High-protein oxidized sheep bone oil seasoning powder and preparation method thereof

A high-protein, seasoning powder technology, applied in food science and other directions, can solve the problem of fatty acids not being effectively utilized, and achieve the effect of unique aroma and enhanced flavor

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 high-protein oxidized 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, pearl powder 5, 4 lemon pulp, 5 hazelnut kernels, 4 sesame seeds, 2.3 buckwheat leaves, 1.3 honeysuckle flowers, 1.2 lemongrass;

[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 ...

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PUM

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Abstract

The invention discloses high-protein oxidized sheep bone oil seasoning powder which is prepared from, by weight, 4-5 parts of high-protein oxidized sheep bone oil, 100-105 parts of sheep bone enzymolysis liquid, 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, 5-8 parts of pearl powder, 4-5 parts of lemon pulp, 5-7 parts of hazelnut kernels, 4-5 parts of seasame, 2.3-3.6 parts of buckwheat leaves, 1.3-2.1 parts of butterflybush flowers and 1.2-2.2 parts of cymbopogon citrates. The oxidized sheep bone oil is added to the high-protein oxidized sheep bone oil seasoning powder, the types of mutton flavor seasoning base material volatile flavor substances can be remarkably influenced, and the flavor of a thermal-reactive mutton flavor seasoning base material is enhanced, for example, trans-2,4-sebacic olefine aldehyde and trans-2-hydroxynonenal are the most crucial volatile flavor substances for improving the seasoning base material and contain sweet aroma, fresh fragrance, scorch aroma, citrus aroma and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a high-protein oxidized sheep 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 purpose of the present invention is to provide a high-protein oxidized mutton bone oil seaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21A23L27/26
Inventor 李金山
Owner 李金山
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