Peptide-rich flavour development based material and preparation method

A base material and peptide-rich technology, which is applied in food preparation, application, food science, etc., can solve the problems of insufficient flavor, no aftertaste, affecting the high-grade and natural flavor of food, and achieve the effect of improving flavor

Active Publication Date: 2009-02-18
广东汇香源生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor formed by the above-mentioned seasoning base material is not long enough, the aftertaste is weak, it is difficult to embody the natural flavor well known by people, and it gives people a feeling of dulln

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Beef flavor base

[0036] Raw material (mass fraction%): water: 28; beef: 20; soy sauce: 5; hydrolyzed vegetable protein: 4; glucose: 2.6; L-cysteine ​​hydrochloride: 3.4; IMP: 0.8; I+G: 1.2 ; Sucrose: 5; Salt: 8; MSG: 6; Butter: 4; Dextrin: 10; Spices: 1; Flavor: 1.

[0037] The preparation method is:

[0038] 1) Enzymatic hydrolysis: Wash the beef, mince it, add water to adjust to total nitrogen 12mg / mL, pH 8.0, warm up to 42°C, add compound protease 15 U / g (protein), enzymatically hydrolyze for 25 hours; then adjust pH 5, add Warm to 48℃, add compound flavor protease 10U / g (protein), enzymatically hydrolyze for 30h;

[0039] 2) Filtration: Pass the enzymolysis liquid through an 80-mesh sieve to obtain the enzymolysis filtrate;

[0040] 3) Dissolution: Mix 15% (mass fraction) of sucrose, salt and monosodium glutamate in the raw materials with other raw materials except dextrin and flavorings, and dissolve in the enzymatic hydrolysis filtrate at 35°C, and add water to adju...

Embodiment 2

[0047] Chicken Taste Base

[0048] Raw material (mass fraction%): water: 42; chicken: 10; chicken skeleton: 18; soy sauce: 3; xylose: 2.5; L-cysteine ​​hydrochloride: 1.2; I+G: 1; IMP: 1.2 ; Sucrose: 3; Hydrolyzed vegetable protein: 3; Salt: 2; MSG: 2; Chicken fat: 3; Starch: 7; Chicken flavor: 0.4; Spices: 0.7.

[0049] The preparation method is:

[0050] 1) Enzymatic hydrolysis: Wash the chicken and chicken skeleton, mince, add water to adjust to total nitrogen 13mg / mL, pH 7.5, heat up to 45°C, add complex protease 13U / g (protein), enzymatically hydrolyze for 21h; then adjust pH6.2, heat to 50℃, add 11U / g of compound flavor protease (protein), enzymolyse for 28h;

[0051] 2) Filtration: Pass the enzymolysis liquid through a 70-mesh sieve to obtain the enzymolysis filtrate;

[0052]3) Dissolve: Mix 18% (mass fraction) of sucrose, salt and monosodium glutamate in the raw materials with other raw materials except starch and chicken flavor, then dissolve in the enzymatic hydrolysis ...

Embodiment 3

[0059] Seafood flavor base

[0060] Raw material (mass fraction%): water: 36; shrimp: 22; fish steak: 11; hydrolyzed vegetable protein: 3; xylose: 2; L-cysteine ​​hydrochloride: 2.4; I+G: 1; IMP : 2.8; soy sauce: 2; sucrose: 4; salt: 2; fish oil: 2.5; monosodium glutamate: 2; starch: 6.5; seafood flavor: 0.5; spice: 0.3.

[0061] The preparation method is:

[0062] 1) Enzymatic hydrolysis: Wash the shrimp and fish fillets, mince them, add water to adjust to total nitrogen 18mg / mL, pH 7.0, heat up to 50°C, add complex protease 11U / g (protein), enzymatically hydrolyze for 26 hours; then adjust pH5.2, heat to 55℃, add compound flavor protease 9U / g (protein), enzymatically hydrolyze for 24h;

[0063] 2) Filtration: Pass the enzymatic hydrolysis solution through an 80-mesh sieve to obtain the enzymatic hydrolysis filtrate;

[0064] 3) Dissolution: Mix 20% (mass fraction) of sucrose, salt and monosodium glutamate in the raw materials with other raw materials except starch and seafood fl...

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PUM

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Abstract

The invention discloses a seasoning material rich in peptide, the composition and mass percent of which are: water: 20-65; protein sources raw material: 15-50; reducing sugar: 1-10; L-cysteine Hydrochloride: 1-5; Disodium 5'-ribonucleotide: 0.1-2.5; sauce: 2-15; hydrolyzed vegetable protein: 2-15; 5-disodium inosinate: 0.6-3.8; cane sugar: 2-18; salt: 2-20; monosodium glutamate: 2-15; grease: 2-15; excipient: 5-20; spice:0.5-2; and edible spice: 0.2-1.5. The invention also discloses a method for preparing the seasoning material rich in peptide. The method consists of the steps of enzymolysis, filtering, dissolvation, pH adjusting, reaction, preparation, drying, crushing and the like. The seasoning material rich in peptide has long-lasting flavor and heavy aftertaste, is easy to use and can be applied to instant noodles, snack foods, complex condiment, meat products and the like.

Description

Technical field [0001] The present invention relates to the fields of food science and food processing, in particular to a peptide-rich flavor base material and a preparation method thereof. Background technique [0002] Food flavor is an important functional feature of food, and adding seasoning base material is an important means to construct food flavor. In the flavor adjustment of instant noodles, casual puffed foods, compound condiments and meat products, currently the main flavoring bases that are based on amino acids are used, such as yeast extract, HAP, HVP, etc. However, the flavor formed by the above-mentioned seasoning base is not long enough, the aftertaste is weak, it is difficult to reflect the well-known natural flavor, and it gives people a feeling of little aftertaste, which affects the high-grade and naturalization of food flavor. Therefore, in the field of seasoning, there is a lack of a seasoning base material with long flavor, heavy aftertaste, and reflecting...

Claims

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Application Information

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IPC IPC(8): A23L1/227A23L1/231A23L27/21A23L27/26
Inventor 孔令会邢晓阳吴肖蔡连坤
Owner 广东汇香源生物科技股份有限公司
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