Spicy compound-flavor pasty essence and preparation method thereof

A paste-like essence and spice technology, applied in the field of food additives, can solve the problems of not full taste, poor thermal stability, long fragrance retention time, etc., and achieve the effects of mellow and full taste, good thermal stability and long fragrance retention time

Inactive Publication Date: 2015-12-02
湖南汇湘轩生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional spices and hundreds of flavors are formulated with chemical raw materials. Its thermal stability is poor. It is not as stable as the natural paste flavor combined with enzymatic hydrolysis technology and Maillard reaction, and the taste is not full and the aroma is unnatural. The natural paste flavor combined with the Maillard reaction is made of natural food raw materials, using enzymatic hydrolysis technology and Maillard reaction technology. It has the natural taste and fragrance of spices, mellow and full taste, and good thermal stability. , long lasting fragrance
[0003] Traditional spices and hundreds of flavors are used in stewed meat products, which makes the aroma of the products last for a short time, and the aroma is too weak, which is not favored by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 100kg Xiangxin Baiwei paste essence includes the following components by weight:

[0020] Enzymolysis pork paste 17kg, pork bone oil 2kg, glucose 2kg, Haitian light soy sauce 25kg, Haitian dark soy sauce 12kg, sugar 3kg, L-cysteine ​​1.5kg, VB10.1kg, glycine 0.5kg, alanine 0.5 kg, methionine 0.4kg, plant hydrolyzed protein 16kg, yeast extract 3kg, 60 mesh anise powder 1kg, 60 mesh fennel powder 0.8kg, 60 mesh cinnamon powder 1kg, 60 mesh grass fruit powder 0.8kg, 60 mesh licorice powder 0.2 kg, 60 mesh clove powder 0.4kg, 60 mesh white pepper powder 0.6kg, 60 mesh sand ginger powder 0.4kg, 60 mesh Angelica powder 0.8kg, 60 mesh fragrant leaf powder 1.5kg, 60 mesh ginger powder 2kg, 60 mesh nutmeg powder 0.5kg, modified starch 2kg, water 5kg;

[0021] The method for producing 100kg of spices and hundreds of flavors paste essence comprises the following steps:

[0022] (1) Put the following 25 raw materials into the reactor:

[0023] Enzymolysis pork paste 17kg, pork b...

Embodiment 2

[0027] 100kg Xiangxin Baiwei paste essence includes the following components by weight:

[0028] Enzymolysis pork paste 15kg, pork bone oil 4kg, glucose 3kg, Haitian light soy sauce 28kg, Haitian dark soy sauce 10kg, sugar 2kg, L-cysteine ​​1kg, VB 10.3kg, glycine 1.4kg, alanine 0.3kg , methionine 0.3kg, plant hydrolyzed protein 14kg, yeast extract 5kg, 60 mesh anise powder 1.5kg, 60 mesh fennel powder 0.5kg, 60 mesh cinnamon powder 1.5kg, 60 mesh grass fruit powder 0.5kg, 60 mesh licorice powder 0.5kg, 60 mesh clove powder 0.3kg, 60 mesh white pepper powder 0.5kg, 60 mesh sand ginger powder 0.6kg, 60 mesh Angelica powder 0.5kg, 60 mesh fragrant leaf powder 1kg, 60 mesh ginger powder 60 mesh 1kg, 60 mesh meat Cardamom powder 0.3kg, modified starch 2kg, water 5kg;

[0029] The method for producing 100kg of spices and hundreds of flavors paste essence comprises the following steps:

[0030] (1) Put the following 25 raw materials into the reactor:

[0031] Enzymolysis pork pas...

Embodiment 3

[0034] Embodiment 3 is aimed at the evaluation of the spice and hundreds of flavors paste essence described in embodiment 1 or 2

[0035] 1. Evaluation of aroma and high temperature stability:

[0036] 15 technicians from the company's biotechnology research institute and 30 people from the marketing department compared and evaluated the aroma and high temperature resistance stability of the spice and hundred flavor paste essence of the present invention and the common spice and hundred flavor essence applied to leisure braised pig's feet products.

[0037] (1) The stewed pig's trotters produced with ordinary spices and hundreds of flavors have no obvious stewed aroma, light and slightly miscellaneous taste, thin taste and poor aftertaste.

[0038] (2) The stewed pig's trotters produced by using the spice and hundreds of flavors paste-like essence of the present invention have a lifelike and strong stewed fragrance, and a mellow mouthfeel with a strong aftertaste.

[0039] ...

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PUM

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Abstract

The invention discloses spicy compound-flavor pasty essence and a preparation method thereof. The spicy compound-flavor pasty essence is prepared from the following components in parts by weight: 10-20 parts of enzymolysis pork paste, 2-5 parts of pig bone oil, 2-6 parts of glucose, 25-30 parts of Haitian soybean sauce, 7-13 parts of Haitian dark soybean sauce, 1-4 parts of white granulated sugar, 0.5-2 parts of L-cysteine, 0.1-0.5 part of VB1, 0.5-2 parts of glycine, 0.1-0.5 part of alanine, 0.1-0.5 part of methionine, 12-16 parts of vegetable hydrated protein, 3-8 parts of yeast extract, 1-2 parts of anise powder, 0.2-0.8 part of cumin powder, 1-2 parts of cinnamomi cortex pulveratus, 0.2-0.8 part of tsaoko cardamon powder, 0.2-0.8 part of licorice powder, 0.2-0.8 part of ground cloves powder, 0.2-0.8 part of white pepper powder, 0.2-0.8 part of sand ginger powder, 0.2-0.8 part of Radix angelicae dahurioae powder, 1-2 parts of myrcia powder, 1-2 parts of fresh ginger powder, 0.2-0.8 part of myristica fragrans powder, 1-4 parts of modified starch, and 2-8 parts of water.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a paste-like essence of spices and hundreds of flavors and a preparation method thereof. Background technique [0002] The traditional spices and hundreds of flavors are formulated with chemical raw materials. Its thermal stability is poor. It is not as stable as the natural paste flavor combined with enzymatic hydrolysis technology and Maillard reaction, and the taste is not full and the aroma is unnatural. The natural paste flavor combined with the Maillard reaction is made of natural food raw materials, using enzymatic hydrolysis technology and Maillard reaction technology. It has the natural taste and fragrance of spices, mellow and full taste, and good thermal stability. , Long lasting fragrance. [0003] Traditional spices and hundreds of flavors are used in stewed meat products, which makes the aroma of the products have a short fragrance retention time...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 刘敏
Owner 湖南汇湘轩生物科技股份有限公司
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