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Preparation method and application of meat flavouring

A technology of meat flavor and animal blood, which is applied in the preparation of meat flavor and in the field of meat flavor, and can solve the problems of inability to obtain Maillard reaction of effective substances, low antioxidant capacity of serum peptides, and decreased utilization rate of nutrients, etc. , to achieve the effect of improving the antioxidant effect, shortening the preparation cycle and reducing the processing cost

Inactive Publication Date: 2020-02-14
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the currently obtained serum peptides only rely on the antioxidant capacity of amino acid residues. Therefore, the antioxidant capacity of the obtained serum peptides is not high, and they are easily affected by temperature in the later application and processing process, resulting in changes in fragrance substances and nutrients in ingredients. The material utilization rate has decreased, so it needs to be improved
[0007] The present invention is further researched on the basis of the published patents of a method of using animal blood to make seasoning hot pot base material (CN106174396A) and a method of using animal blood to make natural meat-flavored spices (CN106136197A). On the basis of the adopted scheme, compared with the embedding of serum protein, the use of serum peptides for embedding significantly improves the utilization rate of amino acids in the later stage. At the same time, it was also found during the research and development process that the spray drying treatment in the previous embedding process was omitted. , can effectively retain the heat-sensitive active substances in the serum, but due to the lack of heating process, the active substances in the serum cannot obtain a complete Maillard reaction, so the fragrance decreases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of meat spice:

[0035] (1) Extraction of serum protein: take poultry animal blood, add 0.1 times the amount of anticoagulant, and then store it in an ice pack, then put the animal blood in a centrifuge and centrifuge at a low speed to collect the supernatant, and the supernatant Dried serum protein powder;

[0036] (2) First enzymatic hydrolysis: Dissolve serum protein powder with 2g serum protein powder plus 100mL phosphate buffer, then add 4000U / g papain according to the mass of serum protein powder, and enzymatically digest at 60°C and pH 4.5 After 4.5 hours of hydrolysis, the temperature of the solution after enzymolysis was raised to 100°C for 4 minutes, and then lowered to 42°C;

[0037] (3) Second enzymatic hydrolysis: adjust the pH value to 5.5 again, add 4000U / g trypsin according to the mass of serum protein powder, enzymolyze at 37°C for 3.5h, inactivate the enzyme in boiling water after the end, and centrifuge to obtain the enzyme The ...

Embodiment 2

[0042] A preparation method of meat spice:

[0043] (1) Extraction of serum protein: take animal blood, add 0.1 times the amount of anticoagulant, and then store it in an ice pack, then put the animal blood in a centrifuge and centrifuge at a low speed to collect the supernatant, and the supernatant Dried serum protein powder;

[0044] (2) First enzymatic hydrolysis: Dissolve serum protein powder with 2 g of serum protein powder and 100 mL of phosphate buffer, then add 3000 U / g of papain based on the mass of serum protein powder, and enzymatically digest at 55°C and pH 4 After 3 hours of hydrolysis, the temperature of the solution after enzymolysis was raised to 100°C for 3 minutes, and then lowered to 40°C;

[0045] (3) Second enzymatic hydrolysis: adjust the pH value to 5 again, add 4000U / g trypsin according to the mass of serum protein powder, and enzymolyze at 35°C for 3 hours. After the end, inactivate the enzyme in boiling water and centrifuge to obtain the enzymolysis ...

Embodiment 3

[0050] A preparation method of meat spice:

[0051] (1) Extraction of serum protein: take fish animal blood, add 0.1 times the amount of anticoagulant, and then store it in an ice pack, then put the animal blood in a centrifuge and centrifuge at low speed to collect the supernatant, and the supernatant The liquid is dried to obtain serum protein powder;

[0052] (2) First enzymatic hydrolysis: Dissolve serum protein powder with 2 g of serum protein powder and 100 mL of phosphate buffer, then add 5000 U / g of papain based on the mass of serum protein powder, and enzymatically digest at 65°C and pH 5 After 5.5 hours of hydrolysis, the temperature of the solution after enzymolysis was raised to 100°C for 5 minutes, and then lowered to 45°C;

[0053] (3) Second enzymatic hydrolysis: adjust the pH value to 6 again, add 4000U / g trypsin according to the mass of serum protein powder, enzymolyze at 40°C for 4 hours, inactivate the enzyme in boiling water after the end, and centrifuge t...

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Abstract

The invention discloses a method for preparing natural meat flavouring by utilizing animal blood. The method fully hydrolyzes protein in serum into short peptide and amino acid through two times of enzymolysis treatment and performs ultra-filtration, concentration and drying on enzymatic hydrolysate to mix and embed with other materials. Sewage emission reduction pressure can be realized on the basis of enhancing the utilization efficiency of by-product plasma during livestock processing; polypeptide powder prepared through secondary enzymolysis is stronger during processing and utilization, and previous maillard reaction is also saved; and through the method for intermittently preparing meat flavouring through drying and embedding, the stability of the meat flavouring prepared after embedding can be enhanced, oxidation resistance characteristics can be obviously improved, and the fragrance and flavor fullness retention rate after secondary processing and utilization can be better.

Description

technical field [0001] The invention belongs to the field of deep processing of animal by-products, and in particular relates to a method for preparing meaty spices, meaty spices prepared by the preparation method and applications thereof. Background technique [0002] Animal blood is rich in nutrients and contains more than 200 functional components, with a protein content of 16.4~18.9%, including 8 kinds of amino acids necessary for the human body, especially high in lysine and leucine, and also contains calcium, phosphorus, magnesium, potassium, iron and other trace elements and multivitamins, sugars, lipids. Animal blood accounts for about 5-8% of the animal's body weight, and the amount of blood that can be collected after slaughtering accounts for 4-5% of the slaughtered body weight. Known as "liquid meat" in the West, the total amount of essential amino acids in protein in blood is higher than that of human milk and whole eggs, especially the content of lysine is ver...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23J3/34A23J3/12A23L5/00A23K20/147A23K20/142A23K20/163
CPCA23L27/26A23J3/345A23J3/12A23L5/00A23K20/147A23K20/142A23K20/163A23V2002/00A23V2250/5436A23V2300/10A23V2300/20A23V2250/0618A23V2250/0622A23V2250/61A23V2250/0604A23V2250/638A23V2250/55
Inventor 张崟柯欢母运龙李慧郭添荣刘达玉王卫
Owner CHENGDU UNIV