CN102488179A - Preparation method of high-nuclear yeast powder essence - Google Patents
Preparation method of high-nuclear yeast powder essence Download PDFInfo
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- CN102488179A CN102488179A CN2011103848076A CN201110384807A CN102488179A CN 102488179 A CN102488179 A CN 102488179A CN 2011103848076 A CN2011103848076 A CN 2011103848076A CN 201110384807 A CN201110384807 A CN 201110384807A CN 102488179 A CN102488179 A CN 102488179A
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Abstract
The invention relates to a preparation method of high-nuclear yeast powder essence, which comprises the following steps that: bone with meat is cleaned; the cleaned bone with meat is put into a bone breaking machine, and bone and meat mixture is obtained; egg cream and water are added into the bone and meat mixture to be stirred uniformly, the mixture is fed into a bone mill to be pulped, and bone and meat sauce is obtained; the bone and meat sauce is added into a reaction vessel to be heated, stirred and sterilized, and the bone and meat sauce in the reaction vessel is fed into a cooling and heating jar; a stirring water-cooled system is turned on to cool the bone and meat sauce to be 50DEG C, enzyme preparation is added in, enzymatic hydrolysis is carried out, and a thermal reaction essence precursor is obtained; the thermal reaction essence precursor is fed into the reaction vessel, heated, inactivated and added with reaction materials; the thermal reaction essence precursor and the reaction materials are heated and stirred, Maillard reaction is carried out, and semi-finished high-nuclear yeast powder essence is obtained; and the semi-finished high-nuclear yeast powder essence is heated, stirred, sterilized, added with edible salt, emulsified, homogenated, granulated and dried, and finished high-nuclear yeast powder essence is obtained.
Description
Technical field:
The present invention relates to the food seasoning production technical field, particularly a kind of production method of high nuclear dusty yeast essence.
Background technology:
Flavouring such as monosodium glutamate are to adopt the processing method of chemistry to manufacture mostly, and be too much edible unfavorable to human body.The Along with people's growth in the living standard; Food seasoning market has presented new general layout; Traditional flavouring is just experiencing this new change; New product emerges in an endless stream, variation, convenient purification, superior, new trend that nutrient laden has become present flavouring market development, and the chickens' extract of for example selling on the market is exactly the product of changing.Yet existing chickens' extract is only single plays the seasoning effect, and its fragrance, meat flavour are flat.
Summary of the invention:
The object of the present invention is to provide a kind of production method that can produce the strong height nuclear dusty yeast essence of fragrance, meat flavour.
A kind of production method of high nuclear dusty yeast essence may further comprise the steps:
Cleaning tape meat bone;
The broken bone machine of the band meat bone input that cleans up is carried out fragmentation to obtain the kindred compound;
Stir to kindred compound adding egg liquid and suitable quantity of water, squeeze into bone mud machine with pump and carry out defibrination acquisition kindred slurry;
The kindred slurry is added agitated reactor, carry out heated and stirred and disinfecting action, and the kindred slurry in the agitated reactor is squeezed into Cooling or heating jar;
Open the stirring water-cooling system kindred slurry is cooled to 50 degrees centigrade, add enzyme preparation and carry out enzymolysis acquisition hot reaction essence precursor;
The hot reaction essence precursor is squeezed into agitated reactor, and heat up and the enzyme operation of going out after, add reaction mass, wherein reaction mass comprises green onion, ginger garlic, wood sugar, melon glue, white granulated sugar, glucose, flavour nucleotide disodium, high nuclear yeast extract;
Hot reaction essence precursor and reaction mass are heated up behind the stirring operation, carry out Maillard reaction to obtain the high nuclear of semi-finished product dusty yeast essence;
After the high nuclear of semi-finished product dusty yeast essence carried out heated and stirred and disinfecting action, add edible salt, and carry out the operation of emulsification homogeneous;
The high nuclear of the semi-finished product that are added with edible salt dusty yeast essence behind the emulsification homogeneous is carried out granulation and drying process to obtain the high nuclear of finished product dusty yeast essence.
Utilize the height nuclear dusty yeast essence of the production method production of high nuclear dusty yeast essence provided by the invention; Give off a strong fragrance, mellow and full, meat flavour is full; And high temperatures, and be that the height nuclear dusty yeast essence that goes out of raw material production is calcareous abundant with band meat bone, help the calcareous of human body to replenish.
Description of drawings:
Fig. 1 is the production method flow chart of the high nuclear of the Chinese holly dusty yeast essence of a preferred embodiments.
Among the figure: the production method step S300～S308 of high nuclear dusty yeast essence
The specific embodiment:
The production method of high nuclear dusty yeast essence provided by the invention will be with the meat bone as main material pulverizing, defibrination and add after enzyme preparation carries out enzymolysis; Carry out the high nuclear of Maillard reaction acquisition semi-finished product dusty yeast essence after adding the auxiliary material that comprises high nuclear yeast extract again, carry out making the high nuclear of finished product dusty yeast essence after drying and the granulation obtaining the high dusty yeast essence of examining of semi-finished product.The production method concrete steps of high nuclear dusty yeast essence provided by the invention are following, ask simultaneously referring to Fig. 1:
Step S300, cleaning tape meat bone.Wherein, band meat bone is beef bone, chicken bone, pork bone, flesh of fish bone etc.
Step S301 carries out fragmentation to obtain the kindred compound with the broken bone machine of the band meat bone input that cleans up.
Step S302 stirs to kindred compound adding egg liquid and suitable quantity of water, squeezes into bone mud machine with pump and carries out defibrination acquisition kindred slurry.Wherein, suitable quantity of water is meant and guarantees that the kindred compound that makes can flow; In the process of carrying out defibrination, adopt following mode: squeeze into bone mud machine with pump and carry out defibrination, simultaneously from pine to tight adjustment bistrique gap, be milled to two to three times and be as the criterion until no bone slag.
Step S303 adds agitated reactor with the kindred slurry, carries out heated and stirred and disinfecting action, and the kindred slurry in the agitated reactor is squeezed into Cooling or heating jar.Wherein, will heat the kindred slurry temperature and rise to more than 90 degrees centigrade, and sterilize and squeeze into Cooling or heating jar again after 30 minutes.
Step S304 opens the stirring water-cooling system kindred slurry is cooled to 50 degrees centigrade, adds enzyme preparation and carries out enzymolysis acquisition hot reaction essence precursor.Wherein, in enzymolysis process, be limited to 52 degrees centigrade on the enzymolysis environment temperature, be limited to 48 degrees centigrade down, enzymolysis time is 5 hours, and enzyme preparation is protease, food flavor enzyme.
Step S305 squeezes into agitated reactor with the hot reaction essence precursor, and heat up and the enzyme operation of going out after, add reaction mass.Wherein, the hot reaction essence precursor temperature is risen to 90 degrees centigrade, the enzyme time of going out is 20 minutes.
Step S306 heats up behind the stirring operation to hot reaction essence precursor and reaction mass, carries out Maillard reaction to obtain the high nuclear of semi-finished product dusty yeast essence.The temperature range of Maillard reaction is 105 degrees centigrade to 115 degrees centigrade, and temperature duration is 90 minutes.Reaction mass comprises green onion, ginger, garlic, wood sugar, melon glue, white granulated sugar, glucose, flavour nucleotide disodium, high nuclear yeast extract.
Step S307, the high nuclear of semi-finished product dusty yeast essence carried out heated and stirred and disinfecting action after, add edible salt, and carry out the operation of emulsification homogeneous.
Step S308 carries out granulation and drying process to obtain the high nuclear of finished product dusty yeast essence to the high nuclear of the semi-finished product that the are added with edible salt dusty yeast essence behind the emulsification homogeneous.
Below illustrate the production method of utilizing above-mentioned high nuclear dusty yeast essence and produce high nuclear dusty yeast essence: getting major ingredient is 50 kilograms in chicken bone, 10 kilograms of chicken fat, 15 kilograms in egg; Pulverize, obtain the kindred slurry after the mixing, defibrination; Add 0.2 kilogram of proteinase-10 .4 kilogram, food flavor enzyme then and carry out enzymolysis to obtain the hot reaction essence precursor; Then add green onion weight and be 10 kilograms, 1 kilogram of wood sugar, 1 kilogram in melon glue, 0.5 kilogram of white granulated sugar, 0.5 kilogram of glucose, 2 kilograms of flavour nucleotide disodiums, high nuclear yeast extract and carry out Maillard reaction for 10 kilograms; Obtain the high nuclear of semi-finished product dusty yeast essence; After carrying out semi-finished product high nuclear dusty yeast essence heated and stirred and disinfecting action, add and carry out the operation of emulsification homogeneous and granulation, drying process after 5 kilograms of the edible salts to obtain the high nuclear of finished product dusty yeast essence.
Utilize the height nuclear dusty yeast essence of the production method production of high nuclear dusty yeast essence provided by the invention; Give off a strong fragrance, mellow and full, meat flavour is full; And high temperatures, and be that the height nuclear dusty yeast essence that goes out of raw material production is calcareous abundant with band meat bone, help the calcareous of human body to replenish.
Claims (5)
1. the production method of one kind high nuclear dusty yeast essence may further comprise the steps:
Cleaning tape meat bone;
The broken bone machine of the band meat bone input that cleans up is carried out fragmentation to obtain the kindred compound;
Stir to kindred compound adding egg liquid and suitable quantity of water, squeeze into bone mud machine with pump and carry out defibrination acquisition kindred slurry;
The kindred slurry is added agitated reactor, carry out heated and stirred and disinfecting action, the kindred slurry in the agitated reactor is squeezed into Cooling or heating jar;
Open the stirring water-cooling system kindred slurry is cooled to 50 degrees centigrade, add the high-nucleic acid yeast enzyme preparation and carry out enzymolysis acquisition hot reaction essence precursor;
The hot reaction essence precursor is squeezed into agitated reactor, and heat up and the enzyme operation of going out after, add reaction mass;
Hot reaction essence precursor and reaction mass are heated up behind the stirring operation, carry out Maillard reaction to obtain the high nuclear of semi-finished product dusty yeast essence;
After the high nuclear of semi-finished product dusty yeast essence carried out heated and stirred and disinfecting action, add edible salt, and carry out the operation of emulsification homogeneous;
The high nuclear of the semi-finished product that are added with edible salt dusty yeast essence behind the emulsification homogeneous is carried out granulation and drying process to obtain the high nuclear of finished product dusty yeast essence.
2. the production method of high nuclear dusty yeast essence according to claim 1 is characterized in that: band meat bone is wherein a kind of of beef bone, chicken bone, pork bone, flesh of fish bone.
3. the production method of high nuclear dusty yeast essence according to claim 1; It is characterized in that: the kindred slurry is being added agitated reactor; Carry out heated and stirred and disinfecting action; With squeezing in the Cooling or heating jar step behind the kindred slurry in the agitated reactor: will heat the kindred slurry temperature and rise to more than 90 degrees centigrade, and sterilize and squeeze into Cooling or heating jar again after 30 minutes.
4. the production method of high nuclear dusty yeast essence according to claim 1; It is characterized in that: stir water-cooling system the kindred slurry is cooled to 50 degrees centigrade opening; Adding the high-nucleic acid yeast enzyme preparation carries out in the enzymolysis acquisition hot reaction essence precursor step: in enzymolysis process, be limited to 52 degrees centigrade on the enzymolysis environment temperature, be limited to 48 degrees centigrade down; Enzymolysis time is 5 hours, and enzyme preparation is protease, food flavor enzyme.
5. the production method of high nuclear dusty yeast essence according to claim 1; It is characterized in that: behind stirring operation that hot reaction essence precursor and reaction mass are heated up, carry out Maillard reaction to obtain in the high nuclear of the semi-finished product dusty yeast essence step: reaction mass comprises green onion, ginger, garlic, wood sugar, melon glue, white granulated sugar, glucose, flavour nucleotide disodium, high nuclear yeast extract.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305130A (en) * | 2014-10-14 | 2015-01-28 | 天津市旭源斋清真调料食品有限公司 | Production technological process of meat-flavor powdery essence |
| CN105077133A (en) * | 2015-09-06 | 2015-11-25 | 广东汇香源生物科技股份有限公司 | Natural roast pork flavoring and preparation method thereof |
| CN109717476A (en) * | 2019-02-25 | 2019-05-07 | 江苏诺普乐生物科技有限公司 | A kind of high calcium yeast powder and a kind of high calcium yeast powder, preparation method thereof |
| CN113249172A (en) * | 2021-05-29 | 2021-08-13 | 湖南汇湘轩生物科技股份有限公司 | Production device and method of meat-flavor powdery essence |
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| CN101361554A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Chicken meat flavouring matter and production method thereof |
| CN101558861A (en) * | 2009-05-12 | 2009-10-21 | 天津科技大学 | Method for producing chicken flavor essence base material by using chicken framework |
| CN101874590A (en) * | 2009-11-17 | 2010-11-03 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
| CN101991083A (en) * | 2010-09-02 | 2011-03-30 | 天津春发食品配料有限公司 | Method for preparing natural fish essence |
| CN102058086A (en) * | 2010-11-10 | 2011-05-18 | 珠海天香苑生物科技发展有限公司 | Powdery yeast extract with chicken flavor and preparation method thereof |
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2011
- 2011-11-28 CN CN2011103848076A patent/CN102488179A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361554A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Chicken meat flavouring matter and production method thereof |
| CN101558861A (en) * | 2009-05-12 | 2009-10-21 | 天津科技大学 | Method for producing chicken flavor essence base material by using chicken framework |
| CN101874590A (en) * | 2009-11-17 | 2010-11-03 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
| CN101991083A (en) * | 2010-09-02 | 2011-03-30 | 天津春发食品配料有限公司 | Method for preparing natural fish essence |
| CN102058086A (en) * | 2010-11-10 | 2011-05-18 | 珠海天香苑生物科技发展有限公司 | Powdery yeast extract with chicken flavor and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305130A (en) * | 2014-10-14 | 2015-01-28 | 天津市旭源斋清真调料食品有限公司 | Production technological process of meat-flavor powdery essence |
| CN105077133A (en) * | 2015-09-06 | 2015-11-25 | 广东汇香源生物科技股份有限公司 | Natural roast pork flavoring and preparation method thereof |
| CN109717476A (en) * | 2019-02-25 | 2019-05-07 | 江苏诺普乐生物科技有限公司 | A kind of high calcium yeast powder and a kind of high calcium yeast powder, preparation method thereof |
| CN113249172A (en) * | 2021-05-29 | 2021-08-13 | 湖南汇湘轩生物科技股份有限公司 | Production device and method of meat-flavor powdery essence |
| CN113249172B (en) * | 2021-05-29 | 2023-09-12 | 湖南汇湘轩生物科技股份有限公司 | Meat-flavor powdery essence production device and method |
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Application publication date: 20120613 |