CN102626216B

CN102626216B - Churrasco taste powdery essence and preparation method thereof

Info

Publication number: CN102626216B
Application number: CN201210122788.4A
Authority: CN
Inventors: 刘昊东
Original assignee: Tianjin Chunfa Bio Technology Group Co Ltd
Current assignee: Tianjin Chunfa Bio Technology Group Co Ltd
Priority date: 2012-04-24
Filing date: 2012-04-24
Publication date: 2015-04-29
Anticipated expiration: 2032-04-24
Also published as: CN102626216A

Abstract

The invention relates to churrasco taste powdery essence and a preparation method thereof. The churrasco taste powdery essence is prepared by the following raw materials by weight: 100-200 parts of beef hydrolysate, 2-5 parts of glucose, 5-10 parts of xylose, 2-5 parts of cysteine, 1-5 parts of glycine, 5-10 parts of alanine, 5-10 parts of plant protein hydrolysate, 5-10 parts of gourmet powder, 5-10 parts of tallow and 10-20 parts of maltodextrin. The churrasco taste powdery essence is strong in mellow taste, sufficient in aftertaste, outstanding in roasting taste, unique in aroma and simple in manufacture method.

Description

A kind of Churrasco taste powdery essence and preparation method thereof

Technical field

The present invention relates to a kind of essence, particularly relate to a kind of Churrasco taste powdery essence and preparation method thereof.

Background technology

Along with improving constantly of people's living standard, rhythm of life is accelerated, and instant food consumption figure rises rapidly, and the demand of flavoring supporting with it also increases day by day.Fragrance beef flavor true to nature is more and more liked by people, the beef flavor particularly roasting local flavor especially favor by consumers in general, roast local flavor simultaneously and can reduce oleaginous taste, people enjoy but need not to absorb while beef-flavouring a large amount of higher fatty acid, therefore mellow sense is strong, the roast beef taste essence of aftertaste foot is more and more subject to everybody liking, liquid form product is not easy to storage simultaneously, be inconvenient to use, flavor stability is poor, be unfavorable for transport, therefore, mellow sense is strong, the Churrasco taste powdery essence of aftertaste foot is more and more subject to everybody and likes, also the focus of essence business research is become.

Summary of the invention

The object of the present invention is to provide a kind of mellow sense strong, Churrasco taste powdery essence of aftertaste foot and preparation method thereof.

The technical solution used in the present invention is:

A kind of Churrasco taste powdery essence, is prepared by the raw material comprising following parts by weight:

Preferably, the raw material of this Churrasco taste powdery essence also comprises dusty yeast, furanone, I+G, cysteine hydrochloride, leucine, one or more mixture in tween or antioxidant, wherein 0 < dusty yeast≤3 part, 0 < furanone≤2 part, 0 < I+G≤1 part, 0 < cysteine hydrochloride≤2 part, 0 < leucine≤1, 0 < tween≤2 part, 0 < antioxidant≤1 part, above-mentioned number is parts by weight.

Preferably, this Churrasco taste powdery essence, is prepared by the raw material of following parts by weight:

Preferably, described beef hydrolyzate prepares by the following method: in fresh beef gruel and water, add protease, protease addition accounts for the 0.1%-1% of fresh beef gruel and water quality total amount, heating after mixing, 60-65 DEG C of reaction 0.5-3 hour, at 85 DEG C-95 DEG C enzymes that go out 10-30 minute alive, supernatant is beef hydrolyzate.

Preferably, in described beef hydrolyzate preparation, fresh beef gruel and water quality ratio are 4: 1.

Described protease is pepsin, papain and other commercial protein enzymes.

Described antioxidant is BHA (butylated hydroxy anisole).

Present invention also offers the preparation method of above-mentioned Churrasco taste powdery essence, comprise the steps: in reaction vessel, add beef hydrolyzate 100-200 part, glucose 2-5 part, wood sugar 5-10 part, Cys2-5 parts, glycine 1-5 part, alanine 5-10 part, leucine 0-1 part, tallow 5-10 part, plant protein hydrolysate 5-10 part, monosodium glutamate 5-10 part, dusty yeast 0-3 part, furanone 0-2 part, I+G 0-1 part, cysteine hydrochloride 0-2 part, stirring makes amino acid and reduced sugar all dissolve, 100-120 DEG C is kept to react 1-2 hour, beef flavouring is obtained after cooling, maltodextrin 10-20 part is added to beef flavouring, tween 0-2 part, after the mixing of antioxidant 0-1 part, cross colloid mill emulsification, spraying dry is carried out at 160-180 DEG C, be prepared into Churrasco taste powdery essence.

Preferably, in above-mentioned preparation method, described beef hydrolyzate prepares by the following method: in fresh beef gruel and water, add protease, protease addition accounts for the 0.1%-1% of fresh beef gruel and water quality total amount, heating after mixing, 60-65 DEG C of reaction 0.5-3 hour, at 85 DEG C-95 DEG C enzymes that go out 10-30 minute alive, supernatant is beef hydrolyzate.

Described I+G to be I and G weight ratio be 1: 1 mixture, wherein I is 5-inosine acid disodium, and G is 5-Sodium guanylate.

Described furanone has another name called 4-hydroxyl-2,5-dimethyl-3 (2H)-furanone.

Churrasco taste powdery essence of the present invention is be raw material with fresh beef, through protease hydrolytic, then carry out a series of thermal response with amino acid, sugar etc., finally obtain roast beef taste essence, then process the mellow sense of essence powder that obtains through dusting strong, aftertaste foot, roasting taste is pure, and local flavor is peculiar.

The beneficial effect that the present invention has:

1), the Churrasco taste powdery essence prepared of the present invention, mellow sense is strong, aftertaste foot, and barbecue taste is given prominence to, and local flavor is peculiar and manufacture method is simple.

2), the present invention significantly reduces the fat content of product, under maintaining equal local flavor condition, and the edible health of food.

3), the powder product prepared of the present invention, reduce the water activity of product, be convenient to storage and transport, and extend the shelf-life of product.

Detailed description of the invention

Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.

Embodiment 1

A preparation method for Churrasco taste powdery essence, comprises the steps:

1), the preparation of beef hydrolyzate

Be equipped with in the there-necked flask of agitator one and add the rotten 400g of fresh beef, water 100g, add 0.5g papain, stirring reaction 1 hour at 65 DEG C, then 95 DEG C are stirred 15min, make Papain enzyme deactivation, and cooling leaves standstill, supernatant is beef hydrolyzate, as the raw material of Churrasco taste powdery essence.

2), the preparation of Churrasco taste powdery essence

Be equipped with in the there-necked flask of thermometer, condenser pipe, agitator one, add beef hydrolyzate 100 parts, glucose 5 parts, wood sugar 10 parts, cysteine 3 parts, glycine 2 parts, alanine 5 parts, tallow 5 parts, plant protein hydrolysate 10 parts, monosodium glutamate 5 parts, dusty yeast 3 parts, furanone 0.5 part, I+G0.2 part, cysteine hydrochloride 1 part, stirs and makes whole dissolving, keep 120 DEG C to react 1 hour, after cooling, obtain beef flavouring.Beef flavouring is added maltodextrin 10 parts again, tween 1 part, BHA0.2 part, after crossing colloid mill emulsification, at EAT 180 DEG C, at leaving air temp 90 DEG C, carry out spraying dry, after cooling, obtain Churrasco taste powdery essence.

Embodiment 2

A preparation method for Churrasco taste powdery essence, comprises the steps:

1), the preparation of beef hydrolyzate

First by rotten for beef with after ultrasonic wave process 15 minutes, be incorporated with in the there-necked flask of agitator and added the rotten 400g of fresh beef, water 100g, add 0.5g papain, stirring reaction 1 hour at 60 DEG C, then 90 DEG C are stirred 20min, make Papain enzyme deactivation, cooling leaves standstill, and in container, solution is beef hydrolyzate, as the raw material of Churrasco taste powdery essence.

2), the preparation of Churrasco taste powdery essence

Be equipped with in the there-necked flask of thermometer, condenser pipe, agitator one, add beef hydrolyzate 150 parts, glucose 5 parts, wood sugar 5 parts, Cys2 part, glycine 5 parts, alanine 7 parts, tallow 7 parts, plant protein hydrolysate 5 parts, monosodium glutamate 5 parts, dusty yeast 1 part, furanone 1 part, I+G0.5 part, cysteine hydrochloride 2 parts, stirs and makes whole dissolving, keep 100 DEG C to react 1 hour, after cooling, obtain beef flavouring.Add maltodextrin 20 parts to beef flavouring again, tween 2 parts, BHA0.2 part, after crossing colloid mill emulsification, EAT 180 DEG C, carries out spraying dry at leaving air temp 90 DEG C, obtains Churrasco taste powdery essence after cooling.

The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to technical scheme of the present invention, every above embodiment is done according to technical spirit of the present invention any simple modification, equivalent variations and modification, all still belong in the scope of technical scheme of the present invention.

Claims

1. a preparation method for Churrasco taste powdery essence, is characterized in that: comprise the steps:

1), the preparation of beef hydrolyzate

Be equipped with in the there-necked flask of agitator one and add the rotten 400g of fresh beef, water 100g, add 0.5g papain, stirring reaction 1 hour at 65 DEG C, then 95 DEG C are stirred 15min, make Papain enzyme deactivation, and cooling leaves standstill, supernatant is beef hydrolyzate, as the raw material of Churrasco taste powdery essence;

2), the preparation of Churrasco taste powdery essence

Be equipped with in the there-necked flask of thermometer, condenser pipe, agitator one, add beef hydrolyzate 100 parts, glucose 5 parts, wood sugar 10 parts, cysteine 3 parts, glycine 2 parts, alanine 5 parts, tallow 5 parts, plant protein hydrolysate 10 parts, monosodium glutamate 5 parts, dusty yeast 3 parts, furanone 0.5 part, I+G0.2 part, cysteine hydrochloride 1 part, stirs and makes whole dissolving, keep 120 DEG C to react 1 hour, after cooling, obtain beef flavouring; Beef flavouring is added maltodextrin 10 parts again, tween 1 part, BHA0.2 part, after crossing colloid mill emulsification, at EAT 180 DEG C, carry out spraying dry at leaving air temp 90 DEG C, obtain Churrasco taste powdery essence after cooling, described number is parts by weight.

2. a preparation method for Churrasco taste powdery essence, is characterized in that: comprise the steps:

1), the preparation of beef hydrolyzate

First by rotten for beef with after ultrasonic wave process 15 minutes, be incorporated with in the there-necked flask of agitator and added the rotten 400g of fresh beef, water 100g, add 0.5g papain, stirring reaction 1 hour at 60 DEG C, then 90 DEG C are stirred 20min, make Papain enzyme deactivation, cooling leaves standstill, and in container, solution is beef hydrolyzate, as the raw material of Churrasco taste powdery essence;

2), the preparation of Churrasco taste powdery essence

Be equipped with in the there-necked flask of thermometer, condenser pipe, agitator one, add beef hydrolyzate 150 parts, glucose 5 parts, wood sugar 5 parts, Cys2 part, glycine 5 parts, alanine 7 parts, tallow 7 parts, plant protein hydrolysate 5 parts, monosodium glutamate 5 parts, dusty yeast 1 part, furanone 1 part, I+G0.5 part, cysteine hydrochloride 2 parts, stirs and makes whole dissolving, keep 100 DEG C to react 1 hour, after cooling, obtain beef flavouring; Add maltodextrin 20 parts to beef flavouring again, tween 2 parts, BHA0.2 part, after crossing colloid mill emulsification, EAT 180 DEG C, carries out spraying dry at leaving air temp 90 DEG C, obtains Churrasco taste powdery essence after cooling; Described number is parts by weight.