CN103461926B - Preparation method of high-freshness composite seasoning - Google Patents
Preparation method of high-freshness composite seasoning Download PDFInfo
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- CN103461926B CN103461926B CN201310346885.6A CN201310346885A CN103461926B CN 103461926 B CN103461926 B CN 103461926B CN 201310346885 A CN201310346885 A CN 201310346885A CN 103461926 B CN103461926 B CN 103461926B
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Abstract
The invention discloses a formula of a high-freshness composite seasoning. The formula contains, by weight, 50-60 parts of monosodium glutamate, 10-15 parts of salt, 5-10 parts of a sea-tangle extract, 3-6 parts of a mushroom extract, 3-5 parts of 5'-ribonucleotide, 3-5 parts of a high nucleotide yeast extract, and 6-10 parts of other auxiliary materials. The other auxiliary materials comprise starch, white sugar and rice flour. A preparation method of the high-freshness composite seasoning comprises the following steps: carrying out enzymatic hydrolysis of the sea-tangle and mushrooms, concentrating to obtain a concentrate for later use, crushing the salt and the monosodium glutamate to 120-180 meshes, uniformly stirring all raw materials through an efficient mixer, granulating, drying, cooling, screening, and packaging to obtain the high-freshness composite seasoning. The high-freshness composite seasoning has a delicious taste, a pure fragrance and smooth mouthfeel, the protein content and the amino acid nitrogen content of the high-freshness composite seasoning are higher than that of similar products, the amino acid nitrogen content of the high-freshness composite seasoning is not lower than 4.0g/100g, the protein content of the high-freshness composite seasoning is not lower than 28g/100g, and the high-freshness composite seasoning is mainly used for seasoning in stir-frying, cold mixing and the like, and is an essential seasoning for food cooking.
Description
Technical field
The invention belongs to food processing flavoring and manufacturing technology field thereof, is more particularly the high freshness compound seasoner and the manufacture method thereof that belong to food processing use.
Background technology
Along with the raising of people's living standard and the enhancing of health perception, and the fast development of catering trade and flavouring industry, the color organoleptic requirements of consumer to flavouring is more and more higher.And along with the extensive use of new and high technology, the new product of domestic and international flavouring emerges in large numbers one after another, emerges in an endless stream, and vies with each other for glamour.Continue after chickens' extract, the flavouring of different characteristic has in succession been there is in flavoring industry for the requirement of customers, therefore delicate flavour sauce product needs further research and development badly, to meet needs and the taste demand of people's seasoning life, adapt to the development trend of flavouring diversification of industry, Composite, nutrient laden.
In edible mushroom, mushroom is the strongest in fresh property, polynucleotide material mainly contained by it is more, in addition, also containing Shangri-la Gorge, the moon sweet osmanthus alcohol, the aromatic substance such as guanylic acid, mushroom is made to have strong peat-reek, and sea-tangle has certain delaying senility and antimutagenic effect, be loved by the people, both have become the focus of natural flavouring research and development.Therefore, the enforcement of this product has substantial meaning for raising health of people and the Chinese flavouring industry development of promotion.
This product is according to the market demand, with sea-tangle, mushroom pin is supplementary material, adopt complex enzyme hydrolysis technology to sea-tangle, mushroom delicate flavour material extracts, and make sea-tangle by thermal response technology, mushroom enzymatic hydrolysate delicate flavour is more mellow, suitable amino acid is added in thermal response thing, dextrose plus saccharose, not only generate the extremely strong fragrance component of fragrance, and beautify the color and luster of product, local flavor can be made softer, evenly, and do not add any anticorrisive agent, pigment, the chemical synthesis goods such as essence, and in conjunction with sodium glutamate, the characteristic of flavour nucleotide, develop high freshness compound seasoner, it is nutritious, delicious flavour nature, reach nutrition, healthy, delicious object.
Summary of the invention
The object of the embodiment of the present invention is for the problems referred to above, proposes a kind of high freshness compound seasoner being rich in homoamino acid.
Another object of the embodiment of the present invention is to provide the preparation method of high freshness compound seasoner.
The technical scheme that the embodiment of the present invention is taked to achieve these goals is: monosodium glutamate 50 ~ 60 parts, edible salt 10 ~ 15 parts, Thallus Laminariae (Thallus Eckloniae) extract 5 ~ 10 parts, mushroom class extract 3 ~ 6 parts, flavour nucleotide 3 ~ 5 parts, high nucleotides yeast extract 3 ~ 5 parts, other auxiliary materials 6 ~ 10 parts.
Another technical scheme that the embodiment of the present invention provides is: a kind of preparation method of high freshness flavoring, comprises the following steps:
(1) the processing preparation of Thallus Laminariae (Thallus Eckloniae) extract: select fresh sea-tangle → cleaning → impurity elimination → add appropriate water → colloid mill, wear into pulpous state → add alkali protease by weight or papain carries out enzymolysis, be warming up to middle temperature (45-55 DEG C), enzymolysis 3-5 hour simultaneously.Boil immediately after enzymolysis terminates, maintain 15 minutes → concentrated → homogeneous → Thallus Laminariae (Thallus Eckloniae) extract.
(2) the processing preparation of mushroom class extract: select mushroom pin → cleaning → impurity elimination → add appropriate Water blown → colloid mill, wear into pulpous state → add by weight cellulase and acid protease to carry out enzymolysis and carry out enzymolysis, be warming up to 50 DEG C (± 2), enzymolysis 3-5 hour simultaneously.Boil immediately after enzymolysis terminates, maintain 15 minutes → concentrated → homogeneous → mushroom class extract.
(3) edible salt, monosodium glutamate, other auxiliary material pulverizers are ground into 120 ~ 180 object powder, for subsequent use.
(4) preparation of high freshness compound seasoner: step (1) Thallus Laminariae (Thallus Eckloniae) extract, step (2) mushroom class extract, step (3) salt powder, monosodium glutamate powder, flavour nucleotide, high nucleotides yeast extract, other ingredient powders are added in mixer by proportioning; stir; granulate through granulator, fluid bed is dried, screening machine cools, screen; flavour delicious; fragrance is pure, mouthfeel and suitable high freshness compound seasoner.
The embodiment of the present invention also provides the flavoring prepared according to above-mentioned high freshness compound seasoner preparation method.
The invention has the beneficial effects as follows:
One is that product characteristics are good, and flavour is delicious, and fragrance is pure, mouthfeel and suitable, the content of protein content and amino-acid nitrogen higher than like product, amino-acid nitrogen >=4.0g/100g, protein >=28g/100g, it is nutritious, delicious flavour is natural, reaches nutrition, health, delicious object.。
Two is good in economic efficiency; With the high freshness compound seasoner that sea-tangle, mushroom pin are made for primary raw material, widen the application surface of marine product and agricultural byproducts, increase substantially marine product and agricultural byproducts added value.
Three is applied ranges, and product result of use is good; This product has easy to use, and the flavoring that amount ratio is general is few, can be widely used in the processing such as culinary art, flavouring, soup stock of family, food and drink and enterprise.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but not as a limitation of the invention.
Embodiment 1
Raw material (kilogram) is taken according to following weight:
Monosodium glutamate 50 parts, edible salt 20 parts, Thallus Laminariae (Thallus Eckloniae) extract 8 parts, mushroom class extract 6 parts, flavour nucleotide 3 parts, high nucleotides yeast extract 3 parts, other auxiliary materials 10 parts.
(1) the processing preparation of Thallus Laminariae (Thallus Eckloniae) extract: select fresh sea-tangle → cleaning → impurity elimination → add appropriate water → colloid mill, wear into pulpous state → add alkali protease by weight or papain carries out enzymolysis, be warming up to middle temperature (45-55 DEG C), enzymolysis 3-5 hour simultaneously.Boil immediately after enzymolysis terminates, maintain 15 minutes → concentrated → homogeneous → Thallus Laminariae (Thallus Eckloniae) extract.
(2) the processing preparation of mushroom class extract: select mushroom pin → cleaning → impurity elimination → add appropriate Water blown → colloid mill, wear into pulpous state → add by weight cellulase and acid protease to carry out enzymolysis and carry out enzymolysis, be warming up to 50 DEG C (± 2), enzymolysis 3-5 hour simultaneously.Boil immediately after enzymolysis terminates, maintain 15 minutes → concentrated → homogeneous → mushroom class extract.
(3) edible salt, monosodium glutamate, other auxiliary material pulverizers are ground into 120 ~ 180 object powder, for subsequent use.
(4) preparation of high freshness compound seasoner: step (1) Thallus Laminariae (Thallus Eckloniae) extract, step (2) mushroom class extract, step (3) salt powder, monosodium glutamate powder, flavour nucleotide, high nucleotides yeast extract, other ingredient powders are added in mixer by proportioning; stir; granulate through granulator, fluid bed is dried, screening machine cools, screen; flavour delicious; fragrance is pure, mouthfeel and suitable high freshness compound seasoner.
Embodiment 2
Raw material (kilogram) is taken according to following weight:
Monosodium glutamate 55 parts, edible salt 15 parts, Thallus Laminariae (Thallus Eckloniae) extract 10 parts, mushroom class extract 4 parts, flavour nucleotide 5 parts, high nucleotides yeast extract 3 parts, other auxiliary materials 8 parts.
Preparation method is with embodiment 1.
Embodiment 3
Raw material (kilogram) is taken according to following weight:
Monosodium glutamate 60 parts, edible salt 15 parts, Thallus Laminariae (Thallus Eckloniae) extract 7 parts, mushroom class extract 5 parts, flavour nucleotide 3 parts, high nucleotides yeast extract 4 parts, other auxiliary materials 6 parts.
Preparation method is as embodiment 1.
Above-described embodiment, the just one of the present invention's more preferably detailed description of the invention, the usual change that those skilled in the art carries out within the scope of technical solution of the present invention and replacing all should be included in protection scope of the present invention.
Claims (2)
1. a preparation method for high freshness compound seasoner, is characterized in that: described compound seasoner contains the raw material of following weight parts:
Monosodium glutamate 50 ~ 60 parts, edible salt 10 ~ 15 parts, Thallus Laminariae (Thallus Eckloniae) extract 5 ~ 10 parts, mushroom class extract 3 ~ 6 parts, flavour nucleotide 3 ~ 5 parts, high nucleotides yeast extract 3 ~ 5 parts, other auxiliary materials 6 ~ 10 parts;
It is suddenly as follows that above-mentioned high freshness composite flavouring makes measured step:
(1) the processing preparation of Thallus Laminariae (Thallus Eckloniae) extract: select fresh sea-tangle → cleaning → impurity elimination → add appropriate water → colloid mill, wear into pulpous state → add alkali protease by weight or papain carries out enzymolysis, be warming up to 45-55 DEG C, enzymolysis 3-5 hour simultaneously; Boil immediately after enzymolysis terminates, maintain 15 minutes → concentrated → homogeneous → Thallus Laminariae (Thallus Eckloniae) extract;
(2) the processing preparation of mushroom class extract: select mushroom pin → cleaning → impurity elimination → add appropriate Water blown → colloid mill, wear into pulpous state → add by weight cellulase and acid protease to carry out enzymolysis and carry out enzymolysis, be warming up to 50 ± 2 DEG C, enzymolysis 3-5 hour simultaneously; Boil immediately after enzymolysis terminates, maintain 15 minutes → concentrated → homogeneous → mushroom class extract;
(3) edible salt, monosodium glutamate, other auxiliary material pulverizers are ground into 120 ~ 180 object powder, for subsequent use;
(4) preparation of high freshness compound seasoner: step (1) Thallus Laminariae (Thallus Eckloniae) extract, step (2) mushroom class extract, step (3) salt powder, monosodium glutamate powder, flavour nucleotide, high nucleotides yeast extract, other ingredient powders are added in mixer by proportioning; stir; through granulator granulate, fluid bed dry, screening machine cooling, screening, high freshness compound seasoner.
2. the preparation method of high freshness compound seasoner according to claim 1, it is characterized in that: described compound seasoner contains the raw material of following weight parts: monosodium glutamate 55 parts, edible salt 15 parts, Thallus Laminariae (Thallus Eckloniae) extract 10 parts, mushroom class extract 6 parts, flavour nucleotide 3 parts, high nucleotides yeast extract 5 parts, other auxiliary materials 6 parts.
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| CN201310346885.6A CN103461926B (en) | 2013-08-12 | 2013-08-12 | Preparation method of high-freshness composite seasoning |
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| CN103461926B true CN103461926B (en) | 2015-05-27 |
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| CN104783105A (en) * | 2014-01-20 | 2015-07-22 | 宁夏金岛食品有限公司 | Chafing dish composite seasoning and preparation method thereof |
| CN104839578A (en) * | 2014-02-18 | 2015-08-19 | 宁夏金岛食品有限公司 | Method for treating portulaca oleracea by using taste separation technology |
| CN104286808B (en) * | 2014-10-28 | 2016-08-10 | 威海市桢昊生物技术有限公司 | The preparation method of one main laminaria local flavor seafood condiment |
| CN108157871A (en) * | 2015-01-09 | 2018-06-15 | 天津天绿健科技有限公司 | A kind of pickle preparation method for adding mushroom |
| CN105011237A (en) * | 2015-06-30 | 2015-11-04 | 天津春发生物科技集团有限公司 | Natural laminaria japonica paste preparation method |
| CN105326003A (en) * | 2015-07-22 | 2016-02-17 | 成都百味坊贸易有限公司 | Flavor enhancer and preparation method thereof |
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| CN105795384A (en) * | 2016-03-17 | 2016-07-27 | 大连工业大学 | Preparation method of kelp flavored food and food prepared by preparation method |
| CN107865383A (en) * | 2016-09-26 | 2018-04-03 | 威海红印食品科技有限公司 | The production method of one main laminaria seasoned food |
| CN106509801A (en) * | 2016-10-24 | 2017-03-22 | 汕头市乐美沉香生物科技有限公司 | Making method of extract base powder, and method for making novel agalloch eaglewood vegetal condiment from extract base powder |
| CN107048275A (en) * | 2017-04-24 | 2017-08-18 | 四川五斗米食品开发有限公司 | A kind of bubble green pepper cooking material and preparation method thereof |
| CN107095251A (en) * | 2017-06-30 | 2017-08-29 | 福建亿达食品有限公司 | One main laminaria monosodium glutamate and preparation method thereof |
| CN108260796A (en) * | 2017-12-30 | 2018-07-10 | 连云港康康食品有限公司 | One main laminaria baste and preparation method thereof |
| CN109601955A (en) * | 2019-01-31 | 2019-04-12 | 上海应用技术大学 | A kind of preparation method of grifola frondosus less salt flavouring |
| CN110771848A (en) * | 2019-11-06 | 2020-02-11 | 江南大学 | Preparation method of extremely fresh compound seasoning based on seasoning freshness evaluation |
| CN111165776A (en) * | 2019-12-24 | 2020-05-19 | 福建正味生物科技有限公司 | Compound natural flavor enhancer and preparation process thereof |
| CN112544944A (en) * | 2020-11-19 | 2021-03-26 | 襄阳大山健康食品股份有限公司 | Compound mushroom essence and preparation method thereof |
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