11 results about "Disodium inosinate" patented technology

The invention discloses oyster powder and a preparation method thereof, and belongs to the technical field of seasonings. The preparation method comprises the following steps: selecting fresh and live oysters, cleaning shells, opening the shells, taking meat, washing, mixing the oyster meat with purified water, slowly cooking at low temperature, then boiling at high temperature, and filtering to obtain oyster juice; mixing the oyster juice with maltodextrin, edible salt, white sugar, monosodium glutamate, disodium 5 '-inosinate and disodium 5'-guanylate, and sequentially performing high-temperature sterilization, compound enzyme enzymolysis and enzyme deactivation; and conveying the powdery precursor raw material to a spray drying tower for drying (with a spiral cyclone guide plate and three-stage temperature control), and performing three-stage discharging after drying to obtain the oyster powder. The method solves the problems of insufficient delicate flavor, poor solubility and high hygroscopicity of the existing oyster powder, and the prepared oyster powder is strong in delicate flavor, good in fluidity and stable in quality, and meets the use and storage requirements of seasonings.

The invention discloses bionic shark fin flavor essence, a probiotic microcapsule, a preparation process of the bionic shark fin flavor essence and the probiotic microcapsule and an instant seasoning. The bionic shark fin flavor essence is prepared from the following components in percentage by weight: 0.5%-1.5% of L-alanine, 0.3%-1.0% of glycine, 0.05%-0.4% of disodium 5 '-inosinate, 0.05%-0.4% of disodium 5'-guanylate and 0.1%-0.8% of sodium succinate. 1%-5% of yeast extract, 2%-8% of mushroom mycelium fermentation liquor, 0.05%-0.3% of ginger oleoresin and 0.03%-0.25% of garlic oleoresin; 20%-55% of propylene glycol and 5%-15% of sorbitol; 0.2%-3% of probiotic microcapsules subjected to embedding treatment; and the balance of deionized water. According to the bionic shark fin flavor essence provided by the invention, through an elaborately designed plant base and fermentation source formula, the dependence of the traditional shark fin flavor on seafood extracts is completely avoided, the seafood allergen risk is completely eradicated, and the consumption requirements of special crowds are met.

The invention belongs to the technical field of food flavor additives, and discloses a natural beef essence, and a preparation method and application thereof, the natural beef essence is prepared from the following raw materials by weight: 50-100 parts of beef, 50-150 parts of water, 2-7 parts of cysteine, 4-10 parts of reducing sugar, 1-1.5 parts of glycine, 1-1.5 parts of aspartic acid, 1-1.5 parts of alanine, 1.5-5 parts of thiamine, and 4-10 parts of hydrolyzed vegetable protein. 0.4 to 1.0 part of disodium 5 '-ribonucleotide, 1 to 4 parts of taurine, 0.04 to 0.2 part of star anise powder, 0.03 to 0.06 part of rosemary extract and 0.05 to 0.10 part of ascorbic acid. The essence disclosed by the invention has a strong flavor characteristic of stewed beef, is soft and natural in fragrance, mellow and smooth in mouth feel, uniform and stable in color and luster, fresh, mellow and soft in taste, convenient to apply in different food scenes, suitable for large-scale application in food processing enterprises, and wide in market prospect and application value.

This invention discloses a solid seasoning for soy sauce brewing residue based on synergistic aroma enhancement through directional enzymatic hydrolysis and Maillard reaction, and its preparation method. The core steps include: 1) Targeted enzymatic hydrolysis: Mix soy sauce fermentation residue with water at a ratio of 1:2 to 1:10, add 0.1% to 0.5% cellulase and hydrolyze at 30 to 50°C for 10 to 30 hours, inactivate the enzyme in a boiling water bath for 15 minutes, then add 0.2% to 0.8% protease and hydrolyze at 45 to 65°C for 2 to 6 hours; 2) Maillard reaction: Mix the hydrolysate with 10% to 30% glucose at a ratio of 1:2 to 1:6 and react at 110°C for 50 to 90 minutes; 3) Compounding: 40 to 60 parts of the treated soy sauce fermentation residue, 1 to 4 parts of monosodium glutamate, 0.1 to 0.5 parts of disodium inosinate, 1 to 5 parts of sucrose, 10 to 30 parts of β-cyclodextrin, 0.2 to 0.8 parts of yeast extract, and 10 to 30 parts of salt. This invention is based on directional enzymatic hydrolysis and Maillard reaction to fully release the flavor substances of soy sauce fermentation residue. With the addition of auxiliary ingredients, it significantly enhances the soy sauce aroma and mellow taste of the seasoning, realizing the full-value utilization of soy sauce fermentation residue. It has both environmental benefits and commercial prospects and can be widely used in the food processing and seasoning field.

The application belongs to the technical field of crystallization, and relates to a crystallization method of inosine disodium phosphate with controllable crystal size. The method comprises the following steps: mixing inosine disodium phosphate crude product with water and adjusting pH to obtain inosine disodium phosphate crude product aqueous solution; under the condition of constant temperature stirring, adding anhydrous ethanol to the crystallization system until turbidity appears in the system, stopping the addition of ethanol, then adding inosine disodium phosphate / ethanol suspension liquid to carry out the first crystal growth; after the first crystal growth is completed, continue to add anhydrous ethanol, and at the same time, the temperature of the crystallization system is lowered, and the second crystal growth is carried out under stirring; after the second crystal growth is completed, solid-liquid separation and drying are carried out to obtain inosine disodium phosphate crystals. Through step-by-step crystal growth and regulation, the effective control of the crystal size is realized, the process is stable, the product quality is excellent, the obtained inosine disodium phosphate crystals have controllable particle size, good fluidity and high purity.

This invention discloses a low-sodium polypeptide umami compound seasoning without monosodium glutamate (MSG) and its preparation method, belonging to the field of food seasoning technology. This low-sodium polypeptide umami compound seasoning is composed of polypeptide umami components, low-sodium flavor components, flavor-regulating components, and stabilizers in a specific ratio. It is monosodium glutamate-free and has a sodium content ≤800mg / 100g. The polypeptide umami components are composed of soybean polypeptides and seafood polypeptides; the low-sodium flavor components are composed of low-sodium salts and disodium inosinate (I+G) synergistically; the flavor-regulating components include natural spice extracts and fructooligosaccharides; and the stabilizer is a compound system of xanthan gum and sodium carboxymethyl cellulose. This invention achieves natural umami enhancement through polypeptide compounding, replacing MSG while improving the complexity and persistence of umami flavor.

This invention belongs to the field of food processing technology, specifically relating to a highly gelatinous, low-sodium fish paste gel and its processing method. The processing method includes the following steps: fish preparation, two-stage deodorization treatment, synergistic salt reduction regulation using sodium citrate and disodium inosinate, three-dimensional network construction combined with pulsed electric field treatment, and two-stage heating gelation. The beneficial effects of this invention are: the processing method of the highly gelatinous, low-sodium fish paste gel of this invention integrates three major technical modules: two-stage biochemical-polyphenol coupling deodorization, synergistic salt reduction using citrate and disodium inosinate, and combined enhancement using porous polysaccharides, nanocrystals, and pulsed electric fields, constructing a complete fish paste processing technology solution. This solution significantly reduces the amount of salt used (1.0-1.5%) while effectively removing the fishy smell of the raw material and greatly improving the strength and water-holding capacity of the fish paste gel, achieving a synergistic unity of salt reduction, deodorization, and quality enhancement.

The present application relates to the technical field of food condiment, in particular to a kind of halal composite seasoning and preparation method thereof.The seasoning includes the following mass parts of raw materials: edible mushroom enzymatic hydrolysate 30-50 parts, yeast extract 5-15 parts, edible salt 10-20 parts, white granulated sugar 5-12 parts, glucose 1-5 parts, sodium glutamate 3-8 parts, disodium inosinate 0.5-2 parts, halal spice powder 8-15 parts, vegetable oil 5-10 parts, resistant dextrin 3-8 parts, malt dextrin 2-6 parts.The preparation method includes: mixing edible mushroom enzymatic hydrolysate, yeast extract, glucose and vegetable oil to carry out Maillard reaction, to obtain reaction base material;mixing reaction base material and the remaining raw materials to carry out homogenization and sterilization to obtain the present application.The present application is through the synergy of edible mushroom enzymatic hydrolysate and yeast extract, Maillard reaction aroma enhancement, specific ratio dextrin flavor protection, so that the seasoning has the characteristics of rich and full umami, good heat resistance, flavor lasting.

The invention relates to the technical field of food processing, and discloses a phosphate-free meat dry powder marinade as well as a preparation method, a marinade method and application thereof. The marinade is prepared from the following raw materials in parts by weight: 28 to 36 parts of edible sugar, 20 to 28 parts of spice, 18 to 22 parts of edible salt, 13 to 17 parts of starch, 5 to 7 parts of monosodium glutamate, 1 to 3 parts of disodium 5 '-ribonucleotide, 0.5 to 1.5 parts of yeast extract, 0.15 to 0.25 part of food-grade protease, 0.15 to 0.25 part of acidulant and 0.08 to 0.12 part of sodium alginate. According to the invention, the yeast extract is introduced into a phosphate-free functional system taking trace food-grade protease and sodium alginate as cores, and the yeast extract, the trace food-grade protease and the sodium alginate generate a synergistic interaction effect through a specific dry powder compounding technology. The yeast extract contributes to rich natural flavor, and components such as nucleotide and small peptide contained in the yeast extract can assist in meat conditioning and mutually promote tenderization of protease and water retention of polysaccharide gel, so that the effect of a traditional phosphate-containing marinade or a complex liquid treatment process is achieved or approached within an extremely short pickling time.

The invention provides a phagostimulant composition as well as a preparation method and application thereof, and relates to the technical field of aquatic feed phagostimulants. Comprising the following components in parts by weight: 10 to 30 parts of alanyl glycine, 10 to 25 parts of trimethylamine oxide, 10 to 20 parts of a compound of disodium 5 '-inosinate and disodium 5'-guanylate, 40 to 80 parts of a hydrolyzed animal protein substrate, 5 to 15 parts of krill oil, 1 to 5 parts of dimethyl-beta-thiofuran, 2 to 5 parts of betaine and 1 to 3 parts of multivitamins. According to the present invention, by compounding the multiple components, the feeding behavior of the mandarin fish can be effectively guided, the digestion and absorption ability of the mandarin fish can be improved, the stress behaviors such as ammonia nitrogen stress can be relieved, and the physiological homeostasis and the appetite of the mandarin fish can be ensured.

The invention provides a yeast hydrolysate as well as a preparation method and application thereof, the yeast hydrolysate comprises the following components in percentage by mass: 35-65% of true protein, aromatic amino acid and sulfur-containing amino acid, and the content ratio of the aromatic amino acid to the sulfur-containing amino acid is 2-5; the ratio of the content of the components with the weight-average molecular weight of 200-2000Da to the content of the components with the weight-average molecular weight of more than 2000Da is 4-10, and the ratio of the content of the components with the weight-average molecular weight of 200-2000Da to the content of the components with the weight-average molecular weight of less than 200Da is 4-9; the yeast hydrolysate further comprises disodium nucleotide, the disodium nucleotide comprises disodium inosinate, disodium guanylate, disodium cytidine monophosphate and disodium uridinemonophosphate, and the ratio of the mass sum of the disodium inosinate and the disodium guanylate to the mass sum of the disodium cytidine monophosphate and the disodium uridinemonophosphate to the disodium nucleotide is 1: (0.6-1.2): (1.6-2.2). The feed additive is beneficial for further improving the feed intake of the piglets and reducing the disease incidence of the piglets.