Method for preparing thermal reaction essence
A heat-reactive essence and mixture technology, which is applied in the field of heat-reactive essence preparation, can solve the problems that aroma compounds cannot be produced, microwave technology cannot be applied, and the surface temperature is low, so as to achieve the effect of lasting fragrance, not easy to lose, and strong aroma
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Embodiment 1
[0024] Take Cysteine 1g, VB 1 1 gram, 0.5 grams of glycine, 1.5 grams of alanine, 1 gram of lysine, 0.5 grams of arginine, 1 gram of threonine, 4 grams of glucose, 0.5 grams of lactose, 19 grams of hydrolyzed vegetable protein, 60 grams of beef enzyme hydrolyzate grams, 10 grams of yeast extract, put the above-mentioned raw materials into a high-pressure reactor, start stirring and mix thoroughly; raise the temperature of the reactor to 105°C at a uniform speed within 15 minutes, start the insulation reaction, control the reaction temperature at 105°C, and react The time is 80 minutes, and the heat reaction essence precursor is obtained.
[0025] Take 70 grams of heat-reactive flavor precursor, 20 grams of carrier, 2 grams of glycerin, 2 grams of butter, 4 grams of egg powder, and 2 grams of salt. Mix all the ingredients well, heat and react in a microwave oven on high heat for 5 minutes, and cool to room temperature, drying and crushing to obtain a powdered beef-flavored h...
Embodiment 2
[0027] Take Cysteine 3g, VB 1 2 grams, 2.5 grams of alanine, 2 grams of lysine, 1.5 grams of leucine, 1.5 grams of threonine, 5 grams of glucose, 20 grams of hydrolyzed vegetable protein, 60 grams of pork enzymatic solution, 10 grams of yeast extract , the reaction temperature is 110° C., and the reaction time is 40 minutes. According to the operation of Example 1, the heat reaction essence precursor is obtained.
[0028] Take 50 grams of heat-reactive essence precursor, 25 grams of carrier, 3 grams of glycerin, 2 grams of butter, 6 grams of egg powder, and 4 grams of salt, and operate according to Example 1 to obtain a powdery pork-flavored heat-reactive essence with rich and harmonious roasted aroma .
Embodiment 3
[0030] Take Cysteine 4g, VB 1 4 grams, 1.5 grams of alanine, 1 gram of lysine, 0.5 grams of arginine, 1 gram of threonine, 3 grams of glucose, 15 grams of hydrolyzed vegetable protein, 45 grams of beef enzymatic solution, 10 grams of yeast extract , the reaction temperature is 120° C., the reaction time is 35 minutes, and the operation is carried out according to Example 1 to obtain the heat reaction essence precursor.
[0031] Take 70 grams of heat-reactive essence precursor, 15 grams of carrier, 3 grams of glycerin, 2 grams of butter, 6 grams of egg powder, and 3 grams of salt, and operate according to Example 1 to obtain a powdery beef-flavored heat-reactive essence with a harmonious and strong roasted aroma .
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