CN116616425B - Flavoring and preparation method thereof - Google Patents

Flavoring and preparation method thereof Download PDF

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Publication number
CN116616425B
CN116616425B CN202310600745.0A CN202310600745A CN116616425B CN 116616425 B CN116616425 B CN 116616425B CN 202310600745 A CN202310600745 A CN 202310600745A CN 116616425 B CN116616425 B CN 116616425B
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parts
flavoring
mixing
flavoring agent
lipase
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CN116616425A (en
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孙彤
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Qingdao Ruikelai Food Ingredients Co ltd
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Qingdao Ruikelai Food Ingredients Co ltd
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    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • 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
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • 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
    • 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
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a flavoring agent and a preparation method thereof, wherein sodium chloride, ethyl maltol, cinnamon, myrcia, liquorice, dried orange peel, pepper, straw mushroom, clam, walnut kernel, hawthorn, clove, nutmeg, trehalose, potassium sorbate and sucrose fatty acid ester are stirred and mixed, ground and filtered to prepare powder; mixing the flavoring agent with the material powder, and centrifugally drying to obtain a mixture; and cooling the mixture at normal temperature, and performing irradiation sterilization to obtain the flavoring. Compared with the prior art, the flavoring seasoning prepared by the invention can achieve better flavoring effect, thereby improving the quality and taste of the product and enhancing the appetite of consumers.

Description

Flavoring and preparation method thereof
Technical Field
The invention relates to the technical field of seasonings, in particular to an aroma-enhancing seasoning and a preparation method thereof.
Background
The flavoring agent is divided into liquid flavoring agent, powder flavoring agent and microcapsule flavoring agent, and the liquid flavoring agent has the advantages of easy use and processing, and can be widely applied to various foods and beverages. The powder flavoring has the advantages of convenient use, convenient preservation and the like, and is commonly used in foods such as instant noodles, biscuits, candies and the like. Microencapsulated aroma-enhancing seasonings are commonly used in products such as coffee, tea, baked goods and the like. The powder flavoring seasoning is a common flavoring seasoning, and is prepared by grinding, mixing, drying and other raw materials such as spice, flavoring agent and flavoring agent. The quality and the aroma can be kept for a long time, the flavor and the aroma can be regulated by adding the components in proper amount according to the requirement, the production cost is low, and the production cost can be greatly reduced.
However, the powder flavoring is difficult to uniformly distribute sometimes, which may cause inconsistency of taste and aroma, damp or heated, easy to agglomerate and influence product quality. The meat food has stronger fishy smell and greasy feel due to higher protein and fat, and has higher fishy smell removal and aroma enhancement difficulty compared with other food materials. Conventional powder flavoring seasonings have poor fishy smell removal and flavoring effects on meat products.
The invention patent application CN105639583A discloses a beef flavoring for enhancing freshness and increasing aroma, which comprises the following raw materials in parts by weight: acetic acid, 3-hydroxy-2-butanone, butyric acid, 3-mercapto-2-butanone, 3-mercapto-2-butanol, 2-methyl-3-mercaptofuran, 3-methylthiopropanal, 3-methylthiopropanol, 2-acetylthiazole, 2-acetylpyrazine, methylcyclopentenolone, 2-acetylpyrrole, furanone, methyl maltol, ginger essential oil, methyl (2-methyl-3-furanyl) disulfide, ethyl maltol, anisaldehyde, cassia oil, thiothiazole, 4-ethyl guaiacol, anise oil, thiothiazole acetate, difurfuryl sulfide, bis (2-methyl-3-furanyl) disulfide and a carrier. However, the flavoring prepared by the method has weak fishy smell removal and flavoring effects on meat foods, and most of the ingredients are artificially synthesized, so that the flavoring has poor safety and taste.
Disclosure of Invention
In view of the defects of weak fishy smell removal and flavoring effect and poor safety and taste of the flavoring seasoning in the prior art, the invention aims to provide the flavoring seasoning which has excellent fishy smell removal and flavoring effect and better safety and taste and the preparation method thereof.
In order to achieve the above object, the present invention adopts the following technical scheme:
the flavoring agent comprises the following components:
sodium chloride, ethyl maltol, cinnamon, bay leaves, liquorice, dried orange peel, pepper, straw mushrooms, clams, walnut kernels, hawthorns, clove, nutmeg, trehalose, potassium sorbate, sucrose fatty acid esters and flavoring agents.
Preferably, the flavoring seasoning comprises the following components in parts by weight:
2 to 5 parts of sodium chloride, 0.2 to 0.5 part of ethyl maltol, 4 to 6 parts of cinnamon, 5 to 10 parts of myrcia, 1 to 3 parts of liquorice, 10 to 15 parts of dried orange peel, 15 to 20 parts of pepper, 15 to 20 parts of straw mushroom, 2 to 5 parts of clam, 5 to 10 parts of walnut kernel, 10 to 15 parts of hawthorn, 0.3 to 0.5 part of clove, 0.2 to 0.5 part of nutmeg, 0.1 to 0.3 part of trehalose, 0.05 to 0.1 part of potassium sorbate, 0.6 to 0.9 part of sucrose fatty acid ester and 0.5 to 1 part of flavoring agent.
A flavoring agent is prepared by the following steps:
step 1, weighing all raw materials according to parts by weight, stirring and mixing sodium chloride, ethyl maltol, cinnamon, myrcia, liquorice, dried orange peel, pepper, straw mushroom, clam, walnut kernel, hawthorn, clove, nutmeg, trehalose, potassium sorbate and sucrose fatty acid ester, grinding, and filtering to obtain material powder;
step 2, mixing the flavoring agent with the powder prepared in the step 1, and drying after uniformly mixing to obtain a mixture;
and 3, cooling the mixture prepared in the step 2 at normal temperature, and performing irradiation sterilization after cooling to obtain the flavoring.
Preferably, the preparation method of the flavoring seasoning comprises the following steps:
step 1, weighing the raw materials according to the weight parts, stirring and mixing sodium chloride, ethyl maltol, cinnamon, myrcia, liquorice, dried orange peel, pepper, straw mushroom, clam, walnut kernel, hawthorn, clove, nutmeg, trehalose, potassium sorbate and sucrose fatty acid ester for 2-10 hours at the stirring speed of 100-500 rpm, grinding at 50-80 ℃ for 10-50 min, and filtering by using a 100-300 mesh sieve after grinding to obtain material powder;
step 2, placing the flavoring agent and the material powder prepared in the step 1 into a high-speed mixer for mixing, mixing for 10-20 min at a rotating speed of 50-200 rpm, controlling the temperature to be 20-50 ℃, drying after uniform mixing, wherein the drying temperature is 30-40 ℃ and the drying time is 1-5 h, and obtaining a mixture;
and 3, cooling the mixture prepared in the step 2 at normal temperature, and performing irradiation sterilization after cooling for 1-8 hours to obtain the flavoring.
The radiation sterilization adopts the r-ray radiation sterilization generated by the isotope cobalt 60, and the dosage is controlled between 4.0 and 6.0KGY.
The preparation method of the flavoring agent comprises the following steps:
s1, adding alpha-lactalbumin into PBS buffer solution, adding calcium chloride aqueous solution and bacillus licheniformis protease, mixing, and incubating to obtain a pretreatment substance;
s2, stirring and mixing the lipase solution and the pretreatment prepared in the step S1, adding a dialdehyde polyethylene glycol aqueous solution, incubating at normal temperature, centrifuging, and collecting a precipitate to obtain the flavoring agent.
Preferably, the flavoring agent is prepared by the following steps in parts by weight:
s1, adding 8-12 parts of alpha-lactalbumin into 80-120 parts of PBS buffer solution with pH=7.0-7.5, adding 15-25 parts of 0.5-2 mg/mL calcium chloride aqueous solution and 0.1-0.5 part of bacillus licheniformis protease, mixing, and incubating at 30-55 ℃ for 20-50 min to obtain a pretreatment substance;
s2, mixing 20-40 mg/mL lipase solution with the pretreatment prepared in the step S1 according to the following ratio of 1: stirring and mixing for 10-30 min at the volume ratio of 2-5, stirring at the speed of 50-200 rpm, adding 3-8 parts of 1-5 wt% dialdehyde polyethylene glycol aqueous solution, incubating for 3-8 h at normal temperature, centrifuging for 3-15 min at 10000-15000 rpm, and collecting precipitate to obtain the flavoring agent.
The lipase solution is prepared by adding lipase into PBS buffer solution.
The flavoring seasoning prepared by the invention is applied to the adjustment of the flavor of pork, beef, mutton, chicken and duck.
The invention prepares the material powder by stirring and mixing sodium chloride, ethyl maltol, cinnamon, myrcia, liquorice, dried orange peel, pepper, straw mushroom, clam, walnut kernel, hawthorn, clove, nutmeg, trehalose, potassium sorbate and sucrose fatty acid ester, grinding and filtering; mixing the flavoring agent with the material powder, and centrifugally drying to obtain a mixture; and cooling the mixture at normal temperature, and performing irradiation sterilization to obtain the flavoring. The flavoring agent is prepared by adding alpha-lactalbumin into phosphate buffer salt solution, mixing with calcium chloride aqueous solution and bacillus licheniformis protease, and incubating to obtain a pretreatment substance; mixing the lipase solution with the pretreatment, adding dialdehyde polyethylene glycol aqueous solution, incubating, and centrifuging to obtain flavoring agent.
Wherein, the bacillus licheniformis protease can partially hydrolyze alpha-lactalbumin at specific sites of glutamic acid and aspartic acid to generate amphiphilic peptides. Then under the action of calcium ions of the calcium chloride aqueous solution, the amphiphilic peptide can self-assemble into a nano tubular structure. Then, dialdehyde polyethylene glycol is used as a cross-linking agent between the nano-tubular structure and lipase, and the non-immobilized lipase is removed by centrifugation to form stable intra-subunit and inter-subunit covalent bonds, so that the flavoring agent is formed.
The higher the content of the alcohol, acid and heterocyclic compounds, the more fragrant the fat. The higher the isoamyl alcohol content in the alcohol, the greater the effect of setting off the fat note. Lipases are widely used in the food industry to hydrolyze fats and oils to produce free fatty acids in order to improve the flavor of foods. However, lipase has poor stability, and there is a great interest in enhancing lipase activity and stability. The lipase is immobilized on the alpha-lactalbumin to form a lipase composite material, so that the activity of the lipase and the affinity between the lipase and a substrate are improved. In addition, after the lipase is immobilized, the activation energy is also obviously reduced, and the potential energy of the enzyme reaction is reduced, so that the hydrolysis efficiency is improved. Flavoring agents may increase the release of free fatty acids. The nano tubular structure carrier can remarkably improve the catalytic efficiency of lipase by increasing the interface contact area. The immobilized lipase can obviously improve the concentration of free fatty acid in the flavoring seasoning in food, further improve the content of alcohol, acid and heterocyclic compounds, release lipid fragrance and achieve better flavoring effect.
Compared with the prior art, the invention has the beneficial effects that:
1) According to the invention, the concentration of free fatty acid in the flavoring agent in food is obviously improved through the synthesis of the flavoring agent, the content of alcohol, acid and heterocyclic compounds is further improved, the fat fragrance is released, and a good flavoring effect can be achieved.
2) The invention adopts scientific raw materials and proportions, and improves the fragrance and taste of food through reasonable design and optimization: thereby improving the quality and taste of the product and enhancing the appetite of consumers.
3) The flavoring seasoning prepared by the method can achieve a good flavoring effect by using a small amount, so that the production cost is reduced, the components are natural, the safety and the environmental protection are realized, and the competitiveness is improved.
4) The flavoring seasoning prepared by the invention has better stability and shelf life, and reduces loss and waste.
Detailed Description
The main material sources are as follows:
cinnamon, produced from the Guangxi city, vine county.
Bay leaves are produced from Guangxi Fangzheng City.
Licorice root, produced from Ningxia salt pool county.
Dried orange peel, produced from Chongqing Jiangjin.
Zanthoxylum bungeanum, produced from Sichuan han Yuan county.
Straw mushrooms, southern Guangdong temple.
Clam, produced in Qingdao city of Shandong province.
Walnut kernel, produced from aksu, xinjiang.
Hawthorn fruit, produced from Shandong Weifang.
Flos Caryophylli, produced from Hainan.
Nutmeg, produced from guangxi Guilin.
Alpha-lactalbumin: merck, molecular weight: 14178Da.
Bacillus licheniformis protease: shenzhen zero biological technology Co., ltd., enzyme activity: 20 ten thousand.
Lipase: zhengzhou Huafeng food technology Co., ltd., product number: 1104, enzyme activity: 10 ten thousand.
Dialdehyde polyethylene glycol: guangzhou city carbohydrate technologies, inc., cat No.: 80020141.
example 1
A flavoring agent is prepared by the following steps:
step 1, weighing 3kg of sodium chloride, 0.3kg of ethyl maltol, 5kg of cinnamon, 8kg of bay leaves, 2kg of liquorice, 12kg of dried orange peel, 18kg of pepper, 18kg of straw mushroom, 3kg of clam, 7kg of walnut kernel, 12kg of hawthorn, 0.4kg of clove, 0.3kg of nutmeg, 0.2kg of trehalose, 0.07kg of potassium sorbate, 0.8kg of sucrose fatty acid ester and 0.7kg of flavoring agent, stirring and mixing sodium chloride, ethyl maltol, cinnamon, bay leaves, liquorice, dried orange peel, pepper, straw mushroom, clam, walnut kernel, hawthorn, clove, nutmeg, trehalose, potassium sorbate and sucrose fatty acid ester for 5 hours, grinding at a stirring speed of 300rpm, grinding at 70 ℃ for 30min, and filtering by using a 200-mesh sieve to obtain feed powder;
step 2, placing the flavoring agent and the material powder prepared in the step 1 into a high-speed mixer for mixing, mixing for 15min at a rotating speed of 100rpm, controlling the temperature to be 40 ℃, uniformly mixing, and then adding into a centrifugal dryer for drying at a drying temperature of 35 ℃ for 3h to obtain a mixture;
and 3, cooling the mixture prepared in the step 2 at normal temperature, and performing irradiation sterilization after cooling for 5 hours, wherein the irradiation sterilization adopts r-ray irradiation sterilization generated by isotope cobalt 60, and the dosage is controlled at 5.0KGY, so as to obtain the flavoring.
The preparation method of the flavoring agent comprises the following steps:
s1, adding 10g of alpha-lactalbumin into 100g of PBS buffer solution with pH value of 7.2, adding 20g of 1mg/mL of calcium chloride aqueous solution and 0.2g of bacillus licheniformis protease, mixing, and incubating at 50 ℃ for 30min to obtain a pretreatment substance;
s2, mixing 30mg/mL lipase solution with the pretreated matter prepared in the step S1 for 20min at a volume ratio of 1:4, stirring at a speed of 100rpm, adding 5g of 2.5wt% dialdehyde polyethylene glycol aqueous solution, incubating for 5h at normal temperature, centrifuging at 13000rpm for 10min, and collecting precipitate to obtain a flavoring agent, wherein the lipase solution is prepared by adding PBS buffer solution with pH=7.2 into lipase.
Example 2
The preparation of the flavoring was essentially the same as in example 1, the only difference being that: the preparation methods of the flavoring agents are different.
The preparation method of the flavoring agent comprises the following steps:
s1, adding 10g of alpha-lactalbumin into 100g of PBS buffer solution with pH value of 7.2, adding 0.2g of bacillus licheniformis protease, mixing, and incubating at 50 ℃ for 30min to obtain a pretreatment;
s2, mixing 30mg/mL lipase solution with the pretreated matter prepared in the step S1 for 20min at a volume ratio of 1:4, stirring at a speed of 100rpm, adding 5g of 2.5wt% dialdehyde polyethylene glycol aqueous solution, incubating for 5h at normal temperature, centrifuging at 13000rpm for 10min, and collecting precipitate to obtain a flavoring agent, wherein the lipase solution is prepared by adding PBS buffer solution with pH=7.2 into lipase.
Example 3
The preparation of the flavoring was essentially the same as in example 1, the only difference being that: the preparation methods of the flavoring agents are different.
The preparation method of the flavoring agent comprises the following steps:
s1, adding 10g of alpha-lactalbumin into 100g of PBS buffer solution with pH value of 7.2, adding 20g of 1mg/mL of calcium chloride aqueous solution, mixing, and incubating at 50 ℃ for 30min to obtain a pretreatment;
s2, mixing 30mg/mL lipase solution with the pretreated matter prepared in the step S1 for 20min at a volume ratio of 1:4, stirring at a speed of 100rpm, adding 5g of 2.5wt% dialdehyde polyethylene glycol aqueous solution, incubating for 5h at normal temperature, centrifuging at 13000rpm for 10min, and collecting precipitate to obtain a flavoring agent, wherein the lipase solution is prepared by adding PBS buffer solution with pH=7.2 into lipase.
Example 4
The preparation of the flavoring was essentially the same as in example 1, the only difference being that: the preparation methods of the flavoring agents are different.
The preparation method of the flavoring agent comprises the following steps:
s1, adding 10g of alpha-lactalbumin into 100g of PBS buffer solution with pH value of 7.2, adding 20g of 1mg/mL of calcium chloride aqueous solution and 0.2g of bacillus licheniformis protease, mixing, and incubating at 50 ℃ for 30min to obtain a pretreatment substance;
s2, stirring and mixing 30mg/mL of lipase solution with the pretreated matter prepared in the step S1 for 20min at a volume ratio of 1:4, wherein the stirring speed is 100rpm, incubating for 5h at normal temperature, centrifuging for 10min at 13000rpm, and collecting precipitate to obtain a flavoring agent, wherein the lipase solution is prepared by adding PBS buffer solution with pH of 7.2 into lipase.
Comparative example 1
The preparation of the flavoring was essentially the same as in example 1, the only difference being that: the preparation methods of the flavoring agents are different.
The preparation method of the flavoring agent comprises the following steps:
s1, adding 10g of alpha-lactalbumin into 100g of PBS buffer solution with pH=7.2, and incubating for 30min at 50 ℃ to obtain a pretreatment;
s2, stirring and mixing 30mg/mL of lipase solution with the pretreated matter prepared in the step S1 for 20min at a volume ratio of 1:4, wherein the stirring speed is 100rpm, centrifuging at 13000rpm for 10min, and collecting precipitate to obtain the flavoring agent, wherein the lipase solution is prepared by adding PBS buffer solution with pH=7.2 into lipase.
Comparative example 2
The preparation of the flavoring was essentially the same as in example 1, the only difference being that: the flavoring agent is not added in the preparation method of the flavoring seasoning.
Test example 1
Sensory evaluation test
The flavoring seasoning prepared by the invention is prepared according to the weight ratio of 1:50 and sliced cooked mutton are uniformly mixed, 20 trained food professionals (each half of men and women) are selected to form a sensory evaluation group, evaluation indexes are expressed by fishy smell, fragrance, delicate flavor and bitter taste, different indexes are respectively scored, 10 is divided into the optimal, 0 is divided into the worst, and the average value of the scores is taken. The test results are shown in Table 1.
Table 1: sensory evaluation test results
Test protocol Fishy smell Fragrance of Chinese medicine Fresh flavor Bitter taste
Example 1 9.2 9.4 8.4 9.7
Example 2 8.6 9.1 8.3 9.7
Example 3 8.4 9.0 8.3 9.5
Example 4 8.3 8.8 8.2 9.6
Comparative example 1 7.9 8.4 8.3 9.6
Comparative example 2 7.7 8.1 8.1 9.5
Test example 2
Determination of volatile flavour substances
The method adopts the gas chromatography-ion migration chromatography (Gas Chromatograph-Ion Mobility Spectrometer, GC-IMS) technology to detect the volatile flavor substances of the flavoring seasoning, and the gas chromatography-ion migration chromatography technology has the advantages of high separation degree of gas chromatography and high sensitivity of ion migration spectrum, and can rapidly detect trace volatile organic substances in samples without any special sample pretreatment. 1g of sample is taken and placed in a headspace bottle, hatching is carried out for 20min at 55 ℃ and a rotating speed of 500rpm, then sample injection is carried out, the sample injection volume is 200 mu L, the temperature of a sample injection needle is 85 ℃, and high-purity N is obtained 2 As a carrier gas, the initial flow rate was 2.0mL/min, and the column type was MXT-5 (column length: 15m, inner diameter: 0.53mm, film thickness: 1 um), column temperature was 60 ℃, flow rate was 150mL/min, IMS temperature was 45 ℃, and analysis was performed for 20min.
Each group was tested three times and averaged. The test results are shown in Table 2.
Table 2: test results of volatile flavor substances
As can be seen from the test results of test examples 1 and 2, the comprehensive performance of example 1 is best, probably because the invention prepares the feed powder by stirring and mixing sodium chloride, ethyl maltol, cinnamon, bay leaf, licorice, dried orange peel, pricklyash peel, straw mushroom, clam, walnut kernel, hawthorn, clove, nutmeg, trehalose, potassium sorbate and sucrose fatty acid ester, grinding and filtering; mixing the flavoring agent with the material powder, and centrifugally drying to obtain a mixture; and cooling the mixture at normal temperature, and performing irradiation sterilization to obtain the flavoring. The flavoring agent is prepared by adding alpha-lactalbumin into phosphate buffer salt solution, mixing with calcium chloride aqueous solution and bacillus licheniformis protease, and incubating to obtain a pretreatment substance; mixing the lipase solution with the pretreatment, adding dialdehyde polyethylene glycol aqueous solution, incubating, and centrifuging to obtain flavoring agent.
Wherein, the bacillus licheniformis protease can partially hydrolyze alpha-lactalbumin at specific sites of glutamic acid and aspartic acid to generate amphiphilic peptides. Then under the action of calcium ions of the calcium chloride aqueous solution, the amphiphilic peptide can self-assemble into a nano tubular structure. Then, dialdehyde polyethylene glycol is used as a cross-linking agent between the nano-tubular structure and lipase, and the non-immobilized lipase is removed by centrifugation to form stable intra-subunit and inter-subunit covalent bonds, so that the flavoring agent is formed.
The higher the content of the alcohol, acid and heterocyclic compounds, the more fragrant the fat. The higher the isoamyl alcohol content in the alcohol, the greater the effect of setting off the fat note. Lipases are widely used in the food industry to hydrolyze fats and oils to produce free fatty acids in order to improve the flavor of foods. However, lipase has poor stability, and there is a great interest in enhancing lipase activity and stability. The lipase is immobilized on the alpha-lactalbumin to form a lipase composite material, so that the activity of the lipase and the affinity between the lipase and a substrate are improved. In addition, after the lipase is immobilized, the activation energy is also obviously reduced, and the potential energy of the enzyme reaction is reduced, so that the hydrolysis efficiency is improved. Flavoring agents may increase the release of free fatty acids. The nano tubular structure carrier can remarkably improve the catalytic efficiency of lipase by increasing the interface contact area. The immobilized lipase can obviously improve the concentration of free fatty acid in the flavoring seasoning in food, release lipid fragrance and achieve better flavoring effect.

Claims (6)

1. The flavoring seasoning is characterized by comprising the following components in parts by weight:
2 to 5 parts of sodium chloride, 0.2 to 0.5 part of ethyl maltol, 4 to 6 parts of cinnamon, 5 to 10 parts of myrcia, 1 to 3 parts of liquorice, 10 to 15 parts of dried orange peel, 15 to 20 parts of pepper, 15 to 20 parts of straw mushroom, 2 to 5 parts of clam, 5 to 10 parts of walnut kernel, 10 to 15 parts of hawthorn, 0.3 to 0.5 part of clove, 0.2 to 0.5 part of nutmeg, 0.1 to 0.3 part of trehalose, 0.05 to 0.1 part of potassium sorbate, 0.6 to 0.9 part of sucrose fatty acid ester and 0.5 to 1 part of flavoring agent;
the preparation method of the flavoring agent comprises the following steps of:
s1, adding 8-12 parts of alpha-lactalbumin into 80-120 parts of PBS buffer solution with pH=7.0-7.5, adding 15-25 parts of 0.5-2 mg/mL calcium chloride aqueous solution and 0.1-0.5 part of bacillus licheniformis protease, mixing, and incubating at 30-55 ℃ for 20-50 min to obtain a pretreatment substance;
s2, mixing 20-40 mg/mL lipase solution with the pretreatment prepared in the step S1 according to the following ratio of 1: stirring and mixing for 10-30 min at the volume ratio of 2-5, stirring at the speed of 50-200 rpm, adding 3-8 parts of 1-5 wt% dialdehyde polyethylene glycol aqueous solution, incubating for 3-8 h at normal temperature, centrifuging for 3-15 min at 10000-15000 rpm, and collecting precipitate to obtain the flavoring agent.
2. A flavored seasoning according to claim 1 wherein the lipase solution is formulated by adding lipase to PBS buffer.
3. A process for preparing a flavoured seasoning according to any of claims 1 to 2, characterized by the steps of:
step 1, weighing all raw materials according to parts by weight, stirring and mixing sodium chloride, ethyl maltol, cinnamon, myrcia, liquorice, dried orange peel, pepper, straw mushroom, clam, walnut kernel, hawthorn, clove, nutmeg, trehalose, potassium sorbate and sucrose fatty acid ester, grinding, and filtering to obtain material powder;
step 2, mixing the flavoring agent with the powder prepared in the step 1, and drying after uniformly mixing to obtain a mixture;
and 3, cooling the mixture prepared in the step 2 at normal temperature, and performing irradiation sterilization after cooling to obtain the flavoring.
4. A method as claimed in claim 3, characterized by the steps of:
step 1, weighing the raw materials according to the weight parts, stirring and mixing sodium chloride, ethyl maltol, cinnamon, myrcia, liquorice, dried orange peel, pepper, straw mushroom, clam, walnut kernel, hawthorn, clove, nutmeg, trehalose, potassium sorbate and sucrose fatty acid ester for 2-10 hours at the stirring speed of 100-500 rpm, grinding at 50-80 ℃ for 10-50 min, and filtering by using a 100-300 mesh sieve after grinding to obtain material powder;
step 2, placing the flavoring agent and the material powder prepared in the step 1 into a high-speed mixer for mixing, mixing for 10-20 min at a rotating speed of 50-200 rpm, controlling the temperature to be 20-50 ℃, drying after uniform mixing, wherein the drying temperature is 30-40 ℃ and the drying time is 1-5 h, and obtaining a mixture;
and 3, cooling the mixture prepared in the step 2 at normal temperature, and performing irradiation sterilization after cooling for 1-8 hours to obtain the flavoring.
5. The method of claim 3 or 4, wherein the irradiation sterilization is performed by using r-ray radiation generated by isotope cobalt 60, and the dosage is controlled to be 4.0-6.0 kGy.
6. Use of a flavoured seasoning according to any of claims 1 to 2 wherein the flavour is modulated in pork, beef, mutton, chicken, duck.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5952193A (en) * 1994-10-14 1999-09-14 Morinaga Milk Industry Co., Ltd. Peptide mixture and products thereof
CN101124976A (en) * 2007-09-27 2008-02-20 曲清波 Mushroom flavoring and its production process
CN102067977A (en) * 2009-11-20 2011-05-25 光明乳业股份有限公司 Natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and production method thereof
CN104939013A (en) * 2015-06-29 2015-09-30 重庆普恒食品科技有限公司 Braised food condiment, method for preparing braised foods and braised foods
CN107616477A (en) * 2016-07-16 2018-01-23 安徽山里仁食品股份有限公司 A kind of walnut soy sauce
CN109907326A (en) * 2019-03-29 2019-06-21 吉林大学 One kind being based on the chelated calcium preparation method of wood frog bone and flesh collagen polypeptide
CN115491365A (en) * 2022-09-27 2022-12-20 浙江工业大学 Modified lipase for hydrolyzing phospholipid and preparation method and application thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5952193A (en) * 1994-10-14 1999-09-14 Morinaga Milk Industry Co., Ltd. Peptide mixture and products thereof
CN101124976A (en) * 2007-09-27 2008-02-20 曲清波 Mushroom flavoring and its production process
CN102067977A (en) * 2009-11-20 2011-05-25 光明乳业股份有限公司 Natural milk flavored essence base material prepared by hydrolyzing milk fat by using lipase and production method thereof
CN104939013A (en) * 2015-06-29 2015-09-30 重庆普恒食品科技有限公司 Braised food condiment, method for preparing braised foods and braised foods
CN107616477A (en) * 2016-07-16 2018-01-23 安徽山里仁食品股份有限公司 A kind of walnut soy sauce
CN109907326A (en) * 2019-03-29 2019-06-21 吉林大学 One kind being based on the chelated calcium preparation method of wood frog bone and flesh collagen polypeptide
CN115491365A (en) * 2022-09-27 2022-12-20 浙江工业大学 Modified lipase for hydrolyzing phospholipid and preparation method and application thereof

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