Application method of fresh polypeptide in fresh extraction and salt reduction of chicken essence

Abstract

The invention discloses an application method of fresh polypeptide in fresh extraction and salt reduction of chicken essence, and belongs to the field of food. The application method comprises the following steps: adding a compound protein fresh polypeptide solution into a Maillard reaction base material, adjusting the pH value of the solution to 7-7.5, placing the solution at 105-120 DEG C, reacting for 2-3 hours to obtain a compound flavor peptide solution, and concentrating, freezing and drying the compound flavor peptide solution to obtain the fresh polypeptide seasoning. And (2) adding chicken powder, monosodium glutamate, edible salt, white granulated sugar and disodium 5 '-ribonucleotide into the fresh polypeptide seasoning in the step (1), uniformly mixing to obtain a mixture, dishing, drying, crushing, and sieving with a 60-mesh sieve to obtain the compound freshness-improving and salt-reducing chicken essence. A large number of volatile hybrid compounds and special volatile flavoring substances are generated through the Maillard reaction, so that the food is endowed with unique fragrance and taste, and meanwhile, the intake of salt is reduced.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to an application method of a fresh polypeptide in chicken essence for enhancing the flavor and reducing salt. Background Art

[0002] At present, the use of multiple condiments at the same time may cause excessive sodium intake in the diet. Appropriate sodium intake is beneficial to maintaining the acid-base balance of human blood, regulating the osmotic pressure of human cells and blood, and participating in the transmission of nerve impulses. However, excessive intake of sodium salt will cause many health problems, such as kidney disease and cardiovascular disease. A large number of studies have confirmed that reducing salt intake can effectively lower blood pressure and is beneficial to physical and mental health.

[0003] Umami is a basic taste that makes people feel happy and increases appetite. The umami components in condiments mainly include organic acids, organic bases, nucleotides, and amino acids. Umami components interact with umami receptors on taste buds to activate them, thereby presenting umami characteristics, which can enhance the product's umami taste, mellowness, alleviate sourness, and mask odors. Another important function of umami is to enhance the perception of saltiness, thereby reducing the amount of NaCl added to the product. Studies have shown that salty-related flavor substances and umami substances in soy sauce can enhance the salty perception of NaCl solutions, and can also enhance the salty perception of foods (such as beef soup and roasted peanuts). Therefore, enhancing flavor can improve the flavor quality of the product and reduce the sodium content of condiments. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defects of the prior art and provide an application method of fresh polypeptide in chicken essence for freshness enhancement and salt reduction. The application method of the present invention can reduce the amount of sodium salt without affecting the taste and can also improve the freshness.

[0005] In order to achieve the above-mentioned purpose of the invention, the embodiment of the present invention adopts the following technical solution: a method for applying fresh polypeptide in chicken essence to enhance the flavor and reduce salt, comprising the following steps:

[0006] (1) adding the composite protein fresh polypeptide solution to the Maillard reaction base, adjusting the solution pH to 7-7.5, placing the solution at 105-120° C., reacting for 2-3 hours to obtain a composite umami peptide solution, and then concentrating and freeze-drying to obtain a fresh polypeptide seasoning;

[0007] (2) Take the fresh polypeptide seasoning of step (1), add chicken powder, monosodium glutamate, edible salt, white sugar, and 5′-flavor ribonucleotide disodium to mix evenly to obtain a mixture, put it on a plate, vacuum dry it, grind it and pass it through a 60-mesh sieve to obtain a composite flavor-enhancing and salt-reducing chicken essence.

[0008] Furthermore, the Maillard reaction base comprises the following components in mass percentage: the Maillard reaction base in step (1) comprises the following components in mass percentage: 8-15% reducing sugar, 0.5-1.0% complex amino acid, and the remainder is ultrapure water.

[0009] Furthermore, the reducing sugar is xylose.

[0010] Furthermore, the molecular weight of the fresh polypeptide of the complex protein in step (1) is 2500-4000.

[0011] Furthermore, the concentration of the fresh polypeptide of the complex protein in step (1) is 0.5-1.0 mg / mL.

[0012] Furthermore, the thickness of the mixed material in step (2) is not more than 1.5 cm, which is conducive to sufficient heat transfer.

[0013] Furthermore, the mixed material in step (2) is preheated to 70-80° C. after being placed on a plate, and then subjected to vacuum drying after absorbing heat for 70-90 minutes.

[0014] Furthermore, the vacuum degree of the vacuum drying is -0.080 to 0.085 MPa, the temperature is 70-80°C, and the time is 5-8h.

[0015] Furthermore, the fresh polypeptide seasoning in step (2) is 25-35 parts, chicken powder is 30-40 parts, monosodium glutamate is 10-20 parts, edible salt is 1-5 parts, white sugar is 8-10 parts, and 5'-flavor ribonucleotide disodium is 1-3 parts by weight.

[0016] Compared with the prior art, the beneficial effect of the present invention is that the application method of the present invention can reduce the amount of sodium salt used and at the same time enhance the freshness and improve the flavor quality of the product. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0018] Example 1

[0019] The embodiment of the present invention provides a method for applying a fresh polypeptide in chicken essence to enhance the flavor and reduce salt, comprising the following steps:

[0020] (1) Add a 0.8 mg / mL complex protein fresh polypeptide solution with a molecular weight of 3000-3500 to a Maillard reaction base, wherein the Maillard reaction base is 10% xylose, 0.8% complex amino acid, and the balance is ultrapure water. Adjust the pH value of the solution to 7, place it at 110°C, react for 2 hours to obtain a complex umami peptide solution, and then concentrate, freeze, and dry it to obtain a fresh polypeptide seasoning;

[0021] (2) Take 32 parts of fresh polypeptide seasoning, 35 parts of chicken powder, 18 parts of monosodium glutamate, 3 parts of edible salt, 10 parts of white sugar, and 2 parts of 5′-flavor ribonucleotide disodium, mix them evenly to obtain a mixture, the thickness of the mixture on a plate shall not exceed 1.5 cm, preheat to 75° C., absorb heat for 80 minutes, start vacuum, vacuum degree -0.083 MPa, temperature 75° C., vacuum drying time is 6 hours. After drying and crushing, pass through a 60-mesh sieve to obtain a composite flavor-enhancing and salt-reducing chicken essence.

[0022] Example 2

[0023] The embodiment of the present invention provides a method for applying a fresh polypeptide in chicken essence to enhance the flavor and reduce salt, comprising the following steps:

[0024] (1) Add a 0.5 mg / mL solution of a 2500-3000 molecular weight composite protein fresh polypeptide to a Maillard reaction base, wherein the Maillard reaction base is 8% xylose, 0.5% composite amino acid, and the balance is ultrapure water. Adjust the pH value of the solution to 7, place it at 105°C, react for 2 hours to obtain a composite umami peptide solution, and then concentrate, freeze, and dry it to obtain a fresh polypeptide seasoning;

[0025] (2) Take 25 parts of fresh polypeptide seasoning from step (1), 40 parts of chicken powder, 18 parts of monosodium glutamate, 5 parts of edible salt, 10 parts of white sugar, and 2 parts of 5′-flavor ribonucleotide disodium, mix them evenly to obtain a mixture, the thickness of the mixture on a plate shall not exceed 1.5 cm, preheat to 70° C., absorb heat for 90 minutes, start vacuum, vacuum degree -0.080 MPa, temperature 70° C., vacuum drying time is 8 hours. After drying and crushing, pass through a 60-mesh sieve to obtain a composite chicken essence with flavor enhancement and salt reduction.

[0026] Example 3

[0027] The embodiment of the present invention provides a method for applying a fresh polypeptide in chicken essence to enhance the flavor and reduce salt, comprising the following steps:

[0028] (1) Add a 1.0 mg / mL solution of a 3500-4000 molecular weight composite protein fresh polypeptide to a Maillard reaction base, wherein the Maillard reaction base is 15% xylose, 1.0% composite amino acid, and the balance is ultrapure water. Adjust the pH value of the solution to 7.5, place it at 120°C, react for 2-3 hours to obtain a composite umami peptide solution, and then concentrate, freeze, and dry it to obtain a fresh polypeptide seasoning;

[0029] (2) Take 35 parts of fresh polypeptide seasoning, 30 parts of chicken powder, 10 parts of monosodium glutamate, 5 parts of edible salt, 8 parts of white sugar, and 2 parts of 5′-flavor ribonucleotide disodium, mix them evenly to obtain a mixture, the thickness of the mixture on a plate shall not exceed 1.5 cm, preheat to 80° C., absorb heat for 70 minutes, start vacuum, vacuum degree 0.085 MPa, temperature 80° C., vacuum drying time 5 hours. After drying and crushing, pass through a 60-mesh sieve to obtain a composite flavor-enhancing and salt-reducing chicken essence.

[0030] Comparative Example 1

[0031] Commercially available chicken essence.

[0032] Sensory evaluation method

[0033] In order to evaluate the flavor characteristics of the composite freshness-enhancing and salt-reducing chicken essence of Example 1 and the commercially available chicken essence of the comparative example, the method is as follows: first, a 0.5% composite freshness-enhancing and salt-reducing chicken essence solution and a 0.5% commercially available chicken essence solution are prepared. First, six experienced salty flavor evaluation experts (3 men and 3 women) are organized to evaluate each sensory index (umami, mellow taste, persistence, burnt sweetness, sourness and bitterness) respectively, and then six sensory assessors (3 men and 3 women) with experience in evaluating salty flavors are trained to evaluate the saltiness, and the score is scored on a 6-point system, and the larger the score, the stronger the effect.

[0034] Table 1-1 Rating of Compound Freshening and Salt Reducing Chicken Essence Solution

[0035]

[0036] Table 1-2 Ratings of commercially available chicken essence solutions

[0037]

[0038]

[0039] As shown in Table 1 and Table 2, the composite chicken essence with enhanced flavor and reduced salt prepared by the application method of the present invention is much better than commercially available chicken essence in terms of umami and saltiness, and plays a role in enhancing flavor and reducing salt.

[0040] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modification, equivalent substitution or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for applying fresh polypeptide in chicken essence to enhance flavor and reduce salt, characterized in that: The steps include: (1) adding the composite protein fresh polypeptide solution to the Maillard reaction base, adjusting the solution pH to 7-7.5, placing the solution at 105-120° C., reacting for 2-3 hours to obtain a composite umami peptide solution, and then concentrating and freeze-drying to obtain a fresh polypeptide seasoning; (2) Take the fresh polypeptide seasoning of step (1), add chicken powder, monosodium glutamate, edible salt, white sugar, and 5′-flavor ribonucleotide disodium to mix evenly to obtain a mixture, put it on a plate, vacuum dry it, grind it and pass it through a 60-mesh sieve to obtain a composite flavor-enhancing and salt-reducing chicken essence.

2. The method for applying the fresh polypeptide in chicken essence to enhance flavor and reduce salt according to claim 1, characterized in that: The Maillard reaction base material in step (1) comprises the following components in percentage by mass: 8-15% reducing sugar, 0.5-1.0% complex amino acid, and the balance being ultrapure water.

3. The method for applying the fresh polypeptide in chicken essence to enhance flavor and reduce salt according to claim 2, characterized in that: The reducing sugar is xylose.

4. The method for applying the fresh polypeptide in chicken essence to enhance flavor and reduce salt according to claim 1, characterized in that: The molecular weight of the fresh polypeptide of the complex protein in step (1) is 2500-4000.

5. The method for applying the fresh polypeptide in chicken essence to enhance flavor and reduce salt according to claim 1, characterized in that: The concentration of the complex protein fresh polypeptide solution in step (1) is 0.5-1.0 mg / mL.

6. The method for applying the fresh polypeptide in chicken essence to enhance flavor and reduce salt according to claim 1, characterized in that: The thickness of the mixed material in step (2) is not more than 1.5 cm.

7. The method for applying the fresh polypeptide in chicken essence to enhance flavor and reduce salt according to claim 1, characterized in that: The mixed material in step (2) is preheated to 70-80° C. after being placed on a plate, and then absorbed for 70-90 minutes and then vacuum dried.

8. The method for applying the fresh polypeptide in chicken essence to enhance flavor and reduce salt according to claim 7, characterized in that: The vacuum degree of the vacuum drying is -0.080 to 0.085 MPa, the temperature is 70 to 80° C., and the time is 5 to 8 hours.

9. The method for applying the fresh polypeptide in chicken essence to enhance flavor and reduce salt according to claim 1, characterized in that: The step (2) comprises 25-35 parts of the fresh polypeptide seasoning, 30-40 parts of chicken powder, 10-20 parts of monosodium glutamate, 1-5 parts of edible salt, 8-10 parts of white sugar, and 1-3 parts of 5'-disodium ribonucleotide.

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