CN108850994A - A kind of spicy powder, preparation method thereof - Google Patents
A kind of spicy powder, preparation method thereof Download PDFInfo
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- CN108850994A CN108850994A CN201810658011.7A CN201810658011A CN108850994A CN 108850994 A CN108850994 A CN 108850994A CN 201810658011 A CN201810658011 A CN 201810658011A CN 108850994 A CN108850994 A CN 108850994A
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- spicy
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- 239000000843 powder Substances 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 85
- 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 37
- 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 23
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 22
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 21
- 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 21
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 21
- 229960004853 betadex Drugs 0.000 claims abstract description 21
- 238000002288 cocrystallisation Methods 0.000 claims abstract description 21
- 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
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 240000007232 Illicium verum Species 0.000 claims abstract description 13
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000003825 pressing Methods 0.000 claims abstract description 9
- 230000002093 peripheral effect Effects 0.000 claims abstract description 8
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 10
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 239000002893 slag Substances 0.000 abstract description 11
- 230000002209 hydrophobic effect Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 description 8
- 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
- 235000015228 chicken nuggets Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 230000002000 scavenging effect Effects 0.000 description 5
- 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
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 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
- 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
- 241000238557 Decapoda Species 0.000 description 2
- 241000194032 Enterococcus faecalis 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
- -1 diazanyl free radical Chemical class 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
- 235000013599 spices Nutrition 0.000 description 2
- 230000037351 starvation Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite 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
- 125000000717 hydrazino group Chemical group [H]N([*])N([H])[H] 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
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 210000000952 spleen Anatomy 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
- 238000003809 water extraction Methods 0.000 description 1
- 230000010148 water-pollination Effects 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 spicy powder, preparation method thereof, includes the following steps：（1）The mixing spicy material of chilli, illiciumverum and cassia bark 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, after filters pressing, obtains spicy material leaching liquor；（2）The spicy material leaching liquor of 1-6 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 5-15%, 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 spicy material salt cocrystallization embedded object；（3）It crushes, crosses 30 meshes.The present invention effectively prevent the volatilization and oxidational losses of the hydrophobic combination in spicy material, prevents the oxidational losses of the hydrophilic composition in spicy material, the significant stability for extending product and shelf-life.Product has the advantages that fragrant spicy 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 hot spicy powder preparation.
Background technique
Hot spicy powder is common seasoning, has effects that improve a poor appetite, warming spleen and stomach for dispelling cold, has and remove meat fishy smell, flavouring, increasing
Fresh effect.It not only can directly be used as seasoning dip, may further be used to do spicy chicken nugget, spicy beef, Fried Shrimps in Hot Spicy Sauce and spicy rice
The numerous foods such as powder.Traditional hot spicy powder way is relatively simple, will pulverize together with the spices such as chilli and illiciumverum, cassia bark
?.
The hot spicy powder that conventional method is processed is there are three main problems, and first, hot spicy 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 hot spicy powder,
Flavor is slow, tasty slow, influences eating mouth feel and converted products appearance, third is spicy for having 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
The purpose of the present invention is in view of the deficiencies of the prior art, proposing a kind of spicy powder, preparation method thereof, significantly retain spicy
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 spicy powder, preparation method thereof of the present invention, includes the following steps.
（1）The preparation of spicy material leaching liquor：It is the mixed of 50-90% chilli, 5-25% illiciumverum and 5-25% cassia bark by weight ratio
The peppery material of blending smashes it through 10-60 mesh, and spicy 10-30 times of feed powder weight of ethanol solution is added and impregnates 2- at 30-80 DEG C
5h obtains spicy material leaching liquor after filters pressing.
（2）The preparation of spicy material salt cocrystallization embedded object：The spicy material 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 spicy material salt cocrystallization embedded object.
（3）The packaging of hot spicy powder：Spicy material salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and hot spicy powder finished product is made.
Step of the present invention（1）Middle preferred weight ratio is that the mixing of 75% chilli, 12.5% illiciumverum and 12.5% cassia bark is spicy
Material.
Step of the present invention（1）In preferably will mixing spicy material smash it through 30 meshes.
Step of the present invention（1）In be preferably added to the ethanol solution of 20 times of spicy 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 spicy material 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 hot spicy powder product, influences eating mouth feel, flavor speed and add
The problem of chemical product appearance, the present invention remove bits by the way that the effective component in chilli, illiciumverum and cassia bark to be leached out
Afterwards, then with salt hybrid process at hot spicy powder instant, without slag.
The present invention chilli, illiciumverum and cassia bark are crushed after with 50%（v/v）Ethanol water impregnate, can be by spicy material
In the molten and water-soluble fragrance matter of alcohol, antibacterial and antioxidant content be sufficiently leached out, effectively prevent using ethyl alcohol merely
Or insufficient, the larger problem of loss of effective components in spicy material is extracted when water extraction.
By adding beta-cyclodextrin into spicy material leaching liquor, the hydrophobic combination in spicy material 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 spicy material, make β-ring paste
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in spicy material, to significantly extend product
Stability and the shelf-life.
Traditional hot spicy powder product is only that will pulverize to be simply mixed together with the spices such as chilli and illiciumverum, cassia bark,
The effective components such as the fragrance matter in smashed hot spicy powder are volatile or aoxidize, and the easy moisture absorption, should not store for a long time.The present invention
Spicy material leaching liquor is added in salt, heating concentration is boiled, in salt crystallization, hydrophily in spicy material leaching liquor at
Branch enters salt crystals, with salt cocrystallization.Maltodextrin, which is added, can sufficiently embed containing hydrophilic composition in spicy material
Salt cocrystallization object, effective starvation and illumination, prevent the oxidational losses of the hydrophilic composition in spicy material, to significantly prolong
The stability of long products 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 spicy material leaching liquor entrained by cocrystallization.
To compare different processing methods to the preservation effect of flavor in spicy material and antioxidant content, in optimization of the invention
Under the conditions of, spicy material is smashed it through into 30 meshes, the 50% of 20 times of spicy material weight is added（v/v）Ethanol water at 50 DEG C
Lower immersion 3h obtains spicy material leaching liquor after filters pressing, the spicy material 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 spicy material salt cocrystallization embedded object until material is fully crystallized, and crosses 30
It after mesh, weighs, hot spicy powder finished product is made in bottling（Labeled as spicy feed liquid+salt+beta-cyclodextrin+maltodextrin）；Same
Under the conditions of, the hot spicy powder finished product that maltodextrin is not added is prepared respectively（Labeled as spicy feed liquid+salt+beta-cyclodextrin）, β-is not added
The hot spicy powder finished product of cyclodextrin（Labeled as spicy feed liquid+salt+maltodextrin）, the hot spicy powder finished product of salt is not added（It is labeled as
Spicy feed liquid+beta-cyclodextrin+maltodextrin）, the hot spicy powder finished product of beta-cyclodextrin and maltodextrin is not added（Labeled as spicy feed liquid
+ salt）, the hot spicy powder finished product of salt and maltodextrin is not added（Labeled as spicy feed liquid+beta-cyclodextrin）, salt and β-ring is not added
The hot spicy powder finished product of dextrin（Labeled as spicy feed liquid+maltodextrin）, and the hot spicy powder finished product traditionally prepared（Label
For hot spicy powder）.After all samples are stored 12 months, their scavenging hydroxyls (OH) and hexichol are measured respectively for bitter taste diazanyl
The ability of 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 hot spicy 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 spicy material.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 spicy material 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 spicy material
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 mixing spicy material of chilli, illiciumverum and cassia bark is crushed after with 50%（v/v）Ethanol water leaching
Bubble, the molten and water-soluble fragrance matter of the alcohol in spicy material, antibacterial and antioxidant content are sufficiently leached out, and remove bits
Afterwards, with salt cocrystallization at hot spicy powder instant, without slag.Product is either used as seasoning dip, or marinated for raw material,
Have the advantages that fragrant spicy substance release is fast, flavor is fast, tasty fast, and mouthfeel is clean without slag and institute's converted products appearance.It is fried
When do not have hot spicy powder slag and fall into oil, avoid frying oil nigrescence, extend frying oil and use the time.
The present invention pastes β-ring by the hydrophobic combination in beta-cyclodextrin inclusion compound spicy material, and by maltodextrin embedding
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in spicy material.Meanwhile the parent in spicy material
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 spicy material.It is compared with the traditional method, present invention hot spicy powder produced can significantly prolong
The stability of long products 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.
The mixing spicy material that weight ratio is 75% chilli, 12.5% illiciumverum and 12.5% cassia bark is smashed it through into 30 meshes, is added
Enter the 50% of 20 times of spicy feed powder weight（v/v）Ethanol water impregnate 3h at 50 DEG C, after filters pressing, obtain spicy material leaching
Extract, the spicy material leaching liquor of 4 times of its weight is added into salt, and is separately added into the beta-cyclodextrin and 7.5% of salt weight 5%
Maltodextrin, boiled through high steam, heating concentration, recycle ethyl alcohol, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.8m/s, is done until moisture is received, material is fully crystallized, and spicy material salt cocrystallization embedded object is obtained, by spicy material
Salt cocrystallization embedded object is crushed, and after crossing 30 meshes, is weighed, and hot spicy powder finished product is made in bottling.
Obtained hot spicy powder product has the advantages that fragrant spicy release is fast and flavor is fast when being used as seasoning dip, and
Mouthfeel is without slag.When hot spicy powder product is pickled for chicken nugget, have the advantages that spicy release is fastly and tasty fast, and it is marinated after chicken
The cleaning of block appearance does not have spicy material slag without spicy material debris, when fried and falls into oil, avoids frying oil nigrescence, extends frying oil
Use the time.After obtained hot spicy powder product is stored 12 months in bottle, in scavenging hydroxyl (OH) and hexichol generation, are bitter
The ability of taste diazanyl free radical (DPPH) is all remarkably higher than traditional hot spicy powder product, inhibits spoilage organisms enterococcus faecalis in food
（Enterococcus faecalis）CGMCC1.2135 and Bacillus cercus（Bacillus cereus）CGMCC1.260's
Ability is also significantly stronger than traditional hot spicy powder product, show present invention hot spicy powder produced can significantly extend product stability and
Shelf-life.
Embodiment 2.
The mixing spicy material that weight ratio is 70% chilli, 15% illiciumverum and 15% cassia bark is smashed it through into 30 meshes, is added fragrant
The 50% of 20 times of peppery feed powder weight（v/v）Ethanol water impregnate 2h at 65 DEG C, after filters pressing, obtain spicy material leaching liquor,
The spicy material leaching liquor of 3 times of its weight is added into salt, and be added the beta-cyclodextrin of salt weight 5%, 5% maltodextrin and
5% monosodium glutamate, boils through high steam, and heating concentration recycles ethyl alcohol, heats while stirring, the circle of anchor agitator blade outer rim
Circular velocity is 0.8m/s, is done until moisture is received, material is fully crystallized, and spicy material salt cocrystallization embedded object is obtained, by spicy material salt
Cocrystallization embedded object is crushed, and after crossing 30 meshes, is weighed, and hot spicy powder finished product is made in bottling.
Obtained hot spicy powder product have the characteristics that it is spicy salty fresh, be used as seasoning dip when, have fragrant spicy release
Fast and fast flavor advantage, and mouthfeel is without slag.When hot spicy powder product is pickled for beef, has and remove flavor and enhancing flavor, fragrant spicy is released
Put fast and tasty fast advantage, and it is marinated after the cleaning of beef appearance without spicy material debris, frying reuses the time with oil
It is elongated, effectively reduce the number of replacement fresh oil.
Embodiment 3.
The mixing spicy material that weight ratio is 70% chilli, 15% illiciumverum and 15% cassia bark is smashed it through into 60 meshes, is added fragrant
The 50% of 25 times of peppery feed powder weight（v/v）Ethanol water impregnate 2h at 60 DEG C, after filters pressing, obtain spicy material leaching liquor,
The spicy material leaching liquor of 2.5 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 0.7m/s, is done until moisture is received, material is fully crystallized, and spicy material salt cocrystallization embedded object is obtained, by spicy material
Salt cocrystallization embedded object is crushed, and after crossing 30 meshes, is weighed, and hot spicy powder finished product is made in pack.
Obtained hot spicy powder product has the advantages that fragrant spicy release is fast and flavor is fast when being used as seasoning dip, and
Mouthfeel is without slag.When hot spicy powder product is pickled for chicken nugget, having and remove flavor and enhancing flavor, fragrant spicy discharges fast and tasty fast advantage,
And the chicken nugget appearance cleaning after pickling, without spicy material debris, chicken nugget frying is elongated with the oil reuse time, effectively reduces more
Renew the number of oil.
Embodiment 4.
The mixing spicy material that weight ratio is 60% chilli, 20% illiciumverum and 20% cassia bark is smashed it through into 20 meshes, is added fragrant
The 50% of 10 times of peppery feed powder weight（v/v）Ethanol water impregnate 2h at 70 DEG C, after filters pressing, into spicy material residue again plus
Enter the 50% of 10 times of spicy feed powder weight（v/v）Ethanol water 2 h are impregnated at 70 DEG C, after filters pressing, merging extract twice
Obtained spicy material leaching liquor, after extracting twice, the effective component extraction in spicy material is more abundant, it is added into salt
2 times of weight of spicy material leaching liquor, and the beta-cyclodextrin of salt weight 5% and the maltodextrin of salt weight 5% is added, through high pressure
Steam boils, and heating concentration recycles ethyl alcohol, heats while stirring, and the peripheral speed of anchor agitator blade outer rim is 0.6 m/
S is done until moisture is received, and material is fully crystallized, and obtains spicy material salt cocrystallization embedded object, and spicy material salt cocrystallization embedded object is passed through
It crushes, after crossing 30 meshes, weighs, hot spicy powder finished product is made in pack.
Obtained hot spicy powder product is prominent with fragrant spicy, is suitable for the marinated of the meat products such as fish, sheep.When hot spicy powder produces
When product are pickled for shrimp, have and significantly go flavor and enhancing flavor effect, fragrant spicy release fastly and tasty fast advantage, and it is marinated after shrimp outside
Cleaning is seen without spicy material debris, frying is elongated with the oil reuse time, effectively reduces the number of replacement fresh oil.
Claims (8)
1. a kind of spicy powder, preparation method thereof, it is characterized in that including the following steps：
（1）The mixing spicy material that weight ratio is 50-90% chilli, 5-25% illiciumverum and 5-25% cassia bark is smashed it through into 10-60 mesh
Sieve, is added spicy 10-30 times of feed powder weight of ethanol solution and impregnates 2-5h at 30-80 DEG C, after filters pressing, obtains spicy material leaching
Extract；
（2）The spicy material 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 spicy material salt cocrystallization embedded object；
（3）Spicy material salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and hot spicy powder finished product is made.
2. a kind of spicy powder, preparation method thereof according to claim 1, it is characterized in that step（1）Middle weight ratio is 75% dry peppery
Green pepper, 12.5% octagonal and 12.5% cassia bark mixing spicy material.
3. a kind of spicy powder, preparation method thereof according to claim 1, it is characterized in that step（1）It is middle to crush mixing spicy material
30 meshes are crossed afterwards.
4. a kind of spicy powder, preparation method thereof according to claim 1, it is characterized in that step（1）It is middle that spicy feed powder weight is added
20 times of ethanol solution impregnates 3 h at 50 DEG C.
5. a kind of spicy 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 spicy powder, preparation method thereof according to claim 1, it is characterized in that step（2）It is middle that salt is added into salt
4 times of weight of spicy material leaching liquor.
7. a kind of spicy powder, preparation method thereof according to claim 1, it is characterized in that step（2）In be separately added into salt weight
5% beta-cyclodextrin and 7.5% maltodextrin.
8. a kind of spicy powder, preparation method thereof according to claim 1, it is characterized in that step（2）The circumference speed of middle blade outer rim
Degree is 0.8m/s.
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| CN1439630A (en) * | 2003-04-03 | 2003-09-03 | 贵州慧博科技开发有限公司 | Extraction of natural capsaicine |
| KR20150053524A (en) * | 2013-11-08 | 2015-05-18 | 유승완 | Dried Noodle Using Helianthus tuberosus and Dangjo Pepper and Their of Method |
| 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 |
| CN108175074A (en) * | 2017-12-19 | 2018-06-19 | 安徽强旺生物工程有限公司 | A kind for the treatment of process for inhibiting spice extract storage flavor variations |
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2018
- 2018-06-25 CN CN201810658011.7A patent/CN108850994A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1439630A (en) * | 2003-04-03 | 2003-09-03 | 贵州慧博科技开发有限公司 | Extraction of natural capsaicine |
| KR20150053524A (en) * | 2013-11-08 | 2015-05-18 | 유승완 | Dried Noodle Using Helianthus tuberosus and Dangjo Pepper and Their of Method |
| CN106798299A (en) * | 2016-11-09 | 2017-06-06 | 中原工学院 | A kind of new turmeric salt and preparation method thereof |
| CN108175074A (en) * | 2017-12-19 | 2018-06-19 | 安徽强旺生物工程有限公司 | A kind for the treatment of process for inhibiting spice extract storage flavor variations |
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