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Composite enzymolysis processing technology of bird's nest

A processing technology and compound enzymatic hydrolysis technology, which is applied in the field of bird's nest processing, can solve the problems that are not mentioned, the relationship between the extraction process and the taste and flavor of the product is not explained, and the impact and yield are not mentioned, so as to achieve good swelling and avoid Adverse effects, the effect of simple process

Active Publication Date: 2017-10-27
燕之初健康美(厦门)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

None of these processes mentioned the application of animal hydrolysis compound enzyme, neutral protease, and flavor enzyme compound in bird's nest enzymolysis process, and the influence and yield on the extraction process and bird's nest bioactive substances (characteristic index: sialic acid) The rate is not mentioned, and the relationship between the extraction process and the taste and flavor of the product is not elaborated

Method used

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  • Composite enzymolysis processing technology of bird's nest
  • Composite enzymolysis processing technology of bird's nest

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Weigh 1 kg of bird’s nest and dry it, mechanically crush it through an 80-mesh sieve, add 25 kg of water to soak for 5 hours, heat it to 96 ° C for 50 minutes, cool it to 55 ° C, add 200,000 IU of neutral protease, 150,000 IU of animal protease, 20,000 IU flavor enzymes, the addition amount is 0.2%, 0.3%, 0.1%, the enzymolysis time is 6 hours, the enzymolysis pH value is the natural pH value of 7.2, filtered through 100 mesh, freeze-dried, and crushed again to get bird’s nest polypeptide powder not yet. After testing, the sialic acid content of bird's nest characteristic index is 10.5%, the total number of bacteria is 460cfu / g, and the molecular weight of the product is Mn5.83*10 3 , Mw1.89*10 4 , Good water solubility, the flavor has the protein flavor of bird's nest, no bitterness.

Embodiment 2

[0031] Weigh 1 kg of bird’s nest and dry it, mechanically crush it through a 100-mesh sieve, add 30 kg of water to soak for 3 hours, heat it to 96 ° C for 60 minutes, cool it to 50 ° C, add 200,000 IU of neutral protease, 100,000 IU of animal protease, 30,000 IU flavor enzymes, the addition amount is 0.3%, 0.5%, 0.1%, the enzymolysis time is 6 hours, the enzymolysis pH value is the natural pH value 7.5, filtered through 100 mesh, freeze-dried, and crushed again to get bird’s nest polypeptide powder not yet. After testing, the sialic acid content of bird's nest characteristic index is 11.2%, the total number of bacteria is 166cfu / g, and the molecular weight of the product is Mn4.95*10 3 , Mw1.68*10 4 , Good water solubility, the flavor has the protein flavor of bird's nest, no bitterness.

Embodiment 3

[0033] Weigh 10kg of bird’s nest and dry it, mechanically crush it through an 80-mesh sieve, add 300kg of water, heat it to 99°C and keep it for 70 minutes, cool it to 60°C, add 400,000 IU of neutral protease, 100,000 IU of animal protease, and 20,000 IU The flavor enzymes added are 0.3%, 0.3%, and 0.1%, respectively, the enzymolysis time is 5 hours, the enzymolysis pH value is the natural pH value 7.8, filtered through 100 mesh, freeze-dried, and crushed again to obtain bird’s nest polypeptide powder. After testing, the sialic acid content of bird's nest characteristic index is 11.5%, the total number of bacteria is 580cfu / g, and the molecular weight of the product is Mn5.12*10 3 , Mw1.74*10 4 , Good water solubility, the flavor has the protein flavor of bird's nest, no bitterness.

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Abstract

The invention discloses a composite enzymolysis process for cubilose, and relates to the technical field of cubilose processing. The process comprises the following steps: 1 drying cubilose with hot air, crushing, sieving, adding water which is 25 times of dry weight of the cubilose, and soaking for 4 hours; 2 under a mechanical stirring condition, controlling the temperature to be 95-99 DEG C and carrying out heat preservation for 60 minutes; 3 cooling to 50-60 DEG C, adding 0.3% of animal hydrolytic enzyme, 0.3% of neutral protease and 0.15% of flavor enzyme on the basis of the dry weight of the cubilose, naturally adjusting the pH value, and carrying out enzymolysis for 6 hours; 4 heating to 85-90 DEG C again, keeping for 20-30 minutes, and carrying out enzyme inactivation; and 5 filtering and removing insoluble impurities, and carrying out vacuum concentration or spray or freeze drying. The composite enzymolysis process is simple; the yield is about 80%; the characteristic index, namely sialic acid content of the cubilose is 10.5%; the biological activity is reserved; the total bacterial count is 460cfu / g, and accords with the hygienic requirements of food and cosmetics; and the cubilose is good in water solubility, has a protein fragrance, and is free of a bitter taste.

Description

Technical field: [0001] The invention relates to the technical field of bird's nest processing, in particular to a composite enzymatic hydrolysis processing technology of bird's nest. Background technique: [0002] Bird's nest was first recorded in "Materia Medica Fengyuan". Its nature and flavor are sweet and flat, and it returns to the heart, lungs and kidneys. Hemoptysis, hematemesis, chronic dysentery, chronic malaria, choking, nausea and other diseases are widely spread and used among the people for their precious medicinal materials and delicacies. They are high-level health products that are suitable for medicine and diet. Bird's nest contains a large amount of mucin, glycoprotein, sialic acid, trace elements, epidermal growth factor and other biologically active ingredients, which have the functions of anti-virus, promoting cell division and improving immunity. [0003] On the one hand, the traditional eating method is stewing or processing into canned bird’s nest. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
Inventor 李永忠
Owner 燕之初健康美(厦门)食品有限公司