CN112205603A - Soybean polypeptide salt and preparation method thereof - Google Patents
Soybean polypeptide salt and preparation method thereof Download PDFInfo
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- CN112205603A CN112205603A CN201910613496.2A CN201910613496A CN112205603A CN 112205603 A CN112205603 A CN 112205603A CN 201910613496 A CN201910613496 A CN 201910613496A CN 112205603 A CN112205603 A CN 112205603A
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Images
Classifications
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- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
-
- 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
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
Abstract
The invention discloses soybean polypeptide salt and a preparation method thereof, belonging to the field of salt compound seasonings, and comprising 14-19 parts of soybean polypeptide powder, 84-98 parts of salt, 7-10 parts of yeast extract, 3-7 parts of Arabic gum, 4-9 parts of sodium glutamate, 5-8 parts of chicken meal, 6-9 parts of peptone and 0.01-0.03 part of silicon dioxide, wherein the soybean polypeptide powder is obtained by the following steps: a. preparing soybean into soybean meal, performing enzymolysis by using compound flavor protease, inactivating enzyme activity after the enzymolysis, and separating enzymolysis liquid; b. heating the enzymatic hydrolysate, adding xylose and glycine at pH of 5.0-6.9 for reaction, cooling, separating supernatant, and drying the supernatant. The soybean polypeptide salt has simple and easily obtained components, is rich in amino acids necessary for human bodies, has rich taste and flavor and is delicious. Soybean polypeptide, yeast extract and other components, and the health beverage has rich nutrients, and can raise immunity and regulate health. The manufacturing method is simple and convenient, is easy to operate and control, and is convenient for mass production and popularization.
Description
Technical Field
The invention relates to the technical field of composite seasoning salt, and particularly relates to fermentation type soybean polypeptide flavor salt.
Technical Field
"the people eat as the day, and eat as the first. Salty taste is the first of five tastes, is the most essential taste indispensable in diet, and is the key of salty foods and the basis of all food flavors. Common salt is the most common salty agent and is the only flavour preparation with important physiological effects, which regulates the osmotic balance between cells and blood and normal water salt metabolism. Along with the improvement of living standard, people pay more attention to healthy diet, and people seek safety and simultaneously put higher requirements on the flavor and the taste of the salt.
China is a large country for planting and importing soybeans, the soybeans contain abundant protein with the content as high as 40 percent, the amino acid composition is reasonable, and the research and the utilization of the soybean protein have attracted wide attention of people of various countries. The soybean polypeptide is a compound with smaller molecular weight generated by enzymolysis of soybean protein, is superior to the soybean protein in nutritive value and physiological function, and has wide application prospect. Studies now show that soybean polypeptides have a wide range of biological activities, which are specifically shown in: 1. compared with amino acid mixture and protein, the soybean polypeptide has higher transfer rate and utilization rate in human intestinal tract, and is easy to digest and absorb. 2. The soybean polypeptide can promote basal metabolism, greatly increase calorific value, and promote energy metabolism. 3. Enhance the muscle movement and accelerate the recovery of myoerythrocytes. 4. Reducing serum cholesterol, lowering blood sugar, lowering blood pressure, and enhancing immunity. 5. Increasing bone density, preventing osteoporosis, and resisting oxidation.
The novel seasoning taking protein as a main processing object has the characteristics of natural and safe raw materials, natural flavor, good taste and the like, gradually becomes a new star in the seasoning market, and mainly utilizes an enzymolysis technology to control the enzymolysis degree of protein and the bitterness of enzymolysis products so as to prepare the novel peptide seasoning which is rich in various free amino acids and small molecular peptides and has high added value. The soybean meal is subjected to Maillard reaction under the action of complex enzyme to prepare protein enzymatic hydrolysate which contains rich free amino acids and small molecular peptides, and the amino acids and the small molecular peptides endow the enzymatic hydrolysate with certain taste.
Disclosure of Invention
The invention aims to provide the soybean polypeptide salt which has simple production process, good flavor, rich nutrition and conditioning effect on human health and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme.
The soybean polypeptide salt comprises the following raw materials in parts by mass:
14-19 parts of soybean polypeptide powder
84-98 parts of salt
7-10 parts of yeast extract
3-7 parts of Arabic gum
4-9 parts of sodium glutamate
5-8 parts of chicken powder
6-9 parts of peptone
0.01 to 0.03 part of silicon dioxide,
wherein, the soybean polypeptide powder is obtained by the following steps:
a. preparing soybean into soybean meal, performing enzymolysis by using compound flavor protease, inactivating enzyme activity after the enzymolysis, and separating enzymolysis liquid;
b. the enzymatic hydrolysate is heated (typically to 100-.
In a preferred embodiment, the soybean polypeptide common salt of the present invention comprises, in parts by mass:
16-18 parts of soybean polypeptide powder
88-94 parts of salt
8-9 parts of yeast extract
5-6 parts of Arabic gum
5-7 parts of sodium glutamate
6-7 parts of chicken powder
7-8 parts of peptone
0.01-0.02 parts of silicon dioxide.
In a more preferred embodiment, the soybean polypeptide common salt of the present invention comprises, in parts by mass:
soybean polypeptide powder 18 portions
94 portions of salt
9 portions of yeast extract
Arabic gum 6 parts
7 portions of sodium glutamate
7 portions of chicken powder
Peptone 8 parts
0.02 part of silicon dioxide.
Preferably, the yeast extract is one or both of baker's yeast extract or brewer's yeast extract.
Preferably, the peptone is selected from one or more of soy peptone, fish peptone and bone peptone.
In a preferred embodiment, the soy polypeptide powder is prepared by the steps of:
a. treating 100 parts by mass of soybean meal in water bath at 80-95 deg.C, preferably 85-92 deg.C, further about 90 deg.C for 20-60min, preferably about 30min, cooling to optimum temperature of enzyme of 50-60 deg.C, further about 55 deg.C, adjusting pH to 8.5 (pH is generally adjusted to 8.5 with NaOH), substrate concentration (concentration of soybean meal liquid formed by soybean meal in water) of 1-10 wt%, preferably about 5 wt%, adding compound flavor protease (15-30 parts by mass, preferably about 20 parts by mass, usually 0.5-2 wt%, preferably about 1 wt% of total mass of soybean meal liquid), performing enzymolysis for 2-5h, preferably about 3h, heating in 100 deg.C constant temperature water bath for 5-20min, preferably about 10min, inactivating activity of enzyme, wherein the compound flavor protease is compound protease (protamex) from Novoxin, the bacillus protease compound is developed for hydrolyzing food protein, can produce protein hydrolysate without bitter taste even under the condition of low hydrolysis degree, and mainly comprises bacillus protease, auxiliary materials, glycerol and water.
b. Cooling to room temperature, centrifuging (for example, at 4800rpm for 20min), and collecting the supernatant as the enzymolysis solution.
c. Taking 100 parts by mass of the enzymolysis liquid, heating to 115-125 ℃, preferably about 120 ℃, adjusting the pH value to 6.0-6.5, adding xylose (1.5-5 parts by mass, preferably about 2.5 parts by mass, usually 1.5-4 wt%, preferably about 2.5 wt% of the enzymolysis liquid) and glycine 0.1-0.5 part by mass, preferably about 0.15 part by mass, usually 0.1-0.5 wt%, preferably about 0.15 wt% of the enzymolysis liquid), and reacting for 60-150min, preferably about 90 min. The method mainly comprises the step of preparing a reaction product with pleasant flavor by utilizing a xylose-glycine Maillard reaction system, wherein the protein in the soybean protein enzymatic hydrolysate contains higher amino groups, and both the enzymatic hydrolysate and the glycine have a certain amount of amino groups and can perform a carbonyl-ammonia reaction with carbonyl in xylose, so that the flavor peptide substance is generated. d. Cooling to room temperature, centrifuging (for example, at 4800rpm for 20min), and collecting supernatant to obtain soybean flavor polypeptide solution.
e. Spray drying the supernatant to obtain powdery soybean flavor-developing polypeptide.
The soybean meal is a byproduct obtained by extracting soybean oil from soybean, and can be purchased from the market or prepared by the existing method.
The invention further provides a preparation method of the soybean polypeptide seasoning salt, which comprises the following steps:
a. sieving soybean polypeptide powder, chicken powder, and yeast extract (for example, sieving with 60-80 mesh sieve);
b. oven drying the screened soybean polypeptide powder, chicken powder, and yeast extract (for example at 60 deg.C), and removing water;
c. mixing the dried soybean polypeptide powder, chicken powder, yeast extract, arabic gum, sodium glutamate, salt, peptone and silicon dioxide at room temperature, and stirring to obtain soybean polypeptide salt.
The chicken powder can be obtained by the following preparation process:
taking 40-60% of chicken, preferably 50%, 20-40% of fresh chicken skeleton, preferably about 30%, 5-15% of fresh chicken leaf fat, preferably about 10%, and 7-13% of edible salt, preferably about 10%, putting into an autoclave, heating (preferably rapidly heating to 140 ℃ C., keeping for 50min), stopping heating, cooling (for example, after reaching 55-60 ℃) to take chicken soup, adding 50-70% of papain, preferably about 60%, 10-30% of trypsin, preferably about 20% and 10-30% of cellulase, preferably about 20% (of papain, trypsin and cellulase, respectively, relative to the total mass of the chicken, the fresh chicken skeleton, the fresh chicken leaf fat and the salt, preferably 0.8-1.2%, more preferably about 1% for 3-8h, preferably 4-6 h), vacuum concentrating, centrifuging, and spray drying under high pressure to obtain chicken powder with pure and strong fragrance and delicious and mellow taste.
The soybean flavor peptide in the formula is refined by the maillard reaction of soybean meal under the enzymolysis effect, has rich nutritive value and the function of conditioning health, gives the salt a good flavor, reduces the salt and increases the freshness.
The yeast extract is an excellent natural seasoning, mainly comprises polypeptide, amino acid, flavor-developing nucleotide, B vitamins and trace elements, and can enhance human immunity and promote growth and metabolism. Yeast extracts are commercially available, for example from manufacturers: angel Yeast, Inc. under the trade name: yeast extract (type I + G) was purchased.
The invention has the beneficial effects that: the invention has the advantages of simple and easily obtained raw materials, easy realization of process equipment, good product stability, rich soybean polypeptide and yeast extract, effects of promoting human basal metabolism, enhancing bone density, preventing osteoporosis, reducing serum cholesterol, reducing blood sugar, reducing blood pressure, enhancing human immunity and the like, and has a conditioning effect on human health. In addition, the Maillard reaction endows the soybean polypeptide with good flavor and taste in the preparation process, and compared with the common soybean fermented product, the nutritional value and the flavor are greatly improved. The silicon dioxide is a good food anticaking agent, is non-toxic and harmless, and increases the smoothness and the mouthfeel of the product. The whole process of the invention not only makes full use of the by-product soybean meal, but also improves the nutritive value and taste and flavor of the soybean polypeptide salt, and has simple operation and control and easy mass production and popularization.
The invention furthest retains the nutrient components of the soybean polypeptide, the delicate flavor of the chicken soup, the product performance is stable, the texture is fluffy, the components are uniform, the nutrition is rich, and the taste is delicious.
Drawings
FIG. 1 is a flow chart of the preparation of soybean polypeptide salt of the present invention.
Detailed Description
In order to make the manufacturing process, the processing steps and the principle of the present invention more comprehensible, the present invention is further described in detail with reference to the following embodiments. The following parts are parts by mass unless otherwise specified.
Example 1
The soybean polypeptide salt comprises the following raw materials in parts by mass: 15 parts of soybean polypeptide powder, 85 parts of salt, 8 parts of yeast extract, 4 parts of Arabic gum, 5 parts of sodium glutamate, 6 parts of chicken powder, 7 parts of peptone and 0.01 part of silicon dioxide.
The preparation method comprises the following steps:
a. sieving the soybean polypeptide powder, the chicken powder and the yeast extract by a 60-80-mesh fine sieve respectively;
b. drying the screened soybean polypeptide powder, chicken powder and yeast extract at 60 ℃, and removing water;
c. mixing the dried soybean polypeptide powder, chicken powder, yeast extract, sodium glutamate, salt, peptone and silicon dioxide at room temperature, and stirring to obtain soybean polypeptide salt.
The preparation method of the soybean polypeptide powder comprises the following steps:
a. selecting 100 parts of soybean meal, treating in a water bath at 90 ℃ for 30min, cooling to the optimum temperature of 55 ℃ of enzyme, adjusting the pH value to 8.5, adjusting the substrate concentration to 5%, adding compound flavourzyme (protamex) which is purchased from Novexin, Denmark, the addition amount of the compound flavourzyme is 1 wt% of the total mass of the soybean meal liquid, about 20 parts, carrying out enzymolysis for 3h, heating in a constant-temperature water bath at 100 ℃ for 10min, and inactivating the activity of the enzyme.
b. Cooling to room temperature, centrifuging at 4800rpm for 20min, and collecting supernatant as enzymolysis solution.
c. Taking 100 parts of enzymolysis liquid, heating to 120 ℃, adjusting the pH value to 6.0-6.5, adding xylose (the xylose accounts for 2.5% of the mass of the enzymolysis liquid and is about 2.5 parts) and glycine (the glycine accounts for 0.15% of the mass of the enzymolysis liquid and is about 0.15 part), and reacting for 90 min.
d. Cooling to room temperature, centrifuging at 4800rpm for 20min, and collecting supernatant to obtain soybean flavor polypeptide liquid.
e. Spray drying the supernatant to obtain powdery soybean flavor-developing polypeptide.
Example 2
The method is basically similar to the method in the embodiment 1, and is characterized in that the raw materials are different in mixture ratio, and the raw materials are calculated according to the mass parts: 16 parts of soybean polypeptide powder, 90 parts of salt, 9 parts of yeast extract, 6 parts of Arabic gum, 7 parts of sodium glutamate, 7 parts of chicken powder, 8 parts of peptone and 0.02 part of silicon dioxide.
Example 3
The method is basically similar to the method in the embodiment 1, and is characterized in that the raw materials are different in mixture ratio, and the raw materials are calculated according to the mass parts: 18 parts of soybean polypeptide powder, 95 parts of table salt, 10 parts of yeast extract, 7 parts of Arabic gum, 9 parts of sodium glutamate, 8 parts of chicken powder, 9 parts of peptone and 0.03 part of silicon dioxide.
Example 4
Similar to example 1, the difference is mainly that the addition amount of the composite flavor protease is 1.5 wt% of the total mass of the soybean meal liquid, about 30 parts, xylose is 3.0% of the mass of the enzymolysis liquid and glycine is 0.2% of the mass of the enzymolysis liquid.
First, sample
Common edible salt, example 1 Soybean peptide edible salt
Second, sensory evaluation method
And the sensory evaluation takes the common refined salt as a reference standard, and comprehensively analyzes the smell, the flavor, the salty taste and the delicate flavor of the product.
Taking a proper amount of sample, placing in a white clean shallow tray, observing color and state under natural light, and smelling its odor. Taking 0.6g of sample, putting the sample into 150g of water, fully dissolving, rinsing the mouth with warm boiled water to obtain the taste of the product, comprehensively evaluating the smell, the flavor, the salty taste and the delicate flavor of each product, and grading.
The following samples were subjected to sensory evaluation, and the odor, salty taste and umami taste were integrated into the following table, and the objective evaluation was performed on the product according to the principle from light to thick and from nothing to nothing:
evaluation criteria
Sensory evaluation table
The participating experimenters draw a "√" in the corresponding box based on subjective experience.
The assessment is carried out by means of questionnaire survey, and the education degrees of the subjects are all above the subject. After the subjects were trained on the basic knowledge, 25 questionnaires were issued and 25 questionnaires were received with a recovery rate of 100%.
Through the comparison of sensory evaluation experiments of common edible salt and soybean polypeptide edible salt, the odor, flavor, salty taste and delicate flavor of the product are evaluated, and the result shows that the soybean polypeptide edible salt product of the invention has pleasant flavor and is well accepted by subjects. The specific data are as follows: 100% of subjects think that the soybean polypeptide edible salt has a relatively strong smell, is pleasant in flavor and is deeply favored; 100% of subjects considered that soybean polypeptide edible salt had a strong umami taste; 32% (8) of the subjects considered the salty taste of the soybean polypeptide edible salt to be light, 16% (4) of the subjects considered the salty taste of the soybean polypeptide edible salt to be salty, and 52% (13) of the subjects considered the soybean polypeptide edible salt to be salty with the common edible salt.
The above examples describe in detail the steps of implementation of the invention, the main features, the basic principles and the advantages of the invention, but the invention is not limited to the above described examples and can be modified or varied without departing from the principles of the invention. Such adaptations or variations are also to be considered within the scope of the present invention.
Claims (7)
1. The soybean polypeptide salt comprises the following raw materials in parts by mass:
14-19 parts of soybean polypeptide powder
84-98 parts of salt
7-10 parts of yeast extract
3-7 parts of Arabic gum
4-9 parts of sodium glutamate
5-8 parts of chicken powder
6-9 parts of peptone
0.01 to 0.03 part of silicon dioxide,
wherein, the soybean polypeptide powder is obtained by the following steps:
a. preparing soybean into soybean meal, performing enzymolysis by using compound flavor protease, inactivating enzyme activity after the enzymolysis, and separating enzymolysis liquid;
b. heating the enzymatic hydrolysate, adding xylose and glycine at pH of 5.0-6.9, preferably 6.0-6.5, reacting, cooling, separating supernatant, and drying the supernatant.
2. The soybean polypeptide salt according to claim 1, which comprises the following components in parts by mass:
16-18 parts of soybean polypeptide powder
88-94 parts of salt
8-9 parts of yeast extract
5-6 parts of Arabic gum
5-7 parts of sodium glutamate
6-7 parts of chicken powder
7-8 parts of peptone
0.01-0.02 parts of silicon dioxide.
3. The soybean polypeptide salt according to claim 1, which comprises the following components in parts by mass:
soybean polypeptide powder 18 portions
94 portions of salt
9 portions of yeast extract
Arabic gum 6 parts
7 portions of sodium glutamate
7 portions of chicken powder
Peptone 8 parts
0.02 part of silicon dioxide.
4. The soybean polypeptide salt according to any one of claims 1 to 3, wherein the yeast extract is one or both of a baker's yeast extract and a brewer's yeast extract; the peptone is selected from one or more of soybean peptone, fish peptone and bone peptone.
5. The soy polypeptide salt of any of claims 1-3 wherein soy polypeptide powder is prepared by the steps of:
a. treating 100 parts of soybean meal in 80-95 ℃, preferably 85-92 ℃ water bath for 20-60min, cooling to the optimum temperature of 50-60 ℃ of enzyme, further about 55 ℃, adjusting the pH value to 8.5, adjusting the substrate concentration to 1-10 wt%, adding 15-30 parts of composite flavor protease, preferably about 20 parts of composite flavor protease, performing enzymolysis for 2-5h, heating in 100 ℃ constant temperature water bath for 5-20min, and inactivating the activity of the enzyme;
b. cooling to room temperature, centrifuging and taking supernatant fluid as enzymolysis liquid;
c. taking 100 parts of enzymolysis liquid, heating to 115-125 ℃, preferably about 120 ℃, adjusting the pH value to 6.0-6.5, adding 1.5-4 parts of xylose and 0.1-0.5 part of glycine, and reacting for 60-150 min;
d. cooling to room temperature, centrifuging, and collecting supernatant to obtain soybean flavor polypeptide liquid;
e. spray drying the supernatant to obtain powdery soybean flavor-developing polypeptide.
6. The soy polypeptide salt of any of claims 1-5 wherein the chicken meal is obtained by a process comprising:
taking 40-60% of chicken, preferably 50%, 20-40% of fresh chicken skeleton, preferably about 30%, 5-15% of fresh chicken leaf fat, preferably about 10%, 7-13% of edible salt, preferably about 10%, putting the chicken into an autoclave for heating, then stopping heating, cooling, taking chicken soup, adding 50-70% of papain, preferably about 60%, 10-30% of trypsin, preferably about 20% of cellulase, preferably about 20%, performing enzymolysis for 3-8h, preferably 4-6 h, performing vacuum concentration, centrifuging and spray drying under high pressure to obtain the chicken powder, wherein the total mass of the papain, the trypsin and the cellulase is 0.6-1.5 wt%, preferably about 1% of the total mass of the chicken, the chicken skeleton, the chicken leaf fat and the salt.
7. A method of preparing a soy polypeptide flavouring salt as claimed in any one of claims 1 to 6 comprising the steps of:
a. sieving soybean polypeptide powder, chicken powder, and yeast extract;
b. drying the screened soybean polypeptide powder, chicken powder and yeast extract, and removing water;
c. mixing the dried soybean polypeptide powder, chicken powder, yeast extract, arabic gum, sodium glutamate, salt, peptone and silicon dioxide at room temperature, and stirring to obtain soybean polypeptide salt.
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