CN112931864A - 一种强筋壮骨的骨肽酵素及其制备方法 - Google Patents
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Abstract
本发明公开了一种强筋壮骨的骨肽酵素,由以下重量份组分制成:动物骨40~100份、动物肉0~40份、动物肝脏0~40份、山药粉0~10份、维生素AD制剂0~1份、复合酶制剂0.1~0.5份、发酵菌剂0.1~0.5份和辅料1~2份;同时公开了该强筋壮骨的骨肽酵素的制备方法和应用。本发明生产工艺简单合理,原料易得,生产的产品功能性显著,可用于食品、食品添加剂,并具有强筋壮骨的保健功效,对适应人群的保健效果好。
Description
技术领域
本发明属于生物工程技术领域,特别是涉及一种强筋壮骨的骨肽酵素及其制备方法。
背景技术
随着食品工业的快速发展和人们消费水平及对食品认识的提高,人们对食品的要求不再是单单提供新陈代谢和机体生长所必需的营养物质,而是更加关注食品调节身体机能,促进身体健康等方面的作用。人们愈来愈注意到饮食对自身健康水平的影响,消费趋势从具有色、香、味、形均佳的食品转向具有合理营养和保健功能的功能性食品。目前,我国的功能性食品正处于快速发展的阶段,具有企业数量多、规模小,产品种类五花八门,产品质量不高等问题。同时也存在一系列问题亟待解决:产品类别少,主要集中在免疫调节、排毒养颜、健脑益智、减肥、补肾等方面,与一些发生率较高的亚健康类疾病相关的产品很少,还处于研究阶段;随着生活节奏的加快,生活水平的提高,亚健康问题凸显,在此背景下,功能性食品必将越来越受到消费者的欢迎。因此,今后一段时期将是功能性食品发展的黄金阶段,功能性食品必将在促进全民身体健康方面凸显其独有魅力并发挥重要作用。
而目前的酵素按产品应用领域分为环保植物酵素、日化植物酵素、饲用植物酵素和农用植物酵素;按发酵原料种类分为植物酵素、菌类酵素、动物酵素和其他酵素;按产品形态分为液态酵素、固态酵素和半固态酵素。
未来几年,酵素产业将进入蓬勃发展期,目前国内外专家学者及相关企业对于酵素研究主要集中在植物方面,在菌种筛选、辅料添加比例、发酵工艺控制、应用效果等领域开展技术研究。而利用动物蛋白制备动物氨基酸酵素的相关技术工艺研究、设备设施及动物酵素产品尚属于空白领域,在动物酵素方面缺少研究,研究发现动物蛋白经过发酵工艺处理,更容易被人体及动植物吸收利用,且具有抗病增免功能。并将发酵产物开发成功能性食品,具有广阔的发展前景。
随着经济的迅速发展,人们的生活水平越来越多,注重健康生活和养生的人也越来越多。强筋壮骨就是人们养生的重要目标之一。强筋壮骨的关键在于补充人体所需的钙。钙元素是人体必需的元素之一。钙元素的缺乏对人体的危害是比较多的。例如儿童如果缺钙,那么会影响孩子的正常生长发育,造成孩子出现不易入睡、爱出汗、易惊醒,还可能造成骨骼发育不良。青少年时期缺钙会引起患者出现腿软、抽筋、偏食、厌食等症状。成年人缺钙会引起患者出现倦怠、乏力、抽筋、腰酸背疼,老年人会出现骨质疏松等症状。
发明内容
本发明所要解决的第一个技术问题是:提供一种强筋壮骨的骨肽酵素,由动物骨骼如猪脊骨等经乳化灭菌后酶解,然后再加微生物厌氧发酵和后熟处理后,添加辅料制得。
本发明所要解决的第二个技术问题是:提供一种强筋壮骨的骨肽酵素的制备方法。
本发明所要解决的第三个技术问题是:提供上述一种强筋壮骨的骨肽酵素的应用。
为解决上述技术问题,本发明的技术方案是:
一种强筋壮骨的骨肽酵素,由以下重量份组分制成:
动物骨40~100份、动物肉0~40份、动物肝脏0~40份、山药粉0~10份、维生素AD制剂0~1份、复合酶制剂0.1~0.5份、发酵菌剂0.1~0.5份和辅料1~2份。
优选的,所述的强筋壮骨的骨肽酵素各组分的重量份为:动物骨40份、动物肉20份、动物肝脏20份、山药粉10份、维生素AD制剂0.5份、复合酶制剂0.3份、发酵菌剂0.3份和辅料1.5份。
优选的,所述的动物骨为牲畜骨或家禽骨中的一种或几种混合,动物肉为牲畜肉或家禽肉中的一种或几种混合,动物肝脏为牲畜肝脏或家禽肝脏中的一种或几种混合,山药粉为铁棍山药加工制备的一种白色的粉末状物质,维生素AD制剂为食品级含维生素AD的食用添加剂,复合酶制剂包括重量份分别是0.1~1份的酸性蛋白酶和0.1~1份的脂肪酶,发酵菌剂包括重量份分别是0.1~1份的乳双歧杆菌、0.1~2份的保加利亚乳杆菌、0.1~0.5份的嗜酸乳杆菌和0.1~2份的嗜热链球菌,辅料包括重量份分别是1~5份的赤藓糖醇和1~5份的酵母抽提物。
其中,酸性蛋白酶,可在低pH条件下,有效水解蛋白质;脂肪酶可将脂肪转化为甘油和脂肪酸。
乳双歧杆菌是人和许多哺乳动物肠道中的优势菌之一。可抑菌杀菌,并在肠道内可合成多种维生素、氨基酸等人体所需营养物质。还具有抗癌、护肝、降低胆固醇、延缓衰老等作用。
保加利亚乳杆菌是乳酸菌的一种。其能够发酵乳糖,发酵产生的半乳糖和葡萄糖不仅容易吸收,而且还能促进脑和神经的发育,促进胃内容物清空,减少胃酸过多分泌,提高钙、磷、铁的利用率,抑制肠道中的有害细菌。其次其能分解乳蛋白成为肽和氨基酸更有益于消化、吸收,可以提高蛋白质的利用率。此外乳杆菌,通过改善肠道菌群,抑制致癌物的产生,降低肠中靛基质和酚的含量,活化免疫功能,抑制癌细胞增殖,具有一定的抗炎作用。
嗜酸乳杆菌,属乳杆菌科中的乳杆菌属,厌氧或者兼性厌氧;它能利用葡萄糖、果糖、乳糖、蔗糖进行同型发酵,发酵产生DL型乳酸。该细菌抑制幽门螺旋杆菌、金黄色葡萄球菌、沙门氏菌、大肠杆菌、克雷氏肺炎菌与绿脓杆菌等致病的生长;刺激免疫系统,提高免疫功能。调整肠道菌群平衡,抑制肠道不良微生物的增殖。
嗜热链球菌,属于链球菌属,兼性厌氧菌或微好氧,耐热性较好;最适pH为6.0~7.0,嗜热链球菌体内的蛋白酶活性通常较弱甚至缺乏必要的蛋白酶,因此最适于它们的氮源是蛋白质水解产物。嗜热链球菌被认为是“公认安全性(GRAS)”成分,广泛用于生产一些重要的发酵乳制品,包括酸奶和奶酪。具有调节肠道微环境、调节血压、抗癌、延缓衰老等作用。
山药粉,健脾胃,助消化,山药增强人体消化吸收功能,治疗食欲不振消化不良粉一下即溶山药粉能健脾益胃,使脾胃健运,增强人体的消化、吸收功能,增进食欲,增强体质,对食欲不振、小儿厌食、消化不良有很好的疗效。山药含有淀粉酶、多酚氧化酶等物质,有利于脾胃消化吸收功能,是一味平补脾胃的药食两用之品。不论脾阳亏或胃阴虚,皆可食用。临床上常用治脾胃虚弱,食少体倦,泄泻等病症。山药还含有多种矿物质,比如铁、铜、锌、锰、钙等多种微量元素,能够补铁补钙补锌。
维生素AD制剂,维生素AD的作用可以促进钙的吸收,补充身体所需的维生素A和D。维生素A可以治疗因为缺乏维生素A所引起的夜盲和全身皮肤干燥病以及对全身免疫功能低下有一定的治愈作用。维生素D可以促进人体对钙和磷的吸收,可以预防缺少维生素D而造成的佝偻病,同时还可以促进成骨细胞,促进骨盐沉着,使骨骼更坚固。
赤藓糖醇是一种天然零热量的甜味剂,糖尿病患者是可以选择的。赤藓糖醇是白色结晶,微甜,有清凉感,有很多优点,首先其热量低,甜度适中,口感较好,而且可以用于制作糖果、饼干、巧克力等食物,也可以用于饮料的甜味剂的添加。
酵母抽提物是以食品用酵母为主要原料,以酵母自身的酶或外加食品级酶的共同作用下,酶解自溶(可再经分离提取)后得到的产品,并富含氨基酸、肽、多肽等酵母细胞中的可溶性成分。根据需要可添加适量辅料进行调配,也可在生产后期增加美拉德反应工艺,属于食品配料。
一种强筋壮骨的骨肽酵素的制备方法,包括以下步骤:
a.将新鲜的动物肉、动物骨和动物肝脏原料投入一级破碎装置,进行一级破碎处理,破碎后物料达到10目~20目;
b.将步骤a制备的物料输送至绞碎装置进行二级破碎处理,破碎至100目~200目;
c.将步骤b制备的物料乳化,然后灭菌处理;
d.将步骤c灭菌后的物料中添加0.1~0.5重量份的复合酶制剂,搅拌酶解1~3小时,搅拌频率1~5r/min;
e.将步骤d制备的物料的pH值调节为6.0~7.0;
f.将步骤e制备的物料接种0.1~0.5重量份的发酵菌剂,进行厌氧发酵,设置温度30~35℃,每间隔4~6小时搅拌0.5~1.5小时,厌氧发酵时间20~28小时;
g.将步骤f制备的物料输送至密封容器中后熟3~5天,后熟温度30~35℃,容器顶部设有排气口;
h.将步骤g制备的物料中添加0~10重量份的山药粉、0~1重量份的维生素AD制剂和1~2重量份的辅料,充分搅拌,并经80目~200目过滤后进行灌装,即可得到液态强筋壮骨的骨肽酵素,将液态强筋壮骨的骨肽酵素用干燥处理工艺处理即可得到固态强筋壮骨的骨肽酵素。
优选的,所述的步骤c中的灭菌温度为80℃~100℃,灭菌时间0.5~3小时,在灭菌过程中不断搅拌,搅拌频率1r/min~5r/min。
进一步的,所述的步骤c中的灭菌温度为100℃,灭菌时间1.5小时,在灭菌过程中不断搅拌,搅拌频率5r/min。
优选的,所述的步骤d和步骤f中的搅拌频率5r/min。
本发明制备的强筋壮骨的骨肽酵素呈液态或固态,含有乳酸菌等益生菌,活菌总数量1×104~1×109cfu/ml,小肽含量10%~30%(以干基计)。可直接食用,也可复配后食用;作为调味品添加到火腿肠、肉丸等食品加工产品中使用,或作为功能成分用于保健。
由于采用了上述技术方案,本发明的有益效果是:
1.本发明原料中添加了一定比例的动物骨骼,经过生物发酵产生便于人体吸收的钙,使得产物中钙含量增加。另外,原料中的动物肝脏富含维生素AD,发酵产生的维生素AD和添加的维生素AD制剂等,有助于钙的有效吸收,山药粉具有强健体魄的作用,促进营养吸收,且自身富含维生素和钙,使本发明产物具有强筋壮骨的作用。发酵菌种在发酵过程中也扩繁增生,并且也各自具有相应的功能用于人体保健;
2.本发明将新鲜动物原料处理后,得到的处理产物在高温季节密封存放,可长期存放保鲜;为动物蛋白保鲜防腐提供一种与冷链物流及化学防腐完全不同的生物保鲜技术,可大幅降低肉类产品冷链物流储运的投资成本及能耗成本;
3.本发明得到的产物具备较好的营养优势与高值化利用优势,既可实现畜禽骨、肉、肝脏全利用,又利用发酵手段促进肉、骨骼、肝脏等消化吸收;为畜禽肉、骨、肝脏等的高值化利用提供了一套新途径。
总之,本发明的生产工艺简单合理,原料易得,生产的产品功能性显著,可用于食品、食品添加剂,并具有强筋壮骨的保健功效,对适应人群的保健效果好。
具体实施方式
下面结合实施例,进一步阐述本发明。
实施例一
一种强筋壮骨的骨肽酵素,由以下各重量份的组分制成:
动物骨40份(鸡骨20份、猪骨19份、鹿骨1份)、动物肉20份(羊肉10份、猪肉10份)、动物肝脏20份(鸡肝5份、猪肝15份)、山药粉10份、维生素AD制剂0.5份、复合酶制剂0.3份、发酵菌剂0.3份和辅料1.5份。
其中复合酶制剂为重量份分别是0.1份的酸性蛋白酶和0.2份的脂肪酶,发酵菌剂为重量份分别是0.2份的乳双歧杆菌、0.1份的保加利亚乳杆菌、0.1份的嗜酸乳杆菌和0.2份的嗜热链球菌,辅料为重量份分别是0.5份的赤藓糖醇和1份的酵母抽提物。
实施例二
一种强筋壮骨的骨肽酵素,由以下各重量份的组分制成:
动物骨85份(猪脊骨45份、牛骨30份、鸭骨10份)、动物肉0份、动物肝脏10份(猪肝10份)、山药粉5份、维生素AD制剂0.5份、复合酶制剂0.1份、发酵菌剂0.1份和辅料1份。
其中复合酶制剂为重量份分别是0.8份的酸性蛋白酶和0.2份的脂肪酶,发酵菌剂为重量份分别是1份的乳双歧杆菌、2份的保加利亚乳杆菌、1份的嗜酸乳杆菌和1份的嗜热链球菌,辅料为重量份分别是1份的赤藓糖醇和4份的酵母抽提物。
实施例三
一种强筋壮骨的骨肽酵素制备方法,将屠宰好的鸡骨200公斤,猪骨190公斤,鹿骨10公斤,羊肉100公斤,猪肉100公斤,鸡肝50公斤,猪肝150公斤和100kg饮用水投入破碎装置,进行破碎处理,将物料破碎至10目以下。然后输送至绞碎装置进行绞碎处理,绞碎至100目以下。绞碎后的物料进行灭菌处理,灭菌温度在100℃,灭菌时间1小时;在灭菌过程中不断搅拌,搅拌频率3r/min。灭菌后降温至50℃,添加3公斤的复合酶制剂(1公斤酸性蛋白酶和2公斤脂肪酶),搅拌酶解3小时,搅拌频率5r/min,并调节pH值在6.0~7.0范围内;然后将制得的浆料输送至发酵容器中,接种3公斤发酵菌剂(乳双歧杆菌1公斤、保加利亚乳杆菌0.5公斤、嗜酸乳杆菌0.5公斤和嗜热链球菌1公斤),设置温度30℃,每间隔6小时搅拌1小时,搅拌频率5r/min,厌氧发酵24小时后输入密封储罐后熟5天;后熟结束的浆料,添加山药粉100公斤、维生素AD制剂5公斤、15公斤辅料(6公斤赤藓糖醇和9公斤酵母抽提物),然后充分搅拌混匀后输送至过滤装置进行100目~200目过滤处理,并进行灌装即可制备为强筋壮骨的骨肽酵素。检测结果如表1:
表1强筋壮骨的骨肽酵素的检测数据
实施例四
一种强筋壮骨的骨肽酵素制备方法,将屠宰好的猪脊骨450公斤,牛骨300公斤,鸭骨100公斤,猪肝100公斤和50kg饮用水投入破碎装置,进行破碎处理,将物料破碎至10目以下。然后输送至绞碎装置进行绞碎处理,绞碎至100目以下。绞碎后的物料进行灭菌处理,灭菌温度在100℃,灭菌时间1小时;在灭菌过程中不断搅拌,搅拌频率3r/min。灭菌后降温至50℃,添加1公斤的复合酶制剂(0.8公斤酸性蛋白酶和0.2公斤脂肪酶),搅拌酶解3小时,搅拌频率5r/min,并调节pH值在6.0~7.0范围内;然后将制得的浆料输送至发酵容器中,接种5公斤发酵菌剂(乳双歧杆菌1公斤、保加利亚乳杆菌2公斤、嗜酸乳杆菌1公斤和嗜热链球菌1公斤),设置温度30℃,每间隔6小时搅拌1小时,搅拌频率5r/min,厌氧发酵24小时后输入密封储罐后熟5天;后熟结束的浆料,添加50公斤山药粉、5公斤维生素AD制剂和10公斤辅料(2公斤赤藓糖醇和8公斤酵母抽提物),然后充分搅拌混匀后输送至过滤装置进行80目~200目过滤处理,并进行灌装即可制备为强筋壮骨的骨肽酵素。检测结果如表2:
表2强筋壮骨的骨肽酵素的检测数据
实施例五
准确的称取鸡胸肉30公斤、冰水50公斤、食盐1.5公斤、白砂糖1公斤、味精0.2公斤、魔芋胶0.4公斤、胡椒粉0.1公斤、异VC钠0.05公斤、亚硝酸钠0.006公斤、玉米淀粉8公斤、实施例四制备的酵素20公斤、鸡肉油状香精8597(天津春发食品配料有限公司生产)0.05公斤、烧鸡风味膏TG031(天津春发食品配料有限公司生产)0.3公斤。
速冻肉丸的制备方法,包括如下步骤:
去除鸡胸肉的外包装,将鸡胸肉放置在解冻架上,解冻室温度控制在18℃,自然解冻15小时,鸡胸肉温度中心温度在3度,去除异物、淤血、软骨后,用5mm的孔板绞制;将按上述份数准确称取好的冰水加入到打料机中,先将亚硝酸钠加入溶解,启动打料机,边搅拌边加入食盐、白砂糖、味精,2min后加入剩余辅料继续搅拌3min,确保各种辅料的溶解,配制的料水温度控制在0-4℃的范围内;将绞制好的鸡胸肉和配制好的料水倒入打浆机内,采用由低速到高速的加工工艺打浆;将打浆好的肉馅腌制1.5-2小时,温度控制在4℃,将腌制好的肉馅倒入肉丸成型机里,调整好肉丸成型机的速度;确保肉丸大小一致。将成型的肉丸在温度90℃进行蒸煮,蒸煮时间5分钟,将煮制好的肉丸放入冷水池中冷却,在零下33℃速冻30分钟,将大小不一的肉丸剔除,按所需的重量称重包装,将包装好的肉丸送入冷库,即得具有强筋壮骨功效的肉丸。
实验例一
将实施例四制备的强筋壮骨的骨肽酵素用塑料桶密封包装12桶,每隔2月开启两桶取样检测,检测pH、沙门氏菌、大肠杆菌、金黄色葡萄球菌,检测结果取两桶的平均值,结果见表3。
表3强筋壮骨的骨肽酵素的保藏试验数据
时间 | 2月 | 4月 | 6月 | 8月 | 10月 | 12月 |
pH值 | 4.5 | 4.5 | 4.4 | 4.4 | 4.4 | 4.3 |
沙门氏菌(每25ml) | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 |
大肠杆菌(cfu/ml) | <10 | <10 | <10 | <10 | <10 | <10 |
金黄色葡萄球菌(cfu/ml) | 0 | 0 | 0 | 0 | 0 | 0 |
实验例二效果实验一
选取20例老年骨质疏松症患者于2020年6月至2020年12月进行实验,其中男9例,女11例;年龄61~79岁,平均(67.43±4.35)岁;病程1~10年,平均(4.34±1.15)年;将实验对象先用双能X线骨密度测量法(DEXA)检测骨密度,其骨密度均小于-2.5SD(测量值与峰值骨量相比较),坚持饭前半小时服用实施例四制备的骨肽酵素,按每次30mL,每天早晚两次服用,服用180天后进行再次检查,其中测量值与峰值骨量相比较的结果≥-1.0SD为正常,-1.0SD~-2.5SD之间为骨量减少,≤2.5SD为骨质疏松,严重的骨质疏松症还伴有多处骨折。结果实验组骨质疏松症状明显好转,具体数据见表4。
表4骨质疏松人员食用试验结果
实验例三效果实验二
选取50名经常有生长痛和抽筋症状的青少年,日常早晚饭前半小时各服用30ml实施例四制备的强筋壮骨的骨肽酵素,连续服用一个月。47名表示服用后症状消失,2名感觉症状有所好转,显效率达98%。
实验例四效果实验三
选取50名经常有生长痛和抽筋症状的青少年,每天晚饭时食用实施例五制备的添加酵素的肉丸,连续食用一个月。40名表示服用后症状消失,5名感觉症状有所好转,显效率达90%。
实验例五效果实验四
选取50名被腰腿疼痛困扰的老年人,每天晚饭时食用实施例五制备的添加酵素的肉丸,连续食用一个月。38名表示服用后症状消失,3名感觉症状有所好转,显效率达82%。
应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解,在阅读了本发明讲授的内容之后,本领域技术人员可以对本发明作各种改动或修改,这些等价形式同样落于本申请所附权利要求书所限定的范围。
Claims (8)
1.一种强筋壮骨的骨肽酵素,其特征在于,由以下重量份组分制成:动物骨40~100份、动物肉0~40份、动物肝脏0~40份、山药粉0~10份、维生素AD制剂0~1份、复合酶制剂0.1~0.5份、发酵菌剂0.1~0.5份和辅料1~2份。
2.如权利要求1所述的强筋壮骨的骨肽酵素,其特征在于:所述强筋壮骨的骨肽酵素各组分的重量份为:动物骨40份、动物肉20份、动物肝脏20份、山药粉10份、维生素AD制剂0.5份、复合酶制剂0.3份、发酵菌剂0.3份和辅料1.5份。
3.如权利要求1或2任一所述的强筋壮骨的骨肽酵素,其特征在于:所述动物骨为牲畜骨或家禽骨中的一种或几种混合,所述动物肉为牲畜肉或家禽肉中的一种或几种混合,所述动物肝脏为牲畜肝脏或家禽肝脏中的一种或几种混合,所述山药粉为铁棍山药粉,所述维生素AD制剂为食品级含维生素AD的食用添加剂,所述复合酶制剂包括重量份分别是0.1~1份的酸性蛋白酶和0.1~1份的脂肪酶,所述发酵菌剂包括重量份分别是0.1~1份的乳双歧杆菌、0.1~2份的保加利亚乳杆菌、0.1~0.5份的嗜酸乳杆菌和0.1~2份的嗜热链球菌,所述辅料包括重量份分别是1~5份的赤藓糖醇和1~5份的酵母抽提物。
4.如权利要求1所述的强筋壮骨的骨肽酵素的制备方法,其特征在于,包括以下步骤:
a.将新鲜的动物肉、动物骨和动物肝脏原料投入一级破碎装置,进行一级破碎处理,破碎后物料达到10目~20目;
b.将步骤a制备的物料输送至绞碎装置进行二级破碎处理,破碎至100目~200目;
c.将步骤b制备的物料乳化,然后灭菌处理;
d.将步骤c灭菌后的物料中添加0.1~0.5重量份的复合酶制剂,搅拌酶解1~3小时,搅拌频率1~5r/min;
e.将步骤d制备的物料的pH值调节为6.0~7.0;
f.将步骤e制备的物料接种0.1~0.5重量份的发酵菌剂,进行厌氧发酵,设置温度30~35℃,每间隔4~6小时搅拌0.5~1.5小时,厌氧发酵时间20~28小时;
g.将步骤f制备的物料输送至密封容器中后熟3~5天,后熟温度30~35℃,容器顶部设有排气口;
h.将步骤g制备的物料中添加0~10重量份的山药粉、0~1重量份的维生素AD制剂和1~2重量份的辅料,充分搅拌,并经80目~200目过滤后进行灌装,即可得到液态强筋壮骨的骨肽酵素,将液态强筋壮骨的骨肽酵素用干燥处理工艺处理即可得到固态强筋壮骨的骨肽酵素。
5.如权利要求4所述的强筋壮骨的骨肽酵素的制备方法,其特征在于:所述步骤c中的灭菌温度为80℃~100℃,灭菌时间0.5~3小时,在灭菌过程中不断搅拌,搅拌频率1r/min~5r/min。
6.如权利要求5所述的强筋壮骨的骨肽酵素的制备方法,其特征在于:所述步骤c中的灭菌温度为100℃,灭菌时间1.5小时,在灭菌过程中不断搅拌,搅拌频率5r/min。
7.如权利要求4所述的强筋壮骨的骨肽酵素的制备方法,其特征在于:所述步骤d和步骤f中的搅拌频率5r/min。
8.一种如权利要求1所述的强筋壮骨的骨肽酵素的应用,其特征在于:所述强筋壮骨的骨肽酵素可直接食用,也可复配后食用;作为调味品添加到火腿肠、肉丸等食品加工产品中使用,或作为功能成分用于保健。
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