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Chicken bone protein zymolyte and chicken essence substrate prepared by same

A technology of proteolysis and chicken essence, which is applied in food preparation, food science, application, etc., can solve the problems of ineffective utilization, limited source of raw materials, and cost reduction, and achieve the effects of low destructive power, realistic chicken aroma, and cost reduction

Inactive Publication Date: 2010-11-03
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a chicken bone protein enzymatic hydrolyzate and the chicken essence base material prepared therefrom, so as to solve the problem of the high cost of producing the chicken essence base material in the prior art and the limited source of raw materials; while waste materials such as chicken bones are generally discarded and cannot be used. Effective utilization and other issues, using cheap leftovers-chicken bones as raw materials, using bio-enzymolysis technology and thermal reaction spices development technology, developed a new type of chicken flavor base material. The aftertaste is long, the preparation process is simple, the raw materials are unexpected, the resources are effectively saved, the cost is significantly reduced, and the product has significant market competitiveness

Method used

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  • Chicken bone protein zymolyte and chicken essence substrate prepared by same
  • Chicken bone protein zymolyte and chicken essence substrate prepared by same

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preparation example Construction

[0031] The preparation steps of chicken essence base material comprise:

[0032] (1) Cooking of chicken oil: take fresh chicken subcutaneous fat, and boil light yellow chicken oil at 90°C to 100°C;

[0033] (2) Mixing and deployment: according to the ratio, chicken bone protein enzymatic hydrolyzate, plant hydrolyzed protein, yeast extract, glucose, xylose, thiamine, chicken oil, L-cysteine ​​hydrochloride, Propylene glycol and water are mixed, and the pH value is adjusted between 5 and 6;

[0034] (3) Maillard reaction: Pour the mixed solution of step (2) into a high-pressure reactor, raise the temperature to 100-120°C, react for 60-100 minutes and then quickly cool down to 50°C, open the kettle, and take out the reactant ;

[0035] (4) Concentration: the reactant is vacuum concentrated to a concentration of 35wt%-45wt% to obtain the chicken essence base material.

[0036] This product has a strong chicken aroma, full of meat, and outstanding chicken fat aroma, not greasy,...

Embodiment 1

[0040] (1) Raw material pretreatment: superfinely pulverize chicken bones to make 80-mesh bone paste, add water to prepare chicken bone paste suspension with a concentration of 25%, and heat at 90°C for 30 minutes;

[0041] (2) Enzymolysis: control the reaction temperature at 50°C, adjust the pH to 8.5, add pancreatin and Flavourzyme compound flavor protease successively, and the enzyme dosage is 0.98wt% and 2.6wt% of the chicken bone raw material (fresh weight) respectively, reaction 2 Hour.

[0042] (3) Enzyme inactivation: raise the temperature of the reaction system to 90°C for 10 minutes;

[0043] (4) Filtration: adopt a centrifuge, centrifuge at 4000 rpm for 10 minutes, and collect the supernatant;

[0044] (5) drying: freeze-drying to light yellow powder;

[0045] (6) Chicken oil cooking: take an appropriate amount of fresh chicken subcutaneous fat, and boil light yellow chicken oil at 90°C;

[0046] (7) Mixing, deployment: chicken bone protein enzymatic hydrolyzate ...

Embodiment 2

[0050] (1) Raw material pretreatment: superfinely pulverize chicken bones to make 90-mesh bone paste, add water to prepare chicken bone paste suspension, the concentration is 20wt%, and heat at 90°C for 30 minutes;

[0051] (2) Enzymolysis: Control the reaction temperature to 50°C, adjust the pH to 8, add trypsin and Flavourzyme compound flavor protease successively, the enzyme dosage is 0.865wt% and 2.3wt% of the chicken bone raw material (fresh weight), and react for 2 hours .

[0052] (3) Enzyme inactivation: raise the temperature of the reaction system to 90°C for 10 minutes;

[0053] (4) Filtration: adopt a centrifuge, centrifuge at 4000 rpm for 10 minutes, and collect the supernatant;

[0054] (5) drying: spray drying to light yellow powder;

[0055] (6) Chicken oil cooking: take an appropriate amount of fresh chicken subcutaneous fat, and boil light yellow chicken oil at 100°C;

[0056] (7) Mixing and deployment: chicken bone protein enzymatic hydrolyzate (8wt%), plant...

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Abstract

The invention provides a chicken bone protein zymolyte and a chicken essence substrate prepared by the chicken bone protein zymolyte, belonging to the technical field of poultry processing. The invention solves the problems of high cost for producing a chicken essence substrate, limited raw material sources, unavailable effective utilization generally by discarding leftovers, such as chicken bone, and the like, and the like in the prior art. In the invention, a novel chicken essence substrate is developed by adopting the cheap leftovers, namely chicken bone as a raw material and utilizing a biological enzymolysis technology and a hot reaction spice research technology; the chicken essence substrate is prepared by the following steps of: adopting the chicken bone zymolyte obtained after the chicken bone is subjected to double enzymolysis by pancreatic enzyme and Flavourzyme composite flavor protease as a main material, mixing the main material with hydrolyzed vegetable protein (HVP), a yeast extract, glucose, xylose, thiamine, chicken oil and propylene glycol according to a certain proportion; and carrying out Maillard reaction in a high-pressure reactor to prepare the chicken essence substrate with vivid chicken fragrance. The chicken essence substrate has vivid chicken fragrance, rich and strong chicken fragrance and long aftertaste.

Description

technical field [0001] The invention belongs to the technical field of poultry meat processing, and more specifically relates to a chicken bone protein enzymatic hydrolyzate and a chicken essence base material prepared therefrom. Background technique [0002] my country is a big country in the production and consumption of poultry meat. In 2008, my country's chicken production reached 10.15 million tons, ranking second in the world, and the production of chicken bones accounting for 25% of the total weight of chickens is also considerable. At present, most of the chicken bones are only used as animal feed, the added value of the product is low, and the utilization rate is very low. However, chicken bones are rich in high-quality protein and trace elements needed by the human body, as well as various nutrients such as phospholipids, chondroitin, vitamins and minerals. If the nutrition and flavor value of chicken bones can be applied to soups and seasonings, and new bone foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/227A23L27/26A23L27/21
Inventor 倪莉黄椿鉴易余艳
Owner FUZHOU UNIV
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