CN100428894C - Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method - Google Patents
Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method Download PDFInfo
- Publication number
- CN100428894C CN100428894C CNB2005101220457A CN200510122045A CN100428894C CN 100428894 C CN100428894 C CN 100428894C CN B2005101220457 A CNB2005101220457 A CN B2005101220457A CN 200510122045 A CN200510122045 A CN 200510122045A CN 100428894 C CN100428894 C CN 100428894C
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- sheep bone
- nutrient
- liquor made
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The present invention relates to nutrient liquor made from sheep bone enzymolysis polypeptide and a preparing method thereof. The nutrient liquor made from sheep bone enzymolysis polypeptide belongs to the technical field of a nutrient beverage. The preparing method of the nutrient liquor made from sheep bone enzymolysis polypeptide comprises the technological processes of sheep bone enzymolysis, enzymolysis liquor debitterization and enzymolysis liquor flavoring, wherein sheep bone and water are mixed in the ratio of 1: (1 to 5) by weight to add 150 to 200 mu /g of neutral proteinase, the enzymolysis temperature is from 50 to 60DEG C, the pH value of the enzymolysis liquor is neutral, and the enzymolysis time is from 5 to 7 hours; 5 to 10% of cane sugar, 0.5 to 1% of glycine and 0.4 to 0.9% of citric acid are added into the enzymolysis liquor; the debitterized enzymolysis liquor is diluted 1 to 3 times to add 5 to 8 wt% of cane sugar, 0.1 to 0.4 wt% of citric acid, 1 to 3 wt% of honey, 0.05 to 0.2 wt% of xanthan and 0.05 to 0.2 wt% of CMC to obtain the nutrient liquor. The present invention has the advantages of low reaction temperature, short time, no pollution, high product nutritive value, good instant soluble property, easy digestive absorption, etc.
Description
Technical field
The invention belongs to the nourishing beverage technical field, particularly relate to a kind of preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide.
Background technology
At present, the mode of production of protein hydrolysate is divided into chemical degradation method and enzyme edman degradation Edman.Chemical method is to utilize acid and alkali hydrolysis albumen, and reaction condition is violent, and amino acid is impaired serious in the production process.Experimental results show that: alkali process hydrolysis albumen can make L-amino acid form D-amino acid, can also form noxious material.Enzyme engineering belongs to modern biotechnology, and enzymolysis utilizes the technology of vegetable protein (as soybean protein, zein etc.) and animal protein (as ox, chicken, fish albumen etc.) a lot, but enzymolysis utilizes the method for bone albumen less.The poultry bone all is used for producing gelatine, animal oil, bone meal etc. in China's major part, and for example a large amount of bone meal are used to animal feed and fertilizer, and its added value is lower.Enzymolysis is the approach that an optimization utilizes bone albumen, the bone collagen that is difficult for by human consumption absorbs can be hydrolyzed to collagen polypeptide, improves its nutritive value and functional characteristic.At present main in this respect enzymolysis to as if accessory substance such as fish-bone.
The material of proteolysis deposits yields bitter taste is a bitter peptides, and its length does not wait from several amino acid residue to twenties amino acid residue.Before the proteolysis, most of hydrophobic side chains is ensconced inner, does not contact taste bud, makes the imperceptible bitter taste of people.When proteolysis, the hydrophobic amino acid side chain that peptide chain contains comes out, contact taste bud and produce bitter taste.Adopt the selective absorption method, its debitterize principle is that hydrophobic peptide can be used the hydrophobic adsorbent Selective Separation.Concrete active carbon (practicality), fluosite, glass fibre and the polysaccharide gel of adopting handled hydrolysate, reaches the debitterize purpose.This method cost height, complex process, de-bittering effect is poor.
Summary of the invention
The present invention provides a kind of preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide for solving the technical problem that exists in the known technology.
The present invention seeks to adopt the sheep bone to carry out enzymolysis and prepare polypeptide nutrient fluid, the best of determining enzymolysis sheep bone exactly is an optimal processing parameter with enzyme, optimum enzymolysis condition, thereby obtain the enzymolysis liquid of optimum efficiency, debitterize is sheltered in employing, determine best debitterize material and consumption, a kind of bone polypeptide beverage that better nutritivity is worth that has is provided.
The present invention takes following technical scheme:
The preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide comprises enzymolysis, enzymolysis liquid debitterized technique and the enzymolysis liquid flavor mixing of bone being characterized in that the preparation process of nutrient liquor made from sheep bone enzymolysis polypeptide is:
(1) enzymolysis of sheep bone
Sheep bone and water are prepared by 1: 1～5 weight ratios; Add neutral proteinase 150-200U/g; 50～60 ℃ of hydrolysis temperatures, pH value are 7, time 5～7h;
(2) enzymolysis liquid debitterize
In enzymolysis liquid, add 5～10% sucrose, 0.5～1% glycine and 0.4～0.9% citric acid enzymolysis liquid is united debitterize;
(3) enzymolysis liquid seasoning
With 1～3 times of debitterize enzymolysis liquid dilution, add weight ratio 5～8% sucrose, 0.1～0.4% citric acid, 1～3% honey, add the CMC of 0.05～0.2% xanthans and 0.05～0.2% again, make the sour-sweet moderate nutrient solution of taste.
The present invention can also adopt following technical measures:
The preparation method of described nutrient liquor made from sheep bone enzymolysis polypeptide is characterized in: the enzymolysis liquid seasoning adds orange juice 3～6%, makes the moderate orange flavor nutrient solution of sweet mouthfeel.
The preparation method of described nutrient liquor made from sheep bone enzymolysis polypeptide is characterized in: the enzymolysis liquid seasoning adds single or mixing composition such as retinyl acetate, calcium gluconae, zinc lactate, makes the moderate child nutrition liquid that is rich in vitamin A, calcium and zinc of sweet mouthfeel.
The preparation method of described nutrient liquor made from sheep bone enzymolysis polypeptide is characterized in: enzymolysis process transfers pH to neutral with NaOH or HCl.
The preparation method of described nutrient liquor made from sheep bone enzymolysis polypeptide is characterized in: carry out canned after the enzymolysis liquid seasoning and sterilization, finally make product.
The preparation method of described nutrient liquor made from sheep bone enzymolysis polypeptide is characterized in: the sheep bone is for deoiling the sheep bone meal of pulverizing through cleaning, autoclaving, the marrow of boning, poach.
Advantage and good effect that the present invention has are:
Enzyme engineering belongs to modern biotechnology, albumen in the enzymatic hydrolysis bone ilium is the approach that an optimization utilizes bone albumen, the bone collagen that the heating of general processing temperature and short time can be difficult to utilize is hydrolyzed into polypeptide and L-amino acid, improve its nutritive value and functional characteristic greatly, and enzymolysis recycles sheep bone albumen and has very high economic worth, plays the effect of turning waste into wealth.The enzymatic hydrolysis reaction temperature is low, and the reaction time is short, and non-environmental-pollution makes product and is of high nutritive value, and based on polypeptide and L type free amino acid, instant capacity is good, is easy to human consumption and absorbs.Sheep bone potentiality to be exploited is very big, and wide market prospects are arranged.
The specific embodiment
In order further to understand summary of the invention of the present invention, characteristics and effect, exemplify following examples now, be described in detail as follows:
Embodiment 1
The preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide comprises enzymolysis, enzymolysis liquid debitterize and the enzymolysis liquid seasoning technical process of bone:
The preliminary treatment of fresh sheep bone:
Fresh sheep bone → cleaning → autoclaving → fragmentation.Detailed process is, fresh sheep bone is cleaned surface contaminants with clear water, through 0.1Mpa autoclaving 3h, purpose be bone marrow, deoil, with osteomalacia and sterilization.Then the bone behind the high pressure is dried, is ground into bone meal.
(1) made from sheep bone enzymolysis
Sheep bone and water are prepared by 1: 2 weight ratio; Add neutral proteinase 180U/g; Constantly transferring pH with 1mol/LNaOH or 1mol/L HCL in the enzymolysis process is 6.98～7.02.55 ℃ of hydrolysis temperatures, time 6h; 95 ℃ then, 10min is with enzyme-deactivating; At 3000 * g, centrifugal 10min gets the enzymolysis supernatant.
(2) enzymolysis liquid debitterize
In enzymolysis liquid, add 6% sucrose, 0.8% glycine and 0.7% citric acid enzymolysis liquid is carried out debitterize.
(3) enzymolysis liquid seasoning
With 2 times of debitterize enzymolysis liquid dilutions, add weight ratio 6% sucrose, 0.3% citric acid, 2% honey, add orange juice 5%, add the CMC of 0.1% xanthans and 0.1% again, make the nutrient solution of the sour-sweet moderate orange flavor of taste.
(4) canned and sterilization
Carry out canned after the enzymolysis liquid seasoning and sterilization, finally make product.
Embodiment 2
Technical process is with embodiment 1.The enzymolysis liquid seasoning adds certain proportion retinyl acetate, calcium gluconae, zinc lactate according to national children's food nutrition standard, makes the moderate child nutrition liquid that is rich in vitamin A, calcium and zinc of sweet mouthfeel.
Embodiment 3
Technical process is with embodiment 1.The enzymolysis liquid seasoning adds certain proportion dl-α-D-, calcium gluconae and sodium selenite according to the adult of country food nutrition standard, makes mouthfeel, smell and color and luster person in middle and old age's nutrient solution preferably.
Claims (6)
1, a kind of preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide is characterized in that: the preparation process of nutrient liquor made from sheep bone enzymolysis polypeptide is:
(1) enzymolysis of sheep bone
Sheep bone and water are prepared by 1: 1～5 weight ratios; Add neutral proteinase 150～200U/g; 50～60 ℃ of hydrolysis temperatures, time 5～7h;
(2) enzymolysis liquid debitterize
In enzymolysis liquid, add 5～10% sucrose, 0.5～1% glycine and 0.4～0.9% citric acid enzymolysis liquid is united debitterize;
(3) enzymolysis liquid seasoning
With 1～3 times of debitterize enzymolysis liquid dilution, add weight ratio 5～8% sucrose, 0.1～0.4% citric acid, 1～3% honey, add the CMC of 0.05～0.2% xanthans and 0.05～0.2% again, make the sour-sweet moderate nutrient solution of taste.
2, the preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide according to claim 1 is characterized in that: the enzymolysis liquid seasoning also adds orange juice 3～6%, makes the moderate orange flavor nutrient solution of sweet mouthfeel.
3, the preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide according to claim 1 is characterized in that: the enzymolysis liquid seasoning also adds retinyl acetate, calcium gluconae, zinc lactate is single or mix composition.
4, the preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide according to claim 1 is characterized in that: enzymolysis process transfers pH value of solution to neutral with NaOH or HCl.
5, the preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide according to claim 1 is characterized in that: carry out canned after the enzymolysis liquid seasoning and sterilization, finally make product.
6, the preparation method of nutrient liquor made from sheep bone enzymolysis polypeptide according to claim 1 is characterized in that: the sheep bone is for deoiling the sheep bone meal of pulverizing through cleaning, autoclaving, the marrow of boning, poach.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101220457A CN100428894C (en) | 2005-11-30 | 2005-11-30 | Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101220457A CN100428894C (en) | 2005-11-30 | 2005-11-30 | Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1785058A CN1785058A (en) | 2006-06-14 |
| CN100428894C true CN100428894C (en) | 2008-10-29 |
Family
ID=36782736
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005101220457A Expired - Fee Related CN100428894C (en) | 2005-11-30 | 2005-11-30 | Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100428894C (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422249B (en) * | 2008-10-17 | 2011-04-06 | 天津农学院 | Method for promoting calcium transformation ratio increasing in sheep bone using enzymolysis and fermentation |
| CN105011189A (en) * | 2015-07-30 | 2015-11-04 | 王之宝 | Making technology and application of mutton bone marrow powder |
| CN106071433A (en) * | 2016-06-07 | 2016-11-09 | 安徽阜南常晖食品有限公司 | A kind of vinosity polypeptide Sucus Pyri and preparation method thereof |
| CN106036273A (en) * | 2016-06-07 | 2016-10-26 | 安徽阜南常晖食品有限公司 | Coarse cereal and polypeptide peach juice and preparation method thereof |
| CN106071434A (en) * | 2016-06-07 | 2016-11-09 | 安徽阜南常晖食品有限公司 | A kind of blood fat reducing polypeptide orange juice and preparation method thereof |
| CN106035688A (en) * | 2016-06-07 | 2016-10-26 | 安徽阜南常晖食品有限公司 | Mango-containing polypeptide beverage with function of reducing blood glucose and preparation method of mango-containing polypeptide beverage |
| CN105995285A (en) * | 2016-06-07 | 2016-10-12 | 安徽阜南常晖食品有限公司 | Sour-sweet-flavor polypeptide-blueberry beverage and preparation method thereof |
| CN107981233A (en) * | 2017-11-29 | 2018-05-04 | 银川伊百盛清真食品有限公司 | Ox, sheep bone biological enzymolysis and peptide, calcium separating and extracting process |
| CN115477556A (en) * | 2022-09-22 | 2022-12-16 | 保定瑞沃斯环境科技有限公司 | Method for preparing polypeptide plant nutrient stimulin by degrading meat and bone meal with biological enzyme method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334302A (en) * | 2001-04-08 | 2002-02-06 | 内蒙古草原兴发股份有限公司 | Process for preparing bone collagen |
| CN1568811A (en) * | 2003-07-23 | 2005-01-26 | 东北农业大学 | Fish peptide nutrient solution and method for producing it from by-products of freshwater fish |
-
2005
- 2005-11-30 CN CNB2005101220457A patent/CN100428894C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1334302A (en) * | 2001-04-08 | 2002-02-06 | 内蒙古草原兴发股份有限公司 | Process for preparing bone collagen |
| CN1568811A (en) * | 2003-07-23 | 2005-01-26 | 东北农业大学 | Fish peptide nutrient solution and method for producing it from by-products of freshwater fish |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1785058A (en) | 2006-06-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100428894C (en) | Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method | |
| CN101627793B (en) | Industrial production method of hydrolyzed wheat protein for feeding | |
| CN102048022B (en) | Soybean polypeptide without hydrolysis and bitter tastes as well as preparation method and application thereof | |
| CN102178205B (en) | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal | |
| CN104256479B (en) | A kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream | |
| CN101787387B (en) | Acid-resistant no-bitterness soybean oligopeptide and production method and application thereof | |
| CN101422204A (en) | Protein powder preparation method through hydrolyzing egg white using protease | |
| CN104140992A (en) | Large-scale preparation method of fish scale type I collagen peptides | |
| CN101766253A (en) | Method for preparing rice protein polypeptide powder from rice residue protein | |
| CN107198252B (en) | Silkworm pupa protein, compound protein thereof and preparation method thereof | |
| CN108727485A (en) | A kind of preparation method of food-grade hydrolysis of keratin | |
| CN104921243B (en) | A kind of preparation method of alfalfa leaf protein peptide beverage | |
| CN107647385A (en) | A kind of fishbone dust and the preparation method of protein peptide mixture chewable tablets | |
| CN102465165B (en) | Preparation method of bioactive peptide | |
| CN101965897A (en) | Processing method for mussel isolated protein | |
| CN105077132A (en) | Method for making seafood seasoning through low-value fishes | |
| CN1185960C (en) | Process for preparing micropeptide bone paste | |
| KR101455209B1 (en) | seasonings containing collagen by using byproduct of dried yellow pollack | |
| CN105661226A (en) | Crab meat antioxidant peptide liquid and crab meat protein-peptide mixed drink | |
| CN102919804B (en) | Preparation method for natural MSG (Monosodium Glutamate) substitute | |
| CN115669909A (en) | Chicken flavor base material and preparation method thereof | |
| CN102125251B (en) | Preparation method of oligopeptide flavor enhancer by controllable enzymolysis proteins | |
| CN1568811A (en) | Fish peptide nutrient solution and method for producing it from by-products of freshwater fish | |
| CN1656902A (en) | Fish noodle and its production method | |
| CN111802505A (en) | Industrialized abalone peptide extraction method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Tianjin Xuanzhen Biomedical Technology Development Co., Ltd. Assignor: Tianjin Agricultural College Contract fulfillment period: 2008.12.8 to 2013.12.8 contract change Contract record no.: 2009120000150 Denomination of invention: Nutrient liquor made from sheep bone enzymolysis polypeptide, and its prepn. method Granted publication date: 20081029 License type: Exclusive license Record date: 2009.7.31 |
|
| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.12.8 TO 2013.12.8; CHANGE OF CONTRACT Name of requester: TIANJIN XUANZHEN BIO-PHARMACEUTICAL DEVELOPMENT CO Effective date: 20090731 |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081029 Termination date: 20101130 |