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Corn-nut essence and preparation method thereof

A grain and nut technology, which is applied in the field of preparation of grain and nut flavors, can solve problems such as unstable quality, and achieve the effects of good taste, reduced raw material costs, and stable aroma

Inactive Publication Date: 2012-02-08
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem of unstable quality existing in various existing cereal nut flavors, the purpose of the present invention is to provide a kind of cereal nut flavor and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0018] A kind of cereal nut essence according to the present invention is corn flavor cereal nut essence, comprising the following components: 10 parts of methionine, 50 parts of serine, 50 parts of proline, 50 parts of lysine, 20 parts of alanine, glycine 30 parts, 10 parts of taurine, VB 1 20 parts, 60 parts of glucose, 10 parts of D-xylose, 300 parts of corn flavored cereal nut hydrolyzate, 20 parts of ethyl maltol, [4-hydroxy-2,5-dimethyl-3 (2H) furanone] 5 parts, 50 parts of salt, 150 parts of white sugar, 3 parts of xanthan gum, 50 parts of sodium glutamate, 60 parts of cornstarch, and 52 parts of purified water. Among them, the corn-flavored cereal nut hydrolyzate is made of corn and peanuts, which are crushed to obtain corn kernels and peanut kernels. Take 150 parts of corn kernels and 50 parts of peanut kernels, add 200 parts of purified water, add papain and neutral protease Carry out enzymatic hydrolysis at 55°C for 5 hours, then inactivate enzyme treatment at 90°...

example 2

[0023] A cereal nut flavor according to the present invention, which is a peanut-flavored cereal nut flavor, comprising the following components: 10 parts of methionine, 30 parts of serine, 60 parts of proline, 30 parts of lysine, 30 parts of alanine, glycine 40 parts, 20 parts of taurine, VB 1 30 parts, 30 parts of glucose, 20 parts of D-xylose, 350 parts of peanut flavored cereal nut hydrolyzate, 30 parts of ethyl maltol, [4-hydroxy-2,5-dimethyl-3 (2H) furanone] 5 parts, 50 parts of salt, 120 parts of white sugar, 2 parts of xanthan gum, 50 parts of sodium glutamate, 40 parts of cornstarch, and 53 parts of purified water. Among them, the peanut-flavored cereal nut hydrolyzate is made of corn and peanuts, which are crushed to obtain corn kernels and peanut kernels. Take 50 parts of corn kernels and 150 parts of peanut kernels, add 200 parts of purified water, add papain and neutral protease Carry out enzymatic hydrolysis at 45°C for 6 hours, then inactivate the enzyme at 10...

example 3

[0028] A cereal nut flavor according to the present invention, which is a sesame-flavored cereal nut flavor, comprising the following components: 10 parts of methionine, 50 parts of serine, 40 parts of proline, 30 parts of lysine, 40 parts of alanine, glycine 40 parts, 10 parts of taurine, VB 1 20 parts, 80 parts of glucose, 20 parts of D-xylose, 250 parts of sesame flavored cereal nut hydrolyzate, 30 parts of ethyl maltol, [4-hydroxy-2,5-dimethyl-3 (2H) furanone] 8 parts, 60 parts of salt, 180 parts of white sugar, 2 parts of xanthan gum, 60 parts of sodium glutamate, 40 parts of cornstarch, 30 parts of purified water. Among them, the sesame-flavored cereal nut hydrolyzate is made of corn and peanuts, which are crushed to obtain corn kernels and peanut kernels. Take 50 parts of corn kernels and 150 parts of peanut kernels, add 200 parts of purified water, add papain and neutral protease Carry out enzymolysis at 60° C. for 4 hours, then inactivate the enzyme at 90° C. for 20...

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PUM

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Abstract

The invention discloses a corn-nut essence and a preparation method thereof. The corn-nut essence comprises the following components in parts by weight: 10-30 parts of methionine, 30-50 parts of serine, 40-60 parts of proline, 30-50 parts of lysine, 10-40 parts of lactamine, 20-40 parts of glycine, 10-30 parts of taurine, 120-140 parts of VB, 20-80 parts of glucose, 10-20 parts of D-xylose, 100-400 parts of corn-nut hydrolysate, 10-30 parts of ethyl maltol, 5-8 parts of [4-hydroxyl-2,5-dimethyl-3(2H)furanone], 50-100 parts of salt, 100-200 parts of white granulated sugar, 2-5 parts of xanthangum, 50-100 parts of sodium glutamate and 40-60 parts of corn starch. The essence has the advantages of soft fragrance, attractive flavor, good mouthfeel, high water solubility, stable quality, rich nutrient value, high safety performance and low carbon emission.

Description

technical field [0001] The invention relates to a preparation method of a grain nut flavor, in particular to a grain nut flavor combined with Maillard reaction technology and common crop biological treatment technology and a preparation method thereof. Background technique [0002] With the rapid development of the food industry and the increase of per capita income, people's food consumption concept is constantly changing. From the early pursuit of high energy in food to the demand for its sensory properties, food with good color, aroma, taste and shape has greater appeal to consumers and market competitiveness. At present, the consumption trend is gradually turning to nutritional and health food with reasonable nutrition and health functions. People pay more and more attention to the influence of diet on their own health level. Therefore, grain and nut food have been paid more attention and developed rapidly. Cereal food refers to food processed from whole grain seeds (in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor LIU JIONGFENGZHANG SHULINZHOU CHUNFEI
Owner TIANNING FLAVOR JIANGSU
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