CN110140932A - A kind of bone soup peptone powder and its application - Google Patents
A kind of bone soup peptone powder and its application Download PDFInfo
- Publication number
- CN110140932A CN110140932A CN201910599174.7A CN201910599174A CN110140932A CN 110140932 A CN110140932 A CN 110140932A CN 201910599174 A CN201910599174 A CN 201910599174A CN 110140932 A CN110140932 A CN 110140932A
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- bone soup
- powder
- peptone
- carragheen
- collagen
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- 235000014347 soups Nutrition 0.000 title claims abstract description 91
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 85
- 239000001888 Peptone Substances 0.000 title claims abstract description 76
- 108010080698 Peptones Proteins 0.000 title claims abstract description 76
- 235000019319 peptone Nutrition 0.000 title claims abstract description 76
- 239000000843 powder Substances 0.000 title claims abstract description 64
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 44
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 25
- 102000008186 Collagen Human genes 0.000 claims abstract description 24
- 108010035532 Collagen Proteins 0.000 claims abstract description 24
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 24
- 229920001436 collagen Polymers 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000008103 glucose Substances 0.000 claims abstract description 22
- 239000001103 potassium chloride Substances 0.000 claims abstract description 22
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 22
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical group O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical class CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940066779 peptones Drugs 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food technology field, a kind of bone soup peptone powder and its application are disclosed.Bone soup peptone powder of the present invention includes collagen, carragheen, glucose, potassium chloride and bone soup powder.The present invention provides a kind of novel bone soup peptone powder by raw material of collagen, carragheen, potassium chloride, glucose and bone soup powder, can effectively increase the soup of quick frozen product fillings, improves mouthfeel, and easy to use；Simultaneously at flexible soft after peptone and elasticity, realize colloid solid-liquid conversion efficacy, with better water-retaining property and retentiveness, improve the operability of technique, at the same meet consumer it is plentiful to quick frozen product soup and reduce because water yield it is more caused by defect rate.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of bone soup peptone powder and its application.
Background technique
In recent years, quick-frozen industry development is very swift and violent, and quick-freezing boiled dumplings account for very big share in quick frozen product, dumpling
Son is by the favorite traditional characteristics food of the Chinese han population people.As the improvement of people's living standards, the requirement to quick-freezing boiled dumplings
Also higher and higher, it is desirable that thin skin filling is big, and special taste, soup is plentiful, but this can cause very big puzzlement to manufacturer, than
Such as soup problem, being not easy to industrialized production in fillings plus water when production more, will lead to give the game away, flash the problems such as.
Part quick frozen product is solved the above problems by adding peptone shape additive in fillings, however peptone shape additive exists
It needed the equipment such as meat grinder to rub before use, and then waited and being mixed with fillings, and generally required placement one day 6 hours or so
Spice work can just terminate, peptone shape additive water yield should not be excessive during waiting spice, otherwise can not just apply,
Influence the quality of quick frozen product.
Summary of the invention
In view of this, keeping the bone soup peptone prepared by it standby in standing the purpose of the present invention is to provide a kind of bone soup peptone powder
Used time water yield is less；
Another object of the present invention is that provide above-mentioned bone soup peptone powder related application and prepared bone soup peptone.
To achieve the goals above, the invention provides the following technical scheme:
A kind of bone soup peptone powder, including collagen, carragheen, glucose, potassium chloride and bone soup powder.
By the present invention in that with collagen, carragheen, potassium chloride and glucose, enable product have well at
Peptone property, and according to potassium chloride to the synergistic effect of carragheen, increase carragheen at peptone property and improve the elasticity of peptone with it is crisp
Degree, and the raising of elasticity can guarantee that bone soup peptone smashes when mixing filling and is not easy to be discharged during the later period packs, increase can grasp
The property made；Used bone soup powder can assign product special flavour.
Preferably, by percentage to the quality, including 30-50% collagen, 10-20% carragheen, 20-30% grape
Sugar, 5-10% potassium chloride and 10-20% bone soup powder.It is highly preferred that the bone soup peptone powder includes 34-42% collagen, 10-
20% carragheen, 20-25% glucose, 8-10% potassium chloride and 15-20% bone soup powder；In the specific embodiment of the invention,
The bone soup peptone powder includes 35% collagen, 20% carragheen, 20% glucose, 10% potassium chloride and 15% bone soup powder；
42% collagen, 10% carragheen, 23% glucose, 8% potassium chloride and 17% bone soup powder；Or
34% collagen, 15% carragheen, 25% glucose, 6% potassium chloride and 20% bone soup powder.
Bone soup peptone powder of the present invention adds water to can be prepared into bone soup peptone, with the bone soup peptone powder of several different formulations according to identical
Ratio tanning after be positioned to peptone, observe into elasticity, brittleness and the toughness after peptone, then by meat grinder, placement is detected
Regimen condition, the results show that the bone soup peptone of bone soup peptone powder of the present invention preparation has more preferably elasticity and brittleness and toughness, in water yield
On it is smaller.
Based on above-mentioned technical effect, the invention proposes the bone soup peptone powder in preparation bone soup peptone and/or quick frozen product
In application and prepared bone soup peptone preparing the application in quick frozen product.Wherein, the quick frozen product has referred mainly to filling
The quick frozen product of material, including but not limited to boiled dumpling, steamed stuffed bun, won ton, Wanton, a packet ball；
The mass ratio of bone soup peptone of the present invention, including the bone soup peptone powder and water, the bone soup peptone powder and water is 1:
80-200, preferably 1:100-200.In the preparation, the bone soup peptone powder is mixed with water, heating stirring is to boiling, at room temperature
Natural cooling, when temperature near room temperature, refrigerate (0-5 DEG C) at peptone again.
It include the bone soup peptone, the bone in the fillings of the quick frozen product the present invention also provides a kind of quick frozen product
The mass percent of soup peptone is 10-30%.In specific application, boiled dumpling class (including won ton and Wanton) suggests dosage 10-15%,
Steamed stuffed bun class suggests dosage 25-30%, packet ball class 10-15%.
From the above technical scheme, the present invention is with collagen, carragheen, potassium chloride, glucose and bone soup powder
Raw material provides a kind of novel bone soup peptone powder, can effectively increase the soup of quick frozen product fillings, improves mouthfeel, and user
Just；Simultaneously at flexible soft after peptone and elasticity, colloid solid-liquid conversion efficacy is realized, there is better water-retaining property and is held
It is aqueous, improve the operability of technique, while meet consumer it is plentiful to quick frozen product soup and reduce led because water yield is more
The defect rate of cause.
Detailed description of the invention
Fig. 1 show the water yield of different bone soup peptones；Wherein, beaker from left to right is followed successively by 3 groups of embodiment, comparative example
1-3 group.
Specific embodiment
The invention discloses a kind of bone soup peptone powder and its application, those skilled in the art can use for reference present disclosure, suitably
Improve realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are for a person skilled in the art
It will be apparent that they are considered as being included in the present invention.Bone soup peptone powder of the present invention and application, which have passed through, preferably to be implemented
Example is described, related personnel obviously can not depart from the content of present invention, in spirit and scope to bone soup peptone as described herein
Powder and its application are modified or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
Bone soup powder of the invention is prepared as follows method and prepares:
The preparation of bone soup powder: the big one-stop cleaning-tanning-filtering-is concentrated in vacuo-of bone-is dusted；
The preparation of bone soup peptone powder: five kinds of raw materials enter agitator tank-according to sequencing and stir evenly-cross vibrating screen-packet
Dress-mistake metal detector-storage；
Just a kind of bone soup peptone powder provided by the present invention and its application are described further below.
Embodiment 1: bone soup peptone powder of the present invention
35% collagen, 20% carragheen, 20% glucose, 10% potassium chloride and 15% bone soup powder；
Embodiment 2: bone soup peptone powder of the present invention
42% collagen, 10% carragheen, 23% glucose, 8% potassium chloride and 17% bone soup powder；
Embodiment 3: bone soup peptone powder of the present invention
34% collagen, 15% carragheen, 25% glucose, 6% potassium chloride and 20% bone soup powder；
Embodiment 4: the preparation of bone soup peptone
This product and water are added to the water by 1:80-120 mass ratio (1:80,1:100 or 1:200), added while stirring
Heat is avoided occurring to can be taken off after precipitating is heated to boiling with agglomeration, be poured into quantitative Turnround basket (no more than Turnround basket 2/
3, in order to radiate into peptone), it is firstly placed on natural cooling at room temperature, when temperature near room temperature is transferred to (0-5 DEG C) cooling of freezer again
Completely at spare after peptone.
Embodiment 5: the comparison of different bone soup peptone powder
Embodiment 1:35% collagen, 20% carragheen, 20% glucose, 10% potassium chloride and 15% bone soup powder；
Embodiment 2:42% collagen, 10% carragheen, 23% glucose, 8% potassium chloride and 17% bone soup powder；
Embodiment 3:34% collagen, 15% carragheen, 25% glucose, 6% potassium chloride and 20% bone soup powder；
Comparative example 1:25% collagen, 20% glucose, 10% potassium chloride and 15% bone soup powder；
Comparative example 2:42% collagen, 10% carragheen, 23% glucose and 17% bone soup powder；
Comparative example 3:34% collagen, 15% carragheen, 25% glucose, 6% sodium chloride and 20% bone soup powder；
The tanning of bone soup peptone: bone soup peptone powder and water are boiled according to the mass ratio of 1:100, and (powder is added to the water boiled stir
It mixes uniformly)；
1, sense organ: observation is at elasticity, brittleness and the toughness after peptone；The elasticity of acetonideexample 1-3, brittleness and toughness are excellent
In 3 comparative examples, best with the elastic brittleness toughness of embodiment 3,1 elasticity of comparative example is insufficient, and bad at peptone property, embodiment 2 is without bullet
Property, toughness is very bad, and 4 brittleness elasticity of embodiment is bad.
2, water yield: the peptone of equivalent weight crosses meat grinder, and water outlet status is seen in placement, and the water gone out is filtered with strainer after placing 1h
Out, water yield is weighed, as a result water yield is as shown in table 1 below:
Table 1
| Experiment name | Water yield (g) |
| Embodiment 3 | 19 |
| Comparative example 1 | 60 |
| Comparative example 2 | 32 |
| Comparative example 3 | 43 |
In conjunction with the result of Fig. 1 and table 1, it is apparent that the bone soup peptone prepared by bone soup peptone powder of the present invention, retentiveness
Obviously it is better than the bone soup peptone of other control groups with water-retaining property.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of bone soup peptone powder, which is characterized in that by percentage to the quality, including collagen, carragheen, glucose, chlorination
Potassium and bone soup powder.
2. bone soup peptone powder according to claim 1, which is characterized in that by percentage to the quality, including 30-50% collagen egg
White, 10-20% carragheen, 20-30% glucose, 5-10% potassium chloride and 10-20% bone soup powder.
3. bone soup peptone powder according to claim 1, which is characterized in that including 35% collagen, 20% carragheen, 20% Portugal
Grape sugar, 10% potassium chloride and 15% bone soup powder；
42% collagen, 10% carragheen, 23% glucose, 8% potassium chloride and 17% bone soup powder；Or
34% collagen, 15% carragheen, 25% glucose, 6% potassium chloride and 20% bone soup powder.
4. application of the bone soup peptone powder described in claim 1-3 any one in preparation bone soup peptone and/or in quick frozen product.
5. a kind of bone soup peptone, which is characterized in that including bone soup peptone powder and water described in claim 1-3 any one.
6. bone soup peptone according to claim 5, which is characterized in that the mass ratio of the bone soup peptone powder and water is 1:80-
200。
7. the bone soup peptone of claim 5 or 6 is preparing the application in quick frozen product.
8. the preparation method of bone soup peptone described in claim 5, which is characterized in that by bone soup described in claim 1-3 any one
Peptone powder is mixed with water, and heating stirring is to boiling, natural cooling at room temperature, and when temperature near room temperature is refrigerated again at peptone.
9. a kind of quick frozen product, which is characterized in that include the bone soup peptone of claim 5 or 6 in the fillings of the quick frozen product.
10. quick frozen product according to claim 9, which is characterized in that the mass percent of the bone soup peptone is 10-30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910599174.7A CN110140932A (en) | 2019-07-04 | 2019-07-04 | A kind of bone soup peptone powder and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910599174.7A CN110140932A (en) | 2019-07-04 | 2019-07-04 | A kind of bone soup peptone powder and its application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110140932A true CN110140932A (en) | 2019-08-20 |
Family
ID=67596942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910599174.7A Pending CN110140932A (en) | 2019-07-04 | 2019-07-04 | A kind of bone soup peptone powder and its application |
Country Status (1)
| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689517A (en) * | 2013-11-01 | 2014-04-02 | 厦门美拉德食品科技有限公司 | Aquatic product collagen jelly flavouring and preparation method thereof |
| CN104336590A (en) * | 2013-07-26 | 2015-02-11 | 史欣祥 | Face nourishing soup |
| CN106213471A (en) * | 2016-07-21 | 2016-12-14 | 河南隆霄生物科技有限公司 | A kind of compounding colloid containing carrageenan, its rehydration colloid and preparation method and application |
| CN107736568A (en) * | 2017-12-06 | 2018-02-27 | 郑州研霖生物科技有限公司 | A kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof |
-
2019
- 2019-07-04 CN CN201910599174.7A patent/CN110140932A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336590A (en) * | 2013-07-26 | 2015-02-11 | 史欣祥 | Face nourishing soup |
| CN103689517A (en) * | 2013-11-01 | 2014-04-02 | 厦门美拉德食品科技有限公司 | Aquatic product collagen jelly flavouring and preparation method thereof |
| CN106213471A (en) * | 2016-07-21 | 2016-12-14 | 河南隆霄生物科技有限公司 | A kind of compounding colloid containing carrageenan, its rehydration colloid and preparation method and application |
| CN107736568A (en) * | 2017-12-06 | 2018-02-27 | 郑州研霖生物科技有限公司 | A kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof |
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