CN113826863A - Low-salt high-freshness chicken essence and preparation method thereof - Google Patents
Low-salt high-freshness chicken essence and preparation method thereof Download PDFInfo
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- CN113826863A CN113826863A CN202111170528.XA CN202111170528A CN113826863A CN 113826863 A CN113826863 A CN 113826863A CN 202111170528 A CN202111170528 A CN 202111170528A CN 113826863 A CN113826863 A CN 113826863A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 62
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 91
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 70
- 238000002156 mixing Methods 0.000 claims abstract description 38
- 239000011780 sodium chloride Substances 0.000 claims abstract description 35
- 239000000376 reactant Substances 0.000 claims abstract description 32
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 30
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 28
- 238000000227 grinding Methods 0.000 claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000019264 food flavour enhancer Nutrition 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims description 47
- 239000002245 particle Substances 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 26
- 238000007873 sieving Methods 0.000 claims description 15
- 238000006243 chemical reaction Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 12
- 239000001103 potassium chloride Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims description 6
- 206010056474 Erythrosis Diseases 0.000 claims description 5
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 5
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000008055 phosphate buffer solution Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 229960003080 taurine Drugs 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000007795 chemical reaction product Substances 0.000 claims description 4
- 239000004097 EU approved flavor enhancer Substances 0.000 claims description 3
- FFEARJCKVFRZRR-SCSAIBSYSA-N D-methionine Chemical compound CSCC[C@@H](N)C(O)=O FFEARJCKVFRZRR-SCSAIBSYSA-N 0.000 claims description 2
- 239000001692 EU approved anti-caking agent Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 239000001384 succinic acid Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 27
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 15
- 159000000000 sodium salts Chemical class 0.000 abstract description 6
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 235000013330 chicken meat Nutrition 0.000 description 63
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 20
- 235000019640 taste Nutrition 0.000 description 19
- 238000000034 method Methods 0.000 description 16
- 230000001953 sensory effect Effects 0.000 description 16
- 229940024606 amino acid Drugs 0.000 description 14
- 229910052708 sodium Inorganic materials 0.000 description 13
- 239000011734 sodium Substances 0.000 description 13
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 12
- 150000001413 amino acids Chemical class 0.000 description 12
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 235000011164 potassium chloride Nutrition 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 229960004793 sucrose Drugs 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 5
- 229940073490 sodium glutamate Drugs 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 4
- 239000003623 enhancer Substances 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- YTBSYETUWUMLBZ-UHFFFAOYSA-N D-Erythrose Natural products OCC(O)C(O)C=O YTBSYETUWUMLBZ-UHFFFAOYSA-N 0.000 description 3
- YTBSYETUWUMLBZ-IUYQGCFVSA-N D-erythrose Chemical compound OC[C@@H](O)[C@@H](O)C=O YTBSYETUWUMLBZ-IUYQGCFVSA-N 0.000 description 3
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 3
- FFEARJCKVFRZRR-UHFFFAOYSA-N L-Methionine Natural products CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 3
- 229930195722 L-methionine Natural products 0.000 description 3
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 229960004452 methionine Drugs 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 150000002391 heterocyclic compounds Chemical class 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000000752 ionisation method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- -1 salt amino acid Chemical class 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000011895 specific detection Methods 0.000 description 2
- 238000012549 training Methods 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The application relates to the field of seasonings, and particularly discloses a low-salt high-freshness chicken essence and a preparation method thereof. A low-salt high-freshness chicken essence comprises the following substances in parts by weight: 10-25 parts of NaCl, 10-15 parts of white granulated sugar, 20-30 parts of chicken extract, 20-30 parts of flavor enhancer, 3-5 parts of excipient, 4-6 parts of spice, 1-2 parts of anticaking agent, 15-20 parts of water, 6-8 parts of KCl and 10-20 parts of freshener; the fresh-keeping agent is a non-enzymatic browning reactant of sucrose-reducing sugar-protein peptide. The preparation method comprises the following steps: pre-mixing S1, secondary grinding S2, preparing S3 excipient slurry and mixing and granulating S4. The application effectively reduces the sodium salt content in the low-salt high-freshness chicken essence, and the flavor of the low-salt high-freshness chicken essence is improved by using the freshness improving agent, so that the freshness of the low-salt high-freshness chicken essence prepared by the application is more mellow and lingering.
Description
Technical Field
The application relates to the field of food flavoring agents, in particular to a low-salt high-freshness chicken essence and a preparation method thereof.
Background
The chicken essence seasoning is prepared by mixing and drying chicken, chicken bone powder or concentrated extract thereof, sodium glutamate, edible salt, flavor nucleotide disodium and the like serving as raw materials, adding or not adding flavoring agents such as spices or edible essence and the like, and has the delicate flavor of chicken and the flavor of chicken.
Traditional chicken essence seasoning encounters the same health risks of high salt and high sodium as other seasonings and prepackaged foods. Sodium salt (NaCl) is always used as an indispensable raw material in salty seasonings, and people have few foods without edible salt in daily recipes, do not have salty taste as a base, and have difficulty in expressing other tastes to the greatest extent. Therefore, the low-sodium modification of the chicken essence is generally realized by reducing the content of sodium salt in the chicken essence and supplementing potassium chloride to replace part of sodium chloride.
In view of the above-mentioned related technologies, the inventors believe that potassium chloride itself has astringent taste, which causes the flavor of chicken essence to decrease in actual use, and at the same time, needs to add a large amount of chicken essence to improve the taste, thereby increasing the intake of sodium salt to a certain extent.
Disclosure of Invention
In order to improve the not good defect of bright effect can lead to the chicken essence to carry in the current chicken essence to add potassium chloride, this application provides a high bright chicken essence of low salt and preparation method, adopts following technical scheme:
in a first aspect, the application provides a low-salt high-freshness chicken essence, which adopts the following technical scheme:
a low-salt high-freshness chicken essence comprises the following substances in parts by weight: 10-25 parts of NaCl;
10-15 parts of white granulated sugar;
20-30 parts of chicken extract;
20-30 parts of a flavor enhancer;
3-5 parts of an excipient;
4-6 parts of spices;
1-2 parts of an anti-caking agent;
15-20 parts of water;
6-8 parts of KCl;
10-20 parts of a freshener;
the fresh-keeping agent is a non-enzymatic browning reactant of sucrose-reducing sugar-protein peptide.
By adopting the technical scheme, a part of sodium chloride is replaced by a part of potassium chloride, so that the sodium salt content of the low-salt high-freshness chicken essence is effectively reduced, on the basis, the flavor of the low-salt high-freshness chicken essence is improved by using the freshness-improving agent, and the astringency brought by the potassium chloride can be improved to a certain degree by using the reducing sugar-protein peptide non-enzymatic browning reactant in the freshness-improving agent.
Meanwhile, the sucrose-reducing sugar-protein peptide non-enzymatic browning reaction product adopted by the method contains a large amount of pyrazine, furan and other heterocyclic compounds, and the heterocyclic compounds are dispersed in the low-salt high-freshness chicken essence, so that the oxidation resistance of the chicken essence is improved, and the low-salt high-freshness chicken essence prepared by the method has more excellent oxidation resistance.
Preferably, the sucrose-reducing sugar-protein peptide non-enzymatic browning reactant comprises one or more of a sucrose-xylose-protein peptide maillard reactant, a sucrose-erythrose-protein peptide maillard reactant or a sucrose-mannose-protein peptide maillard reactant.
By adopting the technical scheme, the reducing sugars such as xylose, erythrose and mannose are compounded with sucrose and then react with protein peptide to generate the Maillard peptide, and the produced Maillard peptide material has richer flavor due to effective compounding of the sucrose and the reducing sugars. Secondly, the Maillard peptide prepared by the method has a good umami taste enhancing effect. Compared with other reducing sugars, the material optimized by the method has higher reaction activity of the produced hydrophilic amino acid and the delicious amino acid after the Maillard reaction, so that the prepared reducing sugar-protein peptide non-enzymatic browning reactant can form a synergistic interaction with the delicious agent, and the low-salt high-delicious chicken essence prepared by the method has better taste.
Preferably, the sucrose-reducing sugar-protein peptide non-enzymatic browning reaction product is prepared by adopting the following scheme:
(1) respectively weighing 45-50 parts by weight of phosphate buffer solution with the pH value of 7.0, 3-5 parts by weight of protein peptide freeze-dried powder and 3-5 parts by weight of sucrose-reducing sugar, placing the materials in a reaction container, stirring and mixing, and collecting to obtain mixed liquid;
(2) taking the mixed solution, placing the mixed solution in an oil bath for heating at 110-120 ℃, and carrying out heat preservation reaction for 100-120 min;
(3) and standing and cooling to room temperature, dialyzing and collecting a dialyzed product with the molecular weight of 2500-3500 Da, filtering, freeze-drying and collecting the sucrose-reducing sugar-protein peptide non-enzymatic browning reactant.
By adopting the technical scheme and optimizing the reaction time, the delicate flavor substances in the prepared sucrose-reducing sugar-protein peptide non-enzymatic browning reactant are completely released, and secondly, the molecular weight of the sucrose-reducing sugar-protein peptide non-enzymatic browning reactant is screened.
Preferably, the low-salt high-freshness chicken essence further comprises 15-20 parts of peptide salt.
By adopting the technical scheme, the flavor of the low-salt high-fresh chicken essence is further improved by adding the peptide salt into the low-salt high-fresh chicken essence, and the prepared peptide salt not only can effectively reduce the content of sodium in the compound peptide salt, but also can solve the problem that the taste of the chicken essence is damaged by adding potassium chloride, so that the low-salt high-fresh chicken essence prepared by the method has good flavor and taste.
Preferably, the peptide salt comprises the following substances in parts by weight:
3-5 parts of NaCl;
1-5 parts of Maillard peptide;
0.001-0.01 part of succinic acid;
0.001-0.01 parts of taurine;
0.001-0.01 part of L-methionine;
0.001-0.01 parts of tryptophan.
By adopting the technical scheme, because a large amount of amino acids of the nutrition enhancer are adopted to modify the properties of the peptide salt, the amino acids have no taste and good water solubility, the taste and the color of the product are not influenced, and the flavor of the peptide salt is improved while the performance of the peptide salt is not influenced. And secondly, the dosage of the nutrition enhancer amino acid adopted by the application is less, the sensory quality of the seasoning salt product is not influenced, and the health-care function of the seasoning salt amino acid is endowed. Finally, the amino acid and the Maillard peptide are compounded to further form a good synergistic effect with the flavor enhancer, so that the low-salt high-freshness chicken essence prepared by the method has good flavor and mouthfeel.
Preferably, the NaCl is subjected to superfine grinding treatment, and the particle size of the NaCl is 3-5 microns.
By adopting the technical scheme, the NaCl is subjected to superfine grinding treatment, the particle size of the NaCl after the particle size is optimized is reduced, and the specific surface area is increased, so that the flavor development substances and the nutrient components are dissolved out more fully, and the flavor effect is greatly improved; secondly, because the particle size of NaCl particle reduces, the polymerization degree of chloride ion and sodium ion in the solid reduces, and its hydrolysis ionization process is easier when dissolving in water, and the dispersion degree is higher, and salty taste is also purer, so this application can reduce the addition of NaCl by a wide margin, can also have good seasoning performance.
Preferably, the excipient is prepared by mixing corn starch and cyclodextrin according to the mass ratio of 1: 3-5.
By adopting the technical scheme, through the compounding of the corn starch and the cyclodextrin, a good combination structure is formed among the components, the compactness among the components in the low-salt high-freshness chicken essence prepared by the application is improved, and the storage resistance of the low-salt high-freshness chicken essence prepared by the application is effectively improved.
In a second aspect, the application provides a preparation method of a low-salt high-freshness chicken essence, which adopts the following technical scheme:
s1, premixing: firstly, mixing spices, chicken extracts, peptide salts, flavor enhancers, anticaking agents and flavor enhancers in the formula, stirring, grinding and sieving, and collecting sieved pre-mixed particles;
s2, secondary grinding: stirring and mixing the pre-mixed particles, the salt and the monosodium glutamate, grinding and dispersing, and collecting dispersed particles;
s3, preparing an excipient slurry: stirring and mixing the excipient and water, reacting for 15-20 min at the temperature of 100-110 ℃, standing and cooling to room temperature to obtain excipient slurry;
s4, mixing and granulating: stirring and mixing the excipient slurry and the dispersing particles, granulating by using a granulator, sieving by using a sieve with 15-50 meshes, and drying by hot air to prepare the low-salt high-freshness chicken essence.
Through adopting above-mentioned technical scheme, mix respectively the raw materials and grind the back and compound, once only mix in the improvement traditional scheme and cause the not good problem of raw materials mixing degree of consistency to the taste stability ability of the high bright chicken essence of low salt that this application was prepared has been improved.
In summary, the present application has the following beneficial effects:
1. this application has replaced partly sodium chloride through partly potassium chloride earlier, has effectively reduced the sodium salt content in the high bright chicken essence of low salt of this application, on this basis, this application has chooseed to carry out the improvement to the flavor of the high bright chicken essence of low salt of using of freshener, because carry the unsmooth taste that makes reducing sugar-protein peptide nonenzymatic brown stain reactant that adopts in the freshener can improve the potassium chloride and bring at a certain degree, the flavor of carrying that this application adopted simultaneously can form the coordinated synergism with the umami agent, the delicate flavor that makes the high bright chicken essence of low salt of this application preparation is more mellow and lingering.
2. According to the Maillard peptide material, reducing sugars such as xylose, erythrose and mannose are selected to be compounded with cane sugar, and then the compound is reacted with protein peptide to generate Maillard peptide, and the produced Maillard peptide material has richer flavor due to effective compounding of the cane sugar and the reducing sugars. Secondly, the Maillard peptide prepared by the method has a good flavor enhancement effect, and compared with other reducing sugars, the hydrophilic amino acid and the flavor amino acid produced by the material preferably prepared by the method have higher reaction activity after the Maillard reaction, so that the prepared reducing sugar-protein peptide non-enzymatic browning reactant can form a coordination synergistic effect with a flavor enhancer, and the low-salt high-flavor chicken essence prepared by the method has better taste.
3. According to the application, a large amount of amino acids of the nutrition enhancer are adopted to modify the properties of the peptide salt, and the amino acids have no taste and good water solubility, so that the influence on the taste and the color of the product is avoided, and the flavor of the peptide salt is improved while the influence on the properties of the peptide salt is avoided; secondly, the dosage of the nutrition enhancer amino acid adopted by the application is less, the sensory quality of the seasoning salt product is not influenced, and the health-care function of the seasoning salt amino acid is endowed; finally, the amino acid and the Maillard peptide are compounded to further form a good synergistic effect with the flavor enhancer, so that the low-salt high-freshness chicken essence prepared by the method has good flavor and mouthfeel.
4. In the preparation method of this application, mix respectively the raw materials and grind the back and compound, once only mix in improving traditional scheme and cause the not good problem of raw materials mixing degree of consistency to the taste stability ability of the high bright chicken essence of low salt that this application was prepared has been improved.
Detailed Description
The present application will be described in further detail below with reference to preparation examples, examples and comparative examples.
In the embodiments of the present application, the selected materials are as follows, but not limited to:
materials: tricalcium phosphate anticaking agent produced by Zhengzhou food wholesale commerce and trade company Limited, YS-sodium glutamate flavor enhancer of Jinan Yao Shunhua chemical company Limited, and 6523 chicken extract of Xian Puruis bioengineering company Limited.
Preparation example
Preparation of sucrose-reducing sugar-protein peptide non-enzymatic browning reaction product
Preparation example 1
Respectively weighing 45kg of phosphate buffer solution with the pH value of 7.0, 3kg of chicken protein peptide freeze-dried powder, 1kg of sucrose and 2kg of xylose, placing the materials in a reaction container, stirring and mixing, and collecting mixed solution;
(2) heating the mixed solution in oil bath at 110 deg.C, and reacting for 1000 min;
(3) standing and cooling to room temperature, dialyzing and collecting a dialyzed product with the molecular weight of 2500Da, filtering and freeze-drying, and collecting the sucrose-reducing sugar-protein peptide non-enzymatic browning reactant 1.
Preparation example 2
Respectively weighing 47kg of phosphate buffer solution with the pH value of 7.0, 4kg of chicken protein peptide freeze-dried powder, 2kg of sucrose and 2kg of xylose, placing the materials in a reaction container, stirring and mixing, and collecting mixed solution;
(2) heating the mixed solution in oil bath at 115 deg.C, and reacting for 110 min;
(3) standing and cooling to room temperature, dialyzing and collecting a dialyzed product with the molecular weight of 2750Da, filtering and freeze-drying, and collecting the sucrose-reducing sugar-protein peptide non-enzymatic browning reactant 2.
Preparation example 3
Respectively weighing 50kg of phosphate buffer solution with the pH value of 7.0, 5kg of chicken protein peptide freeze-dried powder, 3kg of cane sugar and 2kg of xylose, placing the materials in a reaction container, stirring and mixing, and collecting mixed solution;
(2) heating the mixed solution in oil bath at 120 deg.C, and reacting for 120 min;
(3) and standing and cooling to room temperature, dialyzing and collecting a dialyzed product with the molecular weight of 2500-3500 Da, filtering, freeze-drying and collecting a sucrose-reducing sugar-protein peptide non-enzymatic browning reactant 3.
Preparation example 4
A reducing sugar-protein peptide non-enzymatic browning reactant 4, which is different from preparation example 1 in that the reducing sugar used in preparation example 4 is erythrose.
Preparation example 5
A reducing sugar-protein peptide non-enzymatic browning reactant 5, which is different from preparation example 1 in that the reducing sugar used in preparation example 4 is mannose.
Preparation example 6
Peptide salt preparation
3kg of NaCl, 1kg of Maillard peptide, 1g of succinic acid, 1g of taurine, 1g of L-methionine and 1g of tryptophan are taken and stirred and mixed to prepare the peptide salt 1.
Preparation example 7
Peptide salt preparation
Taking 4kg of NaCl, 2kg of Maillard peptide, 5g of succinic acid, 5g of taurine, 5g of L-methionine and 5g of tryptophan, stirring and mixing to prepare the peptide salt 2.
Peptide salt preparation
Preparation example 8
5kg of NaCl, 5kg of Maillard peptide, 10g of succinic acid, 10g of taurine, 10g of L-methionine and 10g of tryptophan are taken and stirred and mixed to prepare the peptide salt 3.
Preparation example 8
A peptide salt 4, which is different from preparation example 6 in that NaCl used in preparation example 8 was subjected to a micronization treatment, and the particle size of the NaCl was 3 μm.
Preparation example 9
A peptide salt 5, which is different from preparation example 6 in that NaCl used in preparation example 9 was subjected to a micronization treatment, and the particle size of the NaCl was 4 μm.
Preparation example 10
A peptide salt 6 which is different from preparation example 6 in that NaCl used in preparation example 10 was subjected to a micronization treatment, and the particle size of the NaCl was 5 μm.
Preparation example 11
Preparation of spices
Taking 2-3 kg of pepper powder, 3-5 kg of ginger, 1-2 kg of green onion and 5-6 kg of garlic, freeze-drying, grinding, sieving with a 500-mesh sieve, and collecting to obtain the spice.
Preparation of excipient
Preparation example 12
1kg of corn starch and 3kg of cyclodextrin are stirred and mixed to prepare the excipient 1.
Preparation example 13
1kg of corn starch and 4kg of cyclodextrin are stirred and mixed to prepare the excipient 2.
Preparation example 14
1kg of corn starch and 5kg of cyclodextrin are stirred and mixed to prepare the excipient 3.
Examples
Example 1
S1, premixing: firstly, taking 4kg of spice, 20kg of chicken extract, 1kg of anticaking agent and 10kg of sucrose-reducing sugar-protein peptide non-enzymatic browning reactant 1, stirring, mixing, grinding and sieving by a 200-mesh sieve, collecting and sieving to obtain pre-mixed particles;
s2, secondary grinding: stirring and mixing the pre-mixed particles, 10kg of NaCl and 20kg of sodium glutamate, grinding and dispersing, and collecting dispersed particles;
s3, preparing an excipient slurry: stirring and mixing the excipient 1 with water, placing the mixture at 100 ℃ for heat preservation reaction for 15min, standing and cooling the mixture to room temperature to obtain excipient slurry;
s4, mixing and granulating: stirring and mixing the excipient slurry and the dispersing particles, granulating by adopting a granulator, sieving by using a 15-mesh sieve, and drying by hot air at 50 ℃ to prepare the low-salt high-freshness chicken essence.
Example 2
S1, premixing: firstly, taking 5kg of spice, 25kg of chicken extract, 1kg of anticaking agent and 15kg of sucrose-reducing sugar-protein peptide non-enzymatic browning reactant 1, stirring, mixing, grinding and sieving by a 200-mesh sieve, collecting and sieving to obtain pre-mixed particles;
s2, secondary grinding: stirring and mixing the pre-mixed particles, 17kg of NaCl and 25kg of sodium glutamate, grinding and dispersing, and collecting dispersed particles;
s3, preparing an excipient slurry: stirring and mixing the excipient 2 with water, placing the mixture at 105 ℃ for heat preservation reaction for 17min, standing and cooling the mixture to room temperature to obtain excipient slurry;
s4, mixing and granulating: stirring and mixing the excipient slurry and the dispersing particles, granulating by adopting a granulator, sieving by using a 17-mesh sieve, and drying by hot air at 50 ℃ to prepare the low-salt high-freshness chicken essence.
Example 3
S1, premixing: firstly, taking 6kg of spice, 30kg of chicken extract, 2kg of anticaking agent and 20kg of sucrose-reducing sugar-protein peptide non-enzymatic browning reactant 1, stirring, mixing, grinding and sieving by a 200-mesh sieve, collecting and sieving to obtain pre-mixed particles;
s2, secondary grinding: stirring and mixing the pre-mixed particles, 25kg of NaCl and 30kg of sodium glutamate, grinding and dispersing, and collecting dispersed particles;
s3, preparing an excipient slurry: stirring and mixing the excipient 3 with water, placing the mixture at 110 ℃ for heat preservation reaction for 20min, standing and cooling the mixture to room temperature to obtain excipient slurry;
s4, mixing and granulating: stirring and mixing the excipient slurry and the dispersing particles, granulating by adopting a granulator, sieving by using a 50-mesh sieve, and drying by hot air at 50 ℃ to prepare the low-salt high-freshness chicken essence.
Examples 4 to 7
The difference from example 1 is that: in examples 4 to 7, sucrose-reducing sugar-protein peptide non-enzymatic browning reactants 2 to 5 were used instead of sucrose-reducing sugar-protein peptide non-enzymatic browning reactant 1 in example 1, and the other preparation conditions and preparation environments were the same as those in example 1.
Example 8
The difference from example 1 is that: in this example 8, 15kg of peptide salt 1 was further added to the premix in step S1, and the other preparation conditions and preparation environment were the same as those in example 1.
Example 9
The difference from example 1 is that: in this example 9, 17kg of peptide salt 2 was further added to the premix in step S1, and the other preparation conditions and preparation environment were the same as those in example 1.
Example 10
The difference from example 1 is that: in this example 10, 20kg of peptide salt 3 was further added to the premix in step S1, and the other preparation conditions and preparation environment were the same as those in example 1.
Example 11
The difference from example 8 is that: in this example 11, peptide salt 4 was used instead of peptide salt 1 in example 8, and the other preparation conditions and preparation environment were the same as in example 8.
Example 12
The difference from example 8 is that: in this example 12, peptide salt 5 was used instead of peptide salt 1 in example 8, and the other preparation conditions and preparation environment were the same as those in example 8.
Example 13
The difference from example 8 is that: in this example 13, peptide salt 6 was used instead of peptide salt 1 in example 8, and the other preparation conditions and preparation environment were the same as in example 8.
Performance test
And (3) testing the sodium content: a flame atomic absorption method in GB/T5009.91-2017 'determination of sodium and potassium in national food safety standards' is selected to detect the sodium value, and specific detection results are shown in Table 3.
Sensory testing: the method comprises the following steps that 10 food processing professionals are involved, before testing, people are subjected to taste training and know the target, the intention, various indexes and the notice of the experiment, sensory testing is carried out on the color, the smell and the taste of the chicken essence seasoning respectively according to a sensory evaluation method adopted in the industry standard of the chicken essence seasoning, sensory scoring is carried out by 10 grades, and the average value is obtained. Each assessment was performed by each sensory evaluator individually, without communication with each other, and the mouth was rinsed with clean water prior to assessing the samples. The scoring criteria are shown in tables 1 and 2.
TABLE 1 organoleptic requirements in the chickens' extract industry Standard
TABLE 2 sensory evaluation criteria Table
Table 3 examples 1-13 performance testing
Comparative example
Comparative example 1
The difference from example 1 is that: in comparative example 2, no freshener was added, and the remaining preparation conditions and preparation environment were the same as in example 1.
Comparative example 2
The difference from example 1 is that: the xylose-protein peptide Maillard reactant is selected to replace the sucrose-reducing sugar-protein peptide non-enzymatic browning reactant 1 in the example 1 to replace the freshener in the example 1, and the rest of the preparation conditions and the preparation environment are the same as those in the example 1.
Performance test
And (3) testing the sodium content: a flame atomic absorption method in GB/T5009.91-2017 'determination of sodium and potassium in national food safety standards' is selected to detect the sodium value, and specific detection results are shown in Table 4.
Sensory testing: the method comprises the following steps that 10 food processing professionals are involved, before testing, people are subjected to taste training and know the target, the intention, various indexes and the notice of the experiment, sensory testing is carried out on the color, the smell and the taste of the chicken essence seasoning respectively according to a sensory evaluation method adopted in the industry standard of the chicken essence seasoning, sensory scoring is carried out by 10 grades, and the average value is obtained. Each assessment was performed by each sensory evaluator individually, without communication with each other, and the mouth was rinsed with clean water prior to assessing the samples. The scoring criteria are shown in tables 1 and 2.
TABLE 4 comparative examples 1-2 Performance test
Examples 1 to 7, examples 8 to 10 and examples 11 to 13 were set as 3 groups, and performance analysis was performed in combination with comparative examples 1 to 2 and tables 1 to 4.
(1) Comparing examples 1-7, comparative example 1 and comparative example 2, it is obvious that both the sodium content and the sensory evaluation in the low-salt high-freshness chicken essence prepared in the examples of the present application are due to the chicken essence prepared in the comparative examples 1-2, which indicates that the sodium content is effectively reduced by reducing the use of sodium chloride in the low-salt high-freshness chicken essence. On the other hand, the unsmooth taste brought by potassium chloride can be improved to a certain degree by the sucrose-reducing sugar-protein peptide non-enzymatic browning reactant, and meanwhile, the flavor enhancer and the flavor enhancer are coordinated and synergistic, so that the delicate flavor of the low-salt high-freshness chicken essence prepared by the method is more mellow and lingering.
(2) Compared with the technical schemes of the embodiments 1 to 3, the technical schemes of the embodiments 8 to 10 of the application have the advantages that the sodium content is slightly increased, but the sensory evaluation is better, and the technical scheme of the application adds the peptide salt into the low-salt high-fresh chicken essence to further improve the flavor of the low-salt high-fresh chicken essence.
(3) Comparing examples 11-13 with examples 1-3 and examples 8-10, it can be seen that sensory evaluation is better in examples 11-13 and sodium content is not significantly improved compared with examples 8-10, which indicates that the particle size of NaCl after particle size optimization is reduced and specific surface area is increased by performing superfine grinding treatment on NaCl, so that flavor developing substances and nutrient components are more fully dissolved out, and taste improving effect is greatly improved; secondly, because the particle size of NaCl particle reduces, the polymerization degree of chloride ion and sodium ion in the solid reduces, and its hydrolysis ionization process is easier when dissolving in water, and the dispersion degree is higher, and salty taste is also purer, so this application can reduce the addition of NaCl by a wide margin, can also have good seasoning performance.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. The low-salt high-freshness chicken essence is characterized by comprising the following substances in parts by weight:
10-25 parts of NaCl;
10-15 parts of white granulated sugar;
20-30 parts of chicken extract;
20-30 parts of a flavor enhancer;
3-5 parts of an excipient;
4-6 parts of spices;
1-2 parts of an anti-caking agent;
15-20 parts of water;
6-8 parts of KCl;
10-20 parts of a freshener;
the fresh-keeping agent is a non-enzymatic browning reactant of sucrose-reducing sugar-protein peptide.
2. A low salt high fresh chicken essence according to claim 1, wherein the sucrose-reducing sugar-protein peptide non-enzymatic browning reactant comprises one or more of a sucrose-xylose-protein peptide maillard reactant, a sucrose-erythrose-protein peptide maillard reactant, or a sucrose-mannose-protein peptide maillard reactant.
3. The low-salt high-freshness chicken essence according to claim 1, wherein the sucrose-reducing sugar-protein peptide non-enzymatic browning reaction product is prepared by adopting the following scheme:
(1) respectively weighing 45-50 parts by weight of phosphate buffer solution with the pH value of 7.0, 3-5 parts by weight of protein peptide freeze-dried powder and 3-5 parts by weight of sucrose-reducing sugar, placing the materials in a reaction container, stirring and mixing, and collecting to obtain mixed liquid;
(2) taking the mixed solution, placing the mixed solution in an oil bath for heating at 110-120 ℃, and carrying out heat preservation reaction for 100-120 min;
(3) and standing and cooling to room temperature, dialyzing and collecting a dialyzed product with the molecular weight of 2500-3500 Da, filtering, freeze-drying and collecting the sucrose-reducing sugar-protein peptide non-enzymatic browning reactant.
4. The low-salt high-fresh chicken essence as claimed in claim 1, further comprising 15-20 parts of peptide salt.
5. The low-salt high-freshness chicken essence according to claim 4, wherein the peptide salt comprises the following substances in parts by weight:
3-5 parts of NaCl;
1-5 parts of Maillard peptide;
0.001-0.01 part of succinic acid;
0.001-0.01 parts of taurine;
0.001-0.01 part of L-methionine;
0.001-0.01 parts of tryptophan.
6. The low-salt high-freshness chicken essence according to any one of claims 1 or 5, wherein the NaCl is subjected to superfine grinding treatment, and the particle size of the NaCl is 3-5 μm.
7. The low-salt high-freshness chicken essence as claimed in claim 1, wherein the excipient is prepared by mixing corn starch and cyclodextrin according to a mass ratio of 1: 3-5.
8. The preparation method of the low-salt high-freshness chicken essence as claimed in any one of claims 1 to 7, which is characterized by comprising the following preparation steps:
s1, premixing: firstly, mixing spices, chicken extracts, peptide salts, flavor enhancers, anticaking agents and fresheners in the formula, stirring, grinding and sieving, collecting and sieving to obtain pre-mixed particles;
s2, secondary grinding: stirring and mixing the pre-mixed particles, NaCl and monosodium glutamate, grinding and dispersing, and collecting dispersed particles;
s3, preparing an excipient slurry: stirring and mixing the excipient and water, reacting for 15-20 min at the temperature of 100-110 ℃, standing and cooling to room temperature to obtain excipient slurry;
s4, mixing and granulating: stirring and mixing the excipient slurry and the dispersing particles, granulating by using a granulator, sieving by using a sieve with 15-50 meshes, and drying by hot air to prepare the low-salt high-freshness chicken essence.
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| CN115540567A (en) * | 2022-09-27 | 2022-12-30 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
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| CN109430513A (en) * | 2018-10-25 | 2019-03-08 | 厦门友和邦生物科技有限公司 | A kind of chicken flavor peptide and its preparation method and application |
| CN112690436A (en) * | 2020-12-03 | 2021-04-23 | 安徽强旺生物工程有限公司 | Industrial preparation method of Maillard peptide flavor salt |
| CN112971101A (en) * | 2021-02-02 | 2021-06-18 | 安徽杨府锦调味食品股份有限公司 | Preparation method of thin-salt original-taste chicken essence seasoning |
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| KR20160011396A (en) * | 2014-07-22 | 2016-02-01 | (주)지앤에프 | Seasoning material with boiled chicken flavor and manufacturing method thereof |
| CN109430513A (en) * | 2018-10-25 | 2019-03-08 | 厦门友和邦生物科技有限公司 | A kind of chicken flavor peptide and its preparation method and application |
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