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Preparation method of beef proteins with high adsorption property to flavor components

A flavor ingredient, high adsorption technology, applied in the field of beef protein, can solve the problems of changing the adsorption capacity of protein to flavor ingredients, increasing the interaction between protein molecules, changing the protein adsorption capacity, etc., to achieve improved adsorption capacity, simple process, no environment. The effect of pollution

Active Publication Date: 2019-01-11
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technologies disclosed about improving the adsorption capacity of meat protein to flavor components mainly include: 1) changing the concentration of meat protein, changing the surface tension between protein molecules, and then changing the adsorption capacity of protein to flavor components; The hydroxyl radical oxidation system induces the oxidation reaction of meat protein, increases the interaction between protein molecules, and then changes the protein's ability to adsorb flavor components; these methods are complicated to operate and require the introduction of chemical reagents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Fresh beef is first diced and minced to remove fat and connective tissue visible to the naked eye, and then the beef sample is degreased by Soxhlet extraction to obtain beef crude protein. The extracted beef crude protein is processed by pulsed microwave, the microwave output power is controlled to 20W, the microwave output duty cycle is 60%, the pulse width is 100ms, the frequency is 2400MHz, the phase is 0°, and the processing time is 100s, and the processed beef Add 50 μL of 2-heptanone, methyl laurate, 3-methanal, and nonanal flavor substances with concentrations of 2ppm, 2ppm, 5ppm, and 5ppm to the protein, and then use solid-phase microextraction and gas chromatography-mass spectrometry. technology (SPME‐GC‐MS) for separation, identification and enumeration of flavor compounds. The adsorption capacity of flavor compounds by non-pulse microwave-treated beef protein was compared and analyzed. After testing, the adsorption capacity of beef protein to flavor componen...

Embodiment 2

[0030] Fresh beef is first diced and minced to remove fat and connective tissue visible to the naked eye, and then the beef sample is degreased by Soxhlet extraction to obtain beef crude protein. The extracted beef crude protein was processed by pulse microwave, the microwave output power was 20W, the microwave output duty cycle was 5%, the pulse width was 100ms, the frequency was 2500MHz, the phase was 180°, and the processing time was 100s. Freeze-drying, crushing and passing through a 35-mesh sieve to obtain beef protein. Add 50 μL of 2-heptanone, methyl laurate, 3-methylthiopropanal, and n-nonanal flavor substances with a concentration of 2ppm, 2ppm, 5ppm, and 5ppm to the processed beef protein. After testing, the obtained The adsorption capacity of beef protein to flavor components such as 2-heptanone, methyl laurate, 3-methylthiopropanal, and n-nonanal increased by 25%, 28%, 35%, and 40%, respectively.

Embodiment 3

[0032] Fresh beef is first diced and minced to remove fat and connective tissue visible to the naked eye, and then the beef sample is degreased by Soxhlet extraction to obtain beef crude protein. The extracted beef crude protein was processed by pulse microwave, the microwave output power was 500W, the microwave output duty cycle was 5%, the pulse width was 100ms, the frequency was 2500MHz, the phase was 0°, and the processing time was 5s. Freeze-drying, crushing and passing through a 100-mesh sieve to obtain beef protein. Add 50 μL of 2-heptanone, methyl laurate, 3-methylthiopropanal, and n-nonanal flavor substances with a concentration of 2ppm, 2ppm, 5ppm, and 5ppm to the processed beef protein. After testing, the obtained The adsorption capacity of beef protein to flavor components such as 2‐heptanone, methyl laurate, 3‐methylthiopropanal and n-nonanal increased by 25%, 30%, 32% and 45%, respectively.

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Abstract

The invention discloses a preparation method of beef proteins with high adsorption property to flavor components. The method comprises the following steps: (1) removing impurities from fresh beef, dicing and mincing; (2) degreasing beef samples to obtain crude beef proteins; (3) performing pulse microwave treatment on the extracted crude beef proteins, wherein the output power of the pulse microwaves is 20-500W, the microwave output duty ratio is 5-60%, the pulse width is 10-100ms, the frequency is 2400-2500MHz, the phase is 0-180 degrees, and the pulse microwave treatment time is 5-100seconds; and (4) performing vacuum freeze drying, grinding into powder, and screening, thereby obtaining the beef proteins with high adsorption property to flavor components. According to the beef proteins prepared by the method disclosed by the invention, the adsorption capacity of flavoring compounds can be wholly improved by 20-50%.

Description

technical field [0001] The invention relates to beef protein, in particular to a method for preparing beef protein with high adsorption performance for flavor components. Background technique [0002] Aroma and flavor are one of the key factors affecting consumers' purchase of food. The accumulation of meat flavor is mainly due to the compounds formed by fat oxidation, Maillard reaction, protein degradation, thiamine degradation and other pathways. The formation mechanism and composition Complex and changeable. Food aromas originate from the release of volatile components in foods, and the concentrations required to elicit sensory responses to flavor compounds are very small, often only a few parts per billion for some compounds. In addition, the difference between pleasant or unpleasant odors is often due to small changes in the concentration of flavoring substances. [0003] Given that sensory organs can discern small differences in changes in flavor levels, changes in t...

Claims

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Application Information

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IPC IPC(8): A23L5/30
CPCA23L5/34
Inventor 韩忠蔡梦洁孙大文成军虎余旭聪
Owner SOUTH CHINA UNIV OF TECH
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