CN104886527A - A production method of a flavored beef offal soup prepared by Maillard reaction - Google Patents
A production method of a flavored beef offal soup prepared by Maillard reaction Download PDFInfo
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- CN104886527A CN104886527A CN201510249133.7A CN201510249133A CN104886527A CN 104886527 A CN104886527 A CN 104886527A CN 201510249133 A CN201510249133 A CN 201510249133A CN 104886527 A CN104886527 A CN 104886527A
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Abstract
The present invention relates to a technique for improving a beef offal soup flavor by using Maillard reaction, and belongs to the field of food additives. The specific method is as follows: soup-stock raw materials are treated with protease enzymes to obtain enzymatic hydrolysate; and 50-100 parts of the above enzymatic hydrolysate, 3-10 parts of sugar, 2-5 parts of amino acids, 2-5 parts of vitamins and 3-10 parts of beef tallow are mixed and stirred to be dissolved. The pH of the mixed solution is adjusted to be 6.0-7.5, the Maillard reaction is conducted at 90-110 DEG C for 60-180 minutes, then the reaction is terminated by using ice water to cool the mixture , and the beef offal soup reaction scented base is obtained; and 50-100 parts of the beef offal soup reaction scented base, 1-2 parts of edible salt, 5-10 parts of flavor enhancer, 4-8 parts of shallot powder, 3-7 parts of garlic oil and 3-7 parts of fresh ginger oil are mixed evenly with maltodextrin carriers and the mixture is spray-dried to obtain the beef offal soup flavor-enhancing seasoning with mellow fragrance. The product can be used to improve the flavor of beef offal soup.
Description
Technical field
The present invention relates to and a kind ofly prepare local flavor ox by Maillard reaction and to mix the production method of soup, belong to food additives field.
Background technology
Ox soup of mixing is Chinese tradition snack, forms with beef and the infusion of tripe, OX-heart, ox bone and spices institute, and have the excellent flavor that ox is assorted, fresh perfume (or spice) is good to eat, nutritious.Traditional Chinese medicine is thought, tripe nature and flavor are sweet, flat, enter stomach, the spleen channel, can support taste, removing toxic substances. for empty thin after being ill, insufficiency of vital energy and blood, quenches one's thirst, wind is dizzy.Mix in soup infusion technique traditional ox, ox many employings of soup of mixing are uncapped the method for long-time infusion.But infusion overlong time can make soup flavor substances content constantly volatilize, ox is mixed the local flavor degradation of soup.
In recent years, along with the development of China's economic, the raising of people's living standard and taking place frequently of Safety problem of Chinese food, the problem of people to food security is more and more paid attention to.And its security of flavoring essence prepared by thermal response is also high than the product of chemical synthesis, more easily allows people accept and likes.
At present, the hot reaction essence mainly meat flavoring of development both at home and abroad, rice China is in the research and production progress gradually of meat flavoring in recent years.Prepare by Maillard reaction the trend that flavoring essence is flavoring essence development in recent years with natural material.Maillard reaction is widely used in easy to prepare flavoring, chafing dish bottom flavorings, spicy soup flavoring etc., is the splendid method that desirable flavoring is produced in food industry, can gives food meat fragrance, strengthens the local flavor of food.Existing market does not improve ox by Maillard reaction and not to mix the report of soup local flavor technology.
Summary of the invention
The invention provides and a kind ofly improve ox by Maillard reaction and to mix the technology of soup local flavor, provide and a kind ofly novel utilize Maillard reaction to produce local flavor ox to mix the method for soup.
Described local flavor ox is mixed the production method of rushing material, comprises the following steps:
(1) by one or more milled mixtures of 50-100 part OX-heart, beef, tripe, add the water of 50-100 part, regulate pH6.0-7.5,50-60 DEG C of heating water bath 10min, then add 0.5-2 part protease, 180-220rpm stirs lower enzymatic reaction 3-5h;
After hydrolysis terminates, be warmed up to 90-100 DEG C and keep 10min, centrifugal, obtain comparatively limpid enzymolysis liquid;
(2) get enzymolysis liquid 50-100 part, sugared 3-10 part, amino acid 2-5 part, vitamin 2-5 part, butter 3-10 part, mix and blend dissolves.Adjusting this mixed solution pH is 6.0-7.5, at 90-110 DEG C, carry out Maillard reaction 60-180 minute, adopt frozen water cooling cessation reaction, obtain ox mix soup reaction perfume base;
(3) with parts by weight, get ox to mix soup reaction perfume base 50-100 part, salt 1-2 part, tasty agents 5-10 part, chive powder 4-8 part, garlic oil 3-7 part, oil of ginger 3-7 part are that ox that after carrier mixing, spraying dry obtains aromatic flavour soup local flavor of mixing strengthens condiment with maltodextrin.
Described ox soup local flavor of mixing strengthens the local flavor that condiment can be applicable to instant noodles seasoning powder, the base-material of salt taste essence and food and drink soup as flavoring and strengthens
Detailed description of the invention
Below in conjunction with object lesson, the present invention is set forth more specifically.Design parameter in example is only not used in limited range for illustration of the present invention, and those skilled in that art can suitably revise parameter of the present invention.
Embodiment 1:
(1) preparation of enzymolysis liquid
By OX-heart, beef, each 200g milled mixture of tripe, add 600g water, regulate pH to 7.0,50 DEG C of heating water bath 10min, then add 3g papain, 180-220rpm stirs lower enzymatic reaction 5h; After hydrolysis terminates, be rapidly heated 100 DEG C and keep 10min, go out enzyme.Then centrifugal enzymolysis liquid, centrifugal speed is 3000/ minute, obtains comparatively limpid enzymolysis liquid;
(2) prepare ox mix soup reaction perfume base
Get enzymolysis liquid 200g, add glucose 7.5g, wood sugar 2.5g, glycine 2g, methionine 1.5g, alanine 1.5g, VB15g, butter 10g, mix and blend dissolve, mixing speed is 100 revs/min.Adjusting this mixed solution pH is 6.0, at 110 DEG C, carry out Maillard reaction 90min, adopt frozen water cooling cessation reaction, obtain ox mix soup reaction perfume base;
(3) prepare ox mix soup local flavor strengthen condiment
With parts by weight, get ox and to mix soup reaction perfume base 200g, salt 2g part, sodium glutamate 5g, chive powder 8g, garlic oil 5g, oil of ginger 6g, 100 DEG C of heating infusion 20min, mixing speed is 150 revs/min.Be that ox that after carrier mixing, spraying dry obtains aromatic flavour soup local flavor of mixing strengthens condiment with maltodextrin.
Embodiment 2:
Preparation ox mix soup reaction perfume base
Get enzymolysis liquid 200g, glucose 5g, wood sugar 2.5g, fructose 2.5g, glycine 2g, methionine 1.5g, Cys 2g, VB15g, butter 10g, mix and blend dissolves, and mixing speed is 100 revs/min.Adjusting this mixed solution pH is 7.0, at 110 DEG C, carry out Maillard reaction 90min, adopts ice water-cooled mode cessation reaction, obtains ox and to mix soup reaction perfume base;
Preparation ox mix soup local flavor strengthen condiment
With parts by weight, get ox to mix soup reaction perfume base 200g, salt 2g part, sodium glutamate 5g, chive powder 6g, garlic oil 8g, oil of ginger 5g, 100 DEG C of heating infusion 15min are that ox that after carrier mixing, spraying dry obtains aromatic flavour soup local flavor of mixing strengthens condiment with maltodextrin.
Embodiment 3:
(1) preparation of enzymolysis liquid
By OX-heart, each 200g of beef, tripe 400g milled mixture, add 800g water, regulate pH to 7.0,50 DEG C of heating water bath 10min, then add 4g papain, 180-220rpm stirs lower enzymatic reaction 5h; After hydrolysis terminates, be rapidly heated 100 DEG C and keep 10min, go out enzyme.Then centrifugal enzymolysis liquid, centrifugal speed is 3000/ minute, obtains comparatively limpid enzymolysis liquid;
(2) prepare ox mix soup reaction perfume base
Get enzymolysis liquid 200g, add glucose .5g, wood sugar 5g, glycine 2g, methionine 1.5g, alanine 1.5g, VB15g, butter 15g, mix and blend dissolve, mixing speed is 100 revs/min.Adjusting this mixed solution pH is 6.5, at 110 DEG C, carry out Maillard reaction 120min, adopt frozen water cooling cessation reaction, obtain ox mix soup reaction perfume base;
(3) prepare ox mix soup local flavor strengthen condiment
With parts by weight, get ox and to mix soup reaction perfume base 200g, salt 2g part, sodium glutamate 5g, chive powder 8g, garlic oil 5g, oil of ginger 6g, 100 DEG C of heating infusion 20min, mixing speed is 150 revs/min.Be that ox that after carrier mixing, spraying dry obtains aromatic flavour soup local flavor of mixing strengthens condiment with maltodextrin.
Claims (4)
1. improve ox by Maillard reaction to mix the technology of soup local flavor, it is characterized in that, comprise the following steps:
(1) adopt protease to carry out enzymolysis processing to soup-stock raw material, obtain enzymolysis liquid
(2) to above-mentioned enzymolysis liquid 50-100 part, sugared 3-10 part, amino acid 2-5 part, vitamin 2-5 part, butter 3-10 part, mix and blend dissolves.Adjusting this mixed solution pH is 6.0-7.5, at 90-110 DEG C, carry out Maillard reaction 60-180 minute, adopt frozen water cooling cessation reaction, obtain ox mix soup reaction perfume base
(3) prepare ox mix soup local flavor strengthen condiment
With parts by weight, get ox to mix soup reaction perfume base 50-100 part, salt 1-2 part, tasty agents 5-10 part, chive powder 4-8 part, garlic oil 3-7 part, oil of ginger 3-7 part are that ox that after carrier mixing, spraying dry obtains aromatic flavour soup local flavor of mixing strengthens condiment with maltodextrin.
2. Maillard reaction according to claim 1 improves ox and to mix the technology of soup local flavor, and it is characterized in that, step (1) prepares enzymolysis liquid, and described protease is one or more in papain, flavor protease;
Soup-stock raw material described in step (1) be OX-heart, beef, tripe one or more.
3. Maillard reaction according to claim 1 improves ox and to mix the technology of soup local flavor, it is characterized in that, the sugar described in step (2) is one or more in glucose, sucrose, wood sugar, ribose
Amino acid described in step (2) is one or more in glycine, alanine, methionine, Cys, threonine;
Vitamin described in step (2) is thiamine hydrochloride.
4. Maillard reaction according to claim 1 improves ox and to mix the technology of soup local flavor, it is characterized in that, the tasty agents described in step (3) is one or more in sodium glutamate, creatinine disodium, yeast extract.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510249133.7A CN104886527A (en) | 2015-05-14 | 2015-05-14 | A production method of a flavored beef offal soup prepared by Maillard reaction |
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| CN201510249133.7A CN104886527A (en) | 2015-05-14 | 2015-05-14 | A production method of a flavored beef offal soup prepared by Maillard reaction |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983124A (en) * | 2017-05-27 | 2017-07-28 | 焦作市奥润生物工程有限公司 | A kind of production method of Islamic meat powdered flavor |
| CN108013427A (en) * | 2017-12-15 | 2018-05-11 | 湖南省嘉品嘉味生物科技有限公司 | A kind of catchup beef flavoring and preparation method |
| CN112189829A (en) * | 2020-10-12 | 2021-01-08 | 南京泛成生物科技有限公司 | Maillard reaction barbecue liquid and preparation method and application thereof |
| CN114868808B (en) * | 2022-03-14 | 2024-04-05 | 江南大学 | Preparation method of strong-flavor beef tallow and product thereof |
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2015
- 2015-05-14 CN CN201510249133.7A patent/CN104886527A/en active Pending
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| CN101874590A (en) * | 2009-11-17 | 2010-11-03 | 福州大学 | Chicken bone protein zymolyte and chicken essence substrate prepared by same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983124A (en) * | 2017-05-27 | 2017-07-28 | 焦作市奥润生物工程有限公司 | A kind of production method of Islamic meat powdered flavor |
| CN108013427A (en) * | 2017-12-15 | 2018-05-11 | 湖南省嘉品嘉味生物科技有限公司 | A kind of catchup beef flavoring and preparation method |
| CN112189829A (en) * | 2020-10-12 | 2021-01-08 | 南京泛成生物科技有限公司 | Maillard reaction barbecue liquid and preparation method and application thereof |
| CN114868808B (en) * | 2022-03-14 | 2024-04-05 | 江南大学 | Preparation method of strong-flavor beef tallow and product thereof |
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Application publication date: 20150909 |