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Spicy beef flavor essence prepared by extrusion technology

A beef-flavored and spicy technology, which is applied in the field of food processing, can solve the problems of not being able to give full play to the characteristic flavor of spicy beef, the unsatisfactory matching effect of spices, and the excessive addition of spices, etc., so as to achieve obvious characteristic flavors, improve appetite, and produce low cost effect

Inactive Publication Date: 2013-07-31
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The spicy beef flavor essence produced by the above-mentioned traditional method has a weak meat flavor, and the matching effect of the selected spices is not satisfactory. Often the amount of spices added is too much, and what is smelled and tasted is only the taste of the spices, which cannot be fully utilized. Its unique spicy beef flavor and weak cooking feeling can not meet people's needs, and need further improvement and perfection

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] The ratio of spicy beef flavor and flavor prepared by extrusion technology is:

[0061] Raw materials

Adding amount / g

Glucose

3

D-xylose

4

L-cysteine ​​hydrochloride

2

Arginine

1

Glycine

1

Hydrolyzed Beef Protein

30

Doubanjiang

4

Pepper

6

Chili

8

Spring onion powder

0.5

Ginger powder

0.2

Garlic powder

0.2

pepper

0.1

Flour

35

Water

5

[0062] According to the above formula, the raw materials are added to the automatic mixer and mixed uniformly to obtain the extruded raw materials, and the measured water content is 14.5%. Preheat the twin-screw extruder to the specified temperature. 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 hopper of the twin-screw twin-screw extruder, start the twin-screw extruder, and adjust the screw speed to 155 rpm. The raw material for extrusion is conveyed from the hopper to the twin-screw...

Embodiment 2

[0065] The ratio of spicy beef flavor and flavor prepared by extrusion technology is:

[0066] Raw materials

Adding amount / g

Glucose

5

D-xylose

2

L-cysteine ​​hydrochloride

2

Glycine

3

Hydrolyzed Beef Protein

27

Butter

8

Doubanjiang

3

Pepper

5.25

Chili

9.5

Spring onion powder

0.625

Ginger powder

0.25

Garlic powder

0.25

pepper

0.125

Starch

30

Water

4

[0067] According to the above formula, the raw materials are added to the automatic mixer and mixed uniformly to obtain the extruded raw materials, and the measured water content is 14.5%. Preheat the twin-screw extruder to the specified temperature. The preset mixing zone temperature is 90°C, the shear zone is 130°C, and the melting zone is 170°C. Add the extruded raw materials into the hopper of the twin-screw twin-screw extruder, start the twin-screw extruder, and adjust the screw speed to 200 rpm. The extruded raw materials are transported from the hopper to the ...

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PUM

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Abstract

The invention provides a spicy beef flavor essence prepared by an extrusion technology. Amino acid, reducing sugar, protein substances, spice, a carrier, water and other auxiliary materials are mixed according to a certain proportion. The mixture is conveyed and extruded in a double screw extrusion-expansion machine and undergoes a Maillard reaction, sugar degradation, fat oxidation and other changes at high temperature and high pressure so as to generate a realistic effect of natural beef flavor. The raw materials of the spicy beef flavor essence have achieved a good effect at a good ratio. By the adoption of the extrusion technology, the reaction, drying and sterilization processes can be completed in one step. The spicy beef flavor essence can be produced continuously. The invention has 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 specifically relates to a spicy beef flavor flavor prepared by using 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. What emerged at the historic moment is the application of Maillard reaction to produce meat flavors, which have the lifelike effect of natural meat flavors. It has been developed rapidly since its introduction. [0003] The traditional production method of meat flavor is as follows: In the first step, various raw materials such as amino acid and reducing sugar are added to the reactor in a certain proportion to carry out the Maillard reaction. The reaction product is mixed with maltodextrin, salt, monosodium glutamate and other raw materials. Mix evenly in the batching tank to obtain the powder spray liquid, and then spray-dry to obtain the reaction spices. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 戴永鑫高洋
Owner TIANJIN CHUNYU FOOD INGREDIENTS