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Production technology for novel natural extractive condiment

A technology of natural extracts and production technology, applied in the field of food processing, can solve problems such as low health index, low nutritional value, and poor umami taste, and achieve the effect of high health index, rich nutrient content, and good umami taste

Inactive Publication Date: 2016-02-10
GUANGZHOU YUSHANJI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention proposes a production process of a new type of natural extract seasoning, which solves the problems of spices, salt, sugar, monosodium glutamate, essence and other seasonings with poor umami taste, low nutritional value and low health index

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] According to the content provided by the present invention, the inventor makes the novel natural extract condiment juice 1, the steps are as follows:

[0027] Step 1, the pretreatment process of frozen products: wash and divide seafood raw materials, add pure water according to the solid-to-liquid ratio of 1:3, soak and thaw for 1.0h under low temperature conditions, and then mash the soaked and thawed raw materials;

[0028] Step 2, high temperature and high pressure cooking and sterilization: put the treated slurry into the jacketed pot, keep the temperature at 160°C and the pressure at 0.25MPa, and treat for 6 hours;

[0029] Step 3, micronization treatment: the material after high-temperature and high-pressure cooking and sterilization is subjected to micronization treatment through a colloid mill;

[0030] Step 4, enzymatic hydrolysis: cool the micronized material to 56°C, use compound protease and compound flavor protease for enzymolysis, add compound protease acc...

Embodiment 2

[0034] According to the content provided by the present invention, the inventor has made the novel natural extract seasoning powder product 2, and the steps are as follows:

[0035] Step 1, the pretreatment process of dry products: clean and divide the leftover raw materials of livestock and poultry, soak them according to the solid-liquid ratio of 1:15, and then crush them with a beater;

[0036] Step 2, high temperature and high pressure cooking and sterilization: put the treated slurry into the jacketed pot, keep the temperature at 110°C and the pressure at 0.1MPa, and treat for 4 hours;

[0037] Step 3, micronization treatment: the material after high-temperature and high-pressure cooking and sterilization is passed through a 60-mesh sieve after being processed by a three-stage colloid mill;

[0038] Step 4, enzymatic hydrolysis: cool the material after miniaturization to 65°C, use compound protease and compound flavor protease for enzymolysis, add compound protease accord...

Embodiment 3

[0044] According to the content provided by the present invention, the inventor has made a new type of natural extract condiment paste product 3, the steps are as follows:

[0045] Step 1, the pretreatment process of frozen products: wash and divide the plant raw materials, add pure water according to the solid-to-liquid ratio of 1:2, soak and thaw for 1.0h under low temperature conditions, and then mash the soaked and thawed raw materials;

[0046] Step 2, high-temperature and high-pressure cooking and sterilization: put the treated slurry into the jacketed pot, keep the temperature at 135°C and the pressure at 0.25MPa, and treat for 1 hour;

[0047] Step 3, micronization treatment: the material after high-temperature and high-pressure cooking and sterilization is subjected to micronization treatment through a colloid mill;

[0048] Step 4, enzymatic hydrolysis: cool the material after miniaturization to 60°C, use compound protease and compound flavor protease for enzymolysis...

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PUM

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Abstract

A disclosed production technology for a novel natural extractive condiment comprises the following steps: pretreatment, high-temperature high-pressure boiling sterilization, micronization processing, enzymatic hydrolysis, concentration and maillard reaction Most of protein and fat are dissolved out through high-temperature high-pressure processing, and then are converted into micromolecule physiologically-active peptide, amino acids and other nutritive flavor compositions, and finally flavoring is further performed through maillard reaction, and thus the novel natural extractive condiment is obtained and is high in flavoring quality, good in mouthfeel, extremely excellent in delicate flavor, abundant in nutrition and high in health index.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of a novel natural extract condiment. Background technique [0002] With the improvement of people's living standards, eating patterns and concepts have changed. Traditional spices, salt, sugar, monosodium glutamate, essence and other condiments can no longer meet the needs of the market. The condiment market has changed from a single umami type to a compound type. . [0003] Nowadays, due to people's unhealthy high-salt eating habits, the number of people with high blood lipids is increasing, which in turn leads to diseases such as high blood pressure, high blood sugar, and coronary heart disease. Health problems caused by eating are becoming more and more prominent. Most of the current condiments are chemically synthesized products, and many ingredients are harmful to human health. How to improve the quality of condiments and change the high-salt eating habi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221
Inventor 邱燕翔陆志鸿刘湾向英陆虹
Owner GUANGZHOU YUSHANJI BIOTECH CO LTD
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