CN104207069B - 一种食品用柚香香兰叶混合保健香料及其制备方法 - Google Patents
一种食品用柚香香兰叶混合保健香料及其制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种食品用柚香香兰叶混合保健香料，其特征在于，由下列重量份的原料制备制成：莱菔子2-3、山楂2-4、荷叶5-7、杏仁13-15、山梨酸钾0.7-1、荔枝核2-3、苹果皮3-5、柚子皮8-11、香兰叶2-3、预胶化淀粉1-2、增香助剂0.02-0.04；本发明添加山楂、莱菔子、苹果皮等具有健胃、消食积的作用，将柚子皮、香兰叶等混合，香气清新，而且添加增香助剂，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；本发明原料资源丰富，工艺简单，成本较低，用于而在蛋糕、面包、饼干中，不仅味美，而且保证了人们的饮食健康，提高了产品的经济效益。
Description
技术领域
本发明涉及一种香料的制取方法，特别是一种食品用柚香香兰叶混合保健香料及其制备方法。
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。
柚子果实鲜食甘酸可口，沁人心脾，令人赞不绝口；其果皮、柚花皆可入药，有“天然水果罐头”之称。其中柚子皮具有食用、驱除异味、防蚊虫等功效。柚子皮煮水治小儿肺炎、冻疮、食积不化、支气管炎等。
香兰叶是东南亚常用的香料之一，可以打成汁液添加在甜点内，也可将新鲜的香兰叶用于炖煮或用来包裹食物油炸，添加在白饭中一起煮，煮好的饭会有股特殊香味，相当诱人，新鲜的香兰叶汁还可以用来替食物染色。在中国，香兰口味也已慢慢被当地人接受，甚至爱上它的独特芳香了。
发明内容
本发明的目的是提供一种食品用柚香香兰叶混合保健香料及其制备方法。为了实现本发明的目的，本发明通过以下方案实施：
一种食品用柚香香兰叶混合保健香料，由下列重量份的原料制成：莱菔子2-3、山楂2-4、荷叶5-7、杏仁13-15、山梨酸钾0.7-1、荔枝核2-3、苹果皮3-5、柚子皮8-11、香兰叶2-3、预胶化淀粉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柚香香兰叶混合保健香料，由以下具体步骤制成：
(1)将山楂、苹果皮、柚子皮在50-55℃下干燥2小时后磨成粉，杏仁炒熟后磨成粉，混合均匀，过100-200目筛备用；
(2)将莱菔子、荔枝核、香兰叶用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、预胶化淀粉之外的其余剩余成分；
(4)将预胶化淀粉加入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：本发明添加山楂、莱菔子、苹果皮等具有健胃、消食积的作用，将柚子皮、香兰叶等混合，香气清新，而且添加增香助剂，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；本发明原料资源丰富，工艺简单，成本较低，用于而在蛋糕、面包、饼干中，不仅味美，而且保证了人们的饮食健康，提高了产品的经济效益。
具体实施方案
下面通过具体实例对本发明进行详细说明。
一种食品用柚香香兰叶混合保健香料，由下列重量份(公斤)的原料制成：莱菔子2、山楂2、荷叶5、杏仁13、山梨酸钾0.7、荔枝核2、苹果皮3、柚子皮8、香兰叶2、预胶化淀粉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柚香香兰叶混合保健香料，由以下具体步骤制成：
(1)将山楂、苹果皮、柚子皮在50-55℃下干燥2小时后磨成粉，杏仁炒熟后磨成粉，混合均匀，过100-200目筛备用；
(2)将莱菔子、荔枝核、香兰叶用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、预胶化淀粉之外的其余剩余成分；
(4)将预胶化淀粉加入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)
1.一种食品用柚香香兰叶混合保健香料，其特征在于，由下列重量份的原料制成：莱菔子2-3、山楂2-4、荷叶5-7、杏仁13-15、山梨酸钾0.7-1、荔枝核2-3、苹果皮3-5、柚子皮8-11、香兰叶2-3、预胶化淀粉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所述一种食品用柚香香兰叶混合保健香料，其特征在于，由以下具体步骤制成：
（1）将山楂、苹果皮、柚子皮在50-55℃下干燥2小时后磨成粉，杏仁炒熟后磨成粉，混合均匀，过100-200目筛备用；
（2）将莱菔子、荔枝核、香兰叶用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、预胶化淀粉之外的其余剩余成分；
（4）将预胶化淀粉加入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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