CN104824601A - Costustoot-flavor health-care galanga essence and preparation method thereof - Google Patents
Costustoot-flavor health-care galanga essence and preparation method thereof Download PDFInfo
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- CN104824601A CN104824601A CN201510256808.0A CN201510256808A CN104824601A CN 104824601 A CN104824601 A CN 104824601A CN 201510256808 A CN201510256808 A CN 201510256808A CN 104824601 A CN104824601 A CN 104824601A
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- costustoot
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013421 Kaempferia galanga Nutrition 0.000 title abstract 4
- 241000985198 Galanga Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 55
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 43
- 235000014347 soups Nutrition 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 241000271309 Aquilaria crassna Species 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 7
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000018417 cysteine Nutrition 0.000 claims abstract description 7
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000019157 thiamine Nutrition 0.000 claims abstract description 7
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229960003495 thiamine Drugs 0.000 claims abstract description 7
- 239000011721 thiamine Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241001647745 Banksia Species 0.000 claims description 20
- 241000220317 Rosa Species 0.000 claims description 20
- 241000282898 Sus scrofa Species 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 7
- 241000202807 Glycyrrhiza Species 0.000 claims description 6
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 6
- 241000333181 Osmanthus Species 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 229940010454 licorice Drugs 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001354 calcination Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 3
- 239000010775 animal oil Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000001727 glucose Nutrition 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 150000002500 ions Chemical class 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000062241 Kaempferia galanga Species 0.000 abstract 3
- 241001346334 Amomum tsao-ko Species 0.000 abstract 2
- 239000000413 hydrolysate Substances 0.000 abstract 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 244000270834 Myristica fragrans Species 0.000 abstract 1
- 235000009421 Myristica fragrans Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 239000001702 nutmeg Substances 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses costustoot-flavor health-care galanga essence. The essence is characterized by comprising the following raw materials in parts by weight: 440-460 parts of pig bones, 8-10 parts of glucose, 6-8 parts of cysteine, 5-6 parts of thiamine, 3-5 parts of costustoot powder, 3-4 parts of eaglewood leaf powder, 5-9 parts of galanga powder, 7-9 parts of amomum tsao-ko powder, 4-6 parts of nutmeg powder, 5-7 parts of liquorice powder and 8-10 parts of cortex cinnamomi powder. According to a technique provided by the invention, the pig bones are frozen at first so as to improve the fragility of the bones and facilitate the puffing treatment of the bones, and the puffed bones are calcined so as to change mineral substances in the bones into active absorbable mineral ions which facilitate the absorption of a human body; bone soup is hydrolyzed with enzyme into hydrolysate rich in free amino acid and small molecular peptides so as to facilitate Maillard reaction; the costustoot powder and the eaglewood leaf powder added in the hydrolysate endow the obtained essence with a costustoot flavor to improve the flavor of the essence, and the costustoot powder and the eaglewood leaf powder are combined to achieve the effects of promoting the circulation of qi and tonifying qi; and the added materials such as the galanga powder and the amomum tsao-ko powder not only can be used for enhancing the flavor of the essence, but also can play a health-care effect.
Description
Technical field
The invention belongs to flavoring manufacture field, be specifically related to a kind of banksia rose taste galingal health care and preparation method thereof.
Background technology
Fragrance is the important indicator of flavour of food products, has material impact to food quality.The process of modern food can cause the loss of the fragrant composition producing food flavor, thus makes the fragrance of processed food loss occur and weaken.In order to make up and improve the local flavor of food, improve food quality, need make up the fragrant composition of processed food loss and strengthen, this just needs to add flavoring essence in processed food.But the meat flavor used now is all use chemical raw material manually to allocate to form, although also have dense meat flavour, is that nutrition or taste all can not be compared with natural meat.The now commercially also more popular meat flavor utilizing pork, mutton etc. to prepare, but utilize the accessory substances such as the bone of livestock and poultry to prepare the fewer of essence.
China is meat products consumption big country, the animal butchered every year produces a large amount of bones, these bones are cooked into soup or are made feed by pulverizing, because this single processing method, these animal skeletons contain the nutriments such as a large amount of trace elements, protein and are not fully utilized, not only waste resource, but also pollute the environment.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide a kind of banksia rose taste galingal health care and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows:
The health care of a kind of banksia rose taste galingal, it is characterized in that, be made up of the raw material of following weight portion: pig bone 440-460, glucose 8-10, cysteine 6-8, thiamine 5-6, banksia rose powder 3-5, eaglewood leaf powder 3-4, galingal powder 5-9, tsaoko powder 7-9, invader powder 4-6, licorice powder 5-7, osmanthus heart powder 8-10.
The preparation method of described a kind of banksia rose taste galingal health care, is characterized in that, comprise the following steps:
(1) choose fresh pig bone, the meat on bone is rejected the clean rear bone breaker that uses and bone is ground into the skeletal grain that particle diameter is no more than 0.5cm, put the skeletal grain after pulverizing in the freezing chamber of subzero 20-30 DEG C freezing process;
(2) clean water is used after fully being thawed by the environment putting into about 4 DEG C through the skeletal grain of freezing process, clean watery blood, after draining, put into Bulking tank, regulate bulking pressure to be 0.2-0.4MPa, temperature 60-80 DEG C, open relief valve instantaneously after 40-60min, after cooling, obtain expanded skeletal grain;
(3) pour in pressure cooker after expanded skeletal grain being carried out calcination processing 50-70min under the condition of 300-350 DEG C, to add after 3-5 clear water doubly autoclaving 2-4h under the condition of 120-140 DEG C, adopt centrifugal separator rotating separation 20-30min under the rotating speed of 4000-5000r/min after cooling, after being separated by pig animal oil, obtain bone clear soup;
(4) PH of the bone clear soup obtained is adjusted to 6.5-7.5, adds the flavor protease of 30-40LAPU/g and the compound protease of 0.1-0.2AU/g, enzymolysis 5-6h under the condition of 40-50 DEG C, after high temperature fire extinguishing, obtain bone soup hydrolyzate;
(5) bone soup hydrolyzate is concentrated into 45 ° of Brix-55 ° of Brix, then in concentrate, add glucose, cysteine, thiamine, banksia rose powder, eaglewood leaf powder, galingal powder, tsaoko powder, invader powder, licorice powder, osmanthus heart powder, regulate pH to 5.5-6.5, then at 90-120 DEG C, react 15-25min, after spraying dry, obtain banksia rose taste galingal health care essence.
Beneficial effect of the present invention:
First carry out freezing to pig bone in technique of the present invention, the fragility of bone can be increased, conveniently expanding treatment is carried out to pig bone, the pig bone after expanded is carried out calcination processing, the mineral matter in pig bone can be made to become active absorbable mineral ion, facilitate absorption of human body; Enzyme is utilized bone soup to be hydrolyzed to the hydrolyzate being rich in free amino acid and small-molecular peptides, conveniently carry out Maillard reaction, the banksia rose added in hydrolyzate, eaglewood leaf make in the essence obtained containing banksia rose taste, improve fragrance, and both combinations have the effect of promoting the circulation of qi tonifying Qi, the materials such as the galingal added and tsaoko, both can increase the fragrance of essence, can play again the effect of health care.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment:
A kind of banksia rose taste galingal health care of the present invention, it is characterized in that, be made up of the raw material of following weight portion (kg): pig bone 450, glucose 9, cysteine 7, thiamine 5.5, banksia rose powder 4, eaglewood leaf powder 3.5, galingal powder 7, tsaoko powder 8, invader powder 5, licorice powder 6, osmanthus heart powder 9.
The preparation method of described a kind of banksia rose taste galingal health care, is characterized in that, comprise the following steps:
(1) choose fresh pig bone, the meat on bone is rejected the clean rear bone breaker that uses and bone is ground into the skeletal grain that particle diameter is no more than 0.5cm, put the skeletal grain after pulverizing in the freezing chamber of subzero 25 DEG C freezing process;
(2) clean water is used after fully being thawed by the environment putting into about 4 DEG C through the skeletal grain of freezing process, clean watery blood, after draining, put into Bulking tank, regulate bulking pressure to be 0.3MPa, temperature 70 C, open relief valve instantaneously after 50min, after cooling, obtain expanded skeletal grain;
(3) pour in pressure cooker after expanded skeletal grain being carried out calcination processing 60min under the condition of 350 DEG C, to add after the clear water of 4 times autoclaving 3h under the condition of 130 DEG C, adopt centrifugal separator rotating separation 25min under the rotating speed of 4500r/min after cooling, after being separated by pig animal oil, obtain bone clear soup;
(4) PH of the bone clear soup obtained is adjusted to 7, adds the flavor protease of 35LAPU/g and the compound protease of 0.15AU/g, enzymolysis 5.5h under the condition of 45 DEG C, after high temperature fire extinguishing, obtain bone soup hydrolyzate;
(5) bone soup hydrolyzate is concentrated into 50 ° of Brix, then in concentrate, add glucose, cysteine, thiamine, banksia rose powder, eaglewood leaf powder, galingal powder, tsaoko powder, invader powder, licorice powder, osmanthus heart powder, regulate pH to 6, then at 105 DEG C, react 20min, after spraying dry, obtain banksia rose taste galingal health care essence.
Claims (2)
1. a banksia rose taste galingal health care essence, it is characterized in that, be made up of the raw material of following weight portion: pig bone 440-460, glucose 8-10, cysteine 6-8, thiamine 5-6, banksia rose powder 3-5, eaglewood leaf powder 3-4, galingal powder 5-9, tsaoko powder 7-9, invader powder 4-6, licorice powder 5-7, osmanthus heart powder 8-10.
2. the preparation method of a kind of banksia rose taste galingal health care according to claim 1, is characterized in that, comprise the following steps:
(1) choose fresh pig bone, the meat on bone is rejected the clean rear bone breaker that uses and bone is ground into the skeletal grain that particle diameter is no more than 0.5cm, put the skeletal grain after pulverizing in the freezing chamber of subzero 20-30 DEG C freezing process;
(2) clean water is used after fully being thawed by the environment putting into about 4 DEG C through the skeletal grain of freezing process, clean watery blood, after draining, put into Bulking tank, regulate bulking pressure to be 0.2-0.4MPa, temperature 60-80 DEG C, open relief valve instantaneously after 40-60min, after cooling, obtain expanded skeletal grain;
(3) pour in pressure cooker after expanded skeletal grain being carried out calcination processing 50-70min under the condition of 300-350 DEG C, to add after 3-5 clear water doubly autoclaving 2-4h under the condition of 120-140 DEG C, adopt centrifugal separator rotating separation 20-30min under the rotating speed of 4000-5000r/min after cooling, after being separated by pig animal oil, obtain bone clear soup;
(4) PH of the bone clear soup obtained is adjusted to 6.5-7.5, adds the flavor protease of 30-40LAPU/g and the compound protease of 0.1-0.2AU/g, enzymolysis 5-6h under the condition of 40-50 DEG C, after high temperature fire extinguishing, obtain bone soup hydrolyzate;
(5) bone soup hydrolyzate is concentrated into 45 ° of Brix-55 ° of Brix, then in concentrate, add glucose, cysteine, thiamine, banksia rose powder, eaglewood leaf powder, galingal powder, tsaoko powder, invader powder, licorice powder, osmanthus heart powder, regulate pH to 5.5-6.5, then at 90-120 DEG C, react 15-25min, after spraying dry, obtain banksia rose taste galingal health care essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510256808.0A CN104824601A (en) | 2015-05-20 | 2015-05-20 | Costustoot-flavor health-care galanga essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510256808.0A CN104824601A (en) | 2015-05-20 | 2015-05-20 | Costustoot-flavor health-care galanga essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN104824601A true CN104824601A (en) | 2015-08-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510256808.0A Pending CN104824601A (en) | 2015-05-20 | 2015-05-20 | Costustoot-flavor health-care galanga essence and preparation method thereof |
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| CN (1) | CN104824601A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509801A (en) * | 2016-10-24 | 2017-03-22 | 汕头市乐美沉香生物科技有限公司 | Making method of extract base powder, and method for making novel agalloch eaglewood vegetal condiment from extract base powder |
| CN113575906A (en) * | 2021-07-16 | 2021-11-02 | 广州华宝食品有限公司 | Ginger essence and preparation method and application thereof |
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|---|---|---|---|---|
| CN1377603A (en) * | 2001-04-02 | 2002-11-06 | 何安成 | Process for processing animal bones and bone marrow |
| CN1488291A (en) * | 2003-08-13 | 2004-04-14 | 迟辉敏 | Nutrient health-care condiment |
| CN101690580A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Method for preparing pork-flavor essence by utilizing extrusion technique |
| CN102362659A (en) * | 2011-06-29 | 2012-02-29 | 天津春发食品配料有限公司 | Oily thermal reaction beef essence and preparation method thereof |
-
2015
- 2015-05-20 CN CN201510256808.0A patent/CN104824601A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1377603A (en) * | 2001-04-02 | 2002-11-06 | 何安成 | Process for processing animal bones and bone marrow |
| CN1488291A (en) * | 2003-08-13 | 2004-04-14 | 迟辉敏 | Nutrient health-care condiment |
| CN101690580A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Method for preparing pork-flavor essence by utilizing extrusion technique |
| CN102362659A (en) * | 2011-06-29 | 2012-02-29 | 天津春发食品配料有限公司 | Oily thermal reaction beef essence and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郇兴建: "利用猪骨制备天然肉味香精的研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509801A (en) * | 2016-10-24 | 2017-03-22 | 汕头市乐美沉香生物科技有限公司 | Making method of extract base powder, and method for making novel agalloch eaglewood vegetal condiment from extract base powder |
| CN113575906A (en) * | 2021-07-16 | 2021-11-02 | 广州华宝食品有限公司 | Ginger essence and preparation method and application thereof |
| CN113575906B (en) * | 2021-07-16 | 2023-10-10 | 广州华宝食品有限公司 | Rhizoma zingiberis essence and preparation method and application thereof |
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