CN115969026A - A flavoring and flavoring base material and its preparation method and application - Google Patents

Abstract

The invention provides a flavoring base material and a preparation method and application thereof, belonging to the field of seasoning processing. The preparation method of the aromatizing and flavoring base material comprises the following steps: s1, smashing and screening spices to obtain spice powder and spice leftovers respectively; s2, adding water into the spice leftovers for extraction to obtain a spice extracting solution; s3, mixing the spice powder, the spice extracting solution and water to obtain spice paste; s4, mixing the spice paste and the marine polypeptide juice to carry out Maillard reaction to obtain the aromatized and flavored base material. The invention improves the utilization rate of the spice to the maximum extent by dynamically combining the spice process and key nodes in the processing process of the seasoning, reduces the processing leftovers and achieves the aims of effectively enhancing the fragrance of the base material and strengthening the characteristic flavor of the product.

Description

A flavoring and flavoring base material and its preparation method and application

technical field

The invention belongs to the field of condiment processing, and in particular relates to a flavor-imparting and flavor-enhancing base material and a preparation method and application thereof.

Background technique

In the prior art, most studies on the flavor of seasoning bases focus on the adjustment of raw material addition ratio, thermal reaction aroma enhancement, auxiliary flavor addition, and biological enzymatic hydrolysis and other technologies. Patent CN1775086A discloses a production method of spices in aqueous solution. In this method, the spices of a single raw material are crushed and put into a container, soaked in edible ethanol, and then soaked in hot water to obtain an extract, which is pumped into a distillation machine for distillation Aqueous spices were obtained. The method is simple in process, but only one kind of spice can be extracted each time, and the extracted component is single, which is greatly different from the original flavor of the spice. Patent CN114223874A discloses a preparation method of a spice extract and its application. The method uses a magnetic field to crush the spice, and then obtains the spice extract after extraction, flash evaporation and ultrafiltration concentration. The activity of the active ingredients in the spice extract is High, it can ensure that the spice extract exerts the best antibacterial effect, but it has a great influence on the original characteristic flavor of the spice itself. Patent CN1057900C discloses a natural spice and its preparation method. Using the extraction principle, ethanol is selected as the extraction solvent to completely extract the active ingredients in the spice to make a high-concentration water-soluble natural spice. This method will make other non-water-soluble The ingredients of spices are lost, the flavor is not pure, and more leftovers are produced. Patent CN113647596A discloses a fragrance-enhancing base material and its application. In this patent, the raw material of shiitake mushrooms is subjected to colloid mill grinding, enzymolysis and Maillard reaction in sequence, and finally the shiitake mushroom extract is prepared, and then the shiitake mushroom extract is compounded with the soy sauce embryo , to achieve a synergistic effect to improve the aroma of the mixed solution, but the colloid mill grinding efficiency is low, and the volatile components in the shiitake mushrooms are easy to lose. Patent CN113397140A discloses a mushroom oyster sauce and its preparation method. In this patent, the mixture of mushrooms, oysters and wheat flour is heated and matured, and then enzymes are added to enzymolyze and then the enzymes are deactivated, and then filtered and separated. The separated supernatant Concentrate the liquid to obtain concentrated mushroom oyster sauce, add other materials, boil and filter to form a semi-fluid paste, but the characteristic flavor of the mushroom oyster sauce is not obvious. From the above, it can be seen that in the prior art, the spice preparation process is rarely linked with the subsequent product processing process to form a flavor-imparting and flavor-enhancing base material with a wide range of applications.

Contents of the invention

The technical problem to be solved by the present invention is to provide a flavoring and flavoring base material and its preparation method and application. The present invention combines the characteristics of the core raw materials and the key points in the production process of the product, innovates the extraction process of spices, and combines the product processing process The key points in the method can preserve and stimulate the characteristic aroma and flavor of spices to the greatest extent, reduce or not produce processing waste, simple operation and high degree of industrialization.

In order to achieve the above object, the technical solution adopted by the present invention is: a preparation method of flavoring and flavoring base material, comprising the following steps:

S1. Grinding and sieving the spices to obtain spice powder and spice leftovers respectively;

S2. adding water to the spice leftovers for extraction to obtain a spice extract;

S3. mixing spice powder, spice extract and water to obtain spice puree;

S4. Mix the spice puree and the seafood polypeptide juice to perform Maillard reaction to obtain the aroma-imparting and flavor-enhancing base material.

The preparation method of the aroma-enhancing and flavor-enhancing base material of the present invention uses multiple technologies such as low-temperature grinding to break the wall, hot water leaching, and thermal reaction to generate aroma and sterilization, so that the obtained aroma-enhancing and flavor-enhancing base material has less by-products and pure flavor of spices , can retain the integrity of spices and maximize the use of flavor.

As a preferred embodiment of the preparation method of the flavoring and flavoring base material in the present invention, the pulverization in step S1 includes segmental pulverization.

As a preferred embodiment of the preparation method of the flavoring and flavoring base material of the present invention, the segmented crushing includes the first stage crushing and the second stage crushing; the crushing time of the first stage crushing is 10-60mm , the passing rate of the spice powder passing through the 80-mesh sieve is 85-90%; the crushing time of the second stage of crushing is 10-40min, and the passing rate of the spice powder passing through the 150-mesh sieve is ≥80%. Compared with the traditional one-stage crushing process, the present invention realizes the segmented spice crushing process control through the grading vibrating sieve, and can realize the screening of the particle size of the spice in a relatively short period of time (through a 150 mesh sieve, the pass rate is ≥ 80%), and can Enhance the fineness of spice powder and the degree of release of characteristic flavor.

As a preferred embodiment of the preparation method of the aroma-imparting and flavor-enhancing base material of the present invention, the temperature of the segmented crushing is 25-60°C. In the present invention, cold water is fed into the jacket of the outer wall of the grinding barrel, the temperature and flow rate of the cooling water are adjusted to control the crushing temperature, and the temperature in the grinding barrel can be controlled at 25-60°C. The invention adopts low-temperature crushing, which can effectively reduce the loss of the volatile components of the spices during the crushing process, so that the spices can reach a finer particle size, and at the same time, the characteristic flavor of the spices can be well preserved. In addition, the crushing process is airtight without dust overflow, which can effectively improve the working environment.

As a preferred embodiment of the preparation method of the flavoring and flavoring base material according to the present invention, the extraction in the step S2 adopts hot water extraction, the hot water is water at 95-100°C, and the extraction time is 30-100°C. 60min; the solid-liquid ratio of the extraction is 1:1-1:10. The invention adopts hot water leaching to extract the leftovers of the spices, and further improves the dissolution rate and utilization rate of the active ingredients of the spices.

As a preferred embodiment of the preparation method of the flavoring and flavoring base material according to the present invention, the weight ratio of spice powder, spice extract and water in step S3 is spice powder: spice extract: water=1:1- 1.5: 1-5. The spice puree prepared by the preparation method of the aroma-imparting and flavor-enhancing base material of the present invention has the characteristics of small particle diameter, uniform body shape, good flavor preservation and pure aroma.

As a preferred embodiment of the preparation method of the flavoring and flavoring base material of the present invention, the Maillard reaction component in step S4 further includes at least one of monosodium glutamate, white sugar or edible salt. The preparation method of the flavoring and flavoring base material of the present invention can add white granulated sugar, monosodium glutamate and salt in the Maillard reaction, which can obviously release the characteristic aroma of spices, reduce the fishy smell of seafood, and improve the characteristic taste of seafood juice , to achieve the effect of synergistic aroma enhancement, and stimulate a pleasant special flavor.

As a preferred embodiment of the preparation method of the flavoring and flavoring base material of the present invention, the reaction temperature of the Maillard reaction in step S4 is 95-110° C., and the reaction time is 1-3 h. More preferably, based on the total mass parts of Maillard reaction components, the amount of spice puree added in the step S4 is 0.001-0.03 parts, and the amount of the seafood polypeptide juice added is 5-50 parts.

The present invention also provides a flavoring and flavoring base material, which is prepared by the preparation method of the flavoring and flavoring base material.

The present invention also provides the application of the flavoring and flavoring base material in condiments and/or foods.

The beneficial effects of the present invention are as follows: the present invention provides a flavoring and flavoring base material and its preparation method and application. The present invention adopts a segmented crushing treatment method. The cell wall of spices is fully destroyed, more active groups and active substances can be exposed, and the obtained powder is fine and uniform, with richer aroma and good dispersibility; The pulverized material can also better maintain the volatile active ingredients in the spices; the present invention adopts a hot-dip extraction process to further improve the utilization rate and dissolution rate of the active ingredients of the spices, increase the taste effect of the spices, and at the same time reduce the Using cost, saving production resources, reducing or not producing spice leftovers; the present invention combines spice mud with seafood polypeptide juice under suitable thermal reaction conditions, so that the characteristic aroma of spices and the characteristic flavor of seafood juice can be evenly fused, on the one hand weakening seafood The unique unpleasant fishy smell of juice, on the other hand, can achieve a very good flavor-increasing effect with a very small amount of addition, and achieve the purpose of flavoring and flavoring; Combined, the utilization rate of spices can be improved to the greatest extent, the processing waste can be reduced, and the purpose of effectively enhancing the aroma of the base material and strengthening the characteristic flavor of the product can be achieved.

Detailed ways

In order to demonstrate the technical solution, purpose and advantages of the present invention more concisely and clearly, the technical solution of the present invention will be described in detail below in conjunction with specific embodiments. Unless otherwise specified, the reagents involved in the examples of the present invention are all commercially available products, which can be purchased through commercial channels.

Example 1

This embodiment provides a method for preparing a flavoring and flavoring base material, which specifically includes the following steps:

S1. Spice wall breaking treatment: use low-temperature grinding to crush the spices, and control the ambient temperature of the materials at 40°C; carry out the first wall breaking treatment of the spices through the pulverizer, and the crushing time is 40 minutes, so that the spices pass through the 80-mesh sieve, and the passing rate It can reach 87-92%; the spices passed through the 80-mesh sieve are subjected to the second wall-breaking treatment, and the crushing time is 40 minutes, so that the spices can pass through the 150-mesh sieve, and the passing rate is ≥90%, and the spice powder and spice waste are obtained ;

S2. Hot water extraction: take the leftovers of spices, add water according to the ratio of material to liquid at 1:10, after boiling, leaching for 60 minutes and cooling the filter screen to obtain the spice extract;

S3. Preparation of spice puree: mix the spice powder obtained in S1, the spice extract obtained in S2 and water in a ratio of 1:1:1 to obtain the spice puree;

S4. Maillard reaction: take 0.001 part of spice puree, 10 parts of seafood polypeptide juice, 5 parts of white sugar, 3 parts of monosodium glutamate, and 2 parts of table salt, and heat it at 95-110°C for 2 hours to obtain a flavor-enhancing base material.

Example 2

This embodiment provides a method for preparing a flavoring and flavoring base material, which specifically includes the following steps:

S1. Spice wall breaking treatment: use low-temperature grinding to crush the spices, and control the ambient temperature of the materials at 40°C; carry out the first wall breaking treatment of the spices through the pulverizer, and the crushing time is 40 minutes, so that the spices pass through the 80-mesh sieve, and the passing rate It can reach 87-92%; after the 80-mesh sieve, the spices have been broken for the second time, and the crushing time is 30 minutes, so that the spices can pass through the 150-mesh sieve, and the passing rate is ≥ 86%, and the spice powder and spice waste are obtained. ;

S2. Hot water leaching: take the leftovers of spices, add water according to the ratio of material to liquid at 1:8, after boiling, leaching for 60 minutes and cooling the filter screen to obtain the spice extract;

S3. Preparation of spice puree: mix the solid spice powder obtained in S1, the spice extract obtained in S2 and water in a ratio of 1:1:1 to obtain the spice puree;

S4. Maillard reaction: Take 0.01 part of spice puree, 15 parts of seafood polypeptide juice, 5 parts of white sugar, 4 parts of monosodium glutamate, and 2 parts of salt, and keep it warm at 95-110° C. for 2 hours to obtain a flavor-enhancing base material.

Example 3

This embodiment provides a method for preparing a flavoring and flavoring base material, which specifically includes the following steps:

S1. Spice wall breaking treatment: Use low-temperature grinding to crush the spices, and control the ambient temperature of the materials at 40°C; carry out the first wall breaking treatment of the spices through the grinder, and the crushing time is 30 minutes, so that the spices pass through the 80-mesh sieve, and the passing rate It can reach 83-86%; after the 80-mesh sieve, the spices have been broken for the second time, and the crushing time is 30 minutes, so that the spices can pass through the 150-mesh sieve, and the passing rate is ≥ 86%, and the spice powder and spice waste are obtained. ;

S2. Hot water leaching: take the spice leftovers, add water according to the ratio of material to liquid at 1:7, after boiling, leaching for 60 minutes and cooling the filter screen to obtain the spice extract;

S3. Preparation of spice puree: mix the solid spice powder obtained in S1, the spice extract obtained in S2 and water in a ratio of 1:1:1 to obtain the spice puree;

S4. Maillard reaction: Take 0.005 parts of spice puree, 25 parts of seafood polypeptide juice, 5 parts of white sugar, 4 parts of monosodium glutamate, and 2 parts of salt, and keep warm at 95-110°C for 2 hours to obtain a flavor-enhancing base material.

Example 4

This embodiment provides a method for preparing a flavoring and flavoring base material, which specifically includes the following steps:

S1. Spice wall breaking treatment: Use low-temperature grinding to crush the spices, and control the ambient temperature of the materials at 40°C; carry out the first wall breaking treatment of the spices through the grinder, and the crushing time is 30 minutes, so that the spices pass through the 80-mesh sieve, and the passing rate It can reach 83-86%; after the 80-mesh sieve, the spices have been broken for the second time, and the crushing time is 30 minutes, so that the spices can pass through the 150-mesh sieve, and the passing rate is ≥ 86%, and the spice powder and spice waste are obtained. ;

S2. Hot water leaching: take the spice leftovers, add water according to the ratio of material to liquid at 1:5, after boiling, leaching for 60 minutes and cooling the filter screen to obtain the spice extract;

S3. Preparation of spice puree: mix the solid spice powder obtained in S1, the spice extract obtained in S2 and water in a ratio of 1:1:1 to obtain the spice puree;

S4. Maillard reaction: Take 0.01 part of spice puree, 20 parts of seafood polypeptide juice, 5 parts of white sugar, 4 parts of monosodium glutamate, and 2 parts of salt, and keep it warm at 95-110° C. for 2 hours to obtain a flavor-enhancing base material.

Comparative example 1

Comparative Example 1 provides a method for preparing a flavor-enhancing base material. The difference between it and Example 4 is only step S1. S1 of Comparative Example 1 is specifically: directly use a pulverizer to grind spices, do not control the temperature of the spice grinding environment, and make the spices Reach the same particle size of the low-temperature grinding of Example 4; carry out the first wall-breaking treatment to the spices by a pulverizer, and the crushing time is 30min, so that the spices pass through an 80-mesh sieve, and the pass rate can reach 83-86%; The spices have undergone the second wall-breaking treatment, and the crushing time is 30 minutes, so that the spices can pass through a 150-mesh sieve, and the passing rate is ≥ 86%, and the spice powder and spice waste are obtained;

Comparative example 2

Comparative Example 2 provides a method for preparing a flavor-enhancing base material, which differs from Example 4 only in step S1. S1 in Comparative Example 2 specifically includes: using low-temperature grinding to pulverize spices, and controlling the ambient temperature of the materials to 40°C; The spices are directly mechanically ground by a pulverizer without segmental wall breaking.

Comparative example 3

Comparative example 3 provides a kind of preparation method of flavor-enhancing base material, specifically comprises the following steps:

S1. Spice breaking treatment: use a pulverizer to mechanically grind the spices to obtain spice powder, and the spice leftovers are treated as tailings;

S2. Maillard reaction: take 0.01 part of the spice powder obtained in S1, 20 parts of seafood polypeptide juice, 5 parts of white sugar, 4 parts of monosodium glutamate, and 2 parts of salt, and heat it at 95-110° C. for 2 hours to obtain the base material.

Comparative example 4

Comparative Example 4 provides a method for preparing a flavor-enhancing base material, which differs from Example 4 only in step S4. S4 in Comparative Example 4 is specifically: take 0.01 parts of spice puree, 20 parts of seafood polypeptide juice, and 5 parts of white sugar , 2 parts of salt, heat preservation at 95-110° C. for 2 hours to obtain the base material.

Comparative example 5

Comparative Example 5 provides a method for preparing a flavor-enhancing base material, which differs from Example 4 only in step S4. S4 of Comparative Example 5 is specifically: take 0.01 parts of spice mud, 5 parts of white sugar, 4 parts of monosodium glutamate, 2 parts of monosodium glutamate, part of salt, and keep it warm at 95-110°C for 2 hours to obtain the base material.

Effect example

1. Carry out sensory evaluation of the base materials prepared in Examples 1 to 4 and Comparative Examples 1 to 5 as follows: select 25 appraisers to evaluate the base materials prepared in Examples 1 to 4 and Comparative Examples 1 to 5. Aroma intensity, fishy smell, and taste are scored from 3 dimensions. From 1-10, the scores are unacceptable, acceptable, better, good, and very good. Finally, the average score is calculated. The higher the aroma score, the better the aroma The higher the fishy smell score, the less fishy; the higher the taste score, the better the taste.

2. Make a sensory description of the base materials prepared in Examples 1-4 and Comparative Examples 1-5, and form a corresponding sensory description language.

The evaluation results are shown in Table 1 and Table 2.

Table 1

Example aroma fishy smell Taste Example 1 7 6 7 Example 2 7.5 8 6.5 Example 3 8.5 8.5 7 Example 4 9 8.5 7.5 Comparative example 1 5.5 5.5 6 Comparative example 2 6.5 5.5 6.5 Comparative example 3 6 6 5 Comparative example 4 6.5 7 6 Comparative example 5 7 5 4.5

Table 2

It can be seen from Table 1 and Table 2 that in Examples 1-4, the product has a good aroma, a weak fishy smell, and a strong base taste. It has been proved by tests that in Example 4, the ratio of the 2 times of wall-breaking pretreatment time, the spice leftovers to hot water and the subsequent mild Maillard reaction have played a synergistic effect on the final seasoning base material. The aroma in the example is mainly the characteristic aroma of spices and pleasant seafood flavor. Comparative Example 1 did not control the temperature of the spice grinding environment. When the spices reached the same particle size, the temperature in the grinding chamber continued to rise due to long-term mechanical processing, and the volatile components of the spices were lost. Complete; comparative example 2 does not adopt segmental wall-breaking treatment, and the passing rate of spices through the 150 mesh screen is lower than that of embodiment in the same time, and the particles are not uniform enough, which affects the application product body; comparative example 3 spices leftovers are not subjected to hot water Leaching, as tailings treatment, directly use the obtained powder spices and seafood polypeptide juice, add white sugar, monosodium glutamate, etc. for thermal reaction to generate aroma, resulting in more leftovers, and the characteristic aroma of spices is not fully stimulated, The aroma and taste are weaker than those of the comparison. In comparative example 5, no seafood polypeptide juice was added for thermal reaction to generate aroma, which could not well cover up the unpleasant fishy smell in the seafood polypeptide juice. Therefore, the inventive method for preparing the flavoring and flavoring base material can promote the dissolution of the effective ingredients of spices and maximize the utilization of resources; at the same time, the formed seasoning base material has a delicate and uniform body, which will not affect the shape of the product during application. Impact.

Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than limit the protection scope of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that The technical solution of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solution of the present invention.

Claims (10)

1. a preparation method of flavoring and flavoring base-material, is characterized in that, comprises the following steps: S1. Grinding and sieving the spices to obtain spice powder and spice leftovers respectively; S2. adding water to the spice leftovers for extraction to obtain a spice extract; S3. mixing spice powder, spice extract and water to obtain spice puree; S4. Mix the spice puree and the seafood polypeptide juice to perform Maillard reaction to obtain the aroma-imparting and flavor-enhancing base material. 2. The preparation method of flavoring and flavoring base material according to claim 1, characterized in that, the crushing in the step S1 includes segmental crushing. 3. The preparation method of flavoring and flavoring base material according to claim 2, characterized in that, the segmented crushing includes first-stage crushing and second-stage crushing; the crushing time of the first-stage crushing is 10-60min, the passing rate of the spice powder passing through the 80 mesh screen is 85-90%; the crushing time of the second stage of crushing is 10-40min, and the passing rate of the spice powder passing through the 150 mesh screen is ≥80%. 4. The preparation method of flavoring and flavoring base material according to claim 2, characterized in that, the temperature of the segmented crushing is 25-60°C. 5. The preparation method of flavoring and flavoring base material according to claim 1, characterized in that, the extraction in the step S2 adopts hot water extraction, the hot water is water at 95-100°C, and the extraction time is 30-60min; the solid-liquid ratio of the extraction is 1:1-1:10. 6. The preparation method of flavoring and flavoring base material according to claim 1, characterized in that, in the step S3, the weight ratio of spice powder, spice extract and water is spice powder: spice extract: water=1 :1-1.5:1-5. 7. The preparation method of flavoring and flavoring base material according to claim 1, characterized in that, the components undergoing Maillard reaction in step S4 also include at least one of monosodium glutamate, white granulated sugar or edible salt. 8. The preparation method of flavoring and flavoring base material according to claim 1, characterized in that, the reaction temperature of the Maillard reaction in the step S4 is 95-110°C, and the reaction time is 1-3h. 9. A flavoring and flavoring base material, characterized in that it is prepared by the preparation method of the flavoring and flavoring base material according to any one of claims 1-8. 10. The application of the flavoring and flavoring base material according to claim 9 in seasoning and/or food.