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Mutton flavor essence prepared by extrusion technology

A technology of mutton flavor and essence, which is applied in the field of mutton flavor and essence, can solve the problems of not being able to give full play to the taste and aroma, not being rich and natural, and weak cooking feeling, and achieve the effect of low production cost, rich and natural meat aroma, and strong cooking feeling

Active Publication Date: 2013-07-10
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The mutton flavor essence produced by the above-mentioned traditional methods often cannot give full play to its unique taste and aroma.

Method used

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  • Mutton flavor essence prepared by extrusion technology
  • Mutton flavor essence prepared by extrusion technology
  • Mutton flavor essence prepared by extrusion technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] The formula of the stir-fried mutton flavor essence produced by extrusion technology is as follows:

[0060] raw material

mass percentage

glucose

3％

D-xylose

4％

L-cysteine ​​hydrochloride

2％

arginine

1％

Glycine

1％

Hydrolyzed Mutton Protein

30％

suet

5％

Yeast extract

6％

Angelica dahurica

4％

4-Ethyl octanoic acid

4％

[0061] flour

35％

water

5％

[0062] According to the above formula, the raw materials are added into an automatic mixer and mixed evenly to obtain the extrusion puffed raw material, and the measured water content is 14.5%. The twin-screw extruder is preheated to the specified temperature, and the preset mixing zone temperature is 80°C, the shear zone is 120°C, and the melting zone is 170°C. Add the extruded raw materials into the feed hopper of the twin-screw twin-screw extrud...

Embodiment 2

[0065] The formula of the cumin mutton flavor essence produced by extrusion technology is:

[0066] raw material

mass percentage

glucose

3％

D-xylose

4％

L-cysteine ​​hydrochloride

2％

arginine

1％

Glycine

1％

Hydrolyzed Mutton Protein

30％

suet

5％

Yeast extract

6％

cumin

2％

onion powder

2％

4-methyloctanoic acid

4％

flour

35％

water

5％

[0067] According to the above formula, each raw material is added into an automatic mixer and mixed evenly to obtain an extrusion puffed raw material, and the measured water content is 12.7%. Preheat the twin-screw extrusion extruder to the specified temperature, the preset mixing zone temperature is 90°C, the shear zone is 110°C, and the melting zone is 160°C. Add the extruded raw materials into the feed hopper of the twin-screw twin-screw extrusion extruder, st...

Embodiment 3

[0070] The formula for producing the flavor essence of stewed mutton by extrusion technology is as follows:

[0071] raw material

mass percentage

glucose

3％

D-xylose

4％

L-cysteine ​​hydrochloride

2％

arginine

1％

Glycine

1％

Hydrolyzed Mutton Protein

30％

suet

5％

Yeast extract

6％

Anise

2％

Nutmeg

2％

4-Methylnonanoic acid

4％

flour

35％

water

5％

[0072] According to the above formula, each raw material is added into an automatic mixer and mixed evenly to obtain an extrusion puffed raw material, and the measured water content is 13.5%. Preheat the twin-screw extrusion extruder to the specified temperature, the preset mixing zone temperature is 90°C, the shear zone is 110°C, and the melting zone is 160°C. Add the extruded raw materials into the feed hopper of the twin-screw twin-screw extrusion ex...

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Abstract

The invention provides mutton flavor essence prepared by an extrusion technology. In the mutton flavor essence, amino acid, reducing sugar, protein substances, spices, carriers, water and a flavoring agent are mixed in a certain ratio, and are transmitted and extruded in a double-screw extrusion bulking machine so as to generate a series of changes such as Maillard reaction, sugar degradation, fat oxidation and the like at a high temperature under high pressure and achieve a vivid effect of natural meat fragrance, raw materials of the mutton flavor essence achieve a good effect in a better ratio, the mutton flavor essence is strong and natural in meat fragrance and strong in cooking sense, and the reaction, drying and sterilizing can be completed in one step by the extrusion technology; and the mutton flavor essence can be produced continuously, and has the advantages of short production period, high production efficiency, low production cost and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mutton flavor essence prepared by extrusion technology. Background technique [0002] With the improvement of living standards, people have put forward higher requirements for the color, aroma and taste of food. The Maillard reaction is used to produce meat flavors. This kind of flavors has the realistic effect of natural meat flavors. Once It has been developed rapidly since it came out. [0003] The traditional production method of meat flavor essence is as follows: the first step is to add various raw materials such as amino acid and reducing sugar into the reaction kettle in a certain proportion to carry out Maillard reaction, and the reaction product is mixed with other raw materials such as maltodextrin, salt and monosodium glutamate in the Mix evenly in the batching tank to obtain the powder spraying liquid, and then spray dry to obtain the reaction flavor. Th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 刘欢戴永鑫邢海鹏邢福深
Owner TIANJIN CHUNFA BIO TECH GRP