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Preparation method for chicken protein enzymolysis liquid and prepared chicken protein enzymolysis liquid

A technology of proteolysis solution and protease, which is applied in food preparation, application, food science, etc., can solve the problems of monotonous taste and loss of chicken nutrients, etc., and achieve the effect of facilitating human body absorption, enriching taste, and pure flavor

Inactive Publication Date: 2011-12-21
中科凤祥生物工程股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the soup is made from fresh chicken by stewing under normal pressure or high pressure, and the protein will solidify when it encounters high heat or the soup is boiled for too long. In the chicken broth, most of it remains in the meat and is discarded, losing most of the chicken's nutrients and the taste is relatively simple

Method used

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  • Preparation method for chicken protein enzymolysis liquid and prepared chicken protein enzymolysis liquid
  • Preparation method for chicken protein enzymolysis liquid and prepared chicken protein enzymolysis liquid

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1: comparative test of the degree of hydrolysis of protein

[0024] In the test, a mixed enzyme composed of compound protease and flavor protease was selected for enzymolysis under suitable conditions. Compared with the high-pressure stewing method, the degree of protein hydrolysis was analyzed. The results are shown in Table 1.

[0025] The invention adopts the formaldehyde titration method to measure the degree of hydrolysis of the protein. Calculated as follows:

[0026] Degree of hydrolysis (%)=(content of free ammoniacal nitrogen in chicken broth / content of nitrogen in chicken broth)×100%

[0027] Table 1 The degree of hydrolysis of different proteases

[0028]

[0029] It can be seen from Table 1 that the degree of hydrolysis of combined protease and flavor protease is significantly greater than that of high-pressure stewing, and when the mass ratio of compound protease and flavor protease is 1:3, the degree of hydrolysis of protein is significantl...

Embodiment 2

[0030] Embodiment 2: amino acid content analysis test

[0031] Take an equal amount of fresh chicken nuggets and pulverize them, add water to immerse them, and use a mixed enzyme of compound protease and flavor protease with a mass ratio of 1:3 to carry out enzymolysis under suitable conditions. Analyze the type and content of amino acids. The detection of amino acid types and content is carried out with reference to the determination standard of amino acids in food GB / T 5009.124-2003.

[0032] Table 2 Amino acid detection results

[0033]

[0034] The test results show that the content of leucine, which can improve the flavor, in the chicken protein hydrolyzate of the mixed enzyme of compound protease and flavor protease with a mass ratio of 1:3 is significantly higher than that of high-pressure stewing chicken broth, while the content of other amino acids Amounts similar to those found in pressure-cooked chicken broth. The results showed that the enzymatic hydrolysis o...

Embodiment 3

[0035] Embodiment 3: the preparation of chicken protein enzymatic hydrolyzate of the present invention

[0036] Crush the washed 100 kg fresh chicken nuggets, immerse them in water, and precook them in boiling water for about 15 minutes. Cool, adjust the pH value to 6.8-7.2, add 3 kg of flavor protease and 1 kg of compound protease, and enzymatically hydrolyze at 55°C for 3 hours. Heat the enzymolysis solution to 80°C for 20 minutes to inactivate the enzyme. Use a 100-mesh filter to filter out the bone residue, and use a high-speed centrifuge to separate the oil and impurities in the soup.

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Abstract

The invention relates to the technical field of food, and discloses a preparation method for chicken protein enzymolysis liquid and the prepared chicken protein enzymolysis liquid. The preparation method for the chicken protein enzymolysis liquid comprises the following steps of: crushing cleaned fresh chicken pieces, adding water to soak the crushed chicken, regulating the pH value to be between 6.8 and 7.2, adding protease, performing enzymolysis for 2 to 3 hours at the temperature of between 50 and 55 DEG C, filtering, collecting the filtrate, and thus obtaining the chicken protein enzymolysis liquid, wherein the mass ratio of the fresh chicken pieces to the protease is 100:3-100:6, and the protease consists of composite protease and flavor protease in a mass ratio of 1:3. The chicken protein is hydrolyzed by adopting a biodegradation technology under the combined action of the composite protease and the flavor protease, so that the hydrolysis degree of the protein can be improved, the content of leucine with effect of improving the flavor is improved, sourness and bitterness of the enzymolysis liquid are weakened, the delicate flavor of the enzymolysis liquid is improved, the mouthfeel is improved, and the chicken protein enzymolysis liquid has fresh taste and thick fragrance.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing chicken protein enzymatic hydrolyzate and the prepared chicken protein enzymatic hydrolyzate. Background technique [0002] Chicken is an indispensable food in daily life. Compared with other meats, the nutritional content of chicken is quite prominent, and it is a food with high protein and low fat. The protein content in chicken is as high as 29%, which is much higher than that in duck, pig, and beef, while the lipid content is only 4.2%, and about 80% of the fatty acids in chicken fat are oleic acid, linoleic acid and palmitic acid , the total amount of unsaturated fatty acids can account for 70%. Chicken is also rich in trace elements such as V A , V B1 , V B2 and niacin, etc., are necessary for the human body to maintain normal physiological functions. [0003] The most nutritious way to eat chicken is to make soup. Chicken soup is widely welcomed by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/221A23L13/50A23L27/10
Inventor 李元亮孔令显张传立孟庆洋
Owner 中科凤祥生物工程股份有限公司
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