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Natural meaty essence and preparation method thereof

A meat-flavored and natural technology is applied in the field of preparation of natural meat-flavored essences, which can solve the problems of insufficiently realistic fragrance, short fragrance retention time, and inconspicuous aroma and fragrance characteristics, and achieves long fragrance retention time, obvious fragrance characteristics and natural characteristics. strong effect

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

[0002] In the existing technology, meat flavor essence is a food additive widely used in products such as instant noodles, meat products, condiments and beef essence. At present, the main production method of meat flavor essence is to utilize synthetic food spices to deploy and use animal protein, Plant protein hydrolyzate is the main ingredient and prepared by heat reaction. The production method is simple and the production method is simple, and the product has a strong fragrance, but the fragrance is often not realistic enough, and the synthetic fragrance is obvious. Although the liquid is the main ingredient and prepared by thermal reaction, although the taste is round and natural, but the aroma and fragrance characteristics are not obvious, and the fragrance retention time is short.

Method used

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  • Natural meaty essence and preparation method thereof
  • Natural meaty essence and preparation method thereof
  • Natural meaty essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] A kind of natural meat flavor essence, its main fragrance agent, top fragrance agent, the raw material of auxiliary agent and fixative agent and the addition amount are as follows:

[0067] The raw materials and quality of the main fragrance are as follows:

[0068]

[0069] The raw materials and quality of top fragrance agent are as follows:

[0070]

[0071] The raw materials and quality of auxiliary agents are as follows:

[0072]

[0073]

[0074] The fixative is to dissolve xanthan gum in water at a temperature of 30° C. to make a viscous body with a mass percentage concentration of 10%, and its addition amount is 0.4 g;

[0075] The preparation method of above-mentioned natural meat essence, comprises the steps:

[0076] 1) Mix all the raw materials in the main fragrance together, and perform a Maillard reaction at 100°C for 3 hours to obtain the main fragrance;

[0077] 2) After mixing the raw materials in the top fragrance agent, add it to the main ...

Embodiment 2

[0081] A kind of natural meat flavor essence, its main fragrance agent, top fragrance agent, the raw material of auxiliary agent and fixative agent and the addition amount are as follows:

[0082] The raw materials and quality of the main fragrance are as follows:

[0083]

[0084]

[0085] Put the above raw materials together at 150°C for 3 hours for Maillard reaction to obtain the main fragrance;

[0086] The raw materials and quality of top fragrance agent are as follows:

[0087]

[0088] The raw materials and quality of auxiliary agents are as follows:

[0089]

[0090] The fixative is to dissolve carrageenan in water at a temperature of 22° C. to make a viscous body with a mass percentage concentration of 9%, and its addition amount is 3 g;

[0091] The preparation method of above-mentioned natural meat essence, comprises the steps:

[0092] 1) Mix all the raw materials in the main fragrance agent together, and perform a Maillard reaction at 150° C. for 3 ...

Embodiment 3

[0097] A kind of natural meat essence, its main fragrance agent, top fragrance agent, the raw material of auxiliary agent and fixative agent and addition are as follows:

[0098] The raw materials and quality of the main fragrance are as follows:

[0099]

[0100] The raw materials and quality of top fragrance agent are as follows:

[0101]

[0102] The raw materials and quality of auxiliary agents are as follows:

[0103]

[0104]

[0105] The fixative is to dissolve guar gum in water at a temperature of 37°C to make a viscous body with a concentration of 11% by mass, and the added amount is 1g

[0106] The preparation method of above-mentioned natural meat essence, comprises the steps:

[0107] 1) Mix all the raw materials in the main fragrance together, and perform a Maillard reaction at 130°C for 3 hours to obtain the main fragrance;

[0108] 2) After mixing the raw materials in the top fragrance agent, add it to the main fragrance agent to obtain a mixture;...

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Abstract

The invention provides a natural meaty essence and a preparation method thereof. The natural meaty essence comprises a type odor, a peak odor, an adjuvant and a fixative, wherein the type odor is prepared from the following raw materials in part by weight: porcine ossein, porcine bone oil, HVP (Hydrolyzed Vegetable Protein), cysteine, glutamic acid, glycine, furanone, edible salt, glycerol, cinnamon powder, black pepper, ginger powder, myristica oil, cold pressed ginger oil, zanthoxylum oil, garlic oil, onion oil and glucose. The preparation method of the natural meaty essence comprises the following steps of: adding the prepared peak odor into the type odor; then modifying the mixture of the type odor and the peak door by using the adjuvant; and finally treating the modified essence by using the fixative. The natural meaty essence has the beneficial effects that: the aroma characteristic of the natural meaty essence is obvious due to the addition of the peak odor, the adjuvant and the fixative; and the natural meaty essence has the advantages of real aroma, strong natural sense, long aroma retention time and the like.

Description

technical field [0001] The invention belongs to the field of preparation of food ingredients, in particular to a preparation method of natural meat essence. Background technique [0002] In the existing technology, meat flavor essence is a kind of food additive widely used in products such as instant noodles, meat products, condiments and beef essence. At present, the main production method of meat flavor essence is to utilize synthetic food spices to deploy and use animal protein, Plant protein hydrolyzate is mainly prepared by thermal reaction. The production method of using synthetic food spices is simple in process and the product has a strong fragrance, but the aroma is often not realistic enough. Synthetic spices feel obvious. Hydrolysis of animal protein and plant protein Although the liquid is the main ingredient and prepared by thermal reaction, although the taste is round and natural, but the aroma and fragrance characteristics are not obvious, and the fragrance re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 齐锋刘鹏邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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