CN117652648A - Chicken enzymolysis product, chicken powder condiment and preparation method - Google Patents

Abstract

The present application relates to a chicken enzymatic hydrolyzate, chicken powder condiment, and preparation method. A method for preparing enzymatic hydrolyzate of chicken, including the following steps: using acid protease and lipase to perform a first enzymatic hydrolysis of chicken slurry to prepare a first enzymatic hydrolyzate; using alkaline protease and oil-reducing enzyme to perform the first enzymatic hydrolysis The product undergoes a second enzymatic hydrolysis to prepare chicken enzymatic hydrolyzate. This application enzymatically hydrolyzes chicken slurry through a specific enzymatic hydrolysis process. The obtained chicken enzymatic hydrolyzate is rich in chicken antioxidant peptides. The antioxidant peptides in the chicken enzymatic hydrolyzate are directly used in the production process of chicken powder condiments. As a self-source antioxidant, it can also have a good antioxidant effect, extend the shelf life of the product, and reduce the amount of other natural antioxidants such as vitamin E and rosemary extract, which is beneficial to saving raw material costs. Moreover, in the subsequent preparation of chicken powder condiments, there is no need to specifically separate chicken antioxidant peptides from chicken enzymatic hydrolysates, reducing separation costs.

Description

Chicken enzymatic hydrolyzate, chicken powder condiment, preparation method

Technical field

The present application relates to the technical fields of food processing and condiments, and in particular to a chicken enzymatic hydrolyzate, chicken powder condiment, and preparation method.

Background technique

With the rapid development of finished condiments represented by chicken powder condiments in the consumer market, consumers have put forward higher requirements for the flavor and quality of products. In order to adapt to the quality upgrade of chicken powder condiments, chicken powder condiments have There are new demands for the ingredient list of products and the addition of antioxidants.

The chicken powder condiments currently on the market are obtained by high-pressure cooking, crushing, and spray drying, or by enzymatic hydrolysis, enzyme inactivation, and spray drying. The fat content in the chicken powder seasoning prepared by the above method is between 25-50%, the fat content is high, and the fat oxidation failure phenomenon is particularly serious. In order to solve the problem of fat oxidation, in traditional technology, chemical antioxidants or natural antioxidants are usually used to enhance the antioxidant effect of chicken powder condiments. The price of chemical antioxidants is low, but the public’s recognition of chemical antioxidants is low or even rejection, so they are rarely used. Natural antioxidants such as vitamin E and rosemary extract are more easily accepted by consumers. However, these natural antioxidants are expensive and require a large amount of addition. For example, if it needs to be 12 months To ensure the shelf life, the added amount of vitamin E generally reaches 3%, and the added amount of rosemary extract generally reaches 0.02%, which leads to an increase in the production cost of chicken powder condiments.

Chicken antioxidant peptide is a bioactive peptide derived from chicken itself, and it is also a naturally derived antioxidant peptide. It is easy to absorb, has higher nutritional value, and does not cause immune reactions. Compared with vitamin E and rosemary Antioxidants such as extracts are also safer. If chicken antioxidant peptides can be applied in the production process of chicken powder condiments, it will be beneficial to reduce the amount of natural antioxidants added. However, there are currently only studies on the production and antioxidant properties of chicken antioxidant peptides, and there are no successful cases of using chicken antioxidant peptides to prepare chicken powder condiments.

Contents of the invention

Based on this, this application provides a method for preparing chicken enzymatic hydrolyzate. The chicken enzymatic hydrolyzate prepared by the method can directly use the chicken antioxidant peptides of the enzymatic hydrolyzate itself to prepare chicken powder condiments, thereby reducing the natural antioxidant peptide. Addition of oxidizing agent.

Furthermore, this application also provides a chicken enzymatic hydrolyzate.

Furthermore, this application also provides a chicken powder condiment and a preparation method thereof.

In a first aspect, this application provides a method for preparing chicken enzymatic hydrolyzate, including the following steps:

Using acid protease and lipase to perform first enzymatic hydrolysis of chicken slurry to prepare a first enzymatic hydrolysis product; and

Alkaline protease and oil-reducing enzyme are used to perform a second enzymatic hydrolysis on the first enzymatic hydrolyzate to prepare a chicken enzymatic hydrolyzate.

In some embodiments, the chicken slurry is prepared by the following steps:

Crush and grind chicken breast and chicken suet to prepare a chicken grinding product; and

The chicken meat slurry is prepared by mixing the chicken meat grinding product with water.

In some embodiments, the mass ratio of the chicken breast and the chicken suet is (9:1) ~ (9.5:0.5).

In some embodiments, the mass ratio of the chicken pulp product to the water is 1: (0.25~3).

In some embodiments, the acidic protease is selected from one or more of pepsin, papain, bromelain and microbial protease AXH.

In some of these embodiments, the lipase is selected from lipase Lipozyme 435.

In some embodiments, the acid protease is added in an amount of 0.05% to 0.1% of the weight of the chicken slurry.

In some embodiments, the lipase is added in an amount of 0.05% to 0.1% of the weight of the chicken slurry.

In some embodiments, the enzymatic hydrolysis temperature of the first enzymatic hydrolysis is 50°C to 60°C.

In some embodiments, the enzymatic hydrolysis time of the first enzymatic hydrolysis is 0.5h~3h.

In some embodiments, the alkaline protease is selected from the group consisting of alkaline protease AXH.

In some embodiments, the oil reducing enzyme is selected from the group consisting of Optiva LessFat BG.

In some embodiments, the alkaline protease is added in an amount of 0.05% to 0.1% of the weight of the chicken slurry.

In some embodiments, the added amount of the oil-reducing enzyme is 0.05% to 0.1% of the weight of the chicken slurry.

In some embodiments, the pH value of the first enzymatic hydrolysis product is adjusted to 7 to 9 before the second enzymatic hydrolysis.

In some embodiments, the enzymatic hydrolysis temperature of the second enzymatic hydrolysis is 45°C to 65°C.

In some embodiments, the enzymatic hydrolysis time of the second enzymatic hydrolysis is 1 h to 4 h.

In a second aspect, the present application provides a chicken enzymatic hydrolyzate prepared by the preparation method described in any embodiment of the first aspect.

In a third aspect, this application provides a chicken powder condiment, including the chicken enzymatic hydrolyzate and natural antioxidants described in any embodiment of the second aspect.

In some embodiments, the natural antioxidant includes vitamin E not exceeding 1% of the mass of the chicken enzymatic hydrolyzate, or includes rosemary extract not exceeding 0.01% of the mass of the chicken enzymatic hydrolyzate. .

In some embodiments, the natural antioxidant is vitamin E, and the amount of vitamin E added is 0.5% to 1% of the mass of the chicken enzymatic hydrolyzate.

In some embodiments, the natural antioxidant is rosemary extract, and the added amount of the rosemary extract is 0.005% to 0.01% of the mass of the chicken enzymatic hydrolyzate.

In some embodiments, in the rosemary extract, the mass content of the rosemary is 25% to 35%.

In a fourth aspect, the present application provides a method for preparing chicken powder condiment as described in any embodiment of the third aspect, including the following steps:

The chicken enzymatic hydrolyzate and the natural antioxidant are mixed to form a mixture, and the mixture is homogenized.

This application provides a method for preparing chicken enzymatic hydrolyzate. The chicken slurry is enzymatically hydrolyzed through a specific enzymatic hydrolysis process. The obtained chicken enzymatic hydrolyzate is rich in chicken antioxidant peptides. The chicken enzymatic hydrolyzate is Antioxidant peptides are directly used in the production process of chicken powder condiments. As self-sourced antioxidants, they can also have a good antioxidant effect, extend the shelf life of the product, and can reduce the consumption of other natural ingredients such as vitamin E and rosemary extract. The added amount of antioxidants is beneficial to saving raw material costs. Moreover, in the subsequent preparation of chicken powder condiments, there is no need to specifically separate chicken antioxidant peptides from chicken enzymatic hydrolysates, reducing separation costs.

Detailed ways

In order to facilitate understanding of the present application, the present application will be described more comprehensively below in conjunction with embodiments. However, the present application can be implemented in many different forms and is not limited to the embodiments described in this application. Rather, these embodiments are provided so that a thorough understanding of the disclosure of the present application will be provided.

Unless otherwise defined, all technical and scientific terms used in this application have the same meaning as commonly understood by a person skilled in the technical field of this application. The terminology used herein in the description of the application is for the purpose of describing specific embodiments only and is not intended to limit the application. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

In this application, the technical features described in open format include closed technical solutions composed of the listed features, and also include open technical solutions including the listed features.

In a first aspect, this application provides a method for preparing chicken enzymatic hydrolyzate, including the following steps:

Using acid protease and lipase to perform first enzymatic hydrolysis of chicken slurry to prepare a first enzymatic hydrolysis product; and

Alkaline protease and oil-reducing enzyme are used to perform a second enzymatic hydrolysis on the first enzymatic hydrolyzate to prepare a chicken enzymatic hydrolyzate.

This application provides a method for preparing chicken enzymatic hydrolyzate. The chicken slurry is enzymatically hydrolyzed through a specific enzymatic hydrolysis process. The obtained chicken enzymatic hydrolyzate is rich in chicken antioxidant peptides. The chicken enzymatic hydrolyzate is Antioxidant peptides are directly used in the production process of chicken powder condiments. As self-sourced antioxidants, they can also have a good antioxidant effect, extend the shelf life of the product, and can reduce the consumption of other natural ingredients such as vitamin E and rosemary extract. The added amount of antioxidants is beneficial to saving raw material costs. Moreover, in the subsequent preparation of chicken powder condiments, there is no need to specifically separate chicken antioxidant peptides from chicken enzymatic hydrolysates, reducing separation costs.

Furthermore, in the process of preparing chicken enzymatic hydrolyzate, this application does not add organic acid-base reagents, which reduces the impact of chemical raw materials on food safety, and also adds lipase and oil-reducing enzyme, so that the product not only has a longer shelf life , also has a relatively full aroma, reduces the greasiness of the product, helps increase appetite, reduces the probability of product agglomeration, and improves the appearance of the product.

In some of the embodiments, the chicken slurry is prepared by the following steps:

Crush and grind chicken breast and chicken suet to prepare a chicken grinding product; and

The chicken pulp product is mixed with water to prepare a chicken slurry.

Chicken breast and chicken suet are rich in protein and amino acids, rich in nutrients, and have appropriate fat content, giving the chicken powder condiment a more pleasant aroma.

In some embodiments, the mass ratio of chicken breast to chicken suet is (9:1) ~ (9.5:0.5). The mass ratio of chicken breast to chicken suet is within the above range, so that the prepared chicken powder condiment is rich in protein and other nutrients, and the fat content is sufficient to produce sufficient aroma, while avoiding excessive fat content that makes the chicken powder seasoning Taste the group. It can be understood that the mass ratio of chicken breast and chicken powder condiment chicken suet can be, for example, but not limited to, 9:1, 9.1:0.9, 9.2:0.8, 9.3:0.7, 9.4:0.6, 9.5:0.5, etc.

In some embodiments, the mass ratio of the chicken pulp product to water is 1: (0.25~3). Adding appropriate water to the chicken pulp product makes the slurry have better fluidity, and the subsequent enzymatic hydrolysis process will be more fully in contact with the enzyme, improving the enzymatic hydrolysis effect, while avoiding excessive water volume from affecting the subsequent drying process. It can be understood that the mass ratio of the chicken pulp product to water can be, for example, but not limited to, 1:0.25, 1:0.5, 1:1, 1:2, 1:3, etc.

In some embodiments, the acidic protease is selected from one or more of pepsin, papain, bromelain, and microbial protease AXH. Chicken is an acidic substance, and enzymatic hydrolysis using the above-mentioned acid protease is beneficial to decomposing the protein in chicken into small molecule peptides or amino acids.

Further, the enzyme activity of pepsin can be, for example, but is not limited to, 4000 U/g, the enzyme activity of papain can be, for example, but is not limited to, 600,000 u/g, and the enzyme activity of bromelain can be, for example, but is not limited to, 500,000 u/g. /g, the enzyme activity of microbial protease AXH can be, for example, but is not limited to, 200,000 u/g.

In some of these embodiments, the lipase is selected from Lipozyme 435. Using the above-mentioned lipase to enzymatically hydrolyze chicken can increase the aroma of chicken powder condiments.

In some embodiments, the acid protease is added in an amount of 0.05% to 0.1% of the weight of the chicken slurry. It can be understood that the amount of acidic protease added can be, for example, but is not limited to, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, etc. based on the weight of the chicken slurry.

In some embodiments, the lipase is added in an amount of 0.05% to 0.1% of the weight of the chicken slurry. It can be understood that the amount of lipase added can be, for example, but is not limited to, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, etc. based on the weight of the chicken slurry.

In some embodiments, the enzymatic hydrolysis temperature of the first enzymatic hydrolysis is 50°C to 60°C. It can be understood that the enzymatic hydrolysis temperature of the first enzymatic hydrolysis can be, for example, but not limited to, 50°C, 55°C, 60°C, etc.

In some embodiments, the enzymatic hydrolysis time of the first enzymatic hydrolysis is 0.5h~3h. It can be understood that the enzymatic hydrolysis time of the first enzymatic hydrolysis can be, for example, but not limited to, 0.5h, 2h, 3h, etc.

In some of these embodiments, the alkaline protease is selected from alkaline protease AXH. After the first enzymatic hydrolysis, alkaline protease is further used for the second enzymatic hydrolysis, which can further decompose the protein in the chicken. Further, the enzyme activity of alkaline protease AXH can be, for example, but is not limited to, 300,000 U/g.

In some of these embodiments, the oil-reducing enzyme is selected from the group consisting of oil-reducing enzymes OptivaLessFatBG. In the second enzymatic hydrolysis process, adding oil-reducing enzyme can reduce the probability of product agglomeration and make the chicken meal looser.

In some embodiments, the amount of alkaline protease added is 0.05% to 0.1% of the weight of the chicken slurry. It can be understood that the amount of alkaline protease added can be, for example, but is not limited to, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, etc. based on the weight of the chicken slurry.

In some embodiments, the amount of oil-reducing enzyme added is 0.05% to 0.1% of the weight of the chicken slurry. It can be understood that the amount of oil-reducing enzyme added can be, for example, but is not limited to, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, etc. based on the weight of the chicken slurry.

In some embodiments, the pH value of the first enzymatic hydrolysis product is adjusted to 7 to 9 before the second enzymatic hydrolysis. Under the above pH conditions, alkaline protease and oil-reducing enzyme can fully exert their enzymatic effects. It is understood that before the second enzymatic hydrolysis, the pH value of the first enzymatic hydrolysis product may be adjusted to 7, 8, 9, etc., for example but is not limited to.

In some embodiments, the enzymatic hydrolysis temperature of the second enzymatic hydrolysis is 45°C to 65°C. It can be understood that the enzymatic hydrolysis temperature of the second enzymatic hydrolysis can be, for example, but not limited to, 45°C, 50°C, 55°C, 60°C, 65°C, etc.

In some embodiments, the enzymatic hydrolysis time of the second enzymatic hydrolysis is 1 h to 4 h. It can be understood that the enzymatic hydrolysis time of the second enzymatic hydrolysis can be, for example, but not limited to, 1 hour, 2 hours, 3 hours, 4 hours, etc.

In some of the embodiments, after the second enzymatic hydrolysis is completed, an enzyme inactivation step is also included.

Further, the conditions for enzyme inactivation include: heat treatment at a temperature of 110°C to 130°C for 25min to 35min.

In a second aspect, this application provides a chicken enzymatic hydrolyzate prepared by the preparation method in any embodiment of the first aspect.

In a third aspect, this application provides a chicken powder condiment, including the chicken enzymatic hydrolyzate and natural antioxidants in any embodiment of the second aspect.

In some embodiments, the natural antioxidant includes vitamin E not exceeding 1% of the mass of the chicken enzymatic hydrolyzate, or includes rosemary extract not exceeding 0.01% of the mass of the chicken enzymatic hydrolyzate. In traditional technology, in the process of preparing chicken powder condiment, it is usually necessary to add more than 3% vitamin E or add more than 0.02% rosemary extract to make the shelf life of chicken powder condiment reach more than 12 months to meet the product requirements. Shelf life requirements, and using the preparation method of this application, since the chicken antioxidant peptides in the enzymatic solution can have a better antioxidant effect, the addition of other natural antioxidants vitamin E or rosemary extract can be reduced The same shelf life can be achieved with the same quantity, which greatly saves the cost of raw materials and is conducive to food safety.

In some embodiments, the natural antioxidant is vitamin E, and the amount of vitamin E added is 0.5% to 1% of the mass of the chicken enzymatic hydrolyzate. The added amount of vitamin E only needs 0.5% to make the shelf life of chicken powder condiments reach more than 9 months, and the added amount only needs 1% to make the shelf life of chicken powder condiments reach more than 12 months, meeting the product shelf life requirements. Reduce raw material costs. It can be understood that the amount of vitamin E added can be, for example, but is not limited to, 0.5%, 0.8%, 1%, etc. of the mass of the chicken enzymatic hydrolyzate.

In some embodiments, the natural antioxidant is rosemary extract, and the amount of rosemary extract added is 0.005% to 0.02% of the mass of the chicken enzymatic hydrolyzate. The added amount of rosemary extract only needs 0.005% to make the shelf life of chicken powder condiment reach more than 9 months, and the added amount of rosemary extract only needs 0.01% to make the shelf life of chicken powder condiment reach 12 months. The above can meet the product shelf life requirements and reduce raw material costs. It can be understood that the added amount of rosemary extract can be, for example, but is not limited to, 0.005%, 0.01%, etc. of the mass of the chicken enzymatic hydrolyzate.

Further, in the rosemary extract, the mass content of rosemary is 25% to 35%. Further, in the rosemary extract, the mass content of rosemary is 30%.

In a fourth aspect, the present application provides a method for preparing chicken powder condiment as in any embodiment of the third aspect, including the following steps:

Mix chicken enzymatic hydrolyzate and natural antioxidants to form a mixture, and homogenize the mixture.

Further, the conditions for homogenization treatment include: the homogenization pressure is 25MPa~35MPa.

In some embodiments, the step of homogenizing is followed by the steps of drying, crushing and sterilizing in sequence.

Further, the mass content of moisture in the material after drying treatment does not exceed 5%.

Optionally, the drying process is spray drying.

Optionally, the inlet air temperature of spray drying is 150°C~200°C, and the outlet temperature is 80°C~120°C.

Further, the particle size of the crushed material shall not exceed 100 mesh.

The chicken enzymatic hydrolyzate, chicken powder condiment, and preparation method of the present application will be further described in detail through specific examples. The following embodiments are more specific, and it is understood that in other embodiments, they are not limited thereto. In the following specific examples, the instruments, reagents, and materials involved, unless otherwise specified, are all conventional instruments, reagents, and materials existing in the prior art and can be obtained through regular commercial channels. The experimental methods, detection methods, etc. involved in the following examples are all conventional experimental methods and detection methods existing in the prior art unless otherwise specified.

Acid protease: papain, enzyme activity 600,000 u/g; bromelain, enzyme activity 500,000 u/g.

Lipase: Lipozyme 435, enzyme activity 30,000 u/g.

Alkaline protease: Alkaline protease AXH, enzyme activity 300,000 u/g.

Oil-reducing enzyme: Oil-reducing enzyme Optiva LessFat BG, enzyme activity 250,000 u/g.

Example 1

A preparation method of chicken powder condiment, including the following steps:

Step 1: Crush and grind 90Kg of chicken breast and 10Kg of chicken suet to prepare a chicken pulp product. Mix the chicken pulp product and water according to a mass ratio of 1:0.25 to prepare a chicken slurry.

Step 2: Add papain and lipase to the chicken slurry prepared in step 1 in sequence to perform the first enzymatic hydrolysis of the chicken slurry. The added amounts of papain and lipase are respectively 0.05% and 0.05% of the weight of the chicken slurry. %, enzymatically hydrolyzed for 3 hours at a temperature of 50°C to prepare the first enzymatically hydrolyzed product.

Step 3: Adjust the pH value of the first enzymatic hydrolysis product prepared in step 2 to 7.5, and then add alkaline protease and oil-reducing enzyme to the first enzymatic hydrolysis product in sequence to perform a second enzymatic hydrolysis of the first enzymatic hydrolysis product. The addition amounts of alkaline protease and oil-reducing enzyme are 0.05% and 0.05% of the weight of the chicken slurry respectively. Enzymatic hydrolysis is performed at a temperature of 60°C for 1 hour to prepare the chicken enzymatic hydrolyzate, which is heated at a temperature of 120°C. Inactivate the enzyme for 30 minutes.

Step 4: Mix the chicken enzymatic hydrolyzate prepared in step 3 with vitamin E. The amount of vitamin E added is 1% of the mass of the chicken enzymatic hydrolyzate. Homogenize the mixture to prepare a homogenized product. The products are dried, crushed, sterilized and packaged in sequence to prepare chicken powder condiments;

The conditions for homogenization treatment include: the homogenization pressure is 35MPa. The mass content of moisture in the material after drying treatment shall not exceed 5%. The particle size of the material after crushing treatment shall not exceed 100 mesh.

Example 2

A preparation method of chicken powder condiment, including the following steps:

Step 1: Crush and grind 95Kg of chicken breast and 5Kg of chicken suet to prepare a chicken grinding product. Mix the chicken grinding product and water according to a mass ratio of 1:0.25 to prepare a chicken slurry.

Step 2: Add bromelain and lipase to the chicken slurry prepared in step 1 in sequence to perform the first enzymatic hydrolysis of the chicken slurry. The added amounts of papain and lipase are 0.05% and 0.05% of the weight of the chicken slurry respectively. %, enzymatically hydrolyzed for 2 hours at a temperature of 60°C to prepare the first enzymatically hydrolyzed product.

Step 3: Adjust the pH value of the first enzymatic hydrolysis product prepared in step 2 to 8.5, and then add alkaline protease and oil-reducing enzyme to the first enzymatic hydrolysis product in sequence to perform a second enzymatic hydrolysis of the first enzymatic hydrolysis product. The addition amounts of alkaline protease and oil-reducing enzyme are 0.05% and 0.05% of the weight of the chicken slurry respectively. Enzymatic hydrolysis is performed at 60°C for 4 hours to prepare chicken enzymatic hydrolyzate, which is heated at 120°C. Inactivate the enzyme for 30 minutes.

Step 4: Mix the chicken enzymatic hydrolyzate prepared in step 3 with a rosemary extract with a mass content of 30%. The added amount of rosemary extract is 0.01% of the mass of the chicken enzymatic hydrolyzate. The mixture is homogenized to prepare a homogenized product, and the homogenized product is sequentially dried, crushed, sterilized and packaged to prepare chicken powder condiments;

The conditions for homogenization treatment include: the homogenization pressure is 25MPa. The mass content of moisture in the material after drying treatment shall not exceed 5%. The particle size of the material after crushing treatment shall not exceed 100 mesh.

Comparative example 1

It is roughly the same as Example 1, except that Comparative Example 1 did not perform the first enzymatic hydrolysis in step 2 and the second enzymatic hydrolysis in step three.

A preparation method of chicken powder condiment, including the following steps:

Step 1: Same as step 1 in Example 1.

Step 2: Mix the chicken slurry prepared in step 1 with vitamin E. The amount of vitamin E added is 1% of the mass of the chicken slurry. The mixture is homogenized to prepare a homogenized product. The homogenized product is processed in sequence. Carry out drying, crushing, sterilization and packaging to prepare chicken powder condiments;

The conditions for homogenization treatment include: the homogenization pressure is 35MPa. The mass content of moisture in the material after drying treatment shall not exceed 5%. The particle size of the material after crushing treatment shall not exceed 100 mesh.

Comparative example 2

It is roughly the same as Comparative Example 1, except that the amount of vitamin E added in Comparative Example 2 is 2% of the mass of the chicken slurry.

Comparative example 3

It is roughly the same as Comparative Example 1, except that the amount of vitamin E added in Comparative Example 3 is 3% of the mass of the chicken slurry.

Comparative example 4

It is roughly the same as Example 2. The difference is that Comparative Example 4 does not perform the first enzymatic hydrolysis of step 2 and the second enzymatic hydrolysis of step 3, and the addition amount of rosemary extract is adjusted to 0.015%.

A preparation method of chicken powder condiment, including the following steps:

Step 1: Same as step 1 in Example 2.

Step 2: Mix the chicken slurry prepared in step 1 with a rosemary extract with a mass content of 30%. The added amount of rosemary extract is 0.015% of the mass of the chicken slurry. The mixture is Homogenizing treatment, preparing a homogenized product, drying, crushing, sterilizing and packaging the homogenized product in sequence to prepare chicken powder condiment;

The conditions for homogenization treatment include: the homogenization pressure is 25MPa. The mass content of moisture in the material after drying treatment shall not exceed 5%. The particle size of the material after crushing treatment shall not exceed 100 mesh.

Comparative example 5

It is roughly the same as Comparative Example 4, except that the added amount of rosemary extract in Comparative Example 5 is 0.02% of the mass of the chicken slurry.

Comparative example 6

It is roughly the same as Example 1, except that the first enzymatic hydrolysis in step 2 and the second enzymatic hydrolysis in step 3 are not performed, and no antioxidant is added.

A preparation method of chicken powder condiment, including the following steps:

Step 1: Same as step 1 in Example 1.

Step 2: homogenize the chicken slurry prepared in step 1 to prepare a homogenized product, and dry, crush, sterilize and package the homogenized product in sequence to prepare chicken powder condiment;

The conditions for homogenization treatment include: the homogenization pressure is 35MPa. The mass content of moisture in the material after drying treatment shall not exceed 5%. The particle size of the material after crushing treatment shall not exceed 100 mesh.

Comparative example 7

It is roughly the same as Example 1, except that no lipase is added in step two and no oil-reducing enzyme is added in step three.

The chicken powder condiments prepared in Examples 1 to 2 and Comparative Examples 1 to 7 were evaluated. The evaluation results are as follows in Table 1.

Table 1 Quality comparison of chicken powder condiments

The technical features of the above embodiments can be combined in any way. To simplify the description, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, All should be considered to be within the scope of this manual.

The above-mentioned embodiments only express several implementation modes of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the invention. It should be noted that, for those of ordinary skill in the art, several modifications and improvements can be made without departing from the concept of the present invention, and these all fall within the protection scope of the present application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims (10)

1. A method for preparing chicken enzymatic hydrolyzate, which is characterized by comprising the following steps: Using acid protease and lipase to perform first enzymatic hydrolysis of chicken slurry to prepare a first enzymatic hydrolysis product; and Alkaline protease and oil-reducing enzyme are used to perform a second enzymatic hydrolysis on the first enzymatic hydrolyzate to prepare a chicken enzymatic hydrolyzate. 2. The preparation method of chicken enzymatic hydrolyzate according to claim 1, characterized in that the chicken slurry is prepared by the following steps: Crush and grind chicken breast and chicken suet to prepare a chicken grinding product; and The chicken meat slurry is prepared by mixing the chicken meat grinding product with water. 3. The preparation method of chicken enzymatic hydrolyzate according to claim 2, characterized in that, during the preparation process of the chicken slurry, at least one of the following conditions is met: (1) The mass ratio of the chicken breast to the chicken suet is (9:1)~(9.5:0.5); and (2) The mass ratio of the chicken pulp product to the water is 1: (0.25~3). 4. The preparation method of chicken enzymatic hydrolyzate according to claim 1, characterized in that the conditions for the first enzymatic hydrolysis include at least one of the following conditions: 1) The acidic protease is selected from one or more types of pepsin, papain, bromelain and microbial protease AXH; 2) The lipase is selected from lipase Lipozyme 435; 3) The addition amount of the acid protease is 0.05%~0.1% of the weight of the chicken slurry; 4) The added amount of lipase is 0.05%~0.1% of the weight of the chicken slurry; 5) The enzymatic hydrolysis temperature of the first enzymatic hydrolysis is 50℃~60℃; and 6) The enzymatic hydrolysis time of the first enzymatic hydrolysis is 0.5h~3h. 5. The preparation method of chicken enzymatic hydrolyzate according to claim 1, characterized in that the conditions for the second enzymatic hydrolysis include at least one of the following conditions: (A) The alkaline protease is selected from alkaline protease AXH; (B) The oil-reducing enzyme is selected from the group consisting of Optiva LessFat BG; (C) The amount of alkaline protease added is 0.05% to 0.1% of the weight of the chicken slurry; (D) The added amount of the oil-reducing enzyme is 0.05% to 0.1% of the weight of the chicken slurry; (E) Adjust the pH value of the first enzymatic hydrolysis product to 7 to 9 before the second enzymatic hydrolysis; (F) The enzymatic hydrolysis temperature of the second enzymatic hydrolysis is 45℃~65℃; and (G) The enzymatic hydrolysis time of the second enzymatic hydrolysis is 1h~4h. 6. A chicken enzymatic hydrolyzate, characterized in that it is prepared by the preparation method described in any one of claims 1 to 5. 7. A chicken powder condiment, characterized by comprising the chicken enzymatic hydrolyzate of claim 6 and natural antioxidants. 8. The chicken powder condiment according to claim 7, characterized in that the natural antioxidant includes no more than 1% of the amount of vitamin E of the enzymatic hydrolyzate of the chicken, or includes no more than the enzymatic hydrolyzate of the chicken. 0.01% of rosemary extract by mass. 9. The chicken powder condiment according to claim 8, wherein the natural antioxidant is vitamin E, and the added amount of vitamin E is 0.5% to 1% of the mass of the chicken enzymatic hydrolyzate; or The natural antioxidant is rosemary extract, and the added amount of the rosemary extract is 0.005% to 0.01% of the mass of the chicken enzymatic hydrolyzate; optionally, in the rosemary extract, The mass content of the rosemary is 25%~35%. 10. A method for preparing chicken powder condiment as claimed in any one of claims 7 to 9, characterized in that it includes the following steps: The chicken enzymatic hydrolyzate and the natural antioxidant are mixed to form a mixture, and the mixture is homogenized.