CN102845709A - Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton - Google Patents
Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton Download PDFInfo
- Publication number
- CN102845709A CN102845709A CN2011101808411A CN201110180841A CN102845709A CN 102845709 A CN102845709 A CN 102845709A CN 2011101808411 A CN2011101808411 A CN 2011101808411A CN 201110180841 A CN201110180841 A CN 201110180841A CN 102845709 A CN102845709 A CN 102845709A
- Authority
- CN
- China
- Prior art keywords
- parts
- described step
- digestion reaction
- enzyme digestion
- production technology
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of condiment production with biological enzyme method, especially relating to a production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing a first step of enzymolysis reaction; (d) performing a second step of enzymolysis reaction; (e) performing a third step of enzymolysis reaction; (f) performing Maillard reaction; (g) performing homogenizing treatment; and (h) performing bactericidal thickening: adding modified starch into the mixture after homogenizing treatment, and heating to 95 DEG for bactericidal thickening treatment to obtain the nutrient seasoning paste. The invention fully extracts and uses the nutrients in the avian skeleton, so that the prepared condiment has rich nutrition, rich aroma, good quality, pure natural taste, and high product yield.
Description
Technical field
The present invention relates to biological enzyme and produce the flavouring technical field, particularly relate to the production technology that a kind of enzyme process comprehensive utilization fowl skeleton is produced nutritious flavouring cream.
Background technology
The skeleton of livestock and poultry accounts for 10% ~ 15% of its body weight, China has 1,500 ten thousand tons fowl skeleton to produce every year approximately, fowl skeleton resource is very abundant, fowl skeleton nutritious, except a large amount of calcareous, the indispensable Phospholipids of brain, the phosphoprotein that also contain the people, containing simultaneously can skin care, replenish essence and blood, prevent the nutrient such as chondroitin, ossein and several amino acids, the vitamin etc. that wear out, also is rich in the multiple fresh materials that are such as being flavor amino acid, peptide class, nucleic acid, organic acid, itrogenous organic substance.But present consumption market, except chop and spinal joints can be directly used in the diet, other bones are all unmarketable, most fowl skeletons all are not fully used, this not only causes huge waste, also can be easy to corruption because of the nutriment that the fowl skeleton is rich in, storage inconvenience, thereby often be dropped, cause great waste and serious environmental pollution.Therefore, people constantly study resource how to utilize fully the fowl skeleton.
In the prior art, generally will carry out again enzymolysis after the boiling of fowl skeleton, then by techniques such as the extracting of bone soup, local flavor processing, thickenings, make meat flavour concentrated nutrition seasoning paste.In the prior art, general pepsin, the trypsase of adopting carries out enzymolysis to the fowl skeleton, the weak point of these two kinds of protease is to produce the mixtures of polypeptides of different chain length, contain bitter peptides in the mixtures of polypeptides, so that there is heavy bitter taste in final hydrolysate, cause flavouring bitter, the local flavor produced flat, and the product yield is low.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, and provide enzyme process to fully utilize the production technology that the fowl skeleton is produced nutritious flavouring cream, it utilizes new biology enzyme fully enzymolysis and the nutriment that extracts in the fowl skeleton, make the flavouring of manufacturing nutritious, give off a strong fragrance, abundant full, taste is natural pure, the product yield is high.
The present invention is achieved through technology.
The production technology that enzyme process comprehensive utilization fowl skeleton is produced nutritious flavouring cream, this production technology includes following steps:
(a) raw material is prepared: the fowl skeleton is broken in bone cutter, then in bone mud mill, grind skeletonization mud;
(b) boiling is processed: add above-mentioned water and bone mud toward reactor, temperature is transferred to 100 ℃, then boiling 20 minutes ~ 30 minutes transfers to temperature 35 ℃ ~ 50 ℃, and the pH value is transferred to 7.0 ~ 8.0;
(c) first step enzyme digestion reaction: in reactor, add the bacillus subtilis bacteria culture fluid, keep temperature in 35 ℃ ~ 50 ℃, reacted 1 hour ~ 2 hours;
(d) second step enzyme digestion reaction: in reactor, add mold protease, keep temperature in 35 ℃ ~ 50 ℃, reacted 1.5 hours ~ 2 hours;
(e) the 3rd step enzyme digestion reaction: add the aspergillus oryzae nutrient solution in reactor, keep temperature in 35 ℃ ~ 50 ℃, reacted 15 minutes ~ 20 minutes, the enzyme that goes out makes enzymolysis liquid;
(f) Maillard reaction: in enzymolysis liquid, add VB1, Cys hydrochloride, hydrolytic plant protein powder and carbohydrate, temperature is transferred to 100 ℃ ~ 103 ℃, under constant temperature, reacted 1.5 hours ~ 2 hours, make reactant liquor;
(g) homogeneous is processed: add flavor enhancement, make mixture, the temperature of mixture is transferred to 90 ℃, then carry out homogeneous by colloid mill and process;
(h) sterilization thickening: the mixture after the homogeneous processing adds converted starch, is warming up to 95 ℃, carries out the sterilization thickening and processes, and makes nutritious flavouring cream.
Wherein, in weight portion, during described step (b) boiling was processed, water was 15 parts ~ 25 parts, and bone mud is 30 parts ~ 40 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.3 part ~ 0.8 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.3 part ~ 0.8 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.1 part ~ 0.5 part; In described step (f) Maillard reaction, VB1 is 0.5 part ~ 2.5 parts, and the Cys hydrochloride is 0.5 part ~ 7 parts, and hydrolytic plant protein powder is 2 parts ~ 5 parts, and carbohydrate is 5 parts ~ 15 parts; During described step (g) homogeneous was processed, flavor enhancement was 35 parts ~ 50 parts; In described step (h) the sterilization thickening, converted starch is 1 part ~ 5 parts.VB1 is vitamin B1.
Preferably, in weight portion, during described step (b) boiling was processed, water was 20 parts ~ 25 parts, and bone mud is 35 parts ~ 40 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.5 part ~ 0.8 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.5 part ~ 0.8 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.1 part ~ 0.3 part; In described step (f) Maillard reaction, VB1 is 0.5 part ~ 2.5 parts, and the Cys hydrochloride is 3 parts ~ 5 parts, and hydrolytic plant protein powder is 2 parts ~ 3 parts, and carbohydrate is 5 parts ~ 10 parts; During described step (g) homogeneous was processed, flavor enhancement was 43 parts ~ 50 parts; In described step (h) the sterilization thickening, converted starch is 3 parts ~ 5 parts.
Preferably, in weight portion, during described step (b) boiling was processed, water was 15 parts ~ 20 parts, and bone mud is 30 parts ~ 45 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.3 part ~ 0.5 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.3 part ~ 0.5 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.3 part ~ 0.5 part; In described step (f) Maillard reaction, VB1 is 0.5 part ~ 2.5 parts, and the Cys hydrochloride is 0.7 part ~ 3 parts, and hydrolytic plant protein powder is 3 parts ~ 5 parts, and carbohydrate is 10 parts ~ 15 parts; During described step (g) homogeneous was processed, flavor enhancement was 35 parts ~ 45 parts; In described step (h) the sterilization thickening, converted starch is 1 part ~ 3 parts.
Wherein, during described step (g) homogeneous was processed, flavor enhancement was comprised of salt, monosodium glutamate, I+G.I+G is that two kinds of flavor enhancements are in conjunction with the abbreviation that takes away an English alphabet.Namely by 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird sodium nucleinate-GMP (DISODIUM GUANOSINE5 '-MONOPHOSPHATE) respectively accounts for 50% combination.
Wherein, during described step (a) raw material was prepared, the fowl skeleton was any one or a few in chicken carcasses, pig skeleton, the ox bone frame.
Wherein, in described step (c) first step enzyme digestion reaction, the preparation method of bacillus subtilis bacteria culture fluid is: (1) preparation culture medium: beancake powder, the weight portion that takes by weighing weight portion and be 2 parts ~ 6 parts is 1 part ~ 3 parts NaCl, then add weight portion and be 500 parts ~ 600 parts water, adjust pH is 7.3; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 25 ℃ ~ 40 ℃; (3) the inoculation percentage by weight is 1% bacillus subtilis liquid spawn; Under 30 ℃ ~ 35 ℃ temperature, stir with the rotating speed of 150r/m ~ 350r/m, and pass into the filtrated air of 0.4VVM ~ 0.8VVM, cultivated 20 hours ~ 28 hours, make the bacillus subtilis bacteria culture fluid.
Wherein, in described step (e) the 3rd step enzyme digestion reaction, the preparation method of aspergillus oryzae nutrient solution is: (1) preparation culture medium: wheat bran, the weight portion that takes by weighing weight portion and be 2 parts ~ 9 parts is 0.5 part ~ 4.5 parts beancake powder, and adjust pH is 5. 5; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 20 ℃ ~ 30 ℃; (3) the inoculation percentage by weight is 5% aspergillus oryzae liquid spawn, under 20 ℃ ~ 30 ℃ temperature, stirs with the rotating speed of 150r/m ~ 350r/m, and passes into the filtrated air of 0. 4VVM ~ 0. 8VVM, cultivates 80 hours ~ 90 hours.
Further, after described step (h) sterilization thickening, further comprise step (i) quantitative filling, detection.
Wherein, during described step (a) raw material was prepared, the fowl skeleton was crushed to first 0.8cm ~ 1.5cm in bone cutter, then ground skeletonization mud in bone mud mill, and the particle diameter of bone mud is 1.5mm ~ 2.5mm.
Beneficial effect of the present invention is: the production technology that enzyme process comprehensive utilization fowl skeleton of the present invention is produced nutritious flavouring cream, this production technology includes following steps: (a) raw material is prepared: the fowl skeleton is broken in bone cutter, then in bone mud mill, grind skeletonization mud; (b) boiling is processed: add above-mentioned water and bone mud toward reactor, temperature is transferred to 100 ℃, then boiling 20 minutes ~ 30 minutes transfers to temperature 35 ℃ ~ 50 ℃, and the pH value is transferred to 7.0 ~ 8.0; (c) first step enzyme digestion reaction: in reactor, add the bacillus subtilis bacteria culture fluid, keep temperature in 35 ℃ ~ 50 ℃, reacted 1 hour ~ 2 hours; (d) second step enzyme digestion reaction: in reactor, add mold protease, keep temperature in 35 ℃ ~ 50 ℃, reacted 1.5 hours ~ 2 hours; (e) the 3rd step enzyme digestion reaction: add the aspergillus oryzae nutrient solution in reactor, keep temperature in 35 ℃ ~ 50 ℃, reacted 15 minutes ~ 20 minutes, the enzyme that goes out makes enzymolysis liquid; (f) Maillard reaction: in enzymolysis liquid, add VB1, Cys hydrochloride, hydrolytic plant protein powder and carbohydrate, temperature is transferred to 100 ℃ ~ 103 ℃, under constant temperature, reacted 1.5 hours ~ 2 hours, make reactant liquor; (g) homogeneous is processed: add flavor enhancement, make mixture, the temperature of mixture is transferred to 90 ℃, then carry out homogeneous by colloid mill and process; (h) sterilization thickening: the mixture after the homogeneous processing adds converted starch, is warming up to 95 ℃, carries out the sterilization thickening and processes, and makes nutritious flavouring cream.
The present invention adopts the fowl skeleton as raw material, has kept natural components and the fragrance of bone, has resistant to elevated temperatures performance and stablizes lasting lasting, and is nutritious; Adopt the bacillus subtilis bacteria culture fluid as the protease source of first step enzyme digestion reaction, because the bacillus subtilis bacteria culture fluid contains multiple endo protease and lipase, the action site of enzyme increases, the yield of enzyme hydrolysis product improves greatly, can greatly improve the yield of the enzymolysis product of fowl skeleton, and significantly reduce the bitter taste of enzymolysis product.Adopt mold protease as the protease source of second step enzyme digestion reaction, mold protease can be used to remove the bitter taste of bitter taste protein hydrolyzate, promotes and improve the local flavor of hydrolyzate.Adopt the aspergillus oryzae nutrient solution as the protease source of the 3rd step enzyme digestion reaction, the aspergillus oryzae nutrient solution not only contains the endo protease of some, also contain carboxypeptidase, further be hydrolyzed, not only can further increase the product yield, can also increase amino-acid nitrogen, eliminate the bitter taste of bitter taste protein hydrolyzate, improve the local flavor of nutritious flavouring cream.Between Cys hydrochloride and the carbohydrate Maillard reaction occuring, can produce strong fragrance.Simultaneously, the present invention adopts mechanical means that the fowl skeleton is carried out fragmentation, fowl skeleton response area is increased, accelerate the stripping of effective ingredient, by three step enzyme digestion reactions, the effective ingredient of fowl skeleton is fully decomposed, pass through Maillard reaction, produce strong fragrance, the synergy of enzyme digestion reaction and Maillard reaction, make nutritious flavouring cream yield height, excellent flavor that the present invention makes, give off a strong fragrance, abundant full, taste is natural pure, can be widely used in the seasoning and seasoning of various food, can give various food with honest natural bone fragrance.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1.
The production technology that enzyme process comprehensive utilization fowl skeleton is produced nutritious flavouring cream, this production technology includes following steps:
(a) raw material is prepared: the fowl skeleton is broken in bone cutter, then in bone mud mill, grind skeletonization mud;
(b) boiling is processed: add above-mentioned water and bone mud toward reactor, temperature is transferred to 100 ℃, then boiling 20 minutes ~ 30 minutes transfers to temperature 35 ℃ ~ 50 ℃, and the pH value is transferred to 7.0 ~ 8.0;
(c) first step enzyme digestion reaction: in reactor, add the bacillus subtilis bacteria culture fluid, keep temperature in 35 ℃ ~ 50 ℃, reacted 1 hour ~ 2 hours;
(d) second step enzyme digestion reaction: in reactor, add mold protease, keep temperature in 35 ℃ ~ 50 ℃, reacted 1.5 hours ~ 2 hours;
(e) the 3rd step enzyme digestion reaction: add the aspergillus oryzae nutrient solution in reactor, keep temperature in 35 ℃ ~ 50 ℃, reacted 15 minutes ~ 20 minutes, the enzyme that goes out makes enzymolysis liquid;
(f) Maillard reaction: in enzymolysis liquid, add VB1, Cys hydrochloride, hydrolytic plant protein powder and carbohydrate, temperature is transferred to 100 ℃ ~ 103 ℃, under constant temperature, reacted 1.5 hours ~ 2 hours, make reactant liquor;
(g) homogeneous is processed: add flavor enhancement, make mixture, the temperature of mixture is transferred to 90 ℃, then carry out homogeneous by colloid mill and process;
(h) sterilization thickening: the mixture after the homogeneous processing adds converted starch, is warming up to 95 ℃, carries out the sterilization thickening and processes, and makes nutritious flavouring cream.
Wherein, during described step (a) raw material was prepared, the fowl skeleton was chicken carcasses.Chicken carcasses is crushed to first 0.8cm in bone cutter, then grind skeletonization mud in bone mud mill, and the particle diameter of bone mud is 1.5mm.
Wherein, in weight portion, during described step (b) boiling was processed, water was 16 parts, and bone mud is 40 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.5 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.5 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.5 part; In described step (f) Maillard reaction, VB1 is 0.8 part, and the Cys hydrochloride is 0.8 part, and hydrolytic plant protein powder is 2 parts, and carbohydrate is 15 parts; During described step (g) homogeneous was processed, flavor enhancement was 37.3 parts, and flavor enhancement comprises 10.8 parts of salt, 10 parts of monosodium glutamates, 0.5 part 16 parts of I+G; In described step (h) the sterilization thickening, converted starch is 5 parts.
Wherein, in described step (c) first step enzyme digestion reaction, the preparation method of bacillus subtilis bacteria culture fluid is: (1) preparation culture medium: taking by weighing weight portion is 2 parts beancake powder, the NaCl that weight portion is 1 part, then adds weight portion and be 500 parts water, and adjust pH is 7.3; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 30 ℃; (3) the inoculation percentage by weight is 1% bacillus subtilis liquid spawn; Under 30 ℃ temperature, stir with the rotating speed of 150r/m, and pass into the filtrated air of 0.4VVM, cultivated 20 hours, make the bacillus subtilis bacteria culture fluid.
In the 3rd step of described step (e) enzyme digestion reaction, the preparation method of aspergillus oryzae nutrient solution is: (1) preparation culture medium: taking by weighing weight portion is that 2 parts of wheat brans, weight portion are 4.5 parts beancake powder, and adjust pH is 5. 5; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 30 ℃; (3) the inoculation percentage by weight is 5% aspergillus oryzae liquid spawn, under 30 ℃ temperature, stirs with the rotating speed of 150r/m, and passes into the filtrated air of 0. 4VVM, cultivates 80 hours.
The nutritious flavouring cream that present embodiment makes is the concentrated seasoning paste of chicken flavor.
Embodiment 2.
The production technology that enzyme process comprehensive utilization fowl skeleton is produced nutritious flavouring cream, this production technology includes following steps:
(a) raw material is prepared: the fowl skeleton is broken in bone cutter, then in bone mud mill, grind skeletonization mud;
(b) boiling is processed: add above-mentioned water and bone mud toward reactor, temperature is transferred to 100 ℃, then boiling 20 minutes transfers to temperature 35 ℃, and the pH value is transferred to 7.1;
(c) first step enzyme digestion reaction: in reactor, add the bacillus subtilis bacteria culture fluid, keep temperature in 35 ℃, reacted 2 hours;
(d) second step enzyme digestion reaction: in reactor, add mold protease, keep temperature in 35 ℃, reacted 2 hours;
(e) the 3rd step enzyme digestion reaction: add the aspergillus oryzae nutrient solution in reactor, keep temperature in 35 ℃, reacted 15 minutes, the enzyme that goes out makes enzymolysis liquid;
(f) Maillard reaction: in enzymolysis liquid, add VB1, Cys hydrochloride, hydrolytic plant protein powder and carbohydrate, temperature is transferred to 100 ℃, under constant temperature, reacted 1.5 hours, make reactant liquor;
(g) homogeneous is processed: add flavor enhancement, make mixture, the temperature of mixture is transferred to 90 ℃, then carry out homogeneous by colloid mill and process;
(h) sterilization thickening: the mixture after the homogeneous processing adds converted starch, is warming up to 95 ℃, carries out the sterilization thickening and processes, and makes nutritious flavouring cream.
Wherein, during described step (a) raw material was prepared, the fowl skeleton was the pig skeleton.The pig skeleton is crushed to first 1.0cm in bone cutter, then grind skeletonization mud in bone mud mill, and the particle diameter of bone mud is 2.3mm.
In weight portion, during described step (b) boiling was processed, water was 20 parts, and bone mud is 35 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.8 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.8 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.1 part; In described step (f) Maillard reaction, VB1 is 2.1 parts, and the Cys hydrochloride is 5 parts, and hydrolytic plant protein powder is 2 parts, and carbohydrate is 10 parts; During described step (g) homogeneous was processed, flavor enhancement was 43 parts, and flavor enhancement comprises 16 parts of salt, 10 parts of monosodium glutamates, 1 part 16 parts of I+G; In described step (h) the sterilization thickening, converted starch is 3 parts.
Wherein, in described step (c) first step enzyme digestion reaction, the preparation method of bacillus subtilis bacteria culture fluid is: (1) preparation culture medium: taking by weighing weight portion is 4 parts beancake powder, the NaCl that weight portion is 2 parts, then adds weight portion and be 550 parts water, and adjust pH is 7.3; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 35 ℃; (3) the inoculation percentage by weight is 1% bacillus subtilis liquid spawn; Under 35 ℃ temperature, stir with the rotating speed of 250r/m, and pass into the filtrated air of 0.6VVM, cultivated 23 hours, make the bacillus subtilis bacteria culture fluid.
In the 3rd step of described step (e) enzyme digestion reaction, the preparation method of aspergillus oryzae nutrient solution is: (1) preparation culture medium: taking by weighing weight portion is 5 parts wheat bran, the beancake powder that weight portion is 3.5 parts, and adjust pH is 5. 5; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 20 ℃; (3) the inoculation percentage by weight is 5% aspergillus oryzae liquid spawn, under 20 ℃ temperature, stirs with the rotating speed of 250r/m, and passes into the filtrated air of 0. 6VVM, cultivates 85 hours.
The nutritious flavouring cream that present embodiment makes is the concentrated seasoning paste of pig flavor.
Embodiment 3.
The production technology that enzyme process comprehensive utilization fowl skeleton is produced nutritious flavouring cream, this production technology includes following steps:
(a) raw material is prepared: the fowl skeleton is broken in bone cutter, then in bone mud mill, grind skeletonization mud;
(b) boiling is processed: add above-mentioned water and bone mud toward reactor, temperature is transferred to 100 ℃, then boiling 25 minutes transfers to temperature 45 ℃, and the pH value is transferred to 8.0;
(c) first step enzyme digestion reaction: in reactor, add the bacillus subtilis bacteria culture fluid, keep temperature in 45 ℃, reacted 1.5 hours;
(d) second step enzyme digestion reaction: in reactor, add mold protease, keep temperature in 45 ℃, reacted 1.5 hours;
(e) the 3rd step enzyme digestion reaction: add the aspergillus oryzae nutrient solution in reactor, keep temperature in 45 ℃, reacted 15 minutes, the enzyme that goes out makes enzymolysis liquid;
(f) Maillard reaction: in enzymolysis liquid, add VB1, Cys hydrochloride, hydrolytic plant protein powder and carbohydrate, temperature is transferred to 100 ℃, under constant temperature, reacted 2 hours, make reactant liquor;
(g) homogeneous is processed: add flavor enhancement, make mixture, the temperature of mixture is transferred to 90 ℃, then carry out homogeneous by colloid mill and process;
(h) sterilization thickening: the mixture after the homogeneous processing adds converted starch, is warming up to 95 ℃, carries out the sterilization thickening and processes, and makes nutritious flavouring cream.
(i) quantitative filling, survey by metal detector.
Wherein, during described step (a) raw material was prepared, the fowl skeleton was the ox bone frame.The ox bone frame is crushed to first 1.5cm in bone cutter, then grind skeletonization mud in bone mud mill, and the particle diameter of bone mud is 2.5mm.
In weight portion, during described step (b) boiling was processed, water was 15 parts, and bone mud is 30 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.5 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.5 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.3 part; In described step (f) Maillard reaction, VB1 is 1.0 parts, and the Cys hydrochloride is 3 parts, and hydrolytic plant protein powder is 3 parts, and carbohydrate is 8 parts; During described step (g) homogeneous was processed, flavor enhancement was 39 parts, and flavor enhancement comprises 16 parts of salt, 8 parts of monosodium glutamates, 2 parts 13 parts of I+G; In described step (h) the sterilization thickening, converted starch is 2 parts.
Wherein, in described step (c) first step enzyme digestion reaction, the preparation method of bacillus subtilis bacteria culture fluid is: (1) preparation culture medium: taking by weighing weight portion is 5 parts beancake powder, the NaCl that weight portion is 2 parts, then adds weight portion and be 550 parts water, and adjust pH is 7.3; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 25 ℃; (3) the inoculation percentage by weight is 1% bacillus subtilis liquid spawn; Under 35 ℃ temperature, stir with the rotating speed of 200r/m, and pass into the filtrated air of 0.5VVM, cultivated 28 hours, make the bacillus subtilis bacteria culture fluid.
In the 3rd step of described step (e) enzyme digestion reaction, the preparation method of aspergillus oryzae nutrient solution is: (1) preparation culture medium: taking by weighing weight portion is 7 parts wheat bran, the beancake powder that weight portion is 2 parts, and adjust pH is 5. 5; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 25 ℃; (3) the inoculation percentage by weight is 5% aspergillus oryzae liquid spawn, under 25 ℃ temperature, stirs with the rotating speed of 300r/m, and passes into the filtrated air of 0.6VVM, cultivates 85 hours.
The nutritious flavouring cream that present embodiment makes is the concentrated seasoning paste of ox flavor.
Embodiment 4.
The production technology that enzyme process comprehensive utilization fowl skeleton is produced nutritious flavouring cream, this production technology includes following steps:
(a) raw material is prepared: the fowl skeleton is broken in bone cutter, then in bone mud mill, grind skeletonization mud;
(b) boiling is processed: add above-mentioned water and bone mud toward reactor, temperature is transferred to 100 ℃, then boiling 30 minutes transfers to temperature 50 ℃, and the pH value is transferred to 7.5;
(c) first step enzyme digestion reaction: in reactor, add the bacillus subtilis bacteria culture fluid, keep temperature in 50 ℃, reacted 1 hour;
(d) second step enzyme digestion reaction: in reactor, add mold protease, keep temperature in 50 ℃, reacted 1.5 hours;
(e) the 3rd step enzyme digestion reaction: add the aspergillus oryzae nutrient solution in reactor, keep temperature in 50 ℃, reacted 20 minutes, the enzyme that goes out makes enzymolysis liquid;
(f) Maillard reaction: in enzymolysis liquid, add VB1, Cys hydrochloride, hydrolytic plant protein powder and carbohydrate, temperature is transferred to 103 ℃, under constant temperature, reacted 1.8 hours, make reactant liquor;
(g) homogeneous is processed: add flavor enhancement, make mixture, the temperature of mixture is transferred to 90 ℃, then carry out homogeneous by colloid mill and process;
(h) sterilization thickening: the mixture after the homogeneous processing adds converted starch, is warming up to 95 ℃, carries out the sterilization thickening and processes, and makes nutritious flavouring cream.
Wherein, during described step (a) raw material was prepared, the fowl skeleton comprised 10 parts of chicken carcasses, 20 parts on pig skeleton, 10 parts on ox bone frame.The fowl skeleton is crushed to first 1.3cm in bone cutter, then grind skeletonization mud in bone mud mill, and the particle diameter of bone mud is 2.0mm.
Wherein, in weight portion, during described step (b) boiling was processed, water was 25 parts, and bone mud is 40 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.3 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.3 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.1 part; In described step (f) Maillard reaction, VB1 is 2.5 parts, and the Cys hydrochloride is 1.1 parts, and hydrolytic plant protein powder is 5 parts, and carbohydrate is 5 parts; During described step (g) homogeneous was processed, flavor enhancement was 50 parts, and flavor enhancement comprises 20 parts of salt, 10 parts of monosodium glutamates, 4 parts 16 parts of I+G; In described step (h) the sterilization thickening, converted starch is 5 parts.
Wherein, in described step (c) first step enzyme digestion reaction, the preparation method of bacillus subtilis bacteria culture fluid is: (1) preparation culture medium: taking by weighing weight portion is 6 parts beancake powder, the NaCl that weight portion is 3 parts, then adds weight portion and be 600 parts water, and adjust pH is 7.3; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 30 ℃; (3) the inoculation percentage by weight is 1% bacillus subtilis liquid spawn; Under 30 ℃ temperature, stir with the rotating speed of 350r/m, and pass into the filtrated air of 0.8VVM, cultivated 25 hours, make the bacillus subtilis bacteria culture fluid.
In the 3rd step of described step (e) enzyme digestion reaction, the preparation method of aspergillus oryzae nutrient solution is: (1) preparation culture medium: taking by weighing weight portion is 9 parts wheat bran, the beancake powder that weight portion is 0.5 part, and adjust pH is 5. 5; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 30 ℃; (3) the inoculation percentage by weight is 5% aspergillus oryzae liquid spawn, under 30 ℃ temperature, stirs with the rotating speed of 350r/m, and passes into the filtrated air of 0. 8VVM, cultivates 90 hours.
The nutritious flavouring powder that present embodiment makes is for mixing the concentrated seasoning paste of flavor.
Should be noted that at last; above embodiment is only in order to illustrate technical scheme of the present invention; but not limiting the scope of the invention; although with reference to preferred embodiment the present invention has been done to explain; those of ordinary skill in the art is to be understood that; can make amendment or be equal to replacement technical scheme of the present invention, and not break away from essence and the scope of technical solution of the present invention.
Claims (10)
1. enzyme process fully utilizes the production technology that the fowl skeleton is produced nutritious flavouring cream, and it is characterized in that: this production technology includes following steps:
(a) raw material is prepared: the fowl skeleton is broken in bone cutter, then in bone mud mill, grind skeletonization mud;
(b) boiling is processed: add above-mentioned water and bone mud toward reactor, temperature is transferred to 100 ℃, then boiling 20 minutes ~ 30 minutes transfers to temperature 35 ℃ ~ 50 ℃, and the pH value is transferred to 7.0 ~ 8.0;
(c) first step enzyme digestion reaction: in reactor, add the bacillus subtilis bacteria culture fluid, keep temperature in 35 ℃ ~ 50 ℃, reacted 1 hour ~ 2 hours;
(d) second step enzyme digestion reaction: in reactor, add mold protease, keep temperature in 35 ℃ ~ 50 ℃, reacted 1.5 hours ~ 2 hours;
(e) the 3rd step enzyme digestion reaction: add the aspergillus oryzae nutrient solution in reactor, keep temperature in 35 ℃ ~ 50 ℃, reacted 15 minutes ~ 20 minutes, the enzyme that goes out makes enzymolysis liquid;
(f) Maillard reaction: in enzymolysis liquid, add VB1, Cys hydrochloride, hydrolytic plant protein powder and carbohydrate, temperature is transferred to 100 ℃ ~ 103 ℃, under constant temperature, reacted 1.5 hours ~ 2 hours, make reactant liquor;
(g) homogeneous is processed: add flavor enhancement, make mixture, the temperature of mixture is transferred to 90 ℃, then carry out homogeneous by colloid mill and process;
(h) sterilization thickening: the mixture after the homogeneous processing adds converted starch, is warming up to 95 ℃, carries out the sterilization thickening and processes, and makes nutritious flavouring cream.
2. enzyme process according to claim 1 fully utilizes the production technology that the fowl skeleton is produced nutritious flavouring cream, it is characterized in that: in weight portion, during described step (b) boiling was processed, water was 15 parts ~ 25 parts, and bone mud is 30 parts ~ 40 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.3 part ~ 0.8 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.3 part ~ 0.8 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.1 part ~ 0.5 part; In described step (f) Maillard reaction, VB1 is 0.5 part ~ 2.5 parts, and the Cys hydrochloride is 0.5 part ~ 7 parts, and hydrolytic plant protein powder is 2 parts ~ 5 parts, and carbohydrate is 5 parts ~ 15 parts; During described step (g) homogeneous was processed, flavor enhancement was 35 parts ~ 50 parts; In described step (h) the sterilization thickening, converted starch is 1 part ~ 5 parts.
3. enzyme process according to claim 2 fully utilizes the production technology that the fowl skeleton is produced nutritious flavouring cream, it is characterized in that: in weight portion, during described step (b) boiling was processed, water was 20 parts ~ 25 parts, and bone mud is 35 parts ~ 40 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.5 part ~ 0.8 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.5 part ~ 0.8 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.1 part ~ 0.3 part; In described step (f) Maillard reaction, VB1 is 0.5 part ~ 2.5 parts, and the Cys hydrochloride is 3 parts ~ 5 parts, and hydrolytic plant protein powder is 2 parts ~ 3 parts, and carbohydrate is 5 parts ~ 10 parts; During described step (g) homogeneous was processed, flavor enhancement was 43 parts ~ 50 parts; In described step (h) the sterilization thickening, converted starch is 3 parts ~ 5 parts.
4. enzyme process according to claim 2 fully utilizes the production technology that the fowl skeleton is produced nutritious flavouring cream, it is characterized in that: in weight portion, during described step (b) boiling was processed, water was 15 parts ~ 20 parts, and bone mud is 30 parts ~ 45 parts; In described step (c) first step enzyme digestion reaction, the bacillus subtilis bacteria culture fluid is 0.3 part ~ 0.5 part; In described step (d) the second step enzyme digestion reaction, mold protease is 0.3 part ~ 0.5 part; In the 3rd step of described step (e) enzyme digestion reaction, the aspergillus oryzae nutrient solution is 0.3 part ~ 0.5 part; In described step (f) Maillard reaction, VB1 is 0.5 part ~ 2.5 parts, and the Cys hydrochloride is 0.7 part ~ 3 parts, and hydrolytic plant protein powder is 3 parts ~ 5 parts, and carbohydrate is 10 parts ~ 15 parts; During described step (g) homogeneous was processed, flavor enhancement was 35 parts ~ 45 parts; In described step (h) the sterilization thickening, converted starch is 1 part ~ 3 parts.
5. enzyme process according to claim 1 fully utilizes the production technology that the fowl skeleton is produced nutritious flavouring cream, it is characterized in that: during described step (g) homogeneous was processed, flavor enhancement was comprised of salt, monosodium glutamate, I+G.
6. enzyme process according to claim 1 fully utilizes the production technology that the fowl skeleton is produced nutritious flavouring cream, it is characterized in that: during described step (a) raw material was prepared, the fowl skeleton was any one or a few in chicken carcasses, pig skeleton, the ox bone frame.
7. enzyme process according to claim 1 fully utilizes the production technology that the fowl skeleton is produced nutritious flavouring cream, it is characterized in that: in described step (c) first step enzyme digestion reaction, the preparation method of bacillus subtilis bacteria culture fluid is: (1) preparation culture medium: beancake powder, the weight portion that takes by weighing weight portion and be 2 parts ~ 6 parts is 1 part ~ 3 parts NaCl, then add weight portion and be 500 parts ~ 600 parts water, adjust pH is 7.3; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 25 ℃ ~ 40 ℃; (3) the inoculation percentage by weight is 1% bacillus subtilis liquid spawn; Under 30 ℃ ~ 35 ℃ temperature, stir with the rotating speed of 150r/m ~ 350r/m, and pass into the filtrated air of 0.4VVM ~ 0.8VVM, cultivated 20 hours ~ 28 hours, make the bacillus subtilis bacteria culture fluid.
8. enzyme process according to claim 1 fully utilizes the production technology that the fowl skeleton is produced nutritious flavouring cream, it is characterized in that: in the 3rd step of described step (e) enzyme digestion reaction, the preparation method of aspergillus oryzae nutrient solution is: (1) preparation culture medium: wheat bran, the weight portion that takes by weighing weight portion and be 2 parts ~ 9 parts is 0.5 part ~ 4.5 parts beancake powder, and adjust pH is 5. 5; (2) culture medium is heated to 120 ℃, then sterilization 20min is cooled to 20 ℃ ~ 30 ℃; (3) the inoculation percentage by weight is 5% aspergillus oryzae liquid spawn, under 20 ℃ ~ 30 ℃ temperature, stirs with the rotating speed of 150r/m ~ 350r/m, and passes into the filtrated air of 0. 4VVM ~ 0. 8VVM, cultivates 80 hours ~ 90 hours.
9. the production technology of enzyme process comprehensive utilization fowl skeleton production nutritious flavouring cream according to claim 1 is characterized in that: after described step (h) sterilization thickening, further comprise step (i) quantitative filling, detection.
10. the described enzyme process of any one fully utilizes the production technology that the fowl skeleton is produced nutritious flavouring cream according to claim 1 ~ 9, it is characterized in that: during described step (a) raw material is prepared, the fowl skeleton is crushed to first 0.8cm ~ 1.5cm in bone cutter, then grind skeletonization mud in bone mud mill, the particle diameter of bone mud is 1.5mm ~ 2.5mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101808411A CN102845709B (en) | 2011-06-30 | 2011-06-30 | Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101808411A CN102845709B (en) | 2011-06-30 | 2011-06-30 | Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102845709A true CN102845709A (en) | 2013-01-02 |
| CN102845709B CN102845709B (en) | 2013-10-30 |
Family
ID=47393005
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101808411A Active CN102845709B (en) | 2011-06-30 | 2011-06-30 | Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102845709B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614817A (en) * | 2015-12-23 | 2016-06-01 | 东莞市美拉德食品有限公司 | Chicken flavor base material prepared from chicken bone protein hydrolysate and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697825A (en) * | 2009-10-28 | 2010-04-28 | 河南省南街村（集团）有限公司 | Technology for preparing broth powder by cooking and enzymatic hydrolysis |
| CN101965966A (en) * | 2010-10-22 | 2011-02-09 | 河南省淇县永达食业有限公司 | Method for processing chicken essence by using chicken osseins |
| CN102106527A (en) * | 2010-11-26 | 2011-06-29 | 四川省食品发酵工业研究设计院 | Method for making porcine bone monosodium glutamate |
-
2011
- 2011-06-30 CN CN2011101808411A patent/CN102845709B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101697825A (en) * | 2009-10-28 | 2010-04-28 | 河南省南街村（集团）有限公司 | Technology for preparing broth powder by cooking and enzymatic hydrolysis |
| CN101965966A (en) * | 2010-10-22 | 2011-02-09 | 河南省淇县永达食业有限公司 | Method for processing chicken essence by using chicken osseins |
| CN102106527A (en) * | 2010-11-26 | 2011-06-29 | 四川省食品发酵工业研究设计院 | Method for making porcine bone monosodium glutamate |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614817A (en) * | 2015-12-23 | 2016-06-01 | 东莞市美拉德食品有限公司 | Chicken flavor base material prepared from chicken bone protein hydrolysate and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102845709B (en) | 2013-10-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102845707B (en) | Production technology for producing nutrient seasoning powder by enzymatic method with comprehensive utilization of avian skeleton | |
| CN102845711B (en) | Production technology for producing nutrient seasoning paste by enzymatic method using avian skeleton | |
| CN104886523B (en) | A kind of preparation method with the flavouring for proposing fresh effect | |
| CN103478683B (en) | A kind of fermentation type beef sauce and preparation method thereof | |
| CN104366427B (en) | Production process of functional sea-intestine seasoning particles | |
| CN104855918A (en) | Beef-flavored essence preparation method | |
| CN105661474A (en) | Production method of animal and plant protein cross-linked recombinant gel paste | |
| CN104996715A (en) | A processing method for preparing wheat germ polypeptide by a compound fermentation method | |
| CN106566861B (en) | Preparation method of black-bone chicken oligopeptide mixed powder with high F value | |
| CN108588053B (en) | Enzyme special for animal protein hydrolysis and preparation method thereof | |
| CN103114119A (en) | Method for hydrolyzing egg white protein by using protease | |
| CN102845708B (en) | Production technology for producing nutrient seasoning powder by biological enzyme techniques using avian skeleton | |
| CN101984854B (en) | Method for producing purely natural monosodium glutamate by using low-value marine fishes | |
| CN103642885A (en) | Method for producing wheat biological active peptide by fermentation | |
| CN105455097A (en) | Seasoning added with various peptide extracts and preparation method for seasoning | |
| CN102845709B (en) | Production technology for producing nutrient seasoning paste by enzymatic method with comprehensive utilization of avian skeleton | |
| CN102805331B (en) | Nutritional seasoning paste produced by biological catalysis technology and method thereof | |
| CN111329025A (en) | Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce | |
| CN100469252C (en) | Fish noodle and its production method | |
| CN105614855B (en) | A kind of small peptide nutrient preparation and preparation method thereof | |
| CN102987330B (en) | Method for producing flavoring material by double-bacteria fermentation bone paste | |
| CN102805328B (en) | Nutritional seasoning powder produced from bacillus protease complex enzyme and mould protease and production method thereof | |
| CN108740664A (en) | A kind of soybean peptide solid beverage and its preparation process | |
| CN108813177A (en) | A kind of pig's feed and preparation method thereof containing feed with paper-mulberry leaf | |
| CN107136465A (en) | A kind of method of the molten slurry production food-grade tasty agents of utilization fish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180212 Address after: 523505 Guangdong province Dongguan City Qishi town Dongping village road of science and technology Patentee after: Dongguan Dao Flavor Food Co., Ltd. Address before: Dongguan City Dongshan Xi'an Qishi Town Village Industrial Zone 523511 Guangdong city of Dongguan province Maillard Food Co. Ltd. Patentee before: Dongguan Meilade Food Co., Ltd. |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190328 Address after: 523000 Dongping Science and Technology Road, Qishi Town, Dongguan City, Guangdong Province Patentee after: Guangdong Weibawei Technology Co., Ltd. Address before: 523505 Dongping Science and Technology Road, Qishi Town, Dongguan City, Guangdong Province Patentee before: Dongguan Dao Flavor Food Co., Ltd. |
|
| TR01 | Transfer of patent right |