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Lamb ferment rennet ultrasonic extraction method

An extraction method and rennet enzyme technology, applied in the field of protease, can solve the problems of spoilage of abomasum raw materials, high degree of microbial contamination, and impact on product quality, and achieve low microbial contamination of products, high extraction efficiency, and shortened extraction time. Effect

Inactive Publication Date: 2006-04-26
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Traditional rennet enzyme usually uses calf abomasum as raw material, and it takes 2-3 days to complete the extraction process in 5-10% saline solution. Due to the long extraction time, the extraction efficiency is low, especially when the extraction temperature is relatively high. In the high environment, the degree of microbial pollution is relatively large, and even the raw materials of the abomasum will be spoiled, affecting the quality of the product

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  • Lamb ferment rennet ultrasonic extraction method

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Effect test

Embodiment 1

[0027] The processing steps of the lamb rennet enzyme ultrasonic extraction method of the present embodiment are as follows:

[0028] 1. Pretreatment of lamb abomasum

[0029] After the lamb is slaughtered, take out the abomasum immediately, rinse it with running water for 1 to 2 minutes to remove the contents, then peel off the fat and connective tissue outside the abomasum, and freeze it at -24C for later use.

[0030] 2. Chopped lamb abomasum

[0031] Use a meat grinder to cut the lamb abomasum into 0.001-0.01cm 3 lamb abomasum pieces.

[0032] 3. Ultrasonic extraction

[0033] Add NaCl to the phosphate buffer with a pH value of 4, so that the concentration of NaCl in the phosphate buffer containing NaCl is 8%, prepare the NaCl leaching buffer, and put the NaCl leaching buffer into the ultrasonic extractor Then add chopped lamb abomasum pieces to the extraction buffer, so that the weight ratio of lamb abomasum pieces to buffer solution is 1:15, and the ultrasonic freque...

Embodiment 2

[0041] In the ultrasonic extraction process step of this embodiment, NaCl is added to the phosphate buffer solution with a pH value of 2.0, so that the concentration of NaCl in the phosphate buffer solution containing NaCl is 2%, and the NaCl extraction buffer solution is prepared. The NaCl leaching buffer was put into the container of the ultrasonic extractor, and then the chopped lamb abomasum was added to the leaching buffer, so that the weight ratio of the lamb abomasum and the buffer solution was 1:10. The frequency is 20KHz, the ultrasonic intensity is 20W / cm 2 , extract for 20 minutes, and keep the temperature of the extract at 20-25°C. Other process steps in this embodiment are the same as in Embodiment 1.

Embodiment 3

[0043] In the ultrasonic extraction process step of this embodiment, NaCl is added to the phosphate buffer solution with a pH value of 5.0, so that the concentration of NaCl in the phosphate buffer solution containing NaCl is 10%, and the NaCl extraction buffer solution is prepared. The NaCl leaching buffer was put into the container of the ultrasonic extractor, and then the chopped lamb abomasum was added to the leaching buffer, so that the weight ratio of the lamb abomasum to the buffer solution was 1:25. The frequency is 20KHz, the ultrasonic intensity is 45W / cm 2 , extract for 50 minutes, and keep the temperature of the extract at 20-25°C. Other process steps in this embodiment are the same as in Embodiment 1.

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Abstract

An ultrasonic extraction method of lamb rennet, the process steps of which are: pretreatment of lamb abomasum, chopping of lamb abomasum, ultrasonic extraction, centrifugal separation, activation and preparation of lamb rennet. In the present invention, the lamb stomach within 3 weeks of birth is used as the raw material, and the cavitation effect produced by ultrasonic waves in the solution is used to destroy the cell structure of the lamb stomach, and accelerate the penetration rate of the extract in the solution and the dissolution rate of the enzyme in the cells. Extraction time is greatly reduced. Ultrasonic extraction for 30 to 40 minutes can achieve the enzyme activity yield of 2 to 3 days of extraction by traditional methods, and the degree of microbial contamination of the product is low. The method has the characteristics of simple operation, high extraction efficiency and good product quality, and can be popularized and used in food industry production.

Description

technical field [0001] The invention belongs to the technical field of enzymes, and in particular relates to proteases obtained from animal tissues. Background technique [0002] The application of rennet in cheese production can be traced back to before the 19th century. At first, when people used sheep stomach to hold fresh milk, they found that the milk would coagulate after a period of time. It is known that sheep stomach has a coagulation effect. Since then, people soaked the sheep stomach in the whey, and used the soaked whey to produce cheese, which started the early application of rennet. By the 1920s, the extraction technology of rennet had been greatly developed. In the 1930s, it had entered the stage of commercial production. In addition to the production of liquid rennet, it could also produce some powders and tablets, which further expanded the application range of rennet. . After the 1950s, dozens of rennet extraction methods have been developed. Researchers ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/64C12N13/00C07K1/14C07K1/36
Inventor 张富新陈锦屏李林强
Owner SHAANXI NORMAL UNIV