CN103053987B - 一种南瓜风味颗粒调味料 - Google Patents
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Abstract
本发明公开了一种南瓜风味颗粒调味料,其是由下述重量份的原料制得:鸡肉纯粉3-5,纯鸡油1.3-2.4,味精42-43,食盐28-32,I+G 1-3,白砂糖6-8,酵母抽提物1-3,玉米淀粉2-4,麦芽糊精7-9,干贝素0.2-0.4,水解植物蛋白粉0.3-0.5,沙棘油0.1-0.2,营养添加剂3-5,南瓜粉1-2,胡萝卜粉1-2,芹菜冻干粉1-2,黄豆粉0.7-1.2,砂仁粉0.1-0.2,生姜粉0.1-0.2,桂皮粉0.2-0.4,核桃仁粉2-3,迷迭香粉0.4-0.6,鸡内金粉0.3-0.5,红景天粉0.5-0.7,葱粉0.3-0.5,辣椒粉0.1-0.2。本发明香味独特、营养丰富,本发明兼具特殊营养成分。迷迭香可抗氧化、延缓衰老;可消除人体内产生过多的自由基,保护细胞膜的结构,减缓人体衰老,祖国医学认为南瓜可健胃、解毒杀虫,化痰排脓,退热止痢,降糖止渴。
Description
技术领域
本发明涉及调味料领域,确切地说是一种南瓜风味颗粒调味料。
背景技术
复合调味品是近年来随人们的生活水平的提高,陆续出现的一系列新型食品。目前国内年产量达150万吨,其中鸡精复合调味料年产产量达15万吨之多。
随着人们生活水平的提高,对生活质量新的需求使得养生保健蔚然成风。据世界卫生组织最新资料,全球有70﹪的成年人处于亚健康状态,这为具有改善机体亚健康的养生产品提供了巨大的运作空间。
然而市场销售的鸡精主要突出鲜味或丰富的口感,营养比较单一,多不具有养生保健的食疗作用,无法满足复合调味料的快速发展和多元化发展的要求。
发明内容
本发明的目的在于提供一种营养丰富,风味独特,使用方便的南瓜风味颗粒调味料。
上述目的通过以下方案实现:
一种南瓜风味颗粒调味料,其特征在于:其是由下述重量份的原料制得:
鸡肉纯粉3-5,纯鸡油1.3-2.4,味精42-43,食盐28-32,I+G1-3,白砂糖6-8,酵母抽提物1-3,玉米淀粉2-4,麦芽糊精7-9,干贝素0.2-0.4,水解植物蛋白粉0.3-0.5,沙棘油0.1-0.2,营养添加剂3-5,南瓜粉1-2,胡萝卜粉1-2,芹菜冻干粉1-2,黄豆粉0.7-1.2,砂仁粉0.1-0.2,生姜粉0.1-0.2,桂皮粉0.2-0.4,核桃仁粉2-3,迷迭香粉0.4-0.6,鸡内金粉0.3-0.5,红景天粉0.5-0.7,葱粉0.3-0.5,辣椒粉0.1-0.2;
所述的营养添加剂由下述重量份的原料制得:甘蔗叶1-2,牡丹皮2-4,灵芝2-4,瓜蒌叶2-4,鱼腥草1-2,淡竹叶1-2,金樱子1-2,乌梅3-5、高良姜4-6。
所述的一种南瓜风味颗粒调味料,其特征在于:制备方法为:将各原料充分混匀后,按照颗粒调味料常规造粒工艺造粒,即得。
所述的一种南瓜风味颗粒调味料,其特征在于:所述的营养添加剂的制备方法为:将各原料混匀、用醋浸泡3-4小时后,取出去离子水洗净,煎煮水提、得水提液浓缩、干燥、即得。
本发明的有益效果为:
本发明香味独特、营养丰富,本发明兼具特殊营养成分。迷迭香可抗氧化、延缓衰老;可消除人体内产生过多的自由基,保护细胞膜的结构,减缓人体衰老。祖国医学认为南瓜可健胃、解毒杀虫,化痰排脓,退热止痢,降糖止渴。
具体实施方式
一种南瓜风味颗粒调味料,其是由下述重量份的原料制得:
鸡肉纯粉3,纯鸡油2.4,味精42,食盐30,I+G1,白砂糖8,酵母抽提物3,玉米淀粉2,麦芽糊精9,干贝素0.4,水解植物蛋白粉0.5,沙棘油0.2,营养添加剂5,南瓜粉1,胡萝卜粉2,芹菜冻干粉2,黄豆粉1.2,砂仁粉0.2,生姜粉0.1,桂皮粉0.4,核桃仁粉3,迷迭香粉0.5,鸡内金粉0.3,红景天粉0.7,葱粉0.5,辣椒粉0.2;
所述的营养添加剂由下述重量份的原料制得:甘蔗叶2,牡丹皮2,灵芝4,瓜蒌叶3,鱼腥草1,淡竹叶1,金樱子2,乌梅3、高良姜6。
所述的一种南瓜风味颗粒调味料,制备方法为:将各原料充分混匀后,按照颗粒调味料常规造粒工艺造粒,即得。
所述的营养添加剂的制备方法为:将各原料混匀、用醋浸泡4小时后,取出去离子水洗净,煎煮水提、得水提液浓缩、干燥、即得。
Claims (3)
1.一种南瓜风味颗粒调味料,其特征在于:其是由下述重量份的原料制得:
鸡肉纯粉3-5,纯鸡油1.3-2.4,味精42-43,食盐28-32,I+G 1-3,白砂糖 6-8,酵母抽提物 1-3,玉米淀粉 2-4,麦芽糊精7-9,干贝素0.2-0.4,水解植物蛋白粉0.3-0.5,沙棘油0.1-0.2,营养添加剂3-5,南瓜粉1-2,胡萝卜粉1-2,芹菜冻干粉1-2,黄豆粉0.7-1.2,砂仁粉0.1-0.2,生姜粉0.1-0.2,桂皮粉0.2-0.4,核桃仁粉2-3,迷迭香粉0.4-0.6,鸡内金粉0.3-0.5,红景天粉0.5-0.7,葱粉0.3-0.5,辣椒粉0.1-0.2;
所述的营养添加剂由下述重量份的原料制得:甘蔗叶1-2,牡丹皮2-4,灵芝2-4,瓜蒌叶2-4,鱼腥草1-2,淡竹叶1-2,金樱子1-2,乌梅3-5、高良姜4-6。
2.根据权利要求1所述的一种南瓜风味颗粒调味料,其特征在于:制备方法为:将各原料充分混匀后,按照颗粒调味料常规造粒工艺造粒,即得。
3.根据权利要求1所述的一种南瓜风味颗粒调味料,其特征在于:所述的营养添加剂的制备方法为:将各原料混匀、用醋浸泡3-4小时后,取出去离子水洗净,煎煮水提、得水提液浓缩、干燥、即得。
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