CN102077977A - Method for preparing essence with chicken flavor - Google Patents

Abstract

The invention relates to a method for preparing an essence with chicken flavor, comprising the following steps: evenly mixing 1.5-15% of amino acid, 3-10% of reducing sugar, 15-50% of protide, 2-10% of spice, 20-50% of carrier, 0-10% of water and 0-15% of flavouring agent in percentage by mass; setting a double-screw extrusion bulking machine in accordance with preset values, conveying the raw materials in a hopper to the extrusion bulking machine for extrusion at a speed of 60kg/hour, and extruding the raw materials from a mould mouth; and after the raw materials are cooled to room temperature, grinding the cooled raw materials by a grinder to obtain the powdery essence with chicken flavor. The essence prepared by using a double-screw extrusion technology has the characteristic of stronger chicken flavor, thus making up the defect in aroma of essences prepared by traditional preparation methods.

Description

A kind of preparation method of chicken meat flavor

Technical field

The present invention relates to a kind of preparation method of chicken essence, belong to food technology field.

Background technology

Meat essence is development in recent years one of essence rapidly, be widely used in instant food, dilated food and meat products blending, be the flavor aspect.Since the seventies, extensive studies and application have been obtained at home and abroad, the IFF company of the many in the world essence corporations such as the U.S., the BBA company of Britain, the Firmenich company of Switzerland, the Takasago company of Japan etc. all produces meat essence in a large number, and domestic meat essence annual production has also reached eight over thousands of tons.

Seek the pollution-free food back to nature, become the tendency of the day, the technology preparation for preparing the natural type chicken essence at present is mainly based on Maillard reaction, and it is full that the essence of application Maillard reaction preparation has local flavor, characteristics such as fragrance natural harmony, but that shortcoming is the characteristic of chicken is slightly inadequate.

Summary of the invention

In order to remedy the deficiency of above-mentioned Maillard reaction preparation, the inventor has passed through a large amount of development test work, found a kind of can remedy traditional Maillard reaction odor characteristic the extrusion technique of outstanding shortcoming prepare essence.

The preparation method who the purpose of this invention is to provide a kind of chicken essence.

Purpose of the present invention is achieved through the following technical solutions:

1. get amino acid/11 .5%～15%, reduced sugar 3%～10%, protide 15%～50%, spice 2～10%, carrier 20%～50%, water 0～10%, flavor enhancement 0%～15% by mass fraction, each raw material joined in the mixer mix, obtain extruding raw material

2. twin-screw extruder is preheated to: 60 ℃～90 ℃ of mixed zones, 120 ℃～160 ℃ of shear zones, 160 ℃～190 ℃ of melting zones; Afterwards with step 2) the gained extruding raw material puts into the loading hopper of extruder, starts screw rod, adjusts screw speed to 150 rev/min, and at the uniform velocity reinforced, the control extruding raw material is 60kg/ hour from the speed that hopper is transported to the extruder; Last material is extruded by the mould mouth of extruder;

3. after step 2 gained material being cooled to room temperature, pulverize, obtain the chicken meat flavor of powdery with pulverizer

Described amino acid is meant a kind of or its mixture in cystine, cysteine, cysteine hydrochloride, glycine, alanine, isoleucine, valine, phenylalanine, the threonine.

Described reduced sugar is meant a kind of in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose or their mixture.

Described protide is meant a kind of in hydrolysis chicken protein, chicken ossein, yeast extract, the hydrolyzed vegetable protein or their mixture.

Described spice is meant a kind of in green onion, ginger, garlic, anise, fennel seeds, Chinese cassia tree, cloves, nutmeg, dried orange peel, Chinese prickly ash, capsicum, pepper, Radix Glycyrrhizae, basyleave, the root of Dahurain angelica, coriander, sweet basil, the tsaoko or their mixture.

Described carrier is meant a kind of in flour, starch, ground rice, the corn flour or their mixture.

Described flavor enhancement is meant a kind of among the animal tallow that is the flavor effect, VB1, the VC or their mixture.

The essence of the inventive method preparation can directly use as salt taste essence, or is mixed with allotment type salt taste essence in proportion with other carrier, flavor enhancement.

Advantage of the present invention and characteristics:

1, the inventive method adopts Twin-Screw Extrusion Technology to prepare chicken meat flavor

2, the product that makes of the inventive method has improved the chicken flavor feature of essence, has remedied the deficiency on the traditional preparation process method fragrance.

The specific embodiment

In order to understand the present invention, the invention will be further described below by embodiment, but do not limit the present invention.

Embodiment prepares roast chicken meat flavor technology

Get onion 20%, fresh ginger 20%, anise 16%, black pepper 16%, spiceleaf 10%, nutmeg 10%, thyme 4%, sweet basil 4% by quality, pulverize respectively, porphyrize mixes, and gets spice A.

Get glucose 2%, D-wood sugar 3%, cysteine hydrochloride 1%, VB by quality ₁1%, glycine 1%, hydrolysis chicken protein 27%, local flavor chicken fat 2%, yeast extract 8%, spice A 4%, Orleans roast chicken oil 4%, flour 44%, water 3%; Each raw material joined in the mixer mixing, obtain extruding raw material, is 13.7% through surveying moisture content.

Twin (double) screw extruder is preheated to: the mixed zone is 70 ℃, and the shear zone is 130 ℃, and melting zone is 180 ℃.Afterwards extruding raw material is put into the loading hopper of twin (double) screw extruder, started extruder, adjusting screw speed is 150 rev/mins.By 60Kg/ hour speed extruding raw material is transported to the extruder from hopper and pushes the about 6cm of extruding reaction material diameter.

The extruding reaction material that squeezes out is cooled to room temperature, pulverizes, obtain powdery roast chicken meat flavor behind the screen cloth of 2mm excessively with pulverizer.

Claims (2)

1. the preparation method of a chicken meat flavor is characterized in that comprising step:

1) gets amino acid/11 .5%～15%, reduced sugar 3%～10%, protide 15%～50%, spice 2～10%, carrier 20%～50%, water 0～10%, flavor enhancement 0%～15% by mass fraction, each raw material joined in the mixer mix, obtain extruding raw material

2) twin-screw extruder is preheated to: 60 ℃～90 ℃ of mixed zones, 120 ℃～160 ℃ of shear zones, 160 ℃～190 ℃ of melting zones; Afterwards with step 2) the gained extruding raw material puts into the loading hopper of extruder, starts screw rod, adjusts screw speed to 150 rev/min, and at the uniform velocity reinforced, the control extruding raw material is 60kg/ hour from the speed that hopper is transported to the extruder; Last material is extruded by the mould mouth of extruder;

3) step 2 gained material is cooled to room temperature after, pulverize with pulverizer, obtain the chicken meat flavor of powdery;

Described amino acid is meant a kind of or its mixture in cystine, cysteine, cysteine hydrochloride, glycine, alanine, isoleucine, valine, phenylalanine, the threonine.

Described reduced sugar is meant a kind of in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose or their mixture;

Described protide is meant a kind of in hydrolysis chicken protein, chicken ossein, yeast extract, the hydrolyzed vegetable protein or their mixture;

Described spice is meant a kind of in green onion, ginger, garlic, anise, fennel seeds, Chinese cassia tree, cloves, nutmeg, dried orange peel, Chinese prickly ash, capsicum, pepper, Radix Glycyrrhizae, basyleave, the root of Dahurain angelica, coriander, sweet basil, the tsaoko or their mixture;

Described carrier is meant a kind of in flour, starch, ground rice, the corn flour or their mixture;

Described flavor enhancement is meant a kind of among the animal tallow that is the flavor effect, VB1, the VC or their mixture.

2. according to the preparation method of the described a kind of chicken meat flavor of claim 1, it is characterized in that the mass fraction of raw material that step 1) is got is: amino acid 2%, reduced sugar 5%, protide 35%, spice 4%, carrier 44%, water 3%%, flavor enhancement 7%.