CN108029845A - A kind of preparation method of bone polypeptide - Google Patents
A kind of preparation method of bone polypeptide Download PDFInfo
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- CN108029845A CN108029845A CN201711347614.7A CN201711347614A CN108029845A CN 108029845 A CN108029845 A CN 108029845A CN 201711347614 A CN201711347614 A CN 201711347614A CN 108029845 A CN108029845 A CN 108029845A
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- bone
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- bone polypeptide
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
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- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of preparation method of bone polypeptide, it comprises the following steps：(1) animal skeleton crushes boiling；(2) flash；(3) degreasing；(4) digest；(5) concentrate；(6) flash；(7) it is dry, to obtain the final product.Products obtained therefrom is in pale yellow powder, smell is pure and fresh, without bitterness sense.The content of 200 5000 dalton polypeptide of molecular weight accounts for more than 85%.
Description
Technical field
The present invention relates to a kind of preparation method of polypeptide of field of health care food, more particularly to a kind of preparation side of bone polypeptide
Method.
Background technology
Bone polypeptide is that animal fresh bone after boiling degreasing, is added protease preparation and bone liquid is digested under high temperature, high pressure, enzyme
Micromolecule polypeptide material is obtained after solution.However, although these polypeptide products have effects that good, mouthfeel has bitterness sense,
The generation of bitter taste is always to influence a great problem that zymolyte is applied in practice.For sheep bone, itself just has
There is special smell of mutton, bitter taste and the peculiar smell for how improving sheep bone polypeptide are even more extremely difficult.
Used in order to solve the peculiar smell of bone polypeptide, in patent CN1785058A added in enzymolysis liquid 5~10% sucrose,
0.5~1% glycine and 0.4~0.9% citric acid carry out enzymolysis liquid and take off hardship；Continue de- bitter enzymolysis liquid diluting 1~3 times, add
Enter 5~8% sucrose of weight ratio, 0.1~0.4% lemon yellow, 1~3% honey, add 0.05~0.2 xanthans and 0.05~
0.2%CMC carries out enzymolysis liquid seasoning.CN104798982A is on the one hand logical by selecting two kinds of processing with enzyme preparation sheep bone cooking liquors
Cross papain and enzymolysis raising sheep bone degree of hydrolysis is carried out to degreaser, further water is on the other hand handled using flavor protease
Solution, removes the bitter taste of hydrolyzate, gained sheep bone polypeptide powder smell is pure and fresh, can directly take, easy to dissolve, is not added with any other
Chemical reagent reaches de-bittering effect.But this mode is digested at twice and enzyme deactivation, extends whole processing operation time.
CN104489238A concentrates broken bone cleaning solution using thermo-sensitive gel, and fishy smell material and inorganic salts are removed while albumen is recycled,
Products obtained therefrom fishy smell is small, and saline taste is light, while effectively reduces environmental emissions pressure.Which adds thermo-sensitive gel, to a certain degree
On add Material Cost and process operations.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of preparation method of bone polypeptide, it include with
Lower step：
(1) animal skeleton crushes boiling；(2) flash；(3) degreasing；(4) digest；(5) concentrate；(6) flash；It is (7) dry,
To obtain the final product.
Wherein, the mass ratio of bone and water is 1: 1~1: 4, cooking pressure 0.15MPa~0.35MPa in step (1), is steamed
Boil 120 DEG C~150 DEG C of temperature, 3~7h of digestion time；
Step (2) flash distillation initial temperature is 130~140 DEG C；
Skimming temp is 70 DEG C~90 DEG C in step (3)；
Enzyme is selected from papain, flavor protease, pepsin, trypsase, alkali used by enzymolysis in step (4)
Property one or both of protease, the dosage of enzyme is 1.0 ‰~the 3.0 ‰ of bone weight；
The relative density of concentrated liquid is 1.1~1.3g/ml in step (5)；
The initial temperature of step (6) flash distillation is 130~140 DEG C；
The drying mode that step (7) uses is spray drying, and drying condition is that inlet air temperature is 150~170 DEG C, air draft temperature
Spend for 65~85 DEG C.
Compared with prior art, the present invention has the following advantages and beneficial effect：
The present invention is adding the step of two steps flash in prior art basis, without two kinds of enzymes, without addition
Thermo-sensitive gel, it is possible to remove the peculiar smell of bone polypeptide well.Operation is simple for the flash distillation of two steps, not to the prior art
Process increases excessive burden, and flash conditions are easily controllable, does not also cause the extra increase of production cost.Gained bone polypeptide powder gas
Taste is pure and fresh, can directly take, easy to dissolve, polypeptide molecular weight control 200-5000 dalton account for the 85% of gross product with
On, amplification produces the technique of the yield of bone polypeptide than in the prior art and improves about 5%.
Embodiment
The embodiment of the present invention is described in detail below, it is necessary to which explanation, the present embodiment is narrative, is not limited
, it is impossible to protection scope of the present invention is limited with this.
Comparative example
The preparation that different technique carries out sheep bone polypeptide is respectively adopted, compares the taste and product yield of products obtained therefrom.
| Step | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Embodiment 1 |
| (1) boiling | There is this step | Have | Have | Have | Have |
| (2) flash | Without this step | Nothing | Nothing | Have | Have |
| (3) degreasing | Have | Have | Have | Have | Have |
| (4) digest | Have | Have | Have | Have | Have |
| (5) concentrate | Have | Have | Have | Have | Have |
| (6) flash | Nothing | Have | Have, flash distillation is twice | Nothing | Have |
| (7) it is dry | Have | Have | Have | Have | Have |
Wherein, the mass ratio of bone and water is 1: 2 in step (1), cooking pressure 0.25MPa~0.3MPa, boiling temperature
130~135 DEG C, digestion time 5h；
Step (2) flash distillation initial temperature is 130~135 DEG C；
Skimming temp is 70 DEG C~90 DEG C in step (3)；
Mode of action employed in step (4) is to add trypsase, and the dosage of enzyme is the 2.0 ‰ of bone weight；
The relative density of concentrated liquid is 1.2g/ml in step (5)；
The initial temperature of step (6) flash distillation is 130~135 DEG C；
The drying mode that step (7) uses is spray drying, and drying condition is that inlet air temperature is 150~160 DEG C, air draft temperature
Spend for 75~85 DEG C.
Taste evaluation and test is carried out to products obtained therefrom, as a result taste is optimal for comparative example 3 and embodiment 1, is significantly better than it
He is three groups, and other quality degree are followed successively by comparative example 2, comparative example 4, comparative example 1.
According to《Sensory testing methods measure smell, the sense of taste and flavor using 3 trail and error procedures (3-AFC) and perceive threshold value
General directive/guide (GB/T22366-2008) (ISO 13301：2002)》Embodiment 1 and 3 gained bone peptide of comparative example are divided
Analyse, as a result both indifferences, from the operability of technique, compared with comparative example 3, embodiment 1 is more convenient, without two
The secondary initial temperature being warming up to needed for flash distillation.
Fishy smell material in bone as mentioned by CN104489238A is more complicated, and basic research shows ammonia, front three
Amine, methyl mercaptan, hydrogen sulfide, indoles and heterocyclic nitrogen, aldehydes etc. can cause fishy smell.The present invention is subject to TRANSIENT HIGH TEMPERATURE to go out
The inspiration (can be removed above-mentioned substance by the way of TRANSIENT HIGH TEMPERATURE) of bacterium, by the way of the flash distillation to concentrate at
Reason, it turns out that, it is necessary to the concentrate flash distillation process obtained by step (5) can be good at more than twice to solve asking for fishy smell
Topic, it is contemplated that warming temperature is not very convenient twice, is chanced in experiment, and the cooking liquor obtained by step (1) is flashed
After processing, by the concentrate flash distillation process obtained by step (5) once, above-mentioned fishy smell, and process can be also solved the problems, such as very well
On greatly simplify, save once heating energy consumption process.
Embodiment 2
(1) fresh sheep bone is taken to be crushed to 1cm~8cm after cleaning, the bone piece after crushing, which is thrown in autoclaving tank, steams
Boil, the mass ratio of sheep bone and water is 1: 1 in autoclaving tank, the digestion time 3h under 120 DEG C of temperature, cooking pressure 0.15MPa；
(2) step (1) cooking liquor is warming up to 130 DEG C through flash distillation process；
(3) cooking liquor of step (2) processing gained treats that temperature is down to less than 90 DEG C, and degreasing is carried out using butterfly centrifugal machine；
(4) degreaser obtained by step (3) is put into enzymatic vessel and carries out enzymolysis processing, treat degreaser temperature up to 60 DEG C, adjusted
Degreaser pH value is saved to 6, add equivalent to bone weight 2 ‰ papain (Jiangmen city De Long bio tech ltd,
Mark vigor is 8.35*105U/g), 4h is digested, then the enzyme deactivation 60min under 100 DEG C of high temperature, is collected by filtration enzymolysis liquid；
(5) it is 1.1g/ml the enzymolysis liquid that step (4) is collected to be concentrated into concentration bone liquid relative density；
(6) step (5) concentrate is warming up to 130 DEG C and carries out flash distillation process once；
(7) flash distillation process liquid obtained by step (6) is spray-dried, spray drying condition uses inlet air temperature as 150
DEG C, temperature of outgoing air is 85 DEG C, and gained dry powder moisture content is less than 3.5%, by gained dry powder be milled 100 mesh sieves be put into it is specified
Storage in container.
The sheep bone polypeptide powder as made from process above, in pale yellow powder, smell it is pure and fresh, without bitterness sense.Sampled, analysis
After test, in the sheep bone polypeptide powder polypeptide molecular weight control in 200-5000 dalton up to 87%.
Embodiment 3
(1) fresh ox bone is taken to be crushed to 1cm~8cm after cleaning, the bone piece after crushing, which is thrown in autoclaving tank, steams
Boil, the mass ratio of sheep bone and water is 1: 4 in autoclaving tank, the digestion time 5h under 140 DEG C of temperature, cooking pressure 0.35MPa；
(2) step (1) cooking liquor is directly through flash distillation process；
(3) cooking liquor of step (2) processing gained treats that temperature is down to less than 90 DEG C, and degreasing is carried out using butterfly centrifugal machine；
(4) degreaser obtained by step (3) is put into enzymatic vessel and carries out enzymolysis processing, treat degreaser temperature up to 60 DEG C, adjusted
Degreaser pH value is saved to 6, add equivalent to bone weight 2 ‰ papain (Jiangmen city De Long bio tech ltd,
Mark vigor is 8.35*105U/g), 4h is digested, then the enzyme deactivation 60min under 100 DEG C of high temperature, is collected by filtration enzymolysis liquid；
(5) it is 1.3g/ml the enzymolysis liquid that step (4) is collected to be concentrated into concentration bone liquid relative density；
(6) step (5) concentrate is warming up to 130 DEG C and carries out flash distillation process once；
(7) flash distillation process liquid obtained by step (6) is spray-dried, spray drying condition uses inlet air temperature as 170
DEG C, temperature of outgoing air is 75 DEG C, and gained dry powder moisture content is less than 3.5%, by gained dry powder be milled 100 mesh sieves be put into it is specified
Storage in container.
The sheep bone polypeptide powder as made from process above, in pale yellow powder, smell it is pure and fresh, without bitterness sense.Sampled, analysis
After test, in the sheep bone polypeptide powder polypeptide molecular weight control in 200-5000 dalton up to 92%.
Embodiment 4
(1) fresh pig bone is taken to be crushed to 1cm~8cm after cleaning, the bone piece after crushing, which is thrown in autoclaving tank, steams
Boil, the mass ratio of sheep bone and water is 1: 2 in autoclaving tank, the digestion time 7h under 100 DEG C of temperature, cooking pressure 0.23MPa；
(2) step (1) cooking liquor is warming up to after 130 DEG C through flash distillation process；
(3) cooking liquor of step (2) processing gained treats that temperature is down to less than 90 DEG C, and degreasing is carried out using butterfly centrifugal machine；
(4) degreaser obtained by step (3) is put into enzymatic vessel and carries out enzymolysis processing, treat degreaser temperature up to 40 DEG C, adjusted
Degreaser pH value is saved to 8, (mark vigor is 3*10 to the trypsase for adding equivalent to bone weight 3 ‰5U/g), 4h is digested, so
The enzyme deactivation 60min under 100 DEG C of high temperature afterwards, is collected by filtration enzymolysis liquid；
(5) it is 1.1g/ml the enzymolysis liquid that step (4) is collected to be concentrated into concentration bone liquid relative density；
(6) step (5) concentrate is warming up to 130 DEG C and carries out flash distillation process once；
(7) flash distillation process liquid obtained by step (6) is spray-dried, spray drying condition uses inlet air temperature as 160
DEG C, temperature of outgoing air is 75 DEG C, and gained dry powder moisture content is less than 3.5%, by gained dry powder be milled 100 mesh sieves be put into it is specified
Storage in container.
The sheep bone polypeptide powder as made from process above, in pale yellow powder, smell it is pure and fresh, without bitterness sense.Sampled, analysis
After test, in the sheep bone polypeptide powder polypeptide molecular weight control in 200-5000 dalton up to 90%.
Embodiment 5
To embodiment 1-4 products according to GB 5009.3, GB 5009.4, GB/T 5009.11, GB 5009.12, GB/T
5009.17th, method specified in GB4789.2-15 carries out inspection for food hygiene, the results show：Moisture ＜ 3.5%, ash content
≤ 1.5%, inorganic arsenic (in terms of AS, mg/kg) 0.22, lead (in terms of Pb, mg/kg) 0.62, mercury (in terms of Hg, mg/kg)≤0.05,
Total plate count (cfu/g) 1.0*103, coliform (MPN/100g)≤35, mould (cfu/g)≤10, yeast (cfu/g)≤
10, pathogenic bacteria do not detect.Meet the GB16740-1997 health (functional) food universal standards.
The preferred embodiment of the present invention described in detail above, still, during present invention is not limited to the embodiments described above
Detail, in the range of the technology design of the present invention, a variety of simple variants can be carried out to technical scheme, this
A little simple variants belong to protection scope of the present invention.
It is further to note that each particular technique feature described in above-mentioned embodiment, in not lance
In the case of shield, can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention to it is various can
The combination of energy no longer separately illustrates.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should equally be considered as content disclosed in this invention.
Claims (10)
1. a kind of preparation method of bone polypeptide, comprises the following steps：(1) animal skeleton crush, boiling；(2) flash；(3) degreasing；
(4) digest；(5) concentrate；(6) flash；(7) it is dry, to obtain the final product.
2. the preparation method of bone polypeptide according to claim 1, it is characterised in that the quality of bone and water in step (1)
Than for 1: 1~1: 4, cooking pressure 0.15MPa~0.35MPa, 120 DEG C~150 DEG C of boiling temperature, 3~7h of digestion time.
3. the preparation method of bone polypeptide according to claim 1, it is characterised in that step (2) flash distillation initial temperature be
130~140 DEG C.
4. the preparation method of bone polypeptide according to claim 1, it is characterised in that skimming temp is 70 DEG C in step (3)
~90 DEG C.
5. the preparation method of bone polypeptide according to claim 1, it is characterised in that the enzyme employed in step (4) is selected from
One or both of papain, flavor protease, pepsin, trypsase, alkali protease.
6. the preparation method of bone polypeptide according to claim 5, it is characterised in that the dosage of enzyme is bone weight
1.0 ‰~3.0 ‰.
7. the preparation method of bone polypeptide according to claim 1, it is characterised in that concentration gained liquid in step (5)
Relative density is 1.1~1.3g/ml.
8. the preparation method of bone polypeptide according to claim 1, it is characterised in that step (6) flash distillation initial temperature be
130~140 DEG C.
9. the preparation method of bone polypeptide according to claim 1, it is characterised in that the drying mode that step (7) uses for
Spray drying.
10. the preparation method of the bone polypeptide described in claim 9, it is characterised in that spray drying condition is that inlet air temperature is 150
~170 DEG C, temperature of outgoing air is 65~85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711347614.7A CN108029845A (en) | 2017-12-05 | 2017-12-05 | A kind of preparation method of bone polypeptide |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711347614.7A CN108029845A (en) | 2017-12-05 | 2017-12-05 | A kind of preparation method of bone polypeptide |
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| CN108029845A true CN108029845A (en) | 2018-05-15 |
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| CN201711347614.7A Pending CN108029845A (en) | 2017-12-05 | 2017-12-05 | A kind of preparation method of bone polypeptide |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798982A (en) * | 2014-01-28 | 2015-07-29 | 内蒙古奇特金生生物科技有限公司 | Method for preparing bone polypeptide |
| CN107047923A (en) * | 2017-05-19 | 2017-08-18 | 山东禹王生态食业有限公司 | A kind of preparation method of soybean protein isolate |
-
2017
- 2017-12-05 CN CN201711347614.7A patent/CN108029845A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798982A (en) * | 2014-01-28 | 2015-07-29 | 内蒙古奇特金生生物科技有限公司 | Method for preparing bone polypeptide |
| CN107047923A (en) * | 2017-05-19 | 2017-08-18 | 山东禹王生态食业有限公司 | A kind of preparation method of soybean protein isolate |
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Application publication date: 20180515 |