CN101690580A

CN101690580A - Method for preparing pork-flavor essence by utilizing extrusion technique

Info

Publication number: CN101690580A
Application number: CN200910306529A
Authority: CN
Inventors: 刘欢; 郝学财; 邢海鹏
Original assignee: TIANJIN CHUNFA FOOD INGREDIENTS CO Ltd
Current assignee: TIANJIN CHUNFA FOOD INGREDIENTS CO Ltd
Priority date: 2009-09-03
Filing date: 2009-09-03
Publication date: 2010-04-07
Anticipated expiration: 2029-09-03
Also published as: CN101690580B

Abstract

The invention relates to a method for preparing pork-flavor essence by utilizing extrusion technique. The method comprises the following steps: taking 0.5 to 15 percent of amino acid, 0.5 to 15 percent of reducing sugar, 0.5 to 45 percent of proteins, 0 to 15 percent of spices, 5 to 60 percent of carrier, 0 to 10 percent of water and 0 to 35 percent of flavoring agents by mass; mixing raw materials well; setting a twin-screw extrusion-expansion machine according to a value; conveying the raw materials from a hopper to an extruder for extrusion at a speed between 20 and 500 kg/hour; extruding materials from a die mouth; cooling the obtained materials to room temperature; milling the obtained materials by use of a mill; and obtaining powdery reactive pork-flavor essence. The method has the advantages of adopting a twin-screw extrusion technique to prepare pork essence, ensuring strong pork-flavor characteristics of the prepared essence and making up for the deficiency of conventional preparation methods in aroma.

Description

A kind of method of utilizing extrusion technique to prepare pork-flavor essence

Technical field

The present invention relates to a kind of preparation method of pork essence, particularly a kind of method of utilizing extrusion technique to prepare pork-flavor essence 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.

Raising day by day along with living standard, back to nature, seek pollution-free food and become the tendency of the day, at present, the technology of preparation pork essence is mainly based on Maillard reaction, it is full that the essence of using the Maillard reaction preparation has local flavor, characteristics such as fragrance natural harmony, but that shortcoming is the characteristic of pork is slightly inadequate.

Summary of the invention

In order to remedy the deficiency of above-mentioned Maillard reaction preparation, the inventor has passed through a large amount of development test work, found a kind of can remedy traditional Maillard reaction odor characteristic the extrusion technique of outstanding shortcoming prepare essence.

The purpose of this invention is to provide a kind of method of utilizing extrusion technique to prepare pork-flavor essence.

Purpose of the present invention is achieved through the following technical solutions, and comprises step:

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, adjust 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 by the mould mouth of extruder;

4) step 3) gained material is cooled to room temperature after, pulverize with pulverizer, obtain the response type pork-flavor essence of powdery.

Described 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.

Described 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.

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

Described 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.

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

Described 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.

In order to obtain better effect,

Preferably: the mass fraction of the raw material of getting is amino acid/11 .5%～5%, reduced sugar 3%～8%, protide 20%～25%, spice 2%～8%, carrier 10%～50%, water 2%～8%%, flavor enhancement 12%～27%.

Preferably: being set to of twin-screw extruder: the mixed zone is 80 ℃, and the shear zone is 130 ℃, and melting zone is 160 ℃, and screw speed is 150 rev/mins, by 60Kg/ hour speed raw material is transported to the extruder from hopper and pushes.

The principle of the invention:

According to material formula disclosed in this 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 high temperature of extruder inside, high pressure conditions, thereby produce that to have a local flavor fuller, the fragrance natural harmony, the strong pork essence of pork flavor characteristic.

The essence of the inventive method preparation can directly use as salt taste essence, or is mixed with allotment type salt taste essence in proportion with other carrier, flavor enhancement.

Advantage of the present invention and characteristics:

1, the inventive method adopts Twin-Screw Extrusion Technology to prepare pork essence

2, the product that makes of the inventive method has improved the pig flesh flavor feature of essence, has remedied the deficiency on the traditional preparation process method fragrance.

The specific embodiment

In order to understand the present invention, the invention will be further described below by embodiment, but do not limit the present invention.

Embodiment uses extruding and puffing technology and produces the fried pork chop flavor essence

Preparation barbecue flavor spice

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, adjusting 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.

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

Claims

1. method of utilizing extrusion technique to prepare pork-flavor essence is characterized in that comprising step:

2) each raw material is joined in the mixer mix, obtain expanded mixed material;

4) step 3) gained material is cooled to room temperature after, pulverize with pulverizer, obtain the response type pork-flavor essence of powdery;

Described 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;

Described 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;

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

Described 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;

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

2. according to the described method of utilizing extrusion technique to prepare pork-flavor essence of claim 1, it is characterized in that the mass fraction of raw material that step 1) is got is: amino acid/11 .5%～5%, reduced sugar 3%～8%, protide 20%～25%, spice 2%～8%, carrier 10%～50%, water 2%～8%%, flavor enhancement 12%～27%.

3. according to the described method of utilizing extrusion technique to prepare pork-flavor essence of claim 1, it is characterized in that being set to of twin-screw extruder: the mixed zone is 80 ℃, the shear zone is 130 ℃, melting zone is 160 ℃, screw speed is 150 rev/mins, by 60Kg/ hour speed raw material is transported to the extruder from hopper and pushes.