CN101999616A - Fresh vegetable compound seasoning and preparation method thereof - Google Patents
Fresh vegetable compound seasoning and preparation method thereof Download PDFInfo
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- CN101999616A CN101999616A CN2009101949037A CN200910194903A CN101999616A CN 101999616 A CN101999616 A CN 101999616A CN 2009101949037 A CN2009101949037 A CN 2009101949037A CN 200910194903 A CN200910194903 A CN 200910194903A CN 101999616 A CN101999616 A CN 101999616A
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Abstract
The invention discloses a fresh vegetable compound seasoning which is mainly prepared from the following raw materials: vegetable mixture, edible salt, sodium glutamate and disodium flavor nucleotide. The fresh vegetable compound seasoning is characterized in that the vegetable mixture comprises more than six vegetables and comprises at least one thickly flavored vegetable and at least one slightly flavored vegetable. The invention also discloses a preparation method of the fresh vegetable compound seasoning. The invention overcomes the defects of few varieties, single taste and non-thick vegetable flavor of the fresh vegetable seasoning in the prior art, and provides the fresh vegetable compound seasoning which has unique and thick vegetable flavor, layered taste and rich nutrition, is beneficial to the health, can meet different taste requirements on consumers and does not contain preservatives and antioxidants.
Description
Technical field
The present invention relates to a kind of compound seasoner and preparation method thereof, relate in particular to bright class compound seasoner of a kind of vegetables and preparation method thereof.
Background technology
Along with improving constantly of rapid economy development and living standard, people have higher requirement to the compound quality that increases fresh seasoning.Present compound increasing in the fresh seasoning market, the overwhelming majority is " meat or fish aquatic foods " class flavoring products, plain bright series products scale is totally less than normal, wherein plain bright series products is the flavor type product of representative based on bacterium mushroom local flavor (as the essence of pestering, mushroom essence etc.), and the shared ratio of the bright class compound seasoner of vegetables product seldom, can not satisfy the demand of vegetarian and other consumer's various tastes.
Current era, people more and more pay attention to the health and the nutrition of food when pursuing the food delicious food.The bright class compound seasoner of existing vegetables mainly is to add a few vegetables or Vegetable powder in flavoring, is generally the 3-4 kind.Because the kind of vegetables is less, the taste dullness can not be given strong fresh vegetables local flavor of flavoring and the demand that satisfies consumer's different taste, and raw material selection, collocation and the color and luster of product can not highlight the theory of health-nutrition.Therefore adopting reasonably combined fresh vegetables is raw material, and the bright class compound seasoner of novel vegetables that have strong vegetable flavor, can satisfy different many tastes of consumer demands has become the striving direction of research and development.
Carrot is a kind of nutritious, suitable to people of all ages good vegetables, is described as " glabrousleaf asiabell root ".Carrot is rich in carrotene and vitamin A, and the every hectogram of carrot contains 1.35～17.25 milligrams carrotene, is many more than other vegetables, is 360 times of potato, 36 times of celery.After carrotene enters human body and is absorbed, can change into vitamin A.Can strengthen immunity, anticancer diseases prevention.In addition, vitamin A can be kept the normal function of human body epithelial tissue, makes it secrete glycoprotein, in order to keep the moistening delicacy of skin.
The very nutritious value of cucumber can provide various trace elements and the various necessary vitamin etc. that grows for human body.Cucumber contains bitter principle, vitamin C, mineral matter K, has resisting age of skin, prevents cheilitis and angular stomatitis, the function of hypoglycemic, heat-clearing, detumescence, is known as " beauty treatment, fat-reducing melon and fruit ".
Celery contains rich nutrient contents.Contain protein 2.2 grams in the 100 gram celeries, 8.5 milligrams of calcium, 61 milligrams in phosphorus, 8.5 milligrams of iron, wherein protein content is higher 1 times than general gourd, fruit and vegetable, and iron content is about 20 times of tomato, also contain abundant carrotene and multivitamin etc. in the celery, all very useful to health.Celery has higher medical value, it is cool in nature, flavor is sweet, nontoxic, have heat radiation, expelling wind and removing dampness, the sharp vim and vigour gut purge of being good for the stomach is convenient, moisten the lung and relieve the cough, bring high blood pressure down, the effect of brain tonic calmness, to hypertension, vascular sclerosis, neurasthenia, headache brain rise, children's's rickets etc. all has the supplemental treatment effect, is referred to as " medicine in the kitchen ".
Tomato is rich in iron, phosphorus, lycopene, has unique oxidation resistance, can eliminate the free radical that causes old and feeble and disease in the human body; The generation of angiocardiopathy preventing; Stop prostatic canceration process, and reduce the initiation potential of cancers such as breast cancer, the carcinoma of the rectum, laryngocarcinoma, carcinoma of mouth, cancer of pancreas effectively.Can whet the appetite, anti-oxidant, protection is cardiovascular, be described as " in the dish fruit ".
Corn also contains nutriments such as riboflavin, vitamin in the corn except containing carbohydrate, protein, fat, carrotene, its vitamin content is rice, wheat 5-10 a times.Per 100 gram corns can provide nearly 300 milligrams calcium, almost with dairy products in contained calcium similar.Abundant calcium can play hypotensive effect.In addition, the contained plant cellulose of corn can quicken the discharge of carcinogen and other poisonous substances; Natural VE then has and promotes cell division, delays, reduces serum cholesterol, prevents the function of cutaneous lesions, can also alleviate artery sclerosis and brain function decline.It is aging that the lutern that corn contains, zeaxanthin can resist eyes.In addition, eat corn more and can also suppress the side effect of cancer therapy drug, stimulate brain cell, strengthen people's mentality and memory, be endowed the laudatory title of " life prolonging food " human body.
Green pepper contains abundant vitamin C and vitamin A, can strengthen people's muscle power, alleviates the fatigue that causes because of work, life stress.Because the Vit C contents height, green pepper can also be prevented and treated scurvy, and bleeding gums, anaemia and nagiopasthyrosis are had the supplemental treatment effect.
Broccoli contains rich in protein and mineral matter such as calcium, phosphorus, iron, potassium, zinc, manganese etc., also contain ascorbic acid, sulphur radish element, impel human body to produce the anticancer protein ferment, get rid of harmful free radical, strengthen the liver detoxification ability, be described as " anti-cancer rising star ".
Pea seedlings contains multiple human body essential amino acid.Pea seedlings contains multiple human body essential amino acid, its contained calcareous, B family vitamin, vitamin C and carrotene, diuresis, antidiarrheal, detumescence, pain relieving and effect such as aid digestion are arranged, and contain nutriments such as abundant carrotene, ascorbic acid, riboflavin.In addition, pea seedlings can be treated tanned skin, makes the salubrious non-greasy of skin.Its flavor delicate fragrance, matter are tender, lubricious agreeable to the taste, and color is all good, extremely consumers in general's favor.
Spirulina powder is used widely in health food, it is the human classic pure natural protein food source of being found up to now, protein contains and is up to 60～70%, be equivalent to 6 times of wheat, 4 times of pork, 3 times of the flesh of fish, 5 times of egg, 2.4 times of cheese, and digestibility is up to more than 95%.Its distinctive phycocyanin can improve lymphocyte activity, strengthens body immunity, and gastrointestinal disease and hepatopath's rehabilitation are acquired a special sense.Vitamin and content of mineral substances are very abundant in the spirulina, comprise Cobastab
1, Cobastab
2, Cobastab
6, Cobastab
12, vitamin E, vitamin K etc., and contain trace elements such as zinc, iron, potassium, calcium, magnesium, phosphorus, selenium, iodine, its biological zinc, the iron ratio is basic needs consistently with Human Physiology, the easiest being absorbed by the body can be improved child's apositia fast, raising appetite.Its carotenoid content is 1.5 times of carrot, Cobastab
12Content is 4 times of pork liver, and iron content is 23 times of spinach, is the abundantest food of iron content.Contain very high acid and gamma-linolenic in the spirulina, have to promote calcium to absorb, improve immunity, prevent metabolic disorder and prevent old and feeble function.Spirulina polysaccharide in the spirulina has radiation-resistant function, and by strengthening immunity of organisms, suppresses the hyperplasia of cancer cell indirectly.Contained chlorophyll A in the spirulina has the clean blood function of its unique hematopoiesis.
Summary of the invention
It is few that technical problem to be solved by this invention is to have overcome the bright class flavoring of vegetables of the prior art vegetable species, the taste dullness, and the defective that vegetable flavor is not strong provides bright class compound seasoner of a kind of vegetables and preparation method thereof.The bright class compound seasoner of this vegetables has uniqueness, strong vegetable flavor, and the taste sense that has levels is nutritious, good for health, can satisfy the vegetables aquatic foods class compound seasoner of consumer's different taste needs.
The present invention solves the problems of the technologies described above by following technical proposals:
The invention provides the bright class compound seasoner of a kind of vegetables, it is mainly made by following raw material: vegetable mixture, edible salt, sodium glutamate and flavour nucleotide disodium, wherein said vegetable mixture is a vegetable portions thing more than six kinds, and this vegetable mixture comprises at least a aromatic flavour type vegetables and the pure and fresh type vegetables of at least a fragrance.
The present invention filters out pure and fresh type vegetables of fragrance and aromatic flavour type vegetables more than six kinds from numerous vegetables, by the cooperation effect between these vegetables, make the bright class compound seasoner of vegetables of the present invention have uniqueness, strong vegetable flavor.
Among the present invention, 1～10% of the preferably described raw material gross weight of the consumption of described vegetable mixture, better is 3～8%.Wherein, the pure and fresh type vegetables of described fragrance are the vegetables with light perfume (or spice), and what preferable was in carrot, cucumber, tomato, corn, green pepper, broccoli, pea seedlings, aloe, water spinach, spinach and the lily is several; 60%～95% of the preferably described vegetable mixture weight of consumption of the pure and fresh type vegetables of described fragrance, better is 75～90%; Described aromatic flavour type vegetables are the vegetables with strong fragrance, one or more that preferable is in celery, caraway, shallot and the onion; 5～40% of the preferably described vegetable mixture weight of consumption of described aromatic flavour type vegetables, better is 10～25%.
In a preferred embodiment of the present invention, the pure and fresh type vegetables of described fragrance are selected from carrot, cucumber, tomato, corn, green pepper, broccoli and pea seedlings; Described aromatic flavour type vegetables are celery.
Wherein, described carrot is the conventional raw material in the field of food, is rich in carrotene and vitamin A.0.3%～3% of the preferably described raw material gross weight of the consumption of described carrot, more preferably 1%～3%.
Described cucumber is the conventional raw material in the field of food, can provide various trace elements and the various necessary vitamin etc. that grows for human body.0.2%～3% of the preferably described raw material gross weight of the consumption of described cucumber, more preferably 0.5%～2%.
Described tomato is the conventional raw material in the field of food, and tomato is rich in iron, phosphorus, lycopene, can whet the appetite, can also be anti-oxidant, protection is cardiovascular.0.1%～3% of the preferably described raw material gross weight of the consumption of described tomato, more preferably 0.5%～2%.
Described corn is the conventional raw material in the field of food, except containing carbohydrate, protein, fat, carrotene, also contains nutriments such as riboflavin, vitamin in the corn in the corn.0.2%～4% of the preferably described raw material gross weight of the consumption of described corn, more preferably 0.5%～2.5%.
Described green pepper is the conventional raw material in the field of food, green pepper contains abundant vitamin C and vitamin A, distinctive taste of green pepper and contained capsicim have the effect of saliva stimulating and gastric secretion, can improve a poor appetite, help digest, promote enterocinesia, prevent constipation.0.1%～3% of the preferably described raw material gross weight of the consumption of described green pepper, more preferably 0.6%～2%.
Described broccoli is the raw material commonly used in the field of food, and broccoli contains rich in protein and mineral matter such as calcium, phosphorus, iron, potassium, zinc and manganese etc., also contains ascorbic acid, sulforaphen.0.1%～3% of the preferably described raw material gross weight of the consumption of described broccoli, more preferably 0.5%～2%.
Described pea seedlings is the conventional raw material in the field of food, and its flavor delicate fragrance, matter are tender, lubricious agreeable to the taste, and color is all good, extremely consumers in general's favor.0.1%～4% of the preferably described raw material gross weight of the consumption of described pea seedlings, more preferably 1%～2.5%.
Described celery is the conventional raw material in the field of food, contains volatile sweet mellow wine in the celery base of leaf, and other tool fragrance can whet the appetite, and is also with health role.0.1%～4% of the preferably described raw material gross weight of the consumption of described celery, more preferably 0.5%～2.5%.
Among the present invention, described sodium glutamate is also referred to as monosodium glutamate, is tasty agents commonly used in the field of food.Sodium glutamate is main delicate flavour composition in compound seasoner of the present invention, can give the flavour of food deliciousness.35%～60% of the preferably described raw material gross weight of the consumption of described sodium glutamate, more preferably 40%～50%.
Among the present invention, described flavour nucleotide disodium is the mixture of 5 '-inosine acid disodium (IMP) and 5 '-Sodium guanylate (GMP), and wherein the weight ratio of 5 '-inosine acid disodium and 5 '-Sodium guanylate is 1: 1.Flavour nucleotide disodium and sodium glutamate use simultaneously and can reach the effect that delicate flavour multiplies each other, and the two can reach use amount that reduces sodium glutamate and the purpose that improves delicate flavour through collocation rationally.0.1%～2% of the preferably described raw material gross weight of the consumption of described flavour nucleotide disodium, more preferably 0.2%～2%.
Among the present invention, described edible salt is the conventional raw material in the field of food.15%～40% of the preferably described raw material gross weight of the consumption of described edible salt, more preferably 20%～35%.
In the present invention's one preferred embodiment, also contain spirulina in the raw material of the bright class compound seasoner of described vegetables.Spirulina does not still also have data to show that spirulina is added in the flavoring usually as functional product.The present invention makes an addition to spirulina in the flavoring first, has increased the nutrition of flavoring on the one hand, has good toning effect on the other hand, gives product jade-green soft color and luster.0.1%～1% of the preferably described raw material gross weight of the consumption of described spirulina, more preferably 0.3%～0.6%.
In the present invention's one preferred embodiment, the bright class compound seasoner of described vegetables is mainly made by following raw material: carrot, cucumber, tomato, corn, green pepper, broccoli, pea seedlings, celery, spirulina powder, edible salt, sodium glutamate and flavour nucleotide disodium; Wherein the consumption of each raw material is with aforementioned.
Among the present invention, preferably also further comprise the sweet taste material in the raw material of the bright class compound seasoner of described vegetables.The sweet taste material makes the flavoring mouthfeel abundanter, has seasoning and proposes bright effect.Described sweet taste material is natural sucrose material, and preferable is white granulated sugar and/or soft white sugar; 2%～20% of the preferably described raw material gross weight of the consumption of described sweet taste material, more preferably 5%～15%.
Among the present invention, preferably also further comprise starchy material in the raw material of the bright class compound seasoner of described vegetables, it plays the effect of filler.Described starchy material can be the conventional various starchy materials that use as filler that use in this area, and as cornstarch, tapioca, potato starch, rice meal etc., preferable is rice meal.1%～20% of the preferably described raw material gross weight of the consumption of described starchy material, more preferably 5%～15%.
Among the present invention, preferably also further comprise flavoring essence in the raw material of the bright class compound seasoner of described vegetables.Flavoring essence can be strengthened the vegetables fragrance of flavoring, promotes delicate flavour.0.1%～2% of the preferably described raw material gross weight of the consumption of described flavoring essence, more preferably 0.5%～1.5%.
In the better embodiment of the present invention one, the bright class compound seasoner of described vegetables is mainly made by following raw material: carrot, cucumber, celery, tomato, corn, green pepper, broccoli, pea seedlings, spirulina powder, edible salt, sodium glutamate, flavour nucleotide disodium, white granulated sugar, rice meal and flavoring essence; Wherein the consumption of each raw material is with aforementioned.In this embodiment, the bright class compound seasoner of the vegetables that make also has long this advantage of aroma-keeping time.
Among the present invention, comprise further also preferably in the raw material of the bright class compound seasoner of described vegetables that Vegetable powder and/or vegetables do.Vegetables during described Vegetable powder and/or vegetables do can be selected from various vegetables of the present invention and/or can play in other vegetables of seasoning effect one or more, as long as it does not influence the various characteristics of the bright class compound seasoner of vegetables of the present invention substantially.
The present invention also provides the preparation method of the bright class compound seasoner of a kind of described vegetables, and it comprises the steps:
(1) preliminary treatment of raw material: vegetables more than six kinds are cleaned, rubbed then or chopping; Sodium glutamate and edible salt are pulverized; Described vegetables are pure and fresh type vegetables of fragrance and aromatic flavour type vegetable portions thing;
(2) pretreated vegetables in the step (1) are mixed and grind, obtain thick slurries;
(3) with the slurries that obtain in the step (2), sodium glutamate, edible salt after step (1) is pulverized mix with the flavour nucleotide disodium, stir into the homogeneous material with viscosity;
(4) uniform wet granular is made in the material extrusion modling that step (3) is obtained;
(5) the wet granular high temperature drying dehydration that makes in the step (4) promptly gets the bright class compound seasoner of described vegetables.
Wherein, also can pulverize the sweet taste material in the step (1); Step (1) but in also comminuting vegetables do; The kind of described vegetables, the pure and fresh type vegetables of fragrance and aromatic flavour type vegetables and the selection of consumption are with aforementioned; The consumption that described vegetables do adds according to actual needs;
Preferably, step (2) is mixed and also can be added when grinding in doing one or more of spirulina, flavoring essence, Vegetable powder and the vegetables after step (1) is pulverized and grinds together, obtains slurries; Described spirulina can be spirulina powder.Wherein, the consumption of Vegetable powder adds according to actual needs;
Preferably, step (3) also can add starch material and/or the sweet taste material after step (1) is pulverized when mixing, thereby obtains homogeneous material; What described starch material was preferable is rice meal.Stirring in the step (3) can adopt this area conventional method to carry out, and gets final product so that the homogeneous material that obtains can be made wet granular.
Wet granular in the step (4) can adopt this area conventional method to make, preferably extrusion modling in granulator.
Drying in the step (5) can adopt this area conventional method to carry out.Described drying not only can be sloughed redundant moisture in the flavoring, can also play the effect of sterilization, helps the storage of flavoring; The degree of described drying preferably makes moisture in the bright class compound seasoner of vegetables at percentage by weight below 3%.
Used vegetables, edible salt among the preparation method of the bright class compound seasoner of vegetables of the present invention, be the selection of raw materials such as flavor nucleic acid disodium, sodium glutamate, spirulina, sweet taste material, starchy material and flavoring essence all with aforementioned.
Among the present invention, above-mentioned optimum condition can make up arbitrarily, promptly gets the preferred embodiments of the invention.
Raw material that the present invention is used and reagent are all commercially available to be got.
Positive progressive effect of the present invention is:
(1) to select for use more than six kinds vegetables to carry out first compound for the bright class compound seasoner of vegetables of the present invention, makes the flavoring vegetable flavor that obtains strong, and fragrance is pleasant, can satisfy the demand that different consumers suit one's taste.
(2) vegetables of selecting for use in the bright class compound seasoner of vegetables of the present invention more than six kinds are rich in abundant vitamin and nutriment, and are all made health-nutrition by crude vegetable.
(3) in a preferred embodiment of the present invention, first spirulina is applied in the flavoring, protein content height in the spirulina, and contain abundant vitamin and mineral matter, improved the nutritive value of product, and product is had good coloring effect, make the food of flavoring of the present invention have better gloss.
(4) in another preferred embodiment of the present invention,, make the bright class compound seasoner of the vegetables that make to give out lasting vegetables fragrance by the interaction between each raw material.
(5) do not contain any anticorrisive agent and antioxidant in the bright class compound seasoner of vegetables of the present invention, more favourable to the consumer health.
(6) the bright class compound seasoner of vegetables of the present invention is raw material with vegetables, can satisfy vegetarian's needs, and applicability is strong, and convenient to use.
The specific embodiment
Further specify the present invention below by embodiment, but the present invention is not limited among the described scope of embodiments.
Percentage among following each embodiment is all the percentage by weight with respect to the raw material gross weight of the bright class compound seasoner of vegetables.
Embodiment 1
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 40%, edible salt 35%, carrot 0.3%, cucumber 3%, celery 0.1%, tomato 0.1%, corn 0.2%, green pepper 3%, broccoli 3%, pea seedlings 0.1%, spirulina powder 0.1%, flavoring essence 0.1%, flavour nucleotide disodium 2%, rice meal 11%, white granulated sugar 2%.
The preparation method of the bright class compound seasoner of described vegetables, specifically carry out according to following step:
(1) preliminary treatment of raw material: the vegetables in will filling a prescription are cleaned, rub, and respectively sodium glutamate, edible salt, white granulated sugar are pulverized with pulverizer simultaneously;
(2) require pretreated various vegetables, spirulina and flavoring essence are ground together according to prescription, to be mixed into thick slurries;
(3) sodium glutamate, edible salt, white granulated sugar, rice meal and flavour nucleotide disodium after pulverizing in the slurries that obtain in (2), (1) are mixed, stir to such an extent that have a homogeneous material of viscosity;
(4) with stirred materials extrusion modling in granulator, make uniform wet granular;
(5) dry sterilization: the particle that makes is carried out drying and dewatering, and the moisture of product is controlled at below 3%.After the oven dry, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 2
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 60%, edible salt 15%, carrot 2%, cucumber 0.2%, celery 2%, tomato 1%, corn 2%, green pepper 1%, broccoli 0.1%, pea seedlings 2%, spirulina powder 1%, flavoring essence 2%, flavour nucleotide disodium 0.1%, rice meal 5.6%, white granulated sugar 6%.
Adopt the preparation method among the embodiment 1 to make the bright class compound seasoner of vegetables according to above-mentioned prescription, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 3
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 45%, carrot 1.5%, cucumber 1%, celery 1%, tomato 1%, corn 1.5%, green pepper 1%, broccoli 1.5%, pea seedlings 1.5%, spirulina powder 0.5%, edible salt 25%, flavoring essence 1%, flavour nucleotide disodium 1.5%, rice meal 7%, white granulated sugar 10%.
Adopt the preparation method among the embodiment 1 to make the bright class compound seasoner of vegetables according to above-mentioned prescription, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 4
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 48%, edible salt 40%, carrot 2.5%, celery 4%, tomato 0.5%, corn 1%, broccoli 1%, pea seedlings 1%, flavour nucleotide disodium 1.5%, flavoring essence 0.5%.
The preparation method of the bright class compound seasoner of described vegetables, specifically carry out according to following step:
(1) preliminary treatment of raw material: the fresh vegetables in will filling a prescription cleans, rubs, and respectively sodium glutamate and edible salt is pulverized with pulverizer simultaneously;
(2) require pretreated various vegetables and flavoring essence are ground together according to prescription, to be mixed into thick slurries;
(3) sodium glutamate, edible salt and flavour nucleotide disodium after pulverizing in the slurries that obtain in (2), the step (1) are mixed, stir to such an extent that have a homogeneous material of viscosity;
(4) with stirred materials extrusion modling in granulator, make uniform wet granular;
(5) dry sterilization: the particle that makes is dried, make its dehydration, the moisture of product is controlled at below 3%.After the oven dry, product is light green, for loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 5
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 50%, edible salt 20%, carrot 1%, cucumber 2%, celery 0.5%, tomato 1.9%, corn 2.5%, green pepper 0.6%, broccoli 0.5%, pea seedlings 1%, spirulina powder 0.6%, flavoring essence 2%, flavour nucleotide disodium 1.4%, rice meal 1%, white granulated sugar 15%.
Adopt the preparation method among the embodiment 1 to make the bright class compound seasoner of vegetables according to above-mentioned prescription, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 6
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 35%, edible salt 18%, carrot 0.3%, cucumber 0.5%, celery 2.3%, shallot 0.1%, onion 0.1%, tomato 3%, corn 0.5%, green pepper 0.1%, broccoli 0.1%, pea seedlings 3%, spirulina powder 0.3%, flavoring essence 1.5%, flavour nucleotide disodium 0.2%, rice meal 15%, soft white sugar 20%.
Adopt the preparation method among the embodiment 1 to make the bright class compound seasoner of vegetables according to above-mentioned prescription, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 7
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 45%, edible salt 15%, carrot 0.5%, cucumber 0.4%, celery 2.5%, tomato 2.5%, corn 0.5%, green pepper 0.8%, broccoli 0.3%, pea seedlings 3%, spirulina powder 1%, flavoring essence 0.5%, flavour nucleotide disodium 2%, tapioca 20%, soft white sugar 6%.
Adopt the preparation method among the embodiment 1 to make the bright class compound seasoner of vegetables according to above-mentioned prescription, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 8
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 60%, edible salt 15%, celery 0.1%, caraway 0.1%, tomato 0.2%, corn 0.2%, green pepper 0.2%, broccoli 0.1%, pea seedlings 0.1%, spirulina powder 1%, flavoring essence 1%, flavour nucleotide disodium 2%, cornstarch 15%, white granulated sugar 5%.
Adopt the preparation method among the embodiment 1 to make the bright class compound seasoner of vegetables according to above-mentioned prescription, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 9
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 50%, edible salt 25%, carrot 0.5%, cucumber 0.5%, celery 0.5%, tomato 0.5%, corn 4%, green pepper 2%, broccoli 1%, pea seedlings 1%, spirulina powder 1%, flavoring essence 1%, flavour nucleotide disodium 2%, rice meal 9%, white granulated sugar 2%.
Adopt the preparation method among the embodiment 1 to make the bright class compound seasoner of vegetables according to above-mentioned prescription, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 10
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 50%, edible salt 25%, carrot 3%, cucumber 0.2%, celery 0.1%, corn 0.2%, green pepper 2%, broccoli 2%, pea seedlings 2.5%, spirulina powder 1%, flavoring essence 1%, flavour nucleotide disodium 2%, potato starch 9%, white granulated sugar 2%.
Adopt the preparation method among the embodiment 1 to make the bright class compound seasoner of vegetables according to above-mentioned prescription, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Embodiment 11
The prescription of the bright class compound seasoner of vegetables is as follows:
Sodium glutamate 50%, edible salt 25%, carrot 0.3%, cucumber 0.2%, celery 4%, tomato 0.2%, aloe 0.2%, water spinach 0.2%, spinach 0.3%, lily 0.2%, corn 0.2%, green pepper 0.1%, broccoli 0.1%, pea seedlings 4%, spirulina powder 1%, flavoring essence 1%, flavour nucleotide disodium 2%, cornstarch 9%, white granulated sugar 2%.
Adopt the preparation method among the embodiment 1 to make the bright class compound seasoner of vegetables according to above-mentioned prescription, product is uniform light green color, and is bright and lustrous, is loose fine granularity, has the delicate fragrance of fresh vegetables.
Effect embodiment 1
The bright class flavoring of vegetables that the embodiment of the invention 1, embodiment 4, embodiment 7, embodiment 9 made, commercially available vegetables fresh seasoning and do not add vegetables fresh seasoning (in contrast) and cook according to following menu.Select 5 flavoring professional and technical personnel to form subjective appreciation group, from delicate flavour, fragrance dish is carried out subjective appreciation under 20 ℃ of room temperatures, available light, adopt 5 point systems, comprehensively give a mark, get its mean value, evaluation result sees Table 1.Wherein, the prescription of the bright class flavoring of commercially available vegetables is: food additives (flavoring agent, carrotene), edible salt, white granulated sugar, potato starch, carrot, chive, tomato meal, spinach powder.
Methods of marking:
Delicate flavour: very bright 5, bright 3, delicate flavour very light 1;
Fragrance: strong vegetables fragrance 5, vegetables fragrance is lighter 3, vegetables flat aroma or almost do not have 1.
Menu:
In pot, add water 500ml, put into the Chinese cabbage piece about 300g after boiling, and then add an amount of salt and the bright class flavoring of the vegetables about 8g, spoon proper amount of edible oil and get final product.Add the Chinese cabbage soup of the bright class flavoring of vegetables of the present invention, vegetable flavor is strong, and aftertaste is aromatic, and is clearly good to eat.The bright class flavoring of vegetables of the present invention is carried out sense organ respectively with the bright class flavoring of commercially available vegetables contrast from soup body color, mouthfeel and fragrance three aspects, organoleptic analysis's evaluation form sees Table 1.
Table 1. subjective appreciation table
| Flavoring | The delicate flavour scoring | The fragrance scoring | Comprehensive grading |
| Not with flavoring | 1.8±0.1 | 1.1±0.4 | 1.7±0.1 |
| Commercially available vegetables fresh seasoning | 3.0±0.2 | 2.8±0.2 | 2.9±0.1 |
| Embodiment 1 | 4.6±0.2 | 4.4±0.2 | 4.5±0.2 |
| Embodiment 4 | 4.2±0.3 | 4.2±0.3 | 4.2±0.4 |
| Embodiment 7 | 4.8±0.1 | 4.7±0.1 | 4.3±0.2 |
| Embodiment 9 | 4.3±0.1 | 4.8±0.2 | 4.7±0.1 |
As can be seen from the above table, the bright fragrance that adds the Chinese cabbage soup of bright class flavoring of vegetables of the present invention and the bright class flavoring of commercially available vegetables is better than with flavoring.On delicate flavour, fragrance and comprehensive grading, the bright class flavoring of vegetables of the present invention all obviously is better than the bright class flavoring of commercially available vegetables simultaneously, adds the Chinese cabbage soup of the bright class flavoring of vegetables of the present invention, the soup body is limpid, and vegetable flavor is strong, and aftertaste is aromatic, tasty mouthfeel is pure, and is clearly good to eat.And the Chinese cabbage rushing body muddiness of making of commercially available vegetables fresh seasoning, color is yellow partially, and mouthfeel is single, tart flavour slightly, indivedual vegetable flavor features are not obvious, and vegetable flavor is not full.
Claims (13)
1. the bright class compound seasoner of vegetables, it is mainly made by following raw material: vegetable mixture, edible salt, sodium glutamate and flavour nucleotide disodium, it is characterized in that: described vegetable mixture is a vegetable portions thing more than six kinds, and this vegetable mixture comprises at least a aromatic flavour type vegetables and the pure and fresh type vegetables of at least a fragrance.
2. the bright class compound seasoner of vegetables as claimed in claim 1, it is characterized in that: the consumption of described vegetable mixture is 1～10% of a described raw material gross weight.
3. the bright class compound seasoner of vegetables as claimed in claim 1 is characterized in that: the pure and fresh type vegetables of described fragrance are selected from one or more in following: carrot, cucumber, tomato, corn, green pepper, broccoli, pea seedlings, aloe, water spinach, spinach and lily; Described aromatic flavour type vegetables are selected from one or more in following: celery, caraway, shallot and onion.
4. as the bright class compound seasoner of each described vegetables in the claim 1～3, it is characterized in that: the consumption of the pure and fresh type vegetables of described fragrance is 60%～95% of a described vegetable mixture weight, and the consumption of described aromatic flavour type vegetables is 5～40% of a described vegetable mixture weight.
5. as claim 3 or the bright class compound seasoner of 4 described vegetables, it is characterized in that: the pure and fresh type vegetables of described fragrance are carrot, cucumber, tomato, corn, green pepper, broccoli and pea seedlings; Described aromatic flavour type vegetables are celery.
6. the bright class compound seasoner of vegetables as claimed in claim 5, it is characterized in that: the consumption of described carrot is 0.3%～3%; The consumption of described cucumber is 0.2%～3%; The consumption of described tomato is 0.1%～3%; The consumption of described corn is 0.2%～4%; The consumption of described green pepper is 0.1%～3%; The consumption of described broccoli is 0.1%～3%; The consumption of described pea seedlings is 0.1%～4%; The consumption of described celery is 0.1%～4%; Described percentage is all the percentage by weight with respect to the raw material gross weight of the bright class compound seasoner of vegetables.
7. the bright class compound seasoner of vegetables as claimed in claim 1, it is characterized in that: the consumption of described edible salt is 15%～40%; The consumption of described sodium glutamate is 35%～60%; The consumption of described flavour nucleotide disodium is 0.1%～2%; Described percentage is all the percentage by weight with respect to the raw material gross weight of the bright class compound seasoner of vegetables.
8. as the bright class compound seasoner of each described vegetables in the claim 1～7, it is characterized in that: also contain spirulina in the raw material of the bright class compound seasoner of described vegetables.
9. the bright class compound seasoner of vegetables as claimed in claim 8 is characterized in that: the consumption of described spirulina be the bright class compound seasoner of vegetables the raw material gross weight 0.1%～1%.
10. as the bright class compound seasoner of each described vegetables in the claim 1～9, it is characterized in that: also contain in pleasantly sweet material, starchy material and the flavoring essence one or more in the raw material of the bright class compound seasoner of described vegetables.
11. the bright class compound seasoner of vegetables as claimed in claim 10, it is characterized in that: described sweet taste material is white granulated sugar and/or soft white sugar; The consumption of described sweet taste material is 2%～20%; Described starchy material is one or more in rice meal, potato starch, tapioca and the cornstarch; The consumption of described starchy material is 1%～20%; The consumption of described flavoring essence is 0.1%～2%; Described percentage is all the percentage by weight with respect to the raw material gross weight of the bright class compound seasoner of vegetables.
12. the preparation method as the bright class compound seasoner of each described vegetables in the claim 1～11 is characterized in that it comprises the steps:
(1) preliminary treatment of raw material: vegetables more than 6 kinds are cleaned, rubbed then or chopping; Sodium glutamate and edible salt are pulverized; Described vegetables are pure and fresh type vegetables of fragrance and aromatic flavour type vegetables;
(2) pretreated vegetables in the step (1) are mixed and grind, obtain thick slurries;
(3) with the slurries that obtain in the step (2), sodium glutamate, edible salt after step (1) is pulverized mix with the flavour nucleotide disodium, stir into the homogeneous material with viscosity;
(4) uniform wet granular is made in the material extrusion modling that step (3) is obtained;
(5) the wet granular drying and dehydrating that makes in the step (4) promptly gets the bright class compound seasoner of described vegetables.
13. the preparation method of the bright class compound seasoner of vegetables as claimed in claim 12 is characterized in that: kind of the described vegetables of step (1), the pure and fresh type vegetables of fragrance and aromatic flavour type vegetables and consumption are with each is described in the claim 2～6; Also pulverizing sweet taste material and/or vegetables in the step (1) does;
Carry out described mixing in the step (2) and also add in doing one or more of spirulina, flavoring essence, Vegetable powder and the vegetables after step (1) is pulverized when grinding grinding together, obtain slurries; The consumption of described spirulina is with claim 9; The consumption of described flavoring essence is with claim 11;
Also add starchy material and/or the sweet taste material after step (1) is pulverized when carrying out described the mixing in the step (3), thereby obtain homogeneous material; The consumption of the consumption of described edible salt, the consumption of described sodium glutamate and described flavour nucleotide disodium is with claim 7; The selection of described starchy material and sweet taste material and consumption are with claim 11;
Drying and dehydrating described in the step (5) so that in the bright class compound seasoner of the vegetables that obtain moisture below 3%.
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