Non-meat-source characteristic meat flavor yeast extract and preparation method thereof

A technology of yeast extract and meat flavor, applied in the field of food additives, can solve the problems of inability to meet the requirements of clean label attributes, and achieve the effect of reducing dust

Pending Publication Date: 2022-06-24
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the excipients added in the Maillard reaction in the prior art are food additives, which cannot meet the requirements of clean label properties

Method used

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  • Non-meat-source characteristic meat flavor yeast extract and preparation method thereof
  • Non-meat-source characteristic meat flavor yeast extract and preparation method thereof
  • Non-meat-source characteristic meat flavor yeast extract and preparation method thereof

Examples

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preparation example Construction

[0017] Specifically, a method for preparing a non-meat-derived meat-flavored yeast extract includes the following steps: (1) adding the weighed yeast extract and water into a batching tank and mixing to obtain a mixture, and then adding The mixture is put into a thermal reaction tank; (2) a pH regulator is added to the thermal reaction tank, the pH is adjusted at 4.0-8.0, the temperature is raised to 80-120° C., and the reaction is stirred for 30-120 minutes to obtain a thermal reactant; (3) Add vegetable oil to the above-mentioned thermal reactant, and add edible salt according to taste requirements, stir and mix evenly to obtain the material to be dried; (4) place the material to be dried obtained in step (3) in a vacuum drying device to dry, and the dried The material is pulverized by a pulverizer and sieved to obtain powder products with different fineness.

[0018] Preferably, the yeast extract, water, edible salt and vegetable oil are as follows in parts by weight: 40-80...

Embodiment 1

[0034] The yeast extract 35gSG010, 10gKA301, 20gLA00, 3gMP60, and 30g water were weighed as shown in Table 2, Example 1, and added to the batching tank for mixing to obtain a mixture. Then, the mixture was put into a hot reaction tank, adjusted to pH=5.5 with citric acid, and thermally reacted at 115° C. for 40 minutes to obtain a thermal reaction product. Then, 2g palm oil was added to the above thermal reaction product to obtain the material to be dried. Finally, the above material to be dried was placed in a vacuum drying equipment, dried for 70 minutes at 95°C and a vacuum degree of 0.09Mpa and pulverized to obtain powder non-meat. Source Characteristics Meat Flavored Yeast Extract 1.

[0035] The non-meat-derived characteristic meat-flavored yeast extract 1 prepared in this Example 1 was golden yellow, and was evaluated by sensory assessors, and the product had a mellow and full mouthfeel, strong chicken flavor, and characteristic chicken flavor.

Embodiment 2

[0037] According to the same steps as Example 1, and operating according to the process conditions listed in Example 2 in Table 2, wherein the pH adjusting agent is malic acid, powdery non-meat-derived characteristic meat-flavored yeast extract 2 is obtained.

[0038] The non-meat-derived characteristic meat-flavored yeast extract 2 prepared in Example 2 was brown, and was evaluated by sensory assessors, and the product had good roasted aroma, pure and full mouthfeel, strong beef flavor, and characteristic beef flavor.

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Abstract

The invention relates to the field of food additives, in particular to a non-meat-source characteristic meat flavor yeast extract and a preparation method thereof. The preparation method of the non-meat-source characteristic meat flavor yeast extract comprises the following steps: (1) mixing a yeast extract with water; (2) adjusting the pH value of the mixture in the step (1) to 4.0-8.0 by using a pH regulator, and stirring and reacting for 30-120 minutes at the temperature of 80-120 DEG C to obtain a thermal reactant; (3) vegetable oil is added into the thermal reactant, edible salt is added according to needs, and a material to be dried is obtained; and (4) carrying out vacuum drying on the to-be-dried material obtained in the step (3), and crushing. According to the present invention, only the yeast extract is adopted as the raw material of the Maillard reaction, and the yeast extract with different meat characteristics (such as chicken, beef and the like) is obtained through the design of different formulas and process conditions, has the cleaning label attribute, and can meet the requirements of the high-end food field.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a non-meat-derived meat-flavored yeast extract and a preparation method thereof. Background technique [0002] Yeast extract is extracted from yeast cells by degrading proteins in yeast cells into amino acids and polypeptides, and degrading nucleic acids into nucleotides, and extracting them from yeast cells together with other active ingredients, such as B vitamins, trace elements, etc. The prepared human body can directly absorb and utilize the concentrate of soluble nutrients and flavor substances. As a food ingredient, yeast extract has three functions of seasoning, nutrition and health care, and has been widely used in instant noodles, meat products, condiments and other industries. [0003] With the improvement of people's living water products, the market demand for natural and highly nutritious yeast extract is increasing with the development of the food industry. Although...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/15A23L27/26
CPCA23L31/15A23L27/26A23V2002/00A23V2250/218A23V2250/18A23V2300/10A23V2200/06A23V2250/1614A23V2250/032A23V2250/044A23V2250/056A23V2250/042A23V2250/16A23L27/10A23L29/065A23L27/12A23L29/03A23V2300/31
Inventor 肖明华袁奇李沛李库熊建郭甲姚思雯
Owner ANGELYEAST CO LTD
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