CN106722727A - Strong seasoning - Google Patents
Strong seasoning Download PDFInfo
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- CN106722727A CN106722727A CN201710035822.7A CN201710035822A CN106722727A CN 106722727 A CN106722727 A CN 106722727A CN 201710035822 A CN201710035822 A CN 201710035822A CN 106722727 A CN106722727 A CN 106722727A
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- China
- Prior art keywords
- parts
- powder
- citronellol
- resveratrol
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 12
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 12
- 239000000022 bacteriostatic agent Substances 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 239000008989 cinnamomi cortex Substances 0.000 claims abstract description 6
- 229940029982 garlic powder Drugs 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 5
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 4
- 239000012138 yeast extract Substances 0.000 claims abstract description 4
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims description 46
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N Citronellol Natural products OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 claims description 28
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims description 15
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 claims description 14
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims description 14
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 claims description 14
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 claims description 14
- 235000000484 citronellol Nutrition 0.000 claims description 14
- 229930182470 glycoside Natural products 0.000 claims description 14
- 150000002338 glycosides Chemical class 0.000 claims description 14
- 235000021283 resveratrol Nutrition 0.000 claims description 14
- 229940016667 resveratrol Drugs 0.000 claims description 14
- 239000005792 Geraniol Substances 0.000 claims description 13
- 229940113087 geraniol Drugs 0.000 claims description 13
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims description 13
- 150000002515 isoflavone derivatives Chemical class 0.000 claims description 13
- 235000008696 isoflavones Nutrition 0.000 claims description 13
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 claims description 11
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 125000000300 citronellol group Chemical group 0.000 claims 1
- 229930003944 flavone Natural products 0.000 claims 1
- 150000002213 flavones Chemical class 0.000 claims 1
- 235000011949 flavones Nutrition 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 15
- 235000019640 taste Nutrition 0.000 description 13
- 238000013329 compounding Methods 0.000 description 8
- 235000013330 chicken meat Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 230000002421 anti-septic effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000002083 iodinating effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of strong seasoning, it is made up of the raw material of following weight parts：35 45 parts of salt, 37 parts of white granulated sugar, 28 parts of starch, 37 parts of maltodextrin, 10 20 parts of yeast extract, 15 parts of garlic powder, 0.1 0.5 parts of chive powder, 15 parts of ginger powder, 0.1 0.3 parts of white pepper powder, 0.5 2.5 parts of cinnamomi cortex pulveratus, 0.2 2 parts of fennel powder, 0.5 2.5 parts of chicken essence, 0.05 0.5 parts of antioxidant, 0.01 0.1 parts of bacteriostatic agent.Strong seasoning of the invention, can obviously improve the fragrance of vegetable, and delicate mouthfeel is delicious, contains the mellowness of chicken, and nutritious, easy to use, and manufacture craft is simple, is a kind of widely used condiment.
Description
Technical field
The present invention relates to a kind of flavoring, more particularly to a kind of strong seasoning.
Background technology
The cooking culture of the Chinese nation is of long standing and well established, and the diet of China is always particular about color tool entirely, and perfume therein,
Flavouring is depended on taste more, but many compositions of existing flavoring are single, select different according to the food materials difference of processing when using
Condiment, proportion relation due to the kind limited amount of selected flavoring and mutual for different food materials flavorings is not
Easily grasp, often cause the taste of flavoring to be laid particular stress on, and food loses original fragrance, people is had a nasty taste.
Flavoring, also referred to as seasoning, refer to be used to add on a small quantity in other foods for improving the food composition of taste.Pass
The most composition of flavoring of system is single, such as salt, soy sauce, oyster sauce, monosodium glutamate etc., be mostly when using according to the experience of cooking person and
Taste is added, and operate bad control.In order to solve this problem, in particular with the continuous improvement of living standards of the people,
The new varieties of various flavorings emerge in an endless stream, and convenient purification, superior, nutrient laden, Composite turn into the new of current flavoring development
Tend to.Five-spice powder, Thirteen Spice, chickens' extract etc. are most commonly that in the market, and these flavorings are mainly used in adjusting the taste of food
Road, removes fishy smell, peculiar smell, bitter taste of food etc., and the color, smell and taste for improving food have good effect.But these are common
Flavoring, only there is single seasoning to act on, typically without health-care effect.Although people can add one when preparing food
Two taste Chinese herbal medicines are made herbal cuisine, but such effect is single, and health-care effect is poor.
In addition, in the market is often the sale of bulk cargo single, inconvenience is got all the in family ready, often because few this lacks that influence dish taste；It is right
Some flavorings, even some Chinese herbal medicines people are also unfamiliar, without being widely adopted；Many seasonings are added in stew
During material, each flavoring interim to be concentrated the use that make up a bundle, it is necessary to infantees, tie up, the inadequate health of infantees, uses sometimes
It is inconvenient.Flavoring from dish is directly placed into some, taste is not good in anthropophagy mouthful.
The content of the invention
For above shortcomings in the prior art, the technical problems to be solved by the invention are to provide a kind of strong perfume (or spice)
Flavoring, composition is natural, dosage science, safe without toxic side effect, favorable anti-corrosion effect and with trophic function for food
Flavoring.
The technical problems to be solved by the invention, are achieved by the following technical solution：
A kind of strong seasoning, is made up of the raw material of following weight parts：Salt 35-45 parts, white granulated sugar 3-7 parts, starch 2-8
Part, maltodextrin 3-7 part, yeast extract 10-20 parts, garlic powder 1-5 parts, 0.1-0.5 parts of chive powder, ginger powder 1-5 parts, in vain
Pepper powder 0.1-0.3 parts, cinnamomi cortex pulveratus 0.5-2.5 parts, fennel powder 0.2-2 parts, chicken essence 0.5-2.5 parts, antioxidant 0.05-
0.5 part, bacteriostatic agent 0.01-0.1 parts.
Preferably, described antioxidant is one or more in rue leaf glycosides, isoflavones, resveratrol of mixing
Thing.
It is highly preferred that described antioxidant is mixed by rue leaf glycosides, isoflavones, resveratrol, the rue
Leaf glycosides, isoflavones, the mass ratio of resveratrol are（1-3）：（1-3）：（1-3）.
Preferably, described bacteriostatic agent is one or more in citronellol, nerol, geraniol of mixture.
It is highly preferred that described bacteriostatic agent is mixed by citronellol, nerol, geraniol, the citronellol, flores aurantii
Alcohol, the mass ratio of geraniol are（1-3）：（1-3）：（1-3）.
The preparation method of the strong seasoning of the present invention, each raw material is well mixed and is obtained final product.
Specifically, in the present invention：
White granulated sugar, the core Lay berry sugar provided using emerging Food Co., Ltd of Jinjiang City three in the embodiment of the present invention.
Starch, the cornstarch provided using Shanghai He Yu trade Co., Ltds in the embodiment of the present invention.
Maltodextrin, the edible malt of food-grade provided using Geng Dao trade Co., Ltds of Zhecheng County in the embodiment of the present invention
Dextrin.
Yeast extract, the food yeast provided using Geng Dao trade Co., Ltds of Zhecheng County in the embodiment of the present invention is extracted
Thing.
Garlic powder, the good U.S.'s board head of garlic powder of taste provided using the good tasteable Co., Ltd of upper seafood delights in the embodiment of the present invention.
Chive powder, the chive powder provided using Taizhou Ali's Fragrant food Industrial Co., Ltd in the embodiment of the present invention.
Fennel powder, the net still fennel powder provided using Nanjing Pu Weili Food Co., Ltd in the embodiment of the present invention.
Ginger powder, the good U.S.'s ginger powder of taste provided using the good tasteable Co., Ltd of upper seafood delights in the embodiment of the present invention.
White pepper powder, the good U.S. board white pepper of taste provided using the good tasteable Co., Ltd of upper seafood delights in the embodiment of the present invention
Powder.
Salt, provided using Zhong Yan Shanghai City Salt Company in the embodiment of the present invention plus iodinating and refining rock salt.
Cinnamomi cortex pulveratus, the stunt cinnamomi cortex pulveratus provided using big incessanly roc Food Co., Ltd in the embodiment of the present invention.
Chicken essence, the chicken essence provided using the will commerce and trade Co., Ltd of Henan thousand in the embodiment of the present invention.
Rue leaf glycosides, No. CAS：153-18-4.
Isoflavones, No. CAS：574-12-9.
Resveratrol, No. CAS：501-36-0.
Citronellol, No. CAS：106-22-9.
Nerol, No. CAS：106-25-2.
Geraniol, No. CAS：106-24-1.
Strong seasoning of the invention, can obviously improve the fragrance of vegetable, and delicate mouthfeel is delicious, contains the alcohol of chicken
Perfume (or spice), and it is nutritious, easy to use, manufacture craft is simple, is a kind of widely used condiment.
Specific embodiment
With reference to embodiment, the present invention is described further, as described below, is only to preferable implementation of the invention
Example, not does the limitation of other forms to the present invention, and any those skilled in the art are possibly also with the disclosure above
Technology contents be changed to the Equivalent embodiments of equal change.It is every without departing from the present invention program content, according to the present invention
Technical spirit any simple modification that following examples are made or equivalent variations, all fall within protection scope of the present invention.
Embodiment 1
Strong seasoning raw material（Weight portion）：40 parts of salt, 5 parts of white granulated sugar, 6 parts of starch, 4 parts of maltodextrin, yeast are extracted
15 parts of thing, 3 parts of garlic powder, 0.3 part of chive powder, 4 parts of ginger powder, 0.2 part of white pepper powder, 1 part of cinnamomi cortex pulveratus, 0.6 part of fennel powder, chicken
1.5 parts of meat essence, 0.12 part of antioxidant, 0.015 part of bacteriostatic agent.
Described antioxidant is 1 by rue leaf glycosides, isoflavones, resveratrol in mass ratio：1：1 is uniformly mixed
Obtain.
Described bacteriostatic agent is 1 by citronellol, nerol, geraniol in mass ratio：1：1 is uniformly mixed and obtains.
It is prepared by strong seasoning：Each raw material is uniformly mixed and is obtained final product.
Embodiment 2
It is substantially the same manner as Example 1, differ only in：Described antioxidant by isoflavones, resveratrol in mass ratio
It is 1：1 is uniformly mixed and obtains.
Embodiment 3
It is substantially the same manner as Example 1, differ only in：Described antioxidant is in mass ratio by rue leaf glycosides, resveratrol
1：1 is uniformly mixed and obtains.
Embodiment 4
It is substantially the same manner as Example 1, differ only in：Described antioxidant by rue leaf glycosides, isoflavones in mass ratio
It is 1：1 is uniformly mixed and obtains.
Embodiment 5
It is substantially the same manner as Example 1, differ only in：Described bacteriostatic agent is 1 by nerol, geraniol in mass ratio：1 stirs
Mix well mixed obtaining.
Embodiment 6
It is substantially the same manner as Example 1, differ only in：Described bacteriostatic agent is 1 by citronellol, geraniol in mass ratio：1 stirs
Mix well mixed obtaining.
Embodiment 7
It is substantially the same manner as Example 1, differ only in：Described bacteriostatic agent is 1 by citronellol, nerol in mass ratio：1 stirs
Mix well mixed obtaining.
Test case 1
Respectively by the strong seasoning of embodiment 1-7, temperature is placed in for 40 DEG C, relative humidity is to open wide in the environment of 85% to deposit
Put, staphylococcus aureus is carried out after 30 days（ATCC 6538）Total plate count and Escherichia coli（ATYCC 25922）Total plate count
Test, determines with reference to GBT 4789.2-2008 microbiological test of food hygiene total plate count.Concrete outcome is as shown in table 1.
Table 1：Total plate count result table in strong seasoning（×102cfu/ml）
| S. aureus colonies sum | E. coli clones sum | |
| Embodiment 1 | 1.1 | 4.5 |
| Embodiment 2 | 3.8 | 7.1 |
| Embodiment 3 | 4.2 | 6.3 |
| Embodiment 4 | 3.3 | 6.7 |
| Embodiment 5 | 7.7 | 9.2 |
| Embodiment 6 | 6.5 | 9.8 |
| Embodiment 7 | 6.9 | 8.9 |
Comparing embodiment 1 and embodiment 2-4, embodiment 1（Rue leaf glycosides, isoflavones, resveratrol compounding）Antiseptic property
It is substantially better than embodiment 2-4（Any the two compounding in rue leaf glycosides, isoflavones, resveratrol）；Comparing embodiment 1 and reality
Apply a 5-7, embodiment 1（Citronellol, nerol, geraniol compounding）Antiseptic property is substantially better than embodiment 5-7（Citronellol, orange
Any the two compounding in flower alcohol, geraniol）.
Test case 2
During the vegetarian diet flavoring of embodiment 1-7 added into pickled radish respectively, finished product food；Wherein, the addition of preservative is equal
It is 1wt%.
Finished product food is placed in 30 DEG C, under the environment of relative humidity 85% through vacuum packaging.Specific test result is shown in Table 2.
Table 2：Antiseptic effect table
| Phenomenon | |
| Embodiment 1 | After 180 days, there is not plaque, normally |
| Embodiment 2 | After 131 days, start plaque occur |
| Embodiment 3 | After 139 days, start plaque occur |
| Embodiment 4 | After 147 days, start plaque occur |
| Embodiment 5 | After 109 days, start plaque occur |
| Embodiment 6 | After 122 days, start plaque occur |
| Embodiment 7 | After 97 days, start plaque occur |
Comparing embodiment 1 and embodiment 2-4, embodiment 1（Rue leaf glycosides, isoflavones, resveratrol compounding）Antiseptic property
It is substantially better than embodiment 2-4（Any the two compounding in rue leaf glycosides, isoflavones, resveratrol）；Comparing embodiment 1 and reality
Apply a 5-7, embodiment 1（Citronellol, nerol, geraniol compounding）Antiseptic property is substantially better than embodiment 5-7（Citronellol, orange
Any the two compounding in flower alcohol, geraniol）.
Claims (4)
1. a kind of strong seasoning, it is characterised in that be made up of the raw material of following weight parts：Salt 35-45 parts, white granulated sugar 3-
7 parts, starch 2-8 parts, maltodextrin 3-7 parts, yeast extract 10-20 parts, garlic powder 1-5 parts, it is 0.1-0.5 parts of chive powder, raw
Ginger powder 1-5 parts, white pepper powder 0.1-0.3 parts, cinnamomi cortex pulveratus 0.5-2.5 parts, fennel powder 0.2-2 parts, chicken essence 0.5-2.5 parts,
Antioxidant 0.05-0.5 parts, bacteriostatic agent 0.01-0.1 parts；Described antioxidant is rue leaf glycosides, isoflavones, resveratrol
In one or more of mixture.
2. strong seasoning as claimed in claim 1, it is characterised in that described antioxidant is different by rue leaf glycosides, soybean
Flavones, resveratrol are mixed, and the rue leaf glycosides, isoflavones, the mass ratio of resveratrol are（1-3）：（1-3）：
（1-3）.
3. strong seasoning as claimed in claim 1 or 2, it is characterised in that described bacteriostatic agent is citronellol, flores aurantii
One or more of mixture in alcohol, geraniol.
4. strong seasoning as claimed in claim 3, it is characterised in that described bacteriostatic agent is by citronellol, nerol, perfume (or spice)
Leaf-alcohol is mixed, and the citronellol, nerol, the mass ratio of geraniol are（1-3）：（1-3）：（1-3）.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710035822.7A CN106722727A (en) | 2017-01-18 | 2017-01-18 | Strong seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710035822.7A CN106722727A (en) | 2017-01-18 | 2017-01-18 | Strong seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722727A true CN106722727A (en) | 2017-05-31 |
Family
ID=58944417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710035822.7A Pending CN106722727A (en) | 2017-01-18 | 2017-01-18 | Strong seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722727A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275885A (en) * | 2018-08-27 | 2019-01-29 | 佛山科学技术学院 | A kind of vegetarian diet flavoring compositions, vegetarian diet chicken powder and preparation method for imitating chicken flavor |
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| CN111728180A (en) * | 2020-07-07 | 2020-10-02 | 湖北飘扬食品科技有限公司 | Chicken-flavored seasoning without animal ingredients |
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Application publication date: 20170531 |