CN113367312A - Multifunctional pepper composite seasoning base material and preparation method thereof - Google Patents
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- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 65
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000002131 composite material Substances 0.000 title claims description 15
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- 241000722363 Piper Species 0.000 claims abstract description 64
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- 238000000194 supercritical-fluid extraction Methods 0.000 claims abstract description 23
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- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 abstract description 7
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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
-
- 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
- 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
Abstract
The invention relates to a multifunctional pepper compound seasoning base material and a preparation method thereof2The multifunctional pepper compound seasoning base material is obtained after extraction by continuously adding the entrainer into the supercritical fluid extraction kettle in the extraction process, the complementary synergistic effect among three plant components can be fully exerted, the complementation of aroma and taste is realized, the flavor is stronger and aromatic, and the better freshness-enhancing seasoning effect is achieved. The method can extract polar substances and nonpolar substances in the materials to the maximum extent, so that the product can better present the optimal flavor state, the types of aroma components and flavor development components in the active components of the product are various, and the components also present good antibacterial activity and stronger removal of DPPH free radicals and ABTS self-assemblyThe ability of the base.
Description
Technical Field
The invention belongs to the technical field of food seasonings, and particularly relates to a multifunctional pepper compound seasoning base material and a preparation method thereof.
Background
The pepper is the fruit of zanthoxylum bungeanum of Rutaceae, has special spicy smell, strong fragrance, lasting spicy and numb taste and slightly sweet taste, and is mainly used for sauce marinating products. Zanthoxylum bungeanum is generally processed into dried Zanthoxylum bungeanum, Zanthoxylum bungeanum powder, Zanthoxylum bungeanum oil, etc. At present, most of Chinese prickly ash processing in China still stays at a rough processing stage, the quality difference is large, and the product characteristics are difficult to fully express. The flavor of the pepper product can be improved by adopting a new food technology. Researchers employ supercritical CO2The extraction technology is used for extracting the pepper oleoresin, and auxiliary materials such as edible corn starch, maltodextrin, edible salt, white granulated sugar and the like are added to prepare the pepper instant granular solid seasoning, so that the pepper product structure is improved. However, the pepper powder products have more plant fibers, impurities and potential microbial pollution in the process of eating, which brings inconvenience and potential safety hazards to consumers.
By using supercritical CO2The extraction technology for extracting the zanthoxylum oil can improve the yield and obtain flavor development substances with higher purity, but the obtained extract contains more nonpolar substances, and some flavor development substances with stronger polarity can not be well presented, so that the seasoning and other functions of the zanthoxylum are reduced.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a multifunctional pepper compound seasoning base material and a preparation method thereof.
The multifunctional pepper compound seasoning base material has various types of aroma components and flavor development components in active components, and each component also has good bacteriostatic activity and stronger capacity of removing DPPH free radicals and ABTS free radicals. The composite seasoning base material prepared by the method can fully play the complementary synergistic effect among the three plant components, realize the complementation of the aroma and the taste and achieve better fresh-increasing seasoning effect.
The technical scheme adopted by the invention is as follows:
a multifunctional pepper composite seasoning base material comprises the following raw material components:
1-100 parts of pepper, 1-100 parts of clove and 1-100 parts of dried ginger.
Further preferably, the multifunctional pepper compound seasoning base material comprises the following raw material components:
25-35 parts of pepper, 10-20 parts of clove and 10-20 parts of dried ginger.
The preparation method of the multifunctional pepper composite seasoning base material comprises the following steps:
(1) weighing pepper, clove and dried ginger according to the weight, fully and uniformly mixing, crushing and sieving to obtain a mixed material;
(2) adding CO into the mixed material obtained in the step (1)2And (3) a supercritical fluid extraction kettle, continuously adding an entrainer into the extraction kettle in the extraction process, and extracting to obtain the multifunctional pepper composite seasoning base material.
In the step (1), after crushing and sieving, the particle size of the mixed material is 20-40 meshes.
In step (2), CO2The extraction pressure of the supercritical fluid is 25MPa-35MPa, and the extraction temperature is 35-45 ℃.
In the step (2), the extraction time is 120min-180 min.
In the step (2), the entrainer is a polar entrainer.
The polar entrainer is ethanol with the volume concentration of 95%.
The addition mass of the entrainer is 5-10% of the mass of the mixed material.
The invention has the following beneficial effects:
the preparation method of the multifunctional pepper composite seasoning base material comprises the steps of respectively taking pepper, clove and dried ginger, uniformly mixing, crushing and sieving to obtain a mixed material, and adding CO into the mixed material2The multifunctional pepper compound seasoning base material is obtained after extraction by continuously adding the entrainer into the supercritical fluid extraction kettle in the extraction process, the complementary synergistic effect among three plant components can be fully exerted, the complementation of aroma and taste is realized, the flavor is stronger and aromatic, and the better freshness-enhancing seasoning effect is achieved. The method of the invention canPolar substances and non-polar substances in the materials can be extracted to the maximum extent, so that the product can better present the optimal flavor state, the types of aroma components and flavor development components in active components of the product are various, and the components also present good bacteriostatic activity and strong capacity of removing DPPH free radicals and ABTS free radicals. Experiments such as antibiosis, removal of diphenyl bitter acyl free radical (DPPH), 2' -dinitro-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium free radical (ABTS) and the like prove that the functional pepper compound seasoning base material has certain antibiosis and antioxidation effects.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIGS. 1A-1C are liquid-mass spectra of taste-imparting active ingredients in plant extracts, respectively;
FIGS. 2A-2C are graphs showing the results of the antimicrobial activity of each plant extract;
FIG. 3 is a graph showing the result of measuring the DPPH radical scavenging ability of each plant extract;
FIG. 4 is a graph showing the results of measurement of scavenging ability of superoxide anion radicals by each plant extract.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the embodiments described are merely exemplary of the invention, and not of the invention in its entirety. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
In the following examples 1 part represents 1 kg.
Example 1
The embodiment provides a compound base material of flavouring of multi-functional prickly ash, raw materials component includes:
30 parts of pepper, 20 parts of clove and 20 parts of dried ginger.
The preparation method of the multifunctional pepper composite seasoning base material comprises the following steps:
(1) weighing pepper, clove and dried ginger according to the weight, fully and uniformly mixing, crushing and sieving to obtain a mixed material with the particle size of 30 meshes;
(2) adding CO into the mixed material obtained in the step (1)2Supercritical fluid extraction kettle, and continuously pumping ethanol (volume concentration 95%) as entrainer and CO into the extraction kettle, wherein the ethanol accounts for 5% of the mass of the mixed material in the extraction process2The supercritical fluid extraction pressure is 30MPa, the extraction temperature is 40 ℃, the extraction time is 180min, and the multifunctional pepper compound seasoning base material is obtained after supercritical extraction.
Example 2
The embodiment provides a compound base material of flavouring of multi-functional prickly ash, raw materials component includes:
30 parts of pepper, 20 parts of clove and 10 parts of dried ginger.
The preparation method of the multifunctional pepper composite seasoning base material comprises the following steps:
(1) weighing pepper, clove and dried ginger according to the weight, fully and uniformly mixing, crushing and sieving to obtain a mixed material with the particle size of 30 meshes;
(2) adding CO into the mixed material obtained in the step (1)2Supercritical fluid extraction kettle, and continuously pumping ethanol (volume concentration 95%) as entrainer and CO into the extraction kettle, wherein the ethanol accounts for 6% of the mass of the mixed material in the extraction process2The supercritical fluid extraction pressure is 25MPa, the extraction temperature is 42 ℃, the extraction time is 160min, and the multifunctional pepper compound seasoning base material is obtained after supercritical extraction.
Example 3
The embodiment provides a compound base material of flavouring of multi-functional prickly ash, raw materials component includes:
30 parts of pepper, 10 parts of clove and 20 parts of dried ginger.
The preparation method of the multifunctional pepper composite seasoning base material comprises the following steps:
(1) weighing pepper, clove and dried ginger according to the weight, fully and uniformly mixing, crushing and sieving to obtain a mixed material with the particle size of 30 meshes;
(2) adding CO into the mixed material obtained in the step (1)2Supercritical fluid extraction kettle, and continuously pumping ethanol (volume concentration 95%) as entrainer and CO into the extraction kettle, wherein the ethanol accounts for 7% of the mass of the mixed material in the extraction process2The supercritical fluid extraction pressure is 35MPa, the extraction temperature is 35 ℃, the extraction time is 180min, and the multifunctional pepper compound seasoning base material is obtained after supercritical extraction.
Example 4
The embodiment provides a compound base material of flavouring of multi-functional prickly ash, raw materials component includes:
30 parts of pepper, 10 parts of clove and 10 parts of dried ginger.
The preparation method of the multifunctional pepper composite seasoning base material comprises the following steps:
(1) weighing pepper, clove and dried ginger according to the weight, fully and uniformly mixing, crushing and sieving to obtain a mixed material with the particle size of 40 meshes;
(2) adding CO into the mixed material obtained in the step (1)2Supercritical fluid extraction kettle, and continuously pumping ethanol (volume concentration 95%) as entrainer and CO into the extraction kettle in the extraction process, wherein the ethanol accounts for 9% of the mass of the mixed material2The supercritical fluid extraction pressure is 28MPa, the extraction temperature is 35 ℃, the extraction time is 120min, and the multifunctional pepper compound seasoning base material is obtained after supercritical extraction.
Example 5
The embodiment provides a compound base material of flavouring of multi-functional prickly ash, raw materials component includes:
100 parts of pepper, 100 parts of clove and 1 part of dried ginger.
The preparation method of the multifunctional pepper composite seasoning base material comprises the following steps:
(1) weighing pepper, clove and dried ginger according to the weight, fully and uniformly mixing, crushing and sieving to obtain a mixed material with the particle size of 20 meshes;
(2) adding CO into the mixed material obtained in the step (1)2Supercritical fluid extraction kettle, and continuously pumping ethanol (volume concentration 95%) as entrainer and CO into the extraction kettle in the extraction process, wherein the ethanol accounts for 8% of the mass of the mixed material2The supercritical fluid extraction pressure is 30MPa, the extraction temperature is 40 ℃, the extraction time is 150min, and the multifunctional pepper compound seasoning base material is obtained after supercritical extraction.
Example 6
The embodiment provides a compound base material of flavouring of multi-functional prickly ash, raw materials component includes:
1 part of pepper, 1 part of clove and 1 part of dried ginger.
The preparation method of the multifunctional pepper composite seasoning base material comprises the following steps:
(1) weighing pepper, clove and dried ginger according to the weight, fully and uniformly mixing, crushing and sieving to obtain a mixed material with the particle size of 30 meshes;
(2) adding CO into the mixed material obtained in the step (1)2Supercritical fluid extraction kettle, and continuously pumping ethanol (volume concentration 95%) as entrainer and CO into the extraction kettle, wherein the ethanol accounts for 6% of the mass of the mixed material in the extraction process2The supercritical fluid extraction pressure is 30MPa, the extraction temperature is 40 ℃, the extraction time is 160min, and the multifunctional pepper compound seasoning base material is obtained after supercritical extraction.
Examples of the experiments
Pulverizing fructus Zanthoxyli, flos Caryophylli, and Zingiberis rhizoma respectively, sieving to obtain fine powders, and adding CO into the fine powders2Supercritical fluid extraction kettle, and continuously pumping ethanol (volume concentration 95%) as entrainer and CO into the extraction kettle, wherein the ethanol accounts for 5% of the material mass in the extraction process2Extracting with supercritical fluid at 40 deg.C under 30MPa for 180min to obtain fructus Zanthoxyli extract,Clove extract and dried ginger extract.
(1) Taste active component analysis
The pepper extract, the clove extract and the dried ginger extract prepared by the method and the flavor-developing active components in the multifunctional pepper compound seasoning base material in the embodiment 1 are respectively analyzed by adopting a gas-liquid-mass spectrometry technology, wherein the total number of the flavor-developing active components in the pepper extract is 50, the total number of the flavor-developing active components in the clove extract is 62, and the total number of the flavor-developing active components in the dried ginger extract is 54. The detection results of the flavor-developing active components in the plant extracts are shown in FIGS. 1A-1C.
TABLE 1 content of taste-imparting active ingredients in different extracts
(2) Analysis of antibacterial Activity
Shewanella, aeromonas hydrophila and vibrio parahaemolyticus are selected as target bacteria, and the paper sheet method and the oxford quilt method are adopted to detect the bacteriostatic activity of different components. The results show that: the diluted pepper extract (with the concentration of 200mg/mL) shows stronger bacteriostatic activity on Shewanella, clove extract (32, 64 and 128mg/mL) on Aeromonas hydrophila and dried ginger extract (200 mg/mL) on Vibrio parahaemolyticus, and the 100mg/mL multifunctional pepper compound seasoning base material of the embodiment 1 shows stronger bacteriostatic activity on the three bacteria. The individual bacteriostatic activity measurements of each plant extract are shown in FIGS. 2A-2C.
(3) Measurement of scavenging ability of DPPH free radical
Diluting the fructus Zanthoxyli extract, flos Caryophylli extract and Zingiberis rhizoma extract to certain concentration, accurately measuring 3.0mL of 0.1mmol/L diphenyl bitter acyl ethanol solution, mixing with 0.1mL of the solution to be detected, reacting at room temperature in dark place for 30min, measuring light absorption value at wavelength of 517nm, and calculating DPPH free radical scavenging effect. The results show that the removal rates of DPPH free radicals of 100mg/mL pepper extract, 1.0mg/mL clove extract, 1.0mg/mL dried ginger extract and 1mg/mL multifunctional pepper compound seasoning base material described in example 1 are 54.1%, 85.9%, 52.0% and 81.2%, and the removal capacity of each plant extract on DPPH free radicals alone is shown in FIG. 3.
(4) Determination of scavenging Capacity for superoxide anion free radicals
Diluting the pepper extract, the clove extract and the dried ginger extract prepared by the method into a certain concentration, accurately measuring 1.0mL of 0.2mmol/L2,2' -dinitrobis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium ethanol solution, uniformly mixing with 0.1mL of liquid to be detected, reacting for 30min at room temperature in a dark place, measuring a light absorption value at a wavelength of 734nm, and calculating the removal effect on ABTS free radicals. The results show that the ABTS free radical clearance rates of 100mg/mL pepper extract, 1.0mg/mL clove extract and 1.0mg/mL dried ginger extract and 1mg/mL multifunctional pepper compound seasoning base material described in the example 1 are respectively 99.3%, 85.4%, 35.7% and 69.8%, and the DPPH free radical clearance capacity of each plant extract alone is shown in FIG. 4.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (9)
1. The multifunctional pepper composite seasoning base material is characterized by comprising the following raw material components:
1-100 parts of pepper, 1-100 parts of clove and 1-100 parts of dried ginger.
2. The multifunctional pepper compound seasoning base material as claimed in claim 1, wherein the raw material components comprise:
25-35 parts of pepper, 10-20 parts of clove and 10-20 parts of dried ginger.
3. The preparation method of the multifunctional pepper compound seasoning base material of claims 1-2 is characterized by comprising the following steps:
(1) weighing pepper, clove and dried ginger according to the weight, fully and uniformly mixing, crushing and sieving to obtain a mixed material;
(2) adding CO into the mixed material obtained in the step (1)2And (3) a supercritical fluid extraction kettle, continuously adding an entrainer into the extraction kettle in the extraction process, and extracting to obtain the multifunctional pepper composite seasoning base material.
4. The preparation method of the multifunctional pepper compound seasoning base material as claimed in claim 3, wherein in the step (1), after the crushing and sieving, the particle size of the mixed material is 20-40 meshes.
5. The preparation method of the multifunctional pepper compound seasoning base material as claimed in claim 3, wherein in the step (2), CO is added2The extraction pressure of the supercritical fluid is 25MPa-35MPa, and the extraction temperature is 35-45 ℃.
6. The preparation method of the multifunctional pepper compound seasoning base material as claimed in claim 3, wherein in the step (2), the extraction time is 120min to 180 min.
7. The preparation method of the multifunctional pepper compound seasoning base material as claimed in claim 3, wherein in the step (2), the entrainer is a polar entrainer.
8. The preparation method of the multifunctional pepper compound seasoning base material as claimed in claim 7, wherein the polar entrainer is ethanol with a volume concentration of 95%.
9. The preparation method of the multifunctional pepper compound seasoning base material as claimed in claim 3, wherein the addition mass of the entrainer is 5-10% of the mass of the mixed material.
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2021
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Application publication date: 20210910 |