Hot reaction essences prepared in hybrid heating mode
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A technology of mixed heating method and thermal reaction essence, applied in food preparation, application, food science and other directions, can solve the problems of browning, inability to apply microwave technology, weakening of aroma, etc. Long lasting effect
Inactive Publication Date: 2010-06-02
TIANJIN CHUNFA BIO TECH GRP
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Problems solved by technology
Microwave technology cannot be used in the production of heat-reactive flavors due to deficiencies such as insufficient browning and reduced aroma due to microwave heating
Method used
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Embodiment 1
[0026] Take Cysteine 1g, VB 1 1g, Glycine 0.5g, Alanine 1.5g, Lysine 1g, Arginine 0.5g, Threonine 1g, Glucose 4g, Lactose 0.5g, Hydrolyzed Vegetable Protein 19g, Beef Enzyme Hydrolysate 60 gram, 10 grams of yeast extract, put the above-mentioned raw materials into the high-pressure reaction kettle, start stirring and fully mix; the temperature of the reaction kettle is uniformly raised to 105 ℃ within 15 minutes, and the thermal insulation reaction is started, and the temperature is controlled at 105 ℃, and the reaction time For 80 minutes, the fragrance precursor was reacted with heat.
[0027] 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 raw materials thoroughly, heat them in a microwave oven with high heat for 5 minutes, and cool to At room temperature, dry and crush to obtain a powdery heat-reactive essence with a harmonious and rich beef flavor.
Embodiment 2
[0029] Take Cysteine 2g, VB 1 1g, Alanine 1.5g, Lysine 1g, Leucine 0.5g, Threonine 1g, Glucose 4.5g, Hydrolyzed Vegetable Protein 18.5g, Pork Enzyme Hydrolyzate 60g, Yeast Extract 10g , put the above-mentioned raw materials into the high-pressure reaction kettle, start stirring and fully mix; the temperature of the reaction kettle is raised to 100 ° C at a uniform speed within 15 minutes, and the heat preservation reaction is started, and the temperature is controlled at 100 ° C, and the reaction time is 60 minutes. body.
[0030] Take 65 grams of heat-reactive flavor precursor, 22 grams of carrier, 3 grams of glycerin, 2 grams of butter, 6 grams of egg powder, and 2 grams of salt, mix all the raw materials thoroughly, heat them in a microwave oven with high heat for 5 minutes, and cool to At room temperature, dry and crush to obtain a powdery heat-reactive essence with a harmonious and rich pork flavor.
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PUM
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Abstract
The invention discloses hot reaction essences prepared in a hybrid heating mode. The hot reaction essences are prepared by a precursor prepared by an aqueous phase hot reaction and a microwave hot reaction. The preparation method comprises the following steps: taking sulfocompounds, amino acid mixtures, reducing sugar, hydrolyzed vegetable protein, zymolytic animal protein and yeast extracts in the mass ratio, putting the raw materials into a high pressure reactor for uniformly mixing, and heating to between 100 and 120 DEG C at a certain constant speed for heat preservation reaction for 35 to 80 minutes to prepare the precursor of the hot reaction essences; and taking the precursor of the hot reaction essences, a carrier, glycerin, butter, egg powder and salt in the mass ratio, mixing the raw materials fully and uniformly, putting the mixed raw materials into a microwave oven for heating through sharp fire, performing a reaction for 2 to 10 minutes, and cooling the raw materials to room temperature, airing and crushing the raw materials to obtain powdery hot reaction essences. The hot reaction essences have the advantages of strong fragrance, mellowness, vividness, full meat flavor, lasting fragrance and stability at high temperature.
Description
technical field [0001] The invention relates to a heat-reaction essence, in particular to a heat-reaction essence prepared by a mixed heating method, belonging to the technical field of food. Background technique [0002] Thermal reaction flavor refers to the flavoring material produced by heating two or more flavor precursor substances under certain conditions, of which the Maillard reaction is one of the most important ways to produce flavor in food, which can be controlled by controlling the reaction matrix. and reaction conditions to obtain different flavors. [0003] The most widely used microwave technology in the food industry is heating. Microwave heating has various advantages, such as energy saving and rapidity. 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 effects of their polarity and dielectric constant ...
Claims
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