Preparation method of peptide base material for meat products and flavored meat product prepared from peptide base material

A technology of meat products and base materials, which is applied in the direction of protein-containing food ingredients, meat/fish preservation with chemicals, and food ingredients as taste improvers, etc. It can solve the problems of affecting consumers' choice desire, dull color, rancidity of oil, etc. To achieve the effect of solving flavor deterioration, enhancing flavor, and improving flavor

Inactive Publication Date: 2016-10-12
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, during the preservation process of traditional flavor meat products, there will be problems such as oil rancidity and dull color, which directly affect consumers' desire to choose
Therefore, it is extremely impor...

Method used

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  • Preparation method of peptide base material for meat products and flavored meat product prepared from peptide base material
  • Preparation method of peptide base material for meat products and flavored meat product prepared from peptide base material
  • Preparation method of peptide base material for meat products and flavored meat product prepared from peptide base material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: flavored sausage

[0042] A preparation method of a taste-presenting peptide base material for sausage, comprising the steps:

[0043] a) After blanching the silkworm chrysalis that has removed pathogens and impurities with boiling water, add an appropriate amount of NaOH solution with a mass concentration of 0.1 wt% to adjust the protein content in the silkworm chrysalis to be 10 wt% for beating, and pass through a 60-mesh screen after beating to remove the silkworm chrysalis shells , obtain the silkworm chrysalis after the pretreatment, adjust the pH value to be 6.5, add the fatty acid hydrolase that accounts for 1wt% of the total mass of the silkworm chrysalis after the pretreatment, adjust the temperature to be 45 ℃ and carry out fat hydrolysis for 1.5 hours, to obtain the lipase enzymolysis product;

[0044] b) Adjust the pH value of the above-mentioned lipase hydrolyzed product to 8, and at the same time add the compound enzyme of 37071 enzyme and flavo...

Embodiment 2

[0057] Example 2: flavored dried meat

[0058] A preparation method for a taste-presenting peptide base material for dried meat, comprising the steps:

[0059] a) After blanching the tussah silkworm chrysalis that has removed pathogens and impurities with boiling water, add an appropriate amount of NaOH solution with a mass concentration of 0.1wt% to adjust the protein content in the silkworm chrysalis to be 10wt% for beating, and pass through a 40-mesh screen after beating to remove the silkworm chrysalis shells , obtain the silkworm chrysalis after the pretreatment, adjust the pH value to be 5, add the fatty acid hydrolase that accounts for 0.5wt% of the total mass of the silkworm chrysalis after the pretreatment, adjust the temperature to be 40 ℃ and carry out fat hydrolysis for 2 hours, to obtain the lipase enzymatic hydrolysis product;

[0060] b) Adjust the pH value of the above lipase hydrolyzed product to 7, at the same time add the compound enzyme of 37071 enzyme and ...

Embodiment 3

[0073] Example 3: Flavored Crispy Pork Floss

[0074] A method for preparing a taste-presenting peptide base material for crispy meat floss, comprising the steps of:

[0075] a) After blanching the silkworm chrysalis and the tussah silkworm chrysalis with a mass ratio of 1:1 to remove pathogens and impurities with boiling water, add an appropriate amount of NaOH solution with a mass concentration of 0.1wt% to adjust the protein content in the silkworm chrysalis to be 10wt% for beating. After passing through a 40-mesh sieve to remove the silkworm chrysalis shell, obtaining the silkworm chrysalis after the pretreatment, adjusting the pH value to be 8, adding the fatty acid hydrolase accounting for 2wt% of the total mass of the silkworm chrysalis after the pretreatment, and adjusting the temperature to be 50° C. to carry out fat hydrolysis for 1 hour, to obtain lipase hydrolysis products;

[0076] b) Adjust the pH value of the above lipase hydrolyzed product to 9, and at the sam...

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Abstract

The invention discloses a preparation method of a peptide base material for meat products. The preparation method comprises the following steps of pretreating silkworm chrysalis, then adjusting the pH value to be 5-8, adding fatty acid hydrolytic enzymes, adjusting the temperature to be 40-50 DEG C, and performing fat hydrolysis for 1-2 hours so as to obtain a lipase enzymolysis product; adjusting the pH to be 7-9, adding complex enzyme of 37071 enzymes and flavored proteases, adjusting the temperature to be 40-60 DEG C, performing enzymolysis for 0.5-6 hours, and performing enzyme deactivation so as to obtain enzyme deactivation products; performing ultrafiltration separation on a supernatant of the enzyme deactivation products with ultra filtration membrane blocks of 1000Da and 5000Da, performing collection so as to obtain three peptide segments of being smaller than 1000Da, 1000-5000Da and greater than 5000Da, and performing concentration so as to obtain a reaction solution 1 of the peptide segment of being 1000-5000Da, in which the concentration of solid contents is 15-30%, and a reaction solution 2 of two peptide segments of being smaller than 1000Da or greater than 5000Da; mixing the reaction solution 1 and the reaction solution 2, and then performing spray drying so as to obtain the peptide base material. The lipases are used for hydrolysis in the enzymolysis process, and then 37071 enzymes and the flavored proteases are used for composite enzymatic hydrolysis, so that the peptide base material for meat products has the effect of resisting rancidity, can improve the flavor of the meat products, and can prolong the shelf life.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a preparation method of a taste-presenting peptide base material for meat products and a flavored meat product thereof. Background technique [0002] Flavored meat products are one of the typical traditional meat products in China. They are favored by consumers because of their unique production process, easy storage, convenient carrying, delicious taste, and suitable for all ages. In recent years, the flavored meat products industry has become one of the fastest growing industries in the meat products industry. [0003] However, during the preservation process of traditional flavored meat products, there will be problems such as rancidity of oil and dull color, which directly affects consumers' desire for choice. Therefore, it is very important to develop a taste-presenting peptide base product for meat products that can improve the flavor of meat products, prolong shelf lif...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23J1/00A23L13/10A23L13/40A23B4/20
CPCA23J1/00A23B4/20A23V2002/00A23V2200/16A23V2250/55
Inventor 穆利霞廖森泰邹宇晓林光月刘凡沈维治王思远胡腾根姚锡镇
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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