CN111374290A - Seaweed flavor enhancer - Google Patents
Seaweed flavor enhancer Download PDFInfo
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- CN111374290A CN111374290A CN201811619856.1A CN201811619856A CN111374290A CN 111374290 A CN111374290 A CN 111374290A CN 201811619856 A CN201811619856 A CN 201811619856A CN 111374290 A CN111374290 A CN 111374290A
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- 239000000843 powder Substances 0.000 claims abstract description 134
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
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- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
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- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
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- 239000013535 sea water Substances 0.000 description 1
- 229940045635 sodium pyroglutamate Drugs 0.000 description 1
- CRPCXAMJWCDHFM-DFWYDOINSA-M sodium;(2s)-5-oxopyrrolidine-2-carboxylate Chemical compound [Na+].[O-]C(=O)[C@@H]1CCC(=O)N1 CRPCXAMJWCDHFM-DFWYDOINSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a seaweed flavor enhancer which is prepared from the following raw materials in parts by weight: 10-15 parts of edible salt, 4-8 parts of rock candy powder, 5-15 parts of chicken essence, 5-10 parts of corn starch, 5-10 parts of maltodextrin, 1-3 parts of yeast extract, 0.5-2 parts of scallop powder, 5-10 parts of edible fungus powder, 20-25 parts of seaweed powder, 1-2 parts of nucleotide disodium, 10-15 parts of laver powder, 4-8 parts of citric acid and 10-20 parts of seaweed polypeptide powder. The invention also discloses a preparation method of the umami agent. The invention has the advantages that the used raw materials have fragrance, the used flavoring is mixed, no flavoring agent with artificial adjustment is used, the product is more natural, and no side effect is caused after long-term eating. And no reagent is added in the preparation process, so that pure nature is ensured.
Description
Technical Field
The invention relates to the technical field of food, in particular to potassium chloride for food and a preparation method thereof.
Background
Monosodium glutamate is a delicate flavor seasoning cooking raw material, is prepared by hydrolyzing raw materials containing more proteins such as wheat, soybean and the like or is a powdery or crystalline seasoning prepared by fermenting raw materials such as starch, and can also be prepared by chemical synthesis of beet, honey and the like, wherein the monosodium glutamate is easily soluble in water, has hygroscopicity and extremely delicious taste, still has delicate flavor when being dissolved in 3000 times of water, has the optimal dissolving temperature of 70-90 ℃, is relatively stable under the general cooking processing conditions, but is easily changed into sodium pyroglutamate when being at high temperature for a long time, does not show delicate flavor and has slight toxicity; in alkaline or strongly acidic solutions, precipitation or dissolution is difficult, and the umami taste is not obvious or even disappears. It is a common seasoning which can increase the appetite of people and provide certain nutrition.
The delicious king element is a compound seasoning, the basic components of which are that on the basis of containing 40 percent of monosodium glutamate, the seasoning aid, salt, sugar, chicken powder, spice, chicken flavor essence and other components are added to process the seasoning, and the seasoning further contains a plurality of amino acids. The common flavor enhancer is used for enhancing the delicate flavor by monosodium glutamate, the delicate flavor is lost even at high temperature or for a long time, and the body is not benefited even if the flavor enhancer is eaten for a long time.
The hot diet is very focused on color, aroma and taste, but also pays attention to health, so that the healthy flavor enhancer is urgently needed when the seasoning for enhancing the delicate flavor of the food is selected, and the health is not influenced by long-term eating.
Disclosure of Invention
In view of the above, the invention aims to provide a seaweed flavor enhancer which is used as a flavor enhancer in food preparation, and can improve the taste and ensure the health of eaters.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
the seaweed flavor enhancer consists of the following raw materials in parts by weight: 10-15 parts of edible salt, 4-8 parts of rock candy powder, 5-15 parts of chicken essence, 5-10 parts of corn starch, 5-10 parts of maltodextrin, 1-3 parts of yeast extract, 0.5-2 parts of scallop powder, 5-10 parts of edible fungus powder, 20-25 parts of seaweed powder, 1-2 parts of nucleotide disodium, 10-15 parts of laver powder, 4-8 parts of citric acid and 10-20 parts of seaweed polypeptide powder.
Preferably, the feed consists of the following raw materials in parts by weight: 12 parts of edible salt, 6 parts of rock candy powder, 10 parts of chicken essence, 8 parts of corn starch, 8 parts of maltodextrin, 2 parts of yeast extract, 1 part of scallop powder, 8 parts of edible fungus powder, 22 parts of seaweed powder, 1.5 parts of nucleotide disodium, 12 parts of seaweed powder, 6 parts of citric acid and 15 parts of seaweed polypeptide powder.
Preferably, the edible mushroom powder consists of mushroom powder, pleurotus eryngii powder and flower mushroom powder, and the weight ratio of the mushroom powder to the pleurotus eryngii powder to the flower mushroom powder is 3:2: 2.
A seaweed flavor enhancer, the seaweed polypeptide is prepared according to the following method:
firstly, pulverizing seaweed to below 80 meshes, and mixing the seaweed powder with purified water;
adding protease for enzymolysis for 8-10 hours;
(III) inactivating the enzyme, and then concentrating the enzymolysis liquid;
and (IV) spray drying the concentrated enzymatic hydrolysate to obtain the seaweed polypeptide powder.
A seaweed flavor enhancer is prepared by the following steps:
a. firstly, crushing the edible salt, the rock candy powder and the monosodium glutamate into 100 meshes one by a crusher; respectively pulverizing chicken essence, corn starch, maltodextrin, yeast extract, scallop powder, edible fungus powder, seaweed powder, nucleotide disodium, laver powder, citric acid and seaweed polypeptide powder to 80 meshes; putting all the raw materials into a stirrer, and stirring for 30-50 min;
b. and (3) granulation: extruding the powder under the pressure of 600MPa, and then loading the powder into a granulator for granulation, wherein the mesh number of a screen of the granulator is 20 meshes;
c. drying and sterilizing: drying and sterilizing the granulated material by a fluidized bed;
d. drying, sterilizing, and placing in a drying room at 85 + -3 deg.C for 2.5-3.0 h; adjusting the temperature to 105 + -3 deg.C, and maintaining for 20-25 min;
e. screening: sieving the dried seaweed flavor enhancer by using a stainless steel vibrating screen, wherein the mesh number of the vibrating screen is 10 meshes; recovering the hard blocks with the grain size of more than 10 meshes and sending the hard blocks into a grinder to grind the hard blocks into 10 meshes;
f. and (4) packaging the sieved and crushed seaweed delicate flavor essence with 10 meshes by using a packaging machine, detecting, and warehousing after the seaweed delicate flavor essence is qualified.
Edible fungi, also called edible mushrooms and edible fungi, are a general name for large fungi having edible fruiting bodies. Edible fungi are widely distributed in all places of the earth, and are most abundant in forest defoliation areas. The edible fungi are ideal natural food or multifunctional food. The edible fungi which are most eaten all over the world are known as the agaricus bisporus and are generally called as the edible fungi. The taste of the edible fungi is fragrant, and particularly the taste of the shiitake is more unique. Lentinus edodes, also known as shiitake mushroom, shiitake mushroom, is a fruit body of Lentinus edodes of the family Pleurotaceae. The mushroom is the second most edible mushroom in the world and is one of the special products in China, and is called mountain delicacies among people. It is a fungus that grows on wood. Has delicious taste, pleasant fragrance and rich nutrition. The shiitake mushroom is rich in vitamin B group, ferrum, potassium, provitamin D (converted into vitamin D after being sun-cured), sweet in taste and neutral in nature. It can be used for treating anorexia, hypoqi, and asthenia.
The lentinan is named as the king of mountain delicacies and is a high-protein low-fat nutritional health food, Chinese medical scientists have famous discussions on lentinus edodes, modern medicine and nutriology are continuously and deeply researched, the medicinal value of the lentinus edodes is continuously discovered, the ergosterol content in the lentinus edodes is very high and is effective in preventing and treating rickets, the cell immunity of lentinan (β -1, 3 glucan) can be enhanced, so that the growth of cancer cells is inhibited, the lentinus edodes contain more than 40 enzymes of six enzymes, so that the enzyme deficiency of a human body can be corrected, and the fatty acid contained in the fat of the lentinus edodes is beneficial to reducing blood fat of the human body.
Scallops are the name for bivalve mollusks in the genus of scallops, and there are about more than 400 species. More than 60 species of this family are one of the important marine fishery resources around the world. The shell, the meat and the pearl layer have extremely high utilization value. Many scallops are eaten as gourmet food. Scallop, also called sea fan, has delicious meat quality and rich nutrition, and its adductor muscle is dried to become 'dried scallop', listed as one of eight delicacies.
The algae is a general term for marine algae such as kelp, laver, undaria pinnatifida, gelidium amansii, etc., is algae growing in the sea, is cryptogamic plants in the plant kingdom, and includes several different types of organisms that produce energy through photosynthesis. They are generally regarded as simple plants, characterized mainly by: has no vascular bundle tissue and has no differentiation phenomenon of true root, stem and leaf; no flowering, no fruit and no seed; the protection tissue without specialization of reproductive organs usually produces spores or gametes directly from a single cell; and no embryo formation.
The general term marine Algae (Algae), usually anchored to the sea floor or some solid structure, is a single plant or a long string of simple plants composed of basal cells. And a large number of aquatic plants which can not grow stems or leaves. The organisms named as seaweeds encompass a large number of organisms, which have large differences in their shapes and span various living bodies, and have the common feature that they live in seawater and can synthesize organic substances through their own chromogens and photosynthesis.
The seaweed, the scallop and the edible fungi are natural flavor enhancers and have delicious taste, and the three complement each other, so that the flavor is more delicious.
In addition, the spray drying method is used for drying in the preparation process, so that the fragrance and the nutrient substances of the delicate flavor components are not damaged.
The invention has the advantages that the used raw materials have fragrance, the used flavoring is mixed, no flavoring agent with artificial adjustment is used, the product is more natural, and no side effect is caused after long-term eating. And no reagent is added in the preparation process, so that pure nature is ensured.
Detailed Description
Example 1
The seaweed flavor enhancer consists of the following raw materials in parts by weight: 10 parts of edible salt, 4 parts of rock candy powder, 5 parts of chicken essence, 5 parts of corn starch, 5 parts of maltodextrin, 1 part of yeast extract, 0.5 part of scallop powder, 5 parts of edible fungus powder, 20 parts of seaweed powder, 1 part of nucleotide disodium, 10 parts of laver powder, 4-8 parts of citric acid and 10 parts of seaweed polypeptide powder.
The edible fungus powder consists of mushroom powder, pleurotus eryngii powder and flower mushroom powder, and the weight ratio of the mushroom powder to the pleurotus eryngii powder to the flower mushroom powder is 3:2: 2.
A seaweed flavor enhancer, the seaweed polypeptide is prepared according to the following method:
firstly, pulverizing seaweed to below 80 meshes, and mixing the seaweed powder with purified water;
adding protease for enzymolysis for 8 hours;
(III) inactivating the enzyme, and then concentrating the enzymolysis liquid;
and (IV) spray drying the concentrated enzymatic hydrolysate to obtain the seaweed polypeptide powder.
A preparation method of seaweed flavor enhancer comprises the following steps:
a. firstly, crushing the edible salt, the rock candy powder and the monosodium glutamate into 100 meshes one by a crusher; respectively pulverizing chicken essence, corn starch, maltodextrin, yeast extract, scallop powder, edible fungus powder, seaweed powder, nucleotide disodium, laver powder, citric acid and seaweed polypeptide powder to 80 meshes; putting all the above raw materials into a stirrer, and stirring for 30 min;
b. and (3) granulation: extruding the powder under the pressure of 600MPa, and then loading the powder into a granulator for granulation, wherein the mesh number of a screen of the granulator is 20 meshes;
c. drying and sterilizing: drying and sterilizing the granulated material by a fluidized bed;
d. drying, sterilizing, placing in a drying room at 85 + -3 deg.C for 2.5 h; adjusting the temperature to 105 +/-3 ℃ and keeping the temperature for 20 min;
e. screening: sieving the dried seaweed flavor enhancer by using a stainless steel vibrating screen, wherein the mesh number of the vibrating screen is 10 meshes; recovering the hard blocks with the grain size of more than 10 meshes and sending the hard blocks into a grinder to grind the hard blocks into 10 meshes;
f. and (4) packaging the sieved and crushed seaweed delicate flavor essence with 10 meshes by using a packaging machine, detecting, and warehousing after the seaweed delicate flavor essence is qualified.
Example 2
The seaweed flavor enhancer consists of the following raw materials in parts by weight: 12 parts of edible salt, 6 parts of rock candy powder, 10 parts of chicken essence, 8 parts of corn starch, 8 parts of maltodextrin, 2 parts of yeast extract, 1 part of scallop powder, 8 parts of edible fungus powder, 22 parts of seaweed powder, 1.5 parts of nucleotide disodium, 12 parts of seaweed powder, 6 parts of citric acid and 15 parts of seaweed polypeptide powder.
The edible fungus powder consists of mushroom powder, pleurotus eryngii powder and flower mushroom powder, and the weight ratio of the mushroom powder to the pleurotus eryngii powder to the flower mushroom powder is 3:2: 2.
A seaweed flavor enhancer, the seaweed polypeptide is prepared according to the following method:
firstly, pulverizing seaweed to below 80 meshes, and mixing the seaweed powder with purified water;
adding protease for enzymolysis for 9 hours;
(III) inactivating the enzyme, and then concentrating the enzymolysis liquid;
and (IV) spray drying the concentrated enzymatic hydrolysate to obtain the seaweed polypeptide powder.
A preparation method of seaweed flavor enhancer comprises the following steps:
a. firstly, crushing the edible salt, the rock candy powder and the monosodium glutamate into 100 meshes one by a crusher; respectively pulverizing chicken essence, corn starch, maltodextrin, yeast extract, scallop powder, edible fungus powder, seaweed powder, nucleotide disodium, laver powder, citric acid and seaweed polypeptide powder to 80 meshes; putting all the above materials into a stirrer, and stirring for 40 min;
b. and (3) granulation: extruding the powder under the pressure of 600MPa, and then loading the powder into a granulator for granulation, wherein the mesh number of a screen of the granulator is 20 meshes;
c. drying and sterilizing: drying and sterilizing the granulated material by a fluidized bed;
d. drying, sterilizing, placing in a drying room at 85 + -3 deg.C for 2.8 hr; adjusting the temperature to 105 +/-3 ℃ and keeping for 22 min;
e. screening: sieving the dried seaweed flavor enhancer by using a stainless steel vibrating screen, wherein the mesh number of the vibrating screen is 10 meshes; recovering the hard blocks with the grain size of more than 10 meshes and sending the hard blocks into a grinder to grind the hard blocks into 10 meshes;
f. and (4) packaging the sieved and crushed seaweed delicate flavor essence with 10 meshes by using a packaging machine, detecting, and warehousing after the seaweed delicate flavor essence is qualified.
Example 3
The seaweed flavor enhancer consists of the following raw materials in parts by weight: 15 parts of edible salt, 8 parts of rock candy powder, 15 parts of chicken essence, 10 parts of corn starch, 10 parts of maltodextrin, 3 parts of yeast extract, 2 parts of scallop powder, 10 parts of edible fungus powder, 25 parts of seaweed powder, 2 parts of nucleotide disodium, 15 parts of laver powder, 8 parts of citric acid and 20 parts of seaweed polypeptide powder.
The edible fungus powder consists of mushroom powder, pleurotus eryngii powder and flower mushroom powder, and the weight ratio of the mushroom powder to the pleurotus eryngii powder to the flower mushroom powder is 3:2: 2.
A seaweed flavor enhancer, the seaweed polypeptide is prepared according to the following method:
firstly, pulverizing seaweed to below 80 meshes, and mixing the seaweed powder with purified water;
adding protease for enzymolysis for 10 hours;
(III) inactivating the enzyme, and then concentrating the enzymolysis liquid;
and (IV) spray drying the concentrated enzymatic hydrolysate to obtain the seaweed polypeptide powder.
A preparation method of seaweed flavor enhancer comprises the following steps:
a. firstly, crushing the edible salt, the rock candy powder and the monosodium glutamate into 100 meshes one by a crusher; respectively pulverizing chicken essence, corn starch, maltodextrin, yeast extract, scallop powder, edible fungus powder, seaweed powder, nucleotide disodium, laver powder, citric acid and seaweed polypeptide powder to 80 meshes; putting all the above materials into a stirrer, and stirring for 50 min;
b. and (3) granulation: extruding the powder under the pressure of 600MPa, and then loading the powder into a granulator for granulation, wherein the mesh number of a screen of the granulator is 20 meshes;
c. drying and sterilizing: drying and sterilizing the granulated material by a fluidized bed;
d. drying, sterilizing, placing in a drying room at 85 + -3 deg.C for 3.0 h; adjusting the temperature to 105 +/-3 ℃ and keeping for 25 min;
e. screening: sieving the dried seaweed flavor enhancer by using a stainless steel vibrating screen, wherein the mesh number of the vibrating screen is 10 meshes; recovering the hard blocks with the grain size of more than 10 meshes and sending the hard blocks into a grinder to grind the hard blocks into 10 meshes;
f. and (4) packaging the sieved and crushed seaweed delicate flavor essence with 10 meshes by using a packaging machine, detecting, and warehousing after the seaweed delicate flavor essence is qualified.
Claims (5)
1. The seaweed flavor enhancer is characterized by comprising the following raw materials in parts by weight: 10-15 parts of edible salt, 4-8 parts of rock candy powder, 5-15 parts of chicken essence, 5-10 parts of corn starch, 5-10 parts of maltodextrin, 1-3 parts of yeast extract, 0.5-2 parts of scallop powder, 5-10 parts of edible fungus powder, 20-25 parts of seaweed powder, 1-2 parts of nucleotide disodium, 10-15 parts of laver powder, 4-8 parts of citric acid and 10-20 parts of seaweed polypeptide powder.
2. The seaweed flavor enhancer as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 12 parts of edible salt, 6 parts of rock candy powder, 10 parts of chicken essence, 8 parts of corn starch, 8 parts of maltodextrin, 2 parts of yeast extract, 1 part of scallop powder, 8 parts of edible fungus powder, 22 parts of seaweed powder, 1.5 parts of nucleotide disodium, 12 parts of seaweed powder, 6 parts of citric acid and 15 parts of seaweed polypeptide powder.
3. The seaweed flavor enhancer as claimed in claim 1, wherein the edible mushroom powder comprises mushroom powder, pleurotus eryngii powder and flower mushroom powder, and the weight ratio of the mushroom powder to the pleurotus eryngii powder to the flower mushroom powder is 3:2: 2.
4. The seaweed flavor enhancer as claimed in claim 1, wherein the seaweed polypeptide powder is prepared by the following method:
firstly, pulverizing seaweed to below 80 meshes, and mixing the seaweed powder with purified water;
adding protease for enzymolysis for 8-10 hours;
(III) inactivating the enzyme, and then concentrating the enzymolysis liquid;
and (IV) spray drying the concentrated enzymatic hydrolysate to obtain the seaweed polypeptide powder.
5. The seaweed umami agent as claimed in claim 1, wherein the preparation comprises the following steps:
a. firstly, crushing the edible salt, the rock candy powder and the monosodium glutamate into 100 meshes one by a crusher; respectively pulverizing chicken essence, corn starch, maltodextrin, yeast extract, scallop powder, edible fungus powder, seaweed powder, nucleotide disodium, laver powder, citric acid and seaweed polypeptide powder to 80 meshes; putting all the raw materials into a stirrer, and stirring for 30-50 min;
b. and (3) granulation: extruding the powder under the pressure of 600MPa, and then loading the powder into a granulator for granulation, wherein the mesh number of a screen of the granulator is 20 meshes;
c. drying and sterilizing: drying and sterilizing the granulated material by a fluidized bed;
d. drying, sterilizing, and placing in a drying room at 85 + -3 deg.C for 2.5-3.0 h; adjusting the temperature to 105 + -3 deg.C, and maintaining for 20-25 min;
e. screening: sieving the dried seaweed flavor enhancer by using a stainless steel vibrating screen, wherein the mesh number of the vibrating screen is 10 meshes; recovering the hard blocks with the grain size of more than 10 meshes and sending the hard blocks into a grinder to grind the hard blocks into 10 meshes;
f. and (4) packaging the sieved and crushed seaweed delicate flavor essence with 10 meshes by using a packaging machine, detecting, and warehousing after the seaweed delicate flavor essence is qualified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811619856.1A CN111374290A (en) | 2018-12-28 | 2018-12-28 | Seaweed flavor enhancer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811619856.1A CN111374290A (en) | 2018-12-28 | 2018-12-28 | Seaweed flavor enhancer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111374290A true CN111374290A (en) | 2020-07-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811619856.1A Pending CN111374290A (en) | 2018-12-28 | 2018-12-28 | Seaweed flavor enhancer |
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| CN (1) | CN111374290A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022135180A1 (en) * | 2020-12-23 | 2022-06-30 | 安琪酵母股份有限公司 | Deodorizing and freshening composition, preparation method therefor and use thereof |
| CN117617478A (en) * | 2023-11-13 | 2024-03-01 | 哈尔滨理工大学威海研究院 | Natural flavor enhancer for pinus koraiensis and preparation method thereof |
-
2018
- 2018-12-28 CN CN201811619856.1A patent/CN111374290A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022135180A1 (en) * | 2020-12-23 | 2022-06-30 | 安琪酵母股份有限公司 | Deodorizing and freshening composition, preparation method therefor and use thereof |
| CN117617478A (en) * | 2023-11-13 | 2024-03-01 | 哈尔滨理工大学威海研究院 | Natural flavor enhancer for pinus koraiensis and preparation method thereof |
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Application publication date: 20200707 |