CN106174395A - A kind of light fragrant flavouring agent and preparation method thereof - Google Patents
A kind of light fragrant flavouring agent and preparation method thereof Download PDFInfo
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- CN106174395A CN106174395A CN201610573401.5A CN201610573401A CN106174395A CN 106174395 A CN106174395 A CN 106174395A CN 201610573401 A CN201610573401 A CN 201610573401A CN 106174395 A CN106174395 A CN 106174395A
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- folium
- flavouring agent
- sauerkraut
- caulis
- mixing
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 44
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 12
- 235000021108 sauerkraut Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 241000628997 Flos Species 0.000 claims abstract description 7
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000811 xylitol Substances 0.000 claims abstract description 4
- 235000010447 xylitol Nutrition 0.000 claims abstract description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 4
- 229960002675 xylitol Drugs 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000003517 fume Substances 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
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- 102000004190 Enzymes Human genes 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 230000007159 enucleation Effects 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 210000005253 yeast cell Anatomy 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 15
- 239000000463 material Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 7
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- 230000036541 health Effects 0.000 abstract description 3
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- 241001465754 Metazoa Species 0.000 abstract description 2
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- 235000012976 tarts Nutrition 0.000 abstract description 2
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 abstract 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 abstract 1
- 235000015076 Shorea robusta Nutrition 0.000 abstract 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 18
- 235000015203 fruit juice Nutrition 0.000 description 11
- 230000001476 alcoholic effect Effects 0.000 description 6
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 description 4
- 238000000605 extraction Methods 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- NQRYJNQNLNOLGT-UHFFFAOYSA-N Piperidine Chemical compound C1CCNCC1 NQRYJNQNLNOLGT-UHFFFAOYSA-N 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- -1 amino valeral Chemical compound 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- KBEBGUQPQBELIU-CMDGGOBGSA-N Ethyl cinnamate Chemical compound CCOC(=O)\C=C\C1=CC=CC=C1 KBEBGUQPQBELIU-CMDGGOBGSA-N 0.000 description 1
- 108010058643 Fungal Proteins Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- RXQNHIDQIJXKTK-UHFFFAOYSA-N azane;pentanoic acid Chemical compound [NH4+].CCCCC([O-])=O RXQNHIDQIJXKTK-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- KBEBGUQPQBELIU-UHFFFAOYSA-N cinnamic acid ethyl ester Natural products CCOC(=O)C=CC1=CC=CC=C1 KBEBGUQPQBELIU-UHFFFAOYSA-N 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B 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
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of light fragrant flavouring agent and preparation method thereof, be made up of the raw material of following weight portion: fruit wine yeast powder, honey peach, Caulis et Folium Lactucae Sativae juice, crystal sugar, Flos Chrysanthemi, papain, mushroom, erucic acid dish, Folium Nelumbinis, Folium Camelliae sinensis, skim milk, Sal, xylitol, Oleum sesami, Herba Pelargonii Graveolentis and appropriate water；Sauerkraut has good delicate flavour and tart flavour, being a kind of appetitive good material, often see that sauerkraut all can be slavered, sauerkraut is mixed with Folium Camelliae sinensis, Herba Pelargonii Graveolentis etc. and to first pass through frying by invention, under high temperature action, fragrant fat in plant can overflow, and then decocts in mixing, makes aromatics composition be dissolved in water, the flavouring agent made is without any animal food composition, health preserving, is the most also improved staple food mouthfeel, effect of facilitating digestion.
Description
Technical field
The invention belongs to the Technology field of food, be specifically related to a kind of light fragrant flavouring agent and preparation side thereof
Method.
Background technology
Along with the development of society, the technique of food and the mouthfeel of each side are increasingly subject to people's attention, and food is not only
Only will be premised on health, mouthfeel is the most important, and bread is the staff of life, but the most nutritious fruit and vegerable, even
Meat products, does not has good flavoring agent as taste conditioner, it is difficult to swallow, therefore the flavouring agent of food become modern society can not
Or the part lacked, some meat-eating race flavoring agent can make some vegetarian diets more delicious, improves appetite；Flavoring agent typically belongs to instant food
Product, directly with main food materials mixed edible, have the effect improving staple food local flavor, and conventional flavoring agent is primarily present in various degree
Shortcoming has；The bonding component of the many employings of flavoring agent increases the viscosity of flavouring agent, these bonding components, although harmless, but often
Adhesive speed is too fast, quickly solidifies, and makes staple food be bonded together, poor effect.
Making the flavoring agent of carnivorous fragrance, the interpolation of meat food materials own be can't do without, but in the flavoring agent of meat-eating race
Containing multiple meat protein ingredient, exposing and be the most easily infected by bacterial, protein is broken down into Trimethylamine, hexahydro
Pyridine, amino valeral and aminovaleric acid constituents, these materials can send fishy smell beastly, utilizes the medicated beer wine of trace
The compositions such as essence can play good effect, and ethanol is good organic solvent, Trimethylamine can be dissolved by ethanol, after heating
Together volatilizing with ethanol, the producing principle of beer duck is such.
Yeast extract is again yeast extraction, yeastex, yeast extract, is with yeast as raw material, utilizes modern biotechnology skill
Endobacillary for yeast protein, nucleic acid material are degraded by art, the powdery obtained through some refining steps, paste or
Liquid type product, has strong flavor performance, is a kind of senior flavoring agent, it contain peptides, the 18 of needed by human body
Kind of aminoacid, multiple nucleotide, sugar, vitamin B group, ergosterol be sour and various trace element etc., without cholesterol and full
And fatty acid, the most also there is the effect of nutrition, medical assistance.
Summary of the invention
The present invention is in order to improve the insulation of flavouring agent, moisturizing and antioxygenic property, and invention is a kind of by fruit wine yeast half-fermented
The fragrance flavouring agent of preparation, has and reduces meat flavoring agent fishy smell, the delicious flavoring agent of extraction fragrance matter, particular by following
Method realizes:
A kind of light fragrant flavouring agent, it is characterised in that be made up of the raw material of following weight portion: fruit wine yeast powder 6 ~ 10, water
Honey peach 500 ~ 600, Caulis et Folium Lactucae Sativae juice 150 ~ 200, crystal sugar 70 ~ 80, Flos Chrysanthemi 60 ~ 80, papain 2 ~ 3, dried mushrooms 10 ~ 15, mustard
Dish sauerkraut 70 ~ 90, Folium Nelumbinis 30 ~ 38, Folium Camelliae sinensis 45 ~ 60, skim milk 100 ~ 150, Sal 30 ~ 40, xylitol 20 ~ 25, Oleum sesami
50 ~ 65, Herba Pelargonii Graveolentis 10 ~ 16 and appropriate water.
The preparation method of a kind of light fragrant flavouring agent, it is characterised in that include following step:
(1) by honey peach enucleation, juice extractor breaks into homogenate, mixing Caulis et Folium Lactucae Sativae juice, Flos Chrysanthemi and crystal sugar together with peel, adds raw material weight
The water agitation and dilution of amount part 3 ~ 5 times, pours in fermentation tank, inoculates fruit wine yeast powder, constant temperature 20 ~ 25 DEG C fermentation 20 after high temperature sterilize
~25h；
(2) (1) gained fermented product is carried out sucking filtration, obtain filtered juice, add Sal, papain, make under the conditions of water-bath 50 ~ 60 DEG C
Yeast cells self-dissolving 15 ~ 20h, obtains filtrate after being centrifuged；
(3) mixing Caulis et Folium Brassicae junceae sauerkraut, Folium Nelumbinis, Folium Camelliae sinensis and Herba Pelargonii Graveolentis, be first tentatively ground into lamellar, is then placed in being preheated to the Oleum sesami of boiling
Middle frying is sallow to surface, goes out perfume (or spice), is subsequently adding skim milk and other residual components, decocts after being watered by material-water ratio 1:6 ~ 10
Boil 50 ~ 75min, the decoction of filtration；
(4) mixing the filtrate described in (2) and (3) gained decoction, again boil after mixing, little fire keeps boiling 10 ~ 15min volatilization
Fume also kills enzyme, prepares flavouring agent after concentration.
The present invention is to be used for preparing flavouring agent by the fruit of half-fermented, specifically by the sarcocarp of fruit through fruit wine yeast
Half-fermented effect, produces ethanol, then the half-fermented fruit juice containing ethanol mixes with meat material decoction, thickening, finally makes
Obtain flavouring agent.
Inventing fragrant citrus as raw material, after fruit juice, sugar addition are squeezed to obtain in peeling, sterilizing also inoculates fruit wine yeast powder, stirs
Mix after mixing fermentation culture under the conditions of 20 ~ 25 DEG C, every the alcoholic strength of 12h sampling Detection fruit wine, find the wine in fermented product
Precision is changed to: after after 12h, alcoholic strength is about 2%, 24h, alcoholic strength is 4 ~ 5%, and the alcoholic strength after 36h is about 8%,
After 48h, alcoholic strength is constantly in a state more smoothly, and alcoholic strength is constant 9 ~ 10%, and invention uses alcohol content 4
The fruit juice of about 24h of fermenting when ~ 5% carries out producing flavoring agent, detects fruit juice sugar content now simultaneously and is about the 1/ of primary quantity
About 4, sugar content decrease speed is fast, and sugar consumes serious, meets the condition preparing flavouring agent, utilizes and ferments through after a while
Fruit juice be prepared flavoring agent, on the one hand sweat can produce the flavor component of nearly 36 kinds, including aromatic alcohol,
Esters, aldehydes, alkenes etc., main aroma substance has ethyl caprate, ethyl caprilate, moon ethyl caprate, ethyl cinnamate etc..Separately
On the one hand micro ethanol belongs to a kind of organic solvent, the fragrance matter added is had extraction, dissolution, makes the spice of preparation
Fragrance is denseer.
The fruit juice that fruit juice contains micro ethanol after fermentation after a while is remixed meat class additive decoct together
Boiling, the process of decoction can vapor away alcohol component, takes away dissolving and cause fishy smell main cause while ethanol volatilization simultaneously
The materials such as Trimethylamine, make meat flavouring agent without fishy smell, expose fresh keeping time in atmosphere longer, it is most important that evaporate
After fume, flavoring agent does not have fume.During decocting, the yeast in half-fermented fruit juice can produce along with the raising of temperature
Self-dissolving release yeast intracellular organic matter, not only idiotrophic enriches, or a kind of meat product improves the edible of meat product mouthfeel
Essence, this point has had a lot of document and impurity to relate to.
Being different from the pure fermentation preparing fruit wine during the fruit juice fermentation of the present invention, the process of fermentation is without any fruit
Glue enzyme carries out pretreatment, and the pre-treatment of pectase can decompose the pectin in fruit, reduces the viscosity of fruit juice, improved filtering velocity
Degree, crushing juice rate etc., be to make in the fruit juice after fermentation containing a certain amount of pectin composition without pectase, is used for replacing adjusting
Emplastic in taste substance, improves flavouring agent adhesive force on staple food material, forms natural protecting film, prevent staple food material moisture
Evaporation, the humidity keeping certain can be more helpful for mouthfeel.
Beneficial effects of the present invention: sauerkraut has good delicate flavour and tart flavour, is a kind of appetitive good material, often
Seeing that sauerkraut all can be slavered, sauerkraut is mixed with Folium Camelliae sinensis, Herba Pelargonii Graveolentis etc. and to first pass through frying by invention, under high temperature action, and plant
In fragrant fat can overflow, then mixing decoct, make aromatics composition be dissolved in water, the flavouring agent made is without any
Animal food composition, health preserving, be the most also improved staple food mouthfeel, effect of facilitating digestion.
Detailed description of the invention
Embodiment 1:
A kind of light fragrant flavouring agent, it is characterised in that be made up of the raw material of following weight portion (g): fruit wine yeast powder 8, water
Honey peach 550, Caulis et Folium Lactucae Sativae juice 180, crystal sugar 75, Flos Chrysanthemi 70, papain 2, dried mushrooms 12, Caulis et Folium Brassicae junceae sauerkraut 80, Folium Nelumbinis 35, Folium Camelliae sinensis
50, skim milk 120, Sal 35, xylitol 22, Oleum sesami 60, Herba Pelargonii Graveolentis 12 and appropriate water.
The preparation method of a kind of light fragrant flavouring agent, it is characterised in that include following step:
(1) by honey peach enucleation, juice extractor breaks into homogenate, mixing Caulis et Folium Lactucae Sativae juice, Flos Chrysanthemi and crystal sugar together with peel, adds raw material weight
The water agitation and dilution of amount part 3 ~ 5 times, pours in fermentation tank, inoculates fruit wine yeast powder, constant temperature 20 ~ 25 DEG C fermentation 20 after high temperature sterilize
~25h；
(2) (1) gained fermented product is carried out sucking filtration, obtain filtered juice, add Sal, papain, make under the conditions of water-bath 50 ~ 60 DEG C
Yeast cells self-dissolving 15 ~ 20h, obtains filtrate after being centrifuged；
(3) mixing Caulis et Folium Brassicae junceae sauerkraut, Folium Nelumbinis, Folium Camelliae sinensis and Herba Pelargonii Graveolentis, be first tentatively ground into lamellar, is then placed in being preheated to the Oleum sesami of boiling
Middle frying is sallow to surface, goes out perfume (or spice), is subsequently adding skim milk and other residual components, decocts after being watered by material-water ratio 1:6 ~ 10
Boil 50 ~ 75min, the decoction of filtration；
(4) mixing the filtrate described in (2) and (3) gained decoction, again boil after mixing, little fire keeps boiling 10 ~ 15min volatilization
Fume also kills enzyme, prepares flavouring agent after concentration.
Claims (2)
1. a light fragrant flavouring agent, it is characterised in that be made up of the raw material of following weight portion: fruit wine yeast powder 6 ~ 10,
Honey peach 500 ~ 600, Caulis et Folium Lactucae Sativae juice 150 ~ 200, crystal sugar 70 ~ 80, Flos Chrysanthemi 60 ~ 80, papain 2 ~ 3, dried mushrooms 10 ~ 15,
Caulis et Folium Brassicae junceae sauerkraut 70 ~ 90, Folium Nelumbinis 30 ~ 38, Folium Camelliae sinensis 45 ~ 60, skim milk 100 ~ 150, Sal 30 ~ 40, xylitol 20 ~ 25, Semen Sesami
Oil 50 ~ 65, Herba Pelargonii Graveolentis 10 ~ 16 and appropriate water.
The preparation method of a kind of light fragrant flavouring agent, it is characterised in that include following
Step:
(1) by honey peach enucleation, juice extractor breaks into homogenate, mixing Caulis et Folium Lactucae Sativae juice, Flos Chrysanthemi and crystal sugar together with peel, adds raw material weight
The water agitation and dilution of amount part 3 ~ 5 times, pours in fermentation tank, inoculates fruit wine yeast powder, constant temperature 20 ~ 25 DEG C fermentation 20 after high temperature sterilize
~25h；
(2) (1) gained fermented product is carried out sucking filtration, obtain filtered juice, add Sal, papain, make under the conditions of water-bath 50 ~ 60 DEG C
Yeast cells self-dissolving 15 ~ 20h, obtains filtrate after being centrifuged；
(3) mixing Caulis et Folium Brassicae junceae sauerkraut, Folium Nelumbinis, Folium Camelliae sinensis and Herba Pelargonii Graveolentis, be first tentatively ground into lamellar, is then placed in being preheated to the Oleum sesami of boiling
Middle frying is sallow to surface, goes out perfume (or spice), is subsequently adding skim milk and other residual components, decocts after being watered by material-water ratio 1:6 ~ 10
Boil 50 ~ 75min, the decoction of filtration；
(4) mixing the filtrate described in (2) and (3) gained decoction, again boil after mixing, little fire keeps boiling 10 ~ 15min volatilization
Fume also kills enzyme, prepares flavouring agent after concentration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610573401.5A CN106174395A (en) | 2016-07-21 | 2016-07-21 | A kind of light fragrant flavouring agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610573401.5A CN106174395A (en) | 2016-07-21 | 2016-07-21 | A kind of light fragrant flavouring agent and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174395A true CN106174395A (en) | 2016-12-07 |
Family
ID=57493594
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610573401.5A Withdrawn CN106174395A (en) | 2016-07-21 | 2016-07-21 | A kind of light fragrant flavouring agent and preparation method thereof |
Country Status (1)
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| CN (1) | CN106174395A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690238A (en) * | 2017-01-18 | 2017-05-24 | 安徽鸡笼山食品有限公司 | Natural vegetarian seasoner and preparation method thereof |
| CN110521996A (en) * | 2019-08-27 | 2019-12-03 | 广西味豪食品有限公司 | A kind of microbial fermentation chickens' extract and its preparation process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140561A (en) * | 1995-07-14 | 1997-01-22 | 张卫星 | Condiment and its processing technology |
| CN105285925A (en) * | 2015-11-13 | 2016-02-03 | 合肥杠岗香食品有限公司 | Seasoning sauce for flavor chicken and preparation method thereof |
-
2016
- 2016-07-21 CN CN201610573401.5A patent/CN106174395A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1140561A (en) * | 1995-07-14 | 1997-01-22 | 张卫星 | Condiment and its processing technology |
| CN105285925A (en) * | 2015-11-13 | 2016-02-03 | 合肥杠岗香食品有限公司 | Seasoning sauce for flavor chicken and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690238A (en) * | 2017-01-18 | 2017-05-24 | 安徽鸡笼山食品有限公司 | Natural vegetarian seasoner and preparation method thereof |
| CN110521996A (en) * | 2019-08-27 | 2019-12-03 | 广西味豪食品有限公司 | A kind of microbial fermentation chickens' extract and its preparation process |
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Application publication date: 20161207 |