Technological Research Of Improving The Edible Utilization Ratio Of Bone

Bone has high nutritional value. In recent years home and abroad, there are a lot of research on how to improve the bone processing utilization value of beef bone, but little research are directly about as bone food. Currently, raw cow slaughter, only a small amount of bone removed from for the production of handicrafts are used in the production of gelatin and other industrial products, most of the bone are not using in low value. A cow weighing 500kg is aboutl80kg bone, if the bone can be made full use, the economic benefits of the slaughter industry will be able to effectively improved, and the development of beef cattle industry will be improved greatly.In this experiment, fresh bone is raw materials for the following aspects of the study, and the corresponding test results.Using domestic and the acid-base & high pressure complex method brewed bone soup. Using calcium and protein content of the soup as the standard to study different way of boiling bone how to effect dissolution of calcium and protein. Experimentally derived, in domestic brewed bone soup, the concentration of protein is 3.355g/L, fat concentration is 0.327g/L, the concentration of free amino acid isl.082g/L, calcium ion concentration is 0.753g/L. Compounding brewed, the calcium content of bone soup is 2.684g/L, the protein content is 8.851 g/L. The bone can be used in canned soup, or beef, canned potatoes, canned meat products to provide a basis for raw materials.On the basis of bone soup, study the enrichment technology, ingredient technology of beef soup, preparation high aroma values and good preservation beef flavor seasoning powder. Getting results, the best addition level of dextrin in 2000mL bone soup is 250g, best adding amount of soybean lecithin is 40g, mixed seasonings (ginger powder:garlic powder:onion powder mass ratio of 5:4:2) 6g, yeast powder 12g, sugar 10g,5g of MSG, and the bone seasoning by spray drying have the best sensory effects. Under this additive addition, bone seasoning powder obtained bone fruity flavor, moderate turbidity, taste lubrication.After testing, in the bone seasoning powder protein content was 5.3%, fat content1.1%, calcium content was 1.6%, free amino acids2.7%, total bacterial count<100cfu, E. coli and pathogenic bacteria were not detected. The health qualities comply with the national and industry food quality standards. The seasoning powder can be used instant noodles and instant rice noodle, produce good flavor sauce packets. Through the citric and simulating acid environment complex hydrolysis experiments, study the factors affecting t hydrolysis effects,and determine the suitability range of each single factor. Based on the single-factor tests, select appropriate level of orthogonal rotation experiment, the optimal conditions for acid hydrolysis. Factors that affect the protein extraction rate can be determined by the regression equation, citric acid concentration> acid hydrolysis time> bone cement ratio. The best combination of factors:the concentration of 27.97% citric acid, solid to liquid ratio of 1:1.28, acid hydrolysis time was 4h49min. Under these conditions, the protein dissolution rate is 89.57%. From the maximum value test, getting under the best combination of factors the dissolution test rate of the protein is 86.97%.In this experiment, simulation gastric acid and complex enzyme hydrolyze bone powder, study the actors affecting the hydrolysis, and determine the suitability range of each single factor. Based on the single-factor tests, select appropriate factors and level to design orthogonal rotation experiment and the optimize conditions for acid hydrolysis. Determined by the regression equation that factors affect the protein extraction rate of primary and secondary can be ordered:addition of enzymes> enzymatic time> substrate concentration. The best combination of enzymatic factors:complex proteolytic enzyme concentration 8000u /g, solid to liquid ratio of 1:0.8, acid hydrolysis time of 2h, the dissolution rate of the protein under these conditions, the theoretical value can be up to 71.93%, experimental value 70.43%.