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Method for preparing essence by employing extrusion technology

The technology of essence and technology is applied in the field of preparing essence by using extrusion technology, which can solve the problems such as the inability to give full play to the taste and aroma of beef essence, and achieve the effect of rich flavor.

Inactive Publication Date: 2010-03-17
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product prepared by the above-mentioned process for preparing beef essence cannot give full play to the taste and aroma of beef essence due to the limitation of process conditions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Each raw material and its weight for preparing beef essence are as follows:

[0033] Raw material weight(Kg)

[0034] Glucose 6Kg

[0035] Cysteine ​​hydrochloride 4Kg

[0036] Hydrolyzed Beef Protein 2gKg

[0037] Hydrolyzed Vegetable Protein 8Kg

[0038] Spices 2Kg

[0039] Flour 40Kg

[0040] Butter 6Kg

[0041] Soy sauce 4Kg

[0042] VB 1 1Kg

[0043] water 1Kg

[0044] The spice is a mixture of equal weights of shallot, ginger, garlic, anise, cumin and cinnamon.

[0045] Both hydrolyzed beef protein and hydrolyzed vegetable protein are conventional products sold in the market.

[0046] Add the raw materials of the above weight into the mixer and mix them evenly to obtain extruded raw materials. Preheat the twin-screw extruder to the specified temperature. The preset mixing zone temperature is 80°C, the shearing zone is 110°C, and the melting zone is 150°C. ℃. Add the extruded raw materials into the feed hopper of the twin-screw ext...

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Abstract

The invention provides a method for preparing a flavor essence by employing an extrusion technology. The method comprises the following steps: (1) raw materials mixing: adding the raw materials used to prepare the essence according to a proportion of a formulation into an auto mixing machine to be mixed uniformly and obtaining a raw mix; (2) extrusion reaction: preheating a twin screw extruding machine to the following appointed temperatures: the temperature of a mixing zone is 60-130 DEG C, the temperature of a shear zone is 90-160 DEG C, the temperature of a melting zone is 120-190 DEG C; adding the raw mix into a loading hopper of the extruding machine, starting a screw and adjusting the rotation speed of the screw to be 100-400 rotation / minute; evenly adding the materials and controlling the speed of adding materials to be 20-500 kg / hour; transmitting and extruding the raw materials in the extruding machine, then squeezing out the raw materials from the port of a mould in the extruding machine, cooling extruded samples to room temperature and obtaining the powdered essence after being pulverized by a pulverizer.

Description

technical field [0001] The invention belongs to the field of food seasonings, and in particular relates to a method for preparing essence by extrusion technology. Background technique [0002] At present, the technology for preparing flavors mainly focuses on the Maillard reaction. The production of many flavors requires the application of the Maillard reaction. The preparation of flavors by using the Maillard reaction has a fuller flavor and a more realistic and natural aroma. Of course, the preparation of some essences does not use the Maillard reaction, and also has its specific fragrance and fragrance. A production process of beef monosodium glutamate is disclosed in the prior art. The process is to take the beef, wash it, freeze it, grind it, beat it, cook it for 1-2 hours, and then add 1‰- 3‰ trypsin or Bacillus subtilis neutral protease, hydrolyze for 6-8 hours, adjust the pH value of the hydrolyzed solution to 4.5-5.5, deodorize with activated carbon, filter, add 4-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 刘欢郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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