Preparation method of black-bone chicken peptide iron chelate powder
A chelate, black chicken technology, applied in food preparation, food science, food ion exchange membrane method, etc., can solve the problems of long precipitation time, large space occupation, etc., to enhance biological absorption, improve production efficiency, and enhance iron supplementation effect of effect
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Embodiment 1
[0010] After slaughtering 20kg black-bone chickens, remove hair, viscera, chicken heads and chicken feet, and then grind them into meat pulp with a meat grinder; add flavor protease to hydrolyze the meat pulp, then filter to obtain black-bone chicken active peptide solution, and measure the black-bone chicken active peptide content. The content of the black-bone chicken active peptide is 1kg. Transfer the black-bone chicken active peptide solution into a vacuum reactor, adjust the pH to about 4, add 100g of ferrous chloride, add 50g of ascorbic acid, and stir ultrasonically for 3 minutes to make the black-bone chicken active peptide and ferrous chloride Mix the iron evenly, then heat it to 35°C, and let it stand for 1 hour to react; then filter it with a ceramic filter membrane to obtain a concentrated liquid of black-bone chicken peptide iron chelate, then wash the concentrate with ethanol, and then filter to obtain high-purity black-bone chicken peptide iron chelate , and the...
Embodiment 2
[0012] After slaughtering 100kg black-bone chicken, remove hair, viscera, chicken head and chicken feet, and then use a meat grinder to grind it into a meat slurry; add flavor protease to hydrolyze the meat slurry, then filter to obtain a black-bone chicken active peptide solution, and measure the black-bone chicken active peptide content. The content of the black-bone chicken active peptide is 7kg. Transfer the black-bone chicken active peptide solution to a vacuum reactor, adjust the pH to 3, add 700g of ferrous chloride, add 350g of ascorbic acid, and stir ultrasonically for 5 minutes to make the black-bone chicken active peptide and ferrous chloride Mix evenly, then heat to 45°C, and let it stand for 2 hours to react; then filter with a ceramic filter membrane to obtain a concentrated solution of black-bone chicken peptide iron chelate, then wash the concentrated solution with ethanol, and then filter to obtain high-purity black-bone chicken peptide iron chelate, Then use a...
Embodiment 3
[0014] After slaughtering 100kg black-bone chicken, remove hair, viscera, chicken head and chicken feet, and then use a meat grinder to grind it into a meat slurry; add flavor protease to hydrolyze the meat slurry, then filter to obtain a black-bone chicken active peptide solution, and measure the black-bone chicken active peptide content. The content of the black-bone chicken active peptide is 6kg, transfer the black-bone chicken active peptide solution into a vacuum reaction kettle, adjust the pH to 6, add 600g of ferrous chloride, add 300g of ascorbic acid, and ultrasonically stir for 4 minutes to make the black-bone chicken active peptide and ferrous chloride Mix evenly, then heat to 35°C, and let it stand for 1-2 hours to react; then filter with a ceramic filter membrane to obtain a concentrated solution of black-bone chicken peptide iron chelate, then wash the concentrate with ethanol, and then filter to obtain high-purity black-bone chicken peptide iron chelate Then use ...
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