High-stability compound seasoning and preparation method thereof
The high-stability compound seasoning preparation method, which uses precise particle size matching and moisture control, solves the problem of clumping in powdered seasonings, ensuring fluidity and flavor, reducing costs, and is suitable for home cooking, food processing and other scenarios.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-31
- Publication Date
- 2026-04-10
AI Technical Summary
Powdered compound seasonings are prone to clumping during transportation, warehousing, and daily use, which affects product flowability, appearance, and eating experience. Existing anti-caking solutions use chemical anti-caking agents, which alter the flavor and are costly.
By combining crystalline raw materials, dehydrated vegetables, and natural compound anti-caking agents, and through precise particle size matching and moisture control, combined with a secondary low-temperature freeze-drying and microwave drying process, a highly stable compound seasoning is formed, avoiding particle agglomeration and moisture migration. Natural compound anti-caking agents made of corn starch, maltodextrin, and plant fiber are used to replace chemical anti-caking agents.
It achieves excellent flowability and natural flavor in extreme environments, reduces production costs, enhances market competitiveness, and is suitable for multiple food scenarios.
Smart Images
Figure CN121817445A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of seasoning technology, and more specifically, to a highly stable compound seasoning and its preparation method. Background Technology
[0002] Due to the complexity of the raw material system, powdered compound seasonings are prone to clumping during transportation, warehousing, and daily use, which seriously affects the product's flowability, appearance, and eating experience.
[0003] Research indicates that the core causes of clumping include three aspects: First, the uneven particle size distribution of raw materials, with smaller particles having a larger specific surface area, significantly increases their moisture absorption rate upon contact with air, and the gaps between larger particles are easily filled by smaller particles, leading to particle densification and agglomeration; second, significant differences in the moisture content of raw materials, especially the high residual moisture content of dehydrated vegetables, which is generally 5%-8% in the industry, makes them prone to moisture migration under temperature changes or in enclosed environments, becoming a "bridge" for particle adhesion; third, existing anti-caking solutions mostly use chemical anti-caking agents such as silica, which can improve flowability but easily introduce a slight mineral taste, altering the inherent flavor of the product, and the raw material cost is high, which is not conducive to improving the product's market competitiveness.
[0004] No effective solutions have yet been proposed to address the problems in the relevant technologies. Summary of the Invention
[0005] In view of the problems in the related technologies, the present invention proposes a highly stable compound seasoning and its preparation method to overcome the above-mentioned technical problems existing in the existing related technologies.
[0006] The technical solution of this invention is implemented as follows: One aspect of the present invention: A highly stable compound seasoning, by weight percentage, comprises: 40%-65% crystalline raw materials, 5%-15% dehydrated vegetables, and 3%-5% natural compound anti-caking agent, wherein; The crystalline raw materials include: 15%-30% salt, 5%-15% monosodium glutamate, and 10%-20% white sugar; The natural composite anti-caking agent is composed of corn starch, maltodextrin, and plant fiber in a mass ratio of 3:2:1. The crystalline raw material is 100-120 mesh, the dehydrated vegetables are 80-100 mesh, and each component of the natural composite anti-caking agent is 100-120 mesh, with a particle size distribution range of ≤20 mesh. The residual moisture content of the crystalline raw material is ≤2%, the residual moisture content of the dehydrated vegetables is ≤3%, and the residual moisture content of the natural composite anti-caking agent is ≤2%.
[0007] The dehydrated vegetables include one or more combinations of dehydrated onions, dehydrated garlic, dehydrated carrots, and dehydrated shiitake mushrooms.
[0008] Another aspect of the present invention: A method for preparing a highly stable compound seasoning, used in the preparation of the aforementioned highly stable compound seasoning, includes the following steps: Step S1: Weigh the crystalline raw materials, dehydrated vegetables, and natural compound anti-caking agent components in advance; use an air classifier to classify each raw material separately and screen out particles that meet the particle size range; wherein, the crystalline raw materials are screened to 100-120 mesh, the dehydrated vegetables to 80-100 mesh, and the corn starch, maltodextrin, and plant fiber to 100-120 mesh. Step S2 involves standardizing the moisture content of the raw materials, including: dehydrated vegetables are processed using a two-stage low-temperature freeze-drying and microwave drying composite process to control residual moisture content ≤3%; corn starch is processed using a vacuum dehumidification and low-temperature storage process to control moisture content ≤2%, and is then mixed with maltodextrin and plant fiber and stored in an environment of 15℃~20℃ and relative humidity ≤40%; crystalline raw materials are controlled to have residual moisture content ≤2%. Step S3: Using the crystalline raw material as a substrate bed in a mixing tank, a natural composite anti-caking agent and dehydrated vegetables are sequentially mixed as targeted feed to achieve uniform mixing. Step S4: The mixed materials are subjected to multi-level testing, and the qualified materials are cooled to 20℃~25℃, then metered, packaged, and stored in the warehouse.
[0009] The process of screening out particles that conform to the particle size range includes: calibrating the particle size to be concentrated within a set range, with no impurity particles exceeding the range, and then re-grading the unqualified particles after secondary crushing, wherein the calibrated particle size distribution span is ≤20 mesh.
[0010] The dehydrated vegetables are produced using a two-stage low-temperature freeze-drying and microwave drying composite process, which includes the following steps: For the first freeze-drying, the dehydrated vegetables are placed in a freeze dryer and freeze-dried for 4-6 hours at -30℃ to -25℃ and a vacuum of 10-20Pa to quickly remove free water. Microwave drying is performed by placing the freeze-dried vegetables into a microwave drying device and drying them at 40℃~50℃ and microwave power 300-500W for 1-2 hours, ultimately controlling the residual moisture content to ≤3%.
[0011] The corn starch is stored using a vacuum dehumidification and low-temperature process, which includes the following steps: placing the corn starch in a vacuum dehumidifier and treating it for 2-3 hours at 25℃~30℃ and a vacuum degree of 50-100Pa, while controlling the moisture content to ≤2%.
[0012] The residual moisture content of the crystalline raw materials is controlled to be ≤2%, which includes: testing the moisture content of salt, monosodium glutamate, and white sugar; if the residual moisture content is >2%, low-temperature hot air drying is used at a temperature of 40℃~50℃ and a wind speed of 1-2m / s until the moisture content is ≤2%; and the dried materials are immediately sealed and stored.
[0013] The method of using a mixing tank to mix crystalline raw materials as a substrate bed, and then sequentially mixing a natural composite anti-caking agent and dehydrated vegetables as targeted feed, includes the following steps: S301: After unpacking the crystalline raw materials with the required particle size, pour them into a vibrating screen with a screen mesh number matching the particle size of the raw materials. After removing impurities, the materials are conveyed to a mixing tank by pneumatic conveying. Start the mixing tank and stir at a speed of 60-80 r / min for 5-10 min to form a stable and uniformly distributed substrate bed. S302, the pretreated natural composite anti-caking agent is pneumatically conveyed to the mixing tank. After removing metal foreign objects by a magnetic rod, it is stirred at a speed of 60-80 r / min for 8-12 min to ensure that the anti-caking agent is evenly dispersed in the substrate bed and forms an anti-caking protective layer. S303: The pre-treated dehydrated vegetables are pneumatically conveyed to the mixing tank. After removing metal foreign objects with a magnetic rod, they are stirred at a speed of 60-80 r / min for 3-5 min.
[0014] The process involves performing multi-level testing on the mixed materials, including metal impurity testing and physicochemical index testing.
[0015] The beneficial effects of this invention are: 1. This invention precisely matches the characteristics and particle size range of raw materials, sets particle size ranges based on the differences in physical properties between crystalline raw materials and dehydrated vegetables, and strictly controls the uniformity of particle size distribution of all raw materials. This avoids densification and agglomeration caused by small particles filling the gaps between large particles from a physical structure perspective. Combined with the secondary low-temperature freeze-drying and microwave drying composite process of dehydrated vegetables and the standardized pretreatment of moisture in crystalline raw materials and anti-caking agents, this invention reduces the core cause of particle adhesion caused by moisture migration at its source. At the same time, through the mixing process of substrate bed and targeted feeding, each raw material is integrated into the system under optimal conditions, further suppressing the risk of particle agglomeration and moisture seepage. This ensures that the product maintains excellent fluidity during long-term storage and under extreme environments, completely solving the industry pain point of easy clumping in traditional compound seasonings. Meanwhile, this compound seasoning uses only three core ingredients: crystalline raw materials, dehydrated vegetables, and a natural compound anti-caking agent. There are no redundant auxiliary ingredients, which preserves the basic flavor of salt and monosodium glutamate and the natural freshness of dehydrated vegetables to the greatest extent. The natural compound anti-caking agent is scientifically compounded from corn starch, maltodextrin, and plant fiber. All three are neutral food-grade ingredients, without any off-flavors or irritating tastes. They achieve high-efficiency anti-caking through functional synergy, completely eliminating the use of traditional chemical anti-caking agents such as silica. This avoids the pollution of product flavor by chemical components from the source, allowing the natural flavor of the seasoning to be perfectly preserved.
[0016] 2. The raw materials for the natural composite anti-caking agent of this invention are all widely available food-grade natural ingredients. The procurement cost of plant fiber is far lower than that of traditional chemical anti-caking agents. Combined with inexpensive corn starch and maltodextrin, compared with the traditional solution that relies on silica, the raw material cost of the anti-caking agent is significantly reduced. At the same time, the particle size classification and moisture pretreatment processes optimize the mixing process, shorten the stirring time, reduce production energy consumption, and eliminate the procurement, storage, and management costs of auxiliary raw materials, thereby optimizing the overall production cost. In addition, all raw materials meet relevant food safety standards, with no risk of chemical anti-caking agent residue, making it safer and suitable for multiple scenarios such as export products, home cooking, and food processing. By flexibly adjusting the ratio of crystalline raw materials to dehydrated vegetables, it can adapt to various market demands such as basic seasoning, umami enhancement, and vegetable flavoring. It can also maintain stable performance under different extreme environments such as high temperature and high humidity and low temperature storage, which is more in line with the trend of natural and healthy food consumption, greatly improving the market competitiveness and application scope of the product. Attached Figure Description
[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0018] Figure 1 This is a schematic flowchart of a method for preparing a highly stable compound seasoning according to an embodiment of the present invention. Detailed Implementation
[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention are within the scope of protection of the present invention.
[0020] Example 1: According to an embodiment of the present invention, a highly stable compound seasoning is provided.
[0021] The high-stability compound seasoning according to embodiments of the present invention comprises, by weight percentage: 40%-65% crystalline raw materials, 5%-15% dehydrated vegetables, and 3%-5% natural compound anti-caking agent, wherein; The crystalline raw materials include: 15%-30% salt, 5%-15% monosodium glutamate, and 10%-20% white sugar; The dehydrated vegetables include one or more combinations of dehydrated onions, dehydrated garlic, dehydrated carrots, and dehydrated shiitake mushrooms; The natural composite anti-caking agent is composed of corn starch, maltodextrin and plant fiber in a mass ratio of 3:2:1. In addition, the crystal raw material is 100-120 mesh, the dehydrated vegetables are 80-100 mesh, and each component of the natural composite anti-caking agent is 100-120 mesh, with a particle size distribution range of ≤20 mesh. The residual moisture content of the crystalline raw material is ≤2%, the residual moisture content of the dehydrated vegetables is ≤3%, and the residual moisture content of the natural composite anti-caking agent is ≤2%.
[0022] By leveraging the aforementioned technical solutions, precise control over the particle size and moisture content of crystalline raw materials, dehydrated vegetables, and natural compound anti-caking agents provides dual protection for the high stability of compound seasonings from both physical structure and core inducing factors. In terms of particle size control, appropriate mesh sizes are set according to the different characteristics of various raw materials, while strictly controlling the uniformity of particle size distribution of all raw materials. This avoids the dense agglomeration caused by the filling of gaps between large particles due to differences in particle size, and ensures that various raw materials can be evenly dispersed during the mixing process, reducing the risk of adsorption and adhesion between particles, and laying a structural foundation for the efficient performance of the subsequent anti-caking system. In terms of moisture control, corresponding residual moisture standards are set according to the hygroscopic characteristics of different raw materials, reducing the content of free moisture in the system from the source, avoiding the formation of adhesive bridges between particles due to moisture migration, and effectively inhibiting the agglomeration phenomenon caused by excessive moisture. At the same time, with precise matching of particle size, the loose state and flowability of the raw materials after mixing are further enhanced, ensuring that the product can maintain stable performance during long-term storage, transportation and extreme environments. This completely solves the agglomeration problem caused by uneven particle size and uncontrolled moisture in traditional compound seasonings, and provides a good premise for the preservation of natural flavor.
[0023] Furthermore, the natural composite anti-caking agent used in this invention forms a synergistic anti-caking system through the scientific blending of corn starch, maltodextrin, and plant fiber. This completely eliminates the use of traditional chemical anti-caking agents such as silica, fundamentally avoiding potential odor contamination from chemical components and perfectly preserving the natural flavor of the compound seasoning. Plant fiber, with its unique porous structure, can efficiently adsorb trace amounts of free moisture in the system, cutting off the bridge that causes moisture migration and particle adhesion, thus inhibiting the initial cause of clumping at its source. Maltodextrin, with its excellent dispersing properties, can effectively block the mutual adsorption and aggregation between raw material particles, maintaining the loose state of the system and further enhancing the anti-caking effect. Corn starch, as a neutral carrier, not only complements the other two components but also, with its good flavor compatibility, ensures that the anti-caking system does not conflict with the flavor of the core ingredients of the seasoning, resulting in a pure and stable product flavor. Meanwhile, the raw materials of this composite anti-caking agent are all food-grade natural ingredients, which are widely available and highly safe. Moreover, the price of plant fiber is much lower than that of traditional chemical anti-caking agents. Combined with inexpensive corn starch and maltodextrin, compared with the traditional solution that relies on silica, it significantly reduces the raw material procurement cost of the anti-caking agent. It takes into account multiple needs such as anti-caking performance, flavor preservation and cost control, which is more in line with the trend of natural and healthy food consumption and enhances the market competitiveness of the product.
[0024] Example 2: According to an embodiment of the present invention, a method for preparing a highly stable compound seasoning is provided.
[0025] like Figure 1As shown, the preparation method of the high-stability compound seasoning according to an embodiment of the present invention includes the following steps: Step S1: Select crystalline raw materials, dehydrated vegetables, and components of a natural compound anti-caking agent that meet food safety standards, namely corn starch, maltodextrin, and plant fiber; use an air classifier to classify each raw material separately, adjusting the airflow speed to 0.5-1.0 m / s and the classifier wheel speed to 2000-3000 r / min to screen out particles that meet the particle size range; specifically, the crystalline raw materials are screened to 100-120 mesh, the dehydrated vegetables to 80-100 mesh, and the corn starch, maltodextrin, and plant fiber to 100-120 mesh. This technical solution strictly controls the uniformity of particle size distribution. The particle size distribution range of all raw materials is ≤20 mesh, that is, the particle size is concentrated within the set range, and there are no impurity particles that exceed this range. Unqualified particles that pass through the sieve are re-crushed and re-graded to ensure that the particle size of the raw materials is accurately matched.
[0026] Step S2 involves performing a moisture standardization pretreatment of the raw materials, specifically including the following steps: Step S201 involves pretreating dehydrated vegetables using a two-stage low-temperature freeze-drying and microwave drying composite process, including the following steps: For the first freeze-drying, the dehydrated vegetables are placed in a freeze dryer and freeze-dried for 4-6 hours at -30℃ to -25℃ and a vacuum of 10-20Pa to quickly remove free water. Microwave drying is performed by placing the freeze-dried vegetables into a microwave drying device and drying them at 40℃~50℃ and microwave power 300-500W for 1-2 hours, ultimately controlling the residual moisture content to ≤3%.
[0027] Step S202 involves pretreatment with a natural composite anti-caking agent, including the following steps: Pre-treat corn starch by placing it in a vacuum dehumidifier and treating it for 2-3 hours at 25℃~30℃ and a vacuum degree of 50-100Pa, while controlling the moisture content to ≤2%. The pretreated corn starch was mixed with maltodextrin and plant fiber in a mass ratio of 3:2:1. After mixing, the mixture was stored in a sealed environment with a temperature of 15℃~20℃ and a relative humidity of ≤40% to avoid moisture absorption. Step S203: Perform pretreatment of crystal raw materials. Detect the moisture content of salt, monosodium glutamate, and white sugar. If the residual moisture content is >2%, use low-temperature hot air drying at a temperature of 40℃~50℃ and a wind speed of 1-2m / s until the moisture content is ≤2%. After drying, seal and store immediately.
[0028] Step S3 involves using a mixing tank to mix crystalline raw materials as a substrate bed, followed by the sequential mixing of a natural composite anti-caking agent and dehydrated vegetables as targeted feed to achieve uniform mixing. This process includes the following steps: S301: After unpacking the crystalline raw materials with the required particle size, pour them into a vibrating screen with a screen mesh number matching the particle size of the raw materials. After removing impurities, the materials are conveyed to a mixing tank by pneumatic conveying. Start the mixing tank and stir at a speed of 60-80 r / min for 5-10 min to form a stable and uniformly distributed substrate bed. S302, the pretreated natural composite anti-caking agent is pneumatically conveyed to the mixing tank. After removing metal foreign objects by a magnetic rod, it is stirred at a speed of 60-80 r / min for 8-12 min to ensure that the anti-caking agent is evenly dispersed in the substrate bed and forms an anti-caking protective layer. S303: The pre-treated dehydrated vegetables are pneumatically conveyed to the mixing tank, where metal foreign objects are removed by a magnetic rod, and then stirred at a speed of 60-80 r / min for 3-5 min. The mixing tank is kept at an ambient temperature of 15℃~25℃ and a relative humidity of ≤40% to prevent the raw materials from absorbing moisture and affecting the anti-caking effect.
[0029] Step S4: Perform multi-level testing, and after cooling the qualified materials to 20℃~25℃, measure and package them and store them in the warehouse. Specifically, the multi-level testing includes metal impurity detection, in which the mixed dry powder material is passed through a metal detector and a magnetic rod in sequence to remove metal impurities; at the same time, it also includes physicochemical index testing, in which samples are randomly selected to test the total moisture content ≤3% and the particle size distribution, which must meet the set range and have no obvious agglomerated particles. The storage environment should have a temperature of 15℃~25℃, a relative humidity of ≤50%, and a stacking height of no more than 1.5m.
[0030] Example 3: Using the method described in Example 1 above, a compound seasoning with a total mass of 100 kg was prepared. The specific formula is as follows: Crystalline raw materials, namely 25kg salt, 10kg monosodium glutamate, and 15kg white sugar; dehydrated vegetables, namely 5kg dehydrated onions and 3kg dehydrated garlic; 4kg natural compound anti-caking agent, including 2.8kg corn starch, 0.8kg maltodextrin, and 0.4kg plant fiber, in a ratio of 3:2:1.
[0031] The preparation according to the above formula includes the following steps: Each raw material was passed through an air classifier with an airflow velocity of 0.8 m / s and a classifier wheel speed of 2500 r / min to screen out salt, monosodium glutamate, and white sugar into 100-120 mesh, dehydrated onion and dehydrated garlic into 80-100 mesh, and corn starch, maltodextrin, and plant fiber into 100-120 mesh. The particle size distribution of all raw materials was ≤20 mesh. The raw materials underwent moisture pretreatment. Dehydrated vegetables were freeze-dried at -28℃ and 15Pa for 5 hours, followed by microwave drying at 45℃ and 400W for 1.5 hours, with a moisture content of 2.5%. Corn starch was dehumidified under vacuum at 28℃ and 80Pa for 2.5 hours, with a moisture content of 1.6%. After being mixed with maltodextrin and plant fiber, it was stored at 18℃ and 35% humidity. Crystalline raw materials were dried with low-temperature hot air, resulting in moisture contents of 1.8% for salt, 1.5% for monosodium glutamate, and 1.2% for white sugar. The crystalline raw materials were fed into a mixing tank and stirred at 80 rpm for 8 minutes to form a substrate bed. A natural composite anti-caking agent was added, and the mixture was passed through a 12000 Gs magnetic rod and stirred for 10 minutes. Dehydrated vegetables were added, and the mixture was passed through a 12000 Gs magnetic rod and stirred for 4 minutes. The temperature and humidity inside the mixing tank were maintained at 20°C and 35%. The sample passed the tests using a metal detector and a 15000Gs magnetic rod. The total moisture content was 2.2% and the particle size distribution met the requirements. After cooling to 22°C, the sample was weighed, packaged, and stored in a warehouse at 20°C and 45% humidity.
[0032] Example 4: Using the method described in Example 1 above, a compound seasoning with a total mass of 100 kg was prepared. The specific formula is as follows: Crystalline raw materials, namely 20kg salt, 12kg monosodium glutamate, and 12kg white sugar; dehydrated vegetables, namely 8kg dehydrated shiitake mushrooms and 4kg dehydrated carrots; natural compound anti-caking agent 3.5kg, including 2.45kg corn starch, 0.7kg maltodextrin, and 0.35kg plant fiber in a ratio of 3:2:1.
[0033] In addition, the preparation of the above-mentioned compound seasoning is the same as in Example 3, with only the following parameters adjusted: The mixing parameters were as follows: 7 minutes for crystalline raw materials, 9 minutes for natural composite anti-caking agent, and 3 minutes for dehydrated vegetables; the mixing environment was 22℃ and 38% humidity; and the storage environment was 18℃ and 40% humidity.
[0034] In addition, a compound seasoning was prepared using existing technology as a comparative example.
[0035] The raw material ratio is the same as in Example 4, but the preparation method is different in the following ways: 1) No particle size classification is performed, the raw material particle size is 60-120 mesh, and the distribution range is not controlled; 2) The dehydrated vegetables are dried by conventional hot air drying with a moisture content of 6.5%; 3) 2% silica is used as the anti-caking agent, and natural composite anti-caking agent is not used; 4) There are no special requirements for the mixing order, and the temperature and humidity of the mixing environment are not controlled.
[0036] Specifically, samples from Examples 3, 4, and Comparative Example 1 were placed in a simulated storage environment at 50°C and 80% humidity. Agglomeration rate, flavor similarity, and flowability were measured after 3 and 6 months, respectively. Flavor similarity was assessed by a 10-person professional sensory evaluation panel. The control group consisted of a compound seasoning containing only crystalline raw materials and dehydrated vegetables without added anti-caking agents. Flowability was measured using the angle of repose; a smaller angle of repose indicated better flowability, with ≤35° considered excellent. The results are shown in Table 1. Table 1 Performance Test Comparison Table As shown in Table 1, the compound seasonings of Examples 3 and 4 of the present invention, after being stored in a high temperature and high humidity environment for 6 months, still had a clumping rate of ≤0.1%, a flavor similarity of ≥99.5%, and excellent fluidity. In contrast, Comparative Example 1, which used traditional technology, showed obvious clumping after 3 months and severe clumping after 6 months. Moreover, the flavor was significantly reduced due to the influence of silica, and the fluidity deteriorated.
[0037] In summary, by employing the above-described technical solution of the present invention, the following effects can be achieved: 1. This invention exhibits exceptional anti-caking stability. Through precise matching of raw material characteristics and particle size ranges—specifically, 100-120 mesh for crystalline raw materials, 80-100 mesh for dehydrated vegetables, and a particle size distribution uniformity control span ≤20 mesh—it avoids densification and clumping caused by small particles filling the gaps between large particles. Combined with standardized pretreatment of dehydrated vegetables with residual moisture ≤3%, it inhibits clumping from both the physical structure and moisture source. Experimental verification shows that after 6 months of storage under extreme conditions of 50℃ and 80% humidity, the clumping rate is ≤0.1%, the angle of repose is ≤35°, and the fluidity remains excellent, far superior to existing technologies, where the clumping rate of traditional products is ≥15% after 6 months.
[0038] 2. This invention achieves pure preservation of natural flavor. The product uses only three core ingredients, with no redundant auxiliary components, maximizing the preservation of the basic flavors of salt and monosodium glutamate, as well as the natural freshness and aroma of dehydrated vegetables. The natural compound anti-caking agent is composed of corn starch, maltodextrin, and plant fiber in a 3:2:1 ratio. All three are neutral food-grade ingredients, odorless and non-irritating, and added at only 3%-5%, without masking or altering the natural flavor of the raw materials. A 10-person professional sensory evaluation team determined that the product's flavor similarity to the control group without anti-caking agent is ≥99.5%, completely solving the flavor contamination problem caused by traditional chemical anti-caking agents, such as silica.
[0039] 3. This invention achieves significant optimization of production costs. On the one hand, the raw materials of the natural composite anti-caking agent have a clear cost advantage; plant fiber is only one-third the price of silicon dioxide, and corn starch and maltodextrin are low-cost, universal food raw materials. Compared with traditional anti-caking solutions, the cost of anti-caking agents is reduced by 20%-30%. On the other hand, particle size classification and moisture pretreatment processes shorten mixing time by 15%-20%, reduce production energy consumption, and reduce the procurement, storage, and management costs of auxiliary raw materials, resulting in an overall production cost optimization of over 15%. Furthermore, all raw materials are natural food-grade ingredients, with no risk of chemical anti-caking agent residue, making them suitable for various scenarios such as export products, home cooking, food processing, and infant seasoning. By adjusting the ratio of crystalline raw materials to dehydrated vegetables, it can adapt to various needs such as basic seasoning, umami enhancement, and vegetable flavoring, and maintains stable performance even under extreme environments such as high temperature and humidity and low temperature storage, indicating broad market application prospects.
[0040] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Those skilled in the art, upon considering the disclosure in the specification and embodiments, will readily conceive of other embodiments of this disclosure. This application is intended to cover any variations, uses, or adaptations of this disclosure that follow the general principles of this disclosure and include common knowledge or customary techniques in the art not disclosed herein. The specification and embodiments are to be considered exemplary only, and the true scope and spirit of this disclosure are indicated by the claims.
[0041] It should be understood that this disclosure is not limited to the precise structures described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The scope of this disclosure is limited only by the appended claims.
Claims
1. A highly stable compound seasoning, characterized in that, By weight percentage, it includes: 40%-65% crystalline raw materials, 5%-15% dehydrated vegetables, and 3%-5% natural composite anti-caking agent, of which; The crystalline raw materials include: 15%-30% salt, 5%-15% monosodium glutamate, and 10%-20% white sugar; The natural composite anti-caking agent is composed of corn starch, maltodextrin, and plant fiber in a mass ratio of 3:2:
1. The crystalline raw material is 100-120 mesh, the dehydrated vegetables are 80-100 mesh, and each component of the natural composite anti-caking agent is 100-120 mesh, with a particle size distribution range of ≤20 mesh. The residual moisture content of the crystalline raw material is ≤2%, the residual moisture content of the dehydrated vegetables is ≤3%, and the residual moisture content of the natural composite anti-caking agent is ≤2%.
2. The high-stability compound seasoning according to claim 1, characterized in that, The dehydrated vegetables include one or more combinations of dehydrated onions, dehydrated garlic, dehydrated carrots, and dehydrated shiitake mushrooms.
3. A method for preparing a highly stable compound seasoning, used for preparing the highly stable compound seasoning according to any one of claims 1-2, characterized in that, Includes the following steps: Step S1: Weigh the crystalline raw materials, dehydrated vegetables, and natural compound anti-caking agent components in advance; use an air classifier to classify each raw material separately and screen out particles that meet the particle size range; wherein, the crystalline raw materials are screened to 100-120 mesh, the dehydrated vegetables to 80-100 mesh, and the corn starch, maltodextrin, and plant fiber to 100-120 mesh. Step S2 involves standardizing the moisture content of the raw materials, including: dehydrated vegetables are processed using a two-stage low-temperature freeze-drying and microwave drying composite process to control residual moisture content ≤3%; corn starch is processed using a vacuum dehumidification and low-temperature storage process to control moisture content ≤2%, and is then mixed with maltodextrin and plant fiber and stored in an environment of 15℃~20℃ and relative humidity ≤40%; crystalline raw materials are controlled to have residual moisture content ≤2%. Step S3: Using the crystalline raw material as a substrate bed in a mixing tank, a natural composite anti-caking agent and dehydrated vegetables are sequentially mixed as targeted feed to achieve uniform mixing. Step S4: The mixed materials are subjected to multi-level testing, and the qualified materials are cooled to 20℃~25℃, then metered, packaged, and stored in the warehouse.
4. The method for preparing the high-stability compound seasoning according to claim 3, characterized in that, The process of screening out particles that meet the particle size range includes: calibrating the particle size to be concentrated within the set range, with no impurity particles exceeding the range, and then re-grading the unqualified particles after secondary crushing, wherein the calibrated particle size distribution span is ≤20 mesh.
5. The method for preparing the high-stability compound seasoning according to claim 3, characterized in that, The dehydrated vegetables are produced using a two-stage low-temperature freeze-drying and microwave drying composite process, including the following steps: For the first freeze-drying, the dehydrated vegetables are placed in a freeze dryer and freeze-dried for 4-6 hours at -30℃ to -25℃ and a vacuum of 10-20Pa to quickly remove free water. Microwave drying is performed by placing the freeze-dried vegetables into a microwave drying device and drying them at 40℃~50℃ and microwave power 300-500W for 1-2 hours, ultimately controlling the residual moisture content to ≤3%.
6. The method for preparing the high-stability compound seasoning according to claim 5, characterized in that, The corn starch is stored using a vacuum dehumidification and low-temperature process, which includes the following steps: placing the corn starch in a vacuum dehumidifier and treating it for 2-3 hours at 25℃~30℃ and a vacuum degree of 50-100Pa, while controlling the moisture content to ≤2%.
7. The method for preparing the high-stability compound seasoning according to claim 6, characterized in that, The residual moisture content of the crystalline raw materials is controlled to be ≤2%, including: testing the moisture content of salt, monosodium glutamate, and white sugar; if the residual moisture content is >2%, low-temperature hot air drying is used at a temperature of 40℃~50℃ and a wind speed of 1-2m / s until the moisture content is ≤2%, and the dried materials are immediately sealed and stored.
8. The method for preparing the high-stability compound seasoning according to claim 1, characterized in that, The method of using a mixing tank to mix crystalline raw materials as a substrate bed, and then sequentially mixing natural composite anti-caking agents and dehydrated vegetables as targeted feed, includes the following steps: S301: After unpacking the crystalline raw materials with the required particle size, pour them into a vibrating screen with a screen mesh number matching the particle size of the raw materials. After removing impurities, the materials are conveyed to a mixing tank by pneumatic conveying. Start the mixing tank and stir at a speed of 60-80 r / min for 5-10 min to form a stable and uniformly distributed substrate bed. S302, the pretreated natural composite anti-caking agent is pneumatically conveyed to the mixing tank. After removing metal foreign objects by a magnetic rod, it is stirred at a speed of 60-80 r / min for 8-12 min to ensure that the anti-caking agent is evenly dispersed in the substrate bed and forms an anti-caking protective layer. S303: The pre-treated dehydrated vegetables are pneumatically conveyed to the mixing tank. After removing metal foreign objects with a magnetic rod, they are stirred at a speed of 60-80 r / min for 3-5 min.
9. The method for preparing the high-stability compound seasoning according to claim 1, characterized in that, The mixed materials will undergo multi-level testing, including metal impurity testing and physicochemical index testing.