A kind of bone peptide powder and preparation method thereof

Abstract

This invention discloses a bone peptide powder and its preparation method. The bone peptide powder is composed of the following raw materials and their mass fractions: 37-45 wt.% pork bone peptide powder, 25-31 wt.% fish bone peptide powder, 15-20 wt.% fish scale peptide powder, 9-13 wt.% oat flour, and 2-4 wt.% yeast powder. The bone peptide powder is prepared by mixing pork bone peptide powder, fish bone peptide powder, fish scale peptide powder, and oat flour, adding edible water and stirring to form a slurry, then adding yeast powder and fermenting, followed by concentration and spray drying. This invention achieves complementary tastes, synergistic functions, and easy absorption by the human body, promoting fracture healing and repairing joint damage. Its preparation method is simple and environmentally friendly. The prepared bone peptide powder has a high content of oligomeric collagen peptides, uniform particle size, good dispersibility, and good instant solubility.

Description

Technical Field

[0001] The invention relates to bone peptide powder and a preparation method thereof, belonging to the technical field of bioengineering. Background Art

[0002] Osteopeptide is an active peptide extracted from bones. It is safe and green. It regulates bone metabolism, stimulates osteoblast proliferation, promotes new bone formation, regulates calcium and phosphorus metabolism, increases bone calcium deposition, and prevents osteoporosis. It is mainly used clinically to promote fracture healing and repair joint injuries. Some existing osteopeptides are bone marrow peptides extracted from pig bones, but the calcium content is low, so calcium substances must be added to achieve the effect of calcium supplementation. Because small molecule peptides have a transport function, they can transport calcium ions consumed by the human body to the place of osteoporosis. However, the inorganic calcium substances added to the existing osteopeptide products are not easily absorbed by the human body, resulting in poor functional effects.

[0003] Fish bones and fish scales are by-products of the fish processing industry. First, they are discarded, resulting in a waste of resources and affecting the environment. Second, they are used to make fertilizers and feed, but with low added value. Fish bones are rich in calcium, which is similar to the composition of calcium in human bones. The calcium-phosphorus ratio in bones is approximately 2:1, which is the best ratio for human body to absorb calcium and phosphorus. Fish bones also contain all the amino acids that make up human protein, and the content of collagen is also very high. Fish phosphorus, similar to bone structure, is rich in protein, fat, multiple vitamins, iron, zinc, calcium, magnesium and a variety of trace elements and colloids necessary for the human body. Fish bones and fish phosphorus are high-quality resources for the development of bone peptides, which are conducive to the dual nutritional functions of collagen peptides and calcium for the human body. Summary of the invention

[0004] In view of the problems existing in the above-mentioned prior art, the present invention provides a bone peptide powder, which can achieve complementary taste, cooperate with each other in function, is easily absorbed by the human body, promotes fracture healing, and repairs joint injuries. The preparation method is simple and green. The prepared bone peptide powder has a high content of oligocollagen peptides, uniform particle size and good dispersibility, and good instant dissolution effect.

[0005] In order to achieve the above object, the present invention adopts the following technical scheme: a bone peptide powder, composed of the following raw materials and their mass fractions: 37-45wt.% of pig bone peptide powder, 25-31wt.% of fish bone peptide powder, 15-20wt.% of fish scale peptide powder, 9-13wt.% of oatmeal powder, and 2-4wt.% of yeast powder;

[0006] The bone peptide powder is obtained by mixing pig bone peptide powder, fish bone peptide powder, fish scale peptide powder and oatmeal powder, adding edible water and stirring into slurry, adding yeast powder and mixing for fermentation, and then concentrating and spraying to dry.

[0007] The present invention also provides a method for preparing bone peptide powder, comprising the following steps:

[0008] S1, mixing the above-mentioned pig bone peptide powder, fish bone peptide powder, fish scale peptide powder and oatmeal powder to obtain a mixture;

[0009] S2, adding edible water to the mixture, stirring into slurry, and then subjecting to microwave treatment to obtain a mixed slurry;

[0010] S3, adding yeast powder to the mixed slurry and mixing evenly, heating to 30-35°C for pre-fermentation for 1-2 hours, and then raising the temperature to 40-45°C for fermentation for 2-3 hours to obtain a fermentation liquid;

[0011] S4, then the fermentation liquid is concentrated by vacuum rotary evaporation to a solid content of 40-45% to obtain a concentrated solution;

[0012] S5. The concentrated liquid is then subjected to high pressure homogenization treatment, and then spray dried to obtain bone peptide powder.

[0013] The microwave treatment conditions of step S1 are as follows: microwave power is 600-700 W, and microwave time is 2-5 min.

[0014] The reduced pressure rotary evaporation concentration conditions in step S4 are as follows: the concentration pressure is -0.09 to -0.08 MPa, and the concentration temperature is 40 to 45°C.

[0015] The high-pressure homogenization treatment conditions of step S5 are: homogenization pressure is 10-15 MPa, and homogenization time is 5-10 min.

[0016] The spray drying treatment conditions of step S5 are: the inlet air temperature is 175~195°C, and the outlet air temperature is 70~80°C.

[0017] Preferably, the preparation process of pig bone peptide powder is as follows:

[0018] S.A1. Wash, crush and clean fresh pig bones. Put the washed pig bones into edible water and boil over medium heat to remove blood foam.

[0019] S.A2, then add the sponge gourd, boil under high pressure for 4-5h, cool to 30-35℃, remove the sponge gourd and pig bones, and then treat with high pressure pulse;

[0020] S.A3, then add hydrochloric acid to adjust the pH to 6-6.5, add pepsin for enzymolysis, enzymolysis for 2-3h, filter and collect enzymolysis solution A;

[0021] After S.A4, the enzymatic hydrolyzate A is concentrated by vacuum rotary evaporation, cooled, dried and crushed to obtain pig bone peptide powder.

[0022] Preferably, the preparation process of fish bone peptide powder is as follows:

[0023] S.B1. Wash the fresh fish bones, put them into edible water and boil them over medium heat to remove the blood foam;

[0024] S.B2, add the sponge gourd pulp, boil under high pressure for 2-3 hours, cool to 30-35℃, remove the sponge gourd pulp, beat, and then treat with high pressure pulse;

[0025] S.B3, then add hydrochloric acid to adjust the pH to 6-6.5, add pepsin for enzymolysis, enzymolysis for 1.5-2h, filter, and collect enzymolysis solution B;

[0026] After S.B4, the enzymatic hydrolyzate B is concentrated by vacuum rotary evaporation, cooled, dried and crushed to obtain fish bone peptide powder.

[0027] Preferably, the preparation process of fish scale peptide powder is as follows:

[0028] S.C1. Wash the fresh fish scales, put the washed fish bones into edible water and boil them over medium heat to remove the blood foam, cool them down to 30-35℃, and then perform steam explosion treatment;

[0029] S.C2, add the sponge gourd pulp, boil under high pressure for 2-3 hours, cool to 30-35℃, remove the sponge gourd pulp, beat, and then treat with high pressure pulse;

[0030] S.C3, then add hydrochloric acid to adjust the pH to 6-6.5, add pepsin for enzymolysis, enzymolysis for 1.5-2h, filter, and collect enzymolysis solution C;

[0031] S.C4, and then the enzymatic hydrolyzate C is concentrated by vacuum rotary evaporation, cooled, dried and crushed to obtain fish scale peptide powder.

[0032] Preferably, the preparation process of oat flour is as follows:

[0033] S.D1. Add edible water to oat meal, beat the oat meal to a solid content of 40-45%, and homogenize under high pressure at 20 MPa for 3-5 min to obtain a slurry;

[0034] S.D2, post-heat the slurry to 90-100℃ for gelatinization for 15-20min, keep warm for 10min, then cool to 50-55℃, add amylase for enzymolysis for 50-55min, and obtain enzymolysis concentrated slurry;

[0035] S.D3, and then cool, dry and crush the enzymatic hydrolyzed slurry to obtain oatmeal powder.

[0036] The amount of pepsin added in step S.A2 is 0.8-1.2% of the weight of the pig bones.

[0037] The high voltage pulse treatment conditions of step S.A2 are as follows: the electric field strength is 35-40 KV / cm, the pulse frequency is 45-50 Hz, and the pulse time is 3-5 s.

[0038] Step S.A4, step S.B4 and step S.C4 are concentrated to a solid content of 65-70%.

[0039] The amount of pepsin added in step S.B3 is 0.5-0.8% of the weight of the fish bones; the amount of pepsin added in step S.C3 is 0.5-0.8% of the weight of the fish scales.

[0040] The high voltage pulse treatment conditions of step S.B2 and step S.C2 are: electric field strength of 10-12 KV / cm, pulse frequency of 15-18 Hz, and pulse time of 3-5 s.

[0041] The steam explosion treatment conditions of step S.C1 are as follows: the steam explosion treatment pressure is 0.2-0.3 MPa, and the steam explosion treatment time is 60-90 s.

[0042] The amount of amylase added in step S.D2 is 0.2-0.4% by weight of oat meal.

[0043] Beneficial effects of the present invention:

[0044] 1. The present invention uses pig bone peptide powder, fish bone peptide powder, fish scale peptide powder and oatmeal powder as raw materials, and mixes and ferments them according to a ratio to obtain bone peptide powder. Not only does it complement each other in taste, but the collagen peptides in the bone peptide powder are oligopeptides with a molecular weight of less than 1000Da, of which the molecular weight of collagen peptides is less than 500Da, accounting for more than 85% of the total amount. The functions of the collagen peptides cooperate with each other, are easily absorbed by the human body, and promote fracture healing and repair joint injuries.

[0045] 2. The bone peptide powder of the present invention is obtained by adding organic calcium and phosphorus to fish bone peptide powder and fish scale peptide powder. The pig bone peptide powder, fish bone peptide powder and fish scale peptide powder are combined with each other, which is helpful for fracture healing and repairing joint injuries. At the same time, the selected oatmeal powder contains a high magnesium element, and vitamin D is produced during the yeast powder fermentation process. The magnesium element and vitamin D act synergistically to promote the body's absorption of calcium, which is more conducive to exerting the dual nutritional functional characteristics of collagen polypeptide and calcium to the human body, improving immunity and enhancing resistance.

[0046] 3. The preparation method of the bone peptide powder of the present invention is simple, green, efficient, low in production cost, and short in processing cycle; the prepared bone peptide powder has a high content of oligocollagen peptides, uniform particle size, good dispersibility, and good instant dissolution effect.

[0047] 4. In the preparation process of the pig bone peptide powder, fish bone peptide powder and fish scale peptide powder of the present invention, loofah pulp is steamed and combined with high-pressure pulse treatment to effectively remove fat, fishy smell and bitterness and improve the taste; high-pressure pulse treatment cooperates with enzyme hydrolysis to help reduce the molecular weight of collagen peptides in pig bone peptide powder, fish bone peptide powder and fish scale peptide powder, and also shortens the enzymatic hydrolysis time and improves efficiency. DETAILED DESCRIPTION

[0048] In order to explain the present invention more clearly and completely, the present invention is described below with specific embodiments, but the present invention is not limited thereto.

[0049] Example 1

[0050] Preparation of pig bone peptide powder: fresh pig bones are washed, crushed, and washed again, and the washed pig bones are put into edible water and boiled over medium heat to remove blood foam, and then 12% of the weight of the pig bones are added with loofah pulp, and then boiled at high pressure for 4 hours, and then cooled to 30-35°C, and the loofah pulp and pig bones are removed, and then high-voltage pulse treatment is performed for 4 seconds at an electric field strength of 37KV / cm and a pulse frequency of 48Hz, and then hydrochloric acid is added to adjust the pH to 6-6.5, and 1% of the weight of the pig bones. Pepsin is added for enzymolysis for 2.5 hours, filtered, and the enzymolysis solution A is collected, and then the enzymolysis solution A is concentrated by vacuum rotary evaporation to a solid content of 65%, and the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain pig bone peptide powder.

[0051] The appropriate amount of loofah pulp added is 8-12% of the weight of pig bones; the appropriate boiling time is 4-5 hours; the appropriate conditions for high-voltage pulse treatment are: electric field strength 35-40KV / cm, pulse frequency 45-50Hz, and treatment time 3-5s; the appropriate amount of pepsin added is 0.8-1.2% of the weight of pig bones; the appropriate enzymatic hydrolysis time is 2-3 hours; and the appropriate concentration to solid content is 65-70%.

[0052] Comparative Example 1

[0053] Preparation of pig bone peptide powder: fresh pig bones are washed, crushed, and washed again, the washed pig bones are put into edible water and boiled over medium heat to remove blood foam, and then boiled at high pressure for 4 hours, cooled to 30-35°C, fat and pig bones are removed, and then high-voltage pulse treatment is performed for 4 seconds at an electric field strength of 37KV / cm and a pulse frequency of 48Hz, followed by adding hydrochloric acid to adjust the pH to 6-6.5, adding 1% pepsin of the weight of the pig bones for enzymatic hydrolysis for 2.5 hours, filtering, collecting the enzymatic hydrolyzate A, and then vacuum rotary evaporation and concentrating the enzymatic hydrolyzate A to a solid content of 65%, the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain pig bone peptide powder.

[0054] Comparative Example 2

[0055] Preparation of pig bone peptide powder: fresh pig bones are washed, crushed, and washed again, and the washed pig bones are put into edible water and boiled over medium heat to remove blood foam, and then 12% of the weight of the pig bones are added with loofah pulp, and then boiled at high pressure for 4 hours, cooled to 30-35°C, the loofah pulp and pig bones are removed, and then hydrochloric acid is added to adjust the pH to 6-6.5, and 1% of the weight of the pig bones The pepsin is added for enzymolysis for 2.5 hours, filtered, and the enzymolysis solution A is collected, and then the enzymolysis solution A is concentrated by vacuum rotary evaporation to a solid content of 65%, and the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain pig bone peptide powder.

[0056] The pig bone peptide powder prepared in Example 1, Comparative Example 1 and Comparative Example 2 was tested for sensory performance and collagen peptide molecular weight. The test results are shown in Table 1.

[0057] Table 1

[0058]

[0059] Example 2

[0060] The preparation process of fish bone peptide powder is as follows: fresh fish bones are washed, and the washed fish bones are put into edible water and boiled over medium heat to remove blood foam, and then 4% of the weight of the fish bones are added with loofah pulp, and then high-pressure boiling is carried out for 2.5 hours, and the temperature is reduced to 30-35°C, and the loofah pulp is removed, and the pulp is then subjected to high-voltage pulse treatment for 5 seconds at an electric field strength of 11KV / cm and a pulse frequency of 16Hz, and then hydrochloric acid is added to adjust the pH to 6-6.5, and 0.6% of the weight of the fish bones. Pepsin is added for enzymolysis for 1.5 hours, filtered, and the enzymolysis solution B is collected, and then the enzymolysis solution B is concentrated by vacuum rotary evaporation to a solid content of 68%, and the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain fish bone peptide powder.

[0061] The appropriate amount of loofah pulp added is 3-5% of the weight of fish bones; the appropriate boiling time is 2-3 hours; the appropriate conditions for high-voltage pulse treatment are: electric field strength 10-12KV / cm, pulse frequency 15-18Hz, and treatment time 3-5s; the appropriate amount of pepsin added is 0.5-0.8% of the weight of fish bones; the appropriate enzymatic hydrolysis time is 1.5-2 hours; and the appropriate concentration to solid content is 65-70%.

[0062] Comparative Example 3

[0063] The preparation process of fish bone peptide powder is as follows: fresh fish bones are cleaned, the cleaned fish bones are put into edible water and boiled over medium heat to remove blood foam, and then high-pressure boiling is performed for 2.5 hours, the temperature is reduced to 30-35°C, pulping is performed to remove fat, and then high-voltage pulse treatment is performed for 5 seconds at an electric field strength of 11KV / cm and a pulse frequency of 16Hz, and then hydrochloric acid is added to adjust the pH to 6-6.5, and pepsin is added at 0.6% of the weight of the fish bones for enzymatic hydrolysis for 1.5 hours, filtered, and the enzymatic hydrolyzate B is collected, and then the enzymatic hydrolyzate B is concentrated by vacuum rotary evaporation to a solid content of 68%, and the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain fish bone peptide powder.

[0064] Comparative Example 4

[0065] The preparation process of fish bone peptide powder is as follows: fresh fish bones are washed, and the washed fish bones are put into edible water and boiled over medium heat to remove blood foam, and then 4% of the weight of the fish bones are added with loofah pulp, and then high pressure boiling is carried out for 2.5 hours, and the temperature is reduced to 30-35°C, and the loofah pulp is removed, and pulping is carried out, and then hydrochloric acid is added to adjust the pH to 6-6.5, and 0.6% of the weight of the fish bones. Pepsin is added for enzymolysis for 1.5 hours, filtered, and the enzymolysis solution B is collected, and then the enzymolysis solution B is concentrated by vacuum rotary evaporation to a solid content of 68%, and the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain fish bone peptide powder.

[0066] The fish bone peptide powder prepared in Example 2, Comparative Example 3 and Comparative Example 4 was tested for sensory performance and collagen peptide molecular weight. The test results are shown in Table 2.

[0067] Table 2

[0068]

[0069] Example 3

[0070] The preparation process of fish scale peptide powder is as follows: fresh fish scales are washed, and the washed fish bones are put into edible water and boiled over medium heat to remove blood foam, cool to 30-35°C, and then subjected to steam explosion treatment at a pressure of 0.25MPa for 70s; then 3% of the weight of the fish scales of loofah pulp is added, and then high-pressure boiling is performed for 3h, and the temperature is reduced to 30-35°C, the loofah pulp is removed, and the pulp is beaten, and then high-pressure pulse treatment is performed for 3s at an electric field strength of 12KV / cm and a pulse frequency of 18Hz, and then hydrochloric acid is added to adjust the pH to 6-6.5, and 0.5% of the weight of the fish scales of protease is added for enzymolysis for 2h, filtered, and the enzymolysis solution C is collected, and then the enzymolysis solution C is concentrated by vacuum rotary evaporation to a solid content of 70%, and the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain fish scale peptide powder.

[0071] The suitable conditions for steam explosion treatment are pressure of 0.2~0.3MPa and treatment time of 60~90s; the suitable amount of loofah pulp added is 3~5% of the weight of fish scales; the suitable boiling time is 2~3h; the suitable conditions for high-voltage pulse treatment are electric field strength of 10~12KV / cm, pulse frequency of 15~18Hz, and treatment time of 3~5s; the suitable amount of pepsin added is 0.5~0.8% of the weight of fish scales; the suitable enzymatic hydrolysis time is 1.5~2h; and the suitable concentration to solid content is 65~70%.

[0072] Comparative Example 5

[0073] The preparation process of fish scale peptide powder is as follows: fresh fish scales are washed, the washed fish bones are put into edible water and boiled over medium heat to remove blood foam, the temperature is reduced to 30-35°C, and then steam explosion treatment is performed at a pressure of 0.25MPa for 70s; high pressure boiling is then performed for 3h, the temperature is reduced to 30-35°C, fat is removed, pulping is performed, and then high pressure pulse treatment is performed for 3s at an electric field strength of 12KV / cm and a pulse frequency of 18Hz, and then hydrochloric acid is added to adjust the pH to 6-6.5, and 0.5% of the protease weight of the fish scale is added for enzymatic hydrolysis for 2h, filtered, and the enzymatic hydrolyzate C is collected, and then the enzymatic hydrolyzate C is concentrated by vacuum rotary evaporation to a solid content of 70%, and the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain fish scale peptide powder.

[0074] Comparative Example 6

[0075] The preparation process of fish scale peptide powder is as follows: fresh fish scales are washed, and the washed fish bones are put into edible water and boiled over medium heat to remove blood foam, cool to 30-35°C, and then steam exploded at a pressure of 0.25MPa for 70s; then 3% of the weight of the fish scales of loofah pulp is added, and then high-pressure boiling is performed for 3h, and the temperature is reduced to 30-35°C, and the loofah pulp is removed, and pulping is performed, and then hydrochloric acid is added to adjust the pH to 6-6.5, and 0.5% of the weight of the fish scales of protease is added for enzymolysis for 2h, filtered, and the enzymolysis solution C is collected, and then the enzymolysis solution C is concentrated by vacuum rotary evaporation to a solid content of 70%, and the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain fish scale peptide powder.

[0076] Comparative Example 7

[0077] The preparation process of fish scale peptide powder is as follows: fresh fish scales are washed, and the washed fish bones are put into edible water and boiled over medium heat to remove blood foam and cool to 30-35°C; then 3% of the weight of the fish scales of loofah pulp is added, and then high-pressure boiling is performed for 3 hours, and the temperature is reduced to 30-35°C, and the loofah pulp is removed, and the pulp is then subjected to high-voltage pulse treatment for 3 seconds at an electric field strength of 12KV / cm and a pulse frequency of 18Hz, and then hydrochloric acid is added to adjust the pH to 6-6.5, and 1.3% of the weight of the fish scales of protease is added for enzymolysis for 2 hours, filtered, and the enzymolysis solution C is collected, and then the enzymolysis solution C is concentrated by vacuum rotary evaporation to a solid content of 70%, and the concentration temperature is 50-55°C, and then cooled, dried, and crushed to obtain fish scale peptide powder.

[0078] The fish scale peptide powder prepared in Example 3 and Comparative Examples 5 to 7 were subjected to sensory performance tests and collagen peptide molecular weight tests. The test results are shown in Table 3.

[0079] Table 3

[0080]

[0081] It is found from Tables 1, 2 and 3 above that the preparation of the pig bone peptide powder, the preparation of the fish bone peptide powder and the preparation of the fish scale peptide powder of the present invention adopts the method of steaming with loofah pulp and combining with high-pressure pulse treatment, which effectively removes the mutton smell and fishy smell, has no bitter taste after tasting, and has improved taste; at the same time, after the high-pressure pulse treatment, it is helpful for enzymatic hydrolysis, which can reduce the molecular weight of the collagen peptides in the pig bone peptide powder, the fish bone peptide powder and the fish scale peptide powder, shorten the enzymatic hydrolysis time and improve the efficiency; among them, the preparation of the fish scale peptide powder adopts steam explosion treatment, which can moderately denature the protein in the fish scale, significantly improve the enzymatic hydrolysis efficiency and reduce the amount of enzyme preparation used.

[0082] Example 4

[0083] The preparation process of oat flour is as follows: select oat meal passing through a 50-mesh sieve, add edible water to the oat meal, beat the oat meal to a solid content of 43%, and high-pressure homogenize at 20 MPa for 3 minutes to obtain a slurry, then heat to 95°C for gelatinization for 20 minutes, and keep warm for 10 minutes, then cool to 50-55°C, add 0.3% of amylase by weight of the oat meal for enzymolysis for 50 minutes to obtain an enzymolysis concentrated slurry, and then cool the enzymolysis concentrated slurry to dry and crush it to obtain oat flour.

[0084] The solid content after beating should be 40~45%; the high-pressure homogenization time should be 3~5min; the gelatinization temperature should be 90~100℃ and the time should be 15~20min; the amount of amylase added should be 0.2~0.4% of the weight of oatmeal meal; and the enzymolysis time should be 50~55min.

[0085] Therefore, the pig bone peptide powder prepared in the above Example 1, the fish bone peptide powder prepared in Example 2, the fish scale peptide powder prepared in Example 3, and the oatmeal powder prepared in Example 4 were selected for the following Examples 5 to 8.

[0086] Example 5

[0087] A bone peptide powder is composed of the following raw materials and their mass fractions: 45wt.% of pig bone peptide powder, 25wt.% of fish bone peptide powder, 15wt.% of fish scale peptide powder, 13wt.% of oatmeal powder, and 2wt.% of yeast powder;

[0088] The specific preparation steps are as follows:

[0089] (1) Mixing the above-mentioned pig bone peptide powder, fish bone peptide powder, fish scale peptide powder and oatmeal powder to obtain a mixture;

[0090] (2) Adding edible water to the mixture, stirring to form a slurry, and then subjecting the mixture to a microwave treatment at a power of 650 W for 3 min to obtain a mixed slurry;

[0091] (3) Add yeast powder to the mixed slurry and mix evenly, heat to 30-35°C for pre-fermentation for 1.5 hours, and then increase the temperature to 40-45°C for fermentation for 2.5 hours to obtain fermentation liquid;

[0092] (4) The fermentation liquid is then concentrated by vacuum rotary evaporation at a pressure of -0.09 to -0.08 MPa and a temperature of 40 to 45°C to a solid content of 40% to obtain a concentrated liquid;

[0093] (5) The concentrated liquid was then subjected to high-pressure homogenization at a pressure of 10 MPa for 10 min, and after homogenization, it was spray-dried at an inlet air temperature of 175°C and an outlet air temperature of 70°C to obtain bone peptide powder.

[0094] Example 6

[0095] A bone peptide powder is composed of the following raw materials and their mass fractions: pig bone peptide powder 37wt.%, fish bone peptide powder 31wt.%, fish scale peptide powder 18wt.%, oatmeal powder 11wt.%, yeast powder 3wt.;

[0096] The specific preparation steps are as follows:

[0097] (1) Mixing the above-mentioned pig bone peptide powder, fish bone peptide powder, fish scale peptide powder and oatmeal powder to obtain a mixture;

[0098] (2) adding edible water to the mixture, stirring to form a slurry, and then subjecting the mixture to a microwave treatment at a power of 600 W for 5 min to obtain a mixed slurry;

[0099] (3) Add yeast powder to the mixed slurry and mix evenly, heat to 30-35°C for pre-fermentation for 1 hour, and then increase the temperature to 40-45°C for fermentation for 2 hours to obtain fermentation liquid;

[0100] (4) The fermentation liquid is then concentrated by vacuum rotary evaporation at a pressure of -0.09 to -0.08 MPa and a temperature of 40 to 45°C to a solid content of 45% to obtain a concentrated liquid;

[0101] (5) The concentrated liquid was then subjected to high-pressure homogenization at a pressure of 12 MPa for 8 minutes, and after homogenization, it was spray-dried at an inlet air temperature of 185°C and an outlet air temperature of 75°C to obtain bone peptide powder.

[0102] Example 7

[0103] A bone peptide powder is composed of the following raw materials and their mass fractions: pig bone peptide powder 43wt.%, fish bone peptide powder 28wt.%, fish scale peptide powder 16wt.%, oatmeal powder 9wt.%, yeast powder 4wt.;

[0104] The specific preparation steps are as follows:

[0105] (1) Mixing the above-mentioned pig bone peptide powder, fish bone peptide powder, fish scale peptide powder and oatmeal powder to obtain a mixture;

[0106] (2) adding edible water to the mixture, stirring to form a slurry, and then subjecting the mixture to a microwave treatment at a power of 700 W for 2 min to obtain a mixed slurry;

[0107] (3) Add yeast powder to the mixed slurry and mix evenly, heat to 30-35°C for pre-fermentation for 2 hours, and then increase the temperature to 40-45°C for fermentation for 3 hours to obtain fermentation liquid;

[0108] (4) The fermentation liquid is then concentrated by vacuum rotary evaporation at a pressure of -0.09 to -0.08 MPa and a temperature of 40 to 45°C to a solid content of 47.3% to obtain a concentrated liquid;

[0109] (5) The concentrated liquid was then subjected to high-pressure homogenization at a pressure of 15 MPa for 5 min, and after homogenization, it was spray-dried at an inlet air temperature of 195°C and an outlet air temperature of 80°C to obtain bone peptide powder.

[0110] Example 8

[0111] A bone peptide powder is composed of the following raw materials and their mass fractions: pig bone peptide powder 41wt.%, fish bone peptide powder 26wt.%, fish scale peptide powder 20wt.%, oatmeal powder 10wt.%, yeast powder 3wt.;

[0112] The specific preparation steps are as follows:

[0113] (1) Mixing the above-mentioned pig bone peptide powder, fish bone peptide powder, fish scale peptide powder and oatmeal powder to obtain a mixture;

[0114] (2) Adding edible water to the mixture, stirring to form a slurry, and then subjecting the mixture to a microwave treatment at a power of 650 W for 3 min to obtain a mixed slurry;

[0115] (3) Add yeast powder to the mixed slurry and mix evenly, heat to 30-35°C for pre-fermentation for 2 hours, and then increase the temperature to 40-45°C for fermentation for 2 hours to obtain fermentation liquid;

[0116] (4) The fermentation liquid is then concentrated by vacuum rotary evaporation at a pressure of -0.09 to -0.08 MPa and a temperature of 40 to 45°C to a solid content of 48.5% to obtain a concentrated liquid;

[0117] (5) The concentrated liquid was then subjected to high-pressure homogenization at a pressure of 12.5 MPa for 8 minutes, and after homogenization, it was spray-dried at an inlet air temperature of 180°C and an outlet air temperature of 75°C to obtain bone peptide powder.

[0118] Comparative Example 8

[0119] A bone peptide powder is composed of the following raw materials and their mass fractions are exactly the same as those in Example 5; its specific preparation steps are partially the same as those in Example 5, except that: in step (2), after stirring into a slurry, microwave treatment is not performed.

[0120] Comparative Example 9

[0121] A bone peptide powder is composed of the following raw materials and their mass fractions are exactly the same as those in Example 5; its specific preparation steps are partially the same as those in Example 5, except that: in step (3), there is no pre-fermentation, and it is directly heated to 40-45° C. and fermented for 4 hours.

[0122] Comparative Example 10

[0123] A bone peptide powder is composed of the following raw materials and their mass fractions are exactly the same as those in Example 5; its specific preparation steps are partially the same as those in Example 5, except that: there is no high-pressure homogenization treatment in step (5).

[0124] The bone peptide powder prepared in Examples 5 to 8 and Comparative Examples 8 to 10 was tested for taste performance, collagen peptide molecular weight, bone peptide powder particle size and instant solubility. The test results are shown in Table 4.

[0125] Table 4

[0126]

[0127] It can be seen from Table 4 that the bone peptide powder of the present invention is prepared according to the formula and ratio of the above-mentioned Examples 5 to 8, which not only achieves complementarity in taste, is convenient to eat, has a mellow taste, and its functions cooperate with each other, but also the collagen peptides of the bone peptide powder are oligopeptides with a molecular weight of less than 1000Da, of which the molecular weight of the collagen peptides is less than 500Da, accounting for more than 85% of the total amount, and the particle size of the bone peptide powder is uniform, has good instant solubility, is easy to be absorbed by the human body, and more effectively exerts the dual nutritional functional characteristics of collagen polypeptides and calcium to the human body, promotes fracture healing, repairs joint injuries, improves immunity, and enhances resistance.

[0128] Finally, it should be noted that the above embodiments are only used to illustrate rather than limit the technical solutions of the present invention. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that the present invention can still be modified or replaced by equivalents. Any modification or partial replacement that does not depart from the spirit and scope of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A bone peptide powder, characterized in that: Made from the following raw materials and their mass fractions: pig bone peptide powder 37~45wt.%, fish bone peptide powder 25~31wt.%, fish scale peptide powder 15~20wt.%, oatmeal powder 9~13wt.%, yeast powder 2~4wt.; The preparation of the osteopeptide powder comprises the following steps: S1, mixing the above-mentioned pig bone peptide powder, fish bone peptide powder, fish scale peptide powder and oatmeal powder to obtain a mixture; S2, adding edible water to the mixture, stirring into slurry, and then subjecting to microwave treatment to obtain a mixed slurry; S3, adding yeast powder to the mixed slurry and mixing evenly, heating to 30-35°C for pre-fermentation for 1-2 hours, and then raising the temperature to 40-45°C for fermentation for 2-3 hours to obtain a fermentation liquid; S4, then the fermentation liquid is concentrated by vacuum rotary evaporation to a solid content of 40-45% to obtain a concentrated solution; S5, the concentrated solution is subjected to high pressure homogenization treatment, and then spray-dried to obtain bone peptide powder; The preparation process of pig bone peptide powder is as follows: fresh pig bones are washed, crushed, and washed again, and the washed pig bones are put into edible water and boiled at medium heat to remove blood foam; then loofah pulp is added, and then high-pressure boiling is performed for 4-5 hours, and the temperature is reduced to 30-35°C, and the loofah pulp and pig bones are removed, and then high-pressure pulse treatment is performed; then hydrochloric acid is added to adjust the pH to 6-6.5, and pepsin is added for enzymolysis, and the enzymolysis is performed for 2-3 hours, filtered, and the enzymolysis liquid A is collected; then the enzymolysis liquid A is concentrated by vacuum rotary evaporation to a solid content of 65-70%, and then cooled, dried, and crushed to obtain pig bone peptide powder; wherein, the amount of loofah pulp added is 8-12% of the weight of the pig bones; the amount of pepsin added is 0.8-1.2% of the weight of the pig bones; the high-voltage pulse treatment conditions are: electric field strength 35-40KV / cm, pulse frequency 45-50Hz, pulse time 3-5s; The preparation process of fish bone peptide powder is as follows: fresh fish bones are washed, and the washed fish bones are put into edible water and boiled at medium heat to remove blood foam; then loofah pulp is added, and high pressure boiling is carried out for 2-3 hours, and the temperature is reduced to 30-35°C, and the loofah pulp is removed, and pulping is carried out, and then high pressure pulse treatment is carried out; then hydrochloric acid is added to adjust the pH to 6-6.5, and pepsin is added for enzymolysis, and the enzymolysis is carried out for 1.5-2 hours, and the enzymolysis liquid B is filtered and collected; then the enzymolysis liquid B is concentrated by vacuum rotary evaporation to a solid content of 65-70%, and then cooled, dried, and crushed to obtain fish bone peptide powder; wherein, the amount of loofah pulp added is 3-5% of the weight of the fish bone; the amount of pepsin added is 0.5-0.8% of the weight of the fish bone; the high-voltage pulse treatment conditions are: electric field strength 10-12KV / cm, pulse frequency 15-18Hz, pulse time 3-5s; The preparation process of fish scale peptide powder is as follows: fresh fish scales are washed, and the washed fish scales are put into edible water and boiled at medium heat to remove blood foam, cool to 30-35°C, and then subjected to steam explosion treatment; then, loofah pulp is added, and then high-pressure boiling is performed for 2-3 hours, and the temperature is reduced to 30-35°C, and the loofah pulp is removed, and pulping is performed, and then high-pressure pulse treatment is performed; then, hydrochloric acid is added to adjust the pH to 6-6.5, and pepsin is added for enzymolysis, and the enzymolysis is performed for 1.5-2 hours, and then filtered to collect the enzymolysis solution C; and then the enzymolysis solution C is separated into The reduced pressure rotary evaporation is carried out to concentrate the solid content to 65-70%, and then cooled, dried and crushed to obtain fish scale peptide powder; wherein, the amount of loofah pulp added is 3-5% of the weight of the fish scale; the amount of pepsin added is 0.5-0.8% of the weight of the fish scale; the steam explosion treatment conditions are: pressure 0.2-0.3MPa, time 60-90s; high-voltage pulse treatment conditions are: electric field strength 10-12KV / cm, pulse frequency 15-18Hz, pulse time 3-5s.

2. A bone peptide powder according to claim 1, characterized in that, The preparation process of oat flour is as follows: add edible water to oat meal, beat to a solid content of 40-45%, and high-pressure homogenize at 20 MPa for 3-5 minutes to obtain a slurry; then heat the slurry to 90-100°C for gelatinization for 15-20 minutes, and keep it warm for 10 minutes, then cool it to 50-55°C, add amylase for enzymolysis for 50-55 minutes, and obtain an enzymolysis concentrated slurry; then cool the enzymolysis concentrated slurry to dry and crush it to obtain oat flour, wherein the amount of amylase added is 0.2-0.4% of the weight of the oat meal.

3. A bone peptide powder according to claim 1, characterized in that, The microwave treatment conditions of step S2 are as follows: microwave power is 600-700 W, and microwave time is 2-5 min.

4. A bone peptide powder according to claim 1, characterized in that: The reduced pressure rotary evaporation concentration conditions in step S4 are as follows: the concentration pressure is -0.09 to -0.08 MPa, and the concentration temperature is 40 to 45°C.

5. The bone peptide powder according to claim 1, characterized in that: The high-pressure homogenization treatment conditions of step S5 are: homogenization pressure is 10-15 MPa, and homogenization time is 5-10 min.

6. The bone peptide powder according to claim 1, characterized in that: The spray drying treatment conditions of step S5 are: the inlet air temperature is 175~195°C, and the outlet air temperature is 70~80°C.

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