Beef tallow aroma-enhancing block and preparation process thereof

Abstract

The invention discloses a beef tallow aroma enhancement block and a preparation process, the beef tallow aroma enhancement block is prepared from the following raw materials in parts by weight: 30-50 parts of refined beef fat, 10-15 parts of glucose, 10-15 parts of sodium tripolyphosphate, 10-15 parts of lipase, 10-15 parts of Tween, 10-15 parts of glycine, 10-15 parts of beef and 10-15 parts of water, and the total weight of the refined beef fat, the glucose, the sodium tripolyphosphate, the lipase, the Tween, the glycine, the beef and the water is 100 parts. The beef sausage is prepared from the following raw materials in parts by weight: 2-20 parts of glucose, 0.5-1.5 parts of sodium tripolyphosphate, 0.5-1.5 parts of lipase, 0.5-1.5 parts of Tween 80, 5-10 parts of glycine, 10-20 parts of beef and 20-30 parts of water. Compared with the prior art, the method has the advantages that protein in beef, water, beef tallow and an emulsifier are subjected to high-speed shearing to form a gel system, then lipase substances are added for enzymolysis, impurities are removed through centrifugation, Maillard reaction is generated through microwave drying, the composite beef tallow flavor is obtained, the production process is simple, the yield is high, and the method is suitable for industrial production. The beef tallow is natural and mellow in flavor, free of pungent feeling and stable in structure.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to a butter flavoring block and a preparation process thereof. Background Art

[0002] At present, most of the butter flavoring products on the market are chemical synthetic flavoring substances, which generally have a pungent and unreal aroma and cannot restore the aroma of the food itself. This product is refined from butter, and the butter has a natural and mellow flavor and aroma, which is very suitable for beef products in current pre-prepared dishes. Principle: Use the protein in beef and water, butter, emulsifier, and lipase to achieve a stable enzymatic butter gel system through low-temperature and high-speed shearing, refrigerate for enzymatic reaction, and then microwave dry at 150 degrees Celsius to produce Maillard reaction to obtain butter with full butter flavor. Then add lipase substances for enzymatic hydrolysis, remove impurities through centrifugation, and microwave dry to produce Maillard reaction to obtain a composite butter flavor. Summary of the invention

[0003] The technical problem to be solved by the present invention is to overcome the above technical defects and provide a butter flavoring block and a preparation process, with a simple production process and high yield, the butter has a natural and mellow flavor and aroma without a pungent feeling, and the structure is stable.

[0004] In order to solve the above problems, the technical solution of the present invention is a butter flavoring block and a preparation process: the raw materials include the following components: refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef, and water; the refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef, and water include the following components by weight: 30-50 parts of refined beef fat, 2-20 parts of glucose, 0.5-1.5 parts of sodium tripolyphosphate, 0.5-1.5 parts of lipase, 0.5-1.5 parts of Tween 80, 5-10 parts of glycine, 10-20 parts of beef, and 20-30 parts of water.

[0005] Furthermore, the raw materials include the following ingredients by weight: 30 parts of refined beef fat, 2 parts of glucose, 0.5 parts of sodium tripolyphosphate, 0.5 parts of lipase, 0.5 parts of Tween 80, 5 parts of glycine, 10 parts of beef, and 20 parts of water.

[0006] Furthermore, the raw materials include the following ingredients by weight: 40 parts of refined beef fat, 11 parts of glucose, 1 part of sodium tripolyphosphate, 1 part of lipase, 1 part of Tween 80, 8 parts of glycine, 15 parts of beef, and 25 parts of water.

[0007] Furthermore, the raw materials include the following components by weight: 50 parts of refined beef fat, 20 parts of glucose, 1.5 parts of sodium tripolyphosphate, 1.5 parts of lipase, 1.5 parts of Tween 80, 10 parts of glycine, 20 parts of beef, and 30 parts of water.

[0008] Further, the preparation method comprises the steps of:

[0009] Step 1, shearing refined butter, beef, sodium tripolyphosphate, water, Tween 80, specific low-temperature lipase, glycine, and glucose at low temperature and high speed in proportion to form a stable gel system;

[0010] Step 2, adding the mixture in step 1 and lipase, glucose and glycine into a reaction kettle to react and obtain a reaction product;

[0011] Step 3, dividing the refrigerated reacted gel into blocks;

[0012] Step 4, use microwave drying at a temperature of 128-138°C.

[0013] Furthermore, in step 1, a high-speed chopper is used to shear the raw materials, and the rotation speed of the high-speed chopper is 1600 r / min.

[0014] Furthermore, in step 2, the reaction temperature of the reactor is 0-4° C., the speed of the stirring paddle is 200-600 rpm, and the reaction time is 2-6 hours.

[0015] Furthermore, in step 3, the speed of the high-speed centrifuge is 5000 rpm.

[0016] The advantages of the present invention compared with the prior art are:

[0017] 1. The present invention utilizes the protein in beef, water, butter and emulsifier to achieve a gel system through high-speed shearing, and then adds lipase substances for enzymolysis, removes impurities through centrifugation, and produces Maillard reaction through microwave drying to obtain a composite butter flavor. The production process is simple, the output is high, the butter has a natural and mellow flavor and aroma, no pungent feeling, and a stable structure. DETAILED DESCRIPTION

[0018] In order to make the contents of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention.

[0019] Embodiment 1

[0020] A butter flavoring block and a preparation process thereof. The raw materials include the following components: refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef, and water. The refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef, and water include the following components by weight: 30 parts of refined beef fat, 2 parts of glucose, 0.5 parts of sodium tripolyphosphate, 0.5 parts of lipase, 0.5 parts of Tween 80, 5 parts of glycine, 10 parts of beef, and 20 parts of water.

[0021] The preparation method comprises the steps of:

[0022] Step 1, 30 parts of refined butter, 10 parts of beef, 0.5 parts of sodium tripolyphosphate, 20 parts of water, 0.5 parts of Tween 80, 0.5 parts of specific low-temperature lipase, 5 parts of glycine, and 2 parts of glucose are sheared by a high-speed chopper to form a weak gel system at a high speed, and the speed of the high-speed chopper is 1600 r / min;

[0023] Step 2, subjecting the gel system obtained in step 1 to a refrigerated enzymatic hydrolysis reaction, with the reaction kettle reaction temperature at 0°C and the reaction time at 2 hours;

[0024] Step 3, dividing the refrigerated reacted gel into blocks;

[0025] Step 4, use microwave drying at a temperature of 128°C.

[0026] Embodiment 2

[0027] A butter flavoring block and a preparation process thereof. The raw materials include the following components: refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef, and water. The refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef, and water include the following components by weight: 40 parts of refined beef fat, 11 parts of glucose, 1 part of sodium tripolyphosphate, 1 part of lipase, 1 part of Tween 80, 8 parts of glycine, 15 parts of beef, and 25 parts of water.

[0028] The preparation method comprises the steps of:

[0029] Step 1, 40 parts of refined butter, 15 parts of beef, 1 part of sodium tripolyphosphate, 25 parts of water, 1 part of Tween 80, 1 part of lipase, 11 parts of glucose, and 8 parts of glycine are sheared by a high-speed chopper to form a weak gel system at a high speed, and the speed of the high-speed chopper is 1600 r / min;

[0030] Step 2, subjecting the gel system obtained in step 1 to a refrigerated enzymatic hydrolysis reaction, with the reaction kettle reaction temperature at 2° C. and the reaction time for 4 hours;

[0031] Step 3, dividing the refrigerated reacted gel into blocks;

[0032] Step 4, use microwave drying at a temperature of 133°C.

[0033] Embodiment 3

[0034] A butter flavoring block and a preparation process thereof. The raw materials include the following components: refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef, and water. The refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef, and water include the following components by weight: 50 parts of refined beef fat, 20 parts of glucose, 1.5 parts of sodium tripolyphosphate, 1.5 parts of lipase, 1.5 parts of Tween 80, 10 parts of glycine, 20 parts of beef, and 30 parts of water.

[0035] The preparation method comprises the steps of:

[0036] Step 1, 50 parts of refined butter, 20 parts of beef, 1.5 parts of sodium tripolyphosphate, 30 parts of water, 1.5 parts of Tween 80, 1 part of lipase, 11 parts of glucose, and 8 parts of glycine are sheared by a high-speed chopper to form a weak gel system at a high speed, and the speed of the high-speed chopper is 1600 r / min;

[0037] Step 2, subjecting the gel system obtained in step 1 to a refrigerated enzymatic hydrolysis reaction, with the reaction kettle reaction temperature at 4° C. and the reaction time for 6 hours;

[0038] Step 3, dividing the refrigerated reacted gel into blocks;

[0039] Step 4, use microwave drying at a temperature of 138°C.

[0040] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A butter flavoring block and a preparation process, characterized in that: The raw materials include the following ingredients: refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef and water. The refined beef fat, glucose, sodium tripolyphosphate, lipase, Tween, glycine, beef and water include the following ingredients by weight: 30-50 parts of refined beef fat, 2-20 parts of glucose, 0.5-1.5 parts of sodium tripolyphosphate, 0.5-1.5 parts of lipase, 0.5-1.5 parts of Tween 80, 5-10 parts of glycine, 10-20 parts of beef and 20-30 parts of water.

2. The butter flavoring block and preparation process according to claim 1, characterized in that: The raw materials include the following components by weight: 30 parts of refined beef fat, 2 parts of glucose, 0.5 parts of sodium tripolyphosphate, 0.5 parts of lipase, 0.5 parts of Tween 80, 5 parts of glycine, 10 parts of beef and 20 parts of water.

3. The butter flavoring block and preparation process according to claim 1, characterized in that: The raw materials include the following components by weight: 40 parts of refined beef fat, 11 parts of glucose, 1 part of sodium tripolyphosphate, 1 part of lipase, 1 part of Tween 80, 8 parts of glycine, 15 parts of beef and 25 parts of water.

4. The butter flavoring block and preparation process according to claim 1, characterized in that: The raw materials include the following components by weight: 50 parts of refined beef fat, 20 parts of glucose, 1.5 parts of sodium tripolyphosphate, 1.5 parts of lipase, 1.5 parts of Tween 80, 10 parts of glycine, 20 parts of beef and 30 parts of water.

5. The butter flavoring block and preparation process according to claim 1, characterized in that: The preparation method comprises the following steps: Step 1, shearing refined butter, beef, sodium tripolyphosphate, water, Tween 80, specific low-temperature lipase, glycine, and glucose at low temperature and high speed in proportion to form a stable gel system; Step 2, adding the mixture in step 1 and lipase, glucose and glycine into a reaction kettle to react and obtain a reaction product; Step 3, dividing the refrigerated reacted gel into blocks; Step 4, use microwave drying at a temperature of 128-138°C.

6. The butter flavoring block and preparation process according to claim 5, characterized in that: In step 1, a high-speed chopper is used to shear the raw materials, and the rotation speed of the high-speed chopper is 1600 r / min.

7. The butter flavoring block and preparation process according to claim 5, characterized in that: In step 2, the reaction temperature of the reactor is 0-4° C., the speed of the stirring blade is 200-600 rpm, and the reaction time is 2-6 hours.

8. The butter flavoring block and preparation process according to claim 5, characterized in that: In step 3, the speed of the high-speed centrifuge is 5000 rpm.