CN108175074A - A kind for the treatment of process for inhibiting spice extract storage flavor variations - Google Patents

A kind for the treatment of process for inhibiting spice extract storage flavor variations Download PDF

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Publication number
CN108175074A
CN108175074A CN201711376729.9A CN201711376729A CN108175074A CN 108175074 A CN108175074 A CN 108175074A CN 201711376729 A CN201711376729 A CN 201711376729A CN 108175074 A CN108175074 A CN 108175074A
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Prior art keywords
powder
spice
treatment
filtrate
inhibiting
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CN201711376729.9A
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张强
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ANHUI QIANGWANG BIOLOGICAL ENGINEERING Co Ltd
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ANHUI QIANGWANG BIOLOGICAL ENGINEERING Co Ltd
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Priority to CN201711376729.9A priority Critical patent/CN108175074A/en
Publication of CN108175074A publication Critical patent/CN108175074A/en
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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
    • 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
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Abstract

The present invention relates to foods processing technique, specifically a kind for the treatment of process for inhibiting spice extract storage flavor variations, including：(1) take starch plants that converted starch is made to obtain；(2) spice former material is pre-processed, obtains powder；(3) steam treatment and microwave treatment are carried out to powder in step (2), collects condensate；Press filtration is carried out to powder and handles to obtain powder dregs and filtrate A；(4) cellulase is admixed in the powder dregs into step (3), digests, then add in acidic materials, stood, filter to get filtrate B；(5) liquor B in the condensate in merging step (3), filtrate A and step (4), addition converted starch progress is microcapsule embedded, and then homogenization is spray-dried to obtain final products；By the embedding of converted starch, the flavor substance in preservation and withholding spice extract；Other nutrition class substances being rich in starch plants are embedded in microscapsule powder together, improve nutritive value.

Description

A kind for the treatment of process for inhibiting spice extract storage flavor variations
Technical field
The present invention relates to food processing technology field, specifically a kind of inhibition spice extract storage flavor variations Treatment process.
Background technology
Spice generally refers to the dried powder or essential oil of the fragrant plant used during foodstuff flavouring blending, fragrant Derived essential oil in pungent material has strong flavor, flavoring function, can not only promote appetite, improves flavour of food products, and also have The function of sterilization and anticorrosion.Existing spice not only has powdered, also essential oil or the product of oleoresin form, really abundant Application of the spice in cooking food and food industry.
The use form of spice mainly has complete spice, powdered spice and spice extract at present, wherein Extract mainly has essential oil, oleoresin, spice lotion, essence, microencapsulation spice and dissolving or instant spice etc. Form.Complete spice is unprocessed and is directly appended in the food of culinary art, although easy to use, due to flavor substances Matter is present in plant cell, needs to stew to fry by prolonged boiling just release, effective rate of utilization is low；Seasoning is uneven Even and usage amount can be only achieved when larger assigns taste effect, also, when people eat the spice in dish by mistake, strong sense of taste thorn Swash so that people can't help hanging back to deliciousness；Powdered spice is the product that condiment powder is broken into certain grain size, wind Taste substance is more to be released, and still, the spice of the state there is still flavor qualities and assigns the shortcomings that fragrant power is unstable, And spot can be brought to cause quality unevenness and dregs mouthfeel to product, in the production process of crushing, low-boiling flavor substances The volatile loss of matter, active ingredient cannot complete separate out, utilization rate is low；Because of the increase of surface area, powdered spice Degradable during storage, oxidation, flavor substance loss are serious.
With the development of technology, in order to enable the abundant separate out of flavor substance in spice, the tune of spice is improved Taste quality and the fragrant power of tax, more and more methods are to extract the active ingredient in spice to be then added to culinary art at present In food.The sticky, color that is such as extracted from the spice of crushing using appropriate organic solvent is slightly deep, the tree containing essential oil Lipid product.It can all extract the almost all fragrance and taste composition of spice, and in addition to essential oil, it contains non-volatile Property piquancy component, fat, pigment and other substances being dissolved in solvent, it can represent the active ingredient in spice, fragrant Gas and taste balance compared with essential oil, are complete, full.In order to expand the application method of oleoresin (or essential oil), and gradually derive The spice of absorbent-type and the spice of emulsifying, still, the additional chemical product of above-mentioned oleoresin can not be but solved in spice The shortcomings that volatile loss of fragrance component and poor keeping quality.
In the prior art, spice extract is wrapped using excipients such as edible glue, cyclodextrin, protides, supported Microencapsulation spice.Oleoresin is changed into solid-state instant powder by the technology, effectively solve dissolubility, dispersibility ask Topic, can prevent the volatilization of fragrance, reduce the loss of flavor substance, and have the function of slow release, can reduce sensitive composition With extraneous contact, play the role of preservation and withhold flavor, but the micro capsule technology is complex, energy consumption is excessive, price The shortcomings that higher, causes it not have to promote the use of on a large scale.
Invention content
For the problems of the prior art, the purpose of the present invention is to provide a kind of inhibition spice extract storage flavors The treatment process of variation reduces loss of the flavor substance of spice extract during storage.
To achieve these goals, the present invention is achieved by the following scheme：A kind of inhibition spice extract The treatment process of flavor variations is stored, is included the following steps：
(1) take starch plants drying and crushing, water added to obtain suspension, then add in pH adjusting agent adjust pH to 8.0~ 9.0, sorbic acid and 3~5h of isothermal holding are added under conditions of water bath with thermostatic control, then with pH adjusting agent adjust pH to 6.5~ 7.0, it filters and washes 2~3 times, dry at low temperature converted starch；
According to the present invention, heretofore described starch plants are rich in the plant roots and stems for having starch, it is preferred that starch Content reach total weight 40% and more than, certainly, the starch plants are also rich in there is the nutrition such as protein and vitamin Substance, especially calcium, phosphorus, magnesium, the content of potassium are also very high, and further, heretofore described starch plants are plant Seed, rhizome, such as peanut, ginkgo, potato, pumpkin, konjaku, sweet potato, cassava.
In the present invention, the amount of water of the powder of starch plants does not do particular/special requirement, and amount of water is very few, can not form suspension Liquid is convenient for the progress of subsequent handling, and amount of water is excessive, then processing cost in subsequent process can be caused excessively high, the starch Class pure plant powder amount of water is 2~3 times of powder total weight.
The effect of the pH adjusting agent is to adjust the pH value of reaction solution, adjust to suitable reaction condition, described PH adjusting agent well known to skilled artisan, such as to adjust pH to acid conditioning agent, as citric acid, lactic acid, Tartaric acid, phosphoric acid adjust pH to the conditioning agent of alkalinity, such as sodium bicarbonate, disodium hydrogen phosphate.
Under conditions of alkalinity, with sorbic acid esterification occurs for starch, esterification converted starch is obtained, in starch molecule Lipophilic group is introduced, improves its emulsifying property.The water bath with thermostatic control condition is to promote the efficient progress of the esterification, this Bath temperature described in invention is 35~40 DEG C.
In the present invention, there is qualitative change to prevent from obtaining deformation starch in the purpose of low temperature drying processing, and described is low Temperature can be 40~50 DEG C.
(2) spice former material is taken to clean, dry, crush and processing of being sieved, obtains spice powder；
According to the present invention, spice former material needs are conducive to postorder treatment process after crushing, the present invention is to spice The treatment process that dry, pulverize of former material does not do particular/special requirement, obtains the uniform spice powder of particle size.
(3) steam treatment is carried out to powder in step (2), includes vapor and organic solvent in steam used, is steaming Microwave treatment is carried out to powder during vapour processing, the mixed vapour collected and condensed through powder obtains condensate, for use；It is right Powder carries out press filtration and handles to obtain powder dregs and filtrate A；
According to the present invention, in step (3), the purpose of steam treatment is to distill, extracts flavor substances in spice Matter, volatile oil therein with high-temperature steam be distilled out of and it is condensed remain after use；Meanwhile the high-temperature vapor can be to thin Cell wall carries out osmotic damage, so as to improve the leaching efficiency of organic solvent, during steam treatment, and microwave and damp and hot item The synergistic effect of part allows the intracellular grease in dispersion to assemble, and greatly improves the power that steam is taken out of, above-mentioned Mixed vapour and microwave are jointly processed by significantly improving leaching effect.Heretofore described organic solvent is carried with conventional solvent The organic solvent that taking technique uses is identical, it is specific as ethyl alcohol, methanol, ether, petroleum ether, n-hexane, ethyl acetate, acetone and One kind in dichloromethane；The steam treatment vapor and the volume ratio of organic solvent are 1：(0.3~1)；Described Microwave treatment power is 400~900W, and the frequency of microwave is 500~3000MHz, and microwave treatment time is 3~5min.
(4) cellulase is uniformly admixed in the powder dregs into step (3), digests 30~90min, is then added in acid Substance stands 40~60min again, and filter to get filtrate B；
According to the present invention, in order to adequately adequately be utilized to the former material of spice, pass through the decomposition of cellulase Effect obtains glucose, the phytoprotein wherein contained is promoted to be hydrolyzed to the ammonia of small molecule by the catalytic action of acidic materials Base acid improves the nutrition content in spice extract in the present invention.
The acidic materials can be the common substance for playing acid catalysis of technical field, the acid Matter can be sour gas or acidic liquid, one or more of in preferably carbon dioxide, formic acid, acetic acid and ethanedioic acid Mixture, more preferably carbon dioxide can add in different ways according to the difference of the physical property of acidic materials, such as It is passed through sour gas or acidic liquid is added dropwise, it is preferred to use for improving the efficiency of acid catalysis in the present invention Be passed through the mode of sour gas such as carbon dioxide, in this way, carbon dioxide can come into full contact with water, and with phytoprotein Reaction efficiency higher, and be easy to control.
(5) liquor B in the condensate in merging step (3), filtrate A and step (4), step is added in into mixed liquor (1) converted starch of gained carries out microcapsule embedded in, then puts into 3~5h of homogenization in homogenizer, passes through spray after homogeneous Final products are dried to obtain in mist drying tower.
The microcapsule embedded technology refers to that substance is wrapped in a kind of storage technique in thin polymer film, will be of the invention In flavor substance embedding with deformation Starch formation continuous film in, the chemical property of flavor substance is not influenced at all, Ensure in storage to be not in loss, and during use, external temperature is secondary or slow releasing function is by wind Taste substance is showed again to play its effect, the microcapsule powder of the tight consolidation of outer wall finally formed by spray drying End improves the preservation and freshness ability of spice, specifically, the spray drying using vapor as atomization gas, carries out mist Change, the pressure of atomization gas is 0.2~1.0Mpa, and dry temperature is 80~200 DEG C.
Further, it is described in step (5) in order to improve the nutrition content in the spice extract Mixed liquor in also added with glucose and amino acid, wherein, the additive amount of the glucose for mixed liquor total weight 5~ 10%, the additive amount of the amino acid is the 2~6% of mixed liquor total weight.
According to the present invention, heretofore described spice former material is thermal sensation and fragrance, armaticity fragrance, the perfume (or spice) of pungent sense One or more compositions in careless class fragrance and fragrance with colouring effect, specifically, the described thermal sensation and pungent of having both The fragrance of peppery sense includes capsicum, ginger, pepper and Chinese prickly ash；The fragrance with pungent effect include garlic, onion, green onion, Leek, horseradish；Fragrance with armaticity is just like bay, Chinese cassia tree, cloves, Jamaica, vanilla beans, nutmeg；The perfume (or spice) Careless class fragrance includes fennel, Caraway, Radix Glycyrrhizae, thyme, cumin；The described fragrance with colouring effect has turmeric, red Green pepper, safflower.
The present invention has following technique effect：
1st, by carrying out denaturation treatment to the starch being rich in starch plants, while the converted starch is used for spice The embedding of extract has not only acted as preservation and has withheld the effect of the flavor substance of spice extract, and starch plants In other nutrition class substances for being rich in, such as protein, vitamin is embedded in microscapsule powder together, is improved spice and is carried Take the nutritive value of object；
2nd, in treatment process provided by the invention, with the mixing high-temperature steam of vapor and organic solvent to spice powder It is leached, in combination with the coordinated of microwave, improves the leaching efficiency of flavor substance in spice；
3rd, in treatment process provided by the invention, the dregs of spice powder is subjected to recovery processing utilization, improve perfume (or spice) The utilization rate of pungent material former material, avoids waste.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below Specific embodiment is closed, the present invention is furture elucidated.
Embodiment 1
A kind for the treatment of process for inhibiting spice extract storage flavor variations：
(1) sweet potato drying and crushing is taken, the water for adding in 2 times of sweet potato powder total weight obtains suspension, then adds in sodium bicarbonate Solution adjusts pH to 8.5, sorbic acid and isothermal holding 4h is added under 38 DEG C of water bath condition, then with lemon acid for adjusting pH extremely 6.8, it filters and washes 2 times, dry the converted starch at 45 DEG C；
(2) by weight 1:1 takes capsicum and pepper, cleans, is dry, crushing and crossing the processing of 60 mesh sieves, obtaining capsicum and pepper Powder；
(3) steam treatment is carried out to the capsicum in step (2) and pepper powder, includes vapor and second in steam used The volume ratio of alcoholic solvent, wherein vapor and alcohol solvent is 1：0.5, powder is carried out at microwave during steam treatment 4min is managed, the microwave treatment power is 700W, and the frequency of microwave is 2000MHz, collects and condenses the mixing through powder Steam for use, carries out press filtration to powder and handles to obtain powder dregs and filtrate A；
(4) cellulase is uniformly admixed in the powder dregs into step (3), 60min is digested, then passes to carbon dioxide Gas stands 50min again, and filter to get filtrate B；
(5) liquor B in the condensate in merging step (3), filtrate A and step (4), step is added in into mixed liquor (1) converted starch of gained carries out microcapsule embedded in, then homogenization 4h in input homogenizer, dry by spraying after homogeneous Final products are dried to obtain in dry tower, and the spraying is atomized using vapor as atomization gas, and the pressure of atomization gas is 0.6Mpa, dry temperature are 120 DEG C.
Embodiment 2
A kind for the treatment of process for inhibiting spice extract storage flavor variations：
(1) potato drying and crushing is taken, the water for adding in 3 times of potato powder total weight obtains suspension, then adds in phosphoric acid Disodium hydrogen adjusts pH to 8.0, and sorbic acid and isothermal holding 5h are added under 35 DEG C of water bath condition, then with newborn acid for adjusting pH extremely 6.5, it filters and washes 2 times, dry the converted starch at 40 DEG C；
(2) by weight 1:1 takes pepper and Chinese prickly ash, cleans, is dry, crushing and crossing the processing of 60 mesh sieves, obtaining pepper and Chinese prickly ash Powder；
(3) steam treatment is carried out to powder in step (2), includes vapor and methanol solvate in steam used, wherein The volume ratio of vapor and methanol solvate is 1：0.3, it is described to powder progress microwave treatment 3min during steam treatment Microwave treatment power for 400W, the frequency of microwave is 3000MHz, collects and condenses the mixed vapour through powder, for use, right Powder carries out press filtration and handles to obtain powder dregs and filtrate A；
(4) cellulase is uniformly admixed in the powder dregs into step (3), 30min is digested, formic acid is then added dropwise, then Secondary standing 40min, filter to get filtrate B；
(5) liquor B in the condensate in merging step (3), filtrate A and step (4), step is added in into mixed liquor (1) converted starch of gained carries out microcapsule embedded in, then homogenization 3h in input homogenizer, dry by spraying after homogeneous Final products are dried to obtain in dry tower, and the spraying is atomized using vapor as atomization gas, and the pressure of atomization gas is 0.2Mpa, dry temperature are 80 DEG C.
Embodiment 3
A kind for the treatment of process for inhibiting spice extract storage flavor variations：
(1) peanut drying and crushing is taken, the water for adding in 3 times of peanut powder total weight obtains suspension, then adds in sodium bicarbonate Solution adjusts pH to 9.0, sorbic acid and isothermal holding 3h is added under 40 DEG C of water bath condition, then with winestone acid for adjusting pH extremely 7.0, it filters and washes 3 times, dry the converted starch at 50 DEG C；
(2) by weight 2:1 takes horseradish and Chinese cassia tree, cleans, is dry, crushing and crossing the processing of 60 mesh sieves, obtaining horseradish and Chinese cassia tree Powder；
(3) steam treatment is carried out to powder in step (2), includes vapor and ether solvent in steam used, wherein The volume ratio of vapor and ether solvent is 1：1, it is described to powder progress microwave treatment 5min during steam treatment Microwave treatment power is 900W, and the frequency of microwave is 500MHz, collects and condenses the mixed vapour through powder, for use, to powder Material carries out press filtration and handles to obtain powder dregs and filtrate A；
(4) cellulase is uniformly admixed in the powder dregs into step (3), 90min is digested, ethanedioic acid is then added dropwise, 60min is stood again, and filter to get filtrate B；
(5) liquor B in the condensate in merging step (3), filtrate A and step (4), step is added in into mixed liquor (1) converted starch of gained carries out microcapsule embedded in, then homogenization 5h in input homogenizer, dry by spraying after homogeneous Final products are dried to obtain in dry tower, and the spraying is atomized using vapor as atomization gas, and the pressure of atomization gas is 1.0Mpa, dry temperature are 200 DEG C.
Comparative example 1
The spice extract extracting method of this comparative example is identical with the method in embodiment 1, unlike, extract exists Before being spray-dried and without the embedding treatment of converted starch.Specifically spice extracting method is：
(1) by weight 1:1 takes capsicum and pepper, cleans, is dry, crushing and crossing the processing of 60 mesh sieves, obtaining capsicum and pepper Powder；
(2) steam treatment is carried out to the capsicum in step (1) and pepper powder, includes vapor and second in steam used The volume ratio of alcoholic solvent, wherein vapor and alcohol solvent is 1：0.5, powder is carried out at microwave during steam treatment 4min is managed, the microwave treatment power is 700W, and the frequency of microwave is 2000MHz, collects and condenses the mixing through powder Steam for use, carries out press filtration to powder and handles to obtain powder dregs and filtrate A；
(3) cellulase is uniformly admixed in the powder dregs into step (2), 60min is digested, then passes to carbon dioxide Gas stands 50min again, and filter to get filtrate B；
(4) liquor B in the condensate in merging step (2), filtrate A and step (3), is done by spray drying tower Dry that final products, the spraying are atomized using vapor as atomization gas, the pressure of atomization gas is 0.6Mpa, is done Dry temperature is 120 DEG C.
The spice extract of Examples 1 to 3 and comparative example 1 is placed into flavouring holding vessel, in 60 DEG C of constant temperature The accelerated test of flavor loss is carried out in case by can opening 1h, pass tank 1h, the wind of spice extract is evaluated by fried mode Taste substance amount, by substantially without flavor substance when processing time be recorded in table 1.
Without flavor substance processing time/(h)
Embodiment 1 36
Embodiment 2 34
Embodiment 3 34
Comparative example 1 16
As can be seen from the above data, the spice extraction in the comparative example 1 without the treatment process processing in the present invention The loss quickly of the flavor substance of object.
Only there is irritation fragrance relative to traditional spice, assign food with flavor, orectic effect, sheet In the extracting technology of the spice provided in invention, nutriment is enriched using the former material used in leaching process so that fragrant The nutritive value more horn of plenty of pungent material extract.
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 improvements may be made to the invention, these changes Change and improvement is both fallen in the range of claimed invention.The scope of protection of present invention is by appended claims And its equivalent thereof.

Claims (4)

1. a kind for the treatment of process for inhibiting spice extract storage flavor variations, it is characterised in that：Include the following steps：
(1) starch plants drying and crushing is taken, water is added to obtain suspension, pH adjusting agent is then added in and adjusts pH to 8.0~9.0, Sorbic acid and 3~5h of isothermal holding are added under conditions of water bath with thermostatic control, then adjusts pH to 6.5~7.0, filtering with pH adjusting agent And it washes 2~3 times, dry at low temperature converted starch；
(2) spice former material is taken to clean, dry, crush and processing of being sieved, obtains spice powder；
(3) steam treatment is carried out to powder in step (2), includes vapor and organic solvent in steam used, at steam Microwave treatment is carried out to powder during reason, the mixed vapour collected and condensed through powder obtains condensate, for use；To powder It carries out press filtration and handles to obtain powder dregs and filtrate A；
(4) cellulase is uniformly admixed in the powder dregs into step (3), 30~90min is digested, then adds in acid Matter stands 40~60min again, and filter to get filtrate B；
(5) liquor B in the condensate in merging step (3), filtrate A and step (4), adds in into mixed liquor in step (1) The converted starch progress of gained is microcapsule embedded, then puts into 3~5h of homogenization in homogenizer, passes through spray drying after homogeneous Final products are dried to obtain in tower.
2. the treatment process according to claim 1 for inhibiting spice extract storage flavor variations, it is characterised in that： In step (3), the volume ratio of steam treatment vapor and organic solvent is 1：(0.3~1).
3. the treatment process according to claim 1 for inhibiting spice extract storage flavor variations, it is characterised in that： In step (3), the microwave treatment power is 400~900W, and the frequency of microwave is 500~3000MHz, microwave treatment time For 3~5min.
4. the treatment process according to claim 1 for inhibiting spice extract storage flavor variations, it is characterised in that： In step (5), also added with glucose and amino acid in the mixed liquor, wherein, the additive amount of the glucose is mixed The 5~10% of liquid total weight are closed, the additive amount of the amino acid is the 2~6% of mixed liquor total weight.
CN201711376729.9A 2017-12-19 2017-12-19 A kind for the treatment of process for inhibiting spice extract storage flavor variations Pending CN108175074A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108850982A (en) * 2018-06-25 2018-11-23 南昌大学 A kind of spicy fresh powder, preparation method thereof
CN108850994A (en) * 2018-06-25 2018-11-23 南昌大学 A kind of spicy powder, preparation method thereof
CN109231769A (en) * 2018-10-30 2019-01-18 饶宾期 Mechanism filter-pressing microwave coupling dehydration and drying integrated apparatus
CN112544687A (en) * 2020-12-31 2021-03-26 宜昌顶好奇食品科技有限公司 Preparation method of antibacterial powder

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CN102336836A (en) * 2010-07-27 2012-02-01 天津科技大学 Preparation method of novel sorbic acid-esterified modified starch
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CN109231769B (en) * 2018-10-30 2023-12-26 深圳市中科绿建环保工程有限公司 Mechanical filter-pressing microwave coupling dehydration desiccation integrated device
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