Beef flavor essence prepared by extrusion technology

A beef flavor and essence technology, which is applied in the field of beef flavor and essence, can solve the problems that the taste and aroma of beef flavor essence cannot be fully exerted.

Inactive Publication Date: 2010-03-17
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned preparation of beef-flavored essence can not gi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Raw material weight(Kg)

[0043] Glucose 5Kg

[0044] D-xylose 1Kg

[0045] Cysteine ​​hydrochloride 4Kg

[0046] Hydrolyzed Beef Protein 28Kg

[0047] Hydrolyzed Vegetable Protein 8Kg

[0048] Spices for Braised Beef 2Kg

[0049] Flour 40Kg

[0050] VB 1 1Kg

[0051] Butter 6Kg

[0052] Dark Soy Sauce 4Kg

[0053] water 1Kg

[0054] The spices for braised beef are prepared by mixing and pulverizing 0.3 part of anise, 0.1 part of clove, 0.2 part of cinnamon, 0.2 part of bay leaf, 0.2 part of Chinese prickly ash, 0.2 part of nutmeg, 0.4 part of green onion powder and 0.4 part of ginger powder.

[0055] Add the raw materials of the above weight into the mixer and mix them evenly to obtain extruded puffed raw materials. Preheat the twin-screw extruder to the specified temperature. The preset mixing zone temperature is 80°C, the shearing zone is 110°C, and the melting zone is 150°C. Add the extruded raw materials into the feed hopper of the twin...

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PUM

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Abstract

The invention provides a beef flavor essence prepared by an extrusion technology. The preparation method of the essence comprises the following steps: mixing raw materials: adding the raw materials used to prepare the beef flavor essence according to a proportion of a formulation into an auto mixing machine to be mixed uniformly and obtaining a raw mix; extruding reaction materials: preheating a twin screw extruding machine to the following appointed temperatures: the temperature of a mixing zone is 60-130 DEG C, the temperature of a shear zone is 90-160 DEG C, the temperature of a melting zone is 120-190 DEG C; adding the raw mix into a loading hopper of the extruding machine, starting a screw and adjusting the rotation speed of the screw to be 100-400 rotation/minute; evenly adding the materials and controlling the speed of adding materials to be 20-500 kg/hour; transmitting and extruding the raw materials in the extruding machine and generating Maillard reaction and changes like sugar degradation, fat oxidation and the like in a high-temperature and high-pressure state; then squeezing out the raw materials from the port of a mould in the extruding machine, cooling extruded samples to room temperature and obtaining the powdered beef flavor essence after being pulverized by a pulverizer.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a beef flavor essence prepared by extrusion technology. Background technique [0002] A kind of beef monosodium glutamate has been disclosed in the prior art. The preparation method is to take the beef, wash it, freeze it, grind it, beat it, cook it for 1-2 hours, and then add 1‰-3‰ of the cooked slurry at a temperature of 40-45°C. Trypsin or Bacillus subtilis neutral protease, hydrolyze for 6-8 hours, adjust the pH value of the hydrolyzate to 4.5-5.5, deodorize with activated carbon, filter, add 4-8% edible gelatin and oil essence to the filtrate After quality, it is spray-dried to obtain flavor-enhancing beef powder, which is set aside. Weigh flavor-enhancing beef powder, hydrolyzed vegetable protein powder, sodium glutamate, sodium inosinate and / or sodium guanylate, refined table salt and ethyl maltol according to the above ratio, and mix them evenly to form powdered beef monos...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 刘欢郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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