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Preparation method of plant-based concentrated broth

A plant-based and broth technology, which is applied in the field of plant-based concentrated broth preparation, can solve problems such as insufficient mellowness and taste of broth, and achieve the effects of delicious and mellow taste, satisfying dietary needs, and rich and harmonious meat aroma.

Inactive Publication Date: 2019-10-15
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In the prior art, the heat-reactive meat-flavored flavor prepared by using vegetable protein as raw material has strong aroma and low cost, but compared with traditional stewed broth, the mellow taste of the broth is not enough

Method used

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  • Preparation method of plant-based concentrated broth
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  • Preparation method of plant-based concentrated broth

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preparation example Construction

[0038] A method for preparing plant-based concentrated broth, characterized in that it comprises the following steps:

[0039] (1) mixing vegetable protein with water to obtain a mixture;

[0040] The content difference of at least 4 kinds of amino acids in the vegetable protein and the animal protein is within 10%;

[0041] (2) Adding protease to the mixture obtained in step (1), at a temperature of 50-60°C, under natural pH conditions (pH=5-7), after three enzymolysis, the temperature was raised to 85°C to inactivate the enzyme for 10 minutes to obtain Plant protein enzymatic hydrolyzate;

[0042] (3) Add auxiliary materials to the enzymatic hydrolyzate of plant protein obtained in step (2) and mix, heat and react at a temperature of 80-150° C. for 0.5-4 hours to obtain concentrated plant-based broth.

[0043] The vegetable protein in step (1) is not particularly limited, and the vegetable protein is preferably at least one of soybean protein, peanut protein, sunflower pro...

Embodiment 1

[0053] Basic Example 1 A kind of preparation method of chicken-flavored plant-based concentrated broth

[0054] (1) mixing soybean protein, corn protein and peanut protein in a mass ratio of 2:4:4 to obtain vegetable protein;

[0055] (2) Mix the vegetable protein prepared in step (1) with water according to the ratio of solid to liquid at 1:10 to obtain a mixture;

[0056] (3) At a temperature of 50-60°C and a natural pH (5-7), add 0.1-2% trypsin (wt%, mixture) to the mixture prepared in step (2) to enzymatically hydrolyze 0.1- 4h, 0.1-4% papain (wt%, mixture) enzymolysis for 0.5-4h, 0.2-1% flavor protease (wt%, mixture) enzymolysis for 0.1-5h, heat up to 85°C to inactivate the enzyme for 10min, to obtain plant protein enzymatic hydrolyzate ;

[0057] (4) Add auxiliary materials to the enzymatic hydrolyzate of plant protein obtained in step (3) and mix evenly, adjust the pH to 7.5, and react at 80-150°C for 0.5-4h to obtain concentrated plant-based broth, specifically, the ...

Embodiment 2

[0073] Basic Example 2 A method for preparing pork-flavored plant-based concentrated broth

[0074] (1) mixing soybean protein, wheat protein and peanut protein in a mass ratio of 2.5:2.5:5 to obtain vegetable protein;

[0075] (2) Mix the vegetable protein prepared in step (1) with water according to the ratio of solid to liquid at 1:5 to obtain a mixture;

[0076] (3) At a temperature of 50-60°C and a natural pH (5-7), add 0.1-2% trypsin (wt%, mixture) to the mixture prepared in step (2) to enzymatically hydrolyze 0.1- 4h, 0.1-4% papain (wt%, mixture) enzymolysis for 0.5-4h, 0.2-1% flavor protease (wt%, mixture) enzymolysis for 0.1-5h, heat up to 85°C to inactivate the enzyme for 10min, to obtain plant protein enzymatic hydrolyzate ;

[0077] (4) Add auxiliary materials to the enzymatic hydrolyzate of plant protein prepared in step (3), mix well, adjust the pH to 7.5, and react at 80-150°C for 0.5-4h to obtain concentrated plant-based broth, specifically, the plant The pr...

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Abstract

The invention discloses a preparation method of a plant-based concentrated broth. The method comprises the following steps: (1) mixing vegetable protein and water to obtain a mixture, wherein the difference between the contents of at least four amino acids in the vegetable protein and animal protein is within 10 percent; (2) adding protease into the mixture obtained in the step (1), performing enzymolysis for three times, and performing heating to inactivate enzymes so as to obtain plant protein enzymolysis solution, wherein the protein utilization rate is 81-95%; and (3) mixing the plant protein enzymolysis solution obtained in the step (2) with auxiliary materials, and performing heating reaction to obtain the plant-based concentrated broth. Compared with the prior art, the method replaces the animal protein with the vegetable protein as a raw material, and the produced plant-based concentrated broth not only has rich and harmonious meat flavor, but also has delicious and mellow taste, and is similar to stewed broth, thereby meeting the requirements of vegetarian and people with low fat intake.

Description

[0001] This application claims the priority of the previous application submitted to the State Intellectual Property Office of China on July 10, 2019, with the patent application number 2019106180994, and the title of the invention is "a method for preparing plant-based concentrated broth". The entirety of this application is incorporated by reference into this application. technical field [0002] The invention relates to a method for preparing heat-reactive meat essence, in particular to a method for preparing plant-based concentrated broth. Background technique [0003] Heat-reactive meat flavor is a natural food additive or seasoning food, widely used in instant food such as quick-frozen dumplings, instant noodles, ham sausage, hot pot base, etc. Its quality directly affects the flavor quality of food. [0004] Concentrated broth, as a soup-like heat-reactive meat flavor, not only has the aroma and taste of home kitchen stewed broth, but also has a much higher sensory in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21A23L23/10A23L33/00
CPCA23L27/26A23L27/215A23L23/10A23L33/00A23V2002/00A23V2200/262A23V2200/264A23V2200/16A23V2200/15A23V2250/548A23V2250/76A23V2250/5486A23V2250/5488A23V2250/5482
Inventor 谢建春甄大卫谭佳王雅欣
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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