CN106174397A - A kind of food flavor enhancer of chicken flavor and preparation method thereof - Google Patents
A kind of food flavor enhancer of chicken flavor and preparation method thereof Download PDFInfo
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- CN106174397A CN106174397A CN201610567382.5A CN201610567382A CN106174397A CN 106174397 A CN106174397 A CN 106174397A CN 201610567382 A CN201610567382 A CN 201610567382A CN 106174397 A CN106174397 A CN 106174397A
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- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims abstract description 4
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Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses food flavor enhancer of a kind of chicken flavor and preparation method thereof, it is prepared from the following raw materials in parts by weight: bakery yeast 50 60, neutral protease 0.1 0.2, chitinase 0.1 0.2, chicken extract 35 38, hydrolysis powder of pork 8 10, white pepper powder 0.1 0.2, garlic solvent 0.3 0.4, Herba Spinaciae powder 23, Radix Dauci Sativae powder 45, Oleum Cocois 0.4 0.5, curry paste 0.7 0.8, Sal 0.02 0.03, wheat germ powder 12 14, celery powder 34, leaf lettuce powder 56, Semen arachidis hypogaeae albumen powder 23 25, Fructus Lycopersici esculenti juice 34, bean milk powder 56, Fructus Capsici powder 0.01 0.02, calcium gluconate 0.03 0.05.After flavour enhancer of the present invention adds in food, the product obtained has strong Carnis Gallus domesticus fragrance, full aroma, soft, lasting taste, has the local flavor of uniqueness and high nutritive value.
Description
Technical field
The present invention relates to food industrial technical field, particularly relate to food flavor enhancer and the preparation side thereof of a kind of chicken flavor
Method.
Background technology
Along with raising and the increase of food kind of living standards of the people, yeast has been widely used in food service industry neck
Territory.Yeast extract as one of important yeast derivative, is widely used in during food adds by himself advantage, can be notable
Increase the delicate flavour of food, local flavor.Nowadays, China is increasingly becoming manufacturing center, the world, and yeast industry also becomes food fermentation
One of core pillar industry of engineering field.
Yeast extract (Yeast Extract), also known as yeast extraction, yeastex, yeast extract.It is to be with edible yeast
Raw material, uses modern biotechnology partly or entirely to be dissolved by yeast.The protein in yeast cells, nucleic acid material is made to enter
Row degraded, by being processed further process, is prepared as powdery, paste or liquid product.Yeast extract is mainly composed of
Polypeptide, aminoacid, flavour nucleotide, vitamin B group and trace element, add to and can improve product special flavour in food, relaxes acid
Taste, removes bitterness, and shielding saline taste and foreign odor, this gives off a strong fragrance persistently, mellow soft and high temperature resistant.Aminoacid energy in extract
Maillard reaction with reducing sugar plays complexity, generates tempting meat-like flavor.The numerous country in the whole world such as U.S., Japan, Holland's pellet
Wheat all concentrates on yeast extract the development of natural flavouring with exploitation.According to statistics, extraction from yeast the most in the world
The annual production of thing oneself reach 100,000 tons, annual value of production 800000000 dollars.The research of China's yeast extract is started late, yeast extract
The most just being admitted by people, domestic food commercial production scale is the most progressively opened in market and market is fast-developing, as convenient
Face, meat products, chicken essence, compound seasoner, Oyster sauce, soy sauce, beans class, vinegar, puffed food, cookies, quick frozen food, essence and flavoring agent,
The food industry such as food and drink vegetarian diet are required for using yeast extract.The Rapid Expansion in market makes yeast extract be in, and supply falls short of demand
State, the production of yeast extract can not meet the most far away the demand in market.At present, except Angel Yeast stock in China market
Part company limited successfully develops outside yeast extract product, other Products rarely seen.It is exactly the limited public affairs of Angel Yeast share
Department's yeast extract product, is mainly supplied to big food company, the most rarely seen sale.Wherein, yeast is taken out
The production technology of extract, research and development of products are delayed and technological accumulation inadequate, are affect yeast extract to produce and the weight of application
Want reason.At " research of a bakers yeast extract " literary composition, author, with activity baker yeast as raw material, produces yeast and extracts
Thing, to setting up a set of technique utilizing dry yeast to produce high-quality yeast extract and method, enterprising at taste and yield
Row optimizes, and provides fundamental basis for industrialized production and practical advice.Though this scheme has certain positive effect, but its shortcoming
The most particularly evident, main some is as follows: one is the research that author only focuses on reaction condition, such as optimal reactive temperature, pH, time
Between, the physical factor such as solid-liquid ratio, and lack the research to raw material and modification, owing to raw material is single, it is impossible to realize products taste and
The further lifting of local flavor；Two is that author lacks the functional study to yeast extract, although former scheme can improve product
Yield, but due to its product lack health function, it is impossible to meet people's demand to high-quality diet product, unfavorable
Popularization and expansion in market.Three is that product category is more single, alternative of less types, it is impossible to meet the polynary of people
Change life requirement, be unfavorable for people to select suitably and admire product.Not enough for the above, the present invention has done corresponding optimization
And improvement, through some effort, it is thus achieved that a kind of quality safety, quality are high and have the yeast extract of nutritious tonifying effect,
It is while giving food nutrition and has health, such that it is able to preferably meet the dietary requirements of people, and also
A new health Condiment Market can be opened up, thus show one's talent in the consumption market of keen competition, grow stronger day by day.
Summary of the invention
In order to solve the deficiencies in the prior art, the invention provides food flavor enhancer and the preparation side thereof of a kind of chicken flavor
Method.
The present invention is achieved by the following technical solutions:
The food flavor enhancer of a kind of chicken flavor, is prepared by the raw materials in: bakery yeast 50-60, neutral protease
0.1-0.2, chitinase 0.1-0.2, chicken extract 35-38, hydrolysis powder of pork 8-10, white pepper powder 0.1-0.2, garlic solvent 0.3-
0.4, Herba Spinaciae powder 2-3, Radix Dauci Sativae powder 4-5, Oleum Cocois 0.4-0.5, curry paste 0.7-0.8, Sal 0.02-0.03, wheat germ powder
12-14, celery powder 3-4, leaf lettuce powder 5-6, Semen arachidis hypogaeae albumen powder 23-25, Fructus Lycopersici esculenti juice 3-4, bean milk powder 5-6, Fructus Capsici powder 0.01-
0.02, calcium gluconate 0.03-0.05.
The food flavor enhancer of described chicken flavor, its preparation method is as follows:
(1) by bakery yeast according to mass percent 10-20%(w/w) ratio soluble in water be deployed into yeast emulsion, by yeast
Emulsion carries out broken wall treatment by high pressure homogenizer, joins in enzymatic vessel by the yeast emulsion after breaking cellular wall, according still further to quality hundred
Proportion by subtraction 0.02-0.04%(w/w) ratio in enzymatic vessel, add neutral protease, chitinase carries out enzyme digestion reaction, arranges enzyme
The temperature solving reaction is 52-56 DEG C, the time is 12-15h, after enzymolysis, temperature is increased to 102-108 DEG C and carries out enzyme denaturing process, goes out
The enzyme time is 15-20min, connects freeze cycle water and the temperature in enzymatic vessel is down to 18-22 DEG C, then use 3000-after enzyme denaturing
Enzymolysis solution is centrifuged by 5000r/min, takes centrifuged supernatant and carry out concentrating under reduced pressure and be spray-dried after centrifugal 10-15min,
To yeast extract, retain stand-by；
(2) yeast extract step (1) obtained mixes with chicken extract, hydrolysis powder of pork, white pepper powder, adds its gross weight
The water measuring 5-6 times is fully stirred, and is then added in reactor, and the temperature arranging reactor is 78-82 DEG C, speed of agitator
For 150-180r/min, insulation reaction 2-3h, then in reactor, add garlic solvent, Herba Spinaciae powder, Radix Dauci Sativae powder mix homogeneously, will be anti-
The temperature answering still is increased to 94-96 DEG C, and rotating speed increases to 180-200r/min, by the temperature of reactor after insulation reaction 20-30min
Degree is down to 64-68 DEG C, then adds Oleum Cocois, curry paste, Sal mix homogeneously to the inside, stirs under the rotating speed of 120-150r/min
Mix stopped reaction after reaction 3-5h, reactant liquor is spray-dried, retain dried powder stand-by；
(3) being mixed to join in reactor by the water of wheat germ powder Yu 8-10 times of weight portion, the temperature arranging reactor is 98-
102 DEG C, then adding celery powder, the mixing of leaf lettuce powder in reactor, turn on agitator, 170-180r/min stirs 18-
24min, then temperature is adjusted to 52-56 DEG C, addition Semen arachidis hypogaeae albumen powder, Fructus Lycopersici esculenti juice, bean milk powder mix again, insulated and stirred reaction 1-
Take out reactant liquor after 2h to be spray-dried, retain dried powder stand-by；
(4) dried powder step (3) obtained mixes with the powder of step (2), then is added by other surplus stocks, adds
Enter the water mix homogeneously of gross weight 3-5 times, supersound process 20-30min under frequency 50KHz-80KHz, be again heated to 78-afterwards
85 DEG C of insulations, reaction 2-3h after be cooled to 20-25 DEG C, spray-dried after obtain finished product.
Beneficial effects of the present invention:
Product of the present invention can be as the flavour enhancer of the food such as cookies, bread, Petaso, after adding this product in food, and the product obtained
Product have strong Carnis Gallus domesticus fragrance, full aroma, soft, lasting taste so that food has the local flavor of uniqueness and high battalion
Supporting and be worth, this product consumption is few, mouthfeel is strong, without preservative, for pure natural environment protection product, has fabulous health care to imitate to human body
Really.The present invention with bakery yeast as raw material, due to tradition by autolysis method obtain yeast extract generally also exist yield low and
Problem that poor quality etc. are not enough, thus the present invention by breaking cellular wall, enzymolysis, be centrifuged, concentrate, the technique that is dried obtains yeast extract, with
Realizing the raising of yield, broken wall treatment can effectively facilitate the complex enzyme hydrolysis energy of Cytoplasm dissolution, neutral protease and chitinase
It is effectively improved enzymolysis efficiency and yield.Although obtaining yeast extract by above enzymolysis can tentatively meet the diet need of people
Ask, but owing to this product taste is single, trophism is the highest and lacks necessary health-care tonic effect, it is impossible to meet people more
High dietary requirements, accordingly, it would be desirable to do modification further.Chicken extract, hydrolysis powder of pork, white pepper powder, garlic solvent, spinach
Vegetable powder, Radix Dauci Sativae powder etc. have abundant nutritive value, have and weight for helping improve the taste and flavor of yeast extract
The effect wanted, coordinates generation Maillard reaction by these adjuvants with yeast extract, it is possible to realize yeast extract local flavor and
The increase of function, thus preferably improve flavour of food products, the bad smells such as suppression food is bitter, puckery, make the taste more enriching of food
Thick, mellow and full.Wheat germ powder, celery powder, leaf lettuce powder, Semen arachidis hypogaeae albumen powder, Fructus Lycopersici esculenti juice with the use of, it is possible to make the present invention exist
Also there is while there is food nutrition health, can preferably regulate the histoorgan function of human body, strengthen human body
Immunity, improves the healthy of people.Due to the cooperation of above-mentioned adjuvant, prepared final products not only abnormal smells from the patient delicate fragrance, local flavor are only
Special, comfortable taste, and health-care effect is good, has good development prospect, it is possible to take the course of its own in following market competition,
Grow development.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described enforcement
Example is only a part of embodiment of the present invention rather than whole embodiments, and based on the embodiment in the present invention, this area is common
All other embodiments that technical staff is obtained under not making creative work premise, broadly fall into the model of present invention protection
Enclose.
The food flavor enhancer of a kind of chicken flavor, is made up of the raw material of following weight portion (kilogram): bakery yeast 50, neutrality
Proteinase-10 .1, chitinase 0.1, chicken extract 35, hydrolysis powder of pork 8, white pepper powder 0.1, garlic solvent 0.3, Herba Spinaciae powder 2, Hu Luo
Foretell powder 4, Oleum Cocois 0.4, curry paste 0.7, Sal 0.02, wheat germ powder 12, celery powder 3, leaf lettuce powder 5, Semen arachidis hypogaeae albumen powder
23, Fructus Lycopersici esculenti juice 3, bean milk powder 5, Fructus Capsici powder 0.01, calcium gluconate 0.03.
The food flavor enhancer of described chicken flavor, its preparation method is as follows:
(1) by bakery yeast according to mass percent 10%(w/w) ratio soluble in water be deployed into yeast emulsion, by yeast milk
Liquid carries out broken wall treatment by high pressure homogenizer, joins in enzymatic vessel, according still further to percent mass by the yeast emulsion after breaking cellular wall
Than 0.02%(w/w) ratio in enzymatic vessel, add neutral protease, chitinase carries out enzyme digestion reaction, arranges enzyme digestion reaction
Temperature be 52 DEG C, the time be 12h, after enzymolysis, temperature is increased to 102 DEG C and carries out enzyme denaturing process, the enzyme denaturing time is 15min, goes out
Connect freeze cycle water after enzyme and the temperature in enzymatic vessel is down to 18 DEG C, then use 3000r/min that enzymolysis solution is centrifuged, from
Take centrifuged supernatant after heart 10min carry out concentrating under reduced pressure and be spray-dried, obtain yeast extract, retain stand-by；
(2) yeast extract step (1) obtained mixes with chicken extract, hydrolysis powder of pork, white pepper powder, adds its gross weight
The water measuring 5 times is fully stirred, and is then added in reactor, arrange the temperature of reactor be 78 DEG C, speed of agitator be
150r/min, insulation reaction 2h, then in reactor, add garlic solvent, Herba Spinaciae powder, Radix Dauci Sativae powder mix homogeneously, by the temperature of reactor
Degree is increased to 94 DEG C, and rotating speed increases to 180r/min, after insulation reaction 20min, the temperature of reactor is down to 64 DEG C, more inwards
Face adds Oleum Cocois, curry paste, Sal mix homogeneously, stopped reaction after stirring reaction 3h under the rotating speed of 120r/min, will be anti-
Answer liquid to be spray-dried, retain dried powder stand-by；
(3) being mixed to join in reactor by the water of wheat germ powder and 8 times of weight portions, the temperature arranging reactor is 98 DEG C,
Then adding celery powder, the mixing of leaf lettuce powder, turn on agitator in reactor, 170r/min stirs 18min, then temperature is adjusted
To 52 DEG C, addition Semen arachidis hypogaeae albumen powder, Fructus Lycopersici esculenti juice, bean milk powder mix again, take out reactant liquor and spray after insulated and stirred reaction 1h
Mist is dried, and retains dried powder stand-by；
(4) dried powder step (3) obtained mixes with the powder of step (2), then is added by other surplus stocks, adds
Enter the water mix homogeneously of gross weight 3 times, supersound process 20min under frequency 50KHz, be again heated to 78 DEG C of insulations afterwards, reaction
Be cooled to 20 DEG C after 2h, spray-dried after obtain finished product.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (2)
1. the food flavor enhancer of a chicken flavor, it is characterised in that be prepared by the raw materials in: bakery yeast 50-
60, neutral protease 0.1-0.2, chitinase 0.1-0.2, chicken extract 35-38, hydrolysis powder of pork 8-10, white pepper powder
0.1-0.2, garlic solvent 0.3-0.4, Herba Spinaciae powder 2-3, Radix Dauci Sativae powder 4-5, Oleum Cocois 0.4-0.5, curry paste 0.7-0.8, Sal
0.02-0.03, wheat germ powder 12-14, celery powder 3-4, leaf lettuce powder 5-6, Semen arachidis hypogaeae albumen powder 23-25, Fructus Lycopersici esculenti juice 3-4, bean
Starch 5-6, Fructus Capsici powder 0.01-0.02, calcium gluconate 0.03-0.05.
The food flavor enhancer of chicken flavor the most according to claim 1, its preparation method is as follows:
(1) by bakery yeast according to mass percent 10-20%(w/w) ratio soluble in water be deployed into yeast emulsion, by yeast
Emulsion carries out broken wall treatment by high pressure homogenizer, joins in enzymatic vessel by the yeast emulsion after breaking cellular wall, according still further to quality hundred
Proportion by subtraction 0.02-0.04%(w/w) ratio in enzymatic vessel, add neutral protease, chitinase carries out enzyme digestion reaction, arranges enzyme
The temperature solving reaction is 52-56 DEG C, the time is 12-15h, after enzymolysis, temperature is increased to 102-108 DEG C and carries out enzyme denaturing process, goes out
The enzyme time is 15-20min, connects freeze cycle water and the temperature in enzymatic vessel is down to 18-22 DEG C, then use 3000-after enzyme denaturing
Enzymolysis solution is centrifuged by 5000r/min, takes centrifuged supernatant and carry out concentrating under reduced pressure and be spray-dried after centrifugal 10-15min,
To yeast extract, retain stand-by；
(2) yeast extract step (1) obtained mixes with chicken extract, hydrolysis powder of pork, white pepper powder, adds its gross weight
The water measuring 5-6 times is fully stirred, and is then added in reactor, and the temperature arranging reactor is 78-82 DEG C, speed of agitator
For 150-180r/min, insulation reaction 2-3h, then in reactor, add garlic solvent, Herba Spinaciae powder, Radix Dauci Sativae powder mix homogeneously, will be anti-
The temperature answering still is increased to 94-96 DEG C, and rotating speed increases to 180-200r/min, by the temperature of reactor after insulation reaction 20-30min
Degree is down to 64-68 DEG C, then adds Oleum Cocois, curry paste, Sal mix homogeneously to the inside, stirs under the rotating speed of 120-150r/min
Mix stopped reaction after reaction 3-5h, reactant liquor is spray-dried, retain dried powder stand-by；
(3) being mixed to join in reactor by the water of wheat germ powder Yu 8-10 times of weight portion, the temperature arranging reactor is 98-
102 DEG C, then adding celery powder, the mixing of leaf lettuce powder in reactor, turn on agitator, 170-180r/min stirs 18-
24min, then temperature is adjusted to 52-56 DEG C, addition Semen arachidis hypogaeae albumen powder, Fructus Lycopersici esculenti juice, bean milk powder mix again, insulated and stirred reaction 1-
Take out reactant liquor after 2h to be spray-dried, retain dried powder stand-by；
(4) dried powder step (3) obtained mixes with the powder of step (2), then is added by other surplus stocks, adds
Enter the water mix homogeneously of gross weight 3-5 times, supersound process 20-30min under frequency 50KHz-80KHz, be again heated to 78-afterwards
85 DEG C of insulations, reaction 2-3h after be cooled to 20-25 DEG C, spray-dried after obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610567382.5A CN106174397A (en) | 2016-07-19 | 2016-07-19 | A kind of food flavor enhancer of chicken flavor and preparation method thereof |
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| CN201610567382.5A CN106174397A (en) | 2016-07-19 | 2016-07-19 | A kind of food flavor enhancer of chicken flavor and preparation method thereof |
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| CN106174397A true CN106174397A (en) | 2016-12-07 |
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