CN1792263A - Method for producing quickly dissolving beef plate tendon powder - Google Patents
Method for producing quickly dissolving beef plate tendon powder Download PDFInfo
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- CN1792263A CN1792263A CNA2005101311935A CN200510131193A CN1792263A CN 1792263 A CN1792263 A CN 1792263A CN A2005101311935 A CNA2005101311935 A CN A2005101311935A CN 200510131193 A CN200510131193 A CN 200510131193A CN 1792263 A CN1792263 A CN 1792263A
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Abstract
A process for preparing the instant ox tendon powder includes such steps as boiling the fresh ox tendon in water, removing the floating fat, beating to become slurry, enzymolyzing sequentially by alkaline proteinase, flavouring enzyme, animal protein hydrolyzing enzyme and neutral proteinase, bleaching the enzymolyzed liquid, concentrating, drying and pulverizing.
Description
Technical field:
The present invention relates to field of food, relate in particular to a kind of processing method of beef plate tendon powder.
Background technology:
Ox plate muscle is the ligament of constraint tractive bone, has extremely strong tough pulling force, and the cross section is the pulling force that 1 square centimeter ox plate muscle can bear 1650kg.Just because of this processes as it resembles common muscle, just extremely difficulty is chewed mashed.Whenever butcher a head of cattle, ox plate muscle reaches as high as 20kg output.Edible because of being difficult for, price is extremely low, and about 1 yuan/jin, the beef price is then at 10-13 unit/jin.A bigger regular ox slaughter production line can have several tons of ox plate muscle output in one day, in order to utilize this low-cost resource, fritter below 0.5 centimetre is cut into ox plate muscle in the producer that has, boil, packing is sold after the seasoning, these fritters Jingjing in packaging bag is shinny, and as the color of undressed tendon, fiber is extremely clear, chew tangible difficulty, last absorption of human body then let alone.So abundant, the appropriate utilization of ox plate muscle is to butcher the industry urgent problem, the appreciation utilization of ox plate muscle then can bring direct economic benefit to producer, also benefits to the people.
Protein content is high in the ox plate muscle, but also contain the natural nutrition of other particular importances in a large number, because albumen is the important nutrient source of food service industry, with the soybean protein main corn protein powder in addition at food service industry vegetable protein commonly used at present, gluten powder, peanut protein; Animal protein then has gelatin, casein sodium, egg-white powder, milk powder.More than all albumen except that gelatin through immersion can be made into the liquid of transparent dissolving.Other substantially all can only make the suspension or the emulsion liquid of homogeneous.
Summary of the invention:
The objective of the invention is at the deficiencies in the prior art, provide a kind of and butcher that industry be badly in need of to solve and technical barrier that achieving success is not arranged all the time, make the processing method of the quickly dissolving beef plate tendon powder that ox plate muscle is utilized effectively.
Purpose of the present invention can realize by following technical measures:
Earlier bright ox plate muscle being carried out decocting boils, remove the grease that swims in above the decoction liquor, 75-85 times of weight portion proportioning according to dried ox material adds decoction liquor or water and breaks into ox plate muscle slurry in the ox plate muscle that boils through decocting again, carry out enzymolysis then, enzymolysis liquid through bleaching, concentrate, dry, pulverize product.
Purpose of the present invention also can realize by following technical measures:
Described enzymolysis is to use the food flavor enzyme enzymolysis again with alkali protease earlier; Described enzymolysis also comprises animal proteolytic enzyme enzymolysis and neutral protease enzymolysis.
Described alkali protease enzymolysis is that ox plate muscle slurry is transferred PH=7.0-7.5 with NaOH solution earlier, adds alkali protease enzymolysis 9-12 hour of the 0.15-1.5% weight portion of ox plate muscle slurry down in 50-60 ℃ and stirring condition, filter, enzymolysis liquid and filter residue; Described food flavor enzyme enzymolysis is the water that adds 3-5 times of weight portion of filter residue in remaining filter residue behind the alkali protease enzymolysis, transfer PH=5.5-6.5 with HCI solution again, and then add food flavor enzyme enzymolysis 9-12 hour of the 0.075-0.15% weight portion of this filter residue and water down in 40-55 ℃ and stirring condition, being warming up to 85-95 ℃ went out enzyme 10-15 minute, filter, get enzymolysis liquid and filter residue.
Described animal proteolytic enzyme enzymolysis is the water that adds 3-5 times of weight portion of filter residue in remaining filter residue behind the food flavor enzyme enzymolysis, transfer PH=6.5-7.0, and then add animal proteolytic enzyme enzymolysis 4-6 hour of the 0.1-0.15% weight portion of this filter residue and water down in 50-65 ℃ and stirring condition, being warming up to 85-95 ℃ went out enzyme 5-15 minute, filter, get enzymolysis liquid and filter residue; Described neutral protease enzymolysis is the water that adds 3-5 times of weight portion of filter residue in remaining filter residue behind the animal proteolytic enzyme enzymolysis, transfer PH=6.5-7.0, and then add neutral protease enzymolysis 2-3 hour of 0.1-0.15% weight portion of this filter residue and water down in 40-60 ℃ and stirring condition, be warming up to 85-95 ℃ and went out enzyme 5-15 minute, must clarify enzymolysis liquid.
Described bleaching is the thiourea dioxide that adds the 0.1-0.3% weight portion in the enzymolysis liquid that merges, sealing, and 60-80 ℃ is stirred decolouring 10-50 minute.
Described concentrate is that enzymolysis liquid with after the decolouring carries out evaporation and concentration, decocting boils the water yield that the water yield of adding and each time enzymolysis add and is difficult for too much, and many workloads that can increase the back evaporation and concentration cause the cost increase, the water yield that adds is very few, can directly influence the effect of enzymolysis again.
Described drying is a spray-drying.
The present invention can be thoroughly with ox plate muscle enzymolysis, sequentially to the filtrate sampling of each time enzymolysis, successively enzymolysis the dry gross weight 94.52%, 1.12%, 2.5% and 1.86%.Clearly, the alkali protease enzymolysis overwhelming majority of ox plate muscle.The food flavor enzyme enzymolysis is little, but can remove the bitter taste of the little peptide of low molecule of alkali protease enzymolysis formation.Last animal proteolytic enzyme and neutral proteinase have decomposed all residues.Can adopt four kinds of enzyme substep enzymolysis in the actual production, no waste residue.Also can only adopt alkali protease and food flavor enzyme enzymolysis, with residual residue as feed or make other purposes and use, can save enzyme investment, reduce cost.
Press solid beef plate tendon powder/water=1/1,1/2,1/4,1/6,1/8,1/10, during the cold-water solution beef plate tendon powder, 1/2,1/4,1/6,1/8,1/10 equal solubilized becomes clear solution in 2 minutes, and 1/1 is also molten, need soak into slowly about 5 minutes, and is too thick.During 50 ℃ of hot water, in 1 minute 1/2,1/4,1/6,1/8,1/10 is all solvable.
The beef plate tendon powder of preparation is carried out amino acid kind and content analysis, know that ox plate muscle contains three seed amino acids, i.e. glycine, proline and valine, its content is respectively 25%, 40% and 35%.This shows that easy molten beef plate tendon powder is a kind of natural nutrition source with special composition, and it is as food, may to human body in life bone, ligament etc. construction and keep and have extremely important health-care effect.And this new product may be that current glycine, proline, valine separate one of best raw material that prepare each single pure product again.
The specific embodiment:
Embodiment 1:
Get bright ox plate muscle 80kg, add water to just and flood, boil and keep and seethed with excitement 1 hour 10 minutes, place cooling, skim the upper strata oil slick, take out ox plate muscle, be cut into the 8cm segment, smash pulping at a high speed, get the 200kg slurry, dry matter content is 25%; Transfer PH=7.0 with 10%NaOH,, make temperature constant, stir adding 300g basic protein hydrolase down slowly, continue to stir enzymolysis 9 hours at 55 ℃ with the slurries heating; With enzymolysis liquid filter enzymolysis liquid 196kg, filter residue 4kg must wet; Add water to 16kg again in wet filter residue, cool the temperature to 50 ℃, transfer PH=6.0 with 10%HCI, stir slowly and slowly add 30g powdery food flavor enzyme down, enzymolysis 12 hours is warming up to 85 ℃ at last, the enzyme 15 minutes of going out, filter enzymolysis liquid 13kg; The heavy 3kg of wet filter residue.
Add water to 15kg to wet filter residue, be heated to 56 ℃, transfer PH=6.5, stir slowly and slowly add animal proteolytic enzyme 15g down, stirred down enzymolysis 4 hours, 95 ℃ of enzymes 5 minutes of going out, filter enzymolysis liquid 13.5kg and wet filter residue 1.5kg.In wet filter residue, add water to 9kg again, be heated to 50 ℃, transfer PH=6.5, add the 30g neutral proteinase, 50 ℃ of heated at constant temperature 3 hours, 85 ℃ of enzymes 15 minutes of going out, enzymolysis liquid 9kg, clear and bright and precipitation-free.
Above four kinds of enzymolysis filtrates are merged, to wherein adding thiourea dioxide 460g, sealing, 70 ℃ are stirred decolouring 30 minutes, with this liquid evaporation and concentration to 120kg, with 200 ℃ of inlet temperatures, 80 ℃ of spray-dryings of outlet temperature, through pulverize white quickly dissolving beef plate tendon powder 40.2kg.
Embodiment 2:
Get bright ox plate muscle 100kg, add water to and flood, boil and keep and seethed with excitement 1 hour 20 minutes, place cooling, skim the upper strata oil slick, take out ox plate muscle, be cut into the 5cm segment, smash pulping at a high speed, get the 250kg slurry, dry matter content is 15%; Transfer PH=7.5 with 10%NaOH,, make temperature constant, stir slowly and add 280g basic protein hydrolase down, continue to stir enzymolysis 9 hours at 55 ℃ with slurries heating, with enzymolysis liquid filter enzymolysis liquid 245kg, filter residue 5kg must wet; Add water to 25kg again in wet filter residue, cool the temperature to 50 ℃, transfer PH=5.5 with 10%HCI, stir slowly and slowly add 40g powdery food flavor enzyme down, enzymolysis 9 hours is warming up to 95 ℃ at last, the enzyme 5 minutes of going out, filter enzymolysis liquid 21kg and the heavy 4kg of wet filter residue.
Add water to 20kg to wet filter residue, be heated to 56 ℃, transfer PH=7.0, slowly stir and slowly add animal proteolytic enzyme 7.5g down, enzymolysis is 6 hours under 58 ℃ of stirrings, 85 ℃ of enzymes 15 minutes of going out, filter enzymolysis liquid 18kg and wet filter residue 2kg, in wet filter residue, add water to 10kg, be heated to 50 ℃, transfer PH=6.5, add the 6g neutral proteinase, 50 ℃ of heated at constant temperature 2 hours, 95 ℃ of enzymes 5 minutes of going out, enzymolysis liquid 10kg, clear and bright and precipitation-free.
Above four kinds of enzymolysis filtrates are merged to wherein adding thiourea dioxide 265g, seal, 80 ℃ are stirred decolouring 20 minutes, with this liquid evaporation and concentration to 140kg, with 200 ℃ of inlet temperatures, 80 ℃ of spray-dryings of outlet temperature, through pulverize white quickly dissolving beef plate tendon powder 50kg.
Embodiment 3:
Get bright ox plate muscle 100kg, add water to and flood, boil and keep and seethed with excitement 1 hour 10 minutes, the upper strata oil slick is skimmed in cooling, takes out ox plate muscle, is cut into the following segment of 6cm, smashes pulping at a high speed, gets 240kg and starches; Transfer PH=7.5 with 10%NaOH,, make temperature constant, stir slowly and add the liquid basified proteolytic enzyme of 500g down, continue to stir enzymolysis 10 hours at 55 ℃ with slurries heating, with enzymolysis liquid filter enzymolysis liquid 235kg and wet filter residue 3kg; Add water to 15kg again in wet filter residue, cool the temperature to 50 ℃, transfer PH=5.5-6.0 with 10%HCI, stir slowly and slowly add 20g powdery food flavor enzyme down, enzymolysis 10 hours is warming up to 90 ℃ at last, the enzyme 10 minutes of going out, filter enzymolysis liquid 11kg and the heavy 2kg of wet filter residue.
Add water to 10kg to wet filter residue, be heated to 56 ℃, transfer PH=6.5, slowly stir and slowly add animal proteolytic enzyme 15g down, stirred down enzymolysis 4 hours, 95 ℃ of enzymes 5 minutes of going out, filter enzymolysis liquid 9kg and wet filter residue 1kg, in slag, add water to 5kg, be heated to 50 ℃, transfer PH=6.5, add the 5g neutral proteinase, 50 ℃ of heated at constant temperature 3 hours, 85 ℃ of enzymes 15 minutes of going out, get enzymolysis liquid 5kg, clear and bright and precipitation-free.
Above four kinds of enzymolysis liquids are merged, to wherein adding thiourea dioxide 450g, sealing, 70 ℃ are stirred decolouring 25 minutes, with this liquid evaporation and concentration to 120kg, with 200 ℃ of inlet temperatures, 80 ℃ of spray-dryings of outlet temperature, through pulverize white quickly dissolving beef plate tendon powder 48.3kg.
Embodiment 4:
Get bright ox plate muscle 100kg, add water to just and flood, boil and keep and seethed with excitement 1 hour 10 minutes, place cooling, skim the upper strata oil slick, take out ox plate muscle, be cut into the 7cm segment, smash pulping at a high speed, get the 250kg slurry, dry matter content is 20%; Transfer PH=7.2 with 10%NaOH, with slurries heating, make temperature constant at 55 ℃, stir slowly and add the liquid basified proteolytic enzyme of 310g down, continue to stir enzymolysis 10 hours, with the enzymolysis liquid 245kg that filters to get filtrate, filter residue 5kg must wet; Add water to 25kg again in wet filter residue, cool the temperature to 50 ℃, transfer PH=6.0 with 10%HCI, stir slowly and slowly add 25g powdery food flavor enzyme down, enzymolysis 10 hours is warming up to 90 ℃ at last, the enzyme 12 minutes of going out, and 20.8kg and wet filter residue 4.2kg filter to get filtrate
Add water to 20kg to wet filter residue, be heated to 58 ℃, transfer PH=6.7, slowly stir and slowly add animal proteolytic enzyme 15g down, stirred down enzymolysis 5 hours, 90 ℃ of enzymes 10 minutes of going out, filter to get filtrate 18kg and wet filter residue 2kg add water to 9kg again in wet filter residue, be heated to 50 ℃, transfer PH=6.5, add the 25g neutral proteinase, 50 ℃ of heated at constant temperature 3 hours, 90 ℃ of enzymes 10 minutes of going out, enzymolysis liquid 18kg, clear and bright and precipitation-free.
Above four kinds of enzymolysis liquids are merged, to wherein adding thiourea dioxide 470g, sealing, 70 ℃ are stirred decolouring 30 minutes, with this enzymolysis filtrate evaporation and concentration, spray-drying and pulverize white quickly dissolving beef plate tendon powder 49kg.
Claims (7)
1, a kind of processing method of quickly dissolving beef plate tendon powder, it is characterized in that earlier bright ox plate muscle being carried out decocting boils, remove the grease that swims in above the decoction liquor, 75-85 times of weight portion proportioning according to dry adds decoction liquor or water and breaks into ox plate muscle slurry in the ox plate muscle that boils through decocting again, carry out enzymolysis then, enzymolysis liquid through bleaching, concentrate, dry, pulverize product.
2,, it is characterized in that described enzymolysis is to use the food flavor enzyme enzymolysis again with alkali protease earlier according to the processing method of claims 1 described quickly dissolving beef plate tendon powder.
3,, it is characterized in that described enzymolysis also comprises animal proteolytic enzyme enzymolysis and neutral protease enzymolysis according to the processing method of claims 2 described quickly dissolving beef plate tendon powders.
4, according to the processing method of claims 2 described quickly dissolving beef plate tendon powders, it is characterized in that described alkali protease enzymolysis is that ox plate muscle slurry is transferred PH=7.0-7.5 with NaOH solution earlier, alkali protease enzymolysis 9-12 hour that adds the 0.15-1.5% weight portion of ox plate muscle slurry again in 50-60 ℃ and stirring condition down, filter, get enzymolysis liquid and filter residue; Described food flavor enzyme enzymolysis is the water that adds 3-5 times of weight portion in the filter residue behind the alkali protease enzymolysis, transfer PH=5.5-6.0 with HCI solution again, and then add food flavor enzyme enzymolysis 9-12 hour of the 0.075-0.15% weight portion of this filter residue and water down in 50 ℃ and stirring condition, being warming up to 85-95 ℃ went out enzyme 10-15 minute, filter, get enzymolysis liquid and filter residue.
5, according to the processing method of claims 3 described quickly dissolving beef plate tendon powders, it is characterized in that described animal proteolytic enzyme enzymolysis is the water that adds 3-5 times of weight portion in the filter residue behind the food flavor enzyme enzymolysis, transfer PH=6.5-7.0, and then add animal proteolytic enzyme enzymolysis 4-6 hour of the 0.1-0.15% weight portion of this filter residue and water down in 56-58 ℃ and stirring condition, being warming up to 85-95 ℃ went out enzyme 5-15 minute, filter, get enzymolysis liquid and filter residue; Described neutral protease enzymolysis is the water that adds 3-5 times of weight portion in the filter residue behind the animal proteolytic enzyme enzymolysis, transfer PH=6.5-7.0, and then add neutral protease enzymolysis 2-3 hour of 0.1-0.15% weight portion of this filter residue and water down in 49-51 ℃ and stirring condition, be warming up to 85-95 ℃ and went out enzyme 5-15 minute, get enzymolysis liquid.
6, according to the processing method of claims 1 described quickly dissolving beef plate tendon powder, it is characterized in that described bleaching is the thiourea dioxide that adds the 0.1-0.3% weight portion in the enzymolysis liquid that merges, sealing, 60-80 ℃ is stirred decolouring 10-50 minute.
7,, it is characterized in that described concentrate is that enzymolysis liquid with after the decolouring carries out evaporation and concentration according to the processing method of claims 1 described quickly dissolving beef plate tendon powder; Described drying is a spray-drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101311935A CN100525650C (en) | 2005-12-30 | 2005-12-30 | Method for producing quickly dissolving beef plate tendon powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101311935A CN100525650C (en) | 2005-12-30 | 2005-12-30 | Method for producing quickly dissolving beef plate tendon powder |
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| Publication Number | Publication Date |
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| CN1792263A true CN1792263A (en) | 2006-06-28 |
| CN100525650C CN100525650C (en) | 2009-08-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005101311935A Expired - Fee Related CN100525650C (en) | 2005-12-30 | 2005-12-30 | Method for producing quickly dissolving beef plate tendon powder |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181409A (en) * | 2011-02-28 | 2011-09-14 | 湖北濠源生物科技有限公司 | Complex enzyme composition and application thereof and method for producing soybean oligopeptides |
| CN103907943A (en) * | 2014-03-25 | 2014-07-09 | 雷泉 | Preparation method of hot and sour crispy beef tendon and product thereof |
| CN104336598A (en) * | 2013-07-23 | 2015-02-11 | 帕丽扎提·帕尔哈提 | Nutritional powder |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100426991C (en) * | 2002-09-26 | 2008-10-22 | 张维耀 | Production method of cattle tendon powder and its corresponding food |
-
2005
- 2005-12-30 CN CNB2005101311935A patent/CN100525650C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102181409A (en) * | 2011-02-28 | 2011-09-14 | 湖北濠源生物科技有限公司 | Complex enzyme composition and application thereof and method for producing soybean oligopeptides |
| CN104336598A (en) * | 2013-07-23 | 2015-02-11 | 帕丽扎提·帕尔哈提 | Nutritional powder |
| CN103907943A (en) * | 2014-03-25 | 2014-07-09 | 雷泉 | Preparation method of hot and sour crispy beef tendon and product thereof |
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| Publication number | Publication date |
|---|---|
| CN100525650C (en) | 2009-08-12 |
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Granted publication date: 20090812 Termination date: 20100201 |