Preparation method and application of plant-based seafood flavor substance

A flavor substance and plant-based technology, applied in food science and other fields, can solve the problem that there is no good solution for the taste of plant-based seafood, and achieve the effect of good texture, easy molding, and strong seafood flavor

Pending Publication Date: 2022-07-15
四川植得期待生物科技有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the above preparation methods mainly solve the problem of the shape and texture of the shrimp, and there is no good solution for the taste of plant-based seafood.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] An embodiment of the present application provides a method for preparing a plant-based seafood flavor, comprising:

[0026] Enzymatic hydrolysis of wheat protein to obtain wheat polypeptide;

[0027] The wheat polypeptide is mixed with the seaweed extract, and the Maillard reaction is carried out to obtain the seafood essence.

[0028] The preparation method of the seaweed extract is as follows: selecting non-polluting and mildew-free seaweed as raw material, pulverizing through a pulverizer, passing through a 50-80 mesh sieve, mixing with 3-6 times of water, and then putting it into an ultrasonic tank for ultrasonic extraction. The ultrasonic power is 300-700W, the ultrasonic mode is ultrasonic for 1 minute every 5 minutes, the extraction temperature is 50-60°C, and the extraction time is 5-6h.

[0029] In some specific embodiments, the enzyme used for the enzymatic hydrolysis is a neutral protease.

[0030] In some specific embodiments, the enzymatic hydrolysis temp...

Embodiment 1

[0039] Example 1 Preparation of plant-based shrimp

[0040] (1) Preparation of plant-based seafood flavor substances

[0041] Add 1 g of neutral protease to 1 kg of wheat protein, and enzymatically hydrolyze it at 54°C for 1.5 h to obtain wheat polypeptides;

[0042] 1.5kg of seaweed extract was added to the wheat polypeptide and reacted at 110°C for 2.5h to obtain plant-based seafood flavor substances.

[0043] (2) Material preparation:

[0044] Preparation of white slurry: konjac powder 5kg, starch acetate 7kg, compound phosphate 0.2kg, edible alkali 0.12kg, titanium dioxide 0.06kg, edible salt 0.14kg, white sugar 0.25kg, sodium glutamate 0.15kg, plant-based seafood Flavor substance 0.08kg, water 87kg, only in the high-speed disperser, control the stirring speed to be 3600 r / min, and stir for 1 min to obtain a white slurry;

[0045] Preparation of orange slurry: add oil-soluble capsanthin to the prepared white slurry, and stir to obtain an orange slurry.

[0046] (3) Fil...

Embodiment 2

[0050] Example 2 Preparation of plant-based shrimp

[0051] (1) Preparation of plant-based seafood flavor substances

[0052] Add 1 g of neutral protease to 1 kg of wheat protein, and enzymatically hydrolyze it at 52 °C for 1 h to obtain wheat polypeptides;

[0053] 1 kg of seaweed extract was added to the wheat polypeptide and reacted at 100 °C for 2 h to obtain plant-based seafood flavor substances.

[0054] (2) Material preparation:

[0055] Preparation of white slurry: konjac powder 4kg, wheat starch 4kg, acetate starch 6kg, compound phosphate 0.1kg, edible alkali 0.1kg, titanium dioxide 0.05kg, edible salt 0.1kg, white sugar 0.2kg, sodium glutamate 0.1kg , plant-based seafood flavor material 0.05kg, water 85.3kg, only in the high-speed disperser, control the stirring speed to 3400 r / min, and stir for 1 min to obtain a white slurry;

[0056] Preparation of orange slurry: add oil-soluble capsanthin to the prepared white slurry, and stir to obtain an orange slurry.

[00...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a preparation method of a plant-based seafood flavor substance and application of the plant-based seafood flavor substance in plant-based food, and belongs to the field of food processing. The plant-based seafood flavor substance is prepared through a mild Maillard reaction, and then the plant-based seafood flavor substance has the characteristic fragrance of a seafood product in the preparation process of the plant-based seafood product, so that the problem that the plant-based seafood product in the prior art is only shaped but not tasty is solved.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of a plant-based seafood flavor substance and its application in plant-based food. Background technique [0002] Plant-based seafood products are a popular supplement for consumers allergic to shellfish or other seafood, an inevitable trend in the context of socioeconomic and environmental sustainability, food nutrition safety, and the mainstream of future food one of the directions. [0003] At present, the mature plant seafood mostly uses konjac powder as the raw material to simulate the shape of seafood. For example, in the patent CN202110821521.3, carrageenan is used as the main raw material, with konjac gum, β-cyclodextrin, carrot powder, etc., and Using calcium carbonate and potassium chloride as coagulants, stirring with water, adding alkaline solution and vegetable oil, filling the mold, cooking at 95°C for 25min in a water bath, refrigerating at 4°C overnight, d...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L27/21A23L27/26A23L29/30A23L29/00
CPCA23L27/215A23L27/26A23L29/30A23L29/015A23V2002/00A23V2200/15A23V2250/202A23V2250/55A23V2250/5066A23V2250/5118
Inventor 姚伟伟孙然然叶桂芝陈瀚宇李顺舟钟威吕金刚
Owner 四川植得期待生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap