Blended meat flavor and preparation method thereof

Abstract

The invention discloses a blended meat flavor and a preparation method thereof. The flavor consists of microcapsule type powder essence, maltodextrin, monosodium glutamate, I+G, edible corn starch and silica. The production process adopts a mode of combining a spray drying technology and a blending process, and comprises the following steps: fusing essence with strong volatility and short aroma retention time into concentrated flavor base, homogenizing and performing spray drying to obtain microcapsule type powder meat essence with stable quality and slow aroma release, and mixing to prepare the blended meat flavor. According to the method, the defects that the traditional blended powder flavor is excessively fast in volatilization and short in flavor retention time and the effects of increasing aroma and taste are not ideal and the like can be effectively overcome, so that the stability and aroma retention of the flavor are greatly improved. The flavor has the solubility of over 95 percent in water, is convenient to use, is high in compatibility with other powder or liquid materials and is wide in application in high / low-temperature meat products, frozen foods or other foods at present.

Description

technical field [0001] The invention relates to an edible flavor, in particular to a mixing type meat flavor and a preparation method thereof. Background technique [0002] Edible flavors are very important additives in the food industry, among which powder flavors are the most convenient to use, but the quality of powder flavors is not all satisfactory, especially the mixing powder that directly mixes liquid flavor base and powder carrier Body flavors, especially in the fact that the flavors are sensitive to temperature, volatile and have a short fragrance retention time, and the consumption is large but the effect of increasing flavor and flavor is not ideal. Therefore, this type of powder flavor is mainly used for storage of low-temperature meat products, frozen foods, etc. In foods with low temperature and short shelf life. At the same time, the microcapsule powder essence and some carriers are mixed and used in a very wide range of powder essence, because this kind of ...

AI Technical Summary

Problems solved by technology

[0002] Edible flavors are very important additives in the food industry, among which powder flavors are the most convenient to use, but the quality of powder flavors is not all satisfactory, especially the mixing powder that directly mixes liquid flavor base and powder carrier Body flavors are prominently shown in that the flavors are sensitive to temperature, volatile and have a short fragrance retention time, and the consumption is large but the effect of increasing flavor and flavor is not ideal. Therefore, this type of powder flavor is mainly used for storage of low-temperature meat products, frozen foods, etc. In foods with low temperature and short shelf life