Umami peptide compound and preparation method thereof

Abstract

The umami peptide compound comprises the following components in parts by weight: 38 parts of corn flavor sauce powder; 10 parts of corn starch; 30 parts of edible salt; 6 parts of white granulated sugar; 6 parts of TC2128 chicken powder; 2 parts of thermal reaction chicken powder; 1.3 parts of chicken essence; 1 part of disodium 5 '-ribonucleotide; 0.15 part of fresh garlic; 1.8 parts of composite soy sauce seasoning powder; 0.6 part of hydrolyzed plant protein powder; 0.5 part of delicious chicken peptide; 0.4 part of a fresh chicken peptide raw material; the preparation method comprises the following steps: 1) weighing the raw materials in proportion for later use; (2) under a stirring condition, adding edible salt and white granulated sugar, then adding the fresh chicken peptide raw material and the scallion paste, and finally adding the remaining raw materials; and (3) conveying the uniformly stirred material to a granulator for granulation, drying, vibrating and grading after granulation, and packaging the obtained uniform particles to obtain the product. The preserved fruit has the advantages of unique flavor, good freshness enhancing effect and low sodium content, and meets the requirements of healthy diet.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and particularly relates to a umami peptide complex and a preparation method thereof. Background Art

[0002] In order to meet people's demand for the freshness of dishes, a certain amount of flavor enhancer is usually added to the dishes to enhance the freshness.

[0003] Currently, the commonly used flavor enhancers are monosodium glutamate, chicken essence, etc. These flavor enhancers contain more sodium. Combined with the daily intake of table salt, long-term consumption is likely to cause people to have excessive sodium intake and lead to diseases such as hypertension.

[0004] Today, in the pursuit of healthy diet and healthy life, how to develop a flavor enhancer that can not only enhance the freshness, has flavor characteristics, and is beneficial to health is an urgent problem to be solved by those skilled in the art. Summary of the Invention

[0005] One of the purposes of the present invention is to provide a umami peptide complex in view of the deficiencies of the prior art, which has a unique flavor, good freshness-enhancing effect, low sodium content, and meets the requirements of a healthy diet.

[0006] Another purpose of the present invention is to provide a preparation method of the fresh chicken peptide raw material in the above complex, which has a simple process, low operation difficulty, and can prepare a fresh chicken peptide raw material with high umami and a unique flavor.

[0007] The technical solution for achieving one of the purposes of the present invention is: a umami peptide complex, comprising the following components in parts by weight:

[0008] Corn flavor paste powder: 38 parts;

[0009] Corn starch: 10 parts;

[0010] Edible salt: 30 parts;

[0011] Granulated sugar: 6 parts;

[0012] TC2128 chicken powder: 6 parts;

[0013] Thermal reaction chicken powder: 2 parts;

[0014] Chicken essence: 1.3 parts;

[0015] Disodium inosinate: 1 part;

[0016] Fresh garlic: 0.15 part;

[0017] Compound soy sauce seasoning powder: 1.8 parts;

[0018] Hydrolyzed vegetable protein powder: 0.6 part;

[0019] Chicken umami peptide: 0.5 part;

[0020] 0.4 parts of fresh chicken peptide raw material;

[0021] 1.5 parts of scallion paste.

[0022] Furthermore, the above-mentioned fresh chicken peptide raw material is prepared by including the following steps:

[0023] 1) Take fresh chicken, wash it and soak it in running water to obtain chicken raw material;

[0024] 2) Chop the chicken raw material into pieces, then add water evenly and grind to obtain chicken pulp;

[0025] 3) Heat the chicken pulp to 56 °C under stirring conditions and add protease for enzymatic hydrolysis;

[0026] 4) Heat up to boiling to inactivate;

[0027] 5) Cool down to 50 °C under stirring conditions, add edible alkali, stir and adjust the pH to 10;

[0028] 6) Add glutamyl transpeptidase and keep the temperature at 37 °C;

[0029] 7) Add edible salt and modified starch, heat up to 90 °C and gelatinize to obtain chicken flavor peptide raw material.

[0030] Furthermore, in step 1), the running water flows in from the bottom and out from the top, and the treatment time is 2 h.

[0031] Furthermore, in step 2), use a meat grinder to chop. First chop with a sieve hole of 1.5 cm in diameter, then chop with a sieve hole of 0.8 cm in diameter. The mass ratio of the added water to the chicken raw material is 7:10.

[0032] Furthermore, in step 3), the stirring speed is 35 r / min, the enzymatic hydrolysis time is 6 h, in step 4), the inactivation time after boiling is 20 min, and the mass ratio of the added protease to the chicken pulp is 3:500.

[0033] Furthermore, in step 5), the mass ratio of the added edible alkali to the material is 1:100, in step 6), the heat preservation time is 3 h, and the mass ratio of the added glutamyl transpeptidase to the material is 0.72:100.

[0034] Furthermore, in step 7), the mass ratio of the added edible salt, modified starch to the material is 13:4:100.

[0035] The present invention also provides a preparation method of any of the above-mentioned umami peptide complexes, including the following steps:

[0036] 1) Weigh according to the ratio and set aside;

[0037] 2) Under stirring conditions, add edible salt and granulated sugar, then add the raw material of fresh chicken peptide and onion paste, and finally add the remaining raw materials;

[0038] 3) The evenly stirred material is sent to a granulator for granulation. After granulation, it is dried and vibrationally classified. The obtained uniform particulate matter is packaged to obtain the product.

[0039] Preferably, the stirring speed in step 2) is 45 r / min.

[0040] Adopting the above technical solution has the following beneficial effects:

[0041] 1. For the umami peptide complex provided by the present invention, the corn flavor sauce powder and corn starch therein both serve as fillers; the TC2128 chicken powder, heat-reacted chicken powder, chicken essence, disodium inosinate, fresh garlic, compound soy sauce seasoning powder, hydrolyzed vegetable protein powder, chicken flavor, and fresh chicken peptide raw materials are all used to provide umami substances and form umami substances with a compound flavor; edible salt and granulated sugar are used to synergistically enhance umami and stimulate the umami of umami substances; the onion paste has a strong bactericidal effect and produces a special aroma, enhancing the flavor of the umami peptide complex.

[0042] 2. For the fresh chicken peptide raw material provided by the present invention, take fresh chicken, wash it and soak it in running water to remove the blood and fishy smell of the fresh chicken with running water, avoiding the generation of strange smells; the obtained chicken raw material is chopped into pieces and ground with water to obtain chicken slurry, which can not only make full use of the chicken raw material, but also improve the processing efficiency and effect of subsequent processes; the chicken slurry is then stirred and heated to 56 °C and protease is added for enzymatic hydrolysis. Heating promotes the ripening of the chicken slurry, promotes the breakage of long-chain proteins, improves the enzymatic hydrolysis efficiency and effect of protease, and avoids the inactivation of protease; after 6 hours of enzymatic hydrolysis, the temperature is raised to the boiling point of the material to inactivate protease, avoiding the inactivation of umami substances caused by over-enzymatic hydrolysis and the generation of water-soluble short peptides, and further avoiding the problem of poor product application effect caused by stratification after long-term storage; after the temperature of the material is lowered, the pH is adjusted to 10, and then glutamyl transpeptidase is added to convert the preliminarily enzymatically hydrolyzed protein into short peptides, obtaining a large amount of umami substances; after conversion, salt and modified starch are added, and the temperature is raised to 90 °C for gelatinization treatment. The short peptides obtained by the conversion of the preliminarily enzymatically hydrolyzed protein are in a liquid state. The added modified starch forms a coating on the short peptides, making the short peptides evenly distributed. During the gelatinization process, the modified starch absorbs free water to form bound water, and also reduces the water activity, avoiding the loss of umami substances caused by the further decomposition of umami short peptides. Without adding preservatives, the shelf life at 0-5 °C reaches 6 months and remains in a paste state without stratification or water secretion, ensuring the use effect. If modified starch is not added and gelatinization is not carried out, the shelf life at room temperature is only 15 days and it stratifies. The shelf life at 0-5 °C storage is also only 3 months, and stratification causes poor use effect.

[0043] Verified by the applicant's production tests, the sodium content in the umami peptide complex prepared by the present invention is 14.1 wt%, while the sodium content in ordinary edible salt is about 39.3 wt%.

[0044] The following further explains in combination with specific embodiments. Specific Embodiments

[0045] In the present invention, the raw materials used are all purchased from the market.

[0046] Example 1 Preparation of Fresh Chicken Peptide Raw Material

[0047] The raw materials used are as follows:

[0048]

[0049]

[0050] 1. Chicken soaking

[0051] Remove the internal organs and laryngeal tubes of fresh chicken, wash away the stains, place it in a tank truck and soak the chicken with running water. The water flows in from the bottom and out from the top. Use running water to remove the blood and fishy smell of fresh meat (most of the foreign substances in the product come from blood stains and blood). Soak it with running water for 2 hours. In summer, the blood soaking treatment should be carried out in a low-temperature room to prevent spoilage;

[0052] 2. Chicken chopping and mixing

[0053] Chop and mix the soaked chicken with a vertical meat grinder. First, chop and mix it once with a 1.5 cm sieve hole to process the whole chicken into uniform small pieces, and then chop and mix the chicken with a 0.8 cm sieve hole. The chopped and mixed chicken is mixed according to the ratio of 500 kg of chicken plus 350 kg of water, and passed through a colloid mill. It is required that the finished product has no particles, no meat lumps, and no bone residues (when processing at a temperature higher than 26 °C, 5 wt% of ice cubes need to be added to cool the raw materials to prevent spoilage caused by too high central temperature);

[0054] 3. Heat treatment

[0055] Pour the chicken pulp after passing through the colloid mill into a steam jacketed pan, start stirring and heating simultaneously, raise the temperature to 56 °C as a whole, set the temperature to maintain 56 °C, add protease, the stirring speed is 35 r / min, and enzymolysis for 6 hours;

[0056] 4. Temperature rise and inactivation

[0057] After the enzymolysis time reaches 6 hours, start heating. Starting from the boiling point of the whole material, keep the product for 20 min to inactivate the active enzyme and prevent further enzymolysis;

[0058] 5. Transpeptidation reaction

[0059] After the inactivation process is completed, stop heating, increase the rotation speed to lower the material temperature to 50 °C, then add half of the dosage of edible alkali, stir evenly, and gradually add the edible alkali solution to the established pH value of 10;

[0060] 6. After the pH value reaches 10, add glutamyl transpeptidase, maintain the temperature at 37 °C, and continue the reaction for 3 hours to achieve the maximum conversion amount of umami substances;

[0061] 7. State adjustment

[0062] After the transpeptidation is completed, add edible salt and modified starch, raise the temperature to 90 °C, complete the paste gelatinization of the paste, and stop heating to obtain the raw material of fresh chicken peptide.

[0063] Example 2

[0064] The raw materials used are as follows:

[0065]

[0066]

[0067] 1. Weigh the product components according to the product ingredient process sheet;

[0068] 2. Turn on the rotary stirring pot, set the rotation speed at 45 r / min, put the edible salt and granulated sugar into the stirring pot, then add the raw material of fresh chicken peptide and onion paste, mix the two evenly, and then put in the remaining materials and stir evenly;

[0069] 3. Send the evenly stirred material to the granulator through a pipeline for product granulation. The granulator extrudes the material into granular form, and then it falls into the conveyor belt and undergoes product drying through a fluidized bed. After passing through a vibrating screen, the powdery part and over-sized granules are screened out and discarded, and the uniform granules are left to enter the subsequent packaging process;

[0070] 4. Put the material into a fully automatic packaging machine and complete the packaging and boxing of the product with the corresponding weight according to the established procedure.

[0071] After testing, the obtained product has uniform particles, and its nutritional components are as follows:

[0072]

Claims

1. A umami peptide compound, characterized in that: It includes the following components by weight: 38 servings of corn flavor sauce powder; 10 parts corn starch; 30 parts of edible salt; 6 parts of white sugar; 6 servings of TC2128 chicken powder; 2 parts heat-reactive chicken powder; 1.3 parts chicken flavor; 1 part of disodium ribonucleotide; 0.15 portion of fresh garlic; 1.8 parts of compound soy sauce seasoning powder; 0.6 parts of hydrolyzed vegetable protein powder; 0.5 portion of chicken delicious peptide; 0.4 parts of fresh chicken peptide raw material; 1.5 portions of onion paste.

2. The umami peptide compound according to claim 1, characterized in that: The fresh chicken peptide raw material is prepared by the following steps: 1) taking fresh chicken, washing it and soaking it in running water to obtain a chicken raw material; 2) chopping the chicken raw material into chunks, then adding water evenly and grinding to obtain chicken paste; 3) heating the chicken slurry to 56° C. under stirring and adding protease for enzymatic hydrolysis; 4) Raise the temperature until the material boils and inactivates; 5) Cooling down to 50°C under stirring, adding edible alkali, stirring and adjusting the pH to 10; 6) Add glutamyl transpeptidase and maintain the temperature at 37°C; 7) Add edible salt and modified starch, raise the temperature to 90° C., and gelatinize to obtain the chicken flavor peptide raw material.

3. The umami peptide compound according to claim 2, characterized in that: Step 1) Water flows in from the bottom and out from the top, and the processing time is 2 hours.

4. The umami peptide compound according to claim 2, characterized in that: Step 2) Use a meat grinder to chop and mix, first chop and mix with a sieve with a pore size of 1.5 cm, and then chop and mix with a sieve with a pore size of 0.8 cm, and the mass ratio of water added to fresh chicken is 7:

10.

5. The umami peptide compound according to claim 2, characterized in that: Step 3) the stirring speed is 35r / min, the enzymolysis time is 6h, step 4) the inactivation time after boiling is 20min, and the mass ratio of the added protease to the fresh chicken is 3:

500.

6. The umami peptide compound according to claim 2, characterized in that: The mass ratio of the added edible alkali to the fresh chicken in step 5) is 1:100, the insulation time in step 6) is 3h, and the mass ratio of the added glutamyl transpeptidase to the material is 0.72:

100.

7. The umami peptide compound according to claim 2, characterized in that: Step 7) The mass ratio of edible salt, modified starch and material added is 13:4:

100.

8. The method for preparing the umami peptide compound according to any one of claims 1 to 7, characterized in that: The following steps are involved: 1) Weigh according to the proportion and set aside; 2) Add edible salt, white sugar, fresh chicken peptide raw material, scallion paste, and finally the remaining raw materials under stirring; 3) The uniformly stirred material is sent to a granulator for granulation. After granulation, it is dried and vibrated to be classified. The uniform particles obtained are packaged to obtain the product.

9. The preparation method according to claim 8, characterized in that: Step 2) The stirring speed is 45 r / min.

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