Flavoring agent for canidae food and preparation method thereof
A technology of flavoring agent and food, which is applied in the field of canine food flavoring agent and its preparation, can solve the problems of poor stability of canine flavoring agent, and achieve the effects of low hygroscopicity, good solubility and increased stability
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[0033] According to another aspect of the present invention, there is also provided a method for preparing canine food flavoring agent, which specifically includes the following steps: taking the first reaction raw material group, crushing the animal liver, heating for the first time, adding protease, and stirring at a constant temperature for reaction, Obtain the enzymolysis mixture; heat the enzymolysis mixture for the second time, and take the second reaction raw material group, add the Maillard reaction raw materials, maltodextrin and edible alkali in the second raw material group to the enzymolysis mixture in sequence, and keep the temperature constant reaction to obtain a Maillard reactant; taking a sweetener group, adding the sweetener and edible acid to the Maillard reactant and homogenizing to obtain a canine food flavor. The temperature of the second heating is higher than the temperature of the first heating, the first heating is to 50-80°C, preferably heating to 55-...
Embodiment 1
[0039] Take 200g of animal chicken liver, put it into the reaction kettle, crush it at the same time, heat the reaction kettle to 50°C, then add 0.7g of compound protease and 0.1g of flavor protease, carry out constant temperature reaction for 60min, and hydrolyze to obtain different amino acids ;
[0040] Add 11g of xylose, 5g of cysteine, 6g of glutamic acid, 4g of thiamine, 0.5g of L-ascorbic acid, and then add 75g of maltodextrin and 0.5g of of sodium hydroxide. The reactor was heated to 90° C., and reacted at a constant temperature for 50 minutes to obtain a Maillard reaction product.
[0041] At the end of the reaction, 1.6 g of potassium sorbate, 0.3 g of stevioside and 4.1 g of phosphoric acid were added to the reactor to obtain the final product.
Embodiment 2
[0043] Take 200g of animal chicken liver, put it into the reaction kettle, crush it at the same time, heat the reaction kettle to 60°C, then add 0.2g of compound protease and 0.2g of flavor protease, carry out constant temperature reaction for 100min, and hydrolyze to obtain different amino acids;
[0044] Add 2g of xylose, 1g of glucose, 0.2g of cysteine, 0.01g of glutamic acid, 2g of glycine, 0.5g of thiamine, 1g of L-ascorbic acid in the reactor, and then 20 g of maltodextrin and 0.2 g of sodium hydroxide were added in sequence. The reactor was heated to 85° C., and reacted at a constant temperature for 70 minutes to obtain a Maillard reaction product.
[0045] At the end of the reaction, 0.8 g of potassium sorbate, 0.1 g of stevioside and 4.5 g of phosphoric acid were added to the reactor to obtain the final product.
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