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Hot reaction essences prepared in hybrid heating mode

A mixed heating method and heat-reactive essence technology, which is applied in food preparation, application, food science, etc., can solve the problems of inability to apply microwave technology, browning, and fragrance weakening, so as to achieve no change in flavor, long-lasting fragrance, Fragrant effect

Inactive Publication Date: 2012-09-05
TIANJIN CHUNFA BIO TECH GRP
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 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 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 heat preservation reaction, control the temperature at 105°C, and the reaction time After 80 minutes, heat is obtained to react the essence precursor.

[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 ingredients well, heat and react in a microwave oven on high heat for 5 minutes, and cool to At room temperature, air-dried and crushed to obtain a powdery heat-reactive essence...

Embodiment 2

[0029] Take Cysteine ​​2g, VB 1 1g, 1.5g alanine, 1g lysine, 0.5g leucine, 1g threonine, 4.5g glucose, 18.5g hydrolyzed vegetable protein, 60g pork enzymatic solution, 10g yeast extract , put the above raw materials into a high-pressure reactor, start stirring and mix thoroughly; raise the temperature of the reactor to 100°C at a uniform speed within 15 minutes, and start the heat preservation reaction, control the temperature 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 ingredients well, heat and react in a microwave oven on high heat for 5 minutes, and cool to At room temperature, air-dried and crushed to obtain a heat-reactive essence with a harmonious and strong pork aroma in powder form.

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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-reactive essence, in particular to a heat-reactive essence prepared by a mixed heating method, which belongs to the technical field of food. Background technique [0002] Thermal reaction flavor refers to the flavoring produced by heating two or more flavor precursors under certain conditions. Among them, the Maillard reaction is one of the most important ways to produce flavor in food. It can be controlled by controlling the reaction matrix. and reaction conditions to obtain flavors with different flavors. [0003] Microwave technology is most widely used in the food industry for heating. Microwave heating has various advantages, such as energy saving and fast speed. 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 effect of their polarity and the dielectric consta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 赵伟邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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