CN114651964A - 一种非肉源浓郁肉风味酵母抽提物及其制备方法 - Google Patents
一种非肉源浓郁肉风味酵母抽提物及其制备方法 Download PDFInfo
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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种非肉源浓郁肉风味酵母抽提物及其制备方法,包括如下步骤:(1)将酵母抽提物、维生素、氨基酸水混合,根据需要加入还原糖;(2)用pH调节剂调整步骤(1)中混合物pH在4.0‑8.0,80‑130℃温度下搅拌反应30‑180分钟,得到热反应物;(3)向上述热反应物中加入植物油,根据需要加入食用盐,得到待干燥物料;(4)将步骤(3)得到的待干燥物料真空干燥,粉粹。本发明以酵母抽提物为美拉德反应的主要原料,添加少量的维生素、氨基酸和还原糖,配方简单并通过不同配方及工艺条件的设计,得到不同浓郁肉风味特征的酵母抽提物,更好地适应了不同食品领域的需求。
Description
技术领域
本发明涉及食品添加剂领域,具体涉及一种非肉源肉浓郁风味酵母抽提物及其制备方法。
背景技术
酵母抽提物是通过将酵母细胞内蛋白质降解成氨基酸和多肽,核酸降解成核苷酸,并将它们和其它有效成分,如B族维生素、微量元素等一起从酵母细胞中抽提出来,所制得的人体可直接吸收利用、可溶性营养及风味物质的浓缩物。酵母抽提物作为一种食品配料具有调味、营养、保健三大功能,已广泛地应用在方便面、肉制品、调味品等行业中。
素食主义是一种饮食文化的文化,表现出回归自然、回归健康和保护地球生态环境的返朴归真的文化理念。悄然传播的素食文化,使得素食越来越成为一个全球时尚的标签。素食,已经成为一种全新的环保、健康生活方式。酵母抽提物具有肉汤的香味,因此,天然高营养调味的酵母抽提物市场需求量正随着食品工业的发展而不断增加。虽然目前酵母抽提物在风味化研究已经报道,但对特征肉香风味研究不深入,现有研究在酵母抽提物热反应风味化集中在水解动物蛋白与酵母抽提物进行热反应生成特征肉香风味,对利用其它大宗原料进行热反应的研究报道较少。
现有酵母抽提物产品的通用干燥方式为喷雾干燥,个别生产商生产风味型酵母抽提物时采用挤压膨化干燥。其中,挤压膨化在130℃以上的高温反应,带有强烈的焦味(或糊味);喷雾干燥也由于干燥温度较高,对产品的风味有一定的影响。
发明内容
现有技术存在的问题:缺乏酵母抽提物制备的非肉源浓郁风味酵母抽提物。
针对现有技术存在的不足,本发明的目的之一在于提供一种非肉源浓郁肉风味酵母抽提物的制备方法,本发明的目的之二在于提供一种上述制备方法制备的非肉源浓郁肉风味酵母抽提物,本发明的目的之三在于提供一种上述非肉源浓郁肉风味酵母抽提物在食品中的应用,
本发明解决技术问题所采用的技术方案是:
一种非肉源浓郁肉风味酵母抽提物的制备方法,包括如下步骤:
(1)将酵母抽提物、维生素、氨基酸和水混合,以及根据需要加入还原糖;(2)用pH调节剂调整步骤(1)中混合物pH在4.0-8.0,80-130℃温度下搅拌反应30-180分钟,得到热反应物;(3)向上述热反应物中加入食植物油,以及根据需要加入食用盐,得到待干燥物料;(4)将步骤(3)得到的待干燥物料真空干燥,粉粹。
优选的是,所述酵母抽提物、水、食用盐和植物油按重量份计如下:酵母抽提物40-90份,维生素1-4份,氨基酸2-8,还原糖0-10份,水5-40份,食用盐0-30份,植物油0.1-2份。进一步优选的是,所述酵母抽提物、水、食用盐和植物油按重量份计如下:酵母抽提物40-60份,维生素1-4份,氨基酸2-8,还原糖5-10份,水10-40份,食用盐10-30份,植物油0.1-2份。
优选的是,所述酵母抽提物为GU03、KA301、LA00、DLA000和FYLU48中的一种或两种以上,优选为GU03。
优选的是,所述植物油为棕榈油和/或葵花籽油。
优选的是,所述维生素为维生素B1和/或维生素C。
优选的是,所述氨基酸为L-半胱氨酸、甘氨酸和蛋氨酸的一种或两种以上。
优选的是,所述还原糖为木糖和/或葡萄糖。
优选的是,所述真空干燥的工艺条件为:干燥温度80-130℃,真空度0.05-0.1MPa,干燥时间30-180分钟。
优选的是,所述pH调节剂为柠檬酸、苹果酸、酒石酸、乳酸、氢氧化钠和氢氧化钾中的一种或两种以上。
本发明同时提供一种上述制备方法制备的非肉源浓郁肉味酵母抽提物。
本发明同时还提供一种上述非肉源浓郁肉味酵母抽提物在食品中的应用。
本发明的有益效果:本发明以酵母抽提物为美拉德反应的主要原料,添加少量的维生素、氨基酸和还原糖,配方简单并通过不同配方及工艺条件的设计,得到不同浓郁肉风味特征(鸡肉、猪肉、牛肉等风味)的酵母抽提物,更好地适应了不同食品领域的需求。通过采用真空干燥的方法,更好的保留了热反应所产生的特征香气,且在待干燥物料中加入植物油,干燥过程中产生的粉尘大幅减少。
具体实施方式
本发明的目的之一在于提供一种非肉源浓郁肉风味酵母抽提物的制备方法。
具体而言,一种非肉源浓郁肉风味酵母抽提物的制备方法,包括如下步骤:(1)将称量好的酵母抽提物、维生素、氨基酸和水加入到配料罐中混合,以及根据需要向配料罐中加入还原糖,然后将该混合物投入到热反应罐中;(2向热反应罐中加入pH调节剂,调整pH在4.0-8.0,升温至80-130℃,搅拌反应30-180分钟,得到热反应物;(3)向上述热反应物中加入植物油,以及根据口味需要加入食用盐,搅拌混合均匀,得到待干燥物料;(4)将步骤(3)得到的待干燥物料置于真空干燥设备中干燥,干燥出来的物料经粉碎机粉粹,过筛得到细度不同的粉状产品。
具体来说,根据风味的不同选择加入还原糖,如当需要浓郁鸡肉风味时,可以不加还原糖。
优选的是,所述酵母抽提物、水、食用盐和植物油按重量份计如下:酵母抽提物40-90份,维生素1-4份,氨基酸2-8,还原糖0-10份,水5-40份,食用盐0-30份,植物油0.1-2份。进一步优选的是,所述酵母抽提物、水、食用盐和植物油按重量份计如下:酵母抽提物40-60份,维生素1-4份,氨基酸2-8,还原糖5-10份,水10-40份,食用盐10-30份,植物油0.1-2份。
优选的是,所述酵母抽提物为GU03、KA301、LA00、DLA000和FYLU48中的一种或两种以上,优选为GU03。其中GU03、KA301、LA00、DLA000和FYLU48为安琪酵母股份有限公司酵母抽提物系列产品。
优选的是,所述植物油为棕榈油和/或葵花籽油。
优选的是,所述维生素为维生素B1和/或维生素C。
优选的是,所述氨基酸为L-半胱氨酸、甘氨酸和蛋氨酸的一种或两种以上。优选的是,
所述还原糖为木糖和/或葡萄糖。
优选的是,所述真空干燥的工艺条件为:干燥温度80-130℃,真空度0.05-0.1MPa,干燥时间30-180分钟。
优选的是,所述pH调节剂为柠檬酸、苹果酸、酒石酸、乳酸、氢氧化钠和氢氧化钾中的一种或两种以上。
本发明同时提供一种上述制备方法制备的非肉源浓郁肉味酵母抽提物。
本发明同时还提供一种上述非肉源浓郁肉味酵母抽提物在食品中的应用。
以下实施例中,感官评价方法如下:称取1g制备的非肉源浓郁肉风味酵母抽提物,用100mL热水溶解,随机邀请专业感官评价员20人,按照GB/T13868-2009要求建立单人品评间,评价员将带有编号的样品通过描述性感官分析对样品进行定性描述,首先观察样品外观色泽,然后闻其气味品尝其口感。
本发明非肉源浓郁肉味酵母抽提物各组分来源及生产厂商见表1。
表1本发明使用的原料和设备来源
实施例中非肉源浓郁肉风味酵母抽提物的制备工艺参数详见表2表2本发明非肉源浓郁肉风味酵母抽提物的制备工艺参数
实施例1
按表2实施1所示称取74g酵母抽提物GU03、2gL-半胱氨酸、2g甘氨酸3g维生素B1和17g水,加入到配料罐中混合,得到混合物。然后,将该混合物投入热反应罐中,用柠檬酸调pH=5.5,在115℃条件下热反应40分钟得到热反应产物。之后向以上热反应产物中加入2g棕榈油得到待干燥物料,最后将上述待干燥物料置于真空干燥设备中,在110℃、真空度0.09Mpa条件下干燥60分钟并粉碎,得到粉体非肉源浓郁肉风味酵母抽提物1。
本实施例1制备的非肉源浓郁肉风味酵母抽提物1呈黄色,经感官评测员评价,产品鲜味足,具有浓郁鸡肉风味。
实施例2
按表2实施2所示称取46g酵母抽提物GU03、2gL-半胱氨酸、1.5g维生素C、7g木糖和13g水,加入到配料罐中混合,得到混合物。然后,将该混合物投入热反应罐中,用氢氧化钠调pH=6.5,在115℃条件下热反应60分钟得到热反应产物。之后向以上热反应产物中加入30g食用盐和0.5g葵花籽油得到待干燥物料,最后将上述待干燥物料置于真空干燥设备中,在125℃、真空度0.08Mpa条件下干燥50分钟并粉碎,得到粉体非肉源浓郁肉风味酵母抽提物2。
本实施例2制备的非肉源浓郁肉风味酵母抽提物2呈棕色,经感官评测员评价,产品鲜味足,具有浓郁牛肉风味。
实施例3-9
按照实施例2中相同的步骤,按照表2实施例3-9中所列出的工艺条件,进行实施例3-9的操作,分别得到粉体非肉源浓郁肉风味酵母抽提物3-9。
其中所用pH调节剂、所制备的非肉源浓郁肉风味酵母抽提物的感官评价结果如表3所示。
表3实施例3-9评价结果
实验例1
将本发明实施例1制备的非肉源浓郁肉风味酵母抽提物1作为原料制成鸡肉外撒料,然后将鸡肉外撒料添加到薯片中,与未添加非肉源浓郁肉风味酵母抽提物的外撒料进行感官评价分析,其中外撒料添加量以薯片重量计为7%。
添加实施例1制备的非肉源浓郁肉风味酵母抽提物的外撒料的制备方法如下:将28g味精、25g食盐、15g白糖、12g淀粉、3g香葱粉、2g洋葱粉、2g酱油粉、2g葡萄糖、2g抗结剂、1g白胡椒粉、1g蒜粉和7g非肉源浓郁肉风味酵母抽提物1混匀,样品编号C-1。将上述非肉源浓郁肉风味酵母抽提物1用麦芽糊精替代得到未添加非肉源浓郁肉风味酵母抽提物的外撒料,样品编号C-2。
实验例2
将本发明实施例2制备的非肉源浓郁肉风味酵母抽提物2添加到手撕素肉中,其制备方法如下:将100g素肉胚、15g水、15g辣椒油、3g白砂糖、1g生抽、1.2g盐、1g卡拉胶、1g辣椒粉、1g花椒粉、0.3g大蒜粉、0.3g生姜粉、0.8g非肉源浓郁肉风味酵母抽提物2和0.4g味精混匀,样品编号C-3,将上述非肉源浓郁肉风味酵母抽提物2用麦芽糊精替代得到未添加非肉源浓郁肉风味酵母抽提物的手撕素肉,样品编号C-4。
实验例3
将本发明实施例3制备的非肉源浓郁肉风味酵母抽提物3添加到汤料中,其制备方法如下:将40g食盐、16g麦芽糊精、14g味精、13.5g白糖、大蒜粉3.8g、白胡椒2.2g、黑胡椒1g、2g辣椒粉、1g呈味核苷酸钠、0.5g黄原胶与6g非肉源浓郁肉风味酵母抽提物3混匀,样品编号C-5。将上述非肉源浓郁肉风味酵母抽提物3用麦芽糊精替代得到未添加非肉源浓郁肉风味酵母抽提物的汤料,样品编号C-6。然后称取C-5和C-6汤料各1g,用100mL热水溶解,进行感官评价。
随机邀请专业感官评价员20人,按照GB/T13868-2009要求建立单人品评间,评价员将带有编号的实验例1-3的样品通过描述性感官分析对样品的气味、口感进行定性描述,实验结果如表4所示。
表4实验例1-3实验结果
通过实验可知,分别在薯片、手撕素肉和汤料等食品中添加本发明所制备非肉源浓郁肉风味酵母抽提物,能够增加食品的浓郁肉香味,产品鲜味足,口感纯正,风味较好。
以上所述,仅是本发明实施的较佳实施例,并非对本发明做任何形式上的限制,凡在本发明的精神和原则之内所做的修改、等同替换和改进等,均需要包含在本发明的保护范围之内。
Claims (12)
1.一种非肉源浓郁肉风味酵母抽提物的制备方法,其特征在于,包括如下步骤:
(1)将酵母抽提物、维生素、氨基酸和水混合,以及根据需要加入还原糖;
(2)用pH调节剂调整步骤(1)中混合物pH在4.0-8.0,80-130℃温度下搅拌反应30-180分钟,得到热反应物;
(3)向上述热反应物中加入植物油,以及根据需要加入食用盐,得到待干燥物料;
(4)将步骤(3)得到的待干燥物料真空干燥,粉粹。
2.根据权利要求1所述制备方法,其特征在于,所述酵母抽提物、水、食用盐和植物油按重量份计如下:酵母抽提物40-90份,维生素1-4份,氨基酸2-8,还原糖0-10份,水5-40份,食用盐0-30份,植物油0.1-2份。
3.根据权利要求1或2所述制备方法,其特征在于,所述酵母抽提物、水、食用盐和植物油按重量份计如下:酵母抽提物40-60份,维生素1-4份,氨基酸2-8,还原糖5-10份,水10-40份,食用盐10-30份,植物油0.1-2份。
4.根据权利要求1-3任一项所述制备方法,其特征在于,所述酵母抽提物为GU03、KA301、LA00、DLA000和FYLU48中的一种或两种以上,优选为GU03。
5.根据权利要求1-4任一项所述制备方法,其特征在于,所述植物油为棕榈油和/或葵花籽油。
6.根据权利要求1-5任一项所述制备方法,其特征在于,所述维生素为维生素B1和/或维生素C。
7.根据权利要求1-6任一项所述制备方法,其特征在于,所述氨基酸为L-半胱氨酸、甘氨酸和蛋氨酸的一种或两种以上。
8.根据权利要求1-7任一项所述制备方法,其特征在于,所述还原糖为木糖和/或葡萄糖。
9.根据权利要求1-8任一项所述制备方法,其特征在于,所述真空干燥的工艺条件为:干燥温度80-130℃,真空度0.05-0.1MPa,干燥时间30-180分钟。
10.根据权利要求1-9任一项所述制备方法,其特征在于,所述pH调节剂为柠檬酸、苹果酸、酒石酸、乳酸、氢氧化钠和氢氧化钾中的一种或两种以上。
11.一种根据权利要求1-10任一项所述制备方法制备的非肉源浓郁肉味酵母抽提物。
12.权利要求11所述非肉源浓郁肉味酵母抽提物在食品中的应用。
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