Fresh flavor flavoring material for dried minced pork and preparation method and application thereof

Abstract

The invention relates to a fresh flavor flavoring material for dried minced pork and a preparation method and application thereof, and belongs to the technical field of food processing. The delicious flavor flavoring material for the preserved minced pork comprises the following components in parts by mass: 14-24 parts of a pork liver enzymolysis-aroma-producing product, 4-9 parts of a meat fascia enzymolysis-aroma-producing product, 0.1-0.3 part of a plant extract and 4-7 parts of a fish paste fermentation product. The palatable flavor flavoring material for the preserved minced pork can significantly reduce beany flavor brought by vegetable protein in the preserved minced pork and oil rancidity generated by lipid oxidation, inhibit growth of infectious microbes on the surface of the preserved minced pork, and prevent spoilage and oxidative deterioration of the preserved minced pork, so that the sensory quality, storage time and shelf stability of the preserved minced pork are improved, and the shelf life of the preserved minced pork is prolonged. The flavoring material has the advantages of strong flavoring ability, high safety and rich nutrition.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a minced pork umami flavoring material and a preparation method and application thereof. Background Art

[0002] Minced pork jerky is a flaked meat product made by mincing pork and pork offal, mixing it with vegetable protein, and then marinating and baking it. It is also a traditional Chinese food that is convenient to eat, carefully made, delicious, durable in storage and easy to transport.

[0003] The type of raw materials is one of the important factors affecting the taste and quality of minced pork. There are many unreasonable aspects in the selection of raw materials for minced pork on the market. For example, in the selection of pork, since pork fascia is a connective tissue, it is usually not easy to crush during the cooking process. Therefore, the pork fascia needs to be removed in the early stage of processing. Although it improves the palatability of minced pork to a certain extent, it also reduces the nutritional value of minced pork. Although the addition of plant protein represented by soy protein can increase the protein content and nutritional value of minced pork, it is easy to reduce the meat flavor of minced pork and increase the beany smell of minced pork, thereby reducing consumers' desire to choose. In addition, the amount of dietary fiber added to minced pork is small, which is easy to cause problems such as loss of appetite and indigestion.

[0004] In order to solve the above-mentioned problems of minced pork, a large amount of flavor enhancers such as monosodium glutamate, disodium nucleotide (I+G), synthetic flavors and antioxidants are usually added during the production process, thereby further causing potential food safety risks. Summary of the invention

[0005] The purpose of the present invention is to provide a pork mince umami flavoring material and a preparation method and application thereof, so as to solve the problems of poor sensory quality, large amount of exogenous antioxidants added and greater food safety risks in the pork mince prepared by the prior art.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The invention provides a minced pork flavoring material, comprising the following components in parts by weight: 14-24 parts of a flavor-generating product of pig liver enzymolysis, 4-9 parts of a flavor-generating product of meat fascia enzymolysis, 0.1-0.3 parts of a plant extract, and 4-7 parts of a fermented fish paste.

[0008] Preferably, the preparation method of the pig liver enzymatic hydrolysis-aroma product is as follows: cooked pig liver and water are mixed and homogenized to obtain serum, the serum and Debaryomyces hansenii are mixed and fermented for 2 to 5 hours to obtain pig liver fermentation product, lipase is added to the pig liver fermentation product for hydrolysis for 0.5 to 2 hours, and then trypsin and flavor protease are added for hydrolysis for 2 to 5 hours to obtain pig liver enzymatic hydrolysis material, the pig liver enzymatic hydrolysis material and xylose are mixed and homogenized, and then reacted for 40 to 90 minutes to obtain the pig liver enzymatic hydrolysis-aroma product.

[0009] Preferably, the mass ratio of the cooked pork liver and water is 100:80-120;

[0010] The mass ratio of the cooked pork liver, Debaryomyces hansenii, lipase, trypsin and flavor protease is 100: 0.4-0.8: 0.05-0.2: 0.2-0.3: 0.6-0.9;

[0011] The mass ratio of the cooked pork liver to xylose is 100:1.5-5;

[0012] The initial live bacterial concentration of the Debaryomyces hansenii was 2×10 5 ~5×10 5 cfu / g;

[0013] The initial enzyme activity of the lipase is 800-1200 U / g;

[0014] The initial enzyme activity of the trypsin is 500-750 U / g;

[0015] The initial enzyme activity of the flavor protease is 600-1000 U / g;

[0016] The homogenization is performed by a colloid mill, the homogenization time of the colloid mill is 10 to 20 minutes per time, and the number of times of the colloid mill homogenization is 3 to 6 times;

[0017] The fermentation temperature is 33-37°C;

[0018] The hydrolysis temperature is 35-40°C, and the hydrolysis pH is 8-10;

[0019] The temperature of the enzymatic hydrolysis is 40-47°C, and the pH of the enzymatic hydrolysis is 8-8.5;

[0020] The reaction temperature is 100-120°C.

[0021] Preferably, the preparation method of the meat fascia enzymatic hydrolysis-aroma product is as follows: defatted meat fascia and water are mixed and homogenized to obtain a homogenate, the homogenate, papain and flavor protease are mixed and enzymatically hydrolyzed for 4 to 6 hours to obtain a meat fascia enzymatic hydrolyzate, the meat fascia enzymatic hydrolyzate, lard, glucose and xylose are mixed and homogenized, and then reacted for 20 to 60 minutes to obtain a meat fascia enzymatic hydrolysis-aroma product.

[0022] Preferably, the mass ratio of the defatted meat fascia and water is 100:280-420;

[0023] The mass ratio of the defatted meat fascia, papain, and flavor protease is 100:0.5-0.9:1-1.8;

[0024] The mass ratio of the defatted meat fascia, lard, glucose and xylose is 100:6-8:0.5-2:2.5-10;

[0025] The initial enzyme activity of the papain is 1200-1500 U / g;

[0026] The initial enzyme activity of the flavor protease is 600-1000 U / g;

[0027] The homogenization is performed by a colloid mill, the homogenization time of the colloid mill is 10 to 20 minutes per time, and the number of times of the colloid mill homogenization is 3 to 6 times;

[0028] The temperature of the enzymatic hydrolysis is 40-47°C, and the pH of the enzymatic hydrolysis is 7.8-8.2;

[0029] The reaction temperature is 100-120°C.

[0030] Preferably, the preparation method of the plant extract is: dry algae, dry cinnamon leaves and dry basil are mixed and crushed to obtain ultrafine powder, the ultrafine powder is baked at 70-200°C for 3-25 minutes, leaching with 50-70°C water for 8-16 minutes to obtain a suspension, and drying the suspension to obtain the plant extract;

[0031] The mass ratio of the dry algae, dry cinnamon leaves and dry basil is 0.5-3:0.1-0.5:0.05-0.25;

[0032] The particle size of the ultrafine powder is 250-350 mesh;

[0033] The crushing time is 10 to 20 minutes;

[0034] The mass ratio of the superfine powder to water is 1:18-25;

[0035] The drying is spray drying, the outlet air temperature of the spray drying is 120-160° C., and the spray drying time is 5-10 s / mL;

[0036] The dried algae include one or more of dried kelp, dried kombu, dried laver and dried wakame.

[0037] Preferably, the method for preparing the fermented fish paste is as follows: mincing fish meat to obtain fish paste, mixing the fish paste, soybean protein powder and superfine powder to obtain a premix, inoculating Aspergillus oryzae and Aspergillus niger into the premix and fermenting for 72 to 96 hours to obtain a fermented fish paste material, and keeping the fermented fish paste material warm for 18 to 36 hours to obtain a fermented fish paste product;

[0038] The superfine powder is the superfine powder described.

[0039] Preferably, the mass ratio of the fish paste, soy protein powder and superfine powder is 8-16:1-5:0.65-3.75;

[0040] The mass ratio of the premix, Aspergillus oryzae and Aspergillus niger is 100:1-3.2:2-5.8;

[0041] The initial moisture content of the fish paste is 60% to 70%;

[0042] The particle size of the soy protein powder is 100 to 300 meshes;

[0043] The initial spore count of Aspergillus oryzae was 2.6×10 6 ~3.2×10 6 spores / g;

[0044] The initial spore count of Aspergillus niger was 5×10 5 ~9×10 5 spores / g;

[0045] The fermentation temperature is 30-36°C;

[0046] The insulation temperature is 40-50°C.

[0047] The present invention also provides a method for preparing the minced pork umami flavoring agent, comprising the following steps: mixing pig liver enzymolysis-flavoring products, meat fascia enzymolysis-flavoring products, plant extracts, and fish paste fermentation products to obtain the minced pork umami flavoring agent.

[0048] The present invention also provides application of the minced pork umami flavoring agent in improving and / or enhancing the quality of minced pork.

[0049] The present invention has the following technical effects and advantages:

[0050] The invention rationally combines components such as pig liver enzymolysis-flavor-generating products, meat fascia enzymolysis-flavor-generating products, plant extracts and fish paste fermentation products, and the prepared pork mince umami flavoring material contains rich beneficial nutrients such as protein and fat, functional polypeptides, carbohydrates, dietary fiber, etc., can make the pork mince umami flavor rich and strong, can reduce the beany smell brought by plant protein in the pork mince and the greasy smell caused by lipid oxidation, can inhibit the growth of miscellaneous bacteria on the surface of the pork mince, prevent the pork mince from being corrupted and oxidatively deteriorated, and improves the sensory quality, storage time and shelf stability of the pork mince while avoiding the use of additives such as monosodium glutamate and disodium nucleotide (I+G), and has the characteristics of strong flavoring ability, high safety, rich nutrition and the like. BRIEF DESCRIPTION OF THE DRAWINGS

[0051] Figure 1 The food deterioration test results of minced pork prepared by adding the minced pork flavoring agent described in Example 1;

[0052] Figure 2 The food deterioration test results of minced pork prepared by adding the flavoring material described in Comparative Example 1;

[0053] Figure 3 The food deterioration test results of minced pork prepared by adding the flavoring material described in Comparative Example 2;

[0054] Figure 4 The food deterioration test results of minced pork prepared by adding the flavoring material described in Comparative Example 3;

[0055] Figure 5 The food spoilage test results of minced pork prepared by adding the flavoring agent described in Comparative Example 4. DETAILED DESCRIPTION

[0056] The invention provides a minced pork flavoring material, comprising the following components in parts by weight: 14 to 24 parts of pig liver enzymatic hydrolysis-flavor-generating products, preferably 20 parts; 4 to 9 parts of meat fascia enzymatic hydrolysis-flavor-generating products, preferably 6 parts; 0.1 to 0.3 parts of plant extracts, preferably 0.2 parts; and 4 to 7 parts of fish paste fermentation products, preferably 5.8 parts.

[0057] In the present invention, the preparation method of the pig liver enzymatic hydrolysis-aroma product is as follows: cooked pig liver and water are mixed and homogenized to obtain serum, the serum and Debaryomyces hansenii are mixed and fermented for 2 to 5 hours, preferably 2.5 hours, to obtain pig liver fermentation product, lipase is added to the pig liver fermentation product for hydrolysis for 0.5 to 2 hours, preferably 1 hour, and then trypsin and flavor protease are added for hydrolysis for 2 to 5 hours, preferably 3 hours, to obtain pig liver enzymatic hydrolysis material, the pig liver enzymatic hydrolysis material and xylose are mixed and homogenized, and then reacted for 40 to 90 minutes, preferably 60 minutes, to obtain the pig liver enzymatic hydrolysis-aroma product.

[0058] In the present invention, the mass ratio of the cooked pork liver and water is 100:80-120, preferably 100:100;

[0059] The mass ratio of the cooked pork liver, Debaryomyces hansenii, lipase, trypsin and flavor protease is 100: 0.4-0.8: 0.05-0.2: 0.2-0.3: 0.6-0.9, preferably 100: 0.5-0.7: 0.08-0.12: 0.2-0.3: 0.7-0.8, and more preferably 100: 0.6: 0.1: 0.25: 0.75;

[0060] The mass ratio of the cooked pork liver to xylose is 100:1.5-5, preferably 100:3;

[0061] The Debaryomyces hansenii is a strain of Debaryomyces hansenii ACCC20010, and its initial viable bacterial concentration is 2×10 5 ~5×10 5 cfu / g, preferably 3×10 5 cfu / g, purchased from Shanghai Collection Biotechnology Center;

[0062] The initial enzyme activity of the lipase is 800-1200 U / g, preferably 1000 U / g, purchased from Jiangsu Baiyao Biotechnology Co., Ltd.;

[0063] The initial enzyme activity of the trypsin is 500-750 U / g, preferably 600 U / g, purchased from Shanghai Yuanye Biotechnology Co., Ltd.;

[0064] The initial enzyme activity of the flavor protease is 600-1000 U / g, preferably 800 U / g, purchased from Chongqing Tianrun Biological Products Co., Ltd.;

[0065] The homogenization is performed by a colloid mill, the homogenization time of the colloid mill is 10 to 20 minutes per time, preferably 15 minutes per time; the number of homogenizations by the colloid mill is 3 to 6 times, preferably 5 times;

[0066] The fermentation temperature is 33-37°C, preferably 35°C;

[0067] The hydrolysis temperature is 35-40°C, preferably 37°C; the hydrolysis pH is 8-10, preferably 9;

[0068] The enzymatic hydrolysis temperature is 40-47°C, preferably 45°C, and the enzymatic hydrolysis pH is 8-8.5, preferably 8.2;

[0069] The reaction temperature is 100-120°C, preferably 110°C.

[0070] In the present invention, the preparation method of the meat fascia enzymatic hydrolysis-aroma product is as follows: defatted meat fascia and water are mixed and homogenized to obtain a homogenate, the homogenate, papain and flavor protease are mixed and hydrolyzed for 4 to 6 hours, preferably 5 hours, to obtain a meat fascia enzymatic hydrolysate, the meat fascia enzymatic hydrolysate, lard, glucose and xylose are mixed and homogenized, and then reacted for 20 to 60 minutes, preferably 40 minutes, to obtain a meat fascia enzymatic hydrolysis-aroma product.

[0071] In the present invention, the mass ratio of the defatted meat fascia and water is 100:280-420, preferably 100:350;

[0072] The mass ratio of the defatted meat fascia, papain, and flavor protease is 100:0.5-0.9:1-1.8, preferably 100:0.6-0.8:1.2-1.6, and more preferably 100:0.7:1.4;

[0073] The mass ratio of the defatted meat fascia, lard, glucose and xylose is 100:6-8:0.5-2:2.5-10, preferably 100:7:0.8-1.5:4-7.5, and more preferably 100:7:1:5;

[0074] The initial enzymatic activity of the papain is 1200-1500 U / g, preferably 1300 U / g, purchased from Chongqing Tianrun Biological Products Co., Ltd.;

[0075] The initial enzyme activity of the flavor protease is 600-1000 U / g, preferably 800 U / g, purchased from Chongqing Tianrun Biological Products Co., Ltd.;

[0076] The homogenization is performed by a colloid mill, the homogenization time of the colloid mill is 10 to 20 minutes per time, preferably 15 minutes per time; the number of homogenizations by the colloid mill is 3 to 6 times, preferably 5 times;

[0077] The enzymatic hydrolysis temperature is 40-47°C, preferably 45°C; the enzymatic hydrolysis pH is 7.8-8.2, preferably 8;

[0078] The reaction temperature is 100-120°C, preferably 110°C.

[0079] In the present invention, the preparation method of the plant extract is: dry algae, dry cinnamon leaves and dry basil are mixed and crushed to obtain ultrafine powder, the ultrafine powder is baked at 70-200°C for 3-25 minutes, 50-70°C water is added for extraction for 8-16 minutes to obtain a suspension, and the suspension is dried to obtain the plant extract;

[0080] The mass ratio of the dried algae, dried cinnamon leaves and dried basil is 0.5-3:0.1-0.5:0.05-0.25, preferably 1.5-2.5:0.2-0.4:0.1-0.2, and more preferably 2:0.3:0.15;

[0081] The particle size of the ultrafine powder is 250-350 mesh, preferably 300 mesh;

[0082] The crushing time is 10 to 20 minutes, preferably 15 minutes;

[0083] The mass ratio of the ultrafine powder to water is 1:18-25, preferably 1:20;

[0084] The baking step is preferably: first baking at 70°C for 20 minutes, then baking at 200°C for 3 minutes;

[0085] The leaching temperature is preferably 60°C, and the leaching time is preferably 12 minutes;

[0086] The drying is spray drying, the outlet air temperature of the spray drying is 120-160°C, preferably 140°C; the spray drying time is 5-10s / mL, preferably 8s / mL;

[0087] The dried algae include one or more of dried kelp, dried kombu, dried laver and dried wakame.

[0088] In the present invention, the preparation method of the fish paste fermented product is as follows: mincing fish meat to obtain fish paste, mixing the fish paste, soybean protein powder and superfine powder to obtain a premix, inoculating Aspergillus oryzae and Aspergillus niger into the premix and fermenting for 72 to 96 hours, preferably 84 hours, to obtain a fish paste fermented material, and keeping the fish paste fermented material warm for 18 to 36 hours, preferably 24 hours, to obtain a fish paste fermented product;

[0089] The superfine powder is the superfine powder described.

[0090] In the present invention, the mass ratio of the fish paste, soy protein powder and superfine powder is 8-16:1-5:0.65-3.75, preferably 9-12:1.5-2.5:1.8-3, and more preferably 10:2:2.2;

[0091] The mass ratio of the premix, Aspergillus oryzae and Aspergillus niger is 100:1-3.2:2-5.8, preferably 100:2:4;

[0092] The initial moisture content of the fish paste is 60% to 70%, preferably 65%;

[0093] The particle size of the soy protein powder is 100-300 meshes, preferably 200 meshes;

[0094] The Aspergillus oryzae is Aspergillus oryzae CICC 40738 strain, and its initial spore count is 2.6×10 6 ~3.2×10 6 spores / g, preferably 3×10 6 spores / g; the protease activity of Aspergillus oryzae is 1100-1500U / g, preferably 1300U / g; the saccharifying enzyme activity is 2000-2500U / g, preferably 2400U / g, purchased from China Industrial Microbiological Culture Collection Management Center;

[0095] The Aspergillus niger was Aspergillus niger CICC 40742 strain, and its initial spore count was 5×10 5 ~9×10 5 spores / g, preferably 7×10 5 spores / g; the protease activity of Aspergillus niger is 1600-2000U / g, preferably 1800U / g; the saccharifying enzyme activity is 850-1000U / g, preferably 900U / g, purchased from China Industrial Microbiological Culture Collection Management Center;

[0096] The fermentation temperature is 30-36°C, preferably 35°C;

[0097] The insulation temperature is 40-50°C, preferably 45°C.

[0098] The present invention also provides a method for preparing the minced pork umami flavoring agent, comprising the following steps: mixing pig liver enzymolysis-flavoring products, meat fascia enzymolysis-flavoring products, plant extracts, and fish paste fermentation products to obtain the minced pork umami flavoring agent.

[0099] The present invention also provides application of the minced pork umami flavoring agent in improving and / or enhancing the quality of minced pork.

[0100] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0101] The strains and sources involved in the embodiments of the present invention are as follows: Debaryomyces hanseniiACCC20010 strain was purchased from Shanghai Collection Biotechnology Center; Aspergillus oryzae CICC 40738 strain and Aspergillus niger CICC 40742 strain were purchased from China Industrial Microbiological Culture Collection Administration Center;

[0102] The enzyme preparations and sources involved in the embodiments of the present invention are as follows: lipase was purchased from Jiangsu Baiyao Biotechnology Co., Ltd.; trypsin was purchased from Shanghai Yuanye Biotechnology Co., Ltd.; flavor protease and papain were purchased from Chongqing Tianrun Biological Products Co., Ltd.

[0103] Example 1: Preparation of minced pork flavoring

[0104] (1) Preparation of pig liver enzymatic hydrolysis-flavor product: 100 g cooked pig liver and 100 g water were mixed and homogenized 5 times using a colloid mill to obtain a slurry, each time for 15 min. Then, 0.6 g of Debaryomyces hansenii ACCC20010 strain (live bacteria concentration of 3×10 5 cfu / g) at 35°C for 2.5h to obtain a pig liver fermentation product, adding 0.1g lipase (enzyme activity of 1000U / g) to the pig liver fermentation product, hydrolyzing it at 37°C and pH=9 for 1h, then adding 0.25g trypsin (enzyme activity of 600U / g) and 0.75g flavor protease (enzyme activity of 800U / g) to hydrolyze it at 45°C and pH=8.2 for 3h to obtain a pig liver hydrolyzate, mixing the pig liver hydrolyzate with 3g xylose, and performing Maillard reaction at 110°C for 60min to obtain a pig liver hydrolyzate-flavor product;

[0105] (2) Preparation of meat fascia enzymatic hydrolysis-aroma product: 100 g defatted meat fascia and 350 g water were mixed, and homogenized 5 times using a colloid mill to obtain a homogenate, each time for 15 min, and then 0.7 g papain (enzyme activity of 1300 U / g) and 1.4 g flavor protease (initial enzyme activity of 800 U / g) were added to perform enzymatic hydrolysis at 45° C. and pH = 8 for 5 h to obtain a meat fascia enzymatic hydrolysate. The meat fascia enzymatic hydrolysate, 7 g lard, 1 g glucose and 5 g xylose were mixed and subjected to Maillard reaction at 110° C. for 40 min to obtain a meat fascia enzymatic hydrolysate-aroma product;

[0106] (3) Preparation of plant extract: 2 g of dried kelp, 0.3 g of dried cinnamon leaves and 0.15 g of dried basil were mixed and pulverized for 15 min to obtain ultrafine powder with a particle size of 300 mesh. The ultrafine powder was first baked at 70° C. for 20 min and then baked at 200° C. for 3 min. 2 g of the ultrafine powder was mixed with 40 g of water and extracted at 60° C. for 12 min to obtain a suspension. The suspension was spray dried at an outlet air temperature of 140° C. for 8 s / mL to obtain a plant extract.

[0107] (4) Preparation of fish paste fermentation product: Fish meat was minced to obtain fish paste with a moisture content of 65%. 10 g of fish paste, 2 g of soybean protein powder with a particle size of 200 mesh, and 2.2 g of the superfine powder described in step (3) were mixed to obtain a premix. 2 g of Aspergillus oryzae CICC 40738 strain (spore count of 3×10 6spores / g, protease activity of 1300U / g, saccharification activity of 2400U / g) and 4g Aspergillus niger CICC 40742 strain (spore count of 7×10 5 spores / g, protease activity of 1800U / g, saccharifying enzyme activity of 900U / g) at 35°C for 84h to obtain fish paste fermentation material, and then keep it warm at 45°C for 24h to obtain fish paste fermentation product;

[0108] (5) Preparation of minced pork flavoring agent: 20 g of pig liver enzymatic hydrolysis-flavoring product, 6 g of meat fascia enzymatic hydrolysis-flavoring product, 0.2 g of plant extract and 5.8 g of fish paste fermentation product were mixed to obtain minced pork flavoring agent.

[0109] Comparative Example 1: Preparation of flavoring material

[0110] The flavoring material was prepared by the method described in Example 1, except that, in this comparative example, no pig liver enzymatic hydrolysis-flavor-producing product and no meat fascia enzymatic hydrolysis-flavor-producing product were added.

[0111] Comparative Example 2: Preparation of flavoring material

[0112] The flavoring material was prepared by the method described in Example 1, except that in this comparative example, no plant extract was added.

[0113] Comparative Example 3: Preparation of flavoring material

[0114] The flavoring material was prepared by the method described in Example 1, except that in this comparative example, no fermented fish paste was added.

[0115] Comparative Example 4: Preparation of flavoring material

[0116] Add 3g of fish sauce, 2g of dark soy sauce, 2g of light soy sauce, 1g of edible flavoring, 1g of monosodium glutamate, 0.5g of white pepper powder, and 0.03g of disodium nucleotide (I+G) to obtain a seasoning.

[0117] Experimental Example 1: Nutritional Components of Flavoring Materials

[0118] The protein, fat and total sugar contents of each flavoring prepared in Example 1 and Comparative Examples 1 to 4 were detected with reference to the method disclosed in "GB / T 31406-2015 Jerky", and the dietary fiber content of each flavoring prepared in Example 1 and Comparative Examples 1 to 4 was detected with reference to the method disclosed in "GB 5009.88-2023 Determination of dietary fiber in food", and the results are shown in Table 1.

[0119] Table 1 Determination results of nutritional content of each flavoring material

[0120]

[0121]

[0122] The results show that there are significant differences in the nutritional components of the flavorings prepared in Example 1 and Comparative Examples 1 to 4, which will have different degrees of impact on the nutritional components of minced pork. Among them, the umami flavoring of minced pork in Example 1 is the most abundant in protein, fat and dietary fiber, and has the highest nutritional value; while the flavoring of Comparative Example 4 has the lowest content of protein, fat and dietary fiber, that is, except for a certain impact on the taste of minced pork, its nutritional function is not outstanding.

[0123] Experimental Example 2: Preparation of minced pork

[0124] Pork with a fat-to-lean ratio of 1:4 is selected, and after cleaning, it is stirred into uniform minced meat with a meat grinder; 100g minced meat, 30g soy protein powder, 14g white sugar, 6g trehalose, 5g salt, and 3g glycerol are mixed, and 10g of the flavoring materials prepared in Example 1 and Comparative Examples 1 to 4 are added respectively, and after fully stirring, the meat is marinated at room temperature for 1 hour, and then the meat is pressed into regular-shaped slices by a mold, and the meat is baked at 60°C for 180 minutes, turning the slices over every 15 minutes, and then baked at 210°C for 4 minutes, turning the slices over every 2 minutes during baking, to obtain minced pork.

[0125] Experimental Example 3: Sensory evaluation test of minced pork

[0126] Fifteen trained sensory evaluation analysts were selected to form a sensory appraisal team to conduct sensory evaluation on the minced pork jerky just prepared in Experimental Example 2, and to conduct sensory evaluation again on the minced pork jerky after being placed at a constant temperature of 60°C for 15 days. The specific sensory evaluation standards are shown in Table 2, and the sensory evaluation results of the minced pork jerky are shown in Table 3.

[0127] Table 2 Sensory evaluation standard table of minced pork

[0128]

[0129]

[0130] Table 3 Sensory evaluation results of each pork mince

[0131] Minced Pork 0d(minutes) 15 days later (minutes) Example 1 94.6 89.1 Comparative Example 1 77.5 67.2 Comparative Example 2 73.1 43.4 Comparative Example 3 76.4 57.7 Comparative Example 4 86.2 30.9

[0132] The results show that the minced pork prepared by adding the minced pork umami flavoring agent described in Example 1 has a ruddy color, gloss, strong flavor, toughness and chewiness, high taste coordination, good aftertaste, no overcooked taste and beany smell, and still has a high taste and quality after being treated at 60°C for 15 days; the minced pork prepared by adding the flavoring agent described in Comparative Examples 1 to 3 has reduced flavor and coordination, and the taste and quality after being treated at 60°C for 15 days also gradually decreases; and the minced pork prepared by adding the flavoring agent described in Comparative Example 4 has a good taste at the beginning, but after being treated at 60°C for 15 days, its taste and quality rapidly decrease, and it has a strong oily taste, overcooked taste and beany smell. It shows that the minced pork umami flavoring agent of the present invention can stably improve and enhance the sensory quality of minced pork.

[0133] Experimental Example 4: Determination of Thiobarbituric Acid Value of Pork Mince

[0134] 10 g of each minced pork prepared in Experimental Example 2 and each minced pork placed at a constant temperature of 60° C. for 15 days were taken and ground, and then 50 mL of trichloroacetic acid (containing 0.1% EDTA) with a concentration of 7.5 g / 100 mL was added, and a mixture was obtained after homogenization at 15000 rpm for 30 s using a tissue high-speed homogenizer, and each mixture was filtered using Whatman No. 1 filter paper to obtain a filtrate; 5 mL of each filtrate was mixed with 5 mL of 0.02 mol / L thiobarbituric acid (TBA), kept in a boiling water bath at 100° C. for 40 min, and then cooled to room temperature to obtain a reaction solution, and the OD of each reaction solution was measured using a UV-visible spectrophotometer. 532nm The TBA value was calculated by referring to the method disclosed by Domínguez et al. (Domínguez R, Gómez M, Fonseca S, et al. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat [J]. Meat Sci, 2014, 97 (2): 223-230). The results are shown in Table 4.

[0135] Table 4 TBA values ​​of various pork mince

[0136] Minced Pork Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 0d(mgMDA / kg) 0.86±0.12 1.16±0.05 1.57±0.21 1.43±0.08 1.76±0.17 15d (mgMDA / kg) 1.08±0.17 2.83±0.11 4.47±0.17 3.37±0.12 6.58±1.04

[0137] The results show that compared with the minced pork prepared by adding the flavoring agents described in comparative examples 1 to 4, after being treated at 60°C for 15 days, the TBA of the minced pork prepared by adding the minced pork umami flavoring agent described in Example 1 changes less, indicating that the minced pork prepared by adding the minced pork umami flavoring agent of the present invention has the characteristics and significant advantages of long storage time, stable product quality, not easy to become rancid, not easy to oxidize and deteriorate, etc.

[0138] Experimental Example 5: Food Deterioration Test of Minced Pork

[0139] The minced pork prepared in Experimental Example 2 was placed in a constant temperature incubator at 37°C and 45% humidity for 96 hours. Figures 1 to 5 shown.

[0140] The results show that the minced pork prepared by adding the minced pork umami flavoring agent described in Example 1 has no bacteria growth and odor generation on its surface; the minced pork prepared by adding the flavoring agent without plant extract described in Comparative Example 2 has mold carpet growing on its surface, indicating that the plant extract has antibacterial and bactericidal effects; the minced pork prepared by adding the flavoring agents described in Comparative Examples 1 and 3 has a small amount of bacteria growth on its surface, and different degrees of rancidity odor appear, among which the minced pork added by Comparative Example 1 without pig liver enzymolysis-fragrance product and meat fascia enzymolysis-fragrance product has a lighter rancidity odor, and the minced pork added by Comparative Example 3 without fish paste fermentation product has a heavier rancidity odor than Comparative Example 1, and the minced pork prepared by adding the flavoring agent described in Comparative Example 4 also has mold carpet growing on its surface, and the deterioration is more serious than that of the minced pork prepared by adding the flavoring agent described in Comparative Example 2. It shows that the minced pork umami flavoring agent of the present invention has the effect of inhibiting the growth of bacteria on the surface of minced pork and preventing the minced pork from spoiling and deteriorating.

[0141] As can be seen from the above embodiments, the present invention provides a pork minced jerky umami flavoring agent and a preparation method and application thereof. The pork minced jerky umami flavoring agent of the present invention contains rich beneficial nutrients such as protein and fat, functional polypeptides, carbohydrates, dietary fiber, etc., which can significantly reduce the beany smell caused by plant protein in pork minced jerky and the oily smell caused by lipid oxidation, and can inhibit the growth of bacteria on the surface of pork minced jerky, prevent the pork minced jerky from corruption and oxidation, thereby improving the sensory quality, storage time and shelf stability of pork minced jerky, and has the advantages of strong flavoring ability, high safety, rich nutrition, etc.

[0142] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A pork minced meat flavoring agent, characterized in that: The invention comprises the following components in parts by weight: 14 to 24 parts of pig liver enzymatic hydrolysis-aroma-producing product, 4 to 9 parts of meat fascia enzymatic hydrolysis-aroma-producing product, 0.1 to 0.3 parts of plant extract and 4 to 7 parts of fish paste fermentation product.

2. The minced pork flavoring material according to claim 1, characterized in that: The preparation method of the pig liver enzymatic hydrolysis-aroma product comprises the following steps: mixing cooked pig liver and water and homogenizing to obtain serum, mixing the serum and Debaryomyces hansenii and fermenting for 2 to 5 hours to obtain pig liver fermentation product, adding lipase to the pig liver fermentation product for hydrolysis for 0.5 to 2 hours, then adding trypsin and flavor protease for hydrolysis for 2 to 5 hours to obtain pig liver enzymatic hydrolysis material, mixing the pig liver enzymatic hydrolysis material and xylose and homogenizing them, reacting them for 40 to 90 minutes, and obtaining the pig liver enzymatic hydrolysis-aroma product.

3. The minced pork flavoring material according to claim 2, characterized in that: The mass ratio of the cooked pork liver and water is 100:80-120; The mass ratio of the cooked pork liver, Debaryomyces hansenii, lipase, trypsin and flavor protease is 100: 0.4-0.8: 0.05-0.2: 0.2-0.3: 0.6-0.9; The mass ratio of the cooked pork liver to xylose is 100:1.5-5; The initial live bacterial concentration of the Debaryomyces hansenii was 2×10 5 ~5×10 5 cfu / g; The initial enzyme activity of the lipase is 800-1200 U / g; The initial enzyme activity of the trypsin is 500-750 U / g; The initial enzyme activity of the flavor protease is 600-1000 U / g; The homogenization is performed by a colloid mill, the homogenization time of the colloid mill is 10 to 20 minutes per time, and the number of times of the colloid mill homogenization is 3 to 6 times; The fermentation temperature is 33-37°C; The hydrolysis temperature is 35-40°C, and the hydrolysis pH is 8-10; The temperature of the enzymatic hydrolysis is 40-47°C, and the pH of the enzymatic hydrolysis is 8-8.5; The reaction temperature is 100-120°C.

4. The minced pork flavoring material according to claim 1, characterized in that: The preparation method of the meat fascia enzymatic hydrolysis-aroma product is as follows: defatted meat fascia and water are mixed and homogenized to obtain a homogenate, the homogenate, papain and flavor protease are mixed and enzymatically hydrolyzed for 4 to 6 hours to obtain a meat fascia enzymatic hydrolyzate, the meat fascia enzymatic hydrolyzate, lard, glucose and xylose are mixed and homogenized, and then reacted for 20 to 60 minutes to obtain a meat fascia enzymatic hydrolysis-aroma product.

5. The minced pork flavoring material according to claim 4, characterized in that: The mass ratio of the defatted meat fascia and water is 100:280-420; The mass ratio of the defatted meat fascia, papain, and flavor protease is 100:0.5-0.9:1-1.8; The mass ratio of the defatted meat fascia, lard, glucose and xylose is 100:6-8:0.5-2:2.5-10; The initial enzyme activity of the papain is 1200-1500 U / g; The initial enzyme activity of the flavor protease is 600-1000 U / g; The homogenization is performed by a colloid mill, the homogenization time of the colloid mill is 10 to 20 minutes per time, and the number of times of the colloid mill homogenization is 3 to 6 times; The temperature of the enzymatic hydrolysis is 40-47° C., and the pH of the enzymatic hydrolysis is 7.8-8.2; The reaction temperature is 100-120°C.

6. The minced pork flavoring material according to claim 1, characterized in that: The preparation method of the plant extract comprises: mixing dry algae, dry cinnamon leaves and dry basil and then crushing them to obtain ultrafine powder, baking the ultrafine powder at 70-200° C. for 3-25 minutes, adding 50-70° C. water for leaching for 8-16 minutes to obtain a suspension, and drying the suspension to obtain the plant extract; The mass ratio of the dry algae, dry cinnamon leaves and dry basil is 0.5-3:0.1-0.5:0.05-0.25; The particle size of the ultrafine powder is 250-350 mesh; The crushing time is 10 to 20 minutes; The mass ratio of the superfine powder to water is 1:18-25; The drying is spray drying, the outlet air temperature of the spray drying is 120-160° C., and the spray drying time is 5-10 s / mL; The dried algae include one or more of dried kelp, dried kombu, dried laver and dried wakame.

7. The minced pork flavoring material according to claim 1, characterized in that: The preparation method of the fish paste fermented product comprises: grinding fish meat to obtain fish paste, mixing the fish paste, soybean protein powder and superfine powder to obtain a premix, inoculating Aspergillus oryzae and Aspergillus niger into the premix, and fermenting for 72 to 96 hours to obtain a fish paste fermented material, and keeping the fish paste fermented material warm for 18 to 36 hours to obtain a fish paste fermented product; The ultrafine powder is the ultrafine powder according to claim 6.

8. The minced pork flavoring material according to claim 7, characterized in that: The mass ratio of the fish paste, soybean protein powder and superfine powder is 8-16:1-5:0.65-3.75; The mass ratio of the premix, Aspergillus oryzae and Aspergillus niger is 100:1-3.2:2-5.8; The initial moisture content of the fish paste is 60% to 70%; The particle size of the soy protein powder is 100 to 300 meshes; The initial spore count of Aspergillus oryzae was 2.6×10 6 ~3.2×10 6 spores / g; The initial spore count of Aspergillus niger was 5×10 5 ~9×10 5 spores / g; The fermentation temperature is 30-36°C; The insulation temperature is 40-50°C.

9. The method for preparing the minced pork flavoring agent according to any one of claims 1 to 8, characterized in that: The method comprises the following steps: mixing a pig liver enzymolysis-flavor-generating product, a meat fascia enzymolysis-flavor-generating product, a plant extract and a fish paste fermentation product to obtain a minced pork jerky umami flavoring material.

10. Use of the minced pork umami flavoring agent according to any one of claims 1 to 8 in improving and / or enhancing the quality of minced pork.

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