CN101744213A

CN101744213A - Fatty-type duck meat essence technology

Info

Publication number: CN101744213A
Application number: CN200810204030A
Authority: CN
Inventors: 刘源; 谢颖; 陶宁萍; 王锡昌
Original assignee: Shanghai Maritime University
Current assignee: Shanghai Maritime University; Shanghai Ocean University
Priority date: 2008-12-04
Filing date: 2008-12-04
Publication date: 2010-06-23

Abstract

The invention discloses a method for preparing fatty-type duck meat essence, which comprises the steps: a. 2 to 5 times of distilled water, 1 to 3 percent of protamex, and 1 to 4 percent of flavorzyme a certain weight of duck meat are added in an enzymolysis container to carry out enzymolysis under the conditions of a pH ranging from 6.0 to 7.0, enzymolysis time ranging from 6 to 9 hours and enzyme inactivation; b. 3 to 15 percent of glucose, 3 to 15 percent of edible salt, 0.1 to 0.5 percent of VC, 0.5 to 2.5 percent of VB1, and 0.05 to 0.2 percent of garlic powder are added in enzymolysis solution with a pH ranging from 5 to 7 at a temperature ranging from 100 to 130 DEG C to carry out a reaction for 20 to 100 minutes; c. the fat in duck skins is extracted with the Soxhlet extraction method and the maltodextrin is used as carrier under an input concentration ranging from 10 to 50 percent, at an air inlet temperature ranging from 110 to 160 DEG C and an air outlet temperature ranging from 40 to 80 DEG C. The fatty-type duck meat essence has rich duck flavor, pleasing fragrance and sweetness and slight garlic smell and obvious and outstanding salty and fresh flavor, no bitter, uniform powder, better water solubility, is extremely easy to resolve in the water with water solution clear, transparent and free from sediments and has very great commercial value.

Description

Fatty-type duck meat essence technology

Technical field

The present invention relates to a kind of preparation technology of food additives, relate to a kind of method of utilizing duck to prepare duck meat essence in particular.

Background technology

Meat essence is the nearly 30 years novel flavoring essences of a class that grow up, and comprises the flavoring essence of a series of animal meat goods fragrance of pork essence, beef flavor, chicken essence, mutton essence, ham essence and various seafood essence etc.It is widely used in adding in the incense products of infant industryizatioies such as instant food, purpose compound flavour enhancer, frozen food, puffed leisure food and meat products.

At present, domestic and international research for meat essence mainly concentrates on pig, ox, sheep and chicken etc.But the research to duck meat essence is less.

Summary of the invention

This patent utilizes the multiple protein enzyme that duck is hydrolyzed, and on the single factor experiment basis, obtains being used for the optimum hydrolysising condition of duck proteolysis by orthogonal test.With the duck enzymolysis liquid is base-material, by adding recuding sugars material and some other additive, the Maillard reaction condition is optimized, and makes duck liquid quelite with rich flavor.Behind the duck fat and the mixing of duck liquid local flavor material with extracting, carry out spray-dried powdersization again.Concrete manufacturing process is as follows:

A. material

Sample: magnificent English board cherry bone thin duck brisket (band duck skin);

Protease: compound protease, flavor protease, Alcalase 3.0T alkali protease, Alcalase 2.4L alkali protease, A.S1398 bacillus subtilis neutral proteinase;

Edible salt, Vc, V _B1, garlic powder etc.;

B. preparation process

1. will freeze duck and thaw, its lean meat chopping is got in peeling, and the broken duck that takes by weighing certain mass is put into the enzymolysis container, adds

The quality of going into distilled water be broken duck quality 2-5 doubly between.

2. transfer in pH to the 6.0-7.0 scope with 0.1mol/L NaOH.

3. add compound protease between the 1%-3% and the flavor protease between the 1%-4% simultaneously.

4. at enzymatic hydrolysis condition be: between hydrolysis temperature 40-55 ℃, enzymolysis time is between 6-9 hour, carries out enzymolysis.Last

State the enzymolysis liquid that enzymolysis under the condition can obtain maximum enzymolysis degree.

The enzymolysis container heat temperature raising that 5. enzymolysis liquid will be housed is to boiling, and the enzyme that goes out after five minutes finishes.

6. the enzymolysis liquid of enzyme of will going out filters, and gets its filtrate and adds 3-15% glucose, 3-15% edible salt, 0.1-0.5%Vc, 0.5-2.5%V _B1, 0.05-0.2% garlic powder.Standby after stirring.

7. place condition to be above-mentioned standby enzymolysis liquid: temperature 100-130, pH value are to carry out Maillard reaction under 20-100 minute for 5-7, reaction time.

8. get duck brisket skin and carry out cable-styled extracting.Extract that to put into 4 ℃ of refrigerators after the fat sealing standby.

9. after 7. reactant liquor cools off, add the 8. middle fat that extracts, mixing carries out spray-drying.The spray-drying condition is chosen as: be carrier with the maltodextrin, input concentration is 10-50%, EAT 110-160 ℃, and leaving air temp 40-80 ℃.Can make the duck powder flavoring of better quality with this understanding.

This patent is by above-mentioned experiment condition, and it is pure to obtain fragrance, the duck meat essence that taste is pleasant, be of high nutritive value.Behind its enzymolysis process, duck enzymolysis liquid degree of hydrolysis can reach 16.57%.Behind the Maillard reaction, liquid is pale brown look, has strong duck flavor, pleasant fragrant and sweet gas and slightly garlicky, and salty delicate flavour is obvious, outstanding, no bitter taste.After the spray-drying, the product powder is even, and is water-soluble better, very easily is dissolved in water, and aqueous solution clear does not have precipitation.Therefore, has very big commercial value.

The specific embodiment

Example one

1. will freeze duck and thaw, its lean meat chopping is got in peeling, and the broken duck that takes by weighing 200g is put into the enzymolysis container, adds distilled water 600g.

2. transfer pH to 7.0 with 0.1mol/L NaOH.

3. add 4g compound protease and 6g flavor protease simultaneously.

4. at enzymatic hydrolysis condition be: hydrolysis temperature 45-50 ℃, enzymolysis time is 8 hours, carries out enzymolysis.

Go out enzyme 5 minutes of the enzymolysis container heat temperature raising that 5. enzymolysis liquid will be housed to boiling, cooling.

6. the enzymolysis liquid of enzyme of will going out filters, and gets its filtrate and adds 9-12% glucose, 6-9% edible salt, 0.1-0.4%Vc, 0.5-2%V _B1, 0.1-0.2% garlic powder.Standby after stirring.

7. place condition to be above-mentioned standby enzymolysis liquid: temperature 100-120, pH value are to carry out Maillard reaction under 45-55 minute for 6-7, reaction time.

9. after 7. reactant liquor cools off, add the 8. middle fat that extracts, mixing carries out spray-drying.The spray-drying condition is chosen as: be carrier with the maltodextrin, input concentration is 20-25%, EAT 120-130 ℃, and leaving air temp 50-60 ℃.Can make the duck powder flavoring of better quality with this understanding.

Claims

1. the preparation method of a duck meat essence comprises the following steps:

A. material

Edible salt, Vc, V _B1, garlic powder etc.;

B. preparation process

1. will freeze duck and thaw, the chopping of its lean meat is got in peeling, and the broken duck that takes by weighing certain mass is put into the enzymolysis container, the quality that adds distilled water be broken duck quality 2-5 doubly between.

2. transfer in pH to the 6.0-7.0 scope with 0.1mol/L NaOH.

4. at enzymatic hydrolysis condition be: between hydrolysis temperature 40-55 ℃, enzymolysis time is between 6-9 hour, carries out enzymolysis.Enzymolysis can obtain the enzymolysis liquid of maximum enzymolysis degree under these conditions.