CN106174378A - Flos Caryophylli, Zanthoxylum schinifolium compound the preparation method of extract and the application of product with pericarpium zanthoxyli bungeani - Google Patents
Flos Caryophylli, Zanthoxylum schinifolium compound the preparation method of extract and the application of product with pericarpium zanthoxyli bungeani Download PDFInfo
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- CN106174378A CN106174378A CN201610557159.2A CN201610557159A CN106174378A CN 106174378 A CN106174378 A CN 106174378A CN 201610557159 A CN201610557159 A CN 201610557159A CN 106174378 A CN106174378 A CN 106174378A
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- China
- Prior art keywords
- flos caryophylli
- pericarpium zanthoxyli
- zanthoxyli bungeani
- zanthoxylum schinifolium
- extract
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The invention discloses a kind of Flos Caryophylli, Zanthoxylum schinifolium compounds method for preparing extractive and the application of prepared product with pericarpium zanthoxyli bungeani, the method is with Flos Caryophylli, Zanthoxylum schinifolium and pericarpium zanthoxyli bungeani as raw material, by extracting effective component, then effective component is isolated through enzymolysis, ultrasonic extraction improves the extraction yield of effective ingredient, finally concentrates distillation increase head perfume (or spice) and makes compounding spice extract, in essence, improve the quality of essence greatly, reduce production cost.
Description
Technical field
The present invention relates to a kind of compounding spice, specifically a kind of Flos Caryophylli, Zanthoxylum schinifolium compound extract with pericarpium zanthoxyli bungeani
Preparation method and the application of product.
Background technology
Spice flavor application in the market is quite varied, but salt taste essence forms with compound allotment mostly,
Affect the quality of essence.
Summary of the invention
In order to solve defect present in prior art, it is an object of the invention to provide a kind of Flos Caryophylli, Zanthoxylum schinifolium and Flos Carthami
Green pepper compounds the preparation method of extract and the application of product, and yield of the present invention is higher, and retains original perfume (or spice) of plant, makes fragrance more force
Very.
The purpose of the present invention is achieved through the following technical solutions:
A kind of Flos Caryophylli, Zanthoxylum schinifolium compound method for preparing extractive with pericarpium zanthoxyli bungeani, it is characterised in that: the method is with Flos Caryophylli, Zanthoxylum schinifolium
Being raw material with pericarpium zanthoxyli bungeani, by extracting effective component, then isolate effective component through enzymolysis, ultrasonic extraction improves to be had
The extraction yield of effect composition, finally concentrating distillation increases head perfume；Specific as follows:
(1) extraction: Flos Caryophylli, Zanthoxylum schinifolium are fully extracted in lixiviating solution with pericarpium zanthoxyli bungeani, the ratio of Flos Caryophylli, Zanthoxylum schinifolium and pericarpium zanthoxyli bungeani
1:4:2, composite extract is 1:5～1:15 with the w/v kg/L of lixiviating solution, and extraction temperature is 1～10 DEG C, during extraction
Between be 4～8 hours；Described lixiviating solution is pure water or ethanol that concentration is 65% or salad oil or propylene glycol or glycerol；Obtain
Coarse fodder；
(2) enzymolysis: coarse fodder is added papain and pectase, coarse fodder and papain and the weight ratio 1 of pectase:
0.02～1:0.05, reaction temperature 50～70 DEG C, time 3～5 hours；Enzymolysis completes to be warming up to 94 DEG C, time 20～30 minutes；
Obtain extracting solution；
(3) ultrasonic extraction: extracting solution is put into ultrasonic equipment and extracts, time 20～30 minutes；Temperature 50～70 DEG C；
It is filtrated to get ultrasonic extract.
(4) concentrate distillation: ultrasonic extract is concentrated into the 1/5～1/10 of original volume, i.e. obtain Flos Caryophylli Zanthoxylum schinifolium with
Pericarpium zanthoxyli bungeani compounds extract.
Wherein, Flos Caryophylli in step (1), that Zanthoxylum schinifolium and pericarpium zanthoxyli bungeani compound extract is excellent with the w/v kg/L of lixiviating solution
Select 1:10；Extraction temperature preferably 6 DEG C, extraction time preferably 5 hours；Lixiviating solution preferably ethanol (65%).Fructus Chaenomelis in step (2)
Protease and the preferred 1:0.02 of pectase, reaction temperature preferably 70 DEG C, preferably 3 hours response time, intensification enzyme denaturing preferably 20 points
Clock.Ultrasonic extraction time preferably 20 minutes in step (3), temperature preferably 60 DEG C.Step (4) concentrates distillation ultrasonic extract
It is concentrated into original volume preferably 1/10.
A kind of Flos Caryophylli, Zanthoxylum schinifolium compound extract application in terms of preparation saline taste spice essence with pericarpium zanthoxyli bungeani, obtain
Product to retain original plant head fragrant, in essence, improve the quality of essence greatly.
The present invention utilizes Flos Caryophylli, Zanthoxylum schinifolium to be raw material with pericarpium zanthoxyli bungeani, by extracting effective component, then separates through enzymolysis
Going out effective component, ultrasonic extraction improves the extraction yield of effective ingredient, and finally concentrating distillation increases head perfume.Remain this simultaneously
The head of body is fragrant, greatly improves the quality of essence.
Flos Caryophylli, Zanthoxylum schinifolium and pericarpium zanthoxyli bungeani compound extract through extraction, enzymolysis, ultrasonic extraction, concentrate distillation when processing, can
According to choosing preferably lixiviating solution, material ratio, extraction time, extraction time, extraction temperature, concentration ratio, make the perfume (or spice) of each product
Gas all can be effectively retained head perfume (or spice) part, in essence, improves the quality of essence greatly.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
Product embodiments
1) weighing 10 portions of Flos Caryophyllis, 40 parts of Zanthoxylum schinifolium, 20 parts of pericarpium zanthoxyli bungeani 1:10 by volume add 700 parts of ethanol (65%) extraction temperature
Spend 6 DEG C, extraction time 5 hours；Obtain coarse fodder 675 parts；Add papain and pectase mixed enzyme ratio (1:1.5) 1.4 parts,
Reaction temperature 70 DEG C, 3 hours response time, intensification enzyme denaturing preferably 20 minutes, obtain extracting solution 662 parts；662 parts of extracting solution are put
Enter ultrasonic equipment to extract, 20 minutes time；Temperature 60 C；Filter (300 mesh) and consider cloth, obtain ultrasonic extract 655
Part；Finally ultrasonic extract is concentrated distillation to 65.5 parts.Be Flos Caryophylli, Zanthoxylum schinifolium compounds extract with pericarpium zanthoxyli bungeani.
Application Example
Flos Caryophylli, Zanthoxylum schinifolium compound extract application in terms of preparation saline taste Fructus Capsici essence with pericarpium zanthoxyli bungeani
Paprika oleoresin 1 part, glutamic acid receives 5 parts, Paprika 11 parts, glucose 5 parts, salt 20 parts, hydrolyzed vegetable protein 2
Part, Fructus Piperis powder 2, onion powder 6 parts, anticaking agents 1 part, Flos Caryophylli, Zanthoxylum schinifolium compound extract 45 parts, sucrose 2 parts with pericarpium zanthoxyli bungeani.Firmly
Stirring, uniformly.
Embodiment 2
It is same as in Example 1 that Flos Caryophylli, Zanthoxylum schinifolium and pericarpium zanthoxyli bungeani compound preparing of extract
Application Example
Flos Caryophylli, Zanthoxylum schinifolium compound extract application in terms of preparing composite aromatic condiment essence with pericarpium zanthoxyli bungeani
Oleum Anisi Stellati 8 parts, Fructus Zanthoxyli oil 1 part, Oleum Cinnamomi 2 parts, garlic oleoresin 4 parts, Flos Caryophylli, Zanthoxylum schinifolium compound with pericarpium zanthoxyli bungeani and carry
Take thing 35 parts, edible oil, 45 parts, cloves oil 1 part, Fructus piperis nigrum oil 4 parts.Firmly stirring, uniformly.
Embodiment 3
It is same as in Example 2 that Flos Caryophylli, Zanthoxylum schinifolium and pericarpium zanthoxyli bungeani compound preparing of extract
Application Example
Flos Caryophylli, Zanthoxylum schinifolium compound extract application in terms of preparing fish flavour essence with pericarpium zanthoxyli bungeani
Cassia oil 4 parts, chilli oil 3 parts, many ethereal fruit oils 14 parts, oil of Rhizoma Zingiberis Recens 1 part, propylene glycol 21, tween 80 31 parts, Flos Caryophylli,
Zanthoxylum schinifolium and pericarpium zanthoxyli bungeani compound extract 26 parts. firmly stirring, uniformly.
Embodiment 4
It is same as in Example 3 that Flos Caryophylli, Zanthoxylum schinifolium and pericarpium zanthoxyli bungeani compound preparing of extract
Application Example
Flos Caryophylli, Zanthoxylum schinifolium compound extract application in terms of preparing Bulbus Allii intestinal essence with pericarpium zanthoxyli bungeani
Garlic oleoresin 3 parts, Oleum Bulbus Allii 1 part, Semen Myristicae oil 1 part, pepper oleoresin 3 parts, oil of Rhizoma Zingiberis Recens 1 part, edible oil 30 parts, fourth
Fragrant, Zanthoxylum schinifolium compounds extract 27 parts, Oleum Caryophylli 2 parts, vanillin 5 parts, propylene glycol 27 parts with pericarpium zanthoxyli bungeani.Firmly stirring, uniformly
?.
Flos Caryophylli, Zanthoxylum schinifolium that the various embodiments described above preparation method obtains compound extract with pericarpium zanthoxyli bungeani and add food flavor to
In, enhance the feeling of freshness of essence, at utmost remain the original fragrance of spice, the quality improving salt taste essence is played long-pending
Pole acts on.
Claims (6)
1. a Flos Caryophylli, Zanthoxylum schinifolium compound method for preparing extractive with pericarpium zanthoxyli bungeani, it is characterised in that: the method is with Flos Caryophylli, blue and white
Green pepper and pericarpium zanthoxyli bungeani are raw material, by extracting effective component, then isolate effective component through enzymolysis, and ultrasonic extraction improves
The extraction yield of effective ingredient, finally concentrating distillation increases head perfume；Specific as follows:
(1) extraction: Flos Caryophylli, Zanthoxylum schinifolium are fully extracted in lixiviating solution with pericarpium zanthoxyli bungeani, the ratio of Flos Caryophylli, Zanthoxylum schinifolium and pericarpium zanthoxyli bungeani
1:4:2, composite extract is 1:5～1:15 with the w/v kg/L of lixiviating solution, and extraction temperature is 1～10 DEG C, during extraction
Between be 4～8 hours；Described lixiviating solution is pure water or ethanol that concentration is 65% or salad oil or propylene glycol or glycerol；Obtain
Coarse fodder；
(2) enzymolysis: coarse fodder is added papain and pectase, coarse fodder and papain and the weight ratio 1 of pectase:
0.02～1:0.05, reaction temperature 50～70 DEG C, time 3～5 hours；Enzymolysis completes to be warming up to 94 DEG C, time 20～30 minutes；
Obtain extracting solution；
(3) ultrasonic extraction: extracting solution is put into ultrasonic equipment and extracts, time 20～30 minutes；Temperature 50～70 DEG C；
It is filtrated to get ultrasonic extract；
(4) distillation is concentrated: ultrasonic extract is concentrated into the 1/5～1/10 of original volume, i.e. obtains Flos Caryophylli Zanthoxylum schinifolium and Flos Carthami
Green pepper compounds extract.
Flos Caryophylli the most according to claim 1, Zanthoxylum schinifolium compound method for preparing extractive with pericarpium zanthoxyli bungeani, it is characterised in that: institute
Stating in step 1), the w/v kg/L that Flos Caryophylli, Zanthoxylum schinifolium compound extract and lixiviating solution with pericarpium zanthoxyli bungeani is 1:10；Extraction temperature
Spend 6 DEG C, extraction time 5 hours；Lixiviating solution be concentration be the ethanol of 65%.
Flos Caryophylli the most according to claim 1, Zanthoxylum schinifolium compound method for preparing extractive with pericarpium zanthoxyli bungeani, it is characterised in that: step
Suddenly the papain in (2) and pectase weight ratio are 1:0.02, reaction temperature 70 DEG C, 3 hours response time, intensification enzyme denaturing
20 minutes.
Flos Caryophylli the most according to claim 1, Zanthoxylum schinifolium compound method for preparing extractive with pericarpium zanthoxyli bungeani, it is characterised in that: step
Suddenly 20 minutes ultrasonic extraction time, temperature 60 C, material ratio 1:10 in (3).
Flos Caryophylli the most according to claim 1, Zanthoxylum schinifolium compound method for preparing extractive with pericarpium zanthoxyli bungeani, it is characterised in that: step
Suddenly (4) concentrate distillation ultrasonic extract and are concentrated into original volume 1/10.
6. Flos Caryophylli, Zanthoxylum schinifolium described in a claim 1 compound method for preparing extractive with pericarpium zanthoxyli bungeani and obtain product in preparation
Application in terms of saline taste spice essence.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610557159.2A CN106174378A (en) | 2016-07-15 | 2016-07-15 | Flos Caryophylli, Zanthoxylum schinifolium compound the preparation method of extract and the application of product with pericarpium zanthoxyli bungeani |
| PCT/CN2016/096639 WO2018010264A1 (en) | 2016-07-15 | 2016-08-25 | Preparation method for compounded extract of clove, green sichuan pepper and red sichuan pepper and application of product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610557159.2A CN106174378A (en) | 2016-07-15 | 2016-07-15 | Flos Caryophylli, Zanthoxylum schinifolium compound the preparation method of extract and the application of product with pericarpium zanthoxyli bungeani |
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| CN106174378A true CN106174378A (en) | 2016-12-07 |
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| CN201610557159.2A Pending CN106174378A (en) | 2016-07-15 | 2016-07-15 | Flos Caryophylli, Zanthoxylum schinifolium compound the preparation method of extract and the application of product with pericarpium zanthoxyli bungeani |
Country Status (2)
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| WO (1) | WO2018010264A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107056964A (en) * | 2017-02-13 | 2017-08-18 | 重庆华萃生物技术有限公司 | A kind of method that utilization zanthoxylum slag prepares pectin |
| CN107625834A (en) * | 2017-09-21 | 2018-01-26 | 重庆第二师范学院 | The high efficiency extraction separation method and system of a kind of available things of Zanthoxylum bungeanum |
| CN114081158A (en) * | 2021-11-24 | 2022-02-25 | 衡水正非食品有限公司 | Composite essence for prolonging shelf life of food |
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| FR3084818B1 (en) * | 2018-08-13 | 2021-09-03 | Sa Baumaniere | MANUFACTURING PROCESS OF TASTE HEXAUSTERS BASED ON MONO INGREDIENT NATURAL INGREDIENTS, INTENDED TO STRENGTHEN THE AROMA OF THE SAME COOKED AND SERVED INGREDIENT |
| FR3101757B1 (en) * | 2019-10-14 | 2023-09-22 | Baumaniere | METHOD FOR THE AROMATIC PREPARATION OF INGREDIENTS FROM ANY NATURAL FOOD COMPONENT CONTAINED IN AN INDIVIDUAL CAPSULE FOR STANDARD PERCOLATION DEVICE |
| CN113367308A (en) * | 2021-01-22 | 2021-09-10 | 中国标准化研究院 | Spicy material without spice, natural spicy essence and preparation method thereof |
| CN117730976A (en) * | 2024-01-05 | 2024-03-22 | 东莞市华井生物科技有限公司 | Preparation technology of old brine essential oil and product |
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- 2016-08-25 WO PCT/CN2016/096639 patent/WO2018010264A1/en active Application Filing
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| CN1132038A (en) * | 1995-11-23 | 1996-10-02 | 吕大谷 | Flavouring for cooking meat foodstuff and its prodn. method |
| CN1188614A (en) * | 1998-02-26 | 1998-07-29 | 王宪俊 | Chinese prickley ash extract |
| CN101653235A (en) * | 2009-09-11 | 2010-02-24 | 李锦记（新会）食品有限公司 | Preparation method of dried orange peel soy sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107056964A (en) * | 2017-02-13 | 2017-08-18 | 重庆华萃生物技术有限公司 | A kind of method that utilization zanthoxylum slag prepares pectin |
| CN107625834A (en) * | 2017-09-21 | 2018-01-26 | 重庆第二师范学院 | The high efficiency extraction separation method and system of a kind of available things of Zanthoxylum bungeanum |
| CN114081158A (en) * | 2021-11-24 | 2022-02-25 | 衡水正非食品有限公司 | Composite essence for prolonging shelf life of food |
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| Publication number | Publication date |
|---|---|
| WO2018010264A1 (en) | 2018-01-18 |
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Application publication date: 20161207 |