Method for producing chicken flavor essence base material by using chicken framework

A technology of chicken skeleton and chicken, which is applied in application, food preparation, food science, etc., can solve the problems of high cost of meat flavor and low utilization rate of chicken bones, and achieve the effects of improving resource utilization efficiency, short cycle time, and reducing costs

Inactive Publication Date: 2009-10-21
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] Aiming at the low utilization rate of chicken bones and the high cost of preparing meat flavors, the present invention takes biological enzymatic hydrolysis as a breakthrough point based on the ingredients of chicken bone paste. The chicken bone paste does not undergo high-temperature cooking treatment, and is direct...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] After the fresh and clean chicken skeleton is crushed by a bone crusher, it is put into a colloid mill and ground into a chicken bone paste with a diameter of 10±5 μm. Transfer the chicken bone paste into the reaction kettle, add water to make the solid content reach 8%, and adjust the pH to 7.0 with sodium hydroxide solution. Add complex protease at 0.5% of the solid content, raise the temperature to 55°C, and perform enzymatic hydrolysis for 3 hours.

[0027] After the enzymolysis is completed, the Maillard reaction solution is prepared according to the following ratio: glucose 10%, xylose 15%, cysteine ​​hydrochloride 1%, glycine 2%, chicken bone paste hydrolyzate 30%, chicken fat 3% , yeast powder 12%, vitamin B 1 0.5%, the rest is water. Raise the temperature to 100°C to carry out Maillard reaction, and react for 60 minutes to obtain the chicken flavor essence base material.

Embodiment 2

[0029] After the fresh and clean chicken skeleton is crushed by a bone crusher, it is put into a colloid mill and ground into a chicken bone paste with a diameter of 10±51 μm. Transfer the chicken bone paste into the reaction kettle, add sterile water to make the solid content reach 8%, and adjust the pH to 7.0 with sodium hydroxide solution. Add complex protease at 1% of the solid content, raise the temperature to 55°C, and perform enzymatic hydrolysis for 4 hours.

[0030] After the enzymolysis is completed, the Maillard reaction solution is prepared according to the following ratio: 15% glucose, 5% xylose, 2% cysteine ​​hydrochloride, 1% glycine, 40% chicken bone paste hydrolyzate, and 2% chicken fat , yeast powder 15%, vitamin B 1 1%, the rest is water. Raise the temperature to 110°C to carry out the Maillard reaction, and react for 90 minutes to obtain the chicken flavor essence base material.

Embodiment 3

[0032] After the fresh and clean chicken skeleton is crushed by a bone crusher, it is put into a colloid mill and ground into a chicken bone paste with a diameter of 10±5 μm. Transfer the chicken bone paste into the reaction kettle, add sterile water to make the solid content reach 8%, and adjust the pH to 7.0 with sodium hydroxide solution. Add complex protease at 1.5% of the solid content, raise the temperature to 55°C, and perform enzymatic hydrolysis for 5 hours.

[0033] After the enzymolysis is completed, the Maillard reaction solution is prepared according to the following proportions: glucose 5%, xylose 10%, cysteine ​​hydrochloride 3%, glycine 1%, chicken bone paste hydrolyzate 50%, chicken fat 5% , yeast powder 10%, vitamin B 1 1.5%, and the rest is water; heat up to 120°C for Maillard reaction, and react for 120 minutes to obtain the chicken flavor essence base material.

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PUM

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Abstract

The invention relates to a method for producing a chicken flavor essence base material by using a chicken framework, which comprises the following steps: firstly, crushing the cleaned chicken framework by a bone crusher, grinding the crushed chicken framework into chicken bone cement of which diameter is 10 +/- 5mu m by a colloid grinder, directly delivering the chicken bone cement into a reaction kettle without high-temperature boiling, adding water into the chicken bone cement to make the solid content reach 8 percent, and adjusting the pH to 7.0 by using 10 percent NaOH solution; adding 0.5 to 1.5 percent of composite proteinase by mass of the chicken bone cement into the mixture, and carrying out enzymolysis for 3 to 5 hours at a temperature of 55 DEG C; adding a thermal reaction mixture into the reaction kettle; heating the reaction kettle to make the mixture react at a temperature of between 100 and 125 DEG C; and after reacting for 30 to 180 minutes, obtaining the essence base material with intense chicken flavor, wherein the thermal reaction mixture comprises: 5 to 15 percent of glucose, 5 to 10 percent of xylose, 1 to 3 percent of cysteine hydrochloride, 1 to 3 percent of glycin, 30 to 50 percent of enzymolysis liquid, 1 to 5 percent of chicken fat, 5 to 20 percent of yeast powder, and 0.5 to 1.5 percent of vitamin B1.

Description

1. Technical field [0001] The invention relates to the preparation technology of meat flavor essence, especially the preparation technology of Chinese characteristic essence, and belongs to the technical field of food ingredients. 2. Background technology [0002] Meat flavor is a new type of edible flavor developed in the last 30 years, also known as heat-reactive flavor, which includes a series of flavors of animal meat products including pork flavor, beef flavor, chicken flavor, various seafood flavors, etc. The general term for food flavors can be widely used in processed meat foods and convenience foods. Meat flavors are usually divided into two categories: natural meat flavors and synthetic meat flavors. Heat-reactive flavors are generally obtained by simulating the formation of natural meat flavors. It is a thermal reaction system composed of precursor substances that produce certain meaty aromas. Under specific conditions, it undergoes a series of complex Maillard ...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 贾士儒王曙光乔长晟谭之磊李宾江建梅
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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