Food improving agent good in color and fragrance and with effect of tonifying qi and kidney and production method of food improving agent

Abstract

The invention discloses a food improving agent good in color and fragrance and with an effect of tonifying qi and the kidney and a production method of the food improving agent. The food improving agent has the advantages that the food improving agent can be used in the production of food such as bread, biscuits, French fries and seasoning sauce and can improve the flavor and taste of the food and increase the nutrient content of the food, and the food with the food improving agent is rich in fragrance and appetizing after being cooked; the use of polygonum multiflorum, radix codonopsis and rhizoma atractylodis macrocephalae allows the food improving agent to have effects of tonifying qi and the kidney and strengthening the spleen and the stomach and to be beneficial to human health.

Description

technical field [0001] The invention relates to the technical field of the food industry, in particular to a food improver with good color, fragrance and the function of invigorating qi and kidney 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 of the...

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