CN103099181A - Preparation method of natural thermal reaction meat flavor base material - Google Patents
Preparation method of natural thermal reaction meat flavor base material Download PDFInfo
- Publication number
- CN103099181A CN103099181A CN2013100655475A CN201310065547A CN103099181A CN 103099181 A CN103099181 A CN 103099181A CN 2013100655475 A CN2013100655475 A CN 2013100655475A CN 201310065547 A CN201310065547 A CN 201310065547A CN 103099181 A CN103099181 A CN 103099181A
- Authority
- CN
- China
- Prior art keywords
- preparation
- blood
- flavor base
- base material
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
一种天然热反应肉味风味基料的制备方法，包括以下步骤：调节蛋白质质量分数为4～8%的血液，用4mol/L的NaOH溶液调节其pH至8.0～8.5，加入其重量9～10‰的风味蛋白酶和1.5～2.5‰的胰酶，于50～55℃下酶解1.5～4h，95℃灭酶5min，冷却，2770×g离心15min，收集上清液即为血蛋白酶解产物；血蛋白酶解产物100份，用4mol/L的NaOH或6mol/L的HCl溶液调节pH至7～8，加入半胱氨酸1～2份，葡萄糖5～15份混合均匀，充分溶解后加入反应釜内在100℃～120℃反应10～150min，反应产物即为热反应肉类风味基料。本方法得到的产品天然、安全、肉香浓郁，且生产成本低。A method for preparing a natural heat-responsive meat flavor base material, comprising the following steps: adjusting blood with a protein mass fraction of 4-8%, adjusting its pH to 8.0-8.5 with 4mol/L NaOH solution, adding 9-8% of its weight 10‰ flavor protease and 1.5-2.5‰ trypsin, hydrolyze at 50-55°C for 1.5-4h, inactivate enzyme at 95°C for 5min, cool, centrifuge at 2770×g for 15min, collect the supernatant as the hydrolyzed product of blood protein ; 100 parts of blood protein hydrolyzate, adjust the pH to 7-8 with 4mol/L NaOH or 6mol/L HCl solution, add 1-2 parts of cysteine, 5-15 parts of glucose, mix well, fully dissolve and add React in the reaction kettle at 100°C-120°C for 10-150 minutes, and the reaction product is the heat-reactive meat flavor base material. The product obtained by the method is natural, safe, rich in meat flavor and low in production cost.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of preparation method of natural thermal response meat flavour local flavor base-material.
Background technology
In recent years, quickening along with people's rhythm of life, driven developing rapidly of the relevant food industries such as catering trade and various instant food, leisure food, and the raising along with people's living standard, the consumer is more and more higher to the requirement of food color, and these are all promoting the fast development of flavorant industry.As the saying goes: " bread is the staff of life, and food is with An Weixian ".Current people more and more pay attention to food security, and the food with natural, convenient, delicious food and multifunctional characteristics is more and more favored, back to nature, and oneself becomes the trend in epoch to seek pollution-free food.Current meat essence has been complied with this trend, develops into take natural animal-plant protein hydrolysate as raw material, produces natural meat flavor by Maillard reaction.Satisfying on the basis of people for the flavor taste requirement, also guaranteed the security of product.But the raw material that these natural materials often use is to comprise the expensive livestock and poultry meats such as chicken, duck, pork, beef, mutton, the flesh of fish, causes product price high.
As the livestock and poultry blood of abattoir by product, have suitable rich in natural resources.But the utilization for livestock and poultry blood lacks depth ﹠ wideth at present, and wastes more.Protein content is at 18～22% pig blood, and is suitable with the protein content of lean pork, pig blood account for live body heavy 5%.Equally, for other slaughtering accessory substance blood such as duck blood, protein belongs to the main chemical compositions of solid content, along with the development of meat products industry, the year amount of butchering of live pig increases severely day by day, and a large amount of blood go out of use, not only waste resource, also caused environmental pollution.
Summary of the invention
The object of the invention is to overcome above-mentioned shortcoming and provide a kind of natural, safety, meat aromatic strongly fragrant, and the preparation method of the low natural thermal response meat flavour local flavor base-material of production cost.
The preparation method of a kind of natural thermal response meat flavour local flavor base-material of the present invention comprises the following steps:
(1) preparation of hemalbumin enzymolysis product: adjusting protein quality mark is 4～8% blood, NaOH solution with 4mol/L is regulated its pH to 8.0～8.5, the pancreatin that adds the flavor protease and 1.5 of its weight 9～10 ‰～2.5 ‰, in 50～55 ℃ of lower enzymolysis 1.5～4h, 95 ℃ of enzyme 5min that go out, cooling, the centrifugal 15min of 2770 * g collects supernatant and is the hemalbumin enzymolysis product;
(2) preparation of thermal response local flavor base-material: 100 parts of hemalbumin enzymolysis products, regulate pH to 7～8 with the NaOH of 4mol/L or the HCl solution of 6mol/L, add 1～2 part of cysteine, 5～15 parts of glucose mix, fully add inherent 100 ℃～120 ℃ reaction 10～150min of reactor after dissolving, product is thermal response meat flavor base-material.
The preparation method of above-mentioned a kind of natural thermal response meat flavour local flavor base-material, wherein: blood is pig blood, duck blood.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions: utilize blood to prepare meat essence, not only provide good utilizing approach, the reduction wasting of resources, environmental contamination reduction and improve livestock and poultry industry added value for this accessory substance, and due to its price advantage, can significantly reduce the production cost of finished product meat essence, thereby, have the marketing prospect.
The specific embodiment of the present invention is provided in detail by following examples.
The specific embodiment
Embodiment 1
A kind of preparation method of natural thermal response meat flavour local flavor base-material comprises the following steps:
(1) preparation of porcine haemoglobin enzymolysis product: adjusting protein quality mark is 4% porcine haemoglobin liquid 1L, NaOH solution with 4mol/L is regulated its pH to 8.5, add 9g flavor protease and 1.5g pancreatin, 50 ℃ of lower enzymolysis 4h, enzyme 5min goes out under 95 ℃, cooling, the centrifugal 15min of 2770 * g collects supernatant and is the porcine haemoglobin enzymolysis product.
(2) preparation of thermal response meat flavor base-material: porcine haemoglobin enzymolysis product 500mL, regulate initial pH 7, add the 5g cysteine, 25g glucose mixes, fully add after dissolving and react 150 min in reactor under 100 ℃, product is thermal response meat flavor base-material.
Embodiment 2
A kind of preparation method of natural thermal response meat flavour local flavor base-material comprises the following steps:
(1) preparation of porcine haemoglobin enzymolysis product: adjusting protein quality mark is 6% porcine haemoglobin liquid 1L, NaOH solution with 4mol/L is regulated its pH to 8.15, add 9.8g flavor protease and 2.04g pancreatin, in 50.9 ℃ of lower enzymolysis 2h, enzyme 5min goes out under 95 ℃, cooling, in the centrifugal 15min of 2770 * g, collect supernatant and be the porcine haemoglobin enzymolysis product.
(2) preparation of thermal response meat flavor base-material: porcine haemoglobin enzymolysis product 500mL, regulate initial pH 7.5, add the 5g cysteine, 40g glucose mixes, fully add in reactor after dissolving and react 30min under 110 ℃, product is thermal response meat flavor base-material.
Embodiment 3
A kind of preparation method of natural thermal response meat flavour local flavor base-material comprises the following steps:
(1) preparation of porcine haemoglobin enzymolysis product: adjusting protein quality mark is 8% porcine haemoglobin liquid 1L, NaOH solution with 4mol/L is regulated its pH to 8.0, add 10g flavor protease and 2.5g pancreatin, in 55 ℃ of lower enzymolysis 1.5h, enzyme 5min goes out under 95 ℃, cooling, in the centrifugal 15min of 2770 * g, collect supernatant and be the porcine haemoglobin enzymolysis product.
(2) preparation of thermal response meat flavor base-material: porcine haemoglobin enzymolysis product 500mL, regulate initial pH 7.5, add cysteine 7g, glucose 50g mixes, fully add after dissolving and react 10 min in reactor under 120 ℃, product is thermal response meat flavor base-material.
Embodiment 4
A kind of preparation method of natural thermal response meat flavour local flavor base-material comprises the following steps:
(1) preparation of duck hemalbumin enzymolysis product: adjusting protein quality mark is 4% hemalbumin liquid 1L, NaOH solution with 4mol/L is regulated its pH to 8.5, add 9g flavor protease and 1.5g pancreatin, 50 ℃ of lower enzymolysis 4h, enzyme 5min goes out under 95 ℃, cooling, the centrifugal 15min of 2770 * g collects supernatant and is the hemalbumin enzymolysis product.
(2) preparation of thermal response meat flavor base-material: hemalbumin enzymolysis product 500mL, regulate initial pH 7, add the 5g cysteine, 25g glucose mixes, fully add after dissolving and react 150 min in reactor under 100 ℃, product is thermal response meat flavor base-material.
Embodiment 5
A kind of preparation method of natural thermal response meat flavour local flavor base-material comprises the following steps:
(1) preparation of duck hemalbumin enzymolysis product: adjusting protein quality mark is 6% hemalbumin liquid 1L, NaOH solution with 4mol/L is regulated its pH to 8.15, add 9.8g flavor protease and 2.04g pancreatin, in 50.9 ℃ of lower enzymolysis 2h, enzyme 5min goes out under 95 ℃, cooling, in the centrifugal 15min of 2770 * g, collect supernatant and be the porcine haemoglobin enzymolysis product.
(2) preparation of thermal response meat flavor base-material: hemalbumin enzymolysis product 500mL, regulate initial pH 8, add the 10g cysteine, 75g glucose mixes, fully add in reactor after dissolving and react 30min under 110 ℃, product is thermal response meat flavor base-material.
The above, it is only preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment does according to technical spirit of the present invention.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100655475A CN103099181A (en) | 2013-03-01 | 2013-03-01 | Preparation method of natural thermal reaction meat flavor base material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100655475A CN103099181A (en) | 2013-03-01 | 2013-03-01 | Preparation method of natural thermal reaction meat flavor base material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099181A true CN103099181A (en) | 2013-05-15 |
Family
ID=48307637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100655475A Pending CN103099181A (en) | 2013-03-01 | 2013-03-01 | Preparation method of natural thermal reaction meat flavor base material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099181A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125019A (en) * | 2017-12-15 | 2018-06-08 | 山东天博食品配料有限公司 | It is a kind of to utilize the method that chicken blood prepares thermal-reactive pet phagostimulant of fermenting |
| CN108142673A (en) * | 2017-12-15 | 2018-06-12 | 山东天博食品配料有限公司 | It is a kind of to utilize the method that ox blood prepares thermal-reactive pet phagostimulant of fermenting |
| CN108174969A (en) * | 2017-12-15 | 2018-06-19 | 山东天博食品配料有限公司 | A kind of method that thermal-reactive pet phagostimulant is prepared using swine blood fermentation |
| CN112251424A (en) * | 2020-10-24 | 2021-01-22 | 江门市亚东生物化工有限公司 | Compound protease for enzymolysis of animal blood cells |
| CN114794443A (en) * | 2021-11-29 | 2022-07-29 | 山东龙盛科达产业技术研究院有限公司 | Meat-flavor essence produced from livestock blood and preparation method thereof |
| CN116898025A (en) * | 2023-08-24 | 2023-10-20 | 中国农业大学 | A duck blood heat-responsive pet food attractant and its preparation method and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120169A (en) * | 1976-02-12 | 1977-10-08 | Ellco Protein | Production of seasoning composition |
| CN102894337A (en) * | 2012-10-30 | 2013-01-30 | 天津春发生物科技集团有限公司 | Natural pork flavor |
-
2013
- 2013-03-01 CN CN2013100655475A patent/CN103099181A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52120169A (en) * | 1976-02-12 | 1977-10-08 | Ellco Protein | Production of seasoning composition |
| CN102894337A (en) * | 2012-10-30 | 2013-01-30 | 天津春发生物科技集团有限公司 | Natural pork flavor |
Non-Patent Citations (3)
| Title |
|---|
| 曹新志，等: "水解鸡血蛋白制备肉味香精的研究", 《四川食品与发酵》 * |
| 江霞，等: "猪血蛋白的复合酶水解工艺条件优化研究", 《中国调味品》 * |
| 郑丽波，等: "水解猪血蛋白制备肉味香精工艺优化研究", 《农产品加工》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125019A (en) * | 2017-12-15 | 2018-06-08 | 山东天博食品配料有限公司 | It is a kind of to utilize the method that chicken blood prepares thermal-reactive pet phagostimulant of fermenting |
| CN108142673A (en) * | 2017-12-15 | 2018-06-12 | 山东天博食品配料有限公司 | It is a kind of to utilize the method that ox blood prepares thermal-reactive pet phagostimulant of fermenting |
| CN108174969A (en) * | 2017-12-15 | 2018-06-19 | 山东天博食品配料有限公司 | A kind of method that thermal-reactive pet phagostimulant is prepared using swine blood fermentation |
| CN112251424A (en) * | 2020-10-24 | 2021-01-22 | 江门市亚东生物化工有限公司 | Compound protease for enzymolysis of animal blood cells |
| CN114794443A (en) * | 2021-11-29 | 2022-07-29 | 山东龙盛科达产业技术研究院有限公司 | Meat-flavor essence produced from livestock blood and preparation method thereof |
| CN116898025A (en) * | 2023-08-24 | 2023-10-20 | 中国农业大学 | A duck blood heat-responsive pet food attractant and its preparation method and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103099181A (en) | Preparation method of natural thermal reaction meat flavor base material | |
| CN104855918B (en) | Beef-flavored essence preparation method | |
| CN101874590B (en) | Chicken bone protein zymolyte and chicken essence substrate prepared by same | |
| CN103750263B (en) | A kind of chicken paste essence and preparation method thereof | |
| CN104256479B (en) | A kind of method utilizing low value shrimp and shrimping beam trawl to prepare shrimp cream | |
| CN102551020A (en) | Preparation method of vegetarian meat solid seasoning with natural flavor | |
| CN103504120B (en) | A long-acting enzymatic hydrolysis method for plant protein | |
| CN105077140A (en) | Stomach-nourishing seasoning and preparation method thereof | |
| CN106136194A (en) | A kind of natural compound freshening seasoning and preparation method thereof | |
| CN101744214A (en) | A kind of preparation method of natural pork flavor essence | |
| CN108477619A (en) | A kind of preparation method of compound amino acid chelate calcium | |
| CN103190593A (en) | Roast chicken flavored powdery flavor and preparation method thereof | |
| CN102763764A (en) | Method for preparing chicken bone collagen powder | |
| CN102754811B (en) | Spiced pork taste essence and preparation method thereof | |
| CN104305131A (en) | Method for preparing meat spice by using sleeve-fish skin | |
| CN106234752A (en) | A kind of preparation method of instant Hemisalanx egg albumen powder | |
| CN103181533A (en) | Compound seasoning and preparation method thereof | |
| CN106616888A (en) | Potato and chicken meat rice sauce and preparation method thereof | |
| CN103829220B (en) | Seasoning base material prepared by use of by-product fish steak obtained through processing of freshwater fish, and preparation method and application thereof | |
| CN102342480A (en) | Method for making silkworm pupa Maillard reaction flavor seasoning | |
| CN104187762A (en) | A kind of processing method of skinned yak meat | |
| CN114601145A (en) | Method for processing seafood seasoning by using leftovers of peeled shrimps | |
| JP5802214B2 (en) | Process for producing processed meat food and enzyme preparation for modifying processed meat food | |
| CN105249406A (en) | Luncheon meat flavor paste and preparation method thereof | |
| CN104397661A (en) | Method of utilizing microwave technology to produce seafood seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |