CN112956673A - Plant pork flavor flavoring and preparation method and application thereof - Google Patents
Plant pork flavor flavoring and preparation method and application thereof Download PDFInfo
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- CN112956673A CN112956673A CN202110340373.3A CN202110340373A CN112956673A CN 112956673 A CN112956673 A CN 112956673A CN 202110340373 A CN202110340373 A CN 202110340373A CN 112956673 A CN112956673 A CN 112956673A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a vegetal pork flavor flavoring, which comprises the following raw materials in parts by weight: 5-25 parts of hydrolyzed soybean protein, 0.3-3 parts of yeast extract, 0.5-10 parts of cysteine-Armadrel reeds, 0.5-8 parts of amino acid, 1-10 parts of reducing sugar, 1-7 parts of vegetable oil, 2-11 parts of spice, 0-2 parts of garlic essential oil, 0.5-3 parts of thiamine hydrochloride, 0-8 parts of soy sauce and 30-70 parts of water. The preparation method comprises the following steps: (1) weighing the raw materials; (2) mixing, adjusting pH to 4.0-8.5, heating, stirring, and cooling. According to the invention, hydrolyzed soybean protein is used as a main raw material, and cysteine-Amadori heavy discharge (Cys-Amadori), amino acid, reducing sugar, spice and vegetable oil are combined for thermal reaction, so that the prepared pork-flavor flavoring has the advantages of good nutrition and health, strong fragrance of stewed pork and has good stability when being applied to thermally processed food.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a vegetal pork flavor flavoring and a preparation method and application thereof.
Background
China is a big country for pork production and consumption, and the pork flavor is deeply loved by the Chinese. At present, pork flavor spices are widely applied to convenient and fast food such as ham sausages, luncheon meat, quick-frozen dumplings, Chinese dishes and the like, and the market demand is large.
At present, domestic pork-flavor spices are mainly prepared by using enzymolysis products of pork or bones, pork fat, additional amino acid and additional reducing sugar through a thermal reaction method, for example, CN105495526A discloses a method for preparing pork-flavor essence by using a pork bone marrow extract as a raw material. During the thermal reaction, reactions that occur mainly include maillard reactions and fat oxidation reactions. The maillard reaction is caused by the reaction of an amino compound and a reducing sugar, and flavor substances such as sulfur-containing heterocyclic rings, nitrogen-containing heterocyclic rings, oxygen-containing heterocyclic rings and the like can be generated, so that the basic flavor of the meat is formed. The fat oxidation reaction is caused by the oxidation reaction of fatty acid contained in the fat, and carbonyl flavor substances such as aldehydes, ketones, acids and the like can be generated, which contribute to the characteristic flavor of different animal meat. Meanwhile, the carbonyl compounds oxidized and degraded by the fat can also participate in Maillard reaction to generate new heterocyclic compounds, which is beneficial to the formation of the final ideal meat flavor.
In recent years, the number of people with low fat and vegetarian foods has increased with the increased health awareness. Consequently, in order to meet the needs of the food industry, the preparation of vegetable-based meat-flavored seasonings (i.e., without using any animal-derived raw materials) is a great trend. CN106579291A discloses a vegetarian meat essence, which is prepared from the following raw materials in parts by weight: 20-35% of a plant protein hydrolysate sample, 8-12 parts of plant oil, 0-2 parts of taurine, 0-2 parts of DL-methionine, 0.5-2 parts of L-cysteine, 6-10 parts of glucose, 3-6 parts of white granulated sugar, 3-6 parts of monosodium glutamate, 0-2 parts of I + G and 18-24 parts of water, and then carrying out thermal reaction to prepare the vegetarian meat essence product. In the preparation of meat flavors using thermal reactions, the maillard reaction of cysteine plays a key role in the production of sulfur-containing meat flavor compounds, but during the initial maillard reaction, cysteine and reducing sugars will first combine to form a 2-alkylthiazolidinecarboxylic acid intermediate, the presence of which inhibits the subsequent maillard reaction and the production of sulfur-containing meat flavor compounds. As the prior patent technology (such as the patent) usually directly uses cysteine as a raw material to carry out thermal reaction, the cysteine can not effectively react to generate meat flavor compounds, so that the meat flavor intensity of the obtained product is not enough, and the meat flavor or the prepared essence is used for making up at the later stage.
Disclosure of Invention
In view of the above, the present invention aims to provide a vegetal pork-flavor flavoring, a preparation method thereof and an application thereof, so as to solve the deficiencies in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a vegetal pork flavor flavoring comprises the following raw materials in parts by weight: 5-25 parts of hydrolyzed soybean protein, 0.3-3 parts of yeast extract, 0.5-10 parts of cysteine-Armadrel reeds, 0.5-8 parts of amino acid, 1-10 parts of reducing sugar, 1-7 parts of vegetable oil, 2-11 parts of spice, 0-2 parts of garlic essential oil, 0.5-3 parts of thiamine hydrochloride, 0-8 parts of soy sauce and 30-70 parts of water.
The invention has the beneficial effects that: the obtained plant pork flavor flavoring has harmonious pork stewing flavor, mellow taste, and high pork stewing identification degree.
Further, the hydrolyzed soybean protein is prepared by mixing (1-10) by mass ratio of acid hydrolyzed soybean protein and (0.5-2) by mass ratio of enzymatic hydrolyzed soybean protein. Wherein, the soybean protein is hydrolyzed by acid method by adopting a commercial product; the enzymatic hydrolysis soybean protein is prepared by performing enzymolysis on soybean meal or soybean protein isolate at 40-60 ℃ for 2-25h and pH of 5.0-8.5, wherein the enzyme is a mixture of papain (accounting for 0.1-2% w/w of the soybean protein), alkaline protease (accounting for 0.1-5% w/w of the soybean protein), trypsin (accounting for 0.1-5% w/w of the soybean protein) and flavourzyme (accounting for 0.1-5% w/w of the soybean protein), and the enzyme-substrate ratio is 1: 5-15.
The further technical scheme has the advantages that the selected hydrolyzed soybean protein has good delicate flavor and mellow taste, and the product has rich and full taste and aroma.
Further, the preparation method of the cysteine-alfuderi reeds comprises the following steps: mixing L-cysteine and xylose according to the molar ratio of (10:1) - (1:10), adding phosphate buffer solution to adjust the pH value to 4.8-6.5, reacting at 50 ℃ for 20-120min, performing rotary evaporation to obtain a viscous substance, then reacting at 60-100 ℃ for 20-180min, and performing freeze drying to obtain the cysteine-Amoderrel heavy extract. Furthermore, the concentration of L-cysteine is 0.1-3mol/L after adding phosphate buffer.
The preparation method has the advantages of being high in yield of the AMODERY reeds, free of any organic solvent and chemical reagent, environment-friendly and good in food safety.
Further, the amino acid comprises the following raw materials in parts by weight: 1-3 parts of glutamic acid, 0.5-4 parts of glycine, 0.5-3 parts of methionine, 0.5-3 parts of alanine, 0-3 parts of leucine, 0-3 parts of phenylalanine, 0-3 parts of arginine and 0-3 parts of lysine.
The further technical scheme has the beneficial effects that the product prepared from the amino acid selected by the invention has harmonious and rich meat flavor.
Further, the reducing sugar comprises the following raw materials in parts by weight: 2-7 parts of xylose, 1-4 parts of glucose, 0-5 parts of arabinose and 0-2 parts of ribose.
The further technical scheme has the beneficial effects that the reducing sugar selected by the invention is cheap and easy to obtain, is monosaccharide, has high reaction activity, and the obtained thermal reaction essence has mellow and full fragrance.
Further, the vegetable oil comprises the following raw materials in parts by weight: 2-7 parts of palm oil, 1-6 parts of soybean oil and 0-6 parts of olive oil.
The vegetable oil selected by the invention is common cooking oil for families and food industry, is cheap and easy to obtain, and the obtained product has rich fragrance and high pork stewing taste identification degree.
Further, the spice comprises the following raw materials in parts by weight: 1.5-10 parts of star anise, 1-5 parts of fennel, 1-5 parts of pepper, 1-5 parts of cassia bark, 1-5 parts of myrcia, 1-4 parts of tsaoko amomum fruit, 0.1-1 part of scallion powder, 0.1-1 part of ginger powder and 0.1-1 part of garlic powder.
The spicy materials selected by the further technical scheme have the beneficial effects that the purposes of covering peculiar smell, endowing the characteristic spicy flavor of real stewed pork and enhancing the flavor of stewed meat can be achieved.
A preparation method of a botanical pork flavor flavoring specifically comprises the following steps:
(1) weighing the raw materials according to the weight parts of the vegetable pork flavor flavoring;
(2) mixing the above materials, adjusting pH to 4.0-8.5, heating, stirring, and cooling to obtain vegetable pork flavor flavoring agent.
Further, in the step (2), the temperature of heating and stirring is 90-140 ℃, the speed is 100-; the cooling is carried out to 18-55 ℃, preferably 18-40 ℃.
The further technical scheme has the beneficial effects that through heating and stirring, the raw materials are favorably and fully mixed and the Maillard reaction is effectively carried out, so that the product full of pork fragrance is obtained.
The invention also claims application of the plant pork-flavor flavoring or the plant pork-flavor flavoring prepared by the preparation method in preparation of heat processed food.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
according to the invention, hydrolyzed soybean protein is used as a main raw material, and cysteine-Amadori heavy discharge (Cys-Amadori), amino acid, reducing sugar, spice and vegetable oil are combined for thermal reaction, so that the prepared pork-flavor flavoring has the advantages of good nutrition and health, strong fragrance of stewed pork and has good stability when being applied to thermally processed food.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The vegetable pork-flavor flavoring comprises the following raw materials by weight: 5kg of hydrolyzed soybean protein, 0.3kg of yeast extract, 0.5kg of cysteine-Armadrel heavy discharge, 0.5kg of amino acid, 1kg of reducing sugar, 1kg of vegetable oil, 2kg of spice, 0.5kg of thiamine hydrochloride and 30kg of water;
wherein the hydrolyzed soybean protein is prepared by mixing acid hydrolyzed soybean protein and enzyme hydrolyzed soybean protein in a mass ratio of 1: 0.5; specifically, the soybean protein is hydrolyzed by an acid method by adopting a commercial product; the enzymatic hydrolysis of soybean protein is prepared by adopting soybean protein isolate for enzymolysis, the enzymolysis temperature is 50 ℃, the time is 10 hours, the pH is 5.6, the used enzymes are a mixture of papain (accounting for 1% w/w of the soybean protein), alkaline protease (accounting for 1% w/w of the soybean protein), trypsin (accounting for 2% w/w of the soybean protein) and flavourzyme (accounting for 1% w/w of the soybean protein), and the enzyme-substrate ratio is 1: 5;
the preparation method of the cysteine-AMODORY reeds comprises the following steps: mixing L-cysteine and xylose at a molar ratio of 10:1, adding phosphate buffer solution to adjust pH to 4.8, reacting at 50 deg.C for 120min, rotary evaporating to obtain viscous substance, reacting at 100 deg.C for 60min, and freeze drying to obtain cysteine-Amoderm heavy extract; wherein, after the phosphate buffer solution is added, the concentration of the L-cysteine is 0.1 mol/L;
every 0.5kg of amino acid comprises 0.2kg of glutamic acid, 0.1kg of glycine, 0.1kg of methionine and 0.1kg of alanine;
every 1kg of reducing sugar comprises 0.7kg of xylose and 0.3kg of glucose;
every 3kg of vegetable oil comprises 2kg of palm oil and 1kg of soybean oil;
each 6.8kg of spice comprises 1.5kg of star anise, 1kg of fennel, 1kg of pepper, 1kg of cassia bark, 1kg of myrcia, 1kg of tsaoko amomum fruit, 0.1kg of onion powder, 0.1kg of ginger powder and 0.1kg of garlic powder.
The preparation method of the vegetable pork-flavor flavoring specifically comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) mixing the raw materials, adjusting pH to 4.0, heating to 90 deg.C, stirring at 140r/min for 240min, and cooling to 25 deg.C to obtain vegetable pork flavor flavoring.
Example 2
The vegetable pork-flavor flavoring comprises the following raw materials by weight: 25kg of hydrolyzed soybean protein, 3kg of yeast extract, 10kg of cysteine-Armadrel heavy discharge, 8kg of amino acid, 10kg of reducing sugar, 7kg of vegetable oil, 11kg of spice, 2kg of garlic essential oil, 3kg of thiamine hydrochloride, 8kg of soy sauce and 70kg of water;
wherein the hydrolyzed soybean protein is prepared by mixing acid hydrolyzed soybean protein and enzyme hydrolyzed soybean protein in a mass ratio of 1: 1; specifically, the soybean protein is hydrolyzed by an acid method by adopting a commercial product; the enzymatic hydrolysis of soybean protein is prepared by adopting soybean meal for enzymolysis, the enzymolysis temperature is 60 ℃, the time is 20h, the pH is 8, the used enzymes are a mixture of papain (accounting for 1% w/w of the soybean protein), alkaline protease (accounting for 2% w/w of the soybean protein), trypsin (accounting for 1% w/w of the soybean protein) and flavourzyme (accounting for 1% w/w of the soybean protein), and the enzyme base ratio is 1: 15;
the preparation method of the cysteine-AMODORY reeds comprises the following steps: mixing L-cysteine and xylose at a molar ratio of 1:10, adding phosphate buffer solution to adjust pH to 6.5, reacting at 50 deg.C for 20min, rotary evaporating to obtain viscous substance, reacting at 60 deg.C for 180min, and freeze drying to obtain cysteine-Amoderm heavy extract; wherein, after the phosphate buffer solution is added, the concentration of the L-cysteine is 2 mol/L;
every 25kg of amino acids comprise 3kg of glutamic acid, 4kg of glycine, 3kg of methionine, 3kg of alanine, 3kg of leucine, 3kg of phenylalanine, 3kg of arginine and 3kg of lysine;
every 16kg of reducing sugar comprises 7kg of xylose, 4kg of glucose and 5kg of arabinose;
each 19kg of vegetable oil comprises 7kg of palm oil, 6kg of soybean oil and 6kg of olive oil;
each 37kg of spice comprises 10kg of star anise, 5kg of fennel, 5kg of pepper, 5kg of cassia bark, 5kg of bay leaf, 4kg of tsaoko cardamon, 1kg of onion powder, 1kg of ginger powder and 1kg of garlic powder.
The preparation method of the vegetable pork-flavor flavoring specifically comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) mixing the raw materials, adjusting pH to 8.5, heating to 140 deg.C, stirring at 280r/min for 2min, and cooling to 35 deg.C to obtain vegetable pork flavor flavoring.
Example 3
The vegetable pork-flavor flavoring comprises the following raw materials by weight: 17kg of hydrolyzed soybean protein, 2kg of yeast extract, 4kg of cysteine-Armadrel heavy discharge, 4kg of amino acid, 6kg of reducing sugar, 2kg of vegetable oil, 2kg of spice, 1kg of thiamine hydrochloride and 45kg of water;
wherein the hydrolyzed soybean protein is prepared by mixing acid hydrolyzed soybean protein and enzyme hydrolyzed soybean protein in a mass ratio of 5: 1; specifically, the soybean protein is hydrolyzed by an acid method by adopting a commercial product; the enzymatic hydrolysis soybean protein is prepared by carrying out enzymolysis on soybean meal, wherein the enzymolysis temperature is 55 ℃, the time is 18h, the pH is 7.5, the used enzymes are a mixture of papain (accounting for 2% w/w of the soybean protein), alkaline protease (accounting for 2% w/w of the soybean protein), trypsin (accounting for 0.2% w/w of the soybean protein) and flavourzyme (accounting for 1.5% w/w of the soybean protein), and the enzyme-substrate ratio is 1: 12;
the preparation method of the cysteine-AMODORY reeds comprises the following steps: mixing L-cysteine and xylose at a molar ratio of 7:1, adding phosphate buffer solution to adjust pH to 6.0, reacting at 50 deg.C for 60min, rotary evaporating to obtain viscous substance, reacting at 80 deg.C for 120min, and freeze drying to obtain cysteine-Amoderm heavy extract; wherein, after the phosphate buffer solution is added, the concentration of the L-cysteine is 0.8 mol/L;
every 9kg of amino acid comprises 1.5kg of glutamic acid, 3kg of glycine, 1.5kg of methionine, 0.5kg of alanine, 0.5kg of leucine, 1kg of phenylalanine, 0.5kg of arginine and 0.5kg of lysine;
every 6kg of reducing sugar comprises 3kg of xylose, 2kg of glucose and 1kg of ribose;
each 10kg of the vegetable oil comprises the following raw materials by weight: 5kg of palm oil, 2kg of soybean oil and 3kg of olive oil;
each 16.65kg of spice comprises 6kg of star anise, 2kg of fennel, 2kg of pepper, 2kg of cassia bark, 2kg of myrcia, 2kg of tsaoko amomum fruit, 0.2kg of onion powder, 0.2kg of ginger powder and 0.25kg of garlic powder.
The preparation method of the vegetable pork-flavor flavoring specifically comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) mixing the raw materials, adjusting pH to 7.0, heating to 140 deg.C, stirring at 310r/min for 20min, and cooling to 40 deg.C to obtain vegetable pork flavor flavoring.
Example 4
The vegetable pork-flavor flavoring comprises the following raw materials by weight: 15kg of hydrolyzed soybean protein, 2kg of yeast extract, 6kg of cysteine-Armadrel heavy discharge, 4kg of amino acid, 5kg of reducing sugar, 5kg of vegetable oil, 2kg of spice, 0.2kg of garlic essential oil, 1kg of thiamine hydrochloride, 3kg of soy sauce and 45kg of water;
wherein the hydrolyzed soybean protein is prepared by mixing acid hydrolyzed soybean protein and enzyme hydrolyzed soybean protein in a mass ratio of 5: 1; specifically, the soybean protein is hydrolyzed by an acid method by adopting a commercial product; the soybean protein hydrolyzed by the enzyme method is prepared by carrying out enzymolysis on soybean protein isolate at the temperature of 50 ℃ for 22h, the pH value is 8, the used enzyme is a mixture of papain (accounting for 1.5% w/w of the soybean protein), alkaline protease (accounting for 2.5% w/w of the soybean protein), trypsin (accounting for 0.1% w/w of the soybean protein) and flavourzyme (accounting for 0.5% w/w of the soybean protein), and the enzyme-substrate ratio is 1: 15;
the preparation method of the cysteine-AMODORY reeds comprises the following steps: mixing L-cysteine and xylose at a molar ratio of 1:6, adding phosphate buffer solution to adjust pH to 6.2, reacting at 50 deg.C for 90min, rotary evaporating to obtain viscous substance, reacting at 60 deg.C for 120min, and freeze drying to obtain cysteine-Amoderm heavy extract; wherein, after the phosphate buffer solution is added, the concentration of the L-cysteine is 1.5 mol/L;
every 9.2kg of amino acid comprises the following raw materials by weight: 0.5kg of glutamic acid, 2.5kg of glycine, 2.5kg of methionine, 0.8kg of alanine, 0.8kg of leucine, 0.8kg of phenylalanine, 0.3kg of arginine and 0.5kg of lysine;
every 9kg of reducing sugar comprises 5kg of xylose, 3kg of glucose and 1kg of ribose;
every 6kg of vegetable oil comprises 3kg of palm oil, 1kg of soybean oil and 2kg of olive oil;
each 12.45kg of spice comprises 5kg of star anise, 2kg of fennel, 2kg of pepper, 1kg of cassia bark, 1kg of myrcia, 1kg of tsaoko amomum fruit, 0.15kg of onion powder, 0.15kg of ginger powder and 0.15kg of garlic powder.
The preparation method of the vegetable pork-flavor flavoring specifically comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) mixing the raw materials, adjusting pH to 6.5, heating to 105 deg.C, stirring at 120r/min for 160min, and cooling to 38 deg.C to obtain vegetable pork flavor flavoring.
Performance testing
1. Examples 1-4 vegetable pork flavor product evaluation
4 men and 4 women were randomly selected and composed into a panel of 8 evaluators aged 20-28 years without adverse taste. Taking a certain amount of stewed pork, cutting into 1cm3And (5) adding water to the small blocks according to the mass ratio of 1:1, and boiling for 10min to obtain a reference solution (full fraction is 5 min). Then, an appropriate amount of the vegetable pork-flavor flavoring obtained in examples 1 to 4 was taken, and diluted with water at a ratio of 1:1 to obtain solutions A, B, C, D, and the flavors of the reference solution and solution A, B, C, D were evaluated organoleptically. The results are shown in Table 1.
TABLE 1 EXAMPLES 1-4 organoleptic evaluation tables for vegetable pork flavor seasoning products
2. Examples 1-4 evaluation of the Effect of Using vegetable pork-flavored flavor
(1) Be applied to plant base hamburg pork pie
The extruded vegetable protein particles were soaked in water at room temperature for 2h for rehydration, 90g of the rehydrated vegetable protein was taken, 2g of potato starch, 5g of corn starch, 3g of corn oil, 2g of the vegetable pork flavor of example 1, 1g of sodium carboxymethylcellulose and 8g of water were added, stirred and mixed for 1h, pressed into a cake shape (9cm ID 0.9cm), and heated with medium microwave fire for 8min to obtain the vegetable-based hamburger pork cake of example 1.
The panelists were as above. The cooked pork lean was trained in advance for the flavor attributes (meaty, pork aroma, pork stewing aroma, and pork fat aroma) in table 2, and the flavor plant based hamburger patty samples of example 1 were then tasted at a temperature of 50-55 ℃ three times per person for a total frequency of 24, and the frequency of occurrence of each flavor attribute was counted. In addition, flavor stability was evaluated by freezing and standing for two weeks. The evaluation results are shown in table 2 below.
Table 2 example 1 flavor plant based hamburger patty application evaluation table
(2) Curry applied to pork flavor
Heating 10g salad oil, adding 50g cooked carrot dices and 3g salt, and stir-frying for 5 min. Adding 200mL of water, boiling, adding 5g of curry block, adding 1.2g of the plant pork flavor flavoring of the example 2, and boiling for 10min to obtain the flavoring curry of the example 2; at the same time, a sample without the vegetable pork flavor of example 2 was prepared as a control. The panelists performed sensory evaluation as above, and further, the flavor stability was evaluated by two weeks of frozen storage. The results are shown in Table 3 below (full score 5 points).
Table 3 example 2 flavor curry and control group applicability evaluation table
(3) Be applied to pork flavor and stew vermicelli
Heating 10g salad oil, adding herba Alii Fistulosi and rhizoma Zingiberis recens 2g each, and parching with strong fire for 2 min. Adding 300mL of water, 50g of vermicelli and 2g of cooking wine, boiling, stewing for 15min with slow fire, adding 1.5g of the vegetable pork flavor flavoring of the example 3, and continuing to stew for 5min to obtain the pork flavor stewed vermicelli with the flavoring of the example 3. The panelists were previously trained on the flavor attributes (meaty, pork-stewed and pork-fat) in table 3 as above, and then tasted the flavor pork-flavored stew noodles sample of example 3 at a temperature of 50-55 c, three times per person, with a total frequency of 24, and counted the frequency of occurrence of each flavor attribute. The results are shown in Table 4 below (full score 5 points).
Table 4 example 3 taste material pork flavor vermicelli applicability evaluation table
| Flavor profile | Frequency of |
| Meat flavor | 24 |
| Pork flavor | 22 |
| Stewed pork flavor | 20 |
| Pig fat incense | 22 |
(4) Soup base applied to pork flavor
Heating 5g salad oil, adding 1.5g of green onion and ginger and 50g of needle mushroom, stir-frying for 1min with medium fire, adding 250mL of water, boiling, adding 50g of cooked lean pork, continuously stewing for 1h, filtering to remove residues to obtain stewed pork broth as a control group; and secondly, adding 1.5g of the vegetal pork flavor flavoring of the example 4 into boiled water, stewing for 3min, and filtering to remove residues to obtain the pork flavor soup material of the example 4.
Panelists were trained as above using the control group and defined key flavor attribute (meaty, umami, chunky, pork meaty and lard) descriptors. Then, with respect to the determined flavor attributes, the panelists tasted the flavoured pork-flavored soup of example 4 at 50-55 ℃ three times per person with a total frequency of 24, counted the frequency of occurrence of each flavor attribute, and the results are shown in table 5 below (full score of 5 points).
Table 5 example 4 flavor pork taste soup applicability evaluation table
As can be seen from tables 1-5, the vegetable-based hamburger stewed pork prepared by using the vegetable pork flavor seasoning has good reality and flavor stability; all the products have obvious pork stewing fragrance and mellow taste.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A vegetal pork flavor flavoring is characterized by comprising the following raw materials in parts by weight: 5-25 parts of hydrolyzed soybean protein, 0.3-3 parts of yeast extract, 0.5-10 parts of cysteine-Armadrel reeds, 0.5-8 parts of amino acid, 1-10 parts of reducing sugar, 1-7 parts of vegetable oil, 2-11 parts of spice, 0-2 parts of garlic essential oil, 0.5-3 parts of thiamine hydrochloride, 0-8 parts of soy sauce and 30-70 parts of water.
2. The botanical pork-flavor flavorant of claim 1, wherein the hydrolyzed soy protein is prepared by mixing an acid hydrolyzed soy protein and an enzymatic hydrolyzed soy protein in a mass ratio of (1-10): (0.5-2).
3. The botanical pork flavor flavorant of claim 1, wherein the cysteine-alfudorel heavy row is prepared by the method comprising: mixing L-cysteine and xylose according to the molar ratio of (10:1) - (1:10), adding phosphate buffer solution to adjust the pH value to 4.8-6.5, reacting at 50 ℃ for 10-120min, performing rotary evaporation to obtain a sticky substance, then reacting at 60-100 ℃ for 20-180min, and performing freeze drying to obtain the cysteine-Amoderrel heavy discharge.
4. The vegetal pork flavor flavorant according to claim 3, wherein said L-cysteine has a concentration of 0.1 to 3mol/L after addition of phosphate buffer.
5. The botanical pork flavor flavorant of claim 1, wherein the amino acid comprises the following raw materials in parts by weight: 1-3 parts of glutamic acid, 0.5-4 parts of glycine, 0.5-3 parts of methionine, 0.5-3 parts of alanine, 0-3 parts of leucine, 0-3 parts of phenylalanine, 0-3 parts of arginine and 0-3 parts of lysine.
6. The vegetal pork-flavor flavoring according to claim 1, wherein the reducing sugar comprises the following raw materials in parts by weight: 2-7 parts of xylose, 1-4 parts of glucose, 0-5 parts of arabinose and 0-2 parts of ribose.
7. The botanical pork flavor flavorant of claim 1, wherein the vegetable oil comprises the following raw materials in parts by weight: 2-7 parts of palm oil, 1-6 parts of soybean oil and 0-6 parts of olive oil;
the spice comprises the following raw materials in parts by weight: 1.5-10 parts of star anise, 1-5 parts of fennel, 1-5 parts of pepper, 1-5 parts of cassia bark, 1-5 parts of myrcia, 1-4 parts of tsaoko amomum fruit, 0.1-1 part of scallion powder, 0.1-1 part of ginger powder and 0.1-1 part of garlic powder.
8. A preparation method of a botanical pork-flavor flavoring is characterized by comprising the following steps:
(1) weighing the raw materials according to the weight parts of the vegetable pork-flavor flavoring of any one of claims 1 to 7;
(2) mixing the raw materials, adjusting pH to 4.0-8.5, heating, stirring, and cooling to obtain the plant pork flavor flavoring.
9. The method according to claim 8, wherein in the step (2), the temperature of the heating and stirring is 90-140 ℃, the speed is 100-; the cooling is carried out to 18-55 ℃.
10. Use of a plant pork-flavoured flavorant according to any one of claims 1 to 7 or a plant pork-flavoured flavorant prepared by the preparation method according to any one of claims 8 to 9 in the preparation of a thermally processed food.
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| CN114304586A (en) * | 2021-12-30 | 2022-04-12 | 天津春发生物科技集团有限公司 | Natural boiled pork lard flavor essence and preparation method thereof |
| JP7431376B1 (en) | 2023-03-29 | 2024-02-14 | キッコーマン株式会社 | Heated seasoning composition |
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| CN111938122A (en) * | 2020-07-31 | 2020-11-17 | 深圳市星期零食品科技有限公司 | Plant roast beef flavor flavoring and preparation method and application thereof |
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| CN111938122A (en) * | 2020-07-31 | 2020-11-17 | 深圳市星期零食品科技有限公司 | Plant roast beef flavor flavoring and preparation method and application thereof |
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| CN114304586A (en) * | 2021-12-30 | 2022-04-12 | 天津春发生物科技集团有限公司 | Natural boiled pork lard flavor essence and preparation method thereof |
| JP7431376B1 (en) | 2023-03-29 | 2024-02-14 | キッコーマン株式会社 | Heated seasoning composition |
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