CN101606673B - Oxidated duck fat for preparing duck meat taste essence - Google Patents
Oxidated duck fat for preparing duck meat taste essence Download PDFInfo
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- CN101606673B CN101606673B CN2009100697414A CN200910069741A CN101606673B CN 101606673 B CN101606673 B CN 101606673B CN 2009100697414 A CN2009100697414 A CN 2009100697414A CN 200910069741 A CN200910069741 A CN 200910069741A CN 101606673 B CN101606673 B CN 101606673B
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Abstract
The invention provides an oxidated duck fat for preparing duck meat taste essence, which has the peroxide value of 20-2200mmol/kg, anisidine value of 260-500, and the acid value of 0.2-20gKOH/kg fat. A method for preparing the oxidated duck fat comprises the steps: in a reaction kettle provided with an aeration device, natural duck fat is filled with air and stirred under the conditions that the stirring rotation speed is 100-1000r/min and the temperature is 80-180 DEG C; the air velocity is 0.5-5m<3>/kg. h, and the oxidation time is 0.5-10h; the prepared natural duck fat is taken as the main raw material for preparing the essence; therefore, the invention has the advantages of novel selected material, easy acquisition and low cost. Furthermore, the essence prepared by the oxidated duck fat has aromatic flavor, lasting fragrance and strong natural feeling.
Description
Technical field
The invention belongs to the food ingredient technical field, particularly a kind of oxidated duck fat that is used to prepare duck-flavor essence.
Background technology
Along with the continuous development of flavour of food products, the duck local flavor has purposes widely in food production fields such as instant noodles, instant bean vermicelli, soup stock, leisure food, meat products, roast duck.At present the main production method of duck food essence is to utilize the allotment of fabricated food spices and to be that major ingredient is main through two kinds of methods of reaction for preparation with animal protein, hydrolytic liquid of plant protein; Utilize the production method technology of fabricated food spices allotment simple; The product flavor strength is big; But often fragrance is true to nature inadequately, and the synthetic perfume sensation obviously; Though with animal protein, hydrolytic liquid of plant protein be major ingredient pass through reaction for preparation method mouthfeel circle and, natural sense is strong, also exists the fragrance fragrance characteristic obvious inadequately, the intensity problem of lower.
For solving the problems of the technologies described above, the invention provides a kind of oxidated duck fat, utilize this oxidated duck fat to carry out Maillard reaction and can produce and have strong volatility, characteristic outstanding all kinds of meat flavors true to nature.The existing fatty kind of mainly utilizing with the method for utilizing fat control oxidation to produce food flavor is lard, chicken fat, tallow or plant wet goods, because the restriction of its raw material type can not well produce the duck local flavor, has the single shortcoming of local flavor.
It is true to nature outstanding that the natural duck fat of the present invention preparation is that the essence of primary raw material preparation has a duck flavor, the characteristics of fragrance aromatic flavour.Natural duck fat of the present invention obtains easily, and production technology is simple, and cost is lower, is the good raw material of preparation natural duck essence.
Summary of the invention
For solving the defective that exists in the present duck meat essence preparation; The invention provides a kind of oxidated duck fat that is used to prepare duck-flavor essence; The peroxide value of this oxidated duck fat is 20-2200mmol/kg, and anisidine value is 260-500, and acid number is a 0.2-20gKOH/kg fat; Preferably the peroxide value of oxidated duck fat is 120-800mmol/kg, and anisidine value is 300-450, and acid number is a 0.2-15gKOH/kg fat; More preferably, the peroxide value of oxidated duck fat is 200-500mmol/kg, and anisidine value is 300-450, and acid number is a 5-10gKOH/kg fat.
The preparation of above-mentioned oxidated duck fat comprises the steps:
In the agitated reactor of air-breather is housed, be 100-1000r/min with natural duck fat at speed of agitator, bubbling air stirs under 80 ℃ of-180 ℃ of temperature conditions, and air velocity is 0.5-5m3/kg.h, and oxidization time is 0.5-10h;
Preferably, speed of agitator is 200-800r/min, and temperature is 100-140 ℃, and air velocity is 1-3m3/kg.h, and oxidization time is 1-5h.
The method of utilizing above-mentioned oxidated duck fat to prepare natural duck-flavor essence is:
In agitated reactor, add wood sugar 0.1%-10%, glucose 1%-10%, L-cysteine hydrochloride 0.5%-20%; HVP liquid 5%-80%, water 10%-80%, oxidated duck fat 0.1%-10%; The summation of the quality percentage composition of raw material is 100%, and above-mentioned raw materials is mixed, and then mixed solution is carried out stirring reaction under 80 ℃-180 ℃; Speed of agitator is 100-1000r/min, obtains natural duck-flavor essence behind the reaction 30min-8h.
The analytical method of peroxide value, anisidine value, acid number can be with reference to GB/T5538-1995, GB/T530-1998, ISO6885-1998.
The beneficial effect of oxidated duck fat of the present invention is:
The natural duck fat of the present invention preparation as preparation essence primary raw material, have the novelty of selecting materials, obtain advantage with low cost easily.And the essence fragrance aromatic flavour of utilizing oxidated duck fat of the present invention to prepare, lasting is lasting, and natural sense is strong.
The specific embodiment
In order to understand the present invention, further explain the present invention with embodiment below, but do not limit protection scope of the present invention.
Embodiment 1
In the agitated reactor of air-breather is housed, add 100g duck fat and stir, speed of agitator is 300r/min; Bubbling air behind the heat temperature raising to 120 ℃, air velocity is 0.6m3/kg.h, oxidization time is 1.5h; Prepare oxidated duck fat; The peroxide value of this duck fat is 209mmol/kg, and anisidine value is 300, and acid number is a 5.2gKOH/kg fat.
Embodiment 2
In the agitated reactor of air-breather is housed, add 100g duck fat and stir, speed of agitator is 500r/min; Bubbling air behind the heat temperature raising to 130 ℃, air velocity is 0.8m3/kg.h, oxidization time is 1.0h; Prepare oxidated duck fat; The peroxide value of this duck fat is 372mmol/kg, and anisidine value is 350, and acid number is a 6.4gKOH/kg fat.
Embodiment 3
In the agitated reactor of air-breather is housed, add 100g duck fat and stir, speed of agitator is 600r/min; Bubbling air behind the heat temperature raising to 135 ℃, air velocity is 1.0m3/kg.h, oxidization time is 3.0h; Prepare oxidated duck fat; The peroxide value of this duck fat is 476mmol/kg, and anisidine value is 420, and acid number is a 8.7gKOH/kg fat.
Embodiment 4
In the agitated reactor of air-breather is housed, add 100g duck fat and stir, speed of agitator is 400r/min; Bubbling air behind the heat temperature raising to 140 ℃, air velocity is 1.5m3/kg.h, oxidization time is 2.5h; Prepare oxidated duck fat; The peroxide value of this duck fat is 526mmol/kg, and anisidine value is 510, and acid number is a 10.6gKOH/kg fat.
Utilize the foregoing description 4 described oxidated duck fat preparations to have the duck meat essence of the fragrant duck local flavor of sauce as follows:
In agitated reactor, add wood sugar 5g, glucose 5g, L-cysteine hydrochloride 10g, HVP liquid 62g, water 14g; Oxidated duck fat 4g; Carry out stirring reaction under 140 ℃, speed of agitator is 450r/min, obtains to have the duck meat essence of the fragrant duck local flavor of sauce behind the reaction 3.2h; Wherein HVP liquid is bought from Beijing red scientific & trading Co., Ltd. all over the sky, and name of product is a HVP-5 liquid.
Oxidated duck fat of the present invention and preparation method thereof is described through concrete embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose; Its relevant change does not all break away from content of the present invention; All similar replacements and change will become apparent to those skilled in the art that all to be regarded as and are included within the scope of the present invention.
Claims (4)
1. oxidated duck fat that is used to prepare duck-flavor essence; The peroxide value that it is characterized in that this oxidated duck fat is 20-2200mmol/kg, and anisidine value is 260-500, and acid number is a 0.2-20gKOH/kg fat; The preparation of this oxidated duck fat comprises the steps: in the agitated reactor of air-breather is housed; Is 100-1000r/min with natural duck fat at speed of agitator, and bubbling air stirs under 80 ℃ of-180 ℃ of temperature conditions, and air velocity is 0.5-5m
3/ kg.h, oxidization time are 0.5-10h.
2. oxidated duck fat according to claim 1, the peroxide value that it is characterized in that oxidated duck fat is 120-800mmol/kg, and anisidine value is 300-450, and acid number is a 0.2-15gKOH/kg fat.
3. oxidated duck fat according to claim 2, the peroxide value that it is characterized in that oxidated duck fat is 200-500mmol/kg, and anisidine value is 300-450, and acid number is a 5-10gKOH/kg fat.
4. oxidated duck fat according to claim 1 is characterized in that speed of agitator is 200-800r/min, and temperature is 100-140 ℃, and air velocity is 1-3m
3/ kg.h, oxidization time are 1-5h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100697414A CN101606673B (en) | 2009-07-16 | 2009-07-16 | Oxidated duck fat for preparing duck meat taste essence |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100697414A CN101606673B (en) | 2009-07-16 | 2009-07-16 | Oxidated duck fat for preparing duck meat taste essence |
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| Publication Number | Publication Date |
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| CN101606673A CN101606673A (en) | 2009-12-23 |
| CN101606673B true CN101606673B (en) | 2012-06-06 |
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| CN2009100697414A Expired - Fee Related CN101606673B (en) | 2009-07-16 | 2009-07-16 | Oxidated duck fat for preparing duck meat taste essence |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105029342A (en) * | 2015-06-16 | 2015-11-11 | 上海应用技术学院 | Preparation method for roast duck flavored duck meat fragrance base |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430914A (en) * | 2003-01-10 | 2003-07-23 | 巢中进 | Chicken flavor monosodium glutamate and its prodn. technique |
| CN101253966A (en) * | 2008-02-25 | 2008-09-03 | 邓凡胜 | Seasoner for roasting fowl |
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- 2009-07-16 CN CN2009100697414A patent/CN101606673B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430914A (en) * | 2003-01-10 | 2003-07-23 | 巢中进 | Chicken flavor monosodium glutamate and its prodn. technique |
| CN101253966A (en) * | 2008-02-25 | 2008-09-03 | 邓凡胜 | Seasoner for roasting fowl |
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| CN101606673A (en) | 2009-12-23 |
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Owner name: TIANJIN CHUNYU FOOD ADDITIVES CO., LTD. Free format text: FORMER OWNER: CHUNFA FOOD MATERIAL CO., LTD., TIANJIN Effective date: 20120308 |
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Free format text: CORRECT: ADDRESS; FROM: 300300 DONGLI, TIANJIN TO: 300300 BINHAI NEW DISTRICT, TIANJIN |
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Effective date of registration: 20120308 Address after: 300300, 235, Kangda street, Dagang District, Tianjin Applicant after: Tianjin Chunyu Food Ingredients Co., Ltd. Address before: 300300 No. 11 Li Bei Road, Dongli Economic Development Zone, Tianjin Applicant before: Tianjin Chunfa Food Ingredients Co., Ltd. |
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