Preparation method of glycine polypeptide and application of glycine polypeptide in preparation of essence
A technology of glycine and chicken flavor, applied in the field of food ingredients, can solve the problems of high price, discord, unsuitable for meat flavor, etc., and achieve the effect of strong chicken soup and full flavor.
Inactive Publication Date: 2021-08-17
TIANJIN CHUNFA BIO TECH GRP
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Problems solved by technology
[0004] In the Maillard reaction, small molecular peptides are mainly provided by meat and bone hydrolyzate, HVP, YE, etc. The disadvantage is that the obtained small molecular peptides are random, low in content, and have a specific discordant flavor, such as meat The fishy smell, the irritating smell of HVP, and the fermented sauce smell of YE affect the quality of flavor products
[0005] However, if you directly choose small molecular peptides to participate in the Maillard reaction, such as glycine dipeptide and tripeptide, but currently only reagent-grade commodities such as glycine dipeptide and tripeptide are available, and they are expensive, so they are not suitable for the preparation of meat flavors.
Method used
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Embodiment 1
[0023] A preparation method of chicken essence, comprising the steps of:
[0024] First, 20 parts of glycine, 4 parts of phosphoric acid, and 76 parts of water were added into the reaction kettle, stirred for 5 minutes, heated to raise the temperature, the reaction temperature was controlled at 100°C, and the reaction time was 180 minutes to obtain the glycine polypeptide.
[0025] 10 parts of the obtained glycine polypeptide, then add 1 part of glucose, 1 part of D-xylose, 2 parts of green onion, 1 part of ginger, 30 parts of yeast extract, 20 parts of refined chicken oil, 35 parts of water, stir for 5 minutes, and heat heat up. The reaction temperature was controlled at 105° C., and the reaction time was 1 hour and 30 minutes. After the reaction, the temperature was lowered to 50° C., and passed through a 40-mesh vibrating sieve to obtain chicken essence.
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The invention relates to a preparation method of glycine polypeptide and application of the glycine polypeptide in preparation of essence. The preparation method of the glycine polypeptide comprises the following steps: adding glycine, phosphoric acid and water into a reaction kettle, conducting stirring for 5 minutes, carrying out heating, and controlling a reaction temperature to be 100-140 DEG C and reaction time to be 1-6 hours to obtain the glycine polypeptide. The mass percents of the glycine, the phosphoric acid and the water are 10-50%, 2-10 and 40-80%, respectively; and the sum of the weight percentages of the materials is 100%. The invention further provides chicken essence prepared from the glycine polypeptide. According to the invention, glycine is placed in an aqueous solution and acid-catalyzed dehydration is conducted to obtain the glycine polypeptide, the glycine polypeptide and reducing sugar are subjected to a Maillard reaction, and the generated essence product is fuller and mellower in flavor and stronger in chicken soup feeling.
Description
technical field [0001] The invention relates to the field of food ingredients, in particular to a preparation method of glycine polypeptide and its application in the preparation of chicken essence. Background technique [0002] Chicken essence is one of the important raw materials of compound condiments, and the preparation of chicken essence by using Maillard reaction is the focus of research and development of flavor enterprises. The main raw materials for the Maillard reaction include: nitrogen sources for proteins and their degradation products, carbon sources for carbohydrates and their degradation products, fats and lipids, etc. [0003] For example, Chinese patent application 2013102029175 discloses a chicken reaction essence prepared from reducing sugar, amino acids, chicken hydrolyzate, refined chicken oil, yeast extract, vegetable protein hydrolyzate and the like. [0004] In the Maillard reaction, small molecular peptides are mainly provided by meat and bone hyd...
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IPC IPC(8): C07K2/00C07K1/02A23L27/21
CPCC07K2/00A23L27/215
Inventor 李文方刘鹏
Owner TIANJIN CHUNFA BIO TECH GRP