CN110250489A - The implementation method of chilli garlic sauce is prepared using microcapsule embedded flavor technology - Google Patents
The implementation method of chilli garlic sauce is prepared using microcapsule embedded flavor technology Download PDFInfo
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- CN110250489A CN110250489A CN201910603502.6A CN201910603502A CN110250489A CN 110250489 A CN110250489 A CN 110250489A CN 201910603502 A CN201910603502 A CN 201910603502A CN 110250489 A CN110250489 A CN 110250489A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of implementation methods that chilli garlic sauce is prepared using microcapsule embedded flavor technology, are made of salt marsh capsicum, thick broad-bean sauce, catsup, garlic in syrup, embedding garlic powder, chickens' extract, monosodium glutamate, edible salt, making vinegar.Garlic in syrup and embedding garlic powder is added, so that chilli garlic sauce garlic is aromatic strongly fragrant, lasting, while richer clearly demarcated level in mouthfeel in chilli garlic sauce prepared by the present invention.In CO2Under supercritical fluid extraction and embedding techniques synergistic effect, remain fresh Studies of The Aromatic Substances therein and nutritional ingredient to the greatest extent for garlic, not only avoid the oxidation of fresh garlic, microbial reproduction can also effectively be inhibited, combined vacuum stirring technique is boiled with reflux simultaneously, traditional chilli garlic sauce is changed by the way of adding fresh garlic tanning, avoid the Oxidation of Fat and Oils that material generates at high temperature, starch gelatinization biochemical reaction, the excessive volatilization of flavor substance under high temperature is also avoided, while encapsulation process improves the flavor of product.It makes the Flavor release of capsicum more abundant, purer, and reduces decrease speed of the garlic perfume (or spice) in the loss and shelf life during producing tanning.
Description
Technical field
The present invention relates to condiment technology field more particularly to a kind of microcapsule embedded flavor technology of application, to prepare smashed garlic peppery
Chilli garlic sauce made from the implementation method and use this method of sauce.
Background technique
With the improvement of people's living standards, especially living-pattern preservation and the accelerating rhythm of life, convenient for storage,
Carrying, safety and sanitation, nutrition and the compound seasoner of flavor multiplicity has obtained development at full speed, accounted in flavouring important
Status.Domestic at present there are many developments that place carries out compound seasoner, and small lot is launched, but generally speaking, is deposited
In many problems: the nutrition that such as production process causes raw material is largely lost, and makes product taste perfume (or spice) without dense.
Or researched and developed when product development by traditional handicraft, the flavor of product is not full enough, be extremely difficult to fry in same product, cook, stew,
The different tastes such as boil, bake.In addition, conventional composite seasoning material manufacturing technique is single, using room temperature is fried or simple compounded technology,
It is exposed to the taste compound core body of compound seasoner in air, light, heat, oxygen are affected, and there are product special flavour damages
Lose it is more, apt to deteriorate, storage period is shorter, energy consumption is high it is low with production efficiency the problems such as.
Chilli garlic sauce is that one kind goes with rice or bread suitable for all kinds of, cold and dressed with sauce powder, directly dips in food, it is also possible to make flesh of fish delicacies
Flavouring, traditional chilli garlic sauce is with water, thick broad-bean sauce, salt marsh capsicum, white granulated sugar, fresh garlic, edible salt, catsup, chilli powder etc.
For primary raw material, it is equipped with the auxiliary materials such as making vinegar and is boiled through traditional handicraft.Traditional chilli garlic sauce is cooked using fresh garlic
System, fresh garlic have pungent sense and fragrant penetrating odor, can assign food with the article of flavor.However, fresh garlic is through high temperature
Its fresh garlic fragranced loss is serious after tanning, and brown stain color is bad, deal with improperly boil it is ripe after garlic there is also and make people displeased
Happy smell, fresh garlic are not easy to store, and easily mildew, loss of aroma variation is fast.
Existing chilli garlic sauce quality and taste level are uneven, and fresh garlic perfume (or spice) fragrance is not prominent enough.Common chilli garlic sauce is
By the broken rear directly tanning of fresh garlic and salt marsh capsicum, thick broad-bean sauce to curing, without added raw feedstock smell, although addition is largely fresh
Garlic, but present be ripe garlic smell, almost without fresh garlic fragrance taste, the loss of raw material fragrance taste is serious, flavour enhancing effect effect
Fruit is poor.Microcapsule embedded garlic powder is after a kind of extraction galic essential oil using powder particle made of embedding spray drying technology,
Heating front and back does not have obvious flavor variations, it is advantageous that the slow release of fragrance matter can be effectively controlled, storage process can
It protects its distinctive fragrance and fragrance matter to avoid the influence of directly heated, light and temperature and cause oxidation deterioration, avoids effectively
Ingredient loses because of volatilization.
CN104509831A discloses a kind of chilli garlic sauce wherein preparation method, raw material include beans sauce 50kg, garlic clove 35kg,
Pimiento 10kg, ginger powder 1kg, salt 1kg, sugar 0.2kg, spice 0.3kg, vegetable oil 1.5kg, sesame oil 0.5kg.Preparation method is
First by pimiento chopping, then with vegetable oil 60min is impregnated, it is cooling stand-by after being heated to boiling point, remaining all raw material is mixed
Afterwards, 60min, heated vegetable oil and pimiento mixed liquor are stirred, filling after being again stirring for uniformly to form, the invention is directly by garlic clove
It is not shredded with capsicum, garlic perfume (or spice) and peppery perfume do not release completely.
A kind of garlic powder and chilli paste disclosed in CN200910230944, using fresh chilli as major ingredient, with flour paste, edible salt,
Light-coloured vinegar, white wine, white sugar, monosodium glutamate, garlic are auxiliary material, and production method is that the fresh chilli for cleaning, going handle is cut into block and is matched
Expect that garlic is spare at slightly pasting through mechanical grinding together, then by the thick paste of milled together with flour paste, edible salt, light-coloured vinegar, white sugar, white wine
It puts in pot, heats while stirring, heat 25-35min, finally monosodium glutamate is put into pot and is stirred evenly, cooling dress altar sealing.The garlic
Although Rong's thick chilli sauce uses garlic and the thick paste of batching machine polishing, garlic taste is easy gradually to lose in product placement process
It loses, when product reaches client's dining table, the fragrance without being boiled in preparation process.
A kind of chilli garlic sauce disclosed in CN201510523965.3 and preparation method thereof, by major ingredient: smashed garlic 240-260
Part, 50-70 parts of extra dry red wine green pepper, peanut be 50-80 parts crisp, 450-650 parts of vegetable oil, vegetable materials and smashed garlic equal proportion, auxiliary material are as follows: white
12-15 parts sugared, 3-7 parts of fragrance, 10-15 parts of edible salt, 60-80 parts of fermented soya bean, 10-30 parts of Jiang Rong, 40-60 parts of soy sauce, sesame 15-
25 parts, 3-7 parts of chicken meal etc. are made by weight.Specific production step includes: a. raw material pre-treatment and processing: production is peppery
Green pepper is broken and red oil；It is crisp to make peanut；Make smashed garlic；Make vegetable materials；B. chilli garlic sauce is prepared；C. oil strain under room temperature, it is artificial from
Right homogeneous, filling, pasteurize, packaging, finished product exfactory inspection.The invention mainly provides using the raw material of compounding as human body abundant
Nutrition, another advantage are exactly to adjust the content proportion of capsicum and white sugar, and the taste that can satisfy north and south different zones crowd needs
It asks, the fragrance to garlic in shelf life is not lost yet probes into.
It is not strong in view of existing chilli garlic sauce fresh garlic fragrance in the market, fresh garlic is not given full play in terms of flavor
Peculiar advantage, a kind of fresh garlic fragrance is full, and the chilli garlic sauce that garlic perfume (or spice) is able to achieve slow release in entire shelf life is current
It is badly in need of in industry.
Summary of the invention
Based on above-mentioned analysis, the invention discloses a kind of chilli garlic sauce of microcapsule embedded flavor technology preparation and production sides
Method is compounded using salt marsh capsicum, thick broad-bean sauce, garlic, is embedded sustained release release process, releases that fresh garlic fragrance sufficiently
It puts, and is not influenced by heat processing technique and other tastes closely merge, while the fresh garlic of the particle texture of fresh garlic and garlic powder
Fragrant mutually collaboration finally obtains a kind of fresh garlic perfume (or spice) strong flavor, garlic perfume (or spice) in the loss and shelf life during producing tanning
The slow-footed chilli garlic sauce of decrease.
In order to solve problem above, the present invention be by as following formula and manufacture craft realize:
A kind of implementation method preparing chilli garlic sauce using microcapsule embedded flavor technology, includes the following steps:
(1) reflux tanning: it is standby to obtain mixed material for row reflux tanning after salt marsh capsicum, thick broad-bean sauce, catsup are mixed with garlic in syrup
With；
(2) it prepares finished product: chickens' extract, monosodium glutamate, edible salt, embedding garlic powder is added in mixed material, one is placed into high concentration CO2It is close
It closes in reaction kettle and pressurizes, heats 5-7min, then add making vinegar and beaten uniformly along a direction, obtain finished product.
Further, 30-40 parts of the salt marsh capsicum, 25-35 parts of thick broad-bean sauce, 1-3 parts of catsup, 10-20 parts of garlic in syrup, packet
Bury 1-2 parts of garlic powder, 1-5 parts of chickens' extract, 2-6 parts of monosodium glutamate, 2-6 parts of edible salt, 1-4 parts of making vinegar.
Further, step (1) the tanning temperature is 85-95 DEG C, and the tanning time is 10-20min.
Further, the pressure of step (2) described closed reactor is 16-22MPa, and temperature is 42-52 DEG C.
Further, the garlic in syrup comprises the following steps, and counts by weight ratio, takes 7.5 parts of fresh garlic grains, 5-10 parts
White granulated sugar mixes tanning with 30-35 parts of water, and it is spare to obtain garlic in syrup.
Further, the embedding garlic powder comprises the following steps, and counts by weight ratio, takes 6 parts of garlic oil and wheat
31 parts and 2 parts of starch Sodium Octenyl Succinate of bud dextrin are made embedding greatly through embedding spray drying under the action of 1 part of emulsifier
It is spare must to embed garlic powder for garlic powder.
Further, the emulsifier is that Tween 80 is made after 16kr/min high-shear emulsifying.
Further, the spray drying EAT is 185 DEG C -195 DEG C, and leaving air temp is 85 DEG C -95 DEG C.
The invention also discloses a kind of chilli garlic sauces prepared according to any of the above-described implementation method.
Further, which is made of the raw material of following weight: 30-40 parts of salt marsh capsicum, thick broad-bean sauce 25-35
Part, garlic powder 1-2 parts of embedding, 1-5 parts of chickens' extract, 2-6 parts of monosodium glutamate, 2-6 parts of edible salt, is made 1-3 parts of catsup, 10-20 parts of garlic in syrup
Make 1-4 parts of vinegar.
The beneficial effects of the present invention are:
1, garlic in syrup and embedding garlic powder is added, so that chilli garlic sauce garlic is aromatic strongly fragrant, lasting, together in chilli garlic sauce prepared by the present invention
When mouthfeel on richer clearly demarcated level.
2, the present invention first boils salt marsh capsicum, thick broad-bean sauce, catsup and garlic in syrup through low temperature reflux, can not only sufficiently highlight
The fragrance of many kinds of substance, but fragrance will not be caused to scatter and disappear rapidly because of hot environment, it is next step high concentration CO2Confined reaction
It pressurizes in kettle, heat and lay a good foundation.
3, the present invention uses high concentration CO2Closed reactor pressurization, heat treatment raw material, can be by smashed garlic, tomato and capsicum
Flavor effectively lock, be that consumption of garlic perfume (or spice) during processing and storage reduces speed.
4, in CO2Under supercritical fluid extraction and embedding techniques synergistic effect, the oxidation of fresh garlic is not only avoided, moreover it is possible to have
Effect inhibits microbial reproduction, changes traditional chilli garlic sauce by the way of adding fresh garlic tanning, material is avoided to produce at high temperature
Raw Oxidation of Fat and Oils, starch gelatinization biochemical reaction also avoid the excessive volatilization of flavor substance under high temperature, while at sealing
Reason improves the flavor of product.
Specific embodiment
Embodiment 1
A kind of implementation method preparing chilli garlic sauce using microcapsule embedded flavor technology
(1) preparation embedding garlic powder: take garlic oil 6kg and maltodextrin 31kg and starch Sodium Octenyl Succinate 2kg in 1kg cream
Embedding garlic powder is made through embedding spray drying under the action of agent, emulsifier is Tween 80 after 16kr/min high-shear emulsifying
It is made, spray drying EAT is 190 DEG C, and leaving air temp is 90 DEG C, and it is spare must to embed garlic powder；
(2) reflux tanning: row reflux tanning after salt marsh capsicum 35kg, thick broad-bean sauce 30kg, catsup 2kg, garlic in syrup 15kg are mixed
15min, tanning temperature are 90 DEG C, and it is spare to obtain mixed material；
(3) it prepares finished product: embedding garlic powder 1.5kg, chickens' extract 3kg, monosodium glutamate 4kg, edible salt 4kg is added in mixed material, together
It is placed in high concentration CO2It pressurizes in closed reactor, heat 6min, the pressure of reaction kettle is 19MPa, and temperature is 47 DEG C, so
After add making vinegar 2.5kg and beaten uniformly along direction, obtain finished product.
Embodiment 2
A kind of implementation method preparing chilli garlic sauce using microcapsule embedded flavor technology
(1) preparation embedding garlic powder: take garlic oil 6kg and maltodextrin 31kg and starch Sodium Octenyl Succinate 2kg in 1kg cream
Embedding garlic powder is made through embedding spray drying under the action of agent, emulsifier is Tween 80 after 16kr/min high-shear emulsifying
It is made, spray drying EAT is 185 DEG C DEG C, and leaving air temp is 85 DEG C DEG C, and it is spare must to embed garlic powder；
(2) reflux tanning: row reflux tanning after salt marsh capsicum 30kg, thick broad-bean sauce 25kg, catsup 1kg, garlic in syrup 10kg are mixed
10min, tanning temperature are 85 DEG C, and it is spare to obtain mixed material；
(3) it prepares finished product: embedding garlic powder 1kg, chickens' extract 1kg, monosodium glutamate 2kg, edible salt 2kg, a juxtaposition is added in mixed material
Enter high concentration CO2It pressurizes in closed reactor, heat 5min, the pressure of reaction kettle is 16MPa, and temperature is 42 DEG C, then
It adds making vinegar 1kg to beat uniformly along a direction, obtains finished product.
Embodiment 3
A kind of implementation method preparing chilli garlic sauce using microcapsule embedded flavor technology
(1) preparation embedding garlic powder: take garlic oil 6kg and maltodextrin 31kg and starch Sodium Octenyl Succinate 2kg in 1kg cream
Embedding garlic powder is made through embedding spray drying under the action of agent, emulsifier is Tween 80 after 16kr/min high-shear emulsifying
It is made, spray drying EAT is 195 DEG C, and leaving air temp is 95 DEG C, and it is spare must to embed garlic powder；
(2) reflux tanning: row reflux tanning after salt marsh capsicum 40kg, thick broad-bean sauce 35kg, catsup 3kg, garlic in syrup 20kg are mixed
20min, tanning temperature are 95 DEG C, and it is spare to obtain mixed material；
(3) it prepares finished product: embedding garlic powder 2kg, chickens' extract 5kg, monosodium glutamate 6kg, edible salt 6kg, a juxtaposition is added in mixed material
Enter high concentration CO2It pressurizes in closed reactor, heat 7min, the pressure of reaction kettle is 22MPa, and temperature is 52 DEG C, then
It adds making vinegar 4kg to beat uniformly along a direction, obtains finished product.
Comparative example 1
Compared to embodiment 1, which cancels the use of embedding garlic powder, is replaced with drying garlic.Concrete operations
It is as follows:
(1) it prepares garlic: taking row broken wall treatment after fresh garlic slice drying, it is spare to obtain garlic；
(2) reflux tanning: row reflux tanning after salt marsh capsicum 35kg, thick broad-bean sauce 30kg, catsup 2kg, garlic in syrup 15kg are mixed
15min, tanning temperature are 90 DEG C, and it is spare to obtain mixed material；
(3) it prepares finished product: garlic 1.5kg, chickens' extract 3kg, monosodium glutamate 4kg, edible salt 4kg, a juxtaposition is added in mixed material
Enter high concentration CO2It pressurizes in closed reactor, heat 6min, the pressure of reaction kettle is 19MPa, and temperature is 47 DEG C, then
It adds making vinegar 2.5kg to beat uniformly along a direction, obtains finished product.
Comparative example 2
Compared to embodiment 1, which cancels reflux tanning technique, but uses simple infusion technique.Concrete operations are as follows:
(1) preparation embedding garlic powder: take garlic oil 6kg and maltodextrin 31kg and starch Sodium Octenyl Succinate 2kg in 1kg cream
Embedding garlic powder is made through embedding spray drying under the action of agent, emulsifier is Tween 80 after 16kr/min high-shear emulsifying
It is made, spray drying EAT is 190 DEG C, and leaving air temp is 90 DEG C, and it is spare must to embed garlic powder；
(2) infusion: carrying out small fire infusion after salt marsh capsicum 35kg, thick broad-bean sauce 30kg, catsup 2kg, garlic in syrup 15kg are mixed, to
It pours out spare after liquid level boiling, obtains mixed material；
(3) it prepares finished product: embedding garlic powder 1.5kg, chickens' extract 3kg, monosodium glutamate 4kg, edible salt 4kg is added in mixed material, together
It is placed in high concentration CO2It pressurizes in closed reactor, heat 6min, the pressure of reaction kettle is 19MPa, and temperature is 47 DEG C, so
After add making vinegar 2.5kg and beaten uniformly along direction, obtain finished product.
Comparative example 3
Compared to embodiment 1, which cancels high concentration CO2Use, but directly in closed reactor pressurization, at heating
Reason.Concrete operations are as follows:
(1) preparation embedding garlic powder: take garlic oil 6kg and maltodextrin 31kg and starch Sodium Octenyl Succinate 2kg in 1kg cream
Embedding garlic powder is made through embedding spray drying under the action of agent, emulsifier is Tween 80 after 16kr/min high-shear emulsifying
It is made, spray drying EAT is 190 DEG C, and leaving air temp is 90 DEG C, and it is spare must to embed garlic powder；
(2) reflux tanning: row reflux tanning after salt marsh capsicum 35kg, thick broad-bean sauce 30kg, catsup 2kg, garlic in syrup 15kg are mixed
15min, tanning temperature are 90 DEG C, and it is spare to obtain mixed material；
(3) it prepares finished product: embedding garlic powder 1.5kg, chickens' extract 3kg, monosodium glutamate 4kg, edible salt 4kg is added in mixed material, together
It is placed in pressurization in closed reactor, heat treatment 6min, the pressure of reaction kettle is 19MPa, and temperature is 47 DEG C, then adds wine
It makes vinegar 2.5kg to beat uniformly along a direction, obtains finished product.
Test example 1
Fragrance effects scoring to chilli garlic sauce made from embodiment 1, comparative example 1-3, it is 8-10 points that wherein effect is satisfactory,
Work well and be evident as 6-8 point, it is 4-6 points that effect, which is easy to discover, slightly effect but it is unobvious be 2-4 points, be to no effect 0-2
Point.Each group scoring is as shown in table 1:
The fragrance testing evaluation of chilli garlic sauce made from 1 embodiment of table and comparative example
。
According to 1 result of table it is found that chilli garlic sauce made from embodiment 1 30min is heated either at 150 DEG C, in water plus
It is placed for 24 hours under heat boiling 30min or normal temperature condition, fragrance testing evaluation can reach good result.And comparative example 1 is compared
Embodiment 1 cancels the use of embedding garlic powder, and after being replaced with drying garlic, fragrance is decreased obviously.Comparative example 2
After cancelling reflux tanning technique compared to embodiment 1, fragrance is also decreased obviously, but slightly above comparative example 1.Comparative example 3 is compared
Embodiment 1 cancels high concentration CO2Use, but directly in closed reactor pressurization, heat treatment, fragrance is also obvious not as good as real
Apply example 1.It can be seen that only using embedding garlic powder, reflux tanning technique and high concentration CO2Closed reactor pressurization,
Under the synergistic effect of heat treatment, fragrance matter sustained release could be obtained and stable chilli garlic sauce, allow thick chilli sauce in shelf life
Interior fragrance locking effect is not more preferably, easy to lose.
Test example 2
Micro biological Tests index determining is carried out after using pasteurize to the chilli garlic sauce of embodiment 1.Product uses pasteurize,
Chilli garlic sauce after will be filling is heated to 70-75 DEG C, and keeps this temperature 30min, and then rapid cooling is to 4-5 DEG C.
Microbiological indicator includes:
Total plate count measurement: GB 4789.2-2010；
Enumeration of coliforms: GB4789.3-2010；
Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) count: GB 29921-2013.
As a result:
Total plate count≤100 cfu/g；Coliform≤3 cfu/g；Pathogenic bacteria are not detected.
The embodiment of the present invention all has good Microorganism Evaluation as a result, total plate count and coliform, pathogenic bacteria accord with
Close related GB standard.
Test example 3
Fragrance matter test is carried out to the chilli garlic sauce of embodiment 1, comparative example 1-3, each group fragrance matter content is as shown in table 2.
。
According to 2 result of table it is found that chilli garlic sauce allyl sulfide made from embodiment 1,2- vinyl -4H-1,3- bis-
The content of thiophene English is apparently higher than comparative example 1-3.Comparative example 1 cancels the use of embedding garlic powder compared to embodiment 1, is replaced with
After drying garlic, fragrance is decreased obviously.After comparative example 2 cancels reflux tanning technique compared to embodiment 1, fragrance is also obvious
Decline, but slightly above comparative example 1.Comparative example 3 cancels high concentration CO compared to embodiment 12Use, but directly in confined reaction
Kettle pressurization, heat treatment, fragrance is also obvious not as good as embodiment 1, equally matched with comparative example 1.It can be seen that only using packet
Bury garlic powder, reflux tanning technique and high concentration CO2Under closed reactor pressurization, the synergistic effect heated, can just it obtain
Obtain the chilli garlic sauce that garlic taste highlights.
The above content is only better embodiment of the invention, for those of ordinary skill in the art, according to the present invention
Thought, there will be changes in the specific implementation manner and application range, and the content of the present specification should not be construed as to this hair
Bright limitation.
Claims (10)
1. a kind of implementation method for preparing chilli garlic sauce using microcapsule embedded flavor technology, which is characterized in that this method includes
Following steps:
(1) reflux tanning: reflux tanning is carried out after salt marsh capsicum, thick broad-bean sauce, catsup are mixed with garlic in syrup, it is standby to obtain mixed material
With；
(2) it prepares finished product: chickens' extract, monosodium glutamate, edible salt, embedding garlic powder is added in mixed material, one is placed into high concentration CO2It is close
It closes in reaction kettle and pressurizes, heats 5-7min, then add making vinegar and beaten uniformly along a direction, obtain finished product.
2. implementation method according to claim 1, which is characterized in that 30-40 parts of the salt marsh capsicum, thick broad-bean sauce 25-35
Part, garlic powder 1-2 parts of embedding, 1-5 parts of chickens' extract, 2-6 parts of monosodium glutamate, 2-6 parts of edible salt, is made 1-3 parts of catsup, 10-20 parts of garlic in syrup
Make 1-4 parts of vinegar.
3. implementation method according to claim 1, which is characterized in that step (1) the tanning temperature is 85-95 DEG C, is endured
Time processed is 10-20min.
4. implementation method according to claim 1, which is characterized in that the pressure of step (2) described closed reactor is 16-
22MPa, temperature are 42-52 DEG C.
5. implementation method according to claim 2, which is characterized in that the garlic in syrup comprises the following steps, by weight
Proportion meter, takes 7.5 parts of fresh garlic grains, 5-10 portions of white granulated sugars to mix tanning with 30-35 parts of water, it is spare to obtain garlic in syrup.
6. implementation method according to claim 2, which is characterized in that the embedding garlic powder comprises the following steps, and presses
Weight meter takes 6 parts of garlic oil and 31 parts of maltodextrin and 2 parts of the starch Sodium Octenyl Succinate works in 1 part of emulsifier
Embedding garlic powder is made through embedding spray drying with lower, it is spare garlic powder must to be embedded.
7. implementation method according to claim 6, which is characterized in that the emulsifier is that Tween 80 is cut through 16kr/min high
It is made after cutting emulsification.
8. implementation method according to claim 6, which is characterized in that the spray drying EAT is 185 DEG C -195
DEG C, leaving air temp is 85 DEG C -95 DEG C.
9. a kind of chilli garlic sauce of -8 any implementation method preparations according to claim 1.
10. a kind of chilli garlic sauce according to claim 9, which is characterized in that the thick chilli sauce by following weight original
Material is made: 30-40 parts of salt marsh capsicum, 25-35 parts of thick broad-bean sauce, 1-3 parts of catsup, 10-20 parts of garlic in syrup, embedding garlic powder 1-2 parts,
1-5 parts of chickens' extract, 2-6 parts of monosodium glutamate, 2-6 parts of edible salt, 1-4 parts of making vinegar.
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