CN110663930A - Preparation method of burnt coffee-flavored meat-flavored essence and product thereof - Google Patents
Preparation method of burnt coffee-flavored meat-flavored essence and product thereof Download PDFInfo
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- CN110663930A CN110663930A CN201911035699.4A CN201911035699A CN110663930A CN 110663930 A CN110663930 A CN 110663930A CN 201911035699 A CN201911035699 A CN 201911035699A CN 110663930 A CN110663930 A CN 110663930A
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- 238000004880 explosion Methods 0.000 claims abstract description 84
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Images
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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- 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)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of a burnt coffee fragrant meat flavor and a product thereof, wherein the preparation method comprises the following steps of performing steam explosion treatment on bean pulp: keeping the soybean meal under the pressure of 1-2 MPa for 0.5-5 min, and then opening a steam explosion switch for explosion treatment; ultrasonic treatment: mixing the steam exploded soybean meal and soybean oil according to a ratio of 1:5, completely immersing the soybean meal into the soybean oil, soaking for 4 hours, placing the soybean meal on a vortex oscillator for vortex for 30 minutes, and carrying out ultrasonic treatment on the mixture subjected to the vortex oscillation for 0.5-1 hour under the conditions that the temperature is 50-60 ℃ and the ultrasonic frequency is 50-80 kHz, so as to obtain the burnt coffee flavored meat essence, wherein the alcohol content is 30-34%, the aldehyde content is 0.8-4%, the ketone content is 6-18%, and the pyrazine substance content is 0.76-2.0 mg/kg.
Description
Technical Field
The invention belongs to the technical field of essence application, and particularly relates to a preparation method of a burnt coffee flavored meat essence and a product thereof.
Background
Steam explosion is a hydrothermal pretreatment method, and the main working principle is that raw materials are placed in a high-temperature and high-pressure environment, the raw materials are swelled by superheated liquid, pores are filled with steam, then high pressure is rapidly removed at millisecond-level speed, so that the superheated liquid in the gaps of the raw materials is rapidly vaporized, cells are exploded due to instant expansion of the volume, cell walls are broken to form multiple pores, and small molecular substances are released from the cells. The steam explosion method is widely applied to the pretreatment process of high-efficiency utilization of low-quality raw materials due to low cost, less energy consumption and no pollution, and has great potential for recycling wastes.
The soybean meal contains about 50% protein and is also known for its balanced amino acid composition and high lysine content compared to other vegetable protein sources. In addition, about 16% of the polysaccharides in the soybean meal, most of which are cellulose and more than half of which are pectic substances as a functional ingredient, form a complex matrix and polymerize with cell wall proteins, and these complex matrix components may affect the availability and extractability of proteins. At present, except being widely applied to animal feed, the soybean meal is rarely applied in other fields, so that the higher application value of the soybean meal is not fully utilized.
At present, the preparation of essence is to firstly determine the fragrance type, fragrance note, application and grade of the essence, then consider the composition of the essence, and compound the essence extracted from natural animals and plants or artificially synthesized according to different proportions to prepare the essence. However, this method is complicated, requires the study of the addition and ratio of different flavors, and is inefficient.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above and/or other problems associated with the prior art methods of making perfumes.
Therefore, the invention aims to overcome the defects of the existing essence preparation method and provide a preparation method of the burnt coffee aroma meat flavor essence.
In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing meat-flavor essence with burnt coffee flavor comprises,
and (3) bean pulp moistening treatment: mixing the bean pulp raw material with water according to the mass ratio of 1: 0.5-1 to obtain moistened bean pulp;
steam explosion treatment of soybean meal: keeping the moisturized bean pulp under the pressure of 1-2 MPa for 0.5-5 min, and then opening a steam explosion switch for explosion treatment;
ultrasonic treatment: mixing the steam-exploded soybean meal and soybean oil according to the mass ratio of 1: 5-8, soaking for 4 hours, placing on a vortex oscillation instrument for vortex for 30min, carrying out ultrasonic treatment on the mixture subjected to vortex oscillation treatment, and separating oil solution to obtain the burnt coffee fragrant meat flavor essence.
As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: the water content of the moistened soybean meal is 5.5-25%.
As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: the water content of the bean pulp after being moistened with water is 15 percent.
As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: and keeping the bean pulp after being moistened with water under the pressure of 1-2 MPa for 0.5-5 min, wherein the pressure of 1.5MPa is kept for 5 min.
As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: and (3) performing ultrasonic treatment, wherein the mass ratio of the soybean meal after steam explosion to the soybean oil is 1: 5-8.
As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: and ultrasonically treating the mixture subjected to vortex oscillation treatment, wherein the ultrasonic treatment temperature is 50-60 ℃, the ultrasonic frequency is 50-80 kHz, and the ultrasonic treatment time is 0.5-2 h.
As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: the ultrasonic treatment is carried out, wherein the ultrasonic power is 60kHz, the ultrasonic temperature is 70 ℃, and the ultrasonic time is 0.8 h.
Another object of the present invention is to provide a fast and simple process for preparing the meat-flavored essence with coffee aroma.
In order to solve the technical problems, the invention provides the following technical scheme: the burnt coffee flavored meat essence does not need to be additionally added with a carbon source in the preparation process, and the preparation and extraction time is finished within 5 hours, wherein the alcohol content is 30-34%, the aldehyde content is 0.8-4%, the ketone content is 6-18%, and the pyrazine substance content is 0.76-2.0 mg/kg.
The invention has the beneficial effects that:
(1) the invention provides a preparation method of a fragrant coffee meat flavor, which has a quick and rapid preparation and extraction process, takes bean pulp as a raw material, firstly carries out water moistening treatment on the bean pulp, then carries out steam explosion treatment on the bean pulp to promote the decomposition and utilization of substances which are difficult to decompose in the bean pulp, greatly improves the efficiency of decomposing polysaccharide and macromolecular protein into monosaccharide and micromolecular protein in the bean pulp, increases carbon source substances because the polysaccharides which are difficult to degrade such as cellulose and the like are decomposed, can better generate Maillard reaction in a high-temperature environment in the steam explosion process without additionally adding a carbon source to generate better flavor substances, combines ultrasonic treatment to be beneficial to effectively dissolving out the flavor substances, and the prepared fragrant coffee meat flavor has 30-34% of alcohol content, 1.2-1.7 times of the bean pulp which is not subjected to steam explosion and 0.8-4% of aldehyde content, the content of the ketones is 4.6-6.6 times that of a sample which is not subjected to steam explosion treatment, the content of the ketones is 6-18%, the content of the ketones is 2-6 times that of the sample which is not subjected to steam explosion treatment, the content of the pyrazine substances is 0.76-2.0 mg/kg, the content of the pyrazine substances in the sample which is not subjected to steam explosion treatment is 0, and the response value on the aromatic component and ammonia substance sensors is remarkably higher than that of the sample which is not subjected to steam explosion treatment through electronic nose analysis.
(2) Aiming at the defects that the traditional essence preparation method is complex in process and low in efficiency because the essence is prepared by compounding the essences extracted from natural animals and plants or artificially synthesized according to different proportions, the invention prepares the fragrant coffee aroma meat essence by using bean pulp as a raw material, firstly performing moistening treatment, then performing steam explosion treatment on the bean pulp and combining ultrasonic treatment.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a graph comparing soybean meal samples treated by different steam explosion pressures in the practice of the present invention.
Fig. 2 is a diagram of odor and mass peaks of soybean meal after different steam explosion pressure treatments in the implementation of the invention.
Fig. 3 is an electron microscope image of the structure of the soybean meal after different steam explosion pressures in the implementation of the invention.
Fig. 4 is an infrared chromatogram of the structure of the soybean meal after different steam explosion pressures are processed in the implementation of the invention.
Fig. 5 is an ultraviolet chromatogram of the protein content of soybean meal after different steam explosion pressures are processed in the embodiment of the invention.
Fig. 6 is an electron nose radar plot of soybean meal samples processed under different conditions in the practice of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Steam explosion equipment: QBS-80, Hainan Zhengdao Qibao environmental protection science and technology Co., Ltd;
vortex oscillation instrument: Vortex-Genie 2, Beijing Yingshengtai science and technology, Inc.;
an ultrasonic oscillator: YH-180D, Shanghai, Hao scientific instruments, Inc.;
gas chromatography-Mass spectrometer (GC-MS), QP2010 Plus, Shimadzu;
scanning electron microscope: SU1510, hitachi;
fourier Infrared Spectroscopy (FT-IR): IS50, Thermo Nicolet;
ultraviolet visible near-infrared spectrophotometer: UV 3600Plus, shimadzu;
liquid chromatograph: agilent 1200;
an electronic nose: PEN3, Beijing Yingshengtai science and technology, Inc.;
sources of soybean meal: the soybean meal was purchased from the Limin spices Co., Ltd, Tianjin.
Example 1
(1) The soybean meal was subjected to moistening treatment with no water, with a mass ratio of soybean meal to water of 1:0.5 and with a mass ratio of soybean meal to water of 1:1, respectively, the water content in the soybean meal treated under these three conditions was measured, and then subjected to steam explosion treatment.
(2) Opening a main switch of the steam explosion equipment, checking the water level in the equipment, keeping the water level in the equipment between 280mm and 370mm, and if the water level is lower than 280mm, opening a water pump switch on an operation table of the steam explosion equipment to pump water into the equipment;
(3) simultaneously turning on a switch of the liquefied gas tank and a switch of a burner on the operating platform, heating water in the equipment by burning the liquefied gas to generate steam and pressure, and turning off the liquefied gas and the burner when the pressure rises to about 1.5 Mpa;
(4) closing the material receiving bin and the material feeding bin, opening an air compressor, keeping the pressure of the material feeding bin at 0.5Mpa for 1min by adjusting an air inlet valve under the condition of not adding raw materials, opening a steam explosion switch for air explosion, repeating twice, and preheating the equipment;
(5) adjusting the feeding bin to be in a feeding state, loading 1000g (with water content of 5.5%) of soybean meal into the feeding bin (5L), inserting a thermometer into a feeding opening to record temperature, sealing the feeding bin and the receiving bin, adjusting an air inlet valve to maintain the pressure of the feeding bin at 1.5Mpa, and opening a steam explosion switch to explode after keeping for 5 min. If the pressure in the equipment does not reach the required pressure, the liquefied gas and the burner switch are continuously opened for pressurization, and the pressure is preferably not more than 3.0 Mpa;
(6) after the steam explosion is finished, opening the material receiving bin, collecting the raw materials after the steam explosion, then thoroughly cleaning the material receiving bin by using a water gun, and carrying out next explosion;
(7) placing 10g of the sample subjected to steam explosion treatment in a volumetric flask of 100ml, adding distilled water to a constant volume of 100ml, uniformly mixing by vortex, sucking 5ml of the sample, placing the sample in a headspace sample injection bottle, taking octanol as an internal standard, adding a rotor, inserting an extraction head, adsorbing for 30min at the temperature of 60 ℃ on a magnetic stirrer, and then injecting samples by GC-MS (gas chromatography-mass spectrometry) to determine the flavor substances. The content of pyrazine in the measured flavor substances was calculated, and the results are shown in table 1.
It can be clearly seen that, the sample subjected to the moistening treatment under the condition that the ratio of the soybean meal to the water is 1:0.5 has the highest content of pyrazine substances after the steam explosion treatment, the content of pyrazine is reduced due to too high moisture, the gelatinization process can be inhibited due to too much moisture, and the pyrazine substances in the sample which is not subjected to the moistening treatment are higher, but are difficult to collect and clean due to the fact that the moisture content is less and the tar is seriously burnt in the steam explosion process, so that the sample is not favorable for production. In conclusion, the second soybean meal is subjected to water moistening treatment (the water content is 15%) in a ratio of 1:0.5, and the method is most suitable for subsequent steam explosion treatment and essence extraction.
TABLE 1
Example 2
(1) 1000g of soybean meal was subjected to a water-moistening treatment (water content: 15%) at a ratio of 1: 0.5.
(2) Opening a main switch of the steam explosion equipment, checking the water level in the equipment, keeping the water level in the equipment between 280mm and 370mm, and if the water level is lower than 280mm, opening a water pump switch on an operation table of the steam explosion equipment to pump water into the equipment;
(3) simultaneously turning on a switch of the liquefied gas tank and a switch of a burner on the operating platform, heating water in the equipment by burning the liquefied gas to generate steam and pressure, and turning off the liquefied gas and the burner when the pressure rises to about 1.5 Mpa;
(4) closing the material receiving bin and the material feeding bin, opening an air compressor, keeping the pressure of the material feeding bin at 0.5Mpa for 1min by adjusting an air inlet valve under the condition of not adding raw materials, opening a steam explosion switch for air explosion, repeating twice, and preheating the equipment;
(5) adjusting the feeding bin to be in a feeding state, loading 1000g (with water content of 15%) of soybean meal into the feeding bin (5L), inserting a thermometer into a feeding port to record temperature, sealing the feeding bin and the receiving bin, adjusting an air inlet valve to maintain the pressure of the feeding bin at 1Mpa, and opening a steam explosion switch to explode after keeping for 0.5 min. If the pressure in the equipment does not reach the required pressure, the liquefied gas and the burner switch are continuously opened for pressurization, and the pressure is preferably not more than 3.0 Mpa;
(6) after the steam explosion is finished, opening the material receiving bin, collecting the raw materials after the steam explosion, then thoroughly cleaning the material receiving bin by using a water gun, and carrying out next explosion;
(7) mixing the steam-exploded soybean meal sample and soybean oil according to the proportion of 1:5, placing the mixture into a 50ml centrifugal tube, completely immersing the soybean meal into the soybean oil for 4 hours, and placing the soybean meal on a vortex shaking instrument to vortex for 30 min.
(8) And (3) after whirling, placing the centrifugal tube into an ultrasonic generator, adjusting the temperature in a water tank to 70 ℃, carrying out ultrasonic treatment for 1h at the ultrasonic frequency of 60kHz, fully dissolving the aromatic substances in the bean pulp into the soybean oil, and separating an oil solution to obtain the burnt coffee fragrant meat flavor essence.
Example 3
(1) 1000g of soybean meal was subjected to a water-moistening treatment (water content: 15%) at a ratio of 1: 0.5.
(2) Opening a main switch of the steam explosion equipment, checking the water level in the equipment, keeping the water level in the equipment between 280mm and 370mm, and if the water level is lower than 280mm, opening a water pump switch on an operation platform of the steam explosion equipment to pump water into the equipment;
(3) simultaneously turning on a switch of the liquefied gas tank and a switch of a burner on the operating platform, heating water in the equipment by burning the liquefied gas to generate steam and pressure, and turning off the liquefied gas and the burner when the pressure rises to about 1.5 Mpa;
(4) closing the material receiving bin and the material feeding bin, opening an air compressor, keeping the pressure of the material feeding bin at 0.5Mpa for 1min by adjusting an air inlet valve under the condition of not adding raw materials, opening a steam explosion switch for air explosion, repeating twice, and preheating the equipment.
(5) Adjusting the feeding bin to be in a feeding state, loading 1000g (with water content of 5.5%) of soybean meal into the feeding bin (5L), inserting a thermometer into a feeding port to record temperature, sealing the feeding bin and the receiving bin, adjusting an air inlet valve to maintain the pressure of the feeding bin at 2Mpa, and opening a steam explosion switch to explode after keeping for 0.5 min;
(6) after the steam explosion is finished, opening the material receiving bin, collecting the raw materials after the steam explosion, then thoroughly cleaning the material receiving bin by using a water gun, and carrying out next explosion;
(7) mixing the steam-exploded soybean meal sample and soybean oil according to a ratio of 1:5, placing the mixture into a 50ml centrifugal tube, completely immersing the soybean meal into the soybean oil for 4 hours, and placing the soybean meal on a vortex shaking instrument to vortex for 30 min;
(8) and (3) after whirling, placing the centrifugal tube into an ultrasonic generator, adjusting the temperature in a water tank to 70 ℃, carrying out ultrasonic treatment for 1h at the ultrasonic frequency of 60kHz, fully dissolving the aromatic substances in the bean pulp into the soybean oil, and separating an oil solution to obtain the burnt coffee fragrant meat flavor essence.
The comparison of the soybean meal samples after different steam explosion pressure treatments is shown in figure 1. After the soybean meal is subjected to steam explosion treatment, the macroscopic structure is obviously changed, firstly, from the color, the color of the sample is obviously darkened along with the increase of the steam explosion pressure, the particle size and the distribution of the soybean meal are changed except for the change of the color, and the sample subjected to the steam explosion treatment is bulked and fine, so that the dissolution is facilitated.
Respectively taking 10g of samples which are subjected to steam explosion treatment and untreated samples, placing the samples into a 100ml capacity bottle, adding distilled water to fix the volume to 100ml, uniformly mixing by vortex, respectively sucking 5ml of samples into a headspace sample injection bottle, adding a rotor by taking octanol as an internal standard, inserting an extraction head, adsorbing for 30min at the temperature of 60 ℃ on a magnetic stirrer, and then carrying out sample injection by GC-MS to obtain a gas peak diagram, which is shown in figure 2.
It is apparent from fig. 2 that the peak appearance of the soybean meal sample after the steam explosion treatment is significantly increased, and the peak shape distribution of the sample treated under the conditions of 1.5Mpa and 5min is better than that of the other two conditions. The gas peak pattern was analyzed to obtain specific substances, see table 2.
TABLE 2 flavor analysis chart of soybean meal treated under different conditions
As can be seen from table 1, the content and the type of the flavor substances of the untreated soybean meal sample are lower than those of the steam explosion treated sample, in the steam explosion treated sample, the alcohol content is 30 to 34 percent, which is 1.2 to 1.7 times of the soybean meal without steam explosion, the aldehyde content is 0.8 to 4 percent, which is 4.6 to 6.6 times of the sample without steam explosion, the ketone content is 6 to 18 percent, which is 2 to 6 times of the sample without steam explosion, the content of the pyrazine substances is 0.76 to 2.0mg/kg, and the difference is most obvious, because no pyrazine substances are detected in the untreated sample, most of the pyrazine substances have a scorchy flavor and are raw materials for forming a lot of essences. In the samples after the steam explosion treatment, the samples under the condition of 1.5Mpa have the most abundant contents of alcohols, aldehydes, ketones and pyrazines. Although the content of pyrazine is not much different from that of 1.5MPa at 2.0MPa, it consumes much energy, and is thus optimal at 1.5 MPa.
Example 4
(1) Carrying out scanning electron microscope image analysis on the soybean meal samples before and after steam explosion treatment: before scanning electron microscope analysis, bean pulp samples are frozen in liquid nitrogen, then vacuum freeze drying is carried out, before sample injection, a thin layer of gold is coated on the bean pulp samples by a sputter coating machine, the conductivity of the samples is enhanced, and the determination result is shown in figure 3.
As is apparent from fig. 3, the surface of the soybean meal treated by steam explosion becomes loose and porous, wherein the structure is loosest and the pore size is largest under the condition of 1.5Mpa and 5min, while the loose structure is observed under the condition of 2.0Mpa and 5min, the surface pores are fewer, which is probably due to the fact that the pressure and the temperature are too high under the condition, and the gelatinization phenomenon is more serious. In conclusion, the physical structure of the soybean meal is changed most obviously by treatment under the conditions of 1.5Mpa and 5 min.
(2) The change of functional groups after steam explosion was studied by fourier infrared spectroscopy (FT-IR): a0.1 mg sample of vacuum freeze-dried soybean meal was mixed with 150mg of KBr (FT-IR grade), pressed by a hydraulic press for 1 minute to give a transparent or translucent sheet, and then analyzed. All spectra were recorded using an FT-IR spectrophotometer with a resolution of 4cm-1, with an average of 16 scans at room temperature (25 ℃) at 4000-400 cm-1. And (4) performing peak detection (curve fitting algorithm) by using an omnic transform spectrum. To correct for background, an air spectrum was recorded before each sample and the results are shown in FIG. 4.
It was found that the peak characteristic of hemicellulose is located at 1740cm-1, and from FIG. 4, it can be seen that the peak at 1740cm-1 almost disappears from the treatment condition of 5min at 1.5MPa, indicating that hemicellulose is degraded, and that the peak around 896cm-1 is related to the characteristic absorption of the beta-glycosidic bond between glucose units, and from FIG. 4, it can be seen that the peak at this position appears clearly with the increase of pressure, but decreases at 2.0 MPa. In addition, it has been reported that hemicellulose is an important part constituting plant cell walls, and reduction of hemicellulose is advantageous for improving the utilization rate of nutrients in plants. In conclusion, the utilization rate of the soybean meal sample treated by 1.5Mpa for 5min is higher.
(3) The amount of protein in the sample before and after the steam explosion treatment was compared by an ultraviolet-visible near-infrared spectrophotometer: grinding 5g of the vacuum freeze-dried soybean meal sample into uniform powder, placing the powder into a sample plate, firstly adjusting the base line by using barium sulfate, and then scanning the sample in the wavelength range of 200-1600nm, wherein the measurement result is shown in figure 5.
As can be seen from FIG. 5, the peak around 280nm represents protein, the corresponding absorbance indicates the protein content, and from FIG. 5, the protein content after steam explosion treatment is significantly increased and proportional to the pressure, and is highest under the condition of 2.0MPa, and the protein content rate after 1.5MPa is lower than 2.0 MPa.
(4) The content of cellulose in the soybean meal was quantified using the National Renewable Energy Laboratory (NREL) method. Taking 1.0g of the dried sample, performing Soxhlet extraction for 6h by using 200ml of distilled water, replacing the distilled water with 95% ethanol solution, continuing extraction for 24h, and drying in an oven at the temperature below 40 ℃. 0.3g of the dried sample is put into a triangular flask, 3ml of 72% sulfuric acid is added, the mixture is stirred uniformly, and the mixture is subjected to water bath at the temperature of 30 ℃ for 1 hour and stirred once every 5 min. Adding 84ml distilled water, diluting the acid concentration to 4%, placing into autoclave, maintaining at 121 deg.C under 0.1Mpa for 1 hr, taking out, and adding water to original weight. The filtrate was subjected to suction filtration using a sand core funnel (G4) which was dried to a constant weight and cooled in a drier and the weight was recorded, and the obtained filtrate was analyzed for the content of cellulose, and the cellulose was measured by a liquid chromatograph. Firstly, drawing a standard curve, accurately weighing 100mg of glucose in a sugar standard solution, dissolving the glucose in a 4% sulfuric acid solution, fixing the volume in a 100mL volumetric flask, preparing a 1.0g/L stock solution, diluting step by step to obtain the peak area of the corresponding concentration, and drawing the standard curve by taking the sugar concentration as a horizontal coordinate and the peak area as a vertical coordinate. Injecting 20ul of sample, measuring the peak area, calculating the content by standard curve, and then converting into the amount of cellulose. The results are shown in Table 3. The content of the cellulose is reduced after the steam explosion treatment, particularly the reduction is most obvious under the conditions of 1.5Mpa and 5min, and the reduction of the cellulose is because the structure (beta-1, 4-glycosidic bond) is destroyed and decomposed into monosaccharide in the steam explosion treatment process, thereby providing a carbon source and being beneficial to the Maillard reaction. In addition, the cellulose content under the condition of 2.0MPa is slightly lower than 1.5MPa, but is determined to be the optimum under the condition of 1.5MPa in consideration of cost and energy.
TABLE 3
| Cellulose content (percentage) | |
| Blank space | 9.94±0.15 |
| 1.0,5min | 8.48±0.58 |
| 1.5,5min | 4.9±0.19 |
| 2.0,5min | 4.87±0.15 |
Example 5
Experiment of the electronic nose: a portable electronic nose was used containing 10 sensor arrays in a chamber (V ═ 1.8 mL). The sensors used and their main application targets, as well as the different sensors and their performance are described in table 4.
TABLE 4
The sample (5g) is put into a sample bottle (20mL) and quickly sealed, then the sample bottle is placed in a water bath kettle at 50 ℃ to be heated for 40 minutes to fully volatilize the smell, the sample bottle is taken out for standby, the interior of the sample bottle is balanced for 220s before the electronic nose is injected, and then a sample injection needle is inserted into the sample bottle for detection. Each measurement lasts 120s, which is sufficient for the sensor to reach a stable value. The sample interval is 1s and the flush time between two samples is 220s in order to clean the circuit and return the sensors to baseline. The high purity air flow rate was 400ml/min, the measurement temperature was 25 + -1 deg.C, and the samples were run in triplicate to verify the stability of the signal and obtain sufficient data. And taking the data of 116 s, 117 s and 118s for three seconds to calculate an average value, thereby obtaining final data.
The response values of all sensors of the sample subjected to the steam explosion treatment are far higher than those of the original sample, wherein the differences among the three sensors of W2W, W3C and W5S are most obvious, and the response value of the sample under the condition of 1.5MPa and 5min is highest on the two sensors of W2W and W3C. W2W is sensitive to aromatic components and organic sulfides, and W3C is sensitive to aromatic components and ammonia substances, so that the aromatic flavor of a sample treated under the conditions of 1.5Mpa and 5min is excellent, and the aromatic flavor corresponds to the data with high content of aromatic substances such as pyrazines in the gas quality data. Therefore, the essence is most suitable to be prepared by using the soybean meal sample treated under the steam explosion condition of 1.5Mpa for 5 min.
Example 6
(1) Taking 1000g of bean pulp, performing infiltration treatment on the bean pulp according to the proportion of 1:0.5 (the water content is 15%), performing steam explosion treatment on the bean pulp under the condition of 1.5Mpa and keeping for 5min, mixing the bean pulp subjected to steam explosion and soybean oil according to the proportion of 1:5 to ensure that the bean pulp is completely immersed in the soybean oil, placing the soybean pulp on a vortex oscillator for 30min after immersion for 4h, performing ultrasonic treatment on the mixture subjected to vortex oscillation treatment for 0.8h under the conditions that the temperature is 70 ℃ and the ultrasonic frequency is 60kHz, and separating oil solution to obtain the scorched coffee aroma meat flavor essence.
(2) The ingredients of the prepared essence used for preparing the barbecue sauce are shown in table 5, and are compared with the base material without the essence for sensory evaluation.
TABLE 5
(3) The sensory evaluation is completed by 12 professional evaluators, the set quality evaluation items are shown in a table 6, the scores of the comparison sample are 5, the scores of the sample B added with essence are evaluated according to the strength of each index of the comparison sample A, wherein the basis difference of the quality items lower than the comparison group is respectively marked as 1-4, and the basis difference of the quality items higher than the comparison group is respectively marked as 6-9.
TABLE 6
| Scoring item | Control sample A | Add essence sample B |
| Color and luster | 5 | 5 |
| Adhesion property | 5 | 6 |
| Coordination of | 5 | 8 |
| Salty taste | 5 | 3 |
| Aftertaste | 5 | 7 |
| Burnt incense | 5 | 8 |
| Coffee aroma | 5 | 7 |
| Characteristic roast meat incense | 5 | 8 |
Sensory evaluation results show that the barbecue sauce added with the essence provided by the invention has the advantages that the burnt flavor, coffee flavor and barbecue flavor are remarkably improved, the salty taste is reduced, the color is unchanged, and the adhesion and coordination are improved.
According to the invention, the biomass is exposed in high-temperature high-pressure steam for a certain time, and the steam enters the biomass histiocyte to instantly complete explosion and decompression. The main working principle of steam explosion is that raw materials are placed in a high-temperature and high-pressure environment, the raw materials are swelled by superheated liquid, pores are filled with steam, then high pressure is rapidly removed at a millisecond-level speed, the superheated liquid in the gaps of the raw materials is rapidly vaporized, cells are exploded due to instant expansion of volume, cell walls are broken to form multiple pores, and small molecular substances are released from the cells. Steam explosion has proven the potential to disrupt the crystalline structure of cellulose, making it more susceptible to degradation into monosaccharides. In the steam explosion, the high-temperature environment is beneficial to the Maillard reaction. The steam explosion method is widely applied to the pretreatment process of high-efficiency utilization of low-quality raw materials due to low cost, low energy consumption and no pollution, and has great potential for recycling wastes.
In the preparation process of the invention, no additional carbon source is needed, the preparation and extraction time is finished within 5h, the alcohol content in the product is 30-34%, wherein the contents of ethanol (characteristic mellow), isoamyl alcohol (malt fragrant), phenethyl alcohol (flower sweet) and mushroom alcohol (characteristic mushroom fragrant) are high, the content of aldehydes is 0.8-4%, wherein the isoamyl aldehyde (malt and almond fragrance), phenylacetaldehyde (sweet fragrance) and 2-methyl butyraldehyde (malt and nut fragrance) are more prominent, the ketone content is 6-18%, the pyrazine substance content is 0.76-2.0 mg/kg, wherein 2, 3, 5-trimethyl pyrazine, 2, 6-dimethyl pyrazine, 2-methyl pyrazine and 2-ethyl-6-methyl pyrazine are characterized by prominent content of pyrazine substances, and have typical caramel, barbecue, nut and sweet flavors. Electronic nose analysis showed that it was more sensitive on fragrance and ammonia sensors.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (8)
1. A preparation method of a burnt coffee aroma meat flavor essence is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
and (3) bean pulp moistening treatment: mixing the bean pulp raw material with water according to the mass ratio of 1: 0.5-1 to obtain bean pulp after being moistened with water;
steam explosion treatment of soybean meal: keeping the moisturized bean pulp under the pressure of 1-2 MPa for 0.5-5 min, and then opening a steam explosion switch for explosion treatment;
ultrasonic treatment: mixing the steam-exploded soybean meal and soybean oil according to the mass ratio of 1: 5-8, soaking for 4 hours, placing on a vortex oscillation instrument for vortex for 30min, carrying out ultrasonic treatment on the mixture subjected to vortex oscillation treatment, and separating oil solution to obtain the burnt coffee fragrant meat flavor essence.
2. The method for preparing the burnt coffee flavored meat flavor of claim 1, wherein: the water content of the moistened soybean meal is 5.5-25%.
3. The method for preparing the burnt coffee flavored meat flavor of claim 2, wherein: the moisture content of the moistened soybean meal is 15%.
4. The method for preparing the burnt coffee flavored meat flavor of claim 1, wherein: and keeping the bean pulp after being moistened with water under the pressure of 1-2 MPa for 0.5-5 min, wherein the pressure of 1.5MPa is kept for 5 min.
5. The method for preparing the burnt coffee flavored meat flavor of claim 1, wherein: and (3) performing ultrasonic treatment, wherein the mass ratio of the soybean meal after steam explosion to the soybean oil is 1: 5-8.
6. The method for preparing the burnt coffee flavored meat flavor of claim 1, wherein: and ultrasonically treating the mixture subjected to vortex oscillation treatment, wherein the ultrasonic treatment temperature is 50-60 ℃, the ultrasonic frequency is 50-80 kHz, and the ultrasonic treatment time is 0.5-2 h.
7. The method for preparing the burnt coffee flavored meat flavor of claim 6, wherein: and (3) carrying out ultrasonic treatment, wherein the ultrasonic power is 60kHz, the ultrasonic temperature is 70 ℃, and the ultrasonic time is 0.8 h.
8. The roast coffee-flavored meat flavor prepared by the method of any one of claims 1 to 7, wherein: the burnt coffee aroma meat flavor comprises 30-34% of alcohol, 0.8-4% of aldehyde, 6-18% of ketone and 0.76-2.0 mg/kg of pyrazine substances.
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Application publication date: 20200110 Assignee: TIANJIN CHUNFA BIO-TECHNOLOGY GROUP Co.,Ltd. Assignor: TIANJIN University OF SCIENCE AND TECHNOLOGY Contract record no.: X2024980000414 Denomination of invention: Preparation method and product of burnt coffee flavor meat flavor essence Granted publication date: 20221108 License type: Common License Record date: 20240109 |