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Nutritional seasoning powder produced from bacillus protease complex enzyme and mould protease and production method thereof

A technology of mycoprotease and nutritional seasoning powder, which is applied in application, food preparation, food science, etc. It can solve the problems of difficulty in stirring the bone/water mixture, the bitter taste of the final hydrolyzate, and the poor aroma of the reactant, so as to enhance and improve the flavor , good flavor, accelerated dissolution effect

Active Publication Date: 2013-12-04
广东味霸味业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the skeleton of livestock and poultry is directly enzymatically hydrolyzed, it will be difficult to stir the bone / water mixture and the enzymolysis time will be long, which will lead to spoilage due to the reproduction of microorganisms, and the aroma of the reactant will be poor
Moreover, in the prior art, generally pepsin and trypsin are used to enzymolyze the skeleton of livestock and poultry. The disadvantage of these two proteases is that they will produce polypeptide mixtures with different chain lengths. The polypeptide mixtures contain bitter peptides, making the final hydrolyzate bitter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A nutritional seasoning powder produced by using bacillus protease complex enzyme and mold protease, the raw materials and their parts by weight are as follows: 16 parts of water, 40 parts of skeleton, 0.5 part of bacillus protease compound enzyme and 0.5 part of mold protease, L-cysteine 0.8 parts of hydrochloride, 2 parts of hydrolyzed vegetable protein powder, 17.3 parts of sugar, 37.3 parts of flavoring agent, 0.8 part of alanine, 0.8 part of VB1. Among them, the skeleton is a chicken skeleton, the sugar is glucose, and the flavoring agent includes 10.8 parts of salt, 10 parts of monosodium glutamate, 0.5 part of I+G, and 16 parts of maltodextrin.

[0051] A method for producing nutrient seasoning powder by using bacillus protease compound enzyme and mold protease, comprising the following steps:

[0052] A. Raw material preparation: crush the above-mentioned skeleton in a bone crusher to a bone fragment of about 1 cm, and then grind the bone fragment into a bone pa...

Embodiment 2

[0060] A nutritional seasoning powder produced by using bacillus protease compound enzyme and mold protease, the raw materials and their parts by weight are as follows: 20 parts of water, 30 parts of skeleton, 1.1 parts of bacillus protease compound enzyme and 1.1 parts of mycoprotease, 2.1 parts of VB1, L - 6.5 parts of cysteine ​​hydrochloride, 2 parts of hydrolyzed vegetable protein powder, 0.3 parts of alanine, 9.7 parts of sugar, 43 parts of flavoring agent. Among them, the skeleton is a pig skeleton, the sugar is glucose, and the flavoring agent includes 16 parts of salt, 10 parts of monosodium glutamate, 1 part of I+G, and 16 parts of maltodextrin.

[0061] A method for producing nutrient seasoning powder by using bacillus protease compound enzyme and mold protease, comprising the following steps:

[0062] A. Raw material preparation: crush the above-mentioned skeleton in a bone crusher to a bone fragment of about 0.8cm in size, and then grind the bone fragment into a b...

Embodiment 3

[0070] A nutritional seasoning powder produced by using bacillus protease compound enzyme and mold protease, the raw materials and their parts by weight are as follows: 20 parts of water, 32 parts of skeleton, 0.8 part of bacillus protease compound enzyme and 0.8 part of mold protease, L-cysteine 3.8 parts hydrochloride, 5 parts hydrolyzed vegetable protein powder, 3.2 parts methionine, 7.4 parts sugar, 47.4 parts flavoring agent.

[0071] Among them, the skeleton includes 30 parts of beef skeleton and 2 parts of chicken skeleton, the sugar is glucose, the flavoring agent includes 14.4 parts of salt, 12 parts of monosodium glutamate, 1 part of I+G, and 20 parts of maltodextrin.

[0072] A method for producing nutrient seasoning powder by using bacillus protease compound enzyme and mold protease, comprising the following steps:

[0073] A. Raw material preparation: crush the above-mentioned skeleton in a bone crusher to a bone fragment of about 1.5cm in size, and then grind the...

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PUM

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Abstract

The invention belongs to the technical field of bio-enzyme catalysis and application and particularly relates to a nutritional seasoning powder produced from the bacillus protease complex enzyme and the mould protease. The nutritional seasoning powder is prepared from the following raw materials by weight: 15-25 parts of water, 30-40 parts of skeleton, 0.5-1.1 parts of bacillus protease complex enzyme, 0.5-1.1 parts of mould protease, 0.5-7 parts of L-cysteine hydrochloride, 2-5 parts of hydrolyzed vegetable protein powder, 5-15 parts of saccharide and 35-50 parts of a seasoning agent. The nutritional seasoning powder has strong, thick and full bone flavor and natural and pure taste, can be widely used for seasoning various foods and can endow various food with pure and thick natural bone flavor.

Description

technical field [0001] The invention relates to the technical field of biological enzyme catalysis application, in particular to a nutritional seasoning powder produced by using bacillus protease compound enzyme and mold protease and a method thereof. Background technique [0002] The skeleton of livestock and poultry accounts for 10%~15% of its body weight. About 15 million tons of skeletons of livestock and poultry are produced in my country every year. The skeleton resources are extremely rich, and the skeleton is rich in nutrients. Phospholipids and phosphoproteins also contain nutrients that can moisturize the skin, replenish essence and blood, and prevent aging such as chondroitin, collagen, various amino acids, vitamins, etc., and are also rich in flavor amino acids, peptides, nucleotides, organic acids, Nitrogen-containing organic matter and other fresh substances. However, in the current consumer market, except ribs and cavity bones can be directly used for diet, oth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 黄丹梅
Owner 广东味霸味业科技有限公司
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