CN103766845A - Preparation method of bamboo fungi meat-flavored essence - Google Patents
Preparation method of bamboo fungi meat-flavored essence Download PDFInfo
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- CN103766845A CN103766845A CN201410005898.1A CN201410005898A CN103766845A CN 103766845 A CN103766845 A CN 103766845A CN 201410005898 A CN201410005898 A CN 201410005898A CN 103766845 A CN103766845 A CN 103766845A
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- meat
- dictyophora phalloidea
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000017166 Bambusa arundinacea Nutrition 0.000 title abstract 5
- 235000017491 Bambusa tulda Nutrition 0.000 title abstract 5
- 241001330002 Bambuseae Species 0.000 title abstract 5
- 241000233866 Fungi Species 0.000 title abstract 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 title abstract 5
- 239000011425 bamboo Substances 0.000 title abstract 5
- 235000013372 meat Nutrition 0.000 claims abstract description 48
- 239000000796 flavoring agent Substances 0.000 claims abstract description 36
- 235000019634 flavors Nutrition 0.000 claims abstract description 36
- 235000013305 food Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- UYJXRRSPUVSSMN-UHFFFAOYSA-P ammonium sulfide Chemical compound [NH4+].[NH4+].[S-2] UYJXRRSPUVSSMN-UHFFFAOYSA-P 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000004519 grease Substances 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 239000000376 reactant Substances 0.000 claims abstract description 5
- -1 chloropropyl alcohol Chemical compound 0.000 claims description 25
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 22
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 12
- 238000006243 chemical reaction Methods 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 6
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 6
- 235000004279 alanine Nutrition 0.000 claims description 6
- 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 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 235000018417 cysteine Nutrition 0.000 claims description 6
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000013922 glutamic acid Nutrition 0.000 claims description 6
- 239000004220 glutamic acid Substances 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 5
- 108010019160 Pancreatin Proteins 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 238000001976 enzyme digestion Methods 0.000 claims description 3
- 229940055695 pancreatin Drugs 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 230000001473 noxious effect Effects 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 235000008446 instant noodles Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 2
- RZWHKKIXMPLQEM-UHFFFAOYSA-N 1-chloropropan-1-ol Chemical compound CCC(O)Cl RZWHKKIXMPLQEM-UHFFFAOYSA-N 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- SSZWWUDQMAHNAQ-UHFFFAOYSA-N 3-chloropropane-1,2-diol Chemical compound OCC(O)CCl SSZWWUDQMAHNAQ-UHFFFAOYSA-N 0.000 description 12
- 235000015277 pork Nutrition 0.000 description 11
- 239000000686 essence Substances 0.000 description 9
- 230000002045 lasting effect Effects 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
- 241001313734 Dictyophora Species 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 229960002433 cysteine Drugs 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 244000223014 Syzygium aromaticum Species 0.000 description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 3
- 244000089698 Zanthoxylum simulans Species 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000522254 Cassia Species 0.000 description 2
- 244000270834 Myristica fragrans Species 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003260 anti-sepsis Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000008055 phosphate buffer solution Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 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 1
- YHRUOJUYPBUZOS-UHFFFAOYSA-N 1,3-dichloropropane Chemical compound ClCCCCl YHRUOJUYPBUZOS-UHFFFAOYSA-N 0.000 description 1
- UMPSXRYVXUPCOS-UHFFFAOYSA-N 2,3-dichlorophenol Chemical compound OC1=CC=CC(Cl)=C1Cl UMPSXRYVXUPCOS-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 241001313737 Dictyophora echinovolvata Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- XENVCRGQTABGKY-ZHACJKMWSA-N chlorohydrin Chemical compound CC#CC#CC#CC#C\C=C\C(Cl)CO XENVCRGQTABGKY-ZHACJKMWSA-N 0.000 description 1
- 229960001305 cysteine hydrochloride Drugs 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 210000005096 hematological system Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 210000004994 reproductive system Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000007039 two-step reaction Methods 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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of bamboo fungi meat-flavored essence and belongs to the technical field of food processing. The preparation method comprises the following two steps: firstly, mixing the fresh meat paste and water with the same quantity, adding a certain quantity of flavored enzymes and pancreatic enzymes, enzymatically hydrolyzing for 0.25-0.45 hour under the conditions that the pH value of a solution is 5.5-7.5 and the temperature is 50-55 DEG C; secondly, in percentage by mass, reacting a certain quantity of enzymatically hydrolyzed substances (accounting for 45%-55% of reactants) with materials such as 0.1%-0.6% of bamboo fungi, 7%-12% of HVP (hydrolyzed vegetable protein) liquid, 1.0%-1.5% of grease and 0%-1.5% of ammonium sulfide for 2-6 hours under the conditions that the pH value is 5.5-7.5 and the temperature is 100-120 DEG C, cooling and homogenizing to obtain the bamboo fungi meat-flavored essence. The bamboo fungi meat-flavored essence is rich in meat flavor, long in flavor retention time and low in chloropropanol content, and can be directly used in foods such as meat products and instant noodles.
Description
Technical field
The present invention designs a kind of preparation method of dictyophora phalloidea thermal processing meat flavour, belongs to food processing technology field.Products obtained therefrom meat is aromatic strongly fragrant, and fragrance remaining time is long, and chloropropyl alcohol content is low, safer, can directly in the food such as meat products, instant noodles, use.
Technical background
Thermal processing meat flavour (abbreviation meat flavor) is the class novel foodstuff essence that last century, the seventies rose, and in the food such as meat products, Flour product, quick-frozen food, dilated food, bakery product, compound seasoner, plant protein preparation, application is very general.
Meat flavor manufacture method is mainly that blending combines with thermal response.Blending spices used comprises natural perfume material and the large class of synthetic perfume two.The basis of thermal response is Maillard reaction, and its primary raw material is amino acid, reduced sugar and other batchings.Hydrolyzed vegetable protein (Hydrolized Vegetable Protein, HVP), HAP (HAP), yeast etc. are main amino acid sources.
Generally, meat flavor is safe, but due to the difference of raw material sources and production technology, may have trace toxic harmful substance, such as chloropropyl alcohol (3-MCPD) in fraction meat flavor.
By the investigation discovery of pertinent literature, chloropropyl alcohol is being permitted numerous food
[1-4]in one of the harmful substance that all exists, what wherein content was more is acid hydrolyzed vegetable protein liquid (HVP), soy sauce, and part hot-working product.
Chloropropyl alcohol refers to the class chemical substance that chemical composition is similar, comprises 3-chlorine-1,2-propylene glycol (3-MCPD), 1, the chloro-2-propyl alcohol of 3-bis-(1,3-DCP), 2,3-bis-trimethylewne chlorohydrin 3-s (2,3-DCP) with the chloro-1,3-PD of 2-(2-MCPD).The chloropropyl alcohol of different molecular structures, its toxicity difference, is mainly that the toxicity of 3-MCPD and 1,3-DCP is large, chloropropyl alcohol is to all toxic effects such as liver, kidney, nerve, hematological system, reproductive systems, but also can be carcinogenic
[1,5-7].But for above-mentioned several chloropropyl alcohols, the chloropropyl alcohol being present in relatively in a large number in food is mainly 3-chlorine-1,2-propylene glycol (3-MCPD), so in view of its harmfulness, many countries have formulated limit standard and control the pollution of chloropropyl alcohol in food.Most countries is to be less than 1.0mg/kg for the limitation of 3-MCPD, and the limitation of European Union is 20 μ g/kg.
In food, the forming process of chloropropyl alcohol mainly contains two aspects: the one, and the hydrolysis by raw oil material compounds in process or catabolite, react with chloride and generate, and this is the main path that chloropropyl alcohol forms; The 2nd, because exogenous pollution causes, as the raw material self of manufacturing food contains chloropropyl alcohol, or food is contained the packaging material pollution of chloropropyl alcohol and is produced in storage.
Based on the formation approach of chloropropyl alcohol in above-mentioned food, consider that the preparation process of meat flavor and the process of numerous food product have similitude, also confirmed by experiment to contain in meat flavor chloropropyl alcohol simultaneously, its source mainly contains two: the thermal response raw material that (1) contains chloropropyl alcohol is introduced, particularly HVP liquid; (2) hydrolysis or catabolite and the chloride reaction generation of raw oil material compounds in thermal process reactor.Grease class raw material comprises lard, butter, chicken fat etc., and chloride mainly contains sodium chloride, cysteine hydrochloride.Now at present general meat flavor, the consumption of sodium chloride can be up to 10% left and right, and the object of doing is like this mainly anticorrosion, postpones its shelf-life.But like this because the high-load of sodium chloride has also caused the high-load of chloropropyl alcohol in meat flavor, if meat flavor chloropropyl alcohol (3-MCPD) content having by market survey is up to 0.50mg/kg.
In order to solve the high problem of chloropropyl alcohol in meat flavor (3-MCPD) content, make it safer, by reduce the method for sodium chloride consumption in thermal response formula, (content declines the application, antisepsis weakens), optimize thermal rection condition and reduce chloropropyl alcohol content in meat flavor.Reduce in order to make up sodium chloride consumption the decline that causes meat flavor antiseptic property simultaneously, strengthen antiseptic property by adding a certain amount of dictyophora phalloidea raw material (thering is antisepsis, natural antiseptic agent).In addition, due to dictyophora phalloidea cost of material height can cause meat flavor cost increase, so by thermal response formula, add ammonium sulfide (price cheapness) as " sulphur source " replace conventional cysteine (price is very high) thus lower its cost.In the dictyophora phalloidea meat flavor making like this, the content of chloropropyl alcohol (3-MCPD) is very low, and cost is low, and meat is aromatic strongly fragrant simultaneously, and lasting is lasting.This essence and preparation method thereof has no report in existing technology.
Summary of the invention
Technical problem
The object of this invention is to provide a kind of method that adopts low content chlorination sodium thermal response to fill a prescription to prepare meat flavor.This method has overcome existing methodical shortcoming and defect.Adopt the content of chloropropyl alcohol (3-MCPD) in dictyophora phalloidea meat flavor prepared by this technique very low, cost is low, and meat is aromatic strongly fragrant simultaneously, and lasting is lasting.This essence can directly use in the food such as meat products, instant noodles.
Technical scheme
The technical solution adopted in the present invention is as follows: first step enzyme digestion reaction, get a certain amount of fresh meat meat gruel and etc. the water of quality, be uniformly mixed, then add food flavor enzyme (0～0.40%, account for the mass percent of meat, lower with) and pancreatin (0～0.15%), be 5.5～7.5 at pH value of solution, temperature is under the conditions such as 50 ℃～55 ℃, enzymolysis 0.25h～0.45h; Second step thermal response, get a certain amount of zymolyte (45%～55%, account for the mass percent of reactant, lower same), add respectively dictyophora phalloidea 0.1%～0.6%, hydrolyzed vegetable protein liquid (HVP) 7%～12%, grease 1.0%～1.5%, cysteine 0～0.8%, ammonium sulfide 0～1.5%, glucose 0.5%～1.2%, wood sugar 0.25%～0.65%, ossein 4%～7%, yeast extract 1%～3%, sodium chloride 4%～7%, glycine 0.14g0.3%～0.5%, glutamic acid 0.1%～0.3%, alanine 0.1%～0.3%, vitamin V B
10.05%～0.15%, spice 0.1%～0.3%, and suitable quantity of water, be then 5.5～7.5 at pH, under 100 ℃～120 ℃ conditions of temperature, and reaction 2～6h obtains dictyophora phalloidea meat flavor after cooling, homogeneous.
Meat gruel involved in the present invention is the one of the edibility meats such as pork, chicken, mutton, or its combination.
Dictyophora phalloidea involved in the present invention is Cultivation of Dictyophora, short-skirted veiled lady, Dictyophora echino-volvata Zane, Dictyophora rubrovalvata, or the combination of above-mentioned various dictyophora phalloidea.The consumption of dictyophora phalloidea in thermal response formula is 0.1%～0.6%.
Water involved in the present invention is that running water, mineral water, distilled water, deionized water or mass concentration are 0.5%～10% sodium chloride solution.
Grease involved in the present invention is the one in lard, chicken fat, sheep wet goods animal fat, or its combination, and the consumption in formula is 1.0%～1.5%.
Ossein involved in the present invention is one or its combination in pig ossein, chicken ossein, sheep ossein, and the consumption in formula is 4%～7%.
Spice involved in the present invention is the one in capsicum, Chinese prickly ash, cassia bark, anise, cumin, dried orange peel, spiceleaf, cloves etc., or its combination, and the consumption in formula is 0.1%～0.3%.
Hydrolyzed vegetable protein liquid (HVP), yeast extract, cysteine, ammonium sulfide, glucose, wood sugar, sodium chloride, glycine, glutamic acid, alanine, Cobastab involved in the present invention
1be food grade Deng reagent, the consumption in formula is shown in technique scheme.
Reaction temperature of the present invention, first step enzyme digestion reaction temperature is with the temperature between 50 ℃～55 ℃ for well, and the temperature of second step thermal response is better with the temperature between 100 ℃～120 ℃.
PH value of solution in two-step reaction of the present invention is relatively good between 5.5～7.5.
The preparation method of meat flavor of the present invention, can effectively reduce the chloropropyl alcohol content in meat flavor, and meat is aromatic strongly fragrant simultaneously, and feature is obvious, and lasting is lasting.This essence can directly use in the food such as quick-freezing boiled dumplings, meat products, instant noodles.
The specific embodiment:
The preparation of embodiment 1 pork zymolyte
The meat gruel 50g of fresh lean and 50g deionized water are added in 250mL four-hole boiling flask, after mixing, be positioned in 55 ℃ of water-baths, start mixer and stir, regulate pH to 6.7-7.0 with phosphate buffer solution simultaneously, add food flavor enzyme 0.150g and pancreatin 0.050g, enzymolysis 0.5h, and then pork zymolyte is boiled to 15min, and be cooled to room temperature, obtain the pork zymolyte of 1: 1.
The preparation of embodiment 2 dictyophora phalloidea pork essences 1
Toward adding following reaction raw materials in heavy wall pressure pipe: Cultivation of Dictyophora 0.165g, pork zymolyte 16.5g, HVP3.3g (10%), lard 0.45g, cysteine 0.20g, glucose 0.30g, wood sugar 0.165g, pig ossein 2.0g, yeast extract 0.7g, sodium chloride 2.0g, glycine 0.16g, glutamic acid 0.08g, alanine 0.08g, VB
10.045g, compound material (formulated according to a certain percentage by cloves, nutmeg, Chinese cassia tree, anise, Chinese prickly ash, onion, ginger) 0.8g.With phosphate buffer solution adjusting pH to 6.7-7.0, then supplementing deionized water to the quality of system is 40.00g.In reaction tube, add miniature magnetic stirrer, the heavy wall pressure pipe that installs reactant is placed in to 100 ℃ of constant temperature pots and reacts one section of 2h, cool, obtain dictyophora phalloidea pork essence.3-MCPD in this meat flavor is detected to analysis, and the content of known 3-MCPD is 4.13 μ g/kg, far below relevant limit standard.Visible, very safe by the meat flavor of this formula system, simultaneously through sensory evaluation, meat flavour is obvious, and feature is outstanding.
The preparation of embodiment 3 dictyophora phalloidea pork essences 2
Toward adding following reaction raw materials in heavy wall pressure pipe: Cultivation of Dictyophora 0.165g, pork zymolyte 16.5g, HVP3.4g, lard 0.5g, ammonium sulfide 0.40g, glucose 0.40g, wood sugar 0.165g, pig ossein 2.0g, yeast extract 0.8g, sodium chloride 2.0g, glycine 0.15g, glutamic acid 0.08g, alanine 0.08g, VB
10.040g, compound material (formulated according to a certain percentage by cloves, nutmeg, Chinese cassia tree, anise, Chinese prickly ash, onion, ginger) 0.8g, last adding distil water to the quality of total system is 40.0g.In reaction tube, add miniature magnetic stirrer, the heavy wall pressure pipe that installs reactant is placed in to 100 ℃ of constant temperature pots and reacts one section of 2h, cool, obtain dictyophora phalloidea pork essence.3-MCPD in pork essence is detected, and its content is 3.99 μ g/kg, far below relevant limit standard.Visible, very safe by the meat flavor of this formula system, simultaneously through sensory evaluation, meat flavour is obvious, and feature is outstanding.
Claims (3)
1. the preparation method of a dictyophora phalloidea meat flavor, it is characterized in that take meat, dictyophora phalloidea etc. as raw material, formed by enzyme digestion reaction and thermal response two step process: the first step, get a certain amount of fresh meat meat gruel and etc. the water of quality, be uniformly mixed, then add food flavor enzyme (0～0.40%, account for meat quality percentage, lower with) and pancreatin (0～0.15%), be 5.5～7.5 at pH value of solution, temperature is under the conditions such as 50 ℃～55 ℃, enzymolysis 0.25h～0.45h; Second step thermal response, get a certain amount of zymolyte (45%～55%, account for the mass percent of instead always answering thing, lower same), add respectively dictyophora phalloidea 0.1%～0.6%, hydrolyzed vegetable protein (HVP) liquid 7%～12%, grease 1.0%～1.5%, cysteine 0～0.8%, ammonium sulfide 0～1.5%, glucose 0.5%～1.2%, wood sugar 0.25%～0.65%, ossein 4%～7%, yeast extract 1%～3%, sodium chloride 4%～7%, glycine 0.14g0.3%～0.5%, glutamic acid 0.1%～0.3%, alanine 0.1%～0.3%, vitamin V B
10.05%～0.15%, spice 0.1%～0.3%, and suitable quantity of water, be then 5.5～7.5 at pH, under 100 ℃～120 ℃ conditions of temperature, reaction 2～6h.
2. the preparation method of a kind of dictyophora phalloidea meat flavor according to claim 1, it is characterized in that the formula of second step thermal response: meat zymolyte (45%～55%, account for the mass percent of reactant, lower same), dictyophora phalloidea 0.1%～0.6%, hydrolyzed vegetable protein (HVP) liquid 7%～12%, grease 1.0%～1.5%, cysteine 0～0.8%, ammonium sulfide 0～1.5%, glucose 0.5%～1.2%, wood sugar 0.25%～0.65%, ossein 4%～7%, yeast extract 1%～3%, sodium chloride 4%～7%, glycine 0.14g0.3%～0.5%, glutamic acid 0.1%～0.3%, alanine 0.1%～0.3%, VB
10.05%～0.15%, spice 0.1%～0.3%, and suitable quantity of water.
3. the preparation method of a kind of dictyophora phalloidea meat flavor according to claim 1, is characterized in that the noxious material chloropropyl alcohol≤20 μ g/kg in dictyophora phalloidea meat flavor.
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