CN106107889A - A kind of flavouring agent containing alanine for food nitrite of degrading - Google Patents
A kind of flavouring agent containing alanine for food nitrite of degrading Download PDFInfo
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- CN106107889A CN106107889A CN201610483086.7A CN201610483086A CN106107889A CN 106107889 A CN106107889 A CN 106107889A CN 201610483086 A CN201610483086 A CN 201610483086A CN 106107889 A CN106107889 A CN 106107889A
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- alanine
- nitrite
- food
- flavouring agent
- powder
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 39
- 235000004279 alanine Nutrition 0.000 title claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 37
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 title claims abstract description 35
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 28
- 235000013305 food Nutrition 0.000 title claims abstract description 26
- 230000000593 degrading effect Effects 0.000 title claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 55
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 26
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 26
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 26
- 229960003767 alanine Drugs 0.000 claims description 35
- 239000000843 powder Substances 0.000 claims description 27
- 150000001875 compounds Chemical class 0.000 claims description 9
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 8
- 229940041514 candida albicans extract Drugs 0.000 claims 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 description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 239000011975 tartaric acid Substances 0.000 claims description 8
- 235000002906 tartaric acid Nutrition 0.000 claims description 8
- 239000012138 yeast extract Substances 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 241000237509 Patinopecten sp. Species 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 235000020637 scallop Nutrition 0.000 claims description 7
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 125000003412 L-alanyl group Chemical group [H]N([H])[C@@](C([H])([H])[H])(C(=O)[*])[H] 0.000 claims description 2
- 229950010030 dl-alanine Drugs 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 229960001367 tartaric acid Drugs 0.000 claims description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000000711 cancerogenic effect Effects 0.000 abstract description 3
- 238000011161 development Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000002000 scavenging effect Effects 0.000 abstract description 3
- 231100000315 carcinogenic Toxicity 0.000 abstract description 2
- -1 nitrite compound Chemical class 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 10
- 229910002651 NO3 Inorganic materials 0.000 description 4
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229940005654 nitrite ion Drugs 0.000 description 4
- 230000033228 biological regulation Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 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 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 125000003295 alanine group Chemical group N[C@@H](C)C(=O)* 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000007034 nitrosation reaction Methods 0.000 description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
- 150000003141 primary amines Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRSXLGNVWSONIS-UHFFFAOYSA-N benzenesulfonic acid Chemical compound OS(=O)(=O)C1=CC=CC=C1 SRSXLGNVWSONIS-UHFFFAOYSA-N 0.000 description 1
- 229940092714 benzenesulfonic acid Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- HLNRBHDRGMNBEG-UHFFFAOYSA-N nitrous acid Chemical compound ON=O.ON=O HLNRBHDRGMNBEG-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of flavouring agent containing alanine for food nitrite of degrading, belong to food processing technology field.Described flavoring agent is in conventional flavouring agent, add alanine and ascorbic acid, and scavenging action to nitrite compound with appropriate ratio by both, effectively reduce the content of color development nitrite in food, avoid the carcinogenic food-safety problem such as grade that food nitrite causes, the addition of alanine simultaneously can also improve the local flavor of flavouring agent, meets consumer to food safety and delicious demand simultaneously.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of for food nitrite of degrading containing third
The flavouring agent of propylhomoserin.
Background technology
Nitrite is the food additive that state food health law uses, and is mainly used as color development in food processing
Agent, meat products fumet and preservative.Cured meat, Pickle all exist nitrite, in order to reach preferable color development effect
Really, some producers add the nitrite of excess in goods.Also containing certain nitrate in soil and water body, vegetable is prone to
Enrichment nitrate, the freshest edible leaf vegetables, if Herba Spinaciae, Herba Apii graveolentis, Chinese cabbage etc. are containing nitrate, in intestinal due to
The effect of nitrate reduction bacterium can also convert into nitrite.Fresh vegetables storEd in dish long and overnight after boiling, nitrous acid
The content of salt can substantially increase.In addition, the remnant nitrite in the food such as sausage, sauced meat is the highest.
Nitrite the most all can generate nitrosation reaction with primary amine substance, and generates carcinogen nitrous
Amine；Nitrite has oxidisability, acts on hemoglobin after entering human body, is allowed to lose the ability of conveying oxygen, thus draws
Play people's poisoning.Along with the people's continuous pursuit to food safety, the harm of nitrite causes greatly attention.Based on nitrous acid
Nitrite in the harm of salt, blocking nitrosamine formation or reduction food is one of approach of anti-curing cancers generation.Report is relatively at present
Many materials being used for removing food nitrite have ascorbic acid (Vc), tea polyphenols, glucose, aminoacid, Ox blood serum egg
(BSA), citric acid etc. in vain.The active substance removing nitrite that wherein ascorbic acid (Vc) is well recognized as, Vc has relatively
Strong reproducibility, can be by nitrite ion NO2 -Reduction, thus reduce NO2 -Content, suppression nitrosation reaction generation；
Glucose is the reducing sugar being widely present；Aminoacid also has the effect removing nitrite, and aminoacid belongs to primary amine
Matter, can generate nitrogen, the generation of blocking nitrosamine formation with nitrite after reacting, research shows, alanine, lysine etc. are the most right
Nitrite ion has certain scavenging action.NO is removed except being used alone above material2 -In addition, it is also possible to utilize multiple thing
Matter is combined, and the system after being combined removes NO2 -Effect far above the effect sum that is used alone.
At present, the many mouthfeels with seasoning of the flavouring agent market sold, local flavor are for being primarily directed toward.For in some foods
The hidden danger that nitrite is carcinogenic, the present invention, from flavouring agent component, adds the material effectively removing nitrite, described multiple
The effective ingredient removing nitrite in conjunction flavouring agent is alanine and ascorbic acid.Alanine is that GB2760-2011 regulation permits
Permitted the food additive used, there is delicate flavour and sweet taste, can be used as flavour enhancer and use in flavouring agent.Ascorbic acid is country's mark
The accurate antioxidant allowing to add in food.At present, alanine and ascorbic acid add with flavour enhancing, antioxidative effect respectively
In flavoring agent, but have ignored both compound rear effects effectively removing nitrite.The research of Wang Shuqing et al. shows, when
After alanine mixes with 1:1 with ascorbic acid, the clearance rate of nitrite be can reach under conditions of pH=3 by its compound system
More than 89.9%, the effect being used alone much larger than ascorbic acid, alanine.But, actual some edible flavouring agents, its pH
Value is general about 5.5 ~ 7.0, under this pH range of condition, when alanine and ascorbic acid add with same ratio, to nitrous
The elimination effect of hydrochlorate will be much smaller than 89.9%.
It is contemplated that by the material adding a certain amount of removing nitrite in flavouring agent, thus reach nitrous of degrading
Hydrochlorate, the reduction effect to harm；Utilize amino acid whose flavour enhancing effect, it is thus achieved that there is the flavouring agent of peculiar flavour simultaneously；
And regulate the adding proportion of alanine and ascorbic acid, mix the most delicious but also flavoring agent of safety from multiple angles.
Summary of the invention
It is an object of the invention to the weak point overcoming prior art to exist, it is provided that a kind of degraded food nitrite
Flavouring agent.This flavouring agent is nutritious, delicious flavour, has both had the effect removing nitrite, disclosure satisfy that again people couple
In food safety and delicious demand, it it is preferable flavoring agent.
Another object of the present invention is to provide the preparation method of a kind of flavouring agent, described compound seasoner is by following components
Constitute: Sal, monosodium glutamate, I+G, maltodextrin, yeast extract, tartaric acid, white sugar, dried scallop powder, Fructus Capsici powder, Fructus Piperis powder, fennel
XIANGFEN, alanine, ascorbic acid.
It is alanine and ascorbic acid that described compound seasoner removes the active ingredient of nitrous acid.In this compound seasoner
Adding appropriate tartaric acid, regulation pH is faintly acid, by regulation alanine and the ratio of ascorbic acid, takes into account delicious food and food simultaneously
Product safety two broad aspect.
As preferably, described alanine is ALANINE or DL-Alanine.
The optimum ratio of each raw material of described compound seasoner is in parts by weight: Sal 5-20 part, monosodium glutamate 15-45 part, I+G
0.2-1.5 part, maltodextrin 3-7 part, yeast extract 1-6 part, tartaric acid 0.5-1.5 part, white sugar 5-15 part, dried scallop powder
0.5-2 part, Fructus Capsici powder 0.5-1.5 part, Fructus Piperis powder 0.2-0.8 part, Fructus Foeniculi powder 0.2-0.4 part, alanine 0.5-3 part, Vitamin C
Acid 0.1-0.5 part.
The invention has the beneficial effects as follows:
Compound seasoner of the present invention uses the multiple spice such as yeast extract, monosodium glutamate, I+G to compound, by various local flavors
Cooperation between spice is refined to be formed, and not only makes the mellow in taste of flavouring agent, and after adding alanine, the local flavor of flavouring agent
Strengthening, aftertaste is long.Meanwhile, alanine and the common effect of ascorbic acid, enhance the ability eliminating nitrite ion, can
To be prevented effectively from the safety problem that food Nitrite ion brings.
Detailed description of the invention
Following example are the further instructions to the present invention, are not intended that the restriction to flesh and blood of the present invention.
Embodiment 1
Weigh Sal 17 parts, monosodium glutamate 36 parts, I+G 0.5 part, maltodextrin 4.2 parts, yeast extract 2.3 parts, tartaric acid respectively
0.7 part, white sugar 9.1 parts, dried scallop powder 1.2 parts, Fructus Capsici powder 0.7 part, Fructus Piperis powder 0.2 part, Fructus Foeniculi powder 0.2 part, and by following point
Group operates:
Matched group: no longer add other components；
Experimental group 1: alanine 0.8 part, 0.3 part of ascorbic acid；
Experimental group 2: alanine 2.2 parts, 0.3 part of ascorbic acid；
Experimental group 3: alanine 3.0 parts, 0.3 part of ascorbic acid；
Sterilizing after mix homogeneously, pack, to obtain final product.
Test method: take respectively in above group mixed-powder 1.5g in color comparison tube, add 2ml nitrite standard
Liquid (5.0mg/L), is settled to 20ml, after being sufficiently mixed, reacts 2h, does blank assay with distilled water simultaneously.And utilize amino
The benzenesulfonic acid method each group of clearance to nitrite of detection.
Embodiment 2
Weigh Sal 19 parts, monosodium glutamate 40 parts, I+G 0.5 part, maltodextrin 5 parts, yeast extract 2.7 parts, tartaric acid 1.0 respectively
Part, white sugar 8.7 parts, dried scallop powder 1 part, Fructus Capsici powder 0.9 part, Fructus Piperis powder 0.4 part, Fructus Foeniculi powder 0.4 part, and carry out by following packet
Operation:
Matched group: no longer add other components；
Experimental group 1: alanine 2 parts, 0.4 part of ascorbic acid；
Experimental group 2: alanine 2 parts, 0.25 part of ascorbic acid；
Experimental group 3: alanine 2 parts, 0.15 part of ascorbic acid；
Sterilizing after mix homogeneously, pack, to obtain final product.
Test method is with embodiment 1.
Embodiment 3
Weigh Sal 12 parts, monosodium glutamate 31 parts, I+G 0.4 part, maltodextrin 3.4 parts, yeast extract 1.8 parts, tartaric acid respectively
1.0 parts, white sugar 7.8 parts, dried scallop powder 0.8 part, Fructus Capsici powder 0.8 part, Fructus Piperis powder 0.3 part, Fructus Foeniculi powder 0.3 part, and by following point
Group operates:
Matched group: no longer add other components；
Experimental group 1: alanine 0.5 part, 0.1 part of ascorbic acid；
Experimental group 2: alanine 1.5 parts, 0.2 part of ascorbic acid；
Experimental group 3: alanine 3.0 parts, 0.5 part of ascorbic acid；
Sterilizing after mix homogeneously, pack, to obtain final product.
Test method is with embodiment 1.
In each embodiment as follows to nitrite clearance rate and Analyses Methods for Sensory Evaluation Results:
From result above, after the alanine adding appropriate ratio and ascorbic acid, the mouthfeel of this flavouring agent is the most soft
With, and nitrite is had a certain degree of scavenging action, can meet the delicious and double requirements of safety.
Claims (5)
1. one kind for degrading the flavouring agent containing alanine of food nitrite, it is characterised in that this flavouring agent comprise with
Lower component: Sal, monosodium glutamate, I+G, maltodextrin, yeast extract, tartaric acid, white sugar, dried scallop powder, Fructus Capsici powder, Fructus Piperis powder,
Fructus Foeniculi powder, alanine, ascorbic acid.
A kind of flavouring agent containing alanine for food nitrite of degrading the most according to claim 1, it is special
Levying and be, each raw material is in parts by weight: Sal 5-20 part, monosodium glutamate 15-45 part, I+G 0.2-1.5 part, maltodextrin 3-7 part,
Yeast extract 1-6 part, tartaric acid 0.5-2 part, white sugar 5-15 part, dried scallop powder 0.5-2 part, Fructus Capsici powder 0.5-1.5 part, Fructus Piperis
Powder 0.2-0.8 part, Fructus Foeniculi powder 0.2-0.4 part, alanine 0.5-3 part, ascorbic acid 0.1-0.5 part.
3. the compound seasoner with degrading nitrite prepared according to preparation method described in claim 1-2 any one,
It is characterized in that, described alanine is ALANINE or DL-Alanine.
The flavouring agent of a kind of food nitrite of degrading the most according to claim 1, it is characterised in that alanine is with anti-
The ratio of bad hematic acid is 10:1 ~ 30:1.
5. according to method described in claim 1-3 any one prepare for degrade food nitrite containing alanine
The application of flavouring agent.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175048A (en) * | 2018-01-15 | 2018-06-19 | 临沂大学 | A kind of method for reducing nitrite in sausage nitrate content |
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| KR20030089625A (en) * | 2002-05-16 | 2003-11-22 | 정찬홍 | High-quality bamboo-salt-fermented pollack roe products and method for preparing the same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175048A (en) * | 2018-01-15 | 2018-06-19 | 临沂大学 | A kind of method for reducing nitrite in sausage nitrate content |
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