CN106107873A - A kind of vegetable taste cookies, potato chips seasoning reinforcing agent and preparation method thereof - Google Patents
A kind of vegetable taste cookies, potato chips seasoning reinforcing agent and preparation method thereof Download PDFInfo
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- CN106107873A CN106107873A CN201610567261.0A CN201610567261A CN106107873A CN 106107873 A CN106107873 A CN 106107873A CN 201610567261 A CN201610567261 A CN 201610567261A CN 106107873 A CN106107873 A CN 106107873A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 28
- 235000019640 taste Nutrition 0.000 title claims abstract description 21
- 235000014510 cooky Nutrition 0.000 title claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 13
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 13
- 239000012744 reinforcing agent Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 60
- 238000006243 chemical reaction Methods 0.000 claims description 31
- 229940041514 candida albicans extract Drugs 0.000 claims description 30
- 239000012138 yeast extract Substances 0.000 claims description 30
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 27
- 239000000284 extract Substances 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 17
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
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- 238000000034 method Methods 0.000 claims description 11
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- 239000012141 concentrate Substances 0.000 claims description 8
- 239000000839 emulsion Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
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- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 7
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- 235000016640 Flammulina velutipes Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 108090000145 Bacillolysin Proteins 0.000 claims description 6
- 102000012286 Chitinases Human genes 0.000 claims description 6
- 108010022172 Chitinases Proteins 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 102000035092 Neutral proteases Human genes 0.000 claims description 6
- 108091005507 Neutral proteases Proteins 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000376 reactant Substances 0.000 claims description 5
- 230000001413 cellular effect Effects 0.000 claims description 4
- 238000001976 enzyme digestion Methods 0.000 claims description 4
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000016337 monopotassium tartrate Nutrition 0.000 claims description 3
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims description 3
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims description 3
- 235000012207 sodium gluconate Nutrition 0.000 claims description 3
- 239000000176 sodium gluconate Substances 0.000 claims description 3
- 229940005574 sodium gluconate Drugs 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
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- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 2
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- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
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- 229930003231 vitamin Natural products 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 25
- 235000013305 food Nutrition 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 10
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- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003270 Vitamin B Chemical group 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000012295 chemical reaction liquid Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
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- 235000014103 egg white Nutrition 0.000 description 1
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- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021408 high quality diet Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of vegetable taste cookies, potato chips seasoning reinforcing agent and preparation method thereof, the present invention can be used as the seasoning reinforcing agent of cookies, potato chips, make it have pure and fresh vegetable taste, this product is mainly made with green vegetables, rich in substantial amounts of vitamin, human metabolism can be promoted, promote intestinal toxin expelling, and contribute to reducing blood sugar for human body, blood fat, reduce cardiovascular and cerebrovascular disease, be suitable for various people and eat, green health of the present invention, without chemical preservative, it is eaten for a long time harmless.
Description
Technical field
The present invention relates to food industrial technical field, particularly relate to a kind of vegetable taste cookies, potato chips seasoning reinforcing agent and
Preparation method.
Background technology
Along with raising and the increase of food kind of living standards of the people, yeast has been widely used in food service industry neck
Territory.Yeast extract as one of important yeast derivative, is widely used in during food adds by himself advantage, can be notable
Increase the delicate flavour of food, local flavor.Nowadays, China is increasingly becoming manufacturing center, the world, and yeast industry also becomes food fermentation
One of core pillar industry of engineering field.
Yeast extract (Yeast Extract), also known as yeast extraction, yeastex, yeast extract.It is to be with edible yeast
Raw material, uses modern biotechnology partly or entirely to be dissolved by yeast.The protein in yeast cells, nucleic acid material is made to enter
Row degraded, by being processed further process, is prepared as powdery, paste or liquid product.Yeast extract is mainly composed of
Polypeptide, aminoacid, flavour nucleotide, vitamin B group and trace element, add to and can improve product special flavour in food, relaxes acid
Taste, removes bitterness, and shielding saline taste and foreign odor, this gives off a strong fragrance persistently, mellow soft and high temperature resistant.Aminoacid energy in extract
Maillard reaction with reducing sugar plays complexity, generates tempting meat-like flavor.The numerous country in the whole world such as U.S., Japan, Holland's pellet
Wheat all concentrates on yeast extract the development of natural flavouring with exploitation.According to statistics, extraction from yeast the most in the world
The annual production of thing oneself reach 100,000 tons, annual value of production 800000000 dollars.The research of China's yeast extract is started late, yeast extract
The most just being admitted by people, domestic food commercial production scale is the most progressively opened in market and market is fast-developing, as convenient
Face, meat products, chicken essence, compound seasoner, Oyster sauce, soy sauce, beans class, vinegar, puffed food, cookies, quick frozen food, essence and flavoring agent,
The food industry such as food and drink vegetarian diet are required for using yeast extract.The Rapid Expansion in market makes yeast extract be in, and supply falls short of demand
State, the production of yeast extract can not meet the most far away the demand in market.At present, except Angel Yeast stock in China market
Part company limited successfully develops outside yeast extract product, other Products rarely seen.It is exactly the limited public affairs of Angel Yeast share
Department's yeast extract product, is mainly supplied to big food company, the most rarely seen sale.Wherein, yeast is taken out
The production technology of extract, research and development of products are delayed and technological accumulation inadequate, are affect yeast extract to produce and the weight of application
Want reason.At " research of a bakers yeast extract " literary composition, author, with activity baker yeast as raw material, produces yeast and extracts
Thing, to setting up a set of technique utilizing dry yeast to produce high-quality yeast extract and method, enterprising at taste and yield
Row optimizes, and provides fundamental basis for industrialized production and practical advice.Though this scheme has certain positive effect, but its shortcoming
The most particularly evident, main some is as follows: one is the research that author only focuses on reaction condition, such as optimal reactive temperature, pH, time
Between, the physical factor such as solid-liquid ratio, and lack the research to raw material and modification, owing to raw material is single, it is impossible to realize products taste and
The further lifting of local flavor；Two is that author lacks the functional study to yeast extract, although former scheme can improve product
Yield, but due to its product lack health function, it is impossible to meet people's demand to high-quality diet product, unfavorable
Popularization and expansion in market.Three is that product category is more single, alternative of less types, it is impossible to meet the polynary of people
Change life requirement, be unfavorable for people to select suitably and admire product.Not enough for the above, the present invention has done corresponding optimization
And improvement, through some effort, it is thus achieved that a kind of quality safety, quality are high and have the yeast extract of nutritious tonifying effect,
It is while giving food nutrition and has health, such that it is able to preferably meet the dietary requirements of people, and also
A new health Condiment Market can be opened up, thus show one's talent in the consumption market of keen competition, grow stronger day by day.
Summary of the invention
In order to solve the deficiencies in the prior art, the invention provides a kind of vegetable taste cookies, potato chips seasoning reinforcing agent and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of vegetable taste cookies, potato chips seasoning reinforcing agent, be prepared by the raw materials in: bakery yeast 50-60, neutral egg
White enzyme 0.1-0.2, chitinase 0.1-0.2, galic bolt powder 15-17, Flammulina velutipes powder 12-13, blue or green river vegetable powder 7-8, Sucus Cucumidis sativi 5-6, life
Rhizoma Zingiberis powder 0.2-0.3, Oleum Bulbus Allii 0.3-0.5, soybean protein concentrate 5-6, mashed carrot 7-8, Cortex Lycii extract 0.2-0.3, deliver vegetables
Extract 0.5-0.6, purple cabbage powder 3-4, Herba Spinaciae powder 5-6, cumin powder 0.2-0.3, spiced salt 0.04-0.05, sodium gluconate
0.02-0.03, potassium hydrogen tartrate 0.01-0.02.
Described vegetable taste cookies, potato chips seasoning reinforcing agent, its preparation method is as follows:
(1) by bakery yeast according to mass percent 10-20%(w/w) ratio soluble in water be deployed into yeast emulsion, by yeast
Emulsion carries out broken wall treatment by high pressure homogenizer, joins in enzymatic vessel by the yeast emulsion after breaking cellular wall, according still further to quality hundred
Proportion by subtraction 0.02-0.04%(w/w) ratio in enzymatic vessel, add neutral protease, chitinase carries out enzyme digestion reaction, arranges enzyme
The temperature solving reaction is 52-56 DEG C, the time is 12-15h, after enzymolysis, temperature is increased to 102-108 DEG C and carries out enzyme denaturing process, goes out
The enzyme time is 15-20min, connects freeze cycle water and the temperature in enzymatic vessel is down to 18-22 DEG C, then use 3000-after enzyme denaturing
Enzymolysis solution is centrifuged by 5000r/min, takes centrifuged supernatant and carry out concentrating under reduced pressure and be spray-dried after centrifugal 10-15min,
To yeast extract, retain stand-by；
(2) yeast extract step (1) obtained mixes with galic bolt powder, Flammulina velutipes powder, blue or green river vegetable powder, adds its gross weight 5-6
Times water be fully stirred, be then added in reactor, arrange the temperature of reactor be 78-82 DEG C, speed of agitator be
150-180r/min, insulation reaction 2-3h, then in reactor, add Sucus Cucumidis sativi, Rhizoma Zingiberis Recens powder, Oleum Bulbus Allii mix homogeneously, will reaction
The temperature of still is increased to 94-96 DEG C, and rotating speed increases to 180-200r/min, by the temperature of reactor after insulation reaction 20-30min
It is down to 64-68 DEG C, then adds soybean protein concentrate, mashed carrot mix homogeneously to the inside, stir under the rotating speed of 120-150r/min
Mix stopped reaction after reaction 3-5h, reactant liquor is spray-dried, retain dried powder stand-by；
(3) water of Cortex Lycii extract, deliver vegetables extract and 8-10 times of weight portion is mixed to join in reactor, reaction is set
The temperature of still is 98-102 DEG C, then adds purple cabbage powder, Herba Spinaciae powder mixing, turn on agitator, 170-180r/ in reactor
Min stirs 18-24min, then temperature is adjusted to 52-56 DEG C, and addition cumin powder, the spiced salt mix again, insulated and stirred reaction 1-2h
Rear taking-up reactant liquor is spray-dried, and retains dried powder stand-by；
(4) dried powder step (3) obtained mixes with the powder of step (2), then is added by other surplus stocks, adds
Enter the water mix homogeneously of gross weight 3-5 times, supersound process 20-30min under frequency 50KHz-80KHz, be again heated to 78-afterwards
85 DEG C of insulations, reaction 2-3h after be cooled to 20-25 DEG C, spray-dried after obtain finished product.
Beneficial effects of the present invention:
The present invention can be used as the seasoning reinforcing agent of cookies, potato chips so that it is has pure and fresh vegetable taste, and this product is mainly with green vegetables
Dish is made, and rich in substantial amounts of vitamin, can promote human metabolism, promotes intestinal toxin expelling, and contributes to reducing human body
Blood glucose, blood fat, reduce cardiovascular and cerebrovascular disease, is suitable for various people and eats, green health of the present invention, without chemical preservative,
It is eaten for a long time harmless.The present invention is with bakery yeast as raw material, owing to tradition is general by autolysis method acquisition yeast extract
All over also existing that yield is low and the not enough problem such as poor quality, thus the present invention by breaking cellular wall, enzymolysis, be centrifuged, concentrate, the technique that is dried obtains
Taking yeast extract, to realize the raising of yield, broken wall treatment can effectively facilitate Cytoplasm dissolution, neutral protease and chitin
The complex enzyme hydrolysis of enzyme can be effectively improved enzymolysis efficiency and yield.Although obtaining yeast extract by above enzymolysis can tentatively expire
The dietary requirements of foot people, but owing to this product taste is single, trophism is the highest and lacks necessary health-care tonic effect,
The higher dietary requirements of people cannot be met, accordingly, it would be desirable to do modification further.Galic bolt powder, Flammulina velutipes powder, blue or green river dish
Powder, Sucus Cucumidis sativi, Rhizoma Zingiberis Recens powder etc. have abundant nutritive value, for help improve the taste and flavor of yeast extract have and
Its important effect, coordinates generation Maillard reaction by these adjuvants, it is possible to realize yeast extract wind with yeast extract
Taste and the increase of function, thus preferably improve flavour of food products, the bad smells such as suppression food is bitter, puckery, make the taste of food more
Add dense, mellow and full.Cortex Lycii extract, extract of delivering vegetables, purple cabbage powder, Herba Spinaciae powder with the use of, it is possible to make the present invention exist
Also there is while there is food nutrition health, can preferably regulate the histoorgan function of human body, strengthen human body
Immunity, improves the healthy of people.Due to the cooperation of above-mentioned adjuvant, prepared final products not only abnormal smells from the patient delicate fragrance, local flavor are only
Special, comfortable taste, and health-care effect is good, has good development prospect, it is possible to take the course of its own in following market competition,
Grow development.
Detailed description of the invention
Technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described enforcement
Example is only a part of embodiment of the present invention rather than whole embodiments, and based on the embodiment in the present invention, this area is common
All other embodiments that technical staff is obtained under not making creative work premise, broadly fall into the model of present invention protection
Enclose.
A kind of vegetable taste cookies, potato chips seasoning reinforcing agent, be made up of the raw material of following weight portion (kilogram): bakery yeast
50, neutral protease 0.1, chitinase 0.1, galic bolt powder 15, Flammulina velutipes powder 12, blue or green river vegetable powder 7, Sucus Cucumidis sativi 5, Rhizoma Zingiberis Recens powder 0.2, big
Bulbus Allii oil 0.3, soybean protein concentrate 5, mashed carrot 7, Cortex Lycii extract 0.2, extract 0.5 of delivering vegetables, purple cabbage powder 3, Herba Spinaciae powder
5, cumin powder 0.2, the spiced salt 0.04, sodium gluconate 0.02, potassium hydrogen tartrate 0.01.
Described vegetable taste cookies, potato chips seasoning reinforcing agent, its preparation method is as follows:
(1) by bakery yeast according to mass percent 10%(w/w) ratio soluble in water be deployed into yeast emulsion, by yeast milk
Liquid carries out broken wall treatment by high pressure homogenizer, joins in enzymatic vessel, according still further to percent mass by the yeast emulsion after breaking cellular wall
Than 0.02%(w/w) ratio in enzymatic vessel, add neutral protease, chitinase carries out enzyme digestion reaction, arranges enzyme digestion reaction
Temperature be 52 DEG C, the time be 12h, after enzymolysis, temperature is increased to 102 DEG C and carries out enzyme denaturing process, the enzyme denaturing time is 15min, goes out
Connect freeze cycle water after enzyme and the temperature in enzymatic vessel is down to 18 DEG C, then use 3000r/min that enzymolysis solution is centrifuged, from
Take centrifuged supernatant after heart 10min carry out concentrating under reduced pressure and be spray-dried, obtain yeast extract, retain stand-by；
(2) yeast extract step (1) obtained mixes with galic bolt powder, Flammulina velutipes powder, blue or green river vegetable powder, adds its gross weight 5 times
Water be fully stirred, be then added in reactor, arrange the temperature of reactor be 78 DEG C, speed of agitator be 150r/
Min, insulation reaction 2h, then in reactor, add Sucus Cucumidis sativi, Rhizoma Zingiberis Recens powder, Oleum Bulbus Allii mix homogeneously, by the temperature liter of reactor
Up to 94 DEG C, rotating speed increases to 180r/min, after insulation reaction 20min, the temperature of reactor is down to 64 DEG C, then adds to the inside
Enter soybean protein concentrate, mashed carrot mix homogeneously, stopped reaction after stirring reaction 3h under the rotating speed of 120r/min, will reaction
Liquid is spray-dried, and retains dried powder stand-by；
(3) water of Cortex Lycii extract, deliver vegetables extract and 8 times of weight portions is mixed to join in reactor, reactor is set
Temperature be 98 DEG C, then in reactor add purple cabbage powder, Herba Spinaciae powder mixing, turn on agitator, 170r/min stir
18min, then temperature is adjusted to 52 DEG C, addition cumin powder, the spiced salt mix again, take out reactant liquor and carry out after insulated and stirred reaction 1h
It is spray-dried, retains dried powder stand-by；
(4) dried powder step (3) obtained mixes with the powder of step (2), then is added by other surplus stocks, adds
Enter the water mix homogeneously of gross weight 3 times, supersound process 20min under frequency 50KHz, be again heated to 78 DEG C of insulations afterwards, reaction
Be cooled to 20 DEG C after 2h, spray-dried after obtain finished product.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (2)
1. a vegetable taste cookies, potato chips seasoning reinforcing agent, it is characterised in that be prepared by the raw materials in: bread ferment
Female 50-60, neutral protease 0.1-0.2, chitinase 0.1-0.2, galic bolt powder 15-17, Flammulina velutipes powder 12-13, blue or green river vegetable powder 7-
8, Sucus Cucumidis sativi 5-6, Rhizoma Zingiberis Recens powder 0.2-0.3, Oleum Bulbus Allii 0.3-0.5, soybean protein concentrate 5-6, mashed carrot 7-8, Cortex Lycii extract
Thing 0.2-0.3, the extract 0.5-0.6 that delivers vegetables, purple cabbage powder 3-4, Herba Spinaciae powder 5-6, cumin powder 0.2-0.3, spiced salt 0.04-
0.05, sodium gluconate 0.02-0.03, potassium hydrogen tartrate 0.01-0.02.
Vegetable taste cookies the most according to claim 1, potato chips seasoning reinforcing agent, its preparation method is as follows:
(1) by bakery yeast according to mass percent 10-20%(w/w) ratio soluble in water be deployed into yeast emulsion, by yeast
Emulsion carries out broken wall treatment by high pressure homogenizer, joins in enzymatic vessel by the yeast emulsion after breaking cellular wall, according still further to quality hundred
Proportion by subtraction 0.02-0.04%(w/w) ratio in enzymatic vessel, add neutral protease, chitinase carries out enzyme digestion reaction, arranges enzyme
The temperature solving reaction is 52-56 DEG C, the time is 12-15h, after enzymolysis, temperature is increased to 102-108 DEG C and carries out enzyme denaturing process, goes out
The enzyme time is 15-20min, connects freeze cycle water and the temperature in enzymatic vessel is down to 18-22 DEG C, then use 3000-after enzyme denaturing
Enzymolysis solution is centrifuged by 5000r/min, takes centrifuged supernatant and carry out concentrating under reduced pressure and be spray-dried after centrifugal 10-15min,
To yeast extract, retain stand-by；
(2) yeast extract step (1) obtained mixes with galic bolt powder, Flammulina velutipes powder, blue or green river vegetable powder, adds its gross weight 5-6
Times water be fully stirred, be then added in reactor, arrange the temperature of reactor be 78-82 DEG C, speed of agitator be
150-180r/min, insulation reaction 2-3h, then in reactor, add Sucus Cucumidis sativi, Rhizoma Zingiberis Recens powder, Oleum Bulbus Allii mix homogeneously, will reaction
The temperature of still is increased to 94-96 DEG C, and rotating speed increases to 180-200r/min, by the temperature of reactor after insulation reaction 20-30min
It is down to 64-68 DEG C, then adds soybean protein concentrate, mashed carrot mix homogeneously to the inside, stir under the rotating speed of 120-150r/min
Mix stopped reaction after reaction 3-5h, reactant liquor is spray-dried, retain dried powder stand-by；
(3) water of Cortex Lycii extract, deliver vegetables extract and 8-10 times of weight portion is mixed to join in reactor, reaction is set
The temperature of still is 98-102 DEG C, then adds purple cabbage powder, Herba Spinaciae powder mixing, turn on agitator, 170-180r/ in reactor
Min stirs 18-24min, then temperature is adjusted to 52-56 DEG C, and addition cumin powder, the spiced salt mix again, insulated and stirred reaction 1-2h
Rear taking-up reactant liquor is spray-dried, and retains dried powder stand-by；
(4) dried powder step (3) obtained mixes with the powder of step (2), then is added by other surplus stocks, adds
Enter the water mix homogeneously of gross weight 3-5 times, supersound process 20-30min under frequency 50KHz-80KHz, be again heated to 78-afterwards
85 DEG C of insulations, reaction 2-3h after be cooled to 20-25 DEG C, spray-dried after obtain finished product.
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| CN201610567261.0A CN106107873A (en) | 2016-07-19 | 2016-07-19 | A kind of vegetable taste cookies, potato chips seasoning reinforcing agent and preparation method thereof |
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2016
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