Efficient preparation method of Jinhua ham bone flavour components

A Jinhua ham and ham bone technology, which is applied in food science, food ingredients as odor improvers, food ingredients as taste improvers, etc., to achieve the effect of cheap and easy-to-obtain raw materials, full meat flavor and obvious aroma

Inactive Publication Date: 2018-11-02
金华金字火腿有限公司
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AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the deficiencies in the existing methods and improve the comprehensive utilization of bone resources, and to provide a highly efficient preparation method for Jinhua ham bone flavor substances. The technical problem to be solved is to provide a Jinhua ham bone flavor preparation method method and a novel way of extracting flavor substances

Method used

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  • Efficient preparation method of Jinhua ham bone flavour components
  • Efficient preparation method of Jinhua ham bone flavour components
  • Efficient preparation method of Jinhua ham bone flavour components

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preparation example Construction

[0020] A kind of high-efficiency preparation method of flavor substance of Jinhua ham bone, comprising the following steps:

[0021] (1) High-pressure cooking of Jinhua ham bones: select fresh Jinhua ham bones and wash them, then crush them with a HYP-250 angle-cut crusher until they are homogenized. Then add deionized water under the pressure of 0.1MPa according to the material-to-liquid ratio of 1:1.1-1.5, cook under high pressure for 2-3 hours, cool down and set aside.

[0022] (2) Shan's high-speed extraction treatment: extract the cooked sample under the Shan's high-speed extractor with a rotation speed of 11000-30000r / min for 1-2min, and set aside.

[0023] (3) Enzymolysis: Adjust the temperature of the sample after flash high-speed extraction to 55-70°C, adjust the pH to 6.5-8.5 with 1mol / L sodium hydroxide solution or 1mol / L hydrochloric acid solution, and add Add 0.3-0.5% protease to the weight of the extract, hydrolyze for 3-4 hours; raise the temperature of the abo...

Embodiment

[0028] High pressure cooking - direct enzymatic treatment:

[0029] a. High-pressure cooking: the crushed Jinhua ham bone sample was high-pressure cooking for 2.5 hours by adding deionized water at a material-to-liquid ratio of 1:1.3 at a temperature of 121°C and a pressure of 0.1 MPa.

[0030] b. Enzymolysis: adjust the enzymolysis temperature to 65°C, adjust the pH to 6.5 with 1mol / L sodium hydroxide solution or 1mol / L hydrochloric acid solution, add papain ( Enzyme activity 1200000U / g) 0.5% hydrolysis for 3h;

[0031] c. Enzyme inactivation: heat the above enzymolysis solution to 90°C for 10 minutes, cool down immediately after inactivating the enzyme, and centrifuge to obtain product 1.

[0032] High pressure cooking - Shan's extraction - enzymatic treatment:

[0033] a. High-pressure cooking: the crushed Jinhua ham bone sample was high-pressure cooking for 2.5 hours by adding deionized water at a material-to-liquid ratio of 1:1.3 at a temperature of 121°C and a pressure...

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Abstract

The invention discloses an efficient preparation method of Jinhua ham bone flavour components. The efficient preparation method comprises the following steps of firstly, pretreating samples through high-pressure cooking, then performing treatment with a flash high-speed extractor, and performing enzymolysis to obtain the Jinhua ham bone flavour components. Research finds that the flavour components prepared by the technique can well express flavor characteristics, and have notable difference in organoleptic evaluation, organic acid analysis, soluble sugar analysis, free amino acid analysis andpeptide molecular weight distribution. According to the preparation method, rich Jinhua ham flavor can be generated, micro-molecule polypeptide generated by hydrolysis can improve the nutrient valueand the mouth feel of products, and nutrition and health of consumers are facilitated.

Description

technical field [0001] The invention belongs to the technical field of food processing methods, and relates to a novel extraction method, in particular to a preparation method and application of a taste substance of Jinhua ham bone. Background technique [0002] Jinhua ham is a traditional Chinese dry-cured ham in my country. It not only has the characteristics of a long history, unique flavor, thin claws and bright yellow skin, but also has the functions of invigorating the spleen and appetizing, promoting body fluid and blood, and promoting wound healing. It is the top grade of ham and enjoys a high reputation at home and abroad. Due to the high "shape" requirements of ham products, trimming and shaping during the processing process will inevitably produce a large amount of offcuts, and Jinhua ham bones account for an important proportion of offcuts. Although our country is rich in bone resources, people's lack of understanding of the value of bones leads to a low utiliza...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L13/30
CPCA23V2002/00A23L13/30A23L27/26A23V2200/15A23V2200/16A23V2250/204
Inventor 马晓钟吴月肖吴开法陈超姜涛童皓赟张蕾宋诗清贾茜
Owner 金华金字火腿有限公司
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