阅读说明：本技术 牛油基料及其制备方法 (Butter base material and preparation method thereof ) 是由 林喆 韦仕静 朱晖 于 2020-12-03 设计创作，主要内容包括：本发明提供一种牛油基料的制备方法,包括以下步骤：提供鲜羊奶或羊奶粉加水配制的羊奶作为水相；将牛油溶解作为油相,并将所述油相和所述水相混合,混合液灭菌得到灭菌液；以及所述灭菌液冷却,加入蛋白酶或者包含蛋白酶和脂肪酶的复合酶进行酶解、灭酶、离心。本发明还提供一种由所述的牛油基料的制备方法制得的牛油基料。(The invention provides a preparation method of a beef tallow base material, which comprises the following steps: providing fresh goat milk or goat milk powder and goat milk prepared by adding water as a water phase; dissolving beef tallow to serve as an oil phase, mixing the oil phase with the water phase, and sterilizing the mixed solution to obtain a sterilized solution; and cooling the sterilized solution, adding protease or compound enzyme containing protease and lipase for enzymolysis, enzyme deactivation and centrifugation. The invention also provides the beef tallow base stock prepared by the preparation method of the beef tallow base stock.)

1. A preparation method of a beef tallow base stock is characterized by comprising the following steps:

providing fresh goat milk or goat milk powder and goat milk prepared by adding water as a water phase;

dissolving beef tallow to serve as an oil phase, mixing the oil phase with the water phase, and sterilizing the mixed solution to obtain a sterilized solution; and

and cooling the sterilized solution, adding a complex enzyme containing protease and lipase for enzymolysis, wherein the protease is serine protease with an enzyme cutting site behind K or R, and performing enzyme deactivation and centrifugation.

2. The method of making a tallow base according to claim 1 wherein the goat milk is goat milk.

3. The method for preparing a tallow base according to claim 1, wherein the mass ratio of the oil phase and the aqueous phase is 1: (1-5).

4. The preparation method of the butter base according to claim 1, characterized in that the water phase is goat milk prepared by adding water into goat milk powder, and the mass fraction of the goat milk powder in the goat milk is 1-20%.

5. The method of making a tallow base according to claim 1, wherein the lipase is pancrelipase.

6. The method for preparing the beef tallow base material according to claim 1, wherein the compound enzyme is added into the sterilization liquid, the mass percentage content of the compound enzyme in the water phase is one thousandth to two thousandth, the specific enzyme activity of protease in the compound enzyme is 4000u/g, and the specific enzyme activity of lipase is 2 ten thousand u/g.

7. The method for preparing the beef tallow base stock according to claim 1, wherein the sterilization temperature is 65-85 ℃ and the sterilization time is 15-30 min.

8. The method for preparing the beef tallow base stock according to claim 1, wherein the temperature of the enzymolysis is 40-50 ℃ and the time is 6-48 h.

9. The method for preparing the beef tallow base stock according to claim 1, wherein the temperature of enzyme deactivation is 60-90 ℃ and the time is 5-30 min.

10. The method of preparing a tallow base according to claim 1, wherein said step of subjecting to enzymatic hydrolysis is carried out by solid state enzymatic hydrolysis.

11. A tallow base produced by the method of any of claims 1 to 10.

Technical Field

The invention relates to the technical field of food processing, in particular to a beef oil base material and a preparation method thereof.

Background

The beef tallow base material has an important role in the food field as one of important additives in the food industry field. The beef tallow base stock with proper flavor is added, so that the fragrance and the flavor of the hotpot condiment, the sauce and the seasoning can be enhanced, and the delicate flavor and the meat flavor are further endowed to the food. The beef tallow base material can be divided into fresh flavor, beef sauce flavor, hotpot condiment flavor, mutton smell flavor and the like according to different raw materials and processing technologies. With the popularity of the 'heavy-flavor' chafing dish soup base and the sensitivity of consumers to chemically prepared essence and spices, the development of the cowy flavor beef tallow base stock with the natural beef cowy flavor is particularly important.

At present, the beef tallow base stock is prepared by adopting a chemical raw material blending method, a thermal reaction method and a biological enzymolysis method. The beef tallow hotpot seasoning prepared from the chemical raw materials is single in flavor and weak in natural sense; the thermal reaction method adopts various auxiliary materials, has strict time control and is easy to generate unpleasant rancid odor; the biological enzymolysis method can release natural aroma, and is more in line with the requirements of the current consumers compared with a chemical raw material blending method and a thermal reaction method, but the existing biological enzymolysis method has the advantages of high aroma intensity of products, strong acid feeling and covering of the mutton smell of beef. The existing preparation methods of the beef tallow base material can not meet the requirement of endowing food with complexity, and can not provide 'beef mutton smell' with strong meat flavor and full flavor.

Disclosure of Invention

Based on the above, the need exists for a beef oil base material and a preparation method thereof, wherein the mutton smell is obviously improved, the fragrance is coordinated, and the beef oil base material has rich beef fragrance and full beef fat flavor.

In one aspect of the invention, a preparation method of a beef tallow base stock is provided, which comprises the following steps:

providing fresh goat milk or goat milk powder and goat milk prepared by adding water as a water phase;

dissolving beef tallow to serve as an oil phase, mixing the oil phase with the water phase, and sterilizing the mixed solution to obtain a sterilized solution; and

and cooling the sterilized solution, adding protease or a compound enzyme containing protease and lipase for enzymolysis, enzyme deactivation and centrifugation.

In one embodiment, the goat milk is goat milk.

In one embodiment, the mass ratio of the oil phase to the water phase is 1: (1-5).

In one embodiment, the water phase is goat milk prepared by adding water into goat milk powder, and the mass fraction of the goat milk powder in the goat milk is 1-20%.

In one embodiment, the lipase is pancreatic lipase.

In one embodiment, the compound enzyme is added into the sterilization solution, the mass percentage content of the compound enzyme in the water phase is one thousandth to two thousandth, the specific enzyme activity of protease in the compound enzyme is 4000u/g, and the specific enzyme activity of lipase is 2 ten thousand u/g.

In one embodiment, the sterilization temperature is 65-85 ℃, and the sterilization time is 15-30 min.

In one embodiment, the enzymolysis temperature is 40-50 ℃ and the time is 6-48 h.

In one embodiment, the temperature of the enzyme deactivation is 60-90 ℃, and the time is 5-30 min.

In one embodiment, the step of enzymolysis is carried out by solid state enzymolysis.

In still another aspect of the present invention, there is provided a beef tallow base stock produced by the method for producing the beef tallow base stock.

The beef tallow base material preparation method provided by the invention adopts an enzyme aqueous phase catalysis method, goat milk is added into a water phase, and enzymolysis is carried out by utilizing a complex enzyme of serine protease and lipase with an enzyme cutting site behind K or R, so that the base material with strong meat flavor, natural feeling and thick beef mutton smell characteristic flavor can be obtained. Compared with the traditional preparation method of the beef tallow base material, the preparation method has the advantages that the mutton smell is obviously improved, the fragrance is coordinated, and the beef tallow base material has strong beef fragrance and full beef fat flavor.

Drawings

FIG. 1 is a schematic view of a reaction apparatus for the fragrance-based reaction of the present invention;

FIG. 2 is a schematic structural view of the staggered trays of the reaction apparatus shown in FIG. 1;

FIG. 3 is one of the staggered trays shown in FIG. 2;

FIG. 4 is a top view of the tray shown in FIG. 2;

FIG. 5 is a plot of the SPME/GC-MS test peaks for the tallow base of example 1 and comparative example 1;

FIG. 6 is a graph of the SPME/GC-MS test peaks for the tallow base of examples 1 and 2;

FIG. 7 is a graph of SPME/GC-MS test peaks for the tallow base of example 3;

FIG. 8 is a graph of SPME/GC-MS test peaks for the tallow base of example 4;

FIG. 9 is a plot of the SPME/GC-MS test peaks for the tallow base of comparative example 2;

FIG. 10 is a plot of the SPME/GC-MS test peaks for comparative example 3 tallow base;

FIG. 11 is a plot of the SPME/GC-MS test peaks for comparative example 4 tallow base;

FIG. 12 is a graph of the SPME/GC-MS test peaks for comparative example 5 tallow base.

Reference numerals:

10. a reaction device of the perfume base; 110. a reaction tower; 120. a circulation pump; 130. a heating assembly; 140. a steam generator; 111a, a top cover; 111c, a bottom cavity; 113. a column plate; 113a, a peak; 113b, a valley; 113c, an inclined portion; 113d, through holes.

Detailed Description

To facilitate an understanding of the invention, the invention will now be described more fully with reference to the accompanying drawings. Preferred embodiments of the present invention are shown in the drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

Other than as shown in the operating examples, or where otherwise indicated, all numbers expressing quantities of ingredients, physical and chemical properties, and so forth used in the specification and claims are to be understood as being modified in all instances by the term "about". For example, unless indicated to the contrary, the numerical parameters set forth in the foregoing specification and attached claims are approximations that can be suitably varied by those skilled in the art in seeking to obtain the desired properties utilizing the teachings disclosed herein. The use of numerical ranges by endpoints includes all numbers within that range and any range within that range, for example, 1 to 5 includes 1, 1.1, 1.3, 1.5, 2, 2.75, 3, 3.80, 4, and 5, and the like.

The embodiment of the invention provides a preparation method of a beef tallow base material, which comprises the following steps:

s10, providing the goat milk prepared by adding water into the fresh goat milk or the goat milk powder as a water phase;

s20, dissolving beef tallow to serve as an oil phase, mixing the oil phase with the water phase, and sterilizing the mixed solution to obtain a sterilized solution; and

and S30, cooling the sterilized solution, adding protease or compound enzyme containing protease and lipase for enzymolysis, enzyme deactivation and centrifugation.

The inventor finds that the product of the lipase after the beef tallow enzymolysis is mainly medium-short chain fatty acid, has high fragrance intensity and strong acid feeling, and covers the beef mutton smell formed by the medium-long chain fatty acid. According to the preparation method of the beef tallow base material provided by the embodiment of the invention, an enzyme water phase catalysis method is adopted, goat milk is added into a water phase, and enzymolysis is carried out by utilizing a complex enzyme of serine protease and lipase with an enzyme cutting site behind K or R, so that the base material with strong meat flavor, natural feeling and rich beef mutton smell characteristic fragrance can be obtained. Compared with the traditional preparation method of the beef tallow base material, the preparation method has the advantages that the mutton smell is obviously improved, the fragrance is coordinated, and the beef tallow base material has strong beef fragrance and full beef fat flavor.

In step S10, the goat milk is preferably goat milk.

In step S20, the beef tallow can be dissolved at a temperature of 55-75 ℃, preferably 60-65 ℃.

The mass ratio of the oil phase to the aqueous phase may be 1: any ratio of (1-5) may also include, for example, 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1: 4.5.

In one embodiment, the aqueous phase is goat milk prepared from goat milk powder and water. The mass fraction of the goat milk powder in the goat milk can be any value between 1% and 20%, for example, 2%, 5%, 8%, 10%, 12%, 15%, 18%, preferably 5% to 10%.

The sterilization temperature can be any value between 65 ℃ and 85 ℃, for example, 68 ℃, 70 ℃, 72 ℃, 75 ℃, 78 ℃, 80 ℃ and 82 ℃ for 15min to 30 min. Preferably, the sterilization temperature is 65 ℃ and the sterilization time is 30 min.

The preparation method of the beef tallow base material adopts the steps of sterilizing and then carrying out enzymolysis, so that the influence on the base material flavor caused by the fact that the goat milk powder (which is taken as a nitrogen source and is easy to infect infectious microbes) infects the infectious microbes in the air can be avoided.

The inventors have found that serine proteases with cleavage sites after K or R, the K, R residue, exposed at the tail, are beneficial for developing a mutton smell. The protease can be animal protease such as pepsin, trypsin, cathepsin and the like, the source of the protease can be gastric tissue of pigs, calves, lamb and poultry, pancreas of pigs or cows, plant protease such as papain and the like, and the protease can also be protease derived from microorganisms such as bacillus subtilis, chestnut blight bacteria, bacillus licheniformis, aspergillus niger, bacillus amyloliquefaciens, rhizomucor miehei, aspergillus oryzae, Kluyveromyces lactis, mucor miehei, aspergillus melleucus, geobacillus stearothermophilus, bacillus liquefaciens and the like. In a specific embodiment, the protease is trypsin.

The lipase can be animal lipase, plant lipase and microbial lipase. The lipase source can be candida, aspergillus oryzae, rhizopus oryzae, rhizomucor miehei, aspergillus niger, salivary gland or forestomach tissue of calf or lamb, leucogen, sheep throat, pancreas of pig or cow and the like.

In a preferred embodiment, the lipase is pancrelipase. The composite enzyme of the pancreatic lipase and the serine protease with the enzyme cutting site behind K or R has more excellent specificity on the medium-long chain fatty acid, and the medium-long chain fatty acid forms beef mutton smell, so that the beef tallow base material after enzymolysis has strong beef mutton smell.

In another embodiment, complex enzyme is added to the sterilization solution in step S30. The mass percentage content of the complex enzyme in the water phase can be one thousandth to two thousandth, the specific enzyme activity of protease in the complex enzyme is 4000u/g, and the specific enzyme activity of lipase is 2 ten thousand u/g. Preferably, the mass percentage content of the complex enzyme in the water phase is one thousandth.

The temperature of the enzymolysis can be any value between 40 ℃ and 50 ℃, for example, 41 ℃, 42 ℃, 43 ℃, 44 ℃, 45 ℃, 46 ℃, 47 ℃, 48 ℃ and 49 ℃, and the time can be any value between 6h and 48h, for example, 10h, 15h, 20h, 24h, 30h, 35h, 40h and 45 h.

The temperature of the enzyme deactivation can be 60-90 ℃, and the time can be 5-30 min.

Preferably, the enzymolysis step adopts a solid-state enzymolysis method for enzymolysis. The solid-state enzymolysis method can improve the contact area of enzyme and the substance to be enzymolyzed, and the enzymolysis is more sufficient.

In a preferred embodiment, said enzymatic hydrolysis and said enzyme deactivation steps are carried out in a fragrance-based reaction apparatus 10. The reaction device 10 of the incense base is a solid-state enzymolysis reaction device. The incense-based reaction apparatus 10 is shown in fig. 1, and the incense-based reaction apparatus 10 includes a reaction tower 110, a circulation pump 120, a heating assembly 130, and a steam generator 140. The temperature of the reaction solution is controlled by the heating assembly 130, so that the oily base material in the reaction solution is solidified into a solid state in the tower plate 113 of the reaction tower 110, and the enzyme component is continuously contacted with the solid oily base material in the water phase by the circulating pump 120 to carry out enzymolysis on the oily base material.

Specifically, referring to fig. 2 to 4, the reaction tower 110 has a feed inlet (not shown) and a discharge outlet (not shown), the reaction tower 110 includes a tower body and a plurality of tower plates 113 disposed in the tower body and staggered, and the edges of the tower plates 113 are connected to the side wall of the tower body.

The tower body comprises a cavity formed by sequentially and hermetically connecting a top cover 111a, a middle cavity and a bottom cavity 111c, a feed inlet is positioned on the top cover 111a, and a discharge outlet is positioned on the bottom cavity 111 c. Specifically, the middle cavity is a hollow structure with two open ends, the two open ends of the middle cavity are respectively connected with the top cover 111a and the bottom cavity 111c in a sealing manner, the feed inlet is located on the top cover 111a and is far away from the connection position of the middle cavity and the bottom cover, and the discharge outlet is located on the bottom cavity 111c and is far away from the connection position of the middle cavity and the bottom cavity 111 c. Further, the inner diameter of the bottom chamber 111c is gradually reduced in a direction approaching the discharge port.

The top cover 111a is a hollow hemisphere with an opening, the feed inlet is far away from the opening of the top cover 111a, the middle cavity is a hollow cylinder with two open ends, the bottom cavity 111c is also a hollow hemisphere with an opening, the discharge outlet is far away from the opening of the bottom cavity 111c, the opening of the top cover 111a is communicated with the opening of the middle cavity, the opening of the bottom cavity 111c is communicated with the other opening of the middle cavity, and the two open ends of the middle cavity are respectively connected with the opening of the bottom cavity 111c and the opening of the top cover 111a in a sealing manner to form a cavity for reaction.

The top cover 111a is further provided with a feed inlet (not shown) for feeding the reaction tower 110. For example, when the reaction material is added to the reaction tower 110 before the enzymatic hydrolysis, the reaction material may be added to the reaction tower 110 through a feed port. For another example, when other materials are required to be added to the reaction tower 110 during the enzymolysis process, the materials can be added through a feeding port.

The feed inlet on the top cover 111a is also provided with a material distributor, the inlet of the material distributor is communicated with the feed inlet, and the outlet of the material distributor faces the tower plate 113. The material distributor serves to uniformly spray the reaction material flowing out of the feed port toward the tray 113. The material distributor is a spray head.

Referring to fig. 2, each tray 113 has alternately arranged crests 113a and troughs 113b and slopes 113c extending between the adjacent crests 113a and troughs 113 b. Each tray 113 has a plurality of through holes 113d arranged at intervals. A plurality of staggered trays 113 are positioned within the central cavity.

The tray 113 is corrugated or serrated.

The ridges 113a and the valleys 113b are both linear, the inclined portion 112c is in the form of a long strip, and the distance from the ridge 113a to the plane of the adjacent valley 113b is 4cm to 10 cm. The distance from the crest 113a to the plane of the adjacent trough 113b is 5cm to 8 cm.

The interval between adjacent valleys 113b is 8cm to 20 cm.

The included angle formed by two adjacent inclined portions 113c is 90 to 160 °. The distance from the peak part 113a to the plane where the adjacent valley part 113b is located is 4 cm-10 cm, the interval between the adjacent valley parts 113b is 8 cm-20 cm, and the included angle formed by the two adjacent slope parts 113c is 90-160 deg. The distance from the peak part 113a to the plane where the adjacent valley part 113b is located is set to be 4 cm-10 cm, the interval between the adjacent valley parts 113b is set to be 4 cm-10 cm, and the included angle formed by the two adjacent inclined parts 113c is set to be 90-160 degrees, so that the distance between the tower plates is reasonable, and the circulation of reaction materials is facilitated.

The peaks 113a of the trays 113 are all in the same plane, and the valleys 113b of the trays 113 are all in the same plane. The peaks 113a of the trays 113 are all in the same plane, and the valleys 113b of the trays 113 are all in the same plane, so that more trays 113 can be conveniently stacked in a limited height range, and the oily base can be further conveniently enriched. The peaks 113a of the trays 113 may not be in the same plane; and/or the valleys 113b of the trays 113 may not be in the same plane.

Specifically, the diameter of the through-hole 113d in the tray 113 is 3mm to 8 mm. The diameter of the through hole 113d on the tower plate 113 is set to be 3 mm-8 mm, which not only can satisfy the circulating flow of the reaction materials, but also can make the oil phase base material generated by enzymolysis be enriched on the tower plate 113.

The inclined portion 113c of the tray 113 has a plurality of through holes 113d arranged at intervals, and the through holes 113d of the inclined portion 113c are used for the non-oil phase to flow through.

Further, the inclined portion 113c has a strip-like sheet shape, the inclined portion 113c has a long side, the peak portion 113a and the valley portion 113b are adjacent to the long side of the inclined portion 113c, and the through holes 113d of the inclined portion 113c are provided at intervals in a direction parallel to the long side of the inclined portion 113 c. The through holes 113d on the inclined portion 113c are arranged in two rows in a direction parallel to the long side of the inclined portion 113c, and the through holes 113d of the two rows are on the same straight line.

The peak 113a of the tray 113 has a plurality of through holes 113d arranged at intervals, and the through holes 113d of the peak 113a are used for the non-oil phase to flow through.

Trough 113b has a plurality of through holes 113d arranged at intervals, and through holes 113d in trough 113b are used for non-oil phase to flow through.

The extension of each tray 113 is perpendicular to the extension of the column.

The peaks 113a of adjacent trays 113 are perpendicular to each other.

The circulation pump 120 is in communication with the reaction tower 110 through a pipe. The circulation pump 120 is used for pumping the reaction material flowing out from the discharge hole of the reaction tower 110 into the reaction tower 110 through the feed hole of the reaction tower 110, so as to realize the circulation flow of the reaction material in the reaction tower 110 among the top, the middle and the bottom of the reaction tower 110. Specifically, the circulation pump 120 has a liquid inlet (not shown) and a liquid outlet (not shown), the liquid inlet of the circulation pump 120 is communicated with the discharge port of the reaction tower 110 through a pipeline, and the liquid outlet of the circulation pump 120 is communicated with the feed port of the reaction tower 110 through a pipeline.

The pipeline between the discharge port of the reaction tower 110 and the liquid inlet of the circulating pump 120 is a Y-shaped pipeline, one end of the Y-shaped pipeline is communicated with the discharge port, the other two ends of the Y-shaped pipeline are respectively communicated with the collecting container and the circulating pump 120, and valves are arranged on the pipeline close to the liquid inlet of the circulating pump 120 and the pipeline close to the collecting container so as to control the flow direction of the fluid in the fermentation tank. Specifically, when the reaction tower 110 is cleaned, the reaction tower 110 is sterilized, or a product after completion of enzymatic hydrolysis in the reaction tower 110 needs to be discharged, the valve on the pipe close to the liquid inlet of the circulation pump 120 is closed, the valve on the pipe close to the collection container is opened, and the fluid in the reaction tower 110 flows to the collection container. When the reaction material in the reaction tower 110 needs to be subjected to enzymatic hydrolysis, the valve on the pipeline close to the liquid inlet of the circulating pump 120 is opened, and the valve on the pipeline close to the collecting container is closed, so that the reaction material in the reaction tower 110 reaches the top of the reaction tower 110 again under the action of the circulating pump 120 after passing through the top, the middle and the bottom of the reaction tower 110, and enters the next cycle.

Heating assembly 130 is used to supply heat to tray 113 to facilitate collection of the oily base enriched on tray 113. The heating assembly 130 comprises a heating sleeve and a temperature control part, the heating sleeve is positioned between the tower plates 113 and the side wall of the tower body, the plurality of tower plates 113 are sleeved in the heating sleeve, and the edges of the tower plates 113 penetrate through the heating sleeve to be fixedly connected with the side wall of the reaction tower 110; the temperature control part is electrically connected with the heating jacket to control the temperature of the heating jacket. Further, the edge of the tray 113 is welded to the side wall of the reaction tower 110 through a heating jacket. Of course, when the inner diameter of the bottom cavity 111c of the tower body is gradually reduced in the direction close to the discharge port, the edge of the tray 113 may be contacted with only the side wall of the reaction tower 110 through the heating jacket. Part of the edge of the tray 113 is fixedly connected to the side wall of the reaction tower 110 through the heating jacket, and the other part of the edge of the tray 113 is abutted against the heating jacket.

The steam generator 140 is in communication with the reaction tower 110 via a conduit for providing steam into the reaction tower 110 to facilitate sterilization of the fragrance-based reaction apparatus 10. Specifically, the steam generator 140 has a gas outlet, and the gas outlet of the steam generator 140 is communicated with the feed inlet of the reaction tower 110 through a pipe. A valve is further provided on the pipe near the outlet of the steam generator 140 to control the flow direction of the steam in the steam generator 140: when steam needs to be supplied to the reaction tower 110, the valve is opened, and the steam in the steam generator 140 flows to the reaction tower 110; when it is not necessary to supply steam into the reaction tower 110, the valve is closed and the steam in the steam generator 140 stops flowing to the reaction tower 110.

The following are specific examples. The following examples and comparative examples refer to the starting materials and reagents:

the beef tallow is the refined beef tallow of the market Shao Lao Wu; the goat milk powder is commercially available Meketuo full-fat goat milk powder; pancreatin, model 4000U/g, is supplied by nanning-poinpbo bioengineering ltd, and is extracted from porcine pancreas and includes trypsin (serine protease with enzyme activity 4000U/g and enzyme cleavage site after K or R), pancreatic lipase (2 ten thousand U/g); lipase OF-360 is provided by MEITO SANGYO Co., Ltd.; trypsin 2500USP is supplied by nanning pombo bioengineering ltd; ProteAXH complex protease (protease with a cleavage site other than K or R) is provided by Tianye enzyme preparation (Jiangsu) Ltd.

Example 1

(1) 20kg of water and 1kg of goat milk powder were mixed to make goat milk as the aqueous phase.

(2) Heating 20kg of beef tallow at 65 deg.C to dissolve, using the dissolved beef tallow as oil phase, mixing water phase and oil phase, and pre-sterilizing at 65 deg.C for 30min to obtain the final product.

(3) Cooling to 40-50 deg.C, adding 20g pancreatin to obtain reaction solution, adjusting the temperature of heating component 130 to 45 deg.C, and delivering the reaction solution to the fragrant base reaction device 10 by circulating pump 120 for enzymolysis reaction for 24 hr with the flow rate of circulating pump 120 being 250m³/h。

(4) And (3) closing the circulating pump 120, then adjusting the temperature of the heating assembly 130 to 85 ℃, inactivating the enzyme for 15min, and collecting the oily base material.

(5) And (4) centrifuging the oily base material obtained in the step (4) for 8min at 6000r/min, and removing a water layer to obtain the beef tallow base material.

Example 2

The preparation method is basically the same as that of example 1, except that: adding 2kg of goat milk powder in the step (1).

Example 3

The preparation method is basically the same as that of example 1, except that: the enzymolysis reaction time in the step (3) is 48 hours.

Example 4

The preparation method is basically the same as that of example 1, except that: the enzyme added in step (3) was 40g of pancreatin.

Comparative example 1

The preparation method of comparative example 1 is substantially the same as that of example 1 except that: the goat milk is not added in the step (1).

Comparative example 2

The preparation method of comparative example 1 is substantially the same as that of example 1 except that: adding milk in the step (1).

Comparative example 3

The preparation method of comparative example 1 is substantially the same as that of example 1 except that: the enzyme added in the step (3) is 20g OF Lipase OF-360.

Comparative example 4

The preparation method is basically the same as that of example 1, except that: the enzyme added in step (3) was 20g of trypsin 2500 USP.

Comparative example 5

The preparation method is basically the same as that of example 1, except that: the enzymes added in the step (3) are 20g OF ProteAXH protease and 20g OF Lipase OF-360.

The beef tallow base materials obtained in examples 1-4 and comparative examples 1-5 are subjected to sensory evaluation, acid value, peroxide value and SPME/GC-MS measurement, and the results are shown in the following table and figure 1 and figure 2.

The acid value represents the number of milligrams of potassium hydroxide required to neutralize 1 gram of chemical substance, which is an index of the degree of deterioration of the oil, and the smaller the acid value, the better the oil quality, and the better the freshness and refining degree. The acid value was determined according to GB 5009.229-2016.

The peroxide value is an index indicating the degree of oxidation of fats and oils, fatty acids, and the like, and is used to indicate whether or not a sample is deteriorated by oxidation, and the quality and degree of deterioration of a base material are determined by detecting the peroxide value. The peroxide number was determined according to GB 5009.227-2016. The sensory evaluation was:

inviting 9 judges with fragrance evaluation experience (7 males, 2 females, age 22-50 years), determining consistent evaluation description vocabulary aiming at the flavor characteristics of the beef hotpot after full discussion, and determining quantitative description analysis on the beef fat raw material by taking beef flavor, beef fat fragrance, fragrance intensity, integral coordination and sourness (the higher the sourness value is, the less the expected base material requirement is met) as main evaluation indexes. The specific scoring criteria are shown in table 1.

TABLE 1

TABLE 2

TABLE 3

As shown by the results in tables 2 and 3, the beef flavor, beef fat aroma, aroma intensity, overall synergistic effect and overall evaluation of sourness of the beef tallow base materials in examples 1-4 are all superior to the overall evaluation of the beef tallow base materials in comparative examples 1-5, wherein the beef mutton smell of the beef tallow base material in example 1 is superior to that of other examples in the overall evaluation.

Heterocyclic substances with 2-position substituent groups such as 2-ethyl furan, 2-amyl furan, 2-hexyl furan, 2-heptyl furan, 2-amyl pyridine, 2, 5-dimethyl pyrazine and the like formed by complex changes such as an amino carbonyl reaction and the like of aldehyde compounds can generate the fragrance of stewed beef, 1-penten-3-ol and 1-octen-3-ol are important fragrance compounds in mushroom-cooked beef, and octanol, caproic acid, caprylic acid and capric acid are fragrance compounds contributing to the cowy smell. Therefore, 2-alkanal such as (E) -2-hexenal, (E) -2-heptenal, (E) -2-octenal, (E) -2-nonenal, (E) -2-decenal, (E) -2-undecenal, (E, E) -2, 4-heptadienal, (E, E) -2, 4-nonadienal, (E, E) -2, 4-decadienal and the like contribute significantly to the flavor of beef fat and beef aroma. Short chain fatty acids such as acetic acid and butyric acid give sour taste, and the more short chain fatty acids, the more easily the flavor of medium and long chain fatty acids is masked.

FIG. 5 is a graph of the SPME/GC-MS test peaks for the tallow base of example 1 and comparative example 1, and FIG. 6 is a graph of the SPME/GC-MS test peaks for the tallow base of example 1 and example 2. The results in figures 5 and 6 show the medium chain length fatty acids (C) in the tallow base prepared in examples 1 and 2 with added sheep milk₆～C₁₂) The content of the mutton smell contributing compounds such as caproic acid, caprylic acid, capric acid and the like is obviously improved. Meanwhile, the contents of the mutton smell contributing compounds such as caproic acid, caprylic acid and capric acid in the beef tallow base stock prepared in example 2 are slightly higher than those in example 1.

From the results of the mass spectrometry of example 1 (as shown in Table 4), it can be seen that there are many species present in the tallow base of example 1Medium chain length (C)₆～C₁₂) Examples of the volatile aldehyde of (E) include 2-alkanal such as (E) -2-hexenal, (E) -2-heptenal, (E) -2-octenal, (E) -2-nonenal, (E) -2-decenal, (E) -2-undecenal, (E, E) -2, 4-heptadienal, (E, E) -2, 4-nonadienal, and (E, E) -2, 4-decadienal. Therefore, the beef tallow base stock prepared in example 1 has the advantages of obviously improved cowy flavor, harmonious fragrance, strong beef fragrance and full beef fat flavor.

TABLE 4

FIG. 7 is a SPME/GC-MS peak diagram of the tallow base of example 3, and from the analysis of the peak diagram of FIG. 7, the tallow base hydrolyzed with 48h pancreatin had no significant change in the medium chain fatty acid content of caproic acid, caprylic acid, capric acid, etc., but had gamma-dodecalactone at a retention time of 56min, affecting the overall consistency of the tallow base to some extent, but the tallow base still had the expected prominent cowy odor, as compared to example 1.

FIG. 8 is a SPME/GC-MS test peak diagram of the tallow base of example 4, and from the analysis of the peak diagram in FIG. 8, it can be seen that the tallow base with 40g of pancreatin addition has no significant change in the content of medium-chain fatty acids such as caproic acid, caprylic acid, capric acid, etc., but has a higher content of dibutyl phthalate at a retention time of about 62min, which is generally used as a plasticizer and affects the mouthfeel of the tallow base to some extent, compared with example 1.

FIG. 9 is a SPME/GC-MS peak diagram of the tallow base for comparative example 2, and from the analysis of the peak diagram in FIG. 9, the tallow base with added milk has lower contents of medium chain fatty acids such as caproic acid, caprylic acid, capric acid, etc., and higher contents of delta-dodecalactone at a retention time of 56min, and the whole milk has a heavier flavor, masking the cowy smell, compared with example 1.

FIG. 10 is a peak diagram of SPME/GC-MS test of the beef tallow base in comparative example 3, and from the analysis of the peak diagram in FIG. 10, the contents of short chain fatty acids such as acetic acid and butyric acid of the beef tallow base generated by the hydrolysis of lipase are too high to generate strong flavor and sour feeling without the cowy smell compared with example 1.

FIG. 11 is a SPME/GC-MS peak diagram of the tallow base according to comparative example 4, and it is found from the analysis of the peak diagram in FIG. 11 that the triglyceride of the tallow base added with trypsin is not sufficiently hydrolyzed, the content of the medium-long chain fatty acid such as hexanoic acid, octanoic acid, decanoic acid is low, the main flavor chemical is gamma-dodecalactone with the retention time of 56min, the main fragrance of the base is milk fragrance, and the whole is free of the cowy smell compared with example 1.

FIG. 12 is a SPME/GC-MS test peak diagram of the beef tallow base in comparative example 5, and it is found from the analysis of the peak diagram in FIG. 9 that, compared with example 1, the beef tallow base treated with serine protease having non-cleavage site after K or R has beef mutton odor flavor compounds such as 2-pentylfuran, octanoic acid, 2-pentylpyridine, (E) -2-decenal, nonanoic acid, (E, E) -2, 4-decadienal, decanoic acid, etc. at retention time of 16min, 25.5min, 26.9min, 29min, 30.5min, 34.2min, 37.5min, respectively, but milk flavor compounds such as gamma-dodecalactone and delta-dodecalactone are present at retention time of 54.6min and 56min, and the whole mutton odor of the beef tallow base is not prominent and the milk flavor is heavier.

The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.