Title:
PREPARATION METHOD FOR EXTREMELY FRESH COMPOSITE CONDIMENT BASED ON CONDIMENT FRESHNESS EVALUATION
Document Type and Number:
WIPO Patent Application WO/2021/088179
Kind Code:
A1
Abstract:
A preparation method for an extremely fresh composite condiment based on condiment freshness evaluation, relating to the field of food processing. Pleurotus eryngii powder, Flammulina velutipes powder, softshell turtle waste powder, shrimp meat powder, and gluten flour are taken as raw materials, and slow freezing and freeze-drying, twin-screw extrusion, ultrasound, and biological enzymolysis technologies are used in combination to prepare an extremely fresh composite condiment. The combined use of the technologies shortens the preparation time of conventional biological enzymolysis technologies, improves production efficiency, enhances product freshness and flavor, and improves product quality. A commonly used flavor enhancer sodium glutamate is taken as a standard sample to make a freshness intensity grading standard; electronic tongue measurement is combined with sensory evaluation to measure a freshness value; a slight freshness grade is determined when the freshness value is smaller than 0.3% of a sodium glutamate concentration freshness value, a freshness grade is determined when the freshness value is between 0.3-0.6% of the sodium glutamate concentration freshness value, a strong freshness grade is determined when the freshness value is between 0.6-0.8% of the sodium glutamate concentration freshness value, and an extreme freshness grade is determined when the freshness value is greater than 0.8% of the sodium glutamate concentration freshness value.
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Inventors:
ZHANG MIN (CN)
ZHAO YONGGAN (CN)
LIU YAPING (CN)
ZHAO YONGGAN (CN)
LIU YAPING (CN)
Application Number:
PCT/CN2019/123534
Publication Date:
May 14, 2021
Filing Date:
December 06, 2019
Export Citation:
Assignee:
UNIV JIANGNAN (CN)
GUANGDONG JIAHAO FOOD LTD COMPANY (CN)
GUANGDONG JIAHAO FOOD LTD COMPANY (CN)
International Classes:
A23L27/00; A23L27/10
Domestic Patent References:
| WO2000062624A1 | 2000-10-26 |
Foreign References:
| CN104172066A | 2014-12-03 | |||
| CN104686986A | 2015-06-10 | |||
| CN103461926A | 2013-12-25 | |||
| CN106174386A | 2016-12-07 | |||
| KR20110049135A | 2011-05-12 | |||
| EP2042043A1 | 2009-04-01 |
Other References:
BING,FANGLING ET AL.: "Quantification of the Umami Taste of Edible Fungi Using Electronic Tongue", MODERN FOOD SCIENCE AND TECHNOLOGY, vol. 32, no. 8, 31 December 2016 (2016-12-31), pages 317 - 321
DIAO, JINGWEN ET AL.: "Application of Electronic Tongue in the Taste Evaluation of Turtle Enzymatic Hydrolysate", 25 October 2019 (2019-10-25), pages 23 - 26
WANG, WENLIANG ET AL.: "Research Advance on Extraction Condition of Flavor Components in Edible Fungus", FOOD INDUSTRY, vol. 36, no. 07, 31 December 2015 (2015-12-31), pages 237 - 240
DIAO, JINGWEN ET AL.: "Application of Electronic Tongue in the Taste Evaluation of Turtle Enzymatic Hydrolysate", 25 October 2019 (2019-10-25), pages 23 - 26
WANG, WENLIANG ET AL.: "Research Advance on Extraction Condition of Flavor Components in Edible Fungus", FOOD INDUSTRY, vol. 36, no. 07, 31 December 2015 (2015-12-31), pages 237 - 240
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