CN107772415A - A kind of beef-flavouring paste essence and preparation method thereof - Google Patents
A kind of beef-flavouring paste essence and preparation method thereof Download PDFInfo
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- CN107772415A CN107772415A CN201711039322.7A CN201711039322A CN107772415A CN 107772415 A CN107772415 A CN 107772415A CN 201711039322 A CN201711039322 A CN 201711039322A CN 107772415 A CN107772415 A CN 107772415A
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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
- A23L27/26—Meat flavours
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Abstract
A kind of beef-flavouring paste essence provided by the present invention and preparation method thereof, including following parts by weight raw material：36 parts of xylose, 8 15 parts of lactose, 25 parts of glycine, 5 10 parts of alanine, 7 14 parts of plant protein hydrolysate liquid, 25 parts of yeast extract, 10 15 parts of mustard, 45 65 parts of beef hydrolysate, 0.7 1.8 parts of ginger powder, 0.5 2 parts of garlic powder, 0.3 0.8 parts of spiceleaf powder, 10 15 parts of salt, 10 15 parts of monosodium glutamate, 15 20 parts of pure water, 58 parts of cornstarch, 0.5 1 parts of xanthans.Present invention also offers the preparation method of above-mentioned beef-flavouring paste essence.The beef-flavouring paste essence of the present invention is using wholefood as raw material, the natural additive for foodstuff of production is combined using zymolysis technique and Maillard reaction technology, both whole nutritional ingredients of beef and leaf mustard had been remained, further through thermal response so that fragrance component therein is presented.
Description
Technical field
The invention belongs to technical field of food additives, particularly belongs to a kind of beef-flavouring paste essence and its preparation side
Method.
Background technology
With the raising of per capita disposable income, the upgrading of consumption structure, people increasingly focus on quality of the life.Consumer
Demand increasingly diversification and personalization, particularly fastidious to the taste of food, the leisure food of unification will be difficult to meet vast
Consumer demand.During consumers living gradually makes the transition, disappeared originally based on leisure food simply having adequate food and clothing
Take general layout, gradually change to enjoying type, a large amount of flavors, nutrition, function, the product of ecosystem emerge in large numbers.Present many leisure food
Daily snacks of blurting out have been no longer limited to, and have become a kind of snack or for meal food, have turned into a part in dinner even
It is substitute.And the food closer to daily cooking flavor is becoming increasingly popular.Cook flavor leisure food and pot foods
Taste and species demand are increasing, and the renewal speed of new product can not meet the needs of market.
Maillard reaction is a kind of universal non-enzymatic browning phenomenon, be widely used in food flavor production application it
In, the essence formed has the vivid effect of natural meat flavoring, has the function that blending technology is incomparable.U.S. rad is anti-
Application of the technology in essence field is answered to break traditional flavor deployment and the category of production technology.
Leaf mustard beef is the cooking dish being loved by people together, and leaf mustard delicious food is light, and tasty and refreshing nourishing the stomach, have and
The effect of spleen, Li Shui, hemostasis, improving eyesight, the mouthfeel of beef can be increased with beef collocation, enrich the fragrance of beef.This leaf mustard
Beef-flavouring is not applied in leisure food and pot foods processing also.
The content of the invention
A kind of beef-flavouring paste essence provided by the present invention and preparation method thereof, it is bright to reach natural feature fragrance
Aobvious, overall fragrance is coordinated, mellow in taste, and the purpose with resistance to elevated temperatures.
A kind of beef-flavouring paste essence, it is characterised in that including following parts by weight raw material：
Xylose 3-6 parts, lactose 8-15 parts, glycine 2-5 parts, alanine 5-10 parts, plant protein hydrolysate liquid 7-14 parts, ferment
Female extract 2-5 parts, mustard 10-15 parts, beef hydrolysate 45-65 parts, ginger powder 0.7-1.8 parts, garlic powder 0.5-2 parts, spiceleaf
Powder 0.3-0.8 parts, salt 10-15 parts, monosodium glutamate 10-15 parts, pure water 15-20 parts, cornstarch 5-8 parts, xanthans 0.5-1
Part.
Further, described beef hydrolysate includes following parts by weight raw material：Beef 40-60 parts, flavor protease
0.5-1 parts, compound protease 0.5-1 parts, pure water 35-50 parts.
Further, described beef-flavouring paste essence, including following parts by weight raw material：
3 parts of xylose, 9 parts of lactose, 3 parts of glycine, 8 parts of alanine, 8 parts of plant protein hydrolysate liquid, 3 parts of yeast extract,
10 parts of mustard, 50 parts of beef hydrolysate, 0.7 part of ginger powder, 0.8 part of garlic powder, 0.5 part of spiceleaf powder, 15 parts of salt, 10 parts of monosodium glutamate,
18 parts of pure water, 5.6 parts of cornstarch, 0.54 part of xanthans.
Meanwhile present invention also offers the preparation method of above-mentioned beef-flavouring paste essence, comprise the following steps：
Step 1：The preparation of mustard：Leaf mustard is washed and chopped, and puts into beater and is broken into slurry, is filtered to remove scum silica frost and produces
Mustard；
Step 2：The preparation of beef hydrolysate：By beef 40-60 parts, flavor protease 0.5-1 parts, compound protein of rubbing
In enzyme 0.5-1 parts, pure water 35-50 parts input reactor, stir, 50-60 DEG C of enzyme digestion reaction 2.5-4 hour；Digest
Cheng Hou, 90-95 DEG C is warming up to, carries out the inactivation of 15-20 minute enzymes, cool down and produce beef hydrolysate.
Step 3：By xylose 3-6 parts, lactose 8-15 parts, glycine 2-5 parts, alanine 5-10 parts, plant protein hydrolysate liquid
7-14 parts, yeast extract 2-5 parts, mustard 10-15 parts, beef hydrolysate 45-65 parts, ginger powder 0.7-1.8 parts, garlic powder 0.5-
2 parts, spiceleaf powder 0.3-0.8 parts, salt 10-15 parts, monosodium glutamate 10-15 parts, pure water 15-20 parts input reactor in, 95-105
DEG C condensing reflux reaction 1.5-2.5 hours；Reaction terminate after be cooled to less than 60 DEG C it is standby；
Step 4：In the reserve liquid that step 3 obtains, cornstarch 5-8 parts, xanthans 0.5-1 parts are added, is then heated up
To 90-95 DEG C, 15-20 minutes are gelatinized, homogeneous is filling to get product beef-flavouring paste essence.
The plant protein hydrolysate liquid, yeast extract etc. are commercially available prod；The flavor protease and compound protein
Enzyme is purchased from letter (China) Bioisystech Co., Ltd of Novi.
Beneficial effects of the present invention are：
The leaf mustard beef-flavouring paste essence of the present invention is using wholefood as raw material, using zymolysis technique and Maillard reaction
Technology is combined the natural additive for foodstuff of production, whole nutritional ingredients of beef and leaf mustard has both been remained, further through thermal response
So that fragrance component therein is presented, it has the pure mouthfeel and fragrance of leaf mustard beef, and overall fragrance is coordinated.
The present invention applies conventional culinary dish leaf mustard beef-flavouring in leisure food and small food in the form of natural essence
In product, the natural leaf mustard beef characteristic perfume of its protrusion can be assigned, and there is dense mouthfeel.
The flavor of traditional dish leaf mustard beef is introduced into essence by the present invention so that this kitchen flavor can appear in it
In his food, flavour of food products category is enriched.
Embodiment
Technical scheme is further illustrated with reference to specific embodiment.
Embodiment 1
Step 1：The preparation of mustard：Leaf mustard is washed and chopped, and puts into beater and is broken into slurry, is filtered to remove scum silica frost and produces
Mustard；
Step 2：The preparation of beef hydrolysate：By 0.5 part of 40 parts of beef, flavor protease, the compound protease 0.5 of rubbing
Part, in 35 parts of input reactors of pure water, stir, 50-55 DEG C of enzyme digestion reaction 2.5 hours；After the completion of enzymolysis, 90 are warming up to
DEG C, the inactivation of 15 minutes enzymes is carried out, cools down and produces beef hydrolysate.
Step 3：3 parts of xylose, 9 parts of lactose, 3 parts of glycine, 8 parts of alanine, 8 parts of plant protein hydrolysate liquid, yeast are carried
Take 3 parts of thing, 10 parts of mustard, 50 parts of beef hydrolysate, 0.7 part of ginger powder, 0.8 part of garlic powder, 0.5 part of spiceleaf powder, 15 parts of salt, taste
In 18 parts of 10 parts of essence, pure water input reactors, 95-100 DEG C is reacted 1.5 hours；Reaction terminate after be cooled to 58 DEG C it is standby；
Step 4：In the reserve liquid that step 3 obtains, 5.6 parts of cornstarch, 0.54 part of xanthans are added, is then heated to
90 DEG C, it is gelatinized 15 minutes, homogeneous is filling to get product beef-flavouring paste essence.
Embodiment 2
Step 1：The preparation of mustard：Leaf mustard is washed and chopped, and puts into beater and is broken into slurry, is filtered to remove scum silica frost and produces
Mustard；
Step 2：The preparation of beef hydrolysate：By 0.8 part of 50 parts of beef, flavor protease, the compound protease 0.8 of rubbing
Part, in 45 parts of input reactors of pure water, stir, 55-60 DEG C of enzyme digestion reaction 3.5 hours；After the completion of enzymolysis, 95 are warming up to
DEG C, the inactivation of 18 minutes enzymes is carried out, cools down and produces beef hydrolysate.
Step 3：By 6 parts of xylose, 15 parts of lactose, 5 parts of glycine, 5 parts of alanine, 13 parts of plant protein hydrolysate liquid, yeast
5 parts of extract, 13 parts of mustard, 65 parts of beef hydrolysate, 1.3 parts of ginger powder, 2 parts of garlic powder, 0.3 part of spiceleaf powder, 12 parts of salt, taste
In 15 parts of 12 parts of essence, pure water input reactors, 100-105 DEG C is reacted 2 hours；Reaction terminate after be cooled to 57 DEG C it is standby；
Step 4：In the reserve liquid that step 3 obtains, 7 parts of cornstarch, 0.7 part of xanthans are added, then heats to 93
DEG C, it is gelatinized 18 minutes, homogeneous is filling to get product beef-flavouring paste essence.
Embodiment 3
Step 1：The preparation of mustard：Leaf mustard is washed and chopped, and puts into beater and is broken into slurry, is filtered to remove scum silica frost and produces
Mustard；
Step 2：The preparation of beef hydrolysate：By 1 part of 1 part of 60 parts of beef, flavor protease, the compound protease of rubbing,
In 50 parts of input reactors of pure water, stir, 53-58 DEG C of enzyme digestion reaction 4 hours；After the completion of enzymolysis, 95 DEG C are warming up to, is entered
The inactivation of 20 minutes enzymes of row, cools down and produces beef hydrolysate.
Step 3：By 4 parts of xylose, 12 parts of lactose, 2 parts of glycine, 10 parts of alanine, 10 parts of plant protein hydrolysate liquid, yeast
2 parts of extract, 15 parts of mustard, 60 parts of beef hydrolysate, 1.8 parts of ginger powder, 1.5 parts of garlic powder, 0.8 part of spiceleaf powder, 10 parts of salt,
In 20 parts of 15 parts of monosodium glutamate, pure water input reactors, 98-103 DEG C is reacted 2.5 hours；Reaction terminate after be cooled to 55 DEG C it is standby；
Step 4：In the reserve liquid that step 3 obtains, 6 parts of cornstarch, 0.9 part of xanthans are added, then heats to 95
DEG C, it is gelatinized 20 minutes, homogeneous is filling to get product beef-flavouring paste essence.
Claims (4)
1. a kind of beef-flavouring paste essence, it is characterised in that including following parts by weight raw material：
Xylose 3-6 parts, lactose 8-15 parts, glycine 2-5 parts, alanine 5-10 parts, plant protein hydrolysate liquid 7-14 parts, yeast carry
Take thing 2-5 parts, mustard 10-15 parts, beef hydrolysate 45-65 parts, ginger powder 0.7-1.8 parts, garlic powder 0.5-2 parts, spiceleaf powder
0.3-0.8 parts, salt 10-15 parts, monosodium glutamate 10-15 parts, pure water 15-20 parts, cornstarch 5-8 parts, xanthans 0.5-1 parts.
2. beef-flavouring paste essence according to claim 1, it is characterised in that described beef hydrolysate includes as follows
Parts by weight raw material：Beef 40-60 parts, flavor protease 0.5-1 parts, compound protease 0.5-1 parts, pure water 35-50 parts.
3. beef-flavouring paste essence according to claim 1, it is characterised in that：Described beef-flavouring paste essence,
Including following parts by weight raw material,
3 parts of xylose, 9 parts of lactose, 3 parts of glycine, 8 parts of alanine, 8 parts of plant protein hydrolysate liquid, 3 parts of yeast extract, leaf mustard
It is 10 parts of juice, 50 parts of beef hydrolysate, 0.7 part of ginger powder, 0.8 part of garlic powder, 0.5 part of spiceleaf powder, 15 parts of salt, 10 parts of monosodium glutamate, pure
18 parts of water, 5.6 parts of cornstarch, 0.54 part of xanthans.
4. a kind of preparation method of beef-flavouring paste essence according to claim 1, it is characterised in that including following step
Suddenly：
Step 1：The preparation of mustard：Leaf mustard is washed and chopped, and puts into beater and is broken into slurry, is filtered to remove scum silica frost and produces leaf mustard
Juice；
Step 2：The preparation of beef hydrolysate：By beef 40-60 parts, flavor protease 0.5-1 parts, compound protease of rubbing
In 0.5-1 parts, pure water 35-50 parts input reactor, stir, 50-60 DEG C of enzyme digestion reaction 2.5-4 hour；Enzymolysis is completed
Afterwards, 90-95 DEG C is warming up to, the inactivation of 15-20 minute enzymes is carried out, cools down and produce beef hydrolysate；
Step 3：By xylose 3-6 parts, lactose 8-15 parts, glycine 2-5 parts, alanine 5-10 parts, plant protein hydrolysate liquid 7-14
Part, yeast extract 2-5 parts, mustard 10-15 parts, beef hydrolysate 45-65 parts, ginger powder 0.7-1.8 parts, garlic powder 0.5-2 parts,
In spiceleaf powder 0.3-0.8 parts, salt 10-15 parts, monosodium glutamate 10-15 parts, pure water 15-20 parts input reactor, 95-105 DEG C cold
Solidifying back flow reaction 1.5-2.5 hours；Reaction terminate after be cooled to less than 60 DEG C it is standby；
Step 4：In the reserve liquid that step 3 obtains, cornstarch 5-8 parts, xanthans 0.5-1 parts are added, then heats to 90-
95 DEG C, 15-20 minutes are gelatinized, homogeneous is filling to get product beef-flavouring paste essence.
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| CN201711039322.7A CN107772415A (en) | 2017-10-30 | 2017-10-30 | A kind of beef-flavouring paste essence and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902662A (en) * | 2018-06-04 | 2018-11-30 | 四川川麻人家食品开发有限公司 | Wrinkled giant hyssop juice and preparation method thereof |
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| CN105166839A (en) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | Fermented soya bean fried beef-flavored paste flavor and preparation method thereof |
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2017
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105077155A (en) * | 2015-08-27 | 2015-11-25 | 湖南省汇湘轩生物科技有限公司 | Indian curry flavored cream essence and preparation method thereof |
| CN105166833A (en) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | Southeast Asia Bak Kut Teh-flavored paste flavor and preparation method thereof |
| CN105166839A (en) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | Fermented soya bean fried beef-flavored paste flavor and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108902662A (en) * | 2018-06-04 | 2018-11-30 | 四川川麻人家食品开发有限公司 | Wrinkled giant hyssop juice and preparation method thereof |
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Application publication date: 20180309 |