酶解鸡肉制备鸡精调味料

Making Chicken Bouillon Seasoning by Enzymatic Hydrolysis of Chicken Carcasses

通过蛋白酶水解鸡肉产生短肽和游离氨基酸达到增加鲜味的效果,试验以鸡肉为原料,通过蒸煮和搅碎预处理,研究各种蛋白酶和酶组合的水解效果以及酶解温度、酶解时间、酶用量对水解度的影响,并结合对酶解产物的感官品尝结果,找到适宜的酶组合。结果表明:外切蛋白酶Flavourzyme 1 000 L和Flavorpro umami 852MDP按1∶1组合为最佳鸡肉水解酶,酶解工艺参数为酶解时间7 h、酶解温度55℃、酶用量1.3%,该条件下的鸡肉酶解物制得的鸡精颗粒鲜度提升明显。

Hydrolyze chicken meat with protease to produce short peptide and free amino acid to increase the Xian-taste.In this experiment,use chicken meat as raw material,take pretreatment steps with cooking and milling,study the hydrolysis effect of various proteases and enzyme combinations,as well as the effects of temperature,time and dosage of enzyme on degree of hydrolysis.Further combine with the sensory taste results of the hydrolysates to find the suitable enzyme combination.The result showed that optimum chicken hydrolysation was the combination of exoprotease Flavourzyme 1 oo0 L and Flavorpro umami 852MDP with the ratio of 1:1,the best hydrolysis parameters for chicken meat was at 55℃ for 7 h with 1.3%enzyme dosage.The Xian-taste of chicken bouillon granules produced by chicken hydrolysates under this optimized condition was obviously improved.