Method for preparing chicken bone collagen powder

A technology of chicken bone collagen and protein powder, which is applied in the field of preparation of chicken bone collagen protein powder, can solve the problems of low added value, low calcium and protein content of finished products, and high loss of nutritional components, etc., and achieve fragrance and nutritional components retention, The effect of high nutrient content and high resource utilization

CN102763764AActive Publication Date: 2012-11-07河北膳工坊生物科技有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2012-11-07

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Abstract

The invention discloses a method for preparing chicken bone collagen powder, belonging to the technical field of edible protein processing. The method comprises the following steps: (1) ultrafine grinding, (2) biological enzymolysis, (3) atmospheric-pressure cooking and extracting, (4) separating and concentrating, (5) mixing, (6) Maillard reaction, (7) blending, (8) homogenizing and emulsifying,(9) sterilizing, (10) drying, and (11) granulating. The chicken bone collagen powder is prepared by making chicken bone into particles by adopting the microencapsulation technology, wherein the particles internally comprise all the nutrients of the chicken bone and are externally coated with the xanthan gum layers and the lecithin layers. The chicken bone collagen powder has long shelf life, mildtaste, strong meat flavor and high content of nutrients and is convenient to eat. The detection and test show that the chicken bone collagen powder reaches the related technical standard of the national food industry.
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Description

technical field

[0001] The invention relates to a preparation method of chicken bone collagen protein powder, belonging to the technical field of edible protein processing. Background technique

[0002] my country is the country that raises the most livestock and poultry in the world, and the processing of chicken meat every year has resulted in a large amount of chicken skeletons accumulating. 90% of the protein in bones is collagen, bone collagen and chondroitin (acid mucopolysaccharide), which can enhance the metabolism of subcutaneous cells and delay aging. Bone protein is a relatively complete soluble protein with high biological potency and nutritional value higher. At present, the processing and utilization of animal bones in my country is still relatively backward. Every year, a large amount of animal bones are wasted or processed into products with low added value, such as feed additives. As my country's poultry meat processing output increases year by year, how t...

Examples

Embodiment 1

[0050] A preparation method of chicken bone collagen protein powder, comprising the following steps:

[0051] ⑵ Micro-crushing: crush the chicken skeleton into a fine sauce with a particle size of 100-150 mesh;

[0052] ⑵Biological enzymatic hydrolysis: put the fine sauce into the reaction kettle, add protease, the amount of protease added is 1 / 1000 of the weight of fine sauce, and carry out enzymatic hydrolysis, the temperature of enzymatic hydrolysis is 50 ℃, and the time of enzymatic hydrolysis is 2 hours;

[0053] (3) Atmospheric pressure cooking and extraction: the product after enzymolysis was heated to 100°C for 2 hours under normal pressure cooking and extraction;

[0054] (4) Separation and concentration: the bone residue and sundries in the feed liquid after atmospheric cooking and extraction are separated, and then concentrated to 30% of Brix to obtain chicken bone concentrate;

[0055] (5) Blending: Take the Maillard reaction concentrate, add the Maillard reactio...

Embodiment 2

[0078] A preparation method of chicken bone collagen protein powder, comprising the following steps:

[0079] ⑴Superfine crushing: crush the chicken skeleton into a fine sauce with a particle size of 100-150 mesh;

[0080] ⑵Biological enzymatic hydrolysis: put the fine sauce into the reaction kettle, add protease, the amount of protease added is 1 / 1000 of the weight of fine sauce, and carry out enzymatic hydrolysis, the temperature of enzymatic hydrolysis is 52 ℃, and the time of enzymatic hydrolysis is 2 hours;

[0081] (3) Atmospheric pressure cooking and extraction: heat the enzymatic hydrolyzed product to 105°C and extract by atmospheric pressure cooking for 2 hours;

[0082] (4) Separation and concentration: the bone residue and sundries in the feed liquid after atmospheric cooking and extraction are separated, and then concentrated to 35% of Brix to obtain chicken bone concentrate;

[0083] (5) Blending: Weigh the Maillard reaction concentrate, add the Maillard reactio...

Embodiment 3

[0106] A preparation method of chicken bone collagen protein powder, comprising the following steps:

[0107] ⑴Superfine crushing: crush the chicken skeleton into a fine sauce with a particle size of 100-150 mesh;

[0108] ⑵Biological enzymatic hydrolysis: put the fine sauce into the reaction kettle, add protease, the amount of protease added is 1 / 1000 of the weight of fine sauce, and carry out enzymatic hydrolysis, the temperature of enzymatic hydrolysis is 48 ℃, and the time of enzymatic hydrolysis is 2 hours;

[0109] (3) Atmospheric pressure cooking and extraction: the product after enzymolysis was heated to 100°C for 2 hours under normal pressure cooking and extraction;

[0110] (4) Separation and concentration: the bone residue and sundries in the feed liquid after atmospheric cooking and extraction are separated, and then concentrated to 25% of Brix to obtain chicken bone concentrate;

[0111] (5) Blending: Weigh the Maillard reaction concentrate, add the Maillard rea...