Composite seasoning mix
By designing compound seasonings, the problem of inaccurate sweetness and oiliness caused by adding single ingredients is solved, providing a pre-configured seasoning solution to ensure more accurate and stable seasoning effects in sweet foods.
Patent Information
- Application Number
- CN202610694999.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-05-20
- Publication Date
- 2026-07-10
AI Technical Summary
The seasonings in existing sweet foods are usually made from a single ingredient, requiring precise control of the proportions, which is prone to errors and cannot achieve the desired sweetness and oiliness.
It uses compound seasonings containing various ingredients such as oils, modified starch, and white sugar. By adjusting the pH value to 4-6, a pre-prepared seasoning is formed.
It enables more precise adjustment of sweetness and oiliness in sweet foods, reduces the possibility of adding the wrong ingredients, and improves the flavoring effect.
Abstract
Description
Technical Field
[0001] Embodiments of the present invention relate to a seasoning for use in sweet foods, and more particularly to a compound seasoning. Background Technology
[0002] In existing sweet foods, seasonings are added using a single ingredient. Because the proportion of a single seasoning needs to be controlled, the desired effect is sometimes not achieved during the addition process. The desired sweetness and oiliness are not reached, and mistakes are easily made, resulting in the added seasonings not working. Summary of the Invention
[0003] The purpose of this invention is to provide a pre-prepared compound seasoning.
[0004] To achieve the above objectives, embodiments of the present invention provide a compound seasoning, comprising, by weight percentage: Oils, 10-25%; Modified starch, 0-8%; White sugar, 0-25%; Maltodextrose, 0-10%; Maltodextrin, 0-10%; Maltitol solution, 0-22%; Sorbitol solution, 0-25%; Malt syrup, 0-30%; Fruit syrup, 0-30%; Whey protein powder, 0-3%; Egg white protein powder, 0-2%; Whole milk powder, 0-8%; Skim milk powder, 0-8%; Whey powder, 0-10%; Cheese powder, 0-5%; Cocoa powder, 0-4%; Cola liquid, 0-5%; Corn starch, 0-2%; Fruit and vegetable powder, 0-10%; Condensed milk, 0-10%; Add sugar to egg yolk mixture, 0-15%; Cheese, 0-6%; Salt, 0-1%; Gel gum, 0-0.3%; Xanthan gum, 0-0.3%; Carrageenan, 0-0.3%; Locust bean gum, 0-0.3%; Pectin, 0-0.5%; Microcrystalline cellulose, 0-2%; Mono- and diglyceride fatty acid esters, 0-0.3%; Polyglycerol fatty acid esters, 0-0.3%; β-carotene, 0-0.01%; Potassium sorbate, 0-0.13%; Compound colorant, 0-0.02%; Food flavorings, 0.05-0.50%; Citric acid, 0-5%; The remainder is water. Citric acid and water are added according to the pH value to adjust the pH value of the compound seasoning to 4-6.
[0005] Furthermore, in the compound seasoning of the present invention, the oil is selected from vegetable oil, animal oil or mixtures thereof, preferably one or more of palm oil, coconut oil, soybean oil and butter.
[0006] Furthermore, the compound seasoning described in this invention comprises, by weight percentage, the following components: Cream, 25%; Water, 28%; Modified starch, 8%; White sugar, 5%; Maltodextrose, 0.5%; Maltodextrin, 0.5%; Maltitol solution, 0.5%; Sorbitol solution, 1%; Malt syrup, 1%; Fruit syrup, 0.5%; Whey protein powder, 1%; Egg white protein powder, 0.5%; Whole milk powder, 4%; Skim milk powder, 3%; Whey powder, 2%; Cheese powder, 1%; Cocoa powder, 2%; Coca-Cola liquid, 1%; Corn starch, 1%; Fruit and vegetable powder, 0.5%; Condensed milk, 2%; Sweetened egg yolk mixture, 2%; Cheese, 2%; Table salt, 0.5%; Gellan gum, 0.3%; Xanthan gum, 0.3%; Carrageenan, 0.3%; Locust bean gum, 0.3%; Pectin, 0.5%; Microcrystalline cellulose, 2%; Mono- and diglyceride fatty acid esters, 0.3%; Polyglycerol fatty acid esters, 0.3%; β-carotene, 0.01%; Potassium sorbate, 0.13%; Compound colorant, 0.02%; Food flavoring, 0.50%; The remainder is citric acid.
[0007] Furthermore, the compound seasoning described in this invention comprises, by weight percentage, the following components: Palm oil, 10%; Modified starch, 8%; White sugar, 25%; Sorbitol solution, 5%; Whey protein powder, 3%; Whole milk powder, 8%; Cheese powder, 5%; Cocoa powder, 4%; Coca-Cola liquid, 5%; Fruit and vegetable powder, 1%; Cheese, 1%; Salt, 1%; Gellan gum, 0.3%; Microcrystalline cellulose, 2%; Mono- and diglyceride fatty acid esters, 0.3%; β-carotene, 0.01%; Potassium sorbate, 0.13%; Compound colorant, 0.02%; Food flavoring, 0.50%; Citric acid, 5%; The remainder is water, which is added according to the pH value to adjust the pH value of the compound seasoning to 4-6.
[0008] Furthermore, the compound seasoning described in this invention comprises, by weight percentage, the following components: Soybean oil, 15%; Maltodextrose, 10%; Maltodextrin, 10%; Sorbitol solution, 5%; Malt syrup, 5%; Fruit syrup, 2%; Egg white protein powder, 2%; Skim milk powder, 8%; Whey powder, 5%; Coca-Cola liquid, 5%; Fruit and vegetable powder, 10%; Cheese, 3%; Salt, 1%; Pectin, 0.5%; Microcrystalline cellulose, 2%; Polyglycerol fatty acid esters, 0.3%; β-carotene, 0.01%; Potassium sorbate, 0.13%; Compound colorant, 0.02%; Food flavoring, 0.05%; Citric acid, 2%; The remainder is water, which is added according to the pH value to adjust the pH value of the compound seasoning to 4-6.
[0009] Furthermore, the compound seasoning described in this invention contains one or more of the following: white sugar, maltitol liquid, sorbitol liquid, malt syrup, and fruit syrup, in a mass percentage of 5%-50%.
[0010] Furthermore, the compound seasoning described in this invention uses one or more of the mono- and diglycerides of fatty acids and polyglycerides of fatty acids, with a total amount not exceeding 0.6% by mass percentage.
[0011] Furthermore, in the compound seasoning described in this invention, the maximum mass percentage of citric acid is 5%.
[0012] Furthermore, in the compound seasoning described in this invention, the food flavoring is milk flavoring or goat milk flavoring.
[0013] Furthermore, in the compound seasoning described in this invention, the compound coloring agent is caramel or plant-based cocoa pigment.
[0014] Compared with the prior art, the embodiments of the present invention are as follows: oil, 10-25%; modified starch, 0-8%; white sugar, 0-25%; oligomaltose, 0-10%; maltodextrin, 0-10%; maltitol solution, 0-22%; sorbitol solution, 0-25%; maltose syrup, 0-30%; fruit syrup, 0-30%; whey protein powder, 0-3%; egg protein powder, 0-2%; whole milk powder, 0- 8%; Skim milk powder, 0-8%; Whey powder, 0-10%; Cheese powder, 0-5%; Cocoa powder, 0-4%; Cola liquid cube, 0-5%; Corn starch, 0-2%; Fruit and vegetable powder, 0-10%; Condensed milk, 0-10%; Sweetened egg yolk liquid, 0-15%; Cheese, 0-6%; Salt, 0-1%; Gellan gum, 0-0.3%; Xanthan gum, 0-0.3%; Carrageenan, 0-0.3%; Locust bean gum The compound seasoning consists of the following components: 0-0.3% pectin, 0-0.5% microcrystalline cellulose, 0-2% mono- and diglycerides of fatty acids, 0-0.3% polyglycerides of fatty acids, 0-0.3% β-carotene, 0-0.01% potassium sorbate, 0-0.13% compound colorant, 0-0.02% food flavoring, 0.05-0.50% citric acid, 0-5% water. The citric acid and water are added according to the pH value to adjust the pH of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that existing seasonings in sweet foods are typically made using single ingredients. Because the proportion of a single ingredient needs to be controlled, the desired sweetness and oiliness are sometimes not achieved, and errors are common, leading to the added seasoning not working. Attached Figure Description
[0015] none. Detailed Implementation
[0016] To make the objectives, technical solutions, and advantages of this invention clearer, the various embodiments of this invention will be described in detail below with reference to the accompanying drawings. However, those skilled in the art will understand that many technical details have been provided in the various embodiments of this invention to facilitate a better understanding of this application. However, the technical solutions claimed in the claims of this application can be implemented even without these technical details and with various variations and modifications based on the following embodiments.
[0017] The first embodiment of the present invention relates to a compound seasoning, comprising, by weight percentage: Oils, 10-25%; Modified starch, 0-8%; White sugar, 0-25%; Maltodextrose, 0-10%; Maltodextrin, 0-10%; Maltitol solution, 0-22%; Sorbitol solution, 0-25%; Malt syrup, 0-30%; Fruit syrup, 0-30%; Whey protein powder, 0-3%; Egg white protein powder, 0-2%; Whole milk powder, 0-8%; Skim milk powder, 0-8%; Whey powder, 0-10%; Cheese powder, 0-5%; Cocoa powder, 0-4%; Cola liquid, 0-5%; Corn starch, 0-2%; Fruit and vegetable powder, 0-10%; Condensed milk, 0-10%; Add sugar to egg yolk mixture, 0-15%; Cheese, 0-6%; Salt, 0-1%; Gel gum, 0-0.3%; Xanthan gum, 0-0.3%; Carrageenan, 0-0.3%; Locust bean gum, 0-0.3%; Pectin, 0-0.5%; Microcrystalline cellulose, 0-2%; Mono- and diglyceride fatty acid esters, 0-0.3%; Polyglycerol fatty acid esters, 0-0.3%; β-carotene, 0-0.01%; Potassium sorbate, 0-0.13%; Compound colorant, 0-0.02%; Food flavorings, 0.05-0.50%; Citric acid, 0-5%; The remainder is water. Citric acid and water are added according to the pH value to adjust the pH value of the compound seasoning to 4-6.
[0018] The compound seasoning in this embodiment provides a well-prepared compound seasoning, which solves the technical problem that in existing sweet food seasonings, single ingredients are added. Because the addition of a single seasoning requires controlling the proportion, the desired sweetness and oiliness are sometimes not achieved during the addition process, and errors are easily made, resulting in the added seasoning not working.
[0019] To achieve the above-mentioned technical effects, the oil in the compound seasoning in this embodiment is selected from vegetable oil, animal oil or a mixture thereof, preferably one or more of palm oil, coconut oil, soybean oil and butter.
[0020] A second embodiment of the present invention relates to a compound seasoning, comprising, by weight percentage: Cream, 25%; Water, 28%; Modified starch, 8%; White sugar, 5%; Maltodextrose, 0.5%; Maltodextrin, 0.5%; Maltitol solution, 0.5%; Sorbitol solution, 1%; Malt syrup, 1%; Fruit syrup, 0.5%; Whey protein powder, 1%; Egg white protein powder, 0.5%; Whole milk powder, 4%; Skim milk powder, 3%; Whey powder, 2%; Cheese powder, 1%; Cocoa powder, 2%; Coca-Cola liquid, 1%; Corn starch, 1%; Fruit and vegetable powder, 0.5%; Condensed milk, 2%; Sweetened egg yolk mixture, 2%; Cheese, 2%; Table salt, 0.5%; Gellan gum, 0.3%; Xanthan gum, 0.3%; Carrageenan, 0.3%; Locust bean gum, 0.3%; Pectin, 0.5%; Microcrystalline cellulose, 2%; Mono- and diglyceride fatty acid esters, 0.3%; Polyglycerol fatty acid esters, 0.3%; β-carotene, 0.01%; Potassium sorbate, 0.13%; Compound colorant, 0.02%; Food flavoring, 0.50%; The remainder is citric acid.
[0021] By formulating the above-mentioned specific components in the specified proportions, a compound seasoning is obtained. It has good usability and achieves a good seasoning effect. It solves the technical problem that in the existing seasonings for sweet foods, only single ingredients are added. Because the addition of single seasonings requires control of the proportion, the desired effect is sometimes not achieved during the addition process. The desired sweetness and oiliness are not achieved, and errors are easy to occur, resulting in the added seasonings not working.
[0022] A third embodiment of the present invention relates to a compound seasoning, comprising, by weight percentage: Palm oil, 10%; Modified starch, 8%; White sugar, 25%; Sorbitol solution, 5%; Whey protein powder, 3%; Whole milk powder, 8%; Cheese powder, 5%; Cocoa powder, 4%; Coca-Cola liquid, 5%; Fruit and vegetable powder, 1%; Cheese, 1%; Salt, 1%; Gellan gum, 0.3%; Microcrystalline cellulose, 2%; Mono- and diglyceride fatty acid esters, 0.3%; β-carotene, 0.01%; Potassium sorbate, 0.13%; Compound colorant, 0.02%; Food flavoring, 0.50%; Citric acid, 5%; The remainder is water, which is added according to the pH value to adjust the pH value of the compound seasoning to 4-6.
[0023] By formulating the above-mentioned specific components in the specified proportions, a compound seasoning is obtained. It has good usability and achieves a good seasoning effect. It solves the technical problem that in the existing seasonings for sweet foods, only single ingredients are added. Because the addition of single seasonings requires control of the proportion, the desired effect is sometimes not achieved during the addition process. The desired sweetness and oiliness are not achieved, and errors are easy to occur, resulting in the added seasonings not working.
[0024] The fourth embodiment of the present invention relates to a compound seasoning, comprising, by weight percentage: Soybean oil, 15%; Maltodextrose, 10%; Maltodextrin, 10%; Sorbitol solution, 5%; Malt syrup, 5%; Fruit syrup, 2%; Egg white protein powder, 2%; Skim milk powder, 8%; Whey powder, 5%; Coca-Cola liquid, 5%; Fruit and vegetable powder, 10%; Cheese, 3%; Salt, 1%; Pectin, 0.5%; Microcrystalline cellulose, 2%; Polyglycerol fatty acid esters, 0.3%; β-carotene, 0.01%; Potassium sorbate, 0.13%; Compound colorant, 0.02%; Food flavoring, 0.05%; Citric acid, 2%; The remainder is water, which is added according to the pH value to adjust the pH value of the compound seasoning to 4-6.
[0025] By formulating the above-mentioned specific components in the specified proportions, a compound seasoning is obtained. It has good usability and achieves a good seasoning effect. It solves the technical problem that in the existing seasonings for sweet foods, only single ingredients are added. Because the addition of single seasonings requires control of the proportion, the desired effect is sometimes not achieved during the addition process. The desired sweetness and oiliness are not achieved, and errors are easy to occur, resulting in the added seasonings not working.
[0026] The above-described embodiments of the present invention relate to a compound seasoning, which contains one or more of the following: white sugar, maltitol liquid, sorbitol liquid, malt syrup, and fruit syrup, in a mass percentage of 5%-50%.
[0027] The above-described embodiments of the present invention relate to a compound seasoning, which uses one or more of monoglyceride and diglyceride fatty acid esters and polyglyceride fatty acid esters, with a total amount not exceeding 0.6% by mass percentage.
[0028] The above-described embodiments of the present invention relate to a compound seasoning, wherein the maximum mass percentage of citric acid is 5%.
[0029] In the compound seasoning according to the second, third, and fourth embodiments of the present invention, the food flavoring used is milk flavoring or goat milk flavoring. This achieves the effect of flavoring with a milky aroma.
[0030] In the second, third, and fourth embodiments of the present invention, the compound colorant is caramel or plant-based cocoa pigment. This achieves the function of flavoring and coloring.
[0031] Those skilled in the art will understand that the above embodiments are specific examples of implementing the present invention, and in practical applications, various changes in form and detail may be made without departing from the spirit and scope of the present invention.
Claims
1. A compound seasoning, characterized in that, By weight percentage, including: Oils, 10-25%; Modified starch, 0-8%; White sugar, 0-25%; Maltodextrose, 0-10%; Maltodextrin, 0-10%; Maltitol solution, 0-22%; Sorbitol solution, 0-25%; Malt syrup, 0-30%; Fruit syrup, 0-30%; Whey protein powder, 0-3%; Egg white protein powder, 0-2%; Whole milk powder, 0-8%; Skim milk powder, 0-8%; Whey powder, 0-10%; Cheese powder, 0-5%; Cocoa powder, 0-4%; Cola liquid, 0-5%; Corn starch, 0-2%; Fruit and vegetable powder, 0-10%; Condensed milk, 0-10%; Add sugar to egg yolk mixture, 0-15%; Cheese, 0-6%; Salt, 0-1%; Gel gum, 0-0.3%; Xanthan gum, 0-0.3%; Carrageenan, 0-0.3%; Locust bean gum, 0-0.3%; Pectin, 0-0.5%; Microcrystalline cellulose, 0-2%; Mono- and diglyceride fatty acid esters, 0-0.3%; Polyglycerol fatty acid esters, 0-0.3%; β-carotene, 0-0.01%; Potassium sorbate, 0-0.13%; Compound colorant, 0-0.02%; Food flavorings, 0.05-0.50%; Citric acid, 0-5%; The remainder is water. Citric acid and water are added according to the pH value to adjust the pH value of the compound seasoning to 4-6.
2. The compound seasoning according to claim 1, characterized in that, The oil is selected from vegetable oil, animal oil, or mixtures thereof, preferably one or more of palm oil, coconut oil, soybean oil, and butter.
3. The compound seasoning according to claim 1, characterized in that, The components, expressed as a percentage by mass, include: Cream, 25%; Water, 28%; Modified starch, 8%; White sugar, 5%; Maltodextrose, 0.5%; Maltodextrin, 0.5%; Maltitol solution, 0.5%; Sorbitol solution, 1%; Malt syrup, 1%; Fruit syrup, 0.5%; Whey protein powder, 1%; Egg white protein powder, 0.5%; Whole milk powder, 4%; Skim milk powder, 3%; Whey powder, 2%; Cheese powder, 1%; Cocoa powder, 2%; Coca-Cola liquid, 1%; Corn starch, 1%; Fruit and vegetable powder, 0.5%; Condensed milk, 2%; Sweetened egg yolk mixture, 2%; Cheese, 2%; Table salt, 0.5%; Gellan gum, 0.3%; Xanthan gum, 0.3%; Carrageenan, 0.3%; Locust bean gum, 0.3%; Pectin, 0.5%; Microcrystalline cellulose, 2%; Mono- and diglyceride fatty acid esters, 0.3%; Polyglycerol fatty acid esters, 0.3%; β-carotene, 0.01%; Potassium sorbate, 0.13%; Compound colorant, 0.02%; Food flavoring, 0.50%; The remainder is citric acid.
4. The compound seasoning according to claim 1, characterized in that, The components, expressed as a percentage by mass, include: Palm oil, 10%; Modified starch, 8%; White sugar, 25%; Sorbitol solution, 5%; Whey protein powder, 3%; Whole milk powder, 8%; Cheese powder, 5%; Cocoa powder, 4%; Coca-Cola liquid, 5%; Fruit and vegetable powder, 1%; Cheese, 1%; Salt, 1%; Gellan gum, 0.3%; Microcrystalline cellulose, 2%; Mono- and diglyceride fatty acid esters, 0.3%; β-carotene, 0.01%; Potassium sorbate, 0.13%; Compound colorant, 0.02%; Food flavoring, 0.50%; Citric acid, 5%; The remainder is water, which is added according to the pH value to adjust the pH value of the compound seasoning to 4-6.
5. The compound seasoning according to claim 1, characterized in that, The components, expressed as a percentage by mass, include: Soybean oil, 15%; Maltodextrose, 10%; Maltodextrin, 10%; Sorbitol solution, 5%; Malt syrup, 5%; Fruit syrup, 2%; Egg white protein powder, 2%; Skim milk powder, 8%; Whey powder, 5%; Coca-Cola liquid, 5%; Fruit and vegetable powder, 10%; Cheese, 3%; Salt, 1%; Pectin, 0.5%; Microcrystalline cellulose, 2%; Polyglycerol fatty acid esters, 0.3%; β-carotene, 0.01%; Potassium sorbate, 0.13%; Compound colorant, 0.02%; Food flavoring, 0.05%; Citric acid, 2%; The remainder is water, which is added according to the pH value to adjust the pH value of the compound seasoning to 4-6.
6. The compound seasoning according to claim 1, characterized in that, The compound seasoning contains one or more of the following: white sugar, maltitol solution, sorbitol solution, malt syrup, and fruit syrup, in a mass percentage of 5%-50%.
7. The compound seasoning according to claim 1, characterized in that, One or more of the mono- and diglycerides and polyglycerides are selected, and the total amount used is no more than 0.6% by mass percentage.
8. The compound seasoning according to claim 4, characterized in that, The maximum mass percentage of the citric acid is 5%.
9. The compound seasoning according to claim 3, 4, or 5, characterized in that, The food flavoring is milk flavoring or goat milk flavoring.
10. The compound seasoning according to claim 3, 4, or 5, characterized in that, The compound colorant is caramel or plant-based cocoa pigment.