Flavor enhancer and preparation method thereof

Abstract

The invention discloses a flavor enhancer. The flavor enhancer is prepared from, by weight, 850-950 parts of monosodium glutamate, 10-30 parts of I+G, 20-50 parts of disodium succinate, 10-30 parts of citric acid and 1-5 parts of yeast extract. The flavor enhancer is remarkable in freshness enhancing effect and lasting in delicious flavor, reduction of the use amount of monosodium glutamate and enhancement of the delicious flavor can be considered, the harm to the health of the human body can be reduced, and cost can be reduced.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to an umami flavoring agent and a preparation method thereof. Background technique [0002] Umami has always been considered as the fifth basic taste in our country. Umami was first defined as the taste characteristic produced by monosodium glutamate (MSG). Umami can also be produced by flavored nucleotide disodium salt, such as 5'- Disodium inosine monophosphate, disodium guanosine 5'-monophosphate, and disodium adenosine 5'-monophosphate and disodium xanthine 5'-monophosphate, these compounds are often found in foods high in protein such as meat, The content in aquatic products and mushrooms is relatively high. Taste nucleotides, monosodium aspartate and monosodium glutamate exist at the same time, which can produce a synergistic effect and produce a stronger umami taste. However, the umami condiments compounded with monosodium glutamate and flavor nucleotides are simply used...

AI Technical Summary

Problems solved by technology

However, the umami condiments compounded with monosodium glutamate and flavor nucleotides are simply used. Although the umami taste is strong, the umami taste is not long-lasting, and it still feels very monotonous when eaten, and its nutritional value is not high. Essence of chicken to enhance freshness, long-term consumption will also cause harm to human health