CN1086928C - Compound oil-resin flavouring - Google Patents
Compound oil-resin flavouring Download PDFInfo
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- CN1086928C CN1086928C CN99112516A CN99112516A CN1086928C CN 1086928 C CN1086928 C CN 1086928C CN 99112516 A CN99112516 A CN 99112516A CN 99112516 A CN99112516 A CN 99112516A CN 1086928 C CN1086928 C CN 1086928C
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 104
- 239000011347 resin Substances 0.000 title claims description 101
- 229920005989 resin Polymers 0.000 title claims description 101
- 239000008601 oleoresin Substances 0.000 claims abstract description 75
- 239000000796 flavoring agent Substances 0.000 claims abstract description 39
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 238000000194 supercritical-fluid extraction Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 61
- 241000522254 Cassia Species 0.000 claims description 60
- 240000006927 Foeniculum vulgare Species 0.000 claims description 60
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 60
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 60
- 240000005147 Syzygium aromaticum Species 0.000 claims description 60
- 240000000129 Piper nigrum Species 0.000 claims description 54
- 235000008184 Piper nigrum Nutrition 0.000 claims description 54
- 235000013614 black pepper Nutrition 0.000 claims description 53
- 241000234314 Zingiber Species 0.000 claims description 52
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 52
- 235000008397 ginger Nutrition 0.000 claims description 52
- 235000002566 Capsicum Nutrition 0.000 claims description 34
- 240000001992 Angelica archangelica Species 0.000 claims description 33
- 240000008574 Capsicum frutescens Species 0.000 claims description 33
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 33
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 33
- 240000000661 Kaempferia galanga Species 0.000 claims description 33
- 240000006193 Kaempferia rotunda Species 0.000 claims description 31
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 31
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 31
- 240000002840 Allium cepa Species 0.000 claims description 25
- 235000002732 oignon Nutrition 0.000 claims description 25
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 22
- 235000001484 Trigonella foenum graecum Nutrition 0.000 claims description 22
- 240000005216 Trigonella foenum-graecum Species 0.000 claims description 22
- 235000001019 trigonella foenum-graecum Nutrition 0.000 claims description 22
- 235000019510 Long pepper Nutrition 0.000 claims description 21
- 240000003455 Piper longum Species 0.000 claims description 21
- 239000000284 extract Substances 0.000 claims description 21
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 20
- 235000003373 curcuma longa Nutrition 0.000 claims description 20
- 239000001931 piper nigrum l. white Substances 0.000 claims description 20
- 235000013976 turmeric Nutrition 0.000 claims description 20
- 240000002943 Elettaria cardamomum Species 0.000 claims description 18
- 240000006984 Myristica fragrans Species 0.000 claims description 18
- 235000005300 cardamomo Nutrition 0.000 claims description 18
- 239000001702 nutmeg Substances 0.000 claims description 18
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 17
- 235000004347 Perilla Nutrition 0.000 claims description 17
- 240000003877 Perilla frutescens Species 0.000 claims description 17
- 235000004348 Perilla frutescens Nutrition 0.000 claims description 17
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 17
- 239000001390 capsicum minimum Substances 0.000 claims description 17
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 15
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 15
- 240000003440 Asimina triloba Species 0.000 claims description 14
- 235000006264 Asimina triloba Nutrition 0.000 claims description 14
- 235000009467 Carica papaya Nutrition 0.000 claims description 14
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 14
- 240000001587 Salvia japonica Species 0.000 claims description 14
- 235000005794 Salvia japonica Nutrition 0.000 claims description 14
- 239000001264 anethum graveolens Substances 0.000 claims description 14
- 240000000662 Anethum graveolens Species 0.000 claims description 13
- 244000163122 Curcuma domestica Species 0.000 claims description 13
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 12
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 12
- 241000271309 Aquilaria crassna Species 0.000 claims description 11
- 235000002711 Piper cubeba Nutrition 0.000 claims description 11
- 240000003731 Piper cubeba Species 0.000 claims description 11
- 241000207199 Citrus Species 0.000 claims description 10
- 240000006217 Mentha pulegium Species 0.000 claims description 10
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 10
- 239000001387 apium graveolens Substances 0.000 claims description 10
- 235000020971 citrus fruits Nutrition 0.000 claims description 10
- 235000001050 hortel pimenta Nutrition 0.000 claims description 10
- 235000006678 peppermint Nutrition 0.000 claims description 10
- 235000015132 peppermint Nutrition 0.000 claims description 10
- 235000007735 peppermint Nutrition 0.000 claims description 10
- 239000001585 thymus vulgaris Substances 0.000 claims description 10
- 240000007673 Origanum vulgare Species 0.000 claims description 9
- 235000004383 oregano Nutrition 0.000 claims description 9
- 235000005747 Carum carvi Nutrition 0.000 claims description 8
- 240000000467 Carum carvi Species 0.000 claims description 8
- 240000004559 Cuminum cyminum Species 0.000 claims description 8
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 6
- 240000003312 Cymbopogon flexuosus Species 0.000 claims description 6
- 235000006990 Pimenta dioica Nutrition 0.000 claims description 6
- 240000008474 Pimenta dioica Species 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000004224 Typha angustifolia Nutrition 0.000 claims description 5
- 235000005391 Typha capensis Nutrition 0.000 claims description 5
- 235000019026 Typha domingensis Nutrition 0.000 claims description 5
- 240000000260 Typha latifolia Species 0.000 claims description 5
- 235000005324 Typha latifolia Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019508 mustard seed Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 241000112528 Ligusticum striatum Species 0.000 claims description 4
- 240000002657 Thymus vulgaris Species 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 240000003136 Rosmarinus officinalis Species 0.000 claims 2
- 239000006002 Pepper Substances 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 238000004642 transportation engineering Methods 0.000 abstract description 2
- 240000009023 Myrrhis odorata Species 0.000 description 16
- 241000510672 Cuminum Species 0.000 description 14
- 241000498779 Myristica Species 0.000 description 13
- 241001346334 Amomum tsao-ko Species 0.000 description 12
- 241000125205 Anethum Species 0.000 description 11
- 241001529742 Rosmarinus Species 0.000 description 11
- 241000202807 Glycyrrhiza Species 0.000 description 9
- 241000246358 Thymus Species 0.000 description 8
- 240000005583 Curcuma longa Species 0.000 description 7
- 235000013555 soy sauce Nutrition 0.000 description 5
- 240000007087 Apium graveolens Species 0.000 description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 4
- 235000010591 Appio Nutrition 0.000 description 4
- 241001131796 Botaurus stellaris Species 0.000 description 4
- 241000208308 Coriandrum Species 0.000 description 4
- 235000002787 Coriandrum sativum Nutrition 0.000 description 4
- 238000000605 extraction Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 241001647745 Banksia Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000010649 ginger oil Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000005445 natural product Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000001432 zingiber officinale rosc. oleoresin Substances 0.000 description 1
Abstract
The present invention relates to a compound oleoresin flavouring. Spice oleoresins are respectively extracted from a plurality of kinds of flavourings in the method of carbon dioxide supercritical fluid extraction; water is respectively added in the oleoresins for homogenizing under high pressure to prepare the solutions of the oleoresins with the weight percentage of 1 to 20 percent, and the solutions of the oleoresins are compounded according to a proportion and homogenized under high pressure to obtain the finished product. The compound oleoresin flavouring has good taste, unique flavor, easy use and convenient transportation.
Description
The present invention relates to a kind of compound oil-resin seasoning crystalline substance and preparation method thereof, specifically the composite purpose compound flavour enhancer of oleoresin that extracts with natural flavor.Belong to natural purpose compound flavour enhancer technical field.
No matter catering industry, food processing enterprises still are family's diet, cook, process ticbit, and flavouring is absolutely necessary.Along with growth in the living standard, people are also more and more exquisite to the taste of food, dish, and it is dull that traditional Chinese prickly ash, anise, green onion, ginger have shown.Though the compound seasoner product appears on the market, be mostly the Powdered spice that raw material are mixed to Physical Processing.The report that extracts condiment effective ingredient oleoresin from spice is arranged recently,, disclose a kind of method of extracting ginger oil resin by using supercritical carbon dioxide fluid extraction process as open day 990331 CN1212273A patent application.With the ginger oleoresin that this method is extracted, the i.e. effective ingredient of ginger seasoning.Though the existing indivedual single variety products of fragrant and pungent oil extract report that openly not seeing has the composite compound oil-resin condiment of plurality of raw materials openly to report.
The objective of the invention is to, remedy the deficiency of prior art, a kind of compound oil-resin flavouring is provided.
Another object of the present invention is to, the preparation method of natural compound oil-resin flavouring is provided.
Feedstock production of the present invention:
Selecting following spice for use is initial feed, initial feed grinding particle size 10～200 orders.
1. anistree, 2, Chinese prickly ash, 3, fennel seeds, 4, cloves, 5, ginger, 6, Chinese cassia tree, 7, dried orange peel, 8, black pepper or white pepper, 9, coriander seed, 10, dill, 11, Piper longum, 12, kaempferia galamga, 13, fructus amomi, 14, nutmeg, 15, Amomum cardamomum, 16, galangal, 17, fenugreek, 18, tsaoko, 19, Aplotaxis auriculata, 20, in one's early teens, 21, the root of Dahurain angelica, 22, basyleave, 23, purple perilla, 24, Momordica grosvenori, 25, green onion, 26, celery seed, 27, thyme, 28, rosemary,, 29, Radix Glycyrrhizae, 30, cumin, 31, turmeric, 32, Salvia japonica, 33, Jamaica, 34, allspice, 35, Radix Angelicae Sinensis, 36, Fructus Amomi Rotundus, 37, piper cubeba, 38, peppermint, 39, cumin, 40, capsicum, 41, bitter citrus immature flower, 42, wild marjoram, 43, agalloch eaglewood, 44, pawpaw, 45, lemon-grass, 46, Herba Lysimachiae foenumgraeci, 47, Caraway, 48, mustard seed, 49, safron, 50, rose, 51, cattail, 52, Ligusticum wallichii, 53, cortex acanthopanacis.
Adopt the method for co_2 supercritical fluid extraction, extract fragrant and pungent oil extract respectively from above-mentioned raw materials, it is high-pressure homogeneous that various oleoresins are added water respectively, makes percentage by weight and be 1～20% various oleoresin solution.
CO
2Supercritical extract temperature: 10 ℃～100 ℃; CO
2Supercritical extract pressure: 7.8MP～100MP; CO
2The supercritical extract time: 5min～240min; Homogenization pressure one-level: 1MP～15MP, secondary: 15MP～100MP; Homogenizing time: 1min～100min.
After various oleoresin solution mix in proportion, again through at least once the high-pressure homogeneous finished product flavouring that is.
Compound oil-resin flavouring of the present invention is made up of following component, is weight portion, and described each component is that percentage by weight is 1～20% oleoresin solution (down together).
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～50 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～50 part 8 of dried orange peel, black pepper or white pepper are 0～50 part
9,0～50 part 10 of coriander seed, 0～50 part of dill
11,0～50 part 12 of Piper longum, 0～50 part of kaempferia galamga
13,0～50 part 14 of fructus amomi, 0～50 part of nutmeg
15,0～50 part 16 of Amomum cardamomum, 0～50 part of galangal
17,0～50 part 18 of fenugreek, 0～50 part of tsaoko
19,0～50 part 20 of Aplotaxis auriculata, 0～50 part in one's early teens
21,0～50 part 22 of the root of Dahurain angelica, 0～50 part of basyleave
23,0～50 part 24 of purple perilla, 0～50 part of Momordica grosvenori
25,0～50 part 26 of green onion, 0～50 part of celery seed
27,0～50 part 28 of thyme, 0～50 part of rosemary,
29,0～50 part 30 in Radix Glycyrrhizae, 0～50 part of cumin
31,0～50 part 32 in turmeric, 0～50 part of Salvia japonica
33,0～50 part 34 of Jamaica, 0～50 part of allspice
35,0～50 part 36 of Radix Angelicae Sinensis, 0～50 part of Fructus Amomi Rotundus
37,0～50 part 38 of piper cubeba, 0～50 part of peppermint
39,0～50 part 40 of cumin, 0～150 part in capsicum
41,0～50 part 42 of bitter citrus immature flower, 0～50 part of wild marjoram
43,0～50 part 44 of agalloch eaglewood, 0～50 part of pawpaw
45,0～50 part 46 of lemon-grass, 0～50 part of Herba Lysimachiae foenumgraeci
47,0～50 part 48 of Caraway, 0～50 part in mustard seed
49,0～50 part 50 of safron, 0～50 part in rose
51,0～50 part 52 of cattail, 0～50 part of Ligusticum wallichii
53, cortex acanthopanacis is 0～30 part
According to above-mentioned prescription, the preferred compound oil-resin flavouring of following 14 kinds of local flavors (numbering before the following each component is numbered consistent with aforementioned component): one, spiced type compound oil-resin flavouring
In following component, choose at least five kinds of compound oil-resin flavourings of forming spiced local flavor:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～50 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～50 part 8 of dried orange peel, black pepper or white pepper are 0～50 part
9,0～50 part 10 of coriander seed, 0～50 part of dill
11,0～50 part 12 of Piper longum, 0～50 part of kaempferia galamga
13,0～50 part 14 of fructus amomi, 0～50 part of nutmeg
15,0～50 part 16 of Amomum cardamomum, 0～50 part of galangal
17,0～50 part 18 of fenugreek, 0～50 part of tsaoko
19,0～50 part 20 of Aplotaxis auriculata, 0～50 part in one's early teens
21,0～50 part 22 of the root of Dahurain angelica, 0～50 part of basyleave
23,0～50 part 24 of purple perilla, 0～50 part of Momordica grosvenori
25,0～50 part 26 of green onion, 0～50 part of celery seed
27,0～50 part 28 of thyme, 0～50 part of rosemary,
29,0～50 part 30 in Radix Glycyrrhizae, 0～50 part of cumin
31,0～50 part 32 in turmeric, 0～50 part of Salvia japonica
33,0～50 part 34 of Jamaica, 0～50 part two of allspice, 13 odor type compound oil-resin flavourings
In following component, choose at least ten three kinds of compound oil-resin flavourings of forming 13 fragrant breezes flavor:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
6,1～50 part 7 of Chinese cassia tree, 0～20 part of dried orange peel
8,0～20 part 9 of black pepper or white pepper, 0～50 part of coriander seed
10,0～50 part 11 of dill, 0～25 part of Piper longum
12,0～25 part 13 of kaempferia galamga, 0～30 part of fructus amomi
14,0～30 part 15 of nutmeg, 0～30 part of Amomum cardamomum
16,0～30 part 17 of galangal, 0～25 part of fenugreek
18,0～25 part 19 of tsaoko, 0～25 part of Aplotaxis auriculata
20,0～20 part of 0～25 part 21, the root of Dahurain angelica in one's early teens
22,0～30 part 23 of basyleave, 0～30 part of purple perilla
24,0～30 part 25 of Momordica grosvenori, 0～50 part of green onion
26,0～30 part 27 of celery seed, 0～40 part of thyme
28,0～40 part 29 of rosemary,, 0～25 part in Radix Glycyrrhizae
30,0～30 part 31 of cumin, 0～20 part in turmeric
32,0～40 part 35 of Salvia japonica, 0～20 part of Radix Angelicae Sinensis
36,0～30 part 37 of Fructus Amomi Rotundus, 0～20 part of piper cubeba
38,0～30 part 39 of peppermint, 0～30 part of cumin
40,0～15 part 41 in capsicum, 0～30 part of bitter citrus immature flower
42,0～30 part 43 of wild marjoram, 0～10 part of agalloch eaglewood
44,0～20 part three of pawpaw, curried compound oil-resin flavouring
In following component, choose at least ten six kinds of compound oil-resin flavourings of forming curried local flavor:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～50 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～25 part 8 of dried orange peel, black pepper or white pepper are 0～50 part
9,0～50 part 10 of coriander seed, 0～50 part of dill
11,0～50 part 12 of Piper longum, 0～30 part of kaempferia galamga
14,0～25 part 15 of nutmeg, 0～30 part of Amomum cardamomum
16,0～25 part 17 of galangal, 0～50 part of fenugreek
18,0～30 part 19 of tsaoko, 0～25 part of Aplotaxis auriculata
20,0～25 part of 0～35 part 21, the root of Dahurain angelica in one's early teens
22,0～40 part 23 of basyleave, 0～40 part of purple perilla
25,0～45 part 26 of green onion, 0～40 part of celery seed
27,0～30 part 28 of thyme, 0～30 part of rosemary,
29,0～30 part 30 in Radix Glycyrrhizae, 0～30 part of cumin
31,0～20 part 32 in turmeric, 0～30 part of Salvia japonica
39,0～30 part 40 of cumin, 0～50 part in capsicum
41,0～30 part 42 of bitter citrus immature flower, 0～50 part of wild marjoram
43,0～25 part 44 of agalloch eaglewood, 0～30 part of pawpaw
46,0～50 part 48 of Herba Lysimachiae foenumgraeci, 0～50 part in mustard seed
49,0～50 part 50 of safron, 0～30 part in rose
51,0～30 part 52 of cattail, 0～30 part four of Ligusticum wallichii, spicy compound oil-resin flavouring
In following component, choose at least six kinds of compound oil-resin flavourings of forming flavor of hot:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～40 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～20 part 8 of dried orange peel, black pepper or white pepper are 0～20 part
40,0～150 part five in capsicum, the peppery compound oil-resin flavouring of Hu
In following component, choose at least six kinds and form the compound oil-resin flavouring of peppery local flavor recklessly:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～30 part 6 of ginger, 1～50 part of Chinese cassia tree
8,1～50 part 40 of black pepper or white pepper, 0～30 part six in capsicum, bittern compound oil-resin flavouring
In following component, choose at least ten five kinds and form compound oil-resin flavouring:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～50 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～30 part 8 of dried orange peel, black pepper or white pepper are 0～50 part
9,0～50 part 10 of coriander seed, 0～50 part of dill
11,0～50 part 12 of Piper longum, 0～30 part of kaempferia galamga
13,0～30 part 14 of fructus amomi, 0～50 part of nutmeg
15,0～40 part 16 of Amomum cardamomum, 0～40 part of galangal
17,0～50 part 18 of fenugreek, 0～50 part of tsaoko
19,0～25 part 20 of Aplotaxis auriculata, 0～30 part in one's early teens
21,0～30 part 22 of the root of Dahurain angelica, 0～50 part of basyleave
23,0～40 part 24 of purple perilla, 0～40 part of Momordica grosvenori
29,0～30 part 31 in Radix Glycyrrhizae, 0～30 part in turmeric
35,0～30 part 36 of Radix Angelicae Sinensis, 0～40 part of Fructus Amomi Rotundus
37,0～40 part 40 of piper cubeba, 0～15 part in capsicum
41,0～40 part 44 of bitter citrus immature flower, 0～30 part of pawpaw
45,0～40 part seven of lemon-grass, dip compound oil-resin flavouring
In following component, choose at least ten five kinds of compound oil-resin flavourings of forming the dip local flavor:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～40 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～20 part 8 of dried orange peel, black pepper or white pepper are 0～50 part
9,0～40 part 10 of coriander seed, 0～50 part of dill
12,5～30 part 13 of kaempferia galamga, 0～50 part of fructus amomi
14,0～30 part 15 of nutmeg, 0～40 part of Amomum cardamomum
16,0～30 part 17 of galangal, 0～40 part of fenugreek
18,0～20 part 19 of tsaoko, 0～30 part of Aplotaxis auriculata
20,0～30 part of 0～30 part 21, the root of Dahurain angelica in one's early teens
22,5～50 part 23 of basyleave, 0～50 part of purple perilla
24,0～20 part 26 of Momordica grosvenori, 0～30 part of celery seed
27,0～50 part 28 of thyme, 0～30 part of rosemary,
29,0～40 part 32 in Radix Glycyrrhizae, 0～50 part of Salvia japonica
33,5～50 part 35 of Jamaica, 0～30 part of Radix Angelicae Sinensis
38,0～20 part 39 of peppermint, 0～40 part of cumin
40,0～40 part 42 in capsicum, 0～20 part of wild marjoram
44,0～30 part 47 of pawpaw, 0～30 part of Caraway
53,0～30 part eight of cortex acanthopanacis, powder steamed juice compound oil-resin flavouring
In following component, choose at least five kinds and form the compound oil-resin flavouring that powder steams local flavor:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～40 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～20 part 8 of dried orange peel, black pepper or white pepper are 0～40 part
10,0～40 part 12 of dill, 0～20 part of kaempferia galamga
13,0～30 part 14 of fructus amomi, 0～20 part of nutmeg
16,0～30 part 21 of galangal, 0～30 part of the root of Dahurain angelica
25,0～50 part 36 of green onion, 0～30 part of Fructus Amomi Rotundus
38,0～50 part 40 of peppermint, 0～30 part nine in capsicum, cured juice compound oil-resin flavouring
In following component, choose at least five kinds of compound oil-resin flavourings of forming cured juice local flavor:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～40 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～20 part 11 of dried orange peel, 0～40 part of Piper longum
14,0～20 part 16 of nutmeg, 0～40 part of galangal
18,0～40 part 25 of tsaoko, 0～50 part of green onion
36,0～30 part ten of Fructus Amomi Rotundus, roasting juice compound oil-resin flavouring
In following component, choose at least eight kinds of compound oil-resin flavourings of forming roasting juice local flavor:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～40 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～20 part 8 of dried orange peel, black pepper or white pepper are 0～50 part
12,0～30 part 16 of kaempferia galamga, 0～30 part of galangal
17,0～30 part 21 of fenugreek, 0～20 part of the root of Dahurain angelica
22,0～40 part 25 of basyleave, 0～50 part of green onion
31,0～20 part 39 in turmeric, 0～50 part of cumin
40,0～50 part 43 in capsicum, 0～30 part 11 of agalloch eaglewood, pickle compound oil-resin flavouring
In following component, choose at least five kinds of compound oil-resin flavourings of forming the pickle local flavor:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～40 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～30 part 11 of dried orange peel, 0～40 part of Piper longum
12,0～30 part 13 of kaempferia galamga, 0～25 part of fructus amomi
14,0～40 part 15 of nutmeg, 0～30 part of Amomum cardamomum
16,0～40 part 18 of galangal, 0～40 part of tsaoko
21,0～30 part 25 of the root of Dahurain angelica, 0～50 part of green onion
29,0～30 part 12 in Radix Glycyrrhizae, juice compound oil-resin flavouring braised in soy sauce
In following component, choose at least six kinds of compound oil-resin flavourings of forming local flavor braised in soy sauce:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～40 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～15 part 8 of dried orange peel, black pepper or white pepper are 0～50 part
9,0～50 part 10 of coriander seed, 0～50 part of dill
11,0～40 part 12 of Piper longum, 0～30 part of kaempferia galamga
13,0～30 part 14 of fructus amomi, 0～30 part of nutmeg
15,0～40 part 16 of Amomum cardamomum, 0～40 part of galangal
17,0～50 part 18 of fenugreek, 0～30 part of tsaoko
19,0～15 part 20 of cloud art perfume (or spice), 0～30 part in one's early teens
21,0～30 part 22 of the root of Dahurain angelica, 5～50 parts of basyleaves
23,0～50 part 24 of purple perilla, 0～30 part of Momordica grosvenori
25,0～50 part 26 of green onion, 0～50 part of celery seed
27,0～50 part 28 of thyme, 0～40 part of rosemary,
29,0～20 part 30 in Radix Glycyrrhizae, 0～30 part of cumin
31,0～20 part 32 in turmeric, 0～50 part of Salvia japonica
35,0～20 part 36 of Radix Angelicae Sinensis, 0～40 part of Fructus Amomi Rotundus
37,0～40 part 38 of piper cubeba, 0～50 part of peppermint
39,0～50 part 40 of cumin, 0～50 part in capsicum
41,0～40 part 42 of bitter citrus immature flower, 0～50 part of wild marjoram
43,0～40 part 44 of agalloch eaglewood, 0～30 part 13 of pawpaw, smoked juice compound oil-resin flavouring
In following component, choose at least six kinds of compound oil-resin flavourings of forming smoked juice local flavor:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～50 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～20 part 8 of dried orange peel, black pepper or white pepper are 0～50 part
9,0～50 part 10 of coriander seed, 0～50 part of dill
11,0～50 part 12 of Piper longum, 0～30 part of kaempferia galamga
13,0～20 part 14 of fructus amomi, 0～50 part of nutmeg
15,0～40 part 16 of Amomum cardamomum, 0～40 part of galangal
17,0～50 part 18 of fenugreek, 0～30 part of tsaoko
19,0～20 part 20 of Aplotaxis auriculata, 0～30 part in one's early teens
21,0～20 part 22 of the root of Dahurain angelica, 0～50 part of basyleave
23,0～50 part 24 of purple perilla, 0～30 part of Momordica grosvenori
26,0～50 part 27 of celery seed, 0～50 part of thyme
28,0～30 part 29 of rosemary,, 0～30 part in Radix Glycyrrhizae
30,0～30 part 31 of cumin, 0～20 part in turmeric
32,0～50 part 33 of Salvia japonica, 0～20 part of Jamaica
34,0～30 part 14 of allspice, bowel lavage class compound oil-resin flavouring
In following component, choose at least six kinds and form the bowel lavage compound oil-resin flavouring:
1,1～50 part 2 of anise, 1～50 part in Chinese prickly ash
3,1～50 part 4 of fennel seeds, 1～50 part of cloves
5,0～50 part 6 of ginger, 1～50 part of Chinese cassia tree
7,0～20 part 8 of dried orange peel, black pepper or white pepper are 0～40 part
9,0～30 part 10 of coriander seed, 0～50 part of dill
11,0～30 part 12 of Piper longum, 0～20 part of kaempferia galamga
13,0～40 part 14 of fructus amomi, 0～30 part of nutmeg
15,0～30 part 16 of Amomum cardamomum, 0～30 part of galangal
17,0～40 part 18 of fenugreek, 0～30 part of tsaoko
19,0～20 part 20 of Aplotaxis auriculata, 0～30 part in one's early teens
21,0～15 part 22 of the root of Dahurain angelica, 0～50 part of basyleave
23,0～40 part 24 of purple perilla, 0～30 part of Momordica grosvenori
29,0～30 part 31 in Radix Glycyrrhizae, 0～20 part in turmeric
35,0～10 part 36 of Radix Angelicae Sinensis, 0～30 part of Fructus Amomi Rotundus
37,0～20 part 40 of piper cubeba, 0～30 part in capsicum
41,0～20 part 44 of bitter citrus immature flower, 0～30 part of pawpaw
45, lemon-grass is 5～50 parts
The present invention adopts CO
2Supercritical extraction can fully extract the active ingredient of spice, compares with other extraction, and means of supercritical extraction is even more ideal aspect extraction rate and separating ranges.Supercritical fluid extraction is to realize separating with compatibility by the vapour pressure that solute is controlled in the adjusting of temperature and pressure, so just can isolate the active ingredient that additive method is difficult to extract selectively or remove harmful components from natural materials.Through CO
2Each fragrant and pungent oil extract of supercritical extract, essential oil need the dilution reorganization.Because of extract equal solvent not soluble in water, undertaken by adopting high-pressure homogeneous means that decentralized processing makes the baste micronize, to reach emulsification even, make it keep good matter structure sense.
Compound oil-resin flavouring of the present invention, mouthfeel is good, and unique flavor is easy to use, is convenient to transportation.
The present invention will be further described below in conjunction with embodiment.Embodiment 1: spiced type compound oil-resin flavouring
Initial feed grinding particle size 50 orders with the method for co_2 supercritical fluid extraction, extract oleoresin respectively from raw material, it is high-pressure homogeneous that various oleoresins are added water respectively, make percentage by weight and be 10% various oleoresin solution.
CO
2Supercritical extract temperature: 60 ℃; CO
2Supercritical extract pressure: 50MP; CO
2The supercritical extract time: 100min; Homogenization pressure one-level: 10MP, secondary; 50MP; Homogenizing time: 50min.5 parts of embodiment 2 of anistree 2 portions of Radix Glycyrrhizaes of 6 parts of roots of Dahurain angelica of 5 parts of fructus amomis of 45 parts of kaempferia galamgas of 30 portions of Chinese cassia trees of 40 portions of cloves of 35 portions of fennel seeds of 35 portions of Chinese prickly ashes: spiced type compound oil-resin flavouring
Be weight percentage 20% various oleoresin solution of following each component.
28 parts of embodiment 3 of anistree 18 portions of Chinese cassia trees of 21 portions of cloves of 25 portions of fennel seeds of 25 portions of Chinese prickly ashes: spiced type compound oil-resin flavouring
Be weight percentage 5% various oleoresin solution of following each component.
15 parts of 10 portions of ginger of anistree 19 portions of cloves of 8 portions of fennel seeds of 10 portions of Chinese prickly ashes
15 parts of 10 parts of tsaokos of 20 portions of galangals of 5 parts of coriander seeds of 19 parts of dried orange peels of Chinese cassia tree
4: ten three odor type oleoresins of 25 parts of embodiment of 5 parts of purple perillas flavouring in one's early teens
Be weight percentage 1% various oleoresin solution of following each component.5: ten three odor type compound oil-resin flavourings of the fragrant 20 parts of embodiment of 25 parts of dried orange peels of 25 parts of cloud arts of 20 parts of Piper longums of anistree 50 portions of Radix Glycyrrhizaes of 50 parts of coriander seeds of 20 parts of dills of 30 parts of roots of Dahurain angelica of 50 parts of tsaokos of 50 portions of fennel seeds of 20 portions of Chinese cassia trees of 30 portions of cloves of 50 portions of Chinese prickly ashes
Be weight percentage 2% various oleoresin solution of following each component.6: ten three odor type compound oil-resin flavourings of anistree 10 parts of embodiment of 5 portions of pawpaws of 5 parts of black peppers of 25 portions of capsicums of 5 portions of bays of 25 portions of agalloch eaglewood of 15 parts of Fructus Amomi Rotundus of 15 parts of kaempferia galamgas of 30 portions of galangals of 30 parts of Salvia japonicas of 15 parts of rosemary, of 25 portions of nutmegs of 30 portions of fennel seeds of 45 portions of Chinese cassia trees of 35 portions of cloves of 30 portions of Chinese prickly ashes
Be weight percentage 3% various oleoresin solution of following each component.5 parts in 5 portions of turmerics of anistree 5 parts of cumins of 20 parts of roots of Dahurain angelica of 35 parts of tsaokos of 40 portions of fennel seeds of 10 portions of Chinese cassia trees of 15 portions of cloves of 10 portions of Chinese prickly ashes are 10 parts of embodiment 7 of 10 parts of piper cubebas of 15 portions of Momordica grosvenoris of 15 parts of fenugreeks of 20 parts of fructus amomis in one's early teens: curried compound oil-resin flavouring
Be weight percentage 4% various oleoresin solution of following each component.50 parts of embodiment 8 of anistree 30 parts of safron of 30 parts of cumins of 20 parts of celery seeds of 30 parts of roots of Dahurain angelica of 50 portions of ginger of 25 portions of capsicums of 25 portions of Radix Glycyrrhizaes of 50 portions of nutmegs of 20 parts of fenugreeks of 50 parts of dried orange peels of 50 parts of white peppers of 18 parts of coriander seeds of 50 portions of turmerics of 50 portions of fennel seeds of 20 portions of Chinese cassia trees of 50 portions of cloves of 48 portions of Chinese prickly ashes: curried compound oil-resin flavouring
50 parts of embodiment 9 of the anistree 30 minutes coriander seeds of 25 parts of dills of 20 parts of thymes of 20 parts of Salvia japonicas of 25 portions of wild marjorams of 30 parts of Herba Lysimachiae foenumgraecis of 10 parts of tsaokos of 20 parts of roots of Dahurain angelica of 30 portions of ginger of 20 portions of capsicums of 40 portions of Radix Glycyrrhizaes of 15 parts of fenugreeks of 40 parts of dried orange peels of 10 parts of white peppers of 40 portions of turmerics of 30 portions of fennel seeds of 40 portions of Chinese cassia trees of 25 portions of cloves of 35 portions of Chinese prickly ashes of Be weight percentage 15% various oleoresin solution of following each component.: curried compound oil-resin flavouring
5 parts of embodiment 10 of the anistree 40 parts of kaempferia galamgas of 40 parts of cattails of 30 parts of bitter citrus immature flowers of 40 parts of safron of 25 parts of purple perillas of 20 portions of galangals of 10 parts of celery seeds of 10 parts of rosemary, Xue MingRosma rinus officinalis of 5 parts of mustard seeds of 20 portions of ginger of 10 portions of capsicums of 15 portions of Radix Glycyrrhizaes of 10 parts of fenugreeks of 20 parts of dried orange peels of 15 parts of white peppers of 20 portions of turmerics of 15 portions of fennel seeds of 10 portions of Chinese cassia trees of 15 portions of cloves of 20 portions of Chinese prickly ashes of Be weight percentage 8% various oleoresin solution of following each component.: spicy compound oil-resin flavouring
Be weight percentage 5% various oleoresin solution of following each component.20 parts of embodiment 11 of anistree 20 parts of black peppers of 40 parts of dried orange peels of 150 portions of ginger of 50 portions of capsicums of 50 portions of fennel seeds of 50 portions of Chinese cassia trees of 50 portions of cloves of 50 portions of Chinese prickly ashes: spicy compound oil-resin flavouring
Be weight percentage 18% various oleoresin solution of following each component.5 parts of embodiment 12 of anistree 10 parts of black peppers of 10 parts of dried orange peels of 100 portions of ginger of 40 portions of capsicums of 30 portions of fennel seeds of 20 portions of Chinese cassia trees of 40 portions of cloves of 30 portions of Chinese prickly ashes: spicy compound oil-resin flavouring
Be weight percentage 6% various oleoresin solution of following each component.50 parts of embodiment 13 of anistree 5 parts of dried orange peels of 40 portions of ginger of 10 portions of capsicums of 20 portions of fennel seeds of 10 portions of Chinese cassia trees of 30 portions of cloves of 10 portions of Chinese prickly ashes: the peppery compound oil-resin flavouring of Hu
Be weight percentage 5% various oleoresin solution of following each component.15 parts of embodiment 14 of anistree 10 portions of ginger of 50 portions of capsicums of 15 parts of white peppers of 40 portions of fennel seeds of 20 portions of Chinese cassia trees of 40 portions of cloves of 30 portions of Chinese prickly ashes: the peppery compound oil-resin flavouring of Hu
Be weight percentage 12% various oleoresin solution of following each component.30 parts of embodiment 15 of anistree 30 portions of ginger of 40 portions of capsicums of 30 parts of white peppers of 50 portions of fennel seeds of 50 portions of Chinese cassia trees of 20 portions of cloves of 40 portions of Chinese prickly ashes: the peppery compound oil-resin flavouring of Hu
Be weight percentage 3% various oleoresin solution of following each component.15 parts of embodiment 16 of anistree 30 portions of ginger of 5 parts of white peppers of 5 portions of fennel seeds of 10 portions of Chinese cassia trees of 5 portions of cloves of 10 portions of Chinese prickly ashes: bittern compound oil-resin flavouring
Be weight percentage 10% various oleoresin solution of following each component.30 parts of 25 portions of lemon-grasses of anistree 50 parts of basyleaves of 50 portions of fennel seeds of 50 portions of Chinese cassia trees of 50 portions of cloves of 50 portions of Chinese prickly ashes are 10 parts of embodiment 17 of 10 parts of roots of Dahurain angelica of 30 parts of Aplotaxis auriculata of 40 portions of Amomum cardamomums of 30 parts of fructus amomis of 50 parts of tsaokos of 30 portions of ginger of 25 portions of Momordica grosvenoris of 25 parts of dried orange peels of 25 parts of kaempferia galamgas in one's early teens: the bittern compound oil-resin flavouring
30 parts of embodiment 18 of the anistree 30 portions of pawpaws of 30 parts of purple perillas of 30 parts of bitter citrus immature flowers of 10 parts of piper cubebas of 25 portions of capsicums of 15 portions of galangals of 40 parts of Radix Angelicae Sinensis of 40 parts of Piper longums of 40 parts of fenugreeks of 30 portions of Radix Glycyrrhizaes of 30 parts of black peppers of 25 parts of caraway seeds of 10 parts of dills of 30 portions of turmerics of 25 parts of Fructus Amomi Rotundus of 40 portions of nutmegs of 40 portions of ginger of 20 portions of Momordica grosvenoris of 30 parts of kaempferia galamgas of 40 portions of fennel seeds of 30 portions of Chinese cassia trees of 45 portions of cloves of 40 portions of Chinese prickly ashes of Be weight percentage 8% various oleoresin solution of following each component.: bittern compound oil-resin flavouring
Be weight percentage 14% various oleoresin solution of following each component.50 parts of 15 parts of basyleaves of anistree 6 portions of fennel seeds of 9 portions of Chinese cassia trees of 8 portions of cloves of 10 portions of Chinese prickly ashes are 10 parts of embodiment 19 of 20 parts of Aplotaxis auriculata of 15 portions of pawpaws of 10 parts of Radix Angelicae Sinensis of 30 portions of Radix Glycyrrhizaes of 40 portions of nutmegs of 20 parts of tsaokos of 20 portions of ginger of 10 portions of Momordica grosvenoris of 5 parts of dried orange peels of 30 parts of kaempferia galamgas in one's early teens: the dip compound oil-resin flavouring
Be weight percentage 3% various oleoresin solution of following each component.25 parts of embodiment 20 of anistree 30 portions of nutmegs of 10 portions of ginger of 10 parts of Radix Angelicae Sinensis of 20 parts of roots of Dahurain angelica of 30 parts of celery seeds of 30 parts of dills of 30 parts of purple perillas of 25 parts of Salvia japonicas of 20 parts of rosemary, of 50 portions of wild marjorams of 50 portions of fennel seeds of 40 portions of Chinese cassia trees of 30 portions of cloves of 50 portions of Chinese prickly ashes: dip compound oil-resin flavouring
20 parts of embodiment 21 of the anistree 10 portions of ginger of 10 parts of banksia rose of 5 parts of white peppers of 10 parts of dried orange peels of 15 portions of capsicums of 35 parts of Jamaica of 25 portions of Amomum cardamomums of 25 parts of kaempferia galamgas of 10 portions of galangals of 15 parts of roots of Dahurain angelica of 50 parts of cumins of 30 parts of purple perillas of 20 parts of Herba Lysimachiae foenumgraecis of 30 portions of peppermints of 30 portions of fennel seeds of 25 portions of Chinese cassia trees of 20 portions of cloves of 30 portions of Chinese prickly ashes of Be weight percentage 5% various oleoresin solution of following each component.: dip compound oil-resin flavouring
10 parts of embodiment 22 of the anistree 20 parts of thymes of 15 parts of cortex acanthopanacis of 10 portions of pawpaws of 20 portions of Momordica grosvenoris of 20 portions of nutmegs of 10 parts of tsaokos of 15 parts of kaempferia galamgas of 15 portions of galangals of 20 portions of Amomum cardamomums of 5 portions of ginger of 10 parts of Radix Angelicae Sinensis of 10 parts of roots of Dahurain angelica of 10 parts of Caraways of 20 parts of celery seeds of 5 parts of dills of 5 portions of fennel seeds of 5 portions of Chinese cassia trees of 10 portions of cloves of 5 portions of Chinese prickly ashes of Be weight percentage 9% various oleoresin solution of following each component.: powder steamed juice compound oil-resin flavouring
Be weight percentage 5% various oleoresin solution of following each component.30 parts of embodiment 23 of anistree 30 portions of ginger of 50 portions of green onions of 50 portions of fennel seeds of 20 portions of Chinese cassia trees of 30 portions of cloves of 50 portions of Chinese prickly ashes: powder steamed juice compound oil-resin flavouring
Be weight percentage 3% various oleoresin solution of following each component.10 parts of embodiment 24 of anistree 10 portions of ginger of 5 portions of green onions of 10 portions of capsicums of 5 portions of galangals of 5 parts of dried orange peels of 40 parts of roots of Dahurain angelica of 50 parts of black peppers of 20 portions of peppermints of 40 parts of Fructus Amomi Rotundus of 15 parts of dills of 20 portions of nutmegs of 10 parts of fructus amomis of 35 parts of kaempferia galamgas of 30 portions of fennel seeds of 10 portions of Chinese cassia trees of 15 portions of cloves of 30 portions of Chinese prickly ashes: powder steamed juice compound oil-resin flavouring
Be weight percentage 7% various oleoresin solution of following each component.5 parts of embodiment 25 of anistree 5 portions of ginger of 3 portions of galangals of 5 parts of roots of Dahurain angelica of 5 parts of dills of 10 portions of fennel seeds of 5 portions of Chinese cassia trees of 8 portions of cloves of 5 portions of Chinese prickly ashes: cured juice compound oil-resin flavouring
Be weight percentage 10% various oleoresin solution of following each component.30 parts of embodiment 26 of anistree 30 portions of ginger of 50 portions of fennel seeds of 19 portions of Chinese cassia trees of 27 portions of cloves of 38 portions of Chinese prickly ashes: cured juice compound oil-resin flavouring
Be weight percentage 16% various oleoresin solution of following each component.20 parts of embodiment 27 of anistree 15 portions of nutmegs of 10 parts of dried orange peels of 20 portions of galangals of 30 parts of tsaokos of 25 parts of Piper longums of 30 portions of fennel seeds of 25 portions of Chinese cassia trees of 30 portions of cloves of 50 portions of Chinese prickly ashes: cured juice compound oil-resin flavouring
Be weight percentage 20% various oleoresin solution of following each component.50 parts of embodiment 28 of anistree 30 portions of green onions of 5 parts of Fructus Amomi Rotundus of 40 parts of dried orange peels of 30 portions of galangals of 40 parts of tsaokos of 15 parts of Piper longums of 10 portions of fennel seeds of 8 portions of Chinese cassia trees of 7 portions of cloves of 5 portions of Chinese prickly ashes: roasting juice compound oil-resin flavouring
Be weight percentage 5% various oleoresin solution of following each component.20 parts of embodiment 29 of anistree 20 portions of ginger of 50 portions of green onions of 15 portions of capsicums of 30 portions of fennel seeds of 15 portions of Chinese cassia trees of 50 portions of cloves of 38 portions of Chinese prickly ashes: roasting juice compound oil-resin flavouring
Be weight percentage 10% various oleoresin solution of following each component.10 parts of embodiment 30 of anistree 15 parts of roots of Dahurain angelica of 40 parts of black peppers of 50 portions of capsicums of 15 parts of cumins of 10 portions of fennel seeds of 10 portions of Chinese cassia trees of 30 portions of cloves of 15 portions of Chinese prickly ashes: roasting juice compound oil-resin flavouring
Be weight percentage 3% various oleoresin solution of following each component.8 parts of embodiment 31 of anistree 5 portions of galangals of 10 parts of dried orange peels of 30 portions of agalloch eaglewood of 15 parts of fenugreeks of 10 parts of kaempferia galamgas of 40 parts of roots of Dahurain angelica of 5 parts of basyleaves of 30 portions of turmerics of 40 portions of ginger of 5 portions of green onions of 5 portions of capsicums of 10 portions of fennel seeds of 5 portions of Chinese cassia trees of 10 portions of cloves of 5 portions of Chinese prickly ashes: pickle compound oil-resin flavouring
Be weight percentage 10% various oleoresin solution of following each component.15 parts of embodiment 32 of anistree 10 portions of ginger of 15 portions of nutmegs of 10 portions of galangals of 15 parts of Piper longums of 50 portions of cloves of 50 portions of fennel seeds of 25 portions of Chinese cassia trees of 45 portions of Chinese prickly ashes: pickle compound oil-resin flavouring
Be weight percentage 8% various oleoresin solution of following each component.15 parts of embodiment 33 of anistree 10 portions of green onions of 10 parts of fructus amomis of 5 portions of Radix Glycyrrhizaes of 15 parts of dried orange peels of 10 portions of Amomum cardamomums of 15 parts of roots of Dahurain angelica of 20 parts of kaempferia galamgas of 20 parts of tsaokos of 30 portions of cloves of 40 portions of fennel seeds of 20 portions of Chinese cassia trees of 30 portions of Chinese prickly ashes: pickle compound oil-resin flavouring
Be weight percentage 5% various oleoresin solution of following each component.15 parts of embodiment 34 of anistree 40 portions of ginger of 10 portions of green onions of 5 parts of fructus amomis of 20 parts of kaempferia galamgas of 10 portions of nutmegs of 20 portions of cloves of 10 portions of fennel seeds of 5 portions of Chinese cassia trees of 8 portions of Chinese prickly ashes: juice compound oil-resin flavouring braised in soy sauce
Be weight percentage 3% various oleoresin solution of following each component.15 parts of embodiment 35 of anistree 50 portions of ginger of 15 portions of green onions of 20 portions of nutmegs of 30 parts of tsaokos of 40 portions of fennel seeds of 15 portions of Chinese cassia trees of 20 portions of cloves of 40 portions of Chinese prickly ashes: juice compound oil-resin flavouring braised in soy sauce
Be weight percentage 5% various oleoresin solution of following each component.5 parts of embodiment 36 of anistree 10 portions of capsicums of 20 parts of banksia rose of 10 portions of Radix Glycyrrhizaes of 40 parts of caraway seeds of 50 parts of dills of 30 portions of fennel seeds of 10 portions of Chinese cassia trees of 10 portions of cloves of 20 portions of Chinese prickly ashes: juice compound oil-resin flavouring braised in soy sauce
Be weight percentage 7% various oleoresin solution of following each component.10 parts of embodiment 37 of anistree 10 parts of piper cubebas of 50 portions of agalloch eaglewood of 20 portions of bays of 10 parts of fructus amomis of 20 portions of fennel seeds of 10 portions of Chinese cassia trees of 15 portions of cloves of 15 portions of Chinese prickly ashes: smoked juice compound oil-resin flavouring
Be weight percentage 10% various oleoresin solution of following each component.20 parts of embodiment 38 of anistree 10 parts of dills of 50 parts of Aplotaxis auriculata of 45 portions of fennel seeds of 10 portions of Chinese cassia trees of 30 portions of cloves of 45 portions of Chinese prickly ashes: smoked juice compound oil-resin flavouring
Be weight percentage 5% various oleoresin solution of following each component.20 parts of embodiment 39 of anistree 10 parts of Piper longums of 10 portions of ginger of 5 portions of bays of 60 portions of turmerics of 30 portions of fennel seeds of 5 portions of Chinese cassia trees of 10 portions of cloves of 30 portions of Chinese prickly ashes: smoked juice compound oil-resin flavouring
Be weight percentage 15% various oleoresin solution of following each component.10 parts of embodiment 40 of anistree 20 parts of tsaokos of 30 parts of Salvia japonicas of 10 parts of fenugreeks of 10 portions of nutmegs of 20 portions of fennel seeds of 10 portions of Chinese cassia trees of 10 portions of cloves of 10 portions of Chinese prickly ashes: bowel lavage class compound oil-resin flavouring
Be weight percentage 2% various oleoresin solution of following each component.30 parts of embodiment 41 of anistree 30 portions of ginger of 40 portions of bays of 20 portions of fennel seeds of 25 portions of Chinese cassia trees of 50 portions of cloves of 50 portions of Chinese prickly ashes: bowel lavage class compound oil-resin flavouring
Be weight percentage 3% various oleoresin solution of following each component.20 parts of embodiment 42 of anistree 30 parts of Aplotaxis auriculata of 10 parts of dills of 30 parts of kaempferia galamgas of 30 portions of fennel seeds of 15 portions of Chinese cassia trees of 30 portions of cloves of 20 portions of Chinese prickly ashes: bowel lavage class compound oil-resin flavouring
Be weight percentage 5% various oleoresin solution of following each component.30 parts of 15 parts of fenugreeks of anistree 10 portions of pawpaws of 15 parts of purple perillas of 10 parts of piper cubebas of 5 portions of galangals of 5 parts of roots of Dahurain angelica of 20 parts of white peppers of 15 parts of caraway seeds of 10 portions of nutmegs of 15 portions of fennel seeds of 5 portions of Chinese cassia trees of 5 portions of cloves of 10 portions of Chinese prickly ashes
Claims (16)
1. compound oil-resin flavouring, it is characterized in that, form by following component, be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution: 1～50 part of 1～50 portion of Chinese cassia tree of anistree 1～50 portion of cloves of 1～50 portion of fennel seeds of 1～50 portion of Chinese prickly ash.
2. compound oil-resin flavouring as claimed in claim 1, it is characterized in that, comprise that also following at least a component forms spiced local flavor flavouring, be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution: 0～50 part of 0～50 portion of pepper of 0～50 part of dried orange peel of ginger or 0～50 part of Aplotaxis auriculata of 0～50 part of tsaoko of 0～50 part of fenugreek of 0～50 portion of galangal of 0～50 portion of Amomum cardamomum of 0～50 portion of nutmeg of 0～50 part of fructus amomi of 0～50 part of kaempferia galamga of 0～50 part of Piper longum of 0～50 part of dill of 0～50 part of coriander seed of white pepper be 0～50 part of 0～50 portion of allspice of 0～50 part of Jamaica of 0～50 part of Salvia japonica of 0～50 portion of turmeric of 0～50 part of cumin of 0～50 portion of Radix Glycyrrhizae of 0～50 part of rosemary, of 0～50 part of thyme of 0～50 part of celery seed of 0～50 portion of green onion of 0～50 part of root of Dahurain angelica in one's early teens.
3. compound oil-resin flavouring as claimed in claim 1; ，： 0～20 0～20 0～50 0～50 0～25 0～25 0～30 0～30 0～30 0～30 0～25 0～25 0～25 0～25 0～20 0～30 0～30 0～30 0～50 0～30 0～40 0～40 0～25 0～30 0～20 0～40 0～20 0～30 0～20 0～30 0～30 0～15 0～30 0～30 0～10 0～20。
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
4. compound oil-resin flavouring as claimed in claim 1; ，： 0～50 0～25 0～50 0～50 0～50 0～50 0～30 0～25 0～30 0～25 0～50 0～30 0～25 0～35 0～25 0～40 0～40 0～45 0～40 0～30 0～30 0～30 0～30 0～20 0～30 0～30 0～50 0～30 0～50 0～25 0～30 0～50 0～50 0～50 0～30 0～30 0～30。
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
5. compound oil-resin flavouring as claimed in claim 1, it is characterized in that, also comprise following at least two kinds of compound oil-resin flavourings of forming flavor of hot: 0～150 part in 0～20 part of black pepper of 0～40 part of dried orange peel of ginger or 0～20 portion of capsicum of white pepper.
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
6. compound oil-resin flavouring as claimed in claim 1 is characterized in that, also comprises the following at least a compound oil-resin flavouring of peppery local flavor recklessly of forming: 0～30 part in 0～30 part of black pepper of ginger or 1～50 portion of capsicum of white pepper
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
7. compound oil-resin flavouring as claimed in claim 1; ，： 0～50 0～30 0～50 0～50 0～50 0～50 0～30 0～30 0～50 0～40 0～40 0～50 0～50 0～25 0～30 0～30 0～50 0～40 0～40 0～30 0～30 0～30 0～40 0～40 0～15 0～40 0～30 0～40。
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
8. compound oil-resin flavouring as claimed in claim 1; ，： 0～40 0～20 0～50 0～40 0～50 5～30 0～50 0～30 0～40 0～30 0～40 0～20 0～30 0～30 0～30 5～50 0～50 0～20 0～30 0～50 0～30 0～40 0～50 5～50 0～30 0～20 0～40 0～40 0～20 0～30 0～30 0～30。
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
9. compound oil-resin flavouring as claimed in claim 1; It is characterized in that, comprise that also following at least a composition powder steams the compound oil-resin flavouring of local flavor: 0～30 part in 0～20 part of black pepper of 0～40 part of dried orange peel of ginger or 0～50 portion of capsicum of 0～30 portion of peppermint of 0～50 part of Fructus Amomi Rotundus of 0～30 portion of green onion of 0～30 part of root of Dahurain angelica of 0～20 portion of galangal of 0～30 portion of nutmeg of 0～20 part of fructus amomi of 0～40 part of kaempferia galamga of 0～40 part of dill of white pepper
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
10. compound oil-resin flavouring as claimed in claim 1, it is characterized in that, also comprise the compound oil-resin flavouring of the cured juice local flavor of following at least a composition: 0～30 part of 0～50 part of Fructus Amomi Rotundus of 0～40 portion of green onion of 0～40 part of tsaoko of 0～20 portion of galangal of 0～40 portion of nutmeg of 0～20 part of Piper longum of 0～40 part of dried orange peel of ginger
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
11. compound oil-resin flavouring as claimed in claim 1; It is characterized in that, also comprise following at least three kinds of compound oil-resin flavourings that form roasting juice local flavor: 0～30 part of 0～20 part of black pepper of 0～40 part of dried orange peel of ginger or 0～50 portion of agalloch eaglewood of 0～50 portion of capsicum of 0～20 part of cumin of 0～50 portion of turmeric of 0～40 portion of green onion of 0～20 part of basyleave of 0～30 part of root of Dahurain angelica of 0～30 part of fenugreek of 0～30 portion of galangal of 0～50 part of kaempferia galamga of white pepper
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
12. compound oil-resin flavouring as claimed in claim 1, it is characterized in that, also comprise the compound oil-resin flavouring of following at least a composition pickle local flavor: 0～30 part in 0～50 portion of Radix Glycyrrhizae of 0～30 portion of green onion of 0～40 part of root of Dahurain angelica of 0～40 part of tsaoko of 0～30 portion of galangal of 0～40 portion of Amomum cardamomum of 0～25 portion of nutmeg of 0～30 part of fructus amomi of 0～40 part of kaempferia galamga of 0～30 part of Piper longum of 0～40 part of dried orange peel of ginger
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
13. compound oil-resin flavouring as claimed in claim 1; ，： 0～40 0～15 0～50 0～50 0～50 0～40 0～30 0～30 0～30 0～40 0～40 0～50 0～30 0～15 0～30 0～30 5～50 0～50 0～30 0～50 0～50 0～50 0～40 0～20 0～30 0～20 0～50 0～20 0～40 0～40 0～50 0～50 0～50 0～40 0～50 0～40 0～30。
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
14. compound oil-resin flavouring as claimed in claim 1; ，： 0～50 0～20 0～50 0～50 0～50 0～50 0～30 0～20 0～50 0～40 0～40 0～50 0～30 0～20 0～30 0～20 0～50 0～50 0～30 0～50 0～50 0～30 0～30 0～30 0～20 0～50 0～20 0～30。
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
15. compound oil-resin flavouring as claimed in claim 1; ，： 0～50 0～20 0～40 0～30 0～50 0～30 0～20 0～40 0～30 0～30 0～30 0～40 0～30 0～20 0～30 0～15 0～50 0～40 0～30 0～30 0～20 0～10 0～30 0～20 0～30 0～20 0～30 5～50。
Be weight portion, described each component is that percentage by weight is 1～20% oleoresin solution.
16. the preparation method of claim 1 compound oil-resin flavouring comprises the steps:
(1) selecting following spice for use is initial feed, initial feed grinding particle size 10～200 orders
Anise, Chinese prickly ash, fennel seeds, cloves, ginger, Chinese cassia tree, dried orange peel, black pepper or white pepper, coriander seed, dill, Piper longum, kaempferia galamga, fructus amomi, nutmeg, Amomum cardamomum, galangal, fenugreek, tsaoko, Aplotaxis auriculata, in one's early teens, the root of Dahurain angelica, basyleave, purple perilla, Momordica grosvenori, green onion, celery seed, thyme, rosemary,, Radix Glycyrrhizae, cumin, turmeric, Salvia japonica, Jamaica, allspice, Radix Angelicae Sinensis, Fructus Amomi Rotundus, piper cubeba, peppermint, cumin, capsicum, bitter citrus immature flower, wild marjoram, agalloch eaglewood, pawpaw, lemon-grass, Herba Lysimachiae foenumgraeci, Caraway, mustard seed, safron, rose, cattail, Ligusticum wallichii, cortex acanthopanacis;
(2) adopt the method for co_2 supercritical fluid extraction, extract fragrant and pungent oil extract respectively from above-mentioned raw materials, it is high-pressure homogeneous that various oleoresins are added water respectively, makes percentage by weight and be 1～20% various oleoresin solution;
CO
2Supercritical extract temperature: 10 ℃～100 ℃; CO
2Supercritical extract pressure: 7.8MP～100MP; CO
2The supercritical extract time: 5min～240min; Homogenization pressure one-level: 1MP～15MP, secondary; 15MP～100MP; Homogenizing time: 1min～100min;
(3) after various oleoresin solution mix in proportion, again through at least once the high-pressure homogeneous finished product flavouring that is.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112516A CN1086928C (en) | 1999-11-01 | 1999-11-01 | Compound oil-resin flavouring |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112516A CN1086928C (en) | 1999-11-01 | 1999-11-01 | Compound oil-resin flavouring |
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| CN1254520A CN1254520A (en) | 2000-05-31 |
| CN1086928C true CN1086928C (en) | 2002-07-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN99112516A Expired - Fee Related CN1086928C (en) | 1999-11-01 | 1999-11-01 | Compound oil-resin flavouring |
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| CN103445129A (en) * | 2013-08-14 | 2013-12-18 | 贵州省湄潭县永兴徐陈板鸭有限公司 | Spice for stewing ducks |
| CN105707785A (en) * | 2016-02-18 | 2016-06-29 | 王建标 | Crisp radishes capable of enhancing immunity and preparation method thereof |
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| CN109907284A (en) * | 2019-03-20 | 2019-06-21 | 扬州大学 | A kind of oleoresin flavor pack and its preparation method and application |
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| CN1103266A (en) * | 1993-12-03 | 1995-06-07 | 程孝 | Medical food condiment and preparing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445129A (en) * | 2013-08-14 | 2013-12-18 | 贵州省湄潭县永兴徐陈板鸭有限公司 | Spice for stewing ducks |
| CN105707785A (en) * | 2016-02-18 | 2016-06-29 | 王建标 | Crisp radishes capable of enhancing immunity and preparation method thereof |
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| CN1254520A (en) | 2000-05-31 |
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