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Method for preparing egg essence by using maillard reaction

A Maillard reaction, egg technology, applied in food preparation, application, acid-containing food ingredients, etc., can solve the problems of rarity and insufficient fullness of flavor, and achieve good high temperature resistance, high safety, broad market prospects and economic effect

Active Publication Date: 2014-04-23
ZHEJIANG GREEN CRYSTAL FLAVOR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the research on the preparation of egg flavor by Maillard reaction mainly uses egg yolk (the main components of egg yolk are protein and fat). There are relatively few reports on egg essence prepared from whole eggs as raw materials through enzymatic hydrolysis and Maillard reaction.

Method used

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  • Method for preparing egg essence by using maillard reaction
  • Method for preparing egg essence by using maillard reaction

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1, a kind of method utilizing Maillard reaction to prepare egg essence, carries out following steps successively:

[0024] 1) After shelling the eggs, beat them into a slurry, weigh 100g of the slurry, add 900g of water, mix well, and obtain the egg liquid;

[0025] First use a sodium hydroxide solution with a concentration of 1.0N to adjust the pH of the egg liquid to 8.0, then heat it in a water bath at 80°C for 10 minutes; then cool it to room temperature (cooling can be achieved by running water), and then add 0.5g of Novozymes food-grade alkali Protease Alcalase 2.4L, stirred evenly, enzymatically hydrolyzed in 55°C constant temperature water bath at 200rpm for 2.0h,

[0026] After hydrolysis, raise the temperature to 90°C and keep it for 15 minutes, the purpose is to inactivate the protease; then after reaching room temperature (cooling with running water can be used), filter (pass through a 1.2μm filter membrane), and the obtained filtrate is concentra...

Embodiment 2

[0029] Embodiment 2, a kind of method utilizing Maillard reaction to prepare egg essence, carries out following steps successively:

[0030] 1) After shelling the eggs, beat them into a slurry, weigh 200g, add 800g of water, mix well, and obtain egg liquid;

[0031] First use 1.0N sodium hydroxide solution to adjust the pH of the egg liquid to 8.0, place it in a water bath at 80°C and heat it for 10 minutes, take it out and cool it to room temperature; then add 0.8g Novozymes food-grade alkaline protease Alcalase 2.4L, After stirring evenly, enzymatically hydrolyze for 3.0 hours in a constant temperature water bath at 55°C and stir at 200rpm;

[0032] After the hydrolysis, the solution was warmed up to 90°C and kept for 15 minutes in order to inactivate the protease, then cooled to room temperature, filtered (passed through a 1.2 μm filter membrane), and the obtained filtrate was concentrated to one third of its volume by rotary evaporation at 60°C in vacuum , stop concentrat...

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Abstract

The invention discloses a method for preparing an egg essence by using maillard reaction. The method comprises the following steps: (1) shelling an egg, adding water to prepare egg liquid, wherein the mass content of shelled egg in the egg liquid is 10-20%, firstly, adjusting the pH of the egg liquid to 7.9-8.1, and then heating in a water bath, cooling to the room temperature, adding alkaline protease, and carrying out enzymatic hydrolysis at the constant temperature of 54-56 DEG C for 1-4 hours; filtering after the hydrolysis is ended, carrying out rotary evaporation and vacuum concentration on the obtained filtrate at 55-65 DEG C, and stopping the concentration until the volume is 30-35%, so as to obtain whole egg protein hydrolysis concentrate; and 2) adding revertose and amino acid to the whole egg protein hydrolysis concentrate, carrying out heat preservation reaction at 100-130 DEG C for 60-90 minutes, and cooling to the room temperature after the reaction is ended, so as to obtain the egg essence.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, in particular to a method for preparing egg essence by using Maillard reaction. Background technique [0002] In the past two decades, with the improvement of living standards, people have paid more and more attention to the flavor and safety of food, and the safety of food flavors prepared from natural raw materials through thermal reactions is much higher than that of blended flavors, and food flavors It plays an important role in enriching the flavor of food and has become one of the trends in the development of food flavors in recent years. [0003] 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 recent years, in our country, the research and production of thermal reaction applie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20A23V2002/00A23V2250/06A23V2250/0616A23V2250/0618A23V2250/0608A23V2250/0606A23V2300/28
Inventor 陈思思李文红
Owner ZHEJIANG GREEN CRYSTAL FLAVOR
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