Application method of chicken breast enzymatic hydrolysis into small molecule peptide

• Main Authors: LYU QIN, ZHOU XINGJIANG, CHEN HONGXU, GUO RONGJIE, LAI CHAOMIN
• Format: Patent
• Language: Chinese; English
• Published: 30.03.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The invention belongs to the technical field of poultry product deep processing, and discloses an application method of chicken breast enzymatic hydrolysis into small molecule peptide. The applicationmethod comprises the following steps: hydrolyzing a first part by weight of chicken breast by an enzyme composition, chopping with a second part by weight of chicken breast at a high speed, and reacting with glutamine transaminase, and obtaining the high-protein four-light instant chicken breast product. An enzyme composition containing compound protease, flavourzyme and aminopeptidase is adoptedto carry out enzymolysis liquefaction on chicken breast, on one hand, enzymolysis liquefaction is carried out on the chicken breast, an enzymolysis extraction method of functional small molecule peptide is provided, and on the other hand, the functional small molecule peptide obtained after enzymolysis and special additive black-bone chicken peptide are comprehensively applied, the ready-to-eat light-food chicken product