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Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material

A flavoring material and mutton technology, which is applied in the field of food flavoring material processing, can solve the problems of waste, poor protein solubility, etc., and achieve the effect of satisfying the taste and increasing added value

Active Publication Date: 2014-01-08
XINJIANG ARMAN HALAL FOOD IND GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, corn gluten powder is the leftovers of corn wet process to produce starch or monosodium glutamate produced by monosodium glutamate factory. The protein content of corn gluten powder is relatively high. a lot of waste

Method used

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  • Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material
  • Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material
  • Muttony flavoring material manufactured by means of mutton fat control and oxidation and method for manufacturing muttony flavoring material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1: Determination of the formula for preparing mutton-flavored flavoring by controlling the oxidation of mutton fat

[0031] The formula of the mutton-flavored flavoring material is determined to use corn gluten powder enzymatic hydrolysis solution, D-xylose, L-cysteine ​​hydrochloride, methionine, VB1, sodium chloride and oxidized suet through many tests and experiments. The optimal scheme of the mutton-flavored flavoring was determined by an orthogonal optimization experiment with 6 factors and 3 levels. See Table 1-3 for the factor level table and results of the orthogonal test.

[0032] Table 1 Factor levels of mutton flavoring ingredients

[0033]

[0034] Table 2 Orthogonal table and results of six factors and three levels of mutton-flavored flavoring ingredients

[0035]

[0036] Table 3 Analysis of variance table for formula optimization of mutton-flavored flavoring

[0037] factor sum of squared variance degrees of freedom F ra...

Embodiment 2

[0040] Embodiment 2: the preparation method of mutton-flavor flavor material

[0041] See attached figure 1 , using the fat controlled oxidation-thermal reaction system, the method for preparing the mutton-flavored flavoring material by using the controlled oxidation of suet, the specific preparation method steps are as follows:

[0042] (1) Preparation of zein: The corn is pretreated to decolorize and destarch to obtain corn gluten powder with high protein content, pass through an 80-mesh sieve, and use ethanol extraction to prepare zein, measured in g: mL , corn gluten powder and 80% ethanol according to the material-to-liquid ratio of 1:8, after leaching in a water bath at 60°C for 5 hours, centrifuged at 3500r / min for 15 minutes, the supernatant was taken, precipitated by isoelectric point, and then freeze-dried or Hot air drying to prepare zein;

[0043] (2) Preparation of zein enzymatic hydrolysis solution: Weigh the zein in step (1), use zein as the substrate, and ...

Embodiment 3

[0050] Example 3: Optimization of process conditions for preparing mutton-flavored flavoring by controlled oxidation of mutton fat

[0051] The maillard reaction was carried out with the enzymatic hydrolysis solution, and the optimal conditions were determined according to the sensory evaluation. Adopt the scheme that embodiment two provides, enzymatic solution is 90%, xylose is 3%, L-cysteine ​​is 2%, oxidized suet is 5%, under this condition, utilizes orthogonal optimization test to The temperature, time and initial pH of the Maillard reaction were optimized, and the sensory score was used as the evaluation index. The factor level tables and results are shown in Tables 4-6.

[0052] Table 4 Factor levels of reaction conditions

[0053]

[0054] Table 5 Orthogonal table and results of three factors and three levels of mutton-flavored flavoring conditions

[0055] serial number A temperature / ℃ B time / h C pH D blank Score 1 110 1.0 6.0 -1 63 ...

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Abstract

The invention discloses a muttony flavoring material manufactured by means of mutton fat control and oxidation and a method for manufacturing the muttony flavoring material. The method includes decoloring corns and removing starch of the corns to obtain corn protein powder with a high protein content; manufacturing corn alcohol-soluble proteins from the corn protein powder by means of ethanol immersion extraction; manufacturing corn protein powder enzymatic hydrolysate or corn alcohol-soluble protein enzymatic hydrolysate by means of enzymolysis; adding, by weight, 1.3% of L-cysteine hydrochloride, 0.5% of VB1 (vitamin B1), 0.2% of methionine, 2% of sodium chloride and 3% of D-xylose into 88% of the corn protein powder enzymatic hydrolysate or the corn alcohol-soluble protein enzymatic hydrolysate and 5% of oxidized mutton fat, and enabling the corn protein powder enzymatic hydrolysate or the corn alcohol-soluble protein enzymatic hydrolysate, the oxidized mutton fat, the L-cysteine hydrochloride, the VB1, the methionine, the sodium chloride and the D-xylose to carry out Maillard reaction so as to manufacture the novel muttony flavoring material. The muttony flavoring material and the method have the advantages that the natural muttony flavoring material is rich in muttony flavor, an effective way for further processing and utilizing the corn protein powder is provided, and additional value of the corn protein powder is increased.

Description

technical field [0001] The invention belongs to the technical field of food flavoring processing, in particular, the invention relates to the technical field of preparing mutton-flavored flavoring by controlled oxidation of suet and a preparation method thereof. Background technique [0002] Meat-flavored flavorings are more and more popular due to their plump meaty taste, rich nutrition, and not easy to cause people to gain weight. "Fat oxidation-thermal reaction" to prepare meat-flavored flavorings is proposed for the inconspicuous characteristic aroma (ie flavor) of different types of meat such as beef, chicken, and mutton. It uses fat as a raw material to obtain fat oxidation products by controlling fat oxidation, and the fat oxidation products participate in a thermal reaction (Maillard reaction) to prepare meat-flavored flavorings. Morton's research shows that the large amount of C produced by fat-controlled oxidation 6 -C 10 Oxidation products such as aliphatic ald...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/26
Inventor 敬思群李桓宇
Owner XINJIANG ARMAN HALAL FOOD IND GRP CO LTD
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