Preparation of rice germ zymolyte and application of rice germ zymolyte in serving as bundled trotter oxidization resisting additive

Abstract

The invention discloses preparation of rice germ zymolyte and application of the rice germ zymolyte in serving as a bundled trotter oxidization resisting additive, and belongs to the technical field of development and application of meat product additives. Compound zymolyte mainly relying on rice germs is prepared through technical measures of physical stabilization treatment, screening through a color selector, ultrafine smashing, multi-step enzymolysis, ultrasonic auxiliary enzymolysis and the like, and is added into Gaogou bundled trotters which is traditional food, thus researching the oxidization resisting effect of the compound zymolyte on a meat product and the influence on the flavor of a bundled trotter product. In a Gaogou bundled trotter processing process, the rice germ zymolyte is added and serves as the oxidization resisting additive, so that the corrosion and oxidization resisting effect which is identical with the corrosion and oxidization resisting effect achieved via adding of sodium nitrite is achieved, fat oxidation is relieved, and the expiration date is prolonged; furthermore, the rice germ zymolyte is more acceptable for people, and the carcinogenic risk of the sodium nitrite is reduced. The rice germ zymolyte is an ideal meat product processing antioxidant.

Description

technical field [0001] The present invention relates to, in particular, a method for preparing functional polypeptides using rice germ as the main raw material, adopting step-by-step enzymolysis, ultrasonic-assisted enzymolysis, and high-pressure homogenization treatment, and its use as a traditional meat product high-groove bound hoof food-derived protein anti-inflammatory agent. The application of the oxidized peptide additive belongs to the technical field of the development and application of the meat product additive. Background technique [0002] Grain (wheat, corn, rice) germ is the basis of grain growth and development, and has extremely high nutritional value. For example, the main nutrition of rice is on its germ, which is rich in protein and other nutrients. Germ only accounts for 3% by weight in a grain of rice, but its nutrition accounts for 50% of a grain of rice, known as "the source of nutrition given by God". Germ is rich in protein and starch, dietary fib...

AI Technical Summary

Problems solved by technology

However, due to the use of open flame heating in the treatment method of germ production in my country, open fire can well maintain the unique flavor substances of food, but it will cause environmental pollution, and the heat utilization efficiency is low; suitable for mass production

[0009] Third, in the process of preparing protein or polypeptide by the existing enzymatic hydrolysis method, since grain germ such as rice germ contains oil, starch, cellulose and other components, the protein is not easy to be hydrolyzed by protease, which in turn makes the hydrolysis degree of enzymatic protein Low, the product yield is very low, it is difficult to further process and utilize

[0010] Fourth: In the existing meat processing, there are also studies on adding antioxidant peptides to inhibit lipid oxidation. However, antioxidant peptides are added after fresh meat is processed into minced meat, and the contact area between minced meat and antioxidant peptides increases. , mixing more evenly, which is convenient for exerting the effect of antioxidant peptides, while in the process of high-groove binding hoof processing, it is necessary to directly use the whole piece of pork hind legs, after marinating, binding and steaming, it becomes a finished product, so adding antioxidant It is not yet known whether the antioxidant effect can be fully exerted after the peptide

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