Method for preparing reactive roast sesame flavor

Abstract

The invention discloses a method for preparing a reactive roast sesame flavor. The method comprises the following steps of: suspending sesame seed meal in water, adjusting pH to be 10.0 and cooling the mixture with stirring to the room temperature at the constant temperature of 80 DEG C; adjusting pH to be 8.0, adding hydrolytic protease into the mixture, performing enzymolysis for 2 to 4 hours by stirring the mixture at the rate of 200rpm, raising the temperature of enzymolysis solution to 90 DEG C, cooling the solution, evaporating the filtered solution at the temperature of 60 DEG C, and concentrating the solution until the volume is one third the volume of the original solution to obtain sesame protein hydrolysate; and weighing the sesame protein hydrolysate, mixed powdered sugar, mixed amino acid and thiamin according to a mass ratio, uniformly mixing the materials and then refluxing and heating the mixture to 140 to 160 DEG C in oil bath, keeping the temperature for 30 to 60 minutes and cooling the mixture to obtain the roast sesame flavor. The reactive flavor of the invention has the characteristics of pureness, rich and thick smell and superior high-temperature resistance.Meanwhile, the method has higher safety than a synthetic flavor and broad market prospect and economic benefit because a chemical additive is not added during the preparation.

Description

technical field [0001] The invention relates to the technical field of food ingredients, in particular to a preparation method of reactive roasted sesame essence. Background technique [0002] In the past two decades, with the improvement of living standards, people have paid more and more attention to food flavor and safety, and food flavors prepared from natural raw materials through thermal reactions are much safer than blended flavors. It has become one of the trends in the development of food flavors in recent years. Thermal reaction flavor is a product prepared by heating food raw materials and (or) raw materials that are allowed to be added to food or reaction flavor. At present, the thermal reaction flavors developed at home and abroad are mainly meat flavors. In 1951, Unilever produced beef flavor by heating precursors such as amino acids and reducing sugars. In 1960, Morton et al. obtained a substance with a strong meat flavor from the reaction system of pentose...

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Problems solved by technology

For example, Xia Lingjun and Song Huanlu used beef protein enzymatic hydrolyzate, cysteine, alanine, methionine, glucose, xylose, thiamine, etc. as the main raw materials to synthesize beef flavor by Maillard reaction [Xia Lingjun, Song Huanlu, Maillard reaction to prepare beef flavor and analysis of its aroma components, Food and Fermentation Industry, 2006, 32(8): 82-85]; Guangdong Yipinxian Biotechnology Co., Ltd. produced a series of flavor seasonings by using Maillard reaction; Shanghai Institute of Brewing Science, Sino-foreign A joint venture Shanghai Dingsheng Food Co., Ltd. uses yeast extract and Maillard reaction to develop a novel beef sauce condiment, but there are few reports on the preparation of a flavor with a strong roasted sesame aroma by thermal reaction