Processing method for improving enzymolysis efficiency of animal protein by utilizing high energy electron beam irradiation technology

A technology of high-energy electron beams and protein enzymes, which is applied in the fields of high-energy electron radiation processing and deep processing of livestock and poultry meat, can solve problems that do not involve enzymatic hydrolysis efficiency, and achieve the effects of accelerating efficiency and speed, increasing the speed of enzymatic hydrolysis, and increasing the rate

Active Publication Date: 2014-08-06
SHANGHAI ACAD OF AGRI SCI +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, the enzymatic hydrolysis process in such patents is only one of the processes in the processing method, and does not involve the content of en...

Method used

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  • Processing method for improving enzymolysis efficiency of animal protein by utilizing high energy electron beam irradiation technology
  • Processing method for improving enzymolysis efficiency of animal protein by utilizing high energy electron beam irradiation technology
  • Processing method for improving enzymolysis efficiency of animal protein by utilizing high energy electron beam irradiation technology

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Embodiment 1

[0018] Embodiment 1: The method that high-energy electron radiation improves chicken enzymatic hydrolysis rate

[0019] According to the processing method of high-energy electron radiation technology to improve the efficiency of enzymatic hydrolysis in the manual, thaw the frozen chicken breast in running tap water, wash after thawing, remove foreign matter, and grind it through a meat grinder with a screen aperture of 6mm; grind it; Put the minced chicken breasts into PE bags, lay them flat on metal trays, keep the thickness basically uniform, and the maximum thickness does not exceed 6.0 cm, put the metal trays with chicken breasts on the conveyor chain of the high-energy electron radiator The radiation treatment is prepared on the top. The technical parameters of the radiation treatment are that the output energy of the electron beam is 10MeV, the distance between the high-energy electron beam scanner and the product is 520mm, the scanning frequency is 300pps, and the scanni...

Embodiment 2

[0020]Embodiment 2: the method that high-energy electron radiation improves beef enzymatic hydrolysis rate

[0021] According to the processing method of high-energy electron radiation technology to improve the efficiency of enzymatic hydrolysis in the manual, the frozen beef (beef brisket) is thawed in running tap water, cleaned after thawing, and foreign matter, tendons and tendons, etc. are removed, and the hole diameter of the mesh plate is 6mm. ground meat in a special meat grinder; put the ground beef into a PE bag and lay it flat on a metal tray to keep its thickness basically uniform, and the maximum thickness shall not exceed 6.0 cm. Place the metal tray containing the beef on the The radiation treatment is prepared on the transmission chain of the high-energy electron irradiator. The technical parameters of the radiation treatment are that the output energy of the electron beam is 10MeV, the distance between the high-energy electron beam scanner and the product is 520...

Embodiment 3

[0022] Embodiment 3: the method that high-energy electron radiation improves pork enzymatic hydrolysis rate

[0023] According to the processing method of high-energy electron radiation technology to improve the efficiency of enzymatic hydrolysis in the manual, thaw frozen pork (pig hind legs) in running tap water, wash after thawing, and remove foreign matter, and use a meat grinder with a sieve aperture of 6mm. Grinding treatment; put the minced pork into PE bags, spread it flat on metal trays, keep its thickness basically uniform, and the maximum thickness does not exceed 6.0 cm, and place the metal trays containing pork on a high-energy electron radiator Radiation treatment is prepared on the conveyor chain. The technical parameters of radiation treatment are that the output energy of the electron beam is 10MeV, the distance between the high-energy electron beam scanner and the product is 520mm, the scanning frequency is 380pps, and the scanning width is 500 mm. The radiati...

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Abstract

The invention relates to a processing method for improving the enzymolysis efficiency of animal protein by utilizing a high energy electron beam irradiation technology, belonging to the technical fields of high energy electron radiation processing and livestock and poultry meat deep processing. The processing method comprises the following steps: thawing the animal protein (chicken and beef etc.), cleaning, grinding and adding water for enzyme hydrolysis after high energy electron beam irradiation, wherein the rate of hydrolysis can be increased by more than 2 times compared to the non irradiation treatment, which greatly shortens the time of hydrolysis. According to the invention, the high energy electron irradiation treatment is increased based on the conventional enzymatic hydrolysis method, which is characterized by loosening the dense organization structure of animal protein by utilizing the high energy electron beam irradiation, destroying a plurality of chemical bond of protein and the stability of the protein texture, helping the enzyme solution effectively penetrate, improving the enzymolysis efficiency and speed. Various microorganisms in the raw meat are effectively killed by the irradiation treatment and dispense with the complex enzymolysis process of hot sterilization and cooling for the raw meat, which ensure the health and safety in the production process, shorten the processing time and reduce the energy consumption during production.

Description

technical field [0001] The invention discloses a processing method for improving the enzymatic hydrolysis efficiency of animal protein by using high-energy electron beam irradiation technology, which relates to protein bio-enzyme degradation processing and belongs to the technical fields of high-energy electron radiation processing and deep processing of livestock and poultry meat. Background technique [0002] With the acceleration of people's life rhythm and the improvement of living standards, natural flavor and high-quality food have become the general pursuit of consumers. The animal protein produced by enzymatic hydrolysis can ensure the original umami taste of meat, and the addition of low-molecular-weight polypeptides and free amino acids can better highlight the umami taste and aroma of protein. After hydrolysis of animal protease, rich amino acids and peptides and other flavors are produced Precursor substances can be thermally reacted with sulfur-containing compou...

Claims

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Application Information

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IPC IPC(8): A23L1/311A23L1/025A23L13/10A23L5/30
CPCA23L13/48A23V2002/00A23V2300/12
Inventor 颜伟强孔秋莲戚文元吴爱忠岳玲陈志军
Owner SHANGHAI ACAD OF AGRI SCI
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