Preparation method for compound chicken powder rich in flavor amino acid with high ratio and small molecular weight
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A small molecular weight, amino acid technology, applied in the field of compound chicken powder preparation, can solve few problems, achieve good sterilization effect, promote dispersion and solubility, and maintain good quality
Active Publication Date: 2014-09-17
JIANGNAN UNIV +1
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Problems solved by technology
In recent years, research on microwave sterilization has involved foods such as milk (Xiao Miaoxin, 2005), bread (Song Ru, 2005), meat products (Sun Chengfeng, 2001, Zhao Kai, 2001, Zheng Lin, 2002) etc. There are also many related invention patents, mainly focusing on soft packaging, canned fruit and vegetable packaged food, bean products, etc., such as a microwave sterilization method for soft packaged food (publication number CN102835714A), a new microwave sterilization process for canned fruit and vegetable food (publication number CN1631179), a new process of swirling wave microwave sterilization of fruit and vegetable food (public number CN1864499), a process for antisepsis and preservation of soybean products packed with microwave sterilized nitrogen gas (public number CN101006804), etc., and the sterilization and effect of compound chicken powder have been reported at home and abroad still very little
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Embodiment 1
[0036] Example 1 Preparation of a kind of original flavor compound chicken powder rich in small molecular weight and delicious amino acid
[0037] The product is composed of the following raw materials: amino acid powder with small molecular weight and umami taste 110Kg, salt 200Kg, monosodium glutamate 150Kg, I+G 9Kg, succinic acid 1Kg, yeast extract 20Kg, glucose + sucrose (1:2) 150Kg , maltodextrin 150Kg, corn starch 80Kg, chicken powder 80Kg, chicken oil 30Kg, white pepper powder 3Kg, ginger powder 3Kg, garlic powder 3Kg, egg yolk powder 4Kg, carotene 1Kg and edible silicon dioxide 6Kg.
[0038] (1) Preparation of amino acids with small molecular weight and umami taste: Soy protein isolate was hydrolyzed with 6 mol / L hydrochloric acid for 22 hours at 100°C, and the liquid-to-material ratio was 1:10. After cooling the acid hydrolyzate, add soda ash for neutralization, adjust it to pH 7.0, and then filter to remove the residue. Take the filtrate of acid hydrolysis, adjust t...
Embodiment 2
[0046] Example 2 Preparation of a compound chicken powder rich in small molecular weight and umami-flavored spicy flavor
[0047] This product is composed of the following raw materials, calculated by the amount per ton: 120Kg of amino acid powder with small molecular weight and umami taste, 100Kg of chili powder, 100Kg of salt, 150Kg of monosodium glutamate, 7Kg of I+G, 1Kg of succinic acid, and 15Kg of yeast extract , glucose + sucrose (1:2) 140Kg, maltodextrin 160Kg, corn starch 80Kg, chicken powder 80Kg, chicken oil 35Kg, egg yolk powder 4Kg, carotene 1Kg, white pepper powder 3Kg, ginger powder 2Kg, garlic powder 2Kg and edible Silicon dioxide 6Kg.
[0048] (1) Preparation of amino acids with small molecular weight and umami taste: same as Example 1
[0049] (2) The basic formula of compound chicken powder is: according to the following proportions, prepare high-proportion small molecular weight umami amino acid chicken powder: small molecular weight umami amino acid powd...
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Abstract
The invention provides a preparation method for compound chicken powder rich in flavor amino acid with high ratio and small molecular weight and belongs to the technical field of food resource development and processing. According to the preparation method, the compound chicken powder is produced according to the following sequence: carrying out acid hydrolysis on soybean protein isolate; carrying out microwave vacuum freeze-drying to prepare plant protein hydrolysate; blending with pure chicken powder, a compound flavor agent, spices and the like; adding an embedding agent; and carrying out superfine grinding, microwave sterilization, and sealing and packaging to obtain a final product. According to the preparation method, microwave vacuum freeze-drying, superfine grinding and microwave sterilization technologies are adopted in a preparation process so that flavor substances in a compound chicken powder product keep the salty and fresh flavor and the flavescent color and luster to the greatest degree; meanwhile, micro-molecule flavor amino acid added in compound chicken powder and an embedding technology can be used for significantly improving the tolerance to heat, acid and alkali of a product. The compound chicken powder is scientific in formula, abundant in nutrition, and proper in umami. The preparation method is reasonable in procedures, simple to operate, short in production period and suitable for industrial production.
Description
technical field [0001] The invention relates to a method for preparing compound chicken powder rich in amino acids with a high proportion of small molecular weight and umami flavor, and belongs to the technical field of food resource development and processing. Background technique [0002] Compound chicken powder is made by mixing edible salt, monosodium glutamate, chicken, chicken bone powder or its concentrated extract, monosodium glutamate and other auxiliary materials, with or without adding flavoring agents such as spices or edible flavors. A complex seasoning that combines the rich aroma and umami taste of chicken. In recent years, this type of product has been favored by consumers, but in order to improve the freshness of the product, the compound chicken powder currently on the market will contain a relatively high proportion of monosodium glutamate, which is unsafe to human health. At the same time, traditional compound chicken powder Chicken powder is easily deco...
Claims
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