Development of Preparation of Hydrolyzed Vegetable Protein and Its Application to Produce Thermal Reaction Meat Stock

Yutong WANG; Yin ZHAO; Jian LI; Juan LI; Wenbin DU; Jia TAN; Jianchun XIE

doi:10.13386/j.issn1002-0306.2020060333

Volume 42 Issue 10

May 2021

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Science and Technology of Food Industry > 2021 > 42(10): 396-409. > DOI: 10.13386/j.issn1002-0306.2020060333

WANG Yutong, ZHAO Yin, LI Jian, et al. Development of Preparation of Hydrolyzed Vegetable Protein and Its Application to Produce Thermal Reaction Meat Stock [J]. Science and Technology of Food Industry, 2021, 42(10): 396−409. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060333.

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Development of Preparation of Hydrolyzed Vegetable Protein and Its Application to Produce Thermal Reaction Meat Stock

Beijing Advanced Innovation Center for Food Nutrition and Health,Beijing Laboratory for Food Quality and Safety School of Light Industry, Beijing Technology and Business University, Beijing100048, China

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Received Date: June 28, 2020
Available Online: March 15, 2021

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Abstract

Vegetable proteins have the advantages of widespread resources, multi-variety and low price. In the early years, meat flavorings were produced with thermal reaction meat stock and blending of flavors, where the former of undesirable meat flavor was prepared using hydrolyzed vegetable protein (HVP) as the main raw material. Consequently, up to now hydrolyzed animal protein (HAP) and animal fat have been utilized in preparation of meat stock and the resulted meat flavorings are popularly industrialized therefore due to good meat flavor. However, in recent years with the awareness of health and environmental protection, vegetarian meat flavorings with no materials from animal tissue are favored. Thus preparation of desirable meat flavorings with HVP instead of HAP is becoming a new issue in the flavor and fragrance industry. Technologies of hydrolysis of vegetable protein and preparation of thermal reaction meat stock from HVP along with flavor compounds reported therein were summarized and reviewed in this paper. This review could provide reference for development of meat stock preparation-technology aiming at vegetarian meat flavorings.
- hydrolyzed vegetable protein (HVP),
- acidolysis,
- enzymolysis,
- thermal reaction,
- meat flavorings,
- meat stock

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References (106)

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