CN108576747A - A kind of healthy flavouring of ginseng flavor and preparation method thereof - Google Patents

Abstract

A kind of healthy flavouring of ginseng flavor and preparation method thereof, belongs to flavouring technical field, is made of each raw material of following weight percentage：Monosodium glutamate 35 ~ 40%, edible salt 33 ~ 37%, white granulated sugar 3 ~ 8%, ginseng 0.2 ~ 0.5%, lotus seeds 1 ~ 3%, adlay 2 ~ 4%, jujube 2 ~ 4%, matrimony vine 1 ~ 3%, campanulaceae 0.3 ~ 0.8%, pueraria lobata 0.3 ~ 0.8%, Radix Glycyrrhizae 0.1 ~ 0.3%, cassia bark 0.05 ~ 0.2%, fennel 0.1 ~ 0.3%, Chinese prickly ash 0.1 ~ 0.3%, pepper 0.05 ~ 0.2%, ginger powder 1 ~ 3%, garlic powder 0.5 ~ 1.5%, I+G 1 ~ 3%, yeast extract 0.5 ~ 1.5%, Radix Angelicae Sinensis 0.3 ~ 0.5%, fructus amomi 0.4 ~ 0.6%, nutmeg 0.4 ~ 0.6%, Chinese yam 2 ~ 4%, the I+G are the mixtures of 5' Sodium Inosinates and 5' bird sodium nucleinate arbitrary proportions.

Description

A kind of healthy flavouring of ginseng flavor and preparation method thereof

Technical field

The invention belongs to field of seasoning, and in particular to a kind of healthy flavouring of ginseng flavor and preparation method thereof.

Background technology

Healthy flavouring refers to the color that can increase dish, promotes appetite, is beneficial to the accesary foods of health. Its major function is to promote vegetable quality, meets the sense organ needs of consumer, to stimulate appetite, promotes health.No Only there is seasoning function, also there is trophism, be a kind of high-grade purpose compound flavour enhancer with nutritive value.

The effect of healthy flavouring, each kind of healthy flavouring, all contain be different from other raw materials it is special at Part, this be flavouring common feature and material of spice have seasoning effect the main reason for.In flavouring it is special at Part, the urine smell peculiar smell for cooking major ingredient can be removed, the taste of prominent main dishes and pastries changes the mode of appearance of main dishes and pastries, increases the color and luster of main dishes and pastries, And people's appetite, sterilizing is promoted to promote digestion with this.Healthy flavouring also there is nutrition to make other than with function of odor With.

The flavouring sold currently on the market removes the flavouring such as pepper powder, ginger powder of single taste although there are many brand Deng outside, the mostly in the majority with five-spice powder, hot spicy powder etc of taste is mixed, this kind of flavouring is limited to the flavour improvement of dish. On 2 26th, 1990 application for a patent for invention " flavouring and its preparation method " (application numbers proposed in Patent Office of the People's Republic of China CN90101013.8), flavouring is made of 13 kinds of Chinese herbal medicines, including fructus amomi, cardamom, cloves, tsaoko, anise, fennel fruit Perfume, dried orange peel, Chinese prickly ash, pepper, galingal, Chinese cassia tree, hawthorn and the membrane of a chicken's gizzard, proportioning are 1: 2-3: 1-3: 1: 20: 20: 20-25: 15- 20∶2-6∶2-5∶5∶1∶1.Increased although the ingredient of flavouring is more other, be limited to ingredient and proportioning and The diversification of people's taste, it is difficult the taste requirements for meeting the so numerous populations in China to make a kind of such flavouring.

The flavouring that Chinese dishes use is distinguished substantially can be divided into salty, sour, sweet tea, fresh, peppery, fragrant and seven kinds of bitter taste to taste, respectively It is different that taste plays the role of its in the making of dish.A kind of seasoning of single is rarely employed when cooking various dish in people Product are mostly that the flavouring of several tastes is used in mixed way, and form mixing taste.

Using monosodium glutamate as main material, using the spice of plant type as auxiliary material, the health care auxiliary material of different material is added, it is such as fragrant Mushroom, lily, white fungus, ginseng, yam and red dates, Semen sesami nigrum, black fungus, lotus seeds, pueraria lobata, campanulaceae etc. do not add any essence, change The unsound raw materials such as synthetic perfume, synthetic dyestuff are learned, develop new healthy functions flavouring, this flavouring not only has Delicate flavour, and there is trophic function.Its major function is to promote vegetable quality, meets the sense organ needs of consumer, to pierce Swash appetite, promotes health.Not only there is seasoning function, also there is trophism, be a kind of top grade with nutritive value Purpose compound flavour enhancer.

Invention content

The purpose of the present invention is to provide a kind of healthy flavouring of ginseng flavor and preparation method thereof.

Based on above-mentioned purpose, the present invention adopts the following technical scheme that：

A kind of healthy flavouring of ginseng flavor, is made of each raw material of following weight percentage：Monosodium glutamate 35 ~ 40%, edible salt 33 ~ 37%, white granulated sugar 3 ~ 8%, ginseng 0.2 ~ 0.5%, lotus seeds 1 ~ 3%, adlay 2 ~ 4%, jujube 2 ~ 4%, matrimony vine 1 ~ 3%, campanulaceae 0.3 ~ 0.8%, pueraria lobata 0.3 ~ 0.8%, Radix Glycyrrhizae 0.1 ~ 0.3%, cassia bark 0.05 ~ 0.2%, fennel 0.1 ~ 0.3%, Chinese prickly ash 0.1 ~ 0.3%, pepper 0.05 ~ 0.2%, ginger powder 1 ~ 3%, garlic powder 0.5 ~ 1.5%, I+G 1 ~ 3%, yeast extract 0.5 ~ 1.5%, Radix Angelicae Sinensis 0.3 ~ 0.5%, fructus amomi 0.4 ~ 0.6%, nutmeg 0.4 ~ 0.6%, Chinese yam 2 ~ 4%, the I+G are 5'-inosinic acid sodium and 5'- bird sodium nucleinate arbitrary proportions Mixture.

Preferably, it is made of each raw material of following weight percentage：Monosodium glutamate 37.5%, edible salt 35%, white granulated sugar 5%, ginseng 0.3%, lotus seeds 2%, adlay 3%, jujube 3%, matrimony vine 2%, campanulaceae 0.5%, pueraria lobata 0.5%, Radix Glycyrrhizae 0.2%, cassia bark 0.1%, fennel 0.2%, Chinese prickly ash 0.2%, pepper 0.1%, ginger powder 2%, garlic powder 1%, I+G 2%, yeast extract 1%, Radix Angelicae Sinensis 0.4%, fructus amomi 0.5%, meat Cardamom 0.5%, Chinese yam 3%, the I+G are 5'-inosinic acid sodium and the mixture that 5'- bird sodium nucleinate mass ratioes are 1 ︰ 1.

The preparation method of the healthy flavouring of above-mentioned ginseng flavor, includes the following steps：（1）Select fresh dried, without mould The ginseng of change, lotus seeds, adlay, jujube, matrimony vine, campanulaceae, pueraria lobata, Radix Glycyrrhizae, cassia bark, fennel, Chinese prickly ash, Radix Angelicae Sinensis, fructus amomi, nutmeg and Chinese yam crushes respectively, crosses 50 ~ 80 mesh sieve；

（2）Monosodium glutamate, edible salt, white granulated sugar, ginger powder, garlic powder, I+G are crossed into 50 ~ 80 mesh sieve；

（3）Step is weighed in proportion（1）And step（2）Each raw material and mixing, test, if meeting national standard, into Row metering packing sterilizes if not meeting national standard（Such as 60 ~ 70 DEG C of 2 ~ 3min of sterilizing of microwave）, comply with national mark Metering packing again after standard.

The healthy flavouring of ginseng flavor of the present invention does not add any essence, chemically composite perfume, synthetic dyestuff etc. and is not good for The raw material of health is a kind of new healthy functions flavouring, and this flavouring not only has delicate flavour, but also has trophic function.It Major function be promote vegetable quality, meet the sense organ needs of consumer, to stimulate appetite, promote health.This hair It is bright that not only there is seasoning function, also there is trophism, be a kind of high-grade purpose compound flavour enhancer with nutritive value.

The effect of each ingredient of the present invention：

1, the effect for the integration of drinking and medicinal herbs material being added

Radix Glycyrrhizae：The effects that anti-inflammatory, strengthen immunity, liver protection, anticancer, antipyretic-antalgic.

Campanulaceae：The effects that eliminating the phlegm, relieving sore-throat, anti-inflammatory, hypoglycemic, reducing blood lipid.

Pueraria lobata：It is antipyretic promote the production of body fluid, relieving restlessness is quenched the thirst, antidiarrheal, hypoglycemic, reducing blood lipid the effects that.

Fructus amomi：In promoting the circulation of qi tune and stomach, the effects that being amusing.

Radix Angelicae Sinensis：Benefiting blood and regulating blood circulation, reducing blood lipid, anti-atherosclerosis, promotes immune function, protection liver, resists moisturize laxation The effects that bacterium, radioresistance.

Ginseng（Manually）：Reinforce vital energy, prevent prolapse and engender liquid, tranquilizing the mind, improve ability to work, reduce fatigue, blood pressure lowering, drop courage consolidate Alcohol, liver protection, strengthen immunity, it is antitumor the effects that.

2, the effect of specific nutrition substance is added

Lotus seeds：The effects that mental-tranquilization, supplementing the kidney to control the nocturnal, tonifying spleen and stopping diarrhea.

Adlay：The effects that invigorating the spleen, tonifying lung, clearing heat and promoting diuresis, sedation and analgesia, decompression.

Jujube：The effects that tonifying spleen and stomach, nourishing generate fluid, liver protection, anticancer, enhancing muscular strength.

Chinese yam：The effects that invigorating the spleen, tonifying lung, supplementing the kidney to control the nocturnal, anti-aging, strengthen immunity.

Matrimony vine：Benefiting shrewd head, nourishing liver and kidney, adjusting immunity, anti-aging, antifatigue, anticancer, Antiradiation injury, adjusting Blood fat, lowering blood pressure and blood fat, it is hypoglycemic the effects that.

3, the effect of spice is added

Chinese cassia tree：The effects that complement sun, warming spleen and stomach, removing internal cold, promoting blood circulation, sterilization.

Ginger powder：Deliver cold dispelling, the effects that preventing or arresting vomiting opens phlegm, anti-oxidant.

Nutmeg：The effects that dampness elimination promoting the circulation of qi, warming middle energizer to arrest vomiting.

Anise：The effects that Wen Yang, cold dispelling qi-regulating, antibacterial.

Chinese prickly ash：The effects that warming spleen and stomach for dispelling cold, damp dispelling and pain relieving, desinsection, malicious solution fish raw meat.

Pepper：The effects that warming the middle warmer and descending qi, dissolving phlegm removing toxic substances.

Garlic powder：The effects that middle benefit gas stomach invigorating, the qi-regulating that helps digestion, removing toxic substances desinsection, swelling and pain relieving, expelling parasite.

The unique smell that all of above spice has according to itself has different seasoning functions.

4, the substance of seasoning is added

Monosodium glutamate, the sapidity nucleotide disodium, yeast extract：It is the substance for increasing delicate flavour.

Edible salt：Increase saline taste.

White granulated sugar：Increase sweet taste.

Specific implementation mode

Technical scheme of the present invention is described in further details below in conjunction with specific embodiment.

Each raw material is commercial product and is food-grade in following embodiments.

The quality standard that supplementary material used in part need to meet is listed below：Edible salt：GB 5461, monosodium glutamate：GB/T 8967, White granulated sugar：GB 317, garlic powder：GBW10022.The yeast extract is beer yeast extract or bakers yeast extract. The I+G is that 5'-inosinic acid sodium and 5'- birds sodium nucleinate are mixed according to 1 ︰, 1 mass ratioes.

Embodiment 1

A kind of healthy flavouring of ginseng flavor, is made of each raw material of following weight percentage：Monosodium glutamate 37.5%, edible salt 35%, white granulated sugar 5%, ginseng 0.3%, lotus seeds 2%, adlay 3%, jujube 3%, matrimony vine 2%, campanulaceae 0.5%, pueraria lobata 0.5%, Radix Glycyrrhizae 0.2%, Cassia bark 0.1%, fennel 0.2%, Chinese prickly ash 0.2%, pepper 0.1%, ginger powder 2%, garlic powder 1%, I+G 2%, yeast extract 1%, Radix Angelicae Sinensis 0.4%, fructus amomi 0.5%, nutmeg 0.5%, Chinese yam 3%, the I+G are 5'-inosinic acid sodium and 5'- birds sodium nucleinate according to 1 ︰, 1 mass Than mixing.

The preparation method of the healthy flavouring of above-mentioned ginseng flavor, includes the following steps：（1）Select fresh dried, without mould The ginseng of change, lotus seeds, adlay, jujube, matrimony vine, campanulaceae, pueraria lobata, Radix Glycyrrhizae, cassia bark, fennel, Chinese prickly ash, Radix Angelicae Sinensis, fructus amomi, nutmeg and Chinese yam crushes respectively, crosses 60 mesh sieve；

（2）Monosodium glutamate, edible salt, white granulated sugar, ginger powder, garlic powder, I+G are crossed into 60 mesh sieve；

（3）Step is weighed in proportion（1）And step（2）Each raw material and mixing, test, if meeting national standard, into Row metering packing sterilizes if not meeting national standard, complies with after national standard metering packing again.

In addition, 1, require raw material to stock up place of production stabilization, select fresh dried, have good intrinsic fragrance and without the original gone mouldy Material.Meet national standard by inspection, each raw material meets sanitary index without going mouldy, then enters impurity elimination process；Process is checked the quality The raw material for not meeting national standard is reprocessed, and has that obviously pollutes wash, and the exceeded irradiation that carries out of sanitary index is killed It is reused after bacterium, drying；

2, impurity elimination：In dry storage transportational process, there are many impurity, such as dust, grass cuttings soil blocks etc., therefore to screen impurity elimination.

3, it washs：Still it is not achieved through screening impurity elimination and totally requires, it is necessary to washs.It is exercised again through low temperature drying after washing With；It is directly entered low temperature drying process if reaching clean requirement.

4, dry：When dry can only one sample of a sample carry out, after often drying a sample, will be wiped clean in case, use electric fan Blow away smell.

Embodiment 2

A kind of healthy flavouring of ginseng flavor, is made of each raw material of following weight percentage：Monosodium glutamate 35%, edible salt 37%, White granulated sugar 3%, ginseng 0.5%, lotus seeds 1%, adlay 4%, jujube 2%, matrimony vine 3%, campanulaceae 0.3%, pueraria lobata 0.8%, Radix Glycyrrhizae 0.3%, cassia bark 0.2%, fennel 0.1%, Chinese prickly ash 0.3%, pepper 0.2%, ginger powder 1%, garlic powder 1.5%, I+G 3%, yeast extract 1.5%, Radix Angelicae Sinensis 0.3%, fructus amomi 0.4%, nutmeg 0.6%, Chinese yam 4%, the I+G are 5'-inosinic acid sodium and 5'- birds sodium nucleinate according to 1 ︰, 1 mass Than mixing.

The preparation method is the same as that of Example 1.

Embodiment 3

A kind of healthy flavouring of ginseng flavor, is made of each raw material of following weight percentage：Monosodium glutamate 40%, edible salt 33%, White granulated sugar 8%, ginseng 0.2%, lotus seeds 3%, adlay 2%, jujube 4%, matrimony vine 1%, campanulaceae 0.3%, pueraria lobata 0.3%, Radix Glycyrrhizae 0.1%, cassia bark 0.1%, fennel 0.1%, Chinese prickly ash 0.2%, pepper 0.2%, ginger powder 1%, garlic powder 1.5%, I+G 1%, yeast extract 0.5%, Radix Angelicae Sinensis 0.5%, fructus amomi 0.6%, nutmeg 0.4%, Chinese yam 2%, the I+G are 5'-inosinic acid sodium and 5'- birds sodium nucleinate according to 1 ︰, 1 mass Than mixing.

The preparation method is the same as that of Example 1.

When the flavouring of the embodiment of the present invention 1 to 3 is used for cooking, additive amount is 1-5 grams or additive amount is vegetable weight For the 0.5-5% of amount or, vegetable mouthfeel delicate flavour sense is stronger after addition, fragrance is more rich；

The flavouring of the embodiment of the present invention 1 to 3 is used for Tang Pinshi, additive amount is the 2-10% of stocks weight or additive amount is 3- 10 grams.Soup product aromatic flavour, limpid, the fresher perfume (or spice) of mouthfeel after addition, nourishing effects enhancing.

The present invention has carried out sensory test to the healthy flavouring of ginseng flavor.According to the principle of voluntariness, company is selected respectively Employee, cook and housewife have carried out product test, and the person that test result shows 85% selects and likes（Housewife 94.8%, public Employee 90.5% is taken charge of, cook 71.7%）.By preliminary test as a result, illustrating that healthy flavouring product has sufficient attraction energy The favor for enough obtaining consumer, obtains the approval in market.

Claims (3)

1. a kind of healthy flavouring of ginseng flavor, which is characterized in that be made of each raw material of following weight percentage：Monosodium glutamate 35 ~ 40%, edible salt 33 ~ 37%, white granulated sugar 3 ~ 8%, ginseng 0.2 ~ 0.5%, lotus seeds 1 ~ 3%, adlay 2 ~ 4%, jujube 2 ~ 4%, matrimony vine 1 ~ 3%, campanulaceae 0.3 ~ 0.8%, pueraria lobata 0.3 ~ 0.8%, Radix Glycyrrhizae 0.1 ~ 0.3%, cassia bark 0.05 ~ 0.2%, fennel 0.1 ~ 0.3%, Chinese prickly ash 0.1 ~ 0.3%, pepper 0.05 ~ 0.2%, ginger powder 1 ~ 3%, garlic powder 0.5 ~ 1.5%, I+G 1 ~ 3%, yeast extract 0.5 ~ 1.5%, Radix Angelicae Sinensis 0.3 ~ 0.5%, fructus amomi 0.4 ~ 0.6%, nutmeg 0.4 ~ 0.6%, Chinese yam 2 ~ 4%, the I+G are that 5'-inosinic acid sodium and 5'- bird sodium nucleinates are appointed The mixture of meaning ratio.

2. the healthy flavouring of ginseng flavor according to claim 1, which is characterized in that by each of following weight percentage Raw material forms：Monosodium glutamate 37.5%, edible salt 35%, white granulated sugar 5%, ginseng 0.3%, lotus seeds 2%, adlay 3%, jujube 3%, matrimony vine 2%, tangerine Stalk 0.5%, pueraria lobata 0.5%, Radix Glycyrrhizae 0.2%, cassia bark 0.1%, fennel 0.2%, Chinese prickly ash 0.2%, pepper 0.1%, ginger powder 2%, garlic powder 1%, I+ G 2%, yeast extract 1%, Radix Angelicae Sinensis 0.4%, fructus amomi 0.5%, nutmeg 0.5%, Chinese yam 3%, the I+G be 5'-inosinic acid sodium and 5'- bird sodium nucleinate mass ratioes are the mixture of 1 ︰ 1.

3. the preparation method of the healthy flavouring of ginseng flavor described in claims 1 or 2, which is characterized in that include the following steps： （1）Select fresh dried, without ginseng, lotus seeds, adlay, jujube, matrimony vine, campanulaceae, pueraria lobata, Radix Glycyrrhizae, cassia bark, fennel, the flower to go mouldy Green pepper, Radix Angelicae Sinensis, fructus amomi, nutmeg and Chinese yam, crush respectively, cross 50 ~ 80 mesh sieve；

（2）Monosodium glutamate, edible salt, white granulated sugar, ginger powder, garlic powder, I+G are crossed into 50 ~ 80 mesh sieve；

（3）Step is weighed in proportion（1）And step（2）Each raw material and mixing, test, if meeting national standard, into Row metering packing sterilizes if not meeting national standard, complies with after national standard metering packing again.