CN101194704A - Method for oxidation heat cracking of meat flavour perfume with enzyme hydrolysis adipose as raw material - Google Patents
Method for oxidation heat cracking of meat flavour perfume with enzyme hydrolysis adipose as raw material Download PDFInfo
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- CN101194704A CN101194704A CNA200710172681XA CN200710172681A CN101194704A CN 101194704 A CN101194704 A CN 101194704A CN A200710172681X A CNA200710172681X A CN A200710172681XA CN 200710172681 A CN200710172681 A CN 200710172681A CN 101194704 A CN101194704 A CN 101194704A
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- animal tallow
- meat flavour
- enzyme hydrolysis
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- oxygen
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Abstract
The invention discloses a method for producing meat flavor by using enzyme hydrolysis adipose as raw material which is oxygenized and thermo-cracked, the method which uses adipose as raw material comprises steps as follows: by utilizing a preferred lipolytic enzyme, part of triglyceride in the adipose is hydrolyzed to obtain free fatty acid via biological transformation under specific condition, and then taking the product of the enzyme hydrolysis adipose as reactant, the oxidation and thermal cracking reaction are carried through to obtain natural meat flavor. The invention has the advantages of natural aroma, simple processes and low cost.
Description
Technical field
The present invention relates to a kind of is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow.Belong to biological spices preparing technical field.
Background technology
Meat flavor is Applications in Food Industry one of essence the most widely, is to improve meat and meat flavour food mouthfeel and quality to play important effect as food additives.Along with the raising of China's economy development and people's living standard, animal tallow brings storage and environmental issue as the byproduct of modern times processing.Animal tallow is the important source of preparation flavor substance.And handle by processing, it is significant to improve its economic worth.At present, the production of meat flavor adopts artificial allotment synthetic more, has shortcomings such as principal character fragrance is single, the natural sense true to nature of shortage.Therefore, research and development THE PREPARATION OF MEAT FLAVOR new technology is with a wide range of applications and market value.
The oxidation thermal cracking method is to produce one of fragrance material important method, adds edible oil in the daily cooking life of people and fries in shallow oil, fries, explodes, and except that utilizing Maillard reaction to produce the perfume (or spice), it is fragrant also to have utilized oxidation thermal cracking to produce mostly.Than bioconversion method, the oxidation thermal cracking method has special advantages---and technology is simple, and cost is lower.Therefore, the oxidation thermal cracking method becomes the important method that obtains colory meat flavour perfume.
Summary of the invention
The objective of the invention is to break through the traditional approach of animal tallow direct oxidation thermal cracking, providing a kind of is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow.
Design of the present invention is such:
The inventor is on the basis of a large amount of experiments, with the animal tallow is raw material, utilizing preferred lipase to carry out bio-transformation under given conditions makes in the animal tallow part triglyceride hydrolysis go on a tour from aliphatic acid, carry out the oxidation thermal cracking reaction with enzyme hydrolysis animal tallow product as reactant then, make the meat flavor base-material.
The present invention is achieved in that according to above-mentioned design
The inventor is on the basis of in the past being engaged in living things catalysis work, from commercial lipase, with the animal tallow is substrate, analysis result in conjunction with the hydrolysate free fatty, through primary election, final election, a kind of effectively hydrolyzing animal tallow of final acquisition becomes the lipase of aliphatic acid, and they are commercialization lipase Lipomod 034P, Lipomod 29P, the Lipomod 166P of Britain biocatalyst company.Then, further study specified conditions or this optimal conditions of biotransformation, the suitable concentration that comprises the bio-transformation substrate, the consumption of enzyme, the kind of buffer solution, the addition of buffer solution, the bio-transformation temperature, transformation time, and the oxidation thermal cracking processing method etc., more intactly having formed a kind of at last is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow, this method is gone on a tour the triglyceride hydrolysis in the animal tallow from aliphatic acid by specific lipase, then the hydrolysate that contains a large amount of free fatties is carried out the oxidation thermal cracking reaction, finally makes meat flavour perfume, specifically comprise following three steps:
(1) 0.05～1.0% (g/g) of lipase according to animal tallow content dropped in the mixture of animal tallow and buffer solution, finish the inoculation of bio-transformation, the retort that places band to stir, then under 30～60 ℃ of temperature, enzymolysis 3～8h in retort makes enzyme that animal tallow is hydrolyzed to free fatty fully;
(2) zymolyte of step (1) is gone out under 75～85 ℃ condition enzyme 10～30min;
(3) elder generation changes the zymolyte of step (2) processing gained in the reactor of band condensation reflux unit over to, is warming up to 150～300 ℃, feeds the ventilation in 40: 1～200: 1 of oxygen-containing gas volume ratio with material and per minute, reacts 0.5h at least, promptly gets meat flavour perfume.
Lipase described in above-mentioned (1) step comprises that at least commercialization lipase Lipomod 034P, Lipomod29P, Lipomod 166P's is a kind of.
The part by weight of the mixture that animal tallow described in above-mentioned (1) step, buffer solution are formed is: 2: 3～3: 1;
Animal tallow described in above-mentioned (1) step is a kind of in chicken fat, butter, lard, the sheep oil.
Cushioning liquid described in above-mentioned (1) step is that concentration is dipotassium hydrogen phosphate, sodium hydrogen phosphate, citric acid tri potassium and citric acid three sodium solution a kind of of 0.05～0.1mol/L or their mixed liquor;
Temperature is 150～300 ℃ described in above-mentioned (3) step.
Oxygen-containing gas described in above-mentioned (3) step is selected from a kind of in the mist of oxygen, air, oxygen and nitrogen or oxygen and carbon dioxide.
It is 1: 40～1: 200 with volume of material than (L/g) that per minute described in the above-mentioned steps (3) feeds oxygen-containing gas.
The specific embodiment
Further illustrate content of the present invention below in conjunction with embodiment, its purpose is to be convenient for people to understand better content of the present invention:
In order to compose a piece of writing more for simplicity, below the said lipase of the present invention is represented with code name A respectively, wherein A
1Represent Lipomod 034P, A
2Represent Lipomod 29P, A
3Represent Lipomod 166P.Enzymic hydrolysates by the bio-transformation gained is represented with B, handles the product that obtains through oxidation thermal cracking and represents with C.
Embodiment 1
(1) with enzyme A
10.05% be added in chicken fat and the buffering liquid mixture by mass percentage, under 40 ℃ and 400rpm stirring condition, carry out enzymolysis, obtain enzymic hydrolysates B behind the 8h
1, then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out.Chicken fat and buffer solution weight ratio are 7: 3.
(2) take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 200 ℃,, react 1h at least, obtain the meat flavour perfume products C with 0.2L/min flow velocity aerating oxygen
1
Embodiment 2
(1) at first with enzyme A
20.5% be added in chicken fat and the buffering liquid mixture by mass percentage, under 40 ℃ and 400rpm stirring condition, carry out enzymolysis, obtain enzymic hydrolysates B behind the 4h
2, then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out.Lard and buffer solution weight ratio are 1: 1.
(2) take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 150 ℃, with 0.4L/min flow velocity bubbling air, reaction 1h obtains the meat flavour perfume products C
2
Embodiment 3
(1) at first with enzyme A
30.1% be added in sheep oil and the buffering liquid mixture by mass percentage, carry out enzymolysis on 40 ℃ and 400rpm, enzymolysis carries out 6h at least, obtains enzymic hydrolysates B
3, then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least.Sheep oil and buffer solution weight ratio are 3: 1.
(2) take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 250 ℃, with the mixture of 0.6L/min flow velocity aerating oxygen and nitrogen, reaction 1h obtains the meat flavour perfume products C
3
Embodiment 4
(1) at first with enzyme A
11.0% be added in butter and the buffering liquid mixture by mass percentage, on 40 ℃ and 400rpm, carry out enzymolysis,, enzymolysis carries out 3h, obtains enzymic hydrolysates B
4, then with above-mentioned zymolyte at 75～85 ℃ of enzyme 10min that go out at least.Butter and buffer solution weight ratio are 2: 3.
(2) take by weighing above-mentioned sample 40g, add in the there-necked flask of band condensing reflux pipe, be warming up to 300 ℃,, react 1h at least, obtain the meat flavour perfume products C with the mist of 0.8L/min flow velocity aerating oxygen and carbon dioxide
4
Claims (7)
1. one kind is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow,
Comprise the steps:
(1) 0.05～1.0% (g/g) of lipase according to animal tallow content dropped in the mixture of animal tallow and buffer solution, stir, under 30～60 ℃ of conditions of temperature, enzymolysis 3～8 hours.
(2) step (1) the gained zymolyte enzyme 10～30min that under the condition of 75～85 ℃ of temperature, goes out.
(3) zymolyte with step (2) gained changes in the reactor of band condensation reflux unit, heats up, and feeds oxygen-containing gas, reacts 0.5～2 hour, gets meat flavour perfume.
2. according to claim 1 is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow, it is characterized in that, in the step (1), the weight ratio of animal tallow and buffer solution (g/g) is: 2: 3～3: 1.
3. according to claim 1 is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow, it is characterized in that, in the step (1), cushioning liquid is that concentration is a kind of in dipotassium hydrogen phosphate, sodium hydrogen phosphate, citric acid tri potassium and the citric acid three sodium solution of 0.05～0.1mol/L or their mixed liquor.
4. according to claim 1 is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow, it is characterized in that, in the step (1), described animal tallow is a kind of in chicken fat, butter, lard, the sheep oil.
5. according to claim 1 is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow, it is characterized in that, the reaction temperature in the step (3) is 150～300 ℃.
6. according to claim 1 is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow, it is characterized in that oxygen-containing gas is to be selected from a kind of in the mist of oxygen, air, oxygen and nitrogen and oxygen and carbon dioxide in the described step (3).
7. according to claim 1 is the method that the feed oxygen heat-transmission is cracked into meat flavour perfume with the enzyme hydrolysis animal tallow, it is characterized in that, per minute feeding oxygen-containing gas is 1: 40～1: 200 with volume of material than (L/g) in the described step (3).
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| CNA200710172681XA CN101194704A (en) | 2007-12-21 | 2007-12-21 | Method for oxidation heat cracking of meat flavour perfume with enzyme hydrolysis adipose as raw material |
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| CNA200710172681XA CN101194704A (en) | 2007-12-21 | 2007-12-21 | Method for oxidation heat cracking of meat flavour perfume with enzyme hydrolysis adipose as raw material |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444290A (en) * | 2008-12-24 | 2009-06-03 | 华南农业大学 | Engineering technique preparation method of traditional Chinese bacon-flavor essence |
| CN101993606A (en) * | 2010-10-13 | 2011-03-30 | 广西巴帝食品有限责任公司 | Method and device for preparing caramel colour |
| CN102246946A (en) * | 2011-07-25 | 2011-11-23 | 江南大学 | Method for preparing meat flavor precursor by controlling enzymolysis-mild heating oxidation of fats |
| WO2013087420A2 (en) | 2011-12-12 | 2013-06-20 | Nestec S.A. | Enzymatically hydrolysed lipids as flavour ingredients |
| CN106983116A (en) * | 2017-03-22 | 2017-07-28 | 南京农业大学 | A kind of preparation method of high-quality chicken soup |
| CN107920545A (en) * | 2015-10-02 | 2018-04-17 | J-制油株式会社 | Fat or oil composition and preparation method thereof |
| CN108634277A (en) * | 2018-05-08 | 2018-10-12 | 合肥工业大学 | A kind of plant protein source meat flavour flavouring and preparation method thereof |
| WO2019093466A1 (en) | 2017-11-09 | 2019-05-16 | 高砂香料工業株式会社 | Oil-and-fat composition and manufacturing method therefor |
-
2007
- 2007-12-21 CN CNA200710172681XA patent/CN101194704A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101444290A (en) * | 2008-12-24 | 2009-06-03 | 华南农业大学 | Engineering technique preparation method of traditional Chinese bacon-flavor essence |
| CN101993606A (en) * | 2010-10-13 | 2011-03-30 | 广西巴帝食品有限责任公司 | Method and device for preparing caramel colour |
| CN102246946A (en) * | 2011-07-25 | 2011-11-23 | 江南大学 | Method for preparing meat flavor precursor by controlling enzymolysis-mild heating oxidation of fats |
| CN102246946B (en) * | 2011-07-25 | 2013-03-06 | 江南大学 | Method for preparing meat flavor precursor by controlling enzymolysis-mild heating oxidation of fats |
| CN103987277A (en) * | 2011-12-12 | 2014-08-13 | 雀巢产品技术援助有限公司 | Enzymatically hydrolysed lipids as flavour ingredients |
| WO2013087420A3 (en) * | 2011-12-12 | 2014-02-20 | Nestec S.A. | Enzymatically hydrolysed lipids as flavour ingredients |
| WO2013087420A2 (en) | 2011-12-12 | 2013-06-20 | Nestec S.A. | Enzymatically hydrolysed lipids as flavour ingredients |
| CN107920545A (en) * | 2015-10-02 | 2018-04-17 | J-制油株式会社 | Fat or oil composition and preparation method thereof |
| CN106983116A (en) * | 2017-03-22 | 2017-07-28 | 南京农业大学 | A kind of preparation method of high-quality chicken soup |
| CN106983116B (en) * | 2017-03-22 | 2019-11-12 | 南京农业大学 | A kind of preparation method of high-quality chicken soup |
| WO2019093466A1 (en) | 2017-11-09 | 2019-05-16 | 高砂香料工業株式会社 | Oil-and-fat composition and manufacturing method therefor |
| US11540530B2 (en) | 2017-11-09 | 2023-01-03 | Takasago International Corporation | Oil-and-fat composition and manufacturing method thereof |
| CN108634277A (en) * | 2018-05-08 | 2018-10-12 | 合肥工业大学 | A kind of plant protein source meat flavour flavouring and preparation method thereof |
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Open date: 20080611 |