CN105077160A - Rod chili and chicken flavor pasty essence and preparation method thereof - Google Patents
Rod chili and chicken flavor pasty essence and preparation method thereof Download PDFInfo
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- CN105077160A CN105077160A CN201510533520.3A CN201510533520A CN105077160A CN 105077160 A CN105077160 A CN 105077160A CN 201510533520 A CN201510533520 A CN 201510533520A CN 105077160 A CN105077160 A CN 105077160A
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Abstract
The invention discloses rod chili and chicken flavor pasty essence. The rod chili and chicken flavor pasty essence comprises, by weight, 15-25 parts of enzymolysis chicken paste, 1-2 parts of chicken oil, 40-50 parts of pickled rod chili, 0.3-0.7 part of glycine, 0.3-0.7 part of taurine, 2-5 parts of glucose, 2-6 parts of edible salt, 1-5 parts of white granulated sugar, 8-12 parts of sodium glutamate, 0.3-1 part of mixture of 5' disodium inosinate and 5'-disodium guanylate, 0.1-0.5 part of white pepper powder, 0.1-0.5 part of ginger powder, 1-4 parts of modified starch, 10-17 parts of water, 0.1-0.5 part of acetic acid, 0.1-0.5 part of butyric acid and 0.1-0.5 part of citric acid. Leisure food produced by adopting the natural rod chili and chicken flavor pasty essence has flavor, mouth feel and flavor holding time of natural rod chili and chicken, and the rod chili and chicken flavor pasty essence is harmless to body after long-time and large-quantity intake.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of rod chilli chicken flavor paste essence and preparation method thereof.
Background technology
Along with a large amount of food safety affairs is produced, people more and more focus on the natural attribute of the local flavor of food, nutrition and food thereof.Thus uphold nature, back to nature becomes irresistible trend.
Traditional rod chilli chicken essence is allocated by industrial chemicals and is formed, be applied in leisure food to produce and easily cause chemical breath, cause the local flavor not nature of product, there is no natural fragrance attribute, poor stability, fragrance fragrance remaining time is short, and long-term a large amount of edible meeting have an impact to health.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art, provides a kind of rod chilli chicken flavor paste essence and preparation method thereof.
In order to achieve the above object, technical scheme provided by the invention is:
Described rod chilli chicken flavor paste essence comprises the component of following weight portion:
Enzymolysis chicken paste 15-25 parts, chicken fat 1-2 parts, bubble broken 40-50 parts of rod chilli, glycine 0.3-0.7 part, taurine 0.3-0.7 part, glucose 2-5 parts, salt 2-6 parts, white granulated sugar 1-5 parts, sodium glutamate 8-12 parts, 0.3-1 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, white pepper powder 0.1-0.5 part, ginger powder 0.1-0.5 part, converted starch 1-4 parts, 10-17 parts, water, acetic acid 0.1-0.5 part, butyric acid 0.1-0.5 part, citric acid 0.1-0.5 part.
In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the ratio of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:(0.8-1.2), preferred 1:1.
Described white pepper powder is 60 order white pepper powders, and ginger powder is 60 order ginger powders.
Described enzymolysis chicken paste is commercially available prod.
Described bubble rod chilli broken (moisture) for Hui Xiang pavilion, Hunan Province Bioisystech Co., Ltd rod chilli is crossed colloid after the mixture that grinds.For commercially available.
The preparation method of above-mentioned rod chilli chicken flavor paste essence comprises the steps:
(1) by 0.3-1 part, mixture, white pepper powder 0.1-0.5 part, ginger powder 0.1-0.5 part of input reactor of enzymolysis chicken paste 15-25 parts, chicken fat 1-2 parts, bubble broken 40-50 parts of rod chilli, glycine 0.3-0.7 part, taurine 0.3-0.7 part, glucose 2-5 parts, salt 2-6 parts, white granulated sugar 1-5 parts, sodium glutamate 8-12 parts, 5'-inosinic acid disodium and 5'-Sodium guanylate;
(2), after reactor being warming up to 95 DEG C, temperature controls at 95 DEG C-100 DEG C, sustained response 0.5-1.5h, preferred 1h;
(3), after reaction terminates, in reactor, add converted starch 1-4 parts, 10-17 parts, water, be adjusted to paste, be then cooled to less than 60 DEG C;
(4) in reactor, add acetic acid 0.1-0.5 part, butyric acid 0.1-0.5 part, citric acid 0.1-0.5 part, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, obtain rod chilli chicken flavor paste essence.
Compared with prior art, beneficial effect of the present invention is:
(1) what raw material of the present invention adopted is the chicken of pure natural and natural rod chilli, the chicken of this product of rod chilli chicken flavor paste essence and the fragrance of rod chilli is coordinated naturally, has the fresh and sweet and pungent mouthfeel of natural pure chicken and rod chilli simultaneously.Be applied in leisure food, what make leisure finished product has the delicate fragrance fragrance of natural chicken meat and the pungent note of natural rod chilli, and overall fragrance is coordinated, and pure in mouth feel is mellow, no impurity taste, and heat-resisting quantity is strong;
(2) what the present invention adopted is the raw material of All Pure Nature, utilization be the All Pure Nature food additives that production technology that zymolysis technique combines with Maillard reaction is produced, eat harmless to health for a long time.
The invention provides a kind of rod chilli chicken flavor paste essence of pure natural, the food of its employing pure natural is raw material, zymolysis technique and Maillard reaction technology is utilized to produce, it has natural sense of taste and the fragrance of rod chilli chicken, can keep taste and the fragrance of natural rod chilli and chicken to greatest extent.The leisure food adopting this natural rod chilli chicken flavor paste essence to produce has natural rod chilli and chicken fragrance and mouthfeel, fragrance remaining time, and long-term a large amount of edible harmless to health.
Detailed description of the invention
Below to produce 100kg rod chilli chicken flavor paste essence, set forth the present invention further.
embodiment 1
100kg rod chilli chicken flavor paste essence comprises the component of following weight:
Enzymolysis chicken paste 22kg, chicken fat 2kg, bubble rod chilli broken (moisture) 43kg, glycine 0.3kg, taurine 0.3kg, glucose 5kg, salt 4kg, white granulated sugar 4kg, sodium glutamate 12kg, mixture 0.9kg, the 60 order white pepper powder 0.5kg of 5'-inosinic acid disodium and 5'-Sodium guanylate, 60 order ginger powder 0.5kg, converted starch 2kg, water 14kg, acetic acid 0.2kg, butyric acid 0.1kg, citric acid 0.2kg; In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:1;
The method of producing 100kg rod chilli chicken flavor paste essence comprises the following steps:
(1) following 12 kinds of raw materials are dropped into reactor
Mixture 0.9kg, 60 order white pepper powder 0.5kg, the 60 order ginger powder 0.5kg of enzymolysis chicken paste 22kg, chicken fat 2kg, bubble rod chilli broken (moisture) 43kg, glycine 0.3kg, taurine 0.3kg, glucose 5kg, salt 4kg, white sugar 4kg, sodium glutamate 12kg, 5'-inosinic acid disodium and 5'-Sodium guanylate;
(2) be warming up to 95 DEG C and start clock reaction, temperature controls at 95 DEG C of-100 DEG C of lasting 1h;
(3) after reaction terminates, drop into converted starch 2kg, water 14kg in reactor, the state of adjustment cream is suitable to thickness, starts to be cooled to less than 60 DEG C;
(4) in reactor, add acetic acid 0.2kg, butyric acid 0.1kg, citric acid 0.2kg, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, put in storage.
embodiment 2
100kg rod chilli chicken flavor paste essence comprises the component of following weight:
Enzymolysis chicken paste 20kg, chicken fat 1.5kg, bubble rod chilli broken (moisture) 40kg, glycine 0.5kg, taurine 0.5kg, glucose 3kg, salt 5kg, white sugar 2kg, sodium glutamate 10kg, mixture 0.5kg, the white pepper powder 60 order 0.2kg of 5'-inosinic acid disodium and 5'-Sodium guanylate, ginger powder 60 order 0.3kg, converted starch 2kg, water 14kg, acetic acid 0.2kg, butyric acid 0.1kg, citric acid 0.2kg; In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:1;
The method of producing 100kg rod chilli chicken flavor paste essence comprises the following steps:
(1) following 12 kinds of raw materials are dropped into reactor
Mixture 0.5kg, white pepper powder 60 order 0.2kg, the ginger powder 60 order 0.3kg of enzymolysis chicken paste 20kg, chicken fat 1.5kg, bubble rod chilli broken (moisture) 40kg, glycine 0.5kg, taurine 0.5kg, glucose 3kg, salt 5kg, white sugar 2kg, sodium glutamate 10kg, 5'-inosinic acid disodium and 5'-Sodium guanylate;
(2) be warming up to 95 DEG C and start clock reaction, temperature controls at 95 DEG C of-100 DEG C of lasting 1h;
(3) after reaction terminates, drop into converted starch 2kg, water 14kg in reactor, the state of adjustment cream is suitable to thickness, starts to be cooled to less than 60 DEG C;
(4) in reactor, add acetic acid 0.2kg, butyric acid 0.1kg, citric acid 0.2kg, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, put in storage.
embodiment 3 is for the evaluation of rod chilli chicken flavor paste essence described in embodiment 1 or 2
One, the evaluation of fragrance and heat-resistant stable:
Through company biotechnology research technical staff 15 people, market department 30 people is applied to fragrance in the dried bean curd product of leisure and heat-resistant stable comparative evaluation to rod chilli chicken flavor essence of the present invention and traditional rod chilli chicken flavor essence.
(1) apply the snack dried bean curd that common rod chilli chicken flavor essence is produced, rod chilli chicken flavor is not obvious, the light and slightly assorted taste of fragrance, and mouthfeel is thin, and aftertaste is poor;
(2) apply the snack dried bean curd that rod chilli chicken flavor paste essence of the present invention is produced, rod chilli chicken flavor is true to nature strong, and mellow in taste, aftertaste is full.
Two, the evaluation of fragrance and heat-resistant stable:
Rod chilli chicken flavor paste essence of the present invention and traditional rod chilli chicken flavor essence are applied to lie fallow fragrance in duck neck product and heat-resisting quantity comparative evaluation.
(1) the leisure duck neck utilizing common rod chilli chicken flavor essence to produce, rod chilli chicken fragrance is very light, and is mingled with duck fishy smell, and fragrance loss is comparatively large, without aftertaste
(2) the leisure duck neck utilizing rod chilli chicken flavor paste essence of the present invention to produce, rod chilli chicken fragrance is obviously true to nature, and without fishy smell and assorted taste, fragrance does not lose or very little, mellow in taste, aftertaste foot.
In summary, rod chilli chicken flavor paste essence of the present invention is more high temperature resistant than common traditional rod chilli chicken flavor essence, Heat stability is good, and mouthfeel is abundant, end taste foot.
Claims (4)
1. a rod chilli chicken flavor paste essence, is characterized in that, described rod chilli chicken flavor paste essence comprises the component of following weight portion:
Enzymolysis chicken paste 15-25 parts, chicken fat 1-2 parts, bubble broken 40-50 parts of rod chilli, glycine 0.3-0.7 part, taurine 0.3-0.7 part, glucose 2-5 parts, salt 2-6 parts, white granulated sugar 1-5 parts, sodium glutamate 8-12 parts, 0.3-1 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, white pepper powder 0.1-0.5 part, ginger powder 0.1-0.5 part, converted starch 1-4 parts, 10-17 parts, water, acetic acid 0.1-0.5 part, butyric acid 0.1-0.5 part, citric acid 0.1-0.5 part.
2. rod chilli chicken flavor paste essence as claimed in claim 1, is characterized in that, in described 5'-inosinic acid disodium and 5'-Sodium guanylate mixture, the ratio of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:(0.8-1.2).
3. rod chilli chicken flavor paste essence as claimed in claim 1, it is characterized in that, described white pepper powder is 60 order white pepper powders, and ginger powder is 60 order ginger powders.
4., as right wants the preparation method of rod chilli chicken flavor paste essence as described in 1 to 3 any one, it is characterized in that, described method comprises the steps:
(1) by 0.3-1 part, mixture, white pepper powder 0.1-0.5 part, ginger powder 0.1-0.5 part of input reactor of enzymolysis chicken paste 15-25 parts, chicken fat 1-2 parts, bubble broken 40-50 parts of rod chilli, glycine 0.3-0.7 part, taurine 0.3-0.7 part, glucose 2-5 parts, salt 2-6 parts, white granulated sugar 1-5 parts, sodium glutamate 8-12 parts, 5'-inosinic acid disodium and 5'-Sodium guanylate;
(2), after reactor being warming up to 95 DEG C, temperature controls at 95 DEG C-100 DEG C, sustained response 0.5-1.5h;
(3), after reaction terminates, in reactor, add converted starch 1-4 parts, 10-17 parts, water, be adjusted to paste, be then cooled to less than 60 DEG C;
(4) in reactor, add acetic acid 0.1-0.5 part, butyric acid 0.1-0.5 part, citric acid 0.1-0.5 part, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, obtain rod chilli chicken flavor paste essence.
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Cited By (2)
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| CN106036764A (en) * | 2016-06-29 | 2016-10-26 | 安徽省农业科学院农产品加工研究所 | Goose essence and preparation method thereof |
| CN110754645A (en) * | 2019-11-27 | 2020-02-07 | 安徽香杰香精科技有限公司 | Paste essence and preparation method thereof |
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| CN105077160B (en) | 2018-05-01 |
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