CN1802982A - Novel process for producing calcium enriched animal hydrolyzed protein using complex enzyme hydrolyzing chicken bone mud - Google Patents
Novel process for producing calcium enriched animal hydrolyzed protein using complex enzyme hydrolyzing chicken bone mud Download PDFInfo
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- CN1802982A CN1802982A CN 200610018322 CN200610018322A CN1802982A CN 1802982 A CN1802982 A CN 1802982A CN 200610018322 CN200610018322 CN 200610018322 CN 200610018322 A CN200610018322 A CN 200610018322A CN 1802982 A CN1802982 A CN 1802982A
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Abstract
The invention relates to a new process for preparing animal protolysate containing high calcium with complex enzyme hydrolysized chicken bone mud, which is characterized in that it comprises the following steps: disintegrating chicken bone ultramicroly to make bone mud, formulating bone mud suspending solution, heating under 80-100 Deg .C for 20-30 minutes, cooling to temperature proper for enzyme reaction, regulating pH value, adding complex enzyme for reacting for a certain time, then heating to 85-90 Deg. C and keeping for 10-20 minutes for sterilization, and getting product which is concentration of sepia, semitransparent or stramineous powder. The invention resolves problems of odour of raw material and bitter caused by enzymolysis, the product most of which is short peptide and free amino acid can be adsorbed easily by human body which increase comprehensive utilization ratio of product, and the product possess certain action for inhibiting angiotonin zymose.
Description
Technical field
The present invention relates to complex enzyme hydrolyzing chicken bone mud production and be rich in the new technology of the animal hydrolyzed protein of high calcium (HAP).
Background technology
China is the big country that poultry is produced.With chicken is example, and 2004, the chicken output of China accounted for 14.58% of world's chicken output up to 9,880,000 tons, and the chicken bone output that accounts for chicken gross weight 25% is also considerable.But traditional concept thinks that the nutritive value of bone is not so good as meat, has seriously hindered the development and utilization of chicken bone.In fact, Ji Guzhong contains the trace element and the various nutrients such as phosphatide, chondroitin and vitamin of rich in protein and needed by human body, and the content of mineral matter such as calcium, phosphorus, iron is far longer than meat.Thereby the chicken bone carried out deep development, and the nutritional labeling in the chicken bone is fully utilized, can also solve the useless passive situation of present bone, for the development of bone mud food is opened up markets.
(HAP) is nutritious for animal hydrolyzed protein, be easy to absorb and utilization, can directly make nutritious supplementary pharmaceutical, or be applied to the production of top grade spice and soup stock as the base-material of new type functional flavoring, or as the meat flavour precursor substance, by the thermal response technology, can simulate the meat perfumery matter more true to nature and strong than plant protein hydrolysate (HVP).
At present the raw materials for production of HAP are mainly based on meat, the cost of material height; If the byproduct chicken bone with chicken processing is a raw material, the production cost of HAP will significantly reduce, and compare with the meat hydrolysate, also contain abundant natural calcium among the chicken bone HAP.Domestic owing to can't break through the miniaturization technology of chicken bone all the time, therefore mainly concentrate on and study acid hydrolyzation production chicken bone HAP.As everyone knows, consuming time and the contaminated environment of acid hydrolysis, hydrolysate molecular weight inequality, and also partial amino-acid is destroyed, and the HAP of enzymatic hydrolysis production can preserve the protein original nutritive value well based on low-molecular-weight little peptide and bioactive L type free amino acid is arranged.The main weak point of the Production by Enzymes animal hydrolyzed protein technology that present China has now adopted is:
1. used reaction substrate cost is higher, and how based on meat, thereby product is on the high side, can't popularize.
2. enzyme digestion reaction is thorough inadequately, makes making a low multiple use of raw material.
3. enzymolysis product exists such as defectives such as bitter taste, fishy smell, mostly by physical method such as absorption, embedding or cover the deficiency of enzymolysis product local flavor by outer perfuming.
Summary of the invention
The invention provides complex enzyme hydrolyzing chicken bone mud production and be rich in the new technology of the animal hydrolyzed protein of high calcium (HAP), it has solved the bitter taste problem of fishy smell that raw material had and enzymolysis process generation well, synergy by complex enzyme can be carried out thorough hydrolysis to raw material, product mostly is small peptide and free amino acid, can directly be absorption of human body, improved the comprehensive utilization ratio of product, and product has certain ACE (ACE) inhibition activity.
Technical scheme of the present invention is characterised in that: comprise following process steps:
(1) pretreatment of raw material: the chicken bone is carried out ultramicro grinding, make 80-100 purpose bone mud, add water preparation chicken bone mud suspension, concentration is 5%-8% (w/w, weight ratio), and 80-100 ℃ was heated 20-30 minute;
(2) adding complex enzyme in the solution that (1) item makes is hydrolyzed;
(3) to solution of making of (2) item enzyme that goes out: rising temperature of reaction system to 85 kept 10-20 minute by ℃-90 ℃;
(4) solution that (3) item is gone out behind the enzyme filters: adopt centrifuge, 4000-4800 rev/min centrifugal 8-15 minute;
(5) concentrate: get (4) supernatant after centrifugal, be concentrated into 15%-25% (w/w), make sepia, translucent concentrate.
In technology of the present invention, because after being heated, protein denaturation can make the enzymolysis site expose, accelerate hydrolysis rate, but temperature is too high or overlong time, the excessive polymerization of protein, be unfavorable for hydrolysis, when therefore raw material being carried out preliminary treatment, select for use 80-100 ℃ to heat 20-30 minute down.The effect that is warming up to after the hydrolysis more than 85 ℃ is to eliminate residual protease, in order to avoid continue reaction in following-individual operation, causes interference.
Compared with prior art, the present invention has following advantage:
1. to adopt cheap chicken bone be raw material in the present invention, the animal hydrolysis egg of production high added value from, thereby greatly reduce wood.
2. the present invention adopts low-temperature grinding, and the nutritional labeling in the survivable chicken bone is fully utilized the nutriment in the bone, is 1% as calcium content in the product;
3. adopt complex enzyme for hydrolyzing on the original basis, enzymolysis is more thorough, and product mostly is small peptide and free amino acid, is easily directly absorbed by human body, and benefits health;
4. the hydrolysate excellent flavor does not have any bitter taste and peculiar smell, need not to take off raw meat, debitterize processing, has simplified the technology of enzymolysis.
Adopt production technology of the present invention, the degree of hydrolysis of product is 25-40%, the nitrogen yield is up to 85-90%, calcic is about 1%, can eliminate the fishy smell of chicken bone and the bitter taste that enzymolysis produces effectively, improve the quality of product greatly, and passed through high performance liquid chromatography, after the enzymolysis product of chicken bone mud of the present invention detected, the Preliminary Identification product had ACE (ACE) and suppresses active.
The specific embodiment
The invention is characterized in: comprise following process steps:
(1) pretreatment of raw material: the chicken bone is carried out ultramicro grinding, make 80-100 purpose bone mud, add water preparation chicken bone mud suspension, concentration is 5%-8% (w/w, weight ratio), and 80-100 ℃ was heated 20-30 minute;
(2) adding enzyme in the solution that (1) item makes is hydrolyzed;
(3) to solution of making of (2) item enzyme that goes out: rising temperature of reaction system to 85 kept 10-20 minute by ℃-90 ℃;
(4) solution that (3) item is gone out behind the enzyme filters: adopt centrifuge, 4000-4800 rev/min centrifugal 8-15 minute;
(5) concentrate: get (4) supernatant after centrifugal, be concentrated into 15%-25%, make sepia, translucent concentrate;
(6) concentrate after (5) are concentrated carries out spray-drying, make pale yellow powder shape finished product, adopt spray dryer to carry out drying during spray-drying, the sprinkler pressure 2-3kg of spray dryer, air inlet temperature 280-290 ℃, 80-90 ℃ of kettle temperature, the about 1-1.2L/h of flow velocity.
In the adding enzyme is hydrolyzed process, the phase mutual interference was low when the requirement of protease was hydrolysis, the degree of hydrolysis height of product, raciness, through comparing, select Alcalase hydrolysising protease (Novozymes Company's commercial enzyme) for use, perhaps Protamex compound protease (Novozymes Company's commercial enzyme), perhaps pancreatin adds hydrolysis, perhaps take all factors into consideration the action site of restriction endonuclease and excision enzyme and the nitrogen yield of product, local flavor, factors such as clarity, select for use Alcalase hydrolysising protease and Flavourzyme composite flavor protease (Novozymes Company's commercial enzyme) successively to add hydrolysis, perhaps select Protamex compound protease and AS1.398 neutral proteinase combined hydrolysis (two kinds of enzymes add the common hydrolysis in back) for use, perhaps select pancreatin and Flavourzyme composite flavor protease combined hydrolysis (two kinds of enzymes successively add the common hydrolysis in back) for use, perhaps select pancreatin and Protamex compound protease combined hydrolysis (two kinds of enzymes successively add the common hydrolysis in back) for use, perhaps select for use pancreatin and papain successively to add hydrolysis.
It is fashionable to select for use the Alcalase hydrolysising protease to add, and Alcalase protein hydrolysate enzyme dosage is the 0.75-1.5% of chicken bone mud raw material weight, and the control reaction temperature is 60-65 ℃, and adjustment pH is 8.0-9.5, reacts 1-2 hour;
It is fashionable to select for use the Protamex compound protease to add, and Protamex compound protein enzyme dosage is the 1.0-1.5% of chicken bone mud raw material weight, and the control temperature is 50-55 ℃, and adjustment pH is 6.5-7.5, reacts 1-2 hour;
It is fashionable to select for use pancreatin to add, and the pancreatin consumption is the 0.5-1.5% of chicken bone mud raw material weight, and the control temperature is 50-55 ℃, and adjustment pH is 8.0-9.0, reacts 1-2 hour;
It is fashionable to select for use Alcalase and Flavourzyme composite flavor protease successively to add, and Alcalase and Flavourzyme composite flavor protease consumption are respectively the 0.75-1.5% and the 1.5-2.5% of chicken bone mud raw material weight; The control reaction temperature is 60-65 ℃ earlier, and adjustment pH is 8.0-9.5, adds Alcalase; After the hydrolysis 1 hour, the control temperature is 50-55 ℃, and adjustment pH is 6.5-7.5, adds Protamex, reacts 2-4 hour;
Select for use Protamex compound protease and AS1.398 neutral proteinase combined hydrolysis when (two kinds of enzymes add the common hydrolysis in back), Protamex compound protease and AS1.398 neutral protein enzyme dosage are respectively the 1.0-1.5% and the 1.5-3.0% of chicken bone mud raw material weight, the control reaction temperature is 50-55 ℃, adjustment pH is 6.5-7.5, reacts 2-3 hour;
Select for use pancreatin and Flavourzyme composite flavor protease combined hydrolysis when (two kinds of enzymes successively add the common hydrolysis in back), pancreatin and Flavourzyme composite flavor protease consumption are respectively the 0.5-1.5% and the 1.5-2.5% of chicken bone mud raw material weight, the control reaction temperature is 50-55 ℃, adjustment pH is 8.0-9.0, reacts 2-3 hour;
Select for use pancreatin and Protamex compound protease combined hydrolysis when (two kinds of enzymes successively add the common hydrolysis in back), pancreatin and Protamex compound protein enzyme dosage are respectively the 0.5-1.5% and the 1.0-1.5% of chicken bone mud raw material weight, the control reaction temperature is 50-55 ℃, adjustment pH is 8.0-9.0, reacts 2-3 hour;
It is fashionable to select for use pancreatin and papain successively to add, and pancreatin and papain consumption are respectively the 0.5-1.5% and the 1.0-2.0% of chicken bone mud raw material weight; The control reaction temperature is 50-55 ℃ earlier, and adjustment pH is 8.0-9.0, adds pancreatin; After the hydrolysis 1 hour, the control temperature is 60-70 ℃, and adjustment pH is 5.5-6.5, adds papain, reacts 1-2 hour.
By control experiment, relatively fractional hydrolysis (first kind of enzyme hydrolysis to a certain degree adds second kind of enzyme in the back) and the influence of combined hydrolysis (two kinds of enzymes successively add the common hydrolysis in back) to hydrolysis result.
(1) graded hydrolysis: Alcalase protein hydrolysate adds Flavourzyme composite flavor protease again after enzyme reaction a period of time; Combined hydrolysis: Alcalase hydrolysising protease and Flavourzyme composite flavor protease successively add the common hydrolysis in back; Comparative result: graded hydrolysis better effects if.
(2) graded hydrolysis: the AS1.398 neutral protein adds the Protamex compound protease after enzyme reaction a period of time again; Combined hydrolysis: Protamex compound protease and AS1.398 neutral proteinase successively add the common hydrolysis in back; Comparative result: two kinds of method for hydrolysis effects are more or less the same, and for simplifying technology, select the latter for use.
(3) graded hydrolysis: pancreatin adds Flavourzyme composite flavor protease after reaction a period of time again; Combined hydrolysis: pancreatin and Flavourzyme composite flavor protease successively add the common hydrolysis in back; Comparative result: two kinds of method for hydrolysis effects are more or less the same, and for simplifying technology, select the latter for use.
(4) graded hydrolysis: pancreatin adds the Protamex compound protease after reaction a period of time again; Combined hydrolysis: pancreatin and Protamex compound protease successively add the common hydrolysis in back; Comparative result: two kinds of method for hydrolysis effects are more or less the same, and for simplifying technology, select the latter for use.
(5) graded hydrolysis: pancreatin adds papain after reaction a period of time again; Combined hydrolysis: pancreatin and papain successively add the common hydrolysis in back; Comparative result: graded hydrolysis better effects if.
By comparing: (1) (5) are selected graded hydrolysis for use; (2) (3) (4) are selected combined hydrolysis for use.
Further the sequencing that two kinds of enzymes add during the comparison combination hydrolysis is to the influence of enzymolysis, and find: the order that Protamex compound protease and AS1.398 neutral proteinase add is little to the hydrolysis effect influence; It is better that pancreatin and Flavourzyme composite flavor protease successively add fashionable hydrolysis effect; It is better that pancreatin and Protamex compound protease successively add fashionable hydrolysis effect.
The present invention is described further below by specific embodiment:
Embodiment 1
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (80 days).Adding water to concentration of substrate is 5% (weight ratio), heats 25 minutes down in 90 ℃.
2. hydrolysis: the control reaction temperature is 60 ℃, and adjusting pH is 9.5, adds the Alcalase hydrolysising protease, and enzyme concentration is a raw material weight 1.0%, reacts 2 hours.
3. enzyme goes out: 85 ℃ kept 20 minutes down.
4. filter: adopt centrifuge, 4000 rev/mins centrifugal 15 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 20%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2kg, 290 ℃ of air inlet temperatures, 90 ℃ of kettle temperature, the about 1.2L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 2
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (100 order).Adding water to concentration of substrate is 8% (weight ratio), heats 30 minutes down in 80 ℃.
2. hydrolysis: the control reaction temperature is 65 ℃, and adjusting pH is 8.0, adds the Alcalase hydrolysising protease, and enzyme concentration is a raw material weight 0.75%, reacts 1.5 hours.
3. enzyme goes out: 90 ℃ kept 10 minutes down.
4. filter: adopt centrifuge, 4800 rev/mins centrifugal 8 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 25%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2.5kg, 280 ℃ of air inlet temperatures, 85 ℃ of kettle temperature, the about 1.1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 3
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (90 order).Adding water to concentration of substrate is 6% (weight ratio), heats 20 minutes down in 100 ℃.
2. hydrolysis: the control reaction temperature is 62 ℃, and adjusting pH is 9.0, adds the Alcalase hydrolysising protease, and enzyme concentration is a raw material weight 1.5%, reacts 1 hour.
3. enzyme goes out: 87 ℃ kept 15 minutes down.
4. filter: adopt centrifuge, 4500 rev/mins centrifugal 10 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 15%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 3kg, 300 ℃ of air inlet temperatures, 80 ℃ of kettle temperature, the about 1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 4
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (90 order).Adding water to concentration of substrate is 6% (weight ratio), heats 20 minutes down in 100 ℃.
2. hydrolysis: the control reaction temperature is 50 ℃, and adjusting pH is 7.5, adds the Protamex compound protease, and enzyme concentration is a raw material weight 1.5%, reacts 1 hour.
3. enzyme goes out: 90 ℃ kept 10 minutes down.
4. filter: adopt centrifuge, 4800 rev/mins centrifugal 8 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 20%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2.5kg, 280 ℃ of air inlet temperatures, 85 ℃ of kettle temperature, the about 1.1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 5
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (80 order).Adding water to concentration of substrate is 5% (weight ratio), heats 25 minutes down in 90 ℃.
2. hydrolysis: the control reaction temperature is 55 ℃, and adjusting pH is 6.5, adds the Protamex compound protease, and enzyme concentration is a raw material weight 1.2%, reacts 1.5 hours.
3. enzyme goes out: 87 ℃ kept 15 minutes down.
4. filter: adopt centrifuge, 4500 rev/mins centrifugal 10 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 25%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 3kg, 300 ℃ of air inlet temperatures, 80 ℃ of kettle temperature, the about 1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 6
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (100 order).Adding water to concentration of substrate is 8% (weight ratio), heats 30 minutes down in 80 ℃.
2. hydrolysis: the control reaction temperature is 52 ℃, and adjusting pH is 7.0, adds the Protamex compound protease, and enzyme concentration is a raw material weight 1%, reacts 2 hours.
3. enzyme goes out: 85 ℃ kept 20 minutes down.
4. filter: adopt centrifuge, 4000 rev/mins centrifugal 15 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 15%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2kg, 290 ℃ of air inlet temperatures, 90 ℃ of kettle temperature, the about 1.2L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 7
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (80 order).Adding water to concentration of substrate is 5% (weight ratio), heats 25 minutes down in 90 ℃.
2. hydrolysis: the control reaction temperature is 53 ℃, and adjusting pH is 8.5, adds pancreatin, and enzyme dosage is 1.5% of a chicken bone mud raw material, reacts 1 hour.
3. enzyme goes out: 87 ℃ kept 15 minutes down.
4. filter: adopt centrifuge, 4000 rev/mins centrifugal 15 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 25%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2kg, 290 ℃ of air inlet temperatures, 90 ℃ of kettle temperature, the about 1.2L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 8
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (90 order).Adding water to concentration of substrate is 6% (weight ratio), heats 20 minutes down in 100 ℃.
2. hydrolysis: the control reaction temperature is 50 ℃, and adjusting pH is 9.0, adds pancreatin, and enzyme dosage is 1.0% of a chicken bone mud raw material, reacts 1.5 hours.
3. enzyme goes out: 90 ℃ kept 10 minutes down.
4. filter: adopt centrifuge, 4500 rev/mins centrifugal 10 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 20%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2.5kg, 280 ℃ of air inlet temperatures, 85 ℃ of kettle temperature, the about 1.1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 9
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (100 order).Adding water to concentration of substrate is 8% (weight ratio), heats 30 minutes down in 80 ℃.
2. hydrolysis: the control reaction temperature is 55 ℃, and adjusting pH is 8.0, adds pancreatin, and enzyme dosage is 0.5% of a chicken bone mud raw material, reacts 2 hours.
3. enzyme goes out: 85 ℃ kept 20 minutes down.
4. filter: adopt centrifuge, 4800 rev/mins centrifugal 8 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 20%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 3kg, 300 ℃ of air inlet temperatures, 80 ℃ of kettle temperature, the about 1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 10
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (90 order).Adding water to concentration of substrate is 6% (weight ratio), heats 20 minutes down in 100 ℃.
2. hydrolysis: the control reaction temperature is 65 ℃, and adjusting pH is 9.5, adds the Alcalase hydrolysising protease, enzyme concentration is a raw material weight 0.75%, reacts after 1 hour, and the control temperature is 50 ℃, adjusting pH is 7.5, adds 1.5%Flavourzyme composite flavor protease, reacts 2.5 hours.
3. enzyme goes out: 85 ℃ kept 20 minutes down.
4. filter: adopt centrifuge, 4800 rev/mins centrifugal 8 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 20%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2kg, 290 ℃ of air inlet temperatures, 90 ℃ of kettle temperature, the about 1.2L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 11
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (100 order).Adding water to concentration of substrate is 7% (weight ratio), heats 30 minutes down in 80 ℃.
2. hydrolysis: the control reaction temperature is 60 ℃, and adjusting pH is 8.5, adds the Alcalase hydrolysising protease, enzyme concentration is a raw material weight 1.0%, reacts after 1 hour, and the control temperature is 55 ℃, adjusting pH is 7.0, adds 2.0%Flavourzyme composite flavor protease, reacts 3 hours.
3. enzyme goes out: 87 ℃ kept 15 minutes down.
4. filter: adopt centrifuge, 4500 rev/mins centrifugal 10 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 15%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2.5kg, 280 ℃ of air inlet temperatures, 85 ℃ of kettle temperature, the about 1.1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 12
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (80 order).Adding water to concentration of substrate is 5% (weight ratio), heats 25 minutes down in 90 ℃.
2. hydrolysis: the control reaction temperature is 62 ℃, and adjusting pH is 8.0, adds the Alcalase hydrolysising protease, enzyme concentration is a raw material weight 1.5%, reacts after 1 hour, and the control temperature is 53 ℃, adjusting pH is 6.5, adds 2.5%Flavourzyme composite flavor protease, reacts 2 hours.
3. enzyme goes out: 90 ℃ kept 10 minutes down.
4. filter: adopt centrifuge, 4000 rev/mins centrifugal 15 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 25%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 3kg, 300 ℃ of air inlet temperatures, 80 ℃ of kettle temperature, the about 1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 13
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (100 order).Adding water to concentration of substrate is 8% (weight ratio), heats 30 minutes down in 80 ℃.
2. hydrolysis: the control reaction temperature is 55 ℃, and adjusting pH is 7.0, adds Protamex compound protease and AS1.398 neutral proteinase, and 1.5% and 1.5% of enzyme dosage difference chicken bone mud raw material reacted 2.5 hours.
3. enzyme goes out: 90 ℃ kept 10 minutes down.
4. filter: adopt centrifuge, 4000 rev/mins centrifugal 15 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 20%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2kg, 290 ℃ of air inlet temperatures, 90 ℃ of kettle temperature, the about 1.2L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 14
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (80 order).Adding water to concentration of substrate is 5% (weight ratio), heats 25 minutes down in 90 ℃.
2. hydrolysis: the control reaction temperature is 50 ℃, and adjusting pH is 7.5, adds Protamex compound protease and AS1.398 neutral proteinase, and 1.2% and 2.0% of enzyme dosage difference chicken bone mud raw material reacted 3 hours.
3. enzyme goes out: 85 ℃ kept 20 minutes down.
4. filter: adopt centrifuge, 4800 rev/mins centrifugal 8 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 25%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2.5kg, 280 ℃ of air inlet temperatures, 85 ℃ of kettle temperature, the about 1.1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 15
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (90 order).Adding water to concentration of substrate is 6% (weight ratio), heats 20 minutes down in 100 ℃.
2. hydrolysis: the control reaction temperature is 53 ℃, and adjusting pH is 6.5, adds Protamex compound protease and AS1.398 neutral proteinase, and 1.0% and 3.0% of enzyme dosage difference chicken bone mud raw material reacted 2 hours.
3. enzyme goes out: 88 ℃ kept 15 minutes down.
4. filter: adopt centrifuge, 4500 rev/mins centrifugal 10 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 15%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 3kg, 300 ℃ of air inlet temperatures, 80 ℃ of kettle temperature, the about 1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 16
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (80 order).Adding water to concentration of substrate is 5% (weight ratio), heats 25 minutes down in 90 ℃.
2. hydrolysis: the control reaction temperature is 52 ℃, and adjusting pH is 9.0, successively adds pancreatin and Flavourzyme composite flavor protease, and 1.5% and 1.5% of enzyme dosage difference chicken bone mud raw material reacted 2 hours.
3. enzyme goes out: 85 ℃ kept 20 minutes down.
4. filter: adopt centrifuge, 4000 rev/mins centrifugal 15 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 20%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2kg, 290 ℃ of air inlet temperatures, 90 ℃ of kettle temperature, the about 1.2L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 17
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (90 order).Adding water to concentration of substrate is 7% (weight ratio), heats 20 minutes down in 100 ℃.
2. hydrolysis: the control reaction temperature is 50 ℃, and adjusting pH is 8.0, successively adds pancreatin and Flavourzyme composite flavor protease, and 0.5% and 2.5% of enzyme dosage difference chicken bone mud raw material reacted 3 hours.
3. enzyme goes out: 87 ℃ kept 15 minutes down.
4. filter: adopt centrifuge, 4800 rev/mins centrifugal 8 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 25%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2.5kg, 280 ℃ of air inlet temperatures, 85 ℃ of kettle temperature, the about 1.1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 18
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (100 order).Adding water to concentration of substrate is 8% (weight ratio), heats 30 minutes down in 80 ℃.
2. hydrolysis: the control reaction temperature is 55 ℃, and adjusting pH is 8.5, successively adds pancreatin and Flavourzyme composite flavor protease, and 1.0% and 2.0% of enzyme dosage difference chicken bone mud raw material reacted 2.5 hours.
3. enzyme goes out: 85 ℃ kept 20 minutes down.
4. filter: adopt centrifuge, 4500 rev/mins centrifugal 10 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 15%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 3kg, 300 ℃ of air inlet temperatures, 80 ℃ of kettle temperature, the about 1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 19
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (90 order).Adding water to concentration of substrate is 7% (weight ratio), heats 20 minutes down in 100 ℃.
2. hydrolysis: the control reaction temperature is 50 ℃, and adjusting pH is 8.0, successively adds pancreatin and Protamex compound protease, and 0.5% and 1.5% of enzyme dosage difference chicken bone mud raw material reacted 3 hours.
3. enzyme goes out: 87 ℃ kept 15 minutes down.
4. filter: adopt centrifuge, 4800 rev/mins centrifugal 8 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 25%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2.5kg, 280 ℃ of air inlet temperatures, 85 ℃ of kettle temperature, the about 1.1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 20
Pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (80 order).Adding water to concentration of substrate is 5% (weight ratio), heats 25 minutes down in 90 ℃.
Hydrolysis: the control reaction temperature is 52 ℃, and adjusting pH is 9.0, successively adds pancreatin and Protamex compound protease, and 1.0% and 1.0% of enzyme dosage difference chicken bone mud raw material reacted 2 hours.
Enzyme goes out: 85 ℃ kept 20 minutes down.
Filter: adopt centrifuge, 4000 rev/mins centrifugal 15 minutes.
Concentrate: get centrifugal supernatant, be concentrated into 20%, make sepia, translucent concentrate.
Spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2kg, 290 ℃ of air inlet temperatures, 90 ℃ of kettle temperature, the about 1.2L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 21
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (100 order).Adding water to concentration of substrate is 8% (weight ratio), heats 30 minutes down in 80 ℃.
2. hydrolysis: the control reaction temperature is 55 ℃, and adjusting pH is 8.5, successively adds pancreatin and Protamex compound protease, and 1.5% and 1.3% of enzyme dosage difference chicken bone mud raw material reacted 2.5 hours.
3. enzyme goes out: 85 ℃ kept 20 minutes down.
4. filter: adopt centrifuge, 4500 rev/mins centrifugal 10 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 15%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 3kg, 300 ℃ of air inlet temperatures, 80 ℃ of kettle temperature, the about 1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 22
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (90 order).Adding water to concentration of substrate is 6% (weight ratio), heats 20 minutes down in 100 ℃.
2. hydrolysis: the control reaction temperature is 50 ℃, and adjusting pH is 8.5, adds pancreatin, and enzyme concentration is a raw material weight 0.75%, reacts after 1 hour, and the control temperature is 65 ℃, and adjusting pH is 6.5, adds 1.5% papain, reacts 2 hours.
3. enzyme goes out: 85 ℃ kept 20 minutes down.
4. filter: adopt centrifuge, 4000 rev/mins centrifugal 15 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 20%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2kg, 290 ℃ of air inlet temperatures, 90 ℃ of kettle temperature, the about 1.2L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 23
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (100 order).Adding water to concentration of substrate is 8% (weight ratio), heats 20 minutes down in 80 ℃.
2. hydrolysis: the control reaction temperature is 52 ℃, and adjusting pH is 8.0, adds pancreatin, and enzyme concentration is a raw material weight 0.5%, reacts after 1 hour, and the control temperature is 60 ℃, and adjusting pH is 6.0, adds 1.0% papain, reacts 1.5 hours.
3. enzyme goes out: 87 ℃ kept 15 minutes down.
4. filter: adopt centrifuge, 4500 rev/mins centrifugal 10 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 25%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 3kg, 300 ℃ of air inlet temperatures, 80 ℃ of kettle temperature, the about 1L/h of flow velocity, make faint yellow powdery finished product.
Embodiment 24
1. pretreatment of raw material: get 1Kg chicken bone and pick meat, cleaning, pulverize (80 order).Adding water to concentration of substrate is 5% (weight ratio), heats 25 minutes down in 90 ℃.
2. hydrolysis: the control reaction temperature is 55 ℃, and adjusting pH is 9.0, adds pancreatin, and enzyme concentration is a raw material weight 1.5%, reacts after 1 hour, and the control temperature is 70 ℃, and adjusting pH is 5.5, adds 2.0% papain, reacts 1 hour.
3. enzyme goes out: 90 ℃ kept 10 minutes down.
4. filter: adopt centrifuge, 4800 rev/mins centrifugal 8 minutes.
5. concentrate: get centrifugal supernatant, be concentrated into 25%, make sepia, translucent concentrate.
6. spray-drying: with the maltodextrin is carrier, uses the spray dryer drying, and controlled condition is: sprinkler pressure 2.5kg, 280 ℃ of air inlet temperatures, 90 ℃ of kettle temperature, the about 1.2L/h of flow velocity, make faint yellow powdery finished product.
Claims (5)
1. the new technology of the animal hydrolyzed protein of high calcium is rich in complex enzyme hydrolyzing chicken bone mud production, it is characterized in that: comprise following process steps:
(1) pretreatment of raw material: the chicken bone is carried out ultramicro grinding, make 80-100 purpose bone mud, add water preparation chicken bone mud suspension, concentration is 5%-8%, and 80-100 ℃ was heated 20-30 minute;
(2) adding complex enzyme in the solution that (1) item makes is hydrolyzed;
(3) to solution of making of (2) item enzyme that goes out: rising temperature of reaction system to 85 kept 10-20 minute by ℃-90 ℃;
(4) solution that (3) item is gone out behind the enzyme filters: adopt centrifuge, 4000-4800 rev/min centrifugal 8-15 minute;
(5) concentrate: get (4) supernatant after centrifugal, be concentrated into 15%-25%, make sepia, translucent concentrate.
2. the new technology of the animal hydrolyzed protein of high calcium is rich in complex enzyme hydrolyzing chicken bone mud production according to claim 1, it is characterized in that: the concentrate that makes is carried out spray-drying, make pale yellow powder shape product.
3. the new technology of the animal hydrolyzed protein of high calcium is rich in complex enzyme hydrolyzing chicken bone mud production according to claim 2, it is characterized in that: adopt spray dryer to carry out drying during spray-drying, the sprinkler pressure 2-3kg of spray dryer, air inlet temperature 280-300 ℃, 80-90 ℃ of kettle temperature, the about 1-1.2L/h of flow velocity.
4. according to claim 1, or 2, or 3 described complex enzyme hydrolyzing chicken bone mud production be rich in the new technology of the animal hydrolyzed protein of high calcium, it is characterized in that: in the adding complex enzyme is hydrolyzed process, select for use the Alcalase hydrolysising protease to add hydrolysis, perhaps select for use the Protamex compound protease to add hydrolysis, perhaps select for use pancreatin to add hydrolysis, perhaps select for use Alcalase hydrolysising protease and Flavourzyme composite flavor protease successively to add hydrolysis, perhaps select for use Protamex compound protease and ASl.398 neutral proteinase to add the common hydrolysis in back, perhaps select for use pancreatin and Flavourzyme composite flavor protease successively to add the common hydrolysis in back, perhaps select for use pancreatin and Protamex compound protease successively to add the common hydrolysis in back, perhaps select for use pancreatin and papain successively to add hydrolysis.
5. the new technology of the animal hydrolyzed protein of high calcium is rich in complex enzyme hydrolyzing chicken bone mud production according to claim 4, it is characterized in that:
It is fashionable to select for use the Alcalase hydrolysising protease to add, and Alcalase protein hydrolysate enzyme dosage is the 0.75-1.5% of chicken bone mud raw material weight, and the control reaction temperature is 60-65 ℃, and adjustment pH is 8.0-9.5, reacts 1-2 hour;
It is fashionable to select for use the Protamex compound protease to add, and Protamex compound protein enzyme dosage is the 1.0-1.5% of chicken bone mud raw material weight, and the control temperature is 50-55 ℃, and adjustment pH is 6.5-7.5, reacts 1-2 hour;
It is fashionable to select for use pancreatin to add, and the pancreatin consumption is the 0.5-1.5% of chicken bone mud raw material weight, and the control temperature is 50-55 ℃, and adjustment pH is 8.0-9.0, reacts 1-2 hour;
When selecting for use Alcalase hydrolysising protease and Flavourzyme composite flavor protease successively to add hydrolysis, Alcalase hydrolysising protease and Flavourzyme composite flavor protease consumption are respectively the 0.75-1.5% and the 1.5-2.5% of chicken bone mud raw material weight; The control reaction temperature is 60-65 ℃ earlier, and adjustment pH is 8.0-9.5, adds the Alcalase hydrolysising protease; After the hydrolysis 1 hour, the control temperature is 50-55 ℃, and adjustment pH is 6.5-7.5, adds Flavourzyme composite flavor protease, reacts 2-3 hour;
When selecting for use Protamex compound protease and AS1.398 neutral proteinase to add afterwards hydrolysis jointly, Protamex compound protease and AS1.398 neutral protein enzyme dosage are respectively the 1.0-1.5% and the 1.5-3.0% of chicken bone mud raw material weight, the control reaction temperature is 50-55 ℃, adjustment pH is 6.5-7.5, reacts 2-3 hour;
When selecting for use pancreatin and Flavourzyme composite flavor protease successively to add afterwards hydrolysis jointly, pancreatin and Flavourzyme composite flavor protease consumption are respectively the 0.5-1.5% and the 1.5-2.5% of chicken bone mud raw material weight, the control reaction temperature is 50-55 ℃, adjustment pH is 8.0-9.0, reacts 2-3 hour;
When selecting for use pancreatin and Protamex compound protease successively to add afterwards hydrolysis jointly, pancreatin and Protamex compound protein enzyme dosage are respectively the 0.5-1.5% and the 1.0-1.5% of chicken bone mud raw material weight, the control reaction temperature is 50-55 ℃, and adjustment pH is 8.0-9.0, reacts 2-3 hour;
When selecting for use pancreatin and papain successively to add hydrolysis, pancreatin and papain consumption are respectively the 0.5-1.5% and the 1.0-2.0% of chicken bone mud raw material weight; The control reaction temperature is 50-55 ℃ earlier, and adjustment pH is 8.0-9.0, adds pancreatin; After the hydrolysis 1 hour, the control temperature is 60-70 ℃, and adjustment pH is 5.5-6.5, adds papain, reacts 1-2 hour.
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