Preparation method of beef proteins with high adsorption property to flavor components
A flavor ingredient, high adsorption technology, applied in the field of beef protein, can solve the problems of changing the adsorption capacity of protein to flavor ingredients, increasing the interaction between protein molecules, changing the protein adsorption capacity, etc., to achieve improved adsorption capacity, simple process, no environment. The effect of pollution
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[0027] Example 1
[0028] Fresh beef is first diced and minced to remove visible fat and connective tissue, and then the beef sample is defatted by Soxhlet extraction to obtain crude beef protein. The extracted beef crude protein is processed by pulse microwave, the microwave output power is controlled to 20W, the microwave output duty ratio is 60%, the pulse width is 100ms, the frequency is 2400MHz, the phase is 0°, the processing time is 100s, and the processed beef Add 50μL of 2-heptanone, methyl laurate, 3-methylthiopropionaldehyde, and n-nonanal flavor substances with concentrations of 2ppm, 2ppm, 5ppm, 5ppm respectively to the protein, and then use solid phase microextraction and gas-phase mass spectrometry. Technology (SPME-GC-MS) separates, identifies and calculates flavor compounds. The adsorption capacity of beef protein without pulse microwave treatment to flavor compounds was compared and analyzed. After testing, after pulsed microwave treatment, the adsorption capa...
Example Embodiment
[0029] Example 2
[0030] Fresh beef is first diced and minced to remove visible fat and connective tissue, and then the beef sample is defatted by Soxhlet extraction to obtain crude beef protein. The extracted beef crude protein is processed by pulse microwave, the microwave output power is 20W, the microwave output duty ratio is 5%, the pulse width is 100ms, the frequency is 2500MHz, the phase is 180°, and the processing time is 100s. It is freeze-dried, crushed and passed through a 35-mesh sieve to obtain beef protein. Add 50μL of 2-heptanone, methyl laurate, 3-methylthiopropionaldehyde, and n-nonanal flavors with concentrations of 2ppm, 2ppm, 5ppm, 5ppm to the processed beef protein. The adsorption capacity of beef protein on the flavor components such as 2-heptanone, methyl laurate, 3-methylthiopropionaldehyde, n-nonanal, etc. increased by 25%, 28%, 35%, and 40%, respectively.
Example Embodiment
[0031] Example 3
[0032] Fresh beef is first diced and minced to remove visible fat and connective tissue, and then the beef sample is defatted by Soxhlet extraction to obtain crude beef protein. The extracted beef crude protein is processed by pulse microwave, the microwave output power is 500W, the microwave output duty ratio is 5%, the pulse width is 100ms, the frequency is 2500MHz, the phase is 0°, and the processing time is 5s. It is freeze-dried, crushed and passed through a 100-mesh sieve to obtain beef protein. Add 50μL of 2-heptanone, methyl laurate, 3-methylthiopropionaldehyde, and n-nonanal flavors with concentrations of 2ppm, 2ppm, 5ppm, 5ppm to the processed beef protein. The adsorption capacity of beef protein to the flavor components such as 2-heptanone, methyl laurate, 3-methylthiopropionaldehyde, n-nonanal, etc. increased by 25%, 30%, 32%, and 45%, respectively.
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