Preparation Of Lamb Flavor Base With Soy Protein

Meat flavoring because it can imitate the food aroma and flavor, can meet some vegetarians demand for meat flavor, so both at home and abroad of meat flavoring has done a lot of research. In nineteenth Century60years abroad began to study the meat flavoring. China started late, the start of the study in nineteenth Century80. Meat flavor base material is convenient, low cost, good stability and strong fragrance lifelike, is widely used in the food industry. It is used for instant noodles seasoning, meat and spices such as field. At present, whether domestic or foreign, they have not developed the meat flavoring aroma and flavor vivid long retention time. Flavoring more research mostly beef, chicken, halal mutton flavor base material almost no. Basic material of this experiment was isolated soybean protein hydrolysate. The various amino acids and oxidized sheep fat to meat flavor base material. The prepared mutton flavor base material is pure taste, aroma prominent, economic, security, holding incense long time, popular with consumers. The main contents are as follows:1. Protein content of soybean protein is84.22%. Enzymatic hydrolysis of soybean protein tool is alkaline protease and flavor protease. The enzyme activity measured by Folin phenol method of alkaline protease was189995U/g, flavor protease was13976U/g. The optimization of two enzymes respective optimum reaction conditions by response surface method. Alkaline protease enzyme:enzyme dosage4%, substrate concentration5%, temperature50℃, pH=11, the reaction time is5h, the maximum degree of hydrolysis was18.36%after the optimization. The reaction conditions of flavored proteinase is:3%of the amount of enzyme, substrate concentration4%, temperature55℃, pH=6, the reaction time is5h, the maximum degree of hydrolysis was14.21%after the optimization. By using two enzyme method can greatly improve the soybean protein hydrolysis degree, and the degree of hydrolysis was38.67%.2. The optimal formula of Maillard reaction of raw materials and reaction conditions were: temperature105℃, time50min, pH=6, soybean protease hydrolysate40mL cysteine1.5g, thiamin,0.4g, glycine0.8g, alanine0.8g, arginine0.6g, aspartic acid2g, proline1g, glutamic acid2g and glucose3g. Meat flavoring meat aroma is full-bodied, holding incense long time. The liquid color is yellow and transparent.3. Sheep fat oxidation conditions were:reaction time50min, reaction temperature115℃, stirring speed250r/min. Through single factor experiment to determine the amount of sheep fat oxide is0.4g. Analysis of volatile flavor components based lamb were detected in68kinds of flavor substances, including12alcohol (31.25%),8kinds of ketones (3.33%),14aldehydes (17.15%),6lipid (13.51%), hydrocarbon21(13.92%),6heterocyclic (12.42%), ethers1(0.25%), acid was not detected.1-Methylbutanethiol、2-Heptanone、n-Heptaldehyde、Pyrazine,2,6-dimethyl-、n-Decanal、 n-Caprylaldehyde、1-Heptanethiol、Isooctyl alcohol、1-Octano、n-Nonaldehyde、2-Nonenal,(E)-、2,4-Decadienal,(E,E)-and1-Dodecanethiol were detected with flavor in meat flavor, can produce lipid incense and broth.2-Undecenal has a smell of mutton. The above14kinds of flavor is the main aroma components. Through the above research, mutton flavor base material prepared lamb features flavor prominent, aroma realistic and soft, hold incense long time.