CN103734657A - Preparation method of natural aromatic condiment - Google Patents
Preparation method of natural aromatic condiment Download PDFInfo
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- CN103734657A CN103734657A CN201310696248.1A CN201310696248A CN103734657A CN 103734657 A CN103734657 A CN 103734657A CN 201310696248 A CN201310696248 A CN 201310696248A CN 103734657 A CN103734657 A CN 103734657A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of condiments and in particular relates to a preparation method of a natural aromatic condiment. The preparation method comprises the following steps: uniformly mixing a compound nutrition extract, a compound spice and other raw materials needed by preparing a natural aromatic health preserving perfume to obtain a mixed material; and then adding water with a proper amount, and carrying out granulation according to the conventional seasoner granulation process to obtain the natural aromatic condiment. The natural aromatic condiment is unique in the fragrance and is rich in nutrition. According to the natural aromatic condiment disclosed by the invention, bamboo fungi have the special fresh and fragrant tastes of fungi; and butterflybush flowers, Chinese wolfberry and the like are extracted with the bamboo fungi together in a compounding way, and an extract, konjac flour, roseleaf powder, lotus powder and the like enable the natural aromatic condiment to both have special nutritional components and have unique fresh and fragrant characteristics, so that the nature, the nutrition and the health are integrated into daily cooking of people.
Description
Technical field
The invention belongs to the technical field of flavoring, specifically a kind of preparation method of natural aromatic flavouring.
Background technology
Along with the raising of people's living standard, to the new demand of quality of life, health care is become common practise.According to World Health Organization's update, there is the adult of 70 ﹪ in the whole world in sub-health state, and this health product that improves body inferior health for having provides huge operating space.
That flavoring industry has is fast-growth, output is large, wide in variety, sell the features 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, has 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 makes Condiment Market develop rapidly.
The many nutrition of existing flavoring is single, and local flavor is single, cannot meet 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.Health chickens' extract seldom only has AD calcium chickens' extract.
Yeast extract (claims again yeast extraction, English name is Yeastextract), for the ease of memory, according to international usage, being abbreviated as YE.YE (yeast extract) and being according to the regulation of Pharmacopoea Chinensis adopts food yeast take rich in protein as raw material, adopt self-dissolving, enzymolysis, separation, the modern biological new and high technology such as concentrated, refining forming after protein in yeast cells, nucleic acid etc. are degraded, 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, tool has been widely used.Also be the primary raw material in ideal biological culture medium raw material and 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 invention is to overcome the shortcoming that prior art exists, a kind of preparation method of natural aromatic flavouring be provided, process easy, fragrance uniqueness, and nutritious.
For reaching this object, the present invention adopts following processing method:
Natural aromatic health spices preparation method, comprises the following steps:
(1) take butterflybush flower 3-4 weight portion, gynostemma pentaphylla 5-6 weight portion, Radix Angelicae Sinensis 4-5 weight portion, sweet osmanthus 2-3 weight portion, der Bockdorn 1-2 weight portion, dry pawpaw 3-4 weight portion, purslane 3-4 weight portion, dictyophora phalloidea 3-5 part, purple perilla 5-6 weight portion mixes, and adds above-mentioned raw materials gross weight 6-7 water doubly, decoct, remove slag, after by after concentrated filtrate, dry, obtain compound nutritional extract standby;
(2) take rosemary, Xue MingRosma rinus officinalis powder 6-7 weight portion, star aniseed powder 3-4 weight portion, ground nutmeg 5-6 weight portion, tsaoko powder 1-2, dried orange peel powder 3-4 weight portion, pepper powder 3-4 weight portion, cinnamomi cortex pulveratus 6-7 weight portion, zanthoxylum powder 6-7 weight portion, green onion powder 5-6 weight portion, mushroom powder 3-4 weight portion, dictyophora phalloidea powder 5-6 weight portion mix, and obtain composite aromatic condiment standby;
(3) after roseleaf is dried, pulverize, cross 150-170 mesh sieve, obtain roseleaf powder standby;
(4) mix by weight compound nutritional extract, composite aromatic condiment and all the other prepare natural aromatic health spices needed raw material, obtain mixed material;
Described natural aromatic health spices is made by the raw material of following weight parts: the pure powder 5-6 of chicken, pure chicken fat 5-6, monosodium glutamate 50-60, salt 35-40, I+G1-5, white granulated sugar 4-5, yeast extract 4-5, cornstarch 4-5, maltodextrin 5-6, dried scallop powder 0.5-0.6, protein hydrolysate powder 0.6-0.7, rice bran oil 0.5-0.6, composite aromatic condiment 6-7, hazelnut powder 0.5-0.6, sweet potato powder 0.6-0.7, sealwort powder 0.3-0.4, konjaku flour 0.4-0.5, roseleaf powder 4-5, lotus pollen 0.5-0.6, compound nutritional extract 5-6;
(5) add suitable quantity of water, according to conventional flavoring prilling, carry out granulation, obtain.
Further, the decoction described in step (1) for to decoct 5-6 hour at 120-130 ℃.
The flavouring that the present invention makes by above preparation method has following characteristics:
1, fragrance uniqueness of the present invention, nutritious, wherein dictyophora phalloidea has the special fresh fragrant taste of mushroom, butterflybush flower, der Bockdorn etc. and the compound extraction of dictyophora phalloidea, make the present invention have special dietary composition concurrently together with konjaku flour, roseleaf powder, lotus pollen etc., there is unique fresh fragrant feature, natural, nutrition, health are dissolved in people's daily culinary art and are gone.
2, rosemary natural anti-oxidant is also eaten in protection food, and digestion, absorption, participate in body metabolism, shows good health care.
3, rosemary, Xue MingRosma rinus officinalis can be anti-oxidant, delay senility; Can eliminate the too much free radical of generation in human body, the structure of Cell protection film, reducing human aging.
4, rosemary, Xue MingRosma rinus officinalis can reduce cholesterol, suppresses atherosclerotic; Effective ingredient in Rosmarinus officinalis extract produces important effect to organic fat metabolism, has the effect that in obvious inhibition blood plasma and liver, cholesterol level rises.
5, rosemary, Xue MingRosma rinus officinalis has Weight-reducing and lipid-lowering effect; Rosmarinus officinalis extract, by antioxidation activity, can stimulate and accelerate the fat metabolism of human body, 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, 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 for health drink, oral liquid etc.
7, fat-soluble rosemary, Xue MingRosma rinus officinalis product is mainly 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
Below in conjunction with embodiment, the present invention is further described in detail, but be not limitation of the invention.
Natural aromatic health spices preparation method, comprises the following steps:
(1) take butterflybush flower 3 weight portions, gynostemma pentaphylla 6 weight portions, Radix Angelicae Sinensis 5 weight portions, sweet osmanthus 2 weight portions, der Bockdorn 2 weight portions, dry pawpaw 3 weight portions, purslane 3 weight portions, 5 parts of dictyophora phalloidea, purple perilla 5 weight portions mix, and add the water of 7 times of above-mentioned raw materials gross weights, decoct, remove slag, after by after concentrated filtrate, dry, obtain compound nutritional extract standby;
(2) take rosemary, Xue MingRosma rinus officinalis powder 6 weight portions, star aniseed powder 3 weight portions, ground nutmeg 6 weight portions, tsaoko powder 2, dried orange peel powder 3 weight portions, pepper powder 4 weight portions, cinnamomi cortex pulveratus 7 weight portions, zanthoxylum powder 6 weight portions, green onion powder 6 weight portions, mushroom powder 4 weight portions, dictyophora phalloidea powder 5 weight portions mix, and obtain composite aromatic condiment standby;
(3) after roseleaf is dried, pulverize, cross 150 mesh sieves, obtain roseleaf powder standby;
(4) mix by weight compound nutritional extract, composite aromatic condiment and all the other prepare natural aromatic health spices needed raw material, obtain mixed material;
Described natural aromatic health spices is made by the raw material of following weight parts: the pure powder 5-6 of chicken, pure chicken fat 6, monosodium glutamate 50, salt 35, I+G5, white granulated sugar 5, yeast extract 4, cornstarch 4, maltodextrin 6, dried scallop powder 0.6, protein hydrolysate powder 0.6, rice bran oil 0.6, composite aromatic condiment 6, hazelnut powder 0.6, sweet potato powder 0.7, sealwort powder 0.4, konjaku flour 0.5, roseleaf powder 5, lotus pollen 0.6, compound nutritional extract 6;
(5) add suitable quantity of water, according to conventional flavoring prilling, carry out granulation, obtain.
Further, the decoction described in step (1) for to decoct 5 hours at 120 ℃.
The flavouring that the present invention makes by above preparation method has following characteristics:
1, fragrance uniqueness of the present invention, nutritious, wherein dictyophora phalloidea has the special fresh fragrant taste of mushroom, butterflybush flower, der Bockdorn etc. and the compound extraction of dictyophora phalloidea, make the present invention have special dietary composition concurrently together with konjaku flour, roseleaf powder, lotus pollen etc., there is unique fresh fragrant feature, natural, nutrition, health are dissolved in people's daily culinary art and are gone.
2, rosemary natural anti-oxidant is also eaten in protection food, and digestion, absorption, participate in body metabolism, shows good health care.
3, rosemary, Xue MingRosma rinus officinalis can be anti-oxidant, delay senility; Can eliminate the too much free radical of generation in human body, the structure of Cell protection film, reducing human aging.
4, rosemary, Xue MingRosma rinus officinalis can reduce cholesterol, suppresses atherosclerotic; Effective ingredient in Rosmarinus officinalis extract produces important effect to organic fat metabolism, has the effect that in obvious inhibition blood plasma and liver, cholesterol level rises.
5, rosemary, Xue MingRosma rinus officinalis has Weight-reducing and lipid-lowering effect; Rosmarinus officinalis extract, by antioxidation activity, can stimulate and accelerate the fat metabolism of human body, 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, 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 for health drink, oral liquid etc.
7, fat-soluble rosemary, Xue MingRosma rinus officinalis product is mainly applicable to the anti-oxidant of fat-soluble composition.Be mainly used in the fields such as flavouring, health products, meat products.
Know-why of the present invention has below been described in conjunction with specific embodiments.These are described is in order to explain principle of the present invention, and can not be interpreted as by any way limiting the scope of the invention.Based on explanation herein, those skilled in the art does not need to pay performing creative labour can associate other specific embodiment of the present invention, within these modes all will fall into protection scope of the present invention.
Claims (2)
1. natural aromatic health spices preparation method, is characterized in that:
Comprise the following steps:
(1) take butterflybush flower 3-4 weight portion, gynostemma pentaphylla 5-6 weight portion, Radix Angelicae Sinensis 4-5 weight portion, sweet osmanthus 2-3 weight portion, der Bockdorn 1-2 weight portion, dry pawpaw 3-4 weight portion, purslane 3-4 weight portion, dictyophora phalloidea 3-5 part, purple perilla 5-6 weight portion mixes, and adds above-mentioned raw materials gross weight 6-7 water doubly, decoct, remove slag, after by after concentrated filtrate, dry, obtain compound nutritional extract standby;
(2) take rosemary, Xue MingRosma rinus officinalis powder 6-7 weight portion, star aniseed powder 3-4 weight portion, ground nutmeg 5-6 weight portion, tsaoko powder 1-2, dried orange peel powder 3-4 weight portion, pepper powder 3-4 weight portion, cinnamomi cortex pulveratus 6-7 weight portion, zanthoxylum powder 6-7 weight portion, green onion powder 5-6 weight portion, mushroom powder 3-4 weight portion, dictyophora phalloidea powder 5-6 weight portion mix, and obtain composite aromatic condiment standby;
(3) after roseleaf is dried, pulverize, cross 150-170 mesh sieve, obtain roseleaf powder standby;
(4) mix by weight compound nutritional extract, composite aromatic condiment and all the other prepare natural aromatic health spices needed raw material, obtain mixed material;
Described natural aromatic health spices is made by the raw material of following weight parts: the pure powder 5-6 of chicken, pure chicken fat 5-6, monosodium glutamate 50-60, salt 35-40, I+G1-5, white granulated sugar 4-5, yeast extract 4-5, cornstarch 4-5, maltodextrin 5-6, dried scallop powder 0.5-0.6, protein hydrolysate powder 0.6-0.7, rice bran oil 0.5-0.6, composite aromatic condiment 6-7, hazelnut powder 0.5-0.6, sweet potato powder 0.6-0.7, sealwort powder 0.3-0.4, konjaku flour 0.4-0.5, roseleaf powder 4-5, lotus pollen 0.5-0.6, compound nutritional extract 5-6;
(5) add suitable quantity of water, according to conventional flavoring prilling, carry out granulation, obtain.
2. natural aromatic health spices preparation method according to claim 1, is characterized in that: the decoction described in step (1) for to decoct 5-6 hour at 120-130 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310696248.1A CN103734657A (en) | 2013-12-18 | 2013-12-18 | Preparation method of natural aromatic condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310696248.1A CN103734657A (en) | 2013-12-18 | 2013-12-18 | Preparation method of natural aromatic condiment |
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| CN103734657A true CN103734657A (en) | 2014-04-23 |
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| CN105249393A (en) * | 2015-10-13 | 2016-01-20 | 界首市霸味食品有限公司 | Special seasoning formula for dumplings and production process of special seasoning formula |
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| CN103070381A (en) * | 2013-01-04 | 2013-05-01 | 郎溪县家家乐调味品有限公司 | Preparative technique for novel naturally-aromatic health-preservation spice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105249393A (en) * | 2015-10-13 | 2016-01-20 | 界首市霸味食品有限公司 | Special seasoning formula for dumplings and production process of special seasoning formula |
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Application publication date: 20140423 |