Preparation method of Moslem mutton flavor base material

Abstract

The invention relates to a preparation method of a Moslem mutton flavor base material. The preparation method is characterized by comprising the following steps that (1) hydrolytic liquid of a protein mixture is prepared through enzymolysis; (2) the obtained hydrolytic liquid is concentrated; (3) mutton fat is oxidized to obtain mutton fat oxides; (4) the concentrated hydrolytic liquid obtained in the second step and the mutton fat oxides obtained in the third step are mixed to be subjected to Maillard reaction, and the Moslem mutton flavor base material is obtained. The invention provides the Moslem mutton flavor base material prepared by using soybean isolate protein as a basic raw material, and the Moslem mutton flavor base material has the characteristics that the mutton flavor fragrance is nature, pure and rich, the taste is delicious, the flavor is unique, the mouthfeel is mellow, and the aftertaste is long. Through a secondary enzyme adding method, the utilization rate of the soybean isolate protein is obviously improved, the high-valued utilization of the mutton fat is also realized, waste materials are changed into valuables, and the significance for improving the processing benefits of mutton industry in China and maintaining and promoting the sustainable development is realized.

Description

technical field [0001] The invention relates to a preparation method of a halal mutton flavor base material. Background technique [0002] With the improvement of people's living standards, people's requirements for food color, aroma and taste are getting higher and higher, and the demand is also increasing, all of which promote the rapid development of the meat flavor base material industry. The meaty flavor base can satisfy the needs of some vegetarians for the meaty flavor because it can imitate the aroma and aroma of food. The meat-flavor base material is convenient, low in cost, good in stability and rich in aroma, and is widely used in the food industry. It is used in the fields of instant noodle seasoning, meat products and condiments. [0003] At present, meat extracts occupy the main market of meat-flavored base materials in my country, but there are many disadvantages in meat extracts. For example, although the meat taste is very strong, the duration is not long e...

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Problems solved by technology

[0003] At present, meat extracts occupy the main market of meat-flavored base materials in my country, but there are many disadvantages in meat extracts. For example, although the meat taste is very strong, the duration is not long enough, the smell is not full enough, the production cost is high and the application range is high. However, plant protein is a good raw material for preparing meat-flavored base material. After hydrolysis, plant protein will produce courageous free amino acids, and the large output of plant protein makes the production cost of meat-flavored base material low.

And no matter at home or abroad, all have not yet developed the meaty flavor base material that fragrance retention time is long and local flavor is realistic, and the flavor base material that studies more is mostly beef, chicken etc., and the halal mutton flavor base material hardly has.

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