CN103766841B - 一种固态复合调味料及其制造方法 - Google Patents
一种固态复合调味料及其制造方法 Download PDFInfo
- Publication number
- CN103766841B CN103766841B CN201410015823.1A CN201410015823A CN103766841B CN 103766841 B CN103766841 B CN 103766841B CN 201410015823 A CN201410015823 A CN 201410015823A CN 103766841 B CN103766841 B CN 103766841B
- Authority
- CN
- China
- Prior art keywords
- parts
- flavouring agent
- solid union
- manufacture method
- fructus momordicae
- 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.)
- Active
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 35
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 31
- 239000007787 solid Substances 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 8
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 8
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 8
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 7
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 230000002378 acidificating effect Effects 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 239000004376 Sucralose Substances 0.000 claims abstract description 6
- 235000019408 sucralose Nutrition 0.000 claims abstract description 6
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 5
- 229940013618 stevioside Drugs 0.000 claims abstract description 5
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000019202 steviosides Nutrition 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 230000005070 ripening Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000008122 artificial sweetener Substances 0.000 claims description 4
- 235000021096 natural sweeteners Nutrition 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000015076 Shorea robusta Nutrition 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
Abstract
本发明涉及一种固态复合调味料及其制造方法，尤其是以甜味为主的固态复合调味料及其制造方法。本发明的一种固态复合调味料，包括以下重量份的成分：麦芽糊精75份—80份，小麦淀粉0.84份—0.88份，食盐1.82份—1.86份，味精1.45份—1.49份，酸味剂0.47份—0.51份，复合甜味剂16.03‑16.12份，三氯蔗糖0.02份—0.03份，罗汉果糖浆0.24份—0.50份，微晶纤维素0.42份—0.45份。本发明固态复合调味料的甜味来源主要是天然甜味物质海藻糖、甜菊糖、罗汉果糖浆、不仅热量低、甜度高，并且营养丰富，罗汉果糖浆还具有止咳润肺的功效。
Description
技术领域
本发明涉及一种固态复合调味料及其制造方法，尤其是以甜味为主的固态复合调味料及其制造方法。
背景技术
目前甜味剂主要包括天然甜味剂和人工甜味剂。葡萄糖、蔗糖等糖类物质，作为天然甜味剂，也是重要的营养素，但其会迅速增高糖尿病患者的血糖水平和尿糖水平，并且热量高，不适合特定人群食用。而许多人工甜味剂在高浓度时存在苦味或其他异味，或者遇到酸碱等环境会改变化学性质，或者存在容易分解等问题。
发明内容
本发明的目的是提供一种低热量、高甜度的固态复合调味料。
为实现上述目的，本发明采用如下技术方案：一种固态复合调味料，包括以下重量份的成分：麦芽糊精75份—80份，小麦淀粉0.84份—0.88份，食盐1.82份—1.86份，味精1.45份—1.49份，酸味剂0.47份—0.51份，复合甜味剂16.03-16.12份，三氯蔗糖0.02份—0.03份，罗汉果糖浆0.24份—0.50份，微晶纤维素0.42份—0.45份。
优选的，所述复合甜味剂包括天然甜味剂海藻糖11.04份—11.05份；甜菊糖2.19份—2.23份；以及人工甜味剂阿斯巴甜2.80份—2.84份。
优选的，所述固态复合调味料还包括重量份为0.42份—0.45份的微晶纤维素。
一种固态复合调味料的制造方法，包括如下步骤：
a将按比例配好的麦芽糊精、复合甜味剂、味精、食盐加入料车；
b将配比好的小麦淀粉按照1:8的比例溶于水，熟化成浆糊，再分别加入按比例配比的罗汉果糖浆、酸味剂、三氯蔗糖后，再次熟化；
c将再次熟化后的浆糊，经过滤、称量后倒入喷浆桶，备用；
d将a步骤完成后的料车推入沸腾制粒机沸腾预热；
e将c步骤中备好的浆糊向d步骤中预热好的沸腾制粒机内的料车内喷浆同时制粒；
f干燥冷却。
优选的，所述罗汉果糖浆的制备方法为罗汉果破碎后按照1:20浸泡水中1小时以上，再煮沸后，开小蒸汽保温5小时以上，冷却到常温，过滤掉残渣，留浆体。
优选的，所述a步骤中的味精和食盐需经过60目粉碎机粉碎。
优选的，步骤干燥冷却后，再加入微晶纤维素，混合至少3分钟。
本发明有益效果如下：
1、本发明固态复合调味料的甜味来源主要是天然甜味物质海藻糖、甜菊糖、罗汉果糖浆、不仅热量低、甜度高，并且营养丰富，罗汉果糖浆还具有止咳润肺的功效。
2、本发明固态复合调味料是糖尿病、高血压病、冠心病及高脂血症等患者的专用甜昧剂；可作为饮用牛奶、豆浆、咖啡等饮品的优良的低热量的白糖代用品，既甜度较高，又相对无毒副作用。
3、本发明固态复合调味料合理调配甜味、酸味、鲜味和咸味以及罗汉果特殊风味，口感极佳。
附图说明
下面，将结合附图和具体实施方式，进一步对本发明固态复合调味料及其有益技术效果进行详细说明。
图1为本发明固态复合调味料制造方法流程图。
具体实施方式
以下具体实施方式以及附图仅是对本发明的技术方案的示例性说明，而不应当视为本发明的全部或者视为对本发明技术的限定或限制。
下表1为各实施例的配方，均为重量份：
表1
| 实施例1 | 实施例2 | 实施例3 | |
| 麦芽糊精 | 75 | 78 | 80 |
| 小麦淀粉 | 0.88 | 0.86 | 0.84 |
| 食盐 | 1.86 | 1.84 | 1.82 |
| 味精 | 1.49 | 1.47 | 1.45 |
| 柠檬酸 | 0.51 | 0.49 | 0.47 |
| 阿斯巴甜 | 2.84 | 2.82 | 2.80 |
| 甜菊糖 | 2.23 | 2.21 | 2.19 |
| 海藻糖 | 11.05 | 11.05 | 11.04 |
| 罗汉果糖浆 | 0.50 | 0.40 | 0.24 |
| 微晶纤维素 | 0.45 | 0.43 | 0.42 |
以上实施例1-3采用如图1所示的方法制造：
a将按比例配好的麦芽糊精、甜味剂、味精、食盐加入料车，其中味精和食盐先经过60目粉碎机粉碎；
b将配比好的小麦淀粉按照1:8的比例溶于水，熟化成浆糊，再分别加入按比例配比的罗汉果糖浆、酸味剂、三氯蔗糖后，再次熟化。浆体要均匀透亮，无块状；
c将再次熟化后的浆糊，经60目筛过滤、称量后倒入喷浆桶，备用；
d将a步骤完成后的料车推入沸腾制粒机沸腾预热；沸腾机要受热均匀；
e
将c步骤中备好的浆糊向d步骤中预热好的沸腾制粒机内的料车内喷浆同时制粒。喷浆和制粒过程中，会蒸发掉一定水分；
f干燥冷却。再加入微晶纤维素，混合至少3分钟。
其中罗汉果糖浆的制备方法为罗汉果破碎后按照1:20浸泡水中1小时以上，再煮沸后，开小蒸汽保温5小时以上，冷却到常温，60目筛过滤掉残渣，留浆体备用，制备好的罗汉果糖浆需冷藏保存。
Claims (7)
1.一种固态复合调味料，其成分包括以下重量份的成分：
麦芽糊精75份—80份，小麦淀粉0.84份—0.88份，食盐1.82份—1.86份，味精1.45份—1.49份，酸味剂0.47份—0.51份，复合甜味剂16.03-16.12份，三氯蔗糖0.02份—0.03份，罗汉果糖浆0.24份—0.50份；
其中，所述复合甜味剂包括天然甜味剂海藻糖11.04份—11.05份；甜菊糖2.19份—2.23份；以及人工甜味剂阿斯巴甜2.80份—2.84份。
2.根据权利要求1所述的固态复合调味料，其特征在于：所述酸味剂为柠檬酸。
3.根据权利要求1所述的固态复合调味料，其特征在于：还包括重量份为0.42份—0.45份的微晶纤维素。
4.一种权利要求1所述的固态复合调味料的制造方法，包括如下步骤：
a将按比例配好的麦芽糊精、复合甜味剂、味精、食盐加入料车；
b将配比好的小麦淀粉按照1:8的比例溶于水，熟化成浆糊，再分别加入按比例配比的罗汉果糖浆、酸味剂、三氯蔗糖后，再次熟化；
c将再次熟化后的浆糊，经过滤、称量后倒入喷浆桶，备用；
d将a步骤完成后的料车推入沸腾制粒机沸腾预热；
e将c步骤中备好的浆糊向d步骤中预热好的沸腾制粒机内的料车内喷浆同时制粒；
f干燥冷却。
5.根据权利要求4所述的固态复合调味料制造方法，其特征在于：所述罗汉果糖浆的制备方法为罗汉果破碎后按照1:20浸泡水中1小时以上，再煮沸后，开小蒸汽保温5小时以上，冷却到常温，过滤掉残渣，留浆体。
6.根据权利要求4所述的固态复合调味料制造方法，所述a步骤中的味精和食盐需经过60目粉碎机粉碎。
7.根据权利要求4或5所述的固态复合调味料制造方法，其特征在于，在f步骤干燥冷却后，再加入微晶纤维素，混合至少3分钟。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410015823.1A CN103766841B (zh) | 2014-01-14 | 2014-01-14 | 一种固态复合调味料及其制造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410015823.1A CN103766841B (zh) | 2014-01-14 | 2014-01-14 | 一种固态复合调味料及其制造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103766841A CN103766841A (zh) | 2014-05-07 |
| CN103766841B true CN103766841B (zh) | 2016-08-17 |
Family
ID=50559967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410015823.1A Active CN103766841B (zh) | 2014-01-14 | 2014-01-14 | 一种固态复合调味料及其制造方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766841B (zh) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983125A (zh) * | 2017-04-12 | 2017-07-28 | 吴敏浩 | 天然增甜复合调味品及其制备方法和应用以及包含其的制品 |
| CN108936551A (zh) * | 2018-06-19 | 2018-12-07 | 江苏片山食品有限公司 | 一种稀有糖调味品及其制备方法 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101534661A (zh) * | 2006-09-18 | 2009-09-16 | 麦克内尔营养有限公司 | 包含吸湿性胶粘剂和干燥剂的非自由流动性粘结甜味剂组合物 |
| CN101606681A (zh) * | 2009-07-17 | 2009-12-23 | 章裕兵 | 一种复合固体甜味剂 |
| CN101720904A (zh) * | 2008-10-23 | 2010-06-09 | 大闽食品（漳州）有限公司 | 一种复合甜菊糖代糖及其制备方法 |
| CN102026557A (zh) * | 2008-05-15 | 2011-04-20 | 可口可乐公司 | 具有改善的时间特性和/或风味特性的天然和/或合成高效甜味剂组合物及其配制方法和用途 |
| CN102084982A (zh) * | 2009-12-02 | 2011-06-08 | 桂林莱茵生物科技股份有限公司 | 一种甜味剂组合物 |
| CN102524650A (zh) * | 2012-03-28 | 2012-07-04 | 江南大学 | 一种利用天然植物提取物改善甜菊糖呈味速度的甜味剂产品及制备方法 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5492271B2 (ja) * | 2012-10-09 | 2014-05-14 | グローブライド株式会社 | ルアー |
-
2014
- 2014-01-14 CN CN201410015823.1A patent/CN103766841B/zh active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101534661A (zh) * | 2006-09-18 | 2009-09-16 | 麦克内尔营养有限公司 | 包含吸湿性胶粘剂和干燥剂的非自由流动性粘结甜味剂组合物 |
| CN102026557A (zh) * | 2008-05-15 | 2011-04-20 | 可口可乐公司 | 具有改善的时间特性和/或风味特性的天然和/或合成高效甜味剂组合物及其配制方法和用途 |
| CN101720904A (zh) * | 2008-10-23 | 2010-06-09 | 大闽食品（漳州）有限公司 | 一种复合甜菊糖代糖及其制备方法 |
| CN101606681A (zh) * | 2009-07-17 | 2009-12-23 | 章裕兵 | 一种复合固体甜味剂 |
| CN102084982A (zh) * | 2009-12-02 | 2011-06-08 | 桂林莱茵生物科技股份有限公司 | 一种甜味剂组合物 |
| CN102524650A (zh) * | 2012-03-28 | 2012-07-04 | 江南大学 | 一种利用天然植物提取物改善甜菊糖呈味速度的甜味剂产品及制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103766841A (zh) | 2014-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101130741B (zh) | 一种醋曲和生物食醋及制备方法 | |
| CN104256528B (zh) | 一种黑蒜酱及含有黑蒜酱的黑蒜月饼馅 | |
| CN103005359B (zh) | 一种茯苓三七花复合调味粉 | |
| CN102389142A (zh) | 一种黑糯玉米饮料的加工方法 | |
| KR101743141B1 (ko) | 생강이 첨가된 참외조청 및 그 제조방법 | |
| CN103005356B (zh) | 一种玫瑰花鸡肉味调味粉 | |
| CN105795444A (zh) | 一种山葵魔芋酱及其制备方法 | |
| CN103766841B (zh) | 一种固态复合调味料及其制造方法 | |
| KR20210051978A (ko) | 사과 식이섬유를 포함하는 체중 조절용 분말형 식품 조성물 및 그 제조방법 | |
| KR101771792B1 (ko) | 돼지감자 조청 및 그 제조방법 | |
| JP4255106B2 (ja) | 米液化物及びその製造方法 | |
| CN104256661A (zh) | 一种水果片及其制备方法 | |
| CN107279220A (zh) | 一种桑叶饼干 | |
| KR20130126367A (ko) | 죽순 조청의 제조방법 | |
| KR101237338B1 (ko) | 저염 다시마 간장 제조방법 | |
| CN104997088A (zh) | 一种西瓜口味燕麦饮料及其制备方法 | |
| KR101818991B1 (ko) | 흑마늘 간장의 제조 방법 | |
| KR102122283B1 (ko) | 양파와 속쓰림 중화 성분 함유의 작물 추출물 포함 음료 | |
| KR20180092205A (ko) | 분말벌꿀 조성물 및 그의 제조방법 | |
| CN105969607A (zh) | 一种树莓果酒及其制备方法 | |
| CN102318856A (zh) | 低热量食用菌饮料及其制备方法 | |
| CN106343460A (zh) | 一种大冬枣果酱及其制备方法 | |
| KR101818993B1 (ko) | 국화 간장의 제조 방법 | |
| CN104397293A (zh) | 一种香茅红枣茶及其生产工艺 | |
| KR101703425B1 (ko) | 돼지감자를 이용한 고추장 및 그 제조방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |