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Process for preparing coating seasoning powder for flavor homogenization

A preparation process and a technology for seasoning powder, which are applied in the field of preparation technology for uniform flavor of adhering seasoning powder, can solve problems such as food flavor difference, and achieve the effects of improving flavor difference and realizing flavor uniformity.

Active Publication Date: 2009-04-01
南京汇肽生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, after the seasoning powder contacts the surface of the food, due to the difference in the characteristics of the powder particles, especially the different surface adhesion of the powder particles, some powder particles adhere to the food surface more, while others are less, further causing food damage. flavor difference

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Strawberry seasoning powder for strawberry-flavored puffed food, its components (Kg) are: white granulated sugar 34, strawberry powder 3, salt 1, milk powder 5, citric acid 1, glucose 2, soluble starch 20, maltodextrin 33, carmine A small amount of red pigment, strawberry essence 1. The preparation process of the seasoning powder is as follows: 1. Mix uniformly according to the ratio of strawberry essence: maltodextrin: water = 1:1:1.4, heat up to 45°C, and pass through a homogenizer with a homogenizing pressure of 220MPa; 2. Mix other Put the raw materials into the blending tank, add 207Kg of water to dissolve, add the essence emulsion processed in the previous process, and stir evenly; 3. The material passes through the colloid mill, and the gap between the colloid mill is adjusted so that the fineness of the material after grinding is 30 μm; 4. The material enters the spray drying Machine drying, adjust the drying parameters as the inlet air temperature is 220°C, the...

Embodiment 2

[0019] Spicy potato chips are very popular with consumers. The seasoning powder components (Kg) are: white sugar 7, salt 20, monosodium glutamate 8, milk powder 1, beef powder 15, chicken powder 8, yeast essence 3, glucose 2, garlic Powder 1, chili powder 2, pepper powder 0.8, pepper powder 1.2, soluble starch 20, modified starch 2, maltodextrin 6.5, beef flavor 1, barbecue flavor 1.5. The preparation process of the seasoning powder is as follows: 1. Put all the essence and modified starch into 4Kg water, mix evenly, heat up to 50°C, and pass through a homogenizer with a homogenizing pressure of 230MPa; 2. Put other raw materials into the blending tank, add 225Kg of water , dissolve, add the flavor emulsion processed in the previous process, and stir evenly; 3. The material passes through the colloid mill, and the gap between the colloid mill is adjusted so that the fineness of the material after grinding is 35 μm; 4. The material enters the spray dryer for drying, and the dryi...

Embodiment 3

[0021] Shrimp crackers are the most sold puffed food. The components (Kg) of the shrimp flavor seasoning powder are: 12 white sugar, 30 salt, 12 monosodium glutamate, 2 scallops, 3 milk powder, 8 shrimp powder, 18 shrimp powder, 2 glucose, and pepper 1 powder, 1 pepper powder, 7 maltodextrin, a small amount of sunset yellow pigment, 2 gum arabic, 1 shrimp flavor, 1 seafood flavor. The preparation process of the seasoning powder is as follows: 1. Put all the essence and gum arabic into 3.4Kg water, stir evenly, heat up to 42°C, and pass through a homogenizer with a homogenizing pressure of 250MPa; 2. Put other raw materials into a blending tank, add water 217Kg, dissolve, add the essence emulsion processed in the previous process, and stir evenly; 3. The material passes through the colloid mill, and the gap between the colloid mill is adjusted so that the fineness of the material after grinding is 25 μm; 4. The material enters the spray dryer for drying, and adjusts the drying p...

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PUM

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Abstract

The invention relates to a method for preparing quelite powder, wherein it comprises that (1), emulsifying that mixing the liquid quelite, emulsifier, and water at 100:70-100:1300-1700, and holding their temperature at 45-55Deg.C, making them uniform at 200-260MPa pressure; (2), dissolving that dissolving the powder in water, adding emulsifier, to make the weight density of mixture at 30-40%, mixing; (3), grinding that grinduign the material to make its granularity at 25-35micrometer; (4), drying while the inlet wind temperature is 200-250Deg. C, the outlet wind temperature is 9-120Deg. C, and the rotation speed of atomize disc is 11000-16000n / min, atomizing and drying to make the water content lower than 5%, and granularity at 50-80deals.

Description

technical field [0001] The invention relates to a preparation process for uniform flavor of seasoning powder for attachment. Background technique [0002] In food processing, some foods need a certain amount of seasoning powder attached to their surface to form a complete product with a certain flavor, such as puffed food, potato chips, snacks, etc. In the seasoning powder prepared by the direct mixing method, each particle maintains its own independent flavor, and the overall flavor of the seasoning powder is completely different from the flavor of a small part thereof. Due to the different specific gravity, different surface adhesion, and different fineness of the powder particles of each component, due to handling, mechanical vibration and other reasons during use, the seasoning powder is formed into microscopic or even macroscopic layers, with a large specificity. The powder particles with small size and relatively smooth surface gradually move to the lower part of the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/035A23P1/06B01F3/00B02C7/175F26B5/08A23L27/00A23L29/10A23P10/47B01F23/00
Inventor 孔令会
Owner 南京汇肽生物科技有限公司
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