CN110089719A - A kind of compound tasty agents and preparation method thereof - Google Patents
A kind of compound tasty agents and preparation method thereof Download PDFInfo
- Publication number
- CN110089719A CN110089719A CN201910532256.XA CN201910532256A CN110089719A CN 110089719 A CN110089719 A CN 110089719A CN 201910532256 A CN201910532256 A CN 201910532256A CN 110089719 A CN110089719 A CN 110089719A
- Authority
- CN
- China
- Prior art keywords
- parts
- sodium
- tasty agents
- fresh
- compound tasty
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 150000001875 compounds Chemical class 0.000 title claims abstract description 84
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 83
- 239000000796 flavoring agent Substances 0.000 claims abstract description 74
- 235000019634 flavors Nutrition 0.000 claims abstract description 74
- 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 65
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 239000001509 sodium citrate Substances 0.000 claims abstract description 23
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 239000000872 buffer Substances 0.000 claims abstract description 19
- 159000000000 sodium salts Chemical class 0.000 claims abstract description 18
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 18
- 150000001413 amino acids Chemical class 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 17
- 239000002773 nucleotide Substances 0.000 claims abstract description 14
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 14
- 229910052708 sodium Inorganic materials 0.000 claims description 40
- 239000011734 sodium Substances 0.000 claims description 40
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Natural products NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 36
- 239000002994 raw material Substances 0.000 claims description 33
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 24
- 239000004471 Glycine Substances 0.000 claims description 23
- VPGWWDZBZDPONV-DKWTVANSSA-N (2s)-2-aminobutanedioic acid;sodium Chemical compound [Na].OC(=O)[C@@H](N)CC(O)=O VPGWWDZBZDPONV-DKWTVANSSA-N 0.000 claims description 21
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 21
- 235000001014 amino acid Nutrition 0.000 claims description 17
- 235000019640 taste Nutrition 0.000 claims description 17
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 14
- FFEARJCKVFRZRR-UHFFFAOYSA-N L-Methionine Natural products CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 claims description 13
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 13
- 229930195722 L-methionine Natural products 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 13
- 229960004452 methionine Drugs 0.000 claims description 13
- 229910021529 ammonia Inorganic materials 0.000 claims description 12
- 244000003416 Asparagus officinalis Species 0.000 claims description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 2
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 claims 1
- 239000006172 buffering agent Substances 0.000 claims 1
- 150000007523 nucleic acids Chemical class 0.000 claims 1
- 102000039446 nucleic acids Human genes 0.000 claims 1
- 108020004707 nucleic acids Proteins 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 abstract description 12
- 235000013409 condiments Nutrition 0.000 abstract description 8
- 210000000214 mouth Anatomy 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000002738 chelating agent Substances 0.000 abstract description 3
- 230000000087 stabilizing effect Effects 0.000 abstract description 3
- -1 amino acid salt Chemical class 0.000 abstract description 2
- 229910021645 metal ion Inorganic materials 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 36
- 238000011156 evaluation Methods 0.000 description 23
- 230000001953 sensory effect Effects 0.000 description 18
- 229960004106 citric acid Drugs 0.000 description 17
- 235000005979 Citrus limon Nutrition 0.000 description 12
- 244000131522 Citrus pyriformis Species 0.000 description 12
- 229940024606 amino acid Drugs 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 235000015067 sauces Nutrition 0.000 description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 11
- 235000013923 monosodium glutamate Nutrition 0.000 description 11
- 235000014347 soups Nutrition 0.000 description 11
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 240000008067 Cucumis sativus Species 0.000 description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 6
- 235000008446 instant noodles Nutrition 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- 241000239290 Araneae Species 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 235000011164 potassium chloride Nutrition 0.000 description 5
- 239000001103 potassium chloride Substances 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 240000008574 Capsicum frutescens Species 0.000 description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 3
- 241000237509 Patinopecten sp. Species 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000020637 scallop Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical group OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 description 2
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 2
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- 240000006677 Vicia faba Species 0.000 description 2
- 235000010749 Vicia faba Nutrition 0.000 description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 210000002318 cardia Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000013406 prebiotics Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid group Chemical group C(CCC(=O)O)(=O)O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 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 1
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 1
- 229930064664 L-arginine Natural products 0.000 description 1
- 235000014852 L-arginine Nutrition 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 229960004543 anhydrous citric acid Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019632 basic taste sensations Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000013210 evaluation model Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229960002885 histidine Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000005464 sample preparation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000000176 sodium gluconate Substances 0.000 description 1
- 235000012207 sodium gluconate Nutrition 0.000 description 1
- 229940005574 sodium gluconate Drugs 0.000 description 1
- WTWSHHITWMVLBX-DKWTVANSSA-M sodium;(2s)-2-aminobutanedioate;hydron Chemical compound [Na+].[O-]C(=O)[C@@H](N)CC(O)=O WTWSHHITWMVLBX-DKWTVANSSA-M 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to condiment technology field, a kind of compound tasty agents and preparation method thereof are disclosed.Compound tasty agents of the present invention are made of delicate flavour principal component, delicate flavour collaboration ingredient, buffer and salt, using in fresh amino acid and its sodium salt, in the mixture of fresh nucleotide or both as principal component, it is collaboration ingredient with disodium succinate, fresh adding and extends the retention time of delicate flavour in the oral cavity；Using the mixture of sodium citrate, citric acid or both as buffer and metal ion chelation agent, play the role of stabilizing amino acid salt five-membered ring structure, to help fresh to compound tasty agents generation and improve flavor, generates salubrious mouthfeel.The existing higher freshness of compound tasty agents of the present invention, longer delicate flavour retention time, and there is abundant flavor.The preparation method of compound tasty agents of the present invention is simple, and product property obtained is stablized, and storage time is long.
Description
Technical field
The invention belongs to condiment technology fields, and in particular to a kind of compound tasty agents and preparation method thereof especially relate to
And a kind of mouthfeel, flavor and it is full of nutrition, delicate flavour is higher, compound tasty agents that sense of taste retention time is long and preparation method thereof.
Background technique
Currently, delicate flavour is considered the 5th kind of basic taste sensation by many countries and regions especially Asia, in fresh
The substance of taste mainly includes amino acid and its sodium salt, such as sodium glutamate (MSG), asparatate (ASP)；Ucleotides, such as
The sapidity nucleotide disodium (I+G)；Organic acid, such as disodium succinate.MSG is most typical in delicate flavour material, but its is fresh
Taste is dull, and freshness is medium；And simple I+G freshness is extremely low, but when it is existed simultaneously with MSG, the two can produce collaboration and increase
Fresh effect generates strong delicate flavour.
Compound seasoner refers to that two or more seasonings are primary raw material, adds (or not adding) grease, natural flavor
And the ingredients such as animals and plants, it is processed, is finally made for safe edible using physics or biological technical measures
A kind of seasoner products.
The Chinese patent of 108477579 A of Publication No. CN discloses a kind of seasoning, produce first dried small shrimp, dried scallop or
Dried small shrimp, dried scallop or Chicken extract is made by enzymatic hydrolysis, enzyme deactivation, centrifugation, drying and other steps in chicken slurry, slurry, then
The Multiple components such as spice are added, manufactured seasoning has delicate flavour uniqueness, mellow in taste, full of nutrition, with short production cycle, system
The features such as controllable for process stabilizing.Although seasoning made of the invention has certain freshness, mellow in taste, but freshness is lower, system
Standby complex process, and salt content is excessively high, it is edible excessively to easily cause the diseases such as hypertension.
The Chinese patent of Publication No. CN 103584062A discloses a kind of nutrition low-sodium compound salt, by 30%-45%
Common table salt, the potassium chloride of 45%-55%, the L-Histidine of 1%-2%, the L-arginine of 0.8%-1.2%, 3.5%-
The lysine of 5%L-, 1.5%-2% sodium gluconate is agitated, dissolve, spraying and drying is made.Publication No. CN
The Chinese patent of 103876104A discloses a kind of prebiotics Cardia Salt, by the sodium chloride of 50%-70%, 20%-45%'s
Other auxiliary materials of potassium chloride, the prebiotics of 0.5-15%, ultra tiny food materials powder and 1%-5% are mixed with to obtain.Publication number
A kind of increasing salty, fresh adding, low sodium complex flavouring with function are disclosed for the Chinese patent of CN 101243861A, by 20-80 parts
Cardia Salt, 10-30 parts function nutrition element and 3-15 part in fresh flavor substance mixing, stirring and granulation be made.With
Although upper technical solution reduces the content of the sodium in compound seasoner, but replace sodium chloride using potassium chloride, magnesium chloride etc.,
Make the reduction of seasoning salinity, and potassium chloride, magnesium chloride etc. have the disagreeable tastes such as bitter taste, astringent taste, influence its consumption.
In addition, existing some technical solutions add the zymolyte of many natural materials, such as Publication No. CN
The Chinese patent of 108391805 A discloses one kind and renders palatable composite pungent and fragrant flavorings, is digested using beer yeast powder, yeast is made
Extract, and by the way that Maillard reaction occurs in butter and oyster sauce, it is used in combination in addition with spice, being made has strong meat
The agent of rendering palatable of fragrance and full meat flavour, and with rich flavor, pure in mouth feel.The China of 106418412 A of Publication No. CN is specially
Benefit discloses a kind of seasoning with health care function, then pungent with xylitol, perfume containing enzymatic hydrolysis a variety of active ingredients obtained
Material etc. is mixed.The seasoning is free of man-made additive, can play the effect of improving immunity, blood pressure lowering.Publication No.
The Chinese patent of 105831683 A of CN discloses a kind of purpose compound flavour enhancer, prepares edible seaweed zymolyte, soybean protein first
Zymolyte and edible mushroom zymolyte, then NaCl, KCl and trehalose are added, mixing granulation, obtained product is taken the photograph with less salt
Enter, excellent in flavor the advantages that.Although above technical scheme delicate flavour is relatively abundant or some has certain health-care efficacy, deposit
The defects of freshness is lower, complicated components, cumbersome preparation process.
A kind of tasty agents is disclosed in the Chinese patent of Publication No. CN 201310581037.3, mainly by glycine 30-
40 parts；8-15 parts of I+G；8-15 parts of salt；8-11 parts of anhydrous citric acid；0.8-1.2 parts of alanine；6-12 parts of dried scallop powder；Lucid asparagus
0.8-2 parts of propylhomoserin；35-40 parts of sodium glutamate；2 parts of glycyrrhizin；It 7-12 parts of glutamic acid, is mixed to prepare, preparation method is simple, mouth
Feel more delicious, will not feel thirsty after edible, but delicate flavour retention time is short.
Summary of the invention
In view of this, it is an object of the invention to aiming at the problems existing in the prior art, provide a kind of mouthfeel, flavor and
Compound tasty agents full of nutrition, delicate flavour is higher, sense of taste retention time is long.
To achieve the purpose of the present invention, the present invention adopts the following technical scheme:
A kind of compound tasty agents are made of, the delicate flavour master delicate flavour principal component, delicate flavour collaboration ingredient, buffer and salt
Ingredient be in fresh amino acid and its sodium salt, in the mixture of fresh nucleotide or both, the delicate flavour collaboration ingredient is succinic acid two
Sodium, the buffer are the mixture of sodium citrate, citric acid or both.
Compound tasty agents of the present invention in fresh amino acid and its sodium salt, in fresh nucleotide or both mixture based on
Ingredient is collaboration ingredient with disodium succinate, using the mixture of sodium citrate, citric acid or both as buffer and metal from
Sub- chelating agent, a small amount of salt are auxiliary material.
Preferably, in the compound tasty agents, the parts by weight of each raw material are as follows: delicate flavour principal component is 70-90 parts, fresh
It is 0.5-2 parts that taste, which cooperates with ingredient, and buffer is 1-5 parts, and salt is 5-20 parts.
In some embodiments, delicate flavour principal component described in the compound tasty agents is in fresh amino acid and its sodium salt
With the mixture for being in fresh nucleotide.Preferably, described to be with the weight ratio in fresh nucleotide in fresh amino acid and its sodium salt
(9-99): 1, more preferably (9-16): 1.In some embodiments, described in fresh amino acid and its sodium salt and described in fresh nucleosides
The weight ratio of acid is 76:7.In some embodiments, described in fresh amino acid and its sodium salt and the weight in fresh nucleotide
Than for 12:1.In further embodiments, described in fresh amino acid and its sodium salt and the weight ratio in fresh nucleotide is 76:
5。
Wherein, in the compound tasty agents, it is described in fresh amino acid and its sodium salt be L-sodium, l-Alanine,
The mixture of one or more of ASPARTIC ACID sodium, L- glycine, L-Methionine.
In some embodiments, in the compound tasty agents, described is in fresh amino acid and its sodium salt is Pidolidone
Sodium, l-Alanine, ASPARTIC ACID sodium, L- glycine, L-Methionine mixture.Wherein l-Alanine, L- asparagine
Sour sodium, L- glycine improve to taste before delicate flavour in compound tasty agents flavor, and L-Methionine is to compound tasty agents flavor
In after the taste effect of improving.
Preferably, the L-sodium, L-Methionine, ASPARTIC ACID sodium, L- glycine and l-Alanine weight
Amount is than being (50-80): (2-5): (2-3): (1-2): 1.In some embodiments, the L-sodium, l-Alanine, L- days
Monosodium L-aspartate, L- glycine, L-Methionine weight ratio be 68:1:2:2:3.In some embodiments, the Pidolidone
Sodium, l-Alanine, ASPARTIC ACID sodium, L- glycine, L-Methionine weight ratio be 65:1:1:2:3.In other implementations
Example in, the L-sodium, l-Alanine, ASPARTIC ACID sodium, L- glycine, L-Methionine weight ratio be 70:2:
1:1:2。
In compound tasty agents of the present invention, it is described in fresh ucleotides be 5 '-Sodium Inosinates, 5 '-bird sodium nucleinates or
The mixture of the two arbitrary proportion.
In some embodiments, in the compound tasty agents, it is described in fresh ucleotides be 5 '-Sodium Inosinates with
The weight ratio of 5 '-bird sodium nucleinates is the mixture of 1:1, is abbreviated as I+G.
In some embodiments, in the compound tasty agents, the buffer is the mixed of sodium citrate and citric acid
Object is closed, fresh effect not only is helped to compound tasty agents, compound tasty agents can also had and obviously returns sweet, covers other bad flavors
Effect.
Preferably, the weight ratio of sodium citrate and citric acid is 1:(0.25-4 in the buffer).In some embodiments
In, the weight ratio of sodium citrate and citric acid is 1:1 in the buffer.In some embodiments, lemon in the buffer
The weight ratio of sour sodium and citric acid is 3:2.In further embodiments, in the buffer sodium citrate and citric acid weight
Than for 2:3.
In certain embodiments, the parts by weight of each raw material of the compound tasty agents are as follows: 68 parts of L-sodium,
7 parts of I+G, 3 parts of L-Methionine, 2 parts of ASPARTIC ACID sodium, 2 parts of glycine, 1 part of l-Alanine, 2 parts of disodium succinate, lemon
2.5 parts of lemon acid sodium, 2.5 parts of citric acid, salt are 10 parts.
In certain embodiments, the parts by weight of each raw material of the compound tasty agents are as follows: 65 parts of L-sodium,
6 parts of I+G, 3 parts of L-Methionine, 1 part of ASPARTIC ACID sodium, 2 parts of glycine, 1 part of l-Alanine, 2 parts of disodium succinate, lemon
3 parts of lemon acid sodium, 2 parts of citric acid, salt are 15 parts.
In other specific embodiments, the parts by weight of each raw material of the compound tasty agents are as follows: L-sodium 70
Part, 5 parts of I+G, 2 parts of L-Methionine, 1 part of ASPARTIC ACID sodium, 1 part of glycine, 2 parts of l-Alanine, 2 parts of disodium succinate,
2 parts of sodium citrate, 3 parts of citric acid, salt are 13 parts.
The present invention also provides the preparation methods of the compound tasty agents.Specially the delicate flavour principal component, delicate flavour are assisted
Congruent, buffer and salt are uniformly mixed, and powdery or granular product is made.
As shown from the above technical solution, the present invention provides a kind of compound tasty agents and preparation method thereof.It is of the present invention
Compound tasty agents be made of delicate flavour principal component, delicate flavour collaboration ingredient, buffer and salt, in fresh amino acid and its sodium salt,
Mixture in fresh nucleotide or both is principal component, is collaboration ingredient with disodium succinate, fresh adding and extends delicate flavour in mouth
Retention time in chamber；Using the mixture of sodium citrate, citric acid or both as buffer and metal ion chelation agent, play
The effect of stabilizing amino acid salt five-membered ring structure to help fresh effect to compound tasty agents generation, and improves flavor, generates salubrious
Mouthfeel.The existing higher freshness of compound tasty agents of the present invention, longer delicate flavour retention time, and there is abundant flavor.This hair
The preparation method of the bright compound tasty agents is simple, and product property obtained is stablized, and storage time is long.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described.
Each embodiment of Fig. 1 and comparative example indices evaluate Spider Chart；
Fig. 2 condiment for instant noodles packet sensory evaluation flavor Spider Chart；
Fig. 3 red soup of fire pot sensory evaluation flavor Spider Chart；
Fig. 4 Cucumber in Sauce sensory evaluation flavor Spider Chart.
Specific embodiment
The invention discloses a kind of compound tasty agents and preparation method thereof.Those skilled in the art can use for reference in this paper
Hold, is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are to those skilled in the art
For be it will be apparent that they are considered as being included in the present invention.Method and product of the invention, which has passed through, preferably to be implemented
Example is described, related personnel obviously can not depart from the content of present invention, in spirit and scope to method described herein into
Row change or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
For a further understanding of the present invention, below in conjunction with the embodiment of the present invention, to the technical side in the embodiment of the present invention
Case is clearly and completely described, it is clear that and described embodiments are only a part of the embodiments of the present invention, rather than all
Embodiment.Based on the embodiments of the present invention, those of ordinary skill in the art institute without making creative work
The every other embodiment obtained, shall fall within the protection scope of the present invention.
Unless otherwise specified, reagent involved in the embodiment of the present invention is commercial product, can pass through business canal
Road purchase obtains.Wherein, I+G refers to the sapidity nucleotide disodium, i.e. 5 '-Sodium Inosinates and 5 '-bird sodium nucleinates each 50% combine.
Embodiment 1, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 68 parts of L-sodium, 7 parts of I+G, L- egg ammonia by following parts by weight
Sour 3 parts, 2 parts of ASPARTIC ACID sodium, 2 parts of glycine, 1 part of l-Alanine, 2 parts of disodium succinate, 2.5 parts of sodium citrate, lemon
2.5 parts of lemon acid, salt are 10 parts.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 2, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 65 parts of L-sodium, 6 parts of I+G, L- egg ammonia by following parts by weight
Sour 3 parts, 1 part of ASPARTIC ACID sodium, 2 parts of glycine, 1 part of l-Alanine, 2 parts of disodium succinate, 3 parts of sodium citrate, lemon
2 parts of acid, salt are 15 parts.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 3, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 70 parts of L-sodium, 5 parts of I+G, L- egg ammonia by following parts by weight
Sour 2 parts, 1 part of ASPARTIC ACID sodium, 1 part of glycine, 2 parts of l-Alanine, 2 parts of disodium succinate, 2 parts of sodium citrate, lemon
3 parts of acid, salt are 13 parts.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 4, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 65 parts of L-sodium, 7 parts of I+G, L- egg ammonia by following parts by weight
Sour 3 parts, 2 parts of ASPARTIC ACID sodium, 2 parts of glycine, 1 part of l-Alanine, 5 parts of disodium succinate, 2.5 parts of sodium citrate, lemon
2.5 parts of lemon acid, salt are 10 parts.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 5, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 68 parts of L-sodium, 7 parts of I+G, L- egg ammonia by following parts by weight
Acid 3 parts, 2 parts of ASPARTIC ACID sodium, 2 parts of glycine, 1 part of l-Alanine, 0.3 part of disodium succinate, 2.5 parts of sodium citrate,
2.5 parts of citric acid, 11.7 parts of salt.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 6, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 70 parts of L-sodium, 7 parts of I+G, L- egg ammonia by following parts by weight
Sour 4 parts, 3 parts of ASPARTIC ACID sodium, 2 parts of glycine, 1 part of l-Alanine, 1 part of sodium citrate, 1 part of citric acid, salt 10
Part.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 7, a kind of NEW TYPE OF COMPOSITE tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 67 parts of L-sodium, 7 parts of I+G, L- egg ammonia by following parts by weight
Sour 3 parts, 2 parts of ASPARTIC ACID sodium, 2 parts of glycine, 1 part of l-Alanine, 2 parts of disodium succinate, 3 parts of sodium citrate, lemon
3 parts of acid, salt are 10 parts.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 8, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 68 parts of L-sodium, 7 parts of I+G, L- egg ammonia by following parts by weight
3 parts of acid, 2 parts of ASPARTIC ACID sodium, 2 parts of disodium succinate, 2.5 parts of sodium citrate, 2.5 parts of citric acid, salt are 13 parts.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 9, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 67 parts of L-sodium, 7 parts of I+G, L- egg ammonia by following parts by weight
3 parts of acid, 2 parts of ASPARTIC ACID sodium, 2 parts of glycine, 2 parts of disodium succinate, 2.5 parts of sodium citrate, 2.5 parts of citric acid, food
12 parts of salt.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 10, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 67 parts of L-sodium, 7 parts of I+G, L- egg ammonia by following parts by weight
Sour 3 parts, 2 parts of ASPARTIC ACID sodium, 2 parts of l-Alanine, 2 parts of disodium succinate, 2.5 parts of sodium citrate, 2.5 parts of citric acid,
12 parts of salt.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Embodiment 11, a kind of compound tasty agents and preparation method thereof
The compound tasty agents are to weigh each raw material: 67 parts of L-sodium, 7 parts of I+G, the Tianmen L- by following parts by weight
2 parts of aspartic acid sodium, 2 parts of glycine, 1 part of l-Alanine, 2 parts of disodium succinate, 2.5 parts of sodium citrate, 2.5 parts of citric acid, food
14 parts of salt.
Preparation method: each raw material is mixed evenly, and powdery or graininess is made.
Comparative example 1
The compound seasoner product of purchase certain reputable brand on the market, food labelling list of ingredients are as follows: monosodium glutamate, salt, white
Granulated sugar, food additives (the sapidity nucleotide disodium).
Test example,
1, delicate flavour intensity evaluation
According to the delicate flavour application No. is the method for 201811283397.4 Chinese patent to embodiment 1-11 and comparative example
Intensity is evaluated.Utilize the tasty agents freshness evaluation model (model expression are as follows: y=-913266x in the patent3+
698574x2- 172794x+13996 (R2=0.9998)) to different embodiment and comparative example delicate flavour intensity evaluation result such as tables 1
Show.
Each embodiment and comparative example model evaluation result of table 1
| Sample ID | Freshness |
| Embodiment 1 | 6.9 |
| Embodiment 2 | 6.5 |
| Embodiment 3 | 6.3 |
| Embodiment 4 | 5.5 |
| Embodiment 5 | 5.0 |
| Embodiment 6 | 4.6 |
| Embodiment 7 | 4.3 |
| Embodiment 8 | 4.5 |
| Embodiment 9 | 4.2 |
| Embodiment 10 | 4.2 |
| Embodiment 11 | 4.1 |
| Comparative example 1 | 2.9 |
2, sensory evaluation
Each embodiment and comparative example are pressed into 1 delicate flavour intensity results of test example, it is molten to be configured to identical freshness for dilution respectively
Liquid organizes the 10 sensory evaluation personnel recruited, according to the evaluation criterion of table 2, to the delicate flavour of embodiment and comparative example in oral cavity
It is evaluated in terms of middle retention time, saline taste, preceding taste, rear taste and whole Flavor, by the evaluation result of 10 sensory evaluation persons
It is averaged, the results are shown in Table 3, and it is as shown in Figure 1 that Analyses Methods for Sensory Evaluation Results is depicted as flavor Spider Chart.
Each embodiment of table 2 and comparative example indices sensory evaluation criteria
Each embodiment of table 3 and comparative example indices Analyses Methods for Sensory Evaluation Results
| Sample | Retention time | Preceding taste | Taste afterwards | Saline taste | Tart flavour | Flavor |
| Embodiment 1 | 5.8 | 6.8 | 8.3 | 4 | 2.1 | 5.8 |
| Embodiment 2 | 5.6 | 6.3 | 8.2 | 5.3 | 2.2 | 5.7 |
| Embodiment 3 | 5.3 | 6.2 | 8 | 4.3 | 2.0 | 5.4 |
| Embodiment 4 | 5.5 | 6.5 | 8.5 | 3.6 | 2.0 | 5.2 |
| Embodiment 5 | 4.8 | 3.4 | 6.8 | 3.8 | 2.3 | 4.3 |
| Embodiment 6 | 5.6 | 3.8 | 7.2 | 3.6 | 1.8 | 4.2 |
| Embodiment 7 | 4.3 | 3.5 | 6.8 | 3.5 | 2.5 | 4.1 |
| Embodiment 8 | 3.9 | 3.4 | 6.6 | 3.8 | 1.9 | 4.0 |
| Embodiment 9 | 3.7 | 3.4 | 6.8 | 3.6 | 2.0 | 4.0 |
| Embodiment 10 | 3.9 | 3.3 | 6.5 | 3.5 | 1.8 | 3.9 |
| Embodiment 11 | 3.5 | 3.1 | 5.8 | 5 | 2.0 | 4.0 |
| Comparative example 1 | 3.2 | 2.9 | 4.3 | 5.8 | 1.0 | 3.4 |
As can be seen from the above results compound tasty agents delicate flavour intensity and Flavor highest described in embodiment 1, general effect is most
Good, overall assessment result is best；Compound tasty agents delicate flavour intensity and Flavor described in embodiment 2 are inferior to embodiment 1, totally comment
Valence result is fine；Compound tasty agents delicate flavour intensity and Flavor described in embodiment 3 are inferior to embodiment 2, overall assessment result one
As；And the delicate flavour intensity and Flavor overall assessment result of embodiment 4-11 and comparative example are bad, wherein before embodiment 8-10
Taste is insufficient, and taste is insufficient after embodiment 11.
Application Example
1, compound tasty agents are applied in aspect just face flavor pack
Condiment for instant noodles packs standby: preparing powder packet and sauce packet respectively according to table 4 and the formula of table 5, puts down after mixing
5 parts are divided into, every part of 8g (powder packet and each 4g of sauce bag).It is then respectively adding monosodium glutamate, the formula of embodiment 1, the formula of embodiment 2, city
Sell compound tasty agents 1 (it is formulated are as follows: MSG 62%, I+G2.2%, salt 29.5%, sucrose 6.3%), commercially available compound tasty agents
2 (it is formulated are as follows: MSG 88.8%, I+G 8.2%, food additives 3%), re-mix uniformly spare.
Facilitate noodle soup to prepare: weighing appropriate pork, adds suitable boiling pork soup.Then 5 parts, every part are divided into
500g。
Sample preparation methods: after facilitating noodle soup boiled, every part of addition 30g flour cake, 8g condiment for instant noodles packet cooks 3min,
It pulls noodles out, retains noodle soup, be settled to phase homogenous quantities respectively.
Sample is put into 35 DEG C of heat preservation 20min in climatic chamber, and tissue sensory evaluation personnel carry out sensory evaluation to sample,
It is averaged, as a result such as table 6 and Fig. 2.
4 powder packet formula of table
| Raw material | Quality/g |
| Salt | 12 |
| White granulated sugar | 5.4 |
| HVP | 2.3 |
| Thirteen Spice | 1.6 |
| Maltodextrin | 5.0 |
| It is total | 26.3 |
5 sauce packet formula of table
| Raw material | Quality/g |
| Thick broad-bean sauce | 19.7 |
| Onion powder | 6.6 |
| Water | 6.1 |
| Sesame oil | 5.0 |
| Butter | 10.0 |
| Soy sauce | 2.5 |
| Thirteen Spice | 1.2 |
| It is total | 51.1 |
6 condiment for instant noodles packet Analyses Methods for Sensory Evaluation Results of table
2, compound tasty agents are applied in red slaughterhouse
Hot pepper paste production: 100g chilli adds 570g boiling to boil and keeps the temperature 30min, extract and break into mud.
Raw material is weighed by the formula of table 7, is added in 2300g water, it is boiled.Above-mentioned soup stock is distributed into 5 parts, every part of 400g,
It is spare.Monosodium glutamate, the formula of embodiment 1, the formula of embodiment 2, commercially available compound tasty agents 1, commercially available compound tasty agents 2 are weighed respectively, are added
Enter in soup stock, boiled, timing 10min.It is cooled to room temperature, is settled to 400g.
The sample prepared is put into 35 DEG C of heat preservation 20min in climatic chamber, and tissue sensory evaluation personnel carry out sample
Sensory evaluation is averaged, as a result such as table 8 and Fig. 3.
7 formula of hot pot soup base of table
| Raw material | Dosage/g |
| Soybean oil | 33.2 |
| Thick broad-bean sauce | 12.5 |
| Fermented soya bean mud | 3.1 |
| Zi ba pepper | 3.1 |
| Red green onion | 0.6 |
| Garlic | 0.6 |
| Steep ginger | 1.2 |
| Bubble green pepper | 4.2 |
| Chilli is broken | 0.6 |
| Chinese prickly ash (red) | 0.6 |
| Thirteen Spice | 3.6 |
| Fragrance | 3.3 |
| White granulated sugar | 2.1 |
| Salt | 3.3 |
| Capsicum red oil | 20 |
| White wine | 0.4 |
| Red vinegar | 2.1 |
| It is total | 99.8 |
8 red soup of fire pot Analyses Methods for Sensory Evaluation Results of table
3, compound tasty agents are applied in Cucumber in Sauce
Major ingredient cucumber 1000g is weighed, stripping and slicing is added in cucumber, stirs evenly then by quality weighing auxiliary material in table 9.It is flat
5 parts, every part of 200g are divided into, the monosodium glutamate, formula of embodiment 1, the formula of embodiment 2, commercially available compound tasty agents 1, commercially available is eventually adding
It is stirred evenly after compound tasty agents 2.It organizes sensory evaluation personnel to carry out sensory evaluation to sample, is averaged, as a result such as table 10
And Fig. 4.
9 Cucumber in Sauce formula of table
10 Cucumber in Sauce Analyses Methods for Sensory Evaluation Results of table
The compound tasty agents made of the present invention it can be seen from above-mentioned application experiment result (are with embodiment 1, embodiment 2
Represent) it is applied in condiment for instant noodles packet, red soup of fire pot and cold vegetable dish in sauce, it is excellent on freshness, delicate flavour retention time and whole flavor
In some compound tasty agents on the market.Compound tasty agents described in embodiment 3 are in condiment for instant noodles packet, red soup of fire pot and cold vegetable dish in sauce
It applies on freshness, delicate flavour retention time and whole flavor also better than some compound tasty agents, effect connect with embodiment 2 on the market
Closely.In conclusion the existing higher freshness of compound tasty agents made of the present invention, and there is abundant flavor, delicate flavour retention time and
Raw material is simple and easy to get, and property is stablized, and preparation method is simple, and shelf life of products is long.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of compound tasty agents, be made of delicate flavour principal component, delicate flavour collaboration ingredient, buffer and salt, the delicate flavour it is main at
It is divided into fresh amino acid and its sodium salt, in the mixture of fresh nucleotide or both, the delicate flavour collaboration ingredient is disodium succinate,
The buffer is the mixture of sodium citrate, citric acid or both.
2. compound tasty agents according to claim 1, the parts by weight of each raw material are as follows: delicate flavour principal component is 70-90 parts, fresh
It is 0.5-2 parts that taste, which cooperates with ingredient, and buffer is 1-5 parts, and salt is 5-20 parts.
3. compound tasty agents according to claim 1 or 2, the delicate flavour principal component be in fresh amino acid and its sodium salt be in
The mixture of fresh nucleotide, described is in fresh amino acid and its sodium salt and the weight ratio in fresh nucleotide is (9-99): 1.
4. compound tasty agents according to claim 3, described is in fresh amino acid and its sodium salt is L-sodium, the third ammonia of L-
The mixture of one or more of acid, ASPARTIC ACID sodium, L- glycine, L-Methionine.
5. compound tasty agents according to claim 4, described is in fresh amino acid and its sodium salt is L-sodium, the third ammonia of L-
The mixture of acid, ASPARTIC ACID sodium, L- glycine, L-Methionine, the L-sodium, L-Methionine, L- lucid asparagus
The weight ratio of propylhomoserin sodium, L- glycine and l-Alanine is (50-80): (2-5): (2-3): (1-2): 1.
6. compound tasty agents according to claim 3, described in fresh ucleotides is 5 '-Sodium Inosinates, 5 '-bird sodium nucleinates
Or both arbitrary proportion mixture.
7. compound tasty agents according to claim 6, described in fresh ucleotides is 5 '-Sodium Inosinates and 5 '-bird nucleic acid
The weight ratio of sodium is the mixture of 1:1.
8. compound tasty agents according to claim 1, the buffer is the mixture of sodium citrate and citric acid, described
The weight ratio of sodium citrate and citric acid is 1:(0.25-4 in buffer).
9. the preparation method of compound tasty agents described in claim 1, by the delicate flavour principal component, delicate flavour collaboration ingredient, buffering
Agent and salt are uniformly mixed, and powdery or granular product is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910532256.XA CN110089719A (en) | 2019-06-19 | 2019-06-19 | A kind of compound tasty agents and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910532256.XA CN110089719A (en) | 2019-06-19 | 2019-06-19 | A kind of compound tasty agents and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110089719A true CN110089719A (en) | 2019-08-06 |
Family
ID=67451127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910532256.XA Pending CN110089719A (en) | 2019-06-19 | 2019-06-19 | A kind of compound tasty agents and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110089719A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111067078A (en) * | 2019-12-25 | 2020-04-28 | 北京翰祺食品配料有限公司 | A freshener for replacing partial monosodium glutamate and its preparation method |
| CN112971098A (en) * | 2021-03-23 | 2021-06-18 | 东北农业大学 | Natural composite flavor enhancer and preparation method thereof |
| WO2022135179A1 (en) * | 2020-12-24 | 2022-06-30 | 安琪酵母股份有限公司 | Flavor enhancer without monosodium glutamate and preparation method therefor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116504A (en) * | 1993-05-29 | 1996-02-14 | 杨建� | Gourmet powder for children and its preparing method |
| CN1181898A (en) * | 1997-04-16 | 1998-05-20 | 薛勇 | Gourmet powder |
| CN103584056A (en) * | 2013-11-19 | 2014-02-19 | 广东雅道生物科技有限公司 | Flavor enhancer |
| CN105326003A (en) * | 2015-07-22 | 2016-02-17 | 成都百味坊贸易有限公司 | Flavor enhancer and preparation method thereof |
-
2019
- 2019-06-19 CN CN201910532256.XA patent/CN110089719A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116504A (en) * | 1993-05-29 | 1996-02-14 | 杨建� | Gourmet powder for children and its preparing method |
| CN1181898A (en) * | 1997-04-16 | 1998-05-20 | 薛勇 | Gourmet powder |
| CN103584056A (en) * | 2013-11-19 | 2014-02-19 | 广东雅道生物科技有限公司 | Flavor enhancer |
| CN105326003A (en) * | 2015-07-22 | 2016-02-17 | 成都百味坊贸易有限公司 | Flavor enhancer and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111067078A (en) * | 2019-12-25 | 2020-04-28 | 北京翰祺食品配料有限公司 | A freshener for replacing partial monosodium glutamate and its preparation method |
| WO2022135179A1 (en) * | 2020-12-24 | 2022-06-30 | 安琪酵母股份有限公司 | Flavor enhancer without monosodium glutamate and preparation method therefor |
| CN112971098A (en) * | 2021-03-23 | 2021-06-18 | 东北农业大学 | Natural composite flavor enhancer and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461926B (en) | Preparation method of high-freshness composite seasoning | |
| KR101889113B1 (en) | Method for improving salty taste of food or beverage and salty taste improving agent | |
| CN102802440A (en) | Composition for low-salt food or beverage | |
| CN105475948B (en) | A kind of flavor baste and its production method | |
| CN102960710A (en) | Seafood mushroom seasoning sauce and preparation method thereof | |
| CN107149127A (en) | A kind of no added monosodium glutamate compound seasoner and preparation method thereof | |
| CN110089719A (en) | A kind of compound tasty agents and preparation method thereof | |
| KR101205614B1 (en) | Meat broth with Angelica Utilis Makino for Korean cold noodles and method thereof | |
| US20040086618A1 (en) | Balsamic sauce for alimentary use, with a basis of balsamic vinegar of Modena | |
| AU2007336445B2 (en) | Food composition | |
| CN110179090A (en) | A kind of gold soup sauerkraut flavoring and preparation method thereof | |
| WO2010072101A1 (en) | Condiment containing extract of beer yeast and production method thereof | |
| CN106579276A (en) | Fructus momordicae theanine solid state compound condiment and preparation method thereof | |
| CN107343645A (en) | A kind of chicken flavor edible salt condiment and preparation method thereof | |
| JP2011182723A (en) | New seasoning composition | |
| KR101257337B1 (en) | Manufacturing method of multi-purpose powder sauce and multi-purpose powder sauce manufactured thereby | |
| JP4742379B2 (en) | Kneaded products | |
| JP2011229468A (en) | Packaged liquid seasoning containing soy sauce | |
| CN110959848A (en) | Edible sauce composition, seasoning and application thereof | |
| KR100519101B1 (en) | A paste-typed soy bean soup made of shellfish and the process for preparation thereof | |
| CN109730290A (en) | A kind of beef powder flavourings of zero addition salt and starch | |
| CN103461955A (en) | Noodle partner soybean sauce and preparation method thereof | |
| CN113662159B (en) | Compound seasoning and preparation method thereof | |
| KR20090085870A (en) | Method for preparing a composition for seasoning for puffer fish soup | |
| EP1827134B1 (en) | Flavour enhancer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190806 |