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Method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid

A technology for vegetable protein meat and vegetable protein, which is applied in the field of food processing technology, can solve the problems of heavy powder taste, weak aroma, poor embedding effect, etc., and achieves the effects of simple process, high nutritional value and low cost

Active Publication Date: 2020-10-30
浙江远江生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main problems of flavor enhancement currently on the market are poor embedding effect, weak aroma, heavy powdery taste, and difficulty in retaining its meaty taste during storage and processing.

Method used

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  • Method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid
  • Method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid
  • Method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Step 1: According to mass parts, weigh 8-10 parts of soybean protein powder and 100 parts of water, add soybean protein powder to water, ultrasonic wave for 20 minutes, and then add special enzyme for plant protein hydrolysis and flavor enzyme mixture for 55℃ enzymolysis 4 -6 hours, the mixed enzyme is added according to the metering of 5000U / g soybean protein powder (the enzyme activity of the special enzyme for plant protein hydrolysis is 20000U / g, the enzyme activity of the flavor enzyme is 21000U / g, and the mass ratio is 1:2). After the enzymolysis is completed, heat at 85°C for 15-20 minutes to inactivate the enzyme to obtain an enzymatic hydrolysis solution. The enzymolysis solution was vacuum freeze-dried to obtain a powder.

[0034] Step 2: Weigh 6 parts of soybean protease hydrolysate powder, 2 parts of single reducing sugar (glucose), 2 parts of sulfur-containing amino acid (one of methionine, cystine, and cysteine) by weight, and add water The substrate concent...

Embodiment 2

[0038] Step 1: According to mass parts, weigh 8-10 parts of soy protein powder, 100 parts of water, special enzyme for plant protein hydrolysis and flavor enzyme mixture and calculate 5000 U / g (ratio 1:1, 1:2, 2:1 respectively , The enzyme activity of the special enzyme for plant protein hydrolysis is 20000U / g, and the enzyme activity of the flavor enzyme is 21000U / g). The above soybean protein powder is added to water, ultrasonic wave is used to aid dissolution for 20 minutes, then enzymes are added for enzymolysis at 55°C for 4-6 hours, and after enzymolysis is completed, the enzymes are inactivated by heating at 85°C for 15-20 minutes to obtain an enzymatic hydrolysis solution. The enzymolysis solution was vacuum freeze-dried to obtain a powder.

[0039] Step 2: Weigh 6 parts of soybean protease hydrolysate powder, single reducing sugar (glucose) or mixed reducing sugar (by mass ratio, glucose: fructose: maltose=1:1:1) by weight, and 2 parts containing sulfur Amino acid (one ...

Embodiment 3

[0043] Step 1: In parts by weight, 55-60 parts of yeast extract, 20 parts of compound acid hydrolyzed vegetable protein seasoning powder, sulfur-containing amino acids (one or three of methionine, cystine, cysteine) Mix at a mass ratio of 1:1:1) 8 parts, 8 parts salt, 5 parts maltodextrin, 8 parts single reducing sugar (glucose) or mixed reducing sugar (glucose: fructose: maltose=1:1:1), 80-95 parts of water are dissolved and mixed uniformly, placed in a reactor, and reacted at 95°C for 2 hours to obtain Maillard reaction products.

[0044] Step 2: Add 15-20 parts of Maillard reaction product to 100 parts of vegetable protein powder, 2 parts of table salt, 5 parts of vegetable oils and fats, 4 parts of sorghum red, food colorant, and 0.5 parts of food glue, Kodran gum , Adding water to adjust the water content of the material to 50%-55%, placing it in a co-rotating twin-screw extruder to extrude into vegetable protein meat with meat flavor.

[0045] The vegetable protein meat prep...

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Abstract

The invention discloses a method for enhancing vegetable protein meat flavor by adding sulfur-containing amino acid, and belongs to the technical field of food processing technologies. The invention provides a seasoning substance subjected to a Maillard reaction, and the seasoning substance is applied to flavor enhancement of vegetable protein meat, and the seasoning substance subjected to the Maillard reaction is added into raw materials for preparing the vegetable protein meat or the vegetable protein meat is pickled by adopting pickling liquid so that maillard reaction products such as 2-furylmethylmercaptan, a bis(2-methyl-3-furyl)disulfide heterocyclic compound, 2-acetyl-2 thiazoline, 2-acetyl-2 thiazoline, 2, 3-butanedione, 2-methyl-3-furanthiol and the like and sulfur-containing amino acid Strecker degradation products are remarkably increased, so that the prepared vegetable protein meat has the typical flavor of meat cooking, has the fragrance of meat when being eaten, and is low in cost and high in nutritional value.

Description

Technical field [0001] The invention relates to a method for adding sulfur-containing amino acids to strengthen the flavor of vegetable protein meat, and belongs to the technical field of food processing technology. Background technique [0002] In recent years, with the improvement of people's living standards, consumption levels have also risen year by year, and animal protein has gradually been in short supply. At the same time, people's pursuit of healthy living and environmental friendliness has made it inevitable to find "artificial meat". At present, there are two main types of artificial meat, one is vegetable protein meat and the other is cell culture meat. Cell culture meat is currently in the experimental stage due to its high cost and has no advantages in promotion. Plant protein meat has a market foundation, and the number of products on the market is increasing year by year. [0003] However, plant protein artificial meat is still quite different from real livestock ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/22A23J3/34A23J3/26
CPCA23J3/16A23J3/227A23J3/346A23J3/26
Inventor 周景文堵国成李江华陈坚
Owner 浙江远江生物科技有限公司
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