CN108850995A - A kind of chive powder, preparation method thereof - Google Patents
A kind of chive powder, preparation method thereof Download PDFInfo
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- CN108850995A CN108850995A CN201810658031.4A CN201810658031A CN108850995A CN 108850995 A CN108850995 A CN 108850995A CN 201810658031 A CN201810658031 A CN 201810658031A CN 108850995 A CN108850995 A CN 108850995A
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- chive
- salt
- fresh
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- weight
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- 235000001270 Allium sibiricum Nutrition 0.000 title claims abstract description 144
- 239000000843 powder Substances 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 59
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 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
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 22
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 22
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 22
- 238000002288 cocrystallisation Methods 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 235000019441 ethanol Nutrition 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 230000002093 peripheral effect Effects 0.000 claims abstract description 9
- 238000003825 pressing Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 9
- 229920001353 Dextrin Polymers 0.000 claims description 3
- 239000004375 Dextrin Substances 0.000 claims description 3
- 235000019425 dextrin Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 239000003205 fragrance Substances 0.000 abstract description 15
- 239000002893 slag Substances 0.000 abstract description 12
- 230000002209 hydrophobic effect Effects 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 description 9
- 239000003963 antioxidant agent Substances 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 6
- 235000006708 antioxidants Nutrition 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 241000238557 Decapoda Species 0.000 description 5
- 230000002000 scavenging effect Effects 0.000 description 5
- 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
- 229960004756 ethanol Drugs 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
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- -1 diazanyl free radical Chemical class 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000194032 Enterococcus faecalis Species 0.000 description 2
- 241000233805 Phoenix Species 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
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 229940032049 enterococcus faecalis Drugs 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 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
- 241001494479 Pecora Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000009835 boiling Methods 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
- 229960000935 dehydrated alcohol Drugs 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 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
- 238000002156 mixing Methods 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
- 239000002304 perfume Substances 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
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 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
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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 chive powder, preparation method thereof, includes the following steps：1）Fresh chive is beaten, the ethanol solution that 1-5 times of weight of fresh chive liquid is added impregnates 1-3h at 10-40 DEG C, after filters pressing, obtains fresh chive leaching liquor；2）The fresh chive 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 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 chive 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 chive, prevents the oxidational losses of the hydrophilic composition in chive, the significant stability for extending product and shelf-life.Product has the advantages that 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 the preparation of chive powder.
Background technique
Chive is common seasoning, and there is stimulation body to digest, the effect of improving a poor appetite, have removal meat fishy smell, flavouring,
The effect of fresh adding.It not only can directly be used as seasoning dip, may further be used to do crisp-fried phoenix tail prawns, green onion pancake, burger and peanut bar
Etc. numerous foods.For convenience of use, people are ground into chive powder after dehydrating fresh chive.
The chive powder that conventional method is processed is there are three main problems, and first, chive 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 is contained in chive powder, flavor is slow,
It is tasty slow, eating mouth feel and converted products appearance are influenced, third is fallen into for having chive granulated slag when cure foods raw material frying
In oil, frying oil is accelerated to black, shortens frying oil and use 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 chive powder, preparation method thereof, significantly reservation chive
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 chive powder, preparation method thereof of the present invention, includes the following steps.
（1）The preparation of fresh chive leaching liquor：Fresh chive is beaten, the ethanol solution that 1-5 times of weight of fresh chive liquid is added exists
1-3h is impregnated at 10-40 DEG C, after filters pressing, obtains fresh chive leaching liquor.
（2）The preparation of chive salt cocrystallization embedded object：The fresh chive 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 5-15%, heating concentration is boiled, ethyl alcohol, Bian Jia are recycled
Hot side stirring, the peripheral speed of anchor agitator blade outer rim are 0.2-1.5m/s, are done until moisture is received, and material is fully crystallized,
Obtain chive salt cocrystallization embedded object.
（3）The packaging of chive powder：Chive salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and chive powder finished product is made.
Step of the present invention（1）In be preferably added to fresh 2 times of chive liquid weight of ethanol solution and impregnate 2 h at 25 DEG C.
Step of the present invention（1）Middle preferred alcohol solution is 75%（v/v）Ethanol water.
Step of the present invention（2）In 2 times of salt weight of fresh chive 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 7.5% and 10% maltodextrin.
Step of the present invention（2）In the peripheral speed of preferably blade outer rim be 0.6m/s.
For more cellulose is contained in traditional chive powder product, eating mouth feel, flavor speed and converted products are influenced
The problem of appearance, the present invention is by the way that the effective component in fresh chive to be leached out, after removing bits, then with salt hybrid process
At instant chive powder without slag.
The present invention fresh chive is beaten after with 75%（v/v）Ethanol water impregnate, can be molten and water-soluble by the alcohol in chive
Property fragrance matter, antibacterial and antioxidant content be sufficiently leached out, extraction when effectively preventing using merely ethyl alcohol or water to extract
It is insufficient, the larger problem of loss of effective components in chive.
By adding beta-cyclodextrin into fresh chive leaching liquor, the hydrophobic combination in chive can be made to include to beta-cyclodextrin
Cavity in, maltodextrin, which is added, can sufficiently embed the beta-cyclodextrin containing the hydrophobic combination in chive, keep beta-cyclodextrin empty
Chamber is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in chive, to significantly extend the stabilization of product
Property and shelf-life.
Traditional chive powder product is only that will crush after fresh chive dehydration and drying, the fragrance in smashed chive powder
The effective components such as substance are volatile or aoxidize, and the easy moisture absorption, should not store for a long time.Fresh chive leaching liquor is added to food by the present invention
In salt, heating concentration is boiled, in salt crystallization, the hydrophilic composition in fresh chive 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 chive, effective isolating oxygen
Gas and illumination prevent the oxidational losses of the hydrophilic composition in chive, to significantly extend stability and the shelf-life of product.
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 fresh chive leaching liquor entrained by cocrystallization.
To compare different processing methods to the preservation effect of flavor in chive and antioxidant content, in optimization item of the invention
Under part, fresh chive is beaten, the 75% of fresh 2 times of chive liquid weight is added（v/v）Ethanol water 2 h are impregnated at 25 DEG C, pass through
After filters pressing, fresh chive leaching liquor is obtained, the fresh chive leaching liquor of 2 times of its weight is added into salt, and is separately added into salt weight
7.5% beta-cyclodextrin and 10% maltodextrin are measured, heating concentration is boiled, heats while stirring, anchor agitator blade outer rim
Peripheral speed be 0.6m/s, until material is fully crystallized, chive salt cocrystallization embedded object is crushed, after crossing 30 meshes, is claimed
Chive powder finished product is made in weight, bottling（Labeled as chive liquid+salt+beta-cyclodextrin+maltodextrin）；Under equal conditions, respectively
The chive powder finished product of maltodextrin is not added in preparation（Labeled as chive liquid+salt+beta-cyclodextrin）, the chive powder of beta-cyclodextrin is not added
Finished product（Labeled as chive liquid+salt+maltodextrin）, the chive powder finished product of salt is not added（Labeled as chive liquid+beta-cyclodextrin+
Maltodextrin）, the chive powder finished product of beta-cyclodextrin and maltodextrin is not added（Labeled as chive liquid+salt）, salt and wheat is not added
The chive powder finished product of bud dextrin（Labeled as chive liquid+beta-cyclodextrin）, the chive powder finished product of salt and beta-cyclodextrin is not added（Label
For chive liquid+maltodextrin）, and the chive powder finished product traditionally prepared（Labeled as chive powder）.All samples storage
After 12 months, their scavenging hydroxyls (OH) and hexichol are measured respectively for the ability of bitter 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 products storage 12 months using chive powder 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 half, shows that the present invention can be saved effectively
Flavor and antioxidant content in chive.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 chive 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 chive 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.
Fresh chive is beaten by the present invention, with 75%（v/v）Ethanol water impregnate, the alcohol in chive is molten and water-soluble
Fragrance matter, antibacterial and antioxidant content be sufficiently leached out, remove bits after, with salt cocrystallization at instant, without slag
Chive powder.Product is either used as seasoning dip, or marinated for raw material, all has that fragrance matter release is fast, flavor is fast, enters
The fast advantage of taste, and mouthfeel is clean without slag and institute's converted products appearance.Chive granulated slag is not had when fried to fall into oil, is avoided
Frying oil blacks, and extends frying oil and uses the time.
The present invention makes beta-cyclodextrin by the hydrophobic combination in beta-cyclodextrin inclusion compound chive, and by maltodextrin embedding
Cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in chive.Meanwhile the hydrophily in chive at
Point with salt cocrystallization, sufficiently embedded into salt crystals, and by maltodextrin, effective starvation and illumination prevent chive
In hydrophilic composition oxidational losses.It is compared with the traditional method, present invention chive powder 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.
Fresh chive is beaten, the 75% of fresh 2 times of chive liquid weight is added（v/v）Ethanol water impregnate 2 at 25 DEG C
H obtains fresh chive leaching liquor after filters pressing, and the fresh chive leaching liquor of 2 times of its weight is added into salt, and is separately added into food
The beta-cyclodextrin of salt weight 7.5% and 10% maltodextrin, boil heating concentration, heat while stirring, anchor agitator blade
The peripheral speed of outer rim is 0.6m/s, is done until moisture is received, and material is fully crystallized, by chive salt cocrystallization embedded object through crushing,
It after crossing 30 meshes, weighs, chive powder finished product is made in bottling.
Obtained chive powder product has the advantages that fragrance release is fast and flavor is fast when being used as seasoning dip, and mouth
Sense is without slag.When chive powder product is marinated for crisp-fried phoenix tail prawns, have the advantages that fragrance release is fastly and tasty fast, and after pickling
The cleaning of shrimp appearance do not have chive slag without chive debris, when fried and fall into oil, avoid frying oil nigrescence, extending frying oil makes
Use the time.After obtained chive powder product is stored 12 months in bottle, scavenging hydroxyl (OH) and hexichol are for bitter taste
The ability of diazanyl free radical (DPPH) is all remarkably higher than traditional chive 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 chive powder product, show present invention chive powder produced can significantly extend product stability and
Shelf-life.
Embodiment 2.
Fresh chive is beaten, the 67% of fresh 3 times of chive liquid weight is added（v/v）Ethanol water impregnate 2 at 30 DEG C
H obtains fresh chive leaching liquor after filters pressing, and the fresh chive leaching liquor of 2 times of its weight is added into salt, and is separately added into food
The beta-cyclodextrin of salt weight 5%, 7.5% maltodextrin and 5% monosodium glutamate, boil heating concentration, heat while stirring, anchor formula is stirred
The peripheral speed for mixing device blade outer rim is 0.6m/s, is done until receiving to moisture, and material is fully crystallized, and chive salt cocrystallization is embedded
Object is crushed, and after crossing 30 meshes, is weighed, and chive powder finished product is made in bottling.
Obtained chive powder product has the characteristics that perfume is pungent salty fresh, when being used as seasoning dip, has fragrance release fast
The fast advantage with flavor, and mouthfeel is without slag.When chive powder product is used for peanut bar frying, have fragrance release fastly and tasty fast
The advantages of, and the cleaning of peanut bar appearance, without chive debris, frying is elongated with the oil reuse time, effectively reduces replacement fresh oil
Number.
Embodiment 3.
Fresh chive is beaten, the 60% of fresh 5 times of chive liquid weight is added（v/v）Ethanol water impregnate 1 at 20 DEG C
H obtains fresh chive leaching liquor after filters pressing, and the fresh chive leaching liquor of 2 times of its weight is added into salt, and is separately added into food
The beta-cyclodextrin of salt weight 5% and 5% maltodextrin, boil heating concentration, heat while stirring, anchor agitator blade outer rim
Peripheral speed be 0.6m/s, until receiving to moisture dry, material is fully crystallized, by chive salt cocrystallization embedded object through crushing, mistake
It after 30 meshes, weighs, chive powder finished product is made in pack.
Obtained chive powder product has the advantages that fragrance release is fast and flavor is fast when being used as seasoning dip, and mouth
Sense is without slag.When chive powder product is used for burger frying, has and remove flavor and enhancing flavor, fragrance discharges fast and tasty fast advantage, and fried
System is elongated with the oil reuse time, effectively reduces the number of replacement fresh oil.
Embodiment 4.
Fresh chive is beaten, fresh 1 times of chive liquid weight of dehydrated alcohol is added and impregnates 1 h at 20 DEG C, after filters pressing, to
The 50% of 1 times of fresh chive weight is added in chive slag（v/v）Ethanol water impregnate 1h at 25 DEG C, after filters pressing, merge
The chive leaching liquor extracted twice, after extracting twice, the effective component extraction in chive is more abundant, adds into salt
Enter the fresh chive leaching liquor of 2 times of its weight, and be separately added into the beta-cyclodextrin of salt weight 7.5% and 10% maltodextrin, boils
Boiling heating concentration, heats while stirring, and the peripheral speed of anchor agitator blade outer rim is 0.6m/s, dry up to receiving to moisture,
Material is fully crystallized, and chive salt cocrystallization embedded object is crushed, and after crossing 30 meshes, is weighed, and chive powder finished product is made in pack.
Obtained chive powder product is prominent with fragrance, is suitable for the marinated of the meat products such as fish, sheep.When chive powder product
When being pickled for shrimp, have and significantly go flavor and enhancing flavor effect, fragrance release fastly and tasty fast advantage, and it is marinated after shrimp appearance it is clean
Only without chive debris, frying is elongated with the oil reuse time, effectively reduces the number of replacement fresh oil.
Claims (6)
1. a kind of chive powder, preparation method thereof, it is characterized in that including the following steps：
（1）Fresh chive is beaten, the ethanol solution that 1-5 times of weight of fresh chive liquid is added impregnates 1-3h at 10-40 DEG C, through filters pressing
Afterwards, fresh chive leaching liquor is obtained；
（2）The fresh chive leaching liquor of 1-4 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 chive salt cocrystallization embedded object；
（3）Chive salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and chive powder finished product is made.
2. a kind of chive powder, preparation method thereof according to claim 1, it is characterized in that step（1）It is middle that fresh chive liquid weight is added
2 times of ethanol solution impregnates 2 h at 25 DEG C.
3. a kind of chive powder, preparation method thereof according to claim 1, it is characterized in that step（1）Middle ethanol solution is 75%（v/
v）Ethanol water.
4. a kind of chive powder, preparation method thereof 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 fresh chive leaching liquor.
5. a kind of chive powder, preparation method thereof according to claim 1, it is characterized in that step（2）In be separately added into salt weight
7.5% beta-cyclodextrin and 10% maltodextrin.
6. a kind of chive 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 0.6m/s.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110169561A (en) * | 2019-06-25 | 2019-08-27 | 中原工学院 | A kind of green onion salt and preparation method thereof |
| CN110810797A (en) * | 2019-12-03 | 2020-02-21 | 宁夏春升源生物科技有限公司 | Preparation method of fried onion oil seasoning paste |
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| 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 |
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| 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 |
| CN106722771A (en) * | 2016-11-09 | 2017-05-31 | 中原工学院 | A kind of new garlic nutrient salt and preparation method thereof |
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| CN110169561A (en) * | 2019-06-25 | 2019-08-27 | 中原工学院 | A kind of green onion salt and preparation method thereof |
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