CN102763764A - Method for preparing chicken bone collagen powder - Google Patents
Method for preparing chicken bone collagen powder Download PDFInfo
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- CN102763764A CN102763764A CN2012102748253A CN201210274825A CN102763764A CN 102763764 A CN102763764 A CN 102763764A CN 2012102748253 A CN2012102748253 A CN 2012102748253A CN 201210274825 A CN201210274825 A CN 201210274825A CN 102763764 A CN102763764 A CN 102763764A
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- chicken bone
- collagen powder
- bone collagen
- maillard reaction
- fine fodder
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- 238000003756 stirring Methods 0.000 claims description 10
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- 239000005913 Maltodextrin Substances 0.000 claims description 6
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 5
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- Fodder In General (AREA)
Abstract
The invention discloses a method for preparing chicken bone collagen powder, belonging to the technical field of edible protein processing. The method comprises the following steps: (1) ultrafine grinding, (2) biological enzymolysis, (3) atmospheric-pressure cooking and extracting, (4) separating and concentrating, (5) mixing, (6) Maillard reaction, (7) blending, (8) homogenizing and emulsifying, (9) sterilizing, (10) drying, and (11) granulating. The chicken bone collagen powder is prepared by making chicken bone into particles by adopting the microencapsulation technology, wherein the particles internally comprise all the nutrients of the chicken bone and are externally coated with the xanthan gum layers and the lecithin layers. The chicken bone collagen powder has long shelf life, mild taste, strong meat flavor and high content of nutrients and is convenient to eat. The detection and test show that the chicken bone collagen powder reaches the related technical standard of the national food industry.
Description
Technical field
The present invention relates to a kind of preparation method of chicken bone collagen powder, belong to the edible protein processing technique field.
Background technology
China raises the maximum country of livestock and poultry in the world, and the processing of annual divided chicken has caused a large amount of chicken carcasses to accumulate.Protein in the bone 90% is collagen, ossein and chondroitin (acid mucopolysaccharide), and it has and strengthens subcutaneous cellular metabolism, function in delaying senility, and bone albumen is the soluble protein of full price comparatively, and biological value is high, and nutritive value is higher.China is also relatively backward to the processing and utilization of Animal Bone at present, and annual all have a large amount of Animal Bone to be wasted or be processed into the very low product of added value, as be processed into feed addictive etc.Along with China's meat of poultris processing output rises year by year, how processing and utilization fowl bone becomes a crucial problem.
Meanwhile, along with economic growth and social progress, the people increases the increasing demand of functional nutrient health food, articles for use.Definite functions, the natural nutrition care merchandise that price is suitable more and more receive market and pursue.And the domestic market does not almost have ripe high calcium chicken bone collagen powder product to sell at present
Domestic enterprise and scholar are increasing to the research of chicken bone comprehensive utilization aspect in recent years; Particularly the bone class is carried out the high pressure extracting and forming suitability for industrialized production a lot of years; But high pressure extracting nutrition is decreased and many and calcareously effectively not to be utilized basically, on market, is difficult to find high calcium chicken bone collagen series products up to now.Because chicken osteotrophy composition is many, very easily corrupt, in case produce; Must process immediately or freezing processing, the chicken bone is mainly the high pressure extracting in Application in Food at present, and the loss of cost better nutritivity is many; And sales volume is limited; This just causes a big chunk chicken bone all to be processed to the lower feed of added value, and the bigger development and use that restrict the chicken bone of this characteristic have caused chicken bone deep processing level still barely satisfactory so far.
At present chicken bone deep processed product generally has following defective: 1, flat, the chicken soup of taste does not feel obvious; 2, lack the natural fragrance of stewed chicken soup; 3, loss of nutritional ingredients is many, and finished product is calcareous on the low side with protein content.
Summary of the invention
The technical problem that the present invention will solve provides a kind of preparation method of chicken bone collagen powder; The chicken bone collagen powder of the inventive method preparation; Utilize microcapsules technology that the chicken bone is processed particle, granule interior comprises the complete nutrients matter of chicken bone, and the particle outside coats xanthan glue-line and lecithin layer successively; Have that long shelf-life, instant, mouthfeel are gentle, characteristics such as aromatic strongly fragrant, the nutrient composition content height of meat, arrived state food industry correlation technique standard through detecting test.
The technical scheme that the present invention taked is: a kind of preparation method of chicken bone collagen powder may further comprise the steps:
⑴ ultramicro grinding: it is the thin sauce of 100～150 purposes that chicken carcasses is ground into granularity;
⑵ biological enzymolysis: thin sauce is added agitated reactor, add protease, carry out enzymolysis;
⑶ atmospheric cooking extracting: the product behind the enzymolysis is warming up to 100～105 ℃ of atmospheric cooking extractings 2 hours;
(4) separation concentrates: the bone slag in the feed liquid after the atmospheric cooking extracting is separated with foreign material, and being concentrated to Brix then is 25%～35%, obtains the chicken bone concentrating liquid;
(5) be in harmonious proportion: take by weighing the Maillard reaction fine fodder, with being in harmonious proportion in Maillard reaction fine fodder and the chicken bone concentrating liquid adding crutcher, the weight ratio of chicken bone concentrating liquid and Maillard reaction fine fodder is 13.1～13.3:65;
The Maillard reaction fine fodder is made up of following material by weight:
Salt 5.1～5.3
Glucose 2.9～3.1
D-wood sugar 1.4～1.6
Thiamine hydrochloride 0.8～1.1
L-cysteine hydrochloride 2.9～3.1;
(6) Maillard reaction: reaction fine fodder after step (5) mediation and chicken bone concentrating liquid are added in the reaction pot, and 103～107 ℃ of reactions obtained the Maillard reaction feed liquid in 2 hours;
(7) allotment: take by weighing microcapsule embedded fine fodder, Maillard reaction feed liquid and demineralized water in proportion, its weight proportion is microcapsule embedded fine fodder: the Maillard reaction feed liquid: demineralized water=16.8～17.1:700:200;
Microcapsule embedded fine fodder is made up of following material by weight:
Vitamin E 0.16～0.18
Xanthans 0.28～0.31
Cycloheptaamylose 5.1～5.5
Maltodextrin 11.13～11.17;
1/5th of the demineralized water weight that takes by weighing is added in the agitated reactor, microcapsule embedded fine fodder is added stirring and dissolving in the agitated reactor;
Microcapsule embedded fine fodder after the dissolving and remaining demineralized water are added the Maillard reaction feed liquid, stir;
(8) emulsification homogeneous: open till high speed shear mulser to the nothing caking, obtain the good Maillard reaction feed liquid of emulsification;
(9) sterilization: the Maillard reaction feed liquid that step (8) emulsification is good pumps into storage tank after the sterilization in 30 minutes of 95～98 ℃ of following mashing offs;
(10) drying: the EAT of setting spray drying tower is 170 ℃, and temperature of outgoing air is 90～95 ℃, and the negative-pressure operation state is opened the high-pressure emulsification homogenizer, and the feed liquid spray-drying powder process after step (9) sterilization is obtained chicken bone collagen powder semi-finished product;
(11) granulation: the chicken bone collagen powder semi-finished product of step (10) are carried out drying; Dry back spraying xanthan gum solution; The spraying lecithin aqueous solution then; Dry cooling obtains chicken bone collagen powder behind the spraying lecithin solution;
The xanthans consumption is 0.18%～0.21% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of xanthans and water is 1:40 in the xanthan gum solution;
The lecithin consumption is 0.14%～0.18% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of lecithin and water is 1:40 in the lecithin aqueous solution.
Step (2) protease derives from aspergillus oryzae.The used protease of the present invention is Tianjin Binhai Nuoao Enzyme Engineering Technology Co., Ltd.'s product.
The addition of step (2) protease is the one thousandth of thin sauce weight.
The temperature of enzymolysis is 48～52 ℃ in the step (2), and the time of enzymolysis is 2 hours.
In the step (4) feed liquid being concentrated into Brix is 30%.
Brix is meant the content of the soluble solid in the product, is Brix degree again.
1, innovative point of the present invention
⑴ adopted microencapsulation technology that the chicken bone is processed particle, and complete nutrients matter, particle outside that granule interior comprises the chicken bone coat xanthan glue-line, lecithin layer, cycloheptaamylose layer and maltodextrin layer successively.
⑵ adopt ultramicro grinding and bio-enzyme engineering technology, makes that chicken bone nutritional labeling in process is not lost basically, calcareously absorbed more easily, resource utilization is higher, and protein content is above 40%, the chicken soup aromatic flavour;
⑶ the microcapsule embedded technology of spray-drying, fluidized granulating wrap anti-oxidation tech, and edible more convenient, shelf-life of product is prolonged greatly.
2, key problem in technology of the present invention
⑴ farthest keep nutriment.Adopt ultramicro grinding and bio-enzyme engineering technology to make that chicken bone nutritional labeling in process is not lost basically, calcareously absorbed more easily, resource utilization is higher, protein content is above 40%, the chicken soup aromatic flavour.
⑵ the stabilization processes and the fresh-keeping storage of chicken osteotrophy composition.The microcapsule embedded technology of spray-drying, fluidized granulating wrap anti-oxidation tech, vacuumize the controlled atmospheric packing technology of inflation, makes that the product loss of nutritional ingredients is few, edible more convenient, the shelf-life prolongs greatly.
Adopt the beneficial effect that technique scheme produced to be: the chicken bone collagen powder of the inventive method preparation; Utilize microcapsules technology that the chicken bone is processed particle; Granule interior comprises the complete nutrients matter of chicken bone, and the particle outside coats xanthan glue-line and lecithin layer successively, characteristics such as this product has that long shelf-life, instant, mouthfeel are gentle, aromatic strongly fragrant, the nutrient composition content height of meat; Arrived state food industry correlation technique standard through detecting test; Through trying out of sample, receive user's extensive favorable comment, still there are not other launch at home on the market.
The present invention adopts technologies such as ultramicro grinding, enzymatic hydrolysis biotechnology and atmospheric cooking; Chicken bone nutritional labeling in process of manufacture is not suffered a loss; Calcareous content is high, protein content surpasses 40%, produces the bright fragrance road of more strong meat through Maillard reaction.The microcapsule embedded technology of high-pressure spray-drying, the fluidized granulating that cooperate the present invention to set up wrap anti-oxidation tech, make the fragrance of product can farthest obtain keeping with nutritional labeling, and that product eats is more convenient, the shelf-life prolongs greatly.
The present invention has realized the complete utilization of chicken bone, and no industrial waste helps environmental protection, further improves resource utilization and added value of product.
The specific embodiment
Embodiment 1
A kind of preparation method of chicken bone collagen powder may further comprise the steps:
⑵ micro mist is broken: it is the thin sauce of 100～150 purposes that chicken carcasses is ground into granularity;
⑵ biological enzymolysis: thin sauce is added agitated reactor, add protease, the addition of protease is the one thousandth of thin sauce weight, carries out enzymolysis, and the temperature of enzymolysis is 50 ℃, and the time of enzymolysis is 2 hours;
⑶ atmospheric cooking extracting: the product behind the enzymolysis is warming up to 100 ℃ of atmospheric cooking extractings 2 hours;
(4) separation concentrates: the bone slag in the feed liquid after the atmospheric cooking extracting is separated with foreign material, and being concentrated to Brix then is 30%, obtains the chicken bone concentrating liquid;
(5) be in harmonious proportion: take by weighing the Maillard reaction fine fodder, with being in harmonious proportion in Maillard reaction fine fodder and the chicken bone concentrating liquid adding crutcher, the weight ratio of chicken bone concentrating liquid and Maillard reaction fine fodder is 13.2:65;
The Maillard reaction fine fodder is made up of following material by weight:
Salt 5.2
Glucose 3
D-wood sugar 1.5
Thiamine hydrochloride 1
L-cysteine hydrochloride 3;
(6) Maillard reaction: reaction fine fodder after step (5) mediation and chicken bone concentrating liquid are added in the reaction pot, and 105 ℃ of reactions obtained the Maillard reaction feed liquid in 2 hours;
(7): take by weighing microcapsule embedded fine fodder, Maillard reaction feed liquid and demineralized water in proportion, its weight proportion is microcapsule embedded fine fodder: Maillard reaction feed liquid: demineralized water=17:700:200;
Microcapsule embedded fine fodder is made up of following material by weight:
Vitamin E 0.17
Xanthans 0.3
Cycloheptaamylose 5.3
Maltodextrin 11.15;
1/5th of the demineralized water weight that takes by weighing is added in the agitated reactor, microcapsule embedded fine fodder is added stirring and dissolving in the agitated reactor;
Microcapsule embedded fine fodder and remaining demineralized water after the dissolving are added the Maillard reaction feed liquid, stir fast after reinforced;
(8) emulsification homogeneous: open till high speed shear mulser to the nothing caking, obtain the good Maillard reaction feed liquid of emulsification;
(9) sterilization: the Maillard reaction feed liquid that step (8) emulsification is good pumps into storage tank after the sterilization in 30 minutes of 97 ℃ of following mashing offs;
(10) drying: the EAT of setting spray drying tower is 170 ℃, and temperature of outgoing air is 92 ℃, and the negative-pressure operation state is opened the high-pressure emulsification homogenizer, and the said feed liquid spray-drying powder process after step (9) sterilization is obtained chicken bone collagen powder semi-finished product;
(11) granulation: the chicken bone collagen powder semi-finished product of step (10) are carried out drying; Dry back spraying xanthan gum solution; The spraying lecithin aqueous solution then; Dry cooling obtains chicken bone collagen powder behind the spraying lecithin solution;
The xanthans consumption is 0.2% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of xanthans and water is 1:40 in the xanthan gum solution;
The lecithin consumption is 0.16% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of lecithin and water is 1:40 in the lecithin aqueous solution.
Embodiment 2
A kind of preparation method of chicken bone collagen powder may further comprise the steps:
⑴ ultramicro grinding: it is the thin sauce of 100～150 purposes that chicken carcasses is ground into granularity;
⑵ biological enzymolysis: thin sauce is added agitated reactor, add protease, the addition of protease is the one thousandth of thin sauce weight, carries out enzymolysis, and the temperature of enzymolysis is 52 ℃, and the time of enzymolysis is 2 hours;
⑶ atmospheric cooking extracting: the product behind the enzymolysis is warming up to 105 ℃ of atmospheric cooking extractings 2 hours;
(4) separation concentrates: the bone slag in the feed liquid after the atmospheric cooking extracting is separated with foreign material, and being concentrated to Brix then is 35%, obtains the chicken bone concentrating liquid;
(5) be in harmonious proportion: take by weighing the Maillard reaction fine fodder, with being in harmonious proportion in Maillard reaction fine fodder and the chicken bone concentrating liquid adding crutcher, the weight ratio of chicken bone concentrating liquid and Maillard reaction fine fodder is 13.3:65;
The Maillard reaction fine fodder is made up of following material by weight:
Salt 5.3
Glucose 3.1
D-wood sugar 1.6
Thiamine hydrochloride 0.8
L-cysteine hydrochloride 2.9;
(6) Maillard reaction: reaction fine fodder after step (5) mediation and chicken bone concentrating liquid are added in the reaction pot, and 103 ℃ of reactions obtained the Maillard reaction feed liquid in 2 hours;
(7) allotment: take by weighing microcapsule embedded fine fodder, Maillard reaction feed liquid and demineralized water in proportion, its weight proportion is microcapsule embedded fine fodder: Maillard reaction feed liquid: demineralized water=16.8:700:200;
Microcapsule embedded fine fodder is made up of following material by weight:
Vitamin E 0.16
Xanthans 0.31
Cycloheptaamylose 5.5
Maltodextrin 11.13;
1/5th of the demineralized water weight that takes by weighing is added in the agitated reactor, microcapsule embedded fine fodder is added stirring and dissolving in the agitated reactor;
Microcapsule embedded fine fodder and remaining demineralized water after the dissolving are added the Maillard reaction feed liquid, stir fast after reinforced;
(8) emulsification homogeneous: open till high speed shear mulser to the nothing caking, obtain the good Maillard reaction feed liquid of emulsification;
(9) sterilization: the Maillard reaction feed liquid that step (8) emulsification is good pumps into storage tank after the sterilization in 30 minutes of 95 ℃ of following mashing offs;
(10) drying: the EAT of setting spray drying tower is 170 ℃, and temperature of outgoing air is 95 ℃, and the negative-pressure operation state is opened the high-pressure emulsification homogenizer, and the said feed liquid spray-drying powder process after step (9) sterilization is obtained chicken bone collagen powder semi-finished product;
(11) granulation: the chicken bone collagen powder semi-finished product of step (10) are carried out drying; Dry back spraying xanthan gum solution; The spraying lecithin aqueous solution then; Dry cooling obtains chicken bone collagen powder behind the spraying lecithin solution;
The xanthans consumption is 0.21% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of xanthans and water is 1:40 in the xanthan gum solution;
The lecithin consumption is 0.18% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of lecithin and water is 1:40 in the lecithin aqueous solution.
Embodiment 3
A kind of preparation method of chicken bone collagen powder may further comprise the steps:
⑴ ultramicro grinding: it is the thin sauce of 100～150 purposes that chicken carcasses is ground into granularity;
⑵ biological enzymolysis: thin sauce is added agitated reactor, add protease, the addition of protease is the one thousandth of thin sauce weight, carries out enzymolysis, and the temperature of enzymolysis is 48 ℃, and the time of enzymolysis is 2 hours;
⑶ atmospheric cooking extracting: the product behind the enzymolysis is warming up to 100 ℃ of atmospheric cooking extractings 2 hours;
(4) separation concentrates: the bone slag in the feed liquid after the atmospheric cooking extracting is separated with foreign material, and being concentrated to Brix then is 25%, obtains the chicken bone concentrating liquid;
(5) be in harmonious proportion: take by weighing the Maillard reaction fine fodder, with being in harmonious proportion in Maillard reaction fine fodder and the chicken bone concentrating liquid adding crutcher, the weight ratio of chicken bone concentrating liquid and Maillard reaction fine fodder is 13.1:65;
The Maillard reaction fine fodder is made up of following material by weight:
Salt 5.1
Glucose 2.9
D-wood sugar 1.4
Thiamine hydrochloride 1.1
L-cysteine hydrochloride 3.1;
(6) Maillard reaction: reaction fine fodder after step (5) mediation and chicken bone concentrating liquid are added in the reaction pot, and 107 ℃ of reactions obtained the Maillard reaction feed liquid in 2 hours;
(7) allotment: take by weighing microcapsule embedded fine fodder, Maillard reaction feed liquid and demineralized water in proportion, its weight proportion is microcapsule embedded fine fodder: Maillard reaction feed liquid: demineralized water=17.1:700:200;
Microcapsule embedded fine fodder is made up of following material by weight:
Vitamin E 0.18
Xanthans 0.28
Cycloheptaamylose 5.1
Maltodextrin 11.17;
1/5th of the demineralized water weight that takes by weighing is added in the agitated reactor, microcapsule embedded fine fodder is added stirring and dissolving in the agitated reactor;
Microcapsule embedded fine fodder and remaining demineralized water after the dissolving are added the Maillard reaction feed liquid, stir fast after reinforced;
(8) emulsification homogeneous: open till high speed shear mulser to the nothing caking, obtain the good Maillard reaction feed liquid of emulsification;
(9) sterilization: the Maillard reaction feed liquid that step (8) emulsification is good pumps into storage tank after the sterilization in 30 minutes of 98 ℃ of following mashing offs;
(10) drying: the EAT of setting spray drying tower is 170 ℃, and temperature of outgoing air is 90 ℃, and the negative-pressure operation state is opened the high-pressure emulsification homogenizer, and the said feed liquid spray-drying powder process after step (9) sterilization is obtained chicken bone collagen powder semi-finished product;
(11) granulation: the chicken bone collagen powder semi-finished product of step (10) are carried out drying; Dry back spraying xanthan gum solution; The spraying lecithin aqueous solution then; Dry cooling obtains chicken bone collagen powder behind the spraying lecithin solution;
The xanthans consumption is 0.18% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of xanthans and water is 1:40 in the xanthan gum solution;
The lecithin consumption is 0.14% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of lecithin and water is 1:40 in the lecithin aqueous solution.
The chicken bone collagen powder physical and chemical index testing result and the experimental data of embodiment 1～3 preparation see the following form 1, and microbiological indicator testing result and experimental data see the following form 2, and heavy metal content index testing result and experimental data see the following form 3.
Claims (8)
1. the preparation method of a chicken bone collagen powder is characterized in that: may further comprise the steps:
⑴ ultramicro grinding: it is the thin sauce of 100～150 purposes that chicken carcasses is ground into granularity;
⑵ biological enzymolysis: said thin sauce is added agitated reactor, add protease, carry out enzymolysis;
⑶ atmospheric cooking extracting: the product behind the enzymolysis is warming up to 100～105 ℃ of atmospheric cooking extractings 2 hours;
(4) separation concentrates: the bone slag in the feed liquid after the atmospheric cooking extracting is separated with foreign material, and being concentrated to Brix then is 25%～35%, obtains the chicken bone concentrating liquid;
(5) be in harmonious proportion: take by weighing the Maillard reaction fine fodder, with being in harmonious proportion in Maillard reaction fine fodder and the chicken bone concentrating liquid adding crutcher, the weight ratio of chicken bone concentrating liquid and said Maillard reaction fine fodder is 13.1～13.3:65;
Said Maillard reaction fine fodder is made up of following material by weight:
Salt 5.1～5.3
Glucose 2.9～3.1
D-wood sugar 1.4～1.6
Thiamine hydrochloride 0.8～1.1
L-cysteine hydrochloride 2.9～3.1;
(6) Maillard reaction: said reaction fine fodder after step (5) mediation and chicken bone concentrating liquid are added in the reaction pot, and 103～107 ℃ of reactions obtained the Maillard reaction feed liquid in 2 hours;
(7) allotment: take by weighing microcapsule embedded fine fodder, Maillard reaction feed liquid and demineralized water in proportion, its weight proportion is microcapsule embedded fine fodder: the Maillard reaction feed liquid: demineralized water=16.8～17.1:700:200;
Said microcapsule embedded fine fodder is made up of following material by weight:
Vitamin E 0.16～0.18
Xanthans 0.28～0.31
Cycloheptaamylose 5.1～5.5
Maltodextrin 11.13～11.17;
1/5th of the demineralized water weight that takes by weighing is added in the agitated reactor, microcapsule embedded fine fodder is added stirring and dissolving in the agitated reactor;
Microcapsule embedded fine fodder after the dissolving and remaining demineralized water are added the Maillard reaction feed liquid, stir;
(8) emulsification homogeneous: open till high speed shear mulser to the nothing caking, obtain the good Maillard reaction feed liquid of emulsification;
(9) sterilization;
(10) drying;
(11) granulation.
2. the preparation method of a kind of chicken bone collagen powder as claimed in claim 1 is characterized in that: step (9) sterilization: the Maillard reaction feed liquid that step (8) emulsification is good pumps into storage tank after the sterilization in 30 minutes of 95～98 ℃ of following mashing offs.
3. the preparation method of a kind of chicken bone collagen powder as claimed in claim 1; It is characterized in that: step (10) drying: the EAT of setting spray drying tower is 170 ℃; Temperature of outgoing air is 90～95 ℃; The negative-pressure operation state is opened the high-pressure emulsification homogenizer, and the said feed liquid spray-drying powder process after step (9) sterilization is obtained chicken bone collagen powder semi-finished product.
4. the preparation method of a kind of chicken bone collagen powder as claimed in claim 1 is characterized in that: step (11) granulation: the chicken bone collagen powder semi-finished product of step (10) are carried out drying; Dry back spraying xanthan gum solution; The spraying lecithin aqueous solution then; Dry cooling obtains chicken bone collagen powder behind the spraying lecithin solution;
Said xanthans consumption is 0.18%～0.21% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of xanthans and water is 1:40 in the xanthan gum solution;
Said lecithin consumption is 0.14%～0.18% of a chicken bone collagen powder semi-manufactured goods quality, and the mass ratio of lecithin and water is 1:40 in the lecithin aqueous solution.
5. the preparation method of a kind of chicken bone collagen powder as claimed in claim 1 is characterized in that: the said protease of step (2) derives from aspergillus oryzae.
6. the preparation method of a kind of chicken bone collagen powder as claimed in claim 1 is characterized in that: the addition of the said protease of step (2) is the one thousandth of thin sauce weight.
7. the preparation method of a kind of chicken bone collagen powder as claimed in claim 1 is characterized in that: the temperature of enzymolysis is 48～52 ℃ in the step (2), and the time of enzymolysis is 2 hours.
8. the preparation method of a kind of chicken bone collagen powder as claimed in claim 1 is characterized in that: in the step (4) feed liquid being concentrated into Brix is 30%.
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| CN102813177A (en) * | 2012-09-17 | 2012-12-12 | 黄明 | Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof |
| CN103222625A (en) * | 2013-05-15 | 2013-07-31 | 百岳特生物科技（上海）有限公司 | Collagen-containing beauty food composition |
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| CN1605285A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat concentrate and its production method |
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| CN1605285A (en) * | 2003-10-10 | 2005-04-13 | 成坚 | Chicken meat concentrate and its production method |
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| CN102813177A (en) * | 2012-09-17 | 2012-12-12 | 黄明 | Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof |
| CN103222625A (en) * | 2013-05-15 | 2013-07-31 | 百岳特生物科技（上海）有限公司 | Collagen-containing beauty food composition |
| CN103918803A (en) * | 2013-08-07 | 2014-07-16 | 青岛博研达工业技术研究所(普通合伙) | Method for clean and high-valued extraction of chicken bones |
| CN104336190A (en) * | 2013-08-07 | 2015-02-11 | 青岛博研达工业技术研究所(普通合伙) | Method for making collagen protein film coproduction organic compounds |
| CN103918803B (en) * | 2013-08-07 | 2015-05-13 | 青岛博研达工业技术研究所(普通合伙) | Method for clean and high-valued extraction of chicken bones |
| CN104336190B (en) * | 2013-08-07 | 2018-07-17 | 青岛博研达工业技术研究所(普通合伙) | A kind of method of glue collagen film coproduction organic matter |
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| CN104286810A (en) * | 2014-11-11 | 2015-01-21 | 河南旭瑞饲料有限公司 | Preparation method of micro-capsule duck bone essence |
| CN106509420A (en) * | 2016-12-14 | 2017-03-22 | 马加友 | Growth promotion feed for goats |
| CN107348480A (en) * | 2017-05-19 | 2017-11-17 | 云南雪域印象生物科技有限公司 | Walnut oil microcapsule albumen powder |
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| EP3932211A1 (en) * | 2020-06-29 | 2022-01-05 | Paviso Alimentación, S.L. | Functional collagen proteins for preparing meat products |
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