CN102018196A - Powdered meat essence and preparation method thereof - Google Patents
Powdered meat essence and preparation method thereof Download PDFInfo
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- CN102018196A CN102018196A CN2010102530466A CN201010253046A CN102018196A CN 102018196 A CN102018196 A CN 102018196A CN 2010102530466 A CN2010102530466 A CN 2010102530466A CN 201010253046 A CN201010253046 A CN 201010253046A CN 102018196 A CN102018196 A CN 102018196A
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Abstract
The invention provides a powdered meat essence and a preparation method thereof. The powdered meat essence and the preparation method in the invention have the advantages that because the powdered meat essence is prepared by combining the thermal response technology and the blending technology, compared with previous powdered essence products, the aroma strength, taste, emulation degree and heat resistance of the powdered meat essence prepared by using the method in the invention are significantly improved; and the powdered meat flavor prepared by using the method in the invention can achieve an effect of significantly improving the fleshy feeling and the mellow feeling under the action of a small amount of the powdered meat essence, thereby greatly reducing the cost to use.
Description
Technical field
The invention belongs to the foodstuff field, particularly relate to a kind of preparation method of meat flavour powdered flavor.
Background technology
A kind of important food additives of meat flavor have been widely used in the products such as instant noodles, meat products, dilated food, flavouring, have obtained development rapidly since nineteen nineties.At present the mode of production of meat flavor is to utilize the allotment of fabricated food spices and to be that major ingredient is by two kinds of methods of Mei Lade reaction for preparation based on animal protein factor digest, hydrolytic liquid of plant protein.Utilize the synthetic perfume allotment to form meat flavor, its production method technology is simple, and the product flavor strength is big, but 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, the natural sense of local flavor is strong, also exist the fragrance fragrance characteristic inadequately obviously, fragrance remaining time is short, intensity is low, problems such as product non-refractory.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of meat flavor and preparation method thereof: utilize biological enzymolysis technology earlier with the fresh pork enzymolysis, obtain the higher pork enzymolysis liquid of concentration, obtain thermal response powdery perfume base after adding other raw materials processes Mei Lade thermal response, spray-drying again, add the spices perfume base of a small amount of proportioning again and allocate, obtain final meat flavour powdered flavor.
Particularly, the invention provides a kind of meat flavour powdered flavor, it obtains by the feedstock production that comprises following parts by weight component: 100 parts of a kind of concentrated pork enzymolysis liquids, 5～15 parts in one or more amino acid, 1～10 part of glucose, 0.1～5 part of wood sugar, 0.1～5 part in ribose, VB
10.1～5 parts, 1～30 part of hydrolyzed vegetable protein liquid, 1～30 part of yeast extract, 1～10 part of monosodium glutamate, 0.1～5 part of I+G, 1～10 part of lard; I+G is that weight ratio is 1: 1 a mixture, and I is 5 '-inosine acid disodium, and G is 5 '-Sodium guanylate.
Wherein amino acid is selected from glycine, alanine, cysteine, arginine, lysine, glutamic acid, aspartic acid, leucine, methionine, cysteine hydrochloride, FE-5.
Above-mentioned THE PREPARATION OF MEAT FLAVOR method is: the raw material of above-mentioned described parts by weight adds in the reactor, with 30%NaOH solution adjust pH is 4.5～7.0,100～120 ℃ of control temperature, insulation reaction 1～3 hour, reaction is carried out spray-drying after finishing, and obtains meat flavour powdery perfume base; In meat flavour powdery perfume base, add the spices perfume base and allocate, add drier again, carry out mix, promptly get the meat flavour powdered flavor.
The preparation method that wherein concentrates the pork enzymolysis liquid is: pork is cleaned pulverized back adding reactor, 0.1%～2% the mixed enzyme that adds its quality, 10%～50% the water that adds its quality then stirs, adjusting pH value is 6～8, heat temperature raising to 45～60 ℃, insulation enzymolysis 1～8 hour is after enzymolysis finishes, in reactor, the pork enzymolysis liquid is reduced to room temperature, standby.
Wherein mixed enzyme is meant the mixture of neutral proteinase and papain, and its mass ratio is 1: 1.
Wherein the spices and essence addition accounts for 0.01%～1% of meat flavour powdery perfume base quality; The drier addition is 1%～5% of the meat flavour powdery perfume base quality of allocating through spices and essence.
Wherein each constituent mass proportioning of spices perfume base is:
0.1～1 part of tetrahydro thiophene-3-ketone
10～40 parts of 4-methyl-5-hydroxy ethylthiazole
10～40 parts of 4-methyl-5-hydroxy ethylthiazole acetic acid esters
0.5～5 part of 3-methylthiopropionaldehyde
0.5～3 part of 3 methylthiol propyl alcohol
0.5～5 part of 2-methyl-3-furanthiol
0.5～5 part of 2-methyl-3-thiomethylfuran
0.5～5 part of 2-sulfydryl-3-butanols
5～10 parts of 2-methylpyrazines
5～10 parts of 2-ethyl furans
5～20 parts of furanones
0.1～0.5 part of furfurylmercaptan.
Advantage of the present invention and characteristics are:
1, the prepared meat flavour powdered flavor meat fragrance of the present invention is dense, and natural sense is strong, has lasting fragrance, aftertaste nature, resembles the characteristics of Zhen Dugao, good heat resistance.
2, the prepared meat flavour powdered flavor of the present invention just can play the perfuming effect of tangible raising meat feeling and mellow sense under very little perfuming amount, greatly reduces use cost.
3, the present invention takes heat to send out the method for answering technology and blending technology to combine, prepared meat flavour powdered flavor is compared with powdered flavor product in the past, had that characteristic is strong, a fragrance harmony and natural, the fragrance mouthfeel is strong, perfuming is effective, cost performance is high advantage.
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
1kg pork is cleaned up the back pulverize, put into reactor, add mixed enzyme 5g, neutral proteinase 3g wherein, papain 2g, the water that adds 500g then stirs, and adjust pH is 7, be warming up to 55 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 2 hours, after enzymolysis finishes, pork enzymolysis liquid in the reactor is reduced to room temperature, standby.
In reactor, add glycine 10g, alanine 10g, cysteine hydrochloride 20g, methionine 5g, arginine 10g, glucose 50g, ribose 5g, VB
150g, monosodium glutamate 50g, I+G 20g, hydrolyzed vegetable protein liquid 300g, yeast extract 200g, lard 100g is 5.5 with 30%NAOH solution adjust pH behind the mixing, the reaction 2 hours down of 100 ℃ of control temperature.
The gained product is carried out spray-drying, and EAT is 170 ℃, and leaving air temp is 80 ℃.Powdered product is added spices perfume base 5g, add after drier 50g carries out mix again, products therefrom is the meat flavour powdered flavor, and its meat fragrance is full soft.Wherein the quality proportioning of spices perfume base is:
Thiophane 3-ketone 2
4-methyl-5-hydroxy ethylthiazole 30
4-methyl-5-hydroxy ethylthiazole acetic acid esters 20
3-methylthiopropionaldehyde 5
3 methylthiol propyl alcohol 0.5
2-methyl-3-furanthiol 5
2-methyl-3-thiomethylfuran 2
2-methylpyrazine 10
2-ethyl furan 5
Furanone 20
Furfurylmercaptan 0.5.
Embodiment 2
1kg pork is cleaned up the back pulverize, put into reactor, add mixed enzyme 6g, neutral proteinase 3g wherein, papain 3g, the water that adds 400g then stirs, and adjust pH is 7, be warming up to 55 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 3 hours, after enzymolysis finishes, pork enzymolysis liquid in the reactor is reduced to room temperature, standby.
In reactor, add glycine 15g, alanine 10g, cysteine hydrochloride 20g, methionine 5g, arginine 10g, glutamic acid 20g, glucose 50g, wood sugar 20g, VB
150g, monosodium glutamate 50g, I+G 10g, hydrolyzed vegetable protein liquid 200g, yeast extract 300g, lard 80g is 6 with 30%NAOH solution adjust pH behind the mixing, the reaction 1 hour down of 110 ℃ of control temperature.
The gained product is carried out spray-drying, and EAT is 180 ℃, and leaving air temp is 90 ℃.Powdered product is added spices perfume base 5g, add after drier 40g carries out mix again, products therefrom is the meat flavour powdered flavor, and its fragrance has the barbecue feature, and meat fragrance lasting is lasting.Wherein the quality proportioning of spices perfume base is:
Thiophane 3-ketone 2
4-methyl-5-hydroxy ethylthiazole 20
4-methyl-5-hydroxy ethylthiazole acetic acid esters 20
3-methylthiopropionaldehyde 5
2-sulfydryl-3-butanols 1
2-methyl-3-furanthiol 5
2-methyl-3-thiomethylfuran 2
2-methylpyrazine 15
2-ethyl furan 5
Furanone 20
Furfurylmercaptan 5.
Embodiment 3
1kg pork is cleaned up the back pulverize, put into reactor, add mixed enzyme 6g, neutral proteinase 3g wherein, papain 3g, the water that adds 300g then stirs, and adjust pH is 7, be warming up to 55 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 4 hours, after enzymolysis finishes, pork enzymolysis liquid in the reactor is reduced to room temperature, standby.
In reactor, add glycine 15g, alanine 20g, cysteine hydrochloride 20g, methionine 5g, arginine 10g, glutamic acid 20g, aspartic acid 10g, glucose 40g, wood sugar 20g, VB
130g, monosodium glutamate 50g, I+G 10g, hydrolyzed vegetable protein liquid 300g, yeast extract 300g, lard 150g is 5 with 30%NAOH solution adjust pH behind the mixing, the reaction 1 hour down of 120 ℃ of control temperature.
The gained product is carried out spray-drying, and EAT is 180 ℃, and leaving air temp is 90 ℃.Powdered product is added spices perfume base 5g, add after drier 40g carries out mix again, products therefrom is the meat flavour powdered flavor, and its fragrance has strong barbecue feature, and inlet can be experienced strong meat fragrance, and lasting is lasting.Wherein the quality proportioning of spices perfume base is:
Tetrahydro thiophene-3-ketone 1
4-methyl-5-hydroxy ethylthiazole 30
4-methyl-5-hydroxy ethylthiazole acetic acid esters 10
3-methylthiopropionaldehyde 10
2-sulfydryl-3-butanols 2
2-methyl-3-furanthiol 5
2-methyl-3-thiomethylfuran 5
2-methylpyrazine 15
2-ethyl furan 5
Furanone 12
Furfurylmercaptan 5.
Method of the present invention is described by specific 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 and all be regarded as comprising within the scope of the present invention.
Claims (7)
1. a meat flavour powdered flavor is characterized in that obtaining by the feedstock production that comprises following parts by weight component: 100 parts of a kind of concentrated pork enzymolysis liquids, 5～15 parts in one or more amino acid, 1～10 part of glucose, 0.1～5 part of wood sugar, 0.1～5 part in ribose, VB
10.1～5 parts, 1～30 part of hydrolyzed vegetable protein liquid, 1～30 part of yeast extract, 1～10 part of monosodium glutamate, I+G0.1～5 part, 1～10 part of lard;
I+G is that weight ratio is 1: 1 a mixture, and wherein I is 5 '-inosine acid disodium, and G is 5 '-Sodium guanylate.
2. meat flavour powdered flavor according to claim 1, wherein amino acid is selected from glycine, alanine, cysteine, arginine, lysine, glutamic acid, aspartic acid, leucine, methionine, cysteine hydrochloride, FE-5.
3. the preparation method of the described meat flavour powdered flavor of one of claim 1～2, it is characterized in that the raw material of wherein said parts by weight is added in the reactor, with 30%NaOH solution adjust pH is 4.5～7.0,100～120 ℃ of control temperature, after the insulation reaction 1～3 hour, carry out spray-drying, obtain meat flavour powdery perfume base; In meat flavour powdery perfume base, add the spices perfume base and allocate, add drier again, carry out mix after, promptly get the meat flavour powdered flavor.
4. method according to claim 3, the preparation method that wherein concentrates the pork enzymolysis liquid is: pork is cleaned pulverized back adding reactor, 0.1%～2% the mixed enzyme that adds its quality, 10%～50% the water that adds its quality then stirs, and adjusting pH value is 6～8, heat temperature raising to 45～60 ℃, insulation enzymolysis 1～8 hour, enzymolysis is reduced to room temperature with the pork enzymolysis liquid after finishing in reactor, standby.
5. method according to claim 4, wherein mixed enzyme is meant the mixture of neutral proteinase and papain, its mass ratio is 1: 1.
6. method according to claim 3, wherein the spices and essence addition accounts for 0.01%～1% of meat flavour powdery perfume base quality; The drier addition is 1%～5% of the meat flavour powdery perfume base quality of allocating through spices and essence.
7. method according to claim 3, wherein each constituent mass proportioning of spices perfume base is:
0.1～1 part of tetrahydro thiophene-3-ketone
10～40 parts of 4-methyl-5-hydroxy ethylthiazole
10～40 parts of 4-methyl-5-hydroxy ethylthiazole acetic acid esters
0.5～5 part of 3-methylthiopropionaldehyde
0.5～3 part of 3 methylthiol propyl alcohol
0.5～5 part of 2-methyl-3-furanthiol
0.5～5 part of 2-methyl-3-thiomethylfuran
0.5～5 part of 2-sulfydryl-3-butanols
5～10 parts of 2-methylpyrazines
5～10 parts of 2-ethyl furans
5～20 parts of furanones
0.1～0.5 part of furfurylmercaptan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010102530466A CN102018196B (en) | 2010-08-12 | 2010-08-12 | Powdered meat essence and preparation method thereof |
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| CN2010102530466A CN102018196B (en) | 2010-08-12 | 2010-08-12 | Powdered meat essence and preparation method thereof |
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| CN102018196A true CN102018196A (en) | 2011-04-20 |
| CN102018196B CN102018196B (en) | 2013-04-03 |
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| CN2010102530466A Expired - Fee Related CN102018196B (en) | 2010-08-12 | 2010-08-12 | Powdered meat essence and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326765A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Beef oily essence and preparation method thereof |
| CN103355633A (en) * | 2013-07-24 | 2013-10-23 | 天津春发生物科技集团有限公司 | Red-cooked-pork flavor essence and preparation method thereof |
| CN104305130A (en) * | 2014-10-14 | 2015-01-28 | 天津市旭源斋清真调料食品有限公司 | Production technological process of meat-flavor powdery essence |
| CN108244587A (en) * | 2017-12-06 | 2018-07-06 | 芜湖市欣然食品有限公司 | A kind of processing method of soft piece of animal tankage chickens' extract |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569391A (en) * | 2008-04-29 | 2009-11-04 | 安琪酵母股份有限公司 | Yeast extract with pork flavor and production method thereof |
-
2010
- 2010-08-12 CN CN2010102530466A patent/CN102018196B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569391A (en) * | 2008-04-29 | 2009-11-04 | 安琪酵母股份有限公司 | Yeast extract with pork flavor and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《食品工业科技》 20091231 朱俊等 猪肉酶解对热反应猪肉香精香气的影响 第30卷, 第05期 2 * |
| 《食品科学》 20021231 宋焕禄等 酵母抽提物-猪肉酶解物-HVP之Maillard反应产生肉香味化合物的研究 第23卷, 第01期 2 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102326765A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Beef oily essence and preparation method thereof |
| CN103355633A (en) * | 2013-07-24 | 2013-10-23 | 天津春发生物科技集团有限公司 | Red-cooked-pork flavor essence and preparation method thereof |
| CN104305130A (en) * | 2014-10-14 | 2015-01-28 | 天津市旭源斋清真调料食品有限公司 | Production technological process of meat-flavor powdery essence |
| CN108244587A (en) * | 2017-12-06 | 2018-07-06 | 芜湖市欣然食品有限公司 | A kind of processing method of soft piece of animal tankage chickens' extract |
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| CN102018196B (en) | 2013-04-03 |
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Address after: 300300 No. 11 Li Bei Road, Dongli Economic Development Zone, Tianjin Applicant after: Tianjin Chunfa Biotechnology Group 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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Free format text: CORRECT: APPLICANT; FROM: TIANJIN CHUNFA FOOD INGREDIENTS CO., LTD. TO: TIANJIN CHUNFA BIOTECHNOLOGY GROUP CO., LTD. |
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