Preparation method of low molecular weight mutton flavor peptide base material
A mutton flavor and low molecular weight technology is applied in the field of preparation of mutton flavor peptide base material, which can solve the problems of backward technology, late start of mutton bones, extensive and single processing methods, etc., and achieves reduction of bitterness and molecular weight, easy digestion and absorption, and strong instant dissolution. sexual effect
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[0027] Embodiment: The following is a more detailed description of the steps of the preparation method of the low-molecular-weight mutton-flavored peptide base material:
[0028] The processing steps of the present invention are: fresh sheep bones→cleaning→freezing→crushing→high-efficiency hot-press extraction→oscillation deslagging→oil-water separation→vacuum concentration→combination-gradient-targeted enzymatic hydrolysis→directed aroma production→spray drying→low molecular weight Lamb flavored peptide base.
[0029] 1. After washing and freezing the fresh sheep bones, put them into a crusher and crush them into bone pieces with a size of about 1.5 cm ± 0.5 cm.
[0030] 2. High-efficiency hot-pressed extraction of bone collagen
[0031] Water was added into the extraction tank at a bone-water mass ratio of 1:5, and after mixing, the temperature was raised to 130-135°C and kept constant, and the pressure was controlled at 0.2 MPa for efficient extraction. The extraction time...
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