Novel process for producing calcium enriched animal hydrolyzed protein using complex enzyme hydrolyzing chicken bone mud

An animal protein hydrolysis and compound enzymatic hydrolysis technology, applied in animal protein processing, protein food processing, protein food ingredients, etc., can solve the problems of insufficient enzymatic hydrolysis reaction, low comprehensive utilization rate of raw materials, and high cost of reaction substrates. Speed ​​up hydrolysis, good flavor, beneficial to human health

Inactive Publication Date: 2006-07-19
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. The cost of the reaction substrate used is relatively high, and most of them are meat, so the price of the product is high and cannot be popularized
[0006] 2. The enzymatic hydrolysis reaction is not thorough enough, so that the comprehensive utilization rate of raw materials is low
[0007] 3. Enzymolysis products have defects such as bitterness and fishy smell, and most of them use physical methods such as adsorption and embedding or add spices to cover up the lack of flavor of enzymolysis products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] 1. Raw material pretreatment: take 1Kg of chicken bones, de-flesh, clean, and pulverize (80 days). Add water until the substrate concentration is 5% (weight ratio), and heat at 90° C. for 25 minutes.

[0049] 2. Hydrolysis: Control the reaction temperature to 60°C, adjust the pH to 9.5, add Alcalase hydrolyzing protease, the amount of enzyme added is 1.0% by weight of raw materials, and react for 2 hours.

[0050] 3. Enzyme inactivation: keep at 85°C for 20 minutes.

[0051] 4. Filtration: centrifuge at 4000 rpm for 15 minutes.

[0052] 5. Concentration: take the centrifuged supernatant and concentrate to 20% to obtain a brown, translucent concentrate.

[0053] 6. Spray drying: Use maltodextrin as the carrier, dry with a spray dryer, the control conditions are: nozzle pressure 2kg, air inlet temperature 290°C, pot temperature 90°C, flow rate about 1.2L / h, to make light yellow powder finished product.

Embodiment 2

[0055] 1. Raw material pretreatment: take 1Kg of chicken bones, de-flesh, wash, and pulverize (100 mesh). Add water until the substrate concentration is 8% (weight ratio), and heat at 80° C. for 30 minutes.

[0056] 2. Hydrolysis: control the reaction temperature to 65°C, adjust the pH to 8.0, add Alcalase hydrolyzing protease, the amount of enzyme added is 0.75% by weight of raw materials, and react for 1.5 hours.

[0057] 3. Enzyme inactivation: keep at 90°C for 10 minutes.

[0058] 4. Filtration: centrifuge at 4800 rpm for 8 minutes.

[0059] 5. Concentration: take the centrifuged supernatant and concentrate to 25% to obtain a brown, translucent concentrate.

[0060] 6. Spray drying: use maltodextrin as the carrier, dry with a spray dryer, the control conditions are: nozzle pressure 2.5kg, air inlet temperature 280°C, pot temperature 85°C, flow rate about 1.1L / h, and make light yellow Powdered finished product.

Embodiment 3

[0062] 1. Raw material pretreatment: take 1Kg of chicken bones, de-flesh, clean, and pulverize (90 mesh). Add water until the substrate concentration is 6% (weight ratio), and heat at 100° C. for 20 minutes.

[0063] 2. Hydrolysis: control the reaction temperature to 62°C, adjust the pH to 9.0, add Alcalase hydrolyzing protease, the amount of enzyme added is 1.5% by weight of raw materials, and react for 1 hour.

[0064] 3. Enzyme inactivation: keep at 87°C for 15 minutes.

[0065] 4. Filtration: centrifuge at 4500 rpm for 10 minutes.

[0066] 5. Concentration: take the centrifuged supernatant and concentrate to 15% to obtain a brown, translucent concentrate.

[0067] 6. Spray drying: use maltodextrin as the carrier, dry with a spray dryer, the control conditions are: nozzle pressure 3kg, air inlet temperature 300°C, pot temperature 80°C, flow rate about 1L / h, and make light yellow powder finished product.

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PUM

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Abstract

The invention relates to a new process for preparing animal protolysate containing high calcium with complex enzyme hydrolysized chicken bone mud, which is characterized in that it comprises the following steps: disintegrating chicken bone ultramicroly to make bone mud, formulating bone mud suspending solution, heating under 80-100 Deg .C for 20-30 minutes, cooling to temperature proper for enzyme reaction, regulating pH value, adding complex enzyme for reacting for a certain time, then heating to 85-90 Deg. C and keeping for 10-20 minutes for sterilization, and getting product which is concentration of sepia, semitransparent or stramineous powder. The invention resolves problems of odour of raw material and bitter caused by enzymolysis, the product most of which is short peptide and free amino acid can be adsorbed easily by human body which increase comprehensive utilization ratio of product, and the product possess certain action for inhibiting angiotonin zymose.

Description

technical field [0001] The invention relates to a new process for producing high-calcium-rich animal hydrolyzed protein (HAP) by hydrolyzing chicken bone paste with compound enzymes. Background technique [0002] my country is a big country in poultry meat production. Taking chicken as an example, in 2004, my country's chicken production was as high as 9.88 million tons, accounting for 14.58% of the world's chicken production, and the production of chicken bones accounting for 25% of the total weight of chickens is also considerable. But the traditional concept thinks that the nutritional value of bone is not as good as that of meat, which seriously hinders the development and utilization of chicken bone. In fact, chicken bones are rich in protein and trace elements needed by the human body, as well as various nutrients such as phospholipids, chondroitin and vitamins, and the content of calcium, phosphorus, iron and other minerals is far greater than that of meat. Therefor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23J3/34
Inventor 倪莉丁小燕张雯饶平凡
Owner FUZHOU UNIV
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