CN1348008A - Production process of compound L-amino acid calcium - Google Patents
Production process of compound L-amino acid calcium Download PDFInfo
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- CN1348008A CN1348008A CN 01134051 CN01134051A CN1348008A CN 1348008 A CN1348008 A CN 1348008A CN 01134051 CN01134051 CN 01134051 CN 01134051 A CN01134051 A CN 01134051A CN 1348008 A CN1348008 A CN 1348008A
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Abstract
During the production of L-amino acid calcium, chicken bone, egg shell, citric acid and water are fed into one reactor and are treated through digestion at high pressure, crushing, pulping, pH regulation to acidity with hydrochloric acid and hydrolysis by adding acid proteinase to obtain one kind of hydrolyzate; chicken meat and water are fed into one other reactor and are treated through digestion at high pressure, crushing, pulping, pH regulation to alkalinity with calcium oxide and hydrolysis by adding trypsinase to obtain one other kind of hydrolyzate; the two kinds of hydrolyzete are mixed; and the mixture is further processed through inactivation, condensation, re-separation, decoloring, stirring, filtering, vacuum concentration, crystallization and drying to obtain L-amino acid calcium. The product can replenish body's calcium and amino acid and has low cost, high water solubility, high absorption and no stimulation to gstrointestinal tract.
Description
Technical field
The present invention relates to a kind of production method of compound L-amino acid calcium.
Background technology
Calcium and amino acid all be human body life this, many in daily life by absorbing in the food, but factors such as the change of living condition and age can cause the shortage of calcium, directly influence the normal development and the physiological metabolism of human body.
Chinese patent 98106747.6 discloses a kind of composite amino-acid calcium compensating agent and production method thereof.This production method is that L-aspartic acid, L-Methionin or L-lysine hydrochloride and inorganic calcium salt are put in the reactor, adds water and reacts completely in the time of 30～75 ℃, and decolorization filtering is got the filtrate vacuum concentration then, Crystallization Separation, and final drying obtains product.Group of products becomes (weight ratio): calcium 1-30%, L-Methionin 1-98%, L-aspartic acid 1-98%.This production method is directly used the finished product raw material, the production cost height, and the solubleness of products obtained therefrom is 28.93g/100ml water, not too soluble in water, absorptive character are relatively poor.
Summary of the invention
The objective of the invention is to provide a kind of production process of compound L-amino acid calcium, and this production method cost is low, and product is soluble in water, and absorptive character are good.
The object of the present invention is achieved like this: with weight ratio is 14～16% chicken bones, weight ratio is 3.7～3.9% Ovum crusta Gallus domesticuss, weight ratio is that the raw material and the weight ratio of 0.07～0.1% citric acid is that 80～82% water add (chicken bone in the retort, Ovum crusta Gallus domesticus, citric acid and water component percentage), under 126～128 ℃ of temperature, carried out steaming and decocting under high pressure 1～2 hour, pulverize making beating then, adding hydrochloric acid again transfers pH value to acid, adding raw material again (is the chicken bone, Ovum crusta Gallus domesticus and citric acid) 1～1.5% aspartic protease of weight ratio carries out enzymic hydrolysis 5～10 hours under 40～56 ℃, the acidicenzym hydrolyzed solution; With weight ratio is that the raw material and the weight ratio of 15～20% chicken is that 80～85% water add (chicken and water component percentage) in another retort, under 118～121 ℃ of temperature, carried out steaming and decocting under high pressure 1～2 hour, pulverize making beating then, adding calcium oxide again transfers pH value to alkalescence, 1～1.5% trypsinase that adds raw material (being chicken) weight ratio again carries out enzymic hydrolysis 5～10 hours under 40～55 ℃, get alkaline enzyme hydrolyzate.Two kinds of enzyme hydrolyzates are mixed, under 40～80 ℃, go out enzyme and condensation reaction, separate again, add discoloring agent then, stir down at 40～80 ℃ and decoloured, take off raw meat, debitterize in 0.5～3 hour, refilter, again in 50～80 ℃ of vacuum concentration, crystallization, final drying, promptly get the product of compound L-amino acid calcium, product is faint yellow pulvis.
Carry out in the enzymic hydrolysis process at aspartic protease, can add 1～1.5% neutral protease of raw material (being chicken bone, Ovum crusta Gallus domesticus and citric acid) weight ratio.
Carry out in the enzymic hydrolysis process at trypsinase, can add 1～1.5% papoid of raw material (being chicken) weight ratio.
Chicken can carry out the boiling water bath blanching earlier, and the decon bloodstain adds in another retort again.
Can remove upper strata fat earlier and pulverize making beating again.
Fishy-smell removing agent is 1～2% activated carbon of above-mentioned two portions raw material (being chicken bone, Ovum crusta Gallus domesticus, citric acid and chicken) weight ratio, or 1～2% tealeaves and 0.5% yeast extract paste.
Dry is lyophilize or spraying drying.
The product calcic 38～58% of gained as stated above, compound L-amino acid 40～60% (comprising 18 seed amino acids), VITAMIN, trace element and nucleic acid 1.5～2.5% are weight ratio.Be the survey report of product below: one. amino acid is formed (mg/g)
Two. amino this chelating mineral element (mg/g)
Three. compound L-amino acid calcium physical properties (weight ratio)
Four. the chemical constitution of compound L-amino acid calcium (weight ratio)
Five. the compound L-amino acid calcium microbiological indicator
Six. heavy metal ion
| 1.L-asparatate 80.8 2.L-glutamic acid 35.1 3.L-serines 10.4 4.L-glycine 51.8 5.L-Zu propylhomoserins 12.8 6.L-arginine 17.8 7.L-threonines 12.1 8.L-alanine 22.6 9.L-proline 16.1 | 10.L-tyrosine 22.2 11.L-valines 61.1 12.L-methionines 6.7 13.L-cysteines 0.7 14.L-isoleucine 9.9 15.L-leucines 18.7 16.L-tryptophans 1.3 17.L-phenylalanines 19.2 18.L-lysines 52.3 |
| 1.L-amino acid calcium 432.5 2.L-amino acid-magnesium chelates 124.5 3.L-amino-acid zincs 140.3 4.L-amino acid copper 1.2 5.L-manganese amino acids 9.2 6.L-amino acid chromiums 4.5 | 7.L-amino acid vanadium 0.1 8.L-amino acid silicon 3.8 9.L-amino acid boron 0.8 10. calcium ascorbates 154.6 11. phosphoric acid ammonia calcium 98.4 |
| 1. moisture 6.36% 2. ash contents 8.75% | 3. solubleness 50.86% 4. tint lemon yellows |
| 1. compound L-amino acid 40-60% 2. calcium constituent 38-58% | 3. other micro-1.5-2.5% |
| 1. total plate count 1.4 * 10 2Individual/g 2. intestinal bacteria＜10/g | 3. pathogenic bacterium feminine gender |
The present invention is a main raw material with chicken bone, Ovum crusta Gallus domesticus and chicken, and cost is low.Carry out double enzymolysis with aspartic protease and trypsinase, the products obtained therefrom good water solubility, under near human body temperature (36～37 ℃), its solubleness is 50.86g/100ml water.And dissolving rapidly thoroughly, takes post-absorption rate height, and stimulating intestine and stomach not is nontoxic, have no side effect.Can replenish the calcium and multiple amino acid needed by human body the nutrition and health care complete function simultaneously.Product can be made into forms such as pulvis, tablet, capsule and oral liquid.Can satisfy human body simultaneously to replenishing the calcium and mending amino acid whose needs.Can be used as people's dietary supplements, also can be used as foodstuff additive or medicinal.
The present invention is described in detail below in conjunction with embodiment.
Embodiment
Embodiment one:
160 kilograms of chicken bones, 39 kilograms of Ovum crusta Gallus domesticuss, 1 kilogram of citric acid and 800 kg water are added in the retort, under 128 ℃ of temperature, carried out steaming and decocting under high pressure 2 hours, pulverize making beating with pulverizer again, adding hydrochloric acid again transfers pH value to acid, add 3 kilograms of aspartic proteases again and under 56 ℃, carry out enzymic hydrolysis 8 hours, get the acidicenzym hydrolyzed solution; 200 kilograms of chicken and 800 kg water are added in another retort, under 121 ℃ of temperature, carried out steaming and decocting under high pressure 2 hours, pulverize making beating with pulverizer again, add calcium oxide again and transfer pH value to alkalescence, add 3 kilograms of trypsinase again and under 55 ℃, carry out enzymic hydrolysis 8 hours, get alkaline enzyme hydrolyzate.Two kinds of enzyme hydrolyzates are put in the same retort mix, go out under 80 ℃ enzyme and condensation reaction add 8 kilograms of decolorizing with activated carbon agent then, stirred 2 hours down at 80 ℃, decolour, take off raw meat, carry out filtering separation with flame filter press again, filtrate is at 50 ℃ of vacuum concentration, crystallization, lyophilize promptly gets compound L-amino acid calcium, product is faint yellow pulvis, product calcic 38%, compound L amino acid 60%, VITAMIN, trace element and nucleic acid 2%.Trace element comprises iron, zinc, phosphorus and chromium.
Embodiment two:
80 kilograms of chicken bones, 19 kilograms of Ovum crusta Gallus domesticuss, 0.5 kilogram of citric acid and 400 kg water are added in the retort, under 126 ℃ of temperature, carried out steaming and decocting under high pressure 2 hours, pulverize making beating again, adding hydrochloric acid again transfers pH value to acid, add 1.1 kilograms of aspartic proteases again and under 55 ℃, carry out enzymic hydrolysis 6 hours, get the acidicenzym hydrolyzed solution; 50 kilograms of chicken are added in another retort, add 250 kg water again, under 118 ℃ of temperature, carried out steaming and decocting under high pressure 1 hour, pulverize making beating, add calcium oxide again and transfer pH value, add 0.5 kilogram of trypsinase again and under 48 ℃, carry out enzymic hydrolysis 8 hours, get alkaline enzyme hydrolyzate to alkalescence.Two kinds of enzyme hydrolyzates are put in the same retort mix, under 70 ℃, go out enzyme and condensation reaction, remove slag through centrifugation again, add 2 kilograms of decolorizing with activated carbon agent then, stir down at 50 ℃ and decoloured, take off raw meat in 1 hour, filter, in 60 ℃ of vacuum concentration, crystallization, spraying drying, promptly get compound L-amino acid calcium, product is faint yellow pulvis.Product calcic 48%, compound L amino acid 50%, VITAMIN, trace element and nucleic acid 2%.Trace element comprises iron, zinc, phosphorus and chromium.
Embodiment three:
80 kilograms of chicken bones, 19 kilograms of Ovum crusta Gallus domesticuss, 0.5 kilogram of citric acid and 400 kg water are added in the retort, under 126 ℃ of temperature, carried out steaming and decocting under high pressure 4 hours, pulverize making beating again, adding hydrochloric acid again transfers pH value to acid, add 1.1 kilograms of aspartic proteases again and under 45 ℃, carry out enzymic hydrolysis 9 hours, get the acidicenzym hydrolyzed solution; With 80 kilograms in chicken in the boiling water bath blanching, the decon bloodstain, add again in another retort, add 400 kg water again, under 120 ℃ of temperature, carried out steaming and decocting under high pressure 1 hour, pulverize making beating with pulverizer, adding calcium oxide again transfers pH value to alkalescence, add 0.8 kilogram of trypsinase again and under 50 ℃, carry out enzymic hydrolysis 2.5 hours, add 0.8 kilogram of papoid again and proceeded enzymic hydrolysis 5.5 hours, get alkaline enzyme hydrolyzate.Two kinds of enzyme hydrolyzates are mixed, and go out under 70 ℃ enzyme and condensation reaction are again through centrifugation, add 2 kilograms of activated carbon then, stirred 1.5 hours down at 80 ℃, get supernatant liquor at 55 ℃ of concentrating under reduced pressure, crystallization, lyophilize, promptly get compound L-amino acid calcium, product is faint yellow pulvis, product calcic 40%, compound L amino acid 58%, VITAMIN, trace element and nucleic acid 2%.Trace element comprises iron, zinc, phosphorus and chromium.
Embodiment four:
4 kilograms of chicken bones, 0.975 kilogram of Ovum crusta Gallus domesticus, 0.025 kilogram of citric acid and 20 kg water are added in the retort, under 126 ℃ of temperature, carried out steaming and decocting under high pressure 4 hours, removal upper strata fat, pulverize making beating with pulverizer again, adding hydrochloric acid again transfers pH value to acid, add 0.05 kilogram of aspartic protease again and under 50 ℃, carry out enzymic hydrolysis 2.5 hours, add 0.05 kilogram of neutral protease again and proceeded enzymic hydrolysis 7.5 hours, get the acidicenzym hydrolyzed solution; 5 kilograms of chicken are added in another retort, add 20 kg water again, under 118 ℃ of temperature, carried out steaming and decocting under high pressure 2 hours, removal upper strata fat, pulverize making beating with pulverizer, will add calcium oxide again and transfer pH value, add 0.05 kilogram of trypsinase again and under 50 ℃, carry out enzymic hydrolysis 2.5 hours to alkalescence, add 0.05 kilogram of papoid again and proceeded enzymic hydrolysis 7.5 hours, get alkaline enzyme hydrolyzate.Two kinds of enzyme hydrolyzates are mixed, and go out under 70 ℃ enzyme and condensation reaction are again through centrifugation, add 0.1 kilogram of tealeaves and 0.05 kilogram of yeast extract paste then, stirred 2 hours down at 50 ℃, decolour, take off raw meat, filter, supernatant liquor is at 70 ℃ of vacuum concentration, crystallization, gradient separations, lyophilize, promptly get compound L-amino acid calcium, product is faint yellow pulvis.Product calcic 38%, compound L amino acid 60%, VITAMIN, trace element and nucleic acid 2%.Trace element comprises iron, zinc, phosphorus and chromium.
Claims (7)
1. production process of compound L-amino acid calcium is characterized in that:
With weight ratio is that 14～16% chicken bones, weight ratio are that 3.7～3.9% Ovum crusta Gallus domesticuss, weight ratio are that the raw material of 0.07～0.1% citric acid and weight ratio are that 80～82% water add in the retort, under 126～128 ℃ of temperature, carried out steaming and decocting under high pressure 1～2 hour, pulverize making beating then, adding hydrochloric acid again transfers pH value to acid, 1～1.5% aspartic protease that adds the raw material weight ratio of chicken bone, Ovum crusta Gallus domesticus and citric acid again carries out enzymic hydrolysis 5～10 hours under 40～56 ℃, get the acidicenzym hydrolyzed solution;
With weight ratio is that the raw material and the weight ratio of 15～20% chicken is that 80～85% water add in another retort, under 118～121 ℃ of temperature, carried out steaming and decocting under high pressure 1～2 hour, pulverize making beating then, adding calcium oxide again transfers pH value to alkalescence, 1～1.5% trypsinase with the raw material weight ratio of chicken carries out enzymic hydrolysis 5～10 hours under 40～55 ℃ again, alkaline enzyme hydrolyzate;
Two kinds of enzyme hydrolyzates are mixed, under 40～80 ℃, go out enzyme and condensation reaction, separate again, add discoloring agent then, stir down at 40～80 ℃ and decoloured, take off raw meat, debitterize in 0.5～3 hour, refilter, again at 50～80 ℃ of vacuum concentration, crystallization, final drying promptly gets the product of compound L-amino acid calcium.
2. production process of compound L-amino acid calcium according to claim 1 is characterized in that carrying out in the enzymic hydrolysis process at aspartic protease, adds 1～1.5% neutral protease of the raw material weight ratio of chicken bone, Ovum crusta Gallus domesticus and citric acid.
3. production process of compound L-amino acid calcium according to claim 1 is characterized in that carrying out in the enzymic hydrolysis process at trypsinase, adds 1～1.5% papoid of the raw material weight ratio of chicken.
4. production process of compound L-amino acid calcium according to claim 1 is characterized in that chicken carries out the boiling water bath blanching earlier, and the decon bloodstain adds in another retort again.
5. production process of compound L-amino acid calcium according to claim 1 is characterized in that removing upper strata fat earlier pulverizes making beating again.
6. production process of compound L-amino acid calcium according to claim 1 is characterized in that fishy-smell removing agent is 1～2% activated carbon of above-mentioned two portions raw material weight ratio, or 1～2% tealeaves and 0.5% yeast extract paste.
7. production process of compound L-amino acid calcium according to claim 1 is characterized in that the product calcic 38～58% of gained, compound L-amino acid 40～60%, and VITAMIN, trace element and nucleic acid 1.5～2.5% are weight ratio.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01134051 CN1128223C (en) | 2001-10-15 | 2001-10-15 | Production process of compound L-amino acid calcium |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 01134051 CN1128223C (en) | 2001-10-15 | 2001-10-15 | Production process of compound L-amino acid calcium |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102442871A (en) * | 2010-10-12 | 2012-05-09 | 青岛大学 | Preparation method of composite calcium amino acid chelate by hems of shells and scallops as raw materials |
| CN107928386A (en) * | 2017-12-04 | 2018-04-20 | 梅瑞 | A kind of amino acid manufacturing method and apparatus |
| CN108477509A (en) * | 2018-04-03 | 2018-09-04 | 苏州市天灵中药饮片有限公司 | A kind of preparation method increasing bone protein calcium powder |
| CN108813342A (en) * | 2018-06-14 | 2018-11-16 | 广东日可威富硒食品有限公司 | A kind of consumption by infants noodles and preparation method thereof facilitating deciduous teeth development |
-
2001
- 2001-10-15 CN CN 01134051 patent/CN1128223C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102442871A (en) * | 2010-10-12 | 2012-05-09 | 青岛大学 | Preparation method of composite calcium amino acid chelate by hems of shells and scallops as raw materials |
| CN107928386A (en) * | 2017-12-04 | 2018-04-20 | 梅瑞 | A kind of amino acid manufacturing method and apparatus |
| CN108477509A (en) * | 2018-04-03 | 2018-09-04 | 苏州市天灵中药饮片有限公司 | A kind of preparation method increasing bone protein calcium powder |
| CN108813342A (en) * | 2018-06-14 | 2018-11-16 | 广东日可威富硒食品有限公司 | A kind of consumption by infants noodles and preparation method thereof facilitating deciduous teeth development |
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| Publication number | Publication date |
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| CN1128223C (en) | 2003-11-19 |
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Granted publication date: 20031119 Termination date: 20101015 |