Study On Key Technology Of Chicken Flavoring Preparation With Chicken Skeleton

China is the world's second biggest broiler producer and consumer,but it's accounts for only 5.8 percent of chicken deep-processing production,far below the world average of 20%.With the increasing consumption of chicken,more and more by-products have been produced.Chicken skeleton is one of by-product,and the annual production accounts for 300?400 million tons.Chicken skeleton has a reticular structure which is comprised of protein and calcium.The protein content reaches 16.8%,which is similar to chicken.It was not until the end of last century that we gradually realized the importance of bone processing and utilization.Less processing could cause many problems,such as waste of resources and environmental contamination.Therefore,processing and utilization of chicken skeleton stared us in the face.1.Taking sensory score and degree of hydrolysis(DH value)as a comprehensive index,hydrolysis technology of chicken skeleton by compound enzyme was studied based on single factor experiments and orthogonal experiment.The results showed that:the optimum solid-liquid ratio of enzymatic hydrolysis was 1:1.5.The chicken skeleton was cooked for 10min and then hydrolyzed at 55? for 120min with 0.26%of protamax and flavorzyme(1:2).By this procedure,the hydrolysis degree of chicken skeleton hydrolysate reached 29.98%and the sensory score was 85.2.Using chicken skeleton hydrolysate as reaction substrates coupled with monosaccharide and amino acid,sensory score and amino acid reduction as a comprehensive index,the optimum condition of Maillard reaction was determined based on single factor experiments and orthogonal experiment.The results showed that:the sensory score of best reaction solution was 9 and the amino acid reduction was 0.495 g·100g-1.And the most appropriate reaction conditions are as follows:heating at 115? for 60min,with cysteine and xylose amount both at 5%.3.The chicken flavor-type of chicken powder was produced with the Maillard reaction solution coupled with a variety of food-grade materials,and treated with mixing,boiling,concentrating and drying.Taking sensory score as an index,the optimum processing technology of chicken powder was obtained based on single factor experiments and orthogonal experiments.The results showed that the addition of salt,sugar,corn starch,CMC,I+G and yeast extract was 3%,3%,4%,0.8%,0.5%,1.5%,respectively.The sensory score of the final product was 91 with excellent quality.