CN102295710A - Method of comprehensive utilization of fresh bone with cartilage and simultaneous production of chondroitin sulfate and meat flavor - Google Patents
Method of comprehensive utilization of fresh bone with cartilage and simultaneous production of chondroitin sulfate and meat flavor Download PDFInfo
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- CN102295710A CN102295710A CN201110172918A CN201110172918A CN102295710A CN 102295710 A CN102295710 A CN 102295710A CN 201110172918 A CN201110172918 A CN 201110172918A CN 201110172918 A CN201110172918 A CN 201110172918A CN 102295710 A CN102295710 A CN 102295710A
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- cartilage
- chondroitin sulfate
- functional protein
- enzymolysis
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Abstract
The invention relates to a method of comprehensive utilization of fresh bones with cartilage and simultaneous production of chondroitin sulfate and meat flavor, and the method comprises the following steps: cleaning fresh cartilage, boiling, removing oil, performing enzymatic hydrolysis by neutral protease, adding exopetidase and performing enzymatic hydrolysis; separating and preparing chondroitin sulfate; concentrating the protease enzymatic hydrolysate; adding thiamine hydrochloride, cysteine hydrochloride, chicken oil, glucose and xylose to prepare meat flavour. The method of the invention has the following characteristics that: in the hydrolysis, two-step decomposition is performed by neutral protease and exopetidase, which facilitates the maillard reaction of functional protein extracts and specific substances; salty flavor is generated, which can eliminate the bitterness generated during hydrolysis, and make the meat flavor more delicious; a lot of protein is recovered, which reduces the stress of sewage treatment plants.
Description
Technical field
The present invention relates to the method that chondroitin sulfate and meat flavour are produced in a kind of bright bone comprehensive utilization that contains cartilage simultaneously.
Background technology
Chondroitin sulfate (Chondroitin sulfate) is a kind of acidic mucopolysaccharide, it is the disaccharide polymkeric substance that alternately links by D2 glucuronic acid and hexosamine, its common and proteic form of protein bound saccharogenesis extensively is present in mammiferous cartilage, larynx bone, nasal bone and the tracheae.Chondroitin sulfate has reducing blood-fat, anticoagulation, anti-inflammatory and physiologically active such as antitumor, is used for the sclerosis of prevention of arterial congee shape, enhance immunity power, treatment rheumatosis and ephritis clinically and the dysacousis that caused by Streptomycin sulphate etc.As foodstuff additive, chondroitin sulfate can be used for food emulsification, preserve moisture and dispelling abnormal flavor.In makeup, add chondroitin sulfate, can regulate the cellular metabolism of skin, promote the absorption of nutrition, keep the moisture of skin and improve hair quality.
The bright osteotrophy that contains cartilage is very abundant, not only contains protein, fat, osso-albumin, chrondroitin, phospholipid, phosphorprotein, also have mineral substance such as abundant calcium, phosphorus, iron, zinc, and its content is the several times of fresh meat.Bone protein is the protein of solubility, and its specific absorption and biological value are higher.People often adopt to choose purified cartilage or contain subcartilaginous bright bone and produce in the production of extracting chondroitin sulfate.Yet these valuable resources but seldom are utilized except extracting chrondroitin in chondroitin sulfate extracts factory, and the water-soluble protein of the overwhelming majority is discharged as waste water, has brought serious pollution problem.Therefore the bright bone resource of deep development effectively improves its comprehensive utilization value, is extremely important and a have great significance job.
Summary of the invention
The method that the object of the present invention is to provide a kind of bright bone comprehensive utilization that contains cartilage to produce chondroitin sulfate and meat flavour simultaneously, adopt biological enzymolysis technology, the bright bone that contains cartilage is carried out deep development, when having obtained high-quality chondroitin sulfate yield, obtained functional protein (ossein), and functional protein (ossein) is carried out deep development produce meat flavour, realized the comprehensive utilization of its value, greatly reduced the waste water pollution problem of chrondroitin manufacturing enterprise.
The present invention realizes by following measure:
The method that chondroitin sulfate and meat flavour are produced in a kind of bright bone comprehensive utilization that contains cartilage simultaneously is characterized in that adopting following steps:
(1) after fresh cartilage cleans, add the water of 5-10 times of weight, boiling is deoiled, and regulates pH 8.3～8.8, and temperature is controlled to be 50-60 ℃, adds to account for the neutral protease that cartilage weight is 0.2-0.8%, enzymolysis 4-8 hour; Regulate pH 7.0～7.5, temperature is controlled to be 50-60 ℃, adds to account for the peptide ending enzyme that cartilage weight is 0.1-0.5%, enzymolysis 3-5 hour;
(2) enzymolysis solution adopts the method for resin absorption or ultrafiltration to separate the preparation chondroitin sulfate, and the solution behind the separation preparation chondroitin sulfate is protein enzymatic hydrolyzate;
(3) protein enzymatic hydrolyzate concentrates, and gets functional protein cream, and the solid content of functional protein cream is wt20%-30%.
(4) functional protein cream adds the thiamine salt hydrochlorate, cysteine hydrochloride, and chicken fat, glucose sugar and wood sugar stir, and transfer pH=5.5-8.5, are heated to 90--121 ℃, and the reaction times is 30-150min, after the drying, makes meat flavour; The thiamine salt hydrochlorate, cysteine hydrochloride, chicken fat, the weight percent that glucose sugar and wood sugar account for functional protein cream respectively is 10-25%, 15-30%, 20-40%, 5-10%, 5-10%.
The method of the invention described above, described peptide ending enzyme are preferably aspergillus oryzae (Aspergillus oryzae).
Method of the present invention has following characteristics:
(1) the hydrolysis enzyme is the key that realizes containing the bright bone comprehensive utilization of cartilage, an innovative point of the present invention is to adopt neutral protease to act on the different target spots of bright bone protein molecule, abundant hydrolyze protein molecules, make the chondroitin sulfate molecule dissociate out, and fully show polarity, so no matter to be to adopt ultrafiltration concentration process or resin absorption technique, all can to have guaranteed the quality of chrondroitin.The enzymolysis process of neutrallty condition in abundant enzymolysis protein, uses enzymolysis solution or protein liquid to be under the neutrallty condition, thereby has guaranteed the quality of meat flavour.
(2) second innovative point of the present invention is to add peptide ending enzyme (aspergillus oryzae Aspergillus oryzae) and carries out secondary enzymolysis.Degree of depth enzymolysis can obtain a large amount of total free aminoacidss after adding peptide ending enzyme, can be used as the good origin of amino acid of Mei Lade (maillard) reaction, can well be applied to produce in salt taste essence, bone soup or the various base-material food flavouring of doing with albumen, as the instant noodle seasoning bag etc.Can directly apply in the processing of ham sausage at the egg white icing of carnivorous processing industry after concentrating.
(3) the 3rd innovative point of the present invention is to make functional protein cream and specific material generation Maillard reaction, generates salt taste essence.
(4) the enzymolysis stage of raw material is adopted neutral protein prozyme (food grade), after PH is adjusted to 8.0-8.5, along with the PH that carries out of enzymolysis descends automatically, no longer with the hydrochloric acid readjustment, has avoided the salt generation.Peptide ending enzyme is to downcut amino acid one by one from the C end of polypeptide and N end, and the polypeptide after the hydrolysis is modified, and eliminates the bitter taste that hydrolysis produces, and makes the meat flavour delicious flavour.
(5) suggestion is adopted airtight equipment in boiling and enzymolysis operation in the production, prevents a large amount of air admission in operation, causes fat and proteic oxidation.
(6) longer through the overtesting resin extraction method production cycle, every batch of material needs 36 hours, needs the time of plastic resin treatment in addition, and in addition, the albumen that the resin extraction method obtains contains more salt.And the ultrafiltration process production that can finish a batch of material in 18 hours with short production cycle, the albumen saltiness of producing is low, is particularly suitable for the salinity in the albumen is had the producer of requirement.In addition, ultrafiltration process is simple to operate, and the production efficiency height is that the producer that is suitable for mass-producing adopts.
(7) because a large amount of albumen reclaims, BOD and COD in the waste water greatly reduce, and have alleviated the pressure of sewage work.
Embodiment:
(1) resin absorption technique:
The meat flavour production technique
Above-mentioned protein enzymatic hydrolyzate 500g is concentrated, get functional protein (ossein) cream 100g, solid content is wt26.4%;
Take by weighing functional protein (ossein) cream 100g, thiamine salt hydrochlorate 20g, cysteine hydrochloride 20g respectively, stir, adjusting pH is 6.0, adds chicken fat 35g then, and glucose and wood sugar are respectively 10g and 5g, in 95 ℃ of heating 120min.Obtain the meat flavour of good stewed chicken meat flavor.If be heated to 115 ℃, time 30min obtains the essence of roast chicken local flavor.
(2) ultrafiltration technology
The meat flavour production technique
Above-mentioned protein enzymatic hydrolyzate 500g is concentrated, get functional protein (ossein) cream 100g, solid content is wt22.5%;
Take by weighing functional protein (ossein) cream 100g, thiamine salt hydrochlorate 15g, cysteine hydrochloride 25g respectively, stir, adjusting pH is 6.0, adds chicken fat 25g then, and glucose and wood sugar are respectively 7g and 8g, in 95 ℃ of heating 120min.Obtain the meat flavour of good stewed chicken meat flavor.If be heated to 115 ℃, time 30min obtains the essence of roast chicken local flavor.
Above paste essence spraying drying obtains the powdered meat flavour.
The meat flavour of paste and powdered meat flavour are meat products, food and drink, the raw material of chafing dish seasoning and instant noodle seasoning bag.
Claims (2)
1. a bright bone that contains cartilage fully utilizes the method for producing chondroitin sulfate and meat flavour simultaneously, it is characterized in that adopting following steps:
(1) after fresh cartilage cleans, add the water of 5-10 times of weight, boiling is deoiled, and regulates pH 8.3～8.8, and temperature is controlled to be 50-60 ℃, adds to account for the neutral protease that cartilage weight is 0.2-0.8%, enzymolysis 4-8 hour; Regulate pH 7.0～7.5, temperature is controlled to be 50-60 ℃, adds to account for the peptide ending enzyme that cartilage weight is 0.1-0.5%, enzymolysis 3-5 hour;
(2) enzymolysis solution adopts the method for resin absorption or ultrafiltration to separate the preparation chondroitin sulfate, and the solution behind separation (3) the preparation chondroitin sulfate is protein enzymatic hydrolyzate;
(3) protein enzymatic hydrolyzate concentrates, and gets functional protein cream, and the solid content of functional protein cream is 20wt%-30wt%;
(4) functional protein cream adds the thiamine salt hydrochlorate, cysteine hydrochloride, and chicken fat, glucose sugar and wood sugar stir, and transfer pH=5.5-8.5, are heated to 90--121 ℃, and the reaction times is 30-150min, after the drying, makes meat flavour; The thiamine salt hydrochlorate, cysteine hydrochloride, chicken fat, the weight percent that glucose sugar and wood sugar account for functional protein cream respectively is 10-25%, 15-30%, 20-40%, 5-10%, 5-10%.
2. method according to claim 1 is characterized in that: described peptide ending enzyme is aspergillus oryzae (Aspergillus oryzae).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110172918A CN102295710A (en) | 2011-06-24 | 2011-06-24 | Method of comprehensive utilization of fresh bone with cartilage and simultaneous production of chondroitin sulfate and meat flavor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110172918A CN102295710A (en) | 2011-06-24 | 2011-06-24 | Method of comprehensive utilization of fresh bone with cartilage and simultaneous production of chondroitin sulfate and meat flavor |
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| CN102295710A true CN102295710A (en) | 2011-12-28 |
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| CN201110172918A Pending CN102295710A (en) | 2011-06-24 | 2011-06-24 | Method of comprehensive utilization of fresh bone with cartilage and simultaneous production of chondroitin sulfate and meat flavor |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657285A (en) * | 2012-05-30 | 2012-09-12 | 张军民 | Smallpeptide chelate trace element feed additive and production process thereof |
| CN102690372A (en) * | 2012-05-16 | 2012-09-26 | 中国农业科学院农产品加工研究所 | Method for co-production of de-boned raw chicken, chicken bone soup-stock and chondroitin sulfate using chicken skeleton |
| CN102813177A (en) * | 2012-09-17 | 2012-12-12 | 黄明 | Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof |
| CN102987330A (en) * | 2012-12-13 | 2013-03-27 | 浙江正味食品有限公司 | Method for producing flavoring material by double-bacteria fermentation bone paste |
| CN103172764A (en) * | 2013-04-01 | 2013-06-26 | 管桂义 | Method for producing chondroitin by taking duck tracheas as raw material |
| CN103755833A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Method for extracting chondroitin sulfate from ossein |
| CN105519761A (en) * | 2015-12-18 | 2016-04-27 | 荣成广润水产食品有限公司 | Method for preparing functional polypeptide by utilizing squid pen |
-
2011
- 2011-06-24 CN CN201110172918A patent/CN102295710A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 《食品研究与开发》 20110405 王立杰等 含软骨鲜骨的综合利用新技术 第107页第17至21行 1 第32卷, 第4期 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102690372A (en) * | 2012-05-16 | 2012-09-26 | 中国农业科学院农产品加工研究所 | Method for co-production of de-boned raw chicken, chicken bone soup-stock and chondroitin sulfate using chicken skeleton |
| CN102690372B (en) * | 2012-05-16 | 2014-04-23 | 中国农业科学院农产品加工研究所 | Method for co-production of de-boned raw chicken, chicken bone soup-stock and chondroitin sulfate using chicken skeleton |
| CN102657285A (en) * | 2012-05-30 | 2012-09-12 | 张军民 | Smallpeptide chelate trace element feed additive and production process thereof |
| CN102813177A (en) * | 2012-09-17 | 2012-12-12 | 黄明 | Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof |
| CN102987330A (en) * | 2012-12-13 | 2013-03-27 | 浙江正味食品有限公司 | Method for producing flavoring material by double-bacteria fermentation bone paste |
| CN102987330B (en) * | 2012-12-13 | 2014-01-22 | 浙江正味食品有限公司 | Method for producing flavoring material by double-bacteria fermentation bone paste |
| CN103172764A (en) * | 2013-04-01 | 2013-06-26 | 管桂义 | Method for producing chondroitin by taking duck tracheas as raw material |
| CN103172764B (en) * | 2013-04-01 | 2015-05-20 | 管桂义 | Method for producing chondroitin by taking duck tracheas as raw material |
| CN103755833A (en) * | 2014-01-03 | 2014-04-30 | 漯河双汇生物工程技术有限公司 | Method for extracting chondroitin sulfate from ossein |
| CN105519761A (en) * | 2015-12-18 | 2016-04-27 | 荣成广润水产食品有限公司 | Method for preparing functional polypeptide by utilizing squid pen |
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Application publication date: 20111228 |