CN1033685C - Bone milk-like liquid and its preparing method and use - Google Patents
Bone milk-like liquid and its preparing method and use Download PDFInfo
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Abstract
The present invention relates to bone emulsion series products and a method for extracting the bone emulsion series products from animal bones, particularly to from cattle bones. The bone emulsion series products are basically prepared from protein, fat, calcium, phosphorus and water, and are prepared by that animal bones used as raw material are broken and cleaned, and are repeatedly cooked and soaked at the temperature of 100 DEGC to 124 DEGC. the bone emulsion series products of the present invention contain high calcium, can be used as the raw material of soup, beverages and food, and can also be used as additive agents for fine chemical products, particularly cosmetics.
Description
The method that the present invention relates to the bone dairy products and from the domestic animals and fowls bone, extract the bone dairy products, the method for extraction bone dairy products from the bone of domestic animals and fowls animals such as ox, sheep, pig, chicken more precisely.
In butchering industry as the assorted bone of byproduct for example spinal joints, neck, shoulder blade, seat bone, thigh bone, in the past all as the raw material of producing gelatine, animal oil and bone meal.Along with the raising of people's living standard, the demand of protein is increased day by day, so people have produced keen interest to the technology of extracting protein from the animal bone.In the last few years, have many documents especially patent documentation reported many work of this respect.
American documentation literature US4,176,199 have introduced to extract from edible ox bone and have contained method of protein.At first ox bone is pulverized.Add water with ox bone amount equivalent, add enzyme, under agitation under the temperature of 125-155F °, boil and soak 3-3.5 hour, heat gradually, but be no more than 195 °F, total heating is boiled the time of soaking and is no more than 6 hours, decompose protein in the dissolving bone, under 135-190 temperature, filter, carry out Separation of Solid and Liquid, and generate the bone soup of the protein that contains 4-7% (percetage by weight).In this technical process, before pulverizing ox bone, ox bone is not cleaned, make in the product to have blood stains, make the black of product.
The Japanese documentation spy opens clear 61-70953 and once reported and contain nutriments such as Phospholipids, phosphoprotein in the bone soup.
The method of being introduced among the Russian Patent document SU839472 of producing bone soup is at first to carry out the precomminution of ox bone, wash the ox bone of precomminution with water, in order to strengthen the process of soaking of boiling, to through the ox bone of the precomminution of washing, pulverize again, make sclerous tissues be crushed to the 10-20 micron, soft tissue is crushed to the 1000-1500 micron, the water yield that is added is 1-2 a times of raw material ox bone, boils in the presence of salt and citric acid and soaks.Process processing after 0.5-1.5 hour with the steam of 1.5-2.0atm, carry out Separation of Solid and Liquid, from liquid, slough sclerotin fat again, in vacuum evaporator, concentrate, sterilization.Containing dry thing in the concentrate is 5-50%.With concentrate spraying oven dry, its inlet temperature is 160 ℃ during the spraying oven dry at last, and outlet temperature is 75 ℃.The advantage of this process is in advance the ox bone of precomminution to be cleaned, but when the ox bone of precomminution pulverized again, pulverizes too for a short time again, and is time-consuming, and the ox bone raw material after pulverizing is easy to run off in operating process.
The Japanese documentation spy opens the preparation method who makes things convenient for soup stock that clear 59-130168 introduces, its technology is: be raw material with the bone, at first to fresh ox bone or in the ox bone of subzero 20 ℃ of refrigerations, chop up with bone cutting machine, be easy to remove the blood stains in boning like this, be easy to again extract, shorten the time of extracting, improve recovery rate.Soaked 20 hours with 100 ℃ poach, or with the autoclave leaching of pressurizeing.If the blood in the flush away ox bone not, the color blackening of ox bone extract produces foul smell.After leaching termination, remove the tallow that floats on the liquid level, filter and obtain the ox bone extract, recovery rate is generally about 10%.This technology weak point is that to boil the time of soaking longer, and yielding poorly of the product in the unit interval expends the energy again.
Chinese patent literature C1046660A is the production method of a boar bone juice powder, with fresh or freezing pig trunk bone, shoulder blade and seat bone is that raw material is after fragmentation, under 125-135 ℃ temperature, carry out obtaining in boiling 4-5 hour bone juice with drinking water in 0.25-0.26Mpa, after melt cinder separation, water-oil separating, the bone juice that obtains is carried out spray-drying, inlet temperature is 290-300 ℃ during spray-drying, and outlet temperature is 80-90 ℃.Water content 2.40-4.78% in the product bone juice powder, calcium 1.3-1.7mg/kg, phosphorus 77.2-132.4mg/kg, fatty 1.9-5.0%, protein is more than 89%.Product bone juice powder be the ecru fine powder not, free from extraneous odour, the advantage of this process is the protein content height, but fat, phosphorus content is low, especially the content of calcium is lower.
From four pieces of above-mentioned patent documentations as can be seen in their product calcium content not high, even very low, and separated the going out of most of fat.
As everyone knows, calcium is the necessary element of human body, and it is a necessary composition in the growth of skeleton, the child who is especially growing, pregnant woman, old old man waits particularly to be needed, and the child gets the disease that various calcium deficiency such as osteomalacia cause because shortage is calcareous.The elderly also may produce other various slight illness owing to calcium deficiency because calcium deficiency makes osteoporosis be easy to fracture, and produces very big misery.In order to replenish the calcium in the human body, often eat medicines such as calcium tablet.Well-known food is accepted by people than medicine is easier, so manage from people's food, especially extracts the product that contains a large amount of calcium and just become an important food research problem from the bone of animal.Make the child of calcium deficiency like this, the old man is more acceptant, and delicious flavour, attaches again and has replenished nutriments such as protein, phosphorus, fat, is more suitable for child's taste.
One object of the present invention just is to develop a kind of calcium content height that extracts from domestic animals and fowls bone (for example ox, sheep, pig bone), fat content suitably high (still being low-fat food) contains the bone dairy products of nutritions such as protein, phosphorus again.
Another object of the present invention is to work out a kind of calcium content height that extracts from domestic animals and fowls bone (for example ox, sheep, pig bone), and fat content is suitably high, contains the process of the bone dairy products of nutritions such as protein, phosphorus again, and technological process is simple.
A kind of bone dairy products of the present invention, with fresh domestic animals and fowls bone section or freezing domestic animals and fowls bone section is raw material, through cleaning, with drinking the bone emulsion that poach soaks generation, be milky, basically by the protein of 2.32-4.8%, the fat of 0.48-1.8%, the calcium of 0.0016-0.012%, phosphorus and the water of 0.0006-0.018% is formed (% is a percetage by weight).
Another kind of bone dairy products are milky, basically by the protein of 2.48-4.68%, and the fat of 0.56-1.44%, the calcium of 0.0028-0.009%, phosphorus and the water of 0.002-0.012% consist of good.
The third bone dairy products are milky, basically by the protein of 2.8-4.56%, and the fat of 0.64-1.32%, the calcium of 0.0038-0.0072%, phosphorus and the water of 0.004-0.009% consist of better.
With the above-mentioned protein that contains 2.32-4.8%, the fat of 0.48-1.8%, the calcium of 0.0016-0.012%, the bone emulsion that the phosphorus of 0.0006-0.018% and water are formed is a material liquid, after vacuum concentrates, obtains a kind of bone dairy products and concentrates bone emulsion, and still be milky, basically by the protein of 4.64-12.7%, the fat of 0.96-4.0%, the calcium of 0.0032-0.030%, phosphorus and the water of 0.0012-0.045% is formed (% is a percetage by weight).
The another kind of bone dairy products that concentrate are milky, basically by the protein of 5-11.7%, and the fat of 1.12-3.6%, the calcium of 0.0056-0.023%, phosphorus and the water of 0.004-0.03% are formed.
The bone dairy products that the third concentrates are milky, basically by the protein of 6.0-11.4%, and the fat of 1.28-3.0%, the calcium of 0.0076-0.018%, phosphorus and the water of 0.008-0.023% are formed.
With the above-mentioned protein that contains 2.32-4.8%, the fat of 0.48-1.8%, the calcium of 0.0016-0.012%, the bone emulsion that the phosphorus of 0.0006-0.018% and water are formed are material liquid, under agitation, after concentrating, vacuum obtains a kind of bone emulsion of bone dairy products high concentration, be the milky paste, basically by the protein of 28-44%, the fat of 6-15%, the calcium of 0.019-0.11%, phosphorus and the water of 0.007-0.16% is formed (% is a percetage by weight).
The bone dairy products of a kind of high concentration of another kind of milky paste, basically by the protein of 30-42.8%, the fat of 7-13%, the calcium of 0.033-0.082%, phosphorus and the water of 0.023-0.11% consist of good.
The bone dairy products of a kind of high concentration of the third milky paste, basically by the protein of 34.6-41.8%, the fat of 8-11%, the calcium of 0.048-0.070%, phosphorus and the water of 0.047-0.080% consist of better.
With the above-mentioned protein that contains 2.32-4.8%, the fat of 0.48-1.8%, the calcium of 0.0016-0.012%, the phosphorus of 0.0006-0.018% and bone emulsion that water is formed are material liquid, concentrate through vacuum and to obtain certain concentration its spray-drying is obtained the milky bone milk powder of a kind of bone dairy products, these powdery bone dairy products are basically by the protein of 58-80%, the fat of 12-30%, the calcium of 0.04-0.2%, phosphorus and the water of 0.015-0.30% is formed (% is a percetage by weight).
Another kind of bone dairy products are the milky powdery, basically by the protein of 62-78%, and the fat of 14-24%, the calcium of 0.07-0.15%, phosphorus and the water of 0.05-0.2% consist of suitable.
The third milky bone dairy products are powdery, basically by the protein of 70-76%, and the fat of 16-22%, the calcium of 0.09-0.12%, phosphorus and the water of 0.10-0.15% consist of better.
Contained moisture content is generally about 1-5% in the bone dairy products of milky powdery, but to contain 2-5% for well.
The method of producing the bone dairy products of the present invention, with fresh domestic animals and fowls bone section or freezing domestic animals and fowls bone section is raw material, 5-20 centimetre of said bone segment length, with 10～35 ℃ of drinking water, 50-80 ℃ of drinking water, 100 ℃ of drinking water divide and three times the bone section are cleaned, the time of cleaning for three times is 3～20 hours, boil under 100-124 ℃ temperature with drinking water after the cleaning and soak, separate through melt cinder, liquid oil separates, obtain bone emulsion, carry out boiling and soak again with drinking water by the above-mentioned condition of soaking of boiling again, so boil repeatedly and soak required number of times, till the bone sections of domestic animals and fowls is soft, obtain bone emulsion, merge above-mentioned bone emulsion.If under 100-124 ℃ temperature, once boil and soak, need digestion 6-19 hour.
Raw materials used domestic animals and fowls bone has the bone of various domestic birds and animals such as ox bone, sheep bone, pig bone, chicken bone, but is good with ox bone.The bone of used domestic animals and fowls is edible bright bone or in the bright bone of-15-20 ℃ storage.
For the ease of the blood stains in the flush away bone, strengthen and boil the effect of soaking, must carry out fragmentation to the bone of various domestic animals and fowls, generally be broken into 5-20 centimetre bone section.Broken bone Duan Taixiao, the one, the bone disintegrating slag that generates is too many, and number of dropouts strengthens when next step cleans, and the 2nd, marrow fat also has more loss.The bone Duan Taida that cuts greater than 20 centimetres of effects that influence digestion, makes not thorough that blood stains in the bone clean, and the color and luster of the bone emulsion that influence is extracted is advisable to be broken into 5-20 centimetre.
For clean in the bone blood stains and attached to the impurity on the bone, but eccysis meat fishy smell again must clean the bone section that is broken into 5-20 centimetre before soaking boiling.The method of cleaning is the drinking water with 10-35 ℃, 50-80 ℃ drinking water, 100 ℃ drinking water divides and three times 5-20 centimetre bone section is cleaned, the total time of cleaning for three times is 3-20 hour, can wash continuously with the flowing water of above-mentioned all temps during cleaning or repeatedly change water and soak.The scavenging period of above-mentioned three wash phases is looked different situation and can suitably be adjusted.
Decide on different situations boiling when soaking used container, boil under 100 ℃ temperature when soaking and can get final product with common pot, but under higher temperature for example 124 ℃ the time, boiling when soaking will be with pressure cooker or autoclave.To boil the number of times that soaks when soaking repeatedly be 2-6 time boiling.Be advisable with 3-5 time again.Boiling when soaking stirring to well, to soak influence little but mixing speed is to boiling, and boils the time of soaking but boil to stir to shorten when soaking.In the amount of boiling the drinking water that is added when soaking at every turn is that raw material domestic animals and fowls bone section amount is 1 with the ratio (weight ratio) of drinking the water yield: 0.6-2.5, the amount of each adding drinking water is too small, then be unfavorable for boiling the leaching nutriment, the addition of drinking water is excessive, and then the content of the dry thing of the nutritious value in the bone emulsion is too low again.Boil the time of soaking is 0.5-3.5 hour at every turn, and total time of soaking of boiling generally had been controlled at 1-19 hour, also can be long again.Boil the temperature of soaking between 100-124 ℃ at every turn, again with 110-120 ℃ for well, if between 100-124 ℃, carry out digestion one time, must digestion 6-19 hour, domestic animals and fowls bone section amount is 1: 1～6.0 with the drinking water addition than (weight ratio).
Boil when soaking with said method, most fat all emulsification but also has sub-fraction not have emulsification in bone emulsion in bone emulsion.Carry out after melt cinder separates with seperator, do not have separating of emulsified fat in bone emulsion and bone emulsion again.Separate like this after not emulsified fat, bone slag, the soft bone and obtain milky bone emulsion.The bone emulsion of producing with method of the present invention is creamy white, just the white of milk.The protein that in the bone emulsion of this bone dairy products, contains 2.32-4.8% (percetage by weight) basically, the fat of 0.48-1.8%, the calcium of 0.0016-0.012%, phosphorus and the water of 0.0006-0.018% are formed.But with basically by the protein of 2.48-4.68%, the fat of 0.56-1.44%, the calcium of 0.0028-0.009%, phosphorus and the water of 0.002-0.012% consist of good.Again with basically by the protein of 2.8-4.56%, the fat of 0.64-1.32%, the calcium of 0.0038-0.0072%, phosphorus and the water of 0.004-0.009% are formed better.
For the content of the dry thing in the bone emulsion that makes above-mentioned bone dairy products higher, the concentration that is bone emulsion is bigger, the bone emulsion of the merging that will produce with said method is a material liquid, temperature in 55-75 ℃ in vacuum concentration pot concentrates, the bone dairy products that are condensed into are a kind of milky concentrated bone emulsion, basically by the protein of 4.64-12.7%, the fat of 0.96-4.0%, the calcium of 0.0032-0.030%, the phosphorus of 0.0012-0.045% is formed, with basically by the protein of 5-11.7%, the fat of 1.12-3.6%, the calcium of 0.0056-0.023%, the phosphorus of 0.004-0.030% and water consist of suitable, again with basically by the protein of 6.0-11.4%, the fat of 1.28-3.0%, the calcium of 0.0076-0.018%, phosphorus and the water of 0.008-0.023% are formed better.
Resulting bone dairy products concentrate bone emulsion and are creamy white, the white of milk just, but slightly atomic sometimes light yellow, deposit-free, free from admixture, free from extraneous odour, no oil slick can be used as soup stock, beverage, mouthfeel is good, lubricates, has light salted cake fried in sesame oil flavor, the fragrant of milk.Concentrated bone emulsion can add the bone breast soup that sugar, salt, natural perfume material or various flavouring are made different taste according to different tastes.The bone emulsion that concentrates is good with the white that is milk, and prove does not have carbonization phenomenon to produce, minimum to its nutrition destruction.
Bigger in order to make the bone dairy products concentrate the content of the dry thing that contains in the bone emulsion, the bone emulsion of the merging that will produce with said method is a material liquid, in having the vacuum concentration pot of agitator, carry out concentrating of longer time down in stirring in 35 °-65 ℃ temperature range, the bone dairy products that are condensed into are the milky paste that a kind of bone emulsion of high concentration is the milk sample.The bone emulsion of this bone dairy products high concentration, basically by the protein of 28-44.0%, the fat of 6-15%, the calcium of 0.019-0.11%, phosphorus and the water of 0.007-0.16% are formed; With basically by the protein of 30-42.8%, the fat of 7-13%, the calcium of 0.033-0.082%, phosphorus and the water of 0.023-0.11% consist of suitable.Again with basically by the protein of 34.6-41.8%, the fat of 8-11%, the calcium of 0.048-0.070%, phosphorus and the water of 0.047-0.080% consist of better.
The bone emulsion of resulting bone dairy products high concentration is similar to the milky paste of milk.Sometimes having shallow beans yellow, is good with the milky that is similar to the milk sample more.This high concentration bone emulsion, no oil slick, deposit-free and impurity, not separated attitude does not have floccule yet, is cooled to be solid-state about 15 ℃, is the paste of dope shape about 20 ℃.Dash with boiling water and promptly to be diluted to the milky bone emulsion.Its free from extraneous odour, no meat flavour, taste lubrication has salted cake fried in sesame oil, the delicate fragrance of milk.The pleasant impression time is long, can make various soup stocks, beverage after the dilution, also can be used as raw material, the batching of food, additive, and the batching of instant food for example can also be as the raw material of fine chemical product, batching, additive cosmetic additive agent for example.Even can be used as hair jelly and use.
For more easily to the packed and transported of bone emulsion, to make powdery for well with the bone emulsion that said method is made, promptly make a kind of bone dairy products bone milk powder, its method be with bone emulsion in vacuum concentration pot, under 55-75 ℃ temperature, concentrate, be concentrated to when wherein containing dry thing and being 25-35%, milk powder carries out spray-drying as Zhi.Spray-dired inlet temperature is 160-200 ℃, and outlet temperature is 75-85 ℃.This bone dairy products bone milk powder is milky, basically by the protein of 58-80%, and the fat of 12-30%, the calcium of 0.04-0.20%, phosphorus and the water of 0.015-0.30% are formed.With basically by the protein of 62-78%, the fat of 14-24%, the calcium of 0.07-0.15%, the phosphorus of 0.05-0.2% and water consist of good, but with basically by the protein of 70-76%, the fat of 16-22%, the calcium of 0.09-0.12%, phosphorus and the water of 0.10-0.15% consist of better.Made bone dairy products bone milk powder is fine-powdered, milky, and the utmost point is like milk powder.With forming milky after the boiling water dilution, no oil slick does not have precipitation, pure bone emulsion.The purposes of this bone dairy products bone milk powder and above-mentioned all bone emulsions, concentrated bone emulsion, the bone emulsion of high concentration is identical, has so just formed the series of products of bone dairy products.
The advantage of producing the process of bone dairy products of the present invention just is: the one, owing to taked to clean raw material domestic animals and fowls bone section for three times with the moisture of different temperatures, boil to repeated multiple times and soak, make product be creamy white, free from extraneous odour, there is not precipitation, free from admixture, no oil slick, the equal emulsification of most fat is in product, fat in the product bone emulsion suitably is improved, the fluid released state does not appear again, and more importantly be that the content of the calcium in the product bone emulsion is increased widely than calcium content in the existing domestic animals and fowls bone extract, and contain amounts of protein, nutritional labelings such as phosphorus.The raw material, batching, additive that bone dairy products bone emulsion of the present invention, bone milk powder can be made raw material, batching, additive, the fine chemical product of soup stock, beverage, food be the additive of cosmetics especially.Also contain Phospholipids, phosphoprotein and vitamin A, vitamin B1 vitamin B2 and nutritional labelings such as zinc and other trace element in the bone milk product of the present invention.
Another advantage of the present invention is that the mouthfeel of bone dairy products of the present invention is good, and is lubricated, has salted cake fried in sesame oil, the fragrant of milk.The pleasant impression time is long.Can also use as hair jelly.
Another advantage of the present invention is exactly owing to contain a large amount of calcium in the goods of the present invention, can be used as calcium deficiency child, pregnant woman, the elderly's that old sclerotin is soft good beverage, soup stock, the adding ingredient of food, make the food taste deliciousness, especially the taste that is fit to the child has certain result of treatment to the disease of some calcium deficiency.
The 4th advantage of the present invention is exactly that the content of fat is suitable because most fatty emulsification in bone emulsion, improves its fatty content aptly, make product have fragrance, increase the heat of human body, make mouthfeel good, lubricated, and do not have greasy feeling, pleasant impression is long.
With following embodiment the process of goods of the present invention and goods thereof is further described, will helps understanding, and not as the qualification to protection scope of the present invention, protection scope of the present invention is decided by claims the present invention and advantage thereof.
Embodiment 1
1000 kilograms of fresh ox bones are broken into the section about 8 centimetres, clean 10 hours with 15 ℃ the flowing water of drinking successively, clean 1 hour with 65 ℃ the flowing water of drinking, with 100 ℃ drinking water immersions 10 minutes.With 8 centimetres cleaned ox bone section, the autoclaving still that places band to stir adds 1000 kilograms drinking water and under agitation boils and soak 2 hours, and what influence is the speed of stirring do not have to boiling the effect of soaking.Separate through melt cinder, liquid oil separates, and obtains bone emulsion.Add 1000 kilograms of drinking water again, boil in 120 ℃ and to soak 2 hours, tell bone emulsion, add 1000 kilograms of drinking water for the third time and boil in 115 ℃ and soak 1.5 hours, tell bone emulsion, 1000 kilograms of drinking water of the 4th adding boil in 105 ℃ and soak 1.5 hours, tell bone emulsion, 1000 kilograms of drinking water of the 5th adding, (100 ℃) boil and soak 1.5 hours under non-pressurized situation, merging separates through melt cinder, and about 5000 kilograms of the bone emulsion after liquid oil separates is milky.In this bone emulsion basically by protein 3.3%, fat 1.01%, calcium 0.0038%, phosphorus 0.0041% and water are formed.
Embodiment 2
1000 kilograms of bright ox bones are broken into the bone section about 6 centimetres, clean 9 hours with 25 ℃ the flowing water of drinking successively, and 75 ℃ the flowing water of drinking cleaned 1 hour, 100 ℃ drinking water immersion 12 minutes.The autoclaving still that places band to stir adds 1200 kilograms drinking water and under agitation boils in 124 ℃ and soak 2 hours, tells bone emulsion.Adding 1300 kilograms of drinking water again boils in 117 ℃ and soaks 2.5 hours, tell bone emulsion, add 1000 kilograms of drinking water for the third time, boil in 105 ℃ and to soak 1.5 hours, tell bone emulsion, the 4th 1000 kilograms of drinking water of adding (100 ℃) under non-pressurized situation boil and soak 1.5 hours, merge and separate through melt cinder, about 4500 kilograms of bone emulsion after liquid oil separates is milky.In this bone emulsion basically by protein 3.2%, fat 0.8%, calcium 0.0032%, phosphorus 0.005% and water are formed.
Embodiment 3
Its method of operating and condition are substantially with embodiment 1, only different is, be dipped into the 5th and boil the temperature of soaking and be followed successively by 100 ℃, 105 ℃, 110 ℃, 120 ℃, 124 ℃ from boiling for the 1st time, the 1st time of soaking of boiling to the 4th is 1 hour, it is 2 hours that the 5th is boiled the time of soaking, amount with drinking water is 1000 kilograms at every turn, gets about 5000 kilograms of bone emulsion, is milky.This bone emulsion is basically by protein 3.1%, fat 1.0%, and calcium 0.0031%, phosphorus 0.0045% and water are formed.
Embodiment 4
Its method of operating and condition are substantially with embodiment 1, only different is, and branch boils for 4 times soaks, be dipped into the 4th and boil the temperature of soaking and be followed successively by 124 ℃, 120 ℃, 110 ℃, 100 ℃ from boiling for the 1st time, boiling time of soaking to time of soaking of boiling of the 4th for the 1st time was followed successively by 2.5 hours, and 2 hours, 1.5 hours, 1.5 hour, each amount that adds drinking water is 750 kilograms, obtains about 3000 kilograms of bone emulsion, is milky.This bone emulsion is basically by protein 3.0%, fat 0.7%, and calcium 0.0030%, phosphorus 0.004% and water are formed.
Embodiment 5
Its method of operating and condition be substantially with embodiment 2, and only different is, divides secondary to boil and soak, and adds 2500 kilograms in water the 1st time, boiling the temperature of soaking is 124 ℃, 3 hours, add 2000 kilograms in water the 2nd time, and boiling the temperature of soaking is 119 ℃, 2.5 hour, obtain about 4500 kilograms bone emulsion, be milky.This bone emulsion is basically by protein 2.7%, fat 0.7%, and calcium 0.0026%, phosphorus 0.0028% and water are formed.
Embodiment 6
Its method of operating and condition are substantially with embodiment 1, and only different is only once to boil to soak, and are 5000 kilograms with the amount of drinking water, boil in 110 ℃ and soak 11 hours, must be about 4900 kilograms be with lurid bone emulsion, the milky bone emulsion of mass ratio is poor.
Embodiment 7
The bone emulsion of embodiment 1 concentrated in vacuum concentration pot in 70 ℃ becomes a kind of milky concentrated bone emulsion.This bone emulsion is basically by protein 7.5%, fat 2.1%, and calcium 0.0076%, phosphorus 0.008% and water are formed.
Embodiment 8
Resulting bone emulsion among the embodiment 1 is concentrated the bone emulsion that becomes a kind of milky high concentration in stirring following 60 ℃ in vacuum concentration pot.The milky that is the milk sample, paste, the bone emulsion of this high concentration be basically by protein 34.0%, fat 12.1%, and calcium 0.048%, phosphorus 0.050% and water are formed.
Embodiment 9
With resulting bone emulsion among the embodiment 1, in 60 ℃ in vacuum concentration pot, when being condensed into the concentrated bone emulsion that contains dry thing 27%, carry out spray-drying, spray-dired inlet temperature is 180 ℃, outlet temperature is 80 ℃.Obtain milky bone milk powder basically by protein 72%, fat 19.0%, calcium 0.1%, phosphorus 0.12% and water are formed.
Claims (21)
1. bone dairy products, with fresh domestic animals and fowls bone section or freezing domestic animals and fowls bone section is raw material, through cleaning, with drinking the bone emulsion that poach soaks generation, it is characterized in that, be milky, basically by the protein of 2.32-4.8%, the fat of 0.48-1.8%, the calcium of 0.0016-0.012%, phosphorus and the water of 0.0006-0.018% is formed (% is a percetage by weight).
2. according to a kind of bone dairy products of claim 1, it is characterized in that, basically by the protein of 2.48-4.68%, the fat of 0.56-1.44%, the calcium of 0.0028-0.009%, phosphorus and the water of 0.002-0.012% are formed.
3. according to a kind of bone dairy products of claim 2, it is characterized in that, basically by the protein of 2.8-4.56%, the fat of 0.64-1.32%, the calcium of 0.0038-0.0072%, phosphorus and the water of 0.004-0.009% are formed.
4. according to a kind of bone dairy products of claim 1, it is characterized in that, with the protein of 2.32-4.8%, the fat of 0.48-1.8%, the calcium of 0.0016-0.012%, the bone emulsion that the phosphorus of 0.0006-0.018% and water are formed is a material liquid, concentrates the concentrated bone emulsion of making through vacuum, is milky, basically by the protein of 4.64-12.7%, the fat of 0.96-4.0%, the calcium of 0.0032-0.030%, phosphorus and the water of 0.0012-0.045% is formed (% is a percetage by weight).
5. according to a kind of bone dairy products of claim 4, it is characterized in that, basically by the protein of 5-11.7%, the fat of 1.12-3.6%, the calcium of 0.0056-0.023%, phosphorus and the water of 0.004-0.03% are formed.
6. according to a kind of bone dairy products of claim 5, it is characterized in that, basically by the protein of 6.0-11.4%, the fat of 1.28-3.0%, the calcium of 0.0076-0.018%, phosphorus and the water of 0.008-0.023% are formed.
7. according to a kind of bone dairy products of claim 1, it is characterized in that, with the protein of 2.32-4.8%, the fat of 0.48-1.8%, the calcium of 0.0016-0.012%, the bone emulsion that the phosphorus of 0.0006-0.018% and water are formed are material liquid, under agitation, concentrate the bone emulsion of the high concentration of making through vacuum, be the milky paste, basically by the protein of 28-44%, the fat of 6-15%, 0.019-0.11% calcium, phosphorus and the water of 0.007-0.16% is formed (% is a percetage by weight).
8. according to a kind of bone dairy products of claim 7, it is characterized in that, basically by the protein of 30-42.8%, the fat of 7-13%, the calcium of 0.033-0.082%, phosphorus and the water of 0.023-0.11% are formed.
9. a kind of bone dairy products according to Claim 8 is characterized in that, basically by the protein of 34.6-41.8%, and the fat of 8-11%, the calcium of 0.048-0.070%, phosphorus and the water of 0.047-0.080% are formed.
10. bone dairy products is characterized in that, with the protein of 2.32-4.8%, the fat of 0.48-1.8%, the calcium of 0.0016-0.012%, the bone emulsion that the phosphorus of 0.0006-0.018% and water are formed are material liquid, concentrate through vacuum, the bone milk powder that spray-drying generates, be milky, basically by the protein of 58-80%, the fat of 12-30%, the calcium of 0.04-0.20%, phosphorus and the water of 0.015-0.30% is formed (% is a percetage by weight).
11. a kind of bone dairy products according to claim 10 is characterized in that, basically by the protein of 62-78%, and the fat of 14-24%, the calcium of 0.07-0.15%, phosphorus and the water of 0.05-0.2% are formed.
12. a kind of bone dairy products according to claim 11 is characterized in that, basically by the protein of 70-76%, and the fat of 16-22%, the calcium of 0.09-0.12%, phosphorus and the water of 0.10-0.15% are formed.
13. a method of producing the bone dairy products is characterized in that, is raw material with fresh domestic animals and fowls bone section or freezing domestic animals and fowls bone section, 5-20 centimetre of said bone segment length,
(1) with 10～35 ℃ of drinking water, 50-80 ℃ of drinking water drunk moisture three times for 100 ℃ the bone section cleaned, and the total time of cleaning for three times is 3～20 hours,
(2) the cleaning back is boiled under 100-124 ℃ temperature and is soaked,
(3) separate through melt cinder, liquid oil separates, and obtains bone emulsion,
(4) boil the condition of soaking boiling again and soak by above-mentioned with drinking water again, so boil repeatedly and soak required number of times, till the bone sections of domestic animals and fowls is soft, obtain bone emulsion,
(5) merge above-mentioned bone emulsion.
14. a kind of method of producing the bone dairy products according to claim 13 is characterized in that, stirs boiling when soaking.
15. a kind of method of producing the bone dairy products according to claim 13 is characterized in that, said fresh domestic animals and fowls bone section or freezing domestic animals and fowls bone section are the ox bone section.
16. a kind of method of producing the bone dairy products according to claim 13 is characterized in that, to boil the number of times that soaks when soaking repeatedly be 2-6 time boiling.
17. a kind of method of producing the bone dairy products according to claim 16 is characterized in that, to boil the number of times that soaks when soaking repeatedly be 3-5 time boiling.
18. a kind of method of producing the bone dairy products according to claim 13 is characterized in that, boil when soaking at every turn raw material domestic animals and fowls bone section amount with to add the ratio (weight ratio) of drinking the water yield be 1: 0.6-2.5, boil at every turn and soak 0.5-3.5 hour.
19. a kind of method of producing the bone dairy products according to claim 13 is characterized in that, boils under 110-120 ℃ of temperature and soaks.
20. a kind of method of producing the bone dairy products according to claim 13 is characterized in that, is material liquid with the bone emulsion that merges, the temperature in 55-75 ℃ in vacuum concentration pot concentrates.
21. a kind of method of producing the bone dairy products according to claim 13 is characterized in that, is material liquid with the bone emulsion that merges, 35-65 ℃ temperature concentrates under stirring in vacuum concentration pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94100648A CN1033685C (en) | 1994-01-20 | 1994-01-20 | Bone milk-like liquid and its preparing method and use |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94100648A CN1033685C (en) | 1994-01-20 | 1994-01-20 | Bone milk-like liquid and its preparing method and use |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1105538A CN1105538A (en) | 1995-07-26 |
| CN1033685C true CN1033685C (en) | 1997-01-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN94100648A Expired - Fee Related CN1033685C (en) | 1994-01-20 | 1994-01-20 | Bone milk-like liquid and its preparing method and use |
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| Country | Link |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100381078C (en) * | 2003-08-22 | 2008-04-16 | 秦勇 | Method for cooking soup of bone with meat |
| DK3442353T3 (en) * | 2016-04-16 | 2021-10-11 | Peter Klassen | PROTEIN INDUCTION AND METHOD OF ITS MANUFACTURE |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4176199A (en) * | 1978-05-15 | 1979-11-27 | Sugardale Foods, Incorporated | Extraction of protein from edible beef bones and product |
| JPS59130168A (en) * | 1982-12-15 | 1984-07-26 | 第一製糖株式会社 | Production of instant concentrated brath |
| JPS61239863A (en) * | 1985-04-12 | 1986-10-25 | Shuzo Nakazono | Method for extracting extract of animal bone, meat, entrail and the like |
| JPS63167773A (en) * | 1986-12-27 | 1988-07-11 | Morio Tokoro | Production of bone flour stock |
| JPH0296955A (en) * | 1988-10-04 | 1990-04-09 | Canon Inc | Magneto-optical recorder |
| CN1046660A (en) * | 1989-10-09 | 1990-11-07 | 浙江金华肉类联合加工厂 | The production method of one boar bone juice powder |
-
1994
- 1994-01-20 CN CN94100648A patent/CN1033685C/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4176199A (en) * | 1978-05-15 | 1979-11-27 | Sugardale Foods, Incorporated | Extraction of protein from edible beef bones and product |
| JPS59130168A (en) * | 1982-12-15 | 1984-07-26 | 第一製糖株式会社 | Production of instant concentrated brath |
| JPS61239863A (en) * | 1985-04-12 | 1986-10-25 | Shuzo Nakazono | Method for extracting extract of animal bone, meat, entrail and the like |
| JPS63167773A (en) * | 1986-12-27 | 1988-07-11 | Morio Tokoro | Production of bone flour stock |
| JPH0296955A (en) * | 1988-10-04 | 1990-04-09 | Canon Inc | Magneto-optical recorder |
| CN1046660A (en) * | 1989-10-09 | 1990-11-07 | 浙江金华肉类联合加工厂 | The production method of one boar bone juice powder |
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| Publication number | Publication date |
|---|---|
| CN1105538A (en) | 1995-07-26 |
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