Method for preparing a chicken flavor compound yeast extract by using Maillard reaction

A technology of Maillard reaction and compound yeast, which is applied in the field of preparing chicken-flavored compound yeast extract, can solve the problems of large protein damage, protein denaturation, and low wall-breaking efficiency, so as to cover up fishy smell, prevent greasy, and improve wall-breaking rate effect

Inactive Publication Date: 2019-04-12
FUYANG JIUZHEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymatic enzyme preparations are more expensive and enzymatic hydrolysis takes a long time; chemical methods can cause greater damage to proteins and easily cause protein denaturation; single physical methods (such as microbeads, repeated freezing and thawing, high pressure homogenization, ultrasonic) Low wall efficiency and high energy consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Preparation of yeast extract:

[0021] a. Select waste beer yeast on a dry basis dried at a low temperature of 50-70°C, wash it with water, and then filter it with a sieve to remove impurities in the yeast to obtain a yeast solution, and use 0.5% weak alkaline solution to treat the yeast Deodorization treatment, centrifugal dehydration at 5000r / min for 20min to obtain yeast sludge;

[0022] b. Add 25% sterile deionized water to the above yeast slurry, freeze it slowly for 2 hours, take it out and thaw it in microwave for 1 hour, the microwave power is 800W, and the microwave time is 10s. Dilute with deionized water until the concentration of yeast is 10%, and use ultra-high pressure homogenization equipment to break the wall, the homogenization pressure is 172MPa, the homogenization time is 18min, and then centrifuge at 5000r / min for 25min to obtain the yeast extract;

[0023] (2) Preparation of chicken enzymatic hydrolyzate:

[0024] Put the smashed cooked chicke...

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PUM

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Abstract

The invention discloses a method for preparing a chicken flavor compound yeast extract by using Maillard reaction. A yeast liquid is treated by repeated freezing-thawing treatment, so that cell rupture rate is increased due to repeated action of ice crystals; and then the yeast liquid is subjected to ultra-high pressure homogenization treatment to achieve short-time high-efficiency wall breaking effect. The synergistic effect of repeated freezing-thawing and ultra-high pressure homogenization improves the cell wall breaking rate of beer yeast, fully releases the nutrients such as polysaccharides in yeast cells, and realizes efficient use of brewer's yeast; a chicken enzymatic hydrolysate and other excipients are added into the yeast extract, and after the Maillard reaction, the yeast extract has a strong rich chicken flavor; and the prepared compound yeast extract can be applied to chicken essence, soy sauce, seasoning bags and the like to increase fresh taste of food and improves theoverall taste.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, and in particular relates to a process for preparing chicken-flavor compound yeast extract by using Maillard reaction. Background technique [0002] Flavored yeast extract is based on yeast extract, and after thermal degradation of amino acids and peptides, sugar degradation, nucleotide degradation and Maillard reaction at high temperature, it produces a fragrance rich in meaty flavor substances Seasoning, at present, the flavored compound yeast extracts that have been developed mainly include pork flavor, beef flavor, chicken flavor, seafood flavor and vegetable flavor and other flavor types. [0003] Yeast extract is mainly made of waste beer yeast and fresh yeast (baker's yeast, lactic acid yeast, Candida celiac) as raw materials, and refined through degradation, separation, decolorization, concentration and other processes. [0004] In recent years, China's beer industry has dev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/26
CPCA23L27/201A23L27/26
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD
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