Radish and sirloin essence and preparation method thereof

Abstract

The invention discloses radish and sirloin essence and a preparation method thereof. The radish and sirloin essence is prepared from following raw materials: a radish and sirloin flavor heat reactant, table salt, white granulated sugar, sodium glutamate, hydrolyzed vegetable protein, acetylated distarch adipate and a sirloin meat aroma base, wherein the radish and sirloin flavor heat reactant is prepared from following components: beef zymolyte, animal fat, ox bone clear soup, light soy sauce, a yeast extract, amino acid, glucose, xylose, smashed red onion, smashed ginger, cinnamon powder, star aniseed powder, glycerol monostearate and water; the beef zymolyte is prepared from following components: beef, alkaline hydrolyzed protease, flavor protease, water and table salt. According to the radish and sirloin essence, under the precondition of not adding radishes, the aroma of the prepared radish and sirloin essence is natural and vivid, is mellow and rich and has a lasting aroma; the preparation method is simple in process and easy to operate.

Description

technical field [0001] The invention relates to the field of essence, in particular to a radish and sirloin essence and a preparation method thereof. Background technique [0002] Meat flavor is a kind of edible flavor developed rapidly in the 1990s. It is widely used in newly industrialized flavoring products such as instant noodles, meat products, puffed snack foods and household seasonings. [0003] The formation process of meat flavor is quite complicated, mainly including thermal degradation of thiamine; Strecker degradation of amino acids; Maillard reaction between carbonyl compounds and amino acids. Among them, the Maillard reaction plays a major role in the aroma, and the main component of the Maillard reaction product is sulfide, which is also an important part of the meat aroma. And beef-flavored products are favored by most people in the market. This is mainly based on the reducing sugars and sulfur-containing amino acids contained in beef-like substances. At a c...

AI Technical Summary

Problems solved by technology

[0004] At present, the sources of amino acids used in the production technology of meat-flavored heat-reactive flavors are generally animal meat enzymatic hydrolyzate, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP), yeast extract, etc., which can provide Dereaction provides rich natural amino acids and peptides, and produces natural and pure meat-flavored heat-reaction flavors by reacting with reducing sugars. However, due to differences in raw materials and processing processes, the content and types of amino acids are different. , making the quality and stability of the meaty aroma vary, and the aroma is not round and plump enough, it is not resistant to high temperature, and it is prone to stratification.

[0005] At present, beef brisket flavors with radish and beef brisket compound flavors on the market are generally prepared by adding radish flavor liquid flavors on the basis of single flavor beef brisket flavors. During the application process, customers not only have aromas that are not natural and realistic, but also under high temperature conditions. serious loss