Preparation method of nitraria tangutorum fresh and salty compound seasoning

Abstract

According to the preparation method, nitraria tangutorum, edible salt, mushroom powder, sesame and the like are used as raw materials, and the fresh and salty compound seasoning is developed and obtained through the processes of raw material pretreatment, mixing and blending, extrusion screening, drying screening and the like in combination with the modern flavor blending technology. By optimizing the proportion of natural umami substances such as pleurotus eryngii and lentinus edodes, the effect of increasing freshness is achieved, the dosage of sodium salt can be reduced, and the flavor stability of the product and the feasibility of industrial mass production are ensured. The final product has rich-level fresh and salty taste, is suitable for a plurality of application scenes such as household cooking and food processing, and provides a healthier and more natural novel seasoning choice for consumers.

Description

Technical Field

[0001] This invention relates to the field of condiment processing technology, and in particular to a method for preparing compound condiments using white thorn fruit and the like as base materials. Background Technology

[0002] With the popularization of healthy eating concepts and the increasing demand from consumers for diverse flavors, traditional high-sodium seasonings can no longer meet the needs of modern healthy diets. White thorn, as a salt-tolerant plant, is rich in natural organic acids and unique flavor compounds, providing a high-quality raw material foundation for the development of low-sodium healthy seasonings. Meanwhile, mushroom powder is naturally rich in umami substances, effectively enhancing the flavor profile of products. However, current seasonings fail to utilize some of the beneficial properties of these raw materials. Furthermore, the current seasoning market suffers from severe product homogenization and excessive artificial additives, resulting in existing seasonings failing to adequately meet the diverse needs of consumers. Therefore, developing new compound seasonings that combine natural health attributes with innovative flavors has significant market value and practical importance. Summary of the Invention

[0003] This invention addresses the problems existing in the prior art by providing a method for preparing a white thorn umami-salty compound seasoning. This method optimizes the proportion of natural umami substances such as king oyster mushrooms and shiitake mushrooms to achieve an umami-enhancing effect, ensures the stability of the product's flavor and the feasibility of industrial mass production, and produces a product with a rich and layered umami and salty taste. It is suitable for various application scenarios such as home cooking and food processing.

[0004] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: a method for preparing a white thorn savory-salty compound seasoning, using white thorn fruit powder, edible salt, mushroom powder and sesame as the main raw materials, and proceeding according to the following process. 1) Raw material preparation: Crush each raw material and sieve it to the required fineness; 2) Mixing and blending: Add an appropriate amount of water to the crushed material and stir evenly to form a wet material; 3) Extrusion and sieving: The wet material is kneaded into a ball shape and then extruded through a sieve to form strip-shaped wet granules; 4) Drying and sieving: Drying is carried out using hot air in an oven; 5) After drying, the white thorn umami and salty compound seasoning is obtained, which can be packaged after sterilization; By mass fraction, white thorn fruit powder accounts for 4-6%, mushroom powder 30-50%, sesame powder 2-4%, and the remainder is salt. The mushroom powder is a compound of cordyceps flower powder, king oyster mushroom powder, lion's mane mushroom powder and shiitake mushroom powder.

[0005] As a preferred option, the mass percentages of Cordyceps flower powder, king oyster mushroom powder, lion's mane mushroom powder, and shiitake mushroom powder used in the compounding of mushroom powder are 9-15%, 9-15%, 6-12%, and 6-12%, respectively.

[0006] Preferably, the drying temperature in step 4) is 58-62℃.

[0007] Preferably, the edible salt is non-iodized powdered salt.

[0008] Furthermore, the ingredients also include trace amounts of spices, consisting of ginger, garlic, and Sichuan peppercorns, with the spice content not exceeding 1% of the total ingredients.

[0009] This invention utilizes white thorn fruit powder, king oyster mushroom powder, and shiitake mushroom powder as main raw materials, combined with modern flavor blending technology, to develop a savory-salty compound seasoning. By optimizing the proportions of natural umami substances from king oyster mushrooms and shiitake mushrooms, the umami effect is enhanced, reducing the amount of sodium salt used and ensuring product flavor stability and industrial-scale production feasibility. The final product possesses a rich and layered savory-salty flavor, suitable for various applications such as home cooking and food processing, providing consumers with a healthier and more natural new seasoning option. Detailed Implementation

[0010] The following is a further explanation with reference to specific implementation methods: The present invention discloses a method for preparing a white thorn savory-salty compound seasoning, using white thorn fruit powder, edible salt, mushroom powder, and sesame seeds as main raw materials, and proceeding according to the following process. 1) Raw material preparation: Crush each raw material and sieve it to the required fineness; 2) Mixing and blending: Add an appropriate amount of water to the crushed material and stir evenly to form a wet material; 3) Extrusion and sieving: The wet material is kneaded into a ball shape and then extruded through a sieve to form strip-shaped wet granules; 4) Drying and sieving: Drying is carried out using hot air in an oven at a temperature of 58-62℃, for example, 60℃; 5) After drying, the white thorn umami and salty compound seasoning is obtained, which can be packaged after sterilization; The mushroom powder is a blend of cordyceps flower powder, king oyster mushroom powder, lion's mane mushroom powder, and shiitake mushroom powder.

[0011] The edible salt can be non-iodized powdered salt from Qinghai Salt Industry Co., Ltd. The raw materials may also include trace amounts of spices, consisting of ginger, garlic, and Sichuan peppercorns, with the spice content not exceeding 1% (by mass) of the total raw materials.

[0012] The following specific examples illustrate how a single-factor sensory evaluation was used to screen the optimal addition amounts of four types of mushroom powder. Cordyceps pollen, king oyster mushroom powder, lion's mane mushroom powder, and shiitake mushroom powder were added to a base food carrier (edible salt) at proportions of 3%, 6%, 9%, and 12%, respectively, to prepare multiple samples. Multiple evaluators conducted blind tests evaluating color, aroma, taste, texture, and particle shape to determine the optimal addition amount for each mushroom powder. Subsequently, orthogonal compounding experiments were conducted based on the single-factor (sensory data results) results, yielding the following examples: Example 1 Add 9% king oyster mushroom powder, 9% cordyceps flower powder, 6% lion's mane mushroom powder, 6% shiitake mushroom powder, 5% white thorn fruit powder, and 3% sesame seeds. The remainder is edible salt. A trace amount of spices made from ginger, garlic, and Sichuan peppercorns (crushed and added) can also be added. Mix, blend, and extrude to form a white thorn umami-salty compound seasoning. Sterilize and package. Evaluation results are shown in Table 1 below: Example 2 Add 9% king oyster mushroom powder, 12% cordyceps flower powder, 9% lion's mane mushroom powder, 9% shiitake mushroom powder, 5% white thorn fruit powder, and 3% sesame seeds, with the remainder being edible salt. Mix, blend, extrude, and shape to obtain a white thorn umami-salty compound seasoning. Sterilize and package. The evaluation results are shown in Table 2 below: Example 3 Add 9% king oyster mushroom, 15% cordyceps flower, 12% lion's mane mushroom, 12% shiitake mushroom, 5% white thorn, and 3% sesame seeds, with the remainder being edible salt. Mix, blend, extrude, and shape to obtain a white thorn umami-salty compound seasoning. Sterilize and package. The evaluation results are shown in Table 3 below: Example 4 Add 12% king oyster mushroom powder, 9% cordyceps flower powder, 9% lion's mane mushroom powder, 12% shiitake mushroom powder, 5% white thorn fruit powder, and 3% sesame seeds, with the remainder being edible salt. Mix, blend, extrude, and shape to obtain a white thorn umami-salty compound seasoning. Sterilize and package. The evaluation results are shown in Table 4 below: Example 5 Add 12% king oyster mushroom powder, 12% cordyceps flower powder, 12% lion's mane mushroom powder, 6% shiitake mushroom powder, 5% white thorn fruit powder, and 3% sesame seeds, with the remainder being edible salt. Mix, blend, extrude, and shape to obtain a white thorn umami-salty compound seasoning. Sterilize and package. The evaluation results are shown in Table 5 below: Example 6 Add 12g of king oyster mushroom powder, 15% of cordyceps flower powder, 6% of lion's mane mushroom powder, 9% of shiitake mushroom powder, 5% of white thorn fruit powder, and 3% of sesame seeds, with the remainder being edible salt. Mix, blend, extrude, and shape to obtain a white thorn umami-salty compound seasoning. Sterilize and package. The evaluation results are shown in Table 6 below: Example 7 Add 15% king oyster mushroom powder, 9% cordyceps flower powder, 12% lion's mane mushroom powder, 9% shiitake mushroom powder, 5% white thorn fruit powder, and 3% sesame seeds, with the remainder being edible salt. Mix, blend, extrude, and shape to obtain a white thorn umami-salty compound seasoning. Sterilize and package. The evaluation results are shown in Table 7 below: Example 8 Add 15% king oyster mushroom powder, 12% cordyceps flower powder, 6% lion's mane mushroom powder, 12% shiitake mushroom powder, 5% white thorn fruit powder, and 3% sesame seeds, with the remainder being edible salt. Mix, blend, extrude, and shape to obtain a white thorn umami-salty compound seasoning. Sterilize and package. The evaluation results are shown in Table 8 below: Example 9 Add 15% king oyster mushroom powder, 15% cordyceps flower powder, 9% lion's mane mushroom powder, 6% shiitake mushroom powder, 5% white thorn fruit powder, and 3% sesame seeds, with the remainder being edible salt. Mix, blend, extrude, and shape to obtain a white thorn umami-salty compound seasoning. Sterilize and package. The evaluation results are shown in Table 9 below: Shiitake mushrooms are a nutritious edible fungus, rich in protein, dietary fiber, B vitamins and vitamin D, as well as various minerals. They have health benefits such as enhancing immunity, anti-oxidation, and regulating blood lipids. Hericium erinaceus (monkey head mushroom) is a valuable edible and medicinal fungus, named for its resemblance to a monkey's head. Rich in protein, polysaccharides, and various amino acids, it is believed to nourish and protect the stomach (repairing the gastric mucosa), enhance immunity, provide antioxidant benefits, and regulate blood lipids. It is commonly used in soups, stir-fries, or porridge. Suitable for those with stomach ailments and those seeking health maintenance. Although cordyceps flower is not the traditional cordyceps sinensis, it is rich in cordycepin, polysaccharides, proteins, and various amino acids, and has the effects of enhancing immunity, anti-oxidation, regulating the respiratory system, and anti-fatigue. It is often used in stews, and has a smooth texture and golden color. King oyster mushrooms are a type of edible fungus with thick, fleshy flesh and a texture similar to abalone. They are named for their almond-like aroma. They are rich in protein, dietary fiber, and various minerals (such as potassium and zinc), and are low in fat and calories. They offer benefits such as boosting immunity and promoting digestion. Nitraria tangutorum is a perennial shrub belonging to the genus Nitraria in the family Zygophyllaceae. It is mainly distributed in arid and semi-arid regions of Northwest and North China, and has extremely strong drought and salt tolerance. Its fruit is oval, turning dark red or purplish-black when ripe, with a sweet and sour taste. It is rich in vitamin C, flavonoids, amino acids, and various minerals, and is often used in traditional medicine to treat indigestion and enhance immunity. White sesame seeds are rich in unsaturated fatty acids (linoleic acid, oleic acid), lignan antioxidants (such as sesamin and sesamol), and minerals such as calcium, magnesium, and phosphorus. After being roasted at low temperature, their unique nutty sweetness (mainly derived from pyrazines generated by the Maillard reaction) can significantly enhance the flavor profile of food, and their flavor contribution in compound seasonings can be optimized by adjusting the amount added.

[0013] Meanwhile, the white thorn umami-salty compound seasoning prepared by this invention complies with the relevant provisions of the national standard GB 31644-2018 "Fixed Standard for Food Safety Compound Seasonings". For details, please refer to the test report with the number "YC-2025-458-1571" issued by Qinghai Yunchi Testing Technology Co., Ltd. on June 23, 2025.

[0014] The comparison data between the scheme of Embodiment 3 of the present invention and the original salt are shown in Table 10 below: As shown in Table 10, the white thorn umami-salty compound seasoning prepared by this invention has a significant flavor-enhancing effect.

[0015] The present invention has been described in detail above. The above description is only a preferred embodiment of the present invention and should not be construed as limiting the scope of the present invention. All equivalent changes and modifications made in accordance with the scope of this application should still fall within the scope of the present invention.

Claims

1. A method for preparing a savory and salty compound seasoning from white thorn, characterized in that: Using white thorn fruit powder, edible salt, mushroom powder, and sesame seeds as the main ingredients, the process is as follows. 1) Raw material preparation: Crush each raw material and sieve it to the required fineness; 2) Mixing and blending: Add an appropriate amount of water to the crushed material and stir evenly to form a wet material; 3) Extrusion and sieving: The wet material is kneaded into a ball shape and then extruded through a sieve to form strip-shaped wet granules; 4) Drying and sieving: Drying is carried out using hot air in an oven; 5) After drying, the white thorn umami and salty compound seasoning is obtained, which can be packaged after sterilization; By mass fraction, white thorn fruit powder accounts for 4-6%, mushroom powder 30-50%, sesame powder 2-4%, and the remainder is salt. The mushroom powder is a compound of cordyceps flower powder, king oyster mushroom powder, lion's mane mushroom powder and shiitake mushroom powder.

2. The preparation method of the white thorn umami-salty compound seasoning according to claim 1, characterized in that: The mass percentages of cordyceps flower powder, king oyster mushroom powder, lion's mane mushroom powder, and shiitake mushroom powder used in the compounding of mushroom powder are 9-15%, 9-15%, 6-12%, and 6-12%, respectively.

3. The preparation method of the white thorn umami-salty compound seasoning according to claim 2, characterized in that: The drying temperature for step 4) is 58-62℃.

4. The method for preparing the white thorn umami-salty compound seasoning according to claim 1, characterized in that: The edible salt used is non-iodized powdered salt.

5. The method for preparing the white thorn umami-salty compound seasoning according to claim 1, characterized in that: The ingredients also include trace amounts of spices, which consist of ginger, garlic, and Sichuan peppercorns. The spice content does not exceed 1% of the total ingredients.

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