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High temperature resistance microcapsule beef flavor and preparation method thereof

A beef essence and microcapsule technology, which is applied in the field of food additives, can solve the problems of poor fragrance retention, not soft enough fragrance, and narrow application surface, and achieves the effects of good embedding effect, improved quality and stable quality.

Active Publication Date: 2018-12-11
LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to improve and innovate the shortcomings and problems existing in the background technology, especially the shortcomings of the existing technology, such as narrow product application, insufficient fragrance, and poor fragrance retention effect, to provide a product that can effectively resist food processing. Many unfavorable factors in the process, a food flavor and its production method that prolong the fragrance retention time of the flavor

Method used

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  • High temperature resistance microcapsule beef flavor and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The beef enzymatic hydrolysis solution is prepared from the following components: 42 parts of beef shank, 0.05 part of compound protease, 0.15 part of flavor protease, 12 parts of table salt and 46 parts of water.

[0025] Wherein, the above-mentioned beef fragrance base is prepared from the following components: 0.5 part of 4-hydroxy-2,5-dimethyl-3(2H) furanone, 1 part of ethyl maltol, 0.3 part of Methylcyclopentenolone, 0.5 parts of 5-hydroxyethyl-4-methyl-thiazole, 0.5 parts of 4-methyl-5-(2-acetoxyethyl)-thiazole, 0.3 parts of cinnamon bark Oleoresin, 2 parts of 1% 2-methyl-3-furanthiol, 7 parts of 1% 3-mercapto-2-butanol, 0.3 parts of tetrahydrothiophen-3-one, 2 parts Concentration of 1% anisaldehyde, 3 parts of 1% 3-methylthiopropanal, 0.4 parts of 3-methylthiopropanol, 3 parts of 1% methyl (2-methyl- 3-furyl)disulfide, 0.8 parts of 1% 2,3,5-trimethylpyrazine, 0.2 parts of octanoic acid, 1 part of 1% 12-methyl-tridecanal and 50 parts of caprylic and capric glyce...

Embodiment 2

[0040] The beef enzymatic hydrolyzate is prepared from the following components: 40 parts of beef, 0.2 parts of compound protease, 0.2 part of flavor protease, 13 parts of salt and 45 parts of water.

[0041]Wherein, the above-mentioned beef fragrance base is prepared from the following components in parts by weight: 0.8 parts of 4-hydroxy-2,5-dimethyl-3(2H) furanone, 4 parts of ethyl maltol, 0.3 parts of Methylcyclopentenolone, 2 parts of 5-hydroxyethyl-4-methyl-thiazole, 1 part of 4-methyl-5-(2-acetoxyethyl)-thiazole, 0.5 parts of cinnamon Leather oil resin, 4 parts of 1% 2-methyl-3-furanthiol, 8 parts of 1% 3-mercapto-2-butanol, 0.6 part of tetrahydrothiophene-3-one, 3 A concentration of 1% anisaldehyde, 2 parts of 1% 3-methylthiopropanal, 0.6 parts of 3-methylthiopropanol, 2 parts of 1% methyl (2-methyl -3-furyl)disulfide, 1 part of 2,3,5-trimethylpyrazine at a concentration of 1%, 0.6 parts of octanoic acid, 6 parts of 12-methyl-tridecanal at a concentration of 1% And 6...

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Abstract

The invention provides high temperature resistance microcapsule beef flavor and a preparation method thereof. The flavor is prepared from the following components in parts by weight: 20-40 parts of beef enzymatic hydrolysate, 0.2-2 parts of beef bone oil, 6-20 parts of arabic gum, 0.5-2 parts of xylose, 0.5-2 parts of hydrolyzed vegetable protein seasoning powder, 2-7 parts of edible salt, 2-5 parts of gourmet powder, 1-3 parts of white sugar, 1-6 parts of beta-cyclodextrine, 0.1-0.4 part of thiamine hydrochloride, 0.1-0.2 part of cinnamon powder, 10-30 parts of maltodextrin, 0.5-5 parts of beef base and 50-60 parts of deionized water. The microcapsule beef flavor has a good embedding effect, slow flavor release and stable and constant flavor quality, has a remarkable application effect inhigh-temperature meat products, and can greatly improve the product quality of the high-temperature meat products. The flavor production equipment is simple and convenient, is simple in operation andlow in production cost, and is suitable for large-scale industrial production.

Description

technical field [0001] The invention belongs to the field of food additives, and relates to flavors for food, in particular to a high-temperature-resistant microcapsule beef 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 mixing type powder flavors that are sensitive to temperature, easy to volatilize and have a short fragrance retention time, large consumption but unsatisfactory effect of increasing flavor and flavor, etc. Therefore, this type of powder flavor is mainly used in low-temperature meat products, Frozen food and other foods with low storage temperature and short shelf life. However, in the process of food processing, the production process o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23P10/30
CPCA23L27/26A23P10/30A23V2002/00A23V2250/5028A23V2250/5112A23V2250/5114A23V2250/548A23V2250/638A23V2300/10
Inventor 周晓茹郭世良徐俊涛陈松王海萍范丽森
Owner LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO
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