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Flavor-enhancing composition and preparation method and application thereof

An aroma composition and a technology for the composition, applied in the chemical field, can solve the problems of not strong meat aroma, low nutritional value, poor food taste, etc., and achieve the effects of significant freshness enhancement effect, high nutritional value and rich meat aroma.

Pending Publication Date: 2020-09-04
合肥华恒生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing meat-flavored flavor enhancers have the following defects: one is that the raw materials are composed of various materials, the preparation process is complicated, the preparation equipment is expensive, the cost is high, and meat powder needs to be added; The third is that the meat flavor is not strong, the food taste is poor, etc.

Method used

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  • Flavor-enhancing composition and preparation method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0054] The preparation method of embodiment 1 bread, comprises the steps:

[0055] 1) Weigh 180.0g of flour, 20.0g of Chinese yam powder, 30.0g of white granulated sugar and 2.40g of table salt, add 0.6g of xylose dissolved in 120.0g of purified water, and mix it evenly; then add 1.0g of baker’s yeast After dissolving in 20.0mL of purified water yeast solution, mix it evenly, and then ferment it under airtight conditions at 30°C for 90min to make fermented dough;

[0056] 2) Weigh 2.50g of alanine, 0.25g of cysteine ​​and 7.50g of xylose, and dissolve them in 500mL of pure water to obtain an aqueous solution;

[0057] 3) Divide the fermented dough obtained in step 1) into 12 equal parts, knead it into a circle, then apply the aqueous solution prepared in step 2) evenly on the round dough cuts, and ferment for 15 minutes again, Put it in an oven at 180°C and bake for 15 minutes, turn it over every 3 minutes during the baking, and it is ready.

Embodiment 2

[0059] The preparation method of embodiment 2 bread, comprises the steps:

[0060] 1) Weigh 180.0g of flour, 20.0g of Chinese yam powder, 30.0g of white sugar and 2.40g of table salt, add 1.80g of xylose dissolved in 120.0g of purified water, and mix it evenly; then add 1.0g of baker's yeast After dissolving in 20.0mL of purified water yeast solution, mix it evenly, and then ferment it under airtight conditions at 30°C for 90min to make fermented dough;

[0061] 2) Weigh 2.50g of alanine, 0.25g of cysteine ​​and 7.50g of xylose, and dissolve them in 500mL of pure water to obtain an aqueous solution;

[0062] 3) Divide the fermented dough obtained in step 1) into 12 equal parts, knead it into a circle, then apply the aqueous solution prepared in step 2) evenly on the round dough cuts, and ferment for 15 minutes again, Put it in an oven at 180°C and bake for 15 minutes, turn it over every 3 minutes during the baking, and it is ready.

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Abstract

The invention relates to a flavor-enhancing composition and a preparation method and application thereof. The flavor-enhancing composition includes a first composition and a second composition, wherein the first composition is prepared from 20-100 parts of Chinese yam powder and 0.5-2 parts of wood sugar, and the second composition is prepared from 2.5-7.5 parts of alanine, 0.25-0.75 part of cysteine, and 2.5-7.5 parts of wood sugar. The flavor-enhancing composition has the advantages of higher nutritional value, naturalness, safety, strong meat flavor, and delicious taste.

Description

technical field [0001] The invention belongs to the field of chemistry, and in particular relates to a fragrance-increasing composition, a preparation method thereof and an application thereof. Background technique [0002] Flavor enhancers are food flavors that can impart good flavor to food, and have been widely used in the flavoring and flavoring of food and meat products. Meat-flavored flavor enhancers are mainly obtained by using various monomer spices for flavoring, but they have defects such as weak fragrance and poor taste. Natural meat flavor enhancer mainly uses protease to enzymatically hydrolyze meat into precursor reactants such as polypeptides and free amino acids, and then reacts with reducing sugar, amino acids, oils, etc. under heating conditions to generate volatile meat aroma substances. [0003] CN 110584004A discloses a flavoring base material, which is composed of the following components in parts by weight: 0-10 parts of cysteine, 4-6 parts of glutami...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L19/10A23L27/30
CPCA23L27/26A23L27/21A23L27/2052A21D13/22A21D13/28A21D2/366A21D2/181
Inventor 刘树蓬魏兆军章建国刘磊
Owner 合肥华恒生物工程有限公司
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