CN101715938B

CN101715938B - Method for preparing thermal reaction essence

Info

Publication number: CN101715938B
Application number: CN2009102287429A
Authority: CN
Inventors: 赵伟; 邢海鹏
Original assignee: 天津春发生物科技集团有限公司
Priority date: 2009-11-26
Filing date: 2009-11-26
Publication date: 2012-12-26
Also published as: CN101715938A

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

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.