CN-121970881-A - High-oil-carrying-capacity powder oil seasoning powder containing delicious amino acid and preparation method thereof

CN121970881ACN 121970881 ACN121970881 ACN 121970881ACN-121970881-A

Abstract

The invention discloses high-oil-carrying-capacity powder oil seasoning powder containing delicious amino acid and a preparation method thereof, and particularly relates to the technical field of food processing. The seasoning powder is prepared by taking high-oil-carrying-capacity powder grease and delicious amino acid flavor mother liquor prepared by a specific process as core functional components and compounding the core functional components with composite fruit and vegetable powder and seasoning auxiliary agents. The high-oil-carrying-capacity powdered oil is prepared by taking oil gel formed by compounding the high-oil-carrying-capacity powdered oil according to an optimized proportion as a core material, taking a compound of sodium alginate and high-fat pectin as a wall material, and adopting an emulsifying and freeze-drying process, wherein the oil carrying capacity is up to 83%, and the delicious amino acid flavor mother solution is prepared by step-by-step hydrolyzing protein raw materials by protease and is rich in delicious amino acids such as glutamic acid, aspartic acid and the like. The seasoning powder combines the lubricating taste of grease, the natural flavor of fruits and vegetables and the mellow and delicious taste of amino acid, has strong oxidation stability, long shelf life, good edible taste and excellent digestion characteristic, and is suitable for various food processing scenes such as cooking, drinks, cakes and the like.

Inventors

DONG WEN
YANG SHU
HUANG YUZHU
ZHOU YING
WU YIKUN
ZHANG LINGHUA
WANG RUI

Assignees

沈阳大学

Dates

Publication Date: 20260505
Application Date: 20260407

Claims (10)

1. The high-oil-carrying powder oil seasoning powder containing the delicious amino acid comprises, by weight, 5% -10% of a delicious amino acid flavor mother solution, 20% -30% of the high-oil-carrying powder oil containing the delicious amino acid, 30% -45% of composite fruit and vegetable powder and 20% -30% of seasoning auxiliary agents.
2. The high-oil-carrying powder fatty flavor powder containing umami amino acids according to claim 1, wherein the umami amino acid flavor stock solution is prepared by the following method: Step (1), adding distilled water with the temperature of 30 ℃ of 1000 mL into food-grade protein with the protein content of 100 g being more than or equal to 90% to obtain protein liquid; adding an alkaline solution into the protein solution to adjust the pH to 7.5-8.5, heating to 50 ℃ and keeping the temperature constant to obtain a substrate; dissolving food-grade alkaline protease with the mass ratio of the alkaline protease to the substrate being 1:100 by using 30 ℃ distilled water of 30mL to obtain alkaline protease liquid; adding alkaline protease liquid into a substrate, stirring and carrying out enzymolysis to obtain primary enzymolysis liquid; adding an acidic solution into the primary enzymolysis liquid to adjust the pH to 6.0, and cooling to 40-60 ℃ to obtain a pretreated enzymolysis liquid; Step (6), dissolving food-grade flavourzyme with the mass ratio of the substrate to the food-grade flavourzyme being 1:200 by using distilled water at the temperature of 30 ℃ of 20 mL to obtain flavourzyme liquid; Step (7), adding the flavor protease liquid into the pretreatment enzymolysis liquid, and stirring and carrying out enzymolysis to obtain the enzymolysis liquid; Placing the enzymolysis liquid in a water bath for water bath heat preservation of 15 min, and cooling to room temperature to obtain cooled enzymolysis liquid; centrifuging the cooled enzymolysis liquid, and then taking supernatant to obtain hydrolysis liquid through organic membrane filtration; and (10) placing the hydrolysate in a vacuum freeze dryer for concentration of 3h to obtain the delicious amino acid flavor mother liquor.
3. The high-oil-content powder oil seasoning powder containing the umami amino acids according to claim 2, wherein when the umami amino acid flavor mother liquor is prepared, the food-grade protein is one of soy protein isolate, whey protein isolate and defatted fish protein in the step (1), the alkaline solution is 1mol/L sodium hydroxide solution in the step (2), the food-grade alkaline protease is one of bacillus amyloliquefaciens alkaline protease, bacillus subtilis alkaline protease and bacillus pumilus alkaline protease in the step (3), the acidic solution is one of 1mol/L food-grade citric acid, 1mol/L food-grade lactic acid and 1mol/L food-grade malic acid in the step (5), and the food-grade flavor protease is one of aspergillus oryzae composite flavor protease, aspergillus oryzae aminopeptidase and compound flavor protease in the step (6).
4. The high-oil-content powder-based oil seasoning powder containing the umami amino acids according to claim 2, wherein when the umami amino acid flavor mother liquor is prepared, the stirring speed of the step (4) is 250-350 rpm/min, the stirring time is 4-6 h, 1mol/L sodium hydroxide solution is added every 1 h to adjust back the pH value, the stirring speed of the step (7) is 250-350 rpm/min, the stirring time is 2-3 h, the water bath temperature of the step (8) is 90-95 ℃, the centrifugation speed of the step (9) is 8000-10000 r/min, the centrifugation time is 20min, the pore diameter of an organic filter membrane is 0.45 μm, the vacuum degree of the step (10) is 0.08-0.09 MPa, and the vacuum temperature is 55-60 ℃.
5. The high-oil-carrying powder oil-and-fat seasoning powder containing umami amino acids according to claim 1, wherein the high-oil-carrying powder oil-and-fat containing umami amino acids is prepared by the following method: Adding a gel factor accounting for 15% of the mass of the vegetable oil, mixing the gel factor according to the proportion of 0:1 to 1:0, mixing the mixture with the vegetable oil heated by 100 mL, heating and stirring the mixture until completely transparent grease is obtained, and refrigerating and solidifying the mixture for 12: 12 h to obtain solid grease gel; adding 10.0 mL distilled water and 2.0 mL delicious amino acid flavor mother liquor into the solid grease gel, and homogenizing to obtain gel emulsion, namely a core material; Mixing the wall materials in proportion, adding 50 mL distilled water at 40-65 ℃ to stir to a particle-free state, and homogenizing to obtain wall material gel emulsion; Mixing the core material and the wall material according to the volume ratio of 1:4, and homogenizing to obtain sample emulsion; Freezing the sample emulsion to obtain frozen sample emulsion; And (6) placing the frozen sample emulsion into a vacuum freeze dryer for drying 48 h to obtain the high-oil-carrying-capacity powder grease containing the delicious amino acid.
6. The high-oil-carrying powder oil seasoning powder containing the umami amino acids according to claim 5, wherein when the high-oil-carrying powder oil containing the umami amino acids is prepared, the gel factors in the step (1) are beta-sitosterol and palmitic acid, and the wall materials in the step (3) are sodium alginate and high-fat pectin.
7. The high-oil-carrying powder grease seasoning powder containing the delicious amino acid according to claim 5 is characterized in that when the high-oil-carrying powder grease containing the delicious amino acid is prepared, the vegetable oil in the step (1) is heated to 90-110 ℃, the homogenization speed in the step (2) and the step (3) is 8000-12000 r/min, the homogenization time is 15-20 min, the homogenization speed in the step (4) is 900-1100 rpm/min, the homogenization time is 10-15 min, and the step (5) is characterized in that the sample emulsion is taken out and packaged in a flat dish, pre-frozen for 2h before the temperature of-18 ℃ and then frozen for 6h at the ultra-low temperature of-80 ℃ to obtain a frozen emulsion sample.
8. The high-oil-carrying powder fatty oil seasoning powder containing umami amino acids according to claim 1, wherein the high-oil-carrying powder fatty oil seasoning powder containing umami amino acids is prepared by the following method: accurately weighing 30.0 g of mixed fresh fruits and vegetables, washing, blanching with boiling water for 30-60 s, draining, drying, pulverizing, sieving with 120 mesh sieve to obtain composite fruit and vegetable powder, mixing the composite fruit and vegetable powder with the remaining delicious amino acid flavor mother liquor, high-oil-carrying powder oil containing the delicious amino acid and flavoring auxiliary agent for 15 min at normal temperature to obtain the high-oil-carrying powder oil-carrying flavoring powder containing the delicious amino acid.
9. The high-oil-carrying-capacity powdery oil seasoning powder containing the umami amino acid, which is disclosed in claim 8, is characterized in that fruits and vegetables are one or a mixture of more of broccoli, lentinus edodes, spinach and tomatoes, and the seasoning auxiliary agent is one or a mixture of more of pepper powder, onion powder, garlic powder and salt, and accounts for 20% -30% of the total weight of the seasoning powder.
10. A high-oil-carrying powder oil-and-fat seasoning powder containing umami amino acids prepared by the method of any one of claims 1 to 9.

Description

High-oil-carrying-capacity powder oil seasoning powder containing delicious amino acid and preparation method thereof Technical Field The invention relates to the technical field of food processing, in particular to application of high-oil-carrying-capacity powder grease containing delicious amino acid in seasoning powder. Background The flavoring powder is used as a core ingredient in the fields of food processing and daily diet, and the core technical requirements focus on the synergistic balance of flavor quality, storage and transportation stability and use convenience. Although the microcapsule technology can realize solid modification of liquid grease, realize core material protection and simplify storage and transportation processes, the common grease or conventional powder grease adopted in the traditional seasoning powder formula generally has the technical defects of low embedding rate, too high surface oil exudation, insufficient oxidation stability and the like, and causes the problems of remarkably shortened shelf life, single nutrition structure, greasy taste, easy caking and the like of products. Meanwhile, the fresh process of the traditional seasoning powder has the technical bottleneck, the process byproducts are easy to remain in the preparation of the delicious substances by the chemical method for hydrolyzing the protein, the fresh taste is low in taste, the problem of insufficient fresh taste is easy to occur when the protein is treated by a single enzyme preparation, the process links lack of directional flavor regulation and control design, and finally the product is easy to have unbalanced flavor and components. The traditional flavor preparation method has obvious limitation on the application level of biotechnology of amino acid flavor. The chemical hydrolysis is easy to produce harmful byproducts, and the full hydrolysis of the protein raw material into the delicious amino acid is difficult to realize. The modern biotechnology adopts the enzyme system complementation design and adopts the alkaline protease and flavor protease step hydrolysis process, firstly utilizes the inscription characteristic of the alkaline protease to break the macromolecular structure of the protein, and then precisely cuts off the tail end amino acid through the circumscribed function of the flavor protease, thereby not only efficiently enriching the delicate flavor amino acids such as glutamic acid, aspartic acid and the like, but also degrading the bad components such as bitter peptide and the like, and realizing the dual promotion of the delicate flavor intensity and the taste harmony. The preparation method of the biotechnology does not need to add artificial flavor enhancer, and simultaneously greatly improves the amino acid conversion rate and the digestibility, so that the flavor of the product is more natural and mellow. The composite gel factor is found in related researches of powder grease processing, and the grease gel microstructure can be regulated and controlled through intermolecular synergism, so that a core support is provided for efficient embedding. The long-chain saturated fatty acid molecule contains hydrophilic carboxyl and hydrophobic alkyl chain, the independent gel capability is weak, but the carboxyl can additionally form hydrogen bonds with the hydroxyl of the plant sterol, the long alkyl chain and a hydrophobic area are closely stacked, and a compact and uniform stable three-dimensional fiber network can be constructed after the long-chain saturated fatty acid molecule and the long alkyl chain are compounded. Meanwhile, the sodium alginate and the high-fat pectin composite wall material form a stable cross-linked network through intermolecular action, the pore size and the hydrophilic characteristic of the stable cross-linked network can be accurately matched with the composite gel core material, the hydrophilic property of the sodium alginate is matched with the gel phase of the core material, the hydrophobic property of the high-fat pectin is matched with the grease phase, a wrapping barrier can be formed, gaps of the core material can be permeated, the stability is improved, and the synergistic effect of the wall material and the core material is realized. Based on the research, the novel powder grease prepared by freeze drying breaks through the traditional bottleneck, retains functional components and has excellent stability and oxidation resistance. The high-oil-carrying-capacity powder oil seasoning powder containing the delicious amino acid can be applied to seasoning powder products, can realize efficient embedding and directional preparation of the delicious oil, can form synergistic interaction with natural flavor substances, vitamins and dietary fibers in vegetable powder, and can ensure the nutritive value of the products while improving the edible taste, so that the high-oil-carrying-capacity powder oil seasoning powder containing the delicious amino acid can be