Flavoring essence and preparation method thereof

A technology of essence and flavor, which is applied in the field of flavor-enhancing essence and its preparation, can solve the problems of affecting the formation of food and umami taste, strong taste, reducing the intensity of Maillard reaction, and increasing the content of harmful by-product acrylamide, so as to increase the oil content. Industrial added value, stable and long-lasting flavor, and the effect of increasing solubility

Active Publication Date: 2018-12-21
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the water activity is lower than 0.75, the concentration of reactants should be increased as much as possible, but because the flow transfer of reactants is restricted, the intensity of Maillard reaction will be greatly reduced at low water activity, which will affect the overall flavor formation and umami taste of food , strong taste and other characteristics; when the water activity is greater than 0.85, the reactants are diluted and dispersed in the medium, and the Maillard reaction is not easy to occur
The most suitable conditions for the traditional Maillard reaction are when the water activity is 0.75-0.85, and it takes about 2 hours to complete, which will easily lead to an increase in the content of acrylamide, a harmful by-product at the end of the Maillard reaction.

Method used

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  • Flavoring essence and preparation method thereof
  • Flavoring essence and preparation method thereof
  • Flavoring essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A flavor-enhancing flavor is obtained by using defatted cake powder as a raw material, enzymolysis, and microwave-assisted Maillard reaction at low water activity, and then uniformly mixing the reaction product with spice compound powder;

[0037] The flavor-enhancing essence is a yellow powdery solid, has a flavor similar to traditional barbecue, and the flavor is stable for more than 6 months.

[0038] The preparation steps of flavor-enhancing essence are as follows:

[0039] (1) Preparation of defatted cake powder enzymatic hydrolyzate

[0040] Get 2000g of defatted linseed cake powder with a protein content of 25%, add water to dissolve, and prepare an aqueous solution of defatted linseed cake with a mass concentration of 6%, add alkaline protease 20g, composite protease 20g and tyrosine to the aqueous solution A total of 60 g of mixed enzyme A consisting of 20 g of acid enzyme (mass ratio 1:1:1), added 1 mol / L sodium hydroxide solution to adjust the pH value to 7....

Embodiment 2

[0060] A flavor-enhancing essence is obtained by using defatted cake powder as raw material, enzymolysis, microwave-assisted Maillard reaction under low water activity, and then uniformly mixing the reaction product with spice compound powder; the flavor-enhancing essence is brown The powdery solid has a flavor similar to traditional barbecue, and the flavor is stable for more than 6 months.

[0061] The preparation steps of flavor-enhancing essence are as follows:

[0062] (1) Preparation of defatted cake powder enzymatic hydrolyzate

[0063] Get the defatted peony seed cake powder 2000g that protein content is 50%, add water to dissolve, preparation mass concentration is the defatted peony seed cake aqueous solution of 12%, in this aqueous solution, add alkaline protease 60g, compound protease 20g and tyrosine A total of 100g of mixed enzyme A consisting of 20g of acidase (mass ratio 3:1:1), added 1mol / L sodium hydroxide solution to adjust the pH to 7.5, reacted at a temper...

Embodiment 3

[0083] A flavor-enhancing flavor is obtained by enzymatic hydrolysis and microwave-assisted Maillard reaction at low water activity, using defatted cake powder as raw material, and then uniformly mixing the reaction product with spice compound powder; the flavor-enhancing flavor is brown The powdery solid has a flavor similar to traditional barbecue, and the flavor is stable for more than 6 months.

[0084] The preparation steps of flavor-enhancing essence are as follows:

[0085] (1) Preparation of defatted cake powder enzymatic hydrolyzate

[0086] Get the defatted walnut cake powder 1000g that the protein content is 45%, the defatted sunflower seed cake powder 1000g that the protein content is 37%, add water to dissolve, preparation mass concentration is the defatted cake flour aqueous solution of 10%, in this aqueous solution, add A total of 80g of mixed enzyme A consisting of 40g of alkaline protease, 20g of composite protease and 20g of tyrosinase (mass ratio 2:1:1), ad...

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PUM

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Abstract

The invention discloses a flavoring essence and a preparation method thereof. The flavoring essence is yellow or brown powdery solid and has flavor similar to traditional barbecue; furthermore, the flavor is stable and can be kept for 6 months or more, and the acrylamide content is lower than 5 mg/kg. The preparation method comprises the following steps: defatted cake meal zymolyte preparation, solubility improving treatment, microwave-assisted treatment, spice compound powder preparation and flavoring essence preparation. According to the preparation method disclosed by the invention, defatted cake meal zymolyte is utilized as a raw material; the defatted cake meal zymolyte is extruded and puffed to change a texture structure, so that solubility of the raw material is improved; under thelow water activity condition, microwave assistance is utilized to improve the strength of maillard reaction, so that the prepared flavoring essence has strong barbecue flavor; furthermore, the flavorcan be stably kept.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a flavor-enhancing essence and a preparation method thereof. Background technique [0002] The complex reaction between reducing sugars in food and amino compounds at a certain temperature is called the Maillard reaction. When the Maillard reaction occurs, a large number of volatile heterocyclic compounds and special volatile flavor substances are produced. It is one of the important sources of food color and aroma. [0003] Seeds of oil crops, such as linseed, peony seeds, walnuts, sunflower seeds, etc., are extracted from oil to leave defatted cake flour. As a by-product of oil extraction, defatted cake flour is often used to process animal feed, defatted cake flour protein The content is very high, using protease hydrolysis, its complex amino acid and short peptide composition can produce a large number of different Maillard products, bringing rich flavor ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21
CPCA23L27/215
Inventor 魏兆军魏超昆章建国
Owner HEFEI UNIV OF TECH
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