CN103070381A - Preparative technique for novel naturally-aromatic health-preservation spice - Google Patents
Preparative technique for novel naturally-aromatic health-preservation spice Download PDFInfo
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- CN103070381A CN103070381A CN2013100001993A CN201310000199A CN103070381A CN 103070381 A CN103070381 A CN 103070381A CN 2013100001993 A CN2013100001993 A CN 2013100001993A CN 201310000199 A CN201310000199 A CN 201310000199A CN 103070381 A CN103070381 A CN 103070381A
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Abstract
The invention discloses a preparative technique for a novel naturally-aromatic health-preservation spice. The technique includes steps of evenly mixing, in parts by weight, a composite nutrition extract, a spice mixture and other raw materials required for preparing the novel naturally-aromatic health-preservation spice to prepare a mixed material; and adding a proper amount of water, and granulating according to a conventional seasoning granulation process to prepare the spice. The spice is unique in aroma and rich in nutrition; the bamboo fungus in the spice has a fungus-special fragrant flavor; pale butterflybush flowers, Chinese wolfberry and the like are extracted compositely with the bamboo fungus, and together with konjaku flour, roseleaf powder, lotus pollen and the like, enable the spice to be provided special nutrition facts; therefore the spice has a unique fragrant feature, and blends naturalness, nutrition and health into daily cooking of people.
Description
Technical field
The present invention relates to the preparation field of flavoring, exactly is new type natural fragrance health spices technology of preparing.
Background technology
Along with the raising of people's living standard, to the new demand of quality of life so that health care become common practise.According to World Health Organization's update, the whole world has the adult of 70 ﹪ to be in sub-health state, and this provides huge operating space for having the health product that improves the body inferior health.
That flavoring industry has is fast-growth, output is large, wide in variety, sell the characteristics such as wide, good in economic efficiency.In recent years, Chinese flavoring industry has had large development, and enterprise relies on science and technology; by scientific research, adopt new technology, new equipment, create new product; and with strict quality control, guaranteed product quality, when increasing kind, also make product reach large-scale production.Under the effort of Spice Factory, large quantities of quality products and new varieties have successively been created throughout the country.Continuing to bring out of name, special, excellent, new product accelerated the update of product.Flavouring is main Sales Channel at present, is exactly food and drink, and the fast development of catering trade has driven the development of flavouring, also so that the Condiment Market develop rapidly.
The existing many nutrition of flavoring are single, and local flavor is single, can't satisfy people's the demand to flavoring diversification, nutrient laden, health care.The chickens' extract of market sale is outstanding delicate flavour or abundant mouthfeel mainly, and nutrition is more single.The health chickens' extract seldom only has AD calcium chickens' extract.
Yeast extract (claims again yeast extraction, English name is Yeast extract), for the ease of memory, according to international usage, it is abbreviated as YE. YE (yeast extract) adopts food yeast take rich in protein as raw material according to the regulation of Pharmacopoea Chinensis, adopt self-dissolving, enzymolysis, separation, the modern biological new and high technology such as concentrated, with rear refining the forming of degrading such as the protein in the yeast cells, nucleic acid, a kind of brown color solubility paste or light yellow powdery natural product.Main component is polypeptide, amino acid, flavour nucleotide, B family vitamin and trace element.Be a kind of good natural flavouring, in food service industry, have widely purposes.Also be ideal biological culture medium raw material and the primary raw material in the fermentation industry, the Yeast Phase of its effect and 8 times is worked as, and can greatly improve throughput rate and the fermented product yield of bacterial classification.
Summary of the invention
The object of the present invention is to provide the preparation method of unique, the nutritious new type natural fragrance health spices of a kind of fragrance.
Above-mentioned purpose realizes by following scheme:
New type natural fragrance health spices technology of preparing is characterized in that:
May further comprise the steps:
(1) takes by weighing butterflybush flower 1-2 weight portion, gynostemma pentaphylla 1-2 weight portion, Radix Angelicae Sinensis 1-2 weight portion, sweet osmanthus 1-2 weight portion, der Bockdorn 3-5 weight portion, dried pawpaw 1-2 weight portion, purslane 1-2 weight portion, dictyophora phalloidea 1-2 part, purple perilla 2-4 weight portion mixing adds above-mentioned raw materials gross weight 5-8 water doubly, decoct, remove slag, after after filtrate is concentrated, the drying, get the compound nutritional extract for subsequent use;
(2) take by weighing rosemary, Xue MingRosma rinus officinalis powder 3-5 weight portion, star aniseed powder 1-2 weight portion, ground nutmeg 2-4 weight portion, tsaoko powder 3-5, dried orange peel powder 1-2 weight portion, pepper powder 1-2 weight portion, cinnamomi cortex pulveratus 3-5 weight portion, zanthoxylum powder 3-5 weight portion, green onion powder 2-4 weight portion, mushroom powder 1-2 weight portion, dictyophora phalloidea powder 1-2 weight portion mixing namely get composite aromatic condiment for subsequent use;
(3) roseleaf is dried after, pulverize, cross the 100-200 mesh sieve, get the roseleaf powder for subsequent use;
(4) by weight mixing compound nutritional extract, composite aromatic condiment and all the other preparation new type naturals fragrance health spices needed raw materials get mixed material;
Described new type natural fragrance health spices is made by the raw material of following weight parts: the pure powder 3-4 of chicken, pure chicken fat 1.5-3, monosodium glutamate 45-47, salt 28-32, I+G 1-3, white granulated sugar 6-8, yeast extract 1-3, cornstarch 1-3, maltodextrin 8-10, dried scallop powder 0.2-0.4, protein hydrolysate powder 0.3-0.5, rice bran oil 0.1-0.2, composite aromatic condiment 3-5, hazelnut powder 0.2-0.4, sweet potato powder 0.2-0.3, sealwort powder 0.1-0.2, konjaku flour 0.1-0.2, roseleaf powder 1-2, lotus pollen 0.3-0.8, compound nutritional extract 2-4;
(5) in step (4) gained mixed material, add suitable quantity of water, carry out granulation according to conventional flavoring prilling, and get final product.
Described new type natural fragrance health spices technology of preparing, it is characterized in that: the described decoction of step (1) is for decocting 2-4 hour under 90-110 ℃.
Beneficial effect of the present invention is:
1, fragrance of the present invention is unique, nutritious, wherein dictyophora phalloidea has the special bright fragrant taste of mushroom, butterflybush flower, der Bockdorn etc. and the compound extraction of dictyophora phalloidea, with konjaku flour, roseleaf powder, lotus pollen etc. so that the present invention has the special dietary composition concurrently, have unique bright fragrant feature, natural, nutrition, health are dissolved in people's the daily culinary art and are gone.
2, rosemary natural anti-oxidant also is eaten in protection food, and digestion, absorption participate in body metabolism, show good health care.
3, rosemary, Xue MingRosma rinus officinalis can be anti-oxidant, delay senility; Can eliminate and produce too much free radical in the human body, the structure of Cell protection film, reducing human is old and feeble.
4, rosemary, Xue MingRosma rinus officinalis can reduce cholesterol, suppresses atherosclerotic; Effective ingredient in the Rosmarinus officinalis extract produces important effect to organic fat metabolism, has the effect that cholesterol level rises in obvious inhibition blood plasma and the liver.
5, rosemary, Xue MingRosma rinus officinalis has the Weight-reducing and lipid-lowering effect; Rosmarinus officinalis extract can stimulate and accelerate the fat metabolism of human body by antioxidation activity, not only can be hypotensive, and can promote the effect that lipoid substance is discharged from ight soil, reach the effect of fat-reducing.
6, the strong free radical effect of dispelling; Because rosemary antioxidant can be eliminated free radical, the quencher creating singlet oxygen by using, cosmetic result is significantly better than the SOD(superoxide dismutase of being popular among the people at present), there are very large potentiality to be used for health drink, oral liquid etc.
7, fat-soluble rosemary, Xue MingRosma rinus officinalis product mainly is applicable to the anti-oxidant of fat-soluble composition.Be mainly used in the fields such as flavouring, health products, meat products.
The specific embodiment
New type natural fragrance health spices technology of preparing may further comprise the steps:
(1) takes by weighing butterflybush flower 1 weight portion (kg), gynostemma pentaphylla 2 weight portions, Radix Angelicae Sinensis 1.8 weight portions, sweet osmanthus 2 weight portions, der Bockdorn 4 weight portions, dried pawpaw 1 weight portion, purslane 2 weight portions, 1.5 parts of dictyophora phalloidea, purple perilla 4 weight portion mixings, the water that adding above-mentioned raw materials gross weight is 7 times, 100 ℃ of lower decoctions 3 hours, remove slag, after after filtrate is concentrated, the drying, get the compound nutritional extract for subsequent use;
(2) take by weighing rosemary, Xue MingRosma rinus officinalis powder 5 weight portions, star aniseed powder 2 weight portions, ground nutmeg 4 weight portions, tsaoko powder 3.5, dried orange peel powder 2 weight portions, pepper powder 2 weight portions, cinnamomi cortex pulveratus 5 weight portions, zanthoxylum powder 4 weight portions, green onion powder 4 weight portions, mushroom powder 2 weight portions, dictyophora phalloidea powder 1 weight portion mixing namely get composite aromatic condiment for subsequent use;
(3) roseleaf is dried after, pulverize, cross 100 mesh sieves, get the roseleaf powder for subsequent use;
(4) by weight mixing compound nutritional extract, composite aromatic condiment and all the other preparation new type naturals fragrance health spices needed raw materials get mixed material;
Described new type natural fragrance health spices is by following weight parts (kg): the pure powder 4 of chicken, pure chicken fat 3, monosodium glutamate 47, salt 32, I+G 1, white granulated sugar 6, yeast extract 3, cornstarch 2, bud dextrin 10, dried scallop powder 0.4, protein hydrolysate powder 0.5, rice bran oil 0.2, composite aromatic condiment 3.7, hazelnut powder 0.4, sweet potato powder 0.2, sealwort powder 0.2, konjaku flour 0.1, roseleaf powder 1, lotus pollen 0.5, compound nutritional extract 3;
(5) in step (4) gained mixed material, add suitable quantity of water, carry out granulation according to conventional flavoring prilling, and get final product.
The contrast organoleptic test:
Add after this flavoring of same component and the commercially available common chickens' extract respectively in the same way frying green pepper cooking shredded potato, make new type natural fragrance health spices green pepper cooking shredded potato A and chickens' extract green pepper cooking shredded potato B, through 50 people vegetable is carried out sensory evaluation, there are 41 people to represent to compare the taste that prefers green pepper cooking shredded potato A with green pepper cooking shredded potato B, there are 4 people to represent to compare the taste that prefers green pepper potato B with green pepper cooking shredded potato A, all the other 5 people estimate green pepper potato A, the taste of green pepper cooking shredded potato B is all general, as seen, green pepper cooking shredded potato A is because having unique local flavor, and most people's acceptance level is good.
Claims (2)
1. new type natural fragrance health spices technology of preparing is characterized in that:
May further comprise the steps:
(1) takes by weighing butterflybush flower 1-2 weight portion, gynostemma pentaphylla 1-2 weight portion, Radix Angelicae Sinensis 1-2 weight portion, sweet osmanthus 1-2 weight portion, der Bockdorn 3-5 weight portion, dried pawpaw 1-2 weight portion, purslane 1-2 weight portion, dictyophora phalloidea 1-2 part, purple perilla 2-4 weight portion mixing adds above-mentioned raw materials gross weight 5-8 water doubly, decoct, remove slag, after after filtrate is concentrated, the drying, get the compound nutritional extract for subsequent use;
(2) take by weighing rosemary, Xue MingRosma rinus officinalis powder 3-5 weight portion, star aniseed powder 1-2 weight portion, ground nutmeg 2-4 weight portion, tsaoko powder 3-5, dried orange peel powder 1-2 weight portion, pepper powder 1-2 weight portion, cinnamomi cortex pulveratus 3-5 weight portion, zanthoxylum powder 3-5 weight portion, green onion powder 2-4 weight portion, mushroom powder 1-2 weight portion, dictyophora phalloidea powder 1-2 weight portion mixing namely get composite aromatic condiment for subsequent use;
(3) roseleaf is dried after, pulverize, cross the 100-200 mesh sieve, get the roseleaf powder for subsequent use;
(4) by weight mixing compound nutritional extract, composite aromatic condiment and all the other preparation new type naturals fragrance health spices needed raw materials get mixed material;
Described new type natural fragrance health spices is made by the raw material of following weight parts: the pure powder 3-4 of chicken, pure chicken fat 1.5-3, monosodium glutamate 45-47, salt 28-32, I+G 1-3, white granulated sugar 6-8, yeast extract 1-3, cornstarch 1-3, maltodextrin 8-10, dried scallop powder 0.2-0.4, protein hydrolysate powder 0.3-0.5, rice bran oil 0.1-0.2, composite aromatic condiment 3-5, hazelnut powder 0.2-0.4, sweet potato powder 0.2-0.3, sealwort powder 0.1-0.2, konjaku flour 0.1-0.2, roseleaf powder 1-2, lotus pollen 0.3-0.8, compound nutritional extract 2-4;
(5) in step (4) gained mixed material, add suitable quantity of water, carry out granulation according to conventional flavoring prilling, and get final product.
2. new type natural according to claim 1 fragrance health spices technology of preparing is characterized in that: the described decoction of step (1) is for 90-110 ℃ of lower the decoction 2-4 hour.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549563A (en) * | 2013-09-25 | 2014-02-05 | 孙鹤鸣 | Composite soup block flavouring with immunity enhancing and fatigue resisting functions and preparation method thereof |
| CN103598554A (en) * | 2013-10-29 | 2014-02-26 | 界首市兆龙食品有限公司 | Functional liquid health condiment and preparation method thereof |
| CN103598559A (en) * | 2013-10-23 | 2014-02-26 | 安徽省美极调味食品有限公司 | Condiment capable of enhancing human immunity |
| CN103734657A (en) * | 2013-12-18 | 2014-04-23 | 佛山市新战略知识产权文化有限公司 | Preparation method of natural aromatic condiment |
| CN104431930A (en) * | 2014-11-20 | 2015-03-25 | 安徽一帆香料有限公司 | Spice added with modified mint additive and preparation method of spice |
| CN104522603A (en) * | 2014-12-26 | 2015-04-22 | 王伟 | Black soybean health spice with effects of refreshing and restoring consciousness and preparation method thereof |
| CN107897835A (en) * | 2017-11-15 | 2018-04-13 | 六安鲲龙电子商务有限公司 | A kind of production method for the natural perfume material mixing toppings for improving food taste |
| CN114027484A (en) * | 2021-11-23 | 2022-02-11 | 山东中达供应链管理有限公司 | Preparation method of prebiotics compound light salt seasoning |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549563A (en) * | 2013-09-25 | 2014-02-05 | 孙鹤鸣 | Composite soup block flavouring with immunity enhancing and fatigue resisting functions and preparation method thereof |
| CN103549563B (en) * | 2013-09-25 | 2016-02-10 | 孙鹤鸣 | A kind of have composite soup block condiment strengthening immunity and antifatigue and preparation method thereof |
| CN103598559A (en) * | 2013-10-23 | 2014-02-26 | 安徽省美极调味食品有限公司 | Condiment capable of enhancing human immunity |
| CN103598554A (en) * | 2013-10-29 | 2014-02-26 | 界首市兆龙食品有限公司 | Functional liquid health condiment and preparation method thereof |
| CN103598554B (en) * | 2013-10-29 | 2014-11-05 | 界首市兆龙食品有限公司 | Functional liquid health condiment and preparation method thereof |
| CN103734657A (en) * | 2013-12-18 | 2014-04-23 | 佛山市新战略知识产权文化有限公司 | Preparation method of natural aromatic condiment |
| CN104431930A (en) * | 2014-11-20 | 2015-03-25 | 安徽一帆香料有限公司 | Spice added with modified mint additive and preparation method of spice |
| CN104522603A (en) * | 2014-12-26 | 2015-04-22 | 王伟 | Black soybean health spice with effects of refreshing and restoring consciousness and preparation method thereof |
| CN107897835A (en) * | 2017-11-15 | 2018-04-13 | 六安鲲龙电子商务有限公司 | A kind of production method for the natural perfume material mixing toppings for improving food taste |
| CN114027484A (en) * | 2021-11-23 | 2022-02-11 | 山东中达供应链管理有限公司 | Preparation method of prebiotics compound light salt seasoning |
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| CN103070381B (en) | 2013-11-27 |
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Owner name: ANHUI HUANGCHU FOOD CO., LTD. Free format text: FORMER NAME: LANGXI JIAJIALE CONDIMENT CO., LTD. |
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Address after: 242125 Anhui city of Xuancheng province Langxi County Mei Zhu Zhen beam Economic Development Zone Patentee after: ANHUI IMPERIAL KITCHEN FOOD CO., LTD. Address before: 242125 Anhui city of Xuancheng province Langxi County Mei Zhu Zhen beam Economic Development Zone Patentee before: Langxi Jiajiale Condiment Co., Ltd. |