Preparation method of composite amino acid chelated calcium

• Main Authors: WEI YUXI, GAO XIANG, LI YUJIN, JIAO KUI
• Format: Patent
• Language: Chinese; English
• Published: 04.09.2018
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention discloses a preparation method of composite amino acid chelated calcium. The method adopts scallop outer mantles and scallop shells which are leftovers of scallop processing as raw materials, fully utilizes the characteristics that the scallop outer mantles are high in crude protein content and the scallop shells are high in calcium carbonate content, and subjects the scallop outer mantles to cooking, degreasing, enzymolysis and chelation with calcium salt so as to obtain an organic calcium product rich in a plurality of amino acids. Not only the method fully utilizes the leftovers of scallop processing and reduces production cost, but also the prepared composite amino acid chelated calcium has high nutritional value and a delicious taste so as to bring great economic value. 本发明公开了种复合氨基酸螯合钙的制备方法，采用扇贝加工的下脚料扇贝裙边和扇贝贝壳为原料，充分利用扇贝裙边的粗蛋白含量高和扇贝贝壳中碳酸钙含量高的特点，将扇贝裙边经过熟制、脱脂、酶解以及与钙盐螯合等过程，制备成富含多种氨基酸螯合钙的有机钙产品，不仅充分利用了扇贝加工废料，降低了生产成本，而且制备的复合氨基酸螯合钙具有很高的营养价值和鲜美味感，从而带来巨大的经济价值。