CN106983124A - A kind of production method of Islamic meat powdered flavor - Google Patents
A kind of production method of Islamic meat powdered flavor Download PDFInfo
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- CN106983124A CN106983124A CN201710387704.2A CN201710387704A CN106983124A CN 106983124 A CN106983124 A CN 106983124A CN 201710387704 A CN201710387704 A CN 201710387704A CN 106983124 A CN106983124 A CN 106983124A
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- essence
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- 235000013372 meat Nutrition 0.000 title claims abstract description 47
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 41
- 235000019634 flavors Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 61
- 239000000203 mixture Substances 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 241000287828 Gallus gallus Species 0.000 claims abstract description 21
- 235000015278 beef Nutrition 0.000 claims abstract description 21
- 238000006243 chemical reaction Methods 0.000 claims abstract description 17
- 239000003205 fragrance Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000001976 enzyme digestion Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 238000001694 spray drying Methods 0.000 claims abstract description 6
- 230000004044 response Effects 0.000 claims description 26
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 20
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 20
- 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 20
- 229930006000 Sucrose Natural products 0.000 claims description 20
- 229940041514 candida albicans extract Drugs 0.000 claims description 20
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 20
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 20
- 239000004223 monosodium glutamate Substances 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 20
- 239000012138 yeast extract Substances 0.000 claims description 20
- 229920001353 Dextrin Polymers 0.000 claims description 18
- 239000004375 Dextrin Substances 0.000 claims description 18
- 235000019425 dextrin Nutrition 0.000 claims description 18
- 239000000084 colloidal system Substances 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 14
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 13
- 229940093503 ethyl maltol Drugs 0.000 claims description 13
- 150000001875 compounds Chemical class 0.000 claims description 11
- 235000013305 food Nutrition 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
- 239000004471 Glycine 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 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 238000007689 inspection Methods 0.000 claims description 10
- 239000000377 silicon dioxide Substances 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 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 claims description 10
- 229960000344 thiamine hydrochloride Drugs 0.000 claims description 10
- 235000019190 thiamine hydrochloride Nutrition 0.000 claims description 10
- 239000011747 thiamine hydrochloride Substances 0.000 claims description 10
- 235000004279 alanine Nutrition 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 238000005070 sampling Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009924 canning Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 239000005022 packaging material Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 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 4
- 239000000686 essence Substances 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 241000894007 species Species 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 229960003767 alanine Drugs 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 229960001031 glucose Drugs 0.000 claims description 2
- 229960002449 glycine Drugs 0.000 claims description 2
- 230000000415 inactivating effect Effects 0.000 claims description 2
- 210000002429 large intestine Anatomy 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 6
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 6
- MOMFXATYAINJML-UHFFFAOYSA-N 2-Acetylthiazole Chemical class CC(=O)C1=NC=CS1 MOMFXATYAINJML-UHFFFAOYSA-N 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 4
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 3
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 3
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 3
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 3
- QYYAEQQRMTZUPJ-UHFFFAOYSA-N butanethial Chemical class CCCC=S QYYAEQQRMTZUPJ-UHFFFAOYSA-N 0.000 description 3
- 230000002779 inactivation Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 3
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 150000002240 furans Chemical class 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical class CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 description 1
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical class CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 description 1
- BTANRVKWQNVYAZ-UHFFFAOYSA-N 2-butanol Substances CCC(C)O BTANRVKWQNVYAZ-UHFFFAOYSA-N 0.000 description 1
- XLMPYCGSRHSSSX-UHFFFAOYSA-N 3-Mercapto-2-butanone Chemical compound CC(S)C(C)=O XLMPYCGSRHSSSX-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000011780 sodium chloride 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 belongs to food additives field, it is related to a kind of production method of Islamic meat powdered flavor, this production method is carried out as follows：Step one, pretreatment of raw material；Step 2, enzyme digestion reaction；Step 3, auxiliary material feeds intake；Step 4, Maillard reaction；Step 5, cool homogeneous；Step 6, spray drying；Step 7, mix batch mixing；Step 8, sieving；Step 9, is examined；Step 10, packaging is weighed.The present invention prepare raw material used in essence can select beef, mutton, chicken etc. any one, it ensure that local flavor and trophism, overcome the shortcomings of existing meat flavor aroma quality is poor, natural sense is not enough, mouthfeel is not mellow enough, with natural, lasting fragrance, it is heat-resist the advantages of, with regard to the obvious perfuming effect for improving meat feeling and mellow sense can be played under the perfuming amount of very little.
Description
Technical field
The invention belongs to food additives field, it is related to a kind of production method of Islamic meat powdered flavor.
Background technology
Saline taste food flavor is mainly by thermal response spices, food flavor compound, spice（Or its extract）Deng perfume
The mixture that one or more in taste composition are constituted with food carriers and other food additives.It can be divided into liquid according to shape
Three kinds of body, powder and lotion, are widely used in the industries such as meat products, instant noodles, flavouring, leisure food.Flavoring essence conduct
Highly important additive in food industry, wherein using it is most convenient that powder essence, but powder essence quality not necessarily all
Mixing-type powder perfume compound that is satisfactory, especially directly mixing and stirring liquid perfume base and powder carrier, outstanding behaviours is in essence pair
Temperature is more sensitive, volatile and fragrance remaining time is short, and but flavouring taste enhancing effects are undesirable etc., therefore such powder is fragrant greatly for consumption
Essence is mainly used in the food that the storing temperatures such as low-temperature meat product, frozen food are low, shelf life is short.
The content of the invention
It is that meat flavoring aroma quality is poor that the present invention, which solves technical problem present in prior art, and stability is bad,
Naturally sense is not enough, and fragrance remaining time is short, and fragrance is not mellow and full plentiful enough, and mellow sense is not enough, it is therefore intended that a kind of cost of offer is low, fragrance
Alcohol, the long Islamic meat powdered flavor of lasting.
The present invention is for the technical scheme that is used of its technical problem of solution：
A kind of Islamic meat powdered flavor, includes the component of following parts by weight：
30 ~ 35 parts of thermal response digested tankage, and 65 ~ 70 parts of mix auxiliary material；
The thermal response digested tankage is prepared from by the component of following parts by weight：20 ~ 30 parts of meat raw material, 30 ~ 40 parts of drinking water, food
5 ~ 7 parts of salt, 5 ~ 7 parts of monosodium glutamate, 1 ~ 3 part of white sugar, 25 parts of dextrin, 2 ~ 2.5 parts of yeast extract, 1.5 parts of glucose, glycine 0.4 ~
0.6 part, 0.2 ~ 0.5 part of ALANINE, 0.2 ~ 0.3 part of thiamine hydrochloride, 0.05 part of potassium sorbate；The species of the meat raw material
It can select any one in beef, mutton, chicken；
The mix auxiliary material is made up of the component of following parts by weight：30 ~ 32 parts of monosodium glutamate, 11 ~ 13 parts of salt, 10 parts of white sugar, dextrin 5
Part, 5 ~ 6 parts of yeast extract, 2 parts of starch, 0.5 ~ 1 part of essence, 0.1 part of ethylmaltol, 0.2 ~ 0.4 part of silica；It is described
The kind type of essence is corresponding with the kind type of meat raw material, can select any one in beef flavor, mutton flavor, chicken essence
Finished product product.
A kind of production method of Islamic meat powdered flavor, carries out can obtain a kind of above-mentioned Islamic meat in accordance with the following steps
Class powdered flavor：
Step one, pretreatment of raw material, rubs meat raw material for 4mm meat grinder by aperture, then adds drinking water,
Meat raw material colloid is obtained after carrying out refinement crushing by colloid mill again；
Step 2, enzyme digestion reaction is put into meat raw material colloid in retort, starts to warm up to 50 ~ 55 DEG C and keeps, addition
Flavor protease, its addition is the 0.2 ~ 0.3% of meat raw material quality, then carries out enzymolysis and obtains enzymolysis liquid after 4 hours, rises
Temperature keeps inactivating enzymolysis liquid in 15 minutes to 90 DEG C；
Step 3, auxiliary material is fed intake, and auxiliary material is added in enzymolysis solution by formula rate, former auxiliary compound, the auxiliary material is obtained
Including salt, monosodium glutamate, white sugar, dextrin, yeast extract, glucose, glycine, ALANINE, thiamine hydrochloride, sorbic acid
Potassium；
Step 4, Maillard reaction puts into former auxiliary compound in Maillard reaction kettle, by thermal response temperature control 95 ±
In the range of 2 DEG C, then keeping temperature is reacted 90 minutes；
Step 5, cool homogeneous, and completely reacted temperature of charge is cooled into 50 ± 2 DEG C, and the homogenization pressure of regulation homogenizer is
20MPa, material is crossed after homogenizer carries out homogeneous and obtains homogenizing fluid；
Step 6, spray drying, by the cleaning of spray tower, drying, preheating, regulation inlet temperature is 195 DEG C, 95 DEG C of out temperature,
Add after homogenizing fluid and dust obtaining thermal response digested tankage, spray powder and cross 40 mesh vibratory sieves；
Step 7, mix batch mixing, will weigh up thermal response digested tankage and mix auxiliary material is put into mixer in proportion, open mixer,
Mixing time is set for 20 minutes, then that material stirring is uniform, the mix auxiliary material includes monosodium glutamate, salt, white sugar, paste
Essence, yeast extract, starch, essence, ethylmaltol, silica；
Step 8, sieving, crosses oscillating granulator by the material mixed, makes the state and even particle size of material consistent；
Step 9, is examined, and sampling send laboratory to test, and inspection project has：Color shape, fragrance, fragrance, total plate count, large intestine
Flora, fills in inspection original record；
Step 10, packaging is weighed, after packaging material passed examination, with the bottle placer canning material for setting parameter.
Further, in step one, any one in beef, mutton, chicken may be selected in the species of the meat raw material.
Further, in step 7, the kind type of the essence is corresponding with the kind type of meat raw material, can select beef fragrant
Any one in essence, mutton flavor, chicken essence.
The present invention is had an advantageous effect in that compared with prior art：The raw material that the present invention prepares used in essence can select
Beef, mutton, chicken etc. any one, it is ensured that local flavor and trophism, overcome that existing meat flavor aroma quality is poor, natural sense
It is not enough, the shortcomings of mouthfeel is not mellow enough, with natural, lasting fragrance, it is heat-resist the advantages of, with regard to energy under the perfuming amount of very little
Play the obvious perfuming effect for improving meat flavour sense and mellow sense.
Embodiment
The present invention is described in further detail with reference to embodiment, but the implementation of the present invention is not limited to this.
Embodiment 1
A kind of Islamic meat powdered flavor, includes the component of following parts by weight：35 parts of thermal response powdered beef, and mix auxiliary material 65
Part；The thermal response powdered beef is prepared from by the component of following parts by weight：25 parts of beef source, 35 parts of drinking water, salt 5
Part, 6 parts of monosodium glutamate, 3 parts of white sugar, 25 parts of dextrin, 2 parts of yeast extract, 1.5 parts of glucose, 0.5 part of glycine, ALANINE
0.2 part, 0.3 part of thiamine hydrochloride, 0.05 part of potassium sorbate；The mix auxiliary material is made up of the component of following parts by weight：Monosodium glutamate 30
Part, 11.5 parts of salt, 10 parts of white sugar, 5 parts of dextrin, 5 parts of yeast extract, 2 parts of starch, 1 part of beef flavor, ethylmaltol
0.1 part, 0.4 part of silica.
A kind of production method of above-mentioned Islamic meat powdered flavor, is carried out as follows：
Step one, pretreatment of raw material, rubs beef 25kg for 4mm meat grinder by aperture, then adds drinking water
35kg, then by obtaining beef source colloid after colloid mill progress refinement crushing；
Step 2, enzyme digestion reaction is put into beef source colloid in retort, starts to warm up to 50 DEG C and keeps, and adds wind
Taste proteinase-10 .05kg, carries out enzymolysis and obtains enzymolysis liquid after 4 hours, is warming up to 90 DEG C, and keep carrying out enzymolysis liquid in 15 minutes
Inactivation；
Step 3, auxiliary material is fed intake, and auxiliary material is added in enzymolysis liquid by formula rate, obtains former auxiliary compound, the accessory package
Include salt 5kg, monosodium glutamate 6kg, white sugar 3kg, dextrin 25kg, yeast extract 2kg, glucose 1.5kg, glycine 0.5kg, L-
Alanine 0.2kg, thiamine hydrochloride 0.3kg, potassium sorbate 0.05kg；
Step 4, Maillard reaction puts into former auxiliary compound in Maillard reaction kettle, by thermal response temperature control 95 ±
In the range of 2 DEG C, then keeping temperature is reacted 90 minutes；
Step 5, cool homogeneous, and completely reacted temperature of charge is cooled into 50 ± 2 DEG C, and the homogenization pressure of regulation homogenizer is
20MPa, material is crossed after homogenizer carries out homogeneous and obtains homogenizing fluid；
Step 6, spray drying, by the cleaning of spray tower, drying, preheating, regulation inlet temperature is 200 DEG C, 100 DEG C of out temperature,
Add after homogenizing fluid dust and obtain thermal response beef part, spray powder and cross 40 mesh vibratory sieves；
Step 7, mix batch mixing puts into the thermal response powdered beef 35kg weighed up and mix auxiliary material 65kg in mixer, opens
Mixer, set mixing time for 20 minutes, then that material stirring is uniform, and the mix auxiliary material includes monosodium glutamate 30kg, food
Salt 11.5kg, white sugar 10kg, dextrin 5kg, yeast extract 5kg, starch 2kg, beef flavor 1kg, ethylmaltol 0.1kg,
Silica 0.4kg, the granular size of the mix auxiliary material is 40 mesh；The beef flavor is finished product product, its list of ingredients
For ethylmaltol, 4- methyl -5- beta-hydroxyethyls thiazole, 3- methylthiopropionaldehydes, 3 methylthiol propyl alcohol, 2- methyl -3- sulfydryl furans
Mutter, 2- acetylthiazoles, difurfuryl dithioether, 2- acetyl group pyrazine, tert-butylhydroquinone；
Step 8, sieving, crosses oscillating granulator by the material mixed, makes the state and even particle size of material consistent；
Step 9, is examined, and send laboratory to test by specially sampling personnel's sampling, inspection project has：Color shape, fragrance, fragrance,
Total plate count, coliform, fill in inspection original record；
Step 10, packaging is weighed, after packaging material passed examination, with the bottle placer canning material for setting parameter.
Embodiment 2
A kind of Islamic meat powdered flavor, includes the component of following parts by weight：32 parts of thermal response chicken meal, and mix auxiliary material 68
Part；The thermal response chicken meal is prepared from by the component of following parts by weight：30 parts of chicken source, 30 parts of drinking water, salt 7
Part, 5 parts of monosodium glutamate, 2 parts of white sugar, 25 parts of dextrin, 2.5 parts of yeast extract, 1.5 parts of glucose, 0.6 part of glycine, ALANINE
0.2 part, 0.3 part of thiamine hydrochloride, 0.05 part of potassium sorbate；The mix auxiliary material is made up of the component of following parts by weight：Monosodium glutamate 31
Part, 13 parts of salt, 10 parts of white sugar, 5 parts of dextrin, 6 parts of yeast extract, 2 parts of starch, 0.7 part of chicken essence, ethylmaltol
0.1 part, 0.2 part of silica.
A kind of production method of above-mentioned Islamic meat powdered flavor, is carried out as follows：
Step one, pretreatment of raw material, rubs chicken 30kg for 4mm meat grinder by aperture, then adds drinking water
30kg, then by obtaining chicken source colloid after colloid mill progress refinement crushing；
Step 2, enzyme digestion reaction is put into chicken source colloid in retort, starts to warm up to 50 DEG C and keeps, and adds wind
Taste proteinase-10 .06kg, carries out enzymolysis and obtains enzymolysis liquid after 4 hours, is warming up to 90 DEG C, and keep carrying out enzymolysis liquid in 15 minutes
Inactivation；
Step 3, auxiliary material is fed intake, and auxiliary material is added in enzymolysis liquid by formula rate, obtains former auxiliary compound, the accessory package
Include salt 7kg, monosodium glutamate 5kg, white sugar 2kg, dextrin 25kg, yeast extract 2.5kg, glucose 1.5kg, glycine 0.6kg,
ALANINE 0.2kg, thiamine hydrochloride 0.3kg, potassium sorbate 0.05kg；
Step 4, Maillard reaction puts into former auxiliary compound in Maillard reaction kettle, by thermal response temperature control 95 ±
In the range of 2 DEG C, then keeping temperature is reacted 90 minutes；
Step 5, cool homogeneous, completely reacted temperature of charge is cooled into 50 ± 2 DEG C, the pressure of regulation homogenizer is 20MPa,
Material is crossed after homogenizer carries out homogeneous and obtains homogenizing fluid；
Step 6, spray drying, by the cleaning of spray tower, drying, preheating, regulation inlet temperature is 200 DEG C, 100 DEG C of out temperature,
Add after homogenizing fluid and dust obtaining thermal response chicken meal, spray powder and cross 40 mesh vibratory sieves；
Step 7, mix batch mixing puts into the thermal response chicken meal 32kg weighed up and mix auxiliary material 68kg in mixer, opens
Mixer, set mixing time for 20 minutes, then that material stirring is uniform, and the mix auxiliary material includes monosodium glutamate 31kg, food
Salt 13kg, white sugar 10kg, dextrin 5kg, yeast extract 6kg, starch 2kg, chicken essence 0.7kg, ethylmaltol 0.1kg,
Silica 0.2kg, the granular size of the mix auxiliary material is 40 mesh；The chicken essence is finished product product, its list of ingredients
For ethylmaltol, 4- methyl -5- beta-hydroxyethyls thiazole, 3 methylthiol propyl alcohol, anti-, trans- 2,4- decadienals, 3- sulfydryls -2-
Butanol, 3- methylthiopropionaldehydes, 2- acetyl group pyrazine, 2- acetylthiazoles, 2- methyl -3- sulfydryls furans, tert-butylhydroquinone；
Step 8, sieving, crosses oscillating granulator by the material mixed, makes the state and even particle size of material consistent；
Step 9, is examined, and send laboratory to test by specially sampling personnel's sampling, inspection project has：Color shape, fragrance, fragrance,
Total plate count, coliform, fill in inspection original record；
Step 10, packaging is weighed, after packaging material passed examination, with the bottle placer canning material for setting parameter.
Embodiment 3
A kind of Islamic meat powdered flavor, includes the component of following parts by weight：31 parts of thermal response mutton powder, and mix auxiliary material 69
Part；The thermal response digested tankage is prepared from by the component of following parts by weight：20 parts of mutton raw material, 40 parts of drinking water, 5 parts of salt,
7 parts of monosodium glutamate, 1 part of white sugar, 25 parts of dextrin, 2.5 parts of yeast extract, 1.5 parts of glucose, 0.4 part of glycine, ALANINE 0.5
Part, 0.2 part of thiamine hydrochloride, 0.05 part of potassium sorbate；The mix auxiliary material is made up of the component of following parts by weight：32 parts of monosodium glutamate,
13 parts of salt, 10 parts of white sugar, 5 parts of dextrin, 5.8 parts of yeast extract, 2 parts of starch, 0.8 part of mutton flavor, ethylmaltol 0.1
Part, 0.3 part of silica.
A kind of production method of above-mentioned Islamic meat powdered flavor, is carried out as follows：
Step one, pretreatment of raw material, rubs mutton 20kg for 4mm meat grinder by aperture, then adds drinking water
40kg, then by obtaining mutton raw material colloid after colloid mill progress refinement crushing；
Step 2, enzyme digestion reaction puts into mutton raw material colloid in retort, starts to warm up to 50 DEG C and keep, and adds wind
Taste proteinase-10 .04kg, carries out enzymolysis and obtains enzymolysis liquid after 4 hours, is warming up to 90 DEG C, and keep carrying out enzymolysis liquid in 15 minutes
Inactivation；
Step 3, auxiliary material is fed intake, and auxiliary material is added in enzymolysis liquid by formula rate, obtains former auxiliary compound, the accessory package
Include salt 5kg, monosodium glutamate 7kg, white sugar 1kg, dextrin 25kg, yeast extract 2.5kg, glucose 1.5kg, glycine 0.4kg,
ALANINE 0.5kg, thiamine hydrochloride 0.2kg, potassium sorbate 0.05kg；
Step 4, Maillard reaction puts into former auxiliary compound in Maillard reaction kettle, by thermal response temperature control 95 ±
In the range of 2 DEG C, then keeping temperature is reacted 90 minutes；
Step 5, cool homogeneous, and completely reacted temperature of charge is cooled into 50 ± 2 DEG C, and the homogenization pressure of regulation homogenizer is
20MPa, material is crossed after homogenizer carries out homogeneous and obtains homogenizing fluid；
Step 6, spray drying, by the cleaning of spray tower, drying, preheating, regulation inlet temperature is 200 DEG C, 100 DEG C of out temperature,
Add after homogenizing fluid and dust obtaining thermal response mutton powder, spray powder and cross 40 mesh vibratory sieves；
Step 7, mix batch mixing puts into the thermal response mutton powder 32kg weighed up and mix auxiliary material 68kg in mixer, opens
Mixer, set mixing time for 20 minutes, then that material stirring is uniform, and the mix auxiliary material includes monosodium glutamate 31kg, food
Salt 13kg, white sugar 10kg, dextrin 5kg, yeast extract 6kg, starch 2kg, mutton flavor 0.7kg, ethylmaltol 0.1kg,
Silica 0.2kg, the granular size of the mix auxiliary material is 40 mesh；The mutton flavor is finished product product, its list of ingredients
For ethylmaltol, 4- methyl -5- beta-hydroxyethyls thiazole, 3 methylthiol propyl alcohol, 3- sulfydryl -2- butanone, 3- methylthiopropionaldehydes, 2-
Methyl -3- sulfydryls furans, 2- acetyl group pyrazine, tert-butylhydroquinone；
Step 8, sieving, crosses oscillating granulator by the material mixed, makes the state and even particle size of material consistent；
Step 9, is examined, and send laboratory to test by specially sampling personnel's sampling, inspection project has：Color shape, fragrance, fragrance,
Total plate count, coliform, fill in inspection original record；
Step 10, packaging is weighed, after packaging material passed examination, with the bottle placer canning material for setting parameter.
It is described above, only it is presently preferred embodiments of the present invention, any formal limitation not is done to the present invention, it is any ripe
Professional and technical personnel is known, without departing from the scope of the present invention, when the technology contents work using the disclosure above
Go out to change or modify the equivalent embodiment of equivalent variations, as long as being the content without departing from technical solution of the present invention, still fall within this
In the range of inventive technique scheme.
Claims (4)
1. a kind of Islamic meat powdered flavor, it is characterised in that include the component of following parts by weight：
30 ~ 35 parts of thermal response digested tankage, and 65 ~ 70 parts of mix auxiliary material；
The thermal response digested tankage is prepared from by the component of following parts by weight：20 ~ 30 parts of meat raw material, 30 ~ 40 parts of drinking water, food
5 ~ 7 parts of salt, 5 ~ 7 parts of monosodium glutamate, 1 ~ 3 part of white sugar, 25 parts of dextrin, 2 ~ 2.5 parts of yeast extract, 1.5 parts of glucose, glycine 0.4 ~
0.6 part, 0.2 ~ 0.5 part of ALANINE, 0.2 ~ 0.3 part of thiamine hydrochloride, 0.05 part of potassium sorbate；The species of the meat raw material
It can select any one in beef, mutton, chicken；
The mix auxiliary material is made up of the component of following parts by weight：30 ~ 32 parts of monosodium glutamate, 11 ~ 13 parts of salt, 10 parts of white sugar, dextrin 5
Part, 5 ~ 6 parts of yeast extract, 2 parts of starch, 0.5 ~ 1 part of essence, 0.1 part of ethylmaltol, 0.2 ~ 0.4 part of silica；It is described
The kind type of essence is corresponding with the kind type of meat raw material, can select any one in beef flavor, mutton flavor, chicken essence
Kind.
2. a kind of production method of Islamic meat powdered flavor, it is characterised in that carry out in accordance with the following steps available such as right
It is required that a kind of Islamic meat powdered flavor described in 1：
Step one, pretreatment of raw material, rubs meat raw material for 4mm meat grinder by aperture, then adds drinking water,
Meat raw material colloid is obtained after carrying out refinement crushing by colloid mill again；
Step 2, enzyme digestion reaction is put into meat raw material colloid in retort, starts to warm up to 50 ~ 55 DEG C and keeps, addition
Flavor protease, its addition is the 0.2 ~ 0.3% of meat raw material quality, then carries out enzymolysis and obtains enzymolysis liquid after 4 hours, rises
Temperature keeps inactivating enzymolysis liquid in 15 minutes to 90 DEG C；
Step 3, auxiliary material is fed intake, and auxiliary material is added in enzymolysis solution by formula rate, former auxiliary compound, the auxiliary material is obtained
Including salt, monosodium glutamate, white sugar, dextrin, yeast extract, glucose, glycine, ALANINE, thiamine hydrochloride, sorbic acid
Potassium；
Step 4, Maillard reaction puts into former auxiliary compound in Maillard reaction kettle, by thermal response temperature control 95 ±
In the range of 2 DEG C, then keeping temperature is reacted 90 minutes；
Step 5, cool homogeneous, and completely reacted temperature of charge is cooled into 50 ± 2 DEG C, and the homogenization pressure of regulation homogenizer is
20MPa, material is crossed after homogenizer carries out homogeneous and obtains homogenizing fluid；
Step 6, spray drying, by the cleaning of spray tower, drying, preheating, regulation inlet temperature is 195 DEG C, 95 DEG C of out temperature,
Add after homogenizing fluid and dust obtaining thermal response digested tankage, spray powder and cross 40 mesh vibratory sieves；
Step 7, mix batch mixing, will weigh up thermal response digested tankage and mix auxiliary material is put into mixer in proportion, open mixer,
Mixing time is set for 20 minutes, then that material stirring is uniform, the mix auxiliary material includes monosodium glutamate, salt, white sugar, paste
Essence, yeast extract, starch, essence, ethylmaltol, silica；
Step 8, sieving, crosses oscillating granulator by the material mixed, makes the state and even particle size of material consistent；
Step 9, is examined, and sampling send laboratory to test, and inspection project has：Color shape, fragrance, fragrance, total plate count, large intestine
Flora, fills in inspection original record；
Step 10, packaging is weighed, after packaging material passed examination, with the bottle placer canning material for setting parameter.
3. a kind of production method of Islamic meat powdered flavor as claimed in claim 2, it is characterised in that in step one,
Any one in beef, mutton, chicken may be selected in the species of the meat raw material.
4. a kind of production method of Islamic meat powdered flavor as claimed in claim 3, it is characterised in that in step 7,
The kind type of the essence is corresponding with the kind type of meat raw material, can select any in beef flavor, mutton flavor, chicken essence
It is a kind of.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109730290A (en) * | 2019-03-18 | 2019-05-10 | 贾召鹏 | A kind of beef powder flavourings of zero addition salt and starch |
| CN111296815A (en) * | 2020-03-06 | 2020-06-19 | 保定味群食品科技股份有限公司 | Vegetable thick flavor powder |
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