Preparation method for beef essence

A technology of essence and beef, which is applied in the food field to achieve the effect of full flavor

Inactive Publication Date: 2013-11-13
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the plant protein raw materials in my country mainly come from defatted soybeans, wheat, corn, peanuts, etc., and the use of broad b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Preparation of broad bean protein hydrolyzate: Accurately weigh 6 broad bean protein isolates, dissolve in 100mL distilled water, adjust the solution temperature to 80°C, pH to 8.0, pre-treat for 15min, add 96000U alkaline protease, at a temperature of 50°C, pH value The hydrolysis reaction is carried out under the condition of 8.0, and the hydrolysis time is 1h. After reaching the time, adjust the pH value of the solution to 4.0, and maintain it in a water bath at 85°C for 20min to inactivate the enzyme, and then quickly cool to room temperature, at 4000rpm / min Centrifuge for 20 minutes, pour out the supernatant, and adjust the pH to 7.0 for later use;

[0016] Add 70% of broad bean protein hydrolyzate, 12.5% ​​of glucose, 3% of cysteine, 2% of thiamine, 2.5% of taurine, 3% of tallow, 0.2% of NaCl and 0.7% of compound amino acid in the reaction kettle. Stir evenly, heat, the temperature is 100°C, and react for 150 minutes. After the reaction is completed, lower the tem...

Embodiment 2

[0018] Add 50% of broad bean protein hydrolyzate, 12.5% ​​of glucose, 1% of cysteine, 1% of thiamine, 2.5% of taurine, 3% of tallow, 0.2% of NaCl and 0.7% of compound amino acid into the reaction kettle successively. The initial pH was 6.0, stirred evenly, heated at 100°C, and reacted for 120 minutes. After the reaction was completed, the temperature was lowered and cooled to obtain a meaty flavor with a realistic beef flavor. The aroma components were analyzed by SPME-GC-MS (solid phase microextraction-gas-mass spectrometry), and it was found that aldehydes (67.164%), furans (0.368%), thiophenes (0.289%), thiophenones were detected Thirty alcohols (5.083%), mercaptans (20.773%) and other ketones, alcohols and other 30 compounds that contribute to the taste of meat. Among them, furan compounds and their derivatives contribute greatly to the aroma of meat. In addition, 2-ethyl-6-methylpyrazine is a compound that contributes significantly to the characteristic meat flavor of be...

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PUM

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Abstract

The invention provides a preparation method for beef essence by enzyme hydrolysized broad bean protein. The method is used for producing novel beef flavor essence. The enzyme hydrolysized broad bean protein is obtained by hydrolysis of alkaline protease. The preparation method is mild in hydrolysis conditions; the beef essence contains rich amino acids and peptide substances; and a basic substance for preparing the beef flavor essence is provided. The enzyme hydrolyzed broad bean protein is subjected to a Maillard reaction. The prepared beef flavor essence has the unique characteristics of real fragrance and rich taste.

Description

Technical field: [0001] The invention belongs to the field of food, in particular to a natural beef flavor essence and a preparation method thereof. Background technique: [0002] Meat aroma is one of the flavors that people love. With the vigorous development of the food industry, the variety of meat products is becoming more and more abundant, and the tastes are diversified. Correspondingly, people have higher and higher requirements on the flavor of meat flavor, which requires the rapid development of flavor manufacturing technology. The spice industry has been using the Maillard reaction to produce heat-processed spices since the middle of the 20th century. The seasonings prepared by the Maillard reaction have the characteristics of original taste, health and safety, and are more and more popular among people. Essence is the earliest research on a heat-responsive flavor. [0003] There are generally three sources of amino acids used in the production of meat flavors: ...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 王艳萍肖萍
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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