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Seasoning and preparation method thereof

A seasoning and raw material technology, which is applied in the field of seasoning and its preparation, can solve the problem that the seasoning has no nutritional and health care effects, and achieve the effect of convenient eating, enhanced base flavor, and sweet and fresh taste

Pending Publication Date: 2022-04-19
保定味群食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a seasoning and its preparation method to solve the problem that the existing seasonings have no nutritional and health care effects

Method used

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  • Seasoning and preparation method thereof

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preparation example Construction

[0020] A seasoning and its preparation method according to the present invention, comprising the following raw materials in parts by mass: 10-20 parts of polypeptide powder, 8-12 parts of yeast extract, 1-3 parts of maca powder, 15-25 parts of soft water , 4-6 parts of tremella polysaccharide, 1-3 parts of glucose, 5-8 parts of white sugar, 2-5 parts of edible salt, 1-2 parts of vegetable oil, 0.5-1.0 parts of citric acid, 0.1-0.1- 0.4 parts. Wherein the polypeptide powder is plant polypeptide, and the vegetable oil is safflower seed oil.

[0021] For further better explanation, the present invention provides the following specific examples:

Embodiment 1

[0023] Raw materials according to mass fraction: 20 parts of polypeptide powder, 12 parts of yeast extract, 3 parts of maca powder, 25 parts of soft water, 6 parts of tremella polysaccharide, 3 parts of glucose, 6 parts of white sugar, 2 parts of edible salt, 1 part of vegetable oil , 0.5 parts of citric acid, and 0.1 parts of disodium nucleotides.

[0024] According to above-mentioned raw materials, a kind of preparation method of seasoning is provided, comprising the following steps:

[0025] Step 1: Maillard reaction: add soft water to the reaction tank, mix polypeptide powder, white fungus polysaccharide and yeast extract, heat to 110-120°C in the autoclave, and keep for 1.0 hour;

[0026] Step 2: Lower the temperature of the reaction liquid feed liquid to 96-98°C, add maca powder and glucose, and continue the reaction for 0.5h;

[0027] Step 3: Lower the temperature of the reaction liquid in step 2 to 80-85°C, add white sugar, edible salt, vegetable oil, citric acid, and...

Embodiment 2

[0030] Raw materials according to mass fraction: 15 parts of polypeptide powder, 10 parts of yeast extract, 2 parts of maca powder, 20 parts of soft water, 5 parts of tremella polysaccharide, 2 parts of glucose, 6 parts of white sugar, 2 parts of edible salt, 1 part of vegetable oil , 0.5 parts of citric acid, and 0.1 parts of disodium nucleotides.

[0031] According to above-mentioned raw materials, a kind of preparation method of seasoning is provided, comprising the following steps:

[0032] Step 1: Maillard reaction: add soft water to the reaction tank, mix polypeptide powder, white fungus polysaccharide and yeast extract, heat to 110-120°C in the autoclave, and keep for 1.0 hour;

[0033] Step 2: Lower the temperature of the reaction liquid feed liquid to 96-98°C, add maca powder and glucose, and continue the reaction for 0.5h;

[0034] Step 3: Lower the temperature of the reaction liquid in step 2 to 80-85°C, add white sugar, edible salt, vegetable oil, citric acid, and...

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Abstract

The seasoning comprises the following raw materials: polypeptide powder, a yeast extract, maca powder, soft water, tremella polysaccharide, glucose, white granulated sugar, edible salt, vegetable oil, citric acid and disodium 5 '-ribonucleotide. The invention also discloses a preparation method of the seasoning, which comprises the following steps: step 1, Maillard reaction: adding soft water into a reaction tank, mixing the polypeptide powder, the tremella polysaccharide and the yeast extract, and heating for reaction; step 2, adding maca powder and glucose into the reaction liquid, and continuously reacting; 3, adding white granulated sugar, edible salt, vegetable oil, citric acid and disodium 5 '-ribonucleotide into the reaction liquid, and uniformly stirring; and 4, shearing the reaction liquid material liquid through a high-speed shearing machine, and filling. By adopting the seasoning and the preparation method thereof, the problem that the existing seasoning does not have nutritional and health-care effects can be solved.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a seasoning and a preparation method thereof. Background technique [0002] Seasoning refers to food ingredients that are added in small amounts to other foods to improve the taste. The annual growth rate of Chinese condiments has exceeded 10% for ten consecutive years. With the rapid development of hot pot and catering industries, the development of different food fields such as domestic leisure food, meat products, and convenience foods has accelerated, and various types of compound seasonings have emerged. For example: pickling seasoning, frying seasoning, barbecue seasoning, soup seasoning, instant noodle seasoning, microwave food seasoning, small food seasoning, fast food seasoning, rice bowl seasoning and other types of seasonings. [0003] With the improvement of people's living standards and the rapid development of the food industry, the demand for condiments is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/21A23L33/18A23L33/125A23L33/105
CPCA23L27/00A23L27/215A23L33/18A23L33/125A23L33/105A23V2002/00A23V2200/3262A23V2200/326A23V2200/30A23V2250/55A23V2250/218A23V2250/51A23V2250/61A23V2250/628A23V2250/18A23V2250/032
Inventor 刘晓晨郑姣姣李永歌刘苗苗田丽冉刘红涛
Owner 保定味群食品科技股份有限公司
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