CN108850991A - A kind of no slag spices powder, preparation method thereof - Google Patents
A kind of no slag spices powder, preparation method thereof Download PDFInfo
- Publication number
- CN108850991A CN108850991A CN201810657939.3A CN201810657939A CN108850991A CN 108850991 A CN108850991 A CN 108850991A CN 201810657939 A CN201810657939 A CN 201810657939A CN 108850991 A CN108850991 A CN 108850991A
- Authority
- CN
- China
- Prior art keywords
- spices
- slag
- salt
- powder
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013599 spices Nutrition 0.000 title claims abstract description 94
- 239000000843 powder Substances 0.000 title claims abstract description 67
- 239000002893 slag Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 65
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 24
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 24
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 24
- 238000002386 leaching Methods 0.000 claims abstract description 22
- 238000002288 cocrystallisation Methods 0.000 claims abstract description 21
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 20
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 20
- 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 20
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 20
- 229960004853 betadex Drugs 0.000 claims abstract description 20
- 235000019441 ethanol Nutrition 0.000 claims abstract description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 14
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 14
- 240000007232 Illicium verum Species 0.000 claims abstract description 14
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 14
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000003825 pressing Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 9
- 230000002093 peripheral effect Effects 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 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
- 230000002209 hydrophobic effect Effects 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 description 8
- 241000212314 Foeniculum Species 0.000 description 7
- 239000003963 antioxidant agent Substances 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 230000002000 scavenging effect Effects 0.000 description 5
- 235000015228 chicken nuggets Nutrition 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
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 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 3
- 235000015278 beef 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
- 239000000126 substance Substances 0.000 description 3
- 241000194032 Enterococcus faecalis Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229940032049 enterococcus faecalis Drugs 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000037351 starvation Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013527 bean curd 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
- 238000005516 engineering process Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 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
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 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
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
A kind of no slag spices powder, preparation method thereof, includes the following steps：1）Illiciumverum, cassia bark, Chinese prickly ash, fennel seeds and the mixing of cloves five spices be crushed into 10-60 mesh, 10-30 times of weight of ethanol solution is added and impregnates 2-5h at 30-80 DEG C, filters pressing obtains five spices leaching liquor；2）1-6 times of five spices leaching liquor is added into salt, and the beta-cyclodextrin of 2-10% and the maltodextrin of 5-15% is added, heating concentration recycles ethyl alcohol, heats while stirring, until moisture receipts are dry, material is fully crystallized, and obtains five spices 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 five spices, prevent the oxidational losses of the hydrophilic composition in five spices, the significant stability for extending product and shelf-life.Product has the advantages that pungent fragrance 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 no slag five-spice powder preparation.
Background technique
Five-spice powder is common seasoning, has the function of flavouring, raw meat of dispelling, fresh adding, improve a poor appetite, warming spleen and stomach for dispelling cold the effect of.
It not only can directly be used as seasoning dip, may further be used to cook spicy beef, spiced chicken nugget, spiced dried beancurd, spiced peanut and powder steaming
The numerous foods such as meat.Traditional five-spice powder way is relatively simple, and a variety of spices such as illiciumverum, cassia bark, Chinese prickly ash are ground into together
Powder.
The five-spice powder that conventional method is processed is there are three main problems, and first, five-spice powder 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 five-spice powder,
Flavor is slow, tasty slow, influences eating mouth feel and converted products appearance, third, for having spices when cure foods raw material frying
Granulated 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
It is significant to retain spices the purpose of the present invention is in view of the deficiencies of the prior art, proposing a kind of spiced powder, preparation method thereof
The ingredients such as the flavors such as fragrance and antioxidant, extend the shelf life in powder, and for product without slag, flavor is fast, tasty fast, can significantly improve
The appearance of eating mouth feel and converted products.
The present invention is achieved by the following technical solutions.
A kind of no slag spices powder, preparation method thereof of the present invention, includes the following steps.
（1）The preparation of five spices leaching liquor：It is 20-30% illiciumverum, 20-30% cassia bark, 15-25% Chinese prickly ash, 15- by weight ratio
The mixing five spices of 25% fennel seeds and 5-10% cloves smash it through 10-60 mesh, and the second of spiced 10-30 times of weight of feed powder is added
Alcoholic solution impregnates 2-5h at 30-80 DEG C, after filters pressing, obtains five spices leaching liquor.
（2）The preparation of five spices salt cocrystallization embedded object：The five spices extraction of 1-6 times of salt weight is added into salt
Liquid, and it is separately added into the beta-cyclodextrin of salt weight 2-10% and the maltodextrin of 5-15%, heating concentration is boiled, ethyl alcohol is recycled,
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 tied completely
Crystalline substance obtains five spices salt cocrystallization embedded object.
（3）Packaging without slag five-spice powder：Five spices salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and is made without slag spices
Powder finished product.
Step of the present invention（1）Middle preferred weight ratio is 25% illiciumverum, 25% cassia bark, 21% Chinese prickly ash, 21% fennel seeds and 8% cloves
Mixing five spices.
Step of the present invention（1）In preferably will mixing five spices smash it through 30 meshes.
Step of the present invention（1）In be preferably added to the ethanol solution of 20 times of spiced feed powder weight 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 4 times of salt weight of five spices 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 7.5% maltodextrin.
Step of the present invention（2）In the peripheral speed of preferably blade outer rim be 0.8m/s.
For more cellulose, lignin is contained in traditional five-spice powder product, influences eating mouth feel, flavor speed and add
The problem of chemical product appearance, the present invention are removed by the way that the effective component in the five spices such as illiciumverum, cassia bark, Chinese prickly ash to be leached out
After bits, then with salt hybrid process at five-spice powder instant, without slag.
The present invention five spices such as illiciumverum, cassia bark, Chinese prickly ash are crushed after with 50%（v/v）Ethanol water impregnate, can be by five
The molten and water-soluble fragrance matter of alcohol in fragrance, antibacterial and antioxidant content are sufficiently leached out, and effectively prevent using merely
Ethyl alcohol or water extract insufficient, the larger problem of loss of effective components in five spices when extracting.
By adding beta-cyclodextrin into five spices leaching liquor, the hydrophobic combination in five spices can be made to include to β-ring paste
In the cavity of essence, maltodextrin, which is added, can sufficiently embed the beta-cyclodextrin containing the hydrophobic combination in five spices, make β-ring paste
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in five spices, to significantly extend product
Stability and the shelf-life.
Traditional five-spice powder product is only that the spices such as illiciumverum, cassia bark, Chinese prickly ash are pulverized together to be simply mixed, and is crushed
The effective components such as the fragrance matter in five-spice powder afterwards are volatile or aoxidize, and the easy moisture absorption, should not store for a long time.The present invention is by five
Fragrance leaching liquor is added in salt, boils heating concentration, the hydrophilic composition meeting in salt crystallization, in five spices leaching liquor
Into salt crystals, with salt cocrystallization.Maltodextrin, which is added, can sufficiently embed the salt containing hydrophilic composition in five spices
Cocrystallization object, effective starvation and illumination, prevent the oxidational losses of the hydrophilic composition in five spices, produce to significantly extend
The stability of product and shelf-life.
The present invention heats while stirring in heating crystalline, so that the crystal of 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 five spices leaching liquor entrained by cocrystallization.
To compare different processing methods to the preservation effect of flavor in five spices and antioxidant content, in optimization of the invention
Under the conditions of, five spices are smashed it through into 30 meshes, the 50% of 20 times of five spices weight is added（v/v）Ethanol water at 50 DEG C
Lower immersion 3h obtains five spices leaching liquor after filters pressing, the five spices leaching liquor of 4 times of its weight is added into salt, and respectively
The beta-cyclodextrin of salt weight 5% and 7.5% maltodextrin is added, boils heating concentration, heats while stirring, anchor agitator
The peripheral speed of blade outer rim is that 0.8m/s is crushed five spices salt cocrystallization embedded object until material is fully crystallized, and crosses 30
It after mesh, weighs, bottling is made without slag five-spice powder finished product（Labeled as spiced feed liquid+salt+beta-cyclodextrin+maltodextrin）；?
Under equal conditions, the five-spice powder finished product that maltodextrin is not added is prepared respectively（Labeled as spiced feed liquid+salt+beta-cyclodextrin）, no
Add the five-spice powder finished product of beta-cyclodextrin（Labeled as spiced feed liquid+salt+maltodextrin）, the five-spice powder finished product of salt is not added（Mark
It is denoted as spiced feed liquid+beta-cyclodextrin+maltodextrin）, the five-spice powder finished product of beta-cyclodextrin and maltodextrin is not added（Labeled as spices
Feed liquid+salt）, the five-spice powder finished product of salt and maltodextrin is not added（Labeled as spiced feed liquid+beta-cyclodextrin）, be not added salt and
The five-spice powder finished product of beta-cyclodextrin（Labeled as spiced feed liquid+maltodextrin）, and the five-spice powder finished product traditionally prepared
（Labeled as five-spice powder）.After all samples are stored 12 months, their scavenging hydroxyls (OH) are measured respectively and hexichol generation is bitter
The ability of taste diazanyl free radical (DPPH), 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 five-spice powder 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 five spices.The Scavenging activity of maltodextrin group is not added than adding maltodextrin group low, shows
Maltodextrin can not only sufficiently embed beta-cyclodextrin, keep beta-cyclodextrin cavity closed at both ends, moreover it is possible to embed five spices salt and tie altogether
Brilliant object；The Scavenging activity of salt group is not added than adding the low of salt group, shows that salt can be with the water-soluble flavor in five spices
Cocrystallization object is formed with antioxidant content, 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 illiciumverum, cassia bark, Chinese prickly ash, fennel seeds and the mixing of cloves five spices are crushed after with 50%（v/v）Ethyl alcohol
The molten and water-soluble fragrance matter of alcohol in five spices, antibacterial and antioxidant content are sufficiently leached out, go by aqueous solution soaking
After bits, with salt cocrystallization at five-spice powder instant, without slag.Product is either used as seasoning dip, or is used for raw material
It is marinated, all have that spiced substance release is fast, flavor is fast, tasty fast advantage, and mouthfeel is clean without slag and institute's converted products appearance
Only.Five-spice powder slag is not had when fried to fall into oil, avoids frying oil nigrescence, frying oil is extended and uses the time.
The present invention pastes β-ring by the hydrophobic combination in beta-cyclodextrin inclusion compound five spices, and by maltodextrin embedding
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in five spices.Meanwhile the parent in five spices
Water composition and salt cocrystallization, sufficiently embed, effective starvation and illumination into salt crystals, and by maltodextrin, prevent
The only oxidational losses of the hydrophilic composition in five spices.It is compared with the traditional method, the present invention no slag five-spice powder produced can be shown
Write the stability for extending product 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.
After the mixing five spices that weight ratio is 25% illiciumverum, 25% cassia bark, 21% Chinese prickly ash, 21% fennel seeds and 8% cloves are crushed
30 meshes are crossed, the 50% of spiced 20 times of weight of feed powder is added（v/v）Ethanol water impregnate 3h at 50 DEG C, after filters pressing, obtain
To five spices leaching liquor, the five spices leaching liquor of 4 times of its weight is added into salt, and is separately added into β-ring of salt weight 5%
Dextrin and 7.5% maltodextrin, boiled through high steam, heating concentration, recycle ethyl alcohol, heat while stirring, anchor agitator
The peripheral speed of blade outer rim is 0.8m/s, is done until moisture is received, and material is fully crystallized, and obtains the embedding of five spices salt cocrystallization
Object is crushed five spices salt cocrystallization embedded object, after crossing 30 meshes, is weighed, and bottling is made without slag five-spice powder finished product.
It is obtained without slag five-spice powder product when being used as seasoning dip, fastly and flavor fastly excellent with spiced release
Point, and mouthfeel is without slag.When five-spice powder product is pickled for beef, have the advantages that spiced release is fastly and tasty fast, and salt down
Beef appearance cleaning after system does not have five spices slag without five spices debris, when fried and falls into oil, avoids frying oil nigrescence, prolongs
It has grown frying oil and has used the time.It is obtained stored 12 months in bottle without slag five-spice powder product after, scavenging hydroxyl (
OH) and hexichol for the ability of bitter taste diazanyl free radical (DPPH) is all remarkably higher than traditional five-spice powder product, inhibits in food
Spoilage organisms enterococcus faecalis（Enterococcus faecalis）CGMCC1.2135 and Bacillus cercus（Bacillus cereus）The ability of CGMCC1.260 is also significantly stronger than traditional five-spice powder product, shows the present invention no slag five-spice powder produced
Stability and the shelf-life of product can significantly be extended.
Embodiment 2.
After the mixing five spices that weight ratio is 28% illiciumverum, 25% cassia bark, 22% Chinese prickly ash, 20% fennel seeds and 5% cloves are crushed
30 meshes are crossed, the 50% of spiced 20 times of weight of feed powder is added（v/v）Ethanol water impregnate 2h at 65 DEG C, after filters pressing, obtain
To five spices leaching liquor, the five spices leaching liquor of 3 times of its weight is added into salt, and β-ring paste of salt weight 5% is added
Essence, 5% maltodextrin and 5% monosodium glutamate, boil through high steam, and heating concentration recycles ethyl alcohol, heats while stirring, anchor formula
The peripheral speed of propeller-blade outer rim is 0.8m/s, is done until moisture is received, material is fully crystallized, and obtains five spices salt cocrystallization
Embedded object is crushed five spices salt cocrystallization embedded object, after crossing 30 meshes, is weighed, and bottling is made without slag five-spice powder finished product.
Obtained has the characteristics that pungent perfume is salty fresh without slag five-spice powder product, when being used as seasoning dip, has pungent fragrance
The advantage that release is fast and flavor is fast, and mouthfeel is without slag.When no slag five-spice powder product is pickled for chicken, has and removes flavor and enhancing flavor,
The release of pungent fragrance fastly and tasty fast advantage, and it is marinated after the cleaning of chicken appearance without five spices debris, frying oil repetition makes
It is elongated with the time, effectively reduce the number of replacement fresh oil.
Embodiment 3.
After the mixing five spices that weight ratio is 27% illiciumverum, 23% cassia bark, 22% Chinese prickly ash, 20% fennel seeds and 8% cloves are crushed
60 meshes are crossed, the 50% of spiced 25 times of weight of feed powder is added（v/v）Ethanol water impregnate 2h at 60 DEG C, after filters pressing, obtain
To five spices leaching liquor, the five spices leaching liquor of 2.5 times of its weight is added into salt, and β-ring paste of salt weight 5% is added
The maltodextrin of essence and salt weight 5%, boils through high steam, and heating concentration recycles ethyl alcohol, heats while stirring, anchor formula is stirred
The peripheral speed for mixing device blade outer rim is 0.7m/s, is done until moisture is received, material is fully crystallized, and obtains five spices salt cocrystallization packet
Object is buried, five spices salt cocrystallization embedded object is crushed, after crossing 30 meshes, is weighed, pack is made without slag five-spice powder finished product.
It is obtained without slag five-spice powder product when being used as seasoning dip, fastly and flavor fastly excellent with the release of pungent fragrance
Point, and mouthfeel is without slag.When no slag five-spice powder product is pickled for chicken nugget, have and remove flavor and enhancing flavor, pungent fragrance release is fastly and tasty
Fast advantage, and it is marinated after the cleaning of chicken nugget appearance without five spices debris, it is elongated that chicken nugget frying with oil reuses the time, effectively
Reduce the number of replacement fresh oil.
Embodiment 4.
After the mixing five spices that weight ratio is 25% illiciumverum, 25% cassia bark, 21% Chinese prickly ash, 21% fennel seeds and 8% cloves are crushed
20 meshes are crossed, the 50% of spiced 10 times of weight of feed powder is added（v/v）Ethanol water impregnate 2h at 70 DEG C, after filters pressing, to
The 50% of 10 times of spiced feed powder weight is added in spiced material residue（v/v）Ethanol water 2 h are impregnated at 70 DEG C, through filters pressing
Afterwards, merge the five spices leaching liquor extracted twice, after extracting twice, the effective component extraction in five spices is more filled
Point, the five spices leaching liquor of 2 times of its weight is added into salt, and the beta-cyclodextrin and salt weight 5% of salt weight 5% is added
Maltodextrin, boiled through high steam, heating concentration, recycle ethyl alcohol, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.6 m/s, is done until moisture is received, material is fully crystallized, and five spices salt cocrystallization embedded object is obtained, by five spices
Salt cocrystallization embedded object is crushed, and after crossing 30 meshes, is weighed, and pack is made without slag five-spice powder finished product.
Obtained is prominent with pungent fragrance without slag five-spice powder product, is suitable for the marinated of the meat products such as fish, sheep.When no slag
When five-spice powder product is pickled for mutton, has and significantly go flavor and enhancing flavor effect, pungent fragrance discharges fast and tasty fast advantage, and salts down
Without five spices debris, frying is elongated with the oil reuse time for mutton appearance cleaning after system, effectively reduces replacement fresh oil
Number.
Claims (8)
1. a kind of no slag spices powder, preparation method thereof, it is characterized in that including the following steps：
（1）It is the mixed of 20-30% illiciumverum, 20-30% cassia bark, 15-25% Chinese prickly ash, 15-25% fennel seeds and 5-10% cloves by weight ratio
It closes five spices and smashes it through 10-60 mesh, the ethanol solution that spiced 10-30 times of weight of feed powder is added impregnates 2- at 30-80 DEG C
5h obtains five spices leaching liquor after filters pressing；
（2）The five spices leaching liquor of 1-6 times of salt weight is added into salt, and is separately added into β-ring of salt weight 2-10%
The maltodextrin of dextrin and 5-15% boils heating concentration, recycles ethyl alcohol, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.2-1.5m/s, is done until moisture is received, material is fully crystallized, and obtains five spices salt cocrystallization embedded object；
（3）Five spices salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and is made without slag five-spice powder finished product.
2. a kind of no slag spices powder, preparation method thereof according to claim 1, it is characterized in that step（1）Middle weight ratio is 25%
Illiciumverum, 25% cassia bark, 21% Chinese prickly ash, 21% fennel seeds and 8% cloves mixing five spices.
3. a kind of no slag spices powder, preparation method thereof according to claim 1, it is characterized in that step（1）In will mix five spices
Smash it through 30 meshes.
4. a kind of no slag spices powder, preparation method thereof according to claim 1, it is characterized in that step（1）The spiced feed powder of middle addition
The ethanol solution that 20 times of weight impregnates 3 h at 50 DEG C.
5. a kind of no slag spices powder, preparation method thereof according to claim 1, it is characterized in that step（1）Middle ethanol solution is
50%（v/v）Ethanol water.
6. a kind of no slag spices powder, preparation method thereof according to claim 1, it is characterized in that step（2）It is middle to be added into salt
4 times of salt weight of five spices leaching liquor.
7. a kind of no slag spices powder, preparation method thereof according to claim 1, it is characterized in that step（2）In be separately added into salt
The beta-cyclodextrin of weight 5% and 7.5% maltodextrin.
8. a kind of no slag spices powder, preparation method thereof according to claim 1, it is characterized in that step（2）The circle of middle blade outer rim
Circular velocity is 0.8m/s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810657939.3A CN108850991A (en) | 2018-06-25 | 2018-06-25 | A kind of no slag spices powder, preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810657939.3A CN108850991A (en) | 2018-06-25 | 2018-06-25 | A kind of no slag spices powder, preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850991A true CN108850991A (en) | 2018-11-23 |
Family
ID=64294544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810657939.3A Pending CN108850991A (en) | 2018-06-25 | 2018-06-25 | A kind of no slag spices powder, preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850991A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250446A (en) * | 2019-07-24 | 2019-09-20 | 河南牧业经济学院 | A method of reducing sauce Nitrite Content of meat products determined |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005080543A (en) * | 2003-09-08 | 2005-03-31 | Ishikawa Pref Gov | Method for producing cyclodextrin clathrate material comprising fat-soluble ginger component |
| CN106798299A (en) * | 2016-11-09 | 2017-06-06 | 中原工学院 | A kind of new turmeric salt and preparation method thereof |
| CN107847519A (en) * | 2015-07-29 | 2018-03-27 | 雀巢产品技术援助有限公司 | The sodium chloride of quick dissolving cocrystallization form |
| CN108030053A (en) * | 2017-12-21 | 2018-05-15 | 洛阳味之泉调味技术有限公司 | A kind of preparation method of instant spice powder |
-
2018
- 2018-06-25 CN CN201810657939.3A patent/CN108850991A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005080543A (en) * | 2003-09-08 | 2005-03-31 | Ishikawa Pref Gov | Method for producing cyclodextrin clathrate material comprising fat-soluble ginger component |
| CN107847519A (en) * | 2015-07-29 | 2018-03-27 | 雀巢产品技术援助有限公司 | The sodium chloride of quick dissolving cocrystallization form |
| CN106798299A (en) * | 2016-11-09 | 2017-06-06 | 中原工学院 | A kind of new turmeric salt and preparation method thereof |
| CN108030053A (en) * | 2017-12-21 | 2018-05-15 | 洛阳味之泉调味技术有限公司 | A kind of preparation method of instant spice powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250446A (en) * | 2019-07-24 | 2019-09-20 | 河南牧业经济学院 | A method of reducing sauce Nitrite Content of meat products determined |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101826344B1 (en) | Sauce comprising eel extract and manufacturing method of seasoned eel using it | |
| CN106072419A (en) | A kind of Fructus Litseae pungentis local flavor is combined meaty flavoring and preparation method thereof | |
| CN108850984A (en) | A kind of Chinese prickly ash salt production process | |
| CN106720457B (en) | Winter yin-work flavor oil, winter yin-work flavor sausage and preparation method thereof | |
| CN106509824A (en) | Fragrant fresh chili sauce | |
| CN108850995A (en) | A kind of chive powder, preparation method thereof | |
| CN108850991A (en) | A kind of no slag spices powder, preparation method thereof | |
| CN1605262A (en) | Refined cooking oil and its production method | |
| CN106579103A (en) | Instant suaeda salsa cold dish and production method thereof | |
| CN102845701A (en) | Spicy pickled bittern and its preparation method | |
| KR101793699B1 (en) | manufacturing method of parched red pepper paste | |
| CN108850985A (en) | A kind of garlic powder, preparation method thereof | |
| CN108850986A (en) | A kind of spice salt production process inhibiting bacon oxidation | |
| CN108850994A (en) | A kind of spicy powder, preparation method thereof | |
| CN108850982A (en) | A kind of spicy fresh powder, preparation method thereof | |
| CN108850993A (en) | A kind of spice salt production process of marinated less salt wind goose | |
| CN105982235A (en) | Low-salt passiflora-edulis duck eggs and making method thereof | |
| US20130209656A1 (en) | Bitterness-masking ingredient and bitterness-masking method | |
| CN108850996A (en) | A kind of marinated salt production process of black pepper | |
| CN108850983A (en) | A kind of ginger powder, preparation method thereof | |
| CN108850987A (en) | A kind of spice salt production process inhibiting the oxidation of wind goose | |
| CN108850979A (en) | A kind of spice salt production process inhibiting cured fish oxidation | |
| CN108850992A (en) | The spice salt production process of enterococcus faecalis in a kind of inhibition pressed salted duck | |
| CN108850981A (en) | The enterococcal spice salt production process of chicken in a kind of inhibition pressed salted duck | |
| CN109845947A (en) | A kind of thick broad-bean sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |