CN103478672A - Preparation method of chicken flavor material - Google Patents
Preparation method of chicken flavor material Download PDFInfo
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- CN103478672A CN103478672A CN201310471747.0A CN201310471747A CN103478672A CN 103478672 A CN103478672 A CN 103478672A CN 201310471747 A CN201310471747 A CN 201310471747A CN 103478672 A CN103478672 A CN 103478672A
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- chicken
- flavor development
- chicken flavor
- preparation
- enzymolysis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a chicken flavor material. The method comprises the following steps: 1, putting water and a chicken skeleton in a strong bone crusher, and carrying out rubbing beating to obtain a chicken bone slurry; 2, adding a compound enzyme to the chicken bone slurry obtained in step 1 for enzymatic hydrolysis, wherein the components of the compound enzyme comprise an alkaline protease and papain; and 3, carrying out a Maillard reaction of a chicken bone enzymatic hydrolysis liquid obtained in step 2 in a reaction kettle to obtain the liquid chicken flavor material. The method allows the enzymatic hydrolysis of the chicken skeleton to be carried out by using the compound enzyme, so the finally obtained chicken flavor material has a high nutritional value and lifelike and pure mouthfeel, and overcomes a defect of the bitter taste generation of general enzymatic hydrolysis.
Description
Technical field
The invention belongs to the technical field of food processing, specifically a kind of preparation method of chicken flavor development material.
Background technology
The chicken flavor development material is a kind ofly to take fresh meat as raw material, through processing the seasoning elaboration that contains the chicken taste formed, mostly adopt at present single enzyme to carry out enzymolysis to chicken carcasses, after this enzyme solution enzymolysis, exist mouthfeel single, aftertaste is bitter, because degree of hydrolysis only can reach 10% left and right, so nutrition content is low, hydrolysis time needs 24h, hydrolysis time is long, and the spice that the domestic market chicken meat flavor mainly adopts mostly, natural perfume material and synthetic perfume blending form, take plant protein hydrolysate HVP and animal protein hydrolysate HAP prepares by thermal response as primary raw material, the method is comparatively economical in commodity production, but the meat fragrance formed still can not be true to nature, and the nutritive value of the chicken flavor development material finished product finally obtained is not high, for example the yield of the amino acid in taste substance or protein is not high.
Summary of the invention
For solving the defect of existing chicken flavor development material, the present invention has developed a kind of new method for preparing the chicken flavor development material, and degree of hydrolysis is high, hydrolysis time shortens, thereby realizes the purpose that nutrition content is high, mouthfeel is pure, cost is low of flavor development material.
The technical scheme that realizes above-mentioned purpose is, the preparation method of a kind of chicken flavor development material that the present invention develops, and the method comprises the steps, (1) puts into water and chicken carcasses in Powerful bone grinder, rubs making beating, obtains slurries;
(2) in the slurries of (1) step, add complex enzyme to carry out enzymolysis, the composition of complex enzyme comprises alkali protease and papain;
(3) Maillard reaction occurs in the chicken bone enzymolysis liquid obtained through (2) step in reactor, obtains the chicken flavor development feed liquid.What the inventive method adopted is that the complex enzyme system is carried out enzymolysis, alkali protease and papain have been selected in existing numerous enzymes, degree of hydrolysis can reach 20～25%, hydrolysis amino acid out is many, so nutrition content is high, complex enzyme hydrolysis only needs 5h just can reach maximum degree of hydrolysis, so shortened the time of enzymolysis, after enzymolysis, Maillard reaction, do not produce the bitter taste that enzymolysis easily produces yet.
After obtaining chicken pulp liquid in described step (1), pH value is adjusted to 7.0～7.5, adjusts pH to act as and make complex enzyme just can reach maximum degree of hydrolysis in optimum pH scope.
In described step (2), the mass ratio of complex enzyme and chicken carcasses is 0.4～0.7:100, and complex enzyme neutral and alkali protease and papain mass ratio are 1:1.The complex enzyme used and chicken carcasses are according to the aforementioned proportion enzymolysis, both having guaranteed can be by the complete enzymolysis of chicken carcasses, guaranteed that again amount used can not waste, in the complex enzyme system, the most suitable quality proportioning of alkali protease and papain is 1:1, crossing experimental verification enzyme ratio is that 1:1 is the ratio of degree of hydrolysis maximum, can reach 20～25%.
In described step (2), the temperature of enzymolysis is 45～55 ℃, and the time of enzymolysis is 4～6h, at this temperature, is the optimal temperature of enzymolysis, and other temperature makes enzymatic activity reduce, and on the enzymatic activity impact, degree of hydrolysis reaches maximum 20～25%, needs enzymolysis 4～6h.
The concrete operation method of described step (3) is, 1. add the raw material of Maillard reaction in reactor: the raw material composition comprises chicken bone enzymolysis liquid, Cys, ALANINE, L-glycine, water, flavoring, vitamin B1, sugar, the mass percent of each composition is, chicken bone enzymolysis liquid 55～62%, Cys 0.5～2.5%, ALANINE 1～5.5%, L-glycine 0.5～1.5%, water 5～15%, vitamin B1 are 0.2～0.8%, sugar 6～10%, flavoring 1～2.5%;
The raw material that 2. will 1. walk mix, and at 98～101 ℃, carry out Maillard reaction, and the time of reaction is 90～120min, obtains the chicken flavor development feed liquid after reaction.If excess Temperature or overlong time just may produce sugared pyrogenetic reaction, thereby produce other smell, and affect product quality.
The sugar of step in 1. comprises xylose and glucose, and the mass ratio of wood sugar and glucose is 1:3, and Maillard reaction is that sugar reacts with amino acid whose, and the ratio of suitable sugar can make Maillard reaction complete, can not produce bitter taste again.
After described step (3) obtains the chicken flavor development feed liquid, through emulsification, homogeneous, process, more spray-dried turriform powdered, finished product chicken flavor development material obtained.After Maillard reaction, through with processing method the same in prior art, obtaining finished product.
To sum up, the invention has the beneficial effects as follows, utilize complex enzyme to carry out enzymolysis to chicken carcasses, can reach the highest degree of hydrolysis, make the chicken flavor development material nutrient finally obtained be worth high, shorten hydrolysis time, true to nature, pure through Maillard reaction flavor development material mouthfeel of the present invention, overcome general enzymolysis and all can produce the defect of bitter taste.
The specific embodiment
Below in conjunction with specific embodiment, content of the present invention is further illustrated.
Embodiment mono-: the preparation method of a kind of chicken flavor development material that the present invention develops, comprise the steps, and (1) puts into water and chicken carcasses in Powerful bone grinder, then rubs making beating, obtains chicken pulp liquid;
(2) in the slurries that obtain to (1) step, add complex enzyme to carry out enzymolysis, the composition of complex enzyme comprises alkali protease and papain;
(3) Maillard reaction occurs in the chicken bone enzymolysis liquid obtained through (2) step in reactor, obtains the chicken flavor development feed liquid.
After obtaining chicken pulp liquid in described step (1), pH value is adjusted to 7.0～7.5.
In described step (2), the mass ratio of complex enzyme and chicken carcasses is 0.4:100, and complex enzyme neutral and alkali protease and papain mass ratio are 1:1.
In described step (2), the temperature of enzymolysis is 45～55 ℃, and the time of enzymolysis is 4～6h.
The concrete operation method of described step (3) is, 1. add the raw material of Maillard reaction in reactor: the raw material composition comprises chicken bone enzymolysis liquid, Cys, ALANINE, L-glycine, water, flavoring, vitamin B1, sugar, the mass percent of each composition is, chicken bone enzymolysis liquid 55%, Cys 0.5%, ALANINE 1%, L-glycine 0.5%, water 5%, vitamin B1 are 0.2%, sugar 6%, flavoring 1%; The flavoring of general flavor development material utilization is these seasonings such as chicken oil, salt, Jiang Fen, and the amount of interpolation takes the circumstances into consideration to add according to individual taste;
The raw material that 2. will 1. walk mix, and at 98～101 ℃, carry out Maillard reaction, and the time of reaction is 90～120min, obtains the chicken flavor development feed liquid after reaction.
The sugar of step in 1. comprises xylose and glucose, and the mass ratio of wood sugar and glucose is 1:3.
Below by single factor experiment, the impact of local flavor is selected to wood sugar and the most suitable quality proportioning of glucose, repeat the step of (1)-(3), in (3) step, add raw material in reactor, its composition comprises chicken bone enzymolysis liquid, Cys, ALANINE, the L-glycine, water, flavoring, Cobastab, wood sugar, glucose, the mass percent of each composition is, chicken bone enzymolysis liquid 55%, Cys 0.5%, ALANINE 1%, L-glycine 0.5%, water 5%, vitamin B1 is 0.2%, sugar 6%, flavoring 1%, the ratio of wood sugar and glucose is pressed respectively 1:1, 1:2, 1:3, 1:4, then the 1:5 interpolation is reacted, show after reaction that chicken flavor development feed liquid that wood sugar and glucose 1:3 obtain does not have the smell of caramelization, outward appearance liquid exquisiteness, do not produce bitter taste, so ratio that this ratio is most suitable wood sugar and glucose.
The present embodiment is through complex enzyme for hydrolyzing, and degree of hydrolysis can reach 23.5%, so hydrolysis amino acid content out is high, nutrition content is high.
Embodiment bis-: the chicken flavor development preparation method for material that the present invention develops, comprise the steps, and (1) puts into water and chicken carcasses in Powerful bone grinder, then rubs making beating, obtains chicken pulp liquid;
(2) in the slurries that obtain to (1) step, add complex enzyme to carry out enzymolysis, the composition of complex enzyme comprises alkali protease and papain;
(3) Maillard reaction occurs in the chicken bone enzymolysis liquid obtained through (2) step in reactor, obtains the chicken flavor development feed liquid.
After obtaining chicken pulp liquid in described step (1), pH value is adjusted to 7.0～7.5.
In described step (2), the mass ratio of complex enzyme and chicken carcasses is 0.7:100, and complex enzyme neutral and alkali protease and papain mass ratio are 1:1.
In described step (2), the temperature of enzymolysis is 45～55 ℃, and the time of enzymolysis is 4～6h.
The concrete operation method of described step (3) is, 1. add the raw material of Maillard reaction in reactor: the raw material composition comprises chicken bone enzymolysis liquid, Cys, ALANINE, L-glycine, water, flavoring, Cobastab, wood sugar, glucose, the mass percent of each composition is, chicken bone enzymolysis liquid 62%, Cys 2.5%, ALANINE 5.5%, L-glycine 1.5%, water 15%, vitamin B1 are 0.8%, sugar 10%, flavoring 2.5%;
The raw material that 2. will 1. walk mix, and at 98～101 ℃, carry out Maillard reaction, and the time of reaction is 90～120min, obtains the chicken flavor development feed liquid after reaction.
The sugar of step in 1. comprises xylose and glucose, and the mass ratio of wood sugar and glucose is 1:3.
After described step (3) obtains the chicken flavor development feed liquid, through emulsification, homogeneous, process, more spray-dried turriform powdered, finished product chicken flavor development material obtained.
Below determine most suitable time of Maillard reaction by single factor experiment, repeating step (1)-(3), the time of reacting in (3) step is respectively 30min, 60min, 90min, 120min, 150min, reaction temperature is 100 ℃, 90min is the optimum time, reacts fully and can not produce excessive other smells such as caramel of reaction, and taste does not have bitter taste, the mouthfeel fidelity is the highest, and the time of reaction all can reach above-mentioned effect at 90～120min.
After utilizing complex enzyme for hydrolyzing, degree of hydrolysis is 20%, a large amount of amino acid can be hydrolyzed out, thereby make nutrition content high.
Embodiment tri-: the chicken flavor development preparation method for material that the present invention develops, comprise the steps, and (1) puts into water and chicken carcasses in Powerful bone grinder, then rubs making beating, obtains chicken pulp liquid;
(2) in the slurries that obtain to (1) step, add complex enzyme to carry out enzymolysis, the composition of complex enzyme comprises alkali protease and papain;
(3) Maillard reaction occurs in the chicken bone enzymolysis liquid obtained through (2) step in reactor, obtains the chicken flavor development feed liquid.
After obtaining chicken pulp liquid in described step (1), pH value is adjusted to 7.0～7.5.
In described step (2), the mass ratio of complex enzyme and chicken carcasses is 0.5:100, and complex enzyme neutral and alkali protease and papain mass ratio are 1:1.
In described step (2), the temperature of enzymolysis is 45～55 ℃, and the time of enzymolysis is 4～6h.
The concrete operation method of described step (3) is, 1. add the raw material of Maillard reaction in reactor: the raw material composition comprises chicken bone enzymolysis liquid, Cys, ALANINE, L-glycine, water, flavoring, Cobastab, wood sugar, glucose, the mass percent of each composition is, chicken bone enzymolysis liquid 58%, Cys 1%, ALANINE 3.5%, L-glycine 1%, water 10%, vitamin B1 are 0.5%, sugar 7%, flavoring 1.5%;
The raw material that 2. will 1. walk mix, and at 98～101 ℃, carry out Maillard reaction, and the time of reaction is 90～120min, obtains the chicken flavor development feed liquid after reaction.
The sugar of step in 1. comprises xylose and glucose, and the mass ratio of wood sugar and glucose is 1:3.
After described step (3) obtains the chicken flavor development feed liquid, through emulsification, homogeneous, process, more spray-dried turriform powdered, finished product chicken flavor development material obtained.
Below, by single factor experiment, determine optimum reaction temperature, repeat above-mentioned steps (1)-(3), in (3) step, reaction temperature is respectively 90 ℃, 100 ℃, 110 ℃, 120 ℃, 130 ℃, reaction time is 90min, and 100 ℃ is best reaction temperature, can not make sugared coking, amino acid loss of activity, can not produce bitter taste, reaction temperature all can reach above-mentioned effect at 98～101 ℃.
After utilizing complex enzyme for hydrolyzing, degree of hydrolysis is 25%, a large amount of amino acid can be hydrolyzed out, thereby make nutrition content high.
The above is not limitation of the present invention, all any modifications of doing on flesh and blood of the present invention, is equal to and replaces and simple modifications etc., within all should being included in protection scope of the present invention.
Claims (7)
1. the preparation method of a chicken flavor development material, is characterized in that, the method comprises the steps, (1) puts into water and chicken carcasses in Powerful bone grinder, rubs making beating, obtains slurries;
(2) in the slurries of (1) step, add complex enzyme to carry out enzymolysis, the composition of complex enzyme comprises alkali protease and papain;
(3) Maillard reaction occurs in the chicken bone enzymolysis liquid through (2) step gained in reactor, obtains the chicken flavor development feed liquid.
2. the preparation method of chicken flavor development material according to claim 1, is characterized in that, after obtaining slurries in described step (1), pH value is adjusted to 7.0～7.5.
3. the preparation method of chicken flavor development material according to claim 1, is characterized in that, in described step (2), the mass ratio of complex enzyme and chicken carcasses is 0.4～0.7:100, and complex enzyme neutral and alkali protease and papain mass ratio are 1:1.
4. the preparation method of chicken flavor development material according to claim 1, is characterized in that, in step (2), the temperature of enzymolysis is 45～55 ℃, and the time of enzymolysis is 4～6h.
5. the preparation method of chicken flavor development material according to claim 1, it is characterized in that, the concrete operation method of described step (3) is, 1. add the raw material of Maillard reaction in reactor: the raw material composition comprises chicken bone enzymolysis liquid, Cys, ALANINE, the L-glycine, water, flavoring, vitamin B1, sugar, the mass percent of each composition is, chicken bone enzymolysis liquid 55～62%, Cys 0.5～2.5%, ALANINE 1～5.5%, L-glycine 0.5～1.5%, water 5～15%, vitamin B1 is 0.2～0.8%, sugar 6～10%, flavoring 1～2.5%,
The raw material that 2. will 1. walk mix, and at 98～101 ℃, carry out Maillard reaction, and the time of reaction is 90～120min, obtains the chicken flavor development feed liquid after reaction.
6. the preparation method of chicken flavor development material according to claim 1, is characterized in that, after step (3) obtains the chicken flavor development feed liquid, through emulsification, homogeneous, process, more spray-dried turriform powdered, obtain finished product chicken flavor development material.
7. the preparation method of chicken flavor development material according to claim 5, is characterized in that, the sugar of step in 1. comprises xylose and glucose, and the mass ratio of wood sugar and glucose is 1:3.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907891A (en) * | 2014-03-18 | 2014-07-09 | 成都圣恩生物科技有限公司 | Method of preparing chicken flavor material by utilization of compound enzyme |
| CN104664308A (en) * | 2015-03-09 | 2015-06-03 | 广东美味鲜调味食品有限公司 | Method for preparing chicken essence raw material from chicken breast and chicken skeletons as well as prepared chicken essence raw material |
| CN104705617A (en) * | 2013-12-16 | 2015-06-17 | 成都圣恩生物科技有限公司 | A preparation method of beef taste additives by maillard reaction |
| CN106262663A (en) * | 2016-07-29 | 2017-01-04 | 金华味海食品有限公司 | A kind of production method of Islamic chicken flavor toppings |
| CN106616842A (en) * | 2017-01-04 | 2017-05-10 | 广州聚澜健康产业研究院有限公司 | Zinc-rich seasoning |
| CN107440067A (en) * | 2017-08-30 | 2017-12-08 | 贵州大学 | Preparation method for the Maillard reaction liquid of duck ossein |
| CN110115364A (en) * | 2019-05-10 | 2019-08-13 | 宁夏大学 | A kind of herbal cuisine chicken meat powder flavouring and preparation method thereof to fill blood |
| CN112869106A (en) * | 2021-02-02 | 2021-06-01 | 安徽杨府锦调味食品股份有限公司 | Preparation method of rattan pepper flavored concentrated chicken juice seasoning |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705617A (en) * | 2013-12-16 | 2015-06-17 | 成都圣恩生物科技有限公司 | A preparation method of beef taste additives by maillard reaction |
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| CN104664308A (en) * | 2015-03-09 | 2015-06-03 | 广东美味鲜调味食品有限公司 | Method for preparing chicken essence raw material from chicken breast and chicken skeletons as well as prepared chicken essence raw material |
| CN106262663A (en) * | 2016-07-29 | 2017-01-04 | 金华味海食品有限公司 | A kind of production method of Islamic chicken flavor toppings |
| CN106616842A (en) * | 2017-01-04 | 2017-05-10 | 广州聚澜健康产业研究院有限公司 | Zinc-rich seasoning |
| CN107440067A (en) * | 2017-08-30 | 2017-12-08 | 贵州大学 | Preparation method for the Maillard reaction liquid of duck ossein |
| CN110115364A (en) * | 2019-05-10 | 2019-08-13 | 宁夏大学 | A kind of herbal cuisine chicken meat powder flavouring and preparation method thereof to fill blood |
| CN112869106A (en) * | 2021-02-02 | 2021-06-01 | 安徽杨府锦调味食品股份有限公司 | Preparation method of rattan pepper flavored concentrated chicken juice seasoning |
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Application publication date: 20140101 |