CN105995593A - Barbecuing essence and preparation method thereof - Google Patents
Barbecuing essence and preparation method thereof Download PDFInfo
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- CN105995593A CN105995593A CN201610353150.XA CN201610353150A CN105995593A CN 105995593 A CN105995593 A CN 105995593A CN 201610353150 A CN201610353150 A CN 201610353150A CN 105995593 A CN105995593 A CN 105995593A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 235000021168 barbecue Nutrition 0.000 claims abstract description 75
- 239000007788 liquid Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 15
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 230000001105 regulatory effect Effects 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 7
- 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 abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 241000382353 Pupa Species 0.000 claims description 60
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 239000000243 solution Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 16
- 230000007062 hydrolysis Effects 0.000 claims description 14
- 229920000881 Modified starch Polymers 0.000 claims description 13
- 239000004368 Modified starch Substances 0.000 claims description 13
- 235000019426 modified starch Nutrition 0.000 claims description 13
- 239000000084 colloidal system Substances 0.000 claims description 12
- 230000001804 emulsifying effect Effects 0.000 claims description 9
- 102000004895 Lipoproteins Human genes 0.000 claims description 7
- 108090001030 Lipoproteins Proteins 0.000 claims description 7
- 239000010775 animal oil Substances 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000018417 cysteine Nutrition 0.000 claims description 5
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- JBJWASZNUJCEKT-UHFFFAOYSA-M sodium;hydroxide;hydrate Chemical compound O.[OH-].[Na+] JBJWASZNUJCEKT-UHFFFAOYSA-M 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 16
- 238000002791 soaking Methods 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 241000255789 Bombyx mori Species 0.000 abstract 7
- 239000000413 hydrolysate Substances 0.000 abstract 2
- 230000003301 hydrolyzing effect Effects 0.000 abstract 2
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 abstract 1
- 229930003451 Vitamin B1 Natural products 0.000 abstract 1
- 108010007119 flavourzyme Proteins 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 229960003495 thiamine Drugs 0.000 abstract 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- 235000010374 vitamin B1 Nutrition 0.000 abstract 1
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 4
- 239000007789 gas Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000011727 vitamin B9 Substances 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention relates to barbecuing essence and a preparation method thereof. The preparation method comprises the following steps: (1) soaking, namely adding water into silkworm chrysalis, soaking, and then grinding, so as to obtain silkworm chrysalis full liquid; (2) hydrolyzing, namely regulating pH value of the silkworm chrysalis full liquid obtained in the step (1), then adding alkaline protease, hydrolyzing, then adding flavourzyme, and continuing to hydrolyze, so as to obtain silkworm chrysalis hydrolysate; and (3) uniformly mixing the following raw materials: the silkworm chrysalis hydrolysate obtained in the step (2), animal fat, vegetable fat, glucose, white granulated sugar, halfcystine, glycine, vitamin B1, spice extracting solution and spices, and stirring at the temperature of 95-105 DEG C, so that essence full liquid, namely the barbecuing essence, is obtained. The preparation method has the advantages that the original odour of silkworm chrysalis is overcome by carrying out biological hydrolysis reaction and heating and stirring the raw materials, and the prepared barbecuing essence has barbecue fragrance; meanwhile, the obtained barbecuing essence is pure, strong and thick in fragrance as the silkworm chrysalis is taken as a raw material.
Description
Technical field
The present invention relates to a kind of essence and preparation method thereof, be specifically related to a kind of barbecue essence and preparation method thereof.
Background technology
Along with the continuous extension of food-processing industry, the kind of processed food and quantity are all being skyrocketed through, food
Product additive, as the main flavoring agent of processed food, can not only ensure to be adjusted to suitable taste, and more come
More focus on nutritional labeling.
Barbecue essence is a kind of food additive being widely used in meat products, after adding barbecue essence, and meat
Distinctive fragrance can be produced when heating.In prior art, essence of a great variety, eats however as compatriots
The reinforcement of product safety consciousness and the raising of level of consumption, the demand of the product that natural food materials are processed more is come by people
The biggest.Pupa bombycis is up to 50%～60% containing protein, and the albumen in Pupa bombycis is a kind of amino acid whose containing 18 kinds
Adequate proteins, wherein 8 kinds of aminoacid of needed by human account for more than the 40% of Tot Prot, and Pupa bombycis is high-quality
Low value protein resource.But the raw material being currently used for preparing barbecue essence be substantially hydrolyzed vegetable protein, meat,
Zymolyte or aminoacid reaction system, yet there are no the relevant report using Pupa bombycis to prepare barbecue essence.
Summary of the invention
A kind of baking with Pupa bombycis as raw material is provided in place of it is an object of the invention to overcome the deficiencies in the prior art
The preparation method of meat essence.
Another object of the present invention is to provide a kind of barbecue essence using said method to be prepared.
For achieving the above object, the technical scheme that the present invention takes is: the preparation method of a kind of barbecue essence,
It comprises the following steps:
(1) soak: in Pupa bombycis, add water, be ground after immersion, obtain the full liquid of Pupa bombycis；
(2) hydrolysis: acid-base value to its pH value of the full liquid of regulating step (1) gained Pupa bombycis is 7.6～8.5,
It is subsequently adding alkaline protease, hydrolyzes 2～4 hours, add flavor protease, continue hydrolysis 2～4 hours,
Obtain Pupa bombycis hydrolyzed solution；
(3) the raw material mix homogeneously of following mass percent component will be comprised: step (2) gained Pupa bombycis water
Solve liquid 64.5～86.9%, animal oil 2～8%, Vegetable oil lipoprotein 1～4%, glucose 5～8%, white sugar 2～5%,
Cysteine 1～3%, glycine 0.5～2%, vitamin B10.5～1%, spice extracting solution 1～4%, fragrant
Pungent material 0.1～0.5%, stirs 2～4 hours at a temperature of 95-105 DEG C, obtains the full liquid of essence, be barbecue
Essence.
In above-mentioned steps (2), the pH value of gained Pupa bombycis hydrolyzed solution is 5.5～6.5, and this Pupa bombycis hydrolyzes in full liquid
The content of free ammoniacal nitrogen is 0.3～0.6g/100mL.In above-mentioned steps (3), described spice extracting solution is pressed
Existing method prepares.Such as, spice extracting solution can prepare as follows: is added to the water by spice,
Boil 2 hours, then extract supernatant, obtain spice extracting solution；Wherein, spice and the quality of water
Ratio is 1:10.
The method of the present invention is reacted by biological hydrolysis and by raw material heated and stirred, overcomes Pupa bombycis original
Stink, and make the barbecue essence of preparation have the fragrance of barbecue；Further, it is former due to the present invention with Pupa bombycis
Material, the barbecue essence fragrance obtained is pure, strong and abundant.
As the preferred implementation of the preparation method of barbecue essence of the present invention, described method also includes step
Suddenly (4): at a temperature of 55-65 DEG C, in the full liquid of step (3) gained essence, modified starch, breast are added
Grind after changing uniformly, obtain barbecue essence；Wherein, the mass percent of modified starch liquid complete with essence is
0.5～1.5%.Through emulsifying, prepared barbecue essence is more stable, and its fragrance is stablized and slow release.
As the preferred implementation of the preparation method of barbecue essence of the present invention, in described step (4),
Colloid mill is crossed in emulsifying the most afterwards, obtains barbecue essence.
As the preferred implementation of the preparation method of barbecue essence of the present invention, in described step (1),
Pupa bombycis is Pupa bombycis with the mass ratio of water: water=1:1～5:2；The time soaked is 0.5～1 hour.Pupa bombycis and water
Mass ratio select in particular range and select specific soak time, so can be completely soaked, and
Moisture will not be the highest, it is not easy to microbiological contamination, saves technological operation cost, and cost performance is the highest.
As the preferred implementation of the preparation method of barbecue essence of the present invention, described step (1) is:
In Pupa bombycis, add water, beat uniformly pulpous state, cross colloid mill after immersion, obtain the full liquid of Pupa bombycis.
As the preferred implementation of the preparation method of barbecue essence of the present invention, in described step (2),
Acid-base value with the NaOH full liquid of aqueous solution regulating step (1) gained Pupa bombycis.
As the preferred implementation of the preparation method of barbecue essence of the present invention, described NaOH aqueous solution
PH value be 9.6～10.4.
As the preferred implementation of the preparation method of barbecue essence of the present invention, in described step (3),
Mixing time is 3 hours.
It addition, present invention also offers a kind of barbecue essence using said method to prepare.System of the present invention
The barbecue essence obtained has the fragrance of barbecue, and fragrance is pure, strong and abundant, by the barbecue essence of the present invention
For meat products with to bake barbecue fragrance in series products obvious.
Compared with prior art, the invention have the benefit that the method for the present invention is reacted by biological hydrolysis
And by raw material heated and stirred, overcome the original stink of Pupa bombycis, and make the barbecue essence of preparation have roasting
The fragrance of meat；Further, owing to the present invention is with Pupa bombycis as raw material, the barbecue essence fragrance obtained is pure, strong
And it is abundant.The present invention adds modified starch further and carries out emulsifying, makes the barbecue essence prepared more steady
Fixed, its fragrance is stablized and slow release.
Detailed description of the invention
For the object, technical solutions and advantages of the present invention are better described, below in conjunction with specific embodiment pair
The present invention is described further.
Embodiment 1
A kind of embodiment of the preparation method of barbecue essence of the present invention, the preparation of barbecue essence described in the present embodiment
Method comprises the following steps:
(1) soak: in Pupa bombycis, add water, beat uniformly pulpous state by beater, soak 40 minutes
Rear colloid mill excessively 3 times, obtains the full liquid of Pupa bombycis；Wherein, Pupa bombycis is Pupa bombycis with the mass ratio of water: water=5:3；
(2) hydrolysis: with the NaOH aqueous solution full liquid of regulating step (1) gained Pupa bombycis that pH value is 10
Acid-base value is 8 to its pH value, is subsequently adding alkaline protease, hydrolyzes 2 hours, adds flavor protease,
Continue hydrolysis 2 hours, obtain pH value be 6.5, free ammonia nitrogen content be the Pupa bombycis water of 0.321g/100mL
Solve liquid；
(3) the raw material mix homogeneously of following mass percent component will be comprised: step (2) gained Pupa bombycis water
Solve liquid 80.5%, animal oil 2%, Vegetable oil lipoprotein 4%, glucose 8%, white sugar 2%, cysteine
1%, glycine 0.5%, vitamin B10.5%, spice extracting solution 1%, spice 0.5%, at 100 DEG C
At a temperature of stir 3 hours, obtain the full liquid of essence, be barbecue essence；Wherein, animal oil is Adeps Sus domestica,
Vegetable oil lipoprotein is Oleum Brassicae campestris.
Using the barbecue essence that this enforcement said method prepares, it is fragrant that it has pure, strong and abundant barbecue
Gas.
Further, the preparation method of barbecue essence described in the present embodiment may also include step (4): at 60 DEG C
At a temperature of, in the full liquid of step (3) gained essence, adding modified starch, colloid mill 3 is crossed in emulsifying the most afterwards
Time, obtain barbecue essence；Wherein, modified starch is 1.5% with the mass percent of the full liquid of essence.
The barbecue essence using above-mentioned steps (1)～(4) to prepare is more stable, and its fragrance is stablized and slow release.
Embodiment 2
A kind of embodiment of the preparation method of barbecue essence of the present invention, the preparation of barbecue essence described in the present embodiment
Method comprises the following steps:
(1) soak: in Pupa bombycis, add water, beat uniformly pulpous state by beater, soak 0.5 hour
Rear colloid mill excessively, obtains the full liquid of Pupa bombycis；Wherein, Pupa bombycis is Pupa bombycis with the mass ratio of water: water=1:1；
(2) hydrolysis: with the NaOH aqueous solution full liquid of regulating step (1) gained Pupa bombycis that pH value is 9.6
Acid-base value is 7.6 to its pH value, is subsequently adding alkaline protease, hydrolyzes 3 hours, adds local flavor albumen
Enzyme, continues hydrolysis 4 hours, obtain pH value be 5.5, free ammonia nitrogen content be the Pupa bombycis of 0.6g/100mL
Hydrolyzed solution；
(3) the raw material mix homogeneously of following mass percent component will be comprised: step (2) gained Pupa bombycis water
Solve liquid 86.9%, animal oil 2%, Vegetable oil lipoprotein 1%, glucose 5%, white sugar 2%, cysteine
1%, glycine 0.5%, vitamin B10.5%, spice extracting solution 1%, spice 0.1%, at 95 DEG C
At a temperature of stir 4 hours, obtain the full liquid of essence, be barbecue essence.
Using the barbecue essence that this enforcement said method prepares, it is fragrant that it has pure, strong and abundant barbecue
Gas.
Further, the preparation method of barbecue essence described in the present embodiment may also include step (4): at 55 DEG C
At a temperature of, in the full liquid of step (3) gained essence, adding modified starch, colloid mill is crossed in emulsifying the most afterwards,
Obtain barbecue essence；Wherein, modified starch is 1% with the mass percent of the full liquid of essence.
The barbecue essence using above-mentioned steps (1)～(4) to prepare is more stable, and its fragrance is stablized and slow release.
Embodiment 3
A kind of embodiment of the preparation method of barbecue essence of the present invention, the preparation of barbecue essence described in the present embodiment
Method comprises the following steps:
(1) soak: in Pupa bombycis, add water, beat uniformly pulpous state by beater, after soaking 1 hour
Cross colloid mill, obtain the full liquid of Pupa bombycis；Wherein, Pupa bombycis is Pupa bombycis with the mass ratio of water: water=5:2；
(2) hydrolysis: with the NaOH aqueous solution full liquid of regulating step (1) gained Pupa bombycis that pH value is 10.4
Acid-base value be 8.5 to its pH value, be subsequently adding alkaline protease, hydrolyze 4 hours, add local flavor egg
White enzyme, continues hydrolysis 3 hours, obtain pH value be 6.0, free ammonia nitrogen content be 0.45g/100mL's
Pupa bombycis hydrolyzed solution；
(3) the raw material mix homogeneously of following mass percent component will be comprised: step (2) gained Pupa bombycis water
Solve liquid 64.5%, animal oil 8%, Vegetable oil lipoprotein 4%, glucose 8%, white sugar 5%, cysteine
3%, glycine 2%, vitamin B11%, spice extracting solution 4%, spice 0.5%, at 105 DEG C
At a temperature of stir 2 hours, obtain the full liquid of essence, be barbecue essence.
Using the barbecue essence that this enforcement said method prepares, it is fragrant that it has pure, strong and abundant barbecue
Gas.
Further, the preparation method of barbecue essence described in the present embodiment may also include step (4): at 65 DEG C
At a temperature of, in the full liquid of step (3) gained essence, adding modified starch, colloid mill is crossed in emulsifying the most afterwards,
Obtain barbecue essence；Wherein, modified starch is 0.5% with the mass percent of the full liquid of essence.
The barbecue essence using above-mentioned steps (1)～(4) to prepare is more stable, and its fragrance is stablized and slow release.
Embodiment 4
A kind of embodiment of the preparation method of barbecue essence of the present invention, the preparation of barbecue essence described in the present embodiment
Method comprises the following steps:
(1) soak: in Pupa bombycis, add water, beat uniformly pulpous state by beater, soak 40 minutes
Rear colloid mill excessively, obtains the full liquid of Pupa bombycis；Wherein, Pupa bombycis is Pupa bombycis with the mass ratio of water: water=5:3；
(2) hydrolysis: with the NaOH aqueous solution full liquid of regulating step (1) gained Pupa bombycis that pH value is 10
Acid-base value is 7.6 to its pH value, is subsequently adding alkaline protease, hydrolyzes 2 hours, adds local flavor albumen
Enzyme, continues hydrolysis 2 hours, obtain pH value be 6.0, free ammonia nitrogen content be the Pupa bombycis of 0.3g/100mL
Hydrolyzed solution；
(3) the raw material mix homogeneously of following mass percent component will be comprised: step (2) gained Pupa bombycis water
Solve liquid 75.7%, animal oil 5%, Vegetable oil lipoprotein 2.5%, glucose 6.5%, white sugar 3.5%, half Guang
Propylhomoserin 2%, glycine 1.2%, vitamin B10.8%, spice extracting solution 2.5%, spice 0.3%,
Stir 3 hours at a temperature of 100 DEG C, obtain the full liquid of essence, be barbecue essence.
Using the barbecue essence that this enforcement said method prepares, it is fragrant that it has pure, strong and abundant barbecue
Gas.
Further, the preparation method of barbecue essence described in the present embodiment may also include step (4): at 60 DEG C
At a temperature of, in the full liquid of step (3) gained essence, adding modified starch, colloid mill is crossed in emulsifying the most afterwards,
Obtain barbecue essence；Wherein, modified starch is 1.5% with the mass percent of the full liquid of essence.
The barbecue essence using above-mentioned steps (1)～(4) to prepare is more stable, and its fragrance is stablized and slow release.
Last institute is it should be noted that, above example is only in order to illustrate technical scheme rather than to this
The restriction of invention protection domain, although the present invention being explained in detail with reference to preferred embodiment, this area
It is to be appreciated by one skilled in the art that technical scheme can be modified or equivalent, and
Spirit and scope without departing from technical solution of the present invention.
Claims (9)
1. the preparation method of a barbecue essence, it is characterised in that: comprise the following steps:
(1) soak: in Pupa bombycis, add water, be ground after immersion, obtain the full liquid of Pupa bombycis；
(2) hydrolysis: acid-base value to its pH value of the full liquid of regulating step (1) gained Pupa bombycis is 7.6～8.5,
It is subsequently adding alkaline protease, hydrolyzes 2～4 hours, add flavor protease, continue hydrolysis 2～4 hours,
Obtain Pupa bombycis hydrolyzed solution；
(3) the raw material mix homogeneously of following mass percent component will be comprised: step (2) gained Pupa bombycis water
Solve liquid 64.5～86.9%, animal oil 2～8%, Vegetable oil lipoprotein 1～4%, glucose 5～8%, white sugar 2～5%,
Cysteine 1～3%, glycine 0.5～2%, vitamin B10.5～1%, spice extracting solution 1～4%, fragrant
Pungent material 0.1～0.5%, stirs 2～4 hours at a temperature of 95-105 DEG C, obtains the full liquid of essence, be barbecue
Essence.
2. the preparation method of barbecue essence as claimed in claim 1, it is characterised in that: described method is also wrapped
Include step (4): at a temperature of 55-65 DEG C, in the full liquid of step (3) gained essence, add modified starch,
Emulsifying is ground the most afterwards, obtains barbecue essence；Wherein, the mass percent of modified starch liquid complete with essence is
0.5～1.5%.
3. the preparation method of barbecue essence as claimed in claim 2, it is characterised in that: described step (4)
In, colloid mill is crossed in emulsifying the most afterwards, obtains barbecue essence.
4. the preparation method of the barbecue essence as described in any one of claims 1 to 3, it is characterised in that: described
In step (1), Pupa bombycis is Pupa bombycis with the mass ratio of water: water=1:1～5:2；The time soaked is 0.5～1
Hour.
5. the preparation method of barbecue essence as claimed in claim 1, it is characterised in that: described step (1)
For: in Pupa bombycis, add water, beat uniformly pulpous state, cross colloid mill after immersion, obtain the full liquid of Pupa bombycis.
6. the preparation method of barbecue essence as claimed in claim 1, it is characterised in that: described step (2)
In, by the acid-base value of the NaOH full liquid of aqueous solution regulating step (1) gained Pupa bombycis.
7. the preparation method of barbecue essence as claimed in claim 6, it is characterised in that: described NaOH water
The pH value of solution is 9.6～10.4.
8. the preparation method of barbecue essence as claimed in claim 1, it is characterised in that: described step (3)
In, mixing time is 3 hours.
9. use the barbecue essence that method as described in any one of claim 1～8 prepares.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1460435A (en) * | 2003-06-05 | 2003-12-10 | 华中科技大学 | Liver-protecting functional food made up by using ligustrum fruit and silkworm chrysalis and its preparation method |
| CN102342480A (en) * | 2011-10-08 | 2012-02-08 | 西南大学 | Method for making silkworm pupa Maillard reaction flavor seasoning |
| CN102860484A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Aromatic chicken essence powder and preparation method thereof |
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2016
- 2016-05-24 CN CN201610353150.XA patent/CN105995593A/en active Pending
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Application publication date: 20161012 |