Barbecue-flavor salty essence and preparation method thereof

Abstract

The invention belongs to the technical field of food industry, and particularly relates to barbecue-flavor salty essence and a preparation method thereof. The barbecue-flavor salty essence comprises the following components: an enzymolysis protein substrate, a flavor body, a special flavor substance, a spice compound and a carrier. According to the barbecue-flavor salty essence provided by the invention, a single HVP or yeast extract substrate is abandoned, and a double-protein enzymolysis compound substrate is adopted, so that a rich and mellow'delicate flavor 'base flavor and subtle nut fragrance are provided, and the barbecue-flavor salty essence is smoother in mouth feel and is more natural and healthy.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food industry, and particularly relates to a barbecue flavor salty flavor essence and a preparation method thereof. BACKGROUND

[0002] The salty flavor essence is an important flavoring raw material in the modern food industry, which is widely used in the fields of instant food, meat products, snack foods, and compound flavoring materials, to enhance and modify the flavor profile of products, and provide a pleasant sensory experience of meat aroma, fish freshness, and roasting aroma. The preparation technology mainly includes flavoring art, thermal reaction technology, biotechnology (such as enzymatic hydrolysis and fermentation), and their combinations.

[0003] At present, the traditional salty flavor essence, especially the thermal reaction type essence, is mostly prepared by using single type of animal protein (such as pork, chicken, beef) or plant protein (such as soybean protein) as a substrate through enzymatic hydrolysis and Maillard reaction. Although such technology is quite mature, the flavor essence prepared by the technology tends to be single and lack of levels, and is difficult to simulate the complex natural high soup compound flavor.

[0004] In addition, the existing thermal reaction essence generally has the defects of easy loss of volatile flavor substances and poor stability to heat processing (such as sterilization, frying, and baking). This leads to a serious loss of top notes and a short lingering time of the food added with such essence after the high-temperature process, and finally the product has insufficient flavor intensity. In order to solve the stability problem, some technologies use microencapsulation embedding process, but the process is often used as an independent post-processing step, and is not systematically integrated with the flavor creation process of the essence, which is complicated and sometimes covers up the main flavor.

[0005] In terms of flavor enhancement, the conventional method is to directly add chemically synthesized taste nucleotides (I+G), MSG, and the like to improve the umami flavor, but such a way brings a direct and single umami flavor, which lacks the soft, full, and layered aftertaste brought by natural food materials. SUMMARY

[0006] To solve the above problems, the present application provides a barbecue flavor salty flavor essence, which comprises an enzymatic protein base, a flavor body, a characteristic flavor substance, a spice compound, and a carrier.

[0007] Further, the enzymatic protein base comprises mushroom enzymatic hydrolysate and chickpea enzymatic hydrolysate.

[0008] Further, the flavor body comprises yeast extract, thermal reaction meat flavor base, and powdered soy sauce.

[0009] Further, the characteristic flavor substance comprises apple wood smoke spray-dried powder, Yunnan small leaf black tea extract, Italian black vinegar powder, plum powder, and smoked red bell pepper powder.

[0010] Further, the spice compound includes garlic powder, onion powder, black pepper powder, and Chipotle chili powder.

[0011] Further, the carrier includes sodium glutamate, disodium inosinate, disodium succinate, and maltodextrin.

[0012] The application also provides a preparation method of the above-mentioned salty flavor essence, including the following steps:

[0013] (1) raw material pretreatment:

[0014] Enzymatic preparation: mushroom powder and chickpea powder are respectively dissolved in water, pH and temperature are adjusted, and compound protease is added for enzymolysis. After the enzymolysis is completed, sterilization and spray drying are performed to obtain flavor-rich enzymolysis powder;

[0015] Maillard reaction to prepare a fragrance base: amino acids, sugars, yeast extract, and thiamine are mixed in an aqueous phase, and a controlled-time and controlled-temperature thermal reaction is performed at a specific pH and temperature to generate strong meat flavor, and then spray drying is performed to form a powder;

[0016] Black tea extract preparation: a concentrated solution is obtained by low-temperature water extraction or ethanol extraction of the Zhengshan Xiaozhong black tea, and then spray drying is performed to form a powder to retain its unique smoky aroma;

[0017] (2) mixing process:

[0018] Initial mixing: a large amount of carrier maltodextrin is placed in a three-dimensional motion mixer;

[0019] Trace component premixing: disodium inosinate, disodium succinate, and Chipotle chili powder are preliminarily manually premixed with an equal amount of yeast extract or enzymolysis product;

[0020] (3) staged feeding and mixing:

[0021] First stage: the preliminarily mixed trace components are slowly added to the running three-dimensional mixer, and the maltodextrin is fully mixed for 15 minutes;

[0022] Second stage: the enzymatic protein base and flavor body are added and mixed for 20 minutes;

[0023] Third stage: the characteristic flavoring substances and the spice compound are finally added, and mixing is performed for another 15 minutes.

[0024] The application has the following beneficial effects:

[0025] The barbecue flavor salty flavor essence provided by the present application discards a single HVP or yeast extract base, adopts a double-protease hydrolysis compound base, provides a rich and mellow "umami" base flavor and a subtle nutty aroma, a smoother taste, and is more natural and healthy. DETAILED DESCRIPTION

[0026] The various exemplary embodiments of the present application will now be described in detail, and the methods in the examples are all conventional methods unless otherwise specified, and the reagents are all conventional commercially available reagents or reagents prepared by conventional methods unless otherwise specified. This detailed description should not be considered as limiting the present application, but should be understood as a more detailed description of certain aspects, characteristics and embodiments of the present application.

[0027] It should be understood that the terms described in the present application are only for describing the specific embodiments, and are not used to limit the present application. In addition, for the numerical range in the present application, it should be understood that each intermediate value between the upper limit and the lower limit of the range is also specifically disclosed. Each smaller range between any stated value or intermediate value in the stated range, and any other stated value or intermediate value in the stated range, is also included in the present application. The upper limit and the lower limit of these smaller ranges can be independently included or excluded from the range.

[0028] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present application pertains. Although preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present application. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials in connection with which the documents are cited. In the case of conflict between the content of this specification and that of any document incorporated herein by reference, the content of this specification prevails.

[0029] Many modifications and variations of the present application described in the specification will be apparent to those skilled in the art without departing from the scope or spirit of the present application. Other embodiments of the present application will be apparent to those skilled in the art from the specification. The specification and examples of the present application are merely illustrative.

[0030] As used herein, "comprise", "comprising", "have", "having", "include", "including", "contain", "containing", and the like, are open-ended terms that are intended to mean including, but not limited to.

[0031] The flavor formula is shown in Table 1.

[0032] Table 1 Flavor formula

[0033]

[0034] Preparation process of the flavor of Example 1

[0035] (1) Raw material pretreatment:

[0036] Enzymatic hydrolysate preparation: mushroom powder and chickpea powder were dissolved in water respectively, pH and temperature were adjusted, and complex protease was added for enzymatic hydrolysis. After the end of enzymatic hydrolysis, sterilization and spray drying were carried out to obtain the flavor-rich enzymatic hydrolysate powder;

[0037] Maillard reaction for preparing flavor base: amino acids, sugars, yeast extract, thiamine were mixed in aqueous phase, and time-temperature controlled thermal reaction was carried out at a specific pH and temperature to generate strong meat flavor, and then spray dried into powder;

[0038] Black tea extract preparation: Zhengshan Xiaozhong black tea was extracted by low-temperature water extraction or ethanol extraction to obtain concentrated liquid, which was then spray dried into powder to retain its unique smoky aroma;

[0039] (2) Mixing process:

[0040] Initial mixing: a large amount of carrier malt dextrin was put into a three-dimensional motion mixer;

[0041] Trace component premixing: nucleotide disodium, succinate disodium, Chipotle chili powder were preliminarily mixed with an equal amount of yeast extract or enzymatic hydrolysate by hand;

[0042] (3) Subsection feeding and mixing:

[0043] First stage: the trace components premixed by initial mixing were slowly added into the running three-dimensional mixer, and mixed with malt dextrin for 15 minutes;

[0044] Second stage: enzymatic protein base and flavor body were added and mixed for 20 minutes;

[0045] Third stage: finally, special flavor substances and spice compound were added and mixed for another 15 minutes.

[0046] The above-described embodiments are only preferred modes of the present application, and do not limit the scope of the present application. Without departing from the design spirit of the present application, various modifications and improvements to the technical solutions of the present application made by those skilled in the art shall fall within the protection scope determined by the claims of the present application.

Claims

1. A barbecue-flavored savory flavoring, characterized in that, The components include an enzymatically hydrolyzed protein base, flavor matrix, characteristic flavor substances, spice blends, and a carrier.

2. The savory flavoring according to claim 1, characterized in that, The enzymatically hydrolyzed protein base includes mushroom hydrolysate and chickpea hydrolysate.

3. The savory flavoring according to claim 1, characterized in that, The flavor matrix comprises yeast extract, thermally reacted meat flavor base, and powdered soy sauce.

4. The savory flavoring according to claim 1, characterized in that, The distinctive flavor compounds include applewood smoke liquid spray-dried powder, Lapsang Souchong black tea extract, Italian balsamic vinegar powder, plum powder, and smoked red bell pepper powder.

5. The savory flavoring according to claim 1, characterized in that, The spice blend includes garlic powder, onion powder, black pepper powder, and Chipotle chili powder.

6. The savory flavoring according to claim 1, characterized in that, The carrier includes monosodium glutamate, disodium nucleotide, disodium succinate, and maltodextrin.

7. The method for preparing the savory flavoring as described in claims 1-6, characterized in that, Includes the following steps: (1) Raw material pretreatment: Preparation of enzymatic hydrolysate: Mushroom powder and chickpea powder were dissolved in water separately, and the pH and temperature were adjusted. A complex protease was then added for enzymatic hydrolysis. After enzymatic hydrolysis, the mixture was sterilized and spray-dried to obtain a flavorful enzymatic hydrolysate powder. Maillard reaction preparation of flavor base: amino acids, sugars, yeast extracts and thiamine are mixed in an aqueous phase and subjected to a time- and temperature-controlled thermal reaction at a specific pH and temperature to generate a strong meaty flavor, which is then spray-dried into powder; Preparation of black tea extract: The concentrated liquid of Lapsang Souchong black tea is obtained by low-temperature water extraction or ethanol extraction, and then spray-dried into powder to retain its unique smoky aroma; (2) Mixing process: Initial mixing: A large amount of carrier maltodextrin is placed into a three-dimensional motion mixer; Trace component premixing: Disodium nucleotide, disodium succinate, Chipotle pepper powder and an equal amount of yeast extract or enzymatic hydrolysate are premixed by hand. (3) Segmented feeding and mixing: First stage: Slowly add the premixed trace ingredients to the running three-dimensional mixer and mix thoroughly with the malt paste for 15 minutes; Second stage: Add the hydrolyzed protein base and flavoring agent and mix for 20 minutes; Third stage: Finally, add the special flavor ingredients and spice blend, and mix for another 15 minutes.

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