Meat flavor and preparation method thereof

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...

AI Technical Summary

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 development.

Limit the development of new products, lose customers and markets

The use of acid method to hydrolyze vegetable protein to prepare flavor can not give full play to its original flavor, and flavor products still have the defects of not full and natural flavor