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Microcapsule chicken essence seasoning and preparation method thereof

A chicken essence seasoning and microcapsule technology, which is applied in the directions of protein-containing food ingredients, natural extract-containing food ingredients, and functions of food ingredients, etc., can solve the problems of unstable quality, poor nutritional composition, poor solubility, etc.

Inactive Publication Date: 2017-04-19
山东鸿兴源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current traditional seasonings such as chicken essence and other products have defects such as poor solubility, poor nutritional content, and unstable quality, which cannot meet the needs of the market
In addition, there is no literature report on using maltodextrin as a wall material to produce seasonings by microencapsulation by molecular encapsulation

Method used

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  • Microcapsule chicken essence seasoning and preparation method thereof
  • Microcapsule chicken essence seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Example 1: The microcapsule chicken essence seasoning, its active ingredient is made of the following raw materials (65g per serving): 4 parts of white granulated sugar, 15 parts of table salt, 7 parts of sodium glutamate, 8 parts of chicken powder, malt 4 parts of dextrin, 3.2 parts of edible flavor, 6 parts of ginger powder, 7 parts of garlic powder, 4 parts of pepper, 7 parts of sesame, 8 parts of peanut, 13 parts of hydrolyzed vegetable protein, 4.5 parts of yeast extract, 12 parts of puffed rice flour , 9 parts of carrot, 2 parts of ethyl maltol, 6 parts of basil, 8 parts of perilla, 6 parts of thyme, 6 parts of rag, 7 parts of bay leaf, 12 parts of cypress kernel, 7 parts of orange red, 6 parts of Dipsacus, vine 7 parts of Vitex, 9 parts of Dijincao, 7 parts of Radish.

[0057] The preparation method of the above-mentioned microcapsule chicken essence seasoning, the steps are as follows:

[0058] (1) Cut the carrots into small pieces with a size of 1 cm, put them...

Embodiment 2

[0071] Embodiment 2: The active ingredient of the microcapsule chicken essence seasoning is made of the following raw materials (50 g per serving): 6 parts of white granulated sugar, 18 parts of table salt, 10 parts of sodium glutamate, 12 parts of chicken powder, malt 6 parts of dextrin, 3.6 parts of food flavor, 8 parts of ginger powder, 10 parts of garlic powder, 6 parts of pepper, 10 parts of sesame, 12 parts of peanut, 16 parts of hydrolyzed vegetable protein, 5.5 parts of yeast extract, 15 parts of puffed rice flour , 13 parts of carrot, 4 parts of ethyl maltol, 8 parts of basil, 12 parts of perilla, 8 parts of thyme, 9 parts of rag, 10 parts of bay leaf, 15 parts of cypress kernel, 10 parts of orange red, 8 parts of Dipsacus, vine 9 parts of Vitex, 12 parts of Dijincao, 10 parts of Radish.

[0072] The preparation method and usage and dosage are the same as in Example 1.

Embodiment 3

[0073] Embodiment 3: The active ingredient of the microcapsule chicken essence seasoning is made of the following raw materials (60 g per serving): 4.5 parts of white granulated sugar, 16 parts of table salt, 8 parts of sodium glutamate, 9 parts of chicken powder, and malt 4.5 parts of dextrin, 3.3 parts of edible flavor, 6.5 parts of ginger powder, 8 parts of garlic powder, 4.5 parts of pepper powder, 8 parts of sesame, 9 parts of peanut, 14 parts of hydrolyzed vegetable protein, 4.9 parts of yeast extract, 13 parts of puffed rice flour , 10 parts of carrot, 2.5 parts of ethyl maltol, 6.5 parts of basil, 9 parts of perilla, 6.5 parts of thyme, 7 parts of rag, 8 parts of bay leaf, 13 parts of cypress kernel, 8 parts of orange red, 6.5 parts of Dipsacus, vine 7.5 parts of Vitex, 10 parts of Dijincao, and 8 parts of Radish.

[0074] The preparation method and usage and dosage are the same as in Example 1.

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Abstract

The invention discloses a microcapsule chicken essence seasoning and a preparation method thereof. The microcapsule chicken essence seasoning is prepared from the raw materials including white granulated sugar, table salt, sodium glutamate, chicken meal, maltodextrin, an edible essence, ginger powder, garlic powder, pepper powder, sesame, peanut, hydrolyzed vegetable protein, a yeast extract, expanded rice powder, carrot, ethyl maltol, basil, purple perilla, thyme, cordia dichotoma, myrcia, platycladi seeds, red tangerine peel, Himalayan teasel root, simple-leaf shrub chastetree fruits, humifuse euphorbia herb, and radish seeds according to certain parts by weight. The microcapsule chicken essence seasoning is rich in multiple nutritional ingredients, and on the basis of an original seasoning production process, the oxygen, light and heat resistances of the seasoning are greatly improved and the processability and the stability of a product are improved by virtue of a microencapsulation technology, so that the microcapsule chicken essence seasoning has a broad application prospect.

Description

technical field [0001] The invention belongs to the technical field of edible seasoning preparation, in particular to a microcapsule chicken essence seasoning and a preparation method thereof. Background technique [0002] Microcapsule refers to a micro-container or package with a polymer wall shell, which can encapsulate and protect solid or liquid droplets in its capsule core. The material wrapped inside the microcapsule is called the core material, wrapped in The material on the outside of the microcapsules is called the wall material. This technology originated in the 1930s, and Wurster in the United States prepared microcapsules by physical methods. By the 1970s, the process of this technology became more and more mature, and the scope of application gradually expanded. Today, it has expanded from the initial drug coating and carbon-free copying to many fields such as medicine, food, daily chemicals, fertilizers, and chemicals. The application of microcapsule technolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/10A23L33/105A23L29/30A23P10/30
CPCA23V2002/00A23V2200/224A23V2200/30A23V2250/21A23V2250/5114A23V2250/55A23V2250/218
Inventor 陈志强张佳李丽张盼盼王德坤陈秀华
Owner 山东鸿兴源食品有限公司
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