Chicken flavor base material prepared from chicken bone protein hydrolysate and preparation method thereof

A technology of proteolysis and chicken essence, which is applied in the field of essence, can solve the problems of too strong aroma of chicken, single nutritional ingredients, and not meeting the taste of the public, and achieve the effect of better taste, rich nutrients, and less chemical additives

Inactive Publication Date: 2016-06-01
广东味霸味业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention aims at the deficiencies in the prior art, and its main purpose is to provide a chicken essence base material prepared from a chicken bone protein enzymatic hydrolyzate and a method thereof, which can effectively solve the problem of chicken meat prepared from an existing chicken bone protein enzymatic hydrolyzate. The aroma base chicken is too strong, the nutritional content is relatively simple, and it does not meet the taste of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A chicken essence base material prepared by enzymatic hydrolyzate of chicken bone protein, which is composed of the following raw materials in parts by weight: 20 parts of purified water; 20 parts of enzymatic hydrolyzate of chicken bone protein; 60 parts of corn oil; 0.1 part of cinnamon oil; 0.5 parts of aldehydes; 0.6 parts of ethyl maltol; 1 part of 2-acetylpyrazine; 20 parts of onion oil; 0.5 parts of star anise essential oil; 6 parts of hydrolyzed vegetable protein powder.

[0052] A method for chicken essence base material prepared from chicken bone protein enzymatic hydrolyzate, comprising the following steps:

[0053] (1) The chicken bone protein enzymatic hydrolyzate, hydrolyzed vegetable protein powder, corn oil, cinnamon oil, 3-methylthiopropanal, ethyl maltol, 2-acetylpyrazine, onion oil, star anise essential oil Mix well with purified water;

[0054] (2) Maillard reaction: Pour the mixed solution in step (1) into a high-pressure reactor, raise the tempera...

Embodiment 2

[0056] A chicken essence base material prepared by enzymatic hydrolyzate of chicken bone protein, which is composed of the following raw materials in parts by weight: 30 parts of purified water; 25 parts of enzymatic hydrolyzate of chicken bone protein; 70 parts of corn oil; 0.4 part of cinnamon oil; 1 part of aldehyde; 1 part of ethyl maltol; 2 parts of 2-acetylpyrazine; 30 parts of onion oil; 1 part of star anise essential oil; 8 parts of hydrolyzed vegetable protein powder.

[0057] A method for chicken essence base material prepared from chicken bone protein enzymatic hydrolyzate, comprising the following steps:

[0058] (1) The chicken bone protein enzymatic hydrolyzate, hydrolyzed vegetable protein powder, corn oil, cinnamon oil, 3-methylthiopropanal, ethyl maltol, 2-acetylpyrazine, onion oil, star anise essential oil Mix well with purified water;

[0059] (2) Maillard reaction: Pour the mixed solution in step (1) into a high-pressure reactor, raise the temperature to 1...

Embodiment 3

[0061] A chicken essence base material prepared by enzymatic hydrolyzate of chicken bone protein, which is composed of the following raw materials in parts by weight: 25 parts of purified water; 22.5 parts of enzymatic hydrolyzate of chicken bone protein; 65 parts of corn oil; 0.25 part of cinnamon oil; 0.75 parts of aldehydes; 0.8 parts of ethyl maltol; 1.5 parts of 2-acetylpyrazine; 25 parts of onion oil; 0.75 parts of star anise essential oil; 7 parts of hydrolyzed vegetable protein powder.

[0062] A method for chicken essence base material prepared from chicken bone protein enzymatic hydrolyzate, comprising the following steps:

[0063] (1) The chicken bone protein enzymatic hydrolyzate, hydrolyzed vegetable protein powder, corn oil, cinnamon oil, 3-methylthiopropanal, ethyl maltol, 2-acetylpyrazine, onion oil, star anise essential oil Mix well with purified water;

[0064] (2) Maillard reaction: Pour the mixed solution in step (1) into a high-pressure reaction kettle, r...

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PUM

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Abstract

The invention discloses a chicken flavor base material prepared from chicken bone protein hydrolysate and a preparation method thereof. The chicken flavor base material comprises the following raw materials in parts by weight: 20-30 parts of purified water, 20-25 parts of chicken bone protein hydrolysate, 60-70 parts of corn oil, 0.1-0.4 part of cassia oil, 0.5-1 part of 3-methylthio propionaldehyde, 0.6-1 part of ethyl maltol, 1-2 parts of 2-acetylpyrazine, 20-30 parts of onion oil, 0.5-1 part of star anise essential oil and 6-8 parts of hydrolyzed vegetable proteins. The chicken flavor base material is prepared by utilizing the preparation method according to a special formula, thereby being perfect in chicken flavor, rich in nutritional ingredients, less in chemical additives, natural and pure in flavor, better in taste, consistent with popular taste and applicable to flavor creation of all kinds of food.

Description

technical field [0001] The invention relates to the technology in the field of essence, in particular to a chicken essence base prepared from chicken bone protein enzymatic hydrolyzate and a method thereof. Background technique [0002] At present, most of the chicken bones are only used as animal feed, the added value of the product is low, and the utilization rate is very low. However, chicken bones are rich in high-quality protein and trace elements needed by the human body, as well as various nutrients such as phospholipids, chondroitin, vitamins and minerals. If the nutrition and flavor value of chicken bones can be applied to soups and seasonings, and new bone foods can be developed and produced, it will bring important economic and social significance. [0003] Pure natural HAP advanced seasoning is prepared by extracting HAP from fresh animal raw materials. It not only has a good flavor, but also reflects the original flavor of animals. It is a natural seasoning wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26
Inventor 叶泰锋
Owner 广东味霸味业科技有限公司
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