A kind of enzymatic hydrolysis method of Luhua chicken feather and application of its product in salty essence

Abstract

The present invention discloses an enzymolysis method for Luhua chicken feathers and an application of an enzymolysis product in savory flavors. According to the enzymolysis method, the Luhua chicken feathers are crushed, boiled in water at a high temperature, cooled for protease enzymolysis, and then subjected to filtering and centrifuging, thereby obtaining a product; and the product is subjected to Maillard reaction, and then the final enzymolysis product is applied to the savory flavors. Multiple techniques of microwave and immobilized protease enzymolysis technology are used in combination in the present invention, and thus make the enzymolysis product not only contain free amino acids we need, but also contain certain peptides with different molecular weights. In addition, the microwave radiation heat treatment is carried out to make more action sites of proteins and enzymes exposed, thus greatly shortening the reaction time. Moreover, through the immobilized protease enzymolysis technology, the enzyme reaction is continuous, and the reuse of the enzyme is realized. The enzymolysis product has a very good market prospect since the Luhua chicken feathers are low in price and easy to obtain.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to an enzymatic hydrolysis method of reed chicken feathers and the application of the product in salty essence. Background technique [0002] Reed chicken feathers are rich in major elements, trace elements, vitamins and some growth factors. Its crude protein content reaches about 90%, and the cystine content reaches 4.65%. Except for the relatively low methionine and lysine content, The composition of essential amino acids of other animals is higher than that of fishmeal. So chicken feathers are a good source of protein. Moreover, amino acids such as glutamic acid and aspartic acid are quite rich in content, which can be used to make food additives in the food processing industry. The hydrolysis and enzymolysis solution can be subjected to Maillard reaction, and the product can be used in salty essence to prepare a flavor-enhancing liquid with delicious taste, rich nutrition and obv...

AI Technical Summary

Problems solved by technology

In industry, strong acid is commonly used to hydrolyze the keratin protein of reed chicken feathers through high temperature and high pressure process. Hydrolysis can form some flavor precursors, mainly free amino acids, but at the same time it also produces many undesirable by-products, such as carcinogenic 1, 3-dichloro-2-propanol and 3-chloro-1,2-propanediol; and after hydrolysis by this method, the hydrolyzate is generally neutralized with alkali, so that the product has a high salt content

Moreover, in the traditional enzymatic hydrolysis technology, the enzyme remains in the reaction solution, which makes it difficult to continue and automate the enzyme reaction, and is also not conducive to the final separation and purification.