Research And Product Development Of Li Nationality's Sangonggao

Sangonggao also known as Sheep Dog plaster,which is a tonic among Li ethnic group,is made from mutton,dog meat and chicken..An mountainous regions of central Hainan it has been widely spread for hundreds of years.There are shortages in traditional crafts such as long processing periods,low yields etc.After taking polypeptide content and extraction ratio as index of glycolysis and valuing enzymes,time,temperature and solid-liquid via single-factor test and orthogonal test,the best method is:double enzyme glycolysis(papain to trypsin equaling to 3:1).Enzymes accounts for one percent of the substrates.Solid-liquid ratio is 1:3.Temperature should be 50 C.The process lasts three hours.Sangonggao is made after centrifugation,removing impurities,degreasing,infiltration,heating and concentration.Quality control of Sangonggao.In this paper mutton,dog meat and chicken were chosen as the research objects.The volatile composition were extracted from the three kinds meat and analyzed by GC.Evaluating its content(water,ash and nitrogen content).Biuret method to test polypeptide and acid hydrolysis to test fat are applied.Based on the 2015 edition of Chinese Pharmacopoeia,the contents of heavy metal and arsenic salt were less than 20 and 2 ppm,respectively.The numbers of fungus,yeast and bacteria were in conformity with the criterion.Do a research on the anti-fatigue and hypoxia tolerance.Two experiments are designed,namely mouse weight loading and hypoxia tolerance test.Time from swimming to sinking into water and hypoxia tolerance are recorded and taken as indexes.Despite of different dosage,the lasting time could be increased.Manage to make three Sangonggao-based functional food based on applied research.,including granules,soft extract and jelly.The author expects to provide theoretical foundation and appliance plan for the industrialization in the relevant sector.