CN109043465A - A kind of preparation method of the chicken paste of flavour - Google Patents
A kind of preparation method of the chicken paste of flavour Download PDFInfo
- Publication number
- CN109043465A CN109043465A CN201811187351.2A CN201811187351A CN109043465A CN 109043465 A CN109043465 A CN 109043465A CN 201811187351 A CN201811187351 A CN 201811187351A CN 109043465 A CN109043465 A CN 109043465A
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- chicken
- flavour
- preparation
- paste
- added
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 91
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 65
- 235000019634 flavors Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000006243 chemical reaction Methods 0.000 claims abstract description 42
- 239000004365 Protease Substances 0.000 claims abstract description 38
- 102000004190 Enzymes Human genes 0.000 claims abstract description 26
- 108090000790 Enzymes Proteins 0.000 claims abstract description 26
- 108091005804 Peptidases Proteins 0.000 claims abstract description 21
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 21
- 230000009849 deactivation Effects 0.000 claims abstract description 19
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000011049 filling Methods 0.000 claims abstract description 13
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 12
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 12
- 235000018102 proteins Nutrition 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 7
- 239000004220 glutamic acid Substances 0.000 claims abstract description 7
- 230000007062 hydrolysis Effects 0.000 claims abstract description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 5
- 229940088598 enzyme Drugs 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 20
- 235000019419 proteases Nutrition 0.000 claims description 19
- 108090000526 Papain Proteins 0.000 claims description 17
- 235000019834 papain Nutrition 0.000 claims description 17
- 229940055729 papain Drugs 0.000 claims description 17
- 239000002002 slurry Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000003963 antioxidant agent Substances 0.000 claims description 11
- 230000003078 antioxidant effect Effects 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 10
- 239000000084 colloidal system Substances 0.000 claims description 10
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 6
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 6
- 239000000787 lecithin Substances 0.000 claims description 6
- 229940067606 lecithin Drugs 0.000 claims description 6
- 235000010445 lecithin Nutrition 0.000 claims description 6
- 210000003205 muscle Anatomy 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims description 5
- 208000010392 Bone Fractures Diseases 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
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 5
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 235000019157 thiamine Nutrition 0.000 claims description 5
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 5
- 229960003495 thiamine Drugs 0.000 claims description 5
- 239000011721 thiamine Substances 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 229920000858 Cyclodextrin Polymers 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000020748 rosemary extract Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 2
- 235000004279 alanine Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000001014 amino acid Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000001976 enzyme digestion Methods 0.000 abstract description 3
- 230000000717 retained effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract description 2
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 description 71
- 230000000052 comparative effect Effects 0.000 description 14
- 238000012360 testing method Methods 0.000 description 9
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 241001529742 Rosmarinus Species 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000007800 oxidant agent Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 description 1
- 241000283725 Bos Species 0.000 description 1
- 241000282465 Canis Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000852 hydrogen donor Substances 0.000 description 1
- 150000002432 hydroperoxides Chemical class 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000006318 protein oxidation Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002699 waste material Substances 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of preparation method of the chicken paste of flavour, including pretreatment, defibrination, enzymatic hydrolysis, enzyme deactivation, Maillard reaction, mixing and filling.The preparation method of the chicken paste of the flavour; using chicken as primary raw material; it is free amino acid that chicken protein macromolecular is decomposed in the enzymolysis that protease is utilized; wherein containing a large amount of glutamine, glutamic acid, glycine and strong functional taurines etc. with delicate flavour; more unique flavor substance is generated followed by the Maillard reaction of carbohydrate and amino acid, forms the excellent flavouring with special fresh fragrance.It is digested jointly using protease and food flavor enzyme, and determine protein degree, enzyme digestion reaction is believed that when degree of hydrolysis reaches 30% more thoroughly, Maillard reaction temperature is controlled at 120 DEG C, so not only on the basis of retaining nutritional ingredient, certain burnt fragrance matter can be generated, more unique flavor is retained；Reach economy, timesaving effect simultaneously.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of preparation method of the chicken paste of flavour.
Background technique
Chicken paste is that chicken emerging in recent years makees seasoning made of raw material, compared with traditional chicken meal, chicken
Meat extract manufacture craft is simple, at low cost, can preferably retain the intrinsic delicate flavour of chicken and nutritional ingredient.Currently, the life of chicken paste
It producing and chicken is mainly subjected to prolonged infusion, form through aqueous extraction, not only waste time in this way, low output is at high cost,
And the nutritional ingredient in chicken cannot be fully utilized, and less adapt to industrialization and the requirement of Virtual production.
The patent of invention of application number CN201510387079.2 discloses a kind of calm and peaceful black-bone chicken chicken paste and its producer
Method improves nutritional ingredient and efficiency, but Maillard reaction control is made at 90 DEG C relative to pervious aqueous extraction technique
Standby chicken paste flavor is inadequate.
Summary of the invention
Goal of the invention of the invention is, in view of the above-mentioned problems, a kind of preparation method of the chicken paste of flavour is provided, with
Chicken is primary raw material, and by the techniques such as pretreatment, defibrination, enzymatic hydrolysis, enzyme deactivation, Maillard reaction, mixing, filling, egg is utilized
The enzymolysis of white enzyme and Maillard reaction generate more unique flavor substance, form the excellent seasoning with special fresh fragrance
Product.
In order to achieve the above objectives, the technical scheme adopted by the invention is that:
A kind of preparation method of the chicken paste of flavour, comprising the following steps:
S1. it pre-processes: by stripping and slicing after the chicken rejecting bone and cock skin of cleaning, obtaining chicken material.
S2. defibrination: the chicken material is mixed with water according to mass ratio 1:1~3 times, is beaten through colloid mill, then filters out
The muscle skin and broken bone not removed obtain chicken slurry.
S3. digest: papain and flavor protease be added into chicken slurry, digested at 60 DEG C 2~3h it
Measurement protein degree reaches 30% afterwards, then assert that enzymatic hydrolysis sufficiently obtains enzymolysis liquid.
S4. enzyme deactivation: the enzymolysis liquid is heated to 95~100 DEG C, 5~10min of enzyme deactivation.
S5. Maillard reaction: be added into the enzymolysis solution after enzyme deactivation glutamic acid 0.3~0.6%, glycine 0.4~
0.8%, alanine 0.2~0.4%, cysteine hydrochloride 0.4~0.8%, thiamine 0.15~0.3%, glucose 1~
5%, xylose 1~3% is uniformly mixed；Then 120 DEG C of progress Maillard reactions are heated up to, carry out pressure release after reacting 1.5~2.5h
Cooling, obtains reaction solution.
S6. it mixes: 0.8~1.6% yeast extract and 0.05~0.1% flavour nucleotide being added into the reaction solution
It stirs evenly；Then 0.3~1% edible phosphoric acid is added, mixed liquor is stirred evenly to obtain.
S7. filling: 5~25% starch or 5~25% cyclodextrines being added into the mixed liquor, stir to get chicken
Then cream carries out filling.
Preferably, in step S2, after chicken material is mixed with water, it is added based on chicken material weight 0.001~0.01%
Then antioxidant carries out colloid mill mashing.
Preferably, the antioxidant is 3~5:2:1:1 of mass ratio~3:1 tea polyphenols, citric acid, xylo-oligosaccharide, ovum
Phosphatide and Rosmarinus officinalis extract.
Preferably, in step S3, the additional amount of the papain and flavor protease is calculated as by chicken slurry weight
500u/g。
Preferably, in step S2, the mass ratio of the papain and flavor protease is 1~3:1.
Preferably, the mass ratio of the papain and flavor protease is 1:1
Due to the adoption of the above technical scheme, the invention has the following advantages:
1. the preparation method of the chicken paste of flavour of the invention, using chicken as primary raw material, by pre-processing, grinding
Chicken protein is decomposed in the techniques such as slurry, enzymatic hydrolysis, enzyme deactivation, Maillard reaction, mixing, filling, the enzymolysis that protease is utilized
Macromolecular is free amino acid, wherein containing a large amount of glutamine, glutamic acid, glycine and strong functional oxen with delicate flavour
Sulfonic acid etc. generates more unique flavor substance followed by the Maillard reaction of carbohydrate and amino acid, and being formed has special fresh perfume (or spice)
The excellent flavouring of taste.
It is digested jointly using protease and food flavor enzyme, and determines protein degree, it can when degree of hydrolysis reaches 30%
Think enzyme digestion reaction more thoroughly, Maillard reaction can be carried out, nutritional ingredient can be effectively retained and promotes Maillard reaction, shape
At unique delicate flavour.
Maillard reaction temperature is controlled at 120 DEG C, can not only be generated certain on the basis of retaining nutritional ingredient in this way
Burnt fragrance matter retains more unique flavor；Reach economy, timesaving effect simultaneously.
2. the preparation method of the chicken paste of flavour of the invention is added oxidant, can alleviate muscle in defibrination
Protein oxidation problem improves water holding capacity, makes meat tenderization, quality is preferable.Tea polyphenols, citric acid, xylo-oligosaccharide, lecithin
All there is preferable antioxygenic property with Rosmarinus officinalis extract, and meet safe and healthy, natural, nutrition demand.Wherein,
Citric acid role mainly has extremely strong sequestering power, can make the polyvalent metal ion for promoting oxidation in chicken ingredient grease
It is chelated as stable chelate, is allowed to lose the effect for promoting oxidation.Lecithin makes the unsaturated bond part contained by phosphatide
Saturation improves its stability and weakens or eliminate its color and smell.The antioxidation mechanism of tea polyphenols is active phenolic hydroxyl group conduct
Hydrogen donor interrupts the chain reaction of fatty acid oxidation in conjunction with the free radical in fatty acid, to inhibit the shape of hydroperoxides
At.Can also can effectively inhibit various bacteria breeding, slow down fat oxidation, delay it is putrid and deteriorated, to prolong storage period.
3. the preparation method of the chicken paste of flavour of the invention, high-efficient, economical, time saving, be conducive to industrial metaplasia
It produces.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
A kind of preparation method of the chicken paste of flavour, comprising the following steps:
S1. it pre-processes: by stripping and slicing after the chicken rejecting bone and cock skin of cleaning, obtaining chicken material.
S2. defibrination: the chicken material is mixed with water according to 1:2 times of mass ratio, is beaten through colloid mill, is then filtered out and do not go
Net muscle skin and broken bone obtains chicken slurry.
After chicken material is mixed with water, based on chicken material weight 0.005% antioxidant is added, then carries out colloid mill
Mashing.Tea polyphenols, citric acid, xylo-oligosaccharide, lecithin and the rosemary that the antioxidant is mass ratio 4:2:1:2:1 extract
Object.
S3. it digests: papain and flavor protease is added into chicken slurry, at 60 DEG C after enzymatic hydrolysis 2h repeatedly
Measurement protein degree reaches 30%, then assert that enzymatic hydrolysis sufficiently obtains enzymolysis liquid.Enzymatic hydrolysis is measured in the present embodiment in 2.5h
It completes.The additional amount of the papain and flavor protease is calculated as 500u/g by chicken slurry weight.The papain
Mass ratio with flavor protease is 2:1.
S4. enzyme deactivation: the enzymolysis liquid is heated to 100 DEG C, enzyme deactivation 5min.
S5. glutamic acid 0.4%, glycine 0.6%, the third ammonia Maillard reaction: are added into the enzymolysis solution after enzyme deactivation
Acid 0.3%, cysteine hydrochloride 0.6%, thiamine 0.2%, glucose 3%, xylose 2% are uniformly mixed；Then it is heated up to
120 DEG C of progress Maillard reactions carry out pressure release cooling after reacting 2h, obtain reaction solution.
S6. it mixes: 1.2% yeast extract being added into the reaction solution and 0.08% flavour nucleotide stirs evenly；
Then add 0.6% edible phosphoric acid again again, stir evenly to obtain mixed liquor.
S7. filling: 20% starch being added into the mixed liquor, stirs to get chicken paste, then carries out filling.
Embodiment 2
A kind of preparation method of the chicken paste of flavour, comprising the following steps:
S1. it pre-processes: by stripping and slicing after the chicken rejecting bone and cock skin of cleaning, obtaining chicken material.
S2. defibrination: the chicken material is mixed with water according to 1:3 times of mass ratio, is beaten through colloid mill, is then filtered out and do not go
Net muscle skin and broken bone obtains chicken slurry.
After chicken material is mixed with water, based on chicken material weight 0.01% antioxidant is added, then carries out colloid mill
Mashing.Tea polyphenols, citric acid, xylo-oligosaccharide, lecithin and the rosemary that the antioxidant is mass ratio 3:2:1:3:1 extract
Object.
S3. it digests: papain and flavor protease is added into chicken slurry, 3h is digested at 60 DEG C, measures
Protein degree reaches 30%, then assert that enzymatic hydrolysis sufficiently obtains enzymolysis liquid.In the present embodiment, 10 points of enzymatic hydrolysis are complete within 3 hours.Institute
The additional amount for stating papain and flavor protease is calculated as 500u/g by chicken slurry weight.The papain and flavor egg
The mass ratio of white enzyme is 1:1.
S4. enzyme deactivation: the enzymolysis liquid is heated to 95 DEG C, enzyme deactivation 10min.
S5. glutamic acid 0.6%, glycine 0.4%, third Maillard reaction: are added into the enzymolysis solution after enzyme deactivation
0.4%, cysteine hydrochloride 0.4%, thiamine 0.3%, glucose 1%, xylose 3% are uniformly mixed；Then 120 are heated up to
DEG C carry out Maillard reaction, react 2.5h after carry out pressure release cooling, obtain reaction solution.
S6. it mixes: 0.8% yeast extract being added into the reaction solution and 0.1% flavour nucleotide stirs evenly；So
After add 1% edible phosphoric acid, stir evenly to obtain mixed liquor.
S7. filling: 25% cyclodextrine being added into the mixed liquor, stirs to get chicken paste, then carries out filling.
Embodiment 3
A kind of preparation method of the chicken paste of flavour, comprising the following steps:
S1. it pre-processes: by stripping and slicing after the chicken rejecting bone and cock skin of cleaning, obtaining chicken material.
S2. defibrination: the chicken material is mixed with water according to 1:1 times of mass ratio, is beaten through colloid mill, is then filtered out and do not go
Net muscle skin and broken bone obtains chicken slurry.
After chicken material is mixed with water, based on chicken material weight 0.0011% antioxidant is added, then carries out colloid
Mill mashing.The antioxidant is that tea polyphenols, citric acid, xylo-oligosaccharide, lecithin and the rosemary of mass ratio 5:2:1:1:1 mentions
Take object.
S3. it digests: papain and flavor protease is added into chicken slurry, 2h is digested at 60 DEG C, measures
Protein degree reaches 30%, then assert that enzymatic hydrolysis sufficiently obtains enzymolysis liquid.The papain and flavor protease plus
Enter amount and is calculated as 500u/g by chicken slurry weight.The mass ratio of the papain and flavor protease is 3:1.
S4. enzyme deactivation: the enzymolysis liquid is heated to 97 DEG C, enzyme deactivation 6min.
S5. glutamic acid 0.3%, glycine 0.8%, the third ammonia Maillard reaction: are added into the enzymolysis solution after enzyme deactivation
Acid 0.4%, cysteine hydrochloride 0.8%, thiamine 0.15%, glucose 5%, xylose 1% are uniformly mixed；Then it is heated up to
120 DEG C of progress Maillard reactions carry out pressure release cooling after reacting 1.5~2.5h, obtain reaction solution.
S6. it mixes: 1.6% yeast extract being added into the reaction solution and 0.05% flavour nucleotide stirs evenly；
Then 0.3~1% edible phosphoric acid is added, mixed liquor is stirred evenly to obtain.
S7. filling: 15% cyclodextrine being added into the mixed liquor, stirs to get chicken paste, then carries out filling.
Comparative example 1
A kind of preparation method of the chicken paste of flavour in step S5, is heated up to 90 DEG C of progress compared with Example 1
Maillard reaction, other steps are identical.
Comparative example 2
A kind of preparation method of the chicken paste of flavour in step S5, is heated up to 140 DEG C of progress compared with Example 1
Maillard reaction, other steps are identical.
Comparative example 3
A kind of preparation method of the chicken paste of flavour in step S2, does not add antioxidant compared with Example 1,
Other steps are identical.
Comparative example 4
A kind of preparation method of the chicken paste of flavour, compared with Example 1, in step S3, measurement protein hydrolysis
Degree reaches 30%, then assert that enzymatic hydrolysis sufficiently obtains enzymolysis liquid.Other steps are identical.
Comparative example 5
A kind of preparation method of the chicken paste of flavour in step S3, only mentions addition pawpaw egg compared with Example 1
White enzyme is digested.Other steps are identical.
The chicken paste that Examples 1 to 3 and comparative example 1-5 are prepared carries out palatability experiment, verifies the uniqueness of taste
And practicability.Because the chicken paste of the invention, which may be used as flavouring, can be used for the additive of the animal fodders such as dog food,
And canine is more sensitive, therefore above-mentioned chicken paste is added in Australia's treasured dog food as dog food additive and is tested, addition
Amount is 2% (quality).
Comprehensive Assessment is specifically carried out using following two method.Include:
The test of first preference: 8 food basins are provided for the test dog same time, put 80g dog grain in each food basin, respectively
The dog grain for the chicken paste that addition Examples 1 to 3 and comparative example 1-5 are prepared observes and records the first selection of each dog.
Mainly test dog tests number of days 6d to the first impression of food odors or appearance, tests dog only every group quantity 80.Record choosing
The number of elements for selecting every group of dog grain, see the table below 1.
Digestibility test: 8 food basins are provided for the test dog same time, 80g dog grain is put in each food basin, respectively adds
The dog grain for the chicken paste that Examples 1 to 3 and comparative example 1-5 are prepared is weighed and is recorded during primary feeding to 8 kinds of food
Consumption.Calculate digestibility (feeding ratio).It see the table below 2.Mainly to the feed intake of the dog grain and lasting feeding property of test dog, is tested
Dog only every group quantity 80.Total 6d.
As a result with analysis
The test of 1 first preference of table
2 mean consumption rate of table (feeding ratio)
By embodiment 1-3, comparative example 1-5 and table 1,2 data of table it is found that the embodiment of the present invention passes through pretreatment, defibrination, enzyme
Chicken paste prepared by solution, enzyme deactivation, Maillard reaction, mixing, filling process has flavour, thick taste, improves edible
Property.
Not only existed in this way by Maillard reaction temperature control it can be seen from the data of embodiment 1 and comparative example 1 at 120 DEG C
On the basis of retaining nutritional ingredient, certain burnt fragrance matter can be generated, retains more unique flavor；Temperature is too low, and taste omits
Difference.
Not only existed in this way by Maillard reaction temperature control it can be seen from the data of embodiment 1 and comparative example 2 at 120 DEG C
On the basis of retaining nutritional ingredient, certain burnt fragrance matter can be generated, retains more unique flavor；Temperature is excessively high, has coke
Taste, taste are deteriorated.
It can be seen from the data of embodiment 1 and comparative example 3 in defibrination, oxidant is added, muscle protein can be alleviated
Matter problem of oxidation improves water holding capacity, makes meat tenderization, quality is preferable.
Protein degree is determined it can be seen from the data of embodiment 1 and comparative example 4, reaches 30% in degree of hydrolysis
When be believed that enzyme digestion reaction more thoroughly, Maillard reaction can be carried out, can be effectively retained nutritional ingredient and promote Mei Lade it is anti-
It answers, forms unique delicate flavour, degree of hydrolysis is too low, is unfavorable for the progress of Maillard reaction, influences flavor.
It is digested, be can be improved jointly using protease and food flavor enzyme it can be seen from the data of embodiment 1 and comparative example 5
Enzymolysis process improves the flavor of chicken paste.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim.The same changes or modifications change completed under technical concept suggested by all present invention, should all belong to
In the covered the scope of the patents of the present invention.
Claims (6)
1. a kind of preparation method of the chicken paste of flavour, which comprises the following steps:
S1. it pre-processes: by stripping and slicing after the chicken rejecting bone and cock skin of cleaning, obtaining chicken material；
S2. defibrination: the chicken material is mixed with water according to mass ratio 1:1~3 times, is beaten through colloid mill, is then filtered out and do not go
Net muscle skin and broken bone obtains chicken slurry；
S3. it digests: papain and flavor protease is added into chicken slurry, is digested at 60 DEG C, measures protein
Degree of hydrolysis reaches 30%, then assert that enzymatic hydrolysis sufficiently obtains enzymolysis liquid；
S4. enzyme deactivation: the enzymolysis liquid is heated to 95~100 DEG C, 5~10min of enzyme deactivation；
S5. Maillard reaction: be added into the enzymolysis solution after enzyme deactivation glutamic acid 0.3~0.6%, glycine 0.4~
0.8%, alanine 0.2~0.4%, cysteine hydrochloride 0.4~0.8%, thiamine 0.15~0.3%, glucose 1~
5%, xylose 1~3% is uniformly mixed；Then 120 DEG C of progress Maillard reactions are heated up to, carry out pressure release after reacting 1.5~2.5h
Cooling, obtains reaction solution；
S6. it mixes: 0.8~1.6% yeast extract and the stirring of 0.05~0.1% flavour nucleotide being added into the reaction solution
Uniformly；Then 0.3~1% edible phosphoric acid is added, mixed liquor is stirred evenly to obtain；
S7. filling: 5~25% starch or 5~25% cyclodextrines being added into the mixed liquor, stir to get chicken paste, so
After carry out it is filling.
2. the preparation method of the chicken paste of flavour according to claim 1, which is characterized in that in step S2, by chicken
After meat material is mixed with water, based on chicken material weight 0.001~0.01% antioxidant is added, then carries out colloid mill mashing.
3. the preparation method of the chicken paste of flavour according to claim 2, which is characterized in that the antioxidant is
3~5:2:1:1 of mass ratio~3:1 tea polyphenols, citric acid, xylo-oligosaccharide, lecithin and Rosmarinus officinalis extract.
4. the preparation method of the chicken paste of flavour according to claim 1, which is characterized in that described in step S3
The additional amount of papain and flavor protease is calculated as 500u/g by chicken slurry weight.
5. the preparation method of the chicken paste of flavour according to claim 1, which is characterized in that described in step S2
The mass ratio of papain and flavor protease is 1~3:1.
6. the preparation method of the chicken paste of flavour according to claim 5, which is characterized in that the papain
Mass ratio with flavor protease is 1:1.
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Application publication date: 20181221 |