Vegetarian diet flavor juice and preparation method thereof

An umami and vegetarian technology, applied in the field of food processing, can solve problems such as the inability to use vegetarian food, and achieve the effects of enhancing aroma and taste, improving nutritional value and improving taste

Active Publication Date: 2011-05-11
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the composition of these flavors contains animal fat or animal protein, and cannot be used in vegetarian food

Method used

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  • Vegetarian diet flavor juice and preparation method thereof
  • Vegetarian diet flavor juice and preparation method thereof
  • Vegetarian diet flavor juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: Preparation of vegetarian umami juice according to the present invention

[0038] Raw material composition: 35kg of yeast extract, 35kg of hydrolyzed vegetable protein (Chengdu Chelation Biotechnology Co., Ltd.), 1kg of xylose, 10.1kg of vitamin B, 0.05kg of spinach powder (produced by Xinghua Weidan Food Co., Ltd.), onion extract (produced by Jiangxi Yabanna Industry Co., Ltd.) 0.05kg, mushroom extract (the mushroom powder produced by Xinghua Weidan Food Co., Ltd.) 1kg.

[0039] The preparation method comprises the following steps:

[0040] (1) Dilute the yeast extract to 30% dry matter concentration;

[0041] (2) Mix yeast extract, hydrolyzed vegetable protein, xylose, and vitamin B1;

[0042] (3) heating at a temperature of 90° C. for 120 minutes;

[0043] (4) Concentrating the gained in step (3) to a dry matter concentration of 50% to prepare the reaction base material;

[0044] (5) mixing the reaction base material obtained in step (4), spinach po...

Embodiment 2

[0046] Embodiment 2: preparation of vegetarian umami juice according to the present invention

[0047] Yeast extract 45kg, hydrolyzed vegetable protein (Baoding Xinweikang Food Ingredients Co., Ltd.) 45kg, xylose 2kg, vitamin B10.3kg, spinach powder 1kg, onion extract (produced by Jiangxi Yabana Industry Co., Ltd.) 0.2kg, Mushroom extract (Xiamen Zhongkun Biotechnology Co., Ltd.) 3kg.

[0048] The preparation method comprises the following steps:

[0049] (1) Dilute the yeast extract to 40% dry matter concentration;

[0050] (2) Mix yeast extract, hydrolyzed vegetable protein, xylose, and vitamin B1;

[0051] (3) heating at a temperature of 110° C. for 30 minutes;

[0052] (4) Concentrating the gained in step (3) to a dry matter concentration of 70% to prepare a reaction base material;

[0053] (5) mixing the reaction base material obtained in step (4), spinach powder, onion extract, and shiitake mushroom extract;

[0054] (6) heating at a temperature of 110°C for 20-60 m...

Embodiment 3

[0055]Embodiment 3: prepare the vegetarian umami juice of the present invention

[0056] Raw material composition: 40kg of yeast extract, 40kg of hydrolyzed vegetable protein, 1.5kg of xylose, 10.2kg of vitamin B, 0.1kg of spinach powder (produced by Jiangxi Yabana Industry Co., Ltd.), onion extract (Xinghua Beichen Food Co., Ltd. ) 0.15kg, shiitake mushroom extract (Xiamen Zhongkun Biotechnology Co., Ltd.) 2.5kg, glucose 0.5kg, glycine 0.5kg, alanine 0.4kg, glutamic acid 0.4kg, cysteine ​​0.1kg, ethyl maltol 0.05kg, dextrin 10kg and salt 1kg.

[0057] Preparation:

[0058] (1) Dilute the yeast extract to 35% dry matter concentration;

[0059] (2) Mix the raw materials, the raw materials are yeast extract diluted in step 1, hydrolyzed vegetable protein, xylose, vitamin B1 and glucose, glycine, alanine, glutamic acid, cysteine ​​of the above weight , ethyl maltol, dextrin and salt;

[0060] (3) heating at a temperature of 95° C. for 60 minutes;

[0061] (4) concentrating t...

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PUM

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Abstract

The invention discloses a vegetarian diet flavor juice relating to the field of food treatment. The vegetarian diet flavor juice comprises the following raw materials: yeast extract, hydrolyzed vegetable protein, xylose, vitamin B1, spinach extract powder, onion extract and mushroom extract. The invention further provides a preparation method of the vegetarian diet flavor juice. When added to various dishes and stuffing, the vegetarian diet flavor juice prepared with the preparation method provided by the invention can remarkably improve the mouth feeling and increases the taste of finished products, and can also improve the nutritive value.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a vegetarian umami juice and a preparation method thereof Background technique [0002] Yeast extract (Yeast extract), also known as yeast essence, is a human body that can be directly obtained by using modern biotechnology, using yeast as raw material, and using bio-enzymatic technology to biodegrade the protein and nucleic acid in yeast cells. A concentrate of absorbed soluble nutrients and flavor substances. [0003] Yeast extract is widely used in the catering industry. It can be used to adjust the desired flavor, acidity, chewiness, etc., which can reduce the cost of ingredients or enhance the flavor. The global yeast extract market is estimated at USD 1.5 billion. Some food additive companies in Europe, such as DSM, have stood at the forefront of this field, and they provide two-thirds of the products in this market. Growth in this market remains strong, reflecting the dem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/226A23L1/302A23L1/305A23L27/00A23L27/10A23L27/16A23L27/20A23L27/21A23L27/22A23L27/23A23L33/15
CPCA23L2/02A23L2/56A23L27/10A23L27/16A23L27/21
Inventor 俞学锋李知洪余明华姚鹃刘政芳李沛唐冠群
Owner ANGELYEAST CO LTD
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