CN101715938B - Method for preparing thermal reaction essence - Google Patents

Method for preparing thermal reaction essence Download PDF

Info

Publication number
CN101715938B
CN101715938B CN2009102287429A CN200910228742A CN101715938B CN 101715938 B CN101715938 B CN 101715938B CN 2009102287429 A CN2009102287429 A CN 2009102287429A CN 200910228742 A CN200910228742 A CN 200910228742A CN 101715938 B CN101715938 B CN 101715938B
Authority
CN
China
Prior art keywords
reaction essence
hot reaction
essence
mixture
grams
Prior art date
Application number
CN2009102287429A
Other languages
Chinese (zh)
Other versions
CN101715938A (en
Inventor
赵伟
邢海鹏
Original Assignee
天津春发生物科技集团有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 天津春发生物科技集团有限公司 filed Critical 天津春发生物科技集团有限公司
Priority to CN2009102287429A priority Critical patent/CN101715938B/en
Publication of CN101715938A publication Critical patent/CN101715938A/en
Application granted granted Critical
Publication of CN101715938B publication Critical patent/CN101715938B/en

Links

Abstract

The invention discloses a method for preparing a thermal reaction essence. The method comprises the following steps of: adding sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed vegetal protein, enzymolysis animal protein, carriers and egg powder into a high-pressure reaction kettle according to a certain proportion and sufficiently mixing the components; uniformly rising the temperature of the reaction kettle to 100-120 DEG C with a temperature rising speed of 4-6 DEG C/minute for reacting for 35-80 minutes by controlling the temperature at 100-120 DEG C so as to obtain a reaction essence precursor; getting the following components in pars by weight: 50-70 parts of reaction essence precursor, 15-30 parts of carrier, 2-5 parts of glycerin, 2-4 parts of butter, 2-10 parts of egg powder and 2-4 parts of salt; sufficiently and uniformly mixing the raw materials and then heating an obtained mixture by high heat in a microwave oven for reacting for 2-10 minutes; naturally cooling an obtained reaction product to room temperature; and airing and pulverizing to obtain the powdered thermal reaction essence.

Description

A kind of preparation method of hot reaction essence

Technical field

The present invention relates to a kind of preparation method of hot reaction essence, particularly a kind of Hybrid Heating mode prepares the method for hot reaction essence.

Background technology

Hot reaction essence is meant that the flavor precursors through two or more heats the flavor development material of generation under certain conditions; Wherein Maillard reaction is that food produces one of most important approach of local flavor, can obtain differently flavoured flavor development material through control response matrix and reaction condition.

Microwave technology is heating in Applications in Food Industry the most widely; With heating using microwave various advantages are arranged; As energy-conservation, quick etc.; But heating using microwave is different with conventional heating, and the speed of various aroma compound volatilizations receives the influence of its boiling point and specific heat capacity no longer fully, and variation also has very big influence to the dielectric constant of their polarity and medium to flavour of food products.

Heating using microwave has material impact to flavours in food products, and food appears very big different with local flavor under conventional heating condition under microwave heating condition.The lack of uniformity volatilization of various aroma compounds is the principal elements that cause the flavour of food products variation.In microwave heating process, the food internal moisture is moved outward, and surface temperature is low, moisture is high.Foodstuff surface causes that because of heat energy dissipation surface temperature is inner low, needs a part of fragrance compound of time development possibly can't produce and make.Because defectives such as brown stain deficiency that cause of heating using microwave, fragrance reductions, thus cause can't be in the production of thermal response spices applied microwave technological.

Summary of the invention

The invention discloses a kind of thermal reaction process of using conventional heating and Microwave Hybrid Heating, when maintenance hot reaction essence local flavor is constant, shortened hot reaction essence production time, improved production efficiency.

The preparation method who the purpose of this invention is to provide a kind of hot reaction essence.

The inventive method realizes through following technical scheme, comprises step:

1) gets sulfur-containing compound 1-10 part by quality, ispol 3-15 part, reduced sugar 3-8 part, hydrolyzed vegetable protein 10-30 part, enzymolysis animal protein 30-60 part, yeast extract 10-20 part.

2) getting raw material is inserted in the autoclave, fully mix, temperature of reaction kettle at the uniform velocity is warming up to 100-120 ℃, programming rate is 4-6 ℃/minute, and beginning insulation reaction, control temperature reaction time 35-80 minute, get the hot reaction essence precursor at 100-120 ℃.

3) get step 2 by quality) gained hot reaction essence precursor 50-70 part, carrier 15-30 part, glycerine 2-5 part, butter 2-4 part; Powdered egg 2-10 part, salt 2-4 part is after each raw material fully mixed; In micro-wave oven,, reacted 2-10 minute, naturally cool to room temperature with high fire heating; Dry, pulverize, get the powdery hot reaction essence.

Said sulfur-containing compound is meant a kind of or its mixture in the salt that vitamin B1, cystine, cysteine, methionine, glutathione and they can generate.

Said ispol is meant leucine, threonine, lysine, arginine, a kind of in glutamic acid, aspartic acid, glycine, alanine, the proline or their mixture.

Said reduced sugar is meant a kind of in glucose, fructose, ribose, mannose, lactose, the galactolipin or their mixture.

Said hydrolyzed vegetable protein is meant maizenic acid hydrolyzed vegetable protein liquid.

Said enzymolysis animal protein is meant the beef enzymolysis liquid, pork enzymolysis liquid, a kind of in the chicken enzymolysis liquid or their mixture.

Said carrier is meant maltodextrin, cornstarch, converted starch, a kind of in the flour or their mixture.

Said powdered egg is meant a kind of in yolk powder or the dried whole-egg or their mixture.

In order to obtain better effect, preferred, sulfur-containing compound 1-10 part, ispol 4-8 part, reduced sugar 3-5 part, hydrolyzed vegetable protein 15-20 part, enzymolysis animal protein 45-60 part, yeast extract 10-15 part prepares the hot reaction essence precursor; Preferred hot reaction essence precursor 50-70 part, carrier 15-25 part, glycerine 2-3 part, butter 2-3 part, powdered egg 4-6 part, salt 2-4 part prepares hot reaction essence.

Advantage of the present invention and characteristics are:

1) prepare hot reaction essence with the Hybrid Heating mode, energy-conservation, quick, improved production efficiency.

2) product of the present invention preparation give off a strong fragrance, mellow and full, true to nature, meat flavour is full, lasting is lasting, at high temperature also is difficult for loss.

The specific embodiment

In order to understand the present invention, further specify the present invention with embodiment below, but do not limit the present invention.

Embodiment 1

Get cysteine 1 gram, VB 11 gram, glycine 0.5 gram, alanine 1.5 grams, lysine 1 gram, arginine 0.5 gram; Threonine 1 gram, glucose 4 grams, lactose 0.5 gram, hydrolyzed vegetable protein 19 grams; Beef enzymolysis liquid 60 grams, yeast extract 10 grams are inserted above-mentioned raw materials in the autoclave, start to stir fully and mix; Temperature of reaction kettle was at the uniform velocity risen to 105 ℃ in 15 minutes, beginning insulation reaction, control reaction temperature in 80 minutes reaction time, get the hot reaction essence precursor at 105 ℃.

Heat-obtaining reaction essence precursor 70 grams, carrier 20 grams, glycerine 2 grams, butter 2 grams; Powdered egg 4 gram, salt 2 grams fully mix each raw material all, in micro-wave oven with the fiery reacting by heating of height 5 minutes; Be cooled to room temperature, dry, pulverize, get the beef-flavouring hot reaction essence that powdery has harmonious roasting fragrance.

Embodiment 2

Get cysteine 3 grams, VB 12 grams, alanine 2.5 grams, lysine 2 grams, leucine 1.5 grams, threonine 1.5 grams; Glucose 5 grams, hydrolyzed vegetable protein 20 grams, pork enzymolysis liquid 60 grams, yeast extract 10 grams; 110 ℃ of reaction temperatures, 40 minutes reaction time, press embodiment 1 operation, get the hot reaction essence precursor.

Heat-obtaining reaction essence precursor 50 grams, carrier 25 grams, glycerine 3 restrains, butter 2 grams, powdered egg 6 grams, salt 4 grams are pressed embodiment 1 operation, get the pig flesh flavor hot reaction essence that powdery has the roasting fragrance of strong harmony.

Embodiment 3

Get cysteine 4 grams, VB 14 grams, alanine 1.5 grams, lysine 1 gram, arginine 0.5 gram, threonine 1 gram; Glucose 3 grams, hydrolyzed vegetable protein 15 grams, beef enzymolysis liquid 45 grams, yeast extract 10 grams; 120 ℃ of reaction temperatures, 35 minutes reaction time, press embodiment 1 operation, get the hot reaction essence precursor.

Heat-obtaining reaction essence precursor 70 grams, carrier 15 grams, glycerine 3 restrains, butter 2 grams, powdered egg 6 grams, salt 3 grams are pressed embodiment 1 operation, get the beef-flavouring hot reaction essence that powdery has harmonious strong roasting fragrance.

Embodiment 4

Get cysteine 2 grams, VB 11 gram, alanine 1.5 grams, lysine 1 gram, leucine 0.5 gram, threonine 1 gram; Glucose 4.5 grams, hydrolyzed vegetable protein 18.5 grams, pork enzymolysis liquid 60 grams, yeast extract 10 grams; 100 ℃ of reaction temperatures, 60 minutes reaction time, press embodiment 1 operation, get the hot reaction essence precursor.

Heat-obtaining reaction essence precursor 65 grams, carrier 22 grams, glycerine 3 restrains, butter 2 grams, powdered egg 6 grams, salt 2 grams are pressed embodiment 1 operation, get the pig flesh flavor hot reaction essence that powdery has harmonious roasting fragrance.

Claims (5)

1. the preparation method of a hot reaction essence is characterized in that comprising step:
1) gets sulfur-containing compound 1-10 part by quality, ispol 3-15 part, reduced sugar 3-8 part, hydrolyzed vegetable protein 10-30 part, enzymolysis animal protein 30-60 part, yeast extract 10-20 part;
2) getting raw material is inserted in the autoclave, fully mix, temperature of reaction kettle at the uniform velocity is warming up to 100-120 ℃, programming rate is 4-6 ℃/minute, and beginning insulation reaction, control temperature reaction time 35-80 minute, get the hot reaction essence precursor at 100-120 ℃;
3) get step 2 by quality) gained hot reaction essence precursor 50-70 part, carrier 15-30 part, glycerine 2-5 part, butter 2-4 part; Powdered egg 2-10 part, salt 2-4 part is after each raw material fully mixed; In micro-wave oven,, reacted 2-10 minute, naturally cool to room temperature with high fire heating; Dry, pulverize, get the powdery hot reaction essence;
Said sulfur-containing compound is meant a kind of or its mixture in the salt that vitamin B1, cystine, cysteine, methionine, glutathione and they can generate;
Said hydrolyzed vegetable protein is meant maizenic acid hydrolyzed vegetable protein liquid;
Said enzymolysis animal protein is meant the beef enzymolysis liquid, pork enzymolysis liquid, a kind of in the chicken enzymolysis liquid or their mixture;
Carrier refers to cornstarch, converted starch, a kind of in the flour or their mixture;
Powdered egg refers to a kind of in yolk powder or the dried whole-egg or their mixture.
2. the preparation method of a kind of hot reaction essence according to claim 1 is characterized in that said ispol is meant leucine, threonine, lysine; Arginine, glutamic acid, aspartic acid; Glycine, alanine, a kind of in the proline or their mixture.
3. the preparation method of a kind of hot reaction essence according to claim 1 is characterized in that said reduced sugar is meant a kind of in glucose, fructose, ribose, mannose, lactose, the galactolipin or their mixture.
4. the preparation method of a kind of hot reaction essence according to claim 1 is characterized in that
Get sulfur-containing compound 1-10 part by quality, ispol 4-8 part, reduced sugar 3-5 part, hydrolyzed vegetable protein 15-20 part, enzymolysis animal protein 45-60 part, yeast extract 10-15 part prepares the hot reaction essence precursor.
5. the preparation method of a kind of hot reaction essence according to claim 1 is characterized in that
By quality heat-obtaining reaction essence precursor 50-70 part, carrier 15-25 part, glycerine 2-3 part, butter 2-3 part, powdered egg 4-6 part, salt 2-4 part prepares hot reaction essence.
CN2009102287429A 2009-11-26 2009-11-26 Method for preparing thermal reaction essence CN101715938B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2009102287429A CN101715938B (en) 2009-11-26 2009-11-26 Method for preparing thermal reaction essence

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2009102287429A CN101715938B (en) 2009-11-26 2009-11-26 Method for preparing thermal reaction essence

Publications (2)

Publication Number Publication Date
CN101715938A CN101715938A (en) 2010-06-02
CN101715938B true CN101715938B (en) 2012-12-26

Family

ID=42430641

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2009102287429A CN101715938B (en) 2009-11-26 2009-11-26 Method for preparing thermal reaction essence

Country Status (1)

Country Link
CN (1) CN101715938B (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101991083A (en) * 2010-09-02 2011-03-30 天津春发食品配料有限公司 Method for preparing natural fish essence
CN102396693A (en) * 2010-09-15 2012-04-04 浙江上品鲜食品股份有限公司 Chicken flavor seasoning and preparation method thereof
CN102293395B (en) * 2011-09-01 2013-07-10 天津春发生物科技集团有限公司 Method for preparing meat-flavored essence
CN102429199B (en) * 2011-12-27 2013-04-03 广东江大和风香精香料有限公司 High-temperature-resistance pork paste essence and preparation method thereof
CN103181533B (en) * 2011-12-30 2014-07-02 安琪酵母股份有限公司 Compound seasoning and preparation method thereof
CN102715487B (en) * 2012-06-25 2014-11-05 天津春发生物科技集团有限公司 Microwave making method of roast beef flavored essence powder
CN104207086B (en) * 2014-09-01 2016-01-13 增城华栋调味品有限公司 A kind of preparation method of high temperature resistant yolk essence and application thereof
CN104187557B (en) * 2014-09-09 2015-12-30 王婧婧 A kind of preparation method of bread essence
CN104824614A (en) * 2015-05-20 2015-08-12 毛庆云 Chicken freshening meat-flavor essence and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1759737A (en) * 2004-10-15 2006-04-19 天津春发食品配料有限公司 Method for producing essence i nflesh odor thorugh extrusion technique
CN101331936A (en) * 2008-07-31 2008-12-31 天津春发食品配料有限公司 Method for preparing meat essence by fermentation
CN101390604A (en) * 2008-11-05 2009-03-25 天津市双星香精香料有限公司 Production method of reaction type food essence using oil-water mixed phase

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1759737A (en) * 2004-10-15 2006-04-19 天津春发食品配料有限公司 Method for producing essence i nflesh odor thorugh extrusion technique
CN101331936A (en) * 2008-07-31 2008-12-31 天津春发食品配料有限公司 Method for preparing meat essence by fermentation
CN101390604A (en) * 2008-11-05 2009-03-25 天津市双星香精香料有限公司 Production method of reaction type food essence using oil-water mixed phase

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
朱新生.热反应猪肉风味香精的研究与制备.《中国优秀硕士学位论文全文数据库 工程科技I辑》.2006,(第9期),B024-85第4章.
杨二刚.酶解鸡肉制备热反应天然鸡肉香精的研究.《中国优秀硕士学位论文全文数据库 工程科技I辑》.2009,(第3期),B024-415第3章.
热反应猪肉风味香精的研究与制备;朱新生;《中国优秀硕士学位论文全文数据库 工程科技I辑》;20060915(第9期);B024-85第4章 *
酶解鸡肉制备热反应天然鸡肉香精的研究;杨二刚;《中国优秀硕士学位论文全文数据库 工程科技I辑》;20090315(第3期);B024-415第3章 *

Also Published As

Publication number Publication date
CN101715938A (en) 2010-06-02

Similar Documents

Publication Publication Date Title
US4735812A (en) Food browning agent
CN100415121C (en) Preserved meat fillet, and its preparing method
CN102258186B (en) Preparation method of bone condiment
CN103202418B (en) Olive paste and preparation technology thereof
CN103932159B (en) Preparation method of crab sauce
US4879130A (en) Process for preparation of a flavoring agent
CN104273432B (en) The processing method of the composite rice of a kind of potato nutritional
CN102524675B (en) Cooked rice capable of being eaten instantly after being added with water and manufacture method of same
CN100493377C (en) Meat flavor fragrant base
CN101606722B (en) Method for processing low-salt dried poultry snack product
CN103461462B (en) Method for preparing burdock granules for conditioning through combined even drying of radio frequency pretreatment and microwave pulse spouting
CN103689656B (en) The production technology of stewed meat products
CN102726749A (en) Guangdong style cured meat and production process thereof
CN103750254B (en) Chicken essence and preparation method thereof
US4985261A (en) Process for microwave browning proteinaceous fibrous meat products
CN102342489B (en) Stewed beef sauce bag and preparation method thereof
CN102919864B (en) Production method for dried mutton
CN102258183B (en) Method for making thick soup chicken stewing condiment
CN102362659B (en) Oily thermal reaction beef essence and preparation method thereof
CN103750263B (en) A kind of chicken paste essence and preparation method thereof
CN102823846B (en) Recipe and production process of red onion stir-fired flavor beef sauce
CN102986838B (en) Intermediate wave infrared and radio frequency combined drying method suitable for dehydration of large-scale seasoning edible mushrooms
KR20050082195A (en) Manufacturing method of pork jerky
CN102265937A (en) Garlic spiced dried beancurd and making method thereof
CN101669658A (en) Conveniently instant tomato and bean curd soup

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into 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 economic development zone, Dongli District, Tianjin

Applicant before: Tianjin Chunfa Food Ingredients Co., Ltd.

COR Change of bibliographic data

Free format text: CORRECT: APPLICANT; FROM: TIANJIN CHUNFA FOOD INGREDIENTS CO., LTD. TO: TIANJIN CHUNFA BIO-TECHNOLOGY GROUP CO., LTD.

C14 Grant of patent or utility model
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20121226

Termination date: 20151126