Flavor-enhancing essence and preparation method thereof

Abstract

The invention discloses a flavor-enhancing essence and a preparation method thereof. The flavor-enhancing essence is yellow, brown or brown powdery solid, has a flavor similar to that of traditional barbecue, and the flavor is kept stable for more than 6 months. The acrylamide content Less than 5mg / kg. The preparation method comprises the following steps: preparation of defatted cake powder enzymatic hydrolyzate, treatment for increasing solubility, microwave-assisted treatment, preparation of spice composite powder, and preparation of flavor-enhancing essence. The preparation method of the present invention uses the enzymatic hydrolyzate of defatted cake powder as raw material, and changes the texture structure by extruding and puffing the enzymatic hydrolyzate of defatted cake powder, thereby increasing the solubility of the raw material. Under the condition of low water activity, microwave-assisted Increasing the intensity of the Maillard reaction makes the prepared flavor-enhancing flavor barbecue rich in flavor, and the flavor can be maintained stably.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a flavor-enhancing essence and a preparation method thereof. Background technique [0002] The complex reaction between reducing sugars in food and amino compounds at a certain temperature is called the Maillard reaction. When the Maillard reaction occurs, a large number of volatile heterocyclic compounds and special volatile flavor substances are produced. It is one of the important sources of food color and aroma. [0003] Seeds of oil crops, such as linseed, peony seeds, walnuts, sunflower seeds, etc., are extracted from oil to leave defatted cake flour. As a by-product of oil extraction, defatted cake flour is often used to process animal feed, defatted cake flour protein The content is very high, using protease hydrolysis, its complex amino acid and short peptide composition can produce a large number of different Maillard products, bringing rich flavor ...

AI Technical Summary

Problems solved by technology

When the water activity is lower than 0.75, the concentration of reactants should be increased as much as possible, but because the flow transfer of reactants is restricted, the intensity of Maillard reaction will be greatly reduced at low water activity, which will affect the overall flavor formation and umami taste of food , strong taste and other characteristics; when the water activity is greater than 0.85, the reactants are diluted and dispersed in the medium, and the Maillard reaction is not easy to occur

The most suitable conditions for the traditional Maillard reaction are when the water activity is 0.75-0.85, and it takes about 2 hours to complete, which will easily lead to an increase in the content of acrylamide, a harmful by-product at the end of the Maillard reaction.

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