CN112544944A - Compound mushroom essence and preparation method thereof - Google Patents
Compound mushroom essence and preparation method thereof Download PDFInfo
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- CN112544944A CN112544944A CN202011307000.8A CN202011307000A CN112544944A CN 112544944 A CN112544944 A CN 112544944A CN 202011307000 A CN202011307000 A CN 202011307000A CN 112544944 A CN112544944 A CN 112544944A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 31
- 150000001875 compounds Chemical class 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 72
- 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 66
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 51
- 238000001035 drying Methods 0.000 claims abstract description 41
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 34
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000001816 cooling Methods 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 31
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
- 239000012138 yeast extract Substances 0.000 claims abstract description 28
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 25
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 24
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 23
- 229960003767 alanine Drugs 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 23
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 22
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 21
- 239000002773 nucleotide Substances 0.000 claims abstract description 20
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 20
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N D-alpha-Ala Natural products CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims abstract description 17
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000233866 Fungi Species 0.000 claims abstract description 17
- 239000004471 Glycine Substances 0.000 claims abstract description 17
- QNAYBMKLOCPYGJ-UWTATZPHSA-N L-Alanine Natural products C[C@@H](N)C(O)=O QNAYBMKLOCPYGJ-UWTATZPHSA-N 0.000 claims abstract description 17
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 17
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 17
- 229940100445 wheat starch Drugs 0.000 claims abstract description 17
- 238000005469 granulation Methods 0.000 claims abstract description 11
- 230000003179 granulation Effects 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000012257 stirred material Substances 0.000 claims abstract description 11
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 5
- 238000003756 stirring Methods 0.000 claims description 22
- 241000318836 Pleurotus nebrodensis Species 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 18
- 239000002131 composite material Substances 0.000 claims description 17
- FKGDSSDAWPLWAQ-UHFFFAOYSA-N butanedioic acid;sodium Chemical compound [Na].[Na].OC(=O)CCC(O)=O FKGDSSDAWPLWAQ-UHFFFAOYSA-N 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000007873 sieving Methods 0.000 claims description 8
- 235000006521 Pleurotus eryngii var ferulae Nutrition 0.000 claims description 2
- 244000088486 Pleurotus eryngii var. ferulae Species 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 28
- 235000019640 taste Nutrition 0.000 abstract description 19
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 abstract description 12
- 239000004278 EU approved seasoning Substances 0.000 abstract description 8
- 230000003139 buffering effect Effects 0.000 abstract description 4
- 238000012216 screening Methods 0.000 abstract description 3
- 230000000638 stimulation Effects 0.000 abstract description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 14
- 230000001276 controlling effect Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 8
- 235000004279 alanine Nutrition 0.000 description 6
- 239000007858 starting material Substances 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 241000222350 Pleurotus Species 0.000 description 3
- 108091028664 Ribonucleotide Proteins 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000002336 ribonucleotide Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229960004106 citric acid Drugs 0.000 description 2
- 235000013890 disodium inosinate Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000007794 irritation Effects 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 125000002652 ribonucleotide group Chemical group 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 108090000765 processed proteins & peptides Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a compound mushroom essence and a preparation method thereof, relating to the technical field of seasonings and comprising the following components in parts by weight: edible salt, sodium glutamate, wheat starch, white granulated sugar, edible fungus powder, hydrolyzed plant protein, yeast extract, disodium flavour development nucleotide, citric acid, L-alanine, glycerol, disodium succinate, glycine, silicon dioxide and mushroom essence are placed in a mixer to be mixed to obtain a first mixture; crushing the first mixture in a crusher to obtain a second mixture; the second mixture is humidified and stirred, then the stirred materials are used for granulation in a special granulator, the granulated materials are placed in a dryer for drying and cooling, the cooled materials are placed on the surface of a vibrating screen for screening, and the disodium succinate has a buffering effect in the solution, so that the food can be prevented from souring, the stimulation of other seasonings can be relieved, and the delicious taste is generated.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a compound mushroom essence and a preparation method thereof.
Background
People eat food as days, and with the increasing improvement of living standard of people, how to eat well and eat is a consumption idea pursued by contemporary people. The delicious seasoning is an essential part of modern diet, and can be seen everywhere in common people kitchens and various restaurant restaurants, so that dishes are more delicious and delicious, and the appetite is promoted; the product contains no animal components, no monosodium glutamate, and has no influence on original color and flavor of dish, and no dryness after eating, and can be used to replace chicken essence and monosodium glutamate.
The existing mushroom essence has single raw material and relatively monotonous flavor, does not have the taste of the unique compound mushroom essence, and cannot fully present the full-bodied, fresh and fragrant flavor. With the increasing living standard, people are pursuing more and more foods with richer mouthfeel and more unique flavor, and the current seasonings such as the mushroom essence cannot meet the increasing requirements of people for a while.
Disclosure of Invention
The invention aims to provide a compound mushroom essence and a preparation method thereof, and aims to solve the problems that the existing mushroom essence in the background art is single in raw material, relatively monotonous in flavor, free of the taste of unique compound mushroom essence and incapable of fully presenting rich, fresh and fragrant flavor.
In order to achieve the purpose, the invention provides the following technical scheme:
the composite mushroom essence comprises the following components in parts by weight: 2-9 parts of edible salt, 3-11 parts of sodium glutamate, 10-25 parts of wheat starch, 8-18 parts of white granulated sugar, 5-11 parts of edible fungus powder, 3-9 parts of hydrolyzed plant protein, 1-7 parts of yeast extract, 0.5-3 parts of flavour development nucleotide disodium, 1-3.5 parts of citric acid, 0.5-1.7 parts of L-alanine, 1.2-2.5 parts of glycerol, 0.3-1.8 parts of succinic acid disodium, 4-12 parts of glycine, 0.1-0.6 part of silicon dioxide and 2-8 parts of mushroom essence;
as a further scheme of the invention: the composition comprises the following components in parts by weight: 4-8 parts of edible salt, 5-9 parts of sodium glutamate, 12-20 parts of wheat starch, 10-15 parts of white granulated sugar, 6-10 parts of edible fungus powder, 4-7 parts of hydrolyzed plant protein, 2-6 parts of yeast extract, 1-2 parts of flavour development nucleotide disodium, 2-3 parts of citric acid, 1-1.5 parts of L-alanine, 1.6-2.1 parts of glycerol, 0.6-1.2 parts of succinic acid disodium, 5-11 parts of glycine, 0.2-4 parts of silicon dioxide and 4-7 parts of mushroom essence;
as a further scheme of the invention: the composition comprises the following components in parts by weight: 6 parts of edible salt, 7 parts of sodium glutamate, 16 parts of wheat starch, 12 parts of white granulated sugar, 8 parts of edible fungus powder, 6 parts of hydrolyzed plant protein, 4 parts of yeast extract, 1.5 parts of flavour development nucleotide disodium, 2.5 parts of citric acid, 1.2 parts of L-alanine, 1.8 parts of glycerol, 1 part of succinic acid disodium, 8 parts of glycine, 0.3 part of silicon dioxide and 6 parts of mushroom essence;
the preparation method of the compound pleurotus nebrodensis essence comprises the following steps:
1) taking 6 parts of table salt, 7 parts of sodium glutamate, 16 parts of wheat starch, 12 parts of white granulated sugar, 8 parts of edible fungus powder, 6 parts of hydrolyzed plant protein, 4 parts of yeast extract, 1.5 parts of flavour development nucleotide disodium, 2.5 parts of citric acid, 1.2 parts of L-alanine, 1.8 parts of glycerol, 1 part of succinic acid disodium, 8 parts of glycine, 0.8 part of silicon dioxide and 6 parts of mushroom essence, and putting the raw materials into a mixer for mixing to obtain a first mixture;
2) putting the first mixture obtained in the step 1) into a crusher for crushing, and crushing the product into 80-100 meshes to obtain a second mixture;
3) humidifying and stirring the second mixture crushed in the step 2), then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, screening the cooled material on the surface of a vibrating screen, and subpackaging and sealing to obtain the composite pleurotus ferulae essence seasoning;
as a further scheme of the invention: according to the operation step in the step 3), the stirring machine stirs the mixture at the rotation speed of 1300-1500r/min for 20-40 min.
As a further scheme of the invention: according to the operation steps in the step 3), the temperature in the drying box is controlled to be 110-.
As a further scheme of the invention: the cooling temperature in the cooler is controlled at 80-90 deg.C in the first section, 90-100 deg.C in the second section, 85-95 deg.C in the third section, and 60-70 deg.C in the fourth section.
As a further scheme of the invention: the drying time of the drying box is more than 3min, and the moisture is controlled below 5%.
As a further scheme of the invention: the cooling temperature of the cooler is 20-40 min.
The composite pleurotus geesteranus essence seasoning provided by the invention takes common plants and food additives as raw materials, and gives full play to the freshness, mineral substances and trace elements of all components;
sodium glutamate is a delicious agent which is widely applied at home and abroad, can enhance the taste development effect when coexisting with salt, and has synergistic effect when used together with disodium ribonucleotide.
The hydrolyzed vegetable protein has the effects of increasing freshness and fragrance and endowing the food with mellow taste, has synergistic effect when being mixed with flavoring agents such as nucleotide and the like, has the functions of light salt and covering peculiar smell, and can enhance the taste and mouthfeel and improve the product quality by adding a little during seasoning. The taste is extremely delicious, the aftertaste is long, the amino acid content is high, and the food contains rich amino acid, peptide compounds, organic acid, trace elements, nucleotide, inorganic salt, carbohydrate and the like. The food can strengthen the nutrient components and the delicious feeling of the food, has the function of covering peculiar smell, is not afraid of high-temperature steaming and boiling, keeps the original flavor after being cooled, is suitable for microwave food, frozen and refrigerated food, fried food, high-temperature cans and the like, and is suitable for the strict requirements of modern food processing. Stable quality and wide application range.
The yeast extract has rich nutrition and good processing performance, so that the yeast extract can effectively enhance the freshness, the deliciousness and the mellow feeling of a product, simultaneously relieve the salty taste and the sour taste of the product, cover the peculiar smell and the like in some food processing industries, and is better applied to many food processing industries.
The citric acid has chelating effect and pH value regulating effect, and can increase antioxidant performance, inhibit enzyme activity and prolong food shelf life in food processing.
The alanine can obviously improve the utilization rate of protein in food and beverage, and can be directly absorbed by cells, so that the fatigue can be quickly recovered after drinking, the spirit can be stimulated, the taste of the artificial synthetic sweetener can be improved, the sweetness can be enhanced, and the dosage can be reduced. 1-10% of alanine is added into the compound sweetener, so that the sweetness can be improved, the sweet taste is soft like a natural sweetener, and the taste can be improved.
The disodium succinate is disodium succinate salt, has no volatility, is strong base and weak acid salt, and has buffering effect in solution, so that the disodium succinate can prevent food from souring, can relieve the stimulation of other seasonings, and can generate delicious taste.
The invention adds the sodium glutamate, ribonucleotide, sodium inosinate and other nucleic acid seasonings into the raw materials to prepare the compound seasoning, thereby improving the effect; the hydrolyzed vegetable protein has the effects of increasing freshness and fragrance and endowing the food with mellow taste, has the synergistic effect when being mixed with the flavor enhancers such as nucleotide and the like, has the functions of light salt and covering peculiar smell, and can enhance the taste and mouthfeel by adding a little during seasoning, thereby improving the product quality; the yeast extract has rich nutrition and good processing performance, so that the yeast extract can effectively enhance the freshness, the deliciousness and the mellow feeling of a product, simultaneously relieve the salty taste and the sour taste of the product, cover up peculiar smell and the like in some food processing; the citric acid has the characteristics of chelating action and pH value adjustment, so that the performance of an antioxidant can be increased, the enzyme activity can be inhibited, and the food storage life can be prolonged in the food processing; the alanine can obviously improve the utilization rate of protein in food and beverage, and has the characteristic of being directly absorbed by cells; disodium succinate has buffering effect in solution, so that it can prevent food from souring, and relieve irritation of other flavoring agents to produce delicious taste.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
According to the invention, sodium glutamate, hydrolyzed vegetable protein, yeast extract, citric acid, alanine and disodium succinate are added into the raw materials at the same time, and the sodium glutamate, ribonucleotide, sodium inosinate and other nucleic acid seasonings are prepared into the compound seasoning, so that the effect is improved; the hydrolyzed vegetable protein has the effects of increasing freshness and fragrance and endowing the food with mellow taste; the yeast extract has rich nutrition and good processing performance; the citric acid has the characteristics of chelating action and pH value adjustment, so that the performance of an antioxidant can be increased, the enzyme activity can be inhibited, and the food storage life can be prolonged in the food processing; alanine can significantly improve the protein utilization in food and beverages; disodium succinate has buffering effect in solution, so that it can prevent food from souring, and relieve irritation of other flavoring agents to produce delicious taste.
Example 1
Taking 2 parts of table salt, 3 parts of sodium glutamate, 10 parts of wheat starch, 8 parts of white granulated sugar, 5 parts of edible fungus powder, 3 parts of hydrolyzed plant protein, 1 part of yeast extract, 0.5 part of flavour development nucleotide disodium, 1 part of citric acid, 0.5 part of L-alanine, 1.2 parts of glycerol, 0.3 part of succinic acid disodium, 4 parts of glycine, 0.1 part of silicon dioxide and 2 parts of mushroom essence, and putting the raw materials into a mixer for mixing to obtain a first mixture; putting the first mixture into a crusher to be crushed, and crushing the product into 80 meshes to obtain a second mixture; humidifying and stirring the crushed second mixture, stirring the mixture by a stirrer at the rotating speed of 1300r/min for 20min, then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, sieving the cooled material on the surface of a vibrating screen, subpackaging and sealing to obtain the composite pleurotus nebrodensis essence seasoning, heating the mixture in a drying box to control the temperature of 110 ℃ in a first section, 95 ℃ in a second section, 100 ℃ in a third section, 80 ℃ in the cooler, 90 ℃ in the second section, 85 ℃ in the third section, 60 ℃ in a fourth section, drying the mixture in the drying box for more than 3min, controlling the water content to be less than 5 percent, and controlling the cooling temperature of the cooler to be 20 min.
Example 2
Taking 4 parts of table salt, 5 parts of sodium glutamate, 12 parts of wheat starch, 10 parts of white granulated sugar, 7 parts of edible fungus powder, 5 parts of hydrolyzed plant protein, 2 parts of yeast extract, 1 part of flavour development nucleotide disodium, 1.5 parts of citric acid, 1 part of L-alanine, 1.5 parts of glycerol, 0.5 part of succinic acid disodium, 6 parts of glycine, 0.2 part of silicon dioxide and 4 parts of mushroom essence, and putting the raw materials into a mixer for mixing to obtain a first mixture; putting the first mixture into a crusher to be crushed, and crushing the product into 85 meshes to obtain a second mixture; humidifying and stirring the crushed second mixture, stirring the mixture by a stirrer at the rotating speed of 1350r/min for 25min, then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, screening the cooled material on the surface of a vibrating screen, subpackaging and sealing to obtain the composite pleurotus nebrodensis essence seasoning, heating the mixture in a drying box to control the temperature of 115 ℃ in a first section, 100 ℃ in a second section, 105 ℃ in a third section, 85 ℃ in a cooling machine, 95 ℃ in a second section, 90 ℃ in a third section and 65 ℃ in a fourth section, drying the mixture in the drying box for more than 3min, controlling the water content to be less than 5 percent, and cooling the mixture in the cooler for 25 min.
Example 3
Taking 5 parts of table salt, 6 parts of sodium glutamate, 15 parts of wheat starch, 11 parts of white granulated sugar, 9 parts of edible fungus powder, 6 parts of hydrolyzed plant protein, 4 parts of yeast extract, 1.5 parts of flavour development nucleotide disodium, 2 parts of citric acid, 1.2 parts of L-alanine, 1.8 parts of glycerol, 0.8 part of succinic acid disodium, 8 parts of glycine, 0.3 part of silicon dioxide and 5 parts of mushroom essence, and putting the raw materials into a mixer for mixing to obtain a first mixture; putting the first mixture into a crusher to be crushed, and crushing the product into 90 meshes to obtain a second mixture; humidifying and stirring the crushed second mixture, stirring the mixture by a stirrer at the rotating speed of 1400r/min for 30min, then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, sieving the cooled material on the surface of a vibrating screen, subpackaging and sealing to obtain the composite pleurotus nebrodensis essence seasoning, heating the mixture in a drying box to control the temperature of a first section to be 115 ℃, a second section to be 100 ℃, a third section to be 105 ℃, cooling the mixture in the cooler to control the temperature of the first section to be 85 ℃, the second section to be 95 ℃, the third section to be 90 ℃, the fourth section to be 65 ℃, drying the mixture in the drying box for more than 3min, controlling the water content to be less than 5%, and controlling the cooling temperature of the cooler to be 30 min.
Example 4
Taking 6 parts of table salt, 7 parts of sodium glutamate, 16 parts of wheat starch, 12 parts of white granulated sugar, 8 parts of edible fungus powder, 6 parts of hydrolyzed plant protein, 4 parts of yeast extract, 1.5 parts of flavour development nucleotide disodium, 2.5 parts of citric acid, 1.2 parts of L-alanine, 1.8 parts of glycerol, 1 part of succinic acid disodium, 8 parts of glycine, 0.3 part of silicon dioxide and 6 parts of mushroom essence, and putting the raw materials into a mixer for mixing to obtain a first mixture; putting the first mixture into a crusher to be crushed, and crushing the product into 95 meshes to obtain a second mixture; humidifying and stirring the crushed second mixture, stirring the mixture by a stirrer at the rotating speed of 1450r/min for 35min, then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, sieving the cooled material on the surface of a vibrating screen, subpackaging and sealing to obtain the composite pleurotus nebrodensis essence seasoning, heating the mixture in a drying box to control the temperature of 120 ℃ in a first section, 105 ℃ in a second section, 110 ℃ in a third section, 90 ℃ in the cooler, 100 ℃ in the second section, 95 ℃ in the third section and 70 ℃ in a fourth section, drying the mixture in the drying box for more than 3min, controlling the water content to be less than 5 percent, and controlling the cooling temperature of the cooler to be 35 min.
Example 5
Taking 8 parts of table salt, 10 parts of sodium glutamate, 21 parts of wheat starch, 15 parts of white granulated sugar, 10 parts of edible fungus powder, 8 parts of hydrolyzed plant protein, 6 parts of yeast extract, 2 parts of flavour development nucleotide disodium, 3 parts of citric acid, 1.5 parts of L-alanine, 2 parts of glycerol, 1.4 parts of succinic acid disodium, 10 parts of glycine, 0.5 part of silicon dioxide and 7 parts of mushroom essence, and putting the raw materials into a mixer for mixing to obtain a first mixture; putting the first mixture into a crusher to be crushed, and crushing the product into 95 meshes to obtain a second mixture; humidifying and stirring the crushed second mixture, stirring the mixture by a stirrer at the rotating speed of 1500r/min for 35min, then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, sieving the cooled material on the surface of a vibrating screen, subpackaging and sealing to obtain the composite pleurotus nebrodensis essence seasoning, heating in a drying box to control the temperature of a first section to be 120 ℃, a second section to be 105 ℃, a third section to be 110 ℃, cooling in the cooler to control the temperature of the first section to be 90 ℃, the second section to be 100 ℃, the third section to be 95 ℃, the fourth section to be 70 ℃, drying time of the drying box to be more than 3min, water content to be less than 5%, and cooling temperature of the cooler to be 40 min.
Example 6
Taking 9 parts of table salt, 10 parts of sodium glutamate, 21 parts of wheat starch, 15 parts of white granulated sugar, 10 parts of edible fungus powder, 8 parts of hydrolyzed plant protein, 6 parts of yeast extract, 2 parts of flavour development nucleotide disodium, 3 parts of citric acid, 1.5 parts of L-alanine, 2 parts of glycerol, 1.4 parts of succinic acid disodium, 10 parts of glycine, 0.5 part of silicon dioxide and 7 parts of mushroom essence, and placing the raw materials in a mixer for mixing to obtain a first mixture; putting the first mixture into a crusher to be crushed, and crushing the product into 95 meshes to obtain a second mixture; humidifying and stirring the crushed second mixture, stirring the mixture by a stirrer at the rotating speed of 1500r/min for 35min, then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, sieving the cooled material on the surface of a vibrating screen, subpackaging and sealing to obtain the composite pleurotus nebrodensis essence seasoning, heating in a drying box to control the temperature of a first section to be 120 ℃, a second section to be 105 ℃, a third section to be 110 ℃, cooling in the cooler to control the temperature of the first section to be 90 ℃, the second section to be 100 ℃, the third section to be 95 ℃, the fourth section to be 70 ℃, drying time of the drying box to be more than 3min, water content to be less than 5%, and cooling temperature of the cooler to be 40 min.
Example 7
Taking 5 parts of table salt, 6 parts of sodium glutamate, 15 parts of wheat starch, 11 parts of white granulated sugar, 9 parts of edible fungus powder, 6 parts of hydrolyzed plant protein, 4 parts of yeast extract, 1.5 parts of flavour development nucleotide disodium, 2 parts of citric acid, 1.2 parts of L-alanine, 1.8 parts of glycerol, 0.8 part of succinic acid disodium, 8 parts of glycine, 0.3 part of silicon dioxide and 5 parts of mushroom essence, and putting the raw materials into a mixer for mixing to obtain a first mixture; putting the first mixture into a crusher to be crushed, and crushing the product into 85 meshes to obtain a second mixture; humidifying and stirring the crushed second mixture, stirring the mixture by a stirrer at the rotating speed of 1350r/min for 25min, then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, sieving the cooled material on the surface of a vibrating screen, subpackaging and sealing to obtain the composite pleurotus nebrodensis essence seasoning, heating the mixture in a drying box to control the temperature of 115 ℃ in a first section, 100 ℃ in a second section, 105 ℃ in a third section, 85 ℃ in a cooling machine, 95 ℃ in a second section, 90 ℃ in a third section and 65 ℃ in a fourth section, drying the mixture in the drying box for more than 3min, controlling the water content to be less than 5 percent, and cooling the mixture in the cooler for 30 min.
Example 8
Taking 2 parts of table salt, 3 parts of sodium glutamate, 10 parts of wheat starch, 8 parts of white granulated sugar, 5 parts of edible fungus powder, 3 parts of hydrolyzed plant protein, 1 part of yeast extract, 0.5 part of flavour development nucleotide disodium, 1 part of citric acid, 0.5 part of L-alanine, 1.2 parts of glycerol, 0.3 part of succinic acid disodium, 4 parts of glycine, 0.1 part of silicon dioxide and 2 parts of mushroom essence, and putting the raw materials into a mixer for mixing to obtain a first mixture; putting the first mixture into a crusher to be crushed, and crushing the product into 80 meshes to obtain a second mixture; humidifying and stirring the crushed second mixture, stirring the mixture by a stirrer at the rotating speed of 1300r/min for 20min, then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, sieving the cooled material on the surface of a vibrating screen, subpackaging and sealing to obtain the composite pleurotus nebrodensis essence seasoning, heating the mixture in a drying box to control the temperature of a first section to be 110 ℃, a second section to be 95 ℃, a third section to be 100 ℃, cooling the mixture in the cooler to control the temperature of the first section to be 90 ℃, the second section to be 100 ℃, the third section to be 95 ℃, the fourth section to be 70 ℃, drying the mixture in the drying box for more than 3min, controlling the water content to be less than 5 percent, and controlling the cooling temperature of the cooler to be 40 min.
The experimental results are as follows: the aroma, base thickness, freshness, lingering sensation, and overall flavor harmony of the composite pleurotus geesteranus essence seasonings prepared in examples 1-8 were respectively scored according to statistics on the taste results of not less than 100 persons (score: 0-20), and the results were as follows:
TABLE 1
Comparative example 1
Comparative example 1 differs from example 4 in that the starting material does not contain hydrolyzed vegetable protein, and is otherwise the same as in example 6.
Comparative example 2
Comparative example 2 is the same as example 4 except that the yeast extract was not contained in the raw material.
Comparative example 3
Comparative example 3 differs from example 4 in that the starting material does not contain disodium succinate and is otherwise the same as example 4.
Comparative example 4
Comparative example 4 differs from example 4 in that the starting material does not contain hydrolyzed vegetable protein and yeast extract, and is otherwise the same as in example 4.
Comparative example 5
Comparative example 5 is the same as example 4 except that the yeast extract and disodium succinate are not contained in the raw material.
Comparative example 6
Comparative example 6 differs from example 4 in that the starting material does not contain hydrolyzed vegetable protein, yeast extract and disodium succinate, and is otherwise the same as in example 4.
According to statistics of taste results of not less than 100 persons, the aroma, the base taste thickness, the freshness, the continuous feeling and the overall flavor harmony of the composite pleurotus geesteranus essence seasoning prepared in the comparative examples 1-6 are respectively graded (score: 0-20 points), and the average value is obtained through data analysis, and the results are shown in the following table 2:
TABLE 2
In summary, as can be seen from table 2, in examples 1 to 6, by adding sodium glutamate, hydrolyzed vegetable protein, yeast extract, citric acid, alanine, and disodium succinate to the raw materials at the same time, the flavor, the base taste, the thickness, the freshness, the sense of lingering, and the overall flavor harmony of the composite pleurotus nebrodensis essence are better than those of the comparative examples 1 to 6, and the composite pleurotus nebrodensis essence has a good development prospect.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art.
Claims (10)
1. The composite mushroom essence comprises the following components in parts by weight: 2-9 parts of edible salt, 3-11 parts of sodium glutamate, 10-25 parts of wheat starch, 8-18 parts of white granulated sugar, 5-11 parts of edible fungus powder, 3-9 parts of hydrolyzed plant protein, 1-7 parts of yeast extract, 0.5-3 parts of flavour development nucleotide disodium, 1-3.5 parts of citric acid, 0.5-1.7 parts of L-alanine, 1.2-2.5 parts of glycerol, 0.3-1.8 parts of succinic acid disodium, 4-12 parts of glycine, 0.1-0.6 part of silicon dioxide and 2-8 parts of mushroom essence.
2. The compound pleurotus nebrodensis essence according to claim 1 or 2, which is characterized by comprising the following components in parts by weight: 4-8 parts of edible salt, 5-9 parts of sodium glutamate, 12-20 parts of wheat starch, 10-15 parts of white granulated sugar, 6-10 parts of edible fungus powder, 4-7 parts of hydrolyzed plant protein, 2-6 parts of yeast extract, 1-2 parts of flavour development nucleotide disodium, 2-3 parts of citric acid, 1-1.5 parts of L-alanine, 1.6-2.1 parts of glycerol, 0.6-1.2 parts of succinic acid disodium, 5-11 parts of glycine, 0.2-4 parts of silicon dioxide and 4-7 parts of mushroom essence.
3. The compound pleurotus nebrodensis essence according to claim 2 is characterized by comprising the following components in parts by weight: 6 parts of edible salt, 7 parts of sodium glutamate, 16 parts of wheat starch, 12 parts of white granulated sugar, 8 parts of edible fungus powder, 6 parts of hydrolyzed plant protein, 4 parts of yeast extract, 1.5 parts of flavour development nucleotide disodium, 2.5 parts of citric acid, 1.2 parts of L-alanine, 1.8 parts of glycerol, 1 part of succinic acid disodium, 8 parts of glycine, 0.3 part of silicon dioxide and 6 parts of mushroom essence.
4. The preparation method of the compound pleurotus nebrodensis essence as claimed in any one of claims 1 to 3, comprising the following steps:
1) taking 6 parts of table salt, 7 parts of sodium glutamate, 16 parts of wheat starch, 12 parts of white granulated sugar, 8 parts of edible fungus powder, 6 parts of hydrolyzed plant protein, 4 parts of yeast extract, 1.5 parts of flavour development nucleotide disodium, 2.5 parts of citric acid, 1.2 parts of L-alanine, 1.8 parts of glycerol, 1 part of succinic acid disodium, 8 parts of glycine, 0.8 part of silicon dioxide and 6 parts of mushroom essence, and putting the raw materials into a mixer for mixing to obtain a first mixture;
2) putting the first mixture obtained in the step 1) into a crusher for crushing, and crushing the product into 80-100 meshes to obtain a second mixture;
3) humidifying and stirring the second mixture crushed in the step 2), then using the stirred material for granulation in a special granulator, drying the granulated material in a dryer, cooling the dried material in a cooler, sieving the cooled material on the surface of a vibrating screen, and subpackaging and sealing to obtain the composite pleurotus ferulae essence seasoning.
5. The method for preparing compound Baigu mushroom essence according to claim 4, wherein the stirring machine stirs the mixture at a rotation speed of 1300-1500r/min for 20-40 min.
6. The method for preparing compound Pleurotus nebrodensis essence as claimed in claim 5, wherein the temperature of the first section is controlled by heating in the drying oven at 120 ℃ in 110-.
7. The compound mushroom essence and the preparation method thereof according to claim 6, wherein a first section of cooling temperature control in a cooling machine is 80-90 ℃, a second section is 90-100 ℃, a third section is 85-95 ℃ and a fourth section is 60-70 ℃.
8. The preparation method of the compound pleurotus nebrodensis essence according to claim 7, wherein the drying time of the drying box is more than 3min, and the water content is controlled below 5%.
9. The preparation method of the compound pleurotus nebrodensis essence according to claim 8, wherein the cooling temperature of a cooling machine is 20-40 min.
10. The preparation method of the compound pleurotus nebrodensis essence as claimed in claim 9, wherein two layers of screens with different densities are mounted on the vibrating screen, and the materials are classified by the screens.
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| CN103859348A (en) * | 2012-12-07 | 2014-06-18 | 安琪酵母股份有限公司 | Mushroom flavoring product and preparation method thereof |
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