CN109259177A - A kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham - Google Patents
A kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham Download PDFInfo
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- CN109259177A CN109259177A CN201810994420.4A CN201810994420A CN109259177A CN 109259177 A CN109259177 A CN 109259177A CN 201810994420 A CN201810994420 A CN 201810994420A CN 109259177 A CN109259177 A CN 109259177A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a kind of preparation method of the taste compound of object of characteristic flavor on basis containing Jinhua ham, the meat meat grinder of the remaining rim charge of Jinhua ham preparation process is rubbed, gained meat mincing and water are in meat mincing: extracting processing with Shan Shi high speed extractor after the ratio mixing that the mass ratio of water is 1:1.5-2, obtained extracting solution temperature control is 90 DEG C of enzyme deactivation 10min, it is subsequently cooled to 55 DEG C, adjust pH6.5, protease is added in obtained mixed liquor carries out enzymatic hydrolysis 3-4h, resulting enzymolysis liquid is warming up to after 90 DEG C of holding 10min to be cooled to room temperature and is centrifuged, gained supernatant is the liquid taste compound of the object of characteristic flavor on basis containing Jinhua ham；The liquid taste compound has dense Flavor of Jin-hua Ham, and 1000-3000Da peptide content accounts for 14.79-15.55%, not only increases the nutritive value and mouthfeel of product, the more conducively nutrition of consumer and health.
Description
Technical field
The present invention relates to the taste compounds and preparation method of a kind of object of characteristic flavor on basis containing Jinhua ham, belong to food processing skill
Art field.
Background technique
Jinhua ham is the distinctive traditional meat of China, deep for many years to be liked by domestic and international consumer, is belonged in ham
Top grade, export volume increasingly increases in recent years, there has been great reputation in the world.But the Produce on a large scale of Jinhua ham
There is the requirement of higher " shape " to product, to carry out trimming and finishing in process, a large amount of rim charge will certainly be generated.However
Due to deep process technology scarcity, producer often with these segmentation rim charges of extremely low honest and clean price sales, greatly wastes resource, drops
Low added value of product.Therefore how deep processing is carried out to Jinhua ham rim charge, is comprehensively utilized, lengthening manufacturing chain makes it
Turn waste into wealth, is the significant technology issues that entire ham industry is faced at present.
Shan Shi high speed, which is extracted, is also known as historrhexis's extraction method, is a kind of extracting method emerging in recent years, in room temperature and fits
Under solvent, using flash extracter by material quick crashing to appropriate granularity, and by high-speed stirred and vibration make effectively at
Divide infiltration release rapidly, reaches extraction purpose.It is more that flash extracter is applied to herbal medicine extraction comparison at present, and the selections such as Lv great Shu are dodged
Formula extraction method extracts volatile oil component in honeysuckle, the results show that volatile honeysuckle oil obtains under this process condition
Rate can reach 0.18%, appoint a man of virtue and ability to fly to wait using micro emulsion as solvent, II A of homogenate extraction tanshinone in salvia miltiorrhiza bunge, recovery rate is in a few minutes
It can reach 80%~90%, compared with traditional extraction method (such as direct enzymatic isolation method, solvent extraction etc.), recovery rate is high, and the time is short,
Simple process, such as Liu Ying is using acetone as solvent, with homogenate extraction garden burnet tannin, the recovery rate of total tannin, gallic acid
90% be can reach with first-class, but not the having been reported that using homogenate extraction about livestock and poultry meat.
In addition, the taste compound recovery rate that existing other modes extract fowl poultry kind characteristic flavor on basis object is lower, it is generally used
The pretreatment modes such as high temperature and pressure, extraction, enzymatic hydrolysis, its extraction efficiency of these single processing modes is low, and the time is long, does not adapt to
Efficient production method.
Summary of the invention
The object of the invention first is that providing a kind of characteristic flavor on basis containing Jinhua ham to solve the problems, such as that extraction efficiency is low
The preparation method of the taste compound of object carries out wind to Jinhua ham rim charge meat by the flash high speed extraction method of Chinese herbal medicine first
The extraction of taste substance, then, comprehensive utilization enzymatic hydrolysis control technique is sufficiently discharged the protein in Jinhua ham rim charge meat
And enzymatic hydrolysis, preparation are rich in the taste compound of Jinhua ham characteristic flavor on basis object, the preparation method is due to by the sudden strain of a muscle in field of Chinese herbal
Formula high speed extractive technique is converted to wherein, that is, is realized and do not carried out high-temperature process in pre-processing, therefore is had energy-efficient
Advantage.
It, should the second object of the present invention is to provide the taste compound of the resulting object of characteristic flavor on basis containing Jinhua ham of preparation method
The taste compound characteristic perfume of the object of characteristic flavor on basis containing Jinhua ham is obvious, strong, mellow and full, true to nature, meat flavour is full, lasting is lasting and
It is also not easy the advantages of losing at high temperature.
Technical solution of the present invention
A kind of preparation method of the taste compound of the object of characteristic flavor on basis containing Jinhua ham, steps are as follows:
(1), Shan Shi high speed extraction process
The remaining rim charge meat of Jinhua ham preparation process is collected, it is rubbed with meat grinder HYTW-32C, then by gained
Meat mincing and water in meat mincing: the mass ratio of water be 1:1.5-2 ratio mix, obtain meat mincing aqueous solution, then use Shan Shi high
Fast extractor, control revolving speed are that 11000-30000r/min extracts processing 1-2min, obtain extracting solution；
The Shan Shi high speed extractor, model JHBE-60T, the production of Shanghai Fan Zhi precision equipment Co., Ltd；
(2), it digests
For the extracting solution that step (1) is obtained controlled at 90 DEG C of progress enzyme deactivation 10min, then controlling cooling rate is 1
DEG C/min is cooled to 55 DEG C, 1mol/L sodium hydrate aqueous solution and/or 1mol/L aqueous hydrochloric acid solution tune pH to 6.5 are then used, is obtained
To mixed liquor；
Then addition protease carries out enzymatic hydrolysis 3-4h, resulting enzymatic hydrolysis in the mixed liquor that above-mentioned resulting temperature is 55 DEG C
Liquid is warming up to 90 DEG C of holding 10min, and then recycling is water-cooled to room temperature, and then controlling revolving speed again is 10000r/min, temperature
Centrifugation 15min is carried out for 4 DEG C of ﹣, resulting supernatant is the liquid taste compound of the object of characteristic flavor on basis containing Jinhua ham；
The additive amount of above-mentioned protease, calculates in mass ratio, i.e. protease: mixed liquor 0.3-0.8:100, the egg
White enzyme enzyme activity is the papain of 1,000,000 U/g.
The taste compound of the above-mentioned resulting object of characteristic flavor on basis containing Jinhua ham, in the enzymolysis liquid as obtained in preparation process
Soluble sugar total amount it is lower, the taste compound of the object of characteristic flavor on basis containing Jinhua ham, by every gram calculate, contain 10-
The content of 12mg soluble sugar, 40.24-44.44mg organic acid, especially lactic acid, tartaric acid and acetic acid etc. obviously increases, amino
Sour total amount also dramatically increases, and total amino acid content is up to 6.3-6.8mg free amino acid；
Further, the taste compound of the object of characteristic flavor on basis containing Jinhua ham, is calculated by mass percentage, wherein containing
The 1000-300Da peptide of 14.79-15.55%, it is most less than the constituent content of 3000Da therefore final resulting containing Jinhua ham
The taste compound of characteristic flavor on basis object has apparent Jinhua ham meat flavor, and characteristic perfume is obvious, strong, mellow and full, true to nature, meat
Taste is full, lasting is lasting and is also not easy the advantages of losing at high temperature, thus color, fragrance, flavour and acceptability on by
To favorable comment.
Further, the taste compound of the resulting object of characteristic flavor on basis containing Jinhua ham of above-mentioned preparation method, it is obvious due to having
Jinhua ham meat flavor, can be used for the preparation of Maillard reaction essence, cysteine be added, U.S. drawing is carried out after the raw materials such as xylose
Moral thermal response obtains the essence product with the characteristic flavor on basis containing Jinhua ham.
The above-mentioned resulting taste compound with the object of characteristic flavor on basis containing Jinhua ham, due to containing delicate flavour in its flavor substance
Peptide, therefore it can obtain the technical effect salty with fresh generation, guarantee be also provided in safety and nutrition, while also meeting sense organ
Demand.
Further, the preparation method of the taste compound of the object of characteristic flavor on basis containing Jinhua ham of the invention using Shan Shi due to being mentioned
Take-digest the taste compound for combining the method preparation gained object of characteristic flavor on basis containing Jinhua ham that there is apparent Jinhua ham meat wind
Taste, and since its organic acid, flavor free amino acid and peptide content are higher, sugar and content of sugar alcohol are few, so than using direct
The flavor feature of the taste compound of the resulting object of characteristic flavor on basis containing Jinhua ham of enzymolysis processing method is more significant.Therefore the preparation
Method can be widely applied in the flavouring preparation or essence preparation of food processing field.
Advantageous effects of the invention
The taste compound of the object of characteristic flavor on basis containing Jinhua ham of the invention of the invention, due to using Shan Shi in preparation process
High speed extractor, so that the protein wrapped up in the remaining rim charge meat of Jinhua ham preparation process, the releases such as organic acid
More, thus the preparation of more conducively flavor product；Further, due to passing through control protease and Substrate cocktail in preparation process
Usage amount, other than having the sufficient purpose of enzymatic hydrolysis, main purpose is that effective controlled enzymatic hydrolysis effect makes 1000- in enzymolysis liquid
The peptide content of 3000Da reaches 14.79-15.55%, and strong bitter taste amino acid content is relative in except optimization ratio in enzymolysis liquid
Strong bitter taste amino acid reduces 10-30%, only in this way, the attribute of ability controlled enzymatic hydrolysis liquid peptide, to preferably control its flavor
Characteristic.
Further, the preparation method of the taste compound of a kind of object of characteristic flavor on basis containing Jinhua ham of the invention, due to used
Raw material be the remaining rim charge meat of Jinhua ham preparation process, therefore preparation cost is low, to also improve the utilization rate of resource.
Further, the preparation method of the taste compound of a kind of object of characteristic flavor on basis containing Jinhua ham of the invention, due to using
Shan Shi high speed extractor extracts, and resulting extracting solution carries out enzymolysis processing again, organic acid/peptide content is increased in reaction
And the content of each amino acid, show that its crushing effect is obviously improved compared with conventional method, so finally obtaining containing Jinhua
The taste compound of ham characteristic flavor on basis object can the obtained product of more independent enzymolysis processing with more Flavor of Jin-hua Ham, it is more traditional
The production of meat taste compound can be more representative.
Further, a kind of preparation method of the taste compound of object of characteristic flavor on basis containing Jinhua ham of the invention is resulting containing gold
The taste compound of magnificent ham characteristic flavor on basis object has the characteristic flavor on basis of apparent Jinhua ham, and due to its organic acid, flavor
Free amino acid and peptide content are higher, and sugar and content of sugar alcohol are few, therefore obvious, strong, mellow and full, the true to nature, meat with characteristic perfume
Taste is full, lasting is lasting and is also not easy the advantages that losing at high temperature, by good in color, fragrance, flavour and acceptability
It comments.Therefore, it is applied in field of seasoning, so as to obtain the technical effect salty with fresh generation, in safety and nutrition
Guarantee is also provided, while also meeting the needs of sense organ.
Detailed description of the invention
Fig. 1, embodiment 1, comparative examples 1, embodiment 2, comparative examples 2, embodiment 3, comparative examples 3 are resulting
The total content schematic diagram of soluble sugar in Jinhua ham enzymolysis liquid；
Fig. 2, embodiment 1, comparative examples 1, embodiment 2, comparative examples 2, embodiment 3, comparative examples 3 are resulting
The total content schematic diagram of organic acid in Jinhua ham enzymolysis liquid；
Fig. 3, embodiment 1, comparative examples 1, embodiment 2, comparative examples 2, embodiment 3, comparative examples 3 are resulting
The total content schematic diagram of free amino acid in Jinhua ham enzymolysis liquid；
Fig. 4, embodiment 1, comparative examples 1, embodiment 2, comparative examples 2, embodiment 3,3 gained gold of comparative examples
The mass percentage content schematic diagram of 1000-300Da peptide in magnificent ham enzymolysis liquid.
Specific embodiment
Below with reference to embodiment, the present invention will be further elaborated, however, the present invention is not limited thereto range.
High speed freezing centrifuge, model GL-21M, the production of Shanghai Lu Xiang instrument centrifuge Instrument Ltd.；
Embodiment 1
A kind of preparation method of the taste compound of the object of characteristic flavor on basis containing Jinhua ham, steps are as follows:
(1), Shan Shi high speed extraction process
The remaining rim charge meat of Jinhua ham preparation process is collected, it is rubbed with meat grinder HYTW-32C, then by gained
Meat mincing and water in meat mincing: the mass ratio of water be 1:1.5 ratio mix, obtain meat mincing aqueous solution, then using Shan Shi high speed
Extractor control revolving speed is that 11000r/min extracts processing 2min, obtains extracting solution；
The Shan Shi high speed extractor, model JHBE-60T, the production of Shanghai Fan Zhi precision equipment Co., Ltd；
(2), it digests
For the extracting solution that step (1) is obtained controlled at 90 DEG C of progress enzyme deactivation 10min, then controlling cooling rate is 1
DEG C/min is cooled to 55 DEG C, 1mol/L sodium hydrate aqueous solution and/or 1mol/L aqueous hydrochloric acid solution tune pH to 6.5 are then used, is obtained
To mixed liquor；
Then addition protease carries out enzymatic hydrolysis 3h, resulting enzymolysis liquid in the mixed liquor that above-mentioned resulting temperature is 55 DEG C
Be warming up to 90 DEG C of holding 10min, then recycling be water-cooled to room temperature, then control again revolving speed be 10000r/min, temperature ﹣
4 DEG C carry out centrifugation 15min, and resulting supernatant is the liquid taste compound of the object of characteristic flavor on basis containing Jinhua ham；
The additive amount of above-mentioned protease, calculates in mass ratio, i.e. protease: mixed liquor 0.3:100；
The protease is commercially available papain, and the proteinase activity is the papain of 1,000,000 U/g,
It purchases as Angel company.
Comparative examples 1
A kind of preparation method of the taste compound of the object of characteristic flavor on basis containing Jinhua ham, steps are as follows:
(1), Shan Shi high speed extraction process is not used
The remaining rim charge meat of Jinhua ham preparation process is collected, it is rubbed with meat grinder HYTW-32C, then by gained
Meat mincing and water in meat mincing: the mass ratio of water be 1:1.5 ratio mix, obtain meat mincing aqueous solution；
(2), it digests
The meat mincing aqueous solution that step (1) is obtained is controlled at 90 DEG C of progress enzyme deactivation 10min, and then cool (drop
Warm 1 DEG C/min of rate) to 55 DEG C, 1mol/L sodium hydroxide solution or 1mol/L hydrochloric acid solution tune pH to 6.5 are then used, is mixed
Close liquid；
Then addition protease carries out enzymatic hydrolysis 3h, resulting enzymolysis liquid in the mixed liquor that above-mentioned resulting temperature is 55 DEG C
Be warming up to 90 DEG C of holding 10min, then recycling be water-cooled to room temperature, then control again revolving speed be 10000r/min, temperature ﹣
4 DEG C carry out centrifugation 15min, and resulting supernatant is the liquid taste compound of the object of characteristic flavor on basis containing Jinhua ham；
The additive amount of above-mentioned protease, calculates in mass ratio, i.e. protease: mixed liquor 0.3:100；
The protease is commercially available papain, and the proteinase activity is the papain of 1,000,000 U/g,
It purchases as Angel company.
To the taste compound of above-described embodiment 1 and the resulting object of characteristic flavor on basis containing Jinhua ham of comparative examples 1 respectively into
Pedestrian's work sensory test, steps are as follows:
(1), artificial sense is evaluated
This test uses quantitative description organoleptic analysis, chooses 5 point systems, evaluation index and principle are shown in Table 1.Evaluation group by
6 people composition (3 male 3 female, 20-30 years old), each sample is repeated 3 times, and needs to be gargled with plain boiled water between 2 times adjacent trial tests.It comments
Valence personnel are according to ISO8589 (2007) standard training, respectively to 4 sense organs such as the color of sample, fragrance, flavour and acceptability
Attribute is evaluated, and the evaluation result of each evaluation personnel is recorded.
1 Jinhua ham enzymolysis liquid organoleptic analysis's table of table
The taste compound of embodiment 1 and the resulting object of characteristic flavor on basis containing Jinhua ham of comparative examples 1 color, fragrance,
Flavour and the Analyses Methods for Sensory Evaluation Results of acceptable 4 various aspects see the table below 2.
The sense organ of the taste compound of table 2, embodiment 1 and the resulting object of characteristic flavor on basis containing Jinhua ham of comparative examples 1 is commented
Valence result
Note: all numerical value of * are expressed as: average value ± standard deviation S D (number of repetition n=3)；With a line same letter
Data, which indicate it between each other, does not have significant difference (p < 0.05)
From Table 2, it can be seen that taste compound of the embodiment 1 using a kind of object of characteristic flavor on basis containing Jinhua ham of the invention
Preparation method resulting product is resulting relative to comparative examples 1 on color, fragrance, flavour and acceptable four attributes
The score of product is all higher.
(2), the changes of contents of soluble sugar and sugar alcohol
Using ICS2500 type ion chromatograph to above-described embodiment 1 and the resulting feature containing Jinhua ham of comparative examples 1
Soluble sugar and content of sugar alcohol are measured in gained enzymolysis liquid in the preparation process of the taste compound of flavor, the results are shown in Table 3.
It is solvable in the taste compound of table 3, embodiment 1 and the resulting object of characteristic flavor on basis containing Jinhua ham of comparative examples 1
Property sugar and content of sugar alcohol
Note: all numerical value of * are expressed as: average value ± standard deviation S D (number of repetition n=3)；With a line same letter
Data, which indicate it between each other, does not have significant difference (p < 0.05)；* nd expression is not detected.
As can be seen from Table 3, using the solubility in the direct resulting enzymolysis liquid of enzymolysis processing method in comparative examples 1
Sugared total amount in embodiment 1 than using Shan Shi extraction-enzymatic hydrolysis to combine the soluble sugar total amount in the resulting enzymolysis liquid of method
It is high.Wherein the content of fucose increases, and mannitol, sucrose, glucose and arabinose content reduce, wherein the content drop of sucrose
It is low more significant.Its chief reason may be that while that Shan Shi high speed is extracted and has a facilitation to the release of sugar, but its revolving speed compared with
Height causes solution acutely to roll, and solution local temperature is excessively high, and sugar is easy to happen Maillard reaction at high temperature, causes certain sugar
Content reduce.
(3), the changes of contents of organic acid
It is resulting to above-described embodiment 1 and comparative examples 1 containing Jinhua fire using 600 high performance liquid chromatograph of Waters
Organic acid content is measured in gained enzymolysis liquid in the preparation process of the taste compound of leg characteristic flavor on basis object, the results are shown in Table 4.
Organic acid in the taste compound of 4 embodiment 1 of table and the resulting object of characteristic flavor on basis containing Jinhua ham of comparative examples 1
Content
Note: all numerical value of * are expressed as: average value ± standard deviation S D (number of repetition n=3)；With a line same letter
Data, which indicate it between each other, does not have significant difference (p < 0.05)；* nd expression is not detected.
It is used in comparative examples 1 in the resulting enzymolysis liquid of direct enzymolysis processing method and embodiment 1 using Shan Shi extraction-
Enzymatic hydrolysis combines variation difference of the organic acid content in the resulting enzymolysis liquid of method with soluble sugar, and embodiment 1 uses Shan Shi
Extraction-enzymatic hydrolysis combines the organic acid content in the resulting enzymolysis liquid of method than using direct enzymolysis processing in comparative examples 1
Organic acid content in the resulting enzymolysis liquid of method wants high, especially the content of lactic acid, tartaric acid and acetic acid etc., it can make product
Final mouthfeel increase.Its reason is analyzed mainly and may be the high speed processing that Shan Shi is extracted, so that the more release of flavor substance, and
Organic acid is during processing without the generation of other side reactions.
(4), the changes of contents of free amino acid
It is resulting to above-described embodiment 1 and comparative examples 1 special containing Jinhua ham using OPA FMOC pre-column derivatization method
Free aminoacid content is measured in enzymolysis liquid obtained by levying in the preparation process of the taste compound of flavor, the results are shown in Table 5.
Free ammonia in the taste compound of 5 embodiment 1 of table and the resulting object of characteristic flavor on basis containing Jinhua ham of comparative examples 1
Base acid content
Note: all numerical value of * are expressed as: average value ± standard deviation S D (number of repetition n=3)；With a line same letter
Data, which indicate it between each other, does not have significant difference (p < 0.05).
As can be seen from Table 5, the base in the resulting enzymolysis liquid of method is combined using Shan Shi extraction-enzymatic hydrolysis in embodiment 1
Sour total amount total amount in comparative examples 1 than using the total amino acid content in the resulting enzymolysis liquid of direct enzymolysis processing method significantly to increase
Add, total amino acid content analyzes its reason up to 643.87mg/100g, and mainly Shan Shi high speed extractor processing have passed through brokenly
Broken processing makes more to be released out by the protein and free amino acid that wrap up, wherein arginine, alanine, phenylpropyl alcohol ammonia
The content of acid, leucine and lysine all increased after flash processing.Wherein the incrementss of alanine are the most significant, and third
It is soft as crude sweet hides agent that propylhomoserin can improve sugariness, sweet taste, and can improve taste；The flavor effect of product can be increased simultaneously；
Tart flavour corrigent is also acted as, the tart flavour of organic acid is improved.Therefore, above-mentioned resulting embodiment 1 has also been confirmed to mention using Shan Shi
Take-digest the whole sensory effects of the taste compound of the object of characteristic flavor on basis containing Jinhua ham obtained by the method that combines to be better than to according to the facts
Apply the whole sensory effects of the taste compound in example 1 using the object of characteristic flavor on basis containing Jinhua ham obtained by direct enzymolysis processing method.
(5), peptide molecule Mass Distribution
It is resulting to above-described embodiment 1 and comparative examples 1 containing Jinhua fire using 600 high performance liquid chromatograph of Waters
Peptide molecular weight distribution in the taste compound of leg characteristic flavor on basis object is measured, and the results are shown in Table 6.
Peptide molecule in the taste compound of 6 embodiment 1 of table and the resulting object of characteristic flavor on basis containing Jinhua ham of comparative examples 1
Amount distribution
Note: all numerical value of * are expressed as: average value ± standard deviation S D (number of repetition n=3)；With a line same letter
Data, which indicate it between each other, does not have significant difference (p < 0.05).
By table 6, it is apparent that in embodiment 1 using Shan Shi extraction-enzymatic hydrolysis combine the resulting enzymolysis liquid of method and
Molecular weight distribution in comparative examples 1 using the peptide in the direct resulting enzymolysis liquid of enzymolysis processing method is significantly different, implements
Shan Shi extraction-enzymatic hydrolysis is used to combine in example 1 most less than the constituent content of 3000Da in the resulting enzymolysis liquid of method, due to being in
Gustin is the oligopeptides that a kind of important flavor substance and molecule quality are less than 3000Da, especially 1000-3000Da's
Peptide, this kind of peptide composition can interact with the specific receptor of a certain taste on tongue taste bud, and the Jinhua ham of expression characteristics is fragrant
Taste.It is indicated above that use Shan Shi extraction-enzymatic hydrolysis of the invention combines method and can effectively prepare feature containing Jinhua ham
The taste compound of flavor.
Embodiment 2
A kind of preparation method of the taste compound of the object of characteristic flavor on basis containing Jinhua ham, steps are as follows:
(1), Shan Shi high speed extraction process
The remaining rim charge meat of Jinhua ham preparation process is collected, it is rubbed with meat grinder HYTW-32C, then by gained
Meat mincing and water in meat mincing: the mass ratio of water be 1:1.75 ratio mix, obtain meat mincing aqueous solution, then using Shan Shi high speed
Extractor, control revolving speed are that 11000r/min extracts processing 2min, obtain extracting solution；
(2), it digests
For the extracting solution that step (1) is obtained controlled at 90 DEG C of progress enzyme deactivation 10min, then controlling cooling rate is 1
DEG C/min is cooled to 55 DEG C, 1mol/L sodium hydrate aqueous solution and/or 1mol/L aqueous hydrochloric acid solution tune pH to 6.5 are then used, is obtained
To mixed liquor；
Then addition protease carries out enzymatic hydrolysis 3.5h, resulting enzymatic hydrolysis in the mixed liquor that above-mentioned resulting temperature is 55 DEG C
Liquid is warming up to 90 DEG C of holding 10min, and then recycling is water-cooled to room temperature, and then controlling revolving speed again is 10000r/min, temperature
Centrifugation 15min is carried out for 4 DEG C of ﹣, resulting supernatant is the taste compound of the object of characteristic flavor on basis containing Jinhua ham.
The additive amount of above-mentioned protease, calculates in mass ratio, i.e. protease: mixed liquor 0.5:100；
The protease is commercially available papain, and the proteinase activity is the papain of 1,000,000 U/g,
It purchases as Angel company.
Comparative examples 2
A kind of preparation method of the taste compound of the object of characteristic flavor on basis containing Jinhua ham, steps are as follows:
(1), Shan Shi high speed extraction process is not used
The remaining rim charge meat of Jinhua ham preparation process is collected, it is rubbed with meat grinder HYTW-32C, then by gained
Meat mincing and water in meat mincing: the mass ratio of water be 1:1.75 ratio mix, obtain meat mincing aqueous solution；
(2), it digests
Then the meat mincing aqueous solution that step (1) is obtained controls cooling rate controlled at 90 DEG C of progress enzyme deactivation 10min
55 DEG C are cooled to for 1 DEG C/min, then uses 1mol/L sodium hydrate aqueous solution and/or 1mol/L aqueous hydrochloric acid solution tune pH to 6.5,
Obtain mixed liquor；
Then addition protease carries out enzymatic hydrolysis 3.5h, resulting enzymatic hydrolysis in the mixed liquor that above-mentioned resulting temperature is 55 DEG C
Liquid is warming up to 90 DEG C of holding 10min, and then recycling is water-cooled to room temperature, and then controlling revolving speed again is 10000r/min, temperature
Centrifugation 15min is carried out for 4 DEG C of ﹣, resulting supernatant is the liquid taste compound of the object of characteristic flavor on basis containing Jinhua ham；
The additive amount of above-mentioned protease, calculates in mass ratio, i.e. protease: mixed liquor 0.5:100；
The protease is commercially available papain, and the proteinase activity is the papain of 1,000,000 U/g,
It purchases as Angel company.
Embodiment 3
A kind of preparation method of the taste compound of the object of characteristic flavor on basis containing Jinhua ham, steps are as follows:
(1), Shan Shi high speed extraction process
The remaining rim charge meat of Jinhua ham preparation process is collected, it is rubbed with meat grinder HYTW-32C, then by gained
Meat mincing and water in meat mincing: the mass ratio of water be 1:2 ratio mix, obtain meat mincing aqueous solution, then using Shan Shi high speed mention
Device is taken, control revolving speed is that 11000r/min extracts processing 2min, obtains extracting solution；
(2), it digests
For the extracting solution that step (1) is obtained controlled at 90 DEG C of progress enzyme deactivation 10min, then controlling cooling rate is 1
DEG C/min is cooled to 55 DEG C, 1mol/L sodium hydrate aqueous solution and/or 1mol/L aqueous hydrochloric acid solution tune pH to 6.5 are then used, is obtained
To mixed liquor；
Then addition protease carries out enzymatic hydrolysis 4h, resulting enzymolysis liquid in the mixed liquor that above-mentioned resulting temperature is 55 DEG C
90 DEG C of holding 10min are warming up to, then recycling is water-cooled to room temperature, and then controlling revolving speed again is 10000r/min, temperature ﹣
4 DEG C carry out centrifugation 15min, and resulting supernatant is the taste compound of the object of characteristic flavor on basis containing Jinhua ham；
The additive amount of above-mentioned protease, calculates in mass ratio, i.e. protease: mixed liquor 0.8:100；
The protease is commercially available papain, and the proteinase activity is the papain of 1,000,000 U/g,
It purchases as Angel company.
Comparative examples 3
A kind of preparation method of the taste compound of the object of characteristic flavor on basis containing Jinhua ham, steps are as follows:
(1), Shan Shi high speed extraction process is not used
The remaining rim charge meat of Jinhua ham preparation process is collected, it is rubbed with meat grinder HYTW-32C, then by gained
Meat mincing and water in meat mincing: the mass ratio of water be 1:2 ratio mix, obtain meat mincing aqueous solution；
(2), it digests
Then the meat mincing aqueous solution that step (1) is obtained controls cooling rate controlled at 90 DEG C of progress enzyme deactivation 10min
55 DEG C are cooled to for 1 DEG C/min, then uses 1mol/L sodium hydrate aqueous solution and/or 1mol/L aqueous hydrochloric acid solution tune pH to 6.5,
Obtain mixed liquor；
Then addition protease carries out enzymatic hydrolysis 4h, resulting enzymolysis liquid in the mixed liquor that above-mentioned resulting temperature is 55 DEG C
90 DEG C of holding 10min are warming up to, then recycling is water-cooled to room temperature, and then controlling revolving speed again is 10000r/min, temperature ﹣
4 DEG C carry out centrifugation 15min, and resulting supernatant is the liquid taste compound of the object of characteristic flavor on basis containing Jinhua ham；
The additive amount of above-mentioned protease, calculates in mass ratio, i.e. protease: mixed liquor 0.8:100；
The protease is commercially available papain, and the proteinase activity is the papain of 1,000,000 U/g,
It purchases as Angel company.
To above-described embodiment 1, comparative examples 1, embodiment 2, comparative examples 2, embodiment 3,3 gained of comparative examples
The content of soluble sugar of Jinhua ham enzymolysis liquid be measured, embodiment 1, comparative examples 1, embodiment 2, control are implemented
Example 2, embodiment 3, the resulting Jinhua ham enzymolysis liquid of comparative examples 3 soluble sugar total content schematic diagram as shown in Figure 1,
The embodiment 1,2,3 of control group abscissa respectively corresponds comparative examples 1 of the invention, comparative examples 2, to according to the facts in Fig. 1
Example 3 is applied, the embodiment 1,2,3 of experimental group abscissa respectively corresponds the embodiment of the present invention 1, embodiment 2, embodiment 3, from Fig. 1
In it can be seen that three groups of experiments in comparative examples soluble sugar content it is higher than experimental group, be indicated above flash high speed and mentioned
The use of device is taken to reduce the content of soluble sugar；
To above-described embodiment 1, comparative examples 1, embodiment 2, comparative examples 2, embodiment 3,3 gained of comparative examples
Jinhua ham enzymolysis liquid in the content of organic acid be measured, embodiment 1, comparative examples 1, embodiment 2, control are implemented
Example 2, embodiment 3, the resulting Jinhua ham enzymolysis liquid of comparative examples 3 organic acid total content schematic diagram as shown in Fig. 2, figure
The embodiment 1,2,3 of control group abscissa respectively corresponds comparative examples 1 of the invention, comparative examples 2, control implementation in 2
The embodiment 1,2,3 of example 3, experimental group abscissa respectively corresponds the embodiment of the present invention 1, embodiment 2, embodiment 3, from Fig. 2
It can be seen that the organic acid content of experimental group is above control group in three groups of experiments, it is indicated above making for flash high speed extractor
There is facilitation with to the content for improving organic acid；
To above-described embodiment 1, comparative examples 1, embodiment 2, comparative examples 2, embodiment 3,3 gained of comparative examples
Jinhua ham enzymolysis liquid in the content of free amino acid be measured, embodiment 1, comparative examples 1, embodiment 2, control
Embodiment 2, embodiment 3, free amino acid in the resulting Jinhua ham enzymolysis liquid of comparative examples 3 total content schematic diagram such as
Shown in Fig. 3, the embodiment 1,2,3 of control group abscissa respectively corresponds comparative examples 1 of the invention, comparative examples in Fig. 3
2, the embodiment 1,2,3 of comparative examples 3, experimental group abscissa respectively corresponds the embodiment of the present invention 1, embodiment 2, embodiment
3, as can be seen from Figure 3 the free aminoacid content of experimental group is above control group in three groups of experiments, has been indicated above flash
The use of high speed extractor has facilitation to the content of free amino acid；
To above-described embodiment 1, comparative examples 1, embodiment 2, comparative examples 2, embodiment 3,3 gained of comparative examples
Jinhua ham enzymolysis liquid in the content of 1000-300Da peptide be measured, embodiment 1, comparative examples 1 are embodiment 2, right
According to embodiment 2, the percentage composition signal of embodiment 3,1000-300Da peptide in 3 gained Jinhua ham enzymolysis liquid of comparative examples
Figure is as shown in figure 4, the embodiment 1,2,3 of control group abscissa respectively corresponds comparative examples 1 of the invention, to according to the facts in Fig. 4
Example 2, comparative examples 3 are applied, the embodiment 1,2,3 of experimental group abscissa respectively corresponds the embodiment of the present invention 1, embodiment 2, reality
Example 3 is applied, as can be seen from Figure 4 the 1000-300Da peptide content of experimental group is above control group in three groups of experiments, is indicated above
The use of flash high speed extractor has facilitation to 1000-300Da peptide content is increased.
In conclusion it is of the invention it is a kind of method is combined using Shan Shi extraction-enzymatic hydrolysis, preparation gained is special containing Jinhua ham
Levy flavor taste compound have apparent Flavor of Jin-hua Ham, and due to its organic acid, flavor free amino acid and
1000-300Da peptide, that is, flavor peptide content is higher, and sugar and content of sugar alcohol are few, so more resulting than using direct enzymolysis processing method
The flavor feature of the taste compound of the object of characteristic flavor on basis containing Jinhua ham is more significant.Therefore the preparation method can be widely applied to
In the preparation of the taste compound of the flavouring preparation or flavor substance of food processing field, the flavor of corresponding product is produced
Taste compound guarantee is also provided in safety and nutrition, while also satisfaction to obtain the technical effect salty with fresh generation
The demand of official.
The above is only the citing of embodiments of the present invention, it is noted that for the ordinary skill of the art
For personnel, without departing from the technical principles of the invention, several improvements and modifications can also be made, these improve and become
Type also should be regarded as protection scope of the present invention.
Claims (7)
1. a kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham, it is characterised in that specifically include following step
It is rapid:
(1), Shan Shi high speed extraction process
The remaining rim charge meat of Jinhua ham preparation process is collected, it is rubbed with meat grinder, then presses resulting meat mincing and water
Meat mincing: the ratio that the mass ratio of water is 1:1.5-2 mixes, and obtains meat mincing aqueous solution, then uses Shan Shi high speed extractor, control
Revolving speed is that 11000-30000r/min extracts processing 1-2min, obtains extracting solution；
The Shan Shi high speed extractor, model JHBE-60T, the production of Shanghai Fan Zhi precision equipment Co., Ltd；
(2), it digests
The extracting solution that step (1) is obtained controlled at 90 DEG C of progress enzyme deactivation 10min, then control cooling rate be 1 DEG C/
Min is cooled to 55 DEG C, then uses 1mol/L sodium hydrate aqueous solution and/or 1mol/L aqueous hydrochloric acid solution tune pH to 6.5, is mixed
Close liquid；
Then addition protease carries out enzymatic hydrolysis 3-4h, resulting enzymolysis liquid liter in the mixed liquor that above-mentioned resulting temperature is 55 DEG C
Temperature is to 90 DEG C of holding 10min, and then recycling is water-cooled to room temperature, and then controlling revolving speed again is 10000r/min, and temperature is ﹣ 4
Centrifugation 15min DEG C is carried out, resulting supernatant is the liquid taste compound of the object of characteristic flavor on basis containing Jinhua ham；
The additive amount of above-mentioned protease, calculates in mass ratio, i.e. protease: mixed liquor 0.3-0.8:100, the protease
Enzyme activity is the papain of 1,000,000 U/g.
2. a kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham as described in claim 1, feature exist
In:
Meat grinder described in step (1), model HYTW-32C.
3. a kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham as claimed in claim 2, feature exist
The Shan Shi high speed extractor described in step (1), control revolving speed are that 11000r/min extracts processing 2min.
4. a kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham as claimed in claim 3, feature exist
In:
Meat mincing described in step (1): the ratio that the mass ratio of water is 1:1.5 mixes；
The additive amount of protease described in step (2), count by weight percentage, i.e. protease: mixed liquor 0.3:100.
5. a kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham as claimed in claim 3, feature exist
In:
Meat mincing described in step (1): the ratio that the mass ratio of water is 1:1.75 mixes；
The additive amount of protease described in step (2), count by weight percentage, i.e. protease: mixed liquor 0.5:100.
6. a kind of taste compound and preparation method of the object of characteristic flavor on basis containing Jinhua ham as claimed in claim 3, feature exist
In:
Meat mincing described in step (1): the ratio that the mass ratio of water is 1:2 mixes；
The additive amount of protease described in step (2), count by weight percentage, i.e. protease: mixed liquor 0.8:100.
7. such as the taste compound of the resulting object of characteristic flavor on basis containing Jinhua ham of any preparation method of claim 1-6, feature exists
In:
The taste compound of the resulting object of characteristic flavor on basis containing Jinhua ham, by every gram calculate, containing 10-12mg soluble sugar,
40.24-44.44mg organic acid, 6.3-6.8mg free amino acid；
The taste compound of the resulting object of characteristic flavor on basis containing Jinhua ham, is calculated by mass percentage, wherein containing 14.79-
15.55% 1000-300Da peptide.
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Cited By (2)
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| CN110776556A (en) * | 2019-10-21 | 2020-02-11 | 宁波大学 | Peptide with ACE (angiotensin converting enzyme) inhibition and antioxidant activities as well as preparation method and application thereof |
| CN112293719A (en) * | 2020-04-03 | 2021-02-02 | 北京味食源食品科技有限责任公司 | Preparation method of Jinhua ham flavor essence |
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| CN110776556A (en) * | 2019-10-21 | 2020-02-11 | 宁波大学 | Peptide with ACE (angiotensin converting enzyme) inhibition and antioxidant activities as well as preparation method and application thereof |
| CN112293719A (en) * | 2020-04-03 | 2021-02-02 | 北京味食源食品科技有限责任公司 | Preparation method of Jinhua ham flavor essence |
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