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
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[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...
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