CN103907891A - Method of preparing chicken flavor material by utilization of compound enzyme - Google Patents
Method of preparing chicken flavor material by utilization of compound enzyme Download PDFInfo
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- CN103907891A CN103907891A CN201410098650.4A CN201410098650A CN103907891A CN 103907891 A CN103907891 A CN 103907891A CN 201410098650 A CN201410098650 A CN 201410098650A CN 103907891 A CN103907891 A CN 103907891A
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- chicken
- enzymolysis
- flavor development
- chicken flavor
- development material
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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
- A23L27/26—Meat flavours
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention relates to a method of preparing a chicken flavor material by utilization of a compound enzyme. The objective of the invention is to provide a method of preparing the chicken flavor material by utilization of the compound enzyme, wherein the method has characteristics of a good nutrient preserving rate, a simple process and operations, and short preparation time. The method includes steps of: smashing chicken bone, adjusting the pH value to 7-8, adding compound protease, performing enzymatic hydrolysis, mixing the product with amino acids, sugar, salt, chicken meat grease, vitamin B1 and water, performing a Maillard reaction, performing spray granulation, and drying to obtain a finished product. The method is simple and short in preparation time. The flavor material prepared through enzymatic hydrolysis by adding the compound enzyme and the Maillard reaction has natural chicken fragrance and is free of other bad taste. The flavor material is rich in amino acid, polypeptide, protein and other beneficial components. The hydrolysis degree of protein in the enzymatic hydrolysis step is high. The recovery rate of the protein and hydrolysates thereof in the product is high.
Description
Technical field
The present invention relates to a kind of method of preparing taste increasing agent, be specifically related to a kind of method of utilizing complex enzyme to prepare chicken flavor development material.
Background technology
Flavor development material belongs to the one of taste increasing agent in food dressing, is to extract the material with certain food fragrance by Food Chemistry method from natural plant or animal, is mainly to contain the materials such as protein, nucleotides, amino acid.Due to its green natural, delicious flavour, is the taste perception that the condiment such as single monosodium glutamate are difficult to modulate, so enjoy the parent of food products market resistance to.
Chicken flavor development material is the material with chicken fragrance extracting by Food Chemistry method from natural chicken or chicken bone.In prior art, conventionally adopt single enzyme to carry out enzymolysis to chicken carcasses, after this enzyme solution enzymolysis, exist mouthfeel single, aftertaste is bitter, degree of hydrolysis is not high yet, hydrolysis time is long, for example, and the nutritive value of the chicken flavor development material finished product finally obtaining is not high, and the rate of recovery of the amino acid in taste substance or protein is not high, in preparation technology run off or destroyed fall.Moreover batching in the flavor development material production technology having can add other flavouring, the for example patent No. is that to be called the flavor development material described in the patent of " flavor development material and preparation method thereof " be to add soy sauce to make described flavor development material to CN101214041B name, can destroy like this local flavor of chicken itself, make the flavor development material of preparation lose natural taste.
Summary of the invention
The object of the present invention is to provide the complex enzyme that utilizes that a kind of nutriment storage rate is good, technique is simple to operation, preparation time is short to prepare the method for chicken flavor development material.
For achieving the above object, the technical solution used in the present invention is: a kind of method of utilizing complex enzyme to prepare chicken flavor development material comprises step:
A. pulverize: chicken carcasses is rubbed, after grinding, obtain bone mud;
B. enzymolysis: described bone mud is added in enzymolysis chamber, regulate pH value to 7-8, add papain, alkali protease, enzymolysis 4-6h at 50 ± 2 ℃ of temperature;
C. Maillard reaction: add step b gained enzymolysis liquid, cysteine, alanine, glycine, sugar, salt, chicken oil, vitamin B1 and water in reactor, react;
D. post processing: reacted material is carried out to spraying granulation, be dried to obtain finished product.
Chicken carcasses generally rubs by Powerful bone grinder, the broken end of chicken bone obtaining enters into bone mud mill successively and colloid mill further grinds to form mud, bone mud adds in enzymolysis chamber again, carry out pH adjusting, normally regulate with sodium hydrate aqueous solution and the HCl aqueous solution that concentration is 1mol/L, and fully stir on dropping limit, limit, be 7-8 until regulate the pH value of bone mud, adding papain and alkali protease is at 50 ± 2 ℃, to carry out enzymolysis in temperature again, and this process is the hydrolytic process of protein namely.The complete material of enzymolysis is enzymolysis liquid, enzymolysis liquid is added in reactor, then add cysteine, alanine, glycine, sugar, salt, chicken oil, vitamin B1 and water to carry out Maillard reaction.Finally, reacted material is carried out to spraying granulation, dry by spray dryer, obtain finished product.
Further, in described step c, each raw material addition forms by following weight portion: 55-65 part enzymolysis liquid, 1-4 part cysteine, 2-4 part alanine, 0.1-2 part glycine, 7-12 part sugar, 1-2 part salt, 5-7 part chicken oil, 0.2-0.4 part vitamin B1,15-20 part water.Described enzymolysis liquid is the enzymolysis liquid that step b produces.
Further preferred, in described step c, each raw material addition forms by following weight portion: 60 parts of enzymolysis liquids, 2 parts of cysteines, 4 parts of alanine, 1 part of glycine, 8 portions of sugar, 1.5 portions of salt, 6 parts of chicken oil, 0.3 part of vitamin B1,16 parts of water.
Further preferred, the mixture that described sugar is xylose and glucose, its mass ratio is 1:2.5-3.5.Described sugar is by the xylose and glucose mixed sugar that 1:2.5-3.5 mixes in mass ratio, and preferred mass ratio is 1:3 herein.
Further, the reaction time of described Maillard reaction is that 80-100min, reaction temperature are 105-115 ℃.
Further, the reaction time of described Maillard reaction is that 90min, reaction temperature are 110 ℃.
Further, total addition of the papain in described step b and alkali protease is the 0.7-0.9% of bone shale amount.That is to say that the protease total amount adding in step b is the 0.7-0.9% of the bone shale amount that needs enzymolysis through grinding, and preferably 0.8%.
Further preferred, in described step b, the mass ratio of papain and alkali protease is 1:1-1.5.Be added two kinds of protease in step b: papain and alkali protease, both add to the marrow in mud according to mass ratio 1:1-1.5, and preferred mass ratio is 1:1.
Further, when described step b enzymolysis, material utilizes ultrasonic wave to disperse, and in described steps d, before spraying granulation, material carries out spraying granulation successively after Over emulsfication, homogeneous, buffering again.By ultrasonic vibration, material is disperseed when the enzymolysis than mechanical agitation more even, need through Over emulsfication, homogeneous and three steps of buffering entering before spraying machine through the material of reaction.Emulsification is actually by material further being mixed as modes such as ultrasonic waves; Homogeneous is that emulsion is carried out to ultramicro grinding again, makes dispersed substance micronize, homogenising in system, normally adopts the homogenizer processing that homogenizes; Buffering is that material is temporarily stored in the surge tank with certain volume, and material is entered can continous-stable in spraying machine.
The temperature of further, pulverizing in described step a and grinding is controlled at 20-30 ℃.This is in order to make flavor substance and nutriment in chicken carcasses retain more complete.
In addition, increase seasoning step between described step c and steps d, described seasoning step is to add flavoring in reacted material.That is to say after adding the flavoring for mixture such as ginger powder, monosodium glutamate evenly in reacted material and carry out again post-processing step, can modulate like this product of the chicken flavor development material of various different tastes.
In technique scheme, the consumption of each component is the optimum feed stock ratio that participates in reaction, but the variation that those skilled in the art can instruction according to the present invention be equal to.For example: be equal to because the parameter that the error of industrial production itself causes changes with technical scheme of the present invention, on the present invention fills a prescription basis, composite other auxiliary agent is also equal to technical scheme of the present invention.
The method that chicken flavor development material prepared by the present invention adopts is simple, and preparation time is short, has natural chicken fragrance by adding complex enzyme through the flavor development material being hydrolyzed and Maillard reaction makes, and there is no other bad taste; And contain the beneficiating ingredients such as abundant amino acid, polypeptide, protein, the degree of hydrolysis of enzymolysis step protein is high, and in the product making, the content of protein and hydrolysate thereof is high.
The specific embodiment
For those skilled in the art are known and technical scheme clearly of the present invention more, spy provides preferred embodiment below, but technological thought of the present invention is not limited to following examples.
Embodiment mono-
Chicken carcasses is through Powerful bone grinder, and bone mud mill and colloid mill obtain bone mud, and it is 17.5% that bone mud records its protein content through Kjeldahl's method.
Take 5kg bone mud, adjusting bone mud liquid pH with 0.1mol/L hydrochloric acid and sodium hydrate aqueous solution is 7.5, adds 0.02kg papain and 0.02kg alkali protease, carries out enzymolysis under ul-trasonic irradiation, and hydrolysis temperature is 50 ℃, and enzymolysis time is 5h.Enzymolysis is complete, and the protein degree that records enzymolysis liquid by formol titration is 23.5%.
Then in enzymolysis liquid, add 0.17kg cysteine, 0.34kg alanine, 0.08kg glycine, 0.17kg wood sugar and 0.5kg glucose, 1.34kg water, 0.13kg salt, 0.5kg chicken oil, 0.03kg vitamin B1, at 110 ℃ of temperature, carry out Maillard reaction 90min, in reacted material, add 0.01kg ginger powder, stir, pass through again mulser emulsification, homogenizer is homogeneous, enter into surge tank, be pumped to spraying machine, be dried and obtain lurid product through spraying granulation, the product making is without the visible impurity of naked eyes, uniform particles exquisiteness, without bonding phenomenon, there is strong chicken fragrance, no impurity taste, after water-soluble, there are strong chicken fragrance and fresh fragrance, it is 3.5% that product detects protein content through Kjeldahl's method.
Embodiment bis-
Chicken carcasses is through Powerful bone grinder, and bone mud mill and colloid mill obtain bone mud, and it is 17.2% that bone mud records its protein content through Kjeldahl's method.
Take 5kg bone mud, adjusting bone mud liquid pH with 0.1mol/L hydrochloric acid and sodium hydrate aqueous solution is 7.2, adds 0.02kg papain and 0.02kg alkali protease, carries out enzymolysis under ul-trasonic irradiation, and hydrolysis temperature is 50 ℃, and enzymolysis time is 4h.Enzymolysis is complete, and the protein degree that records enzymolysis liquid by formol titration is 24.6%.
Then in enzymolysis liquid, add 0.25kg cysteine, 0.34kg alanine, 0.04kg glycine, 0.24kg wood sugar, 0.6kg glucose, 1.26kg water, 0.08kg salt, 0.42kg chicken oil, 0.03kg vitamin B1, at 110 ℃ of temperature, carry out Maillard reaction 80min, stir, pass through again mulser emulsification, homogenizer is homogeneous, enter into surge tank, be pumped to spraying machine, be dried and obtain lurid product through spraying granulation, the product making is without the visible impurity of naked eyes, uniform particles exquisiteness, without bonding phenomenon, there is strong chicken fragrance, no impurity taste, after water-soluble, there are strong chicken fragrance and fresh fragrance, it is 3.6% that product detects protein content through Kjeldahl's method.
Embodiment tri-
Chicken carcasses is through Powerful bone grinder, and bone mud mill and colloid mill obtain bone mud, and it is 17.6% that bone mud records its protein content through Kjeldahl's method.
Take 5kg bone mud, adjusting bone mud liquid pH with 0.1mol/L hydrochloric acid and sodium hydrate aqueous solution is 7.8, adds 0.02kg papain and 0.02kg alkali protease, carries out enzymolysis under ul-trasonic irradiation, and hydrolysis temperature is 50 ℃, and enzymolysis time is 4h.Enzymolysis is complete, and the protein degree that records enzymolysis liquid by formol titration is 23.8%.
Then add and add 0.16kg cysteine in enzymolysis liquid, 0.32kg alanine, 0.12kg glycine, 0.08kg wood sugar, 0.26kg glucose, 1.44kg water, 0.12kg salt, 0.48kg chicken oil, 0.03kg vitamin B1, at 110 ℃ of temperature, carry out Maillard reaction 85min, in reacted material, add 0.08kg monosodium glutamate, 0.05kg ginger powder, stir, pass through again mulser emulsification, homogenizer is homogeneous, enter into surge tank, be pumped to spraying machine, be dried and obtain lurid product through spraying granulation, the product making is without the visible impurity of naked eyes, uniform particles exquisiteness, without bonding phenomenon, there is strong chicken fragrance, no impurity taste, after water-soluble, there are strong chicken fragrance and fresh fragrance, it is 3.5% that product detects protein content through Kjeldahl's method.
Claims (10)
1. utilize complex enzyme to prepare a method for chicken flavor development material, it is characterized in that: comprise step:
A. pulverize: chicken carcasses is rubbed, after grinding, obtain bone mud;
B. enzymolysis: described bone mud is added in enzymolysis chamber, regulate pH value to 7-8, add papain, alkali protease, enzymolysis 4-6h at 50 ± 2 ℃ of temperature;
C. Maillard reaction: add step b gained enzymolysis liquid, cysteine, alanine, glycine, sugar, salt, chicken oil, vitamin B1 and water in reactor, react;
D. post processing: reacted material is carried out to spraying granulation, be dried to obtain finished product.
2. the method for preparing chicken flavor development material according to claim 1, is characterized in that: in described step c, each raw material addition forms by following weight portion: 55-65 part enzymolysis liquid, 1-4 part cysteine, 2-4 part alanine, 0.1-2 part glycine, 7-12 part sugar, 1-2 part salt, 5-7 part chicken oil, 0.2-0.4 part vitamin B1,15-20 part water.
3. the method for preparing chicken flavor development material according to claim 1, is characterized in that: in described step c, each raw material addition forms by following weight portion: 60 parts of enzymolysis liquids, 2 parts of cysteines, 4 parts of alanine, 1 part of glycine, 8 portions of sugar, 1.5 portions of salt, 6 parts of chicken oil, 0.3 part of vitamin B1,16 parts of water.
4. according to the method for preparing chicken flavor development material described in any one in claim 1-3, it is characterized in that: the mixture that described sugar is xylose and glucose, its mass ratio is 1:2.5-3.5.
5. according to the method for preparing chicken flavor development material described in any one in claim 1-3, it is characterized in that: the reaction time of described Maillard reaction is that 80-100min, reaction temperature are 105-115 ℃.
6. according to the method for preparing chicken flavor development material described in any one in claim 1-3, it is characterized in that: the reaction time of described Maillard reaction is that 90min, reaction temperature are 110 ℃.
7. the method for preparing chicken flavor development material according to claim 1, is characterized in that: total addition of the papain in described step b and alkali protease is the 0.7-0.9% of bone shale amount.
8. according to the method for preparing chicken flavor development material described in claim 1 or 7, it is characterized in that: in described step b, the mass ratio of papain and alkali protease is 1:1-1.5.
9. the method for preparing chicken flavor development material according to claim 1, it is characterized in that: when described step b enzymolysis, material utilizes ultrasonic wave to disperse, in described steps d, before spraying granulation, material carries out spraying granulation successively after Over emulsfication, homogeneous, buffering again.
10. the method for preparing chicken flavor development material according to claim 1, is characterized in that: the temperature of pulverizing in described step a and grinding is controlled at 20-30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410098650.4A CN103907891A (en) | 2014-03-18 | 2014-03-18 | Method of preparing chicken flavor material by utilization of compound enzyme |
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| CN201410098650.4A CN103907891A (en) | 2014-03-18 | 2014-03-18 | Method of preparing chicken flavor material by utilization of compound enzyme |
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| CN201410098650.4A Pending CN103907891A (en) | 2014-03-18 | 2014-03-18 | Method of preparing chicken flavor material by utilization of compound enzyme |
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Cited By (5)
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| CN105077161A (en) * | 2015-09-07 | 2015-11-25 | 山东天博食品配料有限公司 | Preparation method and application of chicken powder containing rich oligopeptides |
| CN106579285A (en) * | 2016-12-19 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Preparation method of chicken flavor |
| CN110521998A (en) * | 2019-09-29 | 2019-12-03 | 广东雅道生物科技有限公司 | A kind of chicken powder and the composite preparation process based on less salt zymotechnique chicken powder |
| CN111802619A (en) * | 2020-06-17 | 2020-10-23 | 广东雅道生物科技有限公司 | Optimized production process of high-protein chicken powder |
| CN115997908A (en) * | 2023-02-13 | 2023-04-25 | 上海太太乐食品有限公司 | Granular seasoning containing enzymatic chicken |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077161A (en) * | 2015-09-07 | 2015-11-25 | 山东天博食品配料有限公司 | Preparation method and application of chicken powder containing rich oligopeptides |
| CN106579285A (en) * | 2016-12-19 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Preparation method of chicken flavor |
| CN110521998A (en) * | 2019-09-29 | 2019-12-03 | 广东雅道生物科技有限公司 | A kind of chicken powder and the composite preparation process based on less salt zymotechnique chicken powder |
| CN111802619A (en) * | 2020-06-17 | 2020-10-23 | 广东雅道生物科技有限公司 | Optimized production process of high-protein chicken powder |
| CN115997908A (en) * | 2023-02-13 | 2023-04-25 | 上海太太乐食品有限公司 | Granular seasoning containing enzymatic chicken |
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Application publication date: 20140709 |