Method for preparing chicken flavoring from waste beer yeast

Abstract

The invention provides a method for preparing a chicken flavoring from waste beer yeast. The method comprises the following steps: adding water to the waste beer yeast, uniformly stirring the water and the waste beer yeast, sieving the obtained mixture, centrifuging the sieved mixture, centrifuging and washing the centrifuged mixture, and collecting yeast mud obtained after the centrifugation; placing the yeast mud in a container, adding water, uniformly stirring the yeast mud and the water to prepare a yeast suspension, adjusting the pH value, adding flavor protease, and carrying out enzymatic hydrolysis; deactivating enzymes after the enzymatic hydrolysis ends, centrifuging obtained product, and collecting obtained supernatant to obtain a yeast proteolysis liquid; and adding reducing sugar, thiamine, sulfur-containing amino acids, glycine and chicken fat, adding the obtained material to a high pressure reaction kettle, carrying out a Maillard reaction, introducing condensed water after the reaction ends in order to cool the obtained reaction product to room temperature, and taking out the product to obtain the chicken flavoring. The chicken flavoring produced in the invention has delicious taste, attractive flavor and rich nutrients; and the waste beer yeast is adopted as a raw material, so the production cost is reduced, the environment is protected, and resources are effectively and comprehensively used.

Description

technical field [0001] The invention relates to the field of preparation of flavors and fragrances, in particular to a method for preparing chicken flavors from beer waste yeast. Background technique [0002] With the development of the food industry and the continuous improvement of living standards, when people choose food, in addition to caring about its nutritional value and hygienic quality, they also pay attention to its color and fragrance to obtain sensory and psychological pleasure. Aroma substances are attracting more and more attention, and meat-flavored foods are especially popular with consumers. Chicken essence has a strong chicken aroma, delicious taste, attractive flavor, and rich nutrition. It can be widely used in flavoring instant noodles, soup, meat products, chicken essence, seasoning sauce, hot pot base, etc., and is increasingly favored by people. The research on meat flavor essence in our country started relatively late. At present, the domestic meat...

AI Technical Summary

Problems solved by technology

At present, there are few studies on Maillard reaction using yeast hydrolyzate as amino acid source

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