阅读说明：本技术 一种应用滚筒干燥技术制备猪肉香精的方法 (Method for preparing pork essence by using roller drying technology ) 是由 李文方 于 2019-10-23 设计创作，主要内容包括：本发明涉及一种应用滚筒干燥技术制备猪肉香精的方法,步骤为：1).将还原糖、氨基酸、葱、姜、酵母抽提物、猪骨油、水依次加入到配料釜,搅拌,40-50℃保温,5-20分钟；2).滚筒干燥机进行预热,加压水的出口温度控制在150-180℃；3).混合均匀的原料,加入到滚筒干燥机的储槽,调节滚筒变频器,控制转速在1-10Hz,料液厚度控制在0.1-0.5毫米,料液在转鼓表面停留时间控制在1-5分钟,加压水的出口温度控制在150-180℃。收集干燥后的产物,冷却,粉碎,过40筛,得到烤肉风味的猪肉香精。本发明反应、干燥一步完成,降低成本,节约能源。香精产品风味更加浓厚,烤香自然,烹调感强,回味绵长。(The invention relates to a method for preparing pork essence by using a roller drying technology, which comprises the following steps: 1) sequentially adding reducing sugar, amino acid, shallot, ginger, yeast extract, pig bone oil and water into a batching kettle, stirring, and keeping the temperature at 40-50 ℃ for 5-20 minutes; 2) preheating by a roller dryer, and controlling the outlet temperature of pressurized water at 150-180 ℃; 3) adding the uniformly mixed raw materials into a storage tank of a roller dryer, adjusting a roller frequency converter, controlling the rotating speed to be 1-10Hz, controlling the thickness of the material liquid to be 0.1-0.5 mm, controlling the retention time of the material liquid on the surface of the roller to be 1-5 minutes, and controlling the outlet temperature of the pressurized water to be 150-180 ℃. Collecting the dried product, cooling, pulverizing, and sieving with 40 mesh sieve to obtain barbecue-flavored pork essence. The invention completes the reaction and drying in one step, reduces the cost and saves the energy. The flavor of the essence product is thicker, the baking fragrance is natural, the cooking feeling is strong, and the aftertaste is lasting.)

1. A method for preparing roast meat flavor pork essence by using a roller drying technology is characterized by comprising the following steps: the method comprises the following steps:

1) mixing of raw materials

Sequentially adding reducing sugar, amino acid, shallot, ginger, yeast extract, pork bone oil and water into a blending kettle, stirring, heating, keeping the temperature at 40-50 ℃ for 5-20 minutes;

2) preheating

The roller dryer is started to heat for preheating, and the outlet temperature of the pressurized water is controlled at 150 ℃ and 180 ℃;

3) reaction drying

Adding the uniformly mixed raw materials into a storage tank of a roller dryer, starting a preheated rotary drum, and starting to react and dry; adjusting a roller frequency converter, controlling the rotating speed at 1-10Hz, controlling the thickness of the material liquid at 0.1-0.5 mm, controlling the retention time of the material liquid on the surface of the rotary drum at 1-5 minutes, and controlling the outlet temperature of the pressurized water at 150-180 ℃. Collecting the dried product, cooling, pulverizing, and sieving with 40 mesh sieve to obtain barbecue-flavored pork essence.

2. The method for preparing barbecue-flavor pork essence according to claim 1, wherein the method comprises the following steps: the raw materials and the weight percentage thereof are as follows: glucose: 1 to 6 percent; d-xylose: 1 to 5 percent; glycine: 0 to 5 percent; l-cysteine: 0 to 4 percent; scallion: 1 to 3 percent; ginger: 0.5-3%; yeast extract (B): 20 to 50 percent; pig bone oil: 1 to 8 percent; water: 30-70%; the sum of all raw material amounts is 100%.

3. The method for preparing barbecue-flavor pork essence according to claim 2, wherein the method comprises the following steps: the raw materials and the weight percentage thereof are as follows: glucose: 2 to 6 percent; d-xylose: 1 to 3 percent; glycine: 1 to 4 percent; l-cysteine: 1 to 4 percent; scallion: 1 to 2 percent; ginger: 0.5-1%; yeast extract (B): 20 to 40 percent; pig bone oil: 3 to 8 percent; water: 50-60 percent; the sum of all raw material amounts is 100%.

4. A barbecue-flavored pork flavor prepared by the method of any one of claims 1 to 3.

Technical Field

The invention relates to a preparation method of pork essence, in particular to a method for preparing pork essence by applying a roller drying technology.

Background

The common method for preparing the powdered pork essence comprises the steps of carrying out thermal reaction, adding reducing sugar, amino acid, pig fat, hydrolyzed vegetable protein, yeast extract, pork hydrolysate and other raw materials, keeping the fluidity of the materials, controlling the water content to be about 30-70% (the water activity to be about 0.9-0.98), controlling the reaction temperature to be about 100-120 ℃ and controlling the reaction time to be about 0.5-3 hours. Adding maltodextrin, salt and other carriers into the obtained liquid product, and performing spray drying to obtain the final powdery pork essence.

The problem with this approach is that:

1) the process needs to be carried out in two steps, the production period is long, about 5-6 hours are needed from feeding to obtaining the product, and the production efficiency is influenced.

2) Product flavor. The common method for preparing the pork essence is limited by water activity and reaction temperature, wherein the water activity is about 0.9-0.98, and the temperature is about 100-. The flavor of the obtained pork essence is biased to the flavor of stewed meat, and the flavor of roasted meat is difficult to obtain.

3) And because carriers such as maltodextrin and the like are required to be added during spray drying by a common method, the content of effective components of the product can be reduced.

Disclosure of Invention

In order to overcome the defects of the prior art, the invention aims to provide a method for preparing pork essence by using a roller drying technology.

The technical scheme adopted by the invention is as follows:

the invention provides a method for preparing roast meat flavor pork essence by using a roller drying technology, which comprises the following steps:

1) mixing of raw materials

Sequentially adding reducing sugar, amino acid, shallot, ginger, yeast extract, pork bone oil and water into a blending kettle, stirring, heating, keeping the temperature at 40-50 ℃ for 5-20 minutes;

2) preheating

The roller dryer is started to heat for preheating, and the outlet temperature of the pressurized water is controlled at 150 ℃ and 180 ℃.

3) Reaction drying

Adding the uniformly mixed raw materials into a storage tank of a roller dryer, starting a preheated rotary drum, and starting to react and dry; adjusting a roller frequency converter, controlling the rotating speed at 1-10Hz, controlling the thickness of the material liquid at 0.1-0.5 mm, controlling the retention time of the material liquid on the surface of the rotary drum at 1-5 minutes, and controlling the outlet temperature of the pressurized water at 150-180 ℃. Collecting the dried product, cooling, pulverizing, and sieving with 40 mesh sieve to obtain barbecue-flavored pork essence.

In the method, the raw materials and the weight percentage thereof are as follows: glucose: 1 to 6 percent; d-xylose: 1 to 5 percent; glycine: 0 to 5 percent; l-cysteine: 0 to 4 percent; scallion: 1 to 3 percent; ginger: 0.5-3%; yeast extract (B): 20 to 50 percent; pig bone oil: 1 to 8 percent; water: 30-70%; the sum of all raw material amounts is 100%.

More preferably, in the above method, the raw materials and their weight percentages are: glucose: 2 to 6 percent; d-xylose: 1 to 3 percent; glycine: 1 to 4 percent; l-cysteine: 1 to 4 percent; scallion: 1 to 2 percent; ginger: 0.5-1%; yeast extract (B): 20 to 40 percent; pig bone oil: 3 to 8 percent; water: 50-60 percent; the sum of all raw material amounts is 100%.

The invention also provides the barbecue-flavor pork essence prepared by the method.

The invention has the following beneficial effects:

the invention completes the reaction and drying in one step, reduces the cost and saves the energy. When the essence is dried, no carrier is added, the flavor of the essence product is thicker, the aroma is natural, the cooking feeling is strong, and the aftertaste is lasting. Specifically, the method comprises the following steps:

the method of the invention uses a roller dryer, can complete the thermal reaction and the drying in one step, has a time period of about 1-5 minutes, and obviously improves the efficiency.

The material is thermally reacted while evaporating water by using a roller drying technology, the water activity is rapidly reduced from 0.9-0.98 to about 0.2-0.4, and the temperature can reach about 150-. The thermal reaction process in the process is obviously different from the conventional method, is closer to the cooking process of the roasted meat, and obtains the delicious roasted meat flavor.

By using the method of the invention, no carrier is added, and the product has higher content of effective components and is stronger.

Drawings

Figure 1 is a product ion flow diagram for GC-MS detection of two fragrances prepared in example 1 and comparative example 1.

Detailed Description

The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.