Hydrolytic chicken haematoglobin and meaty soda biscuit and manufacturing method thereof

A technology of soda biscuits and chicken blood, applied in food preparation, baking, baked food and other directions, can solve the problems of environmental pollution, waste of resources, no meat material, etc., and achieve rich nutrition, long shelf life, and smooth blood sugar reaction. The effect of the curve

Inactive Publication Date: 2014-06-18
四川省石棉县田湾河野生资源开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of my country's poultry industry, the annual output of chicken blood is considerable, but most of it is discharged in the form of waste, which not only causes waste of resources, but also causes serious envi

Method used

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  • Hydrolytic chicken haematoglobin and meaty soda biscuit and manufacturing method thereof
  • Hydrolytic chicken haematoglobin and meaty soda biscuit and manufacturing method thereof
  • Hydrolytic chicken haematoglobin and meaty soda biscuit and manufacturing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0062] The preparation of embodiment 1 chicken blood protein enzymatic hydrolyzate

[0063] ①Pretreatment: Fresh chicken blood, add 1.5% sodium citrate solution, stir well;

[0064] ② Centrifugation: Filter the evenly mixed chicken blood with 120-mesh gauze to remove coarse fibers, put the filtrate into a centrifuge at 5000r / min, centrifuge for 10min, and take red blood cells;

[0065] ③Enzymolysis: Add alkaline protease to red blood cells, the enzyme activity is 50000U / g, the substrate concentration is 3% (mass percentage), the amount of enzyme added is 0.5% (mass percentage), the enzymolysis temperature is 40°C, and the pH value is 9 Under the condition of hydrolysis for 12h, the reaction solution I was obtained;

[0066] ④ Enzyme inactivation: Reaction solution I was heated at 80°C for 35 minutes to inactivate the enzyme;

[0067] ⑤ Centrifugation: After inactivating the enzyme, the reaction solution Ⅰ is naturally cooled, and then placed in a centrifuge at 3000r / min for ...

Embodiment 2

[0069] The preparation of embodiment 2 chicken blood albumen enzymolysis solution

[0070] ①Pretreatment: fresh chicken blood, add 2.5% sodium citrate solution, stir well;

[0071] ② Centrifugation: Filter the evenly mixed chicken blood with 120-mesh gauze to remove coarse fibers, put the filtrate into a centrifuge at 5000r / min, centrifuge for 13min, and take red blood cells;

[0072] ③Enzymolysis: Add alkaline protease to red blood cells, the enzyme activity is 40000U / g, the substrate concentration is 4% (mass percentage), the amount of enzyme added is 0.75% (mass percentage), the enzymolysis temperature is 40°C, and the pH value is 10 Under the condition of hydrolysis for 10h, the reaction solution I was obtained;

[0073] ④ Enzyme inactivation: Reaction solution I was heated at 85°C for 25 minutes to inactivate the enzyme;

[0074] ⑤ Centrifugation: After inactivating the enzyme, the reaction solution Ⅰ is naturally cooled, and then placed in a centrifuge at 3000r / min for...

Embodiment 3

[0076] The preparation of embodiment 3 chicken blood protein enzymatic hydrolyzate

[0077] ①Pretreatment: fresh chicken blood, add 4% sodium citrate solution, stir well;

[0078] ② Centrifugation: Filter the evenly mixed chicken blood with 120-mesh gauze to remove coarse fibers, put the filtrate into a centrifuge at 5000r / min, centrifuge for 15min, and take red blood cells;

[0079] ③Enzymolysis: Add alkaline protease to red blood cells, the enzyme activity is 50000U / g, the substrate concentration is 5% (mass percentage), the amount of enzyme added is 1.5% (mass percentage), the enzymolysis temperature is 40°C, and the pH value is 11 Under the condition of hydrolysis for 8h, the reaction solution I was obtained;

[0080] ④ Enzyme inactivation: Heat the reaction solution Ⅰ at 90°C for 20 minutes to inactivate the enzyme;

[0081] ⑤ Centrifugation: After inactivating the enzyme, the reaction solution Ⅰ is naturally cooled, and then placed in a centrifuge at 3000r / min for 15 m...

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Abstract

The invention belongs to the technical field of food processing methods, in particular to a hydrolytic chicken haematoglobin and meaty soda biscuit and a manufacturing method thereof. The hydrolytic chicken haematoglobin and meaty soda biscuit is manufactured with a chicken haematoglobin enzymatic hydrolysate replacing artificial flavors. The hydrolytic chicken haematoglobin and meaty soda biscuit comprises, by weight, 200 parts of wheat flour as a main material, and comprises auxiliary materials, namely, 5-10 parts of the chicken haematoglobin enzymatic hydrolysate, 2-4 parts of active dray yeast, 0.5-1.5 parts of sodium bicarbonate, 2-4 parts of edible salt, 5-10 parts of dietary fibers, 5-10 parts of vegetable oil and the proper amount of water. The biscuit has a natural meaty smell and some advantages of antioxidant substances, contains most of amino acid, polypeptide and other effective constituents, and facilitates health of customers. Dietary fiber powder is contained, so that the biscuit is low in sugar and low in calory and has a richer nutrition structure.

Description

technical field [0001] The invention belongs to the technical field of food processing methods, and in particular relates to a hydrolyzed chicken blood protein-meat-flavored soda biscuit and a preparation method thereof. Background technique [0002] Blood is a by-product of the meat processing industry. The blood of livestock accounts for about 8% of its body weight, and the blood that can be collected after slaughter accounts for about 4.5% of its body weight. Livestock blood is rich in nutrients, especially protein, whose content is comparable to that of lean meat. Therefore, blood is known as "liquid meat" in the West and has good utilization value. With the development of my country's poultry industry, the annual output of chicken blood is considerable, but most of it is discharged in the form of waste, which not only causes waste of resources, but also causes serious environmental pollution. [0003] Currently on the market, the meat-flavored biscuit products are most...

Claims

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Application Information

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IPC IPC(8): A21D13/08A23L1/30A21D2/18A21D2/26A21D2/36A21D13/06
Inventor 黄德刚
Owner 四川省石棉县田湾河野生资源开发有限公司
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