Flavoring base material for soy sauce powder, preparation method and flavoring method

A technology of soy sauce powder and fragrance base, which is applied in the direction of food science, etc., can solve the problems of weakening flavor intensity, loss of flavor substances, and difficulty in presenting the flavor of soy sauce crude oil again, and achieve the effect of enhancing the flavor of soy sauce

Pending Publication Date: 2020-07-14
QIANHE CONDIMENT & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Soy sauce powder is made of soy sauce as the main raw material, supplemented with carriers such as maltodextrin or modified starch, and is made by spray drying under high temperature conditions. Due to the high temperature of the powder spraying process, the original flavor substances of soy sauce are lost. After rehydration, it is also difficult to present the crude oil flavor of ...

Method used

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  • Flavoring base material for soy sauce powder, preparation method and flavoring method

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Embodiment 1

[0020] A flavoring method of soy sauce powder of the present invention comprises the following steps: 1) Allocate flavoring base material thermal reaction solution according to the following formula: 50 kg of brewed soy sauce, 3 kg of monosodium glutamate, 5 kg of L-alanine, 8 kg of xylose, and lysine 1kg, glucose 2kg, lactic acid 0.1kg, water 30.9kg; 2) Thermal reaction: Put the thermal reaction liquid of the flavoring base material into the reactor for reaction, control the thermal reaction conditions: 110°C, maintain the pressure in the reactor at 0.05-0.1MPa , the reaction time is 40min, and after the reaction, add water to the total mass of the reaction solution to 100kg to obtain the flavoring base material; 3) prepare the blended liquid containing 1000kg of dry material according to the existing conventional soy sauce powder formula, add 50kg of the above-mentioned flavoring base material, and Stir evenly and wait for the liquid to be sprayed; 4) Sterilization and spray ...

Embodiment 2

[0022] A method for increasing flavor of soy sauce powder of the present invention comprises the following steps: 1) deploying a thermal reaction solution of flavoring base material according to the following formula: 65.5 kg of brewed soy sauce, 10 kg of monosodium glutamate, 10 kg of L-alanine, 8 kg of xylose, and lysine 2kg of acid, 4kg of glucose, 0.5kg of lactic acid; 2) thermal reaction: put the thermal reaction solution of the flavoring base material into the reactor for reaction, and control the thermal reaction conditions: 110°C, maintain the pressure in the reactor at 0.05-0.1MPa, and the reaction time 40min, after the reaction, add water until the total mass of the reaction solution is 100kg to obtain the flavoring base material; 3) prepare a blended liquid containing 1000kg of dry material according to the existing conventional soy sauce powder formula, add 70kg of the above flavoring base material, and stir evenly, 4) Sterilization and spray drying: The liquid to b...

Embodiment 3

[0024] A flavoring method for soy sauce powder of the present invention comprises the following steps: 1) deploying a flavoring base thermal reaction solution according to the following formula: 70 kg of brewed soy sauce, 5.5 kg of monosodium glutamate, 6 kg of L-alanine, 10 kg of xylose, and lysine 3kg of acid, 5kg of glucose, 0.5kg of lactic acid; 2) thermal reaction: put the thermal reaction solution of the flavoring base material into the reactor for reaction, and control the thermal reaction conditions: 110°C, maintain the pressure in the reactor at 0.05-0.1MPa, and the reaction time 40min, after the reaction, add water until the total mass of the reaction solution is 100kg to obtain the flavoring base material; 3) prepare a blended liquid containing 1000kg of dry material according to the existing conventional soy sauce powder formula, add the above-mentioned flavoring base material 100kg, and stir evenly, 4) Sterilization and spray drying: The liquid to be sprayed is ste...

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Abstract

The invention discloses a flavoring base material for soy sauce powder, a preparation method and a flavoring method. The flavoring base material comprises the following components in parts by weight:50-70 parts of a fermented soy sauce, 3-10 parts of aginomoto, 5-10 parts of L-alanine, 8-12 parts of xylose, 1-3 parts of lysine, 2-5 parts of glucose and 0.1-0.3 part of a lactic acid. The flavoringmethod of the soy sauce powder is as follows: the flavoring base material is added into an existing soy sauce powder formula at a ratio of 5-10%; and the flavoring method comprises the following specific steps of (1) preparing a certain amount of blending liquid according to the existing soy sauce powder formula, adding the flavoring base material which is 5-10% of dry matters of the blending liquid, and stirring the flavoring base material evenly to obtain a to-be-sprayed liquid; (2) carrying out high-temperature instantaneous sterilization on the to-be-sprayed liquid; and (3) carrying out spray drying to obtain flavored soy sauce powder. Firstly, a soy sauce is taken as a main raw material to carry out thermal reaction under pressure, a series of high temperature-resistant sauced flavorsubstances are generated by using Maillard reaction to obtain the flavoring base material, and then the flavoring base material is blended into a conventional soy sauce powder formula, so as to achieve the flavoring effect and the effect of adding soy sauce flavor substances.

Description

technical field [0001] The invention relates to the technical field of production of food powder products, in particular to a flavoring base material for soy sauce powder, a preparation method and a flavoring method. Background technique [0002] Soy sauce powder is a common raw material for food production. Because of its portability such as easy transportation and storage, it has been widely used in various fields of food production, such as instant noodles, biscuits, puffed foods, snack foods, compound seasonings, flavors and other fields. Use soy sauce powder. [0003] Soy sauce powder is made of soy sauce as the main raw material, supplemented with carriers such as maltodextrin or modified starch, and is made by spray drying under high temperature conditions. Due to the high temperature of the powder spraying process, the original flavor substances of soy sauce are lost. After rehydration, it is also difficult to present the crude oil flavor of soy sauce again, and its...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L27/21A23L27/00
CPCA23L27/50A23L27/215A23L27/88
Inventor 黄金龙刘明宣徐义胡述勇杨九郑小明史航宇徐加平
Owner QIANHE CONDIMENT & FOOD CO LTD
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