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, in particular to a compound nutritional flavoring agent. Background technique: [0002] Umami has always been considered as the fifth basic taste in our country. Umami was first defined as the taste characteristic produced by monosodium glutamate (MSG). Umami can also be produced by flavored nucleotide disodium salt, such as 5'- Disodium inosine monophosphate, disodium guanosine 5'-monophosphate, and disodium adenosine 5'-monophosphate and disodium xanthine 5'-monophosphate, these compounds are often found in foods high in protein such as meat, The content in aquatic products and mushrooms is relatively high. Taste nucleotides, monosodium aspartate and monosodium glutamate exist at the same time, which can produce a synergistic effect and produce a stronger umami taste. But the umami seasoning that adopts monosodium glutamate and flavor nucleotide compound simply, although umami taste is st...

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.