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Separation and preparation method of chicken meat umami peptide

A technology for umami peptides and chicken, which is applied in the field of separation and preparation of umami peptides from chicken, can solve the problems of human body injury, damage to human body functions, incorrect use methods, etc. Effect

Active Publication Date: 2017-09-05
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic cooking and factory processing mainly enhance the umami taste of food by adding monosodium glutamate, and the main component of monosodium glutamate is monosodium glutamate. Excessive consumption or incorrect use will cause harm to the human body and destroy human body functions.

Method used

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  • Separation and preparation method of chicken meat umami peptide
  • Separation and preparation method of chicken meat umami peptide
  • Separation and preparation method of chicken meat umami peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The preparation method of the umami peptide component of the chicken enzymatic hydrolyzate comprises the following steps:

[0029] Preparation of enzymatic solution

[0030] Peel the fresh three-yellow chicken breast meat and cut it into slices of about 3cm, put it into a meat grinder and grind it into meat filling, add water according to the meat-water mass ratio of 1.5:1, stir in a water bath, and add 0.1% when the temperature reaches 54°C Carry out enzymatic hydrolysis with animal protease, enzymatic hydrolysis for 1.5 hours, add 0.25% neutral protease under the condition of inactivating enzyme, and enzymatic hydrolysis for 2.5 hours. spare.

[0031] Preparation of umami peptide fraction

[0032] Centrifuge the enzymatic solution at 5000r / min for 10min at 4°C, take the supernatant, and then perform ultrafiltration on the supernatant according to 5KDa, 3KDa and 1KDa to obtain 5KDa The 4 components were freeze-dried. Its sensory evaluation afterwards (choose 10 per...

Embodiment 2

[0039] The preparation method of the umami peptide component of the chicken enzymatic hydrolyzate comprises the following steps:

[0040] Preparation of enzymatic solution

[0041] Peel the fresh three-yellow chicken breast meat and cut it into slices of about 3cm, put it into a meat grinder and grind it into meat stuffing, add pure water according to the meat-to-water mass ratio of 1.5:1, stir in a water bath, and when the temperature reaches 54°C, add 0.1 Enzymolysis with % animal protease, 1.5 hours of enzymolysis, adding 0.25% neutral protease under constant enzyme, 2.5 hours of enzymolysis, after the end of enzymolysis, quickly raise the temperature to 90°C, maintain 10min to inactivate the enzyme activity, and then collect the enzymolysis liquid for use.

[0042] Preparation of umami peptide fraction

[0043] Centrifuge the enzymatic solution at 5000r / min for 10min at 4°C, take the supernatant, and then perform ultrafiltration on the supernatant according to 5KDa, 3KDa...

Embodiment 3

[0045] The preparation method of the umami peptide component of the chicken enzymatic hydrolyzate comprises the following steps:

[0046] Preparation of enzymatic solution

[0047] Peel the fresh three-yellow chicken breast meat and cut it into slices of about 3cm, put it into a meat grinder and grind it into meat stuffing, add pure water according to the meat-to-water mass ratio of 1.5:1, stir in a water bath, and when the temperature reaches 54°C, add 0.1 Enzymolysis with % animal protease, 1.5 hours of enzymolysis, adding 0.25% neutral protease under constant enzyme, 2.5 hours of enzymolysis, after the end of enzymolysis, quickly raise the temperature to 90°C, maintain 10min to inactivate the enzyme activity, and then collect the enzymolysis liquid for use.

[0048] Preparation of umami peptide fraction

[0049] Centrifuge the enzymatic solution at 5000r / min for 10min at 4°C, take the supernatant, and then perform ultrafiltration on the supernatant according to 5KDa, 3KDa...

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Abstract

The invention relates to separation and a preparation method of chicken meat umami peptide. Mainly a protease targeting enzymolysis technique is adopted, a separation technique and a freeze drying technique are combined, and San Huang chicken breast meat is used as a main research object, so that umami peptide components which are high in umami and soft in taste are obtained and can meet requirements for umami products in the market.

Description

[0001] Background technique: [0002] There are many kinds of dishes in our country, and there are many types of food and corresponding products. In order to make delicious, healthy food, different seasonings need to be added to enhance its taste. At present, domestic cooking and factory processing mainly enhance the umami taste of food by adding monosodium glutamate, and the main component of monosodium glutamate is monosodium glutamate. Excessive consumption or incorrect use will cause harm to the human body and destroy human body functions. Therefore, it is of great significance to find healthy and safe seasonings to enhance the umami taste of food. [0003] Peptides make an important contribution to the taste of food. Different peptides have different tastes due to their different structures. Among them, umami peptides or flavor-enhancing peptides are peptides that supplement or enhance the original flavor of food. It can improve the taste of food. The overall flavor and co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L33/18
CPCA23L27/20A23L33/18A23V2002/00A23V2200/30A23V2250/55A23V2300/10
Inventor 张玉玉丁奇孙宝国陈海涛田红玉田洪磊
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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