CN102058086B - Powdery yeast extract with chicken flavor and preparation method thereof - Google Patents
Powdery yeast extract with chicken flavor and preparation method thereof Download PDFInfo
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- CN102058086B CN102058086B CN2010105472674A CN201010547267A CN102058086B CN 102058086 B CN102058086 B CN 102058086B CN 2010105472674 A CN2010105472674 A CN 2010105472674A CN 201010547267 A CN201010547267 A CN 201010547267A CN 102058086 B CN102058086 B CN 102058086B
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Abstract
The invention discloses a powdery yeast extract with a chicken flavor. The preparation method for the powdery yeast extract with the chicken flavor comprises the following steps of: charging chicken enzyme hydrolysate prepared from chicken, chicken ossein or chicken bone oil and yeast hydrolysate prepared from active yeast and neutral protease into a reactor, raising the temperature to 95 DEG C, and holding the temperature for 20 minutes; adding common salt, white granulated sugar and glucose into the reactor, and fully stirring the mixture for several minutes to dissolve the mixture and obtain a solution; and spraying and drying the solution to obtain the powdery yeast extract with the chicken flavor. The raw materials of the powdery yeast extract with the chicken flavor are purely natural; and the obtained product has the advantages of full and soft aroma, heavy aftertaste, persistent flavor and high temperature resistance, is endowed with a specific aroma with a main aroma of chicken, and can cover up odor and enhance natural flavors. Moreover, the powdery yeast extract with the chicken flavor has the characteristics of small amount, full-bodied taste, and fresh and sweet taste equalization. The protein content is high, so that the protein standard within chicken essence (powder) national standards can be obviously improved. Furthermore, the product is not added with additional flavor essences, aromatic chemicals and antiseptic agents, and thus is purely natural and environment-friendly.
Description
Technical field
The present invention relates to a kind of dusty yeast extract of chicken flavor, the invention still further relates to the production method of the dusty yeast extract of this chicken flavor.
Background technology
Yeast extract has been widely used in the industries such as instant noodles, meat products, flavoring as a kind of food ingredient.Although present yeast extract has the fragrance of meat soup, characteristic flavor on basis is not obvious.
Although the states such as the U.S., Japan, Germany carried out the thermal response research of meat fragrance local flavor material, still there is not the research report of the obvious yeast extract Related product of characteristic flavor on basis at present.
All different from common yeast extract and essence, the local flavor yeast extract has been owing to mixed the thermal response technology, and its primary raw material is exactly yeast extract, so it can be regarded as the combination of yeast extract and essence.The local flavor yeast extract had both had yeast extract and had been the good advantage of flavor, had again the outstanding characteristics of hot reaction essence main body local flavor, deeply was subjected to liking of numerous clients.
Summary of the invention
In order to overcome the deficiencies in the prior art, an object of the present invention is to provide a kind of dusty yeast extract of chicken flavor, the dusty yeast extract of this chicken flavor has cheaply characteristics of high protein, and has strong chicken flavor and aftertaste.
Another object of the present invention is the production method that a kind of dusty yeast extract of above-mentioned chicken flavor will be provided.
The technical solution adopted for the present invention to solve the technical problems is:
The dusty yeast extract of chicken flavor, by the chicken enzymolysis liquid 400-600 part in parts by weight, prepared by yeast hydrolysate 100-160 part, salt 25-55 part, white granulated sugar 1-10 part, glucose 1-10 part, the extract for preparing as follows: with insulation after being warmed up to 90～100 ℃ in chicken enzymolysis liquid and the prepared by yeast hydrolysate input retort, again with salt, white granulated sugar and glucose, join in the retort, abundant stirred for several minute, make its dissolving, obtain the chicken enzymolysis liquid, prepared by yeast hydrolysate, salt, white granulated sugar, the glucose lysate, at last lysate is crossed spray tower, drying obtains the dusty yeast extract of chicken flavor; Wherein, the chicken enzymolysis liquid is the product that adopts following method preparation: (1), get chicken or chicken ossein or chicken animal oil, to thaw, stripping and slicing is with clear water rinsing dehematize; (2), chicken or the chicken ossein chicken animal oil handled well are put into pot, add entry and ginger, boil; (3), well-done chicken or chicken ossein or chicken animal oil being put into meat grinder smashes; (4) chicken of smashing or chicken ossein or chicken animal oil are put into reactor in the lump together with the water of boiled chicken meat or chicken ossein or chicken animal oil, add complex enzyme and food flavor enzyme, control temperature 50-60 degree, adding adjusting PH with base is 5-7, stirs enzymolysis 3-4 hour; (5), the high-temperature boiling enzymolysis liquid, the enzyme that goes out namely obtains the chicken enzymolysis liquid; Prepared by yeast hydrolysate is the product that adopts following method preparation: (1), take by weighing active dry yeasr and an amount of water adds in the tank fully stirs and evenly mixs; (2), add neutral proteinase, the control temperature is at the 45-55 degree, adding adjusting PH with base is 5-7, stirs enzymolysis; (3), the enzyme that goes out that heats up, filter enzymolysis liquid, namely obtain prepared by yeast hydrolysate.
The parts by weight of each raw material are in the preparation of chicken enzymolysis liquid of the present invention: chicken or chicken ossein or chicken animal oil 200-300 part, water 200-300 part, complex enzyme 0.4-0.6 part, food flavor enzyme 0.8-1.2 part, ginger piece 1-10 part.
The product that complex enzyme of the present invention and food flavor enzyme can adopt letter (China) Bioisystech Co., Ltd of Novi to produce.
The parts by weight of each raw material are in the preparation of prepared by yeast hydrolysate of the present invention: active dry yeasr 40-70 part, water 80-200 part, neutral proteinase 0.1-0.3 part.
The production method of the dusty yeast extract of above-mentioned chicken flavor, comprise the steps: (1), take by weighing chicken or chicken ossein or chicken animal oil, thaw, stripping and slicing, then use clear water rinsing dehematize, the chicken handled well or chicken ossein or chicken animal oil are put into pot, add entry and ginger, boil, well-done chicken or chicken ossein or chicken animal oil are put into meat grinder smash, the chicken of smashing or chicken ossein or chicken animal oil are put into reactor in the lump together with the water of boiled chicken meat or chicken ossein or chicken animal oil, add complex enzyme and food flavor enzyme, control temperature 50-60 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the high-temperature boiling enzymolysis liquid, the enzyme that goes out obtains the chicken enzymolysis liquid; (2), take by weighing active dry yeasr and an amount of water adds in the tank, fully stir and evenly mix, add neutral proteinase, the control temperature is at the 45-55 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the enzyme that goes out that heats up filters enzymolysis liquid, obtains prepared by yeast hydrolysate; (3), take by weighing in proportion chicken enzymolysis liquid and prepared by yeast hydrolysate drop into be warmed up to 90～100 ℃ in the retort after insulation; (4), take by weighing in proportion salt, white granulated sugar and glucose, join in the reactant of step (2), abundant stirred for several minute, make its dissolving, obtain chicken enzymolysis liquid, prepared by yeast hydrolysate, salt, white granulated sugar, glucose lysate, at last the lysate that obtains is crossed spray tower, drying finally obtains the dusty yeast extract of chicken flavor.
The alkali that the present invention regulates the pH value can adopt the edible alkaline matters such as sodium bicarbonate, soda.
The present invention adopts in the world state-of-the-art biotechnology, Maillard reaction technology and blending technology, take the chicken of selected different parts and active dry yeasr as raw material, combine with multiple different enzyme and respectively raw material to be carried out directional enzymatic, be micromolecule polypeptide, amino acid, carbonyls with the proteolysis of 2 kinds of raw materials, mix fully again, thermal response, finally by slaking, allotment, concentrated, the exquisite powder product with strong chicken fragrance that forms of spray-drying.
Also can add auxiliary material according to different taste in the dusty yeast extract of chicken flavor of the present invention, as: salt, white granulated sugar, glucose, cream, I+G, dried scallop powder, soybean lecithin, yolk powder, egg, fructose, lactose, pepper powder, extract of licorice root, ginger oil, scallion oil, garlic oil etc.
This product is widely used in numerous field of food such as the purpose compound flavour enhancers such as chicken powder, chickens' extract, chicken extract, chafing dish bottom flavorings, stew in soy sauce prepared food, hotel's ingredients and condiments for cooking, instant noodles, meat products, surimi product, ball class, jerky class, leisure food, conditioning food, biscuit.
Recommend consumption: 2%-8% (in finished product), special circumstances can increase and decrease in right amount.
The invention has the beneficial effects as follows: raw material of the present invention is pure natural, and the product fragrance that obtains is full, soft, have very thick and heavy aftertaste, long lasting and high temperature resistant, and can give chicken perfume (or spice) is main characteristic perfume; Can cover bad smell, promote natural flavour mountaineous; Have the advantages that consumption is few, mouthfeel is strong, fresh and sweet equilibrium is mellow; Protein content is high, can significantly improve protein standard in chickens' extract (powder) national standard; Product does not additionally add monosodium glutamate, essence and anticorrisive agent, is the pure natural environment protection product.
The present invention is further described below in conjunction with embodiment.
The specific embodiment
Embodiment 1
Take by weighing raw material by following parts by weight: 250 parts in chicken, 350 parts in water, 0.5 part of complex enzyme, 1.0 parts of food flavor enzymes, 0.15 part of neutral proteinase, 5 parts of ginger pieces, 50 parts of active dry yeasrs, 10.5 parts of salt, 5 parts of white granulated sugars, 4 parts of glucose.
Chicken is thawed, and then stripping and slicing uses clear water rinsing dehematize, the chicken of handling well is put into pot, add entry and ginger, boil, well-done chicken is put into meat grinder smash, the chicken of smashing is put into reactor in the lump together with the water of boiled chicken meat, add complex enzyme and food flavor enzyme, control temperature 50-60 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the high-temperature boiling enzymolysis liquid, the enzyme that goes out obtains the chicken enzymolysis liquid; (2), take by weighing active dry yeasr and an amount of water adds in the tank, fully stir and evenly mix, add neutral proteinase, the control temperature is at the 45-55 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the enzyme that goes out that heats up filters enzymolysis liquid, obtains prepared by yeast hydrolysate; (3), in proportion take by weighing in 110 parts of inputs of 400 parts of chicken enzymolysis liquids and prepared by yeast hydrolysate retort and be warmed up to 95 ℃, insulation 20min; (4), take by weighing in proportion salt, white granulated sugar and glucose, join in the reactant of step (2), abundant stirred for several minute, make its dissolving, obtain chicken enzymolysis liquid, prepared by yeast hydrolysate, salt, white granulated sugar, glucose lysate, at last the lysate that obtains is crossed spray tower, drying finally obtains the dusty yeast extract of the chicken flavor of dry substance 〉=95%, protein content 〉=40%.
The dusty yeast extract protein content of chicken flavor is high, and chicken flavor and aftertaste promote greatly, can preserve 1 year under dry shady and cool place sealing state.
Embodiment 2
Take by weighing raw material by following parts by weight: 200 parts of chicken ossein, 360 parts in water, 0.4 part of complex enzyme, 0.8 part of food flavor enzyme, 0.2 part of neutral proteinase, 1 part of ginger piece, 70 parts of active dry yeasrs, 24 parts of auxiliary materials, 14 parts of salt, 5 parts of white granulated sugars, 6 parts of glucose.
The chicken ossein is thawed, and then stripping and slicing uses clear water rinsing dehematize, the chicken ossein of handling well is put into pot, add entry and ginger, boil, well-done chicken ossein is put into meat grinder smash, the chicken ossein of smashing is put into reactor in the lump together with the water of boiled chicken ossein, add complex enzyme and food flavor enzyme, control temperature 50-60 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the high-temperature boiling enzymolysis liquid, the enzyme that goes out obtains the chicken enzymolysis liquid; (2), take by weighing active dry yeasr and an amount of water adds in the tank, fully stir and evenly mix, add neutral proteinase, the control temperature is at the 45-55 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the enzyme that goes out that heats up filters enzymolysis liquid, obtains prepared by yeast hydrolysate; (3), in proportion take by weighing in 140 parts of inputs of 500 parts of chicken enzymolysis liquids and prepared by yeast hydrolysate retort and be warmed up to 95 ℃, insulation 20min; (4), take by weighing in proportion salt, white granulated sugar, glucose and auxiliary material, join in the reactant of step (2), abundant stirred for several minute, make its dissolving, obtain chicken enzymolysis liquid, prepared by yeast hydrolysate, salt, white granulated sugar, glucose lysate, at last the lysate that obtains is crossed spray tower, drying finally obtains the dusty yeast extract of the chicken flavor of dry substance 〉=95%, protein content 〉=50%.
Embodiment 3
Take by weighing raw material by following parts by weight: 230 parts of chicken animal oil, 320 parts in water, 0.5 part of complex enzyme, 0.8 part of food flavor enzyme, 0.2 part of neutral proteinase, 1.2 parts of ginger pieces, 58 parts of active dry yeasrs, 12 parts of salt, 5 parts of white granulated sugars, 5 parts of glucose.
The chicken animal oil is thawed, and then stripping and slicing uses clear water rinsing dehematize, the chicken animal oil of handling well is put into pot, add entry and ginger, boil, well-done chicken animal oil is put into meat grinder smash, the chicken animal oil of smashing is put into reactor in the lump together with the water of boiled chicken animal oil, add complex enzyme and food flavor enzyme, control temperature 50-60 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the high-temperature boiling enzymolysis liquid, the enzyme that goes out obtains the chicken enzymolysis liquid; (2), take by weighing active dry yeasr and an amount of water adds in the tank, fully stir and evenly mix, add neutral proteinase, the control temperature is at the 45-55 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the enzyme that goes out that heats up filters enzymolysis liquid, obtains prepared by yeast hydrolysate; (3), in proportion take by weighing in 160 parts of inputs of 600 parts of chicken enzymolysis liquids and prepared by yeast hydrolysate retort and be warmed up to 95 ℃, insulation 20min; (4), take by weighing in proportion salt, white granulated sugar and glucose, join in the reactant of step (2), abundant stirred for several minute, make its dissolving, obtain chicken enzymolysis liquid, prepared by yeast hydrolysate, salt, white granulated sugar, glucose lysate, at last the lysate that obtains is crossed spray tower, drying finally obtains the dusty yeast extract of the chicken flavor of dry substance 〉=95%, protein content 〉=45%.
Claims (4)
1. the dusty yeast extract of chicken flavor, it is characterized in that: it is by the chicken enzymolysis liquid 400-600 part in parts by weight, prepared by yeast hydrolysate 100-160 part, salt 25-55 part, white granulated sugar 1-10 part, glucose 1-10 part, the extract for preparing as follows: with insulation after being warmed up to 90～100 ℃ in chicken enzymolysis liquid and the prepared by yeast hydrolysate input retort, again with salt, white granulated sugar and glucose join in the retort, abundant stirred for several minute, make its dissolving, obtain the chicken enzymolysis liquid, prepared by yeast hydrolysate, salt, white granulated sugar, the glucose lysate, at last lysate is crossed spray tower, drying obtains the dusty yeast extract of chicken flavor; Wherein, the chicken enzymolysis liquid is the product that adopts following method preparation: ⑴, gets chicken or chicken ossein or chicken animal oil, thaws, and stripping and slicing is with clear water rinsing dehematize; ⑵, chicken or the chicken ossein chicken animal oil handled well are put into pot, add entry and ginger, boil; ⑶, well-done chicken or chicken ossein or chicken animal oil are put into meat grinder smash; ⑷ the chicken that handle is smashed or chicken ossein or chicken animal oil are put into reactor in the lump together with the water of boiled chicken meat or chicken ossein or chicken animal oil, add complex enzyme and food flavor enzyme that letter (China) Bioisystech Co., Ltd of Novi produces, control temperature 50-60 degree, adding adjusting PH with base is 5-7, stirs enzymolysis 3-4 hour; ⑸, high-temperature boiling enzymolysis liquid, the enzyme that goes out namely obtains the chicken enzymolysis liquid; Prepared by yeast hydrolysate is the product that adopts following method preparation: ⑴, take by weighing active dry yeasr and an amount of water adds in the tank, fully stirs and evenly mixs; ⑵, adding neutral proteinase, the control temperature is at the 45-55 degree, and adding adjusting PH with base is 5-7, stirs enzymolysis; ⑶, the enzyme that goes out that heats up filter enzymolysis liquid, namely obtain prepared by yeast hydrolysate.
2. the dusty yeast extract of chicken flavor according to claim 1 is characterized in that the parts by weight of each raw material in the preparation of chicken enzymolysis liquid are: chicken or chicken ossein or chicken animal oil 200-300 part, water 200-300 part, complex enzyme 0.4-0.6 part, food flavor enzyme 0.8-1.2 part, ginger piece 1-10 part.
3. the dusty yeast extract of chicken flavor according to claim 1 is characterized in that the parts by weight of each raw material in the preparation of prepared by yeast hydrolysate are: active dry yeasr 40-70 part, water 80-200 part, neutral proteinase 0.1-0.3 part.
4. produce the as claimed in claim 1 method of the dusty yeast extract of chicken flavor, it is characterized in that: the method comprises the steps: (1), take by weighing chicken or chicken ossein or chicken animal oil, thaw, stripping and slicing, then use clear water rinsing dehematize, the chicken handled well or chicken ossein or chicken animal oil are put into pot, add entry and ginger, boil, well-done chicken or chicken ossein or chicken animal oil are put into meat grinder smash, the chicken of smashing or chicken ossein or chicken animal oil are put into reactor in the lump together with the water of boiled chicken meat or chicken ossein or chicken animal oil, add complex enzyme and food flavor enzyme, control temperature 50-60 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the high-temperature boiling enzymolysis liquid, the enzyme that goes out obtains the chicken enzymolysis liquid; (2), take by weighing active dry yeasr and an amount of water adds in the tank, fully stir and evenly mix, add neutral proteinase, the control temperature is at the 45-55 degree, adding adjusting PH with base is 5-7, stirs enzymolysis, the enzyme that goes out that heats up filters enzymolysis liquid, obtains prepared by yeast hydrolysate; (3), take by weighing in proportion chicken enzymolysis liquid and prepared by yeast hydrolysate drop into be warmed up to 90～100 ℃ in the retort after insulation; (4), take by weighing in proportion salt, white granulated sugar and glucose, join in the reactant of step (3), abundant stirred for several minute, make its dissolving, obtain chicken enzymolysis liquid, prepared by yeast hydrolysate, salt, white granulated sugar, glucose lysate, at last the lysate that obtains is crossed spray tower, drying finally obtains the dusty yeast extract of chicken flavor.
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| CN102488179A (en) * | 2011-11-28 | 2012-06-13 | 宁夏金岛食品有限公司 | Preparation method of high-nuclear yeast powder essence |
| CN103858971B (en) * | 2014-04-01 | 2015-11-18 | 四川省石棉县田湾河野生资源开发有限公司 | A kind of hydrolysis Chicken haematoglobin-meat flavour soda cracker and preparation method thereof |
| CN104172081B (en) * | 2014-07-06 | 2015-08-19 | 武晓丹 | A kind of chicken taste toppings and its preparation method and application |
| CN105533474A (en) * | 2015-12-16 | 2016-05-04 | 河南永达美基食品股份有限公司 | Monosodium glutamate-free concentrated chicken juice and preparation method thereof |
| CN109601956A (en) * | 2018-11-20 | 2019-04-12 | 阜阳九珍食品有限公司 | A kind of process preparing chicken flavor composite yeast extract using Maillard reaction |
| CN114651964A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Non-meat-source yeast extract with strong meat flavor and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101263889A (en) * | 2008-05-07 | 2008-09-17 | 天宁香料（江苏）有限公司 | Chicken flavor development powder and preparation thereof |
| CN101283775A (en) * | 2008-05-07 | 2008-10-15 | 天宁香料（江苏）有限公司 | Pork flavour development powder and its preparation method |
| CN101283770A (en) * | 2008-05-29 | 2008-10-15 | 侯玉华 | Chicken meat powder flavouring and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263889A (en) * | 2008-05-07 | 2008-09-17 | 天宁香料（江苏）有限公司 | Chicken flavor development powder and preparation thereof |
| CN101283775A (en) * | 2008-05-07 | 2008-10-15 | 天宁香料（江苏）有限公司 | Pork flavour development powder and its preparation method |
| CN101283770A (en) * | 2008-05-29 | 2008-10-15 | 侯玉华 | Chicken meat powder flavouring and its preparation method |
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Address after: 519185 Guangdong province Zhuhai Jingwei Baijiao Industrial Development Zone of Doumen District Road No. 8 Patentee after: Tian Xiang garden, Zhuhai biotechnology Development stock Co., Ltd Address before: 519185 Guangdong province Zhuhai Jingwei Baijiao Industrial Development Zone of Doumen District Road No. 8 Patentee before: Zhuhai Tianxiangyuan Biotechnology and Development Co., Ltd. |