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A kind of all-natural edible spice package and method for inhibiting the production of pyrogenic bound carboxymethyl lysine in traditional stewed meat products

A technology of carboxymethyllysine and edible flavors, which is applied in food science, food ingredients as taste improvers, etc., can solve the problem of reduction, achieve strong operability, and inhibit the formation of bound carboxymethyllysine , strong applicability

Active Publication Date: 2021-05-07
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention aims to solve the problem of reducing the content of bound carboxymethyl lysine produced in large quantities in braised meat products during thermal processing, and provides a method for inhibiting the generation of thermogenic bound carboxymethyl lysine in traditional braised meat products. All Natural Flavor Packets

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 500 g of fresh pork tenderloin, remove the superficial fascia and white connective tissue, boil 1500 g of water with an induction cooker, add the whole piece of meat to the boiling water, cook at 100°C for one hour, and then quickly put it in an ice water bath to cool for 30 minute. After chopping, randomly select 50 g of meat samples and grind them in a blender, weigh a certain amount of samples and reduce them with sodium borohydride for 12 hours; then use chloroform-methanol mixture (volume ratio 2:1) to centrifuge to remove fat and precipitate Protein; the protein was hydrolyzed with hydrochloric acid at 110°C for 24 hours and then added a certain amount 4 -CML internal standard, purified with MCX solid-phase extraction column, blown dry with nitrogen, dissolved in 80% methanol solution and passed through a 0.22 μm filter membrane to obtain the test solution, and quantitatively analyzed the CML in the sample by tandem mass spectrometry.

Embodiment 2

[0021] Take 500 g pork tenderloin, remove the superficial fascia and white connective tissue on the surface, weigh 10.2 g of nine common spices (star anise 3 g, cumin 2 g, cinnamon bark, bay leaf, angelica, kaempferen, 1 g each, tangerine peel, Cao Guo 0.5 g each, cardamom 0.2 g) in the material bag, boil 1500 g of water with an induction cooker, then add the whole piece of meat and the material bag to the boiling water at the same time, stir evenly and cook at 100 ° C for one hour, then quickly put Cool in an ice water bath for 30 minutes. After chopping, randomly select 50 g of meat samples and grind them in a blender, weigh a certain amount of samples and reduce them with sodium borohydride for 12 hours; then use chloroform-methanol mixture (volume ratio 2:1) to centrifuge to remove fat and precipitate Protein; the protein was hydrolyzed with hydrochloric acid at 110°C for 24 hours and then added a certain amount 4 -CML internal standard, purified with MCX solid-phase extr...

Embodiment 3

[0023] Take 500 g pork tenderloin, remove the superficial fascia and white connective tissue, weigh 45 g non-iodized salt, boil 1500 g water with an induction cooker, then add the whole piece of meat and salt to the boiling water at the same time and stir evenly in 100 After cooking at ℃ for one hour, quickly put it into an ice-water bath to cool for 30 minutes. After chopping, randomly select 50 g of meat samples and grind them in a blender, weigh a certain amount of samples and reduce them with sodium borohydride for 12 hours; then use chloroform-methanol mixture (volume ratio 2:1) to centrifuge to remove fat and precipitate Protein; the protein was hydrolyzed with hydrochloric acid at 110°C for 24 hours and then added a certain amount 4 -CML internal standard, purified with MCX solid-phase extraction column, blown dry with nitrogen, dissolved in 80% methanol solution and passed through a 0.22 μm filter membrane to obtain the test solution, and quantitatively analyzed the CM...

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Abstract

The invention provides an all-natural edible spice package and a method for inhibiting the production of pyrogen-bound carboxymethyllysine in traditional stewed meat products. The spice package includes the following components by weight: 2.25-5.25 parts of star anise, 1.5-3.5 parts of fennel, 0.75-1.75 parts of cinnamon, 0.75-1.75 parts of bay leaves, 0.75-1.75 parts of Angelica dahurica, and 0.75-1.75 parts of Kaempferia , 0.38-0.88 parts of tangerine peel, 0.38-0.88 parts of grass fruit, 0.15-0.35 parts of cardamom. The invention achieves the purpose of significantly reducing the generation of pyrogen-bound carboxymethyl lysine by adding compound natural edible spices rich in natural antioxidants such as phenols and flavonoids in the stewed pork process. The invention is safe and reliable, has simple process steps, low cost and strong operability, and has great market potential and application promotion value.

Description

technical field [0001] The invention relates to the technical field of animal product processing, in particular to an all-natural edible spice package and a method for inhibiting the formation of bound carboxymethyl lysine during thermal processing of stewed meat. [0002] technical background [0003] Food-borne advanced glycation endproducts (advanced glycation endproducts, AGEs) are mainly a series of complex organic substances with relatively stable chemical structures produced at the end of the Maillard reaction under non-enzymatic reaction conditions. Produced in pathways such as autooxidation, lipid peroxidation and ascorbic acid oxidation. Because the accumulation of food-borne AGEs in the human body is related to the occurrence of various diseases such as cardiovascular disease and diabetes, it is one of the research hotspots in the field of food in recent years to find out the mechanism of the influence of processing and storage on the content of AGEs and their inhi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/14A23L13/40A23L5/20
CPCA23V2002/00A23L5/27A23L13/428A23L27/14A23V2200/16
Inventor 黄轶群陈铭赖克强樊玉霞王发祥刘永乐李湘君
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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