阅读说明：本技术 咸蛋黄味口香糖及其制作方法 (Salty yolk flavored chewing gum and preparation method thereof ) 是由 刘华桥 阮丹丹 张云天 于 2019-11-29 设计创作，主要内容包括：本发明公开了一种咸蛋黄味口香糖,其原料按质量份数计包括口香糖胶基30~60份、咸蛋黄味基料20~40份、糖15~35份、糖衣5~10份；其中,所述的咸蛋黄味基料的制备方法如下：将咸蛋黄末分散于纯水中,用碳酸氢钠调节pH至9~10,加β-CD充分搅拌后,收集上层液；然后依次加入蛋白酶和脂肪酶分别进行酶解,收集二次酶解液,再加入适量葡萄糖、氨基酸和香基进行美拉德反应,收集反应浓缩液,即为咸蛋黄风味基料。本发明所得咸蛋黄味口香糖及其制作方法,质地柔和久嚼不散,口感具有咸蛋黄特有的咸香风味,老少皆宜。(The invention discloses a salty yolk flavor chewing gum which comprises, by mass, 30-60 parts of chewing gum base, 20-40 parts of salty yolk flavor base material, 15-35 parts of sugar and 5-10 parts of sugar coating, wherein the preparation method of the salty yolk flavor base material comprises the steps of dispersing salty yolk powder in pure water, adjusting the pH value to 9-10 by using sodium bicarbonate, adding β -CD, fully stirring, collecting supernatant, sequentially adding protease and lipase, respectively carrying out enzymolysis, collecting secondary enzymolysis liquid, adding a proper amount of glucose, amino acid and essence base, carrying out Maillard reaction, and collecting reaction concentrated liquid, namely the salty yolk base material.)

1. The salty yolk flavored chewing gum is characterized by comprising, by mass, 30-60 parts of chewing gum base, 20-40 parts of salty yolk flavored base material, 15-35 parts of sugar and 5-10 parts of sugar coating; the preparation method of the salted egg yolk flavor base material mainly comprises the following steps:

(1) baking salted egg yolk, and pulverizing into salted egg yolk powder;

(2) dispersing the salted egg yolk powder in pure water, adjusting the pH to 9-10 by using sodium bicarbonate, fully stirring, adding β -CD, fully stirring again, centrifuging, and collecting supernatant;

(3) sequentially adding protease and lipase into the supernatant liquid collected in the step (2) for enzymolysis respectively, and collecting secondary enzymolysis liquid;

(4) and (4) taking the secondary protein enzymolysis liquid obtained in the step (3) as a substrate, adding a proper amount of glucose, amino acid and a flavoring base to perform Maillard reaction, and collecting reaction concentrated solution to obtain the salted egg yolk flavor base material.

2. The salted egg yolk flavored chewing gum according to claim 1, wherein the mass ratio of the salted egg yolk powder to the pure water is (0.5-1.5); the adding amount of the glucose, the amino acid and the essence base is 1-3%, 1-3% and 0.2-1% of the weight of the secondary enzymolysis liquid respectively.

3. The salted egg yolk flavored chewing gum of claim 1, wherein the enzymolysis conditions are as follows: the temperature is 40-70 ℃, the pH is 5-8, and the enzymolysis time is 2-4 h.

4. A salted egg yolk flavored chewing gum according to claim 1, which is characterized in that the maillard reaction conditions are: the temperature is 100-120 ℃, the pH is 6-7, and the reaction time is 40-60 min.

5. The salty yolk flavor chewing gum according to claim 1, which is characterized in that the preparation method of the salty yolk flavor base material comprises the following steps,

1) baking the salted egg yolk in an oven, and then grinding the salted egg yolk by a colloid mill, wherein the oven temperature is 180-200 ℃, the baking time is 30-45 min, and the grinding particle size is 20-30 meshes, so as to obtain salted egg yolk powder;

2) dispersing the salted egg yolk powder obtained in the step 1) in pure water, wherein the mass ratio of the salted egg yolk powder to the pure water is (0.5-1.5): 10, adjusting the pH to 9-10 by using citric acid and sodium bicarbonate, stirring at the temperature of 30-50 ℃ and the stirring speed of 30-50 rpm/min for 30-50 min to depolymerize egg yolk particles, and fully releasing cholesterol in the egg yolk particles, adding 10-20% of β -CD (cadmium chloride) based on the weight of the solution, stirring at the stirring speed of 30-50 rpm/min for 30-50 min, standing, centrifuging at 5000rpm/min for 5-10 min, and collecting supernatant for later use;

3) adding 3-5% of protease into the supernatant liquid collected in the step 2) by weight of the supernatant liquid as a reference for enzymolysis, carrying out enzymolysis for 2-4 hours at the temperature of 40-70 ℃ and the pH of 5-8, and collecting an enzymolysis liquid for later use;

4) taking the enzymolysis liquid in the step 3) as a substrate, adding 2-6% of lipase based on the weight of the enzymolysis liquid, carrying out enzymolysis for 2-4 h at the temperature of 40-70 ℃ and the pH of 5-8, and collecting secondary enzymolysis liquid for later use;

5) taking the secondary protein enzymolysis liquid in the step 4) as a substrate, adding 1-3% of glucose, 1-3% of amino acid and 0.2-1% of essence base based on the weight of the secondary enzymolysis liquid, carrying out Maillard reaction for 40-60 min at the temperature of 100-120 ℃ and the pH of 6-7, and collecting reaction concentrated liquid to obtain the salted egg yolk flavor base material.

6. The salty yolk flavored chewing gum according to claim 1, wherein the flavoring group is selected from one or more of 3-methylthiopropanal, benzaldehyde, 2-n-pentylfuran, phenylacetaldehyde, cis-2-ren-en-1-ol, myristyl aldehyde, n-pentadecanal, and trans-squalene.

7. The salty yolk flavored chewing gum according to claim 1, wherein the amino acid is a mixture of one or more of methionine, leucine, phenylalanine, threonine, and proline.

8. The method for preparing the salted egg yolk flavored chewing gum of claim 1, which is characterized by comprising the following main steps of:

a. weighing 30-60 parts of chewing gum base, 20-40 parts of salted egg yolk flavor base material, 15-35 parts of sugar and 5-10 parts of sugar coating according to parts by weight;

b. stirring and mixing gum base and sugar for 30-50 min at the temperature of 90-120 ℃ and the stirring speed of 50-80 rpm/min, adding salted egg yolk flavor base stock, and stirring and mixing for 30-50 min at the temperature of 50-60 ℃; then putting into a tablet machine for tabletting, and cutting to obtain a salted egg yolk flavor chewing gum main body; coating sugar coating on the chewing gum main body to obtain the salty yolk chewing gum.

9. The method for preparing a salted egg yolk flavored chewing gum according to claim 8, wherein the sugar is a mixture of one or more of maltose syrup, xylitol and sorbitol.

Technical Field

The invention relates to a chewing gum, in particular to a salty yolk flavored chewing gum and a preparation method thereof. The invention is completed by research and development of Hubei Shendan Shikang food Limited company (egg processing key laboratory in rural area of agriculture).

Background

The salted egg yolk is a traditional Chinese food, is widely applied to various foods, is deeply favored by people due to rich nutrition and attractive taste, but is forbidden by most people due to high fat and high cholesterol. Chewing gum is a food mainly aiming at cleaning oral cavity, and is a product popular with all ages. With the increasing demand of the public on the taste of the chewing gum, the flavor of the traditional chewing gum cannot attract the eyeball of the consumers. At present, the application of salted egg yolk in chewing gum is rarely mentioned.

Disclosure of Invention

The technical problem to be solved by the invention is to provide the salty yolk chewing gum and the preparation method thereof, the salty yolk chewing gum has soft texture and long chewing time, has the salty flavor peculiar to the salty yolk in taste, and is suitable for people of all ages.

The technical scheme adopted by the invention for solving the problems is as follows:

a salty yolk flavored chewing gum comprises, by mass, 30-60 parts of chewing gum base, 20-40 parts of salty yolk flavored base material, 15-35 parts of sugar and 5-10 parts of sugar coating; the preparation method of the salted egg yolk flavor base material mainly comprises the following steps:

1) baking salted egg yolk, and pulverizing into salted egg yolk powder;

2) dispersing the salted egg yolk powder in pure water, adjusting the pH to 9-10 by using sodium bicarbonate (if the pH exceeds 10 when the sodium bicarbonate is excessively added, the pH can be adjusted back by using citric acid), fully stirring, adding β -CD, fully stirring again, centrifuging, and collecting supernatant;

3) sequentially adding protease and lipase into the supernatant liquid collected in the step 2) for enzymolysis respectively, and collecting secondary enzymolysis liquid;

4) taking the secondary protein enzymolysis liquid obtained in the step 3) as a substrate, adding a proper amount of glucose, amino acid and a flavoring base to perform Maillard reaction, and collecting reaction concentrated solution, namely the salted egg yolk flavor base material.

The invention also provides a method for preparing the more preferable salted egg yolk flavor base material, which comprises the following steps,

1) baking the salted egg yolk in an oven, and then grinding the salted egg yolk by a colloid mill, wherein the oven temperature is 180-200 ℃, the baking time is 30-45 min, and the grinding particle size is 20-30 meshes, so as to obtain salted egg yolk powder;

2) dispersing the salted egg yolk powder obtained in the step 1) in pure water, wherein the mass ratio of the salted egg yolk powder to the pure water is (0.5-1.5): 10, adjusting the pH to 9-10 by using sodium bicarbonate (if the sodium bicarbonate is added excessively, the pH exceeds 10, and the pH can be adjusted back by using citric acid), stirring at the temperature of 30-50 ℃ and the stirring speed of 30-50 rpm/min for 30-50 min to depolymerize egg yolk particles and fully release cholesterol in the egg yolk particles, adding 10-20% of β -CD (compact disc) based on the weight of the solution, stirring at the stirring speed of 30-50 rpm/min for 30-50 min, standing, centrifuging at 5000rpm/min for 5-10 min, and collecting supernatant for later use;

3) adding 3-5% of protease into the supernatant collected in the step 2) by weight of the supernatant for enzymolysis, carrying out enzymolysis for 2-4 h at the temperature of 40-70 ℃ and the pH of 5-8, and collecting the enzymolysis liquid for later use;

4) taking the enzymolysis liquid in the step 3) as a substrate, adding 2-6% of lipase based on the weight of the enzymolysis liquid, carrying out enzymolysis for 2-4 h at the temperature of 40-70 ℃ and the pH of 5-8, and collecting secondary enzymolysis liquid for later use;

5) taking the secondary protein enzymolysis liquid in the step 4) as a substrate, adding 1-3% of glucose, 1-3% of amino acid and 0.2-1% of essence base based on the weight of the secondary enzymolysis liquid, carrying out Maillard reaction for 40-60 min at the temperature of 100-120 ℃ and the pH of 6-7, and collecting reaction concentrated solution (with the solid content of about 50%) to obtain the salted egg yolk flavor base material.

According to the scheme, the aromatic base is one or a mixture of more of 3-methylthiopropanal, benzaldehyde, 2-n-pentylfuran, phenylacetaldehyde, cis-2-ren-en-1-ol, myristyl aldehyde, n-pentadecanal, trans-squalene and the like.

According to the scheme, the amino acid is one or a mixture of more of methionine, leucine, phenylalanine, threonine, proline and the like.

The invention also provides a preparation method of the salted egg yolk flavored chewing gum, which mainly comprises the following steps:

a. weighing 30-60 parts of chewing gum base, 20-40 parts of salted egg yolk flavor base material, 15-35 parts of sugar and 5-10 parts of sugar coating according to parts by weight;

b. stirring and mixing gum base and sugar for 30-50 min at the temperature of 90-120 ℃ and the stirring speed of 50-80 rpm/min, adding salted egg yolk flavor base stock, and stirring and mixing for 30-50 min at the temperature of 50-60 ℃; then putting into a tablet machine for tabletting, and cutting to obtain a salted egg yolk flavor chewing gum main body; coating sugar coating on the chewing gum main body to obtain the salty yolk chewing gum.

According to the scheme, the sugar is one or a mixture of more of maltose syrup, xylitol, sorbitol and the like.

Compared with the prior art, the invention has the beneficial effects that:

1. the salty yolk flavor base material prepared by combining the biological enzymolysis technology with the Maillard reaction is used for the salty yolk flavor chewing gum, the obtained salty yolk flavor chewing gum is soft in texture and not scattered after being chewed for a long time, the taste has the special salty flavor of salty yolk, and the salty yolk flavor chewing gum is suitable for people of all ages.

2. The preparation method comprises the steps of preparing a salted egg yolk flavor base material, wherein the salted egg yolk is used as a raw material in the process of preparing the salted egg yolk flavor base material, and a biological enzymolysis technology and a Maillard reaction are combined, so that the prepared salted egg yolk flavor base material is pure in flavor, free of fishy smell and lasting in flavor, in addition, cholesterol is subjected to cholesterol removing treatment by using β -CD in the process of preparing the salted egg yolk flavor base material, the cholesterol belongs to lipid, the lipid can dissolve a gum base to a certain extent to damage the stability of the gum base, the damage to the gum base in the chewing gum can be avoided by performing the cholesterol removing treatment, the problem that the cholesterol is brought in by using the salted egg yolk as the raw material is also solved, the eating is safer and healthier, in the process of preparing a sugar coating, a liquid nitrogen quick-freezing solidification process is adopted, compared with the traditional method of solidifying the sugar coating by blowing, the sugar coating on the surface of the chewing gum can be quickly solidified, the sugar coating is thinner and the taste is better.

3. In the invention, the salty yolk flavor of the salty yolk flavored chewing gum is mainly formed by three parts, wherein the first part is the inherent flavor of the salty yolk; the second part is the flavour formed by the enzymatic reaction; the third part is protein hydrolysis, fat oxidation decomposition and Maillard reaction; the preparation method of the invention greatly reduces or eliminates the problems of fishy smell, thin flavor and short aroma retention time of the traditional salted egg yolk flavor substances.

Drawings

FIG. 1 is an overall view and a sectional view of the salty yolk flavored chewing gum according to example 1.

Detailed Description

In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.