Vegetal and thick flavor powder

Abstract

The invention discloses vegetal and thick flavor powder. The preparation method of the vegetal and thick flavor powder comprises the steps: performing enzymolysis on soybean protein so as to obtain ahydrolysate rich in vegetal polypeptide, then mixing the hydrolysate with an acid-hydrolyzed vegetable protein hydrolysate, performing preparation so as to obtain a first aroma-producing liquid, thenmixing the first aroma-producing liquid, yeast extract, tomato sauce, mushroom extract, vegetable oil, thiamine hydrochloride, L-glutamic acid and soft water evenly, performing heat for a reaction, performing preparation so as to obtain a second aroma-producing liquid, mixing the second aroma-producing liquid, a soy sauce liquid, spice and other materials evenly, and performing drying so as to obtain the finished product. The soybean protein extract, yeast extract, tomato extract, mushroom extract, fermented soy sauce and other natural umami substances are integrated into the prepared vegetaland thick flavor powder, rich vegetal amino acids and polypeptide are contained, then reactions with vegetable oil and amino acid spice are performed; and the product has natural and thick aroma and thick base taste, and can be applied to the food flavoring field.

Description

technical field [0001] The invention relates to the field of food, in particular to a plant-based strong taste powder. Background technique [0002] In food seasoning, sour, sweet, bitter, salty, and umami represent a single taste stimulus. In recent years, with the changes in consumption trends, a single flavor or a simple combination of several flavors can no longer satisfy the discerning taste buds of consumers. The mellow, full-bodied taste and memorable aftertaste provided by the fusion of multiple complex flavors have become a higher level of taste demand. In this context, scientists have newly discovered the sixth taste after the traditional five flavors - strong taste, which redefines people's understanding of taste. The kokumi is the most important part of today's food seasoning. Through special reactions and conditioning methods, the taste components of the kokumi can be improved, so that the overall taste of the food can be produced, and the flavor substances ca...

AI Technical Summary

Problems solved by technology

In recent years, with the changes in consumption trends, a single flavor or a simple combination of several flavors can no longer satisfy the discerning taste buds of consumers.

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