阅读说明：本技术 一种鸡粉和基于低盐发酵工艺鸡粉的复合制备方法 (A kind of chicken powder and the composite preparation process based on less salt zymotechnique chicken powder ) 是由 潘庆 魏鸿 周建炼 于 2019-09-29 设计创作，主要内容包括：本发明属于调料领域,公开了一种基于低盐发酵工艺鸡粉的复合制备方法,将鸡肉绞碎、灭杂酶后进行酶解,并在酶解后后处理即可；所述酶解的具体工艺为：步骤1：向绞碎、灭杂酶后的鸡肉中加入复合酶,所述复合酶由蛋白酶和谷氨酰胺转氨酶组成,酶解温度为50±2℃,酶解时间2-2.5小时；步骤2：步骤1结束后向混合物中加入木瓜蛋白酶,升温到65±2℃,酶解时间0.8-1.2小时；其中,所述蛋白酶、谷氨酰胺转氨酶、木瓜蛋白酶的重量比为：7:1.4-1.6:1.5-1.7；所述蛋白酶、谷氨酰胺转氨酶、木瓜蛋白酶相当于鸡肉总重的1.9-2.1％。该方法发酵用时短、产品收率高,同时本发明还提出一种鸡粉。(The invention belongs to condiment fields, disclose a kind of composite preparation process based on less salt zymotechnique chicken powder, and chicken is rubbed, is digested after the miscellaneous enzyme that goes out, and is post-processed after enzymatic hydrolysis；The enzymatic hydrolysis specifically comprises the processes of: step 1: to rubbing, complex enzyme being added in the chicken after the miscellaneous enzyme that goes out, the complex enzyme is made of protease and glutamine transaminage, and hydrolysis temperature is 50 ± 2 DEG C, enzymolysis time 2-2.5 hours；Step 2: papain is added into mixture after terminating for step 1, is warming up to 65 ± 2 DEG C, enzymolysis time 0.8-1.2 hours；Wherein, the weight ratio of the protease, glutamine transaminage, papain are as follows: 7:1.4-1.6:1.5-1.7；The protease, glutamine transaminage, papain are equivalent to the 1.9-2.1% of chicken gross weight.This method is fermented, and the used time is short, product yield is high, while the present invention also proposes a kind of chicken powder.)

1. a kind of composite preparation process based on less salt zymotechnique chicken powder, which is characterized in that chicken rubbing, the miscellaneous enzyme that goes out is laggard Row enzymatic hydrolysis, and post-processed after enzymatic hydrolysis；

The enzymatic hydrolysis specifically comprises the processes of:

Step 1: to rubbing, salt and complex enzyme being added in the chicken after the miscellaneous enzyme that goes out, the complex enzyme is by protease and glutamine Transaminase composition, hydrolysis temperature are 50 ± 2 DEG C, enzymolysis time 2-2.5 hours；Wherein the additive amount of salt is to be equivalent to chicken gross weight 7-9% so that the chicken powder that step 2 is prepared salt content control in 9-12%；

Step 2: papain is added into mixture after terminating for step 1, is warming up to 65 ± 2 DEG C, enzymolysis time 0.8-1.2 is small When；

Wherein, the weight ratio of the protease, glutamine transaminage, papain are as follows: 7:1.4-1.6:1.5-1.7；

The protease, glutamine transaminage, papain are equivalent to the 1.9-2.1% of chicken gross weight.

2. the composite preparation process according to claim 1 based on less salt zymotechnique chicken powder, which is characterized in that the egg The weight ratio of white enzyme, glutamine transaminage, papain are as follows: 7:1.4-1.6:1.4-1.6；

The protease, glutamine transaminage, papain total amount be equivalent to the 2% of chicken gross weight.

3. the composite preparation process according to claim 2 based on less salt zymotechnique chicken powder, which is characterized in that the egg The weight ratio of white enzyme, glutamine transaminage, papain are as follows: 7:1.5:1.5.

4. the composite preparation process according to claim 1 based on less salt zymotechnique chicken powder, which is characterized in that the step Rapid 1 and the mixture in step 2 pH value are as follows: step 1pH value range is 6-7, and step 2pH value range is 6-6.5.

5. the composite preparation process according to claim 1 based on less salt zymotechnique chicken powder, which is characterized in that the enzyme Solution specifically comprises the processes of:

Step 1: to rubbing, complex enzyme being added in the chicken after the miscellaneous enzyme that goes out, the complex enzyme turns ammonia by protease and glutamine Enzyme composition, hydrolysis temperature are 50 ± 2 DEG C, enzymolysis time 2 hours；

Step 2: papain is added into mixture after terminating for step 1, is warming up to 65 ± 2 DEG C, enzymolysis time 1 hour.

6. the composite preparation process according to claim 1 based on less salt zymotechnique chicken powder, which is characterized in that described to go out The operation of miscellaneous enzyme are as follows: the chicken after rubbing is heated to 98 ± 3 DEG C, is kept for 10 minutes.

7. the composite preparation process according to claim 1 based on less salt zymotechnique chicken powder, which is characterized in that after described The operation of processing is successively are as follows: filtering mixes, boiling, concentration, spray drying, sieving, packaging with auxiliary material.

8. the composite preparation process according to claim 7 based on less salt zymotechnique chicken powder, which is characterized in that described The operation mixed with auxiliary material specifically:

Load weighted supplementary material is added in filtered enzymolysis liquid and is stirred；

Wherein, the supplementary material be chicken, water, yeast extract, maltodextrin, salt, white granulated sugar, protease, it is described The weight ratio of supplementary material and enzymolysis liquid is 2%.

9. the composite preparation process according to claim 7 based on less salt zymotechnique chicken powder, which is characterized in that described Boiling, concentration, spray drying concrete operations are as follows:

Boiling: will be placed in reaction kettle with the mixed enzymolysis liquid of supplementary material and be warming up to 119-123 DEG C, be kept for 2 hours；

Concentration: being concentrated to give concentrate in a kettle, is concentrated into solid content greater than 50wt%；

Spray drying: concentrate is entered in spray tower by pipeline to dust, and inlet air temperature is set as 180 ± 3 DEG C, Leaving air temp is set as 85-120 DEG C.

10. a kind of chicken powder, which is characterized in that be prepared using such as any the method for claim 1-9, the chicken powder contains Salt amount is 9-12%.

Technical field

The present invention relates to condiment field, in particular to a kind of chicken powder and the compound preparation side based on less salt zymotechnique chicken powder Method.

Background technique

Chicken powder is the wholefood ingredient for wanting raw material to extract based on new fresh chicken meat.Chicken powder is to be mass produced in the world With widely used food ingredient, with its pure quality, natural technique, nutrition abundant, mellow mouthfeel and it is deep by people Like, strong fresh and sweet taste, natural chicken rouge are fragrant, and chicken perfume (or spice) is that other flavors and fragrancess are irreplaceable.Chicken powder is maximum special Point is to dissolve in water, can be effectively retained the flavor, flavour and nutritional ingredient of natural chicken meat, be produce medium-to-high grade chickens' extract, soup stock, The ideal raw material such as condiment for instant noodles, snack food, meat products.But with the improvement of people's life quality, simultaneously to health Diet is also more focused on, but high salt diet is that people are just formed during unconsciously, for traditional chicken powder, With high salt is normality, but condiment with high salt is not suitable for healthy diet.

In practical applications, the technical process selection of different products enzymatic hydrolysis has larger difficulty.

This programme the technical problem to be solved is that: the less salt for how developing chicken powder ferments the compound enzyme system that is applicable in With corresponding technique.

Summary of the invention

The purpose of the present invention is to provide a kind of composite preparation process based on less salt zymotechnique chicken powder, this method fermentations Used time is short, product yield is high, while the present invention also proposes a kind of chicken powder.

To achieve the goals above, present invention provide the technical scheme that a kind of answering based on less salt zymotechnique chicken powder Preparation method is closed, chicken is rubbed, is digested after the miscellaneous enzyme that goes out, and is post-processed after enzymatic hydrolysis；

The enzymatic hydrolysis specifically comprises the processes of:

Step 1: to rubbing, salt and complex enzyme being added in the chicken after the miscellaneous enzyme that goes out, the complex enzyme is by protease and paddy ammonia Amide transaminase composition, hydrolysis temperature are 50 ± 2 DEG C, enzymolysis time 2-2.5 hours；Wherein the additive amount of salt is to be equivalent to chicken The 7-9% of gross weight, so that the salt content for the chicken powder that step 2 is prepared is controlled in 9-12%；

Step 2: papain is added into mixture after terminating for step 1, is warming up to 65 ± 2 DEG C, enzymolysis time 0.8- 1.2 hour；

Wherein, the weight ratio of the protease, glutamine transaminage, papain are as follows: 7:1.4-1.6:1.5- 1.7；

The protease, glutamine transaminage, papain are equivalent to the 1.9-2.1% of chicken gross weight.

In the present invention, protease meets GB 2760-2014 national food safety standard food additives and uses in standard Page 191 the 10th " protease (including curdling block enzyme) ", the common supplier in market includes: Wuhan far at Science and Technology Ltd.； No. CAS: 37259-58-8；No. EINECS: 232-752-2.

In the present invention, protease is mainly used for the production of protein hydrolysate, such as fish protein concentrate.Amino acid seasoning etc Product.Aspergillus oryzae is mainly used for the cold-resistant of beer, baking goods, meat softening；Acid protease is mainly used for curdled milk, with system Make cheese；In the alcoholic fermentation stage, acid protease is added, can be peptides by aminosal, amino acid promotes yeast raw It is long, improve fermenting speed and alcohol output.Alkali protease prepares antihypertensive peptides derived from soy protein, anti-oxidation peptide, rice peptide, hydrolysed corn egg It is white to prepare high F value oligopeptide etc.；

Glutamine transaminage adds the enzyme for the poor fish product of material quality (such as frozen fish) and can reduce evaporation loss, mention The gel strength and quality of high product.For recombinating the meat mincing of low value, meat products mouthfeel, flavor, institutional framework and battalion are improved It nourishs one's nature.For that after enzymatic treatment lactalbumin and casein can be crosslinked, improve the yield of cheese in cheese production.In plant egg In white product, by lysine cross-links to mucedin, casein on soybean protein, improves protein quality.In noodles processing In, it is added and turns transglutaminase and can promote crosslinked action between other protein and mucedin, improve gluten network tissue Structure improves the quality of finished product noodles.It can promote dough property in bread, improve bread constitution, improve institutional framework.In life Lay eggs cake when, add enzyme, cake mouthfeel, appearance is improved.TC enzyme can substitute what part was usually added in meat products processing Quality improver-phosphate produces less salt meat products.

The effect of papain: the protein in hydrolysis beer avoids caused muddiness after refrigeration；Hydrolyzable chicken egg White and collagen makes meat tenderization, the protein of macromolecular in food can be hydrolyzed into small-molecular peptides or amino acid.

In the composite preparation process of above-mentioned less salt zymotechnique chicken powder, the protease, glutamine transaminage, pawpaw The weight ratio of protease are as follows: 7:1.4-1.6:1.4-1.6；

The protease, glutamine transaminage, papain total amount be equivalent to the 2% of chicken gross weight.

In the composite preparation process of above-mentioned less salt zymotechnique chicken powder, the protease, glutamine transaminage, pawpaw The weight ratio of protease are as follows: 7:1.4-1.6:1.4-1.6；

The protease, glutamine transaminage, papain total amount be equivalent to the 2% of chicken gross weight.

In the composite preparation process of above-mentioned less salt zymotechnique chicken powder, the protease, glutamine transaminage, pawpaw The weight ratio of protease are as follows: 7:1.5:1.5.

In the composite preparation process of above-mentioned less salt zymotechnique chicken powder, the pH of the mixture in the step 1 and step 2 Value are as follows: step 1pH value range is 6-7, and step 2pH value range is 6-6.5.

In the composite preparation process of above-mentioned less salt zymotechnique chicken powder, the enzymatic hydrolysis specifically comprises the processes of:

Step 1: to rubbing, complex enzyme being added in the chicken after the miscellaneous enzyme that goes out, the complex enzyme is by protease and glutamine Transaminase composition, hydrolysis temperature are 50 ± 2 DEG C, enzymolysis time 2 hours；

Step 2: papain is added into mixture after terminating for step 1, is warming up to 65 ± 2 DEG C, enzymolysis time 1 is small When.

In the composite preparation process of above-mentioned less salt zymotechnique chicken powder, the operation of the miscellaneous enzyme that goes out are as follows: after rubbing Chicken is heated to 98 ± 3 DEG C, is kept for 10 minutes.

In the composite preparation process of above-mentioned less salt zymotechnique chicken powder, the operation of the post-processing is successively are as follows: filtering, with Auxiliary material mixing, boiling, concentration, spray drying, sieving, packaging.

In the composite preparation process of above-mentioned less salt zymotechnique chicken powder, the operation mixed with auxiliary material specifically:

Load weighted supplementary material is added in filtered enzymolysis liquid and is stirred；

Wherein, the supplementary material is chicken, water, yeast extract, maltodextrin, salt, white granulated sugar, protease, institute The weight ratio of the supplementary material and enzymolysis liquid stated is 2%.

In the composite preparation process of above-mentioned less salt zymotechnique chicken powder, the boiling, concentration, spray drying it is specific Operation are as follows:

Boiling: will be placed in reaction kettle with the mixed enzymolysis liquid of supplementary material and be warming up to 119-123 DEG C, be kept for 2 hours；

Concentration: being concentrated to give concentrate in a kettle, is concentrated into solid content greater than 50wt%；

Spray drying: concentrate is entered in spray tower by pipeline to dust, and inlet air temperature is set as 180 ± 1 DEG C, leaving air temp is set as 85-120 DEG C.

The present invention also proposes a kind of chicken powder simultaneously, is prepared using any the method as above, the saliferous of the chicken powder Amount is 9-12%.

The beneficial effects of the present invention are: technique of the invention has the advantages that fermentation time is short, hydrolysis efficiency is high.

Compared to the technique for using single enzyme fermentation technique, being added at one time complex enzyme, fermentation time reduction 1-2.5h is received Rate improves 1-4 percentage points.

Specific embodiment

Illustrate the present invention With reference to embodiment: but it is understood that these specific embodiments are only intended to Illustrate the present invention, rather than limiting the invention.Those skilled in the art completely can under the inspiration of the present invention, to this The specific embodiment or technical characteristic of invention improve, but these still belong to by the technical solution improved or replaced In protection scope of the present invention.