CN104161255B - 一种添加青稞无花果的混合天然香料及其制备方法 - Google Patents
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Abstract
本发明公开了一种添加青稞无花果的混合天然香料，其特征在于，由下列重量份的原料制备制成：甘草4-6、茴香2-3、海藻糖1-2、葡萄糖3-5、青稞7-9、无花果10-12、藿香2-3、玫瑰花2-4、桂花1-2、聚维酮K30？1-2、增香助剂0.02-0.04；本发明采用特殊工艺将各种原料的香味充分保留，制取的香料香味独特，留香持久，添加青稞、无花果、茴香、藿香等，具有一定的营养成分，添加增香助剂，进一步提升食品的香味，不仅能够促进食欲，而且具有很好的保健效果；本发明添加适量葡萄糖等，具有清甜口感，适合用作烘焙、饼干、肉制品等添加剂，保证了人们健康。
Description
技术领域
本发明涉及一种香料的制取方法，特别是一种添加青稞无花果的混合天然香料及其制备方法。
背景技术
食品添加剂是指用于改善食品品质、延长食品保存期、便于食品加工和增加食品营养成分的一类化学合成或天然物质。食品添加剂大大促进了食品工业的发展，并被誉为现代食品工业的灵魂，这主要是它给食品工业带来许多好处。但是如果是高分子有机物，在体内大量积累，会导致机体多种慢性疾病甚至癌症。
青稞具有丰富的营养价值和突出的医药保健作用。青稞含有多种有益人体健康的无机元素钙、磷、铁、铜、锌和微量元素硒等矿物元素。而且具有一定的药理特性，下气宽中、壮精益力、除湿发汗、止泻。
无花果具有独特的清香味，生津止渴，具有丰富的维生素以及保健作用，健胃清肠，消肿解毒。
本发明经过研究，决定用天然物质制取香料，用于食品中，不仅风味独特，营养丰富，还具有相当好的保健效果。
发明内容
本发明的目的是提供一种添加青稞无花果的混合天然香料及其制备方法。
为了实现本发明的目的，本发明通过以下方案实施：
一种添加青稞无花果的混合天然香料，由下列重量份的原料制成：甘草4-6、茴香2-3、海藻糖1-2、葡萄糖3-5、青稞7-9、无花果10-12、藿香2-3、玫瑰花2-4、桂花1-2、聚维酮K301-2、增香助剂0.02-0.04；
所述的增香助剂由以下重量份的原料制备而成：香叶2-3、香草4-6、柠檬草2-4、马鞭草1-2、甘草10-12、香兰叶3-5、玫瑰花5-7、桔子皮11-13、芹菜8-12；制备方法是首先将桔子皮、芹菜洗干净后在烘箱内50℃下恒温干燥2小时后，粉碎过50-100目筛，其余剩余成分洗净制成浆料后冻干后粉碎；然后将两种粉碎物料混合，润湿物料表面，通入高温蒸汽直接水蒸气蒸馏提取香料成分；最后经过冷却分离，得到所需的增香助剂。
本发明所述一种添加青稞无花果的混合天然香料，由以下具体步骤制成：
（1）将青稞、无花果、玫瑰花、桂花放入烘箱，在50-55℃下干燥2小时后磨成粉，过100-200目筛备用；
（2）将甘草、茴香、藿香用6-8倍量的水进行煎煮2-3小时，过滤，取滤液，浓缩、干燥、制取粉末；
（3）将步骤（1）粉末与步骤（2）粉末混合均匀，再加入除增香助剂、聚维酮K30之外的其余剩余成分；
（4）将聚维酮K30加入10-12倍量的温水中，充分搅拌，形成半透明凝胶状物后与步骤（3）混合物一同加入造粒机中造粒，烘干待用；
（5）将增香助剂均匀的喷雾在颗粒表面，再次烘干即得。
本发明的有益效果是：本发明采用特殊工艺将各种原料的香味充分保留，制取的香料香味独特，留香持久，添加青稞、无花果、茴香、藿香等，具有一定的营养成分，添加增香助剂，进一步提升食品的香味，不仅能够促进食欲，而且具有很好的保健效果；本发明添加适量葡萄糖等，具有清甜口感，适合用作烘焙、饼干、肉制品等添加剂，保证了人们健康。
具体实施方案
下面通过具体实例对本发明进行详细说明。
一种添加青稞无花果的混合天然香料，由下列重量份（公斤）的原料制成：甘草4、茴香2、海藻糖1、葡萄糖3、青稞7、无花果10、藿香2、玫瑰花2、桂花1、聚维酮K301、增香助剂0.02；
所述的增香助剂由以下重量份（公斤）的原料制备而成：香叶2、香草4、柠檬草2、马鞭草1、甘草10、香兰叶3、玫瑰花5、桔子皮11、芹菜8；制备方法是首先将桔子皮、芹菜洗干净后在烘箱内50℃下恒温干燥2小时后，粉碎过50-100目筛，其余剩余成分洗净制成浆料后冻干后粉碎；然后将两种粉碎物料混合，润湿物料表面，通入高温蒸汽直接水蒸气蒸馏提取香料成分；最后经过冷却分离，得到所需的增香助剂。
本发明所述一种添加青稞无花果的混合天然香料，由以下具体步骤制成：
（1）将青稞、无花果、玫瑰花、桂花放入烘箱，在50-55℃下干燥2小时后磨成粉，过100-200目筛备用；
（2）将甘草、茴香、藿香用6-8倍量的水进行煎煮2-3小时，过滤，取滤液，浓缩、干燥、制取粉末；
（3）将步骤（1）粉末与步骤（2）粉末混合均匀，再加入除增香助剂、聚维酮K30之外的其余剩余成分；
（4）将聚维酮K30加入10-12倍量的温水中，充分搅拌，形成半透明凝胶状物后与步骤（3）混合物一同加入造粒机中造粒，烘干待用；
（5）将增香助剂均匀的喷雾在颗粒表面，再次烘干即得。
将本发明制得的香料密封存放，2年后仍未变质且香味充足。
Claims (2)
1.一种添加青稞无花果的混合天然香料，其特征在于，由下列重量份的原料制成：甘草4-6、茴香2-3、海藻糖1-2、葡萄糖3-5、青稞7-9、无花果10-12、藿香2-3、玫瑰花2-4、桂花1-2、聚维酮K301-2、增香助剂0.02-0.04；所述的增香助剂由以下重量份的原料制备而成：香叶2-3、香草4-6、柠檬草2-4、马鞭草1-2、甘草10-12、香兰叶3-5、玫瑰花5-7、桔子皮11-13、芹菜8-12；所述的增香助剂的制备方法是首先将桔子皮、芹菜洗干净后在烘箱内50℃下恒温干燥2小时后，粉碎过50-100目筛，其余剩余成分洗净制成浆料后冻干后粉碎；然后将两种粉碎物料混合，润湿物料表面，通入高温蒸汽直接水蒸气蒸馏提取香料成分；最后经过冷却分离，得到所需的增香助剂。
2.根据权利要求1所述一种添加青稞无花果的混合天然香料，其特征在于，由以下具体步骤制成：
（1）将青稞、无花果、玫瑰花、桂花放入烘箱，在50-55℃下干燥2小时后磨成粉，过100-200目筛备用；
（2）将甘草、茴香、藿香用6-8倍量的水进行煎煮2-3小时，过滤，取滤液，浓缩、干燥、制取粉末；
（3）将步骤（1）粉末与步骤（2）粉末混合均匀，再加入除增香助剂、聚维酮K30之外的其余剩余成分；
（4）将聚维酮K30加入10-12倍量的温水中，充分搅拌，形成半透明凝胶状物后与步骤（3）混合物一同加入造粒机中造粒，烘干待用；
（5）将增香助剂均匀的喷雾在颗粒表面，再次烘干即得。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335502.XA CN104161255B (zh) | 2014-07-15 | 2014-07-15 | 一种添加青稞无花果的混合天然香料及其制备方法 |
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| CN201410335502.XA CN104161255B (zh) | 2014-07-15 | 2014-07-15 | 一种添加青稞无花果的混合天然香料及其制备方法 |
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| CN104161255A CN104161255A (zh) | 2014-11-26 |
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| CN102406126A (zh) * | 2011-11-23 | 2012-04-11 | 西藏自治区农牧科学院 | 一种红曲发酵青稞咀嚼片及其制备方法 |
| CN103404830A (zh) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | 一种火锅底料及其制备方法 |
| CN103504263A (zh) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | 一种新型风味辣椒粉及其制备方法 |
| CN103564391A (zh) * | 2013-09-26 | 2014-02-12 | 鲁杨 | 一种烧烤风味复合辣椒粉及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406126A (zh) * | 2011-11-23 | 2012-04-11 | 西藏自治区农牧科学院 | 一种红曲发酵青稞咀嚼片及其制备方法 |
| CN103404830A (zh) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | 一种火锅底料及其制备方法 |
| CN103504263A (zh) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | 一种新型风味辣椒粉及其制备方法 |
| CN103564391A (zh) * | 2013-09-26 | 2014-02-12 | 鲁杨 | 一种烧烤风味复合辣椒粉及其制备方法 |
Non-Patent Citations (1)
| Title |
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| 食用香料植物及其开发利用;高海生;《世界农业》;19930531;23-26 * |
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