CN104161257A - 一种抗氧保香的凤梨沙棘乌龙天然香料及其制备方法 - Google Patents
一种抗氧保香的凤梨沙棘乌龙天然香料及其制备方法 Download PDFInfo
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Classifications
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
本发明公开了一种抗氧保香的凤梨沙棘乌龙天然香料,其特征在于,由下列重量份的原料制备制成:凤梨9-11、花椒果皮2-4、芹菜5-7、沙棘果3-5、板蓝根3-4、乌龙茶茶梗3-5、异抗坏血酸钠0.5-0.7、青蒿3-4、聚乙烯吡咯烷酮1-2、增香助剂0.02-0.04;本发明采用特殊工艺将凤梨的清香与乌龙茶的醇香相结合,配合具有麻感的花椒皮,保持了原果实特有的香气,通过添加增香助剂,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;本发明添加异抗坏血酸钠具有抗氧化的作用,留香持久,而且原料充足,工艺简单,适合面食、饼干、方便食品、调味品等。
Description
技术领域
本发明涉及一种香料的制取方法,特别是一种抗氧保香的凤梨沙棘乌龙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。
D-异抗坏血酸钠为食品行业中重要的抗氧保鲜剂,可保持食品的色泽,自然风味,延长保质期,且无任何毒副作用,在食品行业中,主要用于肉制品,水果,蔬菜,罐头,果酱,啤酒,汽水,果茶,果汁,葡萄酒等。
沙棘为药食同源植物。沙棘的根、茎、叶、花、果,特别是沙棘果实含有丰富的营养物质和生物活性物质,可以广泛应用于食品、医药、轻工、航天、农牧鱼业等国民经济的许多领域。沙棘果实入药具有止咳化痰、健胃消食、活血散瘀之功效。现代医学研究,沙棘可降低胆固醇,缓解心绞痛发作,还有防治冠状动脉粥样硬化性心脏病的作用。
乌龙茶中含有机化学成分达四百五十多种,无机矿物元素达四十多种。茶叶中的有机化学成分和无机矿物元素含有许多营养成分和药效成分。有机化学成分主要有:茶多酚类、植物碱、蛋白质、氨基酸、维生素、果胶素、有机酸、脂多糖、糖类、酶类、色素等。而铁观音所含的有机化学成分,如茶多酚、儿茶素、多种氨基酸等含量,明显高于其他茶类。无机矿物元素主要有:钾、钙、镁、钴、铁、锰、铝、钠、锌、铜、氮、磷、氟、等。铁观音所含的无机矿物元素,如锰、铁、氟、钾、钠等均高于其他茶类。
发明内容
本发明的目的是提供一种抗氧保香的凤梨沙棘乌龙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:
一种抗氧保香的凤梨沙棘乌龙天然香料,由下列重量份的原料制备制成:凤梨9-11、花椒果皮2-4、芹菜5-7、沙棘果3-5、板蓝根3-4、乌龙茶茶梗3-5、异抗坏血酸钠0.5-0.7、青蒿3-4、聚乙烯吡咯烷酮1-2、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。
本发明所述一种抗氧保香的凤梨沙棘乌龙天然香料,由以下具体步骤制成:
(1)将凤梨、芹菜、沙棘果在50-55℃下干燥2小时后磨成粉,混合均匀,过100-200目筛备用;
(2)将花椒果皮、板蓝根、乌龙茶茶梗、青蒿用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、聚乙烯吡咯烷酮之外的其余剩余成分;
(4)将聚乙烯吡咯烷酮加入10-12倍量的温水中,充分搅拌,形成凝胶状物后与步骤(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凤梨的清香与乌龙茶的醇香相结合,配合具有麻感的花椒皮,保持了原果实特有的香气,通过添加增香助剂,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;本发明添加异抗坏血酸钠具有抗氧化的作用,留香持久,而且原料充足,工艺简单,适合面食、饼干、方便食品、调味品等。
具体实施方案
下面通过具体实例对本发明进行详细说明。
一种抗氧保香的凤梨沙棘乌龙天然香料,由下列重量份(公斤)的原料制备制成:凤梨9、花椒果皮2、芹菜5、沙棘果3、板蓝根3、乌龙茶茶梗3、异抗坏血酸钠0.5、青蒿3、聚乙烯吡咯烷酮1、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。
本发明所述一种抗氧保香的凤梨沙棘乌龙天然香料,由以下具体步骤制成:
(1)将凤梨、芹菜、沙棘果在50-55℃下干燥2小时后磨成粉,混合均匀,过100-200目筛备用;
(2)将花椒果皮、板蓝根、乌龙茶茶梗、青蒿用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、聚乙烯吡咯烷酮之外的其余剩余成分;
(4)将聚乙烯吡咯烷酮加入10-12倍量的温水中,充分搅拌,形成凝胶状物后与步骤(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)
1.一种抗氧保香的凤梨沙棘乌龙天然香料,其特征在于,由下列重量份的原料制备制成:凤梨9-11、花椒果皮2-4、芹菜5-7、沙棘果3-5、板蓝根3-4、乌龙茶茶梗3-5、异抗坏血酸钠0.5-0.7、青蒿3-4、聚乙烯吡咯烷酮1-2、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。
2.根据权利要求1所述一种抗氧保香的凤梨沙棘乌龙天然香料,其特征在于,由以下具体步骤制成:
(1)将凤梨、芹菜、沙棘果在50-55℃下干燥2小时后磨成粉,混合均匀,过100-200目筛备用;
(2)将花椒果皮、板蓝根、乌龙茶茶梗、青蒿用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、聚乙烯吡咯烷酮之外的其余剩余成分;
(4)将聚乙烯吡咯烷酮加入10-12倍量的温水中,充分搅拌,形成凝胶状物后与步骤(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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