Preparation method and application of pig brain protein powder

Abstract

The invention discloses a preparation method of pig brain protein powder, and belongs to the field of biological medicine. The method comprises the steps of pretreatment, homogenization, degreasing, drying, packaging and the like, and by optimizing the proportion of pig brain homogenate to edible alcohol and the number of degreasing times, the total nitrogen content and the yield of protein powder are remarkably increased, the dosage of an organic solvent is reduced, the production time is shortened, the energy consumption and the production cost are reduced, and the production safety is improved. The invention provides a method for preparing high-quality brain protein powder. The prepared brain protein powder can be applied to the fields of foods, medicines and daily chemicals.

Description

Technical Field

[0001] The invention relates to the field of biomedicine, and in particular to a method for preparing pig brain protein powder and application thereof. The prepared protein powder can be applied to the fields of food, medicine and daily chemical products. Background Art

[0002] As a kind of food rich in protein, pig brain has been widely used in food, health care products and medicine due to its nutritional value and functional activity. However, there are some shortcomings in the preparation method of pig brain protein powder in the prior art, such as the low total nitrogen content of protein powder and the low total nitrogen yield of protein powder. For example, in the preparation method of pig brain protein powder proposed by a denatured protein powder and a brain protein hydrolysate prepared by using this protein powder (CN 102718857A), researchers added 0.1-1g lysozyme per kg of brain tissue, obtained a primary mixture after homogenization, and then used acetone to defat the primary mixture to obtain a denatured protein powder with a total nitrogen content of more than 120mg / g. In addition, in the method for preparing pig brain protein powder proposed in a brain polypeptide and composition thereof that can nourish brain nerves and promote brain health (CN 111869786A), researchers took 100 kg of cell rupture liquid, added 400 kg of extraction solvent isopropanol, heated to ≥82°C and extracted for 2 hours; then added 300 kg of extraction solvent ethanol, heated to ≥78°C and extracted for 2 hours to obtain 9 kg of protein powder. In addition, the preparation process of pig brain protein powder still has the problems of large amount of organic solvent, long time consumption and poor safety. For example, the preparation method of pig brain protein powder proposed in the preparation method of pig brain protein antioxidant peptide (CN 106520877 A) can extract protein to a certain extent, but it is boiled before defatting, and the preparation method requires multiple centrifugation operations, and the process generates high energy consumption and long time consumption. Brain protein hydrolysate, preparation method thereof and composition containing brain protein hydrolysate (CN 114208938 A) After the enzymatic hydrolysate is centrifuged, a supernatant is obtained, and the supernatant is concentrated under reduced pressure to obtain a paste concentrate, and acetone is added in an amount 3-5 times the weight of the concentrate. However, the boiling point of acetone is 56.53°C, and the boiling point of 95% edible alcohol is 78.32°C. Compared with 95% edible alcohol, acetone is less safe.

[0003] In view of the problems existing in the above-mentioned prior art, the present invention proposes a method for preparing pig brain protein powder and its application. The method reduces the amount of organic solvent and degreasing time by optimizing the mass ratio of pig brain homogenate and 95% edible alcohol and the number of degreasing times, thereby improving the total nitrogen content of the protein powder (≥140.0 mg / g, wherein the optimal degreasing process can reach 149.11 mg / g), the total nitrogen yield of the protein powder (the optimal degreasing process can reach 56.26%) and the safety. Before degreasing, boiling and multiple centrifugation are not performed, thereby reducing energy consumption and simplifying the production process. The method for preparing pig brain protein powder of the present invention specifically comprises the following steps: (1) pre-treating the pig brain, including removing impurities such as fascia and blood; (2) homogenizing the pre-treated pig brain (15000-20000r / min, 60-120s) to obtain a pig brain homogenate; (3) mixing the pig brain homogenate with 95% edible alcohol in a certain proportion (1:1-1:3), and defatting at a certain temperature (78-90°C); (4) removing impurities, vacuum drying and vacuum packaging by multiple defatting (2h / time, 1-4 times), finally obtaining a pig brain protein powder product with a total nitrogen content of more than 140mg / g and a total nitrogen yield of more than 50% of the protein powder, and the production process is highly safe, low in energy consumption and short in time. The pig brain protein powder prepared by the present invention is suitable for multiple application fields such as food, medicine and daily chemical products. Summary of the invention

[0004] The present invention aims to provide a method for preparing pig brain protein powder and its application. The method significantly improves the total nitrogen content and recovery rate of protein powder by optimizing the ratio of pig brain homogenate to edible alcohol and the number of degreasing times, reduces the amount of organic solvent used, shortens the production time, reduces energy consumption and production costs, and improves production safety. The specific method comprises the following steps:

[0005] (1) pre-processing the pig brain, including removing impurities such as fascia and blood;

[0006] (2) homogenizing the pretreated pig brain (15000-20000 r / min, 60-120 s) to obtain a pig brain homogenate;

[0007] (3) mixing the pig brain homogenate with 95% edible alcohol in a ratio of 1:1-1:3, and defatting at a certain temperature (78-90° C.), and removing impurities by multiple defatting (2 h / time, 1-4 times);

[0008] (4) Filtration;

[0009] (5) Drying;

[0010] (6) Packaging.

[0011] Technical effect: The pig brain protein powder prepared by the method of the present invention has the following advantages:

[0012] The total nitrogen content is high, with total nitrogen ≥140.0 mg / g, and the optimal condition is 149.11 mg / g.

[0013] The total nitrogen recovery rate was high, and the optimal condition was 56.26%.

[0014] The production cost is low, and the energy consumption and time are significantly reduced.

[0015] The production process is safe, using 95% edible alcohol as the degreasing solvent. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The present invention is a process flow chart of the pig brain protein powder.

[0017] Figure 2 The invention discloses a pig brain protein powder prepared by the invention.

[0018] Figure 3 It is the relationship curve between the logarithm of relative molecular mass and retention time of each standard substance of the present invention.

[0019] Figure 4 It is the liquid chromatogram of the pig brain protein powder of the present invention.

[0020] Figure 5 The figure is a scanning electron microscope image of the pig brain protein powder of the present invention. DETAILED DESCRIPTION

[0021] Detection Methods

[0022] 1. Determination of total nitrogen content

[0023] According to the first method Kjeldahl nitrogen determination method of "GB 5009.5-2016 National Food Safety Standard Determination of Protein in Food", the total nitrogen content in protein powder was determined using an automatic Kjeldahl nitrogen analyzer.

[0024] 2. Determination of fat content

[0025] According to the first method Soxhlet extraction method of "GB 5009.6-2016 National Food Safety Standard Determination of Fat in Food", the free fat content in protein powder was determined.

[0026] 3. Determination of moisture content

[0027] The moisture content in the protein powder was determined according to the first method, direct drying method, of "GB 5009.3-2016 National Food Safety Standard - Determination of Moisture in Food".

[0028] 4. Determination of ash content

[0029] According to the first method of "GB5009.4-2016 National Food Safety Standard Determination of Ash in Food" - Determination of Total Ash in Food, the ash content in protein powder was determined.

[0030] 5. Determination of Molecular Weight

[0031] Refer to the national drug standard "Brain protein hydrolysate for injection (standard number WS1-XG-019-2016)" and make slight modifications.

[0032] 5.1 Chromatographic conditions

[0033] Hydrophilic modified silica gel was used as filler (TSK GEL 2000SWxl, 300 mm×7.8 mm, 5 um); trifluoroacetic acid-acetonitrile-water (0.05:40:60) was used as mobile phase, with a flow rate of 0.7 ml per minute; the detection wavelength was 214 nm; and the running time was 40 min.

[0034] 5.2 Preparation of standard curve

[0035] Appropriate amounts of ribonuclease A (molecular weight 13700), insulin (molecular weight 5808), thymosin a1 (molecular weight 3108), and growth hormone releasing factor (molecular weight 1638) are dissolved in the mobile phase and quantitatively prepared into a solution containing about 1 mg per 1 ml as a molecular weight standard solution. Take 20uL of each of the above standard solutions, inject them into the liquid chromatograph, and record the chromatogram. Linear regression is performed with the retention time of each peak as the horizontal axis and the logarithm of the molecular weight as the vertical axis. The UV detector detects the peak time and draws the GPC molecular weight standard curve ( Figure 3 ). Substitute the peak time of the sample measured under the same conditions as the standard curve into the standard curve to calculate its molecular weight. y = -0.3277x + 7.34308, R 2 =0.99837.

[0036] 5.3 Determination method

[0037] Weigh 0.1 g of the enzymatic hydrolysate sample and dilute it with the mobile phase to make a solution containing about 1 mg of nitrogen per 1 mL. After it is fully dissolved, take a small amount of the solution and pass it through a 0.22 um filter membrane, inject it into the liquid chromatograph, and record the chromatogram.

[0038] 5.4 Conclusion: The molecular weight of 169069-29886Da accounts for 33.736%; the molecular weight of 29886-12030Da accounts for 14.089%; the molecular weight of 12030-7005Da accounts for 1.953%; the molecular weight of 1283-124Da accounts for 1.065%; the molecular weight of 47-3Da accounts for 14.453%.

[0039] The present invention will be described in detail below in conjunction with the embodiments.

[0040] In order to more clearly illustrate the technical solution of the present invention, specific embodiments will be briefly introduced below. Obviously, for those skilled in the art, other methods can be obtained based on these embodiments without paying any creative work.

[0041] Example 1: Pig brain homogenate: 95% edible alcohol = 1:1 to extract brain protein powder

[0042] (1) Fresh or frozen pig brain is used as raw material, and it undergoes strict quality inspection to ensure that it is free of lesions and contamination. The pig brain is washed with deionized water to remove foreign matter and fascia, and the water is drained.

[0043] (2) Place the drained pig brain into a homogenizer without adding distilled water, at 15,000-20,000 r / min, 60-120 s (particle size ≤ 14.45 um), perform cell disruption treatment, and prepare pig brain homogenate.

[0044] (3) Add 95% edible alcohol in a mass ratio of 1:1 to the pig brain homogenate (50 g), and defatting (2 h / time) on a 78°C heating stirrer (speed of 850-1300 r / min), the number of defatting times ranges from 1 to 4 times, and filter with filter paper after each defatting to collect the filter cake.

[0045] (4) The filter cake was vacuum dried at 45°C for 6 h to obtain pig brain protein powder.

[0046] (5) The weight of protein powder after defatting 1-4 times and drying was 8.883g, 5.623g, 3.771g, and 3.600g, respectively, and the total nitrogen content was 73.53mg / g, 102.86mg / g, 138.66mg / g, and 147.04mg / g, respectively, as shown in Table 1. The total nitrogen content in pig brain homogenate was 17.38mg / g.

[0047] Table 1 Effect of defatting times on protein powder extraction (pig brain homogenate: 95% edible alcohol = 1:1)

[0048] Degreasing times (times) 1 2 3 4 Total degreasing time (h) 2 4 6 8 Pig brain homogenate: total alcohol dosage (w / w) 1：1 1：2 1：3 1：4 Protein powder mass (g) 8.883 5.623 3.771 3.600 Total nitrogen content of protein powder (mg / g) 73.53 102.86 138.66 147.04 Total nitrogen yield of protein powder (%) 75.16 66.56 60.17 60.91

[0049] Pig brain homogenate: 95% edible alcohol = 1:1. Through multiple defatting, the total nitrogen content of the protein powder gradually increased from 73.53 mg / g after the first defatting to 147.04 mg / g after the fourth defatting, while ensuring that the total nitrogen yield was maintained above 60%.

[0050] Example 2: Pig brain homogenate: 95% edible alcohol = 1:2 to extract brain protein powder

[0051] (1) Fresh or frozen pig brain is used as raw material. After strict quality inspection, it is ensured to be free of lesions and contamination. The pig brain is washed with deionized water to remove foreign matter and fascia, and then drained with gauze.

[0052] (2) Place the drained pig brain into a homogenizer without adding distilled water, at 15,000-20,000 r / min, 60-120 s (particle size ≤ 14.45 um), perform cell disruption treatment, and prepare pig brain homogenate.

[0053] (3) Add 95% edible alcohol in a mass ratio of 1:2 to the pig brain homogenate (50 g), and defatting (2 h / time) on a heated stirrer at 78-90°C (speed of 850-1300 r / min). The number of defatting times ranges from 1 to 4 times. After each defatting, filter with filter paper and collect the filter cake.

[0054] (4) The filter cake was vacuum dried at 45°C for 6 h to obtain pig brain protein powder.

[0055] (5) The weight of protein powder after defatting 1-4 times and drying was 8.381g, 3.896g, 3.279g, and 3.317g, respectively. The total nitrogen content was 81.16mg / g, 111.97mg / g, 149.11mg / g, and 148.44mg / g, respectively, as shown in Table 2. The total nitrogen content in pig brain homogenate was 17.38mg / g.

[0056] Table 2 Effect of defatting times on protein powder extraction (pig brain homogenate: 95% edible alcohol = 1:2)

[0057] Degreasing times (times) 1 2 3 4 Total degreasing time (h) 2 4 6 8 Pig brain homogenate: total alcohol dosage (w / w) 1：2 1：4 1：6 1：8 Protein powder mass (g) 8.381 3.896 3.279 3.317 Total nitrogen content of protein powder (mg / g) 81.16 111.97 149.11 148.44 Total nitrogen yield of protein powder (%) 78.27 50.20 56.26 56.66

[0058] Pig brain homogenate: 95% edible alcohol = 1:2, after multiple defatting, the total nitrogen content of protein powder increased from 81.16 mg / g in the first defatting to 149.11 mg / g in the third defatting, but the total nitrogen content slightly decreased to 148.44 mg / g in the fourth defatting. The total nitrogen yield decreased from 78.27% in the first defatting to 56.66% in the fourth defatting.

[0059] It can be seen from the data that Example 2 reached the highest total nitrogen content of 149.11 mg / g during the third defatting, and the total nitrogen yield of 56.26% remained at a relatively high level, which was not much different from 56.66% during the fourth defatting. Therefore, it can be considered that the three defattings in Example 2 are the best conditions, under which the extraction efficiency and product quality are well balanced.

[0060] Example 3: Pig brain homogenate: 95% edible alcohol = 1:3 to extract brain protein powder

[0061] (1) Fresh or frozen pig brain is used as raw material. After strict quality inspection, it is ensured to be free of lesions and contamination. The pig brain is washed with deionized water to remove foreign matter and fascia, and then drained with gauze.

[0062] (2) Place the drained pig brain into a homogenizer without adding distilled water, at 15,000-20,000 r / min, 60-120 s (particle size ≤ 14.45 um), perform cell disruption treatment, and prepare pig brain homogenate.

[0063] (3) Add 95% edible alcohol in a mass ratio of 1:3 to the pig brain homogenate (50 g), and defatting (2 h / time) on a heated stirrer at 78-90°C (speed of 850-1300 r / min). The number of defatting times ranges from 1 to 4 times. After each defatting, filter with filter paper to collect the filter cake.

[0064] (4) The filter cake was vacuum dried at 45°C for 6 h to obtain pig brain protein powder.

[0065] (5) The weight of protein powder after defatting 1-4 times and drying was 6.044g, 4.007g, 3.685g, and 3.492g, respectively. The total nitrogen content was 104.96mg / g, 144.80mg / g, 148.58mg / g, and 151.51mg / g, respectively. See Table 3 for details. The total nitrogen content in pig brain homogenate was 17.38mg / g.

[0066] Table 3 Effect of defatting times on protein powder extraction (pig brain homogenate: 95% edible alcohol = 1:3)

[0067] Degreasing times (times) 1 2 3 4 Total degreasing time (h) 2 4 6 8 Pig brain homogenate: total alcohol dosage (w / w) 1：3 1：6 1：9 1：12 Protein powder mass (g) 6.044 4.007 3.685 3.492 Total nitrogen content of protein powder (mg / g) 104.96 144.80 148.58 151.51 Total nitrogen yield of protein powder (%) 73.00 66.77 63.01 60.88

[0068] Pig brain homogenate: 95% edible alcohol = 1:3, with the increase of defatting times, the total nitrogen content of protein powder increased from 104.96 mg / g to 151.51 mg / g, while the total nitrogen yield decreased from 73.00% to 60.88%. This method reached a peak total nitrogen content of 148.58 mg / g at the third defatting, while maintaining a high total nitrogen yield of 63.01%.

[0069] Embodiment 4: freeze drying prepares brain protein powder

[0070] (1) Fresh or frozen pig brain is used as raw material. After strict quality inspection, it is ensured to be free of lesions and contamination. The pig brain is washed with deionized water to remove foreign matter and fascia, and then drained with gauze.

[0071] (2) Place the drained pig brain into a homogenizer without adding distilled water, at 15,000-20,000 r / min, 60-120 s (particle size ≤ 14.45 um), perform cell disruption treatment, and prepare pig brain homogenate.

[0072] (3) Add 95% edible alcohol in a mass ratio of 1:1-1:3 to the pig brain homogenate (50 g), and defatting (2 h / time) on a heated stirrer at 78-90°C (speed of 850-1300 r / min). The number of defatting times ranges from 1 to 4 times. After each defatting, filter with filter paper and collect the filter cake.

[0073] (4) The filter cake is frozen at -20°C and then placed in a freeze dryer with a cold trap temperature of ≤-50°C and a vacuum degree of ≤10Pa, and freeze-dried for 6-12 hours to obtain pig brain protein powder.

[0074] Embodiment 5: the mensuration of the quality index of pig brain protein powder

[0075] (1) Fresh or frozen pig brain is used as raw material. After strict quality inspection, it is ensured to be free of lesions and contamination. The pig brain is washed with deionized water to remove foreign matter and fascia, and then drained with gauze.

[0076] (2) Place the drained pig brain into a homogenizer without adding distilled water, at 15,000-20,000 r / min, 60-120 s (particle size ≤ 14.45 um), perform cell disruption treatment, and prepare pig brain homogenate.

[0077] (3) Add 95% edible alcohol in a mass ratio of 1:2 to the pig brain homogenate (50 g), and defat (2 h / time) on a heated stirrer at 78-90°C (speed of 850-1300 r / min). The number of defatting times is 3 times. After each defatting, filter with filter paper and collect the filter cake.

[0078] (4) The filter cake was vacuum dried at 45°C for 6 h to obtain pig brain protein powder.

[0079] (5) The protein content, fat content, moisture content and ash content of the pig brain protein powder obtained by the optimal solution were tested. See Table 4 for details.

[0080] Table 4 Protein content, fat content, moisture content and ash content of pig brain protein powder

[0081]

[0082] The optimal production solution was selected as pig brain homogenate: 95% edible alcohol = 1:2 (w:w), defatted 3 times, because it achieved high protein content (93.20%) and low fat content (2.1%) through precise process control, while effectively removing moisture and ash to ensure the purity of pig brain protein powder. Among them, the molecular weight of 169069-29886Da accounted for 33.736%, and the proportion of large molecular peptides was low.

[0083] Example 6: Application of pig brain protein powder in protein beverages

[0084] A protein beverage with good sensory quality was developed. To evaluate the sensory quality of the protein beverage, 7 trained sensory evaluators were selected according to GB / T16291.1-2012 for scoring. The evaluation process included observing the appearance and tissue state of the beverage, smelling its odor, tasting its flavor, and comprehensively evaluating the sweetness and sourness and bitterness. The sensory scoring covers the appearance, odor, taste, tissue state and overall acceptance of the beverage. The score is based on a ten-point system, and the higher the score, the better the sensory quality. The evaluation criteria and weight distribution are as follows: appearance (0.2 weight), odor (0.3 weight), taste (0.3 weight), tissue state (0.2 weight). The optimal process conditions are to mix 25g of pig brain protein powder, 250mL of water or milk, and 20g of white sugar. Add 5g of coconut oil, 1g of soy lecithin (emulsifier), 0.5g of guar gum (stabilizer), and 0.1g of citric acid (acidifier). Stir until all ingredients are completely mixed to form a uniform liquid, and pack them into composite film high temperature resistant nozzle bags. After venting and sealing, sterilize them in a 95°C water bath for 7 minutes, and immediately cool them to room temperature to obtain a protein drink.

[0085] Example 7: Application of pig brain protein powder in biscuits

[0086] A pig brain protein powder biscuit was developed, which contains 100g whole wheat flour, 30g pig brain protein powder, 1g yeast, 1g baking soda, 1g salt and 20g sugar substitute. 50mL milk is added and kneaded until the dough is smooth and free of dry powder. After standing for 30 minutes, the dough is rolled into a thin sheet of about 2mm thick, cut into the required shape, and holes are poked on the surface to facilitate uniform heat transfer during baking. After standing for another 30 minutes, it is baked at 150℃ for 12-15 minutes until the surface of the biscuit is golden and cooked through. After taking it out, the whole wheat oil-free biscuit is obtained. The prepared whole wheat oil-free biscuit has a crispy taste and does not contain added oil, which meets the needs of modern consumers for healthy food.

[0087] Example 8: Application of pig brain protein powder in brain protein hydrolysate oral liquid

[0088] An oral solution of brain protein hydrolysate was developed. Take 1g of pig brain protein powder and dissolve it in 15-40mL of distilled water, adjust the pH to 7.8-8.5, adjust the temperature to 37-55℃, add 1g of trypsin (food grade), stir for enzymatic hydrolysis for 2-3h, inactivate the enzyme at 100℃ for 10min after enzymatic hydrolysis, and collect the supernatant by centrifugation at 4000-8000r / min. Add appropriate amount of flavoring agent according to taste to the supernatant, adjust the pH to 7.0±0.1, and filter with 0.22um filter membrane to obtain the oral solution of brain protein hydrolysate.

[0089] Example 9: Application of pig brain protein powder in brain protein hydrolysate tablets

[0090] Take 1g of pig brain protein powder and dissolve it in 15-40mL of distilled water, adjust the pH to 7.8-8.5, adjust the temperature to 37-55°C, add 1g of trypsin, stir for enzymolysis for 2-3h, inactivate the enzyme at 100°C for 10min after enzymolysis, and collect the supernatant by centrifugation at 4000-8000r / min. The supernatant is adjusted to pH 7.0±0.1 and then freeze-dried to obtain pig brain protein hydrolysate powder. The freeze-dried pig brain protein hydrolysate powder is mixed with auxiliary materials 30% microcrystalline cellulose, 5% hydroxypropyl cellulose (HPC), 3% cross-linked sodium carboxymethyl cellulose, 1.5% magnesium stearate, 0.5% calcium silicate, and appropriate flavorings and colorants, and is made into brain protein hydrolysate tablets after mixing and pressing. Brain protein hydrolysate tablets are not only easy to store and transport, but also easy to take, meeting consumers' needs for convenient nutritional supplements.

[0091] Embodiment 10: Application of pig brain protein powder in shampoo

[0092] Mix 20-30% sodium laureth sulfate and 5-10% cocamidopropyl betaine and slowly add them to 70-80°C water, stirring while adding to ensure complete dissolution. When the temperature drops to 40-45°C, add 0.1-0.5% methylparaben, 0.05-0.2% citric acid and 1-3% pig brain protein powder (as an ingredient for repairing and nourishing hair). Subsequently, add 0.1-0.5% guar gum to increase the consistency of the shampoo and continue stirring until the mixture is uniform. Add spices to give the product a pleasant smell. After cooling the mixture to room temperature, bottle it to obtain a shampoo rich in pig brain protein powder.

[0093] Embodiment 11: the application of pig brain protein powder in shower gel

[0094] Slowly add 20-30% cocamidopropyl betaine and 5-10% cocoyl glutamate TEA salt to the mixed surfactants in 70-80℃ water, stirring while adding to ensure complete dissolution. When the temperature drops to 40-45℃, add 1-3% pig brain protein powder to provide repair and nourishment, 1-3% glycerin to increase moisturizing effect, and 0.5-1% vegetable oil to give skin softness. Continue to add 1-3% sodium chloride as a thickener and stir until the mixture is homogeneous. Add 0.1-0.3% methyl paraben as a preservative and use citric acid to adjust the pH to neutral. Add 0.1-0.5% vitamin E oil to enhance antioxidant protection. Cool the mixture to room temperature and bottle it to obtain a nourishing shower gel rich in pig brain protein powder. Incorporating the repairing and nourishing properties of pig brain protein powder into the shower gel formula creates a product that can both clean and care for the skin. In addition, the addition of vitamin E oil further enhances the product's antioxidant properties, making it a multifunctional personal care product. This innovative body wash formula meets the modern consumer's demand for healthy, all-in-one skin care products.

[0095] Experimental example:

[0096]

[0097]

[0098] Remark:

[0099] [1] Yu Libi, Shi Yan, Wang Zhanli, et al. Study on the preparation of brain protein powder and its enzymatic hydrolysis method [J]. Amino Acids and Bioresources, 2000, (03): 18-21.

[0100] [2] Kong Dexin. Preparation and nutritional composition analysis of brain-activating oral liquid[J]. Food Science, 1996, (10): 54-55.

[0101] [3] Chang Fei, Yang Xueguo, Xiao Shicheng, et al. Optimization of enzymatic hydrolysis conditions of defatted sheep brain and in vitro antioxidant activity of enzymatic hydrolysis products [J]. Food Science, 2015, 36(03): 114-121.

Claims

1. A method for preparing pig brain protein powder, characterized in that The following steps are involved: Select fresh or frozen pig brains that meet food safety standards as raw materials, remove the fascia on the surface of the pig brain, thoroughly wash the pig brain with deionized water, homogenize, defat, filter, dry and package.

2. The homogenization method according to claim 1, characterized in that The homogenization speed is 15000-20000r / min, the duration is 60-120s, and the particle size after homogenization is controlled at ≤14.45um.

3. The degreasing method according to claim 1, characterized in that The mass ratio of the pig brain homogenate to 95% edible alcohol is 1:1-1:3, and the preferred mass ratio is 1:

2.

4. The degreasing method according to claim 1, characterized in that The degreasing treatment is carried out at 78-90° C., each degreasing time is 2 hours, the number of degreasing times is 1-4 times, preferably the number of degreasing times is 3 times, and the total degreasing time is 6 hours.

5. The drying method according to claim 1, characterized in that The vacuum drying is carried out at 45° C. for 6 hours, or vacuum freeze drying is carried out at a temperature of ≤-50° C., a vacuum degree of ≤10 Pa, and freeze drying for 6-12 hours.

6. An application of pig brain protein powder, characterized in that The product is prepared by the method according to any one of claims 1 to 5 and is suitable for the fields of food, medicine and daily chemical products.

7. The use according to claim 6, characterized in that The food includes beverages, baked goods, and foods for special dietary uses. Preferably, the beverages are protein beverages and special-purpose beverages; preferably, the baked goods are biscuits and other baked goods; preferably, the special dietary foods are other special dietary foods.

8. The use according to claim 6, characterized in that The medicine includes injections and tablets. Preferably, the injection is a brain protein hydrolysate injection; preferably, the tablet is a brain protein hydrolysate tablet.

9. The use according to claim 6, characterized in that The daily chemical products are preferably shampoo and shower gel.

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