Industrial production technology of deerskin protein oligopeptide
A technology of oligopeptide and deerskin, applied in functional health products or health food and cosmetics, pharmaceutical industry, can solve problems such as shortage, and achieve the effect of improving output rate, improving activity and utilization rate, and good crushing effect
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Embodiment 1
[0047] A kind of preparation method of the buckskin oligopeptide suitable for industrialized production, its steps are as follows:
[0048] 1. Raw materials
[0049]The raw material is selected from winter buckskin that has been depilated, removed the meat and fat under the skin, and cleaned of impurities and dirt. It is guaranteed that there is no residual blood clot or dirt on the surface of the raw material.
[0050] 2. Slicing
[0051] Put the frozen buckskin blocks flat side down into the feeding channel of the slicer, so that the temperature of the frozen meat is between -12°C and -6°C, press the automatic feeding button, the pusher starts to push the material forward, and starts Cutting, adjust cylinder stroke 70cm, air pressure 0.4-0.5Mpa, knife rotation speed is 435 rev / min, make it cut into thin slices 0.3-0.6cm thick.
[0052] 3. Soak and thaw
[0053] Put the sliced deerskin into a stainless steel cleaning tank, inject pure water, the water level should be 10-...
Embodiment 2
[0082] Weigh 100kg of washed and frozen Dongban buckskin, put it into a slicer and cut into thin slices of 0.3-0.6cm thick, inject pure water, soak for 16-20h to become soft. Put it in a meat grinder and grind it into pieces with a particle size of 0.1-0.2cm. Degrease with 1.0-2.0% acetic acid solution for 1-2 days, rinse twice with warm water at 30-50°C. Grind with a bone mud mill to form a finely ground slurry with a particle size of 20-50 μm. Adjust the pH value to 4.0-4.5, add NaCl powder for salting out, filter with a plate and frame filter press, adjust the pH value of the obtained transparent filtrate to 9.0-9.5, and add 1-3% at 50°C-60°C Trypsin hydrolysis reaction 8h ~ 10h. The enzymolysis liquid is graded and ultrafiltered, first passing through an ultrafilter with a molecular weight of 75KDa, and then filtered through an ultrafilter with a molecular weight of 3KDa. After ultrafiltration, the temperature is raised to 80-95°C for high-temperature enzyme inactivatio...
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