CN110663915B - Flavor nutrition-enhanced mutton soup base material and preparation method thereof - Google Patents
Flavor nutrition-enhanced mutton soup base material and preparation method thereof Download PDFInfo
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- 239000000463 material Substances 0.000 title claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 20
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- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 20
- 239000003921 oil Substances 0.000 claims abstract description 18
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- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 5
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
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- 235000001727 glucose Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 244000144972 livestock Species 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
- A23L23/00—Soups; Sauces; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a flavor nutrition-enhanced mutton soup base stock and a preparation method thereof, wherein the base stock comprises the following raw materials in parts by mass: 10-15 parts of Chinese asafetida herb extract oil, 5-8 parts of enzymolysis mutton tallow, 1-5 parts of cysteine, 2-6 parts of xylose, 2-6 parts of glucose, 1-5 parts of glutamic acid and 150 parts of distilled water, and the substances are mixed, dissolved and heated to carry out Maillard reaction to obtain the flavor nutrient-enriched light mutton soup base material.
Description
Technical Field
The invention belongs to the technical field of edible liquid soup bases, and particularly relates to a flavor and nutrition enhanced mutton soup base stock and a preparation method thereof.
Technical Field
Fat plays a key role in the development of the characteristic flavour of meat products. The oxidative degradation of fat or the formation of some flavor precursors interacting with maillard reaction intermediates is an important way of flavor development in meat. A large number of experiments show that lean meat only produces basic meat flavor, while the flavor difference of different livestock and poultry meat is derived from fat.
At present, researches on mutton soup base materials mainly focus on analyzing volatile components formed by adding a proper amount of mutton tallow subjected to directional regulation and control after mutton bone or mutton proteolytic and researching and preparing mutton essence.
Ferula asafoetida belongs to a plant containing a series of rich bioactive components such as coumarin compounds, terpenoids, polysulfide compounds, flavonoids compounds, aromatic compounds and the like, is widely used for treating various diseases in the folk, and has the function of weakening the mutton smell. Currently, the biological activity of more than 70 species of Ferula plants has been studied. Among them, f.asa-foetida is most widely used for anticonvulsant, dispelling wind, spasmolytic, diuresis, strengthening yang, relaxing bowel, etc.; baddrakema and f. Gummosa are used to anticonvulsant, tonic, and also to treat neurological and gastric disorders; persica is used for loosening bowel to relieve constipation and treating hysteria, and can also be used for treating diabetes, rheumatism, backache, etc. In addition to these traditional applications, modern scientific research has revealed many other pharmacological properties, such as antibacterial, antioxidant, anti-inflammatory, and hypotensive. Therefore, the dual-purpose value of asafetida as both medicine and food is receiving more and more attention from people.
Therefore, the invention aims to develop the base material which takes the mutton fat as the raw material and is prepared into the mutton flavor.
Disclosure of Invention
The invention aims to provide a flavor nutrient-enriched mutton soup base material which has nutrient-enriched, full-bodied, vivid and light mutton flavor and can obviously enhance the unique flavor sensory experience degree of mutton products.
Meanwhile, the invention also provides a preparation method of the flavor and nutrition enhanced mutton soup base material, which uses mutton fat as a raw material and makes the base material have mellow fragrance and rich nutrition through enzymolysis and Maillard reaction, thereby protecting and nourishing the stomach.
In order to achieve the purpose, the invention adopts the technical scheme that:
the flavor and nutrition enhanced mutton soup base material comprises the following raw materials in parts by mass:
further limiting, the composition comprises the following raw materials in parts by mass:
further limited, the enzymatic hydrolyzed mutton tallow is prepared by the following method:
putting 10 parts by weight of fresh mutton tallow, 10 parts by weight of phosphoric acid buffer solution and 5.5 parts by weight of amano MER lipase into an enzymolysis tank, uniformly mixing, controlling the temperature at 40-50 ℃, the pH value at 6-7, mechanically stirring at the rotating speed of 100-200r/min, carrying out enzymolysis for 3-6h, inactivating enzyme in a water bath kettle at 85-95 ℃ for 10-20min, and cooling to 0-5 ℃ in ice bath to obtain the enzymolysis mutton tallow.
The preparation method of the flavor nutrition-enhanced mutton soup base stock comprises the steps of mixing cysteine, xylose, glucose, glutamic acid, asafetida herb extract oil, enzymolysis mutton tallow and distilled water according to a certain proportion, heating to 110-120 ℃, carrying out reaction for 2-4 hours at the rotating speed of 300-700r/min, and cooling to room temperature to obtain the flavor nutrition-enhanced mutton soup base stock.
Further defined, the ferula is processed according to the following method:
weighing stems above the ferula grassland, drying, crushing, placing in a round-bottom flask, adding 8-10 times of distilled water by mass, ultrasonically oscillating for 1-2h, boiling, keeping a slightly boiling state, continuously heating for 3-6h, collecting distillate after heating, cooling, adding isovolumetric petroleum ether, extracting for 2-3 times, dehydrating the obtained volatile oil with anhydrous sodium sulfate for 20-30h, and volatilizing the petroleum ether to obtain the ferula grassland extract oil.
The flavor nutrition enhanced mutton soup base material of the invention firstly hydrolyzes mutton fat by using lipase, long-chain fatty acid can be hydrolyzed into micromolecular fatty acid, the micromolecular fatty acid in the mutton fat after enzymolysis is used as a flavor substance precursor, and the micromolecular fatty acid is subjected to Maillard reaction with active ingredients in ferula asafetida, cysteine, xylose, glucose and glutamic acid to obtain the mutton soup base material, compared with the prior art, the invention has the following beneficial effects:
(1) The invention changes the flavor of the mutton fat into the flavor of the mutton soup, but weakens the mutton smell, and ensures that the obtained soup base has mellow flavor and rich nutrition.
(2) According to the invention, the effective component of the asafetida is used for extracting the oil, so that on one hand, the dissolution of active components of coumarin compounds, terpenoids, polysulfide compounds, flavonoid compounds and aromatic compounds in the soup bases is improved, and the active components are compounded with nutritional components such as cysteine and glutamic acid, so that the nutrition balance proportion of a human body is achieved, the nutritional value of the soup bases is improved, and the effects of protecting and nourishing the stomach are achieved; on the other hand, terpenoid compounds contained in the ferula asafetida are dissolved out under the heating condition and react with micromolecular fatty acid in mutton tallow after enzymolysis, the formation of the mutton smell is inhibited, and the flavor of the soup blend is changed.
Detailed Description
The technical solution of the present invention is further illustrated by the following specific examples and experiments, but the present invention is not limited thereto.
The enzyme activity of the amano MER lipase used in the invention is more than or equal to 7500LU/g, and the amano MER lipase is purchased from Amano wild enzyme preparation commercial product (Shanghai) GmbH.
Example 1
The flavor nutrient enrichment type mutton soup base of the embodiment is prepared according to the following steps:
(1) Accurately weighing the above-ground part dry powder of the asafetida, placing the powder into a round-bottom flask, adding 8 times of distilled water, performing ultrasonic oscillation for 1h, connecting a volatile oil extraction device, placing the round-bottom flask into an electric heating sleeve, boiling, reducing the temperature, keeping the liquid in a slightly boiling state, continuously heating for 4h, collecting distillate after heating, completely cooling, adding isometric petroleum ether for extraction for 3 times, dehydrating the volatile oil containing the petroleum ether with anhydrous sodium sulfate for 24h, and volatilizing the petroleum ether to obtain the asafetida extract oil;
(2) Putting 10 parts by weight of fresh mutton tallow, 10 parts by weight of phosphoric acid buffer solution and 5.5 parts by weight of amano MER lipase into an enzymolysis tank, uniformly mixing, controlling the temperature at 45 ℃, the pH value at 6.5, mechanically stirring at the rotating speed of 150r/min, carrying out enzymolysis for 6h, inactivating enzymes in a water bath kettle at 90 ℃ for 15min, and cooling to 5 ℃ in ice bath to obtain the enzymolysis mutton tallow;
(3) Mixing 4 parts of cysteine, 3 parts of xylose, 3 parts of glucose, 4 parts of glutamic acid, 11 parts of Chinese asafetida extract oil, 6 parts of enzymolysis mutton tallow and 150 parts of distilled water according to a certain proportion, heating to 115 ℃, carrying out reaction for 3 hours under the condition of the rotating speed of 500r/min, and cooling to room temperature to obtain the flavor and nutrition enhanced mutton soup base material marked as A.
Example 2
The flavor nutrient enrichment type mutton soup base of the embodiment is prepared according to the following steps:
(1) Accurately weighing the above-ground part dry powder of the asafetida, placing the powder into a round-bottom flask, adding 10 times of distilled water, performing ultrasonic oscillation for 2 hours, connecting a volatile oil extraction device, placing the round-bottom flask into an electric heating sleeve, boiling, reducing the temperature, keeping the liquid in a slightly boiling state, continuously heating for 3 hours, collecting distillate after heating, completely cooling, adding isometric petroleum ether for extraction for 2 times, dehydrating the volatile oil containing the petroleum ether with anhydrous sodium sulfate for 20 hours, and volatilizing the petroleum ether to obtain the asafetida extract oil;
(2) Placing 10 parts by weight of fresh mutton tallow, 10 parts by weight of phosphoric acid buffer solution and 5.5 parts by weight of amano MER lipase in an enzymolysis tank, uniformly mixing, controlling the temperature at 40 ℃, the pH value at 6, mechanically stirring at a rotating speed of 100r/min, carrying out enzymolysis for 3 hours, inactivating the enzyme in a water bath kettle at 95 ℃ for 10 minutes, and cooling to 0 ℃ in an ice bath to obtain the enzymolysis mutton tallow;
(3) Mixing 3 parts by weight of cysteine, 5 parts by weight of xylose, 5 parts by weight of glucose, 3 parts by weight of glutamic acid, 10 parts by weight of ferula asafetida extract oil, 7 parts by weight of enzymolysis mutton tallow and 150 parts by weight of distilled water according to a proportion, heating the mixture to 110 ℃, carrying out 4 hours under the reaction condition of the rotating speed of 300r/min, and cooling the mixture to the room temperature to obtain the flavor and nutrition enhanced mutton soup base material marked as B.
Example 3
The flavor nutrient enrichment type mutton soup base of the embodiment is prepared according to the following steps:
(1) Accurately weighing the above-ground part dry powder of the asafetida, placing the powder into a round-bottom flask, adding 9 times of distilled water, performing ultrasonic oscillation for 1h, connecting a volatile oil extraction device, placing the round-bottom flask into an electric heating sleeve, boiling, reducing the temperature, keeping the liquid in a slightly boiling state, continuously heating for 6h, collecting distillate after heating, completely cooling, adding isometric petroleum ether for extraction for 3 times, dehydrating the volatile oil containing the petroleum ether with anhydrous sodium sulfate for 30h, and volatilizing the petroleum ether to obtain the asafetida extract oil;
(2) Putting 10 parts by weight of fresh mutton tallow, 10 parts by weight of phosphoric acid buffer solution and 5.5 parts by weight of amano MER lipase into an enzymolysis tank, uniformly mixing, controlling the temperature at 50 ℃, the pH value at 7, mechanically stirring at a rotating speed of 200r/min, carrying out enzymolysis for 6h, inactivating enzymes in a water bath kettle at 85 ℃ for 20min, and cooling to 3 ℃ in ice bath to obtain the enzymolysis mutton tallow;
(3) Mixing 5 parts of cysteine, 4 parts of xylose, 4 parts of glucose, 5 parts of glutamic acid, 12 parts of Chinese asafetida extract oil, 8 parts of enzymolysis mutton tallow and 150 parts of distilled water according to a certain proportion, heating to 120 ℃, carrying out reaction for 2 hours at the rotating speed of 700r/min, and cooling to room temperature to obtain the flavor and nutrition enhanced mutton soup base material marked as C.
Example 4
(1) Putting 10 parts by weight of fresh mutton tallow, 10 parts by weight of phosphoric acid buffer solution and 5.5 parts by weight of amano MER lipase into an enzymolysis tank, uniformly mixing, controlling the temperature at 40 ℃, the pH value at 7, mechanically stirring at a rotating speed of 200r/min, carrying out enzymolysis for 4 hours, inactivating enzymes in a 90 ℃ water bath kettle for 20 minutes, and cooling to 5 ℃ in ice bath to obtain the enzymolysis mutton tallow;
(2) Mixing 1 part of cysteine, 6 parts of xylose, 2 parts of glucose, 1 part of glutamic acid, 15 parts of Chinese asafoetida extract oil, 8 parts of enzymolysis mutton tallow and 150 parts of distilled water according to a ratio, heating to 110 ℃, carrying out reaction for 3 hours at the rotating speed of 700r/min, and cooling to room temperature to obtain the flavor and nutrition enhanced mutton soup base material marked as D.
Wherein the Ferula asafoetida extract oil is prepared by extracting other oil components with petroleum ether volatile removed from stems above the surface of Ferula asafoetida by common extraction techniques.
Example 5
(1) Putting 10 parts by weight of fresh mutton tallow, 10 parts by weight of phosphoric acid buffer solution and 5.5 parts by weight of amano MER lipase into an enzymolysis tank, uniformly mixing, controlling the temperature at 45 ℃, the pH value at 6.5, mechanically stirring at the rotating speed of 150r/min, carrying out enzymolysis for 6h, inactivating enzyme in a water bath kettle at 95 ℃ for 10min, and cooling to 5 ℃ in ice bath to obtain the enzymolysis mutton tallow;
(2) Mixing 5 parts of cysteine, 2 parts of xylose, 6 parts of glucose, 5 parts of glutamic acid, 10 parts of Chinese asafetida extract oil, 5 parts of enzymolysis mutton tallow and 150 parts of distilled water according to a certain proportion, heating to 120 ℃, carrying out reaction for 2 hours at the rotating speed of 700r/min, and cooling to room temperature to obtain the flavor and nutrition enhanced mutton soup base material marked as E.
Wherein the Ferula asafoetida extract oil is prepared by extracting other oil components with petroleum ether volatile removed from stems above the surface of Ferula asafoetida by common extraction techniques.
The sensory evaluation of the aroma of the mutton flavor soup a, the mutton flavor soup B, the mutton flavor soup C, the mutton flavor soup D and the mutton flavor soup E obtained in the above examples 1 to 5 was carried out by using aroma smelling paper strips (3.5 mm × 16mm guangzhou zhengmao printing limited company) according to the general principles and methods established by the sensory evaluation index system of the product, i.e., the "kanji zhao radium, liu, wang gaui silver food [ J ] chinese food article, 2008,03:
table 1 shows sensory evaluation indexes of the flavor-enriched mutton soup bases obtained in examples 1 to 5
As can be seen from table 1 above, the mutton flavor soup base B has prominent meat flavor, mutton flavor and fat flavor, a burnt flavor and a weak peculiar smell, the mutton flavor base material a and the mutton flavor base material D have poor meat flavor, mutton flavor and fat flavor, and the burnt flavor and the peculiar smell are obvious. Therefore, the overall aroma of the mutton soup base material sample obtained by carrying out Maillard reaction on cysteine, xylose, glucose, glutamic acid, ferula asafoetida and enzymolysis mutton tallow is optimal.
Comparative analyses of volatile compounds in the starting tallow and the flavour fortified mutton soup base obtained in example 1 of the present invention were carried out by ANOVA analysis, the results of which are shown in Table 2 below.
TABLE 2 comparison of volatile Compounds of the base of mutton tallow and mutton soup
As can be seen from Table 2, many of the volatiles in Ferula asafoetida and mutton tallow could be detected in the prepared mutton soup, and many new substances were formed. The effective components in the asafetida can be compounded with the substances in the mutton soup, so that the nutritive value of the soup base is improved, and the effects of protecting and nourishing the stomach are achieved; on the other hand, substances in the asafetida react with micromolecular fatty acid in the mutton tallow after enzymolysis under the heating condition, the mutton smell is improved, and the fragrance of the soup base is changed.
Finally, it is also noted that the above-mentioned lists merely illustrate a few specific embodiments of the invention. It is obvious that the present invention is not limited to the above embodiments, but many variations are possible without departing from the principle. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (3)
1. The flavor and nutrition enhanced mutton soup base stock is characterized by being prepared from the following raw materials in parts by mass:
the asafetida is treated according to the following method: weighing stems above the ferula grassland, drying, crushing, placing in a round-bottom flask, adding 8-10 times of distilled water by mass, ultrasonically oscillating for 1-2h, boiling, continuously heating for 3-6h under a slightly boiling state, collecting distillate after heating, cooling, adding isovolumetric petroleum ether for extraction for 2-3 times, dehydrating the obtained volatile oil for 20-30h by using anhydrous sodium sulfate, and volatilizing the petroleum ether to obtain the ferula grassland extract oil;
the enzymolysis mutton tallow is prepared by the following method: putting 10 parts by weight of fresh mutton tallow, 10 parts by weight of phosphoric acid buffer solution and 5.5 parts by weight of Amano MER lipase into an enzymolysis tank, uniformly mixing, controlling the temperature at 40-50 ℃, the pH value at 6-7, mechanically stirring at the rotating speed of 100-200r/min, carrying out enzymolysis for 3-6h, inactivating enzyme in a water bath kettle at 85-95 ℃ for 10-20min, and cooling to 0-5 ℃ in ice bath to obtain the enzymolysis mutton tallow.
2. The flavor nutrient enrichment type mutton soup base stock according to claim 1, which is characterized by being prepared from the following raw materials in parts by mass:
3. a method of preparing a flavored nutrient fortified mutton soup base as claimed in claim 1 wherein: mixing cysteine, xylose, glucose, glutamic acid, ferula asafoetida extract oil, enzymolysis mutton tallow and distilled water according to a certain proportion, heating to 110-120 ℃, carrying out reaction for 2-4h under the reaction condition that the rotating speed is 300-700r/min, and cooling to room temperature to obtain the flavor and nutrition enhanced mutton soup base material.
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