Preparation method for compound chicken powder rich in flavor amino acid with high ratio and small molecular weight

Abstract

The invention provides a preparation method for compound chicken powder rich in flavor amino acid with high ratio and small molecular weight and belongs to the technical field of food resource development and processing. According to the preparation method, the compound chicken powder is produced according to the following sequence: carrying out acid hydrolysis on soybean protein isolate; carrying out microwave vacuum freeze-drying to prepare plant protein hydrolysate; blending with pure chicken powder, a compound flavor agent, spices and the like; adding an embedding agent; and carrying out superfine grinding, microwave sterilization, and sealing and packaging to obtain a final product. According to the preparation method, microwave vacuum freeze-drying, superfine grinding and microwave sterilization technologies are adopted in a preparation process so that flavor substances in a compound chicken powder product keep the salty and fresh flavor and the flavescent color and luster to the greatest degree; meanwhile, micro-molecule flavor amino acid added in compound chicken powder and an embedding technology can be used for significantly improving the tolerance to heat, acid and alkali of a product. The compound chicken powder is scientific in formula, abundant in nutrition, and proper in umami. The preparation method is reasonable in procedures, simple to operate, short in production period and suitable for industrial production.

Description

technical field [0001] The invention relates to a method for preparing compound chicken powder rich in amino acids with a high proportion of small molecular weight and umami flavor, and belongs to the technical field of food resource development and processing. Background technique [0002] Compound chicken powder is made by mixing edible salt, monosodium glutamate, chicken, chicken bone powder or its concentrated extract, monosodium glutamate and other auxiliary materials, with or without adding flavoring agents such as spices or edible flavors. A complex seasoning that combines the rich aroma and umami taste of chicken. In recent years, this type of product has been favored by consumers, but in order to improve the freshness of the product, the compound chicken powder currently on the market will contain a relatively high proportion of monosodium glutamate, which is unsafe to human health. At the same time, traditional compound chicken powder Chicken powder is easily deco...

AI Technical Summary

Problems solved by technology

In recent years, research on microwave sterilization has involved foods such as milk (Xiao Miaoxin, 2005), bread (Song Ru, 2005), meat products (Sun Chengfeng, 2001, Zhao Kai, 2001, Zheng Lin, 2002) etc. There are also many related invention patents, mainly focusing on soft packaging, canned fruit and vegetable packaged food, bean products, etc., such as a microwave sterilization method for soft packaged food (publication number CN102835714A), a new microwave sterilization process for canned fruit and vegetable food (publication number CN1631179), a new process of swirling wave microwave sterilization of fruit and vegetable food (public number CN1864499), a process for antisepsis and preservation of soybean products packed with microwave sterilized nitrogen gas (public number CN101006804), etc., and the sterilization and effect of compound chicken powder have been reported at home and abroad still very little