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Method for preparing pork-flavor powder flavor

A technology for powder essence and pork, which is applied in the field of food materials, can solve the problems that the aroma and aroma characteristics are not obvious enough, the aroma is not realistic enough, and the product is not resistant to high temperature, etc., and achieves the effects of strong pork characteristics, good flavoring effect, and high authenticity.

Inactive Publication Date: 2011-04-13
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Synthetic spices are used to make meat flavors. The production method is simple and the product has a strong aroma, but the aroma is not realistic enough, and the synthetic spices feel obvious; animal protein and vegetable protein hydrolyzate are used as the main ingredients through thermal reaction preparation methods. Although the taste is round Harmonious and strong natural flavor, but there are also problems such as insufficient aroma and fragrance characteristics, short fragrance retention time, low strength, and the product is not resistant to high temperature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Wash 1kg of pork and crush it, put it into the reaction kettle, add 5g of mixed enzymes, including 3g of neutral protease and 2g of papain, then add 500g of water for stirring, adjust the pH to 7, heat up to 55°C, and keep warm. Enzymolysis, the enzymolysis time is 2 hours, after the enzymolysis is completed, the pork enzymolysis solution in the reaction kettle is lowered to room temperature, and set aside.

[0032] Add glycine 10g, alanine 10g, cysteine ​​hydrochloride 20g, methionine 5g, arginine 10g, glucose 50g, ribose 5g, VB into the reaction kettle 1 50g, monosodium glutamate 50g, I+G 20g, hydrolyzed vegetable protein liquid 300g, yeast extract 200g, lard 100g, after mixing, adjust the pH value to 5.5 with 30% NAOH solution, and react at a controlled temperature of 100°C for 2 hours.

[0033] The obtained reaction product was spray-dried, the inlet air temperature was 170°C, and the outlet air temperature was 80°C. Add 5g of spice fragrance base to the powdery pr...

Embodiment 2

[0046] Wash 1kg of pork and crush it, put it into the reaction kettle, add 6g of mixed enzymes, including 3g of neutral protease and 3g of papain, and then add 400g of water to stir, adjust the pH value to 7, heat up to 55°C, and keep warm. Enzymolysis, the enzymolysis time is 3 hours, after the enzymolysis is completed, the pork enzymolysis solution in the reaction kettle is lowered to room temperature, and set aside.

[0047] Add glycine 15g, alanine 10g, cysteine ​​hydrochloride 20g, methionine 5g, arginine 10g, glutamic acid 20g, glucose 50g, xylose 20g, VB into the reaction kettle 1 50g, monosodium glutamate 50g, I+G 10g, hydrolyzed vegetable protein liquid 200g, yeast extract 300g, lard 80g, after mixing, adjust the pH value to 6 with 30% NAOH solution, and react at a controlled temperature of 110°C for 1 hour.

[0048] The obtained reaction product was spray-dried, the inlet air temperature was 180°C, and the outlet air temperature was 90°C. Add 5g of spice base to the...

Embodiment 3

[0061] Wash 1kg of pork and crush it, put it into a reaction kettle, add 6g of mixed enzymes, including 3g of neutral protease and 3g of papain, then add 300g of water for stirring, adjust the pH to 7, heat up to 55°C, and keep warm. Enzymolysis, the enzymolysis time is 4 hours, after the enzymolysis is completed, the pork enzymolysis solution in the reaction kettle is lowered to room temperature, and set aside.

[0062] Add glycine 15g, alanine 20g, cysteine ​​hydrochloride 20g, methionine 5g, arginine 10g, glutamic acid 20g, aspartic acid 10g, glucose 40g, xylose 20g, VB 1 30g, monosodium glutamate 50g, I+G 10g, hydrolyzed vegetable protein liquid 300g, yeast extract 300g, lard 150g, after mixing, adjust the pH value to 5 with 30% NAOH solution, and react at a controlled temperature of 120°C for 1 hour.

[0063] The obtained reaction product was spray-dried, the inlet air temperature was 180°C, and the outlet air temperature was 90°C. Add 5g of spice fragrance base to the p...

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Abstract

The invention provides a method for preparing pork-flavor powder flavor. The method is characterized by adopting the method of combining a thermal reaction technology and a preparation technology. Compared with the traditional powder flavor, the prepared pork-flavor powder flavor is significantly improved on aroma strength, mouthfeel, likeness degree and heat resistance; and the pork-flavor powder flavor prepared by using the method has excellent flavoring effects of obviously improving meat feeling and mellow feeling after being added by a little amount, thereby greatly reducing the using cost.

Description

technical field [0001] The invention belongs to the field of food materials, in particular to a method for preparing meat-flavored powder essence. Background technique [0002] Meat flavor is an important food additive, which has been widely used in instant noodles, meat products, puffed food, condiments and other products, and has achieved rapid development since the 1990s. At present, the production methods of meat-flavored flavors are mainly two methods: the preparation of synthetic food flavors and the preparation of animal protein hydrolyzate and plant protein hydrolyzate through Maillard thermal reaction. Synthetic spices are used to make meat flavors. The production method is simple and the product has a strong aroma, but the aroma is not realistic enough, and the synthetic spices feel obvious; animal protein and vegetable protein hydrolyzate are used as the main ingredients through thermal reaction preparation methods. Although the taste is round It is mild and has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 戴永鑫郝学财邢海鹏盛家川
Owner TIANJIN CHUNFA BIO TECH GRP
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