CN114586965A - Paste salty essence generated by combining enzymolysis with Maillard reaction - Google Patents
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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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a method for generating pasty savory essence by combining enzymolysis with Maillard reaction, belonging to the technical field of seasoning processing. The invention takes fresh ox bones and sheep bones as raw materials, and the preparation steps are as follows: preparing bone meal, performing ultrahigh-pressure combined ultrasonic pretreatment on the bone meal, performing enzymolysis, performing Maillard reaction, preparing marinade, and blending to obtain the finished paste salty essence. The invention improves the utilization efficiency of raw materials and nutrition by enzymolysis and Maillard reaction technology, and the prepared composite meat flavor has strong and lasting fragrance and pure meat flavor, can improve the flavor characteristics of the product, can increase the biological activity of the product, and has wide application prospect.
Description
Technical Field
The invention belongs to the technical field of seasoning processing, and particularly relates to a method for generating composite meat paste salty flavor by combining enzymolysis with Maillard reaction.
Background
Bone protein extracts are a common flavor ingredient. Due to their high yield, low cost and high collagen content, are suitable alternative sources for protein macromolecules. And the bone protein contains 90% of collagen and chondroitin, so that the bone protein has good biological function and benefit. These residues may provide some valuable proteins and lipids and therefore their suitability as raw materials needs to be investigated.
The use of enzymes allows for a better and more effective control of the proteolytic process, avoids the disadvantages of amino acid degradation and toxicity during the extraction process, and maintains the nutrition. Another advantage of enzymatic hydrolysis compared to chemical hydrolysis is the release of polypeptides, improving the functional properties of the food, improving the functional properties of proteins and thus showing great applicability in food. The development of specific meat flavors is primarily due to lipid degradation. Thermal and catalytic oxidation are two important ways of pretreating lipids. The thermal method requires high temperatures, is difficult to control, and produces a natural meat flavor that needs to be improved. The controllability and mildness of the enzymatic pretreatment makes it a good choice. At present, bone glue raw materials for preparing meat-flavor essence mainly come from pig bones and chicken bones, and relatively few beef bones and sheep bones are utilized. The combination of enzymolysis and Maillard reaction can improve the flavor and bioactivity of the product.
Disclosure of Invention
The invention aims to solve the defects of the prior art, uses the beef bone and the mutton bone as raw materials, and provides the pasty salty flavor essence which is generated by combining enzymolysis with Maillard reaction, has rich flavor and pure and durable meat flavor.
The technical scheme of the invention is as follows:
a method for generating pasty savory essence by combining enzymolysis with Maillard reaction mainly comprises the following steps:
(1) preparing bone meal: selecting fresh ox bone and sheep bone, removing meat from the ox bone and sheep bone, cleaning, cooking, degreasing, baking at 70 deg.C for 8 hr, pulverizing with universal pulverizer, sieving with 100 mesh sieve, and ball milling for 1 hr to obtain ox bone powder and sheep bone powder;
(2) bone meal ultrahigh pressure combined ultrasonic pretreatment: respectively mixing bovine bone meal and sheep bone meal according to a material-water ratio of 1: 1, treating in an ultrahigh pressure generator, and then treating with ultrasonic waves;
(3) enzymolysis: taking the bovine bone powder and the sheep bone powder subjected to the ultrahigh pressure ultrasonic pretreatment according to the weight ratio of 1: adding the material water ratio of 20 into an enzymolysis reactor, adding flavourzyme, and inactivating enzyme to obtain bone enzymolysis liquid; adjusting pH of adeps Caprae Seu Ovis and adeps bovis Seu Bubali to 8.0 with phosphate buffer solution, adding lipase, inactivating enzyme, cooling, and heat treating to obtain enzymolysis lipid base solution;
(4) maillard reaction: taking 20mL of each bone enzymolysis liquid and enzymolysis lipid base liquid, adding 0.6g of L-cysteine, 0.45g of soybean lecithin, 1.0g of xylose and 0.4g of adenosine-5' -monophosphate, and carrying out Maillard reaction to obtain Maillard reaction products;
(5) preparing marinade: taking 35mL of Maillard reaction product, adding 50% corn starch for gelatinization, adding seasonings, adding water, and decocting to obtain concentrated finished product marinade;
(6) blending fragrance: mixing the prepared marinade and the enzymolysis lipid base solution according to the ratio of 1: 2, blending the fragrance to obtain the finished product of the composite paste-shaped salty essence.
The bone meal ultrahigh pressure treatment conditions in the step (2) are as follows: 400-500Mpa for 10 min; the ultrasonic treatment conditions are as follows: 600-1200W, 20 min.
20g of the bovine bone powder and the sheep bone powder subjected to the ultrahigh pressure ultrasonic pretreatment in the step (3) are mixed according to the weight ratio of 1: adding the material-water ratio of 20 into an enzymolysis reactor, adjusting the pH to 6.5 and the temperature to 55 ℃, then adding flavourzyme with the enzyme activity of 30000U/g, reacting for 3-5 h, and placing in a 95 ℃ water bath kettle for 15 min to inactivate enzyme.
And (3) taking 25g of each of mutton tallow and beef tallow, adjusting the pH value to 8.0 by using a phosphate buffer solution, adding 60000U/g of lipase, treating for 1h at 40-50 ℃, then carrying out water bath for 15 min at 95 ℃, cooling the enzymatic hydrolysate mixture after enzyme deactivation, and carrying out heat treatment for 1.5h at 90-100 ℃ to obtain the lipid base solution.
And (3) adding 50g of water into 3.0g of salt, 2.0g of rock candy, 4g of old ginger, 2g of green Chinese onion, 1.5g of cooking wine and 0.4g of star anise serving as seasonings in the step (5), and decocting at 300 ℃ for 4 hours to obtain concentrated finished marinade.
The invention has the beneficial effects that:
(1) the ox bone and the sheep bone are used as raw materials, so that the feed is economical, easy to obtain and environment-friendly.
(2) The ultrahigh pressure and ultrasonic combined enzymolysis pretreatment technology can well reduce the bitter taste of the product and increase the salty taste effect of the product; the technology of combining enzymolysis with Maillard reaction is adopted, so that the flavor characteristics of the product can be improved, and the biological activity of the product can be increased.
Drawings
FIG. 1 flavor profile of a flavor product
In FIG. 1: the method comprises a contrast group (without ultrahigh pressure combined ultrasonic pretreatment) and a treatment group (comprising an ultrasonic 600W group, an ultrasonic 900W group, an ultrasonic 1200W group, a 400MPa-600W ultrahigh pressure combined ultrasonic pretreatment group, a 400MPa-900W ultrahigh pressure combined ultrasonic pretreatment group, a 400MPa-1200W ultrahigh pressure combined ultrasonic pretreatment group, a 500MPa-600W ultrahigh pressure combined ultrasonic pretreatment group, a 500MPa-900W ultrahigh pressure combined ultrasonic pretreatment group and a 500MPa-900W ultrahigh pressure combined ultrasonic pretreatment group).
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The technical solution of the present invention will be further described with reference to specific examples.
Example 1: a method for generating pasty savory essence by combining enzymolysis with Maillard reaction mainly comprises the following steps:
1) preparing bone meal: selecting fresh ox bones and sheep bones, removing visible meat in the ox and sheep bones, washing, then carrying out cooking and degreasing treatment, then drying for 8 hours at 70 ℃, crushing by using a universal crusher, sieving by using a 100-mesh sieve, and carrying out ball milling for 1 hour to obtain ox bone powder and sheep bone powder for later use;
2) bone meal ultrahigh pressure combined ultrasonic pretreatment: mixing bone meal according to a material-water ratio of 1: 1 in an ultrahigh pressure generator (400MPa) for 10min, and then treating with 600W ultrasonic wave for 20 min;
3) enzymolysis: taking 20g of bovine bone and sheep bone powder after ultrahigh pressure combined ultrasonic pretreatment (treatment group) and a control group (without ultrahigh pressure combined ultrasonic pretreatment) according to the weight ratio of 1: adding 20(m: m) of feed water into an enzymolysis reactor, adjusting the pH to 6.5 and the temperature to 55 ℃, then adding flavourzyme (the enzyme activity is 30000U/g), reacting for 3 hours, and then putting the mixture into a water bath kettle at 95 ℃ for 15 minutes to inactivate enzyme to obtain bone enzymolysis liquid; taking 25g of adeps Caprae Seu Ovis and adeps bovis Seu Bubali respectively, adjusting pH to 8.0 with phosphate buffer solution, treating with 60000U/g lipase at 40 deg.C for 1h, and then bathing in water at 95 deg.C for 15 min. Cooling the mixture, and heat treating at 90 deg.C for 1.5 hr to obtain lipid base solution;
4) maillard reaction: taking 20mL of the treated bone enzymatic hydrolysate, and adding 0.6g of L-cysteine, 0.45g of soybean lecithin, 1.0g of xylose and 0.4g of adenosine-5' -monophosphate; setting the Maillard reaction condition at 115 ℃ for 2h, taking out the mixture after the time is over, carrying out ice bath for 30min, and stopping the reaction;
5) preparing marinade: taking 35mL of Maillard reaction product, adding 3.0g of salt, 2.0g of rock candy, 4g of old ginger, 2g of green Chinese onion, 1.5g of cooking wine and 0.4g of star anise, adding 50g of water, adding 50% of corn starch for gelatinization, and decocting at 250 ℃ for 4 hours to obtain concentrated finished marinade;
6) blending fragrance: mixing the prepared marinade and the lipid base solution according to the ratio of 1: 2 to obtain the finished product of paste salty flavor essence.
Example 2:
1) preparing bone meal: selecting fresh ox bones and sheep bones, removing visible meat in the ox and sheep bones, washing, then carrying out cooking and degreasing treatment, then drying for 10 hours at 70 ℃, crushing by using a universal crusher, sieving by using a 100-mesh sieve, and carrying out ball milling for 2 hours to obtain ox bone and sheep bone powder for later use;
2) bone meal ultrahigh pressure combined ultrasonic pretreatment: mixing bone meal according to a material-water ratio of 1: the mixture is treated in an ultrahigh pressure generator (500MPa) for 10min at a ratio of 1, and then treated with 1200W of ultrasonic waves for 20 min.
3) Enzymolysis: taking 20g of bovine bone and sheep bone powder after ultrahigh pressure combined ultrasonic pretreatment (treatment group) and a control group (without ultrahigh pressure combined ultrasonic pretreatment) according to the weight ratio of 1: adding 20(m: m) of material water into an enzymolysis reactor, adjusting the pH to 6.5 and the temperature to 55 ℃, then adding flavourzyme (the enzyme activity is 30000U/g), reacting for 5 hours, and putting the mixture into a water bath kettle at 95 ℃ for 15 minutes to inactivate enzyme, thereby obtaining bone enzymolysis liquid; taking 25g of adeps Caprae Seu Ovis and adeps bovis Seu Bubali respectively, adjusting pH to 8.0 with phosphate buffer solution, treating with 60000U/g lipase at 50 deg.C for 1 hr, then bathing at 95 deg.C for 15 min, cooling the mixture, and heat treating at 100 deg.C for 1.5 hr to obtain lipid base solution;
4) maillard reaction: taking 20mL of the treated bone enzymatic hydrolysate, adding 0.6g of L-cysteine, 0.45g of soybean lecithin, 1.0g of xylose and 0.4g of adenosine-5' -monophosphate, setting the Maillard reaction condition at 115 ℃, carrying out 3 hours, taking out the treated bone enzymatic hydrolysate, carrying out ice bath for 30min, and stopping reaction;
5) preparing marinade: taking 35mL of Maillard reaction product, adding 3.0g of salt, 2.0g of rock candy, 4g of old ginger, 2g of green Chinese onion, 1.5g of cooking wine and 0.4g of star anise, adding 50g of water, adding 50% of corn starch for gelatinization, and decocting at 300 ℃ for 4 hours to obtain concentrated finished marinade;
6) blending fragrance: mixing the prepared marinade and the lipid base solution according to the weight ratio of 1: 3, blending the fragrance according to the proportion to obtain the finished paste-shaped salty flavor.
As shown in fig. 1, the experimental result shows that the ultrahigh pressure combined ultrasonic pretreatment can improve the flavor of the product, well reduce the bitter taste, and also has the effect of improving the salty taste. With the increase of the ultrasonic power, the aftertaste gradually decreases. Except 400Mpa-900W and 500Mpa-900W, the aftertaste between the treated group and the control group has no significant difference (P >0.05), and the aftertaste of other treated groups is lower than that of the control group. The umami and salty tastes of the groups of 500MPa-900W and 500MPa-1200W are significantly increased (P <0.05) compared with those of the other treatment groups and the control group. In addition, the umami and salty taste values of the 500MPa-1200W groups are the highest. The acidity of the essence product can be obviously reduced (P is less than 0.05) by combining ultrahigh pressure with proper power ultrasonic pretreatment (400-900W and 500-900W). The bitterness of the 500MPa-900W and 500MPa-1200W groups is slightly increased, and the bitterness of the 400MPa-600W group is the lowest.
The following table 1 is an antioxidant characteristic table of the essence product, and experimental results show that the antioxidant performance of the essence product can be remarkably improved by combining ultrahigh pressure with ultrasonic waves (500Mpa-900W) under the same experimental conditions. In addition, the composite essence made of the ox bone and sheep bone materials has the highest oxidation resistance.
Table 1 bioactivity of flavour product: antioxidant properties
Claims (5)
1. A method for generating pasty savory essence by combining enzymolysis with Maillard reaction is characterized by mainly comprising the following steps:
(1) preparing bone meal: selecting fresh ox bone and sheep bone, removing meat from the ox bone and sheep bone, cleaning, cooking, degreasing, baking at 70 deg.C for 8 hr, pulverizing with universal pulverizer, sieving with 100 mesh sieve, and ball milling for 1 hr to obtain ox bone powder and sheep bone powder;
(2) bone meal ultrahigh pressure combined ultrasonic pretreatment: respectively mixing bovine bone meal and sheep bone meal according to a material-water ratio of 1: 1, treating in an ultrahigh pressure generator, and then treating with ultrasonic waves;
(3) enzymolysis: taking the bovine bone powder and the sheep bone powder subjected to the ultrahigh pressure ultrasonic pretreatment according to the weight ratio of 1: 20, adding the mixture into an enzymolysis reactor, adding flavourzyme, reacting, and inactivating enzyme to obtain bone enzymolysis liquid; adjusting pH of adeps Caprae Seu Ovis and adeps bovis Seu Bubali to 8.0 with phosphate buffer solution, adding lipase, inactivating enzyme, cooling, and heat treating to obtain enzymolysis lipid base solution;
(4) maillard reaction: taking 20mL of each bone enzymolysis liquid and enzymolysis lipid base liquid, adding 0.6g of L-cysteine, 0.45g of soybean lecithin, 1.0g of xylose and 0.4g of adenosine-5' -monophosphate, and carrying out Maillard reaction to obtain Maillard reaction products;
(5) preparing marinade: taking 35mL of Maillard reaction product, adding 50% corn starch for gelatinization, adding seasonings, adding water, and decocting to obtain concentrated finished product marinade;
(6) blending fragrance: mixing the prepared marinade and the enzymolysis lipid base solution according to the ratio of 1: and (3) blending the fragrance according to the proportion of 2-3 to obtain the finished product of the composite paste salty essence.
2. The method for producing pasty savory flavor by combining enzymolysis with Maillard reaction according to claim 1, wherein the method comprises the following steps: the bone meal ultrahigh pressure treatment conditions in the step (2) are as follows: 400-500Mpa for 10 min; the ultrasonic treatment conditions are as follows: 600-.
3. The method for producing the pasty savory flavor by combining enzymolysis with Maillard reaction according to claim 1, wherein 20g of the bovine bone powder and the sheep bone powder subjected to the ultrahigh pressure ultrasonic pretreatment in the step (3) are mixed according to a ratio of 1: adding the material-water ratio of 20 into an enzymolysis reactor, adjusting the pH to 6.5 and the temperature to 55 ℃, then adding flavourzyme with the enzyme activity of 30000U/g, reacting for 3-5 h, and placing in a 95 ℃ water bath kettle for 15 min to inactivate enzyme.
4. The method for generating pasty savory flavor by combining enzymolysis with Maillard reaction according to claim 1, wherein 25g of each of mutton tallow and beef tallow is taken in the step (3), the pH value is adjusted to 8.0 by phosphate buffer solution, 60000U/g of lipase is added for treatment at 40-50 ℃ for 1h, then water bath is carried out at 95 ℃ for 15 min, the enzymatic hydrolysate mixture after enzyme deactivation is cooled, and heat treatment is carried out at 90-100 ℃ for 1.5h to obtain lipid base solution.
5. The method for producing pasty savory flavor by combining enzymolysis with Maillard reaction according to claim 1, wherein the method comprises the following steps: and (3) adding 50g of water into 3.0g of salt, 2.0g of rock candy, 4g of old ginger, 2g of green Chinese onion, 1.5g of cooking wine and 0.4g of star anise serving as seasonings in the step (5), and decocting at 300 ℃ for 4 hours to obtain concentrated finished marinade.
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