A roast meat oil flavor and a method for preparing the same

Abstract

The application discloses a roast meat oil-like essence and a preparation method thereof, and comprises the following steps: taking pig bone mud, chicken bone mud and pure water, adding compound protease, and obtaining an enzyme solution through enzymolysis; taking the enzyme solution, adding yeast, salt, white sugar, I+G, reducing sugar, amino acid, VB1 and spices, and obtaining a reaction solution through heat reaction; adding an extractant into the reaction solution, and the mass ratio of the reaction solution and the extractant is 5:2; the extraction temperature is 60-70 DEG C, and the single extraction time is 30-60 min; the extraction is performed in 2-3 times, the extractant is a mixture of sunflower seed oil, glycerol and propylene glycol, or a mixture of sunflower seed oil, soybean oil, glycerol and propylene glycol, and the essence is obtained after mixing the extractant. The application combines the Maillard reaction and the directional extraction enrichment process, provides a roast meat flavor essence with rich aroma and natural raw materials, and has reasonable process, simple flow, more natural and harmonious product flavor and better application effect.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food additives, in particular to a kind of essence, more specifically, the present application relates to a kind of roast meat oil-like essence and its preparation method. BACKGROUND

[0002] In recent years, meat flavor essence demand gradually rises in domestic and foreign markets, and the product added value of future flavor essence industry will be gradually improved, and natural flavor closer to natural flavor will have more development potential than synthetic flavor. In the traditional essence industry, oil-like essence product is prepared by using monomer flavor, which is limited by GB 2760-2014, and the types of additives are limited, so the natural feeling and cooking feeling of oil-like essence product are poor. The Maillard reaction essence meets the needs of consumers for natural and safe in terms of material and flavor, and the generated aroma substances are up to hundreds, but the dosage form is limited and the aroma intensity is small to some extent, so the preparation of oil-like Maillard reaction essence with high intensity has great market prospect. SUMMARY

[0003] The present application aims to at least solve one of the technical problems in the related art, and for this purpose, the present application provides a kind of roast meat flavor oil-like essence and its preparation method. The present application combines Maillard reaction and directional extraction enrichment process on the basis of related art, and is different from traditional oil-like essence preparation process, which improves the intensity of Maillard reaction essence, realizes the conversion of dosage form, and makes up for the problem of insufficient natural feeling of oil-like essence. The essence prepared by the method of the present application has rich roast meat aroma, and the materials are natural and the flavor is natural.

[0004] The technical scheme adopted by the present application is as follows:

[0005] A kind of roast meat oil-like essence preparation method, comprising the following steps:

[0006] (1) enzyme solution preparation: take 10-25 mass parts of pig bone mud, 15-20 mass parts of chicken bone mud and 30-60 mass parts of pure water, add 0.2-0.5 mass parts of compound protease, keep the temperature at 40-60 DEG C, and the pH value is 5-8, and the enzyme is hydrolyzed for 30-60 min to obtain the enzyme solution;

[0007] (2) reaction liquid preparation: take 15-60 mass parts of enzyme solution, add 7-15 mass parts of yeast, 6-10 mass parts of salt, 2-5 mass parts of white sugar, 0.5-4 mass parts of I+G, 5-14 mass parts of reducing sugar, 10-18 mass parts of amino acid, 1-2 mass parts of VB1, 1-2.5 mass parts of spice, mix thoroughly, the reaction temperature is 110-120 DEG C, and the reaction time is 60-150 min to obtain the reaction liquid;

[0008] (3) adding an extractant to the reaction solution, the mass ratio of the reaction solution to the extractant being 5:2; the extraction temperature being 60-70℃, and the single extraction time being 30-60min; the extraction being carried out for 2-3 times, the extractant being a mixture of sunflower seed oil, glycerol and propylene glycol, or a mixture of sunflower seed oil, soybean oil, glycerol and propylene glycol, and the roasted meat flavor oil-like flavoring being obtained after mixing the extractants.

[0009] Preferably, the extractant is a mixture of sunflower seed oil, glycerol and propylene glycol, and more preferably, the extractant is a mixture of sunflower seed oil, glycerol and propylene glycol in a mass ratio of 20:0.8:0.2.

[0010] Preferably, in step (3), the extraction is carried out for 2 times.

[0011] Preferably, in step (3), the single extraction time is 30-40min.

[0012] Preferably, in step (3), the extraction temperature is 70℃.

[0013] Preferably, in step (2), the moisture content in the system for preparing the reaction solution is 10-15%.

[0014] Preferably, in step (2), the enzyme solution is 25-35 parts by mass, the yeast is 8-12 parts by mass, the salt is 7-9 parts by mass, the white granulated sugar is 3-4 parts by mass, the I+G is 0.5-1 part, the reducing sugar is 10-14 parts by mass, the amino acid is 12-15 parts by mass, the VB1 is 1-2 parts by mass, and the spice is 1-2.5 parts by mass.

[0015] Preferably, in step (2), the reaction time is 80-100min.

[0016] In some embodiments, the reducing sugar is one or both of glucose and xylose; the amino acid is one or more of glycine, alanine, cysteine, glutamic acid, arginine and threonine; and the spice is one or more of ginger, cumin, clove, nutmeg, cassia, anise and cumin.

[0017] Preferably, the reducing sugar is a mixture of glucose and xylose; the amino acid is a mixture of glycine, cysteine, glutamic acid, arginine and threonine; and the spice is a mixture of ginger, cumin, cassia, anise and cumin.

[0018] The embodiments of the present application also provide a roasted meat oil-like flavoring prepared by the above method.

[0019] The present application has the following advantages and beneficial effects:

[0020] (1) The present application combines Maillard reaction and directional extraction enrichment process to provide a roasted meat flavor essence with rich aroma and natural raw materials, which has reasonable process, simple flow, more natural and harmonious product flavor, and better application effect.

[0021] (2) The present application realizes flavor component enrichment and more than 2 times of relative concentration by optimizing the polarity of the extraction agent and the extraction times to direct the transfer of the effective components of the Maillard reaction products to the extraction agent.

[0022] (3) The present application can more effectively control the Maillard reaction path by adjusting the moisture content of the Maillard reaction to generate more heterocyclic substances, making the roasted flavor of the product more obvious.

[0023] (4) The use of complex protease in the enzyme hydrolysis step can gradually hydrolyze the large molecular proteins in the meat source into small molecular polypeptides, which is conducive to further participating in the Maillard reaction in the subsequent heating process, and the complex protease can be used in a wide pH range and still work well under neutral conditions without adding any acid or base regulator. BRIEF DESCRIPTION OF DRAWINGS

[0024] Figure 1 Figure for the influence of the polarity of the extraction solvent on the extraction efficiency;

[0025] Figure 2 Figure for the influence of extraction times and proportion on average enrichment ratio and loss rate;

[0026] Figure 3 Figure for the influence of extraction temperature on average enrichment ratio and loss rate;

[0027] Figure 4 Figure for the influence of extraction time on average enrichment ratio and loss rate;

[0028] Figure 5 Figure for the influence of different essences on the sensory evaluation score of low-temperature meat sausages. DETAILED DESCRIPTION

[0029] The embodiments of the present application are described in detail below, and the embodiments described below are exemplary and are intended to explain the present application, but cannot be understood as limiting the present application.

[0030] Unless otherwise defined, all technical and scientific terms used herein have the meanings commonly understood by one of ordinary skill in the art to which the present application belongs.

[0031] In this document, where a range of values is described, it is understood that the disclosure includes disclosure of all possible subranges of the range, and specific numerical values falling within the range, whether or not the specific numerical values or specific subranges are expressly indicated.

[0032] In the present text, the meaning of "a plurality" is at least two, unless explicitly specified otherwise.

[0033] The following are specific examples and comparative examples of the present application. It should be further noted that the schemes of the following comparative examples are not prior art, but are set up only for comparison with the schemes of the examples, and do not limit the present application.

[0034] In the examples and comparative examples of the present application, the fraction refers to the mass fraction.

[0035] In the examples and comparative examples of the present application, the sensory evaluation is as follows:

[0036] Select 8 people with relevant work experience (5 men and 3 women, aged 25-35) to conduct sensory evaluation according to the scoring table in Table 1. Each sample is repeated three times, and deionized water is used to rinse between adjacent two times of tasting.

[0037] Table 1 Sensory evaluation scoring table

[0038]

[0039] Example 1

[0040] A method for preparing a grilled meat oil-like flavor, comprising the following steps:

[0041] (1) Enzymatic solution preparation: weigh 22 parts of pig bone paste, 19 parts of chicken bone paste, and 35 parts of pure water, add 0.4 parts of compound protease, keep the temperature at 55℃, and under natural pH conditions (pH is 6.7 after detection), enzymolysis for 30 min to obtain an enzymatic solution.

[0042] (2) Reaction liquid preparation: weigh 30 parts of the enzymatic solution, add 10 parts of yeast, 8 parts of salt, 4 parts of white sugar, 0.5 parts of I+G, 8 parts of glucose, 5 parts of xylose, 2 parts of glycine, 5 parts of cysteine, 1.5 parts of glutamic acid, 4 parts of arginine, 2.5 parts of threonine, 1.5 parts of VB1, 0.5 parts of ginger, 0.1 parts of fennel, 0.1 parts of cinnamon, 0.1 parts of anise, 1.2 parts of cumin, and mix well to perform Maillard reaction, the reaction temperature is 115℃, and the reaction time is 90 min to obtain a reaction liquid; the overall Maillard reaction step has a moisture content of about 15%.

[0043] (3) Take 50 parts of the reaction liquid, add 20 parts of an extractant, the extractant is a mixture of sunflower seed oil, glycerol, and propylene glycol in a mass ratio of 20:0.8:0.2, set the extraction temperature to 70℃, and perform extraction in two times (add 10 parts of extractant each time), the single extraction time is 30 min, and the extraction liquid can be obtained after mixing to obtain a grilled meat oil-like flavor.

[0044] Example 2

[0045] A method for preparing a roast meat oil-like flavoring, comprising the following steps:

[0046] (1) Enzymatic hydrolysate preparation: take 22 parts of pig bone paste, 19 parts of chicken bone paste, and 35 parts of purified water, add 0.4 parts of complex protease, maintain the temperature at 55°C, and carry out enzymatic hydrolysis for 30 minutes under the condition of pH 5 to obtain an enzymatic hydrolysate.

[0047] (2) Reaction liquid preparation: take 30 parts of the enzymatic hydrolysate, add 10 parts of yeast, 8 parts of salt, 4 parts of white sugar, 0.5 parts of I+G, 8 parts of glucose, 5 parts of xylose, 2 parts of glycine, 5 parts of cysteine, 1.5 parts of glutamic acid, 4 parts of arginine, 2.5 parts of threonine, 1.5 parts of VB1, 0.5 parts of ginger, 0.1 parts of fennel, 0.1 parts of cassia, 0.1 parts of anise, and 1.2 parts of cumin, mix thoroughly, and carry out Maillard reaction under the condition of a reaction temperature of 115°C and a reaction time of 90 minutes to obtain a reaction liquid.

[0048] (3) Take 50 parts of the reaction liquid, add 20 parts of an extractant, the extractant is a mixture of sunflower seed oil, glycerol, and propylene glycol in a mass ratio of 20:0.8:0.2, set the extraction temperature at 70°C, carry out extraction in two times (add 10 parts of the extractant each time), the single extraction time is 30 minutes, and the roast meat oil-like flavoring can be obtained after mixing the extractant.

[0049] Example 3

[0050] A method for preparing a roast meat oil-like flavoring, comprising the following steps:

[0051] (1) Enzymatic hydrolysate preparation: take 22 parts of pig bone paste, 19 parts of chicken bone paste, and 35 parts of purified water, add 0.4 parts of complex protease, maintain the temperature at 55°C, and carry out enzymatic hydrolysis for 30 minutes under the condition of natural pH to obtain an enzymatic hydrolysate.

[0052] (2) Reaction liquid preparation: take 30 parts of the enzymatic hydrolysate, add 10 parts of yeast, 8 parts of salt, 4 parts of white sugar, 0.5 parts of I+G, 8 parts of glucose, 5 parts of xylose, 2 parts of glycine, 5 parts of cysteine, 1.5 parts of glutamic acid, 4 parts of arginine, 2.5 parts of threonine, 1.5 parts of VB1, 0.5 parts of ginger, 0.1 parts of fennel, 0.1 parts of cassia, 0.1 parts of anise, and 1.2 parts of cumin, mix thoroughly, and carry out Maillard reaction under the condition of a reaction temperature of 115°C and a reaction time of 90 minutes to obtain a reaction liquid.

[0053] (3) Take 50 parts of the reaction liquid, add 20 parts of an extractant, the extractant is a mixture of sunflower seed oil, glycerol, and propylene glycol in a mass ratio of 20:0.8:0.2, set the extraction temperature at 70°C, carry out extraction in two times (add 10 parts of the extractant each time), the single extraction time is 30 minutes, and the roast meat oil-like flavoring can be obtained after mixing the extractant.

[0054] Example 4

[0055] A method for preparing a roast meat oil flavor, comprising the following steps:

[0056] (1) Enzymatic hydrolysate preparation: take 22 parts of pig bone paste, 19 parts of chicken bone paste, and 35 parts of pure water, add 0.4 parts of compound protease, keep the temperature at 55°C, and enzymatically hydrolyze for 30 minutes under natural pH conditions to obtain an enzymatic hydrolysate.

[0057] (2) Reaction liquid preparation: take 30 parts of the enzymatic hydrolysate, add 10 parts of yeast, 8 parts of salt, 4 parts of white sugar, 0.5 parts of I+G, 8 parts of glucose, 5 parts of xylose, 2 parts of glycine, 5 parts of cysteine, 1.5 parts of glutamic acid, 4 parts of arginine, 2.5 parts of threonine, 1.5 parts of VB1, 0.5 parts of ginger, 0.1 parts of fennel, 0.1 parts of cassia, 0.1 parts of anise, and 1.2 parts of cumin, mix well to perform a Maillard reaction, the reaction temperature is 115°C, and the reaction time is 90 minutes to obtain a reaction liquid.

[0058] (3) Take 50 parts of the reaction liquid, add 20 parts of an extractant, the extractant is a mixture of sunflower seed oil, glycerol, and propylene glycol in a mass ratio of 20:0.8:0.2, set the extraction temperature to 70°C, perform extraction in three times, the single extraction time is 30 minutes, and the roast meat oil flavor is obtained after mixing the extraction liquid.

[0059] Example 5

[0060] A method for preparing a roast meat oil flavor, comprising the following steps:

[0061] (1) Enzymatic hydrolysate preparation: take 22 parts of pig bone paste, 19 parts of chicken bone paste, and 35 parts of pure water, add 0.4 parts of compound protease, keep the temperature at 55°C, and enzymatically hydrolyze for 30 minutes under natural pH conditions to obtain an enzymatic hydrolysate.

[0062] (2) Reaction liquid preparation: take 30 parts of the enzymatic hydrolysate, add 10 parts of yeast, 8 parts of salt, 4 parts of white sugar, 0.5 parts of I+G, 8 parts of glucose, 5 parts of xylose, 2 parts of glycine, 5 parts of cysteine, 1.5 parts of glutamic acid, 4 parts of arginine, 2.5 parts of threonine, 1.5 parts of VB1, 0.5 parts of ginger, 0.1 parts of fennel, 0.1 parts of cassia, 0.1 parts of anise, and 1.2 parts of cumin, mix well to perform a Maillard reaction, the reaction temperature is 115°C, and the reaction time is 90 minutes to obtain a reaction liquid.

[0063] (3) Take 50 parts of the reaction liquid, add 20 parts of an extractant, the extractant is a mixture of sunflower seed oil, glycerol, and propylene glycol in a mass ratio of 20:0.8:0.2, set the extraction temperature to 60°C, perform extraction in two times, the single extraction time is 30 minutes, and the roast meat oil flavor is obtained after mixing the extraction liquid.

[0064] Example 6

[0065] A method for preparing a roast meat oil flavor, comprising the following steps:

[0066] (1) Enzymatic hydrolysate preparation: take 22 parts of pig bone paste, 19 parts of chicken bone paste, and 35 parts of pure water, add 0.4 parts of compound protease, keep the temperature at 55℃, and enzymatically hydrolyze for 30 minutes under natural pH conditions to obtain an enzymatic hydrolysate.

[0067] (2) Reaction liquid preparation: take 30 parts of the enzymatic hydrolysate, add 10 parts of yeast, 8 parts of salt, 4 parts of white sugar, 0.5 parts of I+G, 8 parts of glucose, 5 parts of xylose, 2 parts of glycine, 5 parts of cysteine, 1.5 parts of glutamic acid, 4 parts of arginine, 2.5 parts of threonine, 1.5 parts of VB1, 0.5 parts of ginger, 0.1 parts of fennel, 0.1 parts of cassia, 0.1 parts of anise, and 1.2 parts of cumin, mix well to perform a Maillard reaction, the reaction temperature is 115℃, and the reaction time is 90 minutes to obtain a reaction liquid.

[0068] (3) Take 50 parts of the reaction liquid, add 20 parts of an extractant, the extractant is a mixture of sunflower seed oil, glycerol, and propylene glycol in a mass ratio of 20:0.8:0.2, set the extraction temperature at 70℃, perform extraction in two times (add 10 parts of the extractant each time), the single extraction time is 60 minutes, and the roast meat oil flavor is obtained after mixing the extract.

[0069] Example 7

[0070] A method for preparing a roast meat oil flavor, comprising the following steps:

[0071] (1) Enzymatic hydrolysate preparation: take 22 parts of pig bone paste, 19 parts of chicken bone paste, and 16 parts of pure water, add 0.4 parts of compound protease, keep the temperature at 55℃, and enzymatically hydrolyze for 30 minutes under natural pH conditions to obtain an enzymatic hydrolysate.

[0072] (2) Reaction liquid preparation: take 30 parts of the enzymatic hydrolysate, add 10 parts of yeast, 8 parts of salt, 4 parts of white sugar, 0.5 parts of I+G, 8 parts of glucose, 5 parts of xylose, 2 parts of glycine, 5 parts of cysteine, 1.5 parts of glutamic acid, 4 parts of arginine, 2.5 parts of threonine, 1.5 parts of VB1, 0.5 parts of ginger, 0.1 parts of fennel, 0.1 parts of cassia, 0.1 parts of anise, and 1.2 parts of cumin, mix well to perform a Maillard reaction, the reaction temperature is 115℃, and the reaction time is 90 minutes to obtain a reaction liquid. The overall Maillard reaction step has a moisture content of about 10%.

[0073] (3) Take 50 parts of the reaction solution, add 20 parts of the extractant, the extractant is a mixture of sunflower seed oil, glycerol, and propylene glycol in a mass ratio of 20:0.8:0.2, set the extraction temperature to 70°C, and perform extraction in two times (add 10 parts of the extractant each time), with a single extraction time of 30 min. After mixing the extract, a roasted meat oil-like flavor is obtained.

[0074] Comparative Example 1 Group

[0075] Comparative Example 1-1

[0076] Compared with Example 1, the difference is that the extractant is sunflower seed oil: glycerol = 5:1 (mass ratio).

[0077] Comparative Example 1-2

[0078] Compared with Example 1, the difference is that the extractant is sunflower seed oil: glycerol = 15:1 (mass ratio).

[0079] Comparative Example 1-3

[0080] Compared with Example 1, the difference is that the extractant is sunflower seed oil: glycerol = 30:1 (mass ratio).

[0081] Comparative Example 1-4

[0082] Compared with Example 1, the difference is that the extractant is sunflower seed oil: propylene glycol = 5:1 (mass ratio).

[0083] Comparative Example 1-5

[0084] Compared with Example 1, the difference is that the extractant is sunflower seed oil: propylene glycol = 15:1 (mass ratio).

[0085] Comparative Example 1-6

[0086] Compared with Example 1, the difference is that the extractant is sunflower seed oil: propylene glycol = 30:1 (mass ratio).

[0087] The extraction efficiency of the main flavoring substances 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-methyl-3-furancarbinol, 4-methyl-5-(β-hydroxyethyl)thiazole, and bis(2-methyl-3-furyl)disulfide in Example 1, Example 3, and the Comparative Example 1 Group was calculated, and the results are shown in Table 1. Figure 1 .

[0088] From the comparison of the groups of Example 1, Example 3 and Comparative Example 1, it can be seen that the effect of the sunflower seed oil, glycerol and propylene glycol complex extraction solvent is better than that of the sunflower seed oil and glycerol complex and the sunflower seed oil and propylene glycol complex, wherein the average extraction efficiency is the highest when the proportion of sunflower seed oil, glycerol and propylene glycol is 20:0.8:0.2, and the possible reason for the analysis is that under the polarity condition of the system, the solubility of the heterocyclic substances is higher, so that the extraction transfer efficiency is improved.

[0089] The groups of Example 1, Example 3 and Comparative Example 1 were subjected to sensory evaluation according to the standard of Table 1 from the dimensions of burnt aroma, roasted aroma, meat aroma and palatability, and the results are shown in Table 2. From Table 2, it can be seen that: in Example 1, the sunflower seed oil, glycerol and propylene glycol complex extraction solution is used, and the sample obtained after extraction has higher palatability, and the scores of burnt aroma, roasted aroma and meat aroma are all higher than those of the other two solvent complexes. In Example 3, the addition of soybean oil reduces the palatability due to the presence of bean smell in soybean oil, thereby affecting the score.

[0090] Table 2 Influence of extraction solvent polarity on sensory evaluation

[0091] Focal aroma Roasted aroma Meat aroma Palatability Comparative Example 1-1 6.5 6.4 5.9 6.5 Comparative Example 1-2 6.7 6.8 6.1 6.5 Comparative Example 1-3 7.0 6.7 6.3 6.9 Comparative Example 1-4 6.1 6.1 5.6 6.1 Comparative Example 1-5 6.2 6.3 5.6 6.3 Comparative Example 1-6 6.7 6.4 5.9 6.1 Example 1 7.1 7.2 6.8 7.4 Example 3 7.1 7.0 6.6 6.9

[0092] Comparative Example 2 group

[0093] Comparative Example 2-1

[0094] Compared with Example 1, the difference is that the reaction liquid: extraction solvent = 2:1, and the extraction is 1 time.

[0095] Comparative Example 2-2

[0096] Compared with Example 1, the difference is that the reaction liquid: extraction solvent = 2:1, and the extraction is 2 times.

[0097] Comparative Example 2-3

[0098] Compared with Example 1, the difference is that the reaction liquid: extraction solvent = 2:1, and the extraction is 3 times.

[0099] Comparative Example 2-4

[0100] Compared with Example 1, the difference is that the reaction liquid: extraction solvent = 5:2, and the extraction is 1 time.

[0101] Comparative Example 2-5

[0102] Compared with Example 1, the difference is that the reaction liquid: extraction solvent = 5:1, and the extraction is 1 time.

[0103] Comparative Example 2-6

[0104] Compared with Example 1, the difference is that the reaction liquid: extraction solvent = 5:1, and the extraction is 2 times.

[0105] Comparative Example 2-7

[0106] The difference compared with Example 1 is that the ratio of reaction solution to extraction solvent is 5:1, and the extraction is performed 3 times.

[0107] The enrichment ratios of the main flavor substances 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-methyl-3-furfuryl mercaptan, 4-methyl-5-(β-hydroxyethyl)thiazole, and bis(2-methyl-3-furyl) disulfide are calculated according to the enrichment ratio = concentration of flavor substances in the product after extraction / concentration of flavor substances in the reaction solution before extraction, and then the average enrichment ratio is obtained by adding and averaging.

[0108] The loss rate is calculated according to the formula The ideal enrichment ratio, average enrichment ratio, and loss rate are shown in Table 2. Figure 2

[0109] From the comparison of Example 1, Example 4, and Comparative Example 2 groups, it can be seen that when the ratio of reaction solution to extraction solvent is 2:1 and 5:2, the average enrichment ratio increases with the increase of extraction times, but when the ratio is 5:1, the average enrichment ratio decreases with the increase of extraction times. It is analyzed that when the ratio of reaction solution is too high, the proportion of extraction solvent is too small in each extraction, which limits the transfer of flavor substances during extraction, resulting in a decrease in the final enrichment ratio and a higher loss rate. When the ratio is 2:1 and 5:2, the average enrichment ratio of 3 times extraction is slightly higher than that of 2 times extraction, but the improvement is not significant. Considering the industrial cost and other factors, 2 times extraction is more optimal.

[0110] The sensory evaluation of Example 1, Example 4, and Comparative Example 2 groups is performed according to the standard in Table 1 from the dimensions of caramel, roast, meat, and overall intensity. The results are shown in Table 3. From Table 3, it can be seen that the higher the ratio of reaction solution, the higher the scores of caramel, roast, meat, and overall intensity, which is consistent with the average enrichment ratio results. Considering the enrichment ratio, loss rate, and sensory evaluation scores, it is determined that the extraction ratio of 5:2 and the extraction times of 2 times are the optimal scheme.

[0111] Table 3 Influence of extraction times and ratio on sensory evaluation

[0112]

[0113]

[0114] Comparative Example 3 group

[0115] Comparative Example 3-1

[0116] Compared with Example 1, the difference is that the temperature is 20°C.

[0117] Comparative Example 3-2 ​

[0118] The difference compared with Example 1 is that the temperature is 30℃.

[0119] Comparative Example 3-3

[0120] The difference compared with Example 1 is that the temperature is 40℃.

[0121] Comparative Example 3-4

[0122] The difference compared with Example 1 is that the temperature is 50℃.

[0123] Comparative Example 3-5

[0124] The difference compared with Example 1 is that the temperature is 80℃.

[0125] Comparative Example 3-6

[0126] The difference compared with Example 1 is that the temperature is 90℃.

[0127] The average enrichment ratio and loss rate at different extraction temperatures are shown in Table 3. Figure 3 The sensory evaluation of aroma intensity, off-flavor, and taste preference of Example 1, Example 5, and Comparative Example 3 groups according to the standard in Table 1 is shown in Table 4.

[0128] From the comparison of Example 1, Example 5, and Comparative Example 3 groups, it can be seen that increasing the temperature helps to increase the enrichment ratio and reduce the loss rate, but the growth rate slows down or even decreases after reaching 80℃. From Table 4, when the temperature reaches 80℃, the off-flavor intensity increases with the increase of temperature. It is analyzed that this is because the extraction solvent and some components in the reaction solution continue to react at a higher temperature, resulting in other flavors in the final product. Considering comprehensively, 70℃ is selected as the best extraction temperature.

[0129] Table 4 Influence of extraction temperature on sensory evaluation

[0130] Temperature Aroma intensity Off-flavor Palatability Comparative Example 3-1 5.9 0.3 6.5 Comparative Example 3-2 6.2 0.2 6.8 Comparative Example 3-3 6.4 0.3 6.8 Comparative Example 3-4 6.6 0.3 6.9 Example 5 6.9 0.4 7.1 Example 1 7.1 0.4 7.2 Comparative Example 3-5 7.5 1.4 6.9 Comparative Example 3-6 7.4 2.1 6.6

[0131] Comparative Example 4 group

[0132] Comparative Example 4-1

[0133] The difference compared with Example 1 is that the single extraction time is 10 min.

[0134] Comparative Example 4-2

[0135] The difference compared with Example 1 is that the single extraction time is 20 min.

[0136] Comparative Example 4-3

[0137] The difference compared with Example 1 is that the single extraction time is 90 min.

[0138] Comparative Example 4-4

[0139] The difference compared with Example 1 is that the single extraction time is 120 min.

[0140] The average enrichment ratio and loss rate under different extraction times are as shown in Table 4. Figure 4 The sensory evaluation of aroma intensity, off-flavor, and hedonicity of Example 1, Example 6, and Comparative Example 4 groups according to the standards in Table 1 is shown in Table 5. Through the comparison of Example 1, Example 6, and Comparative Example 4 groups, it can be seen that extending the single extraction time helps to improve the enrichment ratio and reduce the loss rate. The extraction enrichment ratio grows faster between 10-30 min, but the growth rate slows down after 30 min. The sensory evaluation results in Table 9 are consistent, so 30 min can be used as the best single extraction time.

[0141] Table 5 Influence of extraction time on sensory evaluation

[0142]

[0143]

[0144] Comparative Example 5 group

[0145] Comparative Example 5-1

[0146] The difference compared with Example 1 is that water 23 parts is also added in Comparative Example 5-1. The water content of the overall Maillard reaction step is about 35%.

[0147] Comparative Example 5-2

[0148] The difference compared with Example 1 is that water 9 parts is also added in Comparative Example 5-2. The water content of the overall Maillard reaction step is about 25%.

[0149] The composition of volatile flavor substances of reaction products with different water contents is determined, and the results are shown in Table 6. Through the comparison of Example 1, Example 7, and Comparative Example 5 groups, it can be seen that the flavor substances after reaction are mainly composed of alkanes, alcohols, aldehydes, ketones, acids, esters, and heterocyclic compounds. From the volatile species, it can be seen that as the water content decreases, the volatile species also increases, indicating that the reaction degree intensifies under the same time condition.

[0150] Table 6 Influence of different water content reaction products on the composition of volatile flavor substances

[0151]

[0152] The roast flavor is mainly provided by heterocyclic substances. Then, the content of the volatile flavoring substances of the heterocyclics after reaction under different water content conditions is determined, and the results are shown in Table 7: pyrazines are mainly a kind of compounds with roast, potato and other characteristic aromas produced by Maillard reaction of free amino acids, oligopeptides and reducing sugars, and have a great contribution to the flavor of the sample after thermal reaction. Furans are a kind of compounds with caramel and sweet flavor; sulfur-containing compounds such as 2-methyl-3-furan thiol, bis(2-methyl-3-furyl) disulfide and thiazoles have obvious meat flavor, which are mainly produced by thermal reaction of sulfur-containing amino acids such as cysteine and thiamine. Due to the different contents of different flavoring substances, the final flavor of the sample after reaction shows obvious differences. It can be found from the volatile content that the contents of pyrazines, furans and sulfur-containing substances in the samples with water content of 15% and 10% are higher, which indicates that the reduction of water content is beneficial to the formation of stronger roast and meat flavor.

[0153] Table 7 Contents of volatile flavoring substances of heterocyclics after reaction under different water content conditions

[0154]

[0155]

[0156] Comparative Example 6

[0157] The difference between Example 1 and Comparative Example 6 is that alkaline protease is used instead of complex protease in Example 1. The sensory evaluation of Example 1, Example 2 and Comparative Example 6 is shown in Table 8, and it can be seen from Table 8 that pH has little effect on complex protease, but alkaline protease produces a large odor after enzymatic hydrolysis under natural conditions, resulting in reduced palatability.

[0158] Table 8 Sensory evaluation of Example 1, Example 2 and Comparative Example 6

[0159] Time Aroma intensity Off-flavor Palatability Example 1 7.1 0.4 7.2 Example 2 7.2 0.3 7.2 Comparative Example 6 6.5 1.1 6.5

[0160] Application of Example 1

[0161] The essence prepared in Example 1 of the application is applied to low-temperature meat sausages, and the specific steps are as follows: 0.3 g of essence product is added to 100 g of low-temperature meat sausage matrix, and the essence product and the matrix are fully mixed and uniform, and then sausage casing is added, and the mixture is cooked at 90℃ for 30 min to prepare low-temperature meat sausages.

[0162] Application of Comparative Example 1

[0163] An equal amount of roast meat paste essence (84150) is added.

[0164] Application of Comparative Example 2

[0165] The same amount of roasted oil-like flavor (85365) was added.

[0166] The low-temperature meat sausages with different flavors were subjected to sensory evaluation in terms of caramelization, roasting, meat flavor, naturalness and palatability according to the standard in Table 1, and the results are shown in Table 2. Figure 5 ( Figure 5 Among them, sample 1 is application example 1, sample 2 is application comparative example 1, and sample 3 is application comparative example 2. The results are shown in Table 2. Figure 5 It can be seen that the aroma intensity of the low-temperature meat sausages after adding flavors is higher than that of the blank sample. Among them, the aroma intensity of the oil-like flavor product of example 1 and the blended oil-like flavor product (application comparative example 2) is equivalent and significantly higher than that of the Maillard reaction flavor, and the naturalness of the oil-like flavor product of example 1 and the Maillard reaction flavor (application comparative example 1) product is better. It shows that the flavor base prepared by the method of the application has a good application prospect in the field of leisure food.

[0167] Although the embodiments of the application have been shown and described above, it should be understood that the above embodiments are exemplary and should not be construed as limiting the application, and those skilled in the art can make changes, modifications, replacements and variations to the above embodiments within the scope of the application.

Claims

1. A process for the preparation of a roast meat oil flavouring characterised in that, The method comprises the following steps: (1) Preparation of enzymatic hydrolysate: 10-25 parts by mass of pig bone paste, 15-20 parts by mass of chicken bone paste, and 30-60 parts by mass of purified water are weighed, and 0.2-0.5 parts by mass of compound protease is added, and the temperature is kept at 40-60°C and the pH value is kept at 5-8, and the enzymatic hydrolysis is carried out for 30-60 min to obtain the enzymatic hydrolysate; (2) Preparation of reaction solution: 15-60 parts by mass of the enzymatic hydrolysate is weighed, and 7-15 parts by mass of yeast, 6-10 parts by mass of salt, 2-5 parts by mass of white sugar, 0.5-4 parts by mass of I+G, 5-14 parts by mass of reducing sugar, 10-18 parts by mass of amino acid, 1-2 parts by mass of VB1, and 1-2.5 parts by mass of spice are added, and the mixture is mixed, and the reaction temperature is 110-120°C, and the reaction time is 60-150 min to obtain the reaction solution; in step (2), the water content in the system for preparing the reaction solution is 10-15%; (3) The extraction agent is added into the reaction solution, and the mass ratio of the reaction solution to the extraction agent is 5:2; the extraction temperature is 70°C, and the single extraction time is 30-40 min; the extraction is carried out twice, and the extraction agent is a mixture of sunflower seed oil, glycerol, and propylene glycol with a mass ratio of 20:0.8:0.2; the extraction solution is mixed to obtain the roasted meat flavor oil-like essence.

2. The method of preparing a grilled meat oil flavor according to claim 1, wherein In step (2), the enzymatic hydrolysate is 25-35 parts by mass, the yeast is 8-12 parts by mass, the salt is 7-9 parts by mass, the white sugar is 3-4 parts by mass, the I+G is 0.5-1 part, the reducing sugar is 10-14 parts by mass, the amino acid is 12-15 parts by mass, the VB1 is 1-2 parts by mass, and the spice is 1-2.5 parts by mass. In step (2), the reaction time is 80-100 min.

3. The method for preparing a barbecue oil flavoring according to claim 1, characterized in that, The reducing sugar is a mixture of glucose and xylose; the amino acid is a mixture of glycine, cysteine, glutamic acid, arginine, and threonine; and the spice is a mixture of ginger, cumin, cassia, anise, and cumin.

4. The method for preparing a barbecue oil flavoring according to claim 1, characterized in that, ​

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