CN104000160A - Formula of compound seasoning as well as preparation process and application thereof - Google Patents
Formula of compound seasoning as well as preparation process and application thereof Download PDFInfo
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- CN104000160A CN104000160A CN201410225744.3A CN201410225744A CN104000160A CN 104000160 A CN104000160 A CN 104000160A CN 201410225744 A CN201410225744 A CN 201410225744A CN 104000160 A CN104000160 A CN 104000160A
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- Prior art keywords
- compound seasoner
- gluten
- formula
- compound
- food coloring
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 14
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 38
- 239000003765 sweetening agent Substances 0.000 claims abstract description 38
- 239000000576 food coloring agent Substances 0.000 claims abstract description 31
- 108010068370 Glutens Proteins 0.000 claims abstract description 30
- 235000021312 gluten Nutrition 0.000 claims abstract description 30
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 7
- 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 52
- 239000002131 composite material Substances 0.000 claims description 37
- 239000000203 mixture Substances 0.000 claims description 29
- 235000009508 confectionery Nutrition 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 24
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 22
- 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 claims description 22
- 239000004383 Steviol glycoside Substances 0.000 claims description 22
- 239000004376 Sucralose Substances 0.000 claims description 22
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 22
- 229960004998 acesulfame potassium Drugs 0.000 claims description 22
- 239000000619 acesulfame-K Substances 0.000 claims description 22
- 239000008103 glucose Substances 0.000 claims description 22
- 235000012907 honey Nutrition 0.000 claims description 22
- 235000019411 steviol glycoside Nutrition 0.000 claims description 22
- 229930182488 steviol glycoside Natural products 0.000 claims description 22
- 150000008144 steviol glycosides Chemical class 0.000 claims description 22
- 235000019202 steviosides Nutrition 0.000 claims description 22
- 235000019408 sucralose Nutrition 0.000 claims description 22
- 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 description 22
- 239000000470 constituent Substances 0.000 claims description 16
- 238000005516 engineering process Methods 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 235000013599 spices Nutrition 0.000 claims description 15
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 13
- 244000008991 Curcuma longa Species 0.000 claims description 13
- 235000003373 curcuma longa Nutrition 0.000 claims description 13
- 235000013976 turmeric Nutrition 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 11
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 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 claims description 8
- 235000001727 glucose Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 239000006166 lysate Substances 0.000 claims description 5
- 230000008520 organization Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000012437 puffed product Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000000049 pigment Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 229940085605 saccharin sodium Drugs 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 240000000662 Anethum graveolens Species 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 241000132012 Atractylodes Species 0.000 description 1
- 235000003717 Boswellia sacra Nutrition 0.000 description 1
- 235000012035 Boswellia serrata Nutrition 0.000 description 1
- 240000007551 Boswellia serrata Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004863 Frankincense Substances 0.000 description 1
- 240000005702 Galium aparine Species 0.000 description 1
- 235000014820 Galium aparine Nutrition 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 241001276048 Merremia sibirica Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 240000001740 Momordica dioica Species 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 244000143590 Salvia chinensis Species 0.000 description 1
- 235000007154 Salvia chinensis Nutrition 0.000 description 1
- 235000005794 Salvia japonica Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000008989 cinnamomi cortex Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000004567 concrete Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 231100000734 genotoxic potential Toxicity 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011504 laterite Substances 0.000 description 1
- 229910001710 laterite Inorganic materials 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 231100000683 possible toxicity Toxicity 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000008961 swelling Effects 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a formula of a compound seasoning, a preparation process of the compound seasoning and a method for making gluten by using the compound seasoning. The compound seasoning is prepared from the following ingredients in percentage by weight: 5%-10% of a compound sweetener, 84%-90% of table salt, 1%-5% of monoglyceride and 0.5%-1% of a food coloring. The ingredients are uniformly mixed according to ratio to obtain the compound seasoning. The formula is scientific and reasonable, simple in ingredients, free of preservatives, excellent in seasoning effect, wide in material sources and suitable for industrialized production. The preparation process of the compound seasoning is simple in operation steps, mild in production conditions and free of high-temperature and high-pressure condition. The gluten made by the compound seasoning prepared by the formula is proper in salinity and sweetness and good in taste; meanwhile, the powder grinding process in the method is strictly controlled; compared with the product in the market, the puffed product is relatively fine in bubbles and soft, and thus the shelf life of the product is prolonged.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of formula of compound seasoner, preparation technology and application thereof.
Background technology
Flavoring be a kind of cooking and prepare food in essential food additives, except focusing on its seasoning taste, people also focus on its nutrition.The many compositions of traditional flavoring are single, when use, must select different condiment according to processing food materials difference, operate cumbersome.For addressing this problem, on market, there is multiple compound flavoring, each component proportion science, manufacture craft are simple, have improved the nutritional labeling of flavoring, but some compound flavor enhancement recipe ingredient is too complicated, and some is 30 kinds of components even nearly.In compound seasoner formula, mostly contain sweetener, single sweetener consumption does not reach required sugariness at least, and consumption conference exceedes national regulation and uses standard, and consumption tends to greatly produce bad flavor; Composite sweetener is on the market added with the poor saccharin sodium of security mostly, there is weak flavor, have rear hardship, sweet taste is unstable, mouthfeel is impure, food prepared therefrom sweet taste in shelf life the disappears shortcoming such as fast, and there is potential toxicity problem, after eating, human body is had to harm.Another component comprising in compound seasoner formula is pigment, and in food, the interpolation of pigment has standard-required, but can often occur exceeding standard or the defective food safety affair that causes of kind of pigment because of pigment content.
Carry out patent retrieval according to the technical problem to be solved in the present invention and the technical solution used in the present invention, its result for retrieval is as follows.
Patent 1:
Patentee is Dingyuan County Nan De flavouring processing factory, and application number is 201310587993.2.The invention discloses a kind of compound seasoner and preparation method thereof, is to be made up of the raw material of following weight parts: powder of pork 20-30, cinnamomi cortex pulveratus 10-15, cornstarch 30-50, Merremia sibirica (L.) Hall． F.-Ipomoea sibirica (L.) Bess 3-5, catchweed bedstraw herb 2-3, American Ginseng 1-3, frankincense 2-3, bighead atractylodes rhizome 2-4, safron 2-4, oranges and tangerines 2-4, lemon 2-4, balsam pear 2-4, nourishing additive agent 6-8, appropriate amount of edible oil; The invention provides a kind of compound seasoner and preparation method thereof, the inventive method technique is simple, and rationally, raw material sources are wide for formula, are applicable to suitability for industrialized production; Adopt flavoring aromatic flavour that the inventive method produces, nutritious, mouthfeel good, seasoning function is strong, and in use can high temperature resistant, resistance to infusion, is applicable to using under multiple culinary art condition.
Patent 2:
Patentee is laterite ground, Jianyang City of Fujian Province seasoned food Co., Ltd, and application number is 201210517890.4.The invention provides a kind of NEW TYPE OF COMPOSITE flavoring, this flavoring is mainly by monosodium glutamate, salt, I+G(core propylhomoserin), maltodextrin mixes by a certain percentage, this flavoring does not add any pigment and anticorrisive agent, freshness is higher, and factor swelling granular shape, more more soluble in dish than monosodium glutamate, simultaneously again because there is no other flavor substances, almost can, for aspects such as decocting, fry, praise, not affect dish body local flavor.
Patent 3:
Patentee Wei Han pavilion space, application number is 201110323594.6.The open composite edible flavoring of the present invention, it is to be made up of the raw material of following weight proportion: pepper 100～130, Chinese prickly ash 60～90, anise 80～120, cassia bark 50～80, lemonlike citrus leaf 40～60, peppermint 40～60, tamarind 60～90, rosemary, Xue MingRosma rinus officinalis 50～70, Salvia japonica 60～100, rhizoma zingiberis 100～130, basyleave 50～80, horseradish 40～60 garlics 80～120, sweet basil 40～80, parsley 60～100, dill 50～80, Radix Glycyrrhizae 40～60, Semen sesami nigrum 100～130.Composite edible flavoring aromatic flavour of the present invention, nutritious, mouthfeel good, seasoning function is strong, when use, can tolerate high-temperature cooking, can effectively remove smelling of fish or mutton taste, the peculiar smell of the food materials such as meat, seafood, increases its fresh fragrance.And its long shelf-life,, containing any chemical addition agent, can not be widely used in the cooking of various food.
By the retrieval of patent document, there is no to find to destroy the prior art of patent novelty of the present invention, also not existing mutually combines can destroy the file of the invention.
Summary of the invention
The existing problem of compound seasoner and shortcoming in unresolved prior art, the invention provides a kind of formula and preparation technology thereof of compound seasoner, and this scientific formulation is reasonable, and component is simple, and or not containing anticorrisive agent, seasoning is effective, and wide material sources are applicable to suitability for industrialized production; Its preparation technology's operating procedure is simple, and working condition gentleness, without any high-temperature and high-pressure conditions; Also provide a kind of method that uses compound seasoner as above to make gluten for promoting application the present invention of above-mentioned compound seasoner in addition.
For realizing above object, the technical solution adopted in the present invention is: a kind of formula of compound seasoner, it is characterized in that: its composition is made up of composite sweetener, salt, monoglyceride, food coloring, each constituent mass mark is respectively: composite sweetener 5%-10%, salt 84%-90%, monoglyceride 1%-5%, food coloring 0.5%-1%.
Described composite sweetener, its composition is sweet by honey element, knob, Sucralose, acesulfame potassium, steviol glycoside, glucose, citric acid form, and each constituent mass mark is respectively: honey element 42%-50%, the sweet 0.1%-0.2% of knob, Sucralose 3%-6%, acesulfame potassium 6%-9%, steviol glycoside 17%-20%, glucose 20%-23%, citric acid 0.1%-0.2%.
Described food coloring is turmeric.
Under better performance, the formula of described a kind of compound seasoner, its each constituent mass mark is respectively: composite sweetener 8%, salt 88%, monoglyceride 3.5%, food coloring 0.5%.
A preparation technology for compound seasoner, is characterized in that, it comprises the following steps:
Step 1, allot composite sweetener according to the quality proportioning of honey element 42%-50%, the sweet 0.1%-0.2% of knob, Sucralose 3%-6%, acesulfame potassium 6%-9%, steviol glycoside 17%-20%, glucose 20%-23%, citric acid 0.1%-0.2%;
Step 2, after evenly being mixed according to mass fraction 5%-10%, 84%-90%, 1%-5%, 0.5%-1% respectively, composite sweetener, salt, monoglyceride, food coloring obtains compound seasoner.
The method that the compound seasoner one of using is as mentioned above made gluten, is characterized in that, it comprises the following steps:
Step 1, by compound seasoner and water according to 1 part of weight proportion: 3 parts of ratios are dissolved each other and are obtained dissolved solution for later use;
Step 2, beat powder: by step 1 gained lysate and flour according to 2 parts of weight proportions: 5 parts of ratios add in mixer, start mixer and stir discharging after 15-20s;
Step 3, expanded: material is transported to bulking machine entrance, heat production slaking under bulking machine extruding force and shearing force effect, sudden outburst pressure under high pressure conditions, forms porous organization's state gluten, is cut into gauge length after gluten is cooling;
Step 4, spice: the gluten that is cut into standard specification is dropped in spice bucket, and add oily capsicum, toppings and edible oil, stir 3-5min; The weight proportion of described gluten, oily capsicum, toppings, edible oil is 30 parts: 4-5 part: 1.5-2.5 part: 8-10 part;
Step 5, packaging: according to the standard of 16 of every packagings, uniform spice material is packed in packaging bag into vanning after sealing.
In sum, compared with prior art, beneficial effect of the present invention is as follows: (1) the invention provides a kind of formula of compound seasoner, and in this recipe ingredient, food coloring is natural colouring matter; Composite sweetener adopts that honey element, knob are sweet, the mixture of Sucralose, acesulfame potassium, steviol glycoside, glucose, citric acid composition, solved sweet sense that existing flavoring uses single sweetener to cause poor or because of contain the sweet taste that saccharin sodium exists unstable, have problems such as genotoxic potential is unhealthful; Component monoglyceride plays emulsification and froth breaking effect as the common additives in food, is particularly useful for the making of flour food processed.This integral formulation is scientific and reasonable, and component is simple, and or not containing anticorrisive agent, seasoning is not effective, and wide material sources are applicable to suitability for industrialized production.
(2) the invention provides a kind of preparation technology of compound seasoner, its preparation technology's operating procedure is simple, and working condition gentleness, without any high-temperature and high-pressure conditions.
(3) also provide a kind of method that uses compound seasoner as above to make gluten for promoting application the present invention of above-mentioned compound seasoner, gluten product that the compound seasoner of preparation makes is sweet salty moderate to adopt the present invention to fill a prescription, good mouthfeel; And strict control beaten powder link in the method, expanded go out product bubble compared with product on the market finer and closely woven, softer, thereby the shelf life of prolongation product.
Detailed description of the invention
In order to make those skilled in the art understand better technical scheme of the present invention, describe the present invention below in conjunction with specific embodiment, the description of this part is only exemplary and explanatory, should not have any restriction to protection scope of the present invention.
Embodiment 1:
A formula for compound seasoner, its composition is made up of composite sweetener, salt, monoglyceride, food coloring, and each constituent mass mark is respectively: composite sweetener 5%, salt 90%, monoglyceride 4%, food coloring 1%.
Described composite sweetener, its composition is sweet by honey element, knob, Sucralose, acesulfame potassium, steviol glycoside, glucose, citric acid form, and each constituent mass mark is respectively: honey element 42%, knob are sweet 0.2%, Sucralose 5.6%, acesulfame potassium 9%, steviol glycoside 20%, glucose 23%, citric acid 0.2%; Described food coloring is turmeric.
A preparation technology for compound seasoner, is characterized in that, it comprises the following steps:
Step 1, get after honey element 42kg, the sweet 0.2kg of knob, Sucralose 5.6kg, acesulfame potassium 9kg, steviol glycoside 20kg, glucose 23kg, citric acid 0.2kg evenly mix and obtain composite sweetener;
Step 2, get after turmeric 5kg, salt 90kg, monoglyceride 4kg, turmeric 1kg evenly mix and obtain compound seasoner.
Use compound seasoner as above to make a method for gluten, it comprises the following steps:
Step 1, by compound seasoner and water according to 1 part of weight proportion: 3 parts of ratios are dissolved each other and are obtained dissolved solution for later use;
Step 2, beat powder: by step 1 gained lysate and flour according to 2 parts of weight proportions: 5 parts of ratios add in mixer, start mixer and stir discharging after 15s;
Step 3, expanded: material is transported to bulking machine entrance, heat production slaking under bulking machine extruding force and shearing force effect, sudden outburst pressure under high pressure conditions, forms porous organization's state gluten, is cut into gauge length after gluten is cooling;
Step 4, spice: the gluten that is cut into standard specification is dropped in spice bucket, and add oily capsicum, toppings and edible oil, stir 3min; 30 parts of the weight proportions of described gluten, oily capsicum, toppings, edible oil: 4 parts: 1.5 parts: 8 parts;
Step 5, packaging: according to the standard of 16 of every packagings, uniform spice material is packed in packaging bag into vanning after sealing.
Embodiment 2:
A formula for compound seasoner, its composition is made up of composite sweetener, salt, monoglyceride, food coloring, and each constituent mass mark is respectively: composite sweetener 10%, salt 84%, monoglyceride 5%, food coloring 1%.
Described composite sweetener, its composition is sweet by honey element, knob, Sucralose, acesulfame potassium, steviol glycoside, glucose, citric acid form, and each constituent mass mark is respectively: honey element 50%, knob are sweet 0.1%, Sucralose 6%, acesulfame potassium 6.8%, steviol glycoside 17%, glucose 20%, citric acid 0.1%; Described food coloring is turmeric.
A preparation technology for compound seasoner, is characterized in that, it comprises the following steps:
Step 1, get after honey element 50kg, the sweet 0.1kg of knob, Sucralose 6kg, acesulfame potassium 6.8kg, steviol glycoside 17kg, glucose 20kg, citric acid 0.1kg evenly mix and obtain composite sweetener;
Step 2, get after turmeric 10kg, salt 84kg, monoglyceride 5kg, food coloring 1kg evenly mix and obtain compound seasoner.
Use compound seasoner as above to make a method for gluten, it comprises the following steps:
Step 1, by compound seasoner and water according to 1 part of weight proportion: 3 parts of ratios are dissolved each other and are obtained dissolved solution for later use;
Step 2, beat powder: by step 1 gained lysate and flour according to 2 parts of weight proportions: 5 parts of ratios add in mixer, start mixer and stir discharging after 20s;
Step 3, expanded: material is transported to bulking machine entrance, heat production slaking under bulking machine extruding force and shearing force effect, sudden outburst pressure under high pressure conditions, forms porous organization's state gluten, is cut into gauge length after gluten is cooling;
Step 4, spice: the gluten that is cut into standard specification is dropped in spice bucket, and add oily capsicum, toppings and edible oil, stir 5min; The weight proportion of described gluten, oily capsicum, toppings, edible oil is 30 parts: 5 parts: 2.5 parts: 10 parts;
Step 5, packaging: according to the standard of 16 of every packagings, uniform spice material is packed in packaging bag into vanning after sealing.
Embodiment 3:
A formula for compound seasoner, its composition is made up of composite sweetener, salt, monoglyceride, food coloring, and each constituent mass mark is respectively: composite sweetener 9.2%, salt 89%, monoglyceride 1%, food coloring 0.8%.
Described composite sweetener, its composition is sweet by honey element, knob, Sucralose, acesulfame potassium, steviol glycoside, glucose, citric acid form, and each constituent mass mark is respectively: honey element 48.6%, knob are sweet 0.2%, Sucralose 3%, acesulfame potassium 8%, steviol glycoside 18%, glucose 22%, citric acid 0.2%; Described food coloring is turmeric.
A preparation technology for compound seasoner, is characterized in that, it comprises the following steps:
Step 1, get after honey element 48.6kg, the sweet 0.2kg of knob, Sucralose 3kg, acesulfame potassium 8kg, steviol glycoside 18kg, glucose 22kg, citric acid 0.2kg evenly mix and obtain composite sweetener;
Step 2, get after turmeric 9.2kg, salt 89kg, monoglyceride 1kg, food coloring 0.8kg evenly mix and obtain compound seasoner.
Use compound seasoner as above to make a method for gluten, it comprises the following steps:
Step 1, by compound seasoner and water according to 1 part of weight proportion: 3 parts of ratios are dissolved each other and are obtained dissolved solution for later use;
Step 2, beat powder: by step 1 gained lysate and flour according to 2 parts of weight proportions: 5 parts of ratios add in mixer, start mixer and stir discharging after 17s;
Step 3, expanded: material is transported to bulking machine entrance, heat production slaking under bulking machine extruding force and shearing force effect, sudden outburst pressure under high pressure conditions, forms porous organization's state gluten, is cut into gauge length after gluten is cooling;
Step 4, spice: the gluten that is cut into standard specification is dropped in spice bucket, and add oily capsicum, toppings and edible oil, stir 4min; The weight proportion of described gluten, oily capsicum, toppings, edible oil is 30 parts: 4.5 parts: 2 parts: 9 parts;
Step 5, packaging: according to the standard of 16 of every packagings, uniform spice material is packed in packaging bag into vanning after sealing.
Embodiment 4:
A formula for compound seasoner, its composition is made up of composite sweetener, salt, monoglyceride, food coloring, and each constituent mass mark is respectively: composite sweetener 8%, salt 88%, monoglyceride 3.5%, food coloring 0.5%.
Described composite sweetener, its composition is sweet by honey element, knob, Sucralose, acesulfame potassium, steviol glycoside, glucose, citric acid form, and each constituent mass mark is respectively: honey element 45.7%, knob are sweet 0.15%, Sucralose 5%, acesulfame potassium 6%, steviol glycoside 20%, glucose 23%, citric acid 0.15%; Described food coloring is turmeric.
A preparation technology for compound seasoner, is characterized in that, it comprises the following steps:
Step 1, get after honey element 45.7kg, the sweet 0.15kg of knob, Sucralose 5kg, acesulfame potassium 6kg, steviol glycoside 20kg, glucose 23kg, citric acid 0.15kg evenly mix and obtain composite sweetener;
Step 2, get after turmeric 8kg, salt 88kg, monoglyceride 3.5kg, food coloring 0.5kg evenly mix and obtain compound seasoner.
Embodiment 5:
A formula for compound seasoner, its composition is made up of composite sweetener, salt, monoglyceride, food coloring, and each constituent mass mark is respectively: composite sweetener 7%, salt 90%, monoglyceride 2.5%, food coloring 0.5%.
Described composite sweetener, its composition is sweet by honey element, knob, Sucralose, acesulfame potassium, steviol glycoside, glucose, citric acid form, and each constituent mass mark is respectively: honey element 48%, knob are sweet 0.15%, Sucralose 4%, acesulfame potassium 6.7%, steviol glycoside 19%, glucose 22%, citric acid 0.15%; Described food coloring is turmeric.
A preparation technology for compound seasoner, is characterized in that, it comprises the following steps:
Step 1, get after honey element 48kg, the sweet 0.15kg of knob, Sucralose 4kg, acesulfame potassium 6.7kg, steviol glycoside 19kg, glucose 22kg, citric acid 0.15kg evenly mix and obtain composite sweetener;
Step 2, get after turmeric 7kg, salt 90kg, monoglyceride 2.5kg, food coloring 0.5kg evenly mix and obtain compound seasoner.
It should be noted that, in this article, term " comprises ", " comprising " or its any other variant are intended to contain comprising of nonexcludability, thereby which key element the process, method, article or the equipment that make to comprise a series of key elements not only comprise, but also comprise other key elements of clearly not listing, or be also included as the intrinsic key element of this process, method, article or equipment.The in the situation that of more restrictions not, the key element being limited by statement " comprising ... ", and be not precluded within process, method, article or the equipment that comprises key element and also have other identical element.
Applied specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment is just for helping to understand method of the present invention and core concept thereof.The above is only the preferred embodiment of the present invention, should be understood that, due to the finiteness of literal expression, and objectively there is unlimited concrete structure, for those skilled in the art, under the premise without departing from the principles of the invention, can also make some improvement, retouching or variation, also above-mentioned technical characterictic can be combined by rights; These improve retouching, change or combination, or without improving, the design of invention and technical scheme are directly applied to other occasion, all should be considered as protection scope of the present invention.
Claims (6)
1. the formula of a compound seasoner, it is characterized in that: its composition is made up of composite sweetener, salt, monoglyceride, food coloring, each constituent mass mark is respectively: composite sweetener 5%-10%, salt 84%-90%, monoglyceride 1%-5%, food coloring 0.5%-1%.
2. a kind of formula of compound seasoner according to claim 1, it is characterized in that: described composite sweetener, its composition is sweet by honey element, knob, Sucralose, acesulfame potassium, steviol glycoside, glucose, citric acid form, and each constituent mass mark is respectively: honey element 42%-50%, the sweet 0.1%-0.2% of knob, Sucralose 3%-6%, acesulfame potassium 6%-9%, steviol glycoside 17%-20%, glucose 20%-23%, citric acid 0.1%-0.2%.
3. the formula of a kind of compound seasoner according to claim 1, is characterized in that: described food coloring is turmeric.
4. the formula of a kind of compound seasoner according to claim 1, is characterized in that: its each constituent mass mark is respectively: composite sweetener 8%, salt 88%, monoglyceride 3.5%, food coloring 0.5%.
5. a preparation technology for compound seasoner, is characterized in that, it comprises the following steps:
Step 1, allot composite sweetener according to the quality proportioning of honey element 42%-50%, the sweet 0.1%-0.2% of knob, Sucralose 3%-6%, acesulfame potassium 6%-9%, steviol glycoside 17%-20%, glucose 20%-23%, citric acid 0.1%-0.2%;
Step 2, after evenly being mixed according to mass fraction 5%-10%, 84%-90%, 1%-5%, 0.5%-1% respectively, composite sweetener, salt, monoglyceride, food coloring obtains compound seasoner.
6. the method that the compound seasoner of use as described in one of claim 1-5 made gluten, is characterized in that, it comprises the following steps:
Step 1, by compound seasoner and water according to 1 part of weight proportion: 3 parts of ratios are dissolved each other and are obtained dissolved solution for later use;
Step 2, beat powder: by step 1 gained lysate and flour according to 2 parts of weight proportions: 5 parts of ratios add in mixer, start mixer and stir discharging after 15-20s;
Step 3, expanded: material is transported to bulking machine entrance, heat production slaking under bulking machine extruding force and shearing force effect, sudden outburst pressure under high pressure conditions, forms porous organization's state gluten, is cut into gauge length after gluten is cooling;
Step 4, spice: the gluten that is cut into standard specification is dropped in spice bucket, and add oily capsicum, toppings and edible oil, stir 3-5min; The weight proportion of described gluten, oily capsicum, toppings, edible oil is 30 parts: 4-5 part: 1.5-2.5 part: 8-10 part;
Step 5, packaging: according to the standard of 16 of every packagings, uniform spice material is packed in packaging bag into vanning after sealing.
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| CN104000160B (en) | 2016-03-23 |
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Denomination of invention: Formulation, preparation technology and application of a compound seasoning Effective date of registration: 20220524 Granted publication date: 20160323 Pledgee: Hunan Pingjiang Rural Commercial Bank Co.,Ltd. Pledgor: HUNAN YUFENG FOOD INDUSTRIAL CO.,LTD. Registration number: Y2022980006126 |
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Effective date of registration: 20240529 Address after: Xingye Road, High-tech Industrial Park, Wushi Town, Pingjiang County, Yueyang City, Hunan Province 410400 Patentee after: Hunan Spicy Prince Food Co.,Ltd. Country or region after: China Address before: 414500 Pingjiang Industrial Park, Yueyang City, Hunan Province Patentee before: HUNAN YUFENG FOOD INDUSTRIAL CO.,LTD. Country or region before: China |