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Method of preparing natural essence from soybean meal

A technology of natural flavor and soybean meal, which is applied in the field of food processing, can solve the problems of artificial modification of flavor, not natural flavor, etc., and achieve the effect of rich and harmonious aroma, full taste and resource saving

Inactive Publication Date: 2017-06-27
杨富惠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, more studies on the preparation of heat-reactive flavors still focus on salty flavors such as meat and seafood flavors, and less research on the preparation of sweet flavors such as soybeans. There are related patents and literature reports on the preparation of a reactive soybean flavor. Preparation method, such as Chinese invention patent application publication CN101473926, but the essence prepared by this invention is artificially modified, not natural essence

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Enzymatic hydrolysis:

[0029] Mix and stir 50kg of soybean meal and 150kg of deionized water evenly, add 0.2kg of flavor enzyme and 0.8kg of lipase that have been dissolved in a small amount of deionization in advance, stir and enzymolyze in a water bath at 48°C, condense and reflux for 12 hours, and inactivate the enzyme at 85°C After cooling for 20 minutes, the hydrolyzate was obtained.

[0030] (2) Maillard reaction:

[0031] Weigh 100kg of the hydrolyzate obtained in the above step (1), add 0.3kg of proline, 0.4kg of aspartic acid, 0.3kg of arginine, 0.2kg of lysine; 5kg of D-glucose, 3kg of fructose; B12 0.3kg; propylene glycol 100kg; deionized water 80kg; heat and reflux at 120°C for 200min while stirring. After the reaction is terminated, it is rapidly cooled to room temperature to obtain a syrupy essence.

[0032] (3) Spray drying:

[0033] Mix 0.5kg of lecithin, 0.5kg of gelatin, and 15kg of maltodextrin, add 60kg of deionized water, keep warm at 50-60...

Embodiment 2

[0035] (1) Enzymatic hydrolysis:

[0036] Mix and stir 50kg of soybean meal and 180kg of deionized water evenly, add 0.3kg of flavor enzyme and 0.6kg of lipase that have been dissolved in a small amount of deionization in advance, stir and enzymolyze in a water bath at 55°C, reflux for 10 hours after condensation, and inactivate the enzyme at 85°C After cooling for 20 minutes, the hydrolyzate was obtained.

[0037] (2) Maillard reaction:

[0038] Weigh 100kg of the hydrolyzate obtained in the above step (1), add 0.4kg of proline, 0.5kg of aspartic acid, 0.2kg of arginine, 0.4kg of lysine; 6kg of D-glucose, 2kg of fructose; 0.2kg of B12; 80kg of propylene glycol; 100kg of deionized water; heat and reflux at 100°C for 280min while stirring. After the reaction is terminated, it is rapidly cooled to room temperature to obtain a syrupy essence.

[0039] (3) Spray drying:

[0040] Mix 0.6kg of lecithin, 0.4kg of gelatin, and 20kg of maltodextrin, add 50kg of deionized water, kee...

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PUM

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Abstract

The invention relates to a method for preparing natural essence from soybean meal, which comprises the following steps: hydrolyzing soybean meal (cake) with enzyme, mixing with amino acid and reducing sugar to carry out Maillard reaction, and spray drying to obtain powder soybean essence. The process provided by the invention is simple, convenient for industrialized production, and fully utilizes raw materials, thereby helping to reduce production costs. The appearance of the soybean natural essence is light yellow powder, and the aroma of roasted soybeans is strong, mellow, plump and natural.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing natural essence from soybean meal. Background technique [0002] With the change of people's consumption concept and the improvement of consumption level, people have higher and higher requirements for the type and quality of flavors, coupled with people's increasing concern for health, natural flavors, especially plant-based natural flavors, are green and natural. , safety, environmental protection and other features are increasingly loved by people, and the green characteristics of natural flavors have become a bright spot to attract people's attention, while the potential toxicity of chemical synthesis makes them have no development prospects. The quality and durability are not as good as the natural soybean essence, but the natural soybean essence also has the unique roasted aroma of soybeans, which has great market potential. Soybean natural flavor can ...

Claims

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Application Information

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IPC IPC(8): A23L27/21
CPCA23V2002/00
Inventor 杨富惠
Owner 杨富惠