CN108813535A - A kind of vegetarian diet chicken flavor flavoring compositions, steamed bean curd roll powder and preparation method - Google Patents
A kind of vegetarian diet chicken flavor flavoring compositions, steamed bean curd roll powder and preparation method Download PDFInfo
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- CN108813535A CN108813535A CN201810658265.9A CN201810658265A CN108813535A CN 108813535 A CN108813535 A CN 108813535A CN 201810658265 A CN201810658265 A CN 201810658265A CN 108813535 A CN108813535 A CN 108813535A
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- 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
- A23L27/26—Meat flavours
Abstract
The present invention provides a kind of vegetarian diet chicken flavor flavoring compositions, it mainly include white granulated sugar, sodium glutamate, disodium succinate, fermented sauce, starch, nutritional supplement, microbial polysaccharide, yeast extract, hydrolyzed vegetable protein and polydextrose, the present invention also provides a kind of steamed bean curd roll powder, comprising 2~3 parts of above-mentioned flavoring compositions, refined salt, vegetable oil, the sapidity nucleotide disodium, flavoring agent and cornstarch, the preparation method of steamed bean curd roll powder is：It is cooling after first vegetable oil is cured, then sequentially add each raw material of flavoring compositions, refined salt, the sapidity nucleotide disodium, flavoring agent and cornstarch into treated vegetable oil and stir evenly.Vegetarian diet chicken flavor flavoring compositions provided by the invention are free of animal source component, convenient for inlet and outlet, can satisfy the demand of vegetarian diet crowd, in addition, steamed bean curd roll powder chicken taste is strong naturally, proposing fresh flavouring effect significantly, preparation process is simple, is better than existing chicken flavoring.
Description
Technical field
The invention belongs to food dressing fields, and in particular to a kind of vegetarian diet chicken flavor flavoring compositions, steamed bean curd roll powder and system
Preparation Method.
Background technique
Chicken flavoring is that the common flavouring of one kind drops usually using first-class fresh chicken meat as raw material through biological enzyme
Solution, vacuum concentration and drying process with atomizing, then be equipped with a variety of compound seasoners and refine.Chicken powder is not only delicious, but also can
So that dish fresh adding Titian, can increase the appetite of people.
CN101564144 discloses a kind of chicken essence flavouring material, and raw materials used includes Chicken extract, mushroom extract, ferment
Female extract and flavor nucleosides disodium.The chicken essence flavouring material of the invention, since with Chicken extract, mushroom extract, yeast are mentioned
Object is taken, flavor nucleosides disodium, which is used as, replaces sodium glutamate in fresh material, solves human body and draws because taking in excessive sodium glutamate
The unhealthful problem of thirsty problem and applied at elevated temperature sodium glutamate is played, and is not changed while removing sodium glutamate
Become the seasoning function of chickens' extract, it is more balanced that gained chicken essence flavouring material possesses the due delicate flavour of chickens' extract, nutrition, more conducively healthy.
CN101305791 discloses a kind of low sodium salt chicken essence flavouring material, which contains Cardia Salt, monosodium glutamate, the sapidity nucleotide disodium, shallow lake
Powder, chicken or chicken extract and white sugar, low sodium salt chicken essence flavouring material have same seasoning effect, in the deliciousness for guaranteeing chickens' extract
Meanwhile the amount that people take in sodium chloride is reduced, the pre- of the diseases such as preventing hypertension, cardiovascula arteriosclerosis and heart disease can be played
It is anti-, also there is same anti-corrosion shelf effect with general sodium salt chicken essence.CN103027271A discloses a kind of diet-therapy health-preserving chickens' extract
Particulate flavouring, raw material include the pure powder of chicken, pure chicken fat, monosodium glutamate, salt, white granulated sugar, yeast extract, cornstarch, malt
Dextrin, dried scallop powder, hydrolytic plant protein powder, corn oil, nutritional additive, cactus freeze-dried powder, carrot meal, purple sweet potato powder, fructus amomi
The seasoning fragrance of powder, curcuma powder, mangosteen powder, rosemary powder, ground cinnamon, garlic powder, ginger powder and mushroom powder, the invention is only
Spy, full of nutrition, the fresh fragrant taste that wherein mushroom has mushroom special, purple perilla, hoveniae semoveniae semen etc. are by compound collecting, so that the hair
It is bright to have both special nutrient compositions, rosemary can it is anti-oxidant, delay senescence, can eliminate and generate excessive free radical in human body, protection
The structure of cell membrane, reducing human aging.CN101803719A discloses a kind of chicken-flavored powdery complex flavoring, and raw material components have
Monosodium glutamate, salt, sugar, maltodextrin, cornstarch, spice, freshener, chicken meal, vegetable oil, celery grain, carrot seed and garlic
Grain, the invention is tasty, nutrient health, and has the function of spleen benefiting and stimulating the appetite.
However, the above existing chicken flavoring contains chicken ingredient.For exported product, douane pair
Animal sources require very tight, it is desirable that chicken powder raw material will be from local (entrance state) imported raw material, and China does not allow import foreign country animal
Raw material (chicken powder).Thus, to break through this raw material (chicken powder) entrance problem, it is necessary to which exploitation is free of the vegetarian diet chicken flavor tune of animal sources
Taste substance, further, it is also possible to the demand of satietin anthropophagy group.
Summary of the invention
To solve problems of the prior art, an object of the present invention is to provide a kind of vegetarian diet chicken flavor seasoning group
Close object.
The second object of the present invention is to provide a kind of steamed bean curd roll powder containing above-mentioned vegetarian diet chicken flavor flavoring compositions.
The third object of the present invention is to provide the preparation method of above-mentioned steamed bean curd roll powder.
In order to achieve the above object, the present invention uses following technical scheme：
A kind of vegetarian diet chicken flavor flavoring compositions, the raw material comprising following parts by weight meter：
13~16 parts of white granulated sugar,
12~16 parts of sodium glutamate,
0.1~1 part of disodium succinate,
5~15 parts of fermented sauce,
2~8 parts of starch,
0.1~1 part of nutritional supplement,
0.1~1 part of microbial polysaccharide,
4~6 parts of yeast extract,
2~8 parts of hydrolyzed vegetable protein,
2~10 parts of polydextrose.
Preferably, the flavoring compositions also include the raw material of following parts by weight meter：
0.1~3 part of Gardenia Yellow,
0.1~1 part of potassium sorbate,
0.1~1 part of edible essence.
Preferably, the fermented sauce is low-salt solid-state fermentation sauce.
Preferably, the starch be cornstarch and deformation starch according to weight ratio be (1~3)：1 mixture.
Preferably, the nutritional supplement is L-cysteine hydrochloride.
Preferably, the microbial polysaccharide is xanthan gum.
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：
2~3 parts of the flavoring compositions,
32~36 parts of refined salt,
1~2 part of vegetable oil,
0.5~1 part of the sapidity nucleotide disodium,
1.5~3 parts of flavoring agent,
10~20 parts of cornstarch.
Preferably, it is (1~4) that the flavoring agent, which is pepper powder and garlic powder according to weight ratio,：1 mixture.
A kind of preparation method of steamed bean curd roll powder, comprises the steps of：
(1) cooling after curing vegetable oil；
(2) each raw material of flavoring compositions, refined salt, flavour nucleotide are sequentially added into step (1) treated vegetable oil
Disodium, flavoring agent and cornstarch simultaneously stir evenly.
Preferably, step (1) vegetable oil is soybean oil.
Preferably, the temperature of step (1) the vegetable oil curing is 120~160 DEG C.
The steamed bean curd roll powder prepared by step (1) and (2) can be crossed to bar magnet, magnetic 10000 Gausses, then after 60 mesh
Sieve is measured and is packed after removal agglomeration and impurity, and finally gold inspection excessively crosses ccp2 metal that is, by packaged steamed bean curd roll powder flavourings
Survey meter detection, parameter request：Qualified finished product can be obtained in fe≤Φ 1.5mm, sus≤Φ 2.5mm.
Disodium succinate is commonly called as dried scallop powder, is widely applied tasty agents in flavouring in recent years, it is such as fragrant to be present in plant
In mushroom, China's food additives sanitary standard provides that it can be applied in flavouring, and disodium succinate often cooperates with sodium glutamate
It uses, general usage amount is 10% or so of sodium glutamate.
Fermented sauce refers to using soybean, defatted soybean, wheat and wheat bran as raw material, through having spy made of microbial fermentation
The liquid flavoring of different color.It is divided into two major classes, i.e. high-salt diluted state fermentation soy and low-salt solid by zymotechnique difference
Fermented sauce.High-salt diluted state fermentation soy is using soybean, defatted soybean, wheat and wheat bran as raw material, through boiling, Aspergillus koji-making
Dilute wine with dregs is mixed into salt water afterwards, then through soy sauce made of microbial fermentation；Low-salt solid-state fermentation sauce is to be with soybean and wheat bran
Raw material is mixed into solid-state sauce unstrained spirits after boiling, Aspergillus koji-making with salt water, then through soy sauce made of microbial fermentation.
Converted starch is to expand the application range of starch in the performance in order to improve starch, utilizes physics, chemistry or enzyme process
Processing introduces new functional group on starch molecule or changes starch molecule size and particle properties, thus starch natural characteristic
(such as：Gelatinization point, thermoviscosity and its stability, freeze-thaw stability, gel force, film forming and the transparency etc.) shallow lake that has been changed
Powder, more suitable for the requirement centainly applied.Deformation starch mainly includes modified corn starch, potato denaturation shallow lake according to source
Powder, cassava modified starch, rice modified starch and wheat converted starch.It is former to use cornstarch mostly in meat and ham sausage.By
In the retrogradation of cornstarch, the meat products quality after making storage is serious loosely without softness, becomes coarse mouthfeel.With friendship
Connection -ester starch (modified corn starch) partly or entirely substitutes cornstarch, can improve the water absorption of meat products, increase it
Caking property, meanwhile, it can use this amyloid retrogradation degree and be greatly reduced, and make the meat products after storage that still there is exquisiteness
Mouthfeel
L-cysteine hydrochloride be it is colourless to white crystals or crystalline powder, have slight special odor tart flavour, have
Reproducibility plays the role of anti-oxidant and prevents non-enzymatic browning.It may be used as nutritional supplement, antioxidant and color stabilizer, be used for
Fruit juice can prevent vitamin C oxidation and discoloration.
Xanthan gum is also known as yellow glue, xanthan gum or Xanthan Gum, is a kind of monospore generated by pseudo xanthomonas fermentation
Polysaccharide, by cabbage black rot xanthomonas campestris using carbohydrate as primary raw material, through aerobic fermentation biotechnology,
Cut off 1,6- glycosidic bond, open branch after, by Isosorbide-5-Nitrae-be bonded to straight chain composition a kind of acidic extracellular heteroglycan of acidity, nineteen fifty-two by
The isolated Xanthomonas campestris pv. campestris of the United States Department of Agriculture Illinois Lille Pi Ao the north research institute, and mention wild cabbage
Object is taken to be converted into water-soluble acidic extracellular heteroglycan of acidity and obtain.Due to the macromolecular special construction and colloid property of xanthan gum,
And there are multiple functions, it can be used as emulsifier, stabilizer, gelling thickener, size, film forming agent etc., be widely used in state
Each field of people's economy.
Yeast extract, also known as yeast extraction are the foods used according to the regulation of Pharmacopoea Chinensis with rich in protein
Be raw material with yeast, using the modern biotechnologies new and high technology such as self-dissolving, enzymatic hydrolysis, separation, concentration, by yeast cells protein,
A kind of refined brown color solubility paste or the slight yellow powdery natural product after being degraded such as nucleic acid.Main component
For polypeptide, amino acid, flavour nucleotide, B family vitamin and microelement.It is a kind of excellent natural flavouring, in food row
Tool has been widely used in industry.It is also the primary raw material in ideal biological culture medium raw material and fermentation industry, effect
It is suitable with 8 times of yeast, the throughput rate and fermented product yield of strain can be greatly improved.Food additives use health mark
Quasi- (GB2760) is explicitly pointed out, and yeast extract, which belongs to food classification as yeast based article, directly to be eaten, and does not add
Add limitation, there is the advantage of natural safety in the addition of food industry.Yeast extract is also used as essence base-material, mentions
For mouthfeel and the carrier of fragrance, fully demonstrate essence effect more.
Hydrolyzed vegetable protein is the product after vegetable protein hydrolyzes under acid catalysis.Its constituent is mainly
Amino acid, therefore also known as aminoacids solution.Mainly for the production of the base-material and meat flavoring of advanced flavouring and nourishing reinforced food original
Material, it is mixed with the tasty agents such as nucleotide with fresh adding, flavouring effect and the effect for assigning food alcohol savoury, there is synergy, tool
There is a function of light salt and covering smell, when seasoning, as long as addition just can reinforce delicious and mouthfeel a little, improves product quality, mouth
Feel delicious, long times of aftertaste.In addition, hydrolyzed vegetable protein amino acid content is high, amino acid rich in, has peptides
Machine acid and microelement, nucleotide, inorganic salts, carbon aquation etc., energy condensed food nutrition and delicious sense have cover different
The function of taste, and stay in grade are not afraid of thermophilic digestion, can keep original flavor after cooling, are suitble to microwave food, freezing cold
Food, fried food and high-temperature tank head etc. are hidden, the strict demand of modernization food processing is suitble to, use scope is extensive.Hydrolysis is planted
Object albumen mainly exists in seasoning with powder-form, in chickens' extract, chicken powder, chicken extract, convenient flavouring, soup stock, meat products and extruding
It is added in food, amino acid can be supplemented, improve nutrition, increased freshness, reduce cost.It is added in the production of meat flavor
Hydrolyzed vegetable protein, hydrolyzed vegetable protein can participate in Maillard reaction, provide amino acid required for reaction, make the meat reflected
Taste perfume base is more pure, and mouthfeel is more full.
Polydextrose (polydextrose), also known as dextrosan are a kind of novel water-soluble dietary fibers, can use
In manufacture reinforcing fiber food.Polydextrose has multiple functions characteristic：1, lipid metabolism is adjusted：Polydextrose can effectively reduce
Fatty absorption in enteron aisle, promotes the excretion of lipids, increases satiety, reduces food-intake, thus reach adjust blood lipid,
Reduce fat accumulation, pre- preventing obesity and other effects；2, cholesterol is reduced：Polydextrose energy absorption of bile acid, cholesterol mutagen etc.
Organic molecule reduces the cholesterol levels in blood of human body and liver, prevention coronary sclerosis, cholelithiasis and cardiovascular and cerebrovascular disease
The generation of disease；3, glucose absorption is reduced：Polydextrose can hinder food to come into full contact with digestive juice, subtract glucose absorption
Slowly, to reduce level of postprandial blood sugar, prevent diabetes；4, improve function of intestinal canal prevent constipation：Polydextrose can be in enteron aisle
Water swelling simultaneously keeps moisture, increases faecal volume, stimulates intestines peristalsis, plays the role of relax bowel and defecation and prevent constipation；5,
Toxin-expelling and face nourishing：Polydextrose can effectively adjust gut pH, improve the breeding environment of beneficial bacteria, make Bifidobacterium, lactobacillus
Equal profitable strains expand rapidly, while the saprophytic bacterias such as clostridium, bacteroid being inhibited to grow, and prevent intestinal mucosa atrophy,
And vivotoxin and metabolic waste is promoted to drain from enteron aisle, it avoids toxin from being discharged from skin, is reaching the same of skin-care and beautifying effect
When can prevent the generations of the diseases such as hemorrhoid, gastroenteritis, colon cancer.
Beneficial effects of the present invention
1, vegetarian diet chicken flavor flavoring compositions provided by the invention are free of animal source component, convenient for inlet and outlet, can also expire
The demand of sufficient vegetarian diet crowd；
2, using the steamed bean curd roll powder of formula preparation provided by the invention, chicken taste is strong naturally, emulator is high, mentions fresh flavouring work
With significant；
3, steamed bean curd roll powder provided by the invention, preparation process is simple, and cost is relatively low, is conducive to industrialized production.
Specific embodiment
The following is specific embodiments of the present invention, and further retouches to technical solution of the present invention work in conjunction with the embodiments
It states, however, the present invention is not limited to these examples.
Embodiment 1
A kind of vegetarian diet chicken flavor flavoring compositions, the raw material comprising following parts by weight meter：
13 parts of white granulated sugar, 12 parts of sodium glutamate, 0.1 part of disodium succinate, 5 parts of fermented sauce, 2 parts of starch, nutritional supplement
0.1 part of agent, 0.1 part of microbial polysaccharide, 4 parts of yeast extract, 2 parts of hydrolyzed vegetable protein, 2 parts of polydextrose.
Embodiment 2
A kind of vegetarian diet chicken flavor flavoring compositions, the raw material comprising following parts by weight meter：
16 parts of white granulated sugar, 16 parts of sodium glutamate, 1 part of disodium succinate, 15 parts of fermented sauce, 8 parts of starch, nutritional supplement
1 part, 1 part of microbial polysaccharide, 6 parts of yeast extract, 8 parts of hydrolyzed vegetable protein, 10 parts of polydextrose.
Embodiment 3
A kind of vegetarian diet chicken flavor flavoring compositions, the raw material comprising following parts by weight meter：
16 parts of white granulated sugar, 16 parts of sodium glutamate, 1 part of disodium succinate, 15 parts of fermented sauce, 8 parts of starch, nutritional supplement
1 part, 1 part of microbial polysaccharide, 6 parts of yeast extract, 8 parts of hydrolyzed vegetable protein, 10 parts of polydextrose, 1.5 parts of Gardenia Yellow, sorb
0.5 part of sour potassium, 0.5 part of edible essence.
Embodiment 4
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：2 parts of the flavoring compositions of embodiment 2, are planted by 32 parts of refined salt
1 part, 0.5 part of the sapidity nucleotide disodium, 2 parts of flavoring agent, 10 parts of cornstarch of object oil.Wherein pepper powder and garlic powder in flavoring agent
Weight ratio be 1：1.
Embodiment 5
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：3 parts of the flavoring compositions of embodiment 2, are planted by 36 parts of refined salt
2 parts, 1 part of the sapidity nucleotide disodium, 2 parts of flavoring agent, 20 parts of cornstarch of object oil.Wherein pepper powder and garlic powder in flavoring agent
Weight ratio is 4：1.
Embodiment 6
A kind of preparation method of steamed bean curd roll powder, comprises the steps of：
(1) cooling after curing vegetable oil；
(2) flavoring compositions each component, refined salt, flavour nucleotide are sequentially added into step (1) treated vegetable oil
Disodium, flavoring agent and cornstarch simultaneously stir evenly.
The temperature of step (1) the vegetable oil curing is 150 DEG C.
Embodiment 7
A kind of preparation method of steamed bean curd roll powder, comprises the steps of：
(1) cooling after curing vegetable oil；
(2) flavoring compositions each component, refined salt, flavour nucleotide are sequentially added into step (1) treated vegetable oil
Disodium, flavoring agent and cornstarch simultaneously stir evenly.
The temperature of step (1) the vegetable oil curing is 110 DEG C.
Embodiment 8
A kind of preparation method of steamed bean curd roll powder, comprises the steps of：
(1) cooling after curing vegetable oil；
(2) flavoring compositions each component, refined salt, flavour nucleotide are sequentially added into step (1) treated vegetable oil
Disodium, flavoring agent and cornstarch simultaneously stir evenly.
The temperature of step (1) the vegetable oil curing is 170 DEG C.
Comparative example 1
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：2 parts of flavoring compositions, 32 parts of refined salt, 1 part of vegetable oil, it is in
0.5 part of flavor nucleotide disodium, 2 parts of flavoring agent, 10 parts of cornstarch.Wherein the weight ratio of pepper powder and garlic powder is in flavoring agent
1：1.
Wherein, flavoring compositions, the raw material comprising following parts by weight meter：16 parts of white granulated sugar, 16 parts of sodium glutamate, succinic acid
1 part of disodium, 15 parts of fermented sauce, 8 parts of starch, 1 part of microbial polysaccharide, 6 parts of yeast extract, 8 parts of hydrolyzed vegetable protein, poly- Portugal
10 parts, 1.5 parts of Gardenia Yellow, 0.5 part of potassium sorbate, 0.5 part of edible essence of grape sugar.
Comparative example 2
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：2 parts of flavoring compositions, 32 parts of refined salt, 1 part of vegetable oil, it is in
0.5 part of flavor nucleotide disodium, 2 parts of flavoring agent, 10 parts of cornstarch.Wherein the weight ratio of pepper powder and garlic powder is in flavoring agent
1：1.
Wherein, flavoring compositions, the raw material comprising following parts by weight meter：16 parts of white granulated sugar, 16 parts of sodium glutamate, succinic acid
1 part of disodium, 15 parts of fermented sauce, 8 parts of starch, 1 part of nutritional supplement, 6 parts of yeast extract, 8 parts of hydrolyzed vegetable protein, poly- Portugal
10 parts, 1.5 parts of Gardenia Yellow, 0.5 part of potassium sorbate, 0.5 part of edible essence of grape sugar.
Comparative example 3
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：2 parts of flavoring compositions, 32 parts of refined salt, 1 part of vegetable oil, it is in
0.5 part of flavor nucleotide disodium, 2 parts of flavoring agent, 10 parts of cornstarch.Wherein the weight ratio of pepper powder and garlic powder is in flavoring agent
1：1.
Wherein, flavoring compositions, the raw material comprising following parts by weight meter：16 parts of white granulated sugar, 16 parts of sodium glutamate, succinic acid
1 part of disodium, 15 parts of fermented sauce, 8 parts of starch, 1 part of nutritional supplement, 1 part of microbial polysaccharide, 6 parts of yeast extract, poly- grape
10 parts, 1.5 parts of Gardenia Yellow, 0.5 part of potassium sorbate, 0.5 part of edible essence of sugar.
Comparative example 4
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：2 parts of flavoring compositions, 32 parts of refined salt, 1 part of vegetable oil, it is in
0.5 part of flavor nucleotide disodium, 2 parts of flavoring agent, 10 parts of cornstarch.Wherein the weight ratio of pepper powder and garlic powder is in flavoring agent
1：1.
Wherein, flavoring compositions, the raw material comprising following parts by weight meter：16 parts of white granulated sugar, 16 parts of sodium glutamate, succinic acid
1 part of disodium, 15 parts of fermented sauce, 8 parts of starch, 1 part of nutritional supplement, 1 part of microbial polysaccharide, 8 parts of hydrolyzed vegetable protein, poly- Portugal
10 parts, 1.5 parts of Gardenia Yellow, 0.5 part of potassium sorbate, 0.5 part of edible essence of grape sugar.
Comparative example 5
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：3 parts of the flavoring compositions of embodiment 2, are planted by 36 parts of refined salt
2 parts, 1 part of the sapidity nucleotide disodium, 2 parts of pepper powder, 20 parts of cornstarch of object oil.
Comparative example 6
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：3 parts of the flavoring compositions of embodiment 2, are planted by 36 parts of refined salt
2 parts, 1 part of the sapidity nucleotide disodium, 2 parts of garlic powder, 20 parts of cornstarch of object oil.
Comparative example 7
A kind of steamed bean curd roll powder, the component comprising following parts by weight meter：3 parts of the flavoring compositions of embodiment 2, are planted by 36 parts of refined salt
2 parts, 1 part of the sapidity nucleotide disodium, 2 parts of flavoring agent, 20 parts of cornstarch of object oil.Wherein pepper powder and garlic powder in flavoring agent
Weight ratio is 1：2.
By embodiment 4,5,9 kinds of elements are prepared using the method that embodiment 6 provides in the steamed bean curd roll powder formula of comparative example 1~7
Chicken powder.
Steamed bean curd roll powder that 9 kinds are prepared and two kinds of commercially available common chicken flavorings are dissolved in 70 DEG C of water respectively, set
In disposable subjective appreciation cup, after being giveed training to sense organ personnel, selects 50 and do sense organ evaluation and test, in sensory evaluation room,
Everyone evaluates four samples, one of them (is eliminated for screening to the biggish sense organ of same sample diversity of values for parallel sample
Assessment personnel), smelling scoring is carried out according to chicken perfume, fishy smell, fat perfume, pungent fragrant, fresh fragrant and whole flavor.Using ten point system
Methods of marking, 0~2 point of expression seemingly has like nothing, and 2~4 points of expressions are weak, and 4~6 points of expressions are medium, and 6~8 points indicate strong, 8~10
Dividing indicates very strong.Review result is as shown in table 1.
1 steamed bean curd roll powder review result of table
| Steamed bean curd roll powder | Chicken is fragrant | Fishy smell | It is fatty fragrant | Pungent perfume (or spice) | Fresh perfume (or spice) | Whole flavor |
| Embodiment 4 | 10 | 0 | 8 | 8 | 7 | 10 |
| Embodiment 5 | 10 | 0 | 8 | 5 | 8 | 10 |
| Comparative example 1 | 8 | 0 | 8 | 8 | 7 | 8 |
| Comparative example 2 | 10 | 0 | 8 | 5 | 8 | 9 |
| Comparative example 3 | 6 | 0 | 5 | 5 | 5 | 5 |
| Comparative example 4 | 7 | 0 | 6 | 6 | 5 | 6 |
| Comparative example 5 | 9 | 0 | 8 | 9 | 8 | 9 |
| Comparative example 6 | 9 | 0 | 8 | 6 | 7 | 8 |
| Comparative example 7 | 9 | 0 | 8 | 7 | 6 | 7 |
| Commercially available chicken flavoring A | 8 | 5 | 6 | 5 | 7 | 7 |
| Commercially available chicken flavoring B | 9 | 3 | 6 | 5 | 7 | 7 |
According to the above review result it can be found that using the steamed bean curd roll powder provided by the invention that be prepared that is formulated in chicken
Existing commercially available chicken flavoring is superior on fragrant, fresh fragrant and whole flavor.Each component rational proportion plays flavouring and proposes celestial being
Effect.
By the steamed bean curd roll powder formula of embodiment 4 and 5, two kinds of steamed bean curd roll powder are prepared using the method that embodiment 7 provides, with root
It factually applies the same recipe steamed bean curd roll powder that 6 are prepared to compare, chicken perfume (or spice) is slightly weak；By the steamed bean curd roll powder formula of embodiment 4 and 5, use
Two kinds of steamed bean curd roll powder are prepared in the method that embodiment 8 provides, compared with the same recipe steamed bean curd roll powder being prepared according to implementation 6,
Chicken is fragrant approximate, but contains faint burnt odor taste.Illustrate during preparing steamed bean curd roll powder, the optimum temperature of vegetable oil curing is
150℃。
Claims (10)
1. a kind of vegetarian diet chicken flavor flavoring compositions, which is characterized in that the raw material comprising following parts by weight meter：
13~16 parts of white granulated sugar,
12~16 parts of sodium glutamate,
0.1~1 part of disodium succinate,
5~15 parts of fermented sauce,
2~8 parts of starch,
0.1~1 part of nutritional supplement,
0.1~1 part of microbial polysaccharide,
4~6 parts of yeast extract,
2~8 parts of hydrolyzed vegetable protein,
2~10 parts of polydextrose.
2. flavoring compositions according to claim 1, which is characterized in that also include the raw material of following parts by weight meter：
0.1~3 part of Gardenia Yellow,
0.1~1 part of potassium sorbate,
0.1~1 part of edible essence.
3. flavoring compositions according to claim 1, which is characterized in that the fermented sauce is low-salt solid-state fermentation sauce
Oil.
4. flavoring compositions according to claim 1, which is characterized in that the starch is that cornstarch and deformation starch are pressed
It is (1~3) according to weight ratio：1 mixture.
5. flavoring compositions according to claim 1, which is characterized in that the nutritional supplement is L-cysteine hydrochloric acid
Salt.
6. flavoring compositions according to claim 1, which is characterized in that the microbial polysaccharide is xanthan gum.
7. a kind of steamed bean curd roll powder, which is characterized in that the component comprising following parts by weight meter：
2~3 parts of flavoring compositions as described in any one of claims 1 to 6,
32~36 parts of refined salt,
1~2 part of vegetable oil,
0.5~1 part of the sapidity nucleotide disodium,
1.5~3 parts of flavoring agent,
10~20 parts of cornstarch.
8. steamed bean curd roll powder according to claim 7, which is characterized in that the flavoring agent is pepper powder and garlic powder according to weight
Than for (1~4)：1 mixture.
9. a kind of preparation method of steamed bean curd roll powder as claimed in claim 7, which is characterized in that comprise the steps of：
(1) cooling after curing vegetable oil；
(2) sequentially added into step (1) treated vegetable oil each raw material of flavoring compositions, refined salt, the sapidity nucleotide disodium,
Flavoring agent and cornstarch simultaneously stir evenly.
10. a kind of preparation method of steamed bean curd roll powder as claimed in claim 9, which is characterized in that step (1) the vegetable oil curing
Temperature is 120~160 DEG C.
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Cited By (3)
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| CN112021545A (en) * | 2020-09-17 | 2020-12-04 | 重庆双鲜食品有限公司 | Special fresh chicken powder seasoning and preparation method thereof |
| CN112655934A (en) * | 2020-12-17 | 2021-04-16 | 天津春发生物科技集团有限公司 | Preparation method of vegetarian meat flavor essence |
| CN115336731A (en) * | 2022-08-04 | 2022-11-15 | 上海太太乐食品有限公司 | Long-term-cooking-resistant chicken essence seasoning and preparation method thereof |
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| CN112655934A (en) * | 2020-12-17 | 2021-04-16 | 天津春发生物科技集团有限公司 | Preparation method of vegetarian meat flavor essence |
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Application publication date: 20181116 |