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Pure chicken powder and preparation method and application thereof

The technology of pure chicken powder and chicken is applied in the field of preparation of flavor base materials, which can solve the problems of weak flavor intensity and the like, and achieve the effects of improving strong flavor, safe operation and good thermal stability.

Active Publication Date: 2013-03-27
GUANGDONG CHUBANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pure chicken powder produced by the method reported in the above patent has the characteristics of vivid and strong aroma of chicken, but the taste intensity is relatively weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Take chicken breast as raw material, add 0.8 times the weight of water, pass through a colloid mill, add flavored protease to hydrolyze until the degree of hydrolysis of chicken protein is 15%, keep at 80°C for 30 minutes, and obtain chicken protein enzymatic hydrolyzate;

[0024] (2) Enzymolysis and concentration of chicken protein to a solid content of 30% to obtain an enzymolysis concentrate;

[0025] (3) Add 3% glutamic acid and 0.1% pepsin to the enzymolysis concentrated solution, keep it at 40°C for 3 hours, keep at 80°C for 30 minutes to inactivate the enzyme, centrifuge at 6000g for 30 minutes, and obtain the enzymolysis reaction liquid;

[0026] (4) Pass the enzymatic hydrolysis reaction solution through a 50kDa ultrafiltration membrane to remove large molecular weight polypeptides and proteins to obtain the permeate;

[0027] (5) Spray-dry or freeze-dry the permeate to obtain pure chicken powder.

[0028]

Embodiment 2

[0030] (1) Take chicken breast meat as raw material, add 5 times the weight of water, pass through a colloid mill, add alkaline protease to hydrolyze until the degree of hydrolysis of chicken protein is 20%, keep at 95°C for 10 minutes, and obtain chicken protein enzymatic hydrolysis solution;

[0031] (2) Enzymolysis and concentration of chicken protein to a solid content of 40% to obtain an enzymolysis concentrate;

[0032] (3) Add 5% aspartic acid by weight of the concentrate to the enzymatic hydrolysis concentrate, add 0.3% chymotrypsin by weight of the concentrate, incubate at 60°C for 1h, keep at 95°C for 10min to inactivate the enzyme, centrifuge at 8000g for 15min to obtain Enzymolysis reaction solution;

[0033] (4) Pass the enzymatic hydrolysis reaction solution through a 100kDa ultrafiltration membrane to remove large molecular weight polypeptides and proteins to obtain the permeate;

[0034] (5) Spray-dry or freeze-dry the permeate to obtain pure chicken powder. ...

Embodiment 3

[0037] (1) Take chicken breast meat as raw material, add 2 times the weight of water, pass through a colloid mill, add trypsin to hydrolyze until the degree of hydrolysis of chicken protein is 18%, keep at 90°C for 20 minutes, and obtain chicken protein enzymatic hydrolyzate;

[0038] (2) Enzymolysis and concentration of chicken protein to a solid content of 35% to obtain an enzymolysis concentrate;

[0039] (3) Add 4% glycine by weight of the concentrated solution to the enzymatic hydrolysis concentrated solution, add 0.2% pepsin by weight of the concentrated solution, incubate at 50°C for 2 hours, keep at 90°C for 20 minutes to inactivate the enzyme, and centrifuge at 7000g for 20 minutes to obtain the enzymatic hydrolysis reaction solution;

[0040] (4) Pass the enzymatic hydrolysis reaction solution through a 50kDa ultrafiltration membrane to remove large molecular weight polypeptides and proteins to obtain the permeate;

[0041] (5) Spray-dry or freeze-dry the permeate to...

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PUM

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Abstract

The invention relates to pure chicken powder and a preparation method and an application thereof. The preparation method comprises the following steps: dissolving chicken protein control enzyme to be with degree of hydrolysis of 15 to 20%, keeping enzyme deactivation for 10 to 30 min at the temperature of 80 to 95 DEG C, carrying out concentration to the state that the solid matters are 30 to 40%, adding hydrophilic amino acid and 0.1 to 0.3% of protease, carrying out heat preservation for 1 to 3 hours at the temperature of 40 to 60 DEG C, maintaining enzyme deactivation for 10 to 30 min at the temperature of 80 to 95 DEG C, and carrying out ultrafiltration, spray-drying or freeze drying to obtain the pure chicken powder. The prepared pure chicken powder is applied to seasonings, so that the chicken freshness and Atsumi of seasonings can be significantly increased. The pure chicken powder has the advantages of simple process, low equipment investment, safe operation and large-scale preparation.

Description

technical field [0001] The invention relates to the preparation technology and application of flavor base material, in particular to the preparation method and application of pure chicken powder with strong umami taste and chicken flavor. Background technique [0002] Pure chicken powder is the core ingredient of bulk compound condiments such as chicken soup, chicken essence, chicken juice, and chicken powder. Its umami characteristics and quality directly determine the umami characteristics and product grades of chicken soup, chicken essence, chicken juice, and chicken powder. The production technology of pure chicken powder mainly contains the following methods at present. 1. It is made of chicken skeleton, chicken breast, chicken suet and other chicken and its processing by-products as raw materials, after high-pressure cooking, batching, refining, and spray drying. For example, the invention patent application (application number 201010277402.8) discloses a pure chicken...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 杨明泉贾爱娟陈穗吴广泉杨巧萍陈大坤刘占李磊
Owner GUANGDONG CHUBANG FOOD
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