Composite freshness-improving product rich in disodium 5'-ribonucleotide, and texture method of composite freshness-improving product
The invention belongs to the technical field of food microorganisms, fermentation and seasoning freshness enhancement, and particularly relates to a novel composite freshness-improving product, whichis mild in taste, unique in flavour and rich in disodium 5'-ribonucleotide, and a texture method...
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| creator | HUANG LIJIAN LIN XIAO YU YUJIAN CAI YOUHUA XIE CHANGFENG LI JIANJUN XIE XUEMIN ZHENG MINGYING |
| description | The invention belongs to the technical field of food microorganisms, fermentation and seasoning freshness enhancement, and particularly relates to a novel composite freshness-improving product, whichis mild in taste, unique in flavour and rich in disodium 5'-ribonucleotide, and a texture method of the composite freshness-improving product. The product contains coloured substances having compositeflavours of disodium inosinate, disodium guanylate, amino acid, meat flavour and the like, sugar, organic acid, inorganic salt, protein molecules, short flavour peptide molecules and the like. The texture process comprises the steps of fermentation, microfiltration sterilization, enzymatic reaction, concentration, mixing, salting and drying, and finally, obtaining of a corresponding pasty or powdery product. The texture process in the invention is refined; and the whole process is an environment-friendly and safe biological and physical process. The composite freshness-improving product richin disodium 5'-ribonucleoti |
| format | Patent |
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The product contains coloured substances having compositeflavours of disodium inosinate, disodium guanylate, amino acid, meat flavour and the like, sugar, organic acid, inorganic salt, protein molecules, short flavour peptide molecules and the like. The texture process comprises the steps of fermentation, microfiltration sterilization, enzymatic reaction, concentration, mixing, salting and drying, and finally, obtaining of a corresponding pasty or powdery product. The texture process in the invention is refined; and the whole process is an environment-friendly and safe biological and physical process. 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The product contains coloured substances having compositeflavours of disodium inosinate, disodium guanylate, amino acid, meat flavour and the like, sugar, organic acid, inorganic salt, protein molecules, short flavour peptide molecules and the like. The texture process comprises the steps of fermentation, microfiltration sterilization, enzymatic reaction, concentration, mixing, salting and drying, and finally, obtaining of a corresponding pasty or powdery product. The texture process in the invention is refined; and the whole process is an environment-friendly and safe biological and physical process. 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The product contains coloured substances having compositeflavours of disodium inosinate, disodium guanylate, amino acid, meat flavour and the like, sugar, organic acid, inorganic salt, protein molecules, short flavour peptide molecules and the like. The texture process comprises the steps of fermentation, microfiltration sterilization, enzymatic reaction, concentration, mixing, salting and drying, and finally, obtaining of a corresponding pasty or powdery product. The texture process in the invention is refined; and the whole process is an environment-friendly and safe biological and physical process. The composite freshness-improving product richin disodium 5'-ribonucleoti</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | Composite freshness-improving product rich in disodium 5'-ribonucleotide, and texture method of composite freshness-improving product |
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