Complex nutritional flavorous enhancer

Abstract

The invention belongs to the field of seasoning technology and particularly relates to a complex nutritional flavorous enhancer, which consists of the following raw materials by weight part: 10-25 parts of glycine, 35-65 parts of monosodium glutamate, 5-15 parts of L-aspartic acid, 3-10 parts of I+G, 1-5 parts of DL alanine, 0.5-1.5 parts of DL-serine, 1-5 parts of L-lysine hydrochloride, 0.5-5 parts of methionine, 2-10 parts of pyrophosphate sodium, 2-10 parts of L-histidine hydrochloride, 0.5-5 parts of disodium succinate, 4-10 parts of animal protein hydrolysates, 4-10 parts of plant protein hydrolysates and 2-8 parts of mushroom powder. The complex nutritional flavorous enhancer preserves the original flavor of raw materials and has strong and ample flavor. With the animal protein hydrolysates, plant protein hydrolysates and mushroom powder added to the complex nutritional flavorous enhancer, the complex nutritional flavorous enhancer has high nutritional value, and does not make one thirsty upon using it.

Description

Technical field: [0001] The invention belongs to the technical field of condiments, and particularly relates to a compound nutritional umami agent. Background technique: [0002] Xian has always been considered as the fifth basic taste in my country. Xian was first defined as the taste characteristic produced by sodium glutamate (monosodium glutamate). Disodium inosine monophosphate, disodium guanosine 5'-monophosphate, disodium 5'-adenosine monophosphate and disodium 5'-monophosphate xanthine, these compounds are commonly found in foods high in protein such as meat, The content of aquatic products and mushrooms is relatively high. When the taste nucleotides coexist with monosodium glutamate and monosodium aspartate, it can produce a synergistic effect and produce a stronger umami taste. However, the umami condiments that simply use monosodium glutamate and taste-presenting nucleotides have a strong umami taste, but they still feel very monotonous when eaten, and their nutri...

AI Technical Summary

Problems solved by technology

However, the umami condiment compounded with monosodium glutamate and flavor nucleotides alone has a strong umami taste, but it still feels very monotonous when eaten, and its nutritional value is not high.