CN107594471A - A kind of tea perfume beef-flavouring flavoring and preparation method thereof - Google Patents
A kind of tea perfume beef-flavouring flavoring and preparation method thereof Download PDFInfo
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- CN107594471A CN107594471A CN201711030333.9A CN201711030333A CN107594471A CN 107594471 A CN107594471 A CN 107594471A CN 201711030333 A CN201711030333 A CN 201711030333A CN 107594471 A CN107594471 A CN 107594471A
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Abstract
A kind of tea perfume beef-flavouring flavoring of the present invention, include the raw material of following parts by weight：70 90 parts of beef hydrolysate, 5 10 parts of chicken zymolyte, 5 10 parts of butter, 14 parts of amino acid/11, verdant 26 parts of powder, 2.5 7 parts of ginger powder, 1.5 3.2 parts of black pepper, 1.2 2.5 parts of cinnamomi cortex pulveratus, 1.8 2.7 parts of star aniseed powder, 49 parts of xylose, 5 10 parts of fructose, 7 14 parts of green tea powder, 60 90 parts of maltodextrin, 30 45 parts of salt powder, 20 35 parts of monosodium glutamate powder.Present invention also offers the preparation method of above-mentioned tea perfume beef-flavouring flavoring.The present invention is to utilize zymolysis technique and Maillard reaction technology, using the fragrance and flavor of traditional dish tea perfume beef as foundation, tea perfume beef-flavouring flavoring is added in the leisure food such as dilated food, bean product, has reached the purpose for making leisure food that there is strong tea perfume beef-flavouring.
Description
Technical field
The invention belongs to food dressing technical field, and in particular to a kind of tea perfume beef-flavouring flavoring and its preparation side
Method.
Background technology
Leisure food, occur in numerous occasions such as party, picnics, already become essential in daily life one
Point, with the raising of the Consciousness of food security of consumer, more focus on influence of the leisure food to health.For add and
The mainly various flavorings and essence and flavoring agent of leisure food taste and fragrance are adjusted, as consumer is to leisure food taste mouth
The growth of requirement is felt, it is necessary to which a greater variety of flavorings and flavor application are in leisure food.The seasoning of wherein traditional dish flavor
Material and development and application situation of the essence and flavoring agent in leisure food, are far from the requirement for reaching consumer.
As people increasingly pay attention to health, tealeaves increasingly gos deep into daily life, and tea perfume typical local food also progresses into
In main stream food.Just there are many vegetables for applying tealeaves in traditional dish in China, tea perfume beef is one of them.Tea
Fragrant beef is one of famous dish of China Zhejiang dish, and this dish is had a strong smell gas without beef abdomen, and meat is crisp and tea perfume is elegant.
The processing method that Chinese patent literature CN201610722721.2 discloses a kind of six fort tea fragrant dried beef, China is specially
Sharp document CN201510823325.4 discloses an a kind of tea perfume beef ball, China patent document CN201410579713.8
Tea-fragrant cow-meat pellets and preparation method thereof are disclosed, Chinese patent literature CN201610883194.3 discloses a kind of dried orange peel tea perfume ox
Meat particle and preparation method thereof, patent documents above, be tea smell Beef leisure food manufacture craft or method.There has been no
The flavoring and essence of tea perfume beef-flavouring are seen in market.
The content of the invention
A kind of tea perfume beef-flavouring flavoring provided by the present invention, it is to utilize zymolysis technique and Maillard reaction technology,
Using the fragrance and flavor of traditional dish tea perfume beef as foundation, tea perfume beef-flavouring flavoring is added to dilated food, beans system
In the leisure food such as product, to reach the purpose for making leisure food that there is strong tea perfume beef-flavouring.
Meanwhile present invention also offers the preparation method of above-mentioned tea perfume beef-flavouring flavoring.
A kind of tea perfume beef-flavouring flavoring, include the raw material of following parts by weight：
Beef hydrolysate 70-90 parts, chicken zymolyte 5-10 parts, butter 5-10 parts, -14 parts of amino acid/11, verdant powder 2-6
Part, ginger powder 2.5-7 parts, black pepper 1.5-3.2 parts, cinnamomi cortex pulveratus 1.2-2.5 parts, star aniseed powder 1.8-2.7 parts, xylose 4-9 parts, fruit
Sugared 5-10 parts, green tea powder 7-14 parts, maltodextrin 60-90 parts, salt powder 30-45 parts, monosodium glutamate powder 20-35 parts.
Preferably, the amino acid is：Alanine 1-2 parts, proline 0.5-1.5 parts, lysine 0.4-1.2 parts, sweet ammonia
Two or more combination in sour 1-4 parts, -7 parts of Cys2, leucine 0.5-1.8 parts, taurine 1-3.5 parts.
The preparation method of above-mentioned tea perfume beef-flavouring flavoring provided by the invention, comprises the following steps：
Step 1：The preparation of beef hydrolysate and chicken zymolyte；
Beef hydrolysate is made by following steps：Beef 38-56 parts are rubbed into mud, add pure water 35-50 parts, it is compound
Proteinase-10 .1-0.5 parts, flavor protease 0.1-0.5 parts, 50-60 DEG C of stirred in water bath reaction 2.5-5 hour is placed in, has been digested
The inactivation of 90-95 DEG C of water-bath 15-20 minutes progress enzyme is placed in after, it is standby after cooling；
Chicken zymolyte is made by following steps：Chicken 25-35 parts are rubbed into mud, add pure water 20-35 parts, it is compound
Proteinase-10 .08-0.25 parts, flavor protease 0.08-0.25 parts, it is placed in 50-60 DEG C of stirred in water bath reaction 2-5 hour, enzymolysis
After the completion of be placed in the inactivation that 90-95 DEG C of water-bath 15-20 minute carry out enzyme, it is standby after cooling；
Step 2：In parts by weight, by beef hydrolysate, chicken zymolyte, butter, amino acid, verdant powder, ginger powder, black Hu
In green pepper powder, cinnamomi cortex pulveratus, star aniseed powder, xylose, fructose, green tea powder, and pure water 35-50 parts input reactor, stir, rise
Temperature reacts 60-90 minutes to 100-115 DEG C；
Step 3：After the completion of reaction, less than 60 DEG C are cooled to, puts into maltodextrin in parts by weight, salt powder, monosodium glutamate powder,
Homogenizer is crossed after stirring, it is 25-40% to adjust solid content using pure water, 175-190 DEG C of EAT, goes out wind-warm syndrome
After 75-90 DEG C of degree is spray-dried, tea perfume beef-flavouring flavoring is produced.
The flavor protease and compound protease are preferably purchased from letter (China) Bioisystech Co., Ltd of Novi.
Beneficial effects of the present invention are：
Tea perfume beef-flavouring flavoring provided by the present invention has Beef flavor protrusion, and tea perfume is elegant, slightly roast beef
The characteristics of fragrance, there is the flavour of traditional dish tea perfume beef, can be widely used in various dilated foods, bean product
Deng in leisure food.
Polypeptide, amino acid, the maillard reaction product that tea perfume beef-flavouring flavoring provided by the present invention wherein contains
It is beneficial to absorption of human body etc. small molecular weight material, there is very high nutritive value, while Polyphenols contained in polypeptide and tealeaves etc.
Material also has good healthcare function.
Embodiment
Technical scheme is further illustrated with reference to specific embodiment
Embodiment one
The preparation method of above-mentioned tea perfume beef-flavouring flavoring provided by the invention, comprises the following steps：
Step 1：The preparation of beef hydrolysate and chicken zymolyte；
Beef hydrolysate is made by following steps：By beef, 45 parts rub into mud, add 45 parts of pure water, compound protease
0.3 part, 0.3 part of flavor protease, it is placed in 55 DEG C of stirred in water bath and reacts 3.5 hours, be placed in after the completion of enzymolysis in 90 DEG C of water-baths
The inactivation for carrying out enzyme in 15 minutes, it is standby after cooling；
Chicken zymolyte is made by following steps：By chicken, 30 parts rub into mud, add 28 parts of pure water, compound protease
0.15 part, 0.15 part of flavor protease, it is placed in 55 DEG C of stirred in water bath and reacts 3 hours, 95 DEG C of water-baths 15 are placed in after the completion of enzymolysis
Minute carries out the inactivation of enzyme, standby after cooling；
Step 2：In parts by weight, 80 parts of beef hydrolysate, 8 parts of chicken zymolyte, 8 parts of butter, 8 parts of amino acid are verdant
4 parts of powder, 4.5 parts of ginger powder, 2.5 parts of black pepper, 2.0 parts of cinnamomi cortex pulveratus, 2.2 parts of star aniseed powder, 7 parts of xylose, 8 parts of fructose, green tea powder
In 10 parts, and 40 parts of input reactors of pure water, stir, be warming up to 100 DEG C, react 90 minutes；
Step 3：After the completion of reaction, 60 DEG C are cooled to, puts into 70 parts of maltodextrin, 35 parts of salt powder, taste in parts by weight
28 parts of fine powder, homogenizer is crossed after stirring, the use of pure water adjustment solid content is 35%, 180 DEG C of EAT, air-out
After 80 DEG C of temperature is spray-dried, tea perfume beef-flavouring flavoring is both obtained.
Wherein amino acid is：Alanine 1-2 parts, the combination of proline 0.5-1.5 parts, lysine 0.4-1.2 parts.
Embodiment two
The preparation method of above-mentioned tea perfume beef-flavouring flavoring provided by the invention, comprises the following steps：
Step 1：The preparation of beef hydrolysate and chicken zymolyte；
Beef hydrolysate is made by following steps：By beef, 40 parts rub into mud, add 35 parts of pure water, compound protease
0.1 part, 0.5 part of flavor protease, it is placed in 60 DEG C of stirred in water bath and reacts 5 hours, be placed in after the completion of enzymolysis 20 in 95 DEG C of water-baths
Minute carries out the inactivation of enzyme, standby after cooling；
Chicken zymolyte is made by following steps：By chicken, 25 parts rub into mud, add 20 parts of pure water, compound protease
0.09 part, 0.24 part of flavor protease, it is placed in 50 DEG C of stirred in water bath and reacts 2 hours, 90 DEG C of water-baths 18 are placed in after the completion of enzymolysis
Minute carries out the inactivation of enzyme, standby after cooling；
Step 2：In parts by weight, it is 70 parts of beef hydrolysate, 10 parts of chicken zymolyte, 5 parts of butter, 2 parts of amino acid is blue or green
2 parts of green onion powder, 3 parts of ginger powder, 2 parts of black pepper, cinnamomi cortex pulveratus 1.3,1.8 parts of star aniseed powder, 9 parts of xylose, 5 parts of fructose, 13 parts of green tea powder,
And in 35 parts of input reactors of pure water, stir, 110 DEG C are warming up to, is reacted 80 minutes；
Step 3：After the completion of reaction, 58 DEG C are cooled to, puts into 60 parts of maltodextrin, 30 parts of salt powder, taste in parts by weight
35 parts of fine powder, homogenizer is crossed after stirring, the use of pure water adjustment solid content is 25%, 190 DEG C of EAT, air-out
After 90 DEG C of temperature is spray-dried, tea perfume beef-flavouring flavoring is both obtained.
Wherein amino acid is：The combination of glycine 1-4 part, -7 parts of Cys2.
Embodiment three
The preparation method of above-mentioned tea perfume beef-flavouring flavoring provided by the invention, comprises the following steps：
Step 1：The preparation of beef hydrolysate and chicken zymolyte；
Beef hydrolysate is made by following steps：By beef, 55 parts rub into mud, add 50 parts of pure water, compound protease
0.5 part, 0.1 part of flavor protease, it is placed in 50 DEG C of stirred in water bath and reacts 2.5 hours, be placed in after the completion of enzymolysis in 92 DEG C of water-baths
The inactivation for carrying out enzyme in 18 minutes, it is standby after cooling；
Chicken zymolyte is made by following steps：By chicken, 35 parts rub into mud, add 34 parts of pure water, compound protease
0.25 part, 0.08 part of flavor protease, it is placed in 60 DEG C of stirred in water bath and reacts 5 hours, 93 DEG C of water-baths 20 are placed in after the completion of enzymolysis
Minute carries out the inactivation of enzyme, standby after cooling；
Step 2：In parts by weight, 90 parts of beef hydrolysate, 5 parts of chicken zymolyte, 10 parts of butter, 3 parts of amino acid/11 are blue or green
6 parts of green onion powder, 6.5 parts of ginger powder, 3 parts of black pepper, 2.4 parts of cinnamomi cortex pulveratus, 2.7 parts of star aniseed powder, 4 parts of xylose, 10 parts of fructose, green tea powder
In 6 parts, and 50 parts of input reactors of pure water, stir, be warming up to 115 DEG C, react 70 minutes；
Step 3：After the completion of reaction, 57 DEG C are cooled to, puts into 90 parts of maltodextrin, 45 parts of salt powder, taste in parts by weight
20 parts of fine powder, homogenizer is crossed after stirring, the use of pure water adjustment solid content is 40%, 175 DEG C of EAT, air-out
After 75 DEG C of temperature is spray-dried, tea perfume beef-flavouring flavoring is both obtained.
Wherein amino acid is：Alanine 1-2 parts, lysine 0.4-1.2 parts, -7 parts of Cys2, leucine 0.5-1.8
Part, the combination of taurine 1-3.5 parts.
Claims (3)
1. a kind of tea perfume beef-flavouring flavoring, it is characterised in that include the raw material of following parts by weight：
Beef hydrolysate 70-90 parts, chicken zymolyte 5-10 parts, butter 5-10 parts, -14 parts of amino acid/11, verdant powder 2-6 parts, ginger
Powder 2.5-7 parts, black pepper 1.5-3.2 parts, cinnamomi cortex pulveratus 1.2-2.5 parts, star aniseed powder 1.8-2.7 parts, xylose 4-9 parts, fructose 5-
10 parts, green tea powder 7-14 parts, maltodextrin 60-90 parts, salt powder 30-45 parts, monosodium glutamate powder 20-35 parts.
2. tea perfume beef-flavouring flavoring according to claim 1, it is characterised in that the amino acid is：Alanine 1-2
Part, proline 0.5-1.5 parts, lysine 0.4-1.2 parts, glycine 1-4 parts, -7 parts of Cys2, leucine 0.5-1.8 parts,
Two or more combination in taurine 1-3.5 parts.
3. the preparation method of tea perfume beef-flavouring flavoring according to claim 1, comprises the following steps：
Step 1：The preparation of beef hydrolysate and chicken zymolyte；
Beef hydrolysate is made by following steps：Beef 38-56 parts are rubbed into mud, add pure water 35-50 parts, compound protein
Enzyme 0.1-0.5 parts, flavor protease 0.1-0.5 parts, it is placed in 50-60 DEG C of stirred in water bath reaction 2.5-5 hour, after the completion of enzymolysis
The inactivation of 90-95 DEG C of water-bath 15-20 minutes progress enzyme is placed in, it is standby after cooling；
Chicken zymolyte is made by following steps：Chicken 25-35 parts are rubbed into mud, add pure water 20-35 parts, compound protein
Enzyme 0.08-0.25 parts, flavor protease 0.08-0.25 parts, are placed in 50-60 DEG C of stirred in water bath reaction 2-5 hour, and enzymolysis is completed
The inactivation of 90-95 DEG C of water-bath 15-20 minutes progress enzyme is placed in afterwards, it is standby after cooling；
Step 2：In parts by weight, by beef hydrolysate, chicken zymolyte, butter, amino acid, verdant powder, ginger powder, black pepper
In powder, cinnamomi cortex pulveratus, star aniseed powder, xylose, fructose, green tea powder, and pure water 35-50 parts input reactor, stir, heat up
To 100-115 DEG C, 60-90 minutes are reacted；
Step 3：After the completion of reaction, less than 60 DEG C are cooled to, puts into maltodextrin, salt powder, monosodium glutamate powder, stirring in parts by weight
Homogenizer is crossed after uniformly, the use of pure water adjustment solid content is 25-40%, 175-190 DEG C of EAT, leaving air temp
After 75-90 DEG C is spray-dried, tea perfume beef-flavouring flavoring is produced.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208740A (en) * | 2018-02-09 | 2018-06-29 | 武晓丹 | A kind of delicate flavour is strong and has the seasoning of roast pork flavor |
| CN109757701A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of spicy hot black tea roast chicken flavoring and preparation method thereof |
| CN112586714A (en) * | 2020-12-10 | 2021-04-02 | 安徽珍品鲜食品有限公司 | Tea-flavored granular seasoning and preparation method thereof |
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| CN101816402A (en) * | 2010-04-22 | 2010-09-01 | 安徽强旺调味食品有限公司 | Powdery composite seasoning with beef flavour |
| CN103190599A (en) * | 2013-04-17 | 2013-07-10 | 天津市春升清真食品有限公司 | Black pepper-flavor powdery essence and preparation method thereof |
| KR101323893B1 (en) * | 2011-07-04 | 2013-10-30 | (주) 신성티엔에프 | Preparation method of beef extraction using fermentation by lactobacillus |
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2017
- 2017-10-30 CN CN201711030333.9A patent/CN107594471A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816402A (en) * | 2010-04-22 | 2010-09-01 | 安徽强旺调味食品有限公司 | Powdery composite seasoning with beef flavour |
| KR101323893B1 (en) * | 2011-07-04 | 2013-10-30 | (주) 신성티엔에프 | Preparation method of beef extraction using fermentation by lactobacillus |
| CN103190599A (en) * | 2013-04-17 | 2013-07-10 | 天津市春升清真食品有限公司 | Black pepper-flavor powdery essence and preparation method thereof |
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| 毛羽扬: "《烹饪化学-3版》", 30 April 2010, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208740A (en) * | 2018-02-09 | 2018-06-29 | 武晓丹 | A kind of delicate flavour is strong and has the seasoning of roast pork flavor |
| CN109757701A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of spicy hot black tea roast chicken flavoring and preparation method thereof |
| CN112586714A (en) * | 2020-12-10 | 2021-04-02 | 安徽珍品鲜食品有限公司 | Tea-flavored granular seasoning and preparation method thereof |
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