阅读说明：本技术 一种牛肉味酵母抽提物及其制备方法 (Beef-flavor yeast extract and preparation method thereof ) 是由 王俊林 马丽娅 张佳斌 郭芳芳 于 2020-07-02 设计创作，主要内容包括：本发明公开了一种牛肉味酵母抽提物及其制备方法。牛肉加水制成肉浆,过胶体磨匀浆后灭酶冷却；将牛肉浆与碱性蛋白酶、风味蛋白酶进行两阶段酶解,结束后进行灭酶处理。牛油加热融化,通入定量空气搅拌反应3-4h,制备氧化牛油。在热反应装置中加入酵母抽提物、牛肉酶解液、氧化牛油等,加热反应,随后后冷却至室温,真空浓缩,即得。本发明的工艺能有效激发出原材料中的小分子的醇、醛、酮、酯等多种风味物质和热反应风味前体物质,与美拉德反应相互作用的产物能具有浓郁牛肉风味香气,为牛肉味酵母抽提物提供牛肉特征风味奠定基础,再以碱性蛋白酶与风味蛋白酶对牛肉浆进行分解后,使得最终制得的抽提物牛肉风味浓郁,鲜味足,应用领域宽广。(The invention discloses a beef flavor yeast extract and a preparation method thereof. Adding water into beef to prepare meat pulp, homogenizing by a colloid mill, inactivating enzyme and cooling; the beef pulp is subjected to two-stage enzymolysis with alkaline protease and flavourzyme, and enzyme deactivation treatment is carried out after the two-stage enzymolysis is finished. Heating and melting the beef tallow, introducing quantitative air, and stirring for reaction for 3-4h to prepare the oxidized beef tallow. Adding yeast extract, beef enzymolysis liquid, oxidized beef fat and the like into a thermal reaction device, heating for reaction, then cooling to room temperature, and carrying out vacuum concentration to obtain the beef cattle feed. The process can effectively excite various flavor substances such as micromolecules, alcohol, aldehyde, ketone, ester and the like in the raw materials and thermal reaction flavor precursor substances, the product interacted with the Maillard reaction can have heavy beef flavor and fragrance, a foundation is laid for providing beef characteristic flavor for the beef yeast extract with beef flavor, and the alkaline protease and the flavor protease are used for decomposing the beef pulp, so that the finally prepared extract beef has heavy beef flavor, sufficient delicate flavor and wide application field.)

1. A beef-flavored yeast extract comprising:

60-70 parts of yeast extract, 20-25 parts of beef enzymolysis liquid and 3-4 parts of oxidized beef tallow.

2. The yeast extract of claim 1, further comprising:

4-6 parts of saccharides, 6-11 parts of amino acid, 2-3 parts of vitamin, 3-4 parts of sodium chloride and 2-4 parts of spice.

3. Yeast extract according to claim 2, wherein:

the saccharides are prepared by mixing glucose and xylose according to the mass ratio of 1: 1;

the amino acid is prepared by mixing (2-3) parts by mass, (1-2) parts by mass and (1-2) parts by mass of L-cysteine, L-cystine, L-glycine, L-glutamic acid and L-methionine;

the vitamin is thiamine;

the spice is prepared by mixing star anise and dried orange peel according to the mass ratio of 1:1.

4. A method for preparing the beef flavor yeast extract of any one of claims 1 to 3, comprising:

(1) preparing beef enzymolysis liquid: adding water into beef, beating into beef slurry, grinding with colloid mill, homogenizing, heating in water bath to inactivate enzyme, and cooling to obtain beef slurry; carrying out enzymolysis on beef slurry by alkaline protease and then carrying out enzymolysis by flavourzyme to obtain enzymolysis meat slurry; carrying out enzyme deactivation treatment on the enzymolysis meat pulp to obtain beef enzymolysis liquid for later use;

(2) preparing oxidized butter: heating and melting beef tallow, introducing air and stirring for reaction when the temperature rises to 160 ℃, and obtaining oxidized beef tallow for later use;

(3) thermal reaction: adding yeast extract, beef enzymolysis liquid, oxidized beef tallow, saccharides, amino acid, sodium chloride and spices into a thermal reaction device for thermal reaction, and cooling to room temperature after the reaction is finished;

(4) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the beef flavor yeast extract.

5. The method of claim 4, wherein:

the feed-liquid ratio of the beef and water in the step (1) is 1:1.5-2, the heating temperature is 85-90 ℃, and the heating time is 5-10 min;

the enzymolysis temperature of the alkaline protease is 50-55 ℃, the enzymolysis time is 2-3h, the enzymolysis temperature of the flavourzyme is 50-55 ℃, and the enzymolysis time is 3-4 h;

the enzyme deactivation temperature is 90-95 ℃, and the enzyme deactivation time is 20-25 min.

6. The method of claim 5, wherein:

the mass ratio of the beef paste to the alkaline protease is 90-100: 0.1-0.2; the mass ratio of the beef paste to the flavourzyme is 90-100: 0.1-0.2.

7. The method of claim 4, wherein:

the air inlet flow rate in the step (2) is 300-400L/(h-kg), the stirring speed is 400 r/min, the reaction temperature is 150-160 ℃, and the reaction time is 3-4 h.

8. The method of claim 4, wherein:

the thermal reaction temperature in the step (3) is 105-110 ℃, and the reaction time is 35-40 min;

the cooling time is not more than 30 min.

9. A yeast extract from beef produced by the method of any one of claims 4 to 8.

10. Use of the yeast extract of beef obtained by the method of claims 1-3 and 9 in the field of food processing including but not limited to processing meat products, instant food and seasonings.

Technical Field

The invention relates to the field of food, in particular to a preparation method of beef flavor yeast extract and the beef flavor yeast extract prepared by the method.

Background

The yeast extract is widely applied to the industries of instant noodles, meat products, seasonings and the like as a food ingredient. The yeast extract had a bouillon aroma, but the characteristic flavor was not evident. Thermal reaction studies of meat flavor spices have been conducted in countries such as the united states, japan, and germany, but there is no study report on products related to yeast extracts having significant characteristic flavors. Since the early 60 s, many researchers have reported that non-volatile precursor substances with the aroma of cooked meat are water-soluble components extracted from myogenic meat, which are diverse in composition, with the most important aroma precursor substances including amino acids, peptides, reducing sugars (especially glucose, fructose and ribose) and nucleotides (especially disodium 5' -inosinate, i.e., IMP).

Maillard reaction ofMaillard) The reaction is key to the development of meaty. During the maturation of meat, amino acids (from enzymatic hydrolysis), ribose and ribose-5-phosphate (from the degradation of ATP and IMP) are released, as well as glucose, fructose (from glycolysis). During the heating, the contents of amino acids and reducing sugars were tested and it was found that cysteine and ribose were significantly reduced, thereby producingMortonThe "reaction product" meat flavor patent, et al, describes the heat treatment of cysteine (optionally with other amino acids) and ribose (or other reducing sugars, pentoses being more reactive than hexoses).

Although current yeast extracts have been reported in flavour studies, the study of characteristic meat flavour is not in depth. In the existing research, the thermal reaction flavor of the yeast extract is concentrated on the thermal reaction of hydrolyzed animal protein and the yeast extract to generate the characteristic meat flavor, and no research report of related products exists on the characteristic reaction of fat oxidation products. How to control the oxidation degree of fat and provide the thermal reaction for the oxidation of the fat to form a small molecular flavor precursor is a great concern in the industry at present.

Based on the analysis, a beef flavor yeast extract which can effectively excite various flavor substances such as small molecular alcohols, aldehydes, ketones, esters and the like in the raw materials and thermal reaction flavor precursors and can produce a product with strong beef flavor fragrance by the interaction with the Maillard reaction and a preparation method thereof are urgently needed by the industry at present.

Disclosure of Invention

In view of the above defects, the invention discloses a sauce-flavor yeast extract which has unique sauce flavor, sufficient delicate flavor, long flavor after being eaten, high taste coordination and suitability for the fields of meat products, instant foods, seasonings and the like. The invention is realized by adopting the following process:

a beef-flavored yeast extract comprising:

60-70 parts of yeast extract, 20-25 parts of beef enzymolysis liquid and 3-4 parts of oxidized beef tallow.

Further, the beef flavor yeast extract also comprises:

4-6 parts of saccharides, 6-11 parts of amino acid, 2-3 parts of vitamin, 3-4 parts of sodium chloride and 2-4 parts of spice.

Further, the saccharide is prepared by mixing glucose and xylose according to the mass ratio of 1: 1; the amino acid is prepared by mixing (2-3) parts by mass, (1-2) parts by mass and (1-2) parts by mass of L-cysteine, L-cystine, L-glycine, L-glutamic acid and L-methionine; the vitamin is thiamine; the spice is prepared by mixing star anise and dried orange peel according to the mass ratio of 1:1.

The invention also discloses a method for preparing any beef flavor yeast extract, which comprises the following steps:

(1) preparing beef enzymolysis liquid: adding water into beef, beating into beef slurry, grinding with colloid mill, homogenizing, heating in water bath to inactivate enzyme, and cooling to obtain beef slurry; carrying out enzymolysis on beef slurry by alkaline protease and then carrying out enzymolysis by flavourzyme to obtain enzymolysis meat slurry; carrying out enzyme deactivation treatment on the enzymolysis meat pulp to obtain beef enzymolysis liquid for later use;

(2) preparing oxidized butter: heating and melting beef tallow, introducing air and stirring for reaction when the temperature rises to 160 ℃, and obtaining oxidized beef tallow for later use;

(3) thermal reaction: adding yeast extract, beef enzymolysis liquid, oxidized beef tallow, saccharides, amino acid, sodium chloride and spices into a thermal reaction device for thermal reaction, and cooling to room temperature after the reaction is finished;

(4) and (3) vacuum concentration: and (3) carrying out vacuum concentration on the yeast extract after the thermal reaction is finished until the solid content is more than 65%, thus obtaining the beef flavor yeast extract.

Further, the feed-liquid ratio of the beef and the water in the step (1) is 1:1.5-2, the heating temperature is 85-90 ℃, and the heating time is 5-10 min; the enzymolysis temperature of the alkaline protease is 50-55 ℃, the enzymolysis time is 2-3h, the enzymolysis temperature of the flavourzyme is 50-55 ℃, and the enzymolysis time is 3-4 h; the enzyme deactivation temperature is 90-95 ℃, and the enzyme deactivation time is 20-25 min.

Further, the mass ratio of the beef pulp to the alkaline protease is 90-100: 0.1-0.2; the mass ratio of the beef paste to the flavourzyme is 90-100: 0.1-0.2.

Further, the air inlet flow rate in the step (2) is 400L/(h.kg) at 300-.

Further, the thermal reaction temperature in the step (3) is 105-;

the cooling time is not more than 30 min.

The invention also discloses a beef yeast extract prepared by any one of the methods.

The invention also discloses application of the beef yeast extract prepared by the method in the field of food processing, including but not limited to processing meat products, instant foods and seasonings.

The invention has the beneficial effects that:

the process can effectively excite various flavor substances such as micromolecules, alcohol, aldehyde, ketone, ester and the like in the raw materials and thermal reaction flavor precursor substances, the product interacted with the Maillard reaction can have heavy beef flavor and fragrance, a foundation is laid for providing beef characteristic flavor for the beef yeast extract with beef flavor, and the alkaline protease and the flavor protease are used for decomposing the beef pulp, so that the finally prepared extract beef has heavy beef flavor, sufficient delicate flavor and wide application field.

Detailed Description