CN108030050A - A kind of Islamic compound seasoner for extrusion and puffing food - Google Patents
A kind of Islamic compound seasoner for extrusion and puffing food Download PDFInfo
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- CN108030050A CN108030050A CN201711377490.7A CN201711377490A CN108030050A CN 108030050 A CN108030050 A CN 108030050A CN 201711377490 A CN201711377490 A CN 201711377490A CN 108030050 A CN108030050 A CN 108030050A
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- islamic
- extract
- spice
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 238000001125 extrusion Methods 0.000 title claims abstract description 18
- 230000001007 puffing effect Effects 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 42
- 235000013599 spices Nutrition 0.000 claims abstract description 30
- 239000000284 extract Substances 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 26
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 16
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 14
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 8
- 235000014102 seafood Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 22
- 239000006002 Pepper Substances 0.000 claims description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims description 14
- 240000003889 Piper guineense Species 0.000 claims description 14
- 235000017804 Piper guineense Nutrition 0.000 claims description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims description 14
- 235000006708 antioxidants Nutrition 0.000 claims description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 235000011330 Armoracia rusticana Nutrition 0.000 claims description 9
- 240000003291 Armoracia rusticana Species 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 2
- 244000020518 Carthamus tinctorius Species 0.000 claims description 2
- 235000005747 Carum carvi Nutrition 0.000 claims description 2
- 240000000467 Carum carvi Species 0.000 claims description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 2
- 244000304337 Cuminum cyminum Species 0.000 claims description 2
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 2
- 244000008991 Curcuma longa Species 0.000 claims description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 2
- 240000002657 Thymus vulgaris Species 0.000 claims description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 244000263375 Vanilla tahitensis Species 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 239000001728 capsicum frutescens Substances 0.000 claims description 2
- 235000003373 curcuma longa Nutrition 0.000 claims description 2
- 239000001585 thymus vulgaris Substances 0.000 claims description 2
- 235000013976 turmeric Nutrition 0.000 claims description 2
- 241000234282 Allium Species 0.000 claims 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims 1
- 240000006108 Allium ampeloprasum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 238000004925 denaturation Methods 0.000 abstract description 3
- 230000036425 denaturation Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 17
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 235000011089 carbon dioxide Nutrition 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 239000007921 spray Substances 0.000 description 9
- 239000000706 filtrate Substances 0.000 description 8
- 244000291564 Allium cepa Species 0.000 description 6
- 238000004880 explosion Methods 0.000 description 5
- 239000003960 organic solvent Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 4
- 238000004821 distillation Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000000859 sublimation Methods 0.000 description 4
- 230000008022 sublimation Effects 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 238000011068 loading method Methods 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 229940116257 pepper extract Drugs 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 2
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- KGRVJHAUYBGFFP-UHFFFAOYSA-N 2,2'-Methylenebis(4-methyl-6-tert-butylphenol) Chemical group CC(C)(C)C1=CC(C)=CC(CC=2C(=C(C=C(C)C=2)C(C)(C)C)O)=C1O KGRVJHAUYBGFFP-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000018645 Allium odorum Nutrition 0.000 description 1
- 240000008654 Allium ramosum Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000541656 Carex marina Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- GHKOFFNLGXMVNJ-UHFFFAOYSA-N Didodecyl thiobispropanoate Chemical compound CCCCCCCCCCCCOC(=O)CCSCCC(=O)OCCCCCCCCCCCC GHKOFFNLGXMVNJ-UHFFFAOYSA-N 0.000 description 1
- 239000003508 Dilauryl thiodipropionate Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000007058 Halophila ovalis Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000007910 cell fusion Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000019304 dilauryl thiodipropionate Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 238000007731 hot pressing Methods 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 150000002432 hydroperoxides Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000036244 malformation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000012138 yeast extract 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of flavoring, especially a kind of Islamic compound seasoner for extrusion and puffing food, includes the materials of following parts by weight：30~45 parts of spice, 3~8 parts of salt, 0.1~3 part of white sugar, 3~5 parts of monosodium glutamate, 0.1~0.8 part of xanthans, 7~15 parts of maltodextrin, 3~10 parts of calcium carbonate powder, 0.2~1 part of antioxidant, 0~2.5 part of seafood extract；The material of heat endurance is rich in compound seasoner provided by the invention, improves stability of the flavoring during extrusion expansion, avoids the flavor denaturation of flavouring；Meet in Moslems' culture on halal food diet only it is good, careful must must select, strict hygiene, be particular about nutrition and focus on health care requirement, be a kind of convenient and reliable halal food.
Description
Technical field
The present invention relates to a kind of flavoring, especially a kind of Islamic compound seasoner for extrusion and puffing food.
Background technology
With the improvement of people ' s living standards and improve, unprecedentedly flourishing and emerging occur in the production of flavouring and market
It is prosperous, use of the people to flavoring it is more and more extensive and require it is also higher and higher, and progressively to nutrition, health, convenience and
Agreeable to the taste direction is developed, and technically largely uses biotechnology, and the application of such as cell fusion, the enzyme that domesticizes is various
The technology for being extracted natural flavouring from plant and animal using technologies such as extraction, distillation, concentration and supercritical extracts is also obtained
It is widely applied.
Compound seasoner is a kind of Novel seasoning product occurred successively in recent years, its be generally referred to as two kinds and more than
Flavouring be primary raw material, the component such as addition (or not adding) grease, natural flavor and animals and plants, using physics or
The technical measures of person's biology are processed and pack, and are finally made a kind of sizing seasoner products for safe edible.
Its raw material mainly has saline taste material (salt etc.), delicate flavour material (monosodium glutamate, I+G nucleotide, yeast extract, HVP etc.), acidity perfume
Pungent material (pepper, capsicum, garlic powder, onion powder etc.), armaticity spice (cloves, Chinese cassia tree, nutmeg, fennel etc.), essence material (ox
Meat essence, chicken essence, tomato flavour, scallion oil essence etc.), colouring matter (caramel colorant, capsanthin, powdered soy etc.), grease (animal oil,
Vegetable oil, flavouring oil etc.), fresh material material (beef, chicken, green onion, ginger, garlic etc.), dehydrated material (diced beef, shrimp, diced chicken meat,
Green onion, carrot, green soya bean, Chinese cabbage, mushroom etc.), other filler materials (dextrin, soda etc.).
But current compound seasoner also there are the problem of very much, such as powdery seasonings moisture-sensitive moisture absorption knot
Block, it is apt to deteriorate, grow bacterium and influence to eat；Flavoring is dissolved in water easily muddiness, precipitation at high temperature.Third, under low temperature
Not readily dissolve.
Puffing is the hot pressing effect principle using phase transformation and gas, the liquid inside material to be machined is brought rapidly up vapour
Change, pressuring expansion, and by the expansive force of gas, the malformation of polymer substance in component is driven, so as to make tool
There are network structure's feature, the process for the cellular material shaped.Dilated food is with the less cereal of water content, potato
Primary raw material is used as with beans etc., accompanies by seasoner products, the food produced with bulking process process, under the action of high temperature,
Flavoring often easily occurs denaturation and has seriously affected the performance of flavor.And some spray on the food after completion is puffing and adjust
Although the mode of quelite product can retain the flavor substance of flavoring, which can not fully merge with food,
Make it difficult for eat visitor obtain better meet sense.
The content of the invention
For the problems of the prior art, it is an object of the invention to provide a kind of Islamic for extrusion and puffing food
Compound seasoner, avoids flavoring flavor caused by poor heat resistance after extrusion expansion processing from being denatured.
To achieve these goals, the present invention is achieved by the following scheme：One kind is used for extrusion and puffing food
Islamic compound seasoner, include the materials of following parts by weight：30~45 parts of spice, 3~8 parts of salt, white sugar 0.1~3
Part, 3~5 parts of monosodium glutamate, 0.1~0.8 part of xanthans, 7~15 parts of maltodextrin, 3~10 parts of calcium carbonate powder, antioxidant 0.2~
1 part, 0~2.5 part of seafood extract.
Preferably, the compound seasoner includes the material of following parts by weight：38 parts of spice, 5 parts of salt, white sugar 2
Part, 4 parts of monosodium glutamate, 0.5 part of xanthans, 10 parts of maltodextrin, 7 parts of calcium carbonate powder, 0.6 part of antioxidant, 2 parts of seafood extract.
In compound seasoner provided by the invention：Containing xanthans, itself has superior heat resistance performance, improves compound perfume (or spice)
Expect the heat resistance in dilated food manufacturing process；
Containing maltodextrin, play a part of dilution, filling, moisture-proof can not only lump, product is easily stored, meanwhile,
Structure, appearance and flavor can be improved, and maltodextrin has excellent heat resistance in itself, it is ensured that carried material,
That is the pure flavor of spice；
Containing calcium carbonate powder, CO2 gases are produced absorbing heat during by high temperature and decomposing, can not only be made
For the foaming source of expanded food, certain heat can also be absorbed.
Containing seafood extract, the nutrient in composite aromatic condiment is enriched, improves the additional of composite aromatic condiment
Value；The seafood extract can be added according to the eating habit of consumer or do not added.
According to the present invention, antioxidant is contained in compound seasoner provided by the invention, its mechanism of action is according to specific anti-
The species of oxygen agent and it is different, if any antioxidant be due to itself easily aoxidized, first with oxygen reaction, so as to protect
Food；It is broken that some antioxidant can discharge the peroxide decomposition that hydrogen ion produces grease during autoxidation
It is bad, prevent it from the product for producing aldehydes or ketones, such as dilauryl thiodipropionate；Some antioxidant may with its caused by
Peroxide combines, and forms hydroperoxides, makes Oxidation of Fat and Oils process interrupt, so that the progress of oxidizing process is prevented, and itself
Antioxidant free radical is then formed, but antioxidant free radical can form stable dimer, or combined with peroxylradicals
Form stable compound；Specific heretofore described antioxidant is VE, BHA, in BHT, TBHQ, PG, tea polyphenols
It is a kind of.
According to the present invention, heretofore described spice is selected from capsicum, ginger, pepper, Chinese prickly ash, garlic, onion, green onion, fragrant-flowered garlic
Dish, horseradish, bay, Chinese cassia tree, cloves, Jamaica, vanilla beans, nutmeg, fennel, Caraway, radix glycyrrhizae, thyme, cumin,
In turmeric, hot red pepper, safflower it is a kind of or at least two composition.
Further, according to the present invention, spice powder is the product that condiment powder is broken into certain particle diameter, compared to
The shortcomings that use of complete spice, the still old flavor qualities of spice of the state and unstable fragrant power of tax, and production can be given
The shortcomings that product bring spot to cause quality inequality or dregs mouthfeel, also has low-boiling flavor in the production process of crushing
The shortcomings that material volatile loss；Heretofore described spice is spice extract, by extracting, in spice
The sufficient separate out of flavor substance, improves the flavor qualities of spice and assigns fragrant power.
According to the present invention, heretofore described seafood extract extracts for aquatic/marine animals extract and/or marine plants
Thing.
The aquatic/marine animals can be clam, scallop, shrimp, crab；The marine plants can be kelp, sea sedge, sea
Grass.
Present invention also offers a kind of extracting method of spice extract：
(1) spice is cleaned, dried and crushed 60~100 mesh sieves, the dry ice powder for adding 0.5~1.0 times of amount mixes
Close uniformly, mixture is put into the cavity charge containers of closing, 40~60min of low-temperature preservation, the dress of spice powder in cavity charge containers
The amount of filling out is 0.5~0.8 times of its volume；
(2) temperature of cavity charge containers is raised to 40~60 DEG C, makes dry ice sublimation explosion, the spice powder activated；
(3) the spice powder in step (2) is subjected to steam treatment, vapor and organic is included in steam used
Solvent, microwave treatment is carried out during steam treatment to powder, and the mixed vapour collected and condensed through powder must condense
Thing, carries out press filtration to powder and handles to obtain powder dregs and filtrate, merge condensate and filtrate, be spray-dried and carried up to spice
Take thing.
The steam treatment vapor and the volume ratio of organic solvent are 1：(0.3~1), the organic solvent
For one kind in ethanol, methanol, ether, petroleum ether, n-hexane, ethyl acetate, acetone and dichloromethane.
The microwave treatment power is 400~900W, and the frequency of microwave is 500~3000MHz, microwave treatment time
For 3~5min.
Use pressure spray dryer method in the present invention, the pressure control of pressure spray dryer method 100~
250kg/cm2, at 130~180 DEG C, leaving air temp is controlled at 60~80 DEG C for inlet air temperature control.
Using said extracted method, dry ice is uniformly mixed with spice powder, and cell membrane is punctured during explosion,
The leaching efficiency of flavor substance when improving steam treatment in spice, reduces the cost of spice flavor substance leaching.
The present invention has following technique effect：
1st, provided by the present invention for the Islamic compound seasoner of extrusion and puffing food, the material rich in heat endurance, carries
High stability of the flavoring during extrusion expansion, avoids the flavor denaturation of flavouring；
2nd, present invention also offers the compound seasoner added with spice extract, powdered spice band is avoided
Quality inequality and dregs mouthfeel caused by the spot come, improve the quality of dilated food；
3rd, compound seasoner product provided by the invention, meets the diet on halal food in Moslems' culture
It is only good, careful must must select, strict hygiene, be particular about nutrition and focus on health care requirement, be a kind of convenient and reliable halal food.
Embodiment
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention easy to understand, below
In conjunction with specific embodiments, the present invention is furture elucidated.
Embodiment 1
A kind of Islamic compound seasoner for extrusion and puffing food, includes the material of following parts by weight：Pepper extract
38 parts, 5 parts of salt, 2 parts of white sugar, 4 parts of monosodium glutamate, 0.5 part of xanthans, 10 parts of maltodextrin, 7 parts of calcium carbonate powder, antioxidant VE
0.6 part, 2 parts of veneriformis extract.
Wherein, the extracting method of pepper extract is：
(1) capsicum cleaned, dry and crushed 80 mesh sieves, the dry ice powder for adding 0.8 times of amount is uniformly mixed, will be mixed
Compound is put into the cavity charge containers of closing, low-temperature preservation 50min, and the loadings of capsicum powder are the 0.6 of its volume in cavity charge containers
Times；
(2) temperature of cavity charge containers is raised to 50 DEG C, makes dry ice sublimation explosion, the capsicum powder activated；
(3) the capsicum powder in step (2) is subjected to steam treatment, includes vapor and ethanol in steam used,
Microwave treatment 4min is carried out to powder during steam treatment, the mixed vapour collected and condensed through powder obtains condensate,
Press filtration is carried out to powder and handles to obtain powder dregs and filtrate, merges condensate and filtrate, capsicum is obtained using pressure spray dryer and is carried
Thing is taken, the pressure of the pressure spray dryer method is controlled in 150kg/cm2, inlet air temperature control is at 150 DEG C, leaving air temp control
System is at 70 DEG C.
Wherein, the volume ratio of the vapor and ethanol is 1：0.5；
The microwave treatment power is 700W, and the frequency of microwave is 2000MHz.
Embodiment 2
A kind of Islamic compound seasoner for extrusion and puffing food, includes the material of following parts by weight：Pepper, fennel
With 7 parts of 0.1 part of 3 parts of 0.1 part of 3 parts of 30 parts of mixed extract, salt, white sugar, monosodium glutamate, xanthans, maltodextrin, the carbon of horseradish
Sour 3 parts of calcium powder, BHA0.2 parts of antioxidant；
Wherein, the extract extracting method of pepper, fennel and horseradish is：
(1) by pepper, fennel and horseradish by weight 2:1:1 takes, and clean, drying simultaneously crushed 60 mesh sieves, add
The dry ice powder of 0.5 times of amount is uniformly mixed, and mixture is put into the cavity charge containers of closing, low-temperature preservation 40min, cavity charge containers
The loadings of the mixed powder of middle pepper, fennel and horseradish are 0.5 times of its volume；
(2) temperature of cavity charge containers is raised to 40 DEG C, makes dry ice sublimation explosion, pepper, fennel and the horseradish activated
Mixed powder；
(3) mixed powder of the pepper in step (2), fennel and horseradish is subjected to steam treatment, is included in steam used
There are vapor and organic solvent, microwave treatment 3min is carried out to powder during steam treatment, collects and condenses through powder
The mixed vapour of material obtains condensate, and carrying out press filtration to powder handles to obtain powder dregs and filtrate, merges condensate and filtrate, adopts
The mixed extract of pepper, fennel and horseradish is obtained with pressure spray dryer, the pressure control of the pressure spray dryer method exists
100kg/cm2, at 130 DEG C, leaving air temp is controlled at 60 DEG C for inlet air temperature control.
Wherein, the volume ratio of the vapor and organic solvent is 1：0.3；
The microwave treatment power is 400W, and the frequency of microwave is 3000MHz.
Embodiment 3
A kind of Islamic compound seasoner for extrusion and puffing food, includes the material of following parts by weight：Fructus Piperis extract
45 parts, 8 parts of salt, 3 parts of white sugar, 5 parts of monosodium glutamate, 0.8 part of xanthans, 15 parts of maltodextrin, 10 parts of calcium carbonate powder, antioxidant
1 part of TBHQ, 2.5 parts of Thallus Laminariae (Thallus Eckloniae) extract.
Wherein, the extracting method of Fructus Piperis extract is：
(1) pepper cleaned, dry and crushed 100 mesh sieves, the dry ice powder for adding 1.0 times of amounts are uniformly mixed, will be mixed
Compound is put into the cavity charge containers of closing, low-temperature preservation 60min, and the loadings of pepper powder are the 0.8 of its volume in cavity charge containers
Times；
(2) temperature of cavity charge containers is raised to 60 DEG C, makes dry ice sublimation explosion, the pepper powder activated；
(3) the pepper powder in step (2) is subjected to steam treatment, vapor and organic molten is included in steam used
Agent, microwave treatment 5min is carried out during steam treatment to powder, and the mixed vapour collected and condensed through powder obtains cold
Condensate, is carried out press filtration to powder and handles to obtain powder dregs and filtrate, merged condensate and filtrate, obtained using pressure spray dryer
Fructus Piperis extract, the pressure of the pressure spray dryer method are controlled in 250kg/cm2, inlet air temperature control is at 180 DEG C, outlet air
Temperature control is at 80 DEG C.
Wherein, the volume ratio of the vapor and organic solvent is 1：1；
The microwave treatment power is 900W, and the frequency of microwave is 500MHz.
Record the yield of spice extract in embodiment 1~3 and contrasted with the yield of traditional distillation extraction, can be with
Find out, extracting method using the present invention, its yield is higher.
1 embodiment 1~3 of table and the yield of conventional vapor distillation extraction contrast
| Yield/(%) | |
| Embodiment 1 | 35.45% |
| Embodiment 2 | 42.81% |
| Embodiment 3 | 39.24% |
| Conventional distillation (pepper extract yield) | 8.24% |
Basic principle, main feature and the features of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these
Changes and improvements are both fallen within the range of claimed invention.The scope of protection of present invention will by appended right
Ask book and its equivalent thereof.
Claims (5)
- A kind of 1. Islamic compound seasoner for extrusion and puffing food, it is characterised in that：Include the material of following parts by weight：It is fragrant Pungent 30~45 parts of material, 3~8 parts of salt, 0.1~3 part of white sugar, 3~5 parts of monosodium glutamate, 0.1~0.8 part of xanthans, maltodextrin 7~ 15 parts, 3~10 parts of calcium carbonate powder, 0.2~1 part of antioxidant, 0~2.5 part of seafood extract.
- 2. the Islamic compound seasoner according to claim 1 for extrusion and puffing food, it is characterised in that：Described answers Closing flavoring includes the material of following parts by weight：38 parts of spice, 5 parts of salt, 2 parts of white sugar, 4 parts of monosodium glutamate, 0.5 part of xanthans, 10 parts of maltodextrin, 7 parts of calcium carbonate powder, 0.6 part of antioxidant, 2 parts of seafood extract.
- 3. the Islamic compound seasoner according to claim 1 for extrusion and puffing food, it is characterised in that：The perfume (or spice) Pungent material is selected from capsicum, ginger, pepper, Chinese prickly ash, garlic, onion, green onion, leek, horseradish, bay, Chinese cassia tree, cloves, Jamaica, vanilla In beans, nutmeg, fennel, Caraway, radix glycyrrhizae, thyme, cumin, turmeric, hot red pepper, safflower it is a kind of or at least two combination Thing.
- 4. the Islamic compound seasoner according to claim 3 for extrusion and puffing food, it is characterised in that：The perfume (or spice) Pungent material is spice extract.
- 5. the Islamic compound seasoner according to claim 1 for extrusion and puffing food, it is characterised in that：The sea Fresh extract is aquatic/marine animals extract and/or marine plants extract.
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| CN109567118A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of seafood taste flavouring and preparation method thereof |
| CN109567117A (en) * | 2018-11-20 | 2019-04-05 | 安徽强旺调味食品有限公司 | A kind of cryopreservation answers heat-staple flavouring and preparation method thereof |
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Application publication date: 20180515 |