Optimized method for ultrasonic assisted enzymatic extraction of duck ossein

An auxiliary extraction and ultrasonic technology, applied in the direction of food science, etc., can solve the problem of patent application for no extraction method of duck bone

Inactive Publication Date: 2016-04-20
GUIZHOU UNIV
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

So far, there is no patent application for the extraction method of duck bone

Method used

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  • Optimized method for ultrasonic assisted enzymatic extraction of duck ossein

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Embodiment

[0027] Fresh duck bones from Guizhou Sansui are used, the meat is removed first, washed with clean water, drained and set aside; then the dried duck bones are crushed with a HC-300T2 high-speed grinder for 5 minutes; then the duck bone powder is sent to the KQ-300DE CNC Add water to the ultrasonic cleaner and add 800u / mg of papain, trypsin, alkaline protease, and neutral protease at the same time to make it enzymatically hydrolyze. Ostein was extracted from the enzymolysis solution, the ultrasonic extraction temperature in the ultrasonic cleaning machine was 70°C, the ultrasonic power was 210W, and the extraction time was 3h. The extract was sent to a GL-20G high-speed refrigerated centrifuge to separate the liquid phase, and the process conditions were controlled at a temperature of 4°C; the speed of the centrifuge was 5000r / min, and the centrifugation time was 15min. clarify. Concentrate the supernatant obtained after clarification of the liquid phase with a RE-52A rotary e...

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Abstract

An optimized method for ultrasonic assisted enzymatic extraction of duck ossein includes: (1) duck bone washing, to be more specific, rejecting meat from fresh duck bones, cleaning with clear water and draining; (2) duck bone grinding, to be more specific, grinding the duck bones into bone paste; (3) synchronous performing of duck bone enzymolysis and ultrasonic extraction, to be more specific, putting the bone paste into an ultrasonic cleaner while adding water and protease to realize enzymolysis, and extracting ossein from enzymatic hydrolysate to obtain an extract liquid; (4) extract liquid separation, to be more specific, feeding the extract liquid into a high-speed centrifuge to separate out a liquid phase, and clarifying; (5) liquid phase concentrating, to be more specific, concentrating clarified supernatant to obtain duck ossein. Duck ossein extraction effects are researched by the enzyme-ultrasonic method; by the response surface method, namely the asymptotic approximation method, optimal technical conditions for duck ossein extraction are provided, duck ossein yield is increased, and contents of soluble solids and proteins in the duck ossein are increased. The optimized method for ultrasonic assisted enzymatic extraction of the duck ossein is applicable to duck bone processing and utilization in regions with duck breeding advantages.

Description

technical field [0001] The invention belongs to the processing of natural materials, in particular to the extraction method of osteonin. Background technique [0002] Ostein is a natural seasoning or base for seasonings extracted from animal bones. Ostein and the compound condiment produced by using osteonin as the base material have a strong flavor enhancement effect because they are rich in natural flavor substances. Ostein not only contains a variety of complex umami components, but also retains the natural aroma components in livestock and poultry meat and has a strong taste, so it can be widely used in meat processing and instant noodles (seasoning packets) production. [0003] Livestock bone is a very nutritious natural resource, which is very rich in nutrients and can be used as an important source of high-quality protein, fat and minerals. Among them, duck bone protein is rich in amino acids such as leucine, isoleucine, lysine, phenylalanine, and threonine. Since ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/26A23L5/30
CPCA23V2002/00
Inventor 王修俊刘佳慧田多
Owner GUIZHOU UNIV
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