CN103932143A - Tea-flavored lactic acid fermented pork flavor powder and preparation method thereof - Google Patents
Tea-flavored lactic acid fermented pork flavor powder and preparation method thereof Download PDFInfo
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- CN103932143A CN103932143A CN201410174892.7A CN201410174892A CN103932143A CN 103932143 A CN103932143 A CN 103932143A CN 201410174892 A CN201410174892 A CN 201410174892A CN 103932143 A CN103932143 A CN 103932143A
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- tealeaves
- lactic fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- Health & Medical Sciences (AREA)
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Abstract
The invention relates to tea-flavored lactic acid fermented pork flavor powder and a preparation method thereof. The tea-flavored lactic acid fermented pork flavor powder is prepared from the following raw materials in parts by weight: 100-200 parts of a tea-flavored lactic acid fermented pork hydrolysate, 5-10 parts of lard oil, 2-5 parts of glucose, 2-5 parts of wood sugar, 2-5 parts of vitamin B1, 2-5 parts of cysteine, 1-3 parts of alanine, 1-5 parts of cystine, 5-10 parts of vegetable protein hydrolysate, 3-8 parts of yeast, 5-10 parts of aginomoto, 0.5-1.5 parts of ginger powder, 1-2 parts of scallion powder, 0.5-1.5 parts of fennel powder and 5-10 parts of edible salt. The tea-flavored lactic acid fermented pork flavor powder prepared by the method disclosed by the invention is full in taste, lasting in aftertaste and unique in flavor.
Description
Technical field
The present invention relates to a kind of essence, especially relate to a kind of tealeaves taste lactic fermentation pork essence and preparation method thereof.
Background technology
Along with improving constantly of people's living standard, requirement and the variation of people to food flavor is also more and more higher.Salt taste essence plays considerable effect aspect food flavor.The object of this invention is to provide a kind of tealeaves taste lactic fermentation pork essence, tealeaves taste lactic fermentation pork essence is applied in sausage or Other Meat goods in, improve the basic meat flavor and the variation that meets market of meat products, and health nutrient composition and fatty antioxidant content are contained in tealeaves the inside, the oxidation resistance that improves essence, wherein Tea Polyphenols also has preservation to meat products.
The present invention utilizes fermentation technique, through modern enzymolysis and Maillard reaction technology, research and develop that a kind of to have the tart flavour that the pure and fresh fragrance of natural tealeaves and fermented type lactic acid meat goods hold be main fragrance, be aided with again light meat flavour pork essence, this essence gives off a strong fragrance, mouthfeel is full, long times of aftertaste.
Summary of the invention
The object of the present invention is to provide a kind of delicate fragrance of natural tea fragrant with the fermentation acid that fermentation produces, fragrant perfect fusion of meat, mouthfeel is full, pork essence of long times of aftertaste and preparation method thereof.
The technical solution used in the present invention is:
A kind of tealeaves taste lactic fermentation pork essence, is prepared by the raw material that comprises following parts by weight:
Preferably, the raw material of this tealeaves taste lactic fermentation pork essence also comprises I+G, cysteine hydrochloride one or both mixture wherein, wherein 0 < I+G≤1 part, 0 < cysteine hydrochloride≤2 part, above-mentioned umber is parts by weight.
Preferably, described tealeaves taste lactic fermentation pork hydrolyzate is prepared by the method comprising the steps: in the mixture of tealeaves taste lactic fermentation pork and water, add protease, protease addition accounts for the 0.1%-1.5% (more preferably 0.1%-0.3%) of tealeaves taste lactic fermentation pork and water gross mass, heating after mixing, 55-60 DEG C of reaction 1-3 hour, at the 85-90 DEG C of enzyme 5-15 minute that goes out, cooling, obtains tealeaves taste lactic fermentation pork hydrolyzate.
Preferably, in described tealeaves taste lactic fermentation pork hydrolyzate preparation, the mass ratio of tealeaves taste lactic fermentation minced pork and water is 4:1.
Preferably, described protease is composite flavor protease or papain.
Preferably, described tealeaves taste lactic fermentation pork is prepared by the method comprising the steps: the edible salt that adds 1%-5% in lean pork and pig fat meat, the monosodium glutamate of 0.5%-2%, the white pepper powder of 0.1%-0.5%, the tealeaves extract of 30%-50% mixes, add the lactose of 0.5%-1.5%, the lactic acid bacteria (lactobacillus bulgaricus) of inoculation 2%-5% obtains tealeaves taste lactic fermentation meat after being placed on the 10-15h that ferments in the constant incubator of 31-41 DEG C again.(above-described percentage is to calculate according to lean meat and fat meat gross mass.)
Preferably, the mass ratio of described lean meat and fat meat is 7:3.
Preferably, described tealeaves extract is prepared by the method comprising the steps: tealeaves is joined in the water that is cooled to 85 DEG C after boiling and soaks 6-10min, obtain after filtration tealeaves extract, wherein the ratio of tealeaves and water is: 8-15g:100ml.
The present invention also provides the preparation method of above-mentioned tealeaves taste lactic fermentation pork essence, comprise the following steps: in reaction vessel, add tealeaves taste lactic fermentation pork hydrolyzate 100-200 part, lard 5-10 part, glucose 2-5 part, wood sugar 2-5 part, Cys2-5 part, cobalamin-5 part, alanine 1-3 part, cystine 1-5 part, plant protein hydrolysate liquid 5-10 part, yeast 3-8 part, I+G0-1 part, cysteine hydrochloride 0-2 part, fennel seeds powder 0.5-1.5 part, ginger powder 0.5-1.5 part, green onion powder 1-2 part, edible salt 5-10 part, monosodium glutamate 5-10 part, stirring is all dissolved amino acid and reduced sugar, keep 98-110 DEG C of reaction 1-2 hour, after crossing colloid mill emulsification while being cooled to 70 DEG C, obtain tealeaves taste lactic fermentation pork essence.
Tealeaves taste lactic fermentation pork essence of the present invention, is taking fresh pork, tealeaves etc. as raw material, by fermentation, protease hydrolytic, then carry out a series of thermal responses with amino acid, reduced sugar etc., the essence finally obtaining, mouthfeel is full, long times of aftertaste, unique flavor.
The beneficial effect that the present invention has:
1), the tealeaves taste lactic fermentation pork essence prepared of the present invention, mouthfeel is full, long times of aftertaste, unique flavor.
2), the present invention is equal under local flavor condition preparing meat products with traditional handicraft, reduced production cost, enhance productivity.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A preparation method for tealeaves taste lactic fermentation pork essence, comprises the steps:
1) preparation of tealeaves extract
20g green tea is joined in the water that is cooled to 85 DEG C after 200ml boils and soaks 8min, obtain after filtration tealeaves extract.
2) preparation of tealeaves taste lactic fermentation pork
Lean pork 210g, pig fat meat 90g, edible salt 5g, monosodium glutamate 2g, white pepper powder 0.7g, tealeaves extract 120g are mixed, add again 2g lactose, the lactic acid bacteria (lactobacillus bulgaricus) of inoculation 12g, obtains tealeaves taste lactic fermentation pork after being placed on the 12h that ferments in the constant incubator of 37 DEG C.
3) preparation of tealeaves taste lactic fermentation pork hydrolyzate
In one is equipped with the there-necked flask of agitator, add tealeaves taste lactic fermentation pork 200g, water 50g, adds 0.25g protease, stirring reaction 1 hour at 55 DEG C, and then 90 DEG C are stirred 15 minutes, cooling for subsequent use, make tealeaves taste lactic fermentation pork hydrolyzate.
4) preparation of tealeaves taste lactic fermentation pork essence
One, thermometer is housed, condenser pipe, in the there-necked flask of agitator, add tealeaves taste lactic fermentation pork hydrolyzate 100g, lard 6g, glucose 3g, wood sugar 2g, Cys2 g, cobalamin .5g, alanine 2g, cystine 1.2g, plant protein hydrolysate liquid 5g, yeast 4g, I+G0.5g, cysteine hydrochloride 1.5g, fennel seeds powder 0.5g, ginger powder 0.5g, green onion powder 1.2g, edible salt 8g, monosodium glutamate 8g, stirring is all dissolved amino acid and reduced sugar, keep 100 DEG C of reactions 1.5 hours, after crossing colloid mill emulsification while being cooled to 70 DEG C, obtain tealeaves taste lactic fermentation pork essence.
Embodiment 2
A preparation method for tealeaves taste lactic fermentation pork essence, comprises the following steps:
1) preparation of tealeaves extract
20g tippy tea is joined in the water that is cooled to 85 DEG C after 200ml boils and soaks 9min, obtain after filtration tealeaves extract.
2) preparation of tealeaves taste lactic fermentation pork
Mix at lean meat 210g, fat meat 90g, edible salt 5g monosodium glutamate 2g, white pepper powder 0.7g, tealeaves extract 120g, add again 2g lactose, the lactic acid bacteria (lactobacillus bulgaricus) of inoculation 12g, obtains tealeaves taste lactic fermentation pork after being placed on the 12h that ferments in the constant incubator of 37 DEG C.
3) preparation of tealeaves taste lactic fermentation pork hydrolyzate
In one is equipped with the there-necked flask of agitator, add tealeaves taste lactic fermentation pork 200g, water 50g, adds 0.25g protease, stirring reaction 1 hour at 55 DEG C, and then 90 DEG C are stirred 15 minutes, cooling for subsequent use.
4) preparation of tealeaves taste lactic fermentation pork essence
One, thermometer is housed, condenser pipe, in the there-necked flask of agitator, add tealeaves taste lactic fermentation pork hydrolyzate 100g, lard 4g, glucose 4g, wood sugar 1g, Cys2 g, cobalamin .5g, alanine 1g, cystine 1g, plant protein hydrolysate liquid 5g, yeast 4g, I+G0.5g, cysteine hydrochloride 1.5g, fennel seeds powder 0.5g, ginger powder 0.5g, green onion powder 1.2g, edible salt 8g, monosodium glutamate 8g, stirring is all dissolved amino acid and reduced sugar, keep 105 DEG C of reactions 1.5 hours, after crossing colloid mill emulsification while being cooled to 70 DEG C, obtain tealeaves taste lactic fermentation pork essence.
The above, it is only preferred embodiment of the present invention, not technical scheme of the present invention is done to any pro forma restriction, any simple amendment, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical scheme of the present invention.
Claims (6)
1. a tealeaves taste lactic fermentation pork essence, is characterized in that: this tealeaves taste lactic fermentation pork essence is prepared by the raw material that comprises following parts by weight:
2. a kind of tealeaves taste lactic fermentation pork essence according to claim 1, it is characterized in that: the raw material of this tealeaves taste lactic fermentation pork essence also comprises I+G, cysteine hydrochloride one or both mixture wherein, wherein 0 < I+G≤1 part, 0 < cysteine hydrochloride≤2 part, above-mentioned umber is parts by weight.
3. according to a kind of tealeaves taste lactic fermentation pork essence described in claim 1 or 2, it is characterized in that: described tealeaves taste lactic fermentation pork hydrolyzate is prepared by the method comprising the steps: in the mixture of tealeaves taste lactic fermentation pork and water, add protease, protease addition accounts for the 0.1%-1.5% of tealeaves taste lactic fermentation pork and water gross mass, heating after mixing, 55-60 DEG C of reaction 1-3 hour, at the 85-90 DEG C of enzyme 5-15 minute that goes out, cooling, obtains tealeaves taste lactic fermentation pork hydrolyzate.
4. a kind of tealeaves taste lactic fermentation pork essence according to claim 3, it is characterized in that: described tealeaves taste lactic fermentation pork is prepared by the method comprising the steps: the edible salt that adds 1%-5% in lean pork and pig fat meat, the monosodium glutamate of 0.5%-2%, the white pepper powder of 0.1%-0.5%, the tealeaves extract of 30%-50% mixes, add the lactose of 0.5%-1.5%, the lactic acid bacteria of inoculation 2%-5% obtains tealeaves taste lactic fermentation meat after being placed on the 10-15h that ferments in the constant incubator of 31-41 DEG C again.
5. a kind of tealeaves taste lactic fermentation pork essence according to claim 4, it is characterized in that: described tealeaves extract is prepared by the method comprising the steps: tealeaves is joined in the water that is cooled to 85 DEG C after boiling and soaks 6-10min, obtain after filtration tealeaves extract, wherein the ratio of tealeaves and water is: 8-15g:100ml.
6. the preparation method of tealeaves taste lactic fermentation pork essence described in claim 1-5 any one, it is characterized in that: comprise the following steps: in reaction vessel, add tealeaves taste lactic fermentation pork hydrolyzate 100-200 part, lard 5-10 part, glucose 2-5 part, wood sugar 2-5 part, Cys2-5 part, cobalamin-5 part, alanine 1-3 part, cystine 1-5 part, plant protein hydrolysate liquid 5-10 part, yeast 3-8 part, I+G0-1 part, cysteine hydrochloride 0-2 part, fennel seeds powder 0.5-1.5 part, ginger powder 0.5-1.5 part, green onion powder 1-2 part, edible salt 5-10 part, monosodium glutamate 5-10 part, stirring is all dissolved amino acid and reduced sugar, keep 98-110 DEG C of reaction 1-2 hour, after crossing colloid mill emulsification while being cooled to 70 DEG C, obtain tealeaves taste lactic fermentation pork essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410174892.7A CN103932143A (en) | 2014-04-28 | 2014-04-28 | Tea-flavored lactic acid fermented pork flavor powder and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410174892.7A CN103932143A (en) | 2014-04-28 | 2014-04-28 | Tea-flavored lactic acid fermented pork flavor powder and preparation method thereof |
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| CN103932143A true CN103932143A (en) | 2014-07-23 |
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| CN201410174892.7A Pending CN103932143A (en) | 2014-04-28 | 2014-04-28 | Tea-flavored lactic acid fermented pork flavor powder and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343509A (en) * | 2016-08-31 | 2017-01-25 | 王婧婧 | Preparation method of functional reed leaf-flavored food additive |
| CN106343510A (en) * | 2016-08-31 | 2017-01-25 | 王婧婧 | Preparation method of natural preserved plum flavored essence |
| CN106360624A (en) * | 2016-08-31 | 2017-02-01 | 王婧婧 | Preparation method of red jujube flavored perfume raw material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283775A (en) * | 2008-05-07 | 2008-10-15 | 天宁香料（江苏）有限公司 | Pork flavour development powder and its preparation method |
| CN101331936A (en) * | 2008-07-31 | 2008-12-31 | 天津春发食品配料有限公司 | Method for preparing meat essence by fermentation |
| CN102640914A (en) * | 2012-03-28 | 2012-08-22 | 北京工商大学 | Preparation method of natural fermentation type meat essence |
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2014
- 2014-04-28 CN CN201410174892.7A patent/CN103932143A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101283775A (en) * | 2008-05-07 | 2008-10-15 | 天宁香料（江苏）有限公司 | Pork flavour development powder and its preparation method |
| CN101331936A (en) * | 2008-07-31 | 2008-12-31 | 天津春发食品配料有限公司 | Method for preparing meat essence by fermentation |
| CN102640914A (en) * | 2012-03-28 | 2012-08-22 | 北京工商大学 | Preparation method of natural fermentation type meat essence |
Non-Patent Citations (2)
| Title |
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| 邓开野，等: "茶风味乳酸发酵香肠的工艺研究", 《食品与机械》 * |
| 魏欣，等: "发酵型肉味香精的研制", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343509A (en) * | 2016-08-31 | 2017-01-25 | 王婧婧 | Preparation method of functional reed leaf-flavored food additive |
| CN106343510A (en) * | 2016-08-31 | 2017-01-25 | 王婧婧 | Preparation method of natural preserved plum flavored essence |
| CN106360624A (en) * | 2016-08-31 | 2017-02-01 | 王婧婧 | Preparation method of red jujube flavored perfume raw material |
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Application publication date: 20140723 |
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