Process method for preparing essence from effective components separated and extracted from natural beef

• Main Authors: YANG RUINA, DENG SHIPENG, ZOU AIJUN, WANG HANJIANG, LIU XUN, LYU YANFENG
• Format: Patent
• Language: Chinese; English
• Published: 12.03.2019
• Subjects: CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PERFORMING OPERATIONS; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR RELEVANT APPARATUS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

The invention discloses a process method for preparing essence from effective components separated and extracted from natural beef. The method comprises the steps as follows: taking 2000 parts of beef, 1 part of protease, 1 part of papain, 1 parts of flavor enzyme and 700 parts of water in parts by weight for enzymolysis to obtain an enzymatic hydrolysate; and adding 80 parts of monosaccharide and50 parts of an amino acid source to the obtained enzymatic hydrolysate for a maillard reaction to obtain a maillard reaction product. The appearance and fluidity of the product are improved, the stability of the product is improved, the aroma of the product is more gentle and vivid, the product is more uniform and finer and has better fluidity, the total bacterial count (cfu/g) of the product issmaller than or equal to 10000, and the coliform (MPN/g) is smaller than or equal to 3.6. 本发明公开了种从天然牛肉中分离提取有效成份制备香精的工艺方法，包括以下步骤：按重量份取牛肉2000份、蛋白酶1份、木瓜酶1份、风味酶1份以及水700份进行酶解，得到酶解液；将得到的所述酶解液加入单糖80份和氨基酸源50份进行美拉德反应，得到美拉德反应产物；本发明改善了产品