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Fishy flavor agent for feed and preparation method of fishy flavor agent

A technology for flavoring agent and fishy fragrance, which is applied to the field of fishy fragrance flavoring agent and its preparation, can solve problems such as resource waste, and achieve the effects of solving waste, simple and easy preparation process and easy procurement.

Active Publication Date: 2013-12-11
成都大帝汉克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned waste of animal waste resources mentioned in the prior art, the fishy flavoring agent for feed provided by the present invention utilizes animal waste to be enzymatically hydrolyzed, then adds reducing sugars to carry out Maillard reaction, and then adds artificial synthetic essence to prepare Prepared, the fishy flavoring agent has a strong fishy smell, strong aroma, natural, and improves the animal's food intake

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0017] The preparation method of above-mentioned fishy flavor flavor agent is:

[0018] A. Preparation of fishy smell reactants: a. After colloidal grinding of meat wastes (artificially raised animals including pigs, cattle, chickens, and fish wastes), add 0.1% hydrolytic protease and 0.2% flavor protease according to their mass , after enzymatic hydrolysis at 55°C for 4 hours, the temperature was raised to 100°C to inactivate the enzyme for 30 minutes to obtain an enzymatic hydrolysis solution; b. Add 85% of the enzymatic hydrolysis solution, 2% arabinose, and 1 %, 5% yeast extract, 0.5% thiamine, 1% glutamic acid, 0.5% methionine, 2.5% arginine and 2.5% salt, react at 100°C for 2 hours, and get a fishy smell reaction product after cooling;

[0019] B. Mix furanone, ethyl maltol and glycerol triacetate in a stainless steel container, stir until completely dissolved, then add other liquid fragrances, and then fully stir to complete the preparation.

[0020] After repeated scr...

Embodiment 1

[0022] Betaine 1%; Trimethylamine 1%; 2-Methyl-3-Mercaptofuran 0.1%; Tetrahydropyrrole 0.3%; Hexahydropyridine 0.3%; Phenylethylamine 0.8%; 2-acetylpyridine 0.03%; Furanone 0.4%; ethyl maltol 1%; 2-acetylpyrazine 1.5%; 2,3,5-trimethylpyrazine 1.5%; 3-methylthiopropanal 0.5%; fishy smell reactant 40%; Triacetin 51.57%.

[0023] The preparation process of the above-mentioned fishy flavoring agent: take pig and chicken waste (including bones, viscera, etc.) Inactivate the enzyme at 100°C for 30 minutes to obtain the enzymatic solution; add 85% of the enzymatic solution, 2% arabinose, 1% L-cysteine ​​hydrochloride, 5% yeast extract, and thiamine to the reaction kettle 0.5%, glutamic acid 1%, methionine 0.5%, arginine 2.5% and salt 2.5% were reacted at 100°C for 2 hours, and the fishy smell reactant was obtained after cooling; furanone, ethyl maltol and The glycerin triacetate is mixed and stirred until it is completely dissolved, then other liquid spices are added, and the prepa...

Embodiment 2

[0028] Betaine 1.5%; Trimethylamine 3%; 2-Methyl-3-Mercaptofuran 1%; Tetrahydropyrrole 0.5%; Hexahydropyridine 0.5%; Phenylethylamine 1%; 2-acetylpyridine 0.5%; Furanone 0.5%; ethyl maltol 2%; 2-acetylpyrazine 2%; 2,3,5-trimethylpyrazine 2%; 3-methylthiopropionaldehyde 1%; fishy smell reactant 50%; Glyceryl triacetate 34.5%.

[0029] The preparation process of the above-mentioned astringent flavoring agent: take cattle, fish, chicken waste (including bones, viscera, etc.) Heat up to 100°C to inactivate the enzyme for 30 minutes to obtain the enzymatic hydrolysis solution. Add 85% of enzymatic solution, 2% of arabinose, 1% of L-cysteine ​​hydrochloride, 5% of yeast extract, 0.5% of thiamine, 1% of glutamic acid, and 0.5% of methionine into the reaction kettle in sequence %, 2.5% arginine, 2.5% salt, react at 100°C for 2 hours, and get a fishy smell reaction product after cooling; first mix furanone, ethyl maltol and glyceryl triacetate in a stainless steel container, and stir...

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Abstract

The invention discloses a fishy flavor agent for a feed and a preparation method of the fishy flavor agent. The fishy flavor agent contains the following perfume materials in percentage by weight: 0.5-2% of glycine betaine, 1-3% of trimethylamine, 0.1-2% of 2-methyl-3-sulfydrylfuran, 0.1-1% of pyrrolidine, 0.1-1% of piperidine, 0.1-2% of phenylethylamine, 0.01-1% of 2-acetylpyridine, 0.1-1% of furanone, 1-3% of ethyl maltol, 1-3% of 2-acetylpyrazine, 1-3% of 2,3,5-trimethylpyrazine, 0.01-2% of 3-methylthiopropanal, 30-70% of fishy smell reactants and 10-60% of glycerol triacetate. The fishy flavor agent is prepared by carrying out enzymolysis on animal wastes, then adding reducing sugars to carry out Maillard reaction, and then, adding artificial synthetic essence to blend. The fishy flavor agent has the advantages that the animal wastes are reasonably utilized, the preparation process is simple, and the product is strong in fragrance, stable and easy to store.

Description

technical field [0001] The invention relates to the technical field of spice preparation, in particular to a fishy flavor flavoring agent for feed prepared by using animal waste and a preparation method thereof. Background technique [0002] With the development of the food industry, in the process of meat production, the edible part of the meat is mainly processed, while the processing and utilization of its leftovers are seldom used. At present, the utilization of waste is limited to being processed as feed or In pet food, because the leftovers are easy to rot, a large amount of leftovers are difficult to be fully utilized. Once rotten, they will be discarded. These animal leftovers (such as bones, internal organs, heads, tails, etc.) contain a lot of protein and fat , calcium and other substances, discarding will inevitably cause a lot of waste of resources. For this reason, a method that can fully utilize animal waste to produce usable resources is particularly importan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/16
Inventor 孔凌刘超包清彬罗春发
Owner 成都大帝汉克生物科技有限公司
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