Research Of Processing Technology And Product Development Of Sheep Bone Origiated Seasoning

1.Research on hydrolysis process of sheep boneIt’s found that the concentration of free amino acids in sheep bone was very low, but it was significantly increased if the sheep bone was digested by proteases. The concentration of flavor amino acids and sulfur amino acids in the hydrolysate derived from sheep bone which was hydrolysed by a combination of Flavourzyme and Protamex was the highest, where the cysteine was 1008.53 mg/100 mL, the glycine was 1459.97 mg/100mL and glutamic acid was 1829.06 mg/100 mL. The combined enzymes was very suitable for digesting sheep bone to prepare seasonings, the dosage of Flavourzyme was 45 LAPU/g and the Protamex was 0.1 AU/g. Response surface methodology (RSM) was applied to optimize the hydrolysis conditions of the Flavourzyme/Protamex, the maximum degree of hydrolysis (DH) of sheep bone and hydrolysate with strong flavor was obtained at a Flavourzyme/Protamex dosage of 45 LAPU/0.1 AU, a temperature of 55℃, a pH value of 7.37, a hydrolysis time of 4.31 h and a protein concentration of 13.97%.2.Research on the Maillard reaction of sheep bone soupThe products was delicious which was produced by Maillard reaction between the hydrolysate was obtained under the optimal conditions and amino acids, fat or reducing sugar at a temperature of 105℃, a time of 2 h and a pH value of 7.0. The products were isolated and identified 131 kinds of volatile compounds by GC-MS, including thiophenes, thiazoles, mercaptans and sulfides, pyrazine, pyrrole, furans, aldehydes, ketones, alcohols, acids, esters and carbohydrate.3.Research on the emulsification process of sheep bone soupBased on the single factor experiment and RSM, the optimal reaction condition was temperature 50℃, traffic 1616.99 L/h, cycling emulsification 113.56 min and interstitial pressure 19.36 MPa. The degree of emulsification could reach 0.859 under the optimal conditions and the sheep bone soup could keep stable and had good flavor.4.Research on the spray drying conditions of sheep bone soupWe got the suitable spray drying conditions which could affect the sheep bone soup flavor, including the inlet temperature of 170℃, the exhaust temperature of 90℃ and pressure of 500 pa. The nutrients of sheep bone soup retained completely, where calcium content of up to 3.05%, The total nitrogen content 6.28%. The sheep soup which was produced under the conditions was considered to be distinctively floral by professionals. Spray drying microencapsulation technology made the flavor were preserved to the greatest extent, more convenient and shelf life was greatly extended. The process method achieved the full advantage of sheep bones, non-industrial waste, environmental protection and further improve resource utilization and industrial mass production.