Vegetarian beef-flavor seasoning powder

A technology of beef flavor and seasoning powder, applied in food preparation, food science, application, etc., can solve the problems of insufficient aroma, unaffordable cost, and high price

Active Publication Date: 2014-07-09
保定味群食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these products often have insufficient aroma due to the selection of raw material components, the modulation of weight ratio, and the control of Maillard reaction conditions.
However, in recent years, with the improvement of safety awareness, chemically synthesized flavors are increasingly resisted by people. People need pure natural fragrances, and naturally extracted flavors are often expensive, making the cost unaffordable.
In short, the use of vegetarian meat-flavored products currently on the market is limited due to the lack of obvious characteristic aroma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: Product 1

[0019] Vegetarian beef flavor seasoning, the preparation method is as follows, each component is by weight:

[0020] (a) 30 parts of acid hydrolyzed vegetable protein solution derived from soybean protein, 2 parts of glucose, 0.2 part of thiamine hydrochloride, 0.5 part of L-glutamic acid, 0.1 part of L-proline, 0.5 part of glycine, L-cysteine Amino acid hydrochloride 0.5, white granulated sugar 3 parts, demineralized water 5 parts, hydrogenated soybean oil 2 parts and mix well to obtain raw material liquid;

[0021] (b) Adjust the pH value of the raw material solution to about 7.0 with sodium bicarbonate or sodium hydroxide, then heat it to 98°C and keep it warm for Maillard reaction for 0.5 hours to obtain a slurry;

[0022] (c) Put the slurry into a vacuum drying equipment, vacuum-dry it at 95°C for 4 hours, and then cool it to room temperature to obtain a block-shaped dry product, which can be crushed to obtain a vegetarian beef-flavored s...

Embodiment 2

[0023] Embodiment two: product 2

[0024] Vegetarian beef flavor seasoning, the preparation method is as follows, each component is by weight:

[0025] (a) 50 parts of acid hydrolyzed vegetable protein solution derived from soybean protein, 5 parts of glucose, 0.5 parts of thiamine hydrochloride, 5.0 parts of L-glutamic acid, 1.0 parts of L-proline, 2.0 parts of glycine, L-cysteine Amino acid hydrochloride 2.0, 5 parts of white granulated sugar, 10 parts of demineralized water, 4 parts of hydrogenated soybean oil are mixed evenly to obtain the raw material liquid;

[0026] (b) Adjust the pH value of the raw material solution to about 7.5 with sodium bicarbonate or sodium hydroxide, then heat it to 101°C and keep it warm for Maillard reaction for 2 hours to obtain a slurry;

[0027] (c) Put the slurry into a vacuum drying device, vacuum-dry it at 55°C for 8 hours, and then cool it to room temperature to obtain a block-shaped dry product, which can be crushed to obtain a vegeta...

Embodiment 3

[0028] Embodiment three: product 3

[0029] Vegetarian beef flavor seasoning, the preparation method is as follows, each component is by weight:

[0030] (a) 40 parts of acid hydrolyzed vegetable protein solution derived from soybean protein, 3 parts of glucose, 0.3 parts of thiamine hydrochloride, 1 part of L-glutamic acid, 0.5 parts of L-proline, 1 part of glycine, L-cysteine 1 part of amino acid hydrochloride, 4 parts of white granulated sugar, 8 parts of demineralized water and 3 parts of hydrogenated soybean oil are mixed uniformly to obtain a raw material liquid;

[0031] (b) Adjust the pH value of the raw material solution to about 7.3 with sodium bicarbonate or sodium hydroxide, then heat it to 100°C and keep it warm for Maillard reaction for 1 hour to obtain a slurry;

[0032] (c) Put the slurry into a vacuum drying equipment, vacuum-dry it at 80°C for 6 hours, and then cool it to room temperature to obtain a block-shaped dry product, which can be crushed to obtain a...

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PUM

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Abstract

The invention discloses a vegetarian beef-flavor seasoning powder which is prepared by the following steps: uniformly mixing soybean-protein-derived acid-hydrolyzed vegetable protein solution, glucose, thiamine hydrochloride, L-glutamic acid, L-proline, glycine powder, L-cysteine hydrochloride, white granulated sugar, soft water and hydrogenated soybean oil to obtain a raw material solution, regulating the pH value of the raw material solution to 7.0-7.5, heating to 98-101 DEG C, and keeping the temperature to perform Maillard reaction for 0.5-2 hours to obtain a paste; and finally, carrying out vacuum drying on the paste and pulverizing into powder, or carrying out spray drying to obtain the powder. The seasoning powder has strong aroma, and can achieve the goal of effective seasoning without additionally adding essence.

Description

technical field [0001] The invention relates to the field of food, in particular to a vegetarian beef-flavored hydrolyzed vegetable protein seasoning powder. Background technique [0002] Acid-Hydrolyzed Vegetable Protein, English name Acid-Hydrolyzed Vegetable Protein, referred to as HVP, first originated in Europe, flourished in Japan during World War II, and began mass production in my country in the 1990s. my country's SB 10338-2000 standard stipulates that acid hydrolyzed vegetable protein seasoning liquid is a liquid umami seasoning made from defatted soybeans, peanut meal, wheat protein or corn protein containing edible vegetable protein, which is hydrolyzed with hydrochloric acid and neutralized by alkali. Taste. [0003] HVP has a wide range of uses in medical, chemical, food and other fields, especially in the condiment industry. In the past, it was mainly used in the production of soy sauce and pickled vegetables. In food processing industries such as powder, sna...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
CPCA23L27/215A23L27/26
Inventor 李永歌孙晓琳杨雪娟
Owner 保定味群食品科技股份有限公司
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