CN110800983A - Preparation method of vegetarian beef flavor powder for vegetable meat - Google Patents
Preparation method of vegetarian beef flavor powder for vegetable meat Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of vegetarian beef flavor powder for plant meat, which is a natural seasoning prepared by taking wheat peptide powder without animal sources, vegetable oil, plant extracts, spices and the like as main raw materials. The invention provides a preparation method of vegetarian beef flavor powder, which comprises the following steps: stewing bittern, enzymolysis, Maillard mild reaction for flavoring, sieving, emulsifying and spraying powder; the animal source-free beef flavor powder prepared by the invention presents vivid color, fragrance and taste of stewed beef, has strong fragrance and mellow fragrance, combines the composite meat texture and soup feeling of fresh and sweet feeling, full feeling, lasting feeling and mellow feeling, and has rich nutrient components.
Description
Technical Field
The invention relates to a preparation method of vegetarian beef flavor powder, and in particular relates to a preparation method of vegetarian beef flavor seasoning powder for vegetable meat.
Background
The food industry is undergoing a revolution and is facing the critical issues of environmental, resource, health, etc. concerns about survival. "vegetable meat" enters the public's field of vision, it can relieve the destructive deforestation, water pollution and greenhouse gas emissions caused by animal husbandry production. With the continuous fire heat of the concept of "plant meat", how to make the plant meat made of plants into the fragrance and flavor closer to the real meat without damaging the environment becomes a problem which needs to be solved urgently at present.
In order to overcome the problems, the invention takes wheat peptide powder as a protein raw material and plant extract as a main carbon source to carry out mild Maillard aroma enhancement reaction, takes a flavor product as a guide, develops a plant protease catalysis application technology with independent intellectual property rights, and establishes a biotechnology for producing main aroma substances of plant protein meat by reacting an enzymolysis product of the raw material protein with the carbon source. The produced natural vegetarian beef flavor powder can be applied to plant protein meat prepared by three processes of filling, extruding and recombining, and reaches the meat food conversion degree in reality-like, characteristic flavor and rich plumpness. Has important significance for the popularization of domestic plant meat and the sustainable development of industry.
The wheat peptide powder is a micromolecular polypeptide substance obtained by extracting protein from wheat protein powder and then performing directional enzyme digestion technology. The amino acids are complete in types, rich in small molecular active polypeptide and high in nutritive value. The plant extract is a plant extract obtained by taking food materials capable of improving meat flavor as raw materials and performing enzymatic extraction. The fragrant and fresh ingredients in the food materials are reserved. The addition of the spice can effectively improve the vivid beef stewing fragrance of the product.
Disclosure of Invention
The invention aims to provide a preparation method of natural vegetarian beef flavor powder for plant meat aiming at the flavor defects of the plant meat and improving aspects such as fidelity, characteristic flavor and the like, and the prepared vegetarian beef powder not only presents the color, flavor and taste of vivid stewed beef, but also has rich flavor, mellow flavor, composite meat texture and soup texture combining fresh and sweet, full, lasting and mellow tastes, and is rich in nutrient components.
The technical scheme adopted by the invention is as follows:
the invention provides a preparation method of natural vegetarian beef flavor powder for plant meat, which comprises the following steps:
1) adding water into the wheat peptide powder and the vegetable oil, decocting, cooling, and performing enzymolysis to obtain an enzymolysis solution;
2) adding plant extract and spice into the enzymolysis liquid; performing Maillard reaction, and filtering to obtain vegetarian beef soup;
3) adding modified starch, edible salt and maltodextrin into the vegetarian beef soup; and then spray drying is carried out to obtain the vegetarian beef flavor powder.
The vegetable oil is one or more than two of rapeseed oil, coconut oil and sesame oil;
the plant extract is one or more than two of lotus root extract, caraway extract and pea extract;
the spice is one or more of ginger powder, turmeric powder, clove powder, bolete powder, anise powder, fennel powder, fructus amomi powder and basil powder;
preferably, the mass ratio of the wheat peptide powder, the vegetable oil and the water in the step 1) is as follows: 10-30 parts of: 5-20 parts of: 50-85 parts; the cooking time is 0.5-2 h; the addition amount of the enzyme is 0.1-1% of the total mass of the wheat peptide powder, the vegetable oil and the water; the enzymolysis time is 1h, and the enzymolysis temperature is as follows: at 55 ℃.
Preferably, the enzymes in the enzymolysis step in step 1) are: a lipase.
Preferably, the mass ratio of the enzymolysis liquid to the plant extract and the spice in the step 2) is as follows: enzymolysis liquid: 40-100 parts; plant extracts: 10-40 parts; 0.1-2 parts of ginger powder: 0-2 parts of turmeric powder: 0.1-2 parts of clove powder; 1-6 of boletus powder; 0-6 parts of anise powder; 0-2 parts of fennel powder; 0-2 parts of fructus amomi powder; 2-10 of basil powder.
Preferably, the reaction conditions of the maillard reaction are: keeping the temperature at 98 ℃ for 1.5 h.
Preferably, the preparation method of the plant extract comprises the following steps: the lotus root extract is mainly prepared by crushing fresh lotus roots, performing enzymolysis by cellulase and amylase, and performing enzymolysis by nuclease and deaminase. The caraway extract is mainly obtained by utilizing fresh caraway and carrying out rotary compression filtration. The pea extract is prepared by parching and decocting semen Pisi Sativi.
Specifically, the preparation method of the lotus root extract comprises the following steps: crushing fresh lotus roots, adding 0.5 percent (mass percent) of cellulase and 2 percent (mass percent) of amylase, and carrying out enzymolysis for 1.5h at the enzymolysis temperature of 55 ℃; then heating to 65 ℃, adding 0.3% (mass percent) of nuclease and 0.5% (mass percent) of deaminase, carrying out enzymolysis for 2h, and inactivating the enzyme for later use.
Specifically, the preparation method of the caraway extract comprises the following steps: cleaning fresh herba Coriandri, mincing with a mincing machine, rotating and compressing with a rotary compression filter, and filtering with a 100-mesh micropore machine. The obtained liquid is herba Coriandri extract.
Specifically, the preparation process of the pea extract comprises the following steps: after being cleaned, peas are fried in a sauce frying pan at the temperature of 130 ℃, ground and added with water 1: 1, putting the mixture into an autoclave for cooking at 121 ℃ for 1 hour, taking out the mixture and pulping the mixture. Obtaining pea extract for later use.
The invention has the following beneficial effects:
the vegetarian beef powder prepared by the invention presents the vivid color, flavor and taste of stewed beef, has strong flavor and mellow fragrance, combines the composite meat texture and soup feeling of fresh and sweet feeling, full feeling, lasting feeling and mellow feeling, and has rich nutrient components.
Drawings
FIG. 1 is a radar chart of example 1 and comparative example 1, which is drawn by selecting representative aroma and fragrance for rating evaluation;
fig. 2 is a total ion flow diagram of volatile component analysis of the vegetarian beef powder of example 1 and the beef soup of comparative example 1 by GC-MS, respectively.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1
A preparation method of natural vegetarian beef flavor powder for vegetable meat comprises the following steps:
selecting 30g of wheat peptide powder and 20g of coconut oil, adding 50g of cold water, boiling, then decocting for 1 hour with soft fire, cooling to 55 ℃, adding 0.2% (mass percent) of lipase, and then carrying out enzymolysis for 1 hour to obtain 98g of enzymolysis liquid; then adding 20g of lotus root extract and 20g of caraway extract, and adding 1.5g of ginger powder, 0.2g of turmeric powder, 0.2g of clove powder, 6g of bolete powder, 6g of anise powder, 0.5g of fennel powder, 0.8g of fructus amomi powder and 4g of basil powder. Raising the temperature to 98 ℃, and preserving the heat for 1.5 h. Cooling to 60 ℃, filtering to obtain vegetarian beef soup, adding 5 percent (weight percentage) of modified starch, 10 percent (weight percentage) of edible salt and 10 percent (weight percentage) of maltodextrin, and carrying out spray drying to obtain the vegetarian beef flavor powder. The vegetarian beef powder prepared by the invention presents the vivid color, flavor and taste of stewed beef, has strong flavor and mellow fragrance, combines the composite meat texture and soup feeling of fresh and sweet feeling, full feeling, lasting feeling and mellow feeling, and has rich nutrient components.
The preparation method of the lotus root extract comprises the following steps: crushing fresh lotus roots, adding 0.5 percent (mass percent) of cellulase and 2 percent (mass percent) of amylase, and carrying out enzymolysis for 1.5h at the enzymolysis temperature of 55 ℃; then heating to 65 ℃, adding 0.3% (mass percent) of nuclease and 0.5% (mass percent) of deaminase, carrying out enzymolysis for 2h, and inactivating the enzyme for later use.
The preparation method of the caraway extract comprises the following steps: cleaning fresh herba Coriandri, mincing with a mincing machine, rotating and compressing with a rotary compression filter, and filtering with a 100-mesh micropore machine. The obtained liquid is herba Coriandri extract.
Comparative example 1:
a preparation method of stewed beef soup comprises the following steps:
the preparation method of the stewed beef soup comprises the following steps: 1000g of cold water is added into 500g of beef, and 10g of ginger, 2g of turmeric, 2g of clove powder, 20g of anise powder, 5g of fennel powder, 2g of fructus amomi powder and 20g of basil powder are added. Boiling, decocting with slow fire for 2 hr to obtain 500g beef soup.
Sensory analysis of the stewed beef soup of example 1 and comparative example 1 gave a comparative radar chart as follows: after the vegetarian beef powder is diluted by 10 percent of clear water, compared with natural stewed beef soup, the vegetarian beef powder can be comparable with homemade stewed beef in the aspects of fat image fidelity and characteristic fragrance, and meanwhile, the fishy smell of the beef is reduced, and the meat quality is enhanced.
The evaluation is carried out according to the national standard GB/T12135-2008 sensory analysis method, the ranking method and the Friedman test method. 8 professional sensory evaluators were selected, representative aromas and aromas were selected for scoring evaluation, and the average was directly taken to draw a radar chart as shown in fig. 1.
The vegetarian beef powder of example 1 and the homemade beef soup of comparative example 1 were subjected to volatile component analysis by GC-MS
1. Pretreatment conditions
Weighing 0.2g of vegetarian beef powder, adding 2g of deionized water, carrying out vortex dissolution, transferring into a 20mL headspace bottle with a polytetrafluoroethylene rubber mat, placing the headspace bottle in a 50 ℃ multipurpose incubator for balancing for 30min, inserting a solid phase microextraction device subjected to advanced aging treatment into a sealed bottle through the rubber mat, pushing out an extraction head, carrying out headspace extraction for 30min, taking out the extraction head, immediately inserting into a GC sample inlet, desorbing for 3min, and carrying out sample injection analysis.
Taking 2g of beef soup, transferring into a 20mL headspace bottle with a polytetrafluoroethylene rubber mat, placing in a 50 ℃ multipurpose incubator for balancing for 30min, inserting a solid phase microextraction device subjected to advanced aging treatment into a sealed bottle through the rubber mat, pushing out an extraction head, performing headspace extraction for 30min, taking out the extraction head, immediately inserting into a GC sample inlet, desorbing for 3min, and performing sample injection analysis.
2. GC-MS analysis conditions
GC conditions were as follows: a chromatographic column: HP-5MS elastic quartz capillary chromatography column (60m × 0.25mm × 0.25 μm), injection port temperature: 250 ℃, carrier gas: high-purity (more than or equal to 99.999 percent) helium, carrier gas flow rate: 1.0mL/min, wherein the sample injection mode is non-split flow sample injection, and the temperature rise program of the chromatographic column is as follows: the initial temperature is 40 deg.C, maintained for 2.0min, increased to 180 deg.C at 5 deg.C/min, increased to 250 deg.C at 10 deg.C/min, and maintained for 10 min.
MS conditions: EI source, electron energy 70eV, electron multiplier voltage 1400V, ion source temperature 230 ℃, quadrupole rod temperature 150 ℃, interface temperature 260 ℃, full scanning mode selected, mass scanning range: 35 to 450 AMU.
3. GC-MS result graph; as shown in fig. 2;
comparison of key flavour components identified by GC-MS, comparison example 1 differs from comparison example 1: as shown in table 1;
TABLE 1 comparison table of key flavor component identification results of beef soup and vegetarian beef powder
As can be seen from Table 1, the stewed beef (comparative example 1) and vegetarian beef powder (example 1) have identified 52 compounds among them, including 3 sulfur compounds, 1 heterocyclic compound, 13 aldehydes, 9 ketones, 9 alcohols, 16 alkenes and 1 ether. Of these 33 were identified in both samples. Stewed beef with gravy was identified as the highest trans-anethole, reaching 24.52%; second, longifolene, up to 10.24%, and finally 2, 4-nonadienal, up to 10.04%. The main components which have important contribution to the flavor of the stewed beef with sauce comprise 2-methyl-3-furanthiol, trans-anethole, longifolene, 2, 4-nonadienal, trans-2-octenal, A-curcumene and the like. The highest trans-anethole is identified by the vegetarian beef powder and reaches 25.65 percent; then longifolene 13.64%; again, a-curcumene, reached 9.16%. The main components which have important contribution to the flavor of the stewed beef include 2-methyl-3-furanthiol, trans-anethole, longifolene, A-curcumene, zingiberene and the like. Sulphur-containing compounds are a class of substances that contribute significantly to the basic meat flavour. In naturally cooked meat products, the content is very low, but due to the very low odor threshold, mostly key compounds of meat flavor. Some of the aldehydes and ketones are important substances for expressing the fragrance of spices. The spicy flavor can improve the overall meat feeling while providing unique fragrance. This is also consistent with the results of the sensory evaluation.
Claims (10)
1. A preparation method of natural vegetarian beef flavor powder for vegetable meat is characterized by comprising the following steps: the method comprises the following steps:
1) adding water into the wheat peptide powder and the vegetable oil, decocting, cooling, and performing enzymolysis to obtain an enzymolysis solution;
2) adding plant extract and spice into the enzymolysis liquid; performing Maillard reaction, and filtering to obtain vegetarian beef soup;
3) adding modified starch, edible salt and maltodextrin into the vegetarian beef soup; and then spray drying is carried out to obtain the vegetarian beef flavor powder.
2. The method for preparing the natural vegetarian beef flavor powder for plant meat according to claim 1, characterized in that: the vegetable oil is one or more of rapeseed oil, coconut oil and sesame oil.
3. The method for preparing the natural vegetarian beef flavor powder for plant meat according to claim 1, characterized in that: the plant extract is one or more than two of lotus root extract, caraway extract and pea extract.
4. The method for preparing the natural vegetarian beef flavor powder for plant meat according to any one of claims 1 to 3, characterized in that: the spice is one or more of ginger powder, turmeric powder, clove powder, bolete powder, anise powder, fennel powder, fructus amomi powder and basil powder.
5. The method for preparing the natural vegetarian beef flavor powder for plant meat according to claim 1, characterized in that: the mass ratio of the wheat peptide powder, the vegetable oil and the water in the step 1) is as follows: 10-30 parts of: 5-20 parts of: 50-85 parts; the cooking time is 0.5-2 h; the addition amount of the enzyme is 0.1-1% of the total mass of the wheat peptide powder, the vegetable oil and the water; the enzymolysis time is 1h, and the enzymolysis temperature is as follows: at 55 ℃.
6. The method for preparing the natural vegetarian beef flavor powder for plant meat according to claim 5, characterized in that: the enzyme in the enzymolysis step in the step 1) is as follows: a lipase.
7. The method for preparing the natural vegetarian beef flavor powder for plant meat according to claim 4, wherein the method comprises the following steps: the mass ratio of the enzymolysis liquid to the plant extract and the spice in the step 2) is as follows: enzymolysis liquid: 40-100 parts; plant extracts: 10-40 parts; 0.1-2 parts of ginger powder: 0-2 parts of turmeric powder: 0.1-2 parts of clove powder; 1-6 of boletus powder; 0-6 parts of anise powder; 0-2 parts of fennel powder; 0-2 parts of fructus amomi powder; 2-10 of basil powder.
8. The method for preparing the natural vegetarian beef flavor powder for plant meat according to claim 1, characterized in that: the reaction conditions of the Maillard reaction are as follows: keeping the temperature at 98 ℃ for 1.5 h.
9. The method for preparing the natural vegetarian beef flavor powder for plant meat according to claim 3, characterized in that: the preparation method of the plant extract comprises the following steps: the lotus root extract is mainly prepared by crushing fresh lotus roots, performing enzymolysis by cellulase and amylase, and performing enzymolysis by nuclease and deaminase; the caraway extract is mainly prepared by using fresh caraway and performing rotary compression filtration on the fresh caraway; the pea extract is prepared by parching and decocting semen Pisi Sativi.
10. The method for preparing the natural vegetarian beef flavor powder for vegetable meat according to claim 9, wherein the method comprises the following steps: the preparation method of the lotus root extract comprises the following steps: crushing fresh lotus roots, adding 0.5 percent (mass percent) of cellulase and 2 percent (mass percent) of amylase, and carrying out enzymolysis for 1.5h at the enzymolysis temperature of 55 ℃; then heating to 65 ℃, adding 0.3% (mass percent) of nuclease and 0.5% (mass percent) of deaminase, carrying out enzymolysis for 2h, and inactivating enzyme for later use;
the preparation method of the caraway extract comprises the following steps: cleaning fresh herba Coriandri, mincing with a mincing machine, rotating and compressing with a rotary compression filter, and filtering with a 100-mesh micropore machine. The obtained liquid is herba Coriandri extract for use;
the preparation process of the pea extract comprises the following steps: after being cleaned, peas are fried in a sauce frying pan at the temperature of 130 ℃, ground and added with water 1: 1, putting the mixture into an autoclave for cooking at 121 ℃ for 1 hour, taking out the mixture and pulping the mixture; obtaining pea extract for later use.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023178980A1 (en) * | 2022-09-30 | 2023-09-28 | Shi Weiyue | Flavoring compositions of improving plant-based meat flavor, method of making and application thereof |
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Application publication date: 20200218 |