CN102302130A - Semi-solid composite flavor and manufacturing process - Google Patents
Semi-solid composite flavor and manufacturing process Download PDFInfo
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- CN102302130A CN102302130A CN201110185433A CN201110185433A CN102302130A CN 102302130 A CN102302130 A CN 102302130A CN 201110185433 A CN201110185433 A CN 201110185433A CN 201110185433 A CN201110185433 A CN 201110185433A CN 102302130 A CN102302130 A CN 102302130A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 48
- 235000019634 flavors Nutrition 0.000 title claims abstract description 43
- 239000007787 solid Substances 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 239000002131 composite material Substances 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 84
- 241000251468 Actinopterygii Species 0.000 claims abstract description 49
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 43
- 239000000284 extract Substances 0.000 claims abstract description 36
- 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 33
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 28
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 22
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 16
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 16
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 14
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 14
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010460 mustard Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 6
- 239000002285 corn oil Substances 0.000 claims abstract description 6
- 235000005687 corn oil Nutrition 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 6
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 6
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 6
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 6
- 244000056139 Brassica cretica Species 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 70
- 238000002360 preparation method Methods 0.000 claims description 36
- 229960002920 sorbitol Drugs 0.000 claims description 26
- 239000000463 material Substances 0.000 claims description 23
- 239000003921 oil Substances 0.000 claims description 20
- 235000019198 oils Nutrition 0.000 claims description 20
- 150000001875 compounds Chemical class 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 19
- 239000000839 emulsion Substances 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 239000002773 nucleotide Substances 0.000 claims description 5
- 125000003729 nucleotide group Chemical group 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 15
- 241000512259 Ascophyllum nodosum Species 0.000 abstract description 7
- 230000014759 maintenance of location Effects 0.000 abstract description 3
- 239000000600 sorbitol Substances 0.000 abstract 2
- 241001474374 Blennius Species 0.000 abstract 1
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 abstract 1
- 239000001055 blue pigment Substances 0.000 abstract 1
- 229940075507 glyceryl monostearate Drugs 0.000 abstract 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 54
- 239000000047 product Substances 0.000 description 18
- 241000219198 Brassica Species 0.000 description 12
- 239000013558 reference substance Substances 0.000 description 10
- 235000015067 sauces Nutrition 0.000 description 8
- 239000002253 acid Substances 0.000 description 6
- 240000004160 Capsicum annuum Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000012895 dilution Substances 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 235000010746 mayonnaise Nutrition 0.000 description 4
- 239000008268 mayonnaise Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 244000178993 Brassica juncea Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 208000006558 Dental Calculus Diseases 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 2
- 244000195452 Wasabia japonica Species 0.000 description 2
- 235000000760 Wasabia japonica Nutrition 0.000 description 2
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention provides a semi-solid composite flavor relating to a composite flavor and a manufacturing process thereof. The purpose is to provide a semi-solid composite flavor with longer peppery taste retention time, sweet taste of the wooden fish as well as excitant and spicy taste and a manufacturing process thereof. According to the invention, the semi-solid composite flavor comprises the following components in parts by mass: 840 parts of sorbitol and purified water, wherein sorbitol accounts for 480-600 parts; and the rest components account for 360 parts and include the following components: 60-100 parts of horseradish powder, 3-5 parts of citric acid, 65-80 parts of edible salt, 5-10 parts of corn oil, 1-2 parts of glyceryl monostearate, 20-30 parts of mustard essence, 40-80 parts of edible corn starch, 1.5-2.5 parts of sodium glutamate, 20-50 parts of wooden fish extract, 10-30 parts of kelp seaweed extract, 0.08-0.1 part of lemon yellow, 0.008-0.01 part of brilliant blue pigment and 50-100 parts of microcrystalline cellulose.
Description
Technical field
The present invention relates to a kind of compound seasoner and production technology thereof.
Background technology
Comprise the spice tartar sauce in the semisolid compound seasoner, be the tartar sauce of base-material, be tartar sauce, mayonnaise, the mayonnaise of base-material with vegetables with the animal raw materials; Kind has reached tens kinds, mainly contains wasabi, Japanese mustard thick chilli sauce, shrimp paste, beef paste, thick chilli sauce, catsup, mayonnaise, various mayonnaise etc.Existing compound seasoner proportioning is more single, and only possess seafood flavor, the catsup that acid, shrimp paste only possess shrimp like wasabi and only possess the tomato flavor, and two or more compound seasoners are organically combined, be the purpose of this product of exploitation.We combine spice and marine product extract (wooden fish extract, Thallus Laminariae (Thallus Eckloniae) extract) with modern technology; The compound seasoner of preparation had both had the excitant acid of Japanese mustard thick chilli sauce towards nose; The fragrant delicate flavour that has wooden fish again, better than the Japanese mustard thick chilli sauce taste of selling on the market.Mustard essence in the mustard thick chilli sauce has volatility in addition, shortens the pungent duration.
Summary of the invention
The technical problem that the present invention will solve provide a kind of pungent retention time more of a specified duration, have a fragrant delicate flavour of wooden fish and stimulate the semi-solid compound seasoner and the production technology thereof of acid simultaneously.
A kind of semi-solid compound seasoner is grouped into by the following one-tenth by mass parts: totally 840 parts of D-sorbite and pure water, and wherein D-sorbite is 480～600 parts; Totally 360 parts of all the other components, composed of the following components:
A kind of technology of producing above-mentioned semi-solid compound seasoner may further comprise the steps:
The preparation of I, water material: citric acid 2-4 part and vitamin C 0.5-1 part are dissolved in 60-90 part pure water, mix,
The preparation of II, D-sorbitol solution: D-sorbite 480-600 part is dissolved in the pure water of corresponding umber; Obtain D-sorbitol solution; Wherein corresponding umber is meant the umber-2 part of the umber-used pure water of (2) step of step VII allotment of the umber of the umber-used pure water of step I of 840 parts-D-sorbite-used pure water of (1) step of step IV water preparation
The preparation of III, horseradish powder zymolyte: be under 30-40 ℃ the condition, horseradish powder 60-100 part and above-mentioned gained water material to be mixed in temperature, stir 30-45min, obtain the horseradish powder zymolyte,
IV, water preparation:
(1) in pure water 40-60 part, add 1 part of beta-schardinger dextrin-10-15 part and citric acid, be heated to its whole dissolvings, obtain solution I,
(2) with in xanthans 0.5-1 part and 1 part of mixed evenly adding solution I of salt, be stirred to its whole dissolvings, obtain solution II,
(3) with mixing in 10 parts of addings of D-sorbitol solution solution II, obtain water;
V, oil phase preparation: in corn oil 5-10 part, add glycerin monostearate 1-2 part, be heated to fusing, it is evenly mixed to add the smart 20-30 part of mustard, obtains oil phase;
The preparation of VI, peppery emulsion: water and oil phase are heated to 55 ℃ respectively, water is added in oil phase, accelerate slowly to stir, rotating speed 500-800r/min stirs 45-60min, and is fully emulsified, obtains peppery emulsion.
VII, allotment
(1) microcrystalline cellulose of adding edible corn starch 40-80 part and 50-100 part in above-mentioned gained horseradish powder zymolyte after mixing, adds the residue D-sorbitol solution, mixes, and obtains mixture I;
(2) sodium glutamate 1.5-2.5 part and 5 '-flavour nucleotide disodium 0.1-0.2 part are added in the pure water of 5-10 part; Be heated to dissolving; Add wooden fish extract 20-50 part, Thallus Laminariae (Thallus Eckloniae) extract 10-30 part; Mix; Obtain the delicate flavour material; Delicate flavour material and mixture I are mixed, obtain mixtures II;
(3) in mixtures II, add salt 64-79 part, mix, obtain mixtures III;
(4) in mixtures III, slowly add the peppery emulsion of gained, mix, obtain mixture IV;
(5) in mixture IV, add lemon yellow solution and light blue solution; Mix; Obtain compound seasoner; Wherein lemon yellow solution mixes for 1 part through lemon yellow 0.08-0.10 part and pure water and obtains, and light blue solution mixes for 1 part through light blue 0.008-0.01 part and pure water and obtains.
The mustard essence is meant mustard extract or the horseradish extract of allyl isothiocyanate mass fraction more than 70% among the present invention; The wooden fish extract is processed into the stripped tuna joint by stripped tuna (being commonly called as wooden fish), is reprocessed into stripped tuna flower sheet or powder and forms through hot water lixiviate and fermented extracted allotment; Thallus Laminariae (Thallus Eckloniae) extract is formed through alcohol extracting and hot water lixiviate allotment by the limnetic dry kelp silk, and above product is all commercially available.
The used wooden fish extract of the semi-solid compound seasoner of the present invention is smart available from the wooden fish element or the wooden fish of Dalian flavor Si Kai Bioisystech Co., Ltd; Thallus Laminariae (Thallus Eckloniae) extract is available from the sea-tangle liquid or the kelp extract of Dalian flavor Si Kai Bioisystech Co., Ltd.The mustard essence also is commercial product.
The semi-solid compound seasoner of the present invention possesses the fragrant delicate flavour of wooden fish simultaneously and stimulates acid; Than simple that the peppery taste that mixes with wooden fish extract, Thallus Laminariae (Thallus Eckloniae) extract of blue or green mustard is better; The present invention also makes the retention time of pungent longer through the ratio of adjustment pure water and D-sorbite; Product was preserved 3 months in 30 ℃ of constant incubators, still can keep extremely peppery level.
The specific embodiment
Embodiment 1
1, the preparation of water material: citric acid 0.2kg and vitamin C 50g are dissolved in the 6kg pure water, mix,
2, the preparation of D-sorbitol solution: D-sorbite 48kg is added among the pure water 25.3kg, be mixed with D-sorbitol solution,
3, the preparation of horseradish powder zymolyte: be under 30-40 ℃ the condition, horseradish powder 6kg and above-mentioned gained water material to be mixed in temperature, stir 30-45min, obtain the horseradish powder zymolyte,
4, water preparation:
(1) in pure water 4kg, add beta-schardinger dextrin-1kg and citric acid 0.1kg, be heated to its whole dissolvings, obtain solution I,
(2) with in xanthans 50g and the mixed evenly adding of the salt 0.1kg solution I, be stirred to its whole dissolvings, obtain solution II,
(3) with mixing in the D-sorbitol solution 1kg adding solution II, obtain water;
5, oil phase preparation: in corn oil 0.5kg, add glycerin monostearate 0.1kg, be heated to fusing, add the smart 2kg of mustard and mix evenly, obtain oil phase;
6, the preparation of peppery emulsion: water and oil phase are heated to 55 ℃ respectively, water is added in oil phase, accelerate slowly to stir, rotating speed 500-800r/min stirs 45-60min, and is fully emulsified, obtains peppery emulsion.
7, allotment
(1) in above-mentioned gained horseradish powder zymolyte, adds edible corn starch 7kg and 8.652kg microcrystalline cellulose, after mixing, add the residue D-sorbitol solution, mix, obtain mixture I;
(2) sodium glutamate 0.15kg and 5 '-flavour nucleotide disodium 10g are added in the pure water of 0.5kg, be heated to dissolving, add wooden fish extract 2.4kg, Thallus Laminariae (Thallus Eckloniae) extract 1.2kg; Mix; Obtain the delicate flavour material, delicate flavour material and mixture I are mixed, obtain mixtures II;
(3) in mixtures II, add salt 6.4kg, mix, obtain mixtures III;
(4) in mixtures III, slowly add the peppery emulsion of gained, mix, obtain mixture IV;
(5) in mixture IV, add lemon yellow solution and light blue solution; Mix; Obtain compound seasoner, wherein lemon yellow solution mixes through lemon yellow 8g and pure water 0.1kg and obtains, and light blue solution mixes through light blue 0.8g and pure water 0.1kg and obtains.
Embodiment 2
1, the preparation of water material: citric acid 0.4kg and vitamin C 0.1kg are dissolved in the 7kg pure water, mix,
2, the preparation of D-sorbitol solution: D-sorbite 60kg is dissolved among the pure water 11.3kg, obtains D-sorbitol solution,
3, the preparation of horseradish powder zymolyte: be under 30-40 ℃ the condition, horseradish powder 8kg and above-mentioned gained water material to be mixed in temperature, stir 30-45min, obtain the horseradish powder zymolyte,
4, water preparation:
(1) in pure water 5kg, add beta-schardinger dextrin-1.5kg and citric acid 0.1kg, be heated to its whole dissolvings, obtain solution I,
(2) with in xanthans 0.1kg and the mixed evenly adding of the salt 0.1kg solution I, be stirred to its whole dissolvings, obtain solution II,
(3) with mixing in the D-sorbitol solution 1kg adding solution II, obtain water;
5, oil phase preparation: in corn oil 1kg, add glycerin monostearate 0.2kg, be heated to fusing, add the smart 2.5kg of mustard and mix evenly, obtain oil phase;
6, the preparation of peppery emulsion: water and oil phase are heated to 55 ℃ respectively, water is added in oil phase, accelerate slowly to stir, rotating speed 500-800r/min stirs 45-60min, and is fully emulsified, obtains peppery emulsion.
7, allotment
(1) in above-mentioned gained horseradish powder zymolyte, adds edible corn starch 4.5kg and microcrystalline cellulose 5.319kg, after mixing, add the residue D-sorbitol solution, mix, obtain mixture I;
(2) sodium glutamate 0.25kg and 5 '-flavour nucleotide disodium 20g are added in the pure water of 0.5kg, be heated to dissolving, add wooden fish extract 3kg, Thallus Laminariae (Thallus Eckloniae) extract 2kg; Mix; Obtain the delicate flavour material, delicate flavour material and mixture I are mixed, obtain mixtures II;
(3) in mixtures II, add salt 6.9kg, mix, obtain mixtures III;
(4) in mixtures III, slowly add the peppery emulsion of gained, mix, obtain mixture IV;
(5) in mixture IV, add lemon yellow solution and light blue solution; Mix; Obtain compound seasoner, wherein lemon yellow solution mixes through lemon yellow 10g and pure water 0.1kg and obtains, and light blue solution mixes through light blue 1g and pure water 0.1kg and obtains.
Embodiment 3
1, the preparation of water material: citric acid 0.3kg and vitamin C 0.1kg are dissolved in the 9kg pure water, mix,
2, the preparation of D-sorbitol solution: D-sorbite 54kg is dissolved among the pure water 13.8kg, obtains D-sorbitol solution,
3, the preparation of horseradish powder zymolyte: be under 30-40 ℃ the condition, horseradish powder 9kg and above-mentioned gained water material to be mixed in temperature, stir 30-45min, obtain the horseradish powder zymolyte,
4, water preparation:
(1) in pure water 6kg, add beta-schardinger dextrin-1kg and citric acid 0.1kg, be heated to its whole dissolvings, obtain solution I,
(2) with in xanthans 0.1kg and the mixed evenly adding of the salt 0.1kg solution I, be stirred to its whole dissolvings, obtain solution II,
(3) with mixing in the D-sorbitol solution 1kg adding solution II, obtain water;
5, oil phase preparation: in corn oil 0.5kg, add glycerin monostearate 0.1kg, be heated to fusing, add the smart 3kg of mustard and mix evenly, obtain oil phase;
6, the preparation of peppery emulsion: water and oil phase are heated to 55 ℃ respectively, water is added in oil phase, accelerate slowly to stir, rotating speed 500-800r/min stirs 45-60min, and is fully emulsified, obtains peppery emulsion.
7, allotment
(1) the microcrystalline cellulose 5.079kg of adding edible corn starch 4kg and corresponding umber in above-mentioned gained horseradish powder zymolyte after mixing, adds the residue D-sorbitol solution, mixes, and obtains mixture I;
(2) sodium glutamate 0.2kg and 5 '-flavour nucleotide disodium 10g are added in the pure water of 1kg, be heated to dissolving, add wooden fish extract 3.5kg, Thallus Laminariae (Thallus Eckloniae) extract 2.5kg; Mix; Obtain the delicate flavour material, delicate flavour material and mixture I are mixed, obtain mixtures II;
(3) in mixtures II, add salt 6.4kg, mix, obtain mixtures III;
(4) in mixtures III, slowly add the peppery emulsion of gained, mix, obtain mixture IV;
(5) in mixture IV, add lemon yellow solution and light blue solution; Mix; Obtain compound seasoner, wherein lemon yellow solution mixes through lemon yellow 10g and pure water 0.1kg and obtains, and light blue solution mixes through light blue 1g and pure water 0.1kg and obtains.
Embodiment 4
Adopt the technology among the embodiment 2, the consumption of sorbose alcohol and water when only changing the preparation of embodiment 2 the 2nd step D-sorbitol solution according to following step to sample 1-5, wherein:
Sample 1: D-sorbite 36kg is dissolved among the pure water 35.3kg, obtains D-sorbitol solution,
Sample 2: D-sorbite 42kg is dissolved among the pure water 29.3kg, obtains D-sorbitol solution,
Sample 3: D-sorbite 48kg is dissolved among the pure water 23.3kg, obtains D-sorbitol solution,
Sample 4: D-sorbite 54kg is dissolved among the pure water 17.3kg, obtains D-sorbitol solution,
Sample 5: D-sorbite 60kg is dissolved among the pure water 11.3kg, obtains D-sorbitol solution,
To reach the purpose of the sorbose alcohol and water that adds different proportion, make different samples.
With 5 kinds of samples of gained, place 30 ℃ of constant incubators, preserve 1 week, 1 month, 3 months respectively, through 10 professional persons their the excitant acid of dashing nose is carried out organoleptic test (directly tasting), compare its pungent, the result is shown in Table 1.
Table 1 pungent keeps effect
Annotate: ++ expression " extremely peppery " ,+expression " in peppery ", ± expression " little peppery " ,-expression " no pungent "
Result by table 3 can know that the D-sorbite mass percent is 40～50% in the product, and water content was at 20～30% o'clock, and pungent keeps effect best.
Embodiment 5
Sensory test: the fragrant delicate flavour of wooden fish
Get among the embodiment 3 this product of gained and reference substance and newly seize by force each 5 gram of the blue or green mustard of board peppery (mountain, Laizhou and Food Co., Ltd); Add each 20 milliliters of pure water respectively; Dilution stirs, and through 30 cooks the fragrant delicate flavour of their wooden fish is carried out sensory test, estimates its delicious food (the fragrant delicate flavour of wooden fish).Its result is shown in Table 2.
The fragrant delicate flavour evaluation of table 2 wooden fish
| Evaluation criterion | Number |
| This product has the fragrant delicate flavour of wooden fish, and reference substance does not possess, and taste is better | 30 |
| This product and reference substance all have the fragrant delicate flavour of wooden fish, taste basically identical | 0 |
| This product has the fragrant delicate flavour of wooden fish, and reference substance does not possess, and taste is poor | 0 |
Result by table 2 can know, compares with reference substance, and this product removes to has strongly towards the excitant acid of nose, also feels the fragrant delicate flavour of wooden fish, and taste is better.
Embodiment 6
Get products obtained therefrom 5 grams (including wooden fish extract 0.1g, Thallus Laminariae (Thallus Eckloniae) extract 0.05g) among the embodiment 1, add 20 milliliters of pure water, dilution stirs; Get reference substance and newly seize by force blue or green mustard peppery (mountain, Laizhou and the Food Co., Ltd) 4.85g of board, 20 milliliters of drinking pure waters of adding, wooden fish extract 0.1g, Thallus Laminariae (Thallus Eckloniae) extract 0.05g dilution stir; Through 30 cooks the fragrant delicate flavour of their wooden fish is carried out sensory test, estimate its delicious food (the fragrant delicate flavour of wooden fish).Its result is shown in Table 3.
The evaluation of table 3 compound seasoner
| Evaluation criterion | Number |
| This product and reference substance all have the fragrant delicate flavour of wooden fish, and this product taste is better | 20 |
| This product and reference substance all have the fragrant delicate flavour of wooden fish, taste basically identical | 10 |
| This product and reference substance all have the fragrant delicate flavour of wooden fish, and this product taste is poor | 0 |
Result by table 3 can know, reference substance is compared with wooden fish extract, the simple mixing of Thallus Laminariae (Thallus Eckloniae) extract, and this product has the fragrant delicate flavour of wooden fish, and taste is better.
Embodiment 7
Adopt the technology among the embodiment 3, only change embodiment 3 to sample 6-9 and add different wooden fish extracts (wooden fish is plain, wooden fish smart) and Thallus Laminariae (Thallus Eckloniae) extract (kelp extract, sea-tangle liquid) in the 7th step (2) during the preparation of delicate flavour material according to following step, wherein:
Sample 6: add the plain 3.5kg of wooden fish, kelp extract 2.5kg,
Sample 7: add the plain 3.5kg of wooden fish, sea-tangle liquid 2.5kg,
Sample 8: add the smart 3.5kg of wooden fish, kelp extract 2.5kg,
Sample 9: add the smart 3.5kg of wooden fish, sea-tangle liquid 2.5kg.
Get 4 kinds of each 5g of sample of gained, add 20 milliliters of drinking pure waters respectively, dilution stirs; Through 30 cooks the fragrant delicate flavour of their wooden fish is carried out sensory test, estimate its delicious food (the fragrant delicate flavour of wooden fish), its result is shown in Table 4.
| Evaluation criterion | Number |
| Sample 6,7,8,9 all has the fragrant delicate flavour of wooden fish, taste basically identical | 25 |
| Sample 6,7,8,9 all has the fragrant delicate flavour of wooden fish, and 6,7 to 8,9 tastes are strong | 3 |
| Sample 6,7,8,9 all has the fragrant delicate flavour of wooden fish, and 6,7 to 8,9 tastes are poor | 2 |
Result by table 4 can know that the product that adds wooden fish element or wooden fish essence, kelp extract or the preparation of sea-tangle liquid all has the fragrant delicate flavour of wooden fish, taste basically identical.
Above-described embodiment describes preferred implementation of the present invention; Be not that scope of the present invention is limited; Design under the prerequisite of spirit not breaking away from the present invention; Various distortion and improvement that those of ordinary skills make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (2)
1. semi-solid compound seasoner, it is characterized in that: the following one-tenth by by mass parts is grouped into: totally 840 parts of D-sorbite and pure water, wherein D-sorbite is 480～600 parts; Totally 360 parts of all the other components, composed of the following components:
2. technology of producing above-mentioned semi-solid compound seasoner is characterized in that: may further comprise the steps:
The preparation of I, water material: citric acid 2-4 part and vitamin C 0.5-1 part are dissolved in 60-90 part pure water, mix,
The preparation of II, D-sorbitol solution: D-sorbite 480-600 part is dissolved in the pure water of corresponding umber; Obtain D-sorbitol solution; Wherein corresponding umber is meant the umber-2 part of the umber-used pure water of (2) step of step VII allotment of the umber of the umber-used pure water of step I of 840 parts-D-sorbite-used pure water of (1) step of step IV water preparation
The preparation of III, horseradish powder zymolyte: be under 30-40 ℃ the condition, horseradish powder 60-100 part and above-mentioned gained water material to be mixed in temperature, stir 30-45min, obtain the horseradish powder zymolyte,
IV, water preparation:
(1) in pure water 40-60 part, add 1 part of beta-schardinger dextrin-10-15 part and citric acid, be heated to its whole dissolvings, obtain solution I,
(2) with in xanthans 0.5-1 part and 1 part of mixed evenly adding solution I of salt, be stirred to its whole dissolvings, obtain solution II,
(3) with mixing in 10 parts of addings of D-sorbitol solution solution II, obtain water;
V, oil phase preparation: in corn oil 5-10 part, add glycerin monostearate 1-2 part, be heated to fusing, it is evenly mixed to add the smart 20-30 part of mustard, obtains oil phase;
The preparation of VI, peppery emulsion: water and oil phase are heated to 55 ℃ respectively, water is added in oil phase, accelerate slowly to stir, rotating speed 500-800r/min stirs 45-60min, obtains peppery emulsion.
VII, allotment
(1) microcrystalline cellulose of adding edible corn starch 40-80 part and 50-100 part in above-mentioned gained horseradish powder zymolyte after mixing, adds the residue D-sorbitol solution, mixes, and obtains mixture I;
(2) sodium glutamate 1.5-2.5 part and 5 '-flavour nucleotide disodium 0.1-0.2 part are added in the pure water of 5-10 part; Be heated to dissolving; Add wooden fish extract 20-50 part, Thallus Laminariae (Thallus Eckloniae) extract 10-30 part; Mix; Obtain the delicate flavour material; Delicate flavour material and mixture I are mixed, obtain mixtures II;
(3) in mixtures II, add salt 64-79 part, mix, obtain mixtures III;
(4) in mixtures III, slowly add the peppery emulsion of gained, mix, obtain mixture IV;
(5) in mixture IV, add lemon yellow solution and light blue solution; Mix; Obtain compound seasoner; Wherein lemon yellow solution mixes for 1 part through lemon yellow 0.08-0.10 part and pure water and obtains, and light blue solution mixes for 1 part through light blue 0.008-0.01 part and pure water and obtains.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103053987A (en) * | 2012-12-12 | 2013-04-24 | 余国芳 | Pumpkin flavor granular condiment |
| CN103584068A (en) * | 2013-11-11 | 2014-02-19 | 哈尔滨艾克尔食品科技有限公司 | Horseradish sauce powder |
| CN105077145A (en) * | 2015-07-17 | 2015-11-25 | 王士宁 | Spicy flavoring agent and preparation method thereof |
| CN105595292A (en) * | 2015-09-01 | 2016-05-25 | 大连天力调味食品有限公司 | Fragrant citrus flavor wasabi and making method thereof |
| CN106616831A (en) * | 2016-09-11 | 2017-05-10 | 广东佳隆食品股份有限公司 | Irritating green mustard and production method thereof |
| CN111743135A (en) * | 2020-06-22 | 2020-10-09 | 王永刚 | Multipurpose seasoning |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053987A (en) * | 2012-12-12 | 2013-04-24 | 余国芳 | Pumpkin flavor granular condiment |
| CN103053987B (en) * | 2012-12-12 | 2014-02-05 | 余国芳 | Pumpkin flavor granular condiment |
| CN103584068A (en) * | 2013-11-11 | 2014-02-19 | 哈尔滨艾克尔食品科技有限公司 | Horseradish sauce powder |
| CN105077145A (en) * | 2015-07-17 | 2015-11-25 | 王士宁 | Spicy flavoring agent and preparation method thereof |
| CN105595292A (en) * | 2015-09-01 | 2016-05-25 | 大连天力调味食品有限公司 | Fragrant citrus flavor wasabi and making method thereof |
| CN106616831A (en) * | 2016-09-11 | 2017-05-10 | 广东佳隆食品股份有限公司 | Irritating green mustard and production method thereof |
| CN111743135A (en) * | 2020-06-22 | 2020-10-09 | 王永刚 | Multipurpose seasoning |
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| CN102302130B (en) | 2013-03-20 |
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