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A kind of preparation method and application of oligopeptide-rich chicken powder

An oligopeptide, chicken powder technology, applied in the direction of food hydrolysis, food science, etc., can solve the problems of undiscovered patent publications, etc., and achieve the effect of improving application value, simple method and convenient operation

Active Publication Date: 2017-11-10
滁州爱厨易食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method rich in oligopeptide chicken powder, the steps are as follows:

[0031] (1) Weigh raw materials: raw material components and percentage by weight are: chicken breast 60%, chicken skeleton 35%, chicken skin 5%;

[0032] (2) Pretreatment: Add 3 times the quality of pure water to the raw material in step (1), and ultrasonically treat it at 200w for 15min to obtain the pretreated mixture;

[0033] (3) Controllable enzymatic hydrolysis: add 1mol / L sodium hydroxide solution to step (2), adjust the pH to 8.0, add 0.3% trypsin and 0.1% alkaline protease according to the total mass of chicken breast meat, chicken skeleton and chicken skin, at 50°C, Enzymolysis for 3 hours, then add 1mol / L hydrochloric acid solution to adjust the pH to 6.0, then add 0.2% neutral protease, 0.1% papain, 0.1% flavor protease according to the total mass of chicken breast meat, chicken skeleton and chicken skin, 55°C, enzymolysis 5h, heat up to 100°C, keep for 10min, inactivate t...

Embodiment 2

[0039] A preparation method rich in oligopeptide chicken powder, the steps are as follows:

[0040] (1) Weigh raw materials: raw material components and percentage by weight are: chicken breast 55%, chicken skeleton 35%, chicken skin 10%;

[0041] (2) Pretreatment: Add 3 times the quality of pure water to the raw material of step (1), and ultrasonically treat at 300w for 10min to obtain the pretreated mixture;

[0042] (3) Controllable enzymatic hydrolysis: add 1mol / L sodium hydroxide solution to step (2), adjust the pH to 7.5, add 0.6% trypsin and 0.2% alkaline protease according to the total mass of chicken breast meat, chicken skeleton and chicken skin, at 55°C, Enzyme hydrolyze for 1.5h, then add 1mol / L hydrochloric acid solution to adjust the pH to 6.0, then add 0.3% neutral protease, 0.15% papain, 0.15% flavor protease according to the total mass of chicken breast meat, chicken skeleton and chicken skin, 50°C, enzyme Decompose for 4 hours, raise the temperature to 95°C,...

Embodiment 3

[0048] A preparation method rich in oligopeptide chicken powder, the steps are as follows:

[0049] (1) raw material components and percentage by weight are: chicken breast meat 65%, chicken skeleton 32%, chicken skin 3%, get raw material;

[0050] (2) Pretreatment: Add 3 times the quality of pure water to the raw material in step (1), and ultrasonically treat it at 120w for 20min to obtain the pretreated mixture;

[0051] (3) Controllable enzymatic hydrolysis: add 1mol / L sodium hydroxide solution to step (2), adjust the pH to 8.5, add 0.75% trypsin and 0.25% alkaline protease according to the total mass of chicken breast meat, chicken skeleton and chicken skin, at 55°C, Enzymolysis for 1 hour, then add 1mol / L hydrochloric acid solution to adjust the pH to 6.5, then add 0.6% neutral protease, 0.3% papain, 0.3% flavor protease according to the total mass of chicken breast meat, chicken skeleton and chicken skin, 55°C, enzymolysis 3h, heat up to 98°C, keep for 10min, inactivate...

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PUM

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Abstract

The invention relates to a preparation method of chicken powder containing rich oligopeptides. The preparation method comprises steps as follows: preparation of raw materials comprising, in parts by weight, 55-65 parts of chicken breast, 30-40 parts of chicken skeletons and 1-10 parts of chicken skin; pre-processing; controllable enzymatic hydrolysis; centrifugal filtration; vacuum condensation: filtrate is subjected to vacuum condensation until the concentration of solid matters reaches 35%-55%; spray drying: the filtrate is subjected to spray drying, and the chicken powder containing rich oligopeptides is obtained. The preparation method is simple, operation is convenient, and costs are low; the chicken skeletons and the chicken skin are further utilized, and the application value and the production value are increased; the content of protein in the chicken powder prepared with the method reaches 50%-60%, the content of fat reaches 30%-40%, the water content reaches 1%-3%, the content of peptidyl nitrogen reaches 80%-90%, and the content of the oligopeptides with the molecular weight smaller than or equal to 1,000 Da is higher than or equal to 90%; the chicken powder has a color ranging from pale yellow to pale brown and has a rich flavor of stewed chicken soup, the content of small molecular peptides, especially peptides with the molecular weight smaller than 1,000 Da is increased, accordingly, the chicken powder can be absorbed and utilized by human bodies more easily, and the health level of the human bodies is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method and application of oligopeptide-rich chicken powder. Background technique [0002] As an extremely important part of poultry meat, chicken is known as the "source of nutrition" for its unique delicacy and nourishing effect in national dishes. Chicken meat is tender and delicious, and chicken is rich in nutrients, so it has a very wide range of effects. The content of protein in chicken is high, there are many kinds of amino acids, and the digestibility is high, it is easy to be absorbed by the human body, and the fat content is low, and the fat contained is mostly unsaturated fatty acids, which can enhance physical strength and strengthen the body. Chicken bones are quite nutritious. The protein and fat content are similar to the same amount of fresh meat, while the calcium, phosphorus, iron, zinc and other mineral elements are several times that of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/26
CPCA23V2002/00A23V2300/28
Inventor 张伟伟李秉业李洪久刘杨
Owner 滁州爱厨易食品有限公司
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