Leek egg essence and preparation method thereof

Abstract

The embodiment of the invention relates to the technical field of food additives, and particularly discloses fragrant-flowered garlic egg essence and a preparation method thereof, and the fragrant-flowered garlic egg essence comprises the following raw materials: reducing sugar, amino acid, fragrant-flowered garlic egg zymolyte and spices. According to the embodiment of the invention, the reducing sugar, the amino acid, the leek egg zymolyte, the spices and the like are used as raw materials, and the action of the Maillard reaction is utilized, so that the leek egg essence is natural and vivid in fragrance, prominent in characteristic fragrance and mellow and rich in taste, and compared with existing edible essence products, the leek egg essence can simulate the real leek egg fragrance and is good in stability; the problem that existing edible essence products cannot meet the requirement of the food industry for the flavor of the leek eggs is solved. Moreover, the fragrant-flowered garlic egg essence provided by the invention is simple in preparation method and has a wide market prospect.

Description

Technical Field

[0001] The embodiment of the invention belongs to the technical field of food additives, and specifically relates to a leek and egg flavor and a preparation method thereof. Background Art

[0002] In the food industry, edible flavors, as an essential food additive, are widely used to enhance the flavor and aroma of food to meet consumers' demand for diverse tastes. Currently on the market, edible flavors are available in liquid, powder, microcapsule, slurry, etc. Since edible flavors are made with reference to the aroma of natural foods, they are carefully blended with natural and natural equivalent spices and synthetic spices to create flavors with natural flavors of various types. They are suitable for beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, canned foods, wine and other food fields, and have broad application prospects.

[0003] As a common and popular traditional food combination, leek and egg are deeply loved by the public for their unique flavor. However, the natural leek and egg aroma components are complex and volatile, and usually need to be fried and eaten, and it is difficult to maintain its original flavor characteristics and aroma intensity during food processing. In addition, existing edible flavor products usually do not have leek and egg flavor types, which cannot meet the food industry's demand for leek and egg flavor. Therefore, the development of a flavor that can simulate the real leek and egg aroma and has good stability has important market value and application prospects. Summary of the invention

[0004] The purpose of the embodiment of the present invention is to provide a leek and egg flavor to solve the problem that the existing edible flavor products mentioned in the above background technology cannot meet the demand of the food industry for leek and egg flavor.

[0005] To achieve the above objectives, the embodiments of the present invention provide the following technical solutions:

[0006] A leek and egg flavor comprises the following raw materials: leek and egg enzymolyzate, reducing sugar, amino acid, spices and flavor enhancer; wherein the leek and egg enzymolyzate is prepared by taking cooked leek and eggs as raw materials, adding water, mixing and beating into a slurry, then enzymolyzing, heating and maintaining for a period of time, and then cooling.

[0007] Preferably, the preparation method of the leek and egg enzymolysate is to weigh 1 to 3 parts of cooked leek and eggs by weight, add 1 to 10 parts of water to mix and beat into a slurry, then add 0.1% to 0.3% of the first enzyme preparation for enzymolysis for 10 to 15 minutes, then add 0.1% to 0.3% of the second enzyme preparation for enzymolysis for 15 to 60 minutes, after the enzymolysis is completed, heat it to above 90°C, maintain it for 10 to 15 minutes, and then cool it to room temperature to obtain the leek and egg enzymolysate.

[0008] Further preferably, the first enzyme preparation is selected from one or both of pectinase and cellulase; the second enzyme preparation is selected from one or both of flavor protease and papain.

[0009] Another object of the embodiment of the present invention is to provide a method for preparing leek and egg flavor, the method for preparing leek and egg flavor comprising the following steps:

[0010] The leek and egg enzymatic hydrolysate, reducing sugar, amino acid, spice and flavor enhancer are weighed in proportion, stirred and reacted at 90-110° C. for 1-4 hours, and the reaction liquid is filtered after cooling to obtain the leek and egg flavor.

[0011] Further preferably, in the method for preparing the leek and egg flavor, the temperature of the stirring reaction is 98-103°C.

[0012] Compared with the prior art, the embodiments of the present invention have the following beneficial effects:

[0013] The leek and egg flavor provided by the embodiment of the present invention uses reducing sugar, amino acid, leek and egg enzymolyzate, spices, etc. as raw materials, and utilizes the effect of Maillard reaction, so that the aroma of the leek and egg flavor is natural and realistic, the characteristic aroma is prominent, and the taste is mellow and rich. Compared with the existing edible flavor products, it can simulate the real leek and egg aroma and has good stability, solving the problem that the existing edible flavor products cannot meet the demand of the food industry for leek and egg flavor. Moreover, the preparation method of the leek and egg flavor provided by the embodiment of the present invention is simple, and more importantly, all the raw materials are natural, and the obtained leek and egg flavor is also natural, with broad market prospects. DETAILED DESCRIPTION

[0014] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the following embodiments will help those skilled in the art to further understand the embodiments of the present invention, but do not limit the embodiments of the present invention in any form. It should be pointed out that for those of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the embodiments of the present invention. These all belong to the protection scope of the embodiments of the present invention.

[0015] The specific implementation of the present invention is described in detail below in conjunction with specific embodiments.

[0016] First of all, it should be noted that in the prior art, flavors are usually artificially blended mixtures containing two or more or even dozens of spices (sometimes also containing suitable solvents or carriers) with a certain aroma. According to their uses, they can be divided into three categories: daily flavors, edible flavors, and flavors for other purposes. In the food industry, edible flavors, as an indispensable food additive, are widely used to enhance the flavor and aroma of food to meet consumers' demand for diversified tastes. At present, the dosage forms of edible flavors on the market include liquid, powder, microcapsule, slurry, etc. Generally, edible flavors can be divided into: natural flavors, which are completely natural substances extracted from animals and plants (flavors) in nature by physical methods; equivalent natural flavors, which are obtained by chemical methods to treat natural raw materials or artificially synthesized chemical substances that are exactly the same as natural flavor substances; artificial synthetic flavors, which are substances obtained by chemical methods such as artificial synthesis and have not yet been confirmed to exist in nature; flavors prepared by microbial methods, which are obtained by microbial fermentation or enzymatic reaction; reactive flavors, which are obtained by heating proteins and reducing sugars to produce Maillard reaction. Since edible flavors refer to the aroma of natural foods, natural and natural equivalent flavors, synthetic flavors are carefully formulated to produce flavors with natural flavors, which are suitable for beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, canned foods, wine and other food fields, and have broad application prospects.

[0017] Secondly, as a common and popular traditional food combination, leek and egg are loved by the public for their unique flavor. The main ingredients of leek and egg are leek and egg. Leek, also known as Qiyang grass, tastes sweet and spicy, is warm in nature, and has the effects of strengthening the stomach, refreshing, stopping sweat and consolidating, and nourishing the kidney and yang. Leek contains a variety of vitamins and cellulose, which have the effects of warming the kidney and nourishing the liver, promoting gastrointestinal motility, helping digestion, expelling toxins, and preventing constipation. Leek also has the effect of keeping warm for the human body, and can also disperse blood stasis, nourish the liver and kidney. It is suitable for people with cold hands and feet, cold lower abdomen, delayed menstruation, etc. The spicy taste of leek also has the effect of promoting blood circulation and removing blood stasis, and it also has certain effects on diseases such as trauma. Eggs are rich in high-quality protein, lecithin, vitamins and minerals, which help to enhance immunity, promote growth and development, and improve memory. Stir-frying leek and eggs together can not only give full play to the nutritional value of both, but also improve human metabolism, enhance resistance, and improve gastrointestinal function. In addition, scrambled eggs with leeks have the effects of lowering blood pressure, lowering blood lipids, and anti-oxidation, which are helpful in preventing cardiovascular diseases and delaying aging.

[0018] However, the natural leek and egg aroma components are complex and volatile, and usually need to be fried and eaten, and it is difficult to maintain its original flavor characteristics and aroma intensity during food processing. Therefore, developing a flavor that can simulate the real leek and egg aroma and has good stability has important market value and application prospects.

[0019] In order to solve the problem that the edible flavor products in the prior art cannot meet the demand of the food industry for leek and egg flavor, an embodiment of the present invention provides a leek and egg flavor, specifically a leek and egg flavor, which includes the following raw materials in parts by weight:

[0020] 30-80 parts of leek and egg enzymolysate, 1-5 parts of reducing sugar, 1-3 parts of amino acid, 0-15 parts of spices and 0-15 parts of flavor enhancer; wherein the leek and egg enzymolysate is prepared by mixing cooked leek and eggs with water and beating them into a slurry, heating the mixture to above 90°C after enzymolysis, maintaining the mixture for 10-15 minutes and then cooling the mixture.

[0021] The embodiment of the present invention adopts raw materials such as reducing sugar, amino acid, leek and egg enzymolysate, spices, etc., and utilizes Maillard reaction to prepare leek and egg flavor, which has a realistic leek and egg aroma, rich aroma, coordination and high stability, and can meet the demand of food industry for leek and egg flavor. It has important market value and application prospects as a flavor that can simulate the real leek and egg aroma and has good stability, and solves the problem that the existing edible flavor products cannot meet the demand of food industry for leek and egg flavor. Moreover, compared with cooked leek and egg (leek and egg aroma components are complex and volatile, usually need to be fried and eaten, and it is difficult to maintain its original flavor characteristics and aroma intensity during food processing), it can simulate the real leek and egg aroma and the flavor with good stability, meet the demand of food industry for leek and egg flavor, and have important market value and application prospects.

[0022] As another preferred embodiment of the embodiments of the present invention, the preparation method of the leek and egg enzymolysate is as follows: weigh 1 to 3 parts of cooked leek and eggs and 1 to 10 parts of water by weight, mix the cooked leek and eggs with water and beat into a slurry, add 0.1% to 0.3% of the first enzyme preparation for enzymolysis for 10 to 15 minutes, and then add 0.1% to 0.3% of the second enzyme preparation for enzymolysis for 15 to 60 minutes, heat the temperature to above 90°C after the enzymolysis is completed, maintain for 10 to 15 minutes, and then cool to room temperature to obtain the leek and egg enzymolysate.

[0023] As another preferred embodiment of the present invention, the first enzyme preparation is an enzyme preparation for enzymatic hydrolysis of leek in leek eggs, specifically selected from one or two of pectinase and cellulase.

[0024] As another preferred embodiment of the present invention, the second enzyme preparation is an enzyme preparation for enzymatic hydrolysis of eggs in leek eggs, specifically selected from one or two of flavor protease and papain.

[0025] Further preferably, the preparation method of leek and egg enzymolysate is as follows:

[0026] Weigh 1-3 parts of cooked leek eggs and 1-10 parts of water, mix the leek eggs and water, beat them into a slurry with a food processor, pour the mixture into a reaction container, add 0.1%-0.3% of an enzyme preparation of leek in the enzymatically hydrolyzed leek eggs for enzymolysis for 10-15 minutes, then add 0.1%-0.3% of an enzyme preparation of eggs in the enzymatically hydrolyzed leek eggs for enzymolysis for 15-60 minutes, heat the mixture to above 90°C after the enzymolysis is completed, maintain the mixture for 10-15 minutes, then cool the mixture to room temperature, and refrigerate for later use.

[0027] Specifically, reducing sugars, amino acids, spices, flavor enhancers, etc. are all made from natural raw materials. For example, reducing sugars refer to sugars with reducing properties, referred to as reducing sugars, and natural reducing sugars are actually used. Among sugars, monosaccharides containing free aldehyde groups or ketone groups in the molecule and disaccharides containing free aldehyde groups are all reducing. Reducing sugars mainly include glucose, fructose, galactose, lactose, maltose, etc. As an important carbohydrate substance, they are widely present in natural foods such as fruits, vegetables, honey, nuts and dairy products. Among them, grapes, citrus, apples, pears and other fruits are rich in reducing sugars, such as glucose and fructose. In addition, natural sugars such as honey and maple syrup also contain reducing sugars.

[0028] Preferably, the reducing sugar, ie, natural reducing sugar, is selected from one or a mixture of two or more of glucose, xylose, lactose, maltose, fructose syrup, etc.

[0029] Preferably, the amino acid is a natural amino acid, specifically selected from one or a mixture of two or more of glycine, L-alanine, L-cysteine, L-arginine, L-proline, L-glutamic acid or L-methionine.

[0030] Preferably, the spice refers to a natural plant product with typical flavors such as fragrance and spiciness. In practice, natural spices are used, specifically selected from a mixture of one or more of onions, ginger, garlic, etc. Of course, other spices can also be selected as needed, for example: spices with a sense of heat and spiciness, such as chili, pepper, prickly ash, etc.; spices with spiciness, such as onion, leek, horseradish, etc.; aromatic spices, such as laurel, cinnamon, cloves, allspice, vanilla beans, nutmeg, etc.; vanilla spices, such as fennel, caraway (fennel), licorice, thyme, cumin, etc.; spices with coloring effects, such as turmeric, red pepper, saffron, etc. The specific selection is based on the needs, and it is not limited here, but only as a preferred embodiment.

[0031] Preferably, the flavor enhancer is made of other natural raw materials, specifically including any one or a mixture of two or more of soy sauce, HVP, MSG, I+G, yeast extract, etc.

[0032] As another preferred embodiment of the embodiment of the present invention, in the preparation method of the leek and egg enzymolyzate, the cooked leek and egg are usually prepared by cooking with leek and egg as the main raw materials. Specifically, reference can be made to the cooking method in the prior art, for example, 1 small handful of leek, 2 eggs, 1 teaspoon of cooking wine, 1 spoon of soy sauce, 1 teaspoon of sugar, and 1 teaspoon of salt as the ratio. Alternatively, 50-150 grams of fresh leek, 2 eggs, and appropriate amounts of raw oil and salt. It can also be 2 eggs, 50 grams of leek, 10 grams of dried shrimp, 15 grams of vegetable oil, 3 grams of minced ginger, 0.5 grams of salt, and 0.5 grams of monosodium glutamate. During cooking, leek and egg can be added at the same time, or leek and egg can be added separately. Among them, the method of adding leek and egg at the same time is first to wash and cut the leek into sections, and then stir the eggs evenly. After putting oil in the pot, pour in leek and egg liquid, add appropriate amount of salt and other seasonings, and fry until cooked. This simple cooking method not only preserves the nutrients of the ingredients, but also allows the spicy flavor of the leek to blend perfectly with the fragrance of the egg. Of course, you can also add the leek and egg separately. Specifically, pick and wash the leek, remove the roots, cut into small pieces, about 2 cm in length, and put them in a plate for later use; beat the eggs into a bowl, add an appropriate amount of salt, and stir thoroughly with chopsticks until the egg liquid is slightly bubbling; add an appropriate amount of vegetable oil to the pan, and add the chopped leek segments after the oil is hot; stir-fry over high heat until soft and fragrant, and stir-fry until the juice comes out. Push the fried leek to one side of the pan, or take it out and set aside (depending on the size of the pan); pour the stirred egg liquid on the other side of the pan. After one side of the egg liquid is set, use a spatula to turn it over and fry the other side, or use a spatula to mix the egg liquid and leek and stir-fry; after the egg is completely solidified and fully mixed with the leek, stir-fry a few times over high heat to ensure that the ingredients are evenly heated; adjust the amount of salt according to taste, and stir-fry evenly.

[0033] The embodiment of the present invention also provides a method for preparing leek and egg flavor, and the method for preparing leek and egg flavor specifically comprises the following steps:

[0034] The leek and egg enzymatic hydrolysate, reducing sugar, amino acid, spice and flavor enhancer are weighed in proportion, stirred and reacted at 90-110° C. for 1-4 hours, and the reaction liquid is filtered after cooling to obtain the leek and egg flavor.

[0035] As another preferred embodiment of the present invention, in the preparation method of the leek and egg flavor, the stirring reaction temperature is 98-103°C.

[0036] Preferably, the preparation method of the leek and egg flavor comprises the following steps:

[0037] Add 30-80 parts of leek and egg enzymatic hydrolysate, 1-5 parts of reducing sugar, 1-3 parts of amino acid, 0-15 parts of spices and 0-15 parts of flavor enhancer into a reaction container, then stir and react at a temperature of 98-103° C. for 1-4 hours. After cooling, pass the reaction liquid through a 40-mesh sieve to obtain leek and egg essence.

[0038] Wherein, the preparation method of leek and egg enzymolysate is as follows:

[0039] Weigh 1-3 parts of cooked leek eggs and 1-10 parts of water, mix the leek eggs and water, beat them into a slurry with a food processor, pour the mixture into a reaction container, add 0.1%-0.3% of an enzyme preparation of leek in the enzymatically hydrolyzed leek eggs for enzymolysis for 10-15 minutes, then add 0.1%-0.3% of an enzyme preparation of eggs in the enzymatically hydrolyzed leek eggs for enzymolysis for 15-60 minutes, heat the mixture to above 90°C after the enzymolysis is completed, maintain the mixture for 10-15 minutes, then cool the mixture to room temperature, and refrigerate for later use.

[0040] The embodiment of the present invention also provides a leek and egg flavor prepared by the above-mentioned preparation method of the leek and egg flavor, namely, the leek and egg flavor.

[0041] The embodiment of the present invention also provides an application of the above-mentioned leek and egg flavor in food processing, especially being suitable as a food additive in beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, canned foods, wines and other food fields, to meet the demand of the food industry for leek and egg flavor.

[0042] The technical effect of the leek and egg flavor of the embodiment of the present invention is further described below by enumerating specific embodiments.

[0043] Example 1

[0044] A flavor, specifically a leek and egg flavor, comprises the following raw materials: 80 parts of leek and egg enzymatic hydrolysate, 2 parts of glucose, 3 parts of maltose, 1 part of L-methionine, 1 part of L-arginine, 1 part of L-cysteine, 1 part of onion powder, 2 parts of ginger powder, 0.5 part of garlic powder, 1 part of HVP and 3 parts of soy sauce.

[0045] In this embodiment, the preparation method of leek and egg flavor comprises the following steps:

[0046] Add 80 parts of leek and egg enzymolysate, 2 parts of glucose, 3 parts of maltose, 1 part of L-methionine, 1 part of L-arginine, 1 part of L-cysteine, 1 part of onion powder, 2 parts of ginger powder, 0.5 parts of garlic powder, 1 part of HVP, and 3 parts of soy sauce into the reaction container. Stir the reaction at 100°C for 3 hours, and after cooling, pass the reaction solution through a 40-mesh sieve to obtain leek and egg flavor.

[0047] Wherein, the preparation method of leek and egg enzymolysate is as follows:

[0048] Weigh 3 parts of cooked leek eggs and 6 parts of water, mix the leek eggs and water and beat them into a slurry with a food processor, pour them into a reaction container, add 0.3% of cellulase for enzymolysis for 15 minutes, then add 0.3% of flavor protease for enzymolysis for 45 minutes, after the enzymolysis is completed, heat to 95°C, maintain for 15 minutes, then cool to room temperature and refrigerate for later use.

[0049] Example 2

[0050] A flavor, specifically a leek and egg flavor, comprises the following raw materials: 75 parts of leek and egg enzymatic hydrolysate, 3 parts of glucose, 2 parts of fructose syrup, 1 part of L-methionine, 1 part of glycine, 1 part of L-cysteine, 0.5 part of onion powder, 2 parts of ginger powder, 0.5 part of garlic powder, 1 part of monosodium glutamate and 2 parts of soy sauce.

[0051] In this embodiment, the preparation method of leek and egg flavor comprises the following steps:

[0052] Add 75 parts of leek and egg enzymolysate, 3 parts of glucose, 2 parts of fructose syrup, 1 part of L-methionine, 1 part of glycine, 1 part of L-cysteine, 0.5 parts of onion powder, 2 parts of ginger powder, 0.5 parts of garlic powder, 1 part of monosodium glutamate, and 2 parts of soy sauce into the reaction container. Stir the reaction at 100°C for 3 hours, and after cooling, pass the reaction solution through a 40-mesh sieve to obtain leek and egg flavor.

[0053] Wherein, the preparation method of leek and egg enzymolysate is as follows:

[0054] Weigh 2 parts of cooked leek eggs and 8 parts of water, mix the leek eggs and water and beat them into a slurry with a food processor, pour them into a reaction container, add 0.25% of cellulase for enzymolysis for 15 minutes, then add 0.3% of flavor protease for enzymolysis for 60 minutes, after the enzymolysis is completed, heat to 95°C, maintain for 15 minutes, then cool to room temperature and refrigerate for later use.

[0055] Example 3

[0056] A flavor, specifically a leek and egg flavor, comprises the following raw materials: 70 parts of leek and egg enzymatic hydrolysate, 2 parts of glucose, 3 parts of maltose, 1 part of L-methionine, 1 part of glycine, 1 part of L-alanine, 1 part of onion powder, 1 part of ginger powder, 1 part of garlic powder, 1 part of yeast extract and 1 part of soy sauce.

[0057] In this embodiment, the preparation method of leek and egg flavor comprises the following steps:

[0058] Add 70 parts of leek and egg enzymolysate, 2 parts of glucose, 3 parts of maltose, 1 part of L-methionine, 1 part of glycine, 1 part of L-alanine, 1 part of onion powder, 1 part of ginger powder, 1 part of garlic powder, 1 part of yeast extract, and 1 part of soy sauce into the reaction container. Stir the reaction at 100°C for 3 hours, and after cooling, pass the reaction solution through a 40-mesh sieve to obtain leek and egg essence.

[0059] Wherein, the preparation method of leek and egg enzymolysate is as follows:

[0060] Weigh 3 parts of cooked leek eggs and 7 parts of water, mix the leek eggs and water and use a food processor to beat them into a slurry, pour them into a reaction container, add 0.3% of cellulase for enzymolysis for 15 minutes, then add 0.25% of flavor protease for enzymolysis for 30 minutes, after the enzymolysis is completed, heat to 95°C, maintain for 15 minutes, then cool to room temperature and refrigerate for later use.

[0061] Example 4

[0062] Compared with Example 1, except that the raw materials are 30 parts of leek and egg enzymatic hydrolysate, 1 part of glucose, 1 part of L-methionine, 5 parts of onion powder, 5 parts of ginger powder, 5 parts of garlic powder, and 0.1 part of soy sauce, the rest are the same as Example 1.

[0063] Example 5

[0064] Compared with Example 1, except that the raw materials are 50 parts of leek and egg enzymatic hydrolysate, 5 parts of maltose, 5 parts of L-cysteine, 0.1 parts of onion powder, 0.1 parts of garlic powder, 10 parts of yeast extract and 5 parts of soy sauce, the rest are the same as Example 1.

[0065] Example 6

[0066] Compared with Example 1, except that yeast extract and soy sauce are not added, other aspects are the same as Example 1.

[0067] Example 7

[0068] Compared with Example 1, except that onion powder, ginger powder and garlic powder are not added, other aspects are the same as Example 1.

[0069] Example 8

[0070] Compared with Example 1, except that cellulase is replaced by pectinase during the preparation of leek and egg enzymatic hydrolysate, the rest is the same as Example 1.

[0071] Example 9

[0072] Compared with Example 1, except that flavor protease is replaced by papain during the preparation of leek and egg enzymatic hydrolysate, the rest is the same as Example 1.

[0073] Example 10

[0074] Compared with Example 1, except that the cellulase is replaced by a mixture of pectinase and cellulase of equal weight when preparing the leek and egg enzymatic hydrolysate, the rest is the same as Example 1.

[0075] Embodiment 11

[0076] Compared with Example 1, except that the flavor protease is replaced by a mixture of flavor protease and papain of equal weight when preparing the leek and egg enzymatic hydrolysate, the rest is the same as Example 1.

[0077] Example 12

[0078] Compared with Example 1, except that maltose is replaced by a mixture of xylose and lactose of equal weight, the other steps are the same as Example 1.

[0079] Example 13

[0080] An edible flavor, in particular a leek and egg flavor, comprises the following raw materials: 55 parts of leek and egg enzymolysates, 3 parts of glucose, 1 part of L-methionine, 1 part of onion powder and 3 parts of soy sauce.

[0081] In this embodiment, the preparation method of leek and egg flavor comprises the following steps:

[0082] Add 55 parts of leek and egg enzymolysate, 3 parts of glucose, 1 part of L-methionine, 1 part of onion powder, and 3 parts of soy sauce into a reaction container, stir and react at 90°C for 4 hours, and after cooling, pass the reaction solution through a 40-mesh sieve to obtain leek and egg essence.

[0083] Wherein, the preparation method of leek and egg enzymolysate is as follows:

[0084] Weigh 1 part of cooked leek and egg and 1 part of water, mix the leek and egg with water and beat them into a slurry with a food processor, pour them into a reaction container, add 0.1% of cellulase for enzymolysis for 10 minutes, then add 0.1% of flavor protease for enzymolysis for 10 minutes, after the enzymolysis is completed, heat to 90°C, maintain for 10 minutes, then cool to room temperature and refrigerate for later use.

[0085] Embodiment 14

[0086] Compared with Example 11, except that L-methionine is replaced by a mixture of equal weights of glycine, L-alanine, L-cysteine, L-arginine, L-proline, and L-glutamic acid, the rest is the same as Example 11.

[0087] Embodiment 15

[0088] Compared with Example 11, except that L-methionine was replaced by L-alanine, the rest was the same as Example 11.

[0089] Example 16

[0090] Compared with Example 11, except that L-methionine was replaced by L-cysteine, the other steps were the same as Example 11.

[0091] Embodiment 17

[0092] Compared with Example 11, except that L-methionine was replaced by L-arginine, the other parts were the same as Example 11.

[0093] Embodiment 18

[0094] Compared with Example 11, except that L-methionine was replaced by L-proline, the other steps were the same as Example 11.

[0095] Embodiment 19

[0096] Compared with Example 11, except that L-methionine is replaced by a mixture of equal weights of L-cysteine, L-arginine, L-proline, and L-glutamic acid, the rest is the same as Example 11.

[0097] Embodiment 20

[0098] Compared with Example 11, except that the reaction is stirred at 110° C. for 1 hour in the preparation method of the leek and egg flavor, the rest is the same as Example 11.

[0099] Embodiment 21

[0100] Compared with Example 11, except that the reaction is stirred at 98° C. for 3 hours in the preparation method of the leek and egg flavor, the rest is the same as Example 11.

[0101] Embodiment 22

[0102] Compared with Example 11, the preparation method of the leek and egg enzymatic hydrolysate is the same as Example 11 except that the method comprises the following steps: weighing 1 part of cooked leek and egg and 10 parts of water, mixing the leek and egg and water, and then beating them into a slurry using a food processor, pouring the mixture into a reaction container, adding 0.3% of cellulase for enzymolysis for 10 minutes, and then adding 0.1% of flavor protease for enzymolysis for 10 minutes, heating the mixture to 100°C after the enzymolysis is completed, maintaining the temperature for 15 minutes, and then cooling the mixture to room temperature and refrigerating the mixture for later use.

[0103] Embodiment 23

[0104] Compared with Example 11, the preparation method of the leek and egg enzymatic hydrolysate is the same as Example 11 except that the method comprises the following steps: weighing 3 parts of cooked leek and eggs and 10 parts of water, mixing the leek and eggs with water, beating the mixture into a slurry using a food processor, pouring the mixture into a reaction vessel, adding 0.3% of cellulase for enzymolysis for 15 minutes, and then adding 0.3% of flavor protease for enzymolysis for 60 minutes, heating the mixture to 95°C after the enzymolysis is completed, maintaining the temperature for 10 minutes, then cooling the mixture to room temperature, and refrigerating the mixture for later use.

[0105] Embodiment 24

[0106] Compared with Example 11, the preparation method of the leek and egg enzymolyzate is the same as Example 11 except that the method comprises the following steps: weighing 2 parts of cooked leek and eggs and 5 parts of water, mixing the leek and eggs with water, beating them into a slurry with a food processor, pouring the mixture into a reaction container, adding 0.3% of cellulase for enzymolysis for 15 minutes, and then adding 0.3% of flavor protease for enzymolysis for 60 minutes, heating the mixture to 91°C after the enzymolysis is completed, maintaining the temperature for 10 minutes, then cooling the mixture to room temperature, and refrigerating the mixture for later use.

[0107] Performance Testing

[0108] In order to further test the performance of the samples, the cooked leek and eggs in Example 1 are taken as Comparative Example 1, and the commercially available flavor product is taken as Comparative Example 2 (for example, the red date flavor water-soluble edible flavor produced by Zhejiang Haida Biotechnology Co., Ltd.). At the same time, the leek and egg flavor samples in Examples 1-3 are subjected to appearance morphology detection. Specifically, the flavors of Example 1, Example 2, Example 3, and Comparative Example 2 are placed in a culture dish and visually observed. When the culture dish is shaken, they all show good fluidity, and no sticking or agglomeration occurs.

[0109] In addition, in order to verify the flavor effects of different samples, the flavor was evaluated according to the method in the "National Food Safety Standard Food Flavors" (GB 30616-2020). The results of the flavor evaluation showed that the aroma of the leek and egg flavor samples in Examples 1-3 was natural and realistic, with a prominent characteristic aroma and a mellow and rich taste. Compared with the aroma of cooked leek and eggs, the aroma of the leek and egg flavor samples was natural and realistic, and its aroma could be felt for a long time, with good stability.

[0110] Next, in order to further test the stability, according to the method for determining the stability of the thousand-fold dilution in the "National Food Safety Standard for Food Flavors" (GB 30616-2020), a 72h test (arbitration method) is specifically used, in which the instruments and equipment include a 1000mL volumetric flask, a soda bottle, a capping machine, and a balance with an accuracy of 0.01g. The determination method is to weigh 1.0g of the stirred sample, 0g-200g of white sugar, 1.0g-1.6g of citric acid, and 100mL of distilled water, and heat to dissolve them all. After cooling, move it into a volumetric flask and dilute it to the scale with distilled water, which is a thousand-fold dilution. Take about 300mL of the thousand-fold dilution in a colorless and transparent soda bottle and seal it. Let it stand horizontally at room temperature for 72 hours, and observe that there should be no floating oil on the surface of the solution and no precipitation at the bottom. The results show that the flavors in Example 1, Example 2, Example 3 and Comparative Example 2 passed the 72-hour test, and there should be no floating oil on the surface of the solution and no precipitation on the bottom after standing for 72 hours.

[0111] In addition, as to the long-lasting stability of the aroma of the flavor samples, the leek and egg flavor samples in Example 1, Example 2, and Example 3 and the flavor of Comparative Example 2 were diluted to make 100-fold dilutions, respectively, and placed in a 70°C constant temperature box to destroy the aroma. Perfumers were invited to record the initial aroma as 100%, and the samples were placed in the constant temperature box for 2h, 5h, and 20h to test the aroma preservation amount. The specific test results are shown in Table 1.

[0112] Table 1 Aroma persistence stability test results

[0113] Group Aroma preservation after 2 hours Aroma preservation after 5 hours Aroma preservation after 20 hours Example 1 80％ 70％ 60％ Example 2 75％ 65％ 55％ Example 3 70％ 60％ 50％ Comparative Example 1 50％ 40％ 20％

[0114] It can be seen from the data in Table 1 that the leek and egg flavor prepared by the preparation method of the leek and egg flavor provided by the embodiment of the present invention uses reducing sugars, amino acids, leek and egg enzymatic hydrolysates, spices, etc. as raw materials and utilizes the effect of the Maillard reaction, so that the aroma of the leek and egg flavor is natural and realistic, the characteristic aroma is prominent, and the taste is mellow and rich. Compared with existing edible flavor products, it can simulate the real leek and egg aroma, and the aroma is long-lasting and stable.

[0115] In order to compare the stability effects of the samples in different embodiments, the amount of reducing sugar and amino acid in Example 1 was halved, and the corresponding prepared flavor sample was used as Comparative Example 3 to compare with the chive egg flavor sample in Examples 1-3. Specifically, 3 times the weight of dimethyl methylphosphonate was added for mixing to obtain a mixed solution, and a 2cm*2cm fabric (specifically a needle-punched non-woven fabric provided by Dongguan Zhuofang Industrial Co., Ltd.) was taken, and then the fabric was immersed in the mixed solution at 40°C for 30min, and then baked at 80°C for 2min to obtain a standard sample. The standard sample was placed in the same environment, rubbed to the same extent, and the remaining percentage of the flavor was measured after 20min. The specific results are shown in Table 2.

[0116] Table 2 Stability test results

[0117] Group Remaining percentage after 20 minutes (%) Time required for the remaining 10% (h) Example 1 93 50 Example 2 91 49 Example 3 89 48 Comparative Example 3 82 42

[0118] As can be seen from the data in Table 2, the embodiment of the present invention utilizes raw materials such as reducing sugar, amino acid, leek and egg enzymolysate, spices, etc., and utilizes Maillard reaction to prepare leek and egg flavor, wherein, Maillard reaction is also called non-enzyme browning reaction, is a kind of non-enzyme browning widely present in food industry, is the reaction between carbonyl compound (reducing sugar) and amino compound (amino acid and protein), and finally generates brown or even black macromolecular substance melanoidin or pseudo-melanotin through complicated process, so it is also called carbonyl-amino reaction. It can be seen that after reducing sugar and amino acid dosage are halved, the Maillard reaction effect is reduced, and the stability effect of the prepared sample is also reduced, therefore, reducing sugar and amino acid of specific mass ratio are added to achieve excellent lasting fragrance effect. Selecting any one of reducing sugar and amino acid as molecular enhancement auxiliary agent, the lifting effect brought is limited.

[0119] According to the above results, it can be seen that the embodiment of the present invention utilizes reducing sugars, amino acids, leek and egg enzymolysates, spices and other raw materials, and utilizes Maillard reaction to prepare leek and egg flavor, by adding reducing sugars and amino acids of a specific mass ratio, and under mutual cooperation, the lasting fragrance effect is greatly improved, and the obtained leek and egg flavor has a natural and realistic aroma, a prominent characteristic aroma, and a mellow and rich taste. More importantly, all raw materials are natural, simple to make, and the obtained leek and egg flavor also has naturalness. Moreover, the preparation method provided by the embodiment of the present invention is simple and has broad market prospects.

[0120] It should be noted that the raw materials such as soy sauce, HVP, MSG, I+G, yeast extract, etc. in the present invention are all existing commercial products. For example, HVP is a hydrolyzed vegetable protein seasoning powder, and the specific product can be the Aipu acid hydrolyzed (soy) vegetable protein seasoning powder with the model of Kexing HVP-01 as a food flavor enhancer, or the Aipu hydrolyzed vegetable protein food grade flavor enhancer HVP of Qingdao Hezhan Biotechnology Co., Ltd., which can be selected according to the needs and is not limited here. I+G, also known as disodium nucleotide, is a new generation of nucleotide food flavor enhancer, which can be directly added to food to enhance the flavor. It is one of the main flavoring ingredients of instant noodle seasoning packets, condiments such as chicken essence, chicken powder and flavor-enhancing soy sauce; it is mixed with sodium glutamate (MSG) and its usage is about 2%-5% of MSG. Yeast extract is a product obtained by enzymatic autolysis (which can be separated and extracted) of food yeast as the main raw material, with the combined action of yeast's own enzymes or external food-grade enzymes. It is rich in soluble components in yeast cells such as amino acids, peptides, and polypeptides. It is a food category specified in GB2760 and GB14880-2012, and yeast extract is a food ingredient. The above are all conventional food additives, and they can be selected according to specific needs, so they will not be elaborated here.

[0121] The above is a detailed description of the preferred embodiments of the present invention, describing the basic principles, main features and advantages of the present invention. However, those skilled in the art should understand that the embodiments of the present invention are not limited to the above embodiments. The above embodiments and descriptions are only preferred examples of the present invention and are not intended to limit the present invention. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the purpose of the embodiments of the present invention. It is not necessary and impossible to list all the embodiments here. The obvious changes or modifications derived from this are still within the scope of protection of the embodiments of the present invention.

Claims

1. A leek and egg flavor, characterized in that: The leek and egg flavor comprises the following raw materials in parts by weight: 30-80 parts of leek and egg enzymolysate, 1-5 parts of reducing sugar, 1-3 parts of amino acid, 0-15 parts of spices, and 0-15 parts of flavor enhancers; wherein the leek and egg enzymolysate is made from cooked leek and eggs, which are enzymolyzed after adding water and mixing into a slurry, then heated to above 90°C and maintained for 10-15 minutes, and then cooled to obtain the product.

2. The leek and egg flavor according to claim 1, characterized in that The preparation method of the leek and egg enzymolyzate comprises the following steps: weighing 1 to 3 parts of cooked leek and eggs by weight, adding 1 to 10 parts of water to mix and beat into a slurry, then adding 0.1% to 0.3% of a first enzyme preparation to enzymolyze for 10 to 15 minutes, then adding 0.1% to 0.3% of a second enzyme preparation to enzymolyze for 15 to 60 minutes, heating to above 90° C. after the enzymolysis is completed, maintaining for 10 to 15 minutes, and then cooling to room temperature to obtain the leek and egg enzymolyzate.

3. The leek and egg flavor according to claim 2, characterized in that The first enzyme preparation is selected from one or both of pectinase and cellulase.

4. The leek and egg flavor according to claim 3, characterized in that: The second enzyme preparation is selected from one or both of flavor protease and papain.

5. The leek and egg flavor according to claim 4, characterized in that: The reducing sugar is selected from one or more of glucose, xylose, lactose, maltose and fructose syrup.

6. The leek and egg flavor according to claim 5, characterized in that: The amino acid is selected from one or more of glycine, L-alanine, L-cysteine, L-arginine, L-proline, L-glutamic acid or L-methionine.

7. The leek and egg flavor according to claim 6, characterized in that: The spice is selected from one or more of onion, ginger and garlic.

8. The leek and egg flavor according to claim 7, characterized in that: The flavor enhancer is selected from any one or more of soy sauce, HVP, MSG, yeast extract, and I+G.

9. A method for preparing the leek and egg flavor according to any one of claims 1 to 8, characterized in that: The following steps are involved: The leek and egg enzymatic hydrolysate, reducing sugar, amino acid, spice and flavor enhancer are weighed in proportion, stirred and reacted at 90-110° C. for 1-4 hours, and the reaction liquid is filtered after cooling to obtain the leek and egg flavor.

10. The method for preparing the leek and egg flavor according to claim 9, characterized in that: In the preparation method of the leek and egg flavor, the temperature of the stirring reaction is 98-103°C.