A Method For Preparing Porcine Osteoporosis Taste Peptides

摘要

#$%^&*AU2020100935A420200709.pdf#####Abstract The invention provides a method for preparing porcine osteoporosis taste peptides. In the preparation method, the boiled pork minced bone broth is screened and double-filtered to remove impurities such as pork minced bone in the broth more thoroughly and improve the smoothness of the broth. After filtration, the filtrate can remove the oily substances in the filtrate and improve the purity and taste of the peptide. Enzymatic hydrolysis of pork bone osteoin and Maillard reaction can hydrolyze the protein in pork bone osteoin into small molecule taste peptides and amino acids to improve the aftertaste and umami taste of the product. The pork bone hormone taste peptide prepared by the method provided by the present invention has a delicious and mellow taste, high nutrition, health care, and protein content, and is rich in a variety of taste peptides, umami taste peptides, and thick taste peptides. The aroma is round and full, the taste is mellow, and the aftertaste is lasting.