CN111227215A - 无渣（或少渣）卤水料的生产新工艺与方法 - Google Patents
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Abstract
本发明公开了一种食用无渣(或少渣)卤水料的生产新工艺与方法。广泛应用于食品工业和餐饮业。它结合传统的溶剂法、超临界二氧化碳法或亚临界法等提取技术提取香辛料中油树脂或精油，在科学定量分析的基础上，进行科学配比，再结合现代香精香料的调香技术，生产出适应各种肉制品和豆类制品等无渣(或少渣)卤水料。该法生产出的卤水料与传统的卤料相比，卤制效果稳定可控、工艺方法简单、易于批量工业化生产。
Description
技术领域
本专利涉及到一个完整的无渣(或少渣)卤水料的生产新工艺与方法。广泛应用于食品工业和餐饮业。天然香辛料为《GB/T 12729.1-2008香辛料和调味品名称》所列的所有食用天然香料。
背景技术
在我国千百年来香辛料卤料被广泛用于各种肉制品的酱卤，是我国的饮食文化和肉制品加工的特色，占有十分重要和特殊的位置。但这种传统的香辛料卤料也存在诸多弊端，主要弊端体现在：缺乏科学的配伍，调味效果不稳定等。目前我们在肉制品酱卤时采用的卤料配制都是源于各自的传统经验，缺乏科学定量配伍。实际上各种香辛料由于气候、土壤等自然条件不同，即使同一的香料品种有效成分相差甚大，有时甚至相差8-10倍。到目前为止，我们一直是按照物料重量比来配制卤料，这样一来即使按照同样的卤料配方，由于很难确保用于酱卤的卤料一致性，从而造成肉制品酱卤效果的不稳定。
发明内容
本技术发明专利的宗旨在于：重点在于解决上述这一技术性难题，更好地满足我国食品工业和餐饮业的实际需要，使得酱卤效果更加稳定。除此之外，无渣卤水料还可用于各种肉制品的腌渍、去腥、注射、滚揉以及风味方便食品的拌料等。使用更加方便可控。本发明的基本解决方案是：首先采用传统的溶剂法、超临界二氧化碳法和亚临界法等提取技术提取香辛料油树脂(或精油)，并在定量分析的基础上按一定比例复配，再结合现代食用香精香料调香技术调香，生产出各种规格的无渣(或少渣)卤水料。
具体实施方式
定量分析：首先对生产用各种香辛料原料逐一进行特征有效成分的定量分析。定量分析工作可在提取前进行也可在提取后进行。以便确定复配卤水料各种香辛料油树脂(精油)的复配当量。
香辛料油树脂(精油)的提取：采用传统的溶剂法、超临界二氧化碳法或亚临界法等提取技术，对生产用各种香辛料原料进行有效成分的提取，生产出产品所需的各种香辛料油树脂(精油)。
复配与调香：根据定量分析的结果，确定产品所需的各种香辛料树脂(精油)的复配当量，并通过复配和调香生产出所需的各种规格的无渣(或少渣)卤水料。
本发明专利简单易行，便于工业化大规模生产。与传统法配制的卤料相比，该发明专利的意义在于：(1)产品质量(香和味)稳定可控，有效地解决传统卤料所产生的不稳定性；(2)使用更加方便，特别适合低温泡卤、各种肉类制品生产的前期预处理(如腌渍、注射滚揉)，去腥效果好。
下面用实例对本发明作进一步说明如下：
实施例1：豆干卤水料
将卤制豆干用的各种香辛料(如花椒、辣椒、桂皮、丁香、八角、草果、陈皮、甘草、小茴香、山奈、栀子、香叶、白蔻等)，逐一提取。具体操作过程是：(1)在2立方的提取罐中加入500公斤左右粉碎好的香辛料粉，再加入其3倍量的酒精，搅拌提取约1小时，然后放出提取液，如此反复提取3-4次。提取液置于浓缩罐中浓缩，回收酒精后，得到香辛料油树脂。(2)对提取的各种香辛料油树脂逐一分析提取率和有效特征成分，以便确定产品所需的复配当量。(3)根据定量分析确定的所需复配当量将上述各种香辛料油树脂复配成复合香辛料油树脂。(4)调香调味：按比例加入复合香辛料油树脂、白糖、味精、I+G、多肽、食盐、鸡膏、牛膏、酵母提取物、酱香香精、肉味香精等。即可得到无渣豆干卤水。(5)少渣豆干卤水料：无渣豆干卤水中也可加入少量的粉碎好的上述原料复合粉，以提高卤制产品的香辛料自然香气度。
实施例2：豆干卤水料
(1)对产品所需的各种香辛料原料(如花椒、辣椒、桂皮、丁香、八角、草果、陈皮、甘草、小茴香、山奈、栀子、香叶、白蔻等)逐一分析提取率和有效特征成分，以便确定产品所需的复配当量。(2)根据定量分析确定的所需复配当量将上述各种香辛料复配成复合香辛料，并粉碎。(3)在2立方的提取罐中加入500公斤左右粉碎好的复合香辛料粉，再加入其3倍量的酒精，搅拌提取约1小时，然后放出提取液，如此反复提取3-4次。提取液置于浓缩罐中浓缩，回收酒精后，得到复合香辛料油树脂。(4)调香调味：按比例加入复合香辛料油树脂、白糖、味精、I+G、多肽、食盐、鸡膏、牛膏、酵母提取物、酱香香精、肉味香精等。即可得到无渣豆干卤水料。(5)少渣豆干卤水料：无渣豆干卤水中也可加入少量的粉碎好的上述原料复合粉，以提高卤制产品的香辛料自然香气度。
实施例3：猪肉制品卤料
将卤制猪肉用的各种香辛料(如花椒、百里香、桂皮、丁香、八角、草果、陈皮、甘草、小茴香、山奈、香砂、香叶、黑胡椒、肉豆蔻、香草，白蔻、木香、陈皮等)，逐一提取。具体操作过程是：(1)在2立方的提取罐中加入500公斤左右粉碎好的香辛料粉，再加入其3倍量的酒精，搅拌提取约1小时，然后放出提取液，如此反复提取3-4次。提取液置于浓缩罐中浓缩，回收酒精后，得到香辛料油树脂。(2)对提取的各种香辛料油树脂逐一分析提取率和有效特征成分，以便确定产品所需的复配当量。(3)根据定量分析确定的所需复配当量将上述各种香辛料油树脂复配成复合香辛料油树脂。(4)调香调味：按比例加入复合香辛料油树脂、白糖、味精、I+G、多肽、食盐、鸡膏、牛膏、猪膏、酵母提取物、酱香香精、猪肉香精等。即可得到无渣猪肉制品卤料。(5)少渣猪肉制品卤水料：无渣猪肉制品卤水料中也可加入少量粉碎好的上述原料复合粉，以提高卤制产品的香辛料自然香气度。
实施例4：猪肉制品卤料
(1)对卤制猪肉用的各种香辛料(如花椒、百里香、桂皮、丁香、八角、草果、陈皮、甘草、小茴香、山奈、香砂、香叶、黑胡椒、肉豆蔻、香草，白蔻、木香、陈皮等)，逐一进行提取率和各种有效特征成分作定量分析。(2)根据定量分析确定的所需复配当量将上述各种香辛料复配成复合香辛料，并粉碎。(3)采用亚临界提取技术从粉碎好的复合香辛料粉中，一次性提取香辛料的有效成分(精油和树脂)，并加以浓缩，得到复合香辛料油树脂和精油。((4)调香调味：按比例加入复合香辛料油树脂、白糖、味精、I+G、多肽、食盐、鸡膏、牛膏、猪膏、酵母提取物、酱香香精、猪肉香精等。即可得到无渣猪肉制品卤料。(5)少渣猪肉制品卤水料：无渣猪肉制品卤水料中也可加入少量的粉碎好的上述原料复合粉，以提高卤制产品的香辛料自然香气度。
以上是几个有限的实施例，这些实施例只是阐述本专利的核心要领和技术路线，以及生产工艺与方法。根据卤制对象的不同，改变香辛料的种类及其配比，以及适当调整食用香精香料的种类和比例，还可生产出牛肉制品卤水料、鸭肉制品卤水料等各种风味的卤水料。本专利在这里不做一一说明。
Claims (1)
1.无渣(或少渣)卤水料的生产方法：特点是采用传统的溶剂法、超临界二氧化碳法和亚临界法等提取技术提取香辛料油树脂(或精油)，并在定量分析的基础上按一定比例复配，再结合现代食用香精香料调香技术调香，其工业过程如下：
(1)对各种香辛料有效特征成分进行定量分析。
(2)将各种天然食用香辛料粉碎，通过传统的溶剂法、超临界二氧化碳法和亚临界法等提取技术，逐一提取香辛料中呈味呈香油树脂或精油，得A品；
(3)在定量分析的基础上根据不同需求将A品按一定比例复配成复合香辛料油树脂(或精油)，得B品。
(4)调香：按照一定比例复配B品、糖、热反应猪膏、热反应牛膏、热反应鸡膏、酵母提取物、食盐、鲜味剂、食用香精等，得C品(即卤水料)；这里所说的糖包括单糖、双糖和多糖；鲜味剂包括味精、I+G和多肽等；食用香精香料(指GB2760《食品安全国家标准食品添加剂使用标准》中允许使用的各种食品用香精香料)，主要是各种肉味香精及酱卤香精。
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| CN105011081A (zh) * | 2015-06-24 | 2015-11-04 | 天津春发生物科技集团有限公司 | 一种天然卤香调味膏的制备方法 |
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