Beef-flavor yeast extract and preparation method thereof
A technology of yeast extract and beef, applied in food science, food ingredients as odor modifiers, food ingredients as taste modifiers, etc., can solve the problem of no research report on the characteristic reaction of fat oxidation products
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Embodiment 1
[0027] (1) Beef pretreatment: cut the beef except for fat and connective tissue into small pieces, mix it with water at a ratio of 1:1.5, break it into a pulp with a tissue grinder, pass it through a colloid mill to homogenize it, and place it at 85- Heat water at 90°C for 5 minutes to inactivate enzymes and cool down.
[0028] (2) Enzymolysis: 90 parts of beef pulp, alkaline protease and flavor protease were subjected to two-stage enzymolysis, and the enzymatic hydrolysis temperature was 50°C; the first stage was alkaline protease enzymolysis, the amount of alkaline protease added was 0.1 part, and the The time is 2 hours; the second stage is enzymatic hydrolysis of flavor protease, adding 0.1 part of flavor protease, and holding time for 3 hours.
[0029] (3) Enzyme inactivation: heat the beef enzymatic hydrolyzate in (2) at 90°C for 20 minutes to inactivate the enzyme.
[0030] (4) Butter Oxidation: Heat and melt the butter. When the temperature rises to 160°C, start to pa...
Embodiment 2
[0034] (1) Beef pretreatment: cut the beef except for fat and connective tissue into small pieces, mix it with water at a ratio of 1:1.5, and then use a tissue grinder to crush it into a pulp, pass it through a colloid mill to homogenize it, and place it at 85°C The water area was heated for 10 minutes to inactivate the enzyme and cool down.
[0035] (2) Enzymolysis: 90 parts of beef pulp, alkaline protease, and flavor protease were subjected to two-stage enzymolysis, and the enzymatic hydrolysis temperature was 55°C; the first stage was alkaline protease enzymolysis, and the amount of alkaline protease added was 0.2 parts, and kept warm The time is 2 hours; the second stage is the enzymatic hydrolysis of flavor protease, adding 0.2 part of flavor protease, and the holding time is 3 hours.
[0036] (3) Enzyme inactivation: heat the beef enzymatic hydrolyzate in (2) at 90°C for 25 minutes to inactivate the enzyme.
[0037] (4) Butter Oxidation: Heat and melt the butter. When t...
Embodiment 3
[0041] (1) Beef pretreatment: cut the beef except for fat and connective tissue into small pieces, mix it with water at a ratio of 1:2, crush it into a pulp with a tissue grinder, pass it through a colloid mill to homogenize it, and place it at 90°C The water area was heated for 10 minutes to inactivate the enzyme and cool down.
[0042] (2) Enzymolysis: 100 parts of beef pulp, alkaline protease and flavor protease were subjected to two-stage enzymolysis, the enzymolysis temperature was 55°C, and the time was 4 hours; the first stage was alkaline protease enzymolysis, and the amount of alkaline protease added was 0.2 part, the holding time is 3h; the second stage is enzymolysis of flavor protease, adding 0.2 part of flavor protease, and holding time is 4h.
[0043] (3) Enzyme inactivation: Heat the beef enzymatic hydrolyzate in (2) at 95°C for 25 minutes to inactivate the enzyme.
[0044] (4) Oxidation of butter: heating and melting the butter, when the temperature rises to 1...
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