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Low-salt high-freshness chicken essence and preparation method thereof

A technology of chicken essence and umami agent, applied in the field of low-salt, high-fresh chicken essence and its preparation, can solve the problems of poor freshness-enhancing effect of chicken essence, and achieve good umami enhancement effect, good water solubility, mellow and long-lasting umami taste Effect

Pending Publication Date: 2021-12-24
四川朝天香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to improve the defect that the addition of potassium chloride in the existing chicken essence will lead to the poor effect of chicken essence, this application provides a low-salt and high-fresh chicken essence and its preparation method, using the following technical scheme:

Method used

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  • Low-salt high-freshness chicken essence and preparation method thereof
  • Low-salt high-freshness chicken essence and preparation method thereof
  • Low-salt high-freshness chicken essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0058] Weigh 45kg of phosphate buffer solution with a pH of 7.0, 3kg of chicken protein peptide freeze-dried powder, 1kg of sucrose and 2kg of xylose in a reaction vessel, stir and mix, and collect the mixed solution;

[0059] (2) Take the mixed solution and heat it in an oil bath at 110°C, and keep it warm for 1000 minutes;

[0060] (3) Stand to cool to room temperature, dialyze and collect the dialysis product with a molecular weight of 2500Da, filter and freeze-dry to obtain sucrose-reducing sugar-protein peptide non-enzymatic browning reaction product 1.

preparation example 2

[0062] Weigh 47kg of phosphate buffer solution with a pH of 7.0, 4kg of chicken protein peptide freeze-dried powder, 2kg of sucrose and 2kg of xylose in a reaction container, stir and mix, and collect the mixed solution;

[0063] (2) Take the mixed solution and heat it in an oil bath at 115°C, and keep it warm for 110 minutes;

[0064] (3) Stand to cool to room temperature, dialyze and collect the dialyzed product with a molecular weight of 2750Da, filter and freeze-dry, and collect sucrose-reducing sugar-protein peptide non-enzymatic browning reaction product 2.

preparation example 3

[0066] Weigh 50kg of phosphate buffer solution with a pH of 7.0, 5kg of chicken protein peptide freeze-dried powder, 3kg of sucrose and 2kg of xylose in a reaction container, stir and mix, and collect the mixed solution;

[0067] (2) Take the mixed solution and heat it in an oil bath at 120°C, and keep it warm for 120 minutes;

[0068] (3) Stand to cool to room temperature, dialyze and collect the dialysis product with a molecular weight of 2500-3500 Da, filter and freeze-dry to obtain sucrose-reducing sugar-protein peptide non-enzymatic browning reaction product 3.

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Abstract

The invention relates to the field of seasonings, and particularly discloses low-salt high-freshness chicken essence and a preparation method thereof. The low-salt high-freshness chicken essence comprises the following substances in parts by weight: 10-25 parts of NaCl, 10-15 parts of white granulated sugar, 20-30 parts of a chicken extract, 20-30 parts of a flavor enhancer, 3-5 parts of an excipient, 4-6 parts of spices, 1-2 parts of an anti-caking agent, 15-20 parts of water, 6-8 parts of KCl and 10-20 parts of a freshness increasing agent; the freshness increasing agent is a sucrose-reducing sugar-protein peptide non-enzymatic browning reactant. The preparation method comprises the following steps of S1, pre-mixing; S2, secondary grinding; S3, preparation of nature slurry; and S4, mixing and granulating. The content of sodium salt in the low-salt and high-freshness chicken essence is effectively reduced, the flavor of the low-salt and high-freshness chicken essence is improved by selecting the freshness increasing agent, so that the delicate flavor of the prepared low-salt and high-freshness chicken essence is mellow and lingering.

Description

technical field [0001] The application relates to the field of food flavoring agents, in particular to a low-salt, high-fresh chicken essence and a preparation method thereof. Background technique [0002] Chicken essence seasoning is made of chicken, chicken bone powder or its concentrated extract, sodium glutamate, edible salt, taste nucleotide disodium, etc., with or without adding spices or food flavors to enhance flavor and enhance The spices are mixed and dried, and it is a compound seasoning with the umami taste and aroma of chicken. [0003] Traditional chicken bouillon seasonings have encountered the same high-salt and sodium health risks that other condiments and prepackaged foods have. Sodium salt (NaCl) has always been an indispensable raw material in salty seasonings. There are very few foods that do not add edible salt in people's daily recipes. Without salty taste as the basis, it is difficult to express other flavors vividly. Therefore, nowadays, the low-so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/21A23L27/40A23L33/175
CPCA23L27/00A23L27/215A23L27/40A23L33/175A23L27/10A23V2002/00A23V2200/15A23V2200/02A23V2200/30A23V2250/0644A23V2250/065A23V2250/0632A23V2250/204A23V2250/5118A23V2250/5112A23V2250/55A23V2250/638A23V2250/618A23V2250/628A23V2200/208
Inventor 秦浪付阳航蒋华红
Owner 四川朝天香食品有限公司
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