CN107772342B - Plant extract essence and preparation method thereof - Google Patents
Plant extract essence and preparation method thereof Download PDFInfo
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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Abstract
The invention discloses essence extracted from plants and a preparation method thereof, and relates to the technical field of food additives. The plant extract essence comprises the following raw materials in percentage by weight: 1-2% of clove; 0.2 to 0.6 percent of star anise; 0.1 to 0.5 percent of fennel; 0.5 to 1 percent of yam; 0.5 to 1 percent of angelica dahurica; 1-2% of honeysuckle; 1-2% of hawthorn; 5-10% of liquorice; 30-40% of a sweetening agent; 0.05 to 0.1 percent of citric acid; 0.1-0.2% of composite edible acid; 1-2% of complex sugar alcohol; 0.05 to 0.1 percent of preservative; the distilled water is made up to 100%. The plant extract essence prepared by the invention is used in the process of seed rising or brine dropping of betel nuts, and the using amount of the plant extract essence is 0.1-1% of the brine. Aromatic substances extracted from clove, star anise, fennel, Chinese yam, angelica dahurica and honeysuckle are compounded with each other, have synergistic interaction, are perfectly combined with areca nuts, improve the fragrance and enrich the mouthfeel; the orange peel, the hawthorn, the liquorice and the momordica grosvenori have the function of promoting the production of body fluid, and are compounded to realize synergistic interaction, so that the chewing time of the areca nuts is prolonged, meanwhile, the fragrance can be increased, the mouthfeel can be improved, and the quality guarantee period of the essence can be prolonged.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a plant extract essence and a preparation method thereof.
Background
Arecae semen is the mature fruit of Arecae semen of Arecae of Palmae, and can be used directly or after processing. The betel nut is chewed to refresh the brain and refresh the mind, brings pleasant and comfortable feelings to people and improves the endurance of people, so the betel nut is a favorite product for local masses to chew in Hunan, Hainan, Guangdong, Taiwan and other places in China.
The invention discloses a brown sugar essence special for betel nuts, which is disclosed in a Chinese patent with the publication number of CN103385443A and mainly comprises the following raw materials in percentage by weight: 3 to 4 percent of ethyl maltol, 1 to 2 percent of 4-hydroxy-2, 5-dimethyl-3 (2H) furan, 0.2 to 0.5 percent of vanillin, 0.5 to 1 percent of ethyl damascone, 0.02 to 0.04 percent of ethyl violet, 0.001 to 0.003 percent of 2-heptanone, 0.008 to 0.02 percent of 2, 3-pentanedione, 0.01 to 0.03 percent of menthol, 0.1 to 0.2 percent of 5-methylfurfural, 0.008 to 0.02 percent of methyl furoate, 0.2 to 0.4 percent of propanol, 0.02 to 0.04 percent of octanoic acid, 0.01 to 0.04 percent of strawberry acid, 0.006 to 0.012 percent of isovaleric acid, 0.01 to 0.02 percent of acetic acid, 0.01 to 0.12 percent of propionaldehyde, 0.01 to 0.03 percent of isophorone, 0.002 to 0.006 percent of 2,3, 5-trimethyl pyrazine and 91.663 to 84 percent of propylene glycol.
The brown sugar essence special for betel nuts adopts artificially synthesized essences such as vanillin and the like, can only provide fragrance, does not have rich mouthfeel of natural plants, has short chewing time and no function of promoting the production of body fluid, and is lighter and lighter in the later period of chewing and poorer in mouthfeel.
Therefore, a new solution is needed to solve the above problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the plant extract essence, which solves the problems by adding the natural essence mainly prepared by plant extraction and has the advantages of strong fragrance, rich taste and body fluid production.
In order to achieve the first purpose, the invention provides the following technical scheme:
the plant extract essence comprises the following raw materials in percentage by weight:
1-2% of clove;
0.2 to 0.6 percent of star anise;
0.1 to 0.5 percent of fennel;
0.5 to 1 percent of yam;
0.5 to 1 percent of angelica dahurica;
1-2% of honeysuckle;
1-2% of hawthorn;
5-10% of liquorice;
30-40% of a sweetening agent;
0.05 to 0.1 percent of citric acid;
0.1-0.2% of composite edible acid;
1-2% of complex sugar alcohol;
0.05 to 0.1 percent of preservative;
the distilled water is made up to 100%.
By adopting the technical scheme, the clove contains volatile oil, and the oil mainly contains clove oleic acid, acetyl clove oleic acid, caryophyllene, methyl n-pentanone, methyl n-heptanone, vanillin and other components, so that the fragrance can be increased, and the mouthfeel can be improved. Has antibacterial and anthelmintic effects, and can be used in essence for treating gastropathy, abdominal pain, emesis, neuralgia, toothache, etc. Can also relieve abdominal flatulence, increase gastric secretion, enhance digestive ability, inhibit Staphylococcus, Streptococcus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, etc., and prolong shelf life of the essence.
The main component of the star anise is fennel oil which can stimulate gastrointestinal neurovascular, promote secretion of digestive juice, increase gastrointestinal peristalsis, has the effects of invigorating stomach and promoting qi circulation, and is beneficial to relieving spasm and pain; it also contains various alcohols, aldehydes and aromatic hydrocarbons with fragrance, and has effects of increasing fragrance and improving taste.
The fragrance of fennel is mainly from fragrant substances such as anethole, anisaldehyde and the like. The fennel can stimulate gastrointestinal nerve and blood vessels, promote saliva and gastric secretion, and has the functions of stimulating appetite and helping digestion. Fennel is pungent and warm in flavor and has the effects of warming liver and kidney, warming stomach, dispelling cold and the like.
The radix Angelicae Dahuricae mainly contains aromatic substances such as 3-methylene-6 (1-methylethyl) -cyclohexenyl, octadecanol, cyclododecane, terrae Jatropha ketene (2), 11, 14-eicosadienoic acid methyl ester, tetradecanol acetate, etc., and has effects of increasing fragrance and improving taste.
Researches show that aromatic substances extracted from clove, star anise, fennel, Chinese yam, angelica dahurica and honeysuckle are compounded with each other to realize synergistic interaction, and the aromatic substances are perfectly combined with areca nuts to improve the fragrance and enrich the mouthfeel.
The hawthorn contains various organic acids, stimulates oral mucosa to promote salivary secretion, and contains lipase, so that the digestion of fat can be promoted; the fructus crataegi contains vitamin C, and has effects of stimulating appetite, increasing fragrance, and improving taste. The hawthorn has strong bacteriostatic action on Shigella, Proteus, Escherichia coli, Staphylococcus aureus and the like, and the quality guarantee period of the essence is further prolonged by matching with clove.
The liquorice has the effect of promoting the secretion of saliva by cooperating with the hawthorn for synergism, and can alleviate the irritation of other irritant substances and prolong the chewing time of the betel nut. The Glycyrrhrizae radix has antiinflammatory and antiallergic effects, and can protect inflamed throat and trachea mucosa, increase fragrance, and improve taste.
The citric acid, the compound edible acid and the compound sugar alcohol play a role in seasoning.
Further preferably, the plant extract essence also comprises 2-3 wt% of momordica grosvenori.
By adopting the technical scheme, the momordica grosvenori has the effect of promoting the production of body fluid, and is matched with the hawthorn and the liquorice for synergistic interaction, so that the chewing time of the betel nuts is prolonged, and meanwhile, the fragrance can be increased and the taste can be improved.
Further preferably, the plant extract essence also comprises 2-3 wt% of orange peel.
By adopting the technical scheme, the orange peel has the function of promoting the secretion of saliva or body fluid, and is matched with the hawthorn, the liquorice and the momordica grosvenori to realize synergistic interaction, so that the chewing time of the areca nuts is prolonged, and meanwhile, the fragrance can be increased and the taste can be improved.
Further preferably, the sweetener is white granulated sugar.
More preferably, the preservative is sodium benzoate.
The invention also aims to provide a preparation method of the plant-extracted essence, which solves the problems by adding the natural essence mainly extracted from plants and has the advantages of strong fragrance, rich mouthfeel and body fluid production.
In order to achieve the second purpose, the invention provides the following technical scheme:
a preparation method of essence extracted from plants comprises the following steps:
weighing clove, star anise, fennel, Chinese yam, angelica dahurica, honeysuckle, hawthorn, liquorice, momordica grosvenori and orange peel, adding the weighed materials into a steam jacketed kettle, and fully stirring to uniformly mix the components;
adding distilled water into the uniformly mixed raw materials, carrying out first decoction by using an electric heating furnace, filtering after the first decoction to obtain a first filtrate, adding an equal amount of water, continuing second decoction, filtering after the second decoction to obtain a second filtrate, and combining the first filtrate and the second filtrate to obtain a mixed filtrate;
adding white granulated sugar, citric acid, sodium benzoate, composite edible acid and composite sugar alcohol into the mixed filtrate, fully stirring and uniformly mixing, decocting and concentrating until the filtrate becomes a paste, continuing decocting for 10-15min, stopping heating, and naturally cooling to room temperature to obtain a brown paste, namely the plant extract essence.
More preferably, the pressure in the steam jacketed kettle in the first step is 0.25 Mpa.
Further preferably, in the second step, the first decoction time is 2-2.5h, and the second decoction time is 1-1.5 h.
By adopting the technical scheme, the prepared plant extract essence is used in the process of seed rising or brine adding of the betel nuts, and the using amount of the plant extract essence is 0.1% -1% of the brine. The areca product added with the plant extract essence prepared by the invention can suppress the bitter and astringent feeling of areca, increase the fragrance of the areca product, improve the taste, promote the salivary secretion, alleviate the irritation of other irritative substances, prolong the chewing time of the areca and prolong the quality guarantee period of the essence.
In conclusion, the invention has the following beneficial effects:
(1) aromatic substances extracted from clove, star anise, fennel, Chinese yam, angelica dahurica and honeysuckle are compounded with each other, have synergistic interaction, are perfectly combined with areca nuts, improve the fragrance and enrich the mouthfeel;
(2) the orange peel, the hawthorn, the liquorice and the momordica grosvenori have the function of promoting the production of body fluid, and are compounded to realize synergistic interaction, so that the chewing time of the areca nuts is prolonged, and meanwhile, the fragrance and the mouthfeel can be improved;
(3) the hawthorn has strong bacteriostatic action on Shigella, Proteus, Escherichia coli, Staphylococcus aureus and the like, and the quality guarantee period of the essence is further prolonged by matching with clove.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples.
Example 1: as shown in fig. 1, the plant extract essence is prepared by the following steps of:
weighing clove, star anise, fennel, Chinese yam, angelica dahurica, honeysuckle, hawthorn, liquorice, momordica grosvenori and orange peel, adding the weighed materials into a steam jacketed kettle, wherein the pressure in the steam jacketed kettle is 0.2Mpa, and fully stirring the materials to uniformly mix the components;
step two, adding distilled water into the uniformly mixed raw materials, carrying out first decoction by using an electric heating furnace, wherein the first decoction time is 1.5 hours, filtering after the first decoction to obtain a first filtrate, adding an equal amount of water, continuing to carry out second decoction, wherein the second decoction time is 1 hour, filtering after the second decoction to obtain a second filtrate, and combining the first filtrate and the second filtrate to obtain a mixed filtrate;
adding white granulated sugar, citric acid, sodium benzoate, composite edible acid and composite sugar alcohol into the mixed filtrate, fully stirring and uniformly mixing, decocting and concentrating until the filtrate becomes a paste, continuing decocting for 10-15min, stopping heating, and naturally cooling to room temperature to obtain a brown paste, namely the plant extract essence.
Wherein the compound edible acid is purchased from Shanghai Xinkang essence and spice Co., Ltd, and the compound sugar alcohol is purchased from Shanghai Xin Peng starch sugar Co., Ltd.
Examples 2 to 11: a plant extract essence is different from the essence in example 1 in that the components and the corresponding weight percentages are shown in Table 1.
TABLE 1 Components and weight percentages of examples 1-11
Example 12: a plant-derived essence, which differs from example 11 in that white granulated sugar is replaced with soft white sugar in the same weight percentage.
Example 13: a plant-derived essence, which differs from example 11 in that sodium benzoate is replaced with potassium sorbate in the same weight percentage.
Example 14: a plant-derived essence, which is different from example 11 in that it is obtained by the following steps:
weighing clove, star anise, fennel, Chinese yam, angelica dahurica, honeysuckle, hawthorn, liquorice, momordica grosvenori and orange peel, adding the weighed materials into a steam jacketed kettle, wherein the pressure in the steam jacketed kettle is 0.25Mpa, and fully stirring the materials to uniformly mix the components;
step two, adding distilled water into the uniformly mixed raw materials, carrying out first decoction by using an electric heating furnace, wherein the first decoction time is 1.5 hours, filtering after the first decoction to obtain a first filtrate, adding an equal amount of water, continuing to carry out second decoction, wherein the second decoction time is 1 hour, filtering after the second decoction to obtain a second filtrate, and combining the first filtrate and the second filtrate to obtain a mixed filtrate;
adding white granulated sugar, citric acid, sodium benzoate, composite edible acid and composite sugar alcohol into the mixed filtrate, fully stirring and uniformly mixing, decocting and concentrating until the filtrate becomes a paste, continuing decocting for 10-15min, stopping heating, and naturally cooling to room temperature to obtain a brown paste, namely the plant extract essence.
Example 15: a plant-derived essence, which is different from example 11 in that it is obtained by the following steps:
weighing clove, star anise, fennel, Chinese yam, angelica dahurica, honeysuckle, hawthorn, liquorice, momordica grosvenori and orange peel, adding the weighed materials into a steam jacketed kettle, wherein the pressure in the steam jacketed kettle is 0.25Mpa, and fully stirring the materials to uniformly mix the components;
step two, adding distilled water into the uniformly mixed raw materials, carrying out first decoction by using an electric heating furnace, wherein the first decoction time is 2 hours, filtering after the first decoction to obtain a first filtrate, adding an equal amount of water, continuing to carry out second decoction, wherein the second decoction time is 1 hour, filtering after the second decoction to obtain a second filtrate, and combining the first filtrate and the second filtrate to obtain a mixed filtrate;
adding white granulated sugar, citric acid, sodium benzoate, composite edible acid and composite sugar alcohol into the mixed filtrate, fully stirring and uniformly mixing, decocting and concentrating until the filtrate becomes a paste, continuing decocting for 10-15min, stopping heating, and naturally cooling to room temperature to obtain a brown paste, namely the plant extract essence.
Example 16: a plant-derived essence, which is different from example 11 in that it is obtained by the following steps:
weighing clove, star anise, fennel, Chinese yam, angelica dahurica, honeysuckle, hawthorn, liquorice, momordica grosvenori and orange peel, adding the weighed materials into a steam jacketed kettle, wherein the pressure in the steam jacketed kettle is 0.25Mpa, and fully stirring the materials to uniformly mix the components;
step two, adding distilled water into the uniformly mixed raw materials, carrying out first decoction by using an electric heating furnace, wherein the first decoction time is 2.25 hours, filtering after the first decoction to obtain a first filtrate, adding an equal amount of water, continuing to carry out second decoction, wherein the second decoction time is 1.25 hours, filtering after the second decoction to obtain a second filtrate, and combining the first filtrate and the second filtrate to obtain a mixed filtrate;
adding white granulated sugar, citric acid, sodium benzoate, composite edible acid and composite sugar alcohol into the mixed filtrate, fully stirring and uniformly mixing, decocting and concentrating until the filtrate becomes a paste, continuing decocting for 10-15min, stopping heating, and naturally cooling to room temperature to obtain a brown paste, namely the plant extract essence.
Example 17: a plant-derived essence, which is different from example 11 in that it is obtained by the following steps:
weighing clove, star anise, fennel, Chinese yam, angelica dahurica, honeysuckle, hawthorn, liquorice, momordica grosvenori and orange peel, adding the weighed materials into a steam jacketed kettle, wherein the pressure in the steam jacketed kettle is 0.25Mpa, and fully stirring the materials to uniformly mix the components;
step two, adding distilled water into the uniformly mixed raw materials, carrying out first decoction by using an electric heating furnace, wherein the first decoction time is 2.5 hours, filtering after the first decoction to obtain a first filtrate, adding an equal amount of water, continuing to carry out second decoction, wherein the second decoction time is 1.5 hours, filtering after the second decoction to obtain a second filtrate, and combining the first filtrate and the second filtrate to obtain a mixed filtrate;
adding white granulated sugar, citric acid, sodium benzoate, composite edible acid and composite sugar alcohol into the mixed filtrate, fully stirring and uniformly mixing, decocting and concentrating until the filtrate becomes a paste, continuing decocting for 10-15min, stopping heating, and naturally cooling to room temperature to obtain a brown paste, namely the plant extract essence.
Comparative examples 1 to 11: a plant extract essence is different from the essence in example 1 in that each component and the corresponding weight percentage are shown in Table 2.
TABLE 2 comparative examples 1-11 with respect to the components and their weight percentages
Test-index test
Test samples: the plant extract essences obtained in examples 1, 6, 10, and 14 were used as test samples 1 to 4.
The test method comprises the following steps: the test samples 1-4 were tested by the method specified in GB30616-2014 essence for food safety national standard, and the test results were recorded.
And (3) test results: the test results of the test samples 1 to 4 are shown in tables 3 to 5.
TABLE 3 sensory requirement test results for test samples 1-4
TABLE 4 test results of physicochemical indices of test samples 1 to 4
TABLE 5 results of microbiological indicator test of test samples 1-4
Test No. two
2.1 evaluation test
Test samples: the plant-extracted essences obtained in examples 1 to 17 were used as test samples 1 to 17, and the plant-extracted essences obtained in comparative examples 1 to 11 were used as control samples 1 to 11. The test samples 1-17 and the control samples 1-11 were used for treating betel nuts, respectively, and the prepared betel nuts were numbered as groups 1-28 in sequence in the process of adding brine to the betel nuts.
The preparation method of the betel nut refers to the betel nut which is disclosed in the Chinese invention patent with the publication number of CN107125755A and has the functions of cooling and refreshing and the preparation method thereof, and comprises the following steps:
1) cleaning raw materials: boiling dry Arecae semen in low-concentration alkaline solution for 5-10 min, and adding appropriate amount of salt into the alkaline solution;
2) drying for the first time: taking out the cleaned dry areca nuts and drying;
3) soaking and seed expanding: putting the dried areca nuts into a solution consisting of aspartame, sodium cyclamate and xylitol, keeping the temperature of the solution at 20-40 ℃, and soaking for 2-3 days;
4) and (5) second drying: taking out the soaked areca nuts and drying;
5) gluing and glue sealing: putting the dried Arecae semen into glue solution composed of maltose, white sugar, xylitol and additives, and sealing for 1-2 days;
6) airing;
7) slicing and removing kernels;
8) brine addition: the bittern is a mixture of plant extract essence and water, the amount of the plant extract essence is 1% of the water, the bittern is dripped on the denucleated areca nut, and the temperature of the bittern is kept at 50-60 ℃;
9) thirdly, drying;
10) and (6) packaging.
The test method comprises the following steps: randomly selecting 2800 healthy people of 18-55 years old in the same area as volunteers, averagely dividing into 28 groups, respectively grading 1-28 groups of Arecae semen by smelling and tasting, wherein the grading standards of aroma and taste are shown in Table 6, the chewing time is the time from the beginning of chewing to the time when no body fluid is produced and the taste is obviously reduced, discarding the maximum 5 values and the minimum 5 values of each group, and averaging the rest.
And (3) test results: the scoring results for betel nuts of groups 1-28 are shown in Table 7. As can be seen from tables 6 and 7, the aromatic substances extracted from clove, star anise, fennel, yam, angelica dahurica and honeysuckle are compounded with each other to realize synergistic interaction, and are perfectly combined with areca nuts, so that the fragrance is improved, and the mouthfeel is enriched; the orange peel, the hawthorn, the liquorice and the momordica grosvenori have the function of promoting the production of body fluid, and are compounded to realize synergistic interaction, so that the chewing time of the areca nuts is obviously prolonged, and meanwhile, the fragrance and the mouthfeel can be improved.
TABLE 6 Scoring standards
TABLE 7 scoring results for Areca catechu groups 1-28
2.2 shelf life test
The test method comprises the following steps: taking 100 parts of each of the test sample 1, the control sample 8 and the control sample 9 in 2.1, tracking, detecting and recording the shelf life of the samples, discarding the maximum 5 values and the minimum 5 values of each group, and taking the average value of the rest samples.
And (3) test results: the shelf life test results are shown in table 8. As can be seen from Table 8, the hawthorn and clove, when used in combination, have synergistic effect and prolong the shelf life of the essence extracted from plants.
TABLE 8 shelf life test results
| Sample numbering | Shelf life |
| Test sample 1 | 410 |
| Control sample 8 | 180 |
| Control sample 9 | 175 |
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (4)
1. The plant extract essence is characterized by comprising the following raw materials in percentage by weight:
1-2% of clove;
0.2 to 0.6 percent of star anise;
0.1 to 0.5 percent of fennel;
0.5 to 1 percent of yam;
0.5 to 1 percent of angelica dahurica;
1-2% of honeysuckle;
1-2% of hawthorn;
5-10% of liquorice;
2-3% of momordica grosvenori;
30-40% of white granulated sugar;
0.05 to 0.1 percent of citric acid;
0.1-0.2% of composite edible acid;
1-2% of complex sugar alcohol;
0.05 to 0.1 percent of sodium benzoate;
the distilled water is complemented to 100 percent;
the preparation method of the plant extract essence comprises the following steps:
weighing clove, star anise, fennel, Chinese yam, angelica dahurica, honeysuckle, hawthorn, liquorice and momordica grosvenori, adding the weighed materials into a steam jacketed kettle, and fully stirring to uniformly mix the components;
adding distilled water into the uniformly mixed raw materials, carrying out first decoction by using an electric heating furnace, filtering after the first decoction to obtain a first filtrate, adding an equal amount of water, continuing second decoction, filtering after the second decoction to obtain a second filtrate, and combining the first filtrate and the second filtrate to obtain a mixed filtrate;
adding white granulated sugar, citric acid, sodium benzoate, composite edible acid and composite sugar alcohol into the mixed filtrate, fully stirring and uniformly mixing, decocting and concentrating until the filtrate becomes a paste, continuing decocting for 10-15min, stopping heating, and naturally cooling to room temperature to obtain a brown paste, namely the plant extract essence.
2. The plant-extracted essence according to claim 1, wherein the plant-extracted essence further comprises 2-3% by weight of orange peel, and the orange peel is weighed together with clove, star anise, fennel, yam, angelica dahurica, honeysuckle, hawthorn, licorice and momordica grosvenori and added into a steam jacketed kettle.
3. The plant extract essence according to claim 1, wherein the pressure in the steam jacketed kettle in the first step is 0.25 Mpa.
4. The plant-derived essence according to claim 1, wherein in the second step, the first decoction time is 2-2.5 hours, and the second decoction time is 1-1.5 hours.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711177585.4A CN107772342B (en) | 2017-11-22 | 2017-11-22 | Plant extract essence and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711177585.4A CN107772342B (en) | 2017-11-22 | 2017-11-22 | Plant extract essence and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107772342A CN107772342A (en) | 2018-03-09 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390475A (en) * | 2002-05-23 | 2003-01-15 | 彭新国 | Sweet areca and its preparing process |
| CN101283763A (en) * | 2008-05-13 | 2008-10-15 | 中国热带农业科学院香料饮料研究所 | Production method of spiced areca-nut |
| CN101558860A (en) * | 2009-05-18 | 2009-10-21 | 广州市凯虹香精香料有限公司 | Compound essence special for betelnut |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390475A (en) * | 2002-05-23 | 2003-01-15 | 彭新国 | Sweet areca and its preparing process |
| CN101283763A (en) * | 2008-05-13 | 2008-10-15 | 中国热带农业科学院香料饮料研究所 | Production method of spiced areca-nut |
| CN101558860A (en) * | 2009-05-18 | 2009-10-21 | 广州市凯虹香精香料有限公司 | Compound essence special for betelnut |
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