36results about How to "Increase Flavor Intensity" patented technology

The invention discloses a chicken umami peptide and a preparation method and application thereof. The preparation method comprises the steps that chicken chest meat is taken as a raw material to be subjected to multi-enzymatic hydrolysis to obtain chicken protein enzymatic hydrolysate; the chicken protein enzymatic hydrolysate is separated and purified to obtain the novel flavor peptide, and the amino acid sequence of the peptide is pyroGlu-Cys-Gly-Gly-Ser. The chicken umami peptide has the better flavor intensity, can significantly improve the thick taste and umami of food under the concentration of 300 ppm and can be widely applied to the fields of food, seasonings and the like.

The invention discloses a preparation method of enzyme-hydrolyzed butter with a high flavor intensity and use thereof in essence with a milk flavor. In the method, a neutral system prepared by mixing butter and water is used as a screening module, and one or a mixture of several of a group of screened lipases is subjected to enzymolysis reaction to form a group of corresponding enzyme-hydrolyzed butter products; the group of products are treated by an acid value and gas value combined analysis method under the same process conditions to determine the flavor materials of the enzyme-hydrolyzed butter; and the final preparation method is determined when final products of the same acid value and flavor components under the same process. In the invention, the flavor intensity of the enzyme-hydrolyzed butter is improved by screening and evaluating lipase and controlling an enzymolysis process. The final products can be used as raw materials for preparing the milk-flavor essence with improved mellow taste and long-lasting fragrance and can be applied to baked products.

The invention relates to a chicken flavor essence and its preparation method. the essence is prepared from the following raw materials of: by weight, 10-50 parts of a Tenebrio molitor larva enzymatic hydrolysate, 2-6 parts of amino acid, 4-10 parts of reducing sugar, 40-70 parts of a chicken enzymatic hydrolysate, 0-8 parts of refined chicken oil, 0-2 parts of a yeast extract, 0-2 parts of HVP, 0-1 part of VB1, 0-1 part of I+G, 0-2 parts of onion puree and 0-2 parts of ginger puree, wherein the Tenebrio molitor larva enzymatic hydrolysate is prepared by enzymatic hydrolysis of Tenebrio molitor larva by the use of protease; and the chicken enzymatic hydrolysate is prepared by enzymatic hydrolysis of chicken by the use of protease. As the Tenebrio molitor larva enzymatic hydrolysate is adpoted in the invention and Tenebrio molitor larva has higher protein content than chicken at source, the enzymatic hydrolysate thereof contains high contents of amino acid and peptide and the cost is low as well. The enzymatic hydrolysate is applied in thermal response so as to generate more flavor compounds, thus raising flavor intensity of the meat flavor essence.

The invention relates to beef oily essence and a preparation method thereof. The essence is prepared from the following raw materials: 3-sulfydryl-2-butanol, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl(2-methyl-3-furyl) disulfide, 3-methylmercapto-propyl alcohol, alpha-furfurylmercaptan, 12-methyl tridecylic aldehyde, furanone, methylcyclopentadienyl pregnenolone (MCP), ethyl maltol, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl pyrazine, vanillin and soybean salad oil. The invention also provides a preparation method for the essence. In an essence product prepared by the method, flavor volatile substances contained in roast beef are adopted, and a formula is formulated in a reasonable ratio, so the beef oil essence has the flavor of natural roast beef, vivid and natural fragrance, long fragrance retention and high heat stability. The beef oily essence has an irreplaceable effect in fields of seasonings and instant noodles.

The invention relates to an ultraviolet flavoring method during air drying and cooking of salted and preserved poultry meat products, which belongs to the field of food processing. The method comprises the following steps of killing and treatment of poultry meat, preserving, ultraviolet flavoring (the power of an ultraviolet lighting tube is 30 watts, the wavelength of the ultraviolet lighting tube is 253.7 nanometers, the radiation intensity of the ultraviolet lighting tube is between 90 and 110 mu W/cm<2>, the distance between the poultry meat and the lighting tube is between 1.5 and 1.8 meters, the ambient humidity is between 10 and 13 DEG C, and the irradiation time is between 2 and 3 hours), and cooking after temperature control, humidity control, wind speed control and air drying. By applying GC/MS to analyze the flavor and the compositions of the product, compared with the prior common technical product, the total peak area of flavoring substances after ultraviolet flavoring is increased by more than 20 percent; and the evaluating result of sensory organs also shows that the product after being subjected to ultraviolet flavoring has greatly improved preserved smell and superior flavor. The technology for producing the salted and preserved poultry meat products provided by the method has low production cost, good flavor of the products and simplified technique, and is suitable for industrial production.

The invention discloses a preparation method of flavor thickening peptide in consomme soy sauce and application of the strong-flavor peptide. The preparation method includes: using wheat flour as a raw material; obtaining consomme soy sauce through the steps of starter making, fermentation, adding of glutaminase, fermentation, treatment and the like; enabling the consomme soy sauce to pass an ultrafiltration membrane of 5000 Da in molecule weight; taking permeate; separating and purifying the permeate to obtain a novel flavor thickening peptide product. An amino acid sequence of the flavor thickening peptide is Glu-Gln-Gln-Pro-Glu. The flavor thickening peptide has high flavor development strength, and can remarkably thicken flavor of food when being applied to the food at concentration of 300ppm, thereby being widely suitable for the field of food and condiments.

The invention relates to a meaty reaction essence prepared by using an enzymatic hydrolysate for larvae of barley pests. The essence is prepared from the following raw materials in part by weight: 10-50 parts of enzymatic hydrolysate for larvae of barley pests, 2-6 parts of amino acid, 4-10 parts of reducing sugar, 40-70 parts of enzymatic hydrolysate for meat, 0-8 parts of fat, 0-2 parts of yeast extract, 0-2 parts of HVP (Hydrolyzed Vegetable Protein), 0-1 part of VB1, 0-1 part of I plus G, and 0-5 parts of spice. The enzymatic hydrolysate for larvae of barley pests is prepared from larvae of barley pests, proteolytic enzyme and distilled water, wherein the weight part ratio of the larvae of barley pests to the distilled water is (70-90):(10-30), and the added content of the proteolytic enzyme accounts for 0.05-0.2% of the total weight of the larvae of barley pests and distilled water. The formula of the essence, provided by the invention, uses the enzymatic hydrolysate for larvae of barley pests for promoting thermal reaction, so that odor intensity of the essence is improved.

The invention discloses a method for regulating and controlling the quality of horseradish sauce by fermentation. The method comprises the following steps: dissolving 20-22 percent of horseradish powder, 0.3-0.5 percent of xanthan gum and 3-5 percent of cane sugar, in mass percentage, in water to form an aqueous phase; and uniformly mixing ingredients of an oil phase including 5-6 percent of edible oil and 0.2-0.3 percent of stearin; uniformly mixing the aqueous phase and the oil phase, inoculating lactobacillus, and fermenting for 20-24 hours in a closed environment at a constant temperature; sterilizing the product and stopping fermentation treatment after the fermentation reaches the terminal; and cooling and filling to obtain a product. According to the method, reproduction of lactobacillus and activity of myrosinase of the lactobacillus are influenced by inoculating lactobacillus and regulating fermenting temperature, time and other conditions, so that the flavor, taste and nutritional quality of horseradish sauce can be regulated and controlled.

The invention relates to a preparation method of a beef oily essence. The method comprises the following steps of: heating soybean salad oil to 80 DEG C; adding furanone, MCP (Monocalcium Phosphate), ethyl maltol, 2-acetylpyrazine and vanilline; stirring till the added materials are fully dissolved; adding 3-mercapto-2-butanol, 2-methy-3-furanthiol, bi(2-methy-3-furyl)disulfide, methyl(2-methyl-3-furyl)disulfide, 3-methylthio-propanol, alpha-furfurylmercaptan, 12-methyl tridecyl aldehyde, 2,3-dimethyl pyrazine and 2,3,5-trimethylpyrazine; and stirring uniformly and filling. In the essence product prepared with the method, flavor volatile substances contained in roast beef are adopted, and a formula is designed according to a reasonable proportion. The essence has the advantages of flavor of natural roast beef, vivid smell, natural fragrance, long lasting time and high thermal stability. The product is applied to seasonings, and has an irreplaceable function in the field of instant noodles.

The present invention relates to a method for producing cheese with good flavour, especially low-salt cheese by using a lactic acid bacteria (LAB) starter culture which is glutamate decarboxylation (GAD) negative. The method may additionally involve inoculating the milk substrate with a GAD-negative Lb. helveticus strain having a high lytic and peptidolytic activity, which further releases glutamate into the milk Additional application of camel chymosin reduces bitterness.

The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt.% and containing per kg of dry matter: 150-900g of proteinaceous matter; 0-100g of starch; 0-5mg of chlorogenic acid; 0-30mg of glycoalkaloid selected from alpha-solanine, alpha-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt.% of the proteinaceous matter, said free amino acids comprising: a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt.% of the free amino acids; a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1 -20 wt.% of the free amino acids; at least 3.5 wt.% Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (alpha-solanine, alpha-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate.

The preparation method of the Tom-yum-kung essence comprises the following steps: weighing the following substances in percentage by mass: 60.87% of citionella oil, 2.08% of sage oil, 4.48% of basil oil, 6.04% of citral, 13.3% of coconut aldehyde, 11.04% of geranium oil, 0.31% of garlic oil and 1.88% of celery seed oil, and uniformly mixing to obtain a spicy base; weighing the following substances in percentage by mass: 7.5% of spicy base, 0.6% of capsanthin E-150 and 91.9% of soybean oil, and uniformly mixing to obtain the Tom-yum-kung essence. The Tom-yum-kung essence has perineum-function characteristic flavor, is moderate in spicy flavor and milk flavor, relatively strong in cooking feeling, good in aroma coordination and more vivid.

The invention relates to a preparation method of little yellow croaker enzymatic hydrolysis liquid. The preparation method comprises the following steps: stirring frozen little yellow croakers, trypsin and compound protease in a reactor for 3-5 minutes, heating, enzymatically hydrolyzing at reaction temperature of 55-70 DEG C for 0.5-2 hours, after the enzymatic hydrolysis is finished, heating to 80-100 DEG C, performing enzyme deactivation for 10-20 minutes, after the enzyme deactivation is finished, cooling to 30-40 DEG C, standing at room temperature for 15-30 minutes, filtering by a 40-mesh sieve to remove residues, and collecting filter liquor, namely the little yellow croaker enzymatic hydrolysis liquid, wherein the additive amounts of the trypsin and the compound protease are respectively 0.05%-0.2% of the weight of the frozen little yellow croakers. The little yellow croaker enzymatic hydrolysis liquid is prepared by different enzymatic hydrolysis proteases; compared with enzymatic hydrolysis liquid prepared from single enzymatic hydrolysis protease, the obtained little yellow croaker enzymatic hydrolysis liquid has the advantages that meat is good in texture, high in flavor intensity and mellow in mouth feel, and the shortcoming of relatively poor overall flavor after enzymatic hydrolysis is carried out by the single protease is overcome.

The invention provides flavor oil and a preparation method thereof. Specifically, the invention provides a method for preparing flavor oil or a method for reducing the irritant flavor of enzymatic flavor oil and/or improving the stir-frying flavor, burnt flavor and/or salty flavor of the enzymatic flavor oil. The method comprises the following steps: (1) performing enzymolysis on oil in an oil phase environment to obtain zymolyte; and (2) carrying out heat treatment on the zymolyte obtained in the step (1), and then separating to obtain the flavor oil. The method disclosed by the invention does not need to add amino acid and reducing sugar, is simple in process, free of a drying step, low in water content and easy in material separation. Compared with a water phase enzymolysis-Maillard system, the method has the advantages that an oil phase system is adopted for reaction, and the obtained enzymolysis flavor oil is higher in flavor strength and pure in flavor.

The invention relates to plum liquid essence for cigarettes and a production process thereof. The liquid essence is prepared from the following raw materials in parts by weight: 50-70 parts of ethanol, 5-12 parts of smoked plum extract, 1-5 parts of wild jujube powder, 2-6 parts of plum juice, 1-3 parts of cocoa powder, 1-5 parts of red date powder, 2-8 parts of propylene glycol, 3-9 parts of deionized water, 2-8 parts of 2-methylvaleric acid and 2-6 parts of butylated hydroxyanisole. The preparation method of the liquid essence comprises the following steps: preparing materials, stirring, detecting and filling. The liquid essence has the effect of improved flavor richness.