Animal protein product composed of edible amino acid enzymes and preparation process thereof

Abstract

The present invention provides an animal protein product composed of edible amino acid enzymes and a preparation process thereof, belonging to the field of bioengineering technology; the preparation process comprises the following steps: preparing a mixed extract; preparing a fermentation base material; and preparing an animal protein product. The present invention first extracts Eclipta prostrata with an ethanol solution and extracts Xanthoceras sorbifolia leaves with distilled water to prepare Eclipta prostrata extract and Xanthoceras sorbifolia leaf extract, mixes and concentrates the two to prepare a mixed extract, and then adds the mixed extract to a fermentation substrate together with a composite bacterial agent for anaerobic fermentation. Since the two can not only provide nutritional support such as carbon source, nitrogen source and vitamins for fermentation, but also induce the activity of enzymes in the composite bacterial agent, activate signal transduction pathways, thereby promoting the metabolic activity of the composite bacterial agent, and achieving the effect of synergistically improving the fermentation efficiency.

Description

Technical Field

[0001] The invention relates to the technical field of bioengineering, and in particular to an animal protein product composed of edible amino acid enzymes and a preparation process thereof. Background Art

[0002] Enzyme is an important protein substance in organisms. Its main function is to act as a catalyst to accelerate biochemical reactions without being consumed. In biology and chemistry, enzymes are biological catalysts that can significantly reduce the activation energy required for chemical reactions, thereby accelerating the reaction rate and allowing the reaction to be completed quickly under mild conditions. In cells, enzymes are involved in almost all key biochemical processes required for life activities, such as metabolism, DNA replication, and signal transduction. There are one or more specific regions in the enzyme molecule, called active sites, where the substrate binds and catalytic reactions occur. The catalytic activity of the enzyme depends on its specific three-dimensional structure. Any factors that affect its structure (such as temperature and pH) will affect its activity. Its main functions include accelerating metabolic reactions, regulating cell processes, and improving immune defense. In short, enzymes are indispensable catalysts in organisms and are essential for maintaining life activities. They promote metabolic processes in organisms by catalyzing chemical reactions with high specificity. With the development of science and technology, people's research on enzymes has continued to deepen, and their applications in many fields such as industry, medicine, and scientific research have become more and more extensive.

[0003] Edible enzymes, also known as food enzymes or food enzymes, refer to enzymes that exist naturally in food or are produced through in vitro fermentation processes. These enzymes are essentially proteins that play the role of biological catalysts, can accelerate chemical reactions without being consumed, and participate in a variety of physiological processes in the human body. They can help break down large molecules in food, such as proteins, carbohydrates and fats, making them easier to digest and absorb. In recent years, with people's emphasis on healthy diet and the improvement of health awareness, edible enzymes have received widespread attention.

[0004] In the field of health and nutritional supplements, edible enzymes are often regarded as a supplement that aids digestion and enhances nutrient absorption. Edible enzymes are generally made by the synergistic action of probiotics such as lactic acid bacteria, yeast, acetic acid bacteria on fruits, vegetables, edible fungi, medicinal and edible plants, animals and other raw materials. The finished product contains a certain amount of polysaccharides, polyphenols, proteins, amino acids, vitamins and other bioactive ingredients. It is classified into liquid, paste and powder products according to product form; classified into pure fermentation enzymes, group fermentation enzymes and compound fermentation enzymes according to production process; classified into plant enzymes, fungal enzymes, animal enzymes and mixed enzymes according to fermentation raw materials.

[0005] Animal enzymes refer to enzyme substances derived from animals. Their main function is to catalyze biochemical reactions under mild conditions. These enzymes are usually highly specific, that is, they can only catalyze specific types of chemical reactions or act on specific substrates. They play a role in catalyzing chemical reactions in animals and participate in various metabolic processes. They are widely used in medicine, food, daily necessities and other fields. It can be extracted from a variety of animal tissues, including but not limited to mammals (such as cattle, pigs, sheep and other livestock), insects and marine organisms (such as fish, shellfish, etc.). At present, domestic and foreign experts and scholars and related companies mainly focus on plants in their research on enzymes. Studies have found that animal proteins are more easily absorbed and utilized by humans or animals and plants after fermentation. Therefore, the development of animal protein fermentation products into functional foods has broad development prospects. However, since the fermentation of animal raw materials takes a long time, spoilage bacteria and pathogenic bacteria are easily produced during the fermentation process, which leads to the deterioration of raw materials, thereby affecting the quality and safety of fermentation enzymes.

[0006] Therefore, it is necessary to propose an animal protein product composed of edible amino acid enzymes and a preparation process thereof that can improve fermentation efficiency and prevent raw materials from deteriorating, so as to improve the safety of the product. Summary of the invention

[0007] In view of the deficiencies in the prior art, the object of the present invention is to provide an animal protein product composed of edible amino acid enzymes and a preparation process thereof.

[0008] A process for preparing an animal protein product composed of edible amino acid enzymes comprises the following steps:

[0009] S1: Preparation of mixed extract

[0010] Extracting the Eclipta prostrata extract and the Xanthoceras sorbifolia leaf with ethanol solution and distilled water respectively to prepare the Eclipta prostrata extract and the Xanthoceras sorbifolia leaf extract, and then mixing and concentrating the Eclipta prostrata extract and the Xanthoceras sorbifolia leaf extract, and freeze-drying them to obtain a mixed extract;

[0011] S2: Preparation of fermentation base

[0012] The animal raw materials are separated into bone raw materials and meat raw materials, and then the bone raw materials are crushed into bone powder, mixed with water and stewed, and then ground into bone paste for standby use, and then the meat raw materials are mixed with water and stewed, and then ground and emulsified and sterilized to obtain meat paste, and the bone paste and meat paste are mixed, and then glucose and complex enzymes are added to perform enzymolysis to obtain a fermentation base material;

[0013] S3: Preparation of animal protein products

[0014] Sodium bicarbonate solution is added to the fermentation base to adjust the pH, and then the composite bacterial agent, the mixed extract and pullulan are added to carry out an anaerobic fermentation, and then bone paste and glucose are added to carry out a second anaerobic fermentation, and the animal protein product is obtained through freeze drying, grinding and sieving.

[0015] Furthermore, S1 specifically includes the following steps:

[0016] S1.1: Wash and dry the Eclipta prostrata, place it in a crusher, and fully crush it, then evenly mix it with 70% ethanol solution in a mass ratio of 1:(15-25), and heat it under reflux at 70-80°C for 1-2h, and filter it to obtain the Eclipta prostrata extract;

[0017] S1.2: Mix the Xanthoceras sorbifolia leaves and distilled water at a solid-liquid ratio of 1 g: (3-5) mL, add distilled water, stir and mix thoroughly, heat and extract at 90-100°C for 30-40 min, and filter to obtain the Xanthoceras sorbifolia leaf extract;

[0018] S1.3: Mix the above-mentioned Eclipta prostrata extract and Xanthoceras sorbifolia leaf extract in a volume ratio of 1:(2-4) and stir to mix evenly, then heat and concentrate to 1 / 8 of the original volume, and freeze-dry to obtain a mixed extract.

[0019] Furthermore, S2 specifically includes the following steps:

[0020] S2.1: Separating the animal raw materials into bones and meat to obtain bone raw materials and meat raw materials, and then placing the bone raw materials in a crusher for crushing and sieving to obtain bone powder;

[0021] S2.2: Mix the above bone powder with water at a solid-liquid ratio of 1g: (10-20)mL and stew for 1-2h. After cooling naturally to room temperature, place in a grinder and grind to obtain bone paste;

[0022] S2.3: Mix the above meat material with water at a solid-liquid ratio of 1g: (20-30)mL and stew for 40-50min, remove grease and foam, and then put it in a grinder for grinding. After emulsification and sterilization, obtain meat slurry;

[0023] S2.4: Mix the bone paste and meat paste in a mass ratio of (1-3):1, add glucose, mix well, add 10wt% acetic acid solution to adjust the pH to 3-4, then add complex enzyme, and heat at 30-35℃ for enzymatic hydrolysis for 3-5h to obtain fermentation base material.

[0024] Furthermore, S3 specifically includes the following steps:

[0025] S3.1: Add 10 wt% sodium bicarbonate solution to the fermentation base prepared in step S2.4 to adjust the pH to 5-6, then add the composite bacterial agent, the mixed extract prepared in step S1.3 and pullulan, and perform anaerobic fermentation at 30-35°C for 18-20 hours to obtain a primary fermentation product;

[0026] S3.2: Add bone paste and glucose to the primary fermentation product in a mass ratio of (4-6): (2-3): 1, and perform anaerobic fermentation at 35-40°C for 18-20 hours to obtain a secondary fermentation product;

[0027] S3.3: The secondary fermentation product is placed in a freeze dryer for freeze drying, and then ground and sieved to obtain an animal protein product.

[0028] Furthermore, the animal raw material includes one of pig, chicken and duck.

[0029] Furthermore, the complex enzyme is prepared by mixing acidic protease and lipase in a mass ratio of 1:(1-2).

[0030] Furthermore, the amount of glucose added is 5-6% of the total mass of the bone paste and the meat paste, and the amount of the complex enzyme added is 1-3% of the total mass of the bone paste and the meat paste.

[0031] Furthermore, the composite bacterial agent is composed of Lactococcus lactis, Bacillus subtilis, Lactobacillus plantarum, Staphylococcus amberensis A31 and Streptococcus thermophilus in a mass ratio of 1:(2-4):(1-3):(1-3):(1-2).

[0032] Furthermore, the mass ratio of the fermentation base, the composite bacterial agent, the mixed extract and the pullulan is (50-60):1:(4-6):(0.8-1).

[0033] Furthermore, an animal protein product composed of edible amino acid enzymes is prepared by the preparation process of an animal protein product composed of edible amino acid enzymes described in any of the above items.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] 1. The present invention extracts Eclipta prostrata with an ethanol solution and extracts Xanthoceras sorbifolia leaves with distilled water to prepare Eclipta prostrata extract and Xanthoceras sorbifolia leaf extract, mixes and concentrates the two extracts, freeze-dries them to prepare a mixed extract, and then adds the mixed extracts together with a composite bacterial agent to a fermentation substrate for anaerobic fermentation. The two extracts can not only provide nutritional support such as carbon source, nitrogen source and vitamins for fermentation, but also induce the activity of enzymes in the composite bacterial agent and activate signal transduction pathways, thereby promoting the metabolic activity of the composite bacterial agent and achieving the effect of synergistically improving the fermentation efficiency.

[0036] 2. The present invention prepares a composite bacterial agent by mixing Lactococcus lactis with Bacillus subtilis, Lactobacillus plantarum, Staphylococcus amberensis A31 and Streptococcus thermophilus, and then uses the composite bacterial agent to perform anaerobic fermentation on a fermentation substrate, thereby not only generating an animal protein product rich in small molecule peptides, but also because Lactococcus lactis will produce biological antimicrobial peptides with good antibacterial and antiviral activities during fermentation, thereby inhibiting the growth of miscellaneous bacteria such as spoilage bacteria and pathogenic bacteria during fermentation of the fermentation substrate, thereby improving the safety of the obtained animal protein product.

[0037] 3. After the present invention adds pullulan to the fermentation substrate, during the anaerobic fermentation of the fermentation substrate, since pullulan has both antibacterial effect and can serve as an effective carrier of antibacterial antioxidant substances, and the active ingredients in the Xanthoceras sorbifolia leaf extract have antibacterial and antibacterial effects, after the addition of pullulan, it can produce a synergistic effect with the Xanthoceras sorbifolia leaf extract in the mixed extract, thereby further inhibiting the growth of miscellaneous bacteria such as spoilage bacteria and pathogenic bacteria in the fermentation substrate. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] The accompanying drawings, which are incorporated herein and constitute a part of the specification, illustrate embodiments of the present disclosure and, together with the description, further serve to explain the principles of the present disclosure and to enable those skilled in the relevant art to make and use the present disclosure.

[0039] Figure 1 The present invention is a flowchart of the preparation process of an animal protein product composed of edible amino acid enzymes used in an embodiment of the present invention. DETAILED DESCRIPTION

[0040] The following is a detailed description of an animal protein product composed of edible amino acid enzymes and a preparation process thereof provided by the present invention in conjunction with specific embodiments. At the same time, it is explained here that in order to make the embodiments more detailed, the following embodiments are the best and preferred embodiments, and those skilled in the art may also adopt other alternatives to implement some known technologies.

[0041] Example 1

[0042] A process for preparing an animal protein product composed of edible amino acid enzymes comprises the following steps:

[0043] S1: Preparation of mixed extract

[0044] The Eclipta prostrata was cleaned and dried, and then placed in a crusher for full crushing, and then uniformly mixed with 70% ethanol solution at a mass ratio of 1:15, and heated and refluxed at 70°C for extraction for 1h, and filtered to obtain an Eclipta prostrata extract for standby use, and then Xanthoceras sorbifolia leaves were mixed and pulped with distilled water at a solid-liquid ratio of 1g:3mL, and then distilled water was added, and fully stirred and mixed, and heated and extracted at 90°C for 30min, and filtered to obtain a Xanthoceras sorbifolia leaf extract, and finally, the Eclipta prostrata extract and the Xanthoceras sorbifolia leaf extract were stirred and mixed uniformly at a volume ratio of 1:2, and then heated and concentrated to 1 / 8 of the original volume, and freeze-dried to obtain a mixed extract;

[0045] S2: Preparation of fermentation base

[0046] The thawed raw pig was separated from the bone and meat to obtain bone raw material and meat raw material, and then the bone raw material was placed in a crusher for crushing. After sieving, the bone powder was obtained. The bone powder was mixed with water at a solid-liquid ratio of 1g:10mL and stewed for 1h. After naturally cooling to room temperature, it was placed in a grinder for grinding to obtain bone pulp for standby use. Subsequently, the meat raw material was mixed with water at a solid-liquid ratio of 1g:20mL and stewed for 40min to remove grease and foam, and then placed in a grinder for grinding. After sterilization, meat slurry is obtained. Finally, bone slurry and meat slurry are fully mixed at a mass ratio of 1:1, and glucose is added. After mixing, 10wt% acetic acid solution is added to adjust the pH to 3, and then compound enzyme is added, and enzymolysis is performed at 30°C for 3h to obtain fermentation base material, wherein the compound enzyme is prepared by mixing acid protease and lipase at a mass ratio of 1:1, and the amount of glucose added is 5% of the total mass of bone slurry and meat slurry, and the amount of compound enzyme added is 1% of the total mass of bone slurry and meat slurry;

[0047] S3: Preparation of animal protein products

[0048] 10wt% sodium bicarbonate solution is added to the fermentation base prepared in step S2 to adjust the pH to 5, and then the composite bacterial agent, the mixed extract prepared in step S1 and pullulan are added, and anaerobically fermented at 30°C for 18 hours to obtain a primary fermentation product, wherein the composite bacterial agent is composed of Lactococcus lactis, Bacillus subtilis, Lactobacillus plantarum, Staphylococcus amberensis A31 and Streptococcus thermophilus in a mass ratio of 1:2:1:1:1, and the mass ratio of the fermentation base, the composite bacterial agent, the mixed extract and pullulan is 50:1:4:0.8, and then bone paste and glucose are added to the primary fermentation product in a mass ratio of 4:2:1, and anaerobically fermented at 35°C for 18 hours to obtain a secondary fermentation product, and finally the secondary fermentation product is placed in a freeze dryer for freeze drying, and then ground and sieved to obtain an animal protein product.

[0049] Example 2

[0050] A process for preparing an animal protein product composed of edible amino acid enzymes comprises the following steps:

[0051] S1: Preparation of mixed extract

[0052] The Eclipta prostrata was cleaned and dried, and then placed in a crusher for full crushing, and then uniformly mixed with 70% ethanol solution at a mass ratio of 1:20, and heated and refluxed at 75°C for extraction for 1.5h. After filtration, an Eclipta prostrata extract was obtained for standby use. Subsequently, Xanthoceras sorbifolia leaves were mixed and pulped with distilled water at a solid-liquid ratio of 1g:4mL, and distilled water was added, and the mixture was fully stirred and mixed, and heated and extracted at 95°C for 35min. After filtration, an Xanthoceras sorbifolia leaf extract was obtained. Finally, the Eclipta prostrata extract and the Xanthoceras sorbifolia leaf extract were stirred and mixed uniformly at a volume ratio of 1:3, and then heated and concentrated to 1 / 8 of the original volume, and freeze-dried to obtain a mixed extract.

[0053] S2: Preparation of fermentation base

[0054] The thawed raw chicken is separated from the bones and meat to obtain bone raw materials and meat raw materials, and then the bone raw materials are placed in a crusher for crushing. After sieving, the bone powder is obtained. The bone powder is mixed with water at a solid-liquid ratio of 1g:15mL and stewed for 1.5h. After naturally cooling to room temperature, it is placed in a grinder for grinding to obtain bone pulp for standby use. Subsequently, the meat raw materials are mixed with water at a solid-liquid ratio of 1g:25mL and stewed for 45min to remove grease and foam, and then placed in a grinder for grinding. After emulsification and sterilization, After the bacteria, meat slurry is obtained. Finally, the bone slurry and meat slurry are fully mixed at a mass ratio of 2:1, and then glucose is added. After mixing, a 10wt% acetic acid solution is added to adjust the pH to 3.5, and then a composite enzyme is added, and the mixture is heated at 32°C for enzymolysis for 4 hours to obtain a fermentation base material, wherein the composite enzyme is prepared by mixing acid protease and lipase at a mass ratio of 1:1.5, and the amount of glucose added is 5.5% of the total mass of the bone slurry and meat slurry, and the amount of the composite enzyme added is 2% of the total mass of the bone slurry and meat slurry;

[0055] S3: Preparation of animal protein products

[0056] 10wt% sodium bicarbonate solution is added to the fermentation base prepared in step S2 to adjust the pH to 5.5, and then the composite bacterial agent, the mixed extract prepared in step S1 and pullulan are added, and the mixture is kept warm at 32°C for 19 hours for anaerobic fermentation to obtain a primary fermentation product, wherein the composite bacterial agent is composed of Lactococcus lactis, Bacillus subtilis, Lactobacillus plantarum, Staphylococcus amberensis A31 and Streptococcus thermophilus in a mass ratio of 1:3:2:2:1.5, and the mass ratio of the fermentation base, the composite bacterial agent, the mixed extract and pullulan is 55:1:5:0.9, and then bone paste and glucose are added to the primary fermentation product in a mass ratio of 5:2.5:1, and the mixture is kept warm at 32°C for anaerobic fermentation for 19 hours to obtain a secondary fermentation product, and finally the secondary fermentation product is placed in a freeze dryer for freeze drying, and then ground and sieved to obtain an animal protein product.

[0057] Example 3

[0058] A process for preparing an animal protein product composed of edible amino acid enzymes comprises the following steps:

[0059] S1: Preparation of mixed extract

[0060] The Eclipta prostrata was cleaned and dried, and then placed in a crusher for full crushing, and then uniformly mixed with 70% ethanol solution at a mass ratio of 1:25, and heated and refluxed at 80°C for extraction for 2h, and filtered to obtain an Eclipta prostrata extract for standby use, and then the Xanthoceras sorbifolia leaves were mixed and pulped with distilled water at a solid-liquid ratio of 1g:5mL, and then distilled water was added, and the mixture was fully stirred and mixed, and heated and extracted at 100°C for 40min, and filtered to obtain a Xanthoceras sorbifolia leaf extract, and finally, the Eclipta prostrata extract and the Xanthoceras sorbifolia leaf extract were stirred and mixed uniformly at a volume ratio of 1:4, and then heated and concentrated to 1 / 8 of the original volume, and freeze-dried to obtain a mixed extract;

[0061] S2: Preparation of fermentation base

[0062] The thawed raw duck was separated from the bones and meat to obtain bone raw materials and meat raw materials, and then the bone raw materials were placed in a crusher for crushing. After sieving, the bone powder was obtained. The bone powder was mixed with water at a solid-liquid ratio of 1g:20mL and stewed for 2h. After naturally cooling to room temperature, it was placed in a grinder for grinding to obtain bone pulp for standby use. Subsequently, the meat raw materials were mixed with water at a solid-liquid ratio of 1g:30mL and stewed for 50min to remove grease and foam, and then placed in a grinder for grinding. After sterilization, meat slurry is obtained. Finally, bone slurry and meat slurry are fully mixed at a mass ratio of 3:1, and glucose is added. After mixing, 10wt% acetic acid solution is added to adjust the pH to 4, and then compound enzyme is added, and heated at 35°C for enzymolysis for 5h to obtain fermentation base material, wherein the compound enzyme is prepared by mixing acid protease and lipase at a mass ratio of 1:2, and the amount of glucose added is 6% of the total mass of bone slurry and meat slurry, and the amount of compound enzyme added is 3% of the total mass of bone slurry and meat slurry;

[0063] S3: Preparation of animal protein products

[0064] 10wt% sodium bicarbonate solution is added to the fermentation base prepared in step S2 to adjust the pH to 6, and then the composite bacterial agent, the mixed extract prepared in step S1 and pullulan are added, and anaerobic fermentation is carried out at 35°C for 20 hours to obtain a primary fermentation product, wherein the composite bacterial agent is composed of Lactococcus lactis, Bacillus subtilis, Lactobacillus plantarum, Staphylococcus amberensis A31 and Streptococcus thermophilus in a mass ratio of 1:4:3:3:2, and the mass ratio of the fermentation base, the composite bacterial agent, the mixed extract and pullulan is 60:1:6:1, and then bone paste and glucose are added to the primary fermentation product in a mass ratio of 6:3:1, and anaerobic fermentation is carried out at 40°C for 20 hours to obtain a secondary fermentation product, and finally the secondary fermentation product is placed in a freeze dryer for freeze drying, and then ground and sieved to obtain an animal protein product.

[0065] Performance testing:

[0066] 1. The percentage of small peptides (number of amino acids ≤ 10) in the total polypeptides in the animal protein products prepared in Examples 1-3 was determined and calculated respectively. The results are shown in Table 1.

[0067] Table 1: Comparison of small peptides to polypeptide content in the animal protein products obtained in Examples 1-3

[0068]

[0069] 2. The coliform group, Salmonella and Staphylococcus aureus in the animal protein products prepared in Examples 1-3 were detected respectively. The results are shown in Table 2.

[0070] Table 2: Summary of coliform bacteria, Salmonella and Staphylococcus aureus in the animal protein products prepared in Examples 1-3

[0071]

[0072] Comparative Example 1

[0073] The difference from Example 1 is that step S1 is removed, and the mixed extract in step S3 is removed, and then the animal protein product is prepared according to the steps of Example 1, and the percentage of small peptides (the number of amino acids ≤ 10) in the animal protein product to the total polypeptides is determined. The results are shown in Table 3.

[0074] Table 3: Comparison of the content of small peptides in the animal protein products obtained in Examples 1-3 and Comparative Example 1

[0075]

[0076] Comparative Example 2

[0077] The difference from Example 1 is that the Xanthoceras sorbifolia leaf extract in step S1 is replaced by an equal amount of Eclalpua chinensis extract, and after concentrating into Eclalpua chinensis extract, the mixed extract in step S3 is replaced by an equal amount of Eclalpua chinensis extract, and then the animal protein product is prepared according to the steps of Example 1, and the percentage of small peptides (the number of amino acids ≤10) in the animal protein product to the total polypeptides is determined, and the results are shown in Table 4.

[0078] Table 4: Comparison of the content of small peptides in the animal protein products obtained in Examples 1-3 and Comparative Example 2

[0079]

[0080] Comparative Example 3

[0081] The difference from Example 1 is that the Eclipta prostrata extract in step S1 is replaced by an equal amount of Xanthoceras sorbifolia leaf extract, and after concentrating into Xanthoceras sorbifolia leaf extract, the mixed extract in step S3 is replaced by an equal amount of Xanthoceras sorbifolia leaf extract, and then the animal protein product is prepared according to the steps of Example 1, and the percentage of small peptides (the number of amino acids ≤10) in the animal protein product to the total polypeptides is determined, and the results are shown in Table 5.

[0082] Table 5: Comparison of small peptides to polypeptide content in the animal protein products obtained in Examples 1-3 and Comparative Example 3

[0083]

[0084] As can be seen from Table 3, when no mixed extract is added in Comparative Example 1, the proportion of small peptides in the prepared animal protein product is only 39.3%, while the proportions of small peptides in the animal protein products prepared in Example 1, Example 2, and Example 3 are 53.6%, 53.2%, and 52.9%, respectively, which are all greater than Comparative Example 1;

[0085] Moreover, it can be seen from Tables 4 and 5 that when a single Eclipta prostrata extract and a single Xanthoceras sorbifolia leaf extract were added to prepare animal protein products in Comparative Examples 2 and 3, respectively, the proportions of small peptides in the prepared animal protein products were 47.5% and 49.8%, respectively, while the proportions of small peptides in the animal protein products prepared in Example 1, Example 2, and Example 3 were 53.6%, 53.2%, and 52.9%, respectively. It can be seen that the percentages of small peptides in the animal protein products prepared by adding a single Eclipta prostrata extract and adding a single Xanthoceras sorbifolia leaf extract are both less than 53.6%, 53.2%, and 52.9%, respectively. In Example 1, Example 2, and Example 3, it is explained that the Eclipta prostrata extract and the Xanthoceras sorbifolia leaf extract are prepared by first extracting Eclipta prostrata with an ethanol solution and extracting Xanthoceras sorbifolia leaves with distilled water, and the two are mixed and concentrated to form a mixed extract, which is then added to a fermentation substrate together with a composite bacterial agent for anaerobic fermentation. Since the two can not only provide nutritional support such as carbon source, nitrogen source and vitamins for fermentation, but also induce the activity of enzymes in the composite bacterial agent and activate signal transduction pathways, thereby promoting the metabolic activity of the composite bacterial agent, achieving the effect of synergistically improving the fermentation efficiency.

[0086] Comparative Example 4

[0087] The method is basically the same as Example 1, except that the Lactococcus lactis in the composite bacterial agent is removed, and then the animal protein product is prepared according to the steps of Example 1, and the coliform group, Salmonella and Staphylococcus aureus in the prepared animal protein product are determined. The results are shown in Table 6.

[0088] Table 6: Comparison of coliform bacteria, salmonella and Staphylococcus aureus in the animal protein products obtained in Examples 1-3 and Comparative Example 4

[0089]

[0090] As can be seen from Table 6, when anaerobic fermentation was carried out without adding Lactococcus lactis in Comparative Example 4, the coliform group detected in the obtained animal protein product was greater than 1 MPN / g, while the coliform group detected in Example 1 was less than 1 MPN / g. It can be seen that by first mixing Lactococcus lactis with Bacillus subtilis, Lactobacillus plantarum, Staphylococcus amberensis A31 and Streptococcus thermophilus to prepare a composite bacterial agent, and then using the composite bacterial agent to carry out anaerobic fermentation of the fermentation substrate, not only an animal protein product rich in small molecule peptides can be generated, but also, since Lactococcus lactis will produce biological antimicrobial peptides with good antibacterial and antiviral activities during fermentation, the growth of miscellaneous bacteria such as spoilage bacteria and pathogenic bacteria can be inhibited when the fermentation substrate is fermented, thereby improving the safety of the obtained animal protein product.

[0091] Comparative Example 5

[0092] The method is basically the same as Example 1, except that the pullulan in step S3 is replaced by an equal amount of Xanthoceras sorbifolia leaf extract obtained by concentrating and freeze-drying the Xanthoceras sorbifolia leaf extract, and then the animal protein product is prepared according to the steps of Example 1, and the coliform group, Salmonella and Staphylococcus aureus in the prepared animal protein product are determined. The results are shown in Table 7.

[0093] Table 7: Comparison of coliform bacteria, salmonella and Staphylococcus aureus in the animal protein products obtained in Examples 1-3 and Comparative Example 5

[0094]

[0095] Comparative Example 6

[0096] The method is basically the same as Example 1, except that the Xanthoceras sorbifolia extract in the mixed extract in step S3 is replaced with an equal amount of pullulan, and then the animal protein product is prepared according to the steps of Example 1, and the coliform group, Salmonella and Staphylococcus aureus in the prepared animal protein product are determined. The results are shown in Table 8.

[0097] Table 8: Comparison of coliform bacteria, salmonella and Staphylococcus aureus in the animal protein products obtained in Examples 1-3 and Comparative Example 6

[0098]

[0099] It can be seen from Tables 7 and 8 that when single pullulan and single Xanthoceras sorbifolia leaf extract were added respectively in Comparative Examples 4 and 5 for anaerobic fermentation to prepare animal protein products, the coliform group detected in the prepared animal protein products was greater than 1 MPN / g, while the coliform group detected in the animal protein product prepared in Example 1 in which pullulan and Xanthoceras sorbifolia leaf extract were added simultaneously for anaerobic fermentation was less than 1 MPN / g. It can be seen that after adding pullulan to the fermentation substrate, during the anaerobic fermentation of the fermentation substrate, since pullulan has both antibacterial effects and can serve as an effective carrier of antibacterial antioxidant substances, and the active ingredients in the Xanthoceras sorbifolia leaf extract have antibacterial and antibacterial effects, after the addition of pullulan, it can produce a synergistic effect with the Xanthoceras sorbifolia leaf extract, thereby further inhibiting the growth of miscellaneous bacteria such as putrefactive bacteria and pathogenic bacteria in the fermentation substrate.

[0100] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A process for preparing an animal protein product composed of edible amino acid enzymes, characterized in that: The steps include: S1: Preparation of mixed extract S1.1: Wash and dry the Eclipta prostrata, place it in a crusher, and fully crush it, then evenly mix it with 70% ethanol solution in a mass ratio of 1:(15-25), and heat it under reflux at 70-80°C for 1-2h, and filter it to obtain the Eclipta prostrata extract; S1.2: Mix the Xanthoceras sorbifolia leaves and distilled water at a solid-liquid ratio of 1 g: (3-5) mL, add distilled water, stir and mix thoroughly, heat and extract at 90-100°C for 30-40 min, and filter to obtain the Xanthoceras sorbifolia leaf extract; S1.3: Mix the above-mentioned Eclipta prostrata extract and Xanthoceras sorbifolia leaf extract in a volume ratio of 1:(2-4) and stir to mix evenly, then heat and concentrate to 1 / 8 of the original volume, and freeze-dry to obtain a mixed extract; S2: Preparation of fermentation base The animal raw materials are separated into bone raw materials and meat raw materials, and then the bone raw materials are crushed into bone powder, mixed with water and stewed, and then ground into bone paste for standby use, and then the meat raw materials are mixed with water and stewed, and then ground and emulsified and sterilized to obtain meat paste, and the bone paste and meat paste are mixed, and then glucose and complex enzymes are added to perform enzymolysis to obtain a fermentation base material; S3: Preparation of animal protein products S3.1: Add 10 wt% sodium bicarbonate solution to the fermentation base prepared in step S2 to adjust the pH to 5-6, then add the composite bacterial agent, the mixed extract prepared in step S1.3 and pullulan, and perform anaerobic fermentation at 30-35° C. for 18-20 hours to obtain a primary fermentation product; S3.2: Add bone paste and glucose to the primary fermentation product in a mass ratio of (4-6): (2-3): 1, and perform anaerobic fermentation at 35-40°C for 18-20 hours to obtain a secondary fermentation product; S3.3: placing the secondary fermentation product in a freeze dryer for freeze drying, and then grinding and sieving to obtain an animal protein product; The compound enzyme is prepared by mixing acidic protease and lipase in a mass ratio of 1:(1-2); The composite bacterial agent is composed of Lactococcus lactis, Bacillus subtilis, Lactobacillus plantarum, Staphylococcus amberensis A31 and Streptococcus thermophilus in a mass ratio of 1: (2-4): (1-3): (1-3): (1-2).

2. The process for preparing an animal protein product composed of edible amino acid enzymes according to claim 1, characterized in that: S2 specifically includes the following steps: S2.1: Separating the animal raw materials into bones and meat to obtain bone raw materials and meat raw materials, and then placing the bone raw materials in a crusher for crushing and sieving to obtain bone powder; S2.2: Mix the above bone powder with water at a solid-liquid ratio of 1g: (10-20)mL and stew for 1-2h. After cooling naturally to room temperature, place in a grinder and grind to obtain bone paste; S2.3: Mix the above meat material with water at a solid-liquid ratio of 1g: (20-30)mL and stew for 40-50min, remove grease and foam, and then put it in a grinder for grinding. After emulsification and sterilization, obtain meat slurry; S2.4: Mix the bone paste and meat paste in a mass ratio of (1-3):1, add glucose, mix well, add 10wt% acetic acid solution to adjust the pH to 3-4, then add complex enzyme, and heat at 30-35℃ for enzymatic hydrolysis for 3-5h to obtain fermentation base material.

3. The process for preparing an animal protein product composed of edible amino acid enzymes according to claim 2, characterized in that: The animal raw material includes one of pig, chicken and duck.

4. The process for preparing an animal protein product composed of edible amino acid enzymes according to claim 2, characterized in that: The amount of glucose added is 5-6% of the total mass of the bone paste and the meat paste, and the amount of the complex enzyme added is 1-3% of the total mass of the bone paste and the meat paste.

5. The process for preparing an animal protein product composed of edible amino acid enzymes according to claim 1, characterized in that: The mass ratio of fermentation base, composite bacterial agent, mixed extract and pullulan is (50-60):1:(4-6):(0.8-1).

6. An animal protein product composed of edible amino acid enzymes, characterized in that: The animal protein product is prepared by the preparation process of an animal protein product composed of edible amino acid enzymes as described in any one of claims 1 to 5.

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