Method for producing essence in flesh odor thorugh extrusion technique

A meat-flavored essence and technical technology, which is applied in the field of meat-flavored essence production, can solve problems such as non-continuous production, high production cost, and long production cycle, and achieve the effects of low production cost, high production efficiency, and short production cycle

Inactive Publication Date: 2009-07-15
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, the traditional process is produced in a reactor, which cannot be continuously produced, has a long production cycle, low production efficiency, and high production costs

Method used

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  • Method for producing essence in flesh odor thorugh extrusion technique
  • Method for producing essence in flesh odor thorugh extrusion technique
  • Method for producing essence in flesh odor thorugh extrusion technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0053] The raw material formula of applying extrusion technology to produce meat flavor essence is:

[0054] Glucose 10%, Glycine 5%, L-Cysteine ​​Hydrochloride 5%, VB1 1%, Refined Butter 2%, Yeast Powder 20%, Water 10%, Rice Flour 47%.

[0055] According to the formula, each raw material is added into a mixer and mixed uniformly to obtain an extruded raw material with a water content of 17%. The twin-screw extruder was preheated to the specified temperature, the mixing zone temperature was 70°C, the shear zone was 120°C, and the melting zone was 170°C. Add the extruded raw materials into the hopper of the twin-screw extruder, start the extruder, and adjust the screw speed to 200 rpm. The extruded raw material is added into the extruder from the feeding hopper at a speed of 70Kg / hour and extruded. The extruded reaction flavor is cooled to room temperature, and pulverized to obtain the powdery reaction flavor of the meat flavor. Various natural fragrances and natural equivalen...

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PUM

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Abstract

A process for preparing the essence with meat taste includes such steps as preheating the extruder to a predefined temp, charging the raw materials in it, extruding while high-pressure and-temp Maillard reaction to obtain resultant essence, cooling, pulverizing, mixing it with additive perfume, drying agent, carrier and flavouring, and stirring. Its advantages are unique taste and strong fragrance.

Description

technical field [0001] The invention relates to the field of methods for producing meat flavors. Background technique [0002] Meat flavor is a food additive widely used in products such as instant noodles, meat products, condiments and chicken essence. It has developed rapidly since the 1990s. The traditional production method of meat flavor essence is as follows: the first step is to add various raw materials such as amino acid and reducing sugar into the reaction kettle in a certain proportion to carry out Maillard reaction (the reaction between amino acid and reducing sugar), and the reaction produces reaction spices. The flavor of the reaction flavor varies with the composition of the raw materials, the water activity of the reaction system, the reaction temperature, the reaction pressure and the reaction time. The second step is to uniformly mix the reaction flavor with maltodextrin, salt, monosodium glutamate and other raw materials in the batching tank to obtain a ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23P1/12A23L27/26A23P30/20
Inventor 邢海鹏李文方胡珣
Owner TIANJIN CHUNFA BIO TECH GRP
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