Curry flavor essence prepared by extrusion technique

Abstract

The invention provides a curry flavor essence prepared by extrusion technique. The curry flavor essence is prepared by mixing amino acid, reducing sugar, albuminoidal substances, fragrance materials, carriers, water and condiment in certain proportion, then conveying and extruding the mixtures in a double screw extrusion bulking machine, then carrying out a series of changes such as Maillard reaction, sugar degradation, fat oxidation and the like at a high-temperate and high-pressure state so as to generate a real effect of natural meat flavor; the ingredients of the curry flavor essence are proportioned better so as to obtain a better effect; the prepared curry flavor essence is strong in cooking feeling, rich in meat flavor and has characteristics of rich and natural curry flavor; due to the attractive flavor, the appetites of people are stimulated; the essence can be used as an essence for adding the flavor of meat products and instant noodles directly and can be used for increasing the flavor and improving the test of puffed food after being mixed with condiments of certain proportion, so that the essence is an ideal food additive.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a curry 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. The...

AI Technical Summary

Problems solved by technology

[0005] The currently commercially available meat flavors with curry flavor are not common, and the matching effect of meat flavor and spices is not satisfactory. Often, the meat flavor is weak and the amount of spices added is too much. The taste of spices, or the amount of spices added is too small, the characteristic flavor of curry cannot be reflected, and the cooking feeling is weak, which cannot meet people's needs, and needs further improvement and perfection

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