Anti-caking high-density calcium-iron-zinc-selenium vitamin chicken essence granules

Abstract

The invention relates to the technical field of chicken essence, and particularly discloses an anti-caking high-density calcium-iron-zinc-selenium vitamin chicken essence particle which is prepared from the following raw materials in percentage by mass: 40-45% of sodium glutamate, 15-20% of chicken powder, 8-12% of edible salt, 1.5-2.5% of inosinic acid, 1.5-2.5% of guanylic acid, 2-4% of calcium citrate, 3-4% of tricalcium phosphate and 2-3% of ferrous lactate. The selenium-enriched chicken essence is prepared from the following raw materials in percentage by weight: 1 to 1.5 percent of coated ferric pyrophosphate, 1 to 1.5 percent of ferrous lactate, 0.5 to 0.8 percent of newly added zinc L-threonate, 1 to 2 percent of zinc gluconate, 0.02 to 0.05 percent of selenium-enriched beer yeast, 0.5 to 1 percent of vitamin, 0.5 to 1 percent of hydrophobic silicon dioxide, 3 to 5 percent of pre-gelatinized modified starch and the like. The caking phenomenon of the chicken essence particles in the storage and use process is effectively prevented, the stability of the particles is enhanced, it is guaranteed that the product can keep a loose particle state under various environmental conditions and is convenient to take and use, and the practicability of the product and the user experience are improved.

Description

Technical Field

[0001] The invention belongs to the technical field of chicken essence, and in particular relates to an anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granule. Background Art

[0002] In the field of food seasoning, chicken essence is a commonly used flavor enhancer and is deeply loved by consumers. Traditional chicken essence mainly uses chicken extract, sodium glutamate and other ingredients to add rich flavor to dishes. However, with the improvement of people's living standards and the enhancement of health awareness, the requirements for chicken essence are no longer limited to the basic seasoning function.

[0003] From a nutritional perspective, consumers are paying more and more attention to the nutritional balance of food, hoping to obtain not only delicious food but also necessary nutrients in daily cooking. Minerals such as calcium, iron, zinc, selenium and various vitamins are indispensable nutrients for the human body to maintain normal physiological functions. For example, calcium is essential for bone development and maintaining bone health; iron is an important component of hemoglobin and participates in oxygen transportation; zinc plays a key role in human growth and development, immune regulation, etc.; selenium has antioxidant and immunity-enhancing effects. Adding these nutrients to chicken essence can enable consumers to obtain diversified nutrition more conveniently in their daily diet.

[0004] However, it is not easy to add nutritional enhancers to chicken essence. On the one hand, the addition of minerals and vitamins can easily affect the original flavor of chicken essence. For example, iron sources may bring metallic odors and destroy the delicious taste of chicken essence. On the other hand, the compatibility issues between different nutrients are prominent. For example, chemical reactions may occur between certain minerals, reducing the nutritional efficacy, and also affecting the stability and storage life of chicken essence.

[0005] At the same time, chicken essence is prone to caking during storage and transportation, which not only affects the appearance and convenience of the product, but may also lead to uneven distribution of internal ingredients and reduce product quality. Although traditional anti-caking agents can alleviate the caking problem to a certain extent, the effect is limited and may have an adverse effect on the nutritional value and flavor of the product.

[0006] In summary, it is urgent to develop a chicken essence product that can meet consumers' demand for nutritional fortification while maintaining good flavor and physical properties. Summary of the invention

[0007] The object of the present invention is to provide an anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granules to solve the problems raised in the above background technology.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] The invention discloses an anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granule, which is composed of the following raw materials in percentage by mass: 40-45% of sodium glutamate, 15-20% of chicken powder, 8-12% of edible salt, 1.5-2.5% of inosinic acid, 1.5-2.5% of guanylic acid, 2-4% of calcium citrate, 3-4% of tricalcium phosphate, 2-3% of ferrous lactate, 1-1.5% of coated ferric pyrophosphate, 1-1.5% of ferrous lactate, 0.5%-0.8% of newly added zinc L-threonate, 1%-2% of zinc gluconate, 0.02-0.05% of selenium-enriched brewer's yeast, 0.5-1% of vitamins, 0.5-1% of hydrophobic silicon dioxide, 3-5% of pregelatinized modified starch, 0.3-0.8% of magnesium stearate, 2-3% of beta-cyclodextrin, 5-8% of maltodextrin and 0.5-1% of citric acid, wherein the vitamins include but are not limited to B1 and B2.

[0010] A method for preparing anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granules comprises the following steps:

[0011] S1. Raw material pretreatment

[0012] Screening: Screen the raw materials of sodium glutamate, edible salt, maltodextrin, and pregelatinized modified starch through an 80-mesh screen to remove particulate impurities in the raw materials;

[0013] Processing chicken meal: Place the chicken meal in a low-temperature drying oven and dry it at 40-50°C for 2-3 hours to reduce the moisture content of the chicken meal to less than 5%;

[0014] Processing selenium-enriched beer yeast: micronizing the selenium-enriched beer yeast to make its particle size reach more than 100 meshes;

[0015] S2, Mixed:

[0016] One-time mixing

[0017] Add some raw materials: add pretreated sodium glutamate, edible salt, maltodextrin, and pregelatinized modified starch into a three-dimensional motion mixer according to the formula ratio; set the mixer speed to 15-20 rpm and mix for 10-15 minutes;

[0018] Add other ingredients: chicken powder, inosinic acid, guanylic acid, calcium citrate, tricalcium phosphate, ferrous lactate, coated ferric pyrophosphate, zinc L-threonate, zinc gluconate, selenium-enriched brewer's yeast, and vitamins in sequence, increase the mixer speed to 25-30 rpm, and continue mixing for 20-30 minutes;

[0019] S3, granulation

[0020] Prepare the binder: add β-cyclodextrin into pure water, stir and dissolve in a water bath at 50-60°C to prepare a β-cyclodextrin solution with a mass fraction of 10-15% as a binder;

[0021] Granulation operation: transfer the once mixed material to a wet mixing granulator, start the granulator, slowly add the β-cyclodextrin solution at a rate of 20-30 ml / min, and start the stirring paddle and granulating knife at the same time; the stirring paddle speed is 300-400 rpm, the granulating knife speed is 1000-1200 rpm, and the granulation time is 5-8 minutes;

[0022] S4. Drying

[0023] The prepared wet granules are evenly spread on the mesh belt with a thickness of 2-3 cm, and then sent to the belt dryer for drying. The drying temperature is set at 60-70°C and the drying time is 30-40 minutes to reduce the moisture content of the granules to 3%-5%;

[0024] S5, whole grain

[0025] The dried product is screened through a vibrating screen with a mesh size of 1-2 mm; a mesh with a mesh size of 0.3-0.5 mm is then used to remove fine powder to ensure uniformity of product particles;

[0026] Add the remaining raw materials: add the granulated particles back into the three-dimensional motion mixer, add hydrophobic silicon dioxide, magnesium stearate, and citric acid;

[0027] Mixing operation: set the mixer speed to 20-25 rpm, mix for 15-20 minutes, and screen again through a vibrating screen with a mesh size of 0.3-0.5 mm;

[0028] S6. Packaging

[0029] The secondary mixed chicken stock granules are packaged in food grade plastic composite bags, and the packaging specifications can be set to 100 grams / bag and 200 grams / bag according to market demand.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] The invention meets the needs of consumers for diversified nutrition by adding minerals such as calcium, iron, zinc, selenium and various vitamins. The composite calcium source composed of calcium citrate and tricalcium phosphate improves the absorption and utilization rate of calcium, which is conducive to bone health. The coated ferric pyrophosphate is matched with ferrous lactate, which reduces the metallic odor while improving the iron absorption rate, and effectively prevents iron deficiency anemia. The composite zinc source of zinc L-threonate and zinc gluconate enhances the bioavailability of zinc, promotes human growth and development, conveniently supplements various nutrients, and improves the problem of single nutrition of traditional chicken essence. By adding hydrophobic silicon dioxide, magnesium stearate, beta-cyclodextrin, pregelatinized modified starch and other ingredients, the chicken essence particles are effectively prevented from agglomerating during storage and use. The hydrophobic silicon dioxide can absorb moisture, and the magnesium stearate plays a role in lubricating and isolating the particles. The beta-cyclodextrin and pregelatinized modified starch enhance the stability between the particles, ensure that the product can maintain a loose particle state under various environmental conditions, and is convenient to use, thereby improving the practicality of the product and user experience. DETAILED DESCRIPTION

[0032] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Embodiment 1:

[0034] An anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granule.

[0035] Raw material preparation

[0036] Determine the formula and dosage: prepare the raw materials according to the mass percentage, and the total production volume is 100 kg, including 42 kg of monosodium glutamate, 18 kg of chicken meal, 10 kg of edible salt, 2 kg of inosinic acid, 2 kg of guanylic acid, 3 kg of calcium citrate, 3.5 kg of tricalcium phosphate, 2.5 kg of ferrous lactate, 1.2 kg of coated ferric pyrophosphate, 0.6 kg of zinc L-threonate, 1.5 kg of zinc gluconate, 0.03 kg of selenium-enriched brewer's yeast, 0.8 kg of vitamins (including B1 and B2), 0.8 kg of hydrophobic silicon dioxide, 4 kg of pregelatinized modified starch, 0.5 kg of magnesium stearate, 2.5 kg of β-cyclodextrin, 6 kg of maltodextrin, and 0.8 kg of citric acid.

[0037] Raw material pretreatment

[0038] Screening: Use XSSF-80 vibrating screen to screen sodium glutamate, edible salt, maltodextrin, and pregelatinized modified starch to remove granular impurities.

[0039] Dry chicken meal: Place the chicken meal in a DGG-9070A low-temperature drying oven and dry it at 45°C for 2.5 hours to reduce the moisture content to less than 5%.

[0040] Micronized selenium-enriched beer yeast: Use FW100 high-speed universal grinder to micronize the selenium-enriched beer yeast to a particle size of more than 100 mesh.

[0041] mix

[0042] Primary mixing: put the pretreated sodium glutamate, edible salt, maltodextrin, and pregelatinized modified starch into the SYH-500 three-dimensional motion mixer, set the speed to 18 rpm, and mix for 12 minutes. Then add chicken powder, inosinic acid, guanylic acid, calcium citrate, tricalcium phosphate, ferrous lactate, coated ferric pyrophosphate, zinc L-threonate, zinc gluconate, selenium-enriched brewer's yeast, and vitamins in turn, increase the speed to 28 rpm, and continue mixing for 25 minutes.

[0043] Granulation

[0044] Prepare the binder: add β-cyclodextrin into pure water in a HH-6 digital constant temperature water bath, stir and dissolve in a 55°C water bath to prepare a 12% by mass β-cyclodextrin solution as a binder.

[0045] Granulation operation: transfer the once mixed material to the LH-200 wet mixing granulator, slowly add the β-cyclodextrin solution at a rate of 25 ml / min, and start the stirring paddle (speed 350 rpm) and granulating knife (speed 1100 rpm) at the same time, and granulate for 6 minutes.

[0046] Drying: Spread the prepared wet granules evenly on the mesh belt with a thickness of 2.5 cm, send them into the DY-5 belt dryer, and dry them at 65°C for 35 minutes to reduce the moisture content to 4%.

[0047] Granulation: Use ZS-160 vibrating screen, first screen through 1.5mm aperture screen, then use 0.4mm aperture screen to remove fine powder. Then put the granules after granulation back into the three-dimensional motion mixer, add hydrophobic silicon dioxide, magnesium stearate, citric acid, set the speed to 23 rpm, mix for 18 minutes, and screen again through 0.4mm aperture screen.

[0048] Packaging: Food-grade plastic composite bags are used, and DCS-50 semi-automatic granule packaging machine is used to package the products into two specifications: 100g / bag and 200g / bag according to market demand.

[0049] Embodiment 2:

[0050] An anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granule:

[0051] Raw material preparation: The total production target is 80 kg. 36 kg monosodium glutamate, 16 kg chicken meal, 9 kg edible salt, 1.8 kg inosinic acid, 1.8 kg guanylic acid, 2.5 kg calcium citrate, 3.2 kg tricalcium phosphate, 2.2 kg ferrous lactate, 1.1 kg coated ferric pyrophosphate, 0.5 kg zinc L-threonate, 1.3 kg zinc gluconate, 0.025 kg selenium-enriched brewer's yeast, 0.7 kg vitamins (including B1 and B2), 0.7 kg hydrophobic silicon dioxide, 3.5 kg pregelatinized modified starch, 0.4 kg magnesium stearate, 2.2 kg β-cyclodextrin, 5.5 kg maltodextrin, 0.6 kg citric acid.

[0052] Raw material pretreatment

[0053] Screening: Use a vibrating screen of model SS-80 to screen monosodium glutamate, edible salt, maltodextrin, and pregelatinized modified starch separately to remove impurities.

[0054] Dry chicken powder: Put the chicken powder into the electric constant temperature blast drying oven model DHG-9053A, dry it at 48℃ for 2.2 hours to reduce the moisture content to 4.5%.

[0055] Micronized selenium-enriched beer yeast: Use a DF-100 grinder to micronize the selenium-enriched beer yeast to a particle size of 120 mesh.

[0056] mix

[0057] Primary mixing: Add the pretreated sodium glutamate, edible salt, maltodextrin, and pregelatinized modified starch to a high-speed mixer model SHR-400, set the speed to 16 rpm, and mix for 13 minutes. Then add chicken powder, inosinic acid, guanylic acid, calcium citrate, tricalcium phosphate, ferrous lactate, coated ferric pyrophosphate, zinc L-threonate, zinc gluconate, selenium-enriched brewer's yeast, and vitamins in turn, increase the speed to 26 rpm, and continue mixing for 22 minutes.

[0058] Granulation

[0059] Preparation of binder: In an electric constant temperature water bath pot of model DK-98-Ⅱ, add β-cyclodextrin into pure water, stir and dissolve in a water bath at 58°C to prepare a β-cyclodextrin solution with a mass fraction of 13% as a binder.

[0060] Granulation operation: transfer the once mixed material to a GL-150 high-efficiency wet mixing granulator, slowly add the β-cyclodextrin solution at a rate of 22 ml / min, and start the stirring paddle (speed 320 rpm) and granulating knife (speed 1050 rpm) at the same time, and granulate for 7 minutes.

[0061] Drying: Spread the prepared wet granules evenly on the mesh belt with a thickness of 2.2 cm, and send them into a high-efficiency boiling dryer of model GFG-120, and dry them at 68°C for 32 minutes to reduce the moisture content to 3.5%.

[0062] Granulation: Use a ZS-120 vibrating screen to first screen through a 1.2mm aperture screen, and then use a 0.35mm aperture screen to remove fine powder. Then put the granules after granulation back into the high-speed mixer, add hydrophobic silicon dioxide, magnesium stearate, and citric acid, set the speed to 22 rpm, mix for 16 minutes, and screen again through a 0.35mm aperture screen.

[0063] Packaging: Food-grade plastic composite bags are used, and a semi-automatic granule packaging machine model DCS-25 is used. According to market demand, the main packaging is 200 grams per bag, and a total of 400 bags are produced.

[0064] experiment:

[0065] The product of the present invention: the anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granules produced in Example 1 and Example 2.

[0066] Comparison products: Three commercially available ordinary chicken essence products were randomly selected and marked as Commercially Available Chicken Essence 1, Commercially Available Chicken Essence 2, and Commercially Available Chicken Essence 3 respectively.

[0067] Experimental instruments: electronic balance, dryer, constant temperature and humidity chamber, density meter, atomic absorption spectrometer, high performance liquid chromatograph, vibrating screen (different apertures), etc.

[0068] Experimental procedures

[0069] (I) Anti-caking performance test

[0070] Sample preparation: 100 g of each of the product of Example 1 of the present invention, the product of Example 2 and three kinds of commercially available chicken essences were weighed, placed in five identical transparent plastic sealed containers, and sealed for storage.

[0071] Accelerated caking test: 5 containers containing samples were placed in a constant temperature and humidity chamber, set at 35°C and relative humidity at 85%, and left for 7 days.

[0072] Evaluation of the degree of caking: After 7 days, remove the container from the constant temperature and humidity chamber, observe and record the caking of each chicken stock sample. The following grading standards are used for evaluation:

[0073] Level 0: no agglomeration, particles are evenly dispersed;

[0074] Level 1: Slightly clumped, can be dispersed by lightly pressing with hands;

[0075] Level 2: Moderate caking, requiring greater external force to disperse;

[0076] Level 3: Severe agglomeration, forming lumps that are difficult to disperse.

[0077] (ii) Density determination

[0078] Volume measurement: Use a measuring cylinder of a specific volume to accurately measure 50 mL of the product of Example 1, the product of Example 2, and three types of commercially available chicken essences, and gently pour them into the sample pool of the density meter, taking care to avoid particle accumulation and voids.

[0079] Mass measurement: Use an electronic balance to weigh the mass of each chicken essence sample in the above sample pool, accurate to 0.01g.

[0080] Density calculation: According to the formula "density = mass ÷ volume", calculate the density of each chicken essence sample in g / mL.

[0081] Determination of calcium, iron, zinc and selenium content: Atomic absorption spectrometer was used to determine the calcium, iron, zinc and selenium content of the product of Example 1, the product of Example 2 and three commercially available chicken essences. The specific operation steps were carried out according to the instruction manual of the atomic absorption spectrometer, and each sample was measured three times and the average value was taken.

[0082] Determination of vitamin B1 and B2 content: Use high performance liquid chromatography to determine the content of vitamin B1 and B2 in each chicken essence sample. The chicken essence sample is properly pre-treated to dissolve and extract the vitamin components therein, and then the determination is carried out according to the analysis method of high performance liquid chromatography. Each sample is determined three times and the average value is taken.

[0083] Reference Table 1:

[0084]

[0085] As a result, in terms of anti-caking performance, the caking level of the products of Example 1 and Example 2 of the present invention is expected to be level 0 or level 1, while the commercially available chicken essence may have level 2 or level 3 caking, indicating that the product of the present invention has better anti-caking performance.

[0086] The density measurement results show that the density of the product of the present invention is expected to be higher than that of ordinary chicken essence on the market, reflecting the high-density characteristics of the product of the present invention.

[0087] The results of the nutritional component content test show that the contents of nutrients such as calcium, iron, zinc, selenium, vitamin B1 and B2 in the product of the present invention are significantly higher than those of ordinary chicken essence on the market, highlighting the nutritional advantage of the product of the present invention.

[0088] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0089] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. An anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken bouillon granules, characterized in that: The invention is composed of the following raw materials in percentage by mass: 40-45% of monosodium glutamate, 15-20% of chicken powder, 8-12% of edible salt, 1.5-2.5% of inosinic acid, 1.5-2.5% of guanylic acid, 2-4% of calcium citrate, 3-4% of tricalcium phosphate, 2-3% of ferrous lactate, 1-1.5% of coated ferric pyrophosphate, 1-1.5% of ferrous lactate, 0.5%-0.8% of newly added zinc L-threonate, 1%-2% of zinc gluconate, 0.02-0.05% of selenium-enriched brewer's yeast, 0.5-1% of vitamins, 0.5-1% of hydrophobic silicon dioxide, 3-5% of pregelatinized modified starch, 0.3-0.8% of magnesium stearate, 2-3% of beta-cyclodextrin, 5-8% of maltodextrin and 0.5-1% of citric acid. The vitamins include but are not limited to B1 and B2.

2. The method for preparing the anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granules according to claim 1, characterized in that: The following steps are involved: S1. Raw material pretreatment Screening: Screen the raw materials of sodium glutamate, edible salt, maltodextrin, and pregelatinized modified starch through an 80-mesh screen to remove particulate impurities in the raw materials; Processing chicken meal: Place the chicken meal in a low-temperature drying oven and dry it at 40-50°C for 2-3 hours to reduce the moisture content of the chicken meal to less than 5%; Processing selenium-enriched beer yeast: micronizing the selenium-enriched beer yeast to make its particle size reach more than 100 meshes; S2, Mixed: One-time mixing Add some raw materials: add pretreated sodium glutamate, edible salt, maltodextrin, and pregelatinized modified starch into a three-dimensional motion mixer according to the formula ratio; set the mixer speed to 15-20 rpm and mix for 10-15 minutes; Add other ingredients: chicken powder, inosinic acid, guanylic acid, calcium citrate, tricalcium phosphate, ferrous lactate, coated ferric pyrophosphate, zinc L-threonate, zinc gluconate, selenium-enriched brewer's yeast, and vitamins in sequence, increase the mixer speed to 25-30 rpm, and continue mixing for 20-30 minutes; S3, granulation Prepare the binder: add β-cyclodextrin into pure water, dissolve it in a water bath to prepare the binder; Granulation operation: transfer the once mixed material to a wet mixing granulator, start the granulator, slowly add the β-cyclodextrin solution at a rate of 20-30 ml / min, and start the stirring paddle and granulating knife at the same time; the stirring paddle speed is 300-400 rpm, the granulating knife speed is 1000-1200 rpm, and the granulation time is 5-8 minutes; S4. Drying The prepared wet granules are evenly spread on the mesh belt with a thickness of 2-3 cm, and then sent to the belt dryer for drying; S5, whole grain The dried product is screened through a vibrating screen with a mesh size of 1-2 mm; a mesh with a mesh size of 0.3-0.5 mm is then used to remove fine powder to ensure uniformity of product particles; Add the remaining raw materials: add the granulated particles back into the three-dimensional motion mixer, add hydrophobic silicon dioxide, magnesium stearate, and citric acid; Mixing operation: set the mixer speed to 20-25 rpm, mix for 15-20 minutes, and screen again through a vibrating screen with a mesh size of 0.3-0.5 mm; S6. Packaging The secondary mixed chicken stock granules are packaged in food grade plastic composite bags, and the packaging specifications can be set to 100 grams / bag and 200 grams / bag according to market demand.

3. The method for preparing the anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granules according to claim 1, characterized in that: The β-cyclodextrin in S3 is stirred and dissolved in a water bath at 50-60° C. to prepare a β-cyclodextrin solution with a mass fraction of 10-15% as a binder.

4. The method for preparing the anti-caking high-density calcium, iron, zinc, selenium and vitamin chicken essence granules according to claim 1, characterized in that: The drying temperature of the wet granules is set at 60-70° C. and the drying time is 30-40 minutes, so that the moisture content of the granules is reduced to 3%-5%.

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