CN101690578B

CN101690578B - Pork-flavor essence

Info

Publication number: CN101690578B
Application number: CN200910306524A
Authority: CN
Inventors: 刘欢; 郝学财; 邢海鹏
Original assignee: Tianjin Chunfa Bio Technology Group Co Ltd
Current assignee: Tianjin Chunfa Bio Technology Group Co Ltd
Priority date: 2009-09-03
Filing date: 2009-09-03
Publication date: 2012-09-05
Anticipated expiration: 2029-09-03
Also published as: CN101690578A

Abstract

The invention relates to a pork-flavor essence. Mixed raw materials prepared by mixing amino acids, reducing sugar, proteins, spices, carrier, water, flavoring agents are added to a twin-screw extrusion-expansion machine set according to the value; the raw materials are conveyed from a hopper to an extruder for extrusion at a speed between 20 and 500 kg/hour; and the raw materials are allowed to undergo a series of maillard reaction, sugar degradation and fat oxidation and other changes at a high temperature under high pressure inside the extrusion machine, thus the pork essence with fuller flavor, natural harmonious aroma and strong pork-flavor characteristics can be produced.

Description

A kind of pork-flavor essence

Technical field

The present invention relates to a kind of pork essence, particularly a kind of outstanding more pork-flavor essence of pig flesh flavor characteristic that utilizes the extrusion technique preparation belongs to food technology field.

Background technology

Meat essence is development in recent years one of essence rapidly, be widely used in instant food, dilated food and meat products blending, be the flavor aspect.Since the seventies; Extensive studies and application have been obtained at home and abroad; The IFF company of the many in the world essence corporations such as the U.S., the BBA company of Britain, the Firmenich company of Switzerland; The Takasago company of Japan etc. all produces meat essence in a large number, and domestic meat essence annual production has also reached eight over thousands of tons.

Along with the raising day by day of living standard, back to nature, seeking pollution-free food becomes the tendency of the day; At present, pork essence is mainly synthetic through Maillard reaction, and it is full that the essence of application Maillard reaction preparation has local flavor; Characteristics such as fragrance natural harmony, but the characteristic of pork is slightly inadequate.

Summary of the invention

In order to enrich the kind of essence, the pig flesh flavor characteristic of outstanding more pork essence, the inventor has developed a kind of pork-flavor essence that can remedy traditional Maillard reaction type essence shortcoming through a large amount of development test work.

The purpose of this invention is to provide a kind of pork-flavor essence that utilizes the extrusion technique preparation.

Pork-flavor essence of the present invention prepares through following method:

1) gets amino acid 0.5%～15%, reduced sugar 0.5%～15%, protide 0.5%～45%, spice 0～15%, carrier 5%～60%, water 0～10%, flavor enhancement 0%～35% by mass fraction.

2) each raw material is joined in the mixer mix, obtain the mixture puffing raw material;

3) twin-screw extruder is preheated to: 60 ℃～130 ℃ of mixed zones, 90 ℃～160 ℃ of shear zones, 120 ℃～190 ℃ of melting zones; Afterwards step 1) gained mixture puffing raw material is joined in the loading hopper of extruder, start screw rod, adjustment screw speed to 100～400 rev/min, at the uniform velocity reinforced, the control raw material is 20～500kg/ hour from the speed that hopper is transported to the extruder; Last material is extruded through the mould mouth of extruder; After the gained material is cooled to room temperature, pulverize, obtain the response type pork-flavor essence of powdery with pulverizer.

Said amino acid is meant a kind of or its mixture in the salt that cystine, cysteine, cysteine, glycine, alanine, isoleucine, valine, phenylalanine, threonine, lysine, arginine, proline, methionine, glutamic acid, serine, asparatate, tyrosine, tryptophan, histidine, taurine and they can form.

Said reduced sugar is meant a kind of in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose or their mixture.

Said protide is meant a kind of in hydrolysis pork protein, pig ossein, yeast extract, the hydrolyzed vegetable protein or their mixture.

Said spice is meant a kind of in green onion, ginger, garlic, anise, fennel seeds, Chinese cassia tree, cloves, nutmeg, dried orange peel, Chinese prickly ash, capsicum, pepper, Radix Glycyrrhizae, basyleave, the root of Dahurain angelica, coriander, sweet basil, the tsaoko or their mixture.

Said carrier is meant a kind of in flour, starch, ground rice, the corn flour or their mixture.

Said flavor enhancement is meant a kind of among the animal tallow that is the flavor effect, pig ossein, pig animal oil, VB1, the VC or their mixture.

This is according to the disclosed material formula of the present invention, transfer rate, extruding dynamics and temperature in extruder; Raw material can produce variations such as a series of Maillard reactions, sugar degraded, fat oxidation under the inner high temperature of extruder, high pressure conditions; Thereby the pork essence that produces not only local flavor is fuller, the fragrance natural harmony, and the pig flesh flavor characteristic is more outstanding.

The application of essence of the present invention:

Can directly use as salt taste essence;

Mix the preparation salt taste essence with carrier, flavor enhancement or allotment type spices;

Advantage of the present invention and characteristics:

Pork-flavor essence of the present invention is compared with the similar flavor essence that traditional Mei Lade thermal reaction process is produced, and the pork characteristic perfume is stronger, aromatic flavour, and the mouthfeel aftertaste is long.

The specific embodiment

In order to understand the present invention, through embodiment the present invention is described further below, but does not limit the present invention.

Embodiment fried pork chop flavor essence

Get onion 20%, fresh ginger 20%, anise 16%, black pepper 16%, spiceleaf 10%, nutmeg 10%, thyme 4%, sweet basil 4% by quality, pulverize respectively, porphyrize, mix barbecue flavor spice.

Get cysteine hydrochloride 3%, glucose 3%, wood sugar 1.5%, hydrolysis pork protein 23%, pig animal oil 3.5%, barbecue flavor spice 5%, pig ossein 14%, flour 42%, water 5% by quality; Each raw material joined in the mixer mixing, obtain the extrusion raw material, is 15.7% through surveying moisture content.Twin (double) screw extruder is preheated to: the mixed zone is 80 ℃, and the shear zone is 130 ℃, and melting zone is 160 ℃.Afterwards the extrusion raw material is joined in the loading hopper of twin (double) screw extruder, start extruder, the adjustment screw speed is 150 rev/mins.By 60Kg/ hour speed raw material is transported to the extruder from hopper and pushes the about 6cm of extruding reaction material diameter; The extruding reaction material that squeezes out is cooled to room temperature, pulverizes, obtain the fried pork chop flavor essence of powdery excessively behind the screen cloth of 2mm with pulverizer.

This fried pork chop flavor essence is moisture about about 5%, is the brown powder shape, has strong fried system pork chop local flavor, can directly be used for the perfuming of meat products, instant noodles as essence, also can render palatable with the flavouring that is used for food after certain proportion flavor enhancement, carrier mix.

Claims

1. pork-flavor essence is characterized in that through following method preparation:

1) get onion 20% by mass fraction, fresh ginger 20%, anise 16%, black pepper 16%, spiceleaf 10%, nutmeg 10%, thyme 4%, sweet basil 4% is pulverized respectively, and porphyrize mixes obtaining barbecue flavor spice;

2) get barbecue flavor spice 5%, cysteine hydrochloride 3%, glucose 3%, wood sugar 1.5%, hydrolysis pork protein 23%, pig animal oil 3.5%, pig ossein 14%, flour 42%, water 5% by quality; Join in the mixer and mix, obtain the mixture puffing raw material;

3) twin-screw extruder is preheated to: 60 ℃～130 ℃ of mixed zones, 90 ℃～160 ℃ of shear zones, 120 ℃～190 ℃ of melting zones; Afterwards with step 2) gained mixture puffing raw material joins in the loading hopper of extruder, starts screw rod, adjustment screw speed to 100～400 rev/min, at the uniform velocity reinforced, the control raw material is 20～500kg/ hour from the speed that hopper is transported to the extruder; Last material is extruded through the mould mouth of extruder; After the gained material is cooled to room temperature, pulverize, obtain the barbecue flavor pork-flavor essence of powdery with pulverizer.