A method for producing reactive food flavor by oil-water mixed phase
A mixed-phase, reactive technology, applied in food preparation, application, food science, etc., can solve the problems of lack of taste, monotonous and lack of product aroma, etc., and achieve the effect of mellow taste, strong cooking feeling and good meat aroma
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Embodiment 1
[0022] Take 20g of water, 5g of cysteine, 5g of glucose, 10g of HVP, 8g of yeast extract, and 2g of spices, mix them evenly, put them in a high-pressure reactor, adjust the pH to 3 with 30% sodium hydroxide solution, add tallow to the reactor 50 g, the reaction kettle was sealed, and the temperature was raised to 130° C. with stirring, and the heating rate was 10° C. / min. The heat preservation reaction is carried out for one hour, and after the reaction is completed, it is left to stand for 2 hours, and the product of the upper layer of oil layer and the lower layer of water phase layer is separated, and at the same time, an oily flavor raw material and a paste flavor raw material with sauced beef flavor are obtained.
Embodiment 2
[0024] Take 10g of water, 5g of cysteine, 5g of glycine, 5g of glucose, 8g of yeast extract, 2g of green onion juice, and 2g of ginger juice, mix them evenly to form a mixture, put it into a high-pressure reactor, and adjust the pH to 4 with 30% sodium hydroxide solution Then, 63 g of chicken fat was added into the reaction kettle, and the temperature was raised to 110° C. with stirring at a rate of 10° C. / min. Insulation reaction for 2 hours, after the reaction was completed, let it stand for 2 hours, separated the upper oil layer and the lower water layer product, added 0.01% of its mass to the upper oil layer Butylated hydroxyanisole (abbreviated as BHA), and simultaneously obtained a chicken-boiled flavor Oily raw materials and paste flavor raw materials.
Embodiment 3
[0026] Take 10g of water, 13g of cysteine, 5g of xylose, and 10g of pork hydrolyzate (the product of enzymatic hydrolysis), put them in a high-pressure reactor, adjust the pH to 3.5 with 30% sodium hydroxide solution, and then pour it into the reactor. Add 62 g of lard, heat to a temperature of 140° C. under stirring, and the heating rate is 10° C. / min. Insulate and react for 1.5 hours, stand still for 1 hour after the reaction, separate the upper oil layer from the lower product, and add 0.01% BHA to the upper oil layer. At the same time, an oily raw material and a pasty essence raw material with roasted pork flavor are obtained.
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