CN102960681A - Novel compound seasoning - Google Patents
Novel compound seasoning Download PDFInfo
- Publication number
- CN102960681A CN102960681A CN2012105185325A CN201210518532A CN102960681A CN 102960681 A CN102960681 A CN 102960681A CN 2012105185325 A CN2012105185325 A CN 2012105185325A CN 201210518532 A CN201210518532 A CN 201210518532A CN 102960681 A CN102960681 A CN 102960681A
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- CN
- China
- Prior art keywords
- maltodextrin
- seasoning
- flavouring
- propylhomoserin
- sodium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention provides a novel compound seasoning. The seasoning is mainly formed by mixing potassium glutamate, yeast powder, I+G (nucleus amino acid) and maltodextrin in a certain proportion. The seasoning does not contain substances containing sodion added artificially, can be used for reducing the acceptable daily intake of sodion for people, can be used for reducing the probability for suffering from diseases of hypertension, cardiovascular sclerosis, heart disease and the like.
Description
Technical field
The present invention relates to a kind of NEW TYPE OF COMPOSITE flavouring.
Background technology
Traditional flavouring as existing a large amount of sodium ions in its prescription such as monosodium glutamate, chickens' extract, mainly exists with the sodium chloride form in the chickens' extract, mainly exists with the sodium glutamate form in the monosodium glutamate.When traditional condiment brings fresh goods to people, also cause eating of a large amount of sodium ions, caused ubiquity in the human body on the high side and the phenomenon that the potassium intake is on the low side of the sodium amount of taking the photograph.Such disease problems such as hypertension, cardiovascula arteriosclerosis and heart disease with regard to further having caused the sodium ion excess intake to bring.
In order to solve the above problems, the technical staff has expected reducing the addition of sodium naturally, such as a kind of low sodium salt chicken essence flavouring material of patent of invention (patent No.: mention the sodium chloride part in the chickens' extract 200810130568.X) or all replace with potassium chloride.Although reduced the adding of sodium salt in this patented technology, wherein itself just contain a large amount of sodium ions in a large amount of monosodium glutamates (sodium glutamate) that exist, a large amount of eating can cause the body's sodium amount of taking the photograph on the high side equally.
Therefore develop and a kind ofly can guarantee seasoning function, can reduce again the high-performance flavouring of the intake of sodium, become and be badly in need of the problem that solves.
Summary of the invention
For solving the too high problem of sodium ions content in the flavouring, the invention provides a kind of NEW TYPE OF COMPOSITE flavouring, this purpose compound flavour enhancer mainly comprises potassium glutamate, dusty yeast, I+G(and examines propylhomoserin), maltodextrin.
A kind of NEW TYPE OF COMPOSITE flavoring of the present invention is achieved through the following technical solutions:
Proportioning of the present invention is: potassium glutamate 83-87%, dusty yeast 4-10%, I+G(examine propylhomoserin) 0.5-3%, maltodextrin 5-12%.
Do not contain any pigment and anticorrisive agent in a kind of NEW TYPE OF COMPOSITE flavouring of the present invention.
A kind of NEW TYPE OF COMPOSITE flavouring optimum optimization proportioning of the present invention is: potassium glutamate 85%, dusty yeast 5%, I+G(examines propylhomoserin) 2%, maltodextrin 8%.
A kind of its preparation process of NEW TYPE OF COMPOSITE flavouring is:
1) various materials is crushed to the 40-50 order through materials crusher;
2) each material being added by a certain percentage mixing and blending machine stirred 30-40 minute;
3) carry out granulation with comminutor;
4) vibrated fluidized bed adjusting temperature 90-100 degree is dried;
5) sieve packing.
The purpose compound flavour enhancer that the present invention relates to, it is compared with other flavorings artificially not add and contains the sodium ion material, can reduce the intake of the daily sodium ion of people, reduces the probability of diseases such as suffering from hypertension, cardiovascula arteriosclerosis and heart disease.
The specific embodiment
In order better to set forth a kind of NEW TYPE OF COMPOSITE flavouring of the present invention, below the invention will be further described by specific embodiment, but do not limit the present invention in any way.
Embodiment 1
Potassium glutamate, dusty yeast, I+G(are examined propylhomoserin), maltodextrin pulverizes, with potassium glutamate 87%, dusty yeast 6%, I+G(examines propylhomoserin) 2%, maltodextrin 5% ratio mix and blend 35 minutes, comminutor carries out granulation; Vibrated fluidized bed is regulated temperature 95 degree dries; Sieve after the oven dry, be packaged as finished product.
Embodiment 2
Potassium glutamate, dusty yeast, I+G(are examined propylhomoserin), maltodextrin pulverizes, with potassium glutamate 83%, dusty yeast 6%, I+G(examines propylhomoserin) 3%, maltodextrin 8% ratio mix and blend 40 minutes, comminutor carries out granulation; Vibrated fluidized bed is regulated temperature 100 degree dries; Sieve after the oven dry, be packaged as finished product.
Claims (2)
1. a NEW TYPE OF COMPOSITE flavouring comprises potassium glutamate, dusty yeast, I+G(and examines propylhomoserin), maltodextrin, it is characterized in that the flavouring proportioning is: potassium glutamate 83-87%, dusty yeast 4-10%, I+G(examine propylhomoserin) 0.5-3%, maltodextrin 5-12%.
2. a kind of NEW TYPE OF COMPOSITE flavouring according to claim 1 is characterized in that this flavouring optimum optimization proportioning is: potassium glutamate 85%, dusty yeast 5%, I+G(examines propylhomoserin) 2%, maltodextrin 8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105185325A CN102960681A (en) | 2012-12-06 | 2012-12-06 | Novel compound seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105185325A CN102960681A (en) | 2012-12-06 | 2012-12-06 | Novel compound seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102960681A true CN102960681A (en) | 2013-03-13 |
Family
ID=47791337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105185325A Pending CN102960681A (en) | 2012-12-06 | 2012-12-06 | Novel compound seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102960681A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181898A (en) * | 1997-04-16 | 1998-05-20 | 薛勇 | Gourmet powder |
| CN102669621A (en) * | 2012-05-30 | 2012-09-19 | 天津春宇食品配料有限公司 | Spicy powder and preparation method thereof |
-
2012
- 2012-12-06 CN CN2012105185325A patent/CN102960681A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181898A (en) * | 1997-04-16 | 1998-05-20 | 薛勇 | Gourmet powder |
| CN102669621A (en) * | 2012-05-30 | 2012-09-19 | 天津春宇食品配料有限公司 | Spicy powder and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130313 |