Method for preparing meat flavour essence precursor by fat control oxidation

A meat flavor and precursor technology is applied in the field of preparing meat flavor precursors, which can solve the problems of insufficient flavor and weak aroma intensity, and achieve the effects of full flavor and strong aroma.

Inactive Publication Date: 2006-07-19
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The meat flavor precursors prepared by the existing method using fat as a raw material can only provide a limited amount or limited content of various important aldehydes and ketone precursors that constitute the characteristics of the meat aroma, and the meat flavor obtained through thermal reaction Compared with the natural flavor of boiled meat, the flavor has the disadvantage of not full flavor or weak aroma intensity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] In a 500ml four-neck flask equipped with an electric stirrer, an air inlet tube, a thermometer, and a reflux condenser, add 100 grams of tallow, and the stirring speed is 820r.min -1 . First heat it to melt and add 0.05g of antioxidant vitamin E, then heat it for 5 hours at 180°C with air flow rate of 0.055m 3 / h. The product is light yellow, with a peroxide value of 405eq / kg, anisidine value of 120, acid value of 2.1g KOH / kg fat, and a total carbonyl content of 1.2%.

Embodiment 2

[0019] In a 500ml four-neck flask equipped with an electric stirrer, an air inlet tube, a thermometer, and a reflux condenser, add 100 grams of tallow, and the stirring speed is 880r min -1 . First heat it to melt and add 0.08 grams of vitamin E, an antioxidant, and then heat the reaction for 3.5 hours at 190°C with air flow rate of 0.15m 3 / h. The product is pale yellow, with a peroxide value of 875eq / kg, anisidine value of 242, acid value of 2.1g KOH / kg fat, and a total carbonyl content of 3.1%.

Embodiment 3

[0021] In a 500ml four-necked flask equipped with an electric stirrer, an air inlet tube, a thermometer, and a reflux condenser, add 100 grams of lard, and the stirring speed is 942r.min -1 . First heat it to melt and add 0.4 g of vitamin E, an antioxidant, and then heat the reaction for 6 hours at 120 ° C with air flow rate of 0.125 m 3 / h. The product is light yellow, with a peroxide value of 782eq / kg, anisidine value of 191, acid value of 1.8gKOH / kg fat, and a total carbonyl content of 2.4%.

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Abstract

A process for preparing the precursor is meat-taste essence by controlling the oxidization of fat features that under existance of antioxidizing agent the fat is oxidized in the flowing air at 80-200 deg.C for 45 min -8 hrs while stirred at 500-1000 rpm.

Description

technical field [0001] The invention relates to a method for preparing meat flavor essence precursor by using natural fat as raw material and controlling the degree of fat oxidation. Background technique [0002] At present, the present invention relates to a method for preparing important meat flavor precursors rich in small molecule aldehydes and ketones by controlled oxidation of fat. [0003] During the storage of fat-containing foods, vacuum packaging or addition of antioxidants is often required to prevent the automatic oxidation and rancidity of fats and affect the flavor of the food. The carbonyl-containing compounds such as small molecular aldehydes and ketones in the fat oxidation products are important precursors for the preparation of meat flavors by thermal reaction. These small molecule aldehydes, ketones and their Maillard reaction products with amino acids, peptides, polypeptides, proteins and other amino-containing compounds have strong volatility, and are ...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23D7/00A23D9/00A23L27/26
Inventor 孙宝国谢建春梁梦兰彭秋菊文志勇
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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