CN105166833A - Southeast Asia Bak Kut Teh-flavored paste flavor and preparation method thereof - Google Patents
Southeast Asia Bak Kut Teh-flavored paste flavor and preparation method thereof Download PDFInfo
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- CN105166833A CN105166833A CN201510533624.4A CN201510533624A CN105166833A CN 105166833 A CN105166833 A CN 105166833A CN 201510533624 A CN201510533624 A CN 201510533624A CN 105166833 A CN105166833 A CN 105166833A
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims description 7
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- 210000000988 bone and bone Anatomy 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 33
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- 235000008397 ginger Nutrition 0.000 claims abstract description 21
- 239000000341 volatile oil Substances 0.000 claims abstract description 16
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- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
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- 239000000284 extract Substances 0.000 claims abstract description 8
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 108010011485 Aspartame Proteins 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 7
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 7
- 235000004279 alanine Nutrition 0.000 claims abstract description 7
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 7
- 229960003438 aspartame Drugs 0.000 claims abstract description 7
- 235000010357 aspartame Nutrition 0.000 claims abstract description 7
- 239000000605 aspartame Substances 0.000 claims abstract description 7
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 229960001305 cysteine hydrochloride Drugs 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 229930182817 methionine Natural products 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000012138 yeast extract Substances 0.000 claims abstract description 7
- 244000061520 Angelica archangelica Species 0.000 claims abstract 5
- 241000234314 Zingiber Species 0.000 claims description 20
- 244000223014 Syzygium aromaticum Species 0.000 claims description 17
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 17
- SLIUELDPAPMQIB-IDIVVRGQSA-N [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 Chemical compound [Na].[Na].[C@@H]1([C@H](O)[C@H](O)[C@@H](COP(=O)(O)O)O1)N1C=NC=2C(O)=NC=NC12 SLIUELDPAPMQIB-IDIVVRGQSA-N 0.000 claims description 10
- 239000008989 cinnamomi cortex Substances 0.000 claims description 10
- 108010064851 Plant Proteins Proteins 0.000 claims description 8
- 235000021118 plant-derived protein Nutrition 0.000 claims description 8
- 239000003531 protein hydrolysate Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 241000282898 Sus scrofa Species 0.000 claims description 6
- 239000010775 animal oil Substances 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 6
- 239000000376 reactant Substances 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 230000002459 sustained effect Effects 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 abstract description 3
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 abstract description 3
- 235000013890 disodium inosinate Nutrition 0.000 abstract description 3
- 244000297179 Syringa vulgaris Species 0.000 abstract 2
- 235000004338 Syringa vulgaris Nutrition 0.000 abstract 2
- 239000003921 oil Substances 0.000 abstract 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 229930003451 Vitamin B1 Natural products 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 abstract 1
- 235000013896 disodium guanylate Nutrition 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 229960003495 thiamine Drugs 0.000 abstract 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract 1
- 239000011691 vitamin B1 Substances 0.000 abstract 1
- 235000010374 vitamin B1 Nutrition 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 26
- 239000000686 essence Substances 0.000 description 24
- 239000003205 fragrance Substances 0.000 description 23
- 244000062793 Sorghum vulgare Species 0.000 description 10
- 235000019713 millet Nutrition 0.000 description 10
- 241000125175 Angelica Species 0.000 description 9
- 239000000047 product Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 206010013911 Dysgeusia Diseases 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000014860 sensory perception of taste Effects 0.000 description 4
- 241001366087 Anchoa parva Species 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 238000010835 comparative analysis Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a Southeast Asia Bak Kut Teh flavored paste flavor which comprises the following components in parts by weight: 1-6 parts of glucose, 2-8 parts of hydrolyzed vegetable protein, 4-12 parts of yeast extract, 16-25 parts of zymolytic beef extract, 4-8 parts of cooking wine, 1-5 parts of angelica root powder (60 meshes), 0.5-4 parts of garlic powder, 0.5-4 parts of ginger powder, 0-2 parts of rhizoma kaempferiae powder, 0.5-5 parts of lilac powder and 0-3 parts of cassia cinnamon powder, 4-12 parts of pig bone oil, 12-20 parts of water, 0.2-3 parts of cysteine hydrochloride, 0-2 parts of methionine, 0.5-4 parts of alanine, 0.5-5 parts of glycine, 0-2 parts of vitamin B1, 2-8 parts of edible salt, 2-10 parts of white granulated sugar, 0-1 part of aspartame, 6-12 parts of monosodium glutamate, 0.1-1.5 parts of disodium 5'-Inosinate and disodium 5'-guanylate mixture, 0.5-5 parts of modified starch, 1-10 parts of water, 0.2-4 parts of meat flavor essential oil, 0-1 part of lilac oil and 0-1 part of Angelica sinensis essential oil.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to a kind of Southeast Asia meat bone tea local flavor paste essence and preparation method thereof.
Background technology
Meat bone tea is the double diet style of drinking tea of a kind of kindred on the ground such as Guangdong, Fujian, popular Southeast Asia.Along with the development of society, the facility of traffic, its local flavor, along with the progress in epoch, has been popular in each area, the world, is no longer regional diet style.
But its traditional fabrication mode, prevents its further widespread to carry out large-scale standardized production with adopting food processing.And traditional essence is formed by the monomer allotment of chemical synthesis, the impure nature of fragrance, thermally-stabilised difference, is applied to fragrance remaining time in product short, can produce the bad breath of chemical composition, and long-time a large amount of edible meeting endangers healthy generation.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art, provides a kind of Southeast Asia meat bone tea local flavor paste essence and preparation method thereof.
In order to achieve the above object, technical scheme provided by the invention is:
Described Southeast Asia meat bone tea local flavor paste essence comprises the component of following weight portion:
Glucose 1-6 parts, plant protein hydrolysate 2-8 parts, yeast extract 4-12 parts, enzymolysis beef extract 16-25 parts, cooking wine 4-8 parts, 1-5 parts, root of Dahurain angelica powder 60 order, garlic powder 0.5-4 parts, ginger powder 0.5-4 parts, husky 0-2 parts, ginger powder, Ground Cloves 0.5-5 parts, cinnamomi cortex pulveratus 0-3 parts, pig animal oil 4-12 parts, 12-20 parts, water, cysteine hydrochloride 0.2-3 parts, methionine 0-2 parts, alanine 0.5-4 parts, glycine 0.5-5 parts, vitaminB10-2 part, edible salt 2-8 parts, white granulated sugar 2-10 parts, Aspartame 0-1 part, sodium glutamate 6-12 parts, 0.1-1.5 parts, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, converted starch 0.5-5 parts, 1-10 parts, water, meat flavour essential oil 0.2-4 parts, cloves caul-fat 0-1 part, angelica essential oil 0-1 part.
In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the ratio of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:(0.8-1.2), preferred 1:1.
Described garlic powder is 60 order garlic powders, and ginger powder is 60 order ginger powders, and husky ginger powder is the husky ginger powder of 60 orders, and Ground Cloves is 60 order Ground Cloves, and cinnamomi cortex pulveratus is 60 order cinnamomi cortex pulveratuses.
Described meat flavor is meat flavor AFF-LP19002.Plant protein hydrolysate is plant protein hydrolysate HVP-B.
Described enzymolysis beef extract, cloves caul-fat, angelica essential oil be commercially available prod, meat flavour essential oil AFF-LP19002 produces the commercially available prod provided for Hui Xiang pavilion, Hunan Province Bioisystech Co., Ltd.
The preparation method of above-mentioned Southeast Asia meat bone tea local flavor paste essence comprises the steps:
(1) by glucose 1-6 parts, plant protein hydrolysate 2-8 parts, yeast extract 4-12 parts, enzymolysis beef extract 16-25 parts, cooking wine 4-8 parts, 1-5 parts, root of Dahurain angelica powder 60 order, garlic powder 0.5-4 parts, ginger powder 0.5-4 parts, husky 0-2 parts, ginger powder, Ground Cloves 0.5-5 parts, cinnamomi cortex pulveratus 0-3 parts, pig animal oil 4-12 parts, 12-20 parts, water, cysteine hydrochloride 0.2-3 parts, methionine 0-2 parts, alanine 0.5-4 parts, glycine 0.5-5 parts, vitaminB10-2 part input reactor,
(2), after reactor being warming up to 95 DEG C, temperature controls at 95 DEG C-100 DEG C, sustained response 1-2h, preferred 1.5h;
(3) in reactor, add 0.1-1.5 parts, the mixture of edible salt 2-8 parts, white granulated sugar 2-10 parts, Aspartame 0-1 part, sodium glutamate 6-12 parts, 5'-inosinic acid disodium and 5'-Sodium guanylate, 95 DEG C are kept to stir 10-20min, preferred 15min;
(4), after reaction terminates, in reactor, add converted starch 0.5-5 parts, 1-10 parts, water, be adjusted to paste, be then cooled to less than 60 DEG C;
(5) in reactor, add meat flavour essential oil 0.2-4 parts, cloves caul-fat 0-1 part, angelica essential oil 0-1 part, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, obtain Southeast Asia meat bone tea local flavor paste essence.
Compared with prior art, beneficial effect of the present invention is:
(1) Southeast Asia of the present invention meat bone tea local flavor paste essence take wholefood as raw material, application zymolysis technique combines with Mei Lade biochemical reaction technology the natural additive for foodstuff produced, it has natural sense of taste and the fragrance of traditional Southeast Asia meat bone millet paste, can keep taste and the fragrance of Southeast Asia meat bone millet paste to greatest extent.Be applied to leisure food converted products, the natural sense of taste of product and fragrance can be kept, fragrance remaining time is long simultaneously;
(2) the present invention has passed on the elite technology in traditional-handwork making meat bone millet paste while industrialization large-scale production, makes meat bone millet paste local flavor obtain production regularization, industrialization, standardization.
(3) what the present invention adopted is the raw material of All Pure Nature, utilization be the All Pure Nature food additives that production technology that zymolysis technique combines with Maillard reaction is produced, eat harmless to health for a long time.
The invention provides a kind of natural sense of taste and the fragrance with Southeast Asia meat bone tea, the taste of Southeast Asia meat bone tea and the Southeast Asia meat bone tea local flavor paste essence of fragrance can be kept to greatest extent, be applied to converted products, the natural sense of taste of product and fragrance can be kept, fragrance remaining time is long simultaneously, the large production of energy standardization, and long-term edible harmless to health.
Detailed description of the invention
Below to produce 100kg Southeast Asia meat bone tea local flavor paste essence, set forth the present invention further.
embodiment 1
100kg Southeast Asia meat bone tea local flavor paste essence comprises the component of following weight:
Glucose 3kg, plant protein hydrolysate 4kg, yeast extract 8kg, enzymolysis beef extract 20kg, cooking wine 6kg, root of Dahurain angelica powder 60 order 2kg, garlic powder 60 order 2kg, ginger powder 60 order 2kg, husky ginger powder 60 order 0.2kg, Ground Cloves 60 order 1kg, cinnamomi cortex pulveratus 60 order 0.4kg, pig animal oil 7kg, water 16kg, cysteine hydrochloride 1kg, methionine 0.5kg, alanine 2kg, glycine 2kg, vitaminB10 .5kg, edible salt 5.2kg, white granulated sugar 5.95kg, Aspartame 0.05kg, sodium glutamate 8kg, the mixture 0.5kg of 5'-inosinic acid disodium and 5'-Sodium guanylate, converted starch 2kg, water 4kg, meat flavour essential oil AFF-LP190021kg, cloves caul-fat 0.1kg, angelica essential oil 0.5kg, in the mixture of described Sodium Inosinate and sodium guanylate, the part by weight of Sodium Inosinate and sodium guanylate is 1:1,
The method of producing 100kg Southeast Asia meat bone tea local flavor paste essence comprises the following steps:
(1) following 18 kinds of raw materials are dropped into reactor:
Glucose 3kg, plant protein hydrolysate 4kg, yeast extract 8kg, enzymolysis beef extract 20kg, cooking wine 6kg, root of Dahurain angelica powder 60 order 2kg, garlic powder 60 order 2kg, ginger powder 60 order 2kg, husky ginger powder 60 order 0.2kg, Ground Cloves 60 order 1kg, cinnamomi cortex pulveratus 60 order 0.4kg, pig animal oil 7kg, water 16kg, cysteine hydrochloride 1kg, methionine 0.5kg, alanine 2kg, glycine 2kg, vitaminB10 .5kg;
(2) be warming up to 95 DEG C and start clock reaction, temperature controls at 95 DEG C of-100 DEG C of lasting 1.5h;
(3) add following 5 kinds of raw materials, keep 95 DEG C to stir 15min;
The mixture 0.5kg of edible salt 5.2kg, white granulated sugar 5.95kg, Aspartame 0.05kg, sodium glutamate 8kg, 5'-inosinic acid disodium and 5'-Sodium guanylate;
(4), after reaction terminates, in reactor, the state of converted starch 2kg, water 4kg adjustment cream is suitable to thickness, starts to be cooled to less than 60 DEG C;
(5) in reactor, add meat flavour essential oil AFF-LP190021kg, cloves caul-fat 0.1kg, angelica essential oil 0.5kg, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, put in storage.
embodiment 2 is for the evaluation of Southeast Asia meat bone tea local flavor paste essence described in embodiment 1
One, the evaluation of fragrance and mouthfeel:
Through company biotechnology research technical staff 15 people, market department 30 people has carried out fragrance and mouthfeel comparative evaluation to applying the meat bone millet paste that Southeast Asia of the present invention meat bone tea local flavor paste essence makes with the meat bone millet paste using conventional methods making.
The fragrance of the meat bone millet paste adopting Southeast Asia of the present invention meat bone tea local flavor paste essence to make is naturally true to nature, the natural pure meat bone millet paste no significant difference in fragrance, mouthfeel with using conventional methods making of taste.
Two, the evaluation of fragrance and heat-resistant stable:
Fragrance in the dried bean curd product lain fallow of Southeast Asia of the present invention meat bone tea local flavor paste essence and traditional flavor application and heat-resistant stable comparative evaluation.
The snack dried bean curd that the common traditional essence of 1 application is produced, meat bone millet paste local flavor is not obvious, the light and slightly assorted taste of fragrance, and mouthfeel is thin, and aftertaste is poor;
The snack dried bean curd that 2 application Southeast Asia of the present invention meat bone tea local flavor paste essences are produced, meat bone millet paste local flavor is true to nature strong, and mellow in taste, aftertaste is full.
Three, the evaluation of fragrance and heat-resistant stable:
Fragrance in the little anchovies product that lies fallow of Southeast Asia of the present invention meat bone tea local flavor paste essence and traditional flavor application and heat-resisting quantity comparative evaluation.
(1) the little anchovies of leisure utilizing common traditional essence to produce, meat bone tea local flavor fragrance is very light, and is mingled with fishlike smell, and fragrance loss is comparatively large, without aftertaste
(2) utilize the little anchovies of leisure that Southeast Asia of the present invention meat bone tea local flavor paste essence is produced, meat bone tea style fragrance is obviously true to nature, and without fishy smell and assorted taste, fragrance does not lose or very little, and mellow in taste, aftertaste enough.
In summary, Southeast Asia of the present invention meat bone tea local flavor paste essence is more high temperature resistant than common traditional essence, Heat stability is good, and mouthfeel is abundant, end taste foot; Keep original local flavor and characteristic with traditional preparation method to greatest extent than Southeast Asia of the present invention meat bone tea local flavor paste essence simultaneously, and can a large amount of standardized production.
Claims (5)
1. a Southeast Asia meat bone tea local flavor paste essence, is characterized in that, described Southeast Asia meat bone tea local flavor paste essence comprises the component of following weight portion:
Glucose 1-6 parts, plant protein hydrolysate 2-8 parts, yeast extract 4-12 parts, enzymolysis beef extract 16-25 parts, cooking wine 4-8 parts, 1-5 parts, root of Dahurain angelica powder 60 order, garlic powder 0.5-4 parts, ginger powder 0.5-4 parts, husky 0-2 parts, ginger powder, Ground Cloves 0.5-5 parts, cinnamomi cortex pulveratus 0-3 parts, pig animal oil 4-12 parts, 12-20 parts, water, cysteine hydrochloride 0.2-3 parts, methionine 0-2 parts, alanine 0.5-4 parts, glycine 0.5-5 parts, vitaminB10-2 part, edible salt 2-8 parts, white granulated sugar 2-10 parts, Aspartame 0-1 part, sodium glutamate 6-12 parts, 0.1-1.5 parts, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, converted starch 0.5-5 parts, 1-10 parts, water, meat flavour essential oil 0.2-4 parts, cloves caul-fat 0-1 part, angelica essential oil 0-1 part.
2. Southeast Asia as claimed in claim 1 meat bone tea local flavor paste essence, it is characterized in that, in the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the ratio of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:(0.8-1.2).
3. Southeast Asia as claimed in claim 1 meat bone tea local flavor paste essence, it is characterized in that, described garlic powder is 60 order garlic powders, and ginger powder is 60 order ginger powders, and husky ginger powder is the husky ginger powder of 60 orders, and Ground Cloves is 60 order Ground Cloves, and cinnamomi cortex pulveratus is 60 order cinnamomi cortex pulveratuses.
4. Southeast Asia as claimed in claim 1 meat bone tea local flavor paste essence, it is characterized in that, described meat flavor is meat flavor AFF-LP19002.
5., as right wants the preparation method of Southeast Asia meat bone tea local flavor paste essence as described in 1 to 4 any one, it is characterized in that, described method comprises the steps:
(1) by glucose 1-6 parts, plant protein hydrolysate 2-8 parts, yeast extract 4-12 parts, enzymolysis beef extract 16-25 parts, cooking wine 4-8 parts, 1-5 parts, root of Dahurain angelica powder 60 order, garlic powder 0.5-4 parts, ginger powder 0.5-4 parts, husky 0-2 parts, ginger powder, Ground Cloves 0.5-5 parts, cinnamomi cortex pulveratus 0-3 parts, pig animal oil 4-12 parts, 12-20 parts, water, cysteine hydrochloride 0.2-3 parts, methionine 0-2 parts, alanine 0.5-4 parts, glycine 0.5-5 parts, vitaminB10-2 part input reactor,
(2), after reactor being warming up to 95 DEG C, temperature controls at 95 DEG C-100 DEG C, sustained response 1-2h;
(3) in reactor, add 0.1-1.5 parts, the mixture of edible salt 2-8 parts, white granulated sugar 2-10 parts, Aspartame 0-1 part, sodium glutamate 6-12 parts, 5'-inosinic acid disodium and 5'-Sodium guanylate sodium, keep 95 DEG C to stir 10-20min;
(4), after reaction terminates, in reactor, add converted starch 0.5-5 parts, 1-10 parts, water, be adjusted to paste, be then cooled to less than 60 DEG C;
(5) in reactor, add meat flavour essential oil 0.2-4 parts, cloves caul-fat 0-1 part, angelica essential oil 0-1 part, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, obtain Southeast Asia meat bone tea local flavor paste essence.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107896A (en) * | 2016-06-28 | 2016-11-16 | 天津春发生物科技集团有限公司 | A kind of fish meat flavor and preparation method thereof |
| CN107048327A (en) * | 2017-01-25 | 2017-08-18 | 天津农学院 | A kind of preparation method of nature bone balm |
| CN107772415A (en) * | 2017-10-30 | 2018-03-09 | 聊城市新恒基生物科技有限公司 | A kind of beef-flavouring paste essence and preparation method thereof |
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| CN102258184A (en) * | 2011-08-31 | 2011-11-30 | 天津春发生物科技集团有限公司 | Bakuteh braised sirloin seasoning powder capable of reinforcing bottom taste |
| CN102845712A (en) * | 2012-09-28 | 2013-01-02 | 湖南省汇湘轩生物科技有限公司 | Beef brisket flavor cream essence and preparation method thereof |
| CN104273544A (en) * | 2014-09-27 | 2015-01-14 | 合肥皖高特种家禽养殖科技有限公司 | Preparation method of goose-bone tea |
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| CN1100277A (en) * | 1993-09-16 | 1995-03-22 | 北京市丰台区宝成健康食品厂 | Black chicken meat paste and its making method |
| CN102258184A (en) * | 2011-08-31 | 2011-11-30 | 天津春发生物科技集团有限公司 | Bakuteh braised sirloin seasoning powder capable of reinforcing bottom taste |
| CN102845712A (en) * | 2012-09-28 | 2013-01-02 | 湖南省汇湘轩生物科技有限公司 | Beef brisket flavor cream essence and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107896A (en) * | 2016-06-28 | 2016-11-16 | 天津春发生物科技集团有限公司 | A kind of fish meat flavor and preparation method thereof |
| CN107048327A (en) * | 2017-01-25 | 2017-08-18 | 天津农学院 | A kind of preparation method of nature bone balm |
| CN107772415A (en) * | 2017-10-30 | 2018-03-09 | 聊城市新恒基生物科技有限公司 | A kind of beef-flavouring paste essence and preparation method thereof |
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