Three-bone nutrition powder and preparation method thereof

Abstract

The invention belongs to the field of functional food processing, and particularly relates to three-bone nutrition powder and a preparation method thereof. The preparation method comprises the following steps: raw material pretreatment, mixing, degreasing and sterilization, superfine grinding, composite enzymolysis, fermentation, fishy smell removal and homogenization, and drying and packaging. The calcium content of the product is larger than or equal to 18 g / 100 g, the calcium-phosphorus ratio is 1.8: 1-2.2: 1, the in-vitro digestibility is larger than or equal to 85%, the product is free of fishy smell and fine and smooth in taste, the normal-temperature shelf life is 18 months, industrial mass production can be achieved through the technology, the defects that traditional bone meal is mixed in proportion, poor in absorption and poor in flavor are overcome, and the product is suitable for being eaten by all people.

Description

Technical Field

[0001] This invention belongs to the field of functional food processing, specifically relating to a three-bone nutritional powder and its preparation method. Background Technology

[0002] Animal bone meal, rich in natural calcium, phosphorus, collagen, and essential amino acids, is an important raw material for functional nutritional foods and is widely used in dietary supplements, infant formula, and foods for the elderly. However, existing multi-bone blend powders suffer from the following core defects, making it difficult to meet the market's demand for "nutritional balance, easy absorption, and natural flavor": 1. Lack of scientific basis for formulation: The bone source ratio of most products is set based on experience or cost (such as 1:1:1), without a fixed pattern, which makes it difficult to replicate the process. The calcium content of different batches of products varies by more than 15%, and the calcium-phosphorus ratio often deviates from the optimal range for human absorption (1.8:1-2.2:1). The calcium-phosphorus ratio of some products is even as low as 1.2:1, which seriously affects the bioavailability of calcium.

[0003] 2. Low nutrient absorption rate: Traditional processes only involve mechanical grinding, and bone calcium is mainly insoluble hydroxyphosphate, with a human absorption rate generally below 30%; collagen is not degraded into small molecule polypeptides (molecular weight mostly above 10,000 Da), making it difficult for digestive enzymes to act, which can easily cause a burden on the stomach and intestines, and is especially unsuitable for the elderly, children and other people with weak digestive functions.

[0004] 3. Poor flavor and stability: Incomplete defatting (defatting rate <70%), the residual fat in the product is prone to oxidation and rancidity, the shelf life at room temperature is less than 6 months, and the oxidation products will produce a rancid smell; at the same time, the bloody substances in the bones (such as hemoglobin and myoglobin) are not effectively removed, resulting in a strong bone smell. Some technologies mask this by adding flavorings and sweeteners, which does not conform to the "natural and healthy" consumption trend.

[0005] 4. Vague process parameters: Existing technologies do not clearly define key parameters such as enzymatic hydrolysis temperature, fermentation strain ratio, and homogeneous particle size (e.g., only mentioning "adding an appropriate amount of enzyme" or "fermenting for a period of time"), which can easily lead to problems such as insufficient enzymatic hydrolysis and over-fermentation during the production process, making it difficult to achieve large-scale and stable production.

[0006] Therefore, based on this, the technical solution of the present invention is proposed. Summary of the Invention

[0007] To address the problems existing in the prior art, this invention provides a three-bone nutritional powder, the raw materials for which the preparation of the three-bone nutritional powder includes: bone raw materials, enzymatically hydrolyzed raw materials, fermented raw materials, and deodorizing raw materials; wherein, by weight: The bone raw materials include: 0.8-1.2 parts of black-boned chicken bone, 2.5-3.5 parts of black goat bone, and 8-10 parts of yak bone; The enzymatic hydrolysis raw material is a complex protease preparation, including neutral protease and trypsin; the enzymatic hydrolysis raw material accounts for 0.1-0.5% of the weight of the bone raw material; The fermentation raw materials are a mixed microbial agent and lactose; the mixed microbial agent includes Lactobacillus plantarum and Saccharomyces cerevisiae, and the mixed microbial agent accounts for 2-5% of the weight of the bone raw material; the lactose accounts for 1-2% of the weight of the bone raw material. The deodorizing raw material is a natural deodorizing agent, including ginger powder and dried tangerine peel powder; the deodorizing raw material is 2-4% of the weight of the bone raw material.

[0008] Black-boned chicken (weighing 1.5-2kg, the smallest size): The bones contain 15-18% small molecule collagen (molecular weight 2000-5000Da) and are rich in collagen characteristic amino acids such as glycine and proline, which can reduce the roughness of the product and provide a high-quality nitrogen source for subsequent fermentation.

[0009] Black goat (weight 30-50kg, medium size): Bone calcium-to-phosphorus ratio of 1.7:1, close to the optimal ratio for human absorption, and rich in phospholipids, which can promote calcium dissolution and balance the nutritional imbalance caused by a single bone source.

[0010] Yak (weighing 300-500kg, the largest size): Bone mineral (calcium, phosphorus) content is 28-32%, of which calcium content is 16-18g / 100g, which is the core mineral source, ensuring sufficient calcium content in the product. At the same time, yak bones have a long growth cycle, high bone density, and more stable nutrition.

[0011] Preferably, the bone raw materials include: 1 part black-boned chicken bone, 3 parts black goat bone, and 9 parts yak bone; The enzymatically hydrolyzed raw material is 0.3% of the weight of the bone raw material; The mixed microbial agent is 3% of the weight of the bone raw material; the lactose is 1.5% of the weight of the bone raw material. The deodorizing material is 3% of the weight of the bone material.

[0012] Preferably, the neutral protease has an enzyme activity of 6000 U / g, the trypsin has an enzyme activity of 5000 U / g, the weight ratio of the neutral protease to the trypsin is 3:2, and the purity of the compound protease preparation is ≥98%. And / or, based on colony count, the ratio of *Lactobacillus plantarum* to *Saccharomyces cerevisiae* is 2:1, and the total viable count of the mixed microbial agent is ≥5 × 10⁻⁶. 11 CFU / g; And / or, the ginger powder passes through an 80-mesh sieve and has a volatile oil content of ≥1.5%; the tangerine peel powder passes through an 80-mesh sieve and has a hesperidin content of ≥5%; the weight ratio of the ginger powder to the tangerine peel powder is 2:1.

[0013] Based on the same technical concept, another aspect of the present invention is to provide a method for preparing a bone nutrient powder, the preparation method comprising the following steps: (1) Raw material pretreatment: In sequence, the black chicken bones, black goat bones and yak bones are thawed, crushed and blanched to obtain pretreated black chicken bones, pretreated black goat bones and pretreated yak bones; (2) Mixing, degreasing and sterilizing: The pretreated black chicken bones, pretreated black goat bones and pretreated yak bones are mixed and stirred, and then degreased and sterilized under high temperature and high pressure to obtain mixed bone material; (3) Ultrafine grinding: The cooled mixed aggregate is ultrafine ground and then sieved to obtain ultrafine bone powder; (4) Compound enzymatic hydrolysis: The ultrafine bone powder is mixed with water, stirred into a slurry, and the pH is adjusted to neutral. Then, a compound protease preparation is added for enzymatic hydrolysis. After completion, enzymatically hydrolyzed bone slurry is obtained. (5) Fermentation: After the enzymatically hydrolyzed bone slurry is cooled, lactose and mixed bacterial agent are added in sequence for fermentation, and fermented bone slurry is obtained after the fermentation is completed; (6) Deodorization and homogenization: Add a natural deodorizing agent to the fermented bone slurry and stir, then homogenize to obtain deodorized bone slurry; (7) Drying and packaging: The deodorized bone slurry is dried, sieved and packaged to obtain the three-bone nutritional powder product.

[0014] Preferably, in step (1): The particles are crushed to a size of 1-3 cm. And / or, the blanching temperature is 80-90℃, and the blanching time is 3-5 minutes.

[0015] Preferably, in step (2): The mixing and stirring speed is 300-350 r / min, and the time is 5-10 min; And / or, the conditions for the high temperature and high pressure are: temperature 100-145℃, pressure 0.1-0.3MPa, and processing time 30-40min.

[0016] Preferably, in step (3), the rotation speed of the ultrafine pulverization is 4000-6000 r / min, the pulverization time is 15-20 min, and the particle size of the ultrafine bone powder is 100-1000 mesh. Preferably, in step (4), the weight ratio of the ultrafine bone powder to water is 1:1.2-1.5; the enzymatic hydrolysis temperature is 50-55℃, and the enzymatic hydrolysis time is 6-8h.

[0017] Preferably, in step (5), the fermentation temperature is 35-40℃ and the fermentation time is 48-52h.

[0018] Preferably, in step (6), the rotation speed of the homogenizer is 3000-3500 r / min, and the homogenization time is 8-10 min.

[0019] Preferably, in step (7), the drying method is spray drying or vacuum freeze drying.

[0020] The beneficial effects of this invention are as follows: 1. Scientifically formulated, easy to read, remember, and replicate: The fixed order of "black chicken bone - black goat bone - yak bone" with a 1:3:9 ratio (Formula 139) is concise, clear, and easy to read and remember, requiring no additional annotations; the parameters for each step are clearly defined (such as enzymatic hydrolysis temperature 50℃, fermentation time 48 hours, homogeneous particle size ≤10μm), and have been verified through 10 batches of pilot tests, with calcium content deviation ≤5% and collagen content deviation ≤3% between different batches, enabling stable industrial production.

[0021] 2. Balanced nutrition and high absorption rate: The finished product contains ≥18g / 100g of calcium, ≥11g / 100g of collagen, and ≥8g / 100g of total essential amino acids (including 8 essential amino acids such as lysine and methionine). The calcium-to-phosphorus ratio is 1.8:1-2.2:1, which fully meets the absorption needs of the human body. Through enzymatic hydrolysis and fermentation, bone calcium is converted into soluble amino acid calcium (absorption rate increased by more than 3 times), and collagen is degraded into small molecule peptides (molecular weight <3000Da, digestibility ≥90%). The in vitro simulated digestibility is ≥85%, which is much higher than that of traditional bone meal (<30%).

[0022] 3. Natural flavor and delicate texture: High-temperature degreasing (degreasing rate ≥90%) removes most of the fishy smell (fat oxidation products). The lactic acid and acetic acid produced by mixed bacterial fermentation can neutralize the alkaline fishy smell substances in the bones. Combined with the natural deodorizing effects of ginger powder (containing gingerol) and tangerine peel powder (containing hesperidin), the fishy smell of bones is completely removed. The finished product has a light milky aroma and fermented flavor (no off-odor). According to sensory evaluation (10 people scoring group, full score 10 points), the flavor score is ≥8.5 points. Ultra-fine grinding (D90≤30μm) + homogenization (≤10μm) results in a delicate texture without any gritty feeling. After mixing (water temperature 60-80℃), there is no sediment and the solution clarity is ≥90%.

[0023] 4. Safe and stable with a long shelf life: High-temperature and high-pressure sterilization (130℃, 30 minutes) ensures a total bacterial count ≤10 CFU / g, no detectable coliform bacteria, and no pathogenic bacteria contamination; low-moisture drying (moisture content ≤5%) + high-barrier vacuum packaging allows the product to be stored at room temperature for up to 18 months (accelerated test: at 40℃ and 75% relative humidity, the shelf life is equivalent to 18 months at room temperature); and it contains no artificial flavors, preservatives, sweeteners, or other additives, meeting the requirements of GB2760 "National Food Safety Standard for the Use of Food Additives", making it suitable for consumption by all population groups.

[0024] 5. High raw material utilization rate and controllable cost: The bone source is an animal slaughter by-product, which is inexpensive (market price: black chicken bone 8-10 yuan / kg, black goat bone 12-15 yuan / kg, yak bone 15-18 yuan / kg). The oil separated during the degreasing process can be recycled (used to make soap, feed, etc.), so there is no waste of raw materials. Conventional food processing equipment is used (no customized equipment is required). The daily production capacity of a single production line is ≥200kg, and the production cost is about 80-100 yuan / kg, which is 20% lower than similar high-end bone meal products (market price 150-200 yuan / kg), making it highly competitive in the market. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be described in detail below. Obviously, the described embodiments are merely some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other implementation methods obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0026] Example 1 (Suitable for the general public) This embodiment provides a method for preparing a bone nutrient powder, the preparation method comprising the following steps: (1) Raw material pretreatment (process in the order of "black chicken bone, black goat bone, yak bone" to avoid confusion): (1-1) Thawing: Place the three types of frozen bones in a 4℃ refrigerator (model BCD-500W) for 12 hours to thaw until the core temperature is 0-4℃ (tested with a probe thermometer inserted 5cm into the center of the bone block) to avoid room temperature thawing which may lead to bacterial growth.

[0027] (1-2) Manually remove the fascia and residual meat scraps from the bone surface (the amount of residual meat scraps is ≤1%, and the weight is used for detection). Rinse with clean water 3 times (each rinse time is 30 seconds, water temperature is 20-25℃, and water pressure is 0.2MPa) to ensure that there are no visible impurities on the surface.

[0028] (1-3) Crushing: A jaw crusher (model PE-150×250, feed opening size 150×250mm, processing capacity 1-3t / h) is used to crush the three types of bones into bone blocks of 1-3cm. The bone blocks are screened through a sieve (3cm×3cm aperture) and the size deviation of the bone blocks is ≤2mm to ensure uniform degreasing and sterilization in the subsequent process.

[0029] (1-4) Blanching to remove blood foam: Put the three types of bone pieces into deionized water at 80-90℃ (85℃ for black chicken bones, 88℃ for black goat bones, and 90℃ for yak bones) and blanch for 3-5 minutes (3 minutes for black chicken bones, 4 minutes for black goat bones, and 5 minutes for yak bones). Stir twice with a stirring paddle (50r / min) for 30 seconds each time. After blanching, rinse with 25℃ clean water until there is no blood foam residue (the rinsing water is clear and there is no red or pink color). Drain the water (moisture content ≤15%, measured by weighing). Store in separate containers and label with the bone source type.

[0030] (2) Precise mixing and degreasing sterilization (ensuring degreasing rate and sterilization effect): (2-1) Mixing: Add the pretreated black-boned chicken bone pieces, black goat bone pieces, and yak bone pieces to a double helix mixer (model SHJ-200, effective volume 200L, speed adjustable from 0-500r / min) at a mass ratio of 1:3:9. Set the speed to 300r / min and mix for 5 minutes. Take samples to test the mixing uniformity (take 5 samples from different locations, and the calcium content deviation ≤3% is considered qualified).

[0031] (2-2) Degreasing and sterilization: The mixed bone blocks were sent into a high-temperature and high-pressure sterilizer (model YXQ-LS-50G, volume 50L, pressure range 0.1-0.3MPa, temperature range 100-145℃), and the pressure was set to 0.2MPa, temperature 130℃, and processing time 30 minutes. During the process, the separated oil was collected through the oil outlet (oil recovery rate ≥85%, which can be recycled for the production of hydrogenated vegetable oil). After sterilization, the bone blocks were taken out and naturally cooled to room temperature (25±2℃). The degreasing rate was tested to be ≥90% (using Soxhlet extraction method, with ether as the extractant, extraction for 6 hours; in this example, the degreasing rate = 92%) and the sterilization effect was tested (total bacterial count ≤10CFU / g, coliform bacteria not detected; in this example, the total bacterial count = 5CFU / g), and the mixed aggregate was obtained.

[0032] (3) Ultrafine grinding (controlling particle size to improve texture and subsequent enzymatic hydrolysis efficiency): The cooled mixed aggregate was fed into an ultrafine pulverizer, and the pulverizing speed was set to 4500 r / min for 18 minutes. The bone powder with a particle size D90≤30μm was collected by screening through a sieve (detected by a Bettersize2000 laser particle size analyzer, particle size distribution: D10≥5μm, D50≥15μm, D90≤30μm; in this embodiment, D90=25μm). Coarse particles (>30μm) that did not meet the particle size requirements were returned to the pulverizer for re-pulverization to ensure uniform bone powder fineness and obtain ultrafine bone powder.

[0033] (4) Compound enzymatic hydrolysis (degrading macromolecular nutrients and improving absorption rate): (4-1) Preparation of slurry: Put the ultrafine bone powder into a 500L stainless steel enzymatic hydrolysis tank (with jacket heating, speed adjustable from 0 to 300 r / min), add 1.2 times the mass of deionized water (bone powder: water = 1:1.2; 15.6 kg), turn on the stirring (speed 150 r / min), stir for 10 minutes to make a uniform bone slurry (without obvious particle sedimentation).

[0034] (4-2) Adjust pH: Use 0.1 mol / L sodium hydroxide solution to adjust the pH of bone slurry to 7.0 (detected with a precision pH meter PHS-3C, accuracy ±0.01), pH deviation ≤0.1.

[0035] (4-3) Enzymatic hydrolysis: Add 0.3% of the total mass of the bone raw material with a compound protease preparation (calculated based on a total bone raw material mass of 13kg, add 39g of enzyme preparation), turn off the jacket heating of the enzymatic hydrolysis tank, set the temperature to 50℃ (detected with a platinum resistance thermometer, accuracy ±0.1℃), and keep it at this temperature for 6 hours; during this period, stir once every 2 hours (stir for 5 minutes each time, speed 150r / min) to avoid uneven local enzymatic hydrolysis; after the enzymatic hydrolysis is completed, turn on the jacket heating, raise the temperature to 90℃ and keep it at this temperature for 10 minutes to inactivate the enzyme (enzyme activity residual rate ≤5%, detected by the Folin-Ciocalteu method), and terminate the enzymatic hydrolysis reaction; test the enzymatic hydrolysis effect: soluble protein content ≥25g / 100g, bone calcium solubility ≥60%, to obtain enzymatically hydrolyzed bone paste (in this example, the soluble protein content is 28g / 100g, and the bone calcium solubility is 65%).

[0036] (5) Controlled mixed-culture fermentation (further degrades nutrients, removes fishy smell, and produces flavor substances): (5-1) Cooling: Turn off the heating of the enzymatic hydrolysis tank and turn on the cooling water (water temperature 15℃) to cool the enzymatically hydrolyzed bone slurry to 37℃ (cooling rate 5℃ / h, to avoid the bone slurry from separating due to excessive cooling), and keep stirring during the process (speed 100r / min).

[0037] (5-2) Inoculation and fermentation: Add 1.5% lactose (195g lactose per 13kg bone material) to the bone slurry and stir for 5 minutes (100r / min) until the lactose is completely dissolved; then inoculate with 3% mixed microbial agent (390g microbial agent per 13kg bone material, viable count ≥5×10⁻⁶) of the total mass of the bone material. 11 Stir for 5 minutes (100 rpm) to ensure uniform distribution of the bacterial agent.

[0038] (5-3) Fermentation control: The bone slurry was transferred to a 500L stainless steel fermentation tank (equipped with aeration and anaerobic devices, temperature control accuracy ±0.5℃). In the early stage (0-12 hours), aerobic fermentation was carried out, with an aeration rate of 0.5L / (L·min) (detected by a gas flow meter LZB-10) and a temperature of 37℃. In the later stage (12-48 hours), anaerobic fermentation was carried out, with the aeration valve closed and the temperature maintained at 37℃. The total fermentation time was 48 hours. After fermentation, the fermentation effect was tested: the organic acid content was ≥2.0g / 100g (mainly lactic acid and acetic acid, detected by high performance liquid chromatography Agilent 1260), and the small molecule peptide content was ≥30g / 100g (molecular weight <3000Da, detected by gel filtration chromatography). Fermented bone slurry was obtained (in this example, the organic acid content was 2.2g / 100g and the small molecule peptide content was 32g / 100g).

[0039] (6) Targeted deodorization and homogenization (thoroughly remove fishy smell and ensure product smoothness): (6-1) Deodorization: Add 3% of the total mass of the bone raw material to the fermented bone slurry as a natural deodorizing agent (390g for 13kg of bone raw material, including 260g of ginger powder and 130g of dried tangerine peel powder), turn on the stirring (150r / min), mix for 10 minutes to ensure that the deodorizing agent is completely dispersed.

[0040] (6-2) Homogenization: The deodorized bone slurry was fed into a colloid mill (model JM-FS180, speed adjustable from 0 to 3000 r / min), and the speed was set to 3000 r / min. The homogenization process was repeated twice, each time for 5 minutes. The particle size of the homogenized bone slurry was tested to be ≤10μm (detected by a laser particle size analyzer, D90≤10μm; in this example, D90=8μm), to ensure that the product has a delicate taste without any gritty feeling, and thus deodorized bone slurry was obtained.

[0041] (7) Drying and finishing (controlling moisture content and extending shelf life): (7-1) Drying: The homogenized bone slurry was dried using a spray dryer (model LPG-5, evaporation capacity 5kg / h, inlet air temperature adjustable from 100-250℃). The inlet air temperature was set to 190℃, the outlet air temperature to 75℃, and the feed rate to 15mL / min (controlled by a peristaltic pump). During the drying process, residual powder on the tower wall was collected (recovery rate ≥95%) to avoid waste of raw materials. Alternatively, a vacuum freeze dryer (model LGJ-50, condensation temperature -50℃, vacuum degree ≤10Pa) was used. The freezing temperature was set to -40℃, the freezing time to 4 hours, and the vacuum drying time to 20 hours. The moisture content of the dried bone powder was tested to be ≤5% (tested by constant temperature drying at 105℃, moisture content in this embodiment = 4.2%). Spray drying was used in this embodiment.

[0042] (7-2) Screening and Packaging: The dried bone meal is screened through a 150-mesh sieve to remove a small amount of lumps (lump rate ≤1%); it is then packaged using a vacuum packaging machine (model DZ-400, vacuum degree ≤1kPa, sealing temperature adjustable from 180-220℃). The packaging specification can be 20g / bag (aluminum-plastic composite film, thickness 80μm, barrier: oxygen permeability ≤5cm). 3 / (m 2 •24h•0.1MPa), water vapor transmission rate ≤2g / (m 2 • 24h) or 500g / can (tin can with sealed lid); after packaging, test the sealing performance (negative pressure method, pressure -0.05MPa, no leakage after holding pressure for 30 seconds is considered qualified).

[0043] The product testing indicators for this example are as follows: calcium content 19.5g / 100g, collagen 12.1g / 100g, calcium-to-phosphorus ratio 2.05:1, in vitro digestibility 87%, total bacterial count 80 CFU / g, no detectable coliform bacteria, moisture 4.2%, flavor score 8.8, and shelf life of 18 months at room temperature. Example 2 (Suitable for people who need collagen supplementation, such as women and the elderly). Adjustments to raw material composition: 1.2 kg of black-boned chicken bones, 3.5 kg of black goat bones, and 8 kg of yak bones (total weight of bone raw materials: 12.7 kg); 508 g of mixed microbial agent (4%), and the proportions of other auxiliary raw materials added are the same as in Example 1.

[0044] Process adjustment: Fermentation time is extended to 60 hours (12 hours of aerobic fermentation + 48 hours of anaerobic fermentation), and the remaining steps are the same as in Example 1.

[0045] Finished product testing indicators: collagen content 13.5g / 100g, calcium content 18.2g / 100g, calcium-to-phosphorus ratio 1.92:1, in vitro digestibility and absorption rate 86%, small molecule peptide content 35g / 100g, flavor score 8.6, moisture 4.0%.

[0046] Example 3 (Suitable for people who need calcium supplementation, such as pregnant women, children, adolescents, and the elderly) Adjustments to raw material composition: 0.8 kg of black-boned chicken bones, 2.5 kg of black goat bones, and 10 kg of yak bones (total weight of bone raw materials: 13.3 kg); 53.2 g (0.4%) of compound protease preparation; and the proportions of other auxiliary raw materials added are the same as in Example 1.

[0047] Process adjustment: The enzymatic hydrolysis time is extended to 8 hours, and the remaining steps are the same as in Example 1.

[0048] Finished product testing indicators: calcium content 21.8g / 100g, collagen content 10.5g / 100g, calcium-to-phosphorus ratio 2.18:1, in vitro digestibility and absorption rate 85%, bone calcium solubility 70%, flavor score 8.7, moisture 4.5%.

[0049] Comparative example (traditional process) Comparative approach: The bone source order is disordered (yak bone: black goat bone: black chicken bone = 1:1:1), and it is only crushed (5mm bone pieces), baked (120℃, 2 hours), and ground (80 mesh), without enzymatic hydrolysis, fermentation, or defatting steps.

[0050] Finished product testing indicators: calcium content 16.3g / 100g, collagen content 9.2g / 100g, calcium-to-phosphorus ratio 1.5:1, in vitro digestibility and absorption rate 28%, fat content 8.5%, fishy smell score 4.2 (out of 10, the lower the score, the stronger the fishy smell), shelf life at room temperature 5 months, calcium content deviation 18% in 3 replication experiments.

[0051] As can be seen from the comparison between the examples and the comparative test examples, the product of the present invention is significantly superior to the product of the traditional process in terms of nutritional balance, absorption rate, flavor, stability and process reproducibility.

[0052] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A triple bone nutrition powder, characterized by, The preparation raw materials of the three-bone nutrition powder include: bone raw materials, enzymolysis raw materials, fermentation raw materials and deodorization raw materials; wherein, in terms of weight parts: The bone raw materials include: black chicken bones 0.8-1.2 parts, black goat bones 2.5-3.5 parts, and yak bones 8-10 parts; The enzymolysis raw materials are a compound protease preparation, including neutral protease and trypsin; the enzymolysis raw materials are 0.1-0.5% of the weight of the bone raw materials; The fermentation raw materials are a mixed bacterial agent and lactose; the mixed bacterial agent includes Lactobacillus plantarum and Saccharomyces cerevisiae, and the mixed bacterial agent is 2-5% of the weight of the bone raw materials; the lactose is 1-2% of the weight of the bone raw materials; The deodorization raw materials are a natural deodorizing agent, including ginger powder and dried tangerine peel powder; the deodorization raw materials are 2-4% of the weight of the bone raw materials.

2. The three bone nourishing powder according to claim 1, wherein, In terms of weight parts: The bone raw materials include: black chicken bones 1 part, black goat bones 3 parts, and yak bones 9 parts; The enzymolysis raw materials are 0.3% of the weight of the bone raw materials; The mixed bacterial agent is 3% of the weight of the bone raw materials; the lactose is 1.5% of the weight of the bone raw materials; The deodorization raw materials are 3% of the weight of the bone raw materials.

3. The three-bone nutrition powder according to claim 1 or 2, characterized in that, The enzyme activity of the neutral protease is 6000 U / g, the enzyme activity of the trypsin is 5000 U / g, the weight ratio of the neutral protease to the trypsin is 3:2, and the purity of the compound protease preparation is ≥98%; and / or, the ratio of Lactobacillus plantarum and Saccharomyces cerevisiae is 2:1 in terms of the number of colonies, and the total number of viable bacteria of the mixed bacterial agent is ≥5×10 11 CFU / g; And / or, the ginger powder is sieved through an 80-mesh sieve, and the volatile oil content is ≥1.5%; the dried tangerine peel powder is sieved through an 80-mesh sieve, and the hesperidin content is ≥5%; the weight ratio of the ginger powder to the dried tangerine peel powder is 2:

1.

4. A method of preparing the tri-bone nutrition powder according to any one of claims 1 to 3, characterized in that, The preparation method includes the following steps: (1) Raw material pretreatment: sequentially thaw, crush and blanch the black chicken bones, the black goat bones and the yak bones in order to obtain pretreated black chicken bones, pretreated black goat bones and pretreated yak bones; (2) Mixed degreasing and sterilization: mix and stir the pretreated black chicken bones, the pretreated black goat bones and the pretreated yak bones, and perform degreasing and sterilization under high temperature and high pressure to obtain a mixed bone material; (3) Ultrafine grinding: ultrafine grind the cooled mixed bone material, and then sieve to obtain an ultrafine bone powder; (4) Compound enzymolysis: mix the ultrafine bone powder with water, stir into a slurry, adjust the pH to neutral, then add the compound protease preparation for enzymolysis, and after completion, obtain an enzymolysis bone slurry; (5) Fermentation: after cooling the enzymolysis bone slurry, sequentially add lactose and a mixed bacterial agent for fermentation, and after completion, obtain a fermented bone slurry; (6) Deodorization and homogenization: add a natural deodorizing agent to the fermented bone slurry and stir, then homogenize, and after completion, obtain a deodorized bone slurry; (7) Drying and packaging: dry, sieve and package the deodorized bone slurry to obtain a three-bone nutrition powder product.

5. The method for preparing the bone nutrient powder according to claim 4, characterized in that, In step (1): The crushing is to a particle size of 1-3 cm; And / or, the blanching temperature is 80-90℃, and the blanching time is 3-5 min.

6. The method for preparing the bone nutrient powder according to claim 4, characterized in that, In step (2): The stirring speed is 300-350 r / min, and the stirring time is 5-10 min; And / or, the high temperature and high pressure conditions are: a temperature of 100-145℃, a pressure of 0.1-0.3 MPa, and a treatment time of 30-40 min.

7. The preparation method of the three bone nutrient powder according to claim 4, characterized in that: in step (3), the rotation speed of the ultrafine grinding is 4000-6000 r / min, and the grinding time is 15-20 min; the particle size of the ultrafine bone powder is 100-1000 mesh; and / or, in step (4), the weight ratio of the ultrafine bone powder to water is 1:1.2-1.5; the temperature of the enzymolysis is 50-55℃, and the time of the enzymolysis is 6-8 h.

8. The method for preparing the bone nutrient powder according to claim 4, characterized in that, in step (5), the fermentation temperature is 35-40℃, and the fermentation time is 48-52 h.

9. The method for preparing the bone nutrient powder according to claim 4, characterized in that, in step (6), the rotation speed of the homogenization is 3000-3500 r / min, and the homogenization time is 8-10 min.

10. The method for preparing the bone nutrient powder according to claim 4, characterized in that, in step (7), the drying method is spray drying or vacuum freeze drying.