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

Active Publication Date: 2014-01-15
翁牛特旗蒙源科技有限公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the late start of the development of sheep bones in our country, extensive and single processing methods, and backward technology, sheep bones are all used to be processed into bone meal and bone paste with low added value, which does not fully reflect the utilization value of sheep bones

Method used

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  • Preparation method of low molecular weight mutton flavor peptide base material
  • Preparation method of low molecular weight mutton flavor peptide base material
  • Preparation method of low molecular weight mutton flavor peptide base material

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Embodiment

[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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Abstract

The invention discloses a preparation method of a low molecular weight mutton flavor peptide base material. According to the preparation method, the powder-like mutton flavor peptide base material with a low molecular weight and strong mutton flavor is prepared by following steps: hot pressure extraction of bone glue protein, combined-gradient-targeted enzymatic hydrolysis, and directional preparation of mutton flavor peptide. The low molecular weight mutton flavor peptide base material possesses no bitter taste, is high in functional performance, and is rich in mutton flavor. Ingredients of the low molecular weight mutton flavor peptide base material can be dissolved instantly, and are easy for digestion and absorption by human. The preparation method is capable of changing waste into valuables, and possesses significant importance on increasing processing benefit of domestic mutton sheep industry, and maintaining and promoting sustainable development.

Description

technical field [0001] The invention relates to a method for preparing a food seasoning, in particular to a method for preparing a low molecular weight mutton flavor peptide base material. Background technique [0002] Lamb bone is rich in collagen, its protein, fat and other nutrients are similar to the same amount of fresh meat, calcium, iron, phosphorus, zinc and other mineral elements are several times that of fresh meat, and the proportion is moderate, which has important development value . Due to the late start of the development of sheep bones in our country, extensive and single processing methods, and backward technology, sheep bones are all processed into bone powder and bone paste with low added value, which do not fully reflect the utilization value of sheep bones. The invention utilizes sheep bones to produce low-molecular-weight mutton-flavored peptide base materials for the production of food seasonings, realizes high-value utilization of sheep bones, turns ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/201A23V2002/00A23V2200/15A23V2300/28
Inventor 张春晖董宪兵李侠贾伟孙红梅穆国峰
Owner 翁牛特旗蒙源科技有限公司
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