Method for preparing meat-flavoured spice from salted egg white enzymatic hydrolysate through Maillard reaction

A technology of Maillard reaction and meat-flavored spices, which is applied in the field of preparing meat-flavored spices from salted egg white enzymatic hydrolyzate through Maillard reaction, which achieves attractive color, strong aroma and high sensory score

Inactive Publication Date: 2015-10-07
FUJIAN AGRI & FORESTRY UNIV
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the protein sources of enzymatic hydrolysis products used in Maillard reaction include peanut meal, distiller's grains, squid viscera, tilapia fish steaks, soybeans, etc. There is no relevant literature report on the use of salted egg white protein enzymatic hydrolyzate for Maillard reaction

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing meat-flavoured spice from salted egg white enzymatic hydrolysate through Maillard reaction
  • Method for preparing meat-flavoured spice from salted egg white enzymatic hydrolysate through Maillard reaction
  • Method for preparing meat-flavoured spice from salted egg white enzymatic hydrolysate through Maillard reaction

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing meat-flavored spices from salted egg white enzymatic hydrolyzate by Maillard reaction. The salted egg white proteolytic hydrolyzed by flavor protease is used as raw material, glucose is added, and the product is prepared by Maillard reaction. The product is meat flavor Spices; of which:

[0027] Flavor protease hydrolysis time is 7.0h;

[0028] The initial pH value of the salted egg white protein enzymatic hydrolyzate is 9.5;

[0029] The amount of glucose added is 0.035 g / mL;

[0030] The temperature of the Maillard reaction was 110° C., and the reaction time was 80 minutes.

[0031] Meat Spice Browning Degree A 420nm =1.11.

[0032] , Optimization experiment of Maillard reaction:

[0033] Determination of browning degree of Maillard reaction: Absorbance was measured at 420 nm using a visible spectrophotometer.

[0034] Sensory evaluation of Maillard reaction products: Select 20 sensory evaluators (8 males and 12 females) majoring in ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the field of poultry egg processing, and specifically relates to a method for preparing a meat-flavoured spice from a salted egg white enzymatic hydrolysate through Maillard reaction. The method comprises the following steps: by taking the enzymatic hydrolysate obtained by carrying out enzymatic hydrolysis on salted egg white by a flavourzyme as a raw material, adding glucose, and preparing the product through Maillard reaction, and the product is the meat-flavoured spice, wherein the enzymatic hydrolysis time of the flavourzyme is 7.0h; the initial pH value of the salted egg white enzymatic hydrolysate is 9.5; the adding amount of the glucose is 0.035g/mL of the salted egg white enzymatic hydrolysate; the temperature of the Maillard reaction is 110 DEG C, and the reaction time is 80min. After an optimization, the Maillard reaction product is high in browning degree (A420nm=1.11), attractive in colour, multiple in fragrance component types, strong in fragrance and high in sense score values, thereby being an ideal meat-flavoured spice.

Description

technical field [0001] The invention belongs to the field of poultry egg processing, and in particular relates to a method for preparing meat-flavored spices from salted egg white enzymolysis solution through Maillard reaction. Background technique [0002] As a traditional Chinese delicacy, salted eggs are very popular among consumers. Salted egg yolk is one of the main ingredients of mooncakes and zongzi that people love. Salted egg white, as a by-product of its processing, is limited in application due to its high salt content. Salted egg albumen is rich in protein content, high in biological value, easy to be absorbed by the body, and rich in essential amino acids, which is the closest to the ratio required by the human body. It is a full-price high-quality protein. Enzymatic hydrolysis of animal and plant proteins to prepare active peptides and free amino acids has become an important means of comprehensive utilization of protein resources. [0003] Maillard reaction,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
CPCA23V2002/00
Inventor 黄群宋洪波滕慧王艺伟吴枭锜许美玉
Owner FUJIAN AGRI & FORESTRY UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap