CN114451462A - Beef tallow aroma enhancement method based on enzymolysis technology - Google Patents
Beef tallow aroma enhancement method based on enzymolysis technology Download PDFInfo
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- CN114451462A CN114451462A CN202111215279.1A CN202111215279A CN114451462A CN 114451462 A CN114451462 A CN 114451462A CN 202111215279 A CN202111215279 A CN 202111215279A CN 114451462 A CN114451462 A CN 114451462A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 80
- 239000003760 tallow Substances 0.000 title claims abstract description 74
- 238000000034 method Methods 0.000 title claims abstract description 28
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 239000004365 Protease Substances 0.000 claims abstract description 22
- 108091005804 Peptidases Proteins 0.000 claims abstract description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 16
- 239000003205 fragrance Substances 0.000 claims abstract description 16
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 11
- 230000003647 oxidation Effects 0.000 claims abstract description 8
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- 239000002243 precursor Substances 0.000 claims abstract description 6
- 150000001413 amino acids Chemical class 0.000 claims abstract description 4
- 210000002808 connective tissue Anatomy 0.000 claims abstract description 4
- 229920001184 polypeptide Polymers 0.000 claims abstract description 4
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 4
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 4
- 238000010008 shearing Methods 0.000 claims abstract description 4
- 210000001519 tissue Anatomy 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims description 27
- 235000019634 flavors Nutrition 0.000 claims description 27
- 235000019419 proteases Nutrition 0.000 claims description 15
- 230000001953 sensory effect Effects 0.000 claims description 13
- 102000004882 Lipase Human genes 0.000 claims description 9
- 108090001060 Lipase Proteins 0.000 claims description 9
- 239000004367 Lipase Substances 0.000 claims description 9
- 235000019421 lipase Nutrition 0.000 claims description 9
- 238000011156 evaluation Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 235000019635 fat flavor Nutrition 0.000 claims description 4
- 108010004032 Bromelains Proteins 0.000 claims description 3
- 102000004157 Hydrolases Human genes 0.000 claims description 3
- 108090000604 Hydrolases Proteins 0.000 claims description 3
- 108010013563 Lipoprotein Lipase Proteins 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 235000019835 bromelain Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 239000007853 buffer solution Substances 0.000 claims description 2
- 239000002131 composite material Substances 0.000 claims description 2
- AURFVNDXGLQSNN-UHFFFAOYSA-K trisodium 2-hydroxypropane-1,2,3-tricarboxylic acid phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O AURFVNDXGLQSNN-UHFFFAOYSA-K 0.000 claims description 2
- 102100022119 Lipoprotein lipase Human genes 0.000 claims 1
- 238000006386 neutralization reaction Methods 0.000 claims 1
- 235000019197 fats Nutrition 0.000 abstract description 12
- 238000003723 Smelting Methods 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 235000014121 butter Nutrition 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000007670 refining Methods 0.000 description 3
- 102000043296 Lipoprotein lipases Human genes 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 108010007119 flavourzyme Proteins 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- FYKDNWHPKQOZOT-UHFFFAOYSA-M sodium;dihydrogen phosphate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].OP(O)([O-])=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FYKDNWHPKQOZOT-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a beef tallow flavoring method based on an enzymolysis technology, which comprises the following steps: firstly, cutting off redundant residual beef on the surface of raw beef tallow, then cutting the raw beef tallow into strips, and then placing the cut raw beef tallow in a container; step two: directionally shearing protein molecules in protein tissues and connective tissues of the beef by protease to release a large amount of amino acids and polypeptides to be used as fragrance-producing precursors; step three: the beef tallow flavoring method is characterized in that beef tallow is pretreated by an enzymolysis method, and the beef tallow is flavored by the aftertaste and fragrance-giving potential of an enzymatic decomposition product, so that the edible safety is guaranteed; the enzymolysis treatment is accurate and moderate, so that the oxidation of the butter fat is enhanced; in the smelting process, the Maillard reaction is fully carried out on the aroma precursor substances in the enzymolysis liquid to form aroma components with strong aroma.
Description
Technical Field
The invention relates to a beef tallow flavoring method, in particular to a beef tallow flavoring method based on an enzymolysis technology, and belongs to the technical field of enzymolysis beef tallow.
Background
The beef tallow oil processing is to obtain the finished product oil by using high-temperature melting beef tallow and carrying out the working procedures of filtering, degumming, refining and the like. Because volatile flavor components in the beef tallow are greatly lost in the refining process of the grease, the fragrance is insufficient, and the amount of the grease needs to be increased in the actual use to increase the fragrance, so that the daily fat intake of people is easy to exceed the standard, and the body health of people is affected. In addition, the flavor is enhanced by adding essence in the market, and long-term consumption of oil containing the essence can cause safety risk to human health.
Disclosure of Invention
The invention aims to provide a beef tallow aroma-increasing method based on an enzymolysis technology, which aims to solve the problems that the aroma is insufficient due to the fact that a large amount of volatile flavor components in beef tallow are lost in the refining process of the beef tallow in the background technology, and the amount of the beef tallow needs to be increased in practical use to increase the aroma, so that the daily fat intake of people is over-standard, and the body health of people is affected; in addition, the flavor is enhanced by adding the essence in the market, and the long-term consumption of the oil containing the essence can cause safety risk to the health of human bodies.
In order to achieve the purpose, the invention provides the following technical scheme: a beef tallow flavoring method based on an enzymolysis technology comprises the following steps:
the method comprises the following steps: firstly, cutting off redundant residual beef on the surface of raw beef tallow, then cutting the raw beef tallow into strips, and then placing the cut raw beef tallow in a container;
step two: adding protease into container, and directionally shearing protein molecules in beef protein tissue and connective tissue by protease to release large amount of amino acids and polypeptides as fragrance-producing precursor;
step three: and then adding lipase to the container for mild oxidation of fat molecules, generating strong fat fragrance by mild oxidation of the fat molecules by the lipase, and preparing the beef tallow with strong meat fragrance and full fat fragrance after secondary enzymolysis.
In a preferred embodiment of the present invention, the protease is one or more of papain, bromelain, and flavourzyme, and the lipase includes acylglyceroyl hydrolase and lipoprotein lipase.
In a preferred embodiment of the present invention, in the first step, the solution in the container needs to be tested for temperature and pH, and needs to be cooled again when the temperature is higher than 20-30 ℃, and needs to be neutralized by adding a phosphate-sodium citrate buffer when the pH is lower than 6.8 or higher than 8.2.
In a preferred embodiment of the present invention, in the second step, the protease is uniformly dispersed on the upper surface of the vessel, and then the mixture is stirred by a stirrer at a stirring rate of 200r/min to 400 r/min.
As a preferable technical scheme of the invention, the beef tallow prepared in the third step needs to be contained by a containing barrel and sealed by a cover.
As a preferable technical scheme of the invention, in the third step, sensory evaluation is performed on the flavoring effect of the enzymatic hydrolysis beef tallow aiming at six sensory attributes such as meat flavor, paste taste, fat flavor, old chafing dish beef tallow feeling, burnt flavor and peculiar smell, and the quality index and the flavor component of the enzymatic hydrolysis flavoring beef tallow are identified by combining GC-MS analysis.
Compared with the prior art, the invention has the beneficial effects that: the invention relates to a beef tallow flavoring method based on enzymolysis technology, the beef tallow is used as raw material, the beef tallow is pretreated by enzymolysis method, the aftertaste and fragrance potential of the enzyme decomposition product are used for flavoring beef tallow, and the edible safety is guaranteed; the enzymolysis treatment is accurate and moderate, so that the oxidation of the butter fat is enhanced; in the smelting process, the Maillard reaction is fully carried out on the aroma precursor substances in the enzymolysis liquid to form aroma components with strong aroma. These flavor components are retained in the grease, and the purpose of flavoring the beef tallow is achieved. The flavoring process adopts smelting and flavoring combined with enzymolysis for flavoring, so that volatile aroma components after the enzymolysis crude fat smelting are fused with aroma components in residual enzymolysis byproducts to the maximum degree, and the beef tallow is obviously flavored, therefore, compared with common refined beef tallow, the flavoring beef tallow provided by the invention has more aromatic flavor, and brings sensory enjoyment similar to that of the beef tallow in the old chafing dish.
Drawings
FIG. 1: enzymolysis beef tallow flavor map.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a beef tallow flavoring method based on an enzymolysis technology, which comprises the following steps:
the method comprises the following steps: firstly, cutting off redundant residual beef on the surface of raw beef tallow, then cutting the raw beef tallow into strips, and then placing the cut raw beef tallow in a container;
step two: adding protease into container, and directionally shearing protein molecules in beef protein tissue and connective tissue by protease to release large amount of amino acids and polypeptides as fragrance-producing precursor;
step three: and then adding lipase to the container for mild oxidation of fat molecules, generating strong fat fragrance by mild oxidation of the fat molecules by the lipase, and preparing the beef tallow with strong meat fragrance and full fat fragrance after secondary enzymolysis.
The protease is one or more than two of papain, bromelain and composite flavor protease, and the lipase comprises acylglyceroacyl hydrolase and lipoprotein lipase.
In the first step, the temperature and the pH value of the solution in the container need to be detected, the solution needs to be cooled again when the temperature is higher than 55-60 ℃, and a phosphoric acid-sodium citrate buffer solution needs to be added to neutralize the solution when the pH value is lower than 6.8 or higher than 8.2.
Further, in the second step, the protease is evenly dispersed on the upper surface of the container, and then the stirring is carried out by a stirrer, wherein the stirring speed is 200r/min-400 r/min.
Further, the beef tallow prepared in the third step needs to be contained by a containing barrel and sealed by a cover.
Therefore, in the third step, sensory evaluation is carried out on the flavor enhancement effect of the enzymatic beef tallow aiming at six sensory attributes such as meat flavor, paste taste, fat flavor, old chafing dish beef tallow feeling, burnt flavor and peculiar smell, and the quality index and the flavor component of the enzymatic beef tallow are identified by combining GC-MS analysis.
Detection and identification
1. The analysis and identification of the components of the flavor compounds by a gas chromatography-smelling-mass spectrometer (GC-O-MS) on the enzymolysis products show that: as shown in fig. 1:
TABLE 1 enzymatic and non-enzymatic tallow major flavor compounds
The results show that pyrazine compounds are mainly added in the beef tallow after enzymolysis, and meanwhile, the relative concentration of aldehyde, acid, alcohol, ketone and other aroma compounds in the beef tallow is reduced to a certain extent through enzymolysis.
2. Sensory evaluation
The sensory evaluation was carried out according to the sensory test method in the national standard for food safety edible animal fat GB 10146-. The intensity of each flavor sensation was evaluated at 1 to 10, and the sensory evaluation results are shown in Table 2
TABLE 2 sensory evaluation raw data (units: points)
In table 2, the sensory scores of 3 items of meat flavor, fat flavor and old chafing dish beef tallow feeling of the enzymatic hydrolyzed beef tallow are significantly higher than those of the non-enzymatic hydrolyzed beef tallow; the peculiar smell and burnt smell are not obvious. Meanwhile, the sense of the enzymatic beef tallow is consistent with the specification in the national standard, the enzymatic beef tallow is bright light yellow in liquid state, and is milky white or yellowish fine paste in solid state, and no impurity is generated; the beef tallow has rich and thick beef tallow flavor, no obvious peculiar smell, is more mellow than beef tallow produced by the traditional process, and has obvious beef flavor. This indicates that the use of the protease does not alter the original superior qualities of tallow, but also increases the flavour level of tallow.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The beef tallow flavoring method based on the enzymolysis technology is characterized by comprising the following steps:
the method comprises the following steps: firstly, cutting off redundant residual beef on the surface of raw beef tallow, then cutting the raw beef tallow into strips, and then placing the cut raw beef tallow in a container;
step two: adding protease into container, and directionally shearing protein molecules in beef protein tissue and connective tissue by protease to release large amount of amino acids and polypeptides as fragrance-producing precursor;
step three: and then adding lipase to the container for mild oxidation of fat molecules, generating strong fat fragrance by mild oxidation of the fat molecules by the lipase, and preparing the beef tallow with strong meat fragrance and full fat fragrance after secondary enzymolysis.
2. The beef tallow flavoring method based on the enzymolysis technology, as claimed in claim 1, wherein: the protease is one or more of papain, bromelain and composite flavor protease, and the lipase comprises acylglyceroyl hydrolase and lipoprotein lipase.
3. The beef tallow flavoring method based on the enzymolysis technology, as claimed in claim 1, wherein: in the first step, the temperature and the pH value of the solution in the container need to be detected, when the temperature is higher than 20 ℃ to 30 ℃, the solution needs to be cooled again, and when the pH value is lower than 6.8 or higher than 8.2, a phosphoric acid-sodium citrate buffer solution needs to be added for neutralization.
4. The beef tallow flavoring method based on the enzymolysis technology, as claimed in claim 1, wherein: and in the second step, the protease is evenly dispersed on the upper surface of the container, and then the stirring is carried out by a stirrer, wherein the stirring speed is 200r/min-400 r/min.
5. The beef tallow flavoring method based on the enzymolysis technology, as claimed in claim 1, wherein: the beef tallow prepared in the third step needs to be placed through a containing barrel and sealed through a cover.
6. The beef tallow flavoring method based on the enzymolysis technology, as claimed in claim 1, wherein: in the third step, sensory evaluation is carried out on the flavor enhancement effect of the enzymatic beef tallow aiming at six sensory attributes such as meat flavor, paste taste, fat flavor, old chafing dish beef tallow feeling, burnt flavor and peculiar smell, and the quality index and the flavor component of the enzymatic beef tallow are identified by combining GC-MS analysis.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111215279.1A CN114451462A (en) | 2021-10-19 | 2021-10-19 | Beef tallow aroma enhancement method based on enzymolysis technology |
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| CN202111215279.1A CN114451462A (en) | 2021-10-19 | 2021-10-19 | Beef tallow aroma enhancement method based on enzymolysis technology |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114874838A (en) * | 2022-06-07 | 2022-08-09 | 四川航佳生物科技有限公司 | Polypeptide strong-fragrance beef tallow and preparation process thereof |
| CN115251346A (en) * | 2022-08-10 | 2022-11-01 | 广汉市迈德乐食品有限公司 | Enzymolysis hotpot condiment and preparation process thereof |
| CN115812797A (en) * | 2022-11-04 | 2023-03-21 | 天津春发生物科技集团有限公司 | Low-cholesterol flavor beef tallow and preparation method thereof |
| CN116027758A (en) * | 2023-03-31 | 2023-04-28 | 广汉市迈德乐食品有限公司 | Automatic butter production line construction method controlled by distributed control system |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114874838A (en) * | 2022-06-07 | 2022-08-09 | 四川航佳生物科技有限公司 | Polypeptide strong-fragrance beef tallow and preparation process thereof |
| CN115251346A (en) * | 2022-08-10 | 2022-11-01 | 广汉市迈德乐食品有限公司 | Enzymolysis hotpot condiment and preparation process thereof |
| CN115812797A (en) * | 2022-11-04 | 2023-03-21 | 天津春发生物科技集团有限公司 | Low-cholesterol flavor beef tallow and preparation method thereof |
| CN116027758A (en) * | 2023-03-31 | 2023-04-28 | 广汉市迈德乐食品有限公司 | Automatic butter production line construction method controlled by distributed control system |
| CN116027758B (en) * | 2023-03-31 | 2023-07-11 | 广汉市迈德乐食品有限公司 | Automatic butter production line construction method controlled by distributed control system |
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