Powdery yeast extract with chicken flavor and preparation method thereof

A powdery yeast and extract technology is applied in the production field of powdery yeast extract, which can solve the problems of no yeast extract research report and inconspicuous characteristic flavor, and achieve a rich taste, enhanced natural flavor and full aroma. Effect

Active Publication Date: 2011-05-18
珠海天香苑生物科技发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the current yeast extract has a bouillon aroma, the characteristic flavor is not obvious
[0003] Although the United States, Japan, Germany and other countries have conducted research on the thermal reaction of meat-flavored flavorings, there is no research report on yeast extract-related products with obvious characteristic flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh raw materials according to the following parts by weight: 250 parts of chicken, 350 parts of water, 0.5 parts of compound enzyme, 1.0 part of flavor enzyme, 0.15 part of neutral protease, 5 parts of ginger, 50 parts of active yeast, 10.5 parts of salt, 5 parts of white sugar 4 parts, 4 parts of glucose.

[0022] Thaw the chicken, cut it into pieces, then rinse it with water to remove the blood, put the processed chicken into the pot, add water and ginger, cook it, put the cooked chicken into a meat grinder and smash it, put the broken Put the chicken together with the water for boiling the chicken into the reaction kettle, add compound enzyme and flavor enzyme, control the temperature at 50-60 degrees, add alkali to adjust the pH to 5-7, stir the enzymolysis, boil the enzymolysis solution at high temperature, and kill the enzyme. Obtain chicken enzymatic solution; (2), weigh active yeast and appropriate amount of water and add to the tank, fully stir and mix, add ...

Embodiment 2

[0025] Weigh raw materials according to the following parts by weight: 200 parts of chicken bone essence, 360 parts of water, 0.4 parts of compound enzyme, 0.8 part of flavor enzyme, 0.2 part of neutral protease, 1 part of ginger, 70 parts of active yeast, 24 parts of auxiliary materials, salt 14 parts, white sugar 5 parts, glucose 6 parts.

[0026] Thaw the chicken bone, cut into pieces, rinse with water to remove the blood, put the processed chicken bone into a pot, add water and ginger, cook it, put the cooked chicken bone into a meat grinder and grind Crumble, put the crushed chicken bones together with the boiling water into the reaction kettle, add compound enzymes and flavor enzymes, control the temperature at 50-60 degrees, add alkali to adjust the pH to 5-7, stir for enzymatic hydrolysis , boil the enzymolysis solution at high temperature, inactivate the enzyme, and obtain the chicken enzymolysis solution; (2), weigh active yeast and an appropriate amount of water and...

Embodiment 3

[0028] Weigh raw materials according to the following parts by weight: 230 parts of chicken bone oil, 320 parts of water, 0.5 parts of compound enzyme, 0.8 part of flavor enzyme, 0.2 part of neutral protease, 1.2 parts of ginger block, 58 parts of active yeast, 12 parts of table salt, white 5 parts of granulated sugar, 5 parts of glucose.

[0029] Thaw the chicken bone oil, cut into pieces, rinse with water to remove the blood, put the processed chicken bone oil into a pot, add water and ginger, cook it, put the cooked chicken bone oil into a meat grinder and beat Crumble, put the broken chicken bone oil and the water for boiling the chicken bone oil into the reaction kettle, add compound enzyme and flavor enzyme, control the temperature at 50-60 degrees, add alkali to adjust the pH to 5-7, stir for enzymatic hydrolysis , boil the enzymolysis solution at high temperature, inactivate the enzyme, and obtain the chicken enzymolysis solution; (2), weigh active yeast and an appropr...

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PUM

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Abstract

The invention discloses a powdery yeast extract with a chicken flavor. The preparation method for the powdery yeast extract with the chicken flavor comprises the following steps of: charging chicken enzyme hydrolysate prepared from chicken, chicken ossein or chicken bone oil and yeast hydrolysate prepared from active yeast and neutral protease into a reactor, raising the temperature to 95 DEG C, and holding the temperature for 20 minutes; adding common salt, white granulated sugar and glucose into the reactor, and fully stirring the mixture for several minutes to dissolve the mixture and obtain a solution; and spraying and drying the solution to obtain the powdery yeast extract with the chicken flavor. The raw materials of the powdery yeast extract with the chicken flavor are purely natural; and the obtained product has the advantages of full and soft aroma, heavy aftertaste, persistent flavor and high temperature resistance, is endowed with a specific aroma with a main aroma of chicken, and can cover up odor and enhance natural flavors. Moreover, the powdery yeast extract with the chicken flavor has the characteristics of small amount, full-bodied taste, and fresh and sweet tasteequalization. The protein content is high, so that the protein standard within chicken essence (powder) national standards can be obviously improved. Furthermore, the product is not added with additional flavor essences, aromatic chemicals and antiseptic agents, and thus is purely natural and environment-friendly.

Description

technical field [0001] The invention relates to a chicken-flavored powdered yeast extract, and also relates to a production method of the chicken-flavored powdered yeast extract. Background technique [0002] As a food ingredient, yeast extract has been widely used in instant noodles, meat products, seasonings and other industries. Although the current yeast extract has a bouillon aroma, the characteristic flavor is not obvious. [0003] Although the United States, Japan, Germany and other countries have conducted research on the thermal reaction of meat-flavored flavorings, there is no research report on yeast extract-related products with obvious characteristic flavors. [0004] Different from ordinary yeast extract and flavor, flavored yeast extract can be regarded as a combination of yeast extract and flavor because it combines thermal reaction technology and its main raw material is yeast extract. Flavored yeast extract not only has the advantage of good taste of yeas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 张敬松王卓范全龙
Owner 珠海天香苑生物科技发展股份有限公司
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