阅读说明：本技术 一种酶解法制备三公膏的工艺方法 (Technological method for preparing Sangong paste by enzymolysis method ) 是由 杨先会 李扬 邓世明 于 2018-06-27 设计创作，主要内容包括：本发明公开了一种酶解法制备三公膏的工艺方法,主要是通过将三公原料(公羊、公狗和公鸡肉)高压蒸煮、酶解、离心去油除杂、浓缩收膏等工艺步骤制备三公膏。本方法的优点在于,显著缩短了生产时间,三公膏产品得率提高1.5倍,产品中多肽含量提高1倍,脂肪含量大幅降低,改善了口感,方便了延伸加工使用。(The invention discloses a process method for preparing Sangong paste by an enzymolysis method, which is mainly used for preparing the Sangong paste by the process steps of high-pressure cooking of Sangong raw materials (ram, male dog and cock meat), enzymolysis, centrifugal deoiling and impurity removal, concentration and paste collection and the like. The method has the advantages that the production time is obviously shortened, the yield of the Sangong paste product is improved by 1.5 times, the polypeptide content in the product is improved by 1 time, the fat content is greatly reduced, the taste is improved, and the method is convenient for extension processing and use.)

1. A process method for preparing Sangong paste by an enzymolysis method is characterized by comprising the following steps:

A. removing hair, removing internal organs and chopping into blocks according to the weight ratio of ram: a male dog: mixing the cock meat at a mass ratio of 2:2:1, adding 3-5 times of mass water, cooking in a pressure cooker with pressure of 0.1-0.12 Mpa until the bone is crisp, and grinding or stirring to obtain paste bone meal meat;

B. keeping the paste obtained in the step A at a constant temperature of 45-55 ℃, adding a double enzyme (the mass ratio of papain to trypsin is 3: 1) accounting for 1% of the mass of a substrate, properly stirring, and carrying out double-enzyme hydrolysis for 2-4 hours to obtain an enzymatic hydrolysate;

C. filtering the enzymolysis liquid obtained in the step B, centrifuging the filtrate, and removing an upper oil layer and a lower sediment to obtain a middle layer clear liquid;

D. and (4) heating and boiling the intermediate layer clear liquid obtained from the step C or concentrating under reduced pressure, and collecting paste.

2. In the step D of claim 1, the paste is collected by a conventional method: heating and concentrating to obtain soft extract, adding adjuvants such as crystal sugar and yellow wine for improving color, smell, taste and moldability, concentrating to obtain "hang flag", taking out, cooling, solidifying and cutting into blocks.

3. In step D of claim 1, the paste collection can also be carried out by a modern method: heating and concentrating to the original volume of 1/4-1/3, adding auxiliary materials such as rock sugar and yellow wine for improving the color, smell, taste and formability of the product, and spray drying to obtain the product.

Technical Field

The invention relates to an improved process for preparing Sangong paste by an enzymolysis method, belonging to the field of functional foods.

Background

The Sangong paste is a health-care food with Li nationality characteristics in Hainan, is prepared by decocting three male animal bones and meat of locally grown and strong rams, male dogs and cocks in Hainan, has the effects of enriching blood and tonifying qi, warming yang and tonifying kidney, building body, promoting growth and development and the like, has a long history for hundreds of years, is popular among people in Hainan, and is sold in the market at present.

Mutton is warm in nature and has the effects of warming the interior, replenishing blood and invigorating kidney yang, and the records in compendium of materia medica: mutton can warm the middle-jiao and tonify deficiency, tonify the middle-jiao and qi, stimulate appetite and build body, benefit kidney qi, nourish gallbladder and improve eyesight, and treat consumptive cold and five consumptive seven-hurted people; the dog meat is warm in nature and has the functions of tonifying qi and yang, and the traditional Chinese medicine believes that the dog meat can warm and tonify spleen and stomach, tonify kidney and yang, strengthen strength and nourish blood vessels; the chicken is slightly warm in nature and has the effects of warming the interior and tonifying qi, and the traditional Chinese medicine believes that the chicken is sweet in taste and can warm the middle-jiao and tonify the spleen, tonify qi and nourish blood, and tonify the kidney and replenish essence. The modern medical theory holds that animal protein contains a plurality of bioactive peptides which have the effect of promoting the health of human bodies, has the effects of resisting oxidation, resisting the rise of blood pressure, promoting nerve activity and the like, and macromolecular protein releases the small molecular bioactive peptides and amino acids after being digested and degraded by the stomach and intestine of the human bodies, thereby being easy to be absorbed and utilized by the human bodies and playing the effects of strengthening the bodies, tonifying and health care.

At present, the Sangong ointment is generally decocted by a traditional method in folk. The traditional boiling process of "Sangong ointment" is that the ram, the dog and the cock are generally dehaired, eviscerated and continuously boiled for 5 days and 4 nights in a big pot to obtain the ointment. According to the traditional process, about 50 kg of three male (ram, dog and cock) raw materials are generally decocted into paste, and about 1.5 kg of finished products can be obtained. The traditional boiling process of the Sangong ointment not only consumes long time and has low yield, but also has higher fat content in the obtained Sangong ointment, and the Sangong ointment is easy to deteriorate and difficult to store.

The invention improves the traditional boiling process to prepare the Sangong ointment by an enzymolysis technology, has the advantages of obviously shortened production period of products, greatly improved yield, 40 percent of active polypeptide content, capability of obtaining powdery dispersed solid by an ointment collecting method of spray drying and convenience for processing and using subsequent products. From the literature and patent published at present, the preparation method of the three pastes is not found, which is the same as the preparation method of the three pastes.

Disclosure of Invention

The invention aims to solve the technical problem that the traditional Sangong ointment boiling preparation process is improved, the invention not only provides an enzymolysis preparation method of the Sangong ointment, shortens the preparation time and improves the yield, but also the prepared Sangong ointment has higher nutrition and health care value, is easier to be absorbed by human bodies and improves the taste.

The invention is mainly realized by the following technical scheme:

1. removing hair and internal organs of healthy and adult rams, male dogs and cocks, and chopping into blocks according to the weight ratio of ram meat: and (3) male dog meat: mixing cock meat at a mass ratio of 2:2:1, adding about 3-5 times of water, cooking in a pressure cooker (with a pressure range of 0.1-0.12 Mpa and a temperature of 120-125 ℃ in the cooker) until bones are crisp, generally taking 4-5 h, and easily grinding or stirring to make the bones and meat pasty;

2. keeping the paste obtained in the step 1 at a constant temperature of 45-55 ℃, adding 1% of double enzymes (mass ratio of papain to trypsin is 3: 1) based on the mass of a substrate, carrying out double enzyme hydrolysis for 2-4 h, and properly stirring in the enzymolysis process to obtain an enzymolysis liquid;

3. filtering the enzymolysis liquid obtained in the step 2 by a sieve of 500-800 meshes, centrifuging the filtrate at 4000rpm for 15 minutes, if the clarity is not enough, centrifuging again, and removing an upper oil layer and a lower sediment to obtain a middle clear liquid;

4. heating and concentrating the clear liquid obtained in the step 3, collecting paste to obtain thick paste, adding auxiliary materials such as rock sugar and yellow wine for improving the color, smell, taste, formability and the like of the product, continuously stirring and concentrating to form a flag, taking out of the flag, cooling, solidifying and cutting into blocks to obtain the finished product; or heating and concentrating to 1/4-1/3 of the original volume, adding auxiliary materials such as rock sugar and yellow wine for improving the color, smell, taste, formability and the like of the product, and spray drying to obtain the product.

The obtained Sangong ointment product can be a traditional ointment similar to an donkey-hide gelatin sample, keeps the original use habit, and can also be prepared into a dispersed powder sample by adopting a modern process, so that the Sangong ointment is convenient for subsequent processing and use.

The following is a support for the present invention by some experimental data in the course of the invention, but not as a limitation of the invention:

1. sangong ointment yield of different enzymolysis time

According to the scheme of the invention, four parts of ram, dog and cock meat with equal mass are weighed according to the proportion, are cooked in a pressure cooker until the bones are crisp, are stirred into paste, are subjected to constant temperature of 50 ℃, are added with papain and trypsin for double-enzyme hydrolysis, the four parts of samples are respectively subjected to enzymolysis, are filtered and centrifuged after the enzymolysis is finished, are taken out the clear liquid in the middle layer to be boiled and concentrated into thick paste, and are finally collected into the paste, wherein the yield of the three pastes is shown in the table 1:

TABLE 1 Sangong extract yields at different enzymatic hydrolysis times

Time of enzymolysis	2h	2.5h	3.0h	3.5h
					Cock meat (g)	41.7	41.8	40.8	40.5
Ram meat (g)	83.4	83.3	80.2	81.2
					Male dog meat (g)	83.5	83.1	80.5	81.3
Weight of finished paste (g)	21.4	26.2	32.3	31.3
					Yield of Sangong ointment (%)	10.3	12.6	16.0	15.4

2. Content of polypeptide in SANGGAO paste with different enzymolysis time

Trichloroacetic acid is used for precipitating macromolecular protein which is not subjected to enzymolysis in a sample, after centrifugal separation, a biuret reagent is added into a supernatant, the absorbance value (A) of the supernatant is measured at 540nm, and the polypeptide content in the sample is calculated according to a standard curve. Preparing standard solution by using Gly-Tyr-Arg tetrapeptide standard products, and drawing a standard curve. And (3) measuring the absorbance of the three paste samples subjected to enzymolysis for 2h, 2.5h, 3h and 3.5h and traditional decoction, and calculating the polypeptide content of the samples, which is shown in table 2.

TABLE 2 Sangong ointment polypeptide content at different enzymolysis time

Sample (I)	Traditional Sangong ointment	Sangong ointment for 2h	Sangong ointment for 2.5h	Sangong ointment for 3h	Sangong ointment for 3.5h
						Absorbance (A)	0.439	0.513	1.105	1.487	1.236
Polypeptide content (%)	11.90	13.91	29.99	40.36	33.55

Detailed Description

The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention thereto.