Preparation method of escallop gourmet powder

A technology of monosodium glutamate and seashells, applied in the direction of food science, etc., can solve health problems, monosodium glutamate umami taste, short taste and other problems, and achieve the effect of simple operation, rich nutrition and unique flavor

Inactive Publication Date: 2017-06-09
曾琼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Monosodium glutamate has a single umami taste and short-lived taste, especially semi-chemical synthetic products, and it is easy to produce sodium pyroglutamate when cooked at high temperature, which has caused health problems after consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 A kind of preparation method of seashell monosodium glutamate, comprises the steps:

[0017] (1) Raw material processing: choose fresh seashells as raw materials, remove the head, tail and viscera, cut them into sections, wash them with clean water, add water 6 times the weight of seashells to the seashells, and crush them. The crushed particle size is controlled to 80um, then add vitamin C with 0.02% seashell weight and stir well to get seashell slurry;

[0018] (2) Enzymolysis: Add 5% neutral protease and 0.6% flavor protease to the seashell slurry, adjust the pH value to 6-7, control the temperature at 45-60°C, and enzymatically hydrolyze for 4 hours to obtain the enzyme Solution;

[0019] (3) Inactivation: heat the enzymatic hydrolysis solution to 90-100°C, keep it warm for 30 minutes, and perform enzyme inactivation treatment to obtain an enzyme inactivation enzymatic solution;

[0020] (4) Filtration: Filtrate the enzyme-inactivating enzymatic hydro...

Embodiment 2

[0024] Embodiment 2 A kind of preparation method of seashell monosodium glutamate, comprises the steps:

[0025] (1) Raw material processing: choose fresh sea 5 times the water, grind it, and control the crushed particle size to 100um, then add vitamin E with 0.05% weight of sea shells and stir well to get sea shells slurry;

[0026] (2) Enzymolysis: Add 3% neutral protease and 0.3% flavor protease to the seashell slurry, adjust the pH value to 6-7, control the temperature at 45-60°C, and enzymatically hydrolyze for 4 hours to obtain enzymatic solution;

[0027] (3) Inactivation: heat the enzymatic hydrolysis solution to 90-100°C, keep it warm for 10 minutes, and perform enzyme inactivation treatment to obtain an enzyme inactivation enzymatic solution;

[0028] (4) Filtration: Filtrate the enzyme-inactivating enzymatic hydrolysis solution to obtain the filtrate;

[0029] (5) Refining: adjust the pH value of the filtrate to 5-6.5 with citric acid, add activated carbon with a ...

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PUM

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Abstract

The invention discloses a preparation method of escallop gourmet powder. The preparation method comprises the following steps: (1) raw material treatment; (2) enzymolysis; (3) inactivation; (4) filtration; (5) refinement; (6) impurity removal and concentration; and (7) seasoning and spray drying. The escallop gourmet powder prepared by the preparation method has the advantages of good taste, unique flavor and abundant nutrition, has the important health-care effects of warming and invigorating the liver and kidney, strengthening yang, securing essence and the like, and can greatly satisfy the requirements of the broad consumers for the nutrition and seasoning of gourmet powder. The preparation method has the advantages of reasonable technique and high operability, is simple to operate, and can implement industrial production.

Description

technical field [0001] The invention relates to the technical field of dry goods preparation, in particular to a preparation method of seashell monosodium glutamate. Background technique [0002] Monosodium glutamate is made from grains, obtained through biological fermentation and extraction of glutamic acid, and then produced by semi-chemical synthesis to produce sodium glutamate, and then added with fillers such as salt and starch. Monosodium glutamate has a single umami taste and short taste, especially semi-chemical synthetic products, and it is easy to produce sodium pyroglutamate when cooked at high temperature, which has caused health problems after consumption. Now people put forward high requirements for health, and natural monosodium glutamate is ready to come out. Its taste mainly depends on the ingredients of natural substances. In addition to increasing the umami taste of food, it has no damage to human health. Contents of the invention [0003] The technica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/00
Inventor 曾琼
Owner 曾琼
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