CN112971098A - Natural composite flavor enhancer and preparation method thereof - Google Patents
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- CN112971098A CN112971098A CN202110317377.XA CN202110317377A CN112971098A CN 112971098 A CN112971098 A CN 112971098A CN 202110317377 A CN202110317377 A CN 202110317377A CN 112971098 A CN112971098 A CN 112971098A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229930014626 natural product Natural products 0.000 claims abstract description 31
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
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Images
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
- A23L27/10—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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of food additives, in particular to a natural compound flavor enhancer and a preparation method thereof. According to the application, the natural composite flavor enhancer is prepared by extracting the delicate flavor from food ingredients, and the strength of the delicate flavor is evaluated by an electronic tongue by taking sodium glutamate with the same concentration as a blank reference, so that the natural composite flavor enhancer and the preparation method thereof are developed. The flavor enhancer has the functions of enhancing freshness and seasoning, improving flavor and covering up peculiar smell, so that the flavor enhancer has potential application value in the fields of food, beverage and the like.
Description
Technical Field
The invention relates to the field of food additives, in particular to a natural compound flavor enhancer and a preparation method thereof.
Background
The delicate flavor is one of five human tastes, and besides the four tastes of sour, sweet, bitter and salty, people can feel the delicate flavor. The food is taken as a necessity meeting the nutritional requirements of human beings, and the sensory feeling brought to the human beings is one of important indexes for evaluating the quality of the food. In the past, it has been thought that umami taste does not belong to the basic taste, but is a comprehensive taste that is pleasant and increases appetite. Japanese scholars first isolated glutamic acid from kelp as early as 1908, suggesting the concept of umami taste, however, umami taste was not recognized as a basic taste, mainly referring to the taste of sodium glutamate, until the 80 s in the 20 th century. The currently known umami substances mainly comprise free amino acids and salts thereof, nucleotides and steroid-containing derivatives thereof, organic acids and salts thereof, organic bases, umami peptides and the like.
The discovery of umami receptors is relatively late. In 1996, Jodu ri et al discovered the first umami receptor, the glutamate metabotropic receptor (mGluR4), by reverse transcription PCR analysis and antigen-antibody detection, and further confirmed that it was specifically expressed in goblet and leaf taste bud cells. In 2000, the agonist of glutamate (L-AP4) was found by Au mond to activate only the mGluR4 type receptor, and again, it was determined that mGluR4 is the umami receptor. In 1999, american scientist hann discovered T1R1 and T1R2 receptors in the G protein-coupled receptor family, followed by T1R3 by research teams in japan and the usa. The study of the dimeric structure of T1R1/T1R3 as umami taste receptor was confirmed in mouse knockout experiments by the Margolske/Riba and the Margolskee group in 2003 in 2001, respectively.
The whole taste system from the umami receptors on the tongue, taste signal transduction pathways to the cerebral taste cortex and the like constitutes the physiological basis of umami perception and is responsible for processes such as umami recognition, taste signal generation, transduction and processing. The mammalian taste system is divided into 4 levels according to the order of taste perception: (1) tongue, taste epithelium and papillae; (2) taste bud and taste receptor cells; (3) a taste receptor; (4) afferent nerves and the cerebral taste cortex.
In China, the research on umami substances mostly stays in extracting and identifying the umami components from food, but the extraction of the umami in the food and the development of the umami in the food into a flavor additive capable of being added into the food are rarely reported. In addition, the umami taste is different from other 4 basic taste tastes, the umami substances have synergistic effect, the combination of two or more umami substances can increase the umami intensity, and the effect is higher than the umami intensity when the umami substances are used independently, namely, the synergistic effect exists among the umami substances. Along with the continuous progress of society and the continuous improvement of living standard, the requirements of people on seasonings are higher and higher, and the development of natural compound seasonings is more and more urgent.
The Japanese pumpkin has small fruit shape, high powder quality and good quality, and is deeply welcomed by the consumers; the raspberry is distributed in a large amount in China but is rarely known, and is only cultivated in a small amount in the northeast; the green beans are the alternative names of the soybeans and the peas, are one of the important grain crops in China, and have five thousand years of cultivation history; the lettuce is edible, delicious in taste and crisp in mouthfeel, and is a popular vegetable. The four foods have a longer catering history in northeast China, and investigation and research show that the added monosodium glutamate amount of the four foods in the cooking process is usually less than that of other dishes, but the four foods still can reach the delicate flavor level required by normal consumption. The natural composite flavor enhancer is prepared by extracting the delicate flavor from food ingredients, and has the functions of enhancing the freshness and seasoning, improving the flavor and covering the peculiar smell, so that the natural composite flavor enhancer has potential application value in the fields of food, beverage and the like.
Disclosure of Invention
The invention aims to develop a natural composite flavor enhancer and a preparation method thereof by extracting the flavor from food components to prepare the natural composite flavor enhancer, taking sodium glutamate with the same concentration as a blank control and evaluating the flavor intensity of the natural composite flavor enhancer through an electronic tongue.
In order to achieve the above purpose, the invention provides the following technical scheme:
a natural compound flavor enhancer comprises the following components in percentage by weight: 20-40 parts of lettuce extract, 40-65 parts of green bean extract, 20-50 parts of raspberry extract, 10-25 parts of Japanese pumpkin extract and 245 parts of water.
Preferably, the natural compound flavor enhancer is prepared from the following raw materials in percentage by weight: 20 parts of lettuce extract, 40 parts of green bean extract, 20 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
Preferably, the natural compound flavor enhancer is prepared from the following raw materials in percentage by weight: 30 parts of lettuce extract, 45 parts of green bean extract, 20 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
Preferably, the natural compound flavor enhancer is prepared from the following raw materials in percentage by weight: 35 parts of lettuce extract, 40 parts of green bean extract, 30 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
Preferably, the natural compound flavor enhancer is prepared from the following raw materials in percentage by weight: 40 parts of lettuce extract, 40 parts of green bean extract, 20 parts of raspberry extract, 15 parts of Japanese pumpkin extract and 245 parts of water.
Preferably, the natural compound flavor enhancer is prepared from the following raw materials in percentage by weight: 20 parts of lettuce extract, 45 parts of green bean extract, 30 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
A natural composite flavor enhancer and a preparation method thereof are characterized in that the method comprises the following steps: (1) mixing caulis et folium Lactucae Sativae extract, semen Phaseoli Radiati extract, Rubi fructus extract and Japanese pumpkin extract thoroughly; (2) pulverizing the uniformly mixed extract to obtain a 60-mesh powder with a passing rate higher than 90%; (3) adding the sieved extract into water, and dissolving completely and uniformly to obtain seasoning liquid for later use; (4) heating the seasoning liquid in the step (3) to 90 ℃, keeping the temperature for 45min, and then spraying powder by a powder spraying homogenizer, wherein the homogenizing pressure is 10-30Mpa, the air inlet temperature is 150 ℃, the air outlet temperature is 70-90 ℃, and the physicochemical frequency is 20-40 HZ; (5) preparing the sprayed natural composite flavor enhancer and sodium glutamate into solutions with the same concentration, and evaluating the flavor intensity of the natural composite flavor enhancer through an electronic tongue.
The powder spraying homogenizing pressure is 10-30 MPa.
The natural compound flavor enhancer is powdery or granular.
Drawings
FIG. 1 is a technical flow diagram of the present invention;
FIG. 2 is an electronic tongue evaluation radar chart.
Detailed Description
A natural compound flavor enhancer and a preparation method thereof are characterized in that the method comprises the following steps: (1) mixing caulis et folium Lactucae Sativae extract, semen Phaseoli Radiati extract, Rubi fructus extract and Japanese pumpkin extract thoroughly; (2) pulverizing the uniformly mixed extract to obtain a 60-mesh powder with a passing rate higher than 90%; (3) adding the sieved extract into water, and dissolving completely and uniformly to obtain seasoning liquid for later use; (4) heating the seasoning liquid in the step (3) to 90 ℃, keeping the temperature for 45min, and then spraying powder by a powder spraying homogenizer, wherein the homogenizing pressure is 10-30Mpa, the air inlet temperature is 150 ℃, the air outlet temperature is 70-90 ℃, and the physicochemical frequency is 20-40 HZ; (5) preparing the sprayed natural composite flavor enhancer and sodium glutamate into solutions with the same concentration, and evaluating the flavor intensity of the natural composite flavor enhancer through an electronic tongue.
The powder spraying homogenizing pressure is 10-30 MPa.
The natural compound flavor enhancer is powdery or granular.
Example 1
A natural compound flavor enhancer comprises the following components in percentage by weight: 20 parts of lettuce extract, 40 parts of green bean extract, 20 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
The preparation method of the natural compound flavor enhancer comprises the following steps:
(1) mixing caulis et folium Lactucae Sativae extract, semen Phaseoli Radiati extract, Rubi fructus extract and Japanese pumpkin extract thoroughly;
(2) pulverizing the uniformly mixed extract to obtain a 60-mesh powder with a passing rate higher than 90%;
(3) adding the sieved extract into water, and dissolving completely and uniformly to obtain seasoning liquid for later use;
(4) heating the seasoning liquid in the step (3) to 90 ℃, keeping the temperature for 45min, and then spraying powder by a powder spraying homogenizer, wherein the homogenizing pressure is 10Mpa, the air inlet temperature is 150 ℃, the air outlet temperature is 70-90 ℃, and the physical and chemical frequency is 20-40 HZ;
(5) preparing the sprayed natural composite flavor enhancer and sodium glutamate into solutions with the same concentration, and evaluating the flavor intensity of the natural composite flavor enhancer through an electronic tongue.
Example 2
A natural compound flavor enhancer comprises the following components in percentage by weight: 30 parts of lettuce extract, 45 parts of green bean extract, 20 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
The preparation method of the natural compound flavor enhancer comprises the following steps:
(1) mixing caulis et folium Lactucae Sativae extract, semen Phaseoli Radiati extract, Rubi fructus extract and Japanese pumpkin extract thoroughly;
(2) pulverizing the uniformly mixed extract to obtain a 60-mesh powder with a passing rate higher than 90%;
(3) adding the sieved extract into water, and dissolving completely and uniformly to obtain seasoning liquid for later use;
(4) heating the seasoning liquid in the step (3) to 90 ℃, keeping the temperature for 45min, and then spraying powder by a powder spraying homogenizer, wherein the homogenizing pressure is 15Mpa, the air inlet temperature is 150 ℃, the air outlet temperature is 70-90 ℃, and the materialization frequency is 20-40 HZ;
(5) preparing the sprayed natural composite flavor enhancer and sodium glutamate into solutions with the same concentration, and evaluating the flavor intensity of the natural composite flavor enhancer through an electronic tongue.
Example 3
A natural compound flavor enhancer comprises the following components in percentage by weight: 35 parts of lettuce extract, 40 parts of green bean extract, 30 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water
The preparation method of the natural compound flavor enhancer comprises the following steps:
(1) mixing caulis et folium Lactucae Sativae extract, semen Phaseoli Radiati extract, Rubi fructus extract and Japanese pumpkin extract thoroughly;
(2) pulverizing the uniformly mixed extract to obtain a 60-mesh powder with a passing rate higher than 90%;
(3) adding the sieved extract into water, and dissolving completely and uniformly to obtain seasoning liquid for later use;
(4) heating the seasoning liquid in the step (3) to 90 ℃, keeping the temperature for 45min, and then spraying powder by a powder spraying homogenizer, wherein the homogenizing pressure is 20Mpa, the air inlet temperature is 150 ℃, the air outlet temperature is 70-90 ℃, and the physical and chemical frequency is 20-40 HZ;
(5) preparing the sprayed natural composite flavor enhancer and sodium glutamate into solutions with the same concentration, and evaluating the flavor intensity of the natural composite flavor enhancer through an electronic tongue.
Example 4
A natural compound flavor enhancer comprises the following components in percentage by weight: 40 parts of lettuce extract, 40 parts of green bean extract, 20 parts of raspberry extract, 15 parts of Japanese pumpkin extract and 245 parts of water.
The preparation method of the natural compound flavor enhancer comprises the following steps:
(1) mixing caulis et folium Lactucae Sativae extract, semen Phaseoli Radiati extract, Rubi fructus extract and Japanese pumpkin extract thoroughly;
(2) pulverizing the uniformly mixed extract to obtain a 60-mesh powder with a passing rate higher than 90%;
(3) adding the sieved extract into water, and dissolving completely and uniformly to obtain seasoning liquid for later use;
(4) heating the seasoning liquid in the step (3) to 90 ℃, keeping the temperature for 45min, and then spraying powder by a powder spraying homogenizer, wherein the homogenizing pressure is 25Mpa, the air inlet temperature is 150 ℃, the air outlet temperature is 70-90 ℃, and the materialization frequency is 20-40 HZ;
(5) preparing the sprayed natural composite flavor enhancer and sodium glutamate into solutions with the same concentration, and evaluating the flavor intensity of the natural composite flavor enhancer through an electronic tongue.
Example 5
A natural compound flavor enhancer comprises the following components in percentage by weight: 20 parts of lettuce extract, 45 parts of green bean extract, 30 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
The preparation method of the natural compound flavor enhancer comprises the following steps:
(1) mixing caulis et folium Lactucae Sativae extract, semen Phaseoli Radiati extract, Rubi fructus extract and Japanese pumpkin extract thoroughly;
(2) pulverizing the uniformly mixed extract to obtain a 60-mesh powder with a passing rate higher than 90%;
(3) adding the sieved extract into water, and dissolving completely and uniformly to obtain seasoning liquid for later use;
(4) heating the seasoning liquid in the step (3) to 90 ℃, keeping the temperature for 45min, and then spraying powder by a powder spraying homogenizer, wherein the homogenizing pressure is 30Mpa, the air inlet temperature is 150 ℃, the air outlet temperature is 70-90 ℃, and the materialization frequency is 20-40 HZ;
(5) preparing the sprayed natural composite flavor enhancer and sodium glutamate into solutions with the same concentration, and evaluating the flavor intensity of the natural composite flavor enhancer through an electronic tongue.
Claims (9)
1. A natural compound flavor enhancer is characterized by comprising the following components in percentage by weight: 20-40 parts of lettuce extract, 40-65 parts of green bean extract, 20-50 parts of raspberry extract, 10-25 parts of Japanese pumpkin extract and 245 parts of water.
2. The natural compound flavor enhancer as claimed in claim 1, which comprises the following components in percentage by weight: 20 parts of lettuce extract, 40 parts of green bean extract, 20 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
3. The natural compound flavor enhancer as claimed in claim 1, which comprises the following components in percentage by weight: 30 parts of lettuce extract, 45 parts of green bean extract, 20 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
4. The natural compound flavor enhancer as claimed in claim 1, which comprises the following components in percentage by weight: 35 parts of lettuce extract, 40 parts of green bean extract, 30 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
5. The natural compound flavor enhancer as claimed in claim 1, which comprises the following components in percentage by weight: 40 parts of lettuce extract, 40 parts of green bean extract, 20 parts of raspberry extract, 15 parts of Japanese pumpkin extract and 245 parts of water.
6. The natural compound flavor enhancer as claimed in claim 1, which comprises the following components in percentage by weight: 20 parts of lettuce extract, 45 parts of green bean extract, 30 parts of raspberry extract, 10 parts of Japanese pumpkin extract and 245 parts of water.
7. A natural compounded flavor enhancer according to claims 1 to 6, characterized in that the method comprises the following steps: (1) mixing caulis et folium Lactucae Sativae extract, semen Phaseoli Radiati extract, Rubi fructus extract and Japanese pumpkin extract thoroughly; (2) pulverizing the uniformly mixed extract to obtain a 60-mesh powder with a passing rate higher than 90%; (3) adding the sieved extract into water, and dissolving completely and uniformly to obtain seasoning liquid for later use; (4) heating the seasoning liquid in the step (3) to 90 ℃, keeping the temperature for 45min, and then spraying powder by a powder spraying homogenizer, wherein the homogenizing pressure is 10-30Mpa, the air inlet temperature is 150 ℃, the air outlet temperature is 70-90 ℃, and the physicochemical frequency is 20-40 HZ; (5) preparing the sprayed natural composite flavor enhancer and sodium glutamate into solutions with the same concentration, and evaluating the flavor intensity of the natural composite flavor enhancer through an electronic tongue.
8. A natural compound flavor enhancer and its preparation method according to claims 1-7, characterized in that the spray powder homogeneous pressure is 10-30 MPa.
9. The natural compound flavor enhancer and the preparation method thereof according to claims 1 to 7, characterized in that the natural compound flavor enhancer is in powder or granule form.
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| JP2007166902A (en) * | 2003-06-12 | 2007-07-05 | Ajinomoto Co Inc | Method for producing seasoning |
| CN103355610A (en) * | 2012-04-06 | 2013-10-23 | 赵强 | Method for extracting lettuce nutriment |
| US20180303141A1 (en) * | 2015-06-24 | 2018-10-25 | Nestec S.A. | Flavor composition for food products |
| CN109793195A (en) * | 2017-11-17 | 2019-05-24 | 康鹏 | A kind of preparation process of natural herb fragrance modified additive |
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