CN101481649B - Production process for producing collagen bone calcium vinegar from pig bone - Google Patents
Production process for producing collagen bone calcium vinegar from pig bone Download PDFInfo
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- CN101481649B CN101481649B CN2009100138858A CN200910013885A CN101481649B CN 101481649 B CN101481649 B CN 101481649B CN 2009100138858 A CN2009100138858 A CN 2009100138858A CN 200910013885 A CN200910013885 A CN 200910013885A CN 101481649 B CN101481649 B CN 101481649B
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- bone
- pig
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Abstract
The invention discloses a production technique which utilizes pig bones to produce collagen bone calcium vinegar, and belongs to the production technique field of further processing and utilizing pig bones. The production technique comprises working procedures, such as pretreatment, stewing, filtration, separation, hydrolization, blending, inactivation, seasoning and the like. Through the production technique, an ideal seasoning which has rich nutrients and fresh taste, improves the health and beautifies and nourishes faces can be produced.
Description
Technical field
The technology that the present invention utilizes the pig bone to produce collagen protein bone calcium vinegar belongs to the manufacture field of the deep processing of pig bone, utilization.
Background technology
Common vinegar mainly is through cereal or beans tankage being contained certain amino acid, VITAMINs etc. through fermentation, having the common seasonings of certain local flavor.Mostly contained protein is vegetable protein in the common vinegar, and content is lower, is difficult to satisfy people to diet and healthy requirement, and in people's dietary structure, brings into play health-care effect.
Summary of the invention
The purpose of this invention is to provide a kind of technology of utilizing the pig bone to produce collagen protein bone calcium vinegar, produce nutritiously, delicious flavour improves the health, but the collagen protein bone calcium vinegar of supplement calcium again beautifying face and moistering lotion the time.
For reaching above purpose, the technical matters that the present invention utilizes the pig bone to produce collagen protein bone calcium vinegar is:
1, pre-treatment: with the pig bone cut apart, fleshing, cleaning; 2, boiling: the pig bone after pretreated is placed in the pressure kettle, add the water of twice pig bone amount, under 0.15MPa pressure, boiled 8 hours; 3, filter, separate: bone soup is filtered, get filtrating, oil slick is removed in the cooling back; 4, hydrolysis: place 55 ℃ of water-baths to heat bone soup; Regulate PH to 3.0-3.5 with alimentary acetic acid; Add mass volume ratio respectively and be 2.5% bone calcium and 0.5% proteolytic enzyme, kept bone soup temperature 40-45 ℃ of hydrolysis 5-6 hour, the per-cent that below occurs is mass volume ratio; 5, allotment: hydrolysis finishes, and adds 1.5% white sugar, 3% material water, 1% salt and stirs; 6, deactivation: the work in-process that allotment is good are heated to the boiling postcooling, cross leaching filtrating; 7, seasoning: above-mentioned solution is added 2% monosodium glutamate, 0.03%5 '-inosine acid disodium, 0.03%5 '-Sodium guanylate, be stirred to dissolving, regulate PH to 3.0-3.5, add 56 ° of Erguotou wine 0.3% mixings with alimentary acetic acid; 8, sealing is preserved, and promptly gets collagen protein bone calcium vinegar.
The present invention compares with existing vinegar production, have following some:
1, with short production cycle: the completion of sequence of operations process of the present invention only needed to accomplish in 2-3 days, was significantly shorter than the common vinegar production cycle.
2, nutritious: product of the present invention is separated by the bone soup and is transformed, and protein especially collagen content is high.
3, be prone to absorb: protein has been hydrolyzed to micromolecular polypeptide and amino acid, is beneficial to absorption.
4, local flavor is better.
Embodiment
Existing production technique of the present invention is described further: 1, pre-treatment: get that 4kg pig bone is cut apart, fleshing, cleaning; 2, boiling: the pig bone after pretreated is placed in the pressure kettle, add 8kg water, under 0.15MPa pressure, boiled 8 hours; 3, filtration, separation: bone soup is filtered, get filtrating, removal oil slick in cooling back gets bone soup 5800ml; 4, hydrolysis: place 55 ℃ of water-baths to heat bone soup, regulate PH to 3.0-3.5, add the bone calcium of 135g and the proteolytic enzyme of 30g respectively, kept bone soup temperature 40-45 ℃ of hydrolysis 5-6 hour with alimentary acetic acid; 5, allotment: hydrolysis finishes, and adds white sugar 73g, material water (boil form by anise, dried orange peel, cassia bark, Chinese prickly ash, cloves etc.) 170ml, and salt 58g stirs; 6, deactivation: the work in-process that allotment is good are heated to the boiling postcooling, cross leaching filtrating; 7, seasoning: above-mentioned solution adds monosodium glutamate 100g, and 5 '-inosine acid disodium 1.5g, 5 '-Sodium guanylate 1.5g are stirred to dissolving, regulates PH to 3.0-3.5 with alimentary acetic acid, adds Erguotou wine (56 °) 20ml mixing; 8, sealing is preserved.
Claims (1)
1. utilize the pig bone to produce the production technique of collagen protein bone calcium vinegar, it is characterized in that: 1, pre-treatment: with the pig bone cut apart, fleshing, cleaning; 2, boiling: the pig bone after pretreated is placed in the pressure kettle, add the water of twice pig bone amount, under 0.15MPa pressure, boiled 8 hours; 3, filter, separate: bone soup is filtered, get filtrating, oil slick is removed in the cooling back; 4, hydrolysis: place 55 ℃ of water-baths to heat bone soup; Regulate PH to 3.0-3.5 with alimentary acetic acid; Add mass volume ratio respectively and be 2.5% bone calcium and 0.5% proteolytic enzyme, kept bone soup temperature 40-45 ℃ of hydrolysis 5-6 hour, the per-cent that below occurs is mass volume ratio; 5, allotment: hydrolysis finishes, and adds 1.5% white sugar, 3% material water, 1% salt and stirs; 6, deactivation: the work in-process that allotment is good are heated to the boiling postcooling, cross leaching filtrating; 7, seasoning: above-mentioned solution is added 2% monosodium glutamate, 0.03%5 '-inosine acid disodium, 0.03%5 '-Sodium guanylate, be stirred to dissolving, regulate PH to 3.0-3.5, add 56 ° of Erguotou wine 0.3% mixings with alimentary acetic acid; 8, sealing is preserved, and promptly gets collagen protein bone calcium vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100138858A CN101481649B (en) | 2009-01-22 | 2009-01-22 | Production process for producing collagen bone calcium vinegar from pig bone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100138858A CN101481649B (en) | 2009-01-22 | 2009-01-22 | Production process for producing collagen bone calcium vinegar from pig bone |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101481649A CN101481649A (en) | 2009-07-15 |
| CN101481649B true CN101481649B (en) | 2012-02-29 |
Family
ID=40878939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100138858A Expired - Fee Related CN101481649B (en) | 2009-01-22 | 2009-01-22 | Production process for producing collagen bone calcium vinegar from pig bone |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101481649B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10694768B2 (en) * | 2014-04-28 | 2020-06-30 | International Dehydrated Foods, Inc. | Process for preparing a soluble protein composition |
| US11388910B2 (en) | 2014-04-28 | 2022-07-19 | International Dehydrated Foods, Inc. | Process for preparing a collagen-rich composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095904A (en) * | 1994-04-28 | 1994-12-07 | 安徽三体保健品公司 | Cow bone extracts |
| CN1105826A (en) * | 1994-01-29 | 1995-08-02 | 唐叶嫱 | Making method of full-nutrient calcium supplementing liquid |
-
2009
- 2009-01-22 CN CN2009100138858A patent/CN101481649B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105826A (en) * | 1994-01-29 | 1995-08-02 | 唐叶嫱 | Making method of full-nutrient calcium supplementing liquid |
| CN1095904A (en) * | 1994-04-28 | 1994-12-07 | 安徽三体保健品公司 | Cow bone extracts |
Non-Patent Citations (1)
| Title |
|---|
| 王兰.新型补钙剂的研制.《中国酿造》.2001,(第3期),第16－19页. * |
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| Publication number | Publication date |
|---|---|
| CN101481649A (en) | 2009-07-15 |
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| C14 | Grant of patent or utility model | ||
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| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Shandong Delisi Food Co., Ltd. Assignor: Delicious Group Co., Ltd. Contract record no.: 2012370000044 Denomination of invention: Production process for producing collagen bone calcium vinegar from pig bone Granted publication date: 20120229 License type: Exclusive License Open date: 20090715 Record date: 20120329 |
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| TR01 | Transfer of patent right |
Effective date of registration: 20171010 Address after: 518000, Guangdong, Shenzhen province Binhe Road, Futian District City Golf (phase two) green seat 11 layer G Patentee after: Shenzhen Delisi Trade Co. Ltd. Address before: 262216 Shandong province Weifang city Zhucheng Town Industrial Park Chang Idris Delisi Group Ltd Patentee before: Delicious Group Co., Ltd. |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120229 Termination date: 20180122 |
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| CF01 | Termination of patent right due to non-payment of annual fee |