CN107581573A - A kind of preparation method of beef-flavouring richness peptide natural flavouring - Google Patents
A kind of preparation method of beef-flavouring richness peptide natural flavouring Download PDFInfo
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- CN107581573A CN107581573A CN201710947632.2A CN201710947632A CN107581573A CN 107581573 A CN107581573 A CN 107581573A CN 201710947632 A CN201710947632 A CN 201710947632A CN 107581573 A CN107581573 A CN 107581573A
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- beef
- flavouring
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Abstract
The invention provides a kind of preparation method of beef-flavouring richness peptide natural flavouring.This method includes being used as primary raw material using the purple perilla dregs of rice and beef, optimize enzyme system using the strain combination of aspergillus oryzae and aspergillus niger, and add lactic acid bacteria auxiliary and carry out the degradable fermented of raw material, so as to improve the content of the taste compound such as delicious amino acid in tunning, beef-flavouring zymotic fluid is made, reduced sugar is added again and yeast extract carries out Maillard reaction, and rich peptide natural flavouring is made.The plant fermentation raw material main component that the present invention selects is the purple perilla dregs of rice, fragrance protrudes, contain high-quality animal protein in the beef of use, obtained flavoring Beef flavor is sufficient, good mouthfeel, and the fragrance containing purple perilla, have the characteristics that characteristic flavor on basis is obvious, peptide content is abundant, application value is high.
Description
Technical field
The present invention relates to a kind of preparation method of rich peptide natural flavouring, belong to food processing technology field.
Background technology
The purple perilla dregs of rice are Main By product of the purple perilla seed after Purple Perilla Seed Oil is extracted, and include abundant vegetable protein, the degreasing dregs of rice
Middle protein content 26%~40%, and contain the beneficial active component of a variety of healths to the mankind.Sent out using microorganism
Ferment technology can make vegetable protein resolve into amino acid and peptide matters with seasoning effect, improve the added value of the purple perilla dregs of rice.
It is the main source for producing beef characteristic flavor on basis containing 20% or so high-quality animal protein in beef.
Meat flavor is a kind of novel edible essence to grow up in recent years, is to include chicken essence, beef flavor, pig
A series of general name of flavoring essences with animal meat product fragrance including meat essence, various seafood essence etc., it is main to use
In food such as condiment for instant noodles, chickens' extract, can, bacon, sauced meat, sausage, ham sausage.In China, the appearance of meat flavor industry
Demand of the emerging instant noodles industry to meat flavor is come from, and meat flavor industrial expansion promotes instant noodles quality
Raising and the development of meat product industry.
The content of the invention
It is an object of the invention to establish one kind using microbial fermentation and Maillard reaction to prepare with good beef
The method of the natural flavouring of flavor characteristics.The inventive method is included using the purple perilla dregs of rice and beef as primary raw material, utilizes meter Qu
Mould 3.042 and aspergillus niger 3.350 strain combination optimization enzyme system, and add lactic acid bacteria auxiliary carry out raw material it is degradable fermented, from
And improve the content of the taste compound such as delicious amino acid in tunning, beef-flavouring zymotic fluid is made, then add reduced sugar and
Yeast extract carries out Maillard reaction, and rich peptide natural flavouring is made.
The technical solution adopted by the present invention is：
A kind of beef-flavouring richness peptide natural flavouring, the flavoring are prepared by the raw material including following parts by weight：
(1) pretreatment and inoculation of raw material
Fresh beef is rejected into fat, blended using meat grinder rear standby；
The purple perilla dregs of rice are completely submerged in water with wheat and expanded, are drained the water after taking-up, height is placed in after fully being mixed with beef
Press in autoclave, the dosage of beef is the purple perilla dregs of rice and wheat materials dosage sum；121 DEG C of boiling sterilizations 15 minutes；Treat that material is cold
But to room temperature, aspergillus niger and aspergillus oryzae two microorganisms suspension are accessed, wherein aspergillus niger and aspergillus oryzae addition sum is quality of material
0.2%-0.5%, be then sufficiently mixed uniformly；
(2) koji-making with two stains and fermentation
By the material after inoculation as being cultivated in constant temperature aerlbic culture case, song is during which turned over twice, cultivates 40-48 hours
Obtain into song.Manufactured material is put into fermentation tank and adds lactic acid bacteria, salt solution is added and is fermented, ferment 8-16 for the first time
After it, fermentation temperature, second of fermentation 20-30 days are adjusted；Tunning is collected after the completion of fermentation, 60 mesh sieves is crossed and is fermented
Liquid.
(3) Maillard reaction
Reduced sugar and yeast extract are added into zymotic fluid；It is 5-7 with hydrochloric acid or sodium hydroxide adjustment pH value, mixing
Maillard reaction is carried out at 100-125 DEG C after uniformly, then carries out concentrating obtained rich peptide natural flavouring.
The material specific gravity range of the two microorganisms fermentation of the step (1)：The purple perilla dregs of rice：Wheat is 1:1-3:1；Control fermentation base
The total moisture content of matter is：50%-65%；The addition configuration of two microorganisms：Aspergillus oryzae：Aspergillus niger is 3:1-1:1.
The aerlbic culture case temperature range of the step (2) is at 28 DEG C -35 DEG C；Culture humidity is 70%-95%；Turn over twice
The bent time is set as 24 hours and 36 hours；Lactic acid bacteria addition is 106Individual/g material quantities；The brine quality being placed in fermentation tank
Concentration range is 10%-16%；Mass ratio with material is：Salt solution：Material is 1:1-1.5:1；The temperature of fermentation is for the first time
40-42℃；The temperature of second of fermentation is 35-36 DEG C.
On the basis of the quality of the zymotic fluid obtained by step (2), the amount of the reduced sugar of the addition of the step (3) is
0.6-2%, it is one or more kinds of mixtures of glucose, xylose and ribose, the amount of yeast extract is 0.5-
1.5%；The Maillard reaction time is 1-2.5 hours；The temperature range of concentration tank is 60-70 DEG C, and concentration time is 2 hours.
The present invention principle be：
The purple perilla dregs of rice are the byproducts after purple perilla seed oil expression production, rich in beneficiating ingredients such as protein, and the spy with purple perilla
Levy flavor.Protein digestion is engineered protein, realizes protein function diversification, improves the most effective approach that protein is worth
One of, the present invention produces taste compound using microorganism itself producing enzyme fermentation hydrolysis purple perilla cake protein, improves the exploitation value of purple perilla
Value, in addition, by the use of the beef rich in high-quality animal protein as the raw material of fermentation, the flavoring industry for meeting " taste substance is homologous " is sent out
New concept is opened up, further makes obtained flavoring characteristic flavor on basis stronger by Maillard reaction, the full coordination of mouthfeel, savoury is bright
It is aobvious, pleasant impression long.
The present invention has following beneficial effect：
The plant fermentation raw material main component that the present invention selects is the purple perilla dregs of rice, and fragrance protrudes, containing excellent in the beef of use
The animal protein of matter, obtained flavoring Beef flavor is sufficient, good mouthfeel, and the fragrance containing purple perilla, has feature wind
The features such as taste is obvious, peptide content is abundant, application value is high.
Embodiment
With reference to specific embodiment, the invention will be further described, but does not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of beef-flavouring richness peptide natural flavouring, comprises the following steps：
Fresh beef is rejected into fat, 30kg is accurately weighed and is blended with meat grinder；
Take purple perilla dregs of rice 20kg, wheat 10kg, the two be well mixed, taken out after being soaked 1 hour in water, after draining the water with
Beef is well mixed；
Fermentation raw material is placed in high-pressure sterilizing pot, 121 DEG C sterilizing 15 minutes after take out, be cooled to room temperature.Weigh respectively
300g aspergillus oryzaes and 100g aspergillus nigers, are placed in 10kg water and are uniformly mixed to get bacteria suspension, are then inoculated in material and stir
It is well mixed.
By the material after inoculation as 30 DEG C of constant temperature, constant humidity 90% aerlbic culture case in cultivated, when material is changed into
Uniform pistac is into song, is during which turned over song twice 24 hours and 36 hours.Fermentation tank will be put into song, be equipped with
Mass concentration is 12% salt solution 100kg, and after stirring, sealed fermenting 10 days under the conditions of 40 DEG C, adjustment fermentation temperature is extremely
35 DEG C, continue fermentation 25 days.After fermentation ends, it is filtered to remove impurity with 60 eye mesh screens and zymotic fluid is made.Added into zymotic fluid
Glucose 0.6kg, xylose 0.5kg, yeast extract 0.6kg, it is 6.5 to stir and adjust pH, reacts 100 at 120 DEG C
It is put into after minute in concentration tank, 2 hours obtained beef-flavouring richness peptide natural flavourings is concentrated under the conditions of 65 DEG C.
Claims (4)
- A kind of 1. beef-flavouring richness peptide natural flavouring, it is characterised in that：The flavoring is by including the raw materials of following parts by weight It is prepared：(1) pretreatment and inoculation of raw materialFresh beef is rejected into fat, blended using meat grinder rear standby；The purple perilla dregs of rice are completely submerged in water with wheat and expanded, are drained the water after taking-up, being placed in high pressure after fully being mixed with beef goes out In bacterium pot, the dosage of beef is the purple perilla dregs of rice and wheat materials dosage sum；121 DEG C of boiling sterilizations 15 minutes；Treat that material is cooled to Room temperature, aspergillus niger and aspergillus oryzae two microorganisms suspension are accessed, wherein aspergillus niger and aspergillus oryzae addition sum is quality of material 0.2%-0.5%, it is then sufficiently mixed uniformly；(2) koji-making with two stains and fermentationBy the material after inoculation as being cultivated in constant temperature aerlbic culture case, song is during which turned over twice, and culture 40-48 hours obtain Cheng Qu；Manufactured material is put into fermentation tank and adds lactic acid bacteria, salt solution is added and is fermented, for the first time fermentation 8-16 days Afterwards, fermentation temperature, second of fermentation 20-30 days are adjusted；Tunning is collected after the completion of fermentation, 60 mesh sieves is crossed and obtains zymotic fluid.(3) Maillard reactionReduced sugar and yeast extract are added into zymotic fluid；It is 5-7 with hydrochloric acid or sodium hydroxide adjustment pH value, is well mixed Maillard reaction is carried out at 100-125 DEG C afterwards, then carries out concentrating obtained rich peptide natural flavouring.
- A kind of 2. beef-flavouring richness peptide natural flavouring according to claim 1, it is characterised in that：The step (1) The material specific gravity range of two microorganisms fermentation：The purple perilla dregs of rice：Wheat is 1:1-3:1；The total moisture content for controlling fermentation substrate is：50%- 65%；The addition configuration of two microorganisms：Aspergillus oryzae：Aspergillus niger is 3:1-1:1.
- A kind of 3. beef-flavouring richness peptide natural flavouring according to claim 1, it is characterised in that：The step (2) Aerlbic culture case temperature range is at 28 DEG C -35 DEG C；Culture humidity is 70%-95%；Turn over twice the bent time be set as 24 hours with 36 hours；Lactic acid bacteria addition is 106Individual/g material quantities；The brine quality concentration range being placed in fermentation tank is 10%-16%； Mass ratio with material is：Salt solution：Material is 1:1-1.5:1；The temperature of fermentation is 40-42 DEG C for the first time；Second of fermentation Temperature is 35-36 DEG C.
- A kind of 4. beef-flavouring richness peptide natural flavouring according to claim 1, it is characterised in that：It is made with step (2) Zymotic fluid quality on the basis of, the amount of the reduced sugar of the addition of the step (3) be 0.6-2%, reduced sugar be glucose, One or more kinds of mixtures of xylose and ribose, the amount of yeast extract is 0.5-1.5%；The Maillard reaction time is 1-2.5 hour；The temperature range of concentration tank is 60-70 DEG C, and concentration time is 2 hours.
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| CN201710947632.2A CN107581573A (en) | 2017-10-12 | 2017-10-12 | A kind of preparation method of beef-flavouring richness peptide natural flavouring |
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| CN201710947632.2A CN107581573A (en) | 2017-10-12 | 2017-10-12 | A kind of preparation method of beef-flavouring richness peptide natural flavouring |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847413A (en) * | 2022-05-31 | 2022-08-05 | 西南民族大学 | Yak meat source phagostimulant, preparation method and application thereof in pet food additive |
| CN116250624A (en) * | 2023-03-14 | 2023-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | Flavoring food base material and preparation method and application thereof |
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| CN103190596A (en) * | 2013-03-28 | 2013-07-10 | 天津春发生物科技集团有限公司 | Meat flavor |
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| CN106235257A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of method that two microorganisms synergic fermentation Folium Perillae dregs of rice prepare base of flavour development |
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2017
- 2017-10-12 CN CN201710947632.2A patent/CN107581573A/en active Pending
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| CN101238874A (en) * | 2007-02-09 | 2008-08-13 | 天津市纳百山科贸发展有限公司 | Meat flavor fragrant base |
| CN102787079A (en) * | 2012-08-06 | 2012-11-21 | 江南大学 | Aspergillus oryzae and application method thereof in preparing sauce fragrant flavor material |
| CN103190596A (en) * | 2013-03-28 | 2013-07-10 | 天津春发生物科技集团有限公司 | Meat flavor |
| CN103284120A (en) * | 2013-06-26 | 2013-09-11 | 山东天博食品配料有限公司 | Method for preparing meat flavour essence through solid state fermentation |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847413A (en) * | 2022-05-31 | 2022-08-05 | 西南民族大学 | Yak meat source phagostimulant, preparation method and application thereof in pet food additive |
| CN116250624A (en) * | 2023-03-14 | 2023-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | Flavoring food base material and preparation method and application thereof |
| CN116250624B (en) * | 2023-03-14 | 2023-12-01 | 广东省农业科学院蚕业与农产品加工研究所 | Flavoring food base material and preparation method and application thereof |
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Application publication date: 20180116 |