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Application of vitamin B3 in inactivating bromelin at normal temperature

A bromelain and vitamin technology, applied in the directions of application, chemical inactivation of enzymes, hydrolase, etc., can solve the problems of inability to synthesize the body, damage to human health, vitamin deficiency, etc., and achieve the promotion of human health and texture. Good, prevent over-tendering effect

Active Publication Date: 2015-07-01
南宁新雅高新科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] ③ Most of the vitamins cannot be synthesized by the body or the amount of synthesis is insufficient to meet the needs of the body and must be obtained through food;
[0009] ④The human body has a very small requirement for vitamins, and the daily requirement is often calculated in milligrams (mg) or micrograms (μg), but once it is deficient, it will cause corresponding vitamin deficiency and cause damage to human health;

Method used

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  • Application of vitamin B3 in inactivating bromelin at normal temperature
  • Application of vitamin B3 in inactivating bromelin at normal temperature
  • Application of vitamin B3 in inactivating bromelin at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The method for vitamin B3 inactivating bromelain at normal temperature comprises the following steps:

[0034] (1) Preparation of bromelain solution: take 1g bromelain (food grade, specific activity unit: 500,000 U / g) and dilute it 1000 times, that is, first dissolve it to 100ml, then take 5ml of the above enzyme solution and dissolve it to 50ml;

[0035] (2) Add vitamin B3: Add vitamin B3 of different concentrations (see attached picture) to the above enzyme solution, the unit of passivator concentration is mg (vitamin B3) / mL (enzyme solution), and each milliliter of enzyme solution contains 0.02mg Bromelain;

[0036] It can be seen from the accompanying drawings that the passivation effect of the bromelain enzyme solution with a concentration of 0.02mg / mL shows that when the vitamin B3 concentration is 0.001-0.005mg vitamin B3 / mL (enzyme solution), the enzyme activity can be reduced to 5% of the original enzyme activity the following.

Embodiment 2

[0038] Vitamin B3 inactivates bromelain in meat products at room temperature, including the following steps:

[0039] (1) Raw meat processing: select fresh lean pork as raw material, remove surface fat, tendon and dirt, chop and mix into minced meat;

[0040] (2) Tenderization treatment of bromelain: according to the concentration of 0.2mg (enzyme) / g (meat), weigh bromelain (food grade, specific activity unit: 500,000 U / g) and dissolve it in 2mL distilled water to make enzyme liquid , sprinkle evenly into the minced meat, stir, so that the enzyme solution can permeate and diffuse evenly, and then react at 5°C for 1 hour to make the enzyme react with the minced meat;

[0041] (3) Vitamin B3 passivation: Weigh vitamin B3 at a concentration of 0.001g (vitamin B3) / 100g (meat), add it directly to the tenderized minced meat, and mix it evenly with the minced meat.

[0042]

[0043] Table 1 Changes of amino nitrogen in two groups of samples Note: -: indicates the tenderized meat sa...

Embodiment 3

[0046] Vitamin B3 inactivates bromelain in meat products at room temperature, including the following steps:

[0047] (1) Raw meat processing: select cold-processed lean pork as raw material, remove surface fat, tendon and dirt, chop and mix into minced meat;

[0048] (2) Tenderization treatment of bromelain: according to the concentration of 0.5mg (enzyme) / g (meat), weigh bromelain (food grade, specific activity unit: 500,000 U / g) and dissolve it in 2mL distilled water to make enzyme liquid , sprinkle evenly into the minced meat, stir, so that the enzyme solution can permeate and diffuse evenly, and then react at 5°C for 1 hour to make the enzyme react with the minced meat;

[0049] (3) Vitamin B3 passivation: Weigh vitamin B3 at a concentration of 0.003g (vitamin B3) / 100g (meat), add it to the tenderized minced meat, and mix evenly with the minced meat.

[0050] With no vitamin B3 added as the control, the change of amino nitrogen in the two samples after enzymatic hydrolys...

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Abstract

The invention discloses application of vitamin B3 in inactivating bromelin at normal temperature. The method comprises the following steps: preparation of bromelin solution, namely diluting 1g of bromelin (food level, the specific activity unit is 0.5 million U / g) by 1000 times, i.e. diluting to 100ml, taking 5ml of the bromelin solution, and diluting to 50ml; and addition of vitamin B3: respectively adding 0.001-0.005mg (vitamin B3) / mL (bromelin solution) into the bromelin solution, wherein every milliliter of bromelin solution contains 0.02mg of bromelin. The method has the advantages of favorable inactivating effect and high safety, and can ensure meat to have proper tenderness when being used in meat.

Description

technical field [0001] The invention relates to the application of vitamin B3 in passivating bromelain at normal temperature. Background technique [0002] At present, protease has been widely used in meat tenderization, common papain, bromelain, ficin and so on. The meat can become tender and juicy through the moderate degradation of protease, and the taste is better. In addition, protease can promote the degradation of protein, accelerate the maturity of meat products and the formation of flavor. Therefore, some researchers used enzyme preparations in fermented sausages to promote the rapid maturation of fermented sausages. It has been reported that lipase and protease were added to fermented sausage at the same time, and the content of some free amino acids and free fatty acids was found to increase. Adding protease to fermented sausage can promote the proteolysis of dry fermented sausage, thereby improving the sensory properties without softening the product. More imp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/99A23L1/302C12N9/50A23L1/314A23L13/40A23L33/15
CPCA23L13/48A23L33/15A23V2002/00A23V2250/7046
Inventor 蓝丽红林国友谢涛廖安平李媚吴如春黄江冲
Owner 南宁新雅高新科技有限公司
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