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Seasoning powder and preparation method thereof

A technology of seasoning powder and powder, which is applied in the direction of food preparation, food ingredients as a taste improver, and the function of food ingredients, etc. It can solve the problems of restricting the application of pure chicken powder, and achieve the effect of fresh and pleasant taste, unique taste and fine particles

Inactive Publication Date: 2014-04-30
广东江大和风香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of seasoning powders used as food additives, such as: tomato flavor, beef flavor, chicken flavor, barbecue flavor, etc. Seasoning powder is widely used in small food industries such as puffed food, dry noodles, roasted seeds and nuts, but the single taste Snack food has been difficult to meet the diverse needs of consumers. In order to meet the individual needs of different consumers, the compounding of tastes has become the future development trend
[0003] Chicken powder is rich in protein, fat, polypeptide, free amino acid and other substances. It is not only delicious, but also healthy and nutritious. It is a good health food. However, pure chicken powder has a certain greasy feeling after eating, which limits the application of pure chicken powder.

Method used

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  • Seasoning powder and preparation method thereof
  • Seasoning powder and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0042] A seasoning powder, mainly prepared from the following raw materials by weight:

[0043] Green tea powder, chicken powder, monosodium glutamate, sweetener, salt, brewed soy sauce powder, hydrolyzed vegetable protein powder, yeast extract, spices, essence, silicon dioxide, 5'-flavored nucleotide disodium, sour agent and Maltodextrin, please refer to Table 1 for specific dosage;

[0044] The preparation method of the green tea powder comprises the following steps: crush the green tea leaves to 75-85 mesh to obtain tea powder, add 25-35 times of pure water according to the weight of the tea powder, mix, pass through a colloid mill, and grind the teeth of the colloid mill The gap is 6-8μm to get the ultra-fine pulverized tea slurry, let it stand still, centrifuge at a speed of 3800-4200r / min, remove water, and vacuum-dry it for 150min at a vacuum degree of -0.1Mpa and a temperature of 90°C to obtain Superfine green tea powder.

[0045] The preparation method of described ...

Embodiment 2

[0055] A seasoning powder, mainly prepared from the following raw materials by weight:

[0056] Green tea powder, chicken powder, monosodium glutamate, sweetener, salt, brewed soy sauce powder, hydrolyzed vegetable protein powder, yeast extract, spices, essence, silicon dioxide, 5'-flavored nucleotide disodium, sour agent and Maltodextrin, please refer to Table 1 for the specific dosage;

[0057] The preparation method of the green tea powder, the steps are: crush the green tea leaves to 75-85 mesh to obtain tea powder, add 10 times of pure water according to the weight of the tea powder, mix, pass through a colloid mill, and the grinding teeth gap of the colloid mill is 6-8μm ultrafine tea slurry, let it stand, centrifuge at a speed of 3800-4200r / min, remove water, and vacuum-dry for 180min at a vacuum degree of -0.05Mpa and a temperature of 70°C to obtain the final product.

[0058] The preparation method of described chicken powder comprises the following steps:

[0059] ...

Embodiment 3

[0067] A seasoning powder, mainly prepared from the following raw materials by weight:

[0068] Green tea powder, chicken powder, monosodium glutamate, sweetener, salt, brewed soy sauce powder, hydrolyzed vegetable protein powder, yeast extract, spices, essence, silicon dioxide, 5'-flavored nucleotide disodium, sour agent and Maltodextrin, please refer to Table 1 for the specific dosage;

[0069] The preparation method of described green tea powder, the steps are: the green tea leaves are pulverized to 75-85 order, obtain tea powder, add 50 times of pure water by the weight of tea powder, mix, pass colloid mill, the grinding tooth clearance of colloid mill is 6-8μm ultrafine tea pulp, let it stand, centrifuge at a speed of 3800-4200r / min, remove water, and vacuum-dry for 60min at a vacuum degree of -0.15Mpa and a temperature of 100°C to obtain the final product.

[0070] The preparation method of described chicken powder comprises the following steps:

[0071] (1) Material p...

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Abstract

The invention discloses seasoning powder and a preparation method thereof. The seasoning powder is prepared from the following raw materials in parts by weight: 5-10 parts of green tea powder, 10-30 parts of chicken meat powder, 15-25 parts of monosodium glutamate, 10-25 parts of sweetening agent, 8-20 parts of salt, 0-5 parts of brewed soybean sauce powder, 3-7 parts of hydrolysis plant protein powder, 2-5 parts of yeast extract, 1-3 parts of spicy material, 0.5-1.5 parts of essence, 0.5-2 parts of silicon dioxide, 0.2-1 part of disodium 5'-ribonucleotide, 0.1-0.5 part of sour agent and 0-10 parts of maltodextrin. The preparation method comprises the following steps: uniformly mixing and crushing the raw materials so as to obtain the seasoning powder. As the seasoning powder is added with superfine green tea powder which is matched with the chicken meat powder and other condiments of the seasoning powder, the greasy feeling of the chicken meat powder is remarkably reduced; by adjusting the ratio of basic tastes such as sourness, sweetness and saltiness, the seasoning powder is pure in favor and sufficient in mellowness, and the favor and the color of the seasoning powder are improved to the maximum extent.

Description

technical field [0001] The invention relates to the field of food, in particular to a seasoning powder and a preparation method thereof. Background technique [0002] At present, there are many kinds of seasoning powders used as food additives, such as: tomato flavor, beef flavor, chicken flavor, barbecue flavor, etc. Seasoning powder is widely used in small food industries such as puffed food, dry noodles, roasted seeds and nuts, but the single taste Snack food has been difficult to meet the diverse needs of consumers. In order to meet the individual needs of different consumers, the compounding of tastes will become the development trend in the future. [0003] Chicken powder is rich in protein, fat, polypeptide, free amino acid and other substances. It is not only delicious, but also healthy and nutritious. It is a good health food. However, pure chicken powder has a certain greasy feeling after eating, which limits the application of pure chicken powder. . Contents of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/226A23L27/00A23L27/10A23L27/20
CPCA23L27/10A23L27/26A23L27/88A23V2002/00A23V2200/044A23V2200/16A23V2250/214
Inventor 叶盼盼雷茂洪李卫华
Owner 广东江大和风香精香料有限公司
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