CN106244334A - A kind of preparation method of crude soya bean spice - Google Patents
A kind of preparation method of crude soya bean spice Download PDFInfo
- Publication number
- CN106244334A CN106244334A CN201610818676.0A CN201610818676A CN106244334A CN 106244334 A CN106244334 A CN 106244334A CN 201610818676 A CN201610818676 A CN 201610818676A CN 106244334 A CN106244334 A CN 106244334A
- Authority
- CN
- China
- Prior art keywords
- sal
- extraction
- spice
- semen sojae
- sojae atricolor
- Prior art date
- 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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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses the preparation method of a kind of crude soya bean spice, comprise the following steps: (1) selects raw material: using dry Semen sojae atricolor is raw material, and using Sal as thermal conducting agent and fumet, the mass ratio of dry Semen sojae atricolor and Sal is 1:1 5；(2) bakee: stoving temperature is 130 200 DEG C, bakees 20 120min, screens out Sal after baking；(3) pulverize: use pulverizer that the Semen sojae atricolor screening out Sal after bakeing is pulverized；(4) SCF-CO 2 equipment extracting soybean local flavor product is utilized, extraction conditions is: extracting pressure 10 40MPa, extraction temperature is 30 70 DEG C, and extraction time is 0.5 8 hours, and the product being obtained by extraction is crude soya bean spice through adding oiliness antioxidant filtration treatment.The product of the present invention has strong baking perfume and feature bean is fragrant, and aroma strength is high, the pure nature of odor type；Make an addition to the vegetable protein beverages such as bean milk can promote the mouthfeel plumpness of beverage and fragrance fidelity.
Description
Technical field
The present invention relates to the preparation method of a kind of Semen sojae atricolor spice, the preparation method of a kind of crude soya bean spice.
Background technology
Spice, is a kind of to be smelt fragrance by olfactory sensation or the sense of taste tastes the material of fragrance, is the raw material of preparation essence, has
Pleasant aromatic odor can be used for compound or the mixture of preparing essence.
At present when preparing Semen sojae atricolor spice, spice extraction usually requires that baking degree is higher, more the most burnt, conventional
Roast and be difficult to control, always have some Jiao, affect local flavor.Semen sojae atricolor use Sal roast together, it is possible to control height degree of roasting with
Uniformity, but roast with salt, just it not being suitable for traditional extracting mode, Sal can enter product, produces saline taste.Accordingly, it would be desirable to
One both can bakee with uniform depth, again can be with the preparation side of the crude soya bean spice of selective extraction crude soya bean local flavor product
Method, SCF-CO 2 is as a kind of apolar extraction technology, it is possible to selective extraction local flavor class material well, and without
Go out the inorganic salts materials such as Sal.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of crude soya bean spice, to solve above-mentioned background technology carries
The problem gone out.
For achieving the above object, the present invention provides following technical scheme:
The preparation method of a kind of crude soya bean spice, comprises the following steps:
(1) raw material is selected: using dry Semen sojae atricolor is raw material, using Sal as thermal conducting agent and fumet, dry Semen sojae atricolor and Sal
Mass ratio is 1:1-5；
(2) bakee: stoving temperature is 130-200 DEG C, bakee 20-120min, after baking, screen out Sal；
(3) pulverize: use pulverizer that the Semen sojae atricolor screening out Sal after bakeing is pulverized；
(4) utilizing SCF-CO 2 equipment extracting soybean local flavor product, extraction conditions is: extracting pressure 10-40MPa,
Extraction temperature is 30-70 DEG C, and extraction time is 0.5-8 hour, and the product being obtained by extraction is through adding oiliness antioxidant and filtering
Process is crude soya bean spice.
As the further scheme of the present invention: described in step (1), the mass ratio of dry Semen sojae atricolor and Sal is 1:3.
As the present invention further scheme: in step (2), stoving temperature is 165 DEG C, bakee 70min.
As the present invention further scheme: in step (4), extraction conditions is: extracting pressure 25MPa, extraction temperature is
50 DEG C, extraction time is 4 hours.
Compared with prior art, the invention has the beneficial effects as follows: the product of the present invention has strong baking perfume and feature
Bean is fragrant, and aroma strength is high, the pure nature of odor type；Make an addition to the vegetable protein beverages such as bean milk can promote the mouthfeel plumpness of beverage
And fragrance fidelity.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, the preparation method of a kind of crude soya bean spice, comprise the following steps:
(1) raw material is selected: using dry Semen sojae atricolor is raw material, using Sal as thermal conducting agent and fumet, dry Semen sojae atricolor and Sal
Mass ratio is 1:1；
(2) bakee: stoving temperature is 130 DEG C, bakee 20min, after baking, screen out Sal；
(3) pulverize: use pulverizer that the Semen sojae atricolor screening out Sal after bakeing is pulverized；
(4) utilizing SCF-CO 2 equipment extracting soybean local flavor product, extraction conditions is: extracting pressure 10MPa, extraction
Taking temperature is 30 DEG C, and extraction time is 0.5 hour, and the product being obtained by extraction is through adding oiliness antioxidant filtration treatment
Crude soya bean spice.
Embodiment 2
In the embodiment of the present invention, the preparation method of a kind of crude soya bean spice, comprise the following steps:
(1) raw material is selected: using dry Semen sojae atricolor is raw material, using Sal as thermal conducting agent and fumet, dry Semen sojae atricolor and Sal
Mass ratio is 1:2；
(2) bakee: stoving temperature is 145 DEG C, bakee 40min, after baking, screen out Sal；
(3) pulverize: use pulverizer that the Semen sojae atricolor screening out Sal after bakeing is pulverized；
(4) utilizing SCF-CO 2 equipment extracting soybean local flavor product, extraction conditions is: extracting pressure 20MPa, extraction
Taking temperature is 40 DEG C, and extraction time is 2 hours, and the product being obtained by extraction is sky through adding oiliness antioxidant filtration treatment
So Semen sojae atricolor spice.
Embodiment 3
In the embodiment of the present invention, the preparation method of a kind of crude soya bean spice, comprise the following steps:
(1) raw material is selected: using dry Semen sojae atricolor is raw material, using Sal as thermal conducting agent and fumet, dry Semen sojae atricolor and Sal
Mass ratio is 1:3；
(2) bakee: stoving temperature is 165 DEG C, bakee 70min, after baking, screen out Sal；
(3) pulverize: use pulverizer that the Semen sojae atricolor screening out Sal after bakeing is pulverized；
(4) utilizing SCF-CO 2 equipment extracting soybean local flavor product, extraction conditions is: extracting pressure 25MPa, extraction
Taking temperature is 50 DEG C, and extraction time is 4 hours, and the product being obtained by extraction is sky through adding oiliness antioxidant filtration treatment
So Semen sojae atricolor spice.
Embodiment 4
In the embodiment of the present invention, the preparation method of a kind of crude soya bean spice, comprise the following steps:
(1) raw material is selected: using dry Semen sojae atricolor is raw material, using Sal as thermal conducting agent and fumet, dry Semen sojae atricolor and Sal
Mass ratio is 1:4；
(2) bakee: stoving temperature is 185 DEG C, bakee 100min, after baking, screen out Sal；
(3) pulverize: use pulverizer that the Semen sojae atricolor screening out Sal after bakeing is pulverized；
(4) utilizing SCF-CO 2 equipment extracting soybean local flavor product, extraction conditions is: extracting pressure 30MPa, extraction
Taking temperature is 60 DEG C, and extraction time is 6 hours, and the product being obtained by extraction is sky through adding oiliness antioxidant filtration treatment
So Semen sojae atricolor spice.
Embodiment 5
In the embodiment of the present invention, the preparation method of a kind of crude soya bean spice, comprise the following steps:
(1) raw material is selected: using dry Semen sojae atricolor is raw material, using Sal as thermal conducting agent and fumet, dry Semen sojae atricolor and Sal
Mass ratio is 1:5；
(2) bakee: stoving temperature is 200 DEG C, bakee 120min, after baking, screen out Sal；
(3) pulverize: use pulverizer that the Semen sojae atricolor screening out Sal after bakeing is pulverized；
(4) utilizing SCF-CO 2 equipment extracting soybean local flavor product, extraction conditions is: extracting pressure 40MPa, extraction
Taking temperature is 70 DEG C, and extraction time is 8 hours, and the product being obtained by extraction is sky through adding oiliness antioxidant filtration treatment
So Semen sojae atricolor spice.
The product of the present invention has strong baking perfume and feature bean is fragrant, and aroma strength is high, the pure nature of odor type；Make an addition to
The vegetable protein beverages such as bean milk can promote mouthfeel plumpness and the fragrance fidelity of beverage.
Spice extraction usually requires that baking degree is higher, more the most burnt, and routine roasts and is difficult to control, always has
Burnt, affect local flavor.The present invention uses Sal to roast together, it is possible to control height degree of roasting with uniformity, be pressed onto top line and
The most burnt.Sift out salt after roasting and continue use, Semen sojae atricolor may also remain a small amount of salt, roast with salt, be not just suitable for traditional proposing
Take mode, have saline taste, the most again with SCF-CO 2, salinity will not be extracted, the desired perfume (or spice) of a selective extraction
Gas material.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only wraps
Containing an independent technical scheme, this narrating mode of description is only that for clarity sake those skilled in the art should
Description can also be formed those skilled in the art through appropriately combined as an entirety, the technical scheme in each embodiment
May be appreciated other embodiments.
Claims (4)
1. the preparation method of a crude soya bean spice, it is characterised in that comprise the following steps:
(1) raw material is selected: using dry Semen sojae atricolor is raw material, using Sal as thermal conducting agent and fumet, dry Semen sojae atricolor and the quality of Sal
Ratio is 1:1-5；
(2) bakee: stoving temperature is 130-200 DEG C, bakee 20-120min, after baking, screen out Sal；
(3) pulverize: use pulverizer that the Semen sojae atricolor screening out Sal after bakeing is pulverized；
(4) utilizing SCF-CO 2 equipment extracting soybean local flavor product, extraction conditions is: extracting pressure 10-40MPa,
Extraction temperature is 30-70 DEG C, and extraction time is 0.5-8 hour, and the product being obtained by extraction is through adding oiliness antioxidant also
Filtration treatment is crude soya bean spice.
The preparation method of crude soya bean spice the most according to claim 1, it is characterised in that dry big described in step (1)
The mass ratio of bean and Sal is 1:3.
The preparation method of crude soya bean spice the most according to claim 1, it is characterised in that stoving temperature in step (2)
It is 165 DEG C, bakees 70min.
The preparation method of crude soya bean spice the most according to claim 1, it is characterised in that extraction conditions in step (4)
For: extracting pressure 25MPa, extraction temperature is 50 DEG C, and extraction time is 4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610818676.0A CN106244334A (en) | 2016-09-12 | 2016-09-12 | A kind of preparation method of crude soya bean spice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610818676.0A CN106244334A (en) | 2016-09-12 | 2016-09-12 | A kind of preparation method of crude soya bean spice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106244334A true CN106244334A (en) | 2016-12-21 |
Family
ID=57598831
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610818676.0A Pending CN106244334A (en) | 2016-09-12 | 2016-09-12 | A kind of preparation method of crude soya bean spice |
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| CN (1) | CN106244334A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1529553A (en) * | 2001-03-23 | 2004-09-15 | �Ʒ� | Stable aroma-providing components and food material comprising same |
| CN202476361U (en) * | 2012-01-17 | 2012-10-10 | 青岛利和萃取科技有限公司 | Device for preprocessing coffee bean through supercritical carbon dioxide |
| CN102845788A (en) * | 2012-09-28 | 2013-01-02 | 安徽小刘食品股份有限公司 | Method for preparing pumpkin seeds containing rich anthocyanin |
| CN103044519A (en) * | 2012-11-14 | 2013-04-17 | 山西乾泽生物科技有限公司 | Method for extracting protein selenium from red kidney bean by supercritical CO2 |
| CN103484238A (en) * | 2013-10-18 | 2014-01-01 | 长春大学 | Method for extracting cibora jadalna oil by supercritical carbon dioxide |
-
2016
- 2016-09-12 CN CN201610818676.0A patent/CN106244334A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1529553A (en) * | 2001-03-23 | 2004-09-15 | �Ʒ� | Stable aroma-providing components and food material comprising same |
| CN202476361U (en) * | 2012-01-17 | 2012-10-10 | 青岛利和萃取科技有限公司 | Device for preprocessing coffee bean through supercritical carbon dioxide |
| CN102845788A (en) * | 2012-09-28 | 2013-01-02 | 安徽小刘食品股份有限公司 | Method for preparing pumpkin seeds containing rich anthocyanin |
| CN103044519A (en) * | 2012-11-14 | 2013-04-17 | 山西乾泽生物科技有限公司 | Method for extracting protein selenium from red kidney bean by supercritical CO2 |
| CN103484238A (en) * | 2013-10-18 | 2014-01-01 | 长春大学 | Method for extracting cibora jadalna oil by supercritical carbon dioxide |
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Application publication date: 20161221 |