CN108835577A - A kind of high concentration reconstitutes steamed beef soup and preparation method thereof - Google Patents
A kind of high concentration reconstitutes steamed beef soup and preparation method thereof Download PDFInfo
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- CN108835577A CN108835577A CN201810679579.7A CN201810679579A CN108835577A CN 108835577 A CN108835577 A CN 108835577A CN 201810679579 A CN201810679579 A CN 201810679579A CN 108835577 A CN108835577 A CN 108835577A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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Abstract
The invention discloses a kind of high concentrations to reconstitute steamed beef soup and preparation method thereof, and steps are as follows：（1）Enzymatic hydrolysis,（2）Maillard reaction,（3）Allotment,（4）Sizing,（5）Packaging：50 DEG C of material or more are kept in packaging process, and there is mobility.Maillard reaction is a kind of reaction process of complexity, a series of heterocyclic compounds can be generated in reaction process, strong beef taste is brought by heterocyclic compound, reaction process can generate a certain amount of antioxidant, the shelf-life for extending steamed beef soup to a certain extent inhibits the growth of part of microorganism.Traditional beef by cooking for a long time, protein content is only 0.1%-0.3% in steamed beef soup, and the production method that the invention is illustrated digests beef in early period, protein in beef can sufficiently be digested as small-molecular peptides, enzymolysis liquid protein content is up to 1%-1.3%, small-molecular peptides are easier to absorption of human body, and taste is more delicious.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of high concentration reconstitutes steamed beef soup and preparation method thereof.
Background technique
Steamed beef soup is the public soup class liked, but aromatic flavour, and the aromatic steamed beef soup production of mouthfeel is relatively complicated, and very
Do not have corresponding conditions when more.It can be very good to generate the higher steamed beef soup of flavor concentration using Maillard reaction, be rushed
Adjust, delicious steamed beef soup.The reaction for a series of complex that Maillard reaction is carried out by amino acid and reduced sugar, it is final to generate
Substance be mainly heterocyclic compound that furans, pyrroles, thiophene etc. have meat, specific reaction step is as follows：
The primary reaction stage：Carry out addition between the carbonyl and amino of reduced sugar, addition product lose rapidly 1 molecular water be changed into it is uncommon
Husband's alkali (Shiff base), then through being cyclized the aldehyde radical amine for forming corresponding N- and replacing, reactivity has been changed into through Amadori rearrangement
1- amino -1- deoxidation -2- ketose.
The higher order reaction stage：After the important fixedness fragrance predecessor such as amino ketose and amino aldose is formed,
Maillard reaction becomes increasingly complex, experience reductone route, reduced form glucosone and furfural route, Strecker degradation three
Reaction route generates reductone, furfural（HMF）With beta-unsaturated carbonyl compounds etc., these different compounds successively react,
Initially form nitrogen-free and nitrogenous brown soluble compound.
The end reaction stage：Numerous reactive intermediates that the advanced Maillard reaction stage is formed, as glucosone, 3- are de-
Oxygen Osulose (3-DG), 3,4- dideoxy Osulose (3,4- bis- DG), HMF, reductones, unsaturated aldehyde imines etc.,
It can continue to react with amino acid again, finally all generate melanoidin pigment-brown nitrogenous pigment, this process includes aldol condensation, aldehyde
Ammonia polymerization, ring combination reaction etc..
Small molecule amino acid is generated by enzymatic hydrolysis beef and carries out the adjustment of ratio and type to Maillard reaction raw material, is made
Reaction generates more beef character flavor compounds and makes the steamed beef soup with strong beef-flavouring by deploying and being formed.Beauty
Maillard reaction flow chart is as shown in Figure 1.
Summary of the invention
Aiming at the problems existing in the prior art, the present invention provides a kind of high concentration and reconstitutes steamed beef soup and its processing method,
Steamed beef soup instant edible obtained, it is with rich flavor, meet the needs of more consumers.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of high concentration reconstitutes steamed beef soup, the raw material including following parts by weight：Fresh beef 45-55, water 45-55, Novi's letter are compound
Enzyme 0.05-0.15, Novi letter food flavor enzyme 0.08-0.12, cysteine 0.2-0.8, the sapidity nucleotide disodium 0.1-0.5, dimension life
Plain B1 0.5-1.5, alanine 0.2-0.8, xylose 0.2-0.8, glucose 0.5-1.2, Angel Yeast extract（Y504)8-
12, glycine 1-3, refining butter 10-20, edible salt 15-25, white granulated sugar 20-25, monosodium glutamate 45-55, converted starch 15-22, jade
Rice starch 25-35, maltodextrin 28-32.
The high concentration reconstitutes steamed beef soup, which is characterized in that includes the raw material of following parts by weight：Fresh beef 50, water 50, promise
Dimension letter complex enzyme 0.1, Novi believe food flavor enzyme 0.1, cysteine 0.5, the sapidity nucleotide disodium 0.2, vitamin B11, alanine
0.5, xylose 0.5, glucose 1, Angel Yeast extract（Y504) 10, glycine 2.0, refining butter 15, edible salt 20.34,
White granulated sugar 23.73, monosodium glutamate 50.83, converted starch 20, cornstarch 30, maltodextrin 30.
The production method that the high concentration reconstitutes steamed beef soup, steps are as follows：
（1）Enzymatic hydrolysis：Fresh beef is blended, water is added, is warming up to 100-110 DEG C, is kept for temperature 10-15 minutes, it will after heat preservation
Temperature is down to 50-60 DEG C, and Novi's letter complex enzyme is added and starts to digest, and Novi's letter food flavor enzyme is added after 1-1.5 hours and digests 2-2.5
Hour, enzymatic hydrolysis terminates, and digests whole temperature and is maintained at 53-57 DEG C, and to be kept stirring state；
（2）Maillard reaction：Enzymatic hydrolysis terminates that cysteine, the sapidity nucleotide disodium, vitamin B1, alanine, xylose, Portugal is added
Grape sugar, Angel Yeast extract, glycine, refining butter, rise to 100-110 DEG C for temperature, keep the temperature 1-1.5 hours, material is protected
Hold stirring；
（3）Allotment：Reaction terminates, and edible salt, white granulated sugar, monosodium glutamate is added, and is stirred to carry out to material flavour
Allotment；
（4）Sizing：Converted starch, cornstarch and maltodextrin is added after allotment under stirring, is sufficiently stirred
Even, temperature is maintained at 80-90 DEG C, and the time is 10-20 minutes；
（5）Packaging：50 DEG C of material or more are kept in packaging process, and there is mobility.
Amino acid composition analysis in the extract of front and back is heated to beef, the mainly glycine, the third ammonia changed after heating
Acid, cysteine, glutamic acid etc., these amino acid are reacted with sugar during heating generates meat-like flavor substance.Pyrazine is to add
The hot especially important one group of volatile component of exudate, accounts for about 50%.In addition from the important volatility meat flavor structure of generation
It analyzes, sulfur-containing amino acid, cysteine plus cystine and glutathione etc. in beef, is before generation Beef flavor is indispensable
Body compound.Cysteine and other sulfur-containing compounds.Cysteine generates strong meat-like flavor, and cystine taste is poor, egg ammonia
Acid generates potato sample flavor, and paddy cystine produces preferable meat flavour.When heating the mixture of cysteine and reduced sugar, just
A kind of irritation " life " taste is obtained, if existing if any other ispols, more complete and perfect flavor, ox can be obtained
Meat albumen hydrolysate is very suitable to this.
Beneficial effects of the present invention：Traditional steamed beef soup, which has, saves difficulty, it has not been convenient to the reasons such as carrying, it can not be whenever and wherever possible
Enjoy.Maillard reaction is a kind of reaction process of complexity, a series of heterocyclic compounds can be generated in reaction process, by heterocycle
Compound brings strong beef taste, and the heterocyclic compound of some of sulfur-containing molecules itself has strong meat flavor.
Reaction process can generate a certain amount of antioxidant, extend the shelf-life of steamed beef soup to a certain extent, inhibit part of
The growth of microorganism.Traditional beef by cooking for a long time, and protein content is only 0.1%-0.3% in steamed beef soup, and the invention institute
The production method of elaboration digests beef in early period, can sufficiently digest the protein in beef as small-molecular peptides, enzymatic hydrolysis
Liquid protein content is up to 1%-1.3%, and small-molecular peptides are easier to absorption of human body, and taste is more delicious.
Detailed description of the invention
Fig. 1 is Maillard reaction flow chart.
Specific embodiment
Combined with specific embodiments below, the present invention will be further described.It should be understood that following embodiment is merely to illustrate this
The person skilled in the art of the range of invention and is not intended to limit the present invention, the field can make one according to the content of foregoing invention
A little nonessential modifications and adaptations.
Embodiment 1
A kind of high concentration reconstitutes steamed beef soup, the raw material including following parts by weight：Fresh beef 45, water 55, Novi letter complex enzyme 0.05,
Novi believes food flavor enzyme 0.12, cysteine 0.2, the sapidity nucleotide disodium 0.5, vitamin B1 0.5, alanine 0.8, xylose
0.2, glucose 1.2, Angel Yeast extract（Y504) 8, glycine 3, refining butter 10, edible salt 25, white granulated sugar 20, monosodium glutamate
55, converted starch 15, cornstarch 35, maltodextrin 28.
The production method that the high concentration of the present embodiment reconstitutes steamed beef soup, steps are as follows：
（1）Enzymatic hydrolysis：Fresh beef is blended, water is added, is warming up to 100 DEG C, is kept for temperature 15 minutes, is cooled the temperature to after heat preservation
50 DEG C, Novi's letter complex enzyme is added and starts to digest, Novi's letter food flavor enzyme is added after 1 hour and digests 2.5 hours, enzymatic hydrolysis terminates, enzyme
It solves whole temperature and is maintained at 53 DEG C, and to be kept stirring state；
（2）Maillard reaction：Enzymatic hydrolysis terminates that cysteine, the sapidity nucleotide disodium, vitamin B1, alanine, xylose, Portugal is added
Grape sugar, Angel Yeast extract, glycine, refining butter, rise to 100 DEG C for temperature, keep the temperature 1.5 hours, material is kept stirring
State；
（3）Allotment：Reaction terminates, and edible salt, white granulated sugar, monosodium glutamate is added, and is stirred to carry out to material flavour
Allotment；
（4）Sizing：Converted starch, cornstarch and maltodextrin is added after allotment under stirring, is sufficiently stirred
Even, temperature is maintained at 80 DEG C, and the time is 20 minutes；
（5）Packaging：50 DEG C of material or more are kept in packaging process, and there is mobility.
Embodiment 2
A kind of high concentration reconstitutes steamed beef soup, the raw material including following parts by weight：Fresh beef 55, water 45, Novi letter complex enzyme 0.15,
Novi believes food flavor enzyme 0.08, cysteine 0.8, the sapidity nucleotide disodium 0.1, vitamin B1 1.5, alanine 0.2, xylose
0.8, glucose 0.5, Angel Yeast extract（Y504) 12, glycine 1, refining butter 20, edible salt 15, white granulated sugar 25, taste
Smart 45, converted starch 22, cornstarch 25, maltodextrin 32.
The production method that the high concentration of the present embodiment reconstitutes steamed beef soup, steps are as follows：
（1）Enzymatic hydrolysis：Fresh beef is blended, water is added, is warming up to 110 DEG C, is kept for temperature 10 minutes, is cooled the temperature to after heat preservation
60 DEG C, Novi's letter complex enzyme is added and starts to digest, Novi's letter food flavor enzyme is added after 1.5 hours and digests 2 hours, enzymatic hydrolysis terminates, enzyme
It solves whole temperature and is maintained at 57 DEG C, and to be kept stirring state；
（2）Maillard reaction：Enzymatic hydrolysis terminates that cysteine, the sapidity nucleotide disodium, vitamin B1, alanine, xylose, Portugal is added
Grape sugar, Angel Yeast extract, glycine, refining butter, rise to 110 DEG C for temperature, keep the temperature 1 hour, material is kept stirring shape
State；
（3）Allotment：Reaction terminates, and edible salt, white granulated sugar, monosodium glutamate is added, and is stirred to carry out to material flavour
Allotment；
（4）Sizing：Converted starch, cornstarch and maltodextrin is added after allotment under stirring, is sufficiently stirred
Even, temperature is maintained at 90 DEG C, and the time is 10 minutes；
（5）Packaging：50 DEG C of material or more are kept in packaging process, and there is mobility.
Embodiment 3
A kind of high concentration reconstitutes steamed beef soup, the raw material including following parts by weight：Fresh beef 48, water 52, Novi letter complex enzyme 0.08,
Novi believes food flavor enzyme 0.11, cysteine 0.6, the sapidity nucleotide disodium 0.3, vitamin B1 1.2, alanine 0.4, xylose
0.6, glucose 0.8, Angel Yeast extract（Y504) 11, glycine 2.2, refining butter 12, edible salt 22, white granulated sugar 24,
Monosodium glutamate 48, converted starch 18, cornstarch 32, maltodextrin 31.
The production method that the high concentration of the present embodiment reconstitutes steamed beef soup, steps are as follows：
（1）Enzymatic hydrolysis：Fresh beef is blended, water is added, is warming up to 105 DEG C, is kept for temperature 12 minutes, is cooled the temperature to after heat preservation
58 DEG C, Novi's letter complex enzyme is added and starts to digest, Novi's letter food flavor enzyme is added after 1.2 hours and digests 2 hours, enzymatic hydrolysis terminates, enzyme
It solves whole temperature and is maintained at 54 DEG C, and to be kept stirring state；
（2）Maillard reaction：Enzymatic hydrolysis terminates that cysteine, the sapidity nucleotide disodium, vitamin B1, alanine, xylose, Portugal is added
Grape sugar, Angel Yeast extract, glycine, refining butter, rise to 108 DEG C for temperature, keep the temperature 1.2 hours, material is kept stirring
State；
（3）Allotment：Reaction terminates, and edible salt, white granulated sugar, monosodium glutamate is added, and is stirred to carry out to material flavour
Allotment；
（4）Sizing：Converted starch, cornstarch and maltodextrin is added after allotment under stirring, is sufficiently stirred
Even, temperature is maintained at 82 DEG C, and the time is 18 minutes；
（5）Packaging：50 DEG C of material or more are kept in packaging process, and there is mobility.
Embodiment 4
The high concentration of the present embodiment reconstitutes steamed beef soup, includes the raw material of following parts by weight：Fresh beef 50, water 50, Novi believe complex enzyme
0.1, Novi believes food flavor enzyme 0.1, cysteine 0.5, the sapidity nucleotide disodium 0.2, vitamin B11, alanine 0.5, xylose
0.5, glucose 1, Angel Yeast extract（Y504) 10, glycine 2.0, refining butter 15, edible salt 20.34, white granulated sugar
23.73, monosodium glutamate 50.83, converted starch 20, cornstarch 30, maltodextrin 30.
The production method that the high concentration of the present embodiment reconstitutes steamed beef soup, steps are as follows：
（1）Enzymatic hydrolysis：Fresh beef is blended, water is added, is warming up to 100 DEG C, is kept for temperature 10 minutes, is cooled the temperature to after heat preservation
55 DEG C, Novi's letter complex enzyme is added and starts to digest, Novi's letter food flavor enzyme is added after 1 hour and digests 2 hours, enzymatic hydrolysis terminates, enzymatic hydrolysis
Whole temperature is maintained at 55 DEG C, and to be kept stirring state；
（2）Maillard reaction：Enzymatic hydrolysis terminates that cysteine, the sapidity nucleotide disodium, vitamin B1, alanine, xylose, Portugal is added
Grape sugar, Angel Yeast extract（Y504), glycine, refining butter, rise to 100 DEG C for temperature, keep the temperature 1 hour, material is kept
Stirring；
（3）Allotment：Reaction terminates, and edible salt, white granulated sugar, monosodium glutamate is added, and is stirred to carry out to material flavour
Allotment；
（4）Sizing：Converted starch, cornstarch and maltodextrin is added after allotment under stirring, is sufficiently stirred
Even, temperature is maintained at 85 DEG C, and the time is 15 minutes；
（5）Packaging：50 DEG C of material or more are kept in packaging process, and there is mobility.
Basic principles and main features and advantages of the present invention of the invention have been shown and described above.The skill of the industry
Art personnel it should be appreciated that the present invention is not limited to the above embodiments, the above embodiments and description only describe
The principle of the present invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these
Changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and
Its equivalent thereof.
Claims (3)
1. a kind of high concentration reconstitutes steamed beef soup, which is characterized in that the raw material including following parts by weight：Fresh beef 45-55, water 45-
55, Novi's letter complex enzyme 0.05-0.15, Novi believe food flavor enzyme 0.08-0.12, cysteine 0.2-0.8, the sapidity nucleotide disodium
0.1-0.5, vitamin B1 0.5-1.5, alanine 0.2-0.8, xylose 0.2-0.8, glucose 0.5-1.2, Angel Yeast extracting
Object（Y504) 8-12, glycine 1-3, refining butter 10-20, edible salt 15-25, white granulated sugar 20-25, monosodium glutamate 45-55, denaturation are formed sediment
Powder 15-22, cornstarch 25-35, maltodextrin 28-32.
2. high concentration according to claim 1 reconstitutes steamed beef soup, which is characterized in that the raw material including following parts by weight：It is fresh
Beef 50, water 50, Novi's letter complex enzyme 0.1, Novi's letter food flavor enzyme 0.1, cysteine 0.5, the sapidity nucleotide disodium 0.2, dimension
Raw element B11, it alanine 0.5, xylose 0.5, glucose 1, Angel Yeast extract 10, glycine 2.0, refining butter 15, eats
Salt 20.34, white granulated sugar 23.73, monosodium glutamate 50.83, converted starch 20, cornstarch 30, maltodextrin 30.
3. the production method that high concentration according to claim 1 or 2 reconstitutes steamed beef soup, it is characterised in that steps are as follows：
（1）Enzymatic hydrolysis：Fresh beef is blended, water is added, is warming up to 100-110 DEG C, is kept for temperature 10-15 minutes, it will after heat preservation
Temperature is down to 50-60 DEG C, and Novi's letter complex enzyme is added and starts to digest, and Novi's letter food flavor enzyme is added after 1-1.5 hours and digests 2-2.5
Hour, enzymatic hydrolysis terminates, and digests whole temperature and is maintained at 53-57 DEG C, and to be kept stirring state；
（2）Maillard reaction：Enzymatic hydrolysis terminates that cysteine, the sapidity nucleotide disodium, vitamin B1, alanine, xylose, Portugal is added
Grape sugar, Angel Yeast extract, glycine, refining butter, rise to 100-110 DEG C for temperature, keep the temperature 1-1.5 hours, material is protected
Hold stirring；
（3）Allotment：Reaction terminates, and edible salt, white granulated sugar, monosodium glutamate is added, and is stirred to carry out to material flavour
Allotment；
（4）Sizing：Converted starch, cornstarch and maltodextrin is added after allotment under stirring, is sufficiently stirred
Even, temperature is maintained at 80-90 DEG C, and the time is 10-20 minutes；
（5）Packaging：50 DEG C of material or more are kept in packaging process, and there is mobility.
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| CN201810679579.7A CN108835577A (en) | 2018-06-27 | 2018-06-27 | A kind of high concentration reconstitutes steamed beef soup and preparation method thereof |
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Citations (4)
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|---|---|---|---|---|
| CN104323208A (en) * | 2014-10-09 | 2015-02-04 | 王建荣 | Seasoning, preparation method and application thereof |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN104705617A (en) * | 2013-12-16 | 2015-06-17 | 成都圣恩生物科技有限公司 | A preparation method of beef taste additives by maillard reaction |
| CN107568694A (en) * | 2017-10-30 | 2018-01-12 | 聊城市新恒基生物科技有限公司 | A kind of chicken-juice flavorings and preparation method thereof |
-
2018
- 2018-06-27 CN CN201810679579.7A patent/CN108835577A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705617A (en) * | 2013-12-16 | 2015-06-17 | 成都圣恩生物科技有限公司 | A preparation method of beef taste additives by maillard reaction |
| CN104323208A (en) * | 2014-10-09 | 2015-02-04 | 王建荣 | Seasoning, preparation method and application thereof |
| CN104664305A (en) * | 2015-03-31 | 2015-06-03 | 湖北海顺达食品科技有限公司 | Flavor soup-stock seasoning and preparation method thereof |
| CN107568694A (en) * | 2017-10-30 | 2018-01-12 | 聊城市新恒基生物科技有限公司 | A kind of chicken-juice flavorings and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 冯涛主编: "《食品风味化学》", 30 June 2013, 中国质检出版社 * |
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Application publication date: 20181120 |