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Delicious taste additive for vegetable processing

A vegetable processing and additive technology, applied in the field of compositions obtained by side flow, can solve environmental problems, high chemical oxygen demand of compounds, etc., and achieve the effects of safe use, inhibition of carcinogenesis, and reduction of toxic effects

Inactive Publication Date: 2017-01-04
丹阳晨厷生物科技有限公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This water is usually disposed of, which creates environmental concerns due to the high COD of the dissolved compounds

Method used

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Embodiment Construction

[0007] Umami additive for vegetable processing, comprising at least one phospholipase D inhibitor, at least one compound containing isoprenyl subunit, at least one component of flavonoid biosynthesis in a suitable medium. The umami additive of the present invention may also include one or more cytokinin-type plant growth regulators, one or more antioxidants, membrane stabilizers, surfactants or any combination thereof.

[0008] The present invention, which is selected from culinary products such as broths, sauces and dehydrated soup powders, dry foods such as snacks, cereals and biscuits, chilled and frozen products such as cooked meals, nutritional products, condiments and seasoning ingredients, food supplements , pet food and beverages. The umami additive preferably accounts for 0.01 to 50% by weight, more preferably 0.5 to 15% by weight, of the total weight of the food.

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Abstract

The present invention discloses a delicious taste additive for vegetable processing. The delicious taste additive comprises at least one phospholipase D inhibitor, at least one compound containing isoprene subunits, and at least one flavonoid biosynthetic component in a suitable medium. The additive can be prepared into a spray, a wetting agent, an infusion or steam, can be used in the pre-harvest period or post-harvest period, and has a pH value range about 7.5-9.5. The additive can obviously enhance the immune regulating ability, delay aging, inhibit cancers, reduce toxic effects caused the single use of each of active ingredients, and is safer in use.

Description

technical field [0001] The present invention relates to vegetable processing additives with umami taste, in particular compositions obtained from side streams of vegetable processing by membrane filtration or other concentration techniques. Background technique [0002] Taste compounds in vegetables arise from interactions between different sensory factors, either from carbohydrate storage compounds (especially mono- and disaccharides) - texture of the plant material provided by structural polymers, or from secondary metabolites . Taste compounds in vegetables also depend on growing conditions, storage and the preparation and cooking methods used for the vegetables. Among secondary metabolites, terpenoids were the main contributors to taste and aroma, followed by glucosinolates, alkyl and alkenyl cysteine ​​sulfoxides, and phenolic compounds. The individual terpenoids were perceived as having a wide range of flavors and aromas, which tended to blend into carrot characteris...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00
CPCA23V2002/00A23V2250/2116
Inventor 李永君刘倩
Owner 丹阳晨厷生物科技有限公司
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