CN103734652A - Preparation method of salt roasted chicken flavor nutritional seasoning powder - Google Patents
Preparation method of salt roasted chicken flavor nutritional seasoning powder Download PDFInfo
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Abstract
The invention relates to the food additive technical field, and more specifically, relates to a preparation method of a salt roasted chicken flavor nutritional seasoning powder prepared by utilizing salt roasted chicken processed by-products such as a marinating juice, chicken bones and chopped meat as raw materials. A hydrolyzed protein liquid obtained by enzymolysis of the chicken bones and/or the chopped meat produced in a marinated salt roasted chicken process is compounded with the marinating juice produced during preparation of salt roasted chickens, and then the nutritional seasoning powder is prepared by a spray drying technology; the mass percentage ratio for compounding the hydrolyzed protein liquid with the marinating juice is 1:2 to 2:1. The prepared seasoning powder is rich in nutrition, has rich salt roasted aroma and pure thick natural bone fragrance, is a uniform and fine faint yellow powder, and can be widely used for adjusting fragrance and taste of various foods.
Description
Technical field
The present invention relates to technical field of food additives, more specifically, relate to one and utilize Salt roasted chicken processing byproduct (thick gravy, chicken bone and meat mincing) to there is nutritious flavouring powder of Salt roasted chicken local flavor and preparation method thereof for what raw material prepared.
Background technology
Salt roasted chicken is the traditional properties food that Guangdong has strong local characteristic, with a long history, is famous at home and abroad.Tradition Salt roasted chicken is to smear chicken by batchings such as salt, Sha Jiang, and then paper using wraps and imbeds in crude salt, by heating crude salt, makes slow baked ripe the forming of chicken.There is unique flavor, color and luster is tempting, mouthfeel good, the feature such as nutritious, liked by consumer.Suitability for industrialized production Salt roasted chicken is mainly take freezing divided chicken (chicken leg, chicken wings, chicken block) as raw material, through thawing, process is refining forms for stew in soy sauce, pruning, oven dry, vacuum packaging, sterilization etc.One of important procedure that stew in soy sauce Shi Salt roasted chicken is produced.The food additives such as spice, capsicum, tasty agents, monascorubin are become to thick gravy in proportion with water mixing infusion, then the chicken after pickling, precooking is put into thick gravy boiling certain hour.
In stew in soy sauce process, in chicken, chicken fat, collagen and some solable matters are dissolved in thick gravy, are dissolved in one with the flavor components of spice and various other additives, make thick gravy nutrition very abundant, unique flavor.But thick gravy is generally reused after 6～7 times, often as waste discharge, this not only causes huge waste, also can cause serious environmental pollution because the nutriment that thick gravy is rich in is easy to corruption.At present discarded thick gravy is lacked to effective recovery and utilization technology.
Chicken bone and meat mincing are leftover pieces that stew in soy sauce chicken nugget later produces by pruning operation.General by 60 tons of Salt roasted chicken processing outputs every day, can produce about 2 tons of corner meat mincing and 10 tons of pigeon breast bones.In chicken bone, contain abundant nutrition and functional component, protein content is high, and wherein 90% is collagen, ossein, chondroitin, there is the subcutaneous cellular metabolism of enhancing, the effect delaying senility, the still soluble protein of full price comparatively of SPP1, biological value is high, is a kind of protein sources of high-quality.In addition the various trace elements that contains needed by human in chicken bone, Ca content be in chicken more than 3 times, calcium-phosphorus ratio is 2:1, is the optimal proportion of absorption of human body calcium phosphorus, its effect of supplemented calcium is better than milk.At present the relevant researches and exploitation of chicken bone meat mincing be mostly take fresh or simply finished broken kindred as processing object, and the rare report of research to the chicken bone through overcuring seasoning and meat mincing.Current most Salt roasted chicken processing enterprise has the chicken bone of the baked taste of Yan and meat mincing by these to be used as feed and to sell cheap, and added value is very low.
In prior art, there is the technology report that adopts fowl skeleton to prepare toppings, for example, application number is 201110180833.7 Patent Application Publication, and a kind of biological enzyme technology utilizes fowl skeleton to produce the production technology of nutritious flavouring powder, also discloses the production technology that a kind of enzyme process comprehensive utilization fowl skeleton is produced nutritious flavouring powder in the patent application that application number is 201110180823.3.But the fowl skeleton adopting in existing patented technology is all the fresh fowl skeleton without any processing, the reutilization technology scheme that a large amount of discarded thick gravy, chicken bone and the meat mincing that do not produce for commercial run production stew in soy sauce Salt roasted chicken provide.A large amount of discarded thick gravy, chicken bone and meat mincing that commercial run production stew in soy sauce Salt roasted chicken produces have passed through in process to be pickled and stew in soy sauce, its bony structures and nutrition, local flavor have very big difference, thereby utilize its every process conditions and prior art of preparing toppings to have marked difference.And, in prior art, be all to adopt two step enzymolysis and fermentation process, complex process, is difficult to control.
Lack at present the recycling solution proposing for a large amount of discarded thick gravy, chicken bone and the meat mincing of the generation of stew in soy sauce Salt roasted chicken.
Summary of the invention
The object of this invention is to provide a kind of preparation method of the nutritious flavouring powder with Salt roasted chicken local flavor, effectively solve that stew in soy sauce Salt roasted chicken processing byproduct (thick gravy, chicken bone and meat mincing) lacks effective recycling, causes that thick gravy, chicken bone and meat mincing added value are low, the technical problem of the wasting of resources and disposal.
Another object of the present invention is to provide the nutritious flavouring powder with Salt roasted chicken local flavor that described method prepares.
Object of the present invention is achieved by the following technical programs:
The present invention obtains the chicken bone producing in stew in soy sauce Salt roasted chicken process and/or meat mincing hydrolyzed protein liquid through enzymolysis with prepare thick gravy that Salt roasted chicken produces and adopt spray drying technology to prepare nutritious flavouring powder after composite; It is 1:2～2:1 that described hydrolyzed protein liquid and thick gravy carry out composite mass percent example.
Described hydrolyzed protein liquid adds the composite flavor protease hydrolyzed that accounts for chicken bone and/or meat mincing quality 0.5%～2.0%, 500LAPU/g to obtain supernatant after described chicken bone and/or meat mincing boiling are pulverized.
Preferably, described hydrolyzed protein liquid and thick gravy carry out the routine 1:1.5 of being of composite mass percent.
Although the contained composition of every a collection of thick gravy can be distinguished to some extent, bring some fine distinctions on local flavor, but in suitability for industrialized production, batching is consistent substantially, the impact that described difference is brought is little, can prepare the toppings with Salt roasted chicken local flavor with the chicken bone, the chicken enzymolysis liquid that produce in stew in soy sauce Salt roasted chicken process are composite.
In order further to guarantee the uniformity of the toppings quality and flavor that different batches prepares, preferred technical scheme is to adopt the thick gravy after 6～7 stew in soy sauce Salt roasted chicken, more preferably 7 times.The composition of the thick gravy after 6～7 stew in soy sauces tends towards stability, and has strong Salt roasted chicken special favor with described chicken bone and/or the composite toppings that obtain of meat mincing enzymolysis liquid.
Can adopt with the chicken bone, chicken and the thick gravy that produce in a collection of production routine toppings that form a complete production network.
Based on basic technical scheme of the present invention, a kind of simple preferred preparation method is provided, comprise the following steps:
S1. pretreatment of raw material: be placed in high-pressure sterilizing pot in 110 ℃～130 ℃ boiling 20 min～30min pruning leftover pieces chicken bone and/or the meat mincing that operation produces in stew in soy sauce Salt roasted chicken piece process, pulverize, make meat bone mud;
S2. regulate pH: get S1 gained meat bone mud in container, add deionized water to certain concentration of substrate, and regulate pH value to 5.0～7.0;
S3. enzyme digestion reaction: add composite flavor protease in said vesse, keeping temperature is 40 ℃～60 ℃, enzymolysis 2h～5h;
S4. the enzyme processing of going out: the reaction system after S3 enzymolysis is placed in to the boiling water bath of the 100 ℃ enzyme that goes out and processes 5min～10min;
S5. enzymolysis liquid separates: after the enzymolysis liquid centrifugal treating that S4 is gone out after enzyme, separation of supernatant obtains hydrolyzed protein liquid;
The enzymolysis liquid that S4 can be gone out after enzyme is placed in centrifuge, at rotating speed, is centrifugal treating 15min～20min under 4000r/min.
S6. concentration: with Salt roasted chicken thick gravy carries out respectively decompression distillation processing, the content that sample liquid is concentrated into solid content is 12%～20% by S5 hydrolyzed protein liquid;
S7. raw material is composite: above-mentioned concentrated hydrolyzed protein liquid and thick gravy are carried out according to certain ratio composite, and the mixed liquor that stirs to obtain;
S8. homogeneous processing: add wall material filler in S7 gained mixed liquor, be heated to 60 ℃ of left and right after mixing, homogeneous processing; Also can need to add flavor enhancement and filler according to taste simultaneously, after mixing, be heated to 60 ℃ of left and right, homogeneous processing;
S9. spraying is dry: by dry mixed liquor spraying after treatment homogeneous, make nutritious flavouring powder.
Preferably, in pretreatment of raw material, described pulverizing is that the chicken bone after boiling, meat mincing are ground into the meat bone mud that particle diameter is 5mm～10mm in high speed disintegrator described in S1.
Preferably, concentration of substrate is by mass percentage described in S2, and meat bone mud concentration is 10%～40%.The control method of described pH value is with reference to the art routine, and also can adopt volume by volume concentration is that 20% watery hydrochloric acid or NaOH dope regulate.
Preferably, composite flavor proteinase activity power is 500LAPU/g(Mei Kemeizhong leucine aminopeptidase unit described in S3), by enzyme, account for the mass percent of meat bone mud, enzyme dosage is 0.5%～2.0%.
Preferably, concentration described in S6, the concentration of hydrolyzed protein liquid and thick gravy is carried out in rotary evaporator, and the vacuum that wherein rotation is steamed is 1MPa, and evaporating temperature is 50 ℃.
Preferably, composite described in S7, by mass percentage, it is 1:2～2:1 that hydrolyzed protein liquid and thick gravy carry out composite mass ratio, and more preferred ratio is 1:1.5.
Described in S8, the selection of flavor enhancement and filler and addition can, according to taste needs, be determined with reference to routine techniques.Preferably, flavor enhancement provided by the invention is comprised of salt and monosodium glutamate, and filler (wall material) adopts beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 1%～5%, and monosodium glutamate is 5%～10%, and beta-schardinger dextrin-is 20%～50%.Flavor enhancement and filler add after mix and blend, and under 20MPa～50MPa pressure, homogeneous is processed 2 times.
Preferably, spray-dired hot blast temperature is 160 ℃～190 ℃ described in S9, and feed rate is 20mL/min～50mL/min.
The invention provides the toppings that above-mentioned preparation method prepares, described toppings are nutritious, have the baked fragrance of strong Yan, and it is even, fine and smooth Powdered that product is, for faint yellow.
Beneficial effect of the present invention is:
1. to adopt the chicken bone producing in thick gravy and stew in soy sauce Salt roasted chicken process, the protein liquid that meat mincing obtain through enzymolysis be that primary raw material is composite in the present invention, prepares the nutritious flavouring powder of characteristic Salt roasted chicken local flavor.Nutrition composition in thick gravy is very abundant, mainly by sodium chloride, protein, fat, amino acid, nucleotides and fragrance matter, formed, in thick gravy, amino acid content is abundant, composition is comprehensive, its total amino acid content reaches 976mg/100mL, particularly 8 seed amino acid content of needed by human are very high, account for the more than 20% of whole free aminoacid contents.In thick gravy, also contain the multiple flavor substances such as hydro carbons, organic acid and ester class, wherein take Ethyl p-methoxy-silicate, butyl dodecanoate, diethyl phthalate, dodecoic acid-1-Methylethyl ester, ethyl cinnamate etc. as the Ester of representative in the majority, account for 80% left and right of whole fragrance matters, especially the thick gravy after 6～7 stew in soy sauce Salt roasted chicken, ingredient stability.Chicken bone, the meat mincing that stew in soy sauce is crossed not only keep the peculiar Salt roasted chicken local flavor of Salt roasted chicken, and in chicken bone, contain abundant ossein and chondroitin, and the micronutrient levels of the needed by human such as calcium, iron, zinc, selenium is also very abundant.The present invention is directed to chicken bone, meat mincing and sum up the scientific and reasonable zymolysis technique scheme that obtains, the toppings that prepare after the chicken bone, meat mincing enzymolysis protein liquid and the thick gravy that obtain are composite are nutritious, there is the baked fragrance of strong Yan and honest nature bone fragrance, product is even, fine and smooth pale yellow powder, can be widely used in the seasoning and seasoning of various food.
2. further, the method that the present invention adopts autoclaving and high speed disintegrator to pulverize is made meat bone mud by chicken bone, meat mincing after stew in soy sauce, can make the particle diameter of meat bone mud more tiny, and enzyme digestion reaction area is increased greatly, accelerates the stripping of effective ingredient; Adopt composite flavor protease to carry out enzymolysis to meat bone mud, effective ingredient in meat bone mud is fully decomposed, promote and improve the local flavor of hydrolyzate; By drying process with atomizing, make the toppings that make produce strong fragrance.
3. the present invention has overcome the technological deficiency that adopts the complicated operation that two step enzymolysis and fermentation process bring in existing patented technology, by a simple step enzymolysis processing, successfully prepares the toppings with Salt roasted chicken local flavor.
4. the present invention successfully recycles a large amount of discarded thick gravy, chicken bone and the meat mincing that stew in soy sauce Salt roasted chicken produces, and gives the added value that these discarded objects are higher, has solved handling problems, turns waste into wealth, and protection of the environment, has great importance.
Accompanying drawing explanation
The baked flavor seasoning powder technological process of production of Fig. 1 Yan schematic diagram.
The specific embodiment
Technological process of production schematic diagram of the present invention is shown in that, shown in accompanying drawing 1, the invention will be further described below in conjunction with the drawings and specific embodiments.Unless stated otherwise, the reagent raw material adopting in the embodiment of the present invention is conventional commercial reagent raw material, and unless stated otherwise, equipment and method that the present invention adopts are equipment and the method for the art routine.
Embodiment 1
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on to 110 ℃ of boiling 25 min in high-pressure sterilizing pot, then adopt high speed disintegrator to pulverize, make meat bone mud.Described meat bone mud pellet footpath is 9.5mm.
S2. regulate pH: take 100g meat bone mud in container, adding deionized water to make the mass percentage concentration of meat bone mud is 12%, and regulates pH to 5.5, (can adopt thunder magnetic PHS-2F type pH meter to detect).
S3. enzyme digestion reaction: account for the mass percent of meat bone mud by enzyme, add 0.5% composite flavor protease in said vesse, keeping temperature is 40 ℃, and enzymolysis time is 2h.
S4. the enzyme processing of going out: the reaction system after enzymolysis is placed in to the boiling water bath of the 100 ℃ enzyme that goes out and processes 6min.
S5. enzymolysis liquid separates: the enzymolysis liquid going out after enzyme is placed in to centrifuge, is centrifugal treating 15min under 4000r/min at rotating speed, and separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: carry out respectively decompression distillation processing by said hydrolyzed protein liquid with through 5 stew in soy sauce Salt roasted chicken thick gravies after treatment, the content that sample liquid is concentrated into solid content is 12%.Described decompression distillation is processed and is carried out in rotary evaporator, and the vacuum of wherein rotating steaming device is 1MPa, and evaporating temperature is 50 ℃.
S7. raw material is composite: above-mentioned concentrated hydrolyzed protein liquid and thick gravy are carried out composite according to the ratio of 2:1, and stir.
S8. homogeneous processing: add flavor enhancement and filler in above-mentioned mixed liquor, make mixed liquor, mixed liquor is heated to 60 ℃, then carry out homogeneous processing by high pressure homogenizer.Described flavor enhancement is comprised of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 1%, and monosodium glutamate is 5%, and beta-schardinger dextrin-is 20%.Flavor enhancement and filler add after mix and blend, and under 25MPa pressure, homogeneous is processed 2 times.
S9. spraying is dry: mixed liquor after treatment homogeneous, by the spray drying device processing of dusting, is made to nutritious flavouring powder.During described spraying is dry, hot blast temperature is 160 ℃, and feed rate is 45mL/min.
The toppings of preparing by embodiment 1 method, protein content is 12.5%, moisture is that 4.6%, NaCl content is 1.65%.
The toppings that embodiment 1 is prepared are 68 points through 7 expert's sensory evaluation scores, and sensory evaluation scores standard is shown in Table 1:
Table 1 sensory evaluation scores standard
Embodiment 2
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on to 120 ℃ of boiling 25 min in high-pressure sterilizing pot, then adopt high speed disintegrator to pulverize, make meat bone mud.Described meat bone mud pellet footpath is 7.0mm.
S2. regulate pH: take 100g meat bone mud in container, adding deionized water to make the mass percentage concentration of meat bone mud is 20%, and regulates pH to 6.0.
S3. enzyme digestion reaction: account for the mass percent of meat bone mud by enzyme, add 1.0% composite flavor protease in said vesse, keeping temperature is 45 ℃, and enzymolysis time is 3h.
S4. the enzyme processing of going out: the reaction system after enzymolysis is placed in to the boiling water bath of the 100 ℃ enzyme that goes out and processes 6min.
S5. enzymolysis liquid separates: the enzymolysis liquid going out after enzyme is placed in to centrifuge, is centrifugal treating 17min under 4000r/min at rotating speed, and separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: carry out respectively decompression distillation processing by said hydrolyzed protein liquid with through 6 stew in soy sauce Salt roasted chicken thick gravies after treatment, the content that sample liquid is concentrated into solid is 15%.Described decompression distillation is processed and is carried out in rotary evaporator, and the vacuum of wherein rotating steaming device is 1MPa, and evaporating temperature is 50 ℃.
S7. raw material is composite: above-mentioned concentrated hydrolyzed protein liquid and thick gravy are carried out composite according to the ratio of 1.5:1, and stir.
S8. homogeneous processing: add flavor enhancement and filler in above-mentioned mixed liquor, make mixed liquor, mixed liquor is heated to 60 ℃, then carry out homogeneous processing by high pressure homogenizer.Described flavor enhancement is comprised of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 2%, and monosodium glutamate is 7%, and beta-schardinger dextrin-is 25%.Flavor enhancement and filler add after mix and blend, and under 30MPa pressure, homogeneous is processed 2 times.
S9. spraying is dry: mixed liquor after treatment homogeneous, by the spray drying device processing of dusting, is made to nutritious flavouring powder.During described spraying is dry, hot blast temperature is 170 ℃, and feed rate is 40mL/min.
The toppings protein content of preparing by embodiment 2 is 15.8%, and moisture is that 4.1%, NaCl content is 2.73%.
The toppings that embodiment 2 is prepared are 85 points through 7 expert's sensory evaluation scores, and sensory evaluation scores standard is shown in Table 1.
Embodiment 3
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on to 125 ℃ of boiling 30 min in high-pressure sterilizing pot, then adopt high speed disintegrator to pulverize, make meat bone mud.Described meat bone mud pellet footpath is 5.2mm.
S2. regulate pH: take 100g meat bone mud in container, adding deionized water to make the mass percentage concentration of meat bone mud is 25%, and regulates pH to 6.5.
S3. enzyme digestion reaction: account for the mass percent of meat bone mud by enzyme, add 1.5% composite flavor protease in said vesse, keeping temperature is 50 ℃, and enzymolysis time is 4h.
S4. the enzyme processing of going out: the reaction system after enzymolysis is placed in to the boiling water bath of the 100 ℃ enzyme that goes out and processes 10min.
S5. enzymolysis liquid separates: the enzymolysis liquid going out after enzyme is placed in to centrifuge, is centrifugal treating 20min under 4000r/min at rotating speed, and separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: carry out respectively decompression distillation processing by said hydrolyzed protein liquid with through 7 stew in soy sauce Salt roasted chicken thick gravies after treatment, the content that sample liquid is concentrated into solid is 17%.Described decompression distillation is processed and is carried out in rotary evaporator, and the vacuum of wherein rotating steaming device is 1MPa, and evaporating temperature is 50 ℃.
S7. raw material is composite: above-mentioned concentrated hydrolyzed protein liquid and thick gravy are carried out composite according to the ratio of 1:1.5, and stir.
S8. homogeneous processing: add flavor enhancement and filler in above-mentioned mixed liquor, make mixed liquor, mixed liquor is heated to 60 ℃, then carry out homogeneous processing by high pressure homogenizer.Described flavor enhancement is comprised of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 3%, and monosodium glutamate is 8%, and beta-schardinger dextrin-is 30%.Flavor enhancement and filler add after mix and blend, and under 35MPa pressure, homogeneous is processed 2 times.
S9. spraying is dry: mixed liquor after treatment homogeneous, by the spray drying device processing of dusting, is made to nutritious flavouring powder.During described spraying is dry, hot blast temperature is 180 ℃, and feed rate is 35mL/min.
The toppings protein content of preparing by embodiment 3 is 19.5%, and moisture is that 3.2%, NaCl content is 4.35%.
The toppings that embodiment 3 is prepared are 96 points through 7 expert's sensory evaluation scores, and sensory evaluation scores standard is shown in Table 1.
Embodiment 4
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on to 130 ℃ of boiling 20 min in high-pressure sterilizing pot, then adopt high speed disintegrator to pulverize, make meat bone mud.Described meat bone mud pellet footpath is 6.0mm.
S2. regulate pH: take 100g meat bone mud in container, adding deionized water to make the mass percentage concentration of meat bone mud is 40%, and regulates pH to 7.0.
S3. enzyme digestion reaction: account for the mass percent of meat bone mud by enzyme, add 2.0% composite flavor protease in said vesse, keeping temperature is 60 ℃, and enzymolysis time is 5h.
S4. the enzyme processing of going out: the reaction system after enzymolysis is placed in to the boiling water bath of the 100 ℃ enzyme that goes out and processes 8min.
S5. enzymolysis liquid separates: the enzymolysis liquid going out after enzyme is placed in to centrifuge, is centrifugal treating 18min under 4000r/min at rotating speed, and separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: carry out respectively decompression distillation processing by said hydrolyzed protein liquid with through 7 stew in soy sauce Salt roasted chicken thick gravies after treatment, the content that sample liquid is concentrated into solid is 20%.Described decompression distillation is processed and is carried out in rotary evaporator, and the vacuum of wherein rotating steaming device is 1MPa, and evaporating temperature is 50 ℃.
S7. raw material is composite: above-mentioned concentrated hydrolyzed protein liquid and thick gravy are carried out composite according to the ratio of 1:2, and stir.
S8. homogeneous processing: add flavor enhancement and filler in above-mentioned mixed liquor, make mixed liquor, mixed liquor is heated to 60 ℃, then carry out homogeneous processing by high pressure homogenizer.Described flavor enhancement is comprised of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 5%, and monosodium glutamate is 10%, and beta-schardinger dextrin-is 50%.Flavor enhancement and filler add after mix and blend, and under 50MPa pressure, homogeneous is processed 2 times.
S9. spraying is dry: mixed liquor after treatment homogeneous, by the spray drying device processing of dusting, is made to nutritious flavouring powder.During described spraying is dry, hot blast temperature is 190 ℃, and feed rate is 25mL/min.
The toppings protein content of preparing by embodiment 4 is 22.4%, and moisture is that 2.9%, NaCl content is 6.27%.
The toppings that embodiment 4 is prepared are 92 points through 7 expert's sensory evaluation scores, and sensory evaluation scores standard is shown in Table 1.
Embodiment 5
S1. pretreatment of raw material: Salt roasted chicken bone, meat mincing after stew in soy sauce are placed on to 125 ℃ of boiling 25 min in high-pressure sterilizing pot, then adopt high speed disintegrator to pulverize, make meat bone mud.Described meat bone mud pellet footpath is 6.2mm.
S2. regulate pH: take 100g meat bone mud in container, adding deionized water to make the mass percentage concentration of meat bone mud is 30%, and regulates pH to 6.5.
S3. enzyme digestion reaction: account for the mass percent of meat bone mud by enzyme, add 1.5% composite flavor protease in said vesse, keeping temperature is 50 ℃, and enzymolysis time is 3.5h.
S4. the enzyme processing of going out: the reaction system after enzymolysis is placed in to the boiling water bath of the 100 ℃ enzyme that goes out and processes 10min.
S5. enzymolysis liquid separates: the enzymolysis liquid going out after enzyme is placed in to centrifuge, is centrifugal treating 20min under 4000r/min at rotating speed, and separation of supernatant obtains hydrolyzed protein liquid.
S6. concentration: carry out respectively decompression distillation processing by said hydrolyzed protein liquid with through 7 stew in soy sauce Salt roasted chicken thick gravies after treatment, the content that sample liquid is concentrated into solid is 16%.Described decompression distillation is processed and is carried out in rotary evaporator, and the vacuum of wherein rotating steaming device is 1MPa, and evaporating temperature is 50 ℃.
S7. raw material is composite: above-mentioned concentrated hydrolyzed protein liquid and thick gravy are carried out composite according to the ratio of 1:1, and stir.
S8. homogeneous processing: add flavor enhancement and filler in above-mentioned mixed liquor, make mixed liquor, mixed liquor is heated to 60 ℃, then carry out homogeneous processing by high pressure homogenizer.Described flavor enhancement is comprised of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 4%, and monosodium glutamate is 8%, and beta-schardinger dextrin-is 40%.Flavor enhancement and filler add after mix and blend, and under 40MPa pressure, homogeneous is processed 2 times.
S9. spraying is dry: mixed liquor after treatment homogeneous, by the spray drying device processing of dusting, is made to nutritious flavouring powder.During described spraying is dry, hot blast temperature is 180 ℃, and feed rate is 30mL/min.
The toppings protein content of preparing by embodiment 5 is 17.8%, and moisture is that 3.7%, NaCl content is 5.12%.
The toppings that embodiment 5 is prepared are 93 points through 7 expert's sensory evaluation scores, and sensory evaluation scores standard is shown in Table 1.
Claims (10)
1. the preparation method of the toppings of a Salt roasted chicken local flavor, it is characterized in that, after thick gravy that the hydrolyzed protein liquid that the chicken bone producing and/or meat mincing are obtained through enzymolysis and the described stew in soy sauce Salt roasted chicken of preparation produce is composite, adopt spray drying technology to prepare nutritious flavouring powder in stew in soy sauce Salt roasted chicken process; It is 1:2～2:1 that described hydrolyzed protein liquid and thick gravy carry out composite mass percent example;
Described hydrolyzed protein liquid adds the composite flavor protease hydrolyzed that accounts for chicken bone and/or meat mincing quality 0.5%～2.0%, 500LAPU/g to obtain supernatant after described chicken bone and/or meat mincing boiling are pulverized.
2. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 1, is characterized in that, it is 1:1.5 that described hydrolyzed protein liquid and thick gravy carry out composite mass percent example.
3. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 1, is characterized in that, described thick gravy is the thick gravy after 6～7 stew in soy sauce Salt roasted chicken.
4. according to the preparation method of the toppings of Salt roasted chicken local flavor described in claim 1,2 or 3, it is characterized in that, comprise the following steps:
S1. pretreatment of raw material: the chicken bone producing in stew in soy sauce Salt roasted chicken process and/or meat mincing are placed in high-pressure sterilizing pot, in 110 ℃～130 ℃ boiling 20 min～30min, pulverize, make meat bone mud;
S2. regulate pH: get S1 gained meat bone mud in container, add deionized water to certain concentration of substrate, and regulate pH value to 5.0～7.0;
S3. enzyme digestion reaction: add composite flavor protease in container described in S2, keeping temperature is 40 ℃～60 ℃, enzymolysis 2h～5h;
S4. the enzyme processing of going out: the reaction system after S3 enzymolysis is placed in to the boiling water bath of the 100 ℃ enzyme that goes out and processes 5min～10min;
S5. enzymolysis liquid separates: the enzymolysis liquid centrifugal treating that S4 is gone out after enzyme, and separation of supernatant obtains hydrolyzed protein liquid;
S6. concentration: with Salt roasted chicken thick gravy carries out respectively decompression distillation processing, the content that sample liquid is concentrated into solid content is 12%～20% by S5 hydrolyzed protein liquid;
S7. raw material is composite: above-mentioned concentrated hydrolyzed protein liquid and thick gravy are carried out according to certain ratio composite, and the mixed liquor that stirs to obtain;
S8. homogeneous processing: add flavor enhancement and filler in S7 gained mixed liquor, heating after mixing, homogeneous processing;
S9. spraying is dry: by dry mixed liquor spraying after treatment homogeneous, make nutritious flavouring powder.
5. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 4, is characterized in that, in pretreatment of raw material, described pulverizing is that the chicken bone after boiling, meat mincing are ground into the meat bone mud that particle diameter is 5mm～10mm in high speed disintegrator described in S1.
6. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 4, is characterized in that, concentration of substrate is by mass percentage described in S2, and meat bone mud concentration is 10%～40%.
7. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 4, is characterized in that, composite flavor proteinase activity power is 500LAPU/g described in S3, accounts for the mass percent of meat bone mud by enzyme, and enzyme dosage is 0.5%～2.0%.
8. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 4, it is characterized in that, concentration described in S6, the concentration of hydrolyzed protein liquid and thick gravy is carried out in rotary evaporator, wherein the vacuum of rotary evaporator is 1MPa, and evaporating temperature is 50 ℃;
Described in S8, flavor enhancement is comprised of salt and monosodium glutamate, and filler is beta-schardinger dextrin-, and its consumption is by the mass percent of composite mixed liquor, and salt is 1%～5%, and monosodium glutamate is 5%～10%, and beta-schardinger dextrin-is 20%～50%; Described homogeneous processing is that homogeneous is processed 2 times under 20MPa～50MPa pressure.
9. the preparation method of the toppings of Salt roasted chicken local flavor according to claim 4, is characterized in that, spray-dired hot blast temperature is 160 ℃～190 ℃ described in S9, and feed rate is 20mL/min～50mL/min.
10. described in claim 4, preparation method prepares the toppings of Salt roasted chicken local flavor.
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