CN111034982A

CN111034982A - Method for synthesizing precursor of chicken flavor yeast extract

Info

Publication number: CN111034982A
Application number: CN201911334979.5A
Authority: CN
Inventors: 马丽娅; 王俊林; 张佳斌
Original assignee: Inner Mongolia Red Sun Food Co ltd
Current assignee: Inner Mongolia Red Sun Food Co ltd
Priority date: 2019-12-23
Filing date: 2019-12-23
Publication date: 2020-04-21

Abstract

The invention discloses a synthesis method of a precursor substance of a chicken flavor yeast extract, which comprises the steps of adding yeast extract, glucose, L-cysteine, L-cystine, L-alanine, L-arginine, L-glycine, thiamine and sodium chloride into a thermal reaction device, and carrying out thermal reaction after adjusting the pH value; then adding ribose, L-cysteine and L-glutamic acid, continuing to perform thermal reaction, and cooling to room temperature within 30min to terminate the reaction; and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product. The precursor prepared by the process has strong chicken fragrance, the delicate flavor can be effectively improved by adopting two-stage thermal reaction, simultaneously the bitter taste can be reduced, the additional value of the yeast extract is improved, and the precursor is applied to halal food and matched with other chicken-flavor raw materials and has wide application prospect.

Description

Method for synthesizing precursor of chicken flavor yeast extract

Technical Field

The invention belongs to the technical field of seasoning processing, and particularly relates to a processing technology of a chicken yeast extract and a chicken yeast extract prepared by the technology.

Background

The seasoning is an auxiliary food which can increase the color, the fragrance and the taste of dishes, promote appetite and benefit human health. Its main function is to improve the quality of the dish and meet the sensory requirements of consumers, thus stimulating appetite and improving human health. The chicken sauce is the latest delicate flavor seasoning of the fourth generation. It is produced with the first generation of gourmet powder, the second generation of specially fresh gourmet powder, the third generation of chicken essence and chicken powder. The chicken juice is developed by adopting modern biotechnology process on the basis of third generation chicken essence and chicken powder, is prepared by taking ground chicken or chicken bones or concentrated extracts thereof and other auxiliary materials as raw materials and adding or not adding flavoring agents such as spices and/or edible spices, and has the full-bodied delicate flavor and fragrance of chicken.

Scientific research finds that there are four main deliciousness that humans can perceive, and the deliciousness exists in four representative foods: kelp, mushroom, bonito, and chicken soup. The kelp contains a large amount of glutamic acid, the mushroom contains a large amount of guanylic acid, the bonito contains rich inosinic acid, and the chicken soup contains rich flavor-developing polypeptide and amino acid. These nutrients are a palatable mystery. With the development of biotechnology, scientists were surprised to find that yeast harbors all of the palatable precursor substances. The delicious precursor substances such as nucleic acid (which can be effectively degraded into flavor development guanylic acid and inosinic acid) and protein (which can be effectively degraded into flavor development polypeptide and amino acid) are extremely rich. People utilize modern bioengineering technology to carry out effective enzymolysis and refining on the delicious precursor substances in the natural edible yeast to form an unequally new generation of seasoning treasure, namely yeast extract.

The yeast extract is a product obtained by taking food yeast as a main raw material and carrying out enzymolysis and autolysis (separation and extraction can be carried out again) under the combined action of enzyme of the yeast or added food-grade enzyme, and is rich in soluble components in yeast cells such as amino acid, peptide, polypeptide and the like. However, the yeast contains some mixed bacteria, such as lactic acid bacteria and acetic acid bacteria, which cause the extract to have slight bitter taste, so that the prepared yeast extract has good flavor and taste, but the bitter taste is difficult to solve all the time.

CN1266642A discloses a seasoning prepared by taking yeast extract, chicken powder, pork powder, shrimp, crab and fish extract, sodium glutamate, salt, sugar, citric acid, hydrolyzed vegetable protein, hydrolyzed animal protein and maltodextrin as raw materials and carrying out conventional methods of batching, screening, weighing, mixing, granulating, packaging and the like. However, the product does not undergo thermal reaction.

CN1977661A discloses a production method of beef flavor type thermal reaction yeast extract, which comprises the following steps: (1) beef cutting; (2) mincing and cutting beef; (3) inactivating enzyme of beef; (4) beef enzymolysis; (5) passing through a colloid mill; (6) adding yeast extract and adding auxiliary materials; (7) carrying out reaction in a reaction kettle; (8) and (6) packaging the product. Although the whole inventive concept expounds and enhances the aroma and the taste of the yeast extract, and improves the characteristic aroma and the application effect of the yeast extract product; however, the preparation of the extract in the invention only adopts one thermal reaction treatment, and meanwhile, protease is adopted for enzymolysis in the whole process, and the bitter phenomenon of the extract is not clearly improved.

In order to meet the requirements of modern consumers of groups with higher living tastes, the requirements on the taste of the seasoning are continuously improved, and the seasoning with lighter bitter taste, higher freshness, richer taste type and more nutrition needs to be developed.

Disclosure of Invention

Based on the defects, the invention aims to provide a synthesis method of a chicken flavor yeast extract precursor substance which has strong delicate flavor, lighter bitter taste, wide application and strong chicken flavor. The invention is realized by the following means:

first, the present invention provides meat flavor by a first thermal reaction using glucose and amino acids, and browning (A) using a three-factor three-level orthogonal experiment_420nm) The first thermal reaction process conditions are optimized for the standard. The orthogonal factor design is shown in table 1, and the formal experimental results are shown in table 2.

TABLE 1L 9 (3)³) Orthogonal design factor table

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TABLE 2 results and analysis of orthogonal experiments

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As can be seen from tables 1 and 2, the chicken flavor precursor is synthesized by optimizing and reflecting the maillard reaction progress degree on the primary thermal reaction process conditions, and the cross experiment is performed by optimizing the primary thermal reaction process conditions with the browning degree as the standard, so that the influence of the reaction temperature on the browning degree is the greatest, the reaction time is the next, and the system PH is the last. When the reaction temperature is 110 ℃, the reaction time is 50min, and the system pH is 8.0, the browning degree is maximum.

Secondly, in order to realize the precursor of the chicken meat-flavor yeast extract with strong delicate flavor, ribose and amino acid are adopted to carry out secondary thermal reaction to provide meat flavor, and a three-factor three-level orthogonal experiment is adopted to optimize the process conditions of the secondary thermal reaction by taking sensory evaluation as a standard. The orthogonal factor design is shown in table 3, and the formal experimental results are shown in table 4.

TABLE 3L 9 (3)³) Orthogonal design factor table

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TABLE 4 results and analysis of orthogonal experiments

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As can be seen from tables 3 and 4, the chicken flavor precursor is synthesized by optimizing and adjusting the degree of progress of the ribose Maillard reaction on the process conditions of the secondary thermal reaction, and the chicken flavor precursor is obtained by optimizing the process conditions of the secondary thermal reaction by taking the sensory evaluation as a standard and performing an orthogonal experiment, wherein the influence of the addition amount of ribose on the sensory evaluation is the largest, the reaction temperature is the second, and the reaction time is the last. When the addition amount of ribose was 2%, the reaction temperature was 90 ℃ and the reaction time was 25min, the sensory evaluation score was the highest.

A precursor material synthesis method of chicken flavor yeast extract comprises the following steps:

(1) first thermal reaction: adding yeast extract, glucose, L-cysteine, L-cystine, L-alanine, L-arginine, L-glycine, thiamine and sodium chloride into a thermal reaction device, and carrying out thermal reaction after adjusting the pH value;

(2) secondary thermal reaction: adding ribose, L-cysteine and L-glutamic acid, continuing to perform thermal reaction, and cooling to room temperature within 30min to terminate the reaction;

(3) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.

Further, 90-110 parts of yeast extract, 4-5 parts of glucose, 2-3 parts of L-cysteine, 1-2 parts of L-cystine, 1-2 parts of L-alanine, 1-2 parts of L-arginine, 1-2 parts of L-glycine, 2-4 parts of thiamine and 2-3 parts of sodium chloride in the step (1).

Further, the pH value in the step (1) is 8.0, the thermal reaction temperature is 105-110 ℃, and the thermal reaction time is 40-50 min.

Further, the ribose of the step (2) is 1-2 parts, the L-cysteine is 1-2 parts, and the L-glutamic acid is 1-2 parts.

Further, the thermal reaction temperature in the step (2) is 95-100 ℃, and the thermal reaction time is 20-25 min.

The invention also discloses a chicken flavor yeast extract precursor prepared by any one of the synthesis methods.

The invention also discloses a preparation method of the precursor substance of the chicken flavor yeast extract in halal food and other chicken flavor raw materials.

The invention has the beneficial effects that:

1. the precursor of the yeast extract with chicken fragrance is synthesized by adopting non-meat-source raw materials and taking the yeast extract as a main raw material, is applied to halal food and is matched with other chicken-flavor raw materials, and has wide application prospect.

2. The patent aims to increase the characteristic chicken fragrance in yeast extract and improve the delicate flavor by two-stage thermal reaction. However, it was found during the whole process of the invention that not only the above-mentioned advantageous effects are obtained but also the bitterness present in the extract is unexpectedly reduced by the two-stage thermal reaction treatment. Through two-stage thermal reaction, a chicken flavor yeast extract precursor is synthesized, and the additional value of the yeast extract is improved.

It should be noted that the technical effect of the present invention is the result of the mutual cooperation and interaction of the process steps and parameters, and is not the superposition of simple processes, and the effect produced by the organic combination of the processes far exceeds the superposition of the functions and effects of each single process, so the present invention has better advancement and practicability.

Drawings

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

Example 1

(1) First thermal reaction: adding 90 parts of yeast extract, 4 parts of glucose, 2 parts of L-cysteine, 1 part of L-cystine, 1 part of L-alanine, 1 part of L-arginine, 1 part of L-glycine, 2 parts of thiamine and 2 parts of sodium chloride into a thermal reaction device, adjusting the pH value to 8.0, and reacting for 40min at the temperature of 105 ℃.

(2) Secondary thermal reaction: adding 1 part of ribose, 1 part of L-cysteine and 1 part of L-glutamic acid, continuing the thermal reaction at 95 ℃ for 20min, and cooling to room temperature within 30min to terminate the reaction.

Example 2

(1) First thermal reaction: 100 parts of yeast extract, 5 parts of glucose, 3 parts of L-cysteine, 2 parts of L-cystine, 1 part of L-alanine, 1 part of L-arginine, 1 part of L-glycine, 3 parts of thiamine and 3 parts of sodium chloride are added into a thermal reaction device, the PH value is adjusted to 8.0, and the reaction is carried out for 45min at the temperature of 108 ℃.

(2) Secondary thermal reaction: adding 2 parts of ribose, 1 part of L-cysteine and 1 part of L-glutamic acid, continuing the thermal reaction at 95 ℃ for 25min, and cooling to room temperature within 30min to terminate the reaction.

Example 3

(1) First thermal reaction: adding 110 parts of yeast extract, 5 parts of glucose, 3 parts of L-cysteine, 2 parts of L-cystine, 2 parts of L-glycine, 2 parts of L-alanine, 2 parts of L-arginine, 4 parts of thiamine and 3 parts of sodium chloride into a thermal reaction device, adjusting the pH value to 8.0, and reacting for 50min at the temperature of 110 ℃.

(2) Secondary thermal reaction: adding 2 parts of ribose, 2 parts of L-cysteine and 2 parts of L-glutamic acid, continuing the thermal reaction at 100 ℃ for 25min, and cooling to room temperature within 30min to terminate the reaction.

Comparative example 1

This comparative example 1 combines two thermal reactions into one step compared to example 1;

(1) first thermal reaction: adding 90 parts of yeast extract, 4 parts of glucose, 1 part of ribose, 3 parts of L-cysteine, 1 part of L-cystine, 1 part of L-glycine, 1 part of L-alanine, 1 part of L-arginine, 1 part of L-glutamic acid, 2 parts of thiamine and 2 parts of sodium chloride into a thermal reaction device, adjusting the pH value to 8.0, reacting at 105 ℃ for 40min, and cooling to room temperature within 30min to terminate the reaction.

(2) And (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.

Comparative example 2

This comparative example 2 compares to example 1 without the addition of cysteine, cystine;

(1) first thermal reaction: adding 90 parts of yeast extract, 4 parts of glucose, 1 part of L-alanine, 1 part of L-arginine, 1 part of L-glycine, 2 parts of thiamine and 2 parts of sodium chloride into a thermal reaction device, adjusting the pH value to 8.0, and reacting for 40min at the temperature of 105 ℃.

(2) Secondary thermal reaction: adding 1 part of ribose and 1 part of L-glutamic acid, continuing the thermal reaction at 95 ℃ for 20min, and cooling to room temperature within 30min to terminate the reaction.

Comparative example 3

This comparative example 3 compares to example 1 without addition of L-alanine, L-arginine, L-glycine, L-glutamic acid;

(1) first thermal reaction: adding 90 parts of yeast extract, 4 parts of glucose, 2 parts of L-cysteine, 1 part of L-cystine, 2 parts of thiamine and 2 parts of sodium chloride into a thermal reaction device, adjusting the pH value to 8.0, and reacting for 40min at the temperature of 105 ℃.

(2) Secondary thermal reaction: adding 1 part of ribose and 1 part of L-cysteine, continuing the thermal reaction at 95 ℃ for 20min, and cooling to room temperature within 30min to terminate the reaction.

Comparative example 4

This comparative example 4 compares to example 1 without the addition of thiamine;

(1) first thermal reaction: adding 90 parts of yeast extract, 4 parts of glucose, 2 parts of L-cysteine, 1 part of L-cystine, 1 part of L-alanine, 1 part of L-arginine, 1 part of L-glycine and 2 parts of sodium chloride into a thermal reaction device, adjusting the pH value to 8.0, and reacting for 40min at 105 ℃.

Test example 1

Evaluation criteria

1. Measurement of browning degree of Maillard reaction product

Diluting Maillard reaction product with distilled water 50 times, and using distilled water as blank, wherein absorbance at 420nm represents browning processDegree (A)_420nm）。

2. Sensory evaluation

The chicken meat flavor yeast extract precursor prepared in examples 1-3 and comparative examples 1-3 is uniformly mixed with warm water according to a ratio of 1:20 (g/g), and then is subjected to heat preservation in a water bath at 60 ℃ for 10min for sensory evaluation.

Sensory evaluation was performed by a sensory panel of 20 persons (10 men and 10 women).

The evaluation method comprises the following steps: firstly, the appearance and color of the sample are tasted by smelling the smell of the sample to evaluate the taste of the sample, and the key point is to evaluate whether the sample is fresh or not and whether the sample has bitter taste or not. The evaluation items and evaluation criteria are shown in Table 5, and the sensory evaluation results are shown in Table 6.

TABLE 5 sensory evaluation Table

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TABLE 6 sensory evaluation results

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As can be seen from tables 5 and 6, the sensory evaluation scores of examples 1 to 3 were higher than those of comparative examples 1 to 4, and it was found from example 1 that, compared with comparative example 1, if two thermal reactions were combined into one step, the bitterness of the precursor material of the muscle-flavored yeast extract was significantly increased, and the flavor of chicken was significantly reduced, and thus it was found that, in addition to flavoring, the bitterness of the precursor material could be effectively reduced by performing the thermal reactions in a stepwise manner, which is an unexpected effect of the present invention in the development process. Example 1 compared with comparative example 2, it can be seen that cysteine and cystine have great contribution to meat flavor production in the maillard reaction; compared with the comparative example 3, the example 1 shows that the L-alanine, the L-arginine, the L-glycine and the L-glutamic acid have the effects of improving the freshness and the fragrance; example 1 compares with comparative example 4, it is clear that thiamine has an effect of promoting maillard reaction and enhancing flavor.

Test example 2

Application of chicken meat flavor yeast extract precursor in chicken essence

The chicken essence is obtained by mixing the chicken flavor yeast extract precursor, chicken cream and chicken powder, adding the chicken essence, crushing the raw materials, mixing, sieving, stirring twice and granulating. The formula of the chicken essence is shown in table 7, the sensory evaluation standard is shown in table 8, and the evaluation result is shown in table 9.

Table 7 formula table for chicken essence

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TABLE 8 sensory evaluation Table

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TABLE 9 sensory evaluation results

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As can be seen from tables 8-9, the sensory evaluation scores of the examples 1-3 are higher than that of the comparative example 1, and the chicken essence prepared by adding the chicken flavor yeast extract precursor and mixing the chicken paste chicken powder has the advantages of delicious and mellow taste and stronger fragrance.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims

1. A precursor substance synthesis method of chicken flavor yeast extract is characterized by comprising the following steps:

2. The synthesis method according to claim 1, wherein the yeast extract in step (1) comprises 90-110 parts, 4-5 parts of glucose, 2-3 parts of L-cysteine, 1-2 parts of L-cystine, 1-2 parts of L-alanine, 1-2 parts of L-arginine, 1-2 parts of L-glycine, 2-4 parts of thiamine and 2-3 parts of sodium chloride.

3. The synthesis method as claimed in claim 1, wherein the pH value in step (1) is 8.0, the thermal reaction temperature is 105-110 ℃, and the thermal reaction time is 40-50 min.

4. The method according to claim 1, wherein the ribose in the step (2) is 1 to 2 parts, the L-cysteine is 1 to 2 parts, and the L-glutamic acid is 1 to 2 parts.

5. The synthesis method of claim 1, wherein the thermal reaction temperature in the step (2) is 95-100 ℃ and the thermal reaction time is 20-25 min.

6. A chicken flavor yeast extract precursor prepared by the synthesis method of any one of claims 1 to 5.

7. A method for preparing Muslim food and other chicken meat flavor raw materials by using the chicken meat flavor yeast extract precursor material of claim 6.