Method for preparing thermal reaction essence

A heat-reactive essence and mixture technology, which is applied in the field of heat-reactive essence preparation, can solve the problems that aroma compounds cannot be produced, microwave technology cannot be applied, and the surface temperature is low, so as to achieve the effect of lasting fragrance, not easy to lose, and strong aroma

Inactive Publication Date: 2010-06-02
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The surface temperature of the food surface is lower than that of the interior due to heat energy loss, so some aroma compounds that take time to develop may not be produce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take Cysteine ​​1g, VB 1 1 gram, 0.5 grams of glycine, 1.5 grams of alanine, 1 gram of lysine, 0.5 grams of arginine, 1 gram of threonine, 4 grams of glucose, 0.5 grams of lactose, 19 grams of hydrolyzed vegetable protein, 60 grams of beef enzyme hydrolyzate grams, 10 grams of yeast extract, put the above-mentioned raw materials into a high-pressure reactor, start stirring and mix thoroughly; raise the temperature of the reactor to 105°C at a uniform speed within 15 minutes, start the insulation reaction, control the reaction temperature at 105°C, and react The time is 80 minutes, and the heat reaction essence precursor is obtained.

[0025] Take 70 grams of heat-reactive flavor precursor, 20 grams of carrier, 2 grams of glycerin, 2 grams of butter, 4 grams of egg powder, and 2 grams of salt. Mix all the ingredients well, heat and react in a microwave oven on high heat for 5 minutes, and cool to room temperature, drying and crushing to obtain a powdered beef-flavored h...

Embodiment 2

[0027] Take Cysteine ​​3g, VB 1 2 grams, 2.5 grams of alanine, 2 grams of lysine, 1.5 grams of leucine, 1.5 grams of threonine, 5 grams of glucose, 20 grams of hydrolyzed vegetable protein, 60 grams of pork enzymatic solution, 10 grams of yeast extract , the reaction temperature is 110° C., and the reaction time is 40 minutes. According to the operation of Example 1, the heat reaction essence precursor is obtained.

[0028] Take 50 grams of heat-reactive essence precursor, 25 grams of carrier, 3 grams of glycerin, 2 grams of butter, 6 grams of egg powder, and 4 grams of salt, and operate according to Example 1 to obtain a powdery pork-flavored heat-reactive essence with rich and harmonious roasted aroma .

Embodiment 3

[0030] Take Cysteine ​​4g, VB 1 4 grams, 1.5 grams of alanine, 1 gram of lysine, 0.5 grams of arginine, 1 gram of threonine, 3 grams of glucose, 15 grams of hydrolyzed vegetable protein, 45 grams of beef enzyme hydrolyzate, 10 grams of yeast extract , the reaction temperature is 120° C., the reaction time is 35 minutes, and the operation is carried out according to Example 1 to obtain the heat reaction essence precursor.

[0031] Take 70 grams of heat-reactive essence precursor, 15 grams of carrier, 3 grams of glycerin, 2 grams of butter, 6 grams of egg powder, and 3 grams of salt, and operate according to Example 1 to obtain a powdery beef-flavored heat-reactive essence with a harmonious and strong roasted aroma .

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PUM

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Abstract

The invention discloses a method for preparing a thermal reaction essence. The method comprises the following steps of: adding sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed vegetal protein, enzymolysis animal protein, carriers and egg powder into a high-pressure reaction kettle according to a certain proportion and sufficiently mixing the components; uniformly rising the temperature of the reaction kettle to 100-120 DEG C with a temperature rising speed of 4-6 DEG C/minute for reacting for 35-80 minutes by controlling the temperature at 100-120 DEG C so as to obtain a reaction essence precursor; getting the following components in pars by weight: 50-70 parts of reaction essence precursor, 15-30 parts of carrier, 2-5 parts of glycerin, 2-4 parts of butter, 2-10 parts of egg powder and 2-4 parts of salt; sufficiently and uniformly mixing the raw materials and then heating an obtained mixture by high heat in a microwave oven for reacting for 2-10 minutes; naturally cooling an obtained reaction product to room temperature; and airing and pulverizing to obtain the powdered thermal reaction essence.

Description

technical field [0001] The invention relates to a method for preparing heat-reactive essence, in particular to a method for preparing heat-reactive essence by means of mixing and heating. Background technique [0002] Thermal reaction flavor refers to the flavoring produced by heating two or more flavor precursors under certain conditions. Among them, the Maillard reaction is one of the most important ways to produce flavor in food. It can be controlled by controlling the reaction matrix. and reaction conditions to obtain flavors with different flavors. [0003] Microwave technology is most widely used in the food industry for heating. Microwave heating has various advantages, such as energy saving and fast speed. However, microwave heating is different from conventional heating. The volatilization speed of various flavor compounds is no longer completely affected by its boiling point and specific heat capacity. The effect of their polarity and the dielectric constant of th...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 赵伟邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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