CN107223885A - The manufacture craft of high protein chicken powder - Google Patents
The manufacture craft of high protein chicken powder Download PDFInfo
- Publication number
- CN107223885A CN107223885A CN201710629594.6A CN201710629594A CN107223885A CN 107223885 A CN107223885 A CN 107223885A CN 201710629594 A CN201710629594 A CN 201710629594A CN 107223885 A CN107223885 A CN 107223885A
- Authority
- CN
- China
- Prior art keywords
- high protein
- chicken
- chicken powder
- autoclaving
- enzymolysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
Abstract
The invention discloses a kind of manufacture craft of high protein chicken powder, it is characterized in that being prepared from by following process, 1）Feed intake：1 is added into autoclave:Chicken carcasses and water that 0.4 weight proportion has been rubbed；2）Autoclaving：Reactor is warming up to 125 DEG C ~ 130 DEG C, 0.25MPa is pressurized to, 1 ~ 2 hour of autoclaving is carried out；3）Water-oil separating：The mixed liquor that autoclaving is obtained carries out water-oil separating, filters out chicken fat；4）Enzymolysis：Mixed liquor after separation is added into papain to be digested；5）Spray drying：The enzymolysis liquid progress spray drying acquisition high protein chicken powder obtained will be digested.The present invention is using chicken carcasses as raw material, and protein content is up to more than 90% in made chicken powder.
Description
Technical field
The present invention relates to a kind of improvement of chicken powder processing method invention, more particularly to a kind of making work of high protein chicken powder
Skill.
Background technology
Chicken meal is the wholefood dispensing for wanting raw material to extract based on new fresh chicken meat.Chicken meal is a large amount of in the world
Production and widely used food ingredient, with its pure quality, natural technique, abundant nutrition, mellow mouthfeel and depth
Liked by people, its strong fresh and sweet taste, natural chicken fat are fragrant, and chicken perfume (or spice) is that other essence and flavoring agents are irreplaceable.Chicken meal
Maximum feature is to dissolve in water, can be effectively retained the local flavor, flavour and nutritional ingredient of natural chicken meat, and protein content is high, is
Produce the preferably raw material such as medium-to-high grade chickens' extract, soup stock, condiment for instant noodles, leisure food, meat products.Although its protein content is up to
80%, but it is difficult to further improve to meet higher demand.
The content of the invention
The technical problems to be solved by the invention are to overcome the deficiencies in the prior art to make high using chicken carcasses there is provided one kind
The technique of albumen chicken powder, the characteristics of made chicken powder not only possesses chicken meal, and also protein content is up to more than 90%, more than chicken
Protein content in powder, and commercial slaughter, almost discarded low value chicken carcasses is turned waste into wealth.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that to realize：This kind of high protein chicken powder
Manufacture craft, it is characterized in that being prepared from by following process, 1）Feed intake：1 is added into autoclave:0.4 weight
Chicken carcasses and water that amount proportioning has been rubbed；2）Autoclaving：Reactor is warming up to 125 DEG C ~ 130 DEG C, 0.25MPa is pressurized to,
Carry out 1 ~ 2 hour of autoclaving；3）Water-oil separating：The mixed liquor that autoclaving is obtained carries out water-oil separating, filters out chicken
Oil；4）Enzymolysis：Mixed liquor after separation is added into papain to be digested；5）Spray drying：The enzymolysis obtained will be digested
Liquid carries out spray drying and obtains high protein chicken powder.
The hydrolysis temperature of the papain is 60 DEG C ~ 65 DEG C, and enzymolysis time is 1.5 hours, is heated up after the completion of enzymolysis
To 100 ± 1 DEG C, 10 minutes enzymes that go out are kept.
Vitamin E is added in the enzymolysis liquid and carries out anti-oxidant treatment.
EAT is 185 DEG C in the spray-drying process, and leaving air temp is 100 DEG C.
The beneficial effects of the invention are as follows the manufacture craft of the high protein chicken powder after improvement, with the chicken carcasses rich in collagen
For raw material, high protein mixed liquor is fully extracted by autoclaving, water-oil separating removes the chicken fat in mixed liquor, improves mixed liquor
The purity of middle high protein juice, is then digested with papain, is spray-dried after enzymolysis, finally obtain high protein
Chicken powder, protein content is up to more than 90%, more than the protein content using chicken as the made chicken meal of raw material.
Embodiment
The manufacture craft of the high protein chicken powder, is prepared from by following process：1）Feed intake：Into autoclave
Add 1:Chicken carcasses and water that 0.4 weight proportion has been rubbed；2）Autoclaving：Pipe valve is checked, steam heating is opened, will be anti-
Answer kettle to be warming up to 125 DEG C ~ 130 DEG C, be pressurized to 0.25MPa, carry out 1 ~ 2 hour of autoclaving, the chicken carcasses after rubbing are entered
Horizontal high voltage boiling, abundant boiling separates high protein material, is unlikely to destroy high protein material again, high-pressure process adds than current normal pressure
Work method can extract more protein；3）Water-oil separating：After the completion of boiling, steam off valve is opened draining valve, will reacted
Kettle steam is drained, after the completion of close draining valve, open cooling water inlet/outlet valve, reactor cooled, is depressured, Zhi Houkai
Lid, the mixed liquor that autoclaving is obtained carries out water-oil separating, filters out chicken fat, retains high protein juice；4）Enzymolysis：Will separation
Rear mixed liquor adds papain and digested, and the hydrolysis temperature of the papain is 60 DEG C ~ 65 DEG C, enzymolysis time
For 1.5 hours, 100 ± 1 DEG C are warming up to after the completion of enzymolysis, 10 minutes enzymes that go out are kept；5）Spray drying：The enzymolysis obtained will be digested
Liquid carries out spray drying and obtains high protein chicken powder, is particularly preferred as being detected the content of solid content in enzymolysis liquid with hand-held saccharimeter,
When solid content reaches 27-29%, spray tower can be directly injected into and be spray-dried, otherwise, sprayed again after need to further concentrating
Dry.
In summary, presently preferred embodiments of the present invention is these are only, is not intended to limit the scope of the present invention.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., should be included in the present invention's
Within protection domain.
Claims (4)
1. the manufacture craft of high protein chicken powder, it is characterized in that be prepared from by following process,
1) feed intake：1 is added into autoclave:Chicken carcasses and water that 0.4 weight proportion has been rubbed；
2) autoclaving：Reactor is warming up to 125 DEG C ~ 130 DEG C, 0.25MPa is pressurized to, autoclaving is carried out 1 ~ 2 small
When；
3) water-oil separating：The mixed liquor that autoclaving is obtained carries out water-oil separating, filters out chicken fat；
4) digest：Mixed liquor after separation is added into papain to be digested；
5) it is spray-dried：The enzymolysis liquid progress spray drying acquisition high protein chicken powder obtained will be digested.
2. the manufacture craft of high protein chicken powder as claimed in claim 1, it is characterised in that：The enzymolysis temperature of the papain
Spend for 60 DEG C ~ 65 DEG C, enzymolysis time is 1.5 hours, 100 ± 1 DEG C are warming up to after the completion of enzymolysis, keep 10 minutes enzymes that go out.
3. the manufacture craft of high protein chicken powder as claimed in claim 1, it is characterised in that：Vitamin is added in the enzymolysis liquid
E carries out anti-oxidant treatment.
4. the manufacture craft of high protein chicken powder as claimed in claim 1, it is characterised in that：Air intake in the spray-drying process
Temperature is 185 DEG C, and leaving air temp is 100 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710629594.6A CN107223885A (en) | 2017-07-28 | 2017-07-28 | The manufacture craft of high protein chicken powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710629594.6A CN107223885A (en) | 2017-07-28 | 2017-07-28 | The manufacture craft of high protein chicken powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107223885A true CN107223885A (en) | 2017-10-03 |
Family
ID=59957730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710629594.6A Pending CN107223885A (en) | 2017-07-28 | 2017-07-28 | The manufacture craft of high protein chicken powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107223885A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244587A (en) * | 2017-12-06 | 2018-07-06 | 芜湖市欣然食品有限公司 | A kind of processing method of soft piece of animal tankage chickens' extract |
| CN110521995A (en) * | 2019-09-29 | 2019-12-03 | 广东雅道生物科技有限公司 | A kind of concentrated chicken powder and its preparation process based on vacuum oil-pumping enzymolysis process |
| CN110810762A (en) * | 2019-10-30 | 2020-02-21 | 上海西贝周昕餐饮管理有限公司 | Minced meat raw baked okra and preparation method thereof |
| CN111802619A (en) * | 2020-06-17 | 2020-10-23 | 广东雅道生物科技有限公司 | Optimized production process of high-protein chicken powder |
| CN112385813A (en) * | 2020-11-13 | 2021-02-23 | 江苏帮厨佳食品科技有限公司 | Preparation method of natural chicken essence seasoning |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103564395A (en) * | 2013-10-28 | 2014-02-12 | 天津港保税区英鹏食品配料有限公司 | Method for producing chicken-flavor seasoning by use of microwave thermal reaction technology |
| CN104489238A (en) * | 2014-12-24 | 2015-04-08 | 内蒙古天奇生物科技有限公司 | Preparation method of deodorization bone polypeptide |
| CN104798982A (en) * | 2014-01-28 | 2015-07-29 | 内蒙古奇特金生生物科技有限公司 | Method for preparing bone polypeptide |
-
2017
- 2017-07-28 CN CN201710629594.6A patent/CN107223885A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103564395A (en) * | 2013-10-28 | 2014-02-12 | 天津港保税区英鹏食品配料有限公司 | Method for producing chicken-flavor seasoning by use of microwave thermal reaction technology |
| CN104798982A (en) * | 2014-01-28 | 2015-07-29 | 内蒙古奇特金生生物科技有限公司 | Method for preparing bone polypeptide |
| CN104489238A (en) * | 2014-12-24 | 2015-04-08 | 内蒙古天奇生物科技有限公司 | Preparation method of deodorization bone polypeptide |
Non-Patent Citations (1)
| Title |
|---|
| 何利，等: "肉鸡鸡骨蛋白质酶法水解研究", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244587A (en) * | 2017-12-06 | 2018-07-06 | 芜湖市欣然食品有限公司 | A kind of processing method of soft piece of animal tankage chickens' extract |
| CN110521995A (en) * | 2019-09-29 | 2019-12-03 | 广东雅道生物科技有限公司 | A kind of concentrated chicken powder and its preparation process based on vacuum oil-pumping enzymolysis process |
| CN110810762A (en) * | 2019-10-30 | 2020-02-21 | 上海西贝周昕餐饮管理有限公司 | Minced meat raw baked okra and preparation method thereof |
| CN111802619A (en) * | 2020-06-17 | 2020-10-23 | 广东雅道生物科技有限公司 | Optimized production process of high-protein chicken powder |
| CN112385813A (en) * | 2020-11-13 | 2021-02-23 | 江苏帮厨佳食品科技有限公司 | Preparation method of natural chicken essence seasoning |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171003 |
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| RJ01 | Rejection of invention patent application after publication |