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Brewing type Italian type concentrated seasoning and preparation method thereof

A condiment and Italian-style technology, which is applied in the field of brewed Italian-style concentrated condiments and their preparation, can solve the problems of reducing the added value of products, and it is difficult to improve the nutritional value of products, so as to improve the added value, enhance the nutritional value, The effect of improving taste

Inactive Publication Date: 2020-12-18
广东金祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing condiments can only improve the taste of the product, but it is difficult to improve the nutritional value of the product, which reduces the added value of the product, so further research and development is required to improve the treatment. Therefore, the present invention provides a brewing type espresso Concentrated seasoning and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of brewing type espresso condiment of the present embodiment comprises the following raw materials in parts by weight:

[0030] 45 parts of grain powder, 10 parts of dry fruit powder, 5 parts of whole milk powder, 1 part of edible salt, 1 part of yeast extract, 1 part of nutritional synergist, 10 parts of yeast;

[0031] The preparation method of the nutritional synergist is as follows: 10 parts of peanuts are removed from the red coat, firstly sent to an oil press for pressing, the pressing pressure is 10 MPa, and pressed for 15 minutes to obtain defatted peanuts, and then added to a grinder for grinding , and then add peanut butter, then emulsify and mix the peanut butter with 1 part of emulsification aid, the emulsification speed is 100r / min, and the emulsification time is 30min; then add 1 part of anticoagulant, continue to stir at 100r / min for 30min, Get nutritional synergists.

[0032] The miscellaneous grain flour of the present embodiment is buckwheat fl...

Embodiment 2

[0044] A kind of brewing type espresso condiment of the present embodiment comprises the following raw materials in parts by weight:

[0045] 55 parts of grain powder, 20 parts of dry fruit powder, 10 parts of whole milk powder, 3 parts of edible salt, 3 parts of yeast extract, 5 parts of nutritional synergist, 20 parts of yeast;

[0046] The preparation method of the nutritional synergist is as follows: 30 parts of peanuts are removed from the red coat, firstly sent to an oil press for pressing, the pressing pressure is 20 MPa, and pressed for 25 minutes to obtain defatted peanuts, and then added to a grinder for grinding , and then added to obtain peanut butter, then the peanut butter was emulsified and mixed with 5 parts of emulsification aids, the emulsification speed was 500r / min, and the emulsification time was 40min; then 3 parts of anticoagulant were added, and the stirring was continued at a speed of 200r / min for 40min, Get nutritional synergists.

[0047] The miscella...

Embodiment 3

[0059] A kind of brewing type espresso condiment of the present embodiment comprises the following raw materials in parts by weight:

[0060] 50 parts of grain powder, 15 parts of dry fruit powder, 7.5 parts of whole milk powder, 2 parts of edible salt, 2 parts of yeast extract, 3 parts of nutritional synergist, 15 parts of yeast;

[0061] The preparation method of the nutritional synergist is as follows: 20 parts of peanuts are removed from the red coat, firstly sent to an oil press for pressing, the pressing pressure is 15 MPa, and pressed for 20 minutes to obtain defatted peanuts, and then added to a grinder for grinding , and then added to obtain peanut butter, then the peanut butter was emulsified and mixed with 3 parts of emulsification aids, the emulsification speed was 1300r / min, and the emulsification time was 35min; then 2 parts of anticoagulant were added, and continued to stir at a speed of 150r / min for 35min, Get nutritional synergists.

[0062] The multigrain po...

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Abstract

The invention provides brewing type Italian type concentrated seasoning. The brewing type Italian type concentrated seasoning is prepared from the following raw materials in parts by weight: 45-55 parts of coarse cereal powder, 10-20 parts of dry fruit powder, 5-10 parts of whole milk powder, 1-3 parts of edible salt, 1-3 parts of a yeast extract, 1-5 parts of a nutrition synergist and 10-20 partsof saccharomycetes. According to the concentrated seasoning, strict material selection and elaborate experimental operation are performed during preparation, the coarse cereal powder and the dry fruit powder are finally used as main materials of the product, the whole milk powder, the edible salt, the yeast extract and the nutritional synergist are matched to be used as auxiliary materials of theproduct, and then the saccharomycetes are used for completing fermentation of the product, so that the mouth feel of the product is improved. The finally-obtained product is good in mouth feel and high in nutritional value, and the added value of the product is increased.

Description

technical field [0001] The invention relates to the technical field of reconstituted condiments, in particular to a reconstituted espresso concentrated condiment and a preparation method thereof. Background technique [0002] Along with the rhythm of modern life is constantly accelerated, instant food has become the food that often uses in people's daily life. Because instant food can be eaten in a short time, it can save a lot of cooking time. Instant food, such as barreled instant noodles, instant porridge, instant rice, etc., is poured into boiling water in the container before eating, brewing the ingredients, and waiting for a few minutes, the instant food can be eaten; Concentrated condiments are often added to improve the taste of instant food, thereby increasing consumer preference and improving product appeal. [0003] Most of the existing condiments can only improve the taste of the product, but it is difficult to improve the nutritional value of the product, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L29/00A23L33/00
CPCA23L27/24A23L29/03A23L29/015A23L33/00A23V2002/00
Inventor 郑庆祥郑煜方李如娟佘润生庄瑜卓玉婷
Owner 广东金祥食品有限公司
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