Essence base material and preparation method thereof

• Main Authors: BAI WEIDONG, XIAO DONGYUE, ZENG XIAOFANG, YANG JUAN, CHEN PEIWEN
• Format: Patent
• Language: Chinese; English
• Published: 07.05.2024
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the technical field of essence base material processing, and particularly discloses a preparation method of an essence base material with salt-reducing and freshness-increasing effects, a salty essence is prepared by performing Maillard reaction on gamma-glutamyl proteolysis liquid (beef, chicken, peanut meal, peas, tilapia bones and salmon bones) and monosaccharide, and compared with the proteolysis liquid, the salty essence has the advantages that the salt content of the salty essence is reduced, and the taste of the salty essence is improved. The thick taste, the fresh taste and the salty taste of the product are remarkably improved, the overall flavor is remarkably improved, and aroma components such as 2, 5-dimethylpyrazine, 3-ethyl-2, 5-methylpyrazine and 2-acetylfuran are greatly improved. Compared with the traditional salty essence, the product is rich in aromatic substances such as pyrazine, pyridine and the like, is also rich in gamma-glutamyl peptide with the effects of inc