CN109007760A - A kind of anti-moisture absorption powdered soy and its production technology - Google Patents
A kind of anti-moisture absorption powdered soy and its production technology Download PDFInfo
- Publication number
- CN109007760A CN109007760A CN201811056707.9A CN201811056707A CN109007760A CN 109007760 A CN109007760 A CN 109007760A CN 201811056707 A CN201811056707 A CN 201811056707A CN 109007760 A CN109007760 A CN 109007760A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- moisture absorption
- soy
- soy sauce
- 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.)
- Pending
Links
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
- A23L27/50—Soya sauce
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L3/3562—Sugars; Derivatives 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
- 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
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of anti-moisture absorption powdered soy and its production technologies, the anti-moisture absorption powdered soy includes following parts by weight of component: soy sauce crude oil 35-50 parts by weight, calcium chloride 0.1-0.3 parts by weight, sodium alginate 1-3 parts by weight, maltodextrin 35-50 parts by weight, flavor agent 10.5-21.3 parts by weight.The present invention solves the problems, such as that powdered soy is easy to moisture absorption and deliquesces, easily agglomerates, while will not introduce grease and increase powdered soy and be sized to become particle from powder.
Description
Technical field
The present invention relates to food powders class production technical fields, and in particular to a kind of anti-moisture absorption powdered soy and its production
Technique.
Background technique
Powdered soy is common solid union toppings, is to be aided with dextrin, converted starch to make soy sauce as base stock
Deng for filler, other flavor auxiliary materials, a kind of spray-dried powdered seasoning with preferable seasoning effect obtained are added
Product, it is full of nutrition containing a large amount of natural amino acids and other fragrance matters, there is good color, be readily transported, rehydration
Can be good, flavor effect is significant, is widely used in the every field of food production.
It is production of directly dusting by single embedding medium or without using embedding medium that the production of existing powdered soy is mostly, to hydrophilic in soy sauce
It is poor or without embedding effect that amino acid embeds effect, in amino acid the hydrophilic radicals such as amino or carboxyl can directly with steam in air
Contact causes product moisture absorption to deliquesce, powdered soy feature easy to moisture absorption, so that its easily agglomeration adhesion in use, or even
It is not available in the biggish environment of humidity, limits answering for powdered soy to a certain extent.
Patent (the China of Liu Xiao beautiful jade et al. application " a method of prevent powder flavouring from playing dirt, the moisture absorption and agglomeration "
Number of patent application 201310301909.6), grease protective film mainly, which is formed, on powder flavouring granules surface using grease protects
Hydrophilic radical, but the addition of grease will lead to dissolution of raw material difficulty, the viscous wall that dusts is serious and equipment not easy cleaning, meanwhile, human body
It took in many greases of sauce and embezzled and be unfavorable for health with fatty acid, and be unsatisfactory for pursuit of the modern to food health.Cao Defeng application
" the particulate flavouring production method for being not easy the moisture absorption " patent (Chinese Patent Application No. 200810042897.9) is after soy sauce dusts
It is granulated, soy sauce powder particles become larger, and specific surface area reduces, and reduce with air contact area, improve soy sauce powder because tiny
And there are capillary force bring moisture absorptions, but powdered soy is chiefly used in food industry at present, it is straight using powder as flavoring substance
It connects and is spread on food surface, the particulate flavouring that the invention is related to is only applicable to family kitchen and uses or use after dissolving, using side
There is certain limitation in face.
Summary of the invention
The purpose of the present invention is to provide a kind of anti-moisture absorption powdered soy, solve powdered soy it is easy to moisture absorption deliquesce, asking of easily agglomerating
Topic, while grease will not be introduced and increase powdered soy and be sized to become particle from powder.
In addition, the present invention also provides the production technologies of above-mentioned anti-moisture absorption powdered soy.
The present invention is achieved through the following technical solutions:
A kind of anti-moisture absorption powdered soy, including following parts by weight of component:
Soy sauce crude oil 35-50 parts by weight, calcium chloride 0.1-0.3 parts by weight, sodium alginate 1-3 parts by weight, maltodextrin 35-
50 parts by weight, flavor agent 10.5-21.3 parts by weight.
A kind of anti-moisture absorption powdered soy, is made of following parts by weight of component:
Soy sauce crude oil 35-50 parts by weight, calcium chloride 0.1-0.3 parts by weight, sodium alginate 1-3 parts by weight, maltodextrin 35-
50 parts by weight, flavor agent 10.5-21.3 parts by weight.
The main component of existing soy sauce powder is soy sauce crude oil, maltodextrin and flavor agent, with single maltodextrin
Powdered soy is produced as filler, poor to the embedding effect of soy sauce ingredient, a large amount of amino acid hydrophilic radicals are directly exposed and empty
Moisture in gas, hygroscopic effect are serious.
Soy sauce crude oil of the present invention is not formulated make soy sauce；The flavor agent uses existing taste compound, main
It is used to be promoted the flavor and taste of powdered soy；The calcium chloride, sodium alginate and maltodextrin are existing substance, wherein
Maltodextrin refers to the cornstarch product of DE value less than 20% after acid or enzyme hydrolysis.
In the present invention, by adding calcium chloride, sodium alginate and maltodextrin jointly in soy sauce crude oil:
Wherein, maltodextrin is due to its excellent carrier characteristics, it has also become the most popular auxiliary material of food service industry at present
One of, not only play the role of filler in powdered soy, but also synergistic function can be played to the resistance to water soak of powdered soy.
Wherein, sodium alginate is applied in the food industry frequently as thickener and stabilizer, while it is also a kind of good
Microcapsule wall material cross-bond can be formed between macromolecular under bivalent cation existence condition, in the solution formed stablize
Gel has good embedding characteristic.Therefore, sodium alginate and maltodextrin are right collectively as filler production powdered soy
Soy sauce ingredient has embedding effect well.
Meanwhile in the presence of calcium chloride, calcium chloride has the hydrophilic radical especially amino of amino acid outstanding
Adsorption capacity captures the binding site of water Yu amino acid hydrophilic radical, after sodium alginate effect, is helping sodium alginate shape
While at macromolecules cross-linking key, as the carrier for supporting calcium chloride, bigger specific surface is also provided to calcium chloride for sodium alginate
Product, increases more calcium chloride and water base binding site of amino acid pro.
To sum up, technical principle of the invention are as follows:
Maltodextrin is the main component of embedding medium, and the stable gel that sodium alginate and divalent calcium ions (Ca2+) are formed is made
Good embedding effect, while calcium chloride and the water base unity of amino acid pro are received for auxiliary embedding medium and maltodextrin synergistic effect
The binding site that conjunction reduces Free water enables the anti-moisture absorption of powdered soy to have greatly under the collective effect of three
It is promoted.
Meanwhile applicant is had found by long term test, by adding for soy sauce crude oil, calcium chloride, sodium alginate and maltodextrin
Dosage can promote the anti-moisture absorption energy of powdered soy according to range of the present invention to greatest extent, while fully and rationally use original
Material, not will lead to the waste of raw material.
The present invention by adding calcium chloride, sodium alginate and maltodextrin simultaneously in soy sauce crude oil and preparing soy sauce powder,
Sodium alginate and maltodextrin synergistic effect receive good embedding effect, while calcium chloride and the water base unity of amino acid pro are reduced
The binding site of Free water, under the collective effect of three, solve the problems, such as powdered soy it is easy to moisture absorption deliquesce, easily agglomeration, together
Shi Buhui introduces grease and increases powdered soy and is sized to become particle from powder.Meanwhile a certain amount of flavor agent is added,
So that the powdered soy flavor taste of preparation is good.
A kind of anti-moisture absorption powdered soy, is made of following parts by weight of component:
Soy sauce crude oil 35-50 parts by weight, calcium chloride 0.1-0.3 parts by weight, sodium alginate 1-3 parts by weight, maltodextrin 35-
50 parts by weight, silicified microcrystalline cellulose 0.1-0.3 parts by weight, flavor agent 10.5-21.3 parts by weight.
It further, further include silicified microcrystalline cellulose 0.1-0.3 parts by weight.
The silicified microcrystalline cellulose is existing substance, is to be blended in water by microcrystalline cellulose with colloidal silicon dioxide
It is dry to be made.
Silicified microcrystalline cellulose has good mobility and resistance to water soak, is often used for pharmacy as dispersing agent or disintegrating agent
Industry, resistive connection effect is significant in powdered soy of the invention, and disintegrant properties keep powdered soy prevented from caking, the also table on sense organ
It is now good resistance to water soak, meanwhile, porous surface also has certain microcapsules carrier function.
The present invention by adding calcium chloride, sodium alginate, silicified microcrystalline cellulose and maltodextrin simultaneously in soy sauce crude oil
Soy sauce powder, 4 substance collaboration enhancing powdered soy anti-moisture absorption properties are prepared, the addition of silicified microcrystalline cellulose can be mentioned further
The ability that the anti-moisture absorption of soy sauce powder prepared by height is deliquesced, agglomerated.
Further, flavor agent is made of following parts by weight of component:
Monosodium glutamate 5-10 parts by weight, edible salt 5-10 parts by weight, the sapidity nucleotide disodium 0.1-0.3 parts by weight, extraction from yeast
Object 0.4-1.0 parts by weight.
A kind of production technology of anti-moisture absorption powdered soy, comprising the following steps:
1), the preparation of embedding medium slurries: sodium alginate, maltodextrin are mixed after mixing thoroughly in proportion, 70 DEG C of hot water is added
To being completely dissolved, moisturizing adjusts solid content to 45-50% for stirring, obtains embedding medium slurries；
2), the preparation of soy sauce slurries: soy sauce crude oil is preheated to 60 DEG C, flavor agent is added, stirs to being completely dissolved, obtains sauce
Slurry oil liquid；
3) embedding medium slurries prepared by step 1) are mixed with soy sauce slurries prepared by step 2), are proportionally added into chlorination
Calcium, is warming up to 90 DEG C, and stirring embedding 30min obtains embedding liquid；
4), by embedding, liquid is successively spray-dried, being sieved is made anti-moisture absorption powdered soy.
A kind of production technology of anti-moisture absorption powdered soy, comprising the following steps:
1), the preparation of embedding medium slurries: sodium alginate, silicified microcrystalline cellulose and maltodextrin are mixed in proportion and mixed thoroughly
Afterwards, 70 DEG C of hot water stirs are added to being completely dissolved, moisturizing adjusts solid content to 45-50%, obtains embedding medium slurries；
2), the preparation of soy sauce slurries: soy sauce crude oil is preheated to 60 DEG C, flavor agent is added, stirs to being completely dissolved, obtains sauce
Slurry oil liquid；
3) embedding medium slurries prepared by step 1) are mixed with soy sauce slurries prepared by step 2), are proportionally added into chlorination
Calcium, is warming up to 90 DEG C, and stirring embedding 30min obtains embedding liquid；
4), by embedding, liquid is successively spray-dried, being sieved is made anti-moisture absorption powdered soy.
Further, the amount that 70 DEG C of hot water is added in step 1) for the first time is the 90% of total mass of raw material, and raw material is completely molten
It is 45-50% that slow moisturizing, which is adjusted to solid content, after solution.
Further, the technological parameter of spray drying are as follows: 165-185 DEG C of inlet air temperature, 95-105 DEG C of leaving air temp, charging
Pressure 6-8Mpa, charging rate 280-300L/h.
The spray drying carries out in spray drying tower.
Compared with prior art, the present invention having the following advantages and benefits:
The present invention by adding calcium chloride, sodium alginate and maltodextrin simultaneously in soy sauce crude oil and preparing soy sauce powder,
Sodium alginate and maltodextrin synergistic effect receive good embedding effect, while calcium chloride and the water base unity of amino acid pro are reduced
The binding site of Free water, under the collective effect of three, solve the problems, such as powdered soy it is easy to moisture absorption deliquesce, easily agglomeration, have
Effect extends the shelf-life of product, while will not introduce grease and increase powdered soy and be sized to become particle from powder.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, below with reference to embodiment, the present invention is made
Further to be described in detail, exemplary embodiment of the invention and its explanation for explaining only the invention, are not intended as to this
The restriction of invention.
Embodiment 1:
A kind of anti-moisture absorption powdered soy, is made of following parts by weight of component:
Soy sauce crude oil 350Kg, calcium chloride 1Kg, sodium alginate 10Kg, maltodextrin 500Kg, monosodium glutamate 50Kg, edible salt
75Kg, the sapidity nucleotide disodium 3Kg, yeast extract 10Kg.
Embodiment 2:
A kind of anti-moisture absorption powdered soy, is made of following parts by weight of component:
Soy sauce crude oil 400Kg, calcium chloride 2Kg, sodium alginate 20Kg, maltodextrin 416Kg, monosodium glutamate 100Kg, edible salt
50Kg, the sapidity nucleotide disodium 2Kg, yeast extract 8Kg.
Embodiment 3:
A kind of anti-moisture absorption powdered soy, is made of following parts by weight of component:
Soy sauce crude oil 500Kg, calcium chloride 3Kg, sodium alginate 30Kg, maltodextrin 350Kg, monosodium glutamate 50Kg, edible salt
89Kg, the sapidity nucleotide disodium 1Kg, yeast extract 4Kg.
Embodiment 4:
A kind of anti-moisture absorption powdered soy, is made of following parts by weight of component:
Soy sauce crude oil 450Kg, calcium chloride 2Kg, sodium alginate 25Kg, maltodextrin 360Kg, monosodium glutamate 54Kg, edible salt
100Kg, the sapidity nucleotide disodium 1Kg, yeast extract 5Kg.
A kind of examination technique of moisture absorption powdered soy anti-as described in embodiment 1- embodiment 4, comprising the following steps:
1), the preparation of embedding medium slurries: sodium alginate, maltodextrin are mixed after mixing thoroughly in proportion, 70 DEG C of hot water is added
Stirring is to being completely dissolved, and the amount that 70 DEG C of hot water is added is the 90% of sodium alginate and maltodextrin gross mass, and moisturizing adjusts solid
Object obtains embedding medium slurries to 45-50%；
2), the preparation of soy sauce slurries: soy sauce crude oil is preheated to 60 DEG C, is successively proportionally added into monosodium glutamate, edible salt, flavor
Disodium 5 '-ribonucleotide and yeast extract stir to being completely dissolved, obtain soy sauce slurries；
3) embedding medium slurries prepared by step 1) are mixed with soy sauce slurries prepared by step 2), are proportionally added into chlorination
Calcium, is warming up to 90 DEG C, and stirring embedding 30min obtains embedding liquid；
4), by embedding, liquid is successively spray-dried, being sieved is made anti-moisture absorption powdered soy, then the finished product of metering packing,
The technological parameter of spray drying are as follows: 165-185 DEG C of inlet air temperature, 95-105 DEG C of leaving air temp, feed pressure 6-8Mpa, charging speed
Spend 280-300L/h.
Embodiment 5:
A kind of anti-moisture absorption powdered soy, is made of following parts by weight of component:
Soy sauce crude oil 450Kg, calcium chloride 2Kg, sodium alginate 25Kg, maltodextrin 360Kg, monosodium glutamate 54Kg, edible salt
100Kg, the sapidity nucleotide disodium 1Kg, yeast extract 5Kg, silicified microcrystalline cellulose 2kg.
Embodiment 6:
A kind of anti-moisture absorption powdered soy, is made of following parts by weight of component:
Soy sauce crude oil 450Kg, calcium chloride 2Kg, sodium alginate 25Kg, maltodextrin 360Kg, monosodium glutamate 54Kg, edible salt
100Kg, the sapidity nucleotide disodium 1Kg, yeast extract 5Kg, silicified microcrystalline cellulose 1kg.
Embodiment 7:
A kind of anti-moisture absorption powdered soy, is made of following parts by weight of component:
Soy sauce crude oil 450Kg, calcium chloride 2Kg, sodium alginate 25Kg, maltodextrin 360Kg, monosodium glutamate 54Kg, edible salt
100Kg, the sapidity nucleotide disodium 1Kg, yeast extract 5Kg, silicified microcrystalline cellulose 3kg.
A kind of examination technique of moisture absorption powdered soy anti-as described in embodiment 5- embodiment 7, a kind of life of anti-moisture absorption powdered soy
Production. art, comprising the following steps:
1), the preparation of embedding medium slurries: sodium alginate, silicified microcrystalline cellulose and maltodextrin are mixed in proportion and mixed thoroughly
Afterwards, 70 DEG C of hot water stirs are added to being completely dissolved, the amount that 70 DEG C of hot water is added is sodium alginate, silicified microcrystalline cellulose and malt
The 90% of dextrin gross mass, moisturizing adjust solid content to 45-50%, obtain embedding medium slurries；
2), the preparation of soy sauce slurries: soy sauce crude oil is preheated to 60 DEG C, is successively proportionally added into monosodium glutamate, edible salt, flavor
Disodium 5 '-ribonucleotide and yeast extract stir to being completely dissolved, obtain soy sauce slurries；
3) embedding medium slurries prepared by step 1) are mixed with soy sauce slurries prepared by step 2), are proportionally added into chlorination
Calcium, is warming up to 90 DEG C, and stirring embedding 30min obtains embedding liquid；
4), by embedding, liquid is successively spray-dried, being sieved is made anti-moisture absorption powdered soy, then the finished product of metering packing,
The technological parameter of spray drying are as follows: 165-185 DEG C of inlet air temperature, 95-105 DEG C of leaving air temp, feed pressure 6-8Mpa, charging speed
Spend 280-300L/h.
Comparative example 1:
A kind of powdered soy is made of following parts by weight of component:
Soy sauce crude oil 450Kg, maltodextrin 360Kg, monosodium glutamate 54Kg, edible salt 100Kg, the sapidity nucleotide disodium 1Kg, ferment
Female extract 5Kg.
Comparative example 2:
A kind of powdered soy is made of following parts by weight of component:
Soy sauce crude oil 450Kg, sodium alginate 25Kg, monosodium glutamate 54Kg, edible salt 100Kg, the sapidity nucleotide disodium 1Kg, ferment
Female extract 5Kg.
Comparative example 3:
A kind of powdered soy is made of following parts by weight of component:
Soy sauce crude oil 450Kg, sodium alginate 25Kg, maltodextrin 360Kg, monosodium glutamate 54Kg, edible salt 100Kg, flavor core
Thuja acid disodium 1Kg, yeast extract 5Kg.
Comparative example 4:
A kind of powdered soy is made of following parts by weight of component:
Soy sauce crude oil 600Kg, calcium chloride 5Kg, sodium alginate 35Kg, maltodextrin 200Kg, monosodium glutamate 54Kg, edible salt
100Kg, the sapidity nucleotide disodium 1Kg, yeast extract 5Kg.
Comparative example 5:
A kind of powdered soy is made of following parts by weight of component:
Soy sauce crude oil 800Kg, calcium chloride 10Kg, sodium alginate 8Kg, maltodextrin 600Kg, monosodium glutamate 54Kg, edible salt
100Kg, the sapidity nucleotide disodium 1Kg, yeast extract 5Kg.
Powdered soy described in anti-moisture absorption powdered soy, comparative example 1 to comparative example 5 described in embodiment 1 to embodiment 7 is carried out
Same hygroscopicity verification test: finished product is exposed to relative humidity 55%, under the conditions of 30 DEG C of environment temperature.Test result is such as
Under:
Unobvious moisture absorption agglomeration in embodiment 1:3h, slight to agglomerate, anti-moisture absorption property is good；
Unobvious moisture absorption agglomeration in embodiment 2:3h, slight to agglomerate, anti-moisture absorption property is good；
Unobvious moisture absorption agglomeration in embodiment 3:3h, slight to agglomerate, anti-moisture absorption property is good；
Unobvious moisture absorption agglomeration in embodiment 4:3h, slight to agglomerate, anti-moisture absorption property is good；
Unobvious moisture absorption agglomeration, anti-moisture absorption property are excellent in embodiment 5:3h；
Unobvious moisture absorption agglomeration, anti-moisture absorption property are excellent in embodiment 6:3h；
Unobvious moisture absorption agglomeration, anti-moisture absorption property are excellent in embodiment 7:3h；
Start moisture absorption occur in comparative example 1:1h, 3h moisture absorption agglomeration is serious, and liquid pearl, anti-moisture absorption property occurs in powder surface
Difference；
Occurs obvious moisture absorption agglomeration in comparative example 2:1h, powder surface starts liquid pearl occur, and anti-moisture absorption property is poor；
Slight moisture absorption agglomeration, anti-moisture absorption property are preferable in comparative example 3:3h；
Occurs obvious moisture absorption agglomeration in comparative example 4:1h, powder surface starts liquid pearl occur, and anti-moisture absorption property is poor；
There is slight moisture absorption agglomeration in comparative example 5:1h, and 3h moisture absorption agglomeration is more serious, and anti-moisture absorption property is poor.
To sum up:
Formula of the present invention has the ability of good anti-moisture absorption agglomeration.Specifically:
1, by the comparison of test results of embodiment 1- embodiment 4 and embodiment 5- embodiment 7: when addition silication is micro-
After crystalline cellulose, maltodextrin, sodium alginate, calcium chloride and silicified microcrystalline cellulose collective effect, anti-moisture absorption agglomeration
Ability is higher than the collective effect of maltodextrin, sodium alginate and calcium chloride three.
2, by embodiment 4 and comparative example 1, the comparison of test results of comparative example 2: single addition maltodextrin or sea
Mosanom is not so good as maltodextrin and sodium alginate as filler as filler, the ability of anti-moisture absorption agglomeration.
3, by the comparison of test results of embodiment 4 and comparative example 3: even if adding maltodextrin and alginic acid simultaneously
Sodium does not add calcium chloride as filler, and the ability of anti-moisture absorption agglomeration is also not so good as maltodextrin, sodium alginate and calcium chloride three
Collective effect.
4, by embodiment 4 and comparative example 4, the comparison of test results of comparative example 5: even if adding malt paste simultaneously
Essence, sodium alginate and calcium chloride, but additive amount, not in range of the present invention, the ability of anti-moisture absorption agglomeration is not so good as additive amount
Powdered soy in range of the present invention.
Above-described specific embodiment has carried out further the purpose of the present invention, technical scheme and beneficial effects
It is described in detail, it should be understood that being not intended to limit the present invention the foregoing is merely a specific embodiment of the invention
Protection scope, all within the spirits and principles of the present invention, any modification, equivalent substitution, improvement and etc. done should all include
Within protection scope of the present invention.
Claims (9)
1. a kind of anti-moisture absorption powdered soy, which is characterized in that including following parts by weight of component:
Soy sauce crude oil 35-50 parts by weight, calcium chloride 0.1-0.3 parts by weight, sodium alginate 1-3 parts by weight, maltodextrin 35-50 weight
Measure part, flavor agent 10.5-21.3 parts by weight.
2. a kind of anti-moisture absorption powdered soy, which is characterized in that be made of following parts by weight of component:
Soy sauce crude oil 35-50 parts by weight, calcium chloride 0.1-0.3 parts by weight, sodium alginate 1-3 parts by weight, maltodextrin 35-50 weight
Measure part, flavor agent 10.5-21.3 parts by weight.
3. a kind of anti-moisture absorption powdered soy, which is characterized in that be made of following parts by weight of component:
Soy sauce crude oil 35-50 parts by weight, calcium chloride 0.1-0.3 parts by weight, sodium alginate 1-3 parts by weight, maltodextrin 35-50 weight
Measure part, silicified microcrystalline cellulose 0.1-0.3 parts by weight, flavor agent 10.5-21.3 parts by weight.
4. a kind of anti-moisture absorption powdered soy according to claim 1, which is characterized in that further include silicified microcrystalline cellulose 0.1-
0.3 parts by weight.
5. according to claim 1 to a kind of any one of 4 anti-moisture absorption powdered soys, which is characterized in that the flavor agent is by following
Parts by weight of component composition:
Monosodium glutamate 5-10 parts by weight, edible salt 5-10 parts by weight, the sapidity nucleotide disodium 0.1-0.3 parts by weight, yeast extract
0.4-1.0 parts by weight.
6. a kind of production technology such as anti-moisture absorption powdered soy described in any one of claim 1 to 5, which is characterized in that including with
Lower step:
1), the preparation of embedding medium slurries: sodium alginate, maltodextrin are mixed after mixing thoroughly in proportion, 70 DEG C of hot water stirs is added
To being completely dissolved, moisturizing adjusts solid content to 45-50%, obtains embedding medium slurries；
2), the preparation of soy sauce slurries: being preheated to 60 DEG C for soy sauce crude oil, flavor agent be added, stir to being completely dissolved, and obtains soy sauce slurry
Liquid；
3) embedding medium slurries prepared by step 1) are mixed with soy sauce slurries prepared by step 2), are proportionally added into calcium chloride, are risen
For temperature to 90 DEG C, stirring embedding 30min obtains embedding liquid；
4), by embedding, liquid is successively spray-dried, being sieved is made anti-moisture absorption powdered soy.
7. a kind of production technology such as the described in any item anti-moisture absorption powdered soys of claim 3 or 4, which is characterized in that including with
Lower step:
1), the preparation of embedding medium slurries: sodium alginate, silicified microcrystalline cellulose and maltodextrin being mixed in proportion after mixing thoroughly,
70 DEG C of hot water stirs are added to being completely dissolved, moisturizing adjusts solid content to 45-50%, obtains embedding medium slurries；
2), the preparation of soy sauce slurries: being preheated to 60 DEG C for soy sauce crude oil, flavor agent be added, stir to being completely dissolved, and obtains soy sauce slurry
Liquid；
3) embedding medium slurries prepared by step 1) are mixed with soy sauce slurries prepared by step 2), are proportionally added into calcium chloride, are risen
For temperature to 90 DEG C, stirring embedding 30min obtains embedding liquid；
4), by embedding, liquid is successively spray-dried, being sieved is made anti-moisture absorption powdered soy.
8. wanting the production technology of any one of the 6 or 7 anti-moisture absorption powdered soys according to right, which is characterized in that first in step 1)
The secondary amount that 70 DEG C of hot water is added is the 90% of total mass of raw material, and it is 45- that slowly moisturizing, which is adjusted to solid content, after raw material is completely dissolved
50%.
9. wanting the production technology of any one of the 6 or 7 anti-moisture absorption powdered soys according to right, which is characterized in that the spray drying
Technological parameter are as follows: 165-185 DEG C of inlet air temperature, 95-105 DEG C of leaving air temp, feed pressure 6-8Mpa, charging rate 280-
300L/h。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811056707.9A CN109007760A (en) | 2018-09-11 | 2018-09-11 | A kind of anti-moisture absorption powdered soy and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811056707.9A CN109007760A (en) | 2018-09-11 | 2018-09-11 | A kind of anti-moisture absorption powdered soy and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007760A true CN109007760A (en) | 2018-12-18 |
Family
ID=64620935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811056707.9A Pending CN109007760A (en) | 2018-09-11 | 2018-09-11 | A kind of anti-moisture absorption powdered soy and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109007760A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115367A (en) * | 2019-04-24 | 2019-08-13 | 千禾味业食品股份有限公司 | A method of it promoting powdered soy and is spray-dried the rate of recovery |
| CN110122843A (en) * | 2019-06-06 | 2019-08-16 | 沈阳农业大学 | Instant soy sauce tablet and preparation method thereof |
| CN112120205A (en) * | 2020-09-25 | 2020-12-25 | 山东华熙海御生物医药有限公司 | Soy sauce and its powder, their preparation method and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152623A (en) * | 2006-09-25 | 2008-04-02 | 上海理工大学 | Method for producing liquid core microcapsule by electrostatic spraying |
| CN101647551A (en) * | 2009-09-03 | 2010-02-17 | 广东珠江桥生物科技股份有限公司 | High-salt liquid-state brewing soy sauce powder and preparation method thereof |
| CN102178047A (en) * | 2011-03-04 | 2011-09-14 | 广东天浩生物工程股份有限公司 | Microecological preparation and preparation method thereof |
-
2018
- 2018-09-11 CN CN201811056707.9A patent/CN109007760A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152623A (en) * | 2006-09-25 | 2008-04-02 | 上海理工大学 | Method for producing liquid core microcapsule by electrostatic spraying |
| CN101647551A (en) * | 2009-09-03 | 2010-02-17 | 广东珠江桥生物科技股份有限公司 | High-salt liquid-state brewing soy sauce powder and preparation method thereof |
| CN102178047A (en) * | 2011-03-04 | 2011-09-14 | 广东天浩生物工程股份有限公司 | Microecological preparation and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘晓晨，等: "生产工艺对发酵酱油粉色泽影响的研究", 《中国调味品》 * |
| 李祥: "酱油粉生产研究", 《中国调味品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110115367A (en) * | 2019-04-24 | 2019-08-13 | 千禾味业食品股份有限公司 | A method of it promoting powdered soy and is spray-dried the rate of recovery |
| CN110115367B (en) * | 2019-04-24 | 2022-04-01 | 千禾味业食品股份有限公司 | Method for improving spray drying recovery rate of soy sauce powder |
| CN110122843A (en) * | 2019-06-06 | 2019-08-16 | 沈阳农业大学 | Instant soy sauce tablet and preparation method thereof |
| CN112120205A (en) * | 2020-09-25 | 2020-12-25 | 山东华熙海御生物医药有限公司 | Soy sauce and its powder, their preparation method and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109007760A (en) | A kind of anti-moisture absorption powdered soy and its production technology | |
| CA2659783C (en) | Thickening composition improved in viscosity development | |
| JP3188657B2 (en) | Tablet or granular product | |
| CN105434397B (en) | A kind of autonomic soft capsules rubber composition and preparation method thereof | |
| JP5909791B1 (en) | Xanthan gum granulated product and thickening composition | |
| CN106389344A (en) | Calcium carbonate particles and preparation method thereof | |
| CN106420629A (en) | Branched chain amino acid preparation and preparation method and application thereof | |
| US4563359A (en) | Coated compound seasoning compositions | |
| JP5721616B2 (en) | Method for producing gel food / beverage product composition and gelling agent | |
| JP2013111035A (en) | Thickened composition with improved dispersibility, and metal salt-containing decomposed starch used for the same | |
| WO2014034176A1 (en) | Granules and process for producing granules | |
| JP2016104710A (en) | Tablet or capsule molded product | |
| CN101433333B (en) | Salt taste additive agent, low-sodium salt taste agent and preparation thereof | |
| US20200368294A1 (en) | Thickening composition for dysphagia patients | |
| CN106147669A (en) | A kind of composite board adhesive of suppression formaldehyde capable of purifying air | |
| JP6891113B2 (en) | Tablets high in arginine | |
| CN114762526B (en) | Preparation method and application of composite seasoning | |
| CN105017882B (en) | One kind purification coating and preparation method thereof | |
| CN115067505B (en) | Thickening agent and preparation method thereof | |
| CN111743917B (en) | Preparation method of mixed granules of enzymolysis bone meal and isomaltulose alcohol | |
| JPH0761255B2 (en) | Method for producing stabilized spore-forming viable cell preparation | |
| JPS6019458A (en) | Prevention of solidification of powdery food | |
| JPS623760A (en) | Seasoning containing common salt | |
| JP6800860B2 (en) | Method for manufacturing thickening polysaccharide-containing preparation | |
| CN102391796B (en) | Urea resin additive and preparation method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181218 |