CN1025107C - Enzymatic production of poultry hydrolysate - Google Patents
Enzymatic production of poultry hydrolysate Download PDFInfo
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- CN1025107C CN1025107C CN90101832A CN90101832A CN1025107C CN 1025107 C CN1025107 C CN 1025107C CN 90101832 A CN90101832 A CN 90101832A CN 90101832 A CN90101832 A CN 90101832A CN 1025107 C CN1025107 C CN 1025107C
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- 244000144977 poultry Species 0.000 title claims abstract description 32
- 239000000413 hydrolysate Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title description 3
- 230000002255 enzymatic effect Effects 0.000 title 1
- 239000002994 raw material Substances 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 29
- 238000006243 chemical reaction Methods 0.000 claims abstract description 28
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 19
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- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 108010066207 Poultry Proteins Proteins 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 230000007062 hydrolysis Effects 0.000 claims description 36
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- 230000008569 process Effects 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 11
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- 210000003746 feather Anatomy 0.000 claims description 2
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- 102000004169 proteins and genes Human genes 0.000 abstract description 36
- 108090000623 proteins and genes Proteins 0.000 abstract description 36
- 108091005804 Peptidases Proteins 0.000 abstract description 22
- 102000035195 Peptidases Human genes 0.000 abstract description 21
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- 235000015097 nutrients Nutrition 0.000 abstract description 7
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- 229940088598 enzyme Drugs 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 210000001519 tissue Anatomy 0.000 abstract description 2
- 230000003044 adaptive effect Effects 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 210000004885 white matter Anatomy 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 35
- 235000013594 poultry meat Nutrition 0.000 description 23
- 235000013330 chicken meat Nutrition 0.000 description 15
- 241000287828 Gallus gallus Species 0.000 description 14
- 238000011084 recovery Methods 0.000 description 9
- 238000004458 analytical method Methods 0.000 description 8
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- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 2
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- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for preparing poultry protein nutrient hydrolysate by using papain preparation. The method adopts high-concentration proteolytic enzyme and adaptive reaction conditions to hydrolyze proteins in tissues such as meat, muscle, bone and the like of poultry, thereby improving the utilization rate of the white matter of the poultry eggs.
Mincing edible parts of poultry as raw materials, adding water in an amount which is less than 20% of the weight of the raw materials, adding enzyme in an amount which is 0.2-1.2% of the weight of the raw materials, and carrying out reaction in two stages: 1. stirring and reacting for 2.5-4 hours at the constant temperature lower than 65 ℃; 2. the reaction was allowed to warm to boiling uniformly over 30 minutes and held for 10 minutes.
The poultry hydrolysate prepared by the method maintains the nutrient elements of poultry, is easy to be absorbed by human body, and can be used as raw materials of nutrient food, health food and flavoring agent.
Description
The edible part that the present invention relates to poultry is made the method for nutrition hydrolysate through a kind of proteolysis enzymatic hydrolysis.
Poultry is one of main source of human food's protein.The muscle of poultry, bone contain a large amount of protein and other nutrients, but are often discarded because of being difficult for eating.Owing to lack food protein, people to improve protein output, excavate its economic benefit striving to find protein and other nutraceutical method of utilizing in the method, particularly poultry muscle, bone tissue that improves the poultry nutrition utilization rate.
Existing data proof proteolytic enzyme plays the catalyzing hydrolysis effect to poultry protein.Shen Jiabai has studied the utilization rate that proteolysis enzymatic hydrolysis chicken improves protein in " produce with trypsase and papain clarification chicken extract " (" Food Science " 1984 the 12nd phase 37～39 pages) literary composition.People such as Fick (Miroslaw Fik and Krzysztof Surowka) have studied with chicken head in " chicken head is produced protein concentrates and character thereof " (J.Sci.Fccd Agric.1986.37.P445-454) literary composition and have made raw material, produce the method for protein concentrates with proteolytic enzyme.Above-mentioned data has proved followed by action of proteolytic enzymes in poultry albumen, has the effect of improving technology and improving protein utilization.But the protein utilization of these methods is still not high, and the method for Fick has only reclaimed in the chicken head raw material 38% protein.The reason that protein recovery is low is that poultry body contains the scleroprotein in a large amount of scleroprotein, particularly muscle, the bone tissue, under general condition is difficult to be hydrolyzed.Therefore, many enzymatic hydrolysis are all paid attention to the hydrolysis of meat tissue, or to the hydrolysis of remaining meat on the bone, less attention is to the hydrolysis utilization of muscle, bone internal protein.The virtuous we people in stone field is (" japanese food industry association will " 1979.26(4) P168-174 in " enzymatic hydrolysis of chicken bone albumen and the local flavor of hydrolysate " literary composition).Studied the enzymatic hydrolysis of chicken bone protein composition.They point out: though for the myosinogen in the chicken bone, use a kind of endopeptidase catalyzing hydrolysis easily, reach 56% stromatin for content, but need the common catalyzing hydrolysis of two kinds of protease (Pronase and Tasinase P).And the ratio of total protein is 86% in the total amount of the resulting extract of its extraction process, hydrolysate and residue (not being protein entirely) and the raw material.
The characteristics of this invention are the proteolytic enzymes of the high concentration of disposable adding single variety, under the reaction condition of control, make the range protein in the poultry body obtain hydrolysis at different operation stages.Not only make protein and other nutrition of containing in the poultry obtain recovery, and make protein and nutrients in poultry muscle, the bone tissue can access recovery.The protein recovery of chicken is more than 93% in the craft embodiment of the present invention.Through the catalyzing hydrolysis of proteolytic enzyme, poultry protein has experienced the predigestion process one time, so hydrolysis substance is nutritious, the very easy utilization that is absorbed by the body.
The process of this invention is as follows:
One, raw material and size degradation thereof
Poultry through butcher bloodletting, scald that water loses hair or feathers, gills, edible part integral body after the foreign material, or the various products after decomposing processing, comprise products such as head, pin, neck, wing, bone, meet raw-food material specification person, all can be used as and process raw material, raw material is used the meat grinder size degradation, or is cut into the granule of diameter below 0.5 centimetre with cutter through cleaning.The purpose of size degradation is infiltration and the effect that helps proteolytic enzyme, improves reaction speed.
Two, proteolytic enzyme and poultry proteolysis process
1. proteolytic enzyme adopts the SC-450 type.This is a kind of standardized papain product
*, consumption is 0.2～1.2% of a poultry raw material weight.Amount of water is the heavy 0-20% of raw material before the raw material hydrolysis, and this water yield is with deionized water or distilled water, dissolve in proteolytic enzyme after, pour in the raw material together.When being zero, then directly the proteolytic enzyme powder being poured in the raw material and mixed thoroughly as amount of water.
2. hydrolytic process and condition thereof
1. preparatory stage before the raw material hydrolysis: the raw material particle is put into hydrolyzer, stir gradually under its natural pH value condition and heat up, the control material temperature is below 65 ℃, and keeps constant temperature.
* SC-450 type proteolytic enzyme newly joins papain factory product by the heart country fair of suburbs, Nanning
2. " gentle reaction " stage: add proteolytic enzyme when raw material reaches constant temperature, promptly enter " gentle reaction " stage.Stir so that reaction is even.Reaction begins promptly should clock and write down height of materials in the reaction pot, will keep slowly stirring and replenishing the moisture content that evaporates when reaction, and the reaction time is 2.5-4 hour.In this stage, myosinogen in the raw material and part scleroprotein obtain hydrolysis, and the skin of poultry, meat and part muscles and bones are disintegrated, and form dense thick hydrolyzate, but also have many muscle and bone to fail to decompose.
3. " react rapidly " stage: and then " gentle reaction " stage, reactant further was warming up to boiling gradually in 30 minutes, and keeps boiling 10 minutes.In this stage, the protein in a large amount of muscle and the bone obtains hydrolysis, and so far hydrolytic process finishes.Papain is lost activity.
3. the processing of hydrolyzate
1. still can contain some remaining bone slag and fibrous residues in the hydrolyzate, available filter screen leaches while hot.
2. the hydrolyzate that leaches is denseer thick, and solid content reaches about 30%, and protein content is about 15%, can be directly used in the preparation of nutraceutical.
3. the hydrolyzate that leaches can be told concentrate drying behind the fat of upper strata, obtains fowl oil and fowl protolysate.Also direct concentrate drying obtains containing the poultry hydrolysate of full nutrition.
Conventional enzymatic hydrolysis all will add the water of one times of amount in being hydrolyzed thing, enzyme concentration when this has not only reduced reaction, and the hydrolysate water content is increased, corresponding scale that has increased equipment and the energy consumption when dry, and the water yield that this invention is added is the 0-20% that is hydrolyzed thing, utilize the distinctive moisture content of poultry raw material itself to satisfy the hydrolysis requirement, the concentration ratio traditional handicraft of proteolytic enzyme is more than doubled, under such concentration, proteolytic enzyme can be with higher speed to the organization internal infiltration that is hydrolyzed thing, thereby make most protein obtain hydrolysis and be discharged in the hydrolyzate, the rate of recovery of protein and other nutritional labeling is greatly improved.The technical characterstic of this invention is not only to have accelerated reaction speed, and has reduced the volume of hydrolyzate, can reduce the investment and the energy consumption of equipment.
This invention another characteristics technically are clearly hydrolytic process to be divided into " gentle reaction " stage and " reaction rapidly " stage.Hydrolytic process not only takes place, and the process of the proteolytic enzyme of high concentration to poultry organization's internal penetration arranged in " gentle reaction " stage." the rapid stage of reaction; along with the slow rising of temperature; the catalytic reaction ability of proteolytic enzyme can be multiplied; can see the variation of hydrolysis material significantly; though traditional enzymatic hydrolysis also needs raise temperature after hydrolysis; its purpose mainly is for enzyme and sterilization extremely, rather than as the hydrolytic process that control is arranged.
This invention technology has characteristics such as simple, effective, energy-conservation, and it is changeable that it produces scale, and the equipment of use is very simple, has both adapted to the production of large-scale bird processing factory, also can adapt to the production of small towns and individual enterprise, has the characteristics of small investment, instant effect.
The poultry nutrition hydrolysate have the protein quality height, nutritious comprehensively, absorb easily, characteristics such as local flavor is strong.Be suitable for preparing nutraceutical and health food, also be suitable for preparing soup stock and flavouring etc.
This invention technology not only hydrolysis has been produced the protein in the poultry meat, also the protein in the poultry muscles and bones has been produced in hydrolysis, make them be transformed into the hydrolysate that people are edible easily and absorb, improved the utilization rate of poultry, this is significant for the trophic level that improves people.Utilize a large amount of low-value by-products that produce in the poultry processing, as head, neck, bone, pin etc., produce protein hydrolysate with this technology, its economic worth also is improved.
Example one
Four of meat chickens through slaughtering depilation, are removed internal organ foreign material afterwash, 5.8 kilograms of net weight.Be twisted into granule as hydrolysis material with its stripping and slicing and with meat grinder, this raw material contains protein 17.0% by analysis, and fat 14.9% moves into hydrolyzer to raw material, and control set for adjusting makes temperature remain on 60 ℃.Take by weighing the SC-450 type, proteolytic enzyme 46.4 grams (raw material weight 0.8%), call in 506 ml distilled waters by this product specification requirement, and pour in the hydrolyzer and stir with raw material, record reacts the time started and stirred once every 10 minutes, notes at any time replenishing the moisture content that evaporates in the hydrolyzer with distilled water, and hydrolysis is after 150 minutes, most of chicken grain all decomposes, but still has a large amount of fibrous materials and broken bone still undecomposed.At this moment change " reaction rapidly " stage over to by " gentle reaction " stage, hydrolysate is heated up under continuous stirring, after 30 minutes, rise to boiling, and keep boiling 10 minutes.So far hydrolytic process finishes, and most of fibrous material and broken bone resolve into hydrolysate.Hydrolyzate obtains 5.9 kilograms of filtrates after the individual layer filtered through gauze, leach residue 64 grams (weight in wet base).Filtrate in 65 ℃ of dryings, obtains 21 kilograms of full chicken nutrition hydrolysates through vacuum drier.The protein content of this hydrolysate is 45.6% by analysis, and the content of fat is 39.1%, and the protein recovery of full technology is 97.1%.
Example two
5 kilograms of chicken spinal joints are twisted into diameter particle below 0.5 centimetre as hydrolysis material, and this raw material contains protein 16.5% by analysis, and fat 13.5% is put into hydrolyzer to raw material, transfer thermostatic control to make temperature remain on 60 ℃.Take by weighing SC-450 type proteolytic enzyme 50 grams (raw material weight 1%), by specification requires to call in 1000 ml distilled waters and pour in the hydrolyzer to stir with raw material, record reacts the time started and stirred once every 10 minutes, at any time note replenishing the moisture content that evaporates in the hydrolyzer with distilled water, behind the hydrolysis 180 minutes, most of raw material all decomposes, but still has a large amount of fibrous materials and broken bone still undecomposed.At this moment change " reaction rapidly " stage over to by " gentle reaction " stage, hydrolysate is heated up under continuous stirring, after 30 minutes, rise to boiling, and keep boiling 10 minutes.So far hydrolytic process finishes, and most of fibrous material and broken bone resolve into hydrolysate.Hydrolyzate filters to get filtrate 5.2 kilograms through gauze, leaches residue 195 grams (weight in wet base).Hydrolysis filtrate after 65 ℃ of dryings, obtains 1.68 kilograms of chicken hydrolysis nutrients through vacuum drier.This hydrolysate contains protein 47.0% by analysis, and is fatty 35.4%, and the protein recovery of overall process is 95.7%.
Example three
1.2 kilograms of Flaccid Coelogyne meat, briskets (gross weight takes off bone) mince the back as raw material.This raw material contains protein 17.1% by analysis, and fatty 14.8%.Hydrolysis temperature is regulated and to be controlled at 55 ℃, takes by weighing SC-450 proteolytic enzyme 3.0 grams (raw material weight 0.25%) and is sprinkled in the hydrolyzer and with the meat grain and stirs.Record reacts the time started and stirred once every 10 minutes, notes at any time replenishing the moisture content that evaporates in the hydrolyzer with distilled water, and hydrolysis is after 150 minutes, and most of raw material all decomposes, but still has many fibrous materials still undecomposed.At this moment change " reaction rapidly " stage over to by " gentle reaction " stage: hydrolysate is heated up, after 30 minutes, rise to boiling, and keep boiling 10 minutes under continuous stirring.So far hydrolytic process finishes, and most of fibrous material changes hydrolyzate into.Hydrolyzate filters through gauze and obtains 1.2 kilograms of filtrates, leaches residue 2 grams (weight in wet base).Filtrate obtains hydrolysis of chicken meat thing 260 grams through 65 ℃ of dryings of vacuum drier.This hydrolysate contains protein 48.3% by analysis, and is fatty 36.0%, and the overall process protein recovery is 93.6%.
Example four
The duck processed side product comprises 3.4 kilograms on duck head, duck neck, duck spinal joints, is twisted into diameter particle below 0.5 centimetre as hydrolysis material with meat grinder, this raw material contains protein 16.2% by analysis, fatty 10.8%, raw material is put into hydrolyzer, regulate thermostatic control and make temperature remain on 55 ℃.Take by weighing SC-450 proteolytic enzyme 40.8 gram (heavy burder weight 1.2%), transfer with 680 ml distilled waters and moltenly fall back that to separate pot interior and stir with raw material.The record reaction time started also stirred once every 10 minutes, noted at any time replenishing the moisture content that evaporates in the hydrolyzer with distilled water, and hydrolysis is after 240 minutes, and most of raw material all decomposes, but still had many fibrous materials and broken bone still undecomposed.At this moment react by " gentle reaction " stage and change " reaction rapidly " stage over to: hydrolysate is heated up under continuous stirring, after 30 minutes, rise to boiling, and keep boiling 10 minutes.So far hydrolytic process finishes, and most of fibrous material and broken bone change hydrolyzate into.Hydrolyzate obtains 3.3 kilograms of filtrates through the individual layer filtered through gauze, leaches residue 280 grams (weight in wet base).Hydrolysis filtrate with 65 ℃ of dryings, obtains 0.9 kilogram of duck hydrolysis nutrients through vacuum drier.This hydrolysate contains protein 51.9% by analysis, and is fatty 34.0%, and the protein recovery of overall process is 85.0%.
Claims (2)
1, a kind of method of utilizing papain preparation catalyzing hydrolysis poultry protein to make the nutrition hydrolysate is characterized in that:
(1) edible part of poultry is rubbed as hydrolysis material;
(2) the papain preparation catalyzing hydrolysis of adding raw material weight 0.2-1.2%;
(3) amount of water is below 20% of raw material weight in the raw material;
(4) hydrolytic process is divided into " gentle reaction " and " reaction rapidly " two stages:
" gentle reaction " stage is in raw material nature pH value and is lower than that stir leniently hydrolysis 2.5-4 hour intermittence under the constant temperatures of 65 degree;
" reacting " stage rapidly is on the basis of " the gentle reaction ", and continuous stirring and evenly intensification reached boiling after 30 minutes and maintenance was boiled 10 minutes;
(5) a small amount of residue of hydrolyzate elimination is after use behind separation or the concentrate drying.
2, according to the method for claim 1, the edible part of poultry be meant poultry through slaughter bloodletting, integral body after the foreign material that lose hair or feathers, gill, also can be fowl skin, poultry, neck, body bone, head, wing, the pin that this integral body splits.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90101832A CN1025107C (en) | 1990-03-30 | 1990-03-30 | Enzymatic production of poultry hydrolysate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90101832A CN1025107C (en) | 1990-03-30 | 1990-03-30 | Enzymatic production of poultry hydrolysate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1055465A CN1055465A (en) | 1991-10-23 |
| CN1025107C true CN1025107C (en) | 1994-06-22 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90101832A Expired - Fee Related CN1025107C (en) | 1990-03-30 | 1990-03-30 | Enzymatic production of poultry hydrolysate |
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| Country | Link |
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| CN (1) | CN1025107C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100464177C (en) * | 2005-03-04 | 2009-02-25 | 华南理工大学 | Method and device for detecting rheological characteristics of polymer vibration-induced plasticizing extrusion |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1303909C (en) * | 2004-04-28 | 2007-03-14 | 中国食品发酵工业研究院 | Tonify soup of aweto and its production method |
| CN101822308B (en) * | 2010-04-30 | 2012-06-27 | 中国肉类食品综合研究中心 | Enzymatic animal bone salty compound peptide and preparation method thereof |
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- 1990-03-30 CN CN90101832A patent/CN1025107C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100464177C (en) * | 2005-03-04 | 2009-02-25 | 华南理工大学 | Method and device for detecting rheological characteristics of polymer vibration-induced plasticizing extrusion |
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| CN1055465A (en) | 1991-10-23 |
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Correction item: Abstract Correct: Hydrolysis of proteins in meat, tendons, bones, etc. of poultry False: Hydrolysis of meat proteins such as meat, tendons, bone, etc in poultry Number: 43 Page: 5 Volume: 7 |
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| CI02 | Correction of invention patent application |
Correction item: Abstract Correct: Hydrolysis of proteins in meat, tendons, bones, etc. of poultry False: Hydrolysis of meat proteins such as meat, tendons, bone, etc in poultry Page: The title page |
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Free format text: CORRECT: ABSTRACT; FROM: MAKE THE FOWL MEAT, TENDONS, MEAT PROTEIN HYDROLYSIS SUCH AS THE BONE TO: MAKE THE FOWL MEAT, TENDONS, PROTEIN HYDROLYSIS SUCH AS THE BONE |
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Free format text: CORRECT: ABSTRACT; FROM: MAKE THE FOWL MEAT, TENDONS, MEAT PROTEIN HYDROLYSIS SUCH AS THE BONE TO: MAKE THE FOWL MEAT, TENDONS, PROTEIN HYDROLYSIS SUCH AS THE BONE |
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