CN103621969A - 一种马铃薯食品调味料 - Google Patents
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- 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
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Abstract
一种马铃薯油炸食品调味料,该调味料包括以重量份计的麦芽糊精14-16份、白砂糖10-14份、食用盐7-10份、水解植物蛋白6-8份、酱油粉6-8份、洋葱粉6-7份、酵母提取物6-8份、大蒜粉5-6.5份、棕榈油5-6.5份食用香精5-5.5份、二氧化硅4-5.5份、呈味核苷酸二钠4.5-5份、姜黄4-4.5份配制而成。本发明通过大量的试验验证,将上述原料组合在一起,配制成马铃薯油炸食品用调味料,其不但能够烘托食品本身的鲜香味,使其更加诱人,同时采用的原材料中多为能够促进人体健康的成分,保证了食品安全和营养健康。
Description
技术领域
本发明属于调味料领域,具体涉及一种能够使油炸马铃薯油炸食品酥脆和保持原香的调味料。
背景技术
调味料的正确合理使用,能够丰富食物的口味,同时还能提供一些人体需要的营养成分。现有的薯片薯条等食品采用的调味料的品种虽然较多,但其主要注重于口味的多样化, 对调味料的营养成分及其食品的配合没有深入的研究。
发明内容
本发明的目的是针对以上问题,提供一种马铃薯油炸食品调味料,该调味料不仅能够丰富马铃薯油炸食品的口味,还能提供对人体有益的营养物质,同时能够使马铃薯油炸食品散发出去原本的香味。
本发明提供了一种马铃薯油炸食品调味料,该调味料包括以重量份计的麦芽糊精14-16份、白砂糖10-14份、食用盐7-10份、水解植物蛋白6-8份、酱油粉6-8份、洋葱粉6-7份、酵母提取物6-8份、大蒜粉5-6.5份、棕榈油5-6.5份食用香精5-5.5份、二氧化硅4-5.5份、呈味核苷酸二钠4.5-5份、姜黄4-4.5份配制而成。
优选的调味料配方中,包括以重量份计的麦芽糊精15.5份、白砂糖12.5份、食用盐8.3份、水解植物蛋白6.9份、酱油粉6.7份、洋葱粉6.4份、酵母提取物6.2份、大蒜粉5.8份、棕榈油5.75;添加剂“食用香精5.1份、二氧化硅4.8份、呈味核苷酸二钠4.75份、姜黄4.1份配制而成。
为了进一步丰富马铃薯油炸食品的风味,所述调味料中还可添加番茄粉5份,或者加入其他风味的调味粉剂,如牛肉提取物粉剂、孜然粉、海苔粉等等,满足消费者的各种口味需求。
本发明提供的调味料,其中加入了麦芽糊精,麦芽糊精含有大量的多糖类及钙、铁等对人体有益的微量元素及矿物质,能促进人体正常的物质代谢,在调味料中加入麦芽糊精,使得调味料填充效果好,且不易吸潮变质。
调味料中加入的水解植物蛋白主要用于突出马铃薯油炸食品的原香味及鲜美味,抑制其他的不良异味,同时呈现出其本身特有的植物蛋白香气,另外由于水解植物蛋白的氨基酸含量高,接近人体的氨基酸组成,能够强化调味料的营养成份,更利于健康。
在调味料中添加酵母提取物,能够让食品味道醇厚鲜美,酵母含有多种营养元素,能够促进人体生长,增强抵抗疾病的能力,广泛补充身体各部必需的微量元素,同时酵母的细胞壁可以改善人体肠道微生态环境,保证食品安全和营养健康。加入呈味核苷酸二钠可以进一步增强马铃薯油炸食品的鲜香味。
酱油粉酱香浓郁,风味诱人,可作为调香增鲜剂用于该调味料中,增加食品的鲜味。
洋葱粉香味诱人,可增加食物的香味,具有降血糖、降血脂、防癌、抗癌的作用,此外洋葱中的葱蒜辣素还具有抗血小板凝集作用,抵抗血液溶解纤维蛋白凝块降低的作用,从而对预防和治疗心血管病有积极作用。
在原有的调味料中,常添加谷氨酸钠来增加食品的鲜味,但谷氨酸钠对人体没有直接的营养价值,而且食用过多的谷氨酸钠反而会影响人体的健康。在本发明中,通过添加水解植物蛋白、酵母提取物、姜黄、大蒜粉、酱油粉、洋葱粉等来增加马铃薯油炸食品的鲜香味,更加安全健康。
本发明通过大量的试验验证,将上述原料组合在一起,配制成马铃薯油炸食品用调味料,其不但能够烘托食品本身的鲜香味,使其更加诱人,同时采用的原材料中多为能够促进人体健康的成分,保证了食品安全和营养健康。
具体实施方式
下面结合实施例来进一步说明本发明,但本发明要求保护的范围并不局限于实施例表述的范围。
实施例1:
一种马铃薯油炸食品调味料,由麦芽糊精14g、白砂糖14g、食用盐7g、水解植物蛋白6g、酱油粉8g、洋葱粉7g、酵母提取物8g、大蒜粉5g、棕榈油5g食用香精5g、二氧化硅4g、呈味核苷酸二钠5g、姜黄4.5g配制而成。
实施例2:
一种马铃薯油炸食品调味料,由麦芽糊精16g、白砂糖10g、食用盐10g、水解植物蛋白8g、酱油粉6g、洋葱粉6g、酵母提取物6g、大蒜粉6.5g、棕榈油6.5g食用香精5.5g、二氧化硅5.5g、呈味核苷酸二钠4.5g、姜黄4g配制而成。
实施例3:
一种马铃薯油炸食品调味料,由麦芽糊精15.5g、白砂糖12.5g、食用盐8.3g、水解植物蛋白6.9g、酱油粉6.7g、洋葱粉6.4g、酵母提取物6.2g、大蒜粉5.8g、棕榈油5.75;添加剂“食用香精5.1g、二氧化硅4.8g、呈味核苷酸二钠4.75g、姜黄4.1g配制而成。
Claims (3)
1.一种马铃薯油炸食品调味料,其特征在于:该调味料包括以重量份计的麦芽糊精14-16份、白砂糖10-14份、食用盐7-10份、水解植物蛋白6-8份、酱油粉6-8份、洋葱粉6-7份、酵母提取物6-8份、大蒜粉5-6.5份、棕榈油5-6.5份、食用香精5-5.5份、二氧化硅4-5.5份、呈味核苷酸二钠4.5-5份、姜黄4-4.5份配制而成。
2.根据权利要求1所述的马铃薯油炸食品调味料,其特征在于:所述调味料包括以重量份计的麦芽糊精15.5份、白砂糖12.5份、食用盐8.3份、水解植物蛋白6.9份、酱油粉6.7份、洋葱粉6.4份、酵母提取物6.2份、大蒜粉5.8份、棕榈油5.75份、食用香精5.1份、二氧化硅4.8份、呈味核苷酸二钠4.75份、姜黄4.1份配制而成。
3.根据权利要求1所述的马铃薯油炸食品调味料,其特征在于:所述调味料中还可添加番茄粉5份。
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CN107149127A (zh) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | 一种无添加味精复合调味料及其制备方法 |
CN109077287A (zh) * | 2018-08-29 | 2018-12-25 | 增城华栋调味品有限公司 | 一种马铃薯香精基料及马铃薯香精 |
CN110326760A (zh) * | 2019-07-26 | 2019-10-15 | 阿坝州米老头生态农业科技开发有限公司 | 一种紫色马铃薯全粉冲调制品配方及制备方法 |
CN114868787A (zh) * | 2022-05-30 | 2022-08-09 | 杭州衡美食品科技有限公司 | 复合调味粉及其在延长高蛋白饼干保质期中的应用 |
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CN107149127A (zh) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | 一种无添加味精复合调味料及其制备方法 |
CN109077287A (zh) * | 2018-08-29 | 2018-12-25 | 增城华栋调味品有限公司 | 一种马铃薯香精基料及马铃薯香精 |
CN110326760A (zh) * | 2019-07-26 | 2019-10-15 | 阿坝州米老头生态农业科技开发有限公司 | 一种紫色马铃薯全粉冲调制品配方及制备方法 |
CN114868787A (zh) * | 2022-05-30 | 2022-08-09 | 杭州衡美食品科技有限公司 | 复合调味粉及其在延长高蛋白饼干保质期中的应用 |
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