Method for preparing pork-flavor essence by utilizing extrusion technique

Abstract

The invention relates to a method for preparing pork-flavor essence by utilizing extrusion technique. The method comprises the following steps: taking 0.5 to 15 percent of amino acid, 0.5 to 15 percent of reducing sugar, 0.5 to 45 percent of proteins, 0 to 15 percent of spices, 5 to 60 percent of carrier, 0 to 10 percent of water and 0 to 35 percent of flavoring agents by mass; mixing raw materials well; setting a twin-screw extrusion-expansion machine according to a value; conveying the raw materials from a hopper to an extruder for extrusion at a speed between 20 and 500 kg / hour; extruding materials from a die mouth; cooling the obtained materials to room temperature; milling the obtained materials by use of a mill; and obtaining powdery reactive pork-flavor essence. The method has the advantages of adopting a twin-screw extrusion technique to prepare pork essence, ensuring strong pork-flavor characteristics of the prepared essence and making up for the deficiency of conventional preparation methods in aroma.

Description

technical field [0001] The invention relates to a method for preparing pork flavor essence, in particular to a method for preparing pork flavor essence by using extrusion technology, which belongs to the technical field of food. Background technique [0002] Meat flavor is one of the flavors that has developed rapidly in recent years, and is widely used in flavoring and flavoring of convenience food, puffed food and meat products. Since the 1970s, it has been widely researched and applied at home and abroad. Many flavor companies in the world, such as IFF in the United States, BBA in the United Kingdom, Firmenich in Switzerland, and Takasago in Japan, have mass-produced meat flavors. The annual output of domestic meat essence has also reached more than 8,000 tons. [0003] With the improvement of living standards, returning to nature and seeking green food has become the trend of the times. At present, the technology for preparing pork essence is mainly based on the Maillar...

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, returning to nature and seeking green food has become the trend of the times. At present, the technology for preparing pork essence is mainly based on the Maillard reaction. The essence prepared by the Maillard reaction has full flavor, natural and harmonious aroma, etc. characteristics, but the disadvantage is that the characteristics of pork are slightly insufficient