Astragalus-flavored composition containing yeast extract and soybean protein hydrolysate

Abstract

The invention relates to the technical field of condiments, in particular to an astragalus-flavored composition containing yeast extract and soybean protein hydrolysate. Comprising the following raw materials in parts by weight: 35-40 parts of table salt, 10-15 parts of yeast extract (YE), 13-17 parts of rice flour, 8-12 parts of starch, 10-14 parts of soybean protein hydrolysate, 3-5 parts of astragalus membranaceus powder, 1-3 parts of Chinese wolfberry fruit powder, 1-3 parts of red date powder and 0.5-1.5 parts of mulberry fruit powder. 5 '-inosinic acid in the yeast extract is used for reducing the perception of saponin substances in the astragalus membranaceus powder by occupying a taste system, so that the bitter taste is reduced; hydrophobic polypeptide in the soybean protein zymolyte is combined with saponin, so that the content of bitter substances is substantially reduced; the combination of astragalus membranaceus for tonifying qi, medlar for nourishing yin, red dates for replenishing blood and mulberry for nourishing liver and kidney conforms to the concept of tonifying qi and blood in traditional Chinese medicine, and is suitable for weak or sub-healthy people.

Description

Technical Field

[0001] The invention relates to the technical field of seasonings, in particular to an astragalus flavor composition containing yeast extract and soybean protein hydrolysate. Background Art

[0002] Astragalus can be used as a food seasoning. For example, using it in stewed meat can enhance the flavor and remove unpleasant smells. Furthermore, due to its unique aroma and flavor, it can also be used as a flavoring agent in certain foods, such as fresh Astragalus donkey-hide gelatin. While Astragalus is recognized in Traditional Chinese Medicine as a vital Qi-tonifying herb, its current use in condiments is limited to a single, limited-use seasoning.

[0003] In addition, astragalus contains a small amount of bitter substances, which are difficult to remove through processing, and is not widely accepted by the general public when used as a seasoning. Summary of the Invention

[0004] In view of the deficiencies of the prior art, the present invention provides an astragalus flavor composition containing yeast extract and soybean protein hydrolysate.

[0005] The technical solution is:

[0006] An astragalus flavor composition containing yeast extract and soybean protein hydrolysate comprises the following raw materials in parts by weight:

[0007] 35-40 parts of table salt, 10-15 parts of yeast extract (YE), 13-17 parts of rice flour, 8-12 parts of starch, 10-14 parts of soybean protein hydrolysate, 3-5 parts of astragalus powder, 1-3 parts of wolfberry powder, 1-3 parts of red date powder and 0.5-1.5 parts of mulberry powder.

[0008] Efficacy of each raw material:

[0009] Astragalus powder: a traditional Qi-tonifying herb containing polysaccharides and flavonoids that can enhance immunity, fight fatigue, and improve antioxidant capacity.

[0010] Goji Berry Powder: Rich in goji berry polysaccharides and beta-carotene, it supports the immune system, protects vision, and relieves oxidative stress.

[0011] Red date powder and mulberry powder: provide vitamin C, iron and anthocyanins, promote hematopoietic function (improve anemia) and anti-oxidation.

[0012] Yeast extract: contains B vitamins and nucleotides, which assist in energy metabolism and improve intestinal health.

[0013] Soybean protein hydrolysate: small molecule peptides are easily absorbed, can reduce the burden of digestion, and provide a source of amino acids.

[0014] Starch, rice flour: serve as carbohydrate base, providing energy.

[0015] The complex antioxidant ingredients of wolfberry, mulberry (anthocyanin), red dates (polyphenols) and astragalus can delay cellular oxidative damage.

[0016] The combination of astragalus (replenishing qi), wolfberry (nourishing yin), red dates (replenishing blood), and mulberry (nourishing the liver and kidneys) conforms to the traditional Chinese medicine concept of "dual replenishment of qi and blood" and is suitable for people with weak constitution or sub-health.

[0017] In a preferred embodiment, the ingredients include 38 parts of table salt, 14 parts of yeast extract (YE), 15 parts of rice flour, 10 parts of starch, 12 parts of soybean protein hydrolysate, 4 parts of astragalus powder, 2 parts of wolfberry powder, 2 parts of red date powder and 1 part of mulberry powder.

[0018] In a preferred embodiment, 1 portion of monk fruit powder is also included.

[0019] In addition, the present invention also provides a method for preparing an astragalus flavor composition containing yeast extract and soybean protein hydrolysate.

[0020] The technical solution is:

[0021] A method for preparing an astragalus flavor composition containing yeast extract and soybean protein hydrolysate comprises the following steps:

[0022] Step 1, weighing the formula amount of raw materials;

[0023] Step 2: Add deionized water (10-15 times the total weight of the raw materials), add soybean protein hydrolysate and astragalus powder, and stir at high speed;

[0024] Step 3: Add salt and stir at high speed;

[0025] Step 4: Add wolfberry powder, red date powder and mulberry powder and stir at high speed;

[0026] Step 5: Add rice flour and starch, stir at low speed, and obtain the astragalus flavor composition.

[0027] Specifically, the high-speed stirring speed is 1400-2000 r / min. High-speed stirring is conducive to full contact of the substances, thereby producing certain physical and chemical reactions.

[0028] Specifically, the high-speed stirring time is 3-5 minutes to avoid local high temperature caused by long-term mechanical action, which may cause denaturation of the active ingredients.

[0029] Specifically, the low-speed stirring speed is 50-150 r / min. Conventional stirring is performed to mix uniformly.

[0030] Specifically, the step five further includes a spray drying process to make the astragalus flavor composition into a powder. The powder is more convenient for storage and transportation.

[0031] In a preferred embodiment, the step 4 further comprises adding monk fruit powder. The mogroside in the monk fruit powder acts as a flavoring agent to reduce the bitter taste of astragalus.

[0032] The beneficial effects of the present invention are as follows: 5'-inosinic acid in yeast extract is used to reduce the perception of saponins in astragalus powder by occupying the taste system, thereby reducing bitterness; hydrophobic peptides in soybean protein hydrolysate are then combined with saponins to substantially reduce the content of bitter substances; the combination of astragalus to replenish qi, wolfberry to nourish yin, red dates to replenish blood, and mulberry to nourish the liver and kidneys conforms to the traditional Chinese medicine concept of "double replenishment of qi and blood" and is suitable for people with weak constitution or sub-health. DETAILED DESCRIPTION

[0033] The following is further explained in conjunction with specific implementation methods:

[0034] Table 1 Formulas of Examples and Comparative Examples

[0035]

[0036]

[0037] YE was purchased from Angel Yeast Co., Ltd. with a purity of ≥99%; soybean protein hydrolysate was purchased from Angel Yeast Co., Ltd. with a purity of ≥99%; the remaining raw materials were purchased from normal channels.

[0038] Example 1

[0039] Step 1, weighing the formula amount of raw materials;

[0040] Step 2: Add deionized water (10 times the total weight of the raw materials), add soybean protein hydrolysate and astragalus powder, and stir at a speed of 1400 rpm for 3 minutes;

[0041] Step 3: Add salt and stir at a speed of 1400 rpm for 3 minutes;

[0042] Step 4: Add wolfberry powder, red date powder and mulberry powder, and stir at a speed of 1400 r / min for 3 minutes;

[0043] Step 5: adding rice flour and starch, stirring evenly at 50 r / min, and spray drying to obtain a powdered astragalus flavor composition.

[0044] Example 2

[0045] Step 1, weighing the formula amount of raw materials;

[0046] Step 2: Add deionized water (12 times the total weight of the raw materials), add soybean protein hydrolysate and astragalus powder, and stir at a speed of 1700 rpm for 4 minutes;

[0047] Step 3: Add salt and stir at a speed of 1700 rpm for 4 minutes;

[0048] Step 4: Add wolfberry powder, red date powder and mulberry powder, and stir at a speed of 1700 r / min for 4 minutes;

[0049] Step 5: adding rice flour and starch, stirring evenly at 100 r / min, and spray drying to obtain a powdered astragalus flavor composition.

[0050] Example 3

[0051] Step 1, weighing the formula amount of raw materials;

[0052] Step 2: Add deionized water (15 times the total weight of the raw materials), add soybean protein hydrolysate and astragalus powder, and stir at a speed of 2000 rpm for 5 minutes;

[0053] Step 3: Add salt and stir at a speed of 2000 r / min for 5 minutes;

[0054] Step 4: Add wolfberry powder, red date powder and mulberry powder, and stir at a speed of 2000 r / min for 5 minutes;

[0055] Step 5: adding rice flour and starch, stirring evenly at 150 r / min, and spray drying to obtain a powdered astragalus flavor composition.

[0056] Comparative Example 1

[0057] Step 1, weighing the formula amount of raw materials;

[0058] Step 2: Add deionized water 10 times the total weight of the raw materials, add the raw materials, and stir at a speed of 1400 rpm for 3 minutes;

[0059] Step 3: stirring evenly at 50 r / min, and spray drying to obtain a powdered astragalus flavor composition.

[0060] Comparative Example 2

[0061] The only difference from Example 1 is the different amounts of raw materials.

[0062] Bitterness detection

[0063] To verify that the composition obtained in the present invention effectively reduces the bitterness of Astragalus, an electronic tongue was used to test the bitterness of Examples 1-3 and Comparative Examples 1-2. Using Reference Solution as the reference solution, the sensor was placed in the reference solution and returned to zero for 30 seconds before the samples were taste tested. The test lasted 30 seconds, followed by a 3-second rinse with the reference solution. Each sample was repeated four times, with the last three results used as the average. The results are shown in Table 2.

[0064] Table 2 Bitterness detection

[0065] sample Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Bitterness 2.31 2.29 2.33 3.33 4.12

[0066] From the comparison of Comparative Example 2, it can be seen that the bitterness of the present invention is reduced by a specific ratio, and from the comparison of Comparative Example 1, it can be seen that the bitterness of the present invention is further reduced by a specific preparation process.

[0067] The above embodiments and descriptions are only for explaining the principles and best embodiments of the present invention. Without departing from the spirit and scope of the present invention, the present invention may be subject to various changes and improvements, which shall fall within the scope of the invention to be protected.

Claims

1. An astragalus flavor composition containing yeast extract and soybean protein hydrolysate, characterized in that: The composition comprises the following raw materials in parts by weight: 35-40 parts of table salt, 10-15 parts of yeast extract, 13-17 parts of rice flour, 8-12 parts of starch, 10-14 parts of soybean protein hydrolysate, 3-5 parts of astragalus powder, 1-3 parts of wolfberry powder, 1-3 parts of red date powder and 0.5-1.5 parts of mulberry powder.

2. The astragalus flavor composition according to claim 1, characterized in that: The present invention comprises 38 parts of table salt, 14 parts of yeast extract, 15 parts of rice flour, 10 parts of starch, 12 parts of soybean protein hydrolysate, 4 parts of astragalus powder, 2 parts of wolfberry powder, 2 parts of red date powder and 1 part of mulberry powder.

3. The astragalus flavor composition according to claim 1, wherein: Also includes 1 portion of monk fruit powder.

4. A method for preparing the astragalus flavor composition containing yeast extract and soybean protein hydrolysate according to claim 1, characterized in that: The following steps are involved: Step 1, weighing the formula amount of raw materials; Step 2: Add deionized water (10-15 times the total weight of the raw materials), add soybean protein hydrolysate and astragalus powder, and stir at high speed; Step 3: Add salt and stir at high speed; Step 4: Add wolfberry powder, red date powder and mulberry powder and stir at high speed; Step 5: adding rice flour and starch, stirring at a low speed to obtain an astragalus flavor composition.

5. The preparation method according to claim 4, characterized in that: The high-speed stirring speed is 1400-2000 r / min.

6. The preparation method according to claim 4, wherein: The high-speed stirring time is 3-5 minutes.

7. The preparation method according to claim 4, characterized in that: The low-speed stirring rotation speed is 50-150 r / min.

8. The preparation method according to claim 4, characterized in that: The step five further comprises a spray drying process to make the astragalus flavor composition into a powder.

9. The preparation method according to claim 4, characterized in that: The step 4 further comprises adding monk fruit powder.

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