CN105166839A - Fermented soya bean fried beef-flavored paste flavor and preparation method thereof - Google Patents
Fermented soya bean fried beef-flavored paste flavor and preparation method thereof Download PDFInfo
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Abstract
The present invention discloses a fermented soya bean fried beef-flavored paste flavor. The paste flavor comprises the following components in parts by weight: 8-12 parts of edible salt, 7-14 parts of white granulated sugar, 6-12 parts of monosodium glutamate, 0.3-0.8 part of disodium 5'-Inosinate and disodium 5'-guanylate mixture, 0.3-0.8 part of disodium succinate, 0.2-0.7 part of arginine, 0. 2-0.6 part of glycine, 1-4 parts of glucose, 2-8 parts of yeast extract, 3-9 parts of Haitian light soy sauce, 0.2-0.8 part of garlic powder, 0.3-0.9 part of onion powder, 0.2-0.8 part of ginger powder, 0.1-0.6 part of white pepper powder, 8-12 parts of fermented soya bean powder, 16-25 parts of zymolytic beef extract, 16-24 parts of water, 1-5 parts of modified starch, 0.2-0.5 part of onion oil flavor and 0.5-2.5 parts of fermented soya bean flavors. The paste flavor can maximize the retention of the taste and aroma of fermented soya bean fried beef, and the application of the paste flavor to product processing can maintain a sense of natural kitchen flavor for products, keep aroma for a long time, and promote standardized and large-scale production, and long-term consumption is harmless to the body.
Description
Technical field
The invention belongs to technical field of food additives, be specifically related to fragrant beef-flavouring paste essence of a kind of fermented soya beans, salted or other wise and preparation method thereof.
Background technology
Along with the development of society, the rise of China's science and technology, economy, cultural steady speedup development, the raising of the living standard of people, quality of life and the level of consumption, on the basis of resolving adequate food and clothing, people's idea is from the transformation having thing to have goodies, people start to pursue higher quality of the life, thus require that food is on the basis ensureing nutrition, also will have unique delicious taste.
The features such as the fragrant beef of fermented soya beans, salted or other wise is nutritious with it, unique flavor, delicious food extremely consumer are liked, but because it is that traditional cooking methods modulation forms, when carrying out food industrialization processing and producing in a large number, it is more weak to there is nature kitchen wind transmission sense of taste in its product, can not the large production of standardization on a large scale.
Traditional essence is allocated by the monomer of chemical synthesis to form simultaneously, the impure nature of fragrance, and thermally-stabilised difference, is applied to fragrance remaining time in product short, can produce the bad breath of chemical composition, and long-time a large amount of eating can to healthy generation harm.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art, provides fragrant beef-flavouring paste essence of a kind of fermented soya beans, salted or other wise and preparation method thereof.
In order to achieve the above object, technical scheme provided by the invention is:
The fragrant beef-flavouring paste essence of described fermented soya beans, salted or other wise comprises the component of following weight portion:
Edible salt 8-12 parts, white granulated sugar 7-14 parts, sodium glutamate 6-12 parts, 0.3-0.8 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, dried scallop powder 0.3-0.8 part, arginine 0.2-0.7 part, glycine 0.2-0.6 part, glucose 1-4 parts, yeast extract 2-8 parts, sky, sea light soy sauce 3-9 parts, 0.2-0.8 part, garlic powder, onion powder 0.3-0.9 part, 0.2-0.8 part, ginger powder, white pepper powder 0.1-0.6 part, 8-12 parts, fermented soya bean powder, enzymolysis beef extract 16-25 parts, 16-24 parts, water, converted starch 1-5 parts, 0.2-0.5 part, scallion oil essence, 0.5-2.5 parts, fermented soya bean essence.
In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of Sodium Inosinate and sodium guanylate is 1:(0.8-1.2), be preferably 1:1.
Described garlic powder is 60 order garlic powder, and described ginger powder is 60 order ginger powder, and described white pepper powder is 60 order white pepper powders.
Described scallion oil essence is scallion oil essence AFF-LQ366, and described fermented soya bean essence is fermented soya bean essence AFF-LQ1539.
Described enzymolysis beef extract is commercially available prod, scallion oil essence AFF-LQ366, fermented soya bean essence AFF-LQ1539 produce the commercially available prod provided for Hui Xiang pavilion, Hunan Province Bioisystech Co., Ltd.
The preparation method of the fragrant beef-flavouring paste essence of above-mentioned fermented soya beans, salted or other wise comprises the steps:
(1) by edible salt 8-12 parts, white granulated sugar 7-14 parts, sodium glutamate 6-12 parts, 0.3-0.8 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, dried scallop powder 0.3-0.8 part, arginine 0.2-0.7 part, glycine 0.2-0.6 part, glucose 1-4 parts, yeast extract 2-8 parts, sky, sea light soy sauce 3-9 parts, 0.2-0.8 part, garlic powder, onion powder 0.3-0.9 part, 0.2-0.8 part, ginger powder, white pepper powder 0.1-0.6 part, 8-12 parts, fermented soya bean powder, enzymolysis beef extract 16-25 parts, water 8-12 parts of input reactors,
(2), after reactor being warming up to 95 DEG C, temperature controls at 95 DEG C-100 DEG C, sustained response 0.5-1h, preferred 0.5h;
(3), after reaction terminates, in reactor, add converted starch 1-5 parts, 8-12 parts, water, be adjusted to paste, be then cooled to less than 60 DEG C;
(4) in reactor, add 0.2-0.5 part, scallion oil essence, 0.5-2.5 parts, fermented soya bean essence, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, obtain the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise.
Compared with prior art, beneficial effect of the present invention is:
(1) the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise of the present invention take wholefood as raw material, application zymolysis technique combines with Mei Lade biochemical reaction technology the natural additive for foodstuff produced, it has natural sense of taste and the fragrance of the fragrant beef of fermented soya beans, salted or other wise, can keep taste and the fragrance of the fragrant beef of fermented soya beans, salted or other wise to greatest extent.Be applied in leisure food, make the natural feature fragrance of finished product obvious, overall fragrance is coordinated, mellow in taste, and heat-resisting quantity is strong.
(2) the present invention has passed on the elite technology that traditional-handwork makes the fragrant beef of fermented soya beans, salted or other wise while industrialization large-scale production, makes the fragrant beef-flavouring of fermented soya beans, salted or other wise obtain production regularization, industrialization, standardization.
(3) what the present invention adopted is wholefood is raw material, the natural additive for foodstuff that the production technology that application zymolysis technique combines with Mei Lade biochemical reaction technology is produced, long-term edible harmless to health.
Invention provides a kind of natural sense of taste and the fragrance with the fragrant beef of fermented soya beans, salted or other wise, the taste of the fragrant beef of fermented soya beans, salted or other wise and the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise of fragrance can be kept to greatest extent, be applied to converted products, the natural kitchen local flavor sense of product, fragrance remaining time can be kept long, the large production of energy standardization, and long-term edible harmless to health.
Detailed description of the invention
Below to produce the fragrant beef-flavouring paste essence of 100kg fermented soya beans, salted or other wise, set forth the present invention further.
embodiment 1
The fragrant beef-flavouring paste essence of 100kg fermented soya beans, salted or other wise comprises the component of following weight:
Mixture 0.5kg, the dried scallop powder 0.3kg of edible salt 10kg, white granulated sugar 10kg, sodium glutamate 10kg, 5'-inosinic acid disodium and 5'-Sodium guanylate, arginine 0.5kg, glycine 0.5kg, glucose 3kg, yeast extract 5kg, extra large sky light soy sauce 5kg, garlic powder 60 order 0.5kg, onion powder 60 order 0.5kg, ginger powder 60 order 0.2kg, white pepper powder 60 order 0.2kg, fermented soya bean powder 10kg, enzymolysis beef extract 20kg, water 20kg; Converted starch 3kg, scallion oil essence AFF-LQ3660.3kg, fermented soya bean essence AFF-LQ15390.5kg; In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of Sodium Inosinate and sodium guanylate is 1:1;
The method of producing the fragrant beef-flavouring paste essence of 100kg fermented soya beans, salted or other wise comprises the following steps:
(1) following 16 kinds of raw materials are dropped into reactor:
Mixture 0.5kg, the dried scallop powder 0.3kg of edible salt 10kg, white granulated sugar 10kg, sodium glutamate 10kg, 5'-inosinic acid disodium and 5'-Sodium guanylate, arginine 0.5kg, glycine 0.5kg, glucose 3kg, yeast extract 5kg, extra large sky light soy sauce 5kg, garlic powder 60 order 0.5kg, onion powder 60 order 0.5kg, ginger powder 60 order 0.2kg, white pepper powder 60 order 0.2kg, fermented soya bean powder 10kg, enzymolysis beef extract 20kg, water 10kg; In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of Sodium Inosinate and sodium guanylate is 1:1;
(2) be warming up to 95 DEG C and start clock reaction, temperature controls at 95 DEG C of-100 DEG C of lasting 0.5h;
(3), after reaction terminates, drop into converted starch 3kg, water 10kg, be adjusted to paste, start to be cooled to less than 60 DEG C;
(4) in reactor, add scallion oil essence AFF-LQ3660.3kg, fermented soya bean essence AFF-LQ15390.5kg, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, put in storage.
embodiment 2
The fragrant beef-flavouring paste essence of 100kg fermented soya beans, salted or other wise comprises the component of following weight:
Mixture 0.8kg, the dried scallop powder 0.5kg of edible salt 8kg, white granulated sugar 8kg, sodium glutamate 12kg, 5'-inosinic acid disodium and 5'-Sodium guanylate, arginine 0.3kg, glycine 0.4kg, glucose 2kg, yeast extract 8kg, extra large sky light soy sauce 6kg, garlic powder 60 order 0.8kg, onion powder 60 order 0.6kg, ginger powder 60 order 0.3kg, white pepper powder 60 order 0.3kg, fermented soya bean powder 12kg, enzymolysis beef extract 22kg, water 15kg; Converted starch 2kg, scallion oil essence AFF-LQ3660.2kg, fermented soya bean essence AFF-LQ15390.8kg; In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:1;
The method of producing the fragrant beef-flavouring paste essence of 100kg fermented soya beans, salted or other wise comprises the following steps:
(1) following 16 kinds of raw materials are dropped into reactor:
Mixture 0.8kg, the dried scallop powder 0.5kg of edible salt 8kg, white granulated sugar 8kg, sodium glutamate 12kg, 5'-inosinic acid disodium and 5'-Sodium guanylate, arginine 0.3kg, glycine 0.4kg, glucose 2kg, yeast extract 8kg, extra large sky light soy sauce 6kg, garlic powder 60 order 0.8kg, onion powder 60 order 0.6kg, ginger powder 60 order 0.3kg, white pepper powder 60 order 0.3kg, fermented soya bean powder 12kg, enzymolysis beef extract 22kg, water 8kg; In the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:1;
(2) be warming up to 95 DEG C and start clock reaction, temperature controls at 95 DEG C of-100 DEG C of lasting 0.5h;
(3), after reaction terminates, drop into converted starch 2kg, water 7kg, be adjusted to paste, start to be cooled to less than 60 DEG C;
(4) in reactor, add scallion oil essence AFF-LQ3660.2kg, fermented soya bean essence AFF-LQ15390.8kg, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, put in storage.
embodiment 3 is for the evaluation of the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise described in embodiment 1 or 2
One, the evaluation of fragrance and mouthfeel:
Through company biotechnology research technical staff 15 people, market department 30 people has carried out fragrance and mouthfeel comparative evaluation to applying the fragrant beef of fermented soya beans, salted or other wise that fermented soya beans, salted or other wise of the present invention fragrant beef-flavouring paste essence makes with the fermented soya beans, salted or other wise perfume beef adopting traditional cooking methods cook.
The fragrant Beef flavor of fermented soya beans, salted or other wise adopting the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise of the present invention to make is naturally true to nature, the taste fragrant beef of the natural pure fermented soya beans, salted or other wise with adopting traditional cooking methods to cook no significant difference in fragrance, mouthfeel and the local flavor sense of natural kitchen.
Two, the evaluation of fragrance and heat-resistant stable:
Fragrance in the dried bean curd product lain fallow of the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise of the present invention and traditional flavor application and heat-resistant stable comparative evaluation.
The snack dried bean curd that the common traditional essence of 1 application is produced, the fragrant beef-flavouring of fermented soya beans, salted or other wise is not obvious, the light and slightly assorted taste of fragrance, and mouthfeel is thin, and aftertaste is poor;
The snack dried bean curd that the fragrant beef-flavouring paste essence of 2 application fermented soya beans, salted or other wise of the present invention is produced, the fragrant beef-flavouring of fermented soya beans, salted or other wise is true to nature strong, and mellow in taste, aftertaste is full.
Three, the evaluation of fragrance and heat-resistant stable:
Fragrance in the dry jerky products that lies fallow of the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise of the present invention and traditional flavor application and heat-resisting quantity comparative evaluation.
(1) the leisure dried beef utilizing common traditional essence to produce, the fragrant Beef flavor of fermented soya beans, salted or other wise is very light, and is mingled with ox fishy smell, and fragrance loss is comparatively large, without aftertaste;
(2) utilize the leisure dried beef that the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise of the present invention is produced, the fragrant Beef flavor of fermented soya beans, salted or other wise is obviously true to nature, and without fishy smell and assorted taste, fragrance does not lose or very little, and mellow in taste, aftertaste is full.
In summary, the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise of the present invention inherits the elite technology of traditional fabrication, and fragrance between the two and mouthfeel are without obvious difference, and energy is standardized production in a large number; The fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise of the present invention is more high temperature resistant than common traditional essence, and Heat stability is good, mouthfeel is abundant, and end taste is full.
Claims (5)
1. the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise, is characterized in that, the fragrant beef-flavouring paste essence of described fermented soya beans, salted or other wise comprises the component of following weight portion:
Edible salt 8-12 parts, white granulated sugar 7-14 parts, sodium glutamate 6-12 parts, 0.3-0.8 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, dried scallop powder 0.3-0.8 part, arginine 0.2-0.7 part, glycine 0.2-0.6 part, glucose 1-4 parts, yeast extract 2-8 parts, sky, sea light soy sauce 3-9 parts, 0.2-0.8 part, garlic powder, onion powder 0.3-0.9 part, 0.2-0.8 part, ginger powder, white pepper powder 0.1-0.6 part, 8-12 parts, fermented soya bean powder, enzymolysis beef extract 16-25 parts, 16-24 parts, water, converted starch 1-5 parts, 0.2-0.5 part, scallion oil essence, 0.5-2.5 parts, fermented soya bean essence.
2. the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise as claimed in claim 1, it is characterized in that, in the mixture of described 5'-inosinic acid disodium and 5'-Sodium guanylate, the part by weight of 5'-inosinic acid disodium and 5'-Sodium guanylate is 1:(0.8-1.2).
3. the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise as claimed in claim 1, it is characterized in that, described garlic powder is 60 order garlic powder, and described ginger powder is 60 order ginger powder, and described white pepper powder is 60 order white pepper powders.
4. the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise as claimed in claim 1, it is characterized in that, described scallion oil essence is scallion oil essence AFF-LQ366, and described fermented soya bean essence is fermented soya bean essence AFF-LQ1539.
5., as right wants the preparation method of the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise as described in 1 to 4 any one, it is characterized in that, described method comprises the steps:
(1) by edible salt 8-12 parts, white granulated sugar 7-14 parts, sodium glutamate 6-12 parts, 0.3-0.8 part, the mixture of 5'-inosinic acid disodium and 5'-Sodium guanylate, dried scallop powder 0.3-0.8 part, arginine 0.2-0.7 part, glycine 0.2-0.6 part, glucose 1-4 parts, yeast extract 2-8 parts, sky, sea light soy sauce 3-9 parts, 0.2-0.8 part, garlic powder, onion powder 0.3-0.9 part, 0.2-0.8 part, ginger powder, white pepper powder 0.1-0.6 part, 8-12 parts, fermented soya bean powder, enzymolysis beef extract 16-25 parts, water 8-12 parts of input reactors,
(2), after reactor being warming up to 95 DEG C, temperature controls at 95 DEG C-100 DEG C, sustained response 0.5-1h;
(3), after reaction terminates, in reactor, add converted starch 1-5 parts, 8-12 parts, water, be adjusted to paste, be then cooled to less than 60 DEG C;
(4) in reactor, add 0.2-0.5 part, scallion oil essence, 0.5-2.5 parts, fermented soya bean essence, reactant is crossed colloid mill, make reactant greater homogeneity consistent, filling, obtain the fragrant beef-flavouring paste essence of fermented soya beans, salted or other wise.
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| CN107772415A (en) * | 2017-10-30 | 2018-03-09 | 聊城市新恒基生物科技有限公司 | A kind of beef-flavouring paste essence and preparation method thereof |
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