CN101703209B - Method for preparing natural pork or beef bone flavor essence - Google Patents
Method for preparing natural pork or beef bone flavor essence Download PDFInfo
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- CN101703209B CN101703209B CN2009101934864A CN200910193486A CN101703209B CN 101703209 B CN101703209 B CN 101703209B CN 2009101934864 A CN2009101934864 A CN 2009101934864A CN 200910193486 A CN200910193486 A CN 200910193486A CN 101703209 B CN101703209 B CN 101703209B
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Abstract
The invention discloses a method for preparing a natural pork or beef bone flavor essence, which mainly comprises the following steps: pulverizing clean pork or beef bones into powders by a pulverizer; adding salt into the powder and decocting the powder; using complex enzyme for mild and directional enzymolysis; using complex bacteria giving priority to lactobacillus or lactobacillus for microorganism zymolysis; and using suitable amino acid and glucide for Maillard reaction. In the preparation method, ossein enzymolysis is successful for the first time to obtain high-quality nutritional protein peptidohydrolase, a microorganism zymolysis method is used to successfully remove the bitterness of enzymolysis products, and Maillard reactants and reaction conditions are optimized to make the pork or beef flavor essence mellower.
Description
Technical field
The present invention relates to a kind of is raw material prepares natural meat flavour essence through the modern biological project method method with pig, ox bone.
Background technology
Meat flavor is a kind of food additives that are widely used in the products such as instant noodles, meat products, flavouring and chickens' extract, has been developed rapidly since nineteen nineties.From natural meat, extract the extract meat flavor that obtains, characteristics such as natural because of having, delicious, nutrition and health extensively receive liking of market.In the meat flavor production technology; Be that raw material carries out enzymolysis to produce the technology of meat flavor ripe with lean meat; But utilize the ossein (pig, ox bone) of aboundresources, nutrient health to be still waiting research for the technology of raw material production essence; The bitter taste of enzymolysis protein liquid also is a problem of puzzlement food service industry always in addition, therefore seeks the technology of upgrading and is necessary very much with utilization that enlarges raw material and the bitter taste that solves enzymolysis protein liquid.
Summary of the invention
The objective of the invention is to deficiency, provide a kind of pig, ox bone of using to be rich in the natural pig of delicious peptide, the method for ox bone meat flavor, can obtain natural extract flavoring nutritious, that local flavor is outstanding through this method as feedstock production to prior art.This has great importance to the meat flavor product that enriches high-quality and the comprehensive development and utilization of low value livestock products.
In order to reach goal of the invention; The present invention is a raw material with low value pig, the ox bone that meat packing enterprise produces; Make natural pig, the ox bone meat flavor that is rich in delicious peptide through technologies such as infusion, gentle directed multienzyme fractional hydrolysis, microbial fermentation, Maillard reactions; The products obtained therefrom local flavor is more outstanding, and presents nature, pure local flavor and strong, mellow mouthfeel.
Concrete technical scheme is following:
The preparation method of a kind of natural pig or ox bone meat flavor mainly comprises the steps:
(1) clean pig, ox bone are broken into broken end with pulverizer;
(2) with the salt infusion: with interpolation in the pig that breaks into broken end, the ox bone and its volume ratio is that 1-3 concentration doubly is the salt infusion of 4-10wt%, filters, and separates bone liquid and bone slag; (be used to strengthen the effect of protein molecule and hydrone, improve the dissolution rate of pig, ox bone albumen.)
(3) get bone liquid and be cooled to 55-60 ℃ of adding complex enzyme A enzymolysis, and then add complex enzyme B, continue enzymolysis,
Be warming up to 80-100 ℃ and insulation behind the enzymolysis rapidly, make enzyme-deactivating, get enzymolysis liquid; Said complex enzyme A be selected from papain, bromelain, neutral proteinase, the alkali protease more than 3 kinds or 3 kinds; Said complex enzyme B be selected from bromelain, neutral proteinase and the Bacillus subtillis protease more than 2 kinds or 2 kinds, and the composition of said complex enzyme A and complex enzyme B and incomplete same;
(4) microbial fermentation: be cooled to 30-34 ℃, the access volume is that lactic acid bacteria or the lactic acid bacteria of the 8-15% of enzymolysis liquid are main compound bacteria in enzymolysis liquid, under anaerobic ferments; Being warming up to 90-110 ℃ after fermentation finishes also is incubated with sterilization; Centrifugal, get fermented supernatant fluid, will; (be used for to remove the bitter taste of pig, ox bone enzymolysis product, can produce metabolism simultaneously and give birth to fragrant effect);
(5) carry out Maillard reaction; (select suitable amino acid and carbohydrate through screening, control the local flavor that the Maillard reaction condition is on purpose regulated and control product simultaneously, with the flavor intensity that strengthens essence with resemble true degree.)
Preferably; Said Maillard reaction is: fermented supernatant fluid is evaporated to moisture reduces half the; In agitated reactor, add 60 parts of fermented supernatant fluids, glucose 1-2 part, D-wood sugar 0.25-0.75 part, amino acid 0.75-2.25 part, vitamin 8.5-13.5 part, refined oil 15-25 part, salt 10-20 part successively; Stir after adding above-mentioned raw materials, be heated to 104-105 ℃ and react 1.5-3h again; After reaction finished, vibratory sieve was crossed in cooling, gets natural pig, ox bone meat flavor.
More preferably, the raw material that in agitated reactor, adds successively in the said Maillard reaction is: 60 parts of fermented supernatant fluids, glucose 1-2 part, D-wood sugar 0.25-0.75 part, glycine 0.25-0.75 part, L-lysine 0.25-0.75 part, L-cysteine 0.25-0.75 part, V
B8-12 part, V
C0.5-1.5 part, refined lard 14-22 part, refining chicken fat 1-3 part, salt 10-20 part.Again preferably, the raw material that in agitated reactor, adds successively in the said Maillard reaction is: 60 parts of fermented supernatant fluids, glucose 1-2 part, D-wood sugar 0.25-0.75 part, glycine 0.25-0.75 part, L-lysine 0.25-0.75 part, L-cysteine 0.25-0.75 part, V
B10.5 part, V
C1 part, 18 parts of refined lards, 2 parts of refining chicken fat, 15 parts of salt
Preferably, said preparation method also comprises in the Maillard reaction and behind the vibratory sieve meat flavor that obtains is adjusted moisture with concentrated excessively, and the adjusting moisture is 60 ± 5%.
Advantage of the present invention or effect:
(1) on methodology, successful first enzymolysis ossein obtains the proteolysis peptide of high-quality nutrition.
(2) successfully slough the bitter taste of enzymolysis product with microbe fermentation method.
(3) having optimized Maillard reaction substrate and reaction condition makes meat flavor strong more mellow.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Fig. 1 is total technological process figure of the present invention, as can be seen from the figure, the present invention includes the acquisition of (1) bone soup, (2) enzymolysis, (3) microbial fermentation debitterize, (4) Maillard reaction and (5) product packing (packing) 5 parts.Below divide example in detail.
Embodiment 1
The preparation method of a kind of natural pig, ox bone meat flavor mainly comprises the steps:
(1) take by weighing fresh pig bone 1000kg, clean with the abundant soaking flushing of clear water; With pulverizer with the Os Sus domestica powder powdered;
(2) add the salt solution that contains 5wt%NaCl of Os Sus domestica powder end two volumes, infusion 6h under normal pressure filters, and separates bone liquid and bone slag;
(3) get bone liquid and be cooled to 58 ℃ of throwing complex enzyme A 5kg enzymolysis 4h, throw complex enzyme B 7kg then and continue enzymolysis 7h; Be warming up to 90 ℃ and be incubated 10min and make enzyme-deactivating after the end rapidly, enzymolysis liquid; Said complex enzyme A is the mixture of papain, bromelain and neutral proteinase, and said complex enzyme B is the mixture of bromelain, neutral proteinase and Bacillus subtillis protease;
(4) be cooled to 30-35 ℃, regulate pH at 7.2-8.0, inserting the good lactic acid bacteria of activation in advance by 12% inoculum concentration of enzymolysis liquid volume is main composite bacteria (containing a spot of saccharomycete) leavening, anaerobic condition bottom fermentation 5-6h; Be warming up to again 100 ℃ and be incubated 30min with the sterilization; Again with centrifugal thalline and other impurity removed of 5000 rev/mins rotating speed;
(5) carry out Maillard reaction: fermented supernatant fluid is evaporated to moisture reduces half the; In agitated reactor, add 0.5 part of 0.5 part of 0.5 part of 0.5 part of 1.5 parts of 60 parts of fermented supernatant fluids, glucose, D-wood sugar, glycine, L-lysine, L-cysteine, V after concentrating successively
B10.5 part, V
C1 part, 18 parts of refined lards, 2 parts of refining chicken fat, 15 parts of salt add the back that finishes and stir 20min; Stirring finishes and is heated to 104-105 ℃ and react 2h; After reaction finished, 60 order vibratory sieves were crossed in cooling, discharging, the preliminary meat flavor that gets; (annotate: above all is weight portion)
(6) adjustment moisture is 60 ± 2%, in gnotobasis, carries out packing, obtains the finished product meat flavor.
Embodiment 2
The preparation method of a kind of natural pig, ox bone meat flavor mainly comprises the steps:
(1) take by weighing fresh pig bone 1000kg, clean with the abundant soaking flushing of clear water, with pulverizer with the Os Sus domestica powder powdered;
(2) add the salt solution that contains 8wt%NaCl of Os Sus domestica powder end two volumes, infusion 5h under normal pressure filters, and separates bone liquid and bone slag;
(3) get bone liquid and be cooled to 58 ℃ of throwing complex enzyme A 5kg enzymolysis 4h, throw complex enzyme B 7kg then and continue enzymolysis 7h; Be warming up to 90 ℃ and be incubated 10min and make enzyme-deactivating after the end rapidly, enzymolysis liquid; Said complex enzyme A is the mixture of papain, neutral proteinase and alkali protease, and said complex enzyme B is the mixture of bromelain and Bacillus subtillis protease;
(4) be cooled to 30-35 ℃, regulate pH, insert the good lactic acid bacteria fermenting agent of activation in advance, anaerobic condition bottom fermentation 5-6h by 13% inoculum concentration of enzymolysis liquid volume at 7.2-8.0; Be warming up to 100 ℃ and be incubated 30min with the sterilization; Removed thalline and other impurity in centrifugal 15 minutes with 5000 rev/mins, fermented supernatant fluid;
(5) carry out Maillard reaction: fermented supernatant fluid is evaporated to moisture reduces half the; In agitated reactor, add 0.75 part of 0.5 part of 0.25 part of 0.25 part of 2 parts of 60 parts of fermented supernatant fluids, glucose, D-wood sugar, glycine, L-lysine, L-cysteine, V after concentrating successively
B8 parts, V
C1.5 part, 20 parts of refined lards, 2 parts of refining chicken fat, 18 parts of salt; Stir 20min, heating, 104-105 ℃ of reaction 2h; After reaction finished, 60 order vibratory sieves were crossed in cooling, discharging, the preliminary meat flavor that gets; (annotate: above all is weight portion)
(6) adjustment meat flavor moisture is 60 ± 3%, in gnotobasis, carries out packing, obtains the finished product meat flavor.
Embodiment 3
The preparation method of a kind of natural pig, ox bone meat flavor mainly comprises the steps:
(1) take by weighing fresh ox bone 1000kg, clean with the abundant soaking flushing of clear water.With pulverizer with the bovine bone powder powdered;
(2) with the salt solution that contains 4wt%NaCl of 3 times of volumes of ox bone powder, infusion 5h under normal pressure filters, and separates bone liquid and bone slag;
(3) get bone liquid and be cooled to 58 ℃ of throwing complex enzyme A 4.5kg enzymolysis 4h, throw complex enzyme B 7.5kg then and continue enzymolysis 6h; Be warming up to 90 ℃ and be incubated 10min and make enzyme-deactivating after the end rapidly, enzymolysis liquid; Said complex enzyme A is for being selected from papain, bromelain, neutral proteinase and alkali protease, and said complex enzyme B is for being selected from bromelain, neutral proteinase and Bacillus subtillis protease;
(4) be cooled to 30-35 ℃, regulate pH at 7.2-8.0, insert the good lactic acid bacteria fermenting agent of activation in advance by 8% inoculum concentration of enzymolysis liquid volume, 5-6h under anaerobic ferments; Be warming up to 100 ℃ of insulation 30min with sterilization; Removed thalline and other impurity in centrifugal 15 minutes for 5000 rev/mins; Get fermented supernatant fluid;
(5) carry out Maillard reaction: fermented supernatant fluid is evaporated to moisture reduces half the; In agitated reactor, add 0.5 part of 0.5 part of 0.5 part of 0.75 part of 1 part of 60 parts of fermented supernatant fluids, glucose, D-wood sugar, glycine, L-lysine, L-cysteine, V after concentrating successively
B10.5 part, V
C1 part, 18 parts in refining butter, 2 parts of refining chicken fat, 15 parts of salt.Stir 20min, heating, 104-105 ℃ of reaction 2h; After reaction finished, 60 order vibratory sieve dischargings were crossed in cooling, the preliminary meat flavor that gets; (annotate: above all is weight portion)
(6) adjustment meat flavor moisture is 60 ± 2%, in gnotobasis, carries out packing, obtains the finished product meat flavor.
More than be to the specifying of possible embodiments of the present invention, but this embodiment is not in order to limiting claim of the present invention, does not allly break away from the equivalence that skill spirit of the present invention does and implement or change, all should be contained in the claim of the present invention.
Claims (6)
1. the preparation method of natural pig or ox bone meat flavor is characterized in that, mainly comprises the steps:
(1) clean pig or ox bone are broken into broken end with pulverizer;
(2) with the salt infusion: with adding its volume ratio in pig that breaks into broken end or the ox bone is that 1-3 concentration doubly is the salt infusion of 4-10wt%, filters, and separates bone liquid and bone slag;
(3) get bone liquid and be cooled to 55-60 ℃ of adding complex enzyme A enzymolysis, and then adding complex enzyme B, continue enzymolysis, be warming up to 80-100 ℃ rapidly after enzymolysis is intact and also be incubated, make enzyme-deactivating, get enzymolysis liquid; Said complex enzyme A be selected from papain, bromelain, neutral proteinase, the alkali protease more than 3 kinds or 3 kinds; Said complex enzyme B be selected from bromelain, neutral proteinase and the Bacillus subtillis protease more than 2 kinds or 2 kinds, and the composition of said complex enzyme A and complex enzyme B and incomplete same;
(4) microbial fermentation: be cooled to 30-34 ℃; The access volume is that lactic acid bacteria or the lactic acid bacteria of the 8-15% of enzymolysis liquid are main compound bacteria in enzymolysis liquid; Under anaerobic ferment; Being warming up to 90-110 ℃ after fermentation finishes also is incubated with sterilization; Centrifugal; Get fermented supernatant fluid, fermented supernatant fluid is evaporated to moisture reduces half;
(5) carry out Maillard reaction: in agitated reactor, add 60 parts of fermented supernatant fluids, glucose 1-2 part, D-wood sugar 0.25-0.75 part, amino acid 0.75-2.25 part, vitamin 8.5-13.5 part, refined oil 15-25 part, salt 10-20 part after concentrating; Stir after adding above-mentioned raw materials, be heated to 104-105 ℃ and react 1.5-3h again; After reaction finished, vibratory sieve was crossed in cooling, preliminary natural pig or the ox bone meat flavor of getting.
2. the preparation method of natural pig according to claim 1 or ox bone meat flavor is characterized in that, comprises that also behind the mistake vibratory sieve meat flavor that obtains being adjusted moisture in the Maillard reaction is 60 ± 5%.
3. the preparation method of natural pig according to claim 1 and 2 or ox bone meat flavor; It is characterized in that the raw material that in agitated reactor, adds successively in the said Maillard reaction is: 60 parts of fermented supernatant fluids, glucose 1-2 part, D-wood sugar 0.25-0.75 part, glycine 0.25-0.75 part, L-lysine 0.25-0.75 part, L-cysteine 0.25-0.75 part, V
B8-12 part, V
C0.5-1.5 part, refined lard 14-22 part, refining chicken fat 1-3 part, salt 10-20 part.
4. the preparation method of natural pig according to claim 3 or ox bone meat flavor; It is characterized in that the raw material that in agitated reactor, adds successively in the said Maillard reaction is: 60 parts of fermented supernatant fluids, glucose 1-2 part, D-wood sugar 0.25-0.75 part, glycine 0.25-0.75 part, L-lysine 0.25-0.75 part, L-cysteine 0.25-0.75 part, V
B10.5 part, V
C1 part, 18 parts of refined lards, 2 parts of refining chicken fat, 15 parts of salt.
5. the preparation method of natural pig according to claim 1 and 2 or ox bone meat flavor is characterized in that, in the step (4), the lactic acid bacteria of said adding or lactic acid bacteria are that the amount of master's compound bacteria is the 11-13% of enzymolysis liquid volume.
6. the preparation method of natural pig according to claim 1 and 2 or ox bone meat flavor; It is characterized in that; Said complex enzyme A is the mixture of papain, bromelain, neutral proteinase, alkali protease, and said complex enzyme B is bromelain, neutral proteinase and Bacillus subtillis proteinase mixture.
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| CN109363133A (en) * | 2018-12-10 | 2019-02-22 | 山东天博食品配料有限公司 | A kind of fermented soya beans, salted or other wise sweetfish cream and preparation method thereof |
| CN112205626A (en) * | 2020-08-28 | 2021-01-12 | 荣鼎(广东)生物科技有限公司 | Production process of protein powder convenient to store |
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