CN101156676A

CN101156676A - A preparation method of dual enzyme hydrolysis ham essence base material and products produced thereby

Info

Publication number: CN101156676A
Application number: CNA2007101355881A
Authority: CN
Inventors: 潘丽红; 周光宏; 徐幸莲
Original assignee: Nanjing Agricultural University
Current assignee: Nanjing Agricultural University
Priority date: 2007-11-16
Filing date: 2007-11-16
Publication date: 2008-04-09

Abstract

The invention relates to a ham flavor base material preparation method and the product thereof, and belongs to the food processing technical field. A dry-cured ham preserved for a year and a half is ground by a meat grinder, and water is added, under the condition of ice bath, the ham is ground for 1 min by a high-speed organization bruiser at the speed of 6500 rpm, the pH value is adjusted to 6.48, then compound flavor protease and complex protease are added, the mixture is put in water with 44 DEG C for water bath for an hour, and is put in water with 100 DEG C for enzyme activity elimination for 10 min, and finally the process can be completed by filtering with a 40-mesh screen. The invention can produce more ham flavor base materials with less top-grade hams; and the steps of the traditional ham eating method are simplified; the ingredients of the product is safe, and has no toxic effect as well as side effect, and can provide upscale flavor for other snack foods using savory flavor, thereby the type of the snack food is increased, and the grade is improved.

Description

Preparation method of dual enzyme hydrolysis ham essence base material and products thereof

One, technical field:

Preparation method of dual enzyme hydrolysis ham essence base material of the present invention and products thereof relates to the salt taste essence technology of preparing, and especially the technology of preparing of the high-grade essence of Chinese style characteristic belongs to food processing technology field.

Two, technical background:

The general in the world method for preparing the meat essence base-material mainly contains three kinds: alkali process hydrolysis, acid system hydrolysis, enzymatic hydrolysis.Basic hydrolysis is not recommended, because not only arginine and cystine are destroyed, and the hydrolysate taste that produces is also relatively poor; The advantage of acid system protein hydrolysate is that percent hydrolysis is higher, speed is fast, cost is low; But the selectivity of hydrolysis is relatively poor, hydrolysis degree is difficult to control, belong to irregular hydrolysis, active peptide content is on the low side in the product, can destroy some amino acid, acid solution causes environmental pollution easily after the hydrolysis, and the acid hydrolysis temperature is 100～113 ℃, temperature is too high to make that sulfur-containing amino acid decomposes sulfur-containing compounds such as producing dimethyl sulfide, methyl mercaptan, hydrogen sulfide in the hydrolytic process, product has a small amount of stink, and acid system hydrolysis meeting generation has 1 of carcinogenicity, 3-two chloro-2-propyl alcohol (1,3-DCP) with 3-chloro-1,2-propane diols (3-MCPD); Enzymatic hydrolysis prepares the hydrolyzable collagen, and hydrolysate has only small peptide and amino acid, be easy to digest and assimilate, and the reaction condition gentleness, the cycle is short, and technology is simple, so enzymatic hydrolysis is produced the inexorable trend that vegetable protein is development.

Different enzymes according to the catalytic action mode can be divided into circumscribed protease and endo protease again, are endo protease when generally being applied to food proteins, if be used excision enzyme, can reach thorough hydrolysis.Endo protease has higher selectivity to the amino acid at peptide bond two ends, and circumscribed protease downcuts amino acid one by one from C-end or N-end, and product is a free amino acid.Trypsase, papain all belong to endo protease, and composite flavor protease is that interior+exopeptidase hydrolysis is more thorough.

Meat flavor plays crucial effects as the main auxiliary material of meat products to the quality of end product, is widely used in effectively improving the quality of product, and improving product specification in meat products and other food, makes the diversification of varieties of meat products.The production of the present meat flavor of China mainly is low-level repetition, press for for the high-grade essence of exploitation, especially as the dry-salt Jinhua ham of distinct Chinese characteristics tradition, because traditional cooking methods, eating habit and the modern allegro life phase contradiction of China makes it eat and is restricted.Develop natural ham essence and can enlarge the edible of ham, also can increase simultaneously meat products and other leisure food style, improve the grade.

Three, summary of the invention:

Technical problem the objective of the invention is to, and at current ham eating method, provides preparation method of a kind of dual enzyme hydrolysis ham essence base material and products thereof, promotes the edible of dry-cured ham, increases the style of other leisure food, improves the grade.

The object of the present invention is achieved like this for technical scheme:

A kind of preparation method of dual enzyme hydrolysis ham essence base material comprises that enzymolysis pre-treatment, double-enzyme hydrolysis and the enzyme that goes out are lived and filtration, wherein:

1) the ham and egg Cynanchum glaucescens handle to be handled: the Jinhua ham of ripe a year and a half is twisted into the dried meat floss shape with meat grinder, and adding water, to make protein suspending liquid eggs white matter mass concentration be 5%, smashs 1min to pieces with high-speed tissue mashing machine, and regulating pH is 6.48;

2) double-enzyme hydrolysis: adopt compound protease and composite flavor protease dual enzyme hydrolysis ham albumen, the addition of composite flavor protease is a 15LAPU/g ham and egg white matter, the addition of compound protease is a 0.045AU/g ham and egg white matter, and hydrolysising condition is 44 ℃ of following water-bath 1h;

3) enzyme that goes out is lived: adopt boiling water bath 10min; Filter with 40 eye mesh screens then, filtrate is the ham essence base material product.

Above-mentioned a kind of essence base-material preparation method is characterized in that: raw material adopts the superfine ham of the finished product of ripe a year and a half, is 6.48 with the NaOH of 1mol/L and the HCl adjusting pH of 0.5mol/L.

Beneficial effect the invention has the advantages that:

(1) just can produce more ham essence base material with less top grade ham.

(2) use of essence base-material can be promoted the edible of dry-cured ham, simplifies the step of traditional ham eating method, adapts with allegro modern way of life.

(3) adopt double-enzyme hydrolysis mild condition, economy; Product and ham soup juice are quite similar, the product component safe without toxic side effect

(4) preparation of ham essence base material can provide the essence of higher gears for the leisure food of other edible salt taste essences, increases the kind of leisure food, improves the grade.

Four, the specific embodiment:

The invention will be further described below in conjunction with embodiment.

The present invention is the dual enzyme hydrolysis ham essence base material technology of preparing, get the top grade finished product ham (total protein content about 35%) of ripe a year and a half, with nine positive soy bean milk making machine (JYL-380, Shandong little nine positive small household appliances Co., Ltd) the Minced Steak cup is twisted into the dried meat floss shape, add entry then, make that protein content is 5%, use high-speed tissue mashing machine's (XHF21 type high speed dispersion device again; The Shanghai gold reaches biochemical instrument factory) smash 1min to pieces, regulating above-mentioned ham pH of suspension with the HCl of the NaOH of 1mol/L and 0.5mol/L is 6.48, add compound protease (Protamex, available from Denmark Novozymes Company Beijing office) and composite flavor protease (Flavourzyme 500MG is available from Denmark Novozymes Company Beijing office).The addition of composite flavor protease is a 15LAPU/g ham and egg white matter, the addition of compound protease is a 0.045AU/g ham and egg white matter, hydrolysis 1h under 44 ℃ of water-baths of constant temperature, adopt can go out the fully enzymatic activity of two kinds of enzymes of boiling water bath 10min afterwards, filter rear filtrate with 40 eye mesh screens and be ham essence base material.

Claims

1. the preparation method of a dual enzyme hydrolysis ham essence base material comprises:

2) double-enzyme hydrolysis: adopt compound protease and composite flavor protease dual enzyme hydrolysis ham albumen, the addition of composite flavor protease is 1 5LAPU/g ham and egg white matter, the addition of compound protease is a 0.045AU/g ham and egg white matter, and hydrolysising condition is 44 ℃ of following water-bath 1h;

2. a kind of essence base-material preparation method according to claim 1 is characterized in that: raw material adopts the superfine ham of the finished product of ripe a year and a half.

3. a kind of essence base-material preparation method according to claim 1 and 2 is characterized in that: with the NaOH of 1mol/L and the HCl adjusting pH of 0.5mol/L is 6.48.

4. the essence base-material product that obtains of the described method of one of claim 1-3.