CN102845711A - Production technology for producing nutrient seasoning paste by enzymatic method using avian skeleton - Google Patents
Production technology for producing nutrient seasoning paste by enzymatic method using avian skeleton Download PDFInfo
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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 using avian skeleton. The production technology includes the following steps: (a) preparing raw materials; (b) performing cooking process; (c) performing enzymolysis reaction to obtain the enzymolysis liquid; (d) performing Maillard reaction to obtain the reaction liquid; (e) performing fermentation treatment; (f) performing homogenizing treatment; and (g) 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 uses new biological enzyme combined with fermentation techniques to perform enzymolysis and extraction to the nutrients in the avian skeleton completely, 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 approximately has 1,500 ten thousand tons fowl skeleton to produce every year, fowl skeleton resource is very abundant, fowl skeleton nutritious, except a large amount of calcareous, also contain the indispensable Phospholipids of brain, phosphoprotein, 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 final hydrolysate exists heavy bitter taste, the flat defective of local flavor, 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 a kind of biological enzyme technology to utilize the fowl skeleton to produce the production technology of nutritious flavouring cream, it utilizes new biology enzyme, the combining with fermentation technology, enzymolysis and extract nutriment in the fowl skeleton fully, 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.
A kind of biological enzyme technology utilizes the fowl skeleton to produce the production technology of nutritious flavouring cream, and 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) enzyme digestion reaction: in reactor, add bacillus protease composite enzyme, mold protease, keep temperature in 35 ℃ ~ 50 ℃, reacted 1.5 hours ~ 2 hours; Then 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;
(d) 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; VB1 is vitamin B1;
(e) fermentation process: in reactant liquor, add aroma-producing yeasts, and red yeast rice or red kojic rice powder saccharified liquid, carrying out the flavouring fermentation, fermentation temperature is 28 ℃ ~ 35 ℃, fermentation time is 1 hour ~ 4 hours;
(f) 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;
(g) 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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.3 part ~ 0.8 part, mold protease are 0.3 part ~ 0.8 part, and the aspergillus oryzae nutrient solution is 0.1 part ~ 0.5 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 1% ~ 5%, aroma-producing yeasts accounts for reactant liquor is 0. 1% ~ 0. 5%; During described step (f) homogeneous was processed, flavor enhancement was 35 parts ~ 50 parts; In described step (g) the sterilization thickening, converted starch is 1 part ~ 5 parts.
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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.3 part ~ 0.5 part, mold protease are 0.3 part ~ 0.5 part, and the aspergillus oryzae nutrient solution is 0.3 part ~ 0.5 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 1% ~ 3%, aroma-producing yeasts accounts for reactant liquor is 0. 1% ~ 0. 3%; During described step (f) homogeneous was processed, flavor enhancement was 43 parts ~ 50 parts; In described step (g) 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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.5 part ~ 0.8 part, mold protease are 0.5 part ~ 0.8 part, and the aspergillus oryzae nutrient solution is 0.1 part ~ 0.3 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 3% ~ 5%, aroma-producing yeasts accounts for reactant liquor is 0.3% ~ 0. 5%; During described step (f) homogeneous was processed, flavor enhancement was 35 parts ~ 45 parts; In described step (g) the sterilization thickening, converted starch is 1 part ~ 3 parts.
Wherein, during described step (f) 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) 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 3% ~ 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.
Preferably, in described step (c) 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 ~ 6 parts is 0.5 part ~ 2.5 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 3% 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 (g) 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: a kind of biological enzyme technology of the present invention utilizes the fowl skeleton to produce the production technology of 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) enzyme digestion reaction: in reactor, add bacillus protease composite enzyme, mold protease, keep temperature in 35 ℃ ~ 50 ℃, reacted 1.5 hours ~ 2 hours; Then 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; (d) 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; (e) fermentation process: in reactant liquor, add aroma-producing yeasts, and red yeast rice or red kojic rice powder saccharified liquid, carrying out the flavouring fermentation, fermentation temperature is 28 ℃ ~ 35 ℃, fermentation time is 1 hour ~ 4 hours; (f) 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; (g) 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 bacillus protease composite enzyme and mold protease as enzymolysis protein enzyme wherein two kinds of protease sources as enzyme digestion reaction, the bacillus protease composite enzyme is not in the situation that the low in hydrolysis degree can output has the protein hydrolyzate of bitter taste yet; Mold protease can be used to remove the bitter taste of bitter taste protein hydrolyzate, and the while is aminosal thoroughly, promotes and improve the local flavor of hydrolyzate.Adopt the aspergillus oryzae nutrient solution as the protease source of another 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.Adopt fermentation process, can remove the fowl skeleton the peculiar smell such as bitter taste, play the effect of flavouring, make the nutritious flavouring cream that makes give off a strong fragrance, abundant full, taste is natural pure, has kept natural components and the fragrance of bone, make nutritious flavouring cream have resistant to elevated temperatures performance and stablize lasting lasting; Utilize simultaneously biological enzymolysis and microbial fermentation technology to combine and prepare nutritious flavouring cream, solved the problems such as living resources waste and contaminated environment; The nutritious flavouring cream that makes is of high nutritive value, and contains the necessary several amino acids of human body, organic calcium, mineral matter and trace element.
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, synergy by enzyme digestion reaction, Maillard reaction and fermentation process, the nutritious flavouring cream yield that the present invention is made is high, excellent flavor, 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.
A kind of biological enzyme technology utilizes the fowl skeleton to produce the production technology of nutritious flavouring cream, and 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) enzyme digestion reaction: in reactor, add bacillus protease composite enzyme, mold protease, keep temperature in 35 ℃ ~ 50 ℃, reacted 1.5 hours ~ 2 hours; Then 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;
(d) 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;
(e) fermentation process: in reactant liquor, add aroma-producing yeasts, and red yeast rice or red kojic rice powder saccharified liquid, carrying out the flavouring fermentation, fermentation temperature is 28 ℃ ~ 35 ℃, fermentation time is 1 hour ~ 4 hours;
(f) 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;
(g) 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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.3 part, mold protease are 0.8 part, and the aspergillus oryzae nutrient solution is 0.5 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 2%, aroma-producing yeasts accounts for reactant liquor is 0. 3%; During described step (f) 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 (g) the sterilization thickening, converted starch is 5 parts.
In described step (c) 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 3% 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 the present embodiment makes is the concentrated seasoning paste of chicken flavor.
Embodiment 2.
A kind of biological enzyme technology utilizes the fowl skeleton to produce the production technology of nutritious flavouring cream, and 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) enzyme digestion reaction: in reactor, add bacillus protease composite enzyme, mold protease, keep temperature in 35 ℃, reacted 2 hours; Then add the aspergillus oryzae nutrient solution in reactor, keep temperature in 35 ℃, reacted 20 minutes, the enzyme that goes out makes enzymolysis liquid;
(d) 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;
(e) fermentation process: in reactant liquor, add aroma-producing yeasts, and red yeast rice or red kojic rice powder saccharified liquid, carrying out the flavouring fermentation, fermentation temperature is 28 ℃, fermentation time is 4 hours;
(f) 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;
(g) 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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.5 part, mold protease are 0.5 part, and the aspergillus oryzae nutrient solution is 0.1 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 1%, aroma-producing yeasts accounts for reactant liquor is 0. 5%; During described step (f) 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 (g) the sterilization thickening, converted starch is 3 parts.
In described step (c) 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 4% 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 the present embodiment makes is the concentrated seasoning paste of pig flavor.
Embodiment 3.
A kind of biological enzyme technology utilizes the fowl skeleton to produce the production technology of nutritious flavouring cream, and 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) enzyme digestion reaction: in reactor, add bacillus protease composite enzyme, mold protease, keep temperature in 45 ℃, reacted 1.5 hours; Then add the aspergillus oryzae nutrient solution in reactor, keep temperature in 45 ℃, reacted 15 minutes, the enzyme that goes out makes enzymolysis liquid;
(d) 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;
(e) fermentation process: in reactant liquor, add aroma-producing yeasts, and red yeast rice or red kojic rice powder saccharified liquid, carrying out the flavouring fermentation, fermentation temperature is 35 ℃, fermentation time is 1 hour;
(f) 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;
(g) 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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.5 part, mold protease are 0.3 part, and the aspergillus oryzae nutrient solution is 0.3 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 3%, aroma-producing yeasts accounts for reactant liquor is 0. 2%; During described step (f) 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 (g) the sterilization thickening, converted starch is 2 parts.
In described step (c) 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 3% 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 the present embodiment makes is the concentrated seasoning paste of ox flavor.
Embodiment 4.
A kind of biological enzyme technology utilizes the fowl skeleton to produce the production technology of nutritious flavouring cream, and 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) enzyme digestion reaction: in reactor, add bacillus protease composite enzyme, mold protease, keep temperature in 50 ℃, reacted 1.5 hours; Then add the aspergillus oryzae nutrient solution in reactor, keep temperature in 50 ℃, reacted 15 minutes, the enzyme that goes out makes enzymolysis liquid;
(d) 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;
(e) fermentation process: in reactant liquor, add aroma-producing yeasts, and red yeast rice or red kojic rice powder saccharified liquid, carrying out the flavouring fermentation, fermentation temperature is 30 ℃, fermentation time is 2 hours;
(f) 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;
(g) 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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.8 part, mold protease are 0.5 part, and the aspergillus oryzae nutrient solution is 0.1 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 5%, aroma-producing yeasts accounts for reactant liquor is 0. 1%; During described step (f) 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 (g) the sterilization thickening, converted starch is 5 parts.
In described step (c) 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 cream that the 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; 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. a biological enzyme technology utilizes the fowl skeleton to produce the production technology of 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) enzyme digestion reaction: in reactor, add bacillus protease composite enzyme, mold protease, keep temperature in 35 ℃ ~ 50 ℃, reacted 1.5 hours ~ 2 hours; Then 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;
(d) 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;
(e) fermentation process: in reactant liquor, add aroma-producing yeasts, and red yeast rice or red kojic rice powder saccharified liquid, carrying out the flavouring fermentation, fermentation temperature is 28 ℃ ~ 35 ℃, fermentation time is 1 hour ~ 4 hours;
(f) 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;
(g) 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. a kind of biological enzyme technology according to claim 1 utilizes the fowl skeleton to produce the production technology of 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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.3 part ~ 0.8 part, mold protease are 0.3 part ~ 0.8 part, and the aspergillus oryzae nutrient solution is 0.1 part ~ 0.5 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 1% ~ 5%, aroma-producing yeasts accounts for reactant liquor is 0. 1% ~ 0. 5%; During described step (f) homogeneous was processed, flavor enhancement was 35 parts ~ 50 parts; In described step (g) the sterilization thickening, converted starch is 1 part ~ 5 parts.
3. a kind of biological enzyme technology according to claim 2 utilizes the fowl skeleton to produce the production technology of 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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.3 part ~ 0.5 part, mold protease are 0.3 part ~ 0.5 part, and the aspergillus oryzae nutrient solution is 0.3 part ~ 0.5 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 1% ~ 3%, aroma-producing yeasts accounts for reactant liquor is 0. 1% ~ 0. 3%; During described step (f) homogeneous was processed, flavor enhancement was 43 parts ~ 50 parts; In described step (g) the sterilization thickening, converted starch is 3 parts ~ 5 parts.
4. a kind of biological enzyme technology according to claim 2 utilizes the fowl skeleton to produce the production technology of 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) enzyme digestion reaction, the bacillus protease composite enzyme is that 0.5 part ~ 0.8 part, mold protease are 0.5 part ~ 0.8 part, and the aspergillus oryzae nutrient solution is 0.1 part ~ 0.3 part; In described step (d) 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; In described step (e) fermentation process, the percentage by weight that the percentage by weight that red yeast rice or red kojic rice powder saccharified liquid account for reactant liquor is 3% ~ 5%, aroma-producing yeasts accounts for reactant liquor is 0.3% ~ 0. 5%; During described step (f) homogeneous was processed, flavor enhancement was 35 parts ~ 45 parts; In described step (g) the sterilization thickening, converted starch is 1 part ~ 3 parts.
5. a kind of biological enzyme technology according to claim 1 utilizes the fowl skeleton to produce the production technology of nutritious flavouring cream, it is characterized in that: during described step (f) homogeneous was processed, flavor enhancement was comprised of salt, monosodium glutamate, I+G.
6. a kind of biological enzyme technology according to claim 1 utilizes the fowl skeleton to produce the production technology of 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. a kind of biological enzyme technology according to claim 1 utilizes the fowl skeleton to produce the production technology of nutritious flavouring cream, it is characterized in that: in described step (c) 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 3% ~ 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.
8. a kind of biological enzyme technology according to claim 7 utilizes the fowl skeleton to produce the production technology of nutritious flavouring cream, it is characterized in that: in described step (c) 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 ~ 6 parts is 0.5 part ~ 2.5 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 3% 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. a kind of biological enzyme technology according to claim 1 utilizes the fowl skeleton to produce the production technology of nutritious flavouring cream, it is characterized in that: after described step (g) sterilization thickening, further comprise step (i) quantitative filling, detection.
10. the described a kind of biological enzyme technology of any one utilizes the fowl skeleton to produce the production technology of 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.
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| CN103404919A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Pork bone soup paste and preparation method thereof |
| CN103478672A (en) * | 2013-10-11 | 2014-01-01 | 成都圣恩生物科技有限公司 | Preparation method of chicken flavor material |
| CN104082372A (en) * | 2014-05-12 | 2014-10-08 | 湖北工业大学 | Preparation method of fermented aggregate-containing crispy pastry |
| CN104172063A (en) * | 2014-07-03 | 2014-12-03 | 成都大学 | Edible fungi meaty seasoning and processing method thereof |
| CN105475963A (en) * | 2015-11-28 | 2016-04-13 | 成都德善能科技有限公司 | Preparation method of liquid chicken-flavor composite delicious seasoning |
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| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103404919A (en) * | 2013-08-19 | 2013-11-27 | 天津春发生物科技集团有限公司 | Pork bone soup paste and preparation method thereof |
| CN103478672A (en) * | 2013-10-11 | 2014-01-01 | 成都圣恩生物科技有限公司 | Preparation method of chicken flavor material |
| CN104082372A (en) * | 2014-05-12 | 2014-10-08 | 湖北工业大学 | Preparation method of fermented aggregate-containing crispy pastry |
| CN104082372B (en) * | 2014-05-12 | 2016-02-10 | 湖北工业大学 | A kind of preparation method of the aggregate crisp-baked cake that ferments |
| CN104172063A (en) * | 2014-07-03 | 2014-12-03 | 成都大学 | Edible fungi meaty seasoning and processing method thereof |
| CN105475963A (en) * | 2015-11-28 | 2016-04-13 | 成都德善能科技有限公司 | Preparation method of liquid chicken-flavor composite delicious seasoning |
| CN106578990A (en) * | 2016-12-08 | 2017-04-26 | 中国农业科学院农产品加工研究所 | Preparation method of collagen peptide chelated calcium enriched bone product |
| CN107319481A (en) * | 2017-06-06 | 2017-11-07 | 南京黄教授食品科技有限公司 | A kind of method that xiang semen is prepared by raw material of duck skeleton accessory substance |
| CN107712805A (en) * | 2017-11-10 | 2018-02-23 | 天津春发生物科技集团有限公司 | A kind of method that pig flesh flavor flavoring is prepared using microbial fermentation |
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