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Preparation method of thermostable beef granule essence using corn core as sugar source

A technology of beef granules and high temperature resistance, which is applied in food preparation, application, food science, etc., can solve the problems of poor high temperature performance, increased product production cost, and low retention rate of flavors, so as to improve high temperature resistance performance and retention rate, prevent The effect of volatilization and oxygen entry and delayed release rate

Active Publication Date: 2009-12-02
上海华宝孔雀香精有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the flavor products produced by domestic flavor companies have poor high temperature resistance. In the process of food processing (high temperature processing), the retention rate of flavor is extremely low, and the quality of aroma is easy to change, resulting in insufficient aroma and poor quality of aroma, which affects the quality of food. product quality
In order to enhance the aroma of their products, these food companies have to increase the amount of flavor products, thereby increasing the production cost of the products, thus seriously restricting the development of these food companies

Method used

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  • Preparation method of thermostable beef granule essence using corn core as sugar source

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Experimental program
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Effect test

Embodiment

[0022] 1. Preparation of Alkali-Soluble Pentosan

[0023] Corncob powder (60 mesh) and the concentration of 10% NaOH are mixed with a solid-liquid ratio of 1:10 (W / V), kept boiling for 90 minutes under stirring conditions, cooled naturally, and vacuum filtered, and the filtrate is adjusted to pH with 5M HCl. Neutral, centrifuge, take the precipitate, wash the precipitate three times until it is milky white, air-dry it naturally, and crush it into a 60-80 mesh powder, which is the alkali-soluble pentosan.

[0024] The supernatant obtained by centrifugation was concentrated in a vacuum, and the alcohol ratio of the solution was adjusted to 80% with 95% ethanol to obtain a precipitate, which was centrifuged to obtain water-soluble pentose-oligosaccharides.

[0025] 2. Preparation of Pentoses

[0026] Method 1. Alkali-soluble pentosan powder (60 mesh) is added with HCl with a concentration of 2%, the ratio of solid to liquid is 1:20 (W / V), slightly boiled for 1 hour under stirrin...

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Abstract

The invention relates to a beef granules essence and process for preparation, which comprises pentose solution 5-20 parts, soybean lecithin 1-1.5 parts, sulfo-aminolactic acid 0.5-5 parts, hepionin 0.05-1 part, glycine 0.05-2 parts, maltose dextrin 10-15 parts, modified starch 10-75 parts, pentosan 5-62 parts prepared from maize flour as the raw material.

Description

technical field [0001] The invention relates to an edible essence and a preparation process thereof, in particular to a method for preparing a high-temperature-resistant meat granule essence by using corncobs as a sugar source. Background technique [0002] At present, many food flavors are very unstable and will vaporize at room temperature or below room temperature, but it is precisely because of their strong volatility that these flavors can give food a good flavor. Flavor is a rather complex substance composed of many chemical substances. Some of the substances that make up it are stable, some are highly volatile, some are susceptible to oxidation, and some interact with each other or with other substances in the food system. prone to reactions. During the thermal processing of food, many heat-sensitive components in flavors will undergo thermal degradation, thermal reaction or heat loss. Therefore, the high-temperature resistance technology of flavors has become a hot ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L29/219A23L29/30
Inventor 侯亚龙穆海菠罗昌荣
Owner 上海华宝孔雀香精有限公司