阅读说明：本技术 一种沸腾干燥法制备肉味香精的方法 (Method for preparing meat-flavor essence by fluidized drying method ) 是由 李文方 傅向乾 于 2021-09-02 设计创作，主要内容包括：本发明提供了一种沸腾干燥法制备肉味香精的方法,包括以下步骤：将原料放入湿混机混合均匀,之后放入造粒机中形成湿颗粒；将湿颗粒放入沸腾干燥机内加热得到肉味香精。本发明所述的方法使用沸腾干燥机显著提升热反应的温度,加热温度可控且稳定,原料受热均匀,能够达到并保持在140-160℃,与传统烧烤温度更接近,反应更剧烈,制备的肉味香精产品烤香突出,自然,风味更醇厚饱满。(The invention provides a method for preparing meat-flavor essence by a fluidized drying method, which comprises the following steps: putting the raw materials into a wet mixer for uniform mixing, and then putting the raw materials into a granulator to form wet granules; and (4) putting the wet granules into a boiling dryer to be heated to obtain the meat flavor essence. The method provided by the invention has the advantages that the boiling dryer is used for remarkably increasing the temperature of the thermal reaction, the heating temperature is controllable and stable, the raw materials are uniformly heated, the temperature can reach and be kept at 160 ℃ which is closer to the traditional roasting temperature, the reaction is more severe, and the prepared meat flavor essence product is outstanding in roasting aroma, natural and mellow in flavor.)

1. A method for preparing meat-flavor essence by a fluidized drying method is characterized by comprising the following steps:

(1) putting the raw materials into a wet mixer for uniform mixing, and then putting the raw materials into a granulator to form wet granules;

(2) and (4) putting the wet granules into a boiling dryer to be heated to obtain the meat flavor essence.

2. The method of claim 1, wherein: the raw materials comprise the following components in parts by weight: 40-80 parts of corn starch, 0.1-10 parts of D-xylose, 0.1-10 parts of glycine, 0.1-4 parts of L-cysteine, 1-3 parts of scallion, 1-3 parts of ginger, 5-15 parts of chicken bone oil, 5-15 parts of salt, 5-20 parts of monosodium glutamate and 1-10 parts of water.

3. The method of claim 1, wherein: the rotating speed of the wet mixer is 60-150 r/min.

4. The method of claim 1, wherein: the mesh number of the screen of the granulator is 10-20 meshes.

5. The method of claim 1, wherein: in the step (2), the heating temperature is 140-³/h。

6. A meat flavour made according to the method of any of claims 1-5.

Technical Field

The invention belongs to the technical field of food science, and particularly relates to a method for preparing meat-flavor essence by a fluidized bed drying method.

Background

The main influencing factors for preparing the meat flavor essence by thermal reaction are reaction temperature, time and water activity. The thermal reaction temperature is generally 100 ℃ to 120 ℃, and can rarely reach more than 120 ℃. The temperature specified by the food essence standard can reach 180 ℃, and the temperature is the temperature for meat to roast to generate flavor. Therefore, the roasted aroma obtained by the thermal reaction at 120 ℃ is different from the roasted flavor, is unnatural, influences the taste and flavor, and cannot meet the requirements of customers. At present, the technology for preparing the meat flavor essence at about 140-. The extrusion technology is instantaneous high temperature, can only be kept for about 10-30 seconds at 160 ℃, and has incomplete thermal reaction. The frying technology can reach 160 ℃ for a long time, but because a large amount of grease is used, the obtained thermal reaction flavor is mainly fried and has a large difference with the roasted aroma. In addition, the microwave drying technology can reach 160 ℃ in the later drying stage, but the microwave drying technology is difficult to control, is easy to generate local overheating, and can quickly rise to hundreds of degrees, so that the raw materials are carbonized and combusted.

In addition, the invention patent with the publication number of CN110638024A discloses a method for preparing pork essence by applying a roller drying technology, wherein a roller dryer is used for preheating, the outlet temperature of pressurized water is controlled at 150-.

Disclosure of Invention

In view of the above, the present invention aims to provide a method for preparing meat-flavor essence by a fluidized drying method, so as to controllably and continuously react raw materials at a higher temperature to prepare essence with a flavor close to that of roasted meat.

In order to achieve the purpose, the technical scheme of the invention is realized as follows:

a method for preparing meat-flavor essence by a fluidized drying method comprises the following steps:

(1) putting the raw materials into a wet mixer for uniform mixing, and then putting the raw materials into a granulator to form wet granules;

(2) and (4) putting the wet granules into a boiling dryer to be heated to obtain the meat flavor essence.

Preferably, the raw materials comprise the following components in parts by weight: 40-80 parts of corn starch, 0.1-10 parts of D-xylose, 0.1-10 parts of glycine, 0.1-4 parts of L-cysteine, 1-3 parts of scallion, 1-3 parts of ginger, 5-15 parts of chicken bone oil, 5-15 parts of salt, 5-20 parts of monosodium glutamate and 1-10 parts of water.

Preferably, the rotational speed of the wet mixer is 60 to 150r/min, for example 60r/min, 70r/min, 80r/min, 90r/min, 100r/min, 110r/min, 120r/min, 130r/min, 140r/min, 150 r/min.

Preferably, the granulator has a mesh size of 10-20 mesh, for example 10 mesh, 15 mesh, 20 mesh.

Preferably, the heating temperature in step (2) is 140-160 ℃, for example, 140 ℃, 145 ℃, 150 ℃, 155 ℃, 160 ℃, and the heating time is 5-30min, for example, 5min, 10min, 15min, 20min, 25min, 30min,the air quantity is 1000-³H, for example, may be 1000m³/h、1100m³/h、1200m³/h、1300m³/h、1400m³/h、1500m³/h。

A meat flavor prepared by the above method.

Compared with the prior art, the method for preparing the meat-flavor essence by the fluidized drying method has the following advantages:

(1) the method of the invention uses a boiling dryer to obviously increase the temperature of thermal reaction, the heating temperature is controllable and stable, the raw materials are uniformly heated, can reach and keep the temperature at 140-;

(2) the method provided by the invention is simple to operate, convenient to process, suitable for industrial batch production and wide in application prospect.

Detailed Description

Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs. The test reagents used in the following examples, unless otherwise specified, were all conventional food materials or ingredients; the experimental methods are conventional methods unless otherwise specified.

The present invention will be described in detail with reference to examples.

Example 1

55 parts of corn starch, 6 parts of D-xylose, 5 parts of glycine, 2 parts of L-cysteine, 1.5 parts of green onion, 1.5 parts of ginger, 6 parts of chicken bone oil, 8 parts of salt, 9 parts of monosodium glutamate and 6 parts of water are sequentially added into a wet mixer. Stirring for 10 minutes at a rotation speed of 120 revolutions per minute, and mixing uniformly. And (3) putting the uniformly mixed materials into a granulator, and granulating by using a sieve with 12 meshes. Adding the prepared particle reaction raw materials into a drying chamber of a boiling dryer, starting to heat, controlling the temperature at 150-. After the reaction is finished, cooling to 50 ℃, and crushing to obtain the chicken essence with strong roast flavor.

Example 2

50 parts of corn starch, 5 parts of D-xylose, 3 parts of glycine, 2 parts of L-cysteine, 1.5 parts of green onion, 1.5 parts of ginger, 6 parts of chicken bone oil, 9 parts of salt, 10 parts of monosodium glutamate and 8 parts of water are sequentially added into a wet mixer. Stirring for 10 minutes at a rotation speed of 120 revolutions per minute, and mixing uniformly. And (3) putting the uniformly mixed materials into a granulator, and granulating by using a sieve with 12 meshes. Adding the prepared particle reaction raw materials into a drying chamber of a boiling dryer, starting to heat, controlling the temperature at 155-. After the reaction is finished, cooling to 50 ℃, and crushing to obtain the chicken essence with strong roast flavor.

Example 3

51 parts of corn starch, 5 parts of D-xylose, 5 parts of glycine, 2 parts of L-cysteine, 1.5 parts of green onion, 1.5 parts of ginger, 6 parts of chicken bone oil, 9 parts of salt, 9 parts of monosodium glutamate and 6 parts of water are sequentially added into a wet mixer. Stirring for 10 minutes at a rotation speed of 120 revolutions per minute, and mixing uniformly. And (3) putting the uniformly mixed materials into a granulator, and granulating by using a sieve with 12 meshes. Adding the prepared particle reaction raw materials into a drying chamber of a boiling dryer, starting to heat, controlling the temperature at 145-150 ℃, controlling the reaction time at 12 minutes, and controlling the air volume at 1100-1400 cubic meters per hour. After the reaction is finished, cooling to 50 ℃, and crushing to obtain the chicken essence with strong roast flavor.

Comparative example 1

51 parts of corn starch, 5 parts of D-xylose, 5 parts of glycine, 2 parts of L-cysteine, 1.5 parts of green onion, 1.5 parts of ginger, 6 parts of chicken bone oil, 9 parts of salt, 9 parts of monosodium glutamate and 6 parts of water are sequentially added into a wet mixer. Stirring for 10 minutes at a rotation speed of 120 revolutions per minute, and mixing uniformly. And (3) putting the uniformly mixed materials into a granulator, and granulating by using a sieve with 12 meshes. Adding the prepared particle reaction raw material into a drying chamber of a boiling dryer, starting to heat, controlling the temperature at 115-120 ℃, the reaction time at 12 minutes and the air volume at 1100-1400 cubic meters per hour. After the reaction is finished, the temperature is reduced to 50 ℃, and the chicken essence product is crushed to obtain insufficient roasted aroma.

Comparative example 2

51 parts of corn starch, 5 parts of D-xylose, 5 parts of glycine, 2 parts of L-cysteine, 1.5 parts of green onion, 1.5 parts of ginger, 6 parts of chicken bone oil, 9 parts of salt, 9 parts of monosodium glutamate and 6 parts of water are sequentially added into a wet mixer. Stirring for 10 minutes at a rotation speed of 120 revolutions per minute, and mixing uniformly. And (3) putting the uniformly mixed materials into a granulator, and granulating by using a sieve with 12 meshes. Adding the prepared particle reaction raw materials into a drying chamber of a boiling dryer, starting to heat, controlling the temperature at 145-150 ℃, controlling the reaction time at 2 minutes, and controlling the air volume at 1100-1400 cubic meters per hour. After the reaction is finished, the temperature is reduced to 50 ℃, and the chicken essence product is crushed to obtain insufficient roasted aroma.

Comparative example 3

51 parts of corn starch, 5 parts of D-xylose, 5 parts of glycine, 2 parts of L-cysteine, 1.5 parts of green onion, 1.5 parts of ginger, 6 parts of chicken bone oil, 9 parts of salt, 9 parts of monosodium glutamate and 16 parts of water are sequentially added into a wet mixer. Stirring for 10 minutes at a rotation speed of 120 revolutions per minute, and mixing uniformly. And (3) putting the uniformly mixed materials into a granulator, and granulating by using a sieve with 12 meshes. Adding the prepared particle reaction raw materials into a drying chamber of a boiling dryer, starting to heat, controlling the temperature at 145-150 ℃, controlling the reaction time at 12 minutes, and controlling the air volume at 1100-1400 cubic meters per hour. After the reaction is finished, the temperature is reduced to 50 ℃, and the chicken essence product is crushed to obtain insufficient roasted aroma.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.