CN101481649B - Production process for producing collagen bone calcium vinegar from pig bone - Google Patents
Production process for producing collagen bone calcium vinegar from pig bone Download PDFInfo
- Publication number
- CN101481649B CN101481649B CN2009100138858A CN200910013885A CN101481649B CN 101481649 B CN101481649 B CN 101481649B CN 2009100138858 A CN2009100138858 A CN 2009100138858A CN 200910013885 A CN200910013885 A CN 200910013885A CN 101481649 B CN101481649 B CN 101481649B
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- China
- Prior art keywords
- bone
- pig
- hydrolysis
- vinegar
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 41
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 14
- 239000011575 calcium Substances 0.000 title claims abstract description 14
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 14
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 14
- 239000000052 vinegar Substances 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 102000008186 Collagen Human genes 0.000 title claims abstract description 11
- 108010035532 Collagen Proteins 0.000 title claims abstract description 11
- 229920001436 collagen Polymers 0.000 title abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 235000014347 soups Nutrition 0.000 claims description 11
- 230000007062 hydrolysis Effects 0.000 claims description 9
- 238000006460 hydrolysis reaction Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 229960003786 inosine Drugs 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 238000000926 separation method Methods 0.000 abstract description 2
- 230000002779 inactivation Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production technique which utilizes pig bones to produce collagen bone calcium vinegar, and belongs to the production technique field of further processing and utilizing pig bones. The production technique comprises working procedures, such as pretreatment, stewing, filtration, separation, hydrolization, blending, inactivation, seasoning and the like. Through the production technique, an ideal seasoning which has rich nutrients and fresh taste, improves the health and beautifies and nourishes faces can be produced.
Description
Technical field
The technology that the present invention utilizes the pig bone to produce collagen protein bone calcium vinegar belongs to the manufacture field of the deep processing of pig bone, utilization.
Background technology
Common vinegar mainly is through cereal or beans tankage being contained certain amino acid, VITAMINs etc. through fermentation, having the common seasonings of certain local flavor.Mostly contained protein is vegetable protein in the common vinegar, and content is lower, is difficult to satisfy people to diet and healthy requirement, and in people's dietary structure, brings into play health-care effect.
Summary of the invention
The purpose of this invention is to provide a kind of technology of utilizing the pig bone to produce collagen protein bone calcium vinegar, produce nutritiously, delicious flavour improves the health, but the collagen protein bone calcium vinegar of supplement calcium again beautifying face and moistering lotion the time.
For reaching above purpose, the technical matters that the present invention utilizes the pig bone to produce collagen protein bone calcium vinegar is:
1, pre-treatment: with the pig bone cut apart, fleshing, cleaning; 2, boiling: the pig bone after pretreated is placed in the pressure kettle, add the water of twice pig bone amount, under 0.15MPa pressure, boiled 8 hours; 3, filter, separate: bone soup is filtered, get filtrating, oil slick is removed in the cooling back; 4, hydrolysis: place 55 ℃ of water-baths to heat bone soup; Regulate PH to 3.0-3.5 with alimentary acetic acid; Add mass volume ratio respectively and be 2.5% bone calcium and 0.5% proteolytic enzyme, kept bone soup temperature 40-45 ℃ of hydrolysis 5-6 hour, the per-cent that below occurs is mass volume ratio; 5, allotment: hydrolysis finishes, and adds 1.5% white sugar, 3% material water, 1% salt and stirs; 6, deactivation: the work in-process that allotment is good are heated to the boiling postcooling, cross leaching filtrating; 7, seasoning: above-mentioned solution is added 2% monosodium glutamate, 0.03%5 '-inosine acid disodium, 0.03%5 '-Sodium guanylate, be stirred to dissolving, regulate PH to 3.0-3.5, add 56 ° of Erguotou wine 0.3% mixings with alimentary acetic acid; 8, sealing is preserved, and promptly gets collagen protein bone calcium vinegar.
The present invention compares with existing vinegar production, have following some:
1, with short production cycle: the completion of sequence of operations process of the present invention only needed to accomplish in 2-3 days, was significantly shorter than the common vinegar production cycle.
2, nutritious: product of the present invention is separated by the bone soup and is transformed, and protein especially collagen content is high.
3, be prone to absorb: protein has been hydrolyzed to micromolecular polypeptide and amino acid, is beneficial to absorption.
4, local flavor is better.
Embodiment
Existing production technique of the present invention is described further: 1, pre-treatment: get that 4kg pig bone is cut apart, fleshing, cleaning; 2, boiling: the pig bone after pretreated is placed in the pressure kettle, add 8kg water, under 0.15MPa pressure, boiled 8 hours; 3, filtration, separation: bone soup is filtered, get filtrating, removal oil slick in cooling back gets bone soup 5800ml; 4, hydrolysis: place 55 ℃ of water-baths to heat bone soup, regulate PH to 3.0-3.5, add the bone calcium of 135g and the proteolytic enzyme of 30g respectively, kept bone soup temperature 40-45 ℃ of hydrolysis 5-6 hour with alimentary acetic acid; 5, allotment: hydrolysis finishes, and adds white sugar 73g, material water (boil form by anise, dried orange peel, cassia bark, Chinese prickly ash, cloves etc.) 170ml, and salt 58g stirs; 6, deactivation: the work in-process that allotment is good are heated to the boiling postcooling, cross leaching filtrating; 7, seasoning: above-mentioned solution adds monosodium glutamate 100g, and 5 '-inosine acid disodium 1.5g, 5 '-Sodium guanylate 1.5g are stirred to dissolving, regulates PH to 3.0-3.5 with alimentary acetic acid, adds Erguotou wine (56 °) 20ml mixing; 8, sealing is preserved.
Claims (1)
1. utilize the pig bone to produce the production technique of collagen protein bone calcium vinegar, it is characterized in that: 1, pre-treatment: with the pig bone cut apart, fleshing, cleaning; 2, boiling: the pig bone after pretreated is placed in the pressure kettle, add the water of twice pig bone amount, under 0.15MPa pressure, boiled 8 hours; 3, filter, separate: bone soup is filtered, get filtrating, oil slick is removed in the cooling back; 4, hydrolysis: place 55 ℃ of water-baths to heat bone soup; Regulate PH to 3.0-3.5 with alimentary acetic acid; Add mass volume ratio respectively and be 2.5% bone calcium and 0.5% proteolytic enzyme, kept bone soup temperature 40-45 ℃ of hydrolysis 5-6 hour, the per-cent that below occurs is mass volume ratio; 5, allotment: hydrolysis finishes, and adds 1.5% white sugar, 3% material water, 1% salt and stirs; 6, deactivation: the work in-process that allotment is good are heated to the boiling postcooling, cross leaching filtrating; 7, seasoning: above-mentioned solution is added 2% monosodium glutamate, 0.03%5 '-inosine acid disodium, 0.03%5 '-Sodium guanylate, be stirred to dissolving, regulate PH to 3.0-3.5, add 56 ° of Erguotou wine 0.3% mixings with alimentary acetic acid; 8, sealing is preserved, and promptly gets collagen protein bone calcium vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100138858A CN101481649B (en) | 2009-01-22 | 2009-01-22 | Production process for producing collagen bone calcium vinegar from pig bone |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100138858A CN101481649B (en) | 2009-01-22 | 2009-01-22 | Production process for producing collagen bone calcium vinegar from pig bone |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101481649A CN101481649A (en) | 2009-07-15 |
| CN101481649B true CN101481649B (en) | 2012-02-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100138858A Expired - Fee Related CN101481649B (en) | 2009-01-22 | 2009-01-22 | Production process for producing collagen bone calcium vinegar from pig bone |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101481649B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10694768B2 (en) * | 2014-04-28 | 2020-06-30 | International Dehydrated Foods, Inc. | Process for preparing a soluble protein composition |
| US11388910B2 (en) | 2014-04-28 | 2022-07-19 | International Dehydrated Foods, Inc. | Process for preparing a collagen-rich composition |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095904A (en) * | 1994-04-28 | 1994-12-07 | 安徽三体保健品公司 | Cow bone extracts |
| CN1105826A (en) * | 1994-01-29 | 1995-08-02 | 唐叶嫱 | Making method of full-nutrient calcium supplementing liquid |
-
2009
- 2009-01-22 CN CN2009100138858A patent/CN101481649B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105826A (en) * | 1994-01-29 | 1995-08-02 | 唐叶嫱 | Making method of full-nutrient calcium supplementing liquid |
| CN1095904A (en) * | 1994-04-28 | 1994-12-07 | 安徽三体保健品公司 | Cow bone extracts |
Non-Patent Citations (1)
| Title |
|---|
| 王兰.新型补钙剂的研制.《中国酿造》.2001,(第3期),第16－19页. * |
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| Publication number | Publication date |
|---|---|
| CN101481649A (en) | 2009-07-15 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Shandong Delisi Food Co., Ltd. Assignor: Delicious Group Co., Ltd. Contract record no.: 2012370000044 Denomination of invention: Production process for producing collagen bone calcium vinegar from pig bone Granted publication date: 20120229 License type: Exclusive License Open date: 20090715 Record date: 20120329 |
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| TR01 | Transfer of patent right |
Effective date of registration: 20171010 Address after: 518000, Guangdong, Shenzhen province Binhe Road, Futian District City Golf (phase two) green seat 11 layer G Patentee after: Shenzhen Delisi Trade Co. Ltd. Address before: 262216 Shandong province Weifang city Zhucheng Town Industrial Park Chang Idris Delisi Group Ltd Patentee before: Delicious Group Co., Ltd. |
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Granted publication date: 20120229 Termination date: 20180122 |
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| CF01 | Termination of patent right due to non-payment of annual fee |