Pericarp seasoning powder promoting digestion and relieving stasis and preparation method thereof

A technology of digestion and accumulation, seasoning powder, applied in the direction of food ingredients as odor improvers, food science, food ingredients, etc., can solve the problems of fatty acids not being effectively used, achieve unique aroma, purify intestinal tract, and enhance flavor Effect

Inactive Publication Date: 2016-01-20
李金山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bone contains a large amount of oil, accounting for about 10% of bone weight, but its process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A seasoning powder for digesting and transforming pericarp, which is made from the following raw materials in parts by weight:

[0023] High protein oxidized sheep bone oil 4, sheep bone enzymatic solution 100, cysteine ​​0.9, glycine 0.9, alanine 1.8, proline 0.9, xylose 2.4, glucose 1.2, VB11.8, banana peel 10, Cantaloupe 7, Rice 8, Brewer's Grains 3, Cong Mao Ronggen 2.1, Lanxiangzi 1.5, Divine Comedy 1.8;

[0024] Described high-protein oxidized sheep bone oil includes:

[0025] Sucrose fatty acid ester 0.3, casein 4, sheep bone oil 90;

[0026] The preparation method is:

[0027] Add sucrose fatty acid ester to 40 times water, add soda under stirring condition, adjust PH to 10, heat to boiling, add casein, stir to normal temperature, and form casein emulsion; put sheep bone oil into the heating furnace, continuously Introduce air, heat at 106°C for 110 minutes, discharge and cool, mix with casein emulsion, homogenize, and obtain;

[0028] Described sheep bone e...

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PUM

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Abstract

The invention discloses pericarp seasoning powder promoting digestion and relieving stasis. The pericarp seasoning powder promoting digestion and relieving stasis is prepared from, by weight, 4-5 parts of high-protein oxidized goat bone oil, 100-105 parts of goat bone element enzymolysis liquid, 0.9-1 part of cysteine, 0.9-1 parts of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 10-15 parts of banana skin, 7-8 parts of Hami melons, 8-9 parts of rice, 3-4 parts of brewex's grains, 2.1-2.6 parts of Congmaoronggen, 1.5-2.2 parts of ocimum basilcum and 1.8-2.3 parts of medicated leaven. The oxidized goat bone oil is added, the kinds of mutton seasoning base material volatile flavor substances can be remarkably affected, the flavor of a thermal reaction type mutton flavor seasoning base material is enhanced, and trans-2,4-decadienal and trans-2-nonenal are most crucial volatile flavor substances improving the seasoning base material and contain sweet fragrance, green fragrance, burnt fragrance, citrus fragrance and other fragrance.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a seasoning powder for digesting food and accumulating pericarp and a preparation method thereof. Background technique [0002] China is a big producer of mutton, with an annual output of more than 4 million tons of mutton, and the by-products of mutton bones produced thereupon exceed 800,000 tons per year. Bone contains a lot of oil, accounting for about 10% of bone weight, but its processing is limited to industrial oil, and the rich fatty acids have not been effectively utilized. Fat oxidation is not only the main cause of rancidity, but also an important channel to produce fat aroma and characteristic flavor of meat. Strengthening the flavor of seasoning base by regulating fat oxidation will provide a new way for efficient utilization of mutton bone oil. Contents of the invention [0003] The object of the present invention is to provide a seasoning powder for digesting and r...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/26A23L27/21A23L33/105
CPCA23V2002/00A23V2200/15A23V2200/30A23V2200/32A23V2200/326A23V2200/328A23V2250/21
Inventor 李金山
Owner 李金山
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