Fresh shrimp-flavored instant noodle seasoning powder and making method thereof

Abstract

The invention relates to a making method of a food seasoning, and discloses fresh shrimp-flavor instant noodle seasoning powder and a preparation method thereof. The seasoning powder is prepared from 75 to 90 percent of a mixture of a shrimp shell extract and a seaweed extract, 3 to 10 percent of monosodium glutamate, 6 to 15 percent of table salt, 0.2 to 0.5 percent of chilli powder, 0.3 to 0.6 percent of pepper powder, 0.2 to 0.5 percent of ginger powder and 0.2 to 0.5 percent of green onion powder. In the fresh shrimp-flavor instant noodle seasoning powder, shrimp shell is taken as a raw material, so that the cost is low; a carrier of a co-immobilized enzyme is prepared from seaweed as a raw material, and can be used as a composition of the seasoning powder, so that no additional antioxidant needs to be added; through a co-immobilized enzyme method, the protein hydrolysis efficiency is increased, and the process requirements are lowered; enzyme deactivation is performed through Maillard reaction, and meanwhile the product has a better flavor. The making method has the advantages of low process requirements, simple process, low raw material cost, mellow flavor and comprehensive nutrition, and is suitable for industrialization.

Description

technical field

[0001] The invention relates to a preparation method of food seasoning, in particular to a fresh shrimp-flavored instant noodle seasoning powder and a preparation method thereof. Background technique

[0002] Since the innovation and revolution of Momofuku Ando in Japan in 1958, the noodle making process has achieved rapid development after the realization of convenience and fast food and the formation of an industrialized production process. Instant noodles have achieved rapid development due to the characteristics of the times such as quickness, convenience, delicacy, and low price, and have become the second largest staple food product in the world after bread. At present, the global sales volume of instant noodles is 100 billion packs, of which my country accounts for 44.6%, becoming the most important consumer market. But all existing instant noodle seasonings have the defects of single taste and few nutritional components, especially the instant noodle...

Examples

Embodiment 1

[0040] Wash the fresh shrimp shells, crush the shrimp shells with a pulverizer to obtain 5-15 mesh shrimp shell crushed materials, mix the shrimp shell crushed materials with water at a weight ratio of 1:1, add them to the enzymatic hydrolysis tank, and stir , heat up to 45°C, adjust the pH of the liquid in the enzymolysis tank to 6, add seaweed extract 0.3 times the weight of crushed shrimp shells to co-immobilize protease, alkaline protease, neutral protease and papain in a weight ratio of 4 : 2:1, under the condition of stirring, hydrolyze for 2 hours, and the hydrolysis temperature is controlled at 40°C to obtain an enzymolyzed solution. The mass fraction of 20.0% reducing sugar, 5.0% amino acid, 6.0% edible oil, 0.6% Vitamin C, stirred and dissolved, heated to 100°C, reacted for 0.5h, cooled to room temperature after the reaction, dried in vacuum until solid, ground and crushed into powder to obtain a mixture of shrimp shell extract and seaweed extract. The monosodium glu...

Embodiment 2

[0049] Wash the fresh shrimp shells, crush the shrimp shells with a pulverizer to obtain 5-15 mesh crushed shrimp shells, mix the crushed shrimp shells with water at a weight ratio of 1.5, add them to the enzymatic hydrolysis tank, stir, and heat Raise the temperature to 50°C, adjust the pH of the liquid in the enzymolysis tank to 8, add seaweed extract 0.5 times the weight of crushed shrimp shells to co-immobilize protease, alkaline protease, neutral protease and papain at a weight ratio of 4:2 : 1. Under the condition of stirring, hydrolyze for 6 hours, and the hydrolysis temperature is controlled at 50°C to obtain an enzymolyzed solution. According to the mass fraction, directly add 1.0% reducing sugar, 0.2% amino acid, 0.2% edible oil, and 0.2% vitamin to the enzymolyzed solution Group B, stirred and dissolved, heated to 130°C, reacted for 5 hours, cooled to room temperature after the reaction, obtained Maillard reaction solution of shrimp shell extract, dried in vacuum unt...

Embodiment 3

[0058] Wash the fresh shrimp shells, crush the shrimp shells with a grinder to obtain 5-15 mesh crushed shrimp shells, mix the crushed shrimp shells with water at a weight ratio of 1.3, add them to the enzymatic hydrolysis tank, stir, and heat Raise the temperature to 45°C, adjust the pH of the liquid in the enzymolysis tank to 7, add seaweed extract 0.4 times the weight of crushed shrimp shells to co-immobilize protease, alkaline protease, neutral protease and papain at a weight ratio of 4:2 : 1. Under the condition of stirring, hydrolyze for 4 hours, and the hydrolysis temperature is controlled at 45°C to obtain an enzymolyzed solution. According to the mass fraction, directly add 10.0% reducing sugar, 3% amino acid, 3% edible oil, and 0.2% vitamin to the enzymolyzed solution C and 0.2% vitamin B group, stirred and dissolved, heated to 120°C, reacted for 3 hours, cooled to room temperature after the reaction, obtained Maillard reaction solution of shrimp shell extract, dried ...

technical field

[0001] The invention relates to a preparation method of food seasoning, in particular to a fresh shrimp-flavored instant noodle seasoning powder and a preparation method thereof. Background technique

[0002] Since the innovation and revolution of Momofuku Ando in Japan in 1958, the noodle making process has achieved rapid development after the realization of convenience and fast food and the formation of an industrialized production process. Instant noodles have achieved rapid development due to the characteristics of the times such as quickness, convenience, delicacy, and low price, and have become the second largest staple food product in the world after bread. At present, the global sales volume of instant noodles is 100 billion packs, of which my country accounts for 44.6%, becoming the most important consumer market. But all existing instant noodle seasonings have the defects of single taste and few nutritional components, especially the instant noodle...

Examples

Embodiment 1

[0040] Wash the fresh shrimp shells, crush the shrimp shells with a pulverizer to obtain 5-15 mesh shrimp shell crushed materials, mix the shrimp shell crushed materials with water at a weight ratio of 1:1, add them to the enzymatic hydrolysis tank, and stir , heat up to 45°C, adjust the pH of the liquid in the enzymolysis tank to 6, add seaweed extract 0.3 times the weight of crushed shrimp shells to co-immobilize protease, alkaline protease, neutral protease and papain in a weight ratio of 4 : 2:1, under the condition of stirring, hydrolyze for 2 hours, and the hydrolysis temperature is controlled at 40°C to obtain an enzymolyzed solution. The mass fraction of 20.0% reducing sugar, 5.0% amino acid, 6.0% edible oil, 0.6% Vitamin C, stirred and dissolved, heated to 100°C, reacted for 0.5h, cooled to room temperature after the reaction, dried in vacuum until solid, ground and crushed into powder to obtain a mixture of shrimp shell extract and seaweed extract. The monosodium glu...

Embodiment 2

[0049] Wash the fresh shrimp shells, crush the shrimp shells with a pulverizer to obtain 5-15 mesh crushed shrimp shells, mix the crushed shrimp shells with water at a weight ratio of 1.5, add them to the enzymatic hydrolysis tank, stir, and heat Raise the temperature to 50°C, adjust the pH of the liquid in the enzymolysis tank to 8, add seaweed extract 0.5 times the weight of crushed shrimp shells to co-immobilize protease, alkaline protease, neutral protease and papain at a weight ratio of 4:2 : 1. Under the condition of stirring, hydrolyze for 6 hours, and the hydrolysis temperature is controlled at 50°C to obtain an enzymolyzed solution. According to the mass fraction, directly add 1.0% reducing sugar, 0.2% amino acid, 0.2% edible oil, and 0.2% vitamin to the enzymolyzed solution Group B, stirred and dissolved, heated to 130°C, reacted for 5 hours, cooled to room temperature after the reaction, obtained Maillard reaction solution of shrimp shell extract, dried in vacuum unt...

Embodiment 3

[0058] Wash the fresh shrimp shells, crush the shrimp shells with a grinder to obtain 5-15 mesh crushed shrimp shells, mix the crushed shrimp shells with water at a weight ratio of 1.3, add them to the enzymatic hydrolysis tank, stir, and heat Raise the temperature to 45°C, adjust the pH of the liquid in the enzymolysis tank to 7, add seaweed extract 0.4 times the weight of crushed shrimp shells to co-immobilize protease, alkaline protease, neutral protease and papain at a weight ratio of 4:2 : 1. Under the condition of stirring, hydrolyze for 4 hours, and the hydrolysis temperature is controlled at 45°C to obtain an enzymolyzed solution. According to the mass fraction, directly add 10.0% reducing sugar, 3% amino acid, 3% edible oil, and 0.2% vitamin to the enzymolyzed solution C and 0.2% vitamin B group, stirred and dissolved, heated to 120°C, reacted for 3 hours, cooled to room temperature after the reaction, obtained Maillard reaction solution of shrimp shell extract, dried ...