CN116349862A - semi-Maillard ham essence for seasoning and preparation method thereof - Google Patents
semi-Maillard ham essence for seasoning and preparation method thereof Download PDFInfo
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- CN116349862A CN116349862A CN202111613975.8A CN202111613975A CN116349862A CN 116349862 A CN116349862 A CN 116349862A CN 202111613975 A CN202111613975 A CN 202111613975A CN 116349862 A CN116349862 A CN 116349862A
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- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 7
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- RAUDKMVXNOWDLS-WDSKDSINSA-N Glu-Gly-Ser Chemical compound OC(=O)CC[C@H](N)C(=O)NCC(=O)N[C@@H](CO)C(O)=O RAUDKMVXNOWDLS-WDSKDSINSA-N 0.000 description 1
- NFNVDJGXRFEYTK-YUMQZZPRSA-N Leu-Glu Chemical compound CC(C)C[C@H](N)C(=O)N[C@H](C(O)=O)CCC(O)=O NFNVDJGXRFEYTK-YUMQZZPRSA-N 0.000 description 1
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- LAFKUZYWNCHOHT-WHFBIAKZSA-N Ser-Glu Chemical compound OC[C@H](N)C(=O)N[C@H](C(O)=O)CCC(O)=O LAFKUZYWNCHOHT-WHFBIAKZSA-N 0.000 description 1
- UPJONISHZRADBH-XPUUQOCRSA-N Val-Glu Chemical compound CC(C)[C@H](N)C(=O)N[C@H](C(O)=O)CCC(O)=O UPJONISHZRADBH-XPUUQOCRSA-N 0.000 description 1
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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
- A23L27/21—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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of semi-Maillard ham essence for seasonings, which comprises the following steps: pretreatment: desalting ham, crushing, adding water, and decocting under pressure for 1-2 hours to obtain a ham meat paste mixed solution; and (II) enzymolysis: carrying out enzymolysis on the ham meat paste mixed solution by using protease at 40-75 ℃ and an initial pH value of 6.0-10.0 for 90-180 minutes to obtain ham enzymolysis solution; (III) semi-Maillard reaction: and (3) reacting the ham enzymolysis liquid at the temperature of 85-100 ℃ for 20-35 minutes to obtain the semi-Maillard ham essence. The invention controls Maillard reaction temperature, time, PH value, sugar, amino acid and water to reduce the complexity of the product in food and beverage production, effectively improve the content of active ingredients beneficial to human body in ham and reduce substances which cause the dishes to produce benzopyrate and harm the health of people. And the method has certain advantages in the future seasoning essence market.
Description
Technical Field
The invention relates to the field of seasoning manufacturing, in particular to a preparation method of semi-Maillard ham essence for seasonings.
Background
Ham is the leg of a cured or smoked animal, and is the rear leg of the cured animal which is subjected to salting, smoking, fermentation and drying treatment. The unique flavor components and aroma components of ham are formed in the salting process, the smoking process, the fermentation process and the drying process. Wherein the taste components are mainly produced by degrading ham muscle proteins into various peptides. Ham is rich in umami peptide, and most of ham is low molecular oligopeptides such as dipeptide, tripeptide and the like. The domestic scholars separate, purify and identify the small peptides in the Jinhua ham, and the result shows that the 5 peptides Ser-Glu, val-Glu, leu-Glu, glu-Glu-Glu and Glu-Gly-Ser have delicate flavor characteristics. The flavor peptide can greatly enrich the mouthfeel of the product. The ham fragrance mainly comes from Maillard reaction, protein hydrolysis, lipid oxidation and degradation of other components of the raw materials during the processing process. Various aldehydes, alcohols, esters, acids, ketones, hydrocarbons and the like are formed. However, the conventional ham has the disadvantages of high price and long cooking time, and the price of the minced meat and the bones is relatively low compared with the whole ham.
On the other hand, maillard reaction essence is frequently used in domestic flavoring paste, and the Maillard reaction essence is natural in material, has good taste and can greatly enrich the flavor and taste of the cooking product. The maillard process can be essentially divided into 3 stages, namely: a primary stage, an intermediate stage and a final stage. The number of the reactants involved in the primary stage and the intermediate reaction is small, the reaction path is simple, and the two reaction stages which are clearly known in the Maillard reaction research at present are the Maillard advanced reaction stage, and a large amount of intermediate reaction products are generated due to the reactions of the two stages, and the compounds undergo condensation and polymerization reactions to generate color forming and aroma forming compounds, so that the products are more, the reaction path is more complex, and harmful substances such as benzopyradine and the like are possibly generated. But the existing thermal reaction essence in the market has the reaction time of more than 50 minutes and higher temperature. The traditional cooking habit in China is high-temperature cooking, and Maillard reaction is always in the final stage in the process, so that substances such as benzopyradine and the like which are harmful to the health of people are produced in dishes.
Therefore, it is necessary to find a perfume and a manufacturing method thereof that reduce the reaction time and the harmful substances in the perfume.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to provide a preparation method of semi-Maillard ham essence for seasonings, which can be uniformly dried.
The technical scheme adopted for solving the technical problems is as follows:
a preparation method of semi-Maillard ham essence for flavoring comprises the following steps:
pretreatment: desalting ham, crushing, adding water, and decocting under pressure for 1-2 hours to obtain a ham meat paste mixed solution;
and (II) enzymolysis: carrying out enzymolysis on the ham meat paste mixed solution by using protease for 90-180 minutes at the initial pH of 6.0-10.0 at the temperature of 40-75 ℃ to obtain ham enzymolysis solution;
(III) semi-Maillard reaction: and (3) reacting the ham enzymolysis liquid at the temperature of 85-100 ℃ for 20-35 minutes to obtain the semi-Maillard ham essence.
As an improvement scheme, in the step (one), 50% -100% of water is added after the ham is subjected to desalting treatment, and the ham is uniformly stirred and boiled under the condition of 1.2-1.3 times of atmospheric pressure and the temperature of 101-110 ℃.
As an improvement scheme, the addition amount of protease in the step (II) is 0.1% -2.00%, the ham meat paste mixed solution accounts for 5% -15% of the total weight of the enzymolysis mixture, and finally the ham enzymolysis solution is obtained by filtering and centrifuging.
As a modification, 0.1% -2.00% of lipase is added in the second step.
As an improvement scheme, in the semi-Maillard reaction of the step (three), the weight percentage of ham enzymolysis liquid is 70% -85%, animal fat is 1% -10%, glycine is 1% -2%, glutamic acid is 1% -4%, threonine is 0.1% -4%, glucose is 0.5% -2%, xylose is 0.2% -2%, thiamine is 0.5% -3%, L-cysteine hydrochloride hydrate is 0.3% -2%, and HVP is 0.5% -5%; the initial pH was 8.
As an improvement scheme, after the semi-Maillard reaction in the step (III) is completed, the PH is adjusted to 6 after the reaction, and 0.1-0.5% of xanthan gum and 0.01-0.5% of CMC are added.
As an improvement, there is also the step (four): 10-50% of semi-Maillard ham essence, 10-25% of sodium chloride, 8-18% of sugar, 6-18% of sodium glutamate, 1.0.2-2% of I+G1.2%, 0.3-2% of gelatinized starch, 0.01-0.05% of xanthan gum, 10-40% of deionized water, and 15 minutes of gelatinization temperature 95.
As an improvement, there is also the step (four): 20-30% of semi-Maillard ham essence, 10-25% of chicken enzymatic hydrolysate, 10-25% of shrimp meat enzymatic hydrolysate, 8-18% of sodium chloride, 6-18% of sugar, 1.0.2-2% of I+G, 0.3-2% of gelatinized starch, 0.01-0.05% of xanthan gum, 10-40% of deionized water, and 95% of gelatinization temperature for 15 minutes to prepare the delicious essence.
Compared with the prior art, the invention has the beneficial effects that:
according to the characteristics of the ham, the invention utilizes the combination of the micro-high pressure pretreatment means and the enzymolysis technology, so that the crushed ham meat and the ham bone can be degraded into polypeptide, single peptide and amino acid which are easy to be absorbed by human body in a short time. And the flavoring semi-Maillard reaction liquid is in a semi-Maillard state by controlling the Maillard reaction temperature, time, pH value, sugar, amino acid and water. The product reduces the complexity in the food and beverage production, effectively improves the content of active ingredients beneficial to human bodies in the ham, and reduces substances which cause the production of benzopyradine and the like in dishes and harm the health of people. And the method has certain advantages in the future seasoning essence market.
Detailed Description
The invention will now be further illustrated with reference to examples:
embodiment case one:
the preparation method of the ham essence for the seasoning comprises the following steps of:
(1) Pretreatment of ham: desalting commercially available ham, adding 100% of water, stirring uniformly, carrying out heat treatment at 108 ℃ under 1.2-1.3 times of atmospheric pressure and 108 ℃ for 1.5 hours, cooling, and crushing into ham meat paste mixed solution;
(2) And (3) carrying out enzymolysis on the ham meat paste mixed solution by a compound enzyme: carrying out enzymolysis on the ham meat paste mixed solution: the ratio of the compound papain to the flavourzyme is 1.3:1:1, enzymolysis conditions are as follows: the concentration of the ham processing mixed solution is 55%, the initial pH of enzymolysis is 8, the enzyme adding amount is 0.5%, the enzymolysis temperature is 55 ℃, and the enzymolysis time is 90 minutes; filtering and centrifuging after enzymolysis is completed to obtain ham enzymolysis liquid;
(3) Semi-melad reaction is carried out to prepare a flavoring liquid: 70% of ham enzymolysis liquid, 1% of animal fat, 1% of glycine, 1% of glutamic acid, 0.1% of threonine, 0.5% of glucose, 0.2% of xylose, 0.5% of thiamine, 1% of L-cysteine hydrochloride hydrate and 0.5% of HVP, reacting for 20 minutes under 85, and adjusting the pH value to 6 to prepare the flavoring liquid;
preparation of ham essence: two representative examples were chosen:
first example: the application in shrimp-flavored heat reaction essence is as follows: 10% of the prepared flavoring liquid, 10% of sodium chloride, 8% of sugar, 6% of sodium glutamate, 1.0.2% of I+G1.2%, 0.3% of gelatinized starch, 0.01% of xanthan gum, and the balance of deionized water, wherein the gelatinization temperature is 95, and the time is 15 minutes, so that the ham flavoring is prepared. The prepared sauce has outstanding salty, delicious and delicious taste, the aroma-enhancing liquid has better prominent mellow and delicious taste of essence, and the sugar and the amino acid in the heated product continue to react to add special flavor to dishes due to semi-Maillard reaction of the product. The degradation of the ham meat and bone gives the product a quite good mouthfeel and taste.
Second example: thermal reaction seafood essence: 20-30% of flavoring liquid, 10-25% of chicken enzymatic hydrolysate, 10-25% of shrimp meat enzymatic hydrolysate, 10-25% of sodium chloride, 8-18% of sugar, 6-18% of sodium glutamate, 1.0.2-2% of I+G, 0.3-2% of gelatinized starch, 0.01-0.05% of xanthan gum, 10-40% of deionized water, and gelatinization temperature of 95 for 15 minutes to prepare the delicious flavoring. The prepared sauce has outstanding fresh flavor, the aroma-enhancing liquid well highlights the mellow and fresh flavor of the essence, and the sugar and the amino acid in the heated product continue to react to add special flavor to dishes due to the semi-Maillard reaction of the product. The ham zymolyte, the shrimp zymolyte and the chicken zymolyte are combined for reuse, so that the taste of the product is more abundant, and the enhanced synergistic effect of the delicate flavor is achieved.
Implementation case two:
the preparation method of the ham essence for the seasoning comprises the following steps:
(1) Pretreatment of ham: desalting commercially available ham, adding 50% -100% of water, stirring uniformly, carrying out heat treatment at 110 ℃ under slightly high pressure of 1.3 times of atmospheric pressure for 1 hour, cooling, and crushing into ham meat paste mixed solution;
(2) And (3) carrying out enzymolysis on the ham meat paste mixed solution by a compound enzyme: carrying out enzymolysis on the ham meat paste mixed solution: the ratio of the compound papain to the flavourzyme is 1.3:1:1, enzymolysis conditions are as follows: the concentration of the ham processing mixed solution is 5% -15%, the initial pH of enzymolysis is 10.0, the enzyme adding amount is 2.00%, the enzymolysis temperature is 40-75 ℃, and the enzymolysis time is 180 minutes; filtering and centrifuging after enzymolysis is completed to obtain ham enzymolysis liquid;
(3) Semi-melad reaction is carried out to prepare a flavoring liquid: 85% of ham enzymolysis liquid, 10% of animal fat, 2% of glycine, 4% of glutamic acid, 0.1% of threonine, 2% of glucose, 0.2% of xylose, 3% of thiamine, 2% of L-cysteine hydrochloride hydrate and 0.5% of HVP, and reacting for 35 minutes at 100 ℃ to obtain a flavoring liquid with a pH value of 10.0;
first example: the application in shrimp-flavored heat reaction essence is as follows: 50% of the prepared flavoring liquid, 25% of sodium chloride, 18% of sugar=18% of sodium glutamate, 18% of I+G1.2%, 2% of gelatinized starch, 0.05% of xanthan gum and the balance of deionized water, wherein the gelatinization temperature is 95, and the time is 15 minutes, so that the ham flavoring is prepared. The prepared sauce has outstanding salty, delicious and delicious taste, the aroma-enhancing liquid has better prominent mellow and delicious taste of essence, and the sugar and the amino acid in the heated product continue to react to add special flavor to dishes due to semi-Maillard reaction of the product. The degradation of the ham meat and bone gives the product a quite good mouthfeel and taste.
Second example: thermal reaction seafood essence: 30% of flavoring liquid, 25% of chicken enzymatic hydrolysate, 3% of shrimp meat enzymatic hydrolysate, 25% of sodium chloride, 18% of sugar, 18% of sodium glutamate, 1.2% of I+G1.2% of gelatinized starch 2%, 0.05% of xanthan gum, 40% of deionized water, and 95% of gelatinization temperature for 15 minutes to prepare the delicious flavoring. The prepared sauce has outstanding fresh flavor, the aroma-enhancing liquid well highlights the mellow and fresh flavor of the essence, and the sugar and the amino acid in the heated product continue to react to add special flavor to dishes due to the semi-Maillard reaction of the product. The ham zymolyte, the shrimp zymolyte and the chicken zymolyte are combined for reuse, so that the taste of the product is more abundant, and the enhanced synergistic effect of the delicate flavor is achieved.
Comparison test cases:
determination of nitrogen content in protein index: the Kjeldahl nitrogen determination method is adopted by referring to the determination of protein in national food Standard of food safety of GB 5009.5-2016.
Heterocyclic amides and volatile components: and (5) measuring by using a gas chromatograph-mass spectrometer.
Grading the taste; sensory panels were made by randomly drawing 10 persons (30-45 years) into sensory panels for the orthogonal experiments of the present invention. The evaluation index is as follows: has bad taste (1-5 min), normal taste (6-8 min), good taste and aftertaste (9-10 min).
The score scale was 10 points, with higher scores indicating better sensory evaluation.
Experiment 2 and experiments 2 and 3 show that the PH is 8-11, the volatile components of the product are more, and the fragrance is more abundant and natural. However, a pH near 11 has an effect on the sensation of mouth.
By comparing experiment 2 with experiment 4, the reaction time is long, the volatile components are increased, but at the same time, the heterocyclic amide compounds are also increased, and acrylamide is easily generated in the later cooking process.
By comparing experiment 2 with experiment 5, the temperature is higher than 130, the volatile component is increased, but the heterocyclic amide compound is also increased, and acrylamide is directly produced, so that the taste is poor.
By comparing experiment 2 with experiment 6, the volatile components are reduced and the taste is poor without the product subjected to micro high pressure.
In summary, after reading the present document, those skilled in the art may make various other corresponding transformation schemes according to the technical scheme and the technical concept of the present invention without creative mental effort, and different application scenarios all belong to the scope of the present invention.
Claims (9)
1. A preparation method of semi-Maillard ham essence for seasoning is characterized by comprising the following steps:
the method comprises the following steps:
pretreatment: desalting ham, crushing, adding water, and performing pressurized boiling to obtain a ham meat paste mixed solution;
and (II) enzymolysis: the ham meat paste mixed solution is subjected to enzymolysis by using protease at the temperature of 40-75 ℃ and the initial pH value of 6.0-10.0 to obtain ham enzymolysis solution;
(III) semi-Maillard reaction: and (3) reacting the ham enzymolysis liquid at the temperature of 85-100 ℃ to obtain the semi-Maillard ham essence.
2. The method for preparing semi-maillard ham essence for seasonings according to claim 1, wherein in the step (one), 50% -100% of water is added after the ham is subjected to desalting treatment, and the mixture is stirred uniformly and decocted at the temperature of 101-110 ℃ under the pressure of 1.2-1.3 times of atmospheric pressure.
3. The method for preparing semi-maillard ham essence for seasonings according to claim 1, wherein the protease addition in the step (two) is 0.1% -2.00%, the ham meat paste mixture accounts for 5% -15% of the total weight of the enzymolysis mixture, and finally the ham enzymolysis liquid is obtained by filtration and centrifugation.
4. A process for the preparation of semi-maillard ham flavor for condiments according to claim 3, characterized in that in step (two) 0.1% -2.00% of lipase is also added.
5. The method for preparing semi-maillard ham essence for seasonings according to claim 1, wherein in the semi-maillard reaction of the step (three), the weight percentage of ham enzymatic hydrolysate is 70% -85%, animal fat is 1% -10%, glycine is 1% -2%, glutamic acid is 1% -4%, threonine is 0.1% -4%, glucose is 0.5% -2%, xylose is 0.2% -2%, thiamine is 0.5% -3%, L-cysteine hydrochloride hydrate is 0.3% -2%, and HVP is 0.5% -5%; the initial pH was 8.
6. The method for preparing semi-maillard ham flavor for seasonings according to claim 5, wherein after the semi-maillard reaction of the step (three) is completed, the pH is adjusted to 6 after the reaction, and xanthan gum is added in an amount of 0.1-0.5% and CMC is added in an amount of 0.01-0.5%.
7. The process for the preparation of semi-maillard ham flavor for condiments according to claim 1, characterized by the further step (four): 10-50% of semi-Maillard ham essence, 10-25% of sodium chloride, 8-18% of sugar, 6-18% of sodium glutamate, 1.0.2-2% of I+G1.2%, 0.3-2% of gelatinized starch, 0.01-0.05% of xanthan gum, 10-40% of deionized water, and 15 minutes of gelatinization temperature 95.
8. The process for the preparation of semi-maillard ham flavor for condiments according to claim 1, characterized by the further step (four): 20-30% of semi-Maillard ham essence, 10-25% of chicken enzymatic hydrolysate, 10-25% of shrimp meat enzymatic hydrolysate, 8-18% of sodium chloride, 6-18% of sugar, 1.0.2-2% of I+G, 0.3-2% of gelatinized starch, 0.01-0.05% of xanthan gum, 10-40% of deionized water, and 95% of gelatinization temperature for 15 minutes to prepare the delicious essence.
9. Semi-maillard ham flavour produced by the process according to any one of claims 1 to 8.
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