Chicken essence for increasing freshness and preparation method thereof

A technology of chicken essence and maltodextrin, which is applied in the direction of food science, etc., can solve the problems such as the gap between raw materials and production processes, and achieve the effect of wide application range, simple production process, and improvement of freshness

Active Publication Date: 2019-05-17
FOSHAN HAITIAN GAOMING FLAVORING & FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, compared with the present invention, the above-mentioned prior art scheme has a large gap in raw materials, production technology and freshness-enhancing effect.

Method used

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  • Chicken essence for increasing freshness and preparation method thereof
  • Chicken essence for increasing freshness and preparation method thereof

Examples

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preparation example Construction

[0037] In some embodiments, the present invention provides a kind of preparation method of fresh thick chicken bouillon (see figure 1 ), including the following steps:

[0038] Step 1: Grinding and mixing the flavoring material prepared in the above examples with shallots and garlic;

[0039] Step 2: Combine the mixed material obtained in the above step (1) with edible salt, monosodium glutamate, white sugar, tartrazine, soybean protein isolate, chicken powder, chicken oil, food flavor, spice powder, maltodextrin, water, sucralose, Stir the I+G and disodium succinate evenly, then granulate with the help of a granulator, dry at 80-115°C for 2-10 minutes, then perform grading and screening to obtain the chicken bouillon product, and finally pack it.

[0040] In some preferred embodiments, the spice powder contains at least one of dried ginger, garlic, pepper, and sand ginger. In some preferred embodiments, the flavorants, shallots and garlic are ground in a particle size range...

Embodiment 1

[0043] A kind of embodiment of the preparation method of flavor material among the present invention, comprises the following steps:

[0044] (1) Remove impurities and wash soybeans, soak for 12 hours, cook for 1 hour, and then mix soybeans and wheat flour at a ratio of 6:4;

[0045] (2) Add 0.1% Aspergillus oryzae to the mixed material obtained in the above step (1), and add 12% edible salt and 30% water, and ferment for 30 days at 30°C;

[0046] (3) Add 0.1% compound enzyme to the fermentation material obtained in the above step (2), stir evenly, and enzymolyze at 40° C. for 8 hours; wherein, the compound enzyme is alkaline protease and flavor protease (purchased from Novozymes) The mixture, and the mass ratio of alkaline protease and flavor protease is 1:1;

[0047] (4) Heating the enzymolysis material obtained in the above step (3) at 100° C. for 20 minutes, and then cooling to normal temperature to obtain the flavoring material. After testing, the content of amino acid ...

Embodiment 2

[0054] An embodiment of the preparation method of flavoring material in the present invention comprises the following steps:

[0055] (1) Remove impurities and wash soybeans, soak for 8 hours, cook for 2 hours, and then mix soybeans and wheat flour with a mass ratio of 8:2;

[0056] (2) Add 0.2% Aspergillus oryzae to the mixed material obtained in the above step (1), and add 14% edible salt and 35% water, and ferment for 50 days at 25°C;

[0057] (3) Add 0.2% compound enzyme to the fermented material obtained in the above step (2), stir evenly, and enzymolyze it at 45°C for 4 hours; wherein, the compound enzyme is a mixture of alkaline protease and flavor protease, alkaline protease and flavor protease The mass ratio of protease is 1:2;

[0058] (4) Heat the enzymolysis material obtained in the above step (3) at 105° C. for 15 minutes, and then cool to normal temperature to obtain the flavoring material. After testing, the content of amino acid (calculated as amino acid nitr...

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Abstract

The invention discloses chicken essence for increasing freshness. The chicken essence is prepared from, by weight, 30-40 parts of edible salt, 38-48 parts of monosodium glutamate, 2-10 parts of whitegranulated sugar, 0.001-0.004 part of lemon yellow, 1-3 parts of isolated soybean protein, 0.1-5 parts of chicken powder, 0.3-1.0 part of chicken oil, 0.1-2 parts of edible essence, 0.03-0.1 part of spice powder, 0.1-5.0 parts of a flavor material, 1-3 parts of maltodextrin, 0.2-2 parts of shallots, 0.2-2 parts of garlic, 2-8 parts of water, 0.01-0.04 part of sucralose, 0.8-3 parts of I+G and 0.2-0.6 part of disodium succinate. The invention also discloses a preparation method of the chicken essence for increasing freshness and the flavor material in the chicken essence. According to the method, the flavor material is prepared by combining a microbial fermentation method with an enzymolysis method, high-quality protein and starch in soybeans and wheat can be converted into nutrient substances which are needed by the human body and are easy to digest and absorb by the human body, a large number of amino acids and peptides are formed at the same time, and the freshness of the flavor material is improved; by adding the flavor material into the chicken essence, the freshness can be improved, and the flavor of the chicken essence is increased.

Description

technical field [0001] The invention relates to the technical field of seasoning production, in particular to a chicken essence capable of increasing freshness and a preparation method thereof. Background technique [0002] At present, there are few reports on the flavoring materials prepared by microbial fermentation and biological enzymolysis using soybeans, wheat flour and edible salt as raw materials, and then added to chicken essence, and no similar patents have been retrieved. The following are a few retrieved articles that are similar to this Published patents that are close to the technical field of the invention, the specific contents include: [0003] (1) CN 201710287856.5 discloses a production method of mountain delicacy chicken essence; it first pre-treats one or more of Coprinus comatus, Xiangxin mushroom and Hericium erinaceus to make mountain delicacy powder; The chicken essence, Chinese herbal medicine spice powder, table salt and delicacies powder are furt...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L27/22A23L27/24A23L11/00A23L11/50
Inventor 宋方虎陈体昌
Owner FOSHAN HAITIAN GAOMING FLAVORING & FOOD
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