CN104886528B - A kind of bolete meat flavour face powder and preparation method thereof - Google Patents
A kind of bolete meat flavour face powder and preparation method thereof Download PDFInfo
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- CN104886528B CN104886528B CN201510269230.2A CN201510269230A CN104886528B CN 104886528 B CN104886528 B CN 104886528B CN 201510269230 A CN201510269230 A CN 201510269230A CN 104886528 B CN104886528 B CN 104886528B
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of bolete meat flavour face powder and preparation method thereof；By fresh beef liver bacterium complex enzyme zymohydrolysis, then Maillard reaction is carried out, produce bolete meat flavour face powder with being spray-dried ultramicro grinding after the common defibrination of bolete maillard reaction product with one kind embedding liquid afterwards.This product thick in meat flavor, distinctive aroma, it is irresistible, the unique fragrance of bolete and nutritional ingredient are remained simultaneously, freshener during available for culinary art and Baoshang, can also be used as barbecue seasoning, assign vegetable dish meat flavour, the flavoring of the dilated foods such as potato chips is alternatively arranged as, is a kind of preferable savory flavorant and food additives.
Description
Technical field
The invention belongs to food additives field, more particularly to a kind of bolete meat flavour face powder and preparation method thereof.
Background technology
Beef liver mushroom is the general designation of the fungi such as Boletaceae and pinecone Boletaceae, is wild and edible mushroom
Class.Mainly there is white, yellow, Boletus aereus.Bolete delicious flavour, it is nutritious, containing 8 kinds of amino acid needed by human, also contain
There are the alkaloids such as gland fat purine, choline and putrescine.It has heat-clearing solution tired, blood-nourishing and in, wind-evil dispelling and cold-evil expelling, relax the muscles and stimulate the blood circulation, qi-restoratives is carried
Refreshing the effects such as.In addition, also resisiting influenza virus, the anti-effect cured cold.Bolete taste is especially delicious, but the holding time is not
It is long, used so being now processed to flavoring as the additive of food more, while the freshener that culinary art and Baoshang are is also served as,
Therefore bolete is processed into a kind of food dressing or additive was both preserved bolete, also enriched the kind of flavouring
Class.
Maillard reaction is also known as " non enzymatic browning reacton ", is widely used in a kind of non-enzymatic browning of food industry, is
Carbonyls（Recuding sugars）And amino-compound（Amino acid and protein）Between reaction, assign thermally processed foods unique
Local flavor.Maillard reaction has greatly promoted the artificial synthesized development of food flavor, especially synthesizes meat flavor aroma.
Bolete flavoring taste is not pure and single currently on the market, and the tasty agents such as addition monosodium glutamate are also needed in many products
It is fresh to increase, and taste components are excessively single in existing flavoring, such as lack meat characteristic chicken flavor, seasoning energy during exclusive use
Power is limited, can not meet consumer demand.And digest bolete, make the content of wherein free amino acid and reduced sugar
Increase, then occur Maillard reaction by amino acid and reduced sugar, assign bolete unique meat taste, just solve existing
The problem of bolete condiment taste is not pure and single.
Bolete has peculiar fragrance, and this unique odorous principle is the volatility eight based on 1-OCOL
Carbon compound.Fragrance component makes bolete lose fragrance in storage or process highly volatile, currently on the market many beef livers
The all obvious fragrance of bacterium condiment is not enough；The bolete flavoring powder particles in market are too big simultaneously, and dissolubility is bad during soup processed, serious shadow
Mouthfeel has been rung, so the present invention is included bolete bacterium solution using one kind embedding liquid, vacuum spray drying has been carried out, then be made
Bolete Ultramicro-powder, is so both preserved fragrance, mouthfeel is become splendid again.
The content of the invention
The object of the invention provides a kind of bolete meat flavour face powder, and the bolete meat flavour face powder thick in meat flavor, distinctive aroma is fresh
Taste is full, is a kind of preferable savory flavorant and food additives；It is made up of following raw material, each raw material and percentage by weight
For：Bolete enzymolysis product 50%-70%, 3%-6% glucose or fructose, 0.8%-1.0% Cys, 0.4%-1.0% dimension lifes
Plain B1, 0.6%-1.0% alanine, embedding liquid 21%-44%, the percentage by weight sums of above-mentioned raw materials is 100%.
Each raw material is weighed according to percentage by weight, by bolete enzymolysis product, glucose or fructose, Cys, third
Propylhomoserin, vitamin B1Carry out after Maillard reaction, by maillard reaction product and embedding liquid mixing defibrination, then be spray-dried
Arrive coarse granule, coarse granule is ground into powder in micronizer, bolete meat flavour face powder is produced, wherein the production of bolete enzymolysis
Thing is that bolete mixes the product after being digested with flavor protease, cellulase, Cotazym and chitinase；Embed liquid
It is that beta-schardinger dextrin and hydroxypropyl cellulose are added in deionized water, stirring makes the saturated solution that its dissolving is made into.
The embedding liquid is that beta-schardinger dextrin and hydroxypropyl cellulose are added in deionized water, and it is full that stirring makes that its dissolving is made into
And solution, the wherein mass ratio of beta-schardinger dextrin and hydroxypropyl cellulose is 1 ︰ 1.
The bolete enzymolysis product is that bolete mixes with flavor protease, cellulase, Cotazym, chitinase
Product after being digested.
Another object of the present invention is to provide a kind of preparation method of bolete meat flavour face powder, comprises the following steps：
（1）The preparation of bolete enzymolysis product
A, the processing of bolete：Fresh beef liver bacterium is taken, the soil on stem and cap is scraped off with pocket knife, mud is cleaned with clear water
Sand, then rinsed with weak brine, it is put into grinding and is smashed to pieces, all takes out standby；
B, the enzymolysis of bolete：Bolete weight 0.15%-0.24% local flavor albumen is added into the bolete after processing
Enzyme, bolete weight 0.2%-0.32% cellulase, bolete weight 0.05%-0.08% Cotazym, bolete weight
0.1%-0.16% chitinases and a small amount of pure water are digested, and stirring, heating is maintained at 50-60 DEG C, persistently digests 1-2h, treats
After enzymolysis terminates, temperature is risen into 90-100 DEG C of holding 10-30min, makes enzyme-deactivating, obtains enzymolysis product, it is standby；
（2）The preparation of bolete meat flavour face powder
A, to step（1）Bolete enzymolysis product in any one or the two mixture in addition glucose or fructose,
Cys, alanine, vitamin B1, pH 5.0-6.0 are adjusted, is uniformly mixed and delivers in Maillard reaction kettle, are heated up
To 90-120 DEG C, Maillard reaction 1-4h is carried out, question response is cooled to room temperature after terminating, all take out standby；
B, weigh beta-schardinger dextrin and hydroxypropyl cellulose and add in deionized water, stirring makes its dissolving be made into saturated solution,
Liquid is as embedded, by embedding liquid and maillard reaction product mixing defibrination, mixed serum is obtained；
C, by mixed serum injection be concentrated in vacuo spray drying device in, temperature be 50-60 DEG C, vacuum is in 0.6-
It is concentrated and dried under the conditions of 0.9MPa, material spray speed is 1-3Kg/s, obtains serous granule, particle water content is about 8%（Quality
Percentage）；
D, gained serous granule with vibration type ultramicro disintegrator is subjected to ultramicro grinding 5-10min, obtains Ultramicro-powder, seal
Preservation, produces bolete meat flavour face powder.
The step（1）It is the 1/2 of bolete weight that amount of purified water is added when being digested in step B.
The step（1）Bolete enzymolysis product in step B does not filter to take enzymolysis liquid, but has taken all productions
Thing, had so both maintained the fragrance fragrance of bolete in itself, the abundant nutrition of bolete has been kept again.
The step（1）Middle weak brine is the solution that mass percent concentration is 0.4%-0.6%.
Beneficial effects of the present invention are as follows：
Bolete meat flavour face powder prepared by the present invention, thick in meat flavor, distinctive aroma is irresistible；Use fresh ox
Liver bacterium is processed, and has both remained the unique local flavor of bolete, the nutriment of bolete in itself has been also ensure that, without any
Chemical tasty agents and dispensing；
The present invention uses zymolysis technique, uses cellulase catalytic cell wall hydrolysis, then with flavor protease and pancreatin hydrolysis
Protein, while additionally using chitin content in chitinase hydrolysis bolete, makes product be more easy to be absorbed by the body.After enzymolysis
Free amino acid and content of reducing sugar increase, enhance delicate flavour, enrich nutritive value.
The present invention carries out Maillard reaction after bolete is digested, hence it is evident that adds the delicate flavour and meat flavour of product, compensate for
Single shortcoming on taste；Embedding liquid inclusion is carried out, retains bolete fragrance lasting, it is not volatile to lose fragrance；It is made again
Bolete Ultramicro-powder, makes up the not good shortcoming of in the market bolete toppings mouthfeel.
Embodiment
The present invention is described in further detail below by embodiment, but protection scope of the present invention is not limited to institute
State content.
Embodiment 1：This bolete meat flavour face powder is made up of following raw material, and each raw material and percentage by weight are：Bolete enzyme
Solve product 50%, 6% glucose or fructose, 1.0% Cys, 1.0% vitamin B1, 1.0% alanine, embedding liquid 41%, on
The percentage by weight sum for stating raw material is 100%；Wherein embedding liquid is that beta-schardinger dextrin and hydroxypropyl cellulose add deionized water
In, stirring makes the saturated solution that its dissolving is made into, and the wherein mass ratio of beta-schardinger dextrin and hydroxypropyl cellulose is 1 ︰ 1；
The preparation method of above-mentioned bolete meat flavour face powder is as follows：
（1）The preparation of bolete enzymolysis product
A, the processing of bolete：Fresh beef liver bacterium about 200g is taken, the soil on stem and cap is scraped off with pocket knife, clear water is used
Silt is cleaned, then is rinsed with weak brine, is put into grinding and is smashed to pieces, all takes out standby, wherein weak brine is quality percentage
Specific concentration is 0.4% solution；
B, the enzymolysis of bolete：0.3g flavor proteases, 0.4g cellulases, 0.1g are added into the bolete after processing
Cotazym, 0.2g chitinases and 100g pure water are digested, and stirring, heating is maintained at 60 DEG C, persistently digests 1h, treats enzyme
After solution terminates, temperature is risen into 90 DEG C of holding 30min, makes enzyme-deactivating, obtains enzymolysis product, it is standby；
（2）The preparation of bolete meat flavour face powder
A, to step（1）Bolete enzymolysis product 200g in addition 24g glucose and fructose mixture（Both mixing
Mass ratio 1:1）, 4g Cys, 4g alanine, 4g vitamin Bs1, pH 5.0-6.0 are adjusted, Mei La is delivered in stirring mixing
In moral reactor, 100 DEG C are warming up to, Maillard reaction 2.5h is carried out, band reaction is cooled to room temperature after terminating, all take out standby
With；
B, weigh beta-schardinger dextrin and hydroxypropyl cellulose and add in deionized water（The matter of beta-schardinger dextrin and hydroxypropyl cellulose
Amount is than being 1 ︰ 1）, stirring makes its dissolving be made into saturated solution, as embeds liquid, and embedding liquid 164g is mixed with maillard reaction product
Defibrination is closed, mixed serum is obtained；
C, by mixed serum injection be concentrated in vacuo spray drying device in, temperature be 55 DEG C, vacuum is in 0.7MPa bars
It is concentrated and dried under part, material spray speed is 1Kg/s, obtains serous granule, particle water content is about 8%（Mass percent）；
D, gained serous granule with vibration type ultramicro disintegrator is subjected to ultramicro grinding 6min, obtains Ultramicro-powder, sealing is protected
Hide, produce bolete meat flavour face powder.
Embodiment 2：This bolete meat flavour face powder is made up of following raw material, and each raw material and percentage by weight are：Bolete enzyme
Solve product 60%, 4% glucose or fructose, 0.9% Cys, 0.8% vitamin B1, 0.8% alanine, embedding liquid 33.5%,
The percentage by weight sum of above-mentioned raw materials is 100%；Wherein embedding liquid is that beta-schardinger dextrin and hydroxypropyl cellulose add deionized water
In, stirring makes the saturated solution that its dissolving is made into, and the wherein mass ratio of beta-schardinger dextrin and hydroxypropyl cellulose is 1 ︰ 1；
The preparation method of above-mentioned bolete meat flavour face powder is as follows：
（1）The preparation of bolete enzymolysis product
A, the processing of bolete：Fresh beef liver bacterium about 300g is taken, the soil on stem and cap is scraped off with pocket knife, clear water is used
Silt is cleaned, then is rinsed with weak brine, is put into grinding and is smashed to pieces, all takes out standby, wherein weak brine is quality percentage
Specific concentration is 0.5% solution；
B, the enzymolysis of bolete：Added into the bolete after processing 0.6g flavor proteases, 0.8g cellulases,
0.2g Cotazyms, 0.4g chitinases and 150g pure water are digested, and stirring, heating is maintained between 55 DEG C, continue enzyme
1.5h is solved, after enzymolysis terminates, temperature is risen into 100 DEG C of holding 10min, makes enzyme-deactivating, obtains enzymolysis product, it is standby；
（2）The preparation of bolete meat flavour face powder
A, to step（1）Bolete enzymolysis product 300g in add 20g glucose, 4.5g Cys, the ammonia of 4g third
Acid, 4g vitamin Bs1, pH 5.0-6.0 are adjusted, stirring mixing is delivered in Maillard reaction kettle, is warming up to 90 DEG C, is carried out Mei Lade
4h is reacted, band reaction is cooled to room temperature after terminating, all take out standby；
B, weigh beta-schardinger dextrin and hydroxypropyl cellulose and add in deionized water（The matter of beta-schardinger dextrin and hydroxypropyl cellulose
Amount is than being 1 ︰ 1）, stirring makes its dissolving be made into saturated solution, as embeds liquid, by embedding liquid 167.5g and maillard reaction product
Defibrination is mixed, mixed serum is obtained；
C, by mixed serum injection be concentrated in vacuo spray drying device in, temperature be 50 DEG C, vacuum is in 0.9MPa bars
It is concentrated and dried under part, material spray speed is 2Kg/s, obtains serous granule, particle water content is about 8%（Mass percent）；
D, gained serous granule with vibration type ultramicro disintegrator is subjected to ultramicro grinding 8min, obtains Ultramicro-powder, sealing is protected
Hide, produce bolete meat flavour face powder.
Embodiment 3：This bolete meat flavour face powder is made up of following raw material, and each raw material and percentage by weight are：Bolete enzyme
Solve product 70%, 3% glucose or fructose, 0.8% Cys, 0.4% vitamin B1, 0.6% alanine, embedding liquid 25.2%,
The percentage by weight sum of above-mentioned raw materials is 100%；Wherein embedding liquid is that beta-schardinger dextrin and hydroxypropyl cellulose add deionized water
In, stirring makes the saturated solution that its dissolving is made into, and the wherein mass ratio of beta-schardinger dextrin and hydroxypropyl cellulose is 1 ︰ 1；
The preparation method of above-mentioned bolete meat flavour face powder is as follows：
（1）The preparation of bolete enzymolysis product
A, the processing of bolete：Fresh 400g boletes are taken, the soil on stem and cap is scraped off with pocket knife, is washed with clear water
Net silt, then rinsed with weak brine, it is put into grinding and is smashed to pieces, all take out standby, wherein weak brine is mass percent
Concentration is 0.6% solution；
B, the enzymolysis of bolete：0.9g flavor proteases, 1.2g cellulases, 0.3g are added into the bolete after processing
Cotazym, 0.6g chitinases and 200g pure water are digested, and stirring, heating is maintained between 50 DEG C, persistently digests 2h,
After enzymolysis terminates, temperature is risen into 95 DEG C of holding 25min, makes enzyme-deactivating, obtains enzymolysis product, it is standby；
（2）The preparation of bolete meat flavour face powder
A, addition 15g fructose, 4g Cys, 2g alanine, 3g into the bolete enzymolysis product 350g being prepared into
Vitamin B1, pH5.0-6.0 is adjusted, stirring mixing is delivered in Maillard reaction kettle, is warming up to 120 DEG C, is carried out Maillard reaction
1h, band reaction is cooled to room temperature after terminating, all take out standby；
B, weigh beta-schardinger dextrin and hydroxypropyl cellulose and add in deionized water（The matter of beta-schardinger dextrin and hydroxypropyl cellulose
Amount is than being 1 ︰ 1）, stirring makes its dissolving be made into saturated solution, as embeds liquid, and embedding liquid 126g is mixed with maillard reaction product
Defibrination is closed, mixed serum is obtained；
C, by mixed serum injection be concentrated in vacuo spray drying device in, temperature be 60 DEG C, vacuum is in 0.6MPa bars
It is concentrated and dried under part, material spray speed is 1Kg/s, obtains serous granule, particle water content is about 8%（Mass percent）；
D, gained serous granule with vibration type ultramicro disintegrator is subjected to ultramicro grinding 10min, obtains Ultramicro-powder, sealing is protected
Hide, produce bolete meat flavour face powder.
Fragrance, meat flavour, the delicate flavour of gained bolete meat flavour face powder in above-described embodiment are evaluated：
Fragrance, meat flavour, the comparative evaluation of delicate flavour：Take and dry bolete progress ultramicro grinding, obtain bolete powder, as
Control 1, prepares delicate flavour reference solution：MSG-NaCl solution, i.e., addition 1.5%MSG and 0.5% salt are made into molten in pure water
Liquid, as control 2, carries out fragrance, meat flavour, the evaluation of delicate flavour.The bolete powder of above-described embodiment and control 1 is taken respectively
1.5g, is put into Brown Glass Brown glass bottles and jars only, adds the 0.5% salt distilled water that contains of 100ml boilings, and sealing of jumping a queue, numbering brews 5min.
Respectively take 50ml to be placed in jealous glass cup after shaking dissolving, carry out nasil and mouth is tasted.Evaluation group is by 8 trained people
Member's composition, every assessment officer must be every carrying out next product nasil evaluation, after mouth is tasted after one product of nasil again after three minutes
Also the mouth for carrying out next product again after must being gargled with pure water is tasted, and in order to avoid smell from influenceing when mouth is tasted, every evaluation
Member will take nose clip.Delicate flavour reference solution delicate flavour is set as 3 points, final score is 8 subjective appreciations by marking using 7 points of systems
The average value of member's marking.
Table 1：Bolete meat flavour face powder fragrance, meat flavour, the evaluation result of delicate flavour
From table 1, the bolete meat flavour face powder thick in meat flavor prepared by the present invention, distinctive aroma is irresistible, is one
Plant preferable savory flavorant and food additives.
Claims (3)
1. a kind of bolete meat flavour face powder, it is characterised in that be made up of following raw material, each raw material and percentage by weight are：Bolete
Enzymolysis product 50%-70%, 3%-6% glucose or/and fructose, 0.8%-1.0% Cys, 0.4%-1.0% vitamin Bs1、
0.6%-1.0% alanine, embedding liquid 21%-44%, the percentage by weight sum of above-mentioned raw materials is 100%；
The embedding liquid is that beta-schardinger dextrin and hydroxypropyl cellulose are added in deionized water, and the saturation that stirring is made into its dissolving is molten
The mass ratio of liquid, wherein beta-schardinger dextrin and hydroxypropyl cellulose is 1 ︰ 1；
The bolete enzymolysis product is that bolete mixes progress with flavor protease, cellulase, Cotazym, chitinase
Product after enzymolysis
The preparation method of above-mentioned bolete meat flavour face powder is as follows：
（1）The preparation of bolete enzymolysis product
A, the processing of bolete：Fresh beef liver bacterium is taken, the soil on stem and cap is scraped off, silt is cleaned with clear water, then with dilute
Saline rinse, is smashed to pieces, is taken out standby；
B, the enzymolysis of bolete：Added into the bolete after processing bolete weight 0.15%-0.24% flavor protease,
0.2%-0.32% cellulase, 0.05%-0.08% Cotazym, 0.1%-0.16% chitinase and pure water carry out enzyme
Solution, stirring, heating is maintained at 50-60 DEG C, persistently digests 1-2h, after enzymolysis terminates, and temperature is risen into 90-100 DEG C of holding 10-
30min, makes enzyme-deactivating, obtains enzymolysis product, standby；
（2）The preparation of bolete meat flavour face powder
A, to step（1）Bolete enzymolysis product in addition glucose or/and fructose, Cys, alanine, vitamin
B1, regulation pH is 5.0-6.0, and 90-120 DEG C is warming up to after being uniformly mixed, and carries out Maillard reaction 1-4h, question response knot
Room temperature is cooled to after beam, all takes out standby；
B, weigh beta-schardinger dextrin and hydroxypropyl cellulose and add in deionized water, stirring makes its dissolving be made into saturated solution, that is, wraps
Liquid is buried, by embedding liquid and maillard reaction product mixing defibrination, mixed serum is obtained；
C, by mixed serum injection be concentrated in vacuo spray drying device in, temperature be 50-60 DEG C, vacuum is in 0.6-0.9MPa
Under the conditions of be concentrated and dried, material spray speed be 1-3Kg/s, obtain serous granule, particle water content is 8%；
D, gained serous granule with vibration type ultramicro disintegrator is subjected to ultramicro grinding 5-10min, obtains Ultramicro-powder, sealing is protected
Hide, produce bolete meat flavour face powder.
2. the preparation method of the bolete meat flavour face powder described in claim 1, it is characterised in that concrete operations are as follows：
（1）The preparation of bolete enzymolysis product
A, the processing of bolete：Fresh beef liver bacterium is taken, the soil on stem and cap is scraped off, silt is cleaned with clear water, then with dilute
Saline rinse, is smashed to pieces, is taken out standby；
B, the enzymolysis of bolete：Added into the bolete after processing bolete weight 0.15%-0.24% flavor protease,
0.2%-0.32% cellulase, 0.05%-0.08% Cotazym, 0.1%-0.16% chitinase and pure water carry out enzyme
Solution, stirring, heating is maintained at 50-60 DEG C, persistently digests 1-2h, after enzymolysis terminates, and temperature is risen into 90-100 DEG C of holding 10-
30min, makes enzyme-deactivating, obtains enzymolysis product, standby；
（2）The preparation of bolete meat flavour face powder
A, to step（1）Bolete enzymolysis product in addition glucose or/and fructose, Cys, alanine, vitamin
B1, regulation pH is 5.0-6.0, and 90-120 DEG C is warming up to after being uniformly mixed, and carries out Maillard reaction 1-4h, question response knot
Room temperature is cooled to after beam, all takes out standby；
B, weigh beta-schardinger dextrin and hydroxypropyl cellulose and add in deionized water, stirring makes its dissolving be made into saturated solution, that is, wraps
Liquid is buried, by embedding liquid and maillard reaction product mixing defibrination, mixed serum is obtained；
C, by mixed serum injection be concentrated in vacuo spray drying device in, temperature be 50-60 DEG C, vacuum is in 0.6-0.9MPa
Under the conditions of be concentrated and dried, material spray speed be 1-3Kg/s, obtain serous granule, particle water content is 8%；
D, gained serous granule with vibration type ultramicro disintegrator is subjected to ultramicro grinding 5-10min, obtains Ultramicro-powder, sealing is protected
Hide, produce bolete meat flavour face powder.
3. the preparation method of bolete meat flavour face powder according to claim 2, it is characterised in that：Step（1）Middle weak brine
The solution for being 0.4%-0.6% for mass percent concentration.
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| CN114158715B (en) * | 2021-12-07 | 2023-06-23 | 昆明理工大学 | Rose Huang Huangyou bolete delicious peptide and preparation method thereof |
| CN115299589A (en) * | 2022-07-21 | 2022-11-08 | 中华全国供销合作总社昆明食用菌研究所 | Preparation method of boletus lanocellatus fine powder and seasoning powder |
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