CN107950975A - A kind of matsutake chickens' extract and preparation method thereof - Google Patents
A kind of matsutake chickens' extract and preparation method thereof Download PDFInfo
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- CN107950975A CN107950975A CN201711180390.5A CN201711180390A CN107950975A CN 107950975 A CN107950975 A CN 107950975A CN 201711180390 A CN201711180390 A CN 201711180390A CN 107950975 A CN107950975 A CN 107950975A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 116
- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 116
- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 98
- 239000000284 extract Substances 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000000605 extraction Methods 0.000 title abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 120
- 239000007788 liquid Substances 0.000 claims abstract description 72
- 239000002304 perfume Substances 0.000 claims abstract description 47
- 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 description 32
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 32
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 32
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 30
- 229940029982 garlic powder Drugs 0.000 claims abstract description 30
- 235000008397 ginger Nutrition 0.000 claims abstract description 30
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 30
- 235000012054 meals Nutrition 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 29
- 239000006002 Pepper Substances 0.000 claims abstract description 29
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 29
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 29
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 29
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 28
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 28
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 28
- DZKOKXZNCDGVRY-UHFFFAOYSA-N lenthionine Chemical compound C1SSCSSS1 DZKOKXZNCDGVRY-UHFFFAOYSA-N 0.000 claims abstract description 26
- 210000000582 semen Anatomy 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims description 30
- 241000234314 Zingiber Species 0.000 claims description 29
- 241000722363 Piper Species 0.000 claims description 28
- 238000001035 drying Methods 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 20
- 239000012530 fluid Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 7
- 238000005469 granulation Methods 0.000 claims description 5
- 230000003179 granulation Effects 0.000 claims description 5
- 239000011812 mixed powder Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 7
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 10
- 238000004806 packaging method and process Methods 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 230000008569 process Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- VSMOENVRRABVKN-UHFFFAOYSA-N (+/-)-matsutakeol Natural products CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
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- 241000411851 herbal medicine Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 239000011780 sodium chloride Substances 0.000 description 1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cosmetics (AREA)
Abstract
The present invention provides a kind of matsutake chickens' extract and preparation method thereof.A kind of matsutake chickens' extract, is mainly made of following component：By weight, 45 50 parts of sodium glutamate, 25 30 parts of edible salt, 10 15 parts of maltodextrin, 6 10 parts of white granulated sugar, 15 parts of I+G, 13 parts of pure chicken meal, 0.2 2 parts of garlic powder, 0.05 0.5 parts of ginger powder, 0.5 3 parts of Chicken extract, 0.01 0.2 parts of pepper powder, 0.1 20 parts of matsutake powder and liquid perfume；The liquid perfume is made of chicken essence liquid, lenthionine liquid and old hen xiang semen.The advantages of matsutake chickens' extract flavor is delicious and nutritive value is high of the present invention, can whet the appetite and build up health.
Description
Technical field
The present invention relates to food dressing field, more particularly, to a kind of matsutake chickens' extract and preparation method thereof.
Background technology
Chickens' extract is added on the basis of sodium glutamate made of condiment, delicious in taste, can increase the appetite of people, but at present
Most of chickens' extract of in the market adds the high values such as mushroom, cereal, nut almost without nutritive value in only a small amount of chickens' extract
Food materials, to lift the nutritive value of chickens' extract, but also bring mouthfeel or the negative effect such as have a poor flavour.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of matsutake chickens' extract, and the matsutake chickens' extract flavor is delicious and nutritive value is high
Advantage, can whet the appetite and build up health.
The second object of the present invention is the preparation method for providing above-mentioned matsutake chickens' extract, and the preparation method flow is simple, behaviour
Make mild condition, easily industrialization promotion.
In order to solve the above technical problems, the present invention provides following technical scheme：
A kind of matsutake chickens' extract, is mainly made of following component：
By weight, sodium glutamate 45-50 parts, 25-30 parts of edible salt, 10-15 parts of maltodextrin, 6-10 parts of white granulated sugar, I
1-5 parts of+G, chicken meal 1-3 parts pure, 0.2-2 parts of garlic powder, 0.05-0.5 parts of ginger powder, 0.5-3 parts of Chicken extract, pepper powder
0.01-0.2 parts, 0.1-20 parts of matsutake powder and liquid perfume；
The liquid perfume is made of chicken essence liquid, lenthionine liquid and old hen xiang semen.
Compared with existing chickens' extract, difference of the invention, which essentially consists in, adds matsutake powder, and improves other additions
The type and addition of agent, so as to ensure that while nutritive value is lifted delicious flavor can be kept.
Matsutake is a kind of pure natural rare rare edible fungi, is known as " king in bacterium ".Hiroshima of in August, 1945 according to legend
After atom bomb attacks, many cells microorganism uniquely to survive only has matsutake, and the whole world can not all be cultivateeed at present.It is grown cold
The high mountain forest land that more than 3500 meters of temperate zone height above sea level.Song Dynasty《Through the anxious book on Chinese herbal medicine of history card class business》There is record.Research has shown that matsutake is rich in
Protein, there is 18 kinds of amino acid, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds of unrighted acids, core
The rare elements such as acid derivative, peptide matters.Matsutake is separately double-strand blazei polysaccharide, pine respectively containing 3 kinds of precious active materials
The unique cancer-resisting substance of fine and soft polypeptide and the whole world --- matsutakealcohol, is natural medical fungus most precious in the world.Matsutake
There are special giving off a strong fragrance, mouthfeel such as abalone, pole lubricates tasty and refreshing.Therefore, matsutake powder, not only nutrition are added in matsutake chickens' extract of the invention
Value is greatly improved, and flavor enhanced strongly fragrant, delicious.
Above matsutake chickens' extract can also be improved further on formula, specific as follows to improve mouthfeel and taste.
Preferably, sodium glutamate 45-50 parts, 25-30 parts of edible salt, 10-15 parts of maltodextrin, 6-10 parts of white granulated sugar, I+G
1-5 parts, chicken meal 1-3 parts pure, 0.2-2 parts of garlic powder, 0.05-0.5 parts of ginger powder, 0.5-3 parts of Chicken extract, pepper powder 0.01-
0.2 part, 0.1-10 parts of matsutake powder and liquid perfume.
Preferably, by weight, sodium glutamate 45-50 parts, 25-30 parts of edible salt, 10-15 parts of maltodextrin, white granulated sugar
6-10 parts, 1-5 parts of I+G, chicken meal 1-3 parts pure, 0.2-2 parts of garlic powder, 0.05-0.5 parts of ginger powder, 0.5-3 parts of Chicken extract,
0.01-0.2 parts of pepper powder, 0.5-5 parts of matsutake powder and liquid perfume.
Preferably, by weight, sodium glutamate 45-50 parts, 25-30 parts of edible salt, 10-15 parts of maltodextrin, white granulated sugar
6-10 parts, 1-5 parts of I+G, chicken meal 1-3 parts pure, 0.2-2 parts of garlic powder, 0.05-0.5 parts of ginger powder, 0.5-3 parts of Chicken extract,
0.01-0.2 parts of pepper powder, 1-5 parts of matsutake powder and liquid perfume.
Preferably, by weight, sodium glutamate 45-47 parts, 28-30 parts of edible salt, 10-13 parts of maltodextrin, white granulated sugar
8-10 parts, 1-3 parts of I+G, chicken meal 2-3 parts pure, 0.2-1 parts of garlic powder, 0.1-0.5 parts of ginger powder, 0.5-2 parts of Chicken extract, recklessly
0.1-0.2 parts of green pepper powder, 2-5 parts of matsutake powder and liquid perfume.
Preferably, by weight, the addition of the liquid perfume be 0.02-0.1 parts, such as 0.02 part, 0.03 part,
0.04 part, 0.05 part, 0.06 part, 0.07 part, 0.08 part, 0.09 part etc..
Preferably, in the liquid perfume, the weight ratio of chicken essence liquid, lenthionine liquid and old hen xiang semen is 7
~10：10~15：1.
Present invention matsutake chickens' extract presented above can use conventional method of granulating to be made, i.e.,：
All raw materials are mixed, granulation, up to product.
Wherein, it is special to influence physics and chemical stability, product homogeneity, the dissolubility of chickens' extract etc. for the process conditions of granulation
Property.
For this reason, the following process conditions of optimization of the present invention, can obtain stability, product homogeneity, dissolubility all compared with
Good chickens' extract, it is specific as follows：
It is highly preferred that the method for the granulation is：
Open granulator to pelletize the material puddled, and be dried using fluid bed, the drying temperature is 75
DEG C -105 DEG C, for example, can be dried at about 75 DEG C, about 80 DEG C, about 85 DEG C, about 90 DEG C, about 95 DEG C, about 100 DEG C or about 105 DEG C,
, can freeze-day with constant temperature or the drying in the less scope of temperature fluctuation during actual drying.
It is highly preferred that the drying temperature is：90℃-105℃.
In preparation process, the matsutake powder, the sodium glutamate, the particle diameter of the edible salt and the white granulated sugar are shadow
Granulating efficiency is rung, through screening, using following particle size effect more preferably.
Preferably, the particle diameter of the matsutake powder is the mesh of 60 mesh~80.
Preferably, the particle diameter of at least one of the sodium glutamate, the edible salt and described white granulated sugar for 60 mesh~
80 mesh.
Preferably, the method for the mixing is：
Water is added into the Chicken extract and the liquid perfume, mixes, obtains distiller liquor；
The matsutake powder, the pure chicken meal, the garlic powder, the ginger powder, the pepper powder and I+G are mixed, obtained
Mixed powder；
The distiller liquor, the mixed powder and other raw materials are mixed.
Order when raw material mixes influences the stability and mobility finally pelletized, and through investigating, is mixed when using said sequence
During conjunction, the Chicken extract and the liquid perfume as the primary raw material for increasing delicious taste, can with the matsutake powder,
The pure chicken meal, the garlic powder, the ginger powder, the pepper powder and I+G these solid powders mixings, then in final step
The components such as maltodextrin are added, as adhesive, all raw materials are bonded into semisolid that is homogeneous, having certain mobile phase,
Easy to pelletize.
To sum up, compared with prior art, invention achieves following technique effect：
(1) nutritive value is high：Matsutake is rich in a variety of amino acid and matsutakealcohol, and the present invention is added into chickens' extract, improves chicken
The nutritive value of essence, and anticancer health-care effect is added, especially, matsutake can act synergistically with Chicken extract and improve anticancer
Effect；
(2) the more delicious strong, sweet tea of mouthfeel it is salty it is moderate, flavor is pleasant；
(3) preparation method is simple, is more easy to industrialization promotion；
(4) stability and dissolubility of product are improved by optimizing granulating process, extends the shelf-life.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, but ability
Field technique personnel will be understood that following described embodiment is part of the embodiment of the present invention, instead of all the embodiments,
The present invention is merely to illustrate, and is not construed as limiting the scope of the invention.Based on the embodiments of the present invention, the common skill in this area
Art personnel all other embodiments obtained without making creative work, belong to the model that the present invention protects
Enclose.The person that is not specified actual conditions in embodiment, the condition suggested according to normal condition or manufacturer carry out.Agents useful for same or instrument
Production firm person is not specified, is the conventional products that can be obtained by commercially available purchase.
Embodiment 1
A kind of matsutake chickens' extract
Formula：Sodium glutamate 45g, edible salt 30g, maltodextrin 10g, white granulated sugar 10g, I+G 1g, pure chicken meal 3g, garlic
Powder 0.2g, ginger powder 0.5g, Chicken extract 0.5g, pepper powder 0.2g, matsutake powder 0.1g and liquid perfume 0.03g；
Liquid perfume is by chicken essence liquid, lenthionine liquid and old hen xiang semen according to 7：10：1 part by weight group
Into.
Wherein, matsutake powder is made using the following method：Oven temperature is arranged to 60 DEG C, and fresh matsutake is put into baking oven,
Low temperature drying 4 is taken out when small；It is using pulverizer that matsutake crushing is spare for the matsutake powder of 60 mesh to 80 mesh.
Technique：
The first step：
Water, Chicken extract, liquid perfume are uniformly mixed, are made as distiller liquor.
Second step：
Small powder matsutake powder, pure chicken meal, garlic powder, ginger powder, pepper powder, I+G etc. are puddled uniformly.
3rd step：
Distiller liquor is uniformly mixed with edible salt, sequentially add sodium glutamate, maltodextrin, white granulated sugar, puddled it is small
Material stirs evenly.
4th step：
Open granulator to pelletize the material puddled, and be dried using fluid bed, drying temperature arrives for 80 DEG C
90℃。
5th step：
Sieved using vibrating screen, packaging.
Embodiment 2
It is that formula is different from the main distinction of embodiment 1, it is specific as follows.
Formula：Sodium glutamate 50g, edible salt 25g, maltodextrin 15g, white granulated sugar 6g, I+G 5g, pure chicken meal 1g, garlic
Powder 2g, ginger powder 0.05g, Chicken extract 3g, pepper powder 0.01g, matsutake powder 20g and liquid perfume 0.05g；
Liquid perfume is by chicken essence liquid, lenthionine liquid and old hen xiang semen according to 7：10：1 part by weight group
Into.
Wherein, matsutake powder is made using the following method：Oven temperature is arranged to 60 DEG C, and fresh matsutake is put into baking oven,
Low temperature drying 4 is taken out when small；It is using pulverizer that matsutake crushing is spare for the matsutake powder of 60 mesh to 80 mesh.
Technique：
The first step：
Water, Chicken extract, liquid perfume are uniformly mixed, are made as distiller liquor.
Second step：
Small powder matsutake powder, pure chicken meal, garlic powder, ginger powder, pepper powder, I+G etc. are puddled uniformly.
3rd step：
Distiller liquor is uniformly mixed with edible salt, sequentially add sodium glutamate, maltodextrin, white granulated sugar, puddled it is small
Material stirs evenly.
4th step：
To open granulator to pelletize the material puddled, and be dried using fluid bed, drying temperature is 90 DEG C-
100℃。
5th step：
Sieved using vibrating screen, packaging.
Embodiment 3
It is that formula is different from the main distinction of embodiment 1, it is specific as follows.
Formula：Sodium glutamate 50g, edible salt 30g, maltodextrin 10g, white granulated sugar 10g, I+G 1g, pure chicken meal 3g, garlic
Powder 0.2g, ginger powder 0.5g, Chicken extract 0.5g, pepper powder 0.2g, matsutake powder 10g and liquid perfume 0.035g；
Liquid perfume is by chicken essence liquid, lenthionine liquid and old hen xiang semen according to 7：10：1 part by weight group
Into.
Wherein, matsutake powder is made using the following method：Oven temperature is arranged to 60 DEG C, and fresh matsutake is put into baking oven,
Low temperature drying 4 is taken out when small；It is using pulverizer that matsutake crushing is spare for the matsutake powder of 60 mesh to 80 mesh.
Technique：
The first step：
Water, Chicken extract, liquid perfume are uniformly mixed, are made as distiller liquor.
Second step：
Small powder matsutake powder, pure chicken meal, garlic powder, ginger powder, pepper powder, I+G etc. are puddled uniformly.
3rd step：
Distiller liquor is uniformly mixed with edible salt, sequentially add sodium glutamate, maltodextrin, white granulated sugar, puddled it is small
Material stirs evenly.
4th step：
To open granulator to pelletize the material puddled, and be dried using fluid bed, drying temperature is 100 DEG C-
105℃
5th step：
Sieved using vibrating screen, packaging.
Embodiment 4
It is that formula is different from the main distinction of embodiment 1, it is specific as follows.
Formula：Sodium glutamate 47g, edible salt 28g, maltodextrin 13g, white granulated sugar 8g, I+G 3g, pure chicken meal 2g, garlic
Powder 1g, ginger powder 0.1g, Chicken extract 2g, pepper powder 0.1g, matsutake powder 5g and liquid perfume 0.045g；
Liquid perfume is by chicken essence liquid, lenthionine liquid and old hen xiang semen according to 7：10：1 part by weight group
Into.
Wherein, matsutake powder is made using the following method：Oven temperature is arranged to 60 DEG C, and fresh matsutake is put into baking oven,
Low temperature drying 4 is taken out when small；It is using pulverizer that matsutake crushing is spare for the matsutake powder of 60 mesh to 80 mesh.
Technique：
The first step：
Water, Chicken extract, liquid perfume are uniformly mixed, are made as distiller liquor.
Second step：
Small powder matsutake powder, pure chicken meal, garlic powder, ginger powder, pepper powder, I+G etc. are puddled uniformly.
3rd step：
Distiller liquor is uniformly mixed with edible salt, sequentially add sodium glutamate, maltodextrin, white granulated sugar, puddled it is small
Material stirs evenly.
4th step：
Open granulator to pelletize the material puddled, and be dried using fluid bed, drying temperature is 85 DEG C -95
℃。
5th step：
Sieved using vibrating screen, packaging.
Embodiment 5
It is that formula is different from the main distinction of embodiment 1, it is specific as follows.
Formula：Sodium glutamate 50g, edible salt 30g, maltodextrin 10g, white granulated sugar 10g, I+G 1g, pure chicken meal 3g, garlic
Powder 0.2g, ginger powder 0.5g, Chicken extract 0.5g, pepper powder 0.2g, matsutake powder 2g and liquid perfume 0.06g；
Liquid perfume is by chicken essence liquid, lenthionine liquid and old hen xiang semen according to 10：10：1 part by weight group
Into.
Wherein, matsutake powder is made using the following method：Oven temperature is arranged to 60 DEG C, and fresh matsutake is put into baking oven,
Low temperature drying 4 is taken out when small；It is using pulverizer that matsutake crushing is spare for the matsutake powder of 60 mesh to 80 mesh.
Technique：
The first step：
Water, Chicken extract, liquid perfume are uniformly mixed, are made as distiller liquor.
Second step：
Small powder matsutake powder, pure chicken meal, garlic powder, ginger powder, pepper powder, I+G etc. are puddled uniformly.
3rd step：
Distiller liquor is uniformly mixed with edible salt, sequentially add sodium glutamate, maltodextrin, white granulated sugar, puddled it is small
Material stirs evenly.
4th step：
Open granulator to pelletize the material puddled, and be dried using fluid bed, drying temperature is 75 DEG C -80
℃。
5th step：
Sieved using vibrating screen, packaging.
Embodiment 6
It is that formula is different from the main distinction of embodiment 1, it is specific as follows.
Formula：Sodium glutamate 50g, edible salt 30g, maltodextrin 10g, white granulated sugar 10g, I+G 1g, pure chicken meal 3g, garlic
Powder 0.2g, ginger powder 0.5g, Chicken extract 0.5g, pepper powder 0.2g, matsutake powder 10g and liquid perfume 0.07g；
Liquid perfume is by chicken essence liquid, lenthionine liquid and old hen xiang semen according to 7：15：1 part by weight group
Into.
Wherein, matsutake powder is made using the following method：Oven temperature is arranged to 60 DEG C, and fresh matsutake is put into baking oven,
Low temperature drying 4 is taken out when small；It is using pulverizer that matsutake crushing is spare for the matsutake powder of 60 mesh to 80 mesh.
Technique：
The first step：
Water, Chicken extract, liquid perfume are uniformly mixed, are made as distiller liquor.
Second step：
Small powder matsutake powder, pure chicken meal, garlic powder, ginger powder, pepper powder, I+G etc. are puddled uniformly.
3rd step：
Distiller liquor is uniformly mixed with edible salt, sequentially add sodium glutamate, maltodextrin, white granulated sugar, puddled it is small
Material stirs evenly.
4th step：
Open granulator to pelletize the material puddled, and be dried using fluid bed, drying temperature is 80 DEG C -90
℃。
5th step：
Sieved using vibrating screen, packaging.
Embodiment 7
It is that granulating process is different from the main distinction of embodiment 1, it is specific as follows.
Formula：Sodium glutamate 45g, edible salt 30g, maltodextrin 10g, white granulated sugar 10g, I+G 1g, pure chicken meal 3g, garlic
Powder 0.2g, ginger powder 0.5g, Chicken extract 0.5g, pepper powder 0.2g, matsutake powder 0.1g and liquid perfume 0.09g；
Liquid perfume is by chicken essence liquid, lenthionine liquid and old hen xiang semen according to 7：10：1 part by weight group
Into.
Wherein, matsutake powder is made using the following method：Oven temperature is arranged to 60 DEG C, and fresh matsutake is put into baking oven,
Low temperature drying 4 is taken out when small；It is using pulverizer that matsutake crushing is spare for the matsutake powder of 60 mesh to 80 mesh.
Technique：
The first step：
Water, Chicken extract, liquid perfume are uniformly mixed, are made as distiller liquor.
Second step：
Small powder matsutake powder, pure chicken meal, garlic powder, ginger powder, pepper powder, I+G etc. are puddled uniformly.
3rd step：
Distiller liquor is uniformly mixed with edible salt, sequentially add sodium glutamate, maltodextrin, white granulated sugar, puddled it is small
Material stirs evenly.
4th step：
To open granulator to pelletize the material puddled, and be dried using fluid bed, drying temperature is 100 DEG C-
105℃。
5th step：
Sieved using vibrating screen, packaging.
Embodiment 8
It is that granulating process is different from the main distinction of embodiment 1, it is specific as follows.
Formula：Sodium glutamate 45g, edible salt 30g, maltodextrin 10g, white granulated sugar 10g, I+G 1g, pure chicken meal 3g, garlic
Powder 0.2g, ginger powder 0.5g, Chicken extract 0.5g, pepper powder 0.2g, matsutake powder 0.1g and liquid perfume 0.04g；
Liquid perfume is by chicken essence liquid, lenthionine liquid and old hen xiang semen according to 7：10：1 part by weight group
Into.
Wherein, matsutake powder is made using the following method：Oven temperature is arranged to 60 DEG C, and fresh matsutake is put into baking oven,
Low temperature drying 4 is taken out when small；It is using pulverizer that matsutake crushing is spare for the matsutake powder of 60 mesh to 80 mesh.
Technique：
The first step：
Water, Chicken extract, liquid perfume are uniformly mixed, are made as distiller liquor.
Second step：
Small powder matsutake powder, pure chicken meal, garlic powder, ginger powder, pepper powder, I+G etc. are puddled uniformly.
3rd step：
Distiller liquor is uniformly mixed with edible salt, sequentially add sodium glutamate, maltodextrin, white granulated sugar, puddled it is small
Material stirs evenly.
4th step：
Open granulator to pelletize the material puddled, and be dried using fluid bed, drying temperature is 75 DEG C -80
℃。
5th step：
Sieved using vibrating screen, packaging.
First, sensory evaluation scores count
Sensory evaluation is carried out to the chickens' extract of embodiment 1 to 8, sensory evaluation standard is as shown in table 1, feeling evaluation result such as table
Shown in 2.
Sensory evaluation method：Evaluation group is by 15 member compositions, their perfume (or spice) according to the standards of grading of table 1 to chickens' extract
Gas, quality and mouthfeel carry out independent marking, to add up the average value of total score as the sensory evaluation scores of product.
1 chickens' extract sensory evaluation scores standard of table
2 embodiment 1-8 Analyses Methods for Sensory Evaluation Results of table
| Quality | Mouthfeel | Fragrance | |
| Embodiment 1 | 7 | 8 | 10 |
| Embodiment 2 | 9 | 9 | 9 |
| Embodiment 3 | 9.5 | 10 | 10 |
| Embodiment 4 | 8 | 8.5 | 9 |
| Embodiment 5 | 8 | 9 | 8 |
| Embodiment 6 | 7.5 | 8 | 6 |
| Embodiment 7 | 10 | 10 | 6 |
| Embodiment 8 | 7 | 8 | 9 |
From Table 2, it can be seen that chickens' extract particle provided by the invention is homogeneous, soap-free emulsion polymeization is reunited, tasty mouthfeel is pleasant, aftertaste
Strong, free from extraneous odour, and compare raw material proportioning, influence of the process conditions to chickens' extract taste and flavor is smaller, wherein embodiment 4
Evaluation is preferably (technique and liquid perfume are smaller to organoleptic effects).
2nd, the biochemical indicator of chickens' extract is investigated
Food safety detection is carried out to the chickens' extract of embodiment 1 to 8, meets the standard in table 3, the present invention has also listed reality
Apply the testing result of example 4.
3 safety detection of table
| Project | Standard | Embodiment 4 |
| Sodium glutamate (g/100g) | ≥35.0 | 44.6 |
| The sapidity nucleotide disodium (g/100g) | ≥1.10 | 2.70 |
| Loss on drying (g/100g) | ≤3.0 | 0.61 |
| Chloride (in terms of NaCl) (g/100g) | ≤40 | 25.3 |
| Total plate count (cfu/g) | ≤10 000 | 2164 |
| Coliform (MPN/100g) | ≤90 | ≤30 |
| Pathogenic bacteria (pathogenic entero becteria and other pathogenic coccuses) | It must not detect | Nothing |
In addition, the shelf-life of the chickens' extract of embodiment 1 to 8 and dissolubility are shown in Table 4.
The shelf-life of 4 chickens' extract of table and dissolubility
| Shelf-life/the moon | Dissolubility | |
| Embodiment 1 | 12 | Well |
| Embodiment 2 | 18 | Well |
| Embodiment 3 | 20 | Well |
| Embodiment 4 | 14 | Well |
| Embodiment 5 | 14 | Well |
| Embodiment 6 | 12 | Well |
| Embodiment 7 | 24 | Well |
| Embodiment 8 | 11 | Well |
It can be seen that from the result of table 4：
Drying temperature influences very big, the low shortening that can cause shelf life of products of temperature for the shelf-life of product, therefore,
Ensure product will not because temperature is excessive change colour it is cooked-on in the case of, temperature increases as far as possible, reduce product moisture content.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe is described in detail the present invention with reference to foregoing embodiments, it will be understood by those of ordinary skill in the art that：Its according to
Can so modify to the technical solution described in foregoing embodiments, either to which part or all technical characteristic into
Row equivalent substitution；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme.
Claims (10)
1. a kind of matsutake chickens' extract, it is characterised in that be mainly made of following component：
By weight, sodium glutamate 45-50 parts, 25-30 parts of edible salt, 10-15 parts of maltodextrin, 6-10 parts of white granulated sugar, I+G
1-5 parts, chicken meal 1-3 parts pure, 0.2-2 parts of garlic powder, 0.05-0.5 parts of ginger powder, 0.5-3 parts of Chicken extract, pepper powder 0.01-
0.2 part, 0.1-20 parts of matsutake powder and liquid perfume；
The liquid perfume is made of chicken essence liquid, lenthionine liquid and old hen xiang semen.
2. matsutake chickens' extract according to claim 1, it is characterised in that by weight, 45-50 parts of sodium glutamate, edible salt
25-30 parts, 10-15 parts of maltodextrin, 6-10 parts of white granulated sugar, 1-5 parts of I+G, chicken meal 1-3 parts pure, 0.2-2 parts of garlic powder, ginger powder
0.05-0.5 parts, 0.5-3 parts of Chicken extract, 0.01-0.2 parts of pepper powder, 0.1-10 parts of matsutake powder and liquid perfume.
3. matsutake chickens' extract according to claim 1, it is characterised in that by weight, 45-50 parts of sodium glutamate, edible salt
25-30 parts, 10-15 parts of maltodextrin, 6-10 parts of white granulated sugar, 1-5 parts of I+G, chicken meal 1-3 parts pure, 0.2-2 parts of garlic powder, ginger powder
0.05-0.5 parts, 0.5-3 parts of Chicken extract, 0.01-0.2 parts of pepper powder, 0.5-5 parts of matsutake powder and liquid perfume.
4. matsutake chickens' extract according to claim 1, it is characterised in that by weight, 45-50 parts of sodium glutamate, edible salt
25-30 parts, 10-15 parts of maltodextrin, 6-10 parts of white granulated sugar, 1-5 parts of I+G, chicken meal 1-3 parts pure, 0.2-2 parts of garlic powder, ginger powder
0.05-0.5 parts, 0.5-3 parts of Chicken extract, 0.01-0.2 parts of pepper powder, 1-5 parts of matsutake powder and liquid perfume.
5. matsutake chickens' extract according to claim 1, it is characterised in that by weight, 45-47 parts of sodium glutamate, edible salt
28-30 parts, 10-13 parts of maltodextrin, 8-10 parts of white granulated sugar, 1-3 parts of I+G, chicken meal 2-3 parts pure, 0.2-1 parts of garlic powder, ginger powder
0.1-0.5 parts, 0.5-2 parts of Chicken extract, 0.1-0.2 parts of pepper powder, 2-5 parts of matsutake powder and liquid perfume.
6. according to claim 1-5 any one of them matsutake chickens' extracts, it is characterised in that by weight, the liquid perfume
Addition is 0.02-0.1 parts；
Preferably, in the liquid perfume, the weight ratio of chicken essence liquid, lenthionine liquid and old hen xiang semen is 7~10：
10~15：1.
7. the preparation method of claim 1-6 any one of them matsutake chickens' extracts, it is characterised in that comprise the following steps：
All raw materials are mixed, granulation, up to product；
Preferably, the method for the granulation is：
Open granulator to pelletize the material puddled, and be dried using fluid bed, the drying temperature 75 DEG C-
105℃。
8. the preparation method of matsutake chickens' extract according to claim 7, it is characterised in that the drying temperature is：90℃-
105℃。
9. the preparation method of matsutake chickens' extract according to claim 7, it is characterised in that the particle diameter of the matsutake powder is 60 mesh
~80 mesh；
Preferably, the particle diameter of at least one of the sodium glutamate, the edible salt and described white granulated sugar is the mesh of 60 mesh~80.
10. the preparation method of matsutake chickens' extract according to claim 7, it is characterised in that the method for the mixing is：
Water is added into the Chicken extract and the liquid perfume, mixes, obtains distiller liquor；
The matsutake powder, the pure chicken meal, the garlic powder, the ginger powder, the pepper powder and I+G are mixed, mixed
Powder；
The distiller liquor, the mixed powder and other raw materials are mixed.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401215A (en) * | 2020-10-19 | 2021-02-26 | 成都大厨宝农业科技有限公司 | Multifunctional seasoning |
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| KR20080104609A (en) * | 2007-05-28 | 2008-12-03 | 주식회사 민탑 | King oyster mushroom natural seasoning |
| CN103478663A (en) * | 2013-08-19 | 2014-01-01 | 天津春发生物科技集团有限公司 | Chicken powder seasoning |
| CN105581123A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Chicken essence |
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2017
- 2017-11-23 CN CN201711180390.5A patent/CN107950975A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080104609A (en) * | 2007-05-28 | 2008-12-03 | 주식회사 민탑 | King oyster mushroom natural seasoning |
| CN101103794A (en) * | 2007-08-08 | 2008-01-16 | 王竹丰 | Mountain precious seasoning and its preparation method |
| CN103478663A (en) * | 2013-08-19 | 2014-01-01 | 天津春发生物科技集团有限公司 | Chicken powder seasoning |
| CN105581123A (en) * | 2014-11-17 | 2016-05-18 | 重庆周君记火锅食品有限公司 | Chicken essence |
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