CN104473118B - A kind of flavoring agent and preparation method thereof - Google Patents
A kind of flavoring agent and preparation method thereof Download PDFInfo
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- CN104473118B CN104473118B CN201510010229.8A CN201510010229A CN104473118B CN 104473118 B CN104473118 B CN 104473118B CN 201510010229 A CN201510010229 A CN 201510010229A CN 104473118 B CN104473118 B CN 104473118B
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Abstract
The present invention relates to food technology field, disclose a kind of flavoring agent and preparation method thereof.Os Sus domestica and Carnis Sus domestica are added water by preparation method of the present invention, spice is stewed and boiled, through filtering, being concentrated to give meat flavour concentrated solution；Vegetable is added water and complex enzyme zymohydrolysis, cross colloid mill after enzymolysis, be concentrated to give vegetable extracting solution；Mixing meat flavour concentrated solution and vegetable extracting solution, make powder body by microcapsule embedded technology, it is thus achieved that described flavoring agent.Flavoring agent of the present invention with through specific spice stew the meat flavour concentrated solution boiled and through complex enzyme hydrolysis extract vegetable extracting solution as primary raw material, the purpose compound flavour enhancer of novel rich in taste is prepared in the way of microcapsule embedded, carry fresh on the basis of highlight that strong meat is fragrant and vegetable delicate flavour more simultaneously, be better than the most commercially available similar flavoring agent.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of flavoring agent and preparation method thereof.
Background technology
Flavouring agent, also referred to as condiment, refer to be used to add on a small quantity in other foods for improving the food of taste
Product composition.From source, most directly or indirectly from plant, minority is animal component or synthesizes into
Divide (such as monosodium glutamate).Acid, sweet, bitter, peppery, salty, fresh point is had from the taste that flavouring agent is added,
Fiber crops.Fragrant and sweet, Xin Xiang, minty note, fruital etc. are had on the fragrance added.Divide from technological means, ancient times
It mostly is natural flavouring (such as salt, Oleum Glycines, sugar, anise), compatriots' multiplex purpose compound flavour enhancer material now
(monosodium glutamate, chicken essence, chicken powder), mostly abroad is the pure natural flavouring agent extracted by high-tech.
Although the flavouring agents such as existing chicken powder, chicken essence also can use animal meat or vegetable to be raw material, but,
Meat odor type local flavor or vegetable flavor that this raw material is brought are the most dull, do not possess unique compound meat fragrant
Mouthfeel with vegetable delicate flavour, it is impossible to fully present the local flavor of perfume (or spice) strong, fresh.Along with living standard day by day
Promoting, people pursue all the more the food that taste flavor is more abundant, unique, and chicken essence instantly, chicken powder
The demand that people are growing temporarily cannot be met Deng flavouring agent.
Summary of the invention
In view of this, it is an object of the invention to provide a kind of flavoring agent and preparation method thereof so that described
Flavoring agent realizes the perfect adaptation of vegetable flavor and pig flesh flavor, carry fresh while reach unique compound mouth
Sense local flavor, by the degree of recognition higher than like product instantly.
For realizing above goal of the invention, the present invention provides following technical scheme:
A kind of preparation method of flavoring agent, including:
Os Sus domestica and Carnis Sus domestica are added water, spice is stewed and is boiled, through filtering, being concentrated to give meat flavour concentrated solution；By vegetables
Dish adds water and complex enzyme zymohydrolysis, crosses colloid mill, is concentrated to give vegetable extracting solution after enzymolysis；
Mixing meat flavour concentrated solution and vegetable extracting solution, make powder body by microcapsule embedded technology, it is thus achieved that institute
State flavoring agent；
Wherein, described compound enzyme is cellulase and pectase；Described spice include Rhizoma Zingiberis Recens, Fructus Anisi Stellati,
Fructus Foeniculi, Semen Myristicae, Fructus Piperis, Flos Caryophylli, Herba Pelargonii Graveolentis.
For the defect that the flavouring agent meat flavour mouthfeels such as existing chicken essence, chicken powder are dull and not enough, the present invention passes through
Further investigation to each Seasoning Ingredients local flavor, the creative various ingredients that utilizes prepares strong meat perfume and vegetables
The compound flavouring agent that dish delicate flavour, mouthfeel are soft.
Wherein, as preferably, described vegetable is Herba Apii graveolentis, Folium Allii tuberosi, Radix Dauci Sativae or Chinese cabbage.
As preferably, the mass ratio of described Os Sus domestica, Carnis Sus domestica, water and spice is 0.5:1:1.2:0.02.
As preferably, the mass ratio of described vegetable, water and compound enzyme is 1:0.5:0.002.
As preferably, in described spice the weight/mass percentage composition of each component be Rhizoma Zingiberis Recens 72%, Fructus Anisi Stellati 10%,
Fructus Foeniculi 5%, Semen Myristicae 4%, Fructus Piperis 1.5%, Flos Caryophylli 0.5%, Herba Pelargonii Graveolentis 7%.
As preferably, the mass ratio of described compound enzyme cellulase and pectase is 2:1.
As preferably, described cellulose enzyme activity is 300,000 u/g.
As preferably, the work of described pectase enzyme is 200,000 u/g.
As preferably, described stewing is boiled as little at high temperature steaming 3 at pressure 0.1Mpa, temperature 120 DEG C
Time.
As preferably, described enzymolysis is 55 DEG C, enzymolysis 3 hours under pH4.5 environment.
The present invention carries out last process in preparation process in the way of microcapsule embedded, and it can improve
The stability of product, prevents interfering between various component, can effectively reduce active substance simultaneously
The reaction of environmental factors (such as light, oxygen, water) to external world；Control the release of core, make flavoring agent lasting
Release；Make the biological active substances in flavoring agent incorporate food, preferably play the physiologically active of each component,
Promote the taste flavor of food.As preferably, described microcapsule embedded with gelatin, dextrin, modified starch,
The embedding substance such as plant gum embed with spray drying method, and vegetable extracting solution is made powder.Dust product water
Dissolubility is strong, easy to use, applied range, simultaneously flavor-stable, it is simple to store transport.
Meanwhile, in preparation process, preparation method of the present invention changes existing enzymolysis vegetable only with fibre
The way of dimension element enzyme, coordinates pectase to carry out complex enzyme hydrolysis, reaches the abundant extraction of flavor substance.
Additionally, the present invention also provides for a kind of flavoring agent prepared by preparation method of the present invention.By this
Bright described flavoring agent and fresh contrast of the happy vegetables of commercially available Mrs, respectively at pork vegetable dumpling farcing, Carnis Sus domestica
Folium Allii tuberosi dumpling farcing, Carnis Sus domestica Radix Dauci Sativae dumpling farcing and Jiaozi Stuffed with Pork and Chinese Cabbage filling are seasoned, in addition phase
On the premise of Tong, flavoring agent of the present invention can be obviously improved 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 except having clear improvement in freshness, in meat flavour sense and
Promoting inconspicuous on vegetable flavor, mouthfeel is dull, by the degree of recognition only about 80%.
From above technical scheme, flavoring agent of the present invention to stew the meat flavour boiled through specific spice
Concentrated solution and the vegetable extracting solution extracted through complex enzyme hydrolysis are primary raw material, in the way of microcapsule embedded
Prepare the purpose compound flavour enhancer of novel rich in taste, carry fresh on the basis of to highlight strong meat fragrant more simultaneously
With vegetable delicate flavour, it is better than the most commercially available similar flavoring agent.
Detailed description of the invention
The invention discloses a kind of flavoring agent and preparation method thereof, those skilled in the art can use for reference herein
Content, is suitably modified technological parameter and realizes.Special needs to be pointed out is, all similar replacements and change
Apparent to those skilled in the art, they are considered as being included in the present invention.The present invention
Described product and preparation method are described by preferred embodiment, and related personnel substantially can be
Without departing from present invention, spirit and scope, method described herein and application being modified or suitably
Change and combination, realize and apply the technology of the present invention.
Hereinafter a kind of flavoring agent provided by the present invention and preparation method thereof is described further.
Embodiment 1: prepare flavoring agent of the present invention
The preparation of meat flavour juice: selected Os Sus domestica and Carnis Sus domestica, adds quantitative purification water and spice, Os Sus domestica,
The mass ratio of Carnis Sus domestica, water and spice is 0.5:1:1.2:0.02, at pressure 0.1Mpa, temperature 120 DEG C
High temperature steaming 3 hours, obtains the meat flavour concentrated solution of high concentration through filtering, being concentrated in vacuo.Wherein, fragrant
Rhizoma Zingiberis Recens 72% in pungent material, Fructus Anisi Stellati 10%, Fructus Foeniculi 5%, Semen Myristicae 4%, Fructus Piperis 1.5%, Flos Caryophylli 0.5%,
Herba Pelargonii Graveolentis 7%, is mass percent.
The preparation of Herba Apii graveolentis extracting solution: selected fresh Herba Apii graveolentis is raw material, cleaned, chopping after, add water and carry out
Complex enzyme hydrolysis, the mass ratio of Herba Apii graveolentis, water and compound enzyme is 1:0.5:0.002, hydrolysis temperature 55 DEG C, pH4.5,
Enzymolysis time 3 hours, compound enzyme is cellulase (300,000 u/g) and pectase (200,000 u/g),
Mass ratio is 2:1.Enzymolysis crosses colloid mill after terminating, then carries out the Herba Apii graveolentis extraction that obtain high concentration is concentrated in vacuo
Liquid.High concentration meat flavour concentrated solution and the Herba Apii graveolentis extracting solution of above-mentioned preparation are fitted together and be seasoned, with
Dextrin is that embedded material carries out embedding, homogenizing, is spray dried to powder body.The inlet temperature being spray-dried is
190 DEG C, leaving air temp 95 DEG C.
Embodiment 2: prepare flavoring agent of the present invention
The preparation of meat flavour juice: selected Os Sus domestica and Carnis Sus domestica, adds quantitative purification water and spice, Os Sus domestica,
The mass ratio of Carnis Sus domestica, water and spice is 0.5:1:1.2:0.02, at pressure 0.1Mpa, temperature 120 DEG C
High temperature steaming 3 hours, obtains the meat flavour concentrated solution of high concentration through filtering, being concentrated in vacuo.Wherein, fragrant
Rhizoma Zingiberis Recens 72% in pungent material, Fructus Anisi Stellati 10%, Fructus Foeniculi 5%, Semen Myristicae 4%, Fructus Piperis 1.5%, Flos Caryophylli 0.5%,
Herba Pelargonii Graveolentis 7%, is mass percent.
The preparation of Folium Allii tuberosi extracting solution: selected fresh leek is raw material, cleaned, chopping after, add water and carry out
Complex enzyme hydrolysis, the mass ratio of Folium Allii tuberosi, water and compound enzyme is 1:0.5:0.002, hydrolysis temperature 55 DEG C, pH4.5,
Enzymolysis time 3 hours, compound enzyme is cellulase (300,000 u/g) and pectase (200,000 u/g),
Mass ratio is 2:1.Enzymolysis crosses colloid mill after terminating, then carries out the Folium Allii tuberosi extraction that obtain high concentration is concentrated in vacuo
Liquid.High concentration meat flavour concentrated solution and the Folium Allii tuberosi extracting solution of above-mentioned preparation are fitted together and be seasoned, with
Dextrin is that embedded material carries out embedding, homogenizing, is spray dried to powder body.The inlet temperature being spray-dried is
190 DEG C, leaving air temp 95 DEG C.
Embodiment 3: prepare flavoring agent of the present invention
The preparation of meat flavour juice: selected Os Sus domestica and Carnis Sus domestica, adds quantitative purification water and spice, Os Sus domestica,
The mass ratio of Carnis Sus domestica, water and spice is 0.5:1:1.2:0.02, at pressure 0.1Mpa, temperature 120 DEG C
High temperature steaming 3 hours, obtains the meat flavour concentrated solution of high concentration through filtering, being concentrated in vacuo.Wherein, fragrant
Rhizoma Zingiberis Recens 72% in pungent material, Fructus Anisi Stellati 10%, Fructus Foeniculi 5%, Semen Myristicae 4%, Fructus Piperis 1.5%, Flos Caryophylli 0.5%,
Herba Pelargonii Graveolentis 7%, is mass percent.
The preparation of carrot extractive juice: selected fresh carrot is raw material, cleaned, chopping after, add water
Carrying out complex enzyme hydrolysis, the mass ratio of Radix Dauci Sativae, water and compound enzyme is 1:0.5:0.002, hydrolysis temperature 55 DEG C,
PH4.5, enzymolysis time 3 hours, compound enzyme is cellulase (300,000 u/g) and pectase (200,000
U/g), mass ratio is 2:1.Enzymolysis crosses colloid mill after terminating, then carries out the Hu that obtain high concentration is concentrated in vacuo
Radix Raphani extracting solution.The high concentration meat flavour concentrated solution of above-mentioned preparation and carrot extractive juice are fitted together into
Row seasoning, carries out embedding for embedded material with dextrin, homogenizing, is spray dried to powder body.It is spray-dried
Inlet temperature is 190 DEG C, leaving air temp 95 DEG C.
Embodiment 4: prepare flavoring agent of the present invention
The preparation of meat flavour juice: selected Os Sus domestica and Carnis Sus domestica, adds quantitative purification water and spice, Os Sus domestica,
The mass ratio of Carnis Sus domestica, water and spice is 0.5:1:1.2:0.02, at pressure 0.1Mpa, temperature 120 DEG C
High temperature steaming 3 hours, obtains the meat flavour concentrated solution of high concentration through filtering, being concentrated in vacuo.Wherein, fragrant
Rhizoma Zingiberis Recens 72% in pungent material, Fructus Anisi Stellati 10%, Fructus Foeniculi 5%, Semen Myristicae 4%, Fructus Piperis 1.5%, Flos Caryophylli 0.5%,
Herba Pelargonii Graveolentis 7%, is mass percent.
The preparation of Chinese cabbage extracting solution: selected fresh Chinese cabbage is raw material, cleaned, chopping after, add water and carry out
Complex enzyme hydrolysis, the mass ratio of Chinese cabbage, water and compound enzyme is 1:0.5:0.002, hydrolysis temperature 55 DEG C, pH4.5,
Enzymolysis time 3 hours, compound enzyme is cellulase (300,000 u/g) and pectase (200,000 u/g),
Mass ratio is 2:1.Enzymolysis crosses colloid mill after terminating, then carries out the Chinese cabbage extraction that obtain high concentration is concentrated in vacuo
Liquid.High concentration meat flavour concentrated solution and the Chinese cabbage extracting solution of above-mentioned preparation are fitted together and be seasoned, with
Dextrin is that embedded material carries out embedding, homogenizing, is spray dried to powder body.The inlet temperature being spray-dried is
190 DEG C, leaving air temp 95 DEG C.
Embodiment 5: mouthfeel contrast test
Random investigation 200 people, the mouthfeel to embodiment 1-4 flavoring agent carries out scoring evaluation respectively: extremely like
Being vigorously 5 points, like being 4 points, generally 3 points, not liking is 2 points, and extremely not liking is 1 point.
Statistical result be 98% people like or extremely like the mouthfeel of block flavouring agent.
Wherein, 95% likes or extremely likes the taste flavor of flavoring agent of the present invention.Like or very
The respondent liked unanimously approve flavouring agent of the present invention have perfume (or spice) strong, fresh, unique meat Flavor with
And the exclusive fresh perfume (or spice) of vegetable, rich in taste is soft.
, embodiment of the present invention 1-4 flavoring agent the fresh of vegetables happy with Mrs respectively is contrasted meanwhile, the most right
Should be at Jiaozi Stuffed with Pork and Celery filling, Carnis Sus domestica Radix Dauci Sativae dumpling farcing, Carnis Sus domestica Folium Allii tuberosi dumpling farcing and Jiaozi Stuffed with Pork and Chinese Cabbage
Being seasoned in filling, addition is identical, equally random investigation 200 people, adjusts being respectively adopted the present invention
The fresh dumplings of taste product and vegetables is judged.Result shows, by the water after relish of the present invention
Dumpling has perfume (or spice) strong, fresh, unique meat Flavor and the fresh perfume (or spice) of exclusive vegetable, rich in taste is soft,
Fresh fragrance is beautiful, by degree of recognition all more than 90%；And use the dumplings of the fresh seasoning of the happy vegetables of Mrs to be relatively short of
Meat flavour, mouthfeel fragrant not enough, moderate taste dull, fresh, by degree of recognition about 80%.
The above is only the preferred embodiment of the present invention, it is noted that general for the art
For logical technical staff, under the premise without departing from the principles of the invention, it is also possible to make some improvement and profit
Decorations, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (10)
1. the preparation method of a flavoring agent, it is characterised in that including:
Os Sus domestica and Carnis Sus domestica are added water, spice is stewed and is boiled, through filtering, being concentrated to give meat flavour concentrated solution；By vegetables
Dish adds water and complex enzyme zymohydrolysis, crosses colloid mill, is concentrated to give vegetable extracting solution after enzymolysis；
Mixing meat flavour concentrated solution and vegetable extracting solution, make powder body by microcapsule embedded technology, it is thus achieved that institute
State flavoring agent；
Wherein, described compound enzyme is cellulase and pectase；Described spice include Rhizoma Zingiberis Recens, Fructus Anisi Stellati,
Fructus Foeniculi, Semen Myristicae, Fructus Piperis, Flos Caryophylli, Herba Pelargonii Graveolentis.
Preparation method the most according to claim 1, it is characterised in that described vegetable be Herba Apii graveolentis, Folium Allii tuberosi,
Radix Dauci Sativae or Chinese cabbage.
Preparation method the most according to claim 1, it is characterised in that described Os Sus domestica, Carnis Sus domestica, water and
The mass ratio of spice is 0.5:1:1.2:0.02.
Preparation method the most according to claim 1, it is characterised in that described vegetable, water and compound enzyme
Mass ratio be 1:0.5:0.002.
Preparation method the most according to claim 1, it is characterised in that each component in described spice
Weight/mass percentage composition is Rhizoma Zingiberis Recens 72%, Fructus Anisi Stellati 10%, Fructus Foeniculi 5%, Semen Myristicae 4%, Fructus Piperis 1.5%, fourth
Perfume 0.5%, Herba Pelargonii Graveolentis 7%.
Preparation method the most according to claim 1, it is characterised in that described compound enzyme cellulase
It is 2:1 with the mass ratio of pectase.
Preparation method the most according to claim 1, it is characterised in that described cellulose enzyme activity is 30
Ten thousand u/g.
Preparation method the most according to claim 1, it is characterised in that the work of described pectase enzyme is 20
Ten thousand u/g.
Preparation method the most according to claim 1, it is characterised in that described enzymolysis is at 55 DEG C, pH4.5
Enzymolysis 2 hours under environment.
10. the flavoring agent that prepared by preparation method described in claim 1-9 any one.
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| 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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| CN1067536C (en) * | 1995-08-30 | 2001-06-27 | 北京市食品研究所 | Micro-capsulized nutritive flavouring for meat |
| US6106875A (en) * | 1997-10-08 | 2000-08-22 | Givaudan Roure (International) Sa | Method of encapsulating flavors and fragrances by controlled water transport into microcapsules |
| CN102106527A (en) * | 2010-11-26 | 2011-06-29 | 四川省食品发酵工业研究设计院 | Method for making porcine bone monosodium glutamate |
| CN102919802A (en) * | 2011-08-11 | 2013-02-13 | 上海冠生园天厨调味品有限公司 | Maigre and fresh seasoning of tea polysaccharides |
| CN103202451B (en) * | 2013-04-27 | 2014-05-21 | 江南大学 | Preparation method of mushroom sauce added with nano-calcium powder |
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