CN104187525B - 一种富含钙铁离子的余甘子叶混合食品用香料及其制备方法 - Google Patents
一种富含钙铁离子的余甘子叶混合食品用香料及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种富含钙铁离子的余甘子叶混合食品用香料，其特征在于，由下列重量份的原料制备制成：余甘子叶9-11、广藿香1-2、菊花5-6、金银花2-3、山药4-6、乳酸钙1-2、乳酸亚铁0.5-0.8、绿豆皮2-3、丁香1-2、聚乙烯吡咯烷酮1-2、增香助剂0.02-0.04；本发明通过特殊工艺，提取丁香、山药、绿豆皮、余甘子叶、藿香等植物的有效成分，香气持久、清新，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；本发明混合添加物的制备过程安全无污染，添加乳酸钙、乳酸亚铁，补充了香料营养单一的缺点，对人体有益，可以广泛应用于饼干、饮料、酱制品、面食调料等中。
Description
技术领域
本发明涉及一种香料的制取方法，特别是一种富含钙铁离子的余甘子叶混合食品用香料及其制备方法。
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。
余甘子具有超强抗氧化力，维生素含量更是苹果160倍、柑橘的100倍，果实富含丰富的丙种维生素，供食用，可生津止渴，润肺化痰，治咳嗽、喉痛，解河豚鱼中毒等。初食味酸涩，良久乃甘，故名“余甘子”。树根和叶供药用，能解热清毒，治皮炎、湿疹、风湿痛等。
本发明采用多种植物提取出混合香料，添加乳酸钙、乳酸亚铁等元素，增加了香料的营养，香味自然，还具有一定的保健功效。
发明内容
本发明的目的是提供一种富含钙铁离子的余甘子叶混合食品用香料及其制备方法。
为了实现本发明的目的，本发明通过以下方案实施：
一种富含钙铁离子的余甘子叶混合食品用香料，由下列重量份的原料制成：余甘子叶9-11、广藿香1-2、菊花5-6、金银花2-3、山药4-6、乳酸钙1-2、乳酸亚铁0.5-0.8、绿豆皮2-3、丁香1-2、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。
本发明所述一种富含钙铁离子的余甘子叶混合食品用香料，由以下具体步骤制成：
（1）将丁香在50-55℃下干燥2小时后磨成粉，山药、绿豆皮炒熟后磨成粉，混合均匀，过100-200目筛备用；
（2）将余甘子叶、广藿香、菊花、金银花用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：本发明通过特殊工艺，提取丁香、山药、绿豆皮、余甘子叶、藿香等植物的有效成分，香气持久、清新，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；本发明混合添加物的制备过程安全无污染，添加乳酸钙、乳酸亚铁，补充了香料营养单一的缺点，对人体有益，可以广泛应用于饼干、饮料、酱制品、面食调料等中。
具体实施方案
下面通过具体实例对本发明进行详细说明。
一种富含钙铁离子的余甘子叶混合食品用香料，由下列重量份（公斤）的原料制成：余甘子叶9、广藿香1、菊花5、金银花2、山药4、乳酸钙1、乳酸亚铁0.5、绿豆皮2、丁香1、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。
本发明所述一种富含钙铁离子的余甘子叶混合食品用香料，由以下具体步骤制成：
（1）将丁香在50-55℃下干燥2小时后磨成粉，山药、绿豆皮炒熟后磨成粉，混合均匀，过100-200目筛备用；
（2）将余甘子叶、广藿香、菊花、金银花用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)
1.一种富含钙铁离子的余甘子叶混合食品用香料，其特征在于，由下列重量份的原料制成：余甘子叶9-11、广藿香1-2、菊花5-6、金银花2-3、山药4-6、乳酸钙1-2、乳酸亚铁0.5-0.8、绿豆皮2-3、丁香1-2、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；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所述一种富含钙铁离子的余甘子叶混合食品用香料，其特征在于，由以下具体步骤制成：
（1）将丁香在50-55℃下干燥2小时后磨成粉，山药、绿豆皮炒熟后磨成粉，混合均匀，过100-200目筛备用；
（2）将余甘子叶、广藿香、菊花、金银花用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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