CN110179041A - A kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract - Google Patents
A kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract Download PDFInfo
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- CN110179041A CN110179041A CN201910384288.XA CN201910384288A CN110179041A CN 110179041 A CN110179041 A CN 110179041A CN 201910384288 A CN201910384288 A CN 201910384288A CN 110179041 A CN110179041 A CN 110179041A
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- 239000000284 extract Substances 0.000 title claims abstract description 94
- 241001626384 Alhagi sparsifolia Species 0.000 title claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000012530 fluid Substances 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000004006 olive oil Substances 0.000 claims abstract description 6
- 235000008390 olive oil Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 239000000341 volatile oil Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 238000005453 pelletization Methods 0.000 claims abstract 2
- 239000007864 aqueous solution Substances 0.000 claims description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 241000214035 Alhagi maurorum Species 0.000 claims description 28
- 235000008011 Alhagi graecorum Nutrition 0.000 claims description 26
- 235000017398 Alhagi maurorum Nutrition 0.000 claims description 26
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 26
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 21
- 235000019441 ethanol Nutrition 0.000 claims description 21
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 18
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 18
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 16
- 239000012071 phase Substances 0.000 claims description 16
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000012141 concentrate Substances 0.000 claims description 13
- 238000000605 extraction Methods 0.000 claims description 13
- 239000011347 resin Substances 0.000 claims description 13
- 229920005989 resin Polymers 0.000 claims description 13
- 239000000706 filtrate Substances 0.000 claims description 12
- 239000012074 organic phase Substances 0.000 claims description 11
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 10
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 238000005292 vacuum distillation Methods 0.000 claims description 9
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims description 8
- CDQSJQSWAWPGKG-UHFFFAOYSA-N butane-1,1-diol Chemical compound CCCC(O)O CDQSJQSWAWPGKG-UHFFFAOYSA-N 0.000 claims description 7
- 238000010828 elution Methods 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 239000003480 eluent Substances 0.000 claims description 4
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000003208 petroleum Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 239000000470 constituent Substances 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 238000001179 sorption measurement Methods 0.000 claims description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims 2
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims 1
- 150000002576 ketones Chemical class 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000003960 organic solvent Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000005303 weighing Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 description 6
- 241000282836 Camelus dromedarius Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 239000002026 chloroform extract Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 239000008236 heating water Substances 0.000 description 3
- 239000002035 hexane extract Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000000967 suction filtration Methods 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000012259 ether extract Substances 0.000 description 2
- 239000002024 ethyl acetate extract Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- XTUSEBKMEQERQV-UHFFFAOYSA-N propan-2-ol;hydrate Chemical compound O.CC(C)O XTUSEBKMEQERQV-UHFFFAOYSA-N 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cosmetics (AREA)
Abstract
The present invention provides a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract, it include mainly by 1.39~6.94% maltodextrin, truck is added in 0.46~6.94% monosodium glutamate and 0.46~2.78% salt, then 2.78~13.89% wheaten starch is dissolved in water according to the ratio of 1:10~12, it is cured into paste, it is separately added into 1.85~4.63% ginger for being proportionally added into and being beaten with juice extractor again, 3.24~15.52% Alhagi sparsifolia extract, after 13.15~88.5% olive oil and 1.39~4.63% Zanthoxylum essential oils, it cures again, through filtering, whitewashing bucket is poured into after weighing, it is spare, then by truck push-in fluid bed granulator boiling preheating；Then it will whitewash while pelletizing in the truck in fluid bed granulator, be freeze-dried up to the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract with freeze drier.Using the solid-state chafing dish bottom flavorings rich in nutrition content prepared by the present invention containing Alhagi sparsifolia extract, and it is convenient.
Description
Technical field
The present invention relates to a kind of chafing dish bottom flavorings, and in particular to a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract
Background technique
Chafing dish Gu claims " antique custard ", because food put into boiling water when issue " thud " sound due to gain the name, it be China original creation
Cuisines, it is with a long history, it is a kind of food suitable for people of all ages.The ancient cooking vessel device of Zhou Dynasty should be the earliest blank of chafing dish, according to textual criticism, when the Warring states
There is a chafing dish in phase, when people using terrine as pot, to the Song Dynasty, the eating method of chafing dish civil very common, Southern Song Dynasty's woods flood " mountain man is clear
For " in recipe, just there is the introduction of same friend's blocked shot.The Yuan Dynasty, chafing dish spreads a Mongolian band, for boiling beef and mutton.To the Qing Dynasty,
For chafing dish not only in civil prevalence, but also at one famous " Imperial cuisine ", materials are the games such as pheasant.
The perverse platymiscium of camel, is herbaceous plant, is widely distributed in inland arid area, West Asia, Kazakhstan, crow hereby
Other Bolkestein, Turkmenistan and Ukraine be very much it is common, have in the Inner Mongol in China, Gansu, Qinghai and Xinjiang abundant
Resource.It is the grass depended on for existence that camel can uniquely eat in Gobi desert and desert.
Camel thorn has important economic use.Young browse is the important feed of camel, and the domestic animals such as ox, sheep are also fond of；
Also it is important sand-fixation plant, drought-enduring, root system can be 7~8 meters as deep as underground, and moisture is absorbed from water table；Shandong is spat in Xinjiang
Kind area, branches and leaves can secret out of carbohydrate and condense thereon, fall off after dry through beaing, i.e. so-called " the thorn sugar " of collections, to tie up
I your important ethnomedicines of race, treat nervous headache.Camel thorn is applied in chafing dish bottom flavorings, is had not been reported.
Summary of the invention
The present invention provides it is a kind of it is full of nutrition, convenient for the edible solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract,
It is characterized in that: with the weight of the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract for 100%, according to described in weight percent
Solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract are composed of the following components:
In a preferred embodiment of the invention, the Alhagi sparsifolia extract the preparation method is as follows:
A. it extracts: using camel thorn herb dry product for raw material, smashing is spare, will be heated to perseverance in raw material plus Extraction solvent
Temperature, after keeping the temperature a period of time, filtering removal filter residue obtains camel thorn extracting solution；
B. be concentrated: the camel thorn extracting solution vacuum distillation concentration that step a is extracted obtains camel thorn concentrate；
C. it separates: after the step b concentrate being prepared is diluted with water, adjusting pH to alkalescent, after then diluting
Concentrate is heated, heat preservation, stand after, adjust pH to faintly acid, filter to obtain clear filtrate, by filtrate with different organic molten
Agent extraction, by the organic phase of each extract liquor vacuum concentration it is dry organic phase extract, merge water phase after extraction, by water phase vacuum
Distillation, drying, crushes to obtain water-phase extract at concentration；
D. it purifies: camel thorn organic phase extract and water-phase extract that step c is prepared is diluted with water to concentration
For the aqueous solution of 8mg/ml, pH is adjusted to 6.5, is adsorbed with the large pore resin absorption column of opposed polarity, after washed with impurities, then according to
The secondary aqueous solution with from lower alcohol to higher alcohol elutes, and collects eluent, and vacuum concentration is dried to obtain the organic phase of opposed polarity
Extract and water-phase extract active constituent.
In a preferred embodiment of the invention, camel thorn herb collecting time is 5~September part, the white horse with a black mane in the step a
Camel thorn plant, which is that branch is leafiness, spends early period or the initial stage of spending, and camel thorn grinding particle size is 3~15mm.
In a preferred embodiment of the invention, the mass ratio of the step a Extraction solvent and camel thorn dry product be 12:1~
6, the Extraction solvent be the aqueous solution of water or alcohol or the aqueous solution of the acetone perhaps ethyl acetate alcohol be ethyl alcohol or
The aqueous solution of the aqueous solution of methanol or n-butanol or isopropanol or glycerol or propylene glycol or butanediol, the alcohol is dense
Degree is 30~95%, and the water bath heating temperature is 30~90 DEG C, and the extraction time is 2~10h.
In a preferred embodiment of the invention, the filter in the step a and c is in-line filter, the filtrate warp
Coarse filtration to essence filters obtained.
In a preferred embodiment of the invention, concentrate is diluted with water 4~12 times in the step c, dense after the dilution
The pH of contracting liquid is adjusted to 7.5~9.0, and the heating temperature is 40~70 DEG C, and soaking time is 0.5~3h, and time of repose is 1~
4h, the pH of concentrate is adjusted to 4.5~6.5 after standing.
In a preferred embodiment of the invention, organic extract liquid by extraction sequence is followed successively by n-hexane, stone in the step c
Oily ether, ether, ethyl acetate and chloroform extract 1~2 time, and the water phase of the extract liquor is atmospherically distilled to palm fibre at 40~55 DEG C
Color paste, drying temperature are 30~50 DEG C, and drying time is 3~6h.
In a preferred embodiment of the invention, macroreticular resin described in the step d macroreticular resin is non-polar resin, weak pole
Property resin, one of polar resin, adsorption time is 3~5h, and the aqueous solution of the alcohol is respectively as follows: ethyl alcohol to advanced by rudimentary
Aqueous solution, methanol aqueous solution, n-butanol aqueous solution, isopropanol water solution, glycerine water solution, aqueous solution of propylene glycol and butanediol water
Solution.
In a preferred embodiment of the invention, the preparation method of the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract is such as
Under:
A. truck is added in the maltodextrin prepared in proportion, monosodium glutamate and salt；
B. proportioned wheaten starch is dissolved in water according to the ratio of 1:10~12, is cured into paste, then be separately added by
After ginger, Alhagi sparsifolia extract, olive oil and Zanthoxylum essential oil that ratio addition is beaten with juice extractor, cure again；
C. by again cure after paste, filtered, weigh after pour into whitewashing bucket, it is spare；
D. by the truck push-in fluid bed granulator boiling preheating after the completion of a step；
E. it will whitewash while making in the truck in the paste got ready in the step c fluid bed granulator preheated into Step d
Grain；
F. be freeze-dried up to the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract with freeze drier.
Beneficial effects of the present invention
1. being added to Alhagi sparsifolia extract, nutrition in a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract of the invention
Value is high, and Alhagi sparsifolia extract mouthfeel is slightly sweet can be suitble to patients with diabetes mellitus, and Alhagi sparsifolia extract can also treat abdomen
The symptoms such as pain abdominal distension, dysentery diarrhea, strengthening by means of tonics, balance body fluid and abnormal bile matter, are added in the present invention, so that chafing dish is not
Only have number mouthfeel, be additionally beneficial to health.
2. the preparation method of camel thorn is good in a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract of the invention
The activity of effective component in camel thorn is maintained, so that the nutritional ingredient of the chafing dish bottom flavorings increases.
3. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract of the invention are prepared into using the method for freeze-drying
Solid-state chafing dish bottom flavorings, it is small to the injury of food materials, its nutritional ingredient is effectively maintained, and solid-state chafing dish bottom flavorings are easy to save with food
With.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, so that the technology of this field
Personnel can better understand advantages and features of the invention, to make apparent boundary to protection scope of the present invention
It is fixed.Embodiment described in the invention is only a part of the embodiment of the present invention, instead of all the embodiments, based on the present invention
In embodiment, those of ordinary skill in the art's every other implementation obtained without making creative work
Example, shall fall within the protection scope of the present invention.
Embodiment 1
The preparation of Alhagi sparsifolia extract
Camel thorn dry product 6kg is weighed, is soaked in 12 times of 30% ethanol waters of amount, to 90 DEG C, constant temperature extracts heating water bath
3h, with in-line filter, coarse filtration to secondary filter, concentrate is diluted 4 after filter vacuum concentration by filter vacuum distillation and concentration
Times, pH is adjusted to 7.5, and by 70 DEG C, the heat preservation of 3h and the standing of 1h, suction filtration, filtrate pH are adjusted to 4.5, and filtrate secondary filter obtains
Clear solution.It is successively extracted 2 times with n-hexane, petroleum ether, ether, ethyl acetate and chloroform, isolates extract liquor vacuum concentration
It is evaporated, ethereal extract obtains 25.2g (about 0.42%), and chloroform extract obtains 18.6g (about 0.31%), and ethyl acetate extracts
Object obtains 36.6g (about 0.61%), and N-hexane extract obtains 140g (about 2.33%), the 55 DEG C of vacuum distillation concentrations of remaining water layer
To brown paste, it is dried in vacuo 3h within 50 DEG C, obtains 360g (about 6.0%) solids, crushing obtains powder solid.Camel
It is 8mg/ml that thorn organic phase extract and water-phase extract, which are diluted with water to concentration, and adjusting pH is 6.5, nonpolar macroporous absorption tree
Rouge column D101 adsorbs 5h, then water-soluble with ethanol water, methanol aqueous solution, n-butanol aqueous solution, isopropanol after washed with impurities
Liquid, glycerine water solution, aqueous solution of propylene glycol, butanediol aqueous solution, to higher alcohol successively liquid elution, are collected eluent, washed by rudimentary
Dry Alhagi sparsifolia extract is concentrated in vacuo after de-.
The preparation of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract
With the weight of the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract for 100%, according to described in weight percent
Solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract are composed of the following components:
Wherein the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract the preparation method is as follows:
A. truck is added in prepare in proportion 6.94% maltodextrin, 6.94% monosodium glutamate and 2.78% salt；
B. proportioned 13.89% wheaten starch is dissolved in water according to the ratio of 1:12, is cured into paste, then added respectively
Enter be proportionally added into juice extractor be beaten 4.63% ginger, above-mentioned 15.52% prepared Alhagi sparsifolia extract,
After 44.67% olive oil and 4.63% Zanthoxylum essential oil, cure again；
C. by again cure after paste, filtered, weigh after pour into whitewashing bucket, it is spare；
D. by the truck push-in fluid bed granulator boiling preheating after the completion of a step；
E. it will whitewash while making in the truck in the paste got ready in the step c fluid bed granulator preheated into Step d
Grain；
F. be freeze-dried up to the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract with freeze drier.
Embodiment 2
The preparation of Alhagi sparsifolia extract
Camel thorn dry product 6kg is weighed, is soaked in 2 times of 95% ethanol waters of amount, to 30 DEG C, constant temperature extracts heating water bath
10h, with in-line filter, coarse filtration to secondary filter, filter vacuum distillation and concentration dilutes concentrate after filter vacuum concentration
12 times, pH is adjusted to 9.0, and by 40 DEG C, the heat preservation of 3h and the standing of 4h, suction filtration, filtrate pH are adjusted to 6.5, and filtrate secondary filter obtains
To clear solution.It is successively extracted 2 times with n-hexane, petroleum ether, ether, ethyl acetate and chloroform, it is dense to isolate extract liquor vacuum
Contracting is evaporated, and ethereal extract obtains 28.3g (about 0.47%), and chloroform extract obtains 20.4g (about 0.34%), and ethyl acetate mentions
Object is taken to obtain 40.2g (about 0.67%), N-hexane extract obtains 160g (about 2.67%), and the 40 DEG C of vacuum distillations of remaining water layer are dense
It is reduced to brown paste, is dried in vacuo 6h within 50 DEG C, obtains 350g (about 5.8%) solids, crushing obtains powder solid.White horse with a black mane
It is 8mg/mL that camel thorn organic phase extract and water-phase extract, which are diluted with water to concentration, and adjusting pH is 6.5, polar macroporous absorption tree
Rouge column LSA-7 adsorbs 3h, after washed with impurities, then uses ethanol water, methanol aqueous solution, n-butanol aqueous solution, isopropanol water
Solution, glycerine water solution, aqueous solution of propylene glycol, butanediol aqueous solution collect eluent to higher alcohol successively liquid elution by rudimentary,
Dry Alhagi sparsifolia extract is concentrated in vacuo after elution.
The preparation of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract
With the weight of the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract for 100%, according to described in weight percent
Solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract are composed of the following components:
Wherein the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract the preparation method is as follows:
A. truck is added in prepare in proportion 5.165% maltodextrin, 5.7% monosodium glutamate and 1.85% salt；
B. proportioned wheaten starch is dissolved in water according to the ratio of 1:11, is cured into paste, then be separately added into proportion
Addition juice extractor mashing 1.24% ginger, above-mentioned 11.36% prepared Alhagi sparsifolia extract, 61.34% olive
Olive oil and 3.01% Zanthoxylum essential oil after, cure again；
C. by again cure after paste, filtered, weigh after pour into whitewashing bucket, it is spare；
D. by the truck push-in fluid bed granulator boiling preheating after the completion of a step；
E. it will whitewash while making in the truck in the paste got ready in the step c fluid bed granulator preheated into Step d
Grain；
F. be freeze-dried up to the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract with freeze drier.
Embodiment 3
The preparation of Alhagi sparsifolia extract
Camel thorn dry product 6kg is weighed, is soaked in 7 times of 75% ethanol waters of amount, to 60 DEG C, constant temperature extracts heating water bath
6h, with in-line filter, coarse filtration to secondary filter, concentrate is diluted 8 after filter vacuum concentration by filter vacuum distillation and concentration
Times, pH is adjusted to 8.0, and by 55 DEG C, the heat preservation of 2h and the standing of 2.5h, suction filtration, filtrate pH are adjusted to 5.0, and filtrate secondary filter obtains
To clear solution.It is successively extracted 2 times with n-hexane, petroleum ether, ether, ethyl acetate and chloroform, it is dense to isolate extract liquor vacuum
Contracting is evaporated, and ethereal extract obtains 30.5g (about 0.51%), and chloroform extract obtains 21.6g (about 0.36%), and ethyl acetate mentions
Object is taken to obtain 43.9g (about 0.73%), N-hexane extract obtains 180g (about 3.00%), and the 50 DEG C of vacuum distillations of remaining water layer are dense
It is reduced to brown paste, is dried in vacuo 4.5h within 50 DEG C, obtains 320g (about 5.3%) solids, crushing obtains powder solid.
It is 8mg/ml that camel thorn organic phase extract and water-phase extract, which are diluted with water to concentration, and adjusting pH is 6.5, and low pole macropore is inhaled
Attached resin column AB-8 adsorbs 4h, after washed with impurities, then uses ethanol water, methanol aqueous solution, n-butanol aqueous solution, isopropanol
Aqueous solution, glycerine water solution, aqueous solution of propylene glycol, butanediol aqueous solution, to higher alcohol successively liquid elution, collect elution by rudimentary
Liquid is concentrated in vacuo dry Alhagi sparsifolia extract after elution.
The preparation of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract
With the weight of the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract for 100%, according to described in weight percent
Solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract are composed of the following components:
Wherein the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract the preparation method is as follows:
A. truck is added in prepare in proportion 1.39% maltodextrin, 0.46% monosodium glutamate and 0.46% salt；
B. proportioned wheaten starch is dissolved in water according to the ratio of 1:12, is cured into paste, then be separately added into proportion
Addition juice extractor mashing 1.85% ginger, above-mentioned 3.24% prepared Alhagi sparsifolia extract, 88.43% olive
Oil cures again with after 1.39% Zanthoxylum essential oil；
C. by again cure after paste, filtered, weigh after pour into whitewashing bucket, it is spare；
D. by the truck push-in fluid bed granulator boiling preheating after the completion of a step；
E. it will whitewash while making in the truck in the paste got ready in the step c fluid bed granulator preheated into Step d
Grain；
F. be freeze-dried up to the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract with freeze drier.
Finally it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than the present invention is protected
The limitation of range is protected, although explaining in detail referring to preferred embodiment to the present invention, those skilled in the art are answered
Work as understanding, it can be with modification or equivalent replacement of the technical solution of the present invention are made, without departing from the reality of technical solution of the present invention
Matter and range.
Claims (9)
1. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract, it is characterised in that: with described containing Alhagi sparsifolia extract
The weight of solid-state chafing dish bottom flavorings be 100%, according to the solid-state chafing dish bottom flavorings described in weight percent containing Alhagi sparsifolia extract by
Following components composition:
2. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract according to claim 1, it is characterised in that: the white horse with a black mane
Camel thorn extract the preparation method is as follows:
A. it extracts: using camel thorn herb dry product for raw material, smashing is spare, will be heated to constant temperature in raw material plus Extraction solvent, protects
After warm a period of time, filtering removal filter residue obtains camel thorn extracting solution；
B. be concentrated: the camel thorn extracting solution vacuum distillation concentration that step a is extracted obtains camel thorn concentrate；
C. separate: after the step b concentrate being prepared is diluted with water, pH is to alkalescent for adjusting, then will be dense after dilution
Contracting liquid is heated, keeps the temperature, after standing, adjusts pH to faintly acid, filters to obtain clear filtrate, filtrate is extracted with different organic solvents
Take, by the organic phase of each extract liquor vacuum concentration it is dry organic phase extract, merge water phase after extraction, water phase vacuum steamed
Evaporate, be concentrated, drying, crushing and to obtain water-phase extract；
D. purify: camel thorn organic phase extract and water-phase extract that step c is prepared, which are diluted with water to concentration, is
The aqueous solution of 8mg/ml, pH are adjusted to 6.5, are adsorbed with the large pore resin absorption column of opposed polarity, after washed with impurities, then successively
With the aqueous solution elution from lower alcohol to higher alcohol, eluent is collected, the organic phase that vacuum concentration is dried to obtain opposed polarity mentions
Take object and water-phase extract active constituent.
3. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract according to claim 2, it is characterised in that: the step
Camel thorn herb collecting time is 5~September part in rapid a, and the camel thorn plants, which are that branch is leafiness, spends early period or the initial stage of spending, white horse with a black mane
Camel thorn grinding particle size is 3~15mm.
4. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract according to claim 2, it is characterised in that: the step
The mass ratio of rapid a Extraction solvent and camel thorn dry product is 12:1~6, and the Extraction solvent is the aqueous solution or third of water or alcohol
The aqueous solution of the ketone perhaps ethyl acetate alcohol is ethyl alcohol or methanol or n-butanol or isopropanol or glycerol or third
The aqueous solution of glycol or butanediol, the concentration of aqueous solution of the alcohol are 30~95%, and the water bath heating temperature is 30~90
DEG C, the extraction time is 2~10h.
5. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract according to claim 2, it is characterised in that: the step
Filter in rapid a and c is in-line filter, and the filtrate is filtered obtained through coarse filtration to essence.
6. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract according to claim 2, it is characterised in that: the step
Concentrate is diluted with water 4~12 times in rapid c, and the pH of concentrate is adjusted to 7.5~9.0 after the dilution, and the heating temperature is 40
~70 DEG C, soaking time is 0.5~3h, and time of repose is 1~4h, and the pH of concentrate is adjusted to 4.5~6.5 after standing.
7. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract according to claim 2, it is characterised in that: the step
Organic extract liquid is followed successively by n-hexane, petroleum ether, ether, ethyl acetate and chloroform by extraction sequence in rapid c, extracts 1~2 time,
The water phase of the extract liquor is atmospherically distilled to brown paste at 40~55 DEG C, and drying temperature is 30~50 DEG C, drying time
For 3~6h.
8. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract according to claim 2, it is characterised in that: the step
Macroreticular resin described in rapid d macroreticular resin is one of non-polar resin, low pole resin, polar resin, adsorption time is 3~
The aqueous solution of 5h, the alcohol are respectively as follows: ethanol water, methanol aqueous solution, n-butanol aqueous solution, isopropanol to advanced by rudimentary
Aqueous solution, glycerine water solution, aqueous solution of propylene glycol and butanediol aqueous solution.
9. a kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract according to claim 1, it is characterised in that: described to contain
Have the solid-state chafing dish bottom flavorings of Alhagi sparsifolia extract the preparation method is as follows:
A. truck is added in the maltodextrin prepared in proportion, monosodium glutamate and salt；
B. proportioned wheaten starch is dissolved in water according to the ratio of 1:10~12, is cured into paste, then be separately added into proportion
After ginger, Alhagi sparsifolia extract, olive oil and Zanthoxylum essential oil that addition is beaten with juice extractor, cure again；
C. by again cure after paste, filtered, weigh after pour into whitewashing bucket, it is spare；
D. by the truck push-in fluid bed granulator boiling preheating after the completion of a step；
E. it will whitewash while pelletizing in the truck in the paste got ready in the step c fluid bed granulator preheated into Step d；
F. be freeze-dried up to the solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract with freeze drier.
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| CN113907145A (en) * | 2021-10-08 | 2022-01-11 | 武汉轻工大学 | Preparation method of safe and high-performance oil for chafing dish |
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