CN111406925A - Flavoring base material of soy sauce powder, preparation method and flavoring method - Google Patents
Flavoring base material of soy sauce powder, preparation method and flavoring method Download PDFInfo
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- CN111406925A CN111406925A CN202010362826.8A CN202010362826A CN111406925A CN 111406925 A CN111406925 A CN 111406925A CN 202010362826 A CN202010362826 A CN 202010362826A CN 111406925 A CN111406925 A CN 111406925A
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- soy sauce
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 65
- 239000000463 material Substances 0.000 title claims abstract description 46
- 239000000843 powder Substances 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 238000001694 spray drying Methods 0.000 claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 16
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000020610 powder formula Nutrition 0.000 claims abstract 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 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N D-alpha-Ala Natural products CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- QNAYBMKLOCPYGJ-UWTATZPHSA-N L-Alanine Natural products C[C@@H](N)C(O)=O QNAYBMKLOCPYGJ-UWTATZPHSA-N 0.000 claims abstract description 8
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 8
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000004472 Lysine Substances 0.000 claims abstract description 8
- 229960003767 alanine Drugs 0.000 claims abstract description 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 8
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000006243 chemical reaction Methods 0.000 claims description 39
- 239000012295 chemical reaction liquid Substances 0.000 claims description 13
- 238000000889 atomisation Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 235000013350 formula milk Nutrition 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 239000000940 FEMA 2235 Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 26
- 235000019634 flavors Nutrition 0.000 description 26
- 238000011156 evaluation Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000009725 powder blending Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L27/50—Soya sauce
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L27/88—Taste or flavour enhancing agents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a flavoring base material of soy sauce powder, a preparation method and a flavoring method, wherein the flavoring base material comprises, by mass, 50-70 parts of brewed soy sauce, 3-10 parts of monosodium glutamate, 5-10 parts of L-alanine, 8-12 parts of xylose, 1-3 parts of lysine, 2-5 parts of glucose and 0.1-0.3 part of lactic acid, and the flavoring method of the soy sauce powder comprises the steps of adding the flavoring base material into the existing soy sauce powder formula according to the proportion of 5-10%, and specifically comprises the steps of 1) preparing a certain amount of blending liquid according to the existing soy sauce powder formula, then adding the flavoring base material according to the proportion of 5-10% of dry matter of the blending liquid, uniformly stirring to obtain a liquid to be sprayed, 2) carrying out high-temperature instantaneous sterilization on the liquid to be sprayed, and 3) carrying out spray drying to obtain the flavoring soy sauce powder.
Description
Technical Field
The invention relates to the technical field of food powder product production, in particular to a flavoring base material of soy sauce powder, a preparation method and a flavoring method.
Background
The soy sauce powder is a common food production raw material, and is easy to transport, preserve and the like, so the soy sauce powder is widely used in various fields of food production, such as the fields of instant noodles, biscuits, puffed food, leisure food, compound seasonings, essence and the like.
The soy sauce powder is prepared by taking soy sauce as a main raw material and adding maltodextrin or modified starch and other carriers to spray and dry at high temperature, and because the temperature in the powder spraying process is higher, the original flavor substances of the soy sauce are more lost, even if the powder is rehydrated again, the crude soy sauce flavor is difficult to reappear, and the flavor intensity is greatly weakened. Patent CN109717449A "a process for producing flavor-enhanced soy sauce powder (CN 109717449A)", which is an enzymatic method for flavoring soy sauce, the soy sauce may produce more flavor substances after enzymatic hydrolysis, but the flavor is still easily lost at high temperature, and the flavor of the soy sauce itself is weakened.
Disclosure of Invention
In order to solve the problems, the invention provides a flavoring base material of soy sauce powder, a preparation method and a flavoring method.
The invention is realized by the following technical scheme:
the flavoring base material of the soy sauce powder comprises, by mass, 50-70 parts of brewed soy sauce, 3-10 parts of monosodium glutamate, 5-10 parts of L-alanine, 8-12 parts of xylose, 1-3 parts of lysine, 2-5 parts of glucose and 0.1-0.3 part of lactic acid.
A preparation method of a flavoring base material of soy sauce powder comprises the following steps: 1) mixing the above materials uniformly to obtain a thermal reaction solution; 2) and (3) placing the hot reaction liquid at the temperature of 110-120 ℃, pressurizing and maintaining the pressure at 0.05-0.1MPa for thermal reaction for 40min, slowly discharging the pressure after the reaction is finished, and cooling to the temperature below 40 ℃ to obtain the aroma-enhancing base material.
The flavoring base material takes brewed soy sauce as a raw material, takes rich amino acid in the soy sauce, and performs thermal reaction under the conditions of high temperature and pressurization in cooperation with monosodium glutamate, L-alanine, xylose, lysine, glucose and lactic acid, and the Maillard reaction occurs in the thermal reaction, so that the obtained product flavoring base material has strong sauce flavor.
And 2) putting the hot reaction liquid into a thermal reaction kettle for carrying out the step 2), wherein the thermal reaction kettle is provided with a pressure discharge device, and when the internal pressure of the thermal reaction kettle is higher than 0.1MPa, the pressure discharge device can discharge pressure.
A method for increasing the aroma of soy sauce powder, add aroma-increasing base material to existing soy sauce powder formulation according to 5-10% of the proportion, the concrete step is as follows: 1) according to the existing soy sauce powder formula: adding 45 parts of brewed soy sauce, 20 parts of maltodextrin, 10 parts of edible salt, 5 parts of monosodium glutamate and 5 parts of caramel color into 15 parts of water to prepare a certain amount of blending liquid, then adding an aroma-enhancing base material according to 5-10% of the dry matter proportion of the blending liquid, and uniformly stirring to obtain a liquid to be sprayed; 2) carrying out high-temperature instantaneous sterilization on the liquid to be sprayed; 3) and (5) spray drying to obtain the aroma-enhanced soy powder.
The high-temperature instantaneous sterilization conditions in the step 2) are as follows: the sterilization temperature is 121 ℃, the sterilization time is 15s, and the cooling temperature is 25-30 ℃.
The spray drying in the step 3) adopts a centrifugal spray drying tower or a pressure spray drying tower; wherein, the conditions of the centrifugal spray drying tower are as follows: the air inlet temperature is 165-215 ℃, the air outlet temperature is 100-135 ℃, the atomization frequency is 35-50Hz, and the conditions of the pressure spray drying tower are as follows: the air inlet temperature is 175-225 ℃, the air outlet temperature is 95-125 ℃, and the feeding pressure is 3.0-8.0 MPa.
According to the invention, the product obtained by thermal reaction is taken as an aroma-enhancing base material and is mixed into a conventional soy sauce powder formula, so that after the liquid to be sprayed is prepared, the soy sauce flavor of the whole batch of soy sauce powder can be obviously enhanced without performing thermal reaction treatment on the whole batch of soy sauce powder to be sprayed, and finally, the soy sauce powder to be sprayed can still keep strong soy sauce flavor after being subjected to spray drying under a high-temperature condition.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the flavoring base material takes brewed soy sauce as a raw material, takes rich amino acid in the soy sauce, and performs thermal reaction under the conditions of high temperature and pressurization in cooperation with monosodium glutamate, L-alanine, xylose, lysine, glucose and lactic acid, wherein Maillard reaction occurs in the thermal reaction, so that the obtained product flavoring base material has strong sauce flavor;
2. according to the flavoring base material of the soy powder, the product obtained by thermal reaction is taken as the flavoring base material and is mixed into the conventional soy powder formula, so that after the soy powder is prepared to be sprayed, the soy flavor of the whole batch of soy powder can be obviously enhanced without performing thermal reaction treatment on the whole batch of soy powder to be sprayed, and finally, the soy powder to be sprayed can still keep strong soy flavor after being subjected to spray drying under a high-temperature condition.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
The conventional soy sauce powder formula of the conventional soy sauce powder blending liquid comprises the following components in parts by weight: 45% of brewed soy sauce, 20% of maltodextrin, 10% of edible salt, 5% of monosodium glutamate, 5% of caramel color and 15% of water.
Example 1
The invention relates to a flavoring method of soy sauce powder, which comprises the following steps of 1) preparing flavoring base material thermal reaction liquid according to the following formula, namely 50kg of brewed soy sauce, 3kg of monosodium glutamate, 5kg of L-alanine, 8kg of xylose, 1kg of lysine, 2kg of glucose, 0.1kg of lactic acid and 30.9kg of water, 2) thermally reacting, namely putting the flavoring base material thermal reaction liquid into a reaction kettle for reaction, controlling the thermal reaction condition to be 110 ℃, maintaining the pressure in the reaction kettle to be 0.05-0.1MPa, reacting for 40min, adding water to the total mass of the reaction liquid to be 100kg after the reaction is finished to obtain the flavoring base material, 3) preparing a preparation liquid containing 1000kg of dry materials according to the existing conventional soy sauce powder formula, adding the flavoring base material to be 50kg, uniformly stirring to obtain a liquid to be sprayed, 4) sterilizing and spray drying, wherein the liquid to be sprayed is instantly sterilized at a high temperature of 121 ℃, sterilizing temperature of 30 ℃, cooling temperature of 180 ℃, sterilizing temperature of 120 ℃, atomizing frequency of 35Hz, spray drying, and evaluating the flavor of air inlet, and spray drying.
Example 2
The invention relates to a flavoring method of soy sauce powder, which comprises the following steps of 1) preparing flavoring base material thermal reaction liquid according to the following formula, namely 65.5kg of brewed soy sauce, 10kg of monosodium glutamate, 10kg of L-alanine, 8kg of xylose, 2kg of lysine, 4kg of glucose and 0.5kg of lactic acid, 2) performing thermal reaction, namely putting the flavoring base material thermal reaction liquid into a reaction kettle for reaction, controlling the thermal reaction condition to be 110 ℃, maintaining the pressure in the reaction kettle to be 0.05-0.1MPa, reacting for 40min, supplementing water to the total mass of the reaction liquid to be 100kg after the reaction is finished to obtain the flavoring base material, 3) preparing the preparation liquid containing 1000kg of dry materials according to the existing conventional soy sauce powder formula, adding 70kg of the flavoring base material, uniformly stirring to obtain the liquid to be sprayed, 4) sterilizing and spray drying, namely performing high-temperature instantaneous sterilization on the liquid to be sprayed, sterilizing at the sterilization temperature of 121 ℃, sterilizing at the cooling temperature of 30 ℃, performing atomization drying at the air outlet temperature of 120 ℃, performing atomization drying at the atomization frequency of 35Hz, collecting and performing spray drying, and evaluating the flavor.
Example 3
The invention relates to a flavoring method of soy sauce powder, which comprises the following steps of 1) preparing flavoring base material thermal reaction liquid according to the following formula, namely 70kg of brewed soy sauce, 5.5kg of monosodium glutamate, 6kg of L-alanine, 10kg of xylose, 3kg of lysine, 5kg of glucose and 0.5kg of lactic acid, 2) performing thermal reaction, namely putting the flavoring base material thermal reaction liquid into a reaction kettle for reaction, controlling the thermal reaction condition to be 110 ℃, maintaining the pressure in the reaction kettle to be 0.05-0.1MPa, reacting for 40min, supplementing water to the total mass of the reaction liquid to be 100kg after the reaction is finished to obtain the flavoring base material, 3) preparing the preparation liquid containing 1000kg of dry materials according to the existing conventional soy sauce powder formula, adding 100kg of the flavoring base material, uniformly stirring to obtain a liquid to be sprayed, 4) sterilizing and spray drying, namely performing high-temperature instantaneous sterilization on the liquid to be sprayed, sterilizing at 121 ℃, sterilizing the temperature of 30 ℃, performing atomization drying at the air outlet temperature of 180 ℃, performing atomization drying at the frequency of 35Hz, collecting and performing spray drying, and evaluating the flavor.
Example 4
1) Preparing a liquid to be sprayed containing 1000kg of dry materials according to a conventional soy sauce powder formula; 2) and (3) sterilization and spray drying: carrying out high-temperature instantaneous sterilization on the liquid to be sprayed, wherein the sterilization temperature is 121 ℃, the sterilization time is 15s, and the cooling temperature is 30 ℃; after sterilization, spray drying is carried out under the conditions that the air inlet temperature is 180 ℃, the air outlet temperature is 120 ℃ and the atomization frequency is 35 Hz. Samples were collected and stored for flavor evaluation. Samples were collected and stored for flavor evaluation.
Flavor evaluation: the soy sauce powders obtained in examples 1 to 4 were evaluated for flavor, and the soy sauce flavor intensity of the soy sauce powders was evaluated in 20 persons (10 men and 10 women).
The evaluation method comprises weighing 1g of the powder sample in a special sample evaluation cup, adding 9g of 50-60 deg.C warm water, cooling to room temperature, and grading. The soy powder produced by the conventional process, namely example 4, was used as a control group, and the scores were divided into four grades of "-", "0", "+", and "+ +", the flavor of the control group was uniformly set to "0", "-" was less than that of the control group, "+" was slightly stronger than that of the control group, and "+" was significantly stronger than that of the control group. The intensity of the sauce flavor of the sauce powder produced by the process is evaluated, and the following table is specifically shown:
from the evaluation results of the table above, the soy sauce powder produced by the process of the invention has obviously enhanced sauce flavor, wherein the flavor enhancing effect is more obvious when the amount of the brewed soy sauce in the flavoring base material is larger, and other flavoring base materials and auxiliary materials also have promoting effect on the flavor enhancement of the final product.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (7)
1. The flavoring base material of the soy sauce powder is characterized by comprising, by mass, 50-70 parts of brewed soy sauce, 3-10 parts of monosodium glutamate, 5-10 parts of L-alanine, 8-12 parts of xylose, 1-3 parts of lysine, 2-5 parts of glucose and 0.1-0.3 part of lactic acid.
2. A preparation method of a flavoring base material of soy sauce powder is characterized by comprising the following steps: 1) mixing the hot reaction liquid uniformly to prepare the flavoring base material according to the formula of claim 1; 2) and (3) placing the hot reaction liquid at the temperature of 110-120 ℃, pressurizing and maintaining the pressure at 0.05-0.1MPa for thermal reaction for 40min, slowly discharging the pressure after the reaction is finished, and cooling to the temperature below 40 ℃ to obtain the aroma-enhancing base material.
3. A method for preparing a flavouring base for soy sauce powder as claimed in claim 2, wherein step 2) is carried out by placing the hot reaction solution in a hot reaction kettle, wherein the hot reaction kettle is provided with a pressure discharge device, and the pressure discharge device can discharge pressure when the internal pressure of the hot reaction kettle is higher than 0.1 MPa.
4. A method for increasing the aroma of soy sauce powder is characterized in that the aroma-increasing base material prepared according to the claim 2 is added into the existing soy sauce powder formula according to the proportion of 5-10%.
5. A method for flavouring soy sauce powder as claimed in claim 4, characterised by the specific steps of: 1) according to the existing soy sauce powder formula: adding 45 parts of brewed soy sauce, 20 parts of maltodextrin, 10 parts of edible salt, 5 parts of monosodium glutamate and 5 parts of caramel color into 15 parts of water to prepare a certain amount of blending liquid, then adding an aroma-enhancing base material according to 5-10% of the dry matter proportion of the blending liquid, and uniformly stirring to obtain a liquid to be sprayed; 2) carrying out high-temperature instantaneous sterilization on the liquid to be sprayed; 3) and (5) spray drying to obtain the aroma-enhanced soy powder.
6. A flavoring method for soy sauce powder as claimed in claim 4, wherein the high temperature instantaneous sterilization conditions in step 2) are: the sterilization temperature is 121 ℃, the sterilization time is 15s, and the cooling temperature is 25-30 ℃.
7. A flavoring method for soy powder as claimed in claim 4, wherein the spray drying in step 3) is performed by a centrifugal spray drying tower or a pressure spray drying tower; wherein, the conditions of the centrifugal spray drying tower are as follows: the air inlet temperature is 165-215 ℃, the air outlet temperature is 100-135 ℃, the atomization frequency is 35-50Hz, and the conditions of the pressure spray drying tower are as follows: the air inlet temperature is 175-225 ℃, the air outlet temperature is 95-125 ℃, and the feeding pressure is 3.0-8.0 MPa.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112674318A (en) * | 2021-01-29 | 2021-04-20 | 仇俊鹏 | Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat |
| CN113367317A (en) * | 2021-06-17 | 2021-09-10 | 佛山市海天(高明)调味食品有限公司 | Soy sauce base oil for improving color, increasing aroma and enhancing flavor and preparation method and application thereof |
| CN113647596A (en) * | 2021-08-06 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | Flavouring base material and its application |
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| CN112674318A (en) * | 2021-01-29 | 2021-04-20 | 仇俊鹏 | Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat |
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| CN113647596A (en) * | 2021-08-06 | 2021-11-16 | 佛山市海天(高明)调味食品有限公司 | Flavouring base material and its application |
| CN113647596B (en) * | 2021-08-06 | 2023-09-15 | 佛山市海天(高明)调味食品有限公司 | Flavoring base material and application thereof |
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