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Flavor substance composition for making vegetable protein beef and use method of flavor substance composition

A technology for vegetable protein and flavor substances, which is applied in the direction of vegetable protein processing and texturization, can solve problems such as limited application, and achieve the effect of improving the problem of flavor distortion.

Active Publication Date: 2021-06-04
SHENZHEN XINGQILING FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, soybean, the main raw material for producing vegetable protein meat, has a certain beany smell due to the oxidation of unsaturated fatty acids, which limits its application in the development of vegetable protein meat

Method used

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  • Flavor substance composition for making vegetable protein beef and use method of flavor substance composition
  • Flavor substance composition for making vegetable protein beef and use method of flavor substance composition
  • Flavor substance composition for making vegetable protein beef and use method of flavor substance composition

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Experimental program
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Effect test

Embodiment 1

[0021] This embodiment provides a flavor composition for making vegetable protein beef, the raw materials contained and the weight-to-number ratio of each raw material are:

[0022] Xylose 1, Ribose 1, Cysteine ​​1.4, Glycine 0.6, Alanine 0.6, Serine 0.6, Methionine 0.6, I+G0.2, Plant Hydrolyzed Protein 1.6, Yeast Extract 0.6, Thiamine 0.2;

[0023] Among them, I+G is nucleotide disodium, which is made by mixing disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP) at a ratio of 1:1.

Embodiment 2

[0025] This embodiment provides a flavor composition for making vegetable protein beef, the raw materials contained and the weight-to-number ratio of each raw material are:

[0026] Xylose 1, Ribose 1, Cysteine ​​1.4, Glycine 0.6, Alanine 0.6, Serine 0.6, Methionine 0.6, I+G0.2, Plant Hydrolyzed Protein 1.6, Yeast Extract 0.6, Thiamine 0.2, Rich Ferrous malate 0.01;

[0027] Among them, I+G is nucleotide disodium, which is made by mixing disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP) at a ratio of 1:1.

Embodiment 3

[0029] This embodiment provides a flavor composition for making vegetable protein beef, comprising component A and component B separately packaged,

[0030] Ingredients and parts by weight of component A: xylose 1, ribose 1, cysteine ​​1.4, glycine 0.6, alanine 0.6, serine 0.6, methionine 0.6, I+G 0.2, plant hydrolyzed protein 1.6, yeast extract substance 0.6, thiamine 0.2,

[0031] Composition and parts by weight of component B: ferrous fumarate 0.01;

[0032] Among them, I+G is nucleotide disodium, which is made by mixing disodium 5'-inosinate (IMP) and disodium 5'-guanylate (GMP) at a ratio of 1:1.

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Abstract

The invention provides a flavor substance composition for making vegetable protein beef and a use method of the flavor substance composition. The flavor substance composition comprises the following raw materials: cysteine, glycine, alanine, serine, methionine, xylose, ribose, I + G, hydrolyzed vegetable protein, a yeast extract, thiamine and / or an iron agent. When the composition is used, the raw materials in the composition are prepared into an aqueous solution, the vegetable protein is soaked, emulsified grease is added, the uniformly mixed vegetable protein particles are molded, and the vegetable protein beef is obtained. In the cooking process of the vegetable protein beef, the raw materials of the composition have complex reactions with one another to generate vivid beef flavor, so that the flavor of the prepared vegetable protein beef is closer to that of real beef.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a flavor substance composition for making vegetable protein beef and an application method thereof. Background technique [0002] In recent years, with the improvement of people's living standards, people pay more and more attention to the nutrition and health care of food. According to statistics, the protein intake in the diet of Chinese residents is 17.8% lower than the standard value. Therefore, reducing the intake of calories and fat while increasing the intake of vegetable protein is an urgent task for the adjustment of the dietary structure of Chinese residents. [0003] Vegetable protein meat is made of soybean protein, pea protein, wheat protein and other plant protein as the main raw material, and is prepared through pretreatment, seasoning, bonding, molding and other processes. The product has a unique flavor and taste, is rich in essential amino a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/26
CPCA23J3/16A23J3/26
Inventor 李健李学杰陈穗文吴雁姿
Owner SHENZHEN XINGQILING FOOD TECH CO LTD
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