CN104256478A - 一种容易保存的坚果风味天然香料及其制备方法 - Google Patents
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Abstract
本发明公开了一种容易保存的坚果风味天然香料，其特征在于，由下列重量份的原料制备制成：芝麻10-13、核桃4-6、木耳3-5、奶粉0.5-1、鲜三七叶3-5、芒果叶1-2、柠檬草2-3、熟杏仁0.8-1.2、微晶纤维素1-2、增香助剂0.02-0.04；本发明添加芝麻、核桃、以及柠檬草、三七叶等，不仅香气独特，而具有良好的保健效果，添加增香助剂，进一步提升食品的香味，不仅能够促进食欲，而且增强了保健效果；本发明全部用天然香料，可充分发挥每种香料的香味，均未选用有机溶剂，保证了食品安全，而且容易保存，留香时间长，适合制作面食、焙烤、调料等使用。
Description
技术领域
本发明涉及一种香料的制取方法，特别是一种容易保存的坚果风味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。
芝麻、核桃是一直以来备受人们青睐，不仅具有醇香的口感，而且具有补肝益肾、抗衰老、强身健体的功效。三七叶具有活血化瘀、消肿止痛的功效。柠檬草具有一定的抗菌效果，还有健胃、利尿、防止贫血及滋润皮肤，健脾健胃，祛除胃肠胀气、疼痛，帮助消化。
将上述天然成分提取天然香料，不仅香味怡人，而且具有良好的保健作用。
发明内容
本发明的目的是提供一种容易保存的坚果风味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：
一种容易保存的坚果风味天然香料，由下列重量份的原料制备制成：芝麻10-13、核桃4-6、木耳3-5、奶粉0.5-1、鲜三七叶3-5、芒果叶1-2、柠檬草2-3、熟杏仁0.8-1.2、微晶纤维素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。
本发明所述一种容易保存的坚果风味天然香料，由以下具体步骤制成：
（1）将芝麻、核桃、木耳放入烘箱，在50-55℃下干燥2小时后磨成粉，过100-200目筛备用；
（2）将鲜三七叶、芒果叶、柠檬草用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）将熟杏仁研磨成粉末，与将步骤（1） 粉末与步骤（2）粉末，混合均匀，再加入除增香助剂、微晶纤维素之外的其余剩余成分；
（4）将微晶纤维素加入10-12倍量的温水中，充分搅拌，待均匀分散于水中后与步骤（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：本发明添加芝麻、核桃、以及柠檬草、三七叶等，不仅香气独特，而具有良好的保健效果，添加增香助剂，进一步提升食品的香味，不仅能够促进食欲，而且增强了保健效果；本发明全部用天然香料，可充分发挥每种香料的香味，均未选用有机溶剂，保证了食品安全，而且容易保存，留香时间长，适合制作面食、焙烤、调料等使用。
具体实施方案
下面通过具体实例对本发明进行详细说明。
一种容易保存的坚果风味天然香料，由下列重量份（公斤）的原料制备制成：芝麻10、核桃4、木耳3、奶粉0.5、鲜三七叶3、芒果叶1、柠檬草2、熟杏仁0.8、微晶纤维素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。
本发明所述一种容易保存的坚果风味天然香料，由以下具体步骤制成：
（1）将芝麻、核桃、木耳放入烘箱，在50-55℃下干燥2小时后磨成粉，过100-200目筛备用；
（2）将鲜三七叶、芒果叶、柠檬草用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）将熟杏仁研磨成粉末，与将步骤（1） 粉末与步骤（2）粉末，混合均匀，再加入除增香助剂、微晶纤维素之外的其余剩余成分；
（4）将微晶纤维素加入10-12倍量的温水中，充分搅拌，待均匀分散于水中后与步骤（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)
1.一种容易保存的坚果风味天然香料，其特征在于，由下列重量份的原料制备制成：芝麻10-13、核桃4-6、木耳3-5、奶粉0.5-1、鲜三七叶3-5、芒果叶1-2、柠檬草2-3、熟杏仁0.8-1.2、微晶纤维素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所述一种容易保存的坚果风味天然香料，其特征在于，由以下具体步骤制成：
（1）将芝麻、核桃、木耳放入烘箱，在50-55℃下干燥2小时后磨成粉，过100-200目筛备用；
（2）将鲜三七叶、芒果叶、柠檬草用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）将熟杏仁研磨成粉末，与将步骤（1） 粉末与步骤（2）粉末，混合均匀，再加入除增香助剂、微晶纤维素之外的其余剩余成分；
（4）将微晶纤维素加入10-12倍量的温水中，充分搅拌，待均匀分散于水中后与步骤（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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| CN107518362A (zh) * | 2017-09-04 | 2017-12-29 | 桐城市牯牛背农业开发有限公司 | 一种水芹味开心果及其制作方法 |
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| ES2178553B1 (es) * | 2000-06-30 | 2004-08-01 | Hilario Guillen Oliver | Un condimento para pollos y carnes en general. |
| CN103053987A (zh) * | 2012-12-12 | 2013-04-24 | 余国芳 | 一种南瓜风味颗粒调味料 |
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| ES2178553B1 (es) * | 2000-06-30 | 2004-08-01 | Hilario Guillen Oliver | Un condimento para pollos y carnes en general. |
| CN103053987A (zh) * | 2012-12-12 | 2013-04-24 | 余国芳 | 一种南瓜风味颗粒调味料 |
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|---|---|---|---|---|
| CN107518362A (zh) * | 2017-09-04 | 2017-12-29 | 桐城市牯牛背农业开发有限公司 | 一种水芹味开心果及其制作方法 |
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