Spotted deer bone glue polypeptide series dairy product and production process thereof
A technology of peptide dairy products and sika deer, which is applied in dairy products, milk preparations, food preparation, etc., to achieve good nutrition and health care functions, promote absorption, and prolong the effect of residence time
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Embodiment 1
[0018] Sika Deer Bone Glue Polypeptide Microcapsules
[0019] According to the ratio of sika deer bone glue polypeptide and β-cyclodextrin 1:1~5, the bone glue polypeptide is microencapsulated by complex coacervation microcapsule granulation technology, and the wall material of the microcapsule is β-cyclodextrin. Fine, microcapsule wall thickness 0.2-10μm, microcapsule particle size range 5-200μm.
[0020] The cyclodextrin used for embedding can also be γ-cyclodextrin, and can also contain hydroxypropyl-β-cyclodextrin, hydroxyethyl-β-cyclodextrin or methyl-β-cyclodextrin.
Embodiment 2
[0022] Sika Deer Bone Glue Polypeptide Fresh Milk
[0023] Take 998-999.5Kg of fresh milk, after passing the acceptance check, go through coarse filtration, clean the milk and cool to 1-4°C. Then perform homogenization (temperature 60-70°C, first-stage homogenization pressure 16-26MPa, second-stage pressure 2-5MPa) and sterilization (73±2°C, 15s). After the milk was cooled down, 0.5-2 kg of the sika deer bone glue polypeptide microcapsules embedded in Example 1 (different additions can be selected according to the different concentrations of the contained DNA and RNA) 60 After Co treatment, add it to the temporary storage tank, mix it and fill it into the warehouse. The finished product contains 0.125-0.5g / 250g / bag of sika deer bone glue polypeptide.
[0024] Example 2
[0025] Sika Deer Bone Glue Polypeptide Yogurt
[0026] Take 898-899.5Kg of fresh milk, after passing the acceptance check, go through coarse filtration, milk cleaning, and then cool to 1-4°C for storage. ...
Embodiment 3
[0028] Sika Deer Bone Glue Polypeptide Ice Cream
[0029] According to the formula design requirements of 100Kg, take 7.32Kg of cream, 15Kg of cream, and 13.87Kg of condensed skim milk, put them into a circular interlayer tank with agitator and heat them to 60-80°C, then add 5.15Kg of skim milk powder and 9.7Kg of sucrose, 0.50Kg of emulsifying thickener, 48.26-48.41Kg of water, 0.05-0.2Kg of sika deer bone glue polypeptide embedded in microcapsules, hydration and stirring for 20-40 minutes. Then homogenize (homogeneous pressure level 16-26MPa, level 2 pressure 2-5MPa) and sterilize (80-83°C, 30s). Then cool to 0-4°C and keep for 4-24 hours. It is then sent to a freezer for freezing. When good sensory properties and expansion rate (80-100%) are obtained, it is packaged and refrigerated at -3--10°C. The finished product contains 0.05-0.2 g / 100 g of the sika deer bone glue polypeptide.
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