Plant protein source meat flavored seasoning product and preparation method thereof

A plant protein source and condiment technology, applied in the field of food processing, can solve the problems of difficulty in meeting consumers' diversified taste needs, high content of undesired acrylamide, and single flavor, so as to reduce the content of undesired acrylamide, increase Industrial added value and the effect of increasing diversity

Inactive Publication Date: 2018-10-12
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the oil in meat flavoring seasoning is difficult to keep for a long time, and it is easy to be oxidized by air during storage to cause deterioration. However, the simple outer wrapping wall material of oil only undergoes one-stage Maillard reaction in the process of thermal reaction preparation, resulting in The undesirable substance acrylamide content is higher
And the traditional seasoning flavor is relatively single, it is difficult to meet the increasingly diversified taste needs of consumers

Method used

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  • Plant protein source meat flavored seasoning product and preparation method thereof
  • Plant protein source meat flavored seasoning product and preparation method thereof
  • Plant protein source meat flavored seasoning product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A vegetable protein source meat-flavored condiment, which uses Maillard reaction product B obtained from defatted meal powder through enzymatic hydrolysis and two-step Maillard reaction as wall material, and is an oxidized and flavored fat obtained by condensing and refluxing fat. As the core material, prepared into microcapsules. The preparation method of vegetable protein source meat flavoring, comprises the following steps:

[0037] 1) Preparation of defatted meal powder enzymatic hydrolysate:

[0038] Take 20kg of defatted flaxseed meal with a protein content of 25%, add water to dissolve it to prepare an aqueous solution of defatted meal with a mass concentration of 12%, and add 6% of the defatted flaxseed meal to the aqueous solution of defatted flaxseed meal. The alkaline protease mixture was prepared, and the pH value was adjusted to 8.0 with 1 mol / L NaOH solution, the reaction temperature was 45 °C, and the reaction time was 2 h to obtain the first product, wh...

Embodiment 2

[0061] A vegetable protein source meat-flavored condiment, which uses Maillard reaction product B obtained from defatted meal powder through enzymatic hydrolysis and two-step Maillard reaction as wall material, and is an oxidized and flavored fat obtained by condensing and refluxing fat. As the core material, prepared into microcapsules. The preparation method of vegetable protein source meat flavoring, comprises the following steps:

[0062] 1) Preparation of defatted meal powder enzymatic hydrolysate:

[0063] Take 20 kg of defatted peony seed meal powder with a protein content of 50%, add water to dissolve it to prepare an aqueous solution of defatted meal powder with a mass concentration of 18%, and add 4% of the defatted peony seed meal powder to the defatted meal. The alkaline protease mixture was prepared, and the pH value was adjusted to 10.0 with 1 mol / L NaOH solution, the reaction temperature was 65 °C, and the reaction time was 1.5 h to obtain the first product, wh...

Embodiment 3

[0086] A vegetable protein source meat-flavored condiment, which uses Maillard reaction product B obtained from defatted meal powder through enzymatic hydrolysis and two-step Maillard reaction as wall material, and is an oxidized and flavored fat obtained by condensing and refluxing fat. As the core material, prepared into microcapsules. The preparation method of vegetable protein source meat flavoring, comprises the following steps:

[0087] 1) Preparation of defatted meal powder enzymatic hydrolysate:

[0088] Take 20 kg of defatted walnut meal powder with a protein content of 45%, add water to dissolve it to prepare an aqueous solution of defatted meal powder with a mass concentration of 15%, and add alkaline protease and neutral protease with a mass concentration of 5% of defatted walnut meal powder in the defatted meal powder aqueous solution. mixture, and adjust the pH value to 9.5 with 1 mol / L NaOH solution, the reaction temperature is 60 °C, and the reaction time is 2...

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Abstract

The present invention provides a plant protein source meat flavored seasoning product and a preparation method thereof. The plant protein source meat flavored seasoning product is microcapsules; defatted meal powder is subjected to enzymatic hydrolysis and two-step Maillard reaction to obtain a Maillard reaction product B as a wall material; and fat is subjected to reflux condensation to prepare oxidized and aroma enhanced fat as a core material. The provided plant protein source meat flavored seasoning product is improved in the stability and extended in the shelf life. Compared with traditional seasoning product technologies, the two-step Maillard reaction reduces reaction intensity compared with traditional Maillard reactions, helps to reduce produced undesirable substances by the Maillard reaction; the different oxidized and aroma enhanced fats are selected to enrich taste of the meat flavored seasoning product; and the plant protein source meat flavored seasoning product is suitable for the tastes of different people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vegetable protein source meat flavoring and a preparation method thereof. Background technique [0002] With the continuous development of society and economy, condiments, as a supplementary food that can increase the color, aroma and taste of dishes, promote appetite and benefit human health, have an important position in the field of cooking and processing of ingredients. [0003] Meat-flavored seasonings are prepared by compounding the products obtained by the Maillard reaction of protein and reducing sugar with moderately oxidized oils and fats. They are mainly used in the production of soups, dishes and cooking seasonings. Meat aroma. However, the oil in meat-flavored condiments is difficult to maintain for a long time, and is easily deteriorated by air oxidation during storage, while the simple outer wrapping wall material of oil only undergoes one-stage Maillard...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/20A23L27/21A23L27/26A23L5/30A23L3/349A23L3/3472A23P20/25
CPCA23L3/3472A23L3/349A23V2002/00A23L5/32A23L27/10A23L27/20A23L27/215A23L27/26A23L27/72A23P20/25A23V2300/48
Inventor 魏兆军魏超昆章建国
Owner HEFEI UNIV OF TECH
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