CN101569392A - Yeast extract with chicken flavor and production method thereof - Google Patents
Yeast extract with chicken flavor and production method thereof Download PDFInfo
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- CN101569392A CN101569392A CNA2008101055152A CN200810105515A CN101569392A CN 101569392 A CN101569392 A CN 101569392A CN A2008101055152 A CNA2008101055152 A CN A2008101055152A CN 200810105515 A CN200810105515 A CN 200810105515A CN 101569392 A CN101569392 A CN 101569392A
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Abstract
The invention provides a yeast extract with chicken flavor, which is made from the following raw materials: chicken, water, protease, yeast extract and minor ingredients. The invention also provides a production method of the yeast extract with chicken flavor, which comprises the following steps: (1) chicken pretreatment; (2) chicken enzyme inactivation; (3) chicken zymohydrolysis; (4) refinement treatment; and (5) thermal reaction. The yeast extract with chicken flavor can be used in instant noodles, meat products and the like to effectively improve the mouth feel, special flavor and nutritive value of terminal products.
Description
Technical field
The present invention relates to a kind of Yeast extract with chicken flavor and production method thereof.
Background technology
Yeast extract has been widely used in the industries such as instant noodles, meat products, flavoring as a kind of food ingredient.
Yeast extract has the fragrance of meat soup, but characteristic flavor on basis is not obvious.
States such as the U.S., Japan, Germany carried out the thermal response research of meat fragrance local flavor material, but did not still have the research report of the tangible yeast extract Related product of characteristic flavor on basis at present.
From the sixties early stage since, many researchers have reported that the non-volatile precursor substance with the meat fragrance that boils is the water-soluble component that extracts from myogenic meat, the composition of this component is varied, wherein most important fragrance precursor substance comprises amino acid, peptide class, reduced sugar (especially glucose, fructose and ribose) and nucleotides (especially 5 '～inosine acid disodium, i.e. IMP).
U.S. rad (Maillard) reaction is the key that meat flavour produces.In the maturation of meat, the amino acid that dissociates (from enzyme hydrolysis), ribose and ribose～5～phosphate (from the degraded of adenosine triphosphate ATP and 5 '～inosine acid disodium IMP) and glucose, fructose (from glycolysis).In heating process, the content of test amino acid and reduced sugar, find that cysteine and ribose significantly reduce, thereby produced " product " meat flavor patent of Morton etc., this patent has been described the heat treated to cysteine (can select other amino acid arbitrarily for use) and ribose (or other reduced sugars, pentose is more active than hexose).
Deutsche Bundespatent 2129168 introduced a kind of uniqueness, at the essence type, based on the production method of the concentrated essence of meat.This method preferably with bone or not with the chopping cube meat of bone, adds suitable quantity of water when meat mincing or after the chopping.Add preferred amino acids and salt thereof, except that L～cysteine, also have serine, α～aminosuccinic acid, alanine, histidine, methionine, glycine, arginine, proline and glutamic acid.Protein hydrolysate preferred plant source; The preferred monose of carbohydrate, disaccharide are as glucose, fructose, ribose, lactose, maltose.The preferred monosodium glutamate of flavoring agent, Sodium Inosinate and sodium guanylate.By reaction time in the reprogramming step and relevant temperature, can change the taste of gained essence, and can at room temperature be kept mouthfeel standard, the utmost point to be suitable for food and animal feed, have the essence of nature meat flavour.
It is raw material that CN 1266642A discloses with yeast extract, chicken meal, powder of pork, shrimp crab fish extracts, sodium glutamate, salt, sugar, citric acid, hydrolyzed vegetable protein, HAP, maltodextrin, a kind of flavouring that is prepared from through conventional methods such as batching, screening, weighing, mixing, granulation, packings.But this product does not carry out thermal response.
The base stock hydrolyzed vegetable protein of thermal response, animal hydrolyzed protein are the main precursor substances that produces basic meat fragrance (Basic meat flavor); The fat oxidation product is the main source of characterized by meat flavor (Characteristic meat flavor).Present meat flavor production technology also adds a small amount of animal tallow in thermal response.
Studies show that: fat is through controlling the aliphatic aldehyde keto carboxylic acid oxidation product that oxidation can produce later a large amount of C6～C10, and it is remarkable for the characteristic fragrance effects that improves meat flavor to be directly used in hot reaction essence or thermal response raw material.Therefore, we think that following thermal processing meat flavour base stock should be the organic assembling of hydrolyzed vegetable protein, HAP and fat oxidation product.
At present, have the beef-flavouring thermal response yeast extract, but also do not find the yeast extract and the production method thereof of other flavor type.
Summary of the invention
The purpose of this invention is to provide a kind of Yeast extract with chicken flavor.
Another object of the present invention provides a kind of production method of Yeast extract with chicken flavor.
In order to realize purpose of the present invention, a kind of Yeast extract with chicken flavor of the present invention, it is made by following raw materials in weight portion:
180～250 parts in chicken;
18～25 parts in water;
0.05～0.5 part of neutral proteinase;
300～360 parts of yeast extracts;
400～550 parts of auxiliary materials.
Preferably:
200 parts in chicken;
20 parts in water;
0.1～0.4 part of neutral proteinase;
330 parts of yeast extracts;
450 parts of auxiliary materials.
Described auxiliary material comprise hydrolyzed vegetable protein (HVP), amino acids material, sodium chloride, carbohydrate, vitamin B1, chicken fat, 5 '～inosine acid disodium and 5 '～Sodium guanylate, wherein hydrolyzed vegetable protein, amino acids material, sodium chloride, carbohydrate, vitamin B1, chicken fat, 5 '～inosine acid disodium and 5 '～the weight portion proportioning of Sodium guanylate is:
320～450 parts of hydrolyzed vegetable proteins;
5～24 parts of amino acids materials;
10 parts in sodium chloride;
7～15 parts of carbohydrates;
2 parts of vitamin B1s;
24～25 parts of chicken fat;
5 '～inosine acid disodium and 5 '～0.8～1 part of Sodium guanylate.
Described amino acids material is sodium glutamate and/or alanine, and sodium glutamate refers to monosodium glutamate.
Described carbohydrate mainly is reduced sugar, preferably sucrose.
Described sodium chloride refers to salt.
Described 5 '～inosine acid disodium and 5 '～weight proportion of Sodium guanylate is 1: 1.
Yeast extract with chicken flavor of the present invention is characterized in that, wherein dry matter content is 50～60%, and protein content is greater than 31% of dry biomass.Preferably dry matter content is 55%, and protein accounts for 37% of dry biomass.
Production method of the present invention requires the raw material proportioning according to aforesaid right, and what it was concrete comprises the steps:
(1) chicken preliminary treatment: chicken is cooked meat mud;
(2) the chicken enzyme that goes out: in the muddy flesh of step (1), add entry,, must not have the enzyme muddy flesh at 85～95 ℃ of enzymes that go out;
(3) chicken enzymolysis: neutral proteinase is added in the no enzyme muddy flesh of step (2) preparation, under 45～62 ℃, reacted 2～8 hours, get meat gruel;
(4) thinning processing: the meat gruel through step (3) carries out thinning processing, gets slurries;
(5) thermal response: add yeast extract and add auxiliary material in the slurries of step (4), add alkali, adjust pH is 4.5～6.5, carries out thermal response, promptly.
What described step (1) was concrete is: select chicken, and preferably very lean chicken, with removals such as fat oil, bone, grains, what stay is lean meat, and lean meat is cut into cube meat, and section, chopping, Minced Steak are done meat mud at last.
The temperature of the enzyme that goes out in the described step (2) is 85～95 ℃, preferably 85 ℃, what step was concrete is: add entry, 30～40 minutes heat temperature raising to 85～95 ℃, keep this temperature, and stir simultaneously, can end after making the muddy flesh color and luster become light color fully by redness, cooled the temperature to below 50 ℃ in 20～30 minutes;
The chicken enzyme process that goes out can carry out in the conventional sterilization container that uses in this area, preferably carries out in having the jacketed pan that stirs at a slow speed; This process is used for killing assorted bacterium and some oxidases of chicken, guarantees the enzymolysis quality in later stage.
What the enzyme digestion reaction of described step (3) was concrete is: protease being added in the chicken of step (2) preparation, is 45～62 ℃ of reactions 2～8 hours in temperature, preferably 4～7 hours, and more preferably 6 hours.Enzyme digestion reaction preferably carries out in jacketed pan.
Slurries in the described step (4) can pass through 20 eye mesh screen slurries, to guarantee the homogeneous of product fineness.
What described step (5) was concrete is: yeast extract is joined in the chicken of step (4) preparation, add auxiliary material again, carry out thermal response, reaction pressure is 1.0～2.0MPa, is warming up to 105～135 ℃ at 30～40 minutes, reacts after 30～150 minutes, in 60 minutes, cool the temperature to below 30 ℃, preferably: reaction temperature is reacted after 100 minutes at 120 ℃, cools the temperature to below 30 ℃ in 60 minutes.The product Yeast extract with chicken flavor that just obtains after step (5) finishes.
What described step (5) was commonly used is to use the NaOH adjust pH, and preferred pH value is 5.5, described auxiliary material, and during application, each component can be used separately according to the conventional using method of this area, re-uses after also can mixing.
When adding yeast extract and auxiliary material in the step (5), can in the batching dashpot, mix, keep air cleaner, drying during interpolation as far as possible.Thermal response can be carried out in a high-pressure reaction pot that has a chuck, can adopt Steam Heating, uses water quench.
The present invention is a raw material with chicken, yeast extract, amino acid, hydrolyzed vegetable protein, carbohydrate, in accordance with the present production process, obtain rufous to tan thickness semifluid with ripe chicken characteristic flavor on basis, it is Yeast extract with chicken flavor, wherein Yeast extract with chicken flavor is a base, dry matter content is 50～65%, and wherein protein is that the content of base is greater than 31% with the dry biomass.
Yeast extract with chicken flavor of the present invention can be applied in the food, improves the chicken characteristic flavor on basis of food.When the preparation consumable products, according to actual needs, add Yeast extract with chicken flavor of the present invention, make product have the characteristic flavor on basis of chicken.
Yeast extract of the present invention is made by bread or brewer's yeast self-dissolving extracting, can be the yeast extract of buying from the market, and wherein total protein content is greater than 40%, and dry matter content is greater than 65%.
Several amino acids of the present invention, hydrolyzed vegetable protein, sucrose are food-grade or pharmaceutical grade raw material, and described protease is generally neutral proteinase, all is commercially available.
The principle that the bright Yeast extract with chicken flavor local flavor of we produces is chicken, yeast extract, hydrolyzed vegetable protein, amino acid, the carbohydrate generation Maillard reaction in the raw material, generates flavor substance.
The thermal response technology according to the inventive method that the invention has the advantages that can strengthen the fragrance and the mouthfeel of yeast extract, improve the feature fragrance and the effect of yeast extract, the gained Yeast extract with chicken flavor can be added in meat products, the flavoring, can effectively improve the mouthfeel of end product, strengthen chicken characteristic flavor on basis wherein, also improve the nutritive value of end product simultaneously.
The invention provides a kind of yeast extract product with strong chicken flavor, compared with common yeast extract have give off a strong fragrance, the characteristics of tasty mouthfeel.
Yeast extract with chicken flavor of the present invention adds in meat products, the flavoring, can effectively improve the mouthfeel of end product, the chicken characteristic flavor on basis of enhancing product, improves nutritive value.
Description of drawings
Fig. 1 is the Yeast extract with chicken flavor technological process of production.
The specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
The raw material of present embodiment production Yeast extract with chicken flavor (meter 1000kg) comprises the component of following weight:
Chicken 200kg;
Water 20kg;
Neutral proteinase 0.1kg;
Yeast extract 330kg;
Auxiliary material: HVP 400kg, monosodium glutamate 8kg, salt 10kg, sucrose 9kg, chicken fat 24kg, cobalamin kg, alanine 10.2kg, I+G (5 '～inosine acid disodium and 5 '～weight ratio of Sodium guanylate is 1: 1 a mixture) 0.8kg;
According to the component of above-mentioned weight, the preparation Yeast extract with chicken flavor, concrete preparation method's (see figure 1) is:
(1), with removals such as fat oil, bone, grains, take by weighing lean meat, lean meat is cut into cube meat, the section, chopping, put into the strand cutter, Minced Steak is cooked meat mud at last;
(2), muddy flesh is put into jacketed pan, temperature adds entry, and 30 minutes heat temperature raisings to 85 ℃ keep this temperature, and stirred 20 minutes, make the muddy flesh color and luster become light color fully by redness, temperature is cooled to below 50 ℃ from 85 ℃ in 20 minutes then;
(3), then adding neutral proteinase, is 45 ℃ of reactions 6 hours in temperature, gets meat gruel;
(4), the meat gruel of step (3) preparation crossed colloid mill carry out the material thinning processing, can be by the slurries of 20 eye mesh screens, to guarantee the homogeneous of product fineness;
(5), in the batching dashpot, yeast extract is joined in the slurries of step (4) preparation, add auxiliary material again, transferring pH with NaOH is 4.5, is transferred to and carries out thermal response in the high-pressure reaction pot, and reaction pressure is 1.5MPa, be warming up to 120 ℃ at 30 minutes, react after 100 minutes, in 60 minutes, cool the temperature to below 30 ℃, promptly get Yeast extract with chicken flavor.
Comprise in the Yeast extract with chicken flavor that present embodiment obtains: with the product gross mass is base, and dry matter content is 61.5%, and wherein protein is that the content of base is 34% with the dry.
The local flavor of products obtained therefrom increases substantially, and rises to strong chicken flavor by more weak chicken flavor.
The said goods is put in shady and cool dry place, can effectively preserves 1 year.
Embodiment 2
The raw material of present embodiment production Yeast extract with chicken flavor comprises the component of following weight:
Chicken 180kg;
Water 18kg;
Yeast extract 300kg;
Neutral proteinase 0.05kg;
Auxiliary material: HVP 400kg, monosodium glutamate 14kg, salt 10kg, sucrose 9kg (what sugarcane sugar concrete is), chicken fat 24kg, cobalamin kg, alanine 10kg, I+G (5 '～inosine acid disodium and 5 '～weight proportion of Sodium guanylate is 1: 1 mixture) 1kg;
According to the component of above-mentioned weight, the preparation Yeast extract with chicken flavor, concrete preparation method's (see figure 1) is:
(1), the method according to embodiment 1 prepares muddy flesh;
(2), chicken is put into jacketed pan, add entry, 40 minutes heat temperature raisings to 95 ℃ keep this temperature, and stir, and promptly end after making the muddy flesh color and luster become light color fully by redness, temperature are cooled to below 50 ℃ from 95 ℃ in 30 minutes;
(3), then adding neutral proteinase, is 62 ℃ of reactions 2 hours in temperature, gets meat gruel;
(4), the meat gruel of step (3) preparation crossed colloid mill carry out the material thinning processing, can be by the slurries of 20 eye mesh screens, to guarantee the homogeneous of product fineness;
(5), in the batching dashpot, yeast extract is joined in the slurries of step (4) preparation, add auxiliary material again, transferring pH with NaOH is 5.5, is transferred in the high-pressure reaction pot again, carry out thermal response, reaction pressure is 1.0MPa, is warming up to 135 ℃ at 40 minutes, reacts after 30 minutes, in 60 minutes, cool the temperature to below 30 ℃, promptly get Yeast extract with chicken flavor.
The Yeast extract with chicken flavor that present embodiment obtains, wherein dry matter content is 62%, protein content is 40% of a dry biomass.
Embodiment 3
The raw material of present embodiment production Yeast extract with chicken flavor comprises the component of following weight:
Chicken 200kg;
Water 18kg;
Yeast extract 330kg;
Neutral proteinase 0.2kg;
Auxiliary material: HVP 380kg, monosodium glutamate 14kg, salt 10kg, sucrose 8kg, chicken fat 25kg, cobalamin kg, alanine 10kg, I+G (5 '～inosine acid disodium and 5 '～weight proportion of Sodium guanylate is 1: 1 mixture) 1kg;
According to the component of above-mentioned weight, the preparation Yeast extract with chicken flavor, concrete preparation method's (see figure 1) is:
(1), the method according to embodiment 1 prepares muddy flesh;
(2), chicken is put into jacketed pan, add entry, 35 minutes heat temperature raisings to 90 ℃ keep this temperature, and stir, and promptly end after making the muddy flesh color and luster become light color fully by redness, temperature are cooled to below 50 ℃ from 90 ℃ in 25 minutes;
(3), neutral proteinase is added in the chicken of step (2) preparation, be 50 ℃ of reactions 4 hours in temperature, meat gruel;
(4), the meat gruel of step (3) preparation crossed colloid mill carry out the material thinning processing, can be by the slurries of 20 eye mesh screens, to guarantee the homogeneous of product fineness;
(5), in the batching dashpot, yeast extract is joined in the slurries of step (4) preparation, add auxiliary material again, transferring pH with NaOH is 6.5, is transferred in the high-pressure reaction pot again, carry out thermal response, reaction pressure was 2.0MPa, was warming up to 105 ℃ of reaction temperatures at 35 minutes, reacted after 150 minutes, in 60 minutes, cool the temperature to below 30 ℃, promptly get Yeast extract with chicken flavor.
The Yeast extract with chicken flavor that present embodiment obtains, wherein dry matter content is 55%, protein content is 37% of a dry biomass.
Embodiment 4
The raw material of present embodiment production Yeast extract with chicken flavor comprises the component of following weight:
Chicken 220kg;
Water 20kg;
Yeast extract 356kg;
Neutral proteinase 0.4kg;
Auxiliary material: HVP 360kg, monosodium glutamate 8kg, salt 10kg, sucrose 9kg, chicken fat 24kg, vitamin B1 2kg, alanine 10kg, I+G (5 '～inosine acid disodium and 5 '～weight proportion of Sodium guanylate is 1: 1 mixture) 1kg;
According to the component of above-mentioned weight, the preparation Yeast extract with chicken flavor, concrete preparation method's (see figure 1) is:
(1), the method according to embodiment 1 prepares muddy flesh;
(2), chicken is put into jacketed pan, temperature adds entry, and 30 minutes heat temperature raisings to 85 ℃ keep this temperature, and stir, and promptly ends after making the muddy flesh color and luster become light color fully by redness, temperature is cooled to below 50 ℃ from 85 ℃ in 30 minutes;
(3), then adding neutral proteinase, is 60 ℃ of reactions 7 hours in temperature, gets meat gruel;
(4), the meat gruel of step (3) preparation crossed colloid mill carry out the material thinning processing, can be by the slurries of 20 eye mesh screens, to guarantee the homogeneous of product fineness;
(5), in the batching dashpot, yeast extract is joined in the slurries of step (4) preparation, add auxiliary material again, transferring pH with NaOH is 6.0, is transferred in the high-pressure reaction pot again, carry out thermal response, reaction pressure is 1.5MPa, is warming up to 120 ℃ at 30 minutes, reacts after 100 minutes, in 60 minutes, cool the temperature to below 30 ℃, promptly get Yeast extract with chicken flavor.
The Yeast extract with chicken flavor that present embodiment obtains, wherein dry matter content is 58%, protein content is 36% of a dry biomass.
Embodiment 5
The raw material of present embodiment production yeast extract comprises the component of following weight:
Chicken 250kg;
Water 25kg;
Yeast extract 360kg;
Neutral proteinase 0.5kg;
Auxiliary material: HVP 670kg, salt 20kg, sucrose 18kg, chicken fat 48kg, VB14 kg, alanine 10kg, I+G (5 '～inosine acid disodium and 5 '～weight proportion of Sodium guanylate is 1: 1 mixture) 2kg; Auxiliary material is mixed, take by weighing 550kg and be used to prepare chicken flavor type yeast extract.
According to the component of above-mentioned weight, the preparation Yeast extract with chicken flavor, concrete preparation method's (see figure 1) is:
(1), the method according to embodiment 1 prepares muddy flesh;
(2), chicken is put into jacketed pan, temperature adds entry, and 30 minutes heat temperature raisings to 85 ℃ keep this temperature, and stir, and promptly ends after 20 minutes, temperature is cooled to below 50 ℃ from 85 ℃ in 30 minutes;
(3), then adding neutral proteinase, is 60 ℃ of reactions 8 hours in temperature, gets meat gruel;
(4), the meat gruel of step (3) preparation crossed colloid mill carry out the material thinning processing, can be by the slurries of 20 eye mesh screens, to guarantee the homogeneous of product fineness;
(5), in the batching dashpot, yeast extract is joined in the slurries of step (4) preparation, add auxiliary material again, transferring pH with NaOH is 5.5, is transferred in the high-pressure reaction pot again, carry out thermal response, reaction pressure is 1.5MPa, is warming up to 120 ℃ at 30 minutes, reacts after 100 minutes, in 60 minutes, cool the temperature to below 30 ℃, promptly get Yeast extract with chicken flavor.
The Yeast extract with chicken flavor that present embodiment obtains, wherein dry matter content is 62%, protein content is 40% of a dry biomass.
Embodiment 5
The raw material of present embodiment production Yeast extract with chicken flavor comprises the component of following weight:
Chicken 250kg;
Water 25kg;
Yeast extract 360kg;
Neutral proteinase 0.5kg;
Auxiliary material: HVP 640kg, salt 20kg, sucrose 14kg, chicken fat 50kg, VB14 kg, monosodium glutamate 16kg, I+G (5 '～inosine acid disodium and 5 '～weight proportion of Sodium guanylate is 1: 1 mixture) 2kg; Various components are mixed, take by weighing the 400kg mixed accessories, be used for the preparation of the Yeast extract with chicken flavor of present embodiment.
The preparation method of the Yeast extract with chicken flavor of present embodiment is with embodiment 1.
The Yeast extract with chicken flavor that present embodiment obtains, wherein dry matter content is 65%, protein content is 41% of a dry biomass.
Embodiment 1～6 used capital equipment is: have the jacketed pan of stirring, Jiangsu Yixing City pharmaceutical equipment factory makes; High-pressure reaction pot, Jiangsu Yixing City pharmaceutical equipment factory makes; Used batching dashpot is the container of common usefulness, because be used for mixed material, therefore is called the batching dashpot.
Embodiment 1～6 used yeast extract is the Angel Yeast extract, and wherein total protein content is greater than 40%, and dry matter content can commercially obtain greater than 65%; Used neutral proteinase is available from Shanghai east wind biochemical technology Co., Ltd, and specifications and models are BR; Used chicken is chickens' extract lean meat; Described 5 '～inosine acid disodium and 5 '～Sodium guanylate is available from Xinghu Biotech Co., Ltd., Zhaoqing City, Guangdong Prov..
Test example 1 is produced the sauce bag
The Yeast extract with chicken flavor of embodiment 1 preparation is used to make the sauce bag by 1.0～4.0% consumption of sauce bag gross mass, boil by cooking meat, endure meat soup, batch mixing, adding Yeast extract with chicken flavor, behind the homogeneous, sterilization promptly.
Produce braised pork with soy sauce sauce bag prescription and see Table 1.
Table 1: braised pork with soy sauce sauce bag (wt%)
The sauce bag of present embodiment preparation has the characteristic flavor on basis of strong chicken, and has improved the nutritive value of sauce bag.
Test example 2 is used in the face piece
The Yeast extract with chicken flavor of embodiment 1 preparation is used for the face piece according to 0.3～1.5% consumption of face piece weight, and process is:
(1) bed material flavor: with face the time Yeast extract with chicken flavor product is dissolved in face water and adds.
(2) surface flavor: the baste that will be added with Yeast extract with chicken flavor with spray or infiltration form after steaming face, before fried adheres on the whole.
Yeast extract with chicken flavor with chicken has natural, delicious, resistant to elevated temperatures characteristics, be rich in the precursor substance of Maillard reaction, after fried, produce strong chicken feature fragrance, make face piece color and luster tempting, the mouthfeel delicious and crisp is that the face body the desirable flavouring base material of flavor.
Test example 3: the additive effect test of Yeast extract with chicken flavor in roasting intestines
The Yeast extract with chicken flavor of being produced among the embodiment 1 can be used for roasting intestines by 0.3～1.0% consumption of product weight, process is: with raw meat rub, stir, add Yeast extract with chicken flavor, pickle, adding all the other batchings, can, hot-working, cooling, get product.
The supplementary material proportioning of the roasting intestines of the preparation of present embodiment sees Table 2.
Table 2: the roasting intestines that comprise Yeast extract with chicken flavor
It is as follows that Yeast extract with chicken flavor with chicken is used for the effect of roasting intestines: make product fragrance pure, plentiful, strong, slick and sly; Give product fresh and tender, tasty and refreshing mouthfeel, and can cover bad smell; Give the delicate flavour of product chicken, remedy the meat flavour deficiency, the product aftertaste is strengthened, improve voluptuousness and savoury; The composition that has additional nutrients promotes product quality, delays fat oxidation, forms the tempting natural gloss of meat.
Test example 3: the application of Yeast extract with chicken flavor in chickens' extract
1, powdery chickens' extract
Raw material:
Chicken Yeast extract with chicken flavor 3kg, dehydrated chicken powder 1kg, garlic powder 1.5kg, maltodextrin 11kg, I+G 1kg, salad oil 1kg, the anticaking agent 0.5kg of chicken fat 3kg, salt 44kg, monosodium glutamate 24kg, granulated sugar 8kg, onion powder 2kg, pepper powder 0.5kg, embodiment 1 preparation.
With raw material pulverizing, mix with other raw materials, sieve, secondary stirs and promptly gets the powdery chickens' extract.
Add the Yeast extract with chicken flavor with chicken, increased the local flavor of the dense chicken of chickens' extract, powdery chickens' extract production technology is simple, and the loss of product flavor component is little.If but leave the bigger local caking easily of humidity in.
2, graininess chickens' extract
Raw material:
Chicken Yeast extract with chicken flavor 3.5kg, dehydrated chicken powder 1kg, garlic powder 1kg, maltodextrin 10kg, I+G 1kg, salad oil 2kg, catsup powder 1kg, the yolk powder 0.5kg of chicken fat 3kg, salt 44kg, monosodium glutamate 21kg, granulated sugar 10kg, onion powder 1.5kg, pepper powder 0.5kg, embodiment 1 preparation.
By with raw material pulverizing, mix, sieve, secondary stirs, granulation promptly gets the graininess chickens' extract.
The characteristics of graininess chickens' extract: through granulation, product color is better, is difficult for moisture absorption caking, but production technology is complicated.
3, block chickens' extract
Raw material: chicken type yeast extract 2kg, the water 3kg of salt 44kg, monosodium glutamate 18kg, maltodextrin 6.2kg, chicken fat 1kg, granulated sugar 14kg, onion powder 1kg, hydrogenated vegetable oil 6kg, jelly powder 1kg, carrot meal 0.5kg, garlic powder 0.2kg, pepper powder 0.8kg, nucleotides 0.1kg, common yeast extract 2kg, spice 0.1kg, chicken flavor essence 0.1kg, antioxidant 0.2kg, embodiment 1 preparation
By with raw material pulverizing, mix, sieve, secondary stirs, briquetting promptly gets block chickens' extract.
Add the chickens' extract of the Yeast extract with chicken flavor with chicken, the product mouthfeel is more delicious, mellow, is beneficial to the consumer and uses.
The technology in early stage for preparing above-mentioned three class chickens' extracts is basic identical, should note the raw material bigger to particles such as salt, monosodium glutamates, pulverize stand-byly, pulverizes the back and crosses 40 eye mesh screens:
The bulky grain that has some in the raw material, oarse-grained existence can influence the quality of product.Under sealing condition, carry out when sieving, in order to avoid the dust from flying and the product moisture absorption as far as possible.The bulky grain that filters out will in time be pulverized, and sieves again, until meeting the requirements.
When raw material mixed, the material that throwing amount earlier is many by from how to feed intake to few order, was beneficial to stir.
Claims (10)
1, a kind of Yeast extract with chicken flavor is characterized in that, it is made by following raw materials in weight portion:
180～250 parts in chicken;
18～25 parts in water;
0.05～0.5 part of neutral proteinase;
300～360 parts of yeast extracts;
400～550 parts of auxiliary materials.
2, Yeast extract with chicken flavor as claimed in claim 1 is characterized in that, it is made by following raw materials in weight portion:
180～250 parts in chicken;
18～25 parts in water;
0.1～0.4 part of neutral proteinase;
330 parts of yeast extracts;
450 parts of auxiliary materials.
3, Yeast extract with chicken flavor as claimed in claim 1 or 2, it is characterized in that, described auxiliary material comprise hydrolyzed vegetable protein, amino acids material, sodium chloride, carbohydrate, vitamin B1, chicken fat, 5 '～inosine acid disodium and 5 '～Sodium guanylate, wherein hydrolyzed vegetable protein, amino acids material, sodium chloride, carbohydrate, vitamin B1, chicken fat, 5 '～inosine acid disodium and 5 '～the weight portion proportioning of Sodium guanylate is:
320～450 parts of hydrolyzed vegetable proteins;
5～24 parts of amino acids materials;
10 parts in sodium chloride;
7～15 parts of carbohydrates;
2 parts of vitamin B1s
24～25 parts of chicken fat
5 '～inosine acid disodium and 5 '～0.8～1 part of Sodium guanylate.
4, the arbitrary described Yeast extract with chicken flavor of a kind of claim 1～3 is characterized in that, wherein dry matter content is 50～60%, and protein content is greater than 31% of dry biomass.
5, the application of the arbitrary described Yeast extract with chicken flavor of claim 1～4 in flavours in food products interpolation raw material.
6, the production method of the arbitrary described Yeast extract with chicken flavor of a kind of claim 1～4 is characterized in that, requires the raw material proportioning according to aforesaid right, and described production method comprises the steps:
(1) chicken preliminary treatment: chicken is cooked meat mud;
(2) the chicken enzyme that goes out: in the muddy flesh of step (1), add entry,, must not have the enzyme muddy flesh at 85～95 ℃ of enzymes that go out;
(3) chicken enzymolysis: protease is added in the no enzyme muddy flesh of step (2) preparation, under 45～62 ℃, reacted 2～8 hours, get meat gruel;
(4) thinning processing: the meat gruel of step (3) is carried out thinning processing, get slurries;
(5) thermal response: add yeast extract and add auxiliary material in the slurries of step (4), add alkali, adjust pH is 4.5～6.5, carries out thermal response.
7, production method as claimed in claim 6, it is characterized in that, what the enzyme that goes out in the described step (2) was concrete is: 30～40 minutes heat temperature raising to 85～95 ℃, keep this temperature, and stir simultaneously, after making the muddy flesh color and luster become light color fully, cooled the temperature to below 50 ℃ at 20～30 minutes by redness.
As claim 6 or 7 described production methods, it is characterized in that 8, described step (3) is in temperature being 45～62 ℃ of reactions 4～7 hours.
9, as the arbitrary described production method of claim 6～8, it is characterized in that the thermal response of described step (5) is: under pressure 1.0～2.0Mpa, be warming up to 105～135 ℃ at 30～40 minutes, react after 30～150 minutes, in 60 minutes, cool the temperature to below 30 ℃.
10, production method as claimed in claim 9 is characterized in that, described pH value is 5.5.
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| 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 |
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