Natural sauce flavor enhancing powder and preparation process thereof
The invention provides natural sauce flavor enhancing powder and a preparation technology, and belongs to the technical field of food soy sauce seasoning, and the preparation technology comprises the following preparation steps: S1, fermenting a reaction substrate by using a fermentation strain to o...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | KAN QIXIN LI YIFENG CAO YONG DAI WEIJIE CAO YU |
| description | The invention provides natural sauce flavor enhancing powder and a preparation technology, and belongs to the technical field of food soy sauce seasoning, and the preparation technology comprises the following preparation steps: S1, fermenting a reaction substrate by using a fermentation strain to obtain a fermentation product; s2, homogenizing the fermentation product with water, adding an additional reaction substrate, and uniformly mixing to obtain soy sauce residue liquid; s3, slowly stirring the soy sauce residue liquid at 80-160 DEG C, heating to 140-220 DEG C, and carrying out Maillard reaction for 10-30 minutes to obtain semi-liquid soy sauce residues; s4, drying the semi-liquid soy sauce residues, and performing superfine grinding to obtain natural sauce flavor enhancing powder; the additional reaction substrate is a liquid mixture obtained by dissolving and mixing carbohydrates and amino acid monomers with water; the ratio of the carbohydrates to the amino acid monomers is (0.8-1.5): 1, and the soy |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN118614597A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN118614597A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN118614597A3</originalsourceid><addsrcrecordid>eNqNyjsOwjAQRdE0FAjYw7AACotfKFEURJWKPho5zySSNWONHdg-FCyA6p7iLqu24zIbR8o8e1CI_FIjyMjiJ3lS0vcAI5aBkiGxcZlUvlaPnKmMMGhYV4vAMWPz66ra3tpHc98haY-c2ENQ-qZzrj65w_Fyvu7_eT4iizOy</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Natural sauce flavor enhancing powder and preparation process thereof</title><source>esp@cenet</source><creator>KAN QIXIN ; LI YIFENG ; CAO YONG ; DAI WEIJIE ; CAO YU</creator><creatorcontrib>KAN QIXIN ; LI YIFENG ; CAO YONG ; DAI WEIJIE ; CAO YU</creatorcontrib><description>The invention provides natural sauce flavor enhancing powder and a preparation technology, and belongs to the technical field of food soy sauce seasoning, and the preparation technology comprises the following preparation steps: S1, fermenting a reaction substrate by using a fermentation strain to obtain a fermentation product; s2, homogenizing the fermentation product with water, adding an additional reaction substrate, and uniformly mixing to obtain soy sauce residue liquid; s3, slowly stirring the soy sauce residue liquid at 80-160 DEG C, heating to 140-220 DEG C, and carrying out Maillard reaction for 10-30 minutes to obtain semi-liquid soy sauce residues; s4, drying the semi-liquid soy sauce residues, and performing superfine grinding to obtain natural sauce flavor enhancing powder; the additional reaction substrate is a liquid mixture obtained by dissolving and mixing carbohydrates and amino acid monomers with water; the ratio of the carbohydrates to the amino acid monomers is (0.8-1.5): 1, and the soy</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240910&DB=EPODOC&CC=CN&NR=118614597A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240910&DB=EPODOC&CC=CN&NR=118614597A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KAN QIXIN</creatorcontrib><creatorcontrib>LI YIFENG</creatorcontrib><creatorcontrib>CAO YONG</creatorcontrib><creatorcontrib>DAI WEIJIE</creatorcontrib><creatorcontrib>CAO YU</creatorcontrib><title>Natural sauce flavor enhancing powder and preparation process thereof</title><description>The invention provides natural sauce flavor enhancing powder and a preparation technology, and belongs to the technical field of food soy sauce seasoning, and the preparation technology comprises the following preparation steps: S1, fermenting a reaction substrate by using a fermentation strain to obtain a fermentation product; s2, homogenizing the fermentation product with water, adding an additional reaction substrate, and uniformly mixing to obtain soy sauce residue liquid; s3, slowly stirring the soy sauce residue liquid at 80-160 DEG C, heating to 140-220 DEG C, and carrying out Maillard reaction for 10-30 minutes to obtain semi-liquid soy sauce residues; s4, drying the semi-liquid soy sauce residues, and performing superfine grinding to obtain natural sauce flavor enhancing powder; the additional reaction substrate is a liquid mixture obtained by dissolving and mixing carbohydrates and amino acid monomers with water; the ratio of the carbohydrates to the amino acid monomers is (0.8-1.5): 1, and the soy</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyjsOwjAQRdE0FAjYw7AACotfKFEURJWKPho5zySSNWONHdg-FCyA6p7iLqu24zIbR8o8e1CI_FIjyMjiJ3lS0vcAI5aBkiGxcZlUvlaPnKmMMGhYV4vAMWPz66ra3tpHc98haY-c2ENQ-qZzrj65w_Fyvu7_eT4iizOy</recordid><startdate>20240910</startdate><enddate>20240910</enddate><creator>KAN QIXIN</creator><creator>LI YIFENG</creator><creator>CAO YONG</creator><creator>DAI WEIJIE</creator><creator>CAO YU</creator><scope>EVB</scope></search><sort><creationdate>20240910</creationdate><title>Natural sauce flavor enhancing powder and preparation process thereof</title><author>KAN QIXIN ; LI YIFENG ; CAO YONG ; DAI WEIJIE ; CAO YU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN118614597A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KAN QIXIN</creatorcontrib><creatorcontrib>LI YIFENG</creatorcontrib><creatorcontrib>CAO YONG</creatorcontrib><creatorcontrib>DAI WEIJIE</creatorcontrib><creatorcontrib>CAO YU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KAN QIXIN</au><au>LI YIFENG</au><au>CAO YONG</au><au>DAI WEIJIE</au><au>CAO YU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Natural sauce flavor enhancing powder and preparation process thereof</title><date>2024-09-10</date><risdate>2024</risdate><abstract>The invention provides natural sauce flavor enhancing powder and a preparation technology, and belongs to the technical field of food soy sauce seasoning, and the preparation technology comprises the following preparation steps: S1, fermenting a reaction substrate by using a fermentation strain to obtain a fermentation product; s2, homogenizing the fermentation product with water, adding an additional reaction substrate, and uniformly mixing to obtain soy sauce residue liquid; s3, slowly stirring the soy sauce residue liquid at 80-160 DEG C, heating to 140-220 DEG C, and carrying out Maillard reaction for 10-30 minutes to obtain semi-liquid soy sauce residues; s4, drying the semi-liquid soy sauce residues, and performing superfine grinding to obtain natural sauce flavor enhancing powder; the additional reaction substrate is a liquid mixture obtained by dissolving and mixing carbohydrates and amino acid monomers with water; the ratio of the carbohydrates to the amino acid monomers is (0.8-1.5): 1, and the soy</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN118614597A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Natural sauce flavor enhancing powder and preparation process thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-22T22%3A45%3A50IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KAN%20QIXIN&rft.date=2024-09-10&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN118614597A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |