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Preparation method for producing ossein in flavoring agent through enzymatic degradation of livestock bones

A technology of enzymatic degradation and flavoring agent, used in food ingredients as chelating agents, food ingredients as antioxidants, food science, etc. question

Pending Publication Date: 2021-11-16
山东龙盛食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] A large number of livestock bones are produced every year in my country from livestock slaughtering. Animal bones contain various nutrients needed by the human body. Most animal bones are processed into low value-added bone powder, bone paste and other products that do not fully reflect the utilization value of animal bones. Therefore, further development and utilization of animal bones has become the primary way, and the production of bone from animal bones is also Indispensable means of extending utilization

Method used

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  • Preparation method for producing ossein in flavoring agent through enzymatic degradation of livestock bones
  • Preparation method for producing ossein in flavoring agent through enzymatic degradation of livestock bones
  • Preparation method for producing ossein in flavoring agent through enzymatic degradation of livestock bones

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preparation example Construction

[0029] A preparation method for producing osteotin in seasonings by enzymatically degrading livestock bones, comprising the following steps:

[0030] 1) Screening, cleaning the bones of the livestock, putting them into a purification pool filled with a remover, soaking for 1 to 3 hours, taking out and washing to obtain bone raw materials, the remover includes sucrose, sorbitol, Fatty alcohol sulfate, fatty acid carboxylate, sodium alginate, carboxymethyl cellulose, solvent, silicone oil, alkali, antioxidant, water, chelating agent and protective agent;

[0031] 2) crushing, crushing the bone material to 30-50mm, the crushing method adopts one of the methods of mechanical crushing or liquid nitrogen low-temperature crushing;

[0032] 3) Secondary cleaning, washing the crushed aggregate and draining the water;

[0033] 4) Enzymolysis, the drained aggregate is put into the enzymolysis tank, and the enzymolysis solution and water are put into the enzymolysis tank, the pH value is...

Embodiment 1

[0051] 1) Screening, cleaning the bones of the livestock, putting them into a purification pool filled with a remover, soaking for 1 to 3 hours, taking out and washing to obtain bone raw materials, the remover includes sucrose, sorbitol, Fatty alcohol sulfate, fatty acid carboxylate, sodium alginate, carboxymethyl cellulose, solvent, silicone oil, alkali, antioxidant, water, chelating agent and protective agent;

[0052] 2) crushing, crushing the bone material to 30mm, the crushing method adopts one of the methods of mechanical crushing or liquid nitrogen low-temperature crushing;

[0053] 3) Secondary cleaning, washing the crushed aggregate and draining the water;

[0054] 4) Enzymolysis, the drained aggregate is put into the enzymolysis tank, and the enzymolysis solution and water are put into the enzymolysis tank, the pH value is 7-7.9, the enzymolysis temperature is 50-55°C, the weight of the aggregate and water The ratio is 1:1, the enzymolysis solution added is 220~270U...

Embodiment 2

[0069] 1) Screening, cleaning the bones of the livestock, putting them into a purification pool filled with a remover, soaking for 1 to 3 hours, taking out and washing to obtain bone raw materials, the remover includes sucrose, sorbitol, Fatty alcohol sulfate, fatty acid carboxylate, sodium alginate, carboxymethyl cellulose, solvent, silicone oil, alkali, antioxidant, water, chelating agent and protective agent;

[0070] 2) crushing, crushing the bone material to 50mm, the crushing method adopts one of the methods of mechanical crushing or liquid nitrogen low-temperature crushing;

[0071] 3) Secondary cleaning, washing the crushed aggregate and draining the water;

[0072] 4) Enzymolysis, the drained aggregate is put into the enzymolysis tank, and the enzymolysis solution and water are put into the enzymolysis tank, the pH value is 7-7.9, the enzymolysis temperature is 50-55°C, the weight of the aggregate and water The ratio is 1:3, the enzymolysis solution added is 220~270U...

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Abstract

The invention discloses a preparation method for producing ossein in a flavoring agent through enzymatic degradation of livestock bones. The preparation method comprises the following steps: (1) screening, (2) crushing, (3) secondary cleaning, (4) enzymolysis, (5) enzyme deactivation, (6) centrifugal deoiling, (7) concentration, (8) flavoring to obtain finished ossein, and filling and storing. According to the method, the yield of ossein is improved, the purity of ossein is ensured, the bitter taste of the product is reduced, so that the quality of ossein is improved, high-value utilization of low-value animal bones is realized, the added value is improved, and the product has the advantages of slight bright color, uniform color, lasting fragrance, unique flavor, mellow taste and fine powder. And the ossein contains proteins and various amino acids required by human bodies.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a method for preparing osteoin in seasonings produced by enzymatically degrading livestock bones. Background technique [0002] A large number of livestock bones are produced every year in my country from livestock slaughtering. Animal bones contain various nutrients needed by the human body. Most animal bones are processed into low value-added bone powder, bone paste and other products that do not fully reflect the utilization value of animal bones. Therefore, further development and utilization of animal bones has become the primary way, and the production of bone from animal bones is also Indispensable intention to expand the way of utilization. [0003] Ostein is made from the bones of edible animals. It uses technologies such as hot pressing, extraction, enzymolysis, hot pressing extraction and separation to obtain protein, fat, minerals and other nutri...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L5/20A23L29/00
CPCA23L27/10A23L29/06A23L5/27A23L5/276A23V2002/00A23V2200/02A23V2200/214A23V2250/51082A23V2250/60A23V2250/642
Inventor 刘杰
Owner 山东龙盛食品股份有限公司
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