Method for preparing vegetarian meat essence with vegetable protein hydrolysate

A plant protein and hydrolyzate technology, applied in the field of vegetable protein hydrolyzate to prepare vegetarian meat flavors, can solve the problems of not being able to use vegetarian meat products, achieve simple steps, product safety, and broaden the effect of deep processing

Inactive Publication Date: 2017-04-26
GUANGZHOU ZHENWEI YIYUAN FOOD INGREDIENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Meat flavors are widely used in the flavoring and flavoring of convenience foods, puffed foods and meat products. Therefore, people pay more and more attention to the aroma and taste of meat flavors. Now meat flavors are used as the base flavor of meat flavors on the market. Extracts are all prepared by Maillard reaction of meat enzymolyzate,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example 1

[0033] The method of the present invention for preparing vegetarian meat flavor using vegetable protein hydrolysate first requires pretreatment of vegetable protein. The vegetable protein can be soybean protein, soybean meal, soybean cake, peanut meal, peanut protein, gluten and flour. One of the above can also be a mixture of two or more of the above-mentioned multiple vegetable proteins. The vegetable protein used in this embodiment is soy protein. During pretreatment, the vegetable protein material is moistened with water and then steamed, and then water is added to the steamed vegetable protein and then colloidally ground. Wherein, using water with a weight of 0.7-1.2 times the weight of the vegetable protein is used for wetting, and the wetted vegetable protein is steamed for 5-30 minutes under a pressure of 0.05-0.2 MPa. In this embodiment, water with a weight of 1 times the weight of the vegetable protein is used for wetting, and the wetted vegetable pr...

Example Embodiment

[0038] Example 2

[0039] This example is basically the same as Example 1, the only difference is that the auxiliary material consists of 10 parts by weight of vegetable oil, 1 part of taurine, 1 part of DL-methionine, and 1.5 parts of L-cysteine. Acid, 8 parts glucose, 5 parts white sugar, 4 parts monosodium glutamate, 1 part I+G and 20 parts water.

Example Embodiment

[0040] Example 3

[0041] This example is basically the same as Example 1, the only difference is that the auxiliary materials are 12 parts by weight of vegetable oil, 0.5 parts of L-cysteine, 6 parts of glucose, 3 parts of white sugar, 3 parts It consists of parts of MSG and 18 parts of water.

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PUM

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Abstract

The invention discloses a method for preparing vegetarian meat essence with vegetable protein hydrolysate. The method is characterized by comprising the following steps of (1) pretreating vegetable protein; (2) performing enzymolysis; (3) preparing samples; (4) adding auxiliary materials to the samples; and (5) performing gelatinizing so as to obtain finished products. The preparation method disclosed by the invention is simple in steps and convenient to realize, besides, preparation conditions are mild, products are safe, and the method is suitable for popularization and usage.

Description

technical field [0001] The invention relates to a method for preparing vegetarian meat essence, in particular to a method for preparing vegetarian meat essence by utilizing plant protein hydrolyzate. Background technique [0002] Studies have shown that people who mainly eat plant-based foods are likely to avoid the occurrence of chronic diseases. The intake of animal protein is the intake of fat, cholesterol and toxins at the same time. A large intake of animal protein will cause osteoporosis. Foods from plant sources contain almost no cholesterol, so the intake of plant protein will not cause the above situation , and plant-derived foods can also lower cholesterol levels in the body in different ways. Regular consumption of foods based on plant proteins will bring many benefits to people's health. Therefore, with the change of food structure, more and more people are now People began to focus on vegetarian food, followed by more and more manufacturers began to research an...

Claims

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Application Information

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IPC IPC(8): A23L27/26
Inventor 郑二丽郑田要许彩虹齐银霞韦杰袁观富
Owner GUANGZHOU ZHENWEI YIYUAN FOOD INGREDIENT
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