CN112586714A - 一种茶香颗粒调味料及其制备方法 - Google Patents
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Abstract
本发明公开了一种茶香颗粒调味料及其制备方法,包括以下重量份的原料:碎茶叶2‑3份、淀粉10‑15份、食用盐26‑30份、味精30‑35份、白砂糖6‑8份、肉味提取物1.5‑2.5份、麦芽糊精1.5‑2.0份、呈味核苷酸二钠1.2‑2.2份、复合氨基酸0.5‑1份、木瓜蛋白酶1.5‑2份、肉寇0.2‑0.3份、白胡椒0.3‑0.5份、生姜0.2‑0.3份、维生素B1 0.01‑0.05份、鸡油1‑1.5份、姜黄粉0.1‑0.2份、茶多酚0.02‑0.05份。本发明将茶叶制备为调味料,且调味料不易受潮,保质期长。
Description
技术领域
本发明涉及调味料领域,具体涉及一种茶香颗粒调味料及其制备方法。
背景技术
当代社会人民生活水平不断提高,生活节奏不断加快,饮食习惯发生很大变化,人们对食物的风味要求越来越高。新颖、方便、安全、绿色健康的消费趋势日渐突出。近年来调味品工业得到迅速发展,新颖、方便、安全、绿色健康的调味品迎合了人们的喜爱。目前,我国调味品行业品种不少,新颖、绿色健康的调味品不多,阻碍了人们对绿色健康、返璞归真的调味品选择。茶叶是我国独有的天然草本植物,富含多种氨基酸、茶多酚等有机成份,对人体健康的有着促进作用。因此依茶叶为添加原料生产的调味品具有较强的社会意义和经济价值,但是茶叶易受潮,导致将茶叶用于生产调味品受到阻碍。
发明内容
本发明的目的在于提供一种茶香颗粒调味料及其制备方法,其将茶叶制备为调味料,且调味料不易受潮,保质期长。
为实现上述目的,本发明提供如下技术方案:
一种茶香颗粒调味料,包括以下重量份的原料:碎茶叶2-3份、淀粉10-15份、食用盐26-30份、味精30-35份、白砂糖6-8份、肉味提取物1.5-2.5份、麦芽糊精1.5-2.0份、呈味核苷酸二钠1.2-2.2份、复合氨基酸0.5-1份、木瓜蛋白酶1.5-2份、肉寇0.2-0.3份、白胡椒0.3-0.5份、生姜0.2-0.3份、维生素B10.01-0.05份、鸡油1-1.5份、姜黄粉0.1-0.2份、茶多酚0.02-0.05份。
优选地,所述肉味提取物为猪肉提取物。
优选地,一种茶香颗粒调味料的制备方法,包括以下步骤:
(1)将淀粉平均分为五份、鸡油平均分为七份,备用;
(2)取1份淀粉和1份鸡油,将淀粉、麦芽糊精、姜黄粉搅拌混合均匀,然后逐滴加入鸡油,一边加鸡油一边进行搅拌,鸡油滴加结束后继续搅拌20-30min,将上述混合物进入喷雾干燥,得到混合粉;
(3)将茶叶用砂布包裹加入水,在水温80℃浸提1小时,捞出砂布包裹的茶叶,过滤残渣,淋出汁液,在汁液加入木瓜蛋白酶和剩余的淀粉在55℃下进行酶解;
(4)将步骤(3)酶解之后的原料经烘干、喷粉得到茶香粉;
(5)将食用盐、味精、白砂糖、肉味提取物、茶多酚、呈味核苷酸二钠、复合氨基酸、肉寇、白胡椒、生姜、维生素B1、剩余的鸡油混合后加入茶香粉中,搅拌均匀;
(6)将步骤(5)搅拌之后的物料进行造粒,得到茶香粒,将茶香粒放入混合粉中均匀裹粉,然后在流化床进风口温度150-160℃、出风口温度75-80℃的条件下干燥成型即得所述茶香颗粒调味料。
优选地,所述步骤(2)中,鸡油的滴速为30mL/h。
优选地,所述步骤(3)中,茶叶与水的质量比为1:5-6。
优选地,所述步骤(5)中,搅拌速度为200-250r/min,搅拌时间为30-50min。
优选地,所述步骤(6)中,茶香粒的含水率为18-25%。
优选地,所述步骤(6)中,茶香颗粒调味料的含水率为0.5-1.3%。
与现有技术相比,本发明的有益效果是:
(1)本发明通过将茶叶进行浸提、酶解,使制得的茶香颗粒调味料中富含茶多酚和氨基酸,获得一种新风味的调味料,口感更鲜美丰富;
(2)本发明中淀粉、鸡油、麦芽糊精、姜黄粉形成不易潮解的混合粉,姜黄粉不仅可以起到增色的作用,还可提高了防潮效果,且具有防氧化的作用,在茶香粒外包裹混合粉,可以有效防止茶香颗粒调味料吸潮、结块,延长了保质期。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明的一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种茶香颗粒调味料,包括以下重量份的原料:碎茶叶2份、淀粉10份、食用盐26份、味精30份、白砂糖6份、肉味提取物1.5份、麦芽糊精1.5份、呈味核苷酸二钠1.2份、复合氨基酸0.5份、木瓜蛋白酶1.5份、肉寇0.2份、白胡椒0.3份、生姜0.2份、维生素B10.01份、鸡油1份、姜黄粉0.1份、茶多酚0.02份;其中,所述肉味提取物为猪肉提取物。
一种茶香颗粒调味料的制备方法,包括以下步骤:
(1)将淀粉平均分为五份、鸡油平均分为七份,备用;
(2)取1份淀粉和1份鸡油,将淀粉、麦芽糊精、姜黄粉搅拌混合均匀,然后逐滴加入鸡油,一边加鸡油一边进行搅拌,鸡油的滴速为30mL/h,鸡油滴加结束后继续搅拌20min,将上述混合物进入喷雾干燥,得到混合粉;
(3)将茶叶用砂布包裹加入水,茶叶与水的质量比为1:5,在水温80℃浸提1小时,捞出砂布包裹的茶叶,过滤残渣,淋出汁液,在汁液加入木瓜蛋白酶和剩余的淀粉在55℃下进行酶解;
(4)将步骤(3)酶解之后的原料经烘干、喷粉得到茶香粉;
(5)将食用盐、味精、白砂糖、肉味提取物、茶多酚、呈味核苷酸二钠、复合氨基酸、肉寇、白胡椒、生姜、维生素B1、剩余的鸡油混合后加入茶香粉中,搅拌均匀,搅拌速度为200r/min,搅拌时间为30min;
(6)将步骤(5)搅拌之后的物料进行造粒,得到茶香粒,茶香粒的含水率为18%,将茶香粒放入混合粉中均匀裹粉,然后在流化床进风口温度150℃、出风口温度75℃的条件下干燥成型即得所述茶香颗粒调味料,茶香颗粒调味料的含水率为0.5%。
实施例2
一种茶香颗粒调味料,包括以下重量份的原料:碎茶叶3份、淀粉13份、食用盐28份、味精33份、白砂糖7份、肉味提取物2份、麦芽糊精1.7份、呈味核苷酸二钠1.8份、复合氨基酸0.7份、木瓜蛋白酶1.7份、肉寇0.2份、白胡椒0.4份、生姜0.2份、维生素B10.04份、鸡油1.3份、姜黄粉0.15份、茶多酚0.03份;其中,所述肉味提取物为猪肉提取物。
一种茶香颗粒调味料的制备方法,包括以下步骤:
(1)将淀粉平均分为五份、鸡油平均分为七份,备用;
(2)取1份淀粉和1份鸡油,将淀粉、麦芽糊精、姜黄粉搅拌混合均匀,然后逐滴加入鸡油,一边加鸡油一边进行搅拌,鸡油的滴速为30mL/h,鸡油滴加结束后继续搅拌25min,将上述混合物进入喷雾干燥,得到混合粉;
(3)将茶叶用砂布包裹加入水,茶叶与水的质量比为1:6,在水温80℃浸提1小时,捞出砂布包裹的茶叶,过滤残渣,淋出汁液,在汁液加入木瓜蛋白酶和剩余的淀粉在55℃下进行酶解;
(4)将步骤(3)酶解之后的原料经烘干、喷粉得到茶香粉;
(5)将食用盐、味精、白砂糖、肉味提取物、茶多酚、呈味核苷酸二钠、复合氨基酸、肉寇、白胡椒、生姜、维生素B1、剩余的鸡油混合后加入茶香粉中,搅拌均匀,搅拌速度为230r/min,搅拌时间为40min;
(6)将步骤(5)搅拌之后的物料进行造粒,得到茶香粒,茶香粒的含水率为21%,将茶香粒放入混合粉中均匀裹粉,然后在流化床进风口温度155℃、出风口温度78℃的条件下干燥成型即得所述茶香颗粒调味料,茶香颗粒调味料的含水率为0.8%。
实施例3
一种茶香颗粒调味料,包括以下重量份的原料:碎茶叶3份、淀粉15份、食用盐30份、味精35份、白砂糖8份、肉味提取物2.5份、麦芽糊精2.0份、呈味核苷酸二钠2.2份、复合氨基酸1份、木瓜蛋白酶2份、肉寇0.3份、白胡椒0.5份、生姜0.3份、维生素B10.05份、鸡油1.5份、姜黄粉0.2份、茶多酚0.05份;其中,所述肉味提取物为猪肉提取物。
一种茶香颗粒调味料的制备方法,包括以下步骤:
(1)将淀粉平均分为五份、鸡油平均分为七份,备用;
(2)取1份淀粉和1份鸡油,将淀粉、麦芽糊精、姜黄粉搅拌混合均匀,然后逐滴加入鸡油,一边加鸡油一边进行搅拌,鸡油的滴速为30mL/h,鸡油滴加结束后继续搅拌30min,将上述混合物进入喷雾干燥,得到混合粉;
(3)将茶叶用砂布包裹加入水,茶叶与水的质量比为1:6,在水温80℃浸提1小时,捞出砂布包裹的茶叶,过滤残渣,淋出汁液,在汁液加入木瓜蛋白酶和剩余的淀粉在55℃下进行酶解;
(4)将步骤(3)酶解之后的原料经烘干、喷粉得到茶香粉;
(5)将食用盐、味精、白砂糖、肉味提取物、茶多酚、呈味核苷酸二钠、复合氨基酸、肉寇、白胡椒、生姜、维生素B1、剩余的鸡油混合后加入茶香粉中,搅拌均匀,搅拌速度为250r/min,搅拌时间为50min;
(6)将步骤(5)搅拌之后的物料进行造粒,得到茶香粒,茶香粒的含水率为25%,将茶香粒放入混合粉中均匀裹粉,然后在流化床进风口温度160℃、出风口温度80℃的条件下干燥成型即得所述茶香颗粒调味料,茶香颗粒调味料的含水率为1.3%。
对比例1
本对比例与实施例2的区别之处在于:制备方法不同。
本对比例中,一种茶香颗粒调味料的制备方法,包括以下步骤:
(1)将淀粉平均分为五份、鸡油平均分为七份,备用;
(2)取1份淀粉和1份鸡油,将淀粉、麦芽糊精搅拌混合均匀,然后逐滴加入鸡油,一边加鸡油一边进行搅拌,鸡油的滴速为30mL/h,鸡油滴加结束后继续搅拌25min,将上述混合物进入喷雾干燥,得到混合粉;
(3)将茶叶用砂布包裹加入水,茶叶与水的质量比为1:6,在水温80℃浸提1小时,捞出砂布包裹的茶叶,过滤残渣,淋出汁液,在汁液加入木瓜蛋白酶和剩余的淀粉在55℃下进行酶解;
(4)将步骤(3)酶解之后的原料经烘干、喷粉得到茶香粉;
(5)将食用盐、味精、白砂糖、肉味提取物、茶多酚、呈味核苷酸二钠、复合氨基酸、肉寇、白胡椒、生姜、维生素B1、姜黄粉、剩余的鸡油混合后加入茶香粉中,搅拌均匀,搅拌速度为230r/min,搅拌时间为40min;
(6)将步骤(5)搅拌之后的物料进行造粒,得到茶香粒,茶香粒的含水率为21%,将茶香粒放入混合粉中均匀裹粉,然后在流化床进风口温度155℃、出风口温度78℃的条件下干燥成型即得所述茶香颗粒调味料,茶香颗粒调味料的含水率为0.8%。
对比例2
本对比例与实施例2的区别之处在于:制备方法不同。
本对比例中,一种茶香颗粒调味料的制备方法,包括以下步骤:
(1)将茶叶用砂布包裹加入水,茶叶与水的质量比为1:6,在水温80℃浸提1小时,捞出砂布包裹的茶叶,过滤残渣,淋出汁液,在汁液加入木瓜蛋白酶和淀粉在55℃下进行酶解;
(2)将步骤(1)酶解之后的原料经烘干、喷粉得到茶香粉;
(3)将食用盐、味精、白砂糖、肉味提取物、茶多酚、呈味核苷酸二钠、复合氨基酸、肉寇、白胡椒、生姜、维生素B1、姜黄粉、鸡油、麦芽糊精混合后加入茶香粉中,搅拌均匀,搅拌速度为230r/min,搅拌时间为40min;
(4)将步骤(3)搅拌之后的物料进行造粒,得到茶香粒,茶香粒的含水率为21%,将茶香粒放入混合粉中均匀裹粉,然后在流化床进风口温度155℃、出风口温度78℃的条件下干燥成型即得所述茶香颗粒调味料,茶香颗粒调味料的含水率为0.8%。
将实施例2制备的调味料进行口感评价:按照1:50的质量比将调味料和水混合,搅拌直至调味料溶解,随机调研100人,分别对调味料的口感进行评分评价,十分喜欢为5分,喜欢为4分,一般为3分,不喜欢为2分,十分不喜欢为1分。统计结果为90%的人喜欢或十分喜欢调味料的口感和风味。喜欢或十分喜欢的受调查者一致认可本发明调味料具有淡淡的茶香味,口感丰富、层次分明。
将实施例2制备的调味料进行使用评价:在制作红烧肉时加入本调味料,同样随机调研100人,对红烧肉进行品鉴。结果显示,94%的人品鉴后,均认为添加了本发明调味料的红烧肉的油腻感大大减轻,且自带很淡的茶香味,有解腻效果。
将实施例1-3和对比例1-2制备的调味料的吸湿性、溶解性进行测定,测定方法如下:
调味料吸湿百分率:将样品分别置于30.0℃,相对湿度75%的湿度环境中,放置72小时,计算吸湿重量与颗粒调味料重量的百分比。
调味料溶解性:取颗粒调味料5g,加入至装100mL沸水的250mL烧杯中,以200r/min的速度进行搅拌,观察其溶解时间。
表1实施例1-3和对比例1-2制备的调味料的性能测定结果表
项目 | 实施例1 | 实施例2 | 实施例3 | 对比例1 | 对比例2 |
吸湿百分率/% | 4.53 | 4.07 | 4.35 | 7.03 | 15.21 |
溶解时间/s | 3 | 4 | 4 | 3 | 5 |
由上表可知,本发明的制备方法可大大降低调味料的吸湿性,有效防止茶香颗粒调味料吸潮、结块,延长了保质期,且不影响调味料的溶解性。
以上内容仅仅是对本发明结构所作的举例和说明,所属本技术领域的技术人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代,只要不偏离本发明的结构或者超越本权利要求书所定义的范围,均应属于本发明的保护范围。
Claims (8)
1.一种茶香颗粒调味料,其特征在于,包括以下重量份的原料:碎茶叶2-3份、淀粉10-15份、食用盐26-30份、味精30-35份、白砂糖6-8份、肉味提取物1.5-2.5份、麦芽糊精1.5-2.0份、呈味核苷酸二钠1.2-2.2份、复合氨基酸0.5-1份、木瓜蛋白酶1.5-2份、肉寇0.2-0.3份、白胡椒0.3-0.5份、生姜0.2-0.3份、维生素B10.01-0.05份、鸡油1-1.5份、姜黄粉0.1-0.2份、茶多酚0.02-0.05份。
2.根据权利要求1所述的一种茶香颗粒调味料,其特征在于:所述肉味提取物为猪肉提取物。
3.根据权利要求1-2任一项所述的一种茶香颗粒调味料的制备方法,其特征在于,包括以下步骤:
(1)将淀粉平均分为五份、鸡油平均分为七份,备用;
(2)取1份淀粉和1份鸡油,将淀粉、麦芽糊精、姜黄粉搅拌混合均匀,然后逐滴加入鸡油,一边加鸡油一边进行搅拌,鸡油滴加结束后继续搅拌20-30min,将上述混合物进入喷雾干燥,得到混合粉;
(3)将茶叶用砂布包裹加入水,在水温80℃浸提1小时,捞出砂布包裹的茶叶,过滤残渣,淋出汁液,在汁液加入木瓜蛋白酶和剩余的淀粉在55℃下进行酶解;
(4)将步骤(3)酶解之后的原料经烘干、喷粉得到茶香粉;
(5)将食用盐、味精、白砂糖、肉味提取物、茶多酚、呈味核苷酸二钠、复合氨基酸、肉寇、白胡椒、生姜、维生素B1、剩余的鸡油混合后加入茶香粉中,搅拌均匀;
(6)将步骤(5)搅拌之后的物料进行造粒,得到茶香粒,将茶香粒放入混合粉中均匀裹粉,然后在流化床进风口温度150-160℃、出风口温度75-80℃的条件下干燥成型即得所述茶香颗粒调味料。
4.根据权利要求3所述的一种茶香颗粒调味料的制备方法,其特征在于:所述步骤(2)中,鸡油的滴速为30mL/h。
5.根据权利要求3所述的一种茶香颗粒调味料的制备方法,其特征在于:所述步骤(3)中,茶叶与水的质量比为1:5-6。
6.根据权利要求3所述的一种茶香颗粒调味料的制备方法,其特征在于:所述步骤(5)中,搅拌速度为200-250r/min,搅拌时间为30-50min。
7.根据权利要求3所述的一种茶香颗粒调味料的制备方法,其特征在于:所述步骤(6)中,茶香粒的含水率为18-25%。
8.根据权利要求3所述的一种茶香颗粒调味料的制备方法,其特征在于:所述步骤(6)中,茶香颗粒调味料的含水率为0.5-1.3%。
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