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Preparation method of thermal-reaction shrimp and crab essence

A thermal reaction, crab flavor technology, applied in the field of food flavor simulation, can solve the problem of not being able to clearly determine the contribution of the flavor of the compound

Inactive Publication Date: 2012-09-05
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] GC-MS is good for qualitative and quantitative analysis of volatile flavor compounds, but cannot clearly determine which compounds contribute more to flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The present invention is further elaborated below in conjunction with example.

[0019] The preparation method of heat-reactive sea shrimp fragrance base is (1) mince sea white shrimp and silver carp respectively, and heat at 90 DEG C for 20 minutes to make protein denaturation; (2) use 0.3% compound protease and compound flavor enzyme, Enzymatically hydrolyze crab meat and fish meat at ℃ for 60 minutes, and keep stirring, then heat at 90 ℃ for 10 minutes and keep stirring to inactivate the enzyme, and then let it cool down to room temperature rapidly; Addition ratios are as follows: fish enzymatic hydrolyzate -50%, shrimp enzymatic hydrolyzate -50%, D-xylose 1.25%, D-glucose 1.25%, glutamic acid 1.75%, glycine 1.75%, alanine 1.25% , Arginine 1.25%, Proline 3.75%, Methionine 2.4%, Taurine 6.25%, Shrimp Head Oil 5%, Water 50%, Mushroom Powder 5%, Monoglyceride 0.1%, I+G0.25 %, 2.5% of yeast extract and 2% of table salt, the obtained fragrance base has vigorous and lifel...

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PUM

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Abstract

The invention discloses a new method for preparing healthy, low-value, pure-taste sea shrimp and sea crab essence. The method is characterized in that in a thermal reaction, enzymolysis raw materials are composed of various enzymolysis liquids which both reduce cost and make the fragrance of the essence become softer and mellower. Additionally, all substances added in the thermal reaction are from natural food, which realizes the healthy idea of 'taste-food homology'. Common volatile substances in sea shrimps and sea crabs detected by the combination of retention indexes obtained by gas chromatography-olfactometry-mass spectroscopy (GC-O-MS), mass spectra and results obtained by an olfactometer are determined as key flavor active compounds, and compounds with a FD factor more than or equal to 3 are blended proportionally to obtain seafood essence which can be used simultaneously in seafood products such as sea shrimps, sea crabs and the like. Finally, reinforced essential oil is mixed with thermal-reaction meat essence bases to prepare the essence, and the obtained essence not only ensures good taste for traditional sensory evaluation, but also has powerful scientific basis which allow the essence to simulate the flavor of sea shrimps and sea crabs accurately, truly and vividly.

Description

technical field [0001] The patent of the present invention belongs to the simulation method of food flavor, specifically relates to the preparation of heat-reactive flavor and the use of GC-O-MS technology to assist in strengthening shrimp and crab flavor flavor, belonging to the field of food science and technology. Background technique [0002] People take food as their heaven, and food takes taste first. With the continuous development of the social economy and the gradual improvement of people's living standards, people continue to change their diet concepts. From the past to eat full, to today's delicious, healthy and delicious food, there has been a qualitative change. In people's daily diet, more and more seafood products are favored by people. Sea crabs and sea shrimps are widely popular among seafood. They are rich in protein and minerals, which meet the requirements of modern people's healthy diet. requirements, coupled with their particular organoleptic propertie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 宋焕禄张玮吴小炼叶强庞永江王姝杨超
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY