CN102578523A - Sauce flavor powder - Google Patents
Sauce flavor powder Download PDFInfo
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- CN102578523A CN102578523A CN2012100254795A CN201210025479A CN102578523A CN 102578523 A CN102578523 A CN 102578523A CN 2012100254795 A CN2012100254795 A CN 2012100254795A CN 201210025479 A CN201210025479 A CN 201210025479A CN 102578523 A CN102578523 A CN 102578523A
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Abstract
The invention discloses a sauce flavor powder. The producing method includes mixing lactose, thiamine hydrochloride, L-glutamic acids and the like with soft water to prepare and obtain flavoring base liquids; homogeneously blending the flavoring base liquids, acid hydrolyzed vegetable protein, yeast extracts and the soft water, then heating the mixture and subjecting the mixture to maillard reaction to obtain group A feed liquid; then homogeneously blending the group A feed liquids, sweet flour paste, soybean paste, spices and the like and preparing group B feed liquids; finally drying and smashing the group B feed liquids to obtain finished products. The sauce flavor powder is of thick and fragrant flavor, preservative-free, convenient for storage and transportation and wide in using.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of flavouring---sauce flavor flavor powder.
Background technology
Dried yellow bean sauce and sweet fermented flour sauce are the flavouring that liked by the common people.Dried yellow bean sauce is to be a kind of flavouring that primary raw material ferments out with soybean and flour, and its color and luster is scarlet, and fragrance is mellow, the sweet aquatic foods that enter the mouth, and aftertaste is enjoyed endless aftertastes, and is to do one of indispensable flavoring of old Noodles with Soy Bean Paste, Beijing Style, stew class.Sweet fermented flour sauce is to have experienced special fermentation process by flour, and its sweet taste is from materials such as the maltose that produces in the sweat, glucose, and delicate flavour decomposes the amino acid that produces from protein, and saline taste then derives from the salt of adding; Sweet fermented flour sauce contains multiple flavor substance and nutrients, and not only flavour is delicious, and can enrich dish nutrition, increases the dish edibility, has the effect that appetizing helps food.But; Dried yellow bean sauce and sweet fermented flour sauce still have some self restriction, as be difficult for storing and consequent transportation inconvenient, because of preservation needs generally to contain in the sauce body anticorrisive agent; Can not be as the outer dusting of some leisure food, it is medium to be not easy to be applied in fast food soup stock bag.In addition, also can't satisfy the dense and bright fragrant growing needs of people to local flavor.
Summary of the invention
Technical problem to be solved by this invention provides a kind of sauce flavor flavor powder, and its local flavor is dense bright fragrant, does not contain anticorrisive agent, stores convenient transportation, and is of many uses.
In order to solve the problems of the technologies described above, the present invention takes following technical scheme:
A kind of sauce flavor flavor powder is characterized in that: makes by following method, by weight,
(a) with 1～10 part of lactose, 0.5～5 part of thiamine hydrochloride, 0.5～5 part in L-glutamic acid; 0.1～1.5 part of ethyl maltol, 0.5～3 part of L-cysteine hydrochloride, 0.5～3 part of DL-methionine; Be heated to 80～110 ℃ of reactions 0.5～3 hour after 10～50 parts of soft water mix, obtain perfume base liquid;
(b) with 10～30 parts of said perfume base liquid; 10～30 parts of acid hydrolysis plant protein powders; After mixing, 10～35 parts of yeast extracts, 10～30 parts of soft water be heated to 50～70 ℃, all dissolving back adjust pH to 4.0～8.0; Be warming up to 100～120 ℃ and carried out Maillard reaction 1.0～5.0 hours, obtain A group feed liquid;
(c) with 20～60 parts of said A group feed liquids, 5～25 parts of sweet fermented flour sauces, 5～25 parts of dried yellow bean sauce; 0.3～3 part of spice, 3～10 parts of salt, 0.1～1.5 part of flavoring agent; Be warming up to 65～90 ℃ after 0.1～0.5 part of flavoring essence mixes, sterilization in 25～60 minutes obtains B group feed liquid to be dried;
(d) said B to be dried group feed liquid is put into vacuum dryer and under 55～85 ℃, carry out vacuum drying 4～12 hours, be cooled to room temperature then, obtain dry thing;
(e) said dry thing is processed into 20～60 order products, the packing of sieving after puddling evenly.
Preferred version is:
(a) with 5 parts of lactose, 3 parts of thiamine hydrochlorides, 3 parts in L-glutamic acid, 1 part of ethyl maltol, 2 parts of L-cysteine hydrochlorides are heated to 100 ℃ of reactions 2 hours after 2 parts of DL-methionine, 40 parts of soft water mix, obtain perfume base liquid;
(b) with 20 parts of said perfume base liquid, 20 parts of acid hydrolysis plant protein powders are heated to 60 ℃ after 30 parts of yeast extracts, 20 parts of soft water mix, and all dissolving back adjust pHs to 6.0 are warming up to 110 ℃ and carried out Maillard reaction 3.0 hours, obtain A group feed liquid;
(c) with 50 parts of said A group feed liquids, 20 parts of sweet fermented flour sauces, 20 parts of dried yellow bean sauce, 2 parts of spices, 8 parts of salt are warming up to 80 ℃ after 1 part of flavoring agent, 0.2 part of flavoring essence mix, and sterilization in 40 minutes obtains B group feed liquid to be dried;
(d) said B to be dried group feed liquid is put into vacuum dryer and under 60 ℃, carry out vacuum drying 8 hours, be cooled to room temperature then, obtain dry thing;
(e) said dry thing is processed into 30 order products, the packing of sieving after puddling evenly.
Beneficial effect of the present invention is: overcome the limitation that the sauce class is used, can be used as outer dusting and the fast food soup stock powder of leisure food etc.; Overcome the sauce class and be difficult for storing the shortcoming of transporting; Do not add anticorrisive agent; Sauce flavor flavor powder is strengthened local flavor on the basis of original dried yellow bean sauce, sweet fermented flour sauce local flavor.Local flavor is denseer, and fragrance is stronger, and a small amount of interpolation can be played good reinforced effects.
The specific embodiment
Among the following embodiment, every part is 1 kilogram.
Embodiment one:
(a) with 1 part of lactose, 0.5 part of thiamine hydrochloride, 0.5 part in L-glutamic acid; 0.1 part of ethyl maltol, 0.5 part of L-cysteine hydrochloride, 0.5 part of DL-methionine; After 10 parts of soft water mixed in the double-deck agitated reactor of stainless steel, interlayer fed and is steam heated to 80 ℃ of reactions 0.5 hour, obtains perfume base liquid;
(b) with 10 parts of said perfume base liquid; 10 parts of acid hydrolysis plant protein powders; 10 parts of yeast extracts; Soft water is put in the double-deck reactor of stainless steel for 10 parts, starts to mix, and interlayer is logical to be steam heated to 50 ℃; After raw material all dissolves; Add edible NaOH or hydrochloric acid adjust pH to 4.0, be warming up to 100 ℃ and carried out Maillard reaction 1.0 hours, reaction is accomplished and is obtained A group feed liquid;
(c) with 20 parts of said A group feed liquids, 5 parts of sweet fermented flour sauces, 5 parts of dried yellow bean sauce; 0.3 part of spice, 3 parts of salt, 0.1 part of flavoring agent; Flavoring essence drops in the double-deck agitated reactor of stainless steel for 0.1 part, starts to mix, and interlayer feeds Steam Heating; Be warming up to 65 ℃, sterilization in 25 minutes obtains B group feed liquid to be dried;
(d) said B to be dried group feed liquid is put into vacuum dryer and under 85 ℃, carried out vacuum drying about 4 hours, obtain dry thing;
(e) said dry thing being machined to 20 order powder-products with the stainless steel pulverizing gets final product.
Embodiment two:
(a) with 10 parts of lactose, 5 parts of thiamine hydrochlorides, 5 parts in L-glutamic acid; 1.5 parts of ethyl maltols, 3 parts of L-cysteine hydrochlorides, 3 parts of DL-methionine; After 50 parts of soft water mixed in the double-deck agitated reactor of stainless steel, logical 110 ℃ of reactions 3 hours that are steam heated to of interlayer obtained perfume base liquid;
(b) with 30 parts of said perfume base liquid, 30 parts of acid hydrolysis plant protein powders, 35 parts of yeast extracts; After mixing, 30 parts of soft water are heated to 70 ℃; All dissolving back adjust pH to 8.0 is warming up to 120 ℃ and carried out Maillard reaction 5.0 hours, and reaction is accomplished and obtained A group feed liquid;
(c) with 60 parts of said A group feed liquids, 25 parts of sweet fermented flour sauces, 25 parts of dried yellow bean sauce, 3 parts of spices, 10 parts of salt are warming up to 90 ℃ after 1.5 parts of flavoring agents, 0.5 part of flavoring essence mix, and sterilization in 60 minutes obtains B group feed liquid to be dried;
(d) said B to be dried group feed liquid is put into vacuum dryer and under 55 ℃, carry out vacuum drying 12 hours, be cooled to room temperature then, obtain dry thing;
(e) said dry thing is processed into 60 order products, the packing of sieving after puddling evenly.
Embodiment three:
(a) with 5 parts of lactose, 3 parts of thiamine hydrochlorides, 3 parts in L-glutamic acid; 1 part of ethyl maltol, 2 parts of L-cysteine hydrochlorides, 2 parts of DL-methionine; Soft water mixes logical 100 ℃ of reactions 2 hours that are steam heated to of back interlayer for 40 parts in the double-deck agitated reactor of stainless steel, obtain perfume base liquid;
(b) with 20 parts of said perfume base liquid, 20 parts of acid hydrolysis plant protein powders, 30 parts of yeast extracts; 20 parts of soft water are heated to 60 ℃ after being blended in the double-deck agitated reactor of stainless steel evenly; All dissolving back adjust pH to 6.0 is warming up to 110 ℃ and carried out Maillard reaction 3 hours, and reaction is accomplished and obtained A group feed liquid;
(c) with 50 parts of said A group feed liquids, 20 parts of sweet fermented flour sauces, 20 parts of dried yellow bean sauce, 2 parts of spices, 8 parts of salt are warming up to 80 ℃ after 1 part of flavoring agent, 0.2 part of flavoring essence mix, and sterilization in 40 minutes obtains B group feed liquid to be dried;
(d) said B to be dried group feed liquid is put into vacuum dryer and under 60 ℃, carry out vacuum drying 8 hours, be cooled to room temperature then, obtain dry thing;
(e) said dry thing is processed into 30 order products, the packing of sieving after puddling evenly.
Embodiment four:
(a) with 3 parts of lactose, 4 parts of thiamine hydrochlorides, 1.5 parts in L-glutamic acid; 0.6 part of ethyl maltol, 1.5 parts of L-cysteine hydrochlorides, 1 part of DL-methionine; Soft water mixes logical 90 ℃ of reactions 1 hour that is steam heated to of back interlayer for 20 parts in the double-deck agitated reactor of stainless steel, obtain perfume base liquid;
(b) with 15 parts of said perfume base liquid, 25 parts of acid hydrolysis plant protein powders, 20 parts of yeast extracts; 15 parts of soft water are heated to 55 ℃ after being blended in the double-deck agitated reactor of stainless steel evenly; All dissolving back adjust pH to 5.0 is warming up to 105 ℃ and carried out Maillard reaction 2 hours, and reaction is accomplished and obtained A group feed liquid;
(c) with 30 parts of said A group feed liquids, 10 parts of sweet fermented flour sauces, 15 parts of dried yellow bean sauce, 1 part of spice, 5 parts of salt are warming up to 70 ℃ after 0.6 part of flavoring agent, 0.3 part of flavoring essence mix, and sterilization in 32 minutes obtains B group feed liquid to be dried;
(d) said B to be dried group feed liquid is put into vacuum dryer and under 70 ℃, carry out vacuum drying 6 hours, be cooled to room temperature then, obtain dry thing;
(e) said dry thing is processed into 40 order products, the packing of sieving after puddling evenly.
Embodiment five:
(a) with 8 parts of lactose, 1.5 parts of thiamine hydrochlorides, 4 parts in L-glutamic acid; 1.2 parts of ethyl maltols, 1 part of L-cysteine hydrochloride, 1.5 parts of DL-methionine; Soft water mixes logical 105 ℃ of reactions 2.5 hours that are steam heated to of back interlayer for 30 parts in the double-deck agitated reactor of stainless steel, obtain perfume base liquid;
(b) with 25 parts of said perfume base liquid, 15 parts of acid hydrolysis plant protein powders, 25 parts of yeast extracts; 25 parts of soft water are heated to 65 ℃ after being blended in the double-deck agitated reactor of stainless steel evenly; All dissolving back adjust pH to 7.0 is warming up to 115 ℃ and carried out Maillard reaction 4 hours, and reaction is accomplished and obtained A group feed liquid;
(c) with 40 parts of said A group feed liquids, 15 parts of sweet fermented flour sauces, 10 parts of dried yellow bean sauce, 2.5 parts of spices, 7 parts of salt are warming up to 85 ℃ after 1.2 parts of flavoring agents, 0.4 part of flavoring essence mix, and sterilization in 50 minutes obtains B group feed liquid to be dried;
(d) said B to be dried group feed liquid is put into vacuum dryer and under 80 ℃, carry out vacuum drying 10 hours, be cooled to room temperature then, obtain dry thing;
(e) said dry thing is processed into 50 order products, the packing of sieving after puddling evenly.
This product and traditional sweet fermented flour sauce, dried yellow bean sauce be the effect contrast in the Braised Spare Ribs in Brown Sauce condiment for instant noodles:
| Sequence number | Title | Consumption (Kg) | Sequence number | Title | Consumption (Kg) |
| 1 | Palm oil | 71 | 10 | Chop balm CBB-AA | 15 |
| 2 | Shallot | 30 | 11 | Black pepper | 0.4 |
| 3 | Pork | 15 | 12 | Sauce flavor flavor powder | 4 |
| 4 | Lard | 10 | 13 | The Pixian County shows lobe sauce | 20 |
| 5 | Capsicum is broken | 1 | 14 | The oil-soluble capsanthin | 0.1 |
| 6 | Ginger | 5 | 15 | Zanthoxylum powder | 0.4 |
| 7 | Garlic | 8 | 16 | Star aniseed powder | 0.2 |
| 8 | The salt powder | 10 | 17 | The fennel seeds powder | 0.6 |
| 9 | The monosodium glutamate powder | 3 | --- | Add up to | 193.7 |
| Sequence number | Title | Consumption (Kg) | Sequence number | Title | Consumption (Kg) |
| 1 | Palm oil | 71 | 10 | Chop balm CBB-AA | 15 |
| 2 | Shallot | 30 | 11 | Black pepper | 0.4 |
| 3 | Pork | 15 | 12 | Sweet fermented flour sauce+dried yellow bean sauce (1: 1) | 10 |
| 4 | Lard | 10 | 13 | Bean paste sauce | 20 |
| 5 | Capsicum is broken | 1 | 14 | The oil-soluble capsanthin | 0.1 |
| 6 | Ginger | 5 | 15 | Zanthoxylum powder | 0.4 |
| 7 | Garlic | 8 | 16 | Star aniseed powder | 0.2 |
| 8 | The salt powder | 10 | 17 | The fennel seeds powder | 0.6 |
| 9 | The monosodium glutamate powder | 3 | --- | Add up to | 199.7 |
Before table (prescription one) for adopting soup blend formula of sauce flavor flavor powder; Back table (prescription two) is for adopting the soup blend formula of sweet fermented flour sauce, dried yellow bean sauce; Other recipe ingredient is all identical with consumption, one carries out for 2% (2 parts of material add 98 parts of water) with prescription two sample and brews filling a prescription, and compares trial test; Have 30 people and participate in comparation and assessment, the statistics of trial test is following:
| Fragrance | The sauce dense degree of distinguishing the flavor of | Freshness | Voluptuousness | Whole flavor coordination property | |
| Prescription one | +++ | ++ | ++ | +++ | ++++ |
| Prescription two | + | + | + | ++ | ++ |
Annotate: "+" expression intensity, "+" multilist more shows that local flavor is good more.
Through above contrast test, can be much better than the effect of traditional sauce in the effect of this sauce flavor flavor powder.
Claims (2)
1. a sauce flavor flavor powder is characterized in that, make by following method, by weight:
(a) with 1～10 part of lactose, 0.5～5 part of thiamine hydrochloride, 0.5～5 part in L-glutamic acid; 0.1～1.5 part of ethyl maltol, 0.5～3 part of L-cysteine hydrochloride, 0.5～3 part of DL-methionine; Be heated to 80～110 ℃ of reactions 0.5～3 hour after 10～50 parts of soft water mix, obtain perfume base liquid;
(b) with 10～30 parts of said perfume base liquid; 10～30 parts of acid hydrolysis plant protein powders; After mixing, 10～35 parts of yeast extracts, 10～30 parts of soft water be heated to 50～70 ℃, all dissolving back adjust pH to 4.0～8.0; Be warming up to 100～120 ℃ and carried out Maillard reaction 1.0～5.0 hours, obtain A group feed liquid;
(c) with 20～60 parts of said A group feed liquids, 5～25 parts of sweet fermented flour sauces, 5～25 parts of dried yellow bean sauce; 0.3～3 part of spice, 3～10 parts of salt, 0.1～1.5 part of flavoring agent; Be warming up to 65～90 ℃ after 0.1～0.5 part of flavoring essence mixes, sterilization in 25～60 minutes obtains B group feed liquid to be dried;
(d) said B to be dried group feed liquid is put into vacuum dryer and under 55～85 ℃, carry out vacuum drying 4～12 hours, be cooled to room temperature then, obtain dry thing;
(e) said dry thing is processed into 20～60 order products, the packing of sieving after puddling evenly.
2. sauce flavor flavor powder as claimed in claim 1 is characterized in that, makes by following method, by weight:
(a) with 5 parts of lactose, 3 parts of thiamine hydrochlorides, 3 parts in L-glutamic acid, 1 part of ethyl maltol, 2 parts of L-cysteine hydrochlorides are heated to 100 ℃ of reactions 2 hours after 2 parts of DL-methionine, 40 parts of soft water mix, obtain perfume base liquid;
(b) with 20 parts of said perfume base liquid, 20 parts of acid hydrolysis plant protein powders are heated to 60 ℃ after 30 parts of yeast extracts, 20 parts of soft water mix, and all dissolving back adjust pHs to 6.0 are warming up to 110 ℃ and carried out Maillard reaction 3.0 hours, obtain A group feed liquid;
(c) with 50 parts of said A group feed liquids, 20 parts of sweet fermented flour sauces, 20 parts of dried yellow bean sauce, 2 parts of spices, 8 parts of salt are warming up to 80 ℃ after 1 part of flavoring agent, 0.2 part of flavoring essence mix, and sterilization in 40 minutes obtains B group feed liquid to be dried;
(d) said B to be dried group feed liquid is put into vacuum dryer and under 60 ℃, carry out vacuum drying 8 hours, be cooled to room temperature then, obtain dry thing;
(e) said dry thing is processed into 30 order products, the packing of sieving after puddling evenly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100254795A CN102578523B (en) | 2012-01-25 | 2012-01-25 | Sauce flavor powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100254795A CN102578523B (en) | 2012-01-25 | 2012-01-25 | Sauce flavor powder |
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| CN102578523A true CN102578523A (en) | 2012-07-18 |
| CN102578523B CN102578523B (en) | 2013-09-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100254795A Active CN102578523B (en) | 2012-01-25 | 2012-01-25 | Sauce flavor powder |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907886A (en) * | 2014-04-01 | 2014-07-09 | 保定味群食品科技股份有限公司 | Vegetarian shrimp meat-flavor seasoning powder |
| CN103907893A (en) * | 2014-04-01 | 2014-07-09 | 保定味群食品科技股份有限公司 | Vegetarian chicken-flavor seasoning powder |
| CN104323207A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Seasoning for noodles served with sauce and making method thereof |
| CN106798296A (en) * | 2017-01-24 | 2017-06-06 | 保定新味康食品配料有限公司 | A kind of vegetarian diet meat flavour albumen toppings and its production technology |
| CN109123600A (en) * | 2018-11-06 | 2019-01-04 | 成都大学 | Fermented type barbecue condiment and preparation method thereof |
| CN112956648A (en) * | 2021-03-10 | 2021-06-15 | 保定海康食品制造有限公司 | Vacuum drying bean paste powder |
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| CN1324215A (en) * | 1998-12-10 | 2001-11-28 | 雀巢制品公司 | Aroma product comprising flavoring compounds |
| CN101238874A (en) * | 2007-02-09 | 2008-08-13 | 天津市纳百山科贸发展有限公司 | Meat flavor fragrant base |
| CN101511207A (en) * | 2006-08-31 | 2009-08-19 | 雀巢产品技术援助有限公司 | A cooking aid composition obtained through thermal processing |
| CN101999625A (en) * | 2009-09-01 | 2011-04-06 | 上海太太乐食品有限公司 | Solid flavoring and preparation process thereof |
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2012
- 2012-01-25 CN CN2012100254795A patent/CN102578523B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1324215A (en) * | 1998-12-10 | 2001-11-28 | 雀巢制品公司 | Aroma product comprising flavoring compounds |
| CN101511207A (en) * | 2006-08-31 | 2009-08-19 | 雀巢产品技术援助有限公司 | A cooking aid composition obtained through thermal processing |
| CN101238874A (en) * | 2007-02-09 | 2008-08-13 | 天津市纳百山科贸发展有限公司 | Meat flavor fragrant base |
| CN101999625A (en) * | 2009-09-01 | 2011-04-06 | 上海太太乐食品有限公司 | Solid flavoring and preparation process thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907886A (en) * | 2014-04-01 | 2014-07-09 | 保定味群食品科技股份有限公司 | Vegetarian shrimp meat-flavor seasoning powder |
| CN103907893A (en) * | 2014-04-01 | 2014-07-09 | 保定味群食品科技股份有限公司 | Vegetarian chicken-flavor seasoning powder |
| CN103907893B (en) * | 2014-04-01 | 2016-06-29 | 保定味群食品科技股份有限公司 | A kind of toppings of vegetarian chicken meat local flavor |
| CN104323207A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Seasoning for noodles served with sauce and making method thereof |
| CN106798296A (en) * | 2017-01-24 | 2017-06-06 | 保定新味康食品配料有限公司 | A kind of vegetarian diet meat flavour albumen toppings and its production technology |
| CN109123600A (en) * | 2018-11-06 | 2019-01-04 | 成都大学 | Fermented type barbecue condiment and preparation method thereof |
| CN109123600B (en) * | 2018-11-06 | 2021-08-03 | 成都大学 | Fermented barbecue sauce seasoning and preparation method thereof |
| CN112956648A (en) * | 2021-03-10 | 2021-06-15 | 保定海康食品制造有限公司 | Vacuum drying bean paste powder |
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| CN102578523B (en) | 2013-09-18 |
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