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Method for preparing flavor chicken protein through aqueous enzymatic method and seasoner preparing method

A water enzymatic method and seasoning technology, which is applied to the protein components of meat, food preparation, protein food components, etc., can solve the problem of not being able to provide the real delicious taste of chicken, and achieve the effect of reducing side reactions

Inactive Publication Date: 2015-12-30
SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defect in the prior art that only compounded chicken protein powder is used as a raw material for preparing chicken essence seasoning, which cannot provide real delicious taste in chicken, and to provide a method for preparing flavored chicken protein by an aqueous enzymatic method , seasoning preparation method and product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Take the mixture of chicken breast meat and chicken skeleton, add 10-15 times the mass of water, cook at 90°C-100°C for 0.5h-2h, grind and emulsify through a colloid mill to obtain colloidal chicken juice; adjust the pH to 7-8, and cool to 45℃~65℃, add 5wt% protease (mass ratio neutral protease: flavor protease=1:1~3:1), constant temperature enzymatic hydrolysis for 2h~8h, heat to 90℃~100℃ for 10min after the reaction Inactivate the enzyme to obtain the enzymolysis supernatant;

[0020] (2) Pass the enzymatic hydrolysis supernatant through the Ultra-flo ultrafiltration system, take the permeate between the two membranes (three-stage products 1000Da~5000Da; 5000Da~10000Da; 10000Da~20000Da), and concentrate under reduced pressure to obtain chicken protein peptides .

Embodiment 2

[0022] (1) Take the chicken protein peptide solution that has been formulated into a solid content of 3% to 10%, and add a certain amount of xylose (or L-proline, glucose, L-glycine) according to the flavor requirements to make the final solution concentration reach 10-12wt%, adjust the pH value to 7-10;

[0023] (2) Pump the mixed solution into the high-voltage pulse electric field treatment chamber for Maillard reaction; the high-voltage pulse electric field strength is 15kV / cm-55kV / cm; the pulse frequency is 100Hz-600Hz; the pulse width is 20μs-60μs; the temperature of the reactant is controlled Below 40°C;

[0024] (3) Further concentrating, extracting or drying the reaction product to prepare a product.

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PUM

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Abstract

The invention discloses a method for preparing flavor chicken protein through an aqueous enzymatic method and a seasoner preparing method. The method for preparing the flavor chicken protein through the aqueous enzymatic method comprises the following steps that 1, chicken breasts, chicken bones and water of 10-15 mass folds are boiled for 0.5 h to 2 h at the temperature of 90 DEG C to 100 DEG C, smashing and emulsifying are carried out, the pH is adjusted to be 7-8, cooling is carried out till the temperature ranges from 45 DEG C to 65 DEG C, under the action of 5wt% of neutral protease and flavourzyme with the mass ratio of 1:1-3:1, constant-temperature enzymolysis is carried out for 2-8 h, and enzyme deactivation is carried out for 10 min at the temperature of 90 DEG C to 100 DEG C after the reaction is finished; 2, permeating liquid between two films is taken through an Ultra-flo ultrafiltration system, the relative molecular mass of a product ranges from 1,000 Da to 5,000 Da or from 5,000 Da to 10,000 Da or from 10,000 Da to 20,000 Da, and chicken protein peptide is obtained after vacuum concentration. The flavor chicken protein includes real delicious tastes in chicken, and seasoner is good in color and luster, tasteful and comprehensive in nutrition.

Description

technical field [0001] The invention relates to a method for preparing flavored chicken protein by an aqueous enzymatic method and a method for preparing seasoning thereof. Background technique [0002] Chicken essence seasoning is a compound seasoning featuring chicken flavor. The mellow quality of chicken is an important factor to determine the quality of chicken essence seasoning products. Because the influence of food taste and characteristic flavor mainly interacts with various ingredients of food, the overall sense of food can become harmonious and mellow. Chicken protein in cooked chicken is hydrolyzed into substances such as peptides and amino acids with lower molecular weights, thus reflecting the delicious taste. Fresh chicken requires secondary production and processing due to the macromolecular network structure of chicken protein, so many manufacturers of chicken essence seasoning can only use compound chicken protein powder as processing raw materials, which c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/02A23L1/221A23L1/227
Inventor 吴坚
Owner SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING