CN103859348B - A kind of mushroom seasoner products and preparation method thereof - Google Patents
A kind of mushroom seasoner products and preparation method thereof Download PDFInfo
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- CN103859348B CN103859348B CN201210525710.7A CN201210525710A CN103859348B CN 103859348 B CN103859348 B CN 103859348B CN 201210525710 A CN201210525710 A CN 201210525710A CN 103859348 B CN103859348 B CN 103859348B
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
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- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
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- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of mushroom seasoner products and preparation method thereof.Mushroom seasoner products, calculates by weight, comprises following component: mushroom powder 2-15 part, monosodium glutamate 20-50 part, flavour nucleotide disodium 0.2-3 part, yeast extract 0.5-5 part, hydrolyzed vegetable protein 0.5-5 part, cornstarch 2-8 part, white sugar 3-10 part, salt 20-60 part.Mushroom flavoring of the present invention is nutritious, and form is good, with rich flavor, tasty mouthfeel nature; Product instant capacity is good; Long-time heating there will not be sticky pot; Product anti-moisture absorption is good; All batchings are all applicable to vegetarian and eat, and do not like edible element containing vegetarian diet fans such as Meat ingredients, onion, garlics, can be suitable for most of crowd.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of mushroom seasoner products and preparation method thereof.
Background technology
Flavouring is usually to make culinary art delicious for most important factor, and mushroom, as nutritious edible mushroom, is applied to the nutrition of mushroom, taste to be combined with the local flavor of flavoring in flavouring, obtains multi-functional seasoner products.
Generally monosodium glutamate is comprised in flavoring, the flavor elements such as flavour nucleotide disodium, carnivorous fan's hobby adds the elements such as various Meat ingredients, onion, garlic in flavouring, and the composite of these seasoning elements can obtain that taste enriches, mellow flavouring.But as vegetarian, be not its nutritive value designed and the delicious flavouring combining, do not contain again the raw material that any vegetarian does not like specially.
CN101011135 discloses a kind of mushroom extract condiment and preparation method thereof.Mushroom extract condiment, by weight percentage, following component is comprised: mushroom powder 5 ~ 40%, sodium glutamate 10 ~ 40%, salt 5 ~ 30%, sugar 5 ~ 20%, maltodextrin 2 ~ 20%, yeastex 0.1 ~ 1%, flavour nucleotide disodium 0.2 ~ 2%, edible oil 0.2 ~ 2%.Its preparation method is: after being dried by mushroom, powder becomes fine powder, adds other raw materials, is made through operations such as mixing, granulation, vacuum drying.The fresh fragrance of fungus essence product of this application is beautiful, unique style, the fresh fragrant delicious and nutrition one of collection mushroom, of many uses, easy to use.Obtain sample analysis from this patent public information, this flavouring ensures its form and application performance without clear and definite technological parameter, production of not easily granulating; Product instant capacity is poor; Product is mainly to be fresh, and local flavor does not enrich, not special concern vegetarian demand.
CN102048103 discloses a kind of vegetarian diet flavor juice, calculates by weight, comprises yeast extract 35-45 part, hydrolyzed vegetable protein 35-45 part (40.5%-54.7%), wood sugar 1-2 part, Cobastab
10.1-0.3 part, spinach powder 0.05-1 part, Bulbus Allii Cepae extract 0.05-0.2 part, Shitake Mushroom P.E 1-3 part.This flavouring contains Bulbus Allii Cepae extract, can not meet the demand of all vegetarians.
CN1214878 discloses a kind of lentinus edodes extract flavouring, with this flavouring composition weight for the component of benchmark by following percentage composition mixes: dried thin mushroom powder 2 ~ 40%, glutamic acid 10 ~ 70%, guanylic acid 1 ~ 10%, sodium chloride 5 ~ 30%, edible potassium chloride 1 ~ 10%, flavoring essence 1 ~ 15% and water soluble starch 1 ~ 10%.This flavoring to be added in diet that its taste is fragrant, fresh has, and be better than common monosodium glutamate, and product cost is close with common monosodium glutamate.This flavouring employs flavoring essence, and product just simple mixing, the form that undressed one-tenth is easy to use.
Summary of the invention
The object of the present invention is to provide a kind of delicious food to combine with nutrition, be suitable for the seasoner products that all groups eat, be particularly suitable for vegetarian.
The present invention all to be met at all raw materials by technical research and to obtain with rich flavor, that mouthfeel is naturally delicious pulp furnish under vegetarian requires prerequisite; Obtained by technical study and can retain mushroom nutritional labeling and the good Product Process technical parameter of form; Improve the instant performance of product; Make can not produce phenomenon of being burned during products application by picking of raw material; Improve the anti-moisture absorption performance of product.
The present invention relates to a kind of mushroom seasoner products and preparation method thereof.Mushroom flavoring is with mushroom powder, monosodium glutamate, flavour nucleotide disodium, yeast extract, hydrolyzed vegetable protein, cornstarch, and white sugar, salt is as neccessary composition.Wherein, calculate by weight, consisting of of each component: mushroom powder 2-15 part, preferred 3-8 part; Monosodium glutamate 20-50 part, preferred 35-50 part; Flavour nucleotide disodium 0.2-3 part, preferred 0.5-2 part; Yeast extract 0.5-5 part, preferred 0.5-3 part, hydrolyzed vegetable protein 0.5-5 part, preferred 0.3-5 part; Cornstarch 2-8 part, preferred 2-5 part; White sugar 3-10 part, preferred 5-9 part; Salt 20-60 part, preferred 25-40.
Preferably, this mushroom flavoring also can comprise following optional member: DL-Alanine, silica, maltodextrin, white pepper, Jiang Fen.Wherein, calculate by weight, consisting of of each component: DL-Alanine 0.01-3 part, preferred 0.05-2 part; Silica 0.01-0.5 part, preferred 0.05-5 part; Maltodextrin 0.01-10 part, preferred 0.01-6 part; White pepper powder 0.01-0.5 part, preferred 0.05-0.3 part; Ginger powder 0.01-0.5 part, preferred 0.05-0.3.
Mushroom flavoring of the present invention is prepared as follows:
1. pulverize: salt, sugar, monosodium glutamate cross 80 mesh sieves after pulverizing;
2. prepare burden: weighed all the other all materials according to corresponding proportion;
3. stir: pour mixed for all materials stirring into material gross weight 1 ~ 5%, the preferably water of 3%, stir until mixing;
4. granulation: through the granulation of diameter 1.5 millimeters of screen cloth rotary squeezings.
5. dry: utilize vibrated fluidized bed in 90 ~ 120 DEG C, preferably 105 DEG C are dried to water content less than 5%;
6. cool: in 10 ~ 30 DEG C, preferably 20 DEG C of fluid beds are cooled to room temperature, obtain mushroom seasoner products.
Preferably, described 6. cooling step after cooling to room-temperature, is sieved by double-deck screen shale shaker, get two-layer between product, obtain mushroom flavoring, upper strata screen cloth 4 ~ 10 order of described vibratory sieve, preferably 6 orders, lower screen 30 ~ 60 order, preferably 40 orders.
Compared with prior art, flavoring of the present invention has the following advantages:
1, mushroom flavoring of the present invention does not like edible element containing vegetarian diet fans such as Meat ingredients, onion, garlics, can be suitable for most of crowd, particularly vegetarian diet fan;
2, owing to adding the distinctive processing step of mushroom powder, yeast extract and the present invention, gained flavoring mushroom flavor is strong, and mouthfeel is naturally delicious;
3, due to the raw materials used distinctive processing step of reasonably combined and the present invention, gained flavoring particle shape is good and instant performance is good;
4, due to rational proportion and the distinctive processing step of the present invention of material used, gained flavoring can not produce phenomenon of being burned when applying;
5, owing to adding the auxiliary material such as cornstarch, silica, the Reasonable when processing step of the present invention of various material, the anti-moisture absorption function admirable of gained flavoring.
Detailed description of the invention
Describe in detail as follows with following example, but, one skilled in the art will appreciate that protection scope of the present invention should not be confined to this.
Primary raw material of the present invention and term are described below:
Mushroom powder: mushroom is second-biggest-in-the-world edible mushroom, mushroom is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste are sweet, and property is put down.Its nutritive value can be improved using it as the raw material of flavouring.Dried thin mushroom grinds obtains by mushroom powder, relative to shiitake mushroom extract, and its complete nutritional labeling and local flavor saving mushroom.
Yeast extract: yeast extract is with protein rich food yeast, and such as brewer's yeast etc. are raw material, the multi-functional tasty agents of the auxotype prepared by autolysis method and flavour enhancer.The interpolation of yeast extract makes flavoring have strong local flavor, and mouthfeel is naturally delicious, and ensures that instant performance is good.
Flavour nucleotide disodium: primarily of 5'-GMP2Na and IMP composition, its proterties is white to ecru crystallization or powder, and odorless is delicious, has used significant synergy, increase freshness together with sodium glutamate.
Monosodium glutamate: main flavor raw material, has used significant synergy together with flavour nucleotide disodium, increases freshness.
Hydrolyzed vegetable protein: hydrolyzed vegetable protein is vegetable protein under the catalytic action of acid or enzyme, and the product obtained after decomposition, can be used as the base-material of nourishing reinforced food, or the raw material of flavor essence product.Its constituent is amino acids material mainly, owing to being decompose products therefrom by vegetable protein, therefore is applicable to vegetarian.
DL-Alanine: have good delicate flavour, can strengthen and enrich the seasoning effect of flavoring.
Maltodextrin: a kind of cheap, mouthfeel is satiny, without any the trophism polysaccharide of taste.Solubility property is good, has the viscosity of appropriateness.Hygroscopicity is low, not easily conglomeration.Having good carrier function, is the excellent carrier of various sweetener, flavouring agent, filler etc.There are good emulsification and thickening effect.Adding of maltodextrin makes seasoner products have good instant performance, anti-moisture absorption performance, and particle shape is good.
Cornstarch: auxiliary material, adding of cornstarch makes seasoner products particle shape good, and instant performance is good, anti-moisture absorption function admirable.
Silica: auxiliary material, is mainly used in preventing powdered food from assembling caking.Adding of silica also makes seasoner products anti-moisture absorption function admirable.
White pepper powder: the one of spice, can be used for the local flavor strengthening product.
Jiang Fen: the one of spice, can be used for the local flavor strengthening product.
White sugar: provide sweet taste, balance salinity, enriches the comprehensive mouthfeel of product.
Salt: provide saline taste, can form delicious mouthfeel together with the flavor such as monosodium glutamate, yeast extract raw material.
Mushroom flavoring of the present invention is with mushroom powder, monosodium glutamate, flavour nucleotide disodium, yeast extract, hydrolyzed vegetable protein, cornstarch, and white sugar, salt is as neccessary composition.Wherein, calculate by weight, consisting of of each component: mushroom powder 2-15 part, preferred 3-8 part; Monosodium glutamate 20-50 part, preferred 35-50 part; Flavour nucleotide disodium 0.2-3 part, preferred 0.5-2 part; Yeast extract 0.5-5 part, preferred 0.5-3 part, hydrolyzed vegetable protein 0.5-5 part, preferred 0.3-5 part; Cornstarch 2-8 part, preferred 2-5 part; White sugar 3-10 part, preferred 5-9 part; Salt 20-60 part, preferred 25-40.
Preferably, these mushroom toppings also can comprise following optional member: DL-Alanine, silica, maltodextrin, white pepper, Jiang Fen.Wherein, calculate by weight, consisting of of each component: DL-Alanine 0.01-3 part, preferred 0.05-2 part; Silica 0.01-0.5 part, preferred 0.05-5 part; Maltodextrin 0.01-10 part, preferred 0.01-6 part; White pepper 0.01-0.5 part, preferred 0.05-0.3 part; Ginger powder 0.01-0.5 part, preferred 0.05-0.3.
Mushroom condiment material of the present invention is prepared as follows:
1. pulverize: salt, sugar, monosodium glutamate cross 80 mesh sieves (Tyler screen, mesh size 0.18mm) after pulverizing.
2. prepare burden: weighed all materials according to corresponding proportion.
3. stir: all material vacuum feedings are entered mixed mixer at a high speed, stir after 4 minutes, evenly pour material gross weight 1 ~ 5% into, preferably the water of 3%, stir until mixing, about 1 minute.
4. granulation: through the granulation of diameter 1.5 millimeters of screen cloth rotary squeezings.
5. dry: vibrated fluidized bed 90 ~ 120 DEG C, preferably 105 DEG C are dried to water content less than 5%, about 4 minutes.
6. cool: 10 ~ 30 DEG C, preferably 20 DEG C of fluid beds are cooled to room temperature, general 1 point 30 seconds, sieved by double-deck screen shale shaker, get two-layer between product, obtain mushroom seasoner products.Upper strata screen cloth 4 ~ 10 order (2mm ~ 4.75mm) of described double-deck screen shale shaker, preferably 6 orders (3.35mm), lower screen 30 ~ 60 order (0.25mm ~ 0.6mm), preferably 40 orders (0.425mm).
In following examples, the source of concrete raw material is as shown in the table.
The producer that table 1 embodiment is raw materials used and model
Embodiment (preparation test and henchnmrk test):
Embodiment 1
1. pulverize: salt, sugar, monosodium glutamate cross 80 mesh sieves (Tyler screen, mesh size 0.18mm) after pulverizing.
2. prepare burden: weighed all materials according to the corresponding proportion in table 2.
3. stir: all material vacuum feedings are entered mixed mixer at a high speed, stir after 4 minutes, evenly pour the water of material gross weight 3% into, stir 1 minute.
4. granulation: diameter 1.5 millimeters of screen cloth rotary squeezings granulation.
5. dry: vibrated fluidized bed 105 DEG C of dryings 4 minutes.
6. cool: 20 DEG C of fluid beds cool 1 point 30 seconds, by upper strata 6 order, lower floor 40 object double-deck screen shale shaker screening, get two-layer between product, obtain mushroom seasoner products.
Embodiment 2 ~ 6
Be prepared mushroom seasoner products according to the method for embodiment 1, the adding proportion of each raw material of each embodiment adds according to ratio corresponding in table 2.
Reference examples 1
Prepare according to the method for embodiment 1, unlike step selection 3. corresponding material as shown in table 2, i.e. mushroom powder 5 parts, sodium glutamate 40 parts, salt 30 parts, sugar 10 parts, maltodextrin 10 parts, yeastex 1 part, flavour nucleotide disodium 2 parts, and after these mixing of materials are even, add edible oil 2 parts, and add the water accounting for material gross weight 3%.
Reference examples 2
Material ratio as described in embodiment in table 21 is prepared, as follows unlike preparation technology:
(1) cleaning, drying: mushroom water is cleaned post-drying, moisture controls 3 ~ 4%, then becomes fine powder with pulverizer powder;
(2) sieve: mushroom powder is crossed 120 eye mesh screens and sieve;
(3) mixing preparation: the mushroom powder by 120 eye mesh screens is first mixed with other dry materials, then adds the water accounting for material gross weight 3%, stir, make the wet granular of uniform wet;
(4) sabot is dry: wet granular is loaded pallet, sends into baking oven and carries out vacuum drying, moisture≤5%;
(5) whole grain: carry out whole grain with pelletizing machine after oven dry, makes granular size roughly even.
Each raw material weight of table 2 embodiment 1 ~ 6 and reference examples 1
Performance test and sensory evaluation:
The assessment method of sense organ
1. color and luster: get 5g sample, is placed in clean ceramic whiteware dish, and detect by an unaided eye its color and luster under natural daylight;
2. smell: the product solution of preparation 1%, hears its smell;
3. flavour: be mixed with the product solution of 1%, get and be put in the tip of the tongue a little, coating profusely, carefully tastes its flavour;
4. state: range estimation.
Adopt 7 people's point systems, the standard of concrete sensory evaluation scores is as shown in table 3.
Can write in the remarks column of grade form for the personal feeling in naked eyes evaluation.The personnel of naked eyes evaluation must accomplish fixing, and should not satiate before carrying out naked eyes evaluation or cross and starve or edible pungent irritating food, evaluating member is gargled with plain boiled water before identifying, must not mutually exchange in evaluation process.Final sensory evaluation data is averaged by 7 personal data and is obtained.
Table 3 subjective appreciation standard scale (individual event full marks 10 points)
The assessment method of instant performance
Take 5g sample, be placed in the clear glass cup of 150ml, add the warm water (50 DEG C) of 100ml wherein, carry out uniform stirring with glass bar, until granule materials all dissolves.Record is stirred to granule materials and all dissolves required time, the instant performance of the length judgement sample of time from adding warm water.
Whether easily cause the assessment method be burned
Take 100g sample, be placed in the iron pan of same size, pour the warm water (50 DEG C) of 2000ml into, stirring makes sample fully dissolve, (heating-up temperature is 120 DEG C) hot digestion on electromagnetic oven, the state of sample solution in pot is observed in timing, and record starts to produce the time of phenomenon of being burned.The complexity of the phenomenon that causes being burned according to the length judgement sample of time.
The assessment method of anti-moisture absorption performance
Take 30g sample to be laid in the glass dish of same size size, be placed in uncovered placement in climatic chamber (temperature 40 DEG C, relative humidity 80%), every 60min, the sensory modalities of sample observed, the final tolerance time of record sample.According to the anti-moisture absorption performance of the length judgement sample of final tolerance time.
In this assessment method, when sample occurs adhesion because the moisture absorption becomes wet, time mobility is deteriorated, be designated as final resistance to receptor site.
Evaluation result
Every data target that the mushroom flavoring that embodiment 1-6 and reference examples 1,2 obtain utilizes above-mentioned sense organ method to obtain is as shown in table 4 below:
Each organoleptic indicator's evaluation result of the mushroom seasoner products that table 4 embodiment 1 ~ 6 and reference examples 1,2 obtain
Embodiment 1-6 and the obtained mushroom flavoring of reference examples 1,2 utilize evaluation method given above to evaluate instant performance respectively, whether easily cause being burned and the correlated results of anti-moisture absorption performance as shown in table 5 below.
The instant performance of the mushroom seasoner products that table 5 embodiment 1 ~ 6 and reference examples 1,2 obtain, phenomenon of being burned and anti-moisture absorption Evaluation results
| Embodiment sequence number | Instant capacity | Being burned property | Anti-moisture absorption |
| Embodiment 1 | 5s | Boiling did not find phenomenon of being burned after 1 hour | 30h |
| Embodiment 2 | 5s | Boiling did not find phenomenon of being burned after 1 hour | 30h |
| Embodiment 3 | 5s | Boiling did not find phenomenon of being burned after 1 hour | 29h |
| Embodiment 4 | 6s | Boiling did not find phenomenon of being burned after 1 hour | 26h |
| Embodiment 5 | 7s | Boiling did not find phenomenon of being burned after 1 hour | 26h |
| Embodiment 6 | 7s | Boiling did not find phenomenon of being burned after 1 hour | 28h |
| Reference examples 1 | 10s | Slight phenomenon of being burned is there is in boiling after 1 hour | 24h |
| Reference examples 2 | 8s | Boiling did not find phenomenon of being burned after 1 hour | 25h |
Interpretation of result
Can be drawn by above result, embodiments of the invention 1,2,3,4, each organoleptic indicator of 5 (comprises color and luster, fragrance, flavour, state) all reach more than 8.5, sensory evaluation overall score is all more than 8.7, and reference examples 1 is only 7.5 points, 7.6 points, 7.5 points respectively in the scoring of fragrance, flavour, state, far can not reach the level of the embodiment of the present invention.And the instant capacity of embodiments of the invention 1,2,3,4,5, anti-moisture absorption and being burned property are all better than reference examples 1.
Can be found out by the contrast of embodiment 6 and embodiment 1, selectable components of the present invention, DL-Alanine, silica, maltodextrin, white pepper powder, the each side of interpolation on flavoring of ginger powder all slightly affects, and fragrance obtains 8.3 points, and flavour reaches 8.3 points, state reaches 8.2 points, and final general comment also can reach 8.5 points.
Can be found out by the contrast of embodiment 1 and reference examples 2, even if adopt identical formula, flavoring obtained by the method for the embodiment of the present invention 1 is also obviously better than reference examples 2 in state, the condition grading of reference examples 2 is only 7.9 points, and other scoring color and lusters 9.2, fragrance 9.2, flavour 9.2, also all slightly declines.
And wherein, due to the proportioning of each component, embodiment 1, embodiment 2 and embodiment 3, all organoleptic indicators all at least reach 9.0, and sense organ overall merit index reaches more than 9.0.And embodiment 1,2, the instant capacity of 3, anti-moisture absorption and being burned property are all better than embodiment 4,5.
Claims (11)
1. a mushroom seasoner products, calculates by weight, composed of the following components: mushroom powder 2-15 part, monosodium glutamate 20-50 part, flavour nucleotide disodium 0.2-3 part, yeast extract 0.5-5 part, hydrolyzed vegetable protein 0.5-5 part, cornstarch 2-8 part, white sugar 3-10 part, salt 20-60 part, with DL-Alanine 0.01-3 part, silica 0.01-0.5 part, maltodextrin 0.01-10 part, white pepper powder 0.01-0.5 part, ginger powder 0.01-0.5 part.
2. mushroom seasoner products as claimed in claim 1, it is characterized in that, count by weight, comprise following component: mushroom powder 3-8 part, monosodium glutamate 35-50 part, flavour nucleotide disodium 0.5-2 part, yeast extract 0.5-3 part, hydrolyzed vegetable protein 0.3-5 part, cornstarch 2-5 part, white sugar 5-9 part, salt 25-40 part.
3. mushroom seasoner products as claimed in claim 1 or 2, is characterized in that, count by weight, described flavoring also comprises following component: DL-Alanine 0.05-2 part, silica 0.05-0.5 part, maltodextrin 0.01-6 part, white pepper powder 0.05-0.3 part, ginger powder 0.05-0.3 part.
4. mushroom seasoner products as claimed in claim 3, is characterized in that, count by weight, comprise following component: mushroom powder 3.5 parts, monosodium glutamate 45 parts, flavour nucleotide disodium 1.3 parts, yeast extract 2.5 parts, hydrolyzed vegetable protein 0.8 part, cornstarch 3.5 parts, white sugar 5 parts, salt 35.5 parts.
5. a preparation method for the mushroom seasoner products as described in Claims 1 to 4, is characterized in that, comprise the following steps successively:
1. pulverize: salt, sugar, monosodium glutamate cross 80 mesh sieves after pulverizing;
2. prepare burden: weighed all the other all materials according to corresponding proportion;
3. stir: all materials are mixed to stir and pours the water of material gross weight 1 ~ 5% into, stir until mixing;
4. granulation: through the granulation of diameter 1.5 millimeters of screen cloth rotary squeezings;
5. dry: to utilize vibrated fluidized bed to be dried to water content less than 5% in 90 ~ 120 DEG C;
6. cool: be cooled to room temperature in 10 ~ 30 DEG C of fluid beds, obtain mushroom seasoner products.
6. preparation method as claimed in claim 5, is characterized in that, in described 3. whipping step, mixed to stir by all materials and pour the water of material gross weight 3% into, stirs until mixing.
7. preparation method as claimed in claim 5, is characterized in that, in described 5. drying steps, utilize vibrated fluidized bed to be dried to water content less than 5% in 105 DEG C.
8. preparation method as claimed in claim 5, is characterized in that, in described 6. cooling step, be cooled to room temperature, obtain mushroom seasoner products in 20 DEG C of fluid beds.
9. preparation method as claimed in claim 5, it is characterized in that, described 6. cooling step is after cooling to room-temperature, sieved by double-deck screen shale shaker, get two-layer between product, obtain mushroom flavoring, upper strata screen cloth 4 ~ 10 order of described vibratory sieve, lower screen 30 ~ 60 order.
10. preparation method as claimed in claim 9, is characterized in that, upper strata screen cloth 6 order of described vibratory sieve.
11. preparation methods as claimed in claim 9, is characterized in that, lower screen 40 order of described vibratory sieve.
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| 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 |
| CN105105064A (en) * | 2015-09-25 | 2015-12-02 | 四川省平武县绿野科技开发有限公司 | Gastrodia nutritional flavoring soup base and production method thereof |
| EP3454668B1 (en) * | 2016-05-11 | 2022-09-07 | Société des Produits Nestlé S.A. | Process for making food granules |
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