CN103976336A - Stewed chicken flavor essence and preparation method thereof - Google Patents
Stewed chicken flavor essence and preparation method thereof Download PDFInfo
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- CN103976336A CN103976336A CN201410238486.2A CN201410238486A CN103976336A CN 103976336 A CN103976336 A CN 103976336A CN 201410238486 A CN201410238486 A CN 201410238486A CN 103976336 A CN103976336 A CN 103976336A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 51
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
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- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000013330 chicken meat Nutrition 0.000 claims description 52
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- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 8
- 235000006109 methionine Nutrition 0.000 claims description 8
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- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 5
- 239000004471 Glycine Substances 0.000 claims description 5
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 5
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 5
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 5
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 5
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims description 5
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 5
- 235000004279 alanine Nutrition 0.000 claims description 5
- 235000003704 aspartic acid Nutrition 0.000 claims description 5
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 5
- 229960002433 cysteine Drugs 0.000 claims description 5
- 235000018417 cysteine Nutrition 0.000 claims description 5
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 5
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 5
- 235000013922 glutamic acid Nutrition 0.000 claims description 5
- 239000004220 glutamic acid Substances 0.000 claims description 5
- 235000005772 leucine Nutrition 0.000 claims description 5
- 235000013930 proline Nutrition 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 4
- 108010064851 Plant Proteins Proteins 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000021118 plant-derived protein Nutrition 0.000 claims description 4
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- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 3
- 229960003487 xylose Drugs 0.000 claims description 3
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- 102000002322 Egg Proteins Human genes 0.000 abstract description 2
- 108010000912 Egg Proteins Proteins 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
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- 229940088598 enzyme Drugs 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 108090000526 Papain Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 241000234314 Zingiber Species 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 229940055729 papain Drugs 0.000 description 3
- 235000019834 papain Nutrition 0.000 description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
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- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a stewed chicken flavor essence and a preparation method thereof. The stewed chicken flavor essence is prepared from the following raw materials in parts by weight: 4-8 parts of glucose, 0-6 parts of xylose, 2-8 parts of amino acid, 40-70 parts of chicken hydrolysate, 5-10 parts of refined chicken oil, 0-10 parts of frozen chicken suet, 5-8 parts of yeast powder, 4-8 parts of vegetable hydrated protein liquid, 5-20 parts of clear chicken bone soup, 4-7 parts of dried hen egg yolk, 0.1-2 parts of VB1, 0.1-2 parts of I+G, 2-5 parts of mashed scallion and 2-5 parts of mashed paste. The prepared essence does not have foreign flavor, and has good natural feeling and strong stewed chicken flavor.
Description
Technical field
The present invention relates to food additives field, specifically relate to a kind of no impurity taste, well, the chicken that particularly stewed chicken characteristic flavor on basis is strong reacts essence and preparation method thereof in natural sense.
Background technology
Along with improving constantly of people's living standard, fragrance essence true to nature is liked by people more and more, in being the salt taste essence of meat flavour, stewed chicken local flavor is very popular, has wide range of applications, from leisure food, vegetarian diet Flour product, instant noodles to cold fresh meat, stewed chicken typical local food flows fast, and consumption is large.The stewed chicken flavor essence of aftertaste foot is more and more subject to everybody to be liked, and also becomes the focus of essence business research.Be mainly used among numerous leisure food.
Summary of the invention
The object of this invention is to provide a kind of no impurity taste, well, feature is chicken reaction essence that stewed chicken characteristic flavor on basis is strong and preparation method thereof in natural sense.
The technical solution used in the present invention is:
A stewed chicken flavor essence, this stewed chicken flavor essence is prepared by the raw material that comprises following parts by weight:
Glucose 4-8 part, wood sugar 0-6 part, amino acid 2-8 part, 40～70 parts of hydrolysis of chicken meat liquid, 5～10 parts of refining chicken fat, frozen chicken leaf fat 0-10 part, 5～8 parts of dusty yeasts, 4～8 parts of plant protein hydrolysate liquid, chicken bone plain soup 5-20 part, 4～7 parts of dried hen egg yolks, VB1 is 0.1～2 part, I+G is 0.1～2 part, 2～5 parts, green onion mud, 2～5 parts, ginger mud; Described amino acid is three kinds of above mixtures in glycine, alanine, cysteine, cysteine hydrochloride, methionine, leucine, proline, glutamic acid or aspartic acid.
Preferably, described amino acid is that cysteine, proline, methionine and leucine are according to the mixture of ratio of weight and number 2:2:1:1.
Preferably, described amino acid is that cysteine hydrochloride, alanine, methionine, aspartic acid, glutamic acid and glycine are according to the mixture of ratio of weight and number 1:1:1:1:1:1.
More preferably, described frozen chicken leaf fat is 4-8 part, and chicken bone plain soup is 5-12 part.
Preferably, described hydrolysis of chicken meat liquid is prepared by the method comprising the steps: get chicken 70-90 weight portion, with meat grinder, rub, add 10-30 weight portion distilled water, add again papain, wherein the addition of papain is 0.05～0.2% of chicken and distilled water gross weight, stir after 3～5min, regulating pH value is 5.5～7.2, heat temperature raising, reaction temperature is at 55～70 ℃ of enzymolysis 0.5～2h, after finishing, enzymolysis is warming up to 80～100 ℃ of enzyme 10～20min that go out, go out and be cooled to 30～40 ℃ after enzyme finishes, standing 15～30min under room temperature, 40 eye mesh screens filter, filtering residue, collect filtrate and be hydrolysis of chicken meat liquid.
In said method step, for regulating the material of pH value to be: 1mol/L HCl solution or 1mol/L NaOH solution.
The present invention also provides the preparation method of above-mentioned stewed chicken flavor essence, comprises the steps:
The raw material of described parts by weight is added in reactor successively, after stirring 3～5min fully mixes, heat temperature raising, at 90～110 ℃ of reaction temperatures, carry out Maillard reaction, reaction time 1～1.5h, is cooled to 30～50 ℃, standing 15～30min under room temperature after reaction finishes, 40 eye mesh screens filter, and filtrate is stewed chicken flavor essence.
Raw material involved in the present invention is commercially available prod, all can be bought directly from the market.
The beneficial effect that the present invention has:
Stewed chicken flavor essence of the present invention is that amino acid, reduced sugar and hydrolysis of chicken meat liquid and corresponding raw material are made through Maillard reaction, and manufacture method is simple, and gained chicken reaction essence fragrance flavor strength is high, and characteristic perfume fragrance is outstanding; And have advantages of meat aromatic strongly fragrant, mouthfeel is mellow, only needs an addition seldom just can play the effect of lifting meat flavour and mouthfeel in adding incense products.
The specific embodiment
In order to understand the present invention, below for example further to explain the present invention, but do not limit the scope of the invention.
Embodiment 1
A kind of preparation method of hydrolysis of chicken meat liquid: comprise the steps:
The chicken 350g, the distilled water 150g that clean, rub are placed in to reactor, add papain 0.5g, stir after 5min, regulating pH value is 6.0～7.2, heat temperature raising, reaction temperature, at 65 ℃ of enzymolysis 1h, is warming up to 90 ℃ of enzyme 15min that go out after enzymolysis finishes, after the enzyme that goes out finishes, be cooled to 40 ℃, standing 20min under room temperature, 40 eye mesh screens filter, and filtering residue is collected filtrate and is hydrolysis of chicken meat liquid.
Embodiment 2
A preparation method for stewed chicken flavor essence, comprises the steps:
In reactor, add successively 6 parts of hydrolysis of chicken meat liquid 45g, refining chicken fat 7g, frozen chicken leaf fat 5g, chicken bone plain soup 10g, dusty yeasts that embodiment 1 makes, 5 parts of plant protein hydrolysate liquid, 5 parts of dried hen egg yolks, glucose 6g, cysteine 1g, proline 1g, methionine 0.5g, leucine 0.5g, VB1 are 1g, I+G1g, green onion mud 3g, ginger mud 3g.After stirring 5min and making fully to mix, heat temperature raising, controlled Maillard reaction carries out 1h at 100 ℃ of reaction temperatures, after reaction finishes, is down to 40 ℃, and under room temperature, after standing 15min, 40 eye mesh screens filter, and filtrate is stewed chicken flavor essence.
Embodiment 3
A preparation method for stewed chicken flavor essence, comprises the steps:
The hydrolysis of chicken meat liquid 50g, refining chicken fat 5g, the dusty yeast 5g that in reactor, add successively embodiment 1 to make, chicken bone plain soup 10g, plant protein hydrolysate liquid 5g, dried hen egg yolk 5g, glucose 6g, wood sugar 6g, cysteine hydrochloride 1g, alanine 1g, methionine 1g, aspartic acid 1g, glutamic acid 1g, glycine 1g, VB1 are 1g, I+G1g, green onion mud 5g, ginger mud 5g.After stirring 10min and making fully to mix, heat temperature raising, controlled Maillard reaction carries out 1.5h at 110 ℃ of reaction temperatures, after reaction finishes, is down to 50 ℃, and under room temperature, after standing 20min, 40 eye mesh screens filter, and filtrate is stewed chicken flavor essence.
The above, be only preferred embodiment of the present invention, not technical scheme of the present invention done to any pro forma restriction.Any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical scheme of the present invention.
Claims (5)
1. a stewed chicken flavor essence, is characterized in that: this stewed chicken flavor essence is prepared by the raw material that comprises following parts by weight: glucose 4-8 part, wood sugar 0-6 part, amino acid 2-8 part, 40～70 parts of hydrolysis of chicken meat liquid, 5～10 parts of refining chicken fat, frozen chicken leaf fat 0-10 part, 5～8 parts of dusty yeasts, 4～8 parts of plant protein hydrolysate liquid, chicken bone plain soup 5-20 part, 4～7 parts of dried hen egg yolks, VB1 is 0.1～2 part, I+G is 0.1～2 part, 2～5 parts, green onion mud, 2～5 parts, ginger mud; Described amino acid is three kinds of above mixtures in glycine, alanine, cysteine, cysteine hydrochloride, methionine, leucine, proline, glutamic acid or aspartic acid.
2. a kind of stewed chicken flavor essence according to claim 1, is characterized in that: described amino acid is that cysteine, proline, methionine and leucine are according to the mixture of ratio of weight and number 2:2:1:1.
3. a kind of stewed chicken flavor essence according to claim 1, is characterized in that: described amino acid is that cysteine hydrochloride, alanine, methionine, aspartic acid, glutamic acid and glycine are according to the mixture of ratio of weight and number 1:1:1:1:1:1.
4. according to a kind of stewed chicken flavor essence described in claim 1-3 any one, it is characterized in that: described frozen chicken leaf fat is 4-8 part, chicken bone plain soup is 5-12 part.
5. the preparation method of stewed chicken flavor essence described in claim 1-4 any one, comprise the steps: the raw material of described parts by weight to add successively in reactor, after stirring 3～5min fully mixes, heat temperature raising carries out Maillard reaction, reaction time 1～1.5h at 90～110 ℃ of reaction temperatures, after finishing, reaction is cooled to 30～50 ℃, standing 15～30min under room temperature, 40 eye mesh screens filter, and filtrate is stewed chicken flavor essence.
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|---|---|---|---|
| CN201410238486.2A CN103976336A (en) | 2014-05-29 | 2014-05-29 | Stewed chicken flavor essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238486.2A CN103976336A (en) | 2014-05-29 | 2014-05-29 | Stewed chicken flavor essence and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103976336A true CN103976336A (en) | 2014-08-13 |
Family
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| CN201410238486.2A Pending CN103976336A (en) | 2014-05-29 | 2014-05-29 | Stewed chicken flavor essence and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581577A (en) * | 2017-10-30 | 2018-01-16 | 聊城市新恒基生物科技有限公司 | A kind of stewed chicken flavor powdered flavor and preparation method thereof and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190593A (en) * | 2013-03-28 | 2013-07-10 | 天津春宇食品配料有限公司 | Roast chicken flavored powdery flavor and preparation method thereof |
| CN103238817A (en) * | 2013-05-28 | 2013-08-14 | 天津春发生物科技集团有限公司 | Chick and mushroom stewing reaction essence and preparation method thereof |
| CN103431353A (en) * | 2013-08-19 | 2013-12-11 | 天津春发生物科技集团有限公司 | Concentrated chicken juice condiment and preparation method thereof |
| CN103461939A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Stewed chicken flavor powdery essence and preparation method thereof |
-
2014
- 2014-05-29 CN CN201410238486.2A patent/CN103976336A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190593A (en) * | 2013-03-28 | 2013-07-10 | 天津春宇食品配料有限公司 | Roast chicken flavored powdery flavor and preparation method thereof |
| CN103238817A (en) * | 2013-05-28 | 2013-08-14 | 天津春发生物科技集团有限公司 | Chick and mushroom stewing reaction essence and preparation method thereof |
| CN103431353A (en) * | 2013-08-19 | 2013-12-11 | 天津春发生物科技集团有限公司 | Concentrated chicken juice condiment and preparation method thereof |
| CN103461939A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Stewed chicken flavor powdery essence and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107581577A (en) * | 2017-10-30 | 2018-01-16 | 聊城市新恒基生物科技有限公司 | A kind of stewed chicken flavor powdered flavor and preparation method thereof and application thereof |
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Application publication date: 20140813 |