CN109730292A - A kind of flavoring compositions and preparation method thereof - Google Patents
A kind of flavoring compositions and preparation method thereof Download PDFInfo
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- CN109730292A CN109730292A CN201910148870.6A CN201910148870A CN109730292A CN 109730292 A CN109730292 A CN 109730292A CN 201910148870 A CN201910148870 A CN 201910148870A CN 109730292 A CN109730292 A CN 109730292A
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Abstract
The present invention relates to a kind of flavoring compositions and preparation method thereof.The preparation method of the flavoring compositions includes: to mix soy sauce, glycogen material, burnt sugar coloring and water, first obtains mixture, by weight, in every 100 part of first mixture, it is 25~45 parts including soy sauce content, 15~25 parts of carbohydrate pure material, 5~15 parts of burnt sugar coloring, surplus is water and inevitable impurity；First heat treatment is carried out to the first mixture, the first heat treatment temperature is 110~170 DEG C, and the first heat treatment time is 5~50s, obtains color of soy sauce embryo；By weight, by 20~40 parts and 10~20 parts of the oyster juice mixing of color of soy sauce embryo, the second mixture is obtained；Second heat treatment is carried out to second mixture, the second heat treatment temperature is 90~130 DEG C, and the second heat treatment time is 10~30min.Compared with Tradition condiment, which paints prominent function, color glow, naturally, putting not black long, can be convenient, quickly achievees the effect that propose fresh, colouring, is suitably applied braised in soy sauce, daube, barbecue, cooking etc..
Description
Technical field
The present invention relates to field of seasoning, and in particular to a kind of flavoring compositions and preparation method thereof.
Background technique
In the related technology, oyster sauce is that the juice after steaming, boil using oyster carries out concentration or directly digests to obtain with oyster meat
Oyster juice adds the raw materials such as sugar, salt, starch or modified starch, is aided with seasoning made of other ingredients and food additives
Product.
Summary of the invention
Inventor's discovery: the standard that existing oyster sauce class flavoring products are mainly divided using fragrance, flavour as quality, product color
Partially shallow, colouring function is insufficient, is unable to satisfy consumer to culinary art vegetable color glow, uniformly natural demand.Using cuisine master
To paint by dark soy sauce, dark soy sauce product to color depth on vegetable and whole color it is partially dark, lack glow glossiness, toning deal is not easy
Control, it is difficult to meet the needs of average family.
In some respects, the disclosure provides a kind of preparation method of flavoring compositions, including
Soy sauce, glycogen material, burnt sugar coloring and water are mixed, first obtains mixture, by weight, every 100 part of first mixing
In object, including soy sauce content is 25~45 parts (such as 30~40 parts), 15~25 parts of carbohydrate pure material (such as 18.6~20.6
Part), 5~15 parts of burnt sugar coloring (such as 8~10 parts), surplus is water and inevitable impurity；
First heat treatment is carried out to the first mixture, the first heat treatment temperature is 110~170 DEG C of (such as 120 DEG C, 130
DEG C, 135 DEG C, 138 DEG C, 140 DEG C, 145 DEG C, 150 DEG C, 155 DEG C, 160 DEG C or 165 DEG C), the first heat treatment time be 5~50s
(such as 5~10s, 10~15s, 15~20s, 20~25s, 25~30s, 30~35s, 35~40s or 40~45s) obtains sauce
Oil colours embryo；
By weight, by 20~40 parts of color of soy sauce embryo (such as 25,30,35 or 39 parts) and 10~20 parts of oyster juice (such as 12,
14,16,18 or 19 parts) mixing, obtain the second mixture；
To the second mixture carry out second heat treatment, the second heat treatment temperature be 90~130 DEG C (such as 95 DEG C, 100 DEG C,
105 DEG C, 110 DEG C, 105 DEG C, 110 DEG C, 115 DEG C, 120 DEG C or 125 DEG C), the second heat treatment time be 10~30min (such as
15min, 20min or 25min).
It is well known by persons skilled in the art, in glycogen material can containing specific quantity carbohydrate pure material (such as 10~
100wt%), water (such as 0~90wt%) and inevitable impurity (such as 0~90wt%).
In some embodiments, burnt sugar coloring can be prepared by this field either method, such as ammonification method, causticity sulfuric acid
Salt method, common law or ammonium sulfite.
In some embodiments, the first heat treatment temperature is 120~145 DEG C.
In some embodiments, the first heat treatment time is 30~50s.
In some embodiments, the second heat treatment temperature is 100~110 DEG C.
In some embodiments, the second heat treatment time is 20~30min.
In some embodiments, color of soy sauce embryo is 25~35 parts in the second mixture.
In some embodiments, oyster juice is 13~18 parts in the second mixture.
In some embodiments, carbohydrate pure material be selected from fructose, maltose, glucose, or combinations thereof.
In some embodiments, glycogen material is malt syrup.
In some embodiments, carbohydrate pure material is maltose.
In some embodiments, the first heat treatment temperature is 140~150 DEG C.
In some embodiments, the first heat treatment time is 25~35s.
In some embodiments, glycogen material is fructose syrup.
In some embodiments, carbohydrate pure material is the combination of fructose and glucose.
In some embodiments, the first heat treatment temperature is 135~145 DEG C.
In some embodiments, the first heat treatment time is 40~50s.
In some embodiments, the method that the disclosure prepares flavoring compositions further includes before the second heat treatment, the
One or more food additives are added in two mixtures.
In some embodiments, food additives are selected from one or more of: sweetener；Acid；Savory agent；It is fresh
Taste agent；Thickener；Preservative；Solvent.
In some embodiments, sweetener be selected from sucrose, fructose, glucose, maltose, Sucralose, ammonium glycyrrhetate,
Or combinations thereof.
In some embodiments, acid be selected from lactic acid, acetic acid, citric acid, malic acid, or combinations thereof.
In some embodiments, savory agent is sodium chloride (i.e. salt).
In some embodiments, tasty agents is selected from monosodium glutamate, I+G, yeast extract, 5'-inosinic acid disodium, 5'- guanosine
Acid disodium, or combinations thereof.
In some embodiments, thickener be selected from starch, xanthan gum, or combinations thereof.
In some embodiments, preservative is potassium sorbate.
In some embodiments, solvent is water.
In some embodiments, the disclosure is prepared in the method for flavoring compositions, by weight, in the second heat treatment
Before, one or more of food additives are added in the second mixture:
7~8.5 parts of sodium chloride；
0.10~0.2 part of xanthan gum；
5~6.5 parts of sucrose；
0~6 part of monosodium glutamate
0.15~0.3 part of I+G；
0.05~0.1 part of acid；
0.05~0.10 part of potassium sorbate；
5~6 parts of starch；
28~32 parts of water.
In some embodiments, color of soy sauce embryoSuch as
In some embodiments, glycogen material is selected from malt syrup, fructose syrup or combinations thereof.
In some embodiments, inevitable impurity includes the non-saccharide dry matter in glycogen material.
In some embodiments, the preparation method of disclosure flavoring compositions includes any one of following:
Item (1):
By weight, by 25~35 parts of soy sauce, 35~45 parts of malt syrup, 8~12 parts of burnt sugar coloring and 15~25 parts of water
Mixing obtains and carries out the first mixture, carries out the first heat treatment to the first mixture, the first heat treatment temperature is 140~150
℃；First 25~35s of heat treatment time, obtains color of soy sauce embryo.
By weight, by 13~17 parts of oyster juice, 25~35 parts of color of soy sauce embryo, 5~10 parts of salt, xanthan gum 0.1~0.2
Part, 2~8 parts of white granulated sugar, 3~9 parts of monosodium glutamate, 0.1~0.5 part of I+G, 0.05~0.15 part of acetic acid, potassium sorbate 0.05~0.10
Part, 3~8 parts of starch and 25~35 parts of water mixing, obtain the second mixture, carry out second to the second mixture and are heat-treated, and second
100~110 DEG C of heat treatment temperature, second 20~30min of heat treatment time.
Item (2):
By weight, by 35~45 parts of soy sauce, 20~30 parts of fructose syrup, 5~10 parts of burnt sugar coloring and 25~30 parts of water
Be sufficiently mixed uniformly, obtain the first mixture, to the first mixture carry out first heat treatment, the first heat treatment temperature be 135~
140 DEG C, the first heat treatment time is 40~50s, obtains color of soy sauce embryo；
By weight, by 13~17 parts of oyster juice, 30~40 parts of color of soy sauce embryo, 5~10 parts of salt, xanthan gum 0.1~0.2
Part, 5~10 parts of white granulated sugar, 0.1~0.5 part of I+G, 0.05~0.15 part of citric acid, 0.05~0.10 part of potassium sorbate, starch 3
~8 parts, 25~35 parts of water, mixing obtain the second mixture, carry out the second heat treatment, the second heat treatment temperature to the second mixture
110~120 DEG C of degree, second 15~25min of heat treatment time.
In some respects, a kind of flavoring compositions are provided, are prepared by the method for any one of the disclosure.
In some embodiments, the flavoring compositions of the disclosure are oyster sauce.
In some embodiments, soy sauce has following one or more features:
Total solids content is 12~18g/100ml；
Full nitrogen (in terms of nitrogen) content is 1~1.5g/100ml；
Amino nitrogen content is 0.8~1.0g/100ml
In some embodiments, oyster juice has following one or more features:
Amino acid nitrogen content is 0.4~0.6g/100g
Total acid (in terms of lactic acid) content is 0.8~1.0g/100g
Edible salt (in terms of NaCl) content is 12.0~18.0g/100g
Total solids content is 13.0~18.0g/100g
In some embodiments, burnt sugar coloring has following one or more features:
AbsorbanceSuch as 0.46~0.7, such as 0.6~0.7.
In some embodiments, malt syrup has following one or more features:
Maltose content is 40~60wt%, such as 50~55wt% in malt syrup；
Water content is 20~30wt% in malt syrup, such as 25~30%.
In some embodiments, fructose syrup has following one or more features:
Fructose and glucose total amount are 70~80% in fructose syrup；
The weight ratio of fructose and glucose is 1~2:1~2 in fructose syrup；
Water content is 20~40wt%, such as 20~25wt% in fructose syrup.
Term is explained:
In the present invention, unless otherwise stated, Science and Technology noun used herein has art technology
The normally understood meaning of personnel institute.Also, laboratory operation step involved in herein is to be widely used in corresponding field
Conventional steps.Meanwhile for a better understanding of the present invention, the definition and explanation of relational language is provided below.
Term " fructose syrup " (High fructose syrup) refers to starch made of plant amylum hydrolysis and isomerization
Syrup contains glucose and fructose.It can meet National Standard of the People's Republic of China's " GBT 20882-2007 high fructose corn
Slurry ".
Term " soy sauce " (soy sauce) refers to using soybean and/or defatted soybean, wheat and/or wheat bran as raw material, through micro-
With the liquid flavoring of special color made of biofermentation.It can meet National Standard of the People's Republic of China
" GBT 18186-2000 makes soy sauce ".
Term " burnt sugar coloring " refers to sucrose, starch syrup, xylose mother liquid etc. for raw material, using common law, causticity sulfurous
Food additives burnt sugar coloring made of hydrochlorate method, ammonia process or ammonium sulfite.It can meet " GB1886.64-2015 food peace
National family's standard food additive burnt sugar coloring ".
Term " oyster juice " (oyster extractives) is referred to be concentrated after boiling using oyster as raw material and be added made of salt
Product.It can meet People's Republic of China's domestic trade professional standard " SB/T 11191-2017 oyster juice ".
Term " I+G " (disodium5'-ribonucleotide), i.e. 5'- the sapidity nucleotide disodium, refer to starch,
Sugar is raw material, and 5'-inosinic acid disodium and 5'- Sodium guanylate, then processed food obtained is made in fermented method or enzymatic isolation method
Additive 5'- the sapidity nucleotide disodium (also known as the sapidity nucleotide disodium).It can meet National Standard of the People's Republic of China
" 5 '-the sapidity nucleotide disodium of GB 29931-2013 national food safety standard food additives ".
Term " sweetener " refers to the substance for being capable of providing sweet taste in food.
Term " savory agent " refers to the substance for being capable of providing saline taste in food.
Term " acid " refers to the substance for being capable of providing tart flavour in food.
Term " tasty agents " refers to the substance for being capable of providing delicate flavour in food.Tasty agents does not include the soy sauce of the disclosure
Color embryo and oyster juice.
Term " thickener " refers to the substance that can be used in food, and can improve and increase the viscosity of food.
Term " preservative, for all suitable preservatives in food, including but not limited to, such knownization
Preservative, such as benzoate, for example, sodium benzoate, calcium benzoate and Potassium Benzoate, sorbate, for example, sodium sorbate,
Calcium sorbate and potassium sorbate, citrate.
Not yet explicitly the step of operating condition can carry out at room temperature, at a normal.
Term " room temperature " refers to 25 ± 5 DEG C.
Term normal pressure refers to 1 atmospheric pressure ± 5%.
If not otherwise specified, % is quality %, and content is mass content, and ratio is mass ratio.
Term " about " should be readily appreciated by one skilled in the art, and will be had to a certain degree with the context of place used in it
Variation.If to those skilled in the art, it is clear for using not according to the context of term application, then
" about " mean no more than certain number value or range positive and negative 10%.
Beneficial effect
Inventors have found that existing technical staff is mostly painted using dark soy sauce before the applying date, but there are upper colour casts for dark soy sauce
Secretly, color not easy to hang, put blackening long, the problems such as mouthfeel is partially salty.
The flavoring compositions of the application, which are provided simultaneously with, proposes fresh, colouring function, while keeping fresh and sweet mouthfeel, color glow
Prominent, uniformly, extension color is lasting, and glossiness is good, color glow, puts long not black for, colouring fresh and sweet applied to mouthfeel in cuisine.
Embodiment of the present invention is described in detail below in conjunction with embodiment, still, those skilled in the art will
Understand, the following example is merely to illustrate the present invention, rather than the restriction to the scope of the present invention.According to preferred embodiment
The following detailed description, various purposes of the invention and advantageous aspect will be apparent to those skilled in the art.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
It can be with conventional products that are commercially available.
Raw material physical and chemical index used in embodiment and/or comparative example is as follows:
The physical and chemical index of the used fructose syrup of 1 disclosure of table
The physical and chemical index of the used malt syrup of 2 disclosure of table
The physical and chemical index of the used soy sauce of 3 disclosure of table
The physical and chemical index of the used oyster juice of 2 disclosure of table
The physical and chemical index of the used burnt sugar coloring of 5 disclosure of table
Embodiment 1:
By weight, by 30 parts of soy sauce, 40 parts of malt syrup (containing 20.6 parts of maltose dry matter), 10 parts of burnt sugar coloring
It is sufficiently mixed uniformly with 20 parts of water, obtains the first mixture, the first heat treatment, the first heat treatment temperature are carried out to the first mixture
It is 145 ± 2 DEG C, the first heat treatment time is 30s, obtains color of soy sauce embryo.The color of soy sauce embryo glow is glossy, put long it is not black,
Light absorption value
By weight, 15 parts of oyster juice, 30 parts of color of soy sauce embryo, 8.5 parts of salt, xanthan gum 0.12 are added in blending tank
Part, 5 parts of white granulated sugar, 6 parts of monosodium glutamate, 0.3 part of I+G, 0.1 part of acetic acid, 0.1 part of potassium sorbate, 5.5 parts of starch, 29.38 parts of water, stir
Mix uniformly mixed, no layering or precipitating, the second mixture of acquisition.Second heat treatment, the second heat treatment are carried out to the second mixture
Temperature is 105 ± 2 DEG C, and the second heat treatment time is 25min, carries out hot filling when being cooled to 60~80 DEG C, can be obtained has
The oyster sauce for function of painting.
Embodiment 2:
By weight, by 40 parts of soy sauce, 25 parts of fructose syrup (containing fructose+18.6 parts of glucose dry matter), caramel
8 parts of color and 27 parts of water are sufficiently mixed uniformly, to the first mixture, the first heat treatment carried out to the first mixture, at the first heat
Managing temperature is 138 ± 2 DEG C, and the first processing time was 45s, obtains color of soy sauce embryo.The color of soy sauce embryo glow is glossy, puts long not
It is black, light absorption value
By weight, 15 parts of oyster juice, 35 parts of color of soy sauce embryo, 7.0 parts of salt, xanthan gum 0.15 are added in blending tank
Part, 6.5 parts of white granulated sugar, 0.25 part of I+G, 0.09 part of citric acid, 0.1 part of potassium sorbate, 5.0 parts of starch, 30.91 parts of water, stirring
It is uniformly mixed, no layering or precipitating obtain the second mixture.Second heat treatment, the second heat treatment temperature are carried out to the second mixture
115 ± 2 DEG C of degree, the second heat treatment time 20min carries out hot filling when being cooled to 50~80 DEG C, and can be obtained has colouring function
The oyster sauce of energy.
Comparative example 1
Comparative example 1 does not add burnt sugar coloring the difference from embodiment 1 is that preparing in color of soy sauce embryo, but when preparing oyster sauce
Add burnt sugar coloring.
Comparative example 2
Comparative example 2 does not add burnt sugar coloring the difference from example 2 is that preparing in color of soy sauce embryo, but when preparing oyster sauce
Add burnt sugar coloring.
The color of soy sauce embryo formula and oyster sauce of Examples 1 to 2 and comparative example 1~2 are formulated as shown in table 6 and table 7.
6 embodiment of table and comparative example color of soy sauce embryo formula
* the calculating process of carbohydrate pure material is as follows in the first mixture:
In the malt syrup of embodiment 1 maltose content be 51.5wt%, then in 40 parts of malt syrups maltose content
It is 20.6 parts.
[glucose+fructose] content is 77.8wt% × 95.5wt%=74.3wt% in the fructose syrup of embodiment 2, then
[glucose+fructose] content is 18.6 parts in 25 parts of fructose syrups.
* in table 6, water and inevitable impurity include: the water in glycogen material, the non-saccharide dry matter in glycogen material, and
The water added when preparing the first mixture.
3 embodiment of table and comparative example oyster sauce formula
| Unit: parts by weight | Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 |
| Oyster juice | 15 | 15 | 15 | 15 |
| Color of soy sauce embryo | 30 | 35 | 30 | 35 |
| Burnt sugar coloring | 0 | 0 | 3 | 2.8 |
| Salt (sodium chloride) | 8.5 | 7.0 | 8.5 | 7.0 |
| Xanthan gum | 0.12 | 0.15 | 0.12 | 0.15 |
| White granulated sugar (sucrose) | 5 | 6.5 | 5 | 6.5 |
| Monosodium glutamate | 6 | / | 6 | / |
| I+G | 0.3 | 0.25 | 0.3 | 0.25 |
| Acid | Acetic acid 0.1 | Citric acid 0.09 | Acetic acid 0.1 | Citric acid 0.09 |
| Potassium sorbate | 0.1 | 0.1 | 0.1 | 0.1 |
| Starch | 5.5 | 5.0 | 5.5 | 5.0 |
| Water | 29.38 | 30.91 | 26.38 | 28.11 |
Analysis test one:
In order to which the colouring function of embodiment oyster sauce is further described, to existing oyster sauce product (1-11), dark soy sauce product (1-
3) it is measured with the color of 1~2 oyster sauce of Examples 1 to 2 and comparative example.
About 5g sample is weighed, 0.002g is accurate to, is dissolved with water, is transferred in 500mL volumetric flask, quarter is diluted with water to
Degree, shakes up, and solution centrifugal sedimentation if muddy obtains test liquid.It takes this test liquid to be placed in 1cm cuvette, blank is done with water
Control, measures its absorbance with spectrophotometer at 610nmIn addition, about 5g sample is weighed, essence
It really to 0.002g, is dissolved, is transferred in 50mL volumetric flask with water, in the same manner, can measuredWhereinOrIt is bigger, show that its color is got over
Deep, colouring function is stronger.
The color that the above test liquid is measured using light splitting color difference meter CM-5, selects L, a, and b color mode indicates.Wherein, L table
Show brightness, a indicates the range from carmetta to green, and b indicates the range from yellow to blue.The codomain of L is by 0 to 100, L=
When 50, be equivalent to 50% it is black；The codomain of a and b is all by+127 to -128, wherein+127a is exactly red, transition gradually
Green is reformed into when to -128a；Same principle ,+127b are yellow, and -128b is blue.All colors are just with this 3
Value interaction variation is formed.Therefore, L value shows that more greatly sample chromatism measurement is brighter, otherwise darker；When a value is positive value, a value is got over
Height shows that color is redder, therefore can characterize the red strong degree of sample.
Sensory evaluation: in order to compare oyster sauce/dark soy sauce product quality, to its color, fragrance and mouthfeel according to 45:30:25
Weight carry out sensory evaluation, sensory evaluation criteria is as shown in the table.
8 oyster sauce of table/dark soy sauce product sensory evaluation criterion
Existing oyster sauce product (oyster sauce 1-11), dark soy sauce product (dark soy sauce 1-3), Examples 1 to 2 and comparative example 1~2 are carried out
Color measuring and sensory evaluation, as a result as shown in the table.
AbsorbanceValue is bigger, shows that sample chromatism measurement is deeper, with absorbance Table
Levy the colouring ability of oyster sauce.As seen from the above table, with existing oyster sauce product (1~11), comparative example (1~2) color compared with, implement
The absorbance of example 1~2It is significantly higher than the absorbance of other oyster sauce productsTherefore the coloring effect of the oyster sauce of Examples 1 to 2 significantly increases.
With the glow degree of Lab value characterization oyster sauce color.As seen from the above table, with existing oyster sauce product (1~11), comparative example (1
~2) color is compared, and the L value of the oyster sauce of Examples 1 to 2 is slightly less than existing oyster sauce product, and a value is significantly higher than the production of other oyster sauce
Product, therefore the red strong degree of Examples 1 to 2 oyster sauce significantly increases.Compared with dark soy sauce product, although a value of Examples 1 to 2 oyster sauce
Lower than dark soy sauce product, but its L value is significantly higher than existing dark soy sauce product.To sum up, which presents preferable red
Brightness.
Analysis test two:
In order to simulate the process of dish-cooking, following high temperature test is carried out: to existing oyster sauce product (1-11), dark soy sauce product
(1-3), Examples 1 to 2 and 1~2 oyster sauce of comparative example have carried out high-temperature process (200 DEG C, 60s), and to the production after high-temperature process
Object carries out color measuring and sensory evaluation, as a result see the table below.
As seen from the above table, it is compared with comparative example 1~2, dark soy sauce 1~2 and oyster sauce 1~11, the oyster sauce of Examples 1 to 2 is through height
After temperature processing, although brightness (L) and a value are slightly decreased, Risen, but luffing is smaller, still
Show preferably color.Compared with comparative example 1~2, the flavoring compositions of Examples 1 to 2 still have after high-temperature process
Higher a value (5.32 and 5.19) illustrates that they have higher red strong degree.In addition, by Analyses Methods for Sensory Evaluation Results it is found that embodiment
1~2 is still presented good color, flavor and taste after high-temperature process.
Analysis test three:
In order to simulate sense organ change procedure of the dish in placement process after culinary art, following test is carried out: two will be tested
Product after high-temperature process stands 1 hour under room temperature (25 DEG C ± 5 DEG C), has then carried out sense organ to the product after standing and has commented
As a result valence see the table below.
By the sensory evaluation score of upper table it is found that still being shown more excellent after Examples 1 to 2 places 1h after high-temperature process
Color.Therefore, there is the oyster sauce of Examples 1 to 2 preferable color, fragrance, mouthfeel to maintain ability.
Analysis test four:
In order to prove that color is not apparent from blackening after the product of Examples 1 to 2 places 1h, will test two (high-temperature process above
Afterwards) and test three (being placed 1 hour after high-temperature process) in L value and a value index compared, comparing result such as following table institute
Show.
Table 12
* deviation=(value of value-test two of test three)/(value of test two) × 100%
As seen from the above table, the color that front and back is placed by comparison, by deviation (%) it is found that the oyster sauce of Examples 1 to 2 is placed
Brightness (L) and red strong degree (a) colour index deviation (%) are smaller after 1h, and comparative example 1~2 and dark soy sauce 1~3 appearance are by a relatively large margin
Decline, illustrates that the holding capacity of disclosure oyster sauce color shade glow degree is fine, puts non-blackening long.
Although a specific embodiment of the invention has obtained detailed description, those skilled in the art will appreciate that root
According to all introductions having disclosed, details can be carry out various modifications and be changed, and these change in guarantor of the invention
Within the scope of shield.Full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (12)
1. a kind of preparation method of flavoring compositions, including
Soy sauce, glycogen material, burnt sugar coloring and water are mixed, first obtains mixture, by weight, in every 100 part of first mixture,
It is 25~45 parts including soy sauce content, 15~25 parts of carbohydrate pure material, 5~15 parts of burnt sugar coloring, surplus is for water and inevitably
Impurity；
To the first mixture carry out first heat treatment, the first heat treatment temperature be 110~170 DEG C, the first heat treatment time be 5~
50s obtains color of soy sauce embryo；
By weight, by 20~40 parts and 10~20 parts of the oyster juice mixing of color of soy sauce embryo, the second mixture is obtained；
Second heat treatment is carried out to second mixture, the second heat treatment temperature is 90~130 DEG C, and the second heat treatment time is
10~30min.
2. according to the method described in claim 1, it is with following one or more features:
The glycogen material is selected from malt syrup, fructose syrup or combinations thereof；
The carbohydrate pure material be selected from fructose, maltose, glucose, or combinations thereof.
3. according to the method described in claim 1, the preparation method of color of soy sauce embryo has following one or more features:
The glycogen material is malt syrup；
The carbohydrate pure material is maltose；
- the first heat treatment temperature is 140~150 DEG C；
- the first heat treatment time is 25~35s.
4. according to the method described in claim 1, the preparation method of color of soy sauce embryo has following one or more features:
The glycogen material is fructose syrup；
The carbohydrate pure material is the combination of fructose and glucose；
- the first heat treatment temperature is 135~145 DEG C；
- the first heat treatment time is 40~50s.
5. according to the method described in claim 1, further including being added in the second mixture a kind of or more before the second heat treatment
Kind food additives.
6. according to the method described in claim 5, the food additives are selected from one or more of:
Sweetener；
Acid；
Savory agent；
Tasty agents；
Thickener；
Preservative；
Solvent.
7. according to the method described in claim 6, it is characterized in that following one or more:
The sweetener be selected from sucrose, fructose, glucose, maltose, Sucralose, ammonium glycyrrhetate, or combinations thereof；
The acid be selected from lactic acid, acetic acid, citric acid, malic acid, or combinations thereof；
The savory agent is sodium chloride；
The tasty agents is selected from monosodium glutamate, I+G, yeast extract, 5'-inosinic acid disodium, 5'- Sodium guanylate or combinations thereof；
The thickener be selected from starch, xanthan gum, or combinations thereof；
The preservative is potassium sorbate；
The solvent is water.
8. according to the method described in claim 1, by weight, before the second heat treatment, being added in the second mixture following
One or more food additives:
7~8.5 parts of sodium chloride；
0.1~0.2 part of xanthan gum；
5~6.5 parts of sucrose；
0~6 part of monosodium glutamate
0.15~0.3 part of I+G；
0.05~0.1 part of acid；
0.05~0.1 part of potassium sorbate；
5~6 parts of starch
28~32 parts of water.
9. according to the method described in claim 1, the color of soy sauce embryoSuch as
10. according to the method described in claim 1, the inevitable impurity includes the non-saccharide dry matter in glycogen material.
11. a kind of preparation method of flavoring compositions, including any one of following:
Item (1):
By weight, 25~35 parts of soy sauce, 35~45 parts of malt syrup, 8~12 parts of burnt sugar coloring and 15~25 parts of water are mixed,
It obtains and carries out the first mixture, the first heat treatment is carried out to the first mixture, the first heat treatment temperature is 140~150 DEG C；First
25~35s of heat treatment time obtains color of soy sauce embryo；
By weight, by 13~17 parts of oyster juice, 25~35 parts of color of soy sauce embryo, 5~10 parts of salt, 0.1~0.2 part of xanthan gum,
2~8 parts of white granulated sugar, 3~9 parts of monosodium glutamate, 0.1~0.5 part of I+G, 0.05~0.15 part of acetic acid, 0.05~0.10 part of potassium sorbate,
3~8 parts and 25~35 parts of water mixing of starch, obtain the second mixture, carry out second to the second mixture and are heat-treated, at the second heat
100~110 DEG C of temperature of reason, second 20~30min of heat treatment time；
Item (2):
By weight, sufficiently by 25~30 parts of 35~45 parts of soy sauce, 20~30 parts of fructose syrup, 5~10 parts of burnt sugar coloring and water
It is uniformly mixed, obtains the first mixture, the first heat treatment is carried out to the first mixture, the first heat treatment temperature is 135~140
DEG C, the first heat treatment time is 40~50s, obtains color of soy sauce embryo；
By weight, by 13~17 parts of oyster juice, 30~40 parts of color of soy sauce embryo, 5~10 parts of salt, 0.1~0.2 part of xanthan gum,
5~10 parts of white granulated sugar, 0.1~0.5 part of I+G, 0.05~0.15 part of citric acid, 0.05~0.10 part of potassium sorbate, starch 3~8
Part, 25~35 parts of water, mixing obtain the second mixture, carry out the second heat treatment, the second heat treatment temperature to the second mixture
110~120 DEG C, second 15~25min of heat treatment time.
12. a kind of flavoring compositions are prepared by the described in any item methods of claim 1~11.
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| CN113367318A (en) * | 2021-06-25 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Thick soy sauce and preparation method thereof |
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