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Shii-take and beef flavored cream essence and preparation method thereof

A beef flavor and paste-like essence technology is applied in the directions of food ingredients as odor modifiers, food ingredients as pH modifiers, yeast-containing food ingredients, etc. Rich flavor, unsatisfactory snack food, etc., to achieve the effect of retaining aroma and taste, harmonious and full aroma, and full and coordinated aroma

Inactive Publication Date: 2018-03-23
LIAOCHENG XINHENGJI BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The flavor of shiitake mushrooms and beef comes from cooking dishes. The combination of shiitake mushrooms and beef has the characteristics of rich nutrition and unique flavor, but it is not ideal in the application of snack foods. Preserve the rich flavor of your cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Step 1: Preparation of shiitake mushroom enzymatic hydrolyzate: Dried shiitake mushrooms are crushed with a pulverizer and passed through a 60-mesh sieve to obtain shiitake mushroom powder; soak 5 parts of shiitake mushroom powder with 30 parts of pure water for 3 hours in parts by weight, and put them in a -10°C refrigerator Freeze in medium, then take out and quickly thaw, and repeat the quick thaw step twice after freezing, use citric acid to adjust the pH to 4.5, add 5 parts of purified water and 0.1 part of cellulase to it, and react at 45 °C for 4.5 hours. The first stage of enzymatic hydrolysis; after the end of the first stage of enzymatic hydrolysis, the first stage of enzymatic hydrolysis solution was obtained, and the pH value of the first stage of enzymatic hydrolysis solution was adjusted to 6.5 with 1M sodium hydroxide solution, and then 0.10 parts of papain and 0.15 parts of Flavor protease, react at 50°C for 3.0 hours to obtain the second-stage enzymatic ...

Embodiment 2

[0026] Step 1: Preparation of shiitake mushroom enzymatic hydrolyzate: Dried shiitake mushrooms are crushed with a pulverizer and passed through a 60-mesh sieve to obtain shiitake mushroom powder; soak 8 parts of shiitake mushroom powder with 35 parts of pure water for 4 hours in parts by weight, and put them in a refrigerator at 0°C Freeze, then take out and quickly thaw, after freezing and quickly thawing step repeatedly 3 times, use citric acid to adjust the pH to 4.8, add 8 parts of purified water and 0.08 parts of cellulase to it, and react at 50 ° C for 3.5 hours, the second One-stage enzymatic hydrolysis; after the first stage of enzymatic hydrolysis, the first-stage enzymatic hydrolysis solution is obtained, and the pH value of the first-stage enzymatic hydrolysis solution is adjusted to 5.5 with 1M sodium hydroxide solution, and then 0.07 parts of papain and 0.11 parts of flavor are added Protease, reacted at 45°C for 3.5 hours to obtain the second-stage enzymatic hydr...

Embodiment 3

[0031]Step 1: Preparation of shiitake mushroom enzymatic hydrolyzate: Dried shiitake mushrooms are crushed with a pulverizer and passed through a 60-mesh sieve to obtain shiitake mushroom powder; soak 10 parts of shiitake mushroom powder with 33 parts of pure water for 5 hours in parts by weight, and put them in a refrigerator at 20°C Freeze, then take out and quickly thaw, and repeat the quick thaw step twice after freezing, adjust the pH to 5.0 with citric acid, add 10 parts of purified water and 0.06 parts of cellulase to it, and react at 55 ° C for 2.5 hours, which is the second One-stage enzymatic hydrolysis; after the first stage of enzymatic hydrolysis, obtain the first-stage enzymatic hydrolysis solution, use 1M sodium hydroxide solution to adjust the pH value of the first-stage enzymatic hydrolysis solution to 5.0, and then add 0.14 parts of papain and 0.08 parts of flavor Protease, react at 55°C for 1.5 hours to obtain the second-stage enzymatic hydrolysis solution; p...

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PUM

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Abstract

The present invention discloses shii-take and beef flavored cream essence. The shii-take and beef flavored cream essence comprises the following raw materials in parts by weight: 65-80 parts of a beefenzymatic hydrolysate, 10-15 parts of a yeast extract, 1-5 parts of yeast powder, 15-20 parts of a plant protein hydrolysate solution, 4-10 parts of xylose, 2.1-5 parts of cysteine hydrochloride, 2-8parts of glycine, 0.5-5 parts of alanine, 3.1-10.5 parts of monosodium glutamate, 0.5-1 part of disodium 5'-ribonucleotide, 4-8 parts of butter, 40-60 parts of a shii-take enzymatic hydrolysate, 0.3-0.8 part of xanthan gum, 5-8 parts of corn starch, 0.1-0.5 part of ethyl maltol, and 20-30 parts of edible salt. At the same time, the present invention also provides a preparation method of the shii-take and beef flavored cream essence. Based on an enzymolysis technology and a Maillard reaction, after the shii-take and beef flavored cream essence is applied to products, the products are prominentin characteristic aroma of the shii-take and beef, harmonious and full in aroma, and mellow in mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a mushroom and beef flavor pasty essence and a preparation method thereof. Background technique [0002] Beef is one of the major meats that people eat daily, and the flavor of beef is also one of people's favorite flavors. Many types of beef flavor products have been developed and applied to meet people's needs. Beef flavor paste essence is widely used in many food processing such as meat products, condiments and snack foods, and most of them are based on Maillard reaction, with spices and blended beef essence. [0003] The flavor of shiitake mushrooms and beef comes from cooking dishes. The combination of shiitake mushrooms and beef has the characteristics of rich nutrition and unique flavor, but it is not ideal in the application of snack foods. Preserves the full-bodied flavors your cooking has. Contents of the invention [0004] The purpose of the present inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21A23L29/00
CPCA23L27/215A23L27/26A23L29/06A23V2002/00A23V2200/06A23V2200/15A23V2250/0604A23V2250/0622A23V2250/218A23V2250/5086A23V2250/5118A23V2250/638A23V2250/76A23V2300/20
Inventor 曲广辉李娟张甲贵
Owner LIAOCHENG XINHENGJI BIOTECH
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