CN1561816A - Nano-grade flavor enhancer microemulsion and preparation method thereof - Google Patents
Nano-grade flavor enhancer microemulsion and preparation method thereof Download PDFInfo
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Abstract
The invention relates to flavor enhancer microemulsion with a nano-scale particle size, which is prepared by adding soybean protein hydrolysate polypeptide, hydrolyzed animal and vegetable protein, water-soluble flavor enhancer, emulsifier, isomaltooligosaccharide and other components into deionized water, crushing the mixture into the nano flavor enhancer microemulsion by using a 70MPa and 150MPa high-pressure homogenizer, and measuring the particle size of the nano flavor enhancer microemulsion to be 70-93.4 nm by using a laser light scattering instrument. The nanometer-level flavor enhancer greatly improves the solubility, the dispersibility and the dialysis performance of the flavor enhancer in water, changes the compatibility between the flavor enhancer and cooked food, is easier to enter deep layers in the food quickly when the food is cooked, has more uniform flavor distribution, purer and thicker mouthfeel and quicker flavor diffusion, and has unique smell, taste quality and fresh charm which cannot be compared with the traditional micrometer-granularity flavor enhancer.
Description
Affiliated technical field
The present invention relates to tasty agents, more particularly, the present invention relates to a kind of tasty agents microemulsion with nanoscale particle diameter.The invention still further relates to this tasty agents preparation of microemulsion method.
Background technology
Tasty agents is the necessary food additives of food industry and family cooking.Delicate flavour is one of basic flavor, is assisting other basis flavor.Delicate flavour is a kind of comprehensive sense of taste of complexity, and it not only gives food with delicate flavour, and can improve the total sense of taste intensity of food, embodies general taste, strengthens continuation, the mouthfeel of flavour of food products, gentle sense and solid sense etc.
Main in the market tasty agents is monosodium glutamate and chickens' extract.These tasty agents all are micron-sized, especially chicken meal in the chickens' extract and Vegetable powder etc., what have approaches millimeter level, and such tasty agents only can be trapped in the top layer of food in gastronomical process, infiltration is less than the inside deep layer of cooking food, and the tasty time is short, and tasty inhomogeneous, the integral body that has had a strong impact on cooking food is transferred bright effect and local flavor, particularly when modulation meat products and bean product, it is particularly outstanding that this defective shows.Simultaneously these tasty agents senses of taste are thin, not thick and heavy, and in mouth the residence time long, bad reactions such as gastric disorder causing nausea are arranged.Given this, the Compositional type savoury tasty agents with excellent permeability energy and dialysis performance of development of new, to food industry and catering trade, what just show is particularly important.
Nano material is familiar with by people just gradually as a kind of new state that material exists, and the scientific value of nanometer technology and nano material and application prospect are accepted by people gradually.The preparation of nano material and the theory and application research of correlated performance thereof among forming and developing, have been widely used in industries such as industry, agricultural, medical treatment and weaving as a new ambit at present.Tasty agents is improved or changed to the utilization nanometer technology water-soluble, dispersiveness and tasty performance improve the compatibility between tasty agents and the cooking food, are effective ways that addresses the above problem.
Summary of the invention
Purpose of the present invention just is to provide the tasty agents microemulsion with nanoscale particle diameter of a kind of high infiltration, high dispersive and high dissolving, has unique gas, flavor matter and bright rhythm.
Another object of the present invention provides a kind of nanoscale particle diameter tasty agents preparation of microemulsion method that has.
So-called nanoscale tasty agents, be meant delicate flavour material to be crushed in 70～100nm atom, molecule or atomic group, the micel of direct manipulation delicate flavour material by certain fine machining method, utilize and transfer bright technology that it is rearranged, form novel tasty agents with nanoscale.The nanoscale tasty agents is the delicate flavour material nanoparticle by zero dimension, the nanoscale discontinuous phase liquid that two and three dimensions delicate flavour material nanostructure is formed, have and be different from micron granularity (the different physical characteristics of delicate flavour material of 10um～25um), be its optics, calorifics, electricity, magnetics, mechanics, chemistry aspect and seasoning and adjusting incense properties, all with the delicate flavour material of micron granularity have different significantly, in specific area, surface-active, dissolubility, tasty performance, filling capacity, the sense of taste to human body, there is huge difference in the stimulation degree of sense of smell and the physiological and biochemical procedure in body and between the micron granularity delicate flavour material.
In the nanoscale tasty agents microemulsion provided by the present invention, include the following component (parts by weight) of particle diameter less than 100nm:
50～80 parts of soy bean protein hydrolysate polypeptide,
20～30 parts of hydrolysis animal and plant albumen,
80～100 parts of oligoisomaltoses,
500～800 parts of water-soluble delicate flavour materials,
1～4 part of aromatic condiment essential oil,
50～80 parts of yeastexs,
5～10 parts of vitamin Es,
10～20 parts of amino acid,
5～8 parts of emulsifying agents,
10～20 parts of dextrin,
1～2 part of sodium pyrophosphate and
1000 parts of deionized waters.
Described emulsifying agent is a sucrose fatty ester, can also add a spot of lecithin.
Described water-soluble delicate flavour material includes salt, monosodium glutamate, fresh mushroom extract and disodium 5 '-ribonucleotide, can also include disodium succinate.
Described aromatic condiment essential oil is by several the combining in caryophyllus oil, papper oil, Chinese prickly ash oil, chilli oil, cassia oil, fennel oil, ginger oil, garlic oil, coriander oil, onion oil, the curry powder.
Described amino acid is combined by methionine, lysine and threonine.
In order to increase the function of nanoscale tasty agents microemulsion, we can also add some flavor enhancements such as chicken meal, chicken essence, beef extract, beef flavor, oyster sauce, Oleum Sesami etc., to mix the application prescription of various different tastes.
The concrete preparation method of nanoscale tasty agents microemulsion is:
A. deionized water is heated to 70～90 ℃, the abundant stirring and dissolving of all the other raw materials that adds except that vitamin E, amino acid, water-soluble delicate flavour material is made emulsion;
B. be cooled to 50～60 ℃, add amino acid and water-soluble delicate flavour material, fully stirring and dissolving;
C. continue to be cooled to 20～30 ℃, add vitamin E, fully stirring and dissolving;
D. use high pressure homogenizer, under 70Mpa pressure, emulsion is carried out homogeneous first, and filter;
E. filtrate uses high pressure homogenizer to carry out homogeneous once more under 150Mpa pressure, and after filtering, obtains nano level tasty agents microemulsion.
Consider that vitamin E, amino acid and some water-soluble delicate flavour materials are the temperature-sensitive nutriments, only strict control temperature could guarantee not lose tiring of nutriment in preparation process.Therefore, the present invention has used cooling device in homogenizing process, makes the temperature of emulsion remain on 20～30 ℃.
If the emulsion behind the adding tasty agents re-uses the high pressure homogenizer homogeneous after using colloid mill to carry out thick emulsifying earlier, can reach better homogenizing effect.Emulsion behind the homogeneous and microemulsion all also need to use Merlon cylinder hole micro-filtrate membrane filtration.
Preparing the method that the nanoscale tasty agents adopted is emulsion method, its mechanism is to utilize water, two kinds of mutual exclusive solvents of oil under the effect of surfactant, adopt high pressure homogenizer that liquid is pulverized the back and form a uniform emulsion, afterwards by the finishing effect, avoid the reunion again between the drop.One of key of this method is that each oil droplet is surrounded by a continuous water, promptly forms the microemulsion of oil-in-water (O/W) type, the characteristics that this heterogeneous liquid phase synthesizing method has narrow particle size distribution and controls easily.
The microemulsion of nanoscale tasty agents is by the soy bean protein hydrolysate polypeptide, animal and plant protein hydrolysate, surfactant, stabilizing agent, aromatic condiment essential oil (composition mostly is terpene and hydro carbons and oxygenatedchemicals thereof), water-soluble delicate flavour material (as salt, new-nucleo), transparent isotropic thermodynamic stable system of yeastex etc. and deionized water composition.In the microemulsion after pulverizing through high pressure homogenizer, the monolayer interface that small " oil droplet " formed by surfactant and stabilizing agent surrounds, and forms the micro emulsion particle, and its particle diameter can be controlled between 70～100nm.The yardstick of small " oil droplet " is little and separated from one another, thereby does not constitute oil phase, is referred to as " accurate phase " usually (pseduophase), this special microenvironment, and we are referred to as " microreactor " (microreactor).
Experimental results demonstrate, " microreactor " is that number of chemical is transferred bright reaction and the bright reaction of physical modulated, the perfect medium of coordination between, the aromatic condiment essential oil ion synthetic, between aromatic condiment essential oil and the delicate flavour material ion, between animal fat ion and the delicate flavour material ion and complex reaction etc. as catalytic reaction, polymer, and kinetics also has bigger change.We are referred to as " slaking " process or " making bright " process of nanoscale tasty agents this course of reaction.
Delicate flavour material micro emulsion particle is ceaselessly being done Brownian movement, variable grain is when running foul of each other, forming the surfactant at interface and the hydrocarbon chain of stabilizing agent can infiltrate mutually, meanwhile, the ion in the fat of delicate flavour material " oil droplet " can pass in fat " oil droplet " particle that the interface enters another delicate flavour material.This infiltration can be carried out between delicate flavour material fat oil droplet in the oil droplet, also can carry out between delicate flavour material oil droplet and animal oil droplet, in addition, by hydrocarbon key intersection is arranged also between water-soluble delicate flavour material and the oil droplet.The character of this mass exchange of microemulsion makes the various interionics in the nanoscale tasty agents transfer aquatic foods to be reacted into for possibility, and this also is the nanoscale tasty agents has more fresh and alive gas, flavor matter and bright rhythm than the tasty agents of micron granularity reason place.
Nanoscale tasty agents preparation of microemulsion method microemulsion " oil droplet " just becomes the another important application of " microreactor ", also is the illustration that can carry out mass exchange between microemulsion " oil droplet ".With various different liquid phases, be combined into transparent isotropic thermodynamic stable system at the water-soluble delicate flavour material, aromatic condiment essential oil and the animal fat that complement one another aspect taste and the fragrance, strengthen mutually, under the pulverization of high pressure homogenizer, form the molecule of 70～100nm, this molecule is infiltration each other by exchange, produce and transfer bright reaction, be again particle separate in the discontinuous phase simultaneously, generate differently flavoured have fresh and alive gas, flavor matter and note therefrom, be in dynamically the nanoscale liquid tasty agents series of products of " making bright ".
Forming the necessary condition of stablizing microemulsion is that suitable surfactant, i.e. emulsifying agent will be arranged.The emulsifying agent of selecting should improve the stability of microemulsion, former oil that can not mix and water are dissolved each other be uniform emulsion, the particle that guarantees discontinuous phase again is within 100nm, to guarantee also that simultaneously microemulsion is a clear, any precipitation can not be arranged, that is to say, " oil droplet " in the microemulsion do not reunited or polymerization when doing Brownian movement, again can not emulsification strong excessively, influence the transparent of liquid phase.Fat content in the emulsifying effectiveness of emulsifying agent and emulsifying agent kind and the tasty agents has confidential relation.Though the emulsifying effectiveness of lipophilic emulsifier is better, behind the homogeneous, the micro emulsion particle is assembled when doing Brownian movement easily mutually, makes the particle of discontinuous phase add greatly 500nm, and liquid phase is blue white, and the water-soluble back of microemulsion is a translucent liquid.The emulsifying effectiveness of hydrophilic emulsifier was both more satisfactory, and behind the homogeneous, the micro emulsion particle is not assembled when doing Brownian movement, and the discontinuous phase particle can be controlled between 70～100nm, can form high stability transparency liquid, the water-soluble back of microemulsion is the fluorescent transparency liquid.According to the HLB theory, when being complementary, the HLB of the HLB of emulsifying agent value and system value has best emulsifying effectiveness.Therefore, the emulsifying agent kind that the present invention finally determines is that HLB value is about 15 hydrophilic emulsifier sucrose fatty ester, and it is 3～4 lipophilic emulsifier that the while can also add a spot of HLB value, as soybean lecithin.
The granular boundary intensity of nanoscale tasty agents microemulsion all has very big influence to the forming process of nanoparticle and the quality of final product.If boundary strength is little, the interface is more open, and the mass exchange speed between the particle is excessive, and then the zonation of final products granular size can be very wide.The factor that influences boundary strength mainly contains the length of the hydrocarbon chain of the content of water content, interface alcohol and alcohol.In microemulsion, water exists with associated water (or irreducible water bound water) and two kinds of forms of Free water usually, and the former arranges closely the polar head of surfactant, and boundary strength increases, and the latter just in time in contrast.Along with the increase of water content in the system, associated water is saturated gradually, and the ratio of Free water increases, and the boundary strength of system is diminished.Alcohol is as cosurfactant, be present between surfactant molecule, usually the hydrocarbon chain of the hydrocarbon chain specific surface activating agent of alcohol is short, therefore when the content of interface alcohol increases, space between the surfactant hydrocarbon chain can be strengthened, and when colliding mutually between the particle, infiltration easily also crosses one another between the interface, when as seen the content of interface alcohol increases, the boundary strength of system is descended.In the nanoscale tasty agents microemulsion of the present invention, almost completely be the microemulsion that is formed by associated water, fat oil and surfactant, so the boundary strength of system is big, the particle size distribution of final products is narrower.
Flavouring o'clock can have been given play to its best freshness in pH value=7.So the present invention has added a spot of sodium pyrophosphate again as buffer in system, thereby the maximum that guarantees the flavouring freshness is brought into play.
So-called finishing is exactly to change the structure and the state of nano-particle surface with method physics and chemistry, thereby gives the new function of nanoparticle and the characteristic of material is improved, and realizes the control to nano-particle surface.To the finishing of nanoscale tasty agents, expectation reaches following purpose: the dispersiveness of improving and change the tasty agents nanoparticle; Improve the surface-active of transferring the tasty agents nanoparticle; Make new physics, chemical characteristic and the new seasoning function of nanoparticle generation in the tasty agents; The non-covalent bond of sufficient amount is provided for the white assembling of tasty agents nanostructured.
By van der waals force etc. dissimilar materials is adsorbed on the surface of nanoparticle, can prevents that nanoparticle from reuniting.In the liquid crushing process of delicate flavour material, add surfactant, exactly the nano grain surface in the tasty agents is modified.Surfactant has two kinds of basic physical chemical actions in the nanoscale tasty agents, and the one, absorption and reduction surface activitv, the 2nd, micelle turns usefulness into.Contain the distinct functional group of two class character in the surfactant molecule, the one, polar group, possess hydrophilic property, another is a non-polar group, has lipophile.Aromatic condiment essential oil in the tasty agents and animal fat nanoparticle are dispersed in the aqueous solution, the nonpolar lipophilic group of surfactant is adsorbed onto the surface of particulate, and polarity hydrophilic radical and water are molten, form one deck molecular film in oil droplets, hinder contacting with each other between the particle, increased simultaneously the distance between olesome again, make the olesome contact no longer tight, avoided the formation of bridge formation hydroxyl and real chemical bond, thereby realized finishing, essential oil and grease nano particle can stably be dispersed in the aqueous solution in aromatic condiment essential oil and animal fat nanoparticle.
Materials such as salt, disodium 5 '-ribonucleotide and hydrolysis animal and plant albumen in nanoscale tasty agents microemulsion, have also been added, these materials also can form nano particle and be dispersed in the aqueous solution in the liquid crushing process, the nonpolar lipophilic group of surfactant is adsorbed onto microparticle surfaces, and polarity hydrophilic radical and water are molten, make nano particles such as salt, disodium 5 '-ribonucleotide in the aqueous solution, can disperse well, significantly reduced the chance that aromatic condiment essential oil and animal fat nanoparticle are collided mutually when doing Brownian movement, thereby reached finishing nanoparticle.Simultaneously, these materials also provide a large amount of non-covalent bonds.
In nanoscale tasty agents microemulsion, we have also added oligoisomaltose, the adding of oligoisomaltose, and one side has been improved the trophic structure of flavouring, has also increased the viscosity of nanoscale tasty agents system on the other hand.According to the stocks formula, the increase of system viscosity can reduce the come-up and the subsidence velocity of decentralized photo ion.Therefore, the adding of oligoisomaltose can improve the stability of nanoscale tasty agents system.
The process of surface treatment of tasty agents nanoparticle is directly connected to the effect of finishing.Surface treatment can be carried out after liquid is pulverized, and also can carry out in liquid is pulverized.Experiment shows, it is best to carry out modification effect in liquid is pulverized.
The present invention uses high pressure homogenizer that the particle pulverizing of tasty agents microemulsion is nanoscale.High pressure homogenizer is the powerful shearing force that is subjected to when utilizing liquid at high speed to flow through narrow gap, the impact that produces during to the metal parts high speed impact, because of a series of resultant force effects that produce by high pressure such as hole explosive force that the static pressure bust jumps and produces, the coarse granule oil water mixture that has prepared in advance is ground into the process of nano level stable microemulsion.
All to produce lamination after the long-time placement of all food liquids.With soy bean protein hydrolysate polypeptide of the present invention, hydrolysis animal and plant albumen, oligoisomaltose, water-soluble delicate flavour material, aromatic condiment essential oil etc. with stir well after deionized water mixes, range estimation is more uniform emulsion in moment, however after several minutes, the surface of emulsion can form the mixed layer of one deck aromatic condiment essential oil and animal fat, makes emulsion produce lamination.This is because when leaving standstill, oil droplet spheric granules come-up in the emulsion and the speed of sinking satisfy the stocks formula.If the density of olesome is bigger than the density of liquid medium, olesome just sinks, speed be on the occasion of; Otherwise olesome will float, and speed is negative value.The stocks formula shows that the sinking speed of particle and particle diameter d are proportional, and the reducing of particle diameter will significantly reduce sinking speed, reduce the sinking speed of olesome, can only reduce the diameter of particle.But, when the diameter of particle little of the branch period of the day from 11 p.m. to 1 a.m that approaches liquid medium, the stocks formula is just inapplicable, this moment is owing to formed bonding force between liquid medium molecule and molecule, make to separate and be difficult to take place, thereby form the microemulsion of a homogeneous phase, stable each other and do not disturb mutually between each component, greatly improved the stability of microemulsion.
The present invention utilizes the such coupling power principle of high pressure homogenizer just, accent fresh materials such as aromatic condiment essential oil, water-soluble delicate flavour material, soy bean protein hydrolysate polypeptide, hydrolysis animal and plant albumen are mixed in proportion with deionized water, successively in the high pressure homogenizer of 70Mpa and 150Mpa, carry out liquid and pulverize.Soft, medium-soft particle in the liquid just is ground into nanoparticle under the acting in conjunction of hole, turbulent flow and the shearing force of high pressure homogenizer, in this process, other composition such as surfactant also has been ground into nanoparticle simultaneously, form the unimolecule interface, rapidly aromatic condiment essential oil, animal fat and delicate flavour material are carried out embedding, make it no longer to produce polymerization, flow out with certain pressure at last, finish the pulverizing of nanoscale tasty agents liquid.
The pulverizing of tasty agents liquid particles divides two steps to carry out among the present invention, the first step uses the high pressure homogenizer of 70Mpa pressure that liquid particles is crushed to 800nm earlier, and second step continued liquid particles to be crushed to below the 100nm with the high pressure homogenizer of 150Mpa pressure again.What deserves to be mentioned is that adopt this technology, last finished product does not need to adopt disinfecting steps, because when 130Mpa pressure, the cell membrane of harmful bacteria as long as note not causing secondary pollution when filtering, can omit disinfecting steps just by complete broken wall.
Temperature when using high pressure homogenizer to pulverize liquid particles is still very big for the influence of crushing effect, because the temperature height, saturated vapour pressure is just high, and the hole during pulverizing also forms easily.So, in order to improve crushing effect, under guaranteeing that liquid material can the prerequisite of sex change, improve suitably that to pulverize temperature be effective.But owing in tasty agents, added temperature-sensitive nutriment such as vitamin E, so very crucial for temperature controlling.The experiment proved that material temperature remains on 20～30 ℃ in the crushing process, can guarantee that tiring of nutriment such as vitamin E do not lose.
In order to remove with the bacterium of broken wall death in homogenizing process in the nanoscale tasty agents microemulsion and greater than the particle of 100nm, it is the secondary filter isolation technics of material that the present invention has adopted with Merlon (PC) cylinder hole micro-filtration membrane.Confirm by experiment, adopt the micro-filtration membrane isolation technics that the nanoscale tasty agents has been filtered following advantage:
1, the local flavor of tasty agents and fragrance ingredient are difficult for losing, and make the nutrition of nanoscale tasty agents keep good stable easily.
2, the micro-filtration membrane aperture is even, filtering accuracy height, good reliability.No medium comes off in the filter process, can not produce secondary pollution.
3, micro-filtration membrane belongs to absolute filter medium, and all protons greater than the micro-filtration membrane pore membrane, bacterium all are trapped filtering, filters thoroughly.
4, there is not phase transition process in the process of Guo Lving, but conserve energy.
State Standard Matter Research Centre adopts laser scattering technology, the DLS-700 type laser light scattering instrument that uses the big tomb electronics corporation of Japan to produce, nanoscale tasty agents microemulsion particles diameter of the present invention is measured, and experimental temperature is 25 ± 4.5 ℃ during measurement, optical maser wavelength 632.8nm.The testing result granularity is 70～93.4nm, particle size distribution 96.23%.
The discontinuous phase liquid that nanoscale liquid tasty agents is made up of aromatic condiment essential oil nanoparticle, animal fat nanoparticle, animals and plants protein hydrolysate nanoparticle, water-soluble delicate flavour material nanoparticle, vitamin E nano particulate, amino acid nanometer etc., these nanoparticles are referred to as " reaction tank ".Nanoparticle is ceaselessly done Brownian movement in liquid, different nanoparticles is when collision, because forming the surfactant at interface and the hydrocarbon key of stabilizing agent infiltrates mutually, ion in one " reaction tank " can enter into another " reaction tank ", makes these nanoparticles that bright reaction of multiple physical modulated or the bright reaction of chemistry accent take place.This special microenvironment is referred to as " microreactor ", is the perfect medium of various blending materials and delicate flavour material generation catalytic reaction, complexation reaction and complex reaction.By studies confirm that, the nanoscale tasty agents that harsh output is come, its smell and mouthfeel are general, wait and place after fortnight, and giving off a strong fragrance of will becoming assailed the nostrils, and flavor matter is abundant full, and bright rhythm fragrance is good to eat.So the nanoscale tasty agents has one to transfer dynamically " wine is bright " process bright, blending.The mouthfeel of tradition tasty agents and fragrance are determined by fragrance and mouthfeel that initial prescription is prepared burden, when having only the cooked food of waiting until, the coordination of storeroom and reaction show in could be between high temperature, short time, its fragrance and mouthfeel are the simple composite and the stacks of multiple material of spice fragrance and mouthfeel, mouthfeel is thin, does not have fresh and alive property; And the nanoscale tasty agents relies on dynamic " making bright " process after reasonably prescription design and batching make up, and can form flavor matter, fragrance and the bright rhythm of its uniqueness.
In fact " making bright " process of nanoscale flavouring is exactly the forming process of the self-assembly system or the molecule self-assembly system of nanostructured.
The self-assembly system of nanostructured is meant that the synergy as hydrogen bond and Fan Deer gas key links together atom, ion and molecule, is built into the style (pattern) of a nanostructured or nanostructured by weak and non-covalent bond less direction.The key of self assembling process is not the simple superposition of a large amount of atoms, ion and intermolecular weak force, but a kind of synergy of system of integral body.The self-assembly system of nanostructured be formed with two important conditions: the one, have the non-covalent bond of sufficient amount or hydrogen bond to exist, this is because non-covalent bonds very weak (0.15kcal/mol) such as hydrogen bond and van der Waals' bonds, have only the weak bond of q.s to exist, could pass through synergy, be built into stabilized nano structural system; The 2nd, the self-assembly system energy is lower, otherwise is difficult to form stable self-assembly system.
The molecule self-assembly system be molecule and molecule under equilibrium condition, rely on intermolecular non-covalent bonding force, the spontaneous process that is combined into stable molecule aggregation body (aggregates).Build the molecule self-assembly system and will be divided into 3 levels: the first, orderly covalent bond at first is combined into baroque, complete intermediate section daughter; The second, by the synergy of intermediate section daughter, form constitutionally stable big molecule aggregate by weak hydrogen bond, van der Waals' bond and other non-covalent bond; The 3rd, make construction unit by one or several molecule aggregate, repeatedly repeat self assembly, be arranged in the nanostructured system.
Just because of so characteristic is arranged, so the fragrance of nanoscale tasty agents and the formation of mouthfeel, be not the fragrance of several flavor product raw material and the simple composite and the stack of mouthfeel, but between the several flavor product by structure and intermolecular self assembly form a kind of novel fresh and alive, the tasty agents of unique gas, flavor matter and note is arranged.This tasty agents nature may exist, and also may be the still non-existent new tasty agents of nature.
Skin effect is meant that the ratio of nano-particle surface atomicity and total atom number diminishes with particle diameter and sharply increases the caused change of properties in back.We know, square being directly proportional of the surface area of spheric granules and radius, and cube being directly proportional of volume and radius is so its specific area (surface area/volume) is inversely proportional to radius.Along with reducing of nanoparticle particle diameter, surface area sharply increases, and surface atom percentage also increases sharply.The particle diameter of nanoscale tasty agents is 70～100nm, and specific area is 20nm
2/ g, such specific area makes the atomicity that is in the surface more and more, and simultaneously, surface energy and Surface binding energy also increase sharply.Because nanoscale tasty agents surface atom number increases, specific area increases, and causes the Atomic coordinate deficiency, produce a large amount of dangling bonds and unsaturated bond, the surface can be high in addition, causes these surface atoms to have high activity, extremely unstable, be easy to combine with other atom.The activity of this surface atom not only causes the tableization of nano particle atom transport and configuration, also can cause the variation of surface electronic conformation and electron spectrum simultaneously.
Because the nanoscale tasty agents has skin effect, so also possessed following physical characteristic:
1, diffusivity is good.Diffusion phenomena are meant when having concentration difference, the material transport phenomena that causes owing to the particulate warm-up movement.Because skin effect makes the nanoscale tasty agents have higher chemism, the diffusion coefficient of tasty agents particulate increases, a large amount of interfaces provides highdensity short distance fast the evolving path for the atom diffusion, even make the nanoscale tasty agents in cold water, also can moment instant, be uniformly dispersed.The particle diameter of adding nanoscale tasty agents particulate approaches hydrone, extremely strong with the bonding force of water, cause and produced high dissolving diffusivity, not only can unrestrictedly close with water-soluble, can not form oil bloom on the water layer surface, nor can change the transparency of water, make tasty agents possess very good dialysis performance, the easier cooking food interior tissue that enters.
The nanoscale tasty agents combines with food fibres and particle by very high Surface binding energy, make food tastyly reach more thoroughly, be more evenly distributed, mouthfeel is purer, mellow, overcome conventional powder particle tasty agents and essential oil, oleoresin stir irregular, the defective that appearance luster is not good.Simultaneously, cooking food can absolutely absorb the nanoscale tasty agents, and absorption rate increases, and the tasty time shortens, and has overcome traditional tasty agents and essential oil, oleoresin absorbs incomplete drawback.
2, sensitiveness is strong.Because the nanoscale tasty agents has big specific area, high surface-active and Surface binding energy, strengthen with the interaction of gas, make the nanoscale tasty agents to around environment such as light, temperature, humidity etc. very responsive, food fragrance smell diffusivity in air that the cooking is come out is strong, stimulation to people's sense of smell, gustatory is also responsive more, and is of great advantage to causing appetite of people.
3, thermal property is good.Because the surface of nanoscale tasty agents can be high, the specific surface atomicity is many, the contiguous coordination of surface atom is incomplete, active big, the interior of required increase can reduce during dissolving, make the boiling point of nanoscale tasty agents reduce, shortened the tasty time of cooking food, transfer the tasty effect of mixing cold dish also to get well many than traditional condiment.
4, interfacial effect is big.The skin effect of nanoscale tasty agents causes it to have very large interface, and the atomic order at interface is very chaotic, atom is easy to migration under the external force deformation condition, therefore show good toughness and certain ductility, make the nanoscale tasty agents have novel interfacial effect, wide with contacting of cooking food, react more complete, culinary art blending better effects if, more even.
5, trophism height.
Be added with nano level vitamin E in the nanoscale tasty agents of the present invention.Because common liposoluble vitamin E has hydrophobicity, it absorbs the same with fat, must dissolve the surface that could see through the liquid environment in the enteric cavity and arrive absorptive cell,intestinal via the bile of hepatic secretion, the ester of vitamin E also needs the decomposition through intestines viokase and intestinal mucosa esterase before absorption.Thus, there is the patient of liver diseases can cause the malabsorption of vitamin E, synthetic and the combination impaired person of chylomicron fat also may cause the malabsorption of vitamin E in the enterocyte, human body under normal circumstances, common liposoluble vitamin E has only 20～25% absorptivity, and individual difference is very big.
And nanometer vitamin E is hydrophilic, is in a kind of colloid dispersity again, is a kind of thermodynamic stable system.The more important thing is, nanometer vitamin E has improved its pharmacokinetic properties in human body, and not only absorbing obviously increases, and bioavilability obviously improves, the average bioavilability of liposoluble vitamin E is about 30%, and the average bioavilability of nanometer vitamin E can reach 90%.Simultaneously, the absorption of nanometer vitamin E is rapider, and the average out to peak time shifts to an earlier date, and the pharmacokinetics stability of vitamin E in body also is improved, and the individual difference of replenishing vitamins E diminishes.
Also be added with nano level L-lysine, L-threonine and DL-methionine in the nanoscale tasty agents of the present invention.In vegetable protein, this three seed amino acid belongs to limiting amino acid to human body.If lysine lacks, can cause protein metabolism disturbance and dysfunction, cause growth disorder; If the shortage methionine can cause liver, kidney obstacle, methionine is particularly important for protection liver and renal function thus, and methionine promotes hair, nail growth in addition simultaneously, effects such as detoxifcation and enhancing muscle activity ability; Cause poor appetite, fatty liver etc. easily when lacking threonine, threonine is also relevant with the defense mechanism of human body in addition, and threonine is the barrier of prevention pathogenic microorganisms invasion and the key element of safeguarding immanoprotection action.The physiological significance that replenishes this three seed amino acid thus is very great, and this three seed amino acid also has the effect that increases aquatic foods for tasty agents simultaneously.
We know, amino acid is to enter small intestinal mucosa by facilitation diffusion, passive transference and the active transport by sodium pump, and the active transport of sodium pump also has only as amino acid whose concentration Gao Shicai and works, amino acid whose thus granularity, dissolubility and be the key that amino acid absorbs with effective contact-making surface of gastrointestinal fluid.Nano grade amino acid particulate can improve amino acid whose absorptivity undoubtedly with its unique skin effect, interfacial effect and small-size effect, and in time replenishing of human body limiting amino acid had crucial physiologic meaning.
The present invention has also added nano level oligoisomaltose in the nanoscale tasty agents.As everyone knows, the physiological function of oligoisomaltose is the propagation that promotes Bifidobacterium, reduces the generation of poisonous tunning and harmful bacteria enzyme; suppress pathogen and diarrhoea, prevent constipation, the protection liver; reduce serum cholesterol, bring high blood pressure down, strengthen immunity; decompose carcinogenic substances, synthetic vitamin etc., simultaneously; oligoisomaltose only is absorbed by the body; energy is not provided, is not utilized, can not cause carious tooth by oral bacteria.For flavouring, oligoisomaltose has good salubrious mouthfeel, and relative sweetness is low, to sour, hot good stability.The nanoscale oligoisomaltose has unique skin effect and interfacial effect, and is easier of beneficial bacterium utilizations such as Bifidobacterium and lactic acid bacterias, setting up the human gastrointestinal tract microecological balance, and prevention disease of digestive tract aspect is more even better than common oligomeric different barley-sugar.
As everyone knows; spice itself is as garlic; ginger; cloves; fennel; Chinese prickly ash; peppers etc. all have good health protection function; as protect cardiovascular system; anti-stress cardiomyopathy injury of muscle; the protection liver; strengthen gastrointestinal motility; regulate blood sugar; remove free radical; anti-oxidant; antitumor; radioresistance; anti-sudden change; the elevating blood leucocyte; antibiotic; antipathogen; antiviral; antiulcer; promote lipolysis; spasm is separated in pain relieving; regulate nervous centralis; improve immunologic function; improve anti-anoxia ability; antifatigue; antiallergy; antithrombotic; anticoagulation; antiplatelet compacts etc.; these health-care efficacies of spice; in the present invention again because of interfacial effect that nanometer derived from; the functional characteristics of skin effect and small-size effect, and obtained reinforcement.
6, the flavouring mouthfeel is good.Intraoral sense of taste acceptor is accepted the stimulation of taste compound solution, by collecting and the neural sensation receptor system of the information of transmission is transmitted to the brain gustatory center, handles through a large amount of comprehensive nerve center network analyses, makes the people produce sense of taste.Taste compound must be water-soluble, just can enter the flavor irritation cell, sends into maincenter by nerve fibre then.Because the high molten water-based of nanoscale tasty agents and skin effect and the interfacial effect that is shown, compare with the tasty agents of common granularity, more help taste composition release and with the combining of gustatory cells membrane receptor, soft to the shake-up in oral cavity simultaneously, make the sense of taste become more plentiful, mellow and fresh and alive.
Nanoscale tasty agents microemulsion of the present invention has adopted advanced interface technology, make full use of different surface tension between various tasty agents and spice, with its moment ultramicro grinding become nano-scale particle, and to the human body beneficial but vitamin that can not synthesize in the body and amino acid be consolidated in the tasty agents, the tasty agents dissolubility of producing, good dispersion, good penetration performance and dialysis performance are arranged, when cooking food, the easier inside deep layer that enters into food rapidly of nanoscale tasty agents, the taste of food is more evenly distributed, mouthfeel is purer, dense, delicate flavour and fragrant hot flavor distribute rapider, the self assembly of nanostructured and molecule self assembly characteristic make accessory food list reveal unique gas in the nanoscale tasty agents, flavor matter and note have the incomparable characteristics of traditional micron granularity tasty agents.
Contain medical substances such as a large amount of alcohol, aldehyde, ketone in aromatic condiment essential oil in the nanoscale tasty agents, the oleoresin, the virus of germ, pathogen is had certain inhibitory action.Simultaneously, adopt of the cell membrane fragmentation of cryogenic high pressure technology in the process of nanoscale tasty agents again, make its inactivation, pass through micro-filtrate membrane filtration technology again its elimination with harmful bacteria.Thus, the nanoscale tasty agents is real safety asepsis.If secondary pollution does not take place in packaging process, the shelf life of product can reach more than 2 years.
Nanoscale tasty agents microemulsion of the present invention has obtained using widely in food service industry.
Sauced meat, halogen meat products industry
By beef, the cooked test of donkey meat are shown, with the traditional condiment cooking, the meat fiber hair wastes is dry, and the thin gas of flavor is light.And with beef, donkey meat products that nanoscale tasty agents microemulsion is cooked, no matter cube meat is much, cuts the back meat fiber and be ruddy oily, the gas thick flavor, delicate flavour is pure.Use nanoscale tasty agents microemulsion to make the imperial palace roast chicken, the most difficult tasty pigeon breast portion is torn after, the succulence multi-flavor that meat fiber is dripping with oil, bright fragrant incomparable.
Test has verified that fully nanoscale tasty agents microemulsion has good penetration power and dialysis performance, and the tasty time is short, and tasty equilibrium reaches thoroughly, has overcome tasty shallow, the tasty uneven defective of powder tasty agents.
The meat sausage industry
Add powder or particle tasty agents in ham sausage, present granule or inhomogeneous shape in the goods, in doing ripe process, the granule of powder additive can only make skillful ringlet of goods or small pieces, and mouthfeel is inhomogeneous.Nanoscale tasty agents microemulsion granularity is little, and specific area is big, and the area that contacts with goods is big and evenly, and goods have exquisiteness, equilibrium, soft, the sense of taste of enjoying endless aftertastes.
The bean product industry
Bean product comprise dried bean curd, the skin of soya-bean milk, bean curd silk and dried bean curd etc., are the most difficult tasty.Show that with the test of nanoscale tasty agents microemulsion tasty fast, freshness is good, fragrance is dense.
Culinary art, Baoshang aspect
Delicate flavour is a basis flavor, show by test, nanoscale tasty agents microemulsion be a kind of have cook before the sign indicating number flavor, distinguish the flavor of, cook the quick tasty agents that flavor is mended in the back surely in cooking, can make Baoshang more delicious, the brighter perfume (or spice) of dish-cooking.
The cold vegetable dish in sauce aspect
Dish is cold and dressed with sauce to be big series of products.By showing with the cold and dressed with sauce test of nanoscale tasty agents, compare with chickens' extract, monosodium glutamate, tasty even, fast and delicious, plentiful, having solved the cold and dressed with sauce just surface of common tasty agents has flavor, and the shortcoming that the flavor weak point goes into.
The specific embodiment
Embodiment 1
1000 ml deionized water are heated to 80 ℃, add 50 gram soy bean protein hydrolysate polypeptide, 10 gram hydrolyzed vegetable proteins, 10 gram HAPs, 100 gram oligoisomaltoses, 50 gram yeastexs, 5 gram sucrose fatty esters, 1 gram sodium pyrophosphate, 10 gram dextrin, 160 milligrams of garlic oils, 130 milligrams of ginger oils, 550 milligrams of caryophyllus oils, 170 milligrams of papper oils; 20 gram Salmon Pinks, 20 milliliters of Oleum Sesamis; Stirring is cooled to 60 ℃, adds 300 gram monosodium glutamates, 200 gram refined salt, 50 gram mushroom extracts, 28 gram disodium 5 '-ribonucleotides, 5 gram methionine, 5 gram lysines, 5 gram threonines; Continue to be cooled to 30 ℃, add 5 milliliters of vitamin E oils; After emulsion was carried out emulsifying by colloid mill, thick emulsion entered homogeneous in the 70Mpa high pressure homogenizer, and used micro-filtrate membrane filtration, filtrate enters the high pressure homogenizer of 150Mpa pressure, the homogeneous that circulates reaches 100nm when following to the particle of emulsion, uses micro-filtrate membrane filtration.Can obtain filemot transparency liquid." making bright " after the week, can go on the market.
This product is the nanoscale tasty agents microemulsion of mediocre taste.
Embodiment 2
1000 ml deionized water are heated to 85 ℃, add 50 gram soy bean protein hydrolysate polypeptide, 15 gram hydrolyzed vegetable proteins, 15 gram HAPs, 80 gram oligoisomaltoses, 50 gram yeastexs, 5 gram sucrose fatty esters, 2 gram lecithin, 2 gram sodium pyrophosphates, 10 gram dextrin, 160 milligrams of garlic oils, 130 milligrams of ginger oils, 550 milligrams of caryophyllus oils, 20 milligrams of papper oils, 20 milligrams of fennel oils, 1.4 the gram cassia oil, 120 milligrams of coriander oils; 40 gram chicken meals, 40 gram chicken essences, 20 gram chicken ossein, 20 gram chicken fat, 20 gram egg powders; Stirring is cooled to 55 ℃, adds 300 gram monosodium glutamates, 200 gram refined salt, 50 gram mushroom extracts, 20 gram disodium 5 '-ribonucleotides, 5 gram methionine, 5 gram lysines, 5 gram threonines; Continue to be cooled to 25 ℃, add 10 milliliters of vitamin E oils; After emulsion was carried out emulsifying by colloid mill, thick emulsion entered homogeneous in the 70Mpa high pressure homogenizer, and used micro-filtrate membrane filtration, filtrate enters the high pressure homogenizer of 150Mpa pressure, the homogeneous that circulates reaches 100nm when following to the particle of emulsion, uses micro-filtrate membrane filtration.Can obtain filemot transparency liquid." making bright " after the week, can go on the market.
This product is the nanoscale tasty agents microemulsion of chicken taste.
Embodiment 3
1000 ml deionized water are heated to 85 ℃, add 50 gram soy bean protein hydrolysate polypeptide, 15 gram hydrolyzed vegetable proteins, 15 gram HAPs, 80 gram oligoisomaltoses, 50 gram yeastexs, 5 gram sucrose fatty esters, 1 gram sodium pyrophosphate, 10 gram dextrin, 170 milligrams of papper oils, 200 milligrams of fennel oils, 1.4 the gram cassia oil, 200 milligrams of Chinese prickly ash oil, 1 gram chilli oil; 30 gram beef extracts, 30 gram beef flavors, 20 gram butter; Stirring is cooled to 55 ℃, adds 360 gram monosodium glutamates, 200 gram refined salt, 100 gram mushroom extracts, 20 gram disodium 5 '-ribonucleotides, 5 gram methionine, 5 gram lysines, 5 gram threonines; Continue to be cooled to 30 ℃, add 5 milliliters of vitamin E oils; After emulsion was carried out emulsifying by colloid mill, thick emulsion entered homogeneous in the 70Mpa high pressure homogenizer, and used micro-filtrate membrane filtration, filtrate enters the high pressure homogenizer of 150Mpa pressure, the homogeneous that circulates reaches 100nm when following to the particle of emulsion, uses micro-filtrate membrane filtration.Can obtain filemot transparency liquid." making bright " after the week, can go on the market.
This product is the nanoscale tasty agents microemulsion of beef taste.
Embodiment 4
1000 ml deionized water are heated to 75 ℃, add 80 gram soy bean protein hydrolysate polypeptide, 10 gram hydrolyzed vegetable proteins, 10 gram HAPs, 100 gram oligoisomaltoses, 80 gram yeastexs, 8 gram sucrose fatty esters, 1 gram sodium pyrophosphate, 20 gram dextrin, 1 gram chilli oil, 130 milligrams of ginger oils, 160 milligrams of garlic oils, 20 milligrams of fennel oils, 170 milligrams of papper oils; 40 gram chicken paste, 30 gram Shitake Mushroom P.Es, 30 gram shrimp meds, 10 gram chicken fat, 10 gram Oleum Sesamis; Stirring is cooled to 60 ℃, adds 360 gram monosodium glutamates, 300 gram refined salt, 50 gram mushroom extracts, 20 gram disodium 5 '-ribonucleotides, 10 gram disodium succinates, 10 gram methionine, 5 gram lysines, 5 gram threonines; Continue to be cooled to 30 ℃, add 5 milliliters of vitamin E oils; After emulsion was carried out emulsifying by colloid mill, thick emulsion entered homogeneous in the 70Mpa high pressure homogenizer, and used micro-filtrate membrane filtration, filtrate enters the high pressure homogenizer of 150Mpa pressure, the homogeneous that circulates reaches 100nm when following to the particle of emulsion, uses micro-filtrate membrane filtration.Can obtain filemot transparency liquid." making bright " after the week, can go on the market.
This product is the nanoscale tasty agents microemulsion of three delicacies taste.
Embodiment 5
1000 ml deionized water are heated to 80 ℃, add 80 gram soy bean protein hydrolysate polypeptide, 10 gram hydrolyzed vegetable proteins, 10 gram HAPs, 80 gram oligoisomaltoses, 80 gram yeastexs, 8 gram sucrose fatty esters, 1 gram sodium pyrophosphate, 20 gram dextrin, 160 milligrams of garlic oils, 170 milligrams of papper oils, 130 milligrams of ginger oils, 1 gram chilli oil, 30 milligrams of onion oils, 1 gram curry powder; 40 gram chicken paste, 10 gram chicken fat, 40 gram oceanic bonito mixed fish soluble meals, 40 gram scallop refined juices, 20 gram mushroom refined juices, 20 milliliters of oyster sauce, 10 milliliters of Oleum Sesamis; Stirring is cooled to 60 ℃, adds 360 gram monosodium glutamates, 300 gram refined salt, 50 gram mushroom extracts, 20 gram disodium 5 '-ribonucleotides, 10 gram disodium succinates, 10 gram methionine, 5 gram lysines, 5 gram threonines; Continue to be cooled to 30 ℃, add 5 milliliters of vitamin E oils; After emulsion was carried out emulsifying by colloid mill, thick emulsion entered homogeneous in the 70Mpa high pressure homogenizer, and used micro-filtrate membrane filtration, filtrate enters the high pressure homogenizer of 150Mpa pressure, the homogeneous that circulates reaches 100nm when following to the particle of emulsion, uses micro-filtrate membrane filtration.Can obtain filemot transparency liquid." making bright " after the week, can go on the market.
This product is the nanoscale tasty agents microemulsion of seafood taste.
Above-mentioned five kinds of tasty agents are the fawn transparency liquid, and water-soluble back is a lemon yellow fluorescence transparency liquid.
Claims (10)
1, nanoscale tasty agents microemulsion is characterized in that adding in 1000 parts of deionized waters:
50～80 parts of soy bean protein hydrolysate polypeptide
20～30 parts of hydrolysis animal and plant albumen
80～100 parts of oligoisomaltoses
500～800 parts of water-soluble delicate flavour materials
1～4 part of aromatic condiment essential oil
50～80 parts of yeastexs
5～10 parts of vitamin Es
10～20 parts of amino acid
5～8 parts of emulsifying agents
10～20 parts of dextrin
1～2 part of sodium pyrophosphate
Form the homogeneous phase microemulsion, and the liquid particle diameter is less than 100nm,
Above umber is parts by weight.
2, nanoscale tasty agents microemulsion according to claim 1 is characterized in that described emulsifying agent is a sucrose fatty ester.
3, nanoscale tasty agents microemulsion according to claim 1 is characterized in that described emulsifying agent is sucrose fatty ester and lecithin.
4, nanoscale tasty agents microemulsion according to claim 1 is characterized in that described water-soluble delicate flavour material includes salt, monosodium glutamate, fresh mushroom extract and disodium 5 '-ribonucleotide.
5, nanoscale tasty agents microemulsion according to claim 1 is characterized in that also including disodium succinate in the described water-soluble delicate flavour material.
6, nanoscale tasty agents microemulsion according to claim 1 is characterized in that described aromatic condiment essential oil is by several the combining in caryophyllus oil, papper oil, Chinese prickly ash oil, chilli oil, cassia oil, fennel oil, ginger oil, garlic oil, coriander oil, onion oil, the curry powder.
7, nanoscale tasty agents microemulsion according to claim 1 is characterized in that described amino acid is combined by methionine, lysine and threonine.
8, the described nanoscale tasty agents of claim 1 preparation of microemulsion method is characterized in that may further comprise the steps:
A. deionized water is heated to 70～90 ℃, adds the abundant stirring and dissolving of all the other raw materials except that vitamin E, amino acid, water-soluble delicate flavour material;
B. emulsion is cooled to 50～60 ℃, adds amino acid and water-soluble delicate flavour material, fully stirring and dissolving;
C. continue to be cooled to 20～30 ℃, add vitamin E, fully stirring and dissolving;
D. use high pressure homogenizer under 70Mpa pressure to the emulsion homogeneous, and filter;
E. filtrate is used high pressure homogenizer homogeneous once more under 150Mpa pressure, and after filtering, obtains nano level tasty agents microemulsion.
9, nanoscale tasty agents preparation of microemulsion method according to claim 8, the emulsion that it is characterized in that adding behind the tasty agents uses colloid mill to carry out thick emulsifying earlier, re-uses the high pressure homogenizer homogeneous.
10, nanoscale tasty agents preparation of microemulsion method according to claim 8 is characterized in that emulsion and the microemulsion behind the homogeneous uses Merlon cylinder hole micro-filtrate membrane filtration.
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| CNB2004100062748A CN1239092C (en) | 2004-03-23 | 2004-03-23 | Nano-grade flavor enhancer microemulsion and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100452982C (en) * | 2006-06-26 | 2009-01-21 | 宁波超星海洋生物制品有限公司 | Safety hydrolyzed vegetable protein, and its prepn. method |
| CN102077966B (en) * | 2009-11-26 | 2013-06-05 | 东莞市百味佳食品有限公司 | Complex nutritional flavorous enhancer |
| CN103202451A (en) * | 2013-04-27 | 2013-07-17 | 江南大学 | Preparation method of mushroom sauce added with nano-calcium powder |
| CN104642982A (en) * | 2015-01-29 | 2015-05-27 | 重庆科技学院 | Flavor-enhancing composition |
| CN105919060A (en) * | 2016-04-25 | 2016-09-07 | 东莞爱尚菇食品科技有限公司 | Application of ultra-micro nanotechnology in preparation technology of edible fungus crisps |
| CN106820038A (en) * | 2016-11-11 | 2017-06-13 | 广西科技大学 | A kind of preparation method for facilitating spiral shell powder soup stock based on atomizing freeze drying technique |
| RU2710077C1 (en) * | 2019-08-28 | 2019-12-24 | Александр Михайлович Афанасьев | Soup concentrate for dietary preventive nutrition |
| RU2710078C1 (en) * | 2019-08-28 | 2019-12-24 | Александр Михайлович Афанасьев | Soup concentrate for dietary preventive nutrition |
| RU2714244C1 (en) * | 2019-08-28 | 2020-02-13 | Александр Михайлович Афанасьев | Soup concentrate for dietary preventive nutrition |
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2004
- 2004-03-23 CN CNB2004100062748A patent/CN1239092C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100452982C (en) * | 2006-06-26 | 2009-01-21 | 宁波超星海洋生物制品有限公司 | Safety hydrolyzed vegetable protein, and its prepn. method |
| CN102077966B (en) * | 2009-11-26 | 2013-06-05 | 东莞市百味佳食品有限公司 | Complex nutritional flavorous enhancer |
| CN103202451A (en) * | 2013-04-27 | 2013-07-17 | 江南大学 | Preparation method of mushroom sauce added with nano-calcium powder |
| CN104642982A (en) * | 2015-01-29 | 2015-05-27 | 重庆科技学院 | Flavor-enhancing composition |
| CN105919060A (en) * | 2016-04-25 | 2016-09-07 | 东莞爱尚菇食品科技有限公司 | Application of ultra-micro nanotechnology in preparation technology of edible fungus crisps |
| CN106820038A (en) * | 2016-11-11 | 2017-06-13 | 广西科技大学 | A kind of preparation method for facilitating spiral shell powder soup stock based on atomizing freeze drying technique |
| RU2710077C1 (en) * | 2019-08-28 | 2019-12-24 | Александр Михайлович Афанасьев | Soup concentrate for dietary preventive nutrition |
| RU2710078C1 (en) * | 2019-08-28 | 2019-12-24 | Александр Михайлович Афанасьев | Soup concentrate for dietary preventive nutrition |
| RU2714244C1 (en) * | 2019-08-28 | 2020-02-13 | Александр Михайлович Афанасьев | Soup concentrate for dietary preventive nutrition |
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| Publication number | Publication date |
|---|---|
| CN1239092C (en) | 2006-02-01 |
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