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Flavor-enhancing composition

A technology for composition and fresh use, applied in the field of food additives, can solve the problems of high price and difficult control of dosage, and achieve the effects of safe ingredients, high freshness increase ratio and low production cost.

Inactive Publication Date: 2015-05-27
CHONGQING UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main component of nucleotide nutritional condiment is disodium nucleotide (I+G), which has better solubility and stability in food, and has a significant advantage in increasing freshness, but the price is relatively expensive. Moderate dosage is difficult to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A freshness-enhancing composition, prepared through the following steps:

[0028] 1) Ingredients: weigh raw material sample sodium glutamate 9kg, sodium inosinate 2kg, sodium guanylate 2kg, mushroom powder 4kg, egg yolk powder 4kg, salt 0.5kg, white sugar 0.5kg, soluble dextrin 0.5kg kg, 0.5kg of meltable starch, 0.5kg of chicken fat (melted), 225mg of antioxidant. In a clean container, add an appropriate amount of water, stir the material evenly, and knead the material by hand to form a ball.

[0029] 2) Granulation: Add Hehao Sanke to the hopper of the granulator, and start the machine for granulation operation. The granules are required to be uniform and non-sticky.

[0030] 3) Drying: In the production of chicken bouillon, drying is a relatively important link, which directly affects the appearance of the product and the uniformity of drying. The drying temperature is 95-105°C, and the linear vibrating fluidized bed and the special belt dryer for chicken bouillon ...

Embodiment 2

[0033] A freshness-enhancing composition, prepared through the following steps:

[0034] 1) Ingredients: Weigh 7kg of raw material samples sodium glutamate, 1kg of sodium inosinate, 2kg of sodium guanylate, 3kg of shiitake mushrooms, 1kg of egg yolk, 0.5kg of table salt, 0.5kg of white sugar, 0.5kg of chicken oil, antioxidants 155mg. In a clean container, add an appropriate amount of water, stir the material evenly, and knead the material by hand to form a ball.

[0035] 2) Granulation: Add Hehao Sanke to the hopper of the granulator, and start the machine for granulation operation. The granules are required to be uniform and non-sticky.

[0036] 3) Drying: In the production of chicken bouillon, drying is a relatively important link, which directly affects the appearance of the product and the uniformity of drying. The drying temperature is 95-105°C, and the linear vibrating fluidized bed and the special belt dryer for chicken bouillon are chicken bouillon drying equipment, ...

Embodiment 3

[0039] A freshness-enhancing composition, prepared through the following steps:

[0040] 1) Ingredients: Weigh 6kg of raw material samples sodium glutamate, 2kg of sodium inosinate, 2kg of sodium guanylate, 3kg of shiitake mushroom powder, 4kg of egg yolk powder, 0.5kg of table salt, 0.5kg of white sugar, chicken oil (melted) 0.5kg, antioxidant 185mg. In a clean container, add an appropriate amount of water, stir the material evenly, and knead the material by hand to form a ball.

[0041] 2) Granulation: Add Hehao Sanke to the hopper of the granulator, and start the machine for granulation operation. The granules are required to be uniform and non-sticky.

[0042] 3) Drying: In the production of chicken bouillon, drying is a relatively important link, which directly affects the appearance of the product and the uniformity of drying. The drying temperature is 95-105°C, and the linear vibrating fluidized bed and the special belt dryer for chicken bouillon are chicken bouillon ...

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PUM

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Abstract

The invention discloses a flavor-enhancing composition, which comprises the following effective components in parts by weight: 6-9 parts of sodium glutamate, 0.5-2 parts of sodium Inosinate, 0.5-2 parts of disodium guanylate, 1-4 parts of fungus powder, and 1-4 parts of yolk powder, and the following auxiliary components in parts by weight: 0.5 part of salt, 0.5 part of white granulated sugar, 0.5 part of soluble dextrin, 0.5 part of soluble starch and 0.5 part of chicken fat. The flavor-enhancing composition is obvious in flavor-enhancing effect, delicious in taste, simple in raw material preparation and configuration processes, convenient and practical.

Description

technical field [0001] The invention belongs to the technical field of food additives, and in particular relates to a composition for increasing freshness. Background technique [0002] Freshness enhancer is one of many condiments, and it is a substance that supplements or enhances the original flavor of food. These substances only enhance flavor when used in amounts below their individual detection thresholds, and produce umami only when used in amounts above their individual detection thresholds. Freshness enhancers are different from the receptors of the four basic tastes of sour, sweet, bitter, and salty, and have different taste sensations. They do not affect any other taste sensations, stimuli, but only enhance their respective flavor profile, thereby improving the palatability of food products. They play a good role in enhancing the flavor of various vegetables, meat, poultry, milk, aquatic products and even wine. [0003] The development of freshness enhancer is d...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L27/00
Inventor 原金海邱会东苏小东许静杜蓉
Owner CHONGQING UNIVERSITY OF SCIENCE AND TECHNOLOGY
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