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Method for promoting flavor of sauce

A sauce and flavor technology, which is applied in the field of improving the flavor of sauce, can solve the problems of sauce quality impact, sauce flavor damage, etc., and achieve the effects of reasonable proportion, flavor retention and environmental protection

Inactive Publication Date: 2016-01-13
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cheng Liping (2013) studied and compared the effects of ultra-high pressure sterilization and thermal sterilization on oat sauce, and the results showed that ultra-high pressure sterilization has less effect on the quality of oat sauce than thermal sterilization, but still has a certain impact
Zhang Jing (2010) compared high-temperature and high-pressure sterilization with pasteurization when choosing a sterilization method for anchovy sauce. When the sterilization effect was the same, it was found that the higher the temperature, the greater the damage to the flavor of the sauce, so he chose the lower sterilization temperature. Pasteurization, but pasteurization still has some effect on the quality of the sauce

Method used

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  • Method for promoting flavor of sauce
  • Method for promoting flavor of sauce
  • Method for promoting flavor of sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Collection of raw materials: recover salted duck egg white to obtain salted duck egg white recovery liquid;

[0036] (2) Dilution: Dilute the salted duck egg white recovered solution obtained in step (1) 5 times with distilled water to obtain a salted egg white dilution;

[0037] (3) Denaturation: Denature the salted egg white dilution obtained in step (2) at 100°C for 10 minutes, and cool;

[0038] (4) Enzyme hydrolysis and enzyme inactivation: adjust the initial pH of the salted egg white dilution to 6.0, add papain at 2% of the salted egg white mass, and enzymolyze the mixture at 55°C for 3 hours; Put the enzymatic solution in boiling water for 10 minutes to inactivate the enzyme, and then cool it down immediately;

[0039] (5) Centrifugation: Centrifuge the obtained enzymolysis solution at 4500r / min for 25min, take the supernatant to obtain the preliminary enzymolysis supernatant;

[0040] (6) Secondary enzymatic hydrolysis: Add flavor protease to the prelimin...

Embodiment 2

[0047] (1) Collection of raw materials: recover salted duck egg white to obtain salted duck egg white recovery liquid;

[0048] (2) Dilution: Dilute the recovered salted duck egg white liquid obtained in step (1) by 4 times with distilled water to obtain a salted egg white dilution;

[0049] (3) Denaturation: Denature the salted egg white dilution obtained in step (2) at 100°C for 10 minutes, and cool;

[0050] (4) Enzymolysis and enzyme inactivation: adjust the initial pH of the salted egg white dilution to 6.0, add 2.5% of the mass of salted egg white papain, and enzymolyze the mixture at 60°C for 4 hours; Put the enzymatic solution in boiling water for 10 minutes to achieve the effect of inactivating the enzyme;

[0051] (5) Centrifugation: Then immediately cool down, centrifuge the obtained enzymolysis solution at 4500r / min for 20min, take the supernatant to obtain the preliminary enzymolysis supernatant;

[0052] (6) Second enzymolysis: Add flavor protease to the prelim...

Embodiment 3

[0059] (1) Collection of raw materials: recover salted duck egg white to obtain salted duck egg white recovery liquid;

[0060] (2) Dilution: Dilute the recovered salted duck egg white liquid obtained in step (1) 6 times with distilled water to obtain a salted egg white dilution;

[0061] (3) Denaturation: Denature the salted egg white dilution obtained in step (2) at 100°C for 10 minutes, and cool;

[0062] (4) Enzymolysis and enzyme inactivation: adjust the initial pH of the salted egg white dilution to 6.5, add papain at 4% of the salted egg white mass, and enzymolyze the mixture at 65°C for 4 hours;

[0063] (5) Centrifugation: After the enzymolysis is completed, immediately put the enzymolysis solution in boiling water for 10 minutes to achieve the effect of inactivating the enzyme, then cool it immediately, and centrifuge the obtained enzymolysis solution at 4500r / min for 25 minutes to obtain the supernatant for preliminary enzymolysis Serum;

[0064] (6) Secondary enz...

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Abstract

The invention discloses a method for promoting a flavor of a sauce, and belongs to the condiment processing technical field. The sauce is prepared through the steps of collection of a raw material salted duck egg white, dilution, degeneration, enzymolysis, enzyme deactivation, centrifugation, secondary enzymolysis, deodorization, maillard reaction, seasoning, compounding and flexible sterilization. The byproduct salted duck egg white which is not fully utilized in food processing industries is recycled and used as the raw material, the cost is saved, the environment can be protected, and important social and economic benefits are achieved; with adopting of a double-enzyme step-by-step hydrolysis way, hydrolyzed animal proteins are obtained, the hydrolysis degree is high, and obtained hydrolyzed proteins have no trichloropropanol and are safer; bitter peptides are decomposed by flavor protease, and thus a hydrolysate has no bitterness; and some unique-flavor yeasts, cooking wine and essence are also chosen, proportion of all the ingredients is reasonable, and thus the obtained product is delicious in taste and mellow in flavor.

Description

technical field [0001] The invention relates to a method for improving the flavor of sauce, which includes the recovery and utilization of salted duck egg white as a raw material, step-by-step enzymolysis with two enzymes, the use of Maillard reaction to improve the flavor of sauce, the formula for rich flavor of sauce and the improvement of the quality of sauce The method realizes flexible sterilization with little damage, and belongs to the technical field of condiment processing. Background technique [0002] In recent years, with the rapid development of my country's economy, the continuous improvement of people's living standards and the transformation of consumption concepts, people pay more and more attention to healthy diet and the richness of diet. It is developing in the direction of globalization and diversification, and the trend is obvious. On the other hand, my country's catering industry has maintained a strong growth momentum in recent years, which has also s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/227
CPCA23J1/08A23L27/215A23L27/50A23L23/00A23L15/00A23L27/24A23L29/231A23L27/21A23V2002/00
Inventor 张慜孔玲刘亚萍张卫明
Owner JIANGNAN UNIV
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