Golden cicada flavored material and preparation method thereof

Abstract

The invention discloses a golden cicada flavored material. The material is prepared from the following components in parts by weight: 5-20 parts of coconut flesh enzymatic hydrolysate, 40-70 parts ofgolden cicada enzymatic hydrolysate, 1-10 parts of glucose, 1-10 parts of yeast extract, 5-10 parts of gourmet powder, 5-20 parts of water, 1-8 parts of xylitol, 1-5 parts of maltodextrin and 0.05-0.1part of mogroside. The golden cicada flavored material is rich in amino acids, calcium, phosphor, iron and multiple vitamins and trace elements, has natural and rich golden cicada meat flavor by combining the coconut cream fragrance brought by coconut flesh, has novel and unique flavor since the foreign odor of golden cicada earthy odor is covered, is natural and synergistic, has a delicious taste, belongs to natural and pollution free products, and fills the flavor blank in the market. After the golden cicada flavored material is taken, energy consumption of body metabolism can be supplemented, the hunger sense of human bodies can be reduced, and various seeking of people for high-protein purely natural foods can be met.

Description

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AI Technical Summary

Benefits of technology

In this patented technology, there were three components: gold cicada fragrances made from cocoon meal or vegetable oil that was found effective for reducing bad breaths during long periods after exercise. These notes help people take advantage of their health benefits when they want them outdoors without having any negative side reactions like snake bitings. Additionally, these compositions have been developed through chemical methods involving combining different ingredients together. Overall, this new composition provides an ideal source of nutrients for human use while maintaining good quality fimmy sensations on one hand.

Problems solved by technology

The technical problem addressed in this patented text relates to improving the use of wild resources like gold cicadoceran (a type) which includes many valuable ingredients that have potential benefits beyond just serving alone. However, current ways of cooking these plants require large amounts of water, leading to wasted products containing harmful chemical compounds. Therefore, developing a novel vegetable paste made without any unnecessary processing step would provide better alternatives to traditional sources while maintaining good qualities associated with them.