Preparation method for high rich flavor chicken powder, and application

A technology for chicken powder and chicken, which is applied in climate change adaptation, food science, etc., to achieve the effect of simple preparation method, improved umami and thick taste

Active Publication Date: 2020-09-11
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the strong characteristic aroma of chicken also limits the use of this product in condiments and foods related to chicken products

Method used

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  • Preparation method for high rich flavor chicken powder, and application
  • Preparation method for high rich flavor chicken powder, and application
  • Preparation method for high rich flavor chicken powder, and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Take 100g chicken breast meat as raw material, pass through a meat grinder, add 1kg deionized water, add 0.01g Aspergillus oryzae koji essence, add papain (Nanning Donghenghuadao Biotechnology Co., Ltd., Nanning Donghenghuadao Biotechnology Co., Ltd., The activity is 500,000 u / g) and 0.5% flavor protease (Novozymes China Co., Ltd., Flavorzyme 1000L, from Aspergillus oryzae) fermented for 20 hours at 30°C and a pH value of 6.0 to increase the degree of hydrolysis of chicken protein Reach 42.4%, keep 95 ℃ for 10min to sterilize and eliminate enzymes, obtain 1.1kg chicken fermented liquid.

[0033] (2) Centrifuge 1.1kg of chicken fermented liquid to remove the fat in the upper layer of the fermented liquid, collect the precipitate and supernatant obtained by fermentation, concentrate to about 35% solids with a rotary vacuum concentrator, and spray dry to obtain 40 g of chicken protein peptide. After determination, the moisture content of the obtained chicken protein pe...

Embodiment 2

[0036] (1) Take 10kg chicken breast meat as raw material, pass through a meat grinder, add 120kg deionized water, add 3g Aspergillus oryzae koji essence, add bromelain (Chongqing Jiaowang Natural Products Co., Ltd., vitality 100) of chicken breast meat 0.3% 10,000 u / g) and 0.3% compound protease (Novozymes China Co., Ltd., Protamex) at 35 ° C, the stirring speed is 60 rpm, and the pH value is 7.0 under the conditions of fermentation 26h, so that the degree of hydrolysis of chicken protein reaches 37.3%, Keep at 90° C. for 15 minutes to sterilize and kill enzymes to obtain 130 kg of chicken fermented liquid.

[0037] (2) 130kg of chicken fermented liquid was centrifuged to remove the fat in the upper layer of the fermented liquid, and the precipitate and supernatant obtained by fermentation were collected, concentrated to about 40% solids by a vacuum concentrator, and spray-dried to obtain 2.95 kg of chicken protein peptide powder. After determination, the moisture content of t...

Embodiment 3A

[0040](1) take 10kg chicken breast as raw material, cross meat grinder, add 120kg deionized water, add 2g Aspergillus oryzae koji essence, add 7089 (German AB enzyme preparation company) of chicken breast weight 0.2%, 0.4% trypsin ( Novozymes China Co., Ltd., PTN, with an activity of 500,000 u / g) and 0.3% Protease MSD (Japan Amano Enzyme Co., Ltd.) were fermented for different times at 37°C, with a stirring speed of 60rpm and a pH value of 6.5 Section, make the degree of hydrolysis of chicken protein reach 12.4%, keep at 90 DEG C for 15min to sterilize and eliminate enzymes, and obtain chicken fermented liquid.

[0041] (2) Remove the fat in the upper layer of the fermentation broth from the chicken fermentation broth, collect the fermented precipitate and supernatant, concentrate with a vacuum concentrator to about 40% solids, and spray dry to obtain chicken protein peptide powder. It is determined that the moisture content of the obtained chicken protein peptide powder is be...

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Abstract

The invention discloses a preparation method for a high rich flavor chicken powder, and application, and belongs to the biotechnology field of food. The preparation method comprises the following steps of: (1) adding aspergillus oryzae and aspergillus niger spores into chicken to carry out fermentation, and carrying out inactivation after the hydrolysis degree of chicken protein is 30-50% to obtain chicken fermentation liquor; (2) preparing the chicken fermentation liquor obtained in (1) to prepare chicken protein peptide powders; (3) mixing the chicken protein peptide powders obtained in (2)with lactic acid, and heating to obtain a reactant; and (4) regulating the pH value of the reactant obtained in (3) to obtain the high rich flavor chicken powder. According to the preparation method,the high rich flavor chicken powder can be prepared without adding various food additives, meanwhile, the product has strong rich flavors and is high in flavor representation strength, and a delicateflavor and a rich flavor can be obviously improved if the high rich flavor chicken powder is applied to food.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a preparation method and application of high-flavor chicken powder. Background technique [0002] Chicken powder is the core ingredient of chicken seasoning such as chicken essence, chicken powder, chicken juice and chicken paste, and also one of the important raw materials of many compound seasonings, which is widely used in food industry and catering. At present, research on chicken powder or chicken seasoning at home and abroad mainly focuses on three aspects: (1) preparation of high-umami taste peptides by enzymatic hydrolysis of chicken protein; (3) utilize Maillard reaction to prepare chicken flavor (aroma) chicken seasoning. [0003] For example, Chinese patent application 201710026512.9 discloses a method for making chicken powder, which includes boiling the chicken soaked in clear water, cooling it, and twisting it into chicken mash with a meat grinder, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/14A23L13/50A23L13/70
CPCA23L27/10A23L27/14A23L13/52A23L13/74Y02A40/90
Inventor 王胜利石晓红黄志奇钟澄立曾海生
Owner 广东百味佳味业科技股份有限公司
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