Method for preparing chicken essence with control oxidization--Maillard Reaction of chicken fat raw material

A Maillard reaction and chicken flavor technology, applied in food preparation, application, food science and other directions, can solve the problem of less chicken flavor, and achieve the effects of rich and harmonious flavor, low product cost, and easy operation.

Inactive Publication Date: 2008-12-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few domestic systematic studies on the preparation of chicken essence by using chicken fat controlled oxidation-thermal reaction process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Add 30g of raw chicken fat into the round bottom flask, heat it in an oil bath at 130°C, and open the air after reaching the reaction temperature (air velocity 8m 3 / kg.h) and stop the reaction after timing for 2 hours, sampling and analyzing the peroxide value of oxidized chicken fat is 343.49mmol / kg, the anisidine value is 338.52, and the acid value is 3.20mgKOH / g. Take by weighing 0.136g oxidized chicken fat and add xylose 1.4g, glucose 0.6g, L-cysteine ​​1.5g, water 10g, make the mass percentage composition of oxidized chicken fat 1%, place in the autoclave, After reacting at 115° C. for 50 minutes, the chicken essence was obtained.

Embodiment 2

[0020] Add 30g of raw chicken fat into the round bottom flask, heat it in an oil bath at 130°C, and open the air after reaching the reaction temperature (air velocity 6m 3 / kg.h) and stop the reaction after timing for 3 hours, sampling and analyzing the peroxide value of oxidized chicken fat is 292.75mmol / kg, the anisidine value is 372.47, and the acid value is 4.41mgKOH / g. Take by weighing 0.272g oxidized chicken fat and add xylose 1.4g, glucose 0.6g, L-cysteine ​​1.5g, water 10g, make the mass percentage composition of oxidized chicken fat 2%, place in autoclave, After reacting at 120°C for 40 minutes, the chicken essence was obtained.

Embodiment 3

[0022] Add 30g of raw chicken fat into the round bottom flask, heat it in an oil bath at 140°C, and open the air after reaching the reaction temperature (air velocity 10m 3 / kg.h) and stop the reaction after timing for 2 hours, sampling and analyzing the peroxide value of oxidized chicken fat is 306.99mmol / kg, the anisidine value is 348.88, and the acid value is 4.32mgKOH / g. Take by weighing 0.136g oxidized chicken fat and add xylose 1.4g, glucose 0.6g, L-cysteine ​​1.5g, water 10g, make the mass percentage composition of oxidized chicken fat 1%, place in the autoclave, After reacting at 110° C. for 60 minutes, the chicken essence was obtained.

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PUM

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Abstract

The invention provides a method for preparing chicken essence by controlling oxidation-Maillard reaction of chicken fat raw material, which belongs to the technical field of food additive. The method of the invention uses the chicken fat as the raw material; at the reaction temperature of 120-170 DEG C, air is pumped into the chicken fat by a type of bottom bubbling ventilation, with the air flowing speed of 2-10m<3>/kg.h and the oxidation time of 1-6 hours; xylose, glucose, L-cysteine and water with a certain quantity are added into the oxidation chicken fat to carry out the Maillard reaction at the temperature of 110-120 DEG C so as to prepare the chicken essence. The chicken essence prepared by the method of the invention can be widely applied to seasonings such as instant noodle seasoning, chicken essence, and the like; the selected raw material is natural without harms, the meat taste is real and delicious, the fragrance is strong and harmonic; as the chicken essence is characterized in that meat fragrance is strong, therefore, the method of the invention is a good way for preparing natural chicken essence. The method of the invention uses the air as the oxidant and carries out the reaction at high temperature; furthermore, the operation is easy and the cost of product is low.

Description

technical field [0001] A method for preparing chicken essence by controlled oxidation of chicken fat raw material-Maillard reaction. The invention relates to a method for preparing chicken essence by using natural chicken fat as raw material through controlled oxidation of fat-Maillard reaction, which belongs to food additives technology field. Background technique [0002] The invention relates to a method for preparing chicken essence by utilizing carbonyl compounds such as small molecule aldehydes, ketones and carboxylic acids in chicken fat oxidation products and amino compounds such as amino acids, peptides and polypeptides to carry out Maillard reaction. [0003] Chicken essence is a new type of food additive developed in the past ten years in China. Its application fields include chicken essence, instant noodle seasoning, instant rice noodle seasoning, sausage, roast chicken, various cooked meat products, spicy sauce and various snack foods. At present, the chicken e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/315A23L27/26A23L13/50
Inventor 单良金青哲刘元法王薇王兴国宋志华
Owner JIANGNAN UNIV
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