Seasoning enhancer for soup and preparation method thereof

Abstract

The present invention discloses a seasoning enhancer for soup and a preparation method thereof. The seasoning enhancer is applied in the seasoning of the soup, has functions of enhancing flavor and freshness, and improving flavor, can improve the flavor of the soup, increases people's appetite, has functions of nourishing yin and supplementing kidneys, supplementing qi and harmonizing blood, and strengthening body, strengthens human body constitution, reduces the cardiovascular and cerebrovascular diseases and reduces the fatigue. The seasoning enhancer is green and healthy, free of chemical preservatives and harmless to the human body in a long-term consumption.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a soup seasoning enhancer and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the increase of food varieties, yeast has been widely used in the food industry. As one of the important yeast derivatives, yeast extract is widely used in food additives by virtue of its own advantages, which can significantly increase the umami taste and flavor of food. Today, China has gradually become the center of the world's manufacturing industry, and the yeast industry has also become one of the core pillar industries in the field of food fermentation engineering. [0003] Yeast Extract (Yeast Extract), also known as yeast flavor, yeast extract, yeast extract. It uses edible yeast as raw material and uses modern biotechnology to dissolve part or all of the yeast. The protein and nucleic acid substances in yeast cells are ...

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Problems solved by technology

Although this scheme has certain positive significance, its shortcomings are also particularly obvious. The main points are as follows: First, the author only pays attention to the research of reaction conditions, such as physical factors such as optimum reaction temperature, pH, time, and solid-liquid ratio, and lacks The research and modification of raw materials, due to the single raw material, cannot further improve the taste and flavor of the product; second, the author lacks functional research on yeast extract. Health-care functions cannot meet people's demand for high-quality dietary products, and are not conducive to market promotion and expansion

The third is that the product category is relatively single, and there are few varieties to choose from, which cannot meet people's diversified life needs and is not conducive to people's choice of suitable favorite products