CN101317648A - Method for preparing chicken essence with control oxidization--Maillard Reaction of chicken fat raw material - Google Patents
Method for preparing chicken essence with control oxidization--Maillard Reaction of chicken fat raw material Download PDFInfo
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- CN101317648A CN101317648A CNA2008100229462A CN200810022946A CN101317648A CN 101317648 A CN101317648 A CN 101317648A CN A2008100229462 A CNA2008100229462 A CN A2008100229462A CN 200810022946 A CN200810022946 A CN 200810022946A CN 101317648 A CN101317648 A CN 101317648A
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Abstract
The invention provides a method for preparing chicken essence by controlling oxidation-Maillard reaction of chicken fat raw material, which belongs to the technical field of food additive. The method of the invention uses the chicken fat as the raw material; at the reaction temperature of 120-170 DEG C, air is pumped into the chicken fat by a type of bottom bubbling ventilation, with the air flowing speed of 2-10m<3>/kg.h and the oxidation time of 1-6 hours; xylose, glucose, L-cysteine and water with a certain quantity are added into the oxidation chicken fat to carry out the Maillard reaction at the temperature of 110-120 DEG C so as to prepare the chicken essence. The chicken essence prepared by the method of the invention can be widely applied to seasonings such as instant noodle seasoning, chicken essence, and the like; the selected raw material is natural without harms, the meat taste is real and delicious, the fragrance is strong and harmonic; as the chicken essence is characterized in that meat fragrance is strong, therefore, the method of the invention is a good way for preparing natural chicken essence. The method of the invention uses the air as the oxidant and carries out the reaction at high temperature; furthermore, the operation is easy and the cost of product is low.
Description
Technical field
A kind of control oxidization--Maillard Reaction of chicken fat raw material prepares the method for chicken essence, and the present invention relates to a kind of is raw material with natural chicken fat, prepares the method for chicken essence by the control oxidization--Maillard Reaction of fat, belongs to technical field of food additives.
Background technology
The present invention relates to a kind ofly utilize carbonyl containing compounds such as little molecule aldehyde in the chicken lipid oxidation product, ketone, carboxylic acid and amino acid, peptide, polypeptide etc. to contain amino-compound to carry out the method that Maillard reaction prepares chicken essence.
Chicken essence is the new food additive that grows up the nearly more than ten years at home, and its application relates to chickens' extract, condiment for instant noodles, convenient rice flour noodles condiment, sausage, roast chicken, all kinds of cooked meat product, fragrant thick chilli sauce and various leisure food.Chicken essence on the domestic market mainly passes through at present: 1. by spice, natural perfume material and synthetic perfume blending preparation.2. be that primary raw material passes through reaction for preparation with vegetable protein hydrolyzate (HVP) or animal protein hydrolysate (HAP).The chicken essence cost of producing with first kind of technology is lower, but meat fragrance is often fine and smooth inadequately, and because of using synthetic, the consumer is difficult for accepting; The chicken essence of producing with second kind of technology, although raw materials used be natural products, exist meat fragrance and fragrance symbol and be not the shortcoming of the feature insufficient fragrance of very desirable, meat.Carbonyl containing compounds such as the little molecule aldehyde in the fat oxidation product, ketone, carboxylic acid and contain the product that amino-compound carries out Maillard reaction with amino acid, peptide, polypeptide, protein etc. have stronger volatility, can produce the characteristic flavor on basis of meat.But it is domestic also less to adopting chicken fat control oxidation-thermal reaction process to prepare the system research of chicken essence.
Summary of the invention
The method that the purpose of this invention is to provide a kind of chicken fat control oxidation-reaction for preparation chicken essence.This method has overcome the deficiency and the shortcoming of existing method, adopt the control oxidation of chicken fat, do not forming under the prerequisite of becoming sour, make the abundant oxidation of chicken fat, generate carbonyl containing compounds such as multiple aldehyde, ketone, carboxylic acid effectively, and be aided with amino acid, reduced sugar participation Maillard reaction to produce better local flavor.The chicken essence meat flavour of this method preparation is vivid, aromatic flavour and lasting.
Technical scheme of the present invention: a kind of control oxidization--Maillard Reaction of chicken fat raw material prepares the method for chicken essence:
(1) chicken lipid oxidation: with chicken fat is raw material, under 120 ℃-170 ℃ reaction temperature, gives chicken fat bubbling air by the mode of bottom bubbling ventilation, and air velocity is 2～10m
3/ kg.h, oxidization time 1～6 hour; The peroxide value that makes oxidation chicken fat is 50-400mmol/kg, and anisidine value is 100-500, and acid number is 3-7mgKOH/g;
(2) carry out Maillard reaction and prepare chicken essence: add a certain amount of wood sugar, glucose, L-cysteine and water and under 110 ℃-120 ℃ temperature, carry out Maillard reaction and prepare chicken essence, described Maillard reaction prescription is: wood sugar 1.4g, glucose 0.6g, L-cysteine 1.5g, water 10g, the mass content of oxidation chicken fat is 1%-2%.
The chicken lipid oxidation is under 130 ℃-150 ℃ reaction temperature, and air velocity is 6～10m
3/ kg.h, oxidization time 2～4 hours; The peroxide value that makes oxidation chicken fat is 200-400mmol/kg, and anisidine value is 300-500, and acid number is that 3-5mgKOH/g can be better.
Technical process is as follows:
The control oxidizing process of chicken fat: in round-bottomed flask, add 30g raw material chicken fat, place oil bath pan to heat, to 120 ℃-170 ℃ of reaction temperatures, open air and timing, stop indexs such as the peroxide value of sample analysis oxidation chicken fat, anisidine value, acid number after reaching the reaction time.
Oxidation chicken fat participates in Maillard reaction: take by weighing 0.136g-0.272g oxidation chicken fat and add wood sugar 1.4g, glucose 0.6g, L-cysteine 1.5g, water 10g, the quality percentage composition that makes oxidation chicken fat obtains chicken essence behind 110 ℃-120 ℃ reaction 40-60min at 1%-2% in high-pressure sterilizing pot.
Oxidation heating-up temperature among the present invention is 120 ℃-170 ℃, and the better heating temperature is 130 ℃-150 ℃, and the length of heat time heating time changes according to conditions such as reaction temperature and air velocitys, and is generally at 1-6 hour, better with 2-4 hour.
The oxidation chicken fat peroxide value of the present invention's preparation is 50-400mmol/kg, is preferably 200-400mmol/kg, and anisidine value is 100-500, and 300-500 is better, and acid number is 3-7mgKOH/g, and 3-5mgKOH/g is better.
The analytical method of peroxide value, acid number, anisidine value can be with reference to GB/T5538-1995, GB/T530-1998 (ISO660:1983), ISO 6885-1998.
Beneficial effect of the present invention: the chicken essence of this method preparation can be widely used in the flavouring such as condiment for instant noodles, chickens' extract, and selected raw material is natural harmless, and meat flavour is truly outstanding, and the aromatic flavour harmony is the preferable approach of the natural level of preparation chicken essence.
The present invention uses air to make oxidant, at high temperature carry out, operation easily, product cost is lower, used air adopts the form bottom bubbling ventilation of air compressor, and air is directly passed to chicken fat bottom, then produces bubble in a large number, by the motion of bubble in chicken fat chicken fat is evenly fully contacted with air, to reach the oxidation purpose.
The specific embodiment
Embodiment 1
In round-bottomed flask, add 30g raw material chicken fat, place 130 ℃ of oil bath pans to heat, open air (air velocity 8m after reaching reaction temperature
3/ kg.h) and timing stop reaction after 2 hours, the peroxide value of sample analysis oxidation chicken fat is that 343.49mmol/kg, anisidine value are 338.52, acid number is 3.20mgKOH/g.Take by weighing 0.136g oxidation chicken fat and add wood sugar 1.4g, glucose 0.6g, L-cysteine 1.5g, water 10g, the quality percentage composition that makes oxidation chicken fat places high-pressure sterilizing pot 1%, obtains chicken essence in reaction under 115 ℃ after 50 minutes.
Embodiment 2
In round-bottomed flask, add 30g raw material chicken fat, place 130 ℃ of oil bath pans to heat, open air (air velocity 6m after reaching reaction temperature
3/ kg.h) and timing stop reaction after 3 hours, the peroxide value of sample analysis oxidation chicken fat is that 292.75mmol/kg, anisidine value are 372.47, acid number is 4.41mgKOH/g.Take by weighing 0.272g oxidation chicken fat and add wood sugar 1.4g, glucose 0.6g, L-cysteine 1.5g, water 10g, the quality percentage composition that makes oxidation chicken fat places high-pressure sterilizing pot 2%, obtains chicken essence behind reaction 40 clocks down at 120 ℃.
Embodiment 3
In round-bottomed flask, add 30g raw material chicken fat, place 140 ℃ of oil bath pans to heat, open air (air velocity 10m after reaching reaction temperature
3/ kg.h) and timing stop reaction after 2 hours, the peroxide value of sample analysis oxidation chicken fat is that 306.99mmol/kg, anisidine value are 348.88, acid number is 4.32mgKOH/g.Take by weighing 0.136g oxidation chicken fat and add wood sugar 1.4g, glucose 0.6g, L-cysteine 1.5g, water 10g, the quality percentage composition that makes oxidation chicken fat places high-pressure sterilizing pot 1%, obtains chicken essence in reaction under 110 ℃ after 60 minutes.
Embodiment 4
In round-bottomed flask, add 30g raw material chicken fat, place 140 ℃ of oil bath pans to heat, open air (air velocity 6m after reaching reaction temperature
3/ kg.h) and timing stop reaction after 3 hours, the peroxide value of sample analysis oxidation chicken fat is that 260.72mmol/kg, anisidine value are 339.94, acid number is 5.68mgKOH/g.Take by weighing 0.272g oxidation chicken fat and add wood sugar 1.4g, glucose 0.6g, L-cysteine 1.5g, water 10g, the quality percentage composition that makes oxidation chicken fat places high-pressure sterilizing pot 2%, obtains chicken essence in reaction under 115 ℃ after 50 minutes.
Embodiment 5
In round-bottomed flask, add 30g raw material chicken fat, place 150 ℃ of oil bath pans to heat, open air (air velocity 8m after reaching reaction temperature
3/ kg.h) and timing stop reaction after 3 hours, the peroxide value of sample analysis oxidation chicken fat is that 78.22mmol/kg, anisidine value are 284.38, acid number is 5.68mgKOH/g.Take by weighing 0.272g oxidation chicken fat and add wood sugar 1.4g, glucose 0.6g, L-cysteine 1.5g, water 10g, the quality percentage composition that makes oxidation chicken fat places high-pressure sterilizing pot 2%, obtains chicken essence in reaction under 110 ℃ after 60 minutes.
Embodiment 6
In round-bottomed flask, add 30g raw material chicken fat, place 150 ℃ of oil bath pans to heat, open air (air velocity 10m after reaching reaction temperature
3/ kg.h) and timing stop reaction after 2 hours, the peroxide value of sample analysis oxidation chicken fat is that 254.78mmol/kg, anisidine value are 444.20, acid number is 5.22mgKOH/g.Take by weighing 0.136g oxidation chicken fat and add wood sugar 1.4g, glucose 0.6g, L-cysteine 1.5g, water 10g, the quality percentage composition that makes oxidation chicken fat places high-pressure sterilizing pot 1%, obtains chicken essence in reaction under 120 ℃ after 40 minutes.
Claims (2)
1, a kind of control oxidization--Maillard Reaction of chicken fat raw material prepares the method for chicken essence, it is characterized in that:
(1) chicken lipid oxidation: with chicken fat is raw material, under 120 ℃-170 ℃ reaction temperature, gives chicken fat bubbling air by the mode of bottom bubbling ventilation, and air velocity is 2～10m
3/ kg.h, oxidization time 1～6 hour; The peroxide value that makes oxidation chicken fat is 50-400mmol/kg, and anisidine value is 100-500, and acid number is 3-7mgKOH/g;
(2) carry out Maillard reaction and prepare chicken essence: add a certain amount of wood sugar, glucose, L-cysteine and water and under 110 ℃-120 ℃ temperature, carry out Maillard reaction and prepare chicken essence, described Maillard reaction prescription is: wood sugar 1.4g, glucose 0.6g, L-cysteine 1.5g, water 10g, the mass content of oxidation chicken fat is 1%-2%.
2, the method for preparing chicken essence according to claim 1 is characterized in that the chicken lipid oxidation under 130 ℃-150 ℃ reaction temperature, and air velocity is 6～10m
3/ kg.h, oxidization time 2～4 hours; The peroxide value that makes oxidation chicken fat is 200-400mmol/kg, and anisidine value is 300-500, and acid number is 3-5mgKOH/g.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933597A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Thermally reacted chicken powder and production process thereof |
| CN101993606A (en) * | 2010-10-13 | 2011-03-30 | 广西巴帝食品有限责任公司 | Method and device for preparing caramel colour |
| CN102326770A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Chicken flavoring produced by thermal reaction and preparation method thereof |
| US20120282387A1 (en) * | 2009-12-25 | 2012-11-08 | Cerebos Pacific Limited | Acidic extracts and beverages containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-(3s,6s)- |
| CN103907891A (en) * | 2014-03-18 | 2014-07-09 | 成都圣恩生物科技有限公司 | Method of preparing chicken flavor material by utilization of compound enzyme |
| CN103947998A (en) * | 2014-04-09 | 2014-07-30 | 浙江省农业科学院 | Polypeptide chicken flavor and preparation method thereof |
| CN104543926A (en) * | 2013-10-17 | 2015-04-29 | 爱普香料集团股份有限公司 | Preparation method of lipid natural meat flavor |
| CN105105079A (en) * | 2015-09-25 | 2015-12-02 | 天宁香料（江苏）有限公司 | Method for preparing roasted fragrant type chicken flavor |
| CN107549764A (en) * | 2017-09-01 | 2018-01-09 | 成都珪食品开发股份有限公司 | Secondary Maillard reaction type chicken flavor material and its formula and preparation method |
-
2008
- 2008-07-03 CN CNA2008100229462A patent/CN101317648A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120282387A1 (en) * | 2009-12-25 | 2012-11-08 | Cerebos Pacific Limited | Acidic extracts and beverages containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-(3s,6s)- |
| US10631559B2 (en) * | 2009-12-25 | 2020-04-28 | Suntory Holdings Limited | Acidic extracts and beverages containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-(3S,6S)- |
| CN101933597A (en) * | 2010-07-17 | 2011-01-05 | 广东富农食品有限公司 | Thermally reacted chicken powder and production process thereof |
| CN101993606A (en) * | 2010-10-13 | 2011-03-30 | 广西巴帝食品有限责任公司 | Method and device for preparing caramel colour |
| CN102326770A (en) * | 2011-07-29 | 2012-01-25 | 天津春发生物科技集团有限公司 | Chicken flavoring produced by thermal reaction and preparation method thereof |
| CN102326770B (en) * | 2011-07-29 | 2013-06-12 | 天津春发生物科技集团有限公司 | Chicken flavoring produced by thermal reaction and preparation method thereof |
| CN104543926A (en) * | 2013-10-17 | 2015-04-29 | 爱普香料集团股份有限公司 | Preparation method of lipid natural meat flavor |
| CN103907891A (en) * | 2014-03-18 | 2014-07-09 | 成都圣恩生物科技有限公司 | Method of preparing chicken flavor material by utilization of compound enzyme |
| CN103947998A (en) * | 2014-04-09 | 2014-07-30 | 浙江省农业科学院 | Polypeptide chicken flavor and preparation method thereof |
| CN105105079A (en) * | 2015-09-25 | 2015-12-02 | 天宁香料（江苏）有限公司 | Method for preparing roasted fragrant type chicken flavor |
| CN107549764A (en) * | 2017-09-01 | 2018-01-09 | 成都珪食品开发股份有限公司 | Secondary Maillard reaction type chicken flavor material and its formula and preparation method |
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Open date: 20081210 |