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Liquid dietary flavoring with health-care function and preparation method thereof

A condiment and liquid technology, applied in the field of liquid dietary condiments and preparation thereof, can solve the problems of inconvenience to take, easy to forget to take, bad taste, etc., and achieves the advantages of convenient taking, simple and practical preparation method, and increased viscosity. Effect

Inactive Publication Date: 2008-02-13
刘志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, existing dietary fiber products exist as oral tablets or powders, which have a bad taste, are inconvenient to take, and are easy to forget to take.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 The preparation of the vinegar that contains 1.0% (weight volume ratio) methyl cellulose

[0020] Use 2 grams of methyl cellulose (powder) and 200 ml of Zhenjiang vinegar, put it into a 500 ml beaker, stir it with a small immortal steel spoon for 30 minutes, put it in the refrigerator (2°C) for 24 hours, All powders were completely dissolved to form a brown viscous liquid. The concentration is 1.0% w / v. It has a strong vinegar aroma, tastes no peculiar smell, and has a good taste.

Embodiment 2

[0021] Example 2 Preparation of soy sauce containing 1.0% (weight to volume ratio) sodium carboxymethylcellulose

[0022] Put 2 grams of sodium carboxymethylcellulose (powder) into a 500ml beaker, then add 200ml of soy sauce (Pearl River Bridge Light Soy Sauce King), and stir continuously at room temperature for 15 hours, all the powder is completely dissolved. The concentration of the viscous liquid forming a caramel color is 1.0% by weight to volume. Strong soy sauce flavor, no off taste, good taste.

Embodiment 3

[0023] Embodiment 3 The preparation of the vinegar containing 1.0% (weight volume ratio) methyl cellulose

[0024] Put 2 grams of methylcellulose (powder) and 200 milliliters of Zhenjiang balsamic vinegar into a 500 milliliter beaker, and after 24 hours of constant stirring at room temperature, all the powders are completely dissolved to form a brown viscous liquid. The concentration is 1.0% w / v. It has a strong vinegar aroma, tastes no peculiar smell, and has a good taste.

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PUM

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Abstract

The present invention provides a liquid meal flavoring agent which has health care function. The present invention comprises liquid flavoring agent, soluble or suspended differential fiber. The concentration of the soluble or suspended differential fiber is 0.005%-25 %( a weight-to-volume ratio), and the better concentration is 0.005%-10% (a weight-to-volume ratio). The soluble or suspended differential fiber is selected from methylcellulose, hydroxide propyl methyl cellulose, hydroxide propyl ethyl cellulose, hydroxide propyl cellulose, hydroxide ethyl cellulose, hydroxide ethyl methyl cellulose, hydroxide methyl cellulose, carboxymethyl cellulose and sodium, kalium, calcium salt and so on, or one kind or kinds of microcrystalline cellulose. The flavoring agents are vinegar, sauce and cooking wine. Two methods of making the two kinds of liquid meal flavoring agents are also provided. The present invention has certain viscosity and good thermal stability, can replenish the human needed soluble or suspended differential fiber, has health care function, is good to taste and convenient to take, is not easy to forget taking, and has simple and practical manufacturing method.

Description

technical field [0001] The invention relates to the technical field of food, more specifically to the technical field of condiments, in particular to a liquid dietary condiment with health care function and a preparation method thereof. Background technique [0002] Soy sauce and vinegar are liquid dietary condiments for daily use, which can increase salty and sour taste, enhance flavor, freshness, add aroma, polish, harmonize taste, relieve greasy, remove fishy and peculiar smell, and supplement nutrients . However, these liquid dietary seasonings are not easy to attach to the dishes, and most of them remain in the soup of the dishes, so that these liquid dietary seasonings can not play a good role in seasoning the dishes, especially when cold dishes. [0003] Water-soluble or suspendable dietary fiber (soluble or suspendable modified cellulose is one of the important ones) has passed the identification of the US FDA, the European Community countries, the Japanese Ministry...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29A23L1/308A23L33/24
Inventor 刘志卢瑾煜刘安吉娜
Owner 刘志
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