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Nutritional chicken soup rich in umami peptide and preparation method of soup

A umami peptide and nutrition technology, which is applied in the field of chicken soup rich in umami peptide nutrition and its preparation, can solve the problems of insufficient dissolution of chicken protein, no market for chicken breast meat, and long cooking time, etc., so as to shorten the cooking time , easy to industrialized production, and the effect of improving the dissolution rate

Inactive Publication Date: 2017-02-01
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above technical problems, the present invention provides a preparation method of nutritious chicken soup, moderate enzymolysis of chicken breast meat, preparation of Maillard reaction substrate and enrichment technology of umami peptides, mainly aimed at traditional chicken soup with long cooking time, chicken Insufficient dissolution of protein, undeveloped market for chicken breast meat, and low utilization rate

Method used

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  • Nutritional chicken soup rich in umami peptide and preparation method of soup
  • Nutritional chicken soup rich in umami peptide and preparation method of soup
  • Nutritional chicken soup rich in umami peptide and preparation method of soup

Examples

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Effect test

Embodiment 1

[0020] Nutritious chicken soup rich in umami peptides, prepared by the following method:

[0021] (1) Pretreatment: Put the chicken breast meat into a low-temperature refrigerator at -23°C and store it in a low-temperature refrigerator. Take 500 parts of the chicken breast meat according to the mass fraction, thaw them under running water, wash them, crush them, add 1000 parts of water, and stir them into a feed liquid;

[0022] (2) Enzymolysis: The temperature of the feed liquid is raised to 55°C to 65°C, and 1 portion of compound protease is added for moderate enzymolysis to obtain an enzymolysis solution; when the degree of hydrolysis reaches 1.24%, the enzymolysis solution is inactivated in a boiling water bath for 10- 30min, stop the enzymatic reaction;

[0023] (3) Separation: Centrifuge the enzymatic hydrolyzate treated with deenzyme, and the obtained supernatant is chicken breast protein enzymatic hydrolyzate rich in taste peptide;

[0024] (4) Maillard reaction: add ...

Embodiment 2

[0032] Nutritious chicken soup rich in umami peptides, prepared by the following method:

[0033] (1) Pretreatment: Put the chicken breast meat in a low-temperature refrigerator at -23°C and freeze it. Take 400 parts of the chicken breast meat according to the mass fraction, thaw it under running water, wash it, crush it, add 9000 parts of water, and stir it into a feed liquid;

[0034] (2) Enzymolysis: The feed liquid is heated to 55°C-65°C, and 2 parts of compound protease are added for moderate enzymolysis to obtain an enzymolysis solution; when the degree of hydrolysis reaches 1.24%, the enzymolysis solution is inactivated in a boiling water bath for 10- 30min, stop the enzymatic reaction;

[0035] (3) Separation: Centrifuge the enzymatic hydrolyzate treated with deenzyme, and the obtained supernatant is chicken breast protein enzymatic hydrolyzate rich in taste peptide;

[0036] (4) Maillard reaction: add 20 parts of glucose to the supernatant liquid, perform autoclaving...

Embodiment 3

[0038] Nutritious chicken soup rich in umami peptides, prepared by the following method:

[0039] (1) Pretreatment: Put the chicken breast meat into a low-temperature refrigerator at -23°C and freeze it. Take 450 parts of the chicken breast meat according to the mass fraction, thaw them under running water, wash them, crush them, add 800 parts of water, and stir them into a feed liquid;

[0040] (2) Enzymolysis: The temperature of the feed liquid is raised to 55°C to 65°C, and 1 portion of compound protease is added for moderate enzymolysis to obtain an enzymolysis solution; when the degree of hydrolysis reaches 1.24%, the enzymolysis solution is inactivated in a boiling water bath for 10- 30min, stop the enzymatic reaction;

[0041] (3) Separation: Centrifuge the enzymatic hydrolyzate treated with deenzyme, and the obtained supernatant is chicken breast protein enzymatic hydrolyzate rich in taste peptide;

[0042] (4) Maillard reaction: add 18 parts of glucose to the superna...

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Abstract

The invention belongs to the field of food processing, and particularly relates to nutritional chicken soup rich in umami peptide and a preparation method of the soup. Chicken breast is unfrozen, cleaned, mashed, added with water and stirred into feed liquid, compound protease is added for proper enzymolysis, and supernate is centrifugally separated to perform Maillard reaction. By the aid of proper enzymolysis technology, the dissolution rate of chicken protein is increased, chicken enzymatic hydrolysate is rich in amino acid and micro-molecule polypeptide, thermal reaction chicken soup subjected to the Maillard reaction keeps original fragrance and delicacy of traditional chicken soup, free amino acid reaches more than 20 times that of the traditional chicken soup, the micro-molecule polypeptide and the like are greatly increased, and the nutritional chicken soup is more easily digested and absorbed by human bodies. Chicken soup boiling time is shortened, and industrial production is more easily realized.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to nutritious chicken soup rich in umami peptides and a preparation method thereof. Background technique [0002] my country's chicken production has grown rapidly and has become the second largest producer in the world. However, chicken breast meat with high protein and low fat characteristics has not formed a large market in China. Deep processing of chicken breast meat using biotechnology is an effective way to improve its resource utilization and added value. As one of the traditional chicken products in my country, chicken soup is still mainly processed by traditional cooking methods. However, the traditional cooking methods take a long time, the utilization rate of chicken meat is low, and industrial production is difficult. [0003] With the improvement of people's living standards and the acceleration of the pace of life, higher requirements are put forward for the color, fra...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L13/50A23L13/40A23L33/18A23L33/175
CPCA23V2002/00A23V2200/30A23V2200/15A23V2250/55A23V2250/06A23V2250/61A23V2300/28
Inventor 夏杨毅张艳尚永彪李洪军
Owner SOUTHWEST UNIVERSITY
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