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CN-122004443-A - Method for producing chicken bone soup sauce through enzymolysis process

CN122004443ACN 122004443 ACN122004443 ACN 122004443ACN-122004443-A

Abstract

The invention discloses a method for producing chicken bone soup sauce through an enzymolysis process, and belongs to the technical field of enzyme engineering. The invention takes chicken skeletons as raw materials, raw bones are directly crushed, no high-temperature heat treatment is carried out, 1% flavor protease is adopted for enzymolysis at 50 ℃ for 2h, and the hydrolysis degree reaches 44.1%. The product has rich umami peptide, low bitter amino acid and mellow umami, can realize the high-valued utilization of chicken bone byproducts, and is suitable for industrial production.

Inventors

  • PENG ZHENG
  • ZHANG JUAN
  • JI XIAOMEI
  • CHEN JIAN
  • DU GUOCHENG

Assignees

  • 江南大学

Dates

Publication Date
20260512
Application Date
20260401

Claims (10)

  1. 1. A method for producing chicken bone soup sauce by an enzymolysis process, which is characterized by comprising the following steps: (1) Raw material pretreatment, namely taking a fresh chicken skeleton, cleaning, draining, and directly crushing into uniform paste to obtain raw chicken bone paste; (2) Adding water into the raw chicken bone paste obtained in the step (1), and adding flavor protease to perform enzymolysis reaction; (3) Enzyme deactivation, namely enzyme deactivation treatment is carried out after the enzymolysis reaction is finished; (4) And (3) separating, namely centrifugally separating the product after enzyme deactivation, and taking supernatant to obtain the chicken bone soup sauce.
  2. 2. The method according to claim 1, wherein the flavourzyme is added in an amount of 0.5% or more of the mass of chicken bone.
  3. 3. The method of claim 1, wherein the enzymatic hydrolysis is at least 1 h.
  4. 4. A method according to any one of claims 1 to 3, wherein the raw chicken bone paste of step (1) is not subjected to a heat treatment of cooking or water boiling.
  5. 5. The method according to any one of claims 1 to 4, wherein in the step (2), the flavourzyme is added in an amount of 0.5% -2.0% of the mass of chicken bone.
  6. 6. The method according to claim 1-5, wherein the enzymatic hydrolysis of step (2) is carried out for 1-2 hours.
  7. 7. The method according to claim 1, wherein the conditions of the enzymolysis reaction in the step (2) comprise a feed-to-liquid ratio of 1:2 g/mL, an enzymolysis temperature of 50 ℃, an enzymolysis time of 2h and an addition amount of flavourzyme of 1% of the mass of chicken bones.
  8. 8. A chicken bone soup sauce prepared by the method of any one of claims 1-7.
  9. 9. Chicken bone soup sauce according to claim 8, characterized by containing umami peptides including but not limited to glutamic acid and aspartic acid.
  10. 10. Use of the method of any one of claims 1 to 7 for the preparation of a condiment.

Description

Method for producing chicken bone soup sauce through enzymolysis process Technical Field The invention relates to a method for producing chicken bone soup sauce through an enzymolysis process, belonging to the technical field of enzyme engineering. Background Chicken production is steadily increasing each year due to population growth and the accompanying increase in food consumption. The data of the United nations Food and Agriculture Organization (FAO) show that the 2023 global chicken yield reaches 1.37 hundred million tons. The whole chicken can be divided into various edible parts including chicken wings, chicken legs and chicken breast. A large amount of byproducts are generated in the chicken processing process, wherein chicken breastbone is rich in protein, fat and various minerals (fat 9%, protein 14.7%, mineral 14.7% and water 57.5%), and the chicken breastbone is a high-quality protein resource. At present, chicken breast bones are mainly boiled for a long time to be processed into seasonings, so that soluble amino acids and flavor peptides are extracted. Extracting protein from chicken bone by hot pressing, wherein the protein content in the extract increases with increasing temperature and time, and the bitter amino acid ratio decreases with increasing hot pressing time. The chicken bone extract prepared by the method can be used as a good flavoring agent. However, after extraction of bone soup, a large amount of protein remains in the bone slag. The enzymolysis method is a green and efficient product processing method, and has the advantages of mild reaction conditions, biological activity of the product and the like. Proteases are widely used for high-value utilization of animal and plant proteins, such as feather keratin, corn protein, soybean protein, and the like. The protease is adopted to hydrolyze chicken bone protein to produce a large amount of amino acid, peptide and protein hydrolysate, and can be used as an excellent flavoring agent and a nutrition enhancer. In recent years, recovery of chicken bone proteins by enzymatic hydrolysis has received widespread attention. Therefore, the protease is used for hydrolyzing the chicken bones, and the seasoning products rich in amino acids and polypeptides can be produced by screening the optimal enzyme preparation and the process conditions of the chicken bones for enzymolysis. Disclosure of Invention [ Technical problem ] The invention aims to provide a method for producing a food flavoring agent rich in amino acids and umami peptides by utilizing an optimal scheme of hydrolyzing chicken skeletons by using protease. Technical scheme In order to solve the technical problems, the invention provides a method for producing chicken bone soup sauce by an enzymolysis process, which comprises the following steps: (1) Raw material pretreatment, namely taking a fresh chicken skeleton, cleaning, draining, and directly crushing into uniform paste to obtain raw chicken bone paste; (2) Adding water into the raw chicken bone paste obtained in the step (1), and adding flavor protease to perform enzymolysis reaction; (3) Enzyme deactivation, namely enzyme deactivation treatment is carried out after the enzymolysis reaction is finished; (4) And (3) separating, namely centrifugally separating the product after enzyme deactivation, and taking supernatant to obtain the chicken bone soup sauce. In one embodiment, the flavourzyme is purchased from ‌ summer Cheng Mei formulation limited. In one embodiment, the flavourzyme is added in an amount of 0.5% or more of the mass of chicken bone. In one embodiment, the enzymatic hydrolysis is at least 1 h. In one embodiment, the raw chicken bone emulsion of step (1) is not steamed or poached heat treated. In one embodiment, in the step (2), the addition amount of the flavourzyme is 0.5% -2.0% of the mass of the chicken bone. In one embodiment, the enzymatic hydrolysis of step (2) is performed for 1-2 hours. In one embodiment, the enzymolysis reaction condition of the step (2) comprises that the feed-liquid ratio is 1:2 g/mL, the enzymolysis temperature is 50 ℃, the enzymolysis time is 2h, and the addition amount of the flavourzyme is 1% of the mass of the chicken bones. The invention also provides chicken bone soup sauce prepared by the method. In one embodiment, the chicken bone soup sauce comprises a plurality of umami peptides. In one embodiment, the umami taste peptides include, but are not limited to, glutamic acid and aspartic acid. The invention also provides application of the method in preparing seasonings. The beneficial effects are that: the method adopts the raw chicken bone direct enzymolysis process, remarkably improves the protein hydrolysis degree and the utilization rate of raw materials, effectively reduces the generation of bitter amino acid, improves the content of the bitter amino acid and the sweet amino acid, has strong delicious flavor of the product, does not need high-temperature pretreatment, has