CN104830937A - Method for preparing peptone by using chicken slaughtering by-products - Google Patents
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Abstract
The invention discloses a method for preparing peptone by using chicken slaughtering by-products. The method comprises the steps of 1, pretreating raw materials; 2, carrying out protease hydrolysis; 3, carrying out enzyme deactivation, decoloration and deodorization; 4, neutralizing and filtering; 5, concentrating, drying and crushing. The method has the beneficial effects that the bone oil produced in the processing process can be used for preparing oleic acid, stearic acid, soaps, glycerol, high class lubricating oil and household chemicals, and bone grains and bone powder are mainly used as main raw materials of feed, compound fertilizers and the like. The method is massively applied to the fields of fermentation in biological pharmacy, edible fungus cultivation and the like, so that the demands of development of feed industry as well as deep processing and fine processing of chemical products can be met; the demand for the peptone produced by animal by-products is increased year by year, so that the method has wide market application prospects.
Description
Technical field
The present invention relates to a kind of method preparing peptone, particularly a kind of method utilizing chicken to butcher by product to prepare peptone.
Background technology
Peptone is that outward appearance is flaxen pulverulence, is the main moiety forming microbiological culture media by protein through enzyme, acid, basic hydrolysis and a kind of water soluble mixt of obtaining.Because peptone contains higher total nitrogen content and aminoacids content, therefore for microbial growth provides abundant nitrogenous source, it is a kind of biological reagent being widely used in fermentation industry, antibiotic industry, medicine industry, biochemical industry etc.Peptone is a complicated polypeptide mixture often, water soluble, precipitation does not occur in saturated ammonium sulphate but can be protein precipitant precipitated.The existing document about peptone preparation method is introduced more, but these method ubiquity product quality are not good, production cycle is long, the features such as yield is low, especially usually adopt single raw material to carry out process for processing, its nutritive ingredient is limited, and use range is narrower, and the technical performance index such as the clarity of product, ph stability is unstable, thus negative impact is created for the application of product.
Along with " animal epidemic prevention method ", the enforcement of regulations such as " ordinance on pig slaughtering management ", a large amount of ight soil that batch production slaughtering produces, sewage, obnoxious flavour, stench, gastric content and disease meat disposition are obviously improved, but effective utilization of the by product of livestock and poultry processing is still urgently developed, and the fresh bone of livestock and poultry, internal organs etc. are containing rich in protein and amino acid, become the very good material preparing peptone, so not only can improve the utilization ratio of by product after animal slaughtering, economize on resources, reduce production cost, environment protection and new product development are all had great importance simultaneously.
Dregs of beans is a kind of byproduct obtained after soybean extracting bean oil.As a kind of high protein, dregs of beans is the main raw material making livestock and poultry feed, can also be used for makeup and antibiotic raw material.The multiple amino acids that dregs of beans includes is suitable for the demand of microbiological culture media nutritive ingredient.
Summary of the invention
The object of the invention is to chicken fowl butcher after by product and the comprehensive utilization of soy by-products dregs of beans and a kind of method utilizing chicken to butcher by product to prepare peptone provided.
The method utilizing chicken to butcher by product to prepare peptone provided by the invention, its preparation method is as described below:
The pre-treatment of the first step, raw material:
Preferred chicken bone by weight: chicken gizzard: heart: chicken's gizzard=20:2:2:2, raw material is carried out break process, wherein chicken bone will be crushed to 5-10cm, mix according to aforementioned proportion after flowing water cleans up, add mixing raw material gross weight 2-2.5 water doubly, put into steaming and decocting under high pressure pot and carry out boiling, boiling temperature is 150-200 DEG C, cooking pressure is 0.1-0.2MPa, and boiling 4-6 hour, after boiling, pot inner pressure is reduced soup side by side to defoam and oil slick, liquid towards part carries out oily water separation, retains bone soup, and residual residue is used as him and uses;
Second step, protease hydrolysis:
By bone soup obtained for the first step and soya-bean milk by weight for after 2:1 mixes, soup temperature is controlled at 40-50 DEG C, soup pH to 6.0-8.0 is regulated with pH regulator liquid, add the trypsin hydrolyzing of soup gross weight 2-4%, regulate about pH to 7.5 after reaction 3-5h, soup temperature is risen to 60-70 DEG C, and the compound protease adding soup gross weight 0.6-1.2% carries out second step hydrolysis, reaction 2-3h, all adopts the low-speed agitator of 60-80rpm to stir in twice hydrolytic process;
3rd step, the enzyme that goes out, decolouring, de-raw meat:
After hydrolysis, keep soup temperature, the animal wool adding soup gross weight 0.5-0.8% floods, and improve soup temperature with steam and carry out 10-20min to 90-95 DEG C and to go out enzyme, temperature adds soup gross weight 0.2% gac after being down to 55-60 DEG C or alukalin carries out decoloration deodorization;
4th step, neutralization, filtration:
Regulate the soup pH to 6.0-7.5 after hydrolysis with pH regulator liquid, filter with flame filter press, be separated soup and contamination precipitation, gained filtrate carries out essence filter process with the microporous membrane that aperture is 0.6-0.8 μm again, until the transparent state of soup, and sediment-free;
5th step, concentrated, dry, pulverizing:
By filtrate after essence obtained in the 4th step filter after 60-70 DEG C of standing 3h, put into stainless steel concentrating pan and carry out low temperature continuous concentration, temperature≤70 DEG C, being concentrated into water content is after 40-50%, carries out vacuum lyophilization, and drying temperature is 70-90 DEG C, vacuum tightness is 0.08-0.12MPa, after being dried to water content≤2%, use Universalpulverizer to pulverize, cross 100-140 mesh sieve and obtain peptone finished product.
Tryptic preparation: rubbed by pure Pancreas Bovis seu Bubali mincer that is fresh, that deoil, add the trichoroacetic acid(TCA) that massfraction is 3%, stirs with agitator and extracts 24h, extracting solution through saltouing, ultrafiltration technology prepares the enzyme amount of living and reaches the trypsinase of 10-13 ten thousand list.
Compound protease includes papoid, flavor protease and neutral protease, and ratio is papoid by weight: flavor protease: neutral protease=1:1:1.
The preparation that animal wool floods: be add 5 parts of pig hairs and 3 parts of chicken feathers in 33-35% technical hydrochloric acid to 50 parts of concentration by weight, deposit 20 days and get final product.
The preparation of soya-bean milk: after being cleaned up by dregs of beans, adds dregs of beans weight 3-5 clear water doubly and soaks 5-7h, with hollander making beating, namely obtain soybean milk liquid after boiling.
PH regulator liquid is hydrochloric acid or sodium hydroxide solution.
The pure cotton canvas of selection of filter cloth 4 × 4-8 × 8 of flame filter press, filter cloth uses after the dilute alkaline soln degreasing post rinsing of 0.2%-1.0% is clean.
Beneficial effect of the present invention:
The present invention with the animal tissues containing protein for raw material production peptone, multiple amino acids is produced through fresh pancreatin enzymolysis, the amino acid such as tryptophane, Gelucystine and the leucine lacked in the protein such as meat and sclerotin are supplemented again through self-control animal hair water, organize amino acid etc. inherently to combine with animal part, form amino acid and can reach kind more than 20 and the substratum product peptone containing multivitamin high nutrition.In the process of enzymolysis, adopt trypsinase and compound protease (papoid, flavor protease, neutral protease) to improve enzymolysis efficiency, strengthen hydrolysis result.In good time adjustment pH ensure that acid or alkali environment, and carries out enzymolysis with suitable temperature condition and stirring velocity, enzymolysis time and enzymolysis degree moderate, be conducive to improving the quality of peptone.Operational path is reasonable, and low raw-material cost, superior product quality, soluble in water, nutritive value is higher, can be widely used in the fields such as modern biomedical research, various Bacteria Detection, genetically engineered, bionic fermentation, breed of edible fungus.
The present invention butchers by product and soy by-products for raw material with chicken, turn waste into wealth, improve raw material availability, again reduce environmental pollution, have and solve contradiction between the utilization of resources and environmental pollution compared with ground, production for peptone provides new technological method, improves the added value of animal slaughtering industry, and has driven the development of the related industrieies such as livestock industry.Product peptone of the present invention is mainly used in the fields such as modern biomedical research, various Bacteria Detection, genetically engineered, bionic fermentation, breed of edible fungus.The animal oil produced in the course of processing can be used for liquefaction acid, stearic acid, soap, glycerine, senior lubricant and daily chemical products, and skeletal grain, bone meal are mainly used in the main raw material such as feed, composite fertilizer.Because the field such as the fermentation in bio-pharmaceuticals, breed of edible fungus is widely applied, the development of fodder industry and the deep processing of Chemicals, precision work demand, the demand of the peptone that animal byproducts is produced will go up year by year, and market application foreground is wide.
Accompanying drawing explanation
Fig. 1 is the method for the invention preparation technology schema.
Embodiment
Embodiment one:
The method utilizing chicken to butcher by product to prepare peptone provided by the invention, its preparation method is as described below:
The pre-treatment of the first step, raw material:
Take chicken bone 20g, chicken gizzard 2g, heart 2g, chicken's gizzard 2g, raw material is carried out break process, wherein fresh bone will be crushed to 5-10cm, mix according to aforementioned proportion after flowing water cleans up, add the water of 2 times amount, put into steaming and decocting under high pressure pot and carry out boiling, boiling 5 hours under 0.1MPa, 150 DEG C of conditions.After boiling, pot inner pressure is reduced soup side by side and defoam and oil slick, liquid towards part carries out oily water separation, retains bone soup.Residual residue can be used as bone tankage and carries out other processing and utilization.
Second step, protease hydrolysis:
By bone soup obtained for the first step and soya-bean milk in mass ratio for after 2:1 mixes, soup temperature is controlled at 50 DEG C, soup pH to 7.0 is regulated with pH regulator liquid, add the trypsin hydrolyzing of soup gross weight 3.0%, pH to 7.5 is regulated after reaction 3.5h, soup temperature is risen to 70 DEG C, and the compound protease (papoid: flavor protease: neutral protease=1:1:1) adding soup gross weight 1.2% carries out second step hydrolysis, reaction 2h.The low-speed agitator of 60-80rpm is all adopted to stir in twice hydrolytic process.
3rd step, the enzyme that goes out, decolouring, de-raw meat:
After hydrolysis, keep soup temperature, the animal wool adding soup gross weight 0.6% floods, and improve soup temperature to 90 DEG C with steam and carry out 20min and to go out enzyme, temperature adds soup gross weight 0.2% gac and carries out decoloration deodorization after being down to 55 DEG C.
4th step, neutralization, filtration:
Regulate the soup to 7.0 after hydrolysis with pH regulator liquid, filter with flame filter press, be separated soup and contamination precipitation, gained filtrate carries out essence filter process with the microporous membrane that aperture is 0.6-0.8 μm again, until the transparent state of soup, and sediment-free.
5th step, concentrated, dry, pulverizing:
Filtrate after essence filter is after 70 DEG C of standing 3h, put into stainless steel concentrating pan and carry out low temperature continuous concentration, temperature≤70 DEG C, being concentrated into water content is after 40-50%, carries out vacuum-drying, and drying temperature is 80 DEG C, vacuum tightness is 0.10MPa, after being dried to water content≤2%, use Universalpulverizer to pulverize, 100 orders sieve and obtain peptone finished product.
Namely obtain product peptone of the present invention by above-mentioned processing step, yield is 91%.
Embodiment two:
The method utilizing chicken to butcher by product to prepare peptone provided by the invention, its preparation method is as described below:
The pre-treatment of the first step, raw material:
Take chicken bone 18g, chicken gizzard 2g, heart 2g, chicken's gizzard 2g, raw material is carried out break process, wherein fresh bone will be crushed to 5-10cm, mix according to aforementioned proportion after flowing water cleans up, add the water of 2 times amount, put into steaming and decocting under high pressure pot and carry out boiling, boiling 6 hours under 0.1MPa, 180 DEG C of conditions.After boiling, pot inner pressure is reduced soup side by side and defoam and oil slick, liquid towards part carries out oily water separation, retains bone soup.Residual residue can be used as bone tankage and carries out other processing and utilization.
Second step, protease hydrolysis:
By bone soup obtained for the first step and soya-bean milk in mass ratio for after 2:1 mixes, soup temperature is controlled at 50 DEG C, soup pH to 7.5 is regulated with pH regulator liquid, add the trypsin hydrolyzing of soup gross weight 4.0%, pH to 7.5 is regulated after reaction 3h, soup temperature is risen to 60 DEG C, and the compound protease (papoid: flavor protease: neutral protease=1:1:1) adding soup gross weight 1.0% carries out second step hydrolysis, reaction 3.5h.The low-speed agitator of 60-80rpm is all adopted to stir in twice hydrolytic process.
3rd step, the enzyme that goes out, decolouring, de-raw meat:
After hydrolysis, keep soup temperature, the animal wool adding soup gross weight 0.7% floods, and improve soup temperature to 92 DEG C with steam and carry out 15min and to go out enzyme, temperature adds soup gross weight 0.2% gac and carries out decoloration deodorization after being down to 65 DEG C.
4th step, neutralization, filtration:
Regulate the soup to 7.5 after hydrolysis with pH regulator liquid, filter with flame filter press, be separated soup and contamination precipitation, gained filtrate carries out essence filter process with the microporous membrane that aperture is 0.6-0.8 μm again, until the transparent state of soup, and sediment-free.
5th step, concentrated, dry, pulverizing:
Filtrate after essence filter is after 60 DEG C of standing 3h, put into stainless steel concentrating pan and carry out low temperature continuous concentration, temperature≤70 DEG C, being concentrated into water content is after 40-50%, carries out vacuum-drying, and drying temperature is 75 DEG C, vacuum tightness is 0.08MPa, after being dried to water content≤2%, use Universalpulverizer to pulverize, 140 orders sieve and obtain peptone finished product.
Namely obtain product peptone of the present invention by above-mentioned processing step, yield is 93%.
Embodiment three:
The method utilizing chicken to butcher by product to prepare peptone provided by the invention, its preparation method is as described below:
The pre-treatment of the first step, raw material:
Take chicken bone 18g, chicken gizzard 4g, heart 4g, chicken's gizzard 4g, raw material is carried out break process, wherein fresh bone will be crushed to 5-10cm, mix according to aforementioned proportion after flowing water cleans up, add the water of 2.5 times amount, put into steaming and decocting under high pressure pot and carry out boiling, boiling 5 hours under 0.2MPa, 180 DEG C of conditions.After boiling, pot inner pressure is reduced soup side by side and defoam and oil slick, liquid towards part carries out oily water separation, retains bone soup.Residual residue can be used as bone tankage and carries out other processing and utilization.
Second step, protease hydrolysis:
By bone soup obtained for the first step and soya-bean milk in mass ratio for after 2:1 mixes, soup temperature is controlled at 60 DEG C, soup pH to 7.0 is regulated with pH regulator liquid, add the trypsin hydrolyzing of soup gross weight 3.0%, pH to 7.5 is regulated after reaction 4h, soup temperature is risen to 70 DEG C, and the compound protease (papoid: flavor protease: neutral protease=1:1:1) adding soup gross weight 0.8% carries out second step hydrolysis, reaction 5h.The low-speed agitator of 60-80rpm is all adopted to stir in twice hydrolytic process.
3rd step, the enzyme that goes out, decolouring, de-raw meat:
After hydrolysis, keep soup temperature, add the animal hair hydrolysis water of soup gross weight 0.8%, improve soup temperature to 92 DEG C with steam and carry out 18min and to go out enzyme, temperature adds soup gross weight 0.2% alukalin and carries out decoloration deodorization after being down to 60 DEG C.
4th step, neutralization, filtration:
Regulate the soup to 7.5 after hydrolysis with pH regulator liquid, filter with flame filter press, be separated soup and contamination precipitation, gained filtrate carries out essence filter process with the microporous membrane that aperture is 0.6-0.8 μm again, until the transparent state of soup, and sediment-free.
5th step, concentrated, dry, pulverizing:
Filtrate after essence filter is after 70 DEG C of standing 3h, put into stainless steel concentrating pan and carry out low temperature continuous concentration, temperature≤70 DEG C, being concentrated into water content is after 40-50%, carries out vacuum-drying, and drying temperature is 85 DEG C, vacuum tightness is 0.08MPa, after being dried to water content≤2%, use Universalpulverizer to pulverize, 100 orders sieve and obtain peptone finished product.
Namely obtain product peptone of the present invention by above-mentioned processing step, yield is 90%.
The every physical and chemical index of the product prepared as stated above is as follows:
In this product, amino acid composition sees the following form:
Be mixed with nutrient agar plate with obtained peptone and carry out microorganism culturing test, select bacterial strain to have escherichia coli for pigs, subtilis, streptococcus aureus and salmonella typhi.Test shows that four kinds of bacteria growing situations, thalli morphology are good, illustrates that product of the present invention can as the culture medium of the microorganisms such as bacterium.
Claims (7)
1. the method utilizing chicken to butcher by product to prepare peptone, is characterized in that: its preparation method is as described below:
The pre-treatment of the first step, raw material:
Preferred chicken bone by weight: chicken gizzard: heart: chicken's gizzard=20:2:2:2, raw material is carried out break process, wherein chicken bone will be crushed to 5-10cm, mix according to aforementioned proportion after flowing water cleans up, add mixing raw material gross weight 2-2.5 water doubly, put into steaming and decocting under high pressure pot and carry out boiling, boiling temperature is 150-200 DEG C, cooking pressure is 0.1-0.2MPa, and boiling 4-6 hour, after boiling, pot inner pressure is reduced soup side by side to defoam and oil slick, liquid towards part carries out oily water separation, retains bone soup, and residual residue is used as him and uses;
Second step, protease hydrolysis:
By bone soup obtained for the first step and soya-bean milk by weight for after 2:1 mixes, soup temperature is controlled at 40-50 DEG C, soup pH to 6.0-8.0 is regulated with pH regulator liquid, add the trypsin hydrolyzing of soup gross weight 2-4%, regulate about pH to 7.5 after reaction 3-5h, soup temperature is risen to 60-70 DEG C, and the compound protease adding soup gross weight 0.6-1.2% carries out second step hydrolysis, reaction 2-3h, all adopts the low-speed agitator of 60-80rpm to stir in twice hydrolytic process;
3rd step, the enzyme that goes out, decolouring, de-raw meat:
After hydrolysis, keep soup temperature, the animal wool adding soup gross weight 0.5-0.8% floods, and improve soup temperature with steam and carry out 10-20min to 90-95 DEG C and to go out enzyme, temperature adds soup gross weight 0.2% gac after being down to 55-60 DEG C or alukalin carries out decoloration deodorization;
4th step, neutralization, filtration:
Regulate the soup pH to 6.0-7.5 after hydrolysis with pH regulator liquid, filter with flame filter press, be separated soup and contamination precipitation, gained filtrate carries out essence filter process with the microporous membrane that aperture is 0.6-0.8 μm again, until the transparent state of soup, and sediment-free;
5th step, concentrated, dry, pulverizing:
By filtrate after essence obtained in the 4th step filter after 60-70 DEG C of standing 3h, put into stainless steel concentrating pan and carry out low temperature continuous concentration, temperature≤70 DEG C, being concentrated into water content is after 40-50%, carries out vacuum lyophilization, and drying temperature is 70-90 DEG C, vacuum tightness is 0.08-0.12MPa, after being dried to water content≤2%, use Universalpulverizer to pulverize, cross 100-140 mesh sieve and obtain peptone finished product.
2. a kind of method utilizing chicken to butcher by product to prepare peptone according to claim 1, it is characterized in that: described tryptic preparation: pure Pancreas Bovis seu Bubali mincer that is fresh, that deoil is rubbed, add the trichoroacetic acid(TCA) that massfraction is 3%, stir with agitator and extract 24h, extracting solution through saltouing, ultrafiltration technology prepares the enzyme amount of living and reaches the trypsinase of 10-13 ten thousand list.
3. a kind of method utilizing chicken to butcher by product to prepare peptone according to claim 1, it is characterized in that: described compound protease includes papoid, flavor protease and neutral protease, ratio is papoid by weight: flavor protease: neutral protease=1:1:1.
4. a kind of method utilizing chicken to butcher by product to prepare peptone according to claim 1, it is characterized in that: the preparation that described animal wool floods: be in 33-35% technical hydrochloric acid, add 5 parts of pig hairs and 3 parts of chicken feathers to 50 parts of concentration by weight, deposit 20 days and get final product.
5. a kind of method utilizing chicken to butcher by product to prepare peptone according to claim 1, it is characterized in that: the preparation of described soya-bean milk: after dregs of beans is cleaned up, add dregs of beans weight 3-5 clear water doubly and soak 5-7h, with hollander making beating, after boiling, namely obtain soybean milk liquid.
6. a kind of method utilizing chicken to butcher by product to prepare peptone according to claim 1, is characterized in that: described pH regulator liquid is hydrochloric acid or sodium hydroxide solution.
7. a kind of method utilizing chicken to butcher by product to prepare peptone according to claim 1, it is characterized in that: the pure cotton canvas of selection of filter cloth 4 × 4-8 × 8 of described flame filter press, filter cloth uses after the dilute alkaline soln degreasing post rinsing of 0.2%-1.0% is clean.
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| CN105112480A (en) * | 2015-07-06 | 2015-12-02 | 南通凯恒生物科技发展有限公司 | Preparation method of composite peptone specially used for production of lyoenzyme preparations through Aspergillus oryzae liquid fermentation |
| CN107513548A (en) * | 2017-10-31 | 2017-12-26 | 荣成市日鑫水产有限公司 | A kind of method that peptone is prepared using fish meal pressed liquor |
| CN108753892A (en) * | 2018-06-21 | 2018-11-06 | 吴忠市王国旗生物科技有限公司 | A kind of preparation process of peptone |
| CN112841406A (en) * | 2021-01-25 | 2021-05-28 | 窦靖鑫 | Deep processing technology of black-bone chicken and black-bone chicken polypeptide protein powder |
| CN114058666A (en) * | 2021-12-20 | 2022-02-18 | 淄博锦源生物科技股份有限公司 | Special peptone for producing inosine by fermentation and preparation method and application thereof |
| CN114196720A (en) * | 2021-12-20 | 2022-03-18 | 淄博锦源生物科技股份有限公司 | Preparation method of special peptone for fermentation production of pullulan and product thereof |
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Application publication date: 20150812 |