Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material

A flavoring material and mutton technology, which is applied in the field of food flavoring material processing, can solve the problems of waste, poor protein solubility, etc., and achieve the effect of satisfying the taste and increasing added value

Active Publication Date: 2014-01-08
XINJIANG ARMAN HALAL FOOD IND GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, corn gluten powder is the leftovers of corn wet process to produce starch or monosodium glutamate p

Method used

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  • Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material
  • Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material
  • Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Embodiment 1: Determination of the formula of mutton flavored flavoring material prepared by controlled oxidation of suet

[0031] The formula of the mutton flavor was determined through many tests and experiments, and it was determined to use corn gluten meal enzymatic hydrolyzate, D-xylose, L-cysteine ​​hydrochloride, methionine, VB1, sodium chloride and oxidized suet. The optimal scheme of mutton flavor was determined by orthogonal optimization experiment with 6 factors and 3 levels. The factor level table and results of the orthogonal test are shown in Table 1-3.

[0032] Table 1 Factor level table of mutton flavor formula

[0033]

[0034] Table 2 Orthogonal table and results of six factors and three levels of mutton flavor formula

[0035]

[0036] Table 3 Analysis of variance table for optimization of mutton flavoring ingredients

[0037] factor squared variance degrees of freedom F ratio F critical value salience A / oxidized su...

Example Embodiment

[0040] Embodiment 2: the preparation method of mutton flavor flavoring

[0041] see attached figure 1 , utilize fat to control oxidation-thermal reaction system, adopt the method for preparing mutton flavor flavoring material by controlled oxidation of suet, and the specific preparation method steps are as follows:

[0042] (1) Preparation of zein: decolorize and destarch corn through pretreatment to obtain corn gluten meal with high protein content, pass through an 80-mesh sieve, and prepare zein by ethanol extraction, calculated in g: mL , corn gluten meal and 80% ethanol according to the ratio of material to liquid 1:8, after leaching in 60 ℃ water bath for 5 hours, centrifuging at 3500r / min for 15 minutes, taking the supernatant, precipitation at the isoelectric point, and then freeze-drying or Hot air drying to prepare zein;

[0043] (2) Preparation of zein hydrolysate: Weigh the zein in step (1), take zein as the substrate, and press the substrate concentration of 1...

Example Embodiment

[0050] Embodiment 3: Optimization of process conditions for preparing mutton flavoring material by controlled oxidation of mutton fat

[0051] The Maillard reaction was carried out with the enzymatic hydrolysate, and the optimal conditions were determined according to the sensory scores. Using the scheme provided in Example 2, the enzymatic hydrolyzate is 90%, xylose is 3%, L-cysteine ​​is 2%, and oxidized suet is 5%. The Maillard reaction temperature, time and initial pH were optimized, and the sensory score was used as the evaluation index. The factor level table and results are shown in Tables 4-6.

[0052] Table 4 Factor level table of reaction conditions

[0053]

[0054] Table 5 Orthogonal table and results of three factors and three levels of mutton flavor seasoning conditions

[0055] serial number A temperature / ℃ B time / h C pH D blank Score 1 110 1.0 6.0 -1 63 2 110 2.0 6.5 0 78 3 110 3.0 7.0 1 72 4 120 1.0 ...

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Abstract

The invention discloses a muttony flavoring material manufactured by means of mutton fat control and oxidation and a method for manufacturing the muttony flavoring material. The method includes decoloring corns and removing starch of the corns to obtain corn protein powder with a high protein content; manufacturing corn alcohol-soluble proteins from the corn protein powder by means of ethanol immersion extraction; manufacturing corn protein powder enzymatic hydrolysate or corn alcohol-soluble protein enzymatic hydrolysate by means of enzymolysis; adding, by weight, 1.3% of L-cysteine hydrochloride, 0.5% of VB1 (vitamin B1), 0.2% of methionine, 2% of sodium chloride and 3% of D-xylose into 88% of the corn protein powder enzymatic hydrolysate or the corn alcohol-soluble protein enzymatic hydrolysate and 5% of oxidized mutton fat, and enabling the corn protein powder enzymatic hydrolysate or the corn alcohol-soluble protein enzymatic hydrolysate, the oxidized mutton fat, the L-cysteine hydrochloride, the VB1, the methionine, the sodium chloride and the D-xylose to carry out Maillard reaction so as to manufacture the novel muttony flavoring material. The muttony flavoring material and the method have the advantages that the natural muttony flavoring material is rich in muttony flavor, an effective way for further processing and utilizing the corn protein powder is provided, and additional value of the corn protein powder is increased.

Description

technical field [0001] The invention belongs to the technical field of food flavoring processing, in particular, the invention relates to the technical field of preparing mutton-flavored flavoring by controlled oxidation of suet and a preparation method thereof. Background technique [0002] Meat-flavored flavorings are more and more popular due to their plump meaty taste, rich nutrition, and not easy to cause people to gain weight. "Fat oxidation-thermal reaction" to prepare meat-flavored flavorings is proposed for the inconspicuous characteristic aroma (ie flavor) of different types of meat such as beef, chicken, and mutton. It uses fat as a raw material to obtain fat oxidation products by controlling fat oxidation, and the fat oxidation products participate in a thermal reaction (Maillard reaction) to prepare meat-flavored flavorings. Morton's research shows that the large amount of C produced by fat-controlled oxidation 6 -C 10 Oxidation products such as aliphatic ald...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/26
Inventor 敬思群李桓宇
Owner XINJIANG ARMAN HALAL FOOD IND GRP CO LTD
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