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Method for preparing venison enzymolysis oral liquid

A production method and technology of oral liquid, applied in the field of enzymatic hydrolysis of venison and the production of oral liquid, can solve problems such as loss of feeding value

Inactive Publication Date: 2007-05-16
SHANDONG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are more than 600,000 deer in stock, but when the deer grows to about 13 years old, the price of the velvet produced is lower than the cost of artificial breeding and processing, that is, it loses its breeding value, and it is generally killed. The venison after slaughter is used by people. Recognized as a delicacy rich in nutrition and rich in health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. first smash the boiled venison into pulp, 200kg of pulp contains 25kg of dry matter, then add deionized water to obtain a meat pulp with a dry matter weight of 0.1%; b. Adjust the pH of the solution to 2.2, then add pepsin with a dry matter weight of 0.5%, stir at a speed of 2000 rpm and control the temperature at 45°C for 30 minutes, inactivate the enzyme at 90°C for 10 minutes, and spin dry in a centrifuge , to obtain pepsin enzymatic hydrolyzate; c. add deionized water to the remaining filter residue of the b process to obtain a meat filter residue slurry containing 10% dry matter weight; d. adjust the pH of the meat filter residue slurry of the c process with NaOH solution= 6. Add trypsin with a dry matter weight of 1%, stir at a rotating speed of 2000 rpm and control the temperature at 40°C, perform enzymolysis for 15 minutes, and spin dry in a centrifuge to obtain a trypsin enzymatic solution; e. Combine pepsin hydrolyzate and trypsin hydrolyzate, adjust pH=8 w...

Embodiment 2

[0021] a. first smash the boiled venison into pulp, 200kg of pulp contains 26kg of dry matter, then add deionized water to obtain meat pulp containing 10% dry matter weight; b. Adjust the pH of the solution to 1.8, then add pepsin with a dry matter weight of 1%, stir at a speed of 2000 rpm and control the temperature at 30°C for 50 minutes, inactivate the enzyme at 90°C for 10 minutes, and spin dry in a centrifuge , to obtain pepsin enzymatic hydrolyzate; c. add deionized water to the remaining filter residue of the b process to obtain a meat filter residue slurry containing 10% dry matter weight; d. adjust the pH of the meat filter residue slurry of the c process with NaOH solution= 8. Then add trypsin with a dry weight of 0.5%, stir at a speed of 2000 rpm and control the temperature at 40°C, enzymolyze for 15 minutes, and spin dry in a centrifuge to obtain a trypsin enzymatic solution; e. The pepsin hydrolyzate was adjusted to pH = 6 with NaOH solution and then combined with...

Embodiment 3

[0023] a. first smash the boiled venison into pulp, 200kg of pulp contains 25.5kg of dry matter, then add deionized water to obtain meat pulp containing 5% dry matter weight; b. use the meat pulp of a process Adjust the pH of the HCI solution to 2, then add pepsin with a dry matter weight of 0.8%, stir at a speed of 2000 rpm and control the temperature at 40°C for 40 minutes, inactivate the enzyme at 90°C for 10 minutes, and centrifuge. dry to obtain pepsin hydrolyzate; c. add deionized water to the remaining filter residue in b process to obtain meat filter residue slurry containing 5% dry matter weight; d. adjust the pH of the meat filter residue slurry in c process with NaOH solution =7, then add trypsin whose dry matter weight is 0.7%, stir at a rotating speed of 2000 rpm and control the temperature at 40°C, perform enzymolysis for 40 minutes, and filter with a plate and frame filter to obtain trypsin enzymatic solution; e . Combine the pepsin hydrolyzate and the trypsin h...

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PUM

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Abstract

The invention relates to a method for producing venison enzyme oral liquid, which comprises that a, breaking the boiled venison into slurry, adding water to obtain the meat slurry whose dry component is 0.1-10%; b, adjusting its pH value to 1.8-2.2, adding stomach protein enzyme at 0.5-1%; mixing and enzymolysis for 30-50mins at 30-45Deg. C; decentering, filtering, to obtain the stomach protein enzyme solution; c, adding water to obtain the meat filtered slurry at 0.5-10%; d, adjusting the pH to 6-8, adding pancreatin at 0.5-1%; mixing and enzymolysis for 10-15mins at 40-50Deg. C; eccentrically filtering, to obtain the pancreatin solution; e, combining said two solutions and adjusting the pH to 6-8, adding 15-20times water, adding sugar, deposit and absorber, mixing for 1-2hours, cooling and depositing, filtering and packing.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a method for making venison enzymatic hydrolysis and its oral liquid. technical background: [0002] my country is a big producer of sika deer and red deer. At present, there are more than 600,000 deer in stock, but when the deer grows to about 13 years old, the price of the velvet antler produced is lower than the cost of artificial breeding and processing, that is, it loses its breeding value, and it is generally killed. The venison after slaughter is used by people. Recognized as nutritious and rich in health care. "According to the Modern Compendium of Materia Medica" records, venison nourishes the five internal organs, regulates the blood vessels, and treats fatigue and thinness, and postpartum no milk. "Bie Lu" treats the living with secluded mouth, and "Compendium" treats postpartum wind-deficiency evil addiction. "Yi Lin Zhuan Yao": "Replenishing the spleen and stomach, nourishing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/313A23L1/30A23L2/38A23L2/84A23L2/80A23L2/72A23L2/52A23L2/60A61K35/34A23L33/10
Inventor 刘代成陶银华
Owner SHANDONG NORMAL UNIV
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