CN106343497A - Fruit-vegetable composite seasoning material and preparation method thereof - Google Patents
Fruit-vegetable composite seasoning material and preparation method thereof Download PDFInfo
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- CN106343497A CN106343497A CN201610701704.0A CN201610701704A CN106343497A CN 106343497 A CN106343497 A CN 106343497A CN 201610701704 A CN201610701704 A CN 201610701704A CN 106343497 A CN106343497 A CN 106343497A
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- 239000000463 material Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 8
- 239000002131 composite material Substances 0.000 title abstract 5
- 239000000284 extract Substances 0.000 claims abstract description 233
- 239000000843 powder Substances 0.000 claims abstract description 229
- 235000013311 vegetables Nutrition 0.000 claims abstract description 93
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 62
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 48
- 239000000796 flavoring agent Substances 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 26
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 19
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical class [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 3
- 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 3
- 150000001875 compounds Chemical class 0.000 claims description 59
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 24
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 17
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 17
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 239000003205 fragrance Substances 0.000 claims description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 244000003416 Asparagus officinalis Species 0.000 claims description 11
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 11
- 235000002567 Capsicum annuum Nutrition 0.000 claims description 11
- 240000004307 Citrus medica Species 0.000 claims description 11
- 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 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 241001116389 Aloe Species 0.000 claims description 10
- 241001672694 Citrus reticulata Species 0.000 claims description 10
- 235000011399 aloe vera Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 240000006108 Allium ampeloprasum Species 0.000 claims description 9
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 9
- 240000003768 Solanum lycopersicum Species 0.000 claims description 9
- 238000001125 extrusion Methods 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 9
- 241000220324 Pyrus Species 0.000 claims description 8
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 239000012467 final product Substances 0.000 claims description 8
- 235000021017 pears Nutrition 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims description 8
- 229940013618 stevioside Drugs 0.000 claims description 8
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 8
- 235000019202 steviosides Nutrition 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 229940069521 aloe extract Drugs 0.000 claims description 7
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical group CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 240000008067 Cucumis sativus Species 0.000 claims description 5
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 5
- 244000300264 Spinacia oleracea Species 0.000 claims description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 244000128884 Zier Kohl Species 0.000 claims 5
- 244000291564 Allium cepa Species 0.000 claims 3
- 240000007124 Brassica oleracea Species 0.000 claims 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 claims 1
- 235000021028 berry Nutrition 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 239000002773 nucleotide Substances 0.000 claims 1
- 125000003729 nucleotide group Chemical group 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 240000004073 Brassica oleracea var. viridis Species 0.000 description 18
- 239000000686 essence Substances 0.000 description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 239000002932 luster Substances 0.000 description 6
- 244000144730 Amygdalus persica Species 0.000 description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 5
- 230000035943 smell Effects 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 150000003833 nucleoside derivatives Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention provides a fruit-vegetable composite seasoning material and a preparation method thereof. The fruit-vegetable composite seasoning material is prepared from the following raw materials in parts by weight: 0.1 to 20 parts of fruit mixture, 0.1 to 20 parts of vegetable mixture, 10 to 30 parts of table salt, 25 to 50 parts of sodium glutamate, and 0.5 to 3 parts of disodium nucleotide, wherein the fruit mixture comprises a fruit extract and fruit powder, and the vegetable mixture comprises a vegetable extract and vegetable powder. According to the fruit-vegetable composite seasoning material, partial fruits and partial vegetables as well as a fruit extract and a vegetable extract are selected from a number of fruits and vegetables, so that the fruit-vegetable composite seasoning material has unique and strong fruit and vegetable flavor by virtue of the synergistic effect of the fruits and the vegetables.
Description
Technical field
The invention belongs to edible flavouring field, especially relate to a kind of fruits and vegetables class compound seasoner and preparation method thereof.
Background technology
With the continuous improvement of economic fast development and living standard, people carry to the quality of compound freshening seasoning
Go out higher requirement.At present in compound freshening seasoning market, the overwhelming majority is " meat or fish is fresh " class flavoring products, and plain fresh class is produced
Product scale is totally less than normal, wherein plain fresh class product flavor type product as representative with mushroom-flavor (as fungus essence, Shangri-la Gorge etc.)
Based on, and the ratio shared by vegetable fresh class compound seasoner product is seldom, and single taste is it is impossible to meet vegetarian and other disappear
The demand of the person's of expense various tastes.Because the species of vegetable is less, monotonous taste is it is impossible to give flavouring agent strong fresh vegetabless wind
Taste and the demand meeting consumer's different taste, the material choice of product, collocation and color and luster can not highlight the reason of health-nutrition
Read.
Therefore adopt reasonably combined fresh vegetabless to be raw material, there is strong vegetable flavor, disclosure satisfy that different consumption
The fruit vegetable class compound seasoner of person's many tastes demand has become the striving direction of research and development.
Content of the invention
In view of this, it is contemplated that proposing a kind of fruits and vegetables class compound seasoner and preparation method thereof, overcome existing skill
Fruits and vegetables class flavouring agent vegetable species in art are few, monotonous taste, the not strong defect of vegetable flavor, there is provided a kind of fruits and vegetables class is multiple
Close flavouring agent and preparation method thereof.This fruits and vegetables class compound seasoner has unique, strong fruit and vegetable local flavor, and taste has levels
Sense, nutritious, good for health, the vegetable fresh class compound seasoner of consumer's different taste needs can be met.
For reaching above-mentioned purpose, the technical scheme is that and be achieved in that:
A kind of fruits and vegetables class compound seasoner, including the raw material of following parts by weight: fruit mix 0.1-20 part, vegetable mixes
Compound 0.1-20 part, edible salt 10-30 part, sodium glutamate 25-50 part, disodium 5'-ribonucleotide 0.5-3 part, described fruit mixing
Thing includes fruit extract and Fruit powder, and described vegetable mixture includes vegetable extract and Vegetable powder.
Preferably, the parts by weight of described fruit mix are 5-10 part, and the parts by weight of described vegetable mixture are 2-8
Part, the parts by weight of described edible salt are 15-25 part, and the parts by weight of described sodium glutamate are 30-40 part, described flavor nucleoside
The parts by weight of acid disodium are 1-2 part.
Further, described fruit extract includes Fructus Mali pumilae extract, Fructus Pyri extract, orange extract, citron extract
In two or more mixture, described Fruit powder include apple powder, pears powder, mandarin orange powder, two kinds in Fructus Citri Limoniae powder or
Two or more mixture.
Further, described vegetable extract includes Brassica Oleracea Var.Acephala extract, Fructus Cucumidis sativi extract, Fructus Lycopersici esculenti extract, jade
Rice extracts, Capsicum annuum L. extract, Herba Hordei Vulgariss extract, Rhizoma Dioscoreae extract, Aloe extract, Caulis et Folium Chrysanthemi segeti extract, Spinach extract,
Two or more mixture in Germinatus Phragmitis extract；Described Vegetable powder includes Brassica Oleracea Var.Acephala powder, cucumber powder, Fructus Lycopersici esculenti
Two kinds in powder, Semen Maydis powder, Capsicum annuum L. powder, Herba Hordei Vulgaris powder, Rhizoma Dioscoreae powder, Aloe powder, Caulis et Folium Chrysanthemi segeti powder, Herba Spinaciae powder, asparagus powder or two kinds with
On mixture.
Further, also include at least one fragrance vegetable extract in described vegetable extract, in described Vegetable powder also
Including at least one fragrance Vegetable powder.
Further, described fragrance vegetable extract is Herba Apii graveolentis extract, Herba Coriandri extract, Herba Alii fistulosi extract, Bulbus Allii Cepae carry
Take thing, Fructus Foeniculi extract or leek extract；Described fragrance Vegetable powder is celery powder, Herba Coriandri powder, Herba Alii fistulosi powder, onion powder, Fructus Foeniculi
Powder or Folium Allii tuberosi powder.
Preferably, described fruit extract is Fructus Mali pumilae extract, Fructus Pyri extract, orange extract, citron extract；Described
Fruit powder is apple powder, pears powder, mandarin orange powder, Fructus Citri Limoniae powder.
Further, the parts by weight of described Fructus Mali pumilae extract be 0.1-0.9 part, Fructus Pyri extract parts by weight be 0.1-
0.9 part, the parts by weight of orange extract be 0.1-0.9 part, the parts by weight of citron extract be 0.1-0.9 part；Described Herba Marsileae Quadrifoliae
The parts by weight of fruit powder are 0.5-1.9 part, the parts by weight of pears powder are 0.5-1.9 part, the parts by weight of mandarin orange powder are 0.5-1.9
Part, the parts by weight of Fructus Citri Limoniae powder are 0.5-1.9 part.
Preferably, described vegetable extract is Brassica Oleracea Var.Acephala extract, Fructus Lycopersici esculenti extract, corn extract, Herba Hordei Vulgariss
Extract, Rhizoma Dioscoreae extract, Aloe extract, Caulis et Folium Chrysanthemi segeti extract, Germinatus Phragmitis extract；Described Vegetable powder is Brassica Oleracea Var.Acephala powder, west
Red Fructus Kaki powder, Semen Maydis powder, Herba Hordei Vulgaris powder, Rhizoma Dioscoreae powder part, Aloe powder, Caulis et Folium Chrysanthemi segeti powder, asparagus powder.
Further, the parts by weight of described Brassica Oleracea Var.Acephala extract are 0.5-1.2 part, the weight portion of Fructus Lycopersici esculenti extract
Number is 0.1-1.5 part, the parts by weight of corn extract are 0.5-2 part, the parts by weight of Herba Hordei Vulgariss extract are 0.1-2 part,
The parts by weight of Rhizoma Dioscoreae extract are 0.1-1.5 part, the parts by weight of Aloe extract are 0.5-1.5 part, Caulis et Folium Chrysanthemi segeti extract
Parts by weight are 0.2-1.5 part, the parts by weight of Germinatus Phragmitis extract are 0.2-1.5 part；The parts by weight of described Brassica Oleracea Var.Acephala powder
For 0.5-1.2 part, tomato powder parts by weight be 0.1-1.5 part, Semen Maydis powder parts by weight be 0.5-2 part, Herba Hordei Vulgaris powder
Parts by weight be 0.1-2 part, Rhizoma Dioscoreae powder parts by weight be 0.1-1.5 part, Aloe powder parts by weight be 0.5-1.5 part,
The parts by weight of Caulis et Folium Chrysanthemi segeti powder are 0.2-1.5 part, the parts by weight of asparagus powder are 0.2-1.5 part.
Preferably, described fragrance vegetable extract be Herba Apii graveolentis extract, Herba Coriandri extract, Bulbus Allii Cepae extract, Fructus Foeniculi extract
Thing and leek extract；Described fragrance Vegetable powder is celery powder, Herba Coriandri powder, onion powder, Fructus Foeniculi powder and Folium Allii tuberosi powder.
Further, the parts by weight of described Herba Apii graveolentis extract are 0.2-1.5 part, Herba Coriandri extract 0.2-1.5 part, Bulbus Allii Cepae
Extract 0.2-1.5 part, Fructus Foeniculi extract 0.2-1.5 part, leek extract 0.2-1.5 part；Described fragrance Vegetable powder is Herba Apii graveolentis
Powder 0.2-1.5 part, Herba Coriandri powder 0.2-1.5 part, onion powder 0.2-1.5 part, Fructus Foeniculi powder 0.2-1.5 part or Folium Allii tuberosi powder 0.2-1.5 part.
Further, described fruits and vegetables class compound seasoner, also includes the raw material of following parts by weight: sweetening material 0.1-20
Part, starchy material 1-10 part, edible essence 0.1-0.9 part.
Further, described flavouring agent is one of white sugar, soft plantation white sugar, stevioside, Fructus Momordicae extract or two kinds
Above mixture.
Further, described starchy material be one of rice meal, potato starch, tapioca, corn starch or
Two or more mixture.
The preparation method of above-mentioned fruits and vegetables class compound seasoner, comprises the steps:
(1) mixed crossing 80 mesh sieves after the pulverizing of sodium glutamate, edible salt, sweetening material, starchy material and edible essence
Close material standby；
(2) compound obtaining step (1) is mixed with disodium 5'-ribonucleotide, is stirring evenly and then adding into and extracts fruit
It is standby that thing, Fruit powder, vegetable extract and Vegetable powder are uniformly mixing to obtain premix material；
(3) water of premix material gross weight 3-5% is added to stir in the premix material obtaining step (2), extrusion molding
And pelletize；
(5) granule being obtained in step (4) is placed in drying and dehydrating in 80-100 DEG C of vibrated fluidized bed to exist to water content
Less than 3%, obtain final product described fruits and vegetables class compound seasoner after being cooled to room temperature.
In the present invention, described fruit extract and vegetable extract be fruit extract described in the routine of this area and
Vegetable extract, all commercially available in market, preferably it is prepared by following methods: will squeeze after corresponding fruit or vegetable cleaning
Drying concentrated in vacuo carry out microcapsule embedded after juice.
In the present invention, described Fruit powder and Vegetable powder are the Fruit powder and Vegetable powder described in the routine of this area, market
In all commercially available, be preferably prepared by following methods: corresponding fruit or vegetable cleaning are ground rear extrusion molding and makes
Granule, after high temperature drying dehydration.
With respect to prior art, fruits and vegetables class compound seasoner of the present invention and preparation method thereof has the advantage that
(1) fruits and vegetables class compound seasoner of the present invention filters out Some Fruits and part from numerous fruit and vegetables
Vegetable and its extract, by the effect of cooperation between these fruit and vegetables so that the fruits and vegetables class complex flavor of the present invention
Material has unique, strong fruit-vegetable flavor.
(2) fruit and vegetables is combined by the fruits and vegetables class compound seasoner of the present invention, disclosure satisfy that different consumers pair
The demand of taste, rich in abundant vitamin, crude fibre and nutrient substance, and is all made up of crude vegetable, health-nutrition, improves
The nutritive value of product, and there is good coloring effect to product, using the cooking food color light of flavouring agent of the present invention
Bright, the appetite of eater can be excited.
(3) any preservative and antioxidant are not contained in the fruits and vegetables class compound seasoner of the present invention, to consumer health more
Favorably, with fruits and vegetables as raw material, beneficial digestion.
Specific embodiment
Unless otherwise indicated, term used herein is respectively provided with the conventional implication understanding of those skilled in the art, in order to
Readily appreciate the present invention, some terms used herein have been carried out following definitions.
All of Digital ID, such as ph, temperature, time, concentration, including scope, are all approximations.It is to be understood that although
Term " about " is all added before always clearly not describing all of Digital ID.Simultaneously it will also be understood that although always not clear and definite
Narration, reagent described herein is only example, and its equivalent is known in the art.
To describe the present invention with reference to embodiment in detail.
Embodiment 1
A kind of fruits and vegetables class compound seasoner, including the raw material of following parts by weight:
Vegetable extract: 0.8 part of Herba Coriandri extract, 1.0 parts of Herba Alii fistulosi extract, 0.9 part of Brassica Oleracea Var.Acephala extract, Fructus Lycopersici esculenti
1.2 parts of extract, 1 part of corn extract, 1 part of Herba Hordei Vulgariss extract, 1 part of Rhizoma Dioscoreae extract, 0.8 part of Aloe extract, Caulis et Folium Chrysanthemi segeti
1 part of extract, 1.5 parts of Germinatus Phragmitis extract；
Vegetable powder: 0.8 part of Herba Coriandri powder, 1.0 parts of Herba Alii fistulosi powder, 1 part of Brassica Oleracea Var.Acephala powder, 1 part of tomato powder, 1 part of Semen Maydis powder, big
1 part of wheat seedling powder, 1 part of Rhizoma Dioscoreae powder, 1 part of Aloe powder, 1 part of Caulis et Folium Chrysanthemi segeti powder, 1 part of asparagus powder；
Fruit extract: 0.5 part of Fructus Mali pumilae extract, 0.5 part of Fructus Pyri extract, 0.5 part of orange extract, citron extract
0.5 part；
Fruit powder: 1 part of apple powder, 1 part of pears powder, 1 part of mandarin orange powder, 1 part of Fructus Citri Limoniae powder；
40 parts of edible salt；
35 parts of sodium glutamate；
1.1 parts of disodium 5'-ribonucleotide；
10 parts of soft plantation white sugar；
9.6 parts of rice meal；
0.5 part of edible essence.
Cross 80 mesh sieves after above-mentioned sodium glutamate, edible salt, soft plantation white sugar, rice meal and edible essence are pulverized and obtain compound
Standby；The compound obtaining is mixed with disodium 5'-ribonucleotide, is stirring evenly and then adding into fruit extract, Fruit powder, vegetable
It is standby that dish extract and Vegetable powder are uniformly mixing to obtain premix material；Premix material gross weight 5% will be added in the premix material obtaining
Water stirs, extrusion molding pelletize；The granule being obtained is placed in 80-100 DEG C of vibrated fluidized bed drying and dehydrating to containing
The water yield, below 3%, obtains final product described fruits and vegetables class compound seasoner after being cooled to room temperature.
Embodiment 2
A kind of fruits and vegetables class compound seasoner, including the raw material of following parts by weight:
Vegetable extract: 0.5 part of Herba Apii graveolentis extract, 0.8 part of Herba Coriandri extract, 1.0 parts of Herba Alii fistulosi extract, Brassica Oleracea Var.Acephala carry
Take 0.9 part of thing, 1.2 parts of Fructus Lycopersici esculenti extract, 1 part of corn extract, 1 part of Herba Hordei Vulgariss extract, 1 part of Rhizoma Dioscoreae extract, Aloe
0.8 part of extract, 1 part of Caulis et Folium Chrysanthemi segeti extract, 1.5 parts of Germinatus Phragmitis extract；
Vegetable powder: 0.5 part of celery powder, 0.8 part of Herba Coriandri powder, 1.0 parts of Herba Alii fistulosi powder, 1 part of Brassica Oleracea Var.Acephala powder, 1 part of tomato powder,
1 part of Semen Maydis powder, 1 part of Herba Hordei Vulgaris powder, 1 part of Rhizoma Dioscoreae powder, 1 part of Aloe powder, 1 part of Caulis et Folium Chrysanthemi segeti powder, 1 part of asparagus powder；
Fruit extract: 0.5 part of Fructus Mali pumilae extract, 0.3 part of Fructus Pyri extract, 0.7 part of Fructus Persicae extract；
Fruit powder: 0.5 part of apple powder, 0.3 part of pears powder, 0.7 part of peach powder；
40 parts of edible salt；
35 parts of sodium glutamate；
1.1 parts of disodium 5'-ribonucleotide；
10 parts of soft plantation white sugar；
9.6 parts of tapioca starch；
0.5 part of edible essence.
80 mesh sieves excessively after the pulverizing of sodium glutamate, edible salt, soft plantation white sugar, tapioca starch and edible essence are obtained compound standby
With；The compound obtaining is mixed with disodium 5'-ribonucleotide, is stirring evenly and then adding into fruit extract, Fruit powder, vegetable
It is standby that extract and Vegetable powder are uniformly mixing to obtain premix material；The water of premix material gross weight 5% will be added in the premix material obtaining
Stir, extrusion molding pelletize；The granule being obtained is placed in drying and dehydrating in 80-100 DEG C of vibrated fluidized bed extremely aqueous
Amount, below 3%, obtains final product described fruits and vegetables class compound seasoner after being cooled to room temperature.
Embodiment 3
A kind of fruits and vegetables class compound seasoner, including the raw material of following parts by weight:
Vegetable extract: 0.9 part of leek extract, 1 part of Bulbus Allii Cepae extract, 0.5 part of Brassica Oleracea Var.Acephala extract, Fructus Cucumidis sativi are extracted
0.5 part of thing, 1.0 parts of Fructus Lycopersici esculenti extract, 0.8 part of Caulis et Folium Chrysanthemi segeti extract, 0.9 part of Herba Hordei Vulgariss extract；
Vegetable powder: 0.5 part of onion powder, 0.8 part of Brassica Oleracea Var.Acephala powder, 1.0 parts of cucumber powder, 0.6 part of tomato powder, Semen Maydis powder
0.5 part, 0.6 part of Aloe powder；
Fruit extract: 0.6 part of Fructus Persicae extract, 0.3 part of orange extract, 0.6 part of citron extract；
Fruit powder: 0.6 part of peach powder, 0.3 part of mandarin orange powder, 0.6 part of Fructus Citri Limoniae powder；
35 parts of edible salt；
40 parts of sodium glutamate；
1.5 parts of disodium 5'-ribonucleotide；
0.5 part of stevioside；
10 parts of corn starch；
0.8 part of edible essence.
Cross 80 mesh sieves after above-mentioned sodium glutamate, edible salt, stevioside, corn starch and edible essence are pulverized to be mixed
Material is standby；The compound obtaining is mixed with disodium 5'-ribonucleotide, be stirring evenly and then adding into by fruit extract, Fruit powder,
It is standby that vegetable extract and Vegetable powder are uniformly mixing to obtain premix material；Premix material gross weight 5% will be added in the premix material obtaining
Water stir, extrusion molding pelletize；The granule being obtained is placed in 80-100 DEG C of vibrated fluidized bed drying and dehydrating extremely
Water content, below 3%, obtains final product described fruits and vegetables class compound seasoner after being cooled to room temperature.
Embodiment 4
A kind of fruits and vegetables class compound seasoner, including the raw material of following parts by weight:
Vegetable extract: 0.9 part of leek extract, 0.5 part of Brassica Oleracea Var.Acephala extract, 1.0 parts of Fructus Cucumidis sativi extract, Fructus Lycopersici esculenti
1.0 parts of extract, 0.8 part of corn extract, 0.9 part of Capsicum annuum L. extract, 0.5 part of Spinach extract, 0.5 part of Germinatus Phragmitis extract；
Vegetable powder: 0.9 part of Folium Allii tuberosi powder, 0.8 part of Brassica Oleracea Var.Acephala powder, 1.0 parts of cucumber powder, 0.6 part of tomato powder；Semen Maydis powder
0.5 part, 0.6 part of Capsicum annuum L. powder, 1 part of Herba Spinaciae powder, 1 part of asparagus powder；
Fruit extract: 0.6 part of Fructus Persicae extract, 0.3 part of orange extract, 0.6 part of citron extract；
Fruit powder: 0.6 part of peach powder, 0.3 part of mandarin orange powder, 0.6 part of Fructus Citri Limoniae powder；
35 parts of edible salt；
40 parts of sodium glutamate；
1.5 parts of disodium 5'-ribonucleotide；
5 parts of Fructus Momordicae extract；
5 parts of potato starch；
0.5 part of edible essence.
Cross 80 mesh sieves after above-mentioned sodium glutamate, edible salt, Fructus Momordicae extract, potato starch and edible essence are pulverized to obtain
Standby to compound；The compound obtaining is mixed with disodium 5'-ribonucleotide, is stirring evenly and then adding into fruit extract, water
It is standby that fruit powder, vegetable extract and Vegetable powder are uniformly mixing to obtain premix material；Premix material gross weight will be added in the premix material obtaining
The water of amount 5% stirs, extrusion molding pelletize；The granule being obtained is placed in be dried in 80-100 DEG C of vibrated fluidized bed and takes off
Water obtains final product described fruits and vegetables class compound seasoner to water content below 3% after being cooled to room temperature.
Embodiment 5
A kind of fruits and vegetables class compound seasoner, including the raw material of following parts by weight:
Vegetable extract: 0.9 part of leek extract, 0.8 part of Bulbus Allii Cepae extract, 0.8 part of Fructus Foeniculi extract, Brassica Oleracea Var.Acephala carry
Take 0.5 part of thing, 1.0 parts of Fructus Cucumidis sativi extract, 0.8 part of Herba Hordei Vulgariss extract, 0.9 part of Rhizoma Dioscoreae extract, 0.9 part of Capsicum annuum L. extract,
0.9 part of Spinach extract, 0.9 part of Germinatus Phragmitis extract；
Vegetable powder: 0.5 part of Folium Allii tuberosi powder, 0.5 part of Brassica Oleracea Var.Acephala powder, 1.0 parts of cucumber powder, 0.6 part of Herba Hordei Vulgaris powder, Rhizoma Dioscoreae powder
0.8 part, 0.8 part of Capsicum annuum L. powder, 1 part of Herba Spinaciae powder, 0.5 part of asparagus powder；
Fruit extract: 0.6 part of Fructus Persicae extract, 0.3 part of orange extract, 0.6 part of citron extract；
Fruit powder: 0.6 part of peach powder, 0.3 part of mandarin orange powder, 0.6 part of Fructus Citri Limoniae powder；
35 parts of edible salt；
40 parts of sodium glutamate；
1.5 parts of disodium 5'-ribonucleotide；
5 parts of Fructus Momordicae extract；
2 parts of stevioside；
5 parts of potato starch；
0.5 part of edible essence.
Mistake after above-mentioned sodium glutamate, edible salt, Fructus Momordicae extract, stevioside, potato starch and edible essence are pulverized
It is standby that 80 mesh sieves obtain compound；The compound obtaining is mixed with disodium 5'-ribonucleotide, is stirring evenly and then adding into fruit
It is standby that extract, Fruit powder, vegetable extract and Vegetable powder are uniformly mixing to obtain premix material；Pre- by adding in the premix material obtaining
The water of batch mixing gross weight 5% stirs, extrusion molding pelletize；The granule being obtained is placed in 80-100 DEG C of vibrated fluidized bed
Middle drying and dehydrating obtains final product described fruits and vegetables class compound seasoner to water content below 3% after being cooled to room temperature.
Embodiment 6
A kind of fruits and vegetables class compound seasoner, including the raw material of following parts by weight:
Vegetable extract: 0.8 part of Bulbus Allii Cepae extract, 0.8 part of Fructus Foeniculi extract, 0.5 part of Brassica Oleracea Var.Acephala extract, Herba Hordei Vulgariss
0.8 part of extract, 0.9 part of Rhizoma Dioscoreae extract, 0.9 part of Capsicum annuum L. extract, 0.9 part of Spinach extract, 0.9 part of Germinatus Phragmitis extract；
Vegetable powder: 0.8 part of Fructus Foeniculi powder, 0.5 part of Brassica Oleracea Var.Acephala powder, 0.6 part of Herba Hordei Vulgaris powder, 0.8 part of Rhizoma Dioscoreae powder, Capsicum annuum L. powder
0.8 part, 1 part of Herba Spinaciae powder, 0.5 part of asparagus powder；
Fruit extract: 0.6 part of Fructus Persicae extract, 0.6 part of citron extract；
Fruit powder: 0.6 part of peach powder, 0.6 part of Fructus Citri Limoniae powder；
35 parts of edible salt；
40 parts of sodium glutamate；
1.5 parts of disodium 5'-ribonucleotide；
5 parts of white sugar；
2 parts of stevioside；
5 parts of potato starch；
0.5 part of edible essence.
80 mesh sieves are crossed after above-mentioned sodium glutamate, edible salt, white sugar, stevioside, potato starch and edible essence are pulverized
Obtain compound standby；The compound obtaining is mixed with disodium 5'-ribonucleotide, be stirring evenly and then adding into by fruit extract,
It is standby that Fruit powder, vegetable extract and Vegetable powder are uniformly mixing to obtain premix material；Premix material will be added in the premix material obtaining total
The water of weight 5% stirs, extrusion molding pelletize；The granule being obtained is placed in 80-100 DEG C of vibrated fluidized bed and is dried
It is dehydrated to water content below 3%, after being cooled to room temperature, obtain final product described fruits and vegetables class compound seasoner.
Fruits and vegetables class compound seasoner obtained by embodiment of the present invention 1-6 and commercially available vegetable fresh class flavouring agent are carried out sense organ
Performance evaluation, the main component of commercially available vegetable fresh class flavouring agent is: monosodium glutamate, edible salt, rice, white sugar, Radix Dauci Sativae, tomato meal,
Capsicum annuum L., chive, edible essence and disodium 5'-ribonucleotide.
In organoleptic properties evaluation methodology, leading indicator has color and luster, abnormal smells from the patient, flavour, state, and the evaluation methodology of wherein color and luster is
Take 5g flavouring agent to be positioned in the white plate of crystallization, observe its color and luster under natural light；The evaluation methodology of abnormal smells from the patient is by seasoning
Material is configured to 1% solution, hears its abnormal smells from the patient；The evaluation methodology of flavour be flavouring agent is configured to 1% solution, take part put
It is placed in the tip of the tongue, carefully taste its flavour；The evaluation methodology of state is to observe flavouring agent mobility in normal state and dispersion
Property.
Random 20 ages recruited, the volunteer (wherein man 10, Ms 10) between 20 to 50 years old carried out product
Taste, then allow them be given a mark in terms of the taste of vegetable and mouthfeel, score value takes ten fraction sections of 1-10, then take items
Meansigma methodss, score value is higher, represents that effect is better.Evaluation result is shown in Table 1:
The organoleptic properties evaluation result of table 1 embodiment 1-6 and commercially available prod
| Sequence number | Color and luster | Abnormal smells from the patient | Flavour | State | General comment |
| Embodiment 1 | 9.5 | 9.3 | 9.4 | 9.5 | 9.4 |
| Embodiment 2 | 9.2 | 9.3 | 9.0 | 9.4 | 9.3 |
| Embodiment 3 | 8.9 | 9.1 | 8.8 | 9.4 | 9.2 |
| Embodiment 4 | 9.3 | 8.5 | 9.3 | 9.0 | 9.0 |
| Embodiment 5 | 9.0 | 8.8 | 8.9 | 9.0 | 8.9 |
| Embodiment 6 | 9.1 | 8.3 | 8.8 | 8.3 | 8.6 |
| Commercially available prod | 8.3 | 7.5 | 7.8 | 7.9 | 7.8 |
Can be drawn by above-mentioned organoleptic properties evaluation result, the fruits and vegetables class compound seasoner of the present invention is in color and luster, abnormal smells from the patient
Etc. on performance and comprehensive grading hence it is evident that better than commercially available vegetable fresh class flavouring agent.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement made etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of fruits and vegetables class compound seasoner it is characterised in that: described compound seasoner includes the raw material of following parts by weight: water
Fruit mixture 0.1-20 part, vegetable mixture 0.1-20 part, edible salt 10-30 part, sodium glutamate 25-50 part, flavour nucleotide
Disodium 0.5-3 part, described fruit mix includes fruit extract and Fruit powder, and described vegetable mixture includes vegetable extract
And Vegetable powder.
2. fruits and vegetables class compound seasoner according to claim 1 it is characterised in that: the parts by weight of described fruit mix
For 5-10 part, the parts by weight of described vegetable mixture are 2-8 part, and the parts by weight of described edible salt are 15-25 part, described paddy
The parts by weight of propylhomoserin sodium are 30-40 part, and the parts by weight of described disodium 5'-ribonucleotide are 1-2 part.
3. fruits and vegetables class compound seasoner according to claim 1 and 2 it is characterised in that: described fruit extract includes Herba Marsileae Quadrifoliae
Two or more mixture in berry extract, Fructus Pyri extract, orange extract, citron extract, described Fruit powder
Including two or more the mixture in apple powder, pears powder, mandarin orange powder, Fructus Citri Limoniae powder.
4. fruits and vegetables class compound seasoner according to claim 1 and 2 it is characterised in that: described vegetable extract includes plumage
Clothing cabbage extract, Fructus Cucumidis sativi extract, Fructus Lycopersici esculenti extract, corn extract, Capsicum annuum L. extract, Herba Hordei Vulgariss extract, Rhizoma Dioscoreae
Two or more mixture in extract, Aloe extract, Caulis et Folium Chrysanthemi segeti extract, Spinach extract, Germinatus Phragmitis extract；
Described Vegetable powder includes Brassica Oleracea Var.Acephala powder, cucumber powder, tomato powder, Semen Maydis powder, Capsicum annuum L. powder, Herba Hordei Vulgaris powder, Rhizoma Dioscoreae powder, Aloe
Two or more mixture in powder, Caulis et Folium Chrysanthemi segeti powder, Herba Spinaciae powder, asparagus powder.
5. fruits and vegetables class compound seasoner according to claim 1 it is characterised in that: also include in described vegetable extract to
A kind of few fragrance vegetable extract, also includes at least one fragrance Vegetable powder it is preferable that described fragrance vegetable in described Vegetable powder
Extract is Herba Apii graveolentis extract, Herba Coriandri extract, Herba Alii fistulosi extract, Bulbus Allii Cepae extract, Fructus Foeniculi extract or leek extract；Institute
Stating fragrance Vegetable powder is celery powder, Herba Coriandri powder, Herba Alii fistulosi powder, onion powder, Fructus Foeniculi powder or Folium Allii tuberosi powder.
6. fruits and vegetables class compound seasoner according to claim 3 it is characterised in that: described fruit extract be Fructus Mali pumilae extract
Thing, Fructus Pyri extract, orange extract, citron extract；Described Fruit powder is apple powder, pears powder, mandarin orange powder, Fructus Citri Limoniae powder；Preferably
Ground, the parts by weight of described Fructus Mali pumilae extract are 0.1-0.9 part, the parts by weight of Fructus Pyri extract are 0.1-0.9 part, orange extracts
The parts by weight of thing are 0.1-0.9 part, the parts by weight of citron extract are 0.1-0.9 part；The parts by weight of described apple powder
For 0.5-1.9 part, pears powder parts by weight be 0.5-1.9 part, mandarin orange powder parts by weight be 0.5-1.9 part, Fructus Citri Limoniae powder weight
Amount number is 0.5-1.9 part.
7. fruits and vegetables class compound seasoner according to claim 4 it is characterised in that: described vegetable extract be Brassica Oleracea Var.Acephala
Extract, Fructus Lycopersici esculenti extract, corn extract, Herba Hordei Vulgariss extract, Rhizoma Dioscoreae extract, Aloe extract, Caulis et Folium Chrysanthemi segeti extract,
Germinatus Phragmitis extract；Described Vegetable powder is Brassica Oleracea Var.Acephala powder, tomato powder, Semen Maydis powder, Herba Hordei Vulgaris powder, Rhizoma Dioscoreae powder part, Aloe powder, Tong
Artemisia powder, asparagus powder；Preferably, the parts by weight of described Brassica Oleracea Var.Acephala extract are 0.5-1.2 part, the weight of Fructus Lycopersici esculenti extract
Number is 0.1-1.5 part, the parts by weight of corn extract are 0.5-2 part, the parts by weight of Herba Hordei Vulgariss extract are 0.1-2
Part, the parts by weight of Rhizoma Dioscoreae extract are 0.1-1.5 part, the parts by weight of Aloe extract are 0.5-1.5 part, Caulis et Folium Chrysanthemi segeti extract
Parts by weight be 0.2-1.5 part, Germinatus Phragmitis extract parts by weight be 0.2-1.5 part；The weight portion of described Brassica Oleracea Var.Acephala powder
Number is 0.5-1.2 part, the parts by weight of tomato powder are 0.1-1.5 part, the parts by weight of Semen Maydis powder are 0.5-2 part, Herba Hordei Vulgariss
The parts by weight of powder are 0.1-2 part, the parts by weight of Rhizoma Dioscoreae powder are 0.1-1.5 part, the parts by weight of Aloe powder are 0.5-1.5
Part, the parts by weight of Caulis et Folium Chrysanthemi segeti powder are 0.2-1.5 part, the parts by weight of asparagus powder are 0.2-1.5 part.
8. fruits and vegetables class compound seasoner according to claim 5 it is characterised in that: described fragrance vegetable extract be Herba Apii graveolentis
Extract, Herba Coriandri extract, Bulbus Allii Cepae extract, Fructus Foeniculi extract and leek extract；Described fragrance Vegetable powder is celery powder, perfume (or spice)
Vegetable powder, onion powder, Fructus Foeniculi powder and Folium Allii tuberosi powder；Preferably, the parts by weight of described Herba Apii graveolentis extract are that 0.2-1.5 part, Herba Coriandri carry
Take thing 0.2-1.5 part, Bulbus Allii Cepae extract 0.2-1.5 part, Fructus Foeniculi extract 0.2-1.5 part, leek extract 0.2-1.5 part；Institute
Stating fragrance Vegetable powder is celery powder 0.2-1.5 part, Herba Coriandri powder 0.2-1.5 part, onion powder 0.2-1.5 part, Fructus Foeniculi powder 0.2-1.5 part
Or Folium Allii tuberosi powder 0.2-1.5 part.
9. according to claim 1 or 5 fruits and vegetables class compound seasoner it is characterised in that: described fruits and vegetables class compound seasoner,
Also include the raw material of following parts by weight: sweetening material 0.1-20 part, starchy material 1-10 part, edible essence 0.1-0.9 part；Institute
Stating flavouring agent is one of white sugar, soft plantation white sugar, stevioside, Fructus Momordicae extract or two or more mixture；Described shallow lake
Powder class material is one of rice meal, potato starch, tapioca, corn starch or two or more mixture.
10. a kind of preparation method of the arbitrary described fruits and vegetables class compound seasoner of claim 1-9 is it is characterised in that described system
Preparation Method comprises the steps:
(1) obtain compound by crossing 80 mesh sieves after the pulverizing of sodium glutamate, edible salt, sweetening material, starchy material and edible essence
Standby；
(2) compound obtaining step (1) is mixed with disodium 5'-ribonucleotide, be stirring evenly and then adding into by fruit extract,
It is standby that Fruit powder, vegetable extract and Vegetable powder are uniformly mixing to obtain premix material；
(3) water of premix material gross weight 3-5% is added to stir in the premix material obtaining step (2), extrusion molding is simultaneously made
Grain；
(5) by the granule being obtained in step (4) be placed in 80-100 DEG C of vibrated fluidized bed drying and dehydrating to water content 3% with
Under, obtain final product described fruits and vegetables class compound seasoner after being cooled to room temperature.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107467566A (en) * | 2017-08-01 | 2017-12-15 | 刘启华 | A kind of fruity monosodium glutamate and preparation method thereof |
| CN107927697A (en) * | 2017-11-28 | 2018-04-20 | 泰州顶润食品有限公司 | A kind of vegetables mixed powder and preparation method thereof |
| CN107960635A (en) * | 2017-12-08 | 2018-04-27 | 定远县南德调味品加工厂 | A kind of pot-stewed fowl flavoring and preparation method thereof |
| CN110313602A (en) * | 2019-07-29 | 2019-10-11 | 赵站锋 | A kind of fruits and vegetables seasoning and preparation method thereof |
| CN112089045A (en) * | 2020-10-21 | 2020-12-18 | 广东金祥食品有限公司 | Brewing Italian type concentrated condiment and preparation method thereof |
| CN112690430A (en) * | 2020-12-23 | 2021-04-23 | 潮州市顺冠生物科技有限公司 | Preparation method of fruit and vegetable flavor seasoning and automatic production equipment thereof |
| CN114304580A (en) * | 2021-12-30 | 2022-04-12 | 刘杰 | Natural seasoning composition and preparation method thereof |
| CN115644334A (en) * | 2022-10-28 | 2023-01-31 | 江西水圣实业有限公司 | Preparation method of ginseng and gorgon fruit fermented beverage |
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| CN101999616A (en) * | 2009-09-01 | 2011-04-06 | 上海太太乐食品有限公司 | Fresh vegetable compound seasoning and preparation method thereof |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
| CN103859348A (en) * | 2012-12-07 | 2014-06-18 | 安琪酵母股份有限公司 | Mushroom flavoring product and preparation method thereof |
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| CN101999616A (en) * | 2009-09-01 | 2011-04-06 | 上海太太乐食品有限公司 | Fresh vegetable compound seasoning and preparation method thereof |
| CN103859348A (en) * | 2012-12-07 | 2014-06-18 | 安琪酵母股份有限公司 | Mushroom flavoring product and preparation method thereof |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467566A (en) * | 2017-08-01 | 2017-12-15 | 刘启华 | A kind of fruity monosodium glutamate and preparation method thereof |
| CN107927697A (en) * | 2017-11-28 | 2018-04-20 | 泰州顶润食品有限公司 | A kind of vegetables mixed powder and preparation method thereof |
| CN107960635A (en) * | 2017-12-08 | 2018-04-27 | 定远县南德调味品加工厂 | A kind of pot-stewed fowl flavoring and preparation method thereof |
| CN110313602A (en) * | 2019-07-29 | 2019-10-11 | 赵站锋 | A kind of fruits and vegetables seasoning and preparation method thereof |
| CN112089045A (en) * | 2020-10-21 | 2020-12-18 | 广东金祥食品有限公司 | Brewing Italian type concentrated condiment and preparation method thereof |
| CN112690430A (en) * | 2020-12-23 | 2021-04-23 | 潮州市顺冠生物科技有限公司 | Preparation method of fruit and vegetable flavor seasoning and automatic production equipment thereof |
| CN112690430B (en) * | 2020-12-23 | 2023-05-16 | 潮州市顺冠生物科技有限公司 | Automatic production equipment for preparing fruit and vegetable flavor seasoning |
| CN114304580A (en) * | 2021-12-30 | 2022-04-12 | 刘杰 | Natural seasoning composition and preparation method thereof |
| CN115644334A (en) * | 2022-10-28 | 2023-01-31 | 江西水圣实业有限公司 | Preparation method of ginseng and gorgon fruit fermented beverage |
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