CN107334128A - A kind of sheep bone peptide soup, powder, cream and flavoring and preparation method thereof - Google Patents
A kind of sheep bone peptide soup, powder, cream and flavoring and preparation method thereof Download PDFInfo
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- CN107334128A CN107334128A CN201611106820.4A CN201611106820A CN107334128A CN 107334128 A CN107334128 A CN 107334128A CN 201611106820 A CN201611106820 A CN 201611106820A CN 107334128 A CN107334128 A CN 107334128A
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- sheep bone
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Abstract
The invention discloses a kind of sheep bone peptide soup, powder, cream and flavoring and preparation method thereof, then it adds flavoring, spice, water, flavor protease and papain and by different process and adds other auxiliary materials soup, powder, cream and flavoring is respectively prepared using sheep bone as major ingredient.Sheep bone peptide soup, powder, cream and the flavoring of the present invention is by regulating and controlling zymolysis technique, the protein delivery in sheep bone is set to go out the low molecular active peptide of volume, not only enhance the nourishing function of product, the presence of volume flavor peptide components, also so that product adds strong continuous thick mouthfeel, the flavor of product is improved.
Description
Technical field
The present invention relates to the preparation method of a kind of sheep bone peptide soup, powder, cream and flavoring.
Background technology
The feature of peptide is more and more recognized by people.Especially with Soybean Peptide, corn peptide, collagen peptide, fish-skin peptide
Technology is more.Report is had no by the peptide product that raw material produces of sheep bone, under big nutrition, big healthy state basic policy background, from helping member
Sun, replenishing vital essence and blood, the treatment deficiency syndrome of the lung, the sheep bone of beneficial strain produce peptide nutrition product for raw material, for medicine, nutrient functional foods, are
Meaning of the present invention.
The content of the invention
It is an object of the invention to provide the preparation method of a kind of sheep bone peptide soup, powder, cream and flavoring, using sheep bone as raw material,
Flavoring, spice are added through boiling, refinement, regulation and control enzymolysis biotechnology, production sheep bone Gly-His-Lys, cream, the formula of soup food
And technique.
In order to solve the above technical problems, the present invention adopts the following technical scheme that：
A kind of sheep bone peptide soup, include the raw material of following parts by weight：
Fresh or 1 part of defrosting sheep bone, flavoring 0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part of water, albumen
Enzyme 0.002-0.005 parts.
The preparation method of sheep bone peptide soup, fresh or defrosting sheep bone is rubbed, addition flavoring, spice, water, through boiling,
Protease is added, 50~60 DEG C of 1~4h of enzymolysis is incubated, filters out bone slag, heat up 90 degree of enzyme deactivations in 10 minutes, and it is good that dissolubility is prepared
Enzymolysis sheep bone peptide soup good, low molecule sheep bone peptide content is more.
A kind of sheep bone Gly-His-Lys, include the raw material of following parts by weight：Fresh or 1 part of defrosting sheep bone, flavoring 0.05-0.4 parts,
Spice 0.02-0.08 parts, 0.5~1 part of water, proteinase-10 .002-0.005 parts and salt 0.05-0.1 parts.
The preparation method of sheep bone Gly-His-Lys, fresh or defrosting sheep bone is rubbed, addition flavoring, spice, water, through boiling,
Protease is added, 50~60 DEG C of 1~4h of enzymolysis is incubated, filters out bone slag, heat up 90 degree of enzyme deactivations in 10 minutes, and it is good that dissolubility is prepared
Enzymolysis sheep bone peptide soup good, low molecule sheep bone peptide content is more, salt is added, is concentrated in vacuo to moisture content 60~70%, sprayed
Dry sheep bone Gly-His-Lys.
A kind of sheep bone peptide cream, include the raw material of following parts by weight：Fresh or 1 part of defrosting sheep bone, flavoring 0.05-0.4 parts,
Spice 0.02-0.08 parts, 0.5~1 part of water, flavor protease, papain 0.002-0.005 parts, maltodextrin 0.18-
0.36 part, thickener/emulsifier 0.02-0.04 parts.
The preparation method of sheep bone peptide cream, it rubs fresh or defrosting sheep bone, addition flavoring, spice, water, through steaming
Boil, add protease, be incubated 50~60 DEG C of 1~4h of enzymolysis, filter out bone slag, heat up 90 degree of enzyme deactivations in 10 minutes, and dissolving is prepared
Property good, enzymolysis sheep bone peptide soup that low molecule sheep bone peptide content is more, be concentrated in vacuo to moisture content 60~70%, addition malt paste
Essence, thickener/emulsifier, are prepared sheep bone peptide cream.
Preferably, the thickener/emulsifier is one in Sodium Caseinate, xanthans, CMC, monoglyceride, sucrose fatty ester
Kind is several.
A kind of sheep bone peptide flavoring, include the raw material of following parts by weight：Fresh or 1 part of defrosting sheep bone, flavoring 0.05-
0.4 part, spice 0.02-0.08 parts, 0.5~1 part of water, proteinase-10 .002-0.005 parts, xylose 0.005-0.02 parts, sweet ammonia
Sour 0.02-0.04 parts, l- alanine 0.01-0.02 parts, cysteine 0.04-0.06 parts, vitamin B 0.002-0.005 parts 1,
95~105 DEG C of 50~120min of thermal response, salt 0.05-0.1 parts, monosodium glutamate 0.03-0.1 are finally added in thermal response product
Part, sucrose 0.01-0.02 parts.
The preparation method of sheep bone peptide flavoring, fresh or defrosting sheep bone is rubbed, addition flavoring, spice, water, warp
Boiling, protease is added, be incubated 50~60 DEG C of 1~4h of enzymolysis, filter out bone slag, heat up 90 degree of enzyme deactivations in 10 minutes, is prepared molten
The enzymolysis sheep bone peptide soup that solution property is good, low molecule sheep bone peptide content is more, addition xylose, glycine, l- alanine, half Guang ammonia
Acid, vitamin B1,95~105 DEG C of 50~120min of thermal response, salt, monosodium glutamate, sucrose are finally added in thermal response product, is added
Heat boils 5~8min, obtains dense taste sheep bone flavoring.
Wherein, the flavor protease and 20000~800000U/g of above-mentioned protease including 6000~12000U/g
Papain, weight ratio are 1:1.
Compared with prior art, advantageous effects of the invention：By regulating and controlling zymolysis technique, release the albumen in sheep bone
The low molecular active peptide of volume is released, the nourishing function of product is not only enhanced, the presence of volume flavor peptide components, also makes
Product adds strong continuous thick mouthfeel, improve the flavor of product, and by different process be respectively prepared soup, powder, cream and
Flavoring, meet multiple demand.
Brief description of the drawings
The invention will be further described for explanation below in conjunction with the accompanying drawings.
Fig. 1 is the technological process synoptic chart of the present invention.
Embodiment
Embodiment one
A kind of sheep bone peptide soup, include the raw material of following parts by weight：
Fresh or 1 part of defrosting sheep bone, 0.4 part of flavoring, 0.08 part of spice, 1 part of water, proteinase-10 .005 parts.Wherein egg
The papain of flavor protease and 20000~800000U/g of the white enzyme including 6000~12000U/g, weight ratio is 1:
1。
The preparation method of sheep bone peptide soup, fresh or defrosting sheep bone is rubbed, addition flavoring, spice, sheep bone weight 1
Water again, through boiling, add 6000~12000U/g 0.0025 part of flavor protease and 20000~800000U/g pawpaw
Proteinase-10 .0025 parts, 50~60 DEG C of enzymolysis 3h are incubated, filter out bone slag, heat up 90 degree of enzyme deactivations in 10 minutes, and dissolubility is prepared
Well, the more enzymolysis sheep bone peptide soup of low molecule sheep bone peptide content.
Embodiment two
A kind of sheep bone Gly-His-Lys, include the raw material of following parts by weight：Fresh or 1 part of defrosting sheep bone, 0.05 part of flavoring, perfume are pungent
0.1 part of 0.02 part of material, 0.5 part of water, proteinase-10 .002 parts and salt.Wherein protease includes 6000~12000U/g wind
The papain of taste protease and 20000~800000U/g, weight ratio are 1:1.
The preparation method of sheep bone Gly-His-Lys, fresh or defrosting sheep bone is rubbed, addition flavoring, spice, 0.5 times of water,
Through boiling, 6000~12000U/g 0.001 part of flavor protease and 20000~800000U/g papain are added
0.001 part, 50~60 DEG C of enzymolysis 4h are incubated, filter out bone slag, heat up 90 degree of enzyme deactivations in 10 minutes, and favorable solubility, low is prepared
The more enzymolysis sheep bone peptide soup of molecule sheep bone peptide content, 0.1 part of salt is added, is concentrated in vacuo to moisture content 60~70%, sprayed
Dry sheep bone Gly-His-Lys.
Embodiment three
A kind of sheep bone peptide cream, include the raw material of following parts by weight：Fresh or 1 part of defrosting sheep bone, 0.3 part of flavoring, perfume are pungent
0.03 part of 0.06 part of material, 0.8 part of water, proteinase-10 .003 parts, 0.2 part of maltodextrin and thickener/emulsifier.Wherein protease wraps
6000~12000U/g flavor protease and 20000~800000U/g papain are included, weight ratio is 1:1.
The preparation method of sheep bone peptide cream, fresh or defrosting sheep bone is rubbed, addition flavoring, spice, 0.5~1 times
Water, through boiling, add 6000~12000U/g 0.0015 part of flavor protease and 20000~800000U/g Papain
0.0015 part of enzyme, be incubated 50~60 DEG C of enzymolysis 3h, filter out bone slag, heat up 90 degree of enzyme deactivations in 10 minutes, be prepared favorable solubility,
The more enzymolysis sheep bone peptide soup of low molecule sheep bone peptide content, it is concentrated in vacuo to moisture content 60~70%, addition maltodextrin, thickening
Emulsifying agent, sheep bone peptide cream is prepared.
Wherein described thickener/emulsifier be Sodium Caseinate, xanthans, CMC, monoglyceride, one kind in sucrose fatty ester or
It is several.
Example IV
A kind of sheep bone peptide flavoring, include the raw material of following parts by weight：Fresh or 1 part of defrosting sheep bone, 0.2 part of flavoring,
0.04 part of spice, 0.6 part of water, proteinase-10 .004 parts, 0.015 part of xylose, 0.03 part of glycine, 0.02 part of l- alanine,
0.05 part of cysteine, vitaminB10 .03 parts, 95~105 DEG C of 50~120min of thermal response, finally add in thermal response product
Add 0.08 part of salt, 0.07 part of monosodium glutamate, 0.015 part of sucrose.Wherein protease includes 6000~12000U/g flavor albumen
The papain of enzyme and 20000~800000U/g, weight ratio are 1:1.
The preparation method of sheep bone peptide flavoring, fresh or defrosting sheep bone is rubbed, addition flavoring, spice, 0.6 times
Water, through boiling, add 6000~12000U/g 0.002 part of flavor protease and 20000~800000U/g Papain
0.002 part of enzyme, be incubated 50~60 DEG C of enzymolysis 3h, filter out bone slag, heat up 90 degree of enzyme deactivations in 10 minutes, be prepared favorable solubility,
The more enzymolysis sheep bone peptide soup of low molecule sheep bone peptide content, 0.05 part of xylose of addition, 0.03 part of glycine, 0.02 part of ammonia of l- third
Acid, 0.05 part of cysteine, 0.03 part of vitamin B1,95~105 DEG C of 50~120min of thermal response, finally in thermal response product
0.08 part of salt, 0.07 part of monosodium glutamate, 0.015 part of sucrose are added, heating boils 5~8min, obtains dense taste sheep bone flavoring.
In the various embodiments described above, during 1 part of sheep bone：Flavoring includes soy sauce 0.002-0.015 parts, vinegar 0.001-
0.01st, cooking wine 0.002-0.015 parts, spice include fresh green onion 0.02-0.06 parts, fresh ginger 0.01-0.03 parts, Radix Codonopsis 0.01-
0.05 part, Radix Astragali 0.004-0.005 parts, radix glycyrrhizae 0.001-0.005 parts, Radix Angelicae Sinensis 0.001-0.002 parts, anistree 0.001-0.002
Part, Chinese prickly ash 0.001-0.002 parts, Chinese cassia tree 0.001-0.002 parts, tsaoko 0.001-0.002 parts.The specific parts by weight root of each component
According to selection is actually needed, according to the end value or median for being actually needed range of choice.
As shown in figure 1, the technological process of production synoptic chart for above-described embodiment.
Embodiment described above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is carried out
Limit, on the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art make to technical scheme
Various modifications and improvement, all should fall into claims of the present invention determination protection domain in.
Claims (10)
1. a kind of sheep bone peptide soup, it is characterised in that include the raw material of following parts by weight：
Fresh or 1 part of defrosting sheep bone, flavoring 0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part of water, protease
0.002-0.005 parts.
2. the preparation method of sheep bone peptide soup according to claim 1, it is characterised in that：By fresh or defrosting sheep bone, rub,
Flavoring, spice, water are added, through boiling, adds protease, 50~60 DEG C of 1~4h of enzymolysis is incubated, filters out bone slag, heating 90
Enzyme deactivation in 10 minutes is spent, the more enzymolysis sheep bone peptide soup of favorable solubility, low molecule sheep bone peptide content is prepared.
3. a kind of sheep bone Gly-His-Lys, it is characterised in that include the raw material of following parts by weight：Fresh or 1 part of defrosting sheep bone, flavoring
0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part of water, proteinase-10 .002-0.005 parts and salt 0.05-0.1 parts.
4. the preparation method of sheep bone Gly-His-Lys according to claim 3, it is characterised in that：By fresh or defrosting sheep bone, rub,
Flavoring, spice, water are added, through boiling, adds protease, 50~60 DEG C of 1~4h of enzymolysis is incubated, filters out bone slag, heating 90
Enzyme deactivation in 10 minutes is spent, the more enzymolysis sheep bone peptide soup of favorable solubility, low molecule sheep bone peptide content is prepared, adds salt,
Moisture content 60~70% is concentrated in vacuo to, is spray-dried to obtain sheep bone Gly-His-Lys.
5. a kind of sheep bone peptide cream, it is characterised in that include the raw material of following parts by weight：Fresh or 1 part of defrosting sheep bone, flavoring
0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part of water, proteinase-10 .002-0.005 parts, maltodextrin 0.18-0.36
Part and thickener/emulsifier 0.02-0.04 parts.
6. the preparation method of sheep bone peptide cream according to claim 5, it is characterised in that：By fresh or defrosting sheep bone, rub,
Flavoring, spice, water are added, through boiling, adds protease, 50~60 DEG C of 1~4h of enzymolysis is incubated, filters out bone slag, heating 90
Enzyme deactivation in 10 minutes is spent, the more enzymolysis sheep bone peptide soup of favorable solubility, low molecule sheep bone peptide content is prepared, is concentrated in vacuo to
Moisture content 60~70%, addition maltodextrin, thickener/emulsifier, is prepared sheep bone peptide cream.
7. according to the preparation method of the sheep bone peptide cream of claim 5 or 6, it is characterised in that：The thickener/emulsifier is casein
One or more in sour sodium, xanthans, CMC, monoglyceride, sucrose fatty ester.
8. a kind of sheep bone peptide flavoring, it is characterised in that include the raw material of following parts by weight：Fresh or 1 part of defrosting sheep bone, seasoning
Expect 0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part of water, proteinase-10 .002-0.005 parts, xylose 0.005-0.02
Part, glycine 0.02-0.04 parts, l- alanine 0.01-0.02 parts, cysteine 0.04-0.06 parts, vitamin B 0.002-
0.005 part 1,95~105 DEG C of 50~120min of thermal response, salt 0.05-0.1 parts, monosodium glutamate are finally added in thermal response product
0.03-0.1 parts, sucrose 0.01-0.02 parts.
9. the preparation method of sheep bone peptide flavoring according to claim 8, it is characterised in that：By fresh or defrosting sheep bone,
Rub, addition flavoring, spice, water, through boiling, add protease, be incubated 50~60 DEG C of 1~4h of enzymolysis, filter out bone slag, rise
Warm 90 degree of enzyme deactivations in 10 minutes, the more enzymolysis sheep bone peptide soup of favorable solubility, low molecule sheep bone peptide content, addition wood is prepared
Sugar, glycine, l- alanine, cysteine, vitamin B1,95~105 DEG C of 50~120min of thermal response, finally produced in thermal response
Salt, monosodium glutamate, sucrose are added in thing, heating boils 5~8min, obtains dense taste sheep bone flavoring.
10. according to the preparation method described in claim 2,4,6 and 9, it is characterised in that：The protease include 6000~
12000U/g flavor protease and 20000~800000U/g papain, weight ratio are 1:1.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611106820.4A CN107334128A (en) | 2016-12-06 | 2016-12-06 | A kind of sheep bone peptide soup, powder, cream and flavoring and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611106820.4A CN107334128A (en) | 2016-12-06 | 2016-12-06 | A kind of sheep bone peptide soup, powder, cream and flavoring and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157885A (en) * | 2017-12-27 | 2018-06-15 | 北京味食源食品科技有限责任公司 | A kind of preparation method of the compound soup of polypeptide |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488180A (en) * | 2011-12-22 | 2012-06-13 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN103584045A (en) * | 2013-11-07 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Preparation method of goat bone source muttony seasoning |
-
2016
- 2016-12-06 CN CN201611106820.4A patent/CN107334128A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488180A (en) * | 2011-12-22 | 2012-06-13 | 南京缇丰食品有限公司 | Method for preparing natural mutton flavour by utilizing sheep bone |
| CN103584045A (en) * | 2013-11-07 | 2014-02-19 | 中国农业科学院农产品加工研究所 | Preparation method of goat bone source muttony seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157885A (en) * | 2017-12-27 | 2018-06-15 | 北京味食源食品科技有限责任公司 | A kind of preparation method of the compound soup of polypeptide |
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Application publication date: 20171110 |