CN106942691B - Concentrated chicken juice and preparation method thereof - Google Patents
Concentrated chicken juice and preparation method thereof Download PDFInfo
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- CN106942691B CN106942691B CN201710190653.4A CN201710190653A CN106942691B CN 106942691 B CN106942691 B CN 106942691B CN 201710190653 A CN201710190653 A CN 201710190653A CN 106942691 B CN106942691 B CN 106942691B
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 9
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- 235000013734 beta-carotene Nutrition 0.000 claims description 9
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 9
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 9
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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
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- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses concentrated chicken juice which is prepared from the following raw materials in parts by weight: 10-30 parts of chicken food materials, 40-70 parts of water, 5-15 parts of a stabilizer, 1-5 parts of a flavoring agent, 0.01-0.05 part of biological enzyme, 0.05-0.2 part of an emulsifier, 0.5-1 part of a preservative and 0.01-0.1 part of chicken essence; the biological enzyme comprises carboxypeptidase, chymotrypsin and thiol protease; according to the invention, by optimizing the raw material formula and the production process of the chicken juice, the delicate flavor components contained in the chicken juice are increased and the ratio of the delicate flavor components is optimized, so that the delicate flavor components in the chicken juice can be complemented and generate a synergistic interaction effect, the delicate flavor of the chicken juice is stronger, the production is more convenient, the desire of people for the delicate flavor can be met, and the life quality of people is improved.
Description
Technical Field
The invention relates to the field of food flavoring agents, and particularly relates to concentrated chicken extract and a preparation method thereof.
Background
The delicate flavor is a signal of protein, people urgently want to eat delicate flavor once lacking protein, and foods containing much protein usually bring delicate flavor to people, such as meat, broth, fish soup, shrimps and crabs, clams and the like. But the number of the ingredients capable of increasing the delicate flavor is not only one, and amino acid, nitrogen-containing compound, organic acid and the like can endow the delicate flavor to food, so that the food contains various delicate flavor ingredients, the quality of the food can be obviously improved, the desire of people for the delicate flavor can be further met, and the complementation and the synergistic interaction of various delicate flavor ingredients are also effective ways for improving the delicate flavor of the food.
With the improvement of living standard of people, people have higher and higher requirements on the delicate flavor of food, so that the delicate flavor seasoning is concerned more and more, and a liquid seasoning, namely chicken juice, appears after seasonings such as monosodium glutamate, chicken essence, chicken powder and the like. The Chicken juice is also called Chicken juice seasoning (Chicken Bouillon), is prepared by processing ground Chicken or Chicken bones or concentrated extracts thereof and other auxiliary materials and the like as raw materials with or without adding flavoring agents such as spices and/or edible spices, and has the full-bodied delicate flavor and fragrance of Chicken. However, the chicken juice products in the current market have the problems of low nutritional value, insufficient fresh and fragrant flavor, excessive food additives and the like due to factors of production formulas or production processes.
Disclosure of Invention
The invention aims to overcome the defect of insufficient delicate fragrance in the existing chicken juice and provides concentrated chicken juice and a preparation method thereof. According to the invention, by optimizing the raw material formula and the production process of the chicken juice, the delicate flavor components contained in the chicken juice are increased and the ratio of the delicate flavor components is optimized, so that the delicate flavor components in the chicken juice can be complemented and generate a synergistic interaction effect, the delicate flavor of the chicken juice is stronger, the production is more convenient, the desire of people for the delicate flavor can be met, and the life quality of people is improved.
In order to achieve the purpose, the invention provides concentrated chicken juice which is prepared from the following raw materials in parts by weight: 10-30 parts of chicken food materials, 40-70 parts of water, 5-15 parts of a stabilizer, 1-5 parts of a flavoring agent, 0.01-0.05 part of biological enzyme, 0.05-0.2 part of an emulsifier, 0.5-1 part of a preservative and 0.01-0.1 part of chicken essence.
The concentrated chicken juice is prepared from one or more of chicken, chicken bone and chicken skin; preferably, the chicken bone contains a large amount of chicken bone marrow, and the delicate flavor is stronger after enzymolysis.
The concentrated chicken extract, wherein the stabilizer is a food additive capable of forming stable colloid effect of chicken extract; preferably, the stabilizer is modified starch, and the modified starch is swelled to form a uniform colloid, so that the chicken juice is not easy to separate and plays a role of the stabilizer.
The concentrated chicken extract is prepared from chicken extract, salt, cane sugar, spices and flavoring agents, wherein the flavoring agents are food materials or additives capable of endowing the chicken extract with various tastes, and the types of the flavoring agents can be selected or adjusted according to market demands and tastes.
The concentrated chicken juice is characterized in that the biological enzyme is protease which can hydrolyze protein in chicken food materials and form various delicious components; the biological enzyme comprises carboxypeptidase, chymotrypsin and thiol protease; preferably, the ratio of the amounts of carboxypeptidase, chymotrypsin and thiol protease in the biological enzyme is 2: 2-5: 3-6; through optimization, the biological enzyme decomposes protein in food materials to form a plurality of polypeptides and amino acids with delicate flavor, and the delicate flavors of the polypeptides and the amino acids have complementary and synergistic effects, so that the chicken extract has stronger delicate flavor and good mouthfeel.
The concentrated chicken extract is characterized in that the emulsifier is a food additive capable of improving the surface tension among various constituent phases in the chicken extract to form uniform and stable colloid; preferably, the emulsifier is xanthan gum.
The concentrated chicken juice is characterized in that the preservative is a special additive for foods, which can inhibit the chicken juice from being rotten due to microbial growth or chemical change; preferably, the preservative comprises one or more of beta-carotene, sodium D-erythorbate and potassium sorbate.
Preferably, the concentrated chicken juice is prepared from the following raw materials in parts by weight: 20 parts of chicken food materials, 50 parts of water, 10 parts of a stabilizer, 3 parts of a flavoring agent, 0.03 part of biological enzyme, 0.1 part of an emulsifier, 0.8 part of a preservative and 0.05 part of chicken essence.
A concentrated chicken juice is prepared by selecting carboxypeptidase, chymotrypsin and thiol protease as biological enzymes for protein enzymolysis according to the types and characteristics of proteins in chicken food materials, so that multiple polypeptides and amino acids with delicate flavors are obtained after the chicken food materials are subjected to enzymolysis, and complementary and synergistic effects are formed, so that the chicken juice is stronger in delicate flavor and good in taste; meanwhile, various food additives are added into the concentrated chicken juice, so that the chicken juice is rich in various nutritional ingredients and has a longer quality guarantee period, and the concentrated chicken juice can be adjusted according to the taste and the requirements of people to obtain various concentrated chicken juices with different flavors, so that different requirements of people are met.
In order to achieve the above object, the present invention further provides a method for preparing concentrated chicken extract, comprising the following steps:
1. enzymolysis: firstly, performing first enzymolysis on chicken food materials by using carboxypeptidase, then performing second enzymolysis by using chymotrypsin and thiol protease, and inactivating and filtering after the enzymolysis is finished to obtain chicken juice enzymolysis liquid;
2. homogenizing and emulsifying: adding stabilizer, flavoring agent and emulsifier into the chicken juice enzymatic hydrolysate, stirring, mixing, homogenizing, emulsifying, adding chicken essence and antiseptic during homogenizing and emulsifying, and cooling to obtain concentrated chicken juice.
A preparation method of concentrated chicken juice carries out sectional type enzymolysis treatment according to the characteristics of selected biological enzyme, thereby not only improving the content of the delicate flavor components in the concentrated chicken juice and ensuring the reasonable proportion of the delicate flavor components, but also accelerating the enzymolysis speed and improving the enzymolysis efficiency; the preparation method is simple and convenient, and is suitable for large-scale industrial production of concentrated chicken extract.
The preparation method of the concentrated chicken juice comprises the following steps of (1) carrying out enzymolysis for 3-10h at 35-42 ℃; the temperature of the second enzymolysis is 45-50 ℃, and the enzymolysis time is 5-12 h; the enzymolysis is carried out under the conditions, the enzymolysis effect is best, and the efficiency is highest.
Wherein, the inactivation refers to inactivating the biological enzyme in the enzymolysis liquid to make the biological enzyme lose activity and no longer have hydrolysis; preferably, the inactivation temperature is 98-105 ℃ and the time is 30-120 s.
The preparation method of the concentrated chicken juice comprises the step 2, wherein the homogenizing and emulsifying treatment temperature is 80-90 deg.C, and the treatment time is 15-25 min.
Compared with the prior art, the invention has the beneficial effects that:
1. the concentrated chicken juice contains various umami components obtained by hydrolyzing protein with the biological enzyme selected in a targeted manner, so under the complementary and synergistic effects of the various umami components, the concentrated chicken juice has stronger umami and good mouthfeel.
2. According to the preparation method of the concentrated chicken juice, the staged enzymolysis is carried out according to the optimal enzymolysis conditions of different biological enzymes, the obtained concentrated chicken juice has higher content of the delicate flavor components, the proportion of the delicate flavor components is more reasonable, and the preparation method has a promotion effect on improving the delicate flavor of the concentrated chicken juice.
3. The preparation method of the concentrated chicken juice selects the optimal enzymolysis conditions for enzymolysis according to the characteristics of the biological enzyme, has higher enzymolysis efficiency, simple and convenient process and is beneficial to large-scale and industrial production of the concentrated chicken juice.
Detailed Description
The present invention will be described in further detail with reference to test examples and specific embodiments. It should be understood that the scope of the above-described subject matter is not limited to the following examples, and any techniques implemented based on the disclosure of the present invention are within the scope of the present invention.
Example 1
A concentrated chicken extract is prepared by the following preparation method:
1. enzymolysis: firstly, performing enzymolysis on 20 parts by weight of chicken bones by 0.006 part by weight of carboxypeptidase at the temperature of 38 ℃ for 5 hours, then performing enzymolysis on 0.012 part by weight of chymotrypsin and 0.012 part by weight of thiol protease at the temperature of 48 ℃ for 8 hours, performing inactivation treatment at the temperature of 100 ℃ for 80 seconds after the enzymolysis is finished, and filtering to obtain chicken juice enzymolysis liquid;
2. homogenizing and emulsifying: adding 10 parts by weight of modified starch, 0.3 part by weight of salt, 0.3 part by weight of sucrose, 0.2 part by weight of sodium glutamate, 2 parts by weight of spice, 0.2 part by weight of sodium aspartate and 0.1 part by weight of xanthan gum into the chicken extract enzymatic hydrolysate, stirring and mixing uniformly, homogenizing and emulsifying at 85 ℃ for 15min, adding 0.05 part by weight of chicken essence, further homogenizing and emulsifying for 5min, then adding 0.8 part by weight of beta-carotene, D-sodium erythorbate and potassium sorbate, further homogenizing and emulsifying for 1min, stopping, and cooling to obtain concentrated chicken extract.
The concentrated chicken extract prepared above was evaluated and recorded.
Example 2
A concentrated chicken extract is prepared by the following preparation method:
1. enzymolysis: firstly, performing enzymolysis on 10 parts by weight of chicken skin by using 0.003 part by weight of carboxypeptidase at the temperature of 35 ℃ for 10 hours, then performing enzymolysis on 0.003 part by weight of chymotrypsin and 0.004 part by weight of thiol protease at the temperature of 50 ℃ for 5 hours, performing inactivation treatment at the temperature of 98 ℃ for 120 seconds after the enzymolysis is finished, and filtering to obtain chicken juice enzymolysis liquid;
2. homogenizing and emulsifying: adding 5 parts by weight of modified starch, 0.1 part by weight of salt, 0.1 part by weight of sodium glutamate, 0.8 part by weight of spice and 0.05 part by weight of xanthan gum into the chicken juice enzymolysis liquid, stirring and mixing uniformly, homogenizing and emulsifying at the temperature of 80 ℃ for 10min, adding 0.01 part by weight of chicken essence, continuing homogenizing and emulsifying for 4min, then adding 0.5 part by weight of potassium sorbate, continuing homogenizing and emulsifying for 1min, stopping, and cooling to obtain concentrated chicken juice.
The concentrated chicken extract prepared above was evaluated and recorded.
Example 3
A concentrated chicken extract is prepared by the following preparation method:
1. enzymolysis: performing enzymolysis on 30 parts by weight of chicken at 42 ℃ for 3h by using 0.008 part by weight of carboxypeptidase, performing enzymolysis on 0.02 part by weight of chymotrypsin and 0.022 part by weight of thiol protease at 45 ℃ for 12h, performing inactivation treatment at 105 ℃ for 30s after the enzymolysis is finished, and filtering to obtain chicken juice enzymolysis liquid;
2. homogenizing and emulsifying: adding 15 parts by weight of modified starch, 0.5 part by weight of salt, 1 part by weight of sucrose, 0.2 part by weight of sodium glutamate, 3 parts by weight of spice, 0.3 part by weight of sodium aspartate and 0.2 part by weight of xanthan gum into the chicken extract enzymatic hydrolysate, stirring and mixing uniformly, homogenizing and emulsifying at 90 ℃ for 15min, adding 0.1 part by weight of chicken essence, further homogenizing and emulsifying for 8min, then adding 1 part by weight of beta-carotene and potassium sorbate, continuing homogenizing and emulsifying for 2min, stopping, and cooling to obtain concentrated chicken extract.
The concentrated chicken extract prepared above was evaluated and recorded.
Comparative example 1
1. Enzymolysis: performing enzymolysis on 20 parts by weight of chicken bones by 0.03 part by weight of carboxypeptidase at the temperature of 38 ℃ for 13h, performing inactivation treatment at the temperature of 100 ℃ for 80s after the enzymolysis is finished, and filtering to obtain chicken juice enzymolysis liquid;
2. homogenizing and emulsifying: adding 10 parts by weight of modified starch, 0.3 part by weight of salt, 0.3 part by weight of sucrose, 0.2 part by weight of sodium glutamate, 2 parts by weight of spice, 0.2 part by weight of sodium aspartate and 0.1 part by weight of xanthan gum into the chicken extract enzymatic hydrolysate, stirring and mixing uniformly, homogenizing and emulsifying at 85 ℃ for 15min, adding 0.05 part by weight of chicken essence, further homogenizing and emulsifying for 5min, then adding 0.8 part by weight of beta-carotene, D-sodium erythorbate and potassium sorbate, further homogenizing and emulsifying for 1min, stopping, and cooling to obtain concentrated chicken extract.
The concentrated chicken extract prepared above was evaluated and recorded.
Comparative example 2
1. Enzymolysis: performing enzymolysis on 20 parts by weight of chicken bones by 0.03 part by weight of chymotrypsin at the temperature of 48 ℃ for 13 hours, performing inactivation treatment at the temperature of 100 ℃ for 80s after the enzymolysis is finished, and filtering to obtain chicken juice enzymolysis liquid;
2. homogenizing and emulsifying: adding 10 parts by weight of modified starch, 0.3 part by weight of salt, 0.3 part by weight of sucrose, 0.2 part by weight of sodium glutamate, 2 parts by weight of spice, 0.2 part by weight of sodium aspartate and 0.1 part by weight of xanthan gum into the chicken extract enzymatic hydrolysate, stirring and mixing uniformly, homogenizing and emulsifying at 85 ℃ for 15min, adding 0.05 part by weight of chicken essence, further homogenizing and emulsifying for 5min, then adding 0.8 part by weight of beta-carotene, D-sodium erythorbate and potassium sorbate, further homogenizing and emulsifying for 1min, stopping, and cooling to obtain concentrated chicken extract.
The concentrated chicken extract prepared above was evaluated and recorded.
Comparative example 3
1. Enzymolysis: performing enzymolysis on 20 parts by weight of chicken bone by 0.03 part by weight of thiol protease at 48 ℃ for 13h, performing inactivation treatment at 100 ℃ for 80s after the enzymolysis is finished, and filtering to obtain chicken juice enzymolysis liquid;
2. homogenizing and emulsifying: adding 10 parts by weight of modified starch, 0.3 part by weight of salt, 0.3 part by weight of sucrose, 0.2 part by weight of sodium glutamate, 2 parts by weight of spice, 0.2 part by weight of sodium aspartate and 0.1 part by weight of xanthan gum into the chicken extract enzymatic hydrolysate, stirring and mixing uniformly, homogenizing and emulsifying at 85 ℃ for 15min, adding 0.05 part by weight of chicken essence, further homogenizing and emulsifying for 5min, then adding 0.8 part by weight of beta-carotene, D-sodium erythorbate and potassium sorbate, further homogenizing and emulsifying for 1min, stopping, and cooling to obtain concentrated chicken extract.
The concentrated chicken extract prepared above was evaluated and recorded.
Comparative example 4
1. Enzymolysis: performing enzymolysis on 20 parts by weight of chicken bones by using 0.006 part by weight of carboxypeptidase, 0.012 part by weight of chymotrypsin and 0.012 part by weight of thiol protease at the temperature of 48 ℃ for 13h, performing inactivation treatment at the temperature of 100 ℃ for 80s after the enzymolysis is finished, and filtering to obtain chicken juice enzymolysis liquid;
2. homogenizing and emulsifying: adding 10 parts by weight of modified starch, 0.3 part by weight of salt, 0.3 part by weight of sucrose, 0.2 part by weight of sodium glutamate, 2 parts by weight of spice, 0.2 part by weight of sodium aspartate and 0.1 part by weight of xanthan gum into the chicken extract enzymatic hydrolysate, stirring and mixing uniformly, homogenizing and emulsifying at 85 ℃ for 15min, adding 0.05 part by weight of chicken essence, further homogenizing and emulsifying for 5min, then adding 0.8 part by weight of beta-carotene, D-sodium erythorbate and potassium sorbate, further homogenizing and emulsifying for 1min, stopping, and cooling to obtain concentrated chicken extract.
The concentrated chicken extract prepared above was evaluated and recorded.
Comparative example 5
1. Enzymolysis: firstly, performing enzymolysis on 20 parts by weight of chicken bones by 0.012 part by weight of carboxypeptidase at the temperature of 38 ℃ for 5 hours, then performing enzymolysis on 0.006 part by weight of chymotrypsin and 0.012 part by weight of thiol protease at the temperature of 48 ℃ for 8 hours, performing inactivation treatment at the temperature of 100 ℃ for 80 seconds after the enzymolysis is finished, and filtering to obtain chicken juice enzymolysis liquid;
2. homogenizing and emulsifying: adding 10 parts by weight of modified starch, 0.3 part by weight of salt, 0.3 part by weight of sucrose, 0.2 part by weight of sodium glutamate, 2 parts by weight of spice, 0.2 part by weight of sodium aspartate and 0.1 part by weight of xanthan gum into the chicken extract enzymatic hydrolysate, stirring and mixing uniformly, homogenizing and emulsifying at 85 ℃ for 15min, adding 0.05 part by weight of chicken essence, further homogenizing and emulsifying for 5min, then adding 0.8 part by weight of beta-carotene, D-sodium erythorbate and potassium sorbate, further homogenizing and emulsifying for 1min, stopping, and cooling to obtain concentrated chicken extract.
The concentrated chicken extract prepared above was evaluated and recorded.
The evaluation results of the concentrated chicken extracts prepared in examples 1 to 3 and comparative examples 1 to 5 were as follows:
note: the more "+" the better the effect.
The analysis of the above evaluation results shows that: examples 1-3 concentrated chicken extracts prepared according to the present invention were sufficiently savory and had good mouthfeel; in comparative examples 1-3, only one biological enzyme is adopted for enzymolysis, and the prepared concentrated chicken juice has obviously reduced delicate flavor and mouthfeel; in the comparative example 4, the preparation method is not adopted, the enzymolysis is directly carried out by a one-step method, and the delicate flavor and the taste of the obtained concentrated chicken juice are reduced; in the comparative example 5, the ratio of the biological enzyme is not adopted during enzymolysis, so that the obtained concentrated chicken juice has reduced delicate flavor and obviously reduced mouthfeel.
Claims (5)
1. The concentrated chicken juice is characterized by being prepared from the following raw materials in parts by weight: 10-30 parts of chicken food materials, 40-70 parts of water, 5-15 parts of a stabilizer, 1-5 parts of a flavoring agent, 0.01-0.05 part of biological enzyme, 0.05-0.2 part of an emulsifier, 0.5-1 part of a preservative and 0.01-0.1 part of chicken essence; the biological enzyme comprises carboxypeptidase, chymotrypsin and thiol protease in a mass ratio of 2: 2-5: 3-6; the concentrated chicken juice is prepared by the following method:
(1) and enzymolysis: firstly, performing first enzymolysis on chicken food materials by using carboxypeptidase, wherein the enzymolysis temperature is 35-42 ℃, and the enzymolysis time is 3-10 h; performing secondary enzymolysis with chymotrypsin and thiol protease at 45-50 deg.C for 5-12 hr; inactivating at 98-105 deg.C for 30-120s after enzymolysis, and filtering to obtain chicken juice enzymolysis solution;
(2) homogenizing and emulsifying: adding stabilizer, flavoring agent and emulsifier into the chicken juice enzymatic hydrolysate, stirring, mixing, homogenizing at 80-90 deg.C, emulsifying for 15-25min, adding chicken essence and antiseptic, homogenizing, emulsifying, and cooling to obtain concentrated chicken juice.
2. The concentrated chicken bouillon of claim 1, wherein the stabilizer is a modified starch.
3. The concentrated chicken bouillon of claim 1, wherein said flavoring agents comprise salt, sucrose, spices and flavor enhancers.
4. The concentrated chicken extract of claim 1 wherein the emulsifier is xanthan gum.
5. The concentrated chicken broth of claim 1 wherein the preservatives comprise one or more of beta-carotene, sodium D-erythorbate, and potassium sorbate.
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| CN1539310A (en) * | 2003-10-29 | 2004-10-27 | 湛永航 | Production process of multistep enzyme hydrolysis for extractive of meat |
| CN101507487A (en) * | 2009-04-03 | 2009-08-19 | 广东嘉豪食品股份有限公司 | Preparation method of concentrated chicken-juice flavorings and flavorings produced using the method |
| KR101034659B1 (en) * | 2010-04-26 | 2011-05-16 | 대상 주식회사 | Manufacturing method of seasoning improved continuity of taste using a cauldron principle |
| CN103251032A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Clam bechamel and preparation method thereof |
| CN104738517A (en) * | 2015-03-19 | 2015-07-01 | 上海应用技术学院 | Concentrated compound condiment with chicken flavor and preparation method of concentrated compound condiment |
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|---|---|---|---|---|
| CN1539310A (en) * | 2003-10-29 | 2004-10-27 | 湛永航 | Production process of multistep enzyme hydrolysis for extractive of meat |
| CN101507487A (en) * | 2009-04-03 | 2009-08-19 | 广东嘉豪食品股份有限公司 | Preparation method of concentrated chicken-juice flavorings and flavorings produced using the method |
| KR101034659B1 (en) * | 2010-04-26 | 2011-05-16 | 대상 주식회사 | Manufacturing method of seasoning improved continuity of taste using a cauldron principle |
| CN103251032A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Clam bechamel and preparation method thereof |
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