CN1759737A - Method for producing essence i nflesh odor thorugh extrusion technique - Google Patents
Method for producing essence i nflesh odor thorugh extrusion technique Download PDFInfo
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- CN1759737A CN1759737A CNA2004100723280A CN200410072328A CN1759737A CN 1759737 A CN1759737 A CN 1759737A CN A2004100723280 A CNA2004100723280 A CN A2004100723280A CN 200410072328 A CN200410072328 A CN 200410072328A CN 1759737 A CN1759737 A CN 1759737A
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Abstract
A process for preparing the essence with meat taste includes such steps as preheating the extruder to a predefined temp, charging the raw materials in it, extruding while high-pressure and-temp Maillard reaction to obtain resultant essence, cooling, pulverizing, mixing it with additive perfume, drying agent, carrier and flavouring, and stirring. Its advantages are unique taste and strong fragrance.
Description
Technical field
The present invention relates to produce the method field of meat flavor.
Background technology
Meat flavor is a kind of food additives that are widely used in the products such as instant noodles, meat products, flavouring and chickens' extract, has obtained development rapidly since nineteen nineties.The conventional production methods of meat flavor is as follows: the first step is various raw materials such as amino acid, reduced sugar to be joined by a certain percentage carry out Maillard reaction (reaction that takes place between amino acid and the reduced sugar) in the reactor, and reaction produces reaction flavor.The reaction flavor local flavor changes with the variation in moisture activity, reaction temperature, reaction pressure and the reaction time of composition of raw materials, reaction system.Second step was other raw materials such as reaction flavor and maltodextrin, salt, monosodium glutamate to be mixed obtain liquid reactions spices in material-compound tank, and liquid reactions spices also can pass through spray-drying again obtain the powdery reaction flavor.The 3rd step was various natural or natural equivalent spices and solvent (as: ethanol, propane diols, salad wet goods) to be joined in the material-compound tank by a certain percentage mix, and obtained allocating spices.The 4th step was reaction flavor, allotment spices and other raw materials (as carrier, drier etc.) to be joined in the mixer by a certain percentage mix, and obtained meat flavor.
The key of the conventional production methods of meat flavor is to carry out Maillard reaction in reactor, produce reaction flavor by Maillard reaction, the condition of Maillard reaction is in the traditional handicraft: moisture content 40-90%, 100 ℃-130 ℃ of reaction temperatures, reaction pressure 0.1-0.3MPa.Obtain under this condition a little less than the roasting perfume (or spice) of product spices, and roasting perfume (or spice) is the important component part that product presents meat flavour.In addition, traditional handicraft is produced in reactor, can not produce continuously, and the production cycle is long, and production efficiency is low, the production cost height.
Summary of the invention
Technical problem to be solved by this invention is, a kind of method of producing essence i nflesh odor thorugh extrusion technique is provided, in extruder, carry out Maillard reaction and produce reaction flavor, the moisture content 5-30% of reaction system, 90 ℃-180 ℃ of reaction temperatures, reaction pressure 1-2MPa, this is that traditional handicraft is inaccessible.Obtain the roasting aromatic strongly fragrant of reaction flavor under this condition, unique flavor.Can produce continuously, with short production cycle, the production efficiency height, production cost is low.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: the method for producing essence i nflesh odor thorugh extrusion technique comprises various natural perfume materials and natural equivalent spices and solvent, join in the material-compound tank by formula rate, mix and obtain allocating the spices method of (claiming the spices perfume base again), also comprise following method;
(1). mix raw materials for production
Raw materials for production are joined in the mixer by formula rate mix, obtain extruding raw material;
(2). extruding reaction spices
Extruder is preheating to assigned temperature: 50 ℃-100 ℃ of mixed zones, 80 ℃-150 ℃ of shear zones, 90 ℃-180 ℃ of melting zones; The extruding raw material that mixes is joined in the loading hopper of extruder, start extruder, adjust screw speed to 50-500 rev/min of setting value; At the uniform velocity reinforced the extruding, charging rate was controlled at 10-500Kg/ hour; Raw material is extruded in extruder, and carrying out under high temperature, high pressure with the Maillard reaction is the thermal response of key reaction, produces reaction flavor, and reaction flavor is discharged by the discharging opening of extruder, and the reaction flavor cool to room temperature obtains the reaction flavor of powdery after the pulverizing;
(3). produce meat flavor
With the reaction flavor of powdery directly as meat flavor;
Reaction flavor, drier, carrier and the flavor enhancement of powdery are joined in the mixer by formula rate, mix, obtain meat flavor;
Reaction flavor, allotment spices, drier, carrier and the flavor enhancement of powdery are joined in the mixer by formula rate, mix, obtain meat flavor;
One of prescription of described producing essence i nflesh odor thorugh extrusion technique is:
Glucose 10%, glycine 5%, L-cysteine hydrochloride 5%, VB1 1%, concise butter 2%, dusty yeast 20%, water 10%, ground rice 47%.
Described extruder is one of twin (double) screw extruder, single-screw extrusion machine, multiscrew extrusion machine.
The invention has the beneficial effects as follows:
1. the meat flavor that obtains of extrusion technique is roasting aromatic strongly fragrant, and unique flavor obviously is better than the product that traditional handicraft is produced.
2. extrusion technique can make reaction, drying, one step of sterilization finish, and reaction flavor can be produced continuously, and is with short production cycle, the production efficiency height, and production cost is low.
Description of drawings
1. Fig. 1 is an extrusion process process schematic diagram.
2. Fig. 2 is the temperature time curve of extrusion process process.
3. Fig. 3 is the pressure time curve of extrusion process process.
In the drawings:
1. 2. mixed zones, first order helical feed district
3. 4 shear zones, second level helical feed district
5. HTHP district 6 charging apertures
7. discharging opening
The specific embodiment
Below in conjunction with the drawings and specific embodiments the utility model is described in further detail:
One. raw materials for production
Used raw materials for production are as follows:
1) each seed amino acid: glycine, alanine, cysteine, cysteine hydrochloride, leucine, proline, arginine, phenylalanine, methionine, cystine, glutamic acid, isoleucine, threonine, serine, asparatate, valine, tryptophan, lysine etc.
2) reduced sugar: glucose, D-wood sugar, ribose, rhamnose, arabinose, sucrose, galactolipin, glucose syrup etc.
3) carrier: flour, ground rice, starch, corn flour, bean cake powder, bean powder etc.
4) other raw materials: hydrolytic plant protein powder, hydrolyzed animal protein, yeast extract, fat (ox, pig, chicken, soybean wet goods), taurine, VB1, VC, water etc.
Two. raw materials for production shared ratio in prescription
Amino acid/11 %-20%, reduced sugar 1%-20%, carrier 20%-80%, dusty yeast 1%-40%, hydrolytic plant protein powder 1%-40%, hydrolyzed animal protein 1%-40%, VB1 0-5%, VC 0-5%, fatty 0-10%, water 0-20%.Because of the kind of meat flavor is different with requirement, the ratio difference of raw materials for production is very big, and the prescription among the embodiment is concrete prescription.
Three. production equipment
Use twin (double) screw extruder, mixer, pulverizer.The workspace of twin (double) screw extruder is divided into mixed zone, shear zone, melting zone.
Four. production technology
1. mixing raw materials for production
Above-mentioned raw materials for production are joined in the mixer by formula rate mix, obtain extruding raw material.
2. extruding reaction spices
Twin (double) screw extruder is preheating to assigned temperature: 50 ℃-100 ℃ of mixed zones, 80 ℃-150 ℃ of shear zones, 90 ℃-180 ℃ of melting zones.The extruding raw material that mixes is joined in the loading hopper of twin (double) screw extruder, start extruder, adjust screw speed to 50-500 rev/min of setting value.At the uniform velocity reinforced the extruding, charging rate was controlled at 10-500Kg/ hour.Raw material is extruded in twin (double) screw extruder, carry out the thermal response that Maillard reaction is key reaction under HTHP, produce reaction flavor, reaction flavor is discharged by the discharging opening 7 of extruder, the reaction flavor cool to room temperature obtains the reaction flavor of powdery after the pulverizing.
Fig. 1 is an extrusion process process schematic diagram.Fig. 2 is the temperature time curve of extrusion process process.Fig. 3 is the pressure time curve of extrusion process process.
By in the extrusion process process schematic diagram as seen, extruding raw material is entered by the charging aperture 6 of twin (double) screw extruder, behind first order helical feed district 1,2 mix in the mixed zone, and continue to be fed forward in second level helical feed district 3, extruding raw material is 3 compressed very fine and close in second level helical feed district, and the rotation of helical blade is pushed and sheared raw material, causes the mechanically deform of frictional heat and material particles.Extruding raw material is 4 shearings that are squeezed in the shear zone, the result of high shear raises the extruding raw material temperature, pressure, and transform to the plasticity attitude by solid-state, the final plasticity molten mass that forms thickness, the plasticity molten mass advances in the preceding HTHP district 5 of molding die, material has been finished full fluidization, is extruded by discharging opening 7 at last, extrudes back pressure and reduces to normal pressure and expanded rapidly.The temperature time curve of extrusion process process is seen Fig. 2, and the pressure time curve of extrusion process process is seen Fig. 3.Temperature and pressure in the machine chamber raises after by forward direction gradually, and temperature can reach 150 ℃-200 ℃, and pressure can reach more than the 1Mpa.
3. produce allotment spices
With various natural perfume materials and natural equivalent spices and solvent, join in the material-compound tank by formula rate, mix and obtain allocating spices.10 ℃-60 ℃ of whipping temps, mixing time 10-30 minute.It is identical with the method for prior art to produce allotment spices.
4. production meat flavor
With the reaction flavor of powdery directly as meat flavor;
Reaction flavor, drier, carrier and the flavor enhancement of powdery are joined in the mixer by formula rate, mix, obtain meat flavor;
Reaction flavor, allotment spices, drier, carrier and the flavor enhancement of powdery are joined in the mixer by formula rate, mix, obtain meat flavor.
Embodiment
The composition of raw materials of producing essence i nflesh odor thorugh extrusion technique is:
Glucose 10%, glycine 5%, L-cysteine hydrochloride 5%, VB1 1%, concise butter 2%, dusty yeast 20%, water 10%, ground rice 47%.
By prescription each raw material joined to mix in the mixer and obtain extruding raw material, its moisture content is 17%.Twin (double) screw extruder is preheating to assigned temperature, and the mixed zone temperature is 70 ℃, and the shear zone is 120 ℃, and melting zone is 170 ℃.Extruding raw material is joined in the loading hopper of twin (double) screw extruder, start extruder, adjusting screw speed is 200 rev/mins.By 70Kg/ hour speed extruding raw material is joined the extruder from loading hopper and to push.Reaction flavor cool to room temperature after the extruding is pulverized the powdery reaction flavor that obtains meat flavor.Various natural perfume material and natural equivalent spices and solvent are joined in the material-compound tank by formula rate, mix and obtain allocating spices.30 ℃ of whipping temps, mixing time 10 minutes.The powdery reaction flavor of meat flavor, allotment spices, drier, carrier and flavor enhancement join in the mixer by formula rate, mix, and obtain the meat flavor of roasting aromatic strongly fragrant, unique flavor.
Claims (3)
1. the method for a producing essence i nflesh odor thorugh extrusion technique, comprise various natural perfume materials and natural equivalent spices and solvent, join in the material-compound tank by formula rate, mix and obtain allocating the spices method of (claiming the spices perfume base again), it is characterized in that: the method for producing essence i nflesh odor thorugh extrusion technique also comprises following method;
(1). mix raw materials for production
Raw materials for production are joined in the mixer by formula rate mix, obtain extruding raw material;
(2). extruding reaction spices
Extruder is preheating to assigned temperature: 50 ℃-100 ℃ of mixed zones, 80 ℃-150 ℃ of shear zones, 90 ℃-180 ℃ of melting zones; The extruding raw material that mixes is joined in the loading hopper of extruder, start extruder, adjust screw speed to 50-500 rev/min of setting value; At the uniform velocity reinforced the extruding, charging rate was controlled at 10-500Kg/ hour; Raw material is extruded in extruder, and carrying out under high temperature, high pressure with the Maillard reaction is the thermal response of key reaction, produces reaction flavor, and reaction flavor is discharged by the discharging opening of extruder, and the reaction flavor cool to room temperature obtains the reaction flavor of powdery after the pulverizing;
(3). produce meat flavor
With the reaction flavor of powdery directly as meat flavor;
Reaction flavor, drier, carrier and the flavor enhancement of powdery are joined in the mixer by formula rate, mix, obtain meat flavor;
Reaction flavor, allotment spices, drier, carrier and the flavor enhancement of powdery are joined in the mixer by formula rate, mix, obtain meat flavor;
2. the method for producing essence i nflesh odor thorugh extrusion technique according to claim 1, it is characterized in that: one of prescription of producing essence i nflesh odor thorugh extrusion technique is:
Glucose 10%, glycine 5%, L-cysteine hydrochloride 5%, VB1 1%, concise butter 2%, dusty yeast 20%, water 10%, ground rice 47%.
3. the method for producing essence i nflesh odor thorugh extrusion technique according to claim 1, it is characterized in that: extruder is one of twin (double) screw extruder, single-screw extrusion machine, multiscrew extrusion machine.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100723280A CN100512677C (en) | 2004-10-15 | 2004-10-15 | Method for producing essence in flesh odor thorugh extrusion technique |
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| CNB2004100723280A CN100512677C (en) | 2004-10-15 | 2004-10-15 | Method for producing essence in flesh odor thorugh extrusion technique |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715938A (en) * | 2009-11-26 | 2010-06-02 | 天津春发食品配料有限公司 | Method for preparing thermal reaction essence |
| CN102077977A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Method for preparing essence with chicken flavor |
| CN102240003A (en) * | 2010-05-14 | 2011-11-16 | 上海新农饲料有限公司 | Puffed full-fat soybean powder as well as preparation method and composition thereof |
| CN101322545B (en) * | 2008-07-15 | 2012-01-11 | 河南京华食品科技开发有限公司 | Method for preparing non-meat mutton powder from degreasing soybean meal |
| CN102326756A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Prawn flavor essence prepared by adopting extruding technology |
| CN101744214B (en) * | 2010-01-14 | 2012-05-09 | 仲恺农业工程学院 | Preparation method of natural pork-flavor essence |
| CN102634229A (en) * | 2012-04-13 | 2012-08-15 | 蔡家俊 | Method for producing powder caramel color through combination of spiral conveyer and extruder |
| CN101690578B (en) * | 2009-09-03 | 2012-09-05 | 天津春发生物科技集团有限公司 | Pork-flavor essence |
| CN110663930A (en) * | 2019-10-29 | 2020-01-10 | 天津科技大学 | Preparation method of burnt coffee-flavored meat-flavored essence and product thereof |
-
2004
- 2004-10-15 CN CNB2004100723280A patent/CN100512677C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322545B (en) * | 2008-07-15 | 2012-01-11 | 河南京华食品科技开发有限公司 | Method for preparing non-meat mutton powder from degreasing soybean meal |
| CN101690578B (en) * | 2009-09-03 | 2012-09-05 | 天津春发生物科技集团有限公司 | Pork-flavor essence |
| CN101715938A (en) * | 2009-11-26 | 2010-06-02 | 天津春发食品配料有限公司 | Method for preparing thermal reaction essence |
| CN102077977A (en) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | Method for preparing essence with chicken flavor |
| CN101715938B (en) * | 2009-11-26 | 2012-12-26 | 天津春发生物科技集团有限公司 | Method for preparing thermal reaction essence |
| CN101744214B (en) * | 2010-01-14 | 2012-05-09 | 仲恺农业工程学院 | Preparation method of natural pork-flavor essence |
| CN102240003A (en) * | 2010-05-14 | 2011-11-16 | 上海新农饲料有限公司 | Puffed full-fat soybean powder as well as preparation method and composition thereof |
| CN102326756A (en) * | 2011-05-30 | 2012-01-25 | 天津春发食品配料有限公司 | Prawn flavor essence prepared by adopting extruding technology |
| CN102634229A (en) * | 2012-04-13 | 2012-08-15 | 蔡家俊 | Method for producing powder caramel color through combination of spiral conveyer and extruder |
| CN110663930A (en) * | 2019-10-29 | 2020-01-10 | 天津科技大学 | Preparation method of burnt coffee-flavored meat-flavored essence and product thereof |
| CN110663930B (en) * | 2019-10-29 | 2022-11-08 | 天津科技大学 | A kind of preparation method and product of coke aroma coffee meat flavor essence |
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| CN100512677C (en) | 2009-07-15 |
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Denomination of invention: Method for producing essence i nflesh odor thorugh extrusion technique Effective date of registration: 20121012 Granted publication date: 20090715 Pledgee: Bank of Dalian Co Tianjin branch Pledgor: Tianjin Chunfa Biotechnology Group Co., Ltd. Registration number: 2012990000601 |
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