CN111034983A - Chicken flavor yeast extract and preparation method thereof - Google Patents
Chicken flavor yeast extract and preparation method thereof Download PDFInfo
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- CN111034983A CN111034983A CN201911335009.7A CN201911335009A CN111034983A CN 111034983 A CN111034983 A CN 111034983A CN 201911335009 A CN201911335009 A CN 201911335009A CN 111034983 A CN111034983 A CN 111034983A
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, 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
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- 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
- A23L27/26—Meat flavours
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a chicken flavor yeast extract, which comprises the steps of adding 75-80 parts of yeast extract, 10-15 parts of chicken enzymatic hydrolysate, 5-7 parts of oxidized chicken fat, 4-6 parts of glucose, 2-3 parts of L-cysteine, 1-2 parts of L-cystine, 1-2 parts of L-glycine, 1-2 parts of L-alanine, 2-4 parts of thiamine and 2-3 parts of sodium chloride into a thermal reaction device, reacting for 50-60min at the temperature of 100-. The chicken flavor yeast extract prepared by the invention is used for preparing oxidized chicken fat in an air oxidation mode to form micromolecular alcohol, aldehyde, ketone, ester and other flavor substances and thermal reaction flavor precursor substances, and a product interacted with Maillard reaction has strong fat aroma, provides chicken characteristic aroma for the chicken flavor yeast extract, is mellow in chicken aroma and sufficient in delicate flavor, and can be used in the fields of meat products, instant foods, seasonings and the like.
Description
Technical Field
The invention belongs to the technical field of seasoning processing, and particularly relates to a processing technology of a chicken yeast extract and a chicken yeast extract prepared by the technology.
Background
The yeast extract as a food ingredient has three functions of seasoning, nutrition and health care, and has the effects of increasing freshness and fragrance and endowing food with thick taste, and is widely applied to the industries of instant noodles, meat products, seasonings and the like. The special seasoning performance of the product can also be used for seasoning other foods, and the special seasoning can cover various foods or foreign flavors generated by raw and auxiliary materials when being added into the product, so that the effects of relieving sour taste and increasing mellow feeling are achieved, and the quality of the product is greatly improved. Along with the development of the living standard of people, the market demand of natural high-nutrition seasoning yeast extract is continuously increasing along with the development of food industry. Although current yeast extracts have been reported in flavour studies, the study of characteristic meat flavour is not in depth. In the existing research, the thermal reaction flavor of the yeast extract is concentrated on the thermal reaction of hydrolyzed animal protein and the yeast extract to generate the characteristic meat flavor, and no research report of related products exists on the characteristic reaction of fat oxidation products.
The meat flavor forming reaction mainly comprises a Maillard reaction, lipid oxidation degradation and interaction of the Maillard reaction and the lipid oxidation degradation. The maillard reactions are the most critical and interactions between these reactions also occur, increasing the complexity of the thermal reactions and creating the characteristic meaty flavor.
Research in meat flavor shows that a large amount of C6-C10 aliphatic aldehyde ketone carboxylic acid oxidation products can be generated after fat is subjected to controlled oxidation, and the effect of directly applying the products to thermal reaction flavor or thermal reaction raw materials on improving the characteristic flavor of the meat flavor is obvious. Therefore, after the fat is controlled to be oxidized, the products of Maillard reaction between the carbonyl-containing compounds such as micromolecule aldehyde, ketone, carboxylic acid and the like in the oxidation products and amino-containing compounds such as amino acid, peptide, polypeptide, protein and the like in the yeast extract have stronger volatility and can generate the characteristic flavor of different types of meat.
CN1266642A discloses a seasoning prepared by taking yeast extract, chicken powder, pork powder, shrimp, crab and fish extract, sodium glutamate, salt, sugar, citric acid, hydrolyzed vegetable protein, hydrolyzed animal protein and maltodextrin as raw materials and carrying out conventional methods of batching, screening, weighing, mixing, granulating, packaging and the like. However, the product does not undergo thermal reaction.
Chinese patent application 201410162653.X discloses a method for preparing a yeast extract, selecting N-glycylamidase F, and sequentially performing the following steps: 1) diluting 19-21g yeast paste with 50mM sodium phosphate buffer solution with pH of 7-8 to 100 ml; suspending the yeast paste in the sodium phosphate buffer solution to obtain a yeast solution; 2) adding 0.5-1.0g of N-glycylamidase F into the yeast liquid, and carrying out enzymolysis for 16-24 hours at 36.5-37.5 ℃ and 120-180 rpm; then adding 0.8-1.2g of sodium chloride, adjusting the pH value to 6.0, and carrying out autolysis at the constant temperature of 45-55 ℃ for 18-28 hours; then inactivating enzyme, centrifuging at 3500-4000rpm for 13-17 minutes, collecting supernatant, and drying at 105 ℃ to constant weight to obtain yeast extract. The method has long preparation period, and the pH is adjusted for many times in the preparation process, so that the taste of the yeast extract is influenced.
Chinese patent application 201410388294.X discloses a method for breaking cell walls of yeast and preparing yeast extract. The method comprises the steps of taking yeast emulsion as a raw material, adding sodium chloride, adjusting the pH value to be alkaline or alkalescent, continuously eliminating through steam spraying to break the wall of yeast cells, diluting yeast cell sap after wall breaking to proper temperature and concentration through adding water, adjusting the pH value to be alkaline or alkalescent again, and adding alkaline protease to carry out autolysis and enzymolysis. Then the yeast extract is produced through the procedures of enzyme deactivation, centrifugal separation, evaporation concentration, blending and the like. In the method, the yeast is subjected to continuous wall breaking through steam, the pH is adjusted for multiple times in the preparation process, the reaction conditions are complex, the reaction cost is increased, and meanwhile, the pH is adjusted by adopting sodium hydroxide, sodium carbonate and sodium bicarbonate alkali liquor, so that the taste of the yeast extract is influenced.
At present, beef flavor thermal reaction yeast extract is available, but other flavor type yeast extract and production mode of application of oxidized fat are not found. Meanwhile, when the yeast extract is prepared, flavourzyme is used for hydrolysis, and relevant research and disclosure of trypsin is not found.
Disclosure of Invention
Based on the analysis, the invention discloses a chicken enzymatic hydrolysate prepared by carrying out sectional type enzymolysis on chicken pulp by adopting trypsin and flavourzyme, which provides chicken flavour precondition substances for chicken flavour yeast extraction, and the prepared chicken flavour yeast extract has strong chicken flavour, mellow and rich taste and enough delicate flavor, and can be used for preparing chicken flavour yeast extract in the fields of meat products, instant foods, seasonings and the like, and a preparation method thereof.
The invention is realized by the following means:
the invention controls the oxidation degree of chicken fat by controlling the reaction temperature, the reaction time and the stirring speed to provide fat oxidation for thermal reaction to form micromolecule flavor precursor. A three-factor three-level orthogonal experiment is adopted to optimize chicken fat oxidation process conditions by taking a peroxide value as a standard.
Measuring peroxide value and acid value;
and (3) measuring the peroxide value: the assay is performed with reference to GB 5009.227-2016;
and (3) acid value determination: the assay is performed with reference to GB 5009.229-2016;
the orthogonal factor design is shown in table 1, and the formal experimental results are shown in table 2.
TABLE 1L 9 (3)3) Orthogonal design factor table
TABLE 2 results and analysis of orthogonal experiments
As can be seen from tables 1 and 2, the reaction temperature and the reaction time are controlled, the oxidation degree of the chicken fat is controlled by the stirring rotating speed, the precursor substance with fat oxidation and micromolecule flavor formation is provided for thermal reaction, the oxidation process condition of the chicken fat is optimized by taking the peroxide value as the standard, the reaction temperature has the largest influence on the oxidation degree of the chicken fat, the reaction time is the second time, and the stirring rotating speed is the last. When the reaction temperature is 110 ℃, the reaction time is 2h, the stirring speed is 450r/min, the peroxide value is maximum, and the acid value is 2.67mg KOH/g.
A preparation method of a chicken flavor yeast extract comprises the following steps:
(1) thermal reaction: adding yeast extract, chicken enzymatic hydrolysate, oxidized chicken fat, glucose, L-cysteine, L-cystine, L-glycine, L-alanine, thiamine and sodium chloride into a thermal reaction device, cooling to room temperature within 30min after completing the thermal reaction, and finishing the reaction;
(2) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.
Further, 75-80 parts of yeast extract, 10-15 parts of chicken enzymatic hydrolysate, 5-7 parts of oxidized chicken fat, 4-6 parts of glucose, 2-3 parts of L-cysteine, 1-2 parts of L-cystine, 1-2 parts of L-glycine, 1-2 parts of L-alanine, 2-4 parts of thiamine and 2-3 parts of sodium chloride in the step (1).
Further, the thermal reaction temperature in the step (1) is 100-105 ℃, and the thermal reaction time is 50-60 min.
Further, the chicken meat enzymolysis liquid in the step (1) is prepared by the following method:
(1) chicken pretreatment: removing fat and connective tissues from chicken, cutting into pieces, adding 2 times of water, smashing into meat slurry by using a tissue pounder, homogenizing by using a colloid mill, inactivating enzymes, and cooling to obtain chicken slurry for later use;
(2) enzymolysis: and (3) carrying out first-stage trypsin enzymolysis on the chicken pulp, then carrying out second-stage flavourzyme enzymolysis, and finally carrying out enzyme deactivation treatment to obtain a chicken enzymatic hydrolysate.
Further, the enzyme deactivation and cooling treatment in the step (1) is heating in a water area at 85-90 ℃ for 10-15 min.
Further, the adding amount of the trypsin in the step (2) is 4-4.5 per mill, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 1-1.5 hours; the addition amount of the flavourzyme is 3-3.5 per mill, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 2.5-3 h.
Further, the enzyme deactivation temperature in the step (2) is 90-95 ℃, and the enzyme deactivation time is 10-15 min.
Further, the oxidized chicken fat in the step (1) is prepared by the following method:
heating and melting chicken fat, introducing air when the temperature rises to 110 ℃, and stirring for timing, and maintaining the reaction when the reaction temperature is 110-115 ℃ to obtain oxidized chicken fat;
further, the air flow is 200-220L/(h.kg), the stirring speed is 450r/min, and the reaction maintaining time is 2-2.5 h.
The invention also discloses a chicken flavor yeast extract prepared by any one of the preparation methods.
The invention also discloses application of the chicken flavor yeast extract prepared by any one of the preparation methods in preparation of meat products, instant foods and seasonings.
The invention also discloses an application of the chicken flavor yeast extract in preparing meat products, instant foods and seasonings.
The invention has the beneficial effects that:
1. the oxidation and degradation of chicken fat are particularly important for the formation of the characteristic flavor of chicken, the oxidized chicken fat prepared by the air oxidation method forms micromolecular alcohol, aldehyde, ketone, ester and other flavor substances and thermal reaction flavor precursor substances, and the product interacted with the Maillard reaction has strong fat aroma and provides the characteristic aroma of chicken for the chicken-flavor yeast extract. And meanwhile, repeated tests are carried out under the condition of chicken fat oxidation process, when the reaction temperature is 110 ℃, the reaction time is 2 hours, the stirring speed is 450r/min, the peroxide value is the maximum, the acid value is 2.67mg KOH/g, and the chicken prepared by the chicken-flavor yeast extract has strong and mellow chicken flavor.
2. The chicken enzymatic hydrolysate prepared by two-stage enzymolysis of trypsin and flavourzyme provides chicken flavour precursor substances for the chicken flavour yeast extract, such as the chicken flavour precursor substances rich in a large amount of oligopeptide, free amino acid and the like, and the prepared chicken flavour yeast extract has mellow chicken flavour and enough delicate flavor.
3. The yeast extract has strong characteristic chicken flavor and enough delicate flavor by carrying out thermal reaction on chicken enzymatic hydrolysate, oxidized chicken fat, reducing sugar, amino acid and the like, and through Maillard reaction of amino and carbonyl, peptide and amino acid degradation, lipid degradation, reaction of lipid oxidation degradation products and Maillard reaction products and the like, and can be used in the fields of meat products, instant foods, seasonings and the like.
It should be noted that the technical effect of the present invention is the result of the mutual cooperation and interaction of the process steps and parameters, and is not the superposition of simple processes, and the effect produced by the organic combination of the processes far exceeds the superposition of the functions and effects of each single process, so the present invention has better advancement and practicability.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
Example 1
(1) Chicken pretreatment: removing fat and connective tissues from chicken, cutting into small pieces, mixing with water at a ratio of 1:2, crushing into meat slurry with a tissue pounder, grinding with colloid mill, homogenizing, heating in 85 deg.C water for 10min, inactivating enzyme, and cooling;
(2) enzymolysis: carrying out two-stage enzymolysis on the chicken pulp, trypsin and flavourzyme, wherein the enzymolysis temperature is 50 ℃, and the enzymolysis time is 4 hours;
further, the first stage is enzymolysis by trypsin, the addition amount of the trypsin is 4 per mill, and the heat preservation time is 1 h; in the second stage, 3 per mill of flavourzyme is added, and the heat preservation time is 2.5 hours;
(3) enzyme deactivation: performing enzyme deactivation treatment on the chicken enzymatic hydrolysate in the step (2) at 90 ℃ for 10 min;
(4) oxidation of chicken fat: heating and melting chicken fat, starting to introduce air with the flow rate of 200L/(h.kg) when the temperature rises to 110 ℃, and stirring (450 r/min), wherein the reaction temperature is 110 ℃, and reacting for 2h to obtain oxidized chicken fat;
(5) thermal reaction: adding 75 parts of yeast extract, 10 parts of chicken enzymatic hydrolysate, 5 parts of oxidized chicken fat, 4 parts of glucose, 2 parts of L-cysteine, 1 part of L-cystine, 1 part of L-glycine, 1 part of L-alanine, 2 parts of thiamine and 2 parts of sodium chloride into a thermal reaction device, reacting for 50min at 100 ℃, and cooling to room temperature within 30min to terminate the reaction;
(6) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.
Example 2
(1) Chicken pretreatment: removing fat and connective tissues from chicken, cutting into small pieces, mixing with water at a ratio of 1:2, crushing into meat slurry with a tissue pounder, grinding with colloid mill, homogenizing, heating in 87 deg.C water for 12min, inactivating enzyme, and cooling;
(2) enzymolysis: carrying out two-stage enzymolysis on the chicken pulp, trypsin and flavourzyme, wherein the enzymolysis temperature is 52 ℃, and the time is 4 hours;
further, the first stage is enzymolysis by trypsin, the addition amount of the trypsin is 4 per mill, and the heat preservation time is 1.5 hours; in the second stage, 3 per mill of flavourzyme is added, and the heat preservation time is 3 hours;
(3) enzyme deactivation: carrying out heat preservation on the chicken enzymatic hydrolysate in the step (2) at 95 ℃ for 10min, and carrying out enzyme deactivation treatment;
(4) oxidation of chicken fat: heating and melting chicken fat, starting to introduce air with the flow rate of 210L/(h.kg) when the temperature rises to 110 ℃, and stirring (450 r/min), wherein the reaction temperature is 110 ℃, and reacting for 2h to obtain oxidized chicken fat;
(5) thermal reaction: adding 77 parts of yeast extract, 12 parts of chicken enzymatic hydrolysate, 6 parts of oxidized chicken fat, 5 parts of glucose, 2 parts of L-cysteine, 2 parts of L-cystine, 2 parts of L-glycine, 2 parts of L-alanine, 3 parts of thiamine and 2 parts of sodium chloride into a thermal reaction device, reacting at 105 ℃ for 60min, and cooling to room temperature within 30min to terminate the reaction;
(6) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.
Example 3
(1) Chicken pretreatment: removing fat and connective tissues from chicken, cutting into small pieces, mixing with water at a ratio of 1:2, mashing into meat slurry with a tissue mashing machine, homogenizing with a colloid mill, heating in water at 90 deg.C for 15min, inactivating enzyme, and cooling;
(2) enzymolysis: carrying out two-stage enzymolysis on the chicken pulp, trypsin and flavourzyme, wherein the enzymolysis temperature is 55 ℃, and the enzymolysis time is 4 hours;
further, the first stage is enzymolysis by trypsin, the addition amount of the trypsin is 4.5 per mill, and the heat preservation time is 1.5 hours; in the second stage, 3.5 per mill of flavourzyme is added, and the heat preservation time is 3 hours;
(3) enzyme deactivation: carrying out enzyme deactivation treatment on the chicken enzymatic hydrolysate in the step (2) at the temperature of 95 ℃ for 15 min;
(4) oxidation of chicken fat: heating and melting chicken fat, introducing air with flow rate of 220L/(h.kg) when the temperature rises to 110 ℃, and stirring (450 r/min), wherein the reaction temperature is 115 ℃, and reacting for 2.5h to obtain oxidized chicken fat;
(5) thermal reaction: adding 80 parts of yeast extract, 15 parts of chicken enzymatic hydrolysate, 7 parts of oxidized chicken fat, 6 parts of glucose, 3 parts of L-cysteine, 2 parts of L-cystine, 2 parts of L-glycine, 2 parts of L-alanine, 4 parts of thiamine and 3 parts of sodium chloride into a thermal reaction device, reacting at 105 ℃ for 60min, and cooling to room temperature within 30min to terminate the reaction;
(6) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.
Comparative example 1
Compared with the example 1, the comparative example 1 directly adds the chicken slurry for thermal reaction without chicken enzymolysis treatment;
(1) chicken pretreatment: removing fat and connective tissues from chicken, cutting into small pieces, mixing with water at a ratio of 1:2, crushing into meat slurry with a tissue pounder, grinding with colloid mill, homogenizing, heating in 85 deg.C water for 10min, inactivating enzyme, and cooling;
(2) oxidation of chicken fat: heating and melting chicken fat, starting to introduce air with the flow rate of 200L/(h.kg) when the temperature rises to 110 ℃, and stirring (450 r/min), wherein the reaction temperature is 110 ℃, and reacting for 2h to obtain oxidized chicken fat;
(3) thermal reaction: adding 75 parts of yeast extract, 10 parts of chicken pulp, 5 parts of oxidized chicken fat, 4 parts of glucose, 2 parts of L-cysteine, 1 part of L-cystine, 1 part of L-glycine, 1 part of L-alanine, 2 parts of thiamine and 2 parts of sodium chloride into a thermal reaction device, reacting for 50min at 100 ℃, and cooling to room temperature within 30min to terminate the reaction;
(4) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.
Comparative example 2
Compared with the embodiment 1, the comparative example 2 combines the chicken enzymolysis segmentation steps into one-step enzymolysis;
(1) chicken pretreatment: removing fat and connective tissues from chicken, cutting into small pieces, mixing with water at a ratio of 1:2, crushing into meat slurry with a tissue pounder, grinding with colloid mill, homogenizing, heating in 85 deg.C water for 10min, inactivating enzyme, and cooling;
(2) enzymolysis: uniformly mixing chicken pulp with 4 thousandth of trypsin and 3 thousandth of flavourzyme, and carrying out enzymolysis at 50 ℃ for 4 hours;
(3) enzyme deactivation: performing enzyme deactivation treatment on the chicken enzymatic hydrolysate in the step (2) at 90 ℃ for 10 min;
(4) oxidation of chicken fat: heating and melting chicken fat, starting to introduce air with the flow rate of 200L/(h.kg) when the temperature rises to 110 ℃, and stirring (450 r/min), wherein the reaction temperature is 110 ℃, and reacting for 2h to obtain oxidized chicken fat;
(5) thermal reaction: adding 75 parts of yeast extract, 10 parts of chicken enzymatic hydrolysate, 5 parts of oxidized chicken fat, 4 parts of glucose, 2 parts of L-cysteine, 1 part of L-cystine, 1 part of L-glycine, 1 part of L-alanine, 2 parts of thiamine and 2 parts of sodium chloride into a thermal reaction device, reacting for 50min at 100 ℃, and cooling to room temperature within 30min to terminate the reaction;
(6) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.
Comparative example 3
This comparative example 3 compared to example 1, the thermal reaction was carried out without the addition of chicken fat;
(1) chicken pretreatment: removing fat and connective tissues from chicken, cutting into small pieces, mixing with water at a ratio of 1:2, crushing into meat slurry with a tissue pounder, grinding with colloid mill, homogenizing, heating in 85 deg.C water for 10min, inactivating enzyme, and cooling;
(2) enzymolysis: carrying out two-stage enzymolysis on the chicken pulp, trypsin and flavourzyme, wherein the enzymolysis temperature is 50 ℃, and the enzymolysis time is 4 hours; the first stage is enzymolysis by trypsin, the adding amount of the trypsin is 4 per mill, and the heat preservation time is 1 h; in the second stage, 3 per mill of flavourzyme is added, and the heat preservation time is 2.5 hours;
(3) enzyme deactivation: performing enzyme deactivation treatment on the chicken enzymatic hydrolysate in the step (2) at 90 ℃ for 10 min;
(4) thermal reaction: adding 75 parts of yeast extract, 10 parts of chicken enzymatic hydrolysate, 5 parts of chicken fat, 4 parts of glucose, 2 parts of L-cysteine, 1 part of L-cystine, 1 part of L-glycine, 1 part of L-alanine, 2 parts of thiamine and 2 parts of sodium chloride into a thermal reaction device, reacting for 50min at 100 ℃, and cooling to room temperature within 30min to terminate the reaction;
(5) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.
Test example 1
Sensory evaluation index
The chicken flavor yeast extract prepared in examples 1-3 and comparative examples 1-3 and warm water were mixed uniformly at a ratio of 1:20 (g/g), and then subjected to heat preservation in a water bath at 60 ℃ for 10min for sensory evaluation.
Sensory evaluation was performed by a sensory panel of 20 persons (10 men and 10 women).
The evaluation method comprises the following steps: firstly, the appearance color and luster of the sample, whether flocculation, precipitation and the like exist, the taste is smelled and tasted to evaluate the taste, and the key point is to evaluate whether the sample is fresh or not and whether the sample has bitter taste or not. The evaluation items and evaluation criteria are shown in Table 3, and the sensory evaluation results are shown in Table 4.
TABLE 3 sensory evaluation Table
TABLE 4 sensory evaluation results
As can be seen from tables 3 and 4, the sensory evaluation scores of the examples 1 to 3 are higher than those of the comparative examples 1 to 3, and compared with the comparative example 1, the delicate flavor of the chicken flavor yeast extract can be remarkably improved by performing the enzymolysis treatment on the chicken meat pulp, and the bitterness is remarkably reduced by performing the enzymolysis treatment. Compared with the comparative example 2, the two-stage enzymolysis is helpful for decomposing macromolecular proteins and polypeptides into micromolecular amino acids, so that the delicate flavor is improved, and the bitter taste is reduced. Compared with the comparative example 3, the addition of the oxidized chicken fat can obviously improve the characteristic chicken flavor of the chicken flavor yeast extract and improve the product quality.
Therefore, only under the conditions of the process and the formula adopted by the invention, various flavor substances with obvious chicken characteristic flavor and thermal reaction flavor precursor substances can be obtained, and the finally prepared chicken flavor yeast extract has strong and mellow chicken flavor. The product is rich in a large amount of oligopeptide, free amino acid and the like, the application range of the product is enlarged, and the practicability is obvious.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (12)
1. A preparation method of a chicken flavor yeast extract is characterized by comprising the following steps:
(1) thermal reaction: adding yeast extract, chicken enzymatic hydrolysate, oxidized chicken fat, glucose, L-cysteine, L-cystine, L-glycine, L-alanine, thiamine and sodium chloride into a thermal reaction device, cooling to room temperature within 30min after completing the thermal reaction, and finishing the reaction;
(2) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the finished product.
2. The preparation method of claim 1, wherein the yeast extract in step (1) comprises 75-80 parts, 10-15 parts of chicken enzymatic hydrolysate, 5-7 parts of oxidized chicken fat, 4-6 parts of glucose, 2-3 parts of L-cysteine, 1-2 parts of L-cystine, 1-2 parts of L-glycine, 1-2 parts of L-alanine, 2-4 parts of thiamine and 2-3 parts of sodium chloride.
3. The method as claimed in claim 1, wherein the thermal reaction temperature in step (1) is 100-105 ℃, and the thermal reaction time is 50-60 min.
4. The preparation method of claim 1 or 2, wherein the chicken meat enzymolysis liquid of step (1) is prepared by the following method:
(1) chicken pretreatment: removing fat and connective tissues from chicken, cutting into pieces, adding 2 times of water, smashing into meat slurry by using a tissue pounder, homogenizing by using a colloid mill, inactivating enzymes, and cooling to obtain chicken slurry for later use;
(2) enzymolysis: and (3) carrying out first-stage trypsin enzymolysis on the chicken pulp, then carrying out second-stage flavourzyme enzymolysis, and finally carrying out enzyme deactivation treatment to obtain a chicken enzymatic hydrolysate.
5. The method according to claim 4, wherein the enzyme-inactivating cooling treatment in step (1) is heating in water at 85-90 deg.C for 10-15 min.
6. The preparation method according to claim 4, wherein the trypsin is added in the step (2) in an amount of 4-4.5 per mill, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 1-1.5 h; the addition amount of the flavourzyme is 3-3.5 per mill, the enzymolysis temperature is 50-55 ℃, and the enzymolysis time is 2.5-3 h.
7. The preparation method according to claim 4, wherein the enzyme deactivation temperature in the step (2) is 90-95 ℃ and the enzyme deactivation time is 10-15 min.
8. The method according to claim 1 or 2, wherein the oxidized chicken fat of step (1) is prepared by the following method:
heating and melting chicken fat, introducing air when the temperature rises to 110 ℃, and stirring for timing, and maintaining the reaction when the reaction temperature is 110-115 ℃ to obtain the oxidized chicken fat.
9. The method as claimed in claim 8, wherein the air flow rate is 200-220L/(h-kg), the stirring speed is 450r/min, and the reaction time is 2-2.5 h.
10. A chicken flavor yeast extract prepared by the preparation method of any one of claims 1 to 9.
11. Use of the chicken-flavored yeast extract obtained by the preparation method according to any one of claims 1 to 9 for preparing meat products, instant foods and seasonings.
12. Use of the chicken meat flavor yeast extract of claim 10 in the preparation of meat products, instant foods, seasonings.
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