Beef flavoring powder and preparation method thereof

Abstract

A beef flavoring powder and a preparation method thereof. The beef flavoring powder is prepared from following raw materials, by weight: 300.0-420.0 parts of salt powder, 200.0-280.0 parts of sugar powder, 18.0-22.0 parts of glucose powder, 150.0-200.0 parts of monosodium glutamate powder, 8.0-12.0 parts of D-xylose, 1.5-2.5 parts of L-cysteinate, 160.0-240 parts of an enzymatic hydrolysate, 80.0-120 parts of soybean sauce, 50.0-80 parts of yeast essence, 7.0-9.0 parts of sesame oil, 1.5-2.0 parts of phosphoric acid, 2.0-2.5 parts of ethyl maltol, 8.0-9.0 parts of IMP, 400.0-500 parts of corn starch and 12.0-15.0 parts of a beef essence base. The enzymatic hydrolysate is prepared by adding water to crushed soya bean protein, adding a neutral protease and a composite flavor protease and performing double-enzyme hydrolysis, wherein the components for preparing the enzymatic hydrolysate comprise, by weight: 100-140 parts of the soya bean protein, 100-140 parts of water, 0.4-0.6 parts of the neutral protease and 0.4-0.6 parts of the composite flavor protease. The double-enzyme hydrolysis is carried out through following steps: (1) heating the components to 90 DEG C for 10 min; (2) decreasing the temperature to 55 DEG C; (3) performing enzyme hydrolysis for 4 h and performing enzyme deactivation in water at 95 DEG C for 30 min; and (4) adding 10% of salt to obtain the enzymatic hydrolysate.

Description

Technical field [0001] The invention relates to a beef flavor powder, in particular to a beef flavor powder obtained by combining a microwave drying process and a compound enzyme enzymatic hydrolysis process and a preparation method thereof. Background technique [0002] With the development of modern food technology, the variety of various meat products has increased, and the amount of various meat by-products has increased year by year. Some of these by-products are made into animal feed and sold at low prices, and some are discarded, polluting the environment and increasing the difficulty of environmental protection. Many manufacturers have adopted some new technologies to utilize these by-products, but the craftsmanship and technical level of each company is different. In China, some acid hydrolysis processes or single enzymes such as papain are generally used to make these protein-rich products into hydrolyzed animal protein, and then carry out Maillard reaction together ...

AI Technical Summary

Problems solved by technology

Using papain enzymatic hydrolysis process, the selected enzyme is an endonuclease, which is easy to produce a lot of bitter peptides, and the taste of the enzymatic hydrolyzate is not good, and it is easy to be bitter