CN112544775A - Preparation method of donkey skin collagen peptide glue powder - Google Patents
Preparation method of donkey skin collagen peptide glue powder Download PDFInfo
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- CN112544775A CN112544775A CN202011087051.4A CN202011087051A CN112544775A CN 112544775 A CN112544775 A CN 112544775A CN 202011087051 A CN202011087051 A CN 202011087051A CN 112544775 A CN112544775 A CN 112544775A
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- 108010035532 Collagen Proteins 0.000 title claims abstract description 28
- 229920001436 collagen Polymers 0.000 title claims abstract description 28
- 241000283074 Equus asinus Species 0.000 title claims abstract description 27
- 239000000843 powder Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 23
- 239000003292 glue Substances 0.000 title claims description 12
- 229920000159 gelatin Polymers 0.000 claims abstract description 19
- 235000019322 gelatine Nutrition 0.000 claims abstract description 19
- 238000004537 pulping Methods 0.000 claims abstract description 17
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- 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
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
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- 230000002378 acidificating effect Effects 0.000 claims description 2
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- 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
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- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 3
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- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention relates to a preparation method of donkey skin collagen peptide gelatine powder, which mainly comprises the following steps: the donkey skin raw material is taken, crushed, pulped and centrifuged to remove impurities after being purified, alkaline protease, papain and acid protease are sequentially added for multi-level enzymolysis, edible sugar and edible alcohol are sequentially added for multi-level decoction, and the donkey skin raw material is prepared into powder convenient for taking after being subjected to two-level homogenization and spray drying. The invention comprehensively utilizes the technical measures of pulping, multi-level enzymolysis and the like, greatly promotes the degradation of macromolecules of the collagen, improves the dissolution efficiency of the product, not only improves the utilization rate of raw materials, but also improves the nutritional value of the product; the multi-stage decoction enriches the flavor substances and the active ingredients, improves the taste and further improves the product value.
Description
Technical Field
The invention relates to the technical field of health-care products, in particular to a preparation method of donkey skin collagen peptide gelatine powder.
Background
The animal body contains abundant collagen and special amino acid, and has high nutritive value and wide application; wherein, the product developed by taking donkey hide collagen as a raw material has the highest known name, namely donkey-hide gelatin; it is a famous traditional Chinese medicine in China. After the establishment of new Chinese, E-jiao was included in the pharmacopoeia of the people's republic of China. It has effects in replenishing blood, nourishing yin, moistening lung, stopping bleeding, and caring skin, and can be used for treating blood deficiency syndrome, hemorrhage, cough due to lung yin deficiency, fever yin impairment, vexation insomnia, and yin deficiency and wind-movement syndrome.
The donkey-hide gelatin cake prepared by decocting donkey-hide gelatin serving as a raw material and common foods such as black sesame, walnut kernels, peanuts, Chinese dates and the like together has comprehensive health-care effects of enriching blood and nourishing qi, maintaining beauty and keeping young, relaxing bowel and improving immunity, is a tonic with composite health-care value suitable for people of all ages, is produced and managed by a plurality of manufacturers at present, and is widely popular with consumers.
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 cooking), low raw material utilization rate (about 25%), high proportion of collagen original molecules in the finished product (more than 80%), low absorption rate of effective components, insufficient exertion of the effect, colloidal dosage forms of the product 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-hide collagen peptide gelatin powder convenient to eat, so as to improve the utilization rate of raw materials and the overall production efficiency, improve the appearance and flavor of finished products and improve the nutritional value 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 gelatine powder 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 the mass of 1-1.5 times 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 h, wherein the adding amount of the alkaline protease is 0.5-1.3% 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 0.8-1.5% of the mass of the slurry material;
(5) multi-stage boiling
Firstly, adding edible sugar into the enzymolysis material obtained in the last step according to 1-2% of the mass of the slurry material, heating and boiling for 0.5-1.5 h under a slightly boiling state, then adding edible alcohol according to 2-3% of the mass of the slurry material, continuing to boil for 1-1.5 h, and then supplementing hot water at 80-85 ℃ to keep the volume of the material basically stable (so as to be beneficial to the implementation of the subsequent spray drying step);
(6) powder making
And (3) carrying out primary homogenization treatment on the feed liquid obtained in the previous step, then sieving the feed liquid with a 60-80-mesh sieve, carrying out secondary homogenization on the obtained filtrate, and carrying out spray drying to obtain the donkey skin collagen peptide glue powder.
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 active food-grade enzyme preparation with the activity of 60-70 ten thousand units/g;
further, in the step (4), the acidic protease is 5-15 ten thousand units/g of active food-grade enzyme preparation.
Further, in the step (5), the edible sugar is at least one of glucose, sucrose, maltose, lactose, fructose, xylose, arabinose, dextrin, mannose and rhamnose.
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 more than 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 product of the invention is powder, is convenient to eat and is more convenient to package and transport.
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 donkey hide collagen peptide gelatin powder, which mainly comprises the following steps:
(1) and (3) purification treatment: taking 5000 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 1.1 times of the weight of the slurry, heating to 70 ℃ under stirring, and keeping soaking for 2 hours, wherein the water is supplemented properly 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 55 ℃ according to 1 time of the weight of the slurry material, adding 2M sodium hydroxide solution to adjust the pH value to 7.2, adding 50g of alkaline protease (45 ten thousand units/g of active food-grade enzyme preparation) under the stirring condition after the temperature of the feed liquid is stable, and stirring for 4.0 hours at the temperature of 55 ℃; then adding 25g of papain (70 ten thousand units/g of active food-grade enzyme preparation), and reacting for 2.5 h under the condition of stirring at 50 ℃; finally, adding 50g of acid protease (15 ten thousand units/g of active food-grade enzyme preparation), and reacting for 2.5 h at the temperature of 50 ℃ under the stirring condition;
(5) multi-stage boiling: adding glucose into the enzymolysis material obtained in the last step according to 1.2% of the weight of the slurry material, heating and boiling for 1.5h under a slightly boiling state, adding edible alcohol according to 0.6% of the weight of the slurry material, and continuing to boil for 1 h; then adding hot water with the temperature of 80 ℃ to keep the volume of the material basically unchanged;
(6) milling: after homogenizing treatment, filtering with a 80-mesh sieve, carrying out secondary homogenization on the obtained filtrate, and carrying out spray drying to obtain the collagen peptide glue powder.
The results of the detection, evaluation and analysis of the obtained product are as follows:
the product yield is 35.7%; the proportion of peptides with molecular weight below 10k is 69.8 percent; the protein content is 87.5%; wherein the content of important amino acid is as follows: proline 12.96%; hydroxyproline 11.85%; 21.88 percent of glycine; 9.69% of alanine; the flavor and taste of the finished product are characterized by collagen glue.
Embodiment 2 a method for preparing donkey hide collagen peptide gelatin powder, which mainly comprises the following steps:
(1) and (3) purification treatment: taking 5000 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 1.2 times of the weight of the slurry material, heating to 75 ℃ under stirring, and keeping soaking for 2 hours, wherein the water is supplemented properly to keep the total weight basically unchanged; after soaking, the materials are transferred into a centrifuge for centrifugation (3000 r/min, centrifugation for 10 minutes) 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 55 ℃ according to 1 time of the weight of the slurry material, adding 2M sodium hydroxide solution to adjust the pH value to 7.5, adding 45g of alkaline protease (35 ten thousand units/g of active food-grade enzyme preparation) under the stirring condition, and stirring for 4.5 hours under the heat preservation condition; then 25g of papain (60 ten thousand units/g of active food-grade enzyme preparation) is added to react for 2.0h under the condition of stirring at 50 ℃; adding 60g of acid protease (8 ten thousand units/g of active food-grade enzyme preparation), and reacting for 2.0h at 50 ℃ under stirring;
(5) multi-stage boiling: adding glucose into the enzymolysis material obtained in the last step according to 1.2% of the weight of the slurry material, heating and boiling for 1.5h under a slightly boiling state, adding edible alcohol according to 0.6% of the weight of the slurry material, and continuing to boil for 1 h; then adding hot water with the temperature of 85 ℃ to keep the volume of the material basically stable;
(6) milling: after homogenizing treatment, filtering with a 80-mesh sieve, homogenizing the obtained filtrate for the second time, and spray drying to obtain the collagen peptide glue powder.
The results of the detection, evaluation and analysis of the obtained product are as follows:
the product yield is 34.3%; the proportion of peptides with molecular weight below 10k is 68.8 percent; protein content: 86.9 percent;
content of important amino acids: proline 12.71%; hydroxyproline 11.83%; 21.75% of glycine and 9.64% of alanine; the flavor and taste of the finished product are characterized by collagen glue.
Embodiment 3 a method for preparing donkey hide collagen peptide gelatin powder, which mainly comprises the following steps:
(1) and (3) purification treatment: taking 5000 g of fresh donkey skin, unhairing, cutting off 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 1.2 times of the weight of the slurry material, heating to 65 ℃ under stirring, keeping soaking for 2 hours, appropriately supplementing water during the soaking to keep the total weight basically unchanged, transferring the material into a centrifuge, centrifuging to remove impurities (3000 r/min, centrifuging for 10 minutes), 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 according to 1 time of the weight of the slurry material, adding 2M sodium hydroxide solution to adjust the pH value to 8.0, adding 50g of alkaline protease (40 ten thousand units/g of active food-grade enzyme preparation) under the stirring condition, and stirring for 4.5 hours at the temperature of 55 ℃; then 20g of papain (75 ten thousand units/g of active food-grade enzyme preparation) is added to react for 1.5h under the condition of stirring at 50 ℃; adding 55g of acid protease (10 ten thousand units/g of active food-grade enzyme preparation), and reacting for 3.0 h at 50 ℃ under stirring;
(5) multi-stage boiling: adding glucose into the enzymolysis material obtained in the last step according to 1.3% of the weight of the slurry material, heating and boiling for 1.5h under a slightly boiling state, adding edible alcohol according to 0.6% of the weight of the slurry material, and continuing to boil for 1 h; then adding hot water with the temperature of 80 ℃ to keep the volume of the material basically stable;
(6) milling: after homogenizing treatment, filtering with a 100-mesh sieve, homogenizing the obtained filtrate for the second time, and spray drying to obtain the collagen peptide glue powder.
The results of the detection, evaluation and analysis of the obtained product are as follows:
the product yield is 35.7%; the proportion of peptides with molecular weight below 10k is 69.6 percent; protein content 88.5%;
content of important amino acids: proline 13.02%; hydroxyproline 11.92%; 21.98 percent of glycine; alanine 9.71%. The flavor and taste of the finished product are characterized by collagen glue.
The present invention is described in detail with reference to the examples above; 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 (6)
1. A preparation method of donkey skin collagen peptide gelatine powder 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 the mass of 1-1.5 times 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 h, wherein the adding amount of the alkaline protease is 0.5-1.3% 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 0.8-1.5% of the mass of the slurry material;
(5) multi-stage boiling
Firstly, adding edible sugar into the enzymolysis material obtained in the last step according to 1-2% of the mass of the slurry material, heating and boiling for 0.5-1.5 h under a slightly boiling state, then adding edible alcohol according to 2-3% of the mass of the slurry material, continuing to boil for 1-1.5 h, and then supplementing hot water at 80-85 ℃ to keep the volume of the material stable;
(6) powder making
And (3) carrying out primary homogenization treatment on the feed liquid obtained in the previous step, then sieving the feed liquid with a 60-80-mesh sieve, carrying out secondary homogenization on the obtained filtrate, and carrying out spray drying to obtain the donkey skin collagen peptide glue powder.
2. The method for preparing donkey-hide collagen peptide gelatin powder according to claim 1, wherein in the step (2), the purified donkey-hide raw material is cut into pieces of 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 gelatine powder according to claim 1, wherein in the step (4), the alkaline protease is 35-45 ten thousand units/g active food-grade enzyme preparation.
4. The method for preparing donkey-hide collagen peptide gelatine powder 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 gelatine powder 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 gelatin powder 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.
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| CN111548409A (en) * | 2020-05-21 | 2020-08-18 | 内蒙古元本生物医药科技有限公司 | Extraction process of animal fresh skin collagen polypeptide |
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