CN106360561A - Nutritional chicken soup rich in umami peptide and preparation method of soup - Google Patents
Nutritional chicken soup rich in umami peptide and preparation method of soup Download PDFInfo
- Publication number
- CN106360561A CN106360561A CN201610946666.5A CN201610946666A CN106360561A CN 106360561 A CN106360561 A CN 106360561A CN 201610946666 A CN201610946666 A CN 201610946666A CN 106360561 A CN106360561 A CN 106360561A
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- Prior art keywords
- chicken
- soup
- rich
- chicken soup
- enzymolysis
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 47
- 235000014347 soups Nutrition 0.000 title claims abstract description 41
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 24
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000019583 umami taste Nutrition 0.000 title abstract 2
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 22
- 238000006243 chemical reaction Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 230000035764 nutrition Effects 0.000 claims description 19
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 235000019634 flavors Nutrition 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 101710159104 Flavor peptide Proteins 0.000 claims description 5
- 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 description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 13
- 108090000623 proteins and genes Proteins 0.000 abstract description 13
- 238000004090 dissolution Methods 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 230000002255 enzymatic effect Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 229920001184 polypeptide Polymers 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000000413 hydrolysate Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 12
- 238000001802 infusion Methods 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 230000004853 protein function Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to nutritional chicken soup rich in umami peptide and a preparation method of the soup. Chicken breast is unfrozen, cleaned, mashed, added with water and stirred into feed liquid, compound protease is added for proper enzymolysis, and supernate is centrifugally separated to perform Maillard reaction. By the aid of proper enzymolysis technology, the dissolution rate of chicken protein is increased, chicken enzymatic hydrolysate is rich in amino acid and micro-molecule polypeptide, thermal reaction chicken soup subjected to the Maillard reaction keeps original fragrance and delicacy of traditional chicken soup, free amino acid reaches more than 20 times that of the traditional chicken soup, the micro-molecule polypeptide and the like are greatly increased, and the nutritional chicken soup is more easily digested and absorbed by human bodies. Chicken soup boiling time is shortened, and industrial production is more easily realized.
Description
Technical field
The invention belongs to food processing field, specially it is rich in delicate flavour peptide nutrition chicken soup and preparation method thereof.
Background technology
China's Carnis Gallus domesticus increase of production is rapid, has become second-biggest-in-the-world manufacturing country at present.But there is high protein, low fat spy
The chicken breast selected, does not but form big market at home, and using biotechnology, chicken breast being carried out with deep processing is to improve its money
Source utilization rate and the effective way of added value.Chicken soup as China's tradition one of chicken products, be developed so far processing mode still with
Based on tradition boils, and traditional infusion mode time-consuming, Carnis Gallus domesticus utilization rate is low, and industrialized production difficulty is larger.
With the raising of people's living standard, the quickening of rhythm of life, to the color, smell and taste of food, nutritive value and convenient
Property is put forward higher requirement.Traditional approach infusion chicken soup is relatively time-consuming, and nutrient substance dissolution is slower, therefore improves chicken soup processing
Mode, shortening infusion time more meet the dietary requirements of modern.
Protein digestion refers to the process of that protein is degraded into peptides and more small-molecular-weight aminoacid in the presence of enzyme.
Protease hydrolysiss animal and vegetable protein is engineered protein, realizes protein function diversification, improves effective way that protein is worth
One of footpath, can prepare biologically active peptide, improve albumen dissolution.Because its mechanism is gentle, efficient, safe and easy to control,
Become one of the most promising developing direction of current international protein manufacture field.Applicant utilizes in line with improving chicken breast
Rate, accelerates albumen dissolution, shortens the attitude of chicken soup infusion time, has invented nutrition, delicious food, has easily been rich in delicate flavour peptide nutrition chicken
Soup.
The preparation of chicken soup is mostly traditional approach infusion chicken soup at present, adds other materials allotment and forms, mostly health care chicken
Soup, medicinal meal of chicken soup.There is the problems such as infusion time is long, and processing technique is complicated, protein dissolution is insufficient in prior art.It is time-consuming,
It is difficult to industrialized production, easily cause the wasting of resources.
Content of the invention
For above-mentioned technical problem, the present invention provides a kind of preparation method of nutrition chicken soup, the appropriateness enzymolysis of chicken breast, U.S.
The allotment of Maillard reaction substrate and the beneficiation technologies of delicate flavour peptide, chicken protein dissolution long mainly for traditional chicken soup infusion time
Insufficient, chicken breast does not have the low problem of developing target market, utilization rate.Reaction condition is gentle, efficient, safe and easy to control.
Concrete technical scheme is:
Rich in delicate flavour peptide nutrition chicken soup, prepare gained by following methods:
(1) pretreatment: -23 DEG C of cryogenic refrigerator cold storage put into by chicken breast, according to mass fraction, takes chicken breast 400-500 part,
Flowing water defrosting afterwash, blends, and adds 800-1000 part water, stirs into feed liquid；
(2) digest: feed liquid is warming up to 55 DEG C～65 DEG C, add 1-2 part compound protease to carry out appropriateness enzymolysis, obtain enzymolysis
Liquid；When degree of hydrolysis reaches 1.24%, enzymolysis solution enzyme denaturing 10-30min in boiling water bath, enzymolysis reaction；
(3) separate: the enzymolysis solution through destroy the enzyme treatment is centrifuged, the supernatant obtaining is rich in flavor peptide
Chicken breast protein enzymatic hydrolyzate；
(4) Maillard reaction: add glucose 16-20 part in supernatant, carry out autoclaving, 120 DEG C of temperature, heating
To 120 DEG C, it is incubated 20min, both must be rich in the nutrition chicken soup of delicate flavour peptide.
The present invention provide rich in delicate flavour peptide nutrition chicken soup and preparation method thereof, beneficial effect has:
(1) present invention, using appropriate zymolysis technique, improves chicken protein dissolution rate, and Carnis Gallus domesticus enzymolysis solution is rich in aminoacid and little
, there is the thermal response chicken soup after Maillard reaction while keeping traditional chicken soup former fragrant and delicious in molecular polypeptide, wherein free
Aminoacid reaches more than 20 times of traditional chicken soup, and small-molecule peptide etc. greatly increases it is easier to digested.
(2) shorten the chicken soup infusion time it is easier to industrialized production.
(3) chicken soup volatile flavor substance species and content of the present invention all substantially increase, and local flavor is more rich.
(4) in a word, the present invention takes full advantage of chicken breast, improves its utilization rate, and prepared chicken soup has nutrition, province
When, delicious feature.
Specific embodiment
It is described in conjunction with the embodiments the particular technique method of the present invention.
Embodiment 1
Rich in delicate flavour peptide nutrition chicken soup, prepare gained by following methods:
(1) pretreatment: -23 DEG C of cryogenic refrigerator cold storage put into by chicken breast, according to mass fraction, takes 500 parts of chicken breast, flowing water
Defrosting afterwash, blends, and adds 1000 parts of water, stirs into feed liquid；
(2) digest: feed liquid is warming up to 55 DEG C～65 DEG C, add 1 part of compound protease to carry out appropriateness enzymolysis, obtain enzymolysis solution；
When degree of hydrolysis reaches 1.24%, enzymolysis solution enzyme denaturing 10-30min in boiling water bath, enzymolysis reaction；
(3) separate: the enzymolysis solution through destroy the enzyme treatment is centrifuged, the supernatant obtaining is rich in flavor peptide
Chicken breast protein enzymatic hydrolyzate；
(4) Maillard reaction: add 16 parts of glucose in supernatant, carry out autoclaving, 120 DEG C of temperature, be heated to
120 DEG C, it is incubated 20min, both must be rich in the nutrition chicken soup of delicate flavour peptide.
Carry out nutrition to embodiment 1 products obtained therefrom fully to detect, and contrasted with traditional chicken soup.It the results are shown in Table 1
With table 2.
Table 1
Table 2
Embodiment 2
Rich in delicate flavour peptide nutrition chicken soup, prepare gained by following methods:
(1) pretreatment: -23 DEG C of cryogenic refrigerator cold storage put into by chicken breast, according to mass fraction, takes 400 parts of chicken breast, flowing water
Defrosting afterwash, blends, and adds 9000 parts of water, stirs into feed liquid；
(2) digest: feed liquid is warming up to 55 DEG C～65 DEG C, add 2 parts of compound proteases to carry out appropriateness enzymolysis, obtain enzymolysis solution；
When degree of hydrolysis reaches 1.24%, enzymolysis solution enzyme denaturing 10-30min in boiling water bath, enzymolysis reaction；
(3) separate: the enzymolysis solution through destroy the enzyme treatment is centrifuged, the supernatant obtaining is rich in flavor peptide
Chicken breast protein enzymatic hydrolyzate；
(4) Maillard reaction: add 20 parts of glucose in supernatant, carry out autoclaving, 120 DEG C of temperature, be heated to
120 DEG C, it is incubated 20min, both must be rich in the nutrition chicken soup of delicate flavour peptide.
Embodiment 3
Rich in delicate flavour peptide nutrition chicken soup, prepare gained by following methods:
(1) pretreatment: -23 DEG C of cryogenic refrigerator cold storage put into by chicken breast, according to mass fraction, takes 450 parts of chicken breast, flowing water
Defrosting afterwash, blends, and adds 800 parts of water, stirs into feed liquid；
(2) digest: feed liquid is warming up to 55 DEG C～65 DEG C, add 1 part of compound protease to carry out appropriateness enzymolysis, obtain enzymolysis solution；
When degree of hydrolysis reaches 1.24%, enzymolysis solution enzyme denaturing 10-30min in boiling water bath, enzymolysis reaction；
(3) separate: the enzymolysis solution through destroy the enzyme treatment is centrifuged, the supernatant obtaining is rich in flavor peptide
Chicken breast protein enzymatic hydrolyzate；
(4) Maillard reaction: add 18 parts of glucose in supernatant, carry out autoclaving, 120 DEG C of temperature, be heated to
120 DEG C, it is incubated 20min, both must be rich in the nutrition chicken soup of delicate flavour peptide.
Claims (2)
1. it is rich in delicate flavour peptide nutrition chicken soup it is characterised in that preparing gained by following methods:
(1) pretreatment: -23 DEG C of cryogenic refrigerator cold storage put into by chicken breast, according to mass fraction, takes chicken breast 400-500 part, flowing water
Defrosting afterwash, blends, and adds 800-1000 part water, stirs into feed liquid；
(2) digest: feed liquid is warming up to 55 DEG C～65 DEG C, add enzyme to carry out appropriateness enzymolysis, obtain enzymolysis solution；When degree of hydrolysis reaches
When 1.24%, enzymolysis solution enzyme denaturing 10-30min in boiling water bath, enzymolysis reaction；
(3) separate: the enzymolysis solution through destroy the enzyme treatment is centrifuged, the supernatant obtaining is the pigeon chest rich in flavor peptide
Meat albumen enzymolysis solution；
(4) Maillard reaction: add glucose 16-20 part in supernatant, carry out autoclaving, 120 DEG C of temperature, be heated to
120 DEG C, it is incubated 20min, both must be rich in the nutrition chicken soup of delicate flavour peptide.
2. according to claim 1 rich in delicate flavour peptide nutrition chicken soup it is characterised in that enzyme described in step (2), be 1-2
Part compound protease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610946666.5A CN106360561A (en) | 2016-10-26 | 2016-10-26 | Nutritional chicken soup rich in umami peptide and preparation method of soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610946666.5A CN106360561A (en) | 2016-10-26 | 2016-10-26 | Nutritional chicken soup rich in umami peptide and preparation method of soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360561A true CN106360561A (en) | 2017-02-01 |
Family
ID=57894276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610946666.5A Pending CN106360561A (en) | 2016-10-26 | 2016-10-26 | Nutritional chicken soup rich in umami peptide and preparation method of soup |
Country Status (1)
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| CN (1) | CN106360561A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997091A (en) * | 2017-12-18 | 2018-05-08 | 云南农业大学 | A kind of preparation process using ham as the soup-stock of primary raw material |
| CN108041549A (en) * | 2018-02-12 | 2018-05-18 | 中南民族大学 | A kind of preparation method rich in delicate flavour peptide nutrition chicken soup and its application in anti-fatigue product is prepared |
| CN109170803A (en) * | 2018-11-07 | 2019-01-11 | 天津科技大学 | A kind of chicken flavour enhancing peptide and its preparation method and application |
| CN109393138A (en) * | 2018-11-07 | 2019-03-01 | 天津春发生物科技集团有限公司 | A kind of chicken flavor development peptide and its preparation method and application |
| CN112021447A (en) * | 2020-09-01 | 2020-12-04 | 郁宇翔 | Nasal feeding product and preparation method thereof |
| CN112568320A (en) * | 2020-12-21 | 2021-03-30 | 四川品品食品有限公司 | Application method for chicken breast enzymolysis to produce small molecular peptide |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105192241A (en) * | 2014-06-24 | 2015-12-30 | 上海冠生园天厨调味品有限公司 | Method for preparing flavor chicken protein through aqueous enzymatic method and seasoner preparing method |
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2016
- 2016-10-26 CN CN201610946666.5A patent/CN106360561A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192241A (en) * | 2014-06-24 | 2015-12-30 | 上海冠生园天厨调味品有限公司 | Method for preparing flavor chicken protein through aqueous enzymatic method and seasoner preparing method |
Non-Patent Citations (1)
| Title |
|---|
| 朱新武: "鸡肉美拉德肽的制备及其呈味研究", 《中国优秀硕士学位论文全文数据库 工程科技I辑》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997091A (en) * | 2017-12-18 | 2018-05-08 | 云南农业大学 | A kind of preparation process using ham as the soup-stock of primary raw material |
| CN108041549A (en) * | 2018-02-12 | 2018-05-18 | 中南民族大学 | A kind of preparation method rich in delicate flavour peptide nutrition chicken soup and its application in anti-fatigue product is prepared |
| CN109170803A (en) * | 2018-11-07 | 2019-01-11 | 天津科技大学 | A kind of chicken flavour enhancing peptide and its preparation method and application |
| CN109393138A (en) * | 2018-11-07 | 2019-03-01 | 天津春发生物科技集团有限公司 | A kind of chicken flavor development peptide and its preparation method and application |
| CN109170803B (en) * | 2018-11-07 | 2021-09-28 | 天津科技大学 | Chicken flavor enhancing peptide and preparation method and application thereof |
| CN109393138B (en) * | 2018-11-07 | 2022-02-15 | 天津春发生物科技集团有限公司 | Chicken taste-presenting peptide and preparation method and application thereof |
| CN112021447A (en) * | 2020-09-01 | 2020-12-04 | 郁宇翔 | Nasal feeding product and preparation method thereof |
| CN112568320A (en) * | 2020-12-21 | 2021-03-30 | 四川品品食品有限公司 | Application method for chicken breast enzymolysis to produce small molecular peptide |
| CN112568320B (en) * | 2020-12-21 | 2023-09-19 | 四川品品食品有限公司 | Application method for enzymatic hydrolysis of chicken breast into small molecular peptide |
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Application publication date: 20170201 |