Seasoning enhancer for soup and preparation method thereof

Abstract

The invention discloses a soup seasoning enhancer and a preparation method thereof. The invention has the functions of increasing flavor, increasing freshness and improving flavor when applied to soup seasoning, can improve and enhance the flavor of soup, and increase people's appetite , and has the functions of nourishing yin and nourishing kidney, nourishing qi and blood, and strengthening the body, enhancing people's physique, reducing cardiovascular and cerebrovascular diseases, and reducing fatigue. The invention is green and healthy, does not contain chemical preservatives, and is harmless to human body for 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 ...

AI Technical Summary

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