Preparation method of chicken paste and chicken paste

Abstract

The invention provides a preparation method of chicken paste and the chicken paste. The preparation method of the chicken paste comprises the following steps: sugaring a western-style chicken with compound reducing sugar; performing steam explosion on the sugared chicken to prepare first chicken pulp; mixing the first chicken pulp with water, and performing coarse grinding to prepare second chicken pulp; mixing the second chicken paste with flavourzyme and papain, and performing grinding and enzymolysis to prepare a chicken paste precursor; and carrying out enzyme deactivation and blending on the chicken paste precursor to prepare the chicken paste, wherein the average particle size of the first chicken pulp is larger than that of the second chicken pulp. A steam explosion technology is adopted to replace traditional meat mincing and bone filtering, chicken bones can be better softened, bone glue protein can be dissolved out, and meanwhile the flavor of chicken pulp is increased through the Maillard reaction in the steam explosion process; furthermore, traditional stirring enzymolysis is replaced by grinding enzymolysis, and two steps are combined, so that the flavor of the chicken paste is increased while the enzymolysis time is shortened.

Description

Technical Field

[0001] This application relates to the field of food preparation technology, and in particular to a method for preparing chicken extract and chicken extract itself. Background Technology

[0002] Chicken extract is a relatively new seasoning made from chicken meat. Compared to traditional chicken powder, chicken extract has a simpler production process, lower cost, and better preservation of the chicken's inherent flavor and nutrients. Currently, the traditional pretreatment of chicken in the production of chicken extract mainly involves mincing the whole chicken followed by enzymatic hydrolysis or mincing followed by enzymatic hydrolysis of the bones. However, this process does not dissolve the collagen in the chicken bones, and both methods result in varying degrees of loss of utilization of the collagen in the chicken bones. Summary of the Invention

[0003] Based on this, this application provides a method for preparing chicken extract and the chicken extract itself, which can improve the extraction rate of collagen in chicken bones.

[0004] The first aspect of this application provides a method for preparing chicken extract, comprising the following steps:

[0005] The chicken was sugar-preserved using a compound reducing sugar.

[0006] The sugar-preserved chicken was steam-exploded to prepare the first chicken paste.

[0007] The first chicken paste is mixed with water and then coarsely ground to prepare the second chicken paste.

[0008] The second chicken paste was mixed with flavor protease and papain, and then subjected to grinding and enzymatic hydrolysis to prepare a chicken extract precursor; and,

[0009] The chicken extract precursor is subjected to enzyme inactivation and modulation to prepare the chicken extract;

[0010] The average particle size of the first chicken paste is greater than that of the second chicken paste.

[0011] In some embodiments, during the steam explosion process, the volume of the sugar-preserved chicken in the explosion device accounts for 40%-50% of the volume of the explosion device.

[0012] In some embodiments, the steam explosion pressure is 3MPa-6MPa and the time is 500s-1400s.

[0013] In some embodiments, the average particle size of the second chicken paste is 50 μm-100 μm.

[0014] In some embodiments, the mass ratio of the first chicken paste to the water is (1-3):1.

[0015] In some embodiments, the grinding and enzymatic hydrolysis temperature is 50℃-60℃, the time is 30min-60min, and the rotation speed is 2000r / min-3000r / min.

[0016] In some embodiments, the flavor protease accounts for 1.5%-2.5% of the mass of the second chicken paste.

[0017] In some embodiments, the papain accounts for 0.8%-1.5% of the mass of the second chicken paste.

[0018] In some embodiments, the compound reducing sugar includes glucose and arabinose, and the sugar soaking time is 45-90 minutes.

[0019] In some embodiments, the compound reducing sugar comprises glucose and arabinose, wherein the mass ratio of glucose to arabinose is (4-6):1.

[0020] In some embodiments, the sterilized chicken extract precursor is prepared using yeast extract, disodium 5'-ribonucleotide, and corn starch solution.

[0021] In some embodiments, the yeast extract accounts for 2%-4% of the mass of the chicken extract precursor.

[0022] In some embodiments, the disodium 5'-flavor nucleotide accounts for 1%-1.5% of the mass of the chicken extract precursor.

[0023] In some embodiments, the corn starch solution contains 10%-20% corn starch by mass, and the mass of the corn starch solution accounts for 1.5%-5% of the mass of the chicken extract precursor.

[0024] In some embodiments, the enzyme inactivation temperature is 90℃-95℃ and the time is 15min-20min.

[0025] The second aspect of this application provides a chicken extract, which is prepared using the chicken extract preparation method of the first aspect of this application.

[0026] The aforementioned method for preparing chicken extract utilizes steam explosion technology to extract and modify proteins from chicken meat and bones, thereby increasing the protein extraction rate. Simultaneously, the Maillard reaction during steam explosion enhances the flavor of the chicken extract. Steam explosion eliminates the need for whole-chicken pretreatment (deboning, mincing), improving bone utilization. While preserving bone flavor, the Maillard reaction adds a roasted flavor to the chicken extract. Furthermore, wet grinding and enzymatic hydrolysis technology is employed to physically break down the substrate, increasing the contact area with the enzyme. Emulsification further enhances enzyme absorption efficiency, thus increasing overall hydrolysis efficiency. Attached Figure Description

[0027] To more clearly illustrate the technical solutions in the embodiments of this application and to more completely understand this application and its beneficial effects, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0028] Figure 1 The sensory evaluation results are for Examples 1-3 and Comparative Examples 1-2. Detailed Implementation

[0029] To facilitate understanding of this application, a more complete description of the application will be provided below with reference to relevant embodiments. Preferred embodiments of the application are given below. However, the application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0030] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0031] As used herein, the terms "and / or," "or / and," and "and / or" encompass any one of two or more of the related listed items, as well as any and all combinations of the related listed items. These arbitrary and all combinations include any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected using at least two conjunctions selected from "and / or," "or / and," and "and / or," it should be understood that, in this application, the technical solution undoubtedly includes solutions connected by "logical AND," and also undoubtedly includes solutions connected by "logical OR."

[0032] In this application, the technical features described in an open-ended manner include both closed technical solutions consisting of the listed features and open technical solutions that include the listed features.

[0033] In this application, numerical ranges are referred to as continuous unless otherwise specified, and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are incorporated.

[0034] This document only specifically discloses some numerical ranges. However, any lower limit can be combined with any upper limit to form an unspecified range; and any lower limit can be combined with other lower limits to form an unspecified range, just as any upper limit can be combined with any other upper limit to form an unspecified range. Furthermore, each individually disclosed point or single value can itself serve as a lower or upper limit and be combined with any other point or single value or with other lower or upper limits to form an unspecified range.

[0035] Unless otherwise specified, the temperature parameters in this application may be either constant temperature processing or processing within a certain temperature range. The constant temperature processing allows temperature fluctuations within the precision range controlled by the instrument, such as ±5°C, ±4°C, ±3°C, ±2°C, or ±1°C.

[0036] In this document, the term "suitable" as used in phrases such as "suitable combination," "suitable method," and "any suitable method" refers to the ability to implement the technical solution of this application, solve the technical problem of this application, and achieve the expected technical effect of this application.

[0037] In this application, terms such as "further," "even further," and "particularly" are used to describe purposes and indicate differences in content, but should not be construed as limiting the scope of protection of this application.

[0038] In this application, "optionally," "optionally," and "optional" mean that something is optional, that is, it means that it is selected from either "with" or "without." If there are multiple "optional" entries in a technical solution, unless otherwise specified, and there are no contradictions or mutual constraints, each "optional" entry shall be independent.

[0039] In the description of the application, "multiple" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0040] Unless otherwise specified, all embodiments and optional embodiments of this application can be combined to form new technical solutions. Unless otherwise specified, all technical features and optional technical features of this application can be combined to form new technical solutions.

[0041] Unless otherwise specified, all steps of this application may be performed sequentially or randomly, but sequentially is preferred.

[0042] Currently, the traditional pretreatment of chicken in the production of chicken extract mainly involves mincing the whole chicken followed by enzymatic hydrolysis or mincing followed by enzymatic hydrolysis of the bones. However, this process does not dissolve the collagen in the chicken bones, resulting in varying degrees of loss of utilization of the collagen in the bones. Furthermore, traditional enzymatic hydrolysis methods for chicken extract employ either stirring or grinding before enzymatic hydrolysis, which is cumbersome and suffers from low hydrolysis efficiency and long hydrolysis times.

[0043] Based on the above problems, this application adopts steam explosion technology to replace the traditional meat grinder and bone filter, which can better soften chicken bones and dissolve collagen. At the same time, the Maillard reaction during the steam explosion process increases the flavor of the chicken paste. Furthermore, grinding and enzymatic hydrolysis replaces the traditional stirring and enzymatic hydrolysis. The two steps combined shorten the enzymatic hydrolysis time and increase the flavor of the chicken paste, solving the problems of long time consumption, complex process and low chicken bone utilization of traditional processes.

[0044] One or more embodiments of this application provide a method for preparing chicken paste, comprising the following steps: sugaring a Western-style chicken with a compound reducing sugar; steam-exploding the sugar-treated Western-style chicken to prepare a first chicken paste; mixing the first chicken paste with water and coarsely grinding it to prepare a second chicken paste; mixing the second chicken paste with flavor protease and papain and then grinding and enzymatically hydrolyzing it to prepare a chicken paste precursor; and inactivating and modulating the chicken paste precursor to prepare chicken paste; wherein the average particle size of the first chicken paste is larger than the average particle size of the second chicken paste.

[0045] It should be noted that the terms "first chicken paste," "second chicken paste," etc., mentioned in the context are for descriptive purposes only and should not be interpreted as indicating or implying relative importance or quantity, nor should they be interpreted as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first," "second," etc., only serve the purpose of non-exhaustive enumeration and should be understood as not constituting a closed limitation on quantity.

[0046] The technical principle of steam explosion is as follows: Raw materials are sealed in a high-temperature, high-pressure environment. Superheated saturated steam is forced into the food raw materials under high pressure, filling the cell gaps. After maintaining the temperature and pressure for a period of time, the pressure is instantly released to atmospheric pressure. The superheated liquid in the cells rapidly vaporizes and performs work outwards, causing rapid volume expansion and cell rupture to form a porous structure. Steam explosion can significantly improve the foaming ability and foam stability, emulsifying properties, fat binding ability and emulsifying stability, water retention, and oil retention of proteins. The principle lies in the dissociation of protein aggregates and the formation of new aggregates; proteins and carbohydrates form covalent bonds, forming covalent compounds, i.e., Maillard reaction products; the increased Zeta potential indicates an alteration in protein structure and the covalent coupling between carbohydrates and proteins, thereby improving the functional properties of the isolated protein. Steam explosion has significant advantages in protein modification, greatly improving the physicochemical and functional properties of proteins. Applying steam explosion to chicken extract production, compared with traditional processes, fully utilizes chicken bones and, through the mechanism of steam explosion combined with the Maillard reaction, enhances the flavor of the chicken extract.

[0047] The technical principle of grinding and enzymatic hydrolysis is as follows: Grinding involves using a pump to input a solid-liquid mixture, pre-dispersed and wetted by a mixer, into the cylinder. The material and the grinding media inside the cylinder are agitated together by a high-speed rotating disperser, resulting in stronger collisions, friction, and shearing between the solid particles and the grinding media, thus accelerating the grinding of particles and dispersing aggregates. Enzymatic hydrolysis utilizes specific enzymes (such as trypsin and pepsin) to break down proteins into amino acids. In chicken, the proteins, cellulose, and polysaccharides are ground and dissolved in water. During enzymatic hydrolysis, they emulsify with oils. Polysaccharides and cellulose form the outermost layer, carrying a positive charge. Using negatively charged enzymes allows for more efficient reaction with proteins, resulting in higher adsorption efficiency. In grinding and enzymatic hydrolysis, both steps are used simultaneously. Furthermore, by leveraging the emulsifying effect of grinding and incorporating colloid science, the efficiency of enzymatic hydrolysis is increased.

[0048] Understandably, the method for preparing chicken extract in this application employs steam explosion technology to extract and modify proteins from the meat and bones of Western-style chickens, thereby increasing the protein extraction rate. Simultaneously, the Maillard reaction during steam explosion enhances the flavor of the chicken extract. Steam explosion eliminates the need for whole-chicken pretreatment (deboning, mincing), improving bone utilization. While preserving the bone flavor, the Maillard reaction adds a roasted flavor to the chicken extract. Furthermore, wet grinding and enzymatic hydrolysis technology is used to physically break down the substrate, increasing the contact area with the enzyme. Emulsification further enhances enzyme absorption efficiency, thus increasing overall hydrolysis efficiency.

[0049] Compared with traditional methods for preparing chicken extract, the method of this application can enhance the umami flavor by nearly 218% in the same enzymatic hydrolysis time (30 min); when the enzymatic hydrolysis is nearly complete, the time is shortened from 1 hour to 30 minutes.

[0050] In some embodiments, during the steam explosion process, the volume of the sugar-preserved chicken in the explosion device accounts for 40%-50% of the total volume of the explosion device; for example, it can be, but is not limited to, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, or any range between two of the above values. This ensures uniform steam action and efficient energy utilization while maintaining product integrity and processing consistency, achieving a balance between efficiency, quality, and safety. If the volume of the sugar-cured chicken in the explosion device is less than 40% of the device's volume during the steam explosion process, on the one hand, the space inside the explosion device is too large, and steam is prone to forming local "vortices." Some chicken pieces may be exposed to excessive steam for a long time (overheating), resulting in surface scorching and severe moisture loss (dryness and hardness). On the other hand, some chicken pieces may not be in contact with the steam due to "circling around," resulting in undercooked interiors and incomplete Maillard reaction (lighter color and bland flavor). On the other hand, more steam needs to be heated to reach a pressure of 4MPa~5MPa, which not only prolongs the pressurization time but also increases steam consumption, significantly increasing production costs. If, during the steam explosion process, the percentage of the volume of the candied chicken in the explosion device exceeds 50% of the device's volume, several problems arise. First, the chicken is too densely packed with insufficient space, making it difficult for steam to penetrate to the central area (especially the chicken deep within the pack). This results in a "cooked outside, raw inside" situation: the surface may become excessively browned (charred) due to excessive steam contact, while the interior suffers from weak Maillard reactions and underdeveloped texture (too hard) due to insufficient steam, leading to extremely poor product quality consistency. Second, the dense packing hinders steam circulation, causing uneven pressure distribution within the equipment (local areas may exceed the set value due to steam "pressure buildup"), increasing the risk of wear on equipment seals and pipe bursts. Simultaneously, the pressurization time is prolonged (potentially exceeding the equipment's design load), further amplifying safety hazards. Therefore, if the percentage of the candied chicken in the explosion device during the steam explosion process is outside the aforementioned range, it will lead to uneven steam penetration, increased energy consumption, quality fluctuations, and even safety risks.

[0051] As one possible implementation method, the steam explosion pressure is 3MPa-6MPa; for example, it can be, but is not limited to, 3MPa, 3.5MPa, 4MPa, 4.5MPa, 5MPa, 5.5MPa, 6MPa, or any two of the above pressures. When the steam explosion pressure is within the above range, the corresponding saturated steam temperature is approximately 233℃-280℃, which can gently destroy the muscle tissue structure while maximizing the preservation of nutrients and quality, thereby improving processing efficiency, product quality, and nutrient utilization. When the steam explosion pressure exceeds 6MPa (corresponding to a saturated steam temperature >280℃), it will disrupt the synergistic balance of "thermal + mechanical force," shifting from "modification and optimization" to "excessive destruction." The core disadvantages are concentrated in three dimensions: deterioration of meat quality (spoilage, oil seepage), nutrient loss, and decreased processing stability. When the pressure of steam explosion is below 3MPa (corresponding to a saturated steam temperature of <233℃), the "thermal + mechanical force" cannot reach the threshold for effective modification, resulting in "effective tenderization effect, low processing efficiency, and insufficient functional enhancement", which makes it difficult to meet the needs of large-scale production or high-quality products.

[0052] In some embodiments, the steam explosion time is 500s-1400s; for example, it can be, but is not limited to, 500s, 600s, 700s, 800s, 900s, 1000s, 1100s, 1200s, 1300s, 1400s, or any two of the above time ranges. When the steam explosion time is within the above range, it shifts from "instantaneous structural destruction" to "deep modification + functional enhancement," no longer limited to surface tenderization, but achieving deep degradation of connective tissue, full conversion of nutrients, and thorough sterilization through long-term high-temperature and high-pressure "steam penetration + slow explosion," which is especially suitable for application scenarios that require "long stewing effect" but pursue efficient production. When the steam explosion time is less than 500s, it is not possible to efficiently dissolve proteins in the bone and meat; when the steam explosion time is longer than 1400s, it will lead to excessive degradation of muscle fibers, nutrient loss, and abnormal flavor, shifting from "deep modification" to "destructive treatment."

[0053] It should be noted that the pressure and time of steam explosion can be combined in any suitable way, and the two can be selected from any of the frying temperatures and times described in this article.

[0054] As a non-limiting example, steam explosion is performed using a steam explosion machine.

[0055] As one possible implementation, the average particle size of the second chicken slurry is 50 μm-100 μm; for example, it can be, but is not limited to, 50 μm, 60 μm, 70 μm, 80 μm, 90 μm, 100 μm, or any range between two of the above particle sizes. The efficiency of the enzymatic hydrolysis reaction depends on the contact probability between the protease and chicken protein (myofibroin, collagen, etc.). When the average particle size of the second chicken slurry is within the above range, the specific surface area of ​​the chicken slurry is significantly increased (for example, the specific surface area of ​​particles with a specific particle size of 100 μm or more increases by 30% to 50%), which can fully expose the enzymatic cleavage sites (such as peptide bonds) of protein molecules, making it easier for enzyme molecules to be adsorbed and exert their catalytic effect, thereby accelerating the enzymatic hydrolysis reaction rate while reducing the amount of enzyme used. If the average particle size of the second chicken paste is greater than 100 μm, on the one hand, the dense structure of the coarse particles (such as unbroken muscle fiber bundles) will form a physical barrier, allowing the enzyme to act only on the particle surface, making it difficult to decompose the internal proteins, resulting in a reduced substrate conversion rate. To achieve the target degree of decomposition, the reaction time needs to be extended or the amount of enzyme used needs to be significantly increased, significantly increasing production costs. On the other hand, a large number of undecomposed coarse particles or large peptides will remain after enzymatic hydrolysis, causing the hydrolysate to separate, precipitate, or have a rough texture (grainy feel). If used in subsequent products, this will affect solubility, stability, and digestibility. In addition, coarse particles are prone to sedimentation during enzymatic hydrolysis, leading to excessively high (particle aggregation area) or excessively low (supernatant area) enzyme concentrations in certain areas, further exacerbating uneven reactions, and even creating the contradictory problem of "over-hydrolyzed areas producing bitter peptides" while "unhydrolyzed areas retaining a fishy smell." If the average particle size of the second chicken paste is less than 50 μm, it will significantly increase the energy consumption of the grinding equipment, but the improvement in enzymatic hydrolysis efficiency is limited (diminishing marginal returns).

[0056] As one possible implementation, the mass ratio of the first chicken paste to water is (1-3):1; for example, it can be, but is not limited to, 1:1, 1.2:1, 1.4:1, 1.6:1, 1.8:1, 2:1, 2.2:1, 2.4:1, 2.6:1, 2.8:1, 3:1, 3.2:1, 3.4:1, 3.6:1, 3.8:1, 4:1, or any range between two of the above mass ratios. When the mass ratio of the first chicken paste to water is within the above range, the core objective of grinding after diluting the first chicken paste at this ratio is to reduce the viscosity of the material, reduce grinding resistance, and improve the uniformity of grinding, while avoiding energy waste and subsequent processing troubles caused by excessive dilution.

[0057] As a non-limiting example, a colloid mill is used for rough grinding.

[0058] In some embodiments, the grinding and enzymatic hydrolysis temperature is 50℃-60℃; for example, it can be, but is not limited to, 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, 56℃, 57℃, 58℃, 59℃, 60℃ or any range between two of the above temperatures.

[0059] The grinding and enzymatic hydrolysis time is 30-60 minutes; for example, it can be, but is not limited to, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, 60 minutes or any range between two of the above times.

[0060] The grinding and enzymatic hydrolysis speed is 2000 r / min-3000 r / min; for example, it can be, but is not limited to, 2000 r / min, 2100 r / min, 2200 r / min, 2300 r / min, 2400 r / min, 2500 r / min, 2600 r / min, 2700 r / min, 2800 r / min, 2900 r / min, 3000 r / min or any range between two of the above speeds.

[0061] It should be noted that the temperature, time, and rotation speed of the grinding and enzymatic hydrolysis can be combined in any suitable way, and the three can be selected from any grinding and enzymatic hydrolysis temperature, time, and rotation speed described in this article.

[0062] When the temperature, time, and rotation speed of grinding and enzymatic hydrolysis are within the above-mentioned ranges, a synergistic effect of physical crushing and biological enzymatic hydrolysis can be achieved. Grinding enhances the enzymatic hydrolysis effect, while enzymatic hydrolysis reduces material viscosity and improves grinding uniformity, ultimately achieving "efficient hydrolysis of proteins in a short time, improved product quality, and reduced processing costs." Its specific advantages are as follows: I. Higher protein hydrolysis efficiency and significantly increased yield of target products (small molecule peptides / amino acids): 1. Grinding provides a larger contact area for enzymatic hydrolysis. High-speed shear grinding at 2000r / min-3000r / min can further break down myofiber fragments and protein aggregates in diluted chicken paste to 50μm, exposing more protein cleavage sites (such as the hydrophobic region of myosin and the peptide bond linkage region of collagen); at the same time, high-speed stirring ensures thorough mixing of the enzyme solution and materials, reducing the problem of excessively high local enzyme concentration and insufficient enzymatic hydrolysis of materials, thereby increasing the enzymatic hydrolysis reaction rate. 2. Precisely matched temperature and time for peak enzymatic activity: 50℃-60℃ is the optimal temperature range for commonly used enzymes in meat protein hydrolysis (such as neutral proteases, flavor proteases, and complex proteases). At this temperature, the enzyme's specific activity is highest, and it reduces enzyme inactivation caused by high temperatures (>65℃) or slowed enzymatic hydrolysis caused by low temperatures (<45℃). The 30-60 minute timeframe perfectly covers the "rapid hydrolysis period" (the first 30 minutes show the fastest hydrolysis rate, and the last 30 minutes complete deep hydrolysis), ensuring sufficient protein hydrolysis into small peptides (molecular weight <3000Da) and free amino acids without excessive degradation of the product due to prolonged time (such as the generation of ammonia or amine-like off-flavor substances). 3. Significantly improved yield of target products: Compared to the stepwise processes of "grinding before enzymatic hydrolysis" or "enzymatic hydrolysis before grinding," this integrated process improves the yield of small peptides and the total amount of free amino acids; it eliminates the need to extend the hydrolysis time or increase enzyme dosage, significantly reducing production costs. II. More Uniform Material Processing and More Stable Product Quality: 1. Grinding and Enzymatic Hydrolysis Promote Each Other, Avoiding Local Differences: During enzymatic hydrolysis, protein hydrolysis reduces material viscosity (hydrolyzed products, small molecule peptides / amino acids, are more water-soluble), reducing material sticking and clumping during grinding, resulting in more uniform grinding. Conversely, continuous grinding breaks down the "protein gel layer" formed during enzymatic hydrolysis (preventing gel from encapsulating unhydrolyzed proteins), ensuring that the enzymatic reaction penetrates the entire material phase, resulting in a more concentrated molecular weight distribution of the final product. 2. Temperature and Rotation Speed ​​Synergistically Control Product Flavor: A medium-temperature environment of 50℃-60℃ ensures enzyme activity while avoiding protein denaturation and aggregation or lipid oxidation (producing rancidity) caused by high temperatures (>65℃); a rotation speed of 2000-3000 r / min quickly removes the trace amounts of heat generated by enzymatic hydrolysis (preventing local overheating) while inhibiting excessive Maillard reactions (no burnt or bitter taste), resulting in a product with a natural umami and meaty flavor, free of off-flavors and impurities.

[0063] In some optional embodiments, the flavor protease accounts for 1.5%-2.5% of the mass of the second chicken syrup; for example, it can be, but is not limited to, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, or any two of the above. This is beneficial for improving the efficiency of proteolytic enzyme hydrolysis.

[0064] In one possible implementation, the mass percentage of papain in the second chicken syrup is 0.8%-1.5%; for example, it can be, but is not limited to, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, or any range between any two of the above values. This is beneficial for improving the efficiency of proteolytic hydrolysis. In some embodiments, the compound reducing sugar includes glucose and arabinose, and the sugar soaking time is 45 min-90 min; for example, it can be, but is not limited to, 45 min, 50 min, 55 min, 60 min, 65 min, 70 min, 75 min, 80 min, 85 min, 90 min, or any range between any two of the above times.

[0065] As one possible implementation, the compound reducing sugar includes glucose and arabinose, with a mass ratio of glucose to arabinose of (4-6):1; for example, it can be, but is not limited to, 4:1, 4.2:1, 4.4:1, 4.6:1, 4.8:1, 5:1, 5.2:1, 5.4:1, 5.6:1, 5.8:1, 6:1, or any range between the above two mass ratios. Glucose is a "highly efficient substrate" for the Maillard reaction (3-5 times more reactive than sucrose), reacting rapidly with free amino acids and small peptides in chicken to generate complex meat aroma substances such as aldehydes, ketones, and heterocyclic compounds (such as furans and thiophenes), enhancing the "stewed meat aroma" and "caramelized aroma"; arabinose has lower reactivity, which can slow down the reaction rate of glucose, avoiding the "burnt bitterness" caused by local overheating, while also participating in the reaction to generate a mild "nutty aroma" and "honey aroma", making the flavor layers more delicate (without the "sweetness" or "burnt taste" of pure glucose).

[0066] It should be noted that if the proportion of arabinose in the compound reducing sugar is high (e.g., a glucose to arabinose mass ratio of 4:1), because arabinose is highly reactive, a shorter sugar-soaking time is sufficient to meet the reaction requirements, and the sugar-soaking time can be shortened to 45-60 minutes to avoid localized charring during heating due to an excessively thick sugar layer. If the proportion of arabinose in the compound reducing sugar is low (e.g., a glucose to arabinose mass ratio of 6:1), because glucose reacts more slowly, the sugar-soaking time can be appropriately extended to 60-90 minutes to ensure sufficient sugar penetration and adhesion, and to avoid insufficient browning.

[0067] In some optional embodiments, the compound reducing sugar comprises glucose and arabinose in a mass ratio of (3-5):1, and the sugar soaking time is 45-60 minutes.

[0068] In some exemplary embodiments, the compound reducing sugar comprises glucose and arabinose in a mass ratio of (5-7):1, and the sugar soaking time is 60-90 minutes.

[0069] In some embodiments, the sterilized chicken extract precursor is prepared using yeast extract, disodium 5'-ribonucleotide, and corn starch solution.

[0070] In some optional embodiments, the yeast extract accounts for 2%-4% of the mass of the chicken extract precursor; for example, it can be, but is not limited to, 2%, 2.2%, 2.4%, 2.6%, 2.8%, 3%, 3.2%, 3.4%, 3.6%, 3.8%, 4%, or any range between two of the above values. During steam explosion and grinding enzymatic hydrolysis, trace amounts of off-flavors (such as "bitter peptides" from excessive protein hydrolysis, and "fishy substances" in chicken) may be generated. The polysaccharides and mannans in the yeast extract can adsorb off-flavor molecules, while nucleic acid substances and amino acids can neutralize bitterness, resulting in a purer product flavor that retains the natural aroma of chicken without any off-flavor interference. Furthermore, adding yeast extract can also have a synergistic flavor-enhancing effect.

[0071] In some embodiments, the disodium 5'-inosodium nucleotide accounts for 1%-1.5% of the mass of the chicken extract precursor; for example, it can be, but is not limited to, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, or any range between two of the above values. When the amount of disodium 5'-inosodium nucleotide is within the above range, the flavor-enhancing effect is better.

[0072] In some exemplary embodiments, the corn starch solution contains 10%-20% corn starch by mass, and the mass of the corn starch solution accounts for 1.5%-5% of the mass of the chicken extract precursor; for example, it can be, but is not limited to, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, or any range between two of the above values. Using yeast extract within the above range is beneficial for optimizing product texture, improving stability, and enhancing the user experience.

[0073] In some embodiments, the enzyme inactivation temperature is 90℃-95℃; for example, it can be, but is not limited to, 90℃, 91℃, 92℃, 93℃, 94℃, 95℃ or any range between two of the above temperatures.

[0074] In some optional embodiments, the enzyme inactivation time is 15-20 minutes; for example, it can be, but is not limited to, 15 minutes, 16 minutes, 17 minutes, 18 minutes, 19 minutes, 20 minutes or any range between two of the above times.

[0075] It should be noted that the enzyme inactivation temperature and time can be combined in any suitable way, and both can be selected from any enzyme inactivation temperature and time described in this article.

[0076] One or more embodiments of this application provide a chicken paste, which is prepared using the chicken paste preparation method described above.

[0077] The technical solutions of this application will be described in detail below with reference to specific embodiments. It should be understood that these embodiments are only for illustrating this application and are not intended to limit the scope of this application. For experimental methods in the following embodiments where specific conditions are not specified, please refer to the guidelines given in this application first, or follow experimental manuals or conventional conditions in the field, or follow the conditions recommended by the manufacturer, or refer to experimental methods known in the field.

[0078] In the specific embodiments described below, the measurement parameters involving raw material components may have slight deviations within the weighing accuracy range unless otherwise specified. Temperature and time parameters are subject to acceptable deviations due to instrument testing accuracy or operational precision.

[0079] It should be noted that the yeast extract used in the following examples and comparative examples is Spinger yeast extract 2020.

[0080] I. Preparation of Chicken Extract

[0081] Example 1

[0082] S1. Coat the surface of the chicken with the compound reducing sugar (glucose and arabinose in a mass ratio of 5:1) and let it marinate at room temperature for 1 hour.

[0083] S2. Place the sugar-marinated chicken into the steam explosion machine, with the chicken volume accounting for 40% of the steam explosion machine's volume. The steam explosion pressure is 4MPa, and the pressure holding time is 900s. The steam breaks down the chicken to obtain coarse chicken paste.

[0084] S3. Dilute the coarse chicken paste with water (coarse chicken paste: water = 2:1), and then coarsely grind it with a colloid mill to obtain fine chicken paste with an average particle size of 80μm.

[0085] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ and a speed of 2000rpm for 30 minutes to obtain the chicken paste precursor.

[0086] S5. Inactivate the enzymes in the chicken extract precursor at a constant temperature of 90℃ for 20 minutes.

[0087] S6. Add 2% yeast extract, 1% disodium 5'-ribonucleotide and 1.5% corn starch solution (the mass fraction of corn starch in the corn starch solution is 10%) by weight of the chicken paste precursor, stir and keep warm to obtain chicken paste.

[0088] S7. Add 15wt% edible salt (by weight of the chicken extract) to the chicken extract, wait for the temperature to drop to 70℃, and then fill and discharge the product. Its glutamic acid content is 27.5g / kg.

[0089] Example 2

[0090] The preparation method of Example 2 is similar to that of Example 1, except that the steam explosion pressure and pressure maintenance time during steam explosion in step S2 of Example 2 are different; all other aspects are the same. Step S2 of Example 2 is as follows:

[0091] S2. Place the sugar-marinated chicken into the steam explosion machine, with the chicken volume accounting for 40% of the steam explosion machine volume. The steam explosion pressure is 5MPa, and the pressure holding time is 700s. The steam breaks down the chicken into coarse chicken paste.

[0092] The obtained chicken extract contained 28.8 g / kg of glutamic acid.

[0093] Example 3

[0094] The preparation method of Example 3 is similar to that of Example 1, except that the steam explosion pressure and pressure maintenance time during steam explosion in step S2 of Example 3 are different; all other aspects are the same. Step S2 of Example 3 is as follows:

[0095] S2. Place the sugar-marinated chicken into the steam explosion machine, with the chicken volume accounting for 40% of the steam explosion machine volume. The steam explosion pressure is 5MPa, and the pressure holding time is 900s. The steam breaks down the chicken into coarse chicken paste.

[0096] The obtained chicken extract contained 31.8 g / kg of glutamic acid.

[0097] Comparative Example 1

[0098] The preparation method of Comparative Example 1 is similar to that of Example 1, except that steam explosion technology was not used in step S2 of Comparative Example 1. Instead, the sugar-marinated minced chicken was steamed. All other steps are the same. Step S2 of Comparative Example 1 is as follows:

[0099] S2. Place the sugar-marinated chicken into a meat grinder, then steam it in a steamer for 1 hour to obtain cooked chicken (including broth).

[0100] The obtained chicken extract contained 19.1 g / kg of glutamic acid.

[0101] Comparative Example 2

[0102] The preparation method of Comparative Example 2 is similar to that of Example 1, except that: (1) steam explosion technology was not used in step S2 of Comparative Example 2, but the sugar-marinated chicken meat was minced and then steamed; (2) the cooked chicken meat (including broth) was not coarsely ground; (3) stirring enzymatic hydrolysis was used instead of grinding enzymatic hydrolysis, and all other aspects were the same. The details of Comparative Example 2 are as follows:

[0103] S1. Coat the surface of the chicken with the compound reducing sugar (glucose and arabinose in a mass ratio of 5:1) and let it marinate at room temperature for 1 hour.

[0104] S2. Place the sugar-marinated chicken into a meat grinder, then steam it in a steamer for 1 hour to obtain cooked chicken (including broth).

[0105] S3. Dilute cooked chicken (including broth) with water (coarse chicken paste: water = 2:1), and add 2% flavor protease and 1% papain by weight of cooked chicken (including broth) for constant temperature enzymatic hydrolysis. Stir at 50 rpm for 30 minutes at 60℃ to obtain chicken paste precursor.

[0106] S4. Inactivate the enzymes in the chicken extract precursor at a constant temperature of 90℃ for 20 minutes.

[0107] S5. Add 2% yeast extract, 1% disodium 5'-ribonucleotide and 1.5% corn starch solution (the mass fraction of corn starch in the corn starch solution is 10%) by weight of the chicken paste precursor, stir and keep warm to obtain chicken paste.

[0108] S6. Add 15wt% edible salt to the chicken extract, wait for the temperature to drop to 70℃, and then fill and discharge the product. Its glutamic acid content is 14.2g / kg.

[0109] The glutamic acid content of the chicken extracts prepared in Examples 1-3 and Comparative Examples 1-2 is shown in Table 1.

[0110] Table 1

[0111]

[0112] As can be seen from the comparison of the results of Examples 1-3 in Table 1, with the increase of steam explosion pressure and the extension of pressure maintenance time, more chicken protein and chicken bone collagen are dissolved, and more protein is utilized for enzymatic hydrolysis (glutamate content increases).

[0113] As can be seen from the comparison of the results of Examples 1-3 and Comparative Example 1 in Table 1, the glutamic acid content in Comparative Example 1, which did not use steam explosion, was only 19.1 g / kg, while the glutamic acid content in Example 3, which was treated with steam explosion, was as high as 31.8 g / kg, which is 1.66 times that of Comparative Example 1; indicating that steam explosion can make great use of chicken bone protein in chicken bones.

[0114] As can be seen from the comparison of the results of Examples 1-3 and Comparative Example 2 in Table 1, the chicken extract prepared by steam explosion combined with grinding and enzymatic hydrolysis in Example 3 has a umami flavor that is nearly 124% higher than that prepared by traditional chicken extract methods, at the same enzymatic hydrolysis time (30 min). (The umami flavor in Example 3 is calculated as glutamic acid content × 100% compared with Comparative Example 2.)

[0115] The results of Examples 1-3 show that the chickens treated with steam explosion at 5 MPa and 900 s can better dissolve collagen, thereby increasing the content of glutamic acid after enzymatic hydrolysis.

[0116] Example 4

[0117] The preparation method of Example 4 is similar to that of Example 1, except that the grinding and enzymatic hydrolysis time is different in step S4 of Example 4; all other steps are the same. Step S4 of Example 4 is detailed below:

[0118] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ and a speed of 2000rpm for 45 minutes to obtain the chicken paste precursor.

[0119] The obtained chicken extract contained 30.1 g / kg of glutamic acid.

[0120] Example 5

[0121] The preparation method of Example 5 is similar to that of Example 1, except that the grinding and enzymatic hydrolysis time in step S4 of Example 5 is different; all other steps are the same. Step S4 of Example 5 is detailed below:

[0122] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ and a speed of 2000rpm for 60 minutes to obtain the chicken paste precursor.

[0123] The obtained chicken extract contained 30.6 g / kg of glutamic acid.

[0124] Example 6

[0125] The preparation method of Example 6 is similar to that of Example 2, except that the grinding and enzymatic hydrolysis time in step S4 of Example 6 is different; all other steps are the same. Step S4 of Example 6 is detailed below:

[0126] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ and a speed of 2000rpm for 45 minutes to obtain the chicken paste precursor.

[0127] The obtained chicken extract contained 31.6 g / kg of glutamic acid.

[0128] Example 7

[0129] The preparation method of Example 7 is similar to that of Example 2, except that the grinding and enzymatic hydrolysis time in step S4 of Example 7 is different; all other steps are the same. Step S4 of Example 6 is as follows:

[0130] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ and a speed of 2000rpm for 60 minutes to obtain the chicken paste precursor.

[0131] The obtained chicken extract contained 32.5 g / kg of glutamic acid.

[0132] Example 8

[0133] The preparation method of Example 8 is similar to that of Example 3, except that the grinding and enzymatic hydrolysis time in step S4 of Example 8 is different; all other steps are the same. Step S4 of Example 8 is detailed below:

[0134] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ and a speed of 2000rpm for 45 minutes to obtain the chicken paste precursor.

[0135] The obtained chicken extract contained 34.3 g / kg of glutamic acid.

[0136] Example 9

[0137] The preparation method of Example 9 is similar to that of Example 3, except that the grinding and enzymatic hydrolysis time in step S4 of Example 9 is different; all other steps are the same. Step S4 of Example 9 is detailed below:

[0138] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ and a speed of 2000rpm for 60 minutes to obtain the chicken paste precursor.

[0139] The obtained chicken extract contained 35.1 g / kg of glutamic acid.

[0140] Comparative Example 3

[0141] The preparation method of Comparative Example 3 is similar to that of Example 1, except that: (1) the crude chicken paste was not coarsely ground; (2) stirring enzymatic hydrolysis was used instead of grinding enzymatic hydrolysis. All other aspects are the same. Comparative Example 3 is detailed below:

[0142] S1. Coat the surface of the chicken with the compound reducing sugar (glucose and arabinose in a mass ratio of 5:1) and let it marinate at room temperature for 1 hour.

[0143] S2. Place the sugar-marinated chicken into the steam explosion machine, with the chicken volume accounting for 40% of the steam explosion machine's volume. The steam explosion pressure is 4MPa, and the pressure holding time is 900s. The steam breaks down the chicken to obtain coarse chicken paste.

[0144] S3. Dilute the crude chicken paste with water (crude chicken paste: water = 2:1), and add 2% flavor protease and 1% papain by weight of the crude chicken paste for constant temperature enzymatic hydrolysis. Stir at 50 rpm for 30 minutes at 60℃ to obtain chicken paste precursor.

[0145] S4. Inactivate the enzymes in the chicken extract precursor at a constant temperature of 90℃ for 20 minutes.

[0146] S5. Add 2% yeast extract, 1% disodium 5'-ribonucleotide and 1.5% corn starch solution (the mass fraction of corn starch in the corn starch solution is 10%) by weight of the chicken paste precursor, stir and keep warm to obtain chicken paste.

[0147] S6. Add 15wt% edible salt to the chicken extract, wait for the temperature to drop to 70℃, and then fill and discharge the product. Its glutamic acid content is 22g / kg.

[0148] Comparative Example 4

[0149] The preparation method of Comparative Example 4 is similar to that of Example 4, except that in step S4 of Comparative Example 4, stirring enzymatic hydrolysis is used instead of grinding enzymatic hydrolysis; all other steps are the same. Step S4 of Comparative Example 4 is as follows:

[0150] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ with stirring at 50 rpm for 45 minutes to obtain the chicken paste precursor.

[0151] The obtained chicken extract contained 25.1 g / kg of glutamic acid.

[0152] Comparative Example 5

[0153] The preparation method of Comparative Example 5 is similar to that of Example 5, except that in step S4 of Comparative Example 5, stirring enzymatic hydrolysis is used instead of grinding enzymatic hydrolysis; all other steps are the same. Step S4 of Comparative Example 5 is as follows:

[0154] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ with stirring at 50 rpm for 60 minutes to obtain the chicken paste precursor.

[0155] The obtained chicken extract contained 28.3 g / kg of glutamic acid.

[0156] Comparative Example 6

[0157] The preparation method of Comparative Example 6 is similar to that of Example 2, except that: (1) the crude chicken paste was not coarsely ground; (2) stirring enzymatic hydrolysis was used instead of grinding enzymatic hydrolysis. All other aspects are the same. Comparative Example 6 is detailed below:

[0158] S1. Coat the surface of the chicken with the compound reducing sugar (glucose and arabinose in a mass ratio of 5:1) and let it marinate at room temperature for 1 hour.

[0159] S2. Place the sugar-marinated chicken into the steam explosion machine, with the chicken volume accounting for 40% of the steam explosion machine volume. The steam explosion pressure is 5MPa, and the pressure holding time is 700s. The steam breaks down the chicken into coarse chicken paste.

[0160] S3. Dilute the crude chicken paste with water (crude chicken paste: water = 2:1), and add 2% flavor protease and 1% papain by weight of the crude chicken paste for constant temperature enzymatic hydrolysis. Stir at 50 rpm for 30 minutes at 60℃ to obtain chicken paste precursor.

[0161] S4. Inactivate the enzymes in the chicken extract precursor at a constant temperature of 90℃ for 20 minutes.

[0162] S5. Add 2% yeast extract, 1% disodium 5'-ribonucleotide and 1.5% corn starch solution (the mass fraction of corn starch in the corn starch solution is 10%) by weight of the chicken paste precursor, stir and keep warm to obtain chicken paste.

[0163] S6. Add 15wt% edible salt to the chicken extract, wait for the temperature to drop to 70℃, and then fill and discharge the product. Its glutamic acid content is 23.5g / kg.

[0164] Comparative Example 7

[0165] The preparation method of Comparative Example 7 is similar to that of Example 6, except that in step S4 of Comparative Example 7, stirring enzymatic hydrolysis is used instead of grinding enzymatic hydrolysis; all other steps are the same. Step S4 of Comparative Example 7 is as follows:

[0166] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ with stirring at 50 rpm for 45 minutes to obtain the chicken paste precursor.

[0167] The obtained chicken extract contained 25g / kg of glutamic acid.

[0168] Comparative Example 8

[0169] The preparation method of Comparative Example 8 is similar to that of Example 7, except that in step S4 of Comparative Example 8, stirring enzymatic hydrolysis is used instead of grinding enzymatic hydrolysis; all other steps are the same. Step S4 of Comparative Example 8 is as follows:

[0170] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ with stirring at 50 rpm for 60 minutes to obtain the chicken paste precursor.

[0171] The obtained chicken extract contained 26.8 g / kg of glutamic acid.

[0172] Comparative Example 9

[0173] The preparation method of Comparative Example 9 is similar to that of Example 3, except that: (1) the crude chicken slurry was not coarsely ground; (2) stirring enzymatic hydrolysis was used instead of grinding enzymatic hydrolysis. All other aspects are the same. The details of Comparative Example 9 are as follows:

[0174] S1. Coat the surface of the chicken with the compound reducing sugar (glucose and arabinose in a mass ratio of 5:1) and let it marinate at room temperature for 1 hour.

[0175] S2. Place the sugar-marinated chicken into the steam explosion machine, with the chicken volume accounting for 40% of the steam explosion machine volume. The steam explosion pressure is 5MPa, and the pressure holding time is 900s. The steam breaks down the chicken into coarse chicken paste.

[0176] S3. Dilute the crude chicken paste with water (crude chicken paste: water = 2:1), and add 2% flavor protease and 1% papain by weight of the crude chicken paste for constant temperature enzymatic hydrolysis. Stir at 50 rpm for 30 minutes at 60℃ to obtain chicken paste precursor.

[0177] S4. Inactivate the enzymes in the chicken extract precursor at a constant temperature of 90℃ for 20 minutes.

[0178] S5. Add 2% yeast extract, 1% disodium 5'-ribonucleotide and 1.5% corn starch solution (the mass fraction of corn starch in the corn starch solution is 10%) by weight of the chicken paste precursor, stir and keep warm to obtain chicken paste.

[0179] S6. Add 15wt% of edible salt to the chicken extract, wait for the temperature to drop to 70℃, and then fill and discharge the product. Its glutamic acid content is 25.5g / kg.

[0180] Comparative Example 10

[0181] The preparation method of Comparative Example 10 is similar to that of Example 8, except that in step S4 of Comparative Example 10, stirring enzymatic hydrolysis is used instead of grinding enzymatic hydrolysis; all other steps are the same. Step S4 of Comparative Example 10 is as follows:

[0182] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ with stirring at 50 rpm for 45 minutes to obtain the chicken paste precursor.

[0183] The obtained chicken extract contained 27.3 g / kg of glutamic acid.

[0184] Comparative Example 11

[0185] The preparation method of Comparative Example 11 is similar to that of Example 9, except that in step S4 of Comparative Example 11, stirring enzymatic hydrolysis is used instead of grinding enzymatic hydrolysis; all other steps are the same. Step S4 of Comparative Example 11 is as follows:

[0186] S4. Add 2% of the flavor protease and 1% of the papain by weight to the fine chicken paste and hydrolyze at a constant temperature of 60℃ with stirring at 50 rpm for 60 minutes to obtain the chicken paste precursor.

[0187] The obtained chicken extract contained 28.7 g / kg of glutamic acid.

[0188] The glutamic acid content of the chicken extracts prepared in Examples 4-9 and Comparative Examples 3-11 is shown in Tables 2 and 3.

[0189] Table 2

[0190]

[0191] Table 3

[0192]

[0193] A comparison of the results of Examples 3 and 9 shows that, under the same steam explosion conditions, the grinding and enzymatic hydrolysis time was extended from 30 min to 60 min, and the glutamic acid content increased from 31.8 g / kg to 35.1 g / kg.

[0194] Comparison of the results of Example 1 with Examples 4-5, Example 2 with Examples 6-7, and Example 3 with Examples 8-9 shows that under the same steam explosion conditions, extending the grinding and enzymatic hydrolysis time from 30 min to 60 min increases the glutamic acid content.

[0195] Comparisons of the results from Example 4 and Comparative Example 4, Example 5 and Comparative Example 5, Example 6 and Comparative Example 7, Example 7 and Comparative Example 8, Example 8 and Comparative Example 10, and Example 9 and Comparative Example 11 show that, under the same steam explosion conditions, using stirred enzymatic hydrolysis instead of grinding enzymatic hydrolysis resulted in a decrease in glutamic acid content. The reason for this may be that after steam explosion dissolves the chicken bone protein, grinding enzymatic hydrolysis produces a better hydrolysis substrate than stirred enzymatic hydrolysis. This is attributed to the fact that grinding enzymatic hydrolysis can further break down the chicken bones and meat, increasing the specific surface area of ​​the hydrolysis substrate and improving the hydrolysis efficiency.

[0196] II. Sensory Evaluation of Chicken Extract

[0197] The chicken extracts prepared in Examples 1-3 and Comparative Examples 1-2 were subjected to sensory evaluation, and the evaluation criteria are shown in Table 4.

[0198] Table 4

[0199]

[0200] The sensory evaluation results of Examples 1-3 and Comparative Examples 1-2 are as follows: Figure 1 As shown. By Figure 1 It can be seen that, compared with Comparative Examples 1-2, the chicken extract in Examples 1-3 has excellent overall sensory evaluation.

[0201] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0202] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A method for preparing chicken extract, characterized in that, Includes the following steps: The chicken was sugar-preserved using a compound reducing sugar. The sugar-preserved chicken was steam-exploded to prepare the first chicken paste. The first chicken paste is mixed with water and then coarsely ground to prepare the second chicken paste. The second chicken paste was mixed with flavor protease and papain, and then subjected to grinding and enzymatic hydrolysis to prepare a chicken extract precursor; and, The chicken extract precursor is subjected to enzyme inactivation and modulation to prepare the chicken extract; The average particle size of the first chicken paste is greater than that of the second chicken paste.

2. The method for preparing chicken extract as described in claim 1, characterized in that, During the steam explosion process, the volume of the sugar-preserved chicken in the explosion device accounts for 40%-50% of the volume of the explosion device.

3. The method for preparing chicken extract as described in claim 1, characterized in that, The steam explosion pressure is 3MPa-6MPa, and the time is 500s-1400s.

4. The method for preparing chicken extract as described in claim 1, characterized in that, The average particle size of the second chicken paste is 50 μm-100 μm; and / or, The mass ratio of the first chicken paste to the water is (1-3):

1.

5. The method for preparing chicken extract as described in claim 1, characterized in that, The grinding and enzymatic hydrolysis temperature is 50℃-60℃, the time is 30min-60min, and the rotation speed is 2000r / min-3000r / min; and / or, The flavor protease comprises 1.5%-2.5% of the mass of the second chicken paste; and / or, The papain content accounts for 0.8%-1.5% of the mass of the second chicken paste.

6. The method for preparing chicken extract as described in claim 1, characterized in that, The compound reducing sugar includes glucose and arabinose, and the sugar soaking time is 45-90 minutes.

7. The method for preparing chicken extract as described in claim 1, characterized in that, The compound reducing sugar comprises glucose and arabinose, wherein the mass ratio of glucose to arabinose is (4-6):

1.

8. The method for preparing chicken extract as described in claim 1, characterized in that, The sterilized chicken extract precursor was prepared using yeast extract, disodium 5'-ribonucleotide, and corn starch solution; Optionally, the yeast extract accounts for 2%-4% of the mass of the chicken extract precursor; Optionally, the disodium 5'-flavor nucleotide accounts for 1%-1.5% of the mass of the chicken extract precursor; Optionally, the corn starch solution contains 10%-20% corn starch by mass, and the mass of the corn starch solution accounts for 1.5%-5% of the mass of the chicken extract precursor.

9. The method for preparing chicken extract according to any one of claims 1 to 8, characterized in that, The enzyme inactivation temperature is 90℃-95℃, and the time is 15min-20min.

10. A chicken extract, characterized in that, It is prepared by the method of any one of claims 1 to 9.

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