CN109430798A - A kind of preparation method of the flavouring for cooking beef with Ningxia region special favor - Google Patents
A kind of preparation method of the flavouring for cooking beef with Ningxia region special favor Download PDFInfo
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- CN109430798A CN109430798A CN201811572028.7A CN201811572028A CN109430798A CN 109430798 A CN109430798 A CN 109430798A CN 201811572028 A CN201811572028 A CN 201811572028A CN 109430798 A CN109430798 A CN 109430798A
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- Prior art keywords
- beef
- powder
- added
- flavouring
- flavor
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- 235000015278 beef Nutrition 0.000 title claims abstract description 70
- 238000010411 cooking Methods 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 96
- 239000000796 flavoring agent Substances 0.000 claims abstract description 61
- 235000019634 flavors Nutrition 0.000 claims abstract description 61
- 239000000047 product Substances 0.000 claims abstract description 52
- 239000004519 grease Substances 0.000 claims abstract description 49
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 13
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 13
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 238000013459 approach Methods 0.000 claims abstract description 4
- 238000013329 compounding Methods 0.000 claims abstract description 4
- 230000001965 increasing effect Effects 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 43
- 239000003925 fat Substances 0.000 claims description 36
- 235000019197 fats Nutrition 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000001694 spray drying Methods 0.000 claims description 29
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- 108090000790 Enzymes Proteins 0.000 claims description 22
- 235000013372 meat Nutrition 0.000 claims description 21
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- 239000006228 supernatant Substances 0.000 claims description 20
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 10
- 229930003268 Vitamin C Natural products 0.000 claims description 10
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 10
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- 244000068988 Glycine max Species 0.000 claims description 9
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- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 108010007119 flavourzyme Proteins 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 3
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- 229940041514 candida albicans extract Drugs 0.000 claims description 3
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- 102000016941 Rho Guanine Nucleotide Exchange Factors Human genes 0.000 claims description 2
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- 244000273928 Zingiber officinale Species 0.000 claims description 2
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- 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 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
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- 150000003839 salts Chemical class 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims 1
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- 238000003825 pressing Methods 0.000 claims 1
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 16
- 241000498779 Myristica Species 0.000 description 8
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- 229960003080 taurine Drugs 0.000 description 8
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 7
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- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
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- 235000014347 soups Nutrition 0.000 description 2
- KNENSDLFTGIERH-UHFFFAOYSA-N 2,2,4,4-tetramethyl-3-phenylpentan-3-ol Chemical compound CC(C)(C)C(O)(C(C)(C)C)C1=CC=CC=C1 KNENSDLFTGIERH-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- 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
Abstract
The flavouring for cooking beef abundant and with Ningxia region special favor the object of the present invention is to provide a kind of flavor, it can be used for the conditioning seasoning of instant food, snack food, it can also be used for dining room, dining room and family cooking seasoning, other such as spicy, sauerkraut seasonings can be also added, the flavors such as Saute beef with cayenne pepper, sauerkraut beef are formed.The purpose of the present invention is what is carried out by the following method: pretreatment of raw material；The preparation of protein hydrolysate；The preparation of thermal response product；The preparation of Ningxia region flavor grease powder；The compounding and preparation of flavouring for cooking beef.Ningxia region flavor grease powder dispersibility is good, after being added to the fragrance extraction of Ningxia region flavor, the food materials fragrance of existing stew in soy sauce beef and the flavor of region food, and containing the special composition in fragrance, addition antioxidant can not had to.After being added to seasoning packet, the abundant sense on flavouring for cooking beef taste and smell is increased, taste is mellow, aromatic flavour, and flavor pack can match in excellence or beauty the soup-stock that traditional approach stews after reconstituting.
Description
Technical field
The invention belongs to food technology field more particularly to it is a kind of it is with Ningxia region flavor, use beef as raw material
The method for preparing seasoning.
Background technique
Recently food consumption in the market, people are higher and higher for genuine, advanced and natural flavour mountaineous pursuit；It passes
Not fragrance and hiding harm to function of human body of the flavors and fragrances of the addition synthetics of system because of its stimulus to the sense organ,
Increasingly by market repulsion and eliminate.Simultaneously because the accelerating rhythm of life, requirement of the people to food modulation easy
Also higher and higher.Seasoning is thereby promoted in the market for the demand of natural flavouring, in particular for facilitating based food tune
Reason, the product seasoned, receive the attention of related fields.
So far, aquatic product (such as fish, shrimp, crab), animal class (such as poultry chicken and duck can be divided by extracting species seasoning
Goose, domestic animal cattle and sheep pig etc.) and greengrocery (such as mushroom).Common beef extract can be divided into meat extraction to status again in the market
Object, enzyme decomposition product, bone extract and four kinds of mixed preparing class.
Meat extract: being by-product when being processed into tinned food with beef source --- it is pre- it is to boil water be raw material, it is concentrated
It handles, relatively with gravy common in western-style food, the ground such as America and Europe are as producing various soup and sauce seasoning
Raw material also serves as the raw material for producing the products such as clear meat soup and curry in Japan.In production concentration process, it is easy because heated
Degree generates and is charred taste, and quality fluctuation differs greatly between batch.
Enzyme decomposition product: being the beef position using low price and de-fatted beef taste raw material, through proteases for decomposing, raising is in
Taste amino acid, the content of low molecular peptide and recovery rate, flavor power is very strong, but while digesting inappropriate can generate special bitter taste, different
The shortcoming of taste and plentiful meat flavour.
Bone extract: it is cheap using ox bone as raw material, but free amino acid is few, and flavor is weak, can not show a candle to meat extract
Flavor, be only capable of assign animal glue original sample concentrated thick sense.
Mixed preparing: in above-mentioned raw materials extract, other flavouring systems such as compounding yeast extract, flavoring
At vegetable extract and spice can also be added.Such product property variation is small, and the final form of product is adjustable.
With the progress and development of analytical technology, the flavor components in flavouring for cooking beef be found to include amino acid, polypeptide,
Nearly more than 7000 kinds of protein, sugar and nucleotide etc., beef-flavouring is made of a variety of volatility and involatile constituent synthesis
As a result, prolonged infusion and concentration in conventional machining process, slowly form beef-flavouring and unique flavor.
Summary of the invention
The flavouring for cooking beef abundant and with Ningxia region special favor the object of the present invention is to provide a kind of flavor,
It can be used for the conditioning seasoning of instant food, snack food, it can also be used to which dining room, dining room and family cooking seasoning can also be added
Other such as spicy, sauerkraut seasonings form the flavors such as Saute beef with cayenne pepper, sauerkraut beef.
The purpose of the present invention is what is carried out by the following method:
1, pretreatment of raw material:
Beef source is cleaned up, the fats portion of bulk is cut off, the fat content of raw material meat piece is made to be no more than 5%, according to
Whether raw material selects suitable grinding device, such as colloid mill, raw material is ground into pureed containing ox bone, the amount for needing to process.
2, the preparation of protein hydrolysate:
The muddy flesh that will be crushed in step 1, according to muddy flesh quality, 5 ~ 8 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred
Uniformly.Enzyme concentration press muddy flesh quality 1 ~ 5 ‰, be added commercial distribution source protease, as compound protease Protamex, in
Property protease N eutrase, flavor protease Flavourzyme etc., then rise by 40 ~ 60 DEG C of hydrolysis temperature, 3 ~ 6h of enzymolysis time
Temperature keeps 10min enzyme deactivation to 100 DEG C.3000rpm is centrifuged 20min and separates supernatant residue after cooling.Supernatant is concentrated into density
1.1 ~ 1.2g/ml is spray-dried.150 ~ 170 DEG C of inlet temperature are kept when spray drying, 85 ~ 95 DEG C of outlet temperature, are obtained
Enzymolysis product powder.
3, the preparation of thermal response product:
It will be centrifuged remaining residue in step 2 and carry out thermal response, in mass ratio residue: xylose: glucose: vitamin C: ox sulphur
Acid: alanine: glutamic acid is the mixing of 100:0.1 ~ 3:0.5 ~ 3:0.1 ~ 2:0.1 ~ 3:0.2 ~ 2:0.3 ~ 2, by the 2 of mixture quality
Pure water is added again, stirs evenly, is rapidly heated to 90 ~ 110 DEG C, keeps 15 ~ 30min of the condition of high temperature, thermal response product is sprayed
It is dry.150 ~ 170 DEG C of inlet temperature of holding when spray drying, 85 ~ 95 DEG C of outlet temperature, obtained thermal response powder product.
4, the preparation of Ningxia region flavor grease powder:
It uses a small amount of soya-bean oil as medium the beef fat part cut down in step 1, is heated to 110 DEG C, makes beef fat
A large amount of dissolutions, filter out the dregs of fat.By weight percentage, flavouring is added into the butter being prepared: fennel seeds 4 ~ 5%, anise
Perfume 5 ~ 6%, cortex cinnamomi 3 ~ 5%, nutmeg 3 ~ 4%, fructus amomi 1 ~ 2%, cloves 1 ~ 2%, dried orange peel 3 ~ 4%, tsaoko 1 ~ 2%, the root of Dahurain angelica 1 ~ 2%, careless beans
Cool 1 ~ 2%, piper longum 1 ~ 2%, Fructus Amomi Rotundus 1 ~ 2%, spiceleaf 1 ~ 2%, galanga 2 ~ 3%.It is kept for 70 ~ 90 DEG C of oil temperature, extracts 3 ~ 5h.It has extracted
Cheng Hou removes solid spice by the volume of liquid oil and the water of 5 times of volumes is added；By the quality of liquid oil, it is added 1/8 ~ 1/10
The chitosan and sodium alginate mixture (mixing ratio by quality be 1:1) of quality or be added 1/10 ~ 1/12 mass chitosan and
The mixture (mixing ratio is 1:1 by quality) of gelatin, is then added the sucrose ester of liquid oil quality 0.8 ~ 1.2% as emulsifier.
With colloid mill be uniformly mixed, then use high pressure homogenizer homogeneous, formation grease emulsifying liquid.It is spray-dried, is kept with spray dryer
170 ~ 180 DEG C of inlet temperature, 95 ~ 100 DEG C of outlet temperature, obtained Ningxia region flavor grease powder.
5, the compounding and preparation of flavouring for cooking beef:
By thermal response powder product prepared by protein hydrolysate powder prepared by step 2, step 3 and Ningxia prepared by step 4
Region flavor grease powder, 3 ~ 4:2 in mass ratio ~ 3:1 ~ 2 are uniformly mixed, and obtain flavouring for cooking beef original powder.On this basis, may be used
Further addition such as salt, monosodium glutamate, disodium 5 '-ribonucleotide, yeast extract, powdered soy, green onion powder, ginger into flavouring for cooking beef original powder
Other seasonings that can obtain from commercially available approach such as powder are prepared into composite seasoning powder packet, or are adjusted by means such as granulations
Taste substance particle, or be added in liquid/semisolid seasoning for enhancing beef-flavouring, increasing Ningxia region feature flavor.
Ningxia region flavor grease powder dispersibility is good, after being added to the fragrance extraction of Ningxia region flavor, existing stew in soy sauce
The food materials fragrance of beef and the flavor of region food, and containing the special composition in fragrance, addition antioxidant can not had to such as
Tertiary butyl reaches stability to biphenol (TBHQ), di-tert-butyl hydroxy toluene (BHT) and butylhydroxy anisole (BHA)
Effect that is good, being unlikely to deteriorate convenient for weighing, packaging, is transported and is used: and when other flavoring for mixture, weigh conveniently；It can be with
Other powder/granules are uniformly mixed, process container and equipment be not easy to be infected with it is greasy, it is easy to clean；Seasoning packet can be extended
Shelf-life, shelf life.After being added to seasoning packet, the abundant sense on flavouring for cooking beef taste and smell is increased, taste is mellow,
Aromatic flavour, flavor pack can match in excellence or beauty the soup-stock that traditional approach stews after reconstituting.
Specific embodiment
Embodiment 1 is prepared beef condiment original powder A by the method provided in summary of the invention, and specific process parameter is as follows:
Beef source is cleaned up, the fats portion of bulk is cut off, the fat content of raw material meat piece is made to be no more than 5%, according to
Whether raw material selects suitable grinding device, such as colloid mill, raw material is ground into pureed containing ox bone, the amount for needing to process.
According to muddy flesh quality, 5 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred evenly.Enzyme concentration presses muddy flesh quality
1 ‰, the protease in commercial distribution source is added, such as compound protease Protamex, 60 DEG C of hydrolysis temperature, enzymolysis time 3h,
100 DEG C are then heated to, 10min enzyme deactivation is kept.3000rpm is centrifuged 20min and separates supernatant residue after cooling.Supernatant is concentrated into
Density is 1.1 ~ 1.2g/ml, is spray-dried.150 ~ 170 DEG C of inlet temperature are kept when spray drying, outlet temperature 85 ~ 95
DEG C, obtained enzymolysis product powder.
Remaining residue will be centrifuged and carry out thermal response, in mass ratio residue: xylose: glucose: vitamin C: taurine: third
Propylhomoserin: glutamic acid is 100:1:1:1:1:1:1 mixing, by 2 times of addition pure water of mixture quality, stirs evenly, is rapidly heated
To 100 DEG C, condition of high temperature 20min is kept, by thermal response product spray drying.Inlet temperature 150 ~ 170 is kept when spray drying
DEG C, 85 ~ 95 DEG C of outlet temperature, obtained thermal response powder product.
It uses a small amount of soya-bean oil as medium the beef fat part cut off, is heated to 110 DEG C, keeps beef fat largely molten
Out, the dregs of fat are filtered out.By weight percentage, flavouring is added into the butter being prepared: fennel seeds 4%, anise 5%, meat
Osmanthus 3%, nutmeg 3%, fructus amomi 1%, cloves 1%, dried orange peel 3%, tsaoko 1%, the root of Dahurain angelica 1%, in one's early teens 1%, piper longum 1%, Fructus Amomi Rotundus 1% is fragrant
Leaf 1%, galanga 2%.It is kept for 70 DEG C of oil temperature, extracts 5h.After the completion of extraction, solid spice is removed, by the volume of liquid oil, is added 5
The water of times volume；By the quality of liquid oil, (mixing ratio is by quality for chitosan and sodium alginate mixture that 1/8 mass is added
1:1), the sucrose ester of liquid oil quality 0.8% is then added as emulsifier.It is uniformly mixed with colloid mill, then uses high pressure homogenizer
Homogeneous forms grease emulsifying liquid.It is spray-dried with spray dryer, is kept for 170 ~ 180 DEG C of inlet temperature, outlet temperature 95 ~ 100
DEG C, obtained Ningxia region flavor grease powder.
By protein hydrolysate powder, thermal response powder product and Ningxia region flavor grease powder, in mass ratio 4:3:2
It is uniformly mixed, obtains flavouring for cooking beef original powder.
Embodiment 2: beef condiment original powder B is prepared by the method provided in summary of the invention, specific process parameter is as follows:
Beef source is cleaned up, the fats portion of bulk is cut off, the fat content of raw material meat piece is made to be no more than 5%, according to
Whether raw material selects suitable grinding device, such as colloid mill, raw material is ground into pureed containing ox bone, the amount for needing to process.
According to muddy flesh quality, 6 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred evenly.Enzyme concentration presses muddy flesh quality
2 ‰, the protease in commercial distribution source is added, such as neutral proteinase Neutrase, 50 DEG C of hydrolysis temperature, enzymolysis time 5h,
100 DEG C are then heated to, 10min enzyme deactivation is kept.3000rpm is centrifuged 20min and separates supernatant residue after cooling.Supernatant is concentrated into
Density is 1.1 ~ 1.2g/ml, is spray-dried.150 ~ 170 DEG C of inlet temperature are kept when spray drying, outlet temperature 85 ~ 95
DEG C, obtained enzymolysis product powder.
Remaining residue will be centrifuged and carry out thermal response, in mass ratio residue: xylose: glucose: vitamin C: taurine: third
Propylhomoserin: glutamic acid is 100:2:2:1:2:2:1 mixing, by 2 times of addition pure water of mixture quality, stirs evenly, is rapidly heated
To 90 DEG C, condition of high temperature 30min is kept, by thermal response product spray drying.Inlet temperature 150 ~ 170 is kept when spray drying
DEG C, 85 ~ 95 DEG C of outlet temperature, obtained thermal response powder product.
It uses a small amount of soya-bean oil as medium the beef fat part cut off, is heated to 110 DEG C, keeps beef fat largely molten
Out, the dregs of fat are filtered out.By weight percentage, flavouring is added into the butter being prepared: fennel seeds 5%, anise 6%, meat
Osmanthus 5%, nutmeg 4%, fructus amomi 2%, cloves 2%, dried orange peel 4%, tsaoko 2%, the root of Dahurain angelica 2%, in one's early teens 2%, piper longum 2%, Fructus Amomi Rotundus 2% is fragrant
Leaf 2%, galanga 3%.It is kept for 80 DEG C of oil temperature, extracts 3h.After the completion of extraction, solid spice is removed, by the volume of liquid oil, is added 5
The water of times volume；By the quality of liquid oil, be added 1/10 mass chitosan and gelatin mixture (mixing ratio is 1 by quality:
1) sucrose ester of liquid oil quality 1.2%, is then added as emulsifier.It is uniformly mixed with colloid mill, then equal with high pressure homogenizer
Matter forms grease emulsifying liquid.It is spray-dried with spray dryer, is kept for 170 ~ 180 DEG C of inlet temperature, outlet temperature 95 ~ 100
DEG C, obtained Ningxia region flavor grease powder.
By protein hydrolysate powder, thermal response powder product and Ningxia region flavor grease powder, in mass ratio 4:3:1
It is uniformly mixed, obtains flavouring for cooking beef original powder.
Embodiment 3 is prepared beef condiment original powder C by the method provided in summary of the invention, and specific process parameter is as follows:
Beef source is cleaned up, the fats portion of bulk is cut off, the fat content of raw material meat piece is made to be no more than 5%, according to
Whether raw material selects suitable grinding device, such as colloid mill, raw material is ground into pureed containing ox bone, the amount for needing to process.
According to muddy flesh quality, 7 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred evenly.Enzyme concentration presses muddy flesh quality
3 ‰, the protease in commercial distribution source is added, such as flavor protease Flavourzyme, 60 DEG C of hydrolysis temperature, enzymolysis time
5h then heats to 100 DEG C, keeps 10min enzyme deactivation.3000rpm is centrifuged 20min and separates supernatant residue after cooling.Supernatant is dense
Being reduced to density is 1.1 ~ 1.2g/ml, is spray-dried.150 ~ 170 DEG C of inlet temperature are kept when spray drying, outlet temperature 85
~ 95 DEG C, obtained enzymolysis product powder.
Remaining residue will be centrifuged and carry out thermal response, in mass ratio residue: xylose: glucose: vitamin C: taurine: third
Propylhomoserin: glutamic acid is 100:1:2:2:1:1:2 mixing, by 2 times of addition pure water of mixture quality, stirs evenly, is rapidly heated
To 110 DEG C, condition of high temperature 15min is kept, by thermal response product spray drying.Inlet temperature 150 ~ 170 is kept when spray drying
DEG C, 85 ~ 95 DEG C of outlet temperature, obtained thermal response powder product.
It uses a small amount of soya-bean oil as medium the beef fat part cut off, is heated to 110 DEG C, keeps beef fat largely molten
Out, the dregs of fat are filtered out.By weight percentage, flavouring is added into the butter being prepared: fennel seeds 5%, anise 5%, meat
Osmanthus 5%, nutmeg 3%, fructus amomi 1%, cloves 2%, dried orange peel 3%, tsaoko 1%, the root of Dahurain angelica 1%, in one's early teens 1%, piper longum 1%, Fructus Amomi Rotundus 1% is fragrant
Leaf 1%, galanga 3%.It is kept for 80 DEG C of oil temperature, extracts 4h.After the completion of extraction, solid spice is removed, by the volume of liquid oil, is added 5
The water of times volume；By the quality of liquid oil, (mixing ratio is by quality for chitosan and sodium alginate mixture that 1/10 mass is added
1:1), the sucrose ester of liquid oil quality 1% is then added as emulsifier.It is uniformly mixed with colloid mill, then equal with high pressure homogenizer
Matter forms grease emulsifying liquid.It is spray-dried with spray dryer, is kept for 170 ~ 180 DEG C of inlet temperature, outlet temperature 95 ~ 100
DEG C, obtained Ningxia region flavor grease powder.
By protein hydrolysate powder, thermal response powder product and Ningxia region flavor grease powder, in mass ratio 4:2:1
It is uniformly mixed, obtains flavouring for cooking beef original powder.
Embodiment 4 is prepared beef condiment original powder D by the method provided in summary of the invention, and specific process parameter is as follows:
Beef source is cleaned up, the fats portion of bulk is cut off, the fat content of raw material meat piece is made to be no more than 5%, according to
Whether raw material selects suitable grinding device, such as colloid mill, raw material is ground into pureed containing ox bone, the amount for needing to process.
According to muddy flesh quality, 7 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred evenly.Enzyme concentration presses muddy flesh quality
4 ‰, the protease in commercial distribution source is added, such as compound protease Protamex, 40 DEG C of hydrolysis temperature, enzymolysis time 4h,
100 DEG C are then heated to, 10min enzyme deactivation is kept.3000rpm is centrifuged 20min and separates supernatant residue after cooling.Supernatant is concentrated into
Density is 1.1 ~ 1.2g/ml, is spray-dried.150 ~ 170 DEG C of inlet temperature are kept when spray drying, outlet temperature 85 ~ 95
DEG C, obtained enzymolysis product powder.
Remaining residue will be centrifuged and carry out thermal response, in mass ratio residue: xylose: glucose: vitamin C: taurine: third
Propylhomoserin: glutamic acid is 100:3:3:2:3:2:2 mixing, by 2 times of addition pure water of mixture quality, stirs evenly, is rapidly heated
To 90 DEG C, condition of high temperature 20min is kept, by thermal response product spray drying.Inlet temperature 150 ~ 170 is kept when spray drying
DEG C, 85 ~ 95 DEG C of outlet temperature, obtained thermal response powder product.
It uses a small amount of soya-bean oil as medium the beef fat part cut off, is heated to 110 DEG C, keeps beef fat largely molten
Out, the dregs of fat are filtered out.By weight percentage, flavouring is added into the butter being prepared: fennel seeds 4%, anise 6%, meat
Osmanthus 3%, nutmeg 4%, fructus amomi 1%, cloves 2%, dried orange peel 4%, tsaoko 1%, the root of Dahurain angelica 1%, in one's early teens 1%, piper longum 1%, Fructus Amomi Rotundus 2% is fragrant
Leaf 2%, galanga 3%.It is kept for 90 DEG C of oil temperature, extracts 3h.After the completion of extraction, solid spice is removed, by the volume of liquid oil, is added 5
The water of times volume；By the quality of liquid oil, be added 1/12 mass chitosan and gelatin mixture (mixing ratio is 1 by quality:
1) sucrose ester of liquid oil quality 0.9%, is then added as emulsifier.It is uniformly mixed with colloid mill, then equal with high pressure homogenizer
Matter forms grease emulsifying liquid.It is spray-dried with spray dryer, is kept for 170 ~ 180 DEG C of inlet temperature, outlet temperature 95 ~ 100
DEG C, obtained Ningxia region flavor grease powder.
By protein hydrolysate powder, thermal response powder product and Ningxia region flavor grease powder, in mass ratio 3:2:2
It is uniformly mixed, obtains flavouring for cooking beef original powder.
Embodiment 5 is prepared beef condiment original powder E by the method provided in summary of the invention, and specific process parameter is as follows:
Beef source is cleaned up, the fats portion of bulk is cut off, the fat content of raw material meat piece is made to be no more than 5%, according to
Whether raw material selects suitable grinding device, such as colloid mill, raw material is ground into pureed containing ox bone, the amount for needing to process.
According to muddy flesh quality, 7 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred evenly.Enzyme concentration presses muddy flesh quality
5 ‰, the protease in commercial distribution source is added, such as flavor protease Flavourzyme, 40 DEG C of hydrolysis temperature, enzymolysis time
5h then heats to 100 DEG C, keeps 10min enzyme deactivation.3000rpm is centrifuged 20min and separates supernatant residue after cooling.Supernatant is dense
Being reduced to density is 1.1 ~ 1.2g/ml, is spray-dried.150 ~ 170 DEG C of inlet temperature are kept when spray drying, outlet temperature 85
~ 95 DEG C, obtained enzymolysis product powder.
Remaining residue will be centrifuged and carry out thermal response, in mass ratio residue: xylose: glucose: vitamin C: taurine: third
Propylhomoserin: glutamic acid is 100:1:1:2:2:1:1 mixing, by 2 times of addition pure water of mixture quality, stirs evenly, is rapidly heated
To 110 DEG C, condition of high temperature 30min is kept, by thermal response product spray drying.Inlet temperature 150 ~ 170 is kept when spray drying
DEG C, 85 ~ 95 DEG C of outlet temperature, obtained thermal response powder product.
It uses a small amount of soya-bean oil as medium the beef fat part cut off, is heated to 110 DEG C, keeps beef fat largely molten
Out, the dregs of fat are filtered out.By weight percentage, flavouring is added into the butter being prepared: fennel seeds 5%, anise 6%, meat
Osmanthus 5%, nutmeg 4%, fructus amomi 2%, cloves 1%, dried orange peel 3%, tsaoko 1%, the root of Dahurain angelica 1%, in one's early teens 1%, piper longum 2%, Fructus Amomi Rotundus 2% is fragrant
Leaf 2%, galanga 2%.It is kept for 700 DEG C of oil temperature, extracts 4h.After the completion of extraction, solid spice is removed, by the volume of liquid oil, is added 5
The water of times volume；By the quality of liquid oil, be added 1/11 mass chitosan and gelatin mixture (mixing ratio is 1 by quality:
1) sucrose ester of liquid oil quality 0.9%, is then added as emulsifier.It is uniformly mixed with colloid mill, then equal with high pressure homogenizer
Matter forms grease emulsifying liquid.It is spray-dried with spray dryer, is kept for 170 ~ 180 DEG C of inlet temperature, outlet temperature 95 ~ 100
DEG C, obtained Ningxia region flavor grease powder.
By protein hydrolysate powder, thermal response powder product and Ningxia region flavor grease powder, in mass ratio 4:2:1
It is uniformly mixed, obtains flavouring for cooking beef original powder.
Embodiment 6 is prepared beef condiment original powder F by the method provided in summary of the invention, and specific process parameter is as follows:
Beef source is cleaned up, the fats portion of bulk is cut off, the fat content of raw material meat piece is made to be no more than 5%, according to
Whether raw material selects suitable grinding device, such as colloid mill, raw material is ground into pureed containing ox bone, the amount for needing to process.
According to muddy flesh quality, 6 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred evenly.Enzyme concentration presses muddy flesh quality
4 ‰, the protease in commercial distribution source is added, such as neutral proteinase Neutrase, 60 DEG C of hydrolysis temperature, enzymolysis time 6h,
100 DEG C are then heated to, 10min enzyme deactivation is kept.3000rpm is centrifuged 20min and separates supernatant residue after cooling.Supernatant is concentrated into
Density is 1.1 ~ 1.2g/ml, is spray-dried.150 ~ 170 DEG C of inlet temperature are kept when spray drying, outlet temperature 85 ~ 95
DEG C, obtained enzymolysis product powder.
Remaining residue will be centrifuged and carry out thermal response, in mass ratio residue: xylose: glucose: vitamin C: taurine: third
Propylhomoserin: glutamic acid is 100:1:2:1:2:2:2 mixing, by 2 times of addition pure water of mixture quality, stirs evenly, is rapidly heated
To 100 DEG C, condition of high temperature 30min is kept, by thermal response product spray drying.Inlet temperature 150 ~ 170 is kept when spray drying
DEG C, 85 ~ 95 DEG C of outlet temperature, obtained thermal response powder product.
It uses a small amount of soya-bean oil as medium the beef fat part cut off, is heated to 110 DEG C, keeps beef fat largely molten
Out, the dregs of fat are filtered out.By weight percentage, flavouring is added into the butter being prepared: fennel seeds 5%, anise 5%, meat
Osmanthus 3%, nutmeg 3%, fructus amomi 1%, cloves 1%, dried orange peel 3%, tsaoko 1%, the root of Dahurain angelica 2%, in one's early teens 2%, piper longum 1%, Fructus Amomi Rotundus 1% is fragrant
Leaf 1%, galanga 3%.It is kept for 80 DEG C of oil temperature, extracts 4h.After the completion of extraction, solid spice is removed, by the volume of liquid oil, is added 5
The water of times volume；By the quality of liquid oil, (mixing ratio is by quality for chitosan and sodium alginate mixture that 1/9 mass is added
1:1), the sucrose ester of liquid oil quality 1.1% is then added as emulsifier.It is uniformly mixed with colloid mill, then uses high pressure homogenizer
Homogeneous forms grease emulsifying liquid.It is spray-dried with spray dryer, is kept for 170 ~ 180 DEG C of inlet temperature, outlet temperature 95 ~ 100
DEG C, obtained Ningxia region flavor grease powder.
By protein hydrolysate powder, thermal response powder product and Ningxia region flavor grease powder, in mass ratio 3.5:
2.5:1 is uniformly mixed, and obtains flavouring for cooking beef original powder.
Embodiment 7 is prepared beef condiment original powder G by the method provided in summary of the invention, and specific process parameter is as follows:
Beef source is cleaned up, the fats portion of bulk is cut off, the fat content of raw material meat piece is made to be no more than 5%, according to
Whether raw material selects suitable grinding device, such as colloid mill, raw material is ground into pureed containing ox bone, the amount for needing to process.
According to muddy flesh quality, 8 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred evenly.Enzyme concentration presses muddy flesh quality
3 ‰, the protease in commercial distribution source is added, such as compound protease Protamex, 55 DEG C of hydrolysis temperature, enzymolysis time 5h,
100 DEG C are then heated to, 10min enzyme deactivation is kept.3000rpm is centrifuged 20min and separates supernatant residue after cooling.Supernatant is concentrated into
Density is 1.1 ~ 1.2g/ml, is spray-dried.150 ~ 170 DEG C of inlet temperature are kept when spray drying, outlet temperature 85 ~ 95
DEG C, obtained enzymolysis product powder.
Remaining residue will be centrifuged and carry out thermal response, in mass ratio residue: xylose: glucose: vitamin C: taurine: third
Propylhomoserin: glutamic acid is 100:2:2:2:2:1:1 mixing, by 2 times of addition pure water of mixture quality, stirs evenly, is rapidly heated
To 110 DEG C, condition of high temperature 20in is kept, by thermal response product spray drying.Inlet temperature 150 ~ 170 is kept when spray drying
DEG C, 85 ~ 95 DEG C of outlet temperature, obtained thermal response powder product.
It uses a small amount of soya-bean oil as medium the beef fat part cut off, is heated to 110 DEG C, keeps beef fat largely molten
Out, the dregs of fat are filtered out.By weight percentage, flavouring is added into the butter being prepared: fennel seeds 5%, anise 6%, meat
Osmanthus 3%, nutmeg 3%, fructus amomi 1%, cloves 1%, dried orange peel 3%, tsaoko 1%, the root of Dahurain angelica 1%, in one's early teens 1%, piper longum 1%, Fructus Amomi Rotundus 1% is fragrant
Leaf 1%, galanga 2%.It is kept for 70 DEG C of oil temperature, extracts 5h.After the completion of extraction, solid spice is removed, by the volume of liquid oil, is added 5
The water of times volume；By the quality of liquid oil, be added 1/11 mass chitosan and gelatin mixture (mixing ratio is 1 by quality:
1) sucrose ester of liquid oil quality 1.1%, is then added as emulsifier.It is uniformly mixed with colloid mill, then equal with high pressure homogenizer
Matter forms grease emulsifying liquid.It is spray-dried with spray dryer, is kept for 170 ~ 180 DEG C of inlet temperature, outlet temperature 95 ~ 100
DEG C, obtained Ningxia region flavor grease powder.
By protein hydrolysate powder, thermal response powder product and Ningxia region flavor grease powder, in mass ratio 4:2:1
It is uniformly mixed, obtains flavouring for cooking beef original powder.
Embodiment 8, the Ningxia region flavor grease powder being prepared by the above process, property is as follows after measured:
Product is in milkiness liquid status after being reconstituted with hot water, shows the similar off-white color of traditional soup-stock stewed out, and show
Food materials concentrated thick sense abundant out；2. oil content is 60 ~ 70% in powdered oil；3. moisture is lower than 3% in powdered oil；4. adding wind
After taste powdered oil, the time that seasoning original powder corruption, oil lose taste appearance rises appreciably.Flavor grease powder is for beef tune
The effect observation (see the table below) expecting the anti-oxidant of packet and extending the shelf life.
Note: inoxidizability growth rate=inoxidizability of mixture after addition flavor grease powder/is not added with flavor grease powder
Inoxidizability × 100% of mixture
Extended shelf-life rate=shelf-life of mixture after addition flavor grease powder/is not added with the mixture of flavor grease powder
Shelf-life × 100%
The seasoning of embodiment 9, flavouring for cooking beef original powder prepared by embodiment 1 ~ 7 and commercially available beef taste carries out flavor
The comparison of evaluation, as a result see the table below:
In embodiment 10, Ningxia region flavor grease powder preparing processes, the stability test of grease emulsifying liquid.
The grease emulsifying liquid prepared is put into test tube, 1000rpm is centrifuged 1min, measures the layering ratio of solution, is layered
Rate is higher, illustrates that grease emulsifying liquid stability is poorer.
Layering ratio=V1/V2 × 100%
In formula, V1 represents the upper solution volume (oil reservoir released after being demulsified) after centrifugation layering, before V2 represents test
The emulsion volume in test tube is added.
The emulsifier of the wall material, different amounts that select different compositions is tested, and as a result see the table below.
In embodiment 11, Ningxia region flavor grease powder preparing processes, the embedding degree of grease is tested.
The powdered oil prepared in right amount is weighed, with n-hexane washing surface oil slick, then uses extracted by ether.
Embedding degree=practical embedding amount/microcapsules total amount × 100%
In formula, practical embedding amount is the quality for the grease that extracted by ether goes out, and microcapsules total amount is the powdered oil of addition before test
Quality.
The emulsifier of the wall material, different amounts that select different compositions is tested, and as a result see the table below.
In embodiment 12, Ningxia region flavor grease powder preparing processes, the measurement of grease micro-capsule size.
Grease micro-capsule shape is generally circular in cross section or subcircular, measures its size using microscopic method.It observes a certain number of
Micro-capsule measures its size respectively, calculates average value.
Micro-capsule in the grease emulsifying liquid being prepared in embodiment 1 ~ 7 is measured, as a result see the table below.
The test of embodiment 13, protein hydrolysate:
The muddy flesh that will be crushed, according to muddy flesh quality, 5 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred evenly.It is enzyme
Amount presses the 5 ‰ of muddy flesh quality, the protease in commercial distribution source is added, such as compound protease Protamex, neutral proteinase
Neutrase, flavor protease Flavourzyme etc. 60 DEG C of hydrolysis temperature, enzymolysis time 3h, then heat to 100 DEG C, keep
10min enzyme deactivation.3000rpm is centrifuged 20min and separates supernatant residue after cooling.It is 1.1 ~ 1.2g/ml that supernatant, which is concentrated into density, into
Row spray drying.150 ~ 170 DEG C of inlet temperature of holding when spray drying, 85 ~ 95 DEG C of outlet temperature, obtained enzymolysis product powder
End.
Obtained enzymolysis product is analyzed, as a result see the table below:
The preparation test of embodiment 14, thermal response product:
It will be centrifuged remaining residue after enzymatic hydrolysis and carry out thermal response, by different quality than residue: xylose: glucose: vitamin C:
Taurine: alanine: glutamic acid mixes (ratio in embodiment 1 ~ 7), and different waters is added, stirs evenly, and selection is different
Reaction temperature and the time, by thermal response product spray drying.150 ~ 170 DEG C of inlet temperature are kept when spray drying, outlet temperature
85 ~ 95 DEG C of degree, obtained thermal response powder product.It is evaluated respectively, as a result see the table below A-D.
Table A
Table B
Table C
Table D
Claims (1)
1. a kind of preparation method of the flavouring for cooking beef with Ningxia region special favor, it is characterized in that, by following steps into
Capable: 1. pretreatment of raw material:
Beef source is cleaned up, the fats portion of bulk is cut off, the fat content of raw material meat piece is made to be no more than 5%, according to
Whether raw material selects suitable grinding device, such as colloid mill, raw material is ground into pureed containing ox bone, the amount for needing to process；
2. the preparation of protein hydrolysate:
By step 1. in the muddy flesh that crushes, according to muddy flesh quality, 5 ~ 8 liters of water are added in every kilogram of muddy flesh, are put into enzymatic vessel, are stirred
Uniformly；Enzyme concentration press muddy flesh quality 1 ~ 5 ‰, be added commercial distribution source protease, as compound protease Protamex, in
Property protease N eutrase, flavor protease Flavourzyme etc., then rise by 40 ~ 60 DEG C of hydrolysis temperature, 3 ~ 6h of enzymolysis time
Temperature keeps 10min enzyme deactivation to 100 DEG C；3000rpm is centrifuged 20min and separates supernatant residue after cooling；Supernatant is concentrated into density
1.1 ~ 1.2g/ml is spray-dried；150 ~ 170 DEG C of inlet temperature are kept when spray drying, 85 ~ 95 DEG C of outlet temperature, are obtained
Enzymolysis product powder；
3. the preparation of thermal response product:
By step, 2. the middle remaining residue of centrifugation carries out thermal response, in mass ratio residue: xylose: glucose: vitamin C: ox sulphur
Acid: alanine: glutamic acid is the mixing of 100:0.1 ~ 3:0.5 ~ 3:0.1 ~ 2:0.1 ~ 3:0.2 ~ 2:0.3 ~ 2, by the 2 of mixture quality
Pure water is added again, stirs evenly, is rapidly heated to 90 ~ 110 DEG C, keeps 15 ~ 30min of the condition of high temperature, thermal response product is sprayed
It is dry；150 ~ 170 DEG C of inlet temperature of holding when spray drying, 85 ~ 95 DEG C of outlet temperature, obtained thermal response powder product；
4. the preparation of Ningxia region flavor grease powder:
Using step 1. in the beef fat part that cuts down use a small amount of soya-bean oil as medium, be heated to 110 DEG C, make beef fat
A large amount of dissolutions, filter out the dregs of fat；By weight percentage, flavouring is added into the butter being prepared: fennel seeds 4 ~ 5%, anise
Perfume 5 ~ 6%, cortex cinnamomi 3 ~ 5%, nutmeg 3 ~ 4%, fructus amomi 1 ~ 2%, cloves 1 ~ 2%, dried orange peel 3 ~ 4%, tsaoko 1 ~ 2%, the root of Dahurain angelica 1 ~ 2%, careless beans
Cool 1 ~ 2%, piper longum 1 ~ 2%, Fructus Amomi Rotundus 1 ~ 2%, spiceleaf 1 ~ 2%, galanga 2 ~ 3%；It is kept for 70 ~ 90 DEG C of oil temperature, extracts 3 ~ 5h；It has extracted
Cheng Hou removes solid spice by the volume of liquid oil and the water of 5 times of volumes is added；By the quality of liquid oil, it is added 1/8 ~ 1/10
The chitosan and sodium alginate of quality are 1:1 mixture or the addition chitosan of 1/10 ~ 1/12 mass and pressing for gelatin by quality
Quality is 1:1 mixture, and the sucrose ester of liquid oil quality 0.8 ~ 1.2% is then added as emulsifier；It is equal with colloid mill mixing
It is even, then with high pressure homogenizer homogeneous, form grease emulsifying liquid；It is spray-dried with spray dryer, keeps inlet temperature 170 ~ 180
DEG C, 95 ~ 100 DEG C of outlet temperature, obtained Ningxia region flavor grease powder；
5. the compounding and preparation of flavouring for cooking beef:
4. 3. thermal response powder product and step that 2. protein hydrolysate powder that step is prepared, step are prepared are prepared peaceful
Summer region flavor grease powder, 3 ~ 4:2 in mass ratio ~ 3:1 ~ 2 are uniformly mixed, and obtain flavouring for cooking beef original powder；On this basis,
Can further into flavouring for cooking beef original powder addition as salt, monosodium glutamate, disodium 5 '-ribonucleotide, yeast extract, powdered soy, green onion powder,
Other seasonings that can obtain from commercially available approach such as ginger powder are prepared into composite seasoning powder packet, or are obtained by means such as granulations
Seasoning particle, or be added in liquid/semisolid seasoning for enhancing beef-flavouring, increasing Ningxia region feature flavor.
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| CN112790364A (en) * | 2020-12-31 | 2021-05-14 | 广东美味源香料股份有限公司 | Preparation method of beef polypeptide seasoning |
| CN114868808B (en) * | 2022-03-14 | 2024-04-05 | 江南大学 | Preparation method of strong-flavor beef tallow and product thereof |
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