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A kind of seasoning soup block and preparation method thereof

A technology of seasoning soup and dry method, which is applied in food drying, food ingredients containing natural extracts, food science, etc. It can solve the problems of nutrient loss, large equipment footprint, easy loss of amino acids and essential amino acids, etc., and achieve convenience Effect of temperature and humidity, reduction of equipment volume, and large flavor contribution

Active Publication Date: 2021-08-06
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But also there are following deficiencies in the production process of preparing seasoning by dry method Maillard reaction: (1) in the reaction process, the amino acid with taste and essential amino acid are easy to lose, cause nutritional labeling loss; (2) under certain temperature , Flavoring fat is affected by different oil sources, so that the solid fat content varies greatly, resulting in the production of condiment oil content cannot be effectively controlled; (3) The reaction raw materials need to be spread in a reaction vessel with a certain temperature and humidity for reaction, there is The equipment occupies a large area and the reaction degree of the product is uneven; (4) The rehydration and micellar stability of the prepared seasoning are poor

Method used

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  • A kind of seasoning soup block and preparation method thereof

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Effect test

Embodiment 1

[0052] A seasoning soup cube uses defatted cake powder as a raw material, undergoes enzymatic hydrolysis, and then dissolves through dry Maillard reaction and nano-pulverization treatment, and mixes with spice compound extracts to prepare micellar dry powder, and finally the micellar dry powder It is obtained by mixing with compound fat and solidifying.

[0053] The preparation steps of seasoning soup cube are as follows:

[0054] (1) Preparation of defatted cake powder enzymatic hydrolyzate

[0055] Get 2000g of defatted linseed cake powder with a protein content of 25%, add water and dissolve it to make an aqueous solution of defatted flaxseed meal with a mass concentration of 6%, add alkaline protease 57.1g and transglutaminase 22.9 g g (mass ratio: 5:2) of mixed enzyme A consisting of 80 g in total, and adjust the pH value to 8.0 with 1 mol / L sodium hydroxide solution, the temperature is 30 ° C, and the enzymolysis reaction is 2 h; then add glutamic acid A total of 10 g ...

Embodiment 2

[0074] A seasoning soup cube uses defatted cake powder as a raw material, undergoes enzymatic hydrolysis, and then dissolves through dry Maillard reaction and nano-pulverization treatment, and mixes with spice compound extracts to prepare micellar dry powder, and finally the micellar dry powder It is obtained by mixing with compound fat and solidifying.

[0075] The preparation steps of seasoning soup cube are as follows:

[0076] (1) Preparation of defatted cake powder enzymatic hydrolyzate

[0077] Get the defatted peony seed cake powder 2000g of protein content 50%, add water to dissolve and make the defatted cake powder aqueous solution of mass concentration 12%, add in this aqueous solution by alkaline protease 93.3g and glutamine transaminase 26.7g (mass ratio A total of 120g of mixed enzyme A composed of 7:2) was used to adjust the pH value to 9.0 with 1mol / L sodium hydroxide solution, the temperature was 45°C, and the enzymolysis reaction was 3h; then 12g of transglut...

Embodiment 3

[0096] A seasoning soup cube uses defatted cake powder as a raw material, undergoes enzymatic hydrolysis, and then dissolves through dry Maillard reaction and nano-pulverization treatment, and mixes with spice compound extracts to prepare micellar dry powder, and finally the micellar dry powder It is obtained by mixing with compound fat and solidifying.

[0097] The preparation steps of seasoning soup cube are as follows:

[0098] (1) Preparation of defatted cake powder enzymatic hydrolyzate

[0099] Get the defatted walnut cake powder 1000g that protein content is 45%, the defatted sunflower seed cake powder 1000g that protein content is 37%, add water and dissolve and make the defatted cake flour aqueous solution of mass concentration 10%, in the defatted cake flour aqueous solution Add a total of 100g of mixed enzyme A consisting of 75g of alkaline protease and 25g of transglutaminase (mass ratio: 6:2), adjust the pH value to 8.5 with 1mol / L sodium hydroxide solution, and ...

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Abstract

The invention discloses a seasoning soup cube and a preparation method thereof. The seasoning soup cube uses defatted cake powder as a raw material, undergoes enzymolysis, and then dissolves it through dry maillard reaction and nanometer crushing treatment, and compound it with spices The extracts are mixed to obtain micellar dry powder, and finally the micellar dry powder is mixed with compound fat and solidified; the seasoning soup cube is a yellow, brown or brown powdery solid with obvious meaty, umami and thick flavors; complex The water will not delaminate within 4 hours, and the shelf life can reach more than 2 months. The present invention combines dry Maillard reaction with nano-processing, and the prepared product has small particles, uniform particle size, good dispersibility and easy absorption, and has relatively ideal rehydration and micelle stability, and improves the product soup. And the stability of dissolved soup.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seasoned soup cube and a preparation method thereof. Background technique [0002] Soup block, a new block-shaped compound seasoning food, can be directly put into water or soup when used. With the increasingly rich taste demands of the people, it is difficult for a single seasoning to cater to the tastes of the public. It has become a general trend to replace a single seasoning with compound seasonings including soup cube products. However, traditional soup cube products are often obtained by concentrating and solidifying soup, which has problems such as poor rehydration stability of the product, serious flavor loss caused by the concentration process, and short shelf life of soup cubes. [0003] Dry Maillard reaction was proposed by Professor Kato of Japan and used for the first time in the 1950s. The dry Maillard reaction has the following advantages: (...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L23/10A23L27/00A23L27/21A23L27/26
CPCA23V2002/00A23L23/10A23L27/00A23L27/215A23L27/26A23V2250/18A23V2250/21A23V2250/61A23V2250/606A23V2250/616A23V2250/5042A23V2250/1842A23V2300/26A23V2300/31A23V2300/10
Inventor 魏兆军魏超昆章建国
Owner HEFEI UNIV OF TECH
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