AU2020102669A4 - Vegetable roast beef flavor material and preparation method and application thereof - Google Patents

Vegetable roast beef flavor material and preparation method and application thereof Download PDF

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AU2020102669A4
AU2020102669A4 AU2020102669A AU2020102669A AU2020102669A4 AU 2020102669 A4 AU2020102669 A4 AU 2020102669A4 AU 2020102669 A AU2020102669 A AU 2020102669A AU 2020102669 A AU2020102669 A AU 2020102669A AU 2020102669 A4 AU2020102669 A4 AU 2020102669A4
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parts
flavor
product
vegetable
roast beef
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Wenbin Du
Jian Li
Jia Tan
Yutong Wang
Jianchun Xie
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Shenzhen Xingqiling Food Technology Co Ltd
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Shenzhen Xingqiling Food Technology Co Ltd
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    • 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
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
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    • A23L27/204—Aromatic compounds
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • 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
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The present invention discloses a vegetable roast beef flavor material and a preparation method thereof, belongs to the technical field of food processing, and particularly belongs to the field of food seasonings or food additives. The present invention provides a preparation method of a "vegetable" meat flavor material with roast beef characteristic flavor. The method uses composite of flavor substances to compensate the lack of characteristic meat flavor due to nonuse of animal fat, and strengthens the basic beef meat flavor intensity by means of direct biological enzymolysis combined with primary Maillard and secondary Maillard reactions, highlighting the smell of roast beef and hiding the off-flavor. The roast beef flavor material prepared by the present invention has the characteristics of no foreign flavor and simulating the real natural roasted beef flavor. Moreover, the flavor material can be applied to various foods such as vegetarian dishes, quick-frozen food, and vegetable meat, functioning in masking the foreign flavor and providing the characteristic flavor of natural roast beef, and is suitable for industrial popularization and application. Drawings of Description Abundance 450000 400000 350000 300000 250000 200000 100000 150000 10.00 15.00 20.00 25.00 30.00 35.00 40.00 45.00 Time-> Fig. 1

Description

Drawings of Description
Abundance
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10.00 15.00 20.00 25.00 30.00 35.00 40.00 45.00 Time-> Fig. 1
Description
VEGETABLE ROAST BEEF FLAVOR MATERIAL AND PREPARATION METHOD AND APPLICATION THEREOF
Technical Field
The present invention belongs to the technical field of food processing, particularly belongs to the field of food seasonings or food additives, and particularly relates to a vegetable roast beef flavor material and a preparation method thereof.
Background
Raw meat has no meat-like flavor. The meat during heating process produces a large number of volatile compounds, thereby forming the meat flavor. At present, more than 1000 volatile compounds have been found from various cooked meats, including hydrocarbons, aldehydes, ketones, sulfur-containing compounds, nitrogen-containing heterocyclic compounds and oxygen-containing heterocyclic compounds, but only a few odor-active compounds of them contribute to the meat flavor. Due to the complexity of the formation mechanism of the meat flavor, the diversity of meat food, the limitation of the analytical techniques, and especially the lack in research on accurate analysis and quantification of odor-active compounds, there is still a certain gap in flavor between various commercial meat flavor materials and natural meat with a specific cooked meat flavor, such as stewed chicken, roast beef, and boiled beef. From the perspective of meat flavor formation mechanism, the reactions in meat during heating process mainly include the Maillard reaction of amino acids, reducing sugars and other water-soluble components and the lipid oxidation reaction of fat-soluble components. The volatile flavor compounds produced via the Maillard reaction often contribute to the basic meat aroma, while the volatile flavor compounds produced by the lipid oxidation reaction contribute to the characteristic meat flavor of different animal species.
Description
Traditional meat flavor materials are often prepared with animal meat and fat as main raw materials through biological enzymolysis of meat proteins combined with thermal reaction (i.e., mainly the Maillard reaction and the lipid oxidation reaction). Compared with traditional livestock and poultry meat, plant-based materials have the advantages of zero cholesterol, zero animal fat, zero animal-derived antibiotics, traceable sources, and environmental sustainability. With the increase of awareness of healthy eating and environmental protection, in recent years, the market has more demands for "vegetable meat" and "vegetable" meat flavor materials prepared with plant-based materials (such as vegetable protein and vegetable oil). The vegetable products have been widely favored by people needing low-fat and vegetarian diets. However, after the animal meat and the animal fat are not used, compared with real meat, the produced vegetable meat flavor materials often lack the original flavor of the meat especially the characteristic flavor of different meat species, and often carry the peculiar smell of the vegetable proteins, such as the soybean off-odor. Therefore, how to provide a vegetable roast beef flavor material well simulating natural meat flavor with no foreign flavor to use in thermal-processed food and a preparation method thereof is an urgent technical problem yet to be solved.
Summary
In view of the above background, the purpose of the present invention is to provide a vegetable roast beef flavor material and a preparation method thereof. To achieve the above purpose, the present invention adopts the following technical solution: A vegetable roast beef flavor material, which is formed by mixing a flavor composite, a secondary Maillard reaction product and auxiliary materials according to a mass ratio of (10-20): (450-1000): (20-100).
Description
The second Maillard reaction product is obtained by mixing main materials with a primary Maillard reaction product I, a primary Maillard reaction product II, and a hydrolyzed soybean isolate according to a mass ratio of (140-420): (15-20): (20-50): (300-500) and conducting a reaction, wherein the reaction material of the primary Maillard reaction product I comprises cysteine, serine and reducing sugar; the molar concentration of the cysteine is 6-10 mol/L; the molar concentration of the serine is 10-15 mol/L; and the molar ratio of the cysteine to the reducing sugars is 1:(1-2). The reaction material of the primary Maillard reaction product II comprises lysine and reducing sugar; the molar concentration of the lysine is 3-6 mol/L; and the molar ratio of the lysine to the reducing sugars is 1:(1-5). It should be noted that the present invention provides the "vegetable" meat flavor material with roast beef characteristic flavor and the preparation method thereof. The flavor material can be applied to various foods such as vegetarian dishes, quick-frozen food and vegetable meat, functioning in masking the foreign flavor and providing the characteristic flavor of natural roast beef. In addition, the flavor material also has the characteristics simulating natural meat flavor with no foreign flavor, and is suitable for market popularization and application. Preferably, the formula of the flavor composite is shown below in Table 1: Table 1 Formula Composition of Flavor Composite
Compound Parts by Weight dimethyl disulfide 0.06-0.50 hexanal 8.70~18.21 heptanal 2.31~10.26 2-pentylfuran 0.21~4.53 octanal 4.18~10.71 1-octene-3-ol 0.62~4.85 2-ethyl-3,5-dimethylpyrazine 0.11~1.86 2-heptenal 0.83~8.52 2-methyl-3-furanthiol 4.89~30.0
Description
2-octenal 2.39~10.77 3-methylthiopropionaldehyde 1.16~11.93 2,4-hexadienal 0.93~12.25 decanal 1.04~8.75 2-nonenal 0.08~2.87 benzaldehyde 0.12~4.01 2,4-nonadienal 0.80~5.79 octanol 0.71~6.39 2-decenal 0.10~1.89 2,4-octadienal 0.06~4.02 2,4-decadienal 3.03~40.21 phenylacetaldehyde 0.11~15.62 2-undecenal 0.12~5.91 12-methyl tridecaldehyde 0.02~3.57 4-hydroxy-2,5-dimethyl-3(2H)-furanone 0.04~6.39 p-cresol 0.44~9.02 solvent 827-932 The solvent is vegetable oil and has no foreign flavor. The vegetable oil is palm oil, sunflower oil, rapeseed oil or corn oil. Compared with prior arts, because the contents of the flavor substances used are accurate and of two decimal digits, the obtained flavor composite is more realistic. Preferably, the auxiliary materials comprise the following components in parts by weight: 20-80 parts of starch, 0.2-2 parts of xanthan gum, and 0.5-2 parts of carboxymethyl cellulose. Preferably, the main materials comprise the following components in parts by weight: 10-20 parts of vegetable oil, 20-50 parts of yeast extract, 2-8 parts of cysteine, 5-10 parts of glycine, 5-12 parts of glutamic acid, 8-10 parts of leucine, 3-7 parts of phenylalanine, 3-5 parts of proline, 4-8 parts of alanine, 3-10 parts of methionine, 2-4 parts of thiamine, 10-30 parts of glucose, 8-24 parts of xylose, -200 parts of water, and 15-20 parts of salt. Specifically, the vegetable oil should have no foreign flavor, and it is at least one of soybean oil, safflower oil, olive oil, palm oil, sunflower oil, rapeseed oil and corn oil.
AI
Description
Further preferably, the reducing sugar is xylose, ribose, glucose, galactose, or L-arabinose. Another purpose of the present invention is to provide a preparation method of the above vegetable roast beef flavor material. To achieve this purpose, the present invention adopts the following technical solution: A preparation method of the vegetable roast beef flavor material specifically comprises the following steps:
( 1 ) preparation of the flavor composite: diluting a flavor substance with a solvent into a solution with a mass concentration of 1%, and preparing the composite according to parts by weight to obtain product A; (2) primary Maillard reaction (I): adding the cysteine, the serine, and the reducing sugars to a phosphate buffered solution to react, and conducting vacuum concentration to obtain product B; (3) primary Maillard reaction (II): adding lysine and reducing sugars to the phosphate buffered solution to react, and conducting vacuum concentration to obtain product C; (4) direct biological enzymolysis: adding trypsin, papain and flavor protease to soy protein isolate in sequence to conduct a biological enzymolysis reaction, and then inactivating the enzyme to obtain product D; (5) secondary Maillard reaction: reacting the mixture of the product B, the product C, and the product D with the main materials and cool down, and then mixing uniformly with the product A to obtain product E; (6) mixing and homogenization: adding the auxiliary materials to the product E and homogenizing to obtain the vegetable roast beef flavor material. It should be noted that the present invention provides a preparation method of a "vegetable" meat flavor material with roast beef characteristic flavor after continuous experiments, which is based on the research of flavor formation
Description
mechanism and composition of key odor-active substances in roast beef. The method uses a composite of flavor substances to compensate the lack of characteristic meat flavor caused by nonuse of animal fat. In the meantime the method strengthens the basic beef flavor by direct biological enzymolysis combined with primary and secondary Maillard reactions, highlighting the smell of roast beef and hiding the peculiar smell. Preferably, in the step (2), the pH value of the phosphate buffered solution is -6, reaction temperature is 45-60°C, and reaction time is 0.5-3h. Preferably, in the step (3), the pH value of the phosphate buffered solution is 6-7, the reaction temperature is 80-100°C, and the reaction time is 5min-2h. Preferably, in the step (4), the process steps of the direct biological enzymolysis of the soybean protein isolate are as follows: add water at a material-to-liquid ratio of 1:(5-10)(g:mL) into the soybean protein isolate; at a temperature of 55°C and a pH of 6.0-7.0, first add trypsin for enzymolysis for 1-1.5 h according to an enzyme-substrate ratio of 0.5-1%; then add papain for enzymolysis for 0.5-1 h according to the enzyme-substrate ratio of 0.2-0.5%; then add flavor protease for enzymolysis for 0.5-1.5 h according to the enzyme-substrate ratio of 0.5-1%; and finally heat to 85°C for 10 min to inactivate the enzyme to obtain the product D. Preferably, in the step (5), the pH value of the reaction is 6-7; reaction temperature is 100-140°C; reaction time is 0.5-2 h; mixing temperature is 60-90°C; and mixing time is 5-15 min. Preferably, in step (6), the high-speed stirring speed is 3000-6000 r/min, and the homogenization time is 3-10 min. Another purpose of the present invention is to provide an application of the vegetable roast beef flavor material or the flavor material prepared by the method thereof in food processing industry. Specifically, the flavor material disclosed by the present invention can be applied to various foods such as vegetarian dishes, quick-frozen food and
Description
vegetable meat and has the functions of masking the foreign flavor and providing the characteristic flavor of natural roasted beef. The product has the advantages of well simulating natural roasted beef flavorwhile carrying no foreign flavor, and is suitable for market popularization and application. It can be seen from the above technical solution that compared with prior arts, the present invention provides a vegetable roast beef flavor material and a preparation method and application thereof, and has the following excellent effects: The vegetable roast beef flavor material disclosed by the present invention is obtained after continuous experiments and based on the researches of flavor formation mechanism and composition of key odor-active substances in roast beef. The flavor material can be applied to various foods such as vegetarian condiments and dishes, quick-frozen food, leisure food and vegetable meat, which has the following advantages: mask the foreign flavor while have no off-flavor, strengthen roast beef characteristic flavor, be applicable in thermal-processed food industry, and overcome the defects of lack of the characteristic and the realistic meat flavor in non-use of animal-meat flavor material.
Description of Drawings
To more clearly describe the technical solution in the embodiments of the present invention or art, the drawings of the embodiments will be simply presented below. Apparently, in the following drawings are merely the embodiments of the present invention and those ordinary skills in the art, other drawings can also be obtained according to the provided drawings without contributing creative labor. Fig. 1 is a total ion current chromatogram of solid phase microextraction/gas chromatography-mass spectrometry (GC-MS) analysis of product F-1; Fig. 2 is a total ion current chromatogram of solid phase microextraction/gas chromatography-mass spectrometry (GC-MS) analysis of product F-2;
Description
Fig. 3 is a total ion current chromatogram of solid phase microextraction/gas chromatography-mass spectrometry (GC-MS ) analysis of product F-3; Fig. 4 is a total ion current chromatogram of solid phase microextraction/gas chromatography-mass spectrometry (GC-MS) analysis of product F-4.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and fully described below in combination with the drawings in the embodiments of the present invention. Apparently, the described embodiments are merely part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those ordinary skills in the art without contributing creative labor will belong to the protection scope of the present invention. Embodiments of the present invention disclose a vegetable roast beef flavor material which has no foreign flavor simulating the real natural roasted beef flavor, and a preparation method thereof. To better understand the present invention, the present invention is further described in detail below by the following embodiments, but shall not be interpreted as a limitation to the present invention. Some non-essential improvements and adjustments made by those skilled in the art according to the contents of the present invention shall also be deemed to fall within the protection scope of the present invention. Embodiment 1: Preparation of F-i (1) The following flavor substances are diluted with solvent to 1% concentration, and prepared into a mixture according to the following parts by weight to obtain product A. Formula Composition of Product A
Compound Parts by Weight dimethyl disulfide 0.06
Description
hexanal 8.70 heptanal 4.31 2-pentylfuran 0.61 octanal 5.18 1-octene-3-ol 0.83 2-ethyl-3,5-dimethylpyrazine 0.11 2-heptenal 2.83 2-methyl-3-furanthiol 15.89 2-octenal 3.39 3-methylthiopropionaldehyde 2.16 2,4-hexadienal 2.93 decanal 1.15 2-nonenal 0.38 benzaldehyde 0.42 2,4-nonadienal 1.13 octanol 1.71 2-decenal 0.179 2,4-octadienal 0.06 2,4-decadienal 10.03 phenylacetaldehyde 0.31 2-undecanal 0.52 12-methyl tridecaldehyde 0.02 4-hydroxy-2,5-dimethyl-3(2H)-furanone 0.14 p-cresol 1.84 sunflower oil 932 (2) The cysteine, the serine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 6, wherein the concentration of the cysteine is 6M, the concentration of the serine is 1OM and a molar ratio of the cysteine to the reducing sugar is 1:1.6; the materials react at 45°C for 3 h, and then are concentrated in vacuum to obtain product B. (3) The lysine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 6, wherein the concentration of the lysine is 3M and a molar ratio of the lysine to the xylose is 1:1; the materials react at 80°C for 0.5 h to obtain product C. (4) Water is added at a material-to-liquid ratio of 1:5 (g:mL) into a certain amount of soybean protein isolate; at a temperature of 55°C and a pH of 7.0, first trypsin is added for enzymolysis for 1 h according to an enzyme-substrate ratio of
Q
Description
1%; then papain is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; then flavor protease is added for enzymolysis for min according to the enzyme-substrate ratio of 1%; and finally the materials are heated to 85°C for 10 min to inactivate the enzyme, where product D is obtained; the degree of proteolysis of the product D is measured as 15%. (5) 300 parts of product D, 10 parts of soybean oil, 15 parts of product B, 20 parts of product C, 20 parts of yeast extract, 2 parts of cysteine, 5 parts of glycine, parts of glutamic acid, 8 parts of leucine, 3 parts of phenylalanine, 3 parts of proline, 4 parts of alanine, 3 parts of methionine, 2 parts of thiamine, 30 parts of glucose, 8 parts of xylose, 50 parts of water, and 15 parts of salt are weighed, react at a pH value of 6 and a reaction temperature of 100°C for 2 h and cooled down to room temperature; 10 parts of product A are added, and mixed while stirring at °C for 15 min to obtain product E. (6) 20 parts of starch, 0.2 part of xanthan gum, and 0.5 part of carboxymethylcellulose are added into the product E, and then homogenized by a high speed disperser at 3000 r/min for 10 min to obtain product F-1. Embodiment 2: Preparation of F-2 (1) The following flavor substances are diluted with solvents to 1% concentration, and then mixed according to the following parts by weight to obtain product A. Formula Composition of Product A
Compound Parts by Weight dimethyl disulfide 0.21 hexanal 13.87 heptanal 8.26 2-pentylfuran 2.53 octanal 9.71 1-octene-3-ol 1.85 2-ethyl-3,5-dimethylpyrazine 0.86 2-heptenal 8.52 2-methyl-3-furanthiol 29.34
in
Description
2-octenal 8.77 3-methylthiopropionaldehyde 9.93 2,4-hexadienal 9.25 decanal 5.75 2-nonenal 0.87 benzaldehyde 2.01 2,4-nonadienal 2.79 octanol 4.39 2-decenal 0.89 2,4-octadienal 1.02 2,4-decadienal 30.21 phenylacetaldehyde 12.62 2-undecanal 1.91 12-methyl tridecaldehyde 0.57 4-hydroxy-2,5-dimethyl-3(2H)-furanone 4.39 p-cresol 6.02 solvent 827 (2) The cysteine, the serine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 5, wherein the concentration of the cysteine is 6M, the concentration of the serine is 12M, and a molar ratio of the cysteine to the reducing sugar is 1:2; the materials react at 60°C for 0.5 h, and then are concentrated in vacuum to obtain product B. (3) The lysine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 6, wherein the concentration of the lysine is 6M and a molar ratio of the lysine to the xylose is 1:5; the materials react at 100°C for 1 h to obtain product C. (4) Water is added at a material-to-liquid ratio of 1:(5-10) (g:mL) into a certain amount of soybean protein isolate; at a temperature of 55°C and a pH of 6.0, first trypsin is added for enzymolysis for 1.5 h according to an enzyme-substrate ratio of 0.5%; then papain is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.2%; then flavor protease is added for enzymolysis for 1.5 h according to the enzyme-substrate ratio of 1%; and finally the materials are heated to 85°C to inactivate the enzyme for 10 min,where product D is obtaned; the degree of proteolysis of the product D is measured as 18%.
Description
(5) 500 parts of product D, 20 parts of corn oil, 20 parts of product B, 50 parts of product C, 50 parts of yeast extract, 8 parts of cysteine, 10 parts of glycine, 12 parts of glutamic acid, 10 parts of leucine, 7 parts of phenylalanine, 5 parts of proline, 8 parts of alanine, 10 parts of methionine, 4 parts of thiamine, 10 parts of glucose, 24 parts of xylose, 200 parts of water, and 20 parts of salt are weighed; reacted at a pH value of 7 and a reaction temperature of 140°C for 40 min and cooled down to room temperature; 20 parts of product A are added, and mixed while stirring at 90°C for 5 min to obtain product E. (6) 80 parts of starch, 2 parts of xanthan gum, and 2 parts of carboxymethylcellulose are added into the product E, and homogenized by a high speed disperser at 6000 r/min for 3 min to obtain product F-2. Embodiment 3: Preparation of F-3 (1) The following flavor substances are diluted with solvents to 1% concentration, and mixed according to the following parts by weight to obtain product A.
Compound Parts by Weight dimethyl disulfide 0.10 hexanal 15.0 heptanal 10.0 2-pentylfuran 0.70 octanal 10.0 1-octene-3-ol 0.80 2-ethyl-3,5-dimethylpyrazine 1.0 2-heptenal 1.00 2-methyl-3-furanthiol 5.00 2-octenal 2.51 3-methylthiopropionaldehyde 10.0 2,4-hexadienal 10.0 decanal 8.0 2-nonenal 1.00 benzaldehyde 0.50 2,4-nonadienal 0.80 octanol 0.80 2-decenal 0.20
Description
2,4-octadienal 1.0 2,4-decadienal 30.0 phenylacetaldehyde 6.0 2-undecanal 0.70 12-methyl tridecaldehyde 0.50 4-hydroxy-2,5-dimethyl-3(2H)-furanone 0.85 p-cresol 9.0 solvent 835 (2) The cysteine, the serine, and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 5, wherein the concentration of the cysteine is 6-10 M, the concentration of the serine is 12M and the molar ratio of the cysteine to the reducing sugar is 1:1; the materials react at 50°C for 1.5 h, and then are concentrated in vacuum to obtain product B. (3) The lysine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 6, wherein the concentration of the lysine is 4M and the molar ratio of the lysine to the reducing sugar is 1:5; the materials react at 90°C for 8 min to obtain product C. (4) Water is added at a material-to-liquid ratio of 1:8 (g:mL) into the soybean protein isolate; at a temperature of 55°C and a pH of 7.0, first trypsin is added for enzymolysis for 1.5 h according to an enzyme-substrate ratio of 0.8%; then papain is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; then flavor protease is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; and finally the materials are heated to 85°C to inactivate the enzyme for 10 min, where product D is obtained. The degree of proteolysis of the product D is measured as 20%. (5) 300 parts of product D, 15 parts of olive oil, 20 parts of product B, 25 parts of product C, 20 parts of yeast extract, 10 parts of palm oil, 8 parts of cysteine, 10 parts of glycine, 10 parts of glutamic acid, 10 parts of leucine, 7 parts of phenylalanine, 5 parts of proline, 8 parts of alanine, 6 parts of methionine, 3 parts of thiamine, 20 parts of glucose, 15 parts of xylose, 100 parts of water, and
Description
parts of salt are weighed, and are reacted at a pH value of 6 and a reaction temperature of 140°C for 40 min to obtain product E. (6) 10 parts of product A, 50 parts of starch, 2 parts of xanthan gum and 1 part of carboxymethylcellulose are added into the product E, and then homogenized by a high speed disperser at 5000 r/min for 5 min to obtain product F-3. Embodiment 4: Preparation of F-4 (1) The following flavor substances are diluted with solvents to 100 ppm concentration, and then are mixed according to the following parts by weight to obtain product A.
Compound Parts by Weight dimethyl disulfide 0.10 hexanal 15.0 heptanal 10.0 2-pentylfuran 0.70 octanal 10.0 1-octene-3-ol 0.80 2-ethyl-3,5-dimethylpyrazine 1.0 2-heptenal 1.00 2-methyl-3-furanthiol 30.0 2-octenal 10.0 3-methylthiopropionaldehyde 10.0 2,4-hexadienal 10.0 decanal 8.0 2-nonenal 1.00 benzaldehyde 0.50 2,4-nonadienal 0.80 octanol 0.80 2-decenal 0.20 2,4-octadienal 1.0 2,4-decadienal 30.0 phenylacetaldehyde 6.0 2-undecanal 0.70 12-methyl tridecaldehyde 0.50 4-hydroxy-2,5-dimethyl-3(2H)-furanone 0.85 p-cresol 9.0 sunflower oil 770.5
1A
Description
(2) The cysteine, the serine, and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 5, wherein the concentration of the cysteine is 8 M, the concentration of the serine is 12M and the molar ratio of the cysteine to the reducing sugar is 1:1; the materials react at 50°C for 1.5 h, and then are concentrated in vacuum to obtain product B. (3) The lysine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 6, wherein the concentration of the lysine is 4M and the molar ratio of the lysine to the reducing sugar is 1:5; the materials react at 90°C for 8 min to obtain product C. (4) Water is added at a material-to-liquid ratio of 1:8 (g:mL) into the soybean protein isolate; at a temperature of 55°C and a pH of 7.0, first trypsin is added for enzymolysis for 1.5 h according to an enzyme-substrate ratio of 0.8%; then papain is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; then flavor protease is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; and finally the materials are heated to 85°C to inactivate the enzyme for 10 min, where product D is obtained. The degree of proteolysis of the product D is measured as 20%. (5) 300 parts of product D, 16 parts of product B, 30 parts of product C, 20 parts of yeast extract, 10 parts of palm oil, 8 parts of cysteine, 10 parts of glycine, parts of glutamic acid, 10 parts of leucine, 7 parts of phenylalanine, 5 parts of proline, 8 parts of alanine, 2 parts of methionine, 3 parts of thiamine, 20 parts of glucose, 15 parts of xylose, 100 parts of water, and 15 parts of salt are weighed, reacted at a pH value of 6 and a reaction temperature of 140°C for 40 min, and cooled down to room temperature; 15 parts of product A are added, and stirred and mixed at 70°C for 10 min to obtain product E. (6) 50 parts of starch, 2 parts of xanthan gum, and 1 part of carboxymethylcellulose are added into the product E, and then are homogenized by a high speed disperser at 5000 r/min for 5 min to obtain product F-4.
Description
In order to further verify the excellent technical effects of the vegetable roast beef flavor material prepared by the present invention, the inventor has also carried out the following determination experiments. (1) Evaluation of flavor material product: A certain amount of sizzling roast beef is taken as a standard product. Seven evaluators include 5 females and 2 males that are at the age of 22-28 and have no bad habits, are trained for 3 times in advance. An appropriate amount of product F is taken and diluted with water according to 1:2.The sizzling roast beef is cut into small pieces of 1 cm3 , and boiled with water for 15 min according to the mass ratio of 1:1; and the resulting solution is used as the standard product (rated as 5 points). The sensory evaluation for the product F is shown in Table 2 below: Table 2 Sensory Evaluation Table for Product F-1 F-2 F-3 F-4
1 4 5 4 4 4 4 4 4 4 4 4 4.2 5 4 4 3 2 4 5 5 5 4 3 5 5 4 3 4 4.5 5 4 4 4 3 4 4 4 5 3 4 3 4 3 4 5 5 4 4 4 5 4 4 4 5 4 4 4 4 4 4 4 5 4 4 4 5 4 5 5 4 5 4 3 4 4 4 5 4 5 4 5 3.8 3 6 5 5 5 4.3 5 5 4 4 5 4 5 4 5 4 4.5 5 7 4 4 5 4.5 5 5 4 5 4 5 3 3.8 4 5 4.2 4
4.28 4.57 4.57 4.54 4.57 4 4 4.29 4 4.15 3.86 4.3 4.43 4.28 4.21 4
(2) Evaluation of application effects of flavor material: 1) Application in vegetable beef burger
Description
The extruded vegetable protein granules are soaked in water for 3 h at 40°C to obtain 100g of the rehydrated vegetable protein; then 5g of starch, 3g of gluten, 4g of soybean oil, 3g of product F-1,ig of sodium carboxymethycellulose, and lOg of water are added, stirred and mixed for 20 min to obtain product G. The product G is pressed into a pie shape (10cm IDxlcm), and heated in a microwave that is set at medium heating scale for 3-15 min to obtain a vegetable beef burger. The beef burger is tested at a temperature of 40-60°C, which has the characteristic flavor of natural grilled beef. A certain amount of real beef burger is taken as the standard product (rated as 5 points), and the similarity is scored as shown in Table 3 below. Table 3 Evaluation Table of Applicability of Product F-I Overall Evaluator No. Color Flavor Preferences Similarity 1 4.1 5 4.5 5 2 4 4.4 4.2 4 3 3.7 4.6 4.7 5 4 4.2 5 5 5 5 4.4 3.8 4 4 6 3.6 4.3 4.3 4 7 5 5 5 5 Average 4.14 4.58 4.52 4.57 2) Application in grilled mushrooms 5 g of cumin, 5 g of salt, and 5 g of olive oil are added to 500 g of dried oyster mushrooms, and uniformly stirred; 6 g of F-2 is added; the mixture is heated in an oven at 250°C for 25 min; and the flavor is described and preference is evaluated, as shown in Table 4 below (out of 5 points): Table 4 Evaluation Table of Applicability
Description
Evaluator Flavor Description Preferences No. The roast aroma is strong, the beef flavor 1 is obvious and the mushroom aroma is 4 weak. 2 The taste is soft, beef-like and oily. 4 and the 3 The roast beef aroma is strong, mushroom aroma is obvious. 4 The roast beef aroma is obvious. 5
5 The beef aroma is strong and the roast 5 aroma is obvious. The roast aroma is obvious, the beef 6 aroma is obvious, and the mushroom 4 aroma is not obvious. The roast beef aroma is obvious, and the 7 4 mushroom aroma is a little. 3) Application in fried rice noodles 5g of five-spice powder, 5g of monosodium glutamate, and 5g of soy sauce are added into 500g of rice noodles and stirred uniformly. 15g of salad oil is heated; two minced garlic cloves are added, and stir-fried over high heat for 5 min; 6g of F-3 is added and stirred uniformly; and the product is subjected to sensory evaluation, as shown in Table 5 below (out of 5 points): Table 5 Evaluation Table of Applicability Evaluator Flavor Description Preferences No. 1 The roast beef aroma is obvious. 5 The roast aroma is obvious, the beef 2 5 aroma is obvious and the rice aroma is
Description
weak. The product is greasy, has strong roast aroma and has beef aroma.
4 The roast beef aroma is strong, and the 5 rice aroma is light. The roast beef aroma is obvious, and 5 4 the rice aroma is absent. The product has obvious roast aroma, 6 obvious beef aroma, and light rice 5 aroma. and the 7 The roast beef aroma is strong, rice aroma is weak. 4) Application in vegetable grilled steak The product G is pressed into a steak shape to obtain a vegetable steak. The product G is prepared according to embodiment 1. A small amount of salad oil is put into a frying pan to fry the vegetable steak for 15 min; then the fried vegetable steak is compared with a real steak (recorded as a full score, i.e., 5 points); and flavor evaluation and preference scoring are performed, as shown in Table 6 below: Table 6 Evaluation Table of Applicability Evaluator Similarity Preferences No. Flavor Description 1 The roast beef aroma is obvious. 5 5
2 The roast aroma is strong, and 4.5 4 the beef aroma is obvious. 3 The roast beef aroma exists. 4 4 The roast beef aroma is obvious, 4 5 5 and the overall aroma is
Description
harmonious. 5 The roast beef aroma is good. 5 4 6 The roast beef aroma is obvious. 3 4 7 The roast beef aroma is strong. 4.8 5
(3) The gas chromatography-olfactometry (GC-0) results of the product prepared by the present invention are shown in Table 7 and Table 8 below: It can be seen from Table 7 of F- product, analyzed by solid phase microextraction (SPME)/gas chromatography-olfactometry, the detected odor types mainly include meaty, roasted, fatty, beefy, oily, green, and salty aromas, especially meaty, roasted, fatty, and beefy aromas have strong strength (4-5 points) or high occurrence frequency. The results are similar to those of natural roast beef aroma types. (Note: the full score for the odor strength is 5). It can be known from Table 8 of F-4 product, analyzed by solid phase microextraction (SPME)/gas chromatography-olfactometry, the detected odor types mainly include meaty, salty, smoky, tallow, beefy, green, sweet, and caramel aromas. The meaty, roasted, tallow and beefy aromas have strong strength (4-5 points) or high ocurrence frequency. The results are similar to those of natural roast beef aroma types. (Note: the full score for the aroma strength is 5). Table 7 Gas Chromatography-Olfactometry Results of Product F-I
Retention Time (min) Odors Strength 8.453 Salty 1 8.694 Salty 1 8.696 Meat 5 11.425 Salty, nutty and meaty 5 11.487 Roasted 2 12.465 Roast and nutty 2 12.471 Nutty 5 14.611 Roasted nut 5
Description
14.612 Roasted 2 15.159 Potato 5 15.493 Roasted 4 18.439 Fresh 4 18.568 Salty 3 19.268 Roasted 5 19.486 Meat 5 19.488 Roasted 3 19.892 Roasted 5 22.238 Caramel 3 27.325 Fresh 3 27.842 Meat 2 28.418 Fresh, salty and meaty 4 28.451 Meat 5 29.092 Fatty 3 29.199 Beef tallow 4 30.086 Salty and beef fat 4 30.088 weak oily 2
Table 8 Gas Chromatography-Olfactometry Results of Product F-4
Retention Time (min) Odors Strength 6.239 Fresh and oily 2 11.523 Meat 5 11.752 Fresh and salty 4 14.626 Roast and potato 4 14.702 Meaty and smoky 4 15.155 Meaty and slightly salty 5 18.319 Meat 4 18.543 Fresh 3 19.351 Sweet 2 19.789 Nutty 4 21.053 Meat 5
Description
21.257 Roasted 2 21.502 Nutty 1 22.239 Fatty 4 24.049 Roasted 2 28.483 Meat and weak caramel 3 29.109 Beefy 5 29.389 Sweet and tallow 4 30.861 Roasted and burnt 2 31.465 Caramel 1 36.839 Fatty and fresh 3
(4) The products prepared by the present invention are subjected to GC-MS
analysis.
Specific measurement results are shown in Fig. 1to Fig. 4. It can be seen
from Fig. 1 that the samples are analyzed by solid phase microextraction
(SPME)/gas chromatography-mass spectrometry (GC-MS) and compounds are
identified through NIST2010 library in combination with retention indexes. In
addition to the compounds detected in the added flavor composite, the compounds
with detected content in the range of 0.02-5% (relative peak area) also include
2-methylbutanal, 2-methylbutanoic acid, pentane, 2-vinylpyridine, undecadienal,
3-nonen-2-one, furfuryl alcohol, 4-ethylphenol, maltol, 4-methyl-5-thiazole
ethanol, 2-methylthiophene, 2-thiophene formaldehyde, 2,4,5-trimethylthiazole,
tetramethylpyrazine, pyrazine, benzyl alcohol, phenethyl alcohol, butyraldehyde,
2-pentenal, styrene, hexanoic acid, tetradecane, 2-cyclohexene-1-ketone, 2-acetyl
1-pyrroline and 2-acetylthiazoline. These compounds have been found in natural
roast beef and are considered to contribut to the flavor of roast beef.
It can be seen from Fig. 2 that samples are analyzed by solid phase
microextraction (SPME)/gas chromatography-mass spectrometry (GC-MS) and
compounds are identified through NIST2010 library in combination with retention
indexes. In addition to the compounds detected in the added flavor composite, the
Description
compounds with detected content in the range of 0 .0 1 -10% (relative peak area) also include 2(3)-methylbutanal, 2,3-dimethylpyrazine, tetramethylpyrazine, 2-acetylpyrazine, 3-hydroxy-2-butanone, 4-propenylpyridine, 2-3-dihydrothiophene, 2-acetyl-1-pyrroline, caprylic acid, bis(2-methyl-3-furyl)disulfide, undecal, 3-nonen-2-one, furfuryl alcohol, maltol;, 4-methyl-5-thiazole ethanol, 2-methylthiophene, 2-thiophene formaldehyde, 2,4,5-trimethylthiazole, phenethyl alcohol, 2-pentenal, pentadecane, 2-cyclohexene-1-one and 2-acetylthiazole. These compounds have been found in natural roasted beef and are considered to contribute to the flavor of roasted beef. It can be seen from Fig. 3 that the samples are analyzed by solvent-assisted flavor evaporation/gas chromatography-mass spectrometry (GC-MS) and compounds are identified through NIST2010 library in combination with retention indexes. In addition to the compounds detected in the added flavor composite, the compounds with detected content in the range of 0 .0 1 -16% (relative peak area) also include 2(3)-methylbutanal, tetramethylpyrazine, 2-acetylpyrazine, 3-hydroxy-2-butanone, thiophene, difurfuryl disulfide, dodecaldehyde, 3-nonene-5-one, furfural, 4-methylpyridine, 4-methyl-5-thiazole ethanol, thiazole, phenethyl alcohol, valeraldehyde, pentadecane, 2-cyclohexen-1-one, y-octalactone, thiazole, 2-acetyl-1-pyrroline, tetradecanoic acid, octadecanoic acid, methyl stearate, and methyl oleate. These compounds have been found in natural cooked beef or roasted meat, and are considered to have contributions to the flavor of roasted beef. It can be seen from Fig. 4 that samples are analyzed by solvent-assisted flavor evaporation/gas chromatography-mass spectrometry (GC-MS), and compounds are identified through NIST2010 library in combination with retention indexes. In addition to the compounds detected in the added flavor composite, the compounds with detected content peak area) in the range of 0.03-14% also include 2-methylbutyraldehyde,2,4,5-trimethylpyrazine,2-ethylpyrazine,2-acetylpyrazine, 2-methylpyridine, diacetyl, 4-methyl-5-butyl-dihydro-2(3H)furanone, thiophene,
Description
myristyl alcdehyde, decane, 3-nonen-5-one, 2-ethylfuran, furfural, 3-methylpyridine, 4-methyl -5-thiazoleethanol, 2-methylthiophene, phenethyl alcohol, 2-heptanone, hexanoic acid, pentadecane, 2-cyclohexen-1-one, y-nonanoic lactone, 2-thiazoline, 2-acetyl-1-pyrroline, guaiacol, tetradecanoic acid, methyl oleate and ethyl oleate. These compounds have been found in natural beef flavor or roasted meat and are considered to have contributions to the flavor of roasted beef. The above description of the disclosed embodiments enables those skilled in the art to realize or use the present invention. Many modifications to these embodiments will be apparent to those skilled in the art. The general principle defined herein can be realized in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principle and novel features disclosed herein.

Claims (10)

Claims
1. A vegetable roast beef flavor material, wherein the roast beef flavor material is prepared by mixing a flavor composite, a secondary Maillard reaction product, and auxiliary materials in a mass ratio of (10-20): (450-1000): (20-100); the secondary Maillard reaction product is prepared by mixing main materials with a primary Maillard reaction product I, a primary Maillard reaction product II, and a hydrolyzed soybean isolate according to a mass ratio of (140-420): (15-20): (20-50): (300-500) and conducting a reaction, wherein the reaction base material of the primary Maillard reaction product I comprises cysteine, serine and reducing sugar; the molar concentration of the cysteine is 6-10 mol/L; the molar concentration of the serine is 10-15 mol/L; and the molar ratio of the cysteine to the reducing sugar is 1:(1-2); the reaction base material of the primary Maillard reaction product II comprises lysine and reducing sugar; the molar concentration of the lysine is 3-6 mol/L; and the molar ratio of the lysine to the reducing sugars is 1:(1-5). 2. The vegetable roast beef flavor material is according to claim 1, wherein the flavor composition comprises the following raw materials in parts by weight: 0.06-0.50 part of dimethyl disulfide, 8.70-18.21 parts of hexanal, 2.31-10.26 parts of heptanal, 0.21-4.53 parts of 2-pentylfuran, 4.18-10.71 parts of octanal, 0.62-4.85 parts of 1-octene-3-ol, 0.11-1.86 parts of 2-ethyl-3,5-dimethylpyrazine, 0.83-8.52 parts of 2-heptenal, 4.89-30.0 parts of 2-methyl-3-furanthiol, 2.39-10.77 parts of 2-octenal, 1.16-11.93 parts of 3-methylthiopropionaldehyde, 0.93-12.25 parts of 2,4-hexadienal, 1.04-8.75 parts of decanal, 0.08-2.87 parts of 2-nonenal, 0.12-4.01 parts of benzaldehyde, 0.80-5.79 parts of 2,4-nonadienal, 0.71-6.39 parts of octanol, 0.10-1.89 parts of 2-decenal, 0.06-4.02 parts of 2,4-octadienal, 3.03-40.21 parts of 2,4-decadienal, 0.11-15.62 parts of phenylacetaldehyde, 0.12-5.91 parts of 2-undecenal, 0.02-3.57 parts of 12-methyl tridecaldehyde, 0.04-6.39 parts of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 0.44-9.02 parts of p-cresol and 827-932 parts of solvent; wherein the solvent is vegetable oil, and the vegetable oil is palm oil, sunflower oil, rapeseed oil or corn oil.
Claims
3. The vegetable roast beef flavor material according to claim 1, wherein the auxiliary materials comprise the following components in parts by weight: 20-80 parts of starch, 0.2-2 parts of xanthan gum, and 0.5-2 parts of carboxymethyl cellulose.
4. The vegetable roast beef flavor material according to claim 1, wherein the main materials comprise the following components in parts by weight: 10-20 parts of vegetable oil, 20-50 parts of yeast extract, 2-8 parts of cysteine, 5-10 parts of glycine, 5-12 parts of glutamic acid, 8-10 parts of leucine, 3-7 parts of phenylalanine, 3-5 parts of proline, 4-8 parts of alanine, 3-10 parts of methionine, 2-4 parts of thiamine, 10-30 parts of glucose, 8-24 parts of xylose, 50-200 parts of water, and 15-20 parts of salt.
5. The vegetable roast beef flavor material according to anyone of claims 1-4, wherein the reducing sugar is xylose, ribose, glucose, galactose or L-arabinose.
6. A preparation method of the vegetable roast beef flavor material of anyone of claims 1-5, wherein the method specifically comprises the following steps:
( 1 ) preparation of the flavor composite: diluting a flavor substance with a solvent into a solution with a mass concentration of 1%, and preparing the composite according to parts by weight to obtain product A;
( 2 ) primary Maillard reaction (I): adding the cysteine, the serine and the reducing sugar to a phosphate buffered solution to react, and conducting vacuum concentration to obtain product B;
( 3 ) primary Maillard reaction (II): adding the lysine and the reducing sugar to the phosphate buffered solution to react, and conducting vacuum concentration to obtain product C;
( 4 ) direct biological enzymolysis: adding trypsin, papain and flavor protease to soy protein isolate in sequence to conduct a biological enzymolysis reaction, and then inactivating the enzyme to obtain product D;
Claims
(5 ) secondary Maillard reaction: reacting the mixture of the product B, the product C, and the product D with the main materials and cool down to room temperature, and then adding and mixing uniformly with the product A to obtain product E;
( 6 ) mixing and homogenization: adding the auxiliary materials to the product E, and homogenizing at high speed to obtain the vegetable roast beef flavor material.
7. The preparation method of the vegetable roast beef flavor material according to claim 6, wherein in the step (2), the pH value of the phosphate buffered solution is 5-6, reaction temperature is 45-60°C, and reaction time is 0.5-3h; in the step (3), the pH value of the phosphate buffered solution is 6-7, the reaction temperature is 80-100°C, and the reaction time is 5min-2h.
8. The preparation method of the vegetable roast beef flavor material according to claim 6, wherein in the step (4), the process steps of the direct biological enzymolysis of the soybean protein isolate are as follows: add water at a material-to-liquid ratio of 1:(5-10)(g:mL) into the soybean protein isolate; at a temperature of 55°C and a pH of 6.0-7.0, first add trypsin for enzymolysis for 1-1.5 h according to an enzyme-substrate ratio of 0.5-1%; then add papain for enzymolysis for 0.5-1 h according to the enzyme-substrate ratio of 0.2-0.5%; then add flavor protease for enzymolysis for 0.5-1.5 h according to the enzyme-substrate ratio of 0.5-1%; and finally heat to 85°C for 10 min to inactivate the enzyme to obtain the product D.
9. The preparation method of the vegetable roast beef flavor material according to claim 6, wherein in the step (5), the pH value of the reaction is 6-7; reaction temperature is 100-140°C; reaction time is 0.5-2 h; mixing temperature is -90°C; and mixing time is 5-15 min.
Claims
10. An application of the vegetable roast beef flavor material of anyone of claims 1-5 or the vegetable roast beef flavor material prepared by the method of anyone of claims 6-9 in food processing industry.
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