CN102406152B - Production method of flavor pig bone soup base containing non-animal meat raw materials - Google Patents
Production method of flavor pig bone soup base containing non-animal meat raw materials Download PDFInfo
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Abstract
The invention belongs to the field of food additives, particularly relates to a production method of a flavor pig bone soup base containing non-animal meat raw materials. The production method comprises the following steps: (1) preparing a pig bone soup essence base; (2) preparing pig bone soup flavor oil; (3) preparing pig bone soup emulsion; (4) preparing a bone soup reaction essence base; and (5) preparing the flavor pig bone soup base containing non-animal meat raw materials. With the method, the volatile flavor ingredients of the natural pig bone soup are copied; cysteine, thiamine hydrochloride, L-ascorbic acid, yeast extract, hydrolyzed vegetable protein, monosaccharide and the like are used for carrying out Maillard reaction to prepare the characteristic flavor ingredients of the pig bone soup; and then, the condiment with the flavor of natural pig bone soup can be produced by methods of homogenizing, emulsifying, seasoning and the like.
Description
Technical field
The invention belongs to the food additives field, particularly a kind of production method of flavor pig bone soup base material of non-animal meat raw material.
Background technology
Pig bone made soup material in the market, all be to utilize Fresh Os Sus domestica, in water, heat lixiviate after broken, adding emulsification lard after concentrated forms, be widely used in meat products, instant noodle seasoning, quick frozen product, puffed leisure food, chafing dish bottom flavorings, family's flavoring, be the desirable natural level flavouring base material of food industry, can give food meat feeling and meat fragrance, strengthen the natural flavour mountaineous of food.Because product is that the employing Fresh Os Sus domestica is primary raw material, the application in halal food, vegetarian diet, section port food is restricted, and does not adopt the report of the pig bone made soup flavoring aspect technology of non-animal meat raw material at present.
Summary of the invention
The present invention fills up to lack the technological gap that non-animal meat raw material is produced the pig bone made soup material in the prior art, provides a kind of novel non-animal meat raw material that utilizes to produce the method for flavor pig bone soup base material.
The production method of the flavor pig bone soup base material of described non-animal meat raw material may further comprise the steps:
(1) preparation pig bone made soup perfume base
The parts by weight of raw materials proportioning is as follows: 2～2.2 parts of DMDSs, 3～3.4 parts in furfural, 0.08～0.12 part of isopentyl aldehyde, 0.18～0.22 part of 3-methylthiopropionaldehyde, 2,3.8～4.2 parts of 3-dimethyl pyrazines, 1.2～1.4 parts of benzaldehydes, 2,3,7.3～7.9 parts of 5-trimethylpyrazines, 13.4～14.2 parts of 2-acetyl group pyrazines, can block 0.35～0.45 part in aldehyde, 30～33 parts of ethyl maltols, 15～17 parts of Ethyl vanillins, 1～1.4 part of fourth position propyl ester in the last of the ten Heavenly stems, 3.3～3.9 parts of fourth position dodecalactones, 4～5 parts of methyl dodecanoates, 1.8～2.2 parts of the anti-4-decadienals of anti-2-, 2.5～3 parts of two (2-methyl-3-furyl) disulfides, 0.2～0.4 part of star anise oil, 1.5～2 parts of oil of ginger, 1.5～2 parts of garlic oils, 1.5～2 parts of isovaleric acid mix said components and namely get the pig bone made soup perfume base;
(2) preparation pig bone made soup flavor oil
The raw material proportioning: 95～99 parts of salad oils, 1～5 part of pig bone made soup perfume base, Hybrid Heating stir and make fully dissolving, then temperature are remained on 50～60 ℃ of scopes, and mixing speed is 100～500 rev/mins, and mixing time 30～60 minutes obtains the pig bone made soup flavor oil;
(3) preparation pig bone made soup emulsion
By weight, get 15～20 parts of pig bone made soup flavor oils, add 2～10 parts of emulsifying agents, be stirred to and mix, get mixed liquor one;
Get 40～60 parts of pure water, 5～15 parts of stabilizing agents, the heating stirring and dissolving adds mixed liquor one, 10～20 parts of sweeteners, 0.15～0.25 portion of acid, 0.15～0.25 portion of anticorrisive agent again, stirs, and emulsifying obtains the pig bone made soup emulsion;
(4) preparation pig bone made soup reaction perfume base
Get 15～30 parts of sugar, 5～10 parts of yeast extracts, 30～50 parts of plant protein hydrolysates, 30～40 parts of pure water, 4～10 parts in amino acid, 0.1～1 part of vitamin in weight portion, the Hybrid Heating stirring and dissolving, 90～110 ℃ of temperature of charge, mixing speed is 100～500 rev/mins, in 60～300 minutes reaction time, obtain pig bone made soup reaction perfume base;
(5) the flavor pig bone soup base material of the non-animal meat raw material of preparation
In weight portion, get 10～20 parts of perfume bases of pig bone made soup reaction, 30～50 parts of pig bone made soup emulsions, 5～20 parts of salt, 5～20 parts of tasty agents, 5～20 parts of sweeteners, 0.2～10 part of thickener, 0.05～0.1 part of anticorrisive agent, be heated with stirring to 90～100 ℃, kept 10～20 minutes, 100～500 rev/mins of mixing speeds obtain the flavor pig bone soup base material of described non-animal meat raw material.
In order to reach better invention effect, the invention provides following various preferred version:
Preferably,
Described step (1) preparation pig bone made soup perfume base; the parts by weight of raw materials proportioning is as follows: 2.1 parts of DMDSs; 3.2 parts in furfural; 0.1 part of isopentyl aldehyde; 0.2 part of 3-methylthiopropionaldehyde; 2; 4 parts of 3-dimethyl pyrazines; 1.3 parts of benzaldehydes; 2; 7.6 parts of 3,5-trimethylpyrazines; 13.8 parts of 2-acetyl group pyrazines; can block 0.4 part in aldehyde; 31.6 parts of ethyl maltols; 16.1 parts of Ethyl vanillins; 1.2 parts of fourth position propyl ester in the last of the ten Heavenly stems; 3.6 parts of fourth position dodecalactones; 4.5 parts of methyl dodecanoates; 2 parts of the anti-4-decadienals of anti-2-; 2.8 parts of two (2-methyl-3-furyl) disulfides; 0.3 part of star anise oil; 1.8 parts of oil of ginger; 1.6 parts of garlic oils; 1.8 parts of isovaleric acid.
Step (2) preparation pig bone made soup flavor oil, described salad oil is a kind of or mixture in soybean salad oil, the peanut salad oil.
In step (3) the preparation pig bone made soup emulsion, emulsifying agent is one or more in soybean lecithin, Glycerin, mixed triester with caprylic acid capric acid, the Sucrose acetoisobutyrate;
Stabilizing agent in the step (3) is Arabic gum or converted starch;
Acid in the step (3) is one or both in citric acid, the butanedioic acid;
Anticorrisive agent in the step (3) is one or both in potassium sorbate, the Sodium Benzoate;
Sweetener in the step (3) is glucose syrup or D-sorbite.
In step (4) the preparation pig bone made soup reaction perfume base, described sugar is one or more in ribose, sucrose, wood sugar, lactose, glucose, the galactolipin;
Yeast extract in the step (4) is one or more in the dried powder of yeast autolysis solution, yeast extract, yeast extract;
Plant protein hydrolysate in the step (4) is one or more in plant protein hydrolysate liquid, the plant protein hydrolysate powder;
Amino acid in the step (4) is one or more in glycine, alanine, Cys, leucine, L-Methionine, proline, threonine, the valine;
Vitamin in the step (4) is one or both in the anti-hematic acid sodium of thiamine hydrochloride, L-.
In the flavor pig bone soup base material of the non-animal meat raw material of step (5) preparation, tasty agents is one or more in sodium glutamate, inosine acid disodium, Sodium guanylate, hydrolyzed vegetable protein, the yeast extract;
Sweetener in the step (5) is one or more in sucrose, lactose, the glucose;
Thickener in the step (5) is one or more in xanthans, dextrin, the converted starch;
Anticorrisive agent in the step (5) can be one or more in Sodium Benzoate, potassium sorbate, the sodium Diacetate.
In the step (5), salt, tasty agents, sweetener are mixed, under stirring, join in the mixture of other batching.
After deliberation, in the solvent of Fresh Os Sus domestica, with carbohydrate, protein, vitamin and fat are main, these materials are in the process of boiling, be hydrolyzed into respectively monose, amino acid, ester class etc., between these materials also a series of chemical reaction can occur, thereby formed take sodium glutamate and inosinicacid as being the center material of delicate flavour, with glycine, alanine, the amino acid such as proline, lactic acid, the organic acids such as butanedioic acid are the base of flavour development of bone soup, with the betaine of various amount ratios, TMAO, inosinicacid, carnosine, the multiple components such as anserine are the pig bone made soup peculiar flavour of characteristic flavor on basis.Adopt " food additives use sanitary standard " GB 2760 to allow the spices that uses, the volatility that copies natural pig bone made soup is fragrant composition; Utilize cysteine, thiamine hydrochloride, L-AA, yeast extract, plant protein hydrolysate, monose etc. to carry out the feature that Maillard reaction prepares pig bone made soup and be the flavor composition; Then just can produce the flavoring of providing with natural pig bone plain soup local flavor by methods such as emulsifying, seasonings.It is simple that this production method also has equipment, the advantage that production efficiency is high.
The specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment, but protection scope of the present invention is not limited in these embodiment.
Embodiment 1
(1) preparation pig bone made soup perfume base
The parts by weight of raw materials proportioning is as follows: 2.1 parts of DMDSs; 3.2 parts in furfural; 0.1 part of isopentyl aldehyde; 0.2 part of 3-methylthiopropionaldehyde; 2; 4 parts of 3-dimethyl pyrazines; 1.3 parts of benzaldehydes; 2; 7.6 parts of 3,5-trimethylpyrazines; 13.8 parts of 2-acetyl group pyrazines; can block 0.4 part in aldehyde; 31.6 parts of ethyl maltols; 16.1 parts of Ethyl vanillins; 1.2 parts of fourth position propyl ester in the last of the ten Heavenly stems; 3.6 parts of fourth position dodecalactones; 4.5 parts of methyl dodecanoates; 2 parts of the anti-4-decadienals of anti-2-; 2.8 parts of two (2-methyl-3-furyl) disulfides; 0.3 part of star anise oil; 1.8 parts of oil of ginger; 1.6 parts of garlic oils; 1.8 parts of isovaleric acid.
(2) preparation pig bone made soup flavor oil
Parts by weight of raw materials proportioning: 98 parts of peanut salad oils, 2 parts of pig bone made soup perfume bases;
The peanut salad oil is added in the material-compound tank, add 2-acetyl group pyrazine, ethyl maltol, Ethyl vanillin, be heated with stirring to 80 ℃; rotating speed of agitator is 300 rev/mins, after solid dissolves fully, is cooled to 60 ℃; add other raw material in the pig bone made soup perfume base, stirred 10 minutes.Obtain the pig bone made soup flavor oil.
(3) preparation pig bone made soup emulsion
The parts by weight of raw materials proportioning:
The pig bone made soup flavor oil is poured in No. 1 material-compound tank, added acetic acid isobutyric acid glyceride and Glycerin, mixed triester with caprylic acid capric acid, the agitating heating dissolving is warming up to 70 ℃, stirs 20 minutes, and rotating speed of agitator is 300 rev/mins; In No. 2 material-compound tanks, add pure water, Arabic gum, the heating stirring and dissolving, be warming up to `95 ℃, stirred 20 minutes, rotating speed of agitator is 300 rev/mins, is cooled to 60 ℃, adds material in citric acid, Sodium Benzoate, sorbierite and No. 1 tank again, stirred 30 minutes, rotating speed of agitator is 300 rev/mins.Cross emulsifying, the high pressure gauge of homogenizer is 30MPa, and low-pressure meter is 10MPa, obtains the pig bone made soup emulsion.
(4) preparation pig bone made soup reaction perfume base
The parts by weight of raw materials proportioning:
In retort, add oral glucose, lactose, wood sugar, yeast extract, hydrolytic plant protein powder, pure water, cysteine hydrochloride, cysteine, glycine, thiamine hydrochloride, ascorbic acid, sucrose, the heating stirring and dissolving, between 98 ℃ of the interior temperature of charge of maintenance tank, 300 rev/mins of rotating speed of agitator, 90 minutes reaction time, be cooled to 60 ℃, obtain pig bone made soup reaction perfume base;
(5) the flavor pig bone soup base material of the non-animal meat raw material of preparation
It is for subsequent use that potassium sorbate is diluted to 20% the aqueous solution with pure water.In material-compound tank, add pig bone made soup flavor reaction perfume base, pig bone made soup flavor emulsion, salt 1, monosodium glutamate, I+G, sucrose, vegetable fat powder, converted starch, be heated with stirring to 95 ℃, kept 10 minutes, be cooled to 60 ℃, add the water-soluble solution of potassium sorbate, stirred 10 minutes.300 rev/mins of rotating speed of agitator.Obtain the flavor pig bone soup base material.
Embodiment 2
The preparation of the flavor pig bone soup base material of non-animal meat raw material
In weight portion, get raw material:
It is for subsequent use that potassium sorbate is diluted to 20% the aqueous solution with pure water.In material-compound tank, add pig bone made soup reaction perfume base, pig bone made soup emulsion, salt, monosodium glutamate, I+G, sucrose, maltodextrin, be heated with stirring to 95 ℃, kept 10 minutes, be cooled to 60 ℃, add the water-soluble solution of potassium sorbate, stirred 10 minutes.300 rev/mins of rotating speed of agitator.Obtain the flavor pig bone soup base material.The prescription of pig bone made soup reaction perfume base and pig bone made soup emulsion and preparation are with embodiment 1 in the prescription.
Embodiment 3
The preparation of the flavor pig bone soup base material of non-animal meat raw material
The parts by weight of raw materials proportioning:
It is for subsequent use that potassium sorbate is diluted to 20% the aqueous solution with pure water.In material-compound tank, add pig bone made soup reaction perfume base, pig bone made soup emulsion, salt, monosodium glutamate, I+G, sucrose, maltodextrin, be heated with stirring to 95 ℃, kept 10 minutes, be cooled to 60 ℃, add the water-soluble solution of potassium sorbate, stirred 10 minutes.300 rev/mins of rotating speed of agitator.Obtain the flavor pig bone soup base material.The prescription of pig bone made soup reaction perfume base and pig bone made soup emulsion and preparation are with embodiment 1 in the prescription.
Embodiment 4
The production method of the flavor pig bone soup base material of-kind of non-animal meat raw material, step is as follows:
(1) preparation pig bone made soup perfume base
The parts by weight of raw materials proportioning is as follows: 2 parts of DMDSs, 3 parts in furfural, 0.08 part of isopentyl aldehyde, 0.18 part of 3-methylthiopropionaldehyde, 2,3.8 parts of 3-dimethyl pyrazines, 1.2 parts of benzaldehydes, 2,3,7.3 parts of 5-trimethylpyrazines, 13.4 parts of 2-acetyl group pyrazines, can block 0.35 part in aldehyde, 30 parts of ethyl maltols, 15 parts of Ethyl vanillins, 1 part of fourth position propyl ester in the last of the ten Heavenly stems, 3.3 parts of fourth position dodecalactones, 4 parts of methyl dodecanoates, 1.8 parts of the anti-4-decadienals of anti-2-, 2.5 parts of two (2-methyl-3-furyl) disulfides, 0.2 part of star anise oil, 1.5 parts of oil of ginger, 1.5 parts of garlic oils, 1.5 parts of isovaleric acid mix said components and namely get the pig bone made soup perfume base;
(2) preparation pig bone made soup flavor oil
The raw material proportioning: 95 parts of soybean salad oils, 5 parts of pig bone made soup perfume bases, how many temperature is is mix and blend heated to 90 ℃ and (heated to?), stir and make fully dissolving, then cool the temperature to 50 ℃, mixing speed is 100 rev/mins, and mixing time 60 minutes obtains the pig bone made soup flavor oil;
(3) preparation pig bone made soup emulsion
By weight, get 15 parts of pig bone made soup flavor oils, add 2 parts of emulsifying agent Glycerin, mixed triester with caprylic acid capric acid, be stirred to and mix, get mixed liquor one;
Get 40 parts of pure water, 5 parts of stabilizing agent Arabic gums, the heating stirring and dissolving adds mixed liquor one, 10 parts of sweetener D-sorbites, 0.15 part of acid butanedioic acid, 0.15 part of preservative sodium benzoate again, stirs, and emulsifying obtains the pig bone made soup emulsion;
(4) preparation pig bone made soup reaction perfume base
Get 15 parts of glucose, 5 parts of yeast extracts, 30 parts of plant protein hydrolysates, 30 parts of pure water, 4 parts of glycine, 0.1 part of thiamine hydrochloride in weight portion, the Hybrid Heating stirring and dissolving, 90 ℃ of temperature of charge, mixing speed is 500 rev/mins, in 300 minutes reaction time, obtain pig bone made soup reaction perfume base;
(5) the flavor pig bone soup base material of the non-animal meat raw material of preparation
In weight portion, get 10 parts of perfume bases of pig bone made soup reaction, 30 parts of pig bone made soup emulsions, 5 parts of salt, 5 parts of tasty agents sodium glutamates, 5 parts of sweetener sucrose, 0.2 part in thickener dextrin, 0.05 part of preservative sodium benzoate, be heated with stirring to 90 ℃, kept 20 minutes, 100 rev/mins of mixing speeds obtain the flavor pig bone soup base material of described non-animal meat raw material.
Embodiment 5
A kind of production method of flavor pig bone soup base material of non-animal meat raw material, step is as follows:
(1) preparation pig bone made soup perfume base
The parts by weight of raw materials proportioning is as follows: 2.2 parts of DMDSs, 3.4 parts in furfural, 0.12 part of isopentyl aldehyde, 0.22 part of 3-methylthiopropionaldehyde, 2,4.2 parts of 3-dimethyl pyrazines, 1.4 parts of benzaldehydes, 2,3,7.9 parts of 5-trimethylpyrazines, 14.2 parts of 2-acetyl group pyrazines, can block 0.45 part in aldehyde, 33 parts of ethyl maltols, 17 parts of Ethyl vanillins, 1.4 parts of fourth position propyl ester in the last of the ten Heavenly stems, 3.9 parts of fourth position dodecalactones, 5 parts of methyl dodecanoates, 2.2 parts of the anti-4-decadienals of anti-2-, 3 parts of two (2-methyl-3-furyl) disulfides, 0.4 part of star anise oil, 2 parts of oil of ginger, 2 parts of garlic oils, 2 parts of isovaleric acid mix said components and namely get the pig bone made soup perfume base;
(2) preparation pig bone made soup flavor oil
The raw material proportioning: 99 parts of peanut salad oils, 1 part of pig bone made soup perfume base, mix and blend are heated to 85 ℃ and make fully dissolving, then are down to 55 ℃, and mixing speed is 500 rev/mins, and mixing time 30 minutes obtains the pig bone made soup flavor oil;
(3) preparation pig bone made soup emulsion
By weight, get 20 parts of pig bone made soup flavor oils, add 10 parts of emulsifying agent Glycerin, mixed triester with caprylic acid capric acid, be stirred to and mix, get mixed liquor one;
Get 60 parts of pure water, 15 portions of stabilizing agent converted starches, the heating stirring and dissolving adds mixed liquor one, 20 parts of sweetener glucose syrups, 0.25 part of acid citric acid, 0.25 part of preservative sodium benzoate again, stirs, and emulsifying obtains the pig bone made soup emulsion;
(4) preparation pig bone made soup reaction perfume base
Get 30 parts of glucose, 10 parts of yeast extracts, 50 parts of plant protein hydrolysates, 40 parts of pure water, 10 parts of alanine, 1 part in the anti-hematic acid sodium of L-in weight portion, the Hybrid Heating stirring and dissolving, 110 ℃ of temperature of charge, mixing speed is 500 rev/mins, in 60 minutes reaction time, obtain pig bone made soup reaction perfume base;
(5) the flavor pig bone soup base material of the non-animal meat raw material of preparation
In weight portion, get 20 parts of perfume bases of pig bone made soup reaction, 50 parts of pig bone made soup emulsions, 20 parts of salt, 20 parts of tasty agents inosine acid disodiums, 20 parts of sweetener lactose, 10 parts of thickener xanthans, 0.1 part of anticorrisive agent sodium Diacetate, salt, tasty agents, sweetener are mixed, under stirring, join in the mixture of other batching, be heated with stirring to 100 ℃, kept 10 minutes, 500 rev/mins of mixing speeds obtain the flavor pig bone soup base material of described non-animal meat raw material.
Illustrate:
Among embodiment 4 and the embodiment 5,
The used yeast extract of step (4) is yeast autolysis solution; Plant protein hydrolysate in the step (4) is the plant protein hydrolysate powder;
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. the production method of the flavor pig bone soup base material of a non-animal meat raw material is characterized in that, may further comprise the steps:
(1) preparation pig bone made soup perfume base
The parts by weight of raw materials proportioning is as follows: 2～2.2 parts of DMDSs, 3～3.4 parts in furfural, 0.08～0.12 part of isopentyl aldehyde, 0.18～0.22 part of 3-methylthiopropionaldehyde, 2,3.8～4.2 parts of 3-dimethyl pyrazines, 1.2～1.4 parts of benzaldehydes, 2,3,7.3～7.9 parts of 5-trimethylpyrazines, 13.4～14.2 parts of 2-acetyl group pyrazines, can block 0.35～0.45 part in aldehyde, 30～33 parts of ethyl maltols, 15～17 parts of Ethyl vanillins, 1～1.4 part of fourth position propyl ester in the last of the ten Heavenly stems, 3.3～3.9 parts of fourth position dodecalactones, 4～5 parts of methyl dodecanoates, 1.8～2.2 parts of the anti-4-decadienals of anti-2-, 2.5～3 parts of two (2-methyl-3-furyl) disulfides, 0.2～0.4 part of star anise oil, 1.5～2 parts of oil of ginger, 1.5～2 parts of garlic oils, 1.5～2 parts of isovaleric acid mix said components and namely get the pig bone made soup perfume base;
(2) preparation pig bone made soup flavor oil
The raw material proportioning: 95～99 parts of salad oils, 1～5 part of pig bone made soup perfume base, the mix and blend heating makes fully dissolving, then temperature is remained on 50～60 ℃, and mixing speed is 100～500 rev/mins, and mixing time 30～60 minutes obtains the pig bone made soup flavor oil;
(3) preparation pig bone made soup emulsion
By weight, get 15～20 parts of pig bone made soup flavor oils, add 2～10 parts of emulsifying agents, be stirred to and mix, get mixed liquor one;
Get 40～60 parts of pure water, 5～15 parts of stabilizing agents, the heating stirring and dissolving adds mixed liquor one, 10～20 parts of sweeteners, 0.15～0.25 portion of acid, 0.15～0.25 portion of anticorrisive agent again, stirs, and emulsifying obtains the pig bone made soup emulsion;
(4) preparation pig bone made soup reaction perfume base
Get 15～30 parts of sugar, 5～10 parts of yeast extracts, 30～50 parts of plant protein hydrolysates, 30～40 parts of pure water, 4～10 parts in amino acid, 0.1～1 part of vitamin in weight portion, the Hybrid Heating stirring and dissolving, 90～110 ℃ of temperature of charge, mixing speed is 100～500 rev/mins, in 60～300 minutes reaction time, obtain pig bone made soup reaction perfume base;
(5) the flavor pig bone soup base material of the non-animal meat raw material of preparation
In weight portion, get 10～20 parts of perfume bases of pig bone made soup reaction, 30～50 parts of pig bone made soup emulsions, 5～20 parts of salt, 5～20 parts of tasty agents, 5～20 parts of sweeteners, 0.2～10 part of thickener, 0.05～0.1 part of anticorrisive agent, be heated with stirring to 90～100 ℃, kept 10～20 minutes, 100～500 rev/mins of mixing speeds obtain the flavor pig bone soup base material of described non-animal meat raw material.
2. the production method of the flavor pig bone soup base material of non-animal meat raw material according to claim 1; it is characterized in that; step (1) preparation pig bone made soup perfume base; the parts by weight of raw materials proportioning is as follows: 2.1 parts of DMDSs; 3.2 parts in furfural; 0.1 part of isopentyl aldehyde; 0.2 part of 3-methylthiopropionaldehyde; 2; 4 parts of 3-dimethyl pyrazines; 1.3 parts of benzaldehydes; 2; 7.6 parts of 3,5-trimethylpyrazines; 13.8 parts of 2-acetyl group pyrazines; can block 0.4 part in aldehyde; 31.6 parts of ethyl maltols; 16.1 parts of Ethyl vanillins; 1.2 parts of fourth position propyl ester in the last of the ten Heavenly stems; 3.6 parts of fourth position dodecalactones; 4.5 parts of methyl dodecanoates; 2 parts of the anti-4-decadienals of anti-2-; 2.8 parts of two (2-methyl-3-furyl) disulfides; 0.3 part of star anise oil; 1.8 parts of oil of ginger; 1.6 parts of garlic oils; 1.8 parts of isovaleric acid.
3. the production method of the flavor pig bone soup base material of non-animal meat raw material according to claim 1 is characterized in that, step (2) preparation pig bone made soup flavor oil, and described salad oil is a kind of or mixture in soybean salad oil, the peanut salad oil.
4. the production method of the flavor pig bone soup base material of non-animal meat raw material according to claim 1, it is characterized in that, in step (3) the preparation pig bone made soup emulsion, emulsifying agent is one or more in soybean lecithin, Glycerin, mixed triester with caprylic acid capric acid, the Sucrose acetoisobutyrate;
Stabilizing agent in the step (3) is Arabic gum or converted starch;
Acid in the step (3) is one or both in citric acid, the butanedioic acid;
Anticorrisive agent in the step (3) is one or both in potassium sorbate, the Sodium Benzoate;
Sweetener in the step (3) is glucose syrup or D-sorbite.
5. the production method of the flavor pig bone soup base material of non-animal meat raw material according to claim 1, it is characterized in that, in step (4) the preparation pig bone made soup reaction perfume base, described sugar is one or more in ribose, sucrose, wood sugar, lactose, glucose, the galactolipin;
Yeast extract in the step (4) is one or more in the dried powder of yeast autolysis solution, yeast extract, yeast extract;
Plant protein hydrolysate in the step (4) is one or more in plant protein hydrolysate liquid, the plant protein hydrolysate powder;
Amino acid in the step (4) is one or more in glycine, alanine, Cys, leucine, L-Methionine, proline, threonine, the valine;
Vitamin in the step (4) is one or both in the anti-hematic acid sodium of thiamine hydrochloride, L-.
6. the production method of the flavor pig bone soup base material of non-animal meat raw material according to claim 1, it is characterized in that, in the flavor pig bone soup base material of the non-animal meat raw material of step (5) preparation, tasty agents is one or more in sodium glutamate, inosine acid disodium, Sodium guanylate, hydrolyzed vegetable protein, the yeast extract;
Sweetener in the step (5) is one or more in sucrose, lactose, the glucose;
Thickener in the step (5) is one or more in xanthans, dextrin, the converted starch;
Anticorrisive agent in the step (5) can be one or more in Sodium Benzoate, potassium sorbate, the sodium Diacetate.
7. the production method of the flavor pig bone soup base material of non-animal meat raw material according to claim 1 is characterized in that, in the step (5), salt, tasty agents, sweetener is mixed, and joins under stirring in the mixture of other batching.
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| CN105146464A (en) * | 2015-07-30 | 2015-12-16 | 安徽竞赛食品有限公司 | Seafood seasoning and preparation method thereof |
| CN106333330A (en) * | 2016-08-23 | 2017-01-18 | 内蒙古阜丰生物科技有限公司 | Food additive containing xanthan gum |
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| CN101491324A (en) * | 2009-01-23 | 2009-07-29 | 南京雨润食品有限公司 | Meat flavor seasonings and processing method thereof |
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Application publication date: 20120411 Assignee: SHENZHEN TANGZHENG BIO-TECH CO., LTD. Assignor: Xu Jing Contract record no.: 2013440020128 Denomination of invention: Production method of flavor pig bone soup base containing non-animal meat raw materials Granted publication date: 20130327 License type: Exclusive License Record date: 20130428 |
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