CN106174396A - A kind of method utilizing animal blood to make seasoning bottom material of chafing dish - Google Patents
A kind of method utilizing animal blood to make seasoning bottom material of chafing dish Download PDFInfo
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- CN106174396A CN106174396A CN201610524965.XA CN201610524965A CN106174396A CN 106174396 A CN106174396 A CN 106174396A CN 201610524965 A CN201610524965 A CN 201610524965A CN 106174396 A CN106174396 A CN 106174396A
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- chafing dish
- bottom material
- animal blood
- serum albumin
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- 210000004369 blood Anatomy 0.000 title claims abstract description 38
- 239000008280 blood Substances 0.000 title claims abstract description 38
- 239000000463 material Substances 0.000 title claims abstract description 37
- 241001465754 Metazoa Species 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 210000002966 serum Anatomy 0.000 claims abstract description 11
- 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
- 235000013372 meat Nutrition 0.000 claims description 24
- 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
- 239000000843 powder Substances 0.000 claims description 19
- 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
- 239000002671 adjuvant Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 108090000526 Papain Proteins 0.000 claims description 4
- 239000001511 capsicum annuum Substances 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 235000021551 crystal sugar Nutrition 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 235000001727 glucose Nutrition 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
- 235000012045 salad Nutrition 0.000 claims description 4
- 210000000582 semen Anatomy 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
- 235000017879 Nasturtium officinale Nutrition 0.000 claims 1
- 240000005407 Nasturtium officinale Species 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
- 235000013599 spices Nutrition 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 7
- 239000010865 sewage Substances 0.000 abstract description 6
- 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
- 230000017854 proteolysis Effects 0.000 abstract description 2
- 238000003307 slaughter Methods 0.000 abstract description 2
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 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
- 239000002304 perfume Substances 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
- 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
- -1 Haemachrome Proteins 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 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
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 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
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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 discloses a kind of method utilizing animal blood to make seasoning bottom material of chafing dish, the method makes the proteolysis in serum be small peptide and aminoacid by utilizing protease, make its fragrance matter at high temperature preparing in bottom material of chafing dish with glucide generation Maillard reaction again, not only can obtain the bottom material of chafing dish of unique flavor, also can realize the zero-emission of serum, 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 bottom material of chafing dish, particularly relate to one and utilize animal blood to make seasoning chaffy dish
The method of bed material, 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,
Fragrance matter is used for the exploitation of bottom material of chafing dish again, the high value added utilization of animal blood can be realized.
Summary of the invention
It is an object of the invention to provide a kind of method utilizing animal blood to make seasoning bottom material of chafing dish, the method passes through blood
Clear enzymolysis and Maillard reaction make the fragrance matter in bottom material of chafing dish, not only can obtain the bottom material of chafing dish of unique flavor,
Also 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 seasoning bottom material of chafing dish 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 55～70 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 after the powder cooling that step (4) prepares, obtain Natural meat flavor；
(6) bottom material of chafing dish makes: mixed with other adjuvant by Natural meat flavor, prepares seasoning bottom material of chafing dish.
Further, in step (1), the rotating speed of centrifuge is 3500～4200r/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, in step (3) glycine, alanine, glutamic acid, the mass ratio of glucose and xylose be (15～
18): (15～18): (20～30): (2～6): (28～58).
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 10～18min 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 100～125 DEG C.
Further, other adjuvant described in step (6) includes the component of following weight portion, and each component is fragrant with natural meat flavour
The weight proportion of material is: Natural meat flavor 20～40 parts, Adeps Bovis seu Bubali 1200～1500 parts, salad oil 800～1000 parts, Pixian County bean
Lobe 300～500 parts, Pericarpium Zanthoxyli 500～750 parts, Semen Sojae Preparatum 10～15 parts, crystal sugar 30～50 parts, paprika 70～100 parts, Fructus Amomi Rotundus 3～
5 parts, Fructus Tsaoko 3～5 parts, Rhizoma Kaempferiae 3～5 parts, Flos Caryophylli 1～3 parts, Fructus Amomi 3～5 parts, Oleum Linderae 3～5 parts, Fructus Cumini Cymini 3～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3～
5 parts, Pericarpium Citri Reticulatae 3～5 parts, Herba Cymbopogonis Citrari 3～8 parts, anistree 3～5 parts, Fructus Foeniculi 3～8 parts, Rhizoma et radix valerianae 3～5 parts.
Present invention also offers the seasoning bottom material of chafing dish prepared by said method.
The present invention is by utilizing protease to make the proteolysis in serum be small peptide and aminoacid, then makes it at high temperature
Make the fragrance matter in bottom material of chafing dish with glucide generation Maillard reaction, not only can obtain at the bottom of the chaffy dish of unique flavor
Material, also can realize the zero-emission of serum, thus reduce meat producing plant cost of sewage disposal.
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 seasoning bottom material of chafing dish (spicy) 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 16min 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 16min 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 120
℃；
(5) packaging: collect to obtain Natural meat flavor at once, by natural after the powder that step (4) is prepared is cooled to room temperature
Meat flavour perfume room temperature storage；
(6) making of bottom material of chafing dish: mixed with other adjuvant by Natural meat flavor, prepares spicy bottom material of chafing dish, institute
The weight proportion stating Natural meat flavor and other adjuvant is: Natural meat flavor 20g, Adeps Bovis seu Bubali 1500g, salad oil 1000g, Pi
County Semen Sojae Preparatum 500g, Pericarpium Zanthoxyli 750g, Semen Sojae Preparatum 15g, crystal sugar 50g, paprika 100g, Fructus Amomi Rotundus 5g, Fructus Tsaoko 5g, Rhizoma Kaempferiae 5g, Flos Caryophylli 3g, sand
Core 5g, Oleum Linderae 5g, Fructus Cumini Cymini 5g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5g, Pericarpium Citri Reticulatae 5g, Herba Cymbopogonis Citrari 8g, anistree 5g, Fructus Foeniculi 8g, Rhizoma et radix valerianae 5g.
Embodiment 2
What the present embodiment provided utilizes the method for animal blood making seasoning bottom material of chafing dish (Herba Alii fistulosi fragrance) to comprise the steps:
(1) extraction of serum albumin: take animal blood, puts into animal blood in centrifuge, under the rotating speed of 4200r/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 70 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 135
℃；
(5) packaging: collect to obtain Natural meat flavor at once, by natural after the powder that step (4) is prepared is cooled to room temperature
Meat flavour perfume room temperature storage；
(6) making of bottom material of chafing dish: mixed with other adjuvant by Natural meat flavor, prepares Herba Alii fistulosi fragrance bottom material of chafing dish, institute
The weight proportion stating Natural meat flavor and other adjuvant is: Natural meat flavor 40g, Adeps Bovis seu Bubali 1200g, salad oil 900g, Pi
County Semen Sojae Preparatum 300g, Pericarpium Zanthoxyli 600g, Semen Sojae Preparatum 10g, crystal sugar 30g, paprika 70g, Fructus Amomi Rotundus 3g, Fructus Tsaoko 3g, Rhizoma Kaempferiae 3g, Flos Caryophylli 1g, sand
Core 3g, Oleum Linderae 3g, Fructus Cumini Cymini 3g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3g, Pericarpium Citri Reticulatae 4g, Herba Cymbopogonis Citrari 3g, anistree 4g, Fructus Foeniculi 3g, Rhizoma et radix valerianae 4g, onion powder 50g, big
Bulbus Allii powder 70g.
Claims (10)
1. one kind utilizes the method that animal blood makes seasoning bottom material of chafing dish, 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 55～70 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 after the powder cooling that step (4) prepares, obtain Natural meat flavor；
(6) bottom material of chafing dish makes: mixed with other adjuvant by Natural meat flavor, prepares seasoning bottom material of chafing dish.
The method utilizing animal blood to make seasoning bottom material of chafing dish the most according to claim 1, it is characterised in that: step (1)
The rotating speed of middle centrifuge is 3500～4200r/min, and centrifugation time is 10～20min.
The method utilizing animal blood to make seasoning bottom material of chafing dish 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 seasoning bottom material of chafing dish 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 seasoning bottom material of chafing dish 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 seasoning bottom material of chafing dish 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 seasoning bottom material of chafing dish the most according to claim 1, it is characterised in that: step (3)
Middle mixed liquor and cycloheptaamylose solution all use homogenizing 10～18min under the rotating speed of 8000～10000r/min.
The method utilizing animal blood to make seasoning bottom material of chafing dish 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.
The method utilizing animal blood to make seasoning bottom material of chafing dish the most according to claim 1, it is characterised in that: step (6)
Described in other adjuvant include the component of following weight portion, each component with the weight proportion of Natural meat flavor is: natural meat flavour
Spice 20～40 parts, Adeps Bovis seu Bubali 1200～1500 parts, salad oil 800～1000 parts, Pixian watercress 300～500 parts, Pericarpium Zanthoxyli 500～
750 parts, Semen Sojae Preparatum 10～15 parts, crystal sugar 30～50 parts, paprika 70～100 parts, Fructus Amomi Rotundus 3～5 parts, Fructus Tsaoko 3～5 parts, Rhizoma Kaempferiae 3～
5 parts, Flos Caryophylli 1～3 parts, Fructus Amomi 3～5 parts, Oleum Linderae 3～5 parts, Fructus Cumini Cymini 3～5 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3～5 parts, Pericarpium Citri Reticulatae 3～5 parts, Herba Cymbopogonis Citrari 3
～8 parts, anistree 3～5 parts, Fructus Foeniculi 3～8 parts, Rhizoma et radix valerianae 3～5 parts.
10. the seasoning bottom material of chafing dish prepared by any one method of claim 1-9.
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| CN110692801A (en) * | 2019-11-14 | 2020-01-17 | 合肥工业大学 | Reconstituted plasma protein powder and preparation method thereof |
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