Vegetarian beef paste essence and preparation method thereof

A paste-like essence and vegetarian beef technology, which is applied in the fields of baking, baked food, food science, etc., can solve the problems that the fragrance retention and taste need to be improved and strengthened, and the taste of processed foods cannot be improved, so as to achieve a strong and long-lasting aroma. Effect

Inactive Publication Date: 2018-12-11
广东江大和风香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) Most of the vegetarian beef flavors on the market are liquid flavors, which can only provide aroma and cannot improve the taste of processed foods;
[0007] (2) There are a few paste (powder) vegetarian beef flavors on the market that are mixed, and the fragrance and taste need to be improved and strengthened

Method used

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  • Vegetarian beef paste essence and preparation method thereof
  • Vegetarian beef paste essence and preparation method thereof
  • Vegetarian beef paste essence and preparation method thereof

Examples

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preparation example Construction

[0048] Such as figure 1 Shown, the preparation method of the vegetarian beef paste essence provided by the invention comprises:

[0049] S101, heat reaction: according to the above parts by weight, yeast extract, compound acid hydrolyzed vegetable protein seasoning powder, mushroom extract, amino acid, spices, glucose, sunflower oil, edible salt, monosodium glutamate, white sugar, and flavor core Put disodium glycoside and water into the reaction kettle after mixing evenly, react at 90-95°C for 1.5-2.5h, and then cool to 85°C to obtain the thermal reactant of vegetarian beef;

[0050] S102, gelatinization and thickening: according to the above parts by weight, add maltodextrin, xanthan gum, edible cornstarch and water into step S101, stir at 85-95°C for 15-35min, and then cool to 60-65°C Below, obtain thermal reaction prime beef paste;

[0051] S103, flavoring: According to the above parts by weight, the vegetarian beef fragrance base and the heat-reactive vegetarian beef cr...

Embodiment 1

[0056] A vegetarian beef paste-like essence provided in the embodiment of the present invention is prepared by the following steps:

[0057] (1) Thermal reaction: in parts by weight, weigh 15 parts of yeast extract, 35 parts of compound acid hydrolyzed vegetable protein seasoning powder, 6 parts of shiitake mushroom extract, 2.2 parts of L-cysteine ​​hydrochloride, L - 1.0 parts of alanine, 1.0 parts of glycine, 0.1 parts of pepper powder, 0.4 parts of black pepper powder, 0.2 parts of white pepper powder, 4 parts of glucose, 22 parts of sunflower oil, 26 parts of edible salt, 18 parts of monosodium glutamate, 4.3 parts of white sugar 1 part of disodium nucleotide, 88 parts of water, mix the weighed raw materials evenly, put them into the reaction kettle, react at 90°C for 1.5h, and then cool to 85°C to obtain the thermal reaction product ;

[0058] (2) Gelatinization and thickening: according to parts by weight, weigh 12 parts of maltodextrin, 0.4 part of xanthan gum, 11 par...

Embodiment 2

[0061] The vegetarian beef paste essence provided by the embodiment of the present invention is prepared by the following steps:

[0062] (1) Thermal reaction: in parts by weight, weigh 25 parts of yeast extract, 25 parts of compound acid hydrolyzed vegetable protein seasoning powder, 7 parts of shiitake mushroom extract, 1.8 parts of L-cysteine ​​hydrochloride, L - 0.6 parts of alanine, 0.8 parts of methionine, 1.0 parts of glycine, 0.3 parts of pepper powder, 0.6 parts of black pepper powder, 0.2 parts of white pepper powder, 6 parts of glucose, 25 parts of sunflower oil, 26 parts of edible salt, 17 parts of monosodium glutamate , 4.3 parts of white sugar, 1.2 parts of disodium nucleotides, 90 parts of water, mix the weighed raw materials evenly, put them into the reaction kettle, react at 95°C for 1.5h, and then cool to 85°C to obtain the Bovine thermal reactants;

[0063] (2) Gelatinization and thickening: according to parts by weight, weigh 12 parts of maltodextrin, 0.2 ...

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Abstract

The invention belongs to the technical field of food additives, and discloses a vegetarian beef paste essence and a preparation method thereof. The vegetarian beef paste essence is prepared from the following components: a thermal-reactive vegetarian beef extract and a vegetarian beef essence base. The preparation method comprises the following steps that a yeast extract, composite acid hydrolyzedvegetable protein seasoning powder, a mushroom extract, amino acid, spices, glucose, sunflower seed oil, edible salt, monosodium glutamate, white granulated sugar, disodium 5'-ribonucleotide and water are uniformly mixed and then are put into a reaction kettle for reaction, and then cooling is carried out so as to obtain a vegetarian beef thermal reactant; maltodextrin, xanthan gum, edible corn starch and water are added, stirred and then are cooled so as to obtain the thermal-reactive vegetarian beef extract; and the vegetarian beef essence base and the thermal-reactive vegetarian beef extract are uniformly mixed so as to obtain the vegetarian beef paste essence. The vegetarian beef paste essence prepared through the method is brownish red paste, has general liquidity, has a strong and vivid beef flavor and is strong and durable in fragrance.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a vegetarian beef paste essence and a preparation method thereof. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] As an important part of food additives, flavors can effectively improve the flavor and taste of products, improve product grades, play a vital role in the quality of end products, and occupy a very important position in the food industry. Salty food flavor is a new type of food flavor that emerged in the 1970s, and our country began to research and produce it in the 1980s. It is widely used in industries such as instant noodles, hot pot bottom material, meat products and chicken essence. The production method of salty food essence mainly consists of flavoring method, thermal reaction method, and the method that flavoring and thermal reaction combine. [0004] Heat-reactive...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21A21D13/80
CPCA21D13/80A23L27/215A23L27/26A23V2002/00
Inventor 张慧慧李卫华任艳艳
Owner 广东江大和风香精香料有限公司
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