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
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[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
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