Method for preparing chicken flavoring from waste beer yeast

A technology of waste beer yeast and chicken essence, applied in the field of preparation of chicken essence by waste beer yeast, to achieve delicious taste, reduce production cost, and protect the environment

Inactive Publication Date: 2017-05-24
李宇嘉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few studies on Maillard reaction using yeast hydrolyzate as amino acid source

Method used

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  • Method for preparing chicken flavoring from waste beer yeast

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Embodiment 1

[0015] Mix the waste beer yeast with water, sieve twice with a 120-mesh sieve, centrifuge at 5000r / min, wash by centrifugation for 3 times, collect the yeast sludge obtained by centrifugation; put the obtained yeast sludge into a container, add water and stir evenly , make yeast suspension, add NaCl, adjust the pH value to 6.0 with NaOH and HCl, add 1.2% flavor protease of yeast slime mass to the yeast suspension, and enzymolyze at 50°C for 24h; after enzymolysis, heat up to Inactivate the enzyme at 80°C for 20 minutes, then centrifuge at 5000r / min, collect the supernatant, and obtain the yeast protein hydrolyzate.

[0016] Get yeast enzymolysis liquid and water and be made into 100g solution, add 4g glucose, 1g cysteine, 1g glycine, 1.5g thiamine, 4g chicken fat to it, then add in high-pressure reactor and carry out Maillard reaction, reaction The temperature is 120° C., the reaction time is 50 minutes, and the pH value is 6.0. After the reaction is completed, pass condensed...

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PUM

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Abstract

The invention provides a method for preparing a chicken flavoring from waste beer yeast. The method comprises the following steps: adding water to the waste beer yeast, uniformly stirring the water and the waste beer yeast, sieving the obtained mixture, centrifuging the sieved mixture, centrifuging and washing the centrifuged mixture, and collecting yeast mud obtained after the centrifugation; placing the yeast mud in a container, adding water, uniformly stirring the yeast mud and the water to prepare a yeast suspension, adjusting the pH value, adding flavor protease, and carrying out enzymatic hydrolysis; deactivating enzymes after the enzymatic hydrolysis ends, centrifuging obtained product, and collecting obtained supernatant to obtain a yeast proteolysis liquid; and adding reducing sugar, thiamine, sulfur-containing amino acids, glycine and chicken fat, adding the obtained material to a high pressure reaction kettle, carrying out a Maillard reaction, introducing condensed water after the reaction ends in order to cool the obtained reaction product to room temperature, and taking out the product to obtain the chicken flavoring. The chicken flavoring produced in the invention has delicious taste, attractive flavor and rich nutrients; and the waste beer yeast is adopted as a raw material, so the production cost is reduced, the environment is protected, and resources are effectively and comprehensively used.

Description

technical field [0001] The invention relates to the field of preparation of flavors and fragrances, in particular to a method for preparing chicken flavors from beer waste yeast. Background technique [0002] With the development of the food industry and the continuous improvement of living standards, when people choose food, in addition to caring about its nutritional value and hygienic quality, they also pay attention to its color and fragrance to obtain sensory and psychological pleasure. Aroma substances are attracting more and more attention, and meat-flavored foods are especially popular with consumers. Chicken essence has a strong chicken aroma, delicious taste, attractive flavor, and rich nutrition. It can be widely used in flavoring instant noodles, soup, meat products, chicken essence, seasoning sauce, hot pot base, etc., and is increasingly favored by people. The research on meat flavor essence in our country started relatively late. At present, the domestic meat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/26
CPCA23V2002/00
Inventor 李宇嘉
Owner 李宇嘉
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