Preparation Of Enzymatic Hydrolysate Of Pork Bone Soup Optimization And Development Of Beverages

Because of its abundant and balanced proportion nutrients, pig bone has been widely loved by people. However, due to the difficulty of processing technology, low profits, enterprises donot attach importance to the development and utilization, thus causing huge waste. This research has taken the pig bone as objects to develop a nutritious and delicious pig peptide drinks, using biological enzymolysis technology to get bone peptide from pork bone soup, meanwhile, with the ongoing research of the flavor and stability of peptides and peptide yogurt production process and its formulation. The following conclusion is from this research:1. Surface optimization is designed by collecting the choice of the protease, hydrolysis time, hydrolysis temperature, enzyme dosage and initial pH levels through a single factor experiment. This resulting optimal process parameters is sydrolysis time 3h, hydrolysis temperature 43 ℃, enzyme dosage 10400U/g, pH 7. Under this process, the degree of hydrolysis pig soup hydrolyzate is 2.26%.2. Using orthogonal test optimizes the relish and stabilizer formula of pig peptide drinks, with taking the pig peptide as the main ingredients, and the sensory evaluation, centrifugal sedimentation rate, and luminousness as fluency indices. Thus, the conclusion of the optimum formula is pig peptide ratio of water 3:7,β-cyclodextrin 1%, sweeteners and adding 5%,compound acidulant 2.5%, pectin 0.04%, gelatin 0.12%, CMC-Na 0.16%, and with the taurine 0.05%, glycerin 0.05% and grapefruit flavor 0.02%. Under this gets the production of protein content 0.43%, fat content 0.17%, calcium content of 2.7mg//Kg and phosphorus content 4.3μg/Kg. Drink is homogeneous and transparent, light yellow color, fragrance, sweet and sour and its total number of colonies and E. coli are in line with national standards. This product is with good storage stability during the period.3. Using orthogonal test optimizes the process and formula of peptide yogurt drinks, with taking the pig peptide as the main ingredients, and determination of acidity and sensory evaluation as the main fluency indices, combining product textural properties. Thus, the conclusion of the optimum formula is pig peptide ratio of water 4:6, ferment inoculum 0.3%, sugar 7%, fermentation time 6h. Under this gets the peptide yogurt with color uniformity, white, shiny and delicate organization, having a certain hardness. The unique odour of fermented milk and the unique smell of pig peptide supplement each other, and it has particular fragrance and moderate sweet and sour taste. Under this gets the production of protein content 3.4%, fat content 3.2%, calcium content 3.5mg/Kg, phosphorus content 4.8μg/Kg, acidity 73°T, and lactic acid content 2.1 x 108 CFU/g, without pathogens detected.