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Chicken-flavor yeast extract and preparation method thereof

A yeast extract, yeast extract technology, applied in food science, food ingredients as odor modifiers, food heat treatment and other directions, can solve the problems of no production mode found, complex reaction conditions, affecting the taste of yeast extract, etc. To achieve the effect of rich and mellow chicken aroma and rich flavor

Inactive Publication Date: 2020-04-21
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the yeast is broken by continuous elimination of steam, and the pH is adjusted many times during the preparation process. The reaction conditions are complicated, which increases the reaction cost. taste of extract
[0008] At present, there are beef-flavored heat-reactive yeast extracts, but no other flavor-type yeast extracts and production models for the application of oxidized fats have been found.
At the same time, when the yeast extract is produced, more flavor protease is used for hydrolysis, and there is no related research on the use of trypsin.

Method used

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  • Chicken-flavor yeast extract and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0045] (1) Chicken pretreatment: Remove the fat and connective tissue from the chicken, cut into small pieces and mix it with water at a ratio of 1:2, then crush it into a pulp with a tissue grinder, pass it through a colloid mill to homogenize it, and place it in the Heat at 85°C for 10 minutes to inactivate enzymes and cool down;

[0046] (2) Enzymolysis: carry out two-stage enzymolysis with chicken pulp, trypsin and flavor protease, the enzymolysis temperature is 50°C, and the time is 4h;

[0047] Further, the first stage is trypsin enzymolysis, the amount of trypsin added is 4‰, and the holding time is 1h; the second stage is adding flavor protease 3‰, and the holding time is 2.5h;

[0048] (3) Enzyme inactivation: heat the chicken enzymatic solution in (2) at 90°C for 10 minutes to inactivate the enzyme;

[0049] (4) Oxidation of chicken fat: Heat and melt chicken fat. When the temperature rises to 110°C, start to pass the air flow at 200L / (h·kg) and stir (450 r / min) for...

Embodiment 2

[0053] (1) Chicken pretreatment: Remove the fat and connective tissue from the chicken, cut into small pieces and mix it with water at a ratio of 1:2, then crush it into a pulp with a tissue grinder, pass it through a colloid mill to homogenize it, and place it in the Heat at 87°C for 12 minutes to inactivate enzymes and cool down;

[0054] (2) Enzymolysis: carry out two-stage enzymolysis with chicken pulp, trypsin and flavor protease, the enzymolysis temperature is 52°C, and the time is 4h;

[0055] Further, the first stage is trypsin enzymatic hydrolysis, the amount of trypsin added is 4‰, and the holding time is 1.5h; the second stage is adding flavor protease 3‰, and the holding time is 3h;

[0056] (3) Enzyme inactivation: heat the chicken enzymatic solution in (2) at 95°C for 10 minutes to inactivate the enzyme;

[0057] (4) Oxidation of chicken fat: chicken fat is heated and melted. When the temperature rises to 110 °C, the air flow rate is 210 L / (h kg) and stirred (45...

Embodiment 3

[0061] (1) Chicken pretreatment: Remove the fat and connective tissue from the chicken, cut into small pieces and mix it with water at a ratio of 1:2, then crush it into a pulp with a tissue grinder, pass it through a colloid mill to homogenize it, and place it in the Heat at 90°C for 15 minutes to inactivate enzymes and cool down;

[0062] (2) Enzymolysis: carry out two-stage enzymolysis with chicken pulp, trypsin and flavor protease, the enzymolysis temperature is 55°C, and the time is 4h;

[0063] Further, the first stage is trypsin enzymatic hydrolysis, the amount of trypsin added is 4.5‰, and the holding time is 1.5h; the second stage is adding flavor protease 3.5‰, and the holding time is 3h;

[0064] (3) Enzyme inactivation: heat the chicken enzymatic solution in (2) at 95°C for 15 minutes to inactivate the enzyme;

[0065] (4) Oxidation of chicken fat: chicken fat is heated and melted. When the temperature rises to 110°C, the air flow rate is 220L / (h·kg) and stirred (...

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Abstract

The invention discloses a preparation method of a chicken-flavor yeast extract. The preparation method comprises the following steps: adding 75-80 parts of a yeast extract, 10-15 parts of a chicken meat enzymatic hydrolysate, 5-7 parts of oxidized chicken fat, 4-6 parts of glucose, 2-3 parts of L-cysteine, 1-2 parts of L-cystine, 1-2 parts of L-glycine, 1-2 parts of L-alanine, 2-4 parts of thiamine and 2-3 parts of sodium chloride into a thermal reaction device; carrying out a reaction at 100-105 DEG C for 50-60 minutes; then performing cooling to room temperature within 30 minutes to terminate the reaction; and carrying out vacuum concentration until a solid content is greater than 65%. According to the chicken-flavor yeast extract in the invention, the oxidized chicken fat is prepared inan air oxidation mode, thereby forming micromolecular alcohol, aldehyde, ketone, ester and other flavor substances and thermal-reaction flavor precursor substances; a product interacted with a Maillard reaction not only has rich fat aroma, but also provides chicken characteristic aroma for the chicken-flavor yeast extract; and the prepared chicken-flavor yeast extract is mellow in chicken aroma and sufficient in delicate flavor, and can be used in the fields of meat products, instant food, seasonings and the like.

Description

technical field [0001] The invention belongs to the technical field of condiment processing, and in particular relates to a processing technology of chicken yeast extract and the chicken yeast extract prepared by the technology. Background technique [0002] As a food ingredient, yeast extract has three functions of seasoning, nutrition, and health care, and has the effects of increasing freshness, increasing flavor, and imparting rich flavor to food. It has been widely used in instant noodles, meat products, seasonings and other industries. Its unique seasoning performance can also season other foods, and when added to products, it can also cover up the miscellaneous flavors of various foods or raw materials, play a role in alleviating sour taste and increasing mellowness, thus greatly improving the taste of the product. quality. With the development of people's living standards, the market demand for natural high-nutrition seasoning yeast extract is increasing with the de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/26A23L13/40A23L13/50A23L27/20
CPCA23L27/215A23L27/26A23L13/52A23L13/48A23L27/2024A23V2002/00A23V2200/15A23V2250/0616A23V2250/0622A23V2250/0604A23V2250/218A23V2250/61A23V2250/7042A23V2300/24
Inventor 王俊林马丽娅张佳斌
Owner 内蒙古草原红太阳食品股份有限公司
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