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Preparation method for freshening monosodium glutamate

A technology of monosodium glutamate and raw materials, applied in the field of preparation of fresh monosodium glutamate, can solve the problems of rising cost of production enterprises, and achieve the effect of long cost and rich aftertaste.

Inactive Publication Date: 2012-09-19
JIAJIA FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Along with rising prices, the price of freshness-enhancing additives in soy sauce finished products is also rising, causing the cost of production enterprises to rise sharply, seeking a kind of price is relatively low, the freshness-enhancing additive with simple manufacturing process, and using this freshness-enhancing additive ( Freshening monosodium glutamate) prepared soy sauce, the aftertaste is rich and lingering, which is improved compared with the aftertaste of traditional freshening agents, which is the purpose of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] (1) 165 parts of sodium glutamate (commonly known as monosodium glutamate), (2) 13 parts of disodium nucleotide (commonly known as I+G), (3) 19 parts of disodium succinate (commonly known as scallop), ( 4) 0.2 parts of sucralose, after mixing evenly, put it in a stainless steel pulverizer and pulverize it to obtain the finished product of flavor-enhancing monosodium glutamate.

example 2

[0018] Mix raw materials (1) 172 parts of sodium glutamate, (2) 13.4 parts of disodium nucleotide, (3) 19.8 parts of disodium succinate, (4) 0.25 parts of sucralose, and mix well, and the rest are the same as in the example 1.

example 3

[0020] Mix raw materials (1) 175 parts of sodium glutamate, (2) 14 parts of disodium nucleotide nucleotides, (3) 20 parts of disodium succinate, (4) 0.3 parts of sucralose, and mix well, and the rest are the same as in the example 1.

[0021] All raw materials are food grade and commercially available.

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PUM

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Abstract

The invention discloses a preparation method for freshening monosodium glutamate. The invention aims to provide a production method for freshening monosodium glutamate. The preparation method is characterized by comprising the following raw materials in proportion by weight: 165-175 parts of sodium glutamate, 13-14 parts of disodium 5'-ribonucleotide, 19-20 parts of disodium succinate and 0.2-0.3 part of trichlorosucrose. The preparation method comprises the following steps of: A, uniformly mixing the sodium glutamate, disodium 5'-ribonucleotide and disodium succinate according to the proportion to obtain a mixture; and B, putting the mixture obtained from the step A to a pulverizer for pulverizing to obtain a product. The freshening monosodium glutamate prepared by preparation method is mainly used as a freshening additive for soy sauce.

Description

technical field [0001] The invention relates to a preparation method of monosodium glutamate, in particular to a preparation method of freshening monosodium glutamate. Background technique [0002] Along with rising prices, the price of freshness-enhancing additives in soy sauce finished products is also rising, causing the cost of production enterprises to rise sharply, seeking a kind of price is relatively low, the freshness-enhancing additive with simple manufacturing process, and using this freshness-enhancing additive ( Freshness-increasing monosodium glutamate) prepared soy sauce, the aftertaste is rich, lingering, relatively the aftertaste of traditional freshness-enhancing agent improves to some extent, is the object of the present invention. Contents of the invention [0003] The object of the present invention is to provide a freshness-enhancing monosodium glutamate as a freshness-enhancing additive for soy sauce, so as to improve the umami taste of soy sauce and...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/238A23L27/20A23L27/50
Inventor 周尚庭宇文武
Owner JIAJIA FOOD GRP
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