CN113273682A - 一种香辛料油树脂的乳化方法 - Google Patents
一种香辛料油树脂的乳化方法 Download PDFInfo
- Publication number
- CN113273682A CN113273682A CN202110599655.5A CN202110599655A CN113273682A CN 113273682 A CN113273682 A CN 113273682A CN 202110599655 A CN202110599655 A CN 202110599655A CN 113273682 A CN113273682 A CN 113273682A
- Authority
- CN
- China
- Prior art keywords
- oleoresin
- emulsion
- spice
- ethanol
- prepared
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000008601 oleoresin Substances 0.000 title claims abstract description 85
- 235000013599 spices Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 39
- 230000001804 emulsifying effect Effects 0.000 title claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 88
- 239000000839 emulsion Substances 0.000 claims abstract description 52
- 239000000243 solution Substances 0.000 claims abstract description 38
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 108010010803 Gelatin Proteins 0.000 claims abstract description 9
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 239000008273 gelatin Substances 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 9
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 9
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 9
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 9
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 9
- 239000008367 deionised water Substances 0.000 claims abstract description 8
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000000944 Soxhlet extraction Methods 0.000 claims abstract description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 238000004945 emulsification Methods 0.000 claims description 11
- 239000002904 solvent Substances 0.000 claims description 11
- 239000002131 composite material Substances 0.000 claims description 8
- 239000011347 resin Substances 0.000 claims description 8
- 229920005989 resin Polymers 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 239000003208 petroleum Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000007865 diluting Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 2
- 239000012266 salt solution Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 22
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 13
- 239000007788 liquid Substances 0.000 abstract description 10
- 238000011161 development Methods 0.000 abstract description 6
- 239000007864 aqueous solution Substances 0.000 abstract description 5
- 238000009826 distribution Methods 0.000 abstract description 5
- 239000003381 stabilizer Substances 0.000 abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000005554 pickling Methods 0.000 abstract description 3
- 238000004090 dissolution Methods 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 description 16
- 235000012550 Pimpinella anisum Nutrition 0.000 description 16
- 235000007265 Myrrhis odorata Nutrition 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 239000003921 oil Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000010992 reflux Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000009210 therapy by ultrasound Methods 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000010525 oxidative degradation reaction Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 description 1
- 241000606266 Nardostachys Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000012437 perfumed product Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Images
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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/44—Oils, fats or waxes according to two or more groups of A61K47/02-A61K47/42; Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/92—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof
- A61K8/922—Oils, fats or waxes; Derivatives thereof, e.g. hydrogenation products thereof of vegetable origin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/40—Mixing liquids with liquids; Emulsifying
- B01F23/41—Emulsifying
- B01F23/4105—Methods of emulsifying
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/40—Mixing liquids with liquids; Emulsifying
- B01F23/41—Emulsifying
- B01F23/414—Emulsifying characterised by the internal structure of the emulsion
- B01F23/4145—Emulsions of oils, e.g. fuel, and water
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/10—General cosmetic use
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/40—Mixing liquids with liquids; Emulsifying
- B01F23/41—Emulsifying
- B01F23/413—Homogenising a raw emulsion or making monodisperse or fine emulsions
Landscapes
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Epidemiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dermatology (AREA)
- Birds (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种香辛料油树脂的乳化方法,将香辛料粉碎后采用索氏抽提的方法制取油树脂,再将得到的油树脂分别用少量食用乙醇稀释,超声溶解后,制成50%(v/v)油树脂乙醇溶液。再将焦磷酸钠、乳化剂、食用明胶、去离子水混合后充分溶解,冷却至室温后加入油树脂乙醇溶液及食盐,搅拌2min,最后乳化使之形成均匀分散的乳状液。以本发明的工艺制得的香辛料油树脂为原料,加入特定比例的乳化剂、稳定剂,经过乳化分散后制成均匀的乳状液,使得呈味成分在水溶液中易分散,能更好的用于液体调料,并保证了呈味成分在食品体系中的食品感官和香气分布更均一,赋予食品更丰富的口感。后续调味更均匀透彻、入味快,减少了腌制时间。
Description
技术领域
本发明涉及调味品生产加工领域,涉及一种从香辛料中提取油树脂进行乳化的方法,制得的产品可广泛应用于食品、医药和化妆等领域。
背景技术
香辛料,可直接使用的具有赋香、调香、调味功能的植物果实、种子、花、根、茎、叶、皮或全株等天然植物性产品。香辛料被广泛应用在现代食品加工和餐饮烹饪中,强化食品的香气、协调和突出食品风味,发挥调味赋香的作用,改善了食品风味,赋予食品色泽,有很好的防腐抑菌、抗氧化的作用。辛香料现有粉末状的、精油或油树脂形态的制品,主要是被用于为食物增加香味,使食品呈现辛、香、辣、甜等典型风味,常见的有八角、茴香、桂皮和陈皮等。
目前香辛料的使用形式主要有完整香辛料、粉末状香辛料和香辛料提取物,其中提取物主要有精油、油树脂、香辛料乳液、香精、 微胶囊化香辛料以及溶解或速溶香辛料等形式。在国内,香辛料的使用形式仍以完整植物形态的香辛料和粉末状香辛料为主,将其添加到产品中,具有风味物质释放缓慢,有效利用率低,调味不均,成香力不稳定,易氧化降解等缺点。因此,有必要对香辛料进行深加工,提高其市场利用价值。
通过有机溶剂萃取法从粉碎的香辛料中提取其油树脂,将香辛料的几乎全部香气和呈味成分都提取出来,其主要成分为精油、不挥发性的辛辣成分、脂肪、色素和其它溶解于溶剂中的物质。油树脂能将香辛料中的绝大部分赋香调味成分提取出来有效利用率高,赋香调味能力稳定,不易氧化降解,风味不易损失,把它制成当量制品,可做到使用标准化。但是油树脂呈粘稠半流动油状,不易计重称量;在水溶液中几乎不溶,在固态产品中也不易分散,而且添加后增加原物料的含水率,容易使粉末状产品结块。
为了获得均一的食品感官和香气分布,可以将香辛料油树脂调制成液态乳化型香辛料。通过机械法,使液体在剧烈震荡或搅拌下,以微小的粒子分散于另一种液体中或者是将液体以分子状态溶于另一种液体中,然后使其适当的聚集,从而获得乳状液体。通过加入乳化剂、稳定剂、增加体系粘度等,增加乳状液的稳定性。乳化剂是一类具有两亲基团的物质,可分为离子型和非离子型,常用的有山梨酸酐酯类、聚氧乙烯山梨醇酐酯类等。在提取好的香辛料油树脂中加入适宜的乳化剂、稳定剂,经过乳化分散后制成均匀的乳状液,有效解决了油树脂使用不便的问题,且具有分散均匀、入味快、调味透彻、加香产品无斑点、使用方便、卫生等优点。
基于此,本发明设计出一种提高香辛料利用率、不易氧化降解、便于使用加工的技术是十分必要的。
发明内容
本发明的目的是针对现有技术上存在的上述缺陷,所要解决的技术问题是提供一种香辛料油树脂的乳化方法。
本发明的技术方案如下:
一种香辛料油树脂的乳化方法,包括:
制备油树脂;
制备油树脂乙醇溶液;
制备油树脂乳状液;以及
4℃冷藏保存。
进一步的,所述油树脂由如下方法制得:
香辛料粉碎过筛,进行索氏抽提,加热,吸虹至无色状态,将提取液用乙醇清洗三次,合并提取液进行浓缩,用石油醚洗三次,蒸干溶剂,得油树脂备用。
进一步的,所述粉碎过40~100目筛;
所述加热至80℃。
进一步的,所述油树脂乙醇溶液由如下方法制得:
油树脂以食用乙醇稀释,超声处理至充分溶解,制成油树脂乙醇溶液。
进一步的,所述食用乙醇质量分数为90%~95%;
所述油树脂添加量为100~200ml;
所述食用乙醇添加量为100~200ml。
进一步的,所述油树脂乳液由如下方法制得:
油树脂乙醇溶液中加入复合乳化液中搅拌溶解;
待溶液冷却后加入油树脂乙醇溶液以及食盐搅拌2min;
于 13000r/min 下乳化3~9min使之形成均匀分散的乳状液,即得一种香辛料油树脂乳状液。
进一步的,所述复合乳化液由如下方法制得:
按体积分数比,取焦磷酸钠 0.12%、乳化剂0.5% ~ 1.5%、食用明胶0.1% ~0.2%溶于 100m L去离子水中,搅拌使之充分溶解。
进一步的,所述油树脂乙醇溶液添加量为复合乳化液体积的6%;
所述食盐液添加量为复合乳化液体积的1%。
进一步的,所述去离子水的温度为60~70℃。
本发明还公开了一种根据上述任一乳化方法制得的香辛料油树脂乳状液。
本发明与现有产品和技术相比,具有如下优点:
以本发明的工艺制得的香辛料油树脂为原料,加入特定比例的乳化剂、稳定剂,经过乳化分散后制成均匀的乳状液,使得呈味成分在水溶液中易分散,能更好的用于液体调料,并保证了呈味成分在食品体系中的食品感官和香气分布更均一,赋予食品更丰富的口感。后续调味更均匀透彻、入味快,减少了腌制时间。
附图说明
图1为不同样品的乳化稳定性;
图2为不同含量的乳化剂对乳化稳定性的影响;
图3为不同含量的乳化剂对乳化能力EC的影响;
图4为不同含量的乳化剂对乳化稳定性ES的影响。
具体实施方式
下面通过实施例对本发明进行具体的描述,有必要在此指出的是以下实施例只用于对本发明进行进一步说明,不能理解为对本发明保护范围的限制。该领域的技术熟练人员可以根据上述本发明的内容,对本发明做出一些非本质的改进和调整。
实施例1
一种香辛料油树脂的乳化方法,以八角为例:
(1)油树脂制备:对八角粉碎后过100目筛,加入料剂比 (g/mL) 为15∶100(八角果:乙醇溶剂)的95%乙醇溶液,回流3h。将提取液用乙醇清洗三次,合并提取液进行浓缩,用石油醚洗三次,挥干溶剂,得到黄棕色膏状物的油树脂。
(2)油树脂乳状液的制备:将步骤(1)中获得的八角油树脂分别用少量 95%食用乙醇稀释,超声处理一定时间使之充分溶解后,制成 50%(w/v)油树脂乙醇溶液。加入焦磷酸钠 0.12%、食用明胶0.1%溶于 100m L 60~70℃去离子水中,搅拌使之充分溶解,冷却至室温后加入6%油树脂乙醇溶液及1%的食盐,搅拌2min,于 13000r/min 下乳化3min使之形成均匀分散的乳状液。
实施例2
一种香辛料油树脂的乳化方法,以八角为例:
(1)油树脂制备:对八角粉碎后过100目筛,加入料剂比 (g/mL) 为15∶100(八角果:乙醇溶剂)的95%乙醇溶液,回流3h。将提取液用乙醇清洗三次,合并提取液进行浓缩,用石油醚洗三次,挥干溶剂,得到黄棕色膏状物的油树脂。
(2)油树脂乳状液的制备:将步骤(1)中获得的八角油树脂分别用少量 95%食用乙醇稀释,超声处理一定时间使之充分溶解后,制成 50%(w/v)油树脂乙醇溶液。加入焦磷酸钠 0.12%、食用明胶0.15%溶于 100m L 60~70℃去离子水中,搅拌使之充分溶解,冷却至室温后加入6%油树脂乙醇溶液及1%的食盐,搅拌2min,于 13000r/min 下乳化6min使之形成均匀分散的乳状液。
实施例3
一种香辛料油树脂的乳化方法,以八角为例:
(1)油树脂制备:对八角粉碎后过100目筛,加入料剂比 (g/mL) 为15∶100(八角果:乙醇溶剂)的95%乙醇溶液,回流3h。将提取液用乙醇清洗三次,合并提取液进行浓缩,用石油醚洗三次,挥干溶剂,得到黄棕色膏状物的油树脂。
(2)油树脂乳状液的制备:将步骤(1)中获得的八角油树脂分别用少量 95%食用乙醇稀释,超声处理一定时间使之充分溶解后,制成 50%(w/v)油树脂乙醇溶液。加入焦磷酸钠 0.12%、食用明胶0.2%溶于 100m L 60~70℃去离子水中,搅拌使之充分溶解,冷却至室温后加入6%油树脂乙醇溶液及1%的食盐,搅拌2min,于 13000r/min 下乳化9min使之形成均匀分散的乳状液。
对比例1
一种香辛料油树脂的乳化方法,以八角为例:
油树脂制备:对八角粉碎后过100目筛,加入料剂比 (g/mL) 为15∶100(八角果:乙醇溶剂)的95%乙醇溶液,回流3h。将提取液用乙醇清洗三次,合并提取液进行浓缩,用石油醚洗三次,挥干溶剂,得到黄棕色膏状物的油树脂。将制得的香辛料提取物置于4 ℃ 冰箱中冷藏保存。
试验例1
实验材料:实施例1、2、3所得到的油树脂乳状液;对比例1所制得的油树脂。
感官评定:将鸡爪洗净,在加入大葱和姜片的沸水去腥,取出放入干净的清水中,加入桂皮,花椒,甘松,小茴香,白寇等香料,煮沸后保持文火1h,分成四份,分别加入实施例1、2、3所得到的油树脂乳状液和对比例1所制得的油树脂继续保持文火0.5h,出锅进行感官评定。由 8 人评价小组采用简单的描述检验法对评定产品的气味、口感、色泽进行简单定性描述来判定样品的优劣。感官评定结果如表 1 所示。
表1 感官评定结果
根据表1可知,在正常卤煮的鸡爪中加入不同处理条件的八角油树脂和八角油树脂乳状液,通过感官评定可知,加入八角油树脂乳状液的卤鸡爪从口感和气味上要整体优于添加八角油树脂,前者入味快、无渣滓口感、调味均匀、香气不易损失。因此,将香辛料油树脂进行乳化更有利于香气成分和风味物质的保留,入味快,赋予食物更丰富的味道。
试验例2
样品稳定性的评价方法
取V0为 25mL样品于具塞量筒中,于 40℃恒温水浴中保温 24h 后读取未分层的乳状液的体积 V(mL),则其稳定性 S =(V / V0)×100%。具体评价结果如图1所示。
根据图1可知,实施例1、2、3的乳化稳定性均高于对比例,且实施例2的乳化稳定性最高。说明油树脂乳状液相对于油树脂来说,在水溶液中易分散,能更好的用于液体调料,可以均匀的分散在食品体系中,获得均一的食品感官和香气分布,增强食品体系的稳定性。
试验例3
向实施例1、2、3中加入含量为0.5~2%的乳化剂,并分别检测其样品稳定性。样品稳定性的评价方法:取V0为 25mL样品于具塞量筒中,于 40℃恒温水浴中保温 24h 后读取未分层的乳状液的体积 V(mL),则其稳定性 S =(V/V0)×100%。具体评价结果如图2所示。
根据图2可知,随着体系中乳化剂含量的增加,其乳化稳定性也增加,但是当乳化剂含量超过1.5%后,乳化稳定性有所下降,因此,加入1.5%的乳化剂有助于体系稳定。在乳化型油树脂中,其乳化剂中的亲水基团和亲油基团可以使得体系中的油与水在外力的作用下形成一个较稳定的乳化体系,而该体系即使在加热的情况下也相当稳定。但当添加量到达 1.5% 之后,乳化稳定性有略微下降,这可能是由于复合乳化剂在体系中的溶解度有限所致,适宜的乳化剂添加量能起到良好的乳化稳定功效,维持乳化稳定性。
试验例4
向实施例1、2、3中加入含量为0.5~2%的乳化剂,并分别检测其乳化能力(EC)及乳化稳定性(Es)。
乳化能力(EC)及乳化稳定性(Es)的测定方法:取 1mL 制备好的乳状液置于 50mL 容量瓶中并以蒸馏水定容,摇匀后立即于 500nm下测其吸光度 A1,EC 可用 A1来表示。同时,取 10mL 制备好的乳状液于具塞量筒中,静置于 30℃水浴中 1h,然后取 1mL 按上法稀释并测其在 500nm 下的吸光度 A2,Es 可用 1h后吸光度的变化来表示,即 Es=A2/A1。具体评价结果如图3-4所示。
根据图3图4可知,随着体系中的乳化剂含量增加,其乳化能力及乳化稳定性缓慢增加,并在添加含量为1.5%的乳化剂时达到峰值。与未添加乳化剂的对比例相比,乳化能力和乳化稳定性都得到了明显的提高,说明乳化剂的添加可以改善体系的稳定性,使其均一化。
综上所述,以本发明的工艺制得的香辛料油树脂为原料,加入特定比例的乳化剂、稳定剂,经过乳化分散后制成均匀的乳状液,使得呈味成分在水溶液中易分散,能更好的用于液体调料,并保证了呈味成分在食品体系中的食品感官和香气分布更均一,赋予食品更丰富的口感。后续调味更均匀透彻、入味快,减少了腌制时间。
以上显示和描述了本发明的基本原理、主要特征和本发明的特点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明的范围内。本发明要求保护的范围由所附的权利要求书及其等效物界定。
Claims (10)
1.一种香辛料油树脂的乳化方法,包括:
制备油树脂;
制备油树脂乙醇溶液;
制备油树脂乳状液;以及
4℃冷藏保存。
2.根据权利要求1所述的乳化方法,其中:
所述油树脂由如下方法制得:
香辛料粉碎过筛,进行索氏抽提,加热,吸虹至无色状态,将提取液用乙醇清洗三次,合并提取液进行浓缩,用石油醚洗三次,蒸干溶剂,得油树脂备用。
3.根据权利要求2所述的乳化方法,其中:
所述粉碎过40~100目筛;
所述加热至80℃。
4.根据权利要求1所述的乳化方法,其中:
所述油树脂乙醇溶液由如下方法制得:
油树脂以食用乙醇稀释,超声处理至充分溶解,制成油树脂乙醇溶液。
5.根据权利要求4所述的乳化方法,其中:
所述食用乙醇质量分数为90%~95%;
所述油树脂添加量为100~200ml;
所述食用乙醇添加量为100~200ml。
6.根据权利要求1所述的乳化方法,其中:
所述油树脂乳液由如下方法制得:
油树脂乙醇溶液中加入复合乳化液中搅拌溶解;
待溶液冷却后加入油树脂乙醇溶液以及食盐搅拌;
高速乳化后,即得一种香辛料油树脂乳状液。
7.根据权利要求6所述的乳化方法,其中:
所述复合乳化液由如下方法制得:
按体积分数比,取焦磷酸钠 0.12%、乳化剂0.5% ~ 1.5%、食用明胶0.1% ~0.2%溶于100m L去离子水中,搅拌使之充分溶解。
8.根据权利要求6所述的乳化方法,其中:
所述油树脂乙醇溶液添加量为复合乳化液体积的6%;
所述食盐液添加量为复合乳化液体积的1%。
9.根据权利要求7所述的乳化方法,其中:
所述去离子水的温度为60~70℃。
10.一种根据权利要求1~9所述任一乳化方法制得的香辛料油树脂乳状液。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110599655.5A CN113273682A (zh) | 2021-05-31 | 2021-05-31 | 一种香辛料油树脂的乳化方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110599655.5A CN113273682A (zh) | 2021-05-31 | 2021-05-31 | 一种香辛料油树脂的乳化方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113273682A true CN113273682A (zh) | 2021-08-20 |
Family
ID=77282598
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110599655.5A Pending CN113273682A (zh) | 2021-05-31 | 2021-05-31 | 一种香辛料油树脂的乳化方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113273682A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113170873A (zh) * | 2021-05-31 | 2021-07-27 | 四川省雅士科技有限公司 | 一种微胶囊香辛调味料的制备方法 |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005008A (zh) * | 2013-01-08 | 2013-04-03 | 中国热带农业科学院香料饮料研究所 | 一种胡椒调味油及其制备方法 |
-
2021
- 2021-05-31 CN CN202110599655.5A patent/CN113273682A/zh active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103005008A (zh) * | 2013-01-08 | 2013-04-03 | 中国热带农业科学院香料饮料研究所 | 一种胡椒调味油及其制备方法 |
Non-Patent Citations (5)
Title |
---|
仝其根等: "花椒油树脂提取及稳定性研究", 《食品科技》 * |
曹德玉等: "《园艺产品贮藏与加工》", 31 December 2014, 中国标准出版社 * |
秦耀宗等: "《中等专业学校教材 酒精工艺学》", 31 January 2007, 中国轻工业出版社 * |
贾淑贞等: "《实用食品添加剂手册》", 31 August 1996, 河南科学技术出版社 * |
陈星星等: "胡椒油树脂乳液的制备", 《热带作物学报》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113170873A (zh) * | 2021-05-31 | 2021-07-27 | 四川省雅士科技有限公司 | 一种微胶囊香辛调味料的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Cornelia et al. | The utilization of extract durian (Durio zibethinus L.) seed gum as an emulsifier in vegan mayonnaise | |
JPH05509115A (ja) | 活性アスコルビン酸抗酸化剤組成物およびこれにより安定化されたカロチノイド、脂肪および食品 | |
CN109589883A (zh) | 一种植物精油粉末微胶囊的制备方法 | |
JPH03192189A (ja) | 安定なアルカリ性レイビアット酸化防止抽出物 | |
JP2008154476A (ja) | フレーバー組成物 | |
EP3317372A1 (en) | Composition containing vegetable oil, caramel and phenolic compounds | |
CN113273682A (zh) | 一种香辛料油树脂的乳化方法 | |
CN107836693A (zh) | 一种花椒酱及其制备方法 | |
JP4863940B2 (ja) | 液体調味料の製造方法 | |
Safitri et al. | The effect of ginger extract on emulsion stability, total acidity and sensory evaluation of full fat mayonnaise | |
JP4839203B2 (ja) | 液体調味料 | |
JP6270733B2 (ja) | 胡麻含有酸性液状調味料 | |
EP3629762A1 (de) | Mehle als aromaträger | |
CN107853666A (zh) | 一种安息茴香油与洋葱油复配的微胶囊烤制食品香味剂及其制备方法 | |
CN106833880B (zh) | 一种氧化蛋黄油粉末香精的制备方法 | |
JP6563620B1 (ja) | 液状調味料及びその製造方法 | |
CN112586715A (zh) | 一种竹叶青茶调味料及其制备方法 | |
CN108850993A (zh) | 一种腌制低盐风鹅的香辛料盐制备方法 | |
CN111053181B (zh) | 一种延缓脂质氧化的食品皮克林乳状液的制备方法及其应用 | |
CN115669904A (zh) | 一种调味料酒的制备方法和调味料酒 | |
Bacak | Flavors, Colors, Thickeners, and Emulsifiers | |
JP3927396B2 (ja) | 炊飯前添加用液状調味料 | |
EP3952659A1 (en) | Oil-in-water emulsified food composition with high oleic oil | |
WO2024061625A1 (en) | Oil-in-water emulsified food composition comprising beetroot juice | |
CN108850989A (zh) | 一种抑制板鸭氧化的香辛料盐制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210820 |