CN103141808A - Spicy and hot beef powder essence and preparation method thereof - Google Patents
Spicy and hot beef powder essence and preparation method thereof Download PDFInfo
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- CN103141808A CN103141808A CN201310104974XA CN201310104974A CN103141808A CN 103141808 A CN103141808 A CN 103141808A CN 201310104974X A CN201310104974X A CN 201310104974XA CN 201310104974 A CN201310104974 A CN 201310104974A CN 103141808 A CN103141808 A CN 103141808A
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Abstract
The invention relates to spicy and hot beef powder essence and a preparation method of the spicy and hot beef powder essence. The spicy and hot beef powder essence is prepared from the following raw materials: beef hydrolysate, glucose, xylose, cysteine, glycine, alanine, HVP (Hydrolyzed Vegetable Protein), monosodium, beef fat, paprika powder, anise powder, chilli powder, ground cinnamon and malt dextrin. The picy and hot beef powder essence provided by the invention is strong in mellow feeling, adequate in aftertaste, outstanding in barbecue taste, unique in flavor and simple in manufacturing method.
Description
Technical field
The present invention relates to a kind of essence, relate in particular to a kind of Saute beef with cayenne pepper flavor powdery essence and preparation method thereof.
Background technology
Along with improving constantly of people's living standard, rhythm of life is accelerated, and the instant food consumption figure rises rapidly, and the demand of supporting flavoring also increases day by day with it.fragrance beef flavor true to nature is liked by people more and more, particularly the beef flavor of flavor of hot is favored by consumers in general especially, roast simultaneously local flavor and can reduce oleaginous taste, people but needn't absorb a large amount of higher fatty acid when enjoying beef-flavouring, therefore mellow sense is strong, the essence of the roast beef flavor of aftertaste foot more and more is subject to everybody liking, liquid form product is not easy to storage simultaneously, be inconvenient to use, flavor stability is poor, be unfavorable for transportation, therefore, mellow sense is strong, the Saute beef with cayenne pepper flavor powdery essence of aftertaste foot more and more is subject to everybody to be liked, also become the focus of essence business research.Be mainly used among numerous leisure food.
Summary of the invention
The object of the present invention is to provide a kind of mellow sense strong, Saute beef with cayenne pepper flavor powdery essence of aftertaste foot and preparation method thereof.
The technical solution used in the present invention is:
A kind of Saute beef with cayenne pepper flavor powdery essence is by comprising that following raw material prepares: beef hydrolyzate, glucose, wood sugar, cysteine, glycine, alanine, HVP, monosodium glutamate, tallow, zanthoxylum powder, anise powder, chilli powder, ground cinnamon and maltodextrin.
Preferably, this Saute beef with cayenne pepper flavor powdery essence is prepared by the raw material that comprises following parts by weight:
Preferably, the raw material of this Saute beef with cayenne pepper flavor powdery essence also comprises one or more the mixture in dusty yeast, I+G, Cys hydrochloride, leucine, converted starch or BHA, 0＜dusty yeast≤3 part wherein, 0＜I+G≤1 part, 0＜Cys hydrochloride≤2 part, 0＜leucine≤1,1＜converted starch≤5 part, 0＜BHA≤1 part, above-mentioned umber is parts by weight.
Preferably, described beef hydrolyzate prepares by the following method: add protease in fresh beef gruel and water, the protease addition accounts for the 0.1%-1% of fresh beef gruel and water quality total amount, heating after mixing, 60-65 ℃ was reacted 0.5-3 hour, lived 10-30 minute at 85 ℃-95 ℃ enzymes that go out, supernatant is the beef hydrolyzate.
Preferably, in described beef hydrolyzate preparation, fresh beef and water quality ratio are 4:1.
Preferably, described protease is pepsin or papain.
the present invention also provides the preparation method of above-mentioned Saute beef with cayenne pepper flavor powdery essence, comprise the steps: to add beef hydrolyzate 100-200 part in reaction vessel, glucose 2-5 part, wood sugar 5-10 part, Cys2-5 part, glycine 1-5 part, alanine 5-10 part, leucine 0-1 part, tallow 5-10 part, HVP5-10 part, monosodium glutamate 5-10 part, dusty yeast 0-3 part, zanthoxylum powder 1-3 part, chilli powder 1-3 part, anise powder 0.5-2 part, ground cinnamon 0.5-2 part, I+G0-1 part, Cys hydrochloride 0-2 part, stirring makes all dissolvings of amino acid and sugar, keep 100-120 ℃ of reaction 1-2 hour, obtain beef flavouring after cooling.Add maltodextrin 10-20 part to beef flavouring, after converted starch 1-5 part, BHA0-1 part are mixed, cross colloid mill emulsification, inlet temperature 160-200 ℃, outlet temperature is 80-100 ℃, carries out spray-drying, after cooling Saute beef with cayenne pepper flavor powdery essence.
Preferably, described beef hydrolyzate prepares by the following method: add protease in fresh beef gruel and water, the protease addition accounts for the 0.1%-1% of fresh beef gruel and water quality total amount, heating after mixing, 60-65 ℃ was reacted 0.5-3 hour, lived 10-30 minute at 85 ℃-95 ℃ enzymes that go out, supernatant is the beef hydrolyzate.
Preferably, in described beef hydrolyzate preparation, fresh beef and water quality ratio are 4:1.
Roast beef flavor powdery essence of the present invention, take fresh beef as raw material, through protease hydrolytic, then carry out a series of thermal responses with amino acid, sugar etc., obtain at last Saute beef with cayenne pepper flavor essence, the more mellow sense of powdery essence that obtains through the processing of dusting is strong, the aftertaste foot, spicy flavor is pure, and local flavor is peculiar.
The beneficial effect that the present invention has:
1), the Saute beef with cayenne pepper flavor powdery essence of the present invention preparation, mellow sense is strong, the aftertaste foot, the barbecue flavor is outstanding, local flavor is peculiar and manufacture method is simple.
2), the present invention reduced the fat content of product effectively, kept under equal local flavor condition the edible health of food.
3), the powder product of the present invention preparation, reduced the water activity of product, be convenient to storage and transport, and extended the shelf-life of product.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, but do not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of Saute beef with cayenne pepper flavor powdery essence comprises the steps:
1), the preparation of beef hydrolyzate
Add the rotten 400g of bright beef in one is equipped with the there-necked flask of agitator, water 100g adds 0.5g protease, 65 ℃ of lower stirring reactions 1 hour, then 95 ℃ were stirred 15min, make the protease inactivation, cooling standing, supernatant is the beef hydrolyzate, as the raw material of Saute beef with cayenne pepper flavor powdery essence.
2), the preparation of Saute beef with cayenne pepper flavor powdery essence
In one is equipped with the there-necked flask of thermometer, condenser pipe, agitator, add 100 parts of beef hydrolyzates, 5 parts of glucose, 10 parts of wood sugars, 3 parts of cysteines, 2 parts of glycine, 5 parts of alanine, 5 parts of tallows, HVP10 part, 5 parts of monosodium glutamates, 3 parts of dusty yeasts, I+G0.2 part, 1 part of Cys hydrochloride, 1 part of zanthoxylum powder, 2 parts of chilli powders, 1 part, anise powder, 1 part of ground cinnamon, stirring makes whole dissolvings, keeps 120 ℃ of reactions 1 hour, obtains beef flavouring after cooling.Add 10 parts of maltodextrins again in this beef flavouring, 1 part of converted starch, BHA0.2 part after crossing colloid mill emulsification, under 180 ℃ of EATs, is carried out spray-drying under 90 ℃ of leaving air temps, after cooling Saute beef with cayenne pepper flavor powdery essence.
Embodiment 2
A kind of preparation method of Saute beef with cayenne pepper flavor powdery essence comprises the steps:
1), the preparation of beef hydrolyzate
After first the beef gruel being processed 15 minutes with ultrasonic wave, it is incorporated with adds the rotten 400g of bright beef in the there-necked flask of agitator, water 100g, add 0.5g protease, 60 ℃ of lower stirring reactions 1 hour, then 90 ℃ were stirred 20min, make the protease inactivation, cooling standing, in container, solution is the beef hydrolyzate, as the raw material of Saute beef with cayenne pepper flavor powdery essence.
2), the preparation of Saute beef with cayenne pepper flavor powdery essence
In one is equipped with the there-necked flask of thermometer, condenser pipe, agitator, add 150 parts of beef hydrolyzates, 5 parts of glucose, 5 parts of wood sugars, Cys2 part, 5 parts of glycine, 7 parts of alanine, 8 parts of tallows, HVP5 part, 5 parts of monosodium glutamates, 1 part of dusty yeast, I+G0.5 part, 2 parts of Cys hydrochlorides, 2 parts of zanthoxylum powders, 2 parts of chilli powders, 0.5 part, anise powder, 0.5 part of stirring of ground cinnamon makes whole dissolvings, keeps 100 ℃ of reactions 1 hour, obtains beef flavouring after cooling.Add 20 parts of maltodextrins again in beef flavouring, 4 parts of converted starches, BHA0.2 part after crossing colloid mill emulsification, is carried out spray-drying under 180 ℃ of EATs, 90 ℃ of leaving air temps, after cooling Saute beef with cayenne pepper flavor powdery essence.
The above, it is only preferred embodiment of the present invention, be not that technical scheme of the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment does.
Claims (6)
1. Saute beef with cayenne pepper flavor powdery essence, it is characterized in that: this Saute beef with cayenne pepper flavor powdery essence is by comprising that following raw material prepares: beef hydrolyzate, glucose, wood sugar, cysteine, glycine, alanine, HVP, monosodium glutamate, tallow, zanthoxylum powder, anise powder, chilli powder, ground cinnamon and maltodextrin.
2. a kind of Saute beef with cayenne pepper flavor powdery essence according to claim 1, it is characterized in that: this Saute beef with cayenne pepper flavor powdery essence is prepared by the raw material that comprises following parts by weight:
3. a kind of Saute beef with cayenne pepper flavor powdery essence according to claim 2, it is characterized in that: the raw material of this Saute beef with cayenne pepper flavor powdery essence also comprises one or more the mixture in dusty yeast, I+G, Cys hydrochloride, leucine, converted starch or BHA, 0＜dusty yeast≤3 part wherein, 0＜I+G≤1 part, 0＜Cys hydrochloride≤2 part, 0＜leucine≤1,1＜converted starch≤5 part, 0＜BHA≤1 part, described umber is parts by weight.
4. according to claim 2 or 3 described a kind of Saute beef with cayenne pepper flavor powdery essence, it is characterized in that: described beef hydrolyzate prepares by the following method: add protease in fresh beef gruel and water, the protease addition accounts for the 0.1%-1% of fresh beef gruel and water quality total amount, heating after mixing, 60-65 ℃ was reacted 0.5-3 hour, lived 10-30 minute at 85 ℃-95 ℃ enzymes that go out, supernatant is the beef hydrolyzate.
5. the preparation method of the described Saute beef with cayenne pepper of claim 1-4 any one flavor powdery essence, it is characterized in that: the method comprises the steps: to add beef hydrolyzate 100-200 part in reaction vessel, glucose 2-5 part, wood sugar 5-10 part, Cys2-5 part, glycine 1-5 part, alanine 5-10 part, leucine 0-1 part, tallow 5-10 part, HVP5-10 part, monosodium glutamate 5-10 part, dusty yeast 0-3 part, zanthoxylum powder 1-3 part, chilli powder 1-3 part, anise powder 0.5-2 part, ground cinnamon 0.5-2 part, I+G0-1 part, Cys hydrochloride 0-2 part, stirring makes all dissolvings of amino acid and sugar, keep 100-120 ℃ of reaction 1-2 hour, obtain beef flavouring after cooling.Add maltodextrin 10-20 part to beef flavouring, after converted starch 1-5 part, BHA0-1 part are mixed, cross colloid mill emulsification, inlet temperature 160-200 ℃, outlet temperature is 80-100 ℃, carries out spray-drying, after cooling Saute beef with cayenne pepper flavor powdery essence.
6. the preparation method of Saute beef with cayenne pepper flavor powdery essence according to claim 5, it is characterized in that: described beef hydrolyzate prepares by the following method: add protease in fresh beef gruel and water, the protease addition accounts for the 0.1%-1% of fresh beef gruel and water quality total amount, heating after mixing, 60-65 ℃ was reacted 0.5-3 hour, lived 10-30 minute at 85 ℃-95 ℃ enzymes that go out, supernatant is the beef hydrolyzate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310104974XA CN103141808A (en) | 2013-03-28 | 2013-03-28 | Spicy and hot beef powder essence and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108968004A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of thermostable microcapsule beef flavor and preparation method thereof |
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2013
- 2013-03-28 CN CN201310104974XA patent/CN103141808A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108968004A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of thermostable microcapsule beef flavor and preparation method thereof |
| CN108968004B (en) * | 2018-06-20 | 2021-12-31 | 漯河双汇生物工程技术有限公司 | High-temperature-resistant microcapsule beef essence and preparation method thereof |
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Application publication date: 20130612 |