CN105105070A - Non-slag water-soluble seasoning powder with white pepper flavor and preparation method of non-slag water-soluble seasoning powder - Google Patents
Non-slag water-soluble seasoning powder with white pepper flavor and preparation method of non-slag water-soluble seasoning powder Download PDFInfo
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- CN105105070A CN105105070A CN201510537470.6A CN201510537470A CN105105070A CN 105105070 A CN105105070 A CN 105105070A CN 201510537470 A CN201510537470 A CN 201510537470A CN 105105070 A CN105105070 A CN 105105070A
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- white pepper
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- soluble
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- seasoning powder
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- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 37
- 235000013614 black pepper Nutrition 0.000 title claims abstract description 36
- 239000001931 piper nigrum l. white Substances 0.000 title claims abstract description 36
- 244000203593 Piper nigrum Species 0.000 title claims abstract description 34
- 239000000843 powder Substances 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 23
- 235000019634 flavors Nutrition 0.000 title claims abstract description 22
- 239000002893 slag Substances 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 238000001694 spray drying Methods 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 13
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 9
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 9
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims description 16
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 12
- 235000012054 meals Nutrition 0.000 claims description 9
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 230000002572 peristaltic effect Effects 0.000 claims description 4
- 238000010992 reflux Methods 0.000 claims description 4
- 238000010079 rubber tapping Methods 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000008719 thickening Effects 0.000 claims description 4
- 241000396922 Pontia daplidice Species 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 3
- 235000013409 condiments Nutrition 0.000 abstract description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 1
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 239000001202 beta-cyclodextrine Substances 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 229940116257 pepper extract Drugs 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000010792 warming Methods 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
- Seasonings (AREA)
Abstract
The invention relates to a non-slag water-soluble seasoning powder with a white pepper flavor and a preparation method of the non-slag water-soluble seasoning powder. The water-soluble seasoning powder is prepared by centrifugal spray drying of a mixed water solution which is prepared by mixing a white pepper extract, arabic gum, water-soluble monostearin, maltodextrin, beta-cyclodextrine, sucrose fatty acid ester and purified water. The water-soluble seasoning powder with the white pepper flavor prepared by the method simultaneously has the characteristic flavor and spicy taste of the white pepper material, and is relatively high in concentration of effective components; the foul smell of the white pepper material is removed; a microorganism is not easy to breed; the guarantee period is relatively long; the water-soluble seasoning powder is free of a granule residue after being dissolved, and has a wide application prospect in various compound condiments or essence and flavor products; and batch application in food industry is facilitated.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of white pepper local flavor is without slag type water soluble flavouring powder and preparation method thereof.
Background technology
White pepper is more common and one of delicious condiment be popular, and is the maturescent fruit of drying of Piperaceae plant pepper, main product in Hainan, Guangdong, the ground such as Guangxi.The main component of white pepper is pipering, also containing a certain amount of fragrant wet goods composition, has raw meat of dispelling, separates greasy, digestant effect, the smell of its fragrance can make us have a very good appetite, improve a poor appetite.White pepper is pungent, temperature.Warming spleen and stomach for dispelling cold, lower gas, dissolving phlegm, can inspire sweat, can treat anemofrigid cold, therefore also has certain medicinal efficacy.
The traditional approach of the utilization of white pepper is mainly broken into meal or fine powder directly uses, and its major defect is that after pulverizing, flavor loss is serious, and the shelf-life is shorter, and after dissolving, residue is more, is difficult to the application of scale in the food industry.The present invention obtains Fructus Piperis extract by extraction method, and carries out spraying dry by specific ingredients technical, makes water soluble flavouring powder, extends its shelf-life, and the high more convenient use of steady quality, concentration, be conducive to the application of scale in the food industry.
Summary of the invention
The invention provides and a kind of there is the characteristic flavor on basis of white pepper raw material and pungent mouthfeel, active ingredient concentration is higher, and eliminate white pepper raw material with fishy odor, not easily cooperating microorganisms, shelf-life is longer, dissolves the rear white pepper local flavor without granular residue without slag type water soluble flavouring powder and preparation method thereof.
The technical solution used in the present invention is:
A kind of white pepper local flavor is without slag type water soluble flavouring powder, and the mixed aqueous solution that this water soluble flavouring powder is mixed by Fructus Piperis extract, Arabic gum, water-soluble monoglyceride, maltodextrin, cycloheptaamylose, sucrose fatty ester and pure water component obtains through centrifugal spray drying.
Preferably, described Fructus Piperis extract, is prepared by the method comprised the steps: first a. white pepper is ground into 20-30 order meal with Lowtemperaturepulverizer; B. white pepper meal 10 times of weight edible alcohol refluxing extraction 3 hours; C. extract carries out reduced pressure concentration, vacuum-0.09MPa after 200 mesh filter screens filter, and thickening temperature 65 DEG C, be concentrated into solvent-free steaming, tapping is for subsequent use.
Preferably, consisting of of described mixed aqueous solution: Fructus Piperis extract 10 ~ 20 parts, Arabic gum 5 ~ 10 parts, water-soluble monoglyceride 5 ~ 10 parts, maltodextrin 10 ~ 20 parts, cycloheptaamylose 5 ~ 10 parts, sucrose fatty ester 5 ~ 10 parts, pure water 40 ~ 60 parts, total amount is 100 parts, and described number is parts by weight.
Present invention also offers the preparation method of this white pepper local flavor without slag type water soluble flavouring powder, Fructus Piperis extract, Arabic gum, water-soluble monoglyceride, maltodextrin, cycloheptaamylose, sucrose fatty ester and pure water component is comprised the steps: to mix, make mixed aqueous solution, and then centrifugal spray drying, to obtain final product.
Preferably, the mixed method of described mixed aqueous solution is: first pour Fructus Piperis extract, water-soluble monoglyceride and sucrose fatty ester in the pure water of 60 DEG C rapid stirring, and grind some times through colloid mill, until formation uniform liquid, then add other components, be stirred to without obvious bulk thing, continue colloid mill and carry out milled processed, after high pressure homogenizer carries out homogeneous, until material is uniform liquid, good fluidity.
Preferably, described centrifugal spray drying step is: mixed aqueous solution is preheated to 55 DEG C ~ 65 DEG C, then enter centrifugal spray dryer and carry out spraying dry, spray drying parameters is EAT 190 DEG C ~ 210 DEG C, peristaltic pump rotating speed 20 ~ 30R/min, atomizer frequency be 75 ~ 85Hz.
The beneficial effect that the present invention has:
The white pepper local flavor water soluble flavouring powder that the present invention obtains, there is the characteristic flavor on basis of white pepper raw material and pungent mouthfeel simultaneously, active ingredient concentration is higher, and eliminate white pepper raw material with fishy odor, not easily cooperating microorganisms, the shelf-life is longer, without granular residue after dissolving, be convenient to batch application in food industry, be with a wide range of applications in various compound seasoner or essence and flavoring agent product.
Detailed description of the invention
The present invention will be further described by the following examples, but do not limit protection scope of the present invention.
Embodiment 1:
White pepper local flavor, without a preparation method for slag type water soluble flavouring powder, comprises the steps:
Get dry white pepper particle 1000g, first 20 order meal are ground into Lowtemperaturepulverizer, then 10 times of weight edible alcohol refluxing extraction 3 hours are used, extract carries out reduced pressure concentration after 200 mesh filter screens filter, vacuum-0.09MPa, thickening temperature 65 DEG C, is concentrated into solvent-free steaming, and tapping obtains Fructus Piperis extract 200g.
Get following batching and make mixed aqueous solution: above-mentioned Fructus Piperis extract 200g, Arabic gum 70g, water-soluble monoglyceride 60g, maltodextrin 160g, cycloheptaamylose 60g, sucrose fatty ester 50g, pure water 400g, total amount is 1000g.Mixed method is as follows: first pour Fructus Piperis extract, water-soluble monoglyceride and sucrose fatty ester in the pure water of 60 DEG C rapid stirring, and grind some times through colloid mill, until formation uniform liquid, then other components are added, be stirred to without obvious bulk thing, continued colloid mill and carry out milled processed, after high pressure homogenizer carries out homogeneous, until material is uniform liquid, good fluidity.
Above-mentioned mixed aqueous solution carries out centrifugal spray drying by following condition: mixed aqueous solution is preheated to 65 DEG C, then enter centrifugal spray dryer and carry out spraying dry, spray drying parameters is EAT 210 DEG C, peristaltic pump rotating speed 30R/min, atomizer frequency be 75Hz.Collection product after spraying dry completes, obtain a kind of white pepper local flavor and be about 500g without slag type water soluble flavouring powder, this toppings fragrance is pure pure and fresh, and mouthfeel is pungent, can be applicable to replace white pepper raw meal to use in carnivorous and various compound seasoner.
Embodiment 2:
White pepper local flavor, without a preparation method for slag type water soluble flavouring powder, comprises the steps:
Get dry white pepper particle 100kg, first 20 order meal are ground into Lowtemperaturepulverizer, then 10 times of weight edible alcohol refluxing extraction 3 hours are used, extract carries out reduced pressure concentration after 200 mesh filter screens filter, vacuum-0.09MPa, thickening temperature 65 DEG C, is concentrated into solvent-free steaming, and tapping obtains Fructus Piperis extract 18kg.
Get following batching and make mixed aqueous solution: above-mentioned Fructus Piperis extract 18kg, Arabic gum 8kg, water-soluble monoglyceride 6kg, maltodextrin 14kg, cycloheptaamylose 5kg, sucrose fatty ester 7kg, pure water 42kg, total amount is 100kg.Mixed method is as follows: first pour Fructus Piperis extract, water-soluble monoglyceride and sucrose fatty ester in the pure water of 60 DEG C rapid stirring, and grind some times through colloid mill, until formation uniform liquid, then other components are added, be stirred to without obvious bulk thing, continued colloid mill and carry out milled processed, after high pressure homogenizer carries out homogeneous, until material is uniform liquid, good fluidity.
Above-mentioned mixed aqueous solution carries out centrifugal spray drying by following condition: mixed aqueous solution is preheated to 60 DEG C, then enter centrifugal spray dryer and carry out spraying dry, spray drying parameters is EAT 200 DEG C, peristaltic pump rotating speed 25R/min, atomizer frequency be 85Hz.Collection product after spraying dry completes, obtain a kind of white pepper local flavor and be about 50kg without slag type water soluble flavouring powder, this toppings fragrance is pure pure and fresh, and mouthfeel is pungent, can be applicable to replace white pepper raw meal to use in culinary art, meat and various compound seasoner.
Claims (6)
1. white pepper local flavor is without a slag type water soluble flavouring powder, it is characterized in that: the mixed aqueous solution that this water soluble flavouring powder is mixed by Fructus Piperis extract, Arabic gum, water-soluble monoglyceride, maltodextrin, cycloheptaamylose, sucrose fatty ester and pure water component obtains through centrifugal spray drying.
2. a kind of white pepper local flavor, without slag type water soluble flavouring powder, is characterized in that: described Fructus Piperis extract, is prepared by the method comprised the steps according to claim 1: first a. white pepper is ground into 20-30 order meal with Lowtemperaturepulverizer; B. white pepper meal 10 times of weight edible alcohol refluxing extraction 3 hours; C. extract carries out reduced pressure concentration, vacuum-0.09MPa after 200 mesh filter screens filter, and thickening temperature 65 DEG C, be concentrated into solvent-free steaming, tapping is for subsequent use.
3. according to claim 1 or 2 a kind of white pepper local flavor without slag type water soluble flavouring powder, it is characterized in that: consisting of of described mixed aqueous solution: Fructus Piperis extract 10 ~ 20 parts, Arabic gum 5 ~ 10 parts, water-soluble monoglyceride 5 ~ 10 parts, maltodextrin 10 ~ 20 parts, cycloheptaamylose 5 ~ 10 parts, sucrose fatty ester 5 ~ 10 parts, pure water 40 ~ 60 parts, total amount is 100 parts, and described number is parts by weight.
4. white pepper local flavor described in any one of claim 1-3 is without the preparation method of slag type water soluble flavouring powder, it is characterized in that: comprise the steps: Fructus Piperis extract, Arabic gum, water-soluble monoglyceride, maltodextrin, cycloheptaamylose, sucrose fatty ester and pure water component to mix, make mixed aqueous solution, and then centrifugal spray drying, to obtain final product.
5. method according to claim 4, it is characterized in that: the mixed method of described mixed aqueous solution is: first pour Fructus Piperis extract, water-soluble monoglyceride and sucrose fatty ester in the pure water of 60 DEG C rapid stirring, and grind some times through colloid mill, until formation uniform liquid, then add other components, be stirred to without obvious bulk thing, continue colloid mill and carry out milled processed, after high pressure homogenizer carries out homogeneous, until material is uniform liquid, good fluidity.
6. the method according to claim 4 or 5, it is characterized in that: described centrifugal spray drying step is: mixed aqueous solution is preheated to 55 DEG C ~ 65 DEG C, then enter centrifugal spray dryer and carry out spraying dry, spray drying parameters is EAT 190 DEG C ~ 210 DEG C, peristaltic pump rotating speed 20 ~ 30R/min, atomizer frequency be 75 ~ 85Hz.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510537470.6A CN105105070A (en) | 2015-08-27 | 2015-08-27 | Non-slag water-soluble seasoning powder with white pepper flavor and preparation method of non-slag water-soluble seasoning powder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510537470.6A CN105105070A (en) | 2015-08-27 | 2015-08-27 | Non-slag water-soluble seasoning powder with white pepper flavor and preparation method of non-slag water-soluble seasoning powder |
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| CN105105070A true CN105105070A (en) | 2015-12-02 |
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| CN201510537470.6A Pending CN105105070A (en) | 2015-08-27 | 2015-08-27 | Non-slag water-soluble seasoning powder with white pepper flavor and preparation method of non-slag water-soluble seasoning powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108095022A (en) * | 2017-12-19 | 2018-06-01 | 安徽强旺调味食品有限公司 | A kind of hypoglycemic, salt reduction, the Islamic compound seasoner of lipid-loweringing |
| CN108095014A (en) * | 2017-12-26 | 2018-06-01 | 西南大学 | A kind of non-residue instant halogen material and preparation method thereof |
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| CN104187538A (en) * | 2014-08-21 | 2014-12-10 | 天津春发生物科技集团有限公司 | Lentinus edodes-flavored water soluble seasoning powder and preparation method thereof |
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2015
- 2015-08-27 CN CN201510537470.6A patent/CN105105070A/en active Pending
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| CN103598551A (en) * | 2013-10-23 | 2014-02-26 | 安徽省美极调味食品有限公司 | Composite condiment |
| CN104187538A (en) * | 2014-08-21 | 2014-12-10 | 天津春发生物科技集团有限公司 | Lentinus edodes-flavored water soluble seasoning powder and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095022A (en) * | 2017-12-19 | 2018-06-01 | 安徽强旺调味食品有限公司 | A kind of hypoglycemic, salt reduction, the Islamic compound seasoner of lipid-loweringing |
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Application publication date: 20151202 |
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