CN104187532B - 一种食品用菊花丁香混合香料及其制备方法 - Google Patents
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Abstract
本发明公开了一种食品用菊花丁香混合香料，其特征在于，由下列重量份的原料制备制成：杭白菊8-10、丁香3-4、芭蕉叶2-3、鬼针草1-2、咖啡豆2-3、绿原酸0.5-0.8、栀子2-3、柏树叶1-2、椰浆3-4、羧甲基纤维素钠1-2、增香助剂0.02-0.04；本发明把天然香料植物经合理配伍，通过特殊工艺制成食品添加剂，丁香的独特芳香混合咖啡的醇香，香味独特，口感舒适，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，保证了人们饮食健康；本发明工艺简单，成本较低，保存时间长，混合添加物的制备过程安全无污染，是一种理想的食品添加剂，适合饮料、茶点、烘焙等。
Description
技术领域
本发明涉及一种香料的制取方法，特别是一种食品用菊花丁香混合香料及其制备方法。
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。
丁香可提制芳香油，亦为蜜源植物，具有温中、暖肾、降逆的功效。因其具有独特的芳香，本发明就想在香料中加入丁香成分。
杭白菊又称甘菊，是我国传统的栽培药用植物，是浙江省八大名药材“浙八味”之一，也是菊花茶中最好的一个品种。经现代医药理证明：其具有止痢、消炎、明目、降压、降脂、强身的作用。可用于治疗湿热黄疸、胃痛食少、水肿尿少等症。以菊汤沐浴，有去痒爽身、护肤美容的功能。
本发明配方合理，从不同的植物中提取天然香料，制成的食品添加剂，不仅口感独特、营养丰富，而且具有良好的养伤保健作用。
发明内容
本发明的目的是提供一种食品用菊花丁香混合香料及其制备方法。
为了实现本发明的目的，本发明通过以下方案实施：
一种食品用菊花丁香混合香料，由下列重量份的原料制备制成：杭白菊8-10、丁香3-4、芭蕉叶2-3、鬼针草1-2、咖啡豆2-3、绿原酸0.5-0.8、栀子2-3、柏树叶1-2、椰浆3-4、羧甲基纤维素钠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。
本发明所述一种食品用菊花丁香混合香料，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，咖啡豆、栀子炒熟后磨成粉，混合均匀，过100-200目筛备用；
（2）将杭白菊、芭蕉叶、鬼针草、柏树叶用6-8倍量的水进行煎煮2-3小时，过滤，取滤液，与椰浆混合，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、羧甲基纤维素钠之外的其余剩余成分；
（4）将羧甲基纤维素钠加入10-12倍量的温水中，充分搅拌，形成透明溶液后与步骤（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：本发明把天然香料植物经合理配伍，通过特殊工艺制成食品添加剂，丁香的的独特芳香混合咖啡的醇香，香味独特，口感舒适，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，保证了人们饮食健康；本发明工艺简单，成本较低，保存时间长，混合添加物的制备过程安全无污染，是一种理想的食品添加剂，适合饮料、茶点、烘焙等。
具体实施方案
下面通过具体实例对本发明进行详细说明。
一种食品用菊花丁香混合香料，由下列重量份（公斤）的原料制备制成：杭白菊8、丁香3、芭蕉叶2、鬼针草1、咖啡豆2、绿原酸0.5、栀子2、柏树叶1、椰浆3、羧甲基纤维素钠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。
本发明所述一种食品用菊花丁香混合香料，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，咖啡豆、栀子炒熟后磨成粉，混合均匀，过100-200目筛备用；
（2）将杭白菊、芭蕉叶、鬼针草、柏树叶用6-8倍量的水进行煎煮2-3小时，过滤，取滤液，与椰浆混合，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、羧甲基纤维素钠之外的其余剩余成分；
（4）将羧甲基纤维素钠加入10-12倍量的温水中，充分搅拌，形成透明溶液后与步骤（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 (1)
1.一种食品用菊花丁香混合香料，其特征在于，由下列重量份的原料制备制成：杭白菊8-10、丁香3-4、芭蕉叶2-3、鬼针草1-2、咖啡豆2-3、绿原酸0.5-0.8、栀子2-3、柏树叶1-2、椰浆3-4、羧甲基纤维素钠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；
所述一种食品用菊花丁香混合香料，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，咖啡豆、栀子炒熟后磨成粉，混合均匀，过100-200目筛备用；
（2）将杭白菊、芭蕉叶、鬼针草、柏树叶用6-8倍量的水进行煎煮2-3小时，过滤，取滤液，与椰浆混合，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、羧甲基纤维素钠之外的其余剩余成分；
（4）将羧甲基纤维素钠加入10-12倍量的温水中，充分搅拌，形成透明溶液后与步骤（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 |
|---|---|---|---|
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| CN1103266A (zh) * | 1993-12-03 | 1995-06-07 | 程孝 | 药膳调料及其制作方法 |
| CN1340313A (zh) * | 2000-08-30 | 2002-03-20 | 周建洪 | 人参百宝鸡的配方及制作工艺 |
| CN101444244A (zh) * | 2008-09-25 | 2009-06-03 | 成钢 | 一种香体健身的微量元素益寿香茶(饮料) |
| CN103169116A (zh) * | 2013-04-02 | 2013-06-26 | 邓成凯 | 一种水果植物香料食用花组合搭配的饮料 |
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| CN1103266A (zh) * | 1993-12-03 | 1995-06-07 | 程孝 | 药膳调料及其制作方法 |
| CN1340313A (zh) * | 2000-08-30 | 2002-03-20 | 周建洪 | 人参百宝鸡的配方及制作工艺 |
| CN101444244A (zh) * | 2008-09-25 | 2009-06-03 | 成钢 | 一种香体健身的微量元素益寿香茶(饮料) |
| CN103169116A (zh) * | 2013-04-02 | 2013-06-26 | 邓成凯 | 一种水果植物香料食用花组合搭配的饮料 |
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