阅读说明：本技术 一种鸡肉粉状香精及其生产工艺 (Chicken powdery essence and production process thereof ) 是由 安红星 李园园 张艳丽 于 2019-10-21 设计创作，主要内容包括：本发明公开了一种鸡肉粉状香精及其生产工艺,它是由以下重量份的原料制备而成：鸡骨架44-46、木瓜蛋白酶0.1、风味酶0.1、鸡油4-5份水解植物蛋白液2-4份、洋葱粉3.3-4份、葡萄糖2-2.7份、水7-8份、L-半胱氨酸盐酸盐0.3-0.7份、丙氨酸0.2-0.3份、甘氨酸0.3-0.7份、VBI 0.2-0.3份、木糖0.6-1份、乙基麦麦芽酚0.1-0.15份、蛋氨酸0.06-0.12份、牛磺酸0.06-0.12份、食用盐8-12份、麦芽糊精5-7份、味精粉18-22份、砂糖11-12份、呈味核苷酸二钠1-2份、食用纯碱0.3-0.8份；本发明的配方以鸡肉为主原料加以其他辅助原料,能够很好的保持鸡肉的原风味；通过对生产工艺的改进既能够保持原料的原始风味,而且最终产品的质量和纯度较高。(The invention discloses chicken powder essence and a production process thereof, wherein the chicken powder essence is prepared from the following raw materials in parts by weight: 44-46 parts of chicken skeleton, 0.1 part of papain, 0.1 part of flavor enzyme, 4-5 parts of chicken fat, 2-4 parts of hydrolyzed plant protein liquid, 3.3-4 parts of onion powder, 2-2.7 parts of glucose, 7-8 parts of water, 0.3-0.7 part of L-cysteine hydrochloride, 0.2-0.3 part of alanine, 0.3-0.7 part of glycine, 0.2-0.3 part of VBI, 0.6-1 part of xylose, 0.1-0.15 part of ethyl maltol, 0.06-0.12 part of methionine, 0.06-0.12 part of taurine, 8-12 parts of edible salt, 5-7 parts of maltodextrin, 18-22 parts of flavor powder, 11-12 parts of granulated sugar, 1-2 parts of flavor nucleotide disodium and 0.3-0.8 part of edible soda; according to the formula, chicken is used as a main raw material and other auxiliary raw materials are added, so that the original flavor of the chicken can be well maintained; the original flavor of the raw materials can be maintained and the quality and purity of the final product are higher through the improvement of the production process.)

1. The chicken powder essence is characterized in that: the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 44-46 parts of chicken skeleton, 0.1 part of papain, 0.1 part of flavor enzyme, 4-5 parts of chicken fat, 2-4 parts of hydrolyzed vegetable protein liquid, 3.3-4 parts of onion powder, 2-2.7 parts of glucose, 7-8 parts of water, 0.3-0.7 part of L-cysteine hydrochloride, 0.2-0.3 part of alanine, 0.3-0.7 part of glycine, 0.2-0.3 part of VBI, 0.6-1 part of xylose, 0.1-0.15 part of ethyl maltol, 0.06-0.12 part of methionine, 0.06-0.12 part of taurine, 8-12 parts of edible salt, 5-7 parts of maltodextrin, 18-22 parts of flavor powder, 11-12 parts of granulated sugar, 1-2 parts of flavor nucleotide disodium and 0.3-0.8 part of edible soda.

2. A production process of the chicken powdery essence of claim 1, which is characterized by comprising the following steps: the production process comprises the following steps:

1) pulverizing

Sequentially crushing the chicken skeleton and the chicken skin by a dicer and a meat grinder;

2) enzymolysis cooking

Steaming and boiling

Adding water into a steam interlayer pot, introducing heating steam, and adding the crushed chicken skeleton while stirring; heating to 100 deg.C, keeping boiling state for 120min, and grinding with colloid mill;

Enzymolysis

Pouring the chicken skeleton subjected to colloid milling into a reaction kettle, adding papain and flavor enzyme, keeping the temperature at 60-65 ℃, and stirring for 120 minutes to prepare chicken cooked matter enzymatic hydrolysate for later use;

3) Refining of chicken oil

adding the pulverized chicken skin into a jacketed kettle, starting stirring and steam at the same time, and allowing steam to emerge from the jacketed kettle when the temperature is raised to 100 ℃; keeping the state until the water vapor in the pot disappears, sieving, and collecting sieved chicken oil for use;

4) thermal reaction

sequentially adding chicken steamed product enzymatic hydrolysate, chicken oil, hydrolyzed plant protein liquid, white granulated sugar, monosodium glutamate, onion powder, glucose, water, L-cysteine hydrochloride, alanine, glycine, VB1, xylose, ethyl maltol, methionine, taurine, edible salt and disodium ribonucleotide into a reaction kettle, starting stirring when adding materials, slowly heating to 40 +/-5 ℃, slowly opening a discharge valve, closing the valve after half barrel of materials are placed in a large white barrel, adding the placed materials into the reaction kettle again, sealing and starting cooling water of a stirrer motor; when the temperature is increased to 95 ℃, opening the air valve for about 30 seconds and then closing the air valve, closing the steam valve when the temperature is 100-102 ℃, starting timing and keeping the time for 150 minutes when the temperature is 107.5 ℃, and maintaining the temperature at 108 +/-0.5 ℃; starting to cool when the time reaches 150 minutes, simultaneously adding maltodextrin, continuously cooling to 60-65 ℃, and closing cooling water; when the temperature is reduced to 60 ℃, the mixture is ground into a storage tank in a sterilized paste workshop through a sterilized colloid mill, and edible soda ash is added into the storage tank;

5) powder spraying

Placing the feed liquid produced in the step 4) for 12h for cooking, sequentially starting an air supply switch and pressure-regulating heating of the atomizer, starting an induced air pump and an oil pump when the inlet air temperature reaches 185 ℃, and starting the switch of the atomizer after 30 seconds; after the rotation speed of the atomizer is basically stable, starting a feed pump starting button to feed the round and cooked feed liquid, and controlling the feed speed of a feed pump to adjust the temperature of an air outlet to 98-100 ℃; collecting spray-dried discharged materials into a trolley by using a trolley, and spreading the materials by using a material shovel so as to reduce the temperature of the materials in a relatively short time and achieve the effects of no caking and no scorching after bagging; when the temperature of the materials in the skip car is reduced to about 50 ℃, bagging the materials to obtain the finished product.

Technical Field

The invention relates to the technical field of seasonings, in particular to chicken powdery essence and a production process thereof.

Background

at present, chicken powdery essence is widely applied in families or catering industry, and can increase the fragrance of cooked food; fresh chicken is extracted by mild biological enzymolysis or boiled and extracted, then concentrated and spray-dried to form chicken powder, which is characterized by dissolving in water, effectively retaining the flavor, taste and nutrient components of natural chicken, having high protein content, being the most ideal chicken flavor raw material for producing middle-high grade chicken essence, chicken powder and chicken juice condiment, having strong fresh and sweet taste and natural chicken fat flavor, and being irreplaceable by other flavors and fragrances, being a high-quality and low-cost chicken flavor core base material which is favored by the most known brand manufacturers in the world at present; the formula of the chicken powdery essence at present mainly adopts pure chemical raw materials, although the chicken essence has chicken fragrance, the long-term or large-scale eating of the chicken powdery essence has influence on human bodies, the production process at present is simple, and the purity and the quality of the produced chicken powdery essence are not high, so that the problems are urgently needed to be solved.

disclosure of Invention

The invention aims to provide chicken powder essence and a production process thereof aiming at the defects.

The technical scheme of the invention is realized as follows: the chicken powder essence is prepared from the following raw materials in parts by weight: 44-46 parts of chicken skeleton, 0.1 part of papain, 0.1 part of flavor enzyme, 4-5 parts of chicken fat, 2-4 parts of HVP liquid, 3.3-4 parts of onion powder, 2-2.7 parts of glucose, 7-8 parts of water, 0.3-0.7 part of L-cysteine hydrochloride, 0.2-0.3 part of alanine, 0.3-0.7 part of glycine, 0.2-0.3 part of VBI, 0.6-1 part of xylose, 0.1-0.15 part of ethyl maltol, 0.06-0.12 part of methionine, 0.06-0.12 part of taurine, 8-12 parts of edible salt, 5-7 parts of maltodextrin, 18-22 parts of flavor powder, 11-12 parts of granulated sugar, 1-2 parts of flavor nucleotide disodium and 0.3-0.8 part of edible soda.

the production process comprises the following steps:

1) Pulverizing

Sequentially crushing the chicken skeleton and the chicken skin by a dicer and a meat grinder;

2) enzymolysis cooking

Steaming and boiling

adding water into a steam interlayer pot, introducing heating steam, and adding the crushed chicken skeleton while stirring; heating to 100 deg.C, keeping boiling state for 120min, and grinding with colloid mill;

Enzymolysis

Pouring the chicken skeleton subjected to colloid milling into a reaction kettle, adding papain and flavor enzyme, keeping the temperature at 60-65 ℃, and stirring for 120 minutes to prepare chicken cooked matter enzymatic hydrolysate for later use;

3) Refining of chicken oil

adding the pulverized chicken skin into a jacketed kettle, starting stirring and steam at the same time, and allowing steam to emerge from the jacketed kettle when the temperature is raised to 100 ℃; keeping the state until the water vapor in the pot disappears, sieving, and collecting sieved chicken oil for use;

4) Thermal reaction

sequentially adding chicken steamed product enzymatic hydrolysate, chicken oil, hydrolyzed plant protein liquid, white granulated sugar, monosodium glutamate, onion powder, glucose, water, L-cysteine hydrochloride, alanine, glycine, VB1, xylose, ethyl maltol, methionine, taurine, salt and disodium flavour development nucleotide into a reaction kettle, starting stirring when adding materials, slowly heating to 40 +/-5 ℃, slowly opening a discharge valve, closing the valve after half barrel of materials are placed in a large white barrel, adding the placed materials into the reaction kettle again, sealing and starting cooling water of a stirrer motor; when the temperature is increased to 95 ℃, opening the air valve for about 30 seconds and then closing the air valve, closing the steam valve when the temperature is 100-102 ℃, starting timing and keeping the time for 150 minutes when the temperature is 107.5 ℃, and maintaining the temperature at 108 +/-0.5 ℃; starting to cool when the time reaches 150 minutes, simultaneously adding maltodextrin, continuously cooling to 60-65 ℃, and closing cooling water; when the temperature is reduced to 60 ℃, the mixture is ground into a storage tank in a sterilized paste workshop through a sterilized colloid mill, and edible soda ash is added into the storage tank;

5) Powder spraying

Placing the feed liquid produced in the step 4) for 12h for cooking, sequentially starting an air supply switch and pressure-regulating heating of the atomizer, starting an induced air pump and an oil pump when the inlet air temperature reaches 185 ℃, and starting the switch of the atomizer after 30 seconds; after the rotation speed of the atomizer is basically stable, starting a feed pump starting button to feed the round and cooked feed liquid, and controlling the feed speed of a feed pump to adjust the temperature of an air outlet to 98-100 ℃; collecting spray-dried discharged materials into a trolley by using a trolley, and spreading the materials by using a material shovel so as to reduce the temperature of the materials in a relatively short time and achieve the effects of no caking and no scorching after bagging; when the temperature of the materials in the skip car is reduced to about 50 ℃, bagging the materials to obtain the finished product.

The invention has the following raw materials and beneficial effects: according to the formula and the process, the purity and the quality of the chicken essence can be greatly improved, and the original flavor of chicken can be well maintained by taking chicken as a main raw material and adding other auxiliary raw materials; the original flavor of the raw materials can be maintained and the quality and purity of the final product are higher through the improvement of the production process.

Detailed Description

The present invention will be further described with reference to the following specific examples.