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Stewed chicken-flavored powder essence, and preparation method and application thereof

A powder essence and flavor technology, applied in the field of food additives, can solve the problems of high cost, complex process, poor quality and taste, etc., and achieve the effect of improving quality, wide application range, and prominent and full aroma

Inactive Publication Date: 2018-01-16
LIAOCHENG XINHENGJI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the technical defects of the existing powdered stewed chicken flavor essence, which are complicated in process, high in cost, and poor in quality and taste, the present invention provides a stewed chicken flavor powder essence with relatively harmonious aroma, thick feeling and sufficient aftertaste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) In parts by weight, put 45 parts of whole chicken (head and tail removed), 65 parts of purified water, 4 parts of green onion and 3 parts of ginger slices into the reactor, stew at 120°C for 2 hours, and cool down to 40°C. After ℃, take out the whole chicken and grind it into a puree, then mix it with the stewed chicken liquid evenly;

[0025] (2) Keep the temperature of the mixed solution obtained in the above step (1) at 45°C, add 0.07 parts of flavor protease, 0.07 parts of complex protease, and 10 parts of purified water in parts by weight, mix well, and perform enzymolysis reaction for 3 hours;

[0026] (3) In parts by weight, 7 parts of xylose, 3 parts of ribose, 3 parts of plant hydrolyzed protein solution, 0.4 part of leucine, 0.9 part of cysteine ​​hydrochloride, 0.3 part of glycine, and 0.2 part of proline , 2 parts of monosodium glutamate, 0.1 part of I+G, 10 parts of purified water, put into the enzymolysis solution obtained in the above step (2), heat u...

Embodiment 2

[0029] (1) In parts by weight, put 30 parts of whole chicken (head and tail removed), 50 parts of purified water, 6 parts of green onion and 4 parts of ginger slices into the reactor, stew at 120°C for 1.5 hours, and cool down to 50°C. After ℃, take out the whole chicken and grind it into a puree, then mix it with the stewed chicken liquid evenly;

[0030] (2) Keep the temperature of the mixed liquid obtained in the above step (1) at 50°C, add 0.15 parts of flavor protease, 0.15 parts of complex protease, and 15 parts of purified water in parts by weight, mix well, and perform enzymatic hydrolysis for 4 hours;

[0031] (3) In parts by weight, 5 parts of xylose, 2 parts of ribose, 5 parts of plant hydrolyzed protein solution, 0.6 part of leucine, 1 part of cysteine ​​hydrochloride, 0.5 part of glycine, and 0.3 part of proline , 5 parts of monosodium glutamate, 0.2 parts of I+G, 12 parts of purified water, put into the enzymolysis solution obtained in the above step (2), heat up...

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PUM

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Abstract

The invention discloses a stewed chicken-flavored powder essence. The essence is prepared from the following raw materials by high-pressure cooking, enzymolysis reaction, condensation reflux reactionand microwave drying process, wherein the raw materials comprise xylose, ribose, whole chickens, welsh onion segments, raw ginger slices, flavor protease, compound protease, hydrolyzed vegetable protein liquid, glycine, leucine, cysteine hydrochloride, proline, monosodium glutamate, disodium 5'-ribonucleotide, salt, corn starch, maltodextrin and purified water. The process design of the inventionand raw material proportioning of each process are reasonable; and after the last step is finished, the raw materials of the next step can be directly put into the obtained mixture, the steps of screening, homogenization and repeated tank pouring are omitted after each step is finished, so that the utilization rate of the raw materials is improved, and the costs and energy source are greatly saved.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a stewed chicken flavor powder essence. Background technique [0002] With the continuous improvement of people's living standards, the demand for food diversity is increasing, and salty flavors provide a variety of flavors for various foods. Among them, the stewed chicken flavor is a food flavor that is loved by people, and is also applied to various foods, such as instant noodles and noodle products. Ordinary stewed chicken flavor essences have problems such as too heavy head aroma, uncoordinated aroma, insufficient thickness, and insufficient aftertaste. However, if concentrated stewed chicken liquid is used, there are problems such as high cost, easy corruption, etc., and it is not suitable for large-scale production. conditions of. [0003] Chinese patent application number 201410758656X discloses a concentrated chicken juice seasoning and a preparation method thereof. The co...

Claims

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Application Information

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IPC IPC(8): A23L27/26
Inventor 李娟魏平曲广辉
Owner LIAOCHENG XINHENGJI BIOTECH
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