CN101606670A - A kind of natural duck-flavor essence - Google Patents
A kind of natural duck-flavor essence Download PDFInfo
- Publication number
- CN101606670A CN101606670A CNA200910069740XA CN200910069740A CN101606670A CN 101606670 A CN101606670 A CN 101606670A CN A200910069740X A CNA200910069740X A CN A200910069740XA CN 200910069740 A CN200910069740 A CN 200910069740A CN 101606670 A CN101606670 A CN 101606670A
- Authority
- CN
- China
- Prior art keywords
- duck
- fat
- essence
- oxidated
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a kind of duck-flavor essence, this essence is prepared from by reduced sugar, amino acid whose hydrochloride, hydrolyzed vegetable protein liquid, water and oxidated duck fat, wherein the peroxide value of oxidated duck fat is 20-2200mmol/kg, anisidine value is 260-500, and acid number is a 0.2-20gKOH/kg fat.Essence of the present invention has duck local flavor true to nature, and fragrance aromatic flavour, lasting is lasting, natural sense is strong, can be widely used in food production fields such as instant noodles, instant bean vermicelli, soup stock, leisure food, meat products, roast duck by the essence product of being processed into various formulations, this duck meat essence has favorable application.
Description
Technical field
The invention belongs to the food ingredient technical field, particularly a kind of natural duck-flavor essence.
Background technology
Along with the continuous development of flavour of food products, the duck local flavor has purposes widely in food production fields such as instant noodles, instant bean vermicelli, soup stock, leisure food, meat products, roast duck.At present the main production method of duck food essence is to utilize the allotment of fabricated food spices and to be that major ingredient is by two kinds of methods of reaction for preparation based on animal protein, hydrolytic liquid of plant protein, utilize the production method technology of fabricated food spices allotment simple, the product flavor strength is big, but often fragrance is true to nature inadequately, and the synthetic perfume sensation obviously; Though with animal protein, hydrolytic liquid of plant protein be major ingredient pass through reaction for preparation method mouthfeel circle and, natural sense is strong, also exists the fragrance fragrance characteristic obvious inadequately, the problem that intensity is on the low side.
The existing fatty kind of mainly utilizing with the method for utilizing fat control oxidation to produce food flavor is lard, chicken fat, tallow or plant wet goods, because the restriction of its raw material type can not well produce the duck local flavor, has the single shortcoming of local flavor.
For solving the problems of the technologies described above, the invention provides a kind of duck-flavor essence, this essence has strong volatility, feature is true to nature outstanding.And this essence production technology is simple, and cost is lower.
Summary of the invention
For solving the defective that present duck meat essence exists, the invention provides a kind of natural duck-flavor essence.
The invention provides a kind of duck-flavor essence, this essence is prepared from by reduced sugar, amino acid whose hydrochloride, hydrolyzed vegetable protein (HVP) liquid, water and oxidated duck fat, wherein the peroxide value of oxidated duck fat is 20-2200mmol/kg, anisidine value is 260-500, and acid number is a 0.2-20gKOH/kg fat.Preferably, the peroxide value of oxidated duck fat is 120-800mmol/kg, and anisidine value is 300-450, and acid number is a 0.2-15gKOH/kg fat.More preferably, the peroxide value of oxidated duck fat is 200-500mmol/kg, and anisidine value is 300-450, and acid number is a 5-10gKOH/kg fat
The preparation of above-mentioned oxidated duck fat comprises the steps:
In the reactor of air-breather is housed, be 100-1000r/min with natural duck fat at speed of agitator, bubbling air stirs under 80 ℃ of-180 ℃ of temperature conditions, and air velocity is 0.5-5m
3/ kg.h, oxidization time are 0.5-10h.
In the preparation process of above-mentioned oxidated duck fat, preferably, speed of agitator is 200-800r/min, and temperature is 100-140 ℃, and air velocity is 1-3m
3/ kg.h, oxidization time are 1-5h.
The weight percentage of every kind of raw material of above-mentioned preparation essence is respectively:
Reduced sugar 1%-20%, amino-acid salt hydrochlorate 0.5%-20%, HVP liquid 5%-80%, water 10%-80%, oxidated duck fat 0.1%-10%, the summation of the quality percentage composition of raw material is 100%.
Preferably, the weight percentage of every kind of raw material is respectively:
Reduced sugar 5%-15%, amino-acid salt hydrochlorate 5%-15%, HVP liquid 10%-60%, water 10%-60%, oxidated duck fat 1%-8%, the summation of the quality percentage composition of raw material is 100%.
Preferably, above-mentioned reduced sugar is selected from one or both in wood sugar and the glucose, and the amino-acid salt hydrochlorate is the L-cysteine hydrochloride, and HVP liquid is the routine hydrolysis vegetable protein liquid of selling on the market.HVP liquid among for example following embodiment 1-2 is bought from Beijing red scientific ﹠ trading Co., Ltd. all over the sky, and name of product is a HVP-5 liquid.
Above-mentioned duck-flavor essence can further be processed into watery, paste or powdered food essence by adding auxiliary material such as food flavor, emulsifying agent, thickener and conventional processing technology.
The analytical method of peroxide value, anisidine value, acid number can be with reference to GB/T5538-1995, GB/T530-1998, ISO6885-1998.
The invention has the beneficial effects as follows:
Essence of the present invention has duck local flavor true to nature, and fragrance aromatic flavour, lasting is lasting, natural sense is strong, can be widely used in food production fields such as instant noodles, instant bean vermicelli, soup stock, leisure food, meat products, roast duck by the essence product of being processed into various formulations, this duck meat essence has favorable application.
The specific embodiment
In order to understand the present invention, further explain the present invention with embodiment below, but do not limit protection scope of the present invention.
Embodiment 1
Add wood sugar 2g, glucose 5g, L-cysteine hydrochloride 5g, HVP liquid 58g, water 25g in reactor, oxidated duck fat 5g carries out stirring reaction under 120 ℃, and speed of agitator is 300r/min, obtains to have the duck meat essence of natural duck local flavor behind the reaction 2h;
The preparation method of above-mentioned oxidated duck fat is as follows:
In the reactor of air-breather is housed, add the natural duck fat of 100g, stir, speed of agitator is 300r/min, bubbling air behind the heat temperature raising to 120 ℃, air velocity is 0.6m3/kg.h, oxidization time is 1.5h, prepares oxidated duck fat, and the peroxide value of this duck fat is 209mmol/kg, anisidine value is 300, and acid number is a 5.2gKOH/kg fat.
Embodiment 2
In reactor, add wood sugar 1.5g, glucose 7g, L-cysteine hydrochloride 6.5g, HVP liquid 65g, water 15g, oxidated duck fat 5g, carry out stirring reaction under 110 ℃, speed of agitator is 300r/min, obtains to have the duck meat essence of natural duck local flavor behind the reaction 2h;
The preparation method of above-mentioned oxidated duck fat is as follows:
In the reactor of air-breather is housed, add the natural duck fat of 100g, stir, speed of agitator is 500r/min, bubbling air behind the heat temperature raising to 130 ℃, air velocity is 0.8m3/kg.h, oxidization time is 1.0h, prepares oxidated duck fat, and the peroxide value of this duck fat is 372mmol/kg, anisidine value is 350, and acid number is a 6.4gKOH/kg fat.
Essence of the present invention is described by specific embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, all similar replacements and change will become apparent to those skilled in the art that and all be regarded as comprising within the scope of the present invention.
Claims (6)
1, a kind of duck-flavor essence, this essence is prepared from by reduced sugar, amino acid whose hydrochloride, hydrolyzed vegetable protein (HVP) liquid, water and oxidated duck fat, wherein the peroxide value of oxidated duck fat is 20-2200mmol/kg, and anisidine value is 260-500, and acid number is a 0.2-20gKOH/kg fat; Preferably, the peroxide value of oxidated duck fat is 120-800mmol/kg, and anisidine value is 300-450, and acid number is a 0.2-15gKOH/kg fat; More preferably, the peroxide value of oxidated duck fat is 200-500mmol/kg, and anisidine value is 300-450, and acid number is a 5-10gKOH/kg fat.
2, duck-flavor essence according to claim 1 is characterized in that the preparation of oxidated duck fat comprises the steps:
In the reactor of air-breather is housed, be 100-1000r/min with natural duck fat at speed of agitator, bubbling air stirs under 80 ℃ of-180 ℃ of temperature conditions, and air velocity is 0.5-5m
3/ kg.h, oxidization time are 0.5-10h;
3, duck-flavor essence according to claim 2 is characterized in that speed of agitator is 200-800r/min, and temperature is 100-140 ℃, and air velocity is 1-3m
3/ kg.h, oxidization time are 1-5h.
4, according to each described duck-flavor essence of claim 1-3, the weight percentage that it is characterized in that preparing every kind of raw material of essence is respectively:
Reduced sugar 1%-20%, amino-acid salt hydrochlorate 0.5%-20%, HVP liquid 5%-80%, water 10%-80%, oxidated duck fat 0.1%-10%, the summation of the quality percentage composition of raw material is 100%.
5, duck-flavor essence according to claim 4, reduced sugar 5%-15% wherein, amino-acid salt hydrochlorate 5%-15%, HVP liquid 10%-60%, water 10%-60%, oxidated duck fat 1%-8%, the summation of the quality percentage composition of raw material is 100%.
6, according to each described duck-flavor essence of claim 1-5, it is characterized in that reduced sugar is selected from one or both in wood sugar and the glucose, the amino-acid salt hydrochlorate is the L-cysteine hydrochloride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910069740A CN101606670B (en) | 2009-07-16 | 2009-07-16 | Natural duck meat taste essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910069740A CN101606670B (en) | 2009-07-16 | 2009-07-16 | Natural duck meat taste essence |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101606670A true CN101606670A (en) | 2009-12-23 |
| CN101606670B CN101606670B (en) | 2012-09-05 |
Family
ID=41480710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910069740A Expired - Fee Related CN101606670B (en) | 2009-07-16 | 2009-07-16 | Natural duck meat taste essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101606670B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315262A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Novel natural meat essence and preparation method |
| CN105029342A (en) * | 2015-06-16 | 2015-11-11 | 上海应用技术学院 | Preparation method for roast duck flavored duck meat fragrance base |
| CN106912881A (en) * | 2017-03-01 | 2017-07-04 | 浙江省农业科学院 | A kind of seasoning essence and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1430914A (en) * | 2003-01-10 | 2003-07-23 | 巢中进 | Chicken flavor monosodium glutamate and its prodn. technique |
| CN101253966A (en) * | 2008-02-25 | 2008-09-03 | 邓凡胜 | Seasoner for roasting fowl |
-
2009
- 2009-07-16 CN CN200910069740A patent/CN101606670B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315262A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Novel natural meat essence and preparation method |
| CN105029342A (en) * | 2015-06-16 | 2015-11-11 | 上海应用技术学院 | Preparation method for roast duck flavored duck meat fragrance base |
| CN106912881A (en) * | 2017-03-01 | 2017-07-04 | 浙江省农业科学院 | A kind of seasoning essence and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101606670B (en) | 2012-09-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101455323B (en) | Meat flavor hot flavorings and production method thereof | |
| CN101697825B (en) | Technology for preparing broth powder by cooking and enzymatic hydrolysis | |
| CA2362953C (en) | Animal feed supplement for the nutritional enrichment of animal produce | |
| CN104041790B (en) | A kind of radish sirloin essence and preparation method thereof | |
| CN107518094A (en) | The preparation method and camellia seed oil capsule powders of a kind of camellia seed oil microscapsule powder | |
| CN101744214B (en) | Preparation method of natural pork flavor essence | |
| CN105707894A (en) | Preparation method of high-temperature-resistant microalgae DHA (docosahexenoic acid) oil microcapsule powder | |
| CN102396693A (en) | Chicken flavor seasoning and preparation method thereof | |
| CN102934810A (en) | Application of chlorella in foods | |
| CN1985673A (en) | Process of preparing seaweed extract as food additive | |
| CN109430545A (en) | A kind of pet nutrition cream prepared using arctic sweet tea shrimp processing byproduct | |
| CN103349313A (en) | Concentrated soup-stock and preparation method thereof | |
| CN104206812B (en) | A kind of pig feed improving pork quality and preparation method thereof | |
| CN101606670B (en) | Natural duck meat taste essence | |
| CN103315282B (en) | A kind of tomato ketchup and preparation method thereof | |
| CN105053486A (en) | Peanut brittle composition and preparation method thereof | |
| CN103622091B (en) | A kind of method utilizing hot pressed peanut meal to prepare peanut butter | |
| CN105533146A (en) | Canned pet food and preparation method thereof | |
| CN101606674B (en) | Method for preparing duck meat taste essence | |
| CN106234797A (en) | A kind of herbage diet producing high linolenic, linoleic acid Carnis Sus domestica | |
| CN107594400A (en) | A kind of seasoning sea sedge and its preparation technology | |
| CN102488276B (en) | Wheat bran beverage and its preparation method | |
| CN102396692B (en) | Calcium-enriched seasoning with chicken flavor and manufacturing method thereof | |
| CN101606673B (en) | Oxidated duck fat for preparing duck meat taste essence | |
| CN102326768A (en) | Savory flavoring |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 300300 No. 11 Li Bei Road, Dongli Economic Development Zone, Tianjin Applicant after: Tianjin Chunfa Biotechnology Group Co., Ltd. Address before: 300300 No. 11 Li Bei Road, Dongli Economic Development Zone, Tianjin Applicant before: Tianjin Chunfa Food Ingredients Co., Ltd. |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: CHUNFA FOOD MATERIAL CO., LTD., TIANJIN TO: TIANJIN CHUNFA BIO-TECHNOLOGYGROUP CO., LTD. |
|
| ASS | Succession or assignment of patent right |
Owner name: TIANJIN CHUNYU FOOD ADDITIVES CO., LTD. Free format text: FORMER OWNER: TIANJIN CHUNFA BIO-TECHNOLOGY GROUP CO., LTD. Effective date: 20120725 |
|
| C14 | Grant of patent or utility model | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 300300 DONGLI, TIANJIN TO: 300300 BINHAI NEW DISTRICT, TIANJIN |
|
| GR01 | Patent grant | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20120725 Address after: 300300, 235, Kangda street, Dagang District, Tianjin Applicant after: Tianjin Chunyu Food Ingredients Co., Ltd. Address before: 300300 No. 11 Li Bei Road, Dongli Economic Development Zone, Tianjin Applicant before: Tianjin Chunfa Biotechnology Group Co., Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120905 Termination date: 20150716 |
|
| EXPY | Termination of patent right or utility model |