阅读说明：本技术 一种増香底料及其制备工艺 (Fragrance-increasing base material and preparation process thereof ) 是由 扶德华 程丽 于 2019-10-17 设计创作，主要内容包括：本发明的増香底料是根据市场的需求,为食品企业提供一种底味増香的调味料,耐高温,香气自然持久,口感好,能在膨化食品、调味面制品、鱼仔、肉制品、豆制品、拉丝蛋白等产品中使用,应用范围广。同时,其中含有多种营养成分,能够保证健康并且具有保健作用,不含有有害和不健康物质,能够满足不同的消费者的口味需求,制备的膨化食品能够保证好的口感,满足消费者的多种多样的需求,促进膨化制品行业的发展。(The flavor-enhancing base material provided by the invention is a base flavor-enhancing seasoning provided for food enterprises according to market demands, is high-temperature resistant, has natural and lasting flavor, is good in taste, can be used in puffed food, flavored flour products, fish fries, meat products, bean products, wire-drawing proteins and other products, and is wide in application range. Meanwhile, the puffed food contains various nutritional ingredients, can ensure health, has a health-care effect, does not contain harmful and unhealthy substances, can meet the taste requirements of different consumers, can ensure good mouthfeel of the prepared puffed food, meets various requirements of the consumers, and promotes the development of the puffed product industry.)

1. The fragrance-increasing base material is characterized by comprising the following components in parts by weight: 0-10 parts of cysteine, 4-6 parts of glutamic acid, 3-8 parts of glycine, 1.1-1.8 parts of alanine, 1-3 parts of lysine, 0.9-1.3 parts of histidine, 15-7 parts of vitamin B, 23-26 parts of anhydrous glucose, 20-23 parts of D-xylose, 6-8 parts of hydrolyzed vegetable protein, 12-14 parts of yeast powder, 7-10 parts of peptide powder, 5-8 parts of beef powder, 7-11 parts of salt, 0-50 parts of DL methionine and 0-25 parts of corn starch.

2. The flavor-enhancing base material of claim 1, which is prepared from the following components in parts by weight: 10 parts of cysteine, 4 parts of glutamic acid, 8 parts of glycine, 1.1 parts of alanine, 1 part of lysine, 1.2 parts of histidine, 15 parts of vitamin B, 26 parts of anhydrous glucose, 21 parts of D-xylose, 6 parts of hydrolyzed vegetable protein, 13 parts of yeast powder, 7 parts of peptide powder, 5 parts of beef powder and 9 parts of salt.

3. The flavor-enhancing base material of claim 1, which is prepared from the following components in parts by weight: 0.1-1.2 parts of cysteine, 4-6 parts of glutamic acid, 3-7 parts of glycine, 1.1-1.8 parts of alanine, 1-2 parts of lysine, 0.9-1.6 parts of histidine, 10.1-0.5 part of vitamin B, 45-48 parts of anhydrous glucose, 20-40 parts of D-xylose, 0.1-0.5 part of hydrolyzed vegetable protein, 0.1-0.8 part of yeast powder, 0.1-0.5 part of peptide powder, 0.1-1.2 parts of beef powder, 0.5-0.8 part of salt and 21.3-23.1 parts of corn starch.

4. The flavor-enhancing seasoning as claimed in claim 3, which is prepared from the following components in parts by weight: 1.0 part of cysteine, 5 parts of glutamic acid, 6 parts of glycine, 1.6 parts of alanine, 1 part of lysine, 0.9 part of histidine, 10.4 parts of vitamin B, 47 parts of anhydrous glucose, 28 parts of D-xylose, 0.3 part of hydrolyzed vegetable protein, 0.7 part of yeast powder, 0.2 part of peptide powder, 1.1 part of beef powder, 0.7 part of salt and 21.8 parts of corn starch.

5. The fragrance-increasing base material is characterized by comprising the following components in parts by weight: 0.005-0.008 part of cysteine, 0.01-0.04 part of glutamic acid, 0.005-0.007 part of glycine, 0.005-0.009 part of alanine, 0.005-0.007 part of lysine, 0.005-0.006 part of histidine, 0. 10.005-0.010 part of vitamin B, 45-52 parts of anhydrous glucose, 35-50 parts of DL methionine, 0.1-1.0 part of hydrolyzed vegetable protein, 0.1-1.5 parts of yeast powder, 0.1-2.0 parts of peptide powder, 0.1-0.8 part of beef powder, 0.5-2.6 parts of salt and 19-23 parts of corn starch.

6. The flavor-enhancing base material of claim 5, which is prepared from the following components in parts by weight: 0.007 part of cysteine, 0.03 part of glutamic acid, 0.006 part of glycine, 0.007 part of alanine, 0.006 part of lysine, 0.005 part of histidine, 10.006 parts of vitamin B, 48 parts of anhydrous glucose, 38 parts of DL methionine, 1.0 part of hydrolyzed vegetable protein, 0.8 part of yeast powder, 0.9 part of peptide powder, 0.6 part of beef powder, 2.1 parts of salt and 21 parts of corn starch.

7. The preparation process of the flavoring base material is characterized by comprising the following steps:

(1) pretreating, checking whether the raw materials have caking phenomenon, wherein the caking phenomenon needs to be crushed by a crusher for use;

(2) weighing each raw material according to the formula proportion, and sequentially feeding the raw materials according to the weight sequence from more to less; the safe operation is paid attention to in the feeding process, and the feeding amount does not exceed 2/3 of the capacity of the stirrer; when in feeding, whether the raw materials are caked or not is observed, and the caked raw materials are used after being crushed;

(3) after the feeding is finished, starting the stirring pot, controlling the spiral shearing and stirring speed at 50-60 revolutions per minute and controlling the rotating speed of the rotary arm at 2 revolutions per minute; stirring for 15 to 20 minutes;

(4) after stirring and mixing are finished, the aroma-increasing base material is sieved by a 40-60 mesh rotary vibration sieve, and whether the powder is in a natural dispersion state, can flow naturally, has uniform particle fineness, and has natural color and no obvious white points is checked;

(5) weighing 25-30kg of each box;

(6) the label is packed and pasted, the label of the outer box is clear, clean and regular, and the bag opening is tightly tied.

8. The process of claim 7, wherein: in the step (3), the speed of the spiral shearing stirring is controlled at 60 revolutions per minute.

9. The process for preparing the puffed food by the flavor-enhancing base material is characterized by comprising the following steps:

(1) preparing materials: 25-30Kg of flour, 1-3Kg of corn starch, 1-2Kg of corn grits, 1-1.5Kg of rice flour, 180 g of calcium carbonate, 190 g of baking powder, 120 g of salt and 3.5-3.8Kg of water; 80-120 g of flavor enhancing base material;

(2) dough beating: firstly, flour, corn starch, corn grits, rice flour, calcium carbonate and baking powder salt are uniformly mixed with a backing material, and then water is added;

(3) puffing and cutting: the uniformly mixed materials enter a bulking machine, are bulked out according to a set temperature and then enter a cutting machine to be cut into strips or blocks;

(4) frying and deoiling: and after cutting, the blank enters a fryer, and is taken out of the fryer for deoiling and cooling.

10. The process for preparing an expanded food with flavoring agent as set forth in claim 9, wherein the temperature set in the step (3) is 70-75 ℃ in the first zone, 123 ℃ in the second zone and 153 ℃ in the third zone.

Technical Field

The invention relates to an aroma-increasing base material, a processing method thereof and application thereof in preparing puffed products, and belongs to the technical field of seasoning products.

Background

The puffed food is prepared from grains, potatoes or beans as main raw materials by puffing processes such as baking, frying, microwave or extruding, and has a certain puffing degree, and is a snack food with crisp tissue, vivid flavor and various styles. The flavoring raw materials can be applied to the puffed food, and can increase the fragrance and the taste, thereby meeting the requirements of different consumers and occupying the market. However, the flavoring base has the following problems: the raw materials are complex, the preparation process is not simple, the required equipment is expensive, and a plurality of unhealthy and even harmful substances are added for enhancing the fragrance, so that the flavoring agent for enhancing the fragrance is biased by consumers at present, and the flavoring agent cannot be eaten if the flavoring agent cannot be eaten in some cases, so that the health is not influenced. It is urgent in the field of food to solve the above problems, thereby satisfying various tastes of consumers and simultaneously ensuring health.

Meanwhile, aiming at the problem of aroma enhancement, the aroma enhancing raw materials commonly used in foods such as puffed foods, bean products and the like are reaction type meat meal, the meat aroma or the potato aroma or the bread aroma are not strong, the raw materials are not healthy, the prepared puffed foods are poor in taste and low in nutritional value, the aroma is reduced sharply after a high-temperature process, and the loss is serious along with the time. The durability is poor, and the fragrance is unnatural.

Consumers are dissatisfied with the current puffed products, the increasing taste requirements cannot be met, the nutrition and health cannot be guaranteed, the prepared puffed food has poor taste and cannot be trusted by the consumers, and the food industry cannot be well developed. How to promote the development of the puffed product industry is a preoccupation in the field.

Disclosure of Invention

The flavor-enhancing base material provided by the invention is a base flavor-enhancing seasoning provided for food enterprises according to market demands, is high-temperature resistant, has natural and lasting flavor, is good in taste, can be used in puffed food, flavored flour products, fish fries, meat products, bean products, wire-drawing proteins and other products, and is wide in application range. Meanwhile, the puffed food contains various nutritional ingredients, can ensure health, has a health-care effect, does not contain harmful and unhealthy substances, can meet the taste requirements of different consumers, can ensure good mouthfeel of the prepared puffed food, meets various requirements of the consumers, and promotes the development of the puffed product industry.

The seasoning adopts the following technical scheme:

preferably, the fragrance-enhancing base material comprises the following components in parts by weight:

5-10 parts of cysteine, 4-6 parts of glutamic acid, 3-8 parts of glycine, 1.1-1.8 parts of alanine, 1-3 parts of histidine, 0.9-1.3 parts of vitamin B15-7 parts of anhydrous glucose, 23-26 parts of D-xylose, 20-23 parts of hydrolyzed plant protein, 6-8 parts of yeast powder, 12-14 parts of peptide powder, 7-10 parts of beef powder, 5-8 parts of salt, 7-11 parts of salt

Preferably, the fragrance-enhancing base material comprises the following components in parts by weight:

0.1-1.2 parts of cysteine, 4-6 parts of glutamic acid, 3-7 parts of glycine, 1.1-1.8 parts of lysine, 1-4 parts of histidine, 0.9-1.6 parts of vitamin B, 10.1-0.5 part of anhydrous glucose, 45-48 parts of D-xylose, 20-40 parts of hydrolyzed plant protein, 0.1-0.5 part of yeast powder, 0.1-0.8 part of peptide powder, 0.1-0.5 part of beef powder, 0.1-1.2 part of salt, 0.5-0.8 part of corn starch, 21.3-23.1 parts of corn starch

Preferably, the fragrance-enhancing base material comprises the following components in parts by weight:

0.005-0.008 part of cysteine, 0.01-0.04 part of glutamic acid, 0.005-0.007 part of glycine, 0.005-0.009 part of alanine, 0.005-0.007 part of lysine, 0.005-0.006 part of histidine, 0. 10.005-0.010 part of vitamin B, 45-52 parts of anhydrous glucose, 35-50 parts of DL methionine, 0.1-1.0 part of hydrolyzed vegetable protein, 0.1-1.5 parts of yeast powder, 0.1-2.0 parts of peptide powder, 0.1-0.8 part of beef powder, 0.5-2.6 parts of salt and 19-23 parts of corn starch.

Preferably, the fragrance-enhancing base material comprises the following components in parts by weight:

cysteine 5 parts, glutamic acid 4 parts, glycine 3 parts, alanine 1.1 parts, lysine 1 part, histidine 0.9 part, vitamin B16 parts, anhydrous glucose 24 parts, D-xylose 20 parts, hydrolyzed vegetable protein 6 parts, yeast powder 12 parts, peptide powder 7 parts, beef powder 5 parts, salt 7 parts

Preferably, the fragrance-enhancing base material comprises the following components in parts by weight:

cysteine 8 parts, glutamic acid 5 parts, glycine 6 parts, alanine 1.6 parts, lysine 1 part, histidine 1.3 parts, vitamin B17 parts, anhydrous glucose 25 parts, D-xylose 23 parts, hydrolyzed vegetable protein 7 parts, yeast powder 14 parts, peptide powder 10 parts, beef powder 6 parts, salt 9 parts

Preferably, the fragrance-enhancing base material comprises the following components in parts by weight:

cysteine 0.1 part, glutamic acid 4 parts, glycine 3 parts, alanine 1.5 parts, lysine 3 parts, histidine 1.3 parts, vitamin B10.2 parts, anhydrous glucose 45 parts, D-xylose 20 parts, hydrolyzed vegetable protein 0.1 part, yeast powder 0.4 part, peptide powder 0.3 part, beef powder 0.3 part, salt 0.5 part, corn starch 21.6 parts

Preferably, the fragrance-enhancing base material comprises the following components in parts by weight:

cysteine 1.0 part, glutamic acid 5 parts, glycine 6 parts, alanine 1.7 parts, lysine 2 parts, histidine 0.9 part, vitamin B10.3 parts, anhydrous glucose 46 parts, D-xylose 28 parts, hydrolyzed vegetable protein 0.4 part, yeast powder 0.6 part, peptide powder 0.5 part, beef powder 1.2 parts, salt 0.5 part, corn starch 22 parts

Preferably, the fragrance-enhancing base material comprises the following components in parts by weight:

0.005 part of cysteine, 0.01 part of glutamic acid, 0.005 part of glycine, 0.005 part of alanine, 0.005 part of histidine, 0.005 part of vitamin B10.005 part of anhydrous glucose, 45 parts of DL methionine, 35 parts of hydrolyzed vegetable protein, 0.1 part of yeast powder, 0.1 part of peptide powder, 0.2 part of beef powder, 0.5 part of salt and 19 parts of corn starch.

Preferably, the fragrance-enhancing base material comprises the following components in parts by weight:

0.007 parts of cysteine, 0.03 parts of glutamic acid, 0.007 parts of glycine, 0.009 parts of alanine, 0.007 parts of lysine, 0.006 parts of histidine, 50 parts of vitamin B10.010 parts of anhydrous glucose, 50 parts of DL methionine, 1.0 part of hydrolyzed vegetable protein, 1.3 parts of yeast powder, 2.0 parts of peptide powder, 0.8 part of beef powder, 2.6 parts of salt and 21 parts of corn starch.

Due to the adoption of the technical scheme, the invention can achieve the following beneficial effects:

1. in the flavor-enhancing base material, cysteine is a main raw material component for generating meat flavor, histidine is a main raw material component for generating bread flavor, and DL methionine is a main raw material component for generating potato flavor. The inventor finds that the flavor-enhanced base material and the food raw materials generate meat flavor, bread flavor and potato flavor through high-temperature reaction (160-180 ℃).

2. The invention adopts specific components and proportion, can maintain lasting meat fragrance, bread fragrance and potato fragrance, has strong fragrance, contains optimized protein, peptide, inorganic salt, glucose, starch, vitamin and other nutrient components with moderate proportion, and ensures that the puffed flavor-enhancing base material not only has flavor-enhancing effect, but also has health-care function, improves dietary structure and strengthens physique. The proportion of amino acid and vitamin can supplement essential nutrient elements, and achieve good health promotion effect. The preparation of the flavoring bottom material can form a uniform and fine powdery structure, and the flavoring bottom material can react with the puffing substrate thoroughly and controllably in the preparation process of the puffed food, so that the flavoring bottom material has long aroma maintaining time, strong and sharp flavor, crisp mouthfeel and long aftertaste.

3. After amino provided by amino acid is added into saccharide, chemical reaction is carried out at a certain temperature to produce substances with meat fragrance, potato fragrance and bread fragrance, and the substances are generated by chemical reaction at a high temperature to produce fragrance with natural characteristic taste. The ingredients and proportions of the invention and the flavour and duration achieved by the preparation are based on the inventors' discovery of the following facts and phenomena:

smell generated when anhydrous glucose and amino acid are mixed and heated

The preferred embodiment of the present invention uses glucose and optimally selected amino acids as ingredients and incorporates design for health care. The invention can ensure the rich fragrance and the fragrance can be kept for a long time.

4. The preparation process comprises the steps of feeding materials in sequence from more to less in weight, observing whether the raw materials are agglomerated or not when the materials are fed, and finding that the raw materials are agglomerated and crushed to be used, wherein the agglomeration is not existed in the prior art and is a result of long-term practice and research of an inventor, the feeding materials can obtain a result of uniform mixing, and the screening can further ensure that a uniform and fine mixture is obtained, so that the preparation process provides a premise for preparing the texture, appearance, taste and mouthfeel of the puffed product.

5. The preparation process of the puffed product comprises the steps of uniformly mixing flour, corn starch, corn grits, rice flour, calcium carbonate and baking salt with the meat flavor base material, adding water, uniformly stirring, and sequentially adding the materials according to the amount from large to small, so that various material components are stirred more uniformly, and the high-temperature reaction is ensured to be more sufficient and efficient. And the parameters such as the temperature and the time, particularly the temperature of the puffing area and the setting of the oil temperature are parameters specifically set for the composition of the raw materials, and under the parameters, the specific raw materials can be puffed and prepared, so that the method has strong pertinence. The taste, texture, taste and mouthfeel of the puffed product can be further ensured on the premise of the composition of the raw materials, and the two materials jointly achieve the beneficial effects of the puffed product.

Detailed Description