CN106213394A - A kind of method preparing bone soup cream - Google Patents
A kind of method preparing bone soup cream Download PDFInfo
- Publication number
- CN106213394A CN106213394A CN201610607256.8A CN201610607256A CN106213394A CN 106213394 A CN106213394 A CN 106213394A CN 201610607256 A CN201610607256 A CN 201610607256A CN 106213394 A CN106213394 A CN 106213394A
- Authority
- CN
- China
- Prior art keywords
- protease
- bone
- enzymolysis
- material bone
- bone soup
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 60
- 235000014347 soups Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 28
- 239000006071 cream Substances 0.000 title claims abstract description 20
- 108091005804 Peptidases Proteins 0.000 claims abstract description 33
- 239000004365 Protease Substances 0.000 claims abstract description 33
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000010257 thawing Methods 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 3
- 108010035532 Collagen Proteins 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229960004279 formaldehyde Drugs 0.000 description 1
- 235000019256 formaldehyde Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of method preparing bone soup cream, described method includes step: takes material bone hot water and boils 5～10min, cleans and pulverizes；Pretreated material bone is placed in 105～121 DEG C of steam steaming 10～30min, then 10～20 DEG C of freezings 5～20h；Freezing material bone is taken out after thawing, add the water of 1～4 times of weight, be heated to 40～65 DEG C (preferably 45 DEG C～60 DEG C), be subsequently adding protease and carry out enzymolysis；Regulate pH to 5～6.5, the Sal of 5%～the 10% of addition gross mass with vinegar after enzymolysis, after boiling 30 60min, filter.In bone soup cream prepared by the method for the present invention, nutrient composition content significantly improves, and pure flavor is strong, without smell, good stability.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of method preparing bone soup cream.
Background technology
The at present exploitation of animal bones are paid attention to by countries in the world, and the state such as Japan, the U.S., Denmark, Sweden is at bone
The exploitation aspect of food is taken its place in the front ranks of the world.The developmental research of China's bone food starts starting, warp from the eighties in 20th century
Cross the effort of more than 20 year, although turn over achieved with many achievements, but in view of inadequate to the understanding of bone nutritive value for a long time
And the backwardness of process technology, aggregate level is the most relatively low.
The enzymatic hydrolysis of bone protein is reclaimed and is studied by lot of domestic and international scholar, and material bone is with Os Bovis seu Bubali, fishbone, Os Sus domestica
It is main, less to the report of broiler Os Gallus domesticus.Can effectively utilize the collagen protein in bone by enzymolysis, be hydrolyzed into collagen polypeptide
And aminoacid, will be easier to human consumption and absorb, given play to the nutritive effect of uniqueness, the most also can improve its functional characteristic and close.
Bone soup has delicate flavour equilibrium, savoury is prominent, fragrance is long, enjoy endless aftertastes and the mellow fat of uniqueness is fragrant, the feature of meat perfume,
Bone soup is the most tasty, and the nutrient substance such as rich in proteins, fat, ossein, chrondroitin, calcium, phosphorus, ferrum, zinc.Along with
Day by day improving and the change of life style of people's living standard, the long infusion in kitchen can not meet the needs of society,
Therefore the industrialized production of bone soup shows its special status and meaning.
The bone soup of industrialized production is with single Os Sus domestica, Os Bovis seu Bubali or Os Gallus domesticus as raw material, in the extraction equipment closed, and warp
Cross High Temperature High Pressure to extract, separate, the operation such as be concentrated in vacuo, then through being in harmonious proportion, homogenizing and the product that obtains.The bone of industrialized production
Soup uses single raw material, the collagen protein for traditional method, in the mainly bone of dissolution.Industrialized production
The soup that boils of bone soup and traditional method there are some differences, as the whitest in color and luster and unstable, soup is heated easily by returning in vain
Green grass or young crops, fragrance is not as traditional strong, and all these differences directly affects industrialization soup product.And prepared by simple high pressure
Bone soup has the abnormal flavour of similar sterilization taste.
This area needs to develop one can either keep bone soup local flavor, can improve again bone soup Middle nutrition content of material as far as possible
Bone soup processing technique.
Summary of the invention
Present invention aim at providing a kind of method preparing bone soup cream, it is provided that one can either keep bone soup local flavor, again
The bone soup processing technique of bone soup Middle nutrition content of material can be improved as far as possible.
The invention provides a kind of method preparing bone soup cream, including step:
(1) pretreatment
Take material bone hot water and boil 5～10min, clean and pulverize；
(2) primary processing
Step (1) pretreated material bone is placed in 105～121 DEG C of steam steaming 10～30min, then-10～-20
DEG C freezing 5～20h；
(3) enzymolysis
Material bone freezing for step (2) is taken out after thawing, adds the water of 1～4 times of weight, be heated to 40～65 DEG C (excellent
Elect 45 DEG C～60 DEG C as), it is subsequently adding protease and carries out enzymolysis；
(4) steaming and decocting is filtered
Regulate pH to 5～6.5, the Sal of 5%～the 10% of addition gross mass with vinegar after step (3) enzymolysis, boil 30-
After 60min, filter.
Preferably, in step (1), material bone is Os Sus domestica, Os Bovis seu Bubali or Os Gallus domesticus.
Preferably, in step (2), step (1) pretreated material bone is placed in 115 DEG C of steam steaming 20～25min.
Preferably, in step (2) ,-15～-20 DEG C of freezings 10～20h.
Preferably, in step (3), add the water of 2～3 times of weight.
Preferably, in step (3), described protease is compound protease and/or flavor protease；It is highly preferred that it is described
Protease is the mixture of compound protease and flavor protease, preferably compound protease in mixture: flavor protease is
1:1～3.
Preferably, in step (3), protease addition is 1～5g/L.
Preferably, in step (3), enzymolysis time is 2～5h.
Preferably, in step (4), regulate pH to 5.5～6.0.
Preferably, in step (4), the Sal of 6%～the 8% of addition gross mass.
Preferably, in step (4), the step of centrifugation after filtration, is also included.
Compared with prior art, the invention have the advantages that
(1), in the bone soup cream that prepared by the method for the present invention, nutrient composition content significantly improves.
(2) the bone soup cream that prepared by the method for the present invention, pure flavor is strong, without smell, good stability.
Detailed description of the invention
The preparation of embodiment 1 pork bone soup paste
The preparation method of the bone soup cream of the present embodiment is as follows:
(1) pretreatment
Taking clean material bone (Os Sus domestica), hot water boils 10min, then cleans, pulverizes with pulverizer；
(2) primary processing
Step (1) pretreated material bone is placed in 115 DEG C of steam steaming 25min, then-18 DEG C of freezing 10h；
(3) enzymolysis
Material bone freezing for step (2) is taken out after thawing, add the water of 3 times of weight, be heated to 55 DEG C, be subsequently adding
4g/L protease hydrolyzed 2h, protease is compound protease (purchased from promise wechat company of Denmark, 1.5AU/g) and flavor protease
The mixture of (purchased from promise wechat company of Denmark, 500LAPU/g), compound protease: flavor protease mass ratio is 1:3；
(4) steaming and decocting is filtered
With vinegar regulation pH to 5.5 after step (3) enzymolysis, the Sal of the 8% of addition gross mass, after boiling 60min, mistake
Filter, centrifugation is removed oils and fats and is i.e. obtained described bone soup cream.
Gained bone soup cream is creamy white, glossy, and uniformly without precipitation, give off a strong fragrance free from extraneous odour.
The preparation of embodiment 2 Galbitang cream
The preparation method of the bone soup cream of the present embodiment is as follows:
(1) pretreatment
Taking clean material bone (Os Bovis seu Bubali), hot water boils 8min, then cleans, pulverizes with pulverizer；
(2) primary processing
Step (1) pretreated material bone is placed in 121 DEG C of steam steaming 20min, then-18 DEG C of freezing 12h；
(3) enzymolysis
Material bone freezing for step (2) is taken out after thawing, add the water of 2 times of weight, be heated to 65 DEG C, be subsequently adding
5g/L protease hydrolyzed 4h, protease is compound protease (purchased from promise wechat company of Denmark, 1.5AU/g) and flavor protease
The mixture of (purchased from promise wechat company of Denmark, 500LAPU/g), compound protease: flavor protease mass ratio is 1:4；
(4) steaming and decocting is filtered
With vinegar regulation pH to 6.0 after step (3) enzymolysis, the Sal of the 6% of addition gross mass, after boiling 60min, mistake
Filter, centrifugation is removed oils and fats and is i.e. obtained described bone soup cream.
Gained bone soup cream is creamy white, and slightly displaing yellow is glossy, and uniformly without precipitation, give off a strong fragrance free from extraneous odour.
Comparative example 1
Preparation method is with embodiment 1, and difference is, step does not has freezing step in (2).
Comparative example 2
Preparation method is with embodiment 2, and difference is, step does not has freezing step in (2).
Experimental example 1
Use GB 5009.5-2010 (the first method) that protein content in gained bone soup cream is measured.
Use GB/T 5009.92-2003 that calcium content in gained bone soup cream is measured.
Use formol titration that amino nitrogen content is measured.
Testing result is as shown in table 1.
Table 1
Testing result shows, uses in bone soup cream prepared by the method for the present invention, protein content, calcium content and amino nitrogen
Content is all significantly increased, and be about doubled left and right.
The preferred embodiment of the present invention described in detail above.Should be appreciated that the ordinary skill of this area is without wound
The property made work just can make many modifications and variations according to the design of the present invention.Therefore, all technical staff in the art
The most on the basis of existing technology by the available technology of logical analysis, reasoning, or a limited experiment
Scheme, all should be in the protection domain being defined in the patent claims.
Claims (10)
1. the method preparing bone soup cream, it is characterised in that described method includes step:
(1) pretreatment
Take material bone hot water and boil 5～10min, clean and pulverize；
(2) primary processing
Step (1) pretreated material bone is placed in 105～121 DEG C of steam steaming 10～30min, then-10～-20 DEG C cold
Freeze 5～20h；
(3) enzymolysis
Material bone freezing for step (2) is taken out after thawing, add the water of 1～4 times of weight, be heated to 40～65 DEG C (preferably
45 DEG C～60 DEG C), it is subsequently adding protease and carries out enzymolysis；
(4) steaming and decocting is filtered
Regulate pH to 5～6.5, the Sal of 5%～the 10% of addition gross mass with vinegar after step (3) enzymolysis, boil 30-
After 60min, filter.
2. the method for claim 1, it is characterised in that in step (1), material bone is Os Sus domestica, Os Bovis seu Bubali or Os Gallus domesticus.
3. the method for claim 1, it is characterised in that in step (2), puts step (1) pretreated material bone
20～25min are steamed in 115 DEG C of steam.
4. the method for claim 1, it is characterised in that in step (2) ,-15～-20 DEG C of freezings 10～20h.
5. the method for claim 1, it is characterised in that in step (3), adds the water of 2～3 times of weight.
6. the method for claim 1, it is characterised in that in step (3), described protease be compound protease and/or
Flavor protease；It is highly preferred that the mixture that described protease is compound protease and flavor protease, preferably in mixture
Compound protease: flavor protease is 1:1～3.
7. the method for claim 1, it is characterised in that in step (3), protease addition is 1～5g/L.
8. the method for claim 1, it is characterised in that in step (3), enzymolysis time is 2～5h.
9. the method for claim 1, it is characterised in that in step (4), regulates pH to 5.5～6.0.
10. the method for claim 1, it is characterised in that in step (4), the Sal of 6%～the 8% of addition gross mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610607256.8A CN106213394A (en) | 2016-07-28 | 2016-07-28 | A kind of method preparing bone soup cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610607256.8A CN106213394A (en) | 2016-07-28 | 2016-07-28 | A kind of method preparing bone soup cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213394A true CN106213394A (en) | 2016-12-14 |
Family
ID=57534229
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610607256.8A Pending CN106213394A (en) | 2016-07-28 | 2016-07-28 | A kind of method preparing bone soup cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106213394A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901207A (en) * | 2017-03-22 | 2017-06-30 | 甘肃犇旺旺生物科技有限公司 | A kind of manufacture craft of ox bone cream |
| CN107897733A (en) * | 2017-11-10 | 2018-04-13 | 天津春发生物科技集团有限公司 | A kind of natural tender tips of bamboo shoot kelp duck soup cream and preparation method thereof |
| CN114209038A (en) * | 2021-11-18 | 2022-03-22 | 云南品悦食品有限公司 | Concentrated bone soup powder and preparation method thereof |
| CN115024473A (en) * | 2021-03-03 | 2022-09-09 | 北京哈迈食品科技有限公司 | Flavored soup-stock and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795363A (en) * | 2016-03-25 | 2016-07-27 | 东北农业大学 | Amino acid-enriched bovine bone powder and preparation method thereof |
-
2016
- 2016-07-28 CN CN201610607256.8A patent/CN106213394A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795363A (en) * | 2016-03-25 | 2016-07-27 | 东北农业大学 | Amino acid-enriched bovine bone powder and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901207A (en) * | 2017-03-22 | 2017-06-30 | 甘肃犇旺旺生物科技有限公司 | A kind of manufacture craft of ox bone cream |
| CN107897733A (en) * | 2017-11-10 | 2018-04-13 | 天津春发生物科技集团有限公司 | A kind of natural tender tips of bamboo shoot kelp duck soup cream and preparation method thereof |
| CN115024473A (en) * | 2021-03-03 | 2022-09-09 | 北京哈迈食品科技有限公司 | Flavored soup-stock and preparation method thereof |
| CN114209038A (en) * | 2021-11-18 | 2022-03-22 | 云南品悦食品有限公司 | Concentrated bone soup powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103689541B (en) | A kind of spiced hot beef sauce and preparation method thereof | |
| CN103610100B (en) | A kind of poor cured local flavor goose cured pork and preparation method thereof | |
| CN106213394A (en) | A kind of method preparing bone soup cream | |
| CN106262578A (en) | A kind of method preparing bone soup seasoning powder | |
| KR101031320B1 (en) | Seasoning powder for instant ddogguk | |
| CN104206941A (en) | Production method of rose jelly | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| CN104172293A (en) | Sturgeon meat stick and preparation method thereof | |
| CN106071912A (en) | A kind of manufacture the method that fragrant citrus local flavor beef is dry | |
| CN106213356A (en) | A kind of preparation method of Capsicum frutescens var local flavor Caulis Cucurbitae | |
| CN106261824A (en) | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof | |
| CN106307141A (en) | Marinated goose meat and making method thereof | |
| CN102389121B (en) | Method for preparing dictyophora indusiata-goose hotpot ingredients | |
| CN104799184A (en) | Production method of orzo | |
| CN110495598A (en) | A kind of preparation method of paste flavor brine | |
| CN106360371A (en) | Spiced beef and making method thereof | |
| CN106261882A (en) | A kind of stew in soy sauce duck meat and preparation method thereof | |
| CN104757391A (en) | Seafood frozen dumplings and production method thereof | |
| CN106689855A (en) | Celery nutritious pickled vegetables and preparation method thereof | |
| KR101660114B1 (en) | Functional korean hot pepper paste containing dendropanax morbiferus powder and marsh clam, and manufacturing method thereof | |
| CN103535788A (en) | Wheat ear and sesame paste powder and preparation method thereof | |
| CN108185386A (en) | A kind of concentrated beef cream | |
| CN108041553A (en) | A kind of concentrated chicken cream | |
| CN105994799A (en) | Healthy bamboo leaf tea with efficacies of heat clearing and detoxifying | |
| CN105394587A (en) | Bagged instant green beans and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |