AU2020100935A4 - A Method For Preparing Porcine Osteoporosis Taste Peptides - Google Patents
A Method For Preparing Porcine Osteoporosis Taste Peptides Download PDFInfo
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 46
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 208000001132 Osteoporosis Diseases 0.000 title claims abstract description 11
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 75
- 235000015277 pork Nutrition 0.000 claims abstract description 75
- 239000000047 product Substances 0.000 claims abstract description 26
- 239000000706 filtrate Substances 0.000 claims abstract description 21
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 239000005556 hormone Substances 0.000 claims abstract description 10
- 229940088597 hormone Drugs 0.000 claims abstract description 10
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 30
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 24
- 239000007795 chemical reaction product Substances 0.000 claims description 24
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- 241000234314 Zingiber Species 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 15
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 239000008103 glucose Substances 0.000 claims description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 15
- 239000004223 monosodium glutamate Substances 0.000 claims description 15
- 108091005804 Peptidases Proteins 0.000 claims description 14
- 239000004365 Protease Substances 0.000 claims description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 14
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 13
- 230000000694 effects Effects 0.000 claims description 13
- 210000001930 leg bone Anatomy 0.000 claims description 13
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- 239000004201 L-cysteine Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
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- 238000001816 cooling Methods 0.000 claims description 7
- 229960003495 thiamine Drugs 0.000 claims description 7
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 7
- 235000010374 vitamin B1 Nutrition 0.000 claims description 7
- 239000011691 vitamin B1 Substances 0.000 claims description 7
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- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
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- 238000006243 chemical reaction Methods 0.000 abstract description 9
- 235000019583 umami taste Nutrition 0.000 abstract description 6
- 235000019607 umami taste sensations Nutrition 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 3
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- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 150000003384 small molecules Chemical class 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
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- 108010009736 Protein Hydrolysates Proteins 0.000 description 7
- 229930003270 Vitamin B Natural products 0.000 description 7
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
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- 239000011780 sodium chloride Substances 0.000 description 6
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- 102000004264 Osteopontin Human genes 0.000 description 4
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- 235000013372 meat Nutrition 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention provides a method for preparing porcine osteoporosis taste peptides. In the
preparation method, the boiled pork minced bone broth is screened and double-filtered to
remove impurities such as pork minced bone in the broth more thoroughly and improve the
smoothness of the broth. After filtration, the filtrate can remove the oily substances in the
filtrate and improve the purity and taste of the peptide. Enzymatic hydrolysis of pork bone
osteoin and Maillard reaction can hydrolyze the protein in pork bone osteoin into small
molecule taste peptides and amino acids to improve the aftertaste and umami taste of the
product. The pork bone hormone taste peptide prepared by the method provided by the present
invention has a delicious and mellow taste, high nutrition, health care, and protein content, and
is rich in a variety of taste peptides, umami taste peptides, and thick taste peptides. The aroma is
round and full, the taste is mellow, and the aftertaste is lasting.
Description
Descriptions
A Method for Preparing Porcine Osteoporosis Taste Peptides
Technical Field The invention relates to the technical field of food preparation, in particular to a method for preparing porcine osteoporosis taste peptides.
Background Technology Taste peptides are short peptides extracted from foods or synthesized by amino acids that can improve or mask the sensory properties of foods. Peptides in food are mainly derived from intermediate products produced by protein synthesis and decomposition. They are present in various foods such as meat, vegetables, preserved foods and dairy products, and play a very important role in the flavor of food.
Porcine osteogenesis taste peptide is a porcine osteogenesis taste peptide extracted from porcine bone. Porcine osteogenesis taste peptide can maintain the taste and aroma of the original animal fresh bone meat. It has a very good flavor enhancement effect, which can give people the pursuit of natural and soft taste, so it is widely used in the production of meat products processing. At present, porcine osteoin taste peptides are mostly prepared by cooking pork bones and other animal bones. The prepared porcine osteoin taste peptides are greasy and easy to harden, which is not conducive to taste.
Invention Summary The invention provides a method for preparing porcine osteoporosis taste peptides to solve the problem that the porcine osteogenesis taste peptide prepared by the existing method has a poor taste.
The invention provides a preparation method of porcine osteoporosis taste peptide. The method includes:
SO1: selecting, cleaning, crushing pork bone and forming pork minced bone;
Choose fresh, clean and pollution-free pork bones, which can be pork leg bones and pork bones. The selected pork bones are cleaned and impurities are removed to ensure that the pork bones are clean and free of pollution. The cleaned pork bones are crushed into crushed pork bones in a crusher. More preferably, the size of the broken pork bone is 5-6 cm.
S02: The pork minced bone is boiled in water at a temperature of115-125°C for 4-5h to form a soup;
Put the crushed pork bones into the extraction tank, add water, and boil in water at a temperature of 115-125°C for 4-5h to form a soup. In the process of boiling to form soup, the water-soluble and oil-soluble nutrients in pork bones can be fully extracted, so as to fully enhance the nutritional components of pork bone hormone taste peptides. In this application, the mass ratio of pork leg bones, pork miscellaneous bones and water is (45-55): (25-35): (45 ). More preferably, the mass ratio of pork leg bones, pork bones and water is 5: 3: 5.
S03: The soup is filtered through a screen and then double-filtered to form a filtrate;
The broth is filtered through a 120-mesh screen for the first time to filter out the bulky pork bones. After the soup is preliminarily filtered through a screen, it is filtered again through double filtration to form a filtrate. The double filter has the advantages of large filter area, small filter hole and high filter precision, so the material soup after double filter is more delicate, smooth and rich in taste. The filtrate after the mesh filter and the double filter is ready for use, and the filter residue is recovered and reused, such as making animal feed.
S04: After the filtrate is statically stratified, the lower layer liquid is separated;
The collected filtrate is placed in a static tank and left to stand for 180minutes until the lard and soup are completely layered up and down. After the lard bone oil and the soup are completely layered up and down, the upper and lower layers are separated by a liquid separation device to obtain the lard bone oil in the upper layer and the soup liquid in the lower layer. The pork bone oil is sent to the essential oil tank for oil-water separation to obtain pure pork bone oil.
S05: The lower layer liquid is subjected to double-effect vacuum concentration to form porcine bone hormone;
The collected lower layer liquid is subjected to double-effect vacuum concentration to form porcine osteoporin. In this application, the conditions of double-effect vacuum concentration are: the first effect temperature is 80-85°C, and the second effect temperature is -65°C. More preferably, the dry matter content of porcine osteoin is 50BX.
S06: Protease and flavor enzyme are added to the porcine osteoin to form an enzymatic hydrolysate.
After the dual-effect vacuum concentration of porcine osteoin cools to 55-60°C, protease and flavor enzymes are added for 7 hours to form an enzymatic hydrolysate. Through enzymatic hydrolysis, the protein in porcine osteoporin can be hydrolyzed into small molecule taste peptides and amino acids to improve the aftertaste and umami taste of the product. In the present application, the added amounts of protease and flavor enzyme are 0.5% and 0.5% of the mass of porcine bone osteoin, respectively. The protease and flavor enzyme in this application are purchased from Novozymes Biotechnology Co., Ltd.
S07: After the enzymolysis treatment, the enzyme is added with xylose, glucose, vitamin Bi and L-cysteine, and reacted at a temperature of 115-125°C for 90-100min to form a reaction product.
The enzyme hydrolysate is inactivated at a temperature of 100-105°C for 10min. After the enzymatic treatment, xylose, glucose, vitamin B1 and L-cysteine are added to the enzymatic hydrolysate, and the Maillard reaction is performed at a temperature of 115-125°C for 90-100min to form a reaction product. The Maillard reaction can make the enzymatic hydrolyzate emit a strong meaty taste, thereby enhancing the umami taste of porcine osteoporide taste peptide. In this application, the mass ratio of enzymatic hydrolysate, xylose, glucose, vitamin B Iand L-cysteine is (55-60): (8-12): (25-35): (0.5-1.5): (1.5-2.5). More preferably, the mass ratio of the hydrolysate, xylose, glucose, vitamin B Iand L-cysteine is 57: : 30: 1: 2.
S08: The reaction product is added with salt, monosodium glutamate, sugar, green onion and ginger, and sterilized at a temperature of 100-105°C for 30-40min to form a sterilized product;
After the Maillard reaction is completed, salt, monosodium glutamate, sugar, spring onion and ginger are added to the reaction product for flavoring and flavoring. After the reaction product is mixed with common salt, it is sterilized at a temperature of 100-105°C for -40min to form a sterilized product. In this application, the mass ratio of the reaction product, salt, monosodium glutamate, sugar, shallot and ginger is (55-65): (8-12): (8-12): (8-12):(2-7): (2-7). More preferably, the mass ratio of the reaction product, table salt, monosodium glutamate, white sugar, spring onion and ginger is 12: 2: 2: 2: 1: 1.
S09: The sterilized product is homogenized under high pressure, and after cooling, porcine osteoin taste peptide is formed.
Under the condition of the pressure range of 50-60MPa, the sterilized product after sterilization is homogenized under high pressure so as to refine the sterilized product by high pressure homogenization, so that the taste of the obtained porcine osteoporide taste peptide is more delicate. The sterilized product after high-pressure homogenization is cooled to below °C to form porcine osteotin-like taste peptide.
The invention also provides a porcine osteogenesis taste peptide prepared by the above method.
The technical solutions provided by the embodiments of the present invention may include the following beneficial effects:
The present invention provides a porcine osteotin taste peptide and a preparation method. The method includes selecting, ishing and crushing pork bones to form pork bones; The pork minced bone is boiled in water at a temperature of 115-125°C for 4-5h to form a soup; The soup is filtered through a screen and then double-filtered to form a filtrate; After the filtrate is statically stratified, the lower layer liquid is separated; The lower layer liquid is subjected to double-effect vacuum concentration to form porcine bone hormone; Protease and flavor enzymes are added to the porcine osteotin, which can be hydrolyzed to form an enzymatic hydrolysate; After the enzymolysis treatment, the enzyme is added with xylose, glucose, vitamin B Iand L-cysteine, and reacted at a temperature of 115-125°C for 90-100min to form a reaction product; The reaction product is added with salt, monosodium glutamate, sugar, green onion and ginger, and sterilized at a temperature of 100-105°C for 30-40min to form a sterilized product; The sterilized product is homogenized under high pressure, after cooling, porcine osteoporide taste peptide is formed. In the above preparation method, the boiled pork minced bone broth is screened and double-filtered to remove impurities such as pork minced bone in the broth more thoroughly and improve the smoothness of the broth. After filtration, the filtrate can remove the oily substances in the filtrate and improve the purity and taste of the peptide. Enzymatic hydrolysis of pork bone osteoin and Maillard reaction can hydrolyze the protein in pork bone osteoin into small molecule taste peptides and amino acids to improve the aftertaste and umami taste of the product. The pork bone hormone taste peptide prepared by the method provided by the present invention has a delicious and mellow taste, high nutrition, health care, and protein content, and is rich in a variety of taste peptides, umami taste peptides, and thick taste peptides. The aroma is round and full, the taste is mellow, and the aftertaste is lasting.
It should be understood that the above general description and the following detailed description are only exemplary and explanatory, and do not limit the present invention.
Detailed Description of the Presently Preferred Embodiments Embodiment 1
Embodiments of the present invention provide a method for preparing porcine osteoporosis taste peptides. The method includes:
Si01: selecting, cleaning, crushing pork bone and forming pork minced bone; pork bones include pork leg bone and pork miscellaneous bone.
S102: Pork bones are boiled in water at a temperature of 121°C for 4h to form a soup. Among them, the mass ratio of pork leg bones, pork miscellaneous bones and water is :30:50.
S103: The broth is filtered through a 120-mesh screen and then double-linked filtered to form a filtrate.
S104: After the filtrate is allowed to stand for 180min for layer separation, the lower layer liquid is separated.
S105: The lower layer liquid is double-effect vacuum concentrated under the condition of the first effect temperature of 82°C and the second effect temperature of 62°C to form porcine bone hormone. Among them, the dry matter content of the concentrated porcine osteoin is 50BX.
S106: After the temperature of porcine osteopontin reaches 55°C, protease and flavor enzyme are added to enzymolysis to form an enzymolysis product. Among them, the added amounts of protease and flavor enzymes are 0.5% of the quality of porcine osteoin.
S107: The enzymatic hydrolysate is inactivated at a temperature of 100°C. After the enzymatic treatment, xylose, glucose, vitamin B1 and L-cysteine are added, the reaction is carried out at a temperature of 120°C for 90min to form a reaction product. Among them, the mass ratio of the hydrolysate, xylose, glucose, vitamin B Iand L-cysteine is 57: 10: 30: 1: 2.
S08: The reaction product is added with salt, monosodium glutamate, sugar, green onion and ginger, and sterilized at a temperature of 100°C for 30min to form a sterilized product. Among them, the mass ratio of the reaction product, table salt, monosodium glutamate, sugar, spring onion and ginger is 60: 10: 10: 10: 5: 5.
S109: The sterilized product is homogenized under high pressure at a pressure of 55 MPa, after cooling to below 50°C., porcine osteoin taste peptide is formed.
Embodiment 2
Embodiments of the present invention provide a method for preparing porcine osteoporosis taste peptides. The method includes:
S201: selecting, cleaning, crushing pork bone and forming pork minced bone; pork bones include pork leg bone and pork miscellaneous bone.
S202: Pork bones are boiled in water at a temperature of 115°C for 4h to form a soup. Among them, the mass ratio of pork leg bones, pork miscellaneous bones and water is 45: 25: 45.
S203: The broth is filtered through a 120-mesh screen and then double-linked filtered to form a filtrate.
S204: After the filtrate is allowed to stand for 180min for layer separation, the lower layer liquid is separated.
S205: The lower layer liquid is double-effect vacuum concentrated under the condition of the first effect temperature of 80°C and the second effect temperature of 60°C to form porcine bone hormone. Among them, the dry matter content of the concentrated porcine osteoin is 50BX.
S206: After the temperature of porcine osteopontin reaches 55°C, protease and flavor enzyme are added to enzymolysis to form an enzymolysis product. Among them, the added amounts of protease and flavor enzymes are 0.5% of the quality of porcine osteoin.
S207: The enzymatic hydrolysate is inactivated at a temperature of 100°C. After the enzymatic treatment, xylose, glucose, vitamin B1 and L-cysteine are added, the reaction is carried out at a temperature of115°C for 90min to form a reaction product. Among them, the mass ratio of the hydrolysate, xylose, glucose, vitamin B Iand L-cysteine is 55: 8: 25: 0.5: 1.5.
S208: The reaction product is added with salt, monosodium glutamate, sugar, green onion and ginger, and sterilized at a temperature of 100°C for 30min to form a sterilized product. Among them, the mass ratio of the reaction product, table salt, monosodium glutamate, sugar, spring onion and ginger is 55: 8: 8: 8: 2: 2.
S209: The sterilized product is homogenized under high pressure at a pressure of 50 MPa, after cooling to below 50°C., porcine osteoin taste peptide is formed.
Embodiment 3
Embodiments of the present invention provide a method for preparing porcine osteoporosis taste peptides. The method includes:
S301: selecting, cleaning, crushing pork bone and forming pork minced bone; pork bones include pork leg bone and pork miscellaneous bone.
S302: Pork bones are boiled in water at a temperature of 125°C for 5h to form a soup. Among them, the mass ratio of pork leg bones, pork miscellaneous bones and water is 55: 35: 55.
S303: The broth is filtered through a 120-mesh screen and then double-linked filtered to form a filtrate.
S304: After the filtrate is allowed to stand for 180min for layer separation, the lower layer liquid is separated.
S305: The lower layer liquid is double-effect vacuum concentrated under the condition of the first effect temperature of 85°C and the second effect temperature of 65°C to form porcine bone hormone. Among them, the dry matter content of the concentrated porcine osteoin is 50BX.
S306: After the temperature of porcine osteopontin reaches 60°C, protease and flavor enzyme are added to enzymolysis to form an enzymolysis product. Among them, the added amounts of protease and flavor enzymes are 0.5% of the quality of porcine osteoin.
S307: The enzymatic hydrolysate is inactivated at a temperature of 100°C. After the enzymatic treatment, xylose, glucose, vitamin B1 and L-cysteine are added, the reaction is carried out at a temperature of 125°C for100min to form a reaction product. Among them, the mass ratio of the hydrolysate, xylose, glucose, vitamin B Iand L-cysteine is 60: 12: 35: 1.5: 2.5.
S308: The reaction product is added with salt, monosodium glutamate, sugar, green onion and ginger, and sterilized at a temperature of 105°C for 40min to form a sterilized product. Among them, the mass ratio of the reaction product, table salt, monosodium glutamate, sugar, spring onion and ginger is 65: 12: 12: 12: 7: 7.
S309: The sterilized product is homogenized under high pressure at a pressure of 60MPa, after cooling to below 50°C, porcine osteoin taste peptide is formed.
Embodiment 4
Embodiments of the present invention provide a method for preparing porcine osteoporosis taste peptides. The method includes:
S401: selecting, cleaning, crushing pork bone and forming pork minced bone; pork bones include pork leg bone and pork miscellaneous bone.
S402: Pork bones are boiled in water at a temperature of 118°C for 4.5h to form a soup. Among them, the mass ratio of pork leg bones, pork miscellaneous bones and water is 51: 28: 48.
S403: The broth is filtered through a 120-mesh screen and then double-linked filtered to form a filtrate.
S404: After the filtrate is allowed to stand for 180min for layer separation, the lower layer liquid is separated.
S405: The lower layer liquid is double-effect vacuum concentrated under the condition of the first effect temperature of 83°C and the second effect temperature of 63°C to form porcine bone hormone. Among them, the dry matter content of the concentrated porcine osteoin is 50BX.
S406: After the temperature of porcine osteopontin reaches 58°C, protease and flavor enzyme are added to enzymolysis to form an enzymolysis product. Among them, the added amounts of protease and flavor enzymes are 0.5% of the quality of porcine osteoin.
S407: The enzymatic hydrolysate is inactivated at a temperature of 100°C. After the enzymatic treatment, xylose, glucose, vitamin B1 and L-cysteine are added, the reaction is carried out at a temperature of119°C for 95min to form a reaction product. Among them, the mass ratio of the hydrolysate, xylose, glucose, vitamin B Iand L-cysteine is 58: 9: 31: 0.8: 1.9.
S408: The reaction product is added with salt, monosodium glutamate, sugar, green onion and ginger, and sterilized at a temperature of 102°C for 35min to form a sterilized product. Among them, the mass ratio of the reaction product, table salt, monosodium glutamate, sugar, spring onion and ginger is 58: 10: 11: 10: 4: 4.
S409: The sterilized product is homogenized under high pressure at a pressure of 56MPa, after cooling to below 50°C, porcine osteoin taste peptide is formed.
The technical personnel in this field will easily think of other embodiments of the present invention after considering the description and practicing the disclosure of the invention herein. The purpose of this application is intended to cover any variations, uses, or adaptive changes of the present invention that follow the general principles of the present invention and include common general knowledge or customary technical means in the technical field not disclosed by the present invention. The description and embodiments are to be considered exemplary only, and the true scope and spirit of the invention are pointed out by the following claims.
It should be understood that relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply the existence of any such actual relationship or order between those entities or operations. The present invention is not limited to the precise structure that has been described above, and various modifications and changes can be made without departing from the scope thereof. The scope of the invention is only limited by the appended claims.
Claims (8)
1. The invention relates to a method for preparing porcine osteoporosis taste peptides, which is characterized in that it includes: selecting, cleaning, crushing pork bone and forming pork minced bone;
The pork minced bone is boiled in water at a temperature of115-125°C for 4-5h to form a soup;
The soup is filtered through a screen and then double-filtered to form a filtrate;
After the filtrate is statically stratified, the lower layer liquid is separated;
The lower layer liquid is subjected to double-effect vacuum concentration to form porcine bone hormone;
Protease and flavor enzymes are added to the porcine osteotin, which can be hydrolyzed to form an enzymatic hydrolysate;
After the enzymolysis treatment, the enzyme is added with xylose, glucose, vitamin B1 and L-cysteine, and reacted at a temperature of115-125°C for 90-100min to form a reaction product;
The reaction product is added with salt, monosodium glutamate, sugar, green onion and ginger, and sterilized at a temperature of 100-105°C for 30-40min to form a sterilized product;
The sterilized product is homogenized under high pressure, after cooling, porcine osteoporide taste peptide is formed.
2. The preparation method according to claim 1 is characterized in that the pork bone comprises pork leg bones and pork miscellaneous bones.
3. The preparation method according to claim 2 is characterized in that the mass ratio of the pork leg bone, the pork miscellaneous bone and water is (45-55): (25-35): (45-55) .
4. The preparation method according to claim 1 is characterized in that the dry matter content of the porcine osteoin is 50BX.
5. The preparation method according to claim 1 is characterized in that the first effect temperature is80-85°C, and the second effect temperature is 60-65°C.
6. The preparation method according to claim 1 is characterized in that the mass ratio of the enzymolysis product, the xylose, the glucose, the vitamin B1 and the L-cysteine is (55 ): (8-12): (25-35): (0.5-1.5): (1.5-2.5).
7. The preparation method according to claim 1 is characterized in that the mass ratio of the reaction product, the salt, the monosodium glutamate, the white sugar, the shallot, and the ginger is (55-65): (8-12): (8-12): (8-12): (2-7): (2-7).
8. The preparation method according to claim 1 is characterized in that the pressure range of the high pressure homogenization is 50-60 MPa.
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