CN103070379A - Method for preparing powder smoke flavoring - Google Patents
Method for preparing powder smoke flavoring Download PDFInfo
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- CN103070379A CN103070379A CN2013100551118A CN201310055111A CN103070379A CN 103070379 A CN103070379 A CN 103070379A CN 2013100551118 A CN2013100551118 A CN 2013100551118A CN 201310055111 A CN201310055111 A CN 201310055111A CN 103070379 A CN103070379 A CN 103070379A
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Abstract
The invention relates to a method for preparing a powder smoke flavoring. The method comprises the following steps of: adding sodium bicarbonate into a smoke flavoring liquid serving as a raw material to prepare an alkalized smoking liquid; adding soybean lecithin and unsaturated fatty acid monoglyceride to prepare an emulsified smoking liquid; and preparing a micro-capsulated smoking liquid from soy isolate protein, maltodextrin and an xanthan gum complex serving as wall materials by adopting high-speed shearing and high-pressure homogenization techniques; and performing spray drying to obtain the powder smoke flavoring. An obtained product is dark brown or brown, and has high fluidity and strong smoking flavor; the phenol content represented by 2,6-dimethoxy phenol is up to 24.6-168.5mg/g, and the carbonyl compound content represented by n-heptaldehyde is up to 13.5-47.6g/100g. According to the method, a microencapsulation technique is adopted for enveloping various active ingredients, so that the stability of the product for external oxidizing conditions such as oxygen, heat, light, metal substances and the like is effectively improved.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of preparation method of powder sootiness spices.
Technical background
The food smoking technology is one of the most ancient making food technology, and this technology is not only applicable to fish and meat, also can be applicable to the numerous food such as cheese.Food placed fire is upper, the Fumigator of sealing or indoor, flue gas and high temperature that controlled burning fuel wood produces are smoked food, except possessing good keeping quality, also have distinctive color through the food of sootiness.But the meat products that traditional handicraft is smoked contains multiple polycyclic aromatic hydrocarbon (Polycyclic aromatic hydrocarbons, be called for short PAHs), they mainly come the direct pollution of PAHS in smoked material combustion product, perhaps smoke meat fat coking and protein pyrolytic in the process, polycyclic arene compound has carcinogenicity more, particularly 3,4-BaP (3,4-benzopyrene, be called for short B (a) P) be strong carcinogen, can induce the human or animal to undergo mutation, therefore distortion or canceration, are often eaten or are eaten smoked foods more and bring hidden danger to human health.
The U.S. begins at first take natural hardwood (beech, hickory, oak) etc. as material in the sixties in last century, carry out controlled burning fuming by smoking material, collect flue gas condensing liquid, again it is separated processing, the food additives that prepare a kind of edible safety have greatly reduced the content of toxic compounds.The allotment of fumersion spices is convenient easily uses, and permeability is forced with efficient high.Europe and Japan and other countries have begun the preparation and application research of a large amount of fumersion spices the eighties in 20th century, China is also in the nineties in last century, beginning is take Chinese hawthorn seed as fuel wood, by the controlled burning of destructive distillation and relevant separation and extraction technology, prepared Chinese hawthorn seed liquid smoke stacte taste substance (national sector standard: QB/T 1122-2007).Because the security of liquid smoke fumet and application convenience advantage, the large-scale production of smoke solution spices also is applied in the food processing, and the fumersion technology has presented the trend that progressively replaces direct sootiness.But still there is certain problem in smoke solution in application and the transporting procedures at present.On the one hand, smoke solution is a kind of mixture of complexity, contain polyphenol, organic acid, ketone, furans and aldehydes nearly more than 400 kinds of organic compounds are arranged, when these compounds run into special environment when storing, such as higher temperature or have the metalware of catalytic reaction effect, series of chemical can occur, and causes the unstable of product quality.On the other hand, although liquid smoke stacte taste substance can be applicable to liquid or the processing of semi-solid based food by modes such as direct interpolation, tumbling, dipping, injections, but for the processing at some solids, powdery type food or flavouring, the often convenient application of the sootiness spices of pressed powder form meeting, but report is still studied in the preparation of powder sootiness spices at present.
Summary of the invention
In order to overcome existing liquid smoke fumet in the deficiency of product stability and application facet, the invention provides a kind of preparation method of powder sootiness spices.
The concrete preparation manipulation step of powder sootiness spices is as follows:
A. prepare the saleratus solution of mass percent 10% with the food-grade sodium acid carbonate, the liquid smoke fumet is placed on the hot type magnetic stirring apparatus, under rotor speed 120rmp, be heated to 40～45 ℃, in the liquid smoke fumet, slowly add saleratus solution, detect simultaneously the pH value, when the pH value is raised to 5.5～6.5, stop to add saleratus solution, obtain the smoke solution that alkalizes;
B. in the alkalization smoke solution, add the modified soy bean lipoid of alkalization smoke solution gross mass percentage 0.2%～0.6% and 0.05～0.2% unrighted acid monoglyceride, under 40 ℃ of temperature, rotating speed 200rmp condition, magnetic agitation 10min obtains the emulsification smoke solution;
C. take by weighing respectively soybean protein isolate, maltodextrin and xanthans, 1:2:0.2 in mass ratio in the water of 40 ℃ of temperature, under the rotating speed 200rmp condition, stirs 10min, is mixed with mass percent concentration and is 18～30% wall material phase solution;
D. wall material phase solution and emulsification smoke solution are mixed according to volume ratio 1:1～1:3, under 40 ℃ of temperature, rotating speed 300rmp condition, magnetic agitation 10min, then use the high speed shear disperser under the 10000rpm rotating speed, disperse for the first time 3min, stop intermittently 3min for the first time, disperse 3min for the second time, stop for the second time intermittently 3min, disperse for the third time 3min, change in the pressure homogenizer, under pressure 10～20Mpa condition, high-pressure homogeneous 2～4 times, obtain microcapsules emulsification smoke solution;
E. with microcapsules emulsification smoke solution 180～200 ℃ of EATs, spray-drying under 80～90 ℃ of conditions of leaving air temp namely gets powder sootiness spices.
Described powder sootiness spices is sepia or brown, and good fluidity has strong sootiness fragrance, and the phenol content that wherein represents with 2,6-dimethoxy phenol reaches 24.6～168.5mg/g, and the carbonyl compound content that represents with n-Heptaldehyde reaches 13.5～47.6 g/100g.
Described liquid smoke Fumeol is take Chinese hawthorn seed as material, through destructive distillation, condensation, fractionation and refining and smoke solution that obtain, the phenol content that represents with 2,6-dimethoxy phenol reaches 2.5～18.0mg/ml, and the carbonyl compound content that represents with n-Heptaldehyde reaches 3.0～17.0 g/100mL.
Described soybean protein isolate is the soybean protein isolate through enzyme modification, and protein content reaches 82.5%.
Useful technique effect of the present invention embodies in the following areas:
1. the present invention is directed to the liquid smoke fumet in the limitation of product stability and application facet, adopt the modern food processing technologies such as microcapsules Bao Biyu spray-drying, the liquid smoke fumet is processed into the pulverulence product, products obtained therefrom is sepia or brown, good fluidity, has strong sootiness fragrance, in the product with 2, the phenol content that 6-dimethoxy phenol represents reaches 24.6～168.5mg/g, the carbonyl compound content that represents with n-Heptaldehyde reaches 13.5～47.6 g/100g, compares the liquid smoke fumet, and active ingredient is concentrated, stability gets a promotion, and range of application is further expanded;
2. organic acid in the liquid smoke fumet, particularly acetic acid content is generally higher, be unfavorable for that the formation of smoke solution active ingredient microencapsulation is with stable, present technique is before smoke solution emulsification, add food additives-alkalescent sodium bicarbonate salt, neutralization part acetic acid and organic acid improve smoke solution pH, have effectively evaded this problem;
3. smoke solution complicated component, each composition is brought out by the external causes such as light and oxidation very easily in transporting procedures to react, select maltodextrin, soybean protein isolate and xanthans as the wall material in this method, can carry out envelope to various organic principles, promote the envelope active principle to the stability of light, heat and oxidation factor;
4. the powder sootiness spices of the present invention's preparation need not add any stabilizing agent, and the product storage that changes into of pressed powder state provides convenient with transportation.In application facet, can directly apply to baked foods or flavouring, the liquid smoke fumet that can also be made into as required suitable concn simultaneously is applied to numerous food again.
The specific embodiment
The invention will be further described below by specific embodiment.
The raw materials used GB 2760-2011 food security national standard food additives Application standard that all meets of the present invention, it is as follows specifically to originate:
Described liquid smoke Fumeol is for take Chinese hawthorn seed as material, through destructive distillation, condensation, fractionation and refining and smoke solution that obtain all is purchased from Jinan Hua Lu Food Co., Ltd, wherein:
Chinese hawthorn seed sootiness spices I smoke solution, as material take Chinese hawthorn seed, through destructive distillation, condensation, fractionation and refining and smoke solution that obtain, faint yellow to Chinese red liquid, strong natural tobacco stacte gas is arranged, the phenol content that represents with 2,6-dimethoxy phenol reaches 2.5mg/ml, and the carbonyl compound content that represents with n-Heptaldehyde reaches 3.0 g/100mL.
Chinese hawthorn seed sootiness spices II smoke solution, as material take Chinese hawthorn seed, through destructive distillation, condensation, fractionation and refining and smoke solution that obtain, brown liquid, strong natural tobacco stacte gas is arranged, the phenol content that represents with 2,6-dimethoxy phenol reaches 18.0mg/ml, and the carbonyl compound content that represents with n-Heptaldehyde reaches 17.0 g/100mL.
The painted sootiness fragrance of Chinese hawthorn seed liquid, as material take Chinese hawthorn seed, through destructive distillation, condensation, fractionation and refining and smoke solution that obtain, bronzing liquid, strong natural tobacco stacte gas is arranged, the phenol content that represents with 2,6-dimethoxy phenol reaches 10.5mg/ml, and the carbonyl compound content that represents with n-Heptaldehyde reaches 11.2 g/100mL.
Described food-grade sodium acid carbonate is produced by mountain peak, Beijing chemical industry Co., Ltd of Norcent;
Described modified soybean lecithin, is produced by Tian Bao, Guangzhou food additives Co., Ltd through the powder granular products of producing after appropriate acetylation, hydroxylating and the degreasing take phospholipid of natural soybean as raw material;
Described unrighted acid monoglyceride is take aliphatic acid and glycerine as raw material, is prepared from through esterification and molecular clock technique, and chemical Co., Ltd produces by the auspicious victory in Liaocheng;
Described soybean protein isolate is take FSPC as raw material, and through the soybean protein isolate of enzyme modification, its protein content reaches 82.8%, and kind Industrial Co., Ltd. produces by the Shanghai crane;
Described maltodextrin is take starchiness as raw material, and through the starch derivatives that does not contain free starch of the low hydrolysis of enzyme process, refining, spray-drying system, its DE value is 10, is produced by Guangzhou Ri Kang nutrition Science and Technology Ltd.;
Described xanthans is take starchiness as primary raw material, through the specified microorganisms fermentation and through purify, dry, pulverize the xanthan gum product that forms, its viscosity reaches 720cP, the cutting performance value reaches 7.5, is produced by Danisco (China) Co., Ltd.
Embodiment 1:
A kind of concrete preparation manipulation step of powder sootiness spices is as follows:
A, usefulness food-grade sodium acid carbonate preparation mass percent 10% saleratus solution, Chinese hawthorn seed sootiness spices I number is placed hot type magnetic stirring apparatus (Community of Jin Tan County high honour instrument, the 79HW-1 type) on, under rotor speed 120rmp, be heated to 40～45 ℃, slowly add saleratus solution to smoke solution, detect simultaneously smoke solution pH value, when the pH value reaches 5.5, stop to add saleratus solution, obtain the smoke solution that alkalizes;
In B, the smoke solution that will alkalize, add the modified soy bean lipoid of alkalization smoke solution total amount mass percent 0.2% and 0.05% unrighted acid monoglyceride, under 40 ℃, 200rmp rotating speed lower magnetic force stirs 10min, obtains the emulsification smoke solution;
C, take by weighing soybean protein isolate, maltodextrin and xanthans (mass ratio is 1:2:0.2) respectively, in 40 ℃ of water, stir 10min under the 200rmp rotating speed, be mixed with mass percent concentration and be 18% wall material phase solution;
D, wall material phase solution and emulsification smoke solution are mixed according to volume ratio 1:1, in 40 ℃, stir 10min under the 300rmp rotating speed magnetic force, then use high speed shear disperser (FA25 type, Shanghai Frock Fluid Machinery Manufacture Co., Ltd.) under the 10000rpm rotating speed, disperse for the first time 3min, stop for the first time intermittently 3min, disperse for the second time 3min, stop for the second time intermittently 3min, disperse for the third time 3min, turn again after the taking-up in pressure homogenizer (labor plant equipment Co., Ltd of Shanghai section, the GJJ-0.05 type) in, under pressure 10Mpa condition, high-pressure homogeneous 4 times, obtain microcapsules emulsification smoke solution;
E, with microcapsules emulsification smoke solution 180 ℃ of EATs, spray-drying under 80 ℃ of conditions of leaving air temp (Switzerland BUCHI mini spray drier, B-290 type) namely gets powder sootiness spices.
Quality Detection:
The calibrating of 1 outward appearance
Sample is placed on the clean ceramic whiteware dish, visual under natural daylight;
2, evaluation of odors
Regulation according to GB/T 14454.2-2008;
3, the mensuration of carbonyl compound content
Regulation according to hydroxyamine hydrochloride among the GB/T 14454.13-2008;
4, the mensuration of phenolic compound-correction gibbs method
1. principle
Phenolic compound is with developer 2 in the sootiness spices, and 6-two hydracid chlorimides react in alkaline boric acid-potassium chloride buffer solution, form blue indophenols.After forming color and luster, measure absorbance A at the 560nm place, quantitative by guaiacol absorbance calibration curve.This law can not be distinguished various phenol, and the total phenol content that represents with guaiacol can only be provided;
2. reagent and solution
PH=8.3 boric acid-potassium chloride buffer solution: 0.4mol/L Klorvess Liquid 125mL; 0.2mol/L sodium hydroxide solution 40mL mixes above-mentioned three kinds of solution, and with distilled water diluting to 1000mL;
0.6% NaOH solution
Developer 2,6-two hydracid chlorimide solution: claim the 0.25g developer to dissolve in the 30mL absolute ethyl alcohol cooling preservation;
Guaiacol standard liquid: prepare 1 μ g/mL-20 μ g/mL standard liquid with distilled water, be used for drawing concentration B (μ g/mL) calibration curve of absorbance A and guaiacol;
Powder sootiness spices sample solution: get 0.1-0.5g powder spices, with distilled water diluting to 1000mL (extension rate is decided by sample concentration height, so that the absorbance A of sample diluting liquid is between 0.2-0.7);
3. instrument and equipment
721 spectrophotometers, 1cm cuvette, volumetric flask and common laboratory instrument;
4. method of operating
By specified order with following reagent mix together.
The cushioning liquid 5mL. of pH=8.3
Powder sootiness spices sample solution 5mL, or guaiacol standard liquid 5mL, or be the distilled water 5mL that blank is used.
Regulate pH to 9.8 with 0.6%NaOH solution 1mL.
The 1mL chromogenic reagent solution is arrived 15mL with distilled water diluting.Get the 1mL dilution and join immediately in the mixed liquor, form color and luster after at room temperature making mixed liquor place 25min, again in wavelength 560nm place mensuration absorbance A.
Draw absorbance A for the calibration curve (straight line) of guaiacol concentration B (μ g/mL).
Phenol content X in the sample calculates by following formula.
In the formula: the phenol content in the X------sample
The extension rate of V------sample;
B-------from calibration curve read respective value (guaiacol) expression of absorbance A, unit is mg/g;
Mr
1, Mr
2------is respectively the relative molecular mass of 2,6-dimethoxy phenol and guaiacol.
Concrete testing result: powder sootiness spices outward appearance is brown, and good fluidity has strong sootiness fragrance, and carbonyl compound content (representing take n-Heptaldehyde) is 13.5g/100g, and phenol content (representing with 2,6-dimethoxy phenol) is 24.6mg/ g.
Embodiment 2:
A kind of concrete preparation manipulation step of powder sootiness spices is as follows:
A, usefulness food-grade sodium acid carbonate preparation mass percent 10% saleratus solution, Chinese hawthorn seed sootiness spices II number is placed on the hot type magnetic stirring apparatus, under rotor speed 120rmp, be heated to 40～45 ℃, slowly add saleratus solution to smoke solution, detect simultaneously smoke solution pH value, when the pH value reaches 6.0, stop to add saleratus solution, obtain the smoke solution that alkalizes;
In B, the smoke solution that will alkalize, add the modified soy bean lipoid of alkalization smoke solution total amount mass percent 0.4% and 0.1% unrighted acid monoglyceride, under 40 ℃, 200rmp rotating speed lower magnetic force stirs 10min, obtains the emulsification smoke solution;
C, take by weighing soybean protein isolate, maltodextrin and xanthans (mass ratio is 1:2:0.2) respectively, in 40 ℃ of water, stir 10min under the 200rmp rotating speed, be mixed with mass percent concentration and be 24% wall material phase solution;
D, wall material phase solution and emulsification smoke solution are mixed according to volume ratio 1:2, under 40 ℃, 300rmp rotating speed magnetic force, stir 10min, then use the high speed shear disperser under the 10000rpm rotating speed, disperse 3min for the first time, stop for the first time intermittently 3min, disperse for the second time 3min, stop intermittently 3min for the second time, disperse for the third time 3min, turn again after the taking-up in the pressure homogenizer, under pressure 15Mpa condition, high-pressure homogeneous 3 times, obtain microcapsules emulsification smoke solution;
E, with microcapsules emulsification smoke solution 200 ℃ of EATs, spray-drying under 90 ℃ of conditions of leaving air temp namely gets powder sootiness spices.
Concrete detection method is with embodiment 1, and testing result: powder sootiness spices outward appearance is brown, good fluidity, has strong sootiness fragrance, carbonyl compound content (representing take n-Heptaldehyde) is 47.6g/100g, and phenol content (representing with 2,6-dimethoxy phenol) is 168.5mg/ g.
Embodiment 3:
A kind of concrete preparation manipulation step of powder sootiness spices is as follows:
A, usefulness food-grade sodium acid carbonate preparation mass percent 10% saleratus solution, the painted sootiness fragrance of Chinese hawthorn seed liquid is placed on the hot type magnetic stirring apparatus, under rotor speed 120rmp, be heated to 40～45 ℃, slowly add saleratus solution to smoke solution, detect simultaneously smoke solution pH value, when the pH value reaches 6.5, stop to add saleratus solution, obtain the smoke solution that alkalizes;
In B, the smoke solution that will alkalize, add the modified soy bean lipoid of alkalization smoke solution total amount mass percent 0.6% and 0.2% unrighted acid monoglyceride, under 40 ℃, 200rmp rotating speed lower magnetic force stirs 10min, obtains the emulsification smoke solution;
C, take by weighing soybean protein isolate, maltodextrin and xanthans (mass ratio is 1:2:0.2) respectively, in 40 ℃ of water, stir 10min under the 200rmp rotating speed, be mixed with mass percent concentration and be 30% wall material phase solution;
D, wall material phase solution and emulsification smoke solution are mixed according to volume ratio 1:3, under 40 ℃, 300rmp rotating speed magnetic force, stir 10min, then use the high speed shear disperser under the 10000rpm rotating speed, disperse 3min for the first time, stop for the first time intermittently 3min, disperse for the second time 3min, stop intermittently 3min for the second time, disperse for the third time 3min, turn again after the taking-up in the pressure homogenizer, under pressure 15Mpa condition, high-pressure homogeneous 3 times, obtain microcapsules emulsification smoke solution;
E, with microcapsules emulsification smoke solution 190 ℃ of EATs, spray-drying under 85 ℃ of conditions of leaving air temp namely gets powder sootiness spices.
Concrete detection method is with embodiment 1, and testing result: powder sootiness spices outward appearance is brown, good fluidity, has strong sootiness fragrance, carbonyl compound content (representing take n-Heptaldehyde) is 25.9g/100g, and phenol content (representing with 2,6-dimethoxy phenol) is 32.4mg/ g.
Claims (3)
1. the preparation method of powder sootiness spices is characterized in that concrete operation step is as follows:
A. prepare the saleratus solution of mass percent 10% with the food-grade sodium acid carbonate, the liquid smoke fumet is placed on the hot type magnetic stirring apparatus, under rotor speed 120rmp, be heated to 40～45 ℃, in the liquid smoke fumet, slowly add saleratus solution, detect simultaneously the pH value, when the pH value is raised to 5.5～6.5, stop to add saleratus solution, obtain the smoke solution that alkalizes;
B. in the alkalization smoke solution, add the modified soy bean lipoid of alkalization smoke solution gross mass percentage 0.2%～0.6% and 0.05～0.2% unrighted acid monoglyceride, under 40 ℃ of temperature, rotating speed 200rmp condition, magnetic agitation 10min obtains the emulsification smoke solution;
C. take by weighing respectively soybean protein isolate, maltodextrin and xanthans, 1:2:0.2 in mass ratio in the water of 40 ℃ of temperature, under the rotating speed 200rmp condition, stirs 10min, is mixed with mass percent concentration and is 18～30% wall material phase solution;
D. wall material phase solution and emulsification smoke solution are mixed according to volume ratio 1:1～1:3, under 40 ℃ of temperature, rotating speed 300rmp condition, magnetic agitation 10min, then use the high speed shear disperser under the 10000rpm rotating speed, disperse for the first time 3min, stop intermittently 3min for the first time, disperse 3min for the second time, stop for the second time intermittently 3min, disperse for the third time 3min, change in the pressure homogenizer, under pressure 10～15Mpa condition, high-pressure homogeneous 3～4 times, obtain microcapsules emulsification smoke solution;
E. with microcapsules emulsification smoke solution 180～200 ℃ of EATs, spray-drying under 80～90 ℃ of conditions of leaving air temp namely gets powder sootiness spices;
Described powder sootiness spices is sepia or brown, and good fluidity has strong sootiness fragrance, and the phenol content that wherein represents with 2,6-dimethoxy phenol reaches 24.6～168.5mg/g, and the carbonyl compound content that represents with n-Heptaldehyde reaches 13.5～47.6 g/100g.
2. the preparation method of powder sootiness spices according to claim 1, it is characterized in that: described liquid smoke Fumeol is take Chinese hawthorn seed as material, through destructive distillation, condensation, fractionation and refining and smoke solution that obtain, with 2, the phenol content that 6-dimethoxy phenol represents reaches 2.5～18.0mg/ml, and the carbonyl compound content that represents with n-Heptaldehyde reaches 3.0～17.0 g/100mL.
3. the preparation method of powder sootiness spices according to claim 1 is characterized in that: described soybean protein isolate is the soybean protein isolate through enzyme modification, and protein content reaches 82.5%.
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| CN104222980A (en) * | 2014-07-28 | 2014-12-24 | 中国肉类食品综合研究中心 | Preparation method and application of fruit tree fumigating liquid |
| CN105747128A (en) * | 2016-03-29 | 2016-07-13 | 刘华 | Smoking material |
| CN110463893A (en) * | 2019-09-11 | 2019-11-19 | 中国热带农业科学院香料饮料研究所 | A kind of pepper smoke solution and preparation method thereof |
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| CN110463893A (en) * | 2019-09-11 | 2019-11-19 | 中国热带农业科学院香料饮料研究所 | A kind of pepper smoke solution and preparation method thereof |
| CN110463893B (en) * | 2019-09-11 | 2022-04-22 | 中国热带农业科学院香料饮料研究所 | Pepper smoking liquid and preparation method thereof |
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| CN103070379B (en) | 2013-10-16 |
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