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Delicious and salty flavoring agent and preparation method thereof

A technology of seasoning and silicon dioxide, applied in the field of seasoning, can solve problems such as poor taste, and achieve the effects of high cost, large amount of addition, and increased umami taste.

Inactive Publication Date: 2016-08-10
GUANGZHOU JIANWEI BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Replacing sodium chloride with other chemical compounds often results in a bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0026] Fresh and salty seasoning of the present invention is made up of the following components by weight percentage:

[0027] Sodium chloride 55 parts

[0028] Potassium chloride 20 parts

[0029] Sodium Gluconate 15 parts

[0030] 3 parts sodium glutamate

[0031] L-alanine 3 parts

[0032] 1 part silicon dioxide

[0033] Yeast extract 3 parts.

[0034] The sodium chloride of 55 KG, the potassium chloride of 20 KG and the sodium gluconate of 15 KG are mixed in the A mixer of drum screw shaft type for 10-15 minutes; The sodium glutamate of 3 KG, the di Silica, 3 KG of L-alanine and 3 KG of yeast extract are mixed in the B mixer of the drum screw shaft type for 10-20 minutes; the materials in the A mixer and the B mixer are added to the drum screw Shaft C mixer, mix together for 10-30 minutes. After mixing evenly, dry in a fluidized bed at a low temperature of 50-70°C, so that the moisture content of the seasoning granules is below 5%, and finally weigh and pack.

example 2

[0036] Fresh and salty seasoning of the present invention is made up of the following components by weight percentage:

[0037] Sodium chloride 50 parts

[0038] Potassium chloride 20 parts

[0039] Sodium citrate 20 parts

[0040] 3 parts sodium glutamate

[0041] L-alanine 3 parts

[0042] 1 part silicon dioxide

[0043] Yeast extract 3 parts.

[0044] Mix 50 KG of sodium chloride, 20 KG of potassium chloride and 20 KG of sodium citrate in a drum screw shaft type A mixer for 10-15 minutes; mix 3 KG of sodium glutamate, 1 KG of di Silica, 3 KG of L-alanine and 3 KG of yeast extract are mixed in the B mixer of the drum screw shaft type for 10-20 minutes; the materials in the A mixer and the B mixer are added to the drum screw Shaft C mixer, mix together for 10-30 minutes. After mixing evenly, dry in a fluidized bed at a low temperature of 50-70°C, so that the moisture content of the seasoning granules is below 5%, and finally weigh and pack.

example 3

[0046] Fresh and salty seasoning of the present invention is made up of the following components by weight percentage:

[0047] Sodium chloride 50 parts

[0048] Potassium chloride 30 parts

[0049] DL-sodium malate 10 parts

[0050] 3 parts sodium glutamate

[0051] L-alanine 3 parts

[0052] 1 part silicon dioxide

[0053] Yeast extract 3 parts.

[0054] Mix 50 KG of sodium chloride, 30 KG of potassium chloride and 10 KG of DL-sodium malate in a drum screw shaft type A mixer for 10-15 minutes; mix 3 KG of sodium glutamate, 1 KG 3 KG of silica, 3 KG of L-alanine and 3 KG of yeast extract were mixed in the drum screw shaft type B mixer for 10-20 minutes; the materials in A mixer and B mixer were added together Mix together for 10-30 minutes in a drum screw shaft type C mixer. After mixing evenly, dry in a fluidized bed at a low temperature of 50-70°C, so that the moisture content of the seasoning granules is below 5%, and finally weigh and pack.

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PUM

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Abstract

The invention discloses a delicious and salty flavoring agent. The delicious and salty flavoring agent comprises, by weight, 40-60% of sodium chloride, 10-20% of an organic salt, 1-5% of monosodium glutamate, 1-5% of L-alanine, 1-5% of yeast extract, 0.5-2% of silica and 5-30% of potassium chloride or 10-30% of potassium citrate. A preparation method of the delicious and salty flavoring agent comprises A, mixing sodium chloride, sodium gluconate and potassium chloride or potassium citrate through a roller screw shaft-type mixer A, B, mixing monosodium glutamate, silica, L-alanine and yeast extract through a roller screw shaft-type mixer B, C, adding the mixtures in the mixers A and B into a roller screw shaft-type mixer C together and carrying out mixing, D, drying the mixture through a fluidized bed at a low temperature of 50-70 DEG C so that water content of the flavoring agent particles is 5% or less and E, carrying out weighing and packaging. The delicious and salty flavoring agent can reduce sodium intake, improve potassium intake and retain a saline taste. The preparation method has high production efficiency.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to fresh and salty seasonings and a preparation method thereof. Background technique [0002] The umami taste in food has a certain unique style. For example, the taste of kelp is mainly from the sodium glutamate it contains, the taste of shiitake mushrooms is mainly from guanylic acid, and the special taste of shellfish is mainly from amber. brought by salt. However, these tastes are not a single substance, but are combined with amino acids, peptides, etc., so it is difficult to separate them as pure components. Using a new extraction technology, a certain solvent (generally water) is used to extract the flavor substances in these foods, and then concentrated and powdered to make a compound seasoning. Using specific enzymes as biocatalysts in the production of flavor substances can enhance food flavor or transform flavor precursors into flavor substances. It can activate endo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/22A23L27/21
Inventor 谢小玲杨鹏雷黄华平周智敏徐卓越吴志江
Owner GUANGZHOU JIANWEI BIOLOGICAL TECH CO LTD
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