CN107334160A - A kind of mutton peptide soup, powder, cream and flavoring and preparation method thereof - Google Patents
A kind of mutton peptide soup, powder, cream and flavoring and preparation method thereof Download PDFInfo
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- CN107334160A CN107334160A CN201611107005.XA CN201611107005A CN107334160A CN 107334160 A CN107334160 A CN 107334160A CN 201611107005 A CN201611107005 A CN 201611107005A CN 107334160 A CN107334160 A CN 107334160A
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- mutton
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- flavoring
- soup
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 62
- 235000014347 soups Nutrition 0.000 title claims abstract description 27
- 239000006071 cream Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 title abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 35
- 108091005804 Peptidases Proteins 0.000 claims abstract description 24
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 24
- 235000019419 proteases Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 108090000526 Papain Proteins 0.000 claims abstract description 11
- 229940055729 papain Drugs 0.000 claims abstract description 11
- 235000019834 papain Nutrition 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 230000009849 deactivation Effects 0.000 claims description 12
- 230000004044 response Effects 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 10
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims description 10
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 230000002349 favourable effect Effects 0.000 claims description 7
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000018417 cysteine Nutrition 0.000 claims description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- -1 sucrose fatty ester Chemical class 0.000 claims description 2
- 229960003487 xylose Drugs 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims 1
- 239000005018 casein Substances 0.000 claims 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical group NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims 1
- 235000021240 caseins Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 101710159104 Flavor peptide Proteins 0.000 abstract description 2
- 230000001276 controlling effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 239000002304 perfume Substances 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229940080237 sodium caseinate Drugs 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- DNXHEGUUPJUMQT-CBZIJGRNSA-N Estrone Chemical compound OC1=CC=C2[C@H]3CC[C@](C)(C(CC4)=O)[C@@H]4[C@@H]3CCC2=C1 DNXHEGUUPJUMQT-CBZIJGRNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of mutton peptide soup, powder, cream and flavoring and preparation method thereof, then it adds flavoring, spice, water, flavor protease and papain and by different process and adds other auxiliary materials soup, powder, cream and flavoring is respectively prepared using mutton as major ingredient.Mutton peptide soup, powder, cream and the flavoring of the present invention is by regulating and controlling zymolysis technique, the protein delivery in mutton is set to go out the low molecular active peptide of volume, not only enhance the nourishing function of product, the presence of volume flavor peptide components, also so that product adds strong continuous thick mouthfeel, the flavor of product is improved.
Description
Technical field
The present invention relates to the preparation method of a kind of mutton peptide soup, powder, cream and flavoring.
Background technology
The feature of peptide is more and more recognized by people.Especially with Soybean Peptide, corn peptide, collagen peptide, fish-skin peptide
Technology is more.Report is had no by the peptide product that raw material produces of mutton, under big nutrition, big healthy state basic policy background, from helping member
Sun, replenishing vital essence and blood, the treatment deficiency syndrome of the lung, the mutton of beneficial strain produce peptide nutrition product for raw material, for medicine, nutrient functional foods, are
Meaning of the present invention.
The content of the invention
It is an object of the invention to provide the preparation method of a kind of mutton peptide soup, powder, cream and flavoring, using mutton as raw material,
Flavoring, spice are added through boiling, refinement, regulation and control enzymolysis biotechnology, production mutton Gly-His-Lys, cream, the formula of soup food
And technique.
In order to solve the above technical problems, the present invention adopts the following technical scheme that：
A kind of mutton peptide soup, include the raw material of following parts by weight：
Fresh or 1 part of frozen mutton of solution, flavoring 0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part of water, albumen
Enzyme 0.002-0.005 parts.
The preparation method of mutton peptide soup, by it is fresh or solution frozen mutton, rub, addition flavoring, spice, water, through boiling,
Cooling refinement, adds protease, is incubated 50~60 DEG C of 1~2h of enzymolysis, heat up 90 DEG C of enzyme deactivations in 10 minutes, and it is good that dissolubility is prepared
Enzymolysis mutton peptide soup good, low molecule mutton peptide content is more.
A kind of mutton Gly-His-Lys, include the raw material of following parts by weight：It is fresh or solution 1 part of frozen mutton, flavoring 0.05-0.4 parts,
Spice 0.02-0.08 parts, 0.5~1 part of water, proteinase-10 .002-0.005 parts and salt 0.05-0.1 parts.
The preparation method of mutton Gly-His-Lys, its by it is fresh or solution frozen mutton, rub, addition flavoring, water, through boiling, cooling
Refinement, add protease, be incubated 50~60 DEG C enzymolysis 1~2h, heat up 90 DEG C of enzyme deactivations in 10 minutes, be prepared favorable solubility,
The more enzymolysis mutton peptide soup of low molecule mutton peptide content, salt is added, is concentrated in vacuo to moisture content 60~70%, be spray-dried
Obtain mutton Gly-His-Lys.
A kind of mutton peptide cream, include the raw material of following parts by weight：It is fresh or solution 1 part of frozen mutton, flavoring 0.05-0.4 parts,
Spice 0.02-0.08 parts, 0.5~1 part, proteinase-10 .002-0.005 parts, maltodextrin 0.18-0.36 parts and thickening emulsification
Agent 0.02-0.04 parts.
The preparation method of mutton peptide cream, by it is fresh or solution frozen mutton, rub, addition flavoring, spice, water, through boiling,
Cooling refinement, adds protease, is incubated 50~60 DEG C of 1~2h of enzymolysis, heat up 90 DEG C of enzyme deactivations in 10 minutes, and it is good that dissolubility is prepared
Enzymolysis mutton peptide soup good, low molecule mutton peptide content is more, is concentrated in vacuo to moisture content 60~70%, addition maltodextrin,
Thickener/emulsifier, mutton peptide cream is prepared.
The preparation method of mutton peptide cream, the thickener/emulsifier are Sodium Caseinate, xanthans, CMC, monoglyceride, Sucrose Fatty Acid Ester
One or more in fat acid esters.
A kind of mutton peptide flavoring, include the raw material of following parts by weight：Fresh or 1 part of frozen mutton of solution, flavoring 0.05-
0.4 part, spice 0.02-0.08 parts, 0.5~1 part of water, proteinase-10 .002-0.005 parts, xylose 0.005-0.02 parts, sweet ammonia
Sour 0.02-0.04 parts, l- alanine 0.01-0.02 parts, cysteine 0.04-0.06 parts, vitaminB10 .002-0.005 parts,
95~105 DEG C of 50~120min of thermal response, salt 0.05-0.1 parts, monosodium glutamate 0.03-0.1 are finally added in thermal response product
Part, sucrose 0.01-0.02 parts.
The preparation method of mutton peptide flavoring, fresh or solution frozen mutton rubs, addition flavoring, spice, water, warp
Boiling, cooling refinement, add protease, are incubated 50~60 DEG C of 1~2h of enzymolysis, heat up 90 DEG C of enzyme deactivations in 10 minutes, is prepared molten
The enzymolysis mutton peptide soup that solution property is good, low molecule mutton peptide content is more；Add xylose, glycine, l- alanine, half Guang ammonia
Acid, vitamin B1,95~105 DEG C of 50~120min of thermal response, finally in thermal response product add mutton weight salt, taste
Essence, sucrose, heating boil 5~8min, obtain dense taste mutton flavoring.
Wherein, the flavor protease and 20000~800000U/g of above-mentioned protease including 6000~12000U/g
Papain, weight ratio are 1:1
Compared with prior art, advantageous effects of the invention：By regulating and controlling zymolysis technique, release the albumen in mutton
The low molecular active peptide of volume is released, the nourishing function of product is not only enhanced, the presence of volume flavor peptide components, also makes
Product adds strong continuous thick mouthfeel, improve the flavor of product, and by different process be respectively prepared soup, powder, cream and
Flavoring, meet multiple demand.
Brief description of the drawings
The invention will be further described for explanation below in conjunction with the accompanying drawings.
Fig. 1 is the technological process synoptic chart of the present invention.
Embodiment
Embodiment one
A kind of mutton peptide soup, include the raw material of following parts by weight：
Fresh or 1 part of frozen mutton of solution, 0.4 part of flavoring, 0.08 part of spice, 1 part of water, proteinase-10 .005 parts.Protease
The papain of flavor protease and 20000~800000U/g including 6000~12000U/g, weight ratio are 1:1.
The preparation method of mutton peptide soup, 1 part of fresh or solution frozen mutton rubs, 0.4 part of flavoring of addition, spice
0.08 part, 1 part of water, refined through boiling, cooling, add 6000~12000U/g flavor protease and 20000~800000U/g
Each 0.0025 part of papain, be incubated 50~60 DEG C enzymolysis 1~2h, heat up 90 DEG C of enzyme deactivations in 10 minutes, dissolving is prepared
Property good, enzymolysis mutton peptide soup that low molecule mutton peptide content is more.
Embodiment two
A kind of mutton Gly-His-Lys, include the raw material of following parts by weight：Fresh or 1 part of frozen mutton of solution, 0.3 part of flavoring, perfume are pungent
0.08 part of 0.06 part of material, 0.8 part of water, proteinase-10 .003 parts and salt.Protease includes 6000~12000U/g flavor albumen
The papain of enzyme and 20000~800000U/g, weight ratio are 1:1.
The preparation method of mutton Gly-His-Lys, 1 part of fresh or solution frozen mutton rubs, addition flavoring 0.3,0.8 part of water, warp
Boiling, cooling refinement, 6000~12000U/g of addition flavor protease and 20000~800000U/g papain are each
0.0015 part, 50~60 DEG C of 1~2h of enzymolysis are incubated, heat up 90 DEG C of enzyme deactivations in 10 minutes, and favorable solubility, low molecule sheep is prepared
The more enzymolysis mutton peptide soup of meat peptide content, add 0.08 part of salt, stir, be then concentrated in vacuo to moisture content 60~
70%, it is spray-dried to obtain mutton Gly-His-Lys..
Embodiment three
A kind of mutton peptide cream, include the raw material of following parts by weight：Fresh or 1 part of frozen mutton of solution, 0.2 part of flavoring, perfume are pungent
0.05 part of material, 0.7 part of the water of sheep bone weight, proteinase-10 .004 parts, 0.36 part of maltodextrin, 0.04 part of thickener/emulsifier.Albumen
The papain of flavor protease and 20000~800000U/g of the enzyme including 6000~12000U/g, weight ratio are 1:1.
The preparation method of mutton peptide cream, 1 part of fresh or solution frozen mutton rubs, 0.2 part of flavoring of addition, spice
0.05 part, water, refined through boiling, cooling, add 6000~12000U/g flavor protease and 20000~800000U/g
Each 0.002 part of papain, 50~60 DEG C of 1~2h of enzymolysis are incubated, heat up 90 DEG C of enzyme deactivations in 10 minutes, and it is good that dissolubility is prepared
Enzymolysis mutton peptide soup good, low molecule mutton peptide content is more, is concentrated in vacuo to moisture content 60~70%, addition maltodextrin,
Thickener/emulsifier, mutton peptide cream is prepared.
Preferably, the thickener/emulsifier is one in Sodium Caseinate, xanthans, CMC, monoglyceride, sucrose fatty ester
Kind is several.
Example IV
A kind of mutton peptide flavoring, include the raw material of following parts by weight：It is fresh or solution 1 part of frozen mutton, 0.3 part of flavoring,
0.05 part of spice, 0.8 part of water, proteinase-10 .005 parts, 0.02 part of xylose, 0.03 part of glycine, 0.015 part of l- alanine, half
0.05 part of cystine, 0.0035 part of vitamin B1,95~105 DEG C of 50~120min of thermal response, finally add in thermal response product
Add 0.08 part of salt, 0.07 part of monosodium glutamate, 0.02 part of sucrose.Protease including 6000~12000U/g flavor protease and
20000~800000U/g papain, weight ratio are 1:1.
The preparation method of mutton peptide flavoring, 1 part of fresh or solution frozen mutton rubs, 0.3 part of flavoring of addition, perfume are pungent
Expect 0.05 part, 0.8 part of water, through boiling, cooling refine, add 6000~12000U/g flavor protease and 20000~
Each 0.0025 part of 800000U/g papain, 50~60 DEG C of 1~2h of enzymolysis are incubated, heat up 90 DEG C of enzyme deactivations in 10 minutes, prepares
Obtain the more enzymolysis mutton peptide soup of favorable solubility, low molecule mutton peptide content；Add 0.02 part of xylose, glycine 0.03
Part, 0.015 part of l- alanine, 0.05 part of cysteine, 0.0035 part of vitamin B1,95~105 DEG C of 50~120min of thermal response,
Finally add 0.02 part of 0.07 part of 0.08 part of salt, monosodium glutamate, the sucrose of mutton weight in thermal response product, heating boils 5~
8min, obtain dense taste mutton flavoring.
In the various embodiments described above, during 1 part of mutton：Flavoring includes soy sauce 0.002-0.015 parts, vinegar 0.001-
0.01st, cooking wine 0.002-0.015 parts, spice include fresh green onion 0.02-0.06 parts, fresh ginger 0.01-0.03 parts, Radix Codonopsis 0.01-
0.05 part, Radix Astragali 0.004-0.005 parts, radix glycyrrhizae 0.001-0.005 parts, Radix Angelicae Sinensis 0.001-0.002 parts, anistree 0.001-0.002
Part, Chinese prickly ash 0.001-0.002 parts, Chinese cassia tree 0.001-0.002 parts, tsaoko 0.001-0.002 parts.The specific parts by weight root of each component
According to selection is actually needed, according to the end value or median for being actually needed range of choice as preferred.
As shown in figure 1, the technological process of production synoptic chart for above-described embodiment.
Embodiment described above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is carried out
Limit, on the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art make to technical scheme
Various modifications and improvement, all should fall into claims of the present invention determination protection domain in.
Claims (10)
1. a kind of mutton peptide soup, it is characterised in that include the raw material of following parts by weight：
Fresh or 1 part of frozen mutton of solution, flavoring 0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part of water, protease
0.002-0.005 parts.
2. the preparation method of mutton peptide soup according to claim 1, it is characterised in that：By fresh or solution frozen mutton, rub,
Flavoring, spice, water are added, is refined through boiling, cooling, adds protease, is incubated 50~60 DEG C of 1~2h of enzymolysis, heating 90
DEG C enzyme deactivation in 10 minutes, is prepared the more enzymolysis mutton peptide soup of favorable solubility, low molecule mutton peptide content.
3. a kind of mutton Gly-His-Lys, it is characterised in that include the raw material of following parts by weight：Fresh or 1 part of frozen mutton of solution, flavoring
0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part of water, proteinase-10 .002-0.005 parts and salt 0.05-0.1 parts.
4. the preparation method of mutton Gly-His-Lys according to claim 3, it is characterised in that：By fresh or solution frozen mutton, rub,
Add flavoring, water, through boiling, cooling refine, add protease, be incubated 50~60 DEG C enzymolysis 1~2h, heating 90 DEG C 10 minutes
Enzyme deactivation, the more enzymolysis mutton peptide soup of favorable solubility, low molecule mutton peptide content is prepared, adds salt, be concentrated in vacuo
To moisture content 60~70%, mutton Gly-His-Lys are spray-dried to obtain.
5. a kind of mutton peptide cream, it is characterised in that include the raw material of following parts by weight：Fresh or 1 part of frozen mutton of solution, flavoring
0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part, proteinase-10 .002-0.005 parts, maltodextrin 0.18-0.36 parts
With thickener/emulsifier 0.02-0.04 parts.
6. the preparation method of mutton peptide cream according to claim 5, it is characterised in that：By fresh or solution frozen mutton, rub,
Flavoring, spice, water are added, is refined through boiling, cooling, adds protease, is incubated 50~60 DEG C of 1~2h of enzymolysis, heating 90
DEG C enzyme deactivation in 10 minutes, is prepared the more enzymolysis mutton peptide soup of favorable solubility, low molecule mutton peptide content, is concentrated in vacuo to
Moisture content 60~70%, addition maltodextrin, thickener/emulsifier, is prepared mutton peptide cream.
7. according to the preparation method of the mutton peptide cream of claim 5 or 6, it is characterised in that：The thickener/emulsifier is casein
One or more in sour sodium, xanthans, CMC, monoglyceride, sucrose fatty ester.
8. a kind of mutton peptide flavoring, it is characterised in that include the raw material of following parts by weight：Fresh or 1 part of frozen mutton of solution, seasoning
Expect 0.05-0.4 parts, spice 0.02-0.08 parts, 0.5~1 part of water, proteinase-10 .002-0.005 parts, xylose 0.005-0.02
Part, glycine 0.02-0.04 parts, l- alanine 0.01-0.02 parts, cysteine 0.04-0.06 parts, vitaminB10 .002-
0.005 part, 95~105 DEG C of 50~120min of thermal response, salt 0.05-0.1 parts, monosodium glutamate are finally added in thermal response product
0.03-0.1 parts, sucrose 0.01-0.02 parts.
9. the preparation method of mutton peptide flavoring according to claim 8, it is characterised in that：By it is fresh or solution frozen mutton,
Rub, addition flavoring, spice, water, refined through boiling, cooling, add protease, be incubated 50~60 DEG C of 1~2h of enzymolysis, rise
Warm 90 DEG C of enzyme deactivations in 10 minutes, are prepared the more enzymolysis mutton peptide soup of favorable solubility, low molecule mutton peptide content；Addition wood
Sugar, glycine, l- alanine, cysteine, vitamin B1,95~105 DEG C of 50~120min of thermal response, finally produced in thermal response
Salt, monosodium glutamate, the sucrose of mutton weight are added in thing, heating boils 5~8min, obtains dense taste mutton flavoring.
10. according to the preparation method described in claim 2,4,6 and 9, it is characterised in that：The protease include 6000~
12000U/g flavor protease and 20000~800000U/g papain, weight ratio are 1:1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584068A (en) * | 2019-10-23 | 2019-12-20 | 河南创新研霖食品科技有限公司 | Braised mutton compound seasoning and industrial production method thereof |
| CN112189829A (en) * | 2020-10-12 | 2021-01-08 | 南京泛成生物科技有限公司 | Maillard reaction barbecue liquid and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431938A (en) * | 2014-12-08 | 2015-03-25 | 汕头市华馨香料有限公司 | Method for preparing mutton spice by virtue of Maillard reaction |
| CN105475606A (en) * | 2015-12-03 | 2016-04-13 | 赤峰陆尔草中蒙药科技有限公司 | Method for preparing mutton polypeptide |
-
2016
- 2016-12-06 CN CN201611107005.XA patent/CN107334160A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431938A (en) * | 2014-12-08 | 2015-03-25 | 汕头市华馨香料有限公司 | Method for preparing mutton spice by virtue of Maillard reaction |
| CN105475606A (en) * | 2015-12-03 | 2016-04-13 | 赤峰陆尔草中蒙药科技有限公司 | Method for preparing mutton polypeptide |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584068A (en) * | 2019-10-23 | 2019-12-20 | 河南创新研霖食品科技有限公司 | Braised mutton compound seasoning and industrial production method thereof |
| CN112189829A (en) * | 2020-10-12 | 2021-01-08 | 南京泛成生物科技有限公司 | Maillard reaction barbecue liquid and preparation method and application thereof |
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