CN102240019A - Process for preparing natural liver fresh flavoring agent through thermal reaction - Google Patents
Process for preparing natural liver fresh flavoring agent through thermal reaction Download PDFInfo
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- CN102240019A CN102240019A CN2011101509335A CN201110150933A CN102240019A CN 102240019 A CN102240019 A CN 102240019A CN 2011101509335 A CN2011101509335 A CN 2011101509335A CN 201110150933 A CN201110150933 A CN 201110150933A CN 102240019 A CN102240019 A CN 102240019A
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Abstract
The invention discloses a process for preparing a natural liver fresh flavoring agent through thermal reaction, which comprises the following steps of: carrying out normal temperature crushing and homogenate on fresh port livers in a stainless steel tissue homogenate machine, transferring to a stainless steel enzymatic vessel after sieving for 50-200 meshes, adding 0.2-3% of papain for carrying out enzymolysis for 3-12 hours; after the enzymolysis is ended, transferring an enzymolysis liquid into a stainless steel reaction kettle, respectively adding yeast extract, xylose, cysteine hydrochloride, vitamins, glutamic acids and dextrin in certain proportions, and carrying out thermal reaction at a temperature of 85-130 DEG C for 30 minutes to 3 hours; after the thermal reaction is ended, reducing the temperature of the liquid to 50-70 DEG C, adding gelatin according to a proportion, and dissolving fully and uniformly mixing to obtain the flavoring agent. The process has the advantages of reasonably using waste resources such as livers and the like of animals, not only ensuing the liver taste and the meat taste concentration of the product, but also effectively reducing the direction usage amount of the livers; meanwhile, the product has the advantages of obviously fresh fishy smell, softness, persistence, good high-temperature resistance and capability of enduring 220 DEG C high-temperature baking or pelletizing. Through GC-MS (Gas Chromatography-Mass Spectrometer) analysis, main volatile components are meaty substances which are common in food essences and are green, natural, safe and reliable.
Description
Technical field
The present invention relates to natural flavour mountaineous dose of preparing technical field, be specifically related to the bright flavor enhancement technology of the natural liver of a kind of reaction for preparation.
Background technology
The fragrance of liver can't allow pets forget forever.Dense meat perfume (or spice) adds some stink smell, all allows cat, dogs tread on air at every turn.Absorption liver goods that can be excessive are also endangering their health.Countless reports show, because diet is unreasonable, a series of diseases such as pets easily fracture, ligament and the tendon periosteal proliferation of skeleton deformity, osteoporosis occurred, lose weight, urinary calculus, depilation, tracing it to its cause all is because of the absorption of animals to vitamin A excessive, and root just is feeding in a large number of liver goods.In addition, liver mainly plays detoxication as the metabolism organ of animal, and pets search for food and have the risk of the very big residual toxin of absorption, hormone and medicine in the process of liver.
Summary of the invention
Technical problem to be solved by this invention is: how to provide the natural liver of a kind of reaction for preparation bright flavor enhancement technology, this technology has rationally been utilized animal's liver the like waste resource, substitute products as meat flavor or liver head product etc. in feed for pet and the special animals feed, the liver flavor and the meat flavour concentration of final products both can have been guaranteed, can effectively reduce the direct use amount of liver again, and then the animal vitamin A that prevents to search for food excessively takes in slow poisoning and Excessive Intake poisonous and harmful substance, ensured the healthy of pet and carnivore; Simultaneously, the bright fishy smell of product is obvious, and soft continuing, and heat-resisting quantity is good, can bear 200 ℃ of high temperature and cure or granulate.Analyze through GC-MS, main volatile ingredient (smell compositions) is the common meat flavour material that is in the food flavor, and is green, natural, security is reliable.
To achieve the above object of the invention, the technical solution adopted in the present invention is: provide the natural liver of a kind of reaction for preparation bright flavor enhancement technology, it is characterized in that: the various raw materials and the percentage by weight thereof that are adopted are as follows:
Fresh liver 30-75%; Yeast extract (YE) 0.5-5%; Wood sugar 0.5-5%; Cysteine hydrochloride 0-3%; Cobastab
10-3%; Glutamic acid 0-5%; Gelatin 5-20%; Dextrin 0-30%; Water 15-50%.
Its preparation technology is:
A, fresh liver normal temperature in stainless steel tissue refiner is pulverized homogenate be transferred to the stainless steel enzymatic vessel after by the 50-200 order, add papain 0.2-3% and carried out enzymolysis 3-12 hour;
B, enzymolysis were transferred to stainless steel cauldron with enzymolysis liquid after finishing, and add yeast extract, wood sugar, cysteine hydrochloride, vitamin, glutamic acid and dextrin respectively in proportion, 85-130 ℃ of following thermal response 30 minutes to 3 hours;
After C, thermal response finish, fluid temperature is reduced to 50-70 ℃, add gelatin in proportion, fully dissolve mixing promptly.
In sum, the bright flavor enhancement technology of the natural liver of reaction for preparation provided by the present invention has following advantage:
1, rationally utilized animal's liver the like waste resource, substitute products as meat flavor or liver head product etc. in feed for pet and the special animals feed, the liver flavor and the meat flavour concentration of final products both can have been guaranteed, can effectively reduce the direct use amount of liver again, and then the animal vitamin A that prevents to search for food excessively takes in slow poisoning and Excessive Intake poisonous and harmful substance, ensured the healthy of pet and carnivore;
2, the bright fishy smell of product is obvious, and soft continuing, and heat-resisting quantity is good, can bear 200 ℃ of high temperature and cure or granulate.Analyze through GC-MS, main volatile ingredient (smell compositions) is the common meat flavour material that is in the food flavor, and is green, natural, security is reliable.
The specific embodiment
Below in conjunction with specific embodiment the specific embodiment of the present invention is described in detail.
At how rationally utilizing the animal's liver the like waste to prepare natural flavour mountaineous dose problem, the applicant is through the collection and the analysis of a large amount of related datas, and experimental study such as biological enzymolysis technology, Maillard reaction technology, reaction raw materials proportioning, determine Maillard reaction prescription and production technology thereof, developed " the bright flavor enhancement of natural liver " product.
Embodiment 1:
Prescription is:Fresh liver 30%; Yeast extract (YE) 5%; Wood sugar 5%; Cysteine hydrochloride 3%; Cobastab
12%; Glutamic acid 3%; Gelatin 15%; Dextrin 15%; Water 22%.
Its preparation technology is:A, fresh liver normal temperature in stainless steel tissue refiner is pulverized homogenate be transferred to the stainless steel enzymatic vessel after by 100 orders, add papain 2% and carried out enzymolysis 10 hours; B, enzymolysis were transferred to stainless steel cauldron with enzymolysis liquid after finishing, and add yeast extract, wood sugar, cysteine hydrochloride, vitamin, glutamic acid and dextrin respectively in proportion, 85 ℃ of following thermal responses 30 minutes; After C, thermal response finish, fluid temperature is reduced to 70 ℃, add gelatin in proportion, fully dissolve mixing promptly.
The main fragrance component GC/MS of product section that this embodiment obtains testing result is:
| The chemical substance name of an article | Peak area % |
| 3-methyl butyraldehyde | 3.87 |
| 2 methyl butyraldehyde | 3.19 |
| 2-chloroethyl dimethylamine | 9.32 |
| N, the N-dimethylethanolamine | 38.04 |
| The 4-cyclopentene, 1, the 3-diketone | 2.65 |
| Glycerine | 9.44 |
| Phenylacetaldehyde | 3.68 |
| 4-hydroxyl-2, the furanone of 5-dimethyl-3(2H) | 2.48 |
| 2,3 dihydros-3,5 dihydroxy-6 methyl-4 hydrogen pyrans | 8.24 |
The product sensory evaluation: the smell stink smell is heavy, not obvious, the no sauce perfume (or spice) of meat flavour, and whole fragrance is thin faint.
Embodiment 2:
Prescription is:Fresh liver 35%; Yeast extract (YE) 3%; Wood sugar 5%; Cysteine hydrochloride 2%; Cobastab
12%; Glutamic acid 3%; Gelatin 10%; Dextrin 20%; Water 20%.
Its preparation technology is:A, fresh liver normal temperature in stainless steel tissue refiner is pulverized homogenate be transferred to the stainless steel enzymatic vessel after by 100 orders, add papain 3% and carried out enzymolysis 10 hours; B, enzymolysis were transferred to stainless steel cauldron with enzymolysis liquid after finishing, and add yeast extract, wood sugar, cysteine hydrochloride, vitamin, glutamic acid and dextrin respectively in proportion, 95 ℃ of following thermal responses 60 minutes; After C, thermal response finish, fluid temperature is reduced to 70 ℃, add gelatin in proportion, fully dissolve mixing promptly.
The main fragrance component GC/MS of product section that this embodiment obtains testing result is:
| The chemical substance name of an article | Peak area % |
| 3-methyl butyraldehyde | 2.57 |
| 2 methyl butyraldehyde | 2.35 |
| 2-chloroethyl dimethylamine | 5.63 |
| N, the N-dimethylethanolamine | 33.74 |
| The 4-cyclopentene, 1, the 3-diketone | 4.36 |
| Glycerine | 4.74 |
| Phenylacetaldehyde | 5.53 |
| 4-hydroxyl-2, the furanone of 5-dimethyl-3(2H) | 5.84 |
| 2,3 dihydros-3,5 dihydroxy-6 methyl-4 hydrogen pyrans | 7.48 |
The product sensory evaluation: the smell stink smell is heavy, meat flavour is obvious, no sauce perfume (or spice), and whole fragrance is single.
Embodiment 3:
Prescription is:Fresh liver 50%; Yeast extract (YE) 5%; Wood sugar 5%; Cysteine hydrochloride 3%; Cobastab
13%; Glutamic acid 5%; Gelatin 10%; Dextrin 10%; Water 9%.
Its preparation technology is:A, fresh liver normal temperature in stainless steel tissue refiner is pulverized homogenate be transferred to the stainless steel enzymatic vessel after by 100 orders, add papain 3% and carried out enzymolysis 12 hours; B, enzymolysis were transferred to stainless steel cauldron with enzymolysis liquid after finishing, and add yeast extract, wood sugar, cysteine hydrochloride, vitamin, glutamic acid and dextrin respectively in proportion, 115 ℃ of following thermal responses 120 minutes; After C, thermal response finish, fluid temperature is reduced to 50 ℃, add gelatin in proportion, fully dissolve mixing promptly.
The main fragrance component GC/MS of product section that this embodiment obtains testing result is:
| The chemical substance name of an article | Peak area % |
| 3-methyl butyraldehyde | 5.49 |
| 2 methyl butyraldehyde | 3.30 |
| Triazole | 8.08 |
| Propane diols | 6.43 |
| Gamma-butyrolacton | 3.82 |
| Di ethoxy di methyl-monosilane | 4.42 |
| 2,3, the 5-trimethylpyrazine | 2.03 |
| 2-Pyrrolidone | 56.93 |
The product sensory evaluation: gas-flavor stink smell is heavy, meat flavour is obvious, strong sauce perfume (or spice), the simple and honest nature of whole fragrance are arranged.
The developmental research of the bright flavor enhancement of natural liver with and application test research in the pet dog diet, do not appear in the newspapers as yet both at home and abroad at present.For inquiring into the influence of this product to vigor, fur quality and the food calling ability of different pet dog kinds, we have carried out the bright flavor enhancement of natural liver and have tested with the free back-and-forth method in the different diet types in the different cultivars pet dog.
Experimental animal: male Poodle was 2 in 1 years old, and the female Sa Moye dog of adult healthy was 2 in 2 years old, and Alaska dog was 2 in female 1 years old.Poodle is adopted indoor putting in a suitable place to breed, feeds every day 2 times, leads outdoor sport every day 2 times (early occasion 7 points, afternoons 19 point), each 30min; Sa Moye and Alaska adopt single cage to raise, and 1 square metre of the area of every cage is fed 1 every day, moves about 30min evening 1 time.
Diet: Poodle adopts diet to use diet for the world famous brand name dog of buying; Sa Moye and Alaska diet are according to the main preparation voluntarily of NRC standard poultry, and diet recipe sees Table 1.
To add the bright flavor enhancement ratio of natural liver be 0.5% to test group in the test, allows animal freely select the different diets of searching for food, 14 days experimental periods.Found that the bright flavor enhancement of this natural liver not only can play good food calling effect, and the vigor of keeping and improve pet dog, a quilt hair quality of improving pet dog are had positive role.
Table 1 Sa Moye and Alaska dog diet are formed
| Raw material | Test group | Control group |
| Meat and pluck | 300 grams | 305 |
| Rice | 300 grams | 300 |
| Flour | 150 grams | 150 |
| Corn flour | 115 grams | 115 |
| Carrot | 100 grams | 100 |
| Bone meal | 20 grams | 20 |
| Salt | 10 | 10 |
| The bright flavor enhancement of natural liver | 5 | 0 |
| Add up to | 1000 grams | 1000 grams |
In sum, the bright flavor enhancement technology of the natural liver of reaction for preparation provided by the present invention has rationally been utilized animal's liver the like waste resource, substitute products as meat flavor or liver head product etc. in feed for pet and the special animals feed, the liver flavor and the meat flavour concentration of final products both can have been guaranteed, can effectively reduce the direct use amount of liver again, and then the animal vitamin A that prevents to search for food excessively takes in slow poisoning and Excessive Intake poisonous and harmful substance, ensured the healthy of pet and carnivore; Simultaneously, the bright fishy smell of the product that makes is obvious, and soft continuing, and heat-resisting quantity is good, can bear 200 ℃ of high temperature and cure or granulate.Analyze through GC-MS, main volatile ingredient (smell compositions) is the common meat flavour material that is in the food flavor, and is green, natural, security is reliable.
Claims (1)
1. the bright flavor enhancement technology of the natural liver of a reaction for preparation, it is characterized in that: the various raw materials and the percentage by weight thereof that are adopted are as follows:
Fresh liver 30-75%; Yeast extract (YE) 0.5-5%; Wood sugar 0.5-5%; Cysteine hydrochloride 0-3%; Cobastab
10-3%; Glutamic acid 0-5%; Gelatin 5-20%; Dextrin 0-30%; Water 15-50%.
Its preparation technology is:
A, fresh liver normal temperature in stainless steel tissue refiner is pulverized homogenate be transferred to the stainless steel enzymatic vessel after by the 50-200 order, add papain 0.2-3% and carried out enzymolysis 3-12 hour;
B, enzymolysis were transferred to stainless steel cauldron with enzymolysis liquid after finishing, and add yeast extract, wood sugar, cysteine hydrochloride, vitamin, glutamic acid and dextrin respectively in proportion, 85-130 ℃ of following thermal response 30 minutes to 3 hours;
After C, thermal response finish, fluid temperature is reduced to 50-70 ℃, add gelatin in proportion, fully dissolve mixing promptly.
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| CN2011101509335A CN102240019B (en) | 2011-06-08 | 2011-06-08 | Process for preparing natural liver fresh flavoring agent through thermal reaction |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763830A (en) * | 2012-08-02 | 2012-11-07 | 广州百花香料股份有限公司 | Goose liver essence and preparation method thereof |
| CN102813177A (en) * | 2012-09-17 | 2012-12-12 | 黄明 | Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof |
| CN102894193A (en) * | 2012-11-07 | 2013-01-30 | 成都大帝汉克生物科技有限公司 | Preparation method of natural pet flavoring agent |
| CN103053993A (en) * | 2012-12-06 | 2013-04-24 | 南昌大学 | Method of preparing meat-flavor essence from duck meat processing wastes |
| CN103535569A (en) * | 2013-10-24 | 2014-01-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for removing bitterness and flavor from poultry livers |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101717807A (en) * | 2009-11-17 | 2010-06-02 | 福州大学 | Process for preparing chicken liver hydrolyzed protein with proteases |
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2011
- 2011-06-08 CN CN2011101509335A patent/CN102240019B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101717807A (en) * | 2009-11-17 | 2010-06-02 | 福州大学 | Process for preparing chicken liver hydrolyzed protein with proteases |
Non-Patent Citations (1)
| Title |
|---|
| 《药物研究》 20081231 吕高辉等 乳猪肝制备肝水解肽的工艺研究 第17卷, 第4期 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763830A (en) * | 2012-08-02 | 2012-11-07 | 广州百花香料股份有限公司 | Goose liver essence and preparation method thereof |
| CN102813177A (en) * | 2012-09-17 | 2012-12-12 | 黄明 | Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof |
| CN102894193A (en) * | 2012-11-07 | 2013-01-30 | 成都大帝汉克生物科技有限公司 | Preparation method of natural pet flavoring agent |
| CN102894193B (en) * | 2012-11-07 | 2013-12-11 | 成都大帝汉克生物科技有限公司 | Preparation method of natural pet flavoring agent |
| CN103053993A (en) * | 2012-12-06 | 2013-04-24 | 南昌大学 | Method of preparing meat-flavor essence from duck meat processing wastes |
| CN103535569A (en) * | 2013-10-24 | 2014-01-29 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for removing bitterness and flavor from poultry livers |
| CN103535569B (en) * | 2013-10-24 | 2016-01-13 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of poultry livers debitterize takes off the method for raw meat |
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