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Edible amino acid enzyme and preparation method thereof

An amino acid and enzyme technology, applied in the field of bioengineering, can solve the problems of various product types, low product quality, and large number of enterprises, and achieve the effect of enhancing disease resistance, improving immunity, and easy availability of raw materials

Inactive Publication Date: 2021-06-11
SHANDONG BAIDE BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country's functional food is in a stage of rapid development, with problems such as large number of enterprises, small scale, various types of products, and low product quality.

Method used

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  • Edible amino acid enzyme and preparation method thereof
  • Edible amino acid enzyme and preparation method thereof
  • Edible amino acid enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] An edible functional amino acid enzyme is made of the following components by weight:

[0045] Component 1: 50 parts of chicken, 30 parts of pork bones, 6 parts of glucose, 2 parts of auxiliary materials (1 part of cornmeal, 1 part of cassava flour), 0.5 parts of compound enzyme preparation (the weight ratio of acid protease and lipase is 3:1) , 0.1 part of fermentation agent A (the weight ratio of Bacillus subtilis, Bacillus licheniformis and Saccharomyces cerevisiae is 1:2:10) and 1 part of fermentation agent B (Enterococcus faecalis, 0.1-2 parts of Lactobacillus plantarum, 0.1 ~0.5 parts of Lactobacillus acidophilus and 0.1~1 part of Streptococcus thermophilus in a weight ratio of 1:10:3:5); component 2: 10 parts of flavoring agent (wherein the weight part is 3 parts of sodium chloride , cooking wine 2 parts, sesame oil 2 parts, honey 1 part, cinnamon paste 1 part and rose flower 1 part).

Embodiment 2

[0047] An edible functional amino acid enzyme is made of the following components by weight:

[0048] Component 1: 80 parts of chicken, 20 parts of pork bone, 4 parts of glucose, 0 part of auxiliary materials, 0.1 part of compound enzyme preparation (the weight ratio of acid protease and lipase is 2:1), 0.5 part of fermentation agent A (Bacillus subtilis Bacillus, Bacillus licheniformis and Saccharomyces cerevisiae weight ratio is 1:3:15) and 0.1 part of fermentation agent B (the weight ratio of Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus is 1: 15:5:10); component 2: flavoring agent 0 parts.

Embodiment 3

[0050] An edible functional amino acid enzyme is made of the following components in parts by weight: it is made of the following components in parts by weight:

[0051] Component 1: 70 parts of chicken, 25 parts of pork bone, 5 parts of glucose, 1 part of auxiliary material, 0.2 part of compound enzyme preparation (the weight ratio of acid protease and lipase is 1:1), 0.1 part of fermentation agent A (Bacillus subtilis Bacillus, Bacillus licheniformis and Saccharomyces cerevisiae weight ratio is 3:7:10) and 0.1 part of fermentation agent B (the weight ratio of Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus acidophilus and Streptococcus thermophilus is 5: 10:3:5); component 2: 3 parts of flavoring agent (honey).

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PUM

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Abstract

The invention discloses an edible amino acid enzyme which is prepared from the following components in parts by weight: a component 1: 50-80 parts of chicken, 20-30 parts of pig bones, 4-6 parts of glucose, 0-2 parts of auxiliary materials, 0.1-0.5 part of a compound enzyme preparation, 0.1-0.5 part of a fermentation inoculant A and 0.1-1 part of a fermentation inoculant B; component 2: 0-10 parts of a flavoring agent; the invention also discloses a production method of the edible amino acid enzyme, which comprises the following steps: crushing and emulsifying chicken and pig bones, adding glucose and auxiliary materials, sterilizing, performing primary enzymolysis, performing aerobic fermentation and anaerobic fermentation, and adding a flavoring agent as required to obtain a finished product. The edible amino acid enzyme is simple, the raw materials are easy to obtain, and the obtained product is remarkable in functionality and good in health-care effect on adaptive crowds.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to an edible amino acid enzyme and a preparation method thereof. Background technique [0002] With the rapid development of the food industry and the improvement of people's consumption level and food awareness, people's requirements for food are no longer just to provide nutrients necessary for metabolism and body growth, but to pay more attention to food regulation of body functions and promotion of health etc. effect. People are paying more and more attention to the influence of diet on their own health, and the consumption trend is shifting from foods with good color, aroma, taste and shape to functional foods with reasonable nutrition and health functions. At present, my country's functional food is in a stage of rapid development, and there are many problems such as large number of enterprises, small scale, various types of products, and low product qualit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/135A23L33/18A23L13/20A23L13/40A23L13/50
CPCA23L33/00A23L33/135A23L33/18A23L13/20A23L13/52A23L13/48A23L13/45A23L13/46A23L13/428A23V2002/00A23V2400/113A23V2400/249A23V2400/169A23V2200/3204A23V2200/306A23V2200/324A23V2200/318A23V2200/334A23V2200/30A23V2250/762
Inventor 季维峰何永聚印遇龙李东廖鹏张宏灿毛庆莲李峰康术美陈湘江陈振勇
Owner SHANDONG BAIDE BIOLOGICAL TECH
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