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A technology of meat flavor and enzymatic method, which is applied in the field of food materials, can solve the problems of destroying the original flavor of vegetable protein, losing customers, markets, and insufficient full and natural flavor, so as to achieve unique flavor and full flavor of meat flavor , Strong cooking effect
Inactive Publication Date: 2009-09-02
TIANJIN CHUNFA BIO TECH GRP
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Problems solved by technology
However, at present, acid hydrolyzed vegetable protein (HVP for short) is generally used to prepare reaction spices, but the acid hydrolysis is thorough, destroying the original flavor of vegetable protein, and cannot meet the needs of product developme...
Method used
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Effect test
Embodiment 1
[0021] Add 58 parts of soybean protein isolate hydrolyzate, 3.5 parts of glucose, 0.5 parts of D-xylose, 0.5 parts of glycine, 0.5 parts of DL-alanine, 0.5 parts of L-cysteine, VB 1 0.5 parts of VC, 1 part of VC, 18 parts of refined butter, 2 parts of refined suet, and 15 parts of table salt. Stir for 20 minutes and heat up. The reaction temperature is controlled at 114-115° C., and the reaction time is 1 hour. After the reaction, cool down to 50°C, pass through a 40-mesh vibrating sieve and discharge to obtain meat flavor essence.
Embodiment 2
[0023] Add 60 parts of soybean protein isolate hydrolyzate, 1.5 parts of glucose, 0.5 parts of D-xylose, 0.5 parts of glycine, 0.5 parts of L-lysine, 0.5 parts of L-cysteine, VB 1 VC is 0.5 parts, VC is 1 part, refined lard is 18 parts, refined chicken oil is 2 parts, and table salt is 15 parts. Stir for 20 minutes and heat up. The reaction temperature is controlled at 104-105° C., and the reaction time is 1.5 hours. After the reaction, cool down to 50°C, pass through a 40-mesh vibrating sieve and discharge to obtain meat flavor essence.
Embodiment 3
[0025] Add 59.5 parts of soybean protein isolate hydrolyzate, 1 part of glucose, 0.5 parts of D-xylose, 0.5 parts of D-ribose, 0.5 parts of glycine, 0.5 parts of DL-alanine and 0.5 parts of L-leucine in the reaction kettle , 0.5 parts of L-cysteine, VB 1 VC is 0.5 parts, VC is 1 part, refined chicken oil is 18 parts, refined lard is 2 parts, and table salt is 15 parts. Stir for 20 minutes and heat up. The reaction temperature is controlled at 100-101° C., and the reaction time is 2 hours. After the reaction, cool down to 50°C, pass through a 40-mesh vibrating sieve and discharge to obtain meat flavor essence.
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Abstract
The invention provides meat flavor and a preparation method thereof by hydrolyzed vegetable protein in an enzyme process. Soybean protein isolate is hydrolyzed by a biologic zymohydrolysis technology The invention provides meat flavor and a preparation method thereof by hydrolyzed vegetable protein in an enzyme process. Soybean protein isolate is hydrolyzed by a biologic zymohydrolysis technologyto obtain the hydrolyzed vegetable protein in the enzyme process. The soybean protein isolate is moderately hydrolyzed, thus the original flavor of the soybean protein isolate is kept, and the meat flto obtain the hydrolyzed vegetable protein in the enzyme process. The soybean protein isolate is moderately hydrolyzed, thus the original flavor of the soybean protein isolate is kept, and the meat flavor has abundant micromolecule peptide, high flavor development effect and full-bodied and full mouthfeel. The flavor of the meat flavor prepared by the hydrolyzed vegetable protein in the enzyme proavor has abundant micromolecule peptide, high flavor development effect and full-bodied and full mouthfeel. The flavor of the meat flavor prepared by the hydrolyzed vegetable protein in the enzyme process by a Maillard reaction is full and close to be natural and tastes like cooked meat.cess by a Maillard reaction is full and close to be natural and tastes like cooked meat.
Description
technical field [0001] The invention belongs to the field of food materials, in particular to a meat flavor essence and a preparation method thereof. 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 salty food flavors is as follows: the first step is to add various raw materials such as amino acids and reducing sugars into the reactor in a certain proportion to carry out the Maillard reaction (reaction between amino acids and reducing sugars), and then Spray-dry to obtain the reaction fragrance. The second step is to add various natural and / or natural equivalent spices and solvents such as ethanol, propylene glycol, salad oil, etc. into the batching tank in a certain proportion and mix them evenly to obtain the blended spices. The third step is to add the reaction spices, blended spices an...
Claims
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Application Information
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