CN102429199A - High-temperature-resistance pork paste essence and preparation method thereof - Google Patents
High-temperature-resistance pork paste essence and preparation method thereof Download PDFInfo
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- CN102429199A CN102429199A CN2011104433713A CN201110443371A CN102429199A CN 102429199 A CN102429199 A CN 102429199A CN 2011104433713 A CN2011104433713 A CN 2011104433713A CN 201110443371 A CN201110443371 A CN 201110443371A CN 102429199 A CN102429199 A CN 102429199A
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Abstract
The invention discloses a high-temperature-resistance pork paste essence. The pork paste essence comprises the following components in parts by weight: 90-98 parts of thermal reaction pork paste and 2-10 parts of pork flavoring base, wherein, the thermal reaction pork paste is prepared from the following raw materials according to a certain mass ratio: a pork thermal reactant, edible salt, white granulated sugar, sodium glutamate, disodium 5'-ribonucleotide, disodium succinate, corn starch, hydroxypropyl distarch phosphate, beta-cyclodextrine and glycerin monostearate; and the pork thermal reactant is prepared from the following raw materials according to a certain mass ratio: a pork zymolyte, a yeast extract, glucose, xylose, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamon powder and water. After high-temperature treatment, the pork paste essence disclosed by the invention still has the characteristics of rich and durable flavor and strong high temperature resistance. Meanwhile, the invention further discloses a preparation method of the high-temperature-resistance pork paste essence.
Description
Technical field
The present invention relates to a kind of pork lotion essence and preparation method thereof, especially a kind of resistant to elevated temperatures pork lotion essence and preparation method thereof.
Background technology
The saline taste food flavor mainly is the mixture that is made up of one or more and food carriers in thermal response spices, food flavor compound, the spice flavor components such as (or its extracts) and other food additives.Can be divided into three kinds of liquid, powder and lotions according to shape, be widely used in industries such as meat products, instant noodles, flavouring, leisure food.
In the process of food, product will pass through the manufacturing procedure of high temperature, high humidity usually, and temperature tolerance is an important indicator of selecting essence for use.Heatproof generally is divided into two sections more than 80 ~ 100 ℃ and 121 ℃, is tolerance main local flavor additive of high temperature meat product and bakery product during the essence of high temperature more than 121 ℃ sometimes.At present, the salt taste essence that prior art is produced on the market has characteristics such as give off a strong fragrance, meat flavour is true to nature, but the relatively poor problem of ubiquity resistance to elevated temperatures.Its reason is that the selected material rate of thermal response is science not, and the carrier system of fragrance matter is very little to the fragrance retention role of flavor component.Therefore, exploitation can adapt to the requirement of different processing environments, has lasting fragrance retention and stable on heating hot reaction essence and has become more and more important.
Summary of the invention
The object of the present invention is to provide a kind ofly give off a strong fragrance, lasting is lasting, resistance to elevated temperatures pork lotion essence preferably; Simultaneously, the present invention also provides a kind of preparation method of said high temperature resistant pork pork lotion essence.
Be to realize above-mentioned purpose, the technical scheme of taking of the present invention is: a kind of high temperature resistant pork lotion essence comprises the component of following weight portion:
Thermal response pork cream 90-98 part, pork perfume base 2-10 part;
Said thermal response pork cream is prepared from the component of following weight portion: pork thermal response thing 70-90 part, edible salt 3-6 part, white granulated sugar 1-5 part; Sodium glutamate 2-6 part; 5 '-flavour nucleotide disodium 0.1-0.4 part, disodium succinate 0.1-0.4 part, cornstarch 1-4 part; Hydroxypropyl PASELLI EASYGEL 1-4 part, cycloheptaamylose 1-4 part, single stearine 0.2-1 part;
Pork thermal response thing in the said thermal response pork lotion is prepared from the component of following weight portion: pork zymolyte 20-40 part, yeast extract 3-8 part, glucose 10-30 part; Wood sugar 0.3-1 part, dark soy sauce 0.02-0.1 part, animal fat 5-10 part; Sodium glutamate 0.2-0.8 part, amino acid/11 0-15 part, ginger powder 0.1-0.4 part; Cinnamomi cortex pulveratus 10-15 part, water 2-8 part.
Said pork zymolyte is the material that pork process enzymolysis obtains, and can make by oneself also and can directly buy from market; Said yeast extract is the said yeast extract of ordinary meaning; Be yeast behind broken wall with wherein extractings such as protein, nucleic acid, vitamin; Through the material of active skull cap components such as the micromolecular amino acid of being rich in of biological enzymolysis, peptide, nucleotides, vitamin, can directly buy again from market; Said pork perfume base can directly be bought from market.
Preferred implementation as high temperature resistant pork lotion essence according to the invention; Pork zymolyte in the said pork thermal response thing is prepared from the component of following weight portion: pork 50-60 part; Compound protease 0.05-0.1 part; Flavor protease 0.05-0.1 part, water 10-40 part, edible salt 10-20 part.Adopt the two enzyme enzymolysis of compound protease and flavor protease to prepare the pork zymolyte, under the acting in conjunction of restriction endonuclease and excision enzyme, enzymolysis product amino acid and be gustin content and enrich, mouthfeel is mellow.
As the preferred implementation of high temperature resistant pork lotion essence according to the invention, the compound protease that comprises in the said pork zymolyte and the mass ratio of flavor protease are: compound protease: flavor protease=1:2.
As the preferred implementation of high temperature resistant pork lotion essence according to the invention, the amino acid in the said pork thermal response thing is at least a in glycine, L-cysteine, L-alanine, the L-glutamic acid.
As the preferred implementation of high temperature resistant pork lotion essence according to the invention, said pork perfume base contains following flavor component: furanone, difurfuryl sulfide, capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-thiomethylfuran.
The preparation method of high temperature resistant as stated pork lotion essence provided by the present invention comprises following steps:
(1) preparation of pork thermal response thing: according to said parts by weight; Pork zymolyte, yeast extract, glucose, wood sugar, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamomi cortex pulveratus and water are mixed the back to be dropped in the retort; The cooling of reaction back gets pork thermal response thing;
(2) preparation of thermal response pork cream: according to said parts by weight; Pork thermal response thing with step (1) preparation; And edible salt, white granulated sugar, sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate, cornstarch, hydroxypropyl two starch templates, cycloheptaamylose and single stearine mix, and heats up, and stirs and be incubated an end after the time; Cooling gets thermal response pork cream;
(3) preparation of high temperature resistant pork lotion essence: according to said parts by weight, thermal response pork cream and pork perfume base that step (2) is obtained mix, and promptly get high temperature resistant pork lotion essence.
As the preparation method's of high temperature resistant pork lotion essence according to the invention preferred implementation, the pork zymolyte in the said step (1) adopts following method to be prepared from: in parts by weight, get pork 50-60 part; After the slicer section, cross meat grinder and blend, add the drinking water of 10-40 part; Drop into enzymatic vessel, warming while stirring 50-60 ℃, add compound protease 0.05-0.1 part then; Flavor protease 0.05-0.1 part, insulation was also stirred 2-5 hour, was warming up to 90-100 ℃ again; Kept 10-20 minute, protease is lost activity, keep stirring in the enzymolysis process and the enzyme process that goes out; Going out is cooled to room temperature behind the enzyme, adds edible salt 10-20 part, after stirring the pork zymolyte.Adopt Novi's letter compound protease and Novi two enzyme enzymolysis of trade wind flavor protease to prepare the pork zymolyte, under the acting in conjunction of restriction endonuclease and excision enzyme, enzymolysis product amino acid and be gustin content and enrich, mouthfeel is mellow.The basic theories that meets " taste substance homology " with pork for the feedstock production pork essence; That is: livestock and poultry meat, bone, fat, fish, shrimp, crab, shellfish and spice are the basic materials of salt taste essence; Make the salt taste essence of which kind of meat fragrance and will do raw material, make pork essence and make raw material with pork with which kind of meat.The pork flavor food flavor that uses pork to make as primary raw material meets that food industry is natural, the world trends of nutrition, safety, back to nature.This enzymolysis process, hydrolysis temperature and time are easy to control, mild condition.
Preferred implementation as the preparation method of high temperature resistant pork lotion essence according to the invention; In the said step (1), mixing the back and drop into the material in the retort, is 90-100 ℃ of following stirring reaction 1-2 hour in temperature; Be cooled to 70 ℃ then, get pork thermal response thing.
As the preparation method's of high temperature resistant pork lotion essence according to the invention preferred implementation, in the said step (2), raw material is warming up to 85-95 ℃ after mixing, and stirs also insulation 10-20 minute, is cooled to 65 ℃ then, thermal response pork cream.
As the preparation method's of high temperature resistant pork lotion essence according to the invention preferred implementation, the amino acid that contains in the pork thermal response thing in the said step (1) is at least a in glycine, L-cysteine, L-alanine, the L-glutamic acid; In the said step (3), said pork perfume base contains following flavor component: furanone, difurfuryl sulfide, capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-thiomethylfuran.
High temperature resistant pork lotion essence according to the invention; With pork zymolyte, yeast extract, reduced sugar, amino acid, animal fat and spice is the thermal response raw material; Adopt rational proportion to optimize thermal rection condition; Preparation natural pork thermal response thing is then through adding food additives such as thickener, emulsifying agent, flavoring agent, flavorant, the pork lotion essence of finally given off a strong fragrance, lasting is lasting, resistance to elevated temperatures is good.Compared with prior art; High temperature resistant pork lotion essence according to the invention has following technique effect: the Maillard reaction technology is adopted in (1), mainly is the reaction between amino-compound and reduced sugar or other carbonyls, and this reaction extensively is present in food processing and the food Long-term Storage process; Can give happy fragrance of food and tempting color and luster; Make food aroma strong, taste pure and pleasant is one of important source of food characteristic flavor on basis.Flavor essence spices because of it raw materials used and process be similar to natural animal-plant baking, bake, steam, boil, fried; Food flavor industrial organization (IOFI) is pointed out; Utilize natural material and processing conditions to be similar to the cooking of food, the food flavor extract of being produced, fragrance matter and reaction food flavor material needn't pass through further evaluation and just can use; Therefore list response type spices in the natural perfume material category, can be used as natural essence and use safely.Through selective reduction sugar and amino acid whose kind and ratio, control reaction temperature and time, prepare the pork thermal response thing that pork gives off a strong fragrance, local flavor is true to nature, lasting is lasting.(2) select that fragrance matter is had good fragrance retention and stable thickener and emulsifying agent.China's " food additives use health mark " is (GB2760-2007) among the Table A .3 (the additive list that can be in varieties of food items needs an amount of use by productions); Hydroxypropyl PASELLI EASYGEL and cycloheptaamylose; Function is thickener, does not limit the highest consumption, can add as required.After the hydroxypropyl PASELLI EASYGEL gelatinization thickening, high to the stability of temperature, acidity and shearing force.The hydrophobic cavity of cycloheptaamylose has the ability that generates inclusion complex; Can make that many active components generate compound with it in the food industry; Reach stable by the inclusion complex physico-chemical property; Reduce oxidation, passivation light sensitivity and thermal sensitivity, reduce volatile purpose, so cyclodextrin can be used for protecting the stable of fragrance matter.Single stearine " food additives use sanitary standard " (GB2760-2007) among the Table A .3 (can in varieties of food items need by productions an amount of additive list that use) function be emulsifying agent; Can need to add by production; Single stearine can prevent phenomenons such as water-oil separating, layering, improves product stability.(3) strengthened pork fragrance characteristic composition.Contain the naturally occurring pork flavor component of having identified in a large number in the pork perfume base; Like furanone, difurfuryl sulfide; Capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-furans etc., these flavor components replenish and reinforcement as pork fragrance, have strengthened the fragrance concentration of pork lotion essence; Reduce the addition of product, practiced thrift production cost.
The specific embodiment
The present invention is further described the object of the invention, technical scheme and advantage for better explaining below in conjunction with the specific embodiment.
Embodiment 1
A kind of high temperature resistant pork lotion essence, adopt following steps to be prepared from:
(1), takes by weighing 40 parts of pork zymolytes, 6 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 15 parts of glucose according to the parts by weight meter; 0.4 part of wood sugar, 0.04 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 7 parts of animal fats, 0.2 part of sodium glutamate; 5 parts of L-cysteines, 5 parts of glycine, 0.3 part of ginger powder, 10 parts of cinnamomi cortex pulveratuses; 8 parts in water after the raw material that takes by weighing mixed, drops in the retort, is under 95 ℃ in reaction temperature; Stirring reaction 1 hour is cooled to 70 ℃, gets pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 70 parts of the pork thermal response things that step (1) prepares, take by weighing 6 parts of edible salts then, 2 parts of white granulated sugars; 6 parts of sodium glutamates, 0.4 part of 5 '-flavour nucleotide disodium, 0.3 part of disodium succinate, 1 part of cornstarch; 1.5 parts of hydroxypropyl PASELLI EASYGELs, 1 part of cycloheptaamylose, 0.4 part of single stearine is after the said raw material that takes by weighing mixed; Be warming up to 90 ℃, stir and be incubated 15 minutes, be cooled to 65 ℃, get thermal response pork cream;
(3) according to the parts by weight meter, get 93 parts of the thermal response pork cream that step (2) prepares, take by weighing 7 parts of pork perfume bases (river, Guangdong big with the production of wind essence and flavoring agent Co., Ltd) again; Mix; Seal after crossing colloid mill, packing promptly gets high temperature resistant pig's head lotion essence.
Wherein, the used pork zymolyte of step (1) adopts following method to be prepared from: according to the mass fraction meter, get 60 parts of freezing porks, normal temperature unfreezing 1 hour; After the slicer section, cross meat grinder and blend, add 20 parts drinking water, drop into enzymatic vessel; Warming while stirring adds compound protease (available from Novozymes Company) 0.05 part to 50-60 ℃, and 0.1 part of flavor protease (available from Novozymes Company) was incubated and stirs 3 hours; Be warming up to 95 ℃ again, kept 20 minutes, protease is lost activity, keep stirring in the enzymolysis process and the enzyme process that goes out; Going out is cooled to room temperature behind the enzyme, adds 20 parts of edible salts, promptly gets the pork zymolyte after stirring.
Embodiment 2
A kind of high temperature resistant pork lotion essence, adopt following steps to be prepared from:
(1), takes by weighing 30 parts of pork zymolytes, 3 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 10 parts of glucose according to the parts by weight meter; 0.3 part of wood sugar, 0.03 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 8 parts of animal fats, 0.2 part of sodium glutamate; 4 parts of L-cysteines, 6 parts of L-alanine, 0.4 part of ginger powder, 11 parts of cinnamomi cortex pulveratuses; 8 parts in water after the raw material that takes by weighing mixed, drops in the retort, is under 97 ℃ in reaction temperature; Stirring reaction 1.5 hours is cooled to 70 ℃, gets pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 80 parts of the pork thermal response things that step (1) prepares, take by weighing 5 parts of edible salts then, 1 part of white granulated sugar; 6 parts of sodium glutamates, 0.4 part of 5 '-flavour nucleotide disodium, 0.3 part of disodium succinate, 1.5 parts of cornstarch; 1 part of hydroxypropyl PASELLI EASYGEL, 1 part of cycloheptaamylose, 0.2 part of single stearine is after the said raw material that takes by weighing mixed; Be warming up to 90 ℃, stir and be incubated 15 minutes, be cooled to 65 ℃, get thermal response pork cream;
(3) according to the parts by weight meter, get 90 parts of the thermal response pork cream that step (2) prepares, take by weighing 10 parts of pork perfume bases (river, Guangdong big with the production of wind essence and flavoring agent Co., Ltd) again; Mix; Seal after crossing colloid mill, packing promptly gets high temperature resistant pig's head lotion essence.
Wherein, the used pork zymolyte of step (1) adopts following method to be prepared from: according to the mass fraction meter, get 60 parts of freezing porks, normal temperature unfreezing 1 hour; After the slicer section, cross meat grinder and blend, add 10 parts drinking water, drop into enzymatic vessel; Warming while stirring adds compound protease (available from Novozymes Company) 0.05 part to 50-60 ℃, and 0.1 part of flavor protease (available from Novozymes Company) was incubated and stirs 3 hours; Be warming up to 95 ℃ again, kept 20 minutes, protease is lost activity, keep stirring in the enzymolysis process and the enzyme process that goes out; Going out is cooled to room temperature behind the enzyme, adds 20 parts of edible salts, promptly gets the pork zymolyte after stirring.
Embodiment 3
A kind of high temperature resistant pork lotion essence, adopt following steps to be prepared from:
(1), takes by weighing 35 parts of pork zymolytes, 5 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 15 parts of glucose according to the parts by weight meter; 0.4 part of wood sugar, 0.04 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 10 parts of animal fats, 0.7 part of sodium glutamate; 6 parts in L-glutamic acid, 4 parts of L-alanine, 2 parts of glycine, 0.2 part of ginger powder; 10 parts of cinnamomi cortex pulveratuses, 3 parts in water after the raw material that takes by weighing mixed, drops in the retort; In reaction temperature is under 100 ℃, and stirring reaction 1 hour is cooled to 70 ℃, gets pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 80 parts of the pork thermal response things that step (1) prepares, take by weighing 5 parts of edible salts then, 4 parts of white granulated sugars; 5 parts of sodium glutamates, 0.4 part of 5 '-flavour nucleotide disodium, 0.3 part of disodium succinate, 1.5 parts of cornstarch; 2 parts of hydroxypropyl PASELLI EASYGELs, 2 parts of cycloheptaamyloses, 0.8 part of single stearine is after the said raw material that takes by weighing mixed; Be warming up to 85 ℃, stir and be incubated 20 minutes, be cooled to 65 ℃, get thermal response pork cream;
(3) according to the parts by weight meter, get 95 parts of the thermal response pork cream that step (2) prepares, take by weighing 5 parts of pork perfume bases (river, Guangdong big with the production of wind essence and flavoring agent Co., Ltd) again; Mix; Seal after crossing colloid mill, packing promptly gets high temperature resistant pig's head lotion essence.
Wherein, the used pork zymolyte of step (1) adopts following method to be prepared from: according to the mass fraction meter, get 50 parts of freezing porks, normal temperature unfreezing 1 hour; After the slicer section, cross meat grinder and blend, add 15 parts drinking water, drop into enzymatic vessel; Warming while stirring adds compound protease (available from Novozymes Company) 0.05 part to 50-60 ℃, and 0.1 part of flavor protease (available from Novozymes Company) was incubated and stirs 5 hours; Be warming up to 90 ℃ again, kept 20 minutes, protease is lost activity, keep stirring in the enzymolysis process and the enzyme process that goes out; Going out is cooled to room temperature behind the enzyme, adds 20 parts of edible salts, promptly gets the pork zymolyte after stirring.
Embodiment 4
A kind of high temperature resistant pork lotion essence, adopt following steps to be prepared from:
(1), takes by weighing 20 parts of pork zymolytes, 8 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 30 parts of glucose according to the parts by weight meter; 1 part of wood sugar, 0.1 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 5 parts of animal fats, 0.8 part of sodium glutamate; 15 parts in L-glutamic acid, 0.1 part of ginger powder, 15 parts of cinnamomi cortex pulveratuses, 2 parts in water; After the raw material that takes by weighing mixed, dropping in the retort, is under 90 ℃ in reaction temperature; Stirring reaction 2 hours is cooled to 70 ℃, gets pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 90 parts of the pork thermal response things that step (1) prepares, take by weighing 3 parts of edible salts then, 5 parts of white granulated sugars; 2 parts of sodium glutamates, 0.1 part of 5 '-flavour nucleotide disodium, 0.1 part of disodium succinate, 4 parts of cornstarch; 4 parts of hydroxypropyl PASELLI EASYGELs, 4 parts of cycloheptaamyloses, 1 part of single stearine is after the said raw material that takes by weighing mixed; Be warming up to 95 ℃, stir and be incubated 10 minutes, be cooled to 65 ℃, get thermal response pork cream;
(3) according to the parts by weight meter, get 98 parts of the thermal response pork cream that step (2) prepares, take by weighing 2 parts of pork perfume bases (river, Guangdong big with the production of wind essence and flavoring agent Co., Ltd) again; Mix; Seal after crossing colloid mill, packing promptly gets high temperature resistant pig's head lotion essence.
Wherein, the used pork zymolyte of step (1) adopts following method to be prepared from: according to the mass fraction meter, get 55 parts of porks, after the slicer section; Cross meat grinder and blend, add 40 parts drinking water, drop into enzymatic vessel, warming while stirring is to 50-60 ℃; Add compound protease (available from Novozymes Company) 0.1 part, 0.05 part of flavor protease (available from Novozymes Company) was incubated and stirs 2 hours, was warming up to 100 ℃ again; Kept 10 minutes, protease is lost activity, keep stirring in the enzymolysis process and the enzyme process that goes out; Going out is cooled to room temperature behind the enzyme, adds 10 parts of edible salts, promptly gets the pork zymolyte after stirring.
Embodiment 5
A kind of high temperature resistant pork lotion essence, adopt following steps to be prepared from:
(1), takes by weighing 25 parts of pork zymolytes, 4 parts of yeast extracts (available from Angel Yeast Co.,Ltd), 20 parts of glucose according to the parts by weight meter; 0.8 part of wood sugar, 0.06 part of dark soy sauce (available from sea day seasoned food Co., Ltd), 6 parts of animal fats, 0.5 part of sodium glutamate; 14 parts of glycine, 0.2 part of ginger powder, 13 parts of cinnamomi cortex pulveratuses, 5 parts in water; After the raw material that takes by weighing mixed, dropping in the retort, is under 92 ℃ in reaction temperature; Stirring reaction 2 hours is cooled to 70 ℃, gets pork thermal response thing;
(2) according to the parts by weight meter, take by weighing 85 parts of the pork thermal response things that step (1) prepares, take by weighing 4 parts of edible salts then, 3 parts of white granulated sugars; 4 parts of sodium glutamates, 0.2 part of 5 '-flavour nucleotide disodium, 0.2 part of disodium succinate, 2 parts of cornstarch; 3 parts of hydroxypropyl PASELLI EASYGELs, 3 parts of cycloheptaamyloses, 0.6 part of single stearine is after the said raw material that takes by weighing mixed; Be warming up to 88 ℃, stir and be incubated 16 minutes, be cooled to 65 ℃, get thermal response pork cream;
(3) according to the parts by weight meter, get 96 parts of the thermal response pork cream that step (2) prepares, take by weighing 8 parts of pork perfume bases (river, Guangdong big with the production of wind essence and flavoring agent Co., Ltd) again; Mix; Seal after crossing colloid mill, packing promptly gets high temperature resistant pig's head lotion essence.
Wherein, the used pork zymolyte of step (1) adopts following method to be prepared from: according to the mass fraction meter, get 56 parts of porks, after the slicer section; Cross meat grinder and blend, add 30 parts drinking water, drop into enzymatic vessel, warming while stirring is to 50-60 ℃; Add papain (available from Pangbo Bioengineering Co Ltd, Nanning) 0.1 part, be incubated and stir 4 hours, be warming up to 92 ℃ again; Kept 15 minutes, protease is lost activity, keep stirring in the enzymolysis process and the enzyme process that goes out; Going out is cooled to room temperature behind the enzyme, adds 15 parts of edible salts, promptly gets the pork zymolyte after stirring.
Embodiment 6
The resistance to elevated temperatures test
Get the pork lotion essence of embodiment 1,2,3,4,5 preparations respectively; Be used for the preparation of ham sausage; The addition of pork lotion in ham sausage is 0.8-2%, and the ham sausage of preparation is through 115 ℃, 20 minutes high-temperature sterilization treatment, through 7 veteran sensory evaluation engineers evaluations; The pork aromatic flavour degree of existing product is "+", and the pork aromatic flavour degree of the pork lotion essence of embodiment 1-5 preparation is " +++"; Existing product is through after the above-mentioned high-temperature process, and the lasting duration is 8 hours, and the lasting duration of the pork lotion essence of embodiment 1-5 preparation is 24 hours.
Get the pork lotion essence of embodiment 1,2,3,4,5 preparations respectively; Be used for the preparation of ham sausage; The addition of pork lotion in ham sausage is 0.8-2%, and the ham sausage of preparation is through 121 ℃, 15 minutes high-temperature sterilization treatment, through 7 veteran sensory evaluation engineers evaluations; The pork aromatic flavour degree of existing product is "+", and the pork aromatic flavour degree of the pork lotion essence of embodiment 1-5 preparation is " +++"; Existing product is through after the above-mentioned high-temperature process, and the lasting duration is 6 hours, and the lasting duration of the pork lotion essence of embodiment 1-5 preparation is 20 hours.
Can find out that by present embodiment pork lotion essence according to the invention is after the high-temperature process through two sections more than 80-100 ℃ and 121 ℃; Still have strong fragrance, fragrance retention is lasting, therefore; Pork lotion essence according to the invention has resistance to elevated temperatures preferably.
The above only is a preferred implementation of the present invention but not to the restriction of protection domain of the present invention; Should be understood that; For those skilled in the art; Under the prerequisite that does not break away from the principle of the invention, can make amendment or be equal to replacement technical scheme of the present invention, these modifications or be equal to replacement and also should be regarded as protection scope of the present invention.
Claims (10)
1. a high temperature resistant pork lotion essence is characterized in that, comprises the component of following weight portion:
Thermal response pork cream 90-98 part, pork perfume base 2-10 part;
Said thermal response pork cream is prepared from the component of following weight portion: pork thermal response thing 70-90 part, edible salt 3-6 part, white granulated sugar 1-5 part; Sodium glutamate 2-6 part; 5 '-flavour nucleotide disodium 0.1-0.4 part, disodium succinate 0.1-0.4 part, cornstarch 1-4 part; Hydroxypropyl PASELLI EASYGEL 1-4 part, cycloheptaamylose 1-4 part, single stearine 0.2-1 part;
Pork thermal response thing in the said thermal response pork lotion is prepared from the component of following weight portion: pork zymolyte 20-40 part, yeast extract 3-8 part, glucose 10-30 part; Wood sugar 0.3-1 part, dark soy sauce 0.02-0.1 part, animal fat 5-10 part; Sodium glutamate 0.2-0.8 part, amino acid/11 0-15 part, ginger powder 0.1-0.4 part; Cinnamomi cortex pulveratus 10-15 part, water 2-8 part.
2. high temperature resistant pork lotion essence as claimed in claim 1; It is characterized in that; Pork zymolyte in the said pork thermal response thing is prepared from the component of following weight portion: pork 50-60 part; Compound protease 0.05-0.1 part, flavor protease 0.05-0.1 part, water 10-40 part, edible salt 10-20 part.
3. high temperature resistant pork lotion essence as claimed in claim 2 is characterized in that the compound protease that comprises in the said pork zymolyte and the mass ratio of flavor protease are: compound protease: flavor protease=1:2.
4. high temperature resistant pork lotion essence as claimed in claim 1 is characterized in that, the amino acid in the said pork thermal response thing is at least a in glycine, L-cysteine, L-alanine, the L-glutamic acid.
5. high temperature resistant pork lotion essence as claimed in claim 1 is characterized in that said pork perfume base contains following flavor component: furanone, difurfuryl sulfide, capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-thiomethylfuran.
6. the preparation method of a high temperature resistant according to claim 1 pork lotion essence is characterized in that, comprises following steps:
(1) preparation of pork thermal response thing: according to said parts by weight; Pork zymolyte, yeast extract, glucose, wood sugar, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamomi cortex pulveratus and water are mixed the back to be dropped in the retort; The cooling of reaction back gets pork thermal response thing;
(2) preparation of thermal response pork cream: according to said parts by weight; Pork thermal response thing with step (1) preparation; And edible salt, white granulated sugar, sodium glutamate, 5 '-flavour nucleotide disodium, disodium succinate, cornstarch, hydroxypropyl two starch templates, cycloheptaamylose and single stearine mix, and heats up, and stirs and be incubated an end after the time; Cooling gets thermal response pork cream;
(3) preparation of high temperature resistant pork lotion essence: according to said parts by weight, thermal response pork cream and pork perfume base that step (2) is obtained mix, and promptly get high temperature resistant pork lotion essence.
7. the preparation method of high temperature resistant pork lotion essence as claimed in claim 6 is characterized in that, the pork zymolyte in the said step (1) adopts following method to be prepared from: in parts by weight, get pork 50-60 part; After the slicer section, cross meat grinder and blend, add the drinking water of 10-40 part; Drop into enzymatic vessel, warming while stirring 50-60 ℃, add compound protease 0.05-0.1 part then; Flavor protease 0.05-0.1 part, insulation was also stirred 2-5 hour, was warming up to 90-100 ℃ again; Kept 10-20 minute, protease is lost activity, keep stirring in the enzymolysis process and the enzyme process that goes out; Going out is cooled to room temperature behind the enzyme, adds edible salt 10-20 part, after stirring the pork zymolyte.
8. the preparation method of high temperature resistant pork lotion essence as claimed in claim 6 is characterized in that, in the said step (1); Mix the back and drop into the material in the retort; In temperature is 90-100 ℃ of following stirring reaction 1-2 hour, is cooled to 70 ℃ then, gets pork thermal response thing.
9. the preparation method of high temperature resistant pork lotion essence as claimed in claim 6 is characterized in that, in the said step (2), raw material is warming up to 85-95 ℃ after mixing, and stirring and insulation 10-20 minute are cooled to 65 ℃ then, get thermal response pork cream.
10. the preparation method of high temperature resistant pork lotion essence as claimed in claim 6 is characterized in that, the amino acid that contains in the pork thermal response thing in the said step (1) is at least a in glycine, L-cysteine, L-alanine, the L-glutamic acid; In the said step (3), said pork perfume base contains following flavor component: furanone, difurfuryl sulfide, capric acid, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-thiomethylfuran.
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