CN106333330A - Food additive containing xanthan gum - Google Patents
Food additive containing xanthan gum Download PDFInfo
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- CN106333330A CN106333330A CN201610706055.3A CN201610706055A CN106333330A CN 106333330 A CN106333330 A CN 106333330A CN 201610706055 A CN201610706055 A CN 201610706055A CN 106333330 A CN106333330 A CN 106333330A
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- mussel
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- 235000013373 food additive Nutrition 0.000 title claims abstract description 28
- 239000002778 food additive Substances 0.000 title claims abstract description 28
- 229920001285 xanthan gum Polymers 0.000 title claims abstract description 23
- 239000000230 xanthan gum Substances 0.000 title abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 title abstract description 6
- 229940082509 xanthan gum Drugs 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 24
- 235000020638 mussel Nutrition 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 13
- 239000012138 yeast extract Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 25
- 235000001014 amino acid Nutrition 0.000 claims description 18
- 229940024606 amino acid Drugs 0.000 claims description 18
- 150000001413 amino acids Chemical class 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000012467 final product Substances 0.000 claims description 13
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 8
- 239000008213 purified water Substances 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- 239000004475 Arginine Substances 0.000 claims description 4
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 4
- 239000004471 Glycine Substances 0.000 claims description 4
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 4
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims description 4
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 4
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 4
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 4
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims description 4
- 239000004472 Lysine Substances 0.000 claims description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 4
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 4
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 claims description 4
- 239000004473 Threonine Substances 0.000 claims description 4
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims description 4
- 235000004279 alanine Nutrition 0.000 claims description 4
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 4
- 235000003704 aspartic acid Nutrition 0.000 claims description 4
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000018417 cysteine Nutrition 0.000 claims description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 235000013922 glutamic acid Nutrition 0.000 claims description 4
- 239000004220 glutamic acid Substances 0.000 claims description 4
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims description 4
- 229960000310 isoleucine Drugs 0.000 claims description 4
- 229930182817 methionine Natural products 0.000 claims description 4
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
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- 239000004474 valine Substances 0.000 claims description 4
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- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 18
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- -1 compound amino acids Chemical class 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
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- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 2
- 241000589636 Xanthomonas campestris Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
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- 239000002131 composite material Substances 0.000 description 2
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- 235000013599 spices Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000007930 Oxalis acetosella Species 0.000 description 1
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- 241000589634 Xanthomonas Species 0.000 description 1
- 241000589649 Xanthomonas campestris pv. campestris Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000013530 defoamer Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
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- 229920006395 saturated elastomer Polymers 0.000 description 1
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- 239000013589 supplement Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of food seasonings, and discloses a food additive containing xanthan gum, and the food additive containing xanthan gum comprises the following raw materials by weight: 1-2 parts of the xanthan gum, 1-2 parts of citric acid, 1-2 parts of white granulated sugar powder, 2-3 parts of yeast extract, 2-3 parts of corn starch, 3-5 parts of maltodextrin, 7-15 parts of kelp powder, 7-15 parts of mussel enzymolysis liquid and 10-20 parts of compound amino acids. The food additive is reasonable in material composition, rich in fresh flavor and good in taste.
Description
Technical field
The invention belongs to food additives field is and in particular to comprise the food additives of xanthans.
Background technology
According to the regulation of China's food hygiene law, food additives are for improving the qualities such as food color, Yi Jiwei
The needs of anti-corrosion and processing technology and add the artificial synthesized or natural materials in food.China's food additives have 23 at present
Individual classification, more than 2000 kind, including acidity regulator, anticaking agent, defoamer, antioxidant, bleaching agent, leavening agent, coloring
Agent, color stabilizer, enzyme preparation, flavoring agent, nutrition fortifier, preservative, sweetener, thickener, spices etc..
Xanthans, also known as yellow glue, xanthan gum, Xanthan Gum, is that a kind of monospore being produced by the fermentation of false xanthomonas is many
Sugar, by cabbage black rot xanthomonas campestris with carbohydrate as primary raw material, through aerobic fermentation biotechnology, cuts
Disconnected 1,6- glycosidic bond, after opening side chain, in the acid extracellular heteroglycan of one kind by Isosorbide-5-Nitrae-be bonded to straight chain composition.Nineteen fifty-two by
United States Department of Agriculture Illinois Pi Ao Lille is northern to study the separated Xanthomonas campestris pv. campestris obtaining, and so that wild cabbage is carried
Thing is taken to be converted into water miscible acid extracellular heteroglycan and obtain.Xanthans is to send out liquor-saturated by carbohydrate through Xanthomonas campestris, generation
The many pools of extracellular microorganism.Due to its macromolecular special construction and colloid property, and there are several functions, can as emulsifying agent,
Stabilizer, gelling thickener, size, film forming agent etc., are widely used in all fields of national economy.
Development with modern society and the raising of people's living standard, it is single that consumer is increasingly not content with mouthfeel
Bread and cheese additive, the requirement to naturalization pursuing flavour of food products and nutrient laden is more and more stronger.Composite food additive
Only taste and flavor can not be emphasized, need to more focus on its health and trophism.The not only science how to eat but also nutritious, is compound food
One of important directions of product Development of Additives.In this context, comply with people life style in the urgent need to exploitation to change, live and save
Play quickening and prominent convenient, nutrition and the diversified composite food additive of local flavor.
Content of the invention
In order to overcome prior art food additives formula unreasonable, make loaded down with trivial details, poor taste and nutrient content are inadequate
The defect such as comprehensive, the invention provides a kind of food additives comprising xanthans.
The present invention is achieved by the following technical solution:
Comprise the food additives of xanthans, its raw material by following weight portion and obtain:
Xanthans 1-2 part, citric acid 1-2 part, white sugar powder 1-2 part, yeast extract 2-3 part, cornstarch 2-3 part, malt
Dextrin 3-5 part, Kelp Powder 7-15 part, mussel enzymolysis liquid 7-15 part, built amino-acid 10-20 part.
Described yeast extract is prepared in accordance with the following steps: beer yeast powder is put into according to the mass ratio of 1:3
In purified water, stir, then ultrasonication 10min, then add account for purified water two volumes 85% ethanol, soak 6
Hour, evaporative removal ethanol, then it is condensed into medicinal extract, frozen drying, pulverizing obtains final product.
Described Kelp Powder is prepared in accordance with the following steps: sea-tangle is cleaned up with water, then with 120 DEG C of steam treated
5min, natural cooling, it is dried, grind into powder, obtain final product.
Described mussel enzymolysis liquid is prepared in accordance with the following steps: after mussel is cleaned, is placed in drying box and dries to water
Divide content to be less than 10wt%, be then comminuted into powder, then digest, the enzyme that goes out obtains mussel enzymolysis liquid.
Described built amino-acid is prepared in accordance with the following steps: weigh glutamic acid 5.3 g, aspartic acid 1.1 g first,
Glycine 3.3 g, proline 1.8 g, threonine 2.08 g, tryptophan 1.59 g, phenylalanine 0.73 g, valine 0.7 g,
Lysine 3.9 g, methionine 1.8 g, isoleucine 1.39 g, leucine 0.8 g, are placed in blender, fully mix, obtain
To a small amount of ispol；Then weigh alanine 18.7 g, arginine 34.9 g, cysteine 9.9 g, be placed in blender
In, fully mix with a small amount of ispol in blender, obtain built amino-acid.
The preparation method of above-mentioned food additives comprises the steps:
Premix: xanthans, yeast extract and Kelp Powder are put together and mixes, obtain material a；By citric acid, mussel
Enzymolysis liquid and built amino-acid mix, and obtain material b；
Mixing and granulation: first toward in container, add material a, then sequentially add material b, white sugar powder, cornstarch, malt paste
Essence, mixes, granulation；
Dried and screened: dried pellet moisture is maintained at less than 3%, sieves, and packaging obtains final product.
The beneficial effect that the present invention obtains specifically includes that
Rationally, delicate flavour is in good taste enough, improves the absorption rate of food, not simultaneously for the food additives material combination of the present invention
Containing harmful material, there is good social benefit additionally it is possible to supplement the effect of necessary amino acid and nutriment.
Built amino-acid can provide fresh and sweet delicious food, reduce bitter taste and remove unpleasant local flavor in food, as the synergy of delicate flavour material
Agent uses；By adding appropriate xanthans, improve stability and the sophistication of amino acid；Yeast extract comprehensive nutrition,
There is strong delicate flavour and meat-like flavor, mouthfeel alcohol profit circle melts, and aftertaste is long, shares with citric acid, and its delicate flavour more can strengthen, with it
His multiple tasty agents have good local flavor cooperative effect, can be complementarily shaped to perfect mellow delicate flavour sense by local flavor；By enzymolysis
Mussel can increase freshness, strengthens mellow sense, covers the fishy smell that mussel enzymolysis liquid distributes, and improves overall mouthfeel.
Specific embodiment
Further illustrate the present invention below by way of specific embodiment, but the detail of embodiment is only used for explaining this
Bright, it should not be construed as limited overall technical solution.
Embodiment 1
Comprise the food additives of xanthans, its raw material by following weight portion and obtain:
1 part of xanthans, 1 part of citric acid, 1 part of white sugar powder, 2 parts of yeast extract, 2 parts of cornstarch, 3 parts of maltodextrin, sea
7 parts of powder of band, 7 parts of mussel enzymolysis liquid, 10 parts of built amino-acid；
Described yeast extract is prepared in accordance with the following steps:
Beer yeast powder is put in purified water according to the mass ratio of 1:3, stirs, then ultrasonication 10min, surpass
Frequency of sound wave is 20khz, then adds the 85%(volume ratio accounting for purified water two volumes) ethanol, soaks 6 hours, rotary evaporation
Remove ethanol, be then condensed into medicinal extract, frozen drying, pulverizing obtains final product.
Described Kelp Powder is prepared in accordance with the following steps: sea-tangle is cleaned up with water, then with 120 DEG C of steam treated
5min, natural cooling, it is dried, grind into powder, obtain final product；
Described mussel enzymolysis liquid is prepared in accordance with the following steps:
After mussel is cleaned, it is placed in drying box and dries to moisture less than 10wt%, be then ground into powder with pulverizer；
Take 10g mussel to dry powder to be placed in the totally salable glass container filling 25g water, add 0.01g neutral proteinase (50,000
U/g) and 0.03g trypsase (50,000 u/g), put into rotor, sealed glass container, in 53 DEG C of water bath with thermostatic control magnetic stirring apparatus
Digested；Enzymolysis ph value is 8.2；Enzymolysis time is 4 hours；Enzymolysis liquid is warming up to 90 DEG C keeps 15min to go out enzyme activity, obtains final product
Mussel enzymolysis liquid.
Described built amino-acid is prepared in accordance with the following steps:
Weigh glutamic acid 5.3 g, aspartic acid 1.1 g, glycine 3.3 g, proline 1.8 g, threonine 2.08 g, color first
Propylhomoserin 1.59 g, phenylalanine 0.73 g, valine 0.7 g, lysine 3.9 g, methionine 1.8 g, isoleucine 1.39
G, leucine 0.8 g, are placed in blender, fully mix, obtain a small amount of ispol；
Weigh alanine 18.7 g, arginine 34.9 g, cysteine 9.9 g, be placed in blender, with blender in a small amount of
Ispol fully mixes, and obtains built amino-acid.
The preparation method of above-mentioned food additives comprises the steps:
Premix: xanthans, yeast extract and Kelp Powder are put together and mixes, obtain material a；By citric acid, mussel
Enzymolysis liquid and built amino-acid mix, and obtain material b；
Mixing and granulation: first toward in container, add material a, then sequentially add material b, white sugar powder, cornstarch, malt paste
Essence, mixes, granulation；
Dried and screened: dried pellet moisture is maintained at less than 3%, sieves, and packaging obtains final product.
Embodiment 2
Comprise the food additives of xanthans, its raw material by following weight portion and obtain:
2 parts of xanthans, 2 parts of citric acid, 2 parts of white sugar powder, 3 parts of yeast extract, 3 parts of cornstarch, 5 parts of maltodextrin, sea
15 parts of powder of band, 15 parts of mussel enzymolysis liquid, 20 parts of built amino-acid；
Described yeast extract is prepared in accordance with the following steps:
Beer yeast powder is put in purified water according to the mass ratio of 1:3, stirs, then ultrasonication 10min, surpass
Frequency of sound wave is 20khz, then adds the 85%(volume ratio accounting for purified water two volumes) ethanol, soaks 6 hours, rotary evaporation
Remove ethanol, be then condensed into medicinal extract, frozen drying, pulverizing obtains final product.
Described Kelp Powder is prepared in accordance with the following steps: sea-tangle is cleaned up with water, then with 120 DEG C of steam treated
5min, natural cooling, it is dried, grind into powder, obtain final product；
Described mussel enzymolysis liquid is prepared in accordance with the following steps:
After mussel is cleaned, it is placed in drying box and dries to moisture less than 10wt%, be then ground into powder with pulverizer；
Take 10g mussel to dry powder to be placed in the totally salable glass container filling 25g water, add 0.01g neutral proteinase (50,000
U/g) and 0.03g trypsase (50,000 u/g), put into rotor, sealed glass container, in 53 DEG C of water bath with thermostatic control magnetic stirring apparatus
Digested；Enzymolysis ph value is 8.2；Enzymolysis time is 4 hours；Enzymolysis liquid is warming up to 90 DEG C keeps 15min to go out enzyme activity, obtains final product
Mussel enzymolysis liquid.
Described built amino-acid is prepared in accordance with the following steps:
Weigh glutamic acid 5.3 g, aspartic acid 1.1 g, glycine 3.3 g, proline 1.8 g, threonine 2.08 g, color first
Propylhomoserin 1.59 g, phenylalanine 0.73 g, valine 0.7 g, lysine 3.9 g, methionine 1.8 g, isoleucine 1.39
G, leucine 0.8 g, are placed in blender, fully mix, obtain a small amount of ispol；
Weigh alanine 18.7 g, arginine 34.9 g, cysteine 9.9 g, be placed in blender, with blender in a small amount of
Ispol fully mixes, and obtains built amino-acid.
The preparation method of above-mentioned food additives comprises the steps:
Premix: xanthans, yeast extract and Kelp Powder are put together and mixes, obtain material a；By citric acid, mussel
Enzymolysis liquid and built amino-acid mix, and obtain material b；
Mixing and granulation: first toward in container, add material a, then sequentially add material b, white sugar powder, cornstarch, malt paste
Essence, mixes, granulation；
Dried and screened: dried pellet moisture is maintained at less than 3%, sieves, and packaging obtains final product.
Embodiment 2 be obtained food additives can in less than 25 DEG C, shady place store 12 months, outward appearance homogeneous, delicate flavour project,
Freshness is approximately 2-3 times of monosodium glutamate；Sea food flavor is obvious, coordination；Entrance voluptuousness is natural, plentiful；Can be widely applied to food increase fresh,
Seasoning, nutrition is more comprehensive.
Identical two will be simultaneously introduced containing food additives of the present invention with the flavoring without food additives
In chafing dish soup body, after boiling 30min, the chafing dish soup body containing additive of the present invention, fragrance is obvious all the more, and more boils more
Perfume (or spice), delicate flavour and comprehensive rich in taste, and do not contain a group of additive, fragrance is few, and delicate flavour reduces substantially, and mouthfeel is poor.
Above in association with specific embodiment, invention has been described, it will be appreciated by those skilled in the art that this
A little descriptions are all exemplary, are not limiting the scope of the invention.Those skilled in the art can be according to the present invention
Spirit and principle various variants and modifications are made to the present invention, these variants and modifications are also within the scope of the invention.
Claims (5)
1. comprise the food additives of xanthans, its raw material by following weight portion and obtain:
Xanthans 1-2 part, citric acid 1-2 part, white sugar powder 1-2 part, yeast extract 2-3 part, cornstarch 2-3 part, malt
Dextrin 3-5 part, Kelp Powder 7-15 part, mussel enzymolysis liquid 7-15 part, built amino-acid 10-20 part.
2. food additives according to claim 1 are it is characterised in that described yeast extract is prepared in accordance with the following steps
And obtain: beer yeast powder is put in purified water according to the mass ratio of 1:3, stirs, then ultrasonication 10min,
Add account for purified water two volumes 85% ethanol again, soak 6 hours, evaporative removal ethanol, be then condensed into medicinal extract, low temperature
Freeze-drying, pulverizing obtains final product.
3. food additives according to claim 1 it is characterised in that described Kelp Powder prepare in accordance with the following steps and
: sea-tangle is cleaned up with water, then with 120 DEG C of steam treated 5min, natural cooling, it is dried, grind into powder, obtain final product.
4. food additives according to claim 1 are it is characterised in that described mussel enzymolysis liquid is prepared in accordance with the following steps
And obtain: after mussel is cleaned, it is placed in drying box and dries to moisture less than 10wt%, then be ground into powder, then digest,
The enzyme that goes out obtains mussel enzymolysis liquid.
5. food additives according to claim 1 are it is characterised in that described built amino-acid is prepared in accordance with the following steps
And obtain: weigh glutamic acid 5.3 g first, aspartic acid 1.1 g, glycine 3.3 g, proline 1.8 g, threonine 2.08 g,
Tryptophan 1.59 g, phenylalanine 0.73 g, valine 0.7 g, lysine 3.9 g, methionine 1.8 g, isoleucine
1.39 g, leucine 0.8 g, are placed in blender, fully mix, obtain a small amount of ispol；Then weigh alanine
18.7 g, arginine 34.9 g, cysteine 9.9 g, are placed in blender, fill with a small amount of ispol in blender
Divide and mix, obtain built amino-acid.
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| CN201610706055.3A CN106333330A (en) | 2016-08-23 | 2016-08-23 | Food additive containing xanthan gum |
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| CN113508896A (en) * | 2021-05-27 | 2021-10-19 | 南宁山万生物科技有限公司 | Method for preparing seafood seasoning base material by utilizing cane molasses enzymatic method and application |
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