Preparation method of rice smoking liquid as well as product and application of rice smoking liquid

Abstract

The invention belongs to the field of food additives, and provides a preparation method of rice smoking liquid as well as a product and application of the rice smoking liquid. The method comprises the following steps: putting rice into a destructive distillation device, performing oxygen-isolated destructive distillation at 200-400 DEG C, collecting destructive distillation cooling liquid for 8-15 hours, and filtering intermediate clear liquid after standing. The preparation method of the rice smoking liquid provided by the invention is short in dry distillation time, simple in process, more energy-saving and low in cost. The rice smoking liquid provided by the invention has brownish red color and luster, is good in coloring and has unique flavor and taste of cereals, and the prepared product not only has smoky flavor, but also has slightly sweet taste, and can be fused with meat fragrance without covering the original taste of food materials. The rice smoking liquid provided by the invention is high in safety and can be widely applied to the field of food processing.

Description

Technical Field

[0001] The present invention belongs to the field of food additives and relates to a preparation method of rice smoke liquid. Background Art

[0002] Disclosing the information of this background art aims to increase the understanding of the overall background of the present invention, and it is not necessarily regarded as an admission or an implication in any form that this information constitutes the prior art already known to those of ordinary skill in the art.

[0003] Smoked foods have attractive colors and good flavors, and traditional foods are prepared by the smoking process in various places. The traditional method of food smoking is to heat easily smokable materials such as wood and wood chips with electricity or charcoal to the smoking point to generate a large amount of thick smoke for smoking. This method has a long history and is still widely used at present. However, the hygienic and safety problems caused by this method cannot be ignored. In particular, a series of carcinogenic, teratogenic, and mutagenic substances such as polycyclic aromatic hydrocarbons, formaldehyde, and heterocyclic amines are harmful to human health. Although the development and application of smoke liquid have solved the main defects in food safety of the traditional smoking method, these smoke liquids mainly use fruit trees and wood scraps as the main raw materials, and the flavors and tastes of the prepared products are "stereotyped", with an overly strong smoked taste and unable to highlight the flavor characteristics of the original ingredients. In addition, the coloring effect of the products is poor, and the commercial sales appearance of the products is not good. Therefore, it is necessary to develop a new smoke liquid to overcome the disadvantages of smoked foods in terms of taste, flavor, and color. Summary of the Invention

[0004] In view of the problems in the prior art, the present invention provides a preparation method of rice smoke liquid, which uses rice as the raw material and adopts the method of dry distillation to prepare the smoke liquid.

[0005] Another object of the present invention is to provide a rice smoke liquid prepared by the above method, which has safe ingredients, is simple to use, and the prepared products not only have a smoked flavor but also can set off the flavor of the ingredients themselves.

[0006] To achieve the above object, the present invention adopts the following technical solutions.

[0007] A preparation method of rice smoke liquid includes the following steps: Put the rice into a dry distillation device, carry out oxygen-free dry distillation at 200°C - 400°C, collect the dry distillation cooling liquid for 8h - 15h, and filter the middle clear liquid after standing, which is the rice smoke liquid.

[0008] Preferably, the temperature of dry distillation cooling is not more than 80°C; more preferably, the temperature of dry distillation cooling is 40°C - 60°C.

[0009] In order to improve the yield, the above preparation method includes the following steps: The carbonization process uses stage temperature control: maintain at 200°C - 250°C for 1 h, 250 - 300°C for 4 h, 300°C - 350°C for 2 h, and 350°C - 400°C until the carbonization ends.

[0010] The equipment volume utilization rate is not more than 70%; preferably 30% - 55%.

[0011] A rice smoke liquid obtained by the above method.

[0012] An application of the above rice smoke liquid in the preparation of food.

[0013] The addition amount of the smoke liquid in the meat raw material of the food is not higher than 0.5%; preferably 0.2% - 0.5%. The usage method can adopt at least one of the direct mixing method, dipping method, smearing method, spraying method and injection method according to the different meat foods.

[0014] A food prepared with the above rice smoke liquid.

[0015] The present invention has the following advantages: The preparation method of the rice smoke liquid provided by the present invention has a short carbonization time, a simple process, is more energy-saving and low-cost. The rice smoke liquid provided by the present invention has a brownish-red color, good coloring, a unique flavor and taste of grains. The prepared product not only has a smoky flavor but also has a slightly sweet taste, can be mutually fused with the meat aroma without covering the original taste of the ingredients. The rice smoke liquid provided by the present invention has high safety and can be widely applied in the food processing field. Description of the Drawings

[0016] Figure 1 is the preparation flow chart of the rice smoke liquid; Figure 2 is the comparison of the smoke liquids of Example 2 and Comparative Example 1. Detailed Embodiments

[0017] The present invention will be further described below in conjunction with the embodiments and the drawings, but the present invention is not limited by the following embodiments.

[0018] Example 1 Preparation of Rice Smoke Liquid 1. Isothermal Carbonization Put about 35% by volume of rice (528 kg) into the carbonization device. After isolating oxygen, start heating. After quickly rising to 380°C, start isothermal carbonization for about 10 h. Set the cooling water flow rate so that the condensation temperature of the carbonization liquid is about 60°C. Start collecting the carbonization cooling liquid about 3 h after feeding the material; Let the pyrolysis coolant stand still until it is completely stratified. Extract the middle clear liquid, filter it through a filter cloth and then let it stand still again. Extract the middle clear liquid to obtain the rice smoke liquid sample I. A total of 110 kg of rice smoke liquid was obtained, with about 300 kg of residual residue and a yield of 20.83%.

[0019] The obtained rice smoke liquid sample I is as Figure 2 shown on the left. It is a brownish-red liquid with an obvious natural smoky aroma. The relative density was measured to be 1.0085 (25 °C) according to the method of GB / T 11540-2008 Spices - Determination of relative density. The acid content was detected to be 1.8% (expressed as acetic acid) according to the method of GB / T 14455.5-2008 Spices - Determination of acid value or acid content. The phenol content and carbonyl compound content were detected to be 3.5 mg / mL (expressed as 2,6-dimethoxyphenol) and 1.44 g / 100 mL (expressed as heptanal) according to the method of GB1886.127-2016 Food Additive - Hawthorn Kernel Smoke Flavoring I and II. The heavy metal content was not detected according to the method of GB5009.74-2014 Limit Test of Heavy Metals in Food Additives. The total arsenic content was not detected according to the first method in the first part of GB5009.11-2024 Determination of Total Arsenic and Inorganic Arsenic in Foods. Benzo[a]pyrene was not detected according to GB 5009.27-2016 National Food Safety Standard - Determination of Benzo[a]pyrene in Foods.

[0020] 2. Stage Insulation Pyrolysis Put about 35% by volume of broken rice (560 kg) into the pyrolysis device. Set the cooling water flow rate so that the condensation temperature of the pyrolysis liquid is about 60 °C. After oxygen isolation, start heating, quickly raise the temperature to 250 °C and keep it for 1 h; then quickly raise the temperature to 300 °C and keep it for 4 h; keep it at 340 °C for 2 h; then raise the temperature to 380 °C until the pyrolysis ends. The total pyrolysis time is 12 h, and the pyrolysis coolant starts to be collected about 5 h after feeding. Let the pyrolysis coolant stand still until it is completely stratified. Extract the middle clear liquid, filter it through a filter cloth and then let it stand still again. Extract the middle clear liquid to obtain the rice smoke liquid sample II. A total of 130 kg of rice smoke liquid was obtained, with about 300 kg of residual residue and a yield of 23.21%.

[0021] The obtained rice smoke liquid sample II is as Figure 2As shown on the right, it is a brownish-red liquid with an obvious natural smoky aroma. The relative density was determined to be 1.0065 (25 °C) according to the method of GB / T 11540-2008 Spices - Determination of relative density. The acid content was detected to be 1.9% (expressed as acetic acid) according to the method of GB / T 14455.5-2008 Spices - Determination of acid value or acid content. The phenol content and carbonyl compound content were detected to be 4.2 mg / mL (expressed as 2,6-dimethoxyphenol) and 1.28 g / 100 mL (expressed as heptanal) according to the method of GB1886.127-2016 Food Additive - Hawthorn Kernel Smoke Flavoring I and II. The heavy metal content was not detected according to the method of GB5009.74-2014 Determination of heavy metal limits in food additives. The total arsenic content was not detected according to the first method in the first part of GB5009.11-2024 Determination of total arsenic and inorganic arsenic in foods. Benzo[a]pyrene was not detected according to GB 5009.27-2016 National Food Safety Standard - Determination of benzo[a]pyrene in foods.

[0022] 3. Inhibitory effect of smoke liquid on pathogenic bacteria The Oxford cup method was used to determine the antibacterial effects of the rice smoke liquid obtained by the above two methods against Escherichia coli and Staphylococcus aureus. Prepare LB medium plates, and then spread appropriate concentrations of Escherichia coli and Staphylococcus aureus suspensions respectively. Dilute the rice smoke liquid 40 times, add the diluted solution to the Oxford cups, with 3 Oxford cups on each plate as replicates, and incubate at 37 °C for 16 h, then measure the size of the inhibition zone.

[0023] The results showed that the inhibition zones of rice smoke liquid sample I against Escherichia coli and Staphylococcus aureus were (0.55 ± 0.15) cm and (0.65 ± 0.06) cm respectively; the inhibition zones of rice smoke liquid sample II against Escherichia coli and Staphylococcus aureus were (0.67 ± 0.13) cm and (0.73 ± 0.11) cm respectively. The above results indicate that the obtained rice smoke liquid has a certain inhibitory effect on both Gram-negative and Gram-positive bacteria and can be used in meat products to inhibit meat spoilage.

[0024] Comparative Example 1 Preparation of hawthorn kernel smoke liquid The hawthorn kernel smoke liquid was produced according to the following method: Charge according to a device volume utilization rate of 55%, after oxygen isolation, heat up to about 380 °C at a rate of 40 °C / h and keep it warm for about 30 h, and collect the fraction at about 100 °C; Let the dry distillation coolant stand still until it is completely stratified, extract the middle water-soluble supernatant, filter it with a filter cloth and then let it stand still again, and extract the middle water-soluble supernatant, which is the hawthorn kernel smoke liquid.

[0025] The obtained hawthorn kernel smoked liquid is a brownish - brown liquid with a strong natural smoked aroma. The relative density is measured to be 1.0314 (25°C) according to the method of GB / T 11540 - 2008 Spices - Determination of relative density. The acid content is detected to be 12.3% (expressed as acetic acid) according to the method of GB / T 14455.5 - 2008 Spices - Determination of acid value or acid content. The phenol content and carbonyl compound content are detected to be 6.7 mg / mL (expressed as 2,6 - dimethoxyphenol) and 12.10 g / 100 mL (expressed as heptanal) according to the method of GB1886.127 - 2016 Food additives - Hawthorn kernel smoked flavoring I and II. The heavy metal content is detected to be less than 40 mg / kg (calculated as Pb) according to the method of GB5009.74 - 2014 Limit test of heavy metals in food additives. The total arsenic content is determined by the first method in the first part of GB 5009.11 - 2024 Determination of total arsenic and inorganic arsenic in foods and no arsenic is detected. Benzo[a]pyrene is not detected according to GB 5009.27 - 2016 National food safety standard - Determination of benzo[a]pyrene in foods.

[0026] As compared with the product of the rice smoked liquid in Example 2 Figure 2 As shown, the color of the hawthorn kernel smoked liquid is more reddish, and the color of the rice smoked liquid is darker, with a better coloring effect.

[0027] Application Example 1 Preparation of meat products with rice smoked liquid 1. Smoked goose Add the rice smoked liquid in Example 2 into the seasoning liquid at 0.2%, 0.3%, and 0.4% of the fresh weight of the goose carcass to obtain a compound seasoning liquid, and then inject the compound seasoning liquid into the goose meat at low pressure and high speed; perform tumbling and marinating on the injected goose meat; obtain the smoked goose after baking and drying; cut the smoked goose and vacuum - package it and then store it frozen.

[0028] After storing the above - mentioned smoked goose for 15 days, take out the same part, bake and heat it in an air fryer at 180°C for 15 min until it reaches the appropriate temperature for flavor evaluation: Select 5 reviewers who have received basic training in sensory science theory and basic training in sensory analysis practice and master the basic methods of food sensory analysis and evaluation, and conduct sensory evaluation using the blind - evaluation method. The sensory evaluation criteria are shown in Table 1.

[0029] Table 1 Sensory evaluation criteria for the ratio of smoked liquid Table 2 Sensory evaluation results for the ratio of smoked liquid The sensory evaluation results of the smoke liquid ratio are shown in Table 2. The results show that when the addition amount of rice smoke liquid is 0.2%-0.3%, better color, taste and smell can be obtained; and the addition amount of 0.3% can blend the seasoning and smoke flavor, mask the excessive fishy smell of poultry meat, and obtain a lighter taste.

[0030] 2. Bacon The smoked bacon was prepared by the immersion method using the smoked liquid prepared in Example 2 and Comparative Example 1 as raw materials: The buttocks of the hind leg meat with skin are used as the raw material, and the fat part with a thickness of 1.0-2.5cm is selected for stripping, and the strips are 18-30cm long and 2.3-2.5cm thick. Then, the strips are put into a rolling and kneading machine, and after adding low-salt auxiliary materials, they are slowly rolled and kneaded for 12 minutes, and the vacuum degree is 0.08MPa. Then, after being marinated at below 15°C for 24 hours, the material is turned over to make the strips unequal up and down, and the marination continues for 24 hours. The marinated bacon blank is placed in a solution of 10wt% smoke liquid, immersed at 4°C for 3 times, with an interval of 10min, and each time for 90s; then, it is baked at 50°C-60°C for about 30 hours, and vacuum-packed after cooling to obtain bacon.

[0031] The bacon prepared with different smoked liquids was unpacked and cut into slices of about 3 mm thick, including fat and lean meat. The foreign matter on the surface was washed with clean water and boiled in boiling water for 10 minutes. The sensory evaluation of the steamed and boiled bacon was carried out in terms of color, structure, aroma and taste. Ten judges who had received basic training in sensory science theory and sensory analysis practice and mastered the basic methods of food sensory analysis and evaluation were selected to conduct sensory evaluation using the blind evaluation method. The sensory evaluation standards are shown in Table 3.

[0032] Table 3 Sensory evaluation standards for bacon The sensory evaluation of the smoked bacon prepared by the smoke liquid of Example 2 was 85.4±0.9, and the sensory evaluation of the smoked bacon prepared by the smoke liquid of Comparative Example 1 was 80.4±0.7. In particular, in terms of flavor, the bacon prepared by the rice smoke liquid has a richer and purer flavor. Under the low-salt formula, the smoked flavor appropriately masks the meaty smell, and has a unique roasted flavor of grains, which is significantly better than the hawthorn kernel smoke liquid.

[0033] 3. Sausage Using the smoke liquid prepared in Example 2 and Comparative Example 1 as raw materials, a spray method was used to prepare Chinese smoked sausages: Put the pork into a meat grinder. Wait until the meat becomes meat particles with a size of 15 mm, then take it out and add auxiliary materials such as salt, white sugar, white wine, and spices and mix them in a certain proportion. Marinate for 60 minutes to make the seasonings penetrate into the meat, and then stuff the sausage, keeping the discharging speed uniform to ensure the uniform shape of the sausage. Spray the filled sausage with a diluted solution of 5% smoke liquid, then hang it to air dry for 24 hours, and then bake it in an oven for 20 - 24 hours to obtain the finished product, and vacuum package it to obtain the smoked sausage. Select 10 reviewers who have received basic training in sensory science theory and basic training in sensory analysis practice and master the basic methods of food sensory analysis and evaluation, and conduct sensory evaluation using the blind evaluation method. The sensory evaluation criteria are shown in Table 4.

[0034] Table 4 Sensory Scoring Standard Table The sensory evaluation of the smoked bacon prepared with the smoke liquid of Example 2 is 95.4 ± 2.3, and the sensory evaluation of the smoked bacon prepared with the smoke liquid of Comparative Example 1 is 88.9 ± 3.0. The above results show that the taste and flavor of the rice smoke liquid are better than those of the traditional hawthorn kernel smoke liquid when preparing smoked sausage.

[0035] The above are only the embodiments of the present application and are not used to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the scope of the claims of the present application.

Claims

1. A preparation method of rice smoke liquid, characterized in that It includes the following steps: Put rice into the dry distillation device, conduct oxygen-free dry distillation at 200°C - 400°C, collect the dry distillation cooling liquid for 8h - 15h, and filter the intermediate clear liquid after standing to obtain the rice smoke liquid.

2. The preparation method according to claim 1, characterized in that, The temperature of dry distillation cooling is not higher than 80°C.

3. The preparation method according to claim 1, characterized in that, The temperature of dry distillation cooling is 40°C - 60°C.

4. The preparation method according to claim 1, characterized in that, The dry distillation process adopts stage temperature control: maintain at 200°C - 250°C for 1h, 250 - 300°C for 4h, 300°C - 350°C for 2h, and 350°C - 400°C until the dry distillation ends.

5. The preparation method according to claim 1, characterized in that, The equipment volume utilization rate is not more than 70%; preferably 30% - 55%.

6. A rice smoke liquid obtained by the preparation method according to any one of claims 1 - 5.

7. An application of the rice smoke liquid according to claim 6 in the preparation of food.

8. The application according to claim 7, wherein The addition amount of the smoke liquid in the meat raw material of the food is not higher than 0.5%; preferably 0.2% - 0.5%.

9. The application according to claim 7, wherein The usage method is selected from direct mixing method, impregnation method, smearing method, spraying method or injection method.

10. A food prepared with the rice smoke liquid according to claim 6.

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