CN106136197A - A kind of method utilizing animal blood to make Natural meat flavor - Google Patents
A kind of method utilizing animal blood to make Natural meat flavor Download PDFInfo
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- CN106136197A CN106136197A CN201610522681.7A CN201610522681A CN106136197A CN 106136197 A CN106136197 A CN 106136197A CN 201610522681 A CN201610522681 A CN 201610522681A CN 106136197 A CN106136197 A CN 106136197A
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- animal blood
- serum albumin
- meat flavor
- natural meat
- cycloheptaamylose
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- 210000004369 blood Anatomy 0.000 title claims abstract description 37
- 239000008280 blood Substances 0.000 title claims abstract description 37
- 235000013372 meat Nutrition 0.000 title claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 235000019634 flavors Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 24
- 210000002966 serum Anatomy 0.000 claims abstract description 13
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 102000007562 Serum Albumin Human genes 0.000 claims description 39
- 108010071390 Serum Albumin Proteins 0.000 claims description 39
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 24
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 22
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 20
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 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 10
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 10
- 239000004471 Glycine Substances 0.000 claims description 10
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 10
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 10
- 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 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 235000013922 glutamic acid Nutrition 0.000 claims description 10
- 239000004220 glutamic acid Substances 0.000 claims description 10
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 9
- 235000004279 alanine Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000001727 glucose Nutrition 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 239000008363 phosphate buffer Substances 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 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 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 229910000004 White lead Inorganic materials 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 239000010865 sewage Substances 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 4
- 108091005804 Peptidases Proteins 0.000 abstract description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 238000003307 slaughter Methods 0.000 abstract description 3
- 238000003912 environmental pollution Methods 0.000 abstract description 2
- 230000017854 proteolysis Effects 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 102000001554 Hemoglobins Human genes 0.000 description 2
- 108010054147 Hemoglobins Proteins 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000005304 joining Methods 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 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
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- -1 Haemachrome Proteins 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 108090000190 Thrombin Proteins 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 229940035034 maltodextrin Drugs 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
- 239000002304 perfume Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 229960004072 thrombin Drugs 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000002351 wastewater 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of method utilizing animal blood to make Natural meat flavor, the method makes the proteolysis in serum be small peptide and aminoacid by using protease, make again its at high temperature with glucide generation Maillard reaction, not only can obtain the novel fragrance with strong meat flavour, the serum of low value also can be made to realize zero-emission, thus the treatment pressure of sewage of slaughtering enterprise can be alleviated, reduce environmental pollution.
Description
Technical field
The present invention relates to the manufacture method of a kind of Natural meat flavor, particularly relate to one and utilize animal blood making natural
The method of meat flavour perfume, belongs to poultry by-product manufacture field.
Background technology
Animal blood is poultry processing byproducts, in the middle-size and small-size slaughterhouse of China, often animal blood is entered sewer, thus
COD, BOD of causing sewage exceed standard.Along with going deep into of green economy theory, the sewage disposal of meat producing plant is required more to come by China
The strictest.The production cost of many middle-size and small-size meat producing plants is controlled to bring heavy burden by this.Animal blood has the highest battalion
Supporting and be worth, in countries such as Denmark, Germany, France, animal blood is often considered tonic, thus is usually used in sausage, pudding, bread etc.
Food processing.Containing rich in protein, trace element and many physiology active substances in animal blood, as immunoglobulin,
Haemachrome, superoxide dismutase, thrombin etc..By animal blood recycling, it is possible not only to make the battalion such as protein therein
Foster material is obtained by, and can reduce the sewage disposal burden of meat producing plant.This is very for slaughtering enterprise
Favourable.
At present, the hemoglobin in animal blood can be used for extracting haemachrome, and serum is commonly used for feedstuff or straight after being dried
Connect as discharge of wastewater.Although so animal blood to be achieved partially recycled utilization, but owing to operating process is loaded down with trivial details, cause back
Receive relatively costly.Thus much meat producing plant is reluctant to be for recycling and reuse animal blood.Therefore, the recovery of animal blood is reduced
Utilize cost, improve utilization ratio, on the hemoglobin basis in extracting blood, serum is comprehensively utilized the most necessary.
Containing part plasma protein, polypeptide, fat, carbohydrate, inorganic matter etc. in serum, protease is utilized to make protein therein
Be hydrolyzed to small peptide and aminoacid, then make its at high temperature with glucide generation Maillard reaction, and then produce fragrance matter,
The zero-emission that so can realize serum utilizes, and obtains the fragrance matter of high added value simultaneously, it is achieved the efficient utilization of animal blood.
Summary of the invention
It is an object of the invention to provide a kind of method utilizing animal blood to make Natural meat flavor, the method is by right
In animal blood, effective utilization of serum, can realize the zero-emission of serum, thus reduce meat producing plant cost of sewage disposal.
What the present invention provided utilizes the method for animal blood making Natural meat flavor to comprise the steps:
(1) extraction of serum albumin: take animal blood, puts into collected after centrifugation supernatant in centrifuge by animal blood, by upper
Clear liquid is dried to obtain serum albumin powder；
(2) enzymolysis of serum albumin: serum albumin powder is added 100mL phosphate buffer by 2g serum albumin powder and carries out molten
Solving, be subsequently adding papain, enzymolysis 3～5.5h under conditions of temperature is 55～65 DEG C, pH4～5, enzyme dosage presses serum
Egg albumen powder quality is calculated as 7000～9000U/g, enzyme denaturing after enzymolysis, filters to obtain serum albumin enzymolysis solution；
(3) batch mixing: take glycine, alanine, glutamic acid, glucose and xylose in mass ratio, join after being mixed
In serum albumin enzymolysis solution, mixing, homogenizing obtain mixed liquor；Take cycloheptaamylose, be dissolved in water, prepare cycloheptaamylose after homogenizing
Solution；
(4) Maillard reaction and being dried: mixed liquor and cycloheptaamylose solution are pumped into by different sample feeding pipes simultaneously
In spray dryer, mixed liquor carries out Maillard reaction and is dried, and carries out inclusion with cycloheptaamylose simultaneously；
(5) packaging: collect and pack after the powder cooling that step (4) prepares.
Further, in step (1), the rotating speed of centrifuge is 3500～4100r/min, and centrifugation time is 10～20min.
Further, in step (2), enzyme-removal temperature is 85～100 DEG C, and the enzyme denaturing time is 20～30min.
Further, glycine, alanine, glutamic acid, glucose and xylose (15～18) in mass ratio in step (3):
(15～18): (20～30): (2～6): (28～58) mix.
Further, glycine, alanine, glutamic acid, the mixture of glucose and xylose press 100 grams of serum albumin enzymes
The ratio solving liquid addition 3～6g mixture joins in serum albumin enzymolysis solution.
Further, in step (3), cycloheptaamylose weighs by the 1.5～2.2% of serum albumin opaque amount, and presses β-ring
Shape the dextrin 1.0～1.2g 100mL that adds water dissolves.
Further, in step (3) mixed liquor and cycloheptaamylose solution all use 8000～10000r/min turn
The lower homogenizing 10～15min of speed.
Further, the wind speed being spray-dried in step (4) is 70～90m/s, and inlet amount is 50～65mL/min, air intake
Temperature is 120～145 DEG C.
Present invention also offers the Natural meat flavor prepared by said method.
The present invention utilizes protease to make the proteolysis in serum be small peptide and aminoacid, then make its at high temperature with sugar
Class material generation Maillard reaction, not only can obtain the novel fragrance with strong meat flavour, and the serum of low value also can be made to realize zero
Discharge, thus the treatment pressure of sewage of slaughtering enterprise can be alleviated, reduce environmental pollution.
Below in conjunction with embodiment, the present invention is described in further details, but present disclosure is not limited to that.
Detailed description of the invention
Embodiment 1
What the present embodiment provided utilizes the method for animal blood making Natural meat flavor to comprise the steps:
(1) extraction of serum albumin: take animal blood, puts into animal blood in centrifuge, under the rotating speed of 3500r/min from
Heart 18min, collects supernatant, supernatant is dried to obtain serum albumin powder；
(2) enzymolysis of serum albumin: serum albumin powder is added 100mL phosphate buffer by 2g serum albumin powder and carries out molten
Solve, be subsequently adding papain, temperature be 55 DEG C, enzymolysis 3.5h under conditions of pH4.8, enzyme dosage presses serum albumin opaque
Amount is calculated as 8000U/g, at 95 DEG C of enzyme denaturing 20min after enzymolysis, obtains serum albumin enzymolysis solution after filtration；
(3) batch mixing: 15:16:20:2:47 in mass ratio takes glycine, alanine, glutamic acid, glucose and xylose, by it
After mixing by 3.5% joining in serum albumin enzymolysis solution (i.e. 100 grams serum albumin enzymolysis solutions add 3.5g glycine, third
Propylhomoserin, glutamic acid, the mixture of glucose and xylose), and homogenizing 14min under the rotating speed of 8500r/min, obtain mixed liquor；Press
The quality of cycloheptaamylose is that the 1.5% of serum albumin opaque amount weighs cycloheptaamylose, it is added by cycloheptaamylose 1.0g
Water 100mL dissolves, and homogenizing 14min under the rotating speed of 8500r/min, prepares cycloheptaamylose solution；
(4) Maillard reaction and being dried: by above-mentioned mixed liquor and cycloheptaamylose solution by different sample feeding pipes simultaneously
Pumping in spray dryer, mixed liquor carries out Maillard reaction under the hot wind action of drying machine and is dried, and simultaneously
Carrying out inclusion with cycloheptaamylose, the hot blast wind speed of spray drying is 75m/s, and inlet amount is 50mL/min, and inlet temperature is 130
℃；
(5) packaging: collect at once after the powder that step (4) is prepared is cooled to room temperature, and use vacuum packaging process to pack,
Room temperature storage.
The Natural meat flavor prepared by the present embodiment and other flavoring for mixture make meaty flavoring bag, meaty flavoring bag
Formula as follows: Natural meat flavor 20g, flour paste 100g, hot pepper powder 200g, Zanthoxyli Bungeani powder 200g, star aniseed powder 5g, Fructus Foeniculi XIANGFEN
8g, vanilla powder 5g.
Embodiment 2
What the present embodiment provided utilizes the method for animal blood making Natural meat flavor to comprise the steps:
(1) extraction of serum albumin: take animal blood, puts into animal blood in centrifuge, under the rotating speed of 4000r/min from
Heart 12min, collects supernatant, supernatant is dried to obtain serum albumin powder；
(2) enzymolysis of serum albumin: serum albumin powder is added 100mL phosphate buffer by 2g serum albumin powder and carries out molten
Solve, be subsequently adding papain, temperature be 60 DEG C, enzymolysis 5h under conditions of pH 5.0, enzyme dosage presses serum albumin opaque
Amount is calculated as 9000U/g, at 85 DEG C of enzyme denaturing 25min after enzymolysis, obtains serum albumin enzymolysis solution after filtration；
(3) batch mixing: 18:16:25:4:30 in mass ratio takes glycine, alanine, glutamic acid, glucose and xylose, by it
After mixing by 5% joining in serum albumin enzymolysis solution (i.e. 100 grams serum albumin enzymolysis solutions add 5g glycine, alanine,
Glutamic acid, the mixture of glucose and xylose), and homogenizing 10min under the rotating speed of 9000r/min, obtain mixed liquor；By β-ring-type
The quality of dextrin is that the 2.0% of serum albumin opaque amount weighs cycloheptaamylose, it is added water 100mL by cycloheptaamylose 1.2g
Dissolve, and homogenizing 10min under the rotating speed of 9000r/min, prepare cycloheptaamylose solution；
(4) Maillard reaction and being dried: by above-mentioned mixed liquor and cycloheptaamylose solution by different sample feeding pipes simultaneously
Pumping in spray dryer, mixed liquor carries out Maillard reaction under the hot wind action of drying machine and is dried, and simultaneously
Carrying out inclusion with cycloheptaamylose, the hot blast wind speed of spray drying is 85m/s, and inlet amount is 60mL/min, and inlet temperature is 140
℃；
(5) packaging: collect at once after the powder that step (4) is prepared is cooled to room temperature, and use vacuum packaging process to pack,
Room temperature storage.
The Natural meat flavor prepared by the present embodiment and other flavoring for mixture make meat essence flavouring agent bag, meat essence seasoning
Material bag formula as follows: Natural meat flavor 20g, Sal 10g, white sugar 5g, monosodium glutamate 15g, I+G1.2g, maltodextrin 24g,
Corn starch 5g, white pepper powder 0.2g, onion powder 0.5g.
Claims (9)
1. one kind utilizes the method that animal blood makes Natural meat flavor, it is characterised in that comprise the steps:
(1) extraction of serum albumin: take animal blood, puts into collected after centrifugation supernatant in centrifuge, by supernatant by animal blood
It is dried to obtain serum albumin powder；
(2) enzymolysis of serum albumin: serum albumin powder is added 100mL phosphate buffer by 2g serum albumin powder and dissolves,
Being subsequently adding papain, enzymolysis 3～5.5h under conditions of temperature is 55～65 DEG C, pH4～5, enzyme dosage presses serum egg
White lead quality is calculated as 7000～9000U/g, enzyme denaturing after enzymolysis, filters to obtain serum albumin enzymolysis solution；
(3) batch mixing: take glycine, alanine, glutamic acid, glucose and xylose in mass ratio, joins serum after being mixed
In protein enzymatic hydrolyzate, mixing, homogenizing obtain mixed liquor；Take cycloheptaamylose, be dissolved in water, to prepare cycloheptaamylose after homogenizing molten
Liquid；
(4) Maillard reaction and be dried: mixed liquor and cycloheptaamylose solution are pumped into spraying by different sample feeding pipes simultaneously
In drying machine, mixed liquor carries out Maillard reaction and is dried, and carries out inclusion with cycloheptaamylose simultaneously；
(5) packaging: collect and pack after the powder cooling that step (4) prepares.
The method utilizing animal blood to make Natural meat flavor the most according to claim 1, it is characterised in that: step (1)
The rotating speed of middle centrifuge is 3500～4100r/min, and centrifugation time is 10～20min.
The method utilizing animal blood to make Natural meat flavor the most according to claim 1, it is characterised in that: step (2)
Middle enzyme-removal temperature is 85～100 DEG C, and the enzyme denaturing time is 20～30min.
The method utilizing animal blood to make Natural meat flavor the most according to claim 1, it is characterised in that: step (3)
Middle glycine, alanine, glutamic acid, the mass ratio of glucose and xylose are (15～18): (15～18): (20～30): (2～
6): (28～58).
The method utilizing animal blood to make Natural meat flavor the most according to claim 4, it is characterised in that: glycine,
Alanine, glutamic acid, the mixture of glucose and xylose are added the ratio of 3～6g mixture in 100 grams of serum albumin enzymolysis solutions
Join in serum albumin enzymolysis solution.
The method utilizing animal blood to make Natural meat flavor the most according to claim 1, it is characterised in that: step (3)
Middle cycloheptaamylose weighs by the 1.5～2.2% of serum albumin opaque amount, and adds water 100mL by cycloheptaamylose 1.0～1.2g
Dissolve.
The method utilizing animal blood to make Natural meat flavor the most according to claim 1, it is characterised in that: step (3)
Middle mixed liquor and cycloheptaamylose solution all use homogenizing 10～15min under the rotating speed of 8000～10000r/min.
The method utilizing animal blood to make Natural meat flavor the most according to claim 1, it is characterised in that: step (4)
The wind speed of middle spray drying is 70～90m/s, and inlet amount is 50～65mL/min, and inlet temperature is 120～145 DEG C.
9. the Natural meat flavor prepared by any one method of claim 1-8.
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| CN201610522681.7A CN106136197A (en) | 2016-07-05 | 2016-07-05 | A kind of method utilizing animal blood to make Natural meat flavor |
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| CN201610522681.7A CN106136197A (en) | 2016-07-05 | 2016-07-05 | A kind of method utilizing animal blood to make Natural meat flavor |
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| CN106136197A true CN106136197A (en) | 2016-11-23 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142673A (en) * | 2017-12-15 | 2018-06-12 | 山东天博食品配料有限公司 | It is a kind of to utilize the method that ox blood prepares thermal-reactive pet phagostimulant of fermenting |
| CN108467487A (en) * | 2018-03-30 | 2018-08-31 | 合肥工业大学 | The dextrin modified casein polypeptide conjugate of starch base, preparation method and application |
| CN110786496A (en) * | 2019-11-11 | 2020-02-14 | 成都大学 | Preparation method and application of meat flavor spice |
| CN114794443A (en) * | 2021-11-29 | 2022-07-29 | 山东龙盛科达产业技术研究院有限公司 | Meat-flavor essence produced from livestock blood and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543927A (en) * | 2014-12-20 | 2015-04-29 | 重庆都好生物科技有限公司 | Preparation method of pig blood reactive meat-flavor seasoner |
| CN104878063A (en) * | 2015-06-10 | 2015-09-02 | 广西盟展鳄鱼科技开发有限公司 | Crocodilian serum protein with antineoplastic function and preparation method thereof |
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| CN108142673A (en) * | 2017-12-15 | 2018-06-12 | 山东天博食品配料有限公司 | It is a kind of to utilize the method that ox blood prepares thermal-reactive pet phagostimulant of fermenting |
| CN108467487A (en) * | 2018-03-30 | 2018-08-31 | 合肥工业大学 | The dextrin modified casein polypeptide conjugate of starch base, preparation method and application |
| CN110786496A (en) * | 2019-11-11 | 2020-02-14 | 成都大学 | Preparation method and application of meat flavor spice |
| CN114794443A (en) * | 2021-11-29 | 2022-07-29 | 山东龙盛科达产业技术研究院有限公司 | Meat-flavor essence produced from livestock blood and preparation method thereof |
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