A method for co-producing bovine bone essence and collagen active peptide using bovine bone

A technology for collagen and active peptides, which is applied in the fields of protein-containing food ingredients, fermentation, food science, etc., can solve the problems of no nutritional value and low nutritional value, so as to solve the problem of insufficient nutritional value, rich nutrition, and increase enzymatic hydrolysis. the effect of

Active Publication Date: 2020-09-25
滨州融益生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing flavors of salty food only play a role in enhancing flavor and have no nutritional value or very low nutritional value

Method used

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  • A method for co-producing bovine bone essence and collagen active peptide using bovine bone
  • A method for co-producing bovine bone essence and collagen active peptide using bovine bone
  • A method for co-producing bovine bone essence and collagen active peptide using bovine bone

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Wash the beef bone and boil it in water for 20 minutes to remove the fat, remove it and crush it with a bone crusher to obtain bone meal;

[0032] (2) irradiating the bone meal under far-infrared rays, the wavelength of the far-infrared rays is 2-14 μm, the irradiation temperature is 120° C., and the irradiation time is 20 minutes;

[0033] (3) Mix the bone meal obtained in step (2) with water at a mass ratio of 1:2, and then place it in an autoclave for hot-press extraction to obtain an extract. The conditions for hot-press extraction are pressure 0.2 MPa, temperature 150°C, extract for 0.5 hours, and then carry out high-pressure homogenization treatment at 15MPa;

[0034] (4) Carry out enzymolysis once under agitation condition after adding composite protease in step (3) gained extract, described composite protease is by pepsin, trypsin, cathepsin, papain, bromelain and neutral protease according to Mixed in the ratio of 2:2:1:1:1:1, the temperature of the enzymo...

Embodiment 2

[0039] (1) Wash the beef bone and boil it in water for 20 minutes to remove the fat, remove it and crush it with a bone crusher to obtain bone meal;

[0040] (2) irradiating the bone meal under far-infrared rays, the wavelength of the far-infrared rays is 2-14 μm, the irradiation temperature is 140° C., and the irradiation time is 15 minutes;

[0041] (3) Mix the bone meal obtained in step (2) with water at a mass ratio of 1:3, and then place it in an autoclave for hot-press extraction to obtain an extract. The conditions for hot-press extraction are pressure 0.2 MPa, temperature 130°C, extract for 2 hours, and then carry out high-pressure homogenization treatment at 12MPa;

[0042] (4) Carry out enzymolysis once under agitation condition after adding composite protease in step (3) gained extract, described composite protease is by pepsin, trypsin, cathepsin, papain, bromelain and neutral protease according to Mixed in the ratio of 2:2:1:1:1:1, the temperature of the enzymoly...

Embodiment 3

[0047] (1) Wash the beef bone and boil it in water for 15 minutes to remove the fat, remove it and crush it with a bone crusher to obtain bone meal;

[0048] (2) irradiating the bone meal under far-infrared rays, the wavelength of the far-infrared rays is 2-14 μm, the irradiation temperature is 150° C., and the irradiation time is 10 minutes;

[0049] (3) Mix the bone meal obtained in step (2) with water at a mass ratio of 1:4, and then place it in an autoclave for hot-press extraction to obtain an extract. The conditions for hot-press extraction are pressure 0.1 MPa, temperature 150°C, extract for 1 hour, and then carry out high-pressure homogenization treatment at 14MPa;

[0050] (4) Carry out enzymolysis once under agitation condition after adding composite protease in step (3) gained extract, described composite protease is by pepsin, trypsin, cathepsin, papain, bromelain and neutral protease according to Mixed in the ratio of 2:2:1:1:1:1, the temperature of the enzymolys...

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Abstract

The invention discloses a method for co-producing a bovine bone essence and a bone collagen peptide by using bovine bones. The method comprises the following steps: 1) cleaning the bovine bones, and carrying out crushing; 2) irradiating bone meal under far infrared rays; 3) mixing the bone meal with water, and performing hot-pressing extraction; 4) carrying out enzymolysis by using compound protease and flavourzyme respectively; 5) carrying out ultrafiltration and separation so as to respectively obtain a Meidela reaction precursor and an ossein active peptide precursor; and 6) respectively carrying out Meidela reaction and post-treatment so as to obtain the bovine bone essence and the bone collagen bioactive peptide. According to the method, by using of the far infrared rays, biological cells are at the highest vibration energy level, so biological macromolecules in the bone meal are extracted and decomposed more easily in the subsequent hot-pressing extraction and enzymolysis processes; the enzymolysis process rate is greatly increased; meanwhile, the bovine bone essence and the bone collagen active peptide with higher nutritional values can be decomposed and generated.

Description

technical field [0001] The invention relates to a method for producing bovine bone essence and collagen peptide, in particular to a method for co-producing bovine bone essence and collagen active peptide by using bovine bone, and belongs to the technical field of health food processing. Background technique [0002] As a by-product of beef processing, beef bone has high nutritional value. Ordinary people generally use it to make beef bone soup, eat it directly or add it to noodle soup and vegetables, which is delicious, healthy and nutritious. However, the boiling process of beef bone soup is very long, and it is difficult for general family cooking to achieve the best flavor and maximum nutritional value. Now there are bone broth concentrates on the market, but most of them are prepared with chemical seasonings and do not contain real beef bone ingredients. There are also high-power concentrates of bone broth, but they are only concentrated directly from the boiled bone bro...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06
CPCA23L27/215A23L33/18A23V2002/00A23V2250/55
Inventor 王中帅张春蓬于潇
Owner 滨州融益生物科技有限公司
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