CN102178204A - Yeast paste with flavor of meat analogue, yeast powder and production method of yeast paste - Google Patents
Yeast paste with flavor of meat analogue, yeast powder and production method of yeast paste Download PDFInfo
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- CN102178204A CN102178204A CN2011101370322A CN201110137032A CN102178204A CN 102178204 A CN102178204 A CN 102178204A CN 2011101370322 A CN2011101370322 A CN 2011101370322A CN 201110137032 A CN201110137032 A CN 201110137032A CN 102178204 A CN102178204 A CN 102178204A
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Abstract
The invention discloses yeast paste with the flavor of meat analogue, meat-analogue-flavor yeast powder made by the yeast paste and the production methods of the yeast paste and the yeast powder. The yeast paste with the flavor of meat analogue is prepared by a method which comprises: (1) preparing yeast hydrolysate by using yeasts, water and neutral protease, or preparing yeast solution by using yeasts and water; (2) adding the yeast hydrolysate and/or the yeast solution, amino acids and saccharides into a reaction tank to perform reactions; (3) adding and dissolving table salt, white granulated sugar and ribonucleotide (I+G) in the reactants in the step (2); and (4) condensing the product obtained by the step (3) to obtain the yeast paste with the flavor of meat analogue. The yeast paste with the flavor of meat analogue can be regarded as the combination of a yeast extract and an essence, and the flavored yeast paste and yeast powder have the excellent flavoring advantage of the yeast extract and also have the characteristic of prominent main flavor of thermal reaction essence, and therefore are very popular among customers.
Description
Technical field
The present invention relates to a kind of yeast paste of plain meat flavor, by the yeast powder of the plain meat flavor of this yeast paste preparation and the production method of this yeast paste and yeast powder.
Background technology
The autolysate of brewer's yeast and Saccharomyces cerevisiae and extract thereof have been widely used in the industries such as instant noodles, meat products, flavoring as a kind of food ingredient.Fatty hardly in the yeast, starch and sugar, and contain excellent protein, complete B family vitamin, multiple biological attitude mineral matter and high-quality dietary fiber." three low four excellent " are the high level overviews to its nutritional characteristic: low fat, low sugar, (not containing cholesterol) low in calories, high-quality complete protein (8 seed amino acids that contain needed by human), complete B family vitamin group, 14 kinds of life are in conjunction with mineral of good quality, the high-quality functional dietary fiber of attitude.
Yeast extract has the fragrance of meat soup, but characteristic flavor on basis is not obvious.Owing to add real meat material, fat etc. can contain a lot of greases again, and the cholesterol level height can bring a lot " rich man's disease " to people like this, and people's healthy can not get guarantees.
States such as the U.S., Japan, Germany carried out the thermal response research of meat fragrance local flavor material, but did not still have the research report of the tangible yeast extract Related product of characteristic flavor on basis at present.For addressing the above problem, the applicant developed a kind of yeast paste of plain meat flavor, by the yeast powder of the plain meat flavor of this yeast paste preparation and the production method of this yeast paste.
Summary of the invention
In order to overcome the deficiencies in the prior art, an object of the present invention is to provide a kind of yeast paste of plain meat flavor.
Another object of the present invention is the production method that a kind of above-mentioned yeast paste will be provided.
The 3rd purpose of the present invention is the yeast powder that a kind of plain meat flavor by the preparation of this yeast paste will be provided.
The 4th purpose of the present invention is the production method that a kind of above-mentioned yeast powder will be provided.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of yeast paste of plain meat flavor, it is the product by following method preparation: (1), get yeast 40-70 part, water 80-200 part, neutral proteinase 0.1-0.3 part, yeast and water are added in the jar, and fully stirring and evenly mixing adds neutral proteinase, the control temperature is at 45-55 ℃, adding adjusting PH with base is 5-7, stirs enzymolysis 3-4 hour, and the enzyme that goes out heats up, separate concentrated enzymolysis liquid and get the yeast hydrolyzate, perhaps, get yeast 40-70 part, water 80-200 part adds yeast and water in the jar, abundant stirring and evenly mixing, the control temperature is at 45-55 ℃, and adding adjusting PH with base is 5-7, stirs enzymolysis 18-20 hour, the intensification enzyme that goes out, yeast autolysis solution; (2), get yeast hydrolyzate and/or yeast autolysis solution 200-250 part, amino acids 35-70 part, carbohydrate 30-55 part is dropped in the retort and is warmed up to 95 ± 5 ℃, insulation 50～70min; (3), get salt 35-57 part, white granulated sugar 5-12 part, I+G4-10 part and join in the reactant of step (2), fully stir, make its dissolving; (4), product that step (3) is obtained concentrates, and promptly obtains the yeast paste of plain meat flavor.
Above-mentioned yeast can adopt brewer's yeast or Saccharomyces cerevisiae, and neutral proteinase can directly be buied from market.
Yeast hydrolyzate and yeast autolysis solution can be arbitrary proportions when mixing.
A kind of production method of yeast paste of above-mentioned plain meat flavor, it is characterized in that it comprises the steps: (1), get yeast 40-70 part, water 80-200 part, neutral proteinase 0.1-0.3 part, yeast and water are added in the jar, and fully stirring and evenly mixing adds neutral proteinase, the control temperature is at 45-55 ℃, adding adjusting PH with base is 5-7, stirs enzymolysis 3-4 hour, and the enzyme that goes out heats up, separate concentrated enzymolysis liquid and get the yeast hydrolyzate, perhaps, get yeast 40-70 part, water 80-200 part adds yeast and water in the jar, abundant stirring and evenly mixing, the control temperature is at 45-55 ℃, and adding adjusting PH with base is 5-7, stirs enzymolysis 18-20 hour, the intensification enzyme that goes out, yeast autolysis solution; (2), get yeast hydrolyzate and/or yeast autolysis solution 200-250 part, amino acids 35-70 part, carbohydrate 30-55 part is dropped in the retort and is warmed up to 95 ± 5 ℃, insulation 50～70min; (3), get salt 35-57 part, white granulated sugar 5-12 part, I+G4-10 part and join in the reactant of step (2), fully stir, make its dissolving; (4), product that step (3) is obtained concentrates, and promptly obtains the yeast paste of plain meat flavor.
Above-mentioned yeast can adopt brewer's yeast or Saccharomyces cerevisiae.
The yeast powder of the plain meat flavor of the yeast paste preparation by above-mentioned plain meat flavor provided by the invention, it is characterized in that: it mainly is the product that is prepared from by following material: get above-mentioned yeast paste 95-120 part, maltodextrin 15-23 part, water 30-42 part and be deployed into solution, the spray-dried yeast powder that promptly obtains plain meat flavor.
Also can add converted starch 2-6 part when allocating solution in the technology of preparation yeast powder, the product that this converted starch can adopt peak, Shuande, Foshan starch chemistry Co., Ltd to produce.
Above-mentioned amino acids can adopt L-cysteine, methionine, glycine, histidine, serine, glutamic acid, leucine, valine etc.
Above-mentioned carbohydrate can adopt ribose, D-wood sugar, glucose, lactose, fructose etc.
Above-mentioned alkali can adopt edible sodium bicarbonate.
Above-mentioned I+G, be two kinds of flavor enhancements in conjunction with the abbreviation that takes away an English alphabet, promptly 5 ' Sodium Inosinate IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird sodium nucleinate GMP (product of each 50% combination of DISODIUM GUANOSINE5 '-MONOPHOSPHATE).Before 150 years, scientist finds the existence of IMP in gravy, but does not know also at that time that it had the flavor of being effect, before 50 years, and the flavor effect that is of Japanese discovery of talented people IMP and GMP.Because IMP, GMP can only extract from meat and marine product bonito stick in the past, cost an arm and a leg so fail and adopt into food industry.Now the I+G that uses is that modern science man obtains by the microbial fermentation suitability for industrialized production, and GMP is the flavor effect than IMP tool is stronger.
The invention has the beneficial effects as follows: the present invention adopts state-of-the-art in the world biotechnology, Maillard reaction technology and blending technology, with brewer's yeast or bread active dry yeasr is raw material, combine with multiple different enzyme raw material is carried out directional enzymatic or self-dissolving, with the proteolysis of raw material is micromolecule polypeptide, amino acid, carbonyls, mix fully again, thermal response, after slaking, allotment, concentrate the paste product that exquisiteness forms with strong plain meat fragrance; Have to this again and add some carriers, the spray-dried powder product that can obtain having strong plain meat fragrance in the paste product of strong plain meat fragrance.All different with common yeast extract and essence, local flavor yeast paste has been owing to mixed the thermal response technology, and its primary raw material is exactly yeast extract, so it can be regarded as the combination of yeast extract and essence.Local flavor yeast paste and yeast powder had both had yeast extract and be the good advantage of flavor, had the outstanding characteristics of hot reaction essence main body local flavor again, were subjected to liking of numerous clients deeply.
The present invention is further described below in conjunction with embodiment.
The specific embodiment
The yeast paste of A, plain meat flavor
Embodiment 1
(1), gets 50 parts of Saccharomyces cerevisiaes, 100 parts in water, neutral proteinase 0.1-0.3 part, Saccharomyces cerevisiae and water are added in the jar, abundant stirring and evenly mixing, add neutral proteinase, the control temperature is at 45-55 ℃, and adding adjusting PH with base is 5-7, stirs enzymolysis 3-4 hour, the intensification enzyme that goes out separates concentrating enzymolysis liquid to get the Saccharomyces cerevisiae hydrolyzate standby; (2), getting 130 parts of Saccharomyces cerevisiae hydrolyzates, 35 parts of amino acidses, carbohydrate drops in the retort for 33 parts and is warmed up to 95 ± 5 ℃, insulation 50～70min; (3), get 37 parts of salt, 5 parts of white granulated sugars, I+G5 part and join in the reactant of step (2), fully stir, make its dissolving; (4), product that step (3) is obtained concentrates, and promptly obtains the yeast paste of plain meat flavor.
This yeast paste dry substance 〉=60%, protein content 〉=40%.
Product protein content height, and meat flavor and aftertaste promote greatly, can preserve 1 year under dry shady and cool place sealing state.
Embodiment 2
(1), get 60 parts of brewer's yeasts, 120 parts in water, during yeast and water are added jar, abundant stirring and evenly mixing, the control temperature is at 45-55 ℃, adding adjusting PH with base is 5-7, stirred enzymolysis 18-20 hour, the enzyme that goes out that heats up, yeast autolysis solution is standby; (2), get brewer's yeast and in 175 parts of solution, 44 parts of amino acidses, 47 parts of inputs of carbohydrate retort, be warmed up to 95 ± 5 ℃, insulation 50～70min; (3), get 39 parts of salt, 8 parts of white granulated sugars, I+G6 part and join in the reactant of step (2), fully stir, make its dissolving; (4), product that step (3) is obtained concentrates, and promptly obtains the yeast paste of plain meat flavor.
This yeast paste dry substance 〉=60%, protein content 〉=45%.
Embodiment 3
Process conditions by step (1) among the embodiment 1 prepare beer active dry yeasr hydrolyzate, process conditions by step (1) among the embodiment 2 prepare Saccharomyces cerevisiae from solution, get 100 parts of beer active dry yeasr hydrolyzates, Saccharomyces cerevisiae from 90 parts of solution, 63 parts of amino acidses, 59 parts of carbohydrates, 52 parts of salt, 9 parts of white granulated sugars, I+G7.5 part, press the production technology production of embodiment 1, obtain the yeast paste of plain meat flavor.
This yeast paste dry substance 〉=60%, protein content 〉=50%.
The yeast powder of B, plain meat flavor
Embodiment 4
Get 4 parts of 18 parts of 110 parts of yeast pastes, maltodextrins, converted starches, 37 parts in the water of embodiment 1 preparation, be deployed into solution, the spray-dried yeast powder that promptly obtains plain meat flavor.
This yeast powder dry substance 〉=95%, protein content 〉=45%.
Product protein content height, and meat flavor and aftertaste promote greatly, can preserve 1 year under dry shady and cool place sealing state.
Embodiment 5
Get 17 parts of 95 parts of yeast pastes, maltodextrins, 40 parts in the water of embodiment 2 preparations, be deployed into solution, the spray-dried yeast powder that promptly obtains plain meat flavor, this yeast powder dry substance 〉=95%, protein content 〉=40%.
C, application example
1, quick-freezing boiled dumplings (fresh pork dumpling)
The weight portion proportioning of each raw material is:
500 parts in flour
250 parts of porks (girth of a garment)
400 parts of vegetables
100 parts in shallot
16 parts in ginger
20 parts of sesame oil
9.5 parts in soy sauce (light soy sauce)
Salt 3.5-6.0 part
40 parts of the yeast powders of the plain meat flavor of embodiment 4 (adding flour)
20 parts of the yeast pastes of the plain meat flavor of embodiment 1 (adding the filling material)
2, ham series (sandwich ham)
The weight portion proportioning of each raw material is:
100 parts of porks
4.0 parts of refined salt
2.4 parts of sucrose
0.40 part of monosodium glutamate
0.35 part of pepper powder
0.8 part of the yeast paste of the plain meat flavor of embodiment 2
0.7 part of composite phosphate
0.18 part of different VcNa
0.85 part of carragheen
3.5 parts of protein isolates
0.25 part of smoke solution
0.13 part of Hongqu powder (red colouring agent)
12 parts of modified starches
8 parts of cornstarch
66 parts in water
3, condiment for instant noodles bag (mushroom local flavor)
The weight portion proportioning of each raw material is:
61.0 parts of salt
14.0 parts of monosodium glutamates
8.8 parts of granulated sugar
0.1 part of I+G
1.5 parts in HVP powder
1.0 parts of powdered soys
8.5 parts in mushroom powder
2.0 parts of the yeast powders of the plain meat flavor of embodiment 5
2.5 parts of onion powders
0.5 part in sesame oil
0.8 part of pepper powder
0.5 part of garlic powder
0.8 part of anticaking agent
4, seafood soy-sauce
The weight portion proportioning of each raw material is:
30 parts of former drying soy sauces
10 parts of sea-tangle hydrolyzates
2.1 parts of the yeast pastes of the plain meat flavor of embodiment 3
Decompose 45 parts of oil
6.8 parts of salt
20 parts of white sugar
Monosodium glutamate 0.5-0.8 part
0.1 part of acid
1 part of cooking wine
Soy sauce thickener 0.3-0.4 part
Converted starch 1-2 part
5, sesame oil thick broad-bean sauce
The weight portion proportioning of each raw material is:
75 parts of Normal juice bean cotyledons
3.0 parts of sesame oil
12.0 parts of thick chilli sauce
4.50 parts in sesame paste
0.5 part in sesame oil
0.8 part of the yeast powder of embodiment 5 plain meat flavors
1.5 parts of monosodium glutamates
0.15 part of toppings
1.50 parts in sweet sauce
0.75 part of white sugar
Claims (8)
1. the yeast paste of a plain meat flavor, it is characterized in that it is the product by following method preparation: (1), get yeast 40-70 part, water 80-200 part, neutral proteinase 0.1-0.3 part, yeast and water are added in the jar, and fully stirring and evenly mixing adds neutral proteinase, the control temperature is at 45-55 ℃, adding adjusting PH with base is 5-7, stirs enzymolysis 3-4 hour, and the enzyme that goes out heats up, separate concentrated enzymolysis liquid and get the yeast hydrolyzate, perhaps, get yeast 40-70 part, water 80-200 part adds yeast and water in the jar, abundant stirring and evenly mixing, the control temperature is at 45-55 ℃, and adding adjusting PH with base is 5-7, stirs enzymolysis 18-20 hour, the intensification enzyme that goes out, yeast autolysis solution; (2), get yeast hydrolyzate and/or yeast autolysis solution 200-250 part, amino acids 35-70 part, carbohydrate 30-55 part is dropped in the retort and is warmed up to 95 ± 5 ℃, insulation 50～70min; (3), get salt 35-57 part, white granulated sugar 5-12 part, I+G4-10 part and join in the reactant of step (2), fully stir, make its dissolving; (4), product that step (3) is obtained concentrates, and promptly obtains the yeast paste of plain meat flavor.
2. the yeast paste of a kind of plain meat flavor according to claim 1, it is characterized in that: described yeast is brewer's yeast or Saccharomyces cerevisiae.
3. production method of the yeast paste of plain meat flavor according to claim 1, it is characterized in that it comprises the steps: (1), get yeast 40-70 part, water 80-200 part, neutral proteinase 0.1-0.3 part, yeast and water are added in the jar, abundant stirring and evenly mixing, add neutral proteinase, the control temperature is at 45-55 ℃, adding adjusting PH with base is 5-7, stirs enzymolysis 3-4 hour, and the enzyme that goes out heats up, separate concentrated enzymolysis liquid and get the yeast hydrolyzate, perhaps, get yeast 40-70 part, water 80-200 part adds yeast and water in the jar, abundant stirring and evenly mixing, the control temperature is at 45-55 ℃, and adding adjusting PH with base is 5-7, stirs enzymolysis 18-20 hour, the intensification enzyme that goes out, yeast autolysis solution; (2), get yeast hydrolyzate and/or yeast autolysis solution 200-250 part, amino acids 35-70 part, carbohydrate 30-55 part is dropped in the retort and is warmed up to 95 ± 5 ℃, insulation 50～70min; (3), get salt 35-57 part, white granulated sugar 5-12 part, I+G4-10 part and join in the reactant of step (2), fully stir, make its dissolving; (4), product that step (3) is obtained concentrates, and promptly obtains the yeast paste of plain meat flavor.
4. the production method of the yeast paste of a kind of plain meat flavor according to claim 3, it is characterized in that: described yeast is brewer's yeast or Saccharomyces cerevisiae.
5. yeast powder by the plain meat flavor of the yeast paste of the described plain meat flavor of claim 1 preparation, it is characterized in that: it mainly is the product that is prepared from by following material: get described yeast paste 95-120 part, maltodextrin 15-23 part, water 25-42 part and be deployed into solution, the spray-dried yeast powder that promptly obtains plain meat flavor.
6. the yeast powder of a kind of plain meat flavor according to claim 5 is characterized in that: also include converted starch 2-6 part when being deployed into solution.
7. production method as the yeast powder of plain meat flavor as described in the claim 5, it is characterized in that: it comprises the steps: to get described yeast paste 95-120 part, maltodextrin 15-23 part, water 25-42 part and is deployed into solution, the spray-dried yeast powder that promptly obtains plain meat flavor.
8. the production method of the yeast powder of a kind of plain meat flavor according to claim 7 is characterized in that: also include converted starch 2-6 part when being deployed into solution.
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| CN2011101370322A CN102178204A (en) | 2011-05-25 | 2011-05-25 | Yeast paste with flavor of meat analogue, yeast powder and production method of yeast paste |
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| CN2011101370322A CN102178204A (en) | 2011-05-25 | 2011-05-25 | Yeast paste with flavor of meat analogue, yeast powder and production method of yeast paste |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
| CN103960462A (en) * | 2014-05-06 | 2014-08-06 | 珠海天香苑生物科技发展股份有限公司 | Method for preparing polypeptide feed through wine-making yeast |
| CN104905210A (en) * | 2015-05-13 | 2015-09-16 | 珠海天香苑生物科技发展股份有限公司 | Yeast extract composite condiment for soybean sauce and preparation method of yeast extract composite condiment |
| CN104982875A (en) * | 2015-06-08 | 2015-10-21 | 珠海天香苑生物科技发展股份有限公司 | Salt-tolerant acid-resisting yeast extract and preparation method and application thereof |
| CN111150048A (en) * | 2020-02-24 | 2020-05-15 | 张晓莉 | Yeast paste and preparation method thereof |
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| CN102051381A (en) * | 2010-11-19 | 2011-05-11 | 广东一品鲜生物科技有限公司 | Method for preparing yeast extract by using beer yeast |
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2011
- 2011-05-25 CN CN2011101370322A patent/CN102178204A/en active Pending
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| CN102051381A (en) * | 2010-11-19 | 2011-05-11 | 广东一品鲜生物科技有限公司 | Method for preparing yeast extract by using beer yeast |
Non-Patent Citations (2)
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| 《中国调味品》 20070430 莫重文 等 生产啤酒酵母抽提物的工艺研究 第52-56页 1-8 , 第4期 * |
| 《华南理工大学学报（自然科学版）》 20070430 李科德 等 风味化啤酒酵母抽提物制备工艺的优化 第134-138页 1-8 , 第4期 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734454A (en) * | 2013-12-20 | 2014-04-23 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
| CN103734454B (en) * | 2013-12-20 | 2015-06-24 | 祖名豆制品股份有限公司 | Leisure vegetarian meat based on textured soybean protein |
| CN103960462A (en) * | 2014-05-06 | 2014-08-06 | 珠海天香苑生物科技发展股份有限公司 | Method for preparing polypeptide feed through wine-making yeast |
| CN103960462B (en) * | 2014-05-06 | 2015-09-30 | 珠海天香苑生物科技发展股份有限公司 | Saccharomyces cerevisiae is utilized to prepare the method for polypeptide feed |
| CN104905210A (en) * | 2015-05-13 | 2015-09-16 | 珠海天香苑生物科技发展股份有限公司 | Yeast extract composite condiment for soybean sauce and preparation method of yeast extract composite condiment |
| CN104905210B (en) * | 2015-05-13 | 2017-08-01 | 珠海天香苑生物科技发展股份有限公司 | It is a kind of for yeast extract compound seasoner of soy sauce and preparation method thereof |
| CN104982875A (en) * | 2015-06-08 | 2015-10-21 | 珠海天香苑生物科技发展股份有限公司 | Salt-tolerant acid-resisting yeast extract and preparation method and application thereof |
| CN111150048A (en) * | 2020-02-24 | 2020-05-15 | 张晓莉 | Yeast paste and preparation method thereof |
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Application publication date: 20110914 |