Vegetarian shrimp meat-flavor seasoning powder

A technology of seasoning powder and shrimp meat, which is applied in the direction of vegetarian ingredients (no meat), vegetarian ingredients (no all animal products), food preparation, etc. It can solve the problems of insufficient aroma, high price, unaffordable cost, etc.

Active Publication Date: 2014-07-09
保定味群食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these products often have insufficient aroma due to the selection of raw material components, the modulation of weight ratio, and the control of Maillard reaction conditions.
However, in recent years, with the improvement of safety awareness, chemically synthesized flavors are i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: Product 1

[0019] Vegetarian shrimp meat-flavored seasoning, the preparation method is as follows, and the components are by weight:

[0020] (a) 30 parts of acid-hydrolyzed vegetable protein solution derived from wheat protein, 1 part of glucose, 1.0 part of xylose, 0.5 part of thiamine hydrochloride, 0.1 part of glycine, 0.1 part of L-cysteine ​​hydrochloride, and 0.05 part of methionine , and 10 parts of soft water were mixed uniformly to obtain a raw material liquid;

[0021] (b) Adjust the pH value of the raw material solution to about 7.0, then heat it to 100°C and keep it warm for Maillard reaction for 2 hours to obtain a slurry;

[0022] (c) Put the slurry into a vacuum drying equipment, vacuum-dry it at 95°C for 4 hours, and then cool it down to room temperature to obtain a block-shaped dry product, which can be crushed to obtain a seasoning powder with a vegetarian shrimp meat flavor; or the slurry The product is filtered, and then spray-dried...

Embodiment 2

[0023] Embodiment two: product 2

[0024] Vegetarian shrimp meat-flavored seasoning, the preparation method is as follows, and the components are by weight:

[0025] (a) 35 parts of acid-hydrolyzed vegetable protein solution derived from wheat protein, 3 parts of glucose, 2.5 parts of xylose, 2.5 parts of thiamine hydrochloride, 0.8 parts of glycine, 0.4 parts of L-cysteine ​​hydrochloride, and 0.1 parts of methionine , and 15 parts of soft water were mixed uniformly to obtain a raw material liquid;

[0026] (b) Adjust the pH value of the raw material solution to about 7.2, then heat it to 102°C and keep it warm for Maillard reaction for 0.5 hours to obtain a slurry;

[0027] (c) Put the slurry into a vacuum drying equipment, vacuum-dry it at 55°C for 8 hours, and then cool it down to room temperature to obtain a block-shaped dry product, which can be crushed to obtain a seasoning powder with a vegetarian shrimp meat flavor; or the slurry The product is filtered, and then sp...

Embodiment 3

[0028] Embodiment three: product 3

[0029] Vegetarian shrimp meat-flavored seasoning, the preparation method is as follows, and the components are by weight:

[0030] (a) 32 parts of acid-hydrolyzed vegetable protein solution derived from wheat protein, 2 parts of glucose, 2 parts of xylose, 2 parts of thiamine hydrochloride, 0.5 parts of glycine, 0.3 parts of L-cysteine ​​hydrochloride, and 0.08 parts of methionine , and 12 parts of soft water were mixed uniformly to obtain a raw material liquid;

[0031] (b) Adjust the pH value of the raw material solution to 7.1, then heat it to 101°C and keep it warm for Maillard reaction for 1.5 hours to obtain a slurry;

[0032] (c) Put the slurry into a vacuum drying device, vacuum-dry it at 80°C for 6 hours, then cool to room temperature to obtain a block-shaped dry product, and grind it to obtain a seasoning powder with vegetarian shrimp meat flavor; or put the slurry into The product is filtered, and then spray-dried to obtain a p...

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PUM

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Abstract

The invention discloses a vegetarian shrimp meat-flavor seasoning powder which is prepared by the following steps: uniformly mixing wheat-protein-derived acid-hydrolyzed vegetable protein solution, glucose, xylose, thiamine hydrochloride, glycine, L-cysteine hydrochloride, methionine and soft water to obtain a raw material solution, regulating the pH value of the raw material solution to 7.0-7.5, heating to 98-101 DEG C, and keeping the temperature to perform Maillard reaction for 0.5-2 hours to obtain a paste; and finally, carrying out vacuum drying on the paste and pulverizing into powder, or carrying out spray drying to obtain the powder. The seasoning powder has strong aroma, and can achieve the goal of effective seasoning without additionally adding essence.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetarian shrimp-flavored hydrolyzed vegetable protein seasoning powder. Background technique [0002] Acid-Hydrolyzed Vegetable Protein, English name Acid-Hydrolyzed Vegetable Protein, referred to as HVP, first originated in Europe, flourished in Japan during World War II, and began mass production in my country in the 1990s. my country's SB 10338-2000 standard stipulates that acid hydrolyzed vegetable protein seasoning liquid is a liquid umami seasoning made from defatted soybeans, peanut meal, wheat protein or corn protein containing edible vegetable protein, which is hydrolyzed with hydrochloric acid and neutralized by alkali. Taste. [0003] HVP has a wide range of uses in medical, chemical, food and other fields, especially in the condiment industry. In the past, it was mainly used in the production of soy sauce and pickled vegetables. In food processing industries such as powder, s...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/215A23L27/26A23V2002/00A23V2200/262A23V2200/264A23V2250/5486A23V2250/61A23V2250/638A23V2250/0622A23V2250/0632A23V2250/15A23V2300/24
Inventor 刘立新孙晓琳郑姣姣
Owner 保定味群食品科技股份有限公司
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