CN101558861A - Method for producing chicken flavor essence base material by using chicken framework - Google Patents
Method for producing chicken flavor essence base material by using chicken framework Download PDFInfo
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- CN101558861A CN101558861A CNA2009100688133A CN200910068813A CN101558861A CN 101558861 A CN101558861 A CN 101558861A CN A2009100688133 A CNA2009100688133 A CN A2009100688133A CN 200910068813 A CN200910068813 A CN 200910068813A CN 101558861 A CN101558861 A CN 101558861A
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Abstract
The invention relates to a method for producing a chicken flavor essence base material by using a chicken framework, which comprises the following steps: firstly, crushing the cleaned chicken framework by a bone crusher, grinding the crushed chicken framework into chicken bone cement of which diameter is 10 +/- 5mu m by a colloid grinder, directly delivering the chicken bone cement into a reaction kettle without high-temperature boiling, adding water into the chicken bone cement to make the solid content reach 8 percent, and adjusting the pH to 7.0 by using 10 percent NaOH solution; adding 0.5 to 1.5 percent of composite proteinase by mass of the chicken bone cement into the mixture, and carrying out enzymolysis for 3 to 5 hours at a temperature of 55 DEG C; adding a thermal reaction mixture into the reaction kettle; heating the reaction kettle to make the mixture react at a temperature of between 100 and 125 DEG C; and after reacting for 30 to 180 minutes, obtaining the essence base material with intense chicken flavor, wherein the thermal reaction mixture comprises: 5 to 15 percent of glucose, 5 to 10 percent of xylose, 1 to 3 percent of cysteine hydrochloride, 1 to 3 percent of glycin, 30 to 50 percent of enzymolysis liquid, 1 to 5 percent of chicken fat, 5 to 20 percent of yeast powder, and 0.5 to 1.5 percent of vitamin B1.
Description
One, technical field
The present invention relates to the meat flavor technology of preparing, especially the technology of preparing of Chinese style characteristic essence belongs to the food ingredient technical field.
Two, background technology
Meat flavor is the nearest 30 years novel flavoring essences of a class that grow up, also claim hot reaction essence, it comprises a series of general names with flavoring essence of animal meat goods fragrance of pork essence, beef flavor, chicken essence, various seafood essence etc., can be widely used in processed meat food and instant food.Meat flavor is divided into natural meat flavour essence and synthetic meat flavor two big classes usually.Hot reaction essence generally is to obtain by the forming process of simulating natural meat flavor.It is the thermal response system that is made of the precursor substance that produces some meat flavour fragrance, under given conditions, and the characteristic flavor on basis material that generates through the Maillard reaction of a series of complexity.
The production of at present domestic meat flavor is many to be primary raw material with meat, the production cost height.Degree of hydrolysis is low, makes utilization ratio of raw materials low, and the enzymolysis product bitter.The poor stability of meat flavor, fragrance remaining time is short, and fragrance is strong inadequately plentiful.
August 22 calendar year 2001 by the Decree of Patent Office of China " a kind of preparation method of natural essence with pork taste ", the patent No. is CN1163156C.Be characterized in using hydrolysis by novo pork, supernatant makes natural essence with pork taste with thermal response such as glucose again after concentrating.
On September 28th, 2005 by the Decree of Patent Office of China " processing method of chicken bone mud ", patent No. CN1301670C.Be characterized in the pigeon breast bone being that raw material passes through high-pressure wash, freezing, corase grind and operation such as correct grinding obtain being rich in the chicken bone mud of calcium, phosphorus.
On April 19th, 2006 by the Decree of Patent Office of China " method of producing essence i nflesh odor thorugh extrusion technique ", application number 200410072328.0.Be characterized in that with the fowl bone be raw material, using squeezing technique can make reaction, drying, one step of sterilization finish, and reaction flavor can be produced continuously.
On April 26th, 2006 by the Decree of Patent Office of China " a kind of natural paste-form meat taste essence and preparation method thereof ", application number 200410083698.4.Be characterized in the meat perfume base that obtains by enzymolysis, adding the paste essence that mixing homogeneous such as thickener, emulsifying agent and compound perfume base obtain stable homogeneous.
On July 19th, 2006 by the Decree of Patent Office of China " new technology of the animal hydrolyzed protein of high calcium is rich in complex enzyme hydrolyzing chicken bone mud production ", application number 200610018322.4.Be characterized in that the chicken bone through ultramicro grinding, after the heat treatment, selects hydrolysising protease for use, composite flavor protease, neutral proteinase and compound protease carry out composite hydrolysis bone mud, through centrifugal, concentrate, and drying obtains the product of high nutritive value.
On August 13rd, 2008 by the Decree of Patent Office of China " meat flavor fragrant base ", application number 200710056759.1.Be characterized in obtaining its hydrolyzate with green onion and meat as the enzymolysis substrate respectively, add hydrolyzed vegetable protein liquid, yeast extract etc. again and carry out thermal response and obtain meat flavor fragrant base.
On December 31st, 2008 by the Decree of Patent Office of China " a kind of method of preparing meat essence using oxygen heating reaction ", application number 200710117834.0.Be characterized in thermal reactor, adding oxidizing gas, fat oxidation and two steps of thermal response are united two into one.
On March 25th, 2009 by the Decree of Patent Office of China " a kind of preparing natural meat flavor ", application number 200810152811.8.Be characterized in that with the fowl bone be raw material, obtain meat bone zymolyte with neutral proteinase and the composite enzymolysis of papain after, add material such as hydrolyzed vegetable protein and carry out thermal response and obtain meat flavor fragrant base.
Above patent majority is to be raw material with meat and vegetable protein, makes essence by enzyme digestion reaction and thermal response.Though also having with the fowl bone is feedstock production polypeptide and meat flavor, need carry out thermophilic digestion during pretreatment of raw material, to improve the degree of hydrolysis of enzymic catalytic reaction, energy consumption is big, increased operational sequence and cost.So, need seek a kind of thermophilic digestion that do not need, cost is lower, and the cycle is short, and product is of high nutritive value, and the good and simple effective way of technology of mouthfeel makes full use of cheap fowl poultry bone and prepares natural meat flavour essence.
Three, summary of the invention
Low at present chicken bone utilization rate; the high problem of preparation meat flavor cost; the present invention is according to the composition of chicken bone mud; with the biological enzymolysis is the break-through point, and chicken bone mud is handled without thermophilic digestion, directly carries out enzymolysis with complex enzyme; utilize Maillard reaction; explored a kind of preparation method of chicken flavor essence base-material,, improved the level of resources utilization and protect environment that important meaning is arranged the comprehensive utilization of chicken bone.
Its main technical schemes: with the chicken carcasses is raw material, and by broken bone crusher machine, colloid mill grinds and obtains chicken bone mud.In chicken bone mud solution, add compound protease (Novozymes Company's commercial enzyme) then, add other thermal response raw material behind the enzymolysis, prepare pure chicken flavor essence base-material by Maillard reaction then.Concrete grammar is as follows:
Fresh clean chicken carcasses behind broken bone crusher machine, is dropped into the chicken bone mud that grinds to form diameter 10 ± 5 μ m in the colloid mill, again chicken bone mud is transferred in the reactor, add sterilized water and make solid content reach 8%, regulate pH to 7.0 with 10% sodium hydroxide solution.Add compound protease, enzymolysis certain hour under specified temp.Add various reaction auxiliary materials after enzymolysis is finished in proportion, carry out Maillard reaction, promptly get the chicken flavor essence base-material behind the reaction special time under the uniform temperature.
Need to prove: the compound protease enzyme activity: 990,000 U/g, the addition of compound protease are 0.5%～1.5% of chicken bone shale amount, enzymolysis time 3～5h.
The thermal response batching that adds in reactor is: glucose 5～15%, wood sugar 5～10%, cysteine hydrochloride 1～3%, glycine 1～3%, chicken bone mud hydrolyzate 30～50%, chicken fat 1～5%, dusty yeast 5～20%, Cobastab
10.5～1.5%, all the other are water, the dosage of adding is calculated by the quality percentage composition.
The condition of Maillard reaction is: 100～125 ℃ of temperature, time 30～180min.
Beneficial effect
1, to adopt cheap chicken carcasses be primary raw material in the present invention, and utilizes animal protein to prepare essence base-material at present to compare, greatly reduce cost.
2, technology of the present invention is simple, and the cycle is short, and being of high nutritive value of product has important meaning to improving the level of resources utilization and environmental protection.
3, the present invention adopts complex enzyme for hydrolyzing bone mud albumen, degree of hydrolysis height not only, and also contain multiple small peptide in the hydrolyzate, easily be absorbed by the body.
4, the chicken flavor perfume base material of the present invention's generation has aromatic flavour, local flavor is true to nature lasting, and mouthfeel is mellow, advantages such as good stability.
Four, the specific embodiment:
The invention will be further described below in conjunction with example:
Embodiment 1:
Fresh clean chicken carcasses behind broken bone crusher machine, is dropped into the chicken bone mud that grinds to form diameter 10 ± 5 μ m in the colloid mill.Chicken bone mud is transferred in the reactor, adds entry and make solid content reach 8%, regulate pH to 7.0 with sodium hydroxide solution.Add compound protease by 0.5% of solid content, be warming up to 55 ℃, enzymolysis 3h.
After finishing, enzymolysis is made into Maillard reaction solution: glucose 10%, wood sugar 15%, cysteine hydrochloride 1%, glycine 2%, chicken bone mud hydrolyzate 30%, chicken fat 3%, dusty yeast 12%, Cobastab in following ratio
10.5%, all the other are water.Be warming up to 100 ℃ and carry out Maillard reaction, reaction 60min promptly gets the chicken flavor essence base-material.
Embodiment 2:
Fresh clean chicken carcasses behind broken bone crusher machine, is dropped into the chicken bone mud that grinds to form diameter 10 ± 51 μ m in the colloid mill.Chicken bone mud is transferred in the reactor, adds sterilized water and make solid content reach 8%, regulate pH to 7.0 with sodium hydroxide solution.Add compound protease by 1% of solid content, be warming up to 55 ℃, enzymolysis 4h.
After finishing, enzymolysis is made into Maillard reaction solution: glucose 15%, wood sugar 5%, cysteine hydrochloride 2%, glycine 1%, chicken bone mud hydrolyzate 40%, chicken fat 2%, dusty yeast 15%, Cobastab in following ratio
11%, all the other are water.Be warming up to 110 ℃ and carry out Maillard reaction, reaction 90min promptly gets the chicken flavor essence base-material.
Embodiment 3:
Fresh clean chicken carcasses behind broken bone crusher machine, is dropped into the chicken bone mud that grinds to form diameter 10 ± 5 μ m in the colloid mill.Chicken bone mud is transferred in the reactor, adds sterilized water and make solid content reach 8%, regulate pH to 7.0 with sodium hydroxide solution.Add compound protease by 1.5% of solid content, be warming up to 55 ℃, enzymolysis 5h.
After finishing, enzymolysis is made into Maillard reaction solution: glucose 5%, wood sugar 10%, cysteine hydrochloride 3%, glycine 1%, chicken bone mud hydrolyzate 50%, chicken fat 5%, dusty yeast 10%, Cobastab in following ratio
11.5%, all the other are water; Be warming up to 120 ℃ and carry out Maillard reaction, reaction 120min promptly gets the chicken flavor essence base-material.
Embodiment 4:
Fresh clean chicken carcasses behind broken bone crusher machine, is dropped into the chicken bone mud that grinds to form diameter 10 ± 5 μ m in the colloid mill.Chicken bone mud is transferred in the reactor, adds sterilized water and make solid content reach 8%, regulate pH to 7.0 with sodium hydroxide solution.Add compound protease by 1% of solid content, be warming up to 55 ℃, enzymolysis 3h.
After finishing, enzymolysis is made into Maillard reaction solution: glucose 10%, wood sugar 10%, cysteine hydrochloride 3%, glycine 3%, chicken bone mud hydrolyzate 50%, chicken fat 4%, dusty yeast 20%, Cobastab in following ratio
11.5%, all the other are water.Be warming up to 115 ℃ and carry out Maillard reaction, reaction 120min promptly gets the chicken flavor essence base-material.
Claims (4)
1. utilize chicken carcasses to produce the method for chicken flavor essence base-material, it is characterized in that: be raw material with the chicken carcasses, grinding makes chicken bone mud, then in chicken bone mud solution, add compound protease, add other thermal response raw material behind the enzymolysis, prepare pure chicken flavor essence base-material by Maillard reaction then.Concrete grammar is as follows:
With fresh clean chicken carcasses behind broken bone crusher machine, drop into the chicken bone mud that grinds to form diameter 10 ± 5 μ m in the colloid mill, again chicken bone mud directly is transferred in the reactor, adds sterilized water and make solid content reach 8%, regulate pH to 7.0 with 10% sodium hydroxide solution; Add compound protease, enzymolysis certain hour under specified temp; Add various reaction auxiliary materials after enzymolysis is finished in proportion, carry out Maillard reaction; Promptly get the chicken flavor essence base-material behind the reaction special time under the uniform temperature.
2. according to the described method of utilizing chicken carcasses to produce the chicken flavor essence base-material of claim 1, it is characterized in that: the addition of compound protease is 0.5%～1.5% of a chicken bone shale amount, 55 ℃ of temperature, enzymolysis 3～5h.
3. according to the described method of utilizing chicken carcasses to produce the chicken flavor essence base-material of claim 1, it is characterized in that: the thermal response batching that adds in reactor is: glucose 5～15%, wood sugar 5～10%, cysteine hydrochloride 1～3%, glycine 1～3%, chicken bone mud hydrolyzate 30～50%, chicken fat 1～5%, dusty yeast 5～20%, Cobastab
10.5～1.5%, all the other are water.
4. according to the described method of utilizing chicken carcasses to produce the chicken flavor essence base-material of claim 1, it is characterized in that: the condition of Maillard reaction is: 100～125 ℃ of temperature; Time 30～180min.
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| CN101965966A (en) * | 2010-10-22 | 2011-02-09 | 河南省淇县永达食业有限公司 | Method for processing chicken essence by using chicken osseins |
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