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A rich-tasting, plant-based technology, applied in food science, food ingredients as taste improvers, applications, etc., can solve problems that cannot satisfy consumers' picky taste buds, and achieve natural and rich aroma, strong flavor, and enhanced effects
Inactive Publication Date: 2020-06-19
保定味群食品科技股份有限公司
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Problems solved by technology
In recent years, with the changes in consumption trends, a single flavor or a simple combination of several flavors can no longer satisfy the discerning taste buds of consumers.
Method used
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Embodiment 1
[0020] (a) Mix 25 parts of soybean protein and 70 parts of soft water evenly, heat to 45°C, add 1.5 parts of plant protein decomposing compound enzyme, react for 3 hours, and filter with 40 mesh to obtain primary fragrance liquid.
[0021] (b) 20 parts of the primary fragrance liquid, 20 parts of sour water gluten protein hydrolyzate, 15 parts of yeast extract, 10 parts of tomato paste, 2 parts of shiitake mushroom extract, 1.5 parts of palm oil, and 1 part of thiamine hydrochloride Mix well with 1.2 parts of L-glutamic acid, heat to 50-70°C, adjust the pH value to 6.5 after all dissolve, raise the temperature to 98°C for 3.5 hours of stewing reaction, and obtain the secondary aroma liquid.
[0022] (c) Mix 90 parts of the secondary flavoring liquid, 8 parts of fermented soy sauce liquid and 2 parts of spices evenly, heat up to 95° C., and sterilize for 25 to 60 minutes to obtain the third flavoring liquid to be dried.
[0023] (d) The tertiary fragrance liquid to be dried is ...
Embodiment 2
[0026] (a) Mix 30 parts of soybean protein and 70 parts of soft water, heat it to 45°C, add 1.5 parts of plant protein decomposing complex enzyme, react for 2.5 hours, and filter with a 40-mesh filter to obtain a primary fragrance liquid;
[0027] (b) 20 parts of the primary fragrance liquid, 20 parts of sour water gluten protein hydrolyzate, 15 parts of yeast extract, 8 parts of tomato sauce, 2 parts of shiitake mushroom extract, 1.5 parts of soybean oil, and 1 part of thiamine hydrochloride Mix well with 1.2 parts of L-glutamic acid, heat to 50-70°C, adjust the pH value to 6.5 after all dissolve, raise the temperature to 98°C for 3.5 hours of stewing reaction, and obtain the secondary flavor liquid;
[0028] (c) 80 parts of the secondary flavoring liquid, 8 parts of fermented soy sauce liquid, 2 parts of spices, etc. are evenly mixed, heated to 95° C., and sterilized for 25 to 60 minutes to obtain the third flavoring liquid to be dried.
[0029] (d) Emulsify the third raw fr...
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Abstract
The invention discloses vegetal and thick flavor powder. The preparation method of the vegetal and thick flavor powder comprises the steps: performing enzymolysis on soybean protein so as to obtain ahydrolysate rich in vegetal polypeptide, then mixing the hydrolysate with an acid-hydrolyzed vegetable protein hydrolysate, performing preparation so as to obtain a first aroma-producing liquid, thenmixing the first aroma-producing liquid, yeast extract, tomato sauce, mushroom extract, vegetable oil, thiamine hydrochloride, L-glutamic acid and soft water evenly, performing heat for a reaction, performing preparation so as to obtain a second aroma-producing liquid, mixing the second aroma-producing liquid, a soy sauce liquid, spice and other materials evenly, and performing drying so as to obtain the finished product. The soybean protein extract, yeast extract, tomato extract, mushroom extract, fermented soy sauce and other natural umami substances are integrated into the prepared vegetaland thick flavor powder, rich vegetal amino acids and polypeptide are contained, then reactions with vegetable oil and amino acid spice are performed; and the product has natural and thick aroma and thick base taste, and can be applied to the food flavoring field.
Description
technical field [0001] The invention relates to the field of food, in particular to a plant-based strong taste powder. Background technique [0002] In food seasoning, sour, sweet, bitter, salty, and umami represent a single taste stimulus. In recent years, with the changes in consumption trends, a single flavor or a simple combination of several flavors can no longer satisfy the discerning taste buds of consumers. The mellow, full-bodied taste and memorable aftertaste provided by the fusion of multiple complex flavors have become a higher level of taste demand. In this context, scientists have newly discovered the sixth taste after the traditional five flavors - strong taste, which redefines people's understanding of taste. The kokumi is the most important part of today's food seasoning. Through special reactions and conditioning methods, the taste components of the kokumi can be improved, so that the overall taste of the food can be produced, and the flavor substances ca...
Claims
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Application Information
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