CN102106527A - Method for making porcine bone monosodium glutamate - Google Patents
Method for making porcine bone monosodium glutamate Download PDFInfo
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- CN102106527A CN102106527A CN2010105601514A CN201010560151A CN102106527A CN 102106527 A CN102106527 A CN 102106527A CN 2010105601514 A CN2010105601514 A CN 2010105601514A CN 201010560151 A CN201010560151 A CN 201010560151A CN 102106527 A CN102106527 A CN 102106527A
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Abstract
The invention discloses a method for making porcine bone monosodium glutamate, belongs to the technical field of food biology, and relates to a method for making bone monosodium glutamate by using porcine bones and component analysis of the bone monosodium glutamate. The method comprises the following main processes of: cleaning, crushing and curing the porcine bones, regulating the pH of bone juice of 55 to 60 DEG C to 7.0, adding 0.1 to 0.3 percent of papain (based on the mass of the substrate), performing enzymolysis for 3 to 4 hours, performing vacuum concentration till the solid content is 30 to 40 percent, performing Malilard reaction for 20 minutes at the temperature of between 115 and 125 DEG C, and performing seasoning compounding, spray drying and microencapsulated inclusion to obtain a porcine bone monosodium glutamate product. By implementing the technology, the additional value of bone products is promoted, and certain protein resources difficultly developed previously are utilized in a form of polypeptide or amino acid food. The bone monosodium glutamate product produced by the method preserves nutrition, fragrance and fresh components in fresh bones, has natural mellow pork flavor characteristic, and is a high-quality flavor and nutrition enhancing agent.
Description
One, technical field
The present invention relates to the Fresh Os Sus domestica is the method that raw material is made pig bone gourmet powder product.The invention belongs to technical field of food biotechnology.
Two, background technology
Bright bone contains 12% protein and 9.5% fat, in addition, also contains abundant calcium microcosmic salt, magnesium, sodium, iron, zinc, potassium, villiaumite, citrate and VA, VD, VB1, micro-nutrient compositions such as VB2, VB12, is the good merchantable brand of nourishing and health preserving.Bone accounts for 35% in slaughtering trunk.Chinese meat total output reached 7,269 ten thousand tons in 2008, accounted for 29% of Gross World Product, and wherein pork output is 4,615 ten thousand tons, accounts for 49% of Gross World Product.China's meat total output was 7,649 ten thousand tons in 2009, was the carnivorous big country of the first in the world, nearly more than 2,000 ten thousand tons in the bone of generation." the improper meat of bone " is the consumption idea of people's quasi-tradition, does not still have much changes so far.Except rib row and spinal joints can be directly used in diet and demand big, other bones are all unmarketable, add that the bone utilization rate is low, store inconvenience, therefore, all have the bone of livestock and poultry such as a large amount of pigs, ox, sheep, chicken to go out of use every year.So both caused the huge wasting of resources, and be easy to corruption and cause serious environmental to be polluted because of bone is rich in nutriment again.Therefore, make full use of bone class resource, develop the bone based food energetically, " bone is become meat " become especially meat processing enterprise problem demanding prompt solution of food service industry.If can be with bright bone comprehensive development and utilization in addition, extract the nutritional labeling in the bone, make the bone gourmet powder product, not only can promote the added value of meat by-product, and the protein resource that makes some in the past be difficult to develop utilized with the form of polypeptide based food, has very positive meaning.
Three, summary of the invention
The invention provides a boar bone gourmet powder preparation method, with the Fresh Os Sus domestica fragmentation, slaking, enzymolysis, concentrate, the Malilard reaction obtains ossein, again with salt, pulverizing such as white granulated sugar, be mixed together with other raw materials, seasoning and adjusting incense, carry out microcapsule embedded processing by spray-drying then, classification, pack after the check and obtain pig bone gourmet powder product, Protein content is 32～35% in this product, total amino acid content is 22～25%, the content of calcium is 570～580mg/kg, the content of phosphorus is 280～290mg/kg, the content of iron is 121～136mg/kg, and the content of zinc is 5～7mg/kg.The result shows: this product has also kept the natural fragrance ingredient of pig bone except that the delicate flavour composition that contains various complexity, can be widely used in meat products processing, instant noodles (seasoning bag), dilated food, frozen food additive and part flavouring base-material.
Four, the specific embodiment
Embodiment prepares pig bone gourmet powder and constituent analysis thereof
(1) take by weighing 10Kg fresh pig bone and clean up, become the fragment of 0.1～3cm through crusher in crushing, join extractor then and carry out the HTHP boiling, temperature is 115～130 ℃, and digestion time is 3～4h.
(2) with the bone juice after the HTHP boiling, (enzyme activity 〉=800000 μ/g), at pH7.0, carry out enzyme digestion reaction 3.5h under 55～60 ℃ of conditions, speed of agitator 50rpm, enzymolysis are placed in the boiling water 15-20min enzyme that goes out to add the 0.1-0.3% papain.
(3) enzymolysis liquid is concentrated, concentrated vacuum is 0.085MPa, and 60～70 ℃ of thickening temperatures are concentrated into solid content 30～40%.
(4) concentrate is adopted ultrasonic processing 20min after, in pressure 29.4psi, 121 ℃, Malilard reacts 20min.
(5) press Malilard reactant liquor 40%, I+G3%, monosodium glutamate 15.5%, white granulated sugar 3.5%, hydrolyzed vegetable protein 5%, natural plant pefume 5%, starch 7%, yeast extract 4%, ginger powder 2.5%, garlic powder 2.5%, pepper powder 0.05%,, salt 10%, pig animal oil 1.9%, VE0.05% preparation also stir evenly.
(6) seasoning composite after, add 12% cycloheptaamylose, 4% gelatin and 4% gum arabic solution, spray-drying is carried out the microencapsulation embedding treatment, moisture is controlled at below 3.5%.
(7) above-mentioned embedding sample is obtained uniform pig bone gourmet powder by the vibratory sieve classification and sorting, pack after the assay was approved at last.
Claims (4)
1. with the bone that cleans up, become the fragment of 0.1-3cm through crusher in crushing, join extractor then and carry out the HTHP boiling and produce bone juice, temperature is 115-130 ℃, digestion time is 3-4h, and is abundant for the extraction that guarantees nutritional labeling, carry out 2 boilings.
2. with the bone juice after the HTHP boiling, add papain and carry out enzyme digestion reaction.Enzyme dosage 0.1-0.3%, pH7.0, hydrolysis temperature 55-60 ℃, enzymolysis time 3-4h, speed of agitator 50rpm, enzymolysis are placed in the boiling water 15-20min enzyme that goes out.
3. enzymolysis liquid is concentrated, concentrated vacuum is 0.08-0.09MPa, thickening temperature 60-70 ℃, be concentrated into solid content 30-40%, and carry out 120-125 ℃, 25-15 minute Malilard reaction.
4. add the auxiliary material seasoning, add cycloheptaamylose, gelatin, gum arabic (three's ratio is 3: 1: 1) solution after dissolving, spray-drying is carried out the microencapsulation embedding treatment, and the control moisture is in 3.5%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105601514A CN102106527A (en) | 2010-11-26 | 2010-11-26 | Method for making porcine bone monosodium glutamate |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105601514A CN102106527A (en) | 2010-11-26 | 2010-11-26 | Method for making porcine bone monosodium glutamate |
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| CN102106527A true CN102106527A (en) | 2011-06-29 |
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| CN2010105601514A Pending CN102106527A (en) | 2010-11-26 | 2010-11-26 | Method for making porcine bone monosodium glutamate |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845709A (en) * | 2011-06-30 | 2013-01-02 | 东莞市美拉德食品有限公司 | Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton |
| CN103169112A (en) * | 2013-04-17 | 2013-06-26 | 天津市春升清真食品有限公司 | White chicken bone soup and preparation method thereof |
| CN104473118A (en) * | 2015-01-09 | 2015-04-01 | 项城市百家实业有限公司 | Seasoning and preparing method thereof |
| CN104855924A (en) * | 2015-05-20 | 2015-08-26 | 毛庆云 | Barbecue high-fiber flavor and preparation method therefor |
| CN107581574A (en) * | 2017-07-27 | 2018-01-16 | 林梁奇 | A kind of pig bone monosodium glutamate and preparation method thereof |
| CN108719930A (en) * | 2018-05-25 | 2018-11-02 | 金华金字火腿有限公司 | A kind of high efficiency preparation method of Jinhua ham bone taste compound |
| CN111011819A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spicy meat balm and preparation method and use method thereof |
| CN111011817A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spiced balm and preparation method and application thereof |
-
2010
- 2010-11-26 CN CN2010105601514A patent/CN102106527A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 《食品与发酵科技》 20100225 游敬刚 等 骨味素酶解工艺的优化研究 第65-68页 第46卷, 第1期 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845709A (en) * | 2011-06-30 | 2013-01-02 | 东莞市美拉德食品有限公司 | Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton |
| CN102845709B (en) * | 2011-06-30 | 2013-10-30 | 东莞市美拉德食品有限公司 | Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton |
| CN103169112A (en) * | 2013-04-17 | 2013-06-26 | 天津市春升清真食品有限公司 | White chicken bone soup and preparation method thereof |
| CN104473118A (en) * | 2015-01-09 | 2015-04-01 | 项城市百家实业有限公司 | Seasoning and preparing method thereof |
| CN104855924A (en) * | 2015-05-20 | 2015-08-26 | 毛庆云 | Barbecue high-fiber flavor and preparation method therefor |
| CN107581574A (en) * | 2017-07-27 | 2018-01-16 | 林梁奇 | A kind of pig bone monosodium glutamate and preparation method thereof |
| CN108719930A (en) * | 2018-05-25 | 2018-11-02 | 金华金字火腿有限公司 | A kind of high efficiency preparation method of Jinhua ham bone taste compound |
| CN111011819A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spicy meat balm and preparation method and use method thereof |
| CN111011817A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spiced balm and preparation method and application thereof |
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Application publication date: 20110629 |