Smooth and delicious food flavour enhancer capable of replenishing blood and maintaining beauty and preparation method thereof

Abstract

The invention discloses a smooth and delicious food flavor enhancer for nourishing blood and nourishing the skin and a preparation method thereof. Mung bean powder 35-38, low-gluten flour 13-15, watermelon pulp 5-6, banana puree 4-5, fungus protein powder 8-10, honey 0.5-0.6, margarine 3-4, green plum powder 2-3, poly Glycerin Fatty Acid Ester 0.2‑0.3, White Kidney Bean Powder 14‑18, Fennel Extract 0.2‑0.3, Polygonatum Extract 0.3‑0.4, Puffed Millet Flour 7‑8, Loquat Fruit Powder 0.4‑0.5, Cherry Petal Powder 0.3‑0.5, Strawberry Sauce 0.4‑0.6, plant vitamin 0.3‑0.5. The invention can improve the flavor and taste of the food, increase the nutritional content of the food, improve the processing performance of the food and prolong the shelf life.

Description

technical field [0001] The invention relates to the technical field of the food industry, in particular to a food flavor enhancer that nourishes blood and nourishes the skin, and is smooth and delicious, and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the increase of food varieties, yeast has been widely used in the food industry. As one of the important yeast derivatives, yeast extract is widely used in food additives by virtue of its own advantages, which can significantly increase the umami taste and flavor of food. Today, China has gradually become the center of the world's manufacturing industry, and the yeast industry has also become one of the core pillar industries in the field of food fermentation engineering. [0003] Yeast Extract (Yeast Extract), also known as yeast flavor, yeast extract, yeast extract. It uses edible yeast as raw material and uses modern biotechnology to dissolve part or all...

AI Technical Summary

Problems solved by technology

Although this scheme has certain positive significance, its shortcomings are also particularly obvious. The main points are as follows: First, the author only pays attention to the research of reaction conditions, such as physical factors such as optimum reaction temperature, pH, time, and solid-liquid ratio, and lacks The research and modification of raw materials, due to the single raw material, cannot further improve the taste and flavor of the product; second, the author lacks functional research on yeast extract. Health-care functions cannot meet people's demand for high-quality dietary products, and are not conducive to market promotion and expansion

The third is that the product category is relatively single, and there are few varieties to choose from, which cannot meet people's diversified life needs and is not conducive to people's choice of suitable favorite products