CN108850984A - A kind of Chinese prickly ash salt production process - Google Patents
A kind of Chinese prickly ash salt production process Download PDFInfo
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- CN108850984A CN108850984A CN201810657886.5A CN201810657886A CN108850984A CN 108850984 A CN108850984 A CN 108850984A CN 201810657886 A CN201810657886 A CN 201810657886A CN 108850984 A CN108850984 A CN 108850984A
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- salt
- prickly ash
- chinese prickly
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- 150000003839 salts Chemical class 0.000 title claims abstract description 123
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241001079064 Zanthoxylum schinifolium Species 0.000 title 1
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 92
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 43
- 239000006002 Pepper Substances 0.000 claims abstract description 43
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 43
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 43
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 33
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 26
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 26
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 26
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 26
- 229960004853 betadex Drugs 0.000 claims abstract description 26
- 238000002386 leaching Methods 0.000 claims abstract description 23
- 238000002288 cocrystallisation Methods 0.000 claims abstract description 22
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 21
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 21
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 21
- 235000019441 ethanol Nutrition 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000003825 pressing Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 241000722363 Piper Species 0.000 claims description 42
- 241000949456 Zanthoxylum Species 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 239000003205 fragrance Substances 0.000 abstract description 14
- 239000002893 slag Substances 0.000 abstract description 12
- 230000002093 peripheral effect Effects 0.000 abstract description 8
- 230000002209 hydrophobic effect Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 7
- 239000003963 antioxidant agent Substances 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 6
- 235000006708 antioxidants Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 230000002000 scavenging effect Effects 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000015228 chicken nuggets Nutrition 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- -1 diazanyl free radical Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- OTEKOJQFKOIXMU-UHFFFAOYSA-N 1,4-bis(trichloromethyl)benzene Chemical compound ClC(Cl)(Cl)C1=CC=C(C(Cl)(Cl)Cl)C=C1 OTEKOJQFKOIXMU-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 241000194032 Enterococcus faecalis Species 0.000 description 1
- 241000892681 Erigenia bulbosa Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940032049 enterococcus faecalis Drugs 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
- 238000005303 weighing Methods 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
Abstract
A kind of Chinese prickly ash salt production process, includes the following steps：1）Chinese prickly ash be crushed into 10-60 mesh, 10-30 times of ethanol solution is added and impregnates 2-5h at 30-80 DEG C, after filters pressing, obtains Chinese prickly ash leaching liquor；2）1-4 times of Chinese prickly ash leaching liquor is added into salt, and it is separately added into the beta-cyclodextrin of salt weight 2-10% and the maltodextrin of 2-10%, boil heating concentration, recycle ethyl alcohol, it heats while stirring, the peripheral speed of anchor agitator blade outer rim is 0.2-1.5m/s, is done until moisture is received, material is fully crystallized, and obtains pepper salt cocrystallization embedded object；3）It crushes, crosses 30 meshes.The present invention can effectively prevent the volatilization and oxidational losses of the hydrophobic combination in Chinese prickly ash, prevent the oxidational losses of the hydrophilic composition in Chinese prickly ash, significant to extend product stability and shelf-life, product has the advantages that fragrance matter release is fast, flavor is fast, tasty fast, and mouthfeel is clean without slag and appearance.
Description
Technical field
The invention belongs to food processing technology fields, are related to pepper salt preparation.
Background technique
Chinese prickly ash has effects that fragrant invigorating the spleen, warming spleen and stomach for dispelling cold, plays the role of removing meat fishy smell, flavouring, fresh adding.Pepper salt
Be common seasoning, not only can directly be used as seasoning dip, may further be used to do spiced salt chicken nugget, fried fish with pepper and salt item, Steamed Twisted Rolls with Salt and Pepper and
The numerous foods such as spiced salt pancake.Traditional pepper salt way is relatively simple, and pepper grain is ground into after mild fire stir-fries together with salt
Powder is up to pepper salt.
The pepper salt that conventional method is processed is there are three main problems, and first, pepper salt its fragrance etc. in storage
Flavor can be gradually reduced with the extension of resting period, and the easy moisture absorption, and second, more cellulose, lignin are contained in pepper salt,
Flavor is slow, tasty slow, influences eating mouth feel and converted products appearance, third, for having Chinese prickly ash when cure foods raw material frying
Slag is fallen into oil, and frying oil is accelerated to black, and is shortened frying oil and is used the time.
Summary of the invention
The purpose of the present invention is in view of the deficiencies of the prior art, propose a kind of Chinese prickly ash salt production process, significantly reservation Chinese prickly ash
The ingredients such as the flavors such as fragrance and antioxidant, extend the shelf life, and for product without slag, flavor is fast, tasty fast, can significantly improve edible
The appearance of mouthfeel and converted products.
The present invention is achieved by the following technical solutions.
A kind of Chinese prickly ash salt production process of the present invention, includes the following steps.
（1）The preparation of Chinese prickly ash leaching liquor：Chinese prickly ash is smashed it through into 10-60 mesh, the second of 10-30 times of zanthoxylum powder weight is added
Alcoholic solution impregnates 2-5h at 30-80 DEG C, after filters pressing, obtains Chinese prickly ash leaching liquor.
（2）The preparation of pepper salt cocrystallization embedded object：The Chinese prickly ash leaching liquor of 1-4 times of salt weight is added into salt, and
It is separately added into the beta-cyclodextrin of salt weight 2-10% and the maltodextrin of 2-10%, boils heating concentration, recycles ethyl alcohol, side heating
Side stirring, the peripheral speed of anchor agitator blade outer rim are 0.2-1.5m/s, are done until moisture is received, material is fully crystallized, and is obtained
To pepper salt cocrystallization embedded object.
（3）The packaging of pepper salt：Pepper salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and pepper salt finished product is made.
Step of the present invention（1）In Chinese prickly ash is preferably smashed it through into 30 meshes.
Step of the present invention（1）In be preferably added to 20 times of zanthoxylum powder weight of ethanol solution and impregnate 3 h at 50 DEG C.
Step of the present invention（1）Middle preferred alcohol solution is 50%（v/v）Ethanol water.
Step of the present invention（2）In 2 times of salt weight of Chinese prickly ash leaching liquor is added preferably into salt.
Step of the present invention（2）In be preferably separately added into the beta-cyclodextrin of salt weight 5% and 5% maltodextrin.
Step of the present invention（2）In the peripheral speed of preferably blade outer rim be 0.6m/s.
For more cellulose, lignin is contained in traditional Chinese prickly ash product salt, influences eating mouth feel, flavor speed, fries
Oil uses the problem of time and converted products appearance, and the present invention removes bits by the way that the effective component in Chinese prickly ash to be leached out
Afterwards, then with salt hybrid process at pepper salt instant, without slag.
The present invention Chinese prickly ash is crushed after with 50%（v/v）Ethanol water impregnate, can be molten and water-soluble by the alcohol in Chinese prickly ash
Fragrance matter, antibacterial and antioxidant content be sufficiently leached out, extraction is not when effectively preventing using merely ethyl alcohol or water to extract
Sufficiently, the larger problem of loss of effective components in Chinese prickly ash.
By adding beta-cyclodextrin into Chinese prickly ash leaching liquor, the hydrophobic combination in Chinese prickly ash can be made to include and arrive beta-cyclodextrin
In cavity, maltodextrin, which is added, can sufficiently embed the beta-cyclodextrin containing the hydrophobic combination in Chinese prickly ash, make beta-cyclodextrin cavity
It is closed at both ends, it is effectively prevent the volatilization and oxidational losses of the hydrophobic combination in Chinese prickly ash, to significantly extend the stability of product
And the shelf-life.
Traditional Chinese prickly ash product salt is only that salt and Chinese prickly ash are simply mixed, completely separate from each other, in smashed Chinese prickly ash
The effective components such as fragrance matter are volatile or aoxidize, and the easy moisture absorption, should not store for a long time.Chinese prickly ash leaching liquor is added to by the present invention
In salt, heating concentration is boiled, in salt crystallization, the hydrophilic composition in Chinese prickly ash leaching liquor can enter salt crystals, with food
Salt cocrystallization.Maltodextrin, which is added, can sufficiently embed the salt cocrystallization object containing hydrophilic composition in Chinese prickly ash, effective isolating oxygen
Gas and illumination prevent the oxidational losses of the hydrophilic composition in Chinese prickly ash, to significantly extend stability and the shelf-life of product.
The present invention heats while stirring in heating crystalline, and the crystal of gained salt and beta-cyclodextrin is smaller, and with stirring
The crystal of the increase of speed, salt and beta-cyclodextrin can become very tiny, and the specific surface area of the salt of Unit Weight sharply increases
Add, the amount of hydrophilic composition also dramatically increases in Chinese prickly ash leaching liquor entrained by cocrystallization.
To compare different processing methods to the preservation effect of flavor in Chinese prickly ash and antioxidant content, in optimization item of the invention
Under part, Chinese prickly ash is smashed it through into 30 meshes, the 50% of 20 times of zanthoxylum powder weight is added（v/v）Ethanol water soaked at 50 DEG C
Bubble 3h obtains Chinese prickly ash leaching liquor after filters pressing, the Chinese prickly ash leaching liquor of 2 times of its weight is added into salt, and be separately added into salt
The beta-cyclodextrin of weight 5% and 5% maltodextrin, boil heating concentration, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.6m/s, until material is fully crystallized, pepper salt cocrystallization embedded object is crushed, after crossing 30 meshes, weighing,
Pepper salt finished product is made in bottling（Labeled as Chinese prickly ash liquid+salt+beta-cyclodextrin+maltodextrin）；Under equal conditions, it makes respectively
The standby pepper salt finished product that maltodextrin is not added（Labeled as Chinese prickly ash liquid+salt+beta-cyclodextrin）, be not added the pepper salt of beta-cyclodextrin at
Product（Labeled as Chinese prickly ash liquid+salt+maltodextrin）, the pepper salt finished product of salt is not added（Labeled as Chinese prickly ash liquid+beta-cyclodextrin+wheat
Bud dextrin）, the pepper salt finished product of beta-cyclodextrin and maltodextrin is not added（Labeled as Chinese prickly ash liquid+salt）, salt and malt is not added
The pepper salt finished product of dextrin（Labeled as Chinese prickly ash liquid+beta-cyclodextrin）, the pepper salt finished product of salt and beta-cyclodextrin is not added（It is labeled as
Chinese prickly ash liquid+maltodextrin）, and the pepper salt finished product traditionally prepared（Labeled as zanthoxylum powder+salt）.All samples are deposited
After putting 12 months, their scavenging hydroxyls (OH) and hexichol are measured respectively for the energy of bitter taste diazanyl free radical (DPPH)
Power, the results are shown in attached figure 1 and 2.
It can be seen that from attached Fig. 1 and 2 and OH removed after 12 months using pepper salt products storage made from the method for the present invention
With the ability highest of DPPH, traditional product removes the ability of the two not as good as its one third, shows that the present invention can be saved effectively
Flavor and antioxidant content in Chinese prickly ash.The Scavenging activity of maltodextrin group is not added than adding maltodextrin group low, shows wheat
Bud dextrin can not only sufficiently embed beta-cyclodextrin, keep beta-cyclodextrin cavity closed at both ends, moreover it is possible to embed Chinese prickly ash salt cocrystallization object；
The Scavenging activity of salt group is not added than adding the low of salt group, shows that salt can be with water-soluble flavor in Chinese prickly ash and anti-oxidant
Ingredient forms cocrystallization object, to significantly extend stability and the shelf-life of product.
The present invention has the following advantages that compared with prior art.
The present invention Chinese prickly ash is crushed after with 50%（v/v）Ethanol water impregnate, the alcohol in Chinese prickly ash is molten and water-soluble
Fragrance matter, antibacterial and antioxidant content are sufficiently leached out, after removing bits, with salt cocrystallization at flower instant, without slag
The spiced salt.Product is either used as seasoning dip, or marinated for raw material, all has that fragrance matter release is fast, flavor is fast, tasty
Fast advantage, and mouthfeel is clean without slag and institute's converted products appearance.Zanthoxylum slag is not had when fried to fall into oil, avoids frying oil
Black, extends frying oil and use the time.
The present invention makes beta-cyclodextrin by the hydrophobic combination in beta-cyclodextrin inclusion compound Chinese prickly ash, and by maltodextrin embedding
Cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in Chinese prickly ash.Meanwhile the hydrophily in Chinese prickly ash at
Point with salt cocrystallization, sufficiently embedded into salt crystals, and by maltodextrin, effective starvation and illumination prevent Chinese prickly ash
In hydrophilic composition oxidational losses.It is compared with the traditional method, present invention pepper salt produced can significantly extend product
Stability and shelf-life.
Detailed description of the invention
Fig. 1 is capable of trying hard to for different sample scavenging hydroxyls (OH).
Fig. 2 is that different samples removing hexichol can try hard to for bitter taste diazanyl free radical (DPPH).
Specific embodiment
The present invention is further described by following embodiment.
Embodiment 1.
Chinese prickly ash is smashed it through into 30 meshes, the 50% of 20 times of zanthoxylum powder weight is added（v/v）Ethanol water at 50 DEG C
It impregnates 3h and obtains Chinese prickly ash leaching liquor after filters pressing, the Chinese prickly ash leaching liquor of 2 times of its weight is added into salt, and be separately added into food
The beta-cyclodextrin of salt weight 5% and 5% maltodextrin, boiled through high steam, heating concentration, recycle ethyl alcohol, while heating while stir
It mixes, the peripheral speed of anchor agitator blade outer rim is 0.6m/s, is done until moisture is received, material is fully crystallized, and obtains pepper salt
Cocrystallization embedded object is crushed pepper salt cocrystallization embedded object, after crossing 30 meshes, is weighed, and pepper salt finished product is made in bottling.
Obtained Chinese prickly ash product salt has the advantages that fragrance matter release is fast and flavor is fast when being used as seasoning dip,
And mouthfeel is without slag.When Chinese prickly ash product salt is pickled for julienned pork, have the advantages that fragrance matter release is fastly and tasty fast, and salt down
Julienned pork appearance cleaning after system does not have zanthoxylum slag without Chinese prickly ash debris, when fried and falls into oil, avoids frying oil nigrescence, extends
Frying oil uses time.After obtained Chinese prickly ash product salt is stored 12 months in bottle, scavenging hydroxyl (OH) and two
Benzene is all remarkably higher than traditional Chinese prickly ash product salt for the ability of bitter taste diazanyl free radical (DPPH), inhibits spoilage organisms excrement in food
Enterococcus（Enterococcus faecalis）CGMCC1.2135 and Bacillus cercus（Bacillus cereus）
The ability of CGMCC1.260 is also significantly stronger than traditional Chinese prickly ash product salt, shows that present invention pepper salt produced can significantly extend production
The stability of product and shelf-life.
Embodiment 2.
Deseeding pericarpium zanthoxyli bungeani is smashed it through into 60 meshes, the 50% of 25 times of zanthoxylum powder weight is added（v/v）Ethanol water exist
2h is impregnated at 60 DEG C, after filters pressing, obtains Chinese prickly ash leaching liquor, the Chinese prickly ash leaching liquor of 2.5 times of its weight is added into salt, and add
Enter the beta-cyclodextrin of salt weight 5% and the maltodextrin of salt weight 5%, boiled through high steam, second is recycled in heating concentration
Alcohol heats while stirring, and the peripheral speed of anchor agitator blade outer rim is 0.7m/s, does until moisture is received, material is tied completely
Crystalline substance obtains pepper salt cocrystallization embedded object, pepper salt cocrystallization embedded object is crushed, and after crossing 30 meshes, weighs, packs, system
Obtain pepper salt finished product.
Obtained Chinese prickly ash product salt has the advantages that fragrance matter release is fast and flavor is fast when being used as seasoning dip,
And mouthfeel is without slag.When Chinese prickly ash product salt is pickled for chicken block, have and remove flavor and enhancing flavor, fragrance matter release is fastly and tasty fast
Advantage, and it is marinated after the cleaning of chicken nugget appearance without Chinese prickly ash debris, it is elongated that chicken nugget frying with oil reuses the time, effectively reduces
Replace the number of fresh oil.
Embodiment 3.
Deseeding pericarpium zanthoxyli bungeani is smashed it through into 30 meshes, the 50% of 20 times of zanthoxylum powder weight is added（v/v）Ethanol water exist
2h is impregnated at 65 DEG C, after filters pressing, obtains Chinese prickly ash leaching liquor, the Chinese prickly ash leaching liquor of 3 times of its weight is added into salt, and is added
The beta-cyclodextrin of salt weight 5%, 5% maltodextrin and 5% monosodium glutamate, boiled through high steam, heating concentration, recycle ethyl alcohol,
It heating while stirring, the peripheral speed of anchor agitator blade outer rim is 0.7m/s, is done until moisture is received, and material is fully crystallized,
Pepper salt cocrystallization embedded object is obtained, pepper salt cocrystallization embedded object is crushed, after crossing 30 meshes, is weighed, flower is made in bottling
Spiced salt finished product.
Obtained Chinese prickly ash product salt has the characteristics that fragrant fiber crops are salty fresh, when being used as seasoning dip, releases with fragrance matter
Fast and fast flavor advantage is put, and mouthfeel is without slag.When Chinese prickly ash product salt is marinated for beef item, has and remove flavor and enhancing flavor, fragrance
Substance release fastly and tasty fast advantage, and it is marinated after the cleaning of beef appearance without Chinese prickly ash debris, frying is reused with oil
Time is elongated, effectively reduces the number of replacement fresh oil.
Embodiment 4.
Chinese prickly ash is smashed it through into 20 meshes, the 50% of 10 times of zanthoxylum powder weight is added（v/v）Ethanol water at 70 DEG C
It impregnates 2h and adds the 50% of 10 times of zanthoxylum powder weight into zanthoxylum slag after filters pressing（v/v）Ethanol water at 70 DEG C
2 h are impregnated, after filters pressing, merge the Chinese prickly ash leaching liquor extracted twice, after extracting twice, the effective component in Chinese prickly ash is mentioned
It takes more sufficiently, the Chinese prickly ash leaching liquor of 4 times of its weight is added into salt, and the beta-cyclodextrin and salt of salt weight 5% is added
The maltodextrin of weight 7.5%, boils through high steam, and heating concentration recycles ethyl alcohol, heats while stirring, anchor agitator paddle
The peripheral speed of leaf outer rim is 0.8 m/s, is done until moisture is received, and material is fully crystallized, and obtains pepper salt cocrystallization embedded object, will
Pepper salt cocrystallization embedded object is crushed, and after crossing 30 meshes, is weighed, and pepper salt finished product is made in pack.
Obtained pepper salt has the characteristics that the fragrant numb taste of product is strong, is more suitable for the marinated of the meat products such as fish, sheep.When
When Chinese prickly ash product salt is marinated for flesh of fish block, has and significantly go flavor and enhancing flavor effect, fragrance matter release fastly and tasty fast advantage,
And the flesh of fish block appearance cleaning after pickling, without Chinese prickly ash debris, frying is elongated with the oil reuse time, effectively reduces and more renews
The number of oil.
Claims (7)
1. a kind of Chinese prickly ash salt production process, it is characterized in that including the following steps：
（1）Chinese prickly ash is smashed it through into 10-60 mesh, the ethanol solution that 10-30 times of zanthoxylum powder weight is added impregnates at 30-80 DEG C
2-5h obtains Chinese prickly ash leaching liquor after filters pressing；
（2）The Chinese prickly ash leaching liquor of 1-4 times of salt weight is added into salt, and is separately added into β-ring paste of salt weight 2-10%
The maltodextrin of essence and 2-10% boils heating concentration, recycles ethyl alcohol, heat while stirring, the circle of anchor agitator blade outer rim
Circular velocity is 0.2-1.5m/s, is done until moisture is received, material is fully crystallized, and obtains pepper salt cocrystallization embedded object；
（3）Pepper salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and pepper salt finished product is made.
2. a kind of Chinese prickly ash salt production process according to claim 1, it is characterized in that step（1）It is middle that Chinese prickly ash is smashed it through 30
Mesh.
3. a kind of Chinese prickly ash salt production process according to claim 1, it is characterized in that step（1）Middle addition zanthoxylum powder weight 20
Ethanol solution again impregnates 3 h at 50 DEG C.
4. a kind of Chinese prickly ash salt production process according to claim 1, it is characterized in that step（1）Middle ethanol solution is 50%（v/
v）Ethanol water.
5. a kind of Chinese prickly ash salt production process according to claim 1, it is characterized in that step（2）It is middle that salt is added into salt
2 times of weight of Chinese prickly ash leaching liquor.
6. a kind of Chinese prickly ash salt production process according to claim 1, it is characterized in that step（2）In be separately added into salt weight
5% beta-cyclodextrin and 5% maltodextrin.
7. a kind of Chinese prickly ash salt production process according to claim 1, it is characterized in that step（2）The circumference speed of middle blade outer rim
Degree is 0.6m/s.
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| CN110236166A (en) * | 2019-07-17 | 2019-09-17 | 四川省雅士科技有限公司 | A kind of novel spiced salt and preparation method thereof |
| CN113080425A (en) * | 2021-04-25 | 2021-07-09 | 四川丰泰食品科技有限公司 | Preparation method of pepper-flavor slow-release salt |
| CN113974117A (en) * | 2021-10-26 | 2022-01-28 | 四川大学 | Chinese prickly ash salt microcapsule compound seasoning and preparation method thereof |
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