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Application of Vitamin C in Passivating Bromelain at Normal Temperature

A technology of bromelain and vitamins, applied in the fields of application, function of food ingredients, food preparation, etc., can solve problems such as deficiency, insecurity, and vitamin deficiency

Active Publication Date: 2015-12-30
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] ④ The human body has very little 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;
However, it has been suggested that vitamin C can promote the formation of free radicals in the presence of ferrous ions (Fe2+), so it is considered unsafe to use large amounts

Method used

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  • Application of Vitamin C in Passivating Bromelain at Normal Temperature
  • Application of Vitamin C in Passivating Bromelain at Normal Temperature
  • Application of Vitamin C in Passivating Bromelain at Normal Temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The method for the inactivation of bromelain by vitamin C at normal temperature comprises the following steps:

[0037] (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;

[0038] (2) Add vitamin C: Add different concentrations of vitamin C (see attached picture) to the above enzyme solution, the unit of passivator concentration is mg (vitamin C) / mL (enzyme solution), and each ml of enzyme solution contains 0.02mg Bromelain;

[0039] 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 C concentration is 0.1-5mg vitamin C / mL (enzyme solution), the enzyme activity can be reduced to below 5% of the original enzyme activity .

Embodiment 2

[0041] Vitamin C inactivates bromelain in meat products at room temperature, including the following steps:

[0042] (1) Raw meat processing: select fresh lean pork as raw material, remove surface fat, tendon and dirt, chop and mix into minced meat;

[0043] (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 an enzyme solution , 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;

[0044] (3) Vitamin C passivation: Weigh vitamin C at a concentration of 0.1g (vitamin C) / 100g (meat), add it directly to the tenderized minced meat, and mix it evenly with the minced meat.

[0045]

[0046] Table 1 Changes of amino nitrogen in the two groups of samples Note: -: indicates the tenderized me...

Embodiment 3

[0049] Vitamin C inactivates bromelain in meat products at room temperature, including the following steps:

[0050] (1) Raw meat processing: select cold-processed lean pork as raw material, remove surface fat, tendon and dirt, chop and mix into minced meat;

[0051] (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;

[0052] (3) Vitamin C passivation: Weigh vitamin C at a concentration of 3g (vitamin C) / 100g (meat), add it to the tenderized minced meat, and mix it evenly with the minced meat.

[0053] With no vitamin C added as the control, the change of amino nitrogen in the two samples after enzymatic hydrolysis for...

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Abstract

The invention discloses application of vitamin C 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 C: respectively adding 0.1-5mg (vitamin C) / 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 C 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 impo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/314A23L1/302A23L13/40A23L33/15
CPCA23L13/426A23L33/15A23V2002/00A23V2200/24A23V2250/708
Inventor 廖安平蓝丽红杨卓蓝平林国友李媚卢彦越黄江冲
Owner 南宁新雅高新科技有限公司
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