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Method of preparing chicken flavor material by utilization of compound enzyme

A compound enzyme and chicken technology, applied in food preparation, application, food science, etc., can solve the problems of long hydrolysis time, single taste, bitter aftertaste, etc., and achieve the effect of short preparation time, simple method and high degree of hydrolysis

Inactive Publication Date: 2014-07-09
成都圣恩生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, a single enzyme is usually used to enzymolyze the chicken skeleton. This enzymolysis method has a single taste after enzymolysis, a bitter aftertaste, a low degree of hydrolysis, and a long hydrolysis time, and the final chicken is tasteless. The nutritional value of the finished product is not high, for example, the recovery rate of the amino acid or protein in the seasoning is not high, and it is lost or destroyed in the preparation process
In addition, the ingredients in some seasoning production techniques can add other condiments, for example, the patent No. CN101214041B named "seasoning seasoning and preparation method thereof" describes the flavoring seasoning needs to add soy sauce to make the The seasoning mentioned above will destroy the flavor of the chicken itself, making the prepared seasoning lose its natural taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The chicken skeleton is passed through a powerful bone crusher, a bone mud mill and a colloid mill to obtain bone mud. The protein content of the bone mud is 17.5% as measured by the Kjeldahl method.

[0026] Weigh 5 kg of bone slime, adjust the pH of the bone slime solution to 7.5 with 0.1mol / L hydrochloric acid and sodium hydroxide aqueous solution, add 0.02 kg of papain and 0.02 kg of alkaline protease, and carry out enzymatic hydrolysis under the action of ultrasonic waves, and the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis time is 5h. After the enzymatic hydrolysis, the degree of protein hydrolysis of the enzymolyzed solution measured by formaldehyde titration was 23.5%.

[0027] Then add 0.17kg cysteine, 0.34kg alanine, 0.08kg glycine, 0.17kg xylose and 0.5kg glucose, 1.34kg water, 0.13kg salt, 0.5kg chicken oil, 0.03kg vitamin B1 to the enzymolysis solution , Carry out Maillard reaction at 110°C for 90 minutes, add 0.01kg of ginger powder...

Embodiment 2

[0029] The chicken skeleton is passed through a powerful bone crusher, a bone mud mill and a colloid mill to obtain bone mud. The protein content of the bone mud is 17.2% as measured by the Kjeldahl method.

[0030] Weigh 5kg of bone slime, adjust the pH of the bone slime solution to 7.2 with 0.1mol / L hydrochloric acid and sodium hydroxide aqueous solution, add 0.02kg of papain and 0.02kg of alkaline protease, and carry out enzymatic hydrolysis under the action of ultrasonic waves, and the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis time is 4h. After the enzymatic hydrolysis, the degree of protein hydrolysis of the enzymolyzed solution was measured to be 24.6% by formaldehyde titration.

[0031] Then add 0.25kg cysteine, 0.34kg alanine, 0.04kg glycine, 0.24kg xylose, 0.6kg glucose, 1.26kg water, 0.08kg salt, 0.42kg chicken oil, 0.03kg vitamin B1 to the enzymolysis solution , Carry out Maillard reaction at 110°C for 80 minutes, stir evenly, then emulsify...

Embodiment 3

[0033] The chicken skeleton is passed through a powerful bone crusher, a bone mud mill and a colloid mill to obtain bone mud. The protein content of the bone mud is 17.6% as measured by the Kjeldahl method.

[0034] Weigh 5kg of bone slime, adjust the pH of the bone slime solution to 7.8 with 0.1mol / L hydrochloric acid and sodium hydroxide aqueous solution, add 0.02kg of papain and 0.02kg of alkaline protease, and carry out enzymolysis under the action of ultrasonic waves, and the enzymatic hydrolysis temperature is 50 ℃, the enzymatic hydrolysis time is 4h. After the enzymatic hydrolysis, the degree of protein hydrolysis of the enzymolyzed solution was measured to be 23.8% by formaldehyde titration.

[0035] Then add 0.16kg cysteine, 0.32kg alanine, 0.12kg glycine, 0.08kg xylose, 0.26kg glucose, 1.44kg water, 0.12kg salt, 0.48kg chicken oil, 0.03kg vitamin B1. Perform Maillard reaction at 110°C for 85 minutes, add 0.08kg monosodium glutamate and 0.05kg ginger powder to the r...

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Abstract

The invention relates to a method of preparing a chicken flavor material by utilization of a compound enzyme. The objective of the invention is to provide a method of preparing the chicken flavor material by utilization of the compound enzyme, wherein the method has characteristics of a good nutrient preserving rate, a simple process and operations, and short preparation time. The method includes steps of: smashing chicken bone, adjusting the pH value to 7-8, adding compound protease, performing enzymatic hydrolysis, mixing the product with amino acids, sugar, salt, chicken meat grease, vitamin B1 and water, performing a Maillard reaction, performing spray granulation, and drying to obtain a finished product. The method is simple and short in preparation time. The flavor material prepared through enzymatic hydrolysis by adding the compound enzyme and the Maillard reaction has natural chicken fragrance and is free of other bad taste. The flavor material is rich in amino acid, polypeptide, protein and other beneficial components. The hydrolysis degree of protein in the enzymatic hydrolysis step is high. The recovery rate of the protein and hydrolysates thereof in the product is high.

Description

technical field [0001] The invention relates to a method for preparing a flavor enhancer, in particular to a method for preparing a chicken seasoning by using a compound enzyme. Background technique [0002] Flavoring is a kind of flavor enhancer in food seasoning, which is a substance with a certain food aroma extracted from natural plants or animals through food chemical methods, mainly containing proteins, nucleotides, amino acids and other substances. Because of its natural green color and delicious taste, it is a taste experience that is difficult to be prepared by a single seasoning such as monosodium glutamate, so it is very popular in the food market. [0003] Chicken seasoning is a substance with chicken flavor extracted from natural chicken or chicken bones through food chemical methods. In the prior art, a single enzyme is usually used to enzymolyze the chicken skeleton. This enzymolysis method has a single taste after enzymolysis, a bitter aftertaste, a low degr...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/227A23L1/221A23L27/26A23L27/10A23L27/21
CPCA23L27/26
Inventor 张敏
Owner 成都圣恩生物科技股份有限公司
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