WO2022135189A1 - 一种非肉源浓郁肉风味酵母抽提物及其制备方法 - Google Patents

一种非肉源浓郁肉风味酵母抽提物及其制备方法 Download PDF

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Publication number
WO2022135189A1
WO2022135189A1 PCT/CN2021/137250 CN2021137250W WO2022135189A1 WO 2022135189 A1 WO2022135189 A1 WO 2022135189A1 CN 2021137250 W CN2021137250 W CN 2021137250W WO 2022135189 A1 WO2022135189 A1 WO 2022135189A1
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Prior art keywords
parts
meat
yeast extract
preparation
vegetable oil
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PCT/CN2021/137250
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English (en)
French (fr)
Inventor
李沛
袁奇
覃先武
李库
唐冠群
熊建
李维
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Angel Yeast Co Ltd
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Angel Yeast Co Ltd
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Priority to CA3202018A priority Critical patent/CA3202018A1/en
Priority to US18/268,305 priority patent/US20240074474A1/en
Priority to EP21909186.5A priority patent/EP4268615A4/en
Publication of WO2022135189A1 publication Critical patent/WO2022135189A1/zh
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the field of food additives, in particular to a non-meat source meat rich flavor yeast extract and a preparation method thereof.
  • Yeast extract is extracted from yeast cells by degrading proteins in yeast cells into amino acids and polypeptides, and degrading nucleic acids into nucleotides, and extracting them from yeast cells together with other active ingredients, such as B vitamins, trace elements, etc.
  • the prepared human body can directly absorb and utilize the concentrate of soluble nutrients and flavor substances.
  • yeast extract has three functions of seasoning, nutrition and health care, and has been widely used in instant noodles, meat products, condiments and other industries.
  • Vegetarianism is a kind of food culture, showing the cultural concept of returning to nature, returning to health and protecting the earth's ecological environment. The quietly spreading vegetarian culture makes vegetarian food more and more a global fashion label. Vegetarianism has become a brand-new environmentally friendly and healthy lifestyle. Yeast extract has the aroma of broth, therefore, the market demand of yeast extract with natural high nutrition flavor is increasing with the development of food industry. Although yeast extracts have been reported in the flavoring research, the research on the characteristic meat flavor is not in-depth. The existing research in the thermal reaction flavoring of yeast extracts focuses on the thermal reaction of hydrolyzed animal protein and yeast extracts to generate characteristics. There are few reports on the use of other bulk raw materials for thermal reaction.
  • the general drying method for existing yeast extract products is spray drying, and individual manufacturers use extrusion drying when producing flavored yeast extracts.
  • the high temperature reaction of extrusion and puffing above 130°C has a strong burnt smell (or paste smell); spray drying also has a certain impact on the flavor of the product due to the high drying temperature.
  • one of the purposes of the present invention is to provide a method for preparing a non-meat source rich meat-flavored yeast extract
  • the second purpose of the present invention is to provide a non-meat source prepared by the above-mentioned preparation method
  • the third object of the present invention is to provide an application of the above-mentioned non-meat source rich meat-flavored yeast extract in food
  • a preparation method of a non-meat source rich meat-flavored yeast extract comprising the following steps:
  • step (1) Mix yeast extract, vitamins, amino acids and water, and add reducing sugar as required; (2) Adjust the pH of the mixture in step (1) with a pH adjuster at 4.0-8.0, and stir at a temperature of 80-130°C React for 30-180 minutes to obtain a hot reactant; (3) add edible vegetable oil to the above hot reactant, and add edible salt as required to obtain the material to be dried; (4) vacuum the material to be dried obtained in step (3) Dry, powdery.
  • the yeast extract, water, edible salt and vegetable oil are as follows in parts by weight: 40-90 parts of yeast extract, 1-4 parts of vitamins, 2-8 parts of amino acids, 0-10 parts of reducing sugar, 5-40 parts of water, 0-30 parts of edible salt, 0.1-2 parts of vegetable oil.
  • the yeast extract, water, edible salt and vegetable oil are as follows in parts by weight: 40-60 parts of yeast extract, 1-4 parts of vitamins, 2-8 parts of amino acids, and 5-10 parts of reducing sugars , 10-40 parts of water, 10-30 parts of edible salt, 0.1-2 parts of vegetable oil.
  • the yeast extract is one or more of GU03, KA301, LA00, DLA000 and FYLU48, preferably GU03.
  • the vegetable oil is palm oil and/or sunflower oil.
  • the vitamin is vitamin B1 and/or vitamin C.
  • the amino acid is one or more of L-cysteine, glycine and methionine.
  • the reducing sugar is xylose and/or glucose.
  • the vacuum drying process conditions are: drying temperature of 80-130° C., vacuum degree of 0.05-0.1 MPa, and drying time of 30-180 minutes.
  • the pH adjuster is one or more of citric acid, malic acid, tartaric acid, lactic acid, sodium hydroxide and potassium hydroxide.
  • the present invention also provides a non-meat source rich meat-flavored yeast extract prepared by the above preparation method.
  • the present invention also provides an application of the above non-meat source rich meat-flavored yeast extract in food.
  • the present invention uses yeast extract as the main raw material for Maillard reaction, adds a small amount of vitamins, amino acids and reducing sugars, the formula is simple, and different rich meat flavor characteristics are obtained through the design of different formulas and process conditions (chicken, pork, beef and other flavors) yeast extract, better adapt to the needs of different food fields.
  • yeast extract as the main raw material for Maillard reaction
  • the formula is simple, and different rich meat flavor characteristics are obtained through the design of different formulas and process conditions (chicken, pork, beef and other flavors) yeast extract, better adapt to the needs of different food fields.
  • One of the objectives of the present invention is to provide a preparation method of a non-meat source rich meat-flavored yeast extract.
  • a method for preparing a non-meat source rich meat-flavored yeast extract comprises the following steps: (1) adding the weighed yeast extract, vitamins, amino acids and water into a batching tank and mixing, and Add reducing sugar to the batching tank as required, and then put the mixture into the hot reaction tank; (2, add a pH regulator to the hot reaction tank, adjust the pH at 4.0-8.0, be warming up to 80-130 ° C, and stir the reaction for 30 -180 minutes to obtain the hot reactant; (3) adding vegetable oil to the above hot reactant, and adding edible salt according to taste requirements, stirring and mixing evenly, to obtain the material to be dried; (4) to the dry material obtained in step (3) The material is dried in a vacuum drying equipment, and the dried material is pulverized by a pulverizer and sieved to obtain powder products with different fineness.
  • reducing sugar can be added according to different flavors. For example, when a strong chicken flavor is required, reducing sugar can be omitted.
  • the yeast extract, water, edible salt and vegetable oil are as follows in parts by weight: 40-90 parts of yeast extract, 1-4 parts of vitamins, 2-8 parts of amino acids, 0-10 parts of reducing sugar, 5-40 parts of water, 0-30 parts of edible salt, 0.1-2 parts of vegetable oil.
  • the yeast extract, water, edible salt and vegetable oil are as follows in parts by weight: 40-60 parts of yeast extract, 1-4 parts of vitamins, 2-8 parts of amino acids, and 5-10 parts of reducing sugars , 10-40 parts of water, 10-30 parts of edible salt, 0.1-2 parts of vegetable oil.
  • the yeast extract is one or more of GU03, KA301, LA00, DLA000 and FYLU48, preferably GU03.
  • GU03, KA301, LA00, DLA000 and FYLU48 are the yeast extract series products of Angel Yeast Co., Ltd.
  • the vegetable oil is palm oil and/or sunflower oil.
  • the vitamin is vitamin B1 and/or vitamin C.
  • the amino acid is one or more of L-cysteine, glycine and methionine.
  • the amino acid is one or more of L-cysteine, glycine and methionine.
  • the reducing sugar is xylose and/or glucose.
  • the vacuum drying process conditions are: drying temperature of 80-130° C., vacuum degree of 0.05-0.1 MPa, and drying time of 30-180 minutes.
  • the pH adjuster is one or more of citric acid, malic acid, tartaric acid, lactic acid, sodium hydroxide and potassium hydroxide.
  • the present invention also provides a non-meat source rich meat-flavored yeast extract prepared by the above preparation method.
  • the present invention also provides an application of the above non-meat source rich meat-flavored yeast extract in food.
  • the sensory evaluation method is as follows: Weigh 1 g of the prepared non-meat rich meat-flavored yeast extract, dissolve it in 100 mL of hot water, randomly invite 20 professional sensory evaluators, and establish a list according to the requirements of GB/T13868-2009. In the personal evaluation room, the evaluator will qualitatively describe the samples with numbers through descriptive sensory analysis, first observe the appearance and color of the samples, and then smell their smell to taste their taste.
  • Table 1 shows the source and manufacturer of each component of the non-meat source rich meat-flavored yeast extract of the present invention.
  • the preparation process parameters of the non-meat source rich meat-flavored yeast extract are shown in Table 2.
  • Source Rich Meat Flavored Yeast Extract 1 1.
  • the non-meat-derived rich meat-flavored yeast extract 1 prepared in this Example 1 was yellow, and was evaluated by the sensory assessors, and the product had sufficient umami and strong chicken flavor.
  • the non-meat-derived rich meat-flavored yeast extract 2 prepared in this Example 2 was brown, and was evaluated by the sensory assessors, and the product had sufficient umami and rich beef flavor.
  • Example 3-9 According to the same steps in Example 2, and according to the process conditions listed in Examples 3-9 in Table 2, the operations of Examples 3-9 were carried out to obtain powder non-meat source rich meat-flavored yeast extracts 3- 9.
  • Table 3 shows the sensory evaluation results of the pH adjuster used and the prepared non-meat-derived rich meat-flavored yeast extract.
  • the non-meat source rich meat flavor yeast extract 1 prepared in Example 1 of the present invention was used as a raw material to make chicken topping, and then the chicken topping was added to the potato chips, and the non-meat rich meat flavor yeast was not added.
  • the external sprinkling of the extract was subjected to sensory evaluation analysis, wherein the added amount of the external sprinkling was 7% based on the weight of the potato chips.
  • the preparation method of adding the non-meat source rich meat-flavored yeast extract prepared in Example 1 is as follows: 28g monosodium glutamate, 25g salt, 15g white sugar, 12g starch, 3g chive powder, 2g onion powder, 2g soy sauce powder , 2g glucose, 2g anticaking agent, 1g white pepper powder, 1g garlic powder and 7g non-meat source rich meat flavor yeast extract 1 and mix well, sample number C-1. Substitute the above non-meat-derived rich meat-flavored yeast extract 1 with maltodextrin to obtain a topping without the non-meat-derived rich meat-flavored yeast extract, sample number C-2.
  • the non-meat source rich meat-flavored yeast extract 2 prepared in Example 2 of the present invention was added to the hand-pulled vegetarian meat, and the preparation method was as follows: 100 g of vegetarian meat embryo, 15 g of water, 15 g of chili oil, 3 g of white sugar, 1 g of raw meat were added.
  • the non-meat source rich meat-flavored yeast extract 3 prepared in Example 3 of the present invention was added to the soup, and the preparation method was as follows: 40g of salt, 16g of maltodextrin, 14g of monosodium glutamate, 13.5g of white sugar, and 3.8g of garlic powder were added. , 2.2g of white pepper, 1g of black pepper, 2g of chili powder, 1g of flavored sodium nucleotides, 0.5g of xanthan gum and 6g of non-meat source rich meat flavor yeast extract 3 and mixed well, sample number C-5.

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Abstract

一种非肉源浓郁肉风味酵母抽提物及其制备方法和其在食品中的应用。该酵母提取物制备方法包括以下步骤：将酵母抽提物、维生素、氨基酸水混合，根据需要加入还原糖；用pH调节剂调整混合物pH在4.0-8.0，80-130℃温度下搅拌反应30-180分钟，得到热反应物；向上述热反应物中加入植物油，根据需要加入食用盐，得到待干燥物料；将获得的待干燥物料真空干燥，粉碎。在此制备方法基础上通过不同配方及工艺条件的设计，得到不同浓郁肉风味特征的酵母抽提物，更好地适应了不同食品领域的需求。

Description

一种非肉源浓郁肉风味酵母抽提物及其制备方法 技术领域
本发明涉及食品添加剂领域，具体涉及一种非肉源肉浓郁风味酵母抽提物及其制备方法。
背景技术
酵母抽提物是通过将酵母细胞内蛋白质降解成氨基酸和多肽，核酸降解成核苷酸，并将它们和其它有效成分，如B族维生素、微量元素等一起从酵母细胞中抽提出来，所制得的人体可直接吸收利用、可溶性营养及风味物质的浓缩物。酵母抽提物作为一种食品配料具有调味、营养、保健三大功能，已广泛地应用在方便面、肉制品、调味品等行业中。
素食主义是一种饮食文化的文化，表现出回归自然、回归健康和保护地球生态环境的返朴归真的文化理念。悄然传播的素食文化，使得素食越来越成为一个全球时尚的标签。素食，已经成为一种全新的环保、健康生活方式。酵母抽提物具有肉汤的香味，因此，天然高营养调味的酵母抽提物市场需求量正随着食品工业的发展而不断增加。虽然目前酵母抽提物在风味化研究已经报道，但对特征肉香风味研究不深入，现有研究在酵母抽提物热反应风味化集中在水解动物蛋白与酵母抽提物进行热反应生成特征肉香风味，对利用其它大宗原料进行热反应的研究报道较少。
现有酵母抽提物产品的通用干燥方式为喷雾干燥，个别生产商生产风味型酵母抽提物时采用挤压膨化干燥。其中，挤压膨化在130℃以上的高温反应，带有强烈的焦味(或糊味)；喷雾干燥也由于干燥温度较高，对产品的风味有一定的影响。
发明内容
现有技术存在的问题：缺乏酵母抽提物制备的非肉源浓郁风味酵母抽提物。
针对现有技术存在的不足，本发明的目的之一在于提供一种非肉源浓郁肉风味酵母抽提物的制备方法，本发明的目的之二在于提供一种上述制备方法制备的非肉源浓郁肉风味酵母抽提物，本发明的目的之三在于提供一种上述非肉源浓郁肉风味酵母抽提物在食品中的应用，
本发明解决技术问题所采用的技术方案是：
一种非肉源浓郁肉风味酵母抽提物的制备方法，包括如下步骤：
(1)将酵母抽提物、维生素、氨基酸和水混合，以及根据需要加入还原糖；(2)用pH调节剂调整步骤(1)中混合物pH在4.0-8.0，80-130℃温度下搅拌反应30-180分钟，得到热反应物；(3)向上述热反应物中加入食植物油，以及根据需要加入食用盐，得到待干燥物料；(4)将步骤(3)得到的待干燥物料真空干燥，粉粹。
优选的是，所述酵母抽提物、水、食用盐和植物油按重量份计如下：酵母抽提物40-90份，维生素1-4份，氨基酸2-8，还原糖0-10份，水5-40份，食用盐0-30份，植物油0.1-2份。进一步优选的是，所述酵母抽提物、水、食用盐和植物油按重量份计如下：酵母抽提物40-60份，维生素1-4份，氨基酸2-8，还原糖5-10份，水10-40份，食用盐10-30份，植物油0.1-2份。
优选的是，所述酵母抽提物为GU03、KA301、LA00、DLA000和FYLU48中的一种或两种以上，优选为GU03。
优选的是，所述植物油为棕榈油和/或葵花籽油。
优选的是，所述维生素为维生素B1和/或维生素C。
优选的是，所述氨基酸为L-半胱氨酸、甘氨酸和蛋氨酸的一种或两种以上。
优选的是，所述还原糖为木糖和/或葡萄糖。
优选的是，所述真空干燥的工艺条件为：干燥温度80-130℃，真空度0.05-0.1MPa，干燥时间30-180分钟。
优选的是，所述pH调节剂为柠檬酸、苹果酸、酒石酸、乳酸、氢氧化钠和氢氧化钾中的一种或两种以上。
本发明同时提供一种上述制备方法制备的非肉源浓郁肉味酵母抽提物。
本发明同时还提供一种上述非肉源浓郁肉味酵母抽提物在食品中的应用。
本发明的有益效果：本发明以酵母抽提物为美拉德反应的主要原料，添加少量的维生素、氨基酸和还原糖，配方简单并通过不同配方及工艺条件的设计，得到不同浓郁肉风味特征(鸡肉、猪肉、牛肉等风味)的酵母抽提物，更好地适应了不同食品领域的需求。通过采用真空干燥的方法，更好的保留了热反应所产生的特征香气，且在待干燥物料中加入植物油，干燥过程中产生的粉尘大幅减少。
具体实施方式
本发明的目的之一在于提供一种非肉源浓郁肉风味酵母抽提物的制备方法。
具体而言，一种非肉源浓郁肉风味酵母抽提物的制备方法，包括如下步骤：(1)将称量好的酵母抽提物、维生素、氨基酸和水加入到配料罐中混合，以及根据需要向配料罐中加入还原糖，然后将该混合物投入到热反应罐中；(2向热反应罐中加入pH调节剂，调整pH在4.0-8.0，升温至80-130℃，搅拌反应30-180分钟，得到热反应物；(3)向上述热反应物中加入植物油，以及根据口味需要加入食用盐，搅拌混合均匀，得到待干燥物料；(4)将步骤(3)得到的待干燥物料置于真空干燥设备中干燥，干燥出来的物料经粉碎机粉粹，过筛得到细度不同的粉状产品。
具体来说，根据风味的不同选择加入还原糖，如当需要浓郁鸡肉风味时，可以不加还原糖。
优选的是，所述酵母抽提物、水、食用盐和植物油按重量份计如下：酵母抽提物40-90份，维生素1-4份，氨基酸2-8，还原糖0-10份，水5-40份，食用盐0-30份，植物油0.1-2份。进一步优选的是，所述酵母抽提物、水、食用盐和植物油按重量份计如下：酵母抽提物40-60份，维生素1-4份，氨基酸2-8，还原糖5-10份，水10-40份，食用盐10-30份，植物油0.1-2 份。
优选的是，所述酵母抽提物为GU03、KA301、LA00、DLA000和FYLU48中的一种或两种以上，优选为GU03。其中GU03、KA301、LA00、DLA000和FYLU48为安琪酵母股份有限公司酵母抽提物系列产品。
优选的是，所述植物油为棕榈油和/或葵花籽油。
优选的是，所述维生素为维生素B1和/或维生素C。
优选的是，所述氨基酸为L-半胱氨酸、甘氨酸和蛋氨酸的一种或两种以上。优选的是，
所述还原糖为木糖和/或葡萄糖。
优选的是，所述真空干燥的工艺条件为：干燥温度80-130℃，真空度0.05-0.1MPa，干燥时间30-180分钟。
优选的是，所述pH调节剂为柠檬酸、苹果酸、酒石酸、乳酸、氢氧化钠和氢氧化钾中的一种或两种以上。
本发明同时提供一种上述制备方法制备的非肉源浓郁肉味酵母抽提物。
本发明同时还提供一种上述非肉源浓郁肉味酵母抽提物在食品中的应用。
以下实施例中，感官评价方法如下：称取1g制备的非肉源浓郁肉风味酵母抽提物，用100mL热水溶解，随机邀请专业感官评价员20人，按照GB/T13868-2009要求建立单人品评间，评价员将带有编号的样品通过描述性感官分析对样品进行定性描述，首先观察样品外观色泽，然后闻其气味品尝其口感。
本发明非肉源浓郁肉味酵母抽提物各组分来源及生产厂商见表1。
表1 本发明使用的原料和设备来源
Figure PCTCN2021137250-appb-000001
Figure PCTCN2021137250-appb-000002
实施例中非肉源浓郁肉风味酵母抽提物的制备工艺参数详见表2
表2 本发明非肉源浓郁肉风味酵母抽提物的制备工艺参数
Figure PCTCN2021137250-appb-000003
Figure PCTCN2021137250-appb-000004
实施例1
按表2实施1所示称取74g酵母抽提物GU03、2gL-半胱氨酸、2g甘氨酸3g维生素B1和17g水，加入到配料罐中混合，得到混合物。然后，将该混合物投入热反应罐中，用柠檬酸调pH＝5.5，在115℃条件下热反应40分钟得到热反应产物。之后向以上热反应产物中加入2g棕榈油得到待干燥物料，最后将上述待干燥物料置于真空干燥设备中，在110℃、真空度0.09Mpa条件下干燥60分钟并粉碎，得到粉体非肉源浓郁肉风味酵母抽提物1。
本实施例1制备的非肉源浓郁肉风味酵母抽提物1呈黄色，经感官评测员评价，产品鲜味足，具有浓郁鸡肉风味。
实施例2
按表2实施2所示称取46g酵母抽提物GU03、2gL-半胱氨酸、1.5g维生素C、7g木糖和13g水，加入到配料罐中混合，得到混合物。然后，将该混合物投入热反应罐中，用氢氧化钠调pH＝6.5，在115℃条件下热反应60分钟得到热反应产物。之后向以上热反应产物中加入30g食用盐和0.5g葵花籽油得到待干燥物料，最后将上述待干燥物料置于真空干燥设备中，在125℃、真空度0.08Mpa条件下干燥50分钟并粉碎，得到粉体非肉源浓郁肉风味酵母抽提物2。
本实施例2制备的非肉源浓郁肉风味酵母抽提物2呈棕色，经感官评测员评价，产品鲜味足，具有浓郁牛肉风味。
实施例3-9
按照实施例2中相同的步骤，按照表2实施例3-9中所列出的工艺条件，进行实施例3-9的操作，分别得到粉体非肉源浓郁肉风味酵母抽提物3-9。
其中所用pH调节剂、所制备的非肉源浓郁肉风味酵母抽提物的感官评价结果如表3所示。
表3 实施例3-9评价结果
Figure PCTCN2021137250-appb-000005
Figure PCTCN2021137250-appb-000006
实验例10
将本发明实施例1制备的非肉源浓郁肉风味酵母抽提物1作为原料制成鸡肉外撒料，然后将鸡肉外撒料添加到薯片中，与未添加非肉源浓郁肉风味酵母抽提物的外撒料进行感官评价分析，其中外撒料添加量以薯片重量计为7％。
添加实施例1制备的非肉源浓郁肉风味酵母抽提物的外撒料的制备方法如下：将28g味精、25g食盐、15g白糖、12g淀粉、3g香葱粉、2g洋葱粉、2g酱油粉、2g葡萄糖、2g抗结剂、1g白胡椒粉、1g蒜粉和7g非肉源浓郁肉风味酵母抽提物1混匀，样品编号C-1。将上述非肉源浓郁肉风味酵母抽提物1用麦芽糊精替代得到未添加非肉源浓郁肉风味酵母抽提物的外撒料，样品编号C-2。
实验例11
将本发明实施例2制备的非肉源浓郁肉风味酵母抽提物2添加到手撕素肉中，其制备方法如下：将100g素肉胚、15g水、15g辣椒油、3g白砂糖、1g生抽、1.2g盐、1g卡拉胶、1g辣椒粉、1g花椒粉、0.3g大蒜粉、0.3g生姜粉、0.8g非肉源浓郁肉风味酵母抽提物2和0.4g味精混匀,样品编号C-3，将上述非肉源浓郁肉风味酵母抽提物2用麦芽糊精替代得到未添加非肉源浓郁肉风味酵母抽提物的手撕素肉，样品编号C-4。
实验例12
将本发明实施例3制备的非肉源浓郁肉风味酵母抽提物3添加到汤料中，其制备方法如下：将40g食盐、16g麦芽糊精、14g味精、13.5g白糖、大蒜粉3.8g、白胡椒2.2g、黑胡椒1g、2g辣椒粉、1g呈味核苷酸钠、0.5g黄原胶与6g非肉源浓郁肉风味酵母抽提物3混匀,样品编号C-5。将上述非肉源浓郁肉风味酵母抽提物3用麦芽糊精替代得到未添加非肉源浓郁肉风味酵 母抽提物的汤料，样品编号C-6。然后称取C-5和C-6汤料各1g，用100mL热水溶解，进行感官评价。
随机邀请专业感官评价员20人，按照GB/T13868-2009要求建立单人品评间，评价员将带有编号的实验例10-12的样品通过描述性感官分析对样品的气味、口感进行定性描述，实验结果如表4所示。
表4 实验例1-3实验结果
Figure PCTCN2021137250-appb-000007
通过实验可知，分别在薯片、手撕素肉和汤料等食品中添加本发明所制备非肉源浓郁肉风味酵母抽提物，能够增加食品的浓郁肉香味，产品鲜味足，口感纯正，风味较好。
以上所述，仅是本发明实施的较佳实施例，并非对本发明做任何形式上的限制，凡在本发明的精神和原则之内所做的修改、等同替换和改进等，均需要包含在本发明的保护范围之内。

Claims (12)

  1. 一种非肉源浓郁肉风味酵母抽提物的制备方法，其特征在于，包括如下步骤：
    (1)将酵母抽提物、维生素、氨基酸和水混合，以及根据需要加入还原糖；
    (2)用pH调节剂调整步骤(1)中混合物pH在4.0-8.0，80-130℃温度下搅拌反应30-180分钟，得到热反应物；
    (3)向上述热反应物中加入植物油，以及根据需要加入食用盐，得到待干燥物料；
    (4)将步骤(3)得到的待干燥物料真空干燥，粉粹。
  2. 根据权利要求1所述制备方法，其特征在于，所述酵母抽提物、水、食用盐和植物油按重量份计如下：酵母抽提物40-90份，维生素1-4份，氨基酸2-8，还原糖0-10份，水5-40份，食用盐0-30份，植物油0.1-2份。
  3. 根据权利要求1或2所述制备方法，其特征在于，所述酵母抽提物、水、食用盐和植物油按重量份计如下：酵母抽提物40-60份，维生素1-4份，氨基酸2-8，还原糖5-10份，水10-40份，食用盐10-30份，植物油0.1-2份。
  4. 根据权利要求1-3任一项所述制备方法，其特征在于，所述酵母抽提物为GU03、KA301、LA00、DLA000和FYLU48中的一种或两种以上，优选为GU03。
  5. 根据权利要求1-4任一项所述制备方法，其特征在于，所述植物油为棕榈油和/或葵花籽油。
  6. 根据权利要求1-5任一项所述制备方法，其特征在于，所述维生素为维生素B1和/或维生素C。
  7. 根据权利要求1-6任一项所述制备方法，其特征在于，所述氨基酸为L-半胱氨酸、甘氨酸和蛋氨酸的一种或两种以上。
  8. 根据权利要求1-7任一项所述制备方法，其特征在于，所述还原糖为木糖和/或葡萄糖。
  9. 根据权利要求1-8任一项所述制备方法，其特征在于，所述真空干燥的工艺条件为：干燥温度80-130℃，真空度0.05-0.1MPa，干燥时间30-180分钟。
  10. 根据权利要求1-9任一项所述制备方法，其特征在于，所述pH调节剂为柠檬酸、苹果酸、酒石酸、乳酸、氢氧化钠和氢氧化钾中的一种或两种以上。
  11. 一种根据权利要求1-10任一项所述制备方法制备的非肉源浓郁肉味酵母抽提物。
  12. 权利要求11所述非肉源浓郁肉味酵母抽提物在食品中的应用。
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