Bolete meat-flavored powder and preparation method thereof

A boletus and meat-flavored technology, applied in the field of food additives, can solve the problems of boletus losing flavor, poor solubility, and insufficient aroma, etc., to increase umami and meat flavors, make up for the single taste and unique aroma Effect

Active Publication Date: 2015-09-09
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma components are very volatile during storage or processing, which makes the boletus lose its fragrance. Many boletus seasonings on the market are obviously insufficient in aroma; at the same time, the boletus seasoning powder in the market is too large, and the solubility is not good when making soup. Well, it seriously affects the mouthfeel, so the present invention utilizes a kind of embedding liquid to carry out inclusion of boletus bacterium liquid, carry out vacuum spray drying, and then make boletus superfine powder, so that both aroma is preserved and mouthfeel is improved. become excellent

Method used

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  • Bolete meat-flavored powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: The boletus edulis meat flavor powder is made of the following raw materials, each of the raw materials and their weight percentages are: 50% boletus enzymatic hydrolysis product, 6% glucose or fructose, 1.0% L-cysteine, 1.0% Vitamin B 1 , 1.0% alanine, embedding liquid 41%, the total weight percentage of the above raw materials is 100%; the embedding liquid is β-cyclodextrin and hydroxypropyl cellulose added to deionized water, stirred to dissolve A saturated solution in which the mass ratio of β-cyclodextrin and hydroxypropyl cellulose is 1:1;

[0028] The preparation method of the above-mentioned boletus meat flavor powder is as follows:

[0029] (1) Preparation of enzymatic hydrolysis products of Boletus

[0030] A. Treatment of porcini mushrooms: Take about 200g of fresh porcini mushrooms, scrape off the soil on the stalk and cap with a knife, wash the sediment with clean water, rinse with dilute salt water, and mash it in the grinding process. Take all out f...

Embodiment 2

[0037] Example 2: The Boletus edulis meat flavor powder is made of the following raw materials, and the raw materials and weight percentages are: 60% of boletus enzymatic hydrolysis products, 4% glucose or fructose, 0.9% L-cysteine, 0.8% Vitamin B 1 , 0.8% alanine, 33.5% embedding liquid, the total weight percentage of the above raw materials is 100%; the embedding liquid is β-cyclodextrin and hydroxypropyl cellulose added to deionized water, stirred to dissolve A saturated solution in which the mass ratio of β-cyclodextrin and hydroxypropyl cellulose is 1:1;

[0038] The preparation method of the above-mentioned boletus meat flavor powder is as follows:

[0039] (1) Preparation of enzymatic hydrolysis products of Boletus

[0040] A. Treatment of porcini mushrooms: take about 300g of fresh porcini mushrooms, scrape off the soil on the stalk and cap with a knife, wash the sediment with clean water, rinse with dilute salt water, and mash it in the grinding process. Take out all for u...

Embodiment 3

[0047] Example 3: The Boletus edulis meat flavor powder is made of the following raw materials, and the raw materials and weight percentages are: 70% of the enzymatic hydrolysis product of Boletus, 3% glucose or fructose, 0.8% L-cysteine, 0.4% Vitamin B 1 , 0.6% alanine, 25.2% embedding liquid, the total weight percentage of the above raw materials is 100%; the embedding liquid is β-cyclodextrin and hydroxypropyl cellulose added to deionized water, stirred to dissolve A saturated solution in which the mass ratio of β-cyclodextrin and hydroxypropyl cellulose is 1:1;

[0048] The preparation method of the above boletus meat flavor powder is as follows:

[0049] (1) Preparation of Boletus enzymatic hydrolysis products

[0050] A. Treatment of porcini mushrooms: Take fresh 400g porcini mushrooms, scrape off the soil on the stem and cap with a knife, wash the sediment with clean water, rinse with dilute salt water, and mash them in the grinding process. Take it out for use, where the di...

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Abstract

The invention relates to bolete meat-flavored powder and a preparation method thereof. The preparation method comprises the following steps: enabling fresh bolete and complex enzyme to perform enzymolysis; performing a Maillard reaction; jointly grinding an embedding agent and products obtained from the Maillard reaction of the bolete into thick liquid, and performing spray drying and superfine pulverization so as to obtain the bolete meat-flavored powder. The bolete meat-flavored powder is strong in meat flavor, is unique in fragrance, and is delicate in flavor; besides, the unique fragrance and nutritional ingredients of bolete are retained, so that the bolete meat-flavored powder can be used as a flavor enhancing agent during cooking and cooking soup, and also can be used as barbecue seasoning; the bolete meat-flavored powder can provide vegetable with meat flavor, and can be used as a seasoning for puffed foods, such as potato chips. The bolete meat-flavored powder is an ideal flavor seasoning and an ideal food additive.

Description

Technical field [0001] The present invention is the field of food additives, and especially involves a kind of beef liver flavor powder and their preparation methods. Background technique [0002] Beltic liver bacteria are the collective name of fungi such as beef liver bacteria and pine tower beef liver bacteria. They are wild but edible mushrooms.There are mainly white, yellow, and black beef liver bacteria.Beef liver bacteria have a delicious taste and rich nutrition. It contains 8 amino acids necessary for the human body, and also contains alkaloids such as adenorenwin, choline and rotamine.It has the functions of clearing heat and relief, nourishing blood and medium, chasing wind and cold, relieving muscles and promoting blood circulation, and nourishing deficiency and refreshing.In addition, there are anti -influenza viruses and preventing colds.Beltic liver bacteria taste particularly delicious, but the preservation time is not long, so it is more processed into seasoning ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/29A23L27/26A23L33/00
Inventor 胡旭佳周超
Owner KUNMING UNIV OF SCI & TECH
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