Taste increasing agent for replacing partial monosodium glutamate, and preparation method of taste increasing agent

A technology for replacing part and freshening agent, applied in the field of freshening agent replacing part of monosodium glutamate and its preparation, can solve the problems of product safety discussion and consideration, dry mouth, irritability, etc. Use healthy effects

Inactive Publication Date: 2020-04-28
北京翰祺食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the above-mentioned application documents disclose a flavoring agent, it is mainly aimed at improving the fragrance and mouthfeel of food during food processing. The influence of women and those who are intolerant to sodium glutamate has not been discussed and considered for the safety of the product, and the consumption of a large amount of flavoring agents will bring adverse reactions such as dry mouth and anxiety to the human body. It is very necessary to adjust the freshness enhancer with less consumption and be beneficial to human health

Method used

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  • Taste increasing agent for replacing partial monosodium glutamate, and preparation method of taste increasing agent
  • Taste increasing agent for replacing partial monosodium glutamate, and preparation method of taste increasing agent
  • Taste increasing agent for replacing partial monosodium glutamate, and preparation method of taste increasing agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A freshness enhancer used to replace part of monosodium glutamate. Its preparation formula and ratio are as follows: disodium succinate 0.5Kg, table salt 10Kg, L-alanine 1Kg, glycine 0.1Kg, yeast extract 5Kg, white sugar 5Kg, 5'-taste nucleotide disodium 0.1Kg, food flavor 0.01Kg, maltodextrin 20Kg.

[0051] Among them, all raw materials are commercially available and food grade. The yeast extract was purchased from Beijing Yikang Shengda Biotechnology Co., Ltd., and the product model was FD00; 5'-flavored nucleotide disodium is disodium nucleotide (I+G), purchased from Beijing Yikang Shengda Biotechnology Co., Ltd. Company; Food flavors were purchased from Firmenich Fragrances (China) Co., Ltd.; Maltodextrin was purchased from Beijing Sifang Xinde Technology Co., Ltd.

[0052] A preparation method of freshness enhancer used to replace part of MSG, combining figure 1 , Including the following steps: weigh disodium succinate, table salt, L-alanine, glycine, yeast extract, wh...

Embodiment 2-15

[0056] The difference between Examples 2-15 and Example 1 lies in the different ratios of raw materials for preparing freshness enhancers, as shown in Table 1, and the others are the same as in Example 1.

[0057] Table 1 The formula ratio of the raw materials for preparing freshness enhancers in Examples 1-15

[0058]

[0059]

Embodiment 16

[0061] The difference between this embodiment and embodiment 5 lies in a preparation method of a freshener for replacing part of monosodium glutamate, which includes the following steps:

[0062] Mix disodium succinate, table salt, L-alanine, glycine, yeast extract, white granulated sugar, flavoring nucleotides, food flavor and maltodextrin, and stir for 10 minutes;

[0063] The mixed materials can be packaged after passing through a 50-mesh vibrating screen.

[0064] Others are the same as in Example 5.

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Abstract

The invention discloses a taste increasing agent for replacing partial monosodium glutamate, and a preparation method of the taste increasing agent. The taste increasing agent comprises the followingraw materials in parts by weight: 0.5-3.5 parts of disodium succinate, 10-30 parts of table salt, 1-9 parts of L-alanine, 0.1-4 parts of glycine, 5-19 parts of a yeast extract, 5-19 parts of white granulated sugar, 0.1-4 parts of disodium 5'-ribonucleotide, 0.01-2 parts of edible essence and 20-68 parts of maltodextrin. The preparation method of the taste increasing agent comprises the following steps: mixing raw materials, performing stirring, and sieving the mixed materials, and performing packaging. The taste increasing agent provided by the invention can be used for replacing monosodium glutamate, ensures the taste increasing effect, is beneficial to human health, and is suitable for children, pregnant women and people who are not tolerant to sodium glutamate.

Description

Technical field [0001] The invention relates to the technical field of food seasonings, and more specifically, it relates to a freshness enhancer used to replace part of monosodium glutamate and a preparation method thereof. Background technique [0002] Monosodium glutamate (also called sodium glutamate), as the most common kind of home condiments, has entered every kitchen. As people have higher and higher requirements for the flavor of dishes, more and more varieties of seasonings are used in the kitchen. Many sauces and sauces on the market, such as oyster sauce, curry, and soy sauce, contain glutamic acid. Sodium, in addition, in order to ensure the taste of dishes, restaurants usually add more MSG. After long-term stimulation of heavy flavors, the taste threshold is getting higher and higher, but the consumption of MSG should not be too high. [0003] The national standard GB / T8967-2007 "Sodium Glutamate (MSG)" clarifies the classification of MSG products and the physical an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/22A23L27/23
CPCA23L27/235A23L27/22A23V2002/00
Inventor 刘坚李金雪
Owner 北京翰祺食品配料有限公司
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