Method for improving mushroom flavor of beef tallow and beef tallow with mushroom flavor

Abstract

The invention discloses a method for improving the mushroom flavor of beef tallow and the beef tallow with the mushroom flavor, and relates to the technical field of food processing.The method includes the steps that raw beef tallow is pretreated with a phosphate buffer solution, then subjected to enzymolysis with porcine pancreas lipase and refined at the lower temperature compared with the prior art, and then the beef tallow with the mushroom flavor is obtained; the mushroom flavor of the beef tallow can be greatly highlighted, and other flavors are not obviously improved, so that the flavor of a hotpot can be improved no matter the beef tallow is used in a hotpot condiment with red oil or clear soup, and the beef tallow can be applied to preparation of other foods.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for improving mushroom flavor of butter and mushroom-flavored butter. Background Art

[0002] With the development of animal husbandry and the improvement of people's living standards, people's demand for beef is increasing, and slaughtering beef will produce more butter. Nowadays, the consumption of butter mainly depends on the preparation of hot pot base. The prior art discloses many preparation methods for improving the flavor of butter, but it mainly improves the flavor as a whole, and the main thing to improve is the fat aroma. This is because the existing hot pot base is usually made of red oil base, and more other spices are used for compound frying during frying. The other flavors of the butter will be covered by the flavors of other spices, and only the fat aroma can be highlighted; however, there are still many consumers who cannot accept the spicy taste of the red oil base. Although a lot of butter is consumed in southwest my country, there is still a lot of surplus. Especially in Chaoshan area, the use of a large amount of beef produces a lot of raw beef tallow. Storage and transportation to other areas will increase costs and easily lead to the deterioration of raw beef tallow.

[0003] It is known in the prior art that butter itself has other flavors such as mushroom flavor and milk flavor. If these flavors can be highlighted, then butter can not only be used in the preparation of red oil base, but also in the preparation of clear soup base or other foods. However, there is no method in the prior art to characteristically enhance the single flavor of butter. Summary of the invention

[0004] In view of the above-mentioned deficiencies in the prior art, the present invention provides a method for improving the mushroom flavor of butter and mushroom-flavored butter.

[0005] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0006] Provided are a method for improving mushroom flavor of butter and mushroom-flavored butter, comprising the following steps:

[0007] S1: hardening the raw beef tallow at low temperature, and crushing the hardened raw beef tallow into particles with a particle size of 1-5 cm;

[0008] S2: mixing raw beef tallow particles with phosphate buffer at a ratio of 0.8-1.2 mg: 1 mL, and heating the mixture to soften the raw beef tallow particles and then pre-dissolve them in the phosphate buffer to obtain pre-made beef tallow;

[0009] S3: adding porcine pancreatic lipase to the pre-made beef tallow, mixing and stirring evenly, and then performing enzymolysis at a constant temperature of 40-50°C, inactivating the enzyme in the enzymolysis product, and then refining the product at 90-120°C for 100-120 minutes;

[0010] S4: After refining, solid-liquid separation is performed; the separated liquid is taken for oil-water separation to enhance the mushroom flavor.

[0011] Furthermore, the phosphate buffer is obtained by mixing sodium citrate, sodium dihydrogen phosphate and disodium hydrogen phosphate, and the mass ratio is 1-3:7-10:2-4.

[0012] Furthermore, the phosphate buffer is obtained by mixing sodium citrate, sodium dihydrogen phosphate and disodium hydrogen phosphate in a mass ratio of 1:10:3.

[0013] Furthermore, in step S2, the mixture is heated to 50-55° C. and maintained at a constant temperature for 30-40 minutes for pre-dissolution, and stirring is continued during the pre-dissolution process.

[0014] Furthermore, the enzymatic hydrolysis time in step S3 is 5-8 hours, and stirring is continued during the enzymatic hydrolysis process.

[0015] Furthermore, the stirring speed is 60-80 r / min.

[0016] Furthermore, the enzyme is inactivated at 90-100°C for 10-15 minutes.

[0017] Furthermore, the enzyme activity of porcine pancreatic lipase is 300-500u / g, and the mass ratio of the added porcine pancreatic lipase to raw beef tallow is 1:100.

[0018] The invention also provides mushroom-flavored butter prepared by the method.

[0019] The beneficial effects of the present invention are:

[0020] The invention uses phosphate buffer to pretreat raw beef tallow, uses porcine pancreatic lipase to perform enzymolysis, and performs refining at a lower temperature than that of the prior art, so that the mushroom flavor of the beef tallow can be greatly highlighted, and other flavors are not significantly improved, so that the beef tallow can improve the flavor of the hot pot no matter it is used in red oil or clear soup hot pot base, and can be used in the preparation of other foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a schematic diagram of the preparation process of mushroom-flavored butter of the present invention;

[0022] Figure 2 This is an electronic nose detection image of the mushroom flavor butter prepared in Example 2;

[0023] Figure 3 This is a comparison chart of the content of mushroom flavor characterization substances;

[0024] Figure 4 Comparative chart of sensory scores for mushroom flavor;

[0025] Figure 5 This is a comparison chart of different refining conditions in Example 3. DETAILED DESCRIPTION

[0026] The specific implementation modes of the present invention are described below so that those skilled in the art can understand the present invention. However, it should be clear that the present invention is not limited to the scope of the specific implementation modes. For those of ordinary skill in the art, as long as various changes are within the spirit and scope of the present invention as defined and determined by the attached claims, these changes are obvious, and all inventions and creations utilizing the concept of the present invention are protected.

[0027] Example 1

[0028] Prepare mushroom flavored butter, the specific method is as follows Figure 1 As shown:

[0029] S1: hardening the raw beef tallow at low temperature, and crushing the hardened raw beef tallow into particles with a particle size of 1-5 cm;

[0030] S2: mixing raw beef tallow particles with phosphate buffer at a ratio of 0.8 mg:1 mL. In a specific implementation, the ratio of raw beef tallow particles to phosphate buffer can also be 1 mg:1 mL or 1.2 mg:1 mL; heating the mixture to 50-55° C. to soften the raw beef tallow particles and then pre-dissolve them in the phosphate buffer, maintaining the temperature for 30-40 minutes, and continuously stirring during the pre-dissolution process to obtain prefabricated beef tallow;

[0031] The phosphate buffer is prepared by mixing sodium citrate, sodium dihydrogen phosphate and disodium hydrogen phosphate in a mass ratio of 1:10:3. In specific implementation, the mass ratio of sodium citrate, sodium dihydrogen phosphate and disodium hydrogen phosphate in the phosphate buffer can also be 1:7:2, 1:8:3, 1:8:4, 2:7:2, 3:10:4 or 3:9:2.

[0032] S3: Add porcine pancreatic lipase to the prefabricated beef tallow, the enzymatic activity of porcine pancreatic lipase is 300-500u / g, and the mass ratio of porcine pancreatic lipase to raw beef tallow or prefabricated beef tallow is 1:100; after mixing and stirring evenly, maintain a constant temperature of 40-50°C for enzymolysis for 5-8h, and continue stirring during the enzymolysis process, the stirring speed is 60-80r / min, and the product after enzymolysis is inactivated and then refined, and the refining condition is 100°C for 100-120min; in specific implementation, the refining temperature can also be 90, 110 or 120°C.

[0033] S4: After refining, use a 80-90 mesh filter to separate the solid and liquid; take the separated liquid and pass it through a centrifuge to separate the oil and water, and the separated oil is the mushroom-flavored butter.

[0034] Example 2

[0035] The mushroom-flavored butter prepared in Example 1 was tested using the cNose-6 electronic nose sensor of Baosheng Technology. The raw beef tallow was directly refined after being crushed. The refining conditions were the same as those in Example 1: at 100° C. for 100-120 min. As a control group (CK), the test results were as follows: Figure 2 As shown, sensor 1 is sensitive to short-chain alkanes, nitrogen oxides, and carbides; sensor 2 is sensitive to aldehydes and ketones, alcohol irritants, nitrogen oxides, and carbides; sensor 3 is sensitive to ammonia, sulfides, and benzene aromatic components; sensor 4 is sensitive to organic sulfides and short-chain alkanes; sensor 5 is sensitive to ammonia aromatic components; sensor 6 is sensitive to benzene aromatic components, aldehydes and ketones, and alcohols.

[0036] Depend on Figure 2 It can be seen that the butter prepared by the present invention significantly improves the response values ​​of sensor 2, sensor 3, and sensor 4. This indicates that the contents of aldehydes, ketones, alcohols, and sulfur-containing substances in the butter prepared by this scheme are significantly increased.

[0037] Literature research shows that mushroom flavor is contributed by a class of alcohols, aldehydes, ketones and sulfur-containing compounds with an eight-carbon skeleton, mainly including 1-octen-3-ol, (E)2-octenal, 3-methylthiopropionaldehyde and octanal. HS-GC-IMS technology was further used to quantitatively detect these key aroma substances. The results are as follows Figure 3 As shown, Figure 3 The upper left is the content comparison of 1-octen-3-ol. Figure 3 The upper right is the comparison of the content of (E) 2-octenal. Figure 3 The lower left is the comparison of octanal content. Figure 3 The lower right is the comparison of the content of 3-methylthiopropionaldehyde; Figure 3 It can be seen that the content of 1-octen-3-ol, (E)2-octenal, 3-methylthiopropionaldehyde and octanal in the lipase prepared by the present invention is significantly increased compared with the control group (CK), wherein the content of 1-octen-3-ol is increased to 2.56 times.

[0038] The samples were further evaluated by scoring method, mainly analyzing the aroma of fat, mushroom, nut, fishy, ​​meaty and mutton. Figure 4 As shown by Figure 4 It can be seen that compared with the control group, the mushroom flavor and fat aroma of the butter prepared by the present invention are significantly improved, while other flavors remain basically unchanged.

[0039] Example 3

[0040] The sensory evaluation of the samples obtained under the refining temperature of 100°C and the samples obtained under the conventional refining temperature of 150°C was conducted by using the scoring method. The results are as follows: Figure 5 As shown by Figure 5 It can be seen that compared with the traditional refining condition of 150°C, the mushroom flavor and fat aroma of the butter produced by the present invention are significantly improved, with a difference of 16.8%, and other flavor changes are not significant. This result shows that the present invention has the advantage and ability to obtain rich mushroom-flavored butter under low temperature conditions.

Claims

1. A method for improving the flavor of butter mushrooms, characterized in that: The steps include: S1: hardening the raw beef tallow at low temperature, and crushing the hardened raw beef tallow into particles with a particle size of 1-5 cm; S2: mixing raw beef tallow particles with phosphate buffer at a ratio of 0.8-1.2 mg: 1 mL, and heating the mixture to soften the raw beef tallow particles and then pre-dissolve them in the phosphate buffer to obtain pre-made beef tallow; S3: adding porcine pancreatic lipase to the pre-made beef tallow, mixing and stirring evenly, and then performing enzymolysis at a constant temperature of 40-50°C, inactivating the enzyme in the enzymolysis product, and then refining the product at 90-120°C for 100-120 minutes; S4: After refining, solid-liquid separation is performed; the separated liquid is taken for oil-water separation to enhance the mushroom flavor.

2. The method for improving the flavor of butter mushrooms according to claim 1, characterized in that: The phosphate buffer is obtained by mixing sodium citrate, sodium dihydrogen phosphate and disodium hydrogen phosphate, and the mass ratio is 1-3:7-10:2-4.

3. The method for improving the flavor of butter mushrooms according to claim 2, characterized in that: The phosphate buffer is obtained by mixing sodium citrate, sodium dihydrogen phosphate and disodium hydrogen phosphate in a mass ratio of 1:10:

3.

4. The method for improving the flavor of butter mushrooms according to claim 1, characterized in that: In step S2, the mixture is heated to 50-55° C. and maintained at a constant temperature for 30-40 minutes for pre-dissolution, and stirring is continued during the pre-dissolution process.

5. The method for improving the flavor of butter mushrooms according to claim 1, characterized in that: The enzymatic hydrolysis time in step S3 is 5-8 hours, and stirring is continued during the enzymatic hydrolysis process.

6. The method for improving the flavor of butter mushrooms according to claim 5, characterized in that: The stirring speed is 60-80 r / min.

7. The method for improving the flavor of butter mushrooms according to claim 1, characterized in that: The enzyme inactivation is specifically carried out at 90-100° C. for 10-15 minutes.

8. The method for improving the flavor of butter mushrooms according to claim 1, characterized in that: The enzyme activity of the porcine pancreatic lipase is 300-500u / g, and the mass ratio of the added porcine pancreatic lipase to raw beef tallow is 1:

100.

9. A mushroom-flavored butter prepared by the method according to any one of claims 1 to 8.

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