CN1032485A

CN1032485A - Preparation for flavouring juice

Info

Publication number: CN1032485A
Application number: CN87106889A
Authority: CN
Inventors: 孙守连; 战荣江; 姜召坤; 陆连清
Original assignee: Individual
Current assignee: Individual
Priority date: 1987-10-11
Filing date: 1987-10-11
Publication date: 1989-04-26

Abstract

The present invention obtains seasoning Normal juice with vegetalitas seasoning raw material through batching, medium solution leaching, separating medium.Can also further concentrate and become the dope baste.When containing heterogeneity in the raw material mixing formula, can obtain the different baste of local flavor.The present invention is used to produce the baste of taste of differing from one another.

Description

Preparation for flavouring juice

Preparation for flavouring juice belongs to seasoning class.

China is a culinary art world-famous big country.The style of its food dish is sampled peculiar various, and various flavouring have played important function.Vegetable raw material occupies very big composition in the flavouring.As ginger, green onion, garlic, Chinese prickly ash, pepper, cassia bark, fennel seeds, anise, cloves, cardamom, cangue, wrinkled giant hyssop, Chinese toon, mustard, or the like.They or separately, or compatibility constitutes the flavouring of various local flavors mutually.It is existing processing method that their compatibilities are worn into the powder face, as spiced flour, pepper powder, cangue powder, 13 perfume (or spice) or the like.Because the effective seasoning composition in most seasoning raw materials is water insoluble or is slightly soluble in water, therefore thisly planarly need the boiling of long period can be flavoursome in use, but still have most having to remain in the face slag than composition; Further method is that to utilize major part in the seasoning raw material to have than composition be the principle that is dissolved in edible oil, or itself retortablely goes out the character of essential oil and make oily flavouring.Flavoring products such as for example spiced Chinese prickly ash oil, chili oil.This oily flavouring has than seasoning component content height, taste is strong, use specific surface system flavouring is convenient.But because edible oil price height, and people have and reduce the tendency of taking in fat and not too welcome.

The present invention proposes a kind of method for making of improving flavouring, and it promptly can extract the whole effective ingredients in the raw material fully, and is simultaneously fat-free again outstanding.Here it is replaces edible oil with the solution that contains ethanol, and the flavouring composition in the raw material is leached out.Then ethanol is separated and remaining baste.Can more this baste be concentrated, obtain the strong concentrated baste of taste at last.

But principle of the present invention is the effective ingredient of the overwhelming majority's seasoning in the vegetalitas seasoning raw material can not only be dissolved in edible oil, and can be dissolved in the ethanol liquid.Green pepper octanol, chavicol, the citral in the Jiang Xinsu in the ginger, zingiberol, Chinese prickly ash, the pepper for example, cinnaldehydrum in the cassia bark, eugenol in the cloves, chavicol in the wrinkled giant hyssop, anethole in the large and small fennel, estragole, the d-Bomeol in the cardamom ... all can be dissolved in ethanolic solution Deng distinguish the flavor of fragrant alcohol aldehyde and olein etc. of the suffering that is had in the seasoning raw material.Therefore, can be effectively wherein seasoning spermin extracted fully and form leaching liquid as the leaching medium with ethanol.Ethanol in the leaching liquid can therefrom be separated to reclaim and reuse with the method that adds thermal distillation.Remaining seasoning juice can be as goods, can also heating evaporation or the method acquisition of freeze concentration contain the very high concentrated baste of seasoning composition, again its sub-bottle packaging is just become manufactured goods at last.

Leaching can be adopted the method for soak at room temperature.Raw material after will washing earlier prepares by a certain percentage, drops in the ethanolic solution container and soaks.Production cycle is longer like this.Another kind method is to adopt the leaching of sealing leaching equipment, as shown in drawings.It is by cold doubtful device 1, and leaching can 2, evaporator 3, steam heater 4, ethanol are deposited jar 5 and valve and pipeline and constituted.Closed circulation leaching method efficient height is with short production cycle like this.

Concentrate and can carry out with the method for heating evaporation, hot fragrant composition can lose much but the part in the flavouring is volatilized, and makes local flavor relatively poor.Freeze concentration method carries out at low temperatures, so volatilization loss is few.Its method is that baste is freezing.Before the solution eutectic point, part moisture is the form of ice separates out, thereby the concentration of solution is improved.Freezing temperature is low more, and the ice of generation is just many more, and the concentration of solution is just high more, till eutectic point.

Example 1, the weight batching of ginger flavor Chinese prickly ash extract: ginger 20%; Fennel seeds 10%; Chinese prickly ash 70%.Clean and put into vat, build with 40% medicinal alcohol submergence and obturage.Take out after 12 days and filter the raw material slag, juice is packed into reclaim ethanol in the distiller.Remaining baste concentrates at 30～40 ℃ of heating vacuum vaporations.The bottling of cooling back.

Example 2, spiced bright peppery extract weight batching: chilli 15%; Chinese prickly ash 45%; Fennel seeds 20%; Cassia bark 10%; Cloves 5%; Wrinkled giant hyssop 5%.Pack in the extractor 2, ethanolic solution is filled in first water flushing then.Start cold doubtful device 1 and steam heater 4, control cooling water temperature and evaporator 3 liquid levels.After 72 hours, cooled ethanol put back to deposit in jars 5.Stop heating, seasoning juice is emitted the refrigerator middling speed of packing into after the cooling is cold to be concentrated.Extract bottling after concentrating.

Material combination in this law is the key that obtains different flavor quality characteristic.As follows according to existing experimental result example:

1, adds curried 10～50% compositions in the batching, just can obtain the dense baste of curried flavor; 2, add Songjiang 5～30% in the batching; Or horse hair pine branch 5～20% compositions, then can obtain to have the baste of pine nut fragrance; 3, add lophatherum gracile 5～30% compositions in the batching, then can obtain to have the baste of bamboo fragrance clearly; 4, adding is big by 2～10% in the batching, rhizoma nardostachyos 5～15%, structure rafter 5～10%, the baste that can obtain whets the appetite shakes and eat; 5, add thin severely 2～10% in the batching, cloves 3～15% compositions can obtain to have the baste of refrigerant style; 6, add Chinese toon 5～50% compositions in the batching, then can obtain the baste of special Chun Xiangweidao again; 7, add carrot 5～20% in the batching, ginger 3～15%, date 2～8%, and leave a spot of ethanol composition, then can obtain to go the fish raw meat to remove the baste of sheep smell of mutton.8, can also adopt single raw material of planting to produce single Normal juice.As: ginger juice, curried juice, pepper juice, Chinese prickley ash extract or the like.

The present invention compared with the prior art, extract with ethanol have the effective ingredient height, taste is strong, can produce series flavor and change big product, easy to use, consumption is few, the advantage that price is low.

Claims

1, the preparation for flavouring juice that is used to produce edible flavouring is to mix by prescription with the vegetable raw material that contains fragrant hot composition, through fragmentation washing, medium leaching, separating medium, juice concentrate, technology such as bottling forms, it is characterized in that with ethanolic solution as the leaching medium.

2, the feature of preparation for flavouring juice as claimed in claim 1 is that medium extracts with sealing heat cycles equipment and carries out, and its equipment is by condenser 1, and leaching can 2, evaporator 3, heater 4, ethanol deposit jars 5 and valve, pipeline composition.

3, the feature of preparation for flavouring juice as claimed in claim 1 is to contain a kind of fragrant suffering plant in the composition of raw materials.

4, the feature of preparation for flavouring juice as claimed in claim 1 is the component that contains the Chinese prickly ash fennel seeds in the composition of raw materials.

5, the feature of preparation for flavouring juice as claimed in claim 1 is the component that contains ginger or capsicum in the composition of raw materials.

6, the feature of preparation for flavouring juice as claimed in claim 1 is to contain leaf of bamboo component in the composition of raw materials.

7, the feature of preparation for flavouring juice as claimed in claim 1 is to contain peppermint, cloves component in the composition of raw materials.

8, the feature of preparation for flavouring juice as claimed in claim 1 is to contain Chinese toon peppermint cloves component in the composition of raw materials.

9, the feature of preparation for flavouring juice as claimed in claim 1 is the component that contains carrot, ginger, date in the composition of raw materials.