Fruit-vegetable composite seasoning material and preparation method thereof

A compound seasoning, fruit and vegetable technology, applied in the field of edible condiments, can solve the problems of single taste, inability to highlight health and nutrition, and monotonous taste, and achieve the effect of strong fruit and vegetable flavor, good coloring effect, and improved nutritional value

Inactive Publication Date: 2017-01-25
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the compound fresh seasoning market, most of them are "meat and fresh" seasoning products, and the scale of vegetarian and fresh products is generally small. Among them, the vegetarian and fresh products are dominated by mushroom flavors (such as mushroom essence, shiitake mushroom essence, etc.) The representative flavor products are mainly flavored products, while the vegetable and fresh compound seasoning produc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A fruit and vegetable compound seasoning, comprising the following raw materials in parts by weight:

[0037] Vegetable extracts: 0.8 parts of coriander extract, 1.0 part of green onion extract, 0.9 parts of kale extract, 1.2 parts of tomato extract, 1 part of corn extract, 1 part of barley seedling extract, 1 part of yam extract, aloe vera extract 0.8 parts of chrysanthemum chrysanthemum extract, 1.5 parts of asparagus extract;

[0038] Vegetable powder: 0.8 parts of coriander powder, 1.0 part of green onion powder, 1 part of kale powder, 1 part of tomato powder, 1 part of corn flour, 1 part of barley grass powder, 1 part of yam powder, 1 part of aloe vera powder, 1 part of Chrysanthemum chrysanthemum powder, 1 part asparagus powder;

[0039] Fruit extracts: 0.5 parts of apple extract, 0.5 part of pear extract, 0.5 part of fresh orange extract, 0.5 part of lemon extract;

[0040] Fruit powder: 1 part of apple powder, 1 part of pear powder, 1 part of fresh orange powd...

Embodiment 2

[0049] A fruit and vegetable compound seasoning, comprising the following raw materials in parts by weight:

[0050] Vegetable extracts: 0.5 parts of celery extract, 0.8 parts of parsley extract, 1.0 part of green onion extract, 0.9 parts of kale extract, 1.2 parts of tomato extract, 1 part of corn extract, 1 part of barley seedling extract, yam extract 1 part of aloe vera extract, 0.8 part of aloe vera extract, 1 part of chrysanthemum chrysanthemum extract, 1.5 parts of asparagus extract;

[0051] Vegetable powder: 0.5 parts of celery powder, 0.8 parts of coriander powder, 1.0 part of green onion powder, 1 part of kale powder, 1 part of tomato powder, 1 part of corn flour, 1 part of barley grass powder, 1 part of yam powder, 1 part of aloe vera powder, 1 part chrysanthemum powder, 1 part asparagus powder;

[0052] Fruit extracts: 0.5 parts of apple extract, 0.3 parts of pear extract, 0.7 parts of peach extract;

[0053] Fruit powder: 0.5 parts of apple powder, 0.3 parts of ...

Embodiment 3

[0062] A fruit and vegetable compound seasoning, comprising the following raw materials in parts by weight:

[0063] Vegetable extracts: 0.9 parts of leek extract, 1 part of onion extract, 0.5 part of kale extract, 0.5 part of cucumber extract, 1.0 part of tomato extract, 0.8 part of Chrysanthemum chrysanthemum extract, 0.9 part of barley seedling extract;

[0064] Vegetable powder: 0.5 part of onion powder, 0.8 part of kale powder, 1.0 part of cucumber powder, 0.6 part of tomato powder, 0.5 part of corn flour, 0.6 part of aloe vera powder;

[0065] Fruit extracts: 0.6 parts of peach extract, 0.3 parts of fresh orange extract, 0.6 parts of lemon extract;

[0066] Fruit powder: 0.6 parts of peach powder, 0.3 parts of fresh orange powder, 0.6 parts of lemon powder;

[0067] 35 servings of edible salt;

[0068] 40 parts of sodium glutamate;

[0069] Flavored nucleotide disodium 1.5 parts;

[0070] Stevia 0.5 parts;

[0071] 10 parts cornstarch;

[0072] Edible essence 0.8 p...

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PUM

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Abstract

The invention provides a fruit-vegetable composite seasoning material and a preparation method thereof. The fruit-vegetable composite seasoning material is prepared from the following raw materials in parts by weight: 0.1 to 20 parts of fruit mixture, 0.1 to 20 parts of vegetable mixture, 10 to 30 parts of table salt, 25 to 50 parts of sodium glutamate, and 0.5 to 3 parts of disodium nucleotide, wherein the fruit mixture comprises a fruit extract and fruit powder, and the vegetable mixture comprises a vegetable extract and vegetable powder. According to the fruit-vegetable composite seasoning material, partial fruits and partial vegetables as well as a fruit extract and a vegetable extract are selected from a number of fruits and vegetables, so that the fruit-vegetable composite seasoning material has unique and strong fruit and vegetable flavor by virtue of the synergistic effect of the fruits and the vegetables.

Description

technical field [0001] The invention belongs to the field of edible condiments, in particular to a fruit and vegetable compound seasoning and a preparation method thereof. Background technique [0002] With the rapid development of the economy and the continuous improvement of living standards, people have put forward higher requirements for the quality of compound freshness-enhancing seasonings. At present, in the compound fresh seasoning market, most of them are "meat and fresh" seasoning products, and the scale of vegetarian and fresh products is generally small. Among them, the vegetarian and fresh products are dominated by mushroom flavors (such as mushroom essence, shiitake mushroom essence, etc.) The representative flavor products are mainly, while the vegetable and fresh compound seasoning products account for a small proportion and have a single taste, which cannot meet the needs of vegetarians and other consumers with various tastes. Because there are few types of...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/29A23L27/23A23L27/10A23P10/30A23L33/105
CPCA23V2002/00A23V2200/32A23V2250/21A23V2250/2102
Inventor 丁红梅
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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