Search

CN-121986922-A - Low-sour salty yolk-flavored compound seasoning and application thereof

CN121986922ACN 121986922 ACN121986922 ACN 121986922ACN-121986922-A

Abstract

The invention discloses a compound seasoning with low-acid salty yolk flavor and application thereof. The flavoring takes salted egg yolk as a core, carries out directional fermentation through a composite flora formed by staphylococcus xylosus and lactobacillus plantarum, and is compounded with composite yeast extract, whey protein powder and the like. Effectively solves the technical problems of strong acid feel and thin flavor of the traditional fermented condiment. The seasoning obtained by the invention has strong salted egg yolk aroma, obvious sandy taste and mellow delicate flavor bottom notes, and is widely applied to the food fields such as baking and the like.

Inventors

  • WU QIAOJIN
  • LIN YUHUA
  • XIE HUIMIN
  • NING ZONGFENG

Assignees

  • 广州昊道食品有限公司

Dates

Publication Date
20260508
Application Date
20260302

Claims (10)

  1. 1. The composite seasoning with the low-acid salty yolk flavor is characterized by comprising, by weight, 30-40 parts of salty yolk powder, 15-20 parts of whey protein powder, 5-10 parts of composite yeast extract, 0.05-0.3 part of microbial starter and 1-5 parts of flavor stabilizer.
  2. 2. The compound seasoning with the low-acid salty yolk flavor according to claim 1, wherein the compound yeast extract is a high-nucleotide yeast extract, wherein the content of 5' -flavor nucleotide disodium I+G is more than or equal to 10%, and the content of free amino acid is more than or equal to 35%.
  3. 3. The compound seasoning with low-acid salty yolk flavor according to claim 2, wherein the preparation method of the seasoning comprises the following steps: S1, mixing salted egg yolk powder with deionized water, wherein the mixing mass ratio is 1:4-1:6, adding whey protein powder and a composite yeast extract, adjusting the initial pH to 6.5-7.0, and stirring for 30 minutes at a rotating speed of 500-800rpm to obtain a fermentation substrate; S2, inoculating a microbial starter into the fermentation base, and fermenting at a constant temperature of 30-35 ℃ for 12-20 hours to obtain a fermentation product; s3, adding flavourzyme into the fermentation product, and carrying out enzymolysis for 2-4 hours at the temperature of 50-55 ℃ to obtain an enzymolysis product; s4, heating the enzymolysis product to 90-105 ℃ for 10-15min to obtain an enzyme-inactivating and smell-enhancing product; s5, concentrating and spray-drying the enzyme-deactivated and smell-enhancing product to obtain the powdery compound seasoning.
  4. 4. The compound seasoning with the low-acid salty yolk flavor according to claim 3, wherein the microbial starter is staphylococcus xylosus and lactobacillus plantarum, and the mass ratio is (3-5) (1-2).
  5. 5. A low-acid salty yolk-flavored composite seasoning according to claim 3, wherein the microbial starter is used in an inoculum size of 1.0x106-1.0x107 cfu/g and lactobacillus plantarum is used in an inoculum size of 1.0x106-1.0x107 cfu/g.
  6. 6. A low sour salty yolk flavored compound flavoring according to claim 3, wherein the pH is adjusted in step S1 by acetic acid or citric acid.
  7. 7. Use of a low sour salty yolk flavored compound sauce according to any of claims 1-6 in the food industry, comprising use in baking fillings, ready-to-eat sauce products.
  8. 8. A baked product comprising a low sour salty yolk flavored compound flavoring according to any of claims 1-6.
  9. 9. The baked product of claim 8, wherein the flavoring further comprises beta-carotene, gardenia yellow, microcrystalline cellulose.
  10. 10. A method of producing a baked product, characterized in that the method comprises the preparation method of claim 3.

Description

Low-sour salty yolk-flavored compound seasoning and application thereof Technical Field The application belongs to the field of food processing and condiment research and development, and particularly relates to a compound condiment with low-acid salty yolk flavor and application thereof. Background Egg products have become an indispensable food for people's life as a natural and nutritious food. Compared with other foods, the egg product is rich in nutrition, is one of the foods with the most perfect nutritive value known by human at present, and can be used as a source of a plurality of nutritive substances in the human body. Eggs and egg products not only have nutrition and health care functions, but also can be used as important raw materials in many industries such as food, biology, chemistry and the like. In the food industry, eggs and egg products can improve the flavor structure of food and the nutritional value of food. Salted duck egg is a traditional egg product, wherein salted yolk is favored by consumers due to the characteristics of loose, sandy and oily, the traditional salted yolk is prepared by pickling fresh duck eggs with saturated saline water or wrapping the salted duck eggs with salty red mud, yellow mud, plant ash and the like to be ripe and removing egg white, the traditional pickling method can lead the salt content in the salted yolk product to be high, possibly bring a plurality of disease risks, and the natural salted yolk has high fat content, is extremely easy to oxidize to generate harshness or rancidity, and has poor stability and short shelf life. In addition, currently commercially available salted egg yolk sauce or seasoning, a large amount of citric acid, lactic acid or acetic acid is usually added for prolonging the shelf life and adjusting the flavor, which leads to the product having obvious sour aftertaste and covers the natural salty and fresh feeling and the oil fragrance of the salted egg yolk. In addition, the existing fermentation type flavor base material often accompanies heavier lactic acid or acetic acid smell, so that the salty and fresh taste of the yolk is covered, and the unique 'sand and oil production' feel of the true salty yolk is difficult to restore. In addition, common semi-solid seasonings are prone to problems of oil precipitation (delamination) and dark color during long-term storage. Therefore, the development of the salted egg Huang Diaowei material which can keep low acid feel and low salt content and also can consider the microbial safety and the physical stability has important significance. Disclosure of Invention The invention aims to provide a compound seasoning with low-acid salty yolk flavor and application thereof. The flavoring takes salted egg yolk as a core, carries out directional fermentation through a composite flora formed by staphylococcus xylosus and lactobacillus plantarum, and is compounded with composite yeast extract, whey protein powder and the like. Effectively solves the technical problems of strong acid feel and thin flavor of the traditional fermented condiment. The seasoning obtained by the invention has strong salted egg yolk aroma, obvious sandy taste and mellow delicate flavor bottom notes, and is widely applied to the food fields such as baking and the like. In order to achieve the above purpose, the present invention adopts the following technical scheme. The invention provides a low-acid salty yolk-flavored compound seasoning which is characterized by comprising, by weight, 30-40 parts of salty yolk powder, 15-20 parts of whey protein powder, 5-10 parts of compound yeast extract, 0.05-0.3 part of microbial starter and 1-5 parts of flavor stabilizer. Preferably, the composite yeast extract is a high nucleotide type yeast extract, wherein the content of 5' -flavor nucleotide disodium I+G is more than or equal to 10%, and the content of free amino acid is more than or equal to 35%. Preferably, the preparation method of the seasoning comprises the following steps: S1, mixing salted egg yolk powder with deionized water, wherein the mixing mass ratio is 1:4-1:6, adding whey protein powder and a composite yeast extract, adjusting the initial pH to 6.5-7.0, and stirring for 30 minutes at a rotating speed of 500-800rpm to obtain a fermentation substrate; S2, inoculating a microbial starter into the fermentation base, and fermenting at a constant temperature of 30-35 ℃ for 12-20 hours to obtain a fermentation product; s3, adding flavourzyme into the fermentation product, and carrying out enzymolysis for 2-4 hours at the temperature of 50-55 ℃ to obtain an enzymolysis product; s4, heating the enzymolysis product to 90-105 ℃ for 10-15min to obtain an enzyme-inactivating and smell-enhancing product; s5, concentrating and spray-drying the enzyme-deactivated and smell-enhancing product to obtain the powdery compound seasoning. Preferably, the microbial starter is staphylococcus xylosus and lactobacillus plantarum, and the ma