Method for preparing chicken powder through lipase hydrolysis and self-emulsification

Abstract

The invention discloses a method for preparing chicken powder through lipase hydrolysis and self-emulsification, which comprises the following steps: putting chicken paste and chicken skeleton into a horizontal high-temperature cooking pot, and carrying out cooking heat treatment to obtain cooked meat solid and a soup oil-water mixture; then crushing, mixing and grinding into thick liquid, and adding into a high-shear emulsifying tank; adding lipase and glycerol, and carrying out enzymolysis at 50-60 DEG C for 1-3 hours at the rotating speed of 2000-3000r / min to generate a monoglyceride mixture emulsifier; carrying out self-emulsification on a product after enzymolysis, wherein the homogenizing pressure is 15-25MPa; and carrying out spray drying on the self-emulsified feed liquid to obtain a chicken powder product. According to the method, firstly, chicken skeletons and chicken paste are cured, then glycerol is added, high-shear emulsification is used for assisting lipase enzymolysis, the characteristic flavor of chicken fat is released, finally, self-emulsification is carried out, the particle size of oil drops is reduced from 30-60 microns to about 10 microns, then spray drying is carried out, the flowability of materials is improved, and the recovery rate reaches 95% or above.

Description

Technical Field

[0001] The invention belongs to the field of food seasonings, and in particular relates to a method for preparing chicken powder by lipolysis and self-emulsification. Background Art

[0002] Chicken powder is the main raw material for chicken essence and chicken powder seasoning. Chicken powder is mainly processed from chicken by-products, such as chicken paste, chicken skeletons, chicken minced meat and other raw materials, which are steamed, mixed and ground, and then spray-dried to obtain chicken powder. The protein content of chicken powder is about 40-50%, and the fat content is about 35-45%. Due to the high fat content, the material is easily adhered and caused to lose during spray drying, which affects the product recovery rate and further causes cost increase. In the related art, chicken powder is prepared using chicken skeletons and chicken paste as raw materials, and the final recovery rate of chicken powder is about 85%. Summary of the invention

[0003] The present invention aims to solve one of the technical problems in the related art to at least a certain extent. To this end, the present invention provides a preparation method for improving the recovery rate of chicken powder by using lipase to hydrolyze chicken fat to generate a monoglyceride emulsifier, and then self-emulsifying the chicken fat.

[0004] The technical solution adopted by the present invention is as follows:

[0005] The embodiment of the present invention provides a method for preparing chicken powder by lipolysis and self-emulsification, comprising the following steps:

[0006] (1) chicken paste and chicken skeleton are placed in a horizontal high-temperature cooking tank for cooking heat treatment to obtain cooked meat solids and a mixture of soup, oil and water; the cooked meat solids and the mixture of soup, oil and water are crushed, mixed and ground, and added to a high shear emulsification tank;

[0007] (2) adding lipase and glycerol to a high shear emulsification tank for enzymatic hydrolysis, the rotation speed of the high shear emulsification tank is 2000-3000 r / min, the enzymatic hydrolysis temperature is controlled at 50-60° C., the temperature is kept for 1-3 hours, and then the enzyme is inactivated;

[0008] (3) The product after enzymatic hydrolysis is self-emulsified, and the homogenization pressure is 15-25 MPa;

[0009] (4) The self-emulsified liquid is spray-dried to obtain a chicken powder product.

[0010] The method of the embodiment of the present invention firstly ripens the chicken skeleton and the chicken paste, then adds glycerol, and high shear emulsification assists the lipolysis to release the characteristic flavor of the chicken fat and generate a monoglyceride mixture emulsifier, and finally performs self-emulsification to reduce the oil droplet size from 30-60 μm to about 10 μm, and then spray-drying is performed to improve the fluidity of the material, and the recovery rate is increased from about 85% to more than 95%.

[0011] In some embodiments, the chicken puree is 10-30 parts, the chicken skeleton is 70-90 parts, the lipase is 0.1-1 parts, and the glycerol is 1-7 parts, and the parts are by mass.

[0012] Preferably, the chicken paste is 15-30 parts, the chicken skeleton is 70-85 parts, the lipase is 0.1-0.5 parts, and the glycerol is 2-5 parts.

[0013] More preferably, the chicken paste is 20-30 parts, the chicken skeleton is 70-80 parts, the lipase is 0.1-0.3 parts, and the glycerol is 3-5 parts.

[0014] In some embodiments, in step (1), the cooking temperature is 110-140° C., and the cooking time is 0.5-4 hours.

[0015] Preferably, the cooking temperature is 110-130° C. and the cooking time is 0.5-3 hours.

[0016] More preferably, the cooking temperature is 115-125° C. and the cooking time is 1-2 hours.

[0017] In some embodiments, in step (1), refining refers to grinding through a colloid mill 2 to 3 times, with a gap of 0.5-2 mm.

[0018] In some embodiments, the inlet air temperature of the spray drying is 170-180° C., and the outlet air temperature is 90-105° C. Preferably, the inlet air temperature is 175° C., and the outlet air temperature is 100° C.

[0019] The embodiment of the present invention further provides a chicken powder, which is prepared by the method described above.

[0020] The present invention has the following advantages and beneficial effects:

[0021] (1) The present invention adopts high shear emulsification and lipase hydrolysis in the production of chicken powder to obtain a monoglyceride mixture emulsifier, which is self-emulsified to improve the recovery rate of chicken powder spray drying. The recovery rate of chicken powder is increased from about 80% to more than 95%, thereby reducing product costs.

[0022] (2) The chicken powder prepared by the present invention releases the characteristic flavor of chicken, which is more realistic and mellow. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 It is a process flow chart of an embodiment of the present invention.

[0024] Figure 2This is a microscope image of the emulsified material prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0025] Embodiments of the present invention are described in detail below. The embodiments described below are exemplary and intended to be used to explain the present invention, but should not be construed as limiting the present invention.

[0026] Unless otherwise specified, the raw materials and reagents used in the following examples are commercially available or can be prepared by known methods.

[0027] Unless otherwise defined, scientific and technical terms used herein have the meanings commonly understood by those skilled in the art.

[0028] Where values ​​are described herein as a range, it should be understood that such disclosure includes disclosure of all possible sub-ranges within that range, as well as specific values ​​falling within that range, regardless of whether a specific value or a specific sub-range is explicitly stated.

[0029] In this document, reference to “preferred” or “more preferred” is only intended to describe an implementation method or example with better effects, and it should be understood that it does not constitute a limitation on the scope of protection of the present invention.

[0030] First,

[0031] The embodiment of the present invention provides a method for preparing chicken powder by lipolysis and self-emulsification, comprising the following steps:

[0032] (1) chicken paste and chicken skeleton are placed in a horizontal high-temperature cooking tank for cooking heat treatment to obtain cooked meat solids and a mixture of soup, oil and water; the cooked meat solids and the mixture of soup, oil and water are crushed and mixed and ground, and the gap of the colloid mill is 0.5-2 mm, and then added to a high shear emulsification tank;

[0033] (2) adding lipase and glycerol to a high shear emulsification tank for enzymatic hydrolysis, the rotation speed of the high shear emulsification tank is 2000-3000 r / min, the enzymatic hydrolysis temperature is controlled at 50-60° C., the temperature is kept for 1-3 hours, and then the enzyme is inactivated;

[0034] (3) The product after enzymatic hydrolysis is self-emulsified, and the homogenization pressure is 15-25 MPa;

[0035] (4) The self-emulsified liquid is spray-dried to obtain a chicken powder product.

[0036] Non-limiting examples include: in step (2), the rotation speed of the high shear emulsification tank is 2000 r / min, 2200 r / min, 2400 r / min, 2500 r / min, 2800 r / min, 3000 r / min, etc., the enzymatic hydrolysis temperature is 50°C, 52°C, 54°C, 55°C, 56°C, 60°C, etc., and the insulation time is 1 hour, 1.2 hours, 1.5 hours, 2 hours, 3 hours, etc.

[0037] In some embodiments, the chicken puree is 10-30 parts, the chicken skeleton is 70-90 parts, the lipase is 0.1-1 parts, and the glycerol is 1-7 parts, and the parts are by mass.

[0038] Non-limiting examples are: the chicken paste is 10 parts, 15 parts, 20 parts, 22 parts, 25 parts, 30 parts, etc., the chicken skeleton is 70 parts, 75 parts, 80 parts, 82 parts, 85 parts, 90 parts, etc., the lipase is 0.1 parts, 0.3 parts, 0.5 parts, 0.8 parts, 1 parts, etc., and the glycerol is 1 part, 2 parts, 3 parts, 5 parts, 6 parts, 7 parts, etc.

[0039] In some embodiments, in step (1), the cooking temperature is 110-140° C., and the cooking time is 0.5-4 hours. Non-limiting examples include: the cooking temperature is 110° C., 115° C., 120° C., 130° C., 140° C., etc., and the cooking time is 0.5 hours, 1 hour, 1.5 hours, 2 hours, 4 hours, etc.

[0040] In some embodiments, the inlet air temperature of the spray drying is 170-180° C., and the outlet air temperature is 90-105° C. Non-limiting examples include: the inlet air temperature is 170° C., 172° C., 175° C., 178° C., 180° C., etc., and the outlet air temperature is 90° C., 92° C., 95° C., 100° C., 102° C., 105° C., etc.

[0041] Second,

[0042] The embodiment of the present invention further provides a chicken powder, which is prepared by the method described above.

[0043] The following are specific embodiments and comparative examples of the present invention. It should be further explained that the following comparative examples are not prior art and are only provided for comparison with the embodiments and are not intended to limit the present invention.

[0044] In the embodiments and comparative examples of the present invention, the numbers involved are all numbers by mass.

[0045] In the examples and comparative examples of the present invention, the lipase involved is: lipase PB26-1, purchased from Pangbo Biotechnology.

[0046] In the embodiments and comparative examples of the present invention,

[0047] Solid content detection: Take the liquid before spray drying, place it in a 105℃ forced air drying oven for 4 hours, weigh it and calculate the solid content.

[0048] Recovery rate = chicken powder weight / (solid content of powder spraying liquid*weight of powder spraying liquid)×100%.

[0049] Protein content detection: adopt national standard detection method, total nitrogen GB 5009.5 first method.

[0050] Protein content = total nitrogen × 6.25 × 100%

[0051] Sensory evaluation and analysis method: dilute 1 part of chicken powder sample with 100 parts of hot water, and evaluate the chicken aroma, chicken fat aroma, mellowness, aftertaste and preference, with a score range of 1-10 points.

[0052]

[0053] Example 1

[0054] A method for preparing chicken meal comprises the following steps:

[0055] 30 parts of chicken paste and 70 parts of chicken skeletons were put into a horizontal high-temperature cooking tank for cooking at 120°C for 1.5 hours. 50 parts of cooked meat solids and 50 parts of soup, oil and water mixture were obtained. 50 parts of cooked meat solids and 50 parts of soup, oil and water mixture were crushed, mixed and ground, and added to a high shear emulsification tank.

[0056] Add 0.3 parts of lipase and 3 parts of glycerol to the high shear emulsifier, turn on the high shear, the speed of the emulsifier is 2700r / min, the temperature is raised to 55°C, and the temperature is kept for 2 hours. Heat to 90°C and keep warm for 10 minutes, kill the enzyme, and cool down to 50°C. Perform homogenization and self-emulsification, and the homogenization pressure is 20MPa. The obtained emulsified material oil droplet particle size is about 8.9μm, and then the emulsified material is spray-dried, the inlet air temperature is 175°C, and the outlet air temperature is 100°C, to obtain 33.2 parts of chicken powder. The solid content of the spray powder liquid is 34.8%, the recovery rate of chicken powder is 95.4%, and the protein content is 49.6%. Sensory evaluation shows that the chicken fragrance and chicken fat fragrance are obvious, the aftertaste is long, mellow and full, and the hobby reaches 8.5 points.

[0057] Example 2

[0058] A method for preparing chicken meal comprises the following steps:

[0059] 20 parts of chicken paste and 80 parts of chicken skeletons were put into a horizontal high-temperature cooking tank and cooked at 120°C for 2 hours. 52 parts of cooked meat solids and 48 parts of soup, oil and water mixture were obtained. 52 parts of cooked meat solids and 48 parts of soup, oil and water mixture were crushed, mixed and ground, and added to a high shear emulsification tank.

[0060] Add 0.3 parts of lipase and 3 parts of glycerol to the high shear emulsifier, turn on the high shear, the speed of the emulsifier is 2600r / min, the temperature is raised to 55°C, and the temperature is kept for 2 hours. Heat to 90°C and keep warm for 10 minutes, kill the enzyme, and cool down to 50°C. Perform homogenization and self-emulsification, and the homogenization pressure is 20MPa. The obtained emulsified material oil droplet particle size is about 8.5μm, and then the emulsified material is spray-dried, the inlet air temperature is 175°C, and the outlet air temperature is 100°C, to obtain 32.1 parts of chicken powder. The solid content of the spray powder liquid is 33.5%, the recovery rate of chicken powder is 95.8%, and the protein content is 49.3%. Sensory evaluation, chicken fragrance, chicken fat fragrance are obvious, the aftertaste is long, mellow and full, and the hobby reaches 8.4 points.

[0061] Comparative Example 1

[0062] A method for preparing chicken meal comprises the following steps:

[0063] 30 parts of chicken paste and 70 parts of chicken skeletons were put into a horizontal high-temperature cooking tank for cooking at 120°C for 1.5 hours. 50 parts of cooked meat solids and 50 parts of oil-water mixture were mixed and ground, and the oil droplet particle size of the slurry was about 50-70 μm. Then, the mixture was spray-dried at an air inlet temperature of 175°C and an air outlet temperature of 100°C to obtain 29.2 parts of chicken powder, with a solid content of 34.8% in the powder spray liquid, a chicken powder recovery rate of 83.9%, and a protein content of 49.5%. The chicken aroma and chicken fat aroma were average, and the aftertaste and mellowness were not obvious, with a score of 7.5 for hobby.

[0064] The comparison between Example 1 and Comparative Example 1 is shown in Table 1 and Table 2. It can be seen from the comparison between Example 1 and Comparative Example 1 that after enzymatic self-emulsification, addition of glycerol, and addition of high shear emulsification process, the oil droplet size is significantly reduced, the emulsification effect is enhanced, and the recovery rate is greatly improved. The sensory function of chicken powder is improved and the preference is enhanced.

[0065] Comparative Example 2

[0066] A method for preparing chicken meal comprises the following steps:

[0067] 30 parts of chicken paste and 70 parts of chicken skeletons were put into a horizontal high-temperature cooking tank for cooking at 120°C for 1.5 hours. 50 parts of cooked meat solids and 50 parts of oil-water mixture were mixed and ground and added to the enzymolysis kettle.

[0068] 0.3 parts of lipase were added to the enzymolysis kettle, the speed was 60r / min, the temperature was raised to 55°C, and the temperature was kept for 3 hours. The temperature was raised to 90°C and kept for 10 minutes, the enzyme was inactivated, and the temperature was lowered to 50°C. The homogenization self-emulsification was carried out, and the homogenization pressure was 20MPa. The obtained emulsified material had an oil droplet particle size of about 50μm, and then the emulsified material was spray-dried, the inlet air temperature was 175°C, and the outlet air temperature was 100°C, and 29.6 parts of chicken powder were obtained, the solid content of the spray powder liquid was 34.8%, the chicken powder recovery rate was 85.1%, and the protein content was 49.5%. The chicken aroma and chicken fat aroma were average, the aftertaste and mellowness were not obvious, and the hobby score was 7.6.

[0069] It can be seen from Table 1 and Table 2 that, on the basis of Comparative Example 1, Comparative Example 2 adds enzymatic hydrolysis treatment, the oil droplet size becomes smaller, the recovery rate is improved to a certain extent, and the sensory function changes slightly, but there is still a gap with Example 1. This is mainly because lipase enzymatically hydrolyzes fat at the oil-water interface, the speed of the enzymatic hydrolysis kettle is low, there is no emulsification effect, and the enzymatic hydrolysis effect is poor.

[0070] Comparative Example 3

[0071] A method for preparing chicken meal comprises the following steps:

[0072] 30 parts of chicken paste and 70 parts of chicken skeletons were put into a horizontal high-temperature cooking tank for cooking at 120°C for 1.5 hours. 50 parts of cooked meat solids and 50 parts of oil-water mixture were mixed and ground and added to the enzymolysis kettle.

[0073] 0.6 parts of lipase were added to the enzymolysis kettle, the speed was 60r / min, the temperature was raised to 55°C, and the temperature was kept for 3 hours. The temperature was raised to 90°C and kept for 10 minutes, the enzyme was inactivated, and the temperature was lowered to 50°C. The homogenization self-emulsification was carried out, and the homogenization pressure was 20MPa. The particle size of the oil droplets of the obtained emulsified material was about 45μm, and then the emulsified material was spray-dried, the inlet air temperature was 175°C, and the outlet air temperature was 100°C, and 29.8 parts of chicken powder were obtained, the solid content of the spray powder liquid was 34.8%, the chicken powder recovery rate was 85.6%, and the protein content was 49.6%. The chicken aroma and chicken fat aroma were average, the aftertaste and mellowness were not obvious, and the hobby score was 7.6.

[0074] It can be seen from Table 1 and Table 2 that, based on Comparative Example 2, the amount of lipase is increased, the enzymatic hydrolysis effect is improved, the oil droplet size is reduced, the chicken powder recovery rate is slightly improved, and the sensory function is close, but there is a gap with Example 1. In addition, the increase in lipase increases the cost and has a low cost-performance ratio.

[0075] Comparative Example 4

[0076] A method for preparing chicken meal comprises the following steps:

[0077] 30 parts of chicken paste and 70 parts of chicken skeletons were put into a horizontal high-temperature cooking tank for cooking at 120°C for 1.5 hours. 50 parts of cooked meat solids and 50 parts of oil-water mixture were mixed and ground and added to the enzymolysis kettle.

[0078] 0.3 parts of lipase were added to the enzymolysis kettle, the speed was 60r / min, the temperature was raised to 55°C, and the temperature was kept for 5 hours. The temperature was raised to 90°C and kept for 10 minutes, the enzyme was inactivated, and the temperature was lowered to 50°C. The homogenization self-emulsification was carried out, and the homogenization pressure was 20MPa. The oil droplet particle size of the obtained emulsified material was about 46μm, and then the emulsified material was spray-dried, the inlet air temperature was 175°C, and the outlet air temperature was 100°C, and 29.7 parts of chicken powder were obtained, the solid content of the spray powder liquid was 34.8%, the chicken powder recovery rate was 85.5%, and the protein content was 49.5%. The chicken aroma and chicken fat aroma were average, the aftertaste and mellowness were slightly good, and the hobby score was 7.7.

[0079] It can be seen from Table 1 and Table 2 that, based on Comparative Example 2, the enzymolysis time is extended, the enzymolysis effect is improved, the oil droplet size is reduced, the chicken powder recovery rate is slightly improved, and the sensory function is slightly better, but there is a gap with Example 1. In addition, the process time is increased, the production efficiency is reduced, and the cost performance is low.

[0080] Comparative Example 5

[0081] A method for preparing chicken meal comprises the following steps:

[0082] 30 parts of chicken paste and 70 parts of chicken skeletons were put into a horizontal high-temperature cooking tank for cooking at 120°C for 1.5 hours. 50 parts of cooked meat solids and 50 parts of oil-water mixture were mixed and ground and added to the enzymolysis kettle.

[0083] 0.3 parts of lipase and 3 parts of glycerol were added to the enzymolysis kettle, the speed was 60r / min, the temperature was raised to 55°C, and the temperature was kept for 3 hours. The temperature was raised to 90°C and kept for 10 minutes, the enzyme was inactivated, and the temperature was lowered to 50°C. The homogenization self-emulsification was carried out, and the homogenization pressure was 20MPa. The obtained emulsified material had an oil droplet particle size of about 38μm, and then the emulsified material was spray-dried, the inlet air temperature was 175°C, and the outlet air temperature was 100°C, and 30.2 parts of chicken powder were obtained, the solid content of the spray powder liquid was 34.8%, the chicken powder recovery rate was 86.8%, and the protein content was 49.6%. The chicken aroma and chicken fat aroma were average, the aftertaste and mellowness were slightly good, and the hobby score was 7.7.

[0084] It can be seen from Table 1 and Table 2 that, based on Comparative Example 2, glycerol is added to promote lipolysis, the lipolysis effect is improved, the oil droplet size is reduced, the chicken powder recovery rate is improved, and the sensory function is slightly better. The reason for this is that lipolysis is a reversible reaction, and the fatty acids obtained by lipolysis are combined with glycerol to generate more monoglycerides, and the emulsification effect is improved. However, Comparative Example 5 is still far behind Example 1.

[0085] Comparative Example 6

[0086] A method for preparing chicken meal comprises the following steps:

[0087] 30 parts of chicken paste and 70 parts of chicken skeletons were put into a horizontal high-temperature cooking tank for cooking at 120°C for 1.5 hours. 50 parts of cooked meat solids and 50 parts of oil-water mixture were mixed and ground, homogenized and emulsified at a homogenization pressure of 20 MPa, and then added to the enzymolysis kettle.

[0088] 0.3 parts of lipase were added to the enzymolysis kettle, the speed was 60r / min, the temperature was raised to 55°C, and the temperature was kept for 3 hours. The temperature was raised to 90°C and kept for 10 minutes, the enzyme was inactivated, and the temperature was lowered to 50°C. The homogenization self-emulsification was carried out, and the homogenization pressure was 20MPa. The oil droplet particle size of the obtained emulsified material was about 35μm, and then the emulsified material was spray-dried, the inlet air temperature was 175°C, and the outlet air temperature was 100°C, and 30.4 parts of chicken powder were obtained, the solid content of the spray powder liquid was 34.8%, the chicken powder recovery rate was 87.4%, and the protein content was 49.7%. The chicken aroma and chicken fat aroma were improved, the aftertaste and mellowness were increased, and the hobby score was 7.9.

[0089] It can be seen from Table 1 and Table 2 that, based on Comparative Example 2, homogenization and emulsification were first performed, and then lipolysis was performed, the enzymatic hydrolysis effect was improved, the oil droplet size became smaller, the chicken powder recovery rate was slightly improved, and the sensory function was improved. The reason for this was that homogenization and emulsification increased the oil-water interface, which helped to improve the lipase enzymatic hydrolysis effect. However, Comparative Example 6 still had a large gap with Example 1.

[0090] Comparative Example 7

[0091] A method for preparing chicken meal comprises the following steps:

[0092] 30 parts of chicken paste and 70 parts of chicken skeletons were put into a horizontal high-temperature cooking tank for cooking at 120°C for 1.5 hours. 50 parts of cooked meat solids and 50 parts of oil-water mixture were mixed and ground, and then added to the enzymolysis kettle.

[0093] 0.3 parts of lipase were added to the enzymolysis kettle, the speed was 300r / min, the temperature was raised to 55°C, and the temperature was kept for 3 hours. The temperature was raised to 90°C and kept for 10 minutes, the enzyme was inactivated, and the temperature was lowered to 50°C. The homogenization self-emulsification was carried out, and the homogenization pressure was 20MPa. The particle size of the oil droplets of the obtained emulsified material was about 33μm, and then the emulsified material was spray-dried, the inlet air temperature was 175°C, and the outlet air temperature was 100°C, and 30.9 parts of chicken powder were obtained, the solid content of the spray powder liquid was 34.8%, the chicken powder recovery rate was 88.8%, and the protein content was 49.5%. The chicken aroma and chicken fat aroma increased, the aftertaste and mellowness increased, and the hobby score was 8.1.

[0094] It can be seen from Table 1 and Table 2 that, based on Comparative Example 2, the speed of the enzymolysis kettle is increased, the oil-water interface is increased, and fat enzymolysis is performed, the enzymolysis effect is improved, the oil droplet size is reduced, the chicken powder recovery rate is improved, and the sensory function is increased. The speed of the enzymolysis kettle is increased to help enzymolysis, and the speed increase is limited by the equipment parameters and cannot be further increased. And Comparative Example 7 is still far behind Example 1.

[0095] Comparative Example 8

[0096] A method for preparing chicken meal comprises the following steps:

[0097] 30 parts of chicken paste and 70 parts of chicken skeletons were put into a horizontal high-temperature cooking tank for cooking at 120°C for 1.5 hours. 50 parts of cooked meat solids and 50 parts of oil-water mixture were mixed and ground, and then added to a high-shear emulsification tank.

[0098] 0.3 parts of lipase were added to the high shear emulsification tank, high shear was turned on, the speed of the emulsification tank was 2700r / min, the temperature was raised to 55°C, and the temperature was kept for 3 hours. The temperature was raised to 90°C and kept for 10 minutes, the enzyme was inactivated, and the temperature was lowered to 50°C. The homogenization self-emulsification was carried out, and the homogenization pressure was 20MPa. The obtained emulsified material oil droplet particle size was about 27μm, and then the emulsified material was spray dried again, the inlet air temperature was 175°C, and the outlet air temperature was 100°C, and 31.9 parts of chicken powder were obtained, the solid content of the spray powder liquid was 34.8%, the chicken powder recovery rate was 91.7%, and the protein content was 49.6%. The chicken aroma and chicken fat aroma were enhanced, the aftertaste and mellowness were increased, and the hobby score was 8.2.

[0099] It can be seen from Table 1 and Table 2 that, based on Comparative Example 2, a high shear emulsification process is added to fully emulsify the oil and water, and fat is enzymatically hydrolyzed, the enzymatic hydrolysis effect is significantly improved, the oil droplet size is reduced, the chicken powder recovery rate is improved, and the sensory function is enhanced. The reason for this is that the high shear emulsification process effectively solves the emulsification problem and allows the lipase to fully function. However, Comparative Example 8 still has a large gap with Example 1.

[0100] By comparing Example 1 with Comparative Examples 1-8, it can be seen that the solution of Example 1 combines lipase hydrolysis, addition of glycerol, and addition of high shear emulsification process, which synergistically improves the recovery rate of chicken powder and enhances the sensory function.

[0101] Table 1

[0102] Oil droplet size Solid content of powder spraying liquid Chicken meal recovery rate Protein Content Example 1 8.9μm 34.8％ 95.4％ 49.6％ Example 2 8.5μm 33.5％ 95.8％ 49.3％ Comparative Example 1 50-70μm 34.8％ 83.9％ 49.5％ Comparative Example 2 50μm 34.8％ 85.1％ 49.5％ Comparative Example 3 45μm 34.8％ 85.6％ 49.6％ Comparative Example 4 46μm 34.8％ 85.5％ 49.5％ Comparative Example 5 38μm 34.8％ 86.8％ 49.6％ Comparative Example 6 35μm 34.8％ 87.4％ 49.7％ Comparative Example 7 33μm 34.8％ 88.8％ 49.5％ Comparative Example 8 27μm 34.8％ 91.7％ 49.6％

[0103] Table 2

[0104]

[0105]

[0106] In the present invention, the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" etc. mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0107] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for preparing chicken powder by lipolysis and self-emulsification, characterized in that: The steps include: (1) chicken paste and chicken skeleton are placed in a horizontal high-temperature cooking tank for cooking heat treatment to obtain cooked meat solids and a mixture of soup, oil and water; the cooked meat solids and the mixture of soup, oil and water are crushed, mixed and ground, and added to a high shear emulsification tank; (2) adding lipase and glycerol to a high shear emulsification tank for enzymatic hydrolysis, the rotation speed of the high shear emulsification tank is 2000-3000 r / min, the enzymatic hydrolysis temperature is controlled at 50-60° C., the temperature is kept for 1-3 hours, and then the enzyme is inactivated; (3) The product after enzymatic hydrolysis is self-emulsified, and the homogenization pressure is 15-25 MPa; (4) The self-emulsified liquid is spray-dried to obtain a chicken powder product.

2. The method for preparing chicken powder by lipolysis and self-emulsification according to claim 1, characterized in that: The chicken paste is 10-30 parts, the chicken skeleton is 70-90 parts, the lipase is 0.1-1 parts, and the glycerol is 1-7 parts, and the parts are by mass.

3. The method for preparing chicken powder by lipolysis and self-emulsification according to claim 2, characterized in that: The chicken paste is 15-30 parts, the chicken skeleton is 70-85 parts, the lipase is 0.1-0.5 parts, and the glycerol is 2-5 parts.

4. The method for preparing chicken powder by lipolysis and self-emulsification according to claim 3, characterized in that: The chicken paste is 20-30 parts, the chicken skeleton is 70-80 parts, the lipase is 0.1-0.3 parts, and the glycerol is 3-5 parts.

5. The method for preparing chicken powder by lipolysis and self-emulsification according to claim 1, characterized in that: In step (1), the cooking temperature is 110-140° C. and the cooking time is 0.5-4 hours.

6. The method for preparing chicken powder by lipolysis and self-emulsification according to claim 5, characterized in that: The cooking temperature is 110-130°C and the cooking time is 0.5-3 hours.

7. The method for preparing chicken powder by lipolysis and self-emulsification according to claim 6, characterized in that: The cooking temperature is 115-125°C and the cooking time is 1-2 hours.

8. The method for preparing chicken powder by lipolysis and self-emulsification according to claim 1, characterized in that: In step (1), refining means grinding the pulp through a colloid mill 2 to 3 times, with a gap of 0.5 to 2 mm.

9. The method for preparing chicken powder by lipolysis and self-emulsification according to claim 1, characterized in that: The inlet air temperature of spray drying is 170-180℃, and the outlet air temperature is 90-105℃.

10. A chicken meal, characterized in that: The chicken powder is prepared by the method described in any one of claims 1 to 9.

Images