CN103494153B - Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material - Google Patents
Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material Download PDFInfo
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- CN103494153B CN103494153B CN201310491277.4A CN201310491277A CN103494153B CN 103494153 B CN103494153 B CN 103494153B CN 201310491277 A CN201310491277 A CN 201310491277A CN 103494153 B CN103494153 B CN 103494153B
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- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 84
- 239000000463 material Substances 0.000 title claims abstract description 79
- 230000003647 oxidation Effects 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 91
- 235000019634 flavors Nutrition 0.000 claims abstract description 91
- 240000008042 Zea mays Species 0.000 claims abstract description 66
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 66
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 65
- 235000005822 corn Nutrition 0.000 claims abstract description 65
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 60
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 60
- 239000000843 powder Substances 0.000 claims abstract description 56
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 36
- 238000006243 chemical reaction Methods 0.000 claims abstract description 31
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 19
- 229930182817 methionine Natural products 0.000 claims abstract description 19
- 239000011780 sodium chloride Substances 0.000 claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- VLSOAXRVHARBEQ-UHFFFAOYSA-N [4-fluoro-2-(hydroxymethyl)phenyl]methanol Chemical compound OCC1=CC=C(F)C=C1CO VLSOAXRVHARBEQ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 46
- 108010055615 Zein Proteins 0.000 claims description 34
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- 238000002360 preparation method Methods 0.000 claims description 24
- 239000002253 acid Substances 0.000 claims description 20
- 229960003487 xylose Drugs 0.000 claims description 17
- 150000002978 peroxides Chemical class 0.000 claims description 16
- 239000000758 substrate Substances 0.000 claims description 14
- BHAAPTBBJKJZER-UHFFFAOYSA-N p-anisidine Chemical compound COC1=CC=C(N)C=C1 BHAAPTBBJKJZER-UHFFFAOYSA-N 0.000 claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 7
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- 239000000413 hydrolysate Substances 0.000 abstract 5
- 208000003643 Callosities Diseases 0.000 abstract 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 2
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- 239000002932 luster Substances 0.000 description 5
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
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- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 125000001931 aliphatic group Chemical group 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
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- UJOBWOGCFQCDNV-UHFFFAOYSA-N 9H-carbazole Chemical compound C1=CC=C2C3=CC=CC=C3NC2=C1 UJOBWOGCFQCDNV-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- FLIACVVOZYBSBS-UHFFFAOYSA-N Methyl palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC FLIACVVOZYBSBS-UHFFFAOYSA-N 0.000 description 2
- NCYCYZXNIZJOKI-OVSJKPMPSA-N Retinaldehyde Chemical compound O=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-OVSJKPMPSA-N 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- GOQYKNQRPGWPLP-UHFFFAOYSA-N heptadecan-1-ol Chemical compound CCCCCCCCCCCCCCCCCO GOQYKNQRPGWPLP-UHFFFAOYSA-N 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 150000004702 methyl esters Chemical class 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 2
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- 239000008117 stearic acid Substances 0.000 description 2
- 150000003431 steroids Chemical class 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
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- 238000010792 warming Methods 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FUFLCEKSBBHCMO-UHFFFAOYSA-N 11-dehydrocorticosterone Natural products O=C1CCC2(C)C3C(=O)CC(C)(C(CC4)C(=O)CO)C4C3CCC2=C1 FUFLCEKSBBHCMO-UHFFFAOYSA-N 0.000 description 1
- AURSMWWOMOVHBM-UHFFFAOYSA-N 2,3,6-trichlorobenzaldehyde Chemical compound ClC1=CC=C(Cl)C(C=O)=C1Cl AURSMWWOMOVHBM-UHFFFAOYSA-N 0.000 description 1
- VDHREAQAVYIPPC-UHFFFAOYSA-N 3,4-dihydro-1,2,5,6-dibenzcarbazole Chemical class C1=CC=CC2=C(C=3CCC=4C(=CC=CC=4)C=3N3)C3=CC=C21 VDHREAQAVYIPPC-UHFFFAOYSA-N 0.000 description 1
- NOOSWYSQSNNIJC-UHFFFAOYSA-N 9h-carbazole;phenol Chemical compound OC1=CC=CC=C1.C1=CC=C2C3=CC=CC=C3NC2=C1 NOOSWYSQSNNIJC-UHFFFAOYSA-N 0.000 description 1
- PQSUYGKTWSAVDQ-ZVIOFETBSA-N Aldosterone Chemical compound C([C@@]1([C@@H](C(=O)CO)CC[C@H]1[C@@H]1CC2)C=O)[C@H](O)[C@@H]1[C@]1(C)C2=CC(=O)CC1 PQSUYGKTWSAVDQ-ZVIOFETBSA-N 0.000 description 1
- PQSUYGKTWSAVDQ-UHFFFAOYSA-N Aldosterone Natural products C1CC2C3CCC(C(=O)CO)C3(C=O)CC(O)C2C2(C)C1=CC(=O)CC2 PQSUYGKTWSAVDQ-UHFFFAOYSA-N 0.000 description 1
- MFYSYFVPBJMHGN-ZPOLXVRWSA-N Cortisone Chemical compound O=C1CC[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 MFYSYFVPBJMHGN-ZPOLXVRWSA-N 0.000 description 1
- MFYSYFVPBJMHGN-UHFFFAOYSA-N Cortisone Natural products O=C1CCC2(C)C3C(=O)CC(C)(C(CC4)(O)C(=O)CO)C4C3CCC2=C1 MFYSYFVPBJMHGN-UHFFFAOYSA-N 0.000 description 1
- WKRLQDKEXYKHJB-UHFFFAOYSA-N Equilin Natural products OC1=CC=C2C3CCC(C)(C(CC4)=O)C4C3=CCC2=C1 WKRLQDKEXYKHJB-UHFFFAOYSA-N 0.000 description 1
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 229960002478 aldosterone Drugs 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 229960004544 cortisone Drugs 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 1
- FDPIMTJIUBPUKL-UHFFFAOYSA-N dimethylacetone Natural products CCC(=O)CC FDPIMTJIUBPUKL-UHFFFAOYSA-N 0.000 description 1
- WKRLQDKEXYKHJB-HFTRVMKXSA-N equilin Chemical compound OC1=CC=C2[C@H]3CC[C@](C)(C(CC4)=O)[C@@H]4C3=CCC2=C1 WKRLQDKEXYKHJB-HFTRVMKXSA-N 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000013433 optimization analysis Methods 0.000 description 1
- KMUONIBRACKNSN-UHFFFAOYSA-N potassium dichromate Chemical compound [K+].[K+].[O-][Cr](=O)(=O)O[Cr]([O-])(=O)=O KMUONIBRACKNSN-UHFFFAOYSA-N 0.000 description 1
- IWZKICVEHNUQTL-UHFFFAOYSA-M potassium hydrogen phthalate Chemical compound [K+].OC(=O)C1=CC=CC=C1C([O-])=O IWZKICVEHNUQTL-UHFFFAOYSA-M 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- XOFYZVNMUHMLCC-ZPOLXVRWSA-N prednisone Chemical compound O=C1C=C[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 XOFYZVNMUHMLCC-ZPOLXVRWSA-N 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a muttony flavoring material manufactured by means of mutton fat control and oxidation and a method for manufacturing the muttony flavoring material. The method includes decoloring corns and removing starch of the corns to obtain corn protein powder with a high protein content; manufacturing corn alcohol-soluble proteins from the corn protein powder by means of ethanol immersion extraction; manufacturing corn protein powder enzymatic hydrolysate or corn alcohol-soluble protein enzymatic hydrolysate by means of enzymolysis; adding, by weight, 1.3% of L-cysteine hydrochloride, 0.5% of VB1 (vitamin B1), 0.2% of methionine, 2% of sodium chloride and 3% of D-xylose into 88% of the corn protein powder enzymatic hydrolysate or the corn alcohol-soluble protein enzymatic hydrolysate and 5% of oxidized mutton fat, and enabling the corn protein powder enzymatic hydrolysate or the corn alcohol-soluble protein enzymatic hydrolysate, the oxidized mutton fat, the L-cysteine hydrochloride, the VB1, the methionine, the sodium chloride and the D-xylose to carry out Maillard reaction so as to manufacture the novel muttony flavoring material. The muttony flavoring material and the method have the advantages that the natural muttony flavoring material is rich in muttony flavor, an effective way for further processing and utilizing the corn protein powder is provided, and additional value of the corn protein powder is increased.
Description
Technical field
The invention belongs to flavour of food products material processing technique field, particularly, the present invention relates to the technical field that a kind of suet controlled oxidization prepares mutton taste flavor material and preparation method thereof.
Background technology
Meat flavor material due to its plentiful meat flavour mouthfeel, abundant nutrition, not easily cause people and get fat, be more and more subject to the favor of people." fat oxidation-thermal response " prepares meat flavor material is not obvious for the characteristic chicken flavor (i.e. local flavor) of beef, chicken, the different types of meat of mutton and propose.It utilizes fat as raw material, obtains fat oxidation product by controlling fat oxidation, and fat oxidation product participates in thermal response (Maillard reaction) and then preparation meat flavor material.The research of Morton shows, a large amount of C that fatty controlled oxidization produces
6-C
10the oxidation product such as aliphatic aldehyde, ketone, shuttle acid, as the precursor of thermal response (Maillard reaction) for thermal response raw material, the characteristic flavor of meat flavor material can be significantly improved.The research of Kirsten and Crouse etc. shows, sheep smell of mutton is relevant with sheep aliphatic acid, and more than 20 local flavors of planting 18:1 and 18:3 sheep aliphatic acid in sheep aliphatic acid and mutton have significant correlation.The fusing point of suet fat is 42-48 DEG C, is not easy digested, is not thus developed fully all the time.Suet controlled oxidization-thermal response prepares the important channel that the mutton taste flavor material with obvious characteristic local flavor is suet Application and Development, also has great importance.
At present, corn protein powder is the leftover bits and pieces that corn wet production starch or Gourmet Powder Factory utilize Maize Production monosodium glutamate, and corn protein powder protein content is higher, but protein solubility is poor contained by corn protein powder, corn protein powder uses as feed mostly, causes a large amount of wastes.The edible flavor material utilizing fatty controlled oxidization-thermal response principle to prepare has important research and development and is worth.
Summary of the invention
The present invention is directed to the state of the art that prior art is prepared about mutton taste flavor material, it is enzymolysis liquid that the present invention makes full use of corn protein powder, turns waste into wealth, by utilizing fatty controlled oxidization-thermal response system, adopt suet controlled oxidization to prepare mutton taste flavor material, there is the extensively value be suitable for.
The main technical schemes that the present invention adopts:
The present invention utilizes enzymatic isolation method to prepare corn protein powder enzymolysis liquid, with zein enzymolysis liquid, oxidation suet and wood sugar for primary raw material, interpolation sodium chloride, vitamin B1, cysteine hydrochloride, methionine carry out Maillard reaction and prepare Novel sheep meat flavour flavor material, not only prepare the natural mutton taste flavor material with strong Mutton Flavor, also for the deep processing and utilization of corn protein powder provides an effective way, the added value of corn protein powder is added.
The present invention specifically provides a kind of preparation method of mutton taste flavor material, and concrete preparation method is as follows:
(1) preparation of zeins: corn to be decoloured destarch through pretreatment, obtain the corn protein powder that protein content is higher, cross 80 mesh sieve, adopt ethanol immersion to prepare zeins, in g:mL, corn protein powder and 80% ethanol according to solid-liquid ratio 1:8, after 60 DEG C of water-bath lixiviate 5h, through the centrifugal 15min process of 3500r/min, get supernatant, through isoelectric precipitation, prepare zeins by freeze drying or heated-air drying;
(2) preparation of zeins enzymolysis liquid: take the zeins in step (1), take zeins as substrate, by concentration 1.5%, temperature 55 DEG C, pH 11.5 enzymolysis of concentration of substrate 10%, alkali protease, enzymolysis 5.0h under this condition, wherein, the vigor of alkali protease is 12.93 × 10
4u, pH scope 9.5-10.5, temperature range 40-55 DEG C, prepare zeins enzymolysis liquid, for subsequent use;
(3) preparation of corn protein powder enzymolysis liquid: take corn protein powder prepared by step (1), take corn protein powder as substrate, by concentration of substrate be 6%, basic protein enzyme concentration 3.0%, temperature 55 DEG C, pH 10.0 enzymolysis, enzymolysis 2.0h under this condition, wherein, the basic protein enzyme activity selected is 12.93 × 10
4u, pH scope 9.5-10.5, temperature range 40-55 DEG C, prepare corn protein powder enzymolysis liquid, for subsequent use;
(4) suet controlled oxidization: suet heating is made fusing, forms vortex through stirring, and adopts reflux condensation mode and temperature to control to carry out suet oxidation; The process conditions of suet controlled oxidization are: controlled oxidization time 4.0h, and controlled oxidization temperature is 135 DEG C, and throughput is 0.30m
3/ (Kg.h), under these process conditions, the PV value (peroxide value) recording this suet is 349.342 meq/Kg, AV value (anisidine value) be 192.658, S value (acid number) is 2.108 mgKOH/g, prepares oxidation suet;
(5) preparation of mutton taste flavor material: % by weight percentage, the oxidation suet utilizing above-mentioned steps to prepare and corn protein powder enzymolysis liquid or zeins enzymolysis liquid are primary raw material, add in corn protein powder enzymolysis liquid 88% or zeins enzymolysis liquid simultaneously the oxidation suet of 5%, 1.3% L-cysteine hydrochloride, the VB1 of 0.5%, methionine, 2% sodium chloride and the 3%D-wood sugar of 0.2% carry out Maillard reaction, reaction temperature is 120 DEG C, the initial pH of reaction is 6.5, reaction time is 2h, prepares mutton taste flavor material.
Simultaneously, the present invention specifically provides a kind of mutton taste flavor material, prepare according to the above-mentioned suet controlled oxidization preparation method provided, % by weight percentage, mutton taste flavor material contain 5% oxidation suet, 1.3% L-cysteine hydrochloride, 0.5% VB1,0.2% methionine, 2% sodium chloride, 3%D-wood sugar and 88% corn protein powder enzymolysis liquid.
Further.The present invention also provides another kind of mutton taste flavor material, prepare according to the above-mentioned suet controlled oxidization preparation method provided, % by weight percentage, mutton taste flavor material contain 5% oxidation suet, 1.3% L-cysteine hydrochloride, 0.5% VB1,0.2% methionine, 2% sodium chloride, 3%D-wood sugar and 88% zeins enzymolysis liquid.
Suet controlled oxidization index is respectively AV value (anisidine value), PV value (peroxide value) and S value (acid number); The product of suet controlled oxidization should have higher anisidine value, suitable high peroxide value, and this is favourable to follow-up thermal response; The acid number of oxidation suet should control in lower scope, otherwise suet can produce serious rancid flavor.
In the present invention, AV value (anisidine value), PV value (peroxide value) and S value (acid number) adopt GB/T 24304-2009, GB/T 5538-2005 and GB/T 5530-2005 [7-9] to measure respectively. using PV value (peroxide value), AV value (anisidine value), S value (acid number) as the index of suet controlled oxidization, in conjunction with sensory evaluation scoring and odor characteristic, the Optimal technique process finally determining suet controlled oxidization is: controlled oxidization time 4.0h, controlled oxidization temperature is 135 DEG C, and throughput is 0.30m
3/ (Kg.h); Adopt the preparation technology of Orthogonal Optimization Test to mutton taste flavor material to be optimized, the optimal conditions obtaining mutton taste flavor material Maillard reaction is: reaction temperature is 120 DEG C, and the initial pH of reaction is 6.5, and the reaction time is 2h.
It is well known technical scheme that the present invention adopts ethanol immersion to extract zeins, those skilled in the art can prepare extraction zeins according to prior art, but, the present invention preferentially adopts concentration of substrate 6%, basic protein enzyme concentration is 3.0%, temperature be 55 DEG C, pH is 10.0, enzymolysis 2.0h under this condition, obtains the hydrolyzate of corn protein powder.
By implementing the concrete summary of the invention of the present invention, following effect can be reached:
The present invention utilizes enzymatic isolation method to prepare corn protein powder enzymolysis liquid, with zein enzymolysis liquid, oxidation suet and wood sugar for primary raw material, interpolation sodium chloride, vitamin B1, cysteine hydrochloride, methionine carry out Maillard reaction and prepare Novel sheep meat flavour flavor material, this novel meat flavor material has fat perfume (or spice), meat is fragrant and roasting fragrant, full and the natural sense of tool, both the mouthfeel of people can have been met, be unlikely to again people is got fat, simultaneously also for the deep processing and utilization of corn protein powder provides an effective way, add the added value of corn protein powder.
accompanying drawing illustrates:
Fig. 1 is shown as the process chart preparing mutton taste flavor material.
Fig. 2 is shown as PV, AV and S value variation with temperature tendency chart.
Fig. 3 is shown as PV, AV and S value tendency chart over time.
Fig. 4 is shown as PV, AV and S value tendency chart over time.
Detailed description of the invention
, for embodiment, the present invention is described below, but the present invention is not limited to following embodiment.In addition, in following explanation, if no special instructions, % all refers to m/m mass percent.
In the present invention, equipment and material have:
Suet: commercially available; Corn protein powder enzymolysis liquid: laboratory is made by oneself; It is pure that sodium thiosulfate, KI, P-nethoxyaniline, Potassium Hydrogen Phthalate, potassium bichromate, soluble starch, glacial acetic acid, isooctane, absolute ether etc. are analysis
H HS electric-heated thermostatic water bath; 90-1 type constant temperature blender with magnetic force; Constant temperature indicating controller; Glass rotameter; The outer visible spectrophotometer of UV-2000 ultraviolet; AB204-S type analysis sky equality
The all reagent selected in the present invention and instrument are all well known selecting, but do not limit enforcement of the present invention, and other reagent more well known in the art and equipment are all applicable to the enforcement of the following embodiment of the present invention.
embodiment one: suet controlled oxidization prepares the determination of mutton taste flavor material formula
The formula of mutton taste flavor material, by test of many times and experiment, is determined to adopt corn protein powder enzymolysis liquid, D-wood sugar, L-cysteine hydrochloride, methionine, VB1, sodium chloride and oxidation suet.By the optimal case of the Orthogonal Optimization Test determination mutton taste flavor material of 6 factor 3 levels.The factor level table of orthogonal test and the results are shown in Table 1-3.
The factor level table of table 1 Mutton Flavor material formula
Table 2 mutton taste flavor material is filled a prescription six factor three horizontal quadrature table and results
Table 3 mutton taste flavor material formulation optimization analysis of variance table
| Factor | Variance quadratic sum | The free degree | F ratio | F critical value | Conspicuousness |
| A/ is oxidized suet | 558.111 | 2 | 313.898 | 19.000 | * |
| B/D-wood sugar | 10.111 | 2 | 5.687 | 19.000 | |
| C/ sodium chloride | 32.111 | 2 | 18.060 | 19.000 | |
| D/ VB 1 | 103.444 | 2 | 58.180 | 19.000 | * |
| E/L-cysteine hydrochloride | 147.111 | 2 | 82.740 | 19.000 | * |
| F/ methionine | 52.111 | 2 | 29.309 | 19.000 | * |
| Error | 1.78 | 2 |
The Orthogonal Optimization Test result optimized from Mutton Flavor material formula and intuitive analysis table 2, R value size is: A (oxidation suet) >E (L-cysteine hydrochloride) >D (VB1) >F (methionine) >C (sodium chloride) >B (D-wood sugar), the analysis of variance table 3 of the Orthogonal Optimization Test result optimized from Mutton Flavor material formula, oxidation suet, L-cysteine hydrochloride, the flavor effect of ratio to Mutton Flavor material of VB1 and methionine is remarkable.Known by table 2, the optimum combination of the formula of mutton taste flavor material Maillard reaction is A2E2D2F1C2B3, i.e. the oxidation suet of 5%, the L-cysteine hydrochloride of 1.3%, the VB1 of 0.5%, the methionine of 0.2%, 2% sodium chloride, 3%D-wood sugar and 88% corn protein powder enzymolysis liquid.
Being combined as most of the formula of mutton taste flavor material Maillard reaction: the oxidation suet of 5%, the L-cysteine hydrochloride of 1.3%, the VB1 of 0.5%, the methionine of 0.2%, 2% sodium chloride, 3%D-wood sugar and 88% corn protein powder enzymolysis liquid.
embodiment two: the preparation method of mutton taste flavor material
See accompanying drawing 1, utilize fatty controlled oxidization-thermal response system, adopt suet controlled oxidization to prepare the method for mutton taste flavor material, concrete preparation method's step is as follows:
(1) preparation of zeins: corn to be decoloured destarch through pretreatment, obtain the corn protein powder that protein content is higher, cross 80 mesh sieve, adopt ethanol immersion to prepare zeins, in g:mL, corn protein powder and 80% ethanol according to solid-liquid ratio 1:8, after 60 DEG C of water-bath lixiviate 5h, through the centrifugal 15min process of 3500r/min, get supernatant, through isoelectric precipitation, prepare zeins by freeze drying or heated-air drying;
(2) preparation of zeins enzymolysis liquid: take the zeins in step (1), take zeins as substrate, by concentration 1.5%, temperature 55 DEG C, pH 11.5 enzymolysis of concentration of substrate 10%, alkali protease, enzymolysis 5.0h under this condition, wherein, the vigor of alkali protease is 12.93 × 10
4u, pH scope 9.5-10.5, temperature range 40-55 DEG C, prepare zeins enzymolysis liquid, for subsequent use;
(3) preparation of corn protein powder enzymolysis liquid: take corn protein powder prepared by step (1), take corn protein powder as substrate, by concentration of substrate be 6%, basic protein enzyme concentration 3.0%, temperature 55 DEG C, pH 10.0 enzymolysis, enzymolysis 2.0h under this condition, wherein, the basic protein enzyme activity selected is 12.93 × 10
4u, pH scope 9.5-10.5, temperature range 40-55 DEG C, prepare corn protein powder enzymolysis liquid, for subsequent use;
(4) suet controlled oxidization: suet heating is made fusing, forms vortex through stirring, and adopts reflux condensation mode and temperature to control to carry out suet oxidation; The process conditions of suet controlled oxidization are: controlled oxidization time 4.0h, and controlled oxidization temperature is 135 DEG C, and throughput is 0.30m
3/ (Kg.h), under these process conditions, the PV value (peroxide value) recording this suet is 349.342 meq/Kg, AV value (anisidine value) be 192.658, S value (acid number) is 2.108 mgKOH/g, prepares oxidation suet;
(5) preparation of mutton taste flavor material: % by weight percentage, the oxidation suet utilizing above-mentioned steps to prepare and corn protein powder enzymolysis liquid or zeins enzymolysis liquid are primary raw material, add in corn protein powder enzymolysis liquid 88% or zeins enzymolysis liquid simultaneously the oxidation suet of 5%, 1.3% L-cysteine hydrochloride, the VB1 of 0.5%, methionine, 2% sodium chloride and the 3%D-wood sugar of 0.2% carry out Maillard reaction, reaction temperature is 120 DEG C, the initial pH of reaction is 6.5, reaction time is 2h, prepares mutton taste flavor material.
Two kinds of mutton taste flavor material are prepared as follows according to the above-mentioned employing suet controlled oxidization preparation method provided:
% by weight percentage, mutton taste flavor material contain 5% oxidation suet, 1.3% L-cysteine hydrochloride, 0.5% VB1,0.2% methionine, 2% sodium chloride, 3%D-wood sugar and 88% corn protein powder enzymolysis liquid.
% by weight percentage, mutton taste flavor material contain 5% oxidation suet, 1.3% L-cysteine hydrochloride, 0.5% VB1,0.2% methionine, 2% sodium chloride, 3%D-wood sugar and 88% zeins enzymolysis liquid.
embodiment three: suet controlled oxidization prepares the optimization of process conditions of mutton taste flavor material
Utilize enzymolysis liquid to carry out Maillard reaction, determine comparatively optimal conditions according to sensory evaluation scores.Adopt the scheme that embodiment two provides, enzymolysis liquid is 90%, wood sugar is for being 3%, Cys is 2%, oxidation suet is 5%, under this condition, utilizes Orthogonal Optimization Test to be optimized Maillard reaction temperature, time and initial pH, using sensory evaluation scores as evaluation index, factor level table and the results are shown in Table 4 ~ 6.
The factor level table of table 4 reaction condition
Table 5 mutton taste flavor material condition Three factors-levels orthogonal arrage and result
| Sequence number | A temperature/DEG C | B time/h | C pH | D is blank | Score value |
| 1 | 110 | 1.0 | 6.0 | -1 | 63 |
| 2 | 110 | 2.0 | 6.5 | 0 | 78 |
| 3 | 110 | 3.0 | 7.0 | 1 | 72 |
| 4 | 120 | 1.0 | 6.5 | 1 | 87 |
| 5 | 120 | 2.0 | 7.0 | -1 | 92 |
| 6 | 120 | 3.0 | 6.0 | 0 | 82 |
| 7 | 130 | 1.0 | 7.0 | 0 | 68 |
| 8 | 130 | 2.0 | 6.0 | 1 | 69 |
| 9 | 130 | 3.0 | 6.5 | -1 | 78 |
| K1 | 71.000 | 72.667 | 71.333 | 77.667 | |
| K2 | 87.000 | 79.667 | 81.000 | 76.000 | |
| K3 | 71.667 | 77.333 | 77.333 | 76.000 | |
| R | 16.000 | 7.000 | 9.667 | 1.667 |
Table 6 mutton taste flavor material condition optimizing analysis of variance table
| Factor | Variance quadratic sum | The free degree | F ratio | F critical value | Conspicuousness |
| Temperature | 491.556 | 2 | 88.473 | 19.000 | * |
| Time | 76.222 | 2 | 13.719 | 19.000 | |
| pH | 42.889 | 2 | 25.718 | 19.000 | * |
| Error | 5.560 | 2 |
From Orthogonal Optimization Test result and the intuitive analysis table 4 of Mutton Flavor material process optimization, R value: temperature >pH> temperature, namely being temperature to the factor that the flavor effect of mutton taste flavor material is maximum, is secondly pH and time; From the analysis of variance table 5 of the Orthogonal Optimization Test result of Mutton Flavor material process optimization, temperature and the flavor effect of pH to mutton taste flavor material remarkable.Known by table 6, the optimum combination of the condition of mutton taste flavor material Maillard reaction is A2C2B2, and namely reaction temperature is 120 DEG C, and the initial pH of reaction is 6.5, and the reaction time is 2h.
By the optimised process adopting single factor test and Orthogonal Optimization Test to determine alkali protease enzymolysis corn protein powder be concentration of substrate 6%, enzyme concentration is 3.0%, temperature is 55 DEG C, the time is 2.0h, pH is 10.0, carry out demonstration test under this condition, the degree of hydrolysis obtaining corn protein powder is 31.17%; The optimum combination of the condition of Maillard reaction is A2C2B2, and namely reaction temperature is 120 DEG C, and the initial pH of reaction is 6.5, and the reaction time is 2h.
embodiment four: the factor of influence single factor experiment of suet controlled oxidization
AV value (anisidine value), PV value (peroxide value) and S value (acid number) adopt existing known technology GB/T 24304-2009, GB/T 5538-2005 and GB/T 5530-2005 to measure respectively.
(1) temperature impact that suet is oxidized
See table 7 with to figure 2 depicts fixing throughput be 0.25m3/ (Kg.h), the controlled oxidization time is 3h, under temperature is respectively 100 DEG C, 115 DEG C, 125 DEG C, 135 DEG C, 145 DEG C, 155 DEG C and 165 DEG C of conditions, temperature is on the impact of suet oxidation index PV value (peroxide value), AV value (anisidine value) and S value (acid number).
Table 7 temperature affects result to PV, AV and S value
| Temperature (DEG C) | PV value/meq.Kg -1 | AV value | S value/mgKOH.g -1 | Sensory evaluation scores | Fragrance |
| 100 | 139.895 | 99.357 | 1.453 | 73 | Light suet is fragrant |
| 115 | 193.578 | 113.274 | 1.487 | 72 | Suet is fragrant |
| 125 | 246.251 | 165.239 | 1.603 | 75 | Suet is fragrant |
| 135 | 367.679 | 185.537 | 2.449 | 89 | Dense fat fragrance, light smell of mutton |
| 145 | 320.872 | 178.143 | 2.562 | 87 | Suet fragrance, light smell of mutton |
| 155 | 298.543 | 157.349 | 8.573 | 78 | Light penetrating odor |
| 165 | 287.876 | 148.974 | 12.305 | 70 | Penetrating odor |
As can be seen from the result of table 7 and accompanying drawing 2, in 100 DEG C ~ 135 DEG C, PV and AV value increases with the rising of temperature, but the variation tendency of AV value is more slow, PV and AV value has a peak value 135 DEG C time; Within the scope of 135 DEG C ~ 165 DEG C, PV and AV value raises with temperature and reduces, and PV value significantly reduces, and the variation tendency of AV value is more slow; PV value obviously reduces, and this mainly raises due to temperature, and peroxide at high temperature easily decomposes, and not easily puts aside.AV value raises with temperature and slowly reduces, and its reason may be the rising along with temperature, and many carbonyls are polymerized to large molecule or are cracked into the small-molecule substance of highly volatile.In 100 DEG C ~ 145 DEG C, S value variation with temperature is comparatively slow, and in 145 DEG C ~ 165 DEG C, S value raises with temperature and increases sharply.Integrated sensory's scoring and odor characteristic can the initial setting comparatively suitable temperature with higher PV, AV and lower S value be 135 DEG C ~ 145 DEG C.
(2) time impact that suet is oxidized
See table 8 with to figure 3 depicts fixing throughput be 0.25m3/ (Kg.h), temperature is under 125 DEG C of conditions, controlled oxidization 0 h, 1 h, 2 h, 3 h, 4 h, 5 h and 6 h respectively, the time is on the impact of suet oxidation index PV value (peroxide value), AV value (anisidine value) and S value (acid number).
Table 8 time affects result to PV, AV and S value
| Time/h | PV value/meq.Kg -1 | AV value | S value/mgKOH.g -1 | Sensory evaluation scores | Fragrance |
| 0.0 | 5.086 | 4.249 | 0.521 | 58 | Sheep smell of mutton |
| 1.0 | 89.274 | 12.436 | 0.972 | 67 | Weak suet is fragrant |
| 2.0 | 163.351 | 98.783 | 1.375 | 73 | Suet is fragrant |
| 3.0 | 226.251 | 155.239 | 1.503 | 87 | Suet fragrance, light smell of mutton |
| 4.0 | 242.139 | 189.452 | 2.469 | 89 | Suet fragrance, light smell of mutton |
| 5.0 | 335.748 | 247.137 | 8.932 | 76 | Suet is fragrant, weak burnt odor |
| 6.0 | 486.652 | 251.328 | 11.435 | 70 | Penetrating odor |
As can be seen from the result of table 8 and accompanying drawing 3, in 0h ~ 6h, PV, AV and S value increase in time and increasing, the variation tendency of PV and AV value in 0h ~ 4h is close, and in 4h ~ 6h, PV value increases rapidly, and the increase of AV value eases up.In 0h ~ 4h, S value changes in time and eases up, and in 4h ~ 6h, S value changes more violent in time.These variation tendencies mainly because along with the prolongation of oxidization time, cause the result that free fatty and peroxide increase.Integrated sensory's scoring and odor characteristic can be 3h ~ 4h initial setting comparatively suitable oxidation time with higher PV, AV and lower S value.
(3) throughput impact that suet is oxidized
See table 9 with to figure 4 depicts fixed temperature be 125 DEG C, the controlled oxidization time is 3 h, under throughput is respectively 0.15m3/ (Kg.h), 0.20m3/ (Kg.h), 0.25m3/ (Kg.h), 0.30m3/ (Kg.h), 0.35m3/ (Kg.h), 0.40m3/ (Kg.h), 0.45m3/ (Kg.h) condition, throughput is on the impact of suet oxidation index PV value (peroxide value), AV value (anisidine value) and S value (acid number).
Table 9 throughput affects result to PV, AV and S value
| Throughput/m 3.(Kg.h) -1 | PV value/meq.Kg -1 | AV value | S value/mgKOH.g -1 | Sensory evaluation scores | Fragrance |
| 0.15 | 107.562 | 89.237 | 0.0783 | 69 | Weak suet is fragrant |
| 0.20 | 149.783 | 102.238 | 1.248 | 71 | Weak suet is fragrant |
| 0.25 | 256.251 | 151.239 | 1.643 | 76 | Suet is fragrant |
| 0.30 | 253.126 | 192.157 | 2.019 | 87 | Pure and fresh suet is fragrant |
| 0.35 | 262.189 | 199.458 | 2.357 | 86 | Suet is fragrant |
| 0.40 | 289.146 | 210.345 | 7.357 | 80 | Weak burnt odor |
| 0.45 | 300.013 | 247.243 | 11.672 | 75 | Burnt odor |
Can find out that PV and AV value is close with the variation tendency of throughput from the result of table 9 and accompanying drawing 4, but when throughput is 0.15m3/ (Kg.h) ~ 0.25m3/ (Kg.h), PV value is precipitous compared with AV value increase trend, when 0.25 m3/ (Kg.h) ~ 0.45m3/ (Kg.h), PV with AV value variation tendency is similar.This is mainly because degree of oxidation improves constantly, and peroxide constantly decomposes, and can cause the unstability of measurement result like this.Also be likely flow velocity increase, PV and PAV decrease reason may be, faster air velocity very easily cause minute bubbles formed large bubble make air in time participate in reaction and overflow from liquid.The variation tendency of S value is: in 0.15m3/ (Kg.h) ~ 0.35m3/ (Kg.h) scope, tend towards stability; When 0.35m3/ (Kg.h) ~ 0.45m3/ (Kg.h), increase rapidly.Integrated sensory's scoring and odor characteristic can the initial setting more suitable throughput with higher PV, AV and lower S value be in 0.25 m3/ (Kg.h) ~ 0.35m3/ (Kg.h) scope.
The technique being determined suet controlled oxidization by above-mentioned single factor experiment is: controlled oxidization time 4.0h, and controlled oxidization temperature is 135 DEG C, and throughput is 0.30m3/ (Kg.h); Under more excellent process conditions, carry out demonstration test, demonstration test result is: PV value is 349.342 meq/Kg, AV value be 192.658, S value is 2.108 mgKOH/g.
embodiment five: the factor of influence Orthogonal Optimization Test of suet controlled oxidization
On the basis of single factor experiment, choose temperature, time and throughput Three factors, carry out the Orthogonal Optimization Test of Three factors-levels, and result and intuitive analysis table and analysis of variance table are in table 10 ~ 13.
Table 10 orthogonal experiments and analysis
(note: Rx, Ry, Rz represent the extreme difference of peroxide value, anisidine value and acid number respectively)
The analysis of variance table of table 11 pair PV value
| Factor | Variance quadratic sum | The free degree | F ratio | F critical value | Conspicuousness |
| Temperature | 47501.708 | 2 | 205.552 | 19.000 | * |
| Time | 1641.371 | 2 | 7.103 | 19.000 | |
| Throughput | 306.166 | 2 | 1.325 | 19.000 | |
| Error | 231.090 | 2 |
The analysis of variance table of table 12 pair AV value
| Factor | Variance quadratic sum | The free degree | F ratio | F critical value | Conspicuousness |
| Temperature | 1795.257 | 2 | 14.652 | 19.000 | |
| Time | 900.915 | 2 | 7.353 | 19.000 | |
| Throughput | 3494.240 | 2 | 28.518 | 19.000 | * |
| Error | 122.530 | 2 |
The analysis of variance table of table 13 pair S value
| Factor | Variance quadratic sum | The free degree | F ratio | F critical value | Conspicuousness |
| Temperature | 0.133 | 2 | 33.250 | 19.000 | * |
| Time | 0.749 | 2 | 187.250 | 19.000 | * |
| Throughput | 0.011 | 2 | 2.750 | 19.000 | |
| Error | 0.000 | 2 |
From result and intuitive analysis table and analysis of variance table 10-13, the optimum process of higher peroxide value (PV) is A2B3C3; The optimum process of higher anisidine value (AV) is: C2A2B2; The optimum process of lower acid number (S) is: B1A1C3; Consider requirement oxidation suet and there is higher PV, AV value and lower S value, the optimum combination determined is: A2B3C2, namely the preferred process condition of suet oxidation test is: controlled oxidization time 4.0h, and controlled oxidization temperature is 135 DEG C, and throughput is 0.30m3/ (Kg.h).Under more excellent process conditions, carry out demonstration test, demonstration test result is: PV value is 349.342 meq/Kg, AV value be 192.658, S value is 2.108 mgKOH/g.
The technique being determined suet controlled oxidization by above-mentioned Orthogonal Optimization Test is: controlled oxidization time 4.0h, and controlled oxidization temperature is 135 DEG C, and throughput is 0.30m
3/ (Kg.h); Under more excellent process conditions, carry out demonstration test, demonstration test result is: PV value is 349.342 meq/Kg, AV value be 192.658, S value is 2.108 mgKOH/g.
embodiment six: the evaluation preparing mutton taste flavor material
1. subjective appreciation
Adopt the method for random sampling, form one 10 the scoring groups having each side representative figure to participate in, comprehensive grading is carried out to the flavor material that oxidation suet and Mei Lade break through, oxidation suet carries out comprehensive grading from color and luster (0-10 divides), odor type (0-30 divides), strong and weak (0-40 divides), remaining time (0-20 divides) and peculiar smell (-10-10 divides) five aspects, and Maillard reaction flavor material carries out comprehensive grading from color and luster (0-20 divides), odor type (0-30 divides), strong and weak (0-30 divides), remaining time (0-20 divides) four aspects.
2. the GC-MS of mutton taste flavor material analyzes
Headspace solid phase microextractiom is adopted to extract volatile ingredient, then with carrying out GC-MS analysis.
(1) extracting head is aging
By solid phase micro-extraction extraction head at the aging 10min of GC-MS injection port, injector temperature is 250 DEG C.
(2) SPME
Get 5mL sample and be placed in 25mL SPME Special sample bottle, cover tightly sample bottle cap, balance 10min in 50 DEG C of thermostat water baths after, the extracting head of solid phase micro-extraction device is inserted in sample bottle, release fiber head, make fiber head be placed in about 1cm above sample, headspace absorption 20min, regain fiber head subsequently, extract extracting head, extracting head is directly inserted GC-MS, release fiber head, 250 DEG C of desorb 10min, carry out GC-MS analysis.
(3) GC-MS condition
Chromatographic condition: capillary chromatographic column HP-5MS (30m × 0.25mm, 0.25 μm); Heating schedule: 40 DEG C keep 2min, are warming up to 220 DEG C, are warming up to 250 DEG C with 2 DEG C/min with 10 DEG C/min, keep 5min; Carrier gas (He) flow velocity is 1.0mL/min, injector temperature 250 DEG C; Splitless injecting samples.
Mass Spectrometry Conditions: electronics bombardment (EI) ion gun; Emitted energy 70eV; Ion source temperature 200 DEG C; Interface temperature 250 DEG C; ACQ mode: Scan; Sweep speed: 769u/s; Mass scan range: 33-450amu.
(4) data processing
Data processing: Data Processing in Experiment is completed by computer software, unknown compound is machine examination rope as calculated, composes storehouse (107k Compounds) and Wiley with NIST simultaneously and composes storehouse (320k Compounds, version 6.0) and match.
The GC-MS analysis result of mutton taste flavor material is in table 14.
Table 14 mutton taste flavor material GC-MS Components identification table
| Sequence number | Components Name | Content |
| 1 | (z)-9-hexadecene-1-alcohol | 1.99 |
| 2 | 1-heptadecanol | 3.32 |
| 3 | Axerophthal | 10.06 |
| 4 | 2,3,6-tri chlorobenzaldehyde | 0.06 |
| 5 | 5,7-dimethyl-ALPHA-tetralone | 0.27 |
| 6 | 17-glycolic acid cortex (steroid) ketone | 6.68 |
| 7 | Aldosterone | 0.59 |
| 8 | 1-(4-acetoxy-3-anisyl) ethyl ketone | 0.03 |
| 9 | Equilin | 0.02 |
| 10 | Metacortandracin | 0.41 |
| 11 | Cortisone | 0.17 |
| 12 | Stearic acid | 8.54 |
| 13 | Palmitic acid | 0.19 |
| 14 | Neocholan | 0.39 |
| 15 | OA methyl esters | 58.12 |
| 16 | Vitamin A acetic acid esters | 6.33 |
| 17 | Tetradecylic acid 14 ester | 0.05 |
| 18 | Methyl hexadecanoate | 0.29 |
| 19 | 2-pi-allyl-6-methylphenol | 0.22 |
| 20 | 12,13-dihydro-7H-dibenzo (A, G) carbazoles | 1.40 |
| 21 | Other | 0.87 |
GC-MS analyze identify 20 flavor substances altogether, content come first 5 be respectively 58.12% OA methyl esters, the axerophthal of 10.06%, stearic acid, 17-glycolic acid cortex (steroid) ketone of 6.68%, the vitamin A acetic acid esters of 6.33% of 8.54%.
GC-MS analyzes and identifies 20 flavor substances altogether, wherein alcohols 2 kinds, aldehydes 2 kinds, ketone 7 kinds, acids 3 kinds, ester class 4 kinds, each a kind of phenol, carbazole.
Carried out SPME-GC-MS analysis to mutton soup, formula I and formula II, qualification obtains 26 kinds of flavor substances, wherein alkanes 2 kinds, alcohols 3 kinds, aldehydes 2 kinds, ketone 8, acids 4 kinds, ester class 4 kinds, each a kind of benzene, phenol carbazole altogether; For determining the acceptability of formula I and formula II flavor material further, adopting the method for Comprehensive Evaluation, utilizing fuzzy matrix to carry out sense organ Comprehensive Assessment.The comprehensive evaluation result of fuzzy matrix shows to be respectively 69% and 72% to the ratio of liking of formula I and formula II, and formula II is better than formula I, and two kinds of formulas all can be used as the formula of mutton taste flavor material, economically consider, formula I is optimum formula; Formula I component be 5% oxidation suet, the L-cysteine hydrochloride of 1.3%, the VB1 of 0.5%, the methionine of 0.2%, 2% sodium chloride, 3%D-wood sugar and 88% corn protein powder enzymolysis liquid.
3. the fuzzy matrix assessment of mutton taste flavor material acceptability
The first step, carries out sensory evaluation one by one to the single factor test affecting flavor material acceptability, determine that people's factor of often planting ' is delithted with ', ' liking ', ' not liking ', ' not liking ' ratio.Second step, determine the weight of often kind of single factor test in this judge of acceptance, weight sum is 1.3rd step, is blurring mapping B=A.R, B illustrate the Receptive Comprehensive Evaluation result of people to flavor material.
By adopting the method for random sampling, form the evaluation group of each side representative figure of 30 people, and peculiar smell strong and weak to the color and luster of flavor material, odor type, local flavor is evaluated, by being delithted with, preferring, do not like and do not like determining grade, calculating probability respectively.
The probability be delithted with, preferred, do not like and do not like is respectively: A color and luster=[0.6 0.3 0.1 0],
A odor type=[0.4 0.2 0.3 0.1], A power=[0.4 0.3 0.2 0.1], A peculiar smell=[0.3 0.3 0.2 0.2]
Above-mentioned four monofactorial evaluation results are write as matrix:
Secondly, determine the weight of factor, the color and luster of flavor material, odor type, local flavor weight that is strong and weak and peculiar smell four factors is respectively 20%, 30%, 30% and 20%.Obtain weight A=[0.2 0.3 0.3 0.2]
Finally, Comprehensive Evaluation B=A is carried out.R
Namely there is the people of 42% to be delithted with, the people of 27% likes, the people of 21% does not like, the people of 10% do not like; The comprehensive evaluation result of fuzzy matrix shows that people like ratio to be 69% to it.
The comprehensive evaluation result of fuzzy matrix shows that the like ratio of people to the mutton taste flavor material of the formula I that the present invention determines is 69%.
Visible by above-described embodiment, the present invention utilizes enzymatic isolation method to prepare corn protein powder enzymolysis liquid, with zein enzymolysis liquid, oxidation suet and wood sugar are primary raw material, add sodium chloride, vitamin B1, cysteine hydrochloride, methionine carries out Maillard reaction and prepares Novel sheep meat flavour flavor material, this novel meat flavor material has fat perfume (or spice), meat is fragrant and roasting fragrant, full and the natural sense of tool, both the mouthfeel of people can have been met, be unlikely to again people is got fat, simultaneously also for the deep processing and utilization of corn protein powder provides an effective way, add the added value of corn protein powder.
Claims (1)
1. a mutton taste flavor material, is characterized in that, described mutton taste flavor material is obtained by following concrete preparation method:
(1) preparation of zeins: corn to be decoloured destarch through pretreatment, obtain the corn protein powder that protein content is higher, cross 80 mesh sieve, adopt ethanol immersion to prepare zeins, in g:mL, corn protein powder and 80% ethanol according to solid-liquid ratio 1:8, after 60 DEG C of water-bath lixiviate 5h, through the centrifugal 15min process of 3500r/min, get supernatant, through isoelectric precipitation, prepare zeins by freeze drying or heated-air drying;
(2) preparation of zeins enzymolysis liquid: take the zeins in step (1), take zeins as substrate, by concentration 1.5%, temperature 55 DEG C, pH 11.5 enzymolysis of concentration of substrate 10%, alkali protease, enzymolysis 5.0h under this condition, wherein, the vigor of alkali protease is 12.93 × 10
4u, pH scope 9.5-10.5, temperature range 40-55 DEG C, prepare zeins enzymolysis liquid, for subsequent use;
(3) preparation of corn protein powder enzymolysis liquid: take corn protein powder prepared by step (1), take corn protein powder as substrate, by concentration of substrate be 6%, basic protein enzyme concentration 3.0%, temperature 55 DEG C, pH 10.0 enzymolysis, enzymolysis 2.0h under this condition, wherein, the basic protein enzyme activity selected is 12.93 × 10
4u, pH scope 9.5-10.5, temperature range 40-55 DEG C, prepare corn protein powder enzymolysis liquid, for subsequent use;
(4) suet controlled oxidization: suet heating is made fusing, forms vortex through stirring, and adopts reflux condensation mode and temperature to control to carry out suet oxidation; The process conditions of suet controlled oxidization are: controlled oxidization time 4.0h, and controlled oxidization temperature is 135 DEG C, and throughput is 0.30m
3/ (Kg.h), under these process conditions, the peroxide value recording this suet is 349.342 meq/Kg, and anisidine value is 192.658, and acid number is 2.108 mgKOH/g, prepares oxidation suet;
(5) preparation of mutton taste flavor material: % by weight percentage, the oxidation suet utilizing above-mentioned steps to prepare and corn protein powder enzymolysis liquid or zeins enzymolysis liquid are primary raw material, add in corn protein powder enzymolysis liquid 88% or zeins enzymolysis liquid simultaneously the oxidation suet of 5%, 1.3% L-cysteine hydrochloride, the VB1 of 0.5%, methionine, 2% sodium chloride and the 3%D-wood sugar of 0.2% carry out Maillard reaction, reaction temperature is 120 DEG C, the initial pH of reaction is 6.5, reaction time is 2h, prepares mutton taste flavor material.
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| CN110169563A (en) * | 2019-05-28 | 2019-08-27 | 江南大学 | A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function |
| CN110663915B (en) * | 2019-09-20 | 2023-04-11 | 陕西师范大学 | Flavor nutrition-enhanced mutton soup base material and preparation method thereof |
| CN112684110A (en) * | 2020-12-14 | 2021-04-20 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Tea sensory evaluation method based on favorite expressions |
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