Monosodium glutamate-free composite seasoning and preparation method thereof

A compound seasoning and additive-free technology, which is applied in sugary food ingredients, food science, applications, etc., can solve the problems of increased risk of overweight, etc., and achieve the effect of simple preparation method, mellow taste, and easy industrial production

Inactive Publication Date: 2017-09-12
北京圣伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cumulative daily intake of MSG exceeds 2.2 grams, and the risk of overweight increases significantly

Method used

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  • Monosodium glutamate-free composite seasoning and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 does not add the formula of monosodium glutamate compound seasoning as follows:

[0038]Edible salt 38%, white sugar 12%, maltodextrin 12%, glucose 8%, acid hydrolyzed vegetable protein 5%, mushroom powder 5%, pure chicken powder 4.5%, yeast extract (origin: Angel Yeast Co., Ltd. company) 4.5%, flavored nucleotide disodium 3.5%, shrimp powder 2.5%, scallop powder 2.5%, scallop powder 1.5%, citric acid 0.5%, onion powder 0.42%, glycine 0.08%

[0039] The preparation method of described non-additional monosodium glutamate compound seasoning, specifically carries out as follows:

[0040] (1) Pretreatment of raw materials: respectively crush edible salt, white sugar, monosodium glutamate, shiitake mushrooms, scallops, and citric acid and pass through a 40-mesh sieve, and then mix maltodextrin, glucose, acid hydrolyzed vegetable protein, pure chicken powder, Yeast extract, shrimp powder, scallop powder, flavored nucleotide disodium, onion powder, and glycine we...

Embodiment 2

[0043] Embodiment 2 does not add the prescription of monosodium glutamate compound seasoning as follows:

[0044] Edible salt 38%, white sugar 12%, maltodextrin 10%, glucose 8%, acid hydrolyzed vegetable protein 6%, mushroom powder 5%, pure chicken powder 4.5%, yeast extract (origin: Angel Yeast Co., Ltd. company) 4.5%, flavored nucleotide disodium 3.5%, shrimp powder 3%, scallop powder 3%, scallop powder 1.5%, citric acid 0.5%, onion powder 0.42%, glycine 0.08%

[0045] Adopt the preparation method among the embodiment 1 according to above-mentioned formula to make compound seasoning without adding monosodium glutamate.

Embodiment 3

[0046] Embodiment 3 does not add the formula of monosodium glutamate compound seasoning as follows:

[0047] Edible salt 38%, white sugar 10%, maltodextrin 10.7%, glucose 8%, acid hydrolyzed vegetable protein 6%, mushroom powder 5%, pure chicken powder 4.5%, yeast extract (origin: Angel Yeast Co., Ltd. company) 5%, disodium nucleotide 4%, shrimp powder 3%, scallop powder 3%, scallop powder 1.5%, citric acid 0.5%, onion powder 0.72%, glycine 0.08%

[0048] Adopt the preparation method among the embodiment 1 according to above-mentioned formula to make compound seasoning without adding monosodium glutamate.

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Abstract

The present invention discloses a monosodium glutamate-free composite seasoning, which is mainly prepared from the following raw materials: edible salt, white sugar, maltodextrin, glucose, acid hydrolyzed vegetable protein, mushroom powder, pure chicken powder, a yeast extract, disodium 5'-ribonucleotide, shrimp powder, scallop powder, disodium succinate, citric acid, onion powder and glycine, and is characterized in that the raw materials do not contain monosodium glutamate. According to the present invention, the same flavor as the monosodium glutamate can be achieved without the addition of the monosodium glutamate, and the monosodium glutamate-free composite seasoning with characteristics of unique flavor, mellow taste, heath benefiting, meeting of urgent need of people on healthy diet, no antioxidant and no preservative is provided.

Description

technical field [0001] The invention relates to a compound seasoning, in particular to a compound seasoning without adding monosodium glutamate. Background technique [0002] With the rapid development of the economy and the improvement of living standards, people have put forward higher requirements for the quality of compound freshness-enhancing seasonings. At present, the compound freshness-enhancing seasonings on the market mainly include chicken essence seasoning, chicken powder seasoning, mushroom essence seasoning, fresh vegetable seasoning, etc., but all these ingredients contain monosodium glutamate, which cannot meet the requirements of not eating monosodium glutamate. Consumers and other consumers are increasingly demanding healthy umami ingredients. [0003] After research and investigation, it was found that there is a certain relationship between MSG consumption and overweight among Chinese adult residents. The proportion of overweight and obese people who co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/14A23L27/16A23L27/20A23L27/23A23L27/40A23L29/30
CPCA23V2002/00A23V2250/218A23V2250/5114A23V2250/548A23V2250/61
Inventor 江新业江会臣杨政茂
Owner 北京圣伦食品有限公司
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