CN112471481A - Method for preparing chicken powder seasoning and product thereof - Google Patents
Method for preparing chicken powder seasoning and product thereof Download PDFInfo
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- CN112471481A CN112471481A CN202011370009.3A CN202011370009A CN112471481A CN 112471481 A CN112471481 A CN 112471481A CN 202011370009 A CN202011370009 A CN 202011370009A CN 112471481 A CN112471481 A CN 112471481A
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Images
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The invention belongs to the field of seasonings, and relates to a method for preparing a chicken powder seasoning, which comprises the following steps: (1) removing inedible parts of the whole chicken, and pickling with salt, cooking wine, ginger and scallion; (2) after pickling, adding water, steaming and boiling for 0.5-15 hours, crushing and grinding into thick liquid; (3) sequentially carrying out acid enzymolysis and alkaline enzymolysis on the slurry; carrying out acid enzymolysis on the mixture by using acid protease and lipase at the temperature of 40-60 ℃ for 2-12 hours; alkaline protease is used for alkaline enzymolysis, the temperature is 45-65 ℃, and the time is 1-8 hours; (4) mixing the enzymolysis product with food adjuvants, heating, and homogenizing; (5) drying the materials, pulverizing, sterilizing and packaging. The invention also relates to the prepared chicken powder seasoning. The chicken powder seasoning has the amino acid nitrogen content of over 0.50 percent, contains nutrient components of whole chicken, has rich, mellow and full mouthfeel, has the original taste and flavor of the whole chicken cooked at home, has no fishy smell and bitter taste of chicken, and is not added with additives such as monosodium glutamate and the like.
Description
Technical Field
The invention belongs to the field of seasonings, and particularly relates to a method for preparing a chicken powder seasoning by using whole chicken and the prepared chicken powder seasoning.
Background
The production process of the chicken powder seasoning at home and abroad mainly focuses on two types: one is to adopt enzymolysis technology to prepare powder, in particular to adopt protease and the like to carry out enzymolysis reaction under corresponding conditions during processing, and finally obtain chicken powder with chicken flavor; the other kind of chicken powder is prepared by adopting a high-temperature high-pressure cooking and steaming technology and other special processes, and particularly, chicken powder with chicken flavor is obtained by carrying out high-temperature steaming and steaming, grinding, homogenizing, drying and the like on raw materials, which is mainly represented by enterprises such as Hunan Tian seasoning, Guangdong Funong and the like.
From the aspects of raw materials and auxiliary materials, most of the raw materials selected for preparing the chicken powder condiment at home and abroad are chicken breast, chicken skeletons and the like, and the prepared chicken powder has a relatively light flavor and is not thick and full. In addition, in order to improve the delicate flavor and fragrance of the chicken powder, most enterprises add additives such as monosodium glutamate, nucleotide, chicken essence and the like.
Therefore, the chicken powder seasoning which is comprehensive and rich in nutrition, full and rich in taste, free of monosodium glutamate and nucleotide additives and totally made of natural raw and auxiliary materials is urgently needed.
Disclosure of Invention
The invention aims at providing a method for preparing chicken powder seasoning, which is prepared by taking whole chicken as a raw material and combining processes of pickling, stewing, enzymolysis for two times, heat treatment, homogenizing treatment, drying and the like, all natural raw and auxiliary materials are adopted, and chemical additives such as monosodium glutamate, nucleotide and the like are not added, so that the product yield is high, the prepared chicken powder seasoning is comprehensive and rich in nutrition, rich in taste, mellow and full, has the original taste and flavor of whole chicken cooked in a family mode, and has no fishy smell and bitter taste of chicken and good flavor; on the basis, the invention further aims to provide a chicken powder seasoning.
To achieve the above object, the present invention relates in a first aspect to a method for preparing a chicken powder seasoning, comprising the steps of:
(1) directly pickling the whole chicken or pickling the whole chicken after removing inedible parts, wherein the whole chicken is pickled by adopting salt, cooking wine, ginger and scallion; optionally, cutting the whole chicken into pieces (e.g., pieces no larger than 5cm x 5 cm) before or after curing;
(2) adding water into the salted whole chicken or chicken nuggets, cooking for 0.5-15 hours (preferably 0.5-5 hours, such as 3 hours), and then sequentially crushing and grinding;
(3) sequentially carrying out acid enzymolysis and alkaline enzymolysis on the slurry; wherein, the acidic enzymolysis adopts acidic protease and lipase, the temperature of the acidic enzymolysis is 40-60 ℃ (preferably 45-55 ℃, such as 50 ℃, 55 ℃ and 58 ℃), the time of the acidic enzymolysis is 2-12 hours (preferably 4-10 hours, such as 5, 10 and 11 hours), the temperature of the alkaline enzymolysis adopts alkaline protease, the temperature of the alkaline enzymolysis is 45-65 ℃ (preferably 50-60 ℃, such as 50 ℃ and 55 ℃), and the time of the alkaline enzymolysis is 1-8 hours (preferably 2-5 hours, such as 3, 5 and 6 hours);
(4) mixing the enzymolysis product with food adjuvants, heating, and homogenizing;
(5) and drying the homogenized material, optionally sequentially crushing, sterilizing and packaging the dried material to obtain the chicken powder seasoning.
In some embodiments of the first aspect of the present invention, in the step (3), the weight ratio of the acid protease to the lipase in the acid enzymolysis is (0.5-60): 1, preferably (20-55): 1, such as 30:1, 40:1, 50: 1.
In certain embodiments of the first aspect of the present invention, in step (3), the acidic protease is added in an amount of 0.01% to 0.8%, preferably 0.05% to 0.5%, for example 0.1%, 0.3%, 0.5%, 0.7% by weight of the slurry.
In some embodiments of the first aspect of the present invention, in step (3), the lipase is added in an amount of 0.005% to 0.4%, preferably 0.01% to 0.1%, for example 0.01%, 0.02%, 0.03%, 0.04%, 0.06%, 0.08%, 0.1%, 0.2%, 0.3% by weight of the slurry.
In some embodiments of the first aspect of the present invention, in the step (3), the alkaline protease is added in an amount of 0.01% to 0.9%, preferably 0.05% to 0.3%, for example 0.1%, 0.2%, 0.5%, 0.6%, 0.7%, 0.8% by weight of the slurry.
In some embodiments of the first aspect of the present invention, in step (3), the acidic protease is selected from the group consisting of pepsin, papain, bromelain, and AXH protease, PC10 protease 10F protease M, and HF protease produced by Nippon Tianyao preparations, and the lipase is selected from the group consisting of glyceryl hydrolase, and A lipase, AY lipase, DF lipase, and F3 lipase produced by Nippon Tianyao preparations.
In some embodiments of the first aspect of the present invention, in step (3), the acidic protease is protease AXH produced by Nippon Kogyo, and the lipase is novel lipase F3G produced by Nippon Kogyo.
In some embodiments of the first aspect of the present invention, in step (3), the alkaline protease is selected from the group consisting of chymotrypsin, Nove-series protease, Carsberg-series protease, and protease a, protease P, thermostable protease GL30, alkaline protease AY50C, and protease NY50C, manufactured by japan tianzyma corp.
In some embodiments of the first aspect of the present invention, in step (3), the alkaline protease is selected from the group consisting of alkaline protease AY50C manufactured by Nippon Tianye enzyme preparation.
In some embodiments of the first aspect of the present invention, in step (4), the temperature of the homogenization treatment is from 25 ℃ to 50 ℃ (e.g., 30 ℃, 40 ℃, 45 ℃) and the pressure of the homogenization treatment is from 10 MPa to 40MPa (e.g., 20, 30, 35 MPa).
In certain embodiments of the first aspect of the present invention, in step (4), the enzymatic hydrolysate is concentrated before mixing; or, in the step (5), before drying, concentrating the homogenized material.
In some embodiments of the first aspect of the invention, the concentration is at a temperature of from 45 ℃ to 75 ℃ (e.g., 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃) and the concentration is at a pressure of from-0.075 to-0.095 MPa (e.g., -0.08MPa, -0.085MPa, -0.09MPa, -0.095 MPa).
In certain embodiments of the first aspect of the present invention, the enzymatic hydrolysate is concentrated to a soluble solids content of 15% to 45% by weight, preferably 20% to 40% by weight, e.g. 25%, 30%, 35%.
Some embodiments of the first aspect of the invention are characterized by one or more of the following 1) to 22):
1) in the step (1), the whole chicken is unfrozen or slaughtered;
2) in the step (1), the inedible parts comprise chicken heads, chicken feet and internal organs;
3) in the step (1), before pickling, washing blood with water, and draining;
4) in the step (1), the weight of the salt is 1-10 percent of the weight of the whole chicken, such as 3 percent, 5 percent, 7 percent and 8 percent;
5) in the step (1), the weight of the cooking wine is 0.5-8% of the weight of the whole chicken, such as 1%, 2%, 3%, 5% and 7%;
6) in the step (1), the weight of the ginger and the scallion is 0.5-6% of the weight of the whole chicken, such as 1%, 2%, 4% and 5%;
7) in the step (1), the pickling time is 0.5-15 hours, preferably 1-3 hours, such as 0.5, 1, 2, 3, 4, 5, 7, 9, 10, 12, 14 hours;
8) in step (2), cooking at 80 ℃ to 150 ℃, preferably 90 ℃ to 135 ℃, for example at 90 ℃, 100 ℃, 120 ℃, 135 ℃ or 140 ℃;
9) in the step (2), the weight of the added water is 0.2-5 times, preferably 0.5-2 times, such as 1 time, 1.5 times, 2 times, 3 times and 4 times of the weight of the pickled whole chicken or chicken nuggets;
10) in the step (2), crushing by a crusher;
11) in the step (2), grinding the slurry until the particle size of solid particles in the slurry does not exceed 80 meshes;
preferably, refining by a colloid mill;
12) in the step (3), the acidic enzymolysis is carried out under the condition that the pH value is 4.5-6.0 (such as 5.0);
13) in the step (3), alkaline enzymolysis is carried out under the condition that the pH value is 6.5-8 (such as 7.5);
14) in the step (4), the food auxiliary materials are selected from white granulated sugar, chicken fat, spices and salt;
preferably, the weight of white granulated sugar is 0.1% to 5.0% of the weight of the enzymatic hydrolysate or concentrate thereof, e.g. 0.5%, 1%, 1.5%, 2%, 3%, 4%;
preferably, the weight of the chicken oil is 0.1% to 10% of the weight of the enzymatic hydrolysate or concentrate thereof, e.g., 1%, 2%, 3%, 5%, 7%, 9%;
preferably, the weight of the spices is 0.1% to 5% of the weight of the enzymatic hydrolysate or concentrate thereof, such as 0.5%, 1%, 2%, 3%, 4%;
preferably, the weight of common salt is 0.5% to 15% of the weight of the enzymatic hydrolysate or concentrate thereof, such as 1%, 2%, 5%, 7%, 9%, 10%, 12%, 13%;
15) in the step (4), the temperature of the heat treatment is 95 to 105 ℃, for example, 95 ℃, 100 ℃ and 105 ℃;
16) in the step (4), the heating treatment time is 0.5-5 hours, such as 1.5 hours;
17) in the step (4), the heating treatment is carried out under the stirring condition of the rotating speed of 40-100 rpm (such as 60rpm and 80 rpm);
18) in the step (4), cooling the material after the heating treatment and before the homogenizing treatment;
preferably, cooling to 20 ℃ to 40 ℃, e.g. 30 ℃;
19) in the step (5), the drying is spray drying or low-temperature vacuum drying;
preferably, the air inlet temperature of spray drying is 150-200 ℃, and the outlet temperature is 80-120 ℃;
preferably, the low-temperature vacuum drying temperature is 55-90 ℃ (more preferably 60-85 ℃, such as 85 ℃), and the vacuum degree is-0.075 MPa-0.095 MPa (such as-0.08 MPa, -0.085MPa, -0.090 MPa);
20) in the step (5), the moisture mass content of the dried material is not higher than 10%, and is preferably less than 8%;
21) in the step (5), the powder is pulverized into powder with a particle size of 100 meshes or less, for example, powder with a particle size of 40 meshes or less;
22) in the step (3), after the completion of the alkaline hydrolysis, the enzyme is inactivated by heating.
In certain embodiments of the first aspect of the present invention, in step (1), the ginger and shallot are vegetables commonly used for cooking, such as ginger and shallot.
In some embodiments of the first aspect of the present invention, the curing is at ambient temperature.
In some embodiments of the first aspect of the present invention, ambient temperature, also known as normal temperature or room temperature, is generally defined as 25 ℃.
In certain embodiments of the first aspect of the present invention, pepsin, papain, bromelain, glyceryl hydrolase, chymotrypsin, protease of the Nove family, protease of the Carsberg family are all commercially available directly.
In a second aspect, the invention relates to a chicken powder seasoning, which is prepared by the method of the first aspect of the invention.
In some embodiments of the second aspect of the present invention, the amino acid nitrogen content in the chicken powder seasoning is 0.50% by weight or more, preferably 0.9% by weight or more.
In some embodiments of the second aspect of the present invention, the total nitrogen content of the chicken powder seasoning is 5% by weight or more, such as 6% by weight or more.
In some embodiments of the second aspect of the present invention, the total amount of free umami amino acids in the chicken powder seasoning is 15% or more, preferably 16% or more, and more preferably 20% or more, by weight of the total amount of free amino acids.
In some embodiments of the second aspect of the invention, the protein content of the chicken powder seasoning is above 30% by weight, preferably above 35% by weight.
In some embodiments of the second aspect of the present invention, the moisture content of the chicken powder seasoning is not higher than 10% by mass, preferably not higher than 8% by mass.
In some embodiments of the second aspect of the present invention, the chicken powder seasoning has a powder particle size of 40 mesh or less.
In some embodiments of the second aspect of the invention, the amino acid nitrogen content is determined by formaldehyde titration as is conventional in the art, the specific procedures of which are known to those skilled in the art.
In some embodiments of the second aspect of the present invention, the total nitrogen content is determined by the Kjeldahl method, which is routinely used in the art, and the specific procedures are known to those skilled in the art.
In some embodiments of the second aspect of the present invention, the content of each free amino acid in the sample is determined using a conventional apparatus, a fully automatic amino acid analyzer, and the weight percentage of the total amount of free umami amino acids in the sample to the total amount of free amino acids is calculated.
In the present invention, unless otherwise specified, wherein:
the term "chicken powder seasoning" refers to a powdery seasoning prepared by using whole chicken, chicken bones or extract powder or concentrated solution thereof as raw materials, adding or not adding edible salt, monosodium glutamate, flavor nucleotide disodium and other auxiliary materials, and blending the components, and the powdery seasoning has the taste and aroma of chicken.
The term "soluble solids" refers to the generic term for all water-soluble compounds in liquid or fluid food products, including soluble proteins, polypeptides, amino acids, sugars, acids, vitamins, minerals, etc.; belongs to the common technical parameters in the food industry.
The term "solids" is the sum of soluble and insoluble solids reflecting a food product, theoretically equivalent to a dry matter index.
The term "amino acid nitrogen" refers to the content of nitrogen elements in the form of free amino acids.
The invention has the following beneficial effects:
1. the method of the invention takes the whole chicken as the raw material, completely adopts the real material, does not add any additive components such as monosodium glutamate and nucleotide, and the like, and utilizes the modern biotechnology to prepare the purely natural chicken powder seasoning, and the product yield is high.
2. The chicken powder seasoning contains the nutritional ingredients of the whole chicken, has comprehensive and rich nutrition, has rich, mellow and full mouthfeel, has the original taste and flavor of the whole chicken cooked at home, does not have fishy smell and bitter taste of chicken, and has good flavor.
Drawings
In order that the present disclosure may be more readily and clearly understood, reference is now made to the following detailed description of the embodiments of the present disclosure taken in conjunction with the accompanying drawings, in which
FIG. 1 is a flow chart of the process for preparing a chicken powder seasoning of the present invention.
Detailed Description
Embodiments of the present invention will now be described more fully hereinafter with reference to the accompanying examples, in which some, but not all embodiments of the invention are shown. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. 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.
Examples
This example prepares a chicken powder seasoning according to the procedure shown in fig. 1:
(1) raw material treatment:
the whole chicken is used as the raw material. Slaughtering live chicken, removing inedible parts such as chicken head, chicken feet and viscera, and freezing for use.
(2) Pickling:
thawing frozen whole chicken with inedible parts such as chicken head, chicken feet and viscera removed, washing with water to remove blood water in chicken skeleton and chicken, and draining. Cutting chicken into pieces no larger than 5cm × 5cm, adding salt 5 wt% of chicken pieces, cooking wine 2 wt% of chicken pieces, and rhizoma Zingiberis recens and herba Alii Fistulosi 1 wt% of chicken pieces, stirring, and pickling for 3 hr.
(3) Cooking and grinding:
putting the pickled chicken blocks into a cooking pot, adding pure water with the weight 1.5 times that of the chicken blocks, and cooking at the high temperature of 135 ℃ for 3 hours; the chicken blocks after being cooked are firstly coarsely crushed by a crusher and then ground into pulp by a colloid mill, so that the solid matters in the chicken blocks are ground into particles with the size not exceeding 80 meshes, and the pulp is obtained.
(4) Acid enzymolysis and alkaline enzymolysis:
the pH of the slurry was adjusted to 5.0, and protease AXH (manufactured by Nippon Kogyo Co., Ltd.) in an amount of 0.50% by weight of the slurry was added as an acid protease and fresh lipase F3G (manufactured by Nippon Kogyo Co., Ltd.) in an amount of 0.01% by weight of the slurry, and the mixture was subjected to acidic hydrolysis at 55 ℃ for 10 hours to obtain an acidic hydrolysis product.
The pH of the acidic enzymatic hydrolysate was adjusted to 7.5, and alkaline protease AY50℃ (manufactured by Nippon Kogyo Co., Ltd.) in an amount of 0.3% by weight of the slurry and protease P (manufactured by Nippon Kogyo Co., Ltd.) in an amount of 0.2% by weight of the slurry were added thereto, and the mixture was subjected to alkaline hydrolysis at 50 ℃ for 5 hours and heat inactivation to obtain an alkaline enzymatic hydrolysate.
(5) Concentration, heating treatment and emulsification homogenization:
and (3) putting the alkaline enzymolysis product into a low-temperature reduced pressure concentration device, and concentrating under the vacuum condition of 65 ℃ and-0.085 MPa until the weight content of soluble solids is about 25%. Then adding white granulated sugar 1.5% of the weight of the concentrated solution, chicken fat 3.0%, spices 0.5% and edible salt 5%, stirring at the heating temperature of 100 ℃ and the rotating speed of 60rpm for 1.5h, cooling to 30 ℃, and homogenizing by using a high-pressure homogenizer under the conditions of 30 ℃ and 20 MPa.
(6) And (3) drying:
after homogenizing, adopting low-temperature vacuum drying equipment to reduce the water content of the material to below 8 percent, wherein the drying temperature is 85 ℃, and the vacuum degree is controlled to be-0.085 MPa; and then crushing the dried material to below 40 meshes, sterilizing and packaging to obtain the chicken powder seasoning 1.
Comparative example 1
On the basis of the examples, the step (4) was omitted, and the slurry obtained in the step (3) was directly subjected to the steps (5) to (6), and the rest of the operations were the same as in the examples to obtain a chicken powder seasoning A.
Comparative example 2
On the basis of the example, the whole chicken raw material is replaced by the chicken skeleton (the chicken head and the chicken feet are removed), and the rest operations are the same as the example, so that the chicken powder seasoning B is obtained.
Comparative example 3
On the basis of the embodiment, in the step (4), alkaline enzymolysis is carried out firstly, then acidic enzymolysis is carried out, and the rest operations are the same as the embodiment, so that the chicken powder seasoning C is obtained.
Comparative example 4
Removing hair and internal organs of the whole chicken, cleaning, draining, mincing by a meat mincer, directly adjusting the pH of the system to 7.0 without a cooking process, adding papain with the mass of 0.60% of that of the minced chicken, performing enzymolysis for 5h at 50 ℃, filtering, collecting a separation solution, adjusting the pH to 6.5, adding trypsin with the mass of 0.4% of that of solid matters in the separation solution, performing enzymolysis for 4h at 55 ℃, heating to 95 ℃, and keeping the temperature for 2 h. And then spray drying to prepare the chicken seasoning D.
Comparative example 5
On the basis of the examples, the whole chicken raw material was replaced with chicken breast, and the rest of the operations were the same as in the examples to obtain chicken powder seasoning E.
Test example
(1) The product yields of the processes of examples and comparative examples 1 to 5 were calculated according to the following formulas, and the results are shown in Table 1.
The product yield is (chicken powder seasoning weight/raw material weight) multiplied by 100 percent
(2) The weight percentage content of the amino acid nitrogen and the weight percentage content of the total nitrogen in the chicken powder seasoning 1 and the chicken powder seasonings A-E are respectively measured by adopting a formaldehyde titration method and a Kjeldahl method, and the weight percentage of the amino acid nitrogen in the total nitrogen is calculated, and the result is shown in table 1.
The compositions and weight percentages of various free amino acids in the chicken powder seasoning 1 and the chicken powder seasonings A-E are measured by a full-automatic amino acid analyzer, and the weight percentage of the total amount of the free umami amino acids in the chicken powder seasoning 1 and the chicken powder seasonings A-E is calculated, and the results are shown in table 1.
TABLE 1 various physicochemical indexes of chicken powder seasoning
As can be seen from Table 1, the method of the present invention produces a chicken powder seasoning with a significantly higher product yield than the methods of comparative examples 1-5. The weight percentage content of amino acid nitrogen, the weight percentage content of total nitrogen, the weight percentage content of amino acid nitrogen in total nitrogen and the weight percentage content of free umami amino acid in total free amino acid in the chicken powder seasoning prepared by the method are obviously higher than those of the chicken powder seasoning A-E in the comparative example.
It is well known to those skilled in the art that the weight percent total nitrogen multiplied by 6.25 yields the weight percent protein. Therefore, the protein content of the chicken powder seasoning prepared by the method of the invention is obviously higher than that of the chicken powder seasonings A-E prepared by the comparative example method.
(3) The chicken powder seasoning 1 and the chicken powder seasonings a to E were tasted by 12 professionals and evaluated for taste and flavor, and the average results are shown in table 2.
TABLE 2 evaluation results of taste and flavor of chicken powder seasoning
As can be seen from Table 2, the chicken powder seasoning prepared by the method of the invention has faint scent, rich, mellow and full taste, has the original taste and flavor of the whole chicken cooked in a family mode, has no obvious fishy smell and bitter taste of chicken, and has obviously better taste and flavor than the chicken powder seasoning A-E prepared by the comparative method.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A method for preparing chicken powder seasoning comprises the following steps:
(1) directly pickling the whole chicken or pickling the whole chicken after removing inedible parts, wherein the whole chicken is pickled by adopting salt, cooking wine, ginger and scallion; optionally, cutting the whole chicken into pieces before or after curing;
(2) adding water into the pickled whole chicken or chicken nuggets, cooking for 0.5-15 hours, and then sequentially smashing and grinding into thick liquid;
(3) sequentially carrying out acid enzymolysis and alkaline enzymolysis on the slurry; wherein, the acid enzymolysis adopts acid protease and lipase, the temperature of the acid enzymolysis is 40-60 ℃, the time of the acid enzymolysis is 2-12 hours, the alkaline enzymolysis adopts alkaline protease, the temperature of the alkaline enzymolysis is 45-65 ℃, and the time of the alkaline enzymolysis is 1-8 hours;
(4) mixing the enzymolysis product with food adjuvants, heating, and homogenizing;
(5) and drying the homogenized material, optionally sequentially crushing, sterilizing and packaging the dried material to obtain the chicken powder seasoning.
2. The method according to claim 1, wherein in the step (3), in the acid enzymolysis, the weight ratio of acid protease to lipase is (0.5-60): 1;
preferably, the weight of the acid protease is 0.01-0.8% of the weight of the pulp;
preferably, the weight of the lipase is 0.005-0.4% of the weight of the slurry.
3. The method according to claim 1, wherein in the step (3), in the alkaline enzymolysis, the weight of the alkaline protease is 0.01-0.9% of the weight of the slurry.
4. The method according to claim 1, wherein in the step (3), the acidic protease is selected from the group consisting of pepsin, papain, bromelain, and AXH protease, PC10 protease 10F protease M and HF protease produced by Nippon Tianyao preparations, and the lipase is selected from the group consisting of glyceryl hydrolase, and A lipase, AY lipase, DF lipase, and F3G lipase produced by Nippon Tianyao preparations;
preferably, the acidic protease is AXH produced by Nippon Kogyo, and the lipase is New lipase F3G produced by Nippon Kogyo, Japan.
5. The process according to claim 1, wherein in the step (3), the alkaline protease is selected from the group consisting of chymotrypsin, Nove-type protease, Carsberg-type protease, protease a produced by japan tianzyma corporation, protease P, thermostable protease GL30, alkaline protease AY50C and protease NY50C, preferably alkaline protease AY50C produced by japan tianzyma corporation.
6. The method according to claim 1, wherein in the step (4), the temperature of the homogenization treatment is 25 ℃ to 50 ℃, and the pressure of the homogenization treatment is 10 MPa to 40 MPa.
7. The method according to claim 1, wherein in the step (4), the enzymatic hydrolysate is concentrated before mixing; or, in the step (5), before drying, concentrating the homogenized material;
preferably, the concentration temperature is 45-75 ℃, and the concentration pressure is-0.075-0.095 MPa;
preferably, concentration is carried out until the weight content of soluble solids is 15-45%.
8. The method according to any one of claims 1 to 7, characterized by one or more of the following 1) to 22):
1) in the step (1), the whole chicken is unfrozen or slaughtered;
2) in the step (1), the inedible parts comprise chicken heads, chicken feet and internal organs;
3) in the step (1), before pickling, washing blood with water and draining;
4) in the step (1), the weight of the salt is 1 to 10 percent of the weight of the whole chicken;
5) in the step (1), the weight of the cooking wine is 0.5 to 8 percent of the weight of the whole chicken;
6) in the step (1), the weight of the ginger and the scallion is 0.5 to 6 percent of the weight of the whole chicken;
7) in the step (1), the pickling time is 0.5-15 hours;
8) in the step (2), steaming and boiling at 80-150 ℃;
9) in the step (2), adding water in an amount which is 0.2-5 times of the weight of the pickled whole chicken or chicken nuggets;
10) in the step (2), crushing by a crusher;
11) in the step (2), grinding the slurry until the particle size of solid particles in the slurry does not exceed 80 meshes;
preferably, refining by a colloid mill;
12) in the step (3), the acidic enzymolysis is carried out under the condition that the pH value is 4.5-6.0;
13) in the step (3), alkaline enzymolysis is carried out under the condition that the pH value is 6.5-8;
14) in the step (4), the food auxiliary materials are selected from white granulated sugar, chicken fat, spices and salt;
preferably, the weight of the white granulated sugar is 0.1-5.0% of the weight of the enzymolysis product or the concentrate thereof;
preferably, the weight of the chicken oil is 0.1-10% of the weight of the enzymolysis product or the concentrate thereof;
preferably, the weight of the spice is 0.1-5% of the weight of the enzymolysis product or the concentrate thereof;
preferably, the weight of the common salt is 0.5 to 15 percent of the weight of the enzymolysis product or the concentrate thereof;
15) in the step (4), the temperature of the heating treatment is 95-105 ℃;
16) in the step (4), the heating treatment time is 0.5-5 hours;
17) in the step (4), the heating treatment is carried out under the stirring condition of the rotating speed of 40-100 rpm;
18) in the step (4), cooling the material after the heating treatment and before the homogenizing treatment;
preferably, cooling to 20 ℃ to 40 ℃;
19) in the step (5), the drying is spray drying or low-temperature vacuum drying;
preferably, the air inlet temperature of spray drying is 150-200 ℃, and the outlet temperature is 80-120 ℃;
preferably, the temperature of the low-temperature vacuum drying is 55-90 ℃, and the vacuum degree is-0.075-0.095 MPa;
20) in the step (5), the moisture mass content of the dried material is not higher than 10%;
21) in the step (5), the powder with the particle size of less than 100 meshes is crushed;
22) in the step (3), after the completion of the alkaline hydrolysis, the enzyme is inactivated by heating.
9. A chicken powder seasoning produced by the method of any one of claims 1 to 8.
10. The chicken powder seasoning according to claim 9, wherein the amino acid nitrogen content is 0.50% by weight or more;
preferably, the total nitrogen content in the chicken powder seasoning is more than 5.0 percent by weight;
preferably, in the chicken powder seasoning, the weight percentage of the total amount of free umami amino acids in the total amount of free amino acids is more than 15%;
preferably, the weight content of protein in the chicken powder seasoning is more than 30 percent;
preferably, the moisture mass content of the chicken powder seasoning is not higher than 10%;
preferably, the powder particle size of the chicken powder seasoning is below 40 meshes.
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| CN111713650A (en) * | 2020-06-29 | 2020-09-29 | 江南大学 | Preparation method of hypoallergenic egg white powder |
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