CN107397196A - A kind of preparation method of food flavor - Google Patents
A kind of preparation method of food flavor Download PDFInfo
- Publication number
- CN107397196A CN107397196A CN201710712258.8A CN201710712258A CN107397196A CN 107397196 A CN107397196 A CN 107397196A CN 201710712258 A CN201710712258 A CN 201710712258A CN 107397196 A CN107397196 A CN 107397196A
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- food flavor
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- food
- yolk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of food flavor, with powdered egg, reduced sugar, amino acid, cream and spices etc. for primary raw material, the protein in yolk powder and fat are digested into free amino acid and aliphatic acid by zymolysis technique, again by carrying out Maillard reaction with other raw materials, it is prepared with the food flavor for baking the comprehensive odor type such as yolk, biscuit, milk.Food flavor produced by the present invention, which has, bakes the synthesis odor type such as yolk, biscuit, milk, and full aroma is naturally, pleasant；Food flavor produced by the present invention can be applied in the food such as pudding, jelly, ice cream, cake, biscuit, can be remarkably reinforced and bake egg flavor using food, cover bad miscellaneous gas.
Description
Technical field
The present invention relates to food technology field, specifically a kind of preparation method of food flavor.
Background technology
Food flavor refers to can be used in blending food essence, and makes the material of food flavouring.It is not only able to promote food
It is intended to, favorably digests and assimilates, and is played a very important role to increasing the designs and varieties of food and improving food quality tool.Food is fragrant
Material is a kind of special food additives, and its is wide in variety, dosage is small, is present in mostly in wholefood.Because itself is strong
Perfume (or spice) and taste, the dosage in food often limited by self.Current nearly 2000 kinds of food flavor kind used in the world.I
The kind that state has been approved by using kind about more than 1300.
Because of the complexity of egg aroma, egg flavor essence is difficult to be made by the allotment of simple flavor chemistry monomer, this
Invention has roasting using biological enzymolysis technology combination traditional food hot-working process and blending modification principle, obtained food flavor
Roasted egg Huang, biscuit, milk etc. integrate odor type, and full aroma can be applied to pudding, jelly, ice cream, egg naturally, pleasant
In the food such as cake, biscuit.
The content of the invention
It is an object of the invention to provide a kind of preparation method of food flavor, to solve what is proposed in above-mentioned background technology
Problem.
To achieve the above object, the present invention provides following technical scheme：
A kind of preparation method of food flavor, using powdered egg, reduced sugar, amino acid, cream and spices as primary raw material, passes through
Food flavor is prepared in enzyme digestion reaction and Maillard reaction；The preparation method of the food flavor specifically includes following steps：
(1) enzyme digestion reaction：Using yolk powder as primary raw material, enzyme is added, obtains compound；Material mixed above is dissolved in again
In 1-10 times of pure water, heating and temperature control is digested to enzymolysis liquid at 40-60 DEG C under 10-300r/min mixing speed
Acid value is 5-50mg/g, and enzymolysis terminates, and is warming up to 70-100 DEG C, is incubated 10-30min, enzyme deactivation, obtains yolk zymolyte；
(2) Maillard reaction：With yolk zymolyte, amino acid, reduced sugar, cream, spices, emulsifying agent, propane diols or sweet
Oil, pure water carry out Maillard reaction, and food flavor is prepared；
The Maillard reaction concretely comprises the following steps：Each raw material is added in shearing tank and carries out high speed shear, shear time
For 5-30min, shearing liquid PH is adjusted to 7-10 using alkali lye, and is transferred in retort, opens heating, control temperature is in 90-
140 DEG C, 10-180 minutes are reacted, obtained reactant uses high pressure homogenizer, in low pressure 2-15MPa, high pressure 20-80MPa,
Matter 1-10 times, produces food flavor.
As the further scheme of the present invention：The powdered egg uses yolk powder.
As the further scheme of the present invention：The reduced sugar includes glucose and fructose.
As the further scheme of the present invention：The enzyme selected in enzyme digestion reaction include neutral proteinase, flavor protease and
Compound lipases.
As the further scheme of the present invention：The amino acid includes Cys and methionine.
As the further scheme of the present invention：The spices includes vanillic aldehyde, ethylmaltol and thiazole sulfur.
As the further scheme of the present invention：In step (1) following raw material is weighed according to mass percent：Neutral proteinase
0.1-1.5%, flavor protease 0.1-1.0%, compound lipases 0.1-2%, surplus are yolk powder.
As the further scheme of the present invention：Include following raw material according to mass percent meter in step (2)：Yolk digests
Thing 1-15%, Cys 0.01-5%, methionine 0.01-5%, glucose 0.1-20%, fructose 0.1-20%, cream
0.2-20%, vanillic aldehyde 0.1-10%, ethylmaltol 0.1-10%, thiazole sulfur 0.1-10%, emulsifying agent 1-20%, propane diols
Or glycerine 1-80%, pure water 1-50%.
Compared with prior art, the beneficial effects of the invention are as follows：
Food flavor produced by the present invention, which has, bakes the synthesis odor type such as yolk, biscuit, milk, and full aroma is naturally, order
People is pleasant；Food flavor produced by the present invention can be applied in the food such as pudding, jelly, ice cream, cake, biscuit, can be obvious
Enhancing bakes egg flavor using food, covers bad miscellaneous gas.
Embodiment
The technical scheme of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of preparation method of food flavor, with powdered egg, reduced sugar, amino acid, cream and spices etc. for primary raw material, lead to
Cross enzyme digestion reaction and Maillard reaction is prepared with the food flavor for baking the comprehensive odor type such as yolk, biscuit, milk；It is described
Powdered egg uses yolk powder；The reduced sugar includes glucose and fructose；The enzyme selected in enzyme digestion reaction includes neutral proteinase, wind
Taste protease and compound lipases；The amino acid includes Cys and methionine；The spices includes vanillic aldehyde, ethyl
Maltol and thiazole sulfur；
The preparation method of the food flavor specifically includes following steps：
(1) enzyme digestion reaction：Following raw material is weighed according to mass percent：Neutral proteinase 0.1%, flavor protease
0.1%th, compound lipases 0.1%, surplus are yolk powder；Using yolk powder as primary raw material, addition neutral proteinase, flavor albumen
Enzyme and compound lipases, obtain compound；Material mixed above is dissolved in 1 times of pure water again, heating and temperature control is 40
DEG C, enzymolysis is 5-50mg/g to enzymolysis liquid acid value under 10r/min mixing speed, and enzymolysis terminates, and is warming up to 80 DEG C, insulation
10min, enzyme deactivation, obtain yolk zymolyte；
(2) Maillard reaction：With yolk zymolyte, amino acid, reduced sugar, cream, spices, emulsifying agent, propane diols or sweet
Oil, pure water etc. carry out Maillard reaction, and food flavor is prepared；
The raw material of step (2) described Maillard reaction is：Include following raw material according to mass percent meter：Yolk zymolyte
5%th, Cys 0.05%, methionine 0.1%, glucose 2%, fructose 1%, cream 0.2%, vanillic aldehyde 1.5%, ethyl
Maltol 0.5%, thiazole sulfur 0.8%, emulsifying agent 5%, propane diols 75%, pure water 8.85%；Emulsifying agent uses converted starch；
Step (2) Maillard reaction concretely comprises the following steps：Each raw material is added in shearing tank and cut at a high speed by more than
Cut, shear time 5min, shearing liquid PH is adjusted to 7-10 using alkali lye, and be transferred in retort, open heating, control temperature
Degree reacts 10 minutes at 90 DEG C, and obtained reactant uses high pressure homogenizer, in low pressure 2-15MPa, high pressure 20-80MPa,
Matter 2 times, obtained product is food flavor.
Embodiment 2
As different from Example 1：Raw material propane diols in Maillard reaction is replaced with into glycerine, other all sames.
Embodiment 3
A kind of preparation method of food flavor, with powdered egg, reduced sugar, amino acid, cream and spices etc. for primary raw material, lead to
Cross enzyme digestion reaction and Maillard reaction is prepared with the food flavor for baking the comprehensive odor type such as yolk, biscuit, milk；It is described
Powdered egg uses yolk powder；The reduced sugar includes glucose and fructose；The enzyme selected in enzyme digestion reaction includes neutral proteinase, wind
Taste protease and compound lipases；The amino acid includes Cys and methionine；The spices includes vanillic aldehyde, ethyl
Maltol and thiazole sulfur；
The preparation method of the food flavor specifically includes following steps：
(1) enzyme digestion reaction：Following raw material is weighed according to mass percent：Neutral proteinase 1.5%, flavor protease
1.0%th, compound lipases 2%, surplus are yolk powder；Using yolk powder as primary raw material, addition neutral proteinase, flavor protease
And compound lipases, obtain compound；Material mixed above is dissolved in 10 times of pure water again, heating and temperature control is 55
DEG C, enzymolysis is 50mg/g to enzymolysis liquid acid value under 300r/min mixing speed, and enzymolysis terminates, and is warming up to 100 DEG C, insulation
30min, enzyme deactivation, obtain yolk zymolyte；
(2) Maillard reaction：With yolk zymolyte, amino acid, reduced sugar, cream, spices, emulsifying agent, propane diols or sweet
Oil, pure water etc. carry out Maillard reaction, and food flavor is prepared；
The raw material of step (2) described Maillard reaction is：Include following raw material according to mass percent meter：Yolk zymolyte
15%th, Cys 2%, methionine 2%, glucose 5%, fructose 5%, cream 1%, vanillic aldehyde 2.5%, ethylmaltol
2.5%th, thiazole sulfur 1%, emulsifying agent 2%, propane diols 50%, pure water 12%；Emulsifying agent uses monoglyceride；
Step (2) Maillard reaction concretely comprises the following steps：Each raw material is added in shearing tank and cut at a high speed by more than
Cut, shear time 5-30min, shearing liquid PH is adjusted to 7-10 using alkali lye, and be transferred in retort, open heating, control
Temperature processed reacts 10-180 minutes, obtained reactant uses high pressure homogenizer, in low pressure 2-15MPa, high pressure at 90-140 DEG C
20-80MPa, homogeneous 3 times, obtained product is food flavor.
Embodiment 4
As different from Example 3：Raw material propane diols in Maillard reaction is replaced with into glycerine, other all sames.
Embodiment 5
A kind of preparation method of food flavor, with powdered egg, reduced sugar, amino acid, cream and spices etc. for primary raw material, lead to
Cross enzyme digestion reaction and Maillard reaction is prepared with the food flavor for baking the comprehensive odor type such as yolk, biscuit, milk；It is described
Powdered egg uses yolk powder；The reduced sugar includes glucose and fructose；The enzyme selected in enzyme digestion reaction includes neutral proteinase, wind
Taste protease and compound lipases；The amino acid includes Cys and methionine；The spices includes vanillic aldehyde, ethyl
Maltol and thiazole sulfur；
The preparation method of the food flavor specifically includes following steps：
(1) enzyme digestion reaction：Following raw material is weighed according to mass percent：Neutral proteinase 1%, flavor protease 0.5%,
Compound lipases 1%, surplus are yolk powder；Using yolk powder as primary raw material, addition neutral proteinase, flavor protease and compound
Lipase, obtain compound；Material mixed above is dissolved in 5 times of pure water again, heating and temperature control at 50 DEG C,
Enzymolysis is 5-50mg/g to enzymolysis liquid acid value under 150r/min mixing speed, and enzymolysis terminates, and is warming up to 80 DEG C, is incubated 20min,
Enzyme deactivation, obtain yolk zymolyte；
(2) Maillard reaction：With yolk zymolyte, amino acid, reduced sugar, cream, spices, emulsifying agent, propane diols or sweet
Oil, pure water etc. carry out Maillard reaction, and food flavor is prepared；
The raw material of step (2) described Maillard reaction is：Include following raw material according to mass percent meter：Yolk zymolyte
10%th, Cys 1%, methionine 1%, glucose 1%, fructose 5%, cream 5%, vanillic aldehyde 1.5%, ethylmaltol
1.5%th, thiazole sulfur 1%, emulsifying agent 10%, propane diols 55%, pure water 8%；Emulsifying agent uses Arabic gum；
Step (2) Maillard reaction concretely comprises the following steps：Each raw material is added in shearing tank and cut at a high speed by more than
Cut, shear time 10min, shearing liquid PH is adjusted to 7-10 using alkali lye, and be transferred in retort, open heating, control
Temperature is reacted 50 minutes at 100 DEG C, and obtained reactant uses high pressure homogenizer, in low pressure 2-15MPa, high pressure 20-80MPa,
Homogeneous 2 times, obtained product is food flavor.
Embodiment 6
As different from Example 5：Raw material propane diols in Maillard reaction is replaced with into glycerine, other all sames.
Food flavor produced by the present invention, which has, bakes the synthesis odor type such as yolk, biscuit, milk, and full aroma is naturally, order
People is pleasant；Food flavor produced by the present invention can be applied in the food such as pudding, jelly, ice cream, cake, biscuit, can be obvious
Enhancing bakes egg flavor using food, covers bad miscellaneous gas.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, can also be on the premise of this patent objective not be departed from one skilled in the relevant art's possessed knowledge
Make a variety of changes.
Claims (8)
1. a kind of preparation method of food flavor, it is characterised in that using powdered egg, reduced sugar, amino acid, cream and spices be main
Raw material, food flavor is prepared by enzyme digestion reaction and Maillard reaction；The preparation method of the food flavor specifically includes
Following steps：
(1) enzyme digestion reaction：Using yolk powder as primary raw material, enzyme is added, obtains compound；Material mixed above is dissolved in 1-10 again
In pure water again, heating and temperature control is digested to enzymolysis liquid acid value at 40-60 DEG C under 10-300r/min mixing speed
For 5-50mg/g, enzymolysis terminates, and is warming up to 70-100 DEG C, is incubated 10-30min, enzyme deactivation, obtains yolk zymolyte；
(2) Maillard reaction：With yolk zymolyte, amino acid, reduced sugar, cream, spices, emulsifying agent, propane diols or glycerine, pure
Water purification carries out Maillard reaction, and food flavor is prepared；
The Maillard reaction concretely comprises the following steps：Each raw material is added in shearing tank and carries out high speed shear, shear time 5-
30min, shearing liquid PH is adjusted to 7-10 using alkali lye, and be transferred in retort, open heating, control temperature is in 90-140
DEG C, 10-180 minutes are reacted, obtained reactant uses high pressure homogenizer, in low pressure 2-15MPa, high pressure 20-80MPa, homogeneous
1-10 times, produce food flavor.
2. the preparation method of food flavor according to claim 1, it is characterised in that the powdered egg uses yolk powder.
3. the preparation method of food flavor according to claim 2, it is characterised in that the reduced sugar include glucose and
Fructose.
4. the preparation method of food flavor according to claim 3, it is characterised in that the enzyme selected in enzyme digestion reaction includes
Neutral proteinase, flavor protease and compound lipases.
5. the preparation method of food flavor according to claim 4, it is characterised in that the amino acid includes the Guang ammonia of L- half
Acid and methionine.
6. the preparation method of food flavor according to claim 5, it is characterised in that the spices includes vanillic aldehyde, second
Base maltol and thiazole sulfur.
7. the preparation method of food flavor according to claim 6, it is characterised in that according to quality percentage in step (1)
Than weighing following raw material：Neutral proteinase 0.1-1.5%, flavor protease 0.1-1.0%, compound lipases 0.1-2%, surplus
For yolk powder.
8. the preparation method of food flavor according to claim 6, it is characterised in that according to quality percentage in step (2)
Include following raw material than meter：Yolk zymolyte 1-15%, Cys 0.01-5%, methionine 0.01-5%, glucose
0.1-20%, fructose 0.1-20%, cream 0.2-20%, vanillic aldehyde 0.1-10%, ethylmaltol 0.1-10%, thiazole sulfur
0.1-10%, emulsifying agent 1-20%, propane diols or glycerine 1-80%, pure water 1-50%.
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| CN201710712258.8A CN107397196A (en) | 2017-08-18 | 2017-08-18 | A kind of preparation method of food flavor |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095027A (en) * | 2018-01-09 | 2018-06-01 | 汕头市明德食品添加剂有限公司 | A kind of heat safe egg essence and preparation method thereof |
| CN109288020A (en) * | 2018-08-25 | 2019-02-01 | 上海华宝孔雀香精有限公司 | A kind of preparation method of yolk essence |
| CN110169563A (en) * | 2019-05-28 | 2019-08-27 | 江南大学 | A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function |
| CN111000199A (en) * | 2019-10-23 | 2020-04-14 | 湖南可菲香精香料科技有限公司 | Method for preparing thermal reaction salted egg yolk essence by micro-emulsification technology |
| CN112120175A (en) * | 2020-09-23 | 2020-12-25 | 北京味食源食品科技有限责任公司 | Salted egg yolk powder and preparation method thereof |
| CN112535215A (en) * | 2020-12-22 | 2021-03-23 | 合肥七哥食品有限责任公司 | Preparation method of baking conditioning cream without adding sucrose |
| CN113729199A (en) * | 2021-08-19 | 2021-12-03 | 广州市顺航食品有限责任公司 | Brown sugar flavor Maillard reactant and preparation method and application thereof |
| CN115669905A (en) * | 2022-10-09 | 2023-02-03 | 广东香龙香料有限公司 | Egg essence and preparation method and application thereof |
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| CN102406148A (en) * | 2011-11-25 | 2012-04-11 | 许静 | Natural yolk essence and preparation method thereof |
| CN104207086A (en) * | 2014-09-01 | 2014-12-17 | 增城华栋调味品有限公司 | Preparation method of high-temperature resistant egg yolk essence and application thereof |
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- 2017-08-18 CN CN201710712258.8A patent/CN107397196A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406148A (en) * | 2011-11-25 | 2012-04-11 | 许静 | Natural yolk essence and preparation method thereof |
| CN104207086A (en) * | 2014-09-01 | 2014-12-17 | 增城华栋调味品有限公司 | Preparation method of high-temperature resistant egg yolk essence and application thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095027A (en) * | 2018-01-09 | 2018-06-01 | 汕头市明德食品添加剂有限公司 | A kind of heat safe egg essence and preparation method thereof |
| CN108095027B (en) * | 2018-01-09 | 2021-04-23 | 汕头市明德食品添加剂有限公司 | High-temperature-resistant egg essence and preparation method thereof |
| CN109288020A (en) * | 2018-08-25 | 2019-02-01 | 上海华宝孔雀香精有限公司 | A kind of preparation method of yolk essence |
| CN109288020B (en) * | 2018-08-25 | 2022-02-18 | 上海华宝孔雀香精有限公司 | Preparation method of yolk essence |
| CN110169563A (en) * | 2019-05-28 | 2019-08-27 | 江南大学 | A kind of Mei Lade flavor peptides and preparation method thereof with anti-oxidation function |
| CN111000199A (en) * | 2019-10-23 | 2020-04-14 | 湖南可菲香精香料科技有限公司 | Method for preparing thermal reaction salted egg yolk essence by micro-emulsification technology |
| CN112120175A (en) * | 2020-09-23 | 2020-12-25 | 北京味食源食品科技有限责任公司 | Salted egg yolk powder and preparation method thereof |
| CN112535215A (en) * | 2020-12-22 | 2021-03-23 | 合肥七哥食品有限责任公司 | Preparation method of baking conditioning cream without adding sucrose |
| CN113729199A (en) * | 2021-08-19 | 2021-12-03 | 广州市顺航食品有限责任公司 | Brown sugar flavor Maillard reactant and preparation method and application thereof |
| CN113729199B (en) * | 2021-08-19 | 2023-11-17 | 广州市果美味食品有限公司 | Brown sugar-flavored Maillard reactant and preparation method and application thereof |
| CN115669905A (en) * | 2022-10-09 | 2023-02-03 | 广东香龙香料有限公司 | Egg essence and preparation method and application thereof |
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