Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Hot reaction essences prepared in hybrid heating mode

A technology of mixed heating method and thermal reaction essence, applied in food preparation, application, food science and other directions, can solve the problems of browning, inability to apply microwave technology, weakening of aroma, etc. Long lasting effect

Inactive Publication Date: 2010-06-02
TIANJIN CHUNFA BIO TECH GRP
View PDF0 Cites 18 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microwave technology cannot be used in the production of heat-reactive flavors due to deficiencies such as insufficient browning and reduced aroma due to microwave heating

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take Cysteine ​​1g, VB 1 1g, Glycine 0.5g, Alanine 1.5g, Lysine 1g, Arginine 0.5g, Threonine 1g, Glucose 4g, Lactose 0.5g, Hydrolyzed Vegetable Protein 19g, Beef Enzyme Hydrolysate 60 gram, 10 grams of yeast extract, put the above-mentioned raw materials into the high-pressure reaction kettle, start stirring and fully mix; the temperature of the reaction kettle is uniformly raised to 105 ℃ within 15 minutes, and the thermal insulation reaction is started, and the temperature is controlled at 105 ℃, and the reaction time For 80 minutes, the fragrance precursor was reacted with heat.

[0027] 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 raw materials thoroughly, heat them in a microwave oven with high heat for 5 minutes, and cool to At room temperature, dry and crush to obtain a powdery heat-reactive essence with a harmonious and rich beef flavor.

Embodiment 2

[0029] Take Cysteine ​​2g, VB 1 1g, Alanine 1.5g, Lysine 1g, Leucine 0.5g, Threonine 1g, Glucose 4.5g, Hydrolyzed Vegetable Protein 18.5g, Pork Enzyme Hydrolyzate 60g, Yeast Extract 10g , put the above-mentioned raw materials into the high-pressure reaction kettle, start stirring and fully mix; the temperature of the reaction kettle is raised to 100 ° C at a uniform speed within 15 minutes, and the heat preservation reaction is started, and the temperature is controlled at 100 ° C, and the reaction time is 60 minutes. body.

[0030] Take 65 grams of heat-reactive flavor precursor, 22 grams of carrier, 3 grams of glycerin, 2 grams of butter, 6 grams of egg powder, and 2 grams of salt, mix all the raw materials thoroughly, heat them in a microwave oven with high heat for 5 minutes, and cool to At room temperature, dry and crush to obtain a powdery heat-reactive essence with a harmonious and rich pork flavor.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses hot reaction essences prepared in a hybrid heating mode. The hot reaction essences are prepared by a precursor prepared by an aqueous phase hot reaction and a microwave hot reaction. The preparation method comprises the following steps: taking sulfocompounds, amino acid mixtures, reducing sugar, hydrolyzed vegetable protein, zymolytic animal protein and yeast extracts in the mass ratio, putting the raw materials into a high pressure reactor for uniformly mixing, and heating to between 100 and 120 DEG C at a certain constant speed for heat preservation reaction for 35 to 80 minutes to prepare the precursor of the hot reaction essences; and taking the precursor of the hot reaction essences, a carrier, glycerin, butter, egg powder and salt in the mass ratio, mixing the raw materials fully and uniformly, putting the mixed raw materials into a microwave oven for heating through sharp fire, performing a reaction for 2 to 10 minutes, and cooling the raw materials to room temperature, airing and crushing the raw materials to obtain powdery hot reaction essences. The hot reaction essences have the advantages of strong fragrance, mellowness, vividness, full meat flavor, lasting fragrance and stability at high temperature.

Description

technical field [0001] The invention relates to a heat-reaction essence, in particular to a heat-reaction essence prepared by a mixed heating method, belonging to the technical field of food. Background technique [0002] Thermal reaction flavor refers to the flavoring material produced by heating two or more flavor precursor substances under certain conditions, of which the Maillard reaction is one of the most important ways to produce flavor in food, which can be controlled by controlling the reaction matrix. and reaction conditions to obtain different flavors. [0003] The most widely used microwave technology in the food industry is heating. Microwave heating has various advantages, such as energy saving and rapidity. However, microwave heating is different from conventional heating. The volatilization speed of various flavor compounds is no longer completely affected by its boiling point and specific heat capacity. The effects of their polarity and dielectric constant ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 赵伟邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com