CN105995875A - Selenium-enriched solid compound seasoning and preparation method thereof - Google Patents
Selenium-enriched solid compound seasoning and preparation method thereof Download PDFInfo
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- CN105995875A CN105995875A CN201610354017.6A CN201610354017A CN105995875A CN 105995875 A CN105995875 A CN 105995875A CN 201610354017 A CN201610354017 A CN 201610354017A CN 105995875 A CN105995875 A CN 105995875A
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- flavouring agent
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- 239000011669 selenium Substances 0.000 title claims abstract description 107
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 106
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 106
- 239000007787 solid Substances 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims description 10
- 150000001875 compounds Chemical class 0.000 title abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 257
- 241001061264 Astragalus Species 0.000 claims abstract description 26
- 235000006533 astragalus Nutrition 0.000 claims abstract description 26
- 210000004233 talus Anatomy 0.000 claims abstract description 26
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 24
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 23
- 239000000419 plant extract Substances 0.000 claims abstract description 23
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 18
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 17
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 17
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 17
- 235000015278 beef Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 16
- 235000004347 Perilla Nutrition 0.000 claims abstract description 16
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 3
- 235000008397 ginger Nutrition 0.000 claims abstract description 3
- 244000124853 Perilla frutescens Species 0.000 claims abstract 4
- 239000000796 flavoring agent Substances 0.000 claims description 49
- 235000013355 food flavoring agent Nutrition 0.000 claims description 44
- 108010022355 Fibroins Proteins 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 18
- 241000628997 Flos Species 0.000 claims description 17
- 241000237509 Patinopecten sp. Species 0.000 claims description 17
- 240000004760 Pimpinella anisum Species 0.000 claims description 17
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 17
- 235000020637 scallop Nutrition 0.000 claims description 17
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 240000006053 Garcinia mangostana Species 0.000 claims description 12
- 235000017048 Garcinia mangostana Nutrition 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 10
- 230000007935 neutral effect Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 8
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 5
- 238000005304 joining Methods 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000004360 Dioscorea zingiberensis Nutrition 0.000 claims description 2
- 241001678283 Dioscorea zingiberensis Species 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000001931 piper nigrum l. white Substances 0.000 claims description 2
- 241000283690 Bos taurus Species 0.000 claims 1
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 claims 1
- 235000021286 stilbenes Nutrition 0.000 claims 1
- 229940024606 amino acid Drugs 0.000 abstract description 21
- 230000003203 everyday effect Effects 0.000 abstract description 6
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 244000150195 Cyperus longus Species 0.000 abstract 1
- 235000018109 Cyperus longus Nutrition 0.000 abstract 1
- 244000075634 Cyperus rotundus Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 235000009815 Momordica Nutrition 0.000 abstract 1
- 241000218984 Momordica Species 0.000 abstract 1
- 235000005010 Scirpus paludosus Nutrition 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 229940074404 sodium succinate Drugs 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 26
- 230000000694 effects Effects 0.000 description 19
- 230000036737 immune function Effects 0.000 description 15
- 241000229722 Perilla <angiosperm> Species 0.000 description 12
- 230000003860 sleep quality Effects 0.000 description 12
- 230000036299 sexual function Effects 0.000 description 11
- 235000013599 spices Nutrition 0.000 description 11
- 230000036449 good health Effects 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- -1 oxygen free radical Chemical class 0.000 description 4
- 230000007958 sleep Effects 0.000 description 4
- 239000002689 soil Substances 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000012472 biological sample Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 230000005059 dormancy Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000006340 racemization Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001225 therapeutic effect Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical group 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000002747 voluntary effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 241000222680 Collybia Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- 206010039921 Selenium deficiency Diseases 0.000 description 1
- RJFAYQIBOAGBLC-BYPYZUCNSA-N Selenium-L-methionine Chemical compound C[Se]CC[C@H](N)C(O)=O RJFAYQIBOAGBLC-BYPYZUCNSA-N 0.000 description 1
- RJFAYQIBOAGBLC-UHFFFAOYSA-N Selenomethionine Natural products C[Se]CCC(N)C(O)=O RJFAYQIBOAGBLC-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 206010003883 azoospermia Diseases 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 208000008634 oligospermia Diseases 0.000 description 1
- 230000036616 oligospermia Effects 0.000 description 1
- 231100000528 oligospermia Toxicity 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- JULROCUWKLNBSN-UHFFFAOYSA-N selenocystine Chemical group OC(=O)C(N)C[Se][Se]CC(N)C(O)=O JULROCUWKLNBSN-UHFFFAOYSA-N 0.000 description 1
- 229960002718 selenomethionine Drugs 0.000 description 1
- 208000012201 sexual and gender identity disease Diseases 0.000 description 1
- 208000015891 sexual disease Diseases 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
The invention discloses a selenium-enriched solid compound seasoning. The selenium-enriched solid compound seasoning is prepared from the following raw materials in parts by weight: 35-45 parts of sodium glutamate, 10-15 parts of sodium succinate, 12-15 parts of selenium-enriched yeast, 10-15 parts of astragalus plant extract, 5-8 parts of cucumber powder, 15-18 parts of silk protein, 0.1-1 part of neutral protease, 2-5 parts of Grosvenor momordica powder, 2-5 parts of perilla powder, 2-5 parts of clove powder, 4-8 parts of hawthorn fruit powder, 6-7 parts of ginger powder, 2-5 parts of nutgrass galingale rhizome powder, 2-5 parts of dried tangerine peel powder, 2-5 parts of Chinese prickly ash powder, 2-5 parts of star anise powder, 2-5 parts of shallot powder, 10-15 parts of beef powder and 50-60 parts of edible salt. The selenium-enriched solid compound seasoning has the beneficial effects that proper amount of organic selenium is added to the seasoning to provide selenium required by human bodies every day; D-configuration seleno-amino acid harmful to human bodies in the seasoning can be converted to L-configuration seleno-amino acid beneficial to human bodies.
Description
Technical field
The present invention relates to flavouring agent technical field, more specifically, it relates to a kind of selenium-rich type solid union flavouring agent and system thereof
Preparation Method.
Background technology
The Se content is very big by geographic influence, and the difference of Selenium in Soil causes the huge difference of various places Selenium in Food.Soil
Selenium content, below 0.6 mg/kg, just belongs to lean selenium soil, and the territory of China 72% all belongs to lean selenium or scarce selenium soil, long
Phase takes in serious scarce selenium food, will necessarily cause selenium deficiency disease.
The district rich in selenium having now been found that has: Jiangjin, Chongqing, Qinghai safety, enshi, Ankang, Zhongxin of Kaiyang, Guizhou,
Zhejiang dragon trip, Zaozhuang, Shandong, Wanyuan, Sichuan, Fengcheng etc..But, the area having in these selenium-rich regions is little, some ground
District's simultaneously bad mineral such as associate lead, hydrargyrum again, is not suitable for human body and directly eats, the most really have Development volue mainly
Qinghai safety, Ankang and enshi.13 provinces and cities of China were done an investigation and showed by Chinese Soclety of Nutrition, Coming-of-Age Day
Average selenium intake is 26-32 microgram, and bottom line 50 microgram recommended from Chinese Soclety of Nutrition is far apart.General vegetalitas
Food selenium content ratio is relatively low.Therefore, exploiting economy, convenience, the selenium-enriched food being suitable for being eaten for a long time is the most imperative.
Existing application publication date be on January 6th, 2016, application publication number be that the patent documentation of CN105211818A is (right
Than file) disclose a kind of selenium-rich type solid union flavouring agent and preparation method thereof, the selenium-rich type solid union described in documents
Flavouring agent only adds appropriate selenium to provide the selenium element needed for every day, but has phase at the organic form of Selenium in Biological Samples
When a part be with seleno-amino acids form exist, aminoacid owing to there being hand-type center to have different configurations, various configuration
There is the biggest difference in its physiologically active of seleno-amino acids and bioavailability.The most only seleno-amino acids energy quilt of L-configuration
Tissue is utilized, and the seleno-amino acids for D configuration or racemization then can produce bigger harm to human body.
Summary of the invention
The deficiency existed for prior art, it is an object of the invention to provide a kind of selenium-rich type solid union flavouring agent, its
Flavouring agent adds appropriate organic selenium provides the selenium element of human body daily requirement.
For achieving the above object, the technical scheme is that
A kind of selenium-rich type solid union flavouring agent, in terms of mass parts, its raw material includes: sodium glutamate 35～45 parts, dried scallop powder 10～
15 parts, yeast rich in selenium 12～15 parts, Astragalus class plant extract 10～15 parts, cucumber powder 5～8 parts, fibroin 15～
18 parts, neutral protease 0.1～1 part, mangosteen powder 2～5 parts, purple perilla powder 2～5 parts, Flos Caryophylli powder 2～5 parts, Fructus Crataegi powder
4～8 parts, Rhizoma Zingiberis powder 6～7 parts, Rhizoma Cyperi powder 2～5 parts, tangerine peel powder 2～5 parts, Zanthoxyli Bungeani powder 2～5 parts, star aniseed powder 2～5 parts,
Chive powder 2～5 parts, beef powder 10～15 parts, edible salt 50～60 parts.
Preferably, in terms of mass parts, its raw material includes the present invention: sodium glutamate 38～42 parts, dried scallop powder 11～14 parts,
Yeast rich in selenium 13～14 parts, Astragalus class plant extract 12～14 parts, cucumber powder 6～7 parts, fibroin 16～17 parts,
Neutral protease 0.1～0.8 part, mangosteen powder 3～4 parts, purple perilla powder 3～4 parts, Flos Caryophylli powder 3～4 parts, Fructus Crataegi powder 5～7
Part, Rhizoma Zingiberis powder 6～7 parts, Rhizoma Cyperi powder 3～4 parts, tangerine peel powder 3～4 parts, Zanthoxyli Bungeani powder 3～4 parts, star aniseed powder 3～4 parts, chive
Powder 3～4 parts, beef powder 12～14 parts, edible salt 53～58 parts.
Preferably, in terms of mass parts, its raw material includes the present invention: sodium glutamate 40 parts, dried scallop powder 13 parts, selenium-rich ferment
Female extract 14 parts, Astragalus class plant extract 14 parts, cucumber powder 7 parts, fibroin 17 parts, neutral protease 0.5
Part, mangosteen powder 3 parts, purple perilla powder 3 parts, Flos Caryophylli powder 3 parts, Fructus Crataegi powder 7 parts, Rhizoma Zingiberis powder 7 parts, 3 parts of Rhizoma Cyperi powder, Pericarpium Citri Reticulatae
3 parts of powder, Zanthoxyli Bungeani powder 3 parts, star aniseed powder 3 parts, 4 parts of chive powder, beef powder 14 parts, edible salt 55 parts.
Preferably, described Astragalus class plant is at least one in Radix Astragali, Radix Astagali to the present invention.
Preferably, described Fructus Piperis powder is at least one in white pepper powder, black pepper to the present invention.
Preferably, described Rhizoma Zingiberis powder is at least one in Rhizoma Alpiniae Officinarum powder, Dioscorea zingiberensis powder, ginger powder to the present invention.
Another object of the present invention is to provide the manufacture method of selenium-rich type solid union flavouring agent described above, it can be by
Harmful D configuration seleno-amino acids in flavouring agent is converted into the L-configuration seleno-amino acids useful to human body.
For achieving the above object, the technical scheme is that
Comprise the following steps:
(1) neutral protease joining in enzymatic vessel the alkalescent water that temperature is 55～70 DEG C, obtaining concentration is 2～2.5wt ‰
Neutral protein enzyme aqueous solution, then fibroin is joined in neutral protein enzyme aqueous solution, insulation enzymolysis 7～8 hours, by enzyme
Inactivation；
(2) by the fibroin enzymolysis solution in step (1), yeast rich in selenium, Astragalus class plant extract, cucumber powder, Fructus Momordicae
Powder, purple perilla powder, Flos Caryophylli powder, Fructus Crataegi powder, Rhizoma Zingiberis powder, Rhizoma Cyperi powder, tangerine peel powder, Zanthoxyli Bungeani powder, star aniseed powder, chive powder, beef powder,
Edible salt mix homogeneously, is 6.6～6.8 at pH, under the conditions of temperature is 110～125 DEG C, carries out Maillard reaction, insulation is anti-
Answer 0.5～0.9 hour；
(3) sodium glutamate, dried scallop powder are joined mix homogeneously in step (2)；
(4) mixture in step (3) is positioned in vacuum concentration equipment carries out being concentrated in vacuo and become solid content；
(5) solid content after being concentrated in vacuo is put in spray drying device and is dried, and the selenium-rich type solid-state of final prepared powder is multiple
Close flavouring agent.
Preferably, the alkalescent water in described step (1) is natural alkalescent water to the present invention.
Preferably, the temperature that is concentrated in vacuo in described step (4) is 40～45 DEG C to the present invention, vacuum be-0.06～
-0.08MPa。
The present invention preferably, the dry inlet temperature 165 of the spray drying in described step (5)～170 DEG C, leaving air temp
It it is 120～125 DEG C.
Compared with prior art, there is advantages that
(1) selenium is one of micro elements needed by human, and scarce selenium can cause a lot of disease of the mankind, as anemia, coronary heart disease, Kaschin-Beck disease, gram
Mountain disease and diabetes etc., appropriate selenium has enhancing human body immunity function and antitumaous effect.Meanwhile, body is had again certain by selenium
Poisoning, the size of toxicity is relevant with its chemical form, and wherein natural organic selenium is less than inorganic selenium to the toxicity of human body, biological utilisation
Rate is also above inorganic selenium.
(2) it is with seleno-amino acids form at the organic form of Selenium in Biological Samples with the presence of quite a few, wherein participates in albumen
Matter forms amino acid whose kind 20 kinds, but seleno-amino acids only has 10 kinds, and wherein has have 9 kinds of chiral centre, its
Molecular structure is as it is shown in figure 1, the selenium that wherein human body is absorbed from the external world is mainly deposited with selenomethionine and selenocystine form
, and aminoacid is owing to there being hand-type center to have different configurations, its physiologically active of the seleno-amino acids of various configuration and biology
There is the biggest difference in utilizability.The most only seleno-amino acids of L-configuration can be utilized by tissue, and for D structure
The seleno-amino acids of type or racemization then can produce bigger harm to human body.
(3) impact of immunologic function is tested and good health and a long life effect by selenium-rich type solid union flavouring agent provided by the present invention at selenium
Experiment draws have and improve sleep quality and improve the help of sexual function.
(4) the selenium-rich type solid union flavouring agent prepared by preparation method provided by the present invention, it is possible to right by flavouring agent
The D configuration seleno-amino acids that human body is harmful is converted into the L-configuration seleno-amino acids useful to human body.
(5) spice is to utilize the seed of plant, alabastrum, base of leaf, alabastrum, root block etc., and extracting it has zest fragrance,
Make the general name of flavouring agent.Spice is seldom used alone, and major part is in harmonious proportion with several tens of kinds of compositions and is constituted.At gastronomical process
In, spice is not single-handed fight, combines often, plays the effect of cooperation.Each raw material, all
There is peculiar flavour, do not merge；When the cooking, plurality of raw materials Hybrid Heating, the fragrance of various raw materials, interpenetrates, mutually
" spread ", merge into each other, interact, the single taste of some smelling of fish or mutton abnormal flavour in raw material and flavoring agent is changed into compound delicious food,
Thus promote appetite.The tax perfume (or spice) effect different according to spice and function, can prepare the various pungent and fragrant flavorings of combination.Two or more
Spice is used in mixed way, and can play preferable synergism, produces more satisfactory, softer resultant effect.Some spices
Based on taste, some perfume (or spice), taste have concurrently, have based on fragrance, generally by this three classes spice in rational ratio mixing make
With, help perfume (or spice) so that vegetable is played, help color, help the effect of taste.By each material component proportioning, the regulation of ratio and trial, really
Protect the coordination between spice and raw material, vegetable local flavor is not had a negative impact.
(6) dried scallop powder (disodium succinate) produces, with sodium glutamate, the effect that delicate flavour is multiplied so that the present invention has the work of delicious food
With.
Accompanying drawing explanation
Fig. 1 is the molecular structure of 9 kinds of seleno-amino acids with chiral centre.
Detailed description of the invention
Hereinafter the detailed description of the invention of the present invention is described in detail.It is embodied as it should be appreciated that described herein
Mode is merely to illustrate and explains the present invention, is not limited to the present invention.
Embodiment one: a kind of selenium-rich type solid union flavouring agent, in terms of mass parts, its raw material includes: sodium glutamate 35 parts,
Dried scallop powder 15 parts, yeast rich in selenium 15 parts, Astragalus class plant extract 15 parts, cucumber powder 5 parts, fibroin 18 parts,
Neutral protease 0.1 part, mangosteen powder 5 parts, purple perilla powder 2 parts, Flos Caryophylli powder 5 parts, Fructus Crataegi powder 8 parts, Rhizoma Zingiberis powder 6, Rhizoma Cyperi powder
2 parts, tangerine peel powder 5 parts, Zanthoxyli Bungeani powder 5 parts, star aniseed powder 2 parts, 2 parts of chive powder, beef powder 15 parts, edible salt 50 parts.
Embodiment two: a kind of selenium-rich type solid union flavouring agent, in terms of mass parts, its raw material includes: sodium glutamate 38 parts,
Dried scallop powder 14 parts, yeast rich in selenium 13 parts, Astragalus class plant extract 14 parts, cucumber powder 6 parts, fibroin 17 parts,
Neutral protease 0.8 part, mangosteen powder 3 parts, purple perilla powder 3 parts, Flos Caryophylli powder 4 parts, Fructus Crataegi powder 7 parts, Rhizoma Zingiberis powder 6, Rhizoma Cyperi powder
4 parts, tangerine peel powder 3 parts, Zanthoxyli Bungeani powder 4 parts, star aniseed powder 34 parts, 4 parts of chive powder, beef powder 12 parts, edible salt 58 parts.
Embodiment three: a kind of selenium-rich type solid union flavouring agent, in terms of mass parts, its raw material includes: sodium glutamate 40 parts,
Dried scallop powder 13 parts, yeast rich in selenium extract 14 parts, Astragalus class plant extract 14 parts, cucumber powder 7 parts, fibroin
17 parts, neutral protease 0.5 part, mangosteen powder 3 parts, purple perilla powder 3 parts, Flos Caryophylli powder 3 parts, Fructus Crataegi powder 7 parts, Rhizoma Zingiberis powder 7
Part, 3 parts of Rhizoma Cyperi powder, tangerine peel powder 3 parts, Zanthoxyli Bungeani powder 3 parts, star aniseed powder 3 parts, 4 parts of chive powder, beef powder 14 parts, edible
Salt 55 parts.
Embodiment four: a kind of selenium-rich type solid union flavouring agent, in terms of mass parts, its raw material includes: sodium glutamate 42 parts,
Dried scallop powder 11 parts, yeast rich in selenium 14 parts, Astragalus class plant extract 12 parts, cucumber powder 7 parts, fibroin 16 parts,
Neutral protease 0.1 part, mangosteen powder 4 parts, purple perilla powder 4 parts, Flos Caryophylli powder 3, Fructus Crataegi powder 5, Rhizoma Zingiberis powder 7 parts, Rhizoma Cyperi powder 3
Part, tangerine peel powder 4 parts, Zanthoxyli Bungeani powder 3 parts, star aniseed powder 3 parts, 3 parts of chive powder, beef powder 14 parts, edible salt 53 parts.
Embodiment five: a kind of selenium-rich type solid union flavouring agent, in terms of mass parts, its raw material includes: sodium glutamate 45 parts,
Dried scallop powder 10 parts, yeast rich in selenium 12 parts, Astragalus class plant extract 10 parts, cucumber powder 8 parts, fibroin 18 parts,
Neutral protease 1 part, mangosteen powder 2 parts, purple perilla powder 5 parts, Flos Caryophylli powder 2 parts, Fructus Crataegi powder 4 parts, Rhizoma Zingiberis powder 7 parts, Rhizoma Cyperi
5 parts of powder, tangerine peel powder 2 parts, Zanthoxyli Bungeani powder 2 parts, star aniseed powder 5 parts, 5 parts of chive powder, beef powder 10 parts, edible salt 60 parts.
Embodiment one～embodiment five are prepared in accordance with the following steps:
(1) neutral protease joining in enzymatic vessel the natural alkalescent water that temperature is 55～70 DEG C, obtaining concentration is 2～2.5wt ‰
Neutral protein enzyme aqueous solution, then fibroin is joined in neutral protein enzyme aqueous solution, insulation enzymolysis 7～8 hours, by enzyme
Inactivation；
(2) by the fibroin enzymolysis solution in step (1), yeast rich in selenium, Astragalus class plant extract, cucumber powder, Fructus Momordicae
Powder, purple perilla powder, Flos Caryophylli powder, Fructus Crataegi powder, Rhizoma Zingiberis powder, Rhizoma Cyperi powder, tangerine peel powder, Zanthoxyli Bungeani powder, star aniseed powder, chive powder, beef powder,
Edible salt mix homogeneously, is 6.6～6.8 at pH, under the conditions of temperature is 110～125 DEG C, carries out Maillard reaction, insulation is anti-
Answer 0.5～0.9 hour；
(3) sodium glutamate, dried scallop powder are joined mix homogeneously in step (2)；
(4) mixture in step (3) is positioned in vacuum concentration equipment carries out being concentrated in vacuo and become solid content, be concentrated in vacuo
Temperature is 40～45 DEG C, and vacuum is-0.06～-0.08MPa；
(5) solid content after being concentrated in vacuo is put in spray drying device and is dried, the dry inlet temperature 165 that is wherein spray-dried～
170 DEG C, leaving air temp be 120～125 DEG C, the final selenium-rich type solid union flavouring agent preparing powder.
One, the impact of immunologic function is tested by selenium
Choose the age about 30 years old, the most weak and sickly, sleep bad, other healths close voluntary participation experiment 60
Position personnel, are divided into 6 groups, numbered A-F at random.Wherein A-E group eats embodiment one every day respectively～embodiment five is made
Standby selenium-rich type solid union flavouring agent.As a control group, F group eats common flavouring agent every day.After continuing half a year, observe 6
The sleep quality of group personnel also keeps a record.
Table one selenium affects experimental record table to immunologic function
| Sleep quality improves | Without significant change | Sleep quality reduces | ||
| A | Embodiment one | √ | ||
| B | Embodiment two | √√ | ||
| C | Embodiment three | √√√ | ||
| D | Embodiment four | √√ | ||
| E | Embodiment five | √ | ||
| F | Matched group | √√√ |
Note: √ represents that situation exists, and √ number is the most, represents that situation is the most obvious.
Observe table one, find out from matched group, for the bad personnel that sleep, if not done by therapeutic intervention, then it is slept
Dormancy quality will reduce.And the bad personnel that sleep can be played raising and sleep by the selenium-rich type solid union flavouring agent that the present invention provides
Dormancy quality, the help of enhancing immunologic function.Although wherein the E group sleep quality of embodiment five is without significant change, but compared to
The situation that the sleep quality of matched group F group persistently reduces, existing is alleviated, again show that embodiment five have improve sleep quality,
Strengthen the effect of immunologic function.And in 5 groups of embodiments, it is the most obvious that the sleep quality of the personnel in embodiment three improves situation,
Visible embodiment three can significantly improve sleep quality, strengthen immunologic function.
Two, good health and a long life effect experiment
Choose the age about 70 years old, health close voluntary participation experiment 60 old mans, be divided into 6 groups at random, numbering
For A-F.Wherein G-L group eats the selenium-rich type solid union flavouring agent prepared by embodiment one～embodiment five every day respectively.Make
For matched group, L group eats common flavouring agent every day.After continuing half a year, observe the conditions of sexual function of 6 groups of old mans and keep a record.
Table two selenium affects experimental record table to conditions of sexual function
| Sexual function improves | Without significant change | Sexual function reduces | ||
| G | Embodiment one | √ | ||
| H | Embodiment two | √√ | ||
| I | Embodiment three | √√√ | ||
| J | Embodiment four | √√ | ||
| K | Embodiment five | √ | ||
| L | Matched group | √√√ |
Observe table two, find out from matched group, for the old man of about 70 years old, if not done by therapeutic intervention, then its sexual function will
Can reduce.And the old man that sexual function is bad can be played and improve sexual function by the selenium-rich type solid union flavouring agent that the present invention provides
Help.And in 5 groups of embodiments, it is the most obvious that the sexual function of the old man in embodiment three improves situation.
This is owing to the reason of old people's sexual disorder is oligospermia, and the chemical composition of sperm is unsaturated fatty acid, always
Reactive oxygen free radical in year human body is oxidized to satisfied fatty acid unsaturated fatty acid and causes sperm to lose one's life power and losing property merit
Energy.After taking biological selenium, selenium reacts with reactive oxygen free radical, and reactive oxygen free radical is eliminated, and has kept unsaturated fatty acid
The vitality of state sperm and restorative function.
From selenium, the impact of immunologic function is tested and good health and a long life effect experiment, it can be seen that selenium-rich type provided by the present invention
Solid union flavouring agent all has good effect in enhancing immunologic function and good health and a long life effect, and wherein embodiment three shows
Optimum performance.
Comparative example one: use application publication date be on January 6th, 2016, application publication number be the right of CN105211818A
Than embodiment in file 1 as a comparison case.
Step (1) by sodium chloride, potassium chloride, yeast extract mix homogeneously in stirred tank；
Step (2) adds deionized water dissolving；
Step (3) is warming up to 80 degrees Celsius, and stirring is to being completely dissolved；
Step (4) heating and melting refines chicken oil, with selenium-rich component, Zanthoxyli Bungeani powder, star aniseed powder, Fructus Piperis powder, Radix Glycyrrhizae powder, Cortex Cinnamomi powder, little
Fructus Foeniculi powder, Flos Caryophylli powder, dry Fructus Crataegi powder, shrimp meal, beef powder, Carnis Gallus domesticus powder, wizened mycopowder, Collybia albuminosa (Berk.) Petch mycopowder, Rhizoma Zingiberis Recens powder, 5'-in
Flavor nucleotide disodium, astaxanthin, dried silkworm chrysalis meal add stirred tank together, stir 30 minutes；
Step (5) uses Centrafugal spray drying tower to be spray-dried, and obtains grain products.
Comparative example two: comparative example two is compared with embodiment three, and its preparation method is slightly different, and concrete steps include:
(1) neutral protease joining in enzymatic vessel the natural alkalescent water that temperature is 55～70 DEG C, obtaining concentration is 2～2.5wt ‰
Neutral protein enzyme aqueous solution, then fibroin is joined in neutral protein enzyme aqueous solution, insulation enzymolysis 7～8 hours, by enzyme
Inactivation；
(2) by the fibroin enzymolysis solution in step (1), mangosteen powder, purple perilla powder, Flos Caryophylli powder, Fructus Crataegi powder, Rhizoma Zingiberis powder, Rhizoma Cyperi
Powder, tangerine peel powder, Zanthoxyli Bungeani powder, star aniseed powder, chive powder, beef powder, edible salt mix homogeneously, pH be 6.6～6.8, temperature
Under the conditions of being 110～125 DEG C, carry out Maillard reaction, insulation reaction 0.5～0.9 hour；
(3) yeast rich in selenium, Astragalus class plant extract, cucumber powder, sodium glutamate, dried scallop powder are joined in step (2) mixed
Close uniformly；
(4) mixture in step (3) is positioned in vacuum concentration equipment carries out being concentrated in vacuo and become solid content, be concentrated in vacuo
Temperature is 40～45 DEG C, and vacuum is-0.06～-0.08MPa；
(5) solid content after being concentrated in vacuo is put in spray drying device and is dried, the dry inlet temperature 165 that is wherein spray-dried～
170 DEG C, leaving air temp be 120～125 DEG C, the final selenium-rich type solid union flavouring agent preparing powder.
Comparative example three: comparative example three is compared with embodiment two, removes yeast rich in selenium.
Comparative example four: comparative example four is compared with embodiment two, removes Astragalus class plant extract.
Comparative example five: comparative example five is compared with embodiment two, removes cucumber powder.
Comparative example six: comparative example six is compared with embodiment two, removes yeast rich in selenium, Astragalus class plant extract and cucumber powder.
Comparative example three～comparative example six are prepared in accordance with the following steps:
(1) neutral protease joining in enzymatic vessel the natural alkalescent water that temperature is 55～70 DEG C, obtaining concentration is 2～2.5wt ‰
Neutral protein enzyme aqueous solution, then fibroin is joined in neutral protein enzyme aqueous solution, insulation enzymolysis 7～8 hours, by enzyme
Inactivation；
(2) by the fibroin enzymolysis solution in step (1), yeast rich in selenium, Astragalus class plant extract, cucumber powder, Fructus Momordicae
Powder, purple perilla powder, Flos Caryophylli powder, Fructus Crataegi powder, Rhizoma Zingiberis powder, Rhizoma Cyperi powder, tangerine peel powder, Zanthoxyli Bungeani powder, star aniseed powder, chive powder, beef powder,
Edible salt mix homogeneously, is 6.6～6.8 at pH, under the conditions of temperature is 110～125 DEG C, carries out Maillard reaction, insulation is anti-
Answer 0.5～0.9 hour；
(3) sodium glutamate, dried scallop powder are joined mix homogeneously in step (2)；
(4) mixture in step (3) is positioned in vacuum concentration equipment carries out being concentrated in vacuo and become solid content, be concentrated in vacuo
Temperature is 40～45 DEG C, and vacuum is-0.06～-0.08MPa；
(5) solid content after being concentrated in vacuo is put in spray drying device and is dried, the dry inlet temperature 165 that is wherein spray-dried～
170 DEG C, leaving air temp be 120～125 DEG C, the final selenium-rich type solid union flavouring agent preparing powder.
According to selenium, the impact of immunologic function is tested and the operational approach of good health and a long life effect experiment, choose embodiment three and contrast
Example one～comparative example six contrast.
The selenium of table three embodiment three and comparative example one～comparative example six contrasts log to the impact of immunologic function
The good health and a long life effect experiment contrast log of table four embodiment three and comparative example one～comparative example six
In the selenium impact on immunologic function, although embodiment three and comparative example one are respectively provided with the help improving sleep quality, but implement
Example three improves the performance of sleep quality and is better than comparative example one；In good health and a long life effect, embodiment three is relative to comparative example one, real
Execute example three and be substantially better than comparative example one in terms of improving sexual function.As can be seen here, at selenium, the impact of immunologic function is tested and healthy
Long-lived effect experiment aspect, embodiment three is superior to apply for that publication date is that January 6, application publication number in 2016 are
The selenium-rich type solid union flavouring agent that the documents of CN105211818A is provided.
Comparing embodiment three and comparative example two, both preparation methoies are slightly different, i.e. yeast rich in selenium, Astragalus class plant carries
Take thing different for opportunity with the interpolation of cucumber powder.I.e. embodiment three is by yeast rich in selenium, Astragalus class plant extract in step (2)
Thing, cucumber powder add, and comparative example two is yeast rich in selenium, Astragalus class plant extract, cucumber powder to be added in step (3).
From table three and table four it can be seen that embodiment three selenium on the impact of immunologic function and good health and a long life effect in terms of be significantly better than that right
Ratio two.This is that the D configuration seleno-amino acids being likely due in yeast rich in selenium, Astragalus class plant extract and cucumber powder exists
The seleno-amino acids of the L-configuration useful to human body it is converted to during step (2).This estimation result is tested by gas chromatography
Card.
Embodiment three and comparative example three～contrast six compare: in terms of selenium is on the impact of immunologic function and good health and a long life effect, right
The performance of ratio three～contrast six is weaker than embodiment three.But comparative example six is improving sleep quality and is improving comparison ratio on sexual function
Example three～contrast five are the poorest, it is seen that yeast rich in selenium, Astragalus class plant extract and cucumber powder play synergism, promote this
Bright immunologic function and good health and a long life effect.
Additionally, the amount ranges of each component of present invention employing draws through constantly exploring.Consumption when each composition
Time not in the amount ranges of the present invention, even if identical with the component that the present invention uses, but also there will be bigger in performance
Deviation, and performance is all worse than selenium-rich type solid union flavouring agent provided by the present invention.
The above is only the preferred embodiment of the present invention, but, it is concrete that the present invention is not limited in above-mentioned embodiment
Details, in the technology concept of the present invention, can carry out multiple simple variant to technical scheme, and these are simple
Modification belong to the present invention protection domain.
Claims (10)
1. a selenium-rich type solid union flavouring agent, it is characterised in that in terms of mass parts, its raw material includes: sodium glutamate 35～45
Part, dried scallop powder 10～15 parts, yeast rich in selenium 12～15 parts, Astragalus class plant extract 10～15 parts, cucumber powder 5～8
Part, fibroin 15～18 parts, neutral protease 0.1～1 part, mangosteen powder 2～5 parts, purple perilla powder 2～5 parts, Flos Caryophylli
Powder 2～5 parts, Fructus Crataegi powder 4～8 parts, Rhizoma Zingiberis powder 6～7 parts, Rhizoma Cyperi powder 2～5 parts, tangerine peel powder 2～5 parts, Zanthoxyli Bungeani powder 2～5
Part, star aniseed powder 2～5 parts, chive powder 2～5 parts, beef powder 10～15 parts, edible salt 50～60 parts.
Selenium-rich type solid union flavouring agent the most according to claim 1, it is characterised in that in terms of mass parts, its raw material includes:
Sodium glutamate 38～42 parts, dried scallop powder 11～14 parts, yeast rich in selenium 13～14 parts, Astragalus class plant extract 12～14
Part, cucumber powder 6～7 parts, fibroin 16～17 parts, neutral protease 0.1～0.8 part, mangosteen powder 3～4 parts, Folium Perillae
Powder 3～4 parts, Flos Caryophylli powder 3～4 parts, Fructus Crataegi powder 5～7 parts, Rhizoma Zingiberis powder 6～7 parts, Rhizoma Cyperi powder 3～4 parts, tangerine peel powder 3～4
Part, Zanthoxyli Bungeani powder 3～4 parts, star aniseed powder 3～4 parts, chive powder 3～4 parts, beef powder 12～14 parts, edible salt 53～58 parts.
Selenium-rich type solid union flavouring agent the most according to claim 1, it is characterised in that in terms of mass parts, its raw material includes:
Sodium glutamate 40 parts, dried scallop powder 13 parts, yeast rich in selenium extract 14 parts, Astragalus class plant extract 14 parts, cucumber powder
7 parts, fibroin 17 parts, neutral protease 0.5 part, mangosteen powder 3 parts, purple perilla powder 3 parts, Flos Caryophylli powder 3 parts, Fructus Crataegi
7 parts of powder, Rhizoma Zingiberis powder 7 parts, 3 parts of Rhizoma Cyperi powder, tangerine peel powder 3 parts, Zanthoxyli Bungeani powder 3 parts, star aniseed powder 3 parts, 4 parts of chive powder, cattle
Meat powder 14 parts, edible salt 55 parts.
Selenium-rich type solid union flavouring agent the most according to claim 1, it is characterised in that described Astragalus class plant is that film pod is yellow
At least one in stilbene, Radix Astagali.
Selenium-rich type solid union flavouring agent the most according to claim 1, it is characterised in that described Fructus Piperis powder is white pepper powder, black
At least one in Fructus Piperis powder.
Selenium-rich type solid union flavouring agent the most according to claim 1, it is characterised in that described Rhizoma Zingiberis powder is Rhizoma Alpiniae Officinarum powder, Dioscorea zingiberensis
At least one in powder, ginger powder.
7. the manufacture method of a selenium-rich type solid union flavouring agent, it is characterised in that comprise the following steps:
(1) neutral protease joining in enzymatic vessel the alkalescent water that temperature is 55～70 DEG C, obtaining concentration is 2～2.5wt ‰
Neutral protein enzyme aqueous solution, then fibroin is joined in neutral protein enzyme aqueous solution, insulation enzymolysis 7～8 hours, by enzyme
Inactivation；
(2) by the fibroin enzymolysis solution in step (1), yeast rich in selenium, Astragalus class plant extract, cucumber powder, Fructus Momordicae
Powder, purple perilla powder, Flos Caryophylli powder, Fructus Crataegi powder, Rhizoma Zingiberis powder, Rhizoma Cyperi powder, tangerine peel powder, Zanthoxyli Bungeani powder, star aniseed powder, chive powder, beef powder,
Edible salt mix homogeneously, is 6.6～6.8 at pH, under the conditions of temperature is 110～125 DEG C, carries out Maillard reaction, insulation is anti-
Answer 0.5～0.9 hour；
(3) sodium glutamate, dried scallop powder are joined mix homogeneously in step (2)；
(4) mixture in step (3) is positioned in vacuum concentration equipment carries out being concentrated in vacuo and become solid content；
(5) solid content after being concentrated in vacuo is put in spray drying device and is dried, and the selenium-rich type solid-state of final prepared powder is multiple
Close flavouring agent.
The preparation method of selenium-rich type solid union flavouring agent the most according to claim 7, it is characterised in that described step (1)
In alkalescent water be natural alkalescent water.
The preparation method of selenium-rich type solid union flavouring agent the most according to claim 7, it is characterised in that described step (4)
In the temperature that is concentrated in vacuo be 40～45 DEG C, vacuum is-0.06～-0.08MPa.
The preparation method of selenium-rich type solid union flavouring agent the most according to claim 7, it is characterised in that described step (5)
In the dry inlet temperature 165 of spray drying～170 DEG C, leaving air temp be 120～125 DEG C.
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