Research On Convenient Sheep Bone Soup Power Package

Sheep bone contains a variety of nutrients,which is one of the high-quality sources of essential amino acids and minerals for human body.Sheep bone soup is not only nutritious and delicious,but also has a specific role in health care.However,sheep bone soup,as a traditional food,is mainly produced by families and workshops.It is difficult to store and transport,not standardized production,and not easy to digest and absorb.Therefore,in this thesis,the sheep bone of Xinjiang Altay big-tail sheep was taken as the research object to discuss the best technological process of making convenient sheep bone soup power packet,and the technological conditions of making convenient sheep bone soup power packet were optimized through single factor test,response surface design and orthogonal test.Based on the soluble solid content,fat content,calcium dissolution rate,degree of hydrolysis,color,viscosity,particle size,Zeta potential,amino acid composition and volatile compounds in the sheep bone soup,the effects of enzymatic hydrolysis,acidolysis and concentration technology on the nutrient composition and flavor quality of the broth were clarified,and the optimum technological conditions for making convenient sheep bone soup power package were screened out.To provide a theoretical basis for guiding standardized production and reasonable selection of technological conditions,the specific experimental results are as follows:1.The content of moisture,fat,crude protein and ash in sheep bone was 27.78%,11.75%,17.30% and54.07%,respectively.Based on the soluble total solid content,calcium dissolution rate and fat content of bone broth,the optimal cooking process was selected as follows: bone fragmentation 2-3 cm,cooking time 3 h,bone water ratio 1:4.Based on the degree of hydrolysis,three kinds of proteases were used to hydrolyze sheep bone soup,and flavor proteases were selected as the most suitable enzymes for enzymatic hydrolysis of sheep bone soup.The single factor experiment and response surface design were carried out for the main factors affecting protein hydrolysis,such as hydrolysis time,temperature,enzyme dosage and substrate concentration.The order of four factors affecting the degree of hydrolysis of enzymolysis sheep bone soup was as follows: enzyme addition amount > enzymolysis time > substrate concentration >enzymolysis temperature.The optimum enzymolysis conditions were as follows: enzymolysis time 4.0 h,reaction temperature 50℃,enzyme dosage 1.1%,substrate concentration 4.5%,and hydrolysis degree 12.74%under these conditions.2.With the dissolution rate of calcium ions as index,three kinds of food grade acids were used for acid hydrolysis of sheep bone residue,and the most suitable acid for acid hydrolysis of sheep bone residue was citric acid.The single factor test and response surface design were carried out for the main factors affecting acid hydrolysis of bone residue,such as concentration,dissociation time,temperature and liquid-solid ratio.Studies have shown that the effects on calcium dissolution rate of bone slag from large to small are as follows: acid-hydrolysis time > acid concentration > liquid-solid ratio > acid-hydrolysis temperature.The optimal acid-hydrolysis conditions were as follows: The acid concentration was 0.24mol/L,the time was 45.6 min,the temperature was 55℃,the liquid-solid ratio was 4.91 mL/g.Under these conditions,the calcium dissolution rate reached 44.17%.The calcium content in the broth was increased by 84.58%,and the calcium and protein content in the broth were 12.79 mg/100 g and 11.99 mg/mL,respectively.3.After seasoning and concentration of mixed bone broth,sheep bone broth products were obtained,and the quality and flavor characteristics of the product were analyzed.The results showed as follows:(1)Using sensory score as index,the flavoring formula of bone soup was optimized by single factor experiment and orthogonal experiment.The optimal seasoning formula of sheep bone broth was determined as 0.4% salt,0.1% sugar,0.05% pepper powder and 0.06% monosodium glutamate.(2)Through the determination and analysis of sensory evaluation,color and viscosity,it was found that there were significant differences in L* values,b* values and ΔE values between the frozen and rotary distillation concentrated samples(P<0.05),while there were no significant differences in a* values,viscosity and sensory scores(P>0.05).Finally,the method of rotary evaporation was selected to concentrate bone broth.(3)The particle size of Yuangu decoction was reduced 1/2～1/3 times by enzymolysis;There were significant differences in Zeta potential between primitive bone soup,enzymolysis bone soup and enzymolysis + acidolytic bone soup(P<0.05).The content of total amino acids after enzymolysis was about3 times that before enzymolysis.124 volatile compounds were detected in the three groups of bone soup.The contents of alcohols,aldehydes and esters increased by 0.0933 μg/100 g,0.0566 μg/100 g and 2.3848μg/100 g,respectively.