A kind of leek and egg essence and preparation method thereof

Abstract

The embodiments of the present invention relate to the technical field of food additives and specifically disclose a leek and egg flavor and a preparation method thereof. The leek and egg flavor comprises the following raw materials: reducing sugars, amino acids, leek and egg enzymolyzates, and spices. The embodiments of the present invention utilize the Maillard reaction, using reducing sugars, amino acids, leek and egg enzymolyzates, spices, and the like as raw materials to produce a leek and egg flavor with a natural and realistic aroma, a prominent characteristic aroma, and a mellow and rich taste. Compared to existing edible flavor products, the leek and egg flavor can simulate the aroma of real leek and eggs and has good stability, thus resolving the problem that existing edible flavor products cannot meet the food industry's demand for leek and egg flavor. Furthermore, the preparation method of the leek and egg flavor provided by the present invention is simple and has broad market prospects.

Description

Technical Field

[0001] The embodiment of the present 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, flavorings, as essential food additives, are widely used to enhance the flavor and aroma of foods, satisfying consumers' demand for diverse tastes. Currently, flavorings are available in liquid, powder, microcapsule, and paste forms. Because flavorings are formulated with the aromas of natural foods, carefully blending natural, nature-identical, and synthetic flavors to create a variety of naturally occurring flavors, they have broad application prospects in a wide range of food categories, including beverages, biscuits, pastries, frozen foods, candy, seasonings, dairy products, canned foods, and alcohol.

[0003] Chives and eggs are a common and popular traditional food combination, with a unique flavor that is deeply loved by the public. However, the natural aroma components of chives and eggs are complex and volatile, and they are usually fried before consumption. This makes it difficult to maintain their original flavor characteristics and aroma intensity during food processing. In addition, existing food flavoring products generally do not have chive and egg flavors, which cannot meet the food industry's demand for chive and egg flavors. Therefore, developing a flavor that can simulate the aroma of authentic chives and eggs 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 proposed in the above background technology cannot meet the food industry's demand 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 essence comprises the following raw materials: leek and egg enzymolysate, reducing sugar, amino acid, spices, and flavor enhancer. The leek and egg enzymolysate is prepared by adding water to cooked leek and egg, beating the mixture into a slurry, performing enzymolysis, heating the mixture, maintaining the mixture for a period of time, and then cooling the mixture.

[0007] Preferably, the preparation method of the leek and egg enzymolyzate is as follows: 1 to 3 parts of cooked leek and egg are weighed by weight, 1 to 10 parts of water are added to mix and beat into a slurry, then 0.1% to 0.3% of a first enzyme preparation is added to enzymolyze for 10 to 15 minutes, and then 0.1% to 0.3% of a second enzyme preparation is added to enzymolyze for 15 to 60 minutes, and after the enzymolysis is completed, the temperature is raised to above 90°C, maintained for 10 to 15 minutes, and then cooled to room temperature to obtain the leek and egg enzymolyzate.

[0008] More 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 the leek and egg flavor comprising the following steps:

[0010] The leek and egg enzymatic hydrolysate, reducing sugar, amino acid, spices 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 essence.

[0011] Further preferably, in the preparation method of the leek and egg flavor, the stirring reaction temperature 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 sugars, amino acids, leek and egg enzymolyzates, spices, etc. as raw materials and utilizes the effect of the Maillard reaction to make the aroma of the leek and egg flavor natural and realistic, with a prominent characteristic aroma and a mellow and rich taste. Compared with existing edible flavor products, it can simulate the real leek and egg aroma and has good stability, solving the problem that existing edible flavor products cannot meet the demand for leek and egg flavor in the food industry. Moreover, the preparation method of the leek and egg flavor provided by the embodiment of the present invention is simple, and more importantly, all raw materials are natural, and the resulting 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 more clearly understood, 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 fall within the scope of protection of the embodiments of the present invention.

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

[0016] First, it's important to note that, in the prior art, flavors are typically artificially blended mixtures containing two or more, or even dozens, of spices (sometimes also containing a suitable solvent or carrier), each with a distinct aroma. Based on their intended use, they can be categorized into three main categories: daily flavors, edible flavors, and flavors for other uses. In the food industry, edible flavors, as an essential food additive, are widely used to enhance the flavor and aroma of food, satisfying consumers' demand for diverse tastes. Currently, flavorings are available in liquid, powder, microcapsule, and paste forms. Generally, flavorings can be categorized into the following: natural flavors, which are completely natural substances extracted from plants and animals (spices) in nature through physical methods; natural-equivalent flavors, which are obtained by chemically processing natural raw materials or artificially synthesized to be identical to natural flavorings; synthetic flavors, which are substances obtained through chemical methods such as artificial synthesis and have not yet been proven to exist in nature; flavors produced by microbial methods, which are obtained through microbial fermentation or enzymatic reactions; and reactive flavors, which are obtained by heating proteins and reducing sugars to produce a Maillard reaction. Because flavorings are based on the aroma of natural foods, they are carefully blended from natural, nature-equivalent, and synthetic flavors to create a variety of flavors with natural flavors. These flavors are suitable for beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, canned foods, and alcohol, among other food products, and have broad application prospects.

[0017] Secondly, leek and egg, a common and popular traditional food combination, are beloved for their unique flavor. The main ingredients of leek and egg are leeks and eggs. Leeks, also known as "yang-invigorating grass," are sweet, spicy, and warm in nature, boasting benefits such as stomachic, refreshing, antiperspirant, and kidney-tonifying properties. Leeks contain various vitamins and fiber, which warm the kidneys and liver, promoting gastrointestinal motility, aiding digestion, excreting toxins, and preventing constipation. Leeks also have a warming effect on the body, dissipating blood stasis, and nourishing the liver and kidneys. They are suitable for those suffering from cold hands and feet, lower abdominal coldness, and delayed menstruation. The pungent flavor of leeks also promotes blood circulation and dissipates blood stasis, offering some benefits for injuries such as trauma. Eggs, rich in high-quality protein, lecithin, vitamins, and minerals, can help boost immunity, promote growth and development, and improve memory. Stir-frying leeks and eggs together not only maximizes the nutritional value of both, but also boosts metabolism, enhances immunity, and improves 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 aroma of leek and egg is complex and volatile, and usually needs to be fried before consumption. It is difficult to maintain its original flavor characteristics and aroma intensity during food processing. Therefore, the development of a flavor that can simulate the aroma of real leek and egg and has good stability has important market value and application prospects.

[0019] In order to solve the problem that edible flavor products in the prior art cannot meet the food industry's demand 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 enzymolysates, 1-5 parts of reducing sugars, 1-3 parts of amino acids, 0-15 parts of spices, and 0-15 parts of flavor enhancers; wherein the leek and egg enzymolysates are prepared by mixing cooked leek and egg with water and beating the mixture 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, by adopting the raw materials such as reducing sugar, amino acid, leek and egg enzymolysate, spices, utilizes Maillard reaction to prepare leek and egg flavor, has realistic leek and egg aroma, rich aroma, coordinated and high stability, can meet the demand of food industry for leek and egg local flavor, it has important market value and application prospect as a kind of essence that can simulate real leek and egg aroma and good stability, solves the problem that existing edible flavor products exist and cannot meet the demand of food industry for leek and egg local flavor. And compared to cooked leek and egg (leek and egg aroma components are complex and volatile, usually need to be fried and eaten, and are difficult to maintain its original flavor characteristics and aroma intensity in food processing), can simulate real leek and egg aroma and good stability essence, meet the demand of food industry for leek and egg local flavor, have important market value and application prospect.

[0022] As another preferred embodiment of the embodiments of the present invention, the preparation method of the leek and egg enzymolyzate is as follows: 1 to 3 parts of cooked leek and eggs and 1 to 10 parts of water are weighed by weight, the cooked leek and eggs are mixed with water and beaten into a slurry, 0.1% to 0.3% of the first enzyme preparation is added for enzymolysis for 10 to 15 minutes, and then 0.1% to 0.3% of the second enzyme preparation is added for enzymolysis for 15 to 60 minutes, and after the enzymolysis is completed, the temperature is raised to above 90°C, maintained for 10 to 15 minutes, and then cooled to room temperature to obtain the leek and egg enzymolyzate.

[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 enzymatic hydrolysate 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 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 enzymatic hydrolysis leek eggs, perform enzymolysis for 10-15 minutes, then add 0.1%-0.3% of an enzyme preparation of egg in the enzymatic hydrolysis leek eggs, perform enzymolysis for 15-60 minutes, and after the enzymolysis is completed, heat the mixture to above 90°C, maintain the temperature 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, and are often referred to as reducing sugars. Natural reducing sugars are used. Among sugars, monosaccharides containing free aldehyde or ketone groups and disaccharides containing free aldehyde groups all have reducing properties. Reducing sugars primarily include glucose, fructose, galactose, lactose, and maltose. As an important carbohydrate, they are widely found in natural foods such as fruits, vegetables, honey, nuts, and dairy products. Reducing sugars, such as glucose and fructose, are particularly abundant in fruits such as grapes, citrus fruits, apples, and pears. 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 spices refer to a class of natural plant products 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 peppers, pepper, prickly ash, etc.; spices with a pungent effect, such as onions, leeks, 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 a coloring effect, such as turmeric, red pepper, saffron, etc. The specific selection is based on needs, and this is not limited here, but is only used 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 present invention, in the preparation method of the leek and egg enzymatic hydrolysate, the cooked leek and egg are typically prepared using leeks and eggs as the main ingredients. For specific cooking methods, reference can be made to prior art cooking methods. For example, the recipe can include 1 handful of leeks, 2 eggs, 1 teaspoon of cooking wine, 1 spoon of soy sauce, 1 teaspoon of sugar, and 1 teaspoon of salt. Alternatively, the recipe can include 50-150 grams of fresh leeks, 2 eggs, and appropriate amounts of cooking oil and salt. Alternatively, the recipe can include 2 eggs, 50 grams of leeks, 10 grams of dried shrimp, 15 grams of vegetable oil, 3 grams of ground ginger, 0.5 grams of salt, and 0.5 grams of MSG. During cooking, the leeks and eggs can be added simultaneously, or separately. For the simultaneous addition of the leeks and eggs, first wash and cut the leeks into sections, then stir the eggs evenly. After adding oil to a pan, add the leeks and egg mixture, add appropriate amounts of salt and other seasonings, and stir-fry until cooked. This simple cooking method not only preserves the nutrients of the ingredients but also allows the spicy flavor of the chives to blend perfectly with the fragrant egg. Alternatively, you can add the chives and eggs separately. To prepare the dish, pick and wash the chives, remove the roots, and cut into small pieces about 2 cm long. Place the eggs on a plate and set aside. Crack the eggs into a bowl, add a pinch of salt, and stir thoroughly with chopsticks until the egg mixture is lightly bubbly. Heat the oil in a wok and add the chopped chives. Stir-fry over high heat until softened and fragrant, releasing the juices. Move the stir-fried chives to one side of the wok or set aside (depending on the size of the wok). Pour the beaten eggs onto the other side of the wok. Once the eggs are set on one side, flip them over with a spatula and stir-fry the other side, or use a spatula to mix the eggs and chives together. Once the eggs are completely set and thoroughly mixed with the chives, stir-fry over high heat a few times to ensure even cooking. Adjust the amount of salt to taste and stir-fry until the mixture is evenly distributed.

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

[0034] The leek and egg enzymatic hydrolysate, reducing sugar, amino acid, spices 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 essence.

[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 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 enzymatic hydrolysis leek eggs, perform enzymolysis for 10-15 minutes, then add 0.1%-0.3% of an enzyme preparation of egg in the enzymatic hydrolysis leek eggs, perform enzymolysis for 15-60 minutes, and after the enzymolysis is completed, heat the mixture to above 90°C, maintain the temperature 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. In particular, it is suitable for use as a food additive in beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, canned foods, wine and other food fields to meet the food industry's demand 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] The invention discloses an essence, specifically a leek and egg essence, which 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 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 scallion powder, 2 parts of ginger powder, 0.5 parts of garlic powder, 1 part of HVP, and 3 parts of soy sauce to a reaction vessel. Stir and react at 100°C for 3 hours. After cooling, pass the reaction solution through a 40-mesh sieve to obtain a 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 the slurry into a reaction container, add 0.3% of cellulase and hydrolyze for 15 minutes, then add 0.3% of flavor protease and hydrolyze for 45 minutes. After the hydrolysis is completed, heat to 95°C, maintain for 15 minutes, then cool to room temperature and refrigerate for later use.

[0049] Example 2

[0050] The invention discloses an essence, specifically a leek and egg essence, which 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 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 parts of scallion powder, 2 parts of ginger powder, 0.5 parts of garlic powder, 1 part of monosodium glutamate, and 2 parts of soy sauce to a reaction vessel. Stir and react at 100°C for 3 hours. After cooling, pass the reaction solution through a 40-mesh sieve to obtain a 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 the slurry into a reaction container, add 0.25% of cellulase and hydrolyze for 15 minutes, then add 0.3% of flavor protease and hydrolyze for 60 minutes. After the hydrolysis 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 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 scallion powder, 1 part of ginger powder, 1 part of garlic powder, 1 part of yeast extract, and 1 part of soy sauce to a reaction vessel. Stir and react at 100°C for 3 hours. After cooling, pass the reaction solution through a 40-mesh sieve to obtain a leek and egg flavor.

[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 beat them into a slurry with a food processor. Pour the slurry into a reaction container, add 0.3% of cellulase and hydrolyze for 15 minutes, then add 0.25% of flavor protease and hydrolyze for 30 minutes. After the hydrolysis 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 were not added, other aspects were 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 was replaced by pectinase during the preparation of leek and egg enzymatic hydrolysate, everything else was 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 other steps are the same as Example 1.

[0073] Example 10

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

[0075] Example 11

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

[0077] Example 12

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

[0079] Example 13

[0080] The invention discloses an edible essence, in particular a leek and egg essence, which comprises the following raw materials: 55 parts of leek and egg enzymatic hydrolysates, 3 parts of glucose, 1 part of L-methionine, 1 part of scallion 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 enzymatic hydrolysate, 3 parts of glucose, 1 part of L-methionine, 1 part of green onion powder, and 3 parts of soy sauce to a reaction vessel, stir and react at 90°C for 4 hours, cool, and 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 and water, and beat them into a slurry with a food processor. Pour the slurry into a reaction container, add 0.1% of cellulase and hydrolyze for 10 minutes, then add 0.1% of flavor protease and hydrolyze for 10 minutes. After the hydrolysis is completed, heat to 90°C, maintain for 10 minutes, then cool to room temperature and refrigerate for later use.

[0085] Example 14

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

[0087] Example 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 processes were the same as those in Example 11.

[0091] Example 17

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

[0093] Example 18

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

[0095] Example 19

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

[0097] Example 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] Example 21

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

[0101] Example 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 following steps are: weigh 1 part of cooked leek and egg and 10 parts of water, mix the leek and egg and water, and beat them into a slurry with a food processor, pour the mixture into a reaction container, add 0.3% of cellulase for enzymolysis for 10 minutes, and then add 0.1% of flavor protease for enzymolysis for 10 minutes, and after the enzymolysis is completed, heat the mixture to 100° C., maintain the temperature for 15 minutes, then cool the mixture to room temperature, and refrigerate for later use.

[0103] Example 23

[0104] Compared with Example 11, the preparation method of the leek and egg enzymolyzate is the same as Example 11, except that the following steps are: weigh 3 parts of cooked leek and egg and 10 parts of water, mix the leek and egg and water, and beat them into a slurry with a food processor, pour the mixture into a reaction container, add 0.3% of cellulase and enzymolyze for 15 minutes, then add 0.3% of flavor protease and enzymolyze for 60 minutes, and after the enzymolysis is completed, heat the mixture to 95°C, maintain for 10 minutes, then cool to room temperature, and refrigerate for later use.

[0105] Example 24

[0106] Compared with Example 11, the preparation method of the leek and egg enzymolyzate is the same as Example 11, except that the following steps are: weigh 2 parts of cooked leek and egg and 5 parts of water, mix the leek and egg and water, beat them into a slurry with a food processor, pour the mixture into a reaction container, add 0.3% of cellulase and enzymolyze for 15 minutes, then add 0.3% of flavor protease and enzymolyze for 60 minutes, heat the mixture to 91°C after the enzymolysis is completed, maintain the temperature for 10 minutes, then cool to room temperature, and refrigerate for later use.

[0107] Performance testing

[0108] In order to further test the performance of the samples, the cooked leek and egg in Example 1 is used as Comparative Example 1, and the commercially available flavor product is used 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 for Food Flavors" (GB 30616-2020). The flavor evaluation results showed that the aroma of the leek and egg flavor samples in Examples 1-3 was natural and realistic, with 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 determination method of the stability of the thousand-fold dilution in the "National Food Safety Standard for Food Flavoring" (GB 30616-2020), a 72h test (arbitration method) is specifically adopted, 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 them to dissolve them completely. After cooling, move it into a volumetric flask and dilute it to the scale with distilled water to obtain 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. 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 essences in Example 1, Example 2, Example 3 and Comparative Example 2 passed the 72-hour test. After standing for 72 hours, there should be no floating oil on the surface of the solution and no precipitation at the bottom.

[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, which were placed in a 70°C constant temperature box to destroy the aroma. A perfume appraiser was invited to record the initial aroma as 100%, and the samples were placed in the constant temperature box for 2 hours, 5 hours, and 20 hours to test the aroma preservation. The specific test results are shown in Table 1.

[0112] Table 1 Aroma lasting 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, the leek and egg flavor 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 flavor sample prepared was used as Comparative Example 3 to compare with the leek and 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. The fabric was then 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 Table 2 data, the embodiment of the present invention utilizes the raw materials such as reducing sugar, amino acid, leek and egg enzymolyte, spices, and utilizes Maillard reaction to prepare leek and egg flavor, wherein, Maillard reaction is also known as non-enzyme browning reaction, is a kind of non-enzyme browning that is widely present in food industry, is the reaction between carbonyl compound (reducing sugar) and amino compound (amino acid and protein), finally generates brown or even black macromolecular substance melanoidin or claims pseudo-melanotin through complicated process, therefore also known as carbonyl-amine reaction. It can be seen that after reducing sugar and amino acid consumption are halved, the Maillard reaction effect reduces, and the stability effect of prepared sample also reduces, therefore, adding the reducing sugar, amino acid of specific mass ratio, reaches excellent lasting fragrance effect. Select any one of reducing sugar, amino acid as molecule 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, 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, the leek and egg flavor obtained is natural and lifelike, the characteristic fragrance is outstanding, and the mouthfeel is mellow and rich, and more importantly, all raw materials are natural, and the preparation is simple, and the leek and egg flavor obtained is also natural. 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 ingredients used in this invention, such as soy sauce, HVP, MSG, I+G, and yeast extract, are all commercially available. For example, HVP is a hydrolyzed vegetable protein seasoning powder. Specifically, you can use Kexing HVP-01's Aipu acid hydrolyzed (soy) vegetable protein seasoning powder, or Qingdao Hezhan Biotechnology Co., Ltd.'s Aipu hydrolyzed vegetable protein food-grade flavor enhancer HVP. The specific flavor enhancer is selected based on your needs and is not limited here. I+G, also known as disodium nucleotide, is a new generation of nucleotide-based food flavor enhancers that can be added directly to foods to enhance their flavor. It is a key flavoring ingredient in instant noodle seasoning packets, condiments such as chicken bouillon, chicken powder, and enhanced soy sauce. It can be mixed with monosodium glutamate (MSG) in an amount of approximately 2%-5% of the MSG. Yeast extract is derived from food-grade yeast, using either yeast enzymes or added food-grade enzymes to hydrolyze and autolyze (which can then be separated and extracted). It is rich in soluble components of yeast cells, such as amino acids, peptides, and polypeptides. Yeast extract is a food ingredient as defined in GB2760 and GB14880-2012. The above are all common food additives, and the specific choice will be based on your needs. This article will not elaborate on these.

[0121] The above describes in detail the preferred embodiments of the present invention, and describes 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. Within the scope of knowledge possessed by ordinary technicians in this field, various changes can be made 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 essence comprises the following raw materials in parts by weight: 30-80 parts of leek and egg enzymolysates, 1-5 parts of reducing sugars, 1-3 parts of amino acids, 0-15 parts of spices, and 0-15 parts of flavor enhancers; wherein the leek and egg enzymolysates are prepared by taking cooked leek and egg as raw materials, adding water, mixing and beating into a slurry, then performing enzymolysis, then heating to above 90°C and maintaining for 10-15 minutes, and then cooling; the preparation method of the leek and egg enzymolysates is as follows: weighing 1-3 parts of cooked leek and egg in parts by weight, adding 1-10 parts of water, mixing and beating into a slurry, then adding 0.1%-0.3% of a first enzyme preparation, enzymolyzing for 10-15 minutes, and then adding 0.1%-0.3% of a first enzyme preparation, and performing enzymolysis for 10-15 minutes. % of the second enzyme preparation is enzymatically hydrolyzed for 15 to 60 minutes. After the enzymatic hydrolysis is completed, the temperature is raised to above 90°C, maintained for 10 to 15 minutes, and then cooled to room temperature to obtain a leek and egg hydrolysate; the first enzyme preparation is selected from one or two of pectinase and cellulase; the second enzyme preparation is selected from one or two of flavor protease and papain; the reducing sugar is selected from one or more of glucose, xylose, lactose, maltose, and fructose syrup; 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; the leek and egg essence is prepared by stirring the raw materials at 90 to 110°C for 1 to 4 hours.

2. The leek and egg flavor according to claim 1, characterized in that The spices are selected from one or more of onions, ginger and garlic.

3. The leek and egg flavor according to claim 2, characterized in that The flavor enhancer is selected from any one or more of soy sauce, HVP, MSG, yeast extract, and I+G.

4. A method for preparing the leek and egg flavor according to any one of claims 1 to 3, characterized in that: The following steps are involved: The leek and egg enzymatic hydrolysate, reducing sugar, amino acid, spices 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 essence.

5. The preparation method of leek and egg flavor according to claim 4, characterized in that, In the preparation method of the leek and egg essence, the temperature of the stirring reaction is 98-103°C.