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Method for enzymaticly digesting porcine fat tissue and applications thereof

A pig fat and enzymatic hydrolysis technology, which is applied in the field of super pig fat tissue enzymatic hydrolysis, to achieve the effect of low water content, simple refining method and high edible quality

Inactive Publication Date: 2015-11-04
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] In recent years, the method of using ultrasonic-assisted enzymatic hydrolysis to extract plant essential oils has received extensive attention and research, but the method of using ultrasonic-assisted enzymatic hydrolysis to extract animal oils has not been reported.

Method used

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  • Method for enzymaticly digesting porcine fat tissue and applications thereof
  • Method for enzymaticly digesting porcine fat tissue and applications thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077] Embodiment 1: the preparation method of edible lard

[0078] 1) Grinding: Grinding the pre-frozen pork back fat into mince;

[0079] 2) Enzymolysis: Keep pig back fat at 40°C for 10 minutes at a constant temperature, add neutral protease in an amount of 1200U / g, stir evenly, turn on ultrasonic crushing, ultrasonic power is 540W, ultrasonic frequency is 20kHz, and the ultrasonic process lasts for a total time During the ultrasonic process, the ultrasonic time and the intermittent time are 5s and 5s respectively, and the ultrasonic and intermittent are carried out alternately. After the ultrasonic, continue to stir at 90r / min, and control the temperature to 40°C, and adjust it with 1mol / L sodium hydroxide The pH is 7.0-7.2, and the total enzymolysis time from the addition of neutral protease to the end of the final enzymolysis is 90 minutes.

[0080] 3) Centrifugation: centrifuge after the enzymolysis is completed, the centrifugation conditions are: centrifugation temper...

experiment example 1

[0083] According to the national standard, the part physicochemical characteristics of the high-grade edible lard obtained by this method are compared with the commercially available edible lard, and the results are shown in Table 1.

[0084] Table 1 is the part physical and chemical index that obtains edible lard in embodiment 1

[0085]

[0086] Table 1 result shows: the lard yield rate that embodiment 1 obtains is 91-94%, has the high rate of fat, and crude oil flavor is good, good quality, refining method is simple, and product oxidation stability is good, and commercially available edible lard In comparison, the physical and chemical indicators are better.

experiment example 2

[0088] In order to illustrate the effect of ultrasonic-assisted enzymatic hydrolysis on the efficiency of lard extraction, a comparative experiment was carried out, and the results are shown in Table 2.

[0089] Table 2 is the comparison of the extraction effects of the different methods of extracting lard in Example 1

[0090]

[0091] The results in Table 2 show that the lard provided by Example 1 has an extraction rate as high as more than 90%.

[0092] The results show that the extraction rate of the method for preparing lard provided by the invention is higher than that of the prior art.

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Abstract

The present invention relates to a method for enzymaticly digesting porcine fat, wherein fat cells are fragmented by using an ultrasonic wave-assisted enzymatic digestion method. The present invention also provides a method that is based on the foregoing method and that is for further refinement of advanced edible lard and fat tissue protein hydrolysate. The method comprises: extracting lard in in a cryogenic condition; obtaining the advanced edible lard after refining the lard; and obtaining a sauce by performing homogenizing, flavouring, thermal reacting, filling, and sterilizing on the protein hydrolysate obtained during enzymatic extraction.

Description

technical field [0001] The invention relates to the field of animal fat processing, in particular to a method for enzymatically hydrolyzing porcine adipose tissue and its application. Background technique [0002] my country's pork production ranks first in the world. With the increase of pork production, pig fat production is also rising. Lard is rich in nutrients and contains a large amount of saturated fatty acids and higher polyenoic acids. These fatty acids are rarely contained in vegetable oils and are an important source of essential fatty acids and fat-soluble vitamins for the human body. The α-lipoprotein and peanuts contained in lard Tetraenoic acid has important functionalities in the human body. Lard has a unique flavor. Adding lard during cooking can make food produce a delicate taste and attractive flavor, and it has a wide range of uses. [0003] At present, the refining of animal fat mainly adopts smelting method, which is mainly divided into dry smelting a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B1/02C11B3/00A23L1/24A23L27/60
Inventor 戚彪成晓瑜刘文营李家鹏曲超陈文华
Owner CHINA MEAT RES CENT
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