Meaty reaction essence prepared by using enzymatic hydrolysate for larvae of barley pests

A technology for reacting flavors and barley worms, applied in application, food preparation, food science and other directions, can solve the problems of low protein content, high protein source prices, large market price fluctuations, etc., and achieve the effect of improving flavor intensity and low cost

Active Publication Date: 2012-10-03
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problems of high protein source price, large market price fluctuation and low protein content in the prior art meat flavor reaction flavor, and to provide a meat flavor reaction flavor prepared by using the enzymatic hydrolysis solution of barley worm larvae

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of barley worm larva enzymatic hydrolyzate, comprising the steps of:

[0028] Put 350g of washed and crushed barley worm larvae and 150g of distilled water into the reactor, add a mixture of 0.3g of papain and 0.3g of neutral protease, stir for 10min, adjust the pH value to 6.5~7.0, heat up, and the reaction temperature Enzyme hydrolyze at 65°C for 1.5h, heat up to 100°C to inactivate enzyme for 15min after enzymolysis, cool down to 45°C after inactivation, let stand at room temperature for 20min, filter through 40-mesh sieve, filter out residue, collect filtrate to obtain barley Worm larvae hydrolyzate.

Embodiment 2

[0030] A preparation method of barley worm larva enzymatic hydrolyzate, comprising the steps of:

[0031] Wash and crush 400g of barley worm larvae, put 100g of distilled water in the reactor, add a mixture of 0.5g of trypsin and 0.3g of neutral protease, stir for 8min, adjust the pH value to 6.0~7.0, heat up, and the reaction temperature is Enzyme hydrolyze at 63°C for 1 hour, heat up to 98°C to inactivate the enzyme for 20 minutes after enzymolysis, cool down to 50°C after inactivating the enzyme, let stand at room temperature for 20 minutes, filter through a 40-mesh sieve, filter out the residue, and collect the filtrate to obtain barley worm larvae Enzyme solution.

Embodiment 3

[0033] A method for preparing a beef reaction essence obtained by applying the enzymatic hydrolysis solution of barley worm larvae, comprising the following steps:

[0034] Get beef enzymolysis solution: 45g, barley worm larva enzymolysis solution prepared in Example 1: 40g, refined butter: 5g, cysteine: 0.5g, glutamic acid: 0.5g, proline: 0.5g , Methionine: 0.5g, Glucose: 4.5g, VB 1 : 0.3g, I+G: 0.5g, HVP: 1g, yeast extract: 0.5g, ginger oil 0.2g, garlic oil 0.5g, scallion mud 0.5g join the reactor, stir 10min after fully mixing, Heating to raise the temperature, controlling the Maillard reaction temperature at 100°C for 1 hour, then lowering it to 45°C after the reaction, leaving it at room temperature for 25 minutes and filtering it with a 40-mesh sieve, the filtrate is the beef reaction flavor.

[0035] Wherein the preparation method of beef enzymatic hydrolyzate:

[0036] Put 400g of washed and minced beef and 100g of distilled water into the reactor, add 0.5g of papain...

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PUM

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Abstract

The invention relates to a meaty reaction essence prepared by using an enzymatic hydrolysate for larvae of barley pests. The essence is prepared from the following raw materials in part by weight: 10-50 parts of enzymatic hydrolysate for larvae of barley pests, 2-6 parts of amino acid, 4-10 parts of reducing sugar, 40-70 parts of enzymatic hydrolysate for meat, 0-8 parts of fat, 0-2 parts of yeast extract, 0-2 parts of HVP (Hydrolyzed Vegetable Protein), 0-1 part of VB1, 0-1 part of I plus G, and 0-5 parts of spice. The enzymatic hydrolysate for larvae of barley pests is prepared from larvae of barley pests, proteolytic enzyme and distilled water, wherein the weight part ratio of the larvae of barley pests to the distilled water is (70-90):(10-30), and the added content of the proteolytic enzyme accounts for 0.05-0.2% of the total weight of the larvae of barley pests and distilled water. The formula of the essence, provided by the invention, uses the enzymatic hydrolysate for larvae of barley pests for promoting thermal reaction, so that odor intensity of the essence is improved.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a meat-flavored reactive essence prepared by using the enzymatic hydrolysis solution of barley worm larvae. Background technique [0002] With the change of food structure and the vigorous development of tourism, the convenience food industry has also developed rapidly. Returning to nature and seeking green food has become the trend of the times for the development of the convenience industry. Essence is one of the rapidly developing products in recent years. It is widely used in flavoring and flavoring of convenience food, puffed food and meat products. With the development of my country's food industry and the improvement of people's living standards, more and more High requirements, the currently commonly used method for preparing flavors is the Maillard reaction. Since the thermal reaction requires a large amount of proteolysis solution, the protein source has become one of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 田晶
Owner TIANJIN CHUNFA BIO TECH GRP
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