Bone peptide enzyme capable of strengthening tendons and bones and preparation method thereof
A technology of strengthening muscles and bones and peptide enzymes, applied in the direction of bacteria, bifidobacteria, and food science used in food preparation, can solve the problems of various product types, low product quality, and large number of enterprises, and achieve good nutrition. Advantages and high-value utilization Advantages, good health care effects, and the effect of promoting nutrient absorption
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Embodiment 1
[0043] An osteopeptidase for strengthening tendons and bones, made of the following components in parts by weight:
[0044] 40 parts of animal bones (20 parts of chicken bones, 19 parts of pork bones, 1 part of deer bones), 20 parts of animal meat (10 parts of mutton, 10 parts of pork), 20 parts of animal livers (5 parts of chicken livers, 15 parts of pork livers), 10 parts of yam powder, 0.5 part of vitamin AD preparation, 0.3 part of compound enzyme preparation, 0.3 part of fermentation agent and 1.5 parts of auxiliary materials.
[0045] Wherein the composite enzyme preparation is respectively 0.1 part of acid protease and 0.2 part of lipase in parts by weight, and the fermentation agent is respectively 0.2 part of Bifidobacterium lactis, 0.1 part of Lactobacillus bulgaricus, and 0.1 part of acidophilus milk in parts by weight bacillus and 0.2 part of Streptococcus thermophilus, and the auxiliary materials are 0.5 part of erythritol and 1 part of yeast extract in parts by w...
Embodiment 2
[0047] An osteopeptidase for strengthening tendons and bones, made of the following components in parts by weight:
[0048] 85 parts of animal bones (45 parts of pork spine, 30 parts of beef bones, 10 parts of duck bones), 0 parts of animal meat, 10 parts of animal liver (10 parts of pig liver), 5 parts of yam powder, 0.5 parts of vitamin AD preparation, compound 0.1 part of enzyme preparation, 0.1 part of fermentation agent and 1 part of auxiliary material.
[0049] Wherein the composite enzyme preparation is respectively 0.8 part of acid protease and 0.2 part of lipase in parts by weight, and the fermentation agent is respectively 1 part of Bifidobacterium lactis, 2 parts of Lactobacillus bulgaricus, and 1 part of acidophilus milk in parts by weight bacillus and 1 part of Streptococcus thermophilus, and the auxiliary materials are 1 part by weight of erythritol and 4 parts of yeast extract.
Embodiment 3
[0051] A preparation method of bone peptide enzyme for strengthening tendons and bones. 200 kg of slaughtered chicken bones, 190 kg of pork bones, 10 kg of deer bones, 100 kg of mutton, 100 kg of pork, 50 kg of chicken livers, 150 kg of pork livers and 100 kg of pork livers The drinking water is put into the crushing device for crushing treatment, and the material is crushed to below 10 mesh. Then transport to the mincing device for mincing treatment, mincing to below 100 mesh. The crushed material was sterilized at 100°C for 1 hour; during the sterilization process, it was stirred continuously at a frequency of 3r / min. After sterilization, lower the temperature to 50°C, add 3 kg of compound enzyme preparation (1 kg of acid protease and 2 kg of lipase), stir for 3 hours for enzymolysis, the stirring frequency is 5 r / min, and adjust the pH value within the range of 6.0 to 7.0; Then the prepared slurry is transported to the fermentation container, inoculated with 3 kg of fermen...
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