猪皮深加工制作工艺技术配方(Pigskin, deep processing, making technology, formula).docVIP

猪皮深加工制作工艺技术配方(Pigskin, deep processing, making technology, formula).doc

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猪皮深加工制作工艺技术配方(Pigskin, deep processing, making technology, formula)

猪皮深加工制作工艺技术配方(Pigskin, deep processing, making technology, formula) A method for extraction of pigskin collagen peptide technical field Deep processing method of the invention relates to the field of pigskin, particularly relates to an extracting method of pigskin collagen peptide, is a kind of fresh pig skin as raw materials, method of obtaining pigskin collagen peptide by using pure biological methods. Technical background Pig pig is a by-product in the process of segmentation, and the protein content was more than 33%, of which the collagen content is about 88%, its nutritional value is very considerable. Because of the space structure of collagen complex, its molecular weight is up to 300KD, it is difficult to be absorbed by human body, therefore, by means of the biological collagen polypeptide for small molecules, the development of beneficial to human body products have broad prospects. At present, the extraction method of pigskin collagen peptide, is commonly used chemical means two fat (such as China patent application 200810061250), complicated operation and high concentration of alkali also inevitably lead to damage to the structure of amino acids and other substances. summary of the invention The invention solves the technical problems for the deficiencies in the prior art and provides a method of pigskin collagen peptide by enzyme to extract and centrifugal degreasing technology. More skin deep processing production technology from Kahui road network technology, use Baidu Search. In order to solve the technical problem, the invention adopts the following technical scheme: 1, the fresh pig skin as raw material, with 35 DEG -45 DEG to wash after using dicing machine into 1-2.5cm strips, and the meat grinder, and then according to the weight of the material 6-9 doubly purified water water stir; 2, and then heated to 50-55 DEG C pH adjusted to 7-8.5, adding raw pigskin weight 1-2% 22U/mg protease, maintained at a temperature of 50-55 DEG C, the reaction of 4

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