcin prepared by the invention is increased by 5%-25% than that in the osteocalcin prepared by enzymatic hydrolysis with a conventional technology. The final prepared product has good mouthfeel and is aromatic; and the peculiar smell in the extract product is removed.

Description

technical field [0001] The invention relates to a bone calcium extraction process and belongs to the field of food processing. Background technique [0002] With the aging of society, the prevalence of osteoporosis ranks first among metabolic bone diseases in western countries. The pain that osteoporosis brings to patients and families is self-evident. According to statistics, there are currently more than 100 million osteoporosis patients in China, and it is estimated that the number will increase to 210 million by 2050. Factors causing calcium deficiency in more and more people: Accelerated pace of life and work, high work pressure and irregular life, not paying attention to the reasonable collocation of dietary structure, those with a daily calcium intake of less than 600 mg can be considered as calcium intake Insufficient calcium in the body can easily lead to lack of calcium in the body; some middle-aged people are stressed at work, lack self-care awareness, and do no...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/312A23L33/00A23L13/20
Inventor 吴益群郁正刚黄永亮赵健崔卜东
Owner TIANJIN TIANSHI BIOLOGICAL DEV
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