CN106376906A - Preparation method of edible flavor enhancer with hot-processed green vegetable aroma - Google Patents
Preparation method of edible flavor enhancer with hot-processed green vegetable aroma Download PDFInfo
- Publication number
- CN106376906A CN106376906A CN201610800866.XA CN201610800866A CN106376906A CN 106376906 A CN106376906 A CN 106376906A CN 201610800866 A CN201610800866 A CN 201610800866A CN 106376906 A CN106376906 A CN 106376906A
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- China
- Prior art keywords
- edible
- water
- hot
- weight
- residual liquid
- 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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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000019264 food flavour enhancer Nutrition 0.000 title abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000000469 ethanolic extract Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 239000003513 alkali Substances 0.000 claims abstract description 3
- 239000003205 fragrance Substances 0.000 claims description 20
- 235000013305 food Nutrition 0.000 claims description 11
- 239000002893 slag Substances 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 238000005292 vacuum distillation Methods 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 2
- 235000007983 food acid Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 abstract description 7
- 235000005911 diet Nutrition 0.000 abstract description 4
- 230000000378 dietary effect Effects 0.000 abstract description 3
- 235000018927 edible plant Nutrition 0.000 abstract 5
- 238000002156 mixing Methods 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 238000004821 distillation Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 5
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000178 monomer Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003039 volatile agent Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241001055174 Asterinides folium Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000015802 Lactuca sativa var crispa Nutrition 0.000 description 1
- 240000004201 Lactuca sativa var. crispa Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002194 synthesizing effect Effects 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
Abstract
The invention relates to a preparation method of an edible flavor enhancer with hot-processed green vegetable aroma. The method concretely comprises the following steps: washing green parts of edible plants with water, chopping the washed edible plants, uniformly mixing the chopped edible plants with water with the weight 5-10 times that of the edible plants, and squeezing out water-soluble parts in the edible plants in order to obtain residues; adding edible ethanol with the volume 10-20 times the weight of the residues, extracting the residues for 2-8 h, and collecting the above obtained ethanol extract; carrying out reduced pressure distillation on the ethanol extract and recovering ethanol to obtain a residual liquid; adjusting the pH value of the residual liquid to 9-11 by using 0.1 mol/L of dietary alkali, heating the residual liquid at 30-60 DEG C for 5-16 min, continuously stirring the residual liquid, adjusting the pH value of the residual liquid to 5-7 by using 0.1 mol/L of dietary acid, carrying out reduced pressure concentration on the above obtained mixture, and drying the obtained concentrate in a 80-110 DEG C drying box in order to obtain powder with the water content of 3-12%; and uniformly mixing the powder with edible oil, of which the weight is 20-50 times of the powder, at 120-150 DEG C uniformly with stirring for 2-10 min in order to obtain the edible flavor enhancer with the hot-processed green vegetable aroma.
Description
Technical field
The present invention relates to a kind of preparation method of the edible fumet with hot-working green vegetables fragrance, belong to food manufacturing
Technology field.
Background technology
Food aroma can be divided into natural scents（Produced by animal, plant, microorganism, such as butter aroma, Flos Osmanthi Fragrantis fragrance, ferment
Female fermentation fragrance, Fructus Mali pumilae fragrance etc.）, natural fragrance（Produced by food processing process, such as cake fragrance, coffee aroma, stir-fry plate
Li Xiangqi, popcorn fragrance etc.）With synthetic fragrance（By the monomer chemistries material synthesizing or the allotment of all monomer chemistries materials
Form, such as osmanthus flower fragrance, cream flavour, strawberry essence etc.）.To be simulated natural or naturally fragrant using synthetic aroma substance
, there is its safety or as the low defect of true property, natural fragrance can not be produced by animal, plant and microorganism in gas, essentially from
In the hot-working of food, occupy an important position in consumer's diet, mankind's Long Term Contact, it has been already adapted to this kind of perfume (or spice)
Gas material, as natural scents, has the characteristics that safety and acceptability are high, is the main side of food aroma physical development
One of to, in addition to coffee aroma, this kind of aroma substance still requires study and develops at present.
It has been demonstrated that in green vegetables（Green vegetable, Herba Spinaciae, Caulis et Folium Brassicae capitatae etc.）Hot procedure in have identical to be in perfumery
Matter produces, i.e. the characteristic perfume of hot-working green vegetables, and this fragrance belongs to nature volatile compound.Plant is used using edible natural
Green portion as raw material, this green portion includes can therefore originating ten using part and discarded tailing part
Divide abundant.These raw materials are prepared by hot-working green vegetables volatile compound by scientific and rational method, is finally made
Foodstuff flavouring agent, can be widely applied to the flavouring of dish, fried food, bakery product, puffed food, cake etc., not only enriches
The dietetic life of people, and edible safety.
Content of the invention
It is an object of the invention to provide a kind of preparation method of the edible fumet with hot-working green vegetables fragrance, former
Expect the green portion for food plant and edible oil.
The present invention is a kind of preparation method of the edible fumet with hot-working green vegetables fragrance it is characterised in that having
There are following technical process and step：
A. the green portion water of food plant is cleaned repeatedly, after vegetable-chopper chopping, uniformly mix with the water of 5～10 times of weight
With, then with squeezer extrusion wherein water portion, so operate in triplicate, obtain slag.
B. in this slag add 10～20 times of volumes edible ethanol, extract 2～8h, after by this extraction mixed liquor be placed in
Naturally drain on one filter cloth, collect edible ethanol extract.By this edible ethanol extract vacuum distillation and reclaim after ethanol
To debris.
C. this debris 0.1mol/L edible alkali is adjusted behind pH9～11, heats 5～16min at 30～60 DEG C, not
Disconnected stirring, then adjust pH5～7 with 0.1mol/L food acids, subsequently by this mixture concentrating under reduced pressure and in 80～110 DEG C of drying baker
Inside being dried to water content is 3～12%（w/w）Powder thing.
D. the temperature of this powder thing and 20～50 times of weight is uniformly mixed and stirred and stirred in 120～150 DEG C of edible oil
2～10min, that is, obtain a kind of edible fumet with hot-working green vegetables fragrance.
The inventive method process is simple, easy and simple to handle, it is that a kind of efficient and economic production has hot-working green vegetable
The method of the edible fumet of dish fragrance.This product can be widely used for the flavouring of food.
Specific embodiment
After now the specific embodiment of the present invention being described in.
Embodiment 1
A. Folium Mori water is cleaned repeatedly, after vegetable-chopper chopping, uniformly mix and stir with the water of 6 times of weight, then extrude it with squeezer
Middle water portion, so operation in triplicate, obtain Folium Mori slag.
B. in this slag add 11 times of volumes edible ethanol, extract 7h, after by this extraction mixed liquor be placed on a filter cloth
Naturally drain, collect edible ethanol extract.By this edible ethanol extract vacuum distillation and reclaim and obtain a residual after ethanol
Liquid.
C. this debris 0.1mol/L eats NaOH and adjusts after pH9, heats 15min at 56 DEG C, and is stirred continuously, then
Eat HCl with 0.1mol/L and adjust pH6, subsequently by this mixture concentrating under reduced pressure and be dried to water content in 90 DEG C of drying baker and be
11%（w/w）Powder thing.
D. the temperature of this powder thing and 30 times of weight is uniformly mixed and stirred and is stirred 3min in 125 DEG C of edible corn oil,
Obtain a kind of edible fumet with hot-working green vegetables fragrance.
Embodiment 2
A. leaf lettuce water is cleaned repeatedly, after vegetable-chopper chopping, uniformly mix and stir with the water of 10 times of weight, then squeezed with squeezer
Go out wherein water portion, so operation in triplicate, obtains Caulis et Folium Lactucae sativae leaf slag.
B. in this slag add 18 times of volumes edible ethanol, extract 5h, after by this extraction mixed liquor be placed on a filter cloth
Naturally drain, collect edible ethanol extract.By this edible ethanol extract vacuum distillation and reclaim and obtain a residual after ethanol
Liquid.
C. this debris eats Na with 0.1mol/L2CO3After adjusting pH10, heat 8min at 35 DEG C, and be stirred continuously, then
Eat malic acid with 0.1mol/L and adjust pH7, be subsequently dried to water content by this mixture concentrating under reduced pressure and in 100 DEG C of drying baker
For 6%（w/w）Powder thing.
D. the temperature of this powder thing and 50 times of weight is uniformly mixed and stirred and is stirred 7min in 145 DEG C of edible soybean oil,
Obtain a kind of edible fumet with hot-working green vegetables fragrance.
Claims (1)
1. a kind of preparation method of the edible fumet with hot-working green vegetables fragrance it is characterised in that the method have with
Under processing step：
A. the green portion water of food plant is cleaned repeatedly, after vegetable-chopper chopping, uniformly mix with the water of 5～10 times of weight
With, then with squeezer extrusion wherein water portion, so operate in triplicate, obtain slag；
B. in this slag add 10～20 times of volumes edible ethanol, extract 2～8h, after by this extraction mixed liquor be placed in a filter
Naturally drain on cloth, collect edible ethanol extract；By this edible ethanol extract vacuum distillation and reclaim and obtain one after ethanol
Debris；
C. this debris 0.1mol/L edible alkali is adjusted behind pH9～11, heats 5～16min at 30～60 DEG C, and constantly stirs
Mix, then adjust pH5～7 with 0.1mol/L food acids, subsequently dry by this mixture concentrating under reduced pressure and in 80～110 DEG C of drying baker
It is 3～12% to water content（w/w）Powder thing；
D. the temperature of this powder thing and 20～50 times of weight is uniformly mixed and stirred and stir 2 in 120～150 DEG C of edible oil～
10min, that is, obtain a kind of edible fumet with hot-working green vegetables fragrance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610800866.XA CN106376906A (en) | 2016-09-05 | 2016-09-05 | Preparation method of edible flavor enhancer with hot-processed green vegetable aroma |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610800866.XA CN106376906A (en) | 2016-09-05 | 2016-09-05 | Preparation method of edible flavor enhancer with hot-processed green vegetable aroma |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106376906A true CN106376906A (en) | 2017-02-08 |
Family
ID=57938983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610800866.XA Pending CN106376906A (en) | 2016-09-05 | 2016-09-05 | Preparation method of edible flavor enhancer with hot-processed green vegetable aroma |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106376906A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020216862A3 (en) * | 2019-04-26 | 2020-12-03 | Firmenich Sa | Lettuce extract |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114156A (en) * | 1994-06-28 | 1996-01-03 | 胡建平 | Process for producing green vegetable powder food for infant |
| CN1194795A (en) * | 1997-03-27 | 1998-10-07 | 乔世勋 | Method for making soy sauce with fruit and vegetable special flavour |
| CN101473931A (en) * | 2009-01-24 | 2009-07-08 | 王宝忠 | Vegetable sauce |
| CN102573520A (en) * | 2009-10-08 | 2012-07-11 | 帝斯曼知识产权资产管理有限公司 | Vegetable flavour |
| CN102630919A (en) * | 2012-04-20 | 2012-08-15 | 苏州市合兴食品有限公司 | Preparation method of vegetable essence seasoning and seasoning prepared by adopting preparation method |
| CN104663923A (en) * | 2015-02-16 | 2015-06-03 | 河南慧赢餐饮管理有限公司 | Organic vegetable oil |
-
2016
- 2016-09-05 CN CN201610800866.XA patent/CN106376906A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114156A (en) * | 1994-06-28 | 1996-01-03 | 胡建平 | Process for producing green vegetable powder food for infant |
| CN1194795A (en) * | 1997-03-27 | 1998-10-07 | 乔世勋 | Method for making soy sauce with fruit and vegetable special flavour |
| CN101473931A (en) * | 2009-01-24 | 2009-07-08 | 王宝忠 | Vegetable sauce |
| CN102573520A (en) * | 2009-10-08 | 2012-07-11 | 帝斯曼知识产权资产管理有限公司 | Vegetable flavour |
| CN102630919A (en) * | 2012-04-20 | 2012-08-15 | 苏州市合兴食品有限公司 | Preparation method of vegetable essence seasoning and seasoning prepared by adopting preparation method |
| CN104663923A (en) * | 2015-02-16 | 2015-06-03 | 河南慧赢餐饮管理有限公司 | Organic vegetable oil |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020216862A3 (en) * | 2019-04-26 | 2020-12-03 | Firmenich Sa | Lettuce extract |
| CN113543654A (en) * | 2019-04-26 | 2021-10-22 | 弗门尼舍有限公司 | Lettuce extract |
| CN113543654B (en) * | 2019-04-26 | 2022-10-14 | 弗门尼舍有限公司 | Lettuce extract |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170208 |