CN107510022A - 八角茴香的香精生产工艺 - Google Patents
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Abstract
本发明公开了八角茴香的香精生产工艺,具体步骤为:按重量份称取八角茴香15~25份,干姜5~15份,当归20~30,党参10~20份,白术10~20份,红枣5~10份,枸杞子5~10份,荸荠5~10份,木耳10~20份,桂圆5~15份,百合5~15份,酸枣仁5~10份,然后依次进行清洗、干燥、粉碎、混合、灭菌处理,获得香精成品。生产的含八角茴香香精在保障良好调味效果的同时,还有利于补血益气,温和改善人体体质,具有很高的营养和保健作用。
Description
技术领域
本发明涉及食品加工领域,具体涉及八角茴香的香精生产工艺。
背景技术
本发明调味香精是指调味料,也称佐料,是指被用来少量加入其他食物中用来改善味道的食品成分。食品调味能够使食物的味道与调味料的味道相互扩散,渗透,融合甚至相互“激发”,产生更加美妙的味道来,使食品更具风格和特色。随着人类社会的发展进步,生活愈加富有,对闲适的要求更高,更加追求享乐,人们对食品美味的要求不断提高,并成为推动食品工业发展的动力之一。传统的调味料大多成份单一,例如食盐、酱油、蚝油、味精等,使用时多是根据烹调者的经验和口味加入,操作起来不好控制。为了解决这一问题,特别是随着人民生活水平的不断提高,各种调味料的新品种层出不穷,方便化、高档化、营养化、复合化成为当前调味料发展的新趋向。目前市场上最常见的是五香粉、十三香、鸡精等,这些调味料主要用于调节食物的味道,去除食物的腥味、异味、苦味等,对于改善食物的色香味具有很好的效果。但是这些常见的调味料,只具有单一的调味作用,一般不具有保健效果。尽管人们会在煮菜的时候加入一两味中草药制成药膳,但是这样的效力单一,保健效果差。
发明内容
本发明所要解决的技术问题是现有食品调味料只具有单一的调味作用,保健和营养效果差,目的在于提供八角茴香的香精生产工艺,生产的含八角茴香香精在保障良好调味效果的同时,还有利于补血益气,温和改善人体体质,具有很高的营养和保健作用。
本发明通过下述技术方案实现:
八角茴香的香精生产工艺,具体步骤为:按重量份称取八角茴香15~25份,干姜5~15份,当归20~30,党参10~20份,白术10~20份,红枣5~10份,枸杞子5~10份,荸荠5~10份,木耳10~20份,桂圆5~15份,百合5~15份,酸枣仁5~10份,然后依次进行清洗、干燥、粉碎、混合、灭菌处理,获得香精成品。
优选地,所述干燥温度为35~45℃,干燥至样品含水量为8~10%。
优选地,所述粉碎粒度为200~400目。
八角茴香,气芳香,味辛、甜;温阳散寒,理气止痛;干姜,味辛,温中散寒,回阳通脉,温肺化饮;党参,味甘,性平,补中益气,和胃生津,祛痰止咳,具有补中益气,健脾益肺之功效;当归,味苦,性温,补血,活血,调经止痛,润燥滑肠,还有提高免疫功效;白术,味苦,性温,和中益气,具有健脾益气,燥湿利水,止汗,安胎的功效;红枣,又名大枣,属于被子植物门、双子叶植物纲、鼠李目、鼠李科、枣属的植物。其维生素含量非常高,有“天然维生素丸”的美誉,具有滋阴补阳,补血之功效;枸杞子,性平,味甘,含有丰富的维生素和胡萝卜素,具有补血养肝、益精明目、壮筋骨、除腰痛等功效,久服能益寿延年;荸荠皮色紫黑,肉质洁白,味甜多汁,清脆可口,既可做水果生吃,又可做蔬菜食用。球茎富淀粉,供生食、熟食或提取淀粉,味甘美;也供药用,开胃解毒,消宿食,健肠胃;木耳,味甘,性平,具有很多药用功效,能益气强身,有活血效能,并可防治缺铁性贫血等;可养血驻颜,令人肌肤红润,容光焕发,能够疏通肠胃,润滑肠道;百合除含有蛋白质21.29%、脂肪12.43%、还原糖11.47%、淀粉1.61%,及钙、磷、铁、每百克含1.443毫克维生素B、21.2毫克维生素C等营养素外,还含有一些特殊的营养成分,如秋水仙碱等多种生物碱。这些成分综合作用于人体,不仅具有良好的营养滋补之功,安神、清热解毒;桂圆,味甘,性平,含有多种营养物质,有补血安神,健脑益智,补养心脾的功效;酸枣仁味甘、酸,性平,能滋养心肝,安神,敛汗。
本发明与现有技术相比,具有如下的优点和有益效果:
本发明提供了一种八角茴香的香精生产工艺,制备的含八角茴香的香精在保障良好调味效果的同时,还有利于补血益气,温和改善人体体质,具有很高的营养和保健作用。尤其适用于炖筒骨、排骨、乌鸡等营养汤,味道鲜美,且食物与中药香精的营养成分相互影响,产生更高的营养价值。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚明白,下面结合实施例,对本发明作进一步的详细说明,本发明的示意性实施方式及其说明仅用于解释本发明,并不作为对本发明的限定。
实施例1
本发明提供了一种八角茴香的香精生产工艺,所述香精由以下重量份的原料制成:
八角茴香15份,干姜5份,当归20份,党参10份,白术10份,红枣5份,枸杞子5份,荸荠5份,木耳10份,桂圆5份,百合5份,酸枣仁5份。
所述香精的制备方法为:
按重量份称取八角茴香,干姜,当归,党参,白术,红枣,枸杞子,荸荠,木耳,桂圆,百合,酸枣仁,然后依次进行清洗、干燥、粉碎、混合、灭菌处理,获得香精成品。干燥温度为40℃,干燥至样品含水量为8~10%。所述粉碎粒度为270目。
实施例2
本发明提供了一种八角茴香的香精生产工艺,所述香精由以下重量份的原料制成:
八角茴香25份,干姜15份,当归30份,党参20份,白术20份,红枣10份,枸杞子10份,荸荠10份,木耳20份,桂圆15份,百合15份,酸枣仁10份。
制备方法与实施例1相同。
实施例3
本发明提供了一种八角茴香的香精生产工艺,所述香精由以下重量份的原料制成:
八角茴香18份,干姜8份,当归22份,党参12份,白术12份,红枣8份,枸杞子8份,荸荠8份,木耳12份,桂圆8份,百合8份,酸枣仁8份。
制备方法与实施例1相同。
实施例4
本发明提供了一种八角茴香的香精生产工艺,所述香精由以下重量份的原料制成:
八角茴香22份,干姜12份,当归28份,党参18份,白术18份,红枣8份,枸杞子8份,荸荠8份,木耳18份,桂圆12份,百合12份,酸枣仁8份。
制备方法与实施例1相同。
实施例5
本发明提供了一种八角茴香的香精生产工艺,所述香精由以下重量份的原料制成:
八角茴香20份,干姜10份,当归25份,党参15份,白术15份,红枣8份,枸杞子8份,荸荠8份,木耳15份,桂圆10份,百合10份,酸枣仁8份。
制备方法与实施例1相同。
实施例6
本发明提供了一种八角茴香的香精生产工艺,所述香精的原料组成与实施例5相同。
制备方法为:
所述香精的制备方法为:
按重量份称取八角茴香,干姜,当归,党参,白术,红枣,枸杞子,荸荠,木耳,桂圆,百合,酸枣仁,然后依次进行清洗、干燥、粉碎、混合、灭菌处理,获得香精成品。干燥温度为35℃,干燥至样品含水量为8%。所述粉碎粒度为200目。
实施例7
本发明提供了一种八角茴香的香精生产工艺,所述香精的原料组成与实施例5相同。
制备方法为:
所述香精的制备方法为:
按重量份称取八角茴香,干姜,当归,党参,白术,红枣,枸杞子,荸荠,木耳,桂圆,百合,酸枣仁,然后依次进行清洗、干燥、粉碎、混合、灭菌处理,获得香精成品。干燥温度为45℃,干燥至样品含水量为10%。所述粉碎粒度为325目。
实施例8
本发明提供了一种八角茴香的香精生产工艺,所述香精的原料组成与实施例5相同。
制备方法为:
所述香精的制备方法为:
按重量份称取八角茴香,干姜,当归,党参,白术,红枣,枸杞子,荸荠,木耳,桂圆,百合,酸枣仁,然后依次进行清洗、干燥、粉碎、混合、灭菌处理,获得香精成品。干燥温度为45℃,干燥至样品含水量为10%。所述粉碎粒度为400目。
以上所述的具体实施方式,对本发明的目的、技术方案和有益效果进行了进一步详细说明,所应理解的是,以上所述仅为本发明的具体实施方式而已,并不用于限定本发明的保护范围,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.八角茴香的香精生产工艺,其特征在于,具体步骤为:按重量份称取八角茴香15~25份,干姜5~15份,当归20~30,党参10~20份,白术10~20份,红枣5~10份,枸杞子5~10份,荸荠5~10份,木耳10~20份,桂圆5~15份,百合5~15份,酸枣仁5~10份,然后依次进行清洗、干燥、粉碎、混合、灭菌处理,获得香精成品。
2.根据权利要求1所述的八角茴香的香精生产工艺,其特征在于,所述干燥温度为35~45℃,干燥至样品含水量为8~10%。
3.根据权利要求1所述的八角茴香的香精生产工艺,其特征在于,所述粉碎粒度为200~400目。
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