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Plant roast beef flavor seasoning and preparation method and application thereof

A roast beef and flavoring technology, which is applied in the fields of food processing, seasoning or food additives, can solve the problems of lack of original flavor of meat and lack of characteristic flavor, etc., achieve no miscellaneous aroma, overcome the lack of characteristic flavor, and strong characteristic flavor of roast beef Effect

Active Publication Date: 2020-11-17
SHENZHEN XINGQILING FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, without the use of animal meat and animal fat, compared with real meat, the manufactured plant-based meat flavorings often lack the original flavor of meat, especially the characteristic flavor of different kinds of animal meat, and often have some peculiar smell of vegetable protein. smell like soybeans

Method used

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  • Plant roast beef flavor seasoning and preparation method and application thereof
  • Plant roast beef flavor seasoning and preparation method and application thereof
  • Plant roast beef flavor seasoning and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: the preparation of F-1

[0050] (1) Dilute the following flavor substances with a solvent to a concentration of 1%, and form a mixture according to the following parts by weight to obtain product A:

[0051] Product A formula composition

[0052]

[0053] (2) Add cysteine, serine and xylose to a certain amount of phosphate buffer with a pH value of 6, wherein the concentration of cysteine ​​is 6M, and the concentration of serine is 10M. The molar ratio of sugar is 1:1.6, react at 45°C for 3 hours, and concentrate in vacuo to obtain product B;

[0054] (3) In a certain amount of phosphate buffer solution with a pH value of 6, add lysine and xylose, the concentration of lysine is 3M, and the molar ratio of lysine and xylose is 1:1. Reacted for 0.5h to obtain product C;

[0055] (4) In a certain amount of soybean protein isolate, add water according to the ratio of solid to liquid at 1:5 (g:mL), at a temperature of 55°C, and at pH 7.0, first add trypsin...

Embodiment 2

[0058] Embodiment 2: the preparation of F-2

[0059] (1) Dilute the following flavor substances with a solvent to a concentration of 1%, and prepare a mixture according to the following parts by weight to obtain product A;

[0060] Product A formula composition

[0061]

[0062]

[0063] (2) Add cysteine, serine and xylose to a certain amount of phosphate buffer with a pH value of 5, wherein the concentration of cysteine ​​is 6M, and the concentration of serine is 12M. The molar ratio of sugar is 1:2, react at 60°C for 0.5h, and concentrate in vacuo to obtain product B;

[0064] (3) In a certain amount of phosphate buffer solution with a pH value of 6, add lysine and xylose, the concentration of lysine is 6M, and the molar ratio of lysine and xylose is 1:5 and react at 100°C 1h, product C was obtained;

[0065] (4) Add water to a certain amount of soybean protein isolate according to the ratio of material to liquid: 1: (5-10) (g: mL), and at a temperature of 55°C and ...

Embodiment 3

[0068] Embodiment 3: the preparation of F-3

[0069] (1) Dilute the following spices with a solvent to a concentration of 1%, and then formulate a mixture according to the following parts by weight to obtain product A;

[0070]

[0071] (2) Add cysteine, serine and xylose in a certain amount of phosphate buffer solution with a pH of 5, wherein the concentration of cysteine ​​is 6-10M, the concentration of serine is 12M, and the concentration of cysteine The molar ratio with reducing sugar is 1:1, react at 50°C for 1.5h, and concentrate in vacuo to obtain product B;

[0072] (3) In a certain amount of phosphate buffer solution with a pH value of 6, add lysine and xylose, the concentration of lysine is 4M, the molar ratio of lysine and reducing sugar is 1:5, at 90°C Reaction 8min, obtain product C;

[0073] (4) Add water to soybean protein isolate at a material-to-liquid ratio of 1:8 (g:mL), enzymolysis temperature is 55°C, and pH 7.0, first add trypsin to enzymolysis at an...

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Abstract

The invention discloses a plant roast beef flavor seasoning and a preparation method thereof, belongs to the technical field of food processing, and particularly relates to the field of seasonings orfood additives. The invention provides a preparation method of a plant meat flavor seasoning with roast beef characteristic flavor. According to the method, a monomer flavor substance composition is used for solving the problem of meat characteristic flavor deficiency caused by no use of animal fat, and meanwhile, through directional biological enzymolysis, primary Maillard reaction and secondaryMaillard reaction, the basic fragrance intensity of beef is enhanced, the roast meat flavor is highlighted, and the peculiar smell is covered. The roast beef flavor seasoning prepared by the method has the characteristics of no foreign flavor and natural and vivid fragrance, is applied to various foods such as vegetarian dishes, quick-frozen foods and plant meat, has the functions of covering thepeculiar smell and endowing the natural roast beef characteristic flavor, and is suitable for industrial popularization and application.

Description

technical field [0001] The invention belongs to the technical field of food processing, specifically the field of seasoning or food additives. In particular, it relates to a plant-based roast beef-flavored seasoning and a preparation method thereof. Background technique [0002] Raw meat has no aroma, and the meat produces a large amount of volatile compounds during the heating process, thus forming a meat aroma. At present, more than 1000 volatile compounds have been detected from various cooked meats, including hydrocarbons, aldehydes, ketones, sulfur-containing compounds, nitrogen-containing heterocyclic compounds, oxygen-containing heterocyclic compounds, etc., but only a small amount of them have It is the odor active compounds that contribute to the meat flavor. Due to the complexity of the mechanism of meat flavor formation, the variety of meat products, and the limitations of analytical methods, especially the research on precise analysis and quantitative odor acti...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/21A23L27/22A23L27/26A23L27/30A23L27/40A23L29/262A23L29/269A23L29/30
CPCA23L27/00A23L27/26A23L27/215A23L27/20A23L27/10A23L27/21A23L27/22A23L27/33A23L27/40A23L27/2022A23L27/202A23L27/2052A23L27/2026A23L27/2054A23L27/204A23L29/30A23L29/269A23L29/262A23V2002/00A23V2250/0616A23V2250/0642A23V2250/30A23V2250/5118A23V2250/5086A23V2250/51082A23V2250/18A23V2250/76A23V2250/0622A23V2250/0618A23V2250/0628A23V2250/0638A23V2250/064A23V2250/0604A23V2250/0632A23V2250/7042A23V2250/61A23V2250/638A23V2250/626A23V2250/608A23V2250/602A23V2200/15
Inventor 谢建春李健杜文斌谭佳王羽桐
Owner SHENZHEN XINGQILING FOOD TECH CO LTD
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