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Non-meat chicken flavor base material and preparation method thereof

A flavor base material, chicken technology, applied in the direction of food science, etc., can solve problems such as distortion, and achieve the effect of overcoming safety problems and natural flavor

Pending Publication Date: 2019-08-06
广东汇香源生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a non-meat source chicken flavor base material, the main raw material for the flavor of the base material comes from natural non-meat source materials combined with natural extracts, no reducing sugar is added, no Adding meat source and animal fat, safe and healthy, natural aroma, lifelike and original taste, can overcome the problem of distortion of natural flavor chicken meat flavor caused by thermal reaction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059]The non-meat chicken flavor base material provided in this example is mainly made of the following raw materials in proportion by mass: egg yolk hydrolyzate B 65, soybean oil 25, propylene glycol 5.5, edible salt 3, vitamin B 1 0.5, shallot extract 0.5, spice extract 0.2, disodium inosinate 0.15, disodium guanylate 0.15.

[0060] Wherein egg yolk hydrolyzate B is prepared by the following method:

[0061] (1) Thawing: Frozen egg yolks are naturally thawed at normal temperature to obtain pulpy egg yolk paste.

[0062] (2) Add water: add water to egg yolk slurry at a ratio of 5:1 (mass ratio), stir and mix evenly to obtain egg yolk liquid.

[0063] (3) Hydrolysis 1: Add complex protease to egg yolk liquid, stir and hydrolyze for 2.5 hours at 53±1° C. to obtain egg yolk hydrolyzate A, and the acidity value of egg yolk hydrolyzate A is pH6.3 at this time.

[0064] (4) Adjust pH: adjust the pH of egg yolk hydrolyzate A to pH 6.5 with NaOH solution of pH 10.

[0065] (5) Hy...

Embodiment 2

[0076] The non-meat chicken flavor base material provided in this example is mainly made of the following raw materials in proportion by mass: egg yolk hydrolyzate B 58.4, soybean oil 32, propylene glycol 4.2, edible salt 2.2, vitamin B 1 1.6, shallot extract 0.8, spice extract 0.3, disodium inosinate 0.25, disodium guanylate 0.25.

[0077] Wherein egg yolk hydrolyzate B is prepared by the following method:

[0078] (1) Thawing: Frozen egg yolks are naturally thawed at normal temperature to obtain pulpy egg yolk paste.

[0079] (2) Add water: add water to egg yolk slurry at a ratio of 5:1 (mass ratio), stir and mix evenly to obtain egg yolk liquid.

[0080] (3) Hydrolysis 1: add complex protease to egg yolk liquid, stir and hydrolyze for 3 hours at 53±1° C. to obtain egg yolk hydrolyzate A, the acidity value of egg yolk hydrolyzate A is pH5.8 at this time.

[0081] (4) Adjust pH: adjust the pH of egg yolk hydrolyzate A to pH 6.0 with NaOH solution at pH 10.

[0082] (5) Hyd...

Embodiment 3

[0093] The non-meat chicken flavor base material provided in this example is mainly made of the following raw materials in proportion by mass: egg yolk hydrolyzate B60, soybean oil 28, propylene glycol 5, edible salt 2.6, vitamin B 1 2.4. Shallot extract 1. Spice extract 0.5, disodium inosinate 0.25, disodium guanylate 0.25.

[0094] Wherein egg yolk hydrolyzate B is prepared by the following method:

[0095] (1) Thawing: Frozen egg yolks are naturally thawed at normal temperature to obtain pulpy egg yolk paste.

[0096] (2) Add water: add water to egg yolk slurry at a ratio of 5:1 (mass ratio), stir and mix evenly to obtain egg yolk liquid.

[0097] (3) Hydrolysis 1: Add complex protease to egg yolk liquid, stir and hydrolyze at 53±1° C. for 4 hours to obtain egg yolk hydrolyzate A, and the acidity value of egg yolk hydrolyzate A is pH5.5 at this time.

[0098] (4) pH adjustment: adjust the pH of egg yolk hydrolyzate A to pH 5.9 with NaOH solution of pH 10.

[0099] (5) Hy...

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Abstract

The invention discloses a non-meat chicken flavor base material which is mainly prepared from the following raw materials in parts by mass: 30-70 parts of yolk hydrolysate B, 25-40 parts of soybean oil, 1-6 parts of propylene glycol, 1-3 parts of edible salt, 0.5-3 parts of vitamin B1, 0.1-1 part of an American eleutherine rhizome extract, 0.1-0.5 part of a spice extract liquid, 0.1-0.3 part of disodium inosinate, and 0.1-0.3 part of disodium guanylate. The main raw materials, forming the fragrance, in the base material come from natural non-meat raw materials and are combined with the naturalextracts, the base material has no addition of reducing sugar or meat source or animal fat, is safe and healthy, has natural aroma, has vivid and original flavor, and can overcome the distortion of flavor of natural flavor chicken meat caused by thermal reaction. The invention also discloses a preparation method of the base material, wherein the preparation method adopts a low temperature green production technology and is safe and harmless.

Description

technical field [0001] The invention belongs to the technical field of flavor base material, and in particular relates to a non-meat chicken flavor base material and a preparation method thereof. Background technique [0002] The aroma of food is one of the important functional characteristics of food. The traditional aroma-generating technology is mainly reducing sugar and amino acid substances, which are prepared through violent thermal reactions, and the flavor is mainly burnt, which is increasingly unable to meet the needs of modern natural, lifelike, and original flavors. Moreover, this kind of violent reaction process is easy to generate carcinogenic and other unsafe substances, which will cause certain restrictions and obstacles to the development of green production technology in the food industry. With the development of the modern food industry and the strengthening of people's food health awareness, people's demand for natural flavor products is increasing. Ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L15/00
CPCA23L27/26A23L15/25A23L15/30
Inventor 吴肖孔令会徐利丽邢翔
Owner 广东汇香源生物科技股份有限公司
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