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Natural yolk essence and preparation method thereof

An egg yolk essence and natural technology, applied in the field of natural egg yolk essence and its preparation, can solve the problems of big egg fishy smell, insufficient egg yolk essence and the like, and achieve the effects of no egg smell, strong natural egg yolk aroma and rich aroma.

Active Publication Date: 2012-04-11
许静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a natural egg yolk flavor and its preparation method to solve the problem that the current egg yolk flavor is insufficient and has a large egg smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The proportioning of raw material parts by weight is as follows:

[0021] Dried egg yolk powder 15.0; bromelain 0.10; flavor protease 0.10; papain 0.20; methionine 6.0; cysteine ​​hydrochloride 0.2; glucose 3.5; white sugar 0.8; potassium sorbate 0.10.

[0022] The preparation method is as follows:

[0023] Select 150.0g of high-quality dry egg yolk powder, add 500.0g of distilled water to boil, then place it for 5 hours, add 1.0g of bromelain, 1.0g of flavor protease, and 2.0g of papain, stir while heating, keep warm for 22 hours at 55°C, and cool down to room temperature. 60.0 g of methionine, 2.0 g of cysteine ​​hydrochloride, 35.0 g of glucose, 8.0 g of white granulated sugar and 242.0 g of distilled water were added to the egg yolk hydrolyzate while stirring. Turn on steam heating, reflux at 105°C for 1 hour, and cool down. When the temperature drops below 40°C, add 1.0 g of potassium sorbate, and stir evenly to obtain 1000.0 g of natural egg yolk essence, where...

Embodiment 2

[0025] The weight ratio of raw materials is as follows: dry egg yolk powder 7.5; bromelain 0.05; flavor protease 0.05; papain 0.10; methionine 3.0; cysteine ​​hydrochloride 0.1;

[0026] The preparation method is as follows:

[0027] Select 75g of high-quality dry egg yolk powder, add 220g of distilled water, boil it and let it stand for 4 hours, add 0.5g of bromelain, 0.5g of flavor protease, and 1.0g of papain, stir while heating, keep it at 50°C for 18 hours, and cool down to room temperature. Add 30 g of methionine, 1.0 g of cysteine ​​hydrochloride, 20.0 g of glucose, 5.0 g of white granulated sugar and 80 g of distilled water into the egg yolk hydrolyzate while stirring. Turn on steam heating, reflux at 110°C for 0.5 hour, and cool down. When the temperature drops below 40°C, add 1.0 g of potassium sorbate, and stir evenly to obtain 500 g of natural egg yolk essence. The solid content of the natural egg yolk essence is 13.4%, and the moisture content is 86.6%.

Embodiment 3

[0029] The weight ratio of raw materials is as follows: dry egg yolk powder 10.0; bromelain 0.10; flavor protease 0.15; papain 0.25; methionine 4.0; cysteine ​​hydrochloride 0.3;

[0030] The preparation method is as follows:

[0031] Select 100.0g of high-quality dried egg yolk powder, add 500.0g of distilled water to boil, then place it for 6 hours, add 1.0g of bromelain, 1.5g of flavor protease, and 2.5g of papain, stir while heating, heat-preserve for 10 hours at 60°C, and cool down to room temperature. 40.0 g of methionine, 3.0 g of cysteine ​​hydrochloride, 40.0 g of glucose, 10 g of white granulated sugar and 200.0 g of distilled water were added to the egg yolk hydrolyzate while stirring. Turn on steam heating, reflux at 100°C for 1.5 hours, and cool down. When the temperature drops below 40°C, 1.0 g of potassium sorbate is added, and stirred evenly to obtain 750.0 g of natural egg yolk essence, wherein the solid content is 19.9%, and the moisture content is 80.1%. ...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 许静
Owner 许静
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