Flavoring base material for soy sauce powder, preparation method and flavoring method

Abstract

The invention discloses a flavoring base material for soy sauce powder, a preparation method and a flavoring method. The flavoring base material comprises the following components in parts by weight:50-70 parts of a fermented soy sauce, 3-10 parts of aginomoto, 5-10 parts of L-alanine, 8-12 parts of xylose, 1-3 parts of lysine, 2-5 parts of glucose and 0.1-0.3 part of a lactic acid. The flavoringmethod of the soy sauce powder is as follows: the flavoring base material is added into an existing soy sauce powder formula at a ratio of 5-10%; and the flavoring method comprises the following specific steps of (1) preparing a certain amount of blending liquid according to the existing soy sauce powder formula, adding the flavoring base material which is 5-10% of dry matters of the blending liquid, and stirring the flavoring base material evenly to obtain a to-be-sprayed liquid; (2) carrying out high-temperature instantaneous sterilization on the to-be-sprayed liquid; and (3) carrying out spray drying to obtain flavored soy sauce powder. Firstly, a soy sauce is taken as a main raw material to carry out thermal reaction under pressure, a series of high temperature-resistant sauced flavorsubstances are generated by using Maillard reaction to obtain the flavoring base material, and then the flavoring base material is blended into a conventional soy sauce powder formula, so as to achieve the flavoring effect and the effect of adding soy sauce flavor substances.

Description

technical field [0001] The invention relates to the technical field of production of food powder products, in particular to a flavoring base material for soy sauce powder, a preparation method and a flavoring method. Background technique [0002] Soy sauce powder is a common raw material for food production. Because of its portability such as easy transportation and storage, it has been widely used in various fields of food production, such as instant noodles, biscuits, puffed foods, snack foods, compound seasonings, flavors and other fields. Use soy sauce powder. [0003] Soy sauce powder is made of soy sauce as the main raw material, supplemented with carriers such as maltodextrin or modified starch, and is made by spray drying under high temperature conditions. Due to the high temperature of the powder spraying process, the original flavor substances of soy sauce are lost. After rehydration, it is also difficult to present the crude oil flavor of soy sauce again, and its...

AI Technical Summary

Problems solved by technology

[0003] Soy sauce powder is made of soy sauce as the main raw material, supplemented with carriers such as maltodextrin or modified starch, and is made by spray drying under high temperature conditions. Due to the high temperature of the powder spraying process, the original flavor substances of soy sauce are lost. After rehydration, it is also difficult to present the crude oil flavor of soy sauce again, and its flavor intensity is also greatly weakened

The patent CN109717449A "a production process of flavor-enhanced soy sauce powder (CN109717449A)" enzymatically hydrolyzes soy sauce to increase flavor, soy sauce may produce more flavor substances after enzymatic hydrolysis, but it is still easy to lose under high temperature conditions, and weakens The flavor of soy sauce itself

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