CN107397189A - 一种鲜虾味方便面调味粉及其制作方法 - Google Patents
一种鲜虾味方便面调味粉及其制作方法 Download PDFInfo
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- CN107397189A CN107397189A CN201710616700.7A CN201710616700A CN107397189A CN 107397189 A CN107397189 A CN 107397189A CN 201710616700 A CN201710616700 A CN 201710616700A CN 107397189 A CN107397189 A CN 107397189A
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- powder
- shrimp shell
- extract
- shrimp
- instant noodles
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Classifications
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
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- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品调味品的制作方法,公开了一种鲜虾味方便面调味粉及其制作方法。调味粉的组成为:虾壳提取物与海藻提取物的混合物75‑90%,味精3‑10%,食盐6‑15%,辣椒粉0.2‑0.5%,胡椒粉0.3‑0.6%,姜粉0.2‑0.5%,葱粉0.2‑0.5%。本发明利用虾壳为原料,成本低廉,共固定化酶的载体是以海藻为原料制备的,可作为调味粉的组成成分,无需额外添加抗氧化剂;通过共固定化酶的方法提高蛋白水解的效率,降低工艺要求;通过美拉德反应灭酶的同时,使产品风味更佳。本发明工艺要求低,过程简单,原料成本低,风味醇厚,营养全面,适于工业化。
Description
技术领域
本发明涉及食品调味品的制作方法,尤其涉及一种鲜虾味方便面调味粉及其制作方法。
背景技术
自1958年面条制作工艺由日本安藤百福创新革命实现方便化快餐化,并形成工业化生产过程后得到快速发展。方便面因其快捷简便、美味、价廉等时代特征取得迅猛发展,目前已成为世界上仅次于面包的第二大主食产品。目前全球方便面的销售量在 1000 亿包,其中我国占比达44.6%,成为最为重要的消费市场。但是,现有的方便面调味料均存在味道单一、营养成份少的不足,尤其是海鲜口味的方便面调味料种类也较少。随着人们生活水平的提高,对食品的品味要求越来越讲究,美味佳肴以及含有更丰富的营养成分的调味品为人们所喜爱。因此,提供一种口味饱满、营养丰富,风味突出的具有芳香风味海鲜调味料是广大人们的强烈需求。
申请号为201610017389.X的中国专利公开了一种南极磷虾鲜味调味料,采用蛋白酶酶解制备,其原料采用的是新鲜虾肉,成本非常高,蛋白酶直接酶解,对反应条件和工艺都要求较高。申请号为201611074173.3的中国专利公开了一种蠓虾海鲜调味料,原料也采用的新鲜虾肉,成本高,同时工艺采用了超临界CO2萃取,工艺非常昂贵、复杂。
虽然我国的虾类资源非常丰富,但是虾在加工、食用过程中,占虾重将近40%的头、壳等却成为固体废弃物,其中大部分被丢弃或用于生产饲料,造成环境严重的污染,降低了虾头、壳的利用价值。虾壳富含钙、蛋白质、甲壳素和虾青素等物质,具有有抗氧化、抗衰老、抗肿瘤、预防心脑血管疾病作用。目前, 虾壳的利用主要是用来生产甲壳素、虾青素和蛋白质,利用虾壳生产甲壳素主要通过碱和酸相结合,去除蛋白质、脂肪、钙等其他杂质,最终得到甲壳素。这种方法生产甲壳素过程中会有大量的废酸碱液废水排出,污染环境,同时虾壳中的其他物质未充分利用。
申请号为201611150466.5的中国专利以虾壳原料,通过蛋白酶酶解制备了虾壳海鲜调味料,生产成本低,但是营养成分单一,并且风味成分含量低,不稳定。申请号为200610038237.4的中国专利以虾下脚料为原料,通过热反应制备虾味调味料,但是仍然有营养成分少的问题,同时直接加酶发酵对工艺条件的要求非常严格,技术尚未成熟,因此还未得到大规模推广。
发明内容
为了解决上述技术问题,本发明提供了一种鲜虾味方便面调味粉及其制作方法
本发明的具体技术方案为:鲜虾味方便面调味粉由以下重量百分比的组份复配而成 :
虾壳提取物与海藻提取物的混合物 75-90%
味精 3-10%
食盐 6-15%
辣椒粉 0.2-0.5%
胡椒粉 0.3-0.6%
姜粉 0.2-0.5%
葱粉 0.2-0.5%。
其中所述的虾壳提取物与海藻提取物的混合物由以下步骤制备而成:
1)将新鲜的虾壳洗净,用粉碎机粉碎虾壳得5-15目的虾壳粉碎物;
2)将虾壳粉碎物与水以重量比1:1-1.5的比例混合均匀后,加入到酶解罐,搅拌, 加热升温至45-50℃;
3)调节步骤2)处理后的酶解罐中的液体pH至6-8,加入虾壳粉碎物重量0.3-0.5倍的海藻提取物共固定化蛋白酶,搅拌的条件下,水解2-6h,水解温度控制在40℃-50℃,得到酶解液;
4)按照质量分数,酶解液中直接加入1.0-20.0%还原糖、0.2-5.0%氨基酸、0.2-6.0%食用油、0.2-0.6%维生素,搅拌溶解后,加热到100-130℃,反应0.5-5h,反应结束后冷却至室温,得到虾壳提取物美拉德反应液;
5)将反应液在温度50-70℃,真空干燥至固体后,研磨破碎成粉末得虾壳提取物与海藻提取物的混合物。
作为优选,所述的虾壳提取物与海藻提取物的混合物的制备方法中步骤4)中的还原糖为葡萄糖、果糖、木糖中的一种或几种混合物。
作为优选,所述的虾壳提取物与海藻提取物的混合物的制备方法中步骤4)中的氨基酸为半胱氨酸、谷氨酸、胱氨酸、天冬氨酸、精氨酸、甘氨酸、精氨酸或苯丙氨酸中的一种或几种混合物。
作为优选,所述的虾壳提取物与海藻提取物的混合物的制备方法中步骤4)中的维生素为维生素B族、维生素C其中的一种或两种的混合物。
酶解过程采用固定化蛋白酶能够稳定蛋白酶,使其不易失活,对pH值、杂质和工艺条件等的要求都会降低,有利于工业化。并且共固定化蛋白酶同时固定了几种不同种类的蛋白酶,不同蛋白酶之间存在协同作用,会促进酶解反应的进行。另外,酶解反应结束后,无需灭酶处理,因为美拉德反应的反应条件与灭酶过程基本相同,这样在进行美拉德反应的同时就已经灭酶了,简化了工艺流程。
所述的共固定化蛋白酶的制备方法为:
1)在海藻提取物质量分数为1-2%,pH值为6-8的溶液中加入总重量为海藻酸钠重量的2-4%的碱性蛋白酶,中性蛋白酶和木瓜蛋白酶,搅拌均匀后得到共混液;
2)将共混液滴入质量分数为3-6%的CaCl2水溶液,静置固定化后得到凝胶颗粒,即为共固定化蛋白酶。
作为优选,所述的共固定化蛋白酶的制备方法中步骤1)中碱性蛋白酶,中性蛋白酶和木瓜蛋白酶的重量比为4:2:1。
共固定化蛋白酶的载体使用的是海藻提取物,因此在酶解反应结束后,无需过滤,载体与蛋白酶可以直接作为调味粉中的成分,简化了工艺流程,丰富了调味粉的营养成分。
所述的海藻提取物的制备方法为:
1)选取新鲜海藻,在水中浸泡30-40mim,洗净沥水后,用组织匀浆机打碎成浆料备用;
2)浆料中加入Na2SO3至pH值为11-12,溶解海藻浆料,过滤反应液得海藻酸钠溶液和滤渣;
3)用浓度为80-90(v)%的乙醇,按照料液比为滤渣∶乙醇=1g/mL∶6-8g/mL搅拌均匀,闭光浸提0.5-2h,进行抽滤,得到海藻多酚溶液;
4)将海藻酸钠溶液和海藻多酚溶液在温度50-70℃,真空浓缩至固形物含量20-30%后在喷雾干燥器中进行喷雾干燥得海藻提取物。
海藻资源丰富,成本低,并且海藻提取物的添加丰富了调味粉的营养成分,并且海藻提取物中含有海藻蛋白,属于植物蛋白,与虾壳中的动物蛋白一起能够促进吸收;同时,海藻提取物中的海藻酸钠可以作为固定化酶的载体,海藻提取物中的海藻多酚还有抗氧化的作用,能够作为抗氧化剂,因此,此鲜虾味方便面调味粉无需额外添加抗氧化剂。
所述的鲜虾味方便面调味粉的制备方法为:先分别将味精、食盐粉碎,然后按比例再与虾壳提取物与海藻提取物的混合物、辣椒粉、胡椒粉、姜粉和葱粉混合均匀,得到粉状调味料即为鲜虾味方便面调味粉。
与现有技术对比,本发明的有益效果是:首先,采用虾壳作为原材料,原料来源丰富,成本很低;其次,采用共固定化酶进行酶解反应,酶的活性稳定,对环境要求不敏感,工艺要求较低,容易实现;第三,海藻提取物的添加丰富了营养成分,其含有的海藻多酚,可作为抗氧化剂,含有的海藻酸钠可作为共固定化酶的载体,酶解完成后无需过滤,直接作为原料继续使用,简化工艺流程,含有的海藻蛋白可与虾壳中的动物蛋白协同作用,促进吸收;第四,虾壳酶解后进行了美拉德反应,无需灭酶过程,并且营养成分稳定,风味醇厚、饱满。第五,本发明各组分含量配伍合理,富含多种活性肽、氨基酸、维生素及微量元素,是一种良好的海洋生物制品。
具体实施方式
下面结合实施例对本发明作进一步的描述。
实施例1
将新鲜的虾壳洗净,用粉碎机粉碎虾壳得5-15目的虾壳粉碎物,将虾壳粉碎物与水以重量比1:1的比例混合均匀后,加入到酶解罐,搅拌,加热升温至45℃,调节酶解罐中的液体pH至6,加入虾壳粉碎物重量0.3倍的海藻提取物共固定化蛋白酶,碱性蛋白酶,中性蛋白酶和木瓜蛋白酶的重量比为4:2:1,搅拌的条件下,水解2h,水解温度控制在40℃,得到酶解液,酶解液中直接加入质量分数为20.0%还原糖、5.0%氨基酸、6.0%食用油、0.6%维生素C,搅拌溶解后,加热到100℃,反应0.5h,反应结束后冷却至室温,真空干燥至固体后,研磨破碎成粉末得虾壳提取物与海藻提取物的混合物。先分别将味精、食盐粉碎,然后按比例再与虾壳提取物与海藻提取物的混合物、辣椒粉、胡椒粉、姜粉和葱粉混合均匀。比例为:
虾壳提取物与海藻提取物的混合物 90%
味精 3%
食盐 6%
辣椒粉 0.2%
胡椒粉 0.4%
姜粉 0.2%
葱粉 0.2%。
实施例2
将新鲜的虾壳洗净,用粉碎机粉碎虾壳得5-15目的虾壳粉碎物,将虾壳粉碎物与水以重量比1.5的比例混合均匀后,加入到酶解罐,搅拌, 加热升温至50℃,调节酶解罐中的液体pH至8,加入虾壳粉碎物重量0.5倍的海藻提取物共固定化蛋白酶,碱性蛋白酶,中性蛋白酶和木瓜蛋白酶的重量比为4:2:1,搅拌的条件下,水解6h,水解温度控制在50℃,得到酶解液,按照质量分数,酶解液中直接加入1.0%还原糖、0.2%氨基酸、0.2%食用油、0.2%维生素B族,搅拌溶解后,加热到130℃,反应5h,反应结束后冷却至室温,得到虾壳提取物美拉德反应液,真空干燥至固体后,研磨破碎成粉末得虾壳提取物与海藻提取物的混合物。先分别将味精、食盐粉碎,然后按比例再与虾壳提取物与海藻提取物的混合物、辣椒粉、胡椒粉、姜粉和葱粉混合均匀。比例为:
虾壳提取物与海藻提取物的混合物 75%
味精 10%
食盐 14%
辣椒粉 0.5%
胡椒粉 0.5%
姜粉 0.5%
葱粉 0.5%。
实施例3
将新鲜的虾壳洗净,用粉碎机粉碎虾壳得5-15目的虾壳粉碎物,将虾壳粉碎物与水以重量比1.3的比例混合均匀后,加入到酶解罐,搅拌, 加热升温至45℃,调节酶解罐中的液体pH至7,加入虾壳粉碎物重量0.4倍的海藻提取物共固定化蛋白酶,碱性蛋白酶,中性蛋白酶和木瓜蛋白酶的重量比为4:2:1,搅拌的条件下,水解4h,水解温度控制在45℃,得到酶解液,按照质量分数,酶解液中直接加入10.0%还原糖、3%氨基酸、3%食用油、0.2%维生素C和0.2%维生素B族,搅拌溶解后,加热到120℃,反应3h,反应结束后冷却至室温,得到虾壳提取物美拉德反应液,真空干燥至固体后,研磨破碎成粉末得虾壳提取物与海藻提取物的混合物。先分别将味精、食盐粉碎,然后按比例再与虾壳提取物与海藻提取物的混合物、辣椒粉、胡椒粉、姜粉和葱粉混合均匀。比例为:
虾壳提取物与海藻提取物的混合物 80%
味精 7%
食盐 12%
辣椒粉 0.3%
胡椒粉 0.2%
姜粉 0.3%
葱粉 0.2%。
本发明中所用原料、设备,若无特别说明,均为本领域的常用原料、设备;本发明中所用方法,若无特别说明,均为本领域的常规方法。
以上所述,仅是本发明的较佳实施例,并非对本发明作任何限制,凡是根据本发明技术实质对以上实施例所作的任何简单修改、变更以及等效变换,均仍属于本发明技术方案的保护范围。
Claims (9)
1.一种鲜虾味方便面调味粉,其特征在于:由以下重量百分比的组份复配而成 :
虾壳提取物与海藻提取物的混合物 75-90%
味精 3-10%
食盐 6-15%
辣椒粉 0.2-0.5%
胡椒粉 0.3-0.6%
姜粉 0.2-0.5%
葱粉 0.2-0.5%。
2.如权利要求1所述的鲜虾味方便面调味粉,其特征在于,所述的虾壳提取物与海藻提取物的混合物由以下步骤制备而成:
1)将新鲜的虾壳洗净,用粉碎机粉碎虾壳得5-15目的虾壳粉碎物;
2)将虾壳粉碎物与水以重量比1:1-1.5的比例混合均匀后,加入到酶解罐,搅拌, 加热升温至45-50℃;
3)调节步骤2)处理后的酶解罐中的液体pH至6-8,加入虾壳粉碎物重量0.3-0.5倍的海藻提取物共固定化蛋白酶,搅拌的条件下,水解2-6h,水解温度控制在40℃-50℃,得到酶解液;
4)按照质量分数,酶解液中直接加入1.0-20.0%还原糖、0.2-5.0%氨基酸、0.2-6.0%食用油、0.2-0.6%维生素,搅拌溶解后,加热到100-130℃,反应0.5-5h,反应结束后冷却至室温,得到虾壳提取物美拉德反应液;
5)将反应液在温度50-70℃,真空干燥至固体后,研磨破碎成粉末得虾壳提取物与海藻提取物的混合物。
3.如权利要求2所述的鲜虾味方便面调味粉,其特征在于,所述的海藻提取物的制备方法为:
1)选取新鲜海藻,在水中浸泡30-40mim,洗净沥水后,用组织匀浆机打碎成浆料备用;
2)浆料中加入Na2SO3至pH值为11-12,溶解海藻浆料,过滤反应液得海藻酸钠溶液和滤渣;
3)用浓度为80-90(v)%的乙醇,按照料液比为滤渣∶乙醇=1g/mL∶6-8g/mL搅拌均匀,闭光浸提0.5-2h,进行抽滤,得到海藻多酚溶液;
4)将海藻酸钠溶液和海藻多酚溶液在温度50-70℃,真空浓缩至固形物含量20-30%后在喷雾干燥器中进行喷雾干燥得海藻提取物。
4.如权利要求2所述的鲜虾味方便面调味粉,其特征在于,所述的虾壳提取物与海藻提取物的混合物的制备方法中步骤3)中的共固定化蛋白酶的制备方法为:
1)在海藻提取物质量分数为1-2% ,pH值为6-8的溶液中加入总重量为海藻提取物重量的2-4%的碱性蛋白酶,中性蛋白酶和木瓜蛋白酶,搅拌均匀后得到共混液;
2)将共混液滴入质量分数为3-6%的CaCl2水溶液,静置固定化后得到凝胶颗粒,即为共固定化蛋白酶。
5.如权利要求4所述的鲜虾味方便面调味粉,其特征在于,所述的共固定化蛋白酶的制备方法中步骤1)中碱性蛋白酶,中性蛋白酶和木瓜蛋白酶的重量比为4:2:1。
6.如权利要求2所述的鲜虾味方便面调味粉,其特征在于,所述的虾壳提取物与海藻提取物的混合物的制备方法中步骤4)中的还原糖为葡萄糖、果糖、木糖中的一种或几种混合物。
7.如权利要求2所述的鲜虾味方便面调味粉,其特征在于,所述的虾壳提取物与海藻提取物的混合物的制备方法中步骤4)中的氨基酸为半胱氨酸、谷氨酸、胱氨酸、天冬氨酸、精氨酸、甘氨酸、精氨酸或苯丙氨酸中的一种或几种混合物。
8.如权利要求2所述的鲜虾味方便面调味粉,其特征在于,所述的虾壳提取物与海藻提取物的混合物的制备方法中步骤4)中的维生素为维生素B族、维生素C其中的一种或两种的混合物。
9.一种如权利要求1所述的鲜虾味方便面调味粉的制备方法,其特征在于:先分别将味精、食盐粉碎,然后按比例再与虾壳提取物与海藻提取物的混合物、辣椒粉、胡椒粉、姜粉和葱粉混合均匀,得到粉状调味料即为鲜虾味方便面调味粉。
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