Preparation method of thermal reaction pork essence with obvious characteristic aroma

A characteristic aroma and pork-responsive technology, which is applied in the field of food and food additives, can solve the problems of waste of resources, pollution of the environment, monotony, etc., and achieve the effect of long-lasting fragrance, full meat flavor and obvious aroma

Inactive Publication Date: 2014-12-10
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it is rich in nutrients, due to the backward and single processing technology in our country, the nutrients in bones have not been fully utilized, which not only causes waste of resources, but also seriously pollutes the environment

Method used

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Examples

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Effect test

preparation example Construction

[0032] A method for preparing a heat-reactive pork flavor with distinct characteristic aroma, comprising the steps of:

[0033] (1) Preparation of enzymolysis-oxidized lard: according to the following method to prepare enzymolysis-oxidation fat, its peroxidation value is 50-250meq / kg, acid value is 35-55mgKOH / g fat.

[0034] The preparation of enzymolysis-oxidized lard is specifically as follows:

[0035] Add 10-50g of phosphate buffer solution with a concentration of 0.05-0.2mol / L and a pH value of 6-10 to 50-90g of pig fat to make the substrate concentration 50%-90%, according to 1000-2500U / g substrate Add lipase and enzymolyze at 30°C-50°C for 2-6 hours to obtain lipolysis product; the lipolysis product is heated and oxidized with air under mechanical stirring, the oxidation temperature is 50°C-100°C, the oxidation time is 0.5h-4h, the air flow rate is 5-150L / 100g h, the stirring speed is 100-500r / min, and the enzymolysis-oxidized lard is obtained, the peroxide value is 50...

Embodiment 1

[0047] Add 33g of 0.05mol / L pH=6.5 phosphate buffer solution (substrate concentration 60%) to 50g of refined lard, place the mixture in an enzymolysis reactor, stir slowly until the lard is melted, add 1000U / g bottom The lipase MER was hydrolyzed at 38°C for 3 hours, and the enzyme was inactivated to obtain the hydrolyzed product. Add the above pig fat enzymatic hydrolyzate into a 250mL four-necked flask equipped with an electric stirrer, a mercury thermometer, an air inlet tube and a reflux condenser, and stir the reaction with air at 80°C, the stirring speed is 150r / min, and the air flow rate is 75L / h, stop the reaction after 3h of oxidation, cool and stand for stratification, the upper layer of oxidized lard is the product, its peroxidation value is 120.36meq / kg fat, and its acid value is 46.29mgKOH / g fat.

[0048] 500g of fresh pork leg bones, cleaned and cooked under high pressure at 0.1MPa for 4h, then put into an oven for 6h at 55°C, pulverized into bone powder with a ...

Embodiment 2

[0054] Enzymolysis-oxidized lard was prepared according to the method of Example 1, the peroxidation value was 225.5meq / kg, the acid value was 45mgKOH / g fat, and it was frozen and stored for future use.

[0055] 1000g of fresh pork leg bones, cleaned and cooked under high pressure at 0.1MPa for 5h, then put into an oven for 6h at 55°C, pulverized into bone powder with a pulverizer, and set aside. A sample was taken to determine its fat content to be 22%.

[0056] Weigh 60 g of bone powder, add 140 mL of deionized water (substrate concentration is 30%), place the mixture in an enzymolysis reactor, stir evenly with magnetic force, heat up to 90 ° C for 30 min, and reduce the reaction solution to 40 ℃, adjust the pH to 7, add Lipase AY with 0.2% (0.026g) fat weight in the bone meal, and perform enzymatic hydrolysis for 2 hours; then adjust the reaction temperature to 55°C and pH 7.5, add 0.6% (0.281g) bone meal with the fat content removed After enzymatic hydrolysis for 3 hours,...

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PUM

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Abstract

The invention relates to a preparation method of thermal reaction pork essence with obvious characteristic aroma. The method comprises the steps of (1) preparation of enzymatic hydrolysis-oxidation pig fat: carrying out a lipase hydrolysis reaction on the pig fat, and carrying out hot air oxidation on the product of the lipase hydrolysis reaction; (2) preparation of pig bone zymolyte: cooking pig leg bones under high pressure, and then drying and grinding the pig leg bones; feeding a certain amount of water, and then gradually carrying out lipase enzymolysis, protease 1 enzymolysis and flavourzyme enzymolysis; (3) preparation of pork zymolyte: feeding a certain amount of water into minced pork, and then gradually carrying out protease 2 enzymolysis and flavourzyme enzymolysis; (4) Maillard reaction: mixing the materials according to certain proportion, and carrying out the Maillard reaction. The pork essence prepared by the method is obvious in pork characteristic aroma, rich and full in meat flavor, natural, mellow and lasting in fragrance and stable in quality, is a natural food additive, and is mainly used in processing of meat products such as broths, instant noodle seasoning, puffed food, snack, sausages and the like, and other aspects.

Description

technical field [0001] The invention relates to the field of food, in particular to the field of food additives, in particular to a method for preparing a heat-reactive pork essence with distinctive aroma. Background technique [0002] Pork flavor is one of the meat flavors, its quality and consumption are of great significance in the domestic and foreign food flavor markets. Various pork-flavored meat products, condiments, and leisure puffed food are also deeply loved by consumers, accounting for a considerable proportion of similar products. [0003] Meat flavors are mainly prepared by thermal reaction. Using fat as a raw material, and using the controlled oxidation product of fat to participate in thermal reaction, is a method for preparing meat flavor flavor that has gradually emerged in recent years to improve the characteristic flavor of meat. A large number of research reports and previous experiments have shown that while improving the characteristic aroma of meat ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/227A23L27/26A23L27/21
CPCA23L27/26A23V2002/00
Inventor 宋诗清唐琪李思思郭思信
Owner SHANGHAI INST OF TECH
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