CN106343514A - Preparation method of Xuanwei ham flavored essence - Google Patents
Preparation method of Xuanwei ham flavored essence Download PDFInfo
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- CN106343514A CN106343514A CN201610769979.8A CN201610769979A CN106343514A CN 106343514 A CN106343514 A CN 106343514A CN 201610769979 A CN201610769979 A CN 201610769979A CN 106343514 A CN106343514 A CN 106343514A
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- CN
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- Prior art keywords
- xuanwei ham
- xuanwei
- essence
- ham
- preparation
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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 preparation method of Xuanwei ham flavored essence. The preparation method comprises the steps of cutting up Xuanwei hams, adding pure water in an amount which is the same as that of the Xuanwei hams, performing composite enzymolysis by using papain and lipase under the conditions that the PH value is controlled to be 4 to 6, the adding amount of the papain is 0.3 percent to 0.5 percent, the adding amount of the lipase is 0.2 percent to 0.4 percent, the enzymolysis temperature is 50 to 60 DEG C and the enzymolysis time is 2 to 4 hours, increasing the enzymolysis temperature to be 90 DEG C after the enzymolysis is finished, maintaining for 20 minutes, performing enzyme deactivation treatment and cooling to normal temperature for future use. The prepared zymolyte is analyzed to obtain components and amino acid varieties of a volatile flavor substance, so as to obtain a mixing type Xuanwei ham liquid essence. Reaction type Xuanwei ham paste essence is further obtained. By the preparation method, the problem that people want to taste the Xuanwei ham flavor, but cannot taste because of factors, such as locality, seasons and the like is well solved. The Xuanwei ham flavored essence can be applied to various kinds of food, such as instant noodles, potato chips, hams, mooncakes and the like.
Description
Technical field
The invention belongs to food additive field, specifically a kind of preparation method of Xuanwei ham flavor essence.
Background technology
Application in processed food for the meat flavor essence is relatively broad, either instant noodles, ham sausage, chicken essence or potato chips,
The food such as cookiess, bread, because meat flavor essence acts on more obvious, the therefore meat flavour of some flavours for the tax perfume of food
The exploitation of essence and application are constantly subjected to essence and flavoring agent industry and the attention of processed food industry.
Salt taste essence is different from sweet taste essence, and its core is mainly based on meat flavor.As Carnis Gallus domesticus, beef, Carnis Sus domestica, sea
Fresh class etc..Salt taste essence manufacture bag allotment type, thermal response or extracting or concentration or extraction etc. add later stage perfumery.Thus, saline taste is fragrant
Essence has multiple existence forms, can be the liquid type of purely allotment.Vacuum drying, spray drying or the powder-type through mixing and stirring.Micro-
The embedding type of capsule, thermal response or early stage special handling postmenstruation perfumery or embedding or breading form.
Xuanwei ham have in itself more significantly pickle, ferment, salty fresh fragrance the features such as, but the meat that has during its trial test
Texture and delicate flavour have very big difference with JINHUA HUOTUI and sootiness Baconic again, in view of Petaso stew or steaming and decocting after cannot be long-time
Preservation and many cannot be added to need the shortcoming in the food of this local flavor.
Content of the invention
It is an object of the invention to provide a kind of preparation method of Xuanwei ham flavor essence, using natural zymolysis technique, will
Enzymatic hydrolysate draws its volatile material composition after gas chromatography mass spectrometry device analysis, then tests same through subjective appreciation and repeatedly
When compare and in gb30616, allow the spice using to filter out and meet the raw material preparing this allotment type liquid essence and its add accordingly
Dosage, to prepare liquid essence.Zymolyte is prepared mastic by the interpolation of Maillard reaction technology and liquid essence
Essence, the combination of paste essence and liquid essence is obtained again the microscapsule powder essence of this essence through drying process with atomizing.
The purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of Xuanwei ham flavor essence is it is characterised in that the method comprises the following steps:
1) Xuanwei ham is shredded by the preparation of Xuanwei ham zymolyte first, after being pulverized using meat grinder, puts into reaction
In container, and add the pure water of identical weight, stirring at normal temperature, obtain mixture, be warming up to 50 ~ 60 DEG C；Add mixture weight
The papain of amount 0.3 ~ 0.5%, enzymolysis, control ph value 4 ~ 6, temperature is maintained at 50 ~ 60 DEG C, adds mixture weight
0.2 ~ 0.4% Digestive Enzyme enzymolysis, after the completion of enzymolysis, under conditions of being sufficiently stirred for, zymolyte is rapidly heated to 90 DEG C, carries out
Destroy the enzyme treatment, is cooled to room temperature rapidly, obtains Xuanwei ham zymolyte；
2) mensure of Xuanwei ham volatile material, takes Xuanwei ham zymolyte, is extracted with ether and pentane, will extract
The liquid obtaining is analyzed by gc-mas gas chromatography mass spectrometry equipment, obtain Xuanwei ham volatile matter composition and its preliminary than
Example, the composition of Xuanwei ham volatile material that gc-mas analysis is obtained by with the comparing of gb30616, filter out and conform to
The fragrance material asked；Its result is: acetic acid, butanoic acid, isovaleric acid, caproic acid, positive valeric acid, enanthic acid, octanoic acid, capric acid, Oleic acid, sub- oil
Acid, hexanal, enanthaldehyde, octanal, aldehyde C-9,2- methyl butanol, methyln-hexyl ketone, 2-heptanone, 2- methyl -3- sulfydryl furan, 2- amyl group furan
Mutter, phenethyl acetate.
3) preparation of allotment type Xuanwei ham liquid essence, will filter out satisfactory fragrance material as preparation allotment
The part material of type Xuanwei ham liquid essence, and the perfume (or spice) that gc-mas equipment does not analyze is judged by evaluation further
Material, determines and prepares spice and its ratio that allotment type Xuanwei ham liquid essence is used, its result is: 2- acetyl group thiophene
Azoles, 2- acetyl group pyrazine, 2,3- dimethyl pyrazine, 2- methylpyrazine, 2，3，5-trimethylpyrazine, ethylmaltol, vanillin,
4- hydroxyl -2,5- dimethyl -3 (2h) furanone, 5- ethoxy -4- methylthiazol, 2- sulfydryl -3- butanol, 3- sulfydryl -2- fourth
Ketone, methyl cyclopentenyl ketone, dimethyl sulfide, phenethanol, linalool, cinnamon essential oil, star anise oil, Flos Caryophylli alabastrum essence
Oil, needs to select oil-soluble carrier or water-solubility carrier according to actual interpolation, total quantity is added to 100%, obtains allotment type
Xuanwei ham liquid essence；
4) prepare the determination of response type Xuanwei ham paste essence aminoacid, Xuanwei ham zymolyte is passed through aminoacid tester
Device is tested, and show that Xuanwei ham digests the amino acid classes that contain of species, and by each of which single amino acid and glucose and
Xylose reacts 2 ~ 4 hours under the conditions of 90 DEG C, and reactant liquor is compared with the Xuanwei ham meat cooking, and determines that preparation is anti-
Answer the amino acid classes of type Xuanwei ham paste essence and its preliminary ratio, draw: these aminoacid are: alanine, glycine,
Methionine, leucine, proline；
5) preparation of Xuanwei ham paste essence, takes 30 ~ 40 parts of Xuanwei ham zymolyte, adds 10 ~ 20 parts of glucose, d- xylose
5 ~ 8 parts, 5 ~ 8 parts of hydrolyzed vegetable protein, 10 ~ 20 parts of yeast extract, 10 ~ 20 parts of dark soy sauce, 1 ~ 2 part of star aniseed powder, Rhizoma Zingiberis Recens powder 2
~ 3 parts, 1 ~ 2 part of alanine, 2 ~ 3 parts of glycine, 3 ~ 5 parts of Methionine, 0.3 ~ 0.5 part of leucine, 2 ~ 3 parts of proline, stir in mixing
After mixing uniformly, it is rapidly heated to 90 ~ 95 DEG C, and keeps 4 hours, after being cooled to 80 DEG C, add corn starch, and keep 20 points
Clock, then add 1 ~ 2 part of allotment type Xuanwei ham liquid essence after being cooled to 30 DEG C, and stir 20 minutes, obtain response type Xuanwei
Petaso paste essence；
Further, by 30 ~ 40 parts of Xuanwei ham paste essences, 10 ~ 20 parts of oil-soluble allotment type Xuanwei ham liquid essence mixing
After uniformly, add 10 ~ 20 parts of maltodextrin, 30 ~ 40 parts of second position cyclodextrin, 1 ~ 2 part of arabic gum, and 30 ~ 40 parts of pure water,
Through high-speed shearing machine mix homogeneously 20 minutes under the conditions of 50 degree, then it is spray-dried by spray drying tower, obtained Xuanwei
Petaso microscapsule powder essence.Oil-soluble allotment type Xuanwei ham liquid essence refers to the allotment with decanoyl/octanoyl glycerides as carrier
Type Xuanwei ham liquid essence, the feeding temperature being spray-dried is: 200 DEG C, drop temperature is 95 DEG C.
In step 1), stirring at normal temperature mixes 10 minutes, digests 2 hours, under conditions of being sufficiently stirred for, zymolyte is quick
It is warming up to 90 DEG C, and keeps 20 minutes carrying out destroy the enzyme treatment, be cooled to rapidly room temperature, the aqueous hydrochloric acid solution using 1% is adjusting ph
Value, described well-beaten condition refers to rotating speed at 200 ~ 300 revs/min.
Oil-soluble carrier is: edible oil, glyceryl triacetate or decanoyl/octanoyl glycerides, and water-solubility carrier is: 1,2- the third two
Alcohol, ethanol, glycerol or pure water.The Xuanwei ham meat cooking refers to: with removing after packing, being placed on " a surname's word board " Xuanwei ham
In food steamer, after being steamed 20 minutes with the pure water of boiling, it is cooled to the ripe Xuanwei ham meat of room temperature.Star aniseed powder refers to: will be fresh
The powder obtaining after the screen cloth of 60 mesh sieves after the anistree pulverizing using high speed disintegrator, described Rhizoma Zingiberis Recens powder refers to seafood
The bottled or packed Rhizoma Zingiberis Recens powder that good U.S. brand produces.
The present invention first passes through the screening to protease to prepare Xuanwei ham zymolyte with corresponding enzymolysis process；Then
Zymolyte is carried out respectively the detection of volatile aroma composition and the detection of aminoacid ingredient；Detection by volatile aroma composition
Result and gb30616 allow the food spice table adding to compare, and to judge in conjunction with subjective appreciation not to be detected
Volatile spice, to select prepared allotment type liquid Xuanwei ham essence through orthogonal test repeatedly and Analyses Methods for Sensory Evaluation Results
The natural and synthetic perfume being used, and determine its ratio, the production according to actual food product need determining using water solublity or
Oil-soluble carrier, simultaneously the test result according to aminoacid ingredient respectively by detected aminoacid with glucose and d- wood
The product of sugar reaction under equivalent parameters contrasts the Xuanwei ham meat cooking to determine that preparing response type Xuanwei ham mastic is made
Amino acid classes and ratio；By Xuanwei ham zymolyte and determined by aminoacid (Methionine, alanine etc.) add
The adjuvants such as dark soy sauce, hydrolyzed vegetable protein carry out Maillard reaction, add corn starch to carry out gelatinizing, gelatinizing after the completion of reaction
After the completion of add the water solublity allotment type Xuanwei ham essence being obtained, response type Xuanwei ham cream has been obtained after mix homogeneously
Body note essence；Xuanwei ham paste essence is mixed with oiliness allotment type Xuanwei ham liquid essence, and adds maltodextrin, second position
The wall materials such as cyclodextrin, arabic gum and pure water and adjuvant, through drying process with atomizing, thus be obtained Xuanwei ham microcapsule powder
Last essence.
It is a feature of the present invention that by a kind of special local flavor through zymolysis technique, analytical technology, Maillard reaction skill
Art, meat flavor formulating technology simultaneously can prepare the Xuanwei of different conditions with reference to drying process with atomizing according to the Production requirement of different food products
Ham essence, selects the Xuanwei ham essence of liquid, mastic or microscapsule powder.As: the paste essence that face convenient for production needs,
Produce powdered flavor that potato chips need etc..
The present invention solves well and wants to taste Xuanwei ham local flavor, but because the factor such as region, season cannot be tasted
The problem arriving, the essence of this local flavor can apply in the numerous food such as instant noodles, potato chips, ham sausage, moon cake, for food life
In product, the stability of local flavor has very big help, also solves simultaneously and cannot directly add Xuanwei ham and needs in some food
The problem of this local flavor.
Specific embodiment
Embodiment 1
A kind of preparation method of allotment type Xuanwei ham soluble perfume, the proportioning of each raw material is: acetic acid 0.5%, butanoic acid 0.3%,
Isovaleric acid 0.2%, caproic acid 0.5%, positive valeric acid 1.5%, enanthic acid 0.5%, octanoic acid 0.5%, capric acid 0.2%, Oleic acid 20%, linoleic acid 10%,
Hexanal 0.3%, enanthaldehyde 0.2%, octanal 0.2%, aldehyde C-9 0.1%, 2- methyl butanol 0.5%, methyln-hexyl ketone 0.2%, 2-heptanone 0.3%, 2-
Methyl -3- sulfydryl furan 0.2%, 2-amyl furan 0.5%, phenethyl acetate 0.3%, 2- acetylthiazole 0.2%, 2- acetyl group pyrrole
Piperazine 1.5%, 2,3- dimethyl pyrazine 0.5%, 2- methylpyrazine 0.3%, 2，3，5-trimethylpyrazine 0.5%, ethylmaltol 2% are fragrant
Blue element 3%, 4- hydroxyl -2,5- dimethyl -3 (2h) furanone 2.5%, 5- ethoxy -4- methylthiazol 2.5%, 2- sulfydryl -3- fourth
Alcohol 0.5%, 3- sulfydryl -2-butanone 0.3%, methyl cyclopentenyl ketone 0.5%, dimethyl sulfide 0.3%, phenethanol 1.5%, linalool
0.5%th, cinnamon essential oil 0.3%, star anise oil 0.2%, Flos Caryophylli alabastrum quintessence oil 1.5%, 1,2-PD 44.4%.First by 2- second
Acyl group pyrazine, ethylmaltol, vanillin, 4- hydroxyl -2,5- dimethyl -3 (2h) furanone and methyl cyclopentenyl ketone and 1,
2- propylene glycol is added in transparent airtight container, is warming up to 70 DEG C after mix homogeneously, and using magnetic agitation, speed is: 200 turns/
Minute, until solid is cooled to room temperature after being completely dissolved, it is subsequently adding remaining each raw material, keeps room temperature, using magnetic agitation, speed
Spend and be: 100 revs/min, keep 10 minutes, that is, obtain allotment type Xuanwei ham soluble perfume.
Embodiment 2
The preparation method of another allotment type Xuanwei ham oil soluble perfume of the present invention, the proportioning of each raw material is: acetic acid
0.3%th, butanoic acid 0.2%, isovaleric acid 0.5%, caproic acid 0.1%, positive valeric acid 1.2%, enanthic acid 0.5%, octanoic acid 0.8%, capric acid 0.5%, Oleic acid
10%th, linoleic acid 5%, hexanal 0.2%, enanthaldehyde 0.1%, octanal 0.1%, aldehyde C-9 0.15%, 2- methyl butanol 1%, methyln-hexyl ketone 0.3%, 2-
Heptanone 0.5%, 2- methyl -3- sulfydryl furan 0.3%, 2-amyl furan 0.2%, phenethyl acetate 0.3%, 2- acetylthiazole
0.3%th, 2- acetyl group pyrazine 1%, 2,3- dimethyl pyrazine 0.2%, 2- methylpyrazine 0.1%, 2，3，5-trimethylpyrazine 0.3%, second
Base maltol 1%, vanillin 1.5%, 4- hydroxyl -2,5- dimethyl -3 (2h) furanone 2%, 5- ethoxy -4- methylthiazol
1.5%th, 2- sulfydryl -3- butanol 0.3%, 3- sulfydryl -2-butanone 0.5%, methyl cyclopentenyl ketone 1%, dimethyl sulfide 0.2%, benzene second
Alcohol 0.5%, linalool 0.3%, cinnamon essential oil 0.2%, star anise oil 0.5%, Flos Caryophylli alabastrum quintessence oil 1.2%, decanoyl/octanoyl glycerides
66.05%.First by 2- acetyl group pyrazine, ethylmaltol, vanillin, 4- hydroxyl -2,5- dimethyl -3 (2h) furanone and methyl
Cyclopentenolone and decanoyl/octanoyl glycerides are added in transparent airtight container, be warming up to 70 DEG C, stirred using magnetic force after mix homogeneously
Mix, speed is: 300 revs/min, until solid is cooled to room temperature after being completely dissolved, be subsequently adding remaining each raw material, keep room
Temperature, using magnetic agitation, speed is: 100 revs/min, keeps 10 minutes, that is, obtains allotment type Xuanwei ham oil soluble perfume.
Embodiment 3
There is a kind of preparation method of thermal-reactive Xuanwei ham paste essence of the present invention again, take Xuanwei ham zymolyte 40
Part, 10 parts of glucose of addition, 8 parts of d- xylose, 6 parts of hydrolyzed vegetable protein, 10 parts of yeast extract, 15 parts of dark soy sauce, anise
1 part of powder, 2 parts of Rhizoma Zingiberis Recens powder, 1 part of alanine, 3 parts of glycine, 3 parts of Methionine, 0.5 part of leucine, 2.5 parts of proline, amount to 102
Part, it is added in reaction vessel, after 400 revs/min of mixing and stirring, be rapidly heated to 95 DEG C, and keep 4 hours, fall
Temperature, to after 80 DEG C, adds corn starch, carries out gelatinizing technique, and now rotating speed is 600 revs/min, and keeps 20 minutes, then lowers the temperature
To after 30 DEG C, adjustment rotating speed to 200 revs/min adds the allotment type Xuanwei ham water-soluble liquid essence 2 described in embodiment 1
Part, and stir 20 minutes, discharging from reaction vessel, it is 100 parts after removing loss, that is, obtain response type Xuanwei ham mastic fragrant
Essence.
Embodiment 4
There is a kind of preparation method of Xuanwei ham microscapsule powder essence of the present invention again, take described in 40 parts of embodiments 3
Xuanwei ham paste essence, the oil-soluble allotment type Xuanwei ham liquid essence described in 15 parts of embodiments 2 be added to container
In, after 800 revs/min of mix homogeneously, add 20 parts of maltodextrin, 35 parts of second position cyclodextrin, arabic gum 2 while stirring
Part, and 40 parts of pure water, amount to 152 parts, then through 2000 revs/min of high-speed shearing machine, mix homogeneously under the conditions of 50 degree
20 minutes, then be spray-dried by spray drying tower, the powder obtaining was 100 parts after removing loss, obtained powder
It is exactly Xuanwei ham microscapsule powder essence.
The Xuanwei ham essence that the various embodiments described above preparation method obtains, can select according to the product needed of actual production
Liquid, mastic or powdered flavor, the essence of this local flavor can be widely applied to multiple food such as instant noodles, potato chips, ham sausage, moon cake
In product, the stability for local flavor in food production has very big help, also solves in some food simultaneously and cannot directly add
Xuanwei ham and the problem needing this local flavor.
Claims (7)
1. a kind of preparation method of Xuanwei ham flavor essence is it is characterised in that the method comprises the following steps:
1) Xuanwei ham is shredded by the preparation of Xuanwei ham zymolyte first, after being pulverized using meat grinder, puts into reaction
In container, and add the pure water of identical weight, stirring at normal temperature, obtain mixture, be warming up to 50 ~ 60 DEG C；Add mixture weight
The papain of amount 0.3 ~ 0.5%, enzymolysis, control ph value 4 ~ 6, temperature is maintained at 50 ~ 60 DEG C, adds mixture weight
0.2 ~ 0.4% Digestive Enzyme enzymolysis, after the completion of enzymolysis, under conditions of being sufficiently stirred for, zymolyte is rapidly heated to 90 DEG C, carries out
Destroy the enzyme treatment, is cooled to room temperature rapidly, obtains Xuanwei ham zymolyte；
2) mensure of Xuanwei ham volatile material, takes Xuanwei ham zymolyte, is extracted with ether and pentane, will extract
The liquid obtaining is analyzed by gc-mas gas chromatography mass spectrometry equipment, obtain Xuanwei ham volatile matter composition and its preliminary than
Example, the composition of Xuanwei ham volatile material that gc-mas analysis is obtained by with the comparing of gb30616, filter out and conform to
The fragrance material asked, its result is: acetic acid 3%, butanoic acid 3%, isovaleric acid 2%, caproic acid 5%, positive valeric acid 4%, enanthic acid 4%, octanoic acid 2%, the last of the ten Heavenly stems
Acid 5%, Oleic acid 25%, linoleic acid 18%, hexanal 3%, enanthaldehyde 3%, octanal 3%, aldehyde C-9 2%, 2- methyl butanol 4%, methyln-hexyl ketone 2%, 2-
Heptanone 3%, 2- methyl -3- sulfydryl furan 1%, 2-amyl furan 3%, phenethyl acetate 5%；
3) preparation of allotment type Xuanwei ham liquid essence, will filter out satisfactory fragrance material as preparation allotment type
The part material of Xuanwei ham liquid essence, and the spice that gc-mas equipment does not analyze is judged by evaluation further,
Determine and prepare spice and its ratio that allotment type Xuanwei ham liquid essence is used, its result is: 2- acetylthiazole
0.2-0.3%, 2- acetyl group pyrazine 1-1.5%, 2,3- dimethyl pyrazine 0.2-0.5%, 2- methylpyrazine 0.1-0.3%, 2,3,5-
Trimethylpyrazine 0.3-0.5%, ethylmaltol 1-2%, vanillin 1.5-3%, 4- hydroxyl -2,5- dimethyl -3 (2h) furanone
2-3%, 5- ethoxy -4- methylthiazol 1.5-2.5%, 2- sulfydryl -3- butanol 0.3-0.5%, 3- sulfydryl -2-butanone 0.3-0.5%,
Methyl cyclopentenyl ketone 0.5-1%, dimethyl sulfide 0.2-0.3%, phenethanol 0.5-1.5%, linalool 0.3-0.5%, cinnamon spirit
Oily 0.2-0.3%, star anise oil, 0.2-0.5% Flos Caryophylli alabastrum quintessence oil 1.2-1.5%, need to select oil soluble according to actual interpolation
Property carrier or water-solubility carrier, total quantity are added to 100%, obtain allotment type Xuanwei ham liquid essence；
4) prepare the determination of response type Xuanwei ham paste essence aminoacid, Xuanwei ham zymolyte is passed through aminoacid tester
Device is tested, and show that Xuanwei ham digests the amino acid classes that contain of species, and by each of which single amino acid and glucose and
Xylose reacts 2 ~ 4 hours under the conditions of 90 DEG C, and reactant liquor is compared with the Xuanwei ham meat cooking, and determines that preparation is anti-
Answer the amino acid classes of type Xuanwei ham paste essence and its preliminary ratio, draw: these aminoacid are: alanine, glycine,
Methionine, leucine, proline；
5) preparation of Xuanwei ham paste essence, takes 30 ~ 40 parts of Xuanwei ham zymolyte, adds 10 ~ 20 parts of glucose, d- xylose
5 ~ 8 parts, 5 ~ 8 parts of hydrolyzed vegetable protein, 10 ~ 20 parts of yeast extract, 10 ~ 20 parts of dark soy sauce, 1 ~ 2 part of star aniseed powder, Rhizoma Zingiberis Recens powder 2
~ 3 parts, 1 ~ 2 part of alanine, 2 ~ 3 parts of glycine, 3 ~ 5 parts of Methionine, 0.3 ~ 0.5 part of leucine, 2 ~ 3 parts of proline, stir in mixing
After mixing uniformly, it is rapidly heated to 90 ~ 95 DEG C, and keeps 4 hours, after being cooled to 80 DEG C, add corn starch, and keep 20 points
Clock, then add 1 ~ 2 part of allotment type Xuanwei ham liquid essence after being cooled to 30 DEG C, and stir 20 minutes, obtain response type Xuanwei
Petaso paste essence.
2. Xuanwei ham flavor essence according to claim 1 preparation method it is characterised in that: in step 5), by 30 ~
After 40 parts of Xuanwei ham paste essences, 10 ~ 20 parts of oil-soluble allotment type Xuanwei ham liquid essence mix homogeneously, add Fructus Hordei Germinatus paste
10 ~ 20 parts of essence, 30 ~ 40 parts of second position cyclodextrin, 1 ~ 2 part of arabic gum, and 30 ~ 40 parts of pure water, through too high under the conditions of 50 degree
Fast cutter mix homogeneously 20 minutes, then be spray-dried by spray drying tower, obtain Xuanwei ham microscapsule powder fragrant
Essence.
3. Xuanwei ham flavor essence according to claim 2 preparation method it is characterised in that: oil-soluble allotment type a surname
Prestige Petaso liquid essence refers to the allotment type Xuanwei ham liquid essence with decanoyl/octanoyl glycerides as carrier, is spray-dried
Feeding temperature is: 200 DEG C, drop temperature is 95 DEG C.
4. Xuanwei ham flavor essence according to claim 1 preparation method it is characterised in that: in step 1), room temperature
Stirring mixing 10 minutes, digests 2 hours, under conditions of being sufficiently stirred for, zymolyte is rapidly heated to 90 DEG C, and keeps 20 points
Clock carries out destroy the enzyme treatment, is cooled to rapidly room temperature, and the aqueous hydrochloric acid solution using 1% is adjusting ph value, described well-beaten condition
Refer to rotating speed at 200 ~ 300 revs/min.
5. Xuanwei ham flavor essence according to claim 1 preparation method it is characterised in that: oil-soluble carrier is:
Edible oil, glyceryl triacetate or decanoyl/octanoyl glycerides, water-solubility carrier is: 1,2-PD, ethanol, glycerol or pure water.
6. Xuanwei ham flavor essence according to claim 1 preparation method it is characterised in that: the Xuanwei ham cooking
Meat refers to: with removing after packing, being placed in food steamer " a surname's word board " Xuanwei ham, after being steamed 20 minutes with the pure water of boiling, cold
But to the ripe Xuanwei ham meat of room temperature.
7. Xuanwei ham flavor essence according to claim 1 preparation method it is characterised in that: star aniseed powder refers to: will
The powder obtaining after the screen cloth of 60 mesh sieves after the fresh anistree pulverizing using high speed disintegrator, described Rhizoma Zingiberis Recens powder refers to
The bottled or packed Rhizoma Zingiberis Recens powder that seafood good U.S. brand produces.
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| CN108606037A (en) * | 2018-05-07 | 2018-10-02 | 上海应用技术大学 | A kind of production method of Flavor of Jin-hua Ham soda cracker |
| CN110506900A (en) * | 2019-08-23 | 2019-11-29 | 云南农业大学 | A kind of production method of functionality crystal ham |
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Application publication date: 20170125 |