Method for preparing meat flavor precursor by controlling enzymolysis-mild heating oxidation of fats

Abstract

The invention discloses a method for preparing a meat flavor precursor by firstly utilizing lipase to carry out proper enzymolysis on fats and then regulating oxidation of enzymolysis products through mild heating. The method is characterized by comprising the following steps: firstly adding 10-50g of 0.05-0.2mol / L phosphate buffer with the pH value of 6-10 into 50-100g of fats and adding 1000-2500U / g of lipase of a substrate to carry out enzymolysis at 30-50 DEG C for 2-6 hours to obtain the fat enzymolysis products; and then pumping air into the enzymolysis products to carry out heating oxidation, wherein the concentration of the substrate is 50-90%; the air flow is 5-150L / 100g.h; the oxidation temperature is 50-100 DEG C; the oxidation time is 30 minutes to 4 hours; and the stirring speed is 100-500r / min (revolutions per minute). The method has the advantages of mild oxidation condition, easiness in regulation and oxidation, less byproducts, low energy consumption and easiness in realizing industrial enlargement. The prepared fat oxidation products are rich in the characteristic meat flavor precursor, and combined with the sensory evaluation of the Maillard reaction products, the selected oxidized fats can be used for producing the meat flavor with full flavor, prominent characteristic aroma, aromatic flavor and stable quality.

Description

technical field [0001] The invention relates to a kind of raw material of animal fat, which first hydrolyzes part or all of the fat into free fatty acid under the catalysis of lipase, and then uses mild heating conditions to control its oxidation, so as to obtain the meat-flavored pre-preserved meat flavor rich in characteristic meat flavor. bodily method. Background technique [0002] The Maillard reaction has always been a hot topic in the study of meat flavor, and studies have shown that the basic meat aroma and general taste of cooked meat can be obtained by heating water-soluble components in meat (such as amino acids, peptides, carbohydrates, nucleotides, thiamine, etc.), but the characteristic flavor difference of different varieties of meat is formed by the heating of its specific lipids. Volatile derivatives produced by thermal degradation of lipids play an important role in the formation of ideal meat aroma whether they are directly used as aroma compounds or as r...

AI Technical Summary

Problems solved by technology

However, the first technique needs to be carried out under higher temperature and anhydrous conditions, which not only has the disadvantages of high energy consumption and air drying, but also increases the randomness of fat oxidation sites caused by high temperature, and there are more oxidation by-products. It is difficult to control oxidation in a targeted manner, and it is easy to cause excessive oxidation and produce off-flavors such as hala; although the second technology overcomes some shortcomings in the first technology, the lipoxygenase used is to catalyze the free polyunsaturated fat in fat. Oxidation of fatty acids, while the content of unsaturated fatty acids in livestock and poultry fat is low, and mainly exists in the form of triglycerides, so the catalytic oxidation efficiency is low, not enough to provide rich or capable of releasing important meat flavor precursors fat oxidation products