CN106072409A - Functional flavoring agent of prebiotics and preparation method thereof - Google Patents
Functional flavoring agent of prebiotics and preparation method thereof Download PDFInfo
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- CN106072409A CN106072409A CN201610525988.2A CN201610525988A CN106072409A CN 106072409 A CN106072409 A CN 106072409A CN 201610525988 A CN201610525988 A CN 201610525988A CN 106072409 A CN106072409 A CN 106072409A
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- Prior art keywords
- prebiotics
- powder
- flavoring agent
- maltodextrin
- functional
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- 235000013406 prebiotics Nutrition 0.000 title claims abstract description 40
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 61
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 22
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 22
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 22
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 16
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 15
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 15
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 14
- 235000020279 black tea Nutrition 0.000 claims abstract description 14
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 10
- 239000012138 yeast extract Substances 0.000 claims abstract description 10
- CKLJMWTZIZZHCS-UWTATZPHSA-N D-aspartic acid Chemical compound OC(=O)[C@H](N)CC(O)=O CKLJMWTZIZZHCS-UWTATZPHSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- CKLJMWTZIZZHCS-UHFFFAOYSA-N D-OH-Asp Natural products OC(=O)C(N)CC(O)=O CKLJMWTZIZZHCS-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004386 Erythritol Substances 0.000 claims abstract description 8
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229960005261 aspartic acid Drugs 0.000 claims abstract description 8
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 8
- 229940009714 erythritol Drugs 0.000 claims abstract description 8
- 235000019414 erythritol Nutrition 0.000 claims abstract description 8
- 229940116298 l- malic acid Drugs 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000001103 potassium chloride Substances 0.000 claims abstract description 8
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 42
- 239000000203 mixture Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 7
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 239000011343 solid material Substances 0.000 claims description 3
- 229940074410 trehalose Drugs 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 240000006914 Aspalathus linearis Species 0.000 claims 1
- 235000012984 Aspalathus linearis Nutrition 0.000 claims 1
- 241000195493 Cryptophyta Species 0.000 claims 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002671 adjuvant Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 238000012545 processing Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 230000001629 suppression Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011321 prophylaxis Methods 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 101710146739 Enterotoxin Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 206010024264 Lethargy Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 206010048222 Xerosis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- FYGDTMLNYKFZSV-MRCIVHHJSA-N dextrin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](CO)OC(O[C@@H]2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-MRCIVHHJSA-N 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000147 enterotoxin Substances 0.000 description 1
- 231100000655 enterotoxin Toxicity 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 244000005709 gut microbiome Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
Abstract
The present invention relates to field of seasoning, disclose a kind of functional flavoring agent of prebiotics and preparation method thereof.The present invention includes following components (mass percent): Sal 30 70%, potassium chloride 0～35%, prebiotics 1 10%, monosodium glutamate 0 21%, erythritol 0.02 0.05%, L aspartic acid 0.3 0.5%, trehalose 1～5%, maltodextrin 3～20%, L malic acid 0.02 0.05%, yeast extract 0～3%, litchi powder 0～3%, Fructus Citri Limoniae powder 0.5～3%, black tea powder 0～3% and desiccated coconut powder 0～3%.Low cost of the present invention, preparation simplicity, raw material blending degree is high, balanced in nutrition.
Description
Technical field
The present invention relates to field of seasoning, particularly relate to a kind of functional flavoring agent of prebiotics and preparation method thereof.
Background technology
The fast development of modern food industry, food processing is more fine, more focuses on flavor taste, and that bring therewith is people
The a large amount of of nutrient needed for class vital movement are run off and lack.Dietary fiber, is described as the 7th of needed by human body the by nutritionist
Big nutrient, the quality for mankind's sub-health state is significant.Food processing is the finest, and dietary fiber will be the most scarce
Weary.The subhealth state diseases such as the shortage of dietary fiber, arises that constipation, insomnia, and enterotoxin gathers, xerosis cutis, lethargy
Sick.
The major physiological effect of Oligo (water soluble dietary fiber-functional oligose prebiotics) including: facilitating digestion
Road, the biggest gut microflora equalizes；Improve opposing bacteria pathogeny ability of immigrants, promote bifidobacterium growth；Have
Machine acid, reduces intestinal pH, suppression corruption, Constipation, improves lipid metabolism, reduce blood fat and cholesterol promote calcium, magnesium, zinc,
The absorption of the mineral elements such as ferrum improves immunity, suppression, prophylaxis of tumours.A large amount of Physiology and biochemistry and clinical testing data is had to show,
Various oligosaccharide nearly all can be used by bacillus bifidus, and most of prebioticses nearly all can not by some noxious bacteria
Utilize or be difficult with.
At present, food adds prebiotics and has become as a trend with the environment of balance internal microorganism, but existing
Some ripe products are the most few, and owing to prebiotics is the powder that particle diameter is tiny, the proportion moisture absorption little, easy, add Sal to
In to easily cause raw material mixing uneven, easily cause Sal and lump or rotten during using or storing.In prior art, in order to
Solve this problem, processing method has been done a little improvement, but procedure of processing is the most complicated, relatively costly.
Summary of the invention
The prebiotics that the technical problem to be solved in the present invention is to provide a kind of low cost, preparation is easy, raw material blending degree is good
Functional flavoring agent.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
The functional flavoring agent of prebiotics of the present invention, including following components (mass percent): Sal 30-70%, potassium chloride 0
～35%, prebiotics 1-10%, monosodium glutamate 0-21%, erythritol 0.02-0.05%, L-Aspartic acid 0.3-0.5%, trehalose
1～5%, maltodextrin 3～20%, L MALIC ACID 0.02-0.05%, yeast extract 0～3%, litchi powder 0～3%, Fructus Citri Limoniae
Powder 0.5～3%, black tea powder 0～3% and desiccated coconut powder 0～3%.
The functional flavoring agent of prebiotics of the present invention, further, described prebiotics is oligofructose, oligomeric xylose and oligomeric
One or more in dextrinose.
The functional flavoring agent of prebiotics of the present invention, further, the DE value of described maltodextrin is 11-20%.
The functional flavoring agent of prebiotics of the present invention, further, the DE value of described maltodextrin is 19%.
The functional flavoring agent of prebiotics of the present invention, further, described material composition particle diameter is 40-200 μm.
The preparation method of the functional flavoring agent of prebiotics of the present invention, comprises the following steps:
(1) get the raw materials ready: get the raw materials ready according to following components (mass percent): Sal 30-70%, potassium chloride 0～35%, benefit
Raw unit 1-10%, monosodium glutamate 0-21%, erythritol 0.02-0.05%, L-Aspartic acid 0.3-0.5%, trehalose 1～5%, wheat
Bud dextrin 3～20%, L MALIC ACID 0.02-0.05%, yeast extract 0～3%, litchi powder 0～3%, Fructus Citri Limoniae powder 0.5～
3%, black tea powder 0～3% and desiccated coconut powder 0～3%；
(2) the above-mentioned solid material in addition to Sal of pretreatment, crushes and screens, and material particular diameter is 40-200 μm；
(3) by Fructus Citri Limoniae powder, litchi powder, black tea powder, desiccated coconut powder and maltodextrin mix homogeneously, mixed material A is prepared, will be mixed
Close material A and be uniformly divided into 3 parts；
(4) 1 part of mixed material A is mixed homogeneously with monosodium glutamate；
(5) prebiotics, erythritol, L-Aspartic acid, trehalose and L MALIC ACID are mixed, add 1 part of mixed material
A, mix homogeneously；
(6) yeast extract is stirred evenly with hot water dissolving, be subsequently adding Sal and mix in the mixture of potassium chloride, yeast
Extract is 2:1 with the mass ratio of hot water；
(7) 1 part of mixed material A is added in the material that step (6) prepares, mix homogeneously.
(8) by (4), (5), (7) mix homogeneously, flavoring agent is obtained.
The preparation method of the functional flavoring agent of prebiotics of the present invention, further, in step (6), hot water temperature is 50-60
℃。
The functional flavoring agent of prebiotics of the present invention compared with prior art, has the advantages that
The functional flavoring agent of prebiotics of the present invention with the addition of multiple auxiliary materials so that balanced in nutrition in flavoring agent, mouthfeel
Preferably, unique flavor, having levels, seasoning more carries fresh.The present invention uses Fructus Citri Limoniae powder, litchi powder, black tea powder or desiccated coconut powder and wheat
Bud dextrin mixes, and prepares mixed material A, it is mixed from different material components respectively, substantially increases the mixed of material
Close the uniformity, only by controlling the order of addition of various adjuvants, the easiest married operation can be used to prepare seasoning of the present invention
Product, and ensure the mixing homogeneity of product compositions material, enormously simplify the processing technique of prebiotics flavoring agent, reduce life
Produce cost.
Detailed description of the invention
Preparation embodiment
Prepare the functional flavoring agent of prebiotics in accordance with the following methods:
(1) get the raw materials ready: get the raw materials ready according to component (mass percent) shown in table 1；
(2) the above-mentioned solid material in addition to Sal of pretreatment, crushes and screens, and material particular diameter is 40-200 μm；
(3) by Fructus Citri Limoniae powder, litchi powder, black tea powder, desiccated coconut powder and maltodextrin mix homogeneously, mixed material A is prepared, will be mixed
Close material A and be uniformly divided into 3 parts；
(4) 1 part of mixed material A is mixed homogeneously with monosodium glutamate；
(5) prebiotics, erythritol, L-Aspartic acid, trehalose and L MALIC ACID are mixed, add 1 part of mixed material
A, mix homogeneously；
(6) yeast extract is stirred evenly with the hot water dissolving of 50-60 DEG C, be subsequently adding in the mixture of Sal and potassium chloride
Mixing, yeast extract is 2:1 with the mass ratio of hot water；
(7) 1 part of mixed material A is added in the material that step (6) prepares, mix homogeneously.
(8) by (4), (5), (7) mix homogeneously, flavoring agent is obtained.
Embodiment component proportion prepared by table 1
Wherein the DE value of maltodextrin is the most as shown in table 2.
The DE value of maltodextrin in embodiment prepared by table 2
| % | Preparation example 1 | Preparation example 2 | Preparation example 3 | Preparation example 4 | Preparation example 5 |
| DE | 19 | 11 | 15 | 20 | 13 |
According to the relevant regulations in QB2020-2003 " seasoning salt ", the prebiotics function that above-mentioned preparation embodiment is prepared
Property flavoring agent carries out the detection of base values, and concrete quality inspection result is as shown in table 3.
The quality inspection result of the functional flavoring agent of table 3 prebiotics
| % | Preparation example 1 | Preparation example 2 | Preparation example 3 | Preparation example 4 | Preparation example 5 |
| Sodium chloride | 29.04 | 48.90 | 68.01 | 39.10 | 58.89 |
| Potassium chloride | 33.5 | 14.28 | 0 | 8.7 | 3.5 |
| Oligosaccharide | 0.89 | 7.13 | 4.58 | 2.74 | 9.35 |
| Adjuvant | 32.77 | 33.44 | 29.05 | 48.72 | 34.82 |
| Amino-acid nitrogen | 0.82 | 0.05 | 0.48 | 1.67 | 1.10 |
| The adjuvant coefficient of variation | 0.7 | 1.4 | 1.1 | 1.4 | 1.0 |
As shown in Table 3, the functional flavoring agent of prebiotics prepared according to the invention described above preparation method, balanced in nutrition, rich
Chloride containing potassium, can effective prophylaxis of hypertension, oligosaccharide content may be up to about 10%, can effectively facilitate the life of probiotics in intestinal
Long, the breeding of suppression harmful bacteria, maintain the colony balance in intestinal, reduce intestinal tract disease odds.
Comparative example
It is grouped into benchmark with the one-tenth shown in above-mentioned preparation embodiment 1,1 matched group and 6 experimental grouies, matched group are set
For according to component shown in above-mentioned preparation embodiment 1, preparing according to the preparation method of the functional flavoring agent of prebiotics of the present invention
Flavoring agent, experimental group 1,2 is for according to component shown in above-mentioned preparation embodiment 1, and changing maltodextrin therein into DE value respectively is
5% and 10%, other steps are identical with preparation embodiment 1；Experimental group 3 be remove Fructus Citri Limoniae powder in mixed material A, litchi powder,
Black tea powder and desiccated coconut powder, only remain maltodextrin, and the component of unclassified stores converts according to the percentage by weight shown in preparation embodiment 1
Being prepared for parts by weight, method is identical；Experimental group 4 is to remove the maltodextrin in mixed material A, only remains Fructus Citri Limoniae powder, litchi
Branch powder, black tea powder or the mixture of desiccated coconut powder, the component of unclassified stores converts according to the percentage by weight shown in preparation embodiment 1
Being prepared for parts by weight, method is identical；Experimental group 5,6, for according to component shown in above-mentioned preparation embodiment 1, the most successively will
Each component materials outside Sal is added to Sal, mix homogeneously.Often group experiment setting 3 is parallel, and uniformly extraction often group prepares
Product, detects the content of wherein adjuvant, adds up the coefficient of variation of this result, represents the mixing homogeneity of material with this, typically
Think the coefficient of variation below 10%, material mixing is i.e. calculated uniformly, and concrete outcome is as shown in table 4.
The mixing homogeneity of the flavoring agent that table 4 comparative example prepares
| Matched group | Experimental group 1 | Experimental group 2 | Experimental group 3 | Experimental group 4 | Experimental group 5 | Experimental group 6 | |
| The adjuvant coefficient of variation | 0.7% | 10.5% | 8.3% | 3.5% | 12% | 15.6% | 18.5% |
Understand in conjunction with table 3 and table 4, with the benefit preparing the method described in embodiment 1 according to the present invention and amounts of components prepares
Raw meta function flavoring agent is compared, and uses experimental group 1 and the experimental group 2 of DE value maltodextrin below 10%, the tune prepared
The taste product adjuvant coefficient of variation is to be exceeded 10-14 times, and i.e. the Product mix uniformity of experimental group 1 and experimental group 2 is far away from matched group,
Illustrate the DE value of maltodextrin when 11-20%, its promote mixing effect DE to be far above value below 10%.
Compared with matched group, in experimental group 3, the DE value of maltodextrin is identical with matched group, but mixed material A eliminates
Fructus Citri Limoniae powder, litchi powder, black tea powder and desiccated coconut powder, the adjuvant coefficient of variation of its flavouring agent prepared exceeds 4 times than matched group, experiment
Eliminating the maltodextrin in mixed material A in group 4, the adjuvant coefficient of variation of its flavouring agent prepared exceeds 16 than matched group
Times, this explanation Fructus Citri Limoniae powder, litchi powder, black tea powder and desiccated coconut powder have synergism with maltodextrin, and its mixture has promotion
Effect of the mix homogeneously of material component, single maltodextrin or Fructus Citri Limoniae powder, litchi powder, black tea powder and the promotion of desiccated coconut powder
The effect of material mixing uniformity is undesirable.
Compared with matched group, each component materials outside Sal is added to Sal by experimental group 5 and experimental group 6 the most successively
In, mix homogeneously, although all employ Fructus Citri Limoniae powder, litchi powder, black tea powder, desiccated coconut powder and maltodextrin, but the seasoning prepared
The adjuvant coefficient of variation of product still exceeds about 21-25 times than matched group, illustrates that adding of the composition of mixed material A and material is suitable
The necessity of sequence and importance, carry out order according to the processing technique step described in preparation method of the present invention and add materials component,
Be conducive to improving the mixing uniformity of material.
Embodiment described above is only to be described the preferred embodiment of the present invention, the not model to the present invention
Enclose and be defined, on the premise of designing spirit without departing from the present invention, the those of ordinary skill in the art technical side to the present invention
Various deformation that case is made and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (7)
1. the functional flavoring agent of prebiotics, it is characterised in that: include following components (mass percent): Sal 30-70%, chlorination
Potassium 0～35%, prebiotics 1-10%, monosodium glutamate 0-21%, erythritol 0.02-0.05%, L-Aspartic acid 0.3-0.5%, sea
Algae sugar 1～5%, maltodextrin 3～20%, L MALIC ACID 0.02-0.05%, yeast extract 0～3%, litchi powder 0～3%,
Fructus Citri Limoniae powder 0.5～3%, black tea powder 0～3% and desiccated coconut powder 0～3%.
The functional flavoring agent of prebiotics the most according to claim 1, it is characterised in that: described prebiotics be oligofructose,
One or more in oligomeric xylose and oligomeric isomaltose.
The functional flavoring agent of prebiotics the most according to claim 1, it is characterised in that: the DE value of described maltodextrin is
11-20%.
The functional flavoring agent of prebiotics the most according to claim 3, it is characterised in that: the DE value of described maltodextrin is
19%.
The functional flavoring agent of prebiotics the most according to claim 1, it is characterised in that: described material composition particle diameter is
40-200μm。
The preparation method of the functional flavoring agent of prebiotics the most according to claim 1, it is characterised in that: include following step
Rapid:
(1) get the raw materials ready: get the raw materials ready according to following components (mass percent): Sal 30-70%, potassium chloride 0～35%, prebiotics
1-10%, monosodium glutamate 0-21%, erythritol 0.02-0.05%, L-Aspartic acid 0.3-0.5%, trehalose 1～5%, Fructus Hordei Germinatus are stuck with paste
Essence 3～20%, L MALIC ACID 0.02-0.05%, yeast extract 0～3%, litchi powder 0～3%, Fructus Citri Limoniae powder 0.5～3%, red
Tea powder 0～3% and desiccated coconut powder 0～3%；
(2) the above-mentioned solid material in addition to Sal of pretreatment, crushes and screens, and material particular diameter is 40-200 μm；
(3) by Fructus Citri Limoniae powder, litchi powder, black tea powder, desiccated coconut powder and maltodextrin mix homogeneously, mixed material A is prepared, by mixture
Material A is uniformly divided into 3 parts；
(4) 1 part of mixed material A is mixed homogeneously with monosodium glutamate；
(5) prebiotics, erythritol, L-Aspartic acid, trehalose and L MALIC ACID are mixed, add 1 part of mixed material A, mixed
Close uniformly；
(6) yeast extract is stirred evenly with hot water dissolving, be subsequently adding Sal and mix in the mixture of potassium chloride, extraction from yeast
Thing is 2:1 with the mass ratio of hot water；
(7) 1 part of mixed material A is added in the material that step (6) prepares, mix homogeneously；
(8) by (4), (5), (7) mix homogeneously, flavoring agent is obtained.
The functional flavoring agent of prebiotics the most according to claim 1, it is characterised in that: in step (6), hot water temperature is 50-
60℃。
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107232574A (en) * | 2017-06-30 | 2017-10-10 | 益盐堂（应城）健康盐制盐有限公司 | Banana flavor rice perfume profit salt |
| CN107252079A (en) * | 2017-06-30 | 2017-10-17 | 益盐堂（应城）健康盐制盐有限公司 | Milk flavoured ric perfume profit salt |
| CN108719932A (en) * | 2017-04-24 | 2018-11-02 | 罗成 | A kind of functionality edible salt/Cardia Salt and its application |
| CN110226734A (en) * | 2019-06-06 | 2019-09-13 | 益盐堂（应城）健康盐制盐有限公司 | A kind of seasoning salt and preparation method thereof with human body intestinal canal maintenance effect |
| CN115530353A (en) * | 2022-10-21 | 2022-12-30 | 淄博杜隆商贸有限公司 | Compound seasoning containing edible salt and preparation method thereof |
| KR102578244B1 (en) * | 2023-03-30 | 2023-09-14 | 인테이크 주식회사 | Sweetner composition including Siraitia grosvenorii extract and stevia and method of manufacturing thereof |
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| KR102578244B1 (en) * | 2023-03-30 | 2023-09-14 | 인테이크 주식회사 | Sweetner composition including Siraitia grosvenorii extract and stevia and method of manufacturing thereof |
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Application publication date: 20161109 |