Natural yolk essence and preparation method thereof

Abstract

The invention belongs to the technical field of essence for food, and in particular, relates to natural yolk essence and a preparation method thereof. The natural yolk essence is obtained from the following substances, such as dry yolk powder, protease, methionine, cysteine hydrochloride, a sweetening agent and a preservative by enzymolysis and Mailard thermal reaction. The natural yolk essence provided by the invention has intense natural yolk aroma, and has no egg fishy smell or other chemical odors; and the preparation method is simple.

Description

technical field

[0001] The invention belongs to the technical field of flavors for food, and in particular relates to a natural egg yolk flavor and a preparation method thereof. Background technique

[0002] Most of the egg yolk flavors currently on the market are prepared from edible monomer spice compounds, which have a poor taste and are very irritating to human senses, and there is a big gap with the original egg yolk flavor. There are also a small number of egg yolk essences prepared by enzymatic hydrolysis, but they only extract the flavor components of egg yolk to a certain extent, but there are cases where the amount is relatively large due to insufficient fragrance, and the egg smell is relatively strong. Contents of the invention

[0003] The object of the present invention is to provide a natural egg yolk essence and its preparation method, so as to solve the problems of insufficient fragrance and relatively large eggy smell of egg yolk essence at present. [0...