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Reactive type aquatic flavor paste and preparation method thereof

A reactive and flavored technology, applied in the field of food science and engineering, can solve the problems of poor heat and frost resistance, poor heat and frost resistance, and inability to standardize raw materials, and achieve a stable flavor and strong applicability. Effect

Active Publication Date: 2009-09-09
广东汇香源生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the difficulty in guaranteeing the freshness of the raw materials and the limitation of the process, the aquatic flavor paste prepared by this method has a clear fishy smell and is easy to be corrupted. It needs to add preservatives to keep fresh
Moreover, because raw materials cannot be standardized, there are quality differences between product batches, which affects the uniformity of downstream food flavors
In use, the heat resistance and antifreeze performance of this kind of products are insufficient, and the flavor is easily lost and mutated during the heating and quick freezing process, which brings hidden dangers to the quality stability of downstream foods
From the perspective of the reasons, the flavor quality of this aquatic flavor paste is mainly caused by the decomposition of fat in the raw materials, and the poor heat resistance and antifreeze stability are mainly caused by the poor heat resistance and antifreeze performance of the compounds that make up the paste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Raw material composition:

[0019] A Raw materials: 30% fresh eggs, 0.2% lipase, 0.2% compound protease, 0.3% papain, 0.08% cysteine, 0.05% arginine, 0.05% alanine, 0.06% proline, leucine Acid 0.05%, Glycine 0.2%, Glutamic Acid 0.6%, Vegetable Oil 1%, Scallop 5%, Water 8%, Glucose 3%, Liquid Sorbitol 21%, Onion Powder 0.06%, Garlic Powder 0.1%, Ginger Powder 0.08 %, white pepper powder 0.02%, table salt 7%.

[0020] B raw materials: monosodium glutamate 18%, molecular distillation monoglyceride 0.15%, corn starch 4%, I+G 0.8%.

[0021] Preparation:

[0022] (1) Enzymolysis: shell fresh eggs, beat and weigh them, add sodium hydroxide to adjust the pH to 7.6, add lipase, and enzymatically hydrolyze at 38°C for 1.5 hours; add compound protease and papain, heat up to 49°C for enzymolysis 1 hour; then add water quantitatively to the initial egg slurry weight to obtain egg enzymatic hydrolyzate;

[0023] (2) Dissolving: mix the remaining A raw materials evenly, add water ...

Embodiment 2

[0029] Raw material composition:

[0030] A raw material: fresh egg 30.5%, lipase 0.2%, compound protease 0.1%, papain 0.18%, arginine 0.1%, alanine 0.06%, glycine 0.1%, glutamic acid 0.2%, aspartic acid 0.02 %, lysine 0.06%, phenylalanine 0.03%, vegetable oil 3%, scallop 8%, water 7%, glucose 4%, liquid sorbitol 21%, onion powder 0.06%, garlic powder 0.2%, ginger powder 0.8%, White Pepper 0.01%, Salt 8%.

[0031] B raw materials: monosodium glutamate 11%, molecularly distilled monoglyceride 0.13%, corn starch 5%, I+G 0.25%.

[0032] Preparation:

[0033] (1) Enzymolysis: shell fresh eggs, beat and weigh them, add sodium hydroxide to adjust the pH to 8, add lipase at 35°C for 2.5 hours; add compound protease and papain, heat up to 55°C for 0.8 hours; Add water quantitatively to the initial egg slurry weight to obtain egg enzymatic hydrolyzate;

[0034] (2) Dissolving: mix the remaining A raw materials evenly, add water to dissolve, add egg enzymatic hydrolyzate, make the w...

Embodiment 3

[0040] Ingredients:

[0041] A raw material: fresh egg 25%, lipase 0.3%, compound protease 0.3%, papain 0.3%, cysteine ​​0.06%, leucine 0.5%, glycine 0.3%, glutamic acid 0.2%, lysine 0.8 %, phenylalanine 0.09%, tyrosine 0.01%, methionine 0.05%, vegetable oil 6%, scallop 5%, water 8%, glucose 6%, liquid sorbitol 25%, onion powder 0.06%, garlic powder 0.06 %, ginger powder 0.4%, white pepper powder 0.6%, salt 5%.

[0042] B raw materials: monosodium glutamate 12%, molecularly distilled monoglyceride 0.4%, corn starch 3%, I+G 0.57%.

[0043] Preparation:

[0044] (1) Enzymolysis: shell fresh eggs, beat and weigh them, add sodium hydroxide to adjust the pH to 7.5, add lipase for 1.5 hours at 40°C; add compound protease and papain, heat up to 50°C for 1.5 hours hour; add water quantitatively to the initial egg slurry weight to obtain egg enzymatic hydrolyzate;

[0045] (2) Dissolving: Mix other A raw materials except fresh eggs evenly, add water to dissolve, add egg enzymatic h...

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PUM

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Abstract

The invention discloses a reactive type aquatic flavor paste which comprises the following components in percentage by weight: 20 to 40 of fresh egg, 0.2 to 1 of lipase, 0.1 to 0.8 of protemax, 0.1 to 0.8 of papain, 0.01 to 3 of amino acid, 1 to 8 of vegetable fat, 5 to 10 of scallop, 5 to 15 of water, 2 to 10 of glucose, 20 to 40 of liquid sorbierite, 0.01 to 1.2 of spice, 5 to 15 of common salt, 10 to 30 of monosodium glutamate, 0.03 to 0.9 of molecular distillation monoglyceride, 1 to 6 of cornstarch, and 0.1 to 3 of I + G. The invention also discloses a preparation method for the reactive type aquatic flavor paste. The reactive type aquatic flavor paste has stable flavor and strong practicability and can be used for flavor enhancement of instant noodles, meat products, composite seasoning products, quick frozen conditioning food, and the like.

Description

technical field [0001] The invention relates to the technical field of food science and engineering, in particular to a reactive aquatic flavor paste and a preparation method thereof. Background technique [0002] General aquatic flavor paste is processed from shrimp, crab, shellfish or their by-products as main ingredients, and is mainly used as flavor ingredients in instant noodles, meat products, compound condiments, quick-frozen prepared foods, etc. At present, the preparation method of aquatic flavor paste mainly includes cooking, enzymatic hydrolysis, extraction, extraction, blending and other processes. Due to the difficulty in guaranteeing the freshness of the raw materials and the limitation of the process, the aquatic flavor cream prepared by this method has obvious fishy smell, is easy to be corrupted and deteriorates, and needs to be added with preservatives to keep fresh. Moreover, because raw materials cannot be standardized, there are quality differences betw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 吴肖孔令会
Owner 广东汇香源生物科技股份有限公司
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