Preparation Of Meat Flavour Based On Bovine Bone Extract And The Study On The Processing Technique Of Soup Package Of Huainan Beef Broth

Bovine bone contained abundant proteins and it could extract the nutrient substance with recycling in bone.However at present,it was relatively deficient in processing and utilization targeting to bovine bone co-product,which caused considerable waste of resource.Beef soup of Huainan was a kind of popular food with Anhui local characteristics.Its produce tempting flavor.However,most present industrialized products were facing the problems such as deficient flavor of beef soup and not mellow enough for taste.Therefore this topic made a combination of development and utilization to beef and fresh bone,and the flavor promotion of beef soup of Huainan.On the one hand,enzymatic hydrolysis was applied to beef and fresh bone and Maillard reaction based on enzymolysis substrate was used to made essence to promote the taste and characteristic flavor of industrial production of beef soup.On the other hand,it explored the production process to optimize beef soup of Huainan.It took fresh bovine bone and beef as material,and studied the influence of different additive amount of raw and auxiliary material,seasoning to beef soup's flavor,and different processing technology to soup quality.It conducted sensory evaluation to beef soup from different processing technologies and performed analysis to volatile flavor compounds after getting the best product,defining the characteristic flavor of beef soup of Huainan.The combination of two parts could provide a scientific guide to the production technique's optimization and flavor's promotion for beef soup of Huainan.1.Study on the influence of enzymatic hydrolysis condition to the result of bovine bone's enzymatic hydrolysis.Taking degree of hydrolysis as the reference index,it applied single factor and orthogonal experiment to optimize enzymatic hydrolysis condition and explored the influence of enzyme's type,addictive amount of enzyme,different enzymatic hydrolysis time,different enzymatic hydrolysis temperature and initial p H of enzymatic hydrolysis to bovine bone enzymatic hydrolysis technology.After optimized,the best technology parameters of bovine bone enzymatic hydrolysis was alkaline protease,8000 U/g of additive amount of enzyme,55°C of enzymatic hydrolysis temperature,3 h of enzymatic hydrolysis time,and p H=8.0 of enzymatic hydrolysis p H.Considering yield of product and flavor,under the technology parameter,degree of hydrolysis of bovine bone's enzymolysis substrate could reach to 15.47.2.Study on the influence of Maillard reaction to essence quality with beef flavor.Sensory evaluation was the major reference index.Taking the bovine bone enzymolysis liquid as the raw material,it explored the technology parameter to make the seasoning with bovine ossein flavor,including the influence of addictive amount of glucose,different reaction time and different reaction temperature to the quality of seasoning with bovine ossein flavor.Through sensory evaluation and determination of the formation degree of essence low molecular fragrance intermediate and browning degree of essence and under the basis of single factor,orthogonal experiment was carried out to optimize production technology parameter.The result showed that: when bovine bone enzyme hydrolysate was 20 m L,the addictive amount of thiamine was 0.2%,the addictive amount of cysteine was 0.2%,the addictive amount of glucose was 0.2%,reaction time was 60 min and reaction temperature was115°C,essence's quality reached to the best condition.3.Study on the influence of stewing technology to the quality of beef soup of Huainan.Taking single factor experiment,it studied in stewing process of beef soup of Huainan the influence of spices' addictive amount,solid-liquid ratio,stewing time and ratio of beef to bovine bone to the stewing flavor of bovine bone.Taking a comprehensive analysis of volatile flavor compounds in bovine bone soup,sensory and other indexes,with single factor experiment,it obtained the optimized stewing technology of beef soup of Huainan that the additive amount of spices was a portion of beef soup of Huainan with a portion of spices.When both beef and bovine bone were 500 g,the addictive amount of water was 6L,stewing time was 7 h,and the ratio of beef and bovine bone was 1:1.