CN101322546B - Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract - Google Patents
Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract Download PDFInfo
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- CN101322546B CN101322546B CN2008101405828A CN200810140582A CN101322546B CN 101322546 B CN101322546 B CN 101322546B CN 2008101405828 A CN2008101405828 A CN 2008101405828A CN 200810140582 A CN200810140582 A CN 200810140582A CN 101322546 B CN101322546 B CN 101322546B
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Abstract
The invention relates to a method for preparing non-meat source red-braised pork powder by using defatted soybean meal and yeast extract, the method can effectively solve the production of the non-meat source red-braised pork powder and meet the needs in the lives; the technical proposal for realization is as follows: the non-meat source pure natural raw materials of the defatted soybean meal, the yeast extract and corn starch and the like are concentrated, degraded, rearranged and carried out the thermal decomposition reaction in a twin-screw extrusion-expansion machine, a micro-porous expanded solid is obtained, the micro-porous expanded solid is matched with other seasoning liquid and compound amino acid components in a soaking way, the micro-porous expanded solid is sent to a belt dryer by using the continuous way for carrying out the drying, then non-meat source meat flavor powder is prepared, and the non-meat source meat flavor powder is further combined with other components to prepare the seasonings with various flavors, that is, the non-meat source red-braised pork powder. The non-meat source red-braised pork powder is a substitute of pork-source meat flavor powder, the yield is high, the cost is low, the protein content is high, the aroma and the flavor are thick and vivid, the wide and harmonious pork flavor from the stewing to the barbecuing can be formed, thereby having good economic and social benefits.
Description
One, technical field
The present invention relates to field of food, particularly a kind of method that is prepared non-meat powder of pork braised in soy sauce by de-fatted soybean dregs and yeast extract.
Two, background technology
Pork is the meat that people like, taste perfume (or spice), mouthfeel is good, and food industries is as the eternal industry that concerns the people's livelihood, guarantee that food security is the prerequisite of food industries survival and development, the first element that also to be the consumer select food, the focus of food science and technology, production technology, production equipment tackling key problem especially.Ensure food safety and not only will be supervised control, also will expand trend end product.
Particularly, make pork have potential safety problem at current a large amount of use veterinary vaccines, veterinary drug, bio-hormone and feed addictive.Along with present growth in the living standard, " vegetarian diet, nutrition, delicious food, health, safely " becomes the trend and the trend of food consumption, and pork source meat face powder does not satisfy vegetable food, halal food, Jew's food and these specific (special) requirements of healthy food.
In addition, the course of reaction of traditional meat face powder is separated with drying course, usually contain the moisture about 40% in the reactant, reaction time reaches 5 hours, the limit border ring stirs, product is paste or flow-like, needs through further concentrating and the dry product that just can obtain paste or powdery, has long, problem such as energy consumption is big, flavor loss is many and production efficiency is low drying time.
Therefore, expensive, poor efficiency in the production of pork source meat face powder and application limitation are unsatisfactory.Can utilize non-meat source raw material to replace pork source raw material to prepare non-meat powder of pork braised in soy sauce now, to satisfy the more demand of people?
Three, summary of the invention
At above-mentioned situation, for overcoming the defective of prior art, the present invention's purpose is exactly the approach that opens non-meat source feedstock production braised pork with soy sauce powder, thereby provide the method for preparing non-meat powder of pork braised in soy sauce by de-fatted soybean dregs and yeast extract, can effectively solve the production of non-meat powder of pork braised in soy sauce, to satisfy the needs of problems in the life, the technical scheme of its realization is, at first with de-fatted soybean dregs, non-meat such as yeast extract and cornstarch source pure natural raw material concentrates in twin-screw extruder, degraded, reset and pyrolysis (Maillard reaction), obtain the expanded solid of micropore shape, again with the expanded solid of micropore shape to soak the baste that the pouring mode is equipped with other, the compound amino acid composition, entering belt drying machine with continuation mode dries, make non-meat source meat face powder then, further combine with other components, thereby can be made into the flavoring of various local flavors, i.e. non-meat powder of pork braised in soy sauce.The present invention is the substitute of pork source meat face powder, and the production capacity height, cost is low, protein content is high, the fragrance aromatic flavour is true to nature, can form the Pork local flavor that boils the broad harmony of barbecue from stewing, and good economic and social benefit is arranged.
Four, description of drawings
Accompanying drawing is a process chart of the present invention.
Five, the specific embodiment
Below in conjunction with process chart the specific embodiment of the present invention is elaborated.
Choose non-meat source raw material: de-fatted soybean dregs 50-60% with percentage by weight, yeast extract 10-15%, cornstarch 8-12% and surplus are water, at first with de-fatted soybean dregs, yeast extract and cornstarch mix, after 18-25 ℃ of bottom adds the waterside and stirs, static 20-60 minute, pack into then and react under the bulking machine, charging rate is 350-400r/min, at 140-160 ℃, moment is finished Maillard reaction in the rotating speed of 600-800r/min, form the expanded solid of micropore shape, make major ingredient by the expanded solid of micropore shape, again by weight percentage: micropore shape expanded solid 70-75%, hydrolyzed vegetable protein 12-17%, compound amino acid 10-15% makes raw material, compound amino acid and hydrolyzed vegetable protein liquid are mixed, soak again in the poroid in a subtle way expanded solid of pouring, the flavor ageing 2-3 hour, enter belt drying machine more in a continuous manner and carry out dry secondary thermal response, form non-meat source reactant, through being ground into granularity is the non-meat of 100-120 purpose source meat face powder, make base-material with non-meat source meat face powder, again by weight percentage: non-meat source meat face powder 40-50%, salt 13-17%, sugar 7-9%, monosodium glutamate 11-14%, I+G (flavour nucleotide disodium) 0.3-0.6%, ginger powder 1-2%, zanthoxylum powder 0.1-0.3%, anise powder 0.3-0.5%, ground cinnamon 0.1-0.3%, onion powder 2-4%, haw powder 0.3-0.6%, white pepper powder 0.3-0.6%, liquid pork essence 0.15-0.25%, maltodextrin 11-14%, total amount is 100%, mixed through evenly stirring, make non-meat powder of pork braised in soy sauce, efficiently solve the needs of people the braised pork with soy sauce powder.
Said Maillard reaction is meant a kind of non-enzymatic browning that extensively is present in food industry, it is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), intend melanocyte through final macromolecular substances melanoidin or the title that generates brown or even black of complicated course, so claim the carbonyl ammonia react again.Because be that french chemist Mei Lade (LCmaillard) proposes, so claim Maillard reaction.Among the present invention, the influence of Maillard reaction is the generation to fragrance and color and luster, and Maillard reaction can produce required or unwanted fragrance of people and color and luster.For example leucine and glucose at high temperature react, and can produce the bread perfume (or spice) of pleasant.And in food production storages such as Chinese chestnut, squid and in the Closed Circulation in Sugar Production, just need to suppress Maillard reaction to reduce the generation of brown stain.
Said hydrolyzed vegetable protein liquid is the commercially available prod, as Baoding product that health food ingredient Co., Ltd produces of newly distinguishing the flavor of; Said compound amino acid is by weight percent meter: lactose 35%, cysteine 10%, alanine 30%, Cobastab
15%, glycine 20% mixes and makes;
Said de-fatted soybean dregs claims low sex change de-fatted soybean dregs again, is the commercially available prod, as the product of science and technology Group Co.,Ltd of mental faculties in quescent slate group production.
Said yeast extract claims yeast extraction (Yeast Extract) again, is the commercially available prod, as the product of packet header flavor derived food Co., Ltd production.
The present invention also can be realized by following method: choose the non-meat source raw material with percentage by weight: de-fatted soybean dregs 55%, yeast extract 12%, cornstarch 10% and water 23%, earlier with de-fatted soybean dregs 55%, yeast extract 12% and cornstarch 10% mixes, add 23% water then, under 20 ℃, the limit adds the waterside and stirs, after stirring, left standstill 30 minutes, add in the twin-screw extruder then and react, feeding machine charging rotating speed is 360r/min, material evenly enters in the electrically heated machine thorax continuously by feeding machine (system), at electric current is 35-40A, reaction temperature is 150 ℃, material can be finished Maillard reaction moment under the height of screw rod is extruded the comprehensive function of spreading to screw rod shearing power, soybean protein sex change in the Maillard reaction, systematism, degraded, reset and produce flavor substance, corn starch pasting, be degraded to maltose, caramelization takes place in carbohydrate self, carbohydrate and amino acid generation Maillard reaction, water in the material participates in reaction on the one hand, is extruding back flash evapn formation microcellular structure on the other hand.In twin-screw extruder, high temperature, short time has been finished and has been concentrated, degraded, reset, the thermal decomposition complex series of reactions, and interact again between the component of each raw material, at high temperature merge and become new flavor substance, it is the expanded solid of micropore shape, again by weight percentage: micropore shape expanded solid 73%, hydrolyzed vegetable protein 15%, compound amino acid 12% is made raw material, compound amino acid and hydrolyzed vegetable protein liquid are mixed, soak again in the poroid in a subtle way expanded solid of pouring, the flavor ageing 2.5 hours, enter belt drying machine more in a continuous manner and carry out dry secondary thermal response, form non-meat source reactant, through being ground into granularity is the non-meat of 110 purposes source meat face powder, again by weight percentage: non-meat source meat face powder 45%, salt 15%, sugar 8.0%, monosodium glutamate 13%, I+G (flavour nucleotide disodium) 0.5%, ginger powder 1.5%, zanthoxylum powder 0.2%, anise powder 0.4%, ground cinnamon 0.2%, onion powder 3.0%, haw powder 0.5%, white pepper powder 0.5%, liquid pork essence 0.2%, maltodextrin 12.0%, mixed through evenly stirring, make non-meat powder of pork braised in soy sauce, efficiently solve the needs of people the braised pork with soy sauce powder.
Product of the present invention meets the regulation of country to food quality and sanitary standard after testing fully, sees following two tables for details:
Non-meat powder of pork braised in soy sauce quality index table one
| Project | Index |
| Moisture, %≤ | 7 |
| Protein, % 〉= | 35 |
| Arsenic (in As), mg/kg≤ | 0.5 |
| Plumbous (in Pb), mg/kg≤ | 1.0 |
Non-meat powder of pork braised in soy sauce microbiological indicator table two
| Project | Index |
| Total plate count, (cfu/g) | ≤5000 |
| Coliform, (MPN/100g) | ≤30 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Do not detect |
In a word, the birth of non-meat powder of pork braised in soy sauce will produce significant impact to seasoning essence with continuous development, present China seasoning essence is produced the impetus of revolution, for creative contribution is made in the development and use of non-meat source raw material, be the food ingredient of desirable safety and Health, it is applied and must benefit society.
Claims (2)
1. method for preparing non-meat powder of pork braised in soy sauce by de-fatted soybean dregs and yeast extract, it is characterized in that, non-meat source raw material with percentage by weight: de-fatted soybean dregs 50-60%, yeast extract 10-15%, cornstarch 8-12% and surplus are water, at first with de-fatted soybean dregs, yeast extract and cornstarch mix, after 18-25 ℃ of bottom adds the waterside and stirs, static 20-60 minute, pack into then and react in the bulking machine, charging rate is 350-400r/min, at 140-160 ℃, moment is finished Maillard reaction in the rotating speed of 600-800r/min, generate the expanded solid of micropore shape, again by weight percentage: micropore shape expanded solid 70-75%, hydrolyzed vegetable protein 12-17%, compound amino acid 10-15% makes raw material, compound amino acid and hydrolyzed vegetable protein are mixed, soak again in the poroid in a subtle way expanded solid of pouring, the flavor ageing 2-3 hour, enter the belt drying machine drying more in a continuous manner, carry out the secondary thermal response, form non-meat source reactant, through being ground into granularity is the non-meat of 100-120 purpose source meat face powder, again by weight percentage: non-meat source meat face powder 40-50%, salt 13-17%, sugar 7-9%, monosodium glutamate 11-14%, I+G 0.3-0.6%, ginger powder 1-2%, zanthoxylum powder 0.1-0.3%, anise powder 0.3-0.5%, ground cinnamon 0.1-0.3%, onion powder 2-4%, haw powder 0.3-0.6%, white pepper powder 0.3-0.6%, liquid pork essence 0.15-0.25%, maltodextrin 11-14%, total amount is 100%, through evenly stirring the mixed non-meat powder of pork braised in soy sauce of making; Said compound amino acid is by weight percent meter: lactose 35%, cysteine 10%, alanine 30%, Cobastab
15%, glycine 20% mixes and makes.
2. the method for preparing non-meat powder of pork braised in soy sauce by de-fatted soybean dregs and yeast extract according to claim 1, it is characterized in that, choose non-meat source raw material: de-fatted soybean dregs 55% with percentage by weight, yeast extract 12%, cornstarch 10% and water 23%, earlier with de-fatted soybean dregs 55%, yeast extract 12% and cornstarch 10% mixes, add 23% water then, under 20 ℃, the limit adds the waterside and stirs, after stirring, left standstill 30 minutes, add in the twin-screw extruder then and react, feeding machine charging rotating speed is 360r/min, material evenly enters in the electrically heated machine thorax continuously by feeding machine, under 150 ℃, material can be finished Maillard reaction moment and generate the expanded solid of micropore shape under the height of screw rod is extruded the comprehensive function of spreading to screw rod shearing power, again by weight percentage: micropore shape expanded solid 73%, hydrolyzed vegetable protein 15%, compound amino acid 12% is made raw material, compound amino acid and hydrolyzed vegetable protein are mixed, soak again in the poroid in a subtle way expanded solid of pouring, the flavor ageing 2.5 hours, enter the belt drying machine drying more in a continuous manner, carry out the secondary thermal response, form non-meat source reactant, through being ground into granularity is the non-meat of 110 purposes source meat face powder, again by weight percentage: non-meat source meat face powder 45%, salt 15%, sugar 8.0%, monosodium glutamate 13%, I+G 0.5%, ginger powder 1.5%, zanthoxylum powder 0.2%, anise powder 0.4%, ground cinnamon 0.2%, onion powder 3.0%, haw powder 0.5%, white pepper powder 0.5%, liquid pork essence 0.2%, maltodextrin 12.0% is through evenly stirring the mixed non-meat powder of pork braised in soy sauce of making; Said compound amino acid is by weight percent meter: lactose 35%, cysteine 10%, alanine 30%, Cobastab
15%, glycine 20% mixes and makes.
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|---|---|---|---|
| CN2008101405828A CN101322546B (en) | 2008-07-15 | 2008-07-15 | Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract |
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| CN2008101405828A CN101322546B (en) | 2008-07-15 | 2008-07-15 | Method for preparing non-meat powder of pork braised in soy sauce from degreasing soybean meal and yeast extract |
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| CN101322546A CN101322546A (en) | 2008-12-17 |
| CN101322546B true CN101322546B (en) | 2011-12-14 |
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| CN102077977A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Method for preparing essence with chicken flavor |
| CN102266064A (en) * | 2011-06-08 | 2011-12-07 | 福州大学 | Bean pulp meat-imitation food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081329A (en) * | 1992-07-21 | 1994-02-02 | 河南省鄢陵县食品厂 | Fresh-keeping style process of producing bean product and prescription thereof |
| CN1505944A (en) * | 2002-12-12 | 2004-06-23 | 刘丁山 | Artificial lean meat and its production process |
| CN1522597A (en) * | 2003-02-28 | 2004-08-25 | 奚存库 | Composition for preparing soybean meat analogues product |
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2008
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081329A (en) * | 1992-07-21 | 1994-02-02 | 河南省鄢陵县食品厂 | Fresh-keeping style process of producing bean product and prescription thereof |
| CN1505944A (en) * | 2002-12-12 | 2004-06-23 | 刘丁山 | Artificial lean meat and its production process |
| CN1522597A (en) * | 2003-02-28 | 2004-08-25 | 奚存库 | Composition for preparing soybean meat analogues product |
Non-Patent Citations (2)
| Title |
|---|
| 余小领等.豆蛋肉脯的品质影响因素初探.《食品工业科技》.2001,第22卷(第3期),第28-29页. * |
| 范京辉等.植物源性鸡肉品质改进添加剂的试验研究.《中国家禽业——机遇与挑战——第十三次全国家禽学术讨论会论文集》.2007,463-467. * |
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