CN109567134A - Beef-flavouring paste essence and preparation method thereof - Google Patents
Beef-flavouring paste essence and preparation method thereof Download PDFInfo
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- CN109567134A CN109567134A CN201811606617.2A CN201811606617A CN109567134A CN 109567134 A CN109567134 A CN 109567134A CN 201811606617 A CN201811606617 A CN 201811606617A CN 109567134 A CN109567134 A CN 109567134A
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- beef
- paste essence
- sulfydryl
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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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- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of beef-flavouring paste essences and preparation method thereof, the beef-flavouring paste essence includes following parts by weight raw material: 4~6 parts of glucose, 4~6 parts of ox bone element, 4~6 parts of butter, 8~11 parts of onion, 15~18 parts of HVP liquid, 6~9 parts of yeast extract, 14~17 parts of water, 1~3 part of xylose, 1~3 part of glycine, 0.5~2 part of alanine, 1~2 part of L-cysteine, 0.1~0.6 part of ethylmaltol, 1~3 part of taurine, 0.1~0.5 part of star aniseed powder, 0.1~0.3 part of cinnamomi cortex pulveratus, 0.1~0.5 part of sodium hydroxide, 7~15 parts of salt, 12~25 parts of monosodium glutamate, 4~10 parts of white sugar, I+G0.4~1.1 part, 0.5~1.2 part of dried scallop powder, 0.2~0.5 part of monoglyceride , 0.1~0.2 part of potassium sorbate, 1.5~3.5 parts of converted starch, 1~2 part of Beef flavoring.The present invention realizes non-meat source and prepares beef-flavouring paste essence, greatly reduces production cost, and the beef-flavouring paste essence mouthfeel prepared is thick and solid, meat flavour is prominent, and persistent aftertaste meets demand of the people to taste, improves product competitiveness in the market.
Description
Technical field
The present invention relates to technical field of food additives more particularly to a kind of beef-flavouring paste essence and its preparation sides
Method.
Background technique
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, especially fastidious to the taste of food, the snack food of unification will be difficult to meet vast
Consumer demand.
Traditional beef flavor is prepared with beef enzymolysis extract liquid by thermal response, and beef enzymolysis extract liquid is by digesting ox
What meat obtained, therefore the higher cost of beef flavor is prepared, the beef flavor of existing non-meat source preparation there are fragrance unnatural, mouth
Sense is not full, flavor is not true to nature enough, influences eating mouth feel, does not get consumer reception.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of fragrance nature of non-meat source preparation, mouthfeel full beef
Flavor paste essence.
The technical solution adopted by the present invention to solve the technical problems is: the beef-flavouring paste essence, including as follows
Parts by weight raw material:
4~6 parts of glucose, 4~6 parts of ox bone element, 4~6 parts of butter, 8~11 parts of onion, 15~18 parts of HVP liquid, yeast extract
6~9 parts, 14~17 parts of water, 1~3 part of xylose, 1~3 part of glycine, 0.5~2 part of alanine, 1~2 part of L-cysteine, second
0.1~0.6 part of base maltol, 1~3 part of taurine, 0.1~0.5 part of star aniseed powder, 0.1~0.3 part of cinnamomi cortex pulveratus, sodium hydroxide 0.1
~0.5 part, 7~15 parts of salt, 12~25 parts of monosodium glutamate, 4~10 parts of white sugar, I+G0.4~1.1 part, 0.5~1.2 part of dried scallop powder,
0.2~0.5 part of monoglyceride, 0.1~0.2 part of potassium sorbate, 1.5~3.5 parts of converted starch, 1~2 part of Beef flavoring.
In a kind of preferred embodiment of beef-flavouring paste essence provided by the invention, the Beef flavoring includes as follows
Parts by weight raw material:
95~97 parts of salad oil, 0.1~0.5 part of 3- sulfydryl -2- butanone, 0.01~0.05 part of 2- methylpyrazine, 2,3,5 three
0.01~0.1 part of methylpyrazine, 0.1~0.3 part of butyric acid, 0.05~0.1 part of 3- methylthiopropionaldehyde, 3 methylthiol propyl alcohol 0.05~
0.12 part, 0.02~0.06 part of 2- methyl -3- sulfydryl furans, 0.001~0.005 part of 2- methyltetrahydrofuran mercaptan, 4- methyl -
0.001~0.005 part of -2 pentanone of 4 sulfydryl, 0.02~0.06 part of double disulfides, 0.01~0.05 part of difurfuryl dithioether, Ding Wei
0.04~0.1 part of dodecalactone, 0.1~0.5 part of ethyl myristate, 0.3~0.8 part of thiazole sulfur, ethylmaltol 0.2~0.8
Part, 0.05~0.1 part of aniseed oil, 0.05~0.1 part of ten triketone of 2-, 0.01~0.05 part of dimerization sulfydryl acetone, furanone 1~
2 parts.
In a kind of preferred embodiment of beef-flavouring paste essence provided by the invention, the yeast extract uses T801 ferment
Female cream.
The preparation method of the beef-flavouring paste essence includes the following steps:
Step 1: by 4~6 parts of glucose, 4~6 parts of ox bone element, 4~6 parts of butter, 8~11 parts of onion, HVP liquid 15~18
Part, 6~9 parts of yeast extract, 14~17 parts of water, 1~3 part of xylose, 1~3 part of glycine, 0.5~2 part of alanine, L-cysteine 1
~2 parts, 0.1~0.6 part of ethylmaltol, 1~3 part of taurine, 0.1~0.5 part of star aniseed powder, 0.1~0.3 part of cinnamomi cortex pulveratus, hydrogen
In 0.1~0.5 part of investment reaction kettle of sodium oxide molybdena, after reacting 1.5~2.5 hours with 95~105 DEG C of condensing refluxes and keep the temperature 2 hours
It is cooled to 60 DEG C or less；
Step 2: 7~15 parts of salt, 12~25 parts of monosodium glutamate, 4~10 parts of white sugar, I are added in the reaction kettle in step 1
+ G0.4~1.1 part, 0.5~1.2 part of dried scallop powder, 0.2~0.5 part of monoglyceride, 0.1~0.2 part of potassium sorbate, converted starch 1.5
~3.5 parts, 1~2 part of Beef flavoring then heat to 90~95 DEG C, are gelatinized 15~20 minutes, homogeneous is filling to get product ox
Meat flavor paste essence.
In a kind of preferred embodiment of the preparation method of beef-flavouring paste essence provided by the invention, the step 2
In Beef flavoring preparation the following steps are included:
Step 2 one: 95~97 parts of salad oil are first added into material-compound tank, is warming up to 60~80 DEG C for raw material of weighing in proportion
1~2 part of furanone, 0.2~0.8 part of ethylmaltol, 0.001~0.005 part of -2 pentanone of -4 sulfydryl of 4- methyl is added, to whole
45~60 DEG C are cooled to after dissolution；
Step 2 two: 0.1~0.5 part of 3- sulfydryl -2- butanone, 2- methylpyrazine are added into the material-compound tank of step 2 one
0.01~0.05 part, 2,3,5 0.01~0.1 part of trimethylpyrazines, 0.1~0.3 part of butyric acid, 3- methylthiopropionaldehyde 0.05~0.1
Part, 0.05~0.12 part of 3 methylthiol propyl alcohol, 0.02~0.06 part of 2- methyl -3- sulfydryl furans, 2- methyltetrahydrofuran mercaptan
0.001~0.005 part, 0.02~0.06 part of double disulfides, 0.01~0.05 part of difurfuryl dithioether, fourth position dodecalactone 0.04
~0.1 part, 0.1~0.5 part of ethyl myristate, 0.3~0.8 part of thiazole sulfur, 0.05~0.1 part of aniseed oil, ten triketone of 2-
0.05~0.1 part, 0.01~0.05 part of dimerization sulfydryl acetone is uniformly mixed to obtain Beef flavoring.
Compared with prior art, the beneficial effect of beef-flavouring paste essence provided by the invention and preparation method thereof is:
The present invention realizes non-meat source and prepares beef-flavouring paste essence, greatly reduces production cost, and the beef-flavouring cream prepared
Shape essence mouthfeel is thick and solid, meat flavour is prominent, and persistent aftertaste meets demand of the people to taste, improves product in the market
Competitiveness.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's all other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Include following raw material in 100Kg beef-flavouring paste essence:
5 parts of glucose, ox bone element 5 parts, 5 parts of butter, 10.5 parts of onion, 16 parts of HVP liquid, 7.6 parts of yeast extract, 15 parts of water,
1.34 parts of xylose, 1.34 parts of glycine, 0.75 part of alanine, 0.5 part of L-cysteine, 0.25 part of ethylmaltol, taurine
1.5 parts, 0.25 part of star aniseed powder, 0.16 part of cinnamomi cortex pulveratus, 0.26 part of sodium hydroxide, 7.5 parts of salt, 12.5 parts of monosodium glutamate, white sugar 5.3
Part, I+G0.55 parts, 0.6 part of dried scallop powder, 0.25 part of monoglyceride, 0.1 part of potassium sorbate, 1.75 parts of converted starch, Beef flavoring 1
Part；Wherein, the yeast extract uses T801 yeast extract.
Above-mentioned 1Kg Beef flavoring includes following parts by weight raw material:
96 parts of salad oil, 0.3 part of 3- sulfydryl -2- butanone, 0.03 part of 2- methylpyrazine, 0.05 part of 2,3,5 trimethylpyrazine,
0.2 part of butyric acid, 0.06 part of 3- methylthiopropionaldehyde, 0.094 part of 3 methylthiol propyl alcohol, 0.04 part of 2- methyl -3- sulfydryl furans, 2- first
0.003 part of base tetrahydrofuran mercaptan, 0.003 part of -2 pentanone of -4 sulfydryl of 4- methyl, 0.04 part of double disulfides, difurfuryl dithioether
0.02 part, 0.07 part of fourth position dodecalactone, 0.3 part of ethyl myristate, 0.6 part of thiazole sulfur, 0.5 part of ethylmaltol, anise
Oily 0.085 part, 0.065 part of ten triketone of 2-, 0.04 part of dimerization sulfydryl acetone, 1.5 parts of furanone.
Produce 100Kg described in beef-flavouring paste essence preparation method the following steps are included:
Step 1: by 5 parts of glucose, ox bone plain 5 parts, 5 parts of butter, 10.5 parts of onion, 16 parts of HVP liquid, yeast extract 7.6
Part, 15 parts of water, 1.34 parts of xylose, 1.34 parts of glycine, 0.75 part of alanine, 0.5 part of L-cysteine, ethylmaltol 0.25
Part, 1.5 parts of taurine, 0.25 part of star aniseed powder, 0.16 part of cinnamomi cortex pulveratus, in 0.26 part of investment reaction kettle of sodium hydroxide, with 95~105
DEG C be condensed back reaction 1.5~2.5 hours and keep the temperature 2 hours after be cooled to 60 DEG C or less；
Step 2: 7.5 parts of salt, 12.5 parts of monosodium glutamate, 5.3 parts of white sugar, I+G0.55 are added in the reaction kettle in step 1
Part, 0.6 part of dried scallop powder, 0.25 part of monoglyceride, 0.1 part of potassium sorbate, 1.75 parts of converted starch, 1 part of Beef flavoring, then heat up
To 90~95 DEG C, it is gelatinized 15~20 minutes, homogeneous is filling to get product beef-flavouring paste essence.
Wherein the Beef flavoring in the step 2 preparation the following steps are included:
Step 2 one: 96 parts of salad oil are first added into material-compound tank, is warming up to 60~80 DEG C of additions for raw material of weighing in proportion
1.5 parts of furanone, 0.5 part of ethylmaltol, 0.003 part of -2 pentanone of -4 sulfydryl of 4- methyl, 45 are cooled to after all dissolutions~
60℃；
Step 2 two: into the material-compound tank of step 2 one be added 0.3 part of 3- sulfydryl -2- butanone, 0.03 part of 2- methylpyrazine,
2,3,5 0.05 part of trimethylpyrazines, 0.2 part of butyric acid, 0.06 part of 3- methylthiopropionaldehyde, 0.094 part of 3 methylthiol propyl alcohol, 2- first
0.04 part of base -3- sulfydryl furans, 0.003 part of 2- methyltetrahydrofuran mercaptan, 0.04 part of double disulfides, difurfuryl dithioether 0.02
Part, 0.07 part of fourth position dodecalactone, 0.3 part of ethyl myristate, 0.6 part of thiazole sulfur, 0.085 part of aniseed oil, ten triketone of 2-
0.065 part, 0.04 part of dimerization sulfydryl acetone is uniformly mixed to obtain Beef flavoring.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain similarly includes within scope of patent protection of the invention.
Claims (5)
1. a kind of beef-flavouring paste essence, it is characterised in that: including following parts by weight raw material:
4~6 parts of glucose, 4~6 parts of ox bone element, 4~6 parts of butter, 8~11 parts of onion, 15~18 parts of HVP liquid, yeast extract 6~9
Part, 14~17 parts of water, 1~3 part of xylose, 1~3 part of glycine, 0.5~2 part of alanine, 1~2 part of L-cysteine, ethyl wheat
0.1~0.6 part of bud phenol, 1~3 part of taurine, 0.1~0.5 part of star aniseed powder, 0.1~0.3 part of cinnamomi cortex pulveratus, sodium hydroxide 0.1~
0.5 part, 7~15 parts of salt, 12~25 parts of monosodium glutamate, 4~10 parts of white sugar, I+G0.4~1.1 part, 0.5~1.2 part of dried scallop powder, list
0.2~0.5 part of sweet rouge, 0.1~0.2 part of potassium sorbate, 1.5~3.5 parts of converted starch, 1~2 part of Beef flavoring.
2. beef-flavouring paste essence according to claim 1, it is characterised in that: the Beef flavoring includes following weight
Number raw material:
95~97 parts of salad oil, 0.1~0.5 part of 3- sulfydryl -2- butanone, 0.01~0.05 part of 2- methylpyrazine, 2,3,5 trimethyls
0.01~0.1 part of pyrazine, 0.1~0.3 part of butyric acid, 0.05~0.1 part of 3- methylthiopropionaldehyde, 3 methylthiol propyl alcohol 0.05~0.12
Part, 0.02~0.06 part of 2- methyl -3- sulfydryl furans, 0.001~0.005 part of 2- methyltetrahydrofuran mercaptan, -4 mercapto of 4- methyl
0.001~0.005 part of -2 pentanone of base, 0.02~0.06 part of double disulfides, 0.01~0.05 part of difurfuryl dithioether, Ding Weishi bis-
It is 0.04~0.1 part of lactone, 0.1~0.5 part of ethyl myristate, 0.3~0.8 part of thiazole sulfur, 0.2~0.8 part of ethylmaltol, big
0.05~0.1 part of fennel oil, 0.05~0.1 part of ten triketone of 2-, 0.01~0.05 part of dimerization sulfydryl acetone, 1~2 part of furanone.
3. beef-flavouring paste essence according to claim 1, it is characterised in that: the yeast extract uses T801 yeast
Cream.
4. the preparation method of beef-flavouring paste essence as described in claims 1 to 3 is any, it is characterised in that: including walking as follows
It is rapid:
Step 1: by 4~6 parts of glucose, 4~6 parts of ox bone element, 4~6 parts of butter, 8~11 parts of onion, 15~18 parts of HVP liquid,
6~9 parts of yeast extract, 14~17 parts of water, 1~3 part of xylose, 1~3 part of glycine, 0.5~2 part of alanine, L-cysteine 1~2
Part, 0.1~0.6 part of ethylmaltol, 1~3 part of taurine, 0.1~0.5 part of star aniseed powder, 0.1~0.3 part of cinnamomi cortex pulveratus, hydroxide
In 0.1~0.5 part of investment reaction kettle of sodium, is reacted 1.5~2.5 hours with 95~105 DEG C of condensing refluxes and cooled down after heat preservation 2 hours
To 60 DEG C or less；
Step 2: 7~15 parts of salt, 12~25 parts of monosodium glutamate, 4~10 parts of white sugar, I+ are added in the reaction kettle in step 1
G0.4~1.1 part, 0.5~1.2 part of dried scallop powder, 0.2~0.5 part of monoglyceride, 0.1~0.2 part of potassium sorbate, converted starch 1.5
~3.5 parts, 1~2 part of Beef flavoring then heat to 90~95 DEG C, are gelatinized 15~20 minutes, homogeneous is filling to get product ox
Meat flavor paste essence.
5. the preparation method of beef-flavouring paste essence according to claim 4, it is characterised in that: in the step 2
The preparation of Beef flavoring the following steps are included:
Step 2 one: 95~97 parts of salad oil are first added into material-compound tank, is warming up to 60~80 DEG C of additions for raw material of weighing in proportion
1~2 part of furanone, 0.2~0.8 part of ethylmaltol, 0.001~0.005 part of -2 pentanone of -4 sulfydryl of 4- methyl, to whole dissolutions
After cool to 45~60 DEG C；
Step 2 two: into the material-compound tank of step 2 one be added 0.1~0.5 part of 3- sulfydryl -2- butanone, 2- methylpyrazine 0.01~
0.05 part, 2,3,5 0.01~0.1 part of trimethylpyrazines, 0.1~0.3 part of butyric acid, 0.05~0.1 part of 3- methylthiopropionaldehyde, 3- first
0.05~0.12 part of sulfenyl propyl alcohol, 0.02~0.06 part of 2- methyl -3- sulfydryl furans, 2- methyltetrahydrofuran mercaptan 0.001~
0.005 part, 0.02~0.06 part of double disulfides, 0.01~0.05 part of difurfuryl dithioether, fourth position dodecalactone 0.04~0.1
Part, 0.1~0.5 part of ethyl myristate, 0.3~0.8 part of thiazole sulfur, 0.05~0.1 part of aniseed oil, ten triketone 0.05 of 2-~
0.1 part, 0.01~0.05 part of dimerization sulfydryl acetone is uniformly mixed to obtain Beef flavoring.
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| CN201811606617.2A CN109567134A (en) | 2018-12-27 | 2018-12-27 | Beef-flavouring paste essence and preparation method thereof |
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ID=65931966
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| CN110558528A (en) * | 2019-10-21 | 2019-12-13 | 漯河市青山高科技生物技术开发有限公司 | beef-flavored paste and production process thereof |
| CN113598357A (en) * | 2021-08-06 | 2021-11-05 | 安琪酵母股份有限公司 | Animal-source-free flavor yeast extract product and preparation method and application thereof |
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