CN102578526B - Method for preparing light type chicken bouillon seasoning - Google Patents
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Abstract
A method for preparing light type chicken bouillon seasoning belongs to the technical field of seasoning processing, adopts a chicken and chicken bone enzymolysis method and comprises 20-60 parts of chicken enzymolysis hydrolysate subjected to enzymolysis of a water-soluble system, 0.1-0.5 part of protein multi-peptide of chicken skeletons with molecular weight of 1000-5000 Da subjected to enzymolysis of an alcohol-soluble system and other raw materials including 1-8 parts of reducing sugar, 0.5-6 parts of amino acid, 1-3 parts of vitamin B10, 1-8 parts of oxidized chicken oil, 0.1-5 parts of yeast extract, 0.5-1.5 parts of ginger, 0.1-1.0 part of I+G, 0.1-1.0 part of monosodium glutamate and 10-20 parts of salt. The method comprises the steps of washing chicken breast, mincing the chicken breast into meat paste through a meat mincer, adding composite enzyme for hydrolysis after performing homogeneity according to a certain feed liquid ratio, controlling certain hydrolysis degree and performing hydrolysate centrifugal filtration; additionally preparing chicken skeleton protein polypeptide; adding the chicken skeleton protein polypeptide and auxiliary materials in chicken enzymolysis hydrolysate to perform heat reaction so as to obtain the delicious and colorful chicken bouillon seasoning with good flavor.
Description
Technical field
A kind of preparation method of soft type chicken-juice flavorings is specifically related to a kind of method of utilizing chicken zymolyte and chicken carcasses enzymolysis polypeptide to prepare chicken-juice flavorings, belongs to technical field of seasoning processing.
Background technology
China be raise pigs in the world, the maximum countries of livestock and poultry such as ox, sheep, chicken, duck, account for 1/4 of the carnivorous total output in the world, be the carnivorous big country of the first in the world.The livestock and poultry bone accounts for 20% ~ 30% of its body weight, is the very high meat by-product of a kind of nutritive value.
The development and use of live stock and fowl bone at present have been subjected to the attention of countries in the world, and states such as Japan, the U.S., Denmark, Sweden are taking its place in the front ranks of the world aspect the development and use of bone food.The developmental research of China's bone food is since the starting eighties in 20th century, and through the effort in more than 20 years, though obtained many achievements, in view of the backwardness that for a long time understanding of bone nutritive value is reached inadequately process technology, aggregate level was also lower.
" bread is the staff of life, and food is earlier with the flavor ", flavoring is the important component part of the long cooking cooking culture of China.As far back as the Spring and Autumn and the Warring States Periods, people just pay much attention to seasoning, stress the five tastes and are in harmonious proportion.Soup-stock is that the accent aquatic foods of cooking savory dish indispensability over the past thousands of years are top grade, but traditional soup method processed is very time-consuming, and enter some diffluent nucleotides and some water-solubility proteins often in the soup, the albumen on the bone and meat fiber are difficult to enter in the soup, and protein utilization is low.
The progress of society, single flavouring also faces the challenge of people's novel taste demand thereupon, and the high-quality direction of increasing product forward variation, compoundization develops.We can say does not have compound seasoner, just can not realize standardization flow process, standardization product, suitability for industrialized production and the industrialized development of Chinese meal industry, food service industry yet.And chicken extract is true to nature as a kind of novel compound tasty agents fragrance, mouthfeel is mellow, has complied with the tendency of the day of health, nutrition and back to nature, and has been subjected to liking of more and more people.
SPME (SPME) is a kind of relatively more novel local flavor analytical technology.Compare with other local flavor extraction techniques commonly used, SPME is easy, quick, economic security, solvent-free, selectively good and highly sensitive, centralized procurement sample, extraction, concentrate, sample introduction is in one, accelerated the speed of analyzing and testing greatly.GC-MS has high score from the advantage of ability and the high distinguishing ability of mass spectrum, has realized disposable qualitative, the quantitative analysis of compounding substances, plays an increasingly important role in the research of food flavor substances.
From 1860s so far, the flavor mechanism that is of peptide has been done a large amount of research both at home and abroad, though there is not clear and definite result of study, but with regard to present discovering, majority have be function of odor its molecular weight of peptide below 6000Da, therefore the peptide that is function of odor being arranged is small peptide mostly.For utilizing the Enzymatic Extraction polypeptide, present most method all adopts water-soluble system, but the collagen polypeptide relative molecular mass distribution that the method obtains is wide and amino acid content is bigger, and the polypeptide molecular weight of enzymolysis gained is comparatively concentrated in pure solution system, and the reasonable control by condition can obtain the target protein polypeptide that molecular weight is comparatively concentrated.
(patent publication No.: CN101331935A), be characterized in adding oxidizing gas in thermal process reactor, fat oxidation and two steps of thermal response are united two into one, the essence local flavor of making is fuller true to nature for a kind of method of preparing meat essence using oxygen heating reaction.Compare with the present invention, what the present invention adopted is the chicken enzymolysis liquid of certain degree of hydrolysis, is rich in to be gustin, has increased the dense sense of product and has prolonged sense with oozing.A kind of preparation method of natural chicken meat flavor (patent publication No.: CN101595966A) and the method (patent publication No.: CN101642232A) of preparing natural meat flavor essence by concentrated meat hydrolyzed liquid, their characteristics are that the meat hydrolyzate prepares natural meat flavour essence through Maillard reaction again after concentrating, compare with common meat hydrolyzate, have the advantage that local flavor is full, cooking sense is stronger.But their local flavor is soft inadequately, and it is stronger to fling sense.The preparation method of concentrated chicken-juice and application thereof (patent publication No.: CN1729864A), behind the direct thermophilic digestion of freshly-slaughtered poultry bone the parting liquid of gained through concentrate, emulsification, homogeneous, with the fresh-keeping concentrated chicken-juice that just obtains of salt.This method chicken bone is to expend huge energy through high cooking, bring bad flavor to product, and protein can not be reclaimed fully.A kind of preparation method of concentrated chicken-juice flavorings and the flavoring that makes with this method (patent publication No.: CN101507487A), be characterized in utilizing high pressure-enzymolysis process, the raw material availability height, gained chicken extract tasty mouthfeel is nutritious.The method is directly to allocate at 100 ℃ with batching with the chicken carcasses enzymolysis liquid, and underuses the important function of Maillard reaction in the meat flavour forming process.
Yang Mingduo etc. are by finding that to chicken bone mud Study on Flavor chicken bone mud is measured 16 kinds of flavor substances altogether before enzymolysis, measure 21 kinds of flavor substances behind the enzymolysis altogether, and the quantity that can increase the flavor substance in the chicken bone mud by enzymolysis is described.Ding Xiaoyan etc. draw by the composite flavor protease hydrolytic chicken bone bricklayer Study on Conditions of planting: chicken bone mud is through 90 ℃, 30 min heating pretreatment, its degree of hydrolysis improves a lot, and the enzymolysis optimum condition is: 50 ℃ of temperature, pH value 7.0, substrate content 5%, enzyme concentration 4 000 U/g, hydrolysis time 4 h.But find in the experiment of the present invention that compound protease and the composite hydrolysis result of flavor protease all are better than single enzymolysis on degree of hydrolysis still is local flavor.Sun Jing, the reaction for preparation natural chicken meat of Yang Ergang incense prescription improves, and draws the optimum addition of each batching: thiamine 3.37g, chicken fat 3g, HVP powder 4g, glycine: alanine (mol ratio)=1: 2, non-sulfur-containing amino acid: cysteine (mol ratio)=1: 1.Chen Haiyan etc. have studied the industrial condition that the chicken fat oxidation prepares the thermal response chicken essence, and the preferable reaction condition of experiment gained chicken fat oxidation is: 130 ℃ of temperature, times 2 h, air velocity are per 100 g oil, 0. 15 m
3/ h; The Maillard reaction condition is: 90 ℃ of temperature, pH8. 0, times 120 min.Cen Yongyan etc. to glucose and wood sugar to thermal response chicken essence local flavor influence discover that glucose and wood sugar share than adding separately separately can produce better chicken flavor.
Though be that the research that the basis produces meat flavor or flavoring is increasing gradually with the Maillard reaction, but concentrate on the optimization to the Maillard reaction condition mostly, or in the selection of some batchings, the distribution of peptide section or degree of hydrolysis for this base stock of enzymolysis liquid seldom have report to the chicken-juice flavorings that local flavor influences and taste is soft of maillard reaction product and the difference between the chicken extract flavor substance that perfume is strong, and interpolation has the polypeptide that is the effect of distinguishing the flavor of in protein enzymatic hydrolyzate seldom report especially.The present invention shortens the production cycle utilizing double-enzyme hydrolysis, high temperature-ultramicro grinding to improve degree of hydrolysis and recovery of protein rate, cuts down the consumption of energy; Utilize the different solubility of peptide chain in ethanolic solution of different length, prepare the chicken carcasses enzymolysis peptide of different molecular weight, add in the chicken solution liquid, by relatively selecting chicken enzymolysis liquid with best degree of hydrolysis and the chicken carcasses enzymolysis peptide of optimum weight, as the basic substrate of Maillard reaction, produce nutritious, genuine soft type chicken-juice flavorings.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of soft type chicken-juice flavorings, be the enzymolysis liquid of studying different degree of hydrolysis and the relation of thermal response product local flavor, utilize different peptide sections different solubility in ethanolic solution to prepare the chicken carcasses enzymolysis peptide of different length, study its thermal response rule, find out the suitableeest degree of hydrolysis.For obtaining the soft chicken-juice flavorings of local flavor, in the chicken enzymolysis liquid, add the chicken carcasses enzymolysis polypeptide, prolong sense to increase the dense sense of product and to ooze, make it to approach with the chicken soup local flavor of infusion.For comparing the difference of the soft chicken-juice flavorings of local flavor and general thermal response chicken essence, the present invention utilizes SPME-GC-MS(SPME, gas chromatography mass spectrometry technology) detect the difference place of flavor substance between the two, for the production of chicken-juice flavorings provides reference.For farthest improving nutrient utilization, and can obtain soft, the delicious chicken-juice flavorings of taste, the invention provides a kind of method that chicken and chicken carcasses zymolyte prepare chicken-juice flavorings of using, chicken is through composite enzyme hydrolysis, and chicken carcasses is through behind the thermophilic digestion, ultramicro grinding, in being, pure solution carries out enzymolysis with two enzymes are composite, make chicken carcasses enzymolysis peptide, the recycling Maillard reaction is explored a kind of preparation method of soft type chicken-juice flavorings.
Technical scheme of the present invention: a kind of preparation method of soft type chicken-juice flavorings, adopt the method for enzymolysis chicken and chicken carcasses, batching is in mass: the rotten enzymolysis liquid 20-60 of the chicken through rubbing part, polypeptide 0.1-0.5 part of chicken carcasses enzymolysis, other raw materials are: reduced sugar 1-8 part, amino acid 0.5-6 part, VB
10.1-3 part, oxidation chicken fat 1-8 part, yeast extract 0.1-5 part, ginger 0.5-1.5 part, I+G 0.1-1.0 part, monosodium glutamate 0.1-1.0 part, salt 10-20 part;
Preparation process is as follows:
(1) preparation chicken enzymolysis liquid: at first Fresh Grade Breast cleaned, rub and make meat gruel, after adding the deionized water of 1 ~ 2 part of Fresh Grade Breast weight, the composite enzyme A enzymolysis that adds 0.2-0.3 part weight again, composite enzyme A is compound protease: composite the forming of flavor protease weight ratio 1:0.5-4, hydrolysis temperature 50-60 ℃, enzymolysis time is 2-5h, and pH is that 5.5-7 control degree of hydrolysis is 10%-40%; With enzymolysis liquid centrifugal filtration, get supernatant, be the chicken enzymolysis liquid;
(2) preparation chicken carcasses polypeptide: quick-boil soup after chicken carcasses cleaned removing the blood in the skeleton, or in industrial production, chicken bone after the fragmentation is soaked 30min in cold water;
With boiling 30-90min under 100-121 ℃ of condition of described chicken bone;
With the chicken carcasses ultramicro grinding after the boiling, pulverize the back granularity and reach 20-30 μ m;
Add mass concentration 10%-30% ethanolic solution by solid-liquid ratio 1:1-5, the composite enzyme B that adds 0.2-0.3 part weight carries out enzymolysis, composite enzyme B is compound protease: papain weight ratio 1:2, enzymatic hydrolysis condition: hydrolysis temperature is 45-60 ℃, enzymolysis time is 2-4h, pH is 6.5-7.5, and the solution behind the enzymolysis is namely got described chicken carcasses polypeptide powder at the enzyme that goes out under 85-100 ℃, filtration, with gained solution is spray-dried after removing dehydration of alcohols, and molecular weight is 1000-5000Da;
(3) thermal response: add chicken carcasses polypeptide powder and other raw materials in the batching in step (1) the gained supernatant chicken enzymolysis liquid, carry out thermal response, temperature 90-130 ℃, pH5.0-8, the time is 20-60min;
Described other raw materials are: reduced sugar 1-8 part, amino acid 0.5-6 part, VB
10.1-3 part, oxidation chicken fat 1-8 part, yeast extract 0.1-5 part, ginger 0.5-1.5 part, I+G 0.1-1.0 part, monosodium glutamate 0.1-1.0 part, salt 10-20 part;
Described reduced sugar is selected glucose and/or wood sugar for use, and amino acid is selected from L-cysteine, L-cysteine hydrochloride, glycine, one or more in L-glutamic acid, L-alanine, the L-arginine.
With the SPME-GC-MS technology soft type chicken-juice flavorings of gained and general thermal response chicken essence are carried out flavor substance relatively, find out feature difference.
The SPME condition: the 10mL chicken-juice flavorings of in the sample bottle of 15mL, packing into, and add 2.5g sodium chloride, under 55 ℃ of constant temperatures, carry out the SPME extraction.The good SPME syringe needle that wears out is inserted (extracting head wore out 2 hours before using) in the sample bottle in 250 ℃ of gas-chromatography Sample Rooms, behind the extraction 15min, insert in the GC/MS injector having adsorbed the extracting head of analyzing component, component to be measured is resolved, enter GC/MS and separate and analyze.
GC conditions: the PEG2000 fused-silica capillary column, column length and bore are selected: 60mX 0.32mm * l p m; Column temperature: two rank temperature programmings, 40 ℃ of initial temperatures keep 3min, 5 ℃/min of phase I heating rate, temperature is 120 ℃ eventually, 10 ℃/min of second stage heating rate, temperature is 250 ℃ eventually; Injector temperature: 250 ℃; Flow: post flow 0.88mL/min, do not shunt.
Mass spectrum condition: acquisition mode: full scan, acquisition quality scope 33-450m/z; Ionization mode: electron bombard (EI); Emitted energy: 70eV; Ion source temperature: 200 ℃; Interface temperature: 250 ℃.
By relatively finding, in general thermal response chicken essence, detect anti--2-nonenyl aldehyde, aldehyde C-9, anti-, instead-2,4-nonadienal, anti-, instead-2,4-decadienal, 2-undecylene aldehyde etc. has the aldehydes of chicken feature fragrance, but compares with the soft type chicken-juice flavorings, kind (6 kinds) twice that its kind (13 kinds) that detects aldehyde is soft type chicken-juice flavorings aldehyde of the present invention accounts for 26.75% and 10.46% of qualitative total amount of compound respectively.Aldehyde material has strongly more, the fragrance of spine, and this may be to cause the fragrant strong major reason of thermal response chicken extract head.
Though in two kinds of products, all detect this material with chicken feature fragrance of 2-n-pentyl furans, and furans, thiazole, thiophene, pyrazine, this class material of pyrroles detect the result apparently higher than general thermal response chicken extract at the soft type chicken-juice flavorings, account for 9.34% and 2.99% of qualitative compound respectively.Heterocyclic compound increases, explanation system Maillard increased response, extent of thermal degradation such as amino acid, peptide increase, and the most threshold value of these compounds is lower, chicken fragrance is had significant contribution, and this may be thermal response chicken essence meat fragrance one of strong reason inadequately.
It is 9 kinds and 5 kinds that the soft type chicken-juice flavorings detects respectively with general thermal response chicken extract, respectively accounts for 17.49% and 3.50% of qualitative total amount of compound.It is generally acknowledged that straight chain saturated alcohols threshold value is at 500-20, between the 000ppb, little to the local flavor influence, but the unsaturated alcohol threshold value may be bigger to the effect of enzymolysis product local flavor than other alcohol product such as the 1-octene-3-alcohol that detects in general thermal response chicken extract to the certain effect of being formed with of local flavor.The soft type chicken-juice flavorings all detects 4 kinds of letones with general thermal response chicken extract, accounts for 1.96% and 2.52% of qualitative total compound respectively.The threshold value of ketone is far above aldehyde, thereby ketone is limited to the effect of chicken extract local flavor.
This shows, has the multiple flavor component that chicken flavor is had contribution in the chicken extract volatile ingredient, as aldehydes, heterocyclic and sulfur-containing compound, they only in certain proportion acting in conjunction could constitute the distinctive local flavor of chicken extract, make it have good chicken fat perfume (or spice), meat perfume (or spice).
By SPME and GC-MS coupling, analyze the difference of the flavor substance of soft type chicken-juice flavorings and general thermal response chicken extract.Kind and the quantity of comparing aldehyde material in the general thermal response chicken extract with the soft type chicken-juice flavorings are all higher, and heterocyclic compound content is less relatively.Aldehyde material has strongly more, the fragrance of spine, and this may be to cause the fragrant strong major reason of thermal response chicken extract head.The increase of heterocyclic compound content, explanation system Maillard increased response, extent of thermal degradation such as amino acid, peptide increase, and the most threshold value of these compounds is lower, chicken fragrance is had significant contribution, and this may be thermal response chicken essence meat fragrance one of strong reason inadequately.
Beneficial effect of the present invention:
Improve raw material availability, increase the economic value added of chicken carcasses.Chicken carcasses mostly is the byproduct of chicken processing factory, utilizes this method to produce chicken-juice flavorings, can be so that the chicken carcasses resource obtains comprehensive utilization, for enterprise reduces economic loss, economic benefit is provided.
The enzymatic hydrolysis mild condition, degree of hydrolysis is controlled, the efficient height, the gained enzymolysis liquid is nutritious.Solved the problem that long-time enzymolysis has bitter taste to produce by the compound of two enzymes, and compared to common single enzymolysis, degree of hydrolysis is higher, the recovery of protein rate also can improve.
Recovery of protein rate height.Protein in the bone has 90% to be collagen, because of its character quite stable, general processing temperature and short time heating all can not make its decomposition, but utilize HIGH PRESSURE TREATMENT decomposes collagen albumen to be the solubility hydrolysate, allow people absorb these little molecular nutrition things easily, and high pressure is the abundant preliminary treatment of bone slag, bone becomes the crisp contact that is easier to enzyme-to-substrate, enzymolysis mainly act in the meat fiber albumen and the part stripping collagen, so both can improve utilization ratio of raw materials.
Utilize high-temperature process and ultramicro grinding combined process, shorten high-temperature process increases enzyme-to-substrate in the time of the time order of contact, accelerate enzymolysis, reduced the harmful effect of high temperature to product, shorten the production cycle, cut down the consumption of energy.
Utilize the incomplete character of enzymolysis, molecular weight fraction difference in the hydrolyzate of different degree of hydrolysis, the flavor characteristics that the are difference of its Maillard product, by relatively drawing the enzymolysis liquid of best degree of hydrolysis, suitable polypeptide in addition again, gained chicken-juice flavorings pure taste is soft after the thermal response, and is natural mellow, really accomplishes with chicken carcasses extracting liquid level base-material.Because except free amino acid, also being rich in polypeptide class nutriment in the raw material, giving the dense sense of product and prolong sense with oozing.
For utilizing the Enzymatic Extraction polypeptide, present most method all adopts water-soluble system, but the polypeptide relative molecular mass distribution that the method obtains is wide and amino acid content is bigger, and the polypeptide molecular weight of enzymolysis gained is concentrated relatively in pure solution is, can provide good flavor precursors for Maillard reaction.
The present invention is by SPME and GC-MS coupling, analyzes the difference of soft type chicken-juice flavorings and the flavor substance of general thermal response chicken essence, for the production of chicken-juice flavorings provides reference.
Description of drawings
The GC-MS of Fig. 1 soft type chicken-juice flavorings local flavor detects figure.
The GC-MS of the general thermal response chicken extract of Fig. 2 local flavor detects figure.
The specific embodiment
Embodiment 1: the enzymolysis chicken carcasses prepares the soft type chicken-juice flavorings
Get 30 parts of fresh grade breasts, clean to add 60 parts of water, add 8 parts of composite enzyme A(compound proteases again: enzymolysis 3h under the flavor protease=1:4), 55 ℃, the condition of pH6, with enzymolysis liquid centrifugal filtration, get supernatant as the thermal response raw material; Get 30 parts of fresh chicken carcasses and put into the high-pressure sterilizing pot boiling at 120 ℃ of following boiling 1h, then with the chicken carcasses ultramicro grinding, add 30 part of 20% ethanol, add 8 parts of composite enzyme B(compound proteases: papain=1:2), 55 ℃ of enzymolysis 3h namely get described chicken carcasses polypeptide powder at the enzyme that goes out under 85-100 ℃, filtration, with gained solution is spray-dried after removing dehydration of alcohols with the solution behind the enzymolysis; In 20-60 part chicken enzymolysis liquid, add 0.5 part of chicken carcasses polypeptide powder, and 3 parts of reduced sugars (glucose: wood sugar=1:2), 0.6 part of L-cysteine, 0.2 part of glycine, 0.3 part of alanine, 3 parts of oxidation chicken fat, 0.5 part of yeast extract, 1.2 parts of ginger, 0.3 part of I+G, 0.4 part of monosodium glutamate, 12 parts of salt heat to 120 ℃, pH5.5 after stirring, reaction 30min, reaction is finished and is namely got the soft type chicken-juice flavorings.
Embodiment 2: the enzymolysis chicken carcasses prepares original flavor infusion type chicken-juice flavorings
Get 30 parts of fresh grade breasts, clean to add 40 parts of water, add 6 parts of composite enzyme A(compound proteases again: enzymolysis 3h under the flavor protease=1:4), 55 ℃, the condition of pH6.5, with enzymolysis liquid centrifugal filtration, get supernatant as the thermal response raw material; Get 30 parts of fresh chicken carcasses, clean and add 20 parts of water, put into the high-pressure sterilizing pot boiling at 120 ℃ of following boiling 30min, Separation of Solid and Liquid then, with the solid content ultramicro grinding, add 30 part of 20% ethanol, add 8 parts of composite enzyme B(compound proteases: papain=1:2), 45 ℃ of enzymolysis 4h namely get described chicken carcasses polypeptide powder at the enzyme that goes out under 85-100 ℃, filtration, with gained solution is spray-dried after removing dehydration of alcohols with the solution behind the enzymolysis; In 20-60 part chicken enzymolysis liquid, add 0.5 part of chicken carcasses polypeptide powder, and 3 parts of reduced sugars (glucose: wood sugar=1:2), 0.6 part of L-cysteine, 0.2 part of glycine, 0.3 part of alanine, 3 parts of oxidation chicken fat, 0.5 part of yeast extract, 1.2 parts of ginger, 0.3 part of I+G, 0.4 part of monosodium glutamate, 12 parts of salt heat to 120 ℃ after stirring, pH 5.5, reaction 30min adds the chicken carcasses cooking liquor wherein after reaction is finished, and namely gets original flavor infusion type chicken-juice flavorings.
Claims (1)
1. the preparation method of a soft type chicken-juice flavorings, it is characterized in that, adopt the method for enzymolysis chicken and chicken carcasses, batching is in mass: the rotten enzymolysis liquid 20-60 of the chicken through rubbing part, polypeptide 0.1-0.5 part of chicken carcasses enzymolysis, other raw materials are: reduced sugar 1-8 part, amino acid 0.5-6 part, VB
10.1-3 part, oxidation chicken fat 1-8 part, yeast extract 0.1-5 part, ginger 0.5-1.5 part, I+G 0.1-1.0 part, monosodium glutamate 0.1-1.0 part, salt 10-20 part;
Preparation process is as follows:
(1) the rotten enzymolysis liquid of preparation chicken: at first Fresh Grade Breast cleaned, rub and make meat gruel, after adding the deionized water of 1 ~ 2 part of Fresh Grade Breast weight, the composite enzyme A enzymolysis that adds 0.2-0.3 part weight again, composite enzyme A is compound protease: flavor protease weight ratio 1:0.5-4, hydrolysis temperature 50-60 ℃, enzymolysis time is 2-5h, and pH is that 5.5-7 control degree of hydrolysis is 10%-40%; With enzymolysis liquid centrifugal filtration, get supernatant, be the rotten enzymolysis liquid of chicken;
(2) preparation chicken carcasses polypeptide: quick-boil soup after chicken carcasses cleaned removing the blood in the skeleton, or in industrial production, chicken bone after the fragmentation is soaked 30min in cold water;
With described chicken bone boiling 30-90min under 100-121 ℃ of condition;
With the chicken carcasses ultramicro grinding after the boiling, pulverize the back granularity and reach 20-30 μ m;
Add mass concentration 10%-30% ethanolic solution by solid-liquid ratio 1:1-5, the composite enzyme B that adds 0.2-0.3 part weight carries out enzymolysis, composite enzyme B is compound protease: papain weight ratio 1:2, enzymatic hydrolysis condition: hydrolysis temperature is 45-55 ℃, enzymolysis time is 3-4h, pH is 6.5-7.5, and the solution behind the enzymolysis is namely got chicken carcasses polypeptide powder at the enzyme that goes out under 85-100 ℃, filtration, with gained solution is spray-dried after removing dehydration of alcohols, and molecular weight is 1000-5000Da;
(3) thermal response: in the rotten enzymolysis liquid of step (1) gained supernatant chicken, add chicken carcasses polypeptide powder and other raw materials in the batching, carry out thermal response, temperature 90-130 ℃, pH5.0-8, the time is 20-60min;
Described reduced sugar is selected glucose and/or wood sugar for use, and amino acid is selected from one or more in L-cysteine, glycine, L-glutamic acid, L-alanine, the L-arginine.
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| CN102326769B (en) * | 2011-07-29 | 2013-05-08 | 天津春发生物科技集团有限公司 | Chicken meal and preparation method thereof |
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Inventor after: Zhang Min Inventor after: Zhao Yongzhen Inventor after: Chen Zhixiong Inventor after: Chen Shihao Inventor after: Liu Yaping Inventor after: Zhang Weiming Inventor before: Zhang Min Inventor before: Zhao Yongzhen Inventor before: Chen Zhixiong Inventor before: Chen Shihao Inventor before: Liu Yaping |
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Address after: 528400 No. 86, special industrial zone, Sha Gang Road, port town, Zhongshan, Guangdong Patentee after: Guangdong Jiahao Foodstuff Co., Ltd. Patentee after: Jiangnan University Address before: 528400 No. 86, special industrial zone, Sha Gang Road, port town, Zhongshan, Guangdong Patentee before: Guangdong Jiahao Food Co., Ltd. Patentee before: Jiangnan University |