Segmented curing and heat treatment process for meat powder

Abstract

The present application belongs to the technical field of food processing, and discloses a segmented aroma generation heat treatment process for meat powder floss. In view of the problem that the existing meat powder floss preparation process cannot simultaneously achieve deodorization, aroma generation and flavor enhancement in the same heat treatment process, resulting in a lack of levels in product flavor, the present application mixes meat shreds with sugar, fat, starch, free amino acids, natural polyphenols and spices, and then performs preheating treatment at 50-60 DEG C to make the myofibril network relax and dissociate, and then sequentially performs low-temperature deodorization and sweet accumulation at 80-95 DEG C, medium-temperature taste accumulation and aroma generation at 105-115 DEG C, and high-temperature explosion roasting aroma generation at 125-135 DEG C, so as to directionally convert aldehyde substances into pyrazine substances and furan substances, and add taste nucleotide embedded by embedding treatment to form microcapsules to achieve synergistic flavor enhancement. The obtained meat powder floss has a hierarchical flavor with a sweet and clear front taste, a fresh and fragrant middle taste and a roasted aftertaste.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a segmented aroma-enhancing heat treatment process for meat floss. Background Technology

[0002] Meat floss is a granular or short-fiber meat product made primarily from livestock and poultry meat, with added starch, edible oil, and other auxiliary materials. The flavor quality of meat floss depends on the flavor substances generated by the Maillard reaction during processing. An ideal flavor should have a sweet initial taste, a fresh and fragrant middle taste, and a roasted and fragrant aftertaste, with distinct layers.

[0003] Existing technologies do not involve techniques for regulating the directional generation of flavor compounds based on Maillard reaction kinetics, and in particular lack the ability to regulate key roasting aroma components such as pyrazines and furans, thus failing to solve the technical problem of simultaneously achieving deodorization, aroma enhancement, and umami enhancement in meat floss processing.

[0004] Regarding the preparation of flavor compounds based on the Maillard reaction, CN101715939A discloses a method for preparing powdered flavorings using a two-stage aqueous phase-microwave heating process. The flavorings obtained by this method need to be added to food as exogenous ingredients, rather than being directly generated within solid meat floss. CN121910139A discloses a method for conducting the Maillard reaction using a single temperature range, but it does not include staged flavor control.

[0005] Furthermore, current processes primarily rely on physical removal to treat low-boiling-point aldehydes in meat raw materials, with no reports of their chemical conversion into roasting aroma compounds during thermal processing. In particular, meat floss, due to its starch and high fat content, has not yet been studied for flavor control through the coupling of fat oxidation and Maillard reactions.

[0006] In summary, how to achieve the effects of removing fishy smell, enhancing aroma and freshness in the same heat treatment process, and thus create a layered flavor, is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0007] The present invention aims to overcome the shortcomings of the prior art and provide a segmented aroma-enhancing heat treatment process for meat powder floss, which solves the problem that the existing meat powder floss heat treatment process cannot simultaneously achieve deodorization, aroma enhancement and umami enhancement in the same process to form a distinct flavor profile.

[0008] To achieve the above objectives, the present invention adopts the following technical solution: A segmented aroma-enhancing heat treatment process for meat floss includes the following steps: S1. Raw material pretreatment: Remove tendons and excess fat from livestock and poultry meat, wash and cut into pieces; S2. Cooking and shredding: Cook the meat chunks obtained in S1 with water, cool them, and then shred them into thin shreds or short fibers to obtain meat shreds; S3. Ingredient Mixing: Mix the shredded meat obtained in S2 with sugar, fat, starch, free amino acids, natural polyphenols and spices evenly to obtain a mixture. S4. Preheating treatment: The mixture obtained in S3 is kept at 50-60℃ for 10-15 minutes to obtain the preheated mixture; S5. Three-stage temperature zone aroma-enhancing heat treatment: The preheated mixture obtained in S4 is heated sequentially at 80-95℃ for 10-25 minutes, at 105-115℃ for 8-15 minutes, and at 125-135℃ for 2-8 minutes to obtain meat floss semi-finished product. S6. Adding flavor nucleotides and cooling packaging: Cool the meat floss semi-finished product obtained in S5 to below 80°C, add flavor nucleotides, stir evenly, cool to room temperature, and package to obtain meat floss.

[0009] Further, in step S3, the raw materials, by weight, are: 20-40 parts meat protein, 10-24 parts sugar, 10-20 parts fat, 5-15 parts starch, 2-6 parts free amino acids, 0.02-0.2 parts natural polyphenols, and 1-5 parts flavorings; the meat protein is derived from the meat shreds obtained in S2, and the meat protein content in the meat shreds is 20%-35%.

[0010] Further, in step S6, the weight of the flavor nucleotide is 0.01-0.2 parts.

[0011] Preferably, the meat protein is derived from livestock and poultry meat, including at least one of pork, chicken, beef, and duck. Meat protein is the main component of meat floss, and during heat treatment, it decomposes to produce free amino acids and peptides, providing nitrogenous substrates for the Maillard reaction. Simultaneously, meat protein carries intramuscular fat and trace metal ions, both of which regulate the rates of subsequent fat oxidation and Maillard reactions.

[0012] Preferably, the sugar is composed of glucose, xylose, and sucrose, with a weight ratio of glucose, xylose, and sucrose of (0.5-10):1:(0.5-5). Glucose is a reducing sugar with high reactivity, initiating Maillard reactions with amino acids at 105-115℃ to generate flavor precursors and provide a meaty flavor. Xylose is a pentose sugar with higher reactivity than glucose, participating in the Stryker degradation reaction at 125-135℃ to efficiently generate pyrazines. Non-reducing sugars such as sucrose partially hydrolyze into reducing sugars at high temperatures, providing a sustained release of the reaction substrate and contributing a sweet initial taste to the product.

[0013] More preferably, the weight ratio of glucose, xylose and sucrose is (2-3):1:(1-3).

[0014] Preferably, the fat is selected from at least one of lard, chicken fat, soybean oil, and rapeseed oil. Fat is a key precursor in the formation of meat floss flavor. During the subsequent oxidation reaction at 105-115°C, the content of its fat oxidation products (based on peroxide value) is maintained within the range of 2-10 meq / kg. Controlling the peroxide value within this range serves two purposes: firstly, it provides sufficient fat oxidation products for the Maillard reaction to promote the formation of meat flavor heterocyclic compounds; secondly, it avoids excessively high peroxide values ​​leading to oxidative rancidity and undesirable flavor.

[0015] Preferably, the starch is selected from at least one of corn starch, potato starch, tapioca starch, and wheat starch. Starch acts as a filler and texture modifier. During heating, starch absorbs water, swells, and partially gelatinizes, which helps to evenly disperse other raw materials and increase the reaction contact area. Simultaneously, the binding effect of starch on water molecules can regulate the water activity of the material, indirectly affecting the Maillard reaction rate and direction.

[0016] Preferably, the spices in step S3 comprise whole spices and powdered spices, with a weight ratio of whole spices to powdered spices of (2-5):1. The whole spices are dry-roasted at 180-200℃ for 1-3 minutes before mixing, and then cooled before being mixed with the powdered spices. The dry roasting of whole spices enhances their aroma and releases deep flavors, while the combination with powdered spices achieves a layered effect of exogenous aromas, thus playing a supporting role in enhancing the aroma.

[0017] Preferably, the free amino acid is selected from at least one of glycine, alanine, leucine, and aspartic acid. Glycine, being a small-molecule free amino acid, exhibits high reactivity and reacts with reducing sugars at 105-115℃ and 125-135℃ to form pyrazine compounds, while also possessing a sweet flavor that enhances the richness of the product's taste. Alanine reacts with reducing sugars at 125-135℃ to form furan compounds, which have a meaty aroma. Both glycine and the free amino acids released from meat protein together constitute the amino acid substrate for the Maillard reaction.

[0018] More preferably, the free amino acids are glycine and alanine, with a weight ratio of glycine to alanine of (1-3):1.

[0019] Preferably, the natural polyphenols are selected from at least one of tea polyphenols, grape seed polyphenols, and apple polyphenols. Natural polyphenols delay excessive oxidation of fats by chelating metal ions and capturing free radicals, maintaining the peroxide value within the range of 2-10 meq / kg. Simultaneously, their polyphenol structure can form hydrogen bonds with flavor substances generated by the Maillard reaction, thus stabilizing the flavor and prolonging the aroma's longevity.

[0020] Preferably, the flavor nucleotide is selected from at least one of inosinic acid and guanylic acid.

[0021] More preferably, the flavor nucleotides are inosinic acid and guanylic acid, with a weight ratio of inosinic acid to guanylic acid of (1-5):1. The flavor nucleotides are mixed according to the stated weight ratio, then encapsulated into microcapsules, which are added during the cooling stage after the S5 heat treatment. The flavor nucleotides can produce a synergistic umami effect with glutamic acid released from meat protein, and synergistically enhance the umami peptides and flavor substances generated by the Maillard reaction, thereby improving the richness and persistence of the product's umami flavor.

[0022] Preferably, the encapsulation process is selected from one of spray drying, freeze drying, and coagulation; the microcapsules are made with flavor nucleotides as the core material and wall material as the coating material, and the wall material is selected from at least one of maltodextrin, gum arabic, octenyl succinate starch ester, gelatin, and chitosan; the mass ratio of flavor nucleotides to wall material is 1:(3-10).

[0023] Furthermore, in step S2, the cooking process involves first bringing the water to a boil over high heat, then reducing the heat to medium and cooking for 130-140 minutes.

[0024] Furthermore, in step S4, the purpose of the preheating treatment is to relax and dissociate the myofibril network in the meat shreds, reduce the excessive contraction of the myofibrils during subsequent high-temperature heating, and improve the fineness and softness of the finished fiber.

[0025] Furthermore, in step S5, 80-95℃ is the low-temperature deodorization and sweetness-preserving stage. This temperature is lower than the temperature required for the Maillard reaction to occur. The reducing sugar remains stable at this stage, preserving a sweet initial taste for the product. Free amino acids have not yet participated in the reaction in large quantities. Natural polyphenols play an antioxidant role. Some of the moisture and low-boiling-point aldehydes in the mixture are discharged with heating. The reducing sugar provides the reaction substrate for the directional conversion of aldehydes to pyrazines and furans in the subsequent 125-135℃ stage.

[0026] Furthermore, in step S5, the 105-115℃ stage is the medium-temperature flavor-building stage, where reducing sugars and free amino acids undergo Maillard reactions to generate flavor precursors such as Amadori rearrangement products; fats undergo oxidation reactions, and the peroxide value of fats is controlled within the range of 2-10 meq / kg through the regulation of natural polyphenols, providing key flavor precursors for the Maillard reaction in the subsequent 125-135℃ stage; as moisture further evaporates and starch gelatinizes, the mixture gradually dries and loosens, and the granular or short fibrous form of meat floss is formed at this stage.

[0027] Furthermore, in step S5, the high-temperature roasting stage at 125-135℃ allows xylose to preferentially participate in the Stryker degradation reaction, forming pyrazines with glycine; alanine mainly reacts with glucose to form furans. The lipid oxidation products accumulated in stage S4 and at 80-95℃ and 105-115℃, along with residual aldehydes in the mixture, participate in the Maillard reaction, achieving a directional conversion of aldehydes into pyrazines and furans. Flavor nucleotides in this stage synergistically enhance the flavor of the umami peptides generated by the Maillard reaction. After the reaction, the product contains pyrazines ≥50μg / kg, furans ≥30μg / kg, and the ratio of the sum of pyrazine and furan contents to the total aldehyde content ≥1.

[0028] The beneficial effects of this invention are: 1. This invention uses precise three-stage temperature control to directionally convert aldehydes in meat floss into roasted and meaty aroma components such as pyrazines and furans. The ratio of the sum of pyrazine and furan content to the total aldehyde content in the product is ≥1, achieving the effects of removing fishy smell and enhancing aroma simultaneously in the same heat treatment process.

[0029] 2. This invention prepares flavor nucleotides into microcapsules through encapsulation and adds them during the cooling stage after heat treatment. This effectively protects the activity of inosinic acid and guanylic acid, allowing them to synergistically enhance the umami flavor of the umami peptides and flavor substances generated by Maillard reaction, thereby improving the fullness and complexity of the umami flavor of the product.

[0030] 3. This invention sets a preheating stage to allow the myofibril network to relax and dissociate, and combines the regulation of fat peroxidation value by natural polyphenols in the three-stage temperature zone aroma-generating heat treatment, organically coupling the fat oxidation reaction with the Maillard reaction, providing key precursors for the generation of meat flavor substances, while avoiding excessive fat oxidation that produces unpleasant flavors and improving the texture of meat floss.

[0031] 4. The meat floss product obtained by this invention presents a layered flavor curve with a sweet initial taste, a fresh and fragrant middle taste, and a roasted aroma in the final taste, achieving the technical effect of removing fishy smell, generating aroma and enhancing freshness in the same heat treatment process. Attached Figure Description

[0032] Figure 1 This is a flow chart of the segmented aroma-enhancing heat treatment process for meat floss according to the present invention.

[0033] Figure 2 This is a flavor curve of the meat floss obtained in Example 1 of the present invention. Detailed Implementation

[0034] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. Unless otherwise specified, all raw materials used are commercially available conventional products, and the "parts" in the examples and comparative examples are all parts by weight.

[0035] Example 1 S1. Raw material pretreatment: Weigh 89 portions of lean pork that have passed inspection and quarantine, remove tendons and excess fat, wash and cut into pieces.

[0036] S2. Cooking and Shredding: Place the meat chunks obtained in S1 into a pot, add water to submerge the meat chunks, bring to a boil over high heat, then reduce to medium heat and cook for 130 minutes, stirring constantly to prevent burning. After cooling, shred the meat into thin strips to obtain cooked meat strips, containing approximately 25 parts of meat protein (the protein content of cooked lean pork is estimated at approximately 28%, so 89 parts of lean pork is equivalent to approximately 25 parts of meat protein).

[0037] S3. Ingredient Mixing: Add 9 parts glucose, 3 parts xylose, 6 parts sucrose, 16 parts lard, 8 parts corn starch, 1.8 parts glycine, 1.2 parts alanine, 0.1 parts tea polyphenols, and spices (2 parts whole peppercorns, dry-roasted at 180℃ for 2 minutes and cooled, then mixed with 0.5 parts powdered peppercorns) to the shredded meat obtained in S2. Mix well to obtain the mixture.

[0038] S4. Preheating treatment: Keep the mixture obtained in S3 at 55°C for 12 minutes to allow the myofibril network in the shredded meat to relax and dissociate.

[0039] S5. Three-stage temperature zone aroma-enhancing heat treatment: Place the preheated mixture obtained in S4 into a meat floss machine, and set the speed to 50 rpm. First, heat at 90℃ for 18 minutes; then raise the temperature to 110℃ and hold for 12 minutes; finally, rapidly raise the temperature to 130℃ and hold for 4 minutes to obtain the meat floss semi-finished product.

[0040] S6. Adding flavor nucleotides and cooling packaging: Cool the meat floss semi-finished product obtained in S5 to 70°C, add 0.04 parts of inosinic acid (IMP) and 0.01 parts of guanylic acid (GMP) (IMP:GMP=4:1, maltodextrin and gum arabic are used as wall materials, the mass ratio of wall materials to flavor nucleotides is 1:5, and microcapsules are made by spray drying), stir evenly, and continue to cool to room temperature, and package to obtain meat floss.

[0041] Example 2 The process and formulation of Example 1 are followed, with the following differences: (1) In step S1, the raw material is replaced by chicken breast instead of lean pork. The amount of feed is adjusted to 83 parts (equivalent to about 25 parts of meat protein) based on the protein content of cooked chicken breast (about 30%). (2) In step S3, the specific proportions of each ingredient are adjusted as follows: 2.5 parts glucose, 5 parts xylose, 2.5 parts sucrose, 16 parts chicken fat, 8 parts corn starch, 1 part glycine, 1 part alanine, 0.1 parts tea polyphenols, and spices (2 parts whole peppercorns are dry-roasted at 180℃ for 2 minutes and then cooled, and mixed with 0.5 parts powdered peppercorns). (3) In step S4, the preheating temperature and time are adjusted to 50℃ and 10 minutes; (4) In step S5, the temperature and time of the three temperature zones are adjusted to 80℃ for 10 minutes, 105℃ for 8 minutes, and 125℃ for 2 minutes; (5) In step S6, 0.01 parts of IMP and 0.01 parts of GMP are used (IMP:GMP=1:1, and the microcapsule preparation is the same as in Example 1).

[0042] Example 3 The process and formulation of Example 1 are followed, with the following differences: (1) In step S3, the specific proportions of each ingredient are adjusted as follows: 20 parts glucose, 2 parts xylose, 10 parts sucrose, 16 parts lard, 8 parts corn starch, 4.5 parts glycine, 1.5 parts alanine, 0.1 parts tea polyphenols, and spices (2 parts whole peppercorns are dry-roasted at 180℃ for 2 minutes and then cooled, and mixed with 0.5 parts powdered peppercorns). (2) In step S4, the preheating temperature and time are adjusted to 60℃ and 15 minutes; (3) In step S5, the temperature and time of the three temperature zones are adjusted to 95℃ for 25 minutes, 115℃ for 15 minutes, and 135℃ for 8 minutes; (4) In step S6, IMP 0.05 parts and GMP 0.01 parts (IMP:GMP=5:1, microcapsule preparation is the same as in Example 1).

[0043] Example 4 The process and formulation of Example 1 are followed, with the following differences: (1) In step S3, the spices are replaced with 2 parts whole star anise (dry roasted at 180℃ for 2 minutes and then cooled) and 0.5 parts powdered star anise. (2) In step S6, the microcapsule wall material is replaced with octenyl succinate starch ester, with 0.04 parts IMP and 0.01 parts GMP. The mass ratio of flavor nucleotides to wall material is 1:5. Microcapsules are prepared by spray drying.

[0044] Comparative Example 1 The formula and process of Example 1 are followed, with the only difference being that the S4 preheating treatment step is omitted, and the S5 three-stage aroma-generating heat treatment is carried out directly after the S3 ingredient mixing is completed.

[0045] Comparative Example 2 The formulation and process of Example 1 were followed, except that in step S6, the flavor nucleotides were not encapsulated to form microcapsules. Instead, 0.04 parts of IMP, 0.01 parts of GMP, and 1 part of molten hydrogenated vegetable oil were mixed, cooled, solidified, and pulverized into granules before being added.

[0046] Comparative Example 3 The process and formula of Example 1 were followed, except that in step S3, whole peppercorns were not roasted to enhance their aroma, and all spices (2.5 parts peppercorns) were added directly in powder form.

[0047] Comparative Example 4 The process and formulation of Example 1 were followed, except that in step S3, the proportions of glucose, xylose, and sucrose were adjusted to: 22.5 parts glucose, 1.5 parts xylose, and 22.5 parts sucrose.

[0048] Comparative Example 5 The formulation and process of Example 1 were followed, except that in step S6, 0.08 parts IMP and 0.01 parts GMP were used (IMP:GMP=8:1, and the microcapsule preparation was the same as in Example 1).

[0049] Comparative Example 6 The formulation and process of Example 1 were followed, except that in step S3, the proportions of glycine and alanine were adjusted to: 2.5 parts glycine and 0.5 parts alanine.

[0050] Performance testing Sampling methods for the examples and comparative examples: Sampling point A (after 105-115℃): After quickly stirring the material evenly, take approximately 20g from each of the top, middle, and bottom parts of the material, mix them evenly, put them into a sealed bag, and immediately cool them to room temperature in an ice bath for peroxide value determination. Sampling point A was taken in all examples and comparative examples.

[0051] Sampling point B (after cooling to room temperature after 125-135℃): Take approximately 3g from each of the upper, middle, and lower parts of the meat floss product, mix thoroughly, and place in a sealed bag for the determination of volatile flavor compounds. Sampling point B was used in all examples and comparative examples.

[0052] 1. Peroxide value determination: Perform the procedure according to the method specified in GB 5009.227. The sample obtained at sampling point A is pulverized until it passes through a 0.85 mm standard sieve, and approximately 50 g is weighed. The oil is then extracted with petroleum ether before determination.

[0053] 2. Determination of volatile flavor compounds: Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was employed. 3 g of the sample obtained at sampling point B was weighed into a headspace vial, allowed to stand at 60°C for 20 minutes, adsorbed onto a DVB / CAR / PDMS fiber head for 30 minutes, and desorbed at 250°C for 5 minutes.

[0054] GC-MS analysis conditions: DB-WAX column, temperature program: 40℃ (hold for 3 min) → 5℃ / min to 120℃ → 10℃ / min to 230℃ (hold for 5 min), EI ion source, scan range m / z 35-500. Semi-quantitative analysis was performed using the area normalization method, and results are expressed in μg / kg.

[0055] 3. Determination of flavor nucleotide content: Perform the procedure as specified in GB 5009.124. After pulverizing the sample obtained at sampling point B, extract with perchloric acid solution, and determine the IMP and GMP contents using high-performance liquid chromatography (HPLC). Results are expressed in mg / 100g.

[0056] 4. Moisture content determination: The direct drying method specified in GB 5009.3 shall be followed. Approximately 2g of the sample obtained at sampling point B shall be weighed and dried at 105℃ to constant weight. The moisture content shall then be calculated.

[0057] 5. Sensory evaluation: An evaluation panel of 10 food processing professionals scored the food based on three dimensions: initial sweetness, mid-flavor umami, and final roasted aroma. Each dimension was scored out of 10, for a total of 30 points. The scoring criteria are shown in Table 1. Table 1 Sensory Evaluation Criteria

[0058] The test results are shown in Table 2.

[0059] Table 2 Test Results of Examples and Comparative Examples

[0060] Flavor curves were plotted using test data from Example 1, with the horizontal axis representing tasting time points (1-8) and the vertical axis representing flavor intensity scores (0-10). The tasting time points were defined as follows: time point 1s was the instant of entry, at which point the primary perception was sweetness (initial sweetness); time point 2-3s was the transition from initial to middle flavor, during which saliva mixed with meat powder during chewing, and flavor substances were gradually released; time point 4-6s was the continuous chewing stage, where umami and meat aroma reached their peak (middle umami and aroma); and time point 7-8s was the aftertaste stage, where residual flavor substances in the mouth continued to be released, with roasted aroma becoming dominant (aftertaste roasted aroma). Specific data are shown in Table 3.

[0061] Table 3 Flavor curve data from Example 1

[0062] Results Analysis The flavor curve was plotted based on the data in Table 3. Figure 2 ).Depend on Figure 2 It can be seen that the sweetness is highest at 1-2 seconds and then gradually decreases; the umami reaches its peak at 4-6 seconds; and the persistent aroma is highest at 7-8 seconds. The flavor curve shows a layered characteristic of initial sweetness, middle umami aroma, and aftertaste roasted aroma.

[0063] As can be seen from the data in Table 2: The pyrazine content of Example 1 was 65.3 μg / kg, the furan content was 45.8 μg / kg, the total aldehyde content was 42.5 μg / kg, the ratio of the sum of pyrazine and furan content to the total aldehyde content was 2.6, the peroxide value was 5.2 meq / kg, and the sensory score was 28.2 points.

[0064] In Example 2, the pyrazine content was 52.1 μg / kg, the furan content was 33.5 μg / kg, the ratio of the sum of pyrazine and furan content to the total aldehyde content was 2.1, the peroxide value was 4.8 meq / kg, and the sensory score was 24.5. In Example 3, the pyrazine content was 72.5 μg / kg, the furan content was 48.6 μg / kg, and the total aldehyde content was 60.3 μg / kg, the ratio of the sum of pyrazine and furan content to the total aldehyde content was 2.0, but due to the higher temperature, a slight burnt smell occurred, and the sensory score slightly decreased to 23.5. Example 2, under the lower limit of parameter boundary conditions, and Example 3, under the upper limit of parameter boundary conditions, both achieved the stated flavor conversion index, indicating that the process of the present invention remains effective under parameter boundary conditions.

[0065] In Example 4, after replacing the fragrance type and microcapsule wall material, the content of pyrazines was 63.8 μg / kg, the content of furans was 44.2 μg / kg, the content of total aldehydes was 43.1 μg / kg, the ratio of the sum of pyrazine and furan content to the total aldehyde content was 2.5, and the sensory score was 27.5.

[0066] Examples 1-4 all achieved the following indicators: pyrazine content ≥50μg / kg, furan content ≥30μg / kg, and the ratio of the sum of pyrazine and furan content to total aldehyde content ≥1. The peroxide value was controlled within the range of 2-10 meq / kg, and the flavor profiles were distinct.

[0067] Comparative Example 1, by omitting the S4 preheating step, had a sensory score reduced to 23.8. Its flavor compound content was similar to that of Example 1, but the finished product had a harder texture and insufficient softness, indicating that preheating has a significant effect on improving the texture of meat meal.

[0068] Comparative Example 2 replaced the microcapsule encapsulation treatment of flavor nucleotides with molten oil solidification treatment. Although the IMP content was still 18.5 mg / 100g, the GMP content was only 5.8 mg / 100g, and the sensory score dropped to 21.5 points. The content of pyrazines and furans was similar to that of Example 1, but the ratio of the sum of pyrazines and furans to the total aldehyde content was 2.5, and the sensory score was 6.7 points lower than that of Example 1. This indicates that the protective effect of molten oil solidification treatment is not as good as that of microcapsules made by encapsulation treatment, and the flavor nucleotides still showed significant degradation at high temperatures, resulting in insufficient umami fullness.

[0069] In Comparative Example 3, the whole-grain dry-roasting aroma-enhancing treatment was replaced with all powder directly added to the S3 ingredient mixing step, and the sensory score dropped to 22.2 points, indicating that the dry-roasting aroma-enhancing treatment of whole-grain spices plays an important role in enriching the flavor layers.

[0070] In Comparative Example 4, after adjusting the weight ratio of glucose, xylose, and sucrose to 15:1:15, the content of pyrazines reached as high as 78.2 μg / kg, but the total aldehyde content also increased to 85.6 μg / kg. The ratio of the sum of pyrazine and furan content to the total aldehyde content decreased to 1.5, and the sensory score was only 17.3 points. This indicates that exceeding the optimal sugar ratio leads to a shift in the Maillard reaction direction, resulting in a significant decline in flavor quality.

[0071] In Comparative Example 5, after adjusting the weight ratio of IMP to GMP to 8:1, the ratio of the sum of pyrazine and furan content to the total aldehyde content was 2.6, and the sensory score dropped to 20.5 points. This indicates that an excessively high IMP / GMP ratio is detrimental to the synergistic effect of umami.

[0072] In Comparative Example 6, after adjusting the weight ratio of glycine to alanine to 5:1, although the content of pyrazine compounds was 71.8 μg / kg, the sensory score dropped to 19.1 points. The product had a burnt and bitter aftertaste and lacked meaty aroma characteristics, indicating that excessive glycine would disrupt the balance of the ratio of pyrazine to furan, affecting the layering of flavor.

[0073] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any simple modifications, equivalent changes and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.

Claims

1. A segmented heat treatment process for aroma-enhancing meat floss, characterized in that, Includes the following steps: S1. Raw material pretreatment: Remove tendons and excess fat from livestock and poultry meat, wash and cut into pieces; S2. Cooking and shredding: Cook the meat chunks obtained in S1 with water, cool them, and then shred them into thin shreds or short fibers to obtain meat shreds; S3. Ingredient Mixing: Mix the shredded meat obtained in S2 with sugar, fat, starch, free amino acids, natural polyphenols and spices evenly to obtain a mixture. S4. Preheating treatment: The mixture obtained in S3 is kept at 50-60℃ for 10-15 minutes to obtain the preheated mixture; S5. Three-stage temperature zone aroma-enhancing heat treatment: The preheated mixture obtained in S4 is heated sequentially at 80-95℃ for 10-25 minutes, at 105-115℃ for 8-15 minutes, and at 125-135℃ for 2-8 minutes to obtain meat floss semi-finished product. S6. Adding flavor nucleotides and cooling packaging: Cool the meat floss semi-finished product obtained in S5 to below 80°C, add flavor nucleotides, stir evenly, cool to room temperature, and package to obtain meat floss.

2. The process according to claim 1, characterized in that, In step S3, the raw materials, by weight, are: 20-40 parts meat protein, 10-24 parts sugar, 10-20 parts fat, 5-15 parts starch, 2-6 parts free amino acids, 0.02-0.2 parts natural polyphenols, and 1-5 parts flavorings; the meat protein is derived from the meat shreds obtained in S2, and the meat protein content in the meat shreds is 20%-35%.

3. The process according to claim 1, characterized in that, In step S6, the flavor nucleotides are present in a weight ratio of 0.01-0.2 parts.

4. The process according to claim 2, characterized in that, The sugar is composed of glucose, xylose and sucrose, with the weight ratio of glucose, xylose and sucrose being (0.5-10):1:(0.5-5).

5. The process according to claim 2, characterized in that, The free amino acid is selected from at least one of glycine, alanine, leucine, and aspartic acid; the flavor nucleotide is selected from at least one of inosinic acid and guanylic acid.

6. The process according to claim 5, characterized in that, The free amino acids are glycine and alanine, with a weight ratio of glycine to alanine of (1-3):1; the flavor nucleotides are inosinic acid and guanylic acid, with a weight ratio of inosinic acid to guanylic acid of (1-5):

1.

7. The process according to claim 2, characterized in that, The natural polyphenols are selected from at least one of tea polyphenols, grape seed polyphenols, and apple polyphenols; the fats are selected from at least one of lard, chicken fat, soybean oil, and rapeseed oil; and the starches are selected from at least one of corn starch, potato starch, cassava starch, and wheat starch.

8. The process according to claim 1, characterized in that, The flavor nucleotides are encapsulated to form microcapsules, and the encapsulation process is selected from one of spray drying, freeze drying, and coagulation. The microcapsules are made with flavor nucleotides as the core material and wall material as the coating material, and the wall material is selected from at least one of maltodextrin, gum arabic, octenyl succinate starch ester, gelatin, and chitosan. The mass ratio of flavor nucleotides to wall material is 1:(3-10).

9. The process according to claim 1, characterized in that, The spices in step S3 include whole spices and powdered spices, with a weight ratio of whole spices to powdered spices of (2-5):1; the whole spices are dry-roasted at 180-200℃ for 1-3 minutes before mixing, and then cooled before being mixed with the powdered spices.

10. A type of meat floss, characterized in that, The meat floss is prepared using the process described in claim 1.

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