CN108450887A - A kind of pungent condiment of perfume and preparation method thereof - Google Patents
A kind of pungent condiment of perfume and preparation method thereof Download PDFInfo
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- CN108450887A CN108450887A CN201810160624.8A CN201810160624A CN108450887A CN 108450887 A CN108450887 A CN 108450887A CN 201810160624 A CN201810160624 A CN 201810160624A CN 108450887 A CN108450887 A CN 108450887A
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- 239000002304 perfume Substances 0.000 title claims abstract description 36
- 235000013409 condiments Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 129
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 47
- 239000003549 soybean oil Substances 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 235000020188 drinking water Nutrition 0.000 claims abstract description 32
- 239000003651 drinking water Substances 0.000 claims abstract description 32
- 239000003921 oil Substances 0.000 claims abstract description 26
- 235000019198 oils Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000002386 leaching Methods 0.000 claims abstract description 23
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 239000007764 o/w emulsion Substances 0.000 claims abstract description 10
- 239000000047 product Substances 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 24
- 239000000284 extract Substances 0.000 claims description 19
- 239000000706 filtrate Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 9
- 229910052802 copper Inorganic materials 0.000 claims description 9
- 239000010949 copper Substances 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 235000004347 Perilla Nutrition 0.000 claims description 8
- 244000124853 Perilla frutescens Species 0.000 claims description 8
- 241000218394 Magnolia liliiflora Species 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 241000951473 Schizonepeta Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 239000004576 sand Substances 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 244000246386 Mentha pulegium Species 0.000 claims description 3
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 3
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 240000002045 Guettarda speciosa Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 22
- 235000019634 flavors Nutrition 0.000 abstract description 22
- 238000000034 method Methods 0.000 abstract description 16
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 description 11
- 240000007232 Illicium verum Species 0.000 description 8
- 235000008227 Illicium verum Nutrition 0.000 description 8
- 244000089698 Zanthoxylum simulans Species 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 244000061520 Angelica archangelica Species 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Fats And Perfumes (AREA)
Abstract
The present invention relates to field of food more particularly to a kind of pungent condiment of perfume and preparation method thereof, are prepared from the following raw materials in parts by weight：5 30 parts of soybean oil, 50 70 parts of drinking water, 5 20 parts of spice.The technique weighed by raw material, spice crushes, oil phase leaching, water phase leaching, filtering and homogeneous.The spice remains complete fat-soluble spice and water-soluble spice, taste is better, the preparation process of the spice is simple, cost is relatively low, and method through the invention obtains the product that water-soluble spice and fat-soluble spice are sufficiently reserved, and so that water phase and oil phase is formed the oil-in-water emulsion of stable quality by homogeneous, holding time is long, spice flavor is complete and utilization rate is high, and flavor is avoided to lack, highly practical.
Description
Technical field
The present invention relates to field of food more particularly to a kind of pungent condiment of perfume and preparation method thereof.
Background technology
Spice product on current market mainly has three classes：Spice bulk product, micro mist class product and extraction class
Product.The processing of spice bulk product is extensive, and impurity content is high, and quality stability is poor, pre-treatment during industrial use
Journey is cumbersome and uncontrollable factor is more, and spice overall utilization rate is relatively low to cause high expensive；Micro mist class Product Process requires high, life
High energy consumption is produced, and causes spice flavor loss serious since grinding temperature is excessively high in process, so price is also higher；Extraction
Take class Product Process complicated, but since the product of extraction process limitation at this stage is only capable of extracting fat-soluble or water-soluble a kind of flavor
Substance, and based on fat-soluble type, the spice flavor of such product in this way is not comprehensive, and the price of such product is compared with the above two
It is all high.
Since technique and medium limit during spice use, fat-soluble flavors substance and water-soluble flavor substance are caused
It can not be simultaneously well into product, causing kind of a product taste defect, spice utilization rate low；In addition spice is in finished product
Existence form harmful effect is caused to sense organ.
Invention content
It is an object of the invention to overcome spice flavor existing in the prior art not comprehensively, price it is higher, impurity contains
Amount is high, the defects such as mass-temperature is poor, and spice utilization rate is low, and flavor substance cannot be effectively sharp during solving spice use
With the not high problem of, overall utilization rate, while so that it is more advantageous in industrialized production and using, reduces use cost.And it provides
A kind of pungent condiment of perfume and preparation method thereof, the spice are extraction class product, not only have fat-soluble flavors substance, also have water
Dissolubility flavor substance keeps the taste of spice more perfect, and the preparation method is simple for process, abundant oil phase leaching and water phase leaching
It takes, keeps the utilization rate of spice high, avoid the waste of active ingredient, it is highly practical.
The technical proposal of the invention is realized in this way：A kind of pungent condiment of perfume, is prepared from the following raw materials in parts by weight：Greatly
5-30 parts of soya-bean oil, 50-70 parts of drinking water, 5-20 parts of spice.
Preferably, it is prepared from the following raw materials in parts by weight：15-20 parts of soybean oil, 55-65 parts of drinking water, spice 10-
15 parts.
Preferably, it is prepared from the following raw materials in parts by weight：18 parts of soybean oil, 60 parts of drinking water, 12 parts of spice.
Preferably, the spice be illiciumverum, fennel, cassia bark, Radix Angelicae Sinensis, the flower bud of lily magnolia, cassia twig, spiceleaf, sand ginger, schizonepeta, purple perilla,
Three kinds in peppermint, Yellow Fructus Gardeniae, the root of Dahurain angelica, nutmeg, tsaoko, fructus amomi, Chinese prickly ash, cumin, Radix Glycyrrhizae, pepper, dried orange peel, rhizoma zingiberis or a variety of groups
At.
Preferably, the spice is grouped as by the group of following number：It is 2 parts octagonal, 2 parts of Radix Angelicae Sinensis, 1 part of the flower bud of lily magnolia, purple perilla 2
Part, 2 parts of Yellow Fructus Gardeniae, 1 part of tsaoko, 2 parts of Radix Glycyrrhizae.
A kind of preparation method of the pungent condiment of perfume, includes the following steps：
（1）Raw material weighs
Raw material is weighed by following parts by weight：5-30 parts of soybean oil, 50-70 parts of drinking water, 5-20 parts of spice；
（2）Spice crushes
By step（1）In the spice that weighs cutmixer, the condition of the rotating speed of flail 1500-2000r/s in cutmixer is added
Under, it cuts and mixes 50-70 seconds, spice is made fully to crush；
（3）Oil phase extracts
By step（1）In the soybean oil that weighs steam copper is added, open steam, soybean oil be heated to 70 DEG C -90 DEG C, step is added
Suddenly（2）Spice after middle crushing stirs evenly, and spice is leached 0.5-3h in soybean oil；
（4）Water phase extracts
By step（3）Mixture in step is added（1）In the drinking water that weighs, 1-2min is stirred, at 60 DEG C -100 DEG C
Leach 0.5-3h；
（5）Filtering
By step（4）Mixture after middle leaching is filtered, and spice residue is filtered to remove with 100-150 mesh, collects filter
Liquid；
（6）Homogeneous
By step（5）The filtrate of middle collection carries out homogeneous with homogenizer, so that water phase and oil phase is uniformly mixed, homogenizer parameter
For：1000-5000L/h of flow, 5-25 MPa of operating pressure.
Preferably, step（6）Product after middle homogeneous is oil-in-water emulsion.
The invention has the advantages that：The invention discloses a kind of pungent condiment of perfume and its preparation process, the spices
Remain complete fat-soluble spice and water-soluble spice, taste is better, and the preparation process of the spice is simple, cost compared with
It is low, weighed by raw material, spice crushes, oil phase leaching, water phase leaching, filtering and homogeneous, obtain water-soluble fragrant pungent
The product that material and fat-soluble spice are sufficiently reserved, and it is newborn by the oil-in-water that homogeneous makes water phase and oil phase form stable quality
Liquid, the holding time is long, and spice flavor is complete and utilization rate is high, and flavor is avoided to lack, highly practical.
Leaching liquor spice flavor protrusion prepared by this method is full, and stability is good；Extracting technology condition is mild, operation letter
It is single, it ensure that the flavor of spice to the full extent；This method realizes effective collection of spice flavor substance, improves perfume (or spice)
The utilization rate of pungent material；Normal spice can be handled, easy to operate, application is wide；This method eliminates spice at end
In product there is the harmful effect that is brought to product sense organ in solid content, to conditioning product, the industrialization of dish product, scale and
Standardization application has very high use value and good application prospect.
Specific implementation mode
Technical scheme of the present invention is described further with reference to following implementation.
Embodiment 1：A kind of pungent condiment of perfume, is made of the raw material of following weight：Soybean oil 5kg, drinking water 50kg, spice
5kg.Spice is the mixture of illiciumverum 1kg, fennel 1kg, cassia bark 1kg, Radix Angelicae Sinensis 1kg, flower bud of lily magnolia 1kg.
A kind of preparation method of the pungent condiment of perfume, includes the following steps：
（1）Raw material weighs
Raw material is weighed by following weight：Soybean oil 5kg, drinking water 50kg, spice 5kg；
（2）Spice crushes
By step（1）In the spice that weighs cutmixer is added, under conditions of rotating speed of flail 1500r/s in cutmixer, cut
It mixes 50 seconds, spice is made fully to crush；
（3）Oil phase extracts
By step（1）In the soybean oil that weighs steam copper is added, open steam, soybean oil be heated to 70 DEG C DEG C, step is added
（2）Spice after middle crushing stirs evenly, and spice is leached 0.5h in soybean oil；
（4）Water phase extracts
By step（3）Mixture in step is added（1）In the drinking water that weighs, stir 1min, leaching 0.5h at 60 DEG C；
（5）Filtering
By step（4）Mixture after middle leaching is filtered, and spice residue is filtered to remove with 100 mesh, collects filtrate；
（6）Homogeneous
By step（5）The filtrate of middle collection carries out homogeneous with homogenizer, so that water phase and oil phase is uniformly mixed, homogenizer parameter
For：1000 L/h of flow, 5 MPa of operating pressure.Product after homogeneous is oil-in-water emulsion.
Embodiment 2：A kind of pungent condiment of perfume, is made of the raw material of following weight：Soybean oil 30kg, drinking water 70kg, perfume are pungent
Expect 20kg.Spice is the mixing of illiciumverum 5kg, cassia twig 2kg, spiceleaf 2kg, sand ginger 1kg, schizonepeta 3kg, purple perilla 4kg, peppermint 3kg
Object.
A kind of preparation method of the pungent condiment of perfume, includes the following steps：
（1）Raw material weighs
Raw material is weighed by following weight：Soybean oil 30kg, drinking water 70kg, spice 20kg；
（2）Spice crushes
By step（1）In the spice that weighs cutmixer is added, under conditions of rotating speed of flail 2000r/s in cutmixer, cut
It mixes 70 seconds, spice is made fully to crush；
（3）Oil phase extracts
By step（1）In the soybean oil that weighs steam copper is added, open steam, soybean oil be heated to 90 DEG C, step is added（2）
Spice after middle crushing stirs evenly, and spice is leached 3h in soybean oil；
（4）Water phase extracts
By step（3）Mixture in step is added（1）In the drinking water that weighs, stir 2min, leaching 3h at 100 DEG C；
（5）Filtering
By step（4）Mixture after middle leaching is filtered, and spice residue is filtered to remove with 150 mesh, collects filtrate；
（6）Homogeneous
By step（5）The filtrate of middle collection carries out homogeneous with homogenizer, so that water phase and oil phase is uniformly mixed, homogenizer parameter
For：5000 L/h of flow, 25 MPa of operating pressure.Product after homogeneous is oil-in-water emulsion.
Embodiment 3：A kind of pungent condiment of perfume, is made of the raw material of following weight：Soybean oil 30kg, drinking water 50kg, perfume are pungent
Expect 20kg.Spice is the mixing of illiciumverum 3kg, Chinese prickly ash 2kg, cumin 4kg, Radix Glycyrrhizae 2kg, pepper 3kg, dried orange peel 2kg, rhizoma zingiberis 4kg
Object.
A kind of preparation method of the pungent condiment of perfume, includes the following steps：
（1）Raw material weighs
Raw material is weighed by following weight：Soybean oil 30kg, drinking water 50kg, spice 20kg；
（2）Spice crushes
By step（1）In the spice that weighs cutmixer is added, under conditions of rotating speed of flail 1500r/s in cutmixer, cut
It mixes 70 seconds, spice is made fully to crush；
（3）Oil phase extracts
By step（1）In the soybean oil that weighs steam copper is added, open steam, soybean oil be heated to 80 DEG C, step is added（2）
Spice after middle crushing stirs evenly, and spice is leached 1h in soybean oil；
（4）Water phase extracts
By step（3）Mixture in step is added（1）In the drinking water that weighs, stir 2min, leaching 1.5h at 80 DEG C；
（5）Filtering
By step（4）Mixture after middle leaching is filtered, and spice residue is filtered to remove with 100 mesh, collects filtrate；
（6）Homogeneous
By step（5）The filtrate of middle collection carries out homogeneous with homogenizer, so that water phase and oil phase is uniformly mixed, homogenizer parameter
For：3000 L/h of flow, 20 MPa of operating pressure.Product after homogeneous is oil-in-water emulsion.
Embodiment 4：A kind of pungent condiment of perfume, is made of the raw material of following weight：Soybean oil 15kg, drinking water 55kg, perfume are pungent
Expect 10kg.Spice be illiciumverum 2kg, Chinese prickly ash 2kg, Yellow Fructus Gardeniae 1kg, root of Dahurain angelica 1kg, nutmeg 2kg, tsaoko 1kg, fructus amomi 1kg mix
Close object.
A kind of preparation method of the pungent condiment of perfume, includes the following steps：
（1）Raw material weighs
Raw material is weighed by following weight：Soybean oil 15kg, drinking water 55kg, spice 10kg；
（2）Spice crushes
By step（1）In the spice that weighs cutmixer is added, under conditions of rotating speed of flail 1800r/s in cutmixer, cut
It mixes 60 seconds, spice is made fully to crush；
（3）Oil phase extracts
By step（1）In the soybean oil that weighs steam copper is added, open steam, soybean oil be heated to 75 DEG C, step is added（2）
Spice after middle crushing stirs evenly, and spice is leached 2h in soybean oil；
（4）Water phase extracts
By step（3）Mixture in step is added（1）In the drinking water that weighs, stir 2min, leaching 3h at 70 DEG C；
（5）Filtering
By step（4）Mixture after middle leaching is filtered, and spice residue is filtered to remove with 120 mesh, collects filtrate；
（6）Homogeneous
By step（5）The filtrate of middle collection carries out homogeneous with homogenizer, so that water phase and oil phase is uniformly mixed, homogenizer parameter
For：2000 L/h of flow, 10 MPa of operating pressure, the product after homogeneous are oil-in-water emulsion.
Embodiment 5：A kind of pungent condiment of perfume, is made of the raw material of following weight：Soybean oil 20kg, drinking water 65kg, perfume are pungent
Expect 15kg.Spice is illiciumverum 3kg, Chinese prickly ash 1kg, fennel 1kg, cassia bark 2kg, Yellow Fructus Gardeniae 2kg, nutmeg 1kg, purple perilla 2kg, dried orange peel
The mixture of 2kg, fructus amomi 1kg.
A kind of preparation method of the pungent condiment of perfume, includes the following steps：
（1）Raw material weighs
Raw material is weighed by following weight：Soybean oil 20kg, drinking water 65kg, spice 15kg；
（2）Spice crushes
By step（1）In the spice that weighs cutmixer is added, under conditions of rotating speed of flail 1700r/s in cutmixer, cut
It mixes 55 seconds, spice is made fully to crush；
（3）Oil phase extracts
By step（1）In the soybean oil that weighs steam copper is added, open steam, soybean oil be heated to 85 DEG C, step is added（2）
Spice after middle crushing stirs evenly, and spice is leached 2.5h in soybean oil；
（4）Water phase extracts
By step（3）Mixture in step is added（1）In the drinking water that weighs, stir 2min, leaching 2h at 90 DEG C；
（5）Filtering
By step（4）Mixture after middle leaching is filtered, and spice residue is filtered to remove with 130 mesh, collects filtrate；
（6）Homogeneous
By step（5）The filtrate of middle collection carries out homogeneous with homogenizer, so that water phase and oil phase is uniformly mixed, homogenizer parameter
For：4000 L/h of flow, 18 MPa of operating pressure, the product after homogeneous are oil-in-water emulsion.
Embodiment 6：A kind of pungent condiment of perfume, is made of the raw material of following weight：Soybean oil 20kg, drinking water 55kg, perfume are pungent
Expect 15kg.Spice is illiciumverum 2kg, Chinese prickly ash 1kg, fennel 2kg, cassia bark 1kg, sand ginger 2kg, schizonepeta 1.5kg, purple perilla 1.5kg, thin
The mixture of lotus 2kg, dried orange peel 1kg, fructus amomi 1kg.
A kind of preparation method of the pungent condiment of perfume, includes the following steps：
（1）Raw material weighs
Raw material is weighed by following weight：Soybean oil 20kg, drinking water 55kg, spice 15kg；
（2）Spice crushes
By step（1）In the spice that weighs cutmixer is added, under conditions of rotating speed of flail 1600r/s in cutmixer, cut
It mixes 65 seconds, spice is made fully to crush；
（3）Oil phase extracts
By step（1）In the soybean oil that weighs steam copper is added, open steam, soybean oil be heated to 80 DEG C, step is added（2）
Spice after middle crushing stirs evenly, and spice is leached 2h in soybean oil；
（4）Water phase extracts
By step（3）Mixture in step is added（1）In the drinking water that weighs, stir 2min, leaching 2h at 85 DEG C；
（5）Filtering
By step（4）Mixture after middle leaching is filtered, and spice residue is filtered to remove with 140 mesh, collects filtrate；
（6）Homogeneous
By step（5）The filtrate of middle collection carries out homogeneous with homogenizer, so that water phase and oil phase is uniformly mixed, homogenizer parameter
For：3000 L/h of flow, 25 MPa of operating pressure, the product after homogeneous are oil-in-water emulsion.
Embodiment 7：A kind of pungent condiment of perfume, is made of the raw material of following weight：Soybean oil 18kg, drinking water 60kg, perfume are pungent
Expect 12kg.Spice is illiciumverum 2kg, 2 kg of Radix Angelicae Sinensis, 1 kg of the flower bud of lily magnolia, 2 kg of purple perilla, 2 kg of Yellow Fructus Gardeniae, 1 kg of tsaoko, Radix Glycyrrhizae 2
The mixture of kg.
A kind of preparation method of the pungent condiment of perfume, includes the following steps：
（1）Raw material weighs
Raw material is weighed by following weight：Soybean oil 18kg, drinking water 60kg, spice 12kg；
（2）Spice crushes
By step（1）In the spice that weighs cutmixer is added, under conditions of rotating speed of flail 2000r/s in cutmixer, cut
It mixes 70 seconds, spice is made fully to crush；
（3）Oil phase extracts
By step（1）In the soybean oil that weighs steam copper is added, open steam, soybean oil be heated to 80 DEG C, step is added（2）
Spice after middle crushing stirs evenly, and spice is leached 2h in soybean oil；
（4）Water phase extracts
By step（3）Mixture in step is added（1）In the drinking water that weighs, stir 2min, leaching 3h at 90 DEG C；
（5）Filtering
By step（4）Mixture after middle leaching is filtered, and spice residue is filtered to remove with 150 mesh, collects filtrate；
（6）Homogeneous
By step（5）The filtrate of middle collection carries out homogeneous with homogenizer, so that water phase and oil phase is uniformly mixed, homogenizer parameter
For：3000 L/h of flow, 25 MPa of operating pressure, the product after homogeneous are oil-in-water emulsion.
In above example, embodiment 7 is most preferred embodiment.
Conditioning product and dish product in combine the present invention spice preparation method be processed production, can obtain with
Lower benefit：
1, the fat-soluble and water-soluble flavor substance in spice is obtained.The comprehensive spice flavor substance that this method obtains
Can preferably withdraw deposit spice entirety flavor in finished product, and flavor is naturally mellow.
2, the utilization rate of spice is improved.This method can fully extract effective flavor substance of spice, reduce flavor
Remaining of the substance in spice improves raw material availability.
3, the bad organoleptic effects brought during spice use are solved.This method is by the spice residue after extraction
It filters out, will not occur spice solid particle in finished product in application process and lead to undesirable organoleptic effects.
4, it improves production efficiency and reduces cost.This method is suitable at the mass during spice use
Reason, reduces process time, it is artificial to save energy consumption.
Claims (7)
1. a kind of pungent condiment of perfume, it is characterised in that：It is prepared from the following raw materials in parts by weight：5-30 parts of soybean oil, drinking water 50-
70 parts, 5-20 parts of spice.
2. a kind of pungent condiment of perfume according to claim 1, it is characterised in that：It is prepared from the following raw materials in parts by weight：Greatly
15-20 parts of soya-bean oil, 55-65 parts of drinking water, 10-15 parts of spice.
3. a kind of pungent condiment of perfume according to claim 1, it is characterised in that：It is prepared from the following raw materials in parts by weight：Greatly
18 parts of soya-bean oil, 60 parts of drinking water, 12 parts of spice.
4. according to a kind of pungent condiment of perfume of claim 1-3 any one of them, it is characterised in that：The spice is octagonal, fennel
Perfume, cassia bark, Radix Angelicae Sinensis, the flower bud of lily magnolia, cassia twig, spiceleaf, sand ginger, schizonepeta, purple perilla, peppermint, Yellow Fructus Gardeniae, the root of Dahurain angelica, nutmeg, tsaoko, fructus amomi, flower
Three kinds in green pepper, cumin, Radix Glycyrrhizae, pepper, dried orange peel, rhizoma zingiberis or a variety of compositions.
5. a kind of pungent condiment of perfume according to claim 4, it is characterised in that：The spice is grouped by the group of following number
At：It is 2 parts octagonal, 2 parts of Radix Angelicae Sinensis, 1 part of the flower bud of lily magnolia, 2 parts of purple perilla, 2 parts of Yellow Fructus Gardeniae, 1 part of tsaoko, 2 parts of Radix Glycyrrhizae.
6. a kind of preparation method preparing fragrant pungent condiment as described in claim 1, it is characterised in that：Include the following steps：
（1）Raw material weighs
Raw material is weighed by following parts by weight：5-30 parts of soybean oil, 50-70 parts of drinking water, 5-20 parts of spice；
（2）Spice crushes
By step（1）In the spice that weighs cutmixer, the condition of the rotating speed of flail 1500-2000r/s in cutmixer is added
Under, it cuts and mixes 50-70s, spice is made fully to crush；
（3）Oil phase extracts
By step（1）In the soybean oil that weighs steam copper is added, open steam, soybean oil be heated to 70 DEG C -90 DEG C, step is added
Suddenly（2）Spice after middle crushing stirs evenly, and spice is leached 0.5-3h in soybean oil；
（4）Water phase extracts
By step（3）Mixture in step is added（1）In the drinking water that weighs, 1-2min is stirred, at 60 DEG C -100 DEG C
Leach 0.5-3h；
（5）Filtering
By step（4）Mixture after middle leaching is filtered, and spice residue is filtered to remove with 100-150 mesh, collects filter
Liquid；
（6）Homogeneous
By step（5）The filtrate of middle collection carries out homogeneous with homogenizer, so that water phase and oil phase is uniformly mixed, homogenizer parameter
For：1000-5000L/h of flow, 5-25 MPa of operating pressure.
7. a kind of preparation method of pungent condiment of perfume according to claim 6, it is characterised in that：Step（6）After middle homogeneous
Product is oil-in-water emulsion.
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| CN114680322A (en) * | 2021-11-29 | 2022-07-01 | 湖南省哈辣麦营养食品有限公司 | Preparation method of multi-flavor nutritional chili sauce |
| IT202100019559A1 (en) * | 2021-07-22 | 2023-01-22 | Tuscany Ollio & Vinegar Srl | METHOD AND APPARATUS FOR FLAVORING A LIQUID FOOD |
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