An extracting method of carnosine
An extraction method and carnosine technology, applied in the field of carnosine extraction, can solve the problems of jeopardizing production efficiency and high production cost, and achieve the effects of reducing production links, reducing production cost and simple preparation process
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[0030] Take 100.0 kg of fresh or frozen healthy beef that has passed the inspection, remove connective tissue, grease, bone fragments and other non-muscle tissue, wash with water for injection, drain, and weigh. First grind it into pieces with a meat grinder, grind it finely with a colloid mill with a scale adjusted to 200 mesh, collect the homogenate, add 150.0kg (1.5 times the weight) of water for injection and stir well. Warm the slurry to 42°C-45°C, adjust the pH to 1.5-1.7 with 4.5% hydrochloric acid, add 100,000 international units (specific activity) of pepsin per kg of slurry, and add 25 million international units (specific activity) of gastric Protease, after stirring well, maintain the conditions of pH 1.5-1.7, 42°C-45°C for 8 hours for hydrolysis. Use 18% NaOH to adjust the pH of the pepsin hydrolysis slurry to 7.5-7.7, add 10 million international units (specific activity) trypsin according to the ratio of 40,000 international units (specific activity) trypsin per...
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