Technology for extracting protein in collagen peptide production process

Abstract

The invention is applicable to the technical field of collagen peptide production, and provides a technology for extracting protein in a collagen peptide production process. The technology comprises steps as follows: A, primary cooking is performed; B, primary temperature and pressure maintenance is performed; C, filtration for production of primary soup is performed; D, enzymolysis is performed;E, secondary cooking is performed; F, secondary temperature and pressure maintenance is performed; G, filtration for production of secondary soup is performed; H, a cooking pot is cleaned as follows:bones cooked in the cooking pot twice are cleaned, and then new bones are added; I, tertiary cooking is performed as follows: the secondary soup in step G is delivered into the cooking pot in step H,the new bones is subjected to cooking, temperature and pressure maintenance and filtration by the aid of the secondary soup, the new bones are not submerged by the added secondary soup, clear water isrequired to be added and can submerge the new bones, and filtered soup is primary soup and then is delivered to the next procedure for enzymolysis; J, steps E-I are repeated, the bones are cooked effectively, and then the primary soup is subjected to enzymolysis for extraction of the protein. Thereby, with the technology, the protein can be extracted effectively, and the processing quality of follow-up work can be guaranteed.

Description

technical field [0001] The invention relates to the technical field of collagen peptide production, in particular to a protein extraction process in the collagen peptide production process. 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 tha...

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.