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Seasoning powder with natural strong mushroom flavor and preparation method thereof

A technology for seasoning powder and mushroom powder, applied in the food field, can solve the problems of weak mushroom flavor, difficult quality control, backward technology, etc., and achieve the effects of high nutritional value, soft taste and simple process

Active Publication Date: 2012-07-04
GUANGDONG PRB BIO TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that the mushroom flavor is not strong, the technology is backward, and the quality is not easy to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Take Agaricus bisporus pre-boiled water with a solid content of 1.8% by mass, filter to remove impurities, and concentrate the filtrate in a vacuum until the solid content is 30% by mass, which is mushroom water concentrate;

[0044] (2) Add glucose equivalent to 0.5% of the mass of the mushroom water concentrate to the mushroom water concentrate, adjust the pH to 6, place it at 70° C. for Maillard reaction, and react for 6 hours to obtain a thick mushroom flavor concentrate;

[0045] (3) Add maltodextrin equivalent to 20% of the mass of the thick mushroom flavor concentrate to the thick mushroom flavor concentrate, heat to fully dissolve, and spray dry to obtain concentrated mushroom powder;

[0046] (4) the concentrated mushroom powder of 60 mass parts, the salt of 5 mass parts, the sodium glutamate of 18 mass parts, the sucrose of 8 mass parts, the disodium (I+G) of taste nucleotide of 1 mass part, 0.05 parts by mass of star anise supercritical CO 2 extract, 0.0...

Embodiment 2

[0048] (1) Take Agaricus bisporus pre-boiled water with a solid content of 1.6% by mass, filter to remove impurities, and concentrate the filtrate in a vacuum until the solid content is 32% by mass, which is mushroom water concentrate;

[0049](2) Add 0.5% glucose and 0.5% fructose equivalent to the quality of the mushroom water concentrate to the mushroom water concentrate, adjust the pH to 6.5, place it at 70°C for Maillard reaction, and react for 8 hours to obtain thick mushrooms flavor concentrates;

[0050] (3) Add maltodextrin equivalent to 25% of the mass of the thick mushroom flavor concentrate to the thick mushroom flavor concentrate, heat to fully dissolve, and spray dry to obtain concentrated mushroom powder;

[0051] (4) the concentrated mushroom powder of 50 mass parts, the salt of 8 mass parts, the sodium glutamate of 20 mass parts, the sucrose of 5 mass parts, the disodium (I+G) of taste nucleotide of 1 mass part, 0.05 parts by mass of star anise supercritical ...

Embodiment 3

[0053] (1) Take Agaricus bisporus pre-boiled water with a solid content of 2.0% by mass, filter to remove impurities, and concentrate the filtrate in a vacuum until the solid content is 35% by mass, which is mushroom water concentrate;

[0054] (2) Add glucose equivalent to 3% of the mass of the mushroom water concentrate to the mushroom water concentrate, adjust the pH to 6, place it at 75° C. for Maillard reaction, and react for 6 hours to obtain a thick mushroom flavor concentrate;

[0055] (3) Add maltodextrin equivalent to 20% of the mass of the thick mushroom flavor concentrate to the thick mushroom flavor concentrate, heat to fully dissolve, and spray dry to obtain concentrated mushroom powder;

[0056] (4) the condensed mushroom powder of 40 mass parts, the salt of 10 mass parts, the sodium glutamate of 25 mass parts, the sucrose of 5 mass parts, the taste nucleotide disodium (I+G) of 1 mass part, 0.05 parts by mass of ginger supercritical CO 2 The cassia bark supercr...

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PUM

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Abstract

The invention discloses a seasoning powder with natural strong mushroom flavor and a preparation method thereof. The method comprises the steps of using Agaricus bisporus precooked water or extract, condensing, adding a certain amount of monosaccharide, adjusting the pH to be 6-7, and performing the Maillard reaction at 65-75 DEG C for more than 6 hours to obtain a concentrated solution with the natural strong mushroom flavor, then adding maltodextrin, dissolving the maltodextrin completely, performing spray drying to obtain concentrated mushroom powder, and finally, mixing the concentrated mushroom powder, common salt, sodium glutamate, sucrose, flavor-development disodium ribonucleotide, supercritical CO2 extract of spice, calcium phosphate and starch-maltodextrin mixture, adequately agitating until above materials are mixed uniformly, granulating and drying to prepare the seasoning powder with natural strong mushroom flavor.

Description

technical field [0001] The invention belongs to the field of food and relates to a seasoning powder, in particular to a seasoning powder with natural rich mushroom flavor and a preparation method thereof. Background technique [0002] Agaricus bisporus (Agaricus bisporus) is abbreviated as mushrooms, also known as white mushrooms and sea mushrooms, belonging to the fungus phylum, Basidiomycotina, Agaricus order, Agaricaceae, and Mushroom genus. It is cultivated in many countries, among which my country's total output occupies the second place, and canned mushrooms occupy the first place in the international trade volume. Mushroom concentrate is rich in protein and fungal polysaccharides. Protein not only contains essential amino acids such as threonine, valine, methionine, leucine, phenylalanine, lysine, tryptophan, etc., but also contains a large amount of asparagine, glutamic acid, and essence. Amino acid etc. Mushroom sugars are rich in ingredients such as mannitol and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/228A23L27/00A23L27/10A23L27/22
Inventor 吴惠玲曹庸陈永泉黄早成
Owner GUANGDONG PRB BIO TECH CO LTD
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