CN101669612A - Method for preparing essence by employing extrusion technology - Google Patents
Method for preparing essence by employing extrusion technology Download PDFInfo
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- CN101669612A CN101669612A CN200910070202A CN200910070202A CN101669612A CN 101669612 A CN101669612 A CN 101669612A CN 200910070202 A CN200910070202 A CN 200910070202A CN 200910070202 A CN200910070202 A CN 200910070202A CN 101669612 A CN101669612 A CN 101669612A
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Abstract
The invention provides a method for preparing a flavor essence by employing an extrusion technology. The method comprises the following steps: (1) raw materials mixing: adding the raw materials used to prepare the essence according to a proportion of a formulation into an auto mixing machine to be mixed uniformly and obtaining a raw mix; (2) extrusion reaction: preheating a twin screw extruding machine to the following appointed temperatures: the temperature of a mixing zone is 60-130 DEG C, the temperature of a shear zone is 90-160 DEG C, the temperature of a melting zone is 120-190 DEG C; adding the raw mix into a loading hopper of the extruding machine, starting a screw and adjusting the rotation speed of the screw to be 100-400 rotation/minute; evenly adding the materials and controlling the speed of adding materials to be 20-500 kg/hour; transmitting and extruding the raw materials in the extruding machine, then squeezing out the raw materials from the port of a mould in the extruding machine, cooling extruded samples to room temperature and obtaining the powdered essence after being pulverized by a pulverizer.
Description
Technical field
The invention belongs to the food dressing field, particularly relate to a kind of method of utilizing extrusion technique to prepare essence.
Background technology
At present the technology of preparation essence is mainly attached most importance to Maillard reaction, and the production of a lot of essence all needs to use Maillard reaction, uses Maillard reaction and prepares essence to have a local flavor fuller, fragrance nature more true to nature.Certainly, Maillard reaction is not used in the preparation of some essence yet, has its specific fragrance and fragrance yet.Disclose a kind of production technology of beef monosodium glutamate in the prior art, this technology is cleaned for getting beef, rub after the quick-frozen, making beating, boiling 1-2 hour, again with under the ripe slurry 40-45 ℃ temperature, add 1 ‰-3 ‰ pancreatin or bacillus subtilis neutral proteinase, hydrolysis 6-8 hour, regulate the hydrolyzate pH value to 4.5-5.5, take off peculiar smell with activated carbon, filter, after the edible gelatin of adding 4-8% and oily essence are spared matter in filtrate, spray-drying, make the flavouring powdered beef, standby.Take by weighing flavouring powdered beef, hydrolytic plant protein powder, sodium glutamate, the sweet sour sodium of flesh and/or GMP, table salt and ethyl maltol by said ratio, mixing is powdered beef flavour essence, also can be through atomizing humidifying performance, granulation, drying, standardization becomes graininess beef monosodium glutamate.The preparation-obtained product of the technology of above-mentioned preparation beef flavor can not be given full play to the taste and the fragrance of beef flavor because of the restriction of process conditions.
Summary of the invention
Be the existing deficiency of the technology that overcomes existing preparation essence, the invention provides a kind of method of utilizing extrusion technique to prepare flavor essence, this method comprises the steps:
(1) mixed material
To prepare raw material for essence and join in the automatic mixer by formula rate and mix, obtain raw mix;
(2) extruding reaction
Twin (double) screw extruder is preheating to assigned temperature: mix 60 ℃～130 ℃, 90 ℃～160 ℃ of shear zones, 120 ℃～190 ℃ of melting zones; Raw mix is joined in the loading hopper of extruder, start screw rod, adjusting screw speed is 100～400 rev/mins; At the uniform velocity reinforced, the control charging rate is 20～500kg/ hour; Raw material through transmitting, pushing, is then extruded by the mould mouth of extruder in extruder, and the sample that squeezes out is cooled to room temperature, obtains the essence of powdery after pulverizing with pulverizer.
Preferably, the condition of reacting in the said method is: 70 ℃～120 ℃ of mixed zones, 100 ℃～150 ℃ of shear zones, 130 ℃～180 ℃ of melting zones; Screw speed is 150～300 rev/mins, and charging rate is 40～400kg/ hour
More preferably, the condition of reacting in the said method is: 80 ℃～110 ℃ of mixed zones, 110 ℃～140 ℃ of shear zones, 150 ℃～160 ℃ of melting zones; Screw speed is 150～200 rev/mins, and charging rate is 50～300kg/ hour
The above-mentioned method for preparing essence is applicable to the preparation of any essence, can prepare beef flavor, pork essence, chicken essence, seafood essence etc., preferably preparation include amino acid and or protein and reduced sugar as the essence of raw material.
More preferably, said method can prepare the component with following raw material and the essence of parts by weight thereof:
2～15 parts in amino acid
5～15 parts of reduced sugars
30～45 parts of protein matters
2～8 parts of spices
Carrier 30 as one kind～60 part
1～10 part in water
0～10 part of other auxiliary material
Wherein amino acid is selected from one or more in cystine, cysteine, cysteine hydrochloride, glycine, alanine, isoleucine, valine, phenylalanine, threonine, lysine, arginine, proline, methionine, glutamic acid, serine, asparatate, tyrosine, tryptophan, histidine, the taurine;
Reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose;
Protein matter is selected from one or more in hydrolysis beef protein, ox bone element, yeast extract, the hydrolyzed vegetable protein;
Spice is selected from one or more in green onion, ginger, garlic, anise, fennel seeds, Chinese cassia tree, cloves, nutmeg, dried orange peel, Chinese prickly ash, capsicum, pepper, Radix Glycyrrhizae, basyleave, the root of Dahurain angelica, coriander, sweet basil, the tsaoko.
Carrier is selected from one or more in flour, starch, ground rice, the corn flour;
Other auxiliary material is selected from butter, soy sauce, VB
1, among the VC one or more.
Preferably, the component of the raw material of beef flavor and parts by weight thereof are as follows:
6 parts of glucose, 4 parts of cysteine hydrochlorides, hydrolysis beef protein 28 part, 8 parts of hydrolyzed vegetable proteins, 2 parts of spices, 40 parts in flour, 6 parts in butter, 4 parts in soy sauce, VB11 part, 1 part in water.
The essence of producing by said method can directly use as salt taste essence, the mixing such as a certain proportion of carrier, flavor enhancement of also can arranging in pairs or groups, the essence of the local flavor that is improved after evenly;
Hydrolysis beef protein and hydrolyzed vegetable protein are the conventional products of market sale.
Method of the present invention makes raw material for essence be in high temperature, high pressure conditions in extruder, has produced variations such as Maillard reaction, sugar degraded, fat oxidation, makes essence have strong local flavor.
The specific embodiment
The following examples just are explained and illustrated the present invention, protection scope of the present invention are not formed any restriction.
Embodiment 1
Each raw material and the weight thereof of preparation beef flavor are as follows:
Raw material weight (Kg)
Glucose 6Kg
Cysteine hydrochloride 4Kg
Hydrolysis beef protein 2gKg
Hydrolyzed vegetable protein 8Kg
Spice 2Kg
Flour 40Kg
Butter 6Kg
Soy sauce 4Kg
VB
1 1Kg
Water 1Kg
The mixture of green onion, ginger, garlic, anise, fennel seeds and the Chinese cassia tree of weight such as spice is.
Hydrolysis beef protein and hydrolyzed vegetable protein are the conventional products of market sale.
Each raw material of above-mentioned weight joined to mix in the mixer obtain extruding raw material, twin (double) screw extruder is preheating to assigned temperature, default mixed zone temperature is 80 ℃, and the shear zone is 110 ℃, and melting zone is 150 ℃.Extruding raw material is joined in the loading hopper of twin (double) screw extruder, start extruder, adjusting screw speed is 150 rev/mins.By 60Kg/ hour speed extruding raw material is transported to the extruder from hopper and pushes, the extruding reaction material that squeezes out is cooled to room temperature, the about 6.5cm of extruding reaction material diameter, this extruding reaction material is pulverized with pulverizer, cross the extruding reaction material that obtains powdery behind the screen cloth of 2mm, be beef flavor.
Above-mentioned raw materials is carried out conventional Maillard reaction, not by above-mentioned extrusion pressing puffing process, the same beef flavor that obtains, but compare with the essence of method preparation of the present invention by the beef flavor that conventional method obtains, because the difference of process conditions, cause beef-flavouring stronger, more can satisfy the demand of client beef-flavouring.
Method 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 (5)
1, a kind of method of utilizing extrusion technique to prepare flavor essence, this method comprises the steps:
(1) mixed material
To prepare raw material for essence and join in the automatic mixer by formula rate and mix, obtain raw mix;
(2) extruding reaction
Twin (double) screw extruder is preheating to assigned temperature: 60 ℃～130 ℃ of mixed zones, 90 ℃～160 ℃ of shear zones, 120 ℃～190 ℃ of melting zones; Raw mix is joined in the loading hopper of extruder, start screw rod, adjusting screw speed is 100～400 rev/mins; At the uniform velocity reinforced, the control charging rate is 20～500kg/ hour; Raw material through transmitting, pushing, is then extruded by the mould mouth of extruder in extruder, and the sample that squeezes out is cooled to room temperature, obtains the essence of powdery after pulverizing with pulverizer.
2, method according to claim 1, wherein the mixed zone is 70 ℃～120 ℃, 100 ℃～150 ℃ of shear zones, 130 ℃～180 ℃ of melting zones, screw speed is 150～300 rev/mins, charging rate is 40～400kg/ hour.
3, method according to claim 1 and 2, wherein the mixed zone is 80 ℃～110 ℃, 110 ℃～140 ℃ of shear zones, 150 ℃～160 ℃ of melting zones, screw speed is 150～200 rev/mins, charging rate is 50～300kg/ hour.
4, according to each described method of claim 1-3, wherein essence is beef flavor, pork essence, chicken essence or seafood essence, and includes amino acid and/or protein and reduced sugar in the essence as raw material.
5, according to each described method of claim 1-4, wherein the component of raw material for essence and parts by weight thereof are:
2～15 parts in amino acid
5～15 parts of reduced sugars
30～45 parts of protein matters
2～8 parts of spices
Carrier 30 as one kind～60 part
1～10 part in water
0～10 part of other auxiliary material
Wherein amino acid is selected from one or more in cystine, cysteine, cysteine hydrochloride, glycine, alanine, isoleucine, valine, phenylalanine, threonine, lysine, arginine, proline, methionine, glutamic acid, serine, asparatate, tyrosine, tryptophan, histidine, the taurine;
Reduced sugar is selected from one or more in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose;
Protein matter is selected from one or more in hydrolysis beef protein, ox bone element, yeast extract, the hydrolyzed vegetable protein;
Spice is selected from one or more in green onion, ginger, garlic, anise, fennel seeds, Chinese cassia tree, cloves, nutmeg, dried orange peel, Chinese prickly ash, capsicum, pepper, Radix Glycyrrhizae, basyleave, the root of Dahurain angelica, coriander, sweet basil, the tsaoko.
Carrier is selected from one or more in flour, starch, ground rice, the corn flour;
Other auxiliary material is selected from butter, soy sauce, VB
1, among the VC one or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910070202A CN101669612A (en) | 2009-08-24 | 2009-08-24 | Method for preparing essence by employing extrusion technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910070202A CN101669612A (en) | 2009-08-24 | 2009-08-24 | Method for preparing essence by employing extrusion technology |
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| CN101669612A true CN101669612A (en) | 2010-03-17 |
Family
ID=42017189
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|---|---|---|---|
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008114A (en) * | 2010-08-12 | 2011-04-13 | 天津春发食品配料有限公司 | Spice powder extrusion and sterilization method |
| CN102488178A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Spicy beef flavor essence prepared by extrusion technology |
| CN102599460A (en) * | 2012-03-26 | 2012-07-25 | 天津春发生物科技集团有限公司 | Curry flavor essence prepared by extrusion technique |
| CN102599462A (en) * | 2012-03-29 | 2012-07-25 | 天津春发生物科技集团有限公司 | Fried onion flavor essence prepared by using extrusion technology |
| CN102613522A (en) * | 2012-03-26 | 2012-08-01 | 天津春发生物科技集团有限公司 | Roasted garlic flavor essence prepared by extrusion technology |
| CN103099178A (en) * | 2013-01-10 | 2013-05-15 | 增城华栋调味品有限公司 | Spicy and hot flavoring material, preparation method and applications thereof |
| CN104194938A (en) * | 2014-09-15 | 2014-12-10 | 中国烟草总公司郑州烟草研究院 | Preparation method of maillard reaction flavor for cigarette |
| CN105105081A (en) * | 2015-09-25 | 2015-12-02 | 天宁香料（江苏）有限公司 | Preparation method of thermo-reactive red jujube flavor |
| CN105166839A (en) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | Fermented soya bean fried beef-flavored paste flavor and preparation method thereof |
| CN110786445A (en) * | 2019-09-26 | 2020-02-14 | 黄河三角洲京博化工研究院有限公司 | Preparation process of flavored selenium-rich edible fungus functional flour |
| CN114632046A (en) * | 2022-04-18 | 2022-06-17 | 成都花荟缘文化发展有限公司 | Uvioresistant hibiscus perfume and preparation method thereof |
| CN115553448A (en) * | 2022-11-03 | 2023-01-03 | 宁夏春升源生物科技有限公司 | Seafood-flavor paste essence and preparation method thereof |
-
2009
- 2009-08-24 CN CN200910070202A patent/CN101669612A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008114B (en) * | 2010-08-12 | 2013-06-12 | 天津春发生物科技集团有限公司 | Spice powder extrusion and sterilization method |
| CN102008114A (en) * | 2010-08-12 | 2011-04-13 | 天津春发食品配料有限公司 | Spice powder extrusion and sterilization method |
| CN102488178A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Spicy beef flavor essence prepared by extrusion technology |
| CN102613522B (en) * | 2012-03-26 | 2014-05-28 | 天津春发生物科技集团有限公司 | Roasted garlic flavor essence prepared by extrusion technology |
| CN102599460B (en) * | 2012-03-26 | 2015-04-15 | 天津春发生物科技集团有限公司 | Curry flavor essence prepared by extrusion technique |
| CN102599460A (en) * | 2012-03-26 | 2012-07-25 | 天津春发生物科技集团有限公司 | Curry flavor essence prepared by extrusion technique |
| CN102613522A (en) * | 2012-03-26 | 2012-08-01 | 天津春发生物科技集团有限公司 | Roasted garlic flavor essence prepared by extrusion technology |
| CN102599462A (en) * | 2012-03-29 | 2012-07-25 | 天津春发生物科技集团有限公司 | Fried onion flavor essence prepared by using extrusion technology |
| CN102599462B (en) * | 2012-03-29 | 2014-09-10 | 天津春发生物科技集团有限公司 | Fried onion flavor essence prepared by using extrusion technology |
| CN103099178A (en) * | 2013-01-10 | 2013-05-15 | 增城华栋调味品有限公司 | Spicy and hot flavoring material, preparation method and applications thereof |
| CN103099178B (en) * | 2013-01-10 | 2014-03-26 | 增城华栋调味品有限公司 | Spicy and hot flavoring material, preparation method and applications thereof |
| CN104194938A (en) * | 2014-09-15 | 2014-12-10 | 中国烟草总公司郑州烟草研究院 | Preparation method of maillard reaction flavor for cigarette |
| CN105166839A (en) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | Fermented soya bean fried beef-flavored paste flavor and preparation method thereof |
| CN105105081A (en) * | 2015-09-25 | 2015-12-02 | 天宁香料（江苏）有限公司 | Preparation method of thermo-reactive red jujube flavor |
| CN110786445A (en) * | 2019-09-26 | 2020-02-14 | 黄河三角洲京博化工研究院有限公司 | Preparation process of flavored selenium-rich edible fungus functional flour |
| CN114632046A (en) * | 2022-04-18 | 2022-06-17 | 成都花荟缘文化发展有限公司 | Uvioresistant hibiscus perfume and preparation method thereof |
| CN115553448A (en) * | 2022-11-03 | 2023-01-03 | 宁夏春升源生物科技有限公司 | Seafood-flavor paste essence and preparation method thereof |
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Application publication date: 20100317 |