阅读说明：本技术 一种焦香咖啡香肉味香精制备方法及其产品 (Preparation method of burnt coffee-flavored meat-flavored essence and product thereof ) 是由 赵国忠 冯宜旭 李树 姚云平 王玉荣 于 2019-10-29 设计创作，主要内容包括：本发明公开了一种焦香咖啡香肉味香精制备方法及其产品,包括,豆粕蒸汽汽爆处理：将豆粕在压力1～2MPa下保持0.5～5min后,打开汽爆开关进行爆破处理；超声波处理：汽爆后的豆粕与大豆油按照1:5的比例进行混合,使豆粕完全浸入大豆油中,浸泡4h后,置于涡旋震荡仪上涡旋30min,将涡旋震荡处理后的混合物在温度为50～60℃、超声波频率为50～80kHz的条件下超声处理0.5～1h,即得所述焦香咖啡香肉味香精,其中醇类含量为30～34％,醛类含量为0.8～4％,酮类含量为6～18％,吡嗪类物质含量为0.76～2.0mg/kg。(The invention discloses a preparation method of a burnt coffee fragrant meat flavor and a product thereof, wherein the preparation method comprises the following steps of performing steam explosion treatment on bean pulp: keeping the soybean meal under the pressure of 1-2 MPa for 0.5-5 min, and then opening a steam explosion switch for explosion treatment; ultrasonic treatment: mixing the steam exploded soybean meal and soybean oil according to a ratio of 1:5, completely immersing the soybean meal into the soybean oil, soaking for 4 hours, placing the soybean meal on a vortex oscillator for vortex for 30 minutes, and carrying out ultrasonic treatment on the mixture subjected to the vortex oscillation for 0.5-1 hour under the conditions that the temperature is 50-60 ℃ and the ultrasonic frequency is 50-80 kHz, so as to obtain the burnt coffee flavored meat essence, wherein the alcohol content is 30-34%, the aldehyde content is 0.8-4%, the ketone content is 6-18%, and the pyrazine substance content is 0.76-2.0 mg/kg.)

1. A preparation method of a burnt coffee aroma meat flavor essence is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,

and (3) bean pulp moistening treatment: mixing the bean pulp raw material with water according to the mass ratio of 1: 0.5-1 to obtain bean pulp after being moistened with water;

steam explosion treatment of soybean meal: keeping the moisturized bean pulp under the pressure of 1-2 MPa for 0.5-5 min, and then opening a steam explosion switch for explosion treatment;

ultrasonic treatment: mixing the steam-exploded soybean meal and soybean oil according to the mass ratio of 1: 5-8, soaking for 4 hours, placing on a vortex oscillation instrument for vortex for 30min, carrying out ultrasonic treatment on the mixture subjected to vortex oscillation treatment, and separating oil solution to obtain the burnt coffee fragrant meat flavor essence.

2. The method for preparing the burnt coffee flavored meat flavor of claim 1, wherein: the water content of the moistened soybean meal is 5.5-25%.

3. The method for preparing the burnt coffee flavored meat flavor of claim 2, wherein: the moisture content of the moistened soybean meal is 15%.

4. The method for preparing the burnt coffee flavored meat flavor of claim 1, wherein: and keeping the bean pulp after being moistened with water under the pressure of 1-2 MPa for 0.5-5 min, wherein the pressure of 1.5MPa is kept for 5 min.

5. The method for preparing the burnt coffee flavored meat flavor of claim 1, wherein: and (3) performing ultrasonic treatment, wherein the mass ratio of the soybean meal after steam explosion to the soybean oil is 1: 5-8.

6. The method for preparing the burnt coffee flavored meat flavor of claim 1, wherein: and ultrasonically treating the mixture subjected to vortex oscillation treatment, wherein the ultrasonic treatment temperature is 50-60 ℃, the ultrasonic frequency is 50-80 kHz, and the ultrasonic treatment time is 0.5-2 h.

7. The method for preparing the burnt coffee flavored meat flavor of claim 6, wherein: and (3) carrying out ultrasonic treatment, wherein the ultrasonic power is 60kHz, the ultrasonic temperature is 70 ℃, and the ultrasonic time is 0.8 h.

8. The roast coffee-flavored meat flavor prepared by the method of any one of claims 1 to 7, wherein: the burnt coffee aroma meat flavor comprises 30-34% of alcohol, 0.8-4% of aldehyde, 6-18% of ketone and 0.76-2.0 mg/kg of pyrazine substances.

Technical Field

The invention belongs to the technical field of essence application, and particularly relates to a preparation method of a burnt coffee flavored meat essence and a product thereof.

Background

Steam explosion is a hydrothermal pretreatment method, and the main working principle is that raw materials are placed in a high-temperature and high-pressure environment, the raw materials are swelled by superheated liquid, pores are filled with steam, then high pressure is rapidly removed at millisecond-level speed, so that the superheated liquid in the gaps of the raw materials is rapidly vaporized, cells are exploded due to instant expansion of the volume, cell walls are broken to form multiple pores, and small molecular substances are released from the cells. The steam explosion method is widely applied to the pretreatment process of high-efficiency utilization of low-quality raw materials due to low cost, less energy consumption and no pollution, and has great potential for recycling wastes.

The soybean meal contains about 50% protein and is also known for its balanced amino acid composition and high lysine content compared to other vegetable protein sources. In addition, about 16% of the polysaccharides in the soybean meal, most of which are cellulose and more than half of which are pectic substances as a functional ingredient, form a complex matrix and polymerize with cell wall proteins, and these complex matrix components may affect the availability and extractability of proteins. At present, except being widely applied to animal feed, the soybean meal is rarely applied in other fields, so that the higher application value of the soybean meal is not fully utilized.

At present, the preparation of essence is to firstly determine the fragrance type, fragrance note, application and grade of the essence, then consider the composition of the essence, and compound the essence extracted from natural animals and plants or artificially synthesized according to different proportions to prepare the essence. However, this method is complicated, requires the study of the addition and ratio of different flavors, and is inefficient.

Disclosure of Invention

This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.

The present invention has been made in view of the above and/or other problems associated with the prior art methods of making perfumes.

Therefore, the invention aims to overcome the defects of the existing essence preparation method and provide a preparation method of the burnt coffee aroma meat flavor essence.

In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing meat-flavor essence with burnt coffee flavor comprises,

and (3) bean pulp moistening treatment: mixing the bean pulp raw material with water according to the mass ratio of 1: 0.5-1 to obtain moistened bean pulp;

steam explosion treatment of soybean meal: keeping the moisturized bean pulp under the pressure of 1-2 MPa for 0.5-5 min, and then opening a steam explosion switch for explosion treatment;

ultrasonic treatment: mixing the steam-exploded soybean meal and soybean oil according to the mass ratio of 1: 5-8, soaking for 4 hours, placing on a vortex oscillation instrument for vortex for 30min, carrying out ultrasonic treatment on the mixture subjected to vortex oscillation treatment, and separating oil solution to obtain the burnt coffee fragrant meat flavor essence.

As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: the water content of the moistened soybean meal is 5.5-25%.

As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: the water content of the bean pulp after being moistened with water is 15 percent.

As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: and keeping the bean pulp after being moistened with water under the pressure of 1-2 MPa for 0.5-5 min, wherein the pressure of 1.5MPa is kept for 5 min.

As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: and (3) performing ultrasonic treatment, wherein the mass ratio of the soybean meal after steam explosion to the soybean oil is 1: 5-8.

As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: and ultrasonically treating the mixture subjected to vortex oscillation treatment, wherein the ultrasonic treatment temperature is 50-60 ℃, the ultrasonic frequency is 50-80 kHz, and the ultrasonic treatment time is 0.5-2 h.

As a preferred scheme of the preparation method of the burnt coffee aroma meat flavor, the method comprises the following steps: the ultrasonic treatment is carried out, wherein the ultrasonic power is 60kHz, the ultrasonic temperature is 70 ℃, and the ultrasonic time is 0.8 h.

Another object of the present invention is to provide a fast and simple process for preparing the meat-flavored essence with coffee aroma.

In order to solve the technical problems, the invention provides the following technical scheme: the burnt coffee flavored meat essence does not need to be additionally added with a carbon source in the preparation process, and the preparation and extraction time is finished within 5 hours, wherein the alcohol content is 30-34%, the aldehyde content is 0.8-4%, the ketone content is 6-18%, and the pyrazine substance content is 0.76-2.0 mg/kg.

The invention has the beneficial effects that:

(1) the invention provides a preparation method of a fragrant coffee meat flavor, which has a quick and rapid preparation and extraction process, takes bean pulp as a raw material, firstly carries out water moistening treatment on the bean pulp, then carries out steam explosion treatment on the bean pulp to promote the decomposition and utilization of substances which are difficult to decompose in the bean pulp, greatly improves the efficiency of decomposing polysaccharide and macromolecular protein into monosaccharide and micromolecular protein in the bean pulp, increases carbon source substances because the polysaccharides which are difficult to degrade such as cellulose and the like are decomposed, can better generate Maillard reaction in a high-temperature environment in the steam explosion process without additionally adding a carbon source to generate better flavor substances, combines ultrasonic treatment to be beneficial to effectively dissolving out the flavor substances, and the prepared fragrant coffee meat flavor has 30-34% of alcohol content, 1.2-1.7 times of the bean pulp which is not subjected to steam explosion and 0.8-4% of aldehyde content, the content of the ketones is 4.6-6.6 times that of a sample which is not subjected to steam explosion treatment, the content of the ketones is 6-18%, the content of the ketones is 2-6 times that of the sample which is not subjected to steam explosion treatment, the content of the pyrazine substances is 0.76-2.0 mg/kg, the content of the pyrazine substances in the sample which is not subjected to steam explosion treatment is 0, and the response value on the aromatic component and ammonia substance sensors is remarkably higher than that of the sample which is not subjected to steam explosion treatment through electronic nose analysis.

(2) Aiming at the defects that the traditional essence preparation method is complex in process and low in efficiency because the essence is prepared by compounding the essences extracted from natural animals and plants or artificially synthesized according to different proportions, the invention prepares the fragrant coffee aroma meat essence by using bean pulp as a raw material, firstly performing moistening treatment, then performing steam explosion treatment on the bean pulp and combining ultrasonic treatment.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:

FIG. 1 is a graph comparing soybean meal samples treated by different steam explosion pressures in the practice of the present invention.

Fig. 2 is a diagram of odor and mass peaks of soybean meal after different steam explosion pressure treatments in the implementation of the invention.

Fig. 3 is an electron microscope image of the structure of the soybean meal after different steam explosion pressures in the implementation of the invention.

Fig. 4 is an infrared chromatogram of the structure of the soybean meal after different steam explosion pressures are processed in the implementation of the invention.

Fig. 5 is an ultraviolet chromatogram of the protein content of soybean meal after different steam explosion pressures are processed in the embodiment of the invention.

Fig. 6 is an electron nose radar plot of soybean meal samples processed under different conditions in the practice of the present invention.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.

Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.

Steam explosion equipment: QBS-80, Hainan Zhengdao Qibao environmental protection science and technology Co., Ltd;

vortex oscillation instrument: Vortex-Genie 2, Beijing Yingshengtai science and technology, Inc.;

an ultrasonic oscillator: YH-180D, Shanghai, Hao scientific instruments, Inc.;

gas chromatography-Mass spectrometer (GC-MS), QP2010 Plus, Shimadzu;

scanning electron microscope: SU1510, hitachi;

fourier Infrared Spectroscopy (FT-IR): IS50, Thermo Nicolet;

ultraviolet visible near-infrared spectrophotometer: UV 3600Plus, shimadzu;

liquid chromatograph: agilent 1200;

an electronic nose: PEN3, Beijing Yingshengtai science and technology, Inc.;

sources of soybean meal: the soybean meal was purchased from the Limin spices Co., Ltd, Tianjin.