71 results about "Food flavoring agent" patented technology

The invention belongs to the field of flavoring agents, and particularly relates to a preparation method for seafood soy sauce. The method includes the steps that meat of seafood products is taken through dissection, water is added, and homogenization treatment is performed, so that seafood homogenate is obtained; enzyme is added into the seafood homogenate to perform enzymolysis treatment, so that seafood enzymatic hydrolysate is obtained; inactivation treatment is performed on the seafood enzymatic hydrolysate, so that inactivated enzymatic hydrolysate is obtained; centrifugal treatment is performed on the inactivated enzymatic hydrolysate, so that a seafood stock solution is obtained; reducing sugar is added into the seafood stock solution to complete the Maillard reaction, so that a Maillard reaction product is obtained; food flavoring agents and a natural microbial growth inhibitor are added into the Maillard reaction product, so that the seafood soy sauce is obtained. The natural seafood products are adopted as the main raw materials which are reasonably proportioned and synergistically act, so that the seafood soy sauce has the peculiar flavor of the seafood and has moderate freshness, sweetness and saltiness, and the seafood soy sauce has a high aspartic acid content and a high glutamic acid content and contains rich mineral elements and vitamins.

The invention discloses a method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice. The method comprises the following steps: adding glycyrrhizic acid into the fructus phyllanthi fruit juice, stirring, dissolving, then adding calcium carbonate or calcium hydroxide, further adding duoyi fruit juice, further injecting compressed air for oxidation, then adding animal protein, further stirring and then completing the treatment of removing the tart and astringent taste. The fructus phyllanthi fruit juice after the treatment can not only be drunk directly, but also be used for preparing beverage, fermented fruit wine, food flavoring agents and nutrient enhancers or health care capsules and tablets. According to the method disclosed by the invention, substanceswith the tart and astringent taste in the fructus phyllanthi fruit juice can be effectively removed in a simple, convenient and cheap manner, and physiologically active substances which are useful toa human body and contained in the fruit juice can be simultaneously well retained; and furthermore, the fructus phyllanthi fruit juice is sweet in taste and lasting in aftertaste, so that a foundation is laid for enabling fructus phyllanthi to really become a healthy food which is loved by consumers and good in local flavor.

The present invention relates to a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising an extracted tocopherol, wherein d-δ-tocopherol is contained in an amount of 45% by weight or more of a total tocopherol, ferulic acid and/or a derivative thereof, and a polyglycerol fatty acid ester; a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising (A) the above-mentioned extracted tocopherol, (B) ferulic acid and/or a derivative thereof, and (C) an emulsifying agent having an HLB of 9 or more; a flavor for foodstuff, comprising the above-mentioned deterioration preventive; an emulsion flavor for foodstuff, comprising the above-mentioned extracted tocopherol, a catechin; and a polyglycerol fatty acid ester; and foodstuff comprising the above-mentioned deterioration preventive for a flavor component, the above-mentioned flavor for foodstuff, or the above-mentioned emulsion flavor for foodstuff.

A food grade antioxidant and a baked food flavorant is isolated from roasted wheat malt containing bran. The germinated wheat is roasted until the malt's naturally occurring enzymes are substantially destroyed. The roasted wheat malt is milled into fine particles that may be physically separated into a fraction that is primarily homogeneous bran particles and into a fraction that is primarily heterogeneous endosperm and germ particles. The bran fraction is useful as a food flavorant and the endosperm and germ fraction may be used directly as an antioxidant for oils and fats, or foods, pharmaceuticals and cosmetics containing oils and/or fats or the antioxidant may be chemically extracted. The milled homogeneous bran and heterogeneous endosperm and germ particles may be recombined in customized proportions and thus used as a dually functional food ingredient.

The invention discloses a natural food antiseptic and preservation agent and a preparation method thereof. The agent is prepared from the following raw materials in parts by weight: 60-80 parts of at least one of negundo fruit, negundo leaf or negundo stem, 10-20 parts of garlic, 2-8 parts of pericarpium zanthoxyli, and 2-8 parts of cinnamon. The method comprises the following steps: eliminating impurities from all the raw materials, cleaning, airing, and grinding the raw materials into granules of 2-4mm; homogeneously mixing the raw materials according to ratio in parts by weight, putting the mixture in an oven, increasing the oven temperature from 40 DEG C to 65 DEG C in 3-4 hours, taking out the roasted raw materials, cooling, and grinding the roasted raw materials for 40-60 mesh sieve to obtain the agent. The agent has no toxic and side effect to people, is safe and reliable for use, has good antiseptic and preservative effects, and can also improve flavor of food. The agent is convenient and practical, has simple preparation process, low cost, can completely replace the existing chemical preservatives, can be used not only as the food antiseptic and preservation agent, but also as a food flavoring agent, and has a wide applicability.

The invention discloses a preparation method for solid powder dog-food flavoring agent, belonging to the technical field of feeding process. The preparation method provided by the invention comprises the following steps of: using chicken breast meat as the main material; using protease to hydrolyze the main material; tracking and determining the degree of hydrolysis of enzymatic hydrolysate; obtaining enzymatic hydrolysate which is rich in amino acid, short-peptide and free of bitter taste; adding D-xylose, L-cysteine hydrochloride and vitamin B1 to the enzymatic hydrolysate for further reacting; adding tara gum and modified starch to mix and homogenize; and finally, spraying and drying to obtain the solid powder dog-food flavoring agent. The solid powder dog-food flavoring agent prepared by the preparation method provided by the invention has strong meat flavor and outstanding delicious taste, improves the utilization rate and additional value of the fresh chicken breast meat, and can cover the bad odor in the materials and the production process by re-dissolving and adding to the dog food. The solid powder is obtained by spraying and drying after being embedded by the tara gum and modified starch, so that the loss of the flavor components in the spraying and drying process is reduced. Compared with the market liquid dog-food flavoring agent, the solid powder dog-food flavoring agent prepared by the preparation method provided by the invention is more convenient to transport and store, and has good market prospect.

The invention discloses a preparation method of a liquid-state chicken liver flavor dog food flavor agent. The preparation method comprises the following steps: processing chicken livers and chicken intestines into meat paste; adding water in the meat paste, and fully stirring to obtain meat slurry; heating the meat slurry to 45-60 DEG C, adjusting pH to 5.5-7.0, adding protease, stirring for carrying out hydrolysis reaction until hydrolysis degree of the meat slurry is 20-40%, raising the temperature to 92-95 DEG C within 30 minutes, and continuously stirring to obtain enzymatic hydrolysate; adding reducing sugar and glycine in the enzymatic hydrolysate, uniformly stirring, and heating for 50-150 minutes at 100-110 DEG C to obtain an enzymolysis product; adding phosphoric acid and modified starch in the enzymolysis product, and uniformly stirring to obtain the liquid-state chicken liver flavor dog food flavor agent. The preparation method has the following benefits: 1, the cost is lower, and the use ratio and additional value of chicken by-products are effectively increased; 2, the liquid-state chicken liver flavor dog food flavor agent is strong in flavor and remarkable in typical flavor, greatly improves the flavor and palatability of dog food, and has an excellent market prospect when applied to the pet's foods.

The invention discloses a food flavor enhancer with a spicy flavor and a preparation method thereof, which is prepared from the following raw materials in parts by weight: 50-60 baker's yeast, 0.1-0.2 neutral protease, 0.1-0.2 chitinase, and 25 minced fish ‑28, potato protein powder 14‑16, mushroom extract 0.01‑0.02, tempeh powder 2‑3, seabuckthorn seed oil 0.4‑0.5, sucrose fatty acid ester 0.1‑0.2, August melon puree 3‑4, cauliflower powder 2‑3 , Toon Leaf 7‑8, Okra 5‑6, Pea Powder 13‑15, Arrowroot Powder 8‑10, Chicken Sauce 5‑6, Orange Peel Extract 0.1‑0.2, Pleurotus eryngii Powder 14‑16, Chili Powder 0.2‑0.3 , Sesame paste 2‑3. The invention can improve the flavor and mouthfeel of food, increase people's appetite, improve the processing performance of food, remove bad smell and prolong the shelf life of food.

The present invention discloses a liquid state chicken liver flavored cat food flavoring agent preparing method. The chicken livers and intestines are processed into meat paste; water is added to the meat paste and the meat paste is fully stirred into meat pulp. The meat pulp is heated to a temperature of 45-60 DEG C, the pH of the meat pulp is adjusted to 5.5-7.0, protease is added into the meat pulp, the mixture is stirred to conduct hydrolysis until the hydrolysis degree of the meat pulp reaches 20-40%, then the temperature rises to 90-95 DEG C within 30 min, and the mixture is continuously stirred to obtain an enzymatic hydrolysate. Reducing sugar, glycine, and glutamic acid are added into the enzymatic hydrolysate, and the mixture is stirred evenly and heated at 95-110 DEG C for 50-150 min to obtain an enzymatic hydrolysate product; phosphoric acid and modified starch are added into the enzymatic hydrolysate product, and the mixture is stirred to obtain the product. The beneficial effects of the liquid state chicken liver flavored cat food flavoring agent are as follows: the liquid state chicken liver flavored cat food flavoring agent is relative low in cost and can effectively improve utilization and added value of chicken byproducts; and the liquid state chicken liver flavored cat food flavoring agent is rich in flavor, prominent in characteristic flavor, greatly improves the flavor and palatability of cat food, and has a good market prospect being applied into pet food.

The invention provides dried soybean protein curds and a preparation method thereof, and relates to the technical field of food production and processing. The preparation method of the dried soybean protein curds comprises the following steps: mixing 400-750 parts by weight of 0-10 DEG C water with 100 parts by weight of soybean protein powder, chopping for the first time to obtain an initial product of dried soybean protein curds; then mixing 50-85 parts by weight of salad oil, 0.2-5 parts by weight of a braised food flavoring agent and 20-78 parts by weight of an auxiliary material with the initial product of dried soybean protein curds, chopping for the second time; adding 0.1-0.2 part by weight of TG enzyme and chopping again to obtain a semi-finished product of dried soybean protein curds, refrigerating and marinating the semi-finished product of dried soybean protein curds to obtain the dried soybean protein curds, wherein the auxiliary material comprises tapioca starch. The method is simple, and the dried soybean protein curds are flavored after the chopping step and need not to be deeply flavored in the marinating step, thereby greatly shortening the marinating time, improving the yield and reducing use and waste of energy sources, and the prepared dried soybean protein curds have good flavor and quality.

The invention discloses a food flavoring agent and a preparing method thereof. The food flavoring agent can be obtained by stirring and then drying L-aspartic acid, 5'-disodium inosinate, guanosine-5'-monophosphate disodium salt, starch sugar, gluten, aspergillus niger, soybean meal, a neutralizer, sodium chloride, disodium ribonucleotide, monosodium glutamate, sodium selenite, zinc lactate and auxiliaries. The melting point of the product is 200-300 DEG C, the pH value is 7-9, and the weight loss on drying is 0.1-0.3%. The product comprises 0.001-0.002% of heavy metal, 0.0001-0.0003% of arsenic and 0.0001-0.001% of lead.

The invention discloses a terpene synthases gene sequence (SmTPS3) mainly participating in synthesis of a plurality of salviae miltiorrhizae secondary metabolites sesquiterpenoids such as zingiberene.The SmTPS3 gene possesses a nucleotide sequence represented by SEQ ID No.1, and the protein encoded by the gene possesses an amino acid sequence represented by SEQ ID No.2. The SmTPS3 gene sequence is obtained based on salviae miltiorrhizae genome and transcriptome data, a pET28a-SmTPS3 prokaryotic expression vector is constructed, the catalysis products of SmTPS3 are detected in Escherichia coli, so that the gene functions of SmTPS3 are verified. It is shown by research results that: SmTPS3 is capable of catalyzing synthesis of a plurality of sesquiterpenoid components including zingiberene,alpha-bergamot oil alkene, beta- sesquiphellandrene; zingiberene possesses anti-virus activity, anti-fertility activity, and antiulcer activity, and can be taken as food flavoring agent and cosmeticraw material; bergamot essential oil possesses excellent curative effects in alleviating anxiety and depression. The method is capable of providing salviae miltiorrhizae terpene synthases gene synthesis of sesquiterpenoid compounds with foundation, and promoting medicine development and industry development of sesquiterpenoid compounds, such as zingiberene and alpha-bergamot oil alkene, based onSmTPS3 catalysis synthesis.

The present invention discloses a fresh lotus root juice drink production method, comprising the following steps: selecting white and soft lotus roots, removing the mud on the surface of the lotus roots with rags and straws, and rinsing the lotus roots with running water; soaking the lotus roots in 1% salt water for 1 to 2 hours; and then soaking the lotus roots in boiling water for 1-2 minutes; squeezing the lotus root with a squeezer; evenly mixing 75 parts of lotus root juice, 20 parts of white sugar, 2 parts of citric acid, 1 part of sodium carboxymethyl cellulose, 1 part of food preservatives and 1 part of food flavoring agent, and precise-filtering the mixture; further crushing the suspended particles of the mixture using a high pressure homogenizer at a homogenization pressure of 9.8 to 18.6 MPa; packaging the treated lotus root juice drink into a sterilized container and sealing the container, and sterilizing the packaged lotus root juice drink for 15-20 minutes at a temperature of 100 DEG C, and testing bacterial indicators of the lotus root juice drink.

The invention discloses a zasiokaurin-containing salad sauce and a preparation method thereof, which belong to the food processing field. The zasiokaurin-containing salad sauce comprises the following raw materials by weight: 10-30 parts of zasiokaurin, 40-60 parts of soybean powder, 30-60 parts of honey, 40-60 parts of milk powder, 20-50 parts of lemon juice, 40-60 parts of egg yolk, 80-130 parts of olive oil, 10-20 parts of matrimony vine powder, 10-20 parts of red date powder, 2-5 parts of salt, 1-3 parts of additive and 50-100 parts of cold water. The additive is ascorbic acid, protamine, propolis and tea polyphenol with weight ratio being 1: 2: 3: 2. The zasiokaurin-containing salad sauce is prepared by taking zasiokaurin, matrimony vine and red date powder as raw materials, the zasiokaurin-containing salad sauce has health care function as a food flavoring agent, and the preparation method also solves the difficult wall breaking of zasiokaurin and difficult absorption.

The invention discloses an enzymolysis product of corn protein. A preparation method of the enzymolysis product comprises taking the corn protein, adding water which is 2-6 times as much as the corn protein, evenly mixing, adding compound protease which is, by weight, 0.02%-0.05% of the corn protein, controlling the temperature of enzyme hydrolysis to be 35-55 DEG C and the pH value to be 5.0-7.5 with stirring, carrying out enzyme hydrolysis for 6-10h, heating to boiling inactivation, and obtaining enzymolysis egg white liquid after filtering and decolorization through activated carbon, namely obtaining the enzymolysis product of the corn protein. The compound protease is composed of acid protease, neutral protease and flavor protease which are all equal in mass. The enzymolysis product of the corn protein is a natural compound flavoring agent and mainly comprises various amino acids and peptides, and the contents of the amino acids and the peptides are high, and the enzymolysis product has particular aroma and umami and can be applied as a raw material of food flavoring agents, nutrient supplements and meat essences and the like.

The invention relates to honeycomb-shaped crisp original taste coconut crisp chips. A method for preparing the crisp chips comprises the following steps of: cutting copra into slices or small pieces; quick-freezing; taking out and roasting to obtain coconut crisp chip raw materials; blending the coconut crisp chip raw materials with traditional food flavoring agents, roasting until the surfaces of the coconut chips are golden yellow, and the coconut chips are fragrant and crisp, and taking out; balancing the temperature of the coconut chips to normal temperature to obtain the honeycomb-shapedcrisp original taste coconut crisp chips; and packaging. In the invention, the internal structure of the copra is changed to form a lot of honeycomb-shaped holes through the quick-freezing treatment,and through roasting, protein and coconut oil contained in the copra give out strong fragrance, thereby the crisp chips maintain the specific original fragrance of the copra. The invention has the characteristics of simple process, simple equipment, easy operation, stable product quality, and the like.

The invention discloses a method for preparing taste-active peptide through fermentation of composite probiotics. The method generally comprises the technological processes of pre-treating raw materials (cleaning the raw materials, soaking the cleaned raw materials, crushing the soaked materials, mashing the crushed materials and over-grinding the mashed materials), sterilizing the pre-treated materials (boiling the pre-treated materials at high temperature and high pressure), degreasing the sterilized materials (after the pre-treated materials are boiled, degreasing the boiled materials by a quenching method or an oil-water separation method), performing constant-temperature controllable enzymolysis (carrying out enzymolysis by two enzymes at the same time and two-stage enzymolysis), performing enzyme deactivation, performing inoculation, fermentation and culturing, performing sterilization, performing concentration, performing mixing (performing a Maillard thermal reaction for flavoring), performing high-pressure homogenizing, and shaping products (performing thickening so as to form cream, and performing powder injection, freeze drying, vacuum concentration and microwave drying). The prepared taste-active peptide products have the characteristics of being good in mouth feel, high in content of functional taste-active peptide, rich in nutrition and the like, and can be directly used as intermediate food flavors, food additives or intensifying agents in industrialized raw materials to be added to foods and health-care products.

The invention relates to processing methods of instant food, particularly to a processing method of instant vegetable cakes, and aims to solve the technical problems that additives such as salt, sugar and the like contained in existing instant vegetables are too high and the safety health care performance is poor. The method comprises the steps as follows: weighing dried vegetables, peels and food flavor agents, crushing the dried vegetables and the peels, then spraying a calcium hydroxide aqueous solution, evenly mixing and steaming the mixture, adding citric acid or vinegar, evenly stirring the mixture, adding the food additives, evenly mixing the mixture, pressing the mixture into cake blanks, and drying the cake blanks to obtain the instant vegetable cakes. The instant vegetable cakes belong to heath care food and are low in heat quantity, high in calcium and capable of meeting requirements of people of all ages.

The present invention concerns novel protein hydrolysates of marine origin and methods of producing the same. The invention also concerns the use of such hydrolysates as palatants and as a food flavoring agents.

The invention discloses a beef seasoning packet of soup cooked wheaten food and a preparation method of the beef seasoning packet and belongs to the technical field of food flavoring agents. The beef seasoning packet of the soup cooked wheaten food comprises a sauce packet, a powder packet and a dried vegetable packet. The sauce packet comprises concentrated beef soup, bechamel, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorns, pericarpium citri reticulatae, plum pulp, garlic, fennel, old ginger, planted pepper, wild zanthoxylum schinifollum, milkvetch roots, prepared rehmannia roots, cucumber leaves, liquorice, radix angelica sinensis, rhizoma kaempferiae, lycium barbarum, red dates and sea buckthorn dates. The powder packet comprises table salt powder, monosodium glutamate, powdered sugar, green bean starch, pleurotus eryngii powder, star aniseed powder, fennel powder, cassia twig powder, amomum tsaoko powder, ground clove powder, chili powder, ground pepper, onion powder, ginger powder, garlic powder, spice powder and horseradish powder. Compared with the prior art, the beef seasoning packet has the advantages that the food material source is simple, the taste is delicious, the fragrance is strong, production is easy, the flavor is rich, and the process is mature.

The invention discloses a spare rib seasoning packet of soup cooked wheaten food and a preparation method of the spare rib seasoning packet and belongs to the technical field of food flavoring agents. The spare rib seasoning packet of the soup cooked wheaten food comprises a sauce packet, a powder packet and a dried vegetable packet. The sauce packet comprises concentrated spare rib soup, bechamel, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, hawthorns, pericarpium citri reticulatae, plum pulp, garlic, fennel, old ginger, planted pepper, wild zanthoxylum schinifollum, milkvetch roots, prepared rehmannia roots, cucumber leaves, liquorice, radix angelica sinensis, rhizoma kaempferiae, lycium barbarum and red dates. The powder packet comprises table salt powder, monosodium glutamate, powdered sugar, green bean starch, pleurotus eryngii powder, star aniseed powder, fennel powder, cassia twig powder, amomum tsaoko powder, ground clove powder, chili powder, ground pepper, onion powder and ginger powder. Compared with the prior art, the spare rib seasoning packet has the advantages that the food material source is simple, the taste is delicious, the fragrance is strong, the production method is simple, and the process is mature, the composite flavoring effect of the sauce packet, the powder packet and the dried vegetable powder is fully exerted, and a certain medicated food effect is achieved.

The invention discloses pickle seasoning packets of instant noodles and a production method and belongs to the technical field of food condiments. The pickle seasoning packets of the instant noodles include a sauce packet, a powder packet and a pickle packet. The sauce packet includes pork rib soup, fresh pork, peanut oil, sunflower oil, soybean oil, olive oil, corn oil, bechamel, garlic, fructus foeniculi, hawthorn, dried orange peel, plum pulp, old ginger, planted pepper, wild mountain pepper, milkvetch roots, prepared rehmannia roots, cucumber leaves, liquorice, Chinese angelica, rhizoma kaempferiae, wolfberry, red dates and red flowers. Compared with the prior art, the pickle seasoning packets have the advantages of being simple in food material source, delicious in taste, rich in fragrance, simple in production method and mature in process; the combined seasoning effect of the powder packet and a dried vegetable packet are fully played, and certain herbal diet effects are achieved.