CN104473118A - Seasoning and preparing method thereof - Google Patents
Seasoning and preparing method thereof Download PDFInfo
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- CN104473118A CN104473118A CN201510010229.8A CN201510010229A CN104473118A CN 104473118 A CN104473118 A CN 104473118A CN 201510010229 A CN201510010229 A CN 201510010229A CN 104473118 A CN104473118 A CN 104473118A
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Abstract
The invention relates to the technical field of food, and discloses a seasoning and a preparing method thereof. The preparing method comprises the steps that water is added in pig bone and pork, the spice is stewed, and a pork concentrated solution is obtained through filtering and concentrating; water and a compound enzyme are added in the vegetable for enzymolysis, and a vegetable extracting solution is obtained through a colloid mill and concentration after enzymolysis; the pork concentrated solution and the vegetable extracting solution are mixed and processed into powder through the microcapsule embedding technology, and the seasoning is obtained. According to the seasoning, the pork concentrated solution obtained through stewing of the specific spice and the vegetable extracting solution extracted through compound enzymolysis serve as main raw materials, the novel compound seasoning with the abundant taste is obtained through the microcapsule embedding method, the rich pork flavor and the vegetable delicate flavor are highlighted better on the freshness improving basis, and the seasoning is superior to the similar seasoning sold in the current market.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of flavouring and preparation method thereof.
Background technology
Flavoring, also claims seasoning matter, refers to and is used to add the food composition being used for improving taste in other foods on a small quantity.From source, most directly or indirectly from plant, minority is animal component or synthetic ingredient (such as monosodium glutamate).The taste point added from flavoring has acid, sweet, bitter, peppery, salty, fresh, numb.The fragrance added there are fragrant and sweet, Xin Xiang, minty note, fruital etc.Divide from technological means, mostly be natural flavouring (such as salt, soya-bean oil, sugar, anise) ancient times, the multiplex purpose compound flavour enhancer material of compatriots (monosodium glutamate, chickens' extract, chicken powder), mostly is the pure natural flavoring extracted by high-tech abroad now.
Although the flavorings such as existing chicken powder, chickens' extract also can adopt animal meat or vegetables to be raw material, but, the meat odor type local flavor that this raw material brings or vegetable flavor relatively dull, do not possess the mouthfeel of the fragrant and vegetables delicate flavour of unique compound meat, fully cannot present the local flavor of strong, fresh perfume (or spice).Along with the lifting day by day of living standard, people pursue all the more more abundant, the unique food of taste flavor, and the flavoring such as chickens' extract, chicken powder instantly temporarily cannot meet the growing demand of people.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of flavouring and preparation method thereof, make described flavouring realize the perfect adaptation of vegetable flavor and pig flesh flavor, carry fresh while reach unique compound taste flavor, by the degree of recognition higher than like product instantly.
For realizing above goal of the invention, the invention provides following technical scheme:
A preparation method for flavouring, comprising:
Pig bone and pork are added water, spice stewes and boil, after filtration, concentrated obtain meat flavour concentrate; Vegetables are added water and complex enzyme zymohydrolysis, crosses colloid mill after enzymolysis, concentrated obtain vegetables extract;
Mixing meat flavour concentrate and vegetables extract, make powder by microcapsule embedded technology, obtain described flavouring;
Wherein, described complex enzyme is cellulase and pectase; Described spice comprises ginger, large fennel, little fennel, nutmeg, pepper, cloves, spiceleaf.
For the defect that the flavoring meat flavour mouthfeel such as existing chickens' extract, chicken powder is dull and not enough, the present invention is through the further investigation to each Seasoning Ingredients local flavor, and the creationary various ingredients that utilizes prepares the fragrant and vegetables delicate flavour of strong meat, compound flavoring that mouthfeel is soft.
Wherein, as preferably, described vegetables are celery, leek, carrot or Chinese cabbage.
As preferably, the mass ratio of described pig bone, pork, water and spice is 0.5:1:1.2:0.02.
As preferably, the mass ratio of described vegetables, water and complex enzyme is 1:0.5:0.002.
As preferably, in described spice, the mass percentage of each component is ginger 72%, large fennel 10%, little fennel 5%, nutmeg 4%, pepper 1.5%, cloves 0.5%, spiceleaf 7%.
As preferably, the mass ratio of described complex enzyme cellulase and pectase is 2:1.
As preferably, described cellulose enzyme activity is 300,000 u/g.
As preferably, described pectase enzyme work is 200,000 u/g.
As preferably, described stewing is boiled as thermophilic digestion at pressure 0.1Mpa, temperature 120 DEG C 3 hours.
As preferably, described enzymolysis is at 55 DEG C, enzymolysis 3 hours under pH4.5 environment.
The present invention carries out last process in microcapsule embedded mode in preparation process, it can improve the stability of product, prevent the mutual interference between various component, effectively can reduce the reaction of active material environmental factor (as light, oxygen, water) to external world simultaneously; Control the release of core, flavouring is discharged lastingly; Make the physiological activator in flavouring incorporate food, play the physiologically active of each component better, promote the taste flavor of food.As preferably, describedly microcapsule embeddedly to embed with spray drying process with embedding substance such as gelatin, dextrin, converted starch, natural plant gum, vegetables extract is made powder.The product water dissolubility that dusts is strong, easy to use, applied range, simultaneously flavor-stable, is convenient to store transport.
Meanwhile, in preparation process, preparation method of the present invention changes the way that existing enzymolysis vegetables only adopt cellulase, coordinates pectase to carry out complex enzyme hydrolysis, reaches the abundant extraction of flavor substance.
In addition, the present invention also provides a kind of flavouring prepared by preparation method of the present invention.By fresh contrast of flavouring of the present invention and the happy vegetables of commercially available Mrs, seasoning is carried out respectively in pork vegetable dumpling farcing, pork leek dumpling farcing, pork carrot dumpling farcing and Jiaozi Stuffed with Pork and Chinese Cabbage filling, under the prerequisite that addition is identical, flavouring of the present invention significantly can promote the voluptuousness of the filling heart, freshness and vegetable flavor, by the degree of recognition higher than 90%, and the happy vegetables of Mrs is fresh in having clear improvement in freshness, meat flavour sense and vegetable flavor promote not obvious, mouthfeel is dull, by the degree of recognition only about 80%.
From above technical scheme, flavouring of the present invention with the vegetables extract stewing the meat flavour concentrate that boils through specific spice and extract through complex enzyme hydrolysis for primary raw material, the purpose compound flavour enhancer of novel rich in taste is prepared in microcapsule embedded mode, carrying on fresh basis the fragrant and vegetables delicate flavour of more outstanding strong meat, be better than instantly commercially available similar flavouring.
Detailed description of the invention
The invention discloses a kind of flavouring and preparation method thereof, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Product of the present invention and preparation method are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
Just a kind of flavouring provided by the present invention and preparation method thereof is described further below.
Embodiment 1: prepare flavouring of the present invention
The preparation of meat flavour juice: selected pig bone and pork, add quantitative purifying waste water and spice, the mass ratio of pig bone, pork, water and spice is 0.5:1:1.2:0.02, thermophilic digestion 3 hours at pressure 0.1Mpa, temperature 120 DEG C, after filtration, Vacuum Concentration obtains the meat flavour concentrate of high concentration.Wherein, in spice, ginger 72%, large fennel 10%, little fennel 5%, nutmeg 4%, pepper 1.5%, cloves 0.5%, spiceleaf 7%, be mass percent.
The preparation of celery extract: selected fresh celery is raw material, after cleaning, chopping, add water and carry out complex enzyme hydrolysis, the mass ratio of celery, water and complex enzyme is 1:0.5:0.002, hydrolysis temperature 55 DEG C, pH4.5, enzymolysis time 3 hours, complex enzyme is cellulase (300,000 u/g) and pectase (200,000 u/g), and mass ratio is 2:1.Enzymolysis terminates rear colloid mill excessively, then carries out the celery extract that Vacuum Concentration obtains high concentration.The high concentration meat flavour concentrate of above-mentioned preparation and celery extract fitted together and carries out seasoning, with dextrin be that embedded material carries out embedding, homogeneous, be spray dried to powder.Spray-dired EAT is 190 DEG C, leaving air temp 95 DEG C.
Embodiment 2: prepare flavouring of the present invention
The preparation of meat flavour juice: selected pig bone and pork, add quantitative purifying waste water and spice, the mass ratio of pig bone, pork, water and spice is 0.5:1:1.2:0.02, thermophilic digestion 3 hours at pressure 0.1Mpa, temperature 120 DEG C, after filtration, Vacuum Concentration obtains the meat flavour concentrate of high concentration.Wherein, in spice, ginger 72%, large fennel 10%, little fennel 5%, nutmeg 4%, pepper 1.5%, cloves 0.5%, spiceleaf 7%, be mass percent.
The preparation of leek extract: selected fresh leek is raw material, after cleaning, chopping, add water and carry out complex enzyme hydrolysis, the mass ratio of leek, water and complex enzyme is 1:0.5:0.002, hydrolysis temperature 55 DEG C, pH4.5, enzymolysis time 3 hours, complex enzyme is cellulase (300,000 u/g) and pectase (200,000 u/g), and mass ratio is 2:1.Enzymolysis terminates rear colloid mill excessively, then carries out the leek extract that Vacuum Concentration obtains high concentration.The high concentration meat flavour concentrate of above-mentioned preparation and leek extract fitted together and carries out seasoning, with dextrin be that embedded material carries out embedding, homogeneous, be spray dried to powder.Spray-dired EAT is 190 DEG C, leaving air temp 95 DEG C.
Embodiment 3: prepare flavouring of the present invention
The preparation of meat flavour juice: selected pig bone and pork, add quantitative purifying waste water and spice, the mass ratio of pig bone, pork, water and spice is 0.5:1:1.2:0.02, thermophilic digestion 3 hours at pressure 0.1Mpa, temperature 120 DEG C, after filtration, Vacuum Concentration obtains the meat flavour concentrate of high concentration.Wherein, in spice, ginger 72%, large fennel 10%, little fennel 5%, nutmeg 4%, pepper 1.5%, cloves 0.5%, spiceleaf 7%, be mass percent.
The preparation of carrot extractive juice: selected fresh carrot is raw material, after cleaning, chopping, add water and carry out complex enzyme hydrolysis, the mass ratio of carrot, water and complex enzyme is 1:0.5:0.002, hydrolysis temperature 55 DEG C, pH4.5, enzymolysis time 3 hours, complex enzyme is cellulase (300,000 u/g) and pectase (200,000 u/g), and mass ratio is 2:1.Enzymolysis terminates rear colloid mill excessively, then carries out the carrot extractive juice that Vacuum Concentration obtains high concentration.The high concentration meat flavour concentrate of above-mentioned preparation and carrot extractive juice fitted together and carries out seasoning, with dextrin be that embedded material carries out embedding, homogeneous, be spray dried to powder.Spray-dired EAT is 190 DEG C, leaving air temp 95 DEG C.
Embodiment 4: prepare flavouring of the present invention
The preparation of meat flavour juice: selected pig bone and pork, add quantitative purifying waste water and spice, the mass ratio of pig bone, pork, water and spice is 0.5:1:1.2:0.02, thermophilic digestion 3 hours at pressure 0.1Mpa, temperature 120 DEG C, after filtration, Vacuum Concentration obtains the meat flavour concentrate of high concentration.Wherein, in spice, ginger 72%, large fennel 10%, little fennel 5%, nutmeg 4%, pepper 1.5%, cloves 0.5%, spiceleaf 7%, be mass percent.
The preparation of Chinese cabbage extract: selected fresh Chinese cabbage is raw material, after cleaning, chopping, add water and carry out complex enzyme hydrolysis, the mass ratio of Chinese cabbage, water and complex enzyme is 1:0.5:0.002, hydrolysis temperature 55 DEG C, pH4.5, enzymolysis time 3 hours, complex enzyme is cellulase (300,000 u/g) and pectase (200,000 u/g), and mass ratio is 2:1.Enzymolysis terminates rear colloid mill excessively, then carries out the Chinese cabbage extract that Vacuum Concentration obtains high concentration.The high concentration meat flavour concentrate of above-mentioned preparation and Chinese cabbage extract fitted together and carries out seasoning, with dextrin be that embedded material carries out embedding, homogeneous, be spray dried to powder.Spray-dired EAT is 190 DEG C, leaving air temp 95 DEG C.
Embodiment 5: mouthfeel contrast test
Random investigation 200 people, carries out scoring evaluation to the mouthfeel of embodiment 1-4 flavouring: extremely like being 5 points, like being 4 points, be generally 3 points, do not like being 2 points, very do not like being 1 point respectively.Statistics be 98% people like or extremely like the mouthfeel of block flavoring.
Wherein, 95% likes or extremely likes the taste flavor of flavouring of the present invention.The respondent liked or extremely like unanimously approves that flavoring of the present invention has strong, fresh perfume (or spice), unique meat Flavor and the fresh perfume (or spice) of exclusive vegetables, and rich in taste is soft.
Simultaneously, by embodiment of the present invention 1-4 flavouring, the fresh of happy vegetables contrasts with Mrs respectively, correspondence carries out seasoning in Jiaozi Stuffed with Pork and Celery filling, pork carrot dumpling farcing, pork leek dumpling farcing and Jiaozi Stuffed with Pork and Chinese Cabbage filling respectively, addition is identical, equally random investigation 200 people, judge adopting the fresh boiled dumpling of flavouring of the present invention and vegetables respectively.Result shows, and has strong, fresh perfume (or spice), unique meat Flavor and the fresh perfume (or spice) of exclusive vegetables by the boiled dumpling after relish of the present invention, and soft, the fresh fragrance of rich in taste is beautiful, by degree of recognition all more than 90%; And adopt the boiled dumpling of the fresh seasoning of the happy vegetables of Mrs to be relatively short of meat flavour, dull, fresh fragrant not enough, the moderate taste of mouthfeel, by degree of recognition about 80%.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a preparation method for flavouring, is characterized in that, comprising:
Pig bone and pork are added water, spice stewes and boil, after filtration, concentrated obtain meat flavour concentrate; Vegetables are added water and complex enzyme zymohydrolysis, crosses colloid mill after enzymolysis, concentrated obtain vegetables extract;
Mixing meat flavour concentrate and vegetables extract, make powder by microcapsule embedded technology, obtain described flavouring;
Wherein, described complex enzyme is cellulase and pectase; Described spice comprises ginger, large fennel, little fennel, nutmeg, pepper, cloves, spiceleaf.
2. preparation method according to claim 1, it is characterized in that, described vegetables are celery, leek, carrot or Chinese cabbage.
3. preparation method according to claim 1, it is characterized in that, the mass ratio of described pig bone, pork, water and spice is 0.5:1:1.2:0.02.
4. preparation method according to claim 1, is characterized in that, the mass ratio of described vegetables, water and complex enzyme is 1:0.5:0.002.
5. preparation method according to claim 1, is characterized in that, in described spice, the mass percentage of each component is ginger 72%, large fennel 10%, little fennel 5%, nutmeg 4%, pepper 1.5%, cloves 0.5%, spiceleaf 7%.
6. preparation method according to claim 1, it is characterized in that, the mass ratio of described complex enzyme cellulase and pectase is 2:1.
7. preparation method according to claim 1, it is characterized in that, described cellulose enzyme activity is 300,000 u/g.
8. preparation method according to claim 1, it is characterized in that, described pectase enzyme work is 200,000 u/g.
9. preparation method according to claim 1, is characterized in that, described enzymolysis is at 55 DEG C, enzymolysis 2 hours under pH4.5 environment.
10. the flavouring that described in claim 1-9 any one prepared by preparation method.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562376A (en) * | 2016-10-31 | 2017-04-19 | 山东鸿兴源食品有限公司 | Microcapsule chicken essence seasoning and preparation method thereof |
| CN111296813A (en) * | 2020-02-21 | 2020-06-19 | 韩山师范学院 | Chaoshan marinade spray-dried microcapsule and preparation method thereof |
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| US6106875A (en) * | 1997-10-08 | 2000-08-22 | Givaudan Roure (International) Sa | Method of encapsulating flavors and fragrances by controlled water transport into microcapsules |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562376A (en) * | 2016-10-31 | 2017-04-19 | 山东鸿兴源食品有限公司 | Microcapsule chicken essence seasoning and preparation method thereof |
| CN111296813A (en) * | 2020-02-21 | 2020-06-19 | 韩山师范学院 | Chaoshan marinade spray-dried microcapsule and preparation method thereof |
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| Publication number | Publication date |
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| CN104473118B (en) | 2016-08-24 |
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