CN112401249A - Preparation method of donkey skin collagen peptide iron zinc chelate - Google Patents
Preparation method of donkey skin collagen peptide iron zinc chelate Download PDFInfo
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- CN112401249A CN112401249A CN202011087050.XA CN202011087050A CN112401249A CN 112401249 A CN112401249 A CN 112401249A CN 202011087050 A CN202011087050 A CN 202011087050A CN 112401249 A CN112401249 A CN 112401249A
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- collagen peptide
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- zinc chelate
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- 241000283074 Equus asinus Species 0.000 title claims abstract description 37
- 102000008186 Collagen Human genes 0.000 title claims abstract description 26
- 108010035532 Collagen Proteins 0.000 title claims abstract description 26
- 229920001436 collagen Polymers 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 23
- 239000013522 chelant Substances 0.000 title claims abstract description 21
- KFZAUHNPPZCSCR-UHFFFAOYSA-N iron zinc Chemical compound [Fe].[Zn] KFZAUHNPPZCSCR-UHFFFAOYSA-N 0.000 title claims abstract description 21
- 238000004537 pulping Methods 0.000 claims abstract description 17
- 230000009920 chelation Effects 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000011573 trace mineral Substances 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 13
- 235000013619 trace mineral Nutrition 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 11
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 10
- 108090000526 Papain Proteins 0.000 claims abstract description 10
- 229940055729 papain Drugs 0.000 claims abstract description 10
- 235000019834 papain Nutrition 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 3
- 230000002378 acidificating effect Effects 0.000 claims abstract description 3
- 235000019419 proteases Nutrition 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 50
- 238000003756 stirring Methods 0.000 claims description 40
- 239000002002 slurry Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000009835 boiling Methods 0.000 claims description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000002244 precipitate Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 238000000746 purification Methods 0.000 claims description 8
- 108091005508 Acid proteases Proteins 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 239000011668 ascorbic acid Substances 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- DKKCQDROTDCQOR-UHFFFAOYSA-L Ferrous lactate Chemical compound [Fe+2].CC(O)C([O-])=O.CC(O)C([O-])=O DKKCQDROTDCQOR-UHFFFAOYSA-L 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 5
- 239000004225 ferrous lactate Substances 0.000 claims description 5
- 235000013925 ferrous lactate Nutrition 0.000 claims description 5
- 229940037907 ferrous lactate Drugs 0.000 claims description 5
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- 239000003292 glue Substances 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000004246 zinc acetate Substances 0.000 claims description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- 229940026239 isoascorbic acid Drugs 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 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 2
- 239000003513 alkali Substances 0.000 claims description 2
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 239000004318 erythorbic acid Substances 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000015556 catabolic process Effects 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 238000004090 dissolution Methods 0.000 abstract description 2
- 229920002521 macromolecule Polymers 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- 238000001914 filtration Methods 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000011701 zinc Substances 0.000 description 4
- 229910052725 zinc Inorganic materials 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
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- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 208000032843 Hemorrhage Diseases 0.000 description 2
- 208000031971 Yin Deficiency Diseases 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
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- 239000008280 blood Substances 0.000 description 2
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- 239000013589 supplement Substances 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a preparation method of donkey skin collagen peptide iron zinc chelate, which mainly comprises the following steps: the donkey hide raw material is taken, crushed, pulped and centrifuged to remove impurities after being purified, alkaline protease, papain and acidic protease are sequentially added for multi-level enzymolysis, edible sugar, edible alcohol and the like are sequentially added for multi-level decoction, and finally, trace elements are added for chelation. The invention comprehensively utilizes the technical measures of pulping, multi-level enzymolysis and the like, greatly promotes the degradation of collagen macromolecules, improves the dissolution efficiency and the raw material utilization rate of the product, further chelates trace elements after multi-level decoction, not only increases the aroma and improves the taste, but also further promotes and enriches the trace elements and the protein peptide nutrient components which are easy to absorb and utilize, and further greatly improves the product value.
Description
Technical Field
The invention relates to the technical field of health-care food, in particular to a preparation method of a donkey skin collagen peptide iron-zinc chelate.
Background
Trace metal elements have a very important role in human metabolism. The supplement of trace elements in the diet or in addition to the trace elements is necessary for people pursuing diet refinement, young people with work fatigue and middle-aged and old people with gradually declining body metabolism. In recent years, the standard of 'dietary nutrient reference intake of Chinese residents, part 3-trace elements' issued by China gives the required amount and the maximum tolerable amount of various trace elements of different groups of people (see the sanitary industry standard WS/T578.3-2017 for details). On the other hand, if trace elements in the form of inorganic metal salts are directly supplied, the defects of poor taste, low absorption rate and the like exist.
On the other hand, collagen is a protein which is rich in animal bodies and contains special amino acid composition, has special nutritional value and application, and is receiving more attention. For example, the product donkey-hide gelatin decocted from the collagen raw material in donkey skin is a famous traditional and rare Chinese medicine in China, and has the effects of enriching blood, nourishing yin, moistening lung, stopping bleeding, beautifying and the like; can be used for treating blood deficiency syndrome, hemorrhage, cough due to lung yin deficiency, fever impairment of yin, vexation insomnia, yin deficiency and wind-movement; donkey-hide gelatin has been incorporated into the pharmacopoeia catalogue of China for a long time.
However, the traditional donkey-hide gelatin production process has many disadvantages, such as long production period (generally more than 80 hours from the purification of donkey skin to the completion of gelatin boiling), low utilization rate of raw materials (about 25%), high proportion of collagen original molecules (more than 80%), low absorption rate of effective components, insufficient exertion of the effect, colloidal product dosage form and inconvenient eating; in addition, the traditional production process has the disadvantages of excessive water consumption (more than 60 tons of water are consumed for producing 100 kg of donkey-hide gelatin), large organic sewage discharge amount and easy environmental pollution.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a preparation method of donkey skin collagen peptide iron zinc chelate, so as to improve the utilization rate of raw materials and the overall production efficiency, improve the taste and flavor of finished products, and improve the nutritive value and absorption utilization rate of the finished products.
In order to solve the technical problems, the invention adopts the following technical scheme:
a preparation method of donkey skin collagen peptide iron zinc chelate is developed, and comprises the following steps:
(1) purification treatment
Soaking donkey skin raw material, unhairing, removing fat layer, and washing skin;
(2) crushing and pulping
Cutting the donkey skin raw material obtained by purification into slices, and further crushing and pulping the slices into slurry materials;
(3) separating and removing impurities
Adding water according to 1-2 times of the mass of the slurry material, soaking for 1-2 hours at the temperature of 60-85 ℃ under the stirring condition, removing supernatant after centrifugal separation, and collecting precipitate;
(4) multi-level enzymolysis
Adding water into the precipitate obtained in the previous step according to 1-3 times of the mass of the slurry material, heating to 40-55 ℃, adding a dilute alkali solution under the stirring condition to adjust the pH value to 7.2-8.0, adding alkaline protease, keeping the temperature and stirring for 4-6 hours, wherein the adding amount of the alkaline protease is 0.5-1.5% of the mass of the slurry material;
adding papain into the enzymolysis material obtained in the previous step, and stirring for 1.5-2.5 hours at the temperature of 50-65 ℃, wherein the adding amount of the papain is 0.2-0.6% of the mass of the slurry material;
finally, adding acid protease into the enzymolysis material obtained in the last step, and stirring for 1.5-3.5 hours at the temperature of 40-55 ℃, wherein the adding amount of the acid protease is 0.2-0.5% of the mass of the slurry material;
(5) multistage glue boiling
Filtering the zymolyte while the zymolyte is hot, firstly adding edible sugar into the filtered material according to 0.8-1.2% of the mass of the slurry material, heating and boiling for 1.0-1.5 h under a slightly boiling state, then adding edible alcohol according to 0.5-0.8% of the mass of the slurry material, and continuing to boil for 1-1.5 h;
(6) trace element chelation
Adding water into the material obtained in the previous step according to the mass of 1-2 times of the slurry material, heating the material to 40-50 ℃, adding a chelating promoter according to 0.5-0.8% of the mass of the slurry material, uniformly stirring, then adding ferrous lactate according to 0.3-0.5% of the mass of the slurry material, adding zinc acetate according to 0.1-0.2% of the mass of the slurry material, stirring for 35-60 minutes, homogenizing, passing through a 70-100-mesh sieve, and performing spray drying to obtain the donkey skin collagen peptide iron zinc chelate.
Further, in the step (2), the cleaned donkey skin raw material is cut into 20-30 cm2Further crushing and pulping the small pieces to obtain slurry materials with the granularity less than or equal to 3 mm.
Further, in the step (4), the alkaline protease is 35-45 ten thousand units/g active food-grade enzyme preparation.
Further, in the step (4), the papain is 60-70 ten thousand units/g of active food-grade enzyme preparation;
further, in the step (4), the acidic protease is 5-15 ten thousand units/g of active food-grade enzyme preparation.
Further, the edible sugar is at least one of glucose, sucrose, maltose, lactose, fructose, xylose, arabinose, dextrin, mannose and rhamnose.
In the step (6), the chelating promoter is at least one of ascorbic acid and erythorbic acid.
Compared with the prior art, the invention has the main beneficial technical effects that:
1. the invention comprehensively utilizes the technical measures of pulping, multi-level enzymolysis and the like, effectively improves the utilization rate of raw materials (improved by about 15%), can be directly absorbed and utilized by human bodies, has high production efficiency (calculated after the donkey skin is purified, and the time from the end of glue boiling is not more than 30 hours), and reduces the water consumption (the water can be saved by 10 tons per 100 kg of donkey-hide glue produced) and the production cost.
2. In the preparation process, multi-level enzymolysis is adopted, so that the degradation of collagen macromolecules is greatly promoted, the dissolution efficiency of the product is improved, the utilization rate of raw materials is improved, and the nutritional value of a finished product is greatly improved and enriched.
3. In the invention, edible sugar (promoting the reaction of the carbonylamine, enhancing the color and the fragrance and improving the active ingredients) and edible alcohol (removing the peculiar smell and promoting the esterification to improve the flavor) are sequentially added in the boiling stage, so that the taste phase is improved, the flavor substances and the active ingredients are increased, and the product value is further improved.
4. The invention adds ascorbic acid or isoascorbic acid before chelation of iron and zinc, which is not only beneficial to improving chelation effect, but also can promote the absorption of iron in human intestinal tract in the presence of ascorbic acid in the product, thereby improving utilization rate.
5. The product of the invention has the advantages of good taste, quick absorption, high utilization rate and the like; the consumers not only supplement trace elements, but also obtain rich protein peptide nutrition.
Detailed Description
The following examples are given to illustrate specific embodiments of the present invention, but are not intended to limit the scope of the present invention in any way.
The apparatuses referred to in the following examples are conventional apparatuses unless otherwise specified; the related food raw materials are all conventional products sold in the market if not specified; the test detection methods are conventional methods unless otherwise specified.
Embodiment 1 a method for preparing a donkey hide collagen peptide iron zinc chelate, mainly comprising the steps of:
(1) and (3) purification treatment: taking 3000 g of fresh donkey skin, unhairing, removing fat layer, and repeatedly washing with water.
(2) Pulping: cutting the washed donkey skin into small blocks with the side length of about 5cm multiplied by 5 cm; pulping with a stainless steel pulping machine to obtain a slurry material with a particle size of less than 3 mm.
(3) Centrifuging to remove impurities: transferring the slurry into a reactor which can be heated and is provided with a stirring device, adding water according to 1.3 times of the weight of the slurry, heating to 75 ℃ under stirring, soaking for 1.5h, and appropriately supplementing water to keep the total weight basically unchanged; after soaking, transferring the mixture into a centrifugal machine for centrifugation at 3000 r/min for 10min to remove impurities such as floating oil and the like, and collecting precipitates;
(4) multi-level enzymolysis: transferring the precipitate into a reactor which can be heated and is provided with a stirring device, adding hot water with the temperature of 50 ℃ according to 2 times of the weight of the slurry material, adding 2M sodium hydroxide solution to adjust the pH value to 7.2, adding 36g of alkaline protease (40 ten thousand units/g of active food-grade enzyme preparation) under the stirring condition, and keeping the temperature at 50 ℃ and stirring for 4.5 hours; then adding 15g of papain (75 ten thousand units/g of active food-grade enzyme preparation), and reacting for 2.5 h under the condition of stirring at 50 ℃; finally, 15g of acid protease (10 ten thousand units/g of active food-grade enzyme preparation) is added and the mixture reacts for 2.5 hours under the condition of stirring at the temperature of 50 ℃;
(5) multistage glue boiling: filtering the zymolyte obtained in the previous step while the zymolyte is hot, adding 30g of glucose into the obtained filter residue, heating and boiling for 1.2h under a slightly boiling state, adding 16ml of edible alcohol, and continuing to boil for 1.2 h;
(6) and (3) trace element chelation: adding water 2 times the weight of the pasty material, heating the material to 45 ℃, adding 16 g of food-grade ascorbic acid, and uniformly stirring; respectively adding 14 g of ferrous lactate and 5g of zinc acetate, stirring for 40 minutes, homogenizing, and filtering with a 80-mesh sieve; and spray drying the filtrate to obtain the donkey skin collagen peptide iron zinc chelate.
The results of the detection, evaluation and analysis of the obtained product are as follows:
the product yield is 35.3%; protein content 83.5%; the iron chelation rate is 65.8 percent, and the zinc chelation rate is 63.7 percent.
Embodiment 2 a method for preparing a donkey hide collagen peptide iron zinc chelate, which mainly comprises the following steps:
(1) and (3) purification treatment: taking 3000 g of fresh donkey skin, removing hair, cutting off fat layer, repeatedly washing with water, removing impurities, refining,
(2) pulping: cutting the cleaned donkey skin into small blocks with side length of about 4cm multiplied by 5cm, and pulping by a stainless steel pulping machine to obtain a pulpy material with the granularity of less than 2.5 mm.
(3) Centrifuging to remove impurities: transferring the slurry into a reactor which can be heated and is provided with a stirring device, adding water according to the proportion of 1.3 times of the weight of the slurry, heating to 75 ℃ under stirring, and keeping soaking for 1.5h, wherein the water is supplemented properly to keep the total weight basically unchanged; after soaking, the materials are transferred into a centrifugal machine to be centrifuged to remove impurities such as floating oil and the like, and precipitates are collected.
(4) Multi-level enzymolysis: transferring the precipitate into a reactor which can be heated and is provided with a stirring device, adding hot water with the temperature of 50 ℃ according to 2 times of the weight of the slurry material, adding 2M diluted alkaline solution to adjust the pH value to 7.5, adding 39g of alkaline protease (35 ten thousand units/g of active food-grade enzyme preparation), keeping the temperature at 50 ℃ and stirring for 4.0 h; adding 9g of papain (60 ten thousand units/g of active food-grade enzyme preparation), and reacting for 3.0 h at 50 ℃ under stirring; adding 15g of acid protease (8 ten thousand units/g of active food-grade enzyme preparation), and reacting for 3 hours at the temperature of 50 ℃ under the stirring condition;
(5) multi-stage boiling: filtering the zymolyte obtained in the previous step while the zymolyte is hot, adding 30g of glucose into the obtained filter residue, heating and boiling for 1.2h under a slightly boiling state, adding 18ml of edible alcohol, and continuing to boil for 1.2 h;
(6) and (3) trace element chelation: adding water 2 times the weight of the pasty material, heating the material to 40 ℃, adding 18g of food-grade ascorbic acid, and uniformly stirring; respectively adding 15g of ferrous lactate and 6g of zinc acetate, stirring for 50 minutes, homogenizing, and filtering by using a 70-mesh sieve; and spray drying the filtrate to obtain the donkey skin collagen peptide iron zinc chelate.
The results of the detection, evaluation and analysis of the obtained product are as follows:
the product yield is 35.8%; protein content: 84.3 percent; the iron chelation rate is 66.3 percent, and the zinc chelation rate is 64.6 percent.
Embodiment 3 a method for preparing a donkey hide collagen peptide iron zinc chelate, which mainly comprises the following steps:
(1) and (3) purification treatment: taking 3000 g of fresh donkey skin, unhairing, cutting off a fat layer, repeatedly washing with water, and removing impurities;
(2) pulping: cutting the cleaned donkey skin into small blocks with the side length of about 5cm multiplied by 5cm, and pulping by a stainless steel pulping machine to obtain a pulpy material with the granularity of less than 3 mm.
(3) Centrifuging to remove impurities: transferring the slurry into a reactor which can be heated and is provided with a stirring device, adding water according to 1.3 times of the weight of the slurry material, heating to 75 ℃ under the stirring condition, keeping soaking for 1.5h, transferring the material into a centrifugal machine for centrifuging and removing impurities, and collecting precipitates;
(4) multi-level enzymolysis: transferring the precipitate into a reactor which can be heated and is provided with a stirring device, adding hot water with the temperature of 55 ℃ according to 1 time of the weight of the slurry material, adding 2M sodium hydroxide solution to adjust the pH value to 7.8, adding 33g of alkaline protease (45 ten thousand units/g of active food-grade enzyme preparation) under the stirring condition, preserving the temperature and stirring for 5 hours; adding 15g of papain (70 ten thousand units/g of active food-grade enzyme preparation), and reacting for 2.0 h at 50 ℃ under stirring; adding 18g of acid protease (15 ten thousand units/g of active food-grade enzyme preparation), and reacting for 3.0 h at the temperature of 50 ℃ under the stirring condition;
(5) multi-stage boiling: filtering the zymolyte obtained in the previous step while the zymolyte is hot, adding 30g of glucose into the obtained filter residue, heating and boiling for 1.2h under a slightly boiling state, adding 20ml of edible alcohol, and continuing to boil for 1.2 h;
(6) and (3) trace element chelation: adding water 2 times the weight of the pasty material, heating the material to 50 ℃, adding 20 g of food-grade ascorbic acid, and uniformly stirring; respectively adding 16 g of ferrous lactate and 8g of zinc acetate, stirring for 60 minutes, homogenizing, and filtering by using a 100-mesh sieve; and spray drying the filtrate to obtain the donkey skin collagen peptide iron zinc chelate.
The results of the detection, evaluation and analysis of the obtained product are as follows:
the product yield is 34.9%; protein content 83.7%; the iron chelation rate is 66.3 percent, and the zinc chelation rate is 63.9 percent.
The present invention has been described in detail above based on examples; however, it will be understood by those skilled in the art that various changes in the specific components and parameters of the above embodiments may be made without departing from the spirit of the invention, or equivalents thereof may be substituted for elements thereof, thereby forming a plurality of specific embodiments, which are common variations of the invention and will not be described in detail herein.
Claims (7)
1. A preparation method of donkey skin collagen peptide iron zinc chelate is characterized by comprising the following steps:
(1) purification treatment
Soaking donkey skin raw material, unhairing, removing fat layer, and washing skin;
(2) crushing and pulping
Cutting the donkey skin raw material obtained by purification into slices, and further crushing and pulping the slices into slurry materials;
(3) separating and removing impurities
Adding water according to 1-2 times of the mass of the slurry material, soaking for 1-2 hours at the temperature of 60-85 ℃ under the stirring condition, removing supernatant after centrifugal separation, and collecting precipitate;
(4) multi-level enzymolysis
Adding water into the precipitate obtained in the previous step according to 1-3 times of the mass of the slurry material, heating to 40-55 ℃, adding a dilute alkali solution under the stirring condition to adjust the pH value to 7.2-8.0, adding alkaline protease, keeping the temperature and stirring for 4-6 hours, wherein the adding amount of the alkaline protease is 0.5-1.5% of the mass of the slurry material;
adding papain into the enzymolysis material obtained in the previous step, and stirring for 1.5-2.5 hours at the temperature of 50-65 ℃, wherein the adding amount of the papain is 0.2-0.6% of the mass of the slurry material;
finally, adding acid protease into the enzymolysis material obtained in the last step, and stirring for 1.5-3.5 hours at the temperature of 40-55 ℃, wherein the adding amount of the acid protease is 0.2-0.5% of the mass of the slurry material;
(5) multistage glue boiling
Firstly, adding edible sugar into the zymolyte obtained in the last step according to 0.8-1.2% of the mass of the pasty material, heating and boiling for 1.0-1.5 h under a slightly boiling state, then adding edible alcohol according to 0.5-0.8% of the mass of the pasty material, and continuing to boil for 1-1.5 h;
(6) trace element chelation
Adding water into the materials obtained in the previous step according to the mass of 1-2 times of the slurry materials, heating the materials to 40-50 ℃, adding a chelating promoter according to 0.5-0.8% of the mass of the slurry materials, stirring uniformly, then adding ferrous lactate according to 0.3-0.5% of the mass of the slurry materials, adding zinc acetate according to 0.1-0.2% of the mass of the slurry materials, stirring for 35-60 minutes, homogenizing, sieving with a 70-100 mesh sieve, and spray drying to obtain the donkey skin collagen peptide iron zinc chelate.
2. The method for preparing donkey hide collagen peptide iron zinc chelate according to claim 1, wherein in the step (2), the purified donkey hide raw material is cut into 20-30 cm2Further crushing and pulping the small pieces to obtain slurry materials with the granularity less than or equal to 3 mm.
3. The method for preparing donkey hide collagen peptide iron zinc chelate according to claim 1, wherein in the step (4), the alkaline protease is 35 to 45 ten thousand units/g active food grade enzyme preparation.
4. The method for preparing donkey hide collagen peptide iron zinc chelate according to claim 1, wherein in the step (4), the papain is 60 to 70 ten thousand units/g of active food grade enzyme preparation.
5. The method for preparing donkey hide collagen peptide iron zinc chelate according to claim 1, wherein in the step (4), the acidic protease is 5-15 ten thousand units/g active food grade enzyme preparation.
6. The method for preparing donkey hide collagen peptide iron zinc chelate according to claim 1, wherein in said step (5), said edible sugar is at least one of glucose, sucrose, maltose, lactose, fructose, xylose, arabinose, dextrin, mannose, rhamnose.
7. The method for preparing donkey hide collagen peptide iron zinc chelate according to claim 1, wherein in the step (6), the chelating promoter is at least one of ascorbic acid and erythorbic acid.
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