Taste increasing agent for replacing partial monosodium glutamate, and preparation method of taste increasing agent

Abstract

The invention discloses a taste increasing agent for replacing partial monosodium glutamate, and a preparation method of the taste increasing agent. The taste increasing agent comprises the followingraw materials in parts by weight: 0.5-3.5 parts of disodium succinate, 10-30 parts of table salt, 1-9 parts of L-alanine, 0.1-4 parts of glycine, 5-19 parts of a yeast extract, 5-19 parts of white granulated sugar, 0.1-4 parts of disodium 5'-ribonucleotide, 0.01-2 parts of edible essence and 20-68 parts of maltodextrin. The preparation method of the taste increasing agent comprises the following steps: mixing raw materials, performing stirring, and sieving the mixed materials, and performing packaging. The taste increasing agent provided by the invention can be used for replacing monosodium glutamate, ensures the taste increasing effect, is beneficial to human health, and is suitable for children, pregnant women and people who are not tolerant to sodium glutamate.

Description

Technical field [0001] The invention relates to the technical field of food seasonings, and more specifically, it relates to a freshness enhancer used to replace part of monosodium glutamate and a preparation method thereof. Background technique [0002] Monosodium glutamate (also called sodium glutamate), as the most common kind of home condiments, has entered every kitchen. As people have higher and higher requirements for the flavor of dishes, more and more varieties of seasonings are used in the kitchen. Many sauces and sauces on the market, such as oyster sauce, curry, and soy sauce, contain glutamic acid. Sodium, in addition, in order to ensure the taste of dishes, restaurants usually add more MSG. After long-term stimulation of heavy flavors, the taste threshold is getting higher and higher, but the consumption of MSG should not be too high. [0003] The national standard GB / T8967-2007 "Sodium Glutamate (MSG)" clarifies the classification of MSG products and the physical an...

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Problems solved by technology

[0007] Although the above-mentioned application documents disclose a flavoring agent, it is mainly aimed at improving the fragrance and mouthfeel of food during food processing. The influence of women and those who are intolerant to sodium glutamate has not been discussed and considered for the safety of the product, and the consumption of a large amount of flavoring agents will bring adverse reactions such as dry mouth and anxiety to the human body. It is very necessary to adjust the freshness enhancer with less consumption and be beneficial to human health

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