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Preparation method of high-temperature resistant egg yolk essence and application thereof

A technology of egg yolk essence and high temperature resistance, which is applied in the field of preparation of high temperature resistant egg yolk essence, can solve the problems of long enzymatic hydrolysis time, long production cycle, poor aroma of egg yolk, etc., and achieve the effect of simple preparation method and vivid aroma image

Inactive Publication Date: 2014-12-17
ZENGCHENG HANDYWARE SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The natural egg yolk essence provided by the invention has a strong egg yolk aroma, no egg smell and other chemical odors, and the preparation method is simple, but preservatives are added to it, which does not take advantage of human health. At the same time, the enzymatic hydrolysis time is long, resulting in long production cycles and low benefits.
[0008] So far, this type of essence is mostly formulated with edible spices, and there are generally poor aroma of egg yolk, bad taste of egg yolk, or poor high temperature resistance, and cannot meet the natural aroma of egg yolk required by this type of food. , thick taste, high-temperature baking and maintain the same taste requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, the preparation method of high temperature resistant egg yolk essence of the present invention:

[0023] Add 20% water by weight to the egg yolk liquid, beat for 3 minutes to prepare an egg yolk solution; add 0.6-0.8% of the egg yolk solution to the egg yolk solution, adjust the pH value to 6.5, and perform enzymatic hydrolysis treatment at 50°C 1.5h, obtain egg yolk enzymatic hydrolyzate; add 14% D-xylose and glucose (weight ratio 1:1 mixing) of egg yolk solution mass to egg yolk enzymatic hydrolyzate, 1.3% L-cysteine ​​and methionine (weight ratio 1:1 mixture), and 2.0% yeast extract, heated slowly under stirring and controlled the temperature at 90°C for thermal reaction, the reaction time was 0.5h, then cooled in an ice bath to 25°C, and adjusted the pH value 6.5, obtain egg yolk thermal reaction product. The obtained egg yolk thermal reaction product is modified by using the whole egg yolk modified fragrance base formula. The whole egg yolk modified...

Embodiment 2

[0024] Embodiment 2, the preparation method of high temperature resistant egg yolk essence of the present invention:

[0025]Add 40% water by weight to the spray-dried egg yolk powder and stir for 7 minutes to make an egg yolk solution; 2.5h hydrolysis treatment, to obtain egg yolk enzymatic hydrolyzate; add egg yolk solution mass 20% D-xylose and glucose (mixed at a weight ratio of 1:1), 1.7% L-cysteine ​​and methionine ( Weight ratio 1:1 mixed), and 6.0% yeast extract, heated slowly under stirring and controlled the temperature at 100°C for thermal reaction, the reaction time was 2..0h, and then cooled to 25°C in an ice bath, The pH value was adjusted to 7.5 to obtain the heat reaction product of egg yolk. The obtained egg yolk thermal reaction product is modified by using the whole egg yolk modified fragrance base formula. The whole egg yolk modified fragrance base formula includes the following raw materials, calculated by the mass of egg yolk solution: furanone 0.4%, v...

Embodiment 3

[0026] Embodiment 3, the preparation method of high temperature resistant egg yolk essence of the present invention:

[0027] Add 30% water by weight to the egg yolk liquid, whip for 5 minutes to prepare an egg yolk solution; add 0.7% of the egg yolk solution’s mass of compound flavor protease and papain (mixed at a weight ratio of 1:1) to the egg yolk solution, and adjust the pH value to 7.0, at 55°C, enzymolysis treatment for 2.0h, to obtain egg yolk enzymatic hydrolyzate; add egg yolk solution mass 17% D-xylose and glucose (mixed by weight ratio 1:1), 1.5% L -Cysteine ​​and methionine, and 4.0% yeast extract, heated slowly under stirring and controlled the temperature at 95°C for thermal reaction, the reaction time was 1.5h, then cooled to 25°C in an ice bath, and adjusted the pH The value was 7.0, and the egg yolk thermal reaction product was obtained. The egg yolk thermal reaction product was modified by using the whole egg yolk modified fragrance base formula. The who...

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Abstract

The present invention belongs to technical field of essences for food, and discloses a preparation method of a high-temperature resistant egg yolk essence and an application thereof. Egg yolk liquid or egg yolk powder which has been subjected to spray drying is prepared into a solution of a certain concentration, the solution is subjected to enzymolysis through protease and flavourzyme, and reducing sugar, amino acid, yeast extract and edible flavor are added into the egg yolk enzymolysis product, so as to obtain the egg yolk essence. The combination method of biological enzymolysis effect and Maillard reaction is adopted, and subtle flavoring skills are used, so that the high-temperature resistant egg yolk essence is prepared. The essence has stronger natural feeling and thick taste, and meets the needs of the general public.

Description

technical field [0001] The invention belongs to the technical field of flavors for food, and in particular relates to a preparation method and application of high-temperature-resistant egg yolk flavors. Background technique [0002] Edible flavors and fragrances are essential food additives in the modern food industry. With the continuous improvement of modern food processing technology, the requirements for the quality and function of food flavors are getting higher and higher. For example, it is required that the flavors in food not only maintain the unique natural flavor of the product and have the unique taste of the product itself, but also have high temperature resistance. And other excellent quality, especially for special food industries such as baked food, extruded food and fried food with relatively high processing temperature. The microcapsule embedded flavors and heat-reactive flavors developed in recent years have well solved the requirements of special food pr...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 王延平孙寒潮梁俪恩陈锦国
Owner ZENGCHENG HANDYWARE SEASONING
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