CN103099178A - Spicy and hot flavoring material, preparation method and applications thereof - Google Patents
Spicy and hot flavoring material, preparation method and applications thereof Download PDFInfo
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- CN103099178A CN103099178A CN2013100109353A CN201310010935A CN103099178A CN 103099178 A CN103099178 A CN 103099178A CN 2013100109353 A CN2013100109353 A CN 2013100109353A CN 201310010935 A CN201310010935 A CN 201310010935A CN 103099178 A CN103099178 A CN 103099178A
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Abstract
The invention provides a spicy and hot flavoring material. The spicy and hot flavoring material comprises the following raw materials in parts by weight: 3-15 parts of amino acid, 3-15 parts of reducing sugar, 10-30 parts of protein substances, 10-30 parts of spices, 15-40 parts of carriers, 3-10 parts of oil and 0-10 part of water. The preparation method comprises the following steps of raw material mixing, extrusion reaction, cooling and crushing. The spicy and hot flavoring material provided by the invention has the characteristics of being harmonious, being mixed with meat flavor, blending spicy and hot aroma and meat aroma, being sufficient and real, fresh and fragrant, complete in spicy and hot flavor, freshness and fragrance, and mellow in mouthfeel, wherein the aftertaste can last for a long time; and the spicy and hot flavoring material kills most microorganisms through a high-temperature high-pressure extrusion technology, can meet the microorganism index requirement without irradiation, can directly act as external dusting powder for puffing snack food and biscuits, also can be used as the seasoning in instant noodle soup base, the seasonings in meat preparation of sausages and the like, and also can act as the family seasoning for various applications.
Description
Technical field
The invention belongs to foodstuff flavouring and manufacture field thereof and application, be specifically related to a kind of flavor of hot toppings and its preparation method and application.
Background technology
Spicy toppings are present very popular a kind of toppings, all be widely used in the seasoning of instant noodles, meat products, leisure dilated food and biscuit, the condiment main component of more elementary spicy class is zanthoxylum powder and chilli powder on the market at present, provide pungent by chilli powder, zanthoxylum powder provides fiber crops flavors and pungent, is spicy effect, but the fragrance outside spicy, delicate flavour and not obvious, its effect is not very good in use, mostly can only go out spicy taste by product.
popular along with compound seasoner, a kind of compound spicy powder has appearred on the market, its composition not only has zanthoxylum powder and chilli powder, add in addition freshener, yeast extract, hydrolyzed vegetable protein and the meat flavor for preparing by Maillard reaction technique, wherein, the meat flavor of response type is essential therein, this compound seasoner does not singly have spicy mouthfeel, the delicate flavour that also has meat, taste is abundanter, aftertaste is longer, but this compound spicy powder also has the place of its deficiency, at first, zanthoxylum powder in this spicy powder and chilli powder etc. are not through techniques such as heating fryings, the fragrance of zanthoxylum powder and chilli powder does not discharge fully, also with a kind of breath of life, can not be satisfactory, in addition, although this spicy powder has the meat flavor that adds Maillard reaction and yeast extract etc. to increase flavor at the bottom of meat, they just simply mix, and well do not blend into one, and local flavor is full not abundant, and, allocate the necessary response type meat flavor of this spicy powder production process more complicated, consuming time longer.
U.S. rad meat flavor is the mixture with multiple fragrance material of meat fragrance characteristic, is a class Novel edible essence that grew up in nearest 30 years.At present, the meat flavor of China's production has liquid, paste and three kinds of forms of powdery.China's meat flavor formula roughly has following three kinds of building forms: the first is formed by spice, natural perfume material and synthetic perfume blending; The second is that to be hydrolyzed animal and plant albumen be base-material, adds spice, natural perfume material and synthetic perfume formulated; The third is that to be hydrolyzed animal and plant albumen thermal response product be base-material, adds spice, natural perfume material and synthetic perfume allotment and forms.Because the flavor characteristic of various cold cuts odor types is very complicated, the meat essence that utilizes various synthetic monomer perfumes to produce through blending is difficult to the level that reaches true to nature with cold cuts fragrance.Their ubiquity fragrance is thin, mouthfeel is relatively poor, can not reach the common demand of people.So the research to natural hot reaction essence has caused people's great attention with utilization.
The conventional production methods of the natural thermal processing meat flavour of powdery is as follows: the first step joins the various raw materials such as amino acid, reduced sugar, meat zymolyte, grease according to a certain percentage carries out Maillard reaction in reactor, in general 30 minutes to the 3 hours reaction time, reaction temperature is controlled at 90 degrees centigrade to 120 degrees centigrade; Second step mixes other raw materials such as product and maltodextrin, starch, salt, monosodium glutamate dry by modes such as spray-drying, microwave drying, vacuum drying in material-compound tank again; To be dry thing be ground into powdery, just obtained the thermal processing meat flavour of powdery after sieving by pulverizer the 3rd step.
Also have dry process after the production technology more complicated of traditional powdery thermal processing meat flavour, material reaction are over, dry run is time-consuming longer.Also to consume many energy simultaneously, increase the production cost of powdery thermal processing meat flavour.
Summary of the invention
Technical problem to be solved by this invention is, for at present on the market spicy toppings mouthfeel is thiner, fragrance is outstanding not, and the long problem of problem, production cycle of critical materials Maillard reaction digested tankage complex manufacturing in spicy toppings, provide a kind of novel flavor of hot toppings that solved the problems referred to above, and preparation method thereof and use.The characteristics of flavor of hot toppings of the present invention are that spicy flavor is coordinated, and with meat flavour, have merged spicy and fragrance meat in spicy flavor, and fragrance is full true to nature, and spicy bright fragrant various, mouthfeel is dense, and aftertaste is long, tempting appetite; These flavor of hot toppings are by the HTHP extrusion process, killed most of microorganism, do not need irradiation just can satisfy the requirement of microbiological indicator, can be directly as the outer dusting of puffed leisure food and biscuit, also can be used for the condiment in the meat such as condiment, the ham sausage preparation in instant noodle seasoning, also can be used as family's flavoring and be used for various uses.And flavor of hot toppings preparation process of the present invention is simple, has saved essential drying steps in general flavoring preparation process, has greatly saved human and material resources and financial resources.
The present invention by following technical proposals to solve the problems of the technologies described above.
Flavor of hot powder of the present invention comprises the following raw material components that consists of by mass fraction: amino acid 3-15 part; Reduced sugar 3-15 part; Protein matter 10-30 part; Spice 10-30 part; Carrier 15-40 part; Grease 3-10 part; Water 0-10 part.
Its preparation method is to comprise raw material blend step, extruding reaction and cooling step, pulverising step.
Concrete preparation method is:
(1) raw material blend step
Above-mentioned raw materials is mixed, obtains raw material to be extruded:
(2) extruding reaction and cooling step
The raw material to be extruded of step (1) is joined in the loading hopper of extruder, start screw rod, adjust screw speed, control charging rate, push, obtain pressing material.Then the pressing material that squeezes out is cooled under normal operation room temperature or required other temperature and or humidity.
(3) pulverising step
The material that step (2) is squeezed out is ground into particle with pulverizer, then as required by the screen cloth of different meshes, namely obtains flavor of hot toppings of the present invention.
In the above raw material, amino acid is one or more the mixture in cysteine, methionine, taurine, alanine, glycine, arginine.
Described reduced sugar is one or more the mixture in glucose, wood sugar, ribose.
Described protein substance is one or more the mixture in hydrolyzed vegetable protein, yeast extract, powdered soy, enzymolysis chicken paste, enzymolysis beef extract, enzymolysis pork cream.
What described spice must add is zanthoxylum powder, chilli powder, another optional one or more that add in white pepper powder, black pepper, cumin powder, ginger powder, star aniseed powder, cinnamomi cortex pulveratus, ground nutmeg.
Described carrier is one or more the mixture in starch, converted starch, flour.
Described grease is one or more the mixture in palm fibre oil, salad oil, sesame oil, chicken fat, lard, butter.
In preparation process, in described (1) mixed material step, can mix manually, also can mix in mixer, the preferred automatic blender of described mixer.
In described (2) extruding and cooling reactions steps, described extruder can be single-screw extrusion machine or twin (double) screw extruder, preferred twin (double) screw extruder; Extruder is preheated to uniform temperature, and preferred preheat temperature is 60 ℃-80 ℃ of mixed zones, 90 ℃-140 ℃ of shear zones, 150 ℃-180 ℃ of melting zones; Start screw rod, adjust screw speed and control charging rate, better screw speed is 180-400 rev/min, and better charging rate is 50-400 kg/hr, and better charging rate is 60-200 kg/hr; The pressing material that squeezes out can be cooling under common condition, and is preferably cooling under under normal circumstances room temperature, more preferably cooling under the condition of more low humidity, lower temperature.In the pulverising step of described (3), the screen cloth that the particle after pulverizing can be crossed 30 order to 60 order scopes by demand is a kind of.Namely obtain the flavor of hot toppings.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.In actual applications can according to different performance require and use occasion select in following embodiment different proportionings and or condition, the different proportionings except following embodiment with or condition, but all do not limit the scope of the invention in any form.
The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, according to or the conditioned disjunction catalogue of advising according to manufacturer in condition.
Embodiment 1
A kind of flavor of hot toppings by the formula of mass fraction are:
Cys2 part;
2 parts of glycine;
2 parts of alanine;
5 parts of glucose;
2 parts of wood sugars;
10 parts of yeast extracts;
15 parts of enzymolysis beef extracts;
10 parts of zanthoxylum powders;
10 parts of chilli powders;
2 parts of cumin powders;
15 parts, flour;
15 parts of converted starches;
2 parts, sesame oil;
3 parts, butter;
5 parts, water.
Manufacture craft is:
(1) mixed material
Above-mentioned raw materials is joined in automatic blender mix, obtain raw material to be extruded;
(2) extruding reaction
With the twin-screw extruder preheating, be specially: 70 ℃ of mixed zones, 120 ℃ of shear zones, 160 ℃ of melting zones join the raw material to be extruded of step (1) in the loading hopper of twin-screw extruder, start screw rod, adjusting screw speed is 240 rev/mins, controlling charging rate is 80 kg/hrs, and the pressing material that squeezes out is cooled to room temperature, and grinding and sieving obtains the flavor of hot toppings of beef flavour.
This flavor of hot flavoring is the brown powdery, characteristics are to have merged spicy and fragrance beef, fragrance is true to nature, and mouthfeel is dense, and is spicy bright fragrant various, can be directly as the outer dusting of puffed leisure food and biscuit, can be used for condiment for instant noodles, the condiment in the preparation such as ham sausage also can be used as family's flavoring and is used for various uses.
Embodiment 2
A kind of flavor of hot toppings by the formula of mass fraction are:
Cys2 part;
2 parts of glycine;
2 parts of alanine;
5 parts of glucose;
2 parts of wood sugars;
10 parts of hydrolyzed vegetable proteins;
15 parts of enzymolysis chicken paste;
10 parts of zanthoxylum powders;
10 parts of chilli powders;
2 parts of white pepper powders;
15 parts, flour;
15 parts of converted starches;
2 parts, sesame oil;
3 parts of chicken fat;
5 parts, water.
Manufacture craft is:
(1) mixed material
Above-mentioned raw materials is joined in automatic blender mix, obtain raw material to be extruded;
(2) extruding reaction
With twin-screw extruder preheating preheating, be specially: 70 ℃ of mixed zones, 120 ℃ of shear zones, 160 ℃ of melting zones join the raw material to be extruded of step (1) in the loading hopper of twin-screw extruder, start screw rod, adjusting screw speed is 250 rev/mins, controlling charging rate is 90 kg/hrs, and the pressing material that squeezes out is cooled to room temperature, and grinding and sieving obtains the flavor of hot toppings of chicken flavor.
This flavor of hot flavoring is the brown powdery with chicken flavor, characteristics are to have merged spicy and fragrance chicken, fragrance is true to nature, mouthfeel is dense, the delicious perfume (or spice) of chicken with chili is various, can can be used for the condiment in the preparations such as condiment for instant noodles, ham sausage directly as the outer dusting of puffed leisure food and biscuit, also can be used as family's flavoring.
Embodiment 3
A kind of flavor of hot toppings by the formula of mass fraction are:
Cys2 part;
2 parts of glycine;
2 parts of alanine;
5 parts of glucose;
2 parts, ribose;
10 parts of powdered soys;
15 parts of enzymolysis pork cream;
10 parts of zanthoxylum powders;
10 parts of chilli powders;
1 part of star aniseed powder;
1 part of cinnamomi cortex pulveratus;
15 parts, flour;
15 parts of converted starches;
2 parts, sesame oil;
3 parts of lards;
5 parts, water.
Manufacture craft is:
(1) mixed material
Above-mentioned raw materials is joined in automatic blender mix, obtain raw material to be extruded;
(2) extruding reaction
With twin-screw extruder preheating preheating, be specially: 70 ℃ of mixed zones, 120 ℃ of shear zones, 160 ℃ of melting zones join the raw material to be extruded of step (1) in the loading hopper of twin-screw extruder, start screw rod, adjusting screw speed is 300 rev/mins, controlling charging rate is 120 kg/hrs, and the pressing material that squeezes out is cooled to room temperature, and grinding and sieving obtains the flavor of hot toppings of pork flavor.
This flavor of hot flavoring is the brown powdery with pig flesh flavor, characteristics are to have merged spicy and fragrance pork, fragrance is true to nature, mouthfeel is dense, spicy pork is bright fragrant various, can directly as the outer dusting of puffed leisure food and biscuit, can be used for condiment for instant noodles, condiment in the preparation such as ham sausage also can be used as family's flavoring.
Embodiment 4
A kind of flavor of hot toppings by the formula of mass fraction are:
3 parts of cysteines
1 part of methionine;
1 part of arginine;
0.5 part of glycine;
0.5 part of alanine;
5 parts of glucose;
1 part, ribose;
1 part of wood sugar;
10 parts of yeast extracts;
15 parts of enzymolysis beef extracts;
10 parts of zanthoxylum powders;
10 parts of chilli powders;
Cumin powder 1 powder;
Ginger powder 1 powder;
Ground nutmeg 1 powder;
15 parts, flour;
5 parts of starch;
10 parts of converted starches;
2 parts, sesame oil;
3 parts, butter;
6 parts, water.
Manufacture craft is:
(1) mixed material
Above-mentioned raw materials is joined in automatic blender mix, obtain raw material to be extruded;
(2) extruding reaction
With twin-screw extruder preheating preheating, be specially: 60 ℃ of mixed zones, 110 ℃ of shear zones, 150 ℃, melting zone joins the raw material to be extruded of step (1) in the loading hopper of twin-screw extruder, starts screw rod, adjusting screw speed is 200 rev/mins, controlling charging rate is 60 kg/hrs, and the pressing material that squeezes out is cooled to room temperature, and grinding and sieving obtains the flavor of hot toppings of pork flavor.
This flavor of hot flavoring is the brown powdery with beef-flavouring, characteristics are to have merged spicy and fragrance beef, fragrance is true to nature, mouthfeel is dense, and Saute beef with cayenne pepper is bright fragrant various, but slightly different from the prepared flavoring mouthfeel of embodiment 1, bright fragrant degree, direct outer dusting as puffed leisure food and biscuit as required, also can be used for condiment for instant noodles, the condiment in the preparation such as ham sausage also can be used as family's flavoring.
Embodiment 5
A kind of flavor of hot toppings by the formula of mass fraction are:
4 parts of cysteines;
1 part of taurine;
0.5 part of glycine;
0.5 part of alanine;
5 parts of glucose;
2 parts of wood sugars;
8 parts of hydrolyzed vegetable proteins;
2 parts of yeast extracts;
15 parts of enzymolysis chicken paste;
10 parts of zanthoxylum powders;
10 parts of chilli powders;
1 part of white pepper powder;
1 part of black pepper;
12 parts, flour;
3 parts of starch
15 parts of converted starches;
2 parts, sesame oil;
8 parts of chicken fat;
9 parts, water.
Manufacture craft is:
(1) mixed material
Above-mentioned raw materials is joined in automatic blender mix, obtain raw material to be extruded;
(2) extruding reaction
With twin-screw extruder preheating preheating, be specially: 80 ℃ of mixed zones, 140 ℃ of shear zones, 180 ℃ of melting zones join the raw material to be extruded of step (1) in the loading hopper of twin-screw extruder, start screw rod, adjusting screw speed is 400 rev/mins, controlling charging rate is 200 kg/hrs, and the pressing material that squeezes out is cooled to room temperature, and grinding and sieving obtains the flavor of hot toppings of pork flavor.
This flavor of hot flavoring is the brown powdery with chicken flavor, characteristics are to have merged spicy and fragrance chicken, fragrance is true to nature, mouthfeel is dense, Saute beef with cayenne pepper is bright fragrant various, but different from the prepared flavoring mouthfeel of embodiment 2, bright fragrant degree, can be used for as required condiment for instant noodles, condiment in the preparation such as ham sausage also can be used as family's flavoring.
Embodiment 6
The prepared flavor of hot toppings of embodiment 1 are mixed by following part by weight, stir.
50 parts of flavor of hot toppings
15 parts of salt
15 parts of white sugar
15 parts of monosodium glutamates
1 part of flavour nucleotide disodium
4 parts, dextrin
The spicy toppings toppings that so make can directly be sprinkling upon and be used for seasoning on puffed leisure food or biscuit, also can be used for the seasoning of bread.
Embodiment 7
The prepared flavor of hot toppings of embodiment 2 are mixed by following part by weight, stir.
25 parts of flavor of hot toppings
45 parts of salt
10 parts of white sugar
15 parts of monosodium glutamates
0.2 part of flavour nucleotide disodium
4.8 parts of starch
The toppings that so make are chicken with chili flavor instant noodle seasoning bag, can directly be sprinkling upon to be used for seasoning on puffed leisure food or biscuit, also can facilitate the seasoning of food for bread and other.
Claims (10)
1. flavor of hot toppings, is characterized in that, comprises the raw material components by mass fraction: amino acid 3-15 part; Reduced sugar 3-15 part; Protein matter 10-30 part; Spice 10-30 part; Carrier 15-40 part; Grease 3-10 part; Water 0-10 part.
2. according to flavor of hot toppings claimed in claim 1, it is characterized in that, described amino acid is one or more the mixture in cysteine, methionine, taurine, alanine, glycine, arginine; Described reduced sugar is one or more in glucose, wood sugar, ribose; Described protein substance is one or more in hydrolyzed vegetable protein, yeast extract, powdered soy, enzymolysis chicken paste, enzymolysis beef extract, enzymolysis pork cream; What described spice must add is zanthoxylum powder, chilli powder, another optional one or more that add in white pepper powder, black pepper, cumin powder, ginger powder, star aniseed powder, cinnamomi cortex pulveratus, ground nutmeg; Described carrier is one or more in starch, converted starch, flour; Described grease is one or more in palm fibre oil, salad oil, sesame oil, chicken fat, lard, butter.
3. according to flavor of hot toppings claimed in claim 2, it is characterized in that, described cysteine is 2-3 part.
4. according to flavor of hot toppings claimed in claim 2, it is characterized in that, described glucose is 5 parts.
5. the preparation method of flavor of hot toppings claimed in claim 1, is characterized in that, comprises (1) raw material blend step, (2) extruding reaction and cooling step, and (3) pulverising step.
6. according to the preparation method of flavor of hot toppings claimed in claim 5, it is characterized in that, described (1) raw material blend step is that described raw material is mixed, and obtains raw material to be extruded; Described (2) extruding reaction and cooling step are that the raw material to be extruded with step (1) joins and carries out extruding reaction in extruder, obtain pressing material, then pressing material are cooled to room temperature or lower temperature; (3) described pulverising step is that the crushing material that step (2) squeezes out is become particle.
7. according to the preparation method of flavor of hot toppings claimed in claim 6, it is characterized in that, extruding reaction is being to carry out in extruder, and extruder is single screw squeezing expansion machine or twin-screw extruder, preferred twin (double) screw extruder.
8. according to the preparation method of the described flavor of hot toppings of claim 6 or 7, it is characterized in that 60 ℃-80 ℃ to the mixed zone of the front preheating extruders of extruding reaction, 90 ℃-140 ℃ of shear zones, 150 ℃-180 ℃ of melting zones, 70 ℃ of preferred mixed zones, 120 ℃ of shear zones, 160 ℃ of melting zones.
9. according to the preparation method of flavor of hot toppings claimed in claim 7, it is characterized in that, in extruding reaction, charging rate is 50-400 kg/hr, preferred 60-200 kilogram, and screw speed is 180-400 rev/min, preferred 200-300 rev/min.
Flavor of hot toppings claimed in claim 1 can be directly as the outer dusting of puffed leisure food and biscuit, or be applied to the condiment of condiment for instant noodles, ham sausage preparation, also can be applicable to family's flavoring.
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| CN105105074A (en) * | 2015-08-27 | 2015-12-02 | 湖南省汇湘轩生物科技有限公司 | Spicy compound-flavor pasty essence and preparation method thereof |
| CN107183608A (en) * | 2017-07-28 | 2017-09-22 | 祁东县吉祥食品有限公司 | A kind of instant day lily of Hunan taste |
| CN107198208A (en) * | 2017-07-28 | 2017-09-26 | 祁东县吉祥食品有限公司 | A kind of Xiang Weitiaoliaobao |
| CN107198209A (en) * | 2017-07-28 | 2017-09-26 | 祁东县吉祥食品有限公司 | A kind of instant sweet potato noodles of river taste |
| CN107223898A (en) * | 2017-07-28 | 2017-10-03 | 祁东县吉祥食品有限公司 | A kind of river taste Spicy Salted Duck |
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| JPWO2018101151A1 (en) * | 2016-12-02 | 2019-10-24 | 三菱商事ライフサイエンス株式会社 | Ribose-containing yeast seasoning |
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| CN111011819A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spicy meat balm and preparation method and use method thereof |
| CN112841595A (en) * | 2021-02-02 | 2021-05-28 | 安徽杨府锦调味食品股份有限公司 | Preparation method of spicy and hot fresh fragrant juice seasoning |
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| JP7045322B2 (en) | 2016-12-02 | 2022-03-31 | 三菱商事ライフサイエンス株式会社 | Ribose-containing yeast seasoning |
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| CN107223922A (en) * | 2017-07-28 | 2017-10-03 | 祁东县吉祥食品有限公司 | A kind of instant day lily of river taste |
| CN107232516A (en) * | 2017-07-28 | 2017-10-10 | 祁东县吉祥食品有限公司 | A kind of river taste roasted goose |
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| CN107373425A (en) * | 2017-07-28 | 2017-11-24 | 祁东县吉祥食品有限公司 | A kind of Hunan taste roasted goose |
| CN107198209A (en) * | 2017-07-28 | 2017-09-26 | 祁东县吉祥食品有限公司 | A kind of instant sweet potato noodles of river taste |
| CN107183608A (en) * | 2017-07-28 | 2017-09-22 | 祁东县吉祥食品有限公司 | A kind of instant day lily of Hunan taste |
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| CN111011819A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spicy meat balm and preparation method and use method thereof |
| CN112841595A (en) * | 2021-02-02 | 2021-05-28 | 安徽杨府锦调味食品股份有限公司 | Preparation method of spicy and hot fresh fragrant juice seasoning |
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