Beef-flavored essence preparation method

A flavor and beef technology, applied in food preparation, application, food science, etc., to achieve the effect of benefiting human health, high content of free amino acids, and long-lasting fragrance

Inactive Publication Date: 2015-08-26
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research and development of meat flavor flavors in my country started relatively late. Looking at the market, the technology of using fresh meat as raw material for enzymatic hydrolysis to produce meat flavor flavors is relatively mature, but the technology of using abundant resources of bone collagen as raw materials to produce flavors needs further development. Research
From the current research situation, the raw material collagen for preparing meat flavors is mainly extracted from pig bones and chicken bones, and there are relatively few data reports and researches on the preparation of meat flavors using collagen from bovine bones

Method used

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preparation example Construction

[0028] A preparation method of beef flavor essence, comprising the following steps:

[0029] (1) Preparation of bovine bone powder: select fresh bovine bones, fully wash them, cook and degrease under high temperature and high pressure, then place them in a drying oven at a temperature of 70°C for 30 minutes until the moisture content is less than 6%, and then pulverize them with a pulverizer Cross a 100-mesh sieve to obtain bovine bone meal, and set aside;

[0030] (2) Preparation of collagen peptides: add water to the bovine bone powder prepared in step (1) at a mass ratio of 1:14 to prepare a bovine bone powder substrate solution, adjust the pH to 1.5-2.0, and adjust the pH according to the enzyme and substrate Add pepsin at a weight ratio of 1:100, enzymatically hydrolyze for 3 hours at 55°C, inactivate the enzyme at high temperature for 5 minutes, and finally prepare A solution, and then add it to A solution according to the weight ratio of enzyme and A solution of 1:80 C...

Embodiment 1

[0042] A kind of preparation method of beef flavor essence, concrete steps are as follows:

[0043] (1) Preparation of bovine bone meal: select fresh bovine bones, fully wash them, cook and degrease them under high pressure at 121°C, then place them in a drying oven at 70°C for 30 minutes until the moisture content is less than 6%. The pulverizer is crushed through a 100-mesh sieve to obtain bovine bone powder, which is set aside;

[0044] (2) Preparation of collagen polypeptide: Add water to the bovine bone powder prepared in step (1) at a ratio of 1:14 to make a bovine bone powder substrate solution, adjust the pH to 1.5, and press the enzyme and substrate solution Add pepsin at a weight ratio of 1:100, enzymatically hydrolyze for 3 hours at 50°C, inactivate the enzyme at 100°C for 5 minutes, then add neutral enzyme and papain to continue the enzyme according to the weight ratio of enzyme to substrate solution at 1:80 Decompose for 2 hours, inactivate the enzyme at 100°C ...

Embodiment 2

[0049] A kind of preparation method of beef flavor essence, concrete steps are as follows:

[0050] (1) Preparation of bovine bone powder: select fresh bovine bones, fully wash them, cook and degrease under high temperature and high pressure, then place them in a drying oven at a temperature of 70°C for 30 minutes until the moisture content is less than 6%, and then pulverize them with a pulverizer Cross a 100-mesh sieve to obtain bovine bone meal, and set aside;

[0051] (2) Preparation of collagen polypeptide: Add water to the bovine bone powder prepared in step (1) at a ratio of 1:14 to make a bovine bone powder substrate solution, adjust the pH to 2.0, and press the enzyme and substrate solution Add pepsin at a weight ratio of 1:100, enzymatically hydrolyze for 3 hours at 55°C, inactivate the enzyme at high temperature for 5 minutes, then add compound enzyme according to the weight ratio of enzyme and substrate solution at 1:80, continue enzymatically hydrolyzing for 2 hou...

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Abstract

A beef-flavored essence preparation method, comprising the following steps of: degreasing cleaned ox bones at a high temperature crushing the ox bones by using a crusher after drying treatment for 30 minutes, and sieving by using a 100-mesh sieve to obtain ox bone powder; adding the ox bone powder into a reaction kettle, adding water into the reaction kettle in a material and liquid ratio of 1:14 to prepare an ox bone powder primer solution, adjusting the pH, adding a pepsase for enzymolysis for 3 hours and then adding a compound enzyme in proportion for further enzymolysis, and on the basis, inoculating compound bacteria in a certain proportion to ferment to obtain a bone collagen peptide solution; carrying out Maillard reaction on the bone collagen peptide solution and a reducing sugar to obtain an essence base material; and then mixing the base material with marinade in a certain proportion, blending, concentrating and drying to obtain the beef flavor essence. The beef-flavored essence prepared by the preparation method in the invention has the advantages of being natural in raw material, pure in meat flavor, lasting in fragrance and the like, and is widely applied to foods such as instant noodles, soup bases, fast foods and the like so as to increase or endow the food with a unique meat flavor.

Description

technical field [0001] The invention relates to the technical field of food ingredients, in particular to a method for preparing beef flavor essence. Background technique [0002] Livestock bone is a by-product of meat processing with very high nutritional value, generally accounting for 20-30% of the total animal weight, rich in protein, fat, chondroitin, collagen, phospholipids, phosphoproteins, and Contains calcium, iron, phosphorus, zinc and other minerals and vitamins B1, B2, A, etc. The bone protein is a soluble protein with high absorption rate and biological potency, and the proportion of amino acids contained in it is balanced, and the content of essential amino acids is high. Bone protein contains about 90% collagen and chondroitin, which can promote the metabolism of cortical cells and anti-aging functions. Among the many kinds of livestock and poultry bones, bovine bone is quite nutritious, with a protein content as high as 11.5%, and collagen among them is a p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/23A23L27/26A23L27/24
Inventor 刘丽莉尹光俊李丹杨陈柳杨协力肖枫段续
Owner HENAN UNIV OF SCI & TECH
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