猪血提取加工制造工艺技术及配方（Technology and formula of pig blood extraction and processing）.docVIP

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2017-08-18 发布于河南
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猪血提取加工制造工艺技术及配方（Technology and formula of pig blood extraction and processing）.doc

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猪血提取加工制造工艺技术及配方（Technology and formula of pig blood extraction and processing）

猪血提取加工制造工艺技术及配方（Technology and formula of pig blood extraction and processing） A method for extraction of porcine blood peptides technical field Deep processing method of the invention relates to the field of blood, particularly relates to an extracting method of porcine blood peptides, is a kind of fresh pig blood as raw material, method for obtaining porcine blood peptides using pure biological methods. Technical background Blood is a by-product in the process of pig slaughtering, which contains large amounts of protein, heme, human growth factor and other trace elements, nutritional value is very considerable. Edible method simply ordinary cooking, its nutrition is hard to be absorbed by human body, therefore, the biological method of enzymatic hydrolysis for peptide peptides of small molecules, the development of beneficial to human body products have broad prospects. At present, the blood protein extraction method, generally uses the simple enzymolysis method, then drying, poor taste, high salt, mostly used in feed additives. summary of the invention The invention solves the technical problems for the deficiencies in the prior art and provides a method of using bio enzyme to nanofiltration desalination and concentration technology to extract food grade porcine blood peptides. More blood extraction processing technology from Kahui road network technology, use Baidu Search. In order to solve the technical problem, the invention adopts the following technical scheme: 1) selected by the inspection and Quarantine of fresh pig blood as raw material, at 95 DEG -98 DEG C, cooking 30-35min, meat mincer minced boiled blood, add the weight of the material is 5-6 times of purified water mixing; 2) and then heated to 50-55 DEG C, pH adjusted to 7.8-8.3 with food grade sodium hydroxide, alkaline protease and 0.5-1% were added to the weight of the material 1-2% 20U/mg of flavorzyme, maintained at a temperature of 50-55 DEG C, the reaction of 4-5h, to keep the system stable pH