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Preparation method of meat-flavour essence added with chaste tree twig plant extract

A technology of plant extracts and meat flavors, which is applied in the field of preparation of meat flavors added with Vitex plant extracts, can solve the problems of low cost, lack of characteristic fragrance, unsatisfactory aroma and fragrance authenticity, etc.

Inactive Publication Date: 2015-10-14
徐加英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cost of this type of meat flavor is relatively low, but it still belongs to the imitation meat flavor, and its aroma and flavor like authenticity are not ideal; and the meat flavor produced by the thermal reaction method with meat protein hydrolyzate has a rich meat flavor, but Insufficient aroma (i.e. flavor) characteristic of different types of meat (pork, beef, chicken, lamb)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] pork flavor

[0009] Vitex leaves were washed, dried in the shade, crushed, weighed 1kg, steam distilled for 2 hours to obtain 5g Vitex leaf oil. Take by weighing 1.5g vitex oil and 15g oxidized lard respectively and join in a 2000ml beaker that fills 1kg salad oil, stir well, leave standstill 48h. Separate the clarified oil layer, dissolve into 100g soybean protein hydrolyzate-meat flavor prepared by thermal reaction method, stir evenly, seal and age for 4 days to obtain pork flavor.

Embodiment 2

[0011] Chicken Flavor

[0012] Vitex twigs were washed, dried in the shade, crushed, weighed 200g, supercritical CO 2 Extraction, extraction pressure 20MPa, extraction temperature 40°C, CO 2 The flow rate is 24L / h, the extraction time is 2h, and 6g of Vitex Vitex extract is obtained. Weigh 2.8g of Vitex Vitex extract and 18g of oxidized chicken fat into a 4000ml beaker containing 2kg of salad oil, stir well, and let stand for 34h. Separate the clarified oil layer, dissolve into 270g soybean protein hydrolyzate-the meat flavor essence produced by thermal reaction method, stir evenly, seal and age for 2-3 days, the chicken essence can be obtained.

Embodiment 3

[0014] beef flavor

[0015] Wash the stems, leaves, and flowers of Vitex twigs together, dry them in the shade, crush them, weigh 100g, extract them with 95% alcohol at room temperature for 72 hours, and remove the solvent by rotary evaporation to obtain 4g of Vitex twigs extract. Weigh 2.7g Vitex Vitex extract and 9g oxidized beef tallow respectively and join in a 2000ml beaker containing 1kg salad oil, stir well, and let stand for 26h. Separate the clarified oil layer, dissolve it into 80g of soybean protein hydrolyzate-the meat flavor produced by thermal reaction method, stir evenly, seal and age for 6 days, and then the beef flavor can be obtained.

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PUM

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Abstract

The invention relates to a preparation method of meat-flavour essence added with chaste tree twig plant extract. The preparation method is characterized in that the meat-flavour essence is rich in meat flavour, and the characteristic flavors of meats are predominant. The meat-flavour essence is prepared from the following components in percentage by weight: 0.03%-0.19% of chaste tree twig plant extract, 0.07%-1.98% of oxidized fat, 5-15% of soy protein hydrolysis-thermal reaction meat-flavour essence, and the balance of salad oil.

Description

technical field [0001] The invention relates to the production technology of food additives, in particular to a preparation method of meat flavor essence added with vitex plant extract. Background technique [0002] Meat flavor has been studied abroad for more than 30 years and has formed an independent industry. It started relatively late in China and is a new type of food additive developed in the past ten years. Its application fields involve chicken essence, instant noodle seasoning, instant rice noodle seasoning, various puffed foods, sausages, ham sausages, canned food, roast chicken and other cooked meat products , spicy sauce, quick-frozen dumplings and various snack foods. With the improvement of people's living standards and the quickening pace of life, the domestic demand for meat flavors is increasing year by year. Meat flavors are often prepared by using soybean protein hydrolyzate as the main raw material through thermal reaction. The cost of this type of me...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L1/30A23L27/26
Inventor 徐加英
Owner 徐加英
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