Method for preparing composite flavoring agent and product prepared by same

Abstract

The invention belongs to the technical field of microorganisms, fermentation and seasonings of foods, and particularly relates to a method for preparing a composite flavoring agent and a product prepared by the method. The method comprises the steps of fermenting and mixing, performing micro-filtration to remove bacteria, and concentrating / concentrating and drying, wherein, in the step of fermenting and mixing, pure corynebacterium ammoniagenes fermentation broth and corynebacterium glutamicum / bacillus subtilis fermentation broth are mixed in a mass ratio of 5-50.0 percent by virtue of a sterilizing pipeline, and the fermentation condition is regulated to keep on fermenting to obtain a fermentation mixture. The preparation method is simple, the whole process is a biological and physical process, the nutrition of the culture medium is consumed sufficiently, and the product and process are environment-friendly and safe. The composite flavoring agent is a novel flavoring food which is delicious in taste, safe and healthy, and can be widely applied to soybean sauce, chicken essence, vegetable soup packets, instant noodle flavoring mix, hotpot condiment, barbecue sauce, biscuit and other condiments.

Description

technical field [0001] The invention relates to the fields of food microorganisms, fermentation and condiments, in particular to a flavor-enhancing base and a preparation method thereof. Background technique [0002] People take food as their heaven, and food takes taste first, which shows the importance of condiments in people's daily life. In recent years, China's condiment industry has shown a rapid growth trend. With the development of the economy and the improvement of people's living standards, residents' requirements for condiments are more concerned with taste, nutrition, health and safety. [0003] Since Dr. Akira Tanaka extracted "monosodium glutamate (MSG)" from kelp, the freshness enhancer represented by MSG has been loved by the majority of food lovers. It has been widely used in cooking and food processing for many years, and the second successful industrialization The taste-flavored disodium nucleotide is a mixture of 5'-inosinate disodium (IMP) and 5'-guanyl...

AI Technical Summary

Problems solved by technology

[0003] Since Dr. Akira Tanaka extracted "monosodium glutamate (MSG)" from kelp, the freshness enhancer represented by MSG has been loved by the majority of food lovers. It has been widely used in cooking and food processing for many years, and the second successful industrialization The taste-flavored disodium nucleotide is a mixture of 5'-inosinate disodium (IMP) and 5'-guanylate disodium (GMP) in a ratio of 1:1, which is more economical and effective The best umami enhancer, mixed with sodium glutamate (monosodium glutamate), its dosage is about 2%-5% of monosodium glutamate, known as "powerful monosodium glutamate", but monosodium glutamate is stimulating to the spirit, especially untreated For adults, eating too much monosodium glutamate can cause unsafe problems such as low memory. Many consumers have begun to stop using monosodium glutamate, and even some countries such as Brazil have banned the addition of monosodium glutamate to food.