Beef marrow bone zymolyte and application thereof

Abstract

The invention discloses beef marrow bone zymolyte and an application thereof in preparation of beef flavor. The beef marrow bone zymolyte is prepared by protease enzymolysis by taking beef bone mud as a raw material; the protease comprises neutral protease, flavourzyme and papain in the weight ratio of (3 to 5): (2 to 5): (2 to 5); the enzymolysis temperature is 45 to 55 DEG C; the enzymolysis time is 2 to 3 hours; and the beef bone mud is prepared by grinding the beef marrow bone. The beef flavor prepared from the beef marrow bone zymolyte disclosed by the invention through a Maillard reaction has unique beef marrow characteristic aroma; the fragrance is lasting and the flavor is unique; and flowing beef breath smell can be generated.

Description

technical field [0001] The invention relates to an enzymolyzed animal protein, in particular to an enzymatic hydrolyzate of bovine rod bones. Background technique [0002] The nutritional value of beef stick bones is very high, rich in protein, fat, mineral elements and other nutrients, which are easily absorbed by the human body. A variety of flavor substances can be produced after enzymatic hydrolysis of beef stick bones. The meat flavor prepared by the Maillard reaction as a raw material belongs to the category of natural flavors. It has high nutritional value, unique flavor, compelling aroma and long-lasting fragrance. [0003] Twenty years ago, we generally used chemical methods, freezing and pulverizing methods, and steaming methods to extract beef stick bones, but the input cost was high, and most of the nutrients in it were destroyed, and because of the low extraction rate, The effect is not ideal. However, in recent years, with the rapid development of enzymat...

AI Technical Summary

Problems solved by technology

[0003] Twenty years ago, we generally used chemical methods, freezing and pulverizing methods, and steaming methods to extract beef stick bones, but the input cost was high, and most of the nutrients in it were destroyed, and because of the low extraction rate, Unsatisfactory effect

However, traditional enzymatic hydrolysis mostly uses a single enzyme, which has a small range of action, low enzymatic hydrolysis efficiency, and insufficient product components.