Meat flavor fragrant base

Abstract

The invention belongs to the field of food additives, especially involving a meat flavor. The invention first uses cellulose 0.05-3 parts, 10% HCl 1-20 parts, onion 80-98 parts to hydrolyze the green onion; then uses meat 70-100 parts, water 0-30 parts, prolease 0.05-3 parts to hydrolyze the meat; at last uses green onion hydrolysis liquid 1-30 parts, meat hydrolysis liquid 1-80 parts, amino acids 1-20 parts, reducing sugar 1-20 parts, hydrolyzed plant protein liquid 1-40 parts, yeast extract 1-50 parts, VB1 1-5 parts, VC 0-5 parts, fat 0-10 parts, water 0-20 parts to carry out the Maillard reaction. The generated meat flavor has full flavor, which is close to the natural flavor, and cooking sense. So the meat flavor which is produced based on that has wider prospect.

Description

technical field [0001] The invention belongs to food additives, in particular to a meat flavor base. 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 flavors is as follows: the first step is to add various raw materials such as amino acids and reducing sugars to the reactor in a certain proportion to carry out the Maillard reaction (the reaction between amino acids and reducing sugars). The flavor of the product changes with the raw material formula, the water activity of the reaction system, the reaction temperature, the reaction pressure and the reaction time. The reaction product is uniformly mixed with maltodextrin, salt, monosodium glutamate and other raw materials in a batching tank to obtain a powder spraying material liquid, and then spray-dried to obtain a reaction fragrance. ...

AI Technical Summary

Problems solved by technology

Because only protease is used, the flavor of the meat flavor base is limited, which cannot meet the needs of product development