CN108030053A - A kind of preparation method of instant spice powder - Google Patents
A kind of preparation method of instant spice powder Download PDFInfo
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- CN108030053A CN108030053A CN201711389644.4A CN201711389644A CN108030053A CN 108030053 A CN108030053 A CN 108030053A CN 201711389644 A CN201711389644 A CN 201711389644A CN 108030053 A CN108030053 A CN 108030053A
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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
- 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
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
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- Health & Medical Sciences (AREA)
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Abstract
The present invention relates to a kind of preparation method for seasoning condiment, a kind of more particularly to preparation method of instant spice powder, the step of preparation including raw material, scattered, pre-emulsification, embedding, mix, packaging, and oil dispersant, emulsifying agent, embedding medium, carrier are added with this, make whole spice Oleo-resin essential oil disperse more fully, to be processed into water-soluble oiliness powder, present invention process is simple, cost is low, and water can be instantly dissolved in by realizing spice, and does not influence the original taste of spice.
Description
Technical field
The present invention relates to a kind of preparation method for seasoning condiment, more particularly to a kind of preparation side of instant spice powder
Method.
Background technology
With the raising that people live, people focus on food taste, be required for adding in food various flavorings,
Spice, spice have simple technique in preparation process, also there is the technique of complexity, if unreasonable, meeting prepared by technique
The mouthfeel of spice is influenced, or even addition is not can be uniformly dispersed in food, seriously affects taste.
Traditional spice type of service is generally the root of plant, stem, leaf, flower, skin, the reset condition of fruit etc., or by original
The bulky grain that beginning state is processed into by the process such as dry, pulverize, coarse crushing or fine particle.It is primarily present in use and asks as follows
Topic：1. since the factors such as kind, the place of production, seasonal climate seriously affect the quality of spice；2. picking, storage, process pole
Moisture-sensitive, goes mouldy, and damages by worms, containing sandstone, dirt and it is different, impurity component is very much, it is tight to cause to be used for micro organism quantity during industrial production
Weight is exceeded, and quality is difficult to control；3. the spice utilization rate of active components of reset condition is extremely low.After crushing and processing, utilize
Though rate increases, disintegrating process may result in the volatilization of mass efficient component and loss in itself.4. traditional spice contains greatly
The plant fiber of amount, it is impossible to be dissolved in water, scattered irregular, taste inequality can be caused by being processed in modern food in use, and be existed big
Coloured particle not soluble in water is measured, seriously affects the color and luster of food, sense organ and flavor, it is difficult to adapts to the standard of modern food processing
Metaplasia production needs.
There is technique to take such as steam distillation, organic solvent extractionprocess, supercritical CO at present2Extraction, molecule steam
Evaporate the extraction processes such as method effective component extracting from spice and be applied to food production, although aforementioned four can be solved the problems, such as,
But since the nature difference of spice raw material is huge, still suffer from low recovery rate, destruction material mouthfeel, of high cost or application method
The problems such as excessively complicated.The spice active ingredient extracted at the same time, main component are oil-soluble resin, and essential oil class is produced
Product, there are poor heat resistance, it is impossible to it is water-soluble the shortcomings that, it is many using limitation in food processing；Also technique uses microcapsules bag
The solution method of simultaneously spray-dried resin essential oil is buried, improves the dissolubility and heat resistance of product to a certain extent, but produce
Process passes through multiple high temp, and spice loss of effective components is huge, cost is excessive.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, avoid that the preparation method of spice is excessively cumbersome, utilizes
Rate is low, spice the problems such as influencing taste not soluble in water, and provides a kind of preparation method of instant spice powder, the present invention
Simple process and low cost, water can be instantly dissolved in by realizing spice, and not influence the original taste of spice.
The purpose of the present invention is what is be achieved by the following measures：A kind of preparation method of instant spice powder, including
Following steps：
（1）Prepare raw material：Spice is taken to carry out pretreatment generation spice Oleo-resin essential oil；
（2）It is scattered：By step（1）Dispersant, spice Oleo-resin essential oil and dispersant are added in manufactured spice Oleo-resin essential oil
Weight ratio is 0.3-1:1, spice Oleo-resin essential oil and dispersant are put into mixer jointly, temperature is less than 40 DEG C, rotating speed tune
To 40-80r/min, mixing time is 5-15 minutes, is uniformly mixed；
（3）Pre-emulsification：By step（2）Emulsifying agent is added in raw material after scattered, scattered rear raw material is with emulsifying agent weight ratio
0.3-2:1, scattered rear raw material is put into mixer with emulsifying agent, temperature is adjusted to 30-40 DEG C, and rotating speed is adjusted to 8-15 r/min,
Mixing time is 10-30 minutes；
（4）Embedding：By step（3）Embedding medium is added in raw material after emulsification, raw material and embedding medium weight ratio are 0.5- after emulsification
1:1, raw material after emulsification and embedding medium are put into mixer, temperature is less than 40 DEG C, and rotating speed is adjusted to 8-15 r/min, mixing time
For 20-30 minutes；
（5）Mix：By step（4）Raw material after embedding adds carrier, and carrier addition weight is the 3-30 of raw material weight after embedding
Times, raw material after embedding and carrier are put into mixer, temperature is less than 40 DEG C, and rotating speed is adjusted to 8-15 r/min, and mixing time is
5-15 minutes；
（6）Packaging：By step（5）Raw material after mix is packaged into bag, carries out room temperature, is kept in dark place.
Preferably, step（1）Spice Oleo-resin essential oil is made using extraction and distillation in pretreatment.
Preferably, the extraction is organic solvent extractionprocess or supercritical CO2Extraction.
Preferably, the dispersant is powdered glucose, salt powder, monosodium glutamate powder, powdered sugar, one kind or more of maltodextrin powder
Kind；When powdered glucose, salt powder, monosodium glutamate powder, powdered sugar, maltodextrin powder are as dispersant, advised by crushing, sieving
Lattice are the uniform powder of 20-80 mesh, and moisture must not be higher than 15%.
Preferably, step（2）Middle dispersant is powdered glucose, and the particle diameter of powdered glucose is 20-80 mesh, and moisture is less than
15%。
Preferably, the emulsifying agent is powder monoglyceride, soybean protein isolate, the one or more of casein sodium；Powder
When last monoglyceride, soybean protein isolate, casein sodium are as emulsifying agent, be by screening obtain fineness for 40-100 purposes it is equal
Even powder.
Preferably, the embedding medium is cyclodextrin, the one or more of converted starch；Cyclodextrin, converted starch are as bag
It is that to obtain fineness by screening be 20-100 mesh uniform powders when burying agent.
Preferably, the carrier is powdered glucose, the one or more of maltodextrin；Powdered glucose, maltodextrin conduct
It is that to obtain fineness by screening be 20-80 mesh uniform powders, moisture is less than 15% during carrier.
Preferably, the spice is capsicum, garlic, ginger, pepper, Chinese prickly ash, chilly, Chinese cassia tree, cloves, vanilla beans, Pork and beans
One or more kinds of mixtures in cool, anise, fennel seeds, turmeric, cumin.
Step（2）It is middle to be disperseed using dispersant, it is to be used for spice Oleo-resin essential oil and dispersant（Powder）Mixing,
The process of the sticky powder of oil-containing is formed, similar to the state of aqueous sand, is more advantageous to the emulsification work in later stage, it is therefore prevented that
Emulsifying agent directly contacts the problem to form the viscous group that can not disperse with spice Oleo-resin essential oil, while expands spice resin spirit
The contact area of oil and emulsifying agent, while temperature is less than 40 DEG C, will not destroy the factor of original material；If simply simply use
Material is crushed, is not disperseed thoroughly, then later stage spice Oleo-resin essential oil cannot still be combined with emulsifying agent, due to
Emulsifying agent is powdered, if not disperseing, can cause to be similar to the state that salad oil adds flour, can not be molten.
Step（3）Middle addition emulsifying agent, the lipophilic group of emulsifying agent are fully combined with spice Oleo-resin essential oil, ensure that its parent
The water base free degree, so that spice possesses good water solubility, by the addition of dispersant, emulsifying agent can be abundant
Combined with spice Oleo-resin essential oil.
Step（4）Middle addition embedding medium, water-soluble property has been had been provided with by the powder of pre-emulsification technology, still, by
Finally need to apply in food processing in the product of preparation, can also undergo substantial amounts of transport, storage, process.In order to protect
Stability of the instant spice in transportational process, particularly in food hot-working is demonstrate,proved, it is necessary to which spice Oleo-resin essential oil is use up
May protect, with reduce because volatilize, aoxidized or other factors caused by active principle be destroyed, employ
Embedding, can be defined as：Spice Oleo-resin essential oil is wrapped up to provide performance support or chemoproection using embedded material
Process.
Step（5）It is middle to add carrier to carry out mix, it is preferred that emphasis is to control the valid density of final products, efficiently control
The content of active ingredient, makes the standardization of products in final products so that final products are oiliness powder, and mobility is preferable, particle diameter
For 20-80 mesh.
Step（6）Packaging can use the good food packaging material of photophobism, include but not limited to aluminium foil bag, plating
Aluminium film packaging bag, food are packed with packing carton etc., are stored in the good food warehouse of room temperature, lucifuge ventilation condition,
Flavor loss and oxidation deterioration of the instant spice powder product during transport, storage can be farthest reduced to show
As.
The beneficial effects of the invention are as follows：1. organic solvent extractionprocess or extraction or molecularly distilled production are given full play to
Spice Oleo-resin essential oil it is respective possessed by advantage, after scattered, pre-emulsification, embedding, can farthest retain
Effective flavor components of spice, possess standardized production, active ingredient standardization control, low microbial count, high flavor substances
The characteristics of matter content.2. can be well directly dissolved in for water-soluble in food processing among water, even injected as pickling liquid
Pickling liquid component directly uses；Heat resistance is good, in food processing the shortening stage discharge flavor substance and raw-food material
With reference to utilization rate is high, achieves noticeable achievement.3. as the powder spice of independent packaging, use scope is extensive, and application method facilitates fast
Victory, is easy to preserve for a long time, should not lump rotten.
Embodiment
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be further described.
Embodiment 1：A kind of preparation method of instant spice powder, includes the following steps：
（1）Prepare raw material：Capsicum, garlic, ginger, pepper, Chinese prickly ash, chilly, Chinese cassia tree, cloves are taken as spice, capsicum, garlic, ginger, Hu
Each 10Kg of green pepper, Chinese prickly ash, each 5Kg of chilly, Chinese cassia tree, cloves, spice is made by spice using organic solvent extractionprocess and distillation
Oleo-resin essential oil；
（2）It is scattered：By step（1）Add dispersant in manufactured spice Oleo-resin essential oil, dispersant is powdered glucose, spice
Oleo-resin essential oil is 0.3 with dispersant weight ratio:1, spice Oleo-resin essential oil and dispersant are put into mixer jointly, temperature
35 DEG C, rotating speed is adjusted to 40 r/min, and mixing time is 5 minutes, is uniformly mixed, and the particle diameter of powdered glucose is 20 mesh, moisture
For 15%；
（3）Pre-emulsification：By step（2）Emulsifying agent is added in raw material after scattered, emulsifying agent is powder monoglyceride, raw material after disperseing
It is 0.3 with emulsifying agent weight ratio:1, scattered rear raw material is put into mixer with emulsifying agent, temperature is adjusted to 30 DEG C, and rotating speed is adjusted to 8
Turn, mixing time is 10 minutes, and monoglyceride is 40 mesh powders for particle diameter；
（4）Embedding：By step（3）Embedding medium is added in raw material after emulsification, embedding medium is cyclodextrin, raw material and embedding after emulsification
Agent weight ratio is 0.5:1, raw material after emulsification and embedding medium are put into mixer, temperature is less than 40 DEG C, and rotating speed is adjusted to 8 r/
Min, mixing time are 20 minutes, and cyclodextrin is that particle diameter is 20 mesh powders；
（5）Mix：By step（4）Raw material after embedding adds carrier, and carrier is powdered glucose, after carrier addition weight is embedding
3 times of raw material weight, raw material after embedding and carrier are put into mixer, and temperature is adjusted to 40, and rotating speed is adjusted to 8 r/min, stirring
Time is 5 minutes, and powdered glucose particle diameter is 20 mesh, moisture 15%；
（6）Packaging：By step（5）Raw material after mix is packaged into bag, carries out room temperature, is kept in dark place.
Embodiment 2：A kind of preparation method of instant spice powder, includes the following steps：
（1）Prepare raw material：Chinese cassia tree, cloves, vanilla beans, nutmeg, anise, fennel seeds, turmeric, cumin are taken as fragrant pungent
Material, Chinese cassia tree, cloves, vanilla beans, each 4Kg of nutmeg, each 6Kg of anise, fennel seeds, turmeric, cumin, spice, which is used, to be had
Spice Oleo-resin essential oil is made with distillation in solvent extraction；
（2）It is scattered：By step（1）Add dispersant in manufactured spice Oleo-resin essential oil, dispersant is salt powder, spice tree
Fat essential oil is 1 with dispersant weight ratio:1, spice Oleo-resin essential oil and dispersant are put into mixer jointly, 20 DEG C of temperature,
Rotating speed is adjusted to 80 r/min, and mixing time is 15 minutes, is uniformly mixed, and the particle diameter of salt powder is 80 mesh, moisture 12%；
（3）Pre-emulsification：By step（2）Emulsifying agent is added in raw material after scattered, emulsifying agent is soybean protein isolate, former after disperseing
Material is 2 with emulsifying agent weight ratio:1, scattered rear raw material is put into mixer with emulsifying agent, temperature is adjusted to 40 DEG C, and rotating speed is adjusted to
15 r/min, mixing time are 30 minutes, and soybean protein isolate is 100 mesh powder shapes for particle diameter；
（4）Embedding：By step（3）Embedding medium is added in raw material after emulsification, embedding medium is converted starch, raw material and bag after emulsification
Agent weight ratio is buried as 1:1, raw material after emulsification and embedding medium are put into mixer, 25 DEG C of temperature, rotating speed is adjusted to 15 r/min, stirs
The time is mixed as 30 minutes, converted starch is 100 mesh powder shapes for particle diameter；
（5）Mix：By step（4）Raw material after embedding adds carrier, and carrier is maltodextrin, after carrier addition weight is embedding
30 times of raw material weight, raw material after embedding and carrier are put into mixer, temperature is adjusted to 35, and rotating speed is adjusted to 15 r/min, stirs
The time is mixed as 15 minutes, maltodextrin is 80 mesh powder shapes for particle diameter, and moisture is 12%；
（6）Packaging：By step（5）Raw material after mix is packaged into bag, carries out room temperature, is kept in dark place.
Embodiment 3：A kind of preparation method of instant spice powder, includes the following steps：
（1）Prepare raw material：Pepper, Chinese prickly ash, chilly, Chinese cassia tree, cloves, vanilla beans are taken as spice, pepper, Chinese prickly ash, chilly
Each 6Kg, Chinese cassia tree, cloves, each 3Kg of vanilla beans, spice resin is made by spice using organic solvent extractionprocess and distillation
Essential oil；
（2）It is scattered：By step（1）Dispersant is added in manufactured spice Oleo-resin essential oil, dispersant is monosodium glutamate powder, powdered sugar,
The weight ratio of monosodium glutamate powder and powdered sugar is 1:1, spice Oleo-resin essential oil is 0.5 with dispersant weight ratio:1, by spice resin
Essential oil is put into mixer jointly with dispersant, 30 DEG C of temperature, and rotating speed is adjusted to 60 r/min, and mixing time is 10 minutes, mixing
Uniformly, monosodium glutamate powder, powdered sugar be powdered, and particle diameter is 50 mesh, moisture 10%；
（3）Pre-emulsification：By step（2）Emulsifying agent is added in raw material after scattered, emulsifying agent is casein sodium, raw material after disperseing
It is 1 with emulsifying agent weight ratio:1, scattered rear raw material is put into mixer with emulsifying agent, temperature is adjusted to 35 DEG C, and rotating speed is adjusted to 10
R/min, mixing time are 25 minutes, and casein sodium is powdered, and particle diameter is 70 mesh；
（4）Embedding：By step（3）Embedding medium is added in raw material after emulsification, embedding medium is converted starch, raw material and bag after emulsification
Agent weight ratio is buried as 0.7:1, raw material after emulsification and embedding medium are put into mixer, temperature is adjusted to 15 DEG C, and rotating speed is adjusted to 13 r/
Min, mixing time are 20 minutes, and converted starch is powdered, and particle diameter is 80 mesh；
（5）Mix：By step（4）Raw material after embedding adds carrier, and carrier is maltodextrin, after carrier addition weight is embedding
15 times of raw material weight, raw material after embedding and carrier are put into mixer, and temperature is adjusted to 27 DEG C, and rotating speed is adjusted to 11 r/min,
Mixing time is 12 minutes, and maltodextrin is powdered, and particle diameter is 70 mesh, moisture 14%；
（6）Packaging：By step（5）Raw material after mix is packaged into bag, carries out room temperature, is kept in dark place.
Embodiment 4：A kind of preparation method of instant spice powder, includes the following steps：
（1）Prepare raw material：Take pepper, Chinese prickly ash, chilly, Chinese cassia tree, cloves, vanilla beans each as spice, Chinese prickly ash, chilly
7Kg, pepper, Chinese cassia tree, cloves, each 3Kg of vanilla beans, spice tree is made by spice using organic solvent extractionprocess and distillation
Fat essential oil；
（2）It is scattered：By step（1）Dispersant is added in manufactured spice Oleo-resin essential oil, dispersant is maltodextrin powder, salt
The weight ratio of powder, maltodextrin powder and salt powder is 1:2, spice Oleo-resin essential oil is 0.7 with dispersant weight ratio:1, by perfume (or spice)
Pungent material Oleo-resin essential oil is put into mixer jointly with dispersant, 22 DEG C of temperature, and rotating speed is adjusted to 50 r/min, and mixing time is 9 points
Clock, is uniformly mixed, and maltodextrin powder, salt powder are powdered, and particle diameter is 70 mesh, moisture 9%；
（3）Pre-emulsification：By step（2）Emulsifying agent is added in raw material after scattered, emulsifying agent is casein sodium, soybean separation protein
In vain, casein sodium, the weight ratio of soybean protein isolate are 2:1, raw material and emulsifying agent weight ratio are 1 after disperseing:1, will be scattered
Raw material is put into mixer with emulsifying agent afterwards, and temperature is adjusted to 37 DEG C, and rotating speed is adjusted to 14 r/min, and mixing time is 25 minutes, junket
Protein acid sodium, soybean protein isolate are powdered, and particle diameter is 45 mesh；
（4）Embedding：By step（3）Embedding medium is added in raw material after emulsification, embedding medium is cyclodextrin, raw material and embedding after emulsification
Agent weight ratio is 0.7:1, raw material after emulsification and embedding medium are put into mixer, temperature is adjusted to 17 DEG C, and rotating speed is adjusted to 10r/
Min, mixing time are 20 minutes, and cyclodextrin is powdered, and particle diameter is 75 mesh；
（5）Mix：By step（4）Raw material after embedding adds carrier, and carrier is maltodextrin, after carrier addition weight is embedding
15 times of raw material weight, raw material after embedding and carrier are put into mixer, and temperature is adjusted to 27 DEG C, and rotating speed is adjusted to 11 r/min,
Mixing time is 12 minutes, and maltodextrin is powdered, and particle diameter is 70 mesh, moisture 14%；
（6）Packaging：By step（5）Raw material after mix is packaged into bag, carries out room temperature, is kept in dark place.
Embodiment 1 is the preferred plan of the present invention, when powdered glucose is as dispersant, can either be played scattered well
Effect, and be the very high raw-food material of security, it is even more because itself flavor is soft, weight will not be produced for the flavor of spice
It is big to influence.Spice Oleo-resin essential oil is produced using traditional extraction and distillation, and extraction and distillation are common in chemical industry produce
Technique, while spice Oleo-resin essential oil can also directly be bought as raw material from the market in the present invention, the spice in the present invention
It is not limited solely to capsicum, garlic, ginger, pepper, Chinese prickly ash, chilly, Chinese cassia tree, cloves, vanilla beans, nutmeg, anise, fennel fruit
Perfume, turmeric, cumin, can also be other spices.
Claims (9)
- A kind of 1. preparation method of instant spice powder, it is characterised in that：Include the following steps：（1）Prepare raw material：Spice is taken to carry out pretreatment generation spice Oleo-resin essential oil；（2）It is scattered：By step（1）Dispersant, spice Oleo-resin essential oil and dispersant are added in manufactured spice Oleo-resin essential oil Weight ratio is 0.3-1:1, spice Oleo-resin essential oil and dispersant are put into mixer jointly, temperature is less than 40 DEG C, rotating speed tune To 40-80r/min, mixing time is 5-15 minutes, is uniformly mixed；（3）Pre-emulsification：By step（2）Emulsifying agent is added in raw material after scattered, scattered rear raw material is with emulsifying agent weight ratio 0.3-2:1, scattered rear raw material is put into mixer with emulsifying agent, temperature is adjusted to 30-40 DEG C, and rotating speed is adjusted to 8-15 r/min, Mixing time is 10-30 minutes；（4）Embedding：By step（3）Embedding medium is added in raw material after emulsification, raw material and embedding medium weight ratio are 0.5- after emulsification 1:1, raw material after emulsification and embedding medium are put into mixer, temperature is less than 40 DEG C, and rotating speed is adjusted to 8-15 r/min, mixing time For 20-30 minutes；（5）Mix：By step（4）Raw material after embedding adds carrier, and carrier addition weight is the 3-30 of raw material weight after embedding Times, raw material after embedding and carrier are put into mixer, temperature is less than 40 DEG C, and rotating speed is adjusted to 8-15 r/min, and mixing time is 5-15 minutes；（6）Packaging：By step（5）Raw material after mix is packaged into bag, carries out room temperature, is kept in dark place.
- A kind of 2. preparation method of instant spice powder according to claim 1, it is characterised in that：Step（1）Pre- place Spice Oleo-resin essential oil is made using extraction and distillation in reason.
- A kind of 3. preparation method of instant spice powder according to claim 2, it is characterised in that：The extraction is Organic solvent extractionprocess or supercritical CO2Extraction.
- A kind of 4. preparation method of instant spice powder according to claim 1, it is characterised in that：The dispersant is Powdered glucose, salt powder, monosodium glutamate powder, powdered sugar, the one or more of maltodextrin powder.
- A kind of 5. preparation method of instant spice powder according to claim 1, it is characterised in that：Step（2）In point Powder is powdered glucose, and the particle diameter of powdered glucose is 20-80 mesh, and moisture is less than 15%.
- A kind of 6. preparation method of instant spice powder according to claim 1, it is characterised in that：The emulsifying agent is Powder monoglyceride, soybean protein isolate, the one or more of casein sodium.
- A kind of 7. preparation method of instant spice powder according to claim 1, it is characterised in that：The embedding medium is The one or more of cyclodextrin, converted starch.
- A kind of 8. preparation method of instant spice powder according to claim 1, it is characterised in that：The carrier is Portugal The one or more of grape Icing Sugar, maltodextrin.
- 9. according to the preparation method of the instant spice powder of claim 1-9 any one of them, it is characterised in that：The perfume is pungent Expect for capsicum, garlic, ginger, pepper, Chinese prickly ash, chilly, Chinese cassia tree, cloves, vanilla beans, nutmeg, anise, fennel seeds, turmeric, diligent One or more kinds of mixtures in so.
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| CN108850981A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | The enterococcal spice salt production process of chicken in a kind of inhibition pressed salted duck |
| CN108850983A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | A kind of ginger powder, preparation method thereof |
| CN108850994A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | A kind of spicy powder, preparation method thereof |
| CN108850984A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | A kind of Chinese prickly ash salt production process |
| CN108850992A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | The spice salt production process of enterococcus faecalis in a kind of inhibition pressed salted duck |
| CN108850990A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | A kind of spice salt production process of marinated low-salt flavor pressed salted duck |
| CN108850980A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | The spice salt production process of E. casselflavus in a kind of inhibition pressed salted duck |
| CN109700010A (en) * | 2019-01-21 | 2019-05-03 | 汕头市益利食品有限公司 | A kind of nanoscale black rice nourishing powder and preparation method thereof |
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| CN108850983A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | A kind of ginger powder, preparation method thereof |
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| CN108850984A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | A kind of Chinese prickly ash salt production process |
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