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Application of vitamin B1 in inactivating bromelin at normal temperature

A technology of bromelain and vitamins, applied in the direction of biochemical equipment and methods, applications, chemical treatment to inactivate enzymes, etc., can solve problems such as destruction, human health damage, vitamin loss, etc., to prevent excessive tenderization and tenderness Fit, Avoid Destroyed Effects

Inactive Publication Date: 2014-03-26
NANNING GERUIANTE CHEM NOVEL MATERIAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] 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;
[0010] 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;
If the vegetables are processed too finely, improperly cooked or made into canned food, a large amount of vitamins will be lost or destroyed

Method used

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  • Application of vitamin B1 in inactivating bromelin at normal temperature
  • Application of vitamin B1 in inactivating bromelin at normal temperature
  • Application of vitamin B1 in inactivating bromelin at normal temperature

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The method for vitamin B1 passivation bromelain at normal temperature comprises the following steps:

[0035] (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;

[0036] (2) Add vitamin B1: Add different concentrations of vitamin B1 to the above enzyme solution (see attached picture). Bromelain;

[0037]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 B1 concentration is 0.001-0.004mg vitamin B1 / mL (enzyme solution), the enzyme activity can be reduced to 5% of the original enzyme activity the following.

Embodiment 2

[0039] Vitamin B1 inactivates bromelain in meat products at room temperature, including the following steps:

[0040] (1) Raw meat processing: select fresh lean pork as raw material, remove surface fat, tendon and dirt, chop and mix into minced meat;

[0041] (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;

[0042] (3) Vitamin B1 passivation: Weigh vitamin B1 at a concentration of 0.001g (vitamin B1) / 100g (meat), add it directly to the tenderized minced meat, and mix it evenly with the minced meat.

[0043]

[0044]

[0045] Table 1 Changes of amino nitrogen in the two groups of samples Note: -: indicates t...

Embodiment 3

[0048] Vitamin B1 inactivates bromelain in meat products at room temperature, including the following steps:

[0049] (1) Raw meat processing: select cold-processed lean pork as raw material, remove surface fat, tendon and dirt, chop and mix into minced meat;

[0050] (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;

[0051] (3) Vitamin B1 passivation: Weigh vitamin B1 at a concentration of 0.0025g (vitamin B1) / 100g (meat), add it to the tenderized minced meat, and mix it evenly with the minced meat.

[0052] With no vitamin B1 added as the control, the change of amino nitrogen in the two samples after enzymatic hydr...

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Abstract

The invention discloses application of vitamin B1 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 B1: respectively adding 0.001-0.004mg (vitamin B1) / 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

[0001] technical field [0002] The invention relates to the application of vitamin B1 in passivating bromelain at normal temperature. Background technique [0003] 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 prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/99C12N9/50A23L1/314A23L1/302A23L13/40A23L33/15
CPCC12N9/99A23L13/48C12N9/6472C12Y304/22004
Inventor 廖安平谢涛李媚卢彦越封余贤李廿杨卓
Owner NANNING GERUIANTE CHEM NOVEL MATERIAL TECH
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