Complex nutritional flavorous enhancer
A umami agent and nutrition technology, applied in the field of condiments, can solve the problems of low nutritional value and monotony, and achieve the effect of rich taste, high nutritional value and strong umami taste
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Embodiment 1
[0018] A compound nutritional umami taste agent, which is made of the following raw materials in parts by weight: 20 parts of glycine, 45 parts of monosodium glutamate, 12 parts of L-aspartic acid, 10 parts of I+G, 4 parts of DL alanine, 4 parts of DL- 1 part of serine, 2 parts of L-lysine hydrochloride, 0.5 parts of methionine, 7 parts of sodium pyrophosphate, 10 parts of L-histidine hydrochloride, 0.5 parts of disodium succinate, 6 parts of animal protein hydrolyzate , 4 parts of plant protein hydrolyzate, 2 parts of mushroom powder; stirring and mixing the raw materials in the above weight parts evenly to obtain the finished product.
Embodiment 2
[0020] A compound nutritional umami taste agent, which is made of the following raw materials in parts by weight: 25 parts of glycine, 65 parts of monosodium glutamate, 5 parts of L-aspartic acid, 7 parts of I+G, 1 part of DL alanine, 1 part of DL- 0.5 parts of serine, 5 parts of L-lysine hydrochloride, 5 parts of methionine, 2 parts of sodium pyrophosphate, 8 parts of L-histidine hydrochloride, 5 parts of disodium succinate, 4 parts of animal protein hydrolyzate , 6 parts of vegetable protein hydrolyzate, 4 parts of mushroom powder; stirring and mixing the raw materials in the above weight parts evenly to obtain the finished product.
Embodiment 3
[0022] A compound nutritional umami taste agent, which is made of the following raw materials in parts by weight: 10 parts of glycine, 35 parts of monosodium glutamate, 15 parts of L-aspartic acid, 5 parts of I+G, 5 parts of DL alanine, DL- 1.5 parts of serine, 1 part of L-lysine hydrochloride, 2 parts of methionine, 10 parts of sodium pyrophosphate, 2 parts of L-histidine hydrochloride, 2 parts of disodium succinate, 10 parts of animal protein hydrolyzate , 10 parts of plant protein hydrolyzate, 8 parts of mushroom powder; stirring and mixing the raw materials in the above weight parts evenly to obtain the finished product.
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