CN107981312A - A kind of chicken flavor material and preparation method thereof - Google Patents
A kind of chicken flavor material and preparation method thereof Download PDFInfo
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- CN107981312A CN107981312A CN201711292232.9A CN201711292232A CN107981312A CN 107981312 A CN107981312 A CN 107981312A CN 201711292232 A CN201711292232 A CN 201711292232A CN 107981312 A CN107981312 A CN 107981312A
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- chicken
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- flavor material
- chicken flavor
- cysteine
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 162
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 77
- 235000019634 flavors Nutrition 0.000 title claims abstract description 77
- 239000000463 material Substances 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 claims abstract description 35
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 34
- 229930006000 Sucrose Natural products 0.000 claims abstract description 34
- 150000001875 compounds Chemical class 0.000 claims abstract description 34
- 239000003337 fertilizer Substances 0.000 claims abstract description 34
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 31
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 30
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 30
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 30
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 30
- 229930182817 methionine Natural products 0.000 claims abstract description 30
- 235000006109 methionine Nutrition 0.000 claims abstract description 30
- 235000013601 eggs Nutrition 0.000 claims abstract description 29
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 27
- 239000008103 glucose Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 108091005804 Peptidases Proteins 0.000 claims abstract description 26
- 239000004365 Protease Substances 0.000 claims abstract description 26
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 26
- 239000003925 fat Substances 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 26
- 229920002261 Corn starch Polymers 0.000 claims abstract description 25
- 229930003451 Vitamin B1 Natural products 0.000 claims abstract description 25
- 239000008120 corn starch Substances 0.000 claims abstract description 25
- 229940099112 cornstarch Drugs 0.000 claims abstract description 25
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 25
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 25
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 25
- 229960003495 thiamine Drugs 0.000 claims abstract description 25
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 25
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 25
- 235000010374 vitamin B1 Nutrition 0.000 claims abstract description 25
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 22
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 18
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 30
- 239000002002 slurry Substances 0.000 claims description 30
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 17
- 235000013878 L-cysteine Nutrition 0.000 claims description 15
- 239000004201 L-cysteine Substances 0.000 claims description 15
- 238000006243 chemical reaction Methods 0.000 claims description 15
- 238000009413 insulation Methods 0.000 claims description 15
- 238000010792 warming Methods 0.000 claims description 14
- 235000019640 taste Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 3
- 229910021529 ammonia Inorganic materials 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000001514 detection method Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000013330 chicken meat Nutrition 0.000 abstract description 138
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 6
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 238000004925 denaturation Methods 0.000 abstract description 3
- 230000036425 denaturation Effects 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 238000007669 thermal treatment Methods 0.000 abstract description 3
- 235000018417 cysteine Nutrition 0.000 abstract 1
- 150000001945 cysteines Chemical class 0.000 abstract 1
- 229960003487 xylose Drugs 0.000 description 24
- 229960004452 methionine Drugs 0.000 description 16
- 229960002433 cysteine Drugs 0.000 description 12
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 239000004519 grease Substances 0.000 description 8
- 229940024606 amino acid Drugs 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 150000003722 vitamin derivatives Chemical class 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 238000001291 vacuum drying Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000001976 enzyme digestion Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- 101710159104 Flavor peptide Proteins 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 101710118538 Protease Proteins 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of chicken flavor material and preparation method thereof, the component of chicken flavor material includes chicken, chicken bone, egg, chicken fat, water, protease, compound fertilizer production, glucose, white sugar, xylose, vitamin B1, L cysteines, methionine, salt, monosodium glutamate, cornstarch and maltodextrin.The chicken flavor material prepared by the present invention, farthest remain the genuineness of natural chicken meat, the mellow expressive force for stewing rear delicate flavour is greatly improved, mouthfeel is true, long times of aftertaste, and there is good heat endurance, after 121 DEG C of sterilizations, only 10% denaturation, disclosure satisfy that process of thermal treatment requirement in food industry.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of chicken flavor material and preparation method thereof.
Background technology
Flavouring is food additives common in family daily life, catering trade and food-processing industry, with life
Horizontal raising, people not only focus on the fresh adding function of rendering palatable of flavouring, also require it to have the characteristics that natural nutrition.Chicken is in
Taste substance belongs to one kind of salt taste essence, and for food perfuming, it contains the amino acid that species is enriched, therefore is widely used in meat
The food service industrys such as product, instant food, dilated food and family's flavoring.
In the prior art, due to chicken flavor material formula composition and preparation method restriction, its chicken prepared is in
The heat endurance of taste substance is poor, and when being stewed applied to food, more than the 30% of its constituent can be denatured, cause fragrance into
Divide loss, reduce the effect of food flavouring.
Therefore, formula composition and the preparation method of chicken flavor material how to be improved to improve the thermostabilization of chicken flavor material
Property, it is assistant officer's technical problem to be solved to retain fragrance component.
The content of the invention
The present invention provides a kind of chicken flavor material and preparation method thereof, is damaged with solving existing chicken flavor material fragrance component
The problem of mistake.
In a first aspect, a kind of chicken flavor material provided by the invention, each component of the chicken flavor material and corresponding
Parts by weight are：
45-60 parts of chicken, 20-40 parts of chicken bone, 5-15 parts of egg, 5-15 parts of chicken fat, 5-15 parts of water, proteinase-10 .01-0.1
Part, 0.05-0.2 parts of compound fertilizer production, 1-10 parts of glucose, 1-15 parts of white sugar, 1-5 parts of xylose, vitaminB10 .01-
0.1 part, 0.05-0.2 parts of L-cysteine, 0.1-0.3 parts of methionine, 5-15 parts of salt, 5-15 parts of monosodium glutamate, cornstarch 20-
30 parts, 1-10 parts of maltodextrin.
According to one embodiment of present invention, the parts by weight ratio of the chicken and chicken bone is (1.5-2):1.
According to one embodiment of present invention, the parts by weight ratio of the chicken and chicken bone is 1:0.6.
According to one embodiment of present invention, the parts by weight ratio of the protease and compound fertilizer production is 1:
(1-4)。
According to one embodiment of present invention, the parts by weight ratio of the protease and compound fertilizer production is 1:2.
According to one embodiment of present invention, the parts by weight ratio of the vitamin B1, L-cysteine and methionine
For 1:(1-4):(2-6).
According to one embodiment of present invention, the parts by weight ratio of the vitamin B1, L-cysteine and methionine
For 1:2:4.
A kind of second aspect, preparation method of chicken flavor material provided by the invention, comprises the following steps：
Step 1：By chicken, chicken bone, egg, chicken fat, water, protease, compound fertilizer production, glucose, white sugar, wood
Sugar, vitamin B1, L-cysteine, methionine, salt, monosodium glutamate, cornstarch and maltodextrin are any according to claim 1-7
The parts by weight of chicken flavor material each component described in weigh；
Step 2：Chicken, chicken bone, egg, chicken fat and water are put into reaction vessel, are warming up to 55-60 DEG C, adds albumen
Enzyme and compound fertilizer production, when insulation 2-3 is small, then are warming up to 90-100 DEG C, keep the temperature 10-20 minutes, obtain zymolyte；
Step 3：Glucose, white sugar, xylose, vitamin B1, L-cysteine and methionine are added into the zymolyte,
Temperature is adjusted to 90-95 DEG C, when insulation 2-3 is small, obtains the first slurries；
Step 4：Salt, monosodium glutamate, white sugar, cornstarch and maltodextrin is added into first slurries to be uniformly mixed,
Obtain the second slurries；
Step 5：Second slurries are obtained into chicken flavor material after microwave drying, crushing and 75-80 mesh screens.
According to one embodiment of present invention, further include：The step of by chicken flavor material cooling, detection and packaging.
A kind of chicken flavor material provided by the invention, its form include chicken, chicken bone, egg, chicken fat, water, protease, answer
Close flavor protease, glucose, white sugar, xylose, vitamin B1, L-cysteine, methionine, salt, monosodium glutamate, cornstarch and
Maltodextrin.The present invention participates in enzyme digestion reaction using protease and compound fertilizer production, can be by the protein water in chicken
Solve as small molecule flavor peptide and amino acid, improve the rear taste and delicate flavour of product, the enzymatic hydrolysis condition after the present invention optimizes carries out
Enzymolysis, can improve enzymatic hydrolyzation to greatest extent.Compound fertilizer production is to be made by aspergillus oryzae strain by fermentation, comprising interior
Two kinds of activity of protease and circumscribed peptase are cut, under the synergistic effect of both enzymes, the bitter peptides produced in enzymolysis process are dropped
Solution, bitter taste disappear, and improve the taste of zymolyte, meanwhile, other polypeptides are also degraded to amino acid so that amino acid in zymolyte
Content it is more abundant.Enzyme solution mild condition in preparation method of the present invention, easy to control, product and grape after enzymolysis
Sugar, white sugar, xylose, vitamin B1, L-cysteine and methionine effect, can produce strong meat-like flavor true to nature.Malt is pasted
The DE values (reduced sugar accounts for the percentage of syrup dry matter) of essence are relatively low, are not susceptible to unbutton or divest one's upper garment change reaction under high temperature, it is possible to increase this hair
The heat endurance of bright chicken flavor material, keeps fragrance component not lose, consistency so that the fragrance of chicken flavor material more enriching
It is strongly fragrant true to nature.In addition, maltodextrin can also be such that grease is evenly distributed in slurries, when avoiding water-oil separating, grease is in material table
Face forms oil film, influences moisture evaporation during vacuum drying, so as to shorten vacuum drying time, energy consumption is reduced, simultaneously as malt
Dextrin and grease are mixed and are uniformly distributed, and grease and air can be avoided directly to contact, and improve the stability of product, and extension is guaranteed the quality
Phase.The chicken flavor material prepared by the present invention, farthest remains the genuineness of natural chicken meat, increases substantially
The mellow expressive force of rear delicate flavour is stewed, mouthfeel is true, long times of aftertaste, and have good heat endurance, 121 DEG C of sterilizations
Afterwards, only 10% denaturation, disclosure satisfy that process of thermal treatment requirement in food industry.
Embodiment
In following each embodiments, protease and compound fertilizer production are purchased from letter Bioisystech Co., Ltd of Novi.
A kind of chicken flavor material provided by the invention, each component and corresponding parts by weight are：45-60 parts of chicken, chicken
20-40 parts of bone, 5-15 parts of egg, 5-15 parts of chicken fat, 5-15 parts of water .01-0.1 parts of proteinase-10, compound fertilizer production 0.05-
0.2 part, 1-10 parts of glucose, 1-15 parts of white sugar, 1-5 parts of xylose, 0.01-0.1 parts of vitamin B1, L-cysteine 0.05-
0.2 part, 0.1-0.3 parts of methionine, 5-15 parts of salt, 5-15 parts of monosodium glutamate, 20-30 parts of cornstarch, 1-10 parts of maltodextrin.
Wherein, the parts by weight ratio of chicken and chicken bone can select (1.5-2):1, it is preferably 1:0.6.Protease and multiple
1 can be selected by closing the parts by weight ratio of flavor protease:(1-4), is preferably 1:2.Vitamin B1, L-cysteine and egg ammonia
The parts by weight ratio of acid can select 1:(1-4):(2-6), is preferably 1:2:4.
A kind of specific embodiment mode of chicken flavor material provided by the invention, is referred to embodiment 1-6.
Embodiment 1
A kind of chicken flavor material provided in an embodiment of the present invention, each component and corresponding parts by weight are：45 parts of chicken,
20 parts of chicken bone, 5 parts of egg, 5 parts of chicken fat, 5 parts of water .01 parts of proteinase-10,0.05 part of compound fertilizer production, 1 part of glucose, in vain
1 part of sugar, 1 part of xylose, 0.01 part of vitamin B1,0.05 part of L-cysteine, 0.1 part of methionine, 5 parts of salt, 5 parts of monosodium glutamate are beautiful
20 parts of rice starch, 1 part of maltodextrin.
Embodiment 2
A kind of chicken flavor material provided in an embodiment of the present invention, each component and corresponding parts by weight are：60 parts of chicken,
40 parts of chicken bone, 15 parts of egg, 15 parts of chicken fat, 15 parts of water .1 parts of proteinase-10,0.2 part of compound fertilizer production, 10 parts of glucose,
15 parts of white sugar, 5 parts of xylose, 0.1 part of vitamin B1,0.2 part of L-cysteine, 0.3 part of methionine, 15 parts of salt, monosodium glutamate 15
Part, 30 parts of cornstarch, 10 parts of maltodextrin.
Embodiment 3
A kind of chicken flavor material provided in an embodiment of the present invention, each component and corresponding parts by weight are：50 parts of chicken,
30 parts of chicken bone, 10 parts of egg, 10 parts of chicken fat, 10 parts of water .05 parts of proteinase-10,0.1 part of compound fertilizer production, 5 parts of glucose,
9 parts of white sugar, 2 parts of xylose, 0.05 part of vitamin B1,0.1 part of L-cysteine, 0.2 part of methionine, 10 parts of salt, monosodium glutamate 10
Part, 25 parts of cornstarch, 5 parts of maltodextrin.
Embodiment 4
A kind of chicken flavor material provided in an embodiment of the present invention, each component and corresponding parts by weight are：45 parts of chicken,
30 parts of chicken bone, 10 parts of egg, 10 parts of chicken fat, 10 parts of water .05 parts of proteinase-10,0.05 part of compound fertilizer production, glucose 5
Part, 9 parts of white sugar, 2 parts of xylose, 0.05 part of vitamin B1,0.05 part of L-cysteine, 0.1 part of methionine, 10 parts of salt, monosodium glutamate
10 parts, 25 parts of cornstarch, 5 parts of maltodextrin.
Embodiment 5
A kind of chicken flavor material provided in an embodiment of the present invention, each component and corresponding parts by weight are：50 parts of chicken,
25 parts of chicken bone, 10 parts of egg, 10 parts of chicken fat, 10 parts of water .05 parts of proteinase-10,0.2 part of compound fertilizer production, 5 parts of glucose,
9 parts of white sugar, 2 parts of xylose, 0.05 part of vitamin B1,0.2 part of L-cysteine, 0.3 part of methionine, 10 parts of salt, monosodium glutamate 10
Part, 25 parts of cornstarch, 5 parts of maltodextrin.
Embodiment 6
A kind of chicken flavor material provided in an embodiment of the present invention, each component and corresponding parts by weight are：Chicken 42.5
Part, 25 parts of chicken bone, 10 parts of egg, 10 parts of chicken fat, 10 parts of water .05 parts of proteinase-10,0.15 part of compound fertilizer production, glucose
5 parts, 9 parts of white sugar, 2 parts of xylose, 0.05 part of vitamin B1,0.15 part of L-cysteine, 0.25 part of methionine, 10 parts of salt, taste
10 parts of essence, 25 parts of cornstarch, 5 parts of maltodextrin.
In 1-6 of the embodiment of the present invention, each component of chicken flavor material is not carried out fully according to above-mentioned parts by weight ratio
Prepare, its parts by weight ratio can be modified according to being actually needed in specific implementation process, no longer be elaborated herein.
Present invention also offers a kind of preparation method of chicken flavor material, above-mentioned chicken flavor material is used to prepare, including with
Lower step：
Step 1：By chicken, chicken bone, egg, chicken fat, water, protease, compound fertilizer production, glucose, white sugar, wood
Sugar, vitamin B1, L-cysteine, methionine, salt, monosodium glutamate, cornstarch and maltodextrin are according to any one of embodiment 1-6
The parts by weight of chicken flavor material each component weigh.
Step 2：Chicken, chicken bone, egg, chicken fat and water are put into reaction vessel, are warming up to 55-60 DEG C, adds albumen
Enzyme and compound fertilizer production, carry out enzyme digestion reaction, when insulation reaction 2-3 is small, then are warming up to 90-100 DEG C, insulation enzyme deactivation 10-
20 minutes, obtain zymolyte.
Step 3：Glucose, white sugar, xylose, vitamin B1, L-cysteine and methionine, adjustment are added into zymolyte
Temperature carries out Maillard reaction, when insulation reaction 2-3 is small, obtains the first slurries to 90-95 DEG C.
Step 4：Salt, monosodium glutamate, white sugar, cornstarch and maltodextrin are added into the first slurries to be uniformly mixed, and are obtained
Second slurries.
Step 5：Second slurries are obtained into chicken flavor material after microwave drying, crushing and 75-80 mesh screens.
In addition, further include：The step of chicken flavor material is cooled down, detect and is packed.
A kind of embodiment of the preparation method of chicken flavor material provided by the invention, is referred to embodiment 7-
10, the chicken flavor material being used to prepare in above-described embodiment.
Embodiment 7
A kind of preparation method of chicken flavor material provided in an embodiment of the present invention, comprises the following steps：
Step 1：By chicken, chicken bone, egg, chicken fat, water, protease, compound fertilizer production, glucose, white sugar, wood
Sugar, vitamin B1, L-cysteine, methionine, salt, monosodium glutamate, cornstarch and maltodextrin are according to any one of embodiment 1-6
The parts by weight of chicken flavor material each component weigh.
Step 2：Chicken, chicken bone, egg, chicken fat and water are put into reaction vessel, are warming up to 55 DEG C, add protease and
Compound fertilizer production, when insulation 2 is small, then is warming up to 90 DEG C, keeps the temperature 10 minutes, obtains zymolyte.
Step 3：Glucose, white sugar, xylose, vitamin B1, L-cysteine and methionine, adjustment are added into zymolyte
Temperature when insulation 2 is small, obtains the first slurries to 90 DEG C.
Step 4：Salt, monosodium glutamate, white sugar, cornstarch and maltodextrin are added into the first slurries to be uniformly mixed, and are obtained
Second slurries.
Step 5：Second slurries are obtained into chicken flavor material after microwave drying, crushing and 75 mesh screens.
The embodiment of the present invention further includes：The step of chicken flavor material is cooled down, detect and is packed.
Embodiment 8
A kind of preparation method of chicken flavor material provided in an embodiment of the present invention, comprises the following steps：
Step 1：By chicken, chicken bone, egg, chicken fat, water, protease, compound fertilizer production, glucose, white sugar, wood
Sugar, vitamin B1, L-cysteine, methionine, salt, monosodium glutamate, cornstarch and maltodextrin are according to any one of embodiment 1-6
The parts by weight of chicken flavor material each component weigh.
Step 2：Chicken, chicken bone, egg, chicken fat and water are put into reaction vessel, are warming up to 60 DEG C, add protease and
Compound fertilizer production, when insulation 3 is small, then is warming up to 100 DEG C, keeps the temperature 20 minutes, obtains zymolyte.
Step 3：Glucose, white sugar, xylose, vitamin B1, L-cysteine and methionine, adjustment are added into zymolyte
Temperature when insulation 3 is small, obtains the first slurries to 95 DEG C.
Step 4：Salt, monosodium glutamate, white sugar, cornstarch and maltodextrin are added into the first slurries to be uniformly mixed, and are obtained
Second slurries.
Step 5：Second slurries are obtained into chicken flavor material after microwave drying, crushing and 80 mesh screens.
The embodiment of the present invention further includes：The step of chicken flavor material is cooled down, detect and is packed.
Embodiment 9
A kind of preparation method of chicken flavor material provided in an embodiment of the present invention, comprises the following steps：
Step 1：By chicken, chicken bone, egg, chicken fat, water, protease, compound fertilizer production, glucose, white sugar, wood
Sugar, vitamin B1, L-cysteine, methionine, salt, monosodium glutamate, cornstarch and maltodextrin are according to any one of embodiment 1-6
The parts by weight of chicken flavor material each component weigh.
Step 2：Chicken, chicken bone, egg, chicken fat and water are put into reaction vessel, are warming up to 55 DEG C, add protease and
Compound fertilizer production, when insulation 2 is small, then is warming up to 100 DEG C, keeps the temperature 10 minutes, obtains zymolyte.
Step 3：Glucose, white sugar, xylose, vitamin B1, L-cysteine and methionine, adjustment are added into zymolyte
Temperature when insulation 2 is small, obtains the first slurries to 95 DEG C.
Step 4：Salt, monosodium glutamate, white sugar, cornstarch and maltodextrin are added into the first slurries to be uniformly mixed, and are obtained
Second slurries.
Step 5：Second slurries are obtained into chicken flavor material after microwave drying, crushing and 80 mesh screens.
The embodiment of the present invention further includes：The step of chicken flavor material is cooled down, detect and is packed.
Embodiment 10
A kind of preparation method of chicken flavor material provided in an embodiment of the present invention, comprises the following steps：
Step 1：By chicken, chicken bone, egg, chicken fat, water, protease, compound fertilizer production, glucose, white sugar, wood
Sugar, vitamin B1, L-cysteine, methionine, salt, monosodium glutamate, cornstarch and maltodextrin are according to any one of embodiment 1-6
The parts by weight of chicken flavor material each component weigh.
Step 2：Chicken, chicken bone, egg, chicken fat and water are put into reaction vessel, are warming up to 57 DEG C, add protease and
Compound fertilizer production, when insulation 2.5 is small, then is warming up to 99 DEG C, keeps the temperature 15 minutes, obtains zymolyte.
Step 3：Glucose, white sugar, xylose, vitamin B1, L-cysteine and methionine, adjustment are added into zymolyte
Temperature when insulation 2.5 is small, obtains the first slurries to 99 DEG C.
Step 4：Salt, monosodium glutamate, white sugar, cornstarch and maltodextrin are added into the first slurries to be uniformly mixed, and are obtained
Second slurries.
Step 5：Second slurries are obtained into chicken flavor material after microwave drying, crushing and 80 mesh screens.
The embodiment of the present invention further includes：The step of chicken flavor material is cooled down, detect and is packed.
In conclusion a kind of chicken flavor material provided by the invention, its form include chicken, chicken bone, egg, chicken fat, water,
Protease, compound fertilizer production, glucose, white sugar, xylose, vitamin B1, L-cysteine, methionine, salt, monosodium glutamate,
Cornstarch and maltodextrin.The present invention participates in enzyme digestion reaction using protease and compound fertilizer production, can be by chicken
Protein be hydrolyzed to small molecule flavor peptide and amino acid, improve the rear taste and delicate flavour of product, by the present invention optimize after enzyme
Solution condition is digested, and can improve enzymatic hydrolyzation to greatest extent.Compound fertilizer production is by fermenting by aspergillus oryzae strain
It is made, comprising two kinds of activity of endo protease and circumscribed peptase, under the synergistic effect of both enzymes, is produced in enzymolysis process
Bitter peptides are degraded, and bitter taste disappears, and improve the taste of zymolyte, meanwhile, other polypeptides are also degraded to amino acid so that enzymolysis
The content of amino acid is more abundant in thing.Enzyme solution mild condition in preparation method of the present invention, easy to control, the production after enzymolysis
Thing is acted on glucose, white sugar, xylose, vitamin B1, L-cysteine and methionine, and it is fragrant can to produce strong meat true to nature
Taste.The DE values (reduced sugar accounts for the percentage of syrup dry matter) of maltodextrin are relatively low, are not susceptible to unbutton or divest one's upper garment change reaction under high temperature, can
The heat endurance of the chicken flavor material of the present invention is improved, keeps fragrance component not lose, consistency so that the perfume (or spice) of chicken flavor material
Gas is more strong true to nature.In addition, maltodextrin can also be such that grease is evenly distributed in slurries, and when avoiding water-oil separating, grease
Oil film is formed in surface of material, influences moisture evaporation during vacuum drying, so as to shorten vacuum drying time, reduces energy consumption, meanwhile,
Since maltodextrin and grease mix and are uniformly distributed, grease and air can be avoided directly to contact, improve the stability of product,
Extend the shelf life.The chicken flavor material prepared by the present invention, farthest remains the genuineness of natural chicken meat, greatly
Amplitude improves the mellow expressive force for stewing rear delicate flavour, and mouthfeel is true, long times of aftertaste, and has good heat endurance, and 121
DEG C sterilization after, only 10% denaturation, disclosure satisfy that process of thermal treatment requirement in food industry.
Although the present invention has described it in detail and cited embodiments, but for those of ordinary skill in the art come
Say, it is clear that various schemes, modification and the change that can be made as specified above, should be construed as being included in the claims in the present invention
Within the scope of.
Claims (9)
1. a kind of chicken flavor material, it is characterised in that each component of the chicken flavor material and corresponding parts by weight are：
45-60 parts of chicken, 20-40 parts of chicken bone, 5-15 parts of egg, 5-15 parts of chicken fat, 5-15 parts of water .01-0.1 parts of proteinase-10,
0.05-0.2 parts of compound fertilizer production, 1-10 parts of glucose, 1-15 parts of white sugar, 1-5 parts of xylose, vitamin B1 0.01-0.1
Part, 0.05-0.2 parts of L-cysteine, 0.1-0.3 parts of methionine, 5-15 parts of salt, 5-15 parts of monosodium glutamate, cornstarch 20-30
Part, 1-10 parts of maltodextrin.
2. chicken flavor material according to claim 1, it is characterised in that the parts by weight ratio of the chicken and chicken bone is
(1.5-2):1。
3. chicken flavor material according to claim 1, it is characterised in that the parts by weight ratio of the chicken and chicken bone is
1:0.6。
4. chicken flavor material according to claim 1, it is characterised in that the weight of the protease and compound fertilizer production
It is 1 to measure number ratio:(1-4).
5. chicken flavor material according to claim 1, it is characterised in that the weight of the protease and compound fertilizer production
It is 1 to measure number ratio:2.
6. chicken flavor material according to claim 1, it is characterised in that the vitamin B1, L-cysteine and egg ammonia
The parts by weight ratio of acid is 1:(1-4):(2-6).
7. chicken flavor material according to claim 1, it is characterised in that the vitamin B1, L-cysteine and egg ammonia
The parts by weight ratio of acid is 1:2:4.
8. a kind of preparation method of claim 1-7 any one of them chicken flavor materials, it is characterised in that including following step
Suddenly：
Step 1：By chicken, chicken bone, egg, chicken fat, water, protease, compound fertilizer production, glucose, white sugar, xylose, dimension
Raw element B1, L-cysteine, methionine, salt, monosodium glutamate, cornstarch and maltodextrin is according to any one of claim 1-7 institutes
The parts by weight for the chicken flavor material each component stated weigh；
Step 2：Chicken, chicken bone, egg, chicken fat and water are put into reaction vessel, are warming up to 55-60 DEG C, add protease and
Compound fertilizer production, when insulation 2-3 is small, then is warming up to 90-100 DEG C, keeps the temperature 10-20 minutes, obtains zymolyte；
Step 3：Glucose, white sugar, xylose, vitamin B1, L-cysteine and methionine, adjustment are added into the zymolyte
Temperature when insulation 2-3 is small, obtains the first slurries to 90-95 DEG C；
Step 4：Salt, monosodium glutamate, white sugar, cornstarch and maltodextrin are added into first slurries to be uniformly mixed, and are obtained
Second slurries；
Step 5：Second slurries are obtained into chicken flavor material after microwave drying, crushing and 75-80 mesh screens.
9. the preparation method of chicken flavor material according to claim 8, it is characterised in that further include：It is in by the chicken
The step of taste substance cooling, detection and packaging.
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| CN201711292232.9A CN107981312A (en) | 2017-12-08 | 2017-12-08 | A kind of chicken flavor material and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527419A (en) * | 2018-12-28 | 2019-03-29 | 江苏特味浓生物技术开发有限公司 | Orleans chicken meal and preparation method thereof |
| CN110115364A (en) * | 2019-05-10 | 2019-08-13 | 宁夏大学 | A kind of herbal cuisine chicken meat powder flavouring and preparation method thereof to fill blood |
| CN110477345A (en) * | 2019-09-27 | 2019-11-22 | 湖南省嘉品嘉味生物科技有限公司 | A kind of old hen flavoring and preparation method |
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| CN103750254A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Chicken essence and preparation method thereof |
| CN104738517A (en) * | 2015-03-19 | 2015-07-01 | 上海应用技术学院 | Concentrated compound condiment with chicken flavor and preparation method of concentrated compound condiment |
| CN107198211A (en) * | 2017-06-13 | 2017-09-26 | 上海应用技术大学 | A kind of chicken essence and preparation method thereof |
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| CN101874590A (en) * | 2009-11-17 | 2010-11-03 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
| CN103750254A (en) * | 2013-12-28 | 2014-04-30 | 广州市天惠食品有限公司 | Chicken essence and preparation method thereof |
| CN104738517A (en) * | 2015-03-19 | 2015-07-01 | 上海应用技术学院 | Concentrated compound condiment with chicken flavor and preparation method of concentrated compound condiment |
| CN107198211A (en) * | 2017-06-13 | 2017-09-26 | 上海应用技术大学 | A kind of chicken essence and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527419A (en) * | 2018-12-28 | 2019-03-29 | 江苏特味浓生物技术开发有限公司 | Orleans chicken meal and preparation method thereof |
| CN109527419B (en) * | 2018-12-28 | 2021-10-15 | 江苏特味浓食品股份有限公司 | Orleans chicken powder and preparation method thereof |
| CN110115364A (en) * | 2019-05-10 | 2019-08-13 | 宁夏大学 | A kind of herbal cuisine chicken meat powder flavouring and preparation method thereof to fill blood |
| CN110477345A (en) * | 2019-09-27 | 2019-11-22 | 湖南省嘉品嘉味生物科技有限公司 | A kind of old hen flavoring and preparation method |
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