Ham and sausage flavor improving additive and preparation method thereof

An additive and sausage technology, applied in the field of ham, sausage flavor improvement additives and their preparation, can solve the problems of single product type, single raw material, unfavorable promotion and expansion, etc., and improve the enzymatic hydrolysis efficiency and yield, water holding capacity and toughness. Enhance and promote the effect of cytoplasmic dissolution

Inactive Publication Date: 2016-12-07
HEFEI LAISI BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Although this scheme has certain positive significance, its shortcomings are also particularly obvious. The main points are as follows: First, the author only pays attention to the research of reaction conditions, such as physical factors such as optimum reaction temperature, pH, time, and solid-liquid ratio, and lacks The research and modification of raw materials, due to the single raw material, cannot further improve the taste and flavor of the product; second, the author lacks functional research on yeast extract. Health-care functions cannot meet people's demand for high-quality dietary products, and are not conducive to market promotion and expansion
The third is that the product category is relatively single, and there are few varieties to choose from, which cannot meet people's diversified life needs and is not conducive to people's choice of suitable favorite products

Method used

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Embodiment Construction

[0014] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, the technical solutions in the field All other embodiments obtained by persons of ordinary skill without creative efforts fall within the protection scope of the present invention.

[0015] A flavor-improving additive for ham and sausage, made from the following raw materials in parts by weight (kg): baker's yeast 50, neutral protease 0.1, chitinase 0.1, hydrolyzed chicken powder 20, beef extract 13, maltodextrin 5, soft-shelled turtle Juice 3, grass fruit powder 0.3, sesame paste 2, cumin salt 0.02, osmanthus oil 0.7, diacetyl tartaric acid monoglyceride 0.1, arborvitae leaves 0.5, cucumber peel 2, soybean polypeptide 4, lotus leaf extract 0.4, pumpkin seed protein powder 4 , fennel...

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Abstract

The invention discloses a flavor-improving additive for ham and sausage and a preparation method thereof. When the invention is applied to ham and sausage, the obtained ham and sausage can have a special fragrance, and the greasy feeling is not easy to occur after eating, and the appetite can be improved. The quality of ham and sausage is improved, the water holding capacity and toughness are enhanced, and the taste and elasticity are improved. The invention does not contain any chemical additives and preservatives, which can not only ensure that the nutrition of the food is not lost, but also improve its nutritional value and health care.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a flavor-improving additive for ham and sausage and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the increase of food varieties, yeast has been widely used in the food industry. As one of the important yeast derivatives, yeast extract is widely used in food additives by virtue of its own advantages, which can significantly increase the umami taste and flavor of food. Today, China has gradually become the center of the world's manufacturing industry, and the yeast industry has also become one of the core pillar industries in the field of food fermentation engineering. [0003] Yeast Extract (Yeast Extract), also known as yeast flavor, yeast extract, yeast extract. It uses edible yeast as raw material and uses modern biotechnology to dissolve part or all of the yeast. The protein and nucleic acid substanc...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L31/15A23L33/105
CPCA23V2002/00
Inventor徐宏斌
OwnerHEFEI LAISI BIOLOGICAL ENG