Method for producing chicken flavor essence base material by using chicken framework

Abstract

The invention relates to a method for producing a chicken flavor essence base material by using a chicken framework, which comprises the following steps: firstly, crushing the cleaned chicken framework by a bone crusher, grinding the crushed chicken framework into chicken bone cement of which diameter is 10 + / - 5mu m by a colloid grinder, directly delivering the chicken bone cement into a reaction kettle without high-temperature boiling, adding water into the chicken bone cement to make the solid content reach 8 percent, and adjusting the pH to 7.0 by using 10 percent NaOH solution; adding 0.5 to 1.5 percent of composite proteinase by mass of the chicken bone cement into the mixture, and carrying out enzymolysis for 3 to 5 hours at a temperature of 55 DEG C; adding a thermal reaction mixture into the reaction kettle; heating the reaction kettle to make the mixture react at a temperature of between 100 and 125 DEG C; and after reacting for 30 to 180 minutes, obtaining the essence base material with intense chicken flavor, wherein the thermal reaction mixture comprises: 5 to 15 percent of glucose, 5 to 10 percent of xylose, 1 to 3 percent of cysteine hydrochloride, 1 to 3 percent of glycin, 30 to 50 percent of enzymolysis liquid, 1 to 5 percent of chicken fat, 5 to 20 percent of yeast powder, and 0.5 to 1.5 percent of vitamin B1.

Description

1. Technical field [0001] The invention relates to the preparation technology of meat flavor essence, especially the preparation technology of Chinese characteristic essence, and belongs to the technical field of food ingredients. 2. Background technology [0002] Meat flavor is a new type of edible flavor developed in the last 30 years, also known as heat-reactive flavor, which includes a series of flavors of animal meat products including pork flavor, beef flavor, chicken flavor, various seafood flavors, etc. The general term for food flavors can be widely used in processed meat foods and convenience foods. Meat flavors are usually divided into two categories: natural meat flavors and synthetic meat flavors. Heat-reactive flavors are generally obtained by simulating the formation of natural meat flavors. It is a thermal reaction system composed of precursor substances that produce certain meaty aromas. Under specific conditions, it undergoes a series of complex Maillard ...

AI Technical Summary

Problems solved by technology

[0013] Aiming at the low utilization rate of chicken bones and the high cost of preparing meat flavors, the present invention takes biological enzymatic hydrolysis as a breakthrough point based on the ingredients of chicken bone paste. The chicken bone paste does not undergo high-temperature cooking treatment, and is directly enzymatically hydrolyzed with compound enzymes. , by using the Maillard reaction, a preparation method of chicken flavor essence base material was explored, which is of great significance to the comprehensive utilization of chicken bones, the improvement of resource utilization efficiency and the protection of the environment