Fresh polypeptide-assisted novel chicken essence and preparation process thereof

Abstract

The invention discloses fresh polypeptide-assisted novel chicken essence and a preparation process thereof, and belongs to the technical field of food. The fresh polypeptide-assisted novel chicken essence comprises the following raw materials: compound protein polypeptide powder, chicken powder, monosodium glutamate, edible salt, white granulated sugar and disodium 5 '-ribonucleotide. According to the fresh polypeptide-assisted novel chicken essence disclosed by the invention, flavor-developing amino acids and delicious peptides are generated through chicken enzymolysis to enhance flavor, so that the fresh polypeptide-assisted novel chicken essence is a purely natural nutritional and healthy seasoning, is rich in small molecular proteins, delicious polypeptides and flavor-developing amino acids, is delicious in taste and rich in nutrition, has dual functions of nutrition and seasoning, and meanwhile, is suitable for being eaten by people. The polypeptide formed by enzymolysis of chicken protein can influence the delicate flavor, and also has the important physiological functions of enhancing immunity, resisting oxidation, reducing blood pressure and the like.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a novel chicken essence boosted by fresh polypeptide and a preparation process thereof. Background Art

[0002] Chicken bouillon is a commonly used compound condiment in life. It is the third generation of umami condiments that emerged in the 1980s after ordinary monosodium glutamate and special umami monosodium glutamate. Chicken bouillon is mainly made of chicken extract powder as the main raw material, supplemented with umami agents (monosodium glutamate and flavor nucleotides such as inosinic acid and guanylic acid), and added with excipients and spices or edible flavors and flavor enhancers through mixing, granulation and drying. Compared with the single umami taste of monosodium glutamate, chicken bouillon has a softer umami taste, a rounder and fuller taste, and a rich aroma due to the addition of other auxiliary ingredients.

[0003] At present, amino acids, nucleotides, organic acids and compound seasonings are commonly used for umami seasoning. Among them, amino acids include sodium glutamate, L-alanine, L-aspartic acid and L-glycine, nucleotides include disodium 5'-inosinic acid (IMP) and disodium 5'-guanylate (GMP), organic acids such as disodium succinate, and compound seasonings mainly produce umami taste from sodium glutamate and nucleotides. In actual production, people often add sodium glutamate to enhance the umami taste of meat flavor or other foods. Compared with sodium glutamate, flavoring peptides have the natural taste of food. As a flavor enhancer, they can maximize the taste of the original natural food. With the improvement of living standards and the enhancement of health awareness, people pay more and more attention to the nutrition and safety of daily diet, which echoes the pulse of the 4.0 era and connects the future food to the upgraded demand for "freshness". Therefore, the application of flavoring peptides in food seasoning has also received more and more attention, and it is very necessary to develop a new type of chicken essence assisted by fresh peptides. 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 a new type of chicken essence with fresh polypeptide and its preparation process. In order to achieve the above invention purpose, the present invention adopts the following technical scheme: a new type of chicken essence with fresh polypeptide, comprising the following raw materials in parts by weight: 30-50 parts of compound protein polypeptide powder, 20-26 parts of chicken powder, 10-20 parts of monosodium glutamate, 8-15 parts of edible salt, 8-10 parts of white sugar, and 1-3 parts of 5′-disodium ribonucleotide.

[0005] Furthermore, the invention comprises the following raw materials in parts by weight: 40-45 parts of compound protein polypeptide powder, 22-25 parts of chicken powder, 15-18 parts of monosodium glutamate, 10-12 parts of edible salt, 9-10 parts of white sugar and 2-3 parts of 5′-disodium ribonucleotide.

[0006] Furthermore, the preparation process of the composite protein polypeptide powder comprises the following steps:

[0007] Step 1: Add water and chicken breast into a container, then break the wall and grind it in a colloid mill. After stirring evenly, add compound protease Protamex and neutral protease to perform enzymolysis and inactivate the enzyme to obtain enzymolysis solution.

[0008] Step 2: vacuum concentrating the enzymatic hydrolysate to a chicken slurry having a mass concentration of 40-60% solids;

[0009] Step 3: spray-dry the chicken slurry through a powder spraying tower to obtain composite protein polypeptide powder.

[0010] Furthermore, the mass ratio of chicken breast to water in step 1 is (4-6):1, the mass fraction of the composite protease Protamex is 0.05-0.15%, and the mass fraction of the neutral protease is 0.05-0.15%.

[0011] 11. Furthermore, the enzymolysis temperature of step 1 is 40-60°C, the time is 4-6h, and the pH value is 7.0.

[0012] Furthermore, the inactivation temperature of step 1 is 70-80°C and the time is 3-8 minutes.

[0013] Furthermore, the concentration temperature of step 2 is 70-100° C., and the vacuum degree is -0.02 to -0.08 MPa.

[0014] Furthermore, the spray drying conditions in step 3 are as follows: the inlet air temperature is 160-240°C and the outlet air temperature is 55-85°C.

[0015] The present invention also provides a preparation process of a novel chicken essence assisted by fresh polypeptide, comprising the following steps:

[0016] S1: Weigh the materials according to the formula ratio of the new chicken essence boosted by fresh polypeptide according to claim 1 and put them into a high-speed mixer, add water according to 15-25% of the weight of the composite protein polypeptide powder, and mix for 5-15 minutes;

[0017] S2: putting the mixed material in step (1) into a granulator for granulation;

[0018] S3: drying the particles produced in step (2) in a fluidized bed;

[0019] S4: directly packaging the dry-dried particles in step (3) to obtain a finished product of the novel chicken essence.

[0020] Furthermore, the mesh aperture of the granulator in step 2 is 1-3 mm; the air inlet temperature of the fluidized bed in step 3 is 130-150°C, and the air outlet temperature is 65-85°C.

[0021] Compared with the prior art, the new chicken essence with the help of fresh polypeptides in the present invention produces flavoring amino acids and savory peptides through enzymatic hydrolysis of chicken to enhance the flavor. It is a pure natural, nutritious and healthy condiment. The product is rich in small molecule proteins, savory polypeptides and flavoring amino acids. It has a delicious taste and rich nutrition, and has the dual functions of nutrition and seasoning. DETAILED DESCRIPTION

[0022] 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.

[0023] Example 1

[0024] The embodiment of the present invention provides a novel chicken essence with the aid of fresh polypeptide, comprising the following raw materials in parts by weight: 40 parts of compound protein polypeptide powder, 22 parts of chicken powder, 15 parts of monosodium glutamate, 12 parts of edible salt, 10 parts of white sugar, and 1 part of disodium 5′-ribonucleotide.

[0025] The invention provides a preparation process of composite protein polypeptide powder, which comprises the following steps: adding water according to 50% of the weight of chicken breast, breaking the wall, grinding the chicken breast with a colloid mill, stirring evenly, adding 0.1% composite protease Protamex and 0.1% neutral protease, performing enzymolysis at 50°C for 5 hours, the pH value being 7.0, and then inactivating the chicken breast at 75°C for 5 minutes to obtain enzymolysis solution; concentrating the enzymolysis chicken juice to a chicken slurry with a solid concentration of 50% by mass fraction using a vacuum concentrator, the concentration temperature being 75°C, and the vacuum degree being -0.05Mpa. Finally, the chicken slurry is spray-dried through a powder spraying tower to obtain composite protein polypeptide powder, and the spray drying conditions are an inlet air temperature of 200°C and an outlet air temperature of 60°C.

[0026] The embodiment of the present invention provides a preparation process of a novel chicken essence assisted by fresh polypeptide, which is as follows: 40 parts of the above-mentioned composite protein polypeptide powder, 22 parts of chicken powder, 15 parts of monosodium glutamate, 12 parts of edible salt, 10 parts of white granulated sugar, and 1 part of 5′-disodium ribonucleotide are put into a high-speed mixer, and water is added according to 20% of the weight of pure chicken powder, and mixed for 8 minutes; the mixed materials are put into a granulator for granulation, and the mesh aperture of the granulator is 1 to 3 mm; then the prepared granules are dried in a fluidized bed, the inlet temperature of the fluidized bed is 140°C, and the outlet temperature is 70°C; finally, the dry-dried granules are directly packaged to obtain a finished chicken essence seasoning.

[0027] Example 2

[0028] The embodiment of the present invention provides a novel chicken essence with the aid of fresh polypeptide, which is composed of the following raw materials in parts by weight: 30 parts of compound protein polypeptide powder, 26 parts of chicken powder, 20 parts of monosodium glutamate, 15 parts of edible salt, 8 parts of white sugar, and 1 part of disodium 5′-ribonucleotide.

[0029] The invention provides a preparation process of composite protein polypeptide powder, which comprises the following steps: adding water according to 40% of the weight of chicken breast, breaking the wall, grinding the chicken breast with a colloid mill, stirring evenly, adding 0.05% composite protease Protamex and 0.05% neutral protease, performing enzymolysis at 40°C for 4 hours, the pH value being 7.0, and then inactivating the chicken breast at 70°C for 5 minutes to obtain enzymolysis solution; concentrating the enzymolysis chicken juice to a chicken slurry with a solid concentration of 50% by mass fraction using a vacuum concentrator, the concentration temperature being 70°C, and the vacuum degree being -0.03Mpa. Finally, the chicken slurry is spray-dried through a powder spraying tower to obtain composite protein polypeptide powder, and the spray drying conditions are an inlet air temperature of 160°C and an outlet air temperature of 55°C.

[0030] The embodiment of the present invention provides a preparation process of a novel chicken essence assisted by fresh polypeptide, which is as follows: 30 parts of the above-mentioned composite protein polypeptide powder, 26 parts of chicken powder, 20 parts of monosodium glutamate, 15 parts of edible salt, 8 parts of white sugar, and 1 part of 5′-disodium ribonucleotide are put into a high-speed mixer, and water is added according to 15% of the weight of pure chicken powder, and mixed for 5 minutes; the mixed materials are put into a granulator for granulation, and the mesh aperture of the granulator is 1 to 3 mm; then the prepared granules are dried in a fluidized bed, the inlet air temperature of the fluidized bed is 130°C, and the outlet air temperature is 65°C; finally, the dry-dried granules are directly packaged to obtain a finished chicken essence seasoning.

[0031] Example 3

[0032] The embodiment of the present invention provides a novel chicken essence with the aid of fresh polypeptides, which is composed of the following raw materials in parts by weight: 50 parts of compound protein polypeptide powder, 20 parts of chicken powder, 10 parts of monosodium glutamate, 8 parts of edible salt, 9 parts of white sugar, and 3 parts of disodium 5′-ribonucleotide.

[0033] The invention provides a preparation process of composite protein polypeptide powder, which comprises the following steps: adding water according to 60% of the weight of chicken breast, breaking the wall, grinding the chicken breast with a colloid mill, stirring evenly, adding 0.15% composite protease Protamex and 0.15% neutral protease, performing enzymolysis at 60°C for 6 hours, the pH value being 7.0, and then inactivating the chicken breast at 80°C for 8 minutes to obtain enzymolysis solution; concentrating the enzymolysis chicken juice to a chicken slurry with a solid concentration of 50% by mass fraction using a vacuum concentrator, the concentration temperature being 80°C, and the vacuum degree being -0.08Mpa. Finally, the chicken slurry is spray-dried through a powder spraying tower to obtain composite protein polypeptide powder, and the spray drying conditions are an inlet air temperature of 240°C and an outlet air temperature of 85°C.

[0034] The embodiment of the present invention provides a preparation process of a novel chicken essence assisted by fresh polypeptides: 50 parts of the above-mentioned composite protein polypeptide powder, 20 parts of chicken powder, 10 parts of monosodium glutamate, 8 parts of edible salt, 9 parts of white sugar, and 3 parts of 5′-disodium nucleotide are put into a high-speed mixer, and water is added according to 25% of the weight of pure chicken powder, and mixed for 15 minutes; the mixed materials are put into a granulator for granulation, and the mesh aperture of the granulator is 1 to 3 mm; then the granules are dried in a fluidized bed, and the inlet temperature of the fluidized bed is 150°C and the outlet temperature is 85°C; finally, the dry-dried granules are directly packaged to obtain the finished chicken essence seasoning.

[0035] Comparative Example 1

[0036] Comparative Example 1 of the present invention provides a chicken essence, comprising the following raw materials in parts by weight: 62 parts of chicken powder, 15 parts of monosodium glutamate, 12 parts of edible salt, 10 parts of white sugar, and 1 part of 5'-disodium ribonucleotide.

[0037] Comparative Example 1 of the present invention provides a preparation process of chicken essence: 62 parts of the above-mentioned chicken powder, 15 parts of monosodium glutamate, 12 parts of edible salt, 10 parts of white sugar, and 1 part of 5'-disodium ribonucleotide are placed in a high-speed mixer, and water is added according to 20% of the weight of the pure chicken powder, and mixed for 8 minutes; the mixed materials are placed in a granulator for granulation, and the mesh aperture of the granulator is 1-3mm; then the granules are dried in a fluidized bed, and the air inlet temperature of the fluidized bed is 140℃ and the air outlet temperature is 70℃; finally, the dry-dried granules are directly packaged to obtain a finished chicken essence seasoning.

[0038] Verification experiment:

[0039] Sensory evaluation: Invite 20 people (half male and half female, 3 professional tasters, 3 young, middle-aged and elderly) to score the product's aroma, taste and color according to the sensory evaluation standards. The scoring standards are shown in Table 1. The participants scored the three aspects independently without interfering with each other to ensure the accuracy of the evaluation results. The scoring results were counted separately, and the average score was rounded to an integer.

[0040] Table 1 Sensory evaluation standards

[0041]

[0042] Sensory evaluation was performed on Examples 1-3 and Comparative Example 1. The results are shown in Table 2:

[0043] Table 2 Sensory evaluation results of Examples 1-3 and Comparative Example 1

[0044] Fragrance (30 minutes) Taste (35 points) Color (35 points) Total score (100 points) Example 1 28 32 33 93 Example 2 29 34 34 97 Example 3 28 33 33 94 Comparative Example 1 25 28 30 83

[0045] It can be found from Table 2 that the novel chicken essence with the help of fresh polypeptide of the present invention exhibits obvious aroma, taste and color, and has good umami characteristics.

[0046] 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 new type of chicken essence with fresh polypeptide, characterized in that: The invention comprises the following raw materials in parts by weight: 30-50 parts of compound protein polypeptide powder, 20-26 parts of chicken powder, 10-20 parts of monosodium glutamate, 8-15 parts of edible salt, 8-10 parts of white granulated sugar and 1-3 parts of 5'-disodium ribonucleotide.

2. The novel chicken essence with fresh polypeptide as claimed in claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 40-45 parts of compound protein polypeptide powder, 22-25 parts of chicken powder, 15-18 parts of monosodium glutamate, 10-12 parts of edible salt, 9-10 parts of white granulated sugar and 2-3 parts of 5'-disodium ribonucleotide.

3. The novel chicken essence with fresh polypeptide as claimed in claim 1, characterized in that: The preparation process of the composite protein polypeptide powder comprises the following steps: Step 1: Add water and chicken breast into a container, then break the wall and crush, grind with a colloid mill, stir evenly, add compound protease and neutral protease, perform enzymolysis and enzyme inactivation, and obtain enzymolysis solution; Step 2: vacuum concentrating the enzymatic hydrolysate to a chicken slurry having a mass concentration of 40-60% solids; Step 3: spray-dry the chicken slurry through a powder spraying tower to obtain composite protein polypeptide powder.

4. The novel chicken essence with fresh polypeptide as claimed in claim 3, characterized in that: The mass ratio of chicken breast meat to water in step 1 is (4-6):1, the mass fraction of the composite protease is 0.05-0.15%, and the mass fraction of the neutral protease is 0.05-0.15%.

5. The novel chicken essence with fresh polypeptide as claimed in claim 3, characterized in that: The enzymatic hydrolysis temperature in step 1 is 40-60° C., the time is 4-6 hours, and the pH value is 7.

0.

6. The novel chicken essence with fresh polypeptide as claimed in claim 3, characterized in that: The enzyme inactivation temperature in step 1 is 70-80° C. and the time is 3-8 min.

7. The novel chicken essence with fresh polypeptide as claimed in claim 3, characterized in that: The vacuum concentration temperature of step 2 is 70-100° C., and the vacuum degree is -0.02 to -0.08 MPa.

8. The novel chicken essence with fresh polypeptide as claimed in claim 3, characterized in that: The spray drying conditions in step 3 are as follows: the inlet air temperature is 160-240°C and the outlet air temperature is 55-85°C.

9. The preparation process of the novel chicken essence assisted by fresh polypeptide according to claim 1, characterized in that: The steps include: S1: Weigh the materials according to the formula ratio of the novel chicken essence boosted by fresh polypeptide according to claim 1 and put them into a high-speed mixer, add water according to 15-25% of the weight of the composite protein polypeptide powder, and mix for 5-15 minutes; S2: putting the mixed material in step (1) into a granulator for granulation; S3: drying the particles produced in step (2) in a fluidized bed; S4: directly packaging the dry-dried particles in step (3) to obtain a finished product of the novel chicken essence.

10. The preparation process of the novel chicken essence assisted by fresh polypeptide according to claim 9, characterized in that: The mesh aperture of the granulator in step 2 is 1-3 mm; the air inlet temperature of the fluidized bed in step 3 is 130-150° C., and the air outlet temperature is 65-85° C.

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