Vegetarian pork-flavor seasoning powder

A technology for seasoning powder and pork, applied in vegetarian ingredients (no meat), vegetarian ingredients (no all animal products), food preparation, etc., which can solve the problems of limited use of aroma, high price, and unaffordable costs.

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 increasingly resisted by people. People need pure natural fragrances, and naturally extracted flavors are often expensive, making the cost unaffordable.
In short, the use of vegetarian meat-flavored products currently on the market is limited due to the lack of obvious characteristic aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: Product 1

[0019] Vegetarian pork flavor seasoning, the preparation method is as follows, each component is by weight:

[0020] (a) 20 parts of acid-hydrolyzed vegetable protein solution derived from soybean protein, 0.5 part of xylose, 0.5 part of thiamine hydrochloride, 2 parts of L-glutamic acid, 0.2 parts of L-cysteine ​​hydrochloride, 10 parts of soft water, Mix 1.5 parts of hydrogenated soybean oil evenly to obtain raw material liquid;

[0021] (b) Adjust the pH value of the raw material solution to about 6.5, then heat it to 98°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 to room temperature to obtain a block-shaped dry product, which can be crushed to obtain a vegetarian pork-flavored seasoning powder; or the slurry Filtration and then spray drying to obtain a powdered vegetarian meat-flavored hydrolyzed veg...

Embodiment 2

[0023] Embodiment two: product 2

[0024] Vegetarian pork flavor seasoning, the preparation method is as follows, each component is by weight:

[0025] (a) 40 parts of acid-hydrolyzed vegetable protein solution derived from soybean protein, 2.5 parts of xylose, 1.5 parts of thiamine hydrochloride, 3.5 parts of L-glutamic acid, 2.0 parts of L-cysteine ​​hydrochloride, 20 parts of soft water, 3 parts of hydrogenated soybean oil are uniformly mixed to obtain a raw material liquid;

[0026] (b) Adjust the pH value of the raw material solution to about 6.8, then heat it to 100°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 device, vacuum-dry it at 55°C for 8 hours, and then cool it to room temperature to obtain a block-shaped dry product, which can be crushed to obtain a vegetarian pork-flavored seasoning powder; or the slurry Filtration and then spray drying to obtain a powdered vegetarian meat-flavored...

Embodiment 3

[0028] Embodiment three: product 3

[0029] Vegetarian pork flavor seasoning, the preparation method is as follows, each component is by weight:

[0030] (a) 30 parts of acid-hydrolyzed vegetable protein solution derived from soybean protein, 2 parts of xylose, 1 part of thiamine hydrochloride, 3 parts of L-glutamic acid, 1 part of L-cysteine ​​hydrochloride, 15 parts of soft water, Mix 2 parts of hydrogenated soybean oil evenly to obtain raw material liquid;

[0031] (b) Adjust the pH value of the raw material solution to 6.6, then heat it to 99°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, and then cool it to room temperature to obtain a block-shaped dry product, which can be crushed to obtain a vegetarian pork-flavored seasoning powder; or the slurry Filtration and then spray drying to obtain a powdered vegetarian meat-flavored hydrolyzed vegetable prot...

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PUM

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Abstract

The invention discloses a vegetarian pork-flavor seasoning powder which is prepared by the following steps: uniformly mixing corn-protein-derived acid-hydrolyzed vegetable protein solution, xylose, thiamine hydrochloride, L-glutamic acid, L-cysteine hydrochloride, soft water and hydrogenated soybean oil to obtain a raw material solution, regulating the pH value of the raw material solution to 6.5-6.8, heating to 98-100 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 pork-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, sna...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/215A23L27/26A23V2002/00A23V2200/262A23V2200/264A23V2300/24A23V2250/0622A23V2250/18A23V2250/548
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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