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Food flavoring agent and preparing method thereof

A flavor enhancer and food technology, applied in the field of food additives, can solve the problems of high arsenic content, high weight loss on drying, high heavy metal content, etc.

Inactive Publication Date: 2015-04-29
NANTONG SHUANGHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] This application aims at the technical problems of low melting point, high arsenic content, high heavy metal content and high weight loss on drying of existing food flavor enhancers, and provides a food flavor enhancer and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Weigh 100 parts of L-aspartic acid, 30 parts of disodium 5'-inosinate, 25 parts of disodium 5'-guanylate, 60 parts of starch sugar, 10 parts of gluten, and Aspergillus niger 35 parts, 15 parts of soybean meal, 20 parts of sulfuric acid, 20 parts of sodium chloride, 30 parts of disodium ribonucleic acid, 10 parts of monosodium glutamate, 5 parts of sodium selenite, 1 part of zinc lactate, 15 parts of zinc gluconate .

[0025] Put L-aspartic acid, 5'-guanylate disodium and 5'-inosinate disodium in sequence in the reaction kettle, heat up to 35°C, react for 10h, add starch sugar, heat up to 40°C, react 20h; add gluten, soybean meal and Aspergillus niger, raise the temperature to 45°C, and react for 8h.

[0026] Add monosodium glutamate, sodium chloride and zinc lactate, stir for 10 minutes at a stirring speed of 100 rpm, then add disodium ribonucleic acid and remaining materials, react at 50°C for 20 minutes, filter, crystallize, centrifuge, wash and The product is obtai...

Embodiment 2

[0029] Weigh 100 parts of L-aspartic acid, 50 parts of disodium 5'-inosinate, 45 parts of disodium 5'-guanylate, 80 parts of starch sugar, 30 parts of gluten, Aspergillus niger 55 parts, 35 parts of soybean meal, 60 parts of sulfuric acid, 40 parts of sodium chloride, 50 parts of disodium ribonucleic acid, 30 parts of monosodium glutamate, 25 parts of sodium selenite, 20 parts of zinc lactate, 35 parts of zinc gluconate .

[0030] Put L-aspartic acid, 5'-guanylate disodium and 5'-inosinate disodium in sequence in the reaction kettle, heat up to 55°C, react for 12h, add starch sugar, heat up to 60°C, react 30h; add gluten, soybean meal and Aspergillus niger, raise the temperature to 65°C, and react for 12h.

[0031] Add monosodium glutamate, sodium chloride and zinc lactate, stir for 30 minutes at a stirring speed of 300 rpm, then add disodium ribonucleic acid and remaining materials, react at 70°C for 40 minutes, filter, crystallize, centrifuge, wash and The product is obtai...

Embodiment 3

[0034] Weigh 100 parts of L-aspartic acid, 35 parts of disodium 5'-inosinate, 30 parts of disodium 5'-guanylate, 65 parts of starch sugar, 15 parts of gluten, and Aspergillus niger 40 parts, 20 parts of soybean meal, 30 parts of L-lysine hydrochloride, 25 parts of sodium chloride, 35 parts of disodium ribonucleic acid, 15 parts of monosodium glutamate, 10 parts of sodium selenite, 5 parts of zinc lactate parts, 20 parts of zinc gluconate.

[0035]Put L-aspartic acid, 5'-guanylate disodium and 5'-inosinate disodium in sequence in the reaction kettle, heat up to 40°C, react for 10.5h, add starch sugar, heat up to 45°C, React for 22 hours; add gluten, soybean meal and Aspergillus niger, raise the temperature to 50°C, and react for 9 hours.

[0036] Add monosodium glutamate, sodium chloride and zinc lactate, stir for 15 minutes at a stirring speed of 150 rpm, then add disodium ribonucleic acid and remaining materials, react at 55°C for 25 minutes, filter, crystallize, centrifuge,...

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PUM

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Abstract

The invention discloses a food flavoring agent and a preparing method thereof. The food flavoring agent can be obtained by stirring and then drying L-aspartic acid, 5'-disodium inosinate, guanosine-5'-monophosphate disodium salt, starch sugar, gluten, aspergillus niger, soybean meal, a neutralizer, sodium chloride, disodium ribonucleotide, monosodium glutamate, sodium selenite, zinc lactate and auxiliaries. The melting point of the product is 200-300 DEG C, the pH value is 7-9, and the weight loss on drying is 0.1-0.3%. The product comprises 0.001-0.002% of heavy metal, 0.0001-0.0003% of arsenic and 0.0001-0.001% of lead.

Description

technical field [0001] The application relates to food additives, in particular to a food flavor enhancer and a preparation method thereof. Background technique [0002] Food flavor enhancers may also be referred to as flavor enhancers or umami agents. Flavor enhancers refer to substances that supplement or enhance the original flavor of food. After some food is added with flavor enhancer, it presents a delicious taste, increases appetite and enriches nutrition. [0003] Flavor enhancers refer to substances that can enhance or improve the flavor of food. Amino acid and nucleotide flavor enhancers allowed in my country include 5'-disodium guanylate, 5'-disodium inosinate, 5'-flavored nucleotide disodium, capsicum oleoresin, etc. 7 kind. The use of food flavor enhancers plays an important role in the development of the food industry, but if used unscientifically, it will also bring great negative effects. The most important principles of using food additives are safety an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
CPCA23V2002/00
Inventor 何灿华张迎阳
Owner NANTONG SHUANGHE FOOD
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