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Solid compound seasoning with bacteriostatic and fresh-keeping functions and preparation method thereof

A compound seasoning and seasoning technology, applied in food preservation, chemical preservation of meat/fish, climate change adaptation, etc., can solve problems such as harm to human health, and achieve the effects of improving appetite, convenient use and soft taste

Inactive Publication Date: 2020-09-01
良品铺子营养食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above problems, the object of the present invention is to provide a solid compound seasoning with antibacterial and fresh-keeping functions and its preparation method, aiming to solve the problem that the existing food with preservatives is harmful to human health

Method used

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  • Solid compound seasoning with bacteriostatic and fresh-keeping functions and preparation method thereof
  • Solid compound seasoning with bacteriostatic and fresh-keeping functions and preparation method thereof
  • Solid compound seasoning with bacteriostatic and fresh-keeping functions and preparation method thereof

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Experimental program
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preparation example Construction

[0032] The preparation method of described solid seasoning comprises the steps:

[0033] Step S1: fermenting ingredients.

[0034] Add clear water into the fermenter, and add white granulated sugar and yeast extract while stirring. In this step, the mass ratio of white granulated sugar and yeast extract is 7:1.

[0035] Step S2: Sterilize the fermentation substrate.

[0036] After the feeding is completed, adjust the pH of the system with sodium hydroxide solution, and then heat and sterilize with steam. After the temperature in the fermenter reaches a certain level, sterilize at constant temperature and pressure for a period of time.

[0037] In this step, the pH in the fermenter system is controlled at 6.9±0.2. During constant temperature and constant pressure disinfection, the temperature of the fermenter is controlled at 121±2° C., the pressure of the fermenter is controlled at 0.1±0.01 MPa, and the temperature and pressure are kept constant for 20-30 minutes.

[0038] S...

Embodiment 1

[0062] The seasoning verification of the solid compound seasoning prepared by the present invention takes two parts of the same batch of duck necks, and each part is thawed, cleaned, pickled, blanched, marinated, cooled to room temperature, vacuum-packed, Sensory analysis, wherein one part adds 0.5% solid compound seasoning of the present invention (experimental group 1) when pickling, another part does not add (contrast group 1), duck neck is carried out sensory comparison analysis, the results are shown in Table 1 .

[0063] Table 1 Sensory comparison of duck neck

[0064] Experimental group Experimental group 1 Comparison group 1 aroma 9.2 8.5 smell 9 8.6 overall liking 9.1 8.9

[0065] Can find out by sensory evaluation result, add the fragrance of 0.5% solid-state compound seasoning of the present invention, taste and overall liking degree are better than the situation of not adding, it can be seen that solid-state compound seasonin...

Embodiment 2

[0067] The antibacterial and fresh-keeping function verification of the solid compound seasoning prepared by the invention. Take two parts of the same batch of duck necks, and each part is thawed, washed, marinated, blanched, marinated, cooled to room temperature, vacuum-packed, cultured at 25°C, sampled and tested for microorganisms in sequence. One part was added with 0.4% solid compound seasoning of the present invention (experimental group 2), and the other part was not added (comparative group 2). The duck neck was subjected to comparative analysis of microbial detection results, and the results are shown in Table 2.

[0068] Table 2 Comparison of duck neck microbial analysis

[0069]

[0070] Can find out by the microbe analysis result of table 2, do not add the prepared solid compound seasoning of the present invention (comparison group 2) 2-3 days period microorganism exceed standard, and add 0.4% solid compound seasoning prepared by the present invention (experimen...

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Abstract

The invention is applicable to the technical field of food seasonings, and provides a solid compound seasoning with bacteriostatic and fresh-keeping functions and a preparation method thereof. The solid compound seasoning comprises the following components: maltodextrin, edible salt, gluconic acid-delta-lactone, solid seasoning, vinegar powder and food essence. The solid compound seasoning prepared by the invention has the natural fragrance of spices and light salty taste and sour taste, the food flavor can be enriched and the appetite of people is improved; meanwhile, the solid compound seasoning not only can realize seasoning, but also can suppress bacteria and keep fresh, so that proliferation of microorganisms is suppressed and shelf life of food can be prolonged; and in addition, thesolid compound seasoning has soft taste, is convenient to use, is suitable for industrial production of food, has extremely high universality, can be popularized and applied to meat, seafood, vegetarian food and other foods which are stored in a refrigerated manner, at normal temperature or in a frozen manner, and has a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of food seasonings, in particular to a solid compound seasoning with antibacterial and fresh-keeping functions and a preparation method thereof. Background technique [0002] Solid seasoning (fermented sucrose) is a kind of amino acid-rich seasoning made from raw materials such as white sugar and yeast extract fermented by Lactococcus Lactis subsp (Lactis) and added or not added in the spray drying process. Non-ready-to-eat solid seasonings. It is rich in amino acids, proteins, organic acids and other substances, which can effectively increase the flavor and sour taste of food, and achieve the effect of improving and stabilizing the color and flavor of food. Solid seasonings (fermented sucrose) can also limit the growth of microorganisms by regulating barrier factors, such as improving the water activity in the food system and the stability of the pH system, supplemented by various organic acids and protein...

Claims

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Application Information

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IPC IPC(8): A23L27/24A23L3/3463A23L3/3562A23B4/20A23B4/22A23B4/24A23L3/358
CPCA23L27/24A23L3/3463A23L3/3562A23B4/20A23B4/22A23B4/24A23L3/358Y02A40/90
Inventor 阳修吉凌均建
Owner 良品铺子营养食品有限责任公司