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Gynostemma pentaphylla sheep-bone oil seasoning powder and preparation method thereof

A technology of Gynostemma pentaphyllum and seasoning powder, which is applied in the directions of oil-containing food ingredients, food ingredients as odor modifiers, and functions of food ingredients, etc., can solve the problem that fatty acids are not effectively utilized, and achieve unique aroma, eliminate fatigue, and delay aging. Effect

Inactive Publication Date: 2016-01-20
李金山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bone contains a large amount of oil, accounting for about 10% of bone weight, but its processing is limited to industrial oil, and the rich fatty acids have not been effectively utilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A gynostemma mutton bone oil seasoning powder is made from the following raw materials in parts by weight:

[0023] High protein oxidized sheep bone oil 4, sheep bone enzymatic solution 100, cysteine ​​0.9, glycine 0.9, alanine 1.8, proline 0.9, xylose 2.4, glucose 1.2, VB11.8, wheat kernel 5, Fish Roe 8, Jujube 4, Cactus 10, Gynostemma 2, Apple Leaf 1.2, Yu Liren 2;

[0024] Described high-protein oxidized sheep bone oil includes:

[0025] Sucrose fatty acid ester 0.3, casein 4, sheep bone oil 90;

[0026] The preparation method is:

[0027] Add sucrose fatty acid ester to 40 times water, add soda under stirring condition, adjust PH to 10, heat to boiling, add casein, stir to normal temperature, and form casein emulsion; put sheep bone oil into the heating furnace, continuously Introduce air, heat at 106°C for 110 minutes, discharge and cool, mix with casein emulsion, homogenize, and obtain;

[0028] Described sheep bone extract enzymolysis solution comprises:

[...

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PUM

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Abstract

The invention discloses gynostemma pentaphylla sheep-bone oil seasoning powder. The seasoning powder is prepared from, by weight, 4-5 parts of high protein oxidized sheep-bone oil, 100-105 parts of sheep-bone essence enzymatic hydrolysate, 0.9-1 part of cysteine, 0.9-1 part of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 5-7 parts of wheat berries, 8-9 parts of fish eggs, 4-5 parts of Chinese dates, 10-13 parts of cactus, 2-2.3 parts of gynostemma pentaphylla, 1.2-2.5 parts of apple leaves and 2-3 parts of bunge cherry seeds. According to the gynostemma pentaphylla sheep-bone oil seasoning powder and the preparation method thereof, the oxidized sheep-bone oil is added, the variety of volatile flavoring substances of a mutton flavor seasoning base material can be remarkably influenced, flavor of the thermal reaction type mutton flavor seasoning base material is enhanced, for example, trans-2, 4-decadienal and trans-2-nonenal are the key volatile flavoring substances for improving the seasoning base material, and sweet fragrance, delicate fragrance, scorch aroma, citrus fragrance and other fragrance are contained.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a gynostemma mutton bone oil seasoning powder and a preparation method thereof. Background technique [0002] China is a big producer of mutton, with an annual output of more than 4 million tons of mutton, and the by-products of mutton bones produced thereupon exceed 800,000 tons per year. Bone contains a lot of oil, accounting for about 10% of bone weight, but its processing is limited to industrial oil, and the rich fatty acids have not been effectively utilized. Fat oxidation is not only the main cause of rancidity, but also an important channel to produce fat aroma and characteristic flavor of meat. Strengthening the flavor of seasoning base by regulating fat oxidation will provide a new way for efficient utilization of mutton bone oil. Contents of the invention [0003] The object of the invention is to provide a Jiaogulan mutton bone oil seasoning powder and a preparation m...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L27/21A23L33/105
CPCA23V2002/00A23V2200/15A23V2200/30A23V2200/302A23V2250/21A23V2250/18
Inventor 李金山
Owner 李金山
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