A kind of umami food essence derived from fish meat bone protein and its preparation method

A bone protein and flavor technology, applied in the field of food additives, can solve the problems of insufficient attention to long-lasting flavor and aftertaste, inability to meet high-end condiments, affecting market competitiveness, etc., achieving obvious appearance characteristics, long fragrance retention time, and easy The effect of industrial production

Inactive Publication Date: 2011-11-30
TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example: the color of the product is deep, the head fragrance is strong and pungent, and the long-lasting and aftertaste of the fr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. First, thaw the frozen cod fish fillets, wash them, and use a grinder to crush and homogenize them into surimi;

[0029] 2. Weigh 1500g of surimi, add deionized water of equal mass, cook at 121°C for 30min, then cool to room temperature;

[0030] 3. Adjust the pH value to 7.5, add protease A and protease P according to the quality of surimi: enzyme = 8000: 1 (W / W), react at 45°C and 100rpm for 6h;

[0031] 4. After the reaction, adjust the pH value to 7.5, add protease C and protease G according to the mass of surimi: enzyme = 8000: 1 (W / W), and react at 60°C and 100rpm for 6h;

[0032] 5. After the reaction is over, treat it in a boiling water bath for 10 minutes to terminate the reaction;

[0033] 6. Add 100g of glucose, 100g of tagatose, 50g of xylose, 50g of ribose, 100g of L-cysteine, and 50g of thiamine into the reaction system, adjust the pH of the system to 7.5 after mixing, and react at 110°C 2h, after the end of the reaction, centrifuge the supernatant an...

Embodiment 2

[0037] 1. First, thaw and wash the frozen small yellow croaker, remove the head and viscera, crush and homogenize it into surimi with a grinder;

[0038] 2. Weigh 2000g of surimi, add deionized water of equal mass, cook at 121°C for 30min, then cool to room temperature;

[0039] 3. Adjust the pH value to 7.5, add protease A and protease P according to the quality of surimi: enzyme = 8000: 1 (W / W), react at 45°C and 100rpm for 6h;

[0040] 4. After the reaction, adjust the pH value to 7.5, add protease C, protease G and peptidase R according to the mass of surimi: enzyme = 8000: 1 (W / W), and react for 6 hours at 60 ° C and 100 rpm;

[0041] 5. After the reaction is over, treat it in a boiling water bath for 10 minutes to terminate the reaction;

[0042] 6. Add 100g of glucose, 50g of tagatose, 100g of ribose, 50g of xylose, 50g of L-cysteine, and 100g of thiamine into the reaction system, adjust the pH of the system to 7.5 after mixing, and react at 120°C 1.5h, after the reac...

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PUM

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Abstract

The invention discloses a delicious food flavor derived from fish bone protein and a preparation method thereof. The product obtained by the present invention has a mellow, full-bodied seafood flavor and a long-lasting fragrance, and is a new type of umami food essence; at the same time, it can be used as a freshening agent for beef, pork, and chicken flavor essences to improve the mouthfeel and aftertaste of the product, improve the The competitiveness of the product can be applied to instant noodles, condiments and seafood-flavored puffed food ingredients, etc., and has broad market prospects. The process of the invention is simple and feasible, and is easy for industrialized production.

Description

technical field [0001] The invention relates to the field of food additives, in particular to an umami food flavor derived from fish bone protein and a preparation method thereof. Background technique [0002] Salty flavors are an important component of food flavors and are widely used in instant noodles, meat products, chicken essence and compound seasonings. Its main production methods are chemical synthesis and Maillard reaction. At present, most of the salty flavors produced at home and abroad use meat or processing by-products (chicken, pork, beef) as the main raw materials. However, due to the influence of factors such as meat source, freshness, and logistics distribution, the different degrees of endogenous enzyme action lead to different degrees of protein degradation, resulting in large differences in the composition and content of amino acids and peptides in protein hydrolyzates. Differentiation leads to unstable flavor and quality of the final Maillard reaction p...

Claims

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Application Information

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IPC IPC(8): A23L1/227A23L27/21
Inventor 孙媛霞管于平
Owner TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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