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A kind of crab flavor essence without seafood allergen component and preparation method thereof

An allergen and crab-flavored technology is applied to the functions of food ingredients, food ingredients, and oily food ingredients, etc. It can solve the problems of people with seafood allergies who cannot eat, limit the development direction, and have a strong sense of chemical synthesis, and achieve good market prospects. , expand the market, and have a wide range of raw material sources

Active Publication Date: 2020-02-07
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, it is mainly prepared from the following two aspects: one is made from whole crabs, crab scraps or other seafood. These products have a strong crab flavor, but because they contain seafood allergens, people with seafood allergies cannot eat them. Second, it is composed of chemical substances. This type of product has a strong sense of chemical synthesis and has no outstanding characteristics. Therefore, it is necessary to study a crab flavor with outstanding crab flavor, delicious taste and no seafood allergens. Catering to social development an inevitable trend

Method used

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  • A kind of crab flavor essence without seafood allergen component and preparation method thereof
  • A kind of crab flavor essence without seafood allergen component and preparation method thereof
  • A kind of crab flavor essence without seafood allergen component and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A crab-flavored flavor that does not contain seafood allergen components, and its composition and parts by weight are as follows:

[0037] 98 parts of thermal reaction crab flavor cream, 2 parts of crab flavor base;

[0038] The components and parts by weight of the heat-reactive crab-flavored paste are as follows: 60 parts of crab-flavored mushroom enzymolysis solution, 12 parts of salt, 6 parts of amino acids, 8 parts of reducing sugar, 5 parts of cornstarch, 1 part of monosodium glutamate, and 1 part of white sugar 2 parts, 5'-taste nucleotide disodium 2 parts, yeast extract 5 parts;

[0039] The crab flavor base can contain the following aroma components: dimethyl sulfide, 3-methylthiopropanol, 3-methylthiopropanal, 2-methyl-3-mercaptofuran, 1-octene-3- alcohol, 2-methylpyrazine, soybean oil.

[0040] The preparation method of the above-mentioned crab-flavored essence that does not contain seafood allergen components, the steps are as follows:

[0041] (1) Take a...

Embodiment 2

[0046] A crab-flavored flavor that does not contain seafood allergen components, and its composition and parts by weight are as follows:

[0047] 95 parts of thermal reaction crab flavor cream, 5 parts of crab flavor base;

[0048] The components and parts by weight of the heat-reactive crab-flavored cream are as follows: 70 parts of crab-flavored mushroom enzymolysis solution, 8 parts of salt, 5 parts of amino acids, 7 parts of reducing sugar, 4 parts of cornstarch, 1 part of monosodium glutamate, and 1 part of white sugar 1 part, 1 part of 5'-taste nucleotide disodium, 2 parts of yeast extract;

[0049] The amino acid is one or a mixture of arginine, aspartic acid, isoleucine, glycine, glutamic acid, alanine, cysteine, and methionine;

[0050] The reducing sugar is one or a mixture of glucose, xylose and lactose.

[0051] The preparation method of the above-mentioned crab-flavored essence that does not contain seafood allergen components, the steps are as follows:

[0052] ...

Embodiment 3

[0056] A crab-flavored flavor that does not contain seafood allergen components, and its composition and parts by weight are as follows:

[0057] 92-99 parts of thermal reaction crab flavor cream, 1-8 parts of crab flavor base;

[0058] The components and parts by weight of the heat-reactive crab-flavored paste are as follows: 60-80 parts of crab-flavored mushroom enzymolysis solution, 6-15 parts of salt, 2-8 parts of amino acids, 1-8 parts of reducing sugar, 3-3 parts of corn starch 6 parts, 1-5 parts of monosodium glutamate, 1-4 parts of white sugar, 1-3 parts of 5'-taste nucleotide disodium, 1-6 parts of yeast extract;

[0059] The crab flavor base can contain the following aroma components: dimethyl sulfide, 3-methylthiopropanol, 3-methylthiopropanal, 2-methyl-3-mercaptofuran, 1-octene-3- alcohol, 2-methylpyrazine, soybean oil;

[0060] Preferably, the composition and parts by weight of the crab flavor base are as follows:

[0061]

[0062]

[0063] Among them, th...

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Abstract

The invention relates to crab-flavored essence free of seafood allergen component. The crab-flavored essence comprises the following components in parts by weight: 92-99 parts of heat-reaction crab-flavored paste and 1-8 parts of crab-flavored essence base, wherein the heat-reaction crab-flavored paste comprises the following components in parts by weight: 60-80 parts of hypsizygus marmoreus enzymatic hydrolysate, 6-15 parts of table salt, 2-8 parts of amino acid, 1-8 parts of reducing sugar, 3-6 parts of corn starch, 1-5 parts of monosodium glutamate, 1-4 parts of white granulated sugar, 1-3 parts of disodium 5'-ribonucleotide and 1-6 parts of yeast extract. The essence takes the hypsizygus marmoreus as the main raw material, and deep processing and application are carried out on the hypsizygus marmoreus, and the method has profound significance on the development of the hypsizygus marmoreus industry, moreover, the essence does not contain any seafood allergen, and is thick in crab flavor and delicious in taste, high in simulation degree, rich in nutrition, natural and safe, and capable of meeting the eating requirements of consumers, the blank that plant protein enzymatic hydrolysate is not researched and applied to prepare the crab-flavored essence at present is filled, and the deep processing of the edible mushrooms is promoted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a blending material, in particular to a crab-flavored essence without seafood allergen components and a preparation method thereof. Background technique [0002] Crab-flavored mushrooms, also known as jade mushrooms, seafood mushrooms, etc., belong to Basidiomycota, Basidiomycetes, Agaricaceae, White Mushrooms, and Jade Mushrooms. crab flavor. Crab-flavored mushrooms are medium-low temperature and temperature-changing strong fungi, rich in nutrition, including 8 kinds of essential amino acids for human body, among which the content of lysine and arginine are higher than that of ordinary mushrooms, which play an important role in increasing intelligence and height. At the same time, crab The content of glutamic acid and aspartic acid in mushrooms is prominent, and the content of phenylalanine and leucine is higher than that of other edible fungi. The rich mineral content no...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20A23L27/26A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/18A23V2300/28
Inventor 张伟伟李秉业李洪久王海丽张志红
Owner SHANDONG TIANBO FOOD INGREDIENTS
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