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Method for coproducing collagen activity peptides and flavoured base materials with chicken bones

A collagen and flavor base material technology, applied in protein food processing, protein food ingredients, food science and other directions, can solve the problems of low extraction rate, environmental pollution, low utilization rate of chicken bones, etc., to improve the flavor and improve the degree of hydrolysis , the effect of increasing the effect of enzymatic hydrolysis

Active Publication Date: 2014-10-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the utilization of chicken bones is mainly to extract collagen or chondroitin sulfate in chicken bones. Although the process method adopted can extract type II collagen in chicken cartilage, it is difficult for the type II collagen in hard bones, which accounts for about 60% of the skeleton mass. The extraction rate of type I collagen is very low or chondroitin sulfate is only obtained by enzymatic hydrolysis of chicken bones, and the enzymatic solution is treated as waste water. These methods not only have low utilization rate of chicken bones, but also cause great environmental impact. Pollution

Method used

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  • Method for coproducing collagen activity peptides and flavoured base materials with chicken bones
  • Method for coproducing collagen activity peptides and flavoured base materials with chicken bones
  • Method for coproducing collagen activity peptides and flavoured base materials with chicken bones

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preparation example Construction

[0042] Step 3, the preparation of the flavor base material, the obtained primary entrapped liquid is processed by ethanol precipitation method, left to settle, the supernatant and the secondary entrapped liquid are mixed to form a Maillard reaction precursor, and the obtained Maillard reaction is The precursor is mixed with a certain amount of xylose, cysteine ​​and thiamine in a hot-pressed reactor and then subjected to a hot-pressed reaction. During the reaction, low-speed stirring is started at a speed of 20-25r / min to obtain a Maillard reaction The product; the resulting Maillard reaction product is cooled to 60-70°C in a sandwich water bath, then transferred to a vacuum concentration tank for vacuum concentration to Brix=40°, the vacuum degree is above 0.08MPa, and the concentrate is spray-dried with a spray dryer Finally, the flavor base material is obtained, wherein the feed temperature of the spray dryer is controlled at 180-190° C., the discharge temperature is control...

Embodiment 1

[0054] Step 1. Rinse 300kg chicken bones with clean water to remove surface blood stain impurities, divide them into three batches and put them into the autoclaved reaction tank respectively, add quantitative clean water according to the mass ratio of 1:2, carry out two-stage hot-press extraction, one-stage hot-press The extraction temperature is 120°C, the extraction time is 120min, the temperature of the second-stage hot-press extraction is 130°C, and the extraction time is 90min. During this period, the pressure is slightly relieved / replenished to improve the product yield. The method is: the end of the second-stage hot-press extraction Finally, open the pressure relief valve of the autoclave reaction tank for 10 minutes, lower the temperature in the autoclave reaction tank by 5°C, close the pressure relief valve for 10 minutes, and increase the temperature by 5°C to return to the original temperature. Repeat this step 3 times.

[0055] Step 2: Remove the bone slag from the ...

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Abstract

The invention discloses a method for coproducing collagen activity peptides and flavoured base materials with chicken bones. Through a two-step hot pressing and extracting method, and through slight pressure relief and pressure supplementation treatment, the yield of extracting the collagen activity peptides from the chicken bones is substantially increased. Through high-pressure homogenizing of osseins in extracting solutions before a step-by-step enzymolysis reaction of the osseins, the degree of hydrolysis of enzymolysis solutions is increased. In addition, two-step ultra filtration is performed on the enzymolysis solutions, and separation and purification of different products in the enzymolysis solutions are realized. Follow-up processing is performed aiming at the products of each molecule segment, different products of bone polysaccharide containing chondroitin sulfate, macromolecule polypeptide, micromolecule polypeptide and the like are obtained, making full use of ossein enzymolysis solutions is realized, and especially a Maillard reaction is performed on the macromolecule polypeptide, xylose, cysteine and thiamin to obtain the flavoured base material with a rich flavour.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for co-producing collagen active peptides and flavor bases from chicken bones. Background technique [0002] In the past 10 years, the output of chicken meat in the world's meat production has increased rapidly. my country's chicken output ranks second in the world, and the annual output of chicken bones can be as high as 7 million tons, accounting for 25% of the total weight of live livestock and poultry. Chicken bone is quite nutritious, its protein and fat content are similar to the same amount of fresh meat, which are 16.3% and 14.5% respectively, and mineral elements such as calcium, phosphorus, iron and zinc are several times that of fresh meat, and the proportion is appropriate, among which The calcium content is 3.95%, and the phosphorus content is 2.04%. Chicken bone protein is a relatively complete soluble protein with high biological value and is a high-quality p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/10A23J3/34
Inventor 张春晖胡礼王金枝李侠贾伟
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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