CN110236167A - A kind of salt and pepper seasoning and preparation method thereof with strong numb taste - Google Patents
A kind of salt and pepper seasoning and preparation method thereof with strong numb taste Download PDFInfo
- Publication number
- CN110236167A CN110236167A CN201910646304.8A CN201910646304A CN110236167A CN 110236167 A CN110236167 A CN 110236167A CN 201910646304 A CN201910646304 A CN 201910646304A CN 110236167 A CN110236167 A CN 110236167A
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- Prior art keywords
- salt
- xanthoxylum oleoresin
- seasoning
- preparation
- pepper
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- 150000003839 salts Chemical class 0.000 title claims abstract description 90
- 235000019640 taste Nutrition 0.000 title claims abstract description 45
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 41
- 239000006002 Pepper Substances 0.000 title claims abstract description 41
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 41
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 41
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 41
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 84
- 239000008601 oleoresin Substances 0.000 claims abstract description 61
- 241000722363 Piper Species 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 39
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000000605 extraction Methods 0.000 claims abstract description 17
- 239000012530 fluid Substances 0.000 claims abstract description 8
- 238000000926 separation method Methods 0.000 claims abstract description 8
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 239000000284 extract Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 9
- 238000000889 atomisation Methods 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 7
- 241000345998 Calamus manan Species 0.000 claims description 2
- 239000003595 mist Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 235000012950 rattan cane Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 239000000341 volatile oil Substances 0.000 abstract description 15
- 239000000126 substance Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 239000007790 solid phase Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 2
- 239000012071 phase Substances 0.000 abstract 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 40
- 230000000052 comparative effect Effects 0.000 description 18
- 239000003205 fragrance Substances 0.000 description 18
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 235000019441 ethanol Nutrition 0.000 description 6
- PSKIOIDCXFHNJA-UHFFFAOYSA-N Sanshool Natural products CC=CC=CC=CCCC=CC=CC(=O)NC(C)C PSKIOIDCXFHNJA-UHFFFAOYSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 244000147058 Derris elliptica Species 0.000 description 2
- 229920001144 Hydroxy alpha sanshool Polymers 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- -1 alkene terpene Chemical class 0.000 description 2
- IGODOXYLBBXFDW-UHFFFAOYSA-N alpha-Terpinyl acetate Chemical compound CC(=O)OC(C)(C)C1CCC(C)=CC1 IGODOXYLBBXFDW-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 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
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 238000001819 mass spectrum Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229940116257 pepper extract Drugs 0.000 description 2
- MDHYEMXUFSJLGV-UHFFFAOYSA-N phenethyl acetate Chemical compound CC(=O)OCCC1=CC=CC=C1 MDHYEMXUFSJLGV-UHFFFAOYSA-N 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 240000005125 Myrtus communis Species 0.000 description 1
- BKATZVAUANSCKN-GHMZBOCLSA-N [(1r,5s)-6,6-dimethyl-4-bicyclo[3.1.1]hept-3-enyl]methyl acetate Chemical compound C1[C@]2([H])C(COC(C)=O)=CC[C@@]1([H])C2(C)C BKATZVAUANSCKN-GHMZBOCLSA-N 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- SBXYHCVXUCYYJT-UEOYEZOQSA-N alpha-Sanshool Chemical compound C\C=C\C=C\C=C/CC\C=C\C(=O)NCC(C)C SBXYHCVXUCYYJT-UEOYEZOQSA-N 0.000 description 1
- IPZIYGAXCZTOMH-UHFFFAOYSA-N alpha-eudesmol Natural products CC1=CCCC2CCC(CC12)C(C)(C)O IPZIYGAXCZTOMH-UHFFFAOYSA-N 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 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 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- KVUKDCFEXVWYBN-UHFFFAOYSA-N gamma-sanshooel Natural products CC=CC=CC=CCCC=CC=CC(=O)NCC(C)C KVUKDCFEXVWYBN-UHFFFAOYSA-N 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- BKATZVAUANSCKN-UHFFFAOYSA-N myrtenyl acetate Natural products CC(=O)OCC1=CCC2C(C)(C)C1C2 BKATZVAUANSCKN-UHFFFAOYSA-N 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 208000035824 paresthesia Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- RBNWAMSGVWEHFP-UHFFFAOYSA-N trans-p-Menthane-1,8-diol Chemical compound CC(C)(O)C1CCC(C)(O)CC1 RBNWAMSGVWEHFP-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 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
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- 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
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
The invention discloses a kind of salt and pepper seasoning and preparation method thereof with strong numb taste, Chinese prickly ash beats sieving for standby after powder；Using supercritical CO2Technology carries out heating extraction to zanthoxylum powder, and CO is finally carried out in separating still dissolved with the fluid of xanthoxylum oleoresin2It is spare that xanthoxylum oleoresin is made in separation；Fine droplet is formed through micro-atomizing nozzle using hydraulic；Salt is sufficiently mixed through high speed rotation fly cutter and xanthoxylum oleoresin droplet, realizes the combination of solid phase and oily phase；The final spiced salt that numb taste and aromatic flavour is made.Volatility Japan pepper essential oil had not only been contained using the spiced salt prepared by the present invention, but also has contained a large amount of not volatile taste compositions；Furthermore the high-speed stirred to salt is combined with hydraulic micro-atomizing technique, realizes the combination of solid phase and oily phase, makes finished product form more stable homogeneous, and after the preservation of long period, spiced salt flavor substance and spicy components are still good.
Description
Technical field
The present invention relates to a kind of flavouring, and in particular to a kind of salt and pepper seasoning and its preparation side with strong numb taste
Method.
Background technique
Chinese prickly ash has special pungent fragrance taste, and fragrance is strong, and pungent fiber crops are indispensable a kind of fragrant pungent in Sichuan cuisine seasoning persistently
Material；In addition, due to containing polyphenol, flavones, alkaloid isoreactivity ingredient in Chinese prickly ash, it may have higher medical value.Chinese prickly ash one
As be processed to dried pepper, zanthoxylum powder and Zanthoxylum essential oil, or be mutually configured to compound seasoner with other spices；The spiced salt is exactly most
Common one kind is widely used in the seasoning of varieties of food items.In recent years, with the development of China's flavoring industry, green pepper is surrounded
The exploitation of product salt also has different production methods, and disclosed preparation method has:
CN201410503427 discloses a kind of preparation method of spiced salt powder, concrete operations be by salt, zanthoxylum powder, fennel powder,
Tangerine peel powder, monosodium glutamate, green pepper powder and cumin powder mix according to a certain percentage, and final obtained spiced salt fragrance assails the nostrils, delicious flavour, battalion
Support balanced and low manufacture cost.Although it is single that this invention solves existing spiced salt product composition, the not strong problem of odor type,
Being is to be mixed to prepare by ingredient through physics mode, therefore quality of finished can be made to exist because of places of origin of raw materials difference due to its product
Occur larger difference between different batches, can not realize standardized production.
CN201810657886 discloses a kind of Chinese prickly ash salt production process, which is predominantly first prepared into ethyl alcohol
To pepper extract, then to suitable salt, beta-cyclodextrin and maltodextrin is added in extract, finally weigh under certain condition
Crystallization obtains the spiced salt；Although it is low and can not standardize that the invention by alcohol extracting available things of Zanthoxylum bungeanum solves existing spiced salt solubility
The problem of production, but not in view of alcohol extract cannot sufficiently extract the fragrance matter of Chinese prickly ash, therefore the fragrance of finished product does not reach
Mark.
In conclusion there is presently no a spiced salt products can realize standard again while guaranteeing Chinese prickly ash raw material flavor
Metaplasia produces.The present invention develops a spiced salt product with strong Chinese prickly ash flavor, and guarantees product quality (numb taste and fragrance)
Stability, it is particularly significant for the exploitation and quality control of flavor product salt.
Summary of the invention
In view of disadvantage mentioned above, the purpose of the present invention is to provide a kind of salt and pepper seasoning with strong numb taste and its preparations
Method uses supercritical CO by raw material of Chinese prickly ash2Technology extracts xanthopicrite, mixed by high speed fly cutter spray art and salt
Close, the last obtained spiced salt not only has the fragrance and numb taste of Chinese prickly ash, but also also ensure product within the shelf-life quality it is steady
It is qualitative.
In order to achieve the above object, the invention adopts the following technical scheme:
A kind of salt and pepper seasoning with strong numb taste, the raw material of following weight are made: 2-4 parts of xanthoxylum oleoresin, food
200-400 parts of salt.
Further, which is made of the raw material of following weight: 3 parts of xanthoxylum oleoresin, 300 parts of salt.
A kind of preparation method of the salt and pepper seasoning with strong numb taste, includes the following steps:
(1) prepare zanthoxylum powder: Chinese prickly ash beats powder, and it is spare to obtain zanthoxylum powder for sieving；
(2) prepare xanthoxylum oleoresin: zanthoxylum powder is fitted into extraction kettle, and heat temperature raising after sealing is pumped into CO2Gas increases extraction
Kettle pressure adjusts CO2Gas flow extracts xanthoxylum oleoresin；Finally carried out in separating still dissolved with the fluid of xanthoxylum oleoresin
CO2Xanthoxylum oleoresin is made in separation；
(3) xanthoxylum oleoresin the atomization of xanthoxylum oleoresin: is formed into fine droplet through micro-atomizing nozzle using hydraulic；
(4) high-speed stirred: salt is sufficiently mixed through high speed rotation fly cutter and xanthoxylum oleoresin droplet, obtains the green pepper with strong numb taste
Salt seasoning.
Further, the Chinese prickly ash is any one in pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani and rattan green pepper.
Further, the mesh number of step (1) described zanthoxylum powder is 40-80 mesh.
Further, step (2) is described heats to 25-45 DEG C；The raising extraction kettle pressure is to 20-35MPa；Institute
It states and adjusts CO2The flow control of gas is in 20-30L/h.
Further, step (3) mist droplet particle size is 5 μm.
Further, step (4) the fly cutter revolving speed is 4000-5000 rpm.
The salt and pepper seasoning that the invention also discloses a kind of with strong numb taste according to made from any of the above-described preparation method,
By 2-4 parts of xanthoxylum oleoresin, 200-400 parts of salt are made the seasoning.
The present invention has the advantages that compared with existing product and technology
1, what the present invention prepared that the spiced salt uses is pepper extract xanthoxylum oleoresin, it had not only contained volatility Japan pepper essential oil, but also contained
There are a large amount of not volatile taste compositions；Compared with Japan pepper essential oil, there is fragrance and numb taste to compare balance for it, and mouthfeel is more plentiful
Many advantages, such as；Compared with Chinese prickly ash alcohol extract, dissolvent residual is not present, raw material Chinese prickly ash fragrance and numb taste extract insufficient wait and lack
Point.
2, in order to further ensure product quality, product grease stain is such as prevented to be precipitated, the volatilization of product Chinese prickly ash fragrance matter, numb taste
Weaken, the present invention has also combined the high-speed stirred to salt using hydraulic micro-atomizing technique, makes finished product shape
State more stable homogeneous, and after the preservation of long period, spiced salt flavor substance and spicy components are still good.
Detailed description of the invention
Fig. 1 is 1 spiced salt fragrance matter total ion current figure of embodiment；
Fig. 2 is that embodiment 1 stores 6 months spiced salt spicy components type HPLC figures.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
In invention is further explained, it should not be understood as limiting the scope of the invention.The people that is skilled in technique in the field
Member can make some nonessential modifications and adaptations to the present invention according to the content of aforementioned present invention.
Embodiment 1
A kind of salt and pepper seasoning with strong numb taste
(1) prepare zanthoxylum powder: Chinese prickly ash beats powder, crosses 60 meshes, it is spare to obtain zanthoxylum powder；
(2) prepare xanthoxylum oleoresin: zanthoxylum powder is fitted into extraction kettle, and 35 DEG C are heated to after sealing, is pumped into CO2Gas rises
High extraction kettle pressure adjusts CO to 28MPa2Gas flow extracts xanthoxylum oleoresin in 25L/h；Finally dissolved with xanthoxylum oleoresin
Fluid CO is carried out in separating still2Xanthoxylum oleoresin is made in separation；
(3) atomization of xanthoxylum oleoresin: xanthoxylum oleoresin is formed partial size through micro-atomizing nozzle is 5 μm fine using hydraulic
Droplet；
(4) high-speed stirred: 300kg salt is sufficiently mixed through high speed rotation fly cutter and 3kg xanthoxylum oleoresin droplet, and fly cutter revolving speed is
4500 rpm obtain the salt and pepper seasoning with strong numb taste.
Embodiment 2
A kind of salt and pepper seasoning with strong numb taste
(1) prepare zanthoxylum powder: Chinese prickly ash beats powder, crosses 40 meshes, it is spare to obtain zanthoxylum powder；
(2) prepare xanthoxylum oleoresin: zanthoxylum powder is fitted into extraction kettle, and 25 DEG C are heated to after sealing, is pumped into CO2Gas rises
High extraction kettle pressure adjusts CO to 20MPa2Gas flow extracts xanthoxylum oleoresin in 20L/h；Finally dissolved with xanthoxylum oleoresin
Fluid CO is carried out in separating still2Xanthoxylum oleoresin is made in separation；
(3) atomization of xanthoxylum oleoresin: xanthoxylum oleoresin is formed partial size through micro-atomizing nozzle is 5 μm fine using hydraulic
Droplet；
(4) high-speed stirred: 200kg salt is sufficiently mixed through high speed rotation fly cutter and 2kg xanthoxylum oleoresin droplet, and fly cutter revolving speed is
4000rpm obtains the salt and pepper seasoning with strong numb taste.
Embodiment 3
A kind of salt and pepper seasoning with strong numb taste
(1) prepare zanthoxylum powder: Chinese prickly ash beats powder, crosses 80 meshes, it is spare to obtain zanthoxylum powder；
(2) prepare xanthoxylum oleoresin: zanthoxylum powder is fitted into extraction kettle, and 45 DEG C are heated to after sealing, is pumped into CO2Gas rises
High extraction kettle pressure adjusts CO to 35MPa2Gas flow extracts xanthoxylum oleoresin in 30L/h；Finally dissolved with xanthoxylum oleoresin
Fluid CO is carried out in separating still2Xanthoxylum oleoresin is made in separation；
(3) atomization of xanthoxylum oleoresin: xanthoxylum oleoresin is formed partial size through micro-atomizing nozzle is 5 μm fine using hydraulic
Droplet；
(4) high-speed stirred: 400kg salt is sufficiently mixed through high speed rotation fly cutter and 4kg xanthoxylum oleoresin droplet, and fly cutter revolving speed is
5000 rpm obtain the salt and pepper seasoning with strong numb taste.
Comparative example 1
A kind of salt and pepper seasoning and preparation method thereof with strong numb taste does not add in comparative example 1 compared with Example 1
Xanthoxylum oleoresin, but add Japan pepper essential oil the following steps are included:
(1) prepared by Japan pepper essential oil: Chinese prickly ash crushed 60 meshes, be put into round-bottomed flask, be added and drink by solid-liquid ratio 1:8(w/v)
With water, electric furnace ebuillition of heated 2h collects distillation extract, Japan pepper essential oil is made；
(2) atomization of Japan pepper essential oil: using hydraulic through micro-atomizing nozzle, the fine droplet that partial size is 5 μm is formed；
(3) high-speed stirred: 300kg salt is sufficiently mixed through high speed rotation fly cutter and 3kg Japan pepper essential oil droplet, and fly cutter revolving speed is
4500 rpm obtain the salt and pepper seasoning with strong numb taste.
Comparative example 2
A kind of salt and pepper seasoning and preparation method thereof with strong numb taste will not spent in comparative example 2 compared with Example 1
Green pepper oleoresin is atomized, but is directly added into the salt of high-speed stirred.The following steps are included:
(1) prepare zanthoxylum powder: Chinese prickly ash beats powder, crosses 60 meshes, it is spare to obtain zanthoxylum powder；
(2) prepare xanthoxylum oleoresin: zanthoxylum powder is fitted into extraction kettle, and 35 DEG C are heated to after sealing, is pumped into CO2Gas rises
High extraction kettle pressure adjusts CO to 28MPa2Gas flow extracts xanthoxylum oleoresin in 25L/h；Finally dissolved with xanthoxylum oleoresin
Fluid CO is carried out in separating still2Xanthoxylum oleoresin is made in separation；
(3) high-speed stirred: 300kg salt is sufficiently mixed through high speed rotation fly cutter and 3kg xanthoxylum oleoresin, and fly cutter revolving speed is 4500
Rpm obtains the salt and pepper seasoning with strong numb taste.
Comparative example 3
A kind of salt and pepper seasoning and preparation method thereof with strong numb taste, compared with Example 1, there is no salt in comparative example 3
Carry out high-speed stirred.The following steps are included:
(1) prepare zanthoxylum powder: Chinese prickly ash beats powder, crosses 60 meshes, it is spare to obtain zanthoxylum powder；
(2) prepare xanthoxylum oleoresin: zanthoxylum powder is fitted into extraction kettle, and 35 DEG C are heated to after sealing, is pumped into CO2Gas rises
High extraction kettle pressure adjusts CO to 28MPa2Gas flow extracts xanthoxylum oleoresin in 25L/h；Finally dissolved with xanthoxylum oleoresin
Fluid CO is carried out in separating still2Xanthoxylum oleoresin is made in separation；
(3) atomization of xanthoxylum oleoresin: xanthoxylum oleoresin is formed partial size through micro-atomizing nozzle is 5 μm fine using hydraulic
Droplet；
(4) stir: 300kg salt is sufficiently mixed with 3kg xanthoxylum oleoresin droplet, obtains the salt and pepper seasoning with strong numb taste.
Test index
A kind of organoleptic indicator's (such as smell and flavour) of the salt and pepper seasoning with strong numb taste and quality stability are evaluation productions
The excellent important indicator of product.Therefore in order to highlight product of the present invention the advantages of, test the organoleptic attribute of product, flavor substance and
Spicy components stability.
(1) organoleptic indicator
A kind of spiced salt with strong numb taste is seasoned in terms of the color of seasoning, smell, texture, flavour and dissolubility 3
Material is evaluated, and method is selection by professional training and 10 people with Majors of Food background are to above-described embodiment and comparison
Product progress subjective appreciation obtained in example.A kind of standards of grading of the salt and pepper seasoning with strong numb taste are shown in Table 1.
A kind of salt and pepper seasoning standards of grading with strong numb taste of table 1
。
Product appraisal result table in 2 embodiment of table and comparative example
。
Can be found that from Tables 1 and 2 appraisal result: embodiment 1-3 one kind made from the method for the present invention has strong numb taste
Salt and pepper seasoning, the color with Chinese prickly ash raw material itself, newss has strong, pure Chinese prickly ash fragrance, food with Chinese prickly ash
Numb taste, without other miscellaneous tastes, texture is uniform, and no grease stain is precipitated and dissolubility is good.It is sent out by comparative example and comparative example product
It is existing, higher sensory evaluation total score is obtained according to embodiment product made of present invention process；Illustrate that technique can through the invention
To produce the good salt and pepper seasoning product of organoleptic indicator.Comparative example 1 and comparative example 1(Japan pepper essential oil replace Zanthoxylum essential oil
Resin addition), discovery adds spiced salt product made from Japan pepper essential oil in terms of color, smell and flavour inferior to addition Zanthoxylum essential oil tree
Product made from rouge, analysis reason, which may be Japan pepper essential oil, to be obtained by steam distillation, without Chinese prickly ash pigment and its steaming
Distillate is Chinese prickly ash volatile flavor component, is free of taste substance fiber crops taste, therefore causes finished product sensory scores low.Comparative example 1
With comparative example 2(xanthoxylum oleoresin without atomization process) and comparative example 3(salt do not pass through high-speed stirred), find Zanthoxylum essential oil tree
Rouge is uneven without spiced salt quality made from atomization process, and texture is inhomogenous, there is grease stain precipitation, and solubility is also low, therefore causes end
Product sensory score is low.
(2) product special flavour estimation of stability
Storage is carried out to the product by above-described embodiment and the production of comparative example method and saves experiment.It is placed in normal temperature and pressure environment
6 months, the variation of 0,2,4,6 month sensory characteristics of products of storage is described by sensory evaluation, and combine headspace solid-phase microextraction-
Fragrance when gaseous mass spectrum (GC-MS) and ultraviolet-spectrophotometer test and analyze 1 spiced salt of embodiment storage the 0th and 6th month respectively
The variation of substance and spicy components content, 1 spiced salt of embodiment when having detected storage 6 months by high performance liquid chromatography (HPLC)
Spicy components type.Analyses Methods for Sensory Evaluation Results such as the following table 3, fragrance matter testing result such as Fig. 1, spicy components content detection result are such as
Table 4 and spicy components species detection result are as shown in Figure 2:
The spiced salt stores Analyses Methods for Sensory Evaluation Results table in 3 embodiment of table and comparative example
。
As can be known from Table 3: being stored in 6 months not according to the spiced salt product of the embodiment 1-3 of present invention process production
It will appear the phenomenon that xanthoxylum oleoresin is precipitated, and the spiced salt product of comparative example 1-3 can not be realized.The green pepper of embodiment 1-3 in 6 months
Product salt still has Chinese prickly ash raw material true qualities and apparent Chinese prickly ash fragrance and numb taste, and Chinese prickly ash flavor and salt flavor are perfect
In conjunction with being not in smell not harmony, unconspicuous phenomenon in comparative example 1-3 product.Therefore, illustrate product of the present invention longer
(6 months) are not in that product color weakens, Chinese prickly ash flavor weakens, picotement reduces and what grease stain was precipitated shows in storage time
As being the preferable spiced salt product of a quality.
From headspace solid-phase microextraction-gaseous mass spectrum (HP-SPME-GC-MS) analysis result (Fig. 1) discovery, 0 and 6 is stored
Fragrance matter type is respectively that 74 and 72 kind are contained from the point of view of main body fragrance species analysis in 1 spiced salt product of embodiment of the moon
Fragrance active constituent alkene terpene, alcohols and esters in Chinese prickly ash, are β-carypohyllene, eudesmol, linalool, 4- terpenes respectively
Alcohol, terpinol, myrte, myrtenyl acetate, bergamio, phenethyl acetate and terpinyl acetate, common structure
At the characteristic chicken flavor of the produced spiced salt of the method for the present invention.
(table 4) is known from measurement result of the ultraviolet-spectrophotometer to spiced salt spicy components content, green pepper after storage 6 months
Salt spicy components content has almost no change.High performance liquid chromatography (HPLC) analysis result (Fig. 2) discovery: after storage 6 months
Spicy components detect 5 kinds in 1 product of embodiment, wherein 1,2,3,4,5 is respectively OH- ε-sanshool, OH- α-sanshool, OH-
β-sanshool, OH- γ-sanshool and OH- γ-different sanshool.Content it is higher be OH- α-sanshool and OH- β-sanshool, it
Have typical tingling sensation, feeling of numbness and salivary secretion taste perception.In conclusion 1 spiced salt of embodiment after storage 6 months
Product still has typical numb-taste components, therefore illustrates product of the present invention stay in grade, and (6 months) product in a long time
Matter is constant.
4 spiced salt spicy components assay result of table
。
Claims (10)
1. a kind of salt and pepper seasoning with strong numb taste, which is characterized in that the seasoning by following weight raw material
It is made: 2-4 parts of xanthoxylum oleoresin, 200-400 parts of salt.
2. seasoning according to claim 1, which is characterized in that the seasoning by following weight raw material system
At: 3 parts of xanthoxylum oleoresin, 300 parts of salt.
3. a kind of preparation method of the salt and pepper seasoning according to claim 1 or 2 with strong numb taste, feature exist
In this method comprises the following steps:
(1) prepare zanthoxylum powder: Chinese prickly ash beats powder, and it is spare to obtain zanthoxylum powder for sieving；
(2) prepare xanthoxylum oleoresin: zanthoxylum powder is fitted into extraction kettle, and heat temperature raising after sealing is pumped into CO2Gas increases extraction kettle
Pressure adjusts CO2Gas flow extracts xanthoxylum oleoresin；CO is finally carried out in separating still dissolved with the fluid of xanthoxylum oleoresin2
Xanthoxylum oleoresin is made in separation；
(3) xanthoxylum oleoresin the atomization of xanthoxylum oleoresin: is formed into fine droplet through micro-atomizing nozzle using hydraulic；
(4) high-speed stirred: salt is sufficiently mixed through high speed rotation fly cutter and xanthoxylum oleoresin droplet, obtains the green pepper with strong numb taste
Salt seasoning.
4. preparation method according to claim 3, which is characterized in that the Chinese prickly ash is in pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani and rattan green pepper
Any one.
5. preparation method according to claim 3, which is characterized in that the mesh number of step (1) described zanthoxylum powder is 40-80
Mesh.
6. preparation method according to claim 3, which is characterized in that step (2) is described to heat to 25-45 DEG C；Institute
It states and increases extraction kettle pressure to 20-35MPa；The adjusting CO2The flow control of gas is in 20-30L/h.
7. preparation method according to claim 3, which is characterized in that step (3) mist droplet particle size is 5 μm.
8. preparation method according to claim 3, which is characterized in that step (4) the fly cutter revolving speed is 4000-5000
rpm。
9. a kind of according to any preparation method of claim 3 ~ 8 salt and pepper seasoning obtained with strong numb taste.
10. the preparation method salt and pepper seasoning obtained with strong numb taste according to claim 9, which is characterized in that should
By 2-4 parts of xanthoxylum oleoresin, 200-400 parts of salt are made seasoning.
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| CN113170874A (en) * | 2021-05-31 | 2021-07-27 | 四川省雅士科技有限公司 | Preparation method of novel compound seasoning |
| CN113383941A (en) * | 2021-06-25 | 2021-09-14 | 仲景食品股份有限公司 | Preparation method of high-hemp pepper powder |
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