Pasty essence with stinky tofu flavor and preparation method thereof

Abstract

The invention relates to the technical field of essence, in particular to paste essence with stinky tofu flavor and a preparation method of the paste essence. Comprising the following raw materials: 100 parts of hairy tofu, 0.2 to 0.4 part of an enzyme preparation, 1 to 1.5 parts of reducing sugar, 10 to 20 parts of amino acid, 3 to 8 parts of modified starch, 0.2 to 0.5 part of a preservative, 0.05 to 0.15 part of a fragrance synergist, 0.03 to 0.05 part of Baijiu essence, 10 to 25 parts of monosodium glutamate, 18 to 25 parts of edible salt and 0.3 to 0.8 part of spices. Then reducing sugar and amino acid are used for participating in Maillard reaction of enzymatic hydrolysate to generate special flavor substances, and finally, reactants are sheared and emulsified, so that the product state is uniform and stable.

Description

Technical Field

[0001] The invention relates to the technical field of flavors, and in particular to a paste flavor with stinky tofu flavor and a preparation method thereof. Background Art

[0002] Currently, the edible flavors on the market include: natural flavors, flavors equivalent to natural flavors, artificial synthetic flavors, flavors prepared by microbial methods, and reactive flavors.

[0003] (1) Natural flavors. They are completely natural substances extracted from animals and plants (spices) in nature by physical methods. Common carriers of natural flavor substances include fruits, animal organs, leaves, tea and seeds. The extraction methods include extraction, distillation and concentration. The extraction method can obtain vanilla extract, cocoa extract, strawberry extract, etc.; the distillation method can obtain peppermint oil, anise oil, cinnamon (osmanthus) oil, eucalyptus oil, etc.; the distillation method can obtain orange oil, lemon oil, citrus oil, etc.; the concentration method can obtain apple juice concentrate, mango concentrate, orange juice concentrate, etc. There are more than 5,000 raw materials for extracting edible flavors in the world, and more than 1,500 are commonly used.

[0004] (2) Equivalent natural flavors. This type of flavor is obtained by chemically processing natural raw materials or is artificially synthesized and is exactly the same as the natural flavor substance.

[0005] (3) Synthetic flavors. These are substances obtained by chemical methods such as artificial synthesis and have not been proven to exist in nature. If the same chemical molecules are found and dominated in nature, they are equivalent to natural flavors. As long as one of the raw materials in the flavor is artificially synthesized, it is a synthetic flavor.

[0006] (4) Flavors prepared by microbial methods. Flavors are obtained through microbial fermentation or enzymatic reaction.

[0007] (5) Reactive flavors. This type of flavor is obtained by heating protein and reducing sugar to produce a Maillard reaction. It is often found in the aromas of meat, chocolate, coffee, and malt.

[0008] Currently, most of the stinky tofu flavor essences on the market are of the third category, which are artificially blended with natural and synthetic spices. The process is complex and the cost is relatively high. The aroma of stinky tofu flavor essences is unstable and the base taste is insufficient. Summary of the invention

[0009] In order to solve the above technical problems, the embodiments of the present invention provide a paste flavoring having the flavor of stinky tofu and a preparation method thereof.

[0010] To achieve the above object, the embodiments of the present invention adopt the following technical solutions:

[0011] On the one hand, the present invention provides a paste flavor with stinky tofu flavor, which includes the following raw materials by weight: 100 parts of raw tofu, 0.2-0.4 parts of enzyme preparation, 1-1.5 parts of reducing sugar, 10-20 parts of amino acids, 3-8 parts of modified starch, 0.2-0.5 parts of preservatives, 0.05-0.15 parts of flavor enhancers, 0.03-0.05 parts of liquor flavor, 10-25 parts of monosodium glutamate, 18-25 parts of edible salt and 0.3-0.8 parts of spices. It should be noted that the enzyme preparation is a composite protease protamex (1.6AU-N / g) and a flavor protease protanaprime (970LAPU / g, 890CPDU-A / g) produced by Novozymes, and the composite protease and the flavor protease are mixed in a mass ratio of 1:1.

[0012] In some embodiments, the flavor enhancer includes at least one of indole and furanone.

[0013] In some embodiments, the reducing sugar is at least one of glucose and ribose.

[0014] In some embodiments, the amino acids include at least one of L-glycine, L-alanine, L-cysteine ​​hydrochloride monohydrate, L-glutamic acid, cystine and acid-hydrolyzed vegetable protein powder.

[0015] In some embodiments, the modified starch includes at least one of sodium starch octenyl succinate and hydroxypropyl distarch phosphate.

[0016] In some embodiments, the preservative includes at least one of potassium sorbate and sodium benzoate.

[0017] In some embodiments, the spices include at least one of angelica powder and fennel powder.

[0018] On the other hand, the present invention also provides a method for preparing a paste flavor with stinky tofu flavor as described above, comprising the following steps:

[0019] A. Weigh 100 parts of raw tofu, 0.2-0.4 parts of enzyme preparation, 1-1.5 parts of reducing sugar, 10-20 parts of amino acid, 3-8 parts of modified starch, 0.2-0.5 parts of preservative, 0.05-0.15 parts of flavor enhancer, 0.03-0.05 parts of liquor essence, 10-25 parts of monosodium glutamate, 18-25 parts of edible salt and 0.3-0.8 parts of spices, and set aside;

[0020] B. Mix raw tofu with water and grind them into stinky tofu slurry. Add the stinky tofu slurry and enzyme preparation into a reactor and perform enzymolysis at 45-80°C for 45-90 minutes. After the enzymolysis is completed, add reducing sugar and amino acid. Perform thermal reaction at 95-110°C for 60-150 minutes. After the thermal reaction is completed, add modified starch and preservatives for emulsification and shearing. Then cool to 50-70°C, add flavor enhancer, liquor flavor, monosodium glutamate, edible salt and spices and mix well. Finally, pass through a colloid mill or a high-pressure homogenizer and discharge the material to obtain a paste flavor with stinky tofu flavor.

[0021] The method of the invention uses an enzyme preparation to enzymolyze the raw material stinky tofu slurry to obtain an enzymatic hydrolyzate, then reducing sugar and amino acid are used to participate in the Maillard reaction of the enzymatic hydrolyzate to generate special flavor substances, and finally the reactants are shear-emulsified to make the product state uniform and stable.

[0022] The raw material of the present invention, Yunnan stinky tofu, has regional characteristics:

[0023] 1. Choose Yunnan Qibuchang Mao Tofu, which originated in the Hongwu period of the Ming Dynasty. Qibuchang Tofu has been listed as a "World Intangible Cultural Heritage".

[0024] 2. Traditional craftsmanship, natural fermentation at constant temperature and humidity for 7 days, high temperature and high pressure sterilization to ensure safety while maintaining the original tenderness of Yunnan stinky tofu to the greatest extent, restoring the taste of food, and with a fragrant garlic flavor, it is more acceptable nationwide.

[0025] 3. The raw material of hairy tofu used in the invention removes bitter amino acids through enzymatic hydrolysis combined with Maillard reaction to preserve excellent freshness. When used, only 5% needs to be added to the soup base, supplemented with suitable fermented organic acids and a variety of animal ingredients. The freshness of animals is combined with the freshness of grains to increase the layering and thickness of the soup base, presenting a special and delicious pot of soup. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a physical picture of the final product of the paste flavor of stinky tofu flavor in Example 1;

[0027] Figure 2 The actual pictures of raw materials of hairy tofu in various embodiments of the present invention;

[0028] Figure 3 This is a physical picture of the flavor substances generated by the Maillard reaction in Example 1. DETAILED DESCRIPTION

[0029] The following will be combined with the accompanying drawings to clearly and completely describe the technical solutions in some embodiments of the present disclosure. Obviously, the described embodiments are only part of the embodiments of the present disclosure, rather than all the embodiments. Based on the embodiments provided by the present disclosure, all other embodiments obtained by ordinary technicians in this field belong to the scope of protection of the present disclosure.

[0030] Example 1

[0031] 100 kg of raw tofu was mixed with 24 kg of water and ground into stinky tofu slurry. The stinky tofu slurry, 0.1 kg of composite protease and 0.1 kg of flavor protease were added into a reactor for enzymolysis at 45°C for 45 min. After the enzymolysis was completed, 1 kg of glucose, 5 kg of acid hydrolyzed vegetable protein powder, 0.8 kg of L-glycine, 0.8 kg of L-alanine, 2 kg of L-cysteine ​​hydrochloride monohydrate and 0.8 kg of cystine were added. A thermal reaction was carried out at 95°C for 60 min. After completion, add 1kg of sodium starch octenylsuccinate, 2kg of hydroxypropyl distarch phosphate, 0.1kg of potassium sorbate and 0.1kg of sodium benzoate for emulsification and shearing, then cool to 50℃, add 0.0003kg of indole, 0.07kg of furanone, 0.03kg of white wine flavor, 20kg of MSG, 19kg of edible salt, 0.3kg of cumin powder and 0.1kg of angelica powder and mix well, and finally pass through a colloid mill or a high-pressure homogenizer to obtain a paste flavor with the flavor of stinky tofu.

[0032] The stinky tofu flavor paste essence obtained in Example 1 was subjected to sensory evaluation and flavor analysis. A sensory evaluation panel consisting of 8 evaluators evaluated the aroma, base taste, color, and state of the final product in 7-point scale. The evaluation results are shown in Table 1 below:

[0033] Table 1

[0034] aroma Bottom flavor Color state Average score 5 6 3 6 5 4 3 4 5 4 4 4 4 5 4.25 5 5 4 5 4.75 3 5 4 5 4.25 4 5 4 6 4.75 5 4 4 6 4.75 4 4 5 6 4.75

[0035] The sensory and physical and chemical index results of the final product are shown in Table 2 below:

[0036] Table 2

[0037]

[0038]

[0039] GC-MS determination

[0040] Sample treatment: Accurately weigh 3g of the sample prepared in Example 1 and place it in a headspace bottle, add 20μL of 2-methyl-3-heptanone with a concentration of 1048μg / mL as an internal standard solution, and tighten the bottle cap. Insert the extraction head, put the sample into a water bath pot for equilibration at 60℃ for 5min, and extract the headspace for 55min. Analyze on the machine for 5min for GC-MS analysis. The flavor components of the stinky tofu flavor paste flavor of Example 1 are shown in Table 3 below.

[0041] Table 3

[0042]

[0043]

[0044]

[0045]

[0046] Combining the sensory evaluation results and the GC-MS measurement results, it can be seen that the average score of Example 1 is 4.84 on a 7-point scale, and the main flavor substances are ethyl caproate, anethole, estragole, indole, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-benzene, and furanol.

[0047] Example 2

[0048] 100 kg of raw tofu and 30 kg of water were mixed and ground into stinky tofu slurry, and the stinky tofu slurry, 0.2 kg of composite protease and 0.2 kg of flavor protease were added into a reactor for enzymolysis at 50°C for 55 min. After the enzymolysis was completed, 1.2 kg of glucose, 5 kg of acid hydrolyzed vegetable protein powder, 0.8 kg of L-glycine, 0.8 kg of L-alanine, 2.5 kg of L-cysteine ​​hydrochloride monohydrate and 0.5 kg of cystine were added, and a thermal reaction was carried out at 100°C for 80 min. After the thermal reaction is completed, 1kg of sodium starch octenylsuccinate, 2kg of hydroxypropyl distarch phosphate, 0.1kg of potassium sorbate and 0.1kg of sodium benzoate are added for emulsification and shearing, then the temperature is lowered to 60°C, 0.001kg of indole, 0.09kg of furanone, 0.05kg of white wine flavor, 20kg of MSG, 19kg of edible salt, 0.4kg of cumin powder and 0.15kg of angelica powder are added and mixed, and finally the material is discharged after passing through a colloid mill or a high-pressure homogenizer to obtain a paste flavor with the flavor of stinky tofu.

[0049] The stinky tofu flavor paste essence obtained in Example 1 was subjected to sensory evaluation and flavor analysis. A sensory evaluation panel consisting of 8 evaluators evaluated the aroma, base taste, color, and state of the final product using a 7-point system. The evaluation results are shown in Table 4 below.

[0050] Table 4

[0051] aroma Bottom flavor Color state Average score 4 5 3 5 4.25 4 6 4 5 4.75 4 5 3 5 4.25 3 5 4 5 4.25 3 5 3 5 4 3 5 4 5 4.25 5 5 4 5 4.75 4 5 3 5 4.25

[0052] GC-MS determination

[0053] Sample treatment: Accurately weigh 3g of the sample prepared in Example 2 and place it in a headspace bottle, add 20μL of 2-methyl-3-heptanone with a concentration of 1048μg / mL as the internal standard solution, and tighten the bottle cap. Insert the extraction head, put the sample into a water bath pot for equilibration at 60℃ for 5min, and extract the headspace for 55min. Analyze on the machine for 5min for GC-MS analysis. The flavor components of the finished stinky tofu paste of Example 2 analyzed by GC-MS are shown in Table 5 below.

[0054] Table 5

[0055]

[0056]

[0057]

[0058]

[0059] Combining the sensory evaluation results and the GC-MS measurement results, it can be seen that the average score of Example 2 is 4.34 on a 7-point scale, and the main flavor substances are ethyl hexanoate, anethole, estragole, indole, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-benzene, and furanol.

[0060] Example 3

[0061] 100 kg of raw tofu and 35 kg of water were mixed and ground into stinky tofu slurry, and the stinky tofu slurry, 0.2 kg of composite protease and 0.2 kg of flavor protease were added into a reactor for enzymolysis at 55°C for 60 min. After the enzymolysis was completed, 1.2 kg of glucose, 5 kg of acid hydrolyzed vegetable protein powder, 0.8 kg of L-glycine, 0.8 kg of L-alanine, 2.5 kg of L-cysteine ​​hydrochloride monohydrate and 0.8 kg of cystine were added, and a thermal reaction was carried out at 103°C for 90 min. After the thermal reaction is completed, 1kg of sodium starch octenylsuccinate, 2kg of hydroxypropyl distarch phosphate, 0.1kg of potassium sorbate and 0.1kg of sodium benzoate are added for emulsification and shearing, then the temperature is lowered to 70°C, 0.0012kg of indole, 0.1kg of furanone, 0.05kg of white wine flavor, 20kg of MSG, 19kg of edible salt, 0.4kg of cumin powder and 0.15kg of angelica powder are added and mixed, and finally the material is discharged after passing through a colloid mill or a high-pressure homogenizer to obtain a paste flavor with the flavor of stinky tofu.

[0062] The stinky tofu flavor paste essence obtained in Example 1 was subjected to sensory evaluation and flavor analysis. A sensory evaluation panel consisting of 8 evaluators evaluated the aroma, base taste, color, and state of the final product using a 7-point system. The evaluation results are shown in Table 6 below.

[0063] Table 6

[0064] aroma Bottom flavor Color state Average score 4 6 4 4 4.5 3 6 4 5 4.5 4 5 4 5 4.5 3 4 4 5 4 4 4 3 4 3.75 4 4 3 5 4 4 4 3 6 4.25 4 6 4 5 4.75

[0065] GC-MS determination

[0066] Sample treatment: Accurately weigh 3g of the sample prepared in Example 6 and place it in a headspace bottle, add 20μL of 2-methyl-3-heptanone with a concentration of 1048μg / mL as the internal standard solution, and tighten the bottle cap. Insert the extraction head, put the sample into a water bath pot for equilibration at 60℃ for 5min, and extract the headspace for 55min. Analyze on the machine for 5min for GC-MS analysis. The flavor components of the finished stinky tofu paste of Example 1 analyzed by GC-MS are shown in Table 7 below.

[0067] Table 7

[0068]

[0069]

[0070]

[0071]

[0072] Combining the sensory evaluation results and the GC-MS measurement results, it can be seen that the average score of Example 3 is 4.28 on a 7-point scale, and the main flavor substances are ethyl hexanoate, anethole, estragole, indole, 1-(1,5-dimethyl-4-hexenyl)-4-methyl-benzene, and furanol.

[0073] Example 4

[0074] 100 kg of raw tofu was mixed with 34 kg of water and ground into stinky tofu slurry. The stinky tofu slurry, 0.15 kg of composite protease and 0.15 kg of flavor protease were added into a reactor for enzymolysis at 60°C for 80 min. After the enzymolysis was completed, 0.3 kg of glucose, 0.5 kg of ribose, 1 kg of L-glycine, 1 kg of L-alanine, 3 kg of L-cysteine ​​hydrochloride monohydrate, 1 kg of L-glutamic acid, 1 kg of cystine and 8 kg of acid hydrolyzed vegetable protein powder were added. The mixture was heated to 100°C. The heat reaction is carried out for 110 minutes. After the heat reaction is completed, 2kg of sodium starch octenylsuccinate, 3kg of hydroxypropyl distarch phosphate and 0.3kg of potassium sorbate are added for emulsification and shearing. Then the temperature is lowered to 70°C, and 0.005kg of indole, 0.1kg of furanone, 0.04kg of white wine essence, 25kg of monosodium glutamate, 24kg of edible salt, 0.3kg of angelica powder and 0.3kg of fennel powder are added and mixed. Finally, the material is discharged after passing through a colloid mill or a high-pressure homogenizer to obtain a paste essence with the flavor of stinky tofu.

[0075] Example 5

[0076] 100 kg of raw tofu was mixed with 31 kg of water and ground into stinky tofu slurry. The stinky tofu slurry, 0.16 kg of composite protease and 0.16 kg of flavor protease were added into a reactor for enzymolysis at 65 ° C for 85 min. After the enzymolysis was completed, 0.5 kg of glucose, 0.6 kg of ribose, 1.5 kg of L-glycine, 1 kg of L-alanine, 3 kg of L-cysteine ​​hydrochloride monohydrate, 1.5 kg of L-glutamic acid, 1 kg of cystine and 8 kg of acid hydrolyzed vegetable protein powder were added. The mixture was heated to 105 ° C. After the reaction is completed, add 1kg sodium starch octenylsuccinate, 4kg hydroxypropyl distarch phosphate and 0.4kg potassium sorbate for emulsification and shearing. Then cool to 65℃, add 0.006kg indole, 0.11kg furanone, 0.05kg liquor essence, 24kg MSG, 25kg edible salt, 0.4kg angelica powder and 0.4kg cumin powder and mix well. Finally, pass through a colloid mill or a high-pressure homogenizer to obtain a paste essence with the flavor of stinky tofu.

[0077] Example 6

[0078] 100 kg of raw tofu was mixed with 36 kg of water and ground into stinky tofu slurry. The stinky tofu slurry, 0.2 kg of composite protease and 0.2 kg of flavor protease were added into a reactor for enzymolysis at 75°C for 90 min. After the enzymolysis was completed, 0.8 kg of glucose, 0.6 kg of ribose, 2 kg of L-glycine, 1 kg of L-alanine, 3 kg of L-cysteine ​​hydrochloride monohydrate, 1.5 kg of L-glutamic acid, 1 kg of cystine and 10 kg of acid hydrolyzed vegetable protein powder were added. The heat reaction was carried out at 110°C for 130 min. After the heat reaction was completed, 2 kg of sodium starch octenyl succinate, 5 kg of hydroxypropyl distarch phosphate and 0.5 kg of potassium sorbate were added for emulsification and shearing. Then the temperature was lowered to 70°C, and 0.008 kg of indole, 0.11 kg of furanone, 0.05 kg of liquor essence, 25 kg of monosodium glutamate, 25 kg of edible salt, 0.3 kg of angelica powder and 0.5 kg of fennel powder were added.

[0079] Comparative Example 1

[0080] We purchased stinky tofu essence produced by Guangdong Nanfang Houpu Company and organized sensory evaluation and flavor analysis. The sensory evaluation still used a 7-point system. The evaluation results are shown in Table 8 below:

[0081] Table 8

[0082] aroma Bottom flavor Color state Average score 5 0 4 4 3.25 4 1 4 4 3.25 4 1 4 4 3.25 3 0 4 4 2.75 4 0 4 4 3 3 0 4 4 2.75 6 0 4 4 3.5 4 1 4 4 3.25

[0083] The comprehensive score is 3.13. By comparing the present invention, i.e. the stinky tofu paste flavor product, it can be seen that the two products have different focuses. The comparison product is significantly different from the present invention in terms of aroma and volatility, and is more suitable for the top aroma of the product. The present invention has obvious advantages in the base flavor, and is also helpful for the top aroma to a certain extent, and has a wider application range.

[0084] In the description of this specification, specific features, structures, materials or characteristics may be combined in an appropriate manner in any one or more embodiments or examples.

[0085] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention should be based on the protection scope of the claims.

Claims

1. A paste flavor with stinky tofu flavor, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of raw tofu, 0.2-0.4 parts of enzyme preparation, 1-1.5 parts of reducing sugar, 10-20 parts of amino acid, 3-8 parts of modified starch, 0.2-0.5 parts of preservative, 0.05-0.15 parts of flavor enhancer, 0.03-0.05 parts of liquor essence, 10-25 parts of monosodium glutamate, 18-25 parts of edible salt and 0.3-0.8 parts of spices.

2. The paste flavor with stinky tofu flavor according to claim 1, characterized in that: The flavor enhancer includes at least one of indole and furanone.

3. The paste flavoring with stinky tofu flavor according to claim 2, characterized in that: The reducing sugar is at least one of glucose and ribose.

4. The paste flavoring with stinky tofu flavor according to claim 1, characterized in that: The amino acids include at least one of L-glycine, L-alanine, L-cysteine ​​hydrochloride monohydrate, L-glutamic acid, cystine and acid hydrolyzed vegetable protein powder.

5. The paste flavoring with stinky tofu flavor according to claim 1, characterized in that: The modified starch includes at least one of sodium starch octenyl succinate and hydroxypropyl distarch phosphate.

6. The paste flavoring with stinky tofu flavor according to claim 1, characterized in that: The preservative includes at least one of potassium sorbate and sodium benzoate.

7. The paste flavoring with stinky tofu flavor according to claim 1, characterized in that: The spice includes at least one of angelica powder and fennel powder.

8. A method for preparing a paste flavor with stinky tofu flavor as claimed in any one of claims 1 to 7, characterized in that: The following steps are involved: A. Weigh 100 parts of raw tofu, 0.2-0.4 parts of enzyme preparation, 1-1.5 parts of reducing sugar, 8-20 parts of amino acids, 3-8 parts of modified starch, 0.2-0.5 parts of preservatives, 0.05-0.15 parts of flavor enhancers, 0.03-0.05 parts of liquor essence, 10-25 parts of monosodium glutamate, 18-25 parts of edible salt and 0.3-0.8 parts of spices, and set aside; B. Mix raw tofu with water and grind them into stinky tofu slurry. Add the stinky tofu slurry and enzyme preparation into a reactor and perform enzymolysis at 45-80°C for 45-90 minutes. After the enzymolysis is completed, add reducing sugar and amino acid. Perform thermal reaction at 95-110°C for 60-150 minutes. After the thermal reaction is completed, add modified starch and preservatives for emulsification and shearing. Then cool to 50-70°C, add flavor enhancer, liquor flavor, monosodium glutamate, edible salt and spices and mix well. Finally, pass through a colloid mill or a high-pressure homogenizer and discharge the material to obtain a paste flavor with stinky tofu flavor.

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