Research And Development Of Bone Broth And Products

Bovine bone is rich in protein,calcium,vitamins and minerals and is of great value.In this project,the bone soup was obtained by using fresh bovine bone as raw material,and the effects of enzymatic hydrolysis,fermentation and drying techniques on the quality of bone soup were studied.The flavoring and stable formula of bone soup were optimized to obtain bovine bone soup and The optimal formula and process of the soup granules provide a theoretical basis for the factory production of bone soup.The main research contents and results are as follows:1.Study the optimal enzymatic hydrolysis process of bovine bone soup.In the experiment,the bovine bone soup was prepared by the atmospheric pressure cooking method,and the three enzymes of papain,complex protease and flavor protease were used to enzymatically decompose the bovine bone soup under the optimal enzymatic conditions,and the best hydrolysis was used as the index.The enzyme,optimized the enzymatic hydrolysis process by single factor experiment and Box-Behnken center combined design response surface test.The experiment determined that the complex protease was the best enzyme,and the optimal enzymatic hydrolysis parameters were: enzymatic hydrolysis p H 7.60,enzyme dosage 1.16%,enzymatic hydrolysis temperature 53 ° C,enzymatic hydrolysis time 3.53 h,under these conditions Enzymatic hydrolysis,the degree of hydrolysis can reach 4.86%;the determination of free calcium content shows that the enzymatic hydrolysis increases the calcium content in the beef bone soup,the increase rate reaches 75%.2.Study the seasoning formula of enzymatic hydrolysis of bovine bone soup.Using sensory evaluation as an indicator,the best formula of enzymatic bone decoction was 0.18% of salt,0.02% of ginger powder,1.8% of cooking wine,0.02% of MSG.The amount of pepper added was 0.075%.3.The effects of different starter on the fermentation performance of bone soup were studied.According to the determination of acidity,p H value and total number of colonies,it was considered that Lactobacillus plantarum,Lactobacillus acidophilus and Lactobacillus paracasei were fermented at a ratio of 1:1:1.best effect.4.Developed two flavors of enzymatic-fermented bone soup drinks.The best combination of salty bone soup by fuzzy sensory evaluation was 0.5% salt,0.4% white sugar,0.15% allspice and 1.8% white vinegar;the best combination of sweet bone soup was 2% salt,0.02% white sugar,0.15 % honey and 0.002% lemon juice.The stabilizer formula of bone soup beverage was optimized by the stability coefficient,tissue state and mouthfeel.The best composite stabilizer of sweet bone soup was 0.08% xanthan gum and 0.2% CMCNa.Sweet bone soup.The bone soup after adding the composite stabilizer was stored for 24 days,and the stability was good.5.Study the concentration and drying method of bone soup pellets.It was found that there was no significant difference in soluble solid content and sensory evaluation between atmospheric concentration and vacuum concentration(p>0.05).According to the indexes of rapid solubility,dispersibility,stability,particle size and sensory evaluation,it was found that the pellets produced by adding 0.08% xanthan gum and 0.2% CMC-Na and freeze-dried were the best.