CN107712799A - 一种食用香料 - Google Patents
一种食用香料 Download PDFInfo
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- CN107712799A CN107712799A CN201710957178.9A CN201710957178A CN107712799A CN 107712799 A CN107712799 A CN 107712799A CN 201710957178 A CN201710957178 A CN 201710957178A CN 107712799 A CN107712799 A CN 107712799A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 28
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 13
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 13
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 13
- 239000001702 nutmeg Substances 0.000 claims abstract description 13
- 240000007906 Aidia cochinchinensis Species 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 12
- 241000604017 Lysimachia sikokiana Species 0.000 claims abstract description 12
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 12
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 12
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 11
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 11
- 244000270834 Myristica fragrans Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 239000000843 powder Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 5
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 abstract description 2
- 235000015278 beef Nutrition 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 240000004784 Cymbopogon citratus Species 0.000 abstract 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 abstract 1
- 240000007673 Origanum vulgare Species 0.000 abstract 1
- 235000004383 Origanum vulgare subsp. vulgare Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 241000498779 Myristica Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 239000002304 perfume Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- -1 and after cooling Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003845 household chemical Substances 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
本发明公开了一种食用香料,属于食品加工技术领。本发明的香料由以下重量份的原料制备:肉豆蔻4~6份、迷迭香1~2份、罗汉果3~4份、丁香2~4份、陈皮2~4份、莳萝1~3份、排草2~5份、沙姜1~3份、山黄皮2~4份、五加皮1~2份、罗勒1~2份、花椒3~4份、大蒜2~4份、薄荷1~2份、黄栀子1~2份、香茅草2~5份、牛至1~2份。本发明的香料主要应用于肉类食品,尤其是牛肉、鸡肉、鸭肉、鱼肉的腌制或调味,具有去除异味、解腻、提香、促进食欲的功效,具有组分较为简单、安全健康、调味效果好的特点。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种食用香料。
背景技术
香料按其用途分为日用化学品香料、食用香料和烟草香料。食用香料根据来源不同又分为天然香料和人造香料。食用香料,是在烹调和制备食品中为了提高食品的风味而添加的香味物质,它们或有强烈的香味、或有刺激性气味、或可以提高食欲、或可以促进消化,广受大众欢迎。食用 香料根据来源不同又可分为天然和人造香料。目前我国允许使用的食用香料有534种,包括天然香料137种,人工合成香料397种,暂时允许使用的香料有157种。常用天然香料有八角、、花椒、姜、胡椒、薄荷、丁香、茉莉、桂花、玫瑰、肉豆蔻、香叶、草果和等。上述香料在人们的日常生活中又被称为调味料,成为日常生活的必备品。但是人们在烹饪的时候不可能在家准备如此多的香料原料,因此市场上就出现了各种调味品,如九香粉、十三香粉等食用调料。目前国内允许使用的食用香料有500多种,因此,可以根据天然香料各自的特点,将不同的香料混合在一起进行复配,得到调味效果多样化的食用香料。
发明内容
本发明的发明目的在于提供一种组分较为简单、安全健康、调味效果好的新型调味香料,为食品香料领域增加新的品种。
为了解决以上技术问题,本发明采用以下技术方案:一种食用香料,由以下重量份的原料制备:肉豆蔻4~6份、迷迭香1~2份、罗汉果3~4份、丁香2~4份、陈皮2~4份、莳萝1~3份、排草2~5份、沙姜1~3份、山黄皮2~4份、五加皮1~2份、罗勒1~2份、花椒3~4份、大蒜2~4份、薄荷1~2份、黄栀子1~2份;制备时,将上述原料在90-100℃汽蒸10-15分钟,烘干后,粉碎至80-100目的细粉,制得。
所述食用香料优选的原料配比按照重量计,为:肉豆蔻5份、迷迭香1.5份、罗汉果3份、丁香3、陈皮2份、莳萝3份、排草2.5份、沙姜3份、山黄皮3份、五加皮1.5份、罗勒1份、花椒4份、大蒜4份、薄荷1份、黄栀子2份。
所述食用香料优选的原料配比按照重量计,为:肉豆蔻4份、迷迭香2份、罗汉果3~4份、丁香4份、陈皮3份、莳萝1份、排草4份、沙姜2份、山黄皮2份、五加皮2份、罗勒2份、花椒3份、大蒜3份、薄荷1份、黄栀子2份。
所述食用香料优选的原料配比按照重量计,为:肉豆蔻6份、迷迭香1份、罗汉果3~4份、丁香2份、陈皮4份、莳萝2份、排草5份、沙姜1份、山黄皮4份、五加皮1份、罗勒2份、花椒4份、大蒜2份、薄荷1份、黄栀子2份。
本发明的香料主要应用于肉类食品,尤其是牛肉、鸡肉、鸭肉、鱼肉的腌制或调味,具有去除异味、解腻、提香、促进食欲的功效。
具体实施方式
实施例1一种食用香料,由以下重量份的原料制备:肉豆蔻6份、迷迭香1份、罗汉果3~4份、丁香2份、陈皮4份、莳萝2份、排草5份、沙姜1份、山黄皮4份、五加皮1份、罗勒2份、花椒4份、大蒜2份、薄荷1份、黄栀子2份;制备时,将上述原料在90-100℃汽蒸10分钟,烘干后,粉碎至80-100目的细粉,制得。
实施例2一种食用香料,由以下重量份的原料制备:肉豆蔻5份、迷迭香1.5份、罗汉果3份、丁香3、陈皮2份、莳萝3份、排草2.5份、沙姜3份、山黄皮3份、五加皮1.5份、罗勒1份、花椒4份、大蒜4份、薄荷1份、黄栀子2份;制备时,将上述原料在90-100℃汽蒸15分钟,烘干后,粉碎至80-100目的细粉,制得
实施例3一种食用香料,由以下重量份的原料制备:肉豆蔻4份、迷迭香2份、罗汉果3~4份、丁香4份、陈皮3份、莳萝1份、排草4份、沙姜2份、山黄皮2份、五加皮2份、罗勒2份、花椒3份、大蒜3份、薄荷1份、黄栀子2份;制备时,将上述原料在90-100℃汽蒸15分钟,烘干后,采用70-80℃植物油浸泡原料1小时,再煎香,冷却后,将原料沥干,粉碎至100目的细粉,制得。
Claims (4)
1.一种食用香料,其特征在于,由以下重量份的原料制备:肉豆蔻4~6份、迷迭香1~2份、罗汉果3~4份、丁香2~4份、陈皮2~4份、莳萝1~3份、排草2~5份、沙姜1~3份、山黄皮2~4份、五加皮1~2份、罗勒1~2份、花椒3~4份、大蒜2~4份、薄荷1~2份、黄栀子1~2份;制备时,将上述原料在90-100℃汽蒸10-15分钟,烘干后,粉碎至80-100目的细粉,制得。
2.根据权利要求1所述的食用香料,其特征在于,由以下重量份的原料制备:肉豆蔻5份、迷迭香1.5份、罗汉果3份、丁香3、陈皮2份、莳萝3份、排草2.5份、沙姜3份、山黄皮3份、五加皮1.5份、罗勒1份、花椒4份、大蒜4份、薄荷1份、黄栀子2份。
3.根据权利要求1所述的食用香料,其特征在于,由以下重量份的原料制备:肉豆蔻4份、迷迭香2份、罗汉果3~4份、丁香4份、陈皮3份、莳萝1份、排草4份、沙姜2份、山黄皮2份、五加皮2份、罗勒2份、花椒3份、大蒜3份、薄荷1份、黄栀子2份。
4.根据权利要求1所述的食用香料,其特征在于,由以下重量份的原料制备:肉豆蔻6份、迷迭香1份、罗汉果3~4份、丁香2份、陈皮4份、莳萝2份、排草5份、沙姜1份、山黄皮4份、五加皮1份、罗勒2份、花椒4份、大蒜2份、薄荷1份、黄栀子2份。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108740951A (zh) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所(福建省农业科学院蔗麻研究中心) | 一种含甜叶菊的香草卤料包及其制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101341967A (zh) * | 2008-04-30 | 2009-01-14 | 缪长林 | 一种液体香料制备方法 |
CN102349640A (zh) * | 2011-10-21 | 2012-02-15 | 韩轩宇 | 复合食用调味料 |
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- 2017-10-16 CN CN201710957178.9A patent/CN107712799A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101341967A (zh) * | 2008-04-30 | 2009-01-14 | 缪长林 | 一种液体香料制备方法 |
CN102349640A (zh) * | 2011-10-21 | 2012-02-15 | 韩轩宇 | 复合食用调味料 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108740951A (zh) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所(福建省农业科学院蔗麻研究中心) | 一种含甜叶菊的香草卤料包及其制备方法 |
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