Study On Extraction, Preparation Of Sheep Bone Extracts And Its Derivative Products

China produced the most mutton each year in the world. As the byproducts of butchering and processing, sheep bone could be recycled and developed. Through utilized sheep bone, the questions that sheep bone was invaluable and difficult to utilize will be solved. At the same time, this also could transfer waste to treasure, and promoting. In this paper, sheep bone extract was prepared through thermal pressure technique. The hydrolysates of sheep bone extract with no-bitterness was prepared by Flavourzyme. Additionally, meat flavor was prepared through Maillard reaction utilizing hydrolysates of flavor protease. The main research achievements were as follows:The optimum processing parameters of sheep bone extraction were:pressure0.20MPa, time2h, fragmentation1.5cm, material to water ratio1:2.5. Sheep bone extraction was analyzed and the results showed that protean contents≥40.2%,and sheep bone extraction was nutritive which had good sensory quality, various amino acids.Degree of hydrolysis(Hydrolysis degree, DH) and bitterness value of hydrolysates were selected as indicators to choose a suitable protease from six commercial proteases(Flavourzyme, Trypsin, Protamex, Neutral protease, Papain and Bromelain). Results showed that Flavourzyme was the most suitable, and the corresponding optimum hydrolyzing technique was:temperature40℃, the dosage of enzyme1.0g/100g, time180min. The DH and bitterness value of hydrolysates prepared byFlavourzyme, through optimum technique were22.8%, and no bitterness, respectively.The differences of hydrolysates prepared by different proteases were analyzed and results showed that the bitterness value and hydrophobicity were related. The hydrlysates prepared by Flavourzyme had the characteristic of no bitterness, high digestion and could be used as nutritive protein resource. The Maillard reaction system for meat flavor was determined by preliminary experiment. Sensory evaluation was selected as indicator, Maillard reaction system as factors, designing orthogonal experiment to determine the optimal technique of meat flavor:hydrolysates of sheep bone extraction50g, temperature120℃, reaction time60min, cysteine0.5g, proline1g, serine1g, glycine1g, alanine1.5g, xylose4g, glucose2g, VB10.5g, yeast extract4g, NaCl1.5g, I+G0.4g.