CN105495525A - Optimized method for ultrasonic assisted enzymatic extraction of duck ossein - Google Patents
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- CN105495525A CN105495525A CN201610100611.2A CN201610100611A CN105495525A CN 105495525 A CN105495525 A CN 105495525A CN 201610100611 A CN201610100611 A CN 201610100611A CN 105495525 A CN105495525 A CN 105495525A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Meat, Egg Or Seafood Products (AREA)
Abstract
An optimized method for ultrasonic assisted enzymatic extraction of duck ossein includes: (1) duck bone washing, to be more specific, rejecting meat from fresh duck bones, cleaning with clear water and draining; (2) duck bone grinding, to be more specific, grinding the duck bones into bone paste; (3) synchronous performing of duck bone enzymolysis and ultrasonic extraction, to be more specific, putting the bone paste into an ultrasonic cleaner while adding water and protease to realize enzymolysis, and extracting ossein from enzymatic hydrolysate to obtain an extract liquid; (4) extract liquid separation, to be more specific, feeding the extract liquid into a high-speed centrifuge to separate out a liquid phase, and clarifying; (5) liquid phase concentrating, to be more specific, concentrating clarified supernatant to obtain duck ossein. Duck ossein extraction effects are researched by the enzyme-ultrasonic method; by the response surface method, namely the asymptotic approximation method, optimal technical conditions for duck ossein extraction are provided, duck ossein yield is increased, and contents of soluble solids and proteins in the duck ossein are increased. The optimized method for ultrasonic assisted enzymatic extraction of the duck ossein is applicable to duck bone processing and utilization in regions with duck breeding advantages.
Description
Technical field
The invention belongs to the processing of natural materials, especially belong to the extracting method of ossein.
Background technology
Ossein is the base-material of natural flavouring or the flavoring extracted from Animal Bone.Ossein and make the purpose compound flavour enhancer that base-material produces with ossein, because of being rich in natural taste compound, has very strong local flavor enhancing effect.Due in ossein except the delicate flavour composition containing various complexity, also retains fragrance ingredient natural in livestock meat and there is dense mouthfeel, thus can process at meat products, instant noodles (seasoning bag) produce in extensive use.
Live stock and fowl bone is the very abundant natural resources of a kind of nutrition, and its nutrient containing is very abundant, can be used as important good protein, fat and mineral origin.Wherein, in duck bone protein, amino acid such as leucine, isoleucine, lysine, phenylalanine, threonine equal size enriches.Because pig, ox, chicken collagen material are comparatively sufficient, so the ossein produced at present is generally pig ossein, ox bone element and chicken ossein, exploitation is waited for the research of duck ossein and production.But some areas of China such as characteristic advantage of Sansui County, Guizhou Province cultivation duck, annual duck cultivation total amount reaches more than 400,000,000 plumages.Duck bone accounts for 20% ~ 30% of duck body weight, is the meat by-product that a kind of nutritive value is very high, urgently carries out deep processing, development, realizes comprehensive utilization.
Enzymatic isolation method is a kind of production method of new animal protein factor digest, compares with Physical with existing chemical method, and enzymatic isolation method has orientation, the easily advantage such as control, gentleness.In recent years, acoustic technique is constantly intersected with biological, food technology field, is permeated, and using ultrasound technology improves enzyme activity in aqueous, promotes that enzymic catalytic reaction studies have reported that.Research shows that ultrasonic wave not only can accelerate enzymolysis speed, and can improve product quality, Optimal reaction conditions.And in foods processing technique, ultrasonicly can assist or strengthen extraction.
The application part relating to duck ossein in Chinese patent database only has No. 2015200937245 " a kind of extraction stills utilizing chicken and duck bone to extract chondroitin sulfate " 1, discloses a kind of equipment extracting ossein.Up to now, there is no the patent application of duck ossein extracting method.
Summary of the invention
The present invention aims to provide a kind of method optimizing enzymolysis, ultrasonic assistant extraction duck ossein, for an approach is found out in the deep processing of duck bone, exploitation ossein product and comprehensive utilization.
Inventor is in research process, and apply optimization method like response phase method and progressive near vision and solve the problem extracting duck ossein Optimization Technology index, the method that the optimization enzymolysis provided, ultrasonic assistant extract duck ossein comprises the following steps:
(1) duck bone is cleaned
Get fresh duck bone, reject meat, clean by clean water, drain rear for subsequent use;
(2) duck bone is pulverized
Duck bone crusher in crushing is become bone pureed, stand-by;
(3) duck bone enzymolysis synchronous ultrasonic extracts
Duck bone mud after pulverizing is inserted ultrasonic cleaner add water and add protease simultaneously, make it carry out enzymolysis, extract ossein from enzymolysis liquid simultaneously, obtain extract;
(4) extraction fluid
Extract is sent into high-speed centrifuge and isolates liquid phase, clarification;
(5) concentrated liquid phase
Supernatant concentrator after the liquid phase obtained being clarified concentrates, and obtains duck ossein.
In (2) step of said method, described disintegrating machine is high speed disintegrator, and grinding time controls at 4 ~ 6min.
In (3) step of said method, described protease is papain, trypsase, alkali protease, neutral proteinase, and often kind of protease is 800u/mg; The conditional parameter of described enzymolysis is liquid ratio 1: 1, enzyme concentration 1.3%; Ultrasonic wave Extracting temperature in described ultrasonic cleaner is 70 DEG C, and ultrasonic power is 210W, and extraction time is 3h.
In (4) step of said method, the process regulation of the freezing centrifugation of described high speed is temperature 4 DEG C; The rotating speed of centrifugal separator is 5000r/min, and the centrifugation time is 15min.
In (5) step of said method, Ke dissolubility solid content Han Liang≤25% of described duck ossein, Dan white matter Han Liang≤20%; Described concentrator is rotary evaporator, and concentration time controls at 20 ~ 30min.
The extraction effect of the present invention's enzyme-supercritical ultrasonics technology to duck os in os element is studied, apply optimization method like response phase method and progressive near vision and obtain optimal extract process, for the production of duck os in os element and the comprehensive utilization of duck bone resource provide the process conditions of optimization; The inventive method improves yield and wherein soluble solid and the protein content of duck ossein, sees the following form:
The comparison of Different Extraction Method
The soluble solid of visible enzymolysis-supercritical ultrasonics technology of the present invention and protein content, all higher than other single method, are applicable to the duck bone processing and utilization with cultivation duck advantage area.
Detailed description of the invention
Embodiment
Adopt the fresh duck bone of Sansui, Guizhou, first reject meat, clean by clean water, drain rear for subsequent use; Then dry duck bone HC-300T2 type high speed disintegrator is pulverized 5min; Add water duck bone meal feeding KQ-300DE type numerical control ultrasonic cleaner papain, trypsase, alkali protease, neutral proteinase afterwards that add 800u/mg simultaneously, it is made to carry out enzymolysis, the conditional parameter of enzymolysis is liquid ratio 1: 1, enzyme concentration 1.3%; Extract ossein from enzymolysis liquid, the ultrasonic wave Extracting temperature in supersonic wave cleaning machine is 70 DEG C, and ultrasonic power is 210W, and extraction time is 3h simultaneously.Extract is sent into GL-20G high speed freezing centrifuge and isolate liquid phase, process regulation is temperature 4 DEG C; The rotating speed 5000r/min of centrifugal separator, centrifugation time 15min.Clarification.Supernatant RE-52A rotary evaporator after the liquid phase obtained being clarified concentrates, and obtain the duck ossein of Ke dissolubility solid content Han Liang≤25%, Dan white matter Han Liang≤20%, concentration time controls at 25min.
Claims (5)
1. optimize a method for enzymolysis, ultrasonic assistant extraction duck ossein, it is characterized in that the method comprises the following steps:
(1) duck bone is cleaned
Get fresh duck bone, reject meat, clean by clean water, drain rear for subsequent use;
(2) duck bone is pulverized
Dry duck bone crusher in crushing is become bone pureed, stand-by;
(3) duck bone enzymolysis synchronous ultrasonic extracts
Duck bone mud after pulverizing is inserted ultrasonic cleaner add water and add protease simultaneously, make it carry out enzymolysis, extract ossein from enzymolysis liquid simultaneously, obtain extract;
(4) extraction fluid
Extract is sent into high-speed centrifuge and isolates liquid phase, clarification;
(5) concentrated liquid phase
Supernatant concentration pan after the liquid phase obtained being clarified concentrates, and obtains duck ossein.
2. the method for claim 1, it is characterized in that, in (2) step, described disintegrating machine is high speed disintegrator, grinding time is 4 ~ 6min.
3. the method for claim 1, is characterized in that in (3) step, and described protease is papain, trypsase, alkali protease, neutral proteinase, and often kind of protease is 800u/mg; The conditional parameter of described enzymolysis is liquid ratio 1: 1, enzyme concentration 1.3%; Ultrasonic wave Extracting temperature in described supersonic wave cleaning machine is 70 DEG C, and ultrasonic power is 210W, and extraction time is 3h.
4. the method for claim 1, is characterized in that in (4) step, and the process regulation of the freezing centrifugation of described high speed is temperature 4 DEG C; The rotating speed 5000r/min of centrifugal separator, centrifugation time 15min.
5. the method for claim 1, is characterized in that in (5) step, Ke dissolubility solid content Han Liang≤25% of described duck ossein, Dan white matter Han Liang≤20%; Described concentrator is rotary evaporator, and concentration time controls at 20 ~ 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610100611.2A CN105495525A (en) | 2016-02-24 | 2016-02-24 | Optimized method for ultrasonic assisted enzymatic extraction of duck ossein |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610100611.2A CN105495525A (en) | 2016-02-24 | 2016-02-24 | Optimized method for ultrasonic assisted enzymatic extraction of duck ossein |
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| CN105495525A true CN105495525A (en) | 2016-04-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549761A (en) * | 2017-08-30 | 2018-01-09 | 贵州大学 | A kind of method for preparing solid duck ossein flavoring |
| CN108477583A (en) * | 2018-02-08 | 2018-09-04 | 广东嘉豪食品有限公司 | A kind of method of chicken leftover bits and pieces ultrasonication assistance enzymolysis |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150806A (en) * | 2011-01-12 | 2011-08-17 | 吉林大学 | Method for producing novel ossein flavor powder through ultrasonic auxiliary spray drying |
| CN103053993A (en) * | 2012-12-06 | 2013-04-24 | 南昌大学 | Method of preparing meat-flavor essence from duck meat processing wastes |
| CN104286810A (en) * | 2014-11-11 | 2015-01-21 | 河南旭瑞饲料有限公司 | Preparation method of micro-capsule duck bone essence |
| CN104544123A (en) * | 2015-01-06 | 2015-04-29 | 吴景伦 | Animal bone nutrient processing method |
-
2016
- 2016-02-24 CN CN201610100611.2A patent/CN105495525A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150806A (en) * | 2011-01-12 | 2011-08-17 | 吉林大学 | Method for producing novel ossein flavor powder through ultrasonic auxiliary spray drying |
| CN103053993A (en) * | 2012-12-06 | 2013-04-24 | 南昌大学 | Method of preparing meat-flavor essence from duck meat processing wastes |
| CN104286810A (en) * | 2014-11-11 | 2015-01-21 | 河南旭瑞饲料有限公司 | Preparation method of micro-capsule duck bone essence |
| CN104544123A (en) * | 2015-01-06 | 2015-04-29 | 吴景伦 | Animal bone nutrient processing method |
Non-Patent Citations (3)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549761A (en) * | 2017-08-30 | 2018-01-09 | 贵州大学 | A kind of method for preparing solid duck ossein flavoring |
| CN108477583A (en) * | 2018-02-08 | 2018-09-04 | 广东嘉豪食品有限公司 | A kind of method of chicken leftover bits and pieces ultrasonication assistance enzymolysis |
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