Preparation method for sea sedge umami seasoning

A technology of seasoning and seaweed, applied in the field of preparation of seaweed umami seasoning, to achieve the effect of strong umami, outstanding flavor and good aftertaste

Inactive Publication Date: 2018-11-30
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the problem that existing high-quality umami seasoning products need to be further developed, and provides a seaweed umami seasoning th

Method used

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  • Preparation method for sea sedge umami seasoning
  • Preparation method for sea sedge umami seasoning
  • Preparation method for sea sedge umami seasoning

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1-22

[0029] Examples 1-22 provide a method for preparing seaweed flavor seasoning. The dosage of some substances in the examples is shown in Table 1 below. Specific steps are as follows:

[0030] (1) Pick out the foreign matter in the seaweed and make the seaweed pass the metal inspection machine inspection; the seaweed is the leftover material of the seaweed.

[0031] (2) The seaweed is crushed, and the seaweed fragments are generally controlled to be no more than 100 meshes to obtain fragmented and powdered seaweed; the seaweed is mixed with deionized water at a weight ratio of 1:75, stirred and beaten to form a seaweed mixture .

[0032] (3) Adjust the pH of the seaweed mixture to 6-8 with sodium hydroxide solution and / or hydrochloric acid solution, take 1000g of the seaweed mixture, and then add the complex enzyme (composed of protease and cellulase) to the seaweed mixture. The protease is trypsin), and the seaweed mixture is placed in a water bath at 50-60°C fo...

Example Embodiment

[0040] Example 23

[0041] This embodiment provides a method for preparing seaweed flavor seasoning. The extraction and preparation methods of each substance are basically the same as those in Example 3. The difference is that in step (4) of this embodiment, Maillard The reaction temperature and time are different, the reaction temperature is 120°C, and the reaction time is 1 h.

Example Embodiment

[0042] Example 24

[0043] This embodiment provides a method for preparing seaweed flavor seasoning. The extraction and preparation methods of each substance are basically the same as those in Example 3. The difference is that in step (4) of this embodiment, Maillard The reaction temperature and time are different, the reaction temperature is 90°C, and the reaction time is 4h.

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Abstract

The invention specifically relates to a preparation method for sea sedge umami seasoning, belonging to the technical field of food seasoning production. According to the invention, a protein enzyme and cellulase in a certain ratio are mixed to form a complex enzyme, so the enzymatic reactions of both the protein enzymesand the cellulase are simultaneously carried out; and thus, enzymatic hydrolysis time is shortened, enzymatic hydrolysis efficiency is improved, and the contents of free amino acids and taste peptides in an enzymatic hydrolysis product are effectively increased. An appropriate amount of skipjack extract and mushroom extract are added into the enzymatic hydrolysis product according to a certain ratio and then a Maillard reaction is performed, so the contents of guanylic acidand inosinic acid in the prepared seasoning can be effectively increased, each taste peptide can be balanced, and the prepared seasoning has better umami, fuller and richer taste and more outstandingsea sedge flavor. The addition of amino acids and reducing sugars can enhance the strength of the Maillard reaction; and the addition of white sugar, salt and yeast extract can further enhance the taste of the seasoning and allows the taste of the seasoning to be fuller and richer.

Description

technical field [0001] The invention relates to the technical field of food condiment production, in particular to a preparation method of seaweed umami seasoning. Background technique [0002] Seaweed is a kind of healthy and high-value snack food, which is deeply loved by children and teenagers. The protein content in seaweed is 35-50%, the essential amino acid content is high, and it also contains histidine and tyrosine, etc. It is an important raw material for amino acid and protein supplementation. In addition, seaweed is rich in vitamins, mainly including vitamins A, B1, B2, C and niacin, which are unmatched by other foods. The benefits of seaweed are not only in terms of nutrition, but its health effects are even more commendable. The phycobiliprotein contained in seaweed has the application prospect of lowering blood sugar and anti-tumor, and the polysaccharide has anti-aging, lowering blood fat, anti-tumor and other biological activities. [0003] Seaweed leftove...

Claims

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Application Information

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IPC IPC(8): A23L27/00
CPCA23L27/00
Inventor 李永军
Owner HEBEI STRONG FOOD
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