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Plant-derived flavoring and seasoning base material and preparation method thereof

A seasoning base material and plant-sourced technology, which is applied in food science, sugar-containing food ingredients, food ingredients as anti-microbial preservation, etc., can solve the problems of difficult to meet consumers' taste needs and single color, and achieve rich color varieties, The effect of increasing the degree of hydrolysis and increasing the added value of the oil industry

Active Publication Date: 2018-09-28
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor-enhancing seasoning base material with a relatively single design and color has been difficult to meet the increasingly diversified taste needs of consumers.

Method used

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  • Plant-derived flavoring and seasoning base material and preparation method thereof
  • Plant-derived flavoring and seasoning base material and preparation method thereof
  • Plant-derived flavoring and seasoning base material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The specific preparation operation steps of a kind of plant source flavoring seasoning base material are as follows:

[0036] (1) Preparation of defatted linseed meal powder enzymatic hydrolyzate

[0037] Get the defatted linseed meal powder 1000g that protein content is 25%, at first add the total 40g of alkaline protease and tyrosinase by the amount of 4% of defatted cake powder quality, alkaline protease and tyrosinase are respectively 33.3g and 6.7g, that is, the mass ratio is 5:1; add 8.3L water to adjust the mass concentration of defatted cake powder to 12%, adjust the pH value to 7.0 with phosphate buffer solution; react for 1.5 h at a temperature of 45 °C; Add 10g of tyrosinase and flavor protease to the amount of 1% of the mass of meal flour, tyrosinase and flavor protease are 2.5g and 7.5g respectively, that is, the mass ratio is 1:3, and the pH value is adjusted to 5.5 with phosphate buffer solution ; under the condition of temperature 40 ℃, the reaction tim...

Embodiment 2

[0060] The specific production operation steps of a kind of plant source flavor-enhancing seasoning base material are as follows:

[0061] (1) Preparation of defatted peony seed meal powder enzymatic hydrolyzate

[0062] Get the defatted peony seed meal powder 1000g that protein content is 50%, at first add the total 60g of alkaline protease and tyrosinase by the amount of 6% of defatted cake powder quality, alkaline protease and tyrosinase are respectively 52.5g and 7.5g, that is, the mass ratio is 7:1; add 6.7L of water to adjust the mass concentration of defatted cake powder to 15%, and adjust the pH value to 8.0 with phosphate buffer solution; react for 2 hours at a temperature of 55°C; A total of 40g of tyrosinase and flavor protease were added to the amount of 4% of the mass of the meal flour. The tyrosinase and flavor protease were 6.7g and 33.3g respectively, that is, the mass ratio was 1:5, and the pH value was adjusted to 7.0 with phosphate buffer solution. ; under ...

Embodiment 3

[0085] The specific production operation steps of a kind of plant source flavor-enhancing seasoning base material are as follows:

[0086] (1) Preparation of degreased walnut meal powder enzymatic hydrolyzate

[0087] Get the defatted walnut meal powder 1000g that protein content is 30%, at first add the total 50g of alkaline protease and tyrosinase by the amount of 5% of defatted cake powder quality, alkaline protease and tyrosinase are respectively 43.0g and 7.0g g, that is, the mass ratio is 6:1; add 7.7L of water to adjust the mass concentration of defatted cake powder to 13%, and adjust the pH value to 7.5 with phosphate buffer solution; react for 1.5 h at a temperature of 50 °C; Add 20g of tyrosinase and flavor protease in an amount of 2% of the powder mass, the tyrosinase and flavor protease are 4.0g and 16.0g respectively, that is, the mass ratio is 1:4, and the pH value is adjusted to 6.0 with phosphate buffer solution; The reaction time was 2.5 h at 45 °C; the enzym...

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Abstract

The present invention relates to a plant-derived flavoring and seasoning base material and a preparation method thereof. The plant-derived flavoring and seasoning base material is yellow, brown or brownish powder having a meat aroma; the base material contains 9.1-15.4% by mass of edible salt, or contains uniformly mixed 5' inosinic acid and 5' guanylic acid at a mass ratio of 1:1; salt taste equivalent is 4.2-4.33; and delicate taste equivalent is 5.1-5.31. The production method comprises steps of preparing a defatted cake meal powder zymolyte, preparing a first Maillard reaction product, preparing a Maillard product hydrolysate, conducting a flavoring treatment, conducting a second Maillard reaction, etc. The Maillard reaction product is used to be compounded with edible salt or I+G to prepare the salty or delicate seasoning base material. Advantages are as follows: people eat less salt or monosodium glutamate, but the feeling of salt taste and delicate taste of food is not weakened.The two-stage interleaved enzymolysis and Maillard reaction increase enzymatic strength and rich taste (Kokumi) of the Maillard product compared to the Maillard reaction after the conventional enzymolysis, and contribute to the flavor enhancing of the salty taste and delicate taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of seasoning base material. Background technique [0002] The flavor-enhancing seasoning base can be used as a base to compound with other seasonings to improve the umami and thick taste of products, and it can be used in the production of chicken essence, soup and cooking seasonings. The mouthfeel provided is usually less flavorful in water, but can be enhanced in combination with other flavoring agents such as umami solutions and soups. Therefore, the use of flavor-enhancing base materials can enable consumers to reduce the intake of salt and monosodium glutamate on the premise of experiencing the same salty and umami taste, which is in line with the trend of modern diet. [0003] At present, the relatively mature flavor-enhancing seasoning base material on the market is chicken essence products, which are made of monosodium glutamate, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21A23L27/23A23L3/3463
CPCA23L3/3463A23V2002/00A23L27/215A23L27/235A23L27/26A23V2200/02A23V2200/10A23V2250/61A23V2250/606A23V2250/638A23V2250/616A23V2250/5042
Inventor 魏兆军魏超昆章建国
Owner HEFEI UNIV OF TECH
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