CN100563464C - A kind of method of utilizing corncob to prepare thermostable beef granule essence for sugared source - Google Patents
A kind of method of utilizing corncob to prepare thermostable beef granule essence for sugared source Download PDFInfo
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- CN100563464C CN100563464C CNB200610026232XA CN200610026232A CN100563464C CN 100563464 C CN100563464 C CN 100563464C CN B200610026232X A CNB200610026232X A CN B200610026232XA CN 200610026232 A CN200610026232 A CN 200610026232A CN 100563464 C CN100563464 C CN 100563464C
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Abstract
The invention discloses a kind of preparation technology of thermostable beef granule essence, its preparation technology comprises: the preparation B of A, alkali-soluble pentosan and pentose solution, by proportioning raw material is mixed; C, enter extruder through charging aperture, fusion; D, the cooling of the particle after extruding back be packing rapidly.Raw material is formed and proportioning is (weight portion): pentose solution: 5-20 part, soybean lecithin: 1-1.5 part, cysteine: 0.5-5 part, methionine: 0.05-1 part, glycine: 0.05-2 part, maltodextrin: 10-15 part, modified starch: 10-75 part, alkali solubility pentosan: 5-62 part; Wherein said pentose solution and alkali solubility pentosan are that raw material makes with the maize cob meal, also can add commercially available beef flavor in above-mentioned component.Product of the present invention has advantages such as the resistance to elevated temperatures that improves the granule essence product and retention rate.
Description
Technical field
The present invention relates to a kind of flavoring essence and preparation technology thereof, relate in particular to a kind of method of utilizing corncob to prepare high temperature resistant meat granule essence for sugared source.
Background technology
Present many flavoring essences are unusual instability all, in room temperature or be lower than under the condition of room temperature and will vaporize, but just makes these spices can give food good local flavor just because of having stronger volatility.A kind of quite complicated material that essence is made up of many chemical substances is formed stable that its material has, and the volatility that has is very strong, and what have is easily oxidated, also have each other or and food system in other material between easily react.In the food hot procedure, thermal degradation, thermal response or heat loss can take place in the many heat-sensitive components in the essence, and therefore, the high temperature resistant technology of essence has become the focus and the difficult point of international and domestic essence and flavoring agent business research.In food industry, because the processing of numerous food product all relates to high-temperature process, and common essence at high temperature, and volatility is very big, so the product fragrance remaining time is too short, does not have its due effect; In addition, contain many unstable components in the essence, qualitative change can take place in these components under high temperature action, thereby influences the quality and the fragrance of essence, and sometimes, the material that is produced may also can have certain harmfulness, thereby influences the safety of food.Therefore, the existing essence resistance to elevated temperatures that has much room for improvement.
The essence product withstand high temperatures poor performance that present domestic essence enterprise produces, in food processing process (high temperature process), the essence retention rate is extremely low, and aroma quality easily changes, thereby cause food aroma deficiency and aroma quality poor, influenced the product quality of food.These food enterprises have to strengthen the consumption of essence product in order to strengthen the fragrance of product, thereby have improved production cost of products, have therefore seriously restricted the development of these food enterprises.But domestic food enterprise especially bakes and confectionery industry, and is very big to the high-temperature resistant essence demand.
Summary of the invention
At the deficiency that prior art exists, the object of the present invention is to provide a kind of meat high-temperature resistant particle essence that utilizes corncob for the preparation of sugared source;
Another object of the present invention is to provide the preparation technology of this granule essence.
Goal of the invention of the present invention is achieved by the following technical solution:
A kind of method of utilizing corncob to prepare thermostable beef granule essence for sugared source, its composition and proportioning (weight portion) are: pentose solution: 5-20 part, soybean lecithin: 1-1.5 part, cysteine: 0.5-5 part, methionine: 0.05-1 part, glycine: 0.05-2 part, maltodextrin: 10-15 part, modified starch: 10-75 part, alkali solubility pentosan: 5-62 part; Wherein said pentose solution and alkali solubility pentosan are that raw material makes with the maize cob meal.Also can add weight portion according to fragrance concentration needs in above-mentioned component is the commercially available beef flavor of 0.01-5 part.
The above-mentioned corncob that utilizes is as follows for the preparation technology of the thermostable beef granule essence of sugared source preparation:
The preparation of A, alkali solubility pentosan and pentose solution
1), the preparation of alkali solubility pentosan:
With maize cob meal and concentration 10% NaOH, mix with 1: 5～1: 20 (W/V) ratio, azeotropic is 60～120 minutes under the stirring condition, naturally cooling, vacuum filtration, filtrate transfers pH to neutral with 5MHCl, and is centrifugal, gets precipitation, washing precipitation is to being creamy white, natural air drying is ground into 60-80 order powder, promptly gets alkali solubility pentosan powder.The supernatant of centrifugal gained carries out vacuum and concentrates, and is that 95% ethanol is adjusted solution with concentration, obtains precipitating, and centrifugation gets water-soluble low poly-pentose.
2), following three kinds of methods are adopted in the preparation of pentose solution:
Method 1: it is 2% HCl that alkali solubility pentosan powder is added concentration, alkali solubility pentosan powder and concentration are that 2% HCl solid-liquid ratio is 1: 10～1: 25 (W/V), little boiling 0.5～2 hour under the stirring condition, cooling rapidly, transfer pH to 5, filtering to get filtrate is pentose solution I, the composition of pentose solution I: wood sugar 93.8%, arabinose 4.5%, glucose 1.7%;
Method 2: water-soluble low poly-pentose powder adding concentration is 2% HCl, water-soluble low poly-pentose powder and concentration are that 2% HCl solid-liquid ratio is 1: 10～1: 20 (W/V), little boiling 0.5～2 hour under the stirring condition, cooling rapidly, transfer pH to 5, filter to get filtrate and be pentose solution II, the composition of pentose solution II: wood sugar 80.2%, arabinose 13.6%, glucose 3.7%, galactolipin 2.5%;
Method 3: be 2% HCl hydrolysis with maize cob meal concentration, maize cob meal and concentration are 2% HCl solid-liquid ratio 1: 5～1: 15 (W/V), stirring condition keeps little boiling 1～3 hour down, naturally cooling, vacuum filtration, filtrate transfers pH to neutral with the NaOH of 5M, filters with activated carbon decolorizing, filter paper, filtrate is pentose solution III, the composition of pentose solution III: wood sugar 83.96%, arabinose 16.04%;
B, cysteine, methionine, glycine are dissolved in the above-mentioned pentose solution that makes, are stirred to and dissolve fully or be uniformly dispersed by said ratio;
C, then mix with other composition of remainder after, enter extruder through charging aperture, the temperature of melt zone is controlled between 90-130 ℃, pressure is 0.5～5Mpa, the temperature in section chamber, two sections chambeies to three after the melt zone is controlled between 80～100 ℃; Each component generation chemical reaction generates the fragrance material with beef flavor when melt zone, also can in mixed material, add an amount of beef perfume base to tart up, as: 2-methyl-3-furanthiol, 3-sulfydryl-2-butanone, furanone, 3 methylthiol propyl alcohol, butyric acid, 2,3,5-trimethylpyrazine, ethyl maltol, 2-methylpyrazine, thiazole sulfur, fourth position dodecalactone, propane diols etc.Sometimes also can add some other material such as emulsifying agent, polyalcohol (glycerine or propane diols), fat, food acids and silica resin and change the character of wall material; so that the better protection heartwood, avoid being subjected to the effect of ambient light, heat and oxygen and lose original local flavor.
D, the cooling of the particle after extruding back be packing rapidly.
It is raw material that the present invention selects the alkali solubility polysaccharide (water-insoluble polysaccharide) in the corncob, prepare granule essence in conjunction with other wall material prepared using extrusion technique, the selected solubility property of wall material in water is poor, the rate of release of essence in the bakery product process can be delayed, thereby the resistance to elevated temperatures and the retention rate of granule essence product can be improved.Utilize extrusion to prepare high-temperature resistant particle essence and can control the selected dissolubility of wall material in water, can prevent to volatilize and the entering of oxygen, surperficial oil mass is few, and shelf life is long, and operating temperature is low, the quality of raising product.
The specific embodiment
How further specify the present invention below in conjunction with specific embodiment realizes:
Embodiment
1. the preparation of alkali solubility pentosan
Maize cob meal (60 order) and concentration are that 10% NaOH solid-liquid ratio is that 1: 10 (W/V) mixes mutually, azeotropic is 90 minutes under the stirring condition, naturally cooling, vacuum filtration, filtrate transfers pH to neutral with 5MHCl, centrifugal, get precipitation, washing precipitation three times is to being creamy white natural air drying, be ground into 60-80 order powder, be the alkali solubility pentosan.
The supernatant of centrifugal gained carries out vacuum and concentrates, and the pure ratio of adjusting solution with 95% ethanol is 80%, obtains precipitation, and centrifugation gets water-soluble low poly-pentose.
2. the preparation of pentose
Method 1, alkali solubility pentosan powder (60 order) adding concentration are 2% HCl, solid-liquid ratio is 1: 20 (W/V), little boiling 1 hour under the stirring condition, cooling rapidly, transfer pH to 5, filter to get filtrate and be pentose solution, be mainly wood sugar 93.8%, arabinose 4.5%, glucose 1.7% (pentose solution I) method 2, water-soluble low poly-pentose powder (60 order) processing method are the same, and product is that wood sugar 80.20%, arabinose account for 13.6%, the pentose solution (pentose solution II) of glucose 3.7%, galactolipin 2.5%.Method 3, maize cob meal concentration are 2% HCl hydrolysis, solid-liquid ratio 3: 20 (W/V), stirring condition keeps little boiling 3 hours down, naturally cooling, vacuum filtration, filtrate transfers pH to neutral with the NaOH of 5M, activated carbon decolorizing, middling speed filter paper filters, and filtrate is that wood sugar 83.96%, arabinose account for 16.04% pentose solution (pentose solution III).
3. the preparation of thermostable beef granule essence:
Prescription is as follows respectively:
First kind:
10 parts of pentose solution I
1 part of soybean lecithin
2 parts of cysteines
0.3 part of methionine
0.5 part of glycine
10 parts of maltodextrin M100
10 parts of modified starch Capsul
62 parts of alkali solubility pentosans
Second kind:
15 parts of pentose solution II
1 part of cysteine
0.5 part of methionine
0.05 part of glycine
1.5 parts of soybean lecithins
12 parts of maltodextrin M100
2,000 30 parts of modified starch Purity Gum
40 parts of alkali solubility pentosans
The third:
20 parts of pentose solution III
5 parts of cysteines
0.3 part of methionine
0.5 part of glycine
1 part of soybean lecithin
15 parts of maltodextrin M100
2,000 50 parts of modified starch Purity Gum
30 parts of alkali solubility pentosans
Earlier all amino acid is dissolved in the pentose solution according to said ratio, is stirred to and dissolves fully or be uniformly dispersed.Then with mix after, enter extruder through charging aperture, the temperature of melt zone is controlled at about 120 ℃, the Controllable Temperature in section chamber, two sections chambeies to three after the melt zone can be extruded granulating smoothly as long as guarantee material built in about 90 ℃.Particle cooling back after extruding is packing rapidly.
The prescription that strengthens thermostable beef granule essence fragrance is as follows:
10 parts of pentose solution I
1 part of soybean lecithin
2 parts of cysteines
0.3 part of methionine
0.5 part of glycine
10 parts of maltodextrin M100
10 parts of modified starch Capsul
62 parts of alkali solubility pentosans
1 part of beef perfume base
The prescription of beef perfume base is as follows:
| Material name | Consumption | Scope |
| 2-methyl-3-furanthiol | 0.020 | 0.010-0.100 |
| 3-sulfydryl-2-butanone | 0.050 | 0.010-0.500 |
| Furanone | 2.500 | 0.200-10.000 |
| 3 methylthiol propyl alcohol | 0.150 | 0.005-0.500 |
| Butyric acid | 0.200 | 0.010-0.500 |
| 2,3, the 5-trimethylpyrazine | 0.050 | 0.005-0.200 |
| Ethyl maltol | 0.300 | 0.100-2.800 |
| The 2-methylpyrazine | 0.015 | 0.010-0.300 |
| Thiazole sulfur | 1.500 | 0.100-3.000 |
| Fourth position dodecalactone | 0.050 | 0.010-0.200 |
| Propane diols | 15.165 | 10.000-30.000 |
The volatile ingredient of prepared thermostable beef granule essence adopts headspace solid-phase microextraction (HS-SPME) method to analyze, and analysis result is as follows:
Main volatile component relative peak area percentage
Claims (4)
1, a kind of corncob that utilizes is characterized in that for sugared source prepares the method for thermostable beef granule essence:
A, the making raw material that is adopted are: pentose solution: 5-20 weight portion, soybean lecithin: 1-1.5 weight portion, cysteine: 0.5-5 weight portion, methionine: 0.05-1 weight portion, glycine: 0.05-2 weight portion, maltodextrin: 10-15 weight portion, modified starch: 10-75 weight portion, alkali solubility pentosan: 5-62 weight portion; Beef perfume base 0.01-5 weight portion;
B, its making step are as follows:
One, at first carry out the preparation of alkali solubility pentosan and pentose solution:
When carrying out the preparation of alkali solubility pentosan, maize cob meal is mixed with NaOH solution, and azeotropic is 60～120 minutes under the stirring condition, naturally cooling, vacuum filtration, filtrate transfers pH to neutral with HCl, and is centrifugal, gets precipitation, washing precipitation is to being creamy white, natural air drying is ground into 60-80 order powder, promptly gets alkali solubility pentosan powder; The supernatant of centrifugal gained carries out vacuum and concentrates, and adjusts solution with ethanol, obtains precipitation, and centrifugation gets water-soluble low poly-pentose;
Carry out pentose solution when preparing, alkali solubility pentosan powder is added HCl solution, little boiling 0.5～2 hour under the stirring condition, pH to 5 is transferred in cooling rapidly, and filtering to get filtrate is pentose solution I, the composition of pentose solution I: wood sugar 93.8%, arabinose 4.5%, glucose 1.7%; Perhaps add HCl solution at water-soluble low poly-pentose powder, little boiling 0.5～2 hour under the stirring condition, pH to 5 is transferred in cooling rapidly, filter to get filtrate and be pentose solution II, the composition of pentose solution II: wood sugar 80.2%, arabinose 13.6%, glucose 3.7%, galactolipin 2.5%; Perhaps maize cob meal is used the hydrolysis of HCl solution, stirring condition keeps little boiling 1～3 hour, cooling naturally down, vacuum filtration, filtrate transfers pH to neutral with NaOH solution, decolours, filters, filtrate is pentose solution III, the composition of pentose solution III: wood sugar 83.96%, arabinose 16.04%;
Two, will make raw material cysteine, methionine, glycine by said ratio and be dissolved in the above-mentioned pentose solution that makes, and be stirred to and dissolve fully or be uniformly dispersed;
Three, mix with other composition of remainder then after, enter extruder through charging aperture, the temperature of melt zone is controlled between 90-130 ℃, pressure is 0.5～5Mpa, the temperature in section chamber, two sections chambeies to three after the melt zone is controlled at 80～100 ℃;
Four, the cooling of the particle after extruding back packing rapidly.
2, a kind of corncob that utilizes as claimed in claim 1 is characterized in that for sugared source prepares the method for thermostable beef granule essence: maize cob meal and concentration are that the solid-liquid ratio of 10% NaOH is 1: 10～1: 15 (W/V) in when carrying out the preparation of alkali solubility pentosan.
3, a kind of corncob that utilizes as claimed in claim 1 is characterized in that for sugared source prepares the method for thermostable beef granule essence: alkali solubility pentosan powder during the preparation pentose solution and concentration are that 2% HCl solid-liquid ratio is 1: 10～1: 25 (W/V).
4, a kind of corncob that utilizes as claimed in claim 1 is characterized in that for sugared source prepares the method for thermostable beef granule essence: water-soluble low poly-pentose powder and concentration are that 2% HCl solid-liquid ratio is 1: 10～1: 20 (W/V).
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200610026232XA CN100563464C (en) | 2006-04-29 | 2006-04-29 | A kind of method of utilizing corncob to prepare thermostable beef granule essence for sugared source |
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| CNB200610026232XA CN100563464C (en) | 2006-04-29 | 2006-04-29 | A kind of method of utilizing corncob to prepare thermostable beef granule essence for sugared source |
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| CN1843192A CN1843192A (en) | 2006-10-11 |
| CN100563464C true CN100563464C (en) | 2009-12-02 |
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| CNB200610026232XA Active CN100563464C (en) | 2006-04-29 | 2006-04-29 | A kind of method of utilizing corncob to prepare thermostable beef granule essence for sugared source |
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Non-Patent Citations (2)
| Title |
|---|
| 热反应牛肉香精. 张杰.冷饮与速冻食品工业，第9卷第2期. 2003 |
| 热反应牛肉香精. 张杰.冷饮与速冻食品工业，第9卷第2期. 2003 * |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: SHANGHAI H&K FLAVOR Co.,Ltd. Assignor: Huabao Flavours & Fragrances Co.,Ltd Contract record no.: 2011310000160 Denomination of invention: Preparation method of thermostable beef granule essence using corn core as sugar source Granted publication date: 20091202 License type: Exclusive License Open date: 20061011 Record date: 20110830 |
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| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 850000 Lhasa economic and Technological Development Zone, Tibet road road, investment building, layer 6 Patentee after: HUABAO FLAVOURS & FRAGRANCES CO.,LTD. Address before: 850000 Lhasa economic and Technological Development Zone, Tibet road road, investment building, layer 6 Patentee before: Huabao flavor Ltd. |
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| CP03 | Change of name, title or address |
Address after: 850000 Lhasa economic and Technological Development Zone, Tibet road road, investment building, layer 6 Patentee after: Huabao flavor Ltd. Address before: 201821 Yecheng Road, Shanghai, No. 1299, No. Patentee before: Huabao Flavours & Fragrances Co.,Ltd |
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| TR01 | Transfer of patent right |
Effective date of registration: 20170329 Address after: 201821 Road, Jiading Industrial Zone, Shanghai, building C, No. 1299 Patentee after: SHANGHAI HUABAO PEACOCK ESSENCE CO.,LTD. Address before: 850000 Lhasa economic and Technological Development Zone, Tibet road road, investment building, layer 6 Patentee before: HUABAO FLAVOURS & FRAGRANCES CO.,LTD. |
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| TR01 | Transfer of patent right |