CN1096241C - Powdered flavour enhancer for rice and its preparing process - Google Patents
Powdered flavour enhancer for rice and its preparing process Download PDFInfo
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- CN1096241C CN1096241C CN00112334A CN00112334A CN1096241C CN 1096241 C CN1096241 C CN 1096241C CN 00112334 A CN00112334 A CN 00112334A CN 00112334 A CN00112334 A CN 00112334A CN 1096241 C CN1096241 C CN 1096241C
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Abstract
The present invention relates to a powdery rice fragrance enhancer and a production method thereof. The powdery rice fragrance enhancer belongs to the technical field of foods. The powdery rice fragrance enhancer uses an edible spice with the same fragrance with fragrant rice as a raw material which is divided into two parts: a main material and an auxiliary material. The powdery rice fragrance enhancer is prepared by respectively mixing and packing the raw material. Measures of fixing fragrance and keeping fragrance are taken to make the edible spice with the same fragrance with fragrant rice have preferable fragrance stability. The present invention effectively decreases the volatilization of main fragrance ingredients and prolongs the fragrance preservation time of fragrance enhanced rice. The present invention is suitable for industrial production, and does not result in environment pollution in production and use. The present invention has no three-waste discharge and conforms to national food sanitation standards.
Description
The present invention relates to a kind of powdered flavour enhancer for rice and production method thereof, belong to edible product technical field.
People generally like scented rice, but scented rice output only accounts for very little percentage in the rice total output.The output that the output of high-quality scented rice does not have taste rice relatively is lower.So scented rice is than expensive on the no taste rice price.By giving no taste rice perfuming, give no taste rice scented rice the same fragrance, can improve the edible quality of no taste rice.Before the present invention made, in prior art, the rice flavouring had begun to come into one's own, the important composition of rice fragrance begins to analyze and research, searching has the analog of rice fragrance, adds various tax perfumery matter and use various enzyme preparations in rice, to improve the local flavor of rice.
United States Patent (USP) 5422835, the aromatic that adopts 2-acetyl pyrrole quinoline to be mixed with increases rice fragrance.Ramarathnam (1981) report, the lauhala that is grown in Southeast Asia one band has identical odor characteristic with THAI Fragrant rice, the local resident its leaf as flavorant with the rice boiling, make no taste rice have fragrance.Japan's bridge this benevolence etc. utilizes nut powder and seed meal to the rice perfuming, or in rice, add enzyme, amino acid, calcium containing compound to be to increase the fragrance of rice.The aromatic that adopts above-mentioned raw materials to prepare increases the fragrance of rice or rice, the fragrance instability, and fragrance remaining time is short.
The objective of the invention is to overcome above-mentioned weak point, is raw material with the flavorant thereby provide a kind of, and composite fixastive and the fixer that can stablize and keep the main note composition has fragrance stability preferably; Can make common no taste rice and rice-made food increase a kind of powdered flavour enhancer for rice and the production method thereof of the fragrant effect of rice.
Main solution of the present invention is achieved in that
Its composition proportioning (percentage by weight) of powdered flavour enhancer for rice of the present invention is:
A, 2-acetylpyridine 3.0-35.0
B, gelatin 0.2-5.0
C, sodium carboxymethylcellulose 1.0-10.0
D, beta-schardinger dextrin-0-10.0
E, vanillic aldehyde 0-5.0
F, glucose 30.0-95.8
Production technology is as follows: press proportion speed weighing each component
1, the production of major ingredient:
Get 2-acetylpyridine, glucose, beta-schardinger dextrin-be placed on mix in the mixer 1-5 minute rotating speed: 45-250 rev/min, the uniformity: the coefficient of variation＜15% is encapsulated in heat sealing in the aluminium foil bag quantitatively;
2, the production of auxiliary material:
Get gelatin, sodium alginate, sodium carboxymethylcellulose, vanillic aldehyde and be placed in the mixer and mixed 1-5 minute, rotating speed: 45-250 rev/min, the uniformity: the coefficient of variation＜15 are encapsulated in heat sealing in the polyethylene book film bag quantitatively;
3, secondary package:
The major ingredient and the auxiliary material of above-mentioned quantitative packing were packaged in the polyethylene book film bag by weight 9: 1.
Description of drawings:
Table one is quality index of the present invention (sense index):
Sense index table one,
| Project | Index | |
| Proterties | Major ingredient be white in color powder, do not have and to go mouldy, not have caking, free from admixture; Auxiliary material is weak coffee coloured particles and mixture of powders. | |
| Smell | Fragrance with scented rice sample | |
| Physical and chemical index | ||
| The project indicator | ||
| The 2-acetylpyridine | 〉=3.0% | |
| Moisture (%) | ≤ 20.0 | |
| Ash content (%) | ≤ 5.0 | |
| Heavy metal (in pb) (mg/kg) | ≤ 5.0 | |
| Arsenic content (As) (mg/kg) | ≤ 1.5 | |
| Microbiological indicator | ||
| The project indicator | ||
| Total number of bacteria (cfu/g) | ≤ 5000 | |
| Coliform (MPN/100g) | ≤ 30 | |
| Pathogenic bacteria (duodenum 12 road pathogenic bacteria and pathogenic coccus) | Must not detect | |
| Shelf-life | 3 months | |
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Its composition of the present invention and proportioning are pressed (percetage by weight):
Embodiment one:
Major ingredient is produced: 2-acetylpyridine 4.8, beta-schardinger dextrin-10.0, glucose 85.2 are placed in the efficient mixer of twin shaft paddle formula stainless steel mixed rotating speed 5 minutes: 90 rev/mins, the uniformity requires: variance＜15%.Be encapsulated in quantitatively in the aluminium foil bag and (adopt desk-top electronic scale), the aluminium foil bag heat sealing.Auxiliary material is produced: get gelatin 2.0, sodium alginate 88.0, sodium carboxymethylcellulose 6.0, vanillic aldehyde 4.0 are placed in the efficient mixer of small Twin-shaft paddle formula stainless steel and mixed 5 minutes, rotating speed: 90 rev/mins, the uniformity requires: the coefficient of variation＜15%, adopt desk-top electronic scale, be encapsulated in quantitatively in the PEF book film bag.Secondary package: with the weight ratio of the major ingredient of quantitative packing and auxiliary material be 9: 1 secondary package in PEF film valve bag, the powdery rice increases pastil.The amount of main ingredient is decided by customer requirement in the packaging bag.
The 180g powdered flavour enhancer for rice adds in the common no taste rice with the back ratio with 0.2% (rice weight) of 5L hot water (95 ℃) dissolving can increase scented rice fragrance significantly, and all smells this fragrance in a long time.
Embodiment two:
Major ingredient is produced: get 2-acetylpyridine 9.6, beta-schardinger dextrin-10.0, glucose 80.4 are placed in the efficient mixer of twin shaft paddle formula stainless steel and mixed rotating speed 4 minutes: 120 rev/mins, the uniformity requires: variance＜15%.Adopt desk-top electronic scale, be encapsulated in quantitatively in the aluminium foil bag, the aluminium foil bag heat sealing.Auxiliary material is produced: get gelatin 4.0, vanillic aldehyde 10.0, sodium alginate 76.0, sodium carboxymethylcellulose 10.0 is placed in the efficient mixer of small Twin-shaft paddle formula stainless steel and mixed 4 minutes, rotating speed: 120 rev/mins, the uniformity requires: the coefficient of variation＜15%, adopt desk-top electronic scale, be encapsulated in quantitatively in the PEF book film bag, heat sealing or self-styled polyethylene book film are packed.Secondary package: will quantitatively divide the major ingredient that installs and the weight ratio of auxiliary material is that 9: 1 secondary package are in PEF film valve bag.Get powdered flavour enhancer for rice.The amount of main ingredient is decided by customer requirement in the packaging bag.
The 180g powdered flavour enhancer for rice sprays wine with 5L hot water (95 ℃) dissolving back with the ratio of 0.1% (rice weight) can increase scented rice fragrance significantly on the rice noodles after the oven dry, and all smells this fragrance in a long time.
Embodiment three:
Get 2-acetylpyridine 27.2, beta-schardinger dextrin-4.0, glucose 68.8 are placed in the efficient mixer of twin shaft paddle formula stainless steel and mixed rotating speed 3 minutes: 120 rev/mins, the uniformity requires: variance＜15%.Adopt desk-top electronic scale, be encapsulated in quantitatively in the aluminium foil bag, the aluminium foil bag heat sealing.Auxiliary material is produced: get gelatin 6.0, vanillic aldehyde 4.0, sodium alginate 84.0, sodium carboxymethylcellulose 6.0, vanillic aldehyde 4.0 are placed in the efficient mixer of small Twin-shaft paddle formula stainless steel and mixed 3 minutes, rotating speed: 150 rev/mins, the uniformity requires: the coefficient of variation＜15%, adopt desk-top electronic scale, be encapsulated in quantitatively in the PEF book film bag, heat sealing or self-styled polyethylene book film are packed.Secondary package is that 9: 1 secondary package are in PEF film valve bag with quantitatively dividing the major ingredient and the auxiliary material that install by weight.Get powdery rice pastil.The amount of main ingredient is decided by customer requirement in the packaging bag.
The 180g powdered flavour enhancer for rice dissolves in the no taste rice of ratio adding of back with 0.3% (rice weight) with 5L hot water (95 ℃) can increase scented rice fragrance significantly, and all smells this fragrance in a long time.
The equipment that the present invention adopts is common apparatus.
Compared with the prior art the present invention has the following advantages: 1, adopt take flavorant with scented rice sample fragrance as raw material, the composite fixastive that can stablize and keep the main note composition and fixer are through mixing, the powdered flavour enhancer for rice that packing is made, has preferably fragrance stability, effectively reduce the volatilization of main note composition, the fragrance remaining time that prolongs the flavouring rice; 2, owing to employing major ingredient, auxiliary material two parts are mixed respectively, pack respectively, the loss of main note composition is lacked, and is easy to use, has the general effect without taste rice and rice-made food increase Mi Xiang that makes; 3, be suitable for suitability for industrialized production, meet national food hygienic standard, production and use can not cause environmental pollution, do not have " three wastes " discharging.
Claims (2)
1, a kind of powdered flavour enhancer for rice, it is characterized in that its form and proportioning by weight percentage be:
A, 2-acetylpyridine 3.0-35.0
B, gelatin 0.2-5.0
C, sodium carboxymethylcellulose 1.0-10.0
D, beta-schardinger dextrin-0-10.0
E, vanillic aldehyde 0-5.0
F, glucose 30.0-95.8
2. production method of producing the described powdered flavour enhancer for rice of claim 1 is characterized in that adopting following process conditions:
(1), proportion speed weighing component as claimed in claim 1:
(2), the production of major ingredient: get the 2-acetylpyridine, glucose, beta-schardinger dextrin-are placed in the mixer and mixed 1-5 minute, and rotating speed: 45-250 rev/min, the uniformity: the coefficient of variation＜15% is encapsulated in heat sealing in the aluminium foil bag quantitatively;
(3), the production of auxiliary material:
Get gelatin: sodium alginate, sodium carboxymethylcellulose, vanillic aldehyde are placed in the mixer and mixed 1-5 minute, and rotating speed: 45-250 rev/min, the uniformity: the coefficient of variation＜15 are encapsulated in the polythene film bag heat sealing quantitatively;
(4) secondary package:
With the weight ratio of the major ingredient of above-mentioned quantitative packing and auxiliary material is to be packaged in polyethylene film at 9: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112334A CN1096241C (en) | 2000-06-08 | 2000-06-08 | Powdered flavour enhancer for rice and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00112334A CN1096241C (en) | 2000-06-08 | 2000-06-08 | Powdered flavour enhancer for rice and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1276175A CN1276175A (en) | 2000-12-13 |
| CN1096241C true CN1096241C (en) | 2002-12-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00112334A Expired - Fee Related CN1096241C (en) | 2000-06-08 | 2000-06-08 | Powdered flavour enhancer for rice and its preparing process |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100360058C (en) * | 2002-12-20 | 2008-01-09 | 科学和工业研究委员会 | An improved process for the stabilization of 2-acetyl-1-pyrroline, the basmati rice flavourant |
| CN100571529C (en) * | 2007-10-24 | 2009-12-23 | 中国热带农业科学院香料饮料研究所 | A kind of preparation method of aroma candy |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450769A (en) * | 2018-02-06 | 2018-08-28 | 江南大学 | A kind of production method of ambient temperature instant rice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081840A (en) * | 1992-08-14 | 1994-02-16 | 何立新 | A kind of rice fumet |
-
2000
- 2000-06-08 CN CN00112334A patent/CN1096241C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081840A (en) * | 1992-08-14 | 1994-02-16 | 何立新 | A kind of rice fumet |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100360058C (en) * | 2002-12-20 | 2008-01-09 | 科学和工业研究委员会 | An improved process for the stabilization of 2-acetyl-1-pyrroline, the basmati rice flavourant |
| CN100571529C (en) * | 2007-10-24 | 2009-12-23 | 中国热带农业科学院香料饮料研究所 | A kind of preparation method of aroma candy |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1276175A (en) | 2000-12-13 |
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