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Pig ossein taste-enhancing peptide and preparation method thereof

A technology of porcine osteoin and taste peptide, applied in application, animal protein processing, food science and other directions, can solve the problem of poor taste of porcine bone su

Inactive Publication Date: 2019-11-29
HUNAN JIAPIN JIAWEI BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a porcine-flavored peptide and a preparation method to solve the problem that the taste of the porcine-flavored peptide prepared by the existing method is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The embodiment of the present invention provides a preparation method of porcine taste peptide, the method comprising:

[0030] S101: Selecting, cleaning, and crushing pig bones to form broken pig bones. Among them, the pork bones include pork leg bones and pork miscellaneous bones.

[0031] S102: Pork minced bones are boiled in water at a temperature of 121° C. for 4 hours to form a soup. Among them, the mass ratio of pork leg bones, pork miscellaneous bones and water is 50:30:50.

[0032] S103: The soup is filtered through a 120-mesh sieve and then double-filtered to form a filtrate.

[0033] S104: after the filtrate was allowed to stand for 180 minutes to separate layers, the lower layer was obtained by separation.

[0034] S105: The lower layer solution is concentrated in a double-effect vacuum under the condition of a first-effect temperature of 82° C. and a second-effect temperature of 62° C. to form porcine. Wherein, the dry matter content in the concentrated...

Embodiment 2

[0040] The embodiment of the present invention provides a preparation method of porcine taste peptide, the method comprising:

[0041] S201: Selecting, cleaning, and crushing pig bones to form broken pig bones. Among them, the pork bones include pork leg bones and pork miscellaneous bones.

[0042] S202: Pork minced bones are boiled in water at a temperature of 115° C. for 4 hours to form a soup. Among them, the mass ratio of pork leg bone, pork miscellaneous bone and water is 45:25:45.

[0043] S203: The soup is filtered through a 120-mesh sieve and then double-filtered to form a filtrate.

[0044] S204: After the filtrate was allowed to stand for 180 minutes to separate layers, the lower layer was obtained by separation.

[0045] S205: The lower layer solution is concentrated in a double-effect vacuum under the conditions of a first-effect temperature of 80° C. and a second-effect temperature of 60° C. to form porcine. Wherein, the dry matter content in the concentrated pi...

Embodiment 3

[0051] The embodiment of the present invention provides a preparation method of porcine taste peptide, the method comprising:

[0052] S301: Selecting, cleaning, and crushing pig bones to form pig bones. Among them, the pork bones include pork leg bones and pork miscellaneous bones.

[0053] S302: Pork minced bones are boiled in water at a temperature of 125° C. for 5 hours to form a soup. Among them, the mass ratio of pork leg bone, pork miscellaneous bone and water is 55:35:55.

[0054] S303: The soup is filtered through a 120-mesh screen and then double-filtered to form a filtrate.

[0055] S304: After the filtrate was allowed to stand for 180 minutes to separate layers, the lower layer was obtained by separation.

[0056] S305: The lower layer solution is concentrated in a double-effect vacuum under the condition of a first-effect temperature of 85° C. and a second-effect temperature of 65° C. to form porcine. Wherein, the dry matter content in the concentrated pig bon...

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Abstract

The invention provides a pig ossein taste-enhancing peptide and a preparation method thereof. In the preparation method, sieve filtration and duplex filtration are performed on the broth of boiled pigcrushed bones, so that the pig crushed bones and other impurities in the broth are removed thoroughly, and the softness degree of the broth is improved. Still standing treatment is performed on the filtrate obtained after filtration treatment is performed, so that oily substances in the filtrate are removed, and the purity and taste of the pig ossein taste-enhancing peptide are improved; and protein in pig ossein can be hydrolyzed into small molecule taste-enhancing peptides and amino acids through enzymatic hydrolysis and Maillard reactions of the pig ossein, so that the residual taste and umami taste of products are improved. The pig ossein taste-enhancing peptide prepared by using the method has delicious and mellow taste, high nutrition, health care and high protein content, containsmultiple taste-enhancing polypeptides, umami peptides and thick-taste peptides, and has mellow and full flavor, mellow taste and long-lasting aftertaste.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a porcine taste peptide and a preparation method. Background technique [0002] Taste peptides are short peptides extracted from food or synthesized from amino acids, which can improve or mask the sensory properties of food. Peptides in food mainly come from the intermediate products of protein synthesis and decomposition. They exist in various foods such as meat, vegetables, pickled foods, and dairy products, and play a very important role in the flavor of foods. [0003] Porcine taste peptide is a taste peptide extracted from pig bone containing porcine. Pork bone flavor peptide can well maintain the original taste and aroma of fresh animal flesh, has a good flavor enhancement effect, and can give people the natural and soft taste, so it is widely used in meat processing and other production. At present, most of the flavor peptides of porcini are prepared by boiling ...

Claims

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Application Information

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IPC IPC(8): A23L27/21A23L27/26A23L27/00A23J1/10A23J3/04A23J3/34
CPCA23L27/215A23L27/26A23L27/00A23J1/10A23J3/04A23J3/341A23V2002/00
Inventor 潘文清龚林
Owner HUNAN JIAPIN JIAWEI BIOTECHNOLOGY CO LTD
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