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Zinc-rich seasoning

A seasoning, zinc-rich technology, applied in the direction of acid-containing food ingredients, food ingredients as taste modifiers, food ingredients functions, etc., can solve the problem of zinc cannot be synthesized in the body, etc. The effect of utilization and easy absorption

Inactive Publication Date: 2017-05-10
GUANGZHOU JULAN HEALTH IND RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Zinc cannot be synthesized in the body and can only be obtained from the outside

Method used

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  • Zinc-rich seasoning

Examples

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Effect test

Embodiment 1

[0021] A zinc-rich seasoning, the preparation method comprising the following steps:

[0022] (1) Wash the chicken, remove blood and impurities, and break into minced chicken;

[0023] (2) Chicken is added distilled water according to chicken and distilled water weight ratio 1:4, then add the composite enzyme that alkaline protease, papain and neutral protease weight ratio are 2:1:1.5, and enzyme addition is chicken weight 0.5%, After enzymatic hydrolysis at pH 6.5 and temperature 55°C for 6 hours, inactivate the enzyme at a constant temperature of 75°C for 25 minutes to obtain chicken hydrolyzate;

[0024] (3) Add glucose, cysteine, zinc sulfate, and salt to the chicken hydrolyzate, wherein the weight ratio of chicken hydrolyzate, glucose, cysteine, and salt is 200:22:3:5, zinc sulfate and chicken The weight ratio of the hydrolyzed solution is 20:3, then add sodium hydroxide, adjust the pH to 5.5, react in microwave at 105°C for 8 hours, cool down, and spray dry to obtain th...

Embodiment 2

[0026] A zinc-rich seasoning, the preparation method comprising the following steps:

[0027] (1) Wash the chicken, remove blood and impurities, and break into minced chicken;

[0028] (2) Chicken is added distilled water according to chicken and distilled water weight ratio 1:2, then add the compound enzyme that alkaline protease, papain and neutral protease weight ratio are 2:1:1.5, and enzyme addition is chicken weight 1.0%, After enzymatic hydrolysis at pH 7.5 and temperature 60°C for 4 hours, inactivate the enzyme at a constant temperature of 75°C for 20 minutes to obtain chicken hydrolyzate;

[0029] (3) Add glucose, cysteine, zinc acetate, and salt to chicken hydrolyzate, wherein, chicken hydrolyzate, glucose, cysteine, salt weight ratio are 150:28:5:10, zinc acetate and chicken The weight ratio of the hydrolyzed liquid is 15:5, then add sodium hydroxide, adjust the pH to 5.5, react in microwave at 105°C for 8 hours, cool down, and spray dry to obtain the zinc-rich sea...

Embodiment 3

[0031] A zinc-rich seasoning, the preparation method comprising the following steps:

[0032] (1) Wash the chicken, remove blood and impurities, and break into minced chicken;

[0033] (2) Chicken is added distilled water according to chicken and distilled water weight ratio 1:3, then add the composite enzyme that alkaline protease, papain and neutral protease weight ratio are 2:1:1.5, and enzyme addition is chicken weight 0.8%, After enzymolysis at pH 7.0 and temperature 55°C for 5 hours, inactivate the enzyme at 80°C for 20 minutes to obtain chicken hydrolyzate;

[0034] (3) Add glucose, cysteine, zinc chloride, and salt to the chicken hydrolyzate, wherein the weight ratio of chicken hydrolyzate, glucose, cysteine, and salt is 180:25:4:8, and zinc chloride The weight ratio of zinc and chicken hydrolyzate is 18:4, then add sodium hydroxide, adjust the pH to 5.5, microwave at 105°C for 8 hours, cool, and spray dry to obtain the zinc-rich seasoning.

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Abstract

The invention discloses zinc-rich seasoning. A preparation method of the zinc-rich seasoning comprises following steps: (1), chicken is cleaned, blood and impurities are removed, and the minced chicken is formed through mincing; (2), distilled water is added to the minced chicken, the mixture is subjected to enzymolysis and enzyme deactivation, and chicken hydrolysate is obtained; (3), glucose, cysteine, a zinc source and salt are added to the chicken hydrolysate, then sodium hydroxide is added to regulate pH to be 5.5-6.5, the components are subjected to microwave reaction for 6-8 h at the temperature of 105 DEG C, and after cooling and spray drying, the zinc-rich seasoning is obtained. The compound containing zinc is added in the preparation process of the seasoning with chicken flavor, amino acid in the chicken is chelated with zinc, amino acid zinc chelate is obtained, and zinc is absorbed by a human body easily.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a zinc-rich seasoning. Background technique [0002] Seasoning is an edible accessory product that can increase, change and adjust the taste of food. It can give food good color, aroma and taste, and has the effect of increasing appetite and indirect nutrition. Seasonings can be applied to convenience food, prepared food, snack food and other foods, as well as catering, home cooking and table accompaniment. With the development of society and science and technology, consumers pay more and more attention to nutrition and self-health issues, and some nutrition-enhanced products appear in seasonings. [0003] Zinc is a component of many metalloenzymes or an activator of enzymes, and there are about 70-100 enzymes related to zinc. Zinc cannot be synthesized in the body and can only be obtained from outside the body. Zinc deficiency in the human body can lead to growth retardation, ...

Claims

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Application Information

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IPC IPC(8): A23L27/26A23L27/21A23L33/165
CPCA23V2002/00A23V2200/30A23V2200/324A23V2250/1642A23V2250/06A23V2200/16
Inventor 杨凯其他发明人请求不公开姓名
Owner GUANGZHOU JULAN HEALTH IND RES INST CO LTD
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