CN112450415A - Method for preparing fried garlic oil seasoning powder by hot melting and extrusion - Google Patents
Method for preparing fried garlic oil seasoning powder by hot melting and extrusion Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 38
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- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000002844 melting Methods 0.000 title claims description 12
- 230000008018 melting Effects 0.000 title claims description 10
- 238000001125 extrusion Methods 0.000 title description 6
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- 235000004611 garlic Nutrition 0.000 claims abstract description 62
- 239000000796 flavoring agent Substances 0.000 claims description 21
- 235000012424 soybean oil Nutrition 0.000 claims description 17
- 239000003549 soybean oil Substances 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 16
- 239000003094 microcapsule Substances 0.000 claims description 11
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- 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
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- 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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
-
- 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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- Organic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The invention relates to a method for preparing fried garlic seasoning powder by hot-melt extrusion, which utilizes a multiple embedding technology combining an emulsification embedding technology and a hot-melt extrusion technology, retains effective components and nutrition of garlic and provides a method for preparing fried garlic seasoning powder with strong and vivid and durable garlic aroma. The fried garlic oil seasoning powder prepared by the invention has an embedding and shielding effect, and when the fried garlic oil seasoning powder is used, the smell is released after being boiled in hot water, the garlic oil smell is strong, and the cooking feeling is strong. Can be applied to various foods and catering ingredients.
Description
Technical Field
The invention belongs to the technical field of food science and relates to a preparation method of seasoning powder; specifically, the method of the invention combines the hot melt extrusion technology and the emulsification technology to prepare the fried garlic powder with prominent garlic flavor, so that the garlic oil flavor of the seasoning powder is more natural and harmonious, and the fragrance is more lasting.
Background
The garlic is bulb of garlic of Allium of Liliaceae, is a classical health plant, contains abundant nutrients, and has wide bioactivity. In China, the garlic has been used for several thousand years, and the modern scientific research also proves that: bulbus Allii has antibacterial, hypertension and hyperlipemia treating, antiinflammatory, tumor preventing and treating, and immunity enhancing effects.
The modern society makes more people pay more and more attention to the food culture along with the gradual improvement of the material and culture level of people, and the garlic oil seasoning product with natural flavor also deepens into the dining tables of thousands of households, so that the natural flavor of corresponding varieties can be truly embodied. The garlic oil seasoning powder has stable quality, wide application range, convenient use and no limit of dosage, and can have good synergistic effect with other ingredients to form various compound flavors. Can effectively improve the fragrance and the sense of reality of various seasonings such as chicken essence, monosodium glutamate powder and the like.
The traditional garlic oil production process comprises the steps of peeling garlic, cleaning and airing; mincing with a crusher; adding soybean oil into the reaction kettle, starting stirring; heating soybean oil to 180 deg.C, and adding Bulbus Allii particulate; frying for 5-10min, cooling, sieving with vibration sieve, and standing to obtain garlic oil product without garlic solid matter.
Patent CN 106580916A also discloses a preparation method of a novel allicin microcapsule, which mainly uses fresh allicin as a core material, amylose with hydrophilic and oleophilic dual characteristics as a wall material, fresh mashed garlic and amylose are extruded to prepare the microcapsule at normal temperature by an extrusion method, and the novel allicin microcapsule is characterized in that a hydrophobic inner cavity of an amylose spiral structure and the allicin in the garlic form an inclusion complex through supermolecule action, and allicin molecules can be embedded to form the novel allicin microcapsule, so that the novel allicin microcapsule can not only tightly wrap volatile sulfur-containing compounds generated by the garlic, but also protect other effective components and nutrient components of the garlic, and has a larger nutrition and health care function; but only the effective components and nutrition of the garlic are kept, and the flavor and cooking are not improved.
Based on the prior art, the invention focuses on highlighting the aspects of flavor enhancement, natural feeling, cooking feeling and the like of the garlic oil seasoning powder. Provides a preparation method of fried garlic seasoning powder with strong and lifelike garlic fragrance.
Disclosure of Invention
The invention aims to provide a preparation method of fried garlic oil seasoning powder, which is rich in fried garlic oil fragrance and vivid and durable in garlic fragrance, by utilizing a multiple embedding technology combining an emulsifying embedding technology and a hot melting extrusion technology and keeping effective components and nutrition of garlic.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a preparation method of fried garlic seasoning powder comprises the following steps:
(1) peeling Bulbus Allii, cleaning, and air drying;
(2) and (3) mincing: putting the garlic in the step (1) into a pulping machine, and pulping into a mashed garlic shape;
(3) putting the mashed garlic obtained in the step (2) into a stainless steel barrel, and adding soybean oil for soaking to obtain a garlic oil mixture;
(4) adding emulsifier into the garlic oil mixture, dispersing and emulsifying under high shear at 3000r/min-20000r/min for 1-2min to obtain garlic oil emulsion, mixing maltodextrin and modified starch with the garlic oil emulsion, and mixing with a wet mixer to obtain powdery particles to be extruded into powder;
(5) heating an extruder to a certain temperature, adding powder to be extruded, adjusting the rotating speed and the feeding speed of a screw rod to ensure that the material can reach a heating melting state, and cooling and extruding.
(6): and (4) putting the extruded product into a grinder for grinding and sieving to obtain the garlic-flavor microcapsule product.
The emulsifier is one of tween and sucrose ester.
The modified starch can be any emulsified starch.
Preferably, the soaking time in the step (3) is 10-24 h.
The screw rotating speed of the extruder is 80-200r/min, and the feeding speed is 1-10 r/min;
the extruder is a twin-screw extruder, and the temperature of the extruder is properly adjusted in each heating zone (such as 80-100-130-140-120-100 ℃) between 80 and 200 ℃.
The sieved screen is 30-60 meshes.
The raw materials and the mass part ratio thereof are that 100 parts of garlic, 400 parts of vegetable oil and 0.1-2 parts of emulsifier; 10-50 parts of modified starch and 500 parts of maltodextrin 200-one.
The invention also provides the fried garlic oil seasoning powder prepared by the method.
The invention adopts a hot-melting extruder to prepare fried garlic flavor products, namely peeled garlic is treated by a beater, put into a container, added with soybean oil, stirred uniformly and soaked for a period of time to obtain a garlic oil mixture. Thus, after being smashed, the fresh garlic is soaked in soybean oil, the effective components in the steps of leaching and the like are fully dissolved out and released, meanwhile, the flavor substances are locked in the soybean oil, and microencapsulation is further carried out by utilizing an emulsification embedding technology, so that the strength of the flavor is kept from losing. And adding an emulsifier and a starch sugar substance, and mixing by using a wet mixer to obtain the powder to be extruded. Heating and melting starch sugar at 80-200 deg.C by an extruder under the action of a feeder, locking and extruding garlic-flavored substances, cooling and crushing the extruded product, and sieving with sieves of different meshes.
The invention has the following beneficial effects:
1) the invention has the innovation that firstly, the soybean oil is used for preparing a leachate containing fresh garlic pulp components, the materials are fully utilized and directly enter the microencapsulation process.
2) The invention fully dissolves out and releases the active ingredients in the steps of soaking, leaching and the like of fresh garlic by using soybean oil, simultaneously locks the flavor substances in the soybean oil, and further microencapsulates by using an emulsification embedding technology to keep the strength of the flavor not lost.
3) The drying equipment of the invention selects a hot-melting extruder to heat and cure, and focuses on the action of hot melting and secondary extrusion. Ensures that the effective components are encapsulated more compactly.
4) The invention improves the flavor and cooking of the garlic on the basis of keeping the effective components and nutrition of the garlic; namely, the invention focuses on the aspects of flavor enhancement, natural feeling, cooking feeling and the like of the garlic oil seasoning powder.
5) The fried garlic oil seasoning powder prepared by the invention has an embedding and shielding effect, and when the fried garlic oil seasoning powder is used, the smell is released after being boiled in hot water, the garlic oil smell is strong, and the cooking feeling is strong. Can be applied to various foods and catering ingredients.
6) The garlic product uses natural raw materials as a main body, the natural ingredients in the garlic product are locked by an embedding technology, and the frying treatment is realized by a hot melting extrusion embedding mode, so that the disadvantage of weak smell of the natural product is enhanced, the cooking feeling is improved, and the pursuit of more and more consumers for the natural product is met.
Drawings
FIG. 1 is a graph comparing sensory evaluation tests of examples and comparative examples.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1:
a preparation method of fried garlic seasoning powder comprises the following steps:
(1) peeling 200g of garlic, cleaning and airing; placing the garlic into a pulping machine, and pulping into a mashed garlic state; putting mashed garlic into a stainless steel barrel, adding 100g of soybean oil, stirring uniformly, and soaking for 18h to obtain a garlic oil mixture.
(2) Adding 1.2g of Tween emulsifier into the garlic oil mixture, dispersing and emulsifying at a high shear speed of 10000r/min for 1min to obtain garlic oil emulsion, weighing 400g of maltodextrin and 40g of modified starch, mixing with the garlic oil emulsion, and mixing with a wet mixer to obtain powdery particles to be extruded into powder.
(3) Setting the temperature of each section of the heating zone of the extruder at 80-100-130-140-120-100 ℃, then after the heating temperature reaches the set temperature, putting the powder to be extruded, adjusting the rotating speed of a screw of a main machine at 200r/min and the feeding speed at 10r/min, heating and melting the material, cooling and then extruding.
(4) Crushing: and (4) putting the extruded product into a grinder for grinding, and sieving by a 40-mesh sieve to obtain the garlic-flavored microcapsule product.
And (3) detecting data: the embedding rate of the product is about 92 percent determined by measuring the surface oil content and the total oil content of the sample; the oil carrying capacity of the product is 28-30%.
Example 2:
a preparation method of fried garlic seasoning powder comprises the following steps:
(1) peeling 400g of garlic, cleaning and airing; placing the garlic into a pulping machine, and pulping into a mashed garlic state; putting the mashed garlic into a stainless steel barrel, adding 150g of soybean oil, uniformly stirring, and soaking for 24h to obtain a garlic oil mixture.
(2) Adding 1.8g of Tween emulsifier into the garlic oil mixture, dispersing and emulsifying at the high shear speed of 15000r/min for 2min to obtain garlic oil emulsion, weighing 500g of maltodextrin and 50g of modified starch, mixing with the garlic oil emulsion, and mixing with a wet mixer to obtain powdery particles to be extruded into powder.
(3) Setting the temperature of each section of the heating zone of the extruder at 90-105-120-140-120-105 ℃, then after the heating temperature reaches the set temperature, putting the powder to be extruded, adjusting the rotating speed of a screw of a main machine at 300r/min and the feeding speed at 12r/min, heating and melting the material, cooling and then extruding.
(4) Crushing: and (4) putting the extruded product into a grinder for grinding, and sieving by a 30-mesh sieve to obtain the garlic flavor microcapsule product.
And (3) detecting data: the embedding rate of the product is about 93 percent determined by measuring the surface oil content and the total oil content of the sample; the oil carrying capacity of the product is 28-30%.
Comparative example 1: preparation method of traditional garlic oil
Peeling Bulbus Allii, cleaning, and air drying; mincing with a crusher; adding soybean oil into the reaction kettle, starting stirring; heating soybean oil to 180 deg.C, and adding Bulbus Allii particulate; and (4) opening the cover, frying for 5-10min, cooling, sieving the product with a vibrating screen, and standing to obtain the garlic oil product.
Comparative example 2:
a method for preparing a garlic-flavored product comprises the following steps:
(1) peeling fresh garlic, cleaning, and squeezing to obtain mashed garlic;
(2) preparing a wall material: the modified starch, the maltodextrin and the purified water are prepared into a uniform wall material according to the mass ratio of 4:1: 3.
(3) Preparing the mashed garlic and the wall material into a mixture according to the mass ratio of 2: 4;
(4) extruding: and fully extruding the mixture to 4 hours by using an extruder, and drying at room temperature to obtain an extruded microcapsule product.
And (3) detecting data: the embedding rate of the product is about 89% determined by measuring the effective components in the sample; the product yield was 78%. Product comparative sensory evaluation experiment:
comparing the product with comparative example 1, comparative example 2 and example 1, soaking the product with hot water, diluting the garlic oil to 1%, and diluting the microcapsule product according to the equivalent amount of the garlic oil product converted by the oil carrying amount to ensure the oil content to be consistent. The product was evaluated and analyzed by 12 organoleptic evaluators, and the intensity was scored from garlic aroma, burnt aroma, sour taste, fullness and cooking, and averaged.
Evaluation results were as follows:
| example 1 | Comparative example 1 | Comparative example 2 | |
| |
8 | 6 | 5 |
| Cooking sensation | 8.5 | 7 | 4 |
| Degree of fullness | 9 | 7.5 | 4 |
| Burnt incense | 7.5 | 7 | 1 |
| Sour taste | 4 | 6 | 3 |
Example 1 belongs to a novel garlic oil powder process, and the process of extraction, embedding, heating and curing, re-embedding and the like is carried out in the presence of soybean oil, so that the key points are that the flavor intensity, the natural feeling, the cooking feeling and the like of the garlic oil seasoning powder are highlighted. While comparative example 1 had soybean oil and a heat aging process, but had insufficient flavor and fragrance retaining effect. Comparative example 2 no soybean oil was added, no heat was applied for aging, and only the effective ingredients in garlic were locked by the microencapsulation process, and a flavored product with outstanding garlic flavor could not be provided.
Claims (7)
1. A preparation method of fried garlic seasoning powder is characterized by comprising the following steps: the method comprises the following steps:
(1) peeling Bulbus Allii, cleaning, and air drying;
(2) and (3) mincing: putting the garlic in the step (1) into a pulping machine, and pulping into a mashed garlic shape;
(3) putting the mashed garlic obtained in the step (2) into a stainless steel barrel, and adding soybean oil for soaking to obtain a garlic oil mixture;
(4) adding emulsifier into the garlic oil mixture, dispersing and emulsifying under high shear at 3000r/min-20000r/min for 1-2min to obtain garlic oil emulsion, mixing maltodextrin and modified starch with the garlic oil emulsion, and mixing with a wet mixer to obtain powdery particles to be extruded into powder;
(5) heating an extruder to a certain temperature, adding powder to be extruded, adjusting the rotating speed and the feeding speed of a screw rod to ensure that the material can reach a heating melting state, and cooling and extruding;
(6) and (4) putting the extruded product into a grinder for grinding and sieving to obtain the garlic-flavor microcapsule product.
2. The method for producing a fried garlic seasoning powder according to claim 1, wherein the method comprises the steps of: the emulsifier is one of tween and sucrose ester.
3. The method for producing a fried garlic seasoning powder according to claim 1, wherein the method comprises the steps of: the soaking time in the step (3) is 10-24 h.
4. The method for producing a fried garlic seasoning powder according to claim 1, wherein the method comprises the steps of: the screw rotating speed of the extruder is 80-200r/min, and the feeding speed is 1-10 r/min;
the extruder is a twin-screw extruder, and the temperature of the extruder is properly adjusted in each heating zone (such as 80-100-130-140-120-100 ℃) between 80 and 200 ℃.
5. The method for producing a fried garlic seasoning powder according to claim 1, wherein the method comprises the steps of: the sieved screen is 30-60 meshes.
6. The method for producing a fried garlic seasoning powder according to claim 1, wherein the method comprises the steps of: the raw materials and the mass part ratio thereof are that 100 parts of garlic, 400 parts of vegetable oil and 0.1-2 parts of emulsifier; 10-50 parts of modified starch and 500 parts of maltodextrin 200-one.
7. A fried garlic seasoning powder prepared by the method of any one of claims 1 to 6.
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| CN202011374331.3A CN112450415A (en) | 2020-11-30 | 2020-11-30 | Method for preparing fried garlic oil seasoning powder by hot melting and extrusion |
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| CN202011374331.3A CN112450415A (en) | 2020-11-30 | 2020-11-30 | Method for preparing fried garlic oil seasoning powder by hot melting and extrusion |
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| CN202011374331.3A Withdrawn CN112450415A (en) | 2020-11-30 | 2020-11-30 | Method for preparing fried garlic oil seasoning powder by hot melting and extrusion |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024084216A1 (en) * | 2022-10-20 | 2024-04-25 | Ecospray Ltd | An improved biopesticide |
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2020
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2024084216A1 (en) * | 2022-10-20 | 2024-04-25 | Ecospray Ltd | An improved biopesticide |
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Application publication date: 20210309 |