CN113115944A - Licorice extract liquorice paste and preparation method and application thereof - Google Patents

Licorice extract liquorice paste and preparation method and application thereof Download PDF

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Publication number
CN113115944A
CN113115944A CN201911402268.7A CN201911402268A CN113115944A CN 113115944 A CN113115944 A CN 113115944A CN 201911402268 A CN201911402268 A CN 201911402268A CN 113115944 A CN113115944 A CN 113115944A
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China
Prior art keywords
parts
licorice
extract
paste
licorice extract
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CN201911402268.7A
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Chinese (zh)
Inventor
季浩
卢魏魏
刘佳
阚建伟
窦长清
孔繁博
徐娟
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Jiangsu Tiansheng Pharmaceutical Co Ltd
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Jiangsu Tiansheng Pharmaceutical Co Ltd
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Priority to CN201911402268.7A priority Critical patent/CN113115944A/en
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a liquorice extract and a preparation method and application thereof, wherein the formula is mainly prepared from the following components: 30-40 parts of glycyrrhizin, 10-20 parts of cane sugar, 15-28 parts of tripotassium glycyrrhizinate and the balance of water. The preparation method of the licorice extract licorice paste disclosed by the invention has the advantages of unique flavor, rich taste, high sweetness and soft and long-lasting sweetness. A preparation method of a liquorice extract liquorice paste adopts a high-temperature decoction method. The taste is delicious, the nutrition is rich, the pursuit of people for natural taste is met, and the material life of people is enriched.

Description

Licorice extract liquorice paste and preparation method and application thereof
Technical Field
The invention relates to a liquorice extract and a preparation method and application thereof, belonging to the field of food additives.
Background
With the remarkable improvement of the living standard of people in the society of today, excessive intake of high calorie foods, especially saccharides, can cause more and more diseases such as hypertension, diabetes, decayed teeth and the like, and artificial synthetic sweeteners occupying the majority of the sweetener market can cause carcinogenic and pathogenic side effects on human bodies, so that the artificial synthetic sweeteners become a big social problem in some developed countries, and more people begin to seek low calorie natural sweet taste additives to meet the demand of sweet foods.
In recent years, some countries have been in the process of managing chemically synthesized sweeteners. According to the regulations of China, the use of non-nutritive high-potency sweeteners such as saccharin, sodium cyclamate and the like does not exceed the specified use range and use amount, and the chemically synthesized sweeteners are forbidden to be used in infant food. Therefore, it is very important to develop and utilize natural low-calorie sweeteners.
The licorice is dried root and rhizome of Glycyrrhiza uralensis, Glycyrrhiza glabra G.glabra and Glycyrrhiza inflata G.inflata which are leguminous plants, is a large amount of Chinese traditional medicinal materials commonly used in China, and is often used as an adjuvant and a messenger in a Chinese medicinal prescription. The medicine is sweet in taste and neutral in nature, and has the effects of tonifying spleen and qi, clearing heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain, and harmonizing the medicines. Modern pharmacological research shows that licorice has the functions of protecting liver, diminishing inflammation, resisting bacteria, resisting virus, relieving cough, resisting oxidation, resisting cancer, regulating immunity, reducing blood sugar, etc. in recent years, licorice has been found to be both anticancer and AIDS preventing and treating as well as one of the compound components for preventing and treating SARS.
Since ancient times, licorice has been added to many food products as an important flavor. Their role in food storage is recognized, but their bacteriostatic effects have not been demonstrated due to limitations on microbial cognition. In modern food production, licorice extract is widely used as a sweetener, an antioxidant, an antibacterial agent, a foaming agent 5, a flavoring agent, and the like in foods such as beverages, beer, meat, and the like, and is a recognized food additive for the european union, the united states, china, and the like.
The Chinese invention patent with the application number of 201410652427X provides a liquorice extract and a preparation method and application thereof, wherein the liquorice extract is prepared by the following method: placing Glycyrrhrizae radix decoction pieces in water at 80-100 deg.C for 1.5-2 hr, and performing solid-liquid separation to obtain Glycyrrhrizae radix residue; placing the licorice residue obtained in the step (1) in an ethanol water solution with the concentration of 80-95 vol%, carrying out solid-liquid separation for 1.5-2 hours to obtain a filtrate, and concentrating to obtain an extract primary extract; and (3) placing the primary extract of the extract obtained in the step (2) in chloroform, extracting for 1.5-2 hours under reflux, and carrying out solid-liquid separation to obtain the licorice extract. Through the technical scheme, the licorice extract provided by the invention has high hypoglycemic activity and has a remarkable effect of preventing and treating diabetes.
In addition, the liquorice is not only food but also drug resource, which is stipulated in the management method of the new food raw material safety examiner issued by the ministry of health of the people's republic of China. According to the regulations of national food safety standard food additive use Standard of GB 2760-2014 in China, ammonium glycyrrhizinate, monopotassium glycyrrhizinate and tripotassium glycyrrhizinate are used as sweetening agents to be used in proper amount according to production requirements in preserved fruits, candies, biscuits, meat cans, seasonings and beverages (except for 14.01 packaged drinking water).
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a novel licorice extract licorice paste and a preparation method and application thereof.
In order to achieve the aim, the invention adopts the following technical scheme that the novel licorice extract licorice paste comprises the following components in parts by weight:
30-40 parts of glycyrrhizin;
10-20 parts of cane sugar;
15-28 parts of tripotassium glycyrrhizinate.
The preparation method of the licorice extract licorice paste comprises the following steps:
dissolving 30-40 parts of glycyrrhizin and 15-28 parts of tripotassium glycyrrhizinate in 80 deg.C water, adding 10-20 parts of sucrose, and dissolving until no granule is formed to obtain Glycyrrhrizae radix extract.
Preferably, in the previous steps, 30 parts of glycyrrhizin, 15 parts of cane sugar and 20 parts of tripotassium glycyrrhizinate.
More preferably, in the above step, the mass fraction of the aspartame is more than or equal to 18%, and the mass fraction of the tripotassium glycyrrhizinate is more than or equal to 12%.
The application of the licorice extract licorice paste in the preparation of the spiced pig trotters comprises the following raw materials in parts by weight:
500 portions of pig trotters and 1000 portions of pig trotters;
0.5-0.8 part of anise;
0.3-0.6 part of cassia bark;
0.2-0.8 parts of clove;
0.1-0.3 part of pepper;
0.2-0.4 of fructus amomi;
0.3-0.5% of pepper;
0.1-0.3 parts of scallion;
0.2 to 0.5 of ginger;
15-20 parts of edible oil.
The licorice extract licorice paste and its preparation process and application includes the following steps:
s1: scalding the pig trotters in boiling water for 2-3 minutes, and putting the pig trotters into a basin;
s2: adding peanut oil into the pot, heating to the oil temperature of 90 ℃, adding scallion and ginger for quick flavor, slowly adding the pig trotters obtained in the step S1 into the pot, and uniformly stirring;
s3: adding the liquorice extract and the liquorice paste into the step S2 according to the weight ratio, mixing, stirring uniformly, and pouring into a pressure cooker;
s4: wrapping star anise, cassia bark, clove, pepper and amomum fruit in certain weight proportion with gauze bag and then putting into S3;
s5: and (5) putting the pepper in the proportioning weight part into the step S4 to be boiled for 1-2 hours, taking out and draining for use.
The invention has the advantages that:
(1) the liquorice extract liquorice paste produced by the invention has rich mouthfeel, has various activities of protecting liver, resisting inflammation, resisting bacteria, resisting virus, relieving cough, resisting oxidation, resisting cancer, regulating immunity, reducing blood sugar and the like, has the effects of clearing away heat and toxic materials, resisting inflammation and the like, and enhances the health-care value of the seasoning;
(2) in the application of the invention, the edible oil is preferably peanut oil which is rich in unsaturated fatty acid and has more benefits to human body, especially for patients with cardiovascular disease and hypertension, and is rich in protein, fat, carbohydrate, vitamin A, thiamine, riboflavin, nicotinic acid, vitamin E, calcium, phosphorus, sodium, magnesium, iron, zinc, selenium, copper, manganese, potassium, cholesterol and the like.
(3) The pig feet are also called as pig trotters, and because of the rich collagen, the pig feet are also called as a 'tonic' for beautifying and face-beautifying by a plurality of women to be combined with vitamin E and a microelement box in the peanut oil, so that the nutritional value of the food is bright and the nutrient substances can be absorbed by the human body more easily.
Detailed Description
The invention is further illustrated, but is not intended to be limited, by the following specific examples:
example 1-example 5:
Figure 1
the glycyrrhizin, tripotassium glycyrrhizinate and sucrose in examples 1-5 in Table 1 were dissolved completely, and the three were mixed well and kept at 80 deg.C for 1h to obtain Glycyrrhrizae radix extract.
Example 6
1-5 parts of licorice extract licorice paste prepared in example 1, and 500-1000 parts of pig trotters; 0.5-0.8 part of anise; 0.3-0.6 part of cassia bark; 0.2-0.8 parts of clove; 0.1-0.3 part of pepper; 0.2-0.4 of fructus amomi; 0.3-0.5% of pepper; 0.1-0.3 parts of scallion; 0.2 to 0.5 of ginger; 15-20 parts of edible oil as a raw material, and the method comprises the following specific steps:
s1: scalding the trotter in the water according to the weight ratio of the claim 8 for 2-3 minutes, and putting the trotter into a basin;
s2: adding peanut oil into the pot, heating to the oil temperature of 90 ℃, adding scallion and ginger for quick flavor, slowly adding the pig trotters obtained in the step S1 into the pot, and uniformly stirring;
s3: adding the liquorice extract and the liquorice paste into the step S2 according to the weight ratio, mixing, stirring uniformly, and pouring into a pressure cooker;
s4: wrapping star anise, cassia bark, clove, pepper and amomum fruit in certain weight proportion with gauze bag and then putting into S3;
s5: and (5) putting the pepper in the proportioning weight part into the step S4 to be boiled for 1-2 hours, taking out and draining for use.
Example 7
8 parts of licorice extract, 600 parts of pig trotters, 0.5 part of aniseed, 0.4 part of cinnamon, 0.3 part of clove, 0.1 part of pepper, 0.2 part of fructus amomi, 0.4 part of hot pepper, 0.1 part of green onion, 0.3 part of ginger and 16 parts of edible oil.
S1: scalding the trotter in the water according to the weight ratio of the claim 8 for 2-3 minutes, and putting the trotter into a basin;
s2: adding peanut oil into the pot, heating to the oil temperature of 90 ℃, adding scallion and ginger for quick flavor, slowly adding the pig trotters obtained in the step S1 into the pot, and uniformly stirring;
s3: adding the liquorice extract and the liquorice paste into the step S2 according to the weight ratio, mixing, stirring uniformly, and pouring into a pressure cooker;
s4: wrapping star anise, cassia bark, clove, pepper and amomum fruit in certain weight proportion with gauze bag and then putting into S3;
s5: and (5) putting the pepper in the proportioning weight part into the step S4 to be boiled for 1-2 hours, taking out and draining for use.
Example 8
10 parts of licorice extract, 800 parts of pig trotters, 0.6 part of aniseed, 0.4 part of cinnamon, 0.4 part of clove, 0.2 part of pepper, 0.3 part of fructus amomi, 0.3 part of hot pepper, 0.2 part of green onion, 0.2 part of ginger and 18 parts of edible oil.
S1: scalding the trotter in the water according to the weight ratio of the claim 8 for 2-3 minutes, and putting the trotter into a basin;
s2: adding peanut oil into the pot, heating to the oil temperature of 90 ℃, adding scallion and ginger for quick flavor, slowly adding the pig trotters obtained in the step S1 into the pot, and uniformly stirring;
s3: adding the liquorice extract and the liquorice paste into the step S2 according to the weight ratio, mixing, stirring uniformly, and pouring into a pressure cooker;
s4: wrapping star anise, cassia bark, clove, pepper and amomum fruit in certain weight proportion with gauze bag and then putting into S3;
s5: and (5) putting the pepper in the proportioning weight part into the step S4 to be boiled for 1-2 hours, taking out and draining for use.
Example 9
12 parts of licorice extract, 1000 parts of pig trotters, 0.7 part of aniseed, 0.3 part of cassia bark, 0.3 part of clove, 0.1 part of pepper, 0.2 part of fructus amomi, 0.4 part of hot pepper, 0.3 part of green onion, 0.3 part of ginger and 20 parts of edible oil.
S1: scalding the trotter in the water according to the weight ratio of the claim 8 for 2-3 minutes, and putting the trotter into a basin;
s2: adding peanut oil into the pot, heating to the oil temperature of 90 ℃, adding scallion and ginger for quick flavor, slowly adding the pig trotters obtained in the step S1 into the pot, and uniformly stirring;
s3: adding the liquorice extract and the liquorice paste into the step S2 according to the weight ratio, mixing, stirring uniformly, and pouring into a pressure cooker;
s4: wrapping star anise, cassia bark, clove, pepper and amomum fruit in certain weight proportion with gauze bag and then putting into S3;
s5: and (5) putting the pepper in the proportioning weight part into the step S4 to be boiled for 1-2 hours, taking out and draining for use.
Example 10
The liquorice root extract comprises 9 parts of liquorice extract, 800 parts of pig trotters, 0.6 part of aniseed, 0.3 part of cassia bark, 0.4 part of clove, 0.3 part of pepper, 0.2 part of fructus amomi, 0.3 part of hot pepper, 0.3 part of green onion, 0.2 part of ginger and 16 parts of edible oil.
S1: scalding the trotter in the water according to the weight ratio of the claim 8 for 2-3 minutes, and putting the trotter into a basin;
s2: adding peanut oil into the pot, heating to the oil temperature of 90 ℃, adding scallion and ginger for quick flavor, slowly adding the pig trotters obtained in the step S1 into the pot, and uniformly stirring;
s3: adding the liquorice extract and the liquorice paste into the step S2 according to the weight ratio, mixing, stirring uniformly, and pouring into a pressure cooker;
s4: wrapping star anise, cassia bark, clove, pepper and amomum fruit in certain weight proportion with gauze bag and then putting into S3;
s5: and (5) putting the pepper in the proportioning weight part into the step S4 to be boiled for 1-2 hours, taking out and draining for use.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It should be understood by those skilled in the art that the above embodiments do not limit the present invention in any way, and all technical solutions obtained by using equivalent alternatives or equivalent variations fall within the scope of the present invention.

Claims (10)

1. The licorice extract-licorice paste is characterized by comprising the following components in parts by weight:
30-40 parts of glycyrrhizin;
10-20 parts of cane sugar;
15-28 parts of tripotassium glycyrrhizinate.
2. The licorice extract licorice paste as claimed in claim 1, wherein the glycyrrhizin is present in an amount of 18% or more by mass.
3. The licorice extract licorice paste as claimed in claim 1, wherein the tripotassium glycyrrhizinate is not less than 12% by mass.
4. The licorice extract-licorice paste as claimed in claim 1, wherein the glycyrrhizin is 30 parts and the sucrose is 15 parts.
5. The licorice extract licorice paste according to claim 1, wherein the tripotassium glycyrrhizinate is 20 parts.
6. A method for preparing a licorice extract licorice paste according to claim 1, wherein the method comprises:
completely dissolving 30-40 parts of glycyrrhizin, 15-28 parts of tripotassium glycyrrhizinate and 10-20 parts of sucrose, mixing the three, and keeping at 80 deg.C for 1 hr to obtain Glycyrrhrizae radix extract.
7. Use of a licorice extract licorice paste of claim 1 in the preparation of spiced pig's feet.
8. The application of the licorice extract-licorice paste in the spiced pig trotter according to claim 7, is characterized by comprising the following raw materials in parts by weight:
1-5 parts of licorice extract licorice paste according to claim 1;
500 portions of pig trotters and 1000 portions of pig trotters;
0.5-0.8 part of anise;
0.3-0.6 part of cassia bark;
0.2-0.8 parts of clove;
0.1-0.3 part of pepper;
0.2-0.4 of fructus amomi;
0.3-0.5% of pepper;
0.1-0.3 parts of scallion;
0.2 to 0.5 of ginger;
15-20 parts of edible oil.
9. The use of a licorice extract licorice paste according to claim 8, wherein: the edible oil is peanut oil.
10. The use of a licorice extract licorice paste according to claim 8, wherein: the method comprises the following steps:
s1: scalding the trotter in the water according to the weight ratio of the claim 8 for 2-3 minutes, and putting the trotter into a basin;
s2: adding peanut oil into the pot, heating to the oil temperature of 90 ℃, adding scallion and ginger for quick flavor, slowly adding the pig trotters obtained in the step S1 into the pot, and uniformly stirring;
s3: adding the liquorice extract and the liquorice paste into the step S2 according to the weight ratio, mixing, stirring uniformly, and pouring into a pressure cooker;
s4: wrapping star anise, cassia bark, clove, pepper and amomum fruit in certain weight proportion with gauze bag and then putting into S3;
s5: and (5) putting the pepper in the proportioning weight part into the step S4 to be boiled for 1-2 hours, taking out and draining for use.
CN201911402268.7A 2019-12-31 2019-12-31 Licorice extract liquorice paste and preparation method and application thereof Pending CN113115944A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106465851A (en) * 2015-08-12 2017-03-01 桂林市粮铭餐饮管理有限公司 One cultivates peanut Ungula Sus domestica and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106465851A (en) * 2015-08-12 2017-03-01 桂林市粮铭餐饮管理有限公司 One cultivates peanut Ungula Sus domestica and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
袁惠新等: "《食品加工与保藏技术》", 29 February 2000, 化学工业出版社 *

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Application publication date: 20210716