The Development Of Instant Granula Soup Which Complexed By Bovine Bone Extract

This research mainly aimed at developing a bovine bone soup product which composed of an ideal ingredient under an optimized processing condition. The fresh bovine bone was used as the raw material, and other additives including flavoring and stabilizer were added. The effect of processing conditions and additives usage on bone soup quality was studied. Furthermore, the free amino acid composition and the volatile compounds of the bone soup obtained under different processing stages were analyzed.The effect of different processing conditions including cooking methods of bone, bone size, cooking time, ratio of bone to water, amount of vinegar and other auxiliary materials on the quality of bone soup was studied. The results showed as follows:the acceptability of bone soup cooked by marmite was the highest; the amount of vinegar showed a remarkable influence on calcium ion content and sensory evaluation results of bone soup. The content of calcium reached 129.92 mg/100g and the flavor performed well when adding 6 ml/500g vinegar into the soup. Analyzing Using physicochemical properties and sensory evaluation as indicators, usingle factor tests and orthogonal tests was carried out to get the optimum cooking process condition of bovine bone soup:cooking in the marmite with small fire, bone size 5 cm, cooking time 6h, ratio of bone to water 1:3, vinegar content 6 ml/500g and the amount of auxiliary materials (pig tripe 20 g/500g, pork 20 g/500g, chicken 70 g/500g).The effect of different factors including the protease type, substrate concentration, E/S, reaction time, pH and temperature on enzymatic hydrolysis of the bovine bone was analyzed. Using quadratic orthogonal rotational combination design; the optimum enzymatic hydrolysis process was obtained with hydrolysis degree and recycle rate of nitrogen as indicator. The optimum enzymatic hydrolysis condition of bovine bone soup is:papain, E/S 6000U/g, substrate concentration 1%, reaction time 3 h, pH 6.5 and temperature 60℃. Under such conditions, the hydrolysis degree of bovine bone soup hydrolysates is 26.27%. Considering the yield and flavor of the products,5% substrate concentration was selected for the products developing experiment. Combining with other optimum conditions, the theory hydrolysis degree of hydrolysates was 18.33%. The free amino acid content of bone soup before and after enzymatic treatment was compared in this experiment. And the results indicated that, the content of free amino acid increased from 12.1mg/g before enzymatic hydrolysis to 22.7mg/g after enzymatic hydrolysis. The essential amino acid content of the soup also increased from 6.28% to 11.81%. It can be seen that two contents are nearly twice as the original values. The flavor of the bone soup after enzymatic hydrolysis improved obviously with the TAV value as the indicator.In order to obtain the optimum bovine bone soup, the flavoring ingredient, stabilizer ingredient, concentration way, drying and prilling method was analyzed. And the optimum ingredient was showed as follows:salt 0.3 g/100g, onion powder 0.15 g/100g, ginger powder 0.1 g/100g, chicken essence 0.35 g/100g, andβ-dextrin 0.5 g/100g. It was found that, concentrating the soup under ordinary pressure or vacuum condition has little effect on the quality of soup. The characters of bovine bone soup grain including water recovery, dispersity, stability, grain size, instant solubility, main nutrient component, sensory and microorganism indicator were analyzed after the optimum experiment. The results showed the quality of the bovine bone soup grain was higher than industry standard. Micro-surface morphology of products was observed by SEM. The results show that the particle soup products have good solubility.The free amino acid composition and the volatile compounds of the bovine bone soup obtained after three stage process were measured. Results showed that: Before enzymatic hydrolysis the total content of free amino acids was 12.1 mg/g, and up to 22.7 mg/g.After enzymatic hydrolysis, the content of flavor amino acid and sulfur amino acid increased significantly. Assessing TAV values of free amino acids, after enzymolysis, the content of pleasant amino acids is in the majority in bone soup, which has much contribute to enhancement of the flavor. Effect of Amino acids on flavor formation was analyzed. Three kinds of samples were analyzed using standard spectral library NISTDEMO and Wiley. In the volatile compounds that match greater than 60 with above two spectral libraries, some volatile substances coexist in three kinds of samples such as:3-methyl-3-vinyl-cyclohexene; Hexanal; carbonic acid; methyl nonyl ester; 2-pentyl-furan; carbonic acid methyl tetradecyl ester; oleic acid; 2-octyl-cyclopropane octanal; 13-octadecenal; 9,12-octadecadienoic acid. The main flavor compounds contributed to bone soup were studied. Some compounds have been isolated such as alcohols; aldehydes; ketones; acids; esters; hydrocarbons; heterocyclic compounds containing sulfur. The main bone soup flavor materials are aldehydes; acids; esters; unsaturated hydrocarbons and heterocyclic compounds containing sulfur. Heterocyclic compounds containing sulfur contributed to the characteristics of bone soup flavor, although its content is only 5.97%.