CN113519813A - Composite delicate flavor particle seasoning and preparation method thereof - Google Patents
Composite delicate flavor particle seasoning and preparation method thereof Download PDFInfo
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- CN113519813A CN113519813A CN202110859452.5A CN202110859452A CN113519813A CN 113519813 A CN113519813 A CN 113519813A CN 202110859452 A CN202110859452 A CN 202110859452A CN 113519813 A CN113519813 A CN 113519813A
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- liquorice
- momordica grosvenori
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- 208000026435 phlegm Diseases 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002336 ribonucleotide Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000010415 tropism Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
Abstract
The invention relates to an edible composite delicate flavor particle condiment, in particular to a condiment which can make processed food and cooked dishes fresh, fragrant, delicious and good in taste and a preparation method thereof, wherein the condiment comprises the following steps: the composition is prepared from the following raw materials in parts by weight: 4 parts of momordica grosvenori, 2 parts of young seedling incense, 3 parts of liquorice, 2 parts of cassia bark, 12 parts of puffed corn flour, 2 parts of hydrolyzed vegetable protein powder, 2 parts of yeast extract, 2 parts of chicken powder, 1 part of beef powder, 5 parts of maltodextrin, 9 parts of rock candy, 16 parts of monosodium glutamate, 35 parts of salt, 22 parts of corn starch, 5 parts of water and 2 parts of flavor nucleotide disodium (I + G); the invention not only can make processed food and cooked dish fresh, fragrant and delicious, and have good taste, but also has the functions of enhancing nutrition and health care for human body. And the manufacturing method is simple and easy to implement and has low cost.
Description
Technical Field
The invention relates to a composite delicate flavor particle edible seasoning, in particular to a seasoning which can make processed food and cooked dishes fresh, fragrant, delicious and good in taste and a preparation method thereof.
Background
With the continuous improvement of the living standard of people, people not only require high quality but also require fresh, fragrant and delicious food. At present, the compound seasoning eaten by people cannot meet the living needs of people.
Disclosure of Invention
The invention aims to overcome the defects in the prior condiment production technology, and process the composite granular condiment which is fresh, fragrant, delicious and good in taste and has the functions of enhancing nutrition and health care for human bodies and the preparation method thereof;
the method is realized by the following raw materials in parts by weight: 4 parts of momordica grosvenori, 2 parts of fennel, 3 parts of liquorice, 2 parts of cassia bark, 12 parts of puffed corn flour, 2 parts of hydrolyzed vegetable protein powder, 2 parts of yeast extract, 6 parts of maltodextrin, 2 parts of chicken powder, 1 part of beef powder, 9 parts of rock candy, 16 parts of monosodium glutamate, 35 parts of salt, 22 parts of corn starch and 2 parts of flavor nucleotide disodium (I + G).
The preparation method of the compound delicate flavor seasoning comprises the following steps:
firstly, screening the momordica grosvenori, the fennel, the liquorice and the cinnamon respectively, removing impurities, and then cleaning respectively to be used as standby raw materials.
Secondly, drying the standby raw materials in the first step at 75 ℃ for 35 minutes until the raw materials emit fragrance;
thirdly, mixing the salt and water uniformly;
and fourthly, respectively crushing the dried raw materials in the first step to 80 meshes.
Fifthly, respectively crushing the puffed corn flour, the rock candy and the monosodium glutamate which are composed in parts by weight to 80 meshes;
sixthly, uniformly mixing the raw materials in the third step, the fourth step and the fifth step;
and seventhly, feeding the raw materials in the sixth step into a powder granulator for granulation, putting the granulated raw materials into a stainless steel disc, and putting the stainless steel disc on a frame vehicle into a hot air circulation oven for drying. The drying temperature is 75 ℃, and the drying time is 2 hours;
eighthly, packaging the raw materials in the seventh step after cooling and autoclaving.
And ninthly, the packaging specification in the step eight is 100 g.
The nature, taste and nutritive value of the composite delicate flavor particle condiment of the invention are as follows:
1. rock sugar: sweet taste, neutral nature, entering lung and spleen channels, has the effects of promoting the production of body fluid, moistening lung, clearing away heat and toxic materials, relieving cough, reducing sputum, relieving sore throat and descending turbid.
2. Monosodium glutamate: its main components are sodium glutamate and small amount of edible salt, water, fat, sugar and ferrophosphorus. The glutamate forms glutamic acid under the action of gastric acid, is the basic unit of protein, and can participate in human metabolism, improve and maintain brain function. According to the research, the monosodium glutamate has mild and sour taste. Has effects in tonifying body, stimulating appetite, and promoting digestion.
3. Salt: has effects in clearing away water, cooling blood, and removing toxic materials. Nature, flavor and meridian tropism; salty taste and cold nature. It enters stomach, kidney, large and small intestine meridians. The functional indications are as follows: vomiting promoting, clearing pathogenic fire, cooling blood, removing toxic substance, softening hard mass, killing parasite, and relieving itching.
4. Maltodextrin, 2: quick dissolving, acid resistance and salt resistance. Low sweetness, good fluidity and capability of preventing crystallization. Can improve taste and texture in food and seasoning. Contains more malto-oligosaccharide, and is helpful for regulating intestinal colony and inhibiting putrefying bacteria.
5. Beef powder: the beef is rich in nutritional ingredients such as protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and the like, and is a food with high protein and low fat nutritional ingredients which are easy to digest and absorb by human bodies.
6. Chicken powder: the chicken contains protein, carbohydrate, calcium, phosphorus, ferrum, vitamin B1, vitamin B2, nicotinic acid, vitamin A, vitamin C, vitamin E, and other nutritional components, and has effects of warming middle warmer, relieving qi overflow, replenishing essence, and adding marrow.
7. Yeast extract (B): contains more than 20 kinds of amino acids and polypeptides, and also contains various effective components such as nucleotide, vitamin, organic acid and mineral matter. The yeast extract is a good food seasoning with three functions of nutrition, seasoning and health care.
8. Hydrolyzing vegetable protein powder: contains leucine, arginine, glutamine and asparagine, and is a seasoning base material which can well enhance the natural flavor of foods and seasonings.
9. Puffing corn flour: the corn is rich in nutrition, contains protein, fat, sugar, various vitamins and minerals, especially abundant trace elements such as magnesium, selenium and the like, and has comprehensive anticancer and antiaging effects.
The fragrance of the corn is enhanced after the corn is puffed, benzyl alcohol can be used as a main material, balanced and coordinated 2-ethyl alcohol, benzaldehyde, 5-methyl furfural, isovaleraldehyde, 2-nonanone, 2-methylpyrazine, 2, 3, 5-trimethylpyrazine, 2-acetyl thiazole, r-nonalactone and the like are used as auxiliary materials, and the characteristic fragrance is presented; the essence and the maltol are used for highlighting the swelling smell and balancing the whole-gas fragrance.
10. Flavour nucleotide disodium (I + G): the nucleotide flavor enhancer is produced by a biosynthesis technology, the flavor development effect of the monosodium glutamate is obviously improved as long as the nucleotide flavor enhancer occupies a small proportion in the monosodium glutamate, the flavor time can be prolonged in flavor feeling time, and sour and bitter tastes are inhibited, so that the food is more delicious, and the effect which cannot be achieved by any single flavor enhancer is achieved.
11. Momordica grosvenori: the sweetness of the strong sweet substance containing 1% triterpenoid glycosides S-5 is 300 times of that of sucrose, is more than that of stevioside (the sweetness is 150 times of that of sucrose 100) and glycyrrhizin (the sweetness is 50 times of that of sucrose), has no bitter peculiar smell of stevioside, has sweet and pure taste, no peculiar smell, strong aftertaste, good heat stability and stability in 100 ℃ aqueous solution, and is not damaged after being continuously heated for more than 12 hours at 120 ℃. Belongs to non-fermented material, and is favorable for processing and storage. The main effect of momordica grosvenori on various diseases is that momordica grosvenori contains a strong sweet substance (also called momordica grosvenori glycoside) which is 300 times sweeter than sucrose. The vitamin C content is very rich. Contains oleic acid and linoleic acid components ideal for treating coronary heart disease and preventing angiosclerosis. The momordica grosvenori contains seventeen kinds of amino acids and sixteen kinds of inorganic trace elements such as selenium. Modern medicine proves that selenium has curative effect on coronary heart disease, aging and cancer.
12. Fennel: pungent and warm in property, regulating qi-flowing and harmonizing stomach, dispelling cold and relieving pain.
13. Licorice root: sweet and neutral, tonifying middle-jiao and Qi, purging fire and relieving fatigue, moistening lung and eliminating phlegm, and relieving the property of the medicine.
14. Cassia bark: warm kidney and strengthen yang, warm and dredge meridians.
15. Corn starch: contains protein, fat, carbohydrate and other nutrients essential to human body, and is also common material for food and seasoning.
The invention has the advantages that:
firstly, because the invention adopts the grosvenor momordica fruit, the fennel, the liquorice, the cassia bark, the puffed corn flour, the hydrolyzed vegetable protein powder, the yeast extract, the chicken powder, the beef powder, the maltodextrin, the rock candy, the monosodium glutamate, the salt, the corn starch and the flavour nucleotide disodium (I + G) as the raw materials, the invention not only can lead the processed food and the cooked dish to be fresh, fragrant and delicious, but also has good taste and the functions of improving nutrition and health care for human bodies.
Secondly, the invention has rich raw materials, simple and easy preparation method and low cost.
Detailed Description
The invention comprises the following raw materials in parts: 4 parts of momordica grosvenori, 2 parts of fennel, 3 parts of liquorice, 2 parts of cassia bark, 10 parts of puffed corn flour, 2 parts of hydrolyzed vegetable protein powder, 2 parts of yeast extract, 2 parts of chicken powder, 1 part of beef powder, 7 parts of maltodextrin, 9 parts of rock candy, 16 parts of monosodium glutamate, 35 parts of salt, 22 parts of starch, 5 parts of water and 1 part of flavor nucleotide disodium (I + G).
The preparation method of the composite delicate flavor particle condiment comprises the following steps:
firstly, screening the momordica grosvenori, the fennel, the liquorice and the cinnamon respectively, removing impurities, cleaning the momordica grosvenori, the fennel, the liquorice and the cinnamon respectively, and cleaning the standby raw materials.
And secondly, drying the various standby raw materials with the impurities removed in the step one at 75 ℃ for 35 minutes until the raw materials emit fragrance.
And thirdly, respectively crushing the various dried standby raw materials in the second step to obtain the crushing fineness of 80 meshes.
Fourthly, respectively crushing the rock candy, the puffed corn flour and the monosodium glutamate to 80 meshes as standby raw materials;
fifthly, mixing the salt and the water uniformly;
sixthly, uniformly mixing the hydrolyzed vegetable protein powder, the yeast extract, the chicken powder, the beef powder, the maltodextrin, the starch, the sodium ribonucleotide (I + G) and the raw materials in the second step, the third step, the fourth step and the fifth step;
seventhly, feeding the uniformly mixed raw materials in the sixth step into a powder granulator for granulation;
eighthly, uniformly putting the raw materials which are prepared into particles in the step into a stainless steel plate with the thickness of 2 cm, and then putting the plate on a rack vehicle;
ninth, the rack vehicle is sent into a hot air circulation oven to be dried, the drying temperature is 75 ℃, and the drying time is 2 hours;
tenthly, packaging the raw materials in the ninth step after cooling and high-pressure sterilization;
eleven, packaging the raw materials in the step ten into 100 g;
twelfth, packaging the raw materials in the eleventh step into 200 g;
example 1
A composite delicate flavor particle condiment is composed of the following raw materials by weight: 2 parts of hydrolyzed vegetable protein powder, 4 parts of momordica grosvenori, 2 parts of fennel, 2 parts of yeast extract, 2 parts of chicken powder, 1 part of beef powder, 5 parts of maltodextrin, 9 parts of rock candy, 16 parts of monosodium glutamate, 35 parts of salt, 22 parts of starch, 5 parts of water and 2 parts of flavor nucleotide disodium (I + G).
The preparation method comprises the following steps:
firstly, screening the momordica grosvenori, the fennel, the liquorice and the cinnamon respectively, removing impurities, cleaning respectively, and using the cleaned momordica grosvenori, the fennel, the liquorice and the cinnamon as standby raw materials;
mixing the above salt and water;
thirdly, drying the various standby raw materials in the first step at the drying temperature of 75 ℃ for 35 minutes until fragrance is given out;
fourthly, the raw materials in the third step are crushed into 80 meshes;
fifthly, crushing the rock candy, the puffed corn flour and the monosodium glutamate in the steps to 80 meshes;
sixthly, uniformly mixing the hydrolyzed vegetable protein powder, the yeast extract, the chicken powder, the beef powder, the maltodextrin, the starch and the flavor nucleotide disodium (I + G);
seventhly, uniformly mixing the raw materials in the step six with the raw materials in the step four, the step five and the step six for granulation;
eighthly, feeding the raw materials in the seventh step into a powder granulator for granulation;
ninth, the particles prepared in the eighth step are placed in a stainless steel plate, the thickness of the particles is 2 cm, and the plate is placed on a rack vehicle;
tentatively, conveying the rack vehicle into a hot air circulation oven for drying, wherein the drying temperature is 75 ℃, and the drying time is 2 hours;
eleven, cooling the ten raw materials, sterilizing at high pressure, and packaging, wherein the packaging specification is 100 g per bag;
example 2
A compound delicate flavor granular condiment is composed of the following raw materials by weight kilogram; 8 kilograms of momordica grosvenori, 2 kilograms of fennel, 3 kilograms of liquorice, 2 kilograms of cassia bark, 10 kilograms of puffed corn flour, 2 kilograms of hydrolyzed vegetable protein powder, 2 kilograms of yeast extract, 2 kilograms of chicken powder, 1 kilogram of beef powder, 7 kilograms of maltodextrin, 9 kilograms of rock candy, 16 kilograms of monosodium glutamate, 35 kilograms of salt, 22 kilograms of starch, 5 kilograms of water and 1 kilogram of flavor nucleotide disodium (I + G);
the manufacturing method comprises the following steps:
firstly, screening the momordica grosvenori, the fennel, the liquorice and the cinnamon in the steps, removing impurities, cleaning the momordica grosvenori, the fennel, the liquorice and the cinnamon, and taking the cleaned momordica grosvenori, the fennel, the liquorice and the cinnamon as standby raw materials;
secondly, mixing the salt and water uniformly;
thirdly, drying the standby raw materials in the first step at 75 ℃ for 35 minutes until fragrance is given out;
fourthly, respectively crushing the standby raw materials in the third step to 80 meshes;
fifthly, respectively crushing the rock candy, the puffed corn flour and the monosodium glutamate in the steps to 80 meshes to be used as standby raw materials;
sixthly, uniformly mixing the hydrolyzed vegetable protein powder, the yeast extract, the chicken powder, the beef powder, the maltodextrin, the corn starch and the flavor nucleotide (I + G);
uniformly mixing the raw materials in the second, fourth, fifth and sixth steps;
eighthly, feeding the raw materials in the seventh step into a powder granulator for granulation;
ninth, evenly putting the particles obtained in the step eight into a stainless steel plate, wherein the thickness of the particles is 2 cm;
placing the material tray in the ninth step on a rack vehicle, and pushing the material tray into a hot air circulation oven for drying at the drying temperature of 75 ℃ for 2 hours;
eleven, cooling the ten particle raw materials in the step, sterilizing at high pressure and then packaging;
and twelfth, the packaging specification in the eleventh step is 200 grams.
Claims (4)
1. The compound delicate flavor particle seasoning is characterized by comprising the following raw materials in weight gram: 4G of momordica grosvenori, 2G of Xiaomianxiang, 3G of liquorice, 2G of cassia bark, 12G of puffed corn flour, 2G of hydrolyzed vegetable protein powder, 2G of yeast extract, 6G of maltodextrin, 2G of chicken powder, 1G of beef powder, 9G of rock candy, 16G of monosodium glutamate, 35G of salt, 5G of water, 22G of corn starch and 2G of flavor nucleotide disodium (I + G).
2. A preparation of a complex savory particulate seasoning according to claim (1), wherein: the method comprises the following steps:
firstly, screening the momordica grosvenori, the fennel, the liquorice and the cinnamon respectively, removing impurities, cleaning respectively, and using the cleaned momordica grosvenori, the fennel, the liquorice and the cinnamon as standby raw materials;
secondly, mixing the salt and water uniformly;
thirdly, drying the raw materials subjected to impurity removal in the first step at the drying temperature of 75 ℃ for 35 minutes until fragrance is given out;
fourthly, respectively crushing the raw materials in the third step to 80 meshes;
fifthly, the rock candy, the puffed corn flour and the monosodium glutamate are respectively crushed into 80 meshes;
sixthly, uniformly mixing the raw materials in the second, fourth and fifth steps with hydrolyzed vegetable protein powder, yeast extract, maltodextrin, chicken powder, beef powder, corn starch and flavour development nucleotide disodium (I + G);
seventhly, feeding the raw materials in the sixth step into a powder granulator for granulation;
eighthly, putting the particles obtained in the seventh step into a stainless steel disc;
ninth, the stainless steel plate in the eighth step is placed on a frame vehicle and sent into a hot air circulation oven to be dried, wherein the drying temperature is 75 ℃, and the drying time is 2 hours;
and tenthly, packaging the granules dried in the step nine after cooling and high-pressure sterilization.
3. The method of claim 2, wherein the method comprises the steps of: the packaging specification in the step ten is 100 g.
4. The method of claim 2 wherein said ten step packages have a size of 200 grams.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048117A (en) * | 2009-11-09 | 2011-05-11 | 安琪酵母股份有限公司 | Seasoning |
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
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2021
- 2021-07-28 CN CN202110859452.5A patent/CN113519813A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048117A (en) * | 2009-11-09 | 2011-05-11 | 安琪酵母股份有限公司 | Seasoning |
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
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