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Reactive wheat flavor essence and preparation method thereof

A wheat flavor and reaction-type technology, which is applied to the field of wheat flavor and its preparation, can solve the problems of weak natural feeling and temperature resistance, flat flavor of wheat flavor, etc., and achieves improved food flavor, good fragrance retention performance, Strong natural effect

Inactive Publication Date: 2016-04-13
浙江杭曼食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art and provide a kind of reactive wheat flavoring essence and its preparation method, which solves the problem that the flavor of the wheat flavoring essence in the prior art is relatively dull, and the natural feeling and temperature resistance are not strong. Often replaced by other flavors in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Select high-quality barley for roasting to increase aroma. Sieve the barley to remove sundries and stones, and then roast it with a roasting machine. The roasting temperature is 130 degrees, and the roasting time is 10 minutes. The roasting must be uniform, so that the water in the barley grains evaporates evenly and gradually. Until the skin is browned, then pulverize with a pulverizer, the particle size is 100 mesh;

[0015] 2. Carry out Maillard reaction with roasted barley flour, amino acid and reducing sugar, etc., the mass ratio of roasted barley flour in the entire Maillard reaction system is 1:20, specifically with 0.5% glycine, 0.2% alanine, 0.2% histidine, 0.1% arginine, 0.2% proline, 0.02% aspartic acid, 2.2% glucose, 1.2% roasted barley flour, 1.0% whole milk powder, some water Mix with some propylene glycol, stir evenly, slowly heat to 105°C for 1-3h, cool down to room temperature to obtain the wheat flavor base material;

[0016] 3. The base material ...

Embodiment 2

[0020] 1. Select high-quality barley for roasting to increase aroma. Sieve the barley to remove sundries and stones, and then roast it with a roasting machine. The roasting temperature is 150 degrees, and the roasting time is 20 minutes. The roasting must be uniform, so that the water in the barley grains evaporates evenly and gradually. Until the skin is browned, then pulverize with a pulverizer, and the particle size is 200 mesh;

[0021] 2. Select the appropriate amino acid and reducing sugar. The roasted barley flour is subjected to Maillard reaction with amino acids and reducing sugars. The mass ratio of roasted barley flour in the entire Maillard reaction system is 1:25. Specifically, 1.5% glycine, 0.9% Alanine, 1.25% histidine, 0.5% arginine, 1.0% proline, 0.06% aspartic acid, 6.0% glucose, 5.5% roasted barley flour, 2.2% whole milk powder, some water and some The mixture of propylene glycol, stirred evenly, slowly heated to 110 ° C for 3 hours, cooled to room tempera...

Embodiment 3

[0026] 1. Select high-quality barley for roasting to increase aroma. Sieve the barley to remove sundries and stones, and then roast it with a roasting machine. The roasting temperature is 140 degrees, and the roasting time is 15 minutes. The roasting must be uniform, so that the water in the barley grains evaporates evenly and gradually. Until the skin is browned, then pulverize with a pulverizer, and the particle size is 150 mesh;

[0027] 2. Select the appropriate amino acid and reducing sugar. Carry out Maillard reaction with roasted barley flour, amino acid and reducing sugar, etc., the mass ratio of roasted barley flour in the whole Maillard reaction system is 1:22, specifically with mass percentage content 1.0% glycine, 0.45% Alanine, 0.5% histidine, 0.3% arginine, 0.6% proline, 0.04% aspartic acid, 3.9% glucose, 3.3% roasted barley flour, 1.6% whole milk powder, some water and some The mixture of propylene glycol, stirred evenly, slowly heated to 107 ° C for 2 hours, ...

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Abstract

The invention relates to a technology belonging to the field of food additive processing, in particular to a barley-fragrant essence base material prepared by maillard reaction. According to the preparation method of reaction type barley-fragrant essence, a technology for preparing the barley-fragrant essence by barley frying fragrance enhancement and maillard reaction is adopted, and the following steps are included: performing frying fragrance enhancement on barley at first, smashing the barley by a smashing machine, mixing the barley with glycine, alanine, histidine, arginine, praline, aspartic acid, glucose, whole milk powder, water and propylene glycol to obtain a mixture, heating the mixture to 105-110 DEG C for reaction for 1-3 hours, cooling the mixture to room temperature to obtain the barley-fragrant essence base material, filtering and deslagging the base material, and adding a barley-fragrant essence composition to obtain the reaction type barley-fragrant essence. The reaction type barley-fragrant essence provided by the invention has a brown stable system with certain viscosity, has full and mellow barley flavor, smells vivid and mild, is high in natural sense and has the advantages of good temperature endurance, fragrance retention property and the like.

Description

technical field [0001] The invention relates to the field of food additives, in particular to a wheat flavor essence and a preparation method thereof that can be widely used in food fields such as baking, cold drinks, and breakfast cereal beverages. Background technique [0002] Barley is sweet in taste, neutral in nature, and has the functions of removing diet to treat swelling, eliminating accumulated food, calming the stomach and quenching thirst, relieving heat and heat, tonifying deficiency, strengthening blood vessels, benefiting color, strengthening five internal organs, and transforming grains. Barley flour can be eaten, and barley can also be made into beer, which can help digestion, soothe the liver and promote qi, and help adjust gastrointestinal function. It can also be used to make barley tea. Barley tea contains 17 kinds of trace elements needed by the human body, more than 19 kinds Amino acid, rich in multivitamins, unsaturated fatty acids, protein and dietary...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/21
CPCA23L27/21A23L27/215A23V2002/00A23V2250/0622A23V2250/0604A23V2250/0624A23V2250/0608A23V2250/064A23V2250/0606A23V2250/61
Inventor 沈丽英任一赫吕飞燕郭翠嵇政东甘望宝
Owner 浙江杭曼食品科技有限公司
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