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A kind of chicken flavor peptide and its preparation method and application

A technology of flavor peptide and chicken, which is applied in the field of food seasoning, can solve the problems of unpleasant bitter taste of pure chicken powder, increase the difficulty of oil separation, and light chicken flavor, and achieve the advantages of oil-water separation, low production cost, and inhibition of oxidation reaction Effect

Active Publication Date: 2021-12-24
厦门友和邦生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the enzymatic hydrolysis method can prepare high-quality pure chicken powder on a large scale, there are the following difficulties in the preparation of pure chicken powder using culled laying hens as raw materials: (1) Chicken skin and subcutaneous tissue in whole chickens contain more fat, mostly intermuscular fat , the flavor of chicken is relatively light, and there is obvious fishy smell; (2) heat treatment and biological enzyme treatment will cause fat to dissolve, and most of them will be separated from the water medium, but some oils will emulsify with water, thus increasing the difficulty of oil separation; (3) More hydrophobic bonds are easily exposed during the enzymatic hydrolysis process, thereby increasing the hydrophobic value in pure chicken powder, resulting in an unpleasant bitter taste in pure chicken powder; (4) releasing more taste peptides from chicken protein is the key to the preparation of high-quality The key to chicken powder

Method used

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  • A kind of chicken flavor peptide and its preparation method and application
  • A kind of chicken flavor peptide and its preparation method and application
  • A kind of chicken flavor peptide and its preparation method and application

Examples

Experimental program
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Effect test

Embodiment 1

[0044] A preparation method of chicken flavor peptide, comprising the following steps:

[0045] (1) The whole chicken is depilated and visceral, cleaned, ground in a meat grinder, added 1 times water, then adjusted the pH value of the system to 6.0, added 0.8% papain, 0.05% garlic powder and 0.05 % turmeric powder is incubated at 60°C for 3 hours, and at 95°C for 15 minutes to inactivate the enzyme; filter through a 300-mesh vibrating sieve, collect the permeate and keep it at 65±2°C and pass it through a filter cloth into a 600-mesh filter press again Filtrate, collect fine filter permeate, obtain chicken enzymatic hydrolyzate.

[0046] (2) Adjust the pH of the chicken enzymatic hydrolyzate to 6.0, add Span 40, 0.2% trypsin, 0.5% phospholipase (Novozymes) and 0.60% glucose in the chicken enzymatic hydrolyzate solids After stirring for a period of time, the homogenizer was used to homogenize once at 40MPa; the emulsion was hydrolyzed at 45°C for 5 hours; then the temperature ...

Embodiment 2

[0049] A preparation method of chicken flavor peptide, comprising the following steps:

[0050] (1) Remove the feathers and internal organs of the whole chicken, clean it, grind it through a meat grinder, add 1 times the water, then adjust the pH value of the system to 7.0, and add 0.4% alkaline protease (Novozymes) of the chicken minced meat mass , 0.05% garlic powder, 0.05% turmeric powder and 0.05% cardamom powder were incubated at 50°C for 5 hours, and incubated at 85°C for 30 minutes to inactivate the enzyme; filtered through a 300-mesh vibrating sieve, and the permeate was collected and incubated for 65 ± Filter through a filter cloth with a filter press of 600 mesh at 2° C., collect the permeate of fine filtration, and obtain chicken enzymatic hydrolyzate.

[0051] (2) the chicken enzymatic hydrolyzate pH is adjusted to 7.0, add the sucrose ester of chicken enzymolyzate solid matter 0.06%, the flavor protease of 0.60%, the lipase (Novozymes company) of 1.0% and the ribo...

Embodiment 3

[0054] A preparation method of chicken flavor peptide, comprising the following steps:

[0055] (1) Remove the feathers and internal organs of the whole chicken, clean it, grind it through a meat grinder, add 1 times the water, then adjust the pH value of the system to 6.5, and add 0.4% alkaline protease (Novozymes) of the chicken minced meat mass and 0.4% papain, 0.10% turmeric powder and 0.05% cardamom powder were incubated at 55°C for 4 hours, and incubated at 90°C for 20 minutes to eliminate enzymes; filtered through a 300-mesh vibrating sieve, and the permeate was collected and incubated for 65 Filtrate again at ±2°C through a 600-mesh filter press with a filter cloth, collect the permeate of the fine filter, and obtain the chicken enzymatic hydrolyzate.

[0056] (2) Adjust the pH of the chicken enzymatic hydrolyzate to 6.5, add 0.010% sucrose ester, 0.40% flavor protease, 0.8% phospholipase (Novozymes) and 0.40% xylose of the chicken enzymolyzate solids After stirring f...

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Abstract

The invention discloses a chicken flavor peptide and its preparation method and use. The method comprises the following steps: mince a whole chicken, add water, protease and spice powder, enzymolyze it, and take the permeate, that is, chicken enzymolysis solution; The protease is papain and / or alkaline protease; emulsifier, protease, lipase and reducing sugar are added to the chicken enzymatic hydrolysis solution for emulsification and enzymolysis treatment, and then the temperature is raised to 90-100°C and kept stirring for 2-3 hours, and collected The solution is a chicken-flavored peptide liquid; the protease is trypsin or flavored protease; the chicken-flavored peptide liquid is concentrated or freeze-dried to obtain the chicken-flavored peptide. The process of the invention is simple in operation, low in production cost, without any pollution, and the prepared chicken flavor peptide has outstanding umami taste and obvious meat taste, and is a high-quality flavor base material.

Description

technical field [0001] The invention belongs to the field of food seasonings, and in particular relates to a chicken flavor peptide and its preparation method and application. Background technique [0002] In recent years, with the development of agricultural industry technology, my country's poultry breeding industry has been showing a trend of rapid development. China's chicken output ranks second in the world, but the backwardness of the processing industry seriously restricts the sustainable development of the chicken industry. There are a large number of ( About 1.2 billion) culled laying hens are produced. Eliminated chickens refer to the chickens that are screened by chicken farms and cannot reach a certain standard at a certain age. Although these chickens have relatively high nutritional value, due to their old meat quality, they are not conducive to direct cooking and consumption, and there is also a lot of space for processing and utilization. Small, so far the re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/02A23J3/34A23L27/26
CPCA23J1/02A23J3/341A23L27/26
Inventor 邓宏辉余成壮
Owner 厦门友和邦生物科技有限公司
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