CN111296814A - Compound seasoning formula and preparation method thereof - Google Patents
Compound seasoning formula and preparation method thereof Download PDFInfo
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- CN111296814A CN111296814A CN202010110954.3A CN202010110954A CN111296814A CN 111296814 A CN111296814 A CN 111296814A CN 202010110954 A CN202010110954 A CN 202010110954A CN 111296814 A CN111296814 A CN 111296814A
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- compound seasoning
- seasoning
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 122
- 150000001875 compounds Chemical class 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000009472 formulation Methods 0.000 title description 2
- 239000000796 flavoring agent Substances 0.000 claims abstract description 39
- 235000019634 flavors Nutrition 0.000 claims abstract description 33
- 229920002261 Corn starch Polymers 0.000 claims abstract description 27
- 239000008120 corn starch Substances 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 24
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000002773 nucleotide Substances 0.000 claims abstract description 23
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 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 abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 28
- 238000001035 drying Methods 0.000 claims description 18
- 238000004806 packaging method and process Methods 0.000 claims description 18
- 239000002131 composite material Substances 0.000 claims description 12
- 238000005469 granulation Methods 0.000 claims description 10
- 230000003179 granulation Effects 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 108091028664 Ribonucleotide Proteins 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 238000010981 drying operation Methods 0.000 claims description 5
- 244000005700 microbiome Species 0.000 claims description 5
- 239000002336 ribonucleotide Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 12
- 239000004278 EU approved seasoning Substances 0.000 abstract description 6
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 5
- 235000019264 food flavour enhancer Nutrition 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 230000002688 persistence Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000013329 compounding Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 229960003180 glutathione Drugs 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
The invention relates to the technical field of seasonings, and discloses a compound seasoning formula which comprises the following raw materials in percentage by weight: 3-5% of spice, 20-35% of white sugar, 10-35% of monosodium glutamate, 5-15% of corn starch, 20-50% of salt and 3-5% of flavour development nucleotide disodium. According to the formula and the preparation method of the compound seasoning, the corn starch is added, the hygroscopicity of the corn starch is high, and the maximum hygroscopicity of the corn starch can reach more than 30%, so that the corn starch can wrap all seasonings and water to be fully mixed, the overall wrapping performance of the compound seasoning is improved, the compound seasoning is prevented from being dispersed into powder, the flavor nucleotide disodium is adopted, the flavor nucleotide disodium and salt are combined to have a remarkable synergistic effect, the freshness is greatly improved, the flavor nucleotide disodium can be used as a flavoring agent (a flavor enhancer), the overall formula is simple, the compound seasoning can effectively improve the persistence of the fragrance and has sufficient delicious flavor, the practicability of the seasoning is improved, and the demand of the public is met.
Description
Technical Field
The invention relates to the technical field of seasonings, and particularly relates to a compound seasoning formula and a preparation method thereof.
Background
The compound seasoning is specifically applied to the field of dishes, compared with the single taste of the conventional seasoning, the compound seasoning enables cooking to be convenient, rapid and diversified, different seasoning requirements are met, various basic seasonings are prepared according to a certain proportion, and the compound seasoning is more nutritious for human bodies.
The compound seasoning is usually composed of a plurality of seasoning raw materials, is not simply a single raw material combination, but needs to be processed by a process technology to form seasoning food with different shapes, flavors and functions, at present, along with the change of the market, the living standard of people is increasingly improved, the pursuit of the taste and health is increasingly improved, meanwhile, the quality and the grade of the product are also required to be improved, the flavor and the nutrient composition are improved, the processing technologies such as enzymolysis, drying and the like are enhanced, for example, Chinese patent CN101999616B discloses a vegetable compound seasoning which is mainly prepared from the following raw materials: the invention provides a vegetable mixture, edible salt, sodium glutamate and flavor nucleotide disodium, overcomes the defects of few vegetable varieties and insufficient vegetable flavor of the fresh vegetable seasoning in the prior art, provides a unique and strong vegetable flavor, and can meet the requirements of different tastes of consumers, but the compound seasoning has the problem of insufficient delicate fragrance, so that the seasoning body does not have sufficient fragrance and delicate flavor, the durability of the fragrance cannot be effectively increased, the practicability of the seasoning is reduced, and the seasoning is not in line with the requirements of the public, thereby providing a compound seasoning formula and a preparation method thereof to solve the problems.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a compound seasoning formula and a preparation method thereof, which have the advantages of sufficient delicate fragrance and the like, and solve the problem of insufficient delicate fragrance of the compound seasoning, so that the seasoning body does not have sufficient fragrance and delicate fragrance, the durability of the fragrance cannot be effectively increased, the practicability of the seasoning is reduced, and the problem that the seasoning is not suitable for the needs of the public is solved.
(II) technical scheme
In order to achieve the purpose of sufficient fresh fragrance, the invention provides the following technical scheme: a compound seasoning formula comprises the following raw materials in percentage by weight:
preferably, the material comprises the following components in percentage by weight: 3% of spice, 20% of white sugar, 10% of monosodium glutamate, 5% of corn starch, 20% of salt and 3% of flavour development nucleotide disodium.
Preferably, the material comprises the following components in percentage by weight: 4% of spice, 27.5% of white sugar, 22.5% of monosodium glutamate, 10% of corn starch, 35% of salt and 4% of flavour development nucleotide disodium.
Preferably, the material comprises the following components in percentage by weight: 5% of spice, 35% of white sugar, 35% of monosodium glutamate, 15% of corn starch, 50% of salt and 5% of flavour development nucleotide disodium.
The invention aims to solve another technical problem of providing a preparation method of a compound seasoning formula, which comprises the following steps:
1) mixing and stirring 3-5% of spice and 5-15% of corn starch for 10-20 minutes to fully mix the materials of the spice and the corn starch together to obtain composite powder;
2) putting the composite powder obtained in the step 1) into a stirring kettle together, and then sequentially adding 20-35% of white sugar, 10-35% of monosodium glutamate, 20-50% of salt and a proper amount of water for stirring, wherein the stirring time is controlled to be 10-20 minutes, and the mechanical temperature generated by material mixing friction during stirring is controlled to be 15-23 ℃ so as to obtain a mixed material;
3) standing the mixed material prepared in the step 3), reducing the surface temperature of the mixed material by 4-8 ℃ after 15-20 minutes, then adding 3-5% of disodium ribonucleotide for flavor development, and continuing stirring for 5-8 minutes to finally prepare the compound seasoning;
4) putting the compound seasoning obtained in the step 3) into a granulator for granulation, so that the prepared compound seasoning has uniform particle diameter;
5) drying the compound seasoning after the granulation in the step 4) in a drying room, and keeping the particle moisture in the granular compound seasoning below 3-5% w/w after the drying operation for 4-12 hours;
6) sieving the dried compound seasoning in the step 5), then subpackaging, packaging and sealing by using a packaging bag, then carrying out microorganism overproof detection on the packaged compound seasoning, packaging and warehousing if the packaged compound seasoning is qualified, and eliminating if the packaged compound seasoning is not qualified, thus immediately preparing the compound seasoning.
(III) advantageous effects
Compared with the prior art, the invention provides a compound seasoning formula and a preparation method thereof, and the compound seasoning formula has the following beneficial effects:
1. the compound seasoning formula and the preparation method thereof are characterized in that corn starch is added, because the corn starch has strong hygroscopicity which can reach more than 30 percent at most, the corn starch can wrap all seasonings and is fully mixed with water, the integral wrapping property of the compound seasoning is increased, the compound seasoning is prevented from being dispersed into powder, meanwhile, the corn contains rich nutrient substances, such as linoleic acid and vitamin E, the cholesterol level in a human body can be reduced, arteriosclerosis is reduced, wherein, calcium and iron are more, hypertension and coronary heart disease can be prevented, rich glutathione is an anticancer factor and can be combined with various external chemical carcinogenic substances in the human body, the toxicity of the compound seasoning is lost and the compound seasoning is removed from the human body, and trace element selenium is also contained, the grading of oxides in the human body can be accelerated, malignant tumors can be inhibited, and the seasoning is carried out by adding spices, white sugar and salt, the compound flavoring has high nutritive value and good taste.
2. According to the formula and the preparation method of the compound seasoning, the disodium flavour development nucleotide is colorless to white crystal or white crystalline powder, the disodium flavour development nucleotide is prepared by decomposing or separating nucleic acid obtained by yeast or is prepared by a fermentation method, the disodium flavour development nucleotide and salt are combined to have a remarkable synergistic effect, the freshness is greatly improved, the disodium flavour development nucleotide can be used as a flavoring agent (a flavor enhancer), the whole formula is simple, the compound seasoning can effectively improve the durability of aroma and has sufficient fresh aroma, the practicability of the seasoning is improved, and the demand of the public is met.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention is further illustrated by the following examples, but the scope of the invention is not limited thereto.
Example 1:
a compound seasoning formula comprises the following raw materials in percentage by weight: 5% of spice, 22% of white sugar, 18% of monosodium glutamate, 13% of corn starch, 40% of salt and 2% of flavour development nucleotide disodium.
The invention aims to solve another technical problem of providing a preparation method of a compound seasoning formula, which comprises the following steps:
1) mixing and stirring 5% of spice and 13% of corn starch for 10 minutes to fully mix the two materials together to obtain composite powder;
2) putting the composite powder obtained in the step 1) into a stirring kettle together, and then sequentially adding 22% of white sugar, 18% of monosodium glutamate, 40% of salt and a proper amount of water for stirring, wherein the stirring time is controlled to be 10 minutes, and the mechanical temperature generated by material mixing friction during stirring is controlled to be 15 ℃, so as to obtain a mixed material;
3) standing the mixed material prepared in the step 3), reducing the surface temperature of the mixed material by 4 ℃ after 15 minutes, then adding 2% of disodium ribonucleotide for flavor development, and continuing stirring for 5 minutes to finally prepare the compound seasoning;
4) putting the compound seasoning obtained in the step 3) into a granulator for granulation, so that the prepared compound seasoning has uniform particle diameter;
5) drying the compound seasoning after the granulation in the step 4) in a drying room, and keeping the particle moisture in the granular compound seasoning below 3% w/w after 4 hours of drying operation;
6) sieving the dried compound seasoning in the step 5), then subpackaging, packaging and sealing by using a packaging bag, then carrying out microorganism overproof detection on the packaged compound seasoning, packaging and warehousing if the packaged compound seasoning is qualified, and eliminating if the packaged compound seasoning is not qualified, thus immediately preparing the compound seasoning.
The range of the raw materials used by the compound seasoning produced by the patent is 100 percent of edible raw materials.
Example 2:
a compound seasoning formula comprises the following raw materials in percentage by weight: 10% of spice, 44% of white sugar, 36% of monosodium glutamate, 26% of corn starch, 80% of salt and 4% of flavour development nucleotide disodium.
The invention aims to solve another technical problem of providing a preparation method of a compound seasoning formula, which comprises the following steps:
1) mixing and stirring 10% of spice and 26% of corn starch for 15 minutes to fully mix the two materials together to obtain composite powder;
2) putting the composite powder obtained in the step 1) into a stirring kettle together, and then adding 44% of white sugar, 36% of monosodium glutamate, 80% of salt and a proper amount of water in sequence for stirring, wherein the stirring time is controlled to be 15 minutes, and the mechanical temperature generated by material mixing friction during stirring is controlled to be 19 ℃, so as to obtain a mixed material;
3) standing the mixed material prepared in the step 3), reducing the surface temperature of the mixed material by 6 ℃ after 17.5 minutes, then adding 4% of disodium ribonucleotide, and continuing stirring for 6.5 minutes to finally prepare the compound seasoning;
4) putting the compound seasoning obtained in the step 3) into a granulator for granulation, so that the prepared compound seasoning has uniform particle diameter;
5) drying the compound seasoning after the granulation in the step 4) in a drying room, and keeping the particle moisture in the granular compound seasoning below 4% w/w after 8 hours of drying operation;
6) sieving the dried compound seasoning in the step 5), then subpackaging, packaging and sealing by using a packaging bag, then carrying out microorganism overproof detection on the packaged compound seasoning, packaging and warehousing if the packaged compound seasoning is qualified, and eliminating if the packaged compound seasoning is not qualified, thus immediately preparing the compound seasoning.
The range of the raw materials used by the compound seasoning produced by the patent is 100 percent of edible raw materials.
Example 3:
a compound seasoning formula comprises the following raw materials in percentage by weight: 15% of spice, 66% of white sugar, 54% of monosodium glutamate, 39% of corn starch, 120% of salt and 6% of flavour development nucleotide disodium.
The invention aims to solve another technical problem of providing a preparation method of a compound seasoning formula, which comprises the following steps:
1) mixing and stirring 15% of spice and 39% of corn starch for 20 minutes to fully mix the two materials together to obtain composite powder;
2) putting the composite powder obtained in the step 1) into a stirring kettle together, and then sequentially adding 66% of white sugar, 54% of monosodium glutamate, 120% of salt and a proper amount of water for stirring, wherein the stirring time is controlled to be 20 minutes, and the mechanical temperature generated by material mixing friction during stirring is controlled to be 23 ℃, so as to obtain a mixed material;
3) standing the mixed material prepared in the step 3), reducing the surface temperature of the mixed material by 8 ℃ after 20 minutes, then adding 6% of disodium ribonucleotide for flavoring, continuing stirring for 8 minutes, and finally preparing the compound seasoning;
4) putting the compound seasoning obtained in the step 3) into a granulator for granulation, so that the prepared compound seasoning has uniform particle diameter;
5) drying the compound seasoning after the granulation in the step 4) in a drying room, and keeping the moisture of the particles in the granular compound seasoning below 5% w/w after the drying operation for 12 hours;
6) sieving the dried compound seasoning in the step 5), then subpackaging, packaging and sealing by using a packaging bag, then carrying out microorganism overproof detection on the packaged compound seasoning, packaging and warehousing if the packaged compound seasoning is qualified, and eliminating if the packaged compound seasoning is not qualified, thus immediately preparing the compound seasoning.
The range of the raw materials used by the compound seasoning produced by the patent is 100 percent of edible raw materials.
The preferable formula of the food seasoning provided by the invention comprises the following specific examples:
afubo flavor compound formula
| Item | Example 1 | Example 2 | Example 3 |
| The amount of the perfume is% | 5 | 10 | 15 |
| The content of white sugar is% | 22 | 44 | 66 |
| The content of monosodium glutamate | 18 | 36 | 54 |
| Corn starchThe dosage is% | 13 | 26 | 39 |
| The content of the salt is% | 40 | 80 | 120 |
| The dosage of the flavour development nucleotide disodium is% | 2 | 4 | 6 |
| Stirring composite time/min | 10 | 15 | 20 |
| Drying time/hours | 4 | 8 | 12 |
Note that: the above examples were applied at comparable amounts.
Example 1:
① selecting high-quality qualified raw materials
② weighing the raw materials according to the proportion in the table
③ stirring and compounding preparation
④ drying after strictly controlling the water content proportion
⑤ drying in oven, sieving, and packaging
Example 2:
① selecting high-quality qualified raw materials
② weighing the raw materials according to the proportion in the table
③ stirring and compounding preparation
④ drying after strictly controlling the water content proportion
⑤ drying in oven, sieving, and packaging
Example 3:
① selecting high-quality qualified raw materials
② weighing the raw materials according to the proportion in the table
③ stirring and compounding preparation
④ drying after strictly controlling the water content proportion
⑤ drying in oven, sieving, and packaging
Example 1 described above is the most preferred embodiment of the present invention.
The food seasoning formula provided by the invention can be used for cooking and making various flavor foods, better perfects the taste of the powdery compound seasoning, is suitable for people at all ages to eat, and has fuller taste
The invention has the beneficial effects that: the compound seasoning formula and the preparation method thereof are characterized in that corn starch is added, the corn starch has strong hygroscopicity which can reach more than 30% at most, so that the corn starch can wrap all seasonings and is fully mixed with water, the integral wrapping property of the compound seasoning is improved, the compound seasoning is prevented from being dispersed into powder, meanwhile, the corn contains rich nutrient substances, such as linoleic acid and vitamin E, the cholesterol level in a human body can be reduced, arteriosclerosis is reduced, calcium and iron are more, hypertension and coronary heart disease can be prevented, the corn contains rich glutathione which is an anticancer factor, the compound seasoning can be combined with various external chemical carcinogens in the human body to lose toxicity and be eliminated from the body, and simultaneously, trace element selenium is also contained, the compound seasoning can accelerate the grading of oxides in the human body and inhibit malignant tumors, and the compound seasoning has good taste while adding spices, white sugar and salt for seasoning, by adopting the disodium flavour development nucleotide which is colorless to white crystal or white crystalline powder, the disodium flavour development nucleotide is prepared by decomposing or separating nucleic acid obtained by yeast or is prepared by a fermentation method, the disodium flavour development nucleotide and salt are combined to have obvious synergistic effect, the freshness is greatly improved, the disodium flavour development nucleotide can be used as a flavoring agent (a flavor enhancer), the whole formula is simple, the composite flavoring agent can effectively improve the durability of the fragrance and has sufficient fresh fragrance, the practicability of the flavoring agent is improved, and the requirement of the public is met.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The compound seasoning formula is characterized by comprising the following raw materials in percentage by weight:
2. the compound seasoning formula of claim 1, which is characterized by comprising the following raw materials in percentage by weight: 3% of spice, 20% of white sugar, 10% of monosodium glutamate, 5% of corn starch, 20% of salt and 3% of flavour development nucleotide disodium.
3. The compound seasoning formula of claim 1, which is characterized by comprising the following raw materials in percentage by weight: 4% of spice, 27.5% of white sugar, 22.5% of monosodium glutamate, 10% of corn starch, 35% of salt and 4% of flavour development nucleotide disodium.
4. The compound seasoning formula of claim 1, which is characterized by comprising the following raw materials in percentage by weight: 5% of spice, 35% of white sugar, 35% of monosodium glutamate, 15% of corn starch, 50% of salt and 5% of flavour development nucleotide disodium.
5. The preparation method of the compound seasoning formula is characterized by comprising the following steps of:
1) mixing and stirring 3-5% of spice and 5-15% of corn starch for 10-20 minutes to fully mix the materials of the spice and the corn starch together to obtain composite powder;
2) putting the composite powder obtained in the step 1) into a stirring kettle together, and then sequentially adding 20-35% of white sugar, 10-35% of monosodium glutamate, 20-50% of salt and a proper amount of water for stirring, wherein the stirring time is controlled to be 10-20 minutes, and the mechanical temperature generated by material mixing friction during stirring is controlled to be 15-23 ℃ so as to obtain a mixed material;
3) standing the mixed material prepared in the step 3), reducing the surface temperature of the mixed material by 4-8 ℃ after 15-20 minutes, then adding 3-5% of disodium ribonucleotide for flavor development, and continuing stirring for 5-8 minutes to finally prepare the compound seasoning;
4) putting the compound seasoning obtained in the step 3) into a granulator for granulation, so that the prepared compound seasoning has uniform particle diameter;
5) drying the compound seasoning after the granulation in the step 4) in a drying room, and keeping the particle moisture in the granular compound seasoning below 3-5% w/w after the drying operation for 4-12 hours;
6) sieving the dried compound seasoning in the step 5), then subpackaging, packaging and sealing by using a packaging bag, then carrying out microorganism overproof detection on the packaged compound seasoning, packaging and warehousing if the packaged compound seasoning is qualified, and eliminating if the packaged compound seasoning is not qualified, thus immediately preparing the compound seasoning.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115540567A (en) * | 2022-09-27 | 2022-12-30 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695359A (en) * | 2009-11-03 | 2010-04-21 | 陕西穆堂香调味食品有限公司 | Chicken essence and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695359A (en) * | 2009-11-03 | 2010-04-21 | 陕西穆堂香调味食品有限公司 | Chicken essence and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115540567A (en) * | 2022-09-27 | 2022-12-30 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
| CN115540567B (en) * | 2022-09-27 | 2024-01-26 | 广东一味鲜食品有限公司 | Preparation method of seasoning and drying equipment thereof |
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