Enzymatic hydrolysis method for collagen peptide production

Abstract

The invention is applicable to the technical field of collagen peptides, and provides an enzymatic hydrolysis method for collagen peptide production. The method comprises the following steps: A, calculating the use amount of an enzyme: calculating the addition amount of the enzyme according to the volume and the sugar content of a bone soup; B, adding the enzyme: adding papain, and carrying out intermittent stirring; C, inactivating the papain: heating a raw material in an enzymatic hydrolysis tank, and then naturally cooling the heated raw material; D, removing impurities and deodorizing: adding activated carbon into the enzymatic hydrolysis tank, stirring the obtained mixture, and standing the stirred mixture to achieve impurity removal and deodorizing; E, adsorbing diatomite: filteringthe diatomite through a filter to make the diatomite adsorbed on the filter; F, filtering a bone soup stock solution: filtering the stock solution obtained in step D by the filter, and allowing the filtered stock solution to enter a storage tank; and G, inspecting: inspecting the above obtained filtrate in the storage tank to check whether carbon leakage occurs or not. The method can effectively increase the activity of collagen peptide molecules, improve the taking taste and reduce the harms to the human body.

Description

technical field [0001] The invention relates to the technical field of collagen peptides, in particular to an enzymatic hydrolysis method for the production of collagen peptides. Background technique [0002] Collagen peptide is a small molecular active peptide. Peptide is a substance with a molecular structure between amino acids and proteins. It is a structural fragment and a functional fragment of a protein. It is the active gene part of the protein and is the material basis of life. . Two amino acids connected end to end are called peptides, and the chain connected by peptide bonds is called a peptide chain. According to the number of amino acids that make up a peptide chain, it is called a "several" peptide. [0003] The six basic substances that constitute the human body are water, protein, lipid, sugar, vitamins and inorganic salts. Among them, water accounts for 55%-67%, and protein accounts for 15%-18%. After water is removed, protein makes up more than half of t...

AI Technical Summary

Problems solved by technology

Most of the collagen peptides with an average molecular weight of 1000 Daltons on the market taste sour and astringent, and also have a fishy smell, making it difficult to swallow. Those with a comfortable taste are generally added with sweeteners such as essence and acesulfame potassium. Reconcile, and long-term use of these additives is not good for the body

[0007] In summary, there are obviously inconveniences and defects in the actual use of the prior art, so it is necessary to improve it.