Unlock instant, AI-driven research and patent intelligence for your innovation.
Preparation method for natural safe chicken extract flavoring
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
An extraction method and lysozyme technology, which are applied in food science and other directions, can solve the problems of low biosafety and complicated microbial control, and achieve the effects of simple process method, conducive to stability and storage, and avoiding potential hazards.
Inactive Publication Date: 2016-01-06
SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
View PDF0 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The technical problem to be solved by the present invention is to provide a new method for preparing natural and safe chicken essence seasoning in view of the complicated microbiological control and low biological safety of the current chicken essence seasoning
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0023] Lysozyme extraction process, it comprises the following steps:
[0024] (1) Separate fresh eggs at room temperature to obtain egg whites, slowly stir the egg whites until the consistency is uniform, and then filter with double-layer gauze to obtain an egg white solution;
[0025] (2) Add NaCl to the egg white solution, stir while adding NaCl, after adding NaCl, adjust the pH value of the egg white solution to 9.5-10.5 with 1moL / L NaOH solution, the amount of NaCl added is 1L of egg white solution Add 40gNaCl;
[0026] (3) Add 1-3% lysozyme crystals, let stand at 4°C for 72-96 hours, wait for the lysozyme crystals to slowly precipitate, remove the supernatant and centrifuge to obtain lysozyme crystals.
[0027] Conclusion: The more convenient and convenient salting-out method is used to extract lysozyme, and lysozyme crystals are used as an inducer to rapidly crystallize at low temperature, so as to retain the activity of lysozyme to the greatest extent, and the product...
Embodiment 2
[0029] The preparation technology of lysozyme microcapsules, it comprises the following steps:
[0030] (1) Preparation of gelatin solution: take 55-65°C aqueous solution, slowly add 3.5-4.5% alkaline process gelatin, stir until gelatin swells and disperses, and cool to 40°C;
[0031] (2) Preparation of gum arabic-lysozyme solution: take 3.5-4.5% gum arabic, slowly add it to a 40°C aqueous solution, stir until the gum arabic is dissolved, and then add lysozyme crystals therein;
[0032] (3) Mix the gelatin solution and the gum arabic-lysozyme solution, stir evenly, freeze-dry, crush and pass through a 40-60 mesh standard sieve to obtain lysozyme microcapsules.
[0033] Conclusion: Using gelatin / gum arabic as the carrier, lysozyme microcapsules with high stability were further prepared by microcapsule embedding technology, thereby stabilizing the activity of lysozyme, and enhancing its storage and application in the production of chicken essence seasoning convenience. The lys...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention discloses a preparation method for a natural safe chicken extract flavoring. According to the invention, lysozyme extracted from an egg is utilized for controlling microbes in raw materials of the chicken extract flavoring, so good bio-safety is realized. An extraction method for the lysozyme comprises the following steps: (1) separating a fresh egg so as to obtain egg white, slowly stirring the egg white until the egg white has uniform denseness and then filtering the egg white with double-layer gauze so as to obtain an egg white solution; (2) adding NaCl into the egg white solution and adjusting the pH value of the egg white solution to 9.5 to 10.5 by using a NaOH solution with a concentration of 1 mol / L after addition of NaCl; and (3) adding 1 to 3% of lyasecrystal, carrying out standing for 72 to 96 h, and after slow precipitation of lysozyme through crystallization, removing supernatant and carrying out centrifugation so as to obtain lysozyme crystal. The lysozyme extraction method is simple and has low cost; and a further prepared lysozyme microcapsule is more beneficial for stability and storage of the lysozyme of the egg and facilitates application of the lysozyme in production of the chicken extract flavoring.
Description
technical field [0001] The invention belongs to the technical field of separation and extraction of active ingredients of natural products, and in particular relates to a preparation method of natural and safe chicken essence seasoning. Background technique [0002] Chicken essence seasoning is a kind of compound seasoning with chicken umamiflavor prepared from chicken and eggs through a series of processes. Since there are more than ten kinds of chicken essence seasoning raw materials, through the analysis of the critical control points of the HACCP system, the microbial control of raw materials is the primary critical control point, which is also a double challenge for food safety risk management level and production cost control. [0003] Fresh egg white contains a kind of mureinase, commonly known as lysozyme, which is a salt-based hydrolytic protease with high food safety and can be used for the control of food microorganisms. Fresh eggs only contain about 2% to 4% ly...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More