CN118044600A - Compound method for enhancing flavor and increasing aroma of meat and bone soup base - Google Patents
Compound method for enhancing flavor and increasing aroma of meat and bone soup base Download PDFInfo
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- CN118044600A CN118044600A CN202410267084.9A CN202410267084A CN118044600A CN 118044600 A CN118044600 A CN 118044600A CN 202410267084 A CN202410267084 A CN 202410267084A CN 118044600 A CN118044600 A CN 118044600A
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- meat
- bone
- bone soup
- oil
- soup
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Abstract
The invention discloses a method for compounding flavor enhancement and aroma enhancement of a meat-bone soup base, and belongs to the technical field of food processing. The method comprises the steps of carrying out ultrasonic and slow fire boiling on animal meat and bones to obtain first pot meat and bone soup and meat and bone residues. And (3) carrying out composite protease, lipase hydrolysis and high-temperature high-pressure cooking on the filtered meat and bone residues, and filtering to obtain second meat and bone soup. Mixing the two-pot meat and bone soup, cooling, and collecting the upper layer oil and the lower layer meat and bone soup. The pumpkin seed protein and pectin are used as water phase, and the upper layer oil is used as oil phase to prepare the oil-in-water emulsion. Adding into the lower meat bone soup, and mixing thoroughly with homogenizer. The oil-in-water emulsion increases the release of oil fragrance of the bone soup when heating, improves the mutual dissolution of oil and water, solves the problem of oil layering of the bone soup at normal temperature, and improves the emulsion stability of the bone soup.
Description
Technical Field
The invention discloses a method for compounding flavor enhancement and aroma enhancement of a meat-bone soup base, and belongs to the technical field of food processing.
Background
Bone soup is popular because of its unique flavor and rich nutrients, such as amino acids, minerals and collagen, which are vital to the human body. Particular types of bone soup (e.g., pig bone soup and bovine bone soup) have been shown to prevent osteoporosis and promote bone growth and antioxidant activity. However, the traditional soup-making process has limited utilization rate of bones, often many nutrients and proteins in soup slag cannot be well extracted, and the soup has bitter taste and unnatural fragrance. And the problem of layering of grease and soup during storage and transportation exists. Flavor is an important indicator for evaluating consumer preferences and choices of bone soup, and bone soup processors have focused on improving the dissolution rate of nutrients in broth, increasing the production of flavor compounds, shortening cooking times, and developing commercial bone soup products with specific flavors and functions. Therefore, it is necessary to develop a new technology for enhancing the flavor and enhancing the aroma of the soup base of the cooked meat and bone, and establish a preparation method of the bone soup without bitter taste, so as to improve the extraction rate of protein and flavor substances of meat and bone, promote the mutual dissolution of the oil and the soup base of the bone soup, and improve the storage stability of the bone soup. .
The patent with publication number of CN109123557A discloses a concentrated pig bone soup and a preparation method thereof, wherein various materials such as fruits and vegetables, edible fungi, plant spices, glucose, yeast extract, a freshness-improving agent I+G, glycine, L-cysteine, thiamine and the like are added in the concentrated pig bone soup, and the concentrated pig bone soup is prepared by the steps of stage heating and heat extraction, composite biological enzymolysis, low-temperature Maillard reaction, vacuum concentration and the like. The product prepared by the method is rich in collagen, chondroitin, amino acid, various microelements and natural flavor substances, and has the characteristics of high temperature resistance, clear color, soft taste, delicious taste and the like. However, the method has the problems of complicated and complex preparation procedures and high cost.
The patent with publication number of CN104621637A discloses a nutritious pig bone stock and a preparation method thereof, wherein the upper bone oil after high temperature treatment of pig bone is mixed and emulsified with an emulsifying agent to make the bone oil compound have water solubility, and then the bone oil compound is mixed and homogenized with the lower bone stock. The method makes full use of oil on bone soup oil, and reduces loss and waste of nutrients in oil phase. However, the addition of emulsifiers such as polyglycerin fatty acid ester, sucrose ester and monoglyceride may cause thickening of bone soup, and increase production cost, and the mixing of oils and fats may cause an increase in the content of unsaturated fatty acids and purines in bone soup.
The patent with publication number of CN104621637A discloses an ultrasonic preparation process of pig bone thick soup, which comprises the steps of cleaning pig bones, crushing, scalding, carrying out pretreatment, carrying out ultrasonic treatment for 40-60min, then decocting with strong fire, decocting with slow fire for 3-4 hours, and finally filtering, seasoning and sealing. The method has simple preparation process, but has the problems of insufficient utilization of nutrient substances, incomplete flavor leaching and the like.
The patent with publication number of CN 114698813A discloses a nutritious bone-nourishing soup and a preparation method thereof, wherein sheep bones are soaked in ferment water containing lactobacillus and protease for pretreatment, then microwave puffing and precooking are carried out, the precooked sheep bones, sheep spines, mutton, black beans, rice vinegar, lemon juice, propylene glycol alginate and shallot Jiang Diaoliao are added into water for stewing, and after boiling with big fire, the middle fire is changed to 2 hours to obtain the nutritious bone-nourishing soup. The bone soup prepared by the method has high nutrient content and good nourishing effect. However, the pretreatment time of the protease enzyme water is only 5min, and there is a possibility that the enzymolysis is insufficient.
The patent with publication number of CN 110074373A discloses a preparation method of strong-flavor beef bone white soup, which comprises the steps of crushing beef bones, flushing, soaking, boiling, fine filtering, centrifugal separation, emulsifying, blending, degassing, sterilizing and filling in sequence to obtain a beef bone white soup product. Reducing sugar (glucose, xylose, ribose and arabinose) and emulsifying agent (beta-cyclodextrin, sucrose ester and guar gum) added in the preparation process are too various and complex, the cost is high, and ultrasonic treatment is carried out every 30min during boiling, the treatment times are more (4 times), and the time and the labor are wasted.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a composite method for enhancing the flavor of the meat and bone soup base and enhancing the aroma, which utilizes ultrasonic and batch cooking to treat the meat and bone, thereby greatly improving the leaching of nutrient substances in the meat and bone. The upper layer oil after cooling the bone soup is separated and collected, and is mixed with pumpkin seed protein and pectin to prepare uniform and stable oil-in-water emulsion, and the oil-in-water emulsion is added into the bone soup, so that the mutual solubility of the oil and water is improved, the addition of an emulsifying agent is avoided, the problem that the bone soup oil is unstable in layering at normal temperature is solved, and the fragrance of the bone Shang Zhongyou oil emulsion is increased by releasing the fragrance when the bone soup oil is heated. The air in the bone soup is removed by adopting ultrasonic treatment, so that the emulsion stability of the bone soup is obviously improved, and finally, the uniform and stable high-nutrition meat bone stock soup is obtained, and the fresh flavor is strong.
The technical scheme of the invention is as follows:
a compound method for enhancing the flavor of a meat and bone soup base and enhancing the aroma mainly comprises the following steps:
(1) Cleaning animal meat and bone with clear water, crushing, scalding in a pot, adding small amount of ginger slices, green Chinese onion and cassia bark, boiling, taking out meat and bone, and washing with warm water to obtain froth;
(2) Placing the meat and bone washed by the warm water in the step (1) into an ultrasonic extractor, adding boiling water, and performing ultrasonic treatment to obtain meat and bone primary soup;
(3) Transferring the meat-bone primary soup obtained in the step (2) into a saucepan, boiling with strong fire, decocting with slow fire for 2 hours, adding reducing sugar and amino acid, continuously decocting for 1 hour, and filtering with a 200-mesh screen to obtain first-pot meat-bone soup and meat-bone residues;
(4) Adding warm water and compound protease into the first pot meat bone slag obtained in the step (3), uniformly stirring, carrying out enzymolysis for 1.5-2 h at 50 ℃, and then adding lipase for enzymolysis for 1.5-2 h at 37 ℃ to obtain meat bone soup slag zymolyte;
(5) Steaming and boiling the meat bone soup residue enzymatic hydrolysate in the step (4) in a high-pressure cooker, and preserving heat for 10-20 min;
(6) Filtering the steamed meat and bone soup residue enzymatic hydrolysate obtained in the step (5) by using a 200-mesh screen to obtain a second pot meat and bone soup base, mixing the second pot meat and bone soup base with the first pot meat and bone soup base obtained in the step (3) to obtain a mixed meat and bone soup base, adding salt, pepper powder and chicken essence, uniformly stirring, cooling at normal temperature, and collecting upper-layer grease and lower-layer mixed meat and bone soup;
(7) Mixing the upper layer oil collected in the step (6) with pumpkin seed melon seed protein and pectin to prepare an oil-in-water emulsion, adding the oil-in-water emulsion into the lower layer mixed meat-bone soup obtained in the step (6), homogenizing at normal temperature and normal pressure, and then carrying out ultrasonic degassing treatment to obtain the meat-bone soup mixed with the oil-in-water emulsion; the addition amount of the oil-in-water emulsion is 5-10% of the weight of the lower mixed meat-bone soup obtained in the step (6); the homogenization conditions: the rotating speed of the homogenizer is 1000-1500 rpm, and the homogenizing time is 5-10 min; the ultrasonic treatment time is 30-60 min, the power is 600-700W, and the frequency is 40-60 KHz;
(8) And (3) carrying out high-temperature instant sterilization on the meat-bone soup of the mixed oil-in-water emulsion obtained in the step (7), and then filling.
In the step (1), the meat and bones are crushed into meat and bones smaller than 10-15 cm, and the meat and bones are in a pot: the water mass ratio is 1:3 (w/w), the addition amount of the ginger slices, the green Chinese onion and the cinnamon is 1% of the weight of the meat bone.
In the step (2), the amount of the added boiling water is 2.5-4 times of the weight of the meat bone, the ultrasonic treatment time is 30-60 min, the power is 600-700W, and the frequency is 40-60 KHz.
The reducing sugar in the step (3) is a mixture of xylose, fructose, glucose and galactose, and the mass ratio is 3:2:1:1 (w/w/w), wherein the addition amount is 0.5-1% of the weight of the meat bone, the amino acid is a mixture of lysine, glycine and arginine, and the mass ratio is 1:1:1 (w/w/w) and the addition amount is 0.3-0.5% of the weight of the meat bone.
In the step (4), the added warm water amount is 1.5-2.5 times of the weight of the first pot meat bone slag.
The compound protease in the step (4) is a mixture of trypsin, aminopeptidase and flavourzyme, and the proportion is 2:2:1 (w/w/w), the addition amount is 0.5-1% of the weight of the meat bone, and the addition amount of the lipase is 0.5-0.7% of the weight of the meat bone.
In the step (5), the autoclave is steamed for 10 to 15 minutes after the air is filled.
In the step (6), the addition amounts of the salt, the pepper powder and the chicken essence are respectively 2% -3%, 0.04% -0.1% and 0.2% -0.4% of the weight of the mixed meat bone soup base.
In the step (7), the preparation steps of the oil-in-water emulsion are as follows: pumpkin seed melon seed protein and pectin are mixed according to the proportion of 1:1 (w/w) is mixed and dissolved in drinking water to make the mass concentration of the protein-pectin mixture be 1-2%, the mixture is stirred overnight, the pH value is regulated to 5.0 by lemon juice, and the mixture is continuously stirred at room temperature for 3 hours to obtain aqueous phase solution; heating and dissolving the collected upper layer grease in the step (6) to obtain an oil phase; heating the aqueous phase solution to 55-70 ℃, and then slowly adding the oil phase into the aqueous phase solution to obtain an oil-water mixture; homogenizing the oil-water mixture, wherein the homogenizing condition is 4000-5000 rpm, intermittently homogenizing, working for 3-5 min, suspending for 1min, and executing for 3 times to obtain the oil-in-water emulsion.
In the step (8), the high-temperature instantaneous sterilization temperature is 125-135 ℃, the treatment time is 20-30 s, and the canning temperature is 45-50 ℃.
The invention has the beneficial effects that:
(1) According to the invention, the meat and bones are treated by using ultrasonic waves, and the cavitation effect of the ultrasonic waves is accompanied with local high pressure, high-speed jet flow, high-frequency vibration and other acting forces, so that strong impact is generated on the bones, and the generated cavitation bubbles are rapidly collapsed and closed, so that the leaching of nutrient substances in the meat and bones is promoted. Ultrasonic treatment can produce high shear and mechanical energy, causing cavitation effects, resulting in changes in protein structure by breaking covalent bonds. This may help to increase the solubility of the substrate and the hydrolysis site, making them more accessible to the enzyme. Sonication and enzymatic hydrolysis can create synergistic enhancements for the production of protein hydrolysates and polypeptides and modify their properties. In addition, the mechanical action of ultrasonic wave can promote the emulsification of the meat and bone soup, remove redundant bubbles, and ensure that the bone soup is uniform and stable.
(2) The invention adds reducing sugar and a small amount of amino acid, which promotes Maillard reaction in bone soup. A large amount of flavor compounds in the broth are produced by maillard reactions and/or lipid oxidation during stewing. The Maillard reaction between the reducing sugar and the added amino acid and protein hydrolysate effectively reduces the bitter taste of the protein hydrolysate, and can also generate salty peptides and delicious amino acids, and finally generate volatile compounds responsible for special aroma in meat products. Lipids play a vital role in creating unique meat characteristics, and lipases are able to hydrolyze fats to free fatty acids, which are oxidized and degraded during heating, and produce various degradation products. These degradation products may provide flavor directly or through interaction with the maillard reaction materials. Therefore, the bone soup prepared by the method has no peculiar smell and has aromatic flavor.
(3) According to the invention, a batch boiling process is used, the first pot bone soup is obtained by boiling with slow fire, the second pot bone soup is obtained by boiling the meat bone residues at high pressure and high temperature, and the utilization rate of nutrient substances in the meat bone soup is improved. The nutrients such as protein, fat, amino acid and mineral are dissolved in water to form natural flavor. The protein is hydrolyzed by a complex enzyme system which can combine three proteases. Trypsin is endonuclease, aminopeptidase is exonuclease, commercial flavor protease is mixed enzyme of endonuclease and exonuclease, different sites of a substrate can be hydrolyzed, and enzymolysis is cooperated, so that the efficiency of the hydrolysis process is improved, and a more proteolytic effect is generated.
(4) According to the invention, the grease in the bone soup is separated, the grease (such as lard, beef tallow and mutton fat) is embedded by utilizing the interaction of pumpkin seed protein-pectin polysaccharide, the emulsification effect is better than that of single protein, polysaccharide or the mixture of the two, the addition of an additional emulsifier is avoided, the cost is reduced, and the water solubility of the meat-bone oil mixture is increased.
(5) According to the invention, the bone soup grease is prepared into the oil-in-water emulsion, so that the grease on the bone soup is fully utilized, and the loss of nutrient substances is avoided. The oil is added into bone soup, so that the stability of the oil in the bone soup at normal temperature is improved, and the layering effect of the oil is reduced. The oil in the oil-in-water emulsion is released under the heating condition of the bone soup when the bone soup is eaten, the aroma of the bone soup is enhanced, and finally the uniform and stable high-nutrition meat bone stock is obtained, the phenomenon of oil-water delamination does not exist after the bone soup is stored, and the bone soup is milky white and transparent in appearance and strong in fresh taste.
Drawings
FIG. 1 shows the results of the umami amino acid measurements of comparative examples 1-6 and examples 1-3: pig bone soup (a), beef bone soup (b) and sheep bone soup (c);
FIG. 2 shows the results of the electronic nose analysis of comparative examples 1-6 and examples 1-3: pig bone soup (a), beef bone soup (b) and sheep bone soup (c);
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The delicious amino acid and the electronic nose of the prepared meat bone soup are measured, and the specific contents are as follows:
Umami amino acid: each group of bone soup samples were mixed with 10% trichloroacetic acid solution in equal volume, shaken well and then allowed to stand for 1h. The supernatant was collected and filtered through a 0.22 μm membrane, and the filtrate was used for free amino acid and taste nucleotide analysis. Measured using Agilentl 100,100 high performance liquid chromatography system (agilent, usa). The stationary phase is Agilent Hypersil ODS column. Mobile phase a (ph=7.2) consisted of 27.6mmol/L sodium acetate, triethylamine and tetrahydrofuran (v: v=500:0.11:2.5). Mobile phase B (ph=7.2) consisted of 80.9mmol/L sodium acetate, methanol and acetonitrile (v: v=1:2:2). Elution procedure was 0min,8% b;17min,50% B;20.1min,100% b;24.0min,0% b; the flow rate is 1.0mL/min; column temperature 40 ℃. The ultraviolet detector detection (VWD) detection wavelength is 338nm. The content of the delicate flavor amino acids (glutamic acid Glu, aspartic acid Asp, threonine Thr and serine Ser) is quantified by an external standard method.
Electronic nose flavor analysis: bone soup (4 mL) was placed in a special glass jar and heated in an oven at 35℃for 30min to collect flavor compounds. Sample collection, washing time and air flow rate were set to 60s, 120s and 1 L.min -1, respectively.
Example 1:
a preparation method of a compound method for enhancing flavor and enhancing aroma of pork bone soup bases comprises the following steps:
(1) Cleaning pig bones and fan bones (with meat) with clear water, crushing into broken bones smaller than 10cm, and putting into a pot according to the weight of the bones: water 1:3 (w/w), adding purified water, adding ginger slices, green Chinese onion and cassia bark accounting for 1% of the weight of the pig bone, boiling, taking out the meat bone, and flushing the froth with warm water.
(2) Placing the meat bone in an ultrasonic extractor, adding boiling water with the weight of 3 times of that of pig bone, performing ultrasonic treatment for 40min, wherein the power is 600W and the frequency is 40KHz.
(3) Transferring the pig bone soup into a saucepan, boiling with strong fire, decocting with slow fire for 2 hours, adding reducing sugar with weight of pig bone of 0.5% and amino acid with weight of 0.4%, decocting for 1 hour, and filtering with 200 mesh screen to obtain first-pot pig bone soup and pig bone residue.
(4) Adding warm water with the weight of 2 times of the weight of the pig bone residues and 0.5% of compound protease into the pig bone residues, uniformly stirring, carrying out enzymolysis for 1.5 hours at 50 ℃, and then adding 1% of lipase for enzymolysis for 1.5 hours at 37 ℃ to obtain a pig bone soup residue zymolyte.
(5) And (3) cooking the pig bone soup residue enzymatic hydrolysate in an autoclave, and preserving heat for 10min. Filtering with 200 mesh sieve to obtain second pot pig bone soup, mixing with the first pot soup in step (3), adding 2% salt, 0.04% fructus Piperis powder and 0.2% chicken essence, stirring, cooling, and collecting upper layer adeps Sus Domestica and lower layer pig bone soup.
(6) Pumpkin seed melon seed protein and pectin are mixed according to the proportion of 1:1 (w/w) is mixed and dissolved in drinking water, the final mass concentration is 1-2%, the mixture is stirred overnight, the pH is regulated to 5.0 by lemon juice, and the mixture is continuously stirred at room temperature for 3 hours, so as to obtain aqueous phase solution. And (3) heating and dissolving the collected upper layer lard oil in the step (5) to obtain an oil phase. The aqueous phase solution was heated to 60 ℃, after which the oil phase was slowly added to the aqueous phase. Homogenizing the mixture under 4000rpm, intermittently homogenizing for 5min, and suspending for 1min for 3 times to obtain adeps Sus Domestica emulsion. (7) Adding lard emulsion in water into the lower-layer pig bone soup in the step (5), homogenizing at normal temperature and pressure (1000 rpm,10 min), performing ultrasonic degassing treatment (30 min, power 600W, frequency 40 KHz), and finally performing high-temperature instantaneous sterilization and filling.
Pig bones Shang Shiwen prepared as described above were stored for 14 days, and then the appearance, the content of umami amino acids and the flavor (e-nose) of the bone soup were analyzed.
Comparative example 1:
In comparison with example 1, this comparative example 1 was not subjected to the ultrasonic treatment in step (2), the addition of reducing sugar and amino acid in step (3), and the complex protease and lipase treatment in step (4). The remaining steps were the same as in example 1.
Comparative example 2:
In contrast to example 1, this comparative example 2 did not proceed with the preparation and addition of the oil-in-water emulsion in step (6) and step (7). The remaining steps were the same as in example 1.
The results of the measurement of the umami amino acids are shown in fig. 1 (a), and the results show that the umami amino acids in the example 1 of the pig bone soup are slightly higher than those in the comparative example 2, and the total amount of the umami amino acids in the two is 1.61 times and 1.57 times that in the comparative example 1 respectively, which is possibly related to that the comparative example 1 is not subjected to ultrasonic treatment and compound protease treatment, so that the proteolysis is insufficient and the amino acid content of the bone soup is low. Glutamic acid (Glu) and aspartic acid (Asp) are two important free amino acids that impart umami taste to the product. Pig bone soup example 1 had the highest umami amino acid content, the Glu and Asp contents of pig bone soup example 1 were 1.88 and 1.50 times that of pig bone soup comparative example 1, but were not significantly different from pig bone soup comparative example 2, indicating that the addition of the oil-in-water emulsion had little effect on the umami amino acid content of the bone soup, and the enzymatic hydrolysis process could be the main factor affecting the change in amino acid content.
The radar chart of the electronic nose response values of the different pig bone soups is shown in fig. 2 (a). The sensors of S1 (alkanes, smog), S2 (alcohols, aldehydes, short-chain alkanes), S4 (sulfides), S6 (organic gases, phenones, aldols, aromatic compounds), S9 (aromatic compounds, aldols), S14 (combustible gases), S15 (alkanes, organic gases), S16 (sulfides), S17 (nitrides), S18 (ketones, alcohols) and the like of the electronic nose have obvious responses to bone soup samples. Example 1 has the highest sensor signal response compared to comparative examples 1 and 2, and the decrease in flavor of the sample of comparative example 1 may be related to the non-addition of substances such as non-sonicated, reducing sugars, amino acids, etc., and the maillard reaction between the reducing sugars and the added amino acids, protein hydrolysates (step 5) effectively increases the flavor of bone soup. Comparative example 2 the reduced flavor of the sample may be associated with an oil-in-water emulsion containing lard oil, which was heated at 35 c for 30 minutes in an oven for flavor compound collection, and released to increase the aroma of bone soup. The bone soup of comparative example 1 and example 1 was milky white in appearance and thick, and the bone soup of comparative example 2 was clear milky white, probably due to the addition of the emulsion which increased the consistency and turbidity of the bone soup. The sample of example 1 was stored at normal temperature for 14 days, and the bone soup was uniform and stable for the obvious delamination phenomenon.
Example 2:
a preparation method of a beef bone soup base flavoring compound method comprises the following steps:
(1) Cleaning Os bovis Seu Bubali and fan bone (with meat) with clear water, crushing into pieces smaller than 10cm, and placing into a pot according to the weight ratio: water 1:3 (w/w) adding purified water, adding ginger slices, green Chinese onion and cassia bark accounting for 1% of the weight of the beef bone, boiling, taking out the meat bone, and flushing the froth with warm water.
(2) Placing the meat bone in an ultrasonic extractor, adding hot water with the weight of 3 times of that of the beef bone, performing ultrasonic treatment for 40min, wherein the power is 600W and the frequency is 40KHz.
(3) Transferring the beef bone soup into a saucepan, boiling with strong fire, decocting with slow fire for 2 hours, adding reducing sugar with weight of 0.5% and amino acid with weight of 0.4% of the beef bone, decocting for 1 hour, and filtering with 200 mesh screen to obtain the first-pot beef bone soup and beef bone residue.
(4) Adding warm water with the weight of 2 times of the weight of the beef bone slag and 0.5% of compound protease into the beef bone slag, uniformly stirring, carrying out enzymolysis for 1.5 hours at 50 ℃, and then adding 1% of lipase for enzymolysis for 1.5 hours at 37 ℃ to obtain the beef bone soup slag zymolyte.
(5) And (3) steaming the beef bone soup residue enzymatic hydrolysate in an autoclave, and preserving heat for 10min. Filtering with 200 mesh sieve to obtain second pot beef bone soup, mixing with the first pot soup in step (3), adding 2% salt, 0.04% fructus Piperis powder and 0.2% chicken essence, stirring, cooling, and collecting upper beef tallow and lower beef bone soup.
(6) Pumpkin seed melon seed protein and pectin are mixed according to the proportion of 1:1 (w/w) is mixed and dissolved in drinking water, the final mass concentration is 1-2%, the mixture is stirred overnight, the pH is regulated to 5.0 by lemon juice, and the mixture is continuously stirred at room temperature for 3 hours, so as to obtain aqueous phase solution. And (3) heating and dissolving the upper layer butter oil collected in the step (5) to obtain an oil phase. The aqueous phase solution was heated to 60 ℃, after which the oil phase was slowly added to the aqueous phase. Homogenizing the mixture under 4000rpm, intermittently homogenizing for 5min, and suspending for 1min for 3 times to obtain beef tallow emulsion in water.
(7) Adding beef tallow emulsion in the lower beef bone soup in the step (5), homogenizing at normal temperature and pressure (1000 rpm,10 min), performing ultrasonic degassing treatment (30 min, power 600W, frequency 40 KHz), and finally performing high-temperature instantaneous sterilization and packaging.
The beef bone Shang Shiwen prepared above was stored for 14 days, and then the appearance, the umami amino acid content and the flavor (e-nose) of the bone soup were analyzed.
Comparative example 3:
In comparison with example 2, this comparative example 3 was not subjected to the ultrasonic treatment in step (2), the addition of reducing sugar and amino acid in step (3), and the complex protease and lipase treatment in step (4). The remaining steps were the same as in example 2.
Comparative example 4:
in contrast to example 1, this comparative example 4 did not proceed with the preparation and addition of the oil-in-water emulsion in step (6) and step (7). The remaining steps were the same as in example 2.
As shown in FIG. 1 (b), the measurement results of the delicious amino acid content of the beef bone soup are similar to that of comparative example 4, namely, 5.96 mg/100mL and 5.92mg/100mL, respectively, which are 1.55 and 1.54 times that of comparative example 3, which may be related to that of comparative example 3 without ultrasonic treatment and without adding compound protease, which results in insufficient protein hydrolysis and low amino acid content of the beef bone soup. Example 2 and comparative example 4 had the highest umami amino acid content, and the four umami amino acids were not much different, indicating that the addition of the oil-in-water emulsion had little effect on the umami amino acid content of the bone soup. This shows that the ultrasonic treatment, the addition of reducing sugar and amino acid, the compound protease treatment and other processes can influence the change of the content of the delicious amino acid in the bone soup, and the delicious taste is influenced. As shown in fig. 2 (b). The trend of the response value of the electronic nose sensor to the beef bone soup sample is similar to that of the pig bone soup. In comparison to comparative examples 3 and 4, bovine bone soup example 2 had the highest sensor signal response value. Ultrasonic, enzymolysis, maillard reaction and adding beef tallow emulsion can increase the flavor of bone soup. The beef tallow contained in the emulsion can be released when heated, thereby increasing the fragrance of bone soup. The bone soup added with the emulsion is strong and milky white in appearance, has fluidity and higher consistency than that of comparative example 3, and is probably due to the existence of grease, protein, pectin and other components in the emulsion, so that the consistency and turbidity of the bone soup are increased. The sample of the beef bone soup example 2 is stored for 14 days at normal temperature, no obvious layering phenomenon is found, and the beef bone soup is uniform and stable.
Example 3:
A preparation method of a composite method for enhancing flavor and enhancing aroma of mutton bone soup bases comprises the following steps:
(1) Cleaning sheep barrel bone and fan bone (with meat) with clear water, crushing into pieces smaller than 10cm, and placing into a pot according to the weight ratio: water 1:3 (w/w) adding purified water, adding ginger slices, green Chinese onion and cassia bark accounting for 1% of the weight of the sheep bone, boiling, taking out meat bones, and flushing floating foam with warm water.
(2) Placing the meat bones in an ultrasonic extractor, adding hot water with the weight of 3 times of that of the sheep bones, performing ultrasonic treatment for 40min, wherein the power is 600W and the frequency is 40KHz.
(3) Transferring the sheep bone soup into a saucepan, boiling with strong fire, decocting with slow fire for 2 hours, adding reducing sugar with weight of 0.5% and amino acid with weight of 0.4% of sheep bone, decocting for 1 hour, and filtering with 200 mesh screen to obtain first-pot sheep bone soup and sheep bone residue.
(4) Adding warm water with the weight of 2 times of sheep bone residues and 0.5% of compound protease into the sheep bone residues, uniformly stirring, carrying out enzymolysis for 1.5h at 50 ℃, and then adding 1% of lipase for enzymolysis for 1.5h at 37 ℃ to obtain the sheep bone soup residue enzymatic hydrolysate.
(5) Steaming and boiling the sheep bone soup residue zymolyte in an autoclave, and preserving heat for 10min. And (3) filtering with a 200-mesh screen to obtain a second pot of sheep bone soup base, mixing with the first pot of soup base in the step (3), adding 2% of salt, 0.04% of pepper powder and 0.2% of chicken essence, uniformly stirring, cooling, and collecting upper layer of sheep oil and grease and lower layer of sheep bone soup.
(6) Pumpkin seed melon seed protein and pectin are mixed according to the proportion of 1:1 (w/w) is mixed and dissolved in drinking water, the final mass concentration is 1-2%, the mixture is stirred overnight, the pH is regulated to 5.0 by lemon juice, and the mixture is continuously stirred at room temperature for 3 hours, so as to obtain aqueous phase solution. And (3) heating and dissolving the collected upper layer sheep oil grease in the step (5) to obtain an oil phase. The aqueous phase solution was heated to 60 ℃, after which the oil phase was slowly added to the aqueous phase. Homogenizing the mixture under 4000rpm, intermittently homogenizing for 5min, and suspending for 1min for 3 times to obtain adeps Caprae Seu Ovis emulsion.
(7) Adding the mutton fat emulsion in the lower layer of the mutton bone soup in the step (5), homogenizing at normal temperature and pressure (1000 rpm,10 min), performing ultrasonic degassing treatment (30 min, power 600W, frequency 40 KHz), and finally performing high-temperature instantaneous sterilization and filling.
The sheep bone soup prepared above was stored at 4 ℃ for 14 days at room temperature, and then the appearance, the content of umami amino acids and the flavor (electronic nose) of the bone soup were analyzed.
Comparative example 5:
In comparison with example 3, this comparative example 5 was not subjected to the ultrasonic treatment in step (2), the addition of reducing sugar and amino acid in step (3), and the complex protease and lipase treatment in step (4). The remaining steps were the same as in example 3.
Comparative example 6:
in contrast to example 3, this comparative example 6 did not proceed with the preparation and addition of the oil-in-water emulsion in step (6) and step (7). The remaining steps were the same as in example 3.
The measurement result of the delicious amino acid of the sheep bone soup is shown in fig. 1 (c), the delicious amino acid content of the sheep bone soup in the example 3 is similar to that of the comparative example 6, and the delicious amino acid content of the sheep bone soup is obviously higher than that of the sheep bone soup in the comparative example 1 and is 1.53 and 1.56 times of that of the sheep bone soup in the comparative example 1. This indicates that the bone soup has insufficient protein hydrolysis and low amino acid content without ultrasonic treatment and without adding compound protease. The highest Glu and Asp contents in the sheep bone soup in example 3 and comparative example 6 show that the contents of the four delicious amino acids are not greatly different, which indicates that the addition of the oil-in-water emulsion has little influence on the content of the delicious amino acids in the sheep bone soup, and the processes of ultrasonic treatment, reducing sugar and amino acid addition, compound protease treatment and the like can influence the change of the content of the delicious amino acids in the sheep bone soup, and influence the delicious taste of the sheep bone soup. As shown in fig. 2 (c). The trend of the response value of the electronic nose sensor to the sheep bone soup sample is similar to that of the pig bone soup and the ox bone soup. In comparison to comparative examples 5 and 6, sheep bone soup example 3 had the highest sensor signal response value. Ultrasonic, enzymolysis, maillard reaction and the addition of the mutton fat emulsion can increase the flavor of the bone soup. The mutton fat contained in the emulsion can be released when heated, so that the fragrance of the bone soup is increased. The sheep bone soup is rich in milk white, has fluidity and higher consistency than that of comparative example 6, which is probably due to the existence of grease, protein, pectin and other components in the emulsion, and the consistency and turbidity of the bone soup are increased. The sample of the sheep bone soup example 3 is stored for 14 days at normal temperature, no obvious layering phenomenon is found, and the bone soup is uniform and stable.
Claims (10)
1. The composite method for enhancing the flavor of the meat and bone soup base and enhancing the aroma is characterized by mainly comprising the following steps of:
(1) Cleaning animal meat and bone with clear water, crushing, scalding in a pot, adding small amount of ginger slices, green Chinese onion and cassia bark, boiling, taking out meat and bone, and washing with warm water to obtain froth;
(2) Placing the meat and bone washed by the warm water in the step (1) into an ultrasonic extractor, adding boiling water, and performing ultrasonic treatment to obtain meat and bone primary soup;
(3) Transferring the meat-bone primary soup obtained in the step (2) into a saucepan, boiling with strong fire, decocting with slow fire for 2 hours, adding reducing sugar and amino acid, continuously decocting for 1 hour, and filtering with a 200-mesh screen to obtain first-pot meat-bone soup and meat-bone residues;
(4) Adding warm water and compound protease into the first pot meat bone slag obtained in the step (3), uniformly stirring, carrying out enzymolysis for 1.5-2 h at 50 ℃, and then adding lipase for enzymolysis for 1.5-2 h at 37 ℃ to obtain meat bone soup slag zymolyte;
(5) Steaming and boiling the meat bone soup residue enzymatic hydrolysate in the step (4) in a high-pressure cooker, and preserving heat for 10-20 min;
(6) Filtering the steamed meat and bone soup residue enzymatic hydrolysate obtained in the step (5) by using a 200-mesh screen to obtain a second pot meat and bone soup base, mixing the second pot meat and bone soup base with the first pot meat and bone soup base obtained in the step (3) to obtain a mixed meat and bone soup base, adding salt, pepper powder and chicken essence, uniformly stirring, cooling at normal temperature, and collecting upper-layer grease and lower-layer mixed meat and bone soup;
(7) Mixing the upper layer oil collected in the step (6) with pumpkin seed melon seed protein and pectin to prepare an oil-in-water emulsion, adding the oil-in-water emulsion into the lower layer mixed meat-bone soup obtained in the step (6), homogenizing at normal temperature and normal pressure, and then carrying out ultrasonic degassing treatment to obtain the meat-bone soup mixed with the oil-in-water emulsion; the addition amount of the oil-in-water emulsion is 5-10% of the weight of the lower mixed meat-bone soup obtained in the step (6); the homogenization conditions: the rotating speed of the homogenizer is 1000-1500 rpm, and the homogenizing time is 5-10 min; the ultrasonic treatment time is 30-60 min, the power is 600-700W, and the frequency is 40-60 KHz;
(8) And (3) carrying out high-temperature instant sterilization on the meat-bone soup of the mixed oil-in-water emulsion obtained in the step (7), and then filling.
2. The method for compounding a meat and bone soup base with flavor enhancement and aroma enhancement according to claim 1, wherein in the step (1), meat and bone is crushed into less than 10-15 cm, and meat and bone in a pot: the water mass ratio is 1:3 (w/w), the addition amount of the ginger slices, the green Chinese onion and the cinnamon is 1% of the weight of the meat bone.
3. The method for compounding the flavor enhancement and fragrance enhancement of the meat-bone soup base according to claim 1, wherein in the step (2), the amount of the added boiling water is 2.5-4 times of the weight of the meat-bone, the ultrasonic treatment time is 30-60 min, the power is 600-700W, and the frequency is 40-60 KHz.
4. The method for compounding the flavor enhancement and aroma enhancement of the meat-bone soup base according to claim 1, wherein the reducing sugar in the step (3) is a mixture of xylose, fructose, glucose and galactose, and the mass ratio is 3:2:1:1 (w/w/w), wherein the addition amount is 0.5-1% of the weight of the meat bone, the amino acid is a mixture of lysine, glycine and arginine, and the mass ratio is 1:1:1 (w/w/w) and the addition amount is 0.3-0.5% of the weight of the meat bone.
5. The method for enhancing the flavor of a meat and bone soup base and enhancing the flavor of the meat and bone soup base according to claim 1, wherein in the step (4), the amount of added warm water is 1.5-2.5 times of the weight of the first pot meat and bone residues.
6. The method for enhancing the flavor of a meat and bone soup according to claim 1, wherein the compound protease in the step (4) is a mixture of trypsin, aminopeptidase and flavourzyme, and the ratio is 2:2:1 (w/w/w), the addition amount is 0.5-1% of the weight of the meat bone, and the addition amount of the lipase is 0.5-0.7% of the weight of the meat bone.
7. The method for compounding a meat and bone soup base with flavor enhancement and aroma enhancement according to claim 1, wherein in the step (5), the autoclave is steamed for 10-15 min after the air is filled.
8. The method for enhancing the flavor of a meat-bone soup base and enhancing the aroma of the meat-bone soup base according to claim 1, wherein in the step (6), the addition amount of salt, pepper and chicken essence is 2% -3%, 0.04% -0.1% and 0.2% -0.4% of the weight of the mixed meat-bone soup base respectively.
9. The method for compounding a meat and bone soup base with flavor enhancement and aroma enhancement according to claim 1, wherein in the step (7), the oil-in-water emulsion is prepared by the following steps: pumpkin seed melon seed protein and pectin are mixed according to the proportion of 1:1 (w/w) is mixed and dissolved in drinking water to make the mass concentration of the protein-pectin mixture be 1-2%, the mixture is stirred overnight, the pH value is regulated to 5.0 by lemon juice, and the mixture is continuously stirred at room temperature for 3 hours to obtain aqueous phase solution; heating and dissolving the collected upper layer grease in the step (6) to obtain an oil phase; heating the aqueous phase solution to 55-70 ℃, and then slowly adding the oil phase into the aqueous phase solution to obtain an oil-water mixture; homogenizing the oil-water mixture, wherein the homogenizing condition is 4000-5000 rpm, intermittently homogenizing, working for 3-5 min, suspending for 1min, and executing for 3 times to obtain the oil-in-water emulsion.
10. The method for enhancing the flavor of a meat and bone soup base and enhancing the aroma of the meat and bone soup base according to claim 1, wherein in the step (8), the high-temperature instant sterilization temperature is 125-135 ℃, the treatment time is 20-30 s, and the canning temperature is 45-50 ℃.
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