CN103907881A - 一种天然食品香料及其制备方法 - Google Patents
一种天然食品香料及其制备方法 Download PDFInfo
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- CN103907881A CN103907881A CN201210592554.6A CN201210592554A CN103907881A CN 103907881 A CN103907881 A CN 103907881A CN 201210592554 A CN201210592554 A CN 201210592554A CN 103907881 A CN103907881 A CN 103907881A
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- parts
- flavor
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- food flavor
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 19
- 235000019634 flavors Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 235000013305 food Nutrition 0.000 title abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 240000004510 Agastache rugosa Species 0.000 abstract description 3
- 244000018436 Coriandrum sativum Species 0.000 abstract description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 241000220317 Rosa Species 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 2
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 description 3
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
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
- 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明提供一种天然食品香料及其制备方法,其特征在于:包括如下组分:玫瑰花3-5份,薄荷1-1.5份,藿香1-2份,芫荽1-2份,将上述组分与20-30份纯净水混合,使用匀浆仪打碎60-90秒;与3倍体积95%食用乙醇混合,充分搅拌30min;静置1-2h;吸取上层液体,加热至60-80℃,直到酒精挥发完全,即得膏状天然食品香料。本发明的有益效果是:通过该种方法提取的食品香料,纯天然,无任何外在的添加物质,在冷藏情况下可以储存半年以上;成分中的薄荷有防腐作用,玫瑰花增添了甜蜜的香气,藿香和芫荽的香味使得该香料更丰满。该香料健康、自然,适合长期使用。
Description
技术领域
本发明涉及一种香料,尤其涉及一种天然食品香料。
背景技术
在食品安全日益受到重视的今天,人们愈来愈重视食物中的添加剂问题,现在的很多食品,不论是腌渍类、冷藏类、奶、肠、饮料等,都会有食品香精这一添加类目,但是这类香精都是化学合成品,而且很多是芳香族含苯环类成分,长期食用,对人体危害很大,还容易诱发癌症。
发明内容
本发明的目的是提供一种纯天然的、健康、香味纯正的天然食品香料。
为实现上述的发明目的,本发明的技术方案如下:
一种天然食品香料,其特征在于:包括如下组分:
将上述组分与20-30份纯净水混合,使用匀浆仪打碎60-90秒;与3倍体积95%食用乙醇混合,充分搅拌30min;静置1-2h;吸取上层液体,加热至60-80℃,直到酒精挥发完全,即得膏状天然食品香料。
本发明的有益效果是:通过该种方法提取的食品香料,纯天然,无任何外在的添加物质,在冷藏情况下可以储存半年以上;成分中的薄荷有防腐作用,玫瑰花增添了甜蜜的香气,藿香和芫荽的香味使得该香料更丰满。该香料健康、自然,适合长期使用。
具体实施方式
以下对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例1
一种天然食品香料,其特征在于:包括如下组分:
将上述组分与30kg份纯净水混合,使用匀浆仪打碎90秒;
与3倍体积95%食用乙醇混合,充分搅拌30min;
静置2h;
吸取上层液体,加热至60-80℃,直到酒精挥发完全,即得膏状天然食品香料。
以上所述仅为本发明的较佳实施例,并不用于限制本发明,凡在本发明的精神和原则之内,所做的任何修改和等同替换,均应包含在本发明的保护范围之内。
Claims (2)
1.一种天然食品香料,其特征在于:包括如下组分:
2.根据权利要求1所述的一种天然食品香料的制备方法,其特征在于:包括如下步骤:
1)将上述组分与20-30份纯净水混合,使用匀浆仪打碎60-90秒;
2)与3倍体积95%食用乙醇混合,充分搅拌30min;
3)静置1-2h;
4)吸取上层液体,加热至60-80℃,直到酒精挥发完全,即得膏状天然食品香料。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104232435A (zh) * | 2014-08-20 | 2014-12-24 | 赤峰红格尔生物科技有限公司 | 一种玫瑰花酒的制备方法 |
CN105795430A (zh) * | 2016-03-30 | 2016-07-27 | 吉林工商学院 | 一种藿香调味品的制备方法 |
CN108112949A (zh) * | 2017-12-06 | 2018-06-05 | 成都新柯力化工科技有限公司 | 一种天然食品香料的制备方法 |
CN111295100A (zh) * | 2017-10-31 | 2020-06-16 | 奇华顿股份有限公司 | 与有机香料化合物相关的改进 |
-
2012
- 2012-12-29 CN CN201210592554.6A patent/CN103907881A/zh active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104232435A (zh) * | 2014-08-20 | 2014-12-24 | 赤峰红格尔生物科技有限公司 | 一种玫瑰花酒的制备方法 |
CN104232435B (zh) * | 2014-08-20 | 2016-05-25 | 赤峰红格尔生物科技有限公司 | 一种玫瑰花酒的制备方法 |
CN105795430A (zh) * | 2016-03-30 | 2016-07-27 | 吉林工商学院 | 一种藿香调味品的制备方法 |
CN105795430B (zh) * | 2016-03-30 | 2018-10-30 | 吉林工商学院 | 一种藿香调味品的制备方法 |
CN111295100A (zh) * | 2017-10-31 | 2020-06-16 | 奇华顿股份有限公司 | 与有机香料化合物相关的改进 |
CN108112949A (zh) * | 2017-12-06 | 2018-06-05 | 成都新柯力化工科技有限公司 | 一种天然食品香料的制备方法 |
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Application publication date: 20140709 |