CN117281246A - 一种香料配方及其应用 - Google Patents
一种香料配方及其应用 Download PDFInfo
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- CN117281246A CN117281246A CN202311262007.6A CN202311262007A CN117281246A CN 117281246 A CN117281246 A CN 117281246A CN 202311262007 A CN202311262007 A CN 202311262007A CN 117281246 A CN117281246 A CN 117281246A
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Abstract
本发明涉及食品香料技术领域,具体涉及一种香料配方及其应用;其中,香料配方组分按重量份计,包括小茴香25份、迷迭香8份、黄芪50份、陈皮50份、山楂片50份、砂仁5份、麦冬60份、决明子10份、兰香子45份、甘草50份、孜然10份、柠檬草25份、山奈25份、白芷15份、橘子40份、肉蔻40份、莲子芯5份、金橘片80份、千里香10份、青麻椒3份、红花椒3份、青竹叶20份、母丁香5份、公丁香2份、荜拨2份。本发明提供的配方香料在药用、食用价值、人体健康、醇厚滋味、气味鲜香等方面远远优于目前市场上的普通香料,适宜进一步推广应用。
Description
技术领域
本发明涉及食品香料技术领域,具体是一种香料配方及其应用。
背景技术
食用香料,是为了提高食品的风味而添加的香味物质,民以食为天,在中国的饮食上由于菜系多样所以对香料的使用消耗极大。在烹饪菜肴时,为了使菜肴的味道更鲜美,通常都会加入一些香料,以提升食品的口感与气味。
传统市面上的复合型香料,如市场上常见的十三香,其主要由花椒、八角、桂皮等构成,经研磨后制成粉末状;这类香料存在的主要问题是,由于其成份的限制,使其味道不够丰富;且大多仅具有调味的功效,无明显食用价值。
发明内容
为解决上述问题,本发明提供一种香料配方。
为了实现上述的技术目的,本发明所采用的技术方案为:
一种香料配方,包括小茴香、迷迭香、黄芪、陈皮、山楂片、砂仁、麦冬、决明子、兰香子、甘草、孜然、柠檬草、山奈、白芷、橘子、肉蔻、莲子芯、金橘片、千里香、青麻椒、红花椒、青竹叶、母丁香、公丁香、荜拨。
进一步的,所述香料配方的组分按重量份计,包括小茴香25份、迷迭香8份、黄芪50份、陈皮50份、山楂片50份、砂仁5份、麦冬60份、决明子10份、兰香子45份、甘草50份、孜然10份、柠檬草25份、山奈25份、白芷15份、橘子40份、肉蔻40份、莲子芯5份、金橘片80份、千里香10份、青麻椒3份、红花椒3份、青竹叶20份、母丁香5份、公丁香2份、荜拨2份。
上述香料配方在食品加工中的应用,具体应用方法为:将香料粉碎成粉末进行使用。其中,食品加工包括厨房食品加工与水果加工。
本发明中香料组分的作用与功效,具体如下:
1.小茴香
小茴香是一种常见的中药材,有浓郁的香味,具有健胃理气、杀菌防感染、散寒止痛的功效。
(1)健胃理气:小茴香中所含的茴香油能刺激肠胃神经血管,排出肠胃中积存的气体,起到健胃行气的功效。
(2)杀菌防感染:是因为小茴香中含有一种叫茴香醚的物质,这种物质具有杀菌暖胃的作用,尤其对消灭大肠杆菌、痢疾杆菌有着非常明显的作用,可以预防感染性腹泻。
(3)散寒止痛:小茴香具有散寒止痛的功效,可治疗寒疝腹痛,少腹冷痛,以及风寒所造成的关节肌肉疼痛、麻木、屈伸不利。
2.迷迭香
黄芪是药食同源中药材,具有增强免疫力、消炎杀菌、抗疲劳等作用。
(1)增强免疫力:黄芪富含黄芪总苷,可以调节体内血糖,提高机体抗氧化能力,增强机体免疫力;
(2)消炎杀菌:黄芪富含黄酮,具有较强的抗组胺作用,可以消炎杀菌;
(3)抗疲劳:黄芪富含黄芪多糖,可显著增强骨骼肌的收缩能力,起到抗疲劳的作用。
3.黄芪
黄芪是药食同源中药材,具有增强免疫力、消炎杀菌、抗疲劳等作用。
(1)增强免疫力:黄芪富含黄芪总苷,可以调节体内血糖,提高机体抗氧化能力,增强机体免疫力;
(2)消炎杀菌:黄芪富含黄酮,具有较强的抗组胺作用,可以消炎杀菌;
(3)抗疲劳:黄芪富含黄芪多糖,可显著增强骨骼肌的收缩能力,起到抗疲劳的作用。
4.陈皮
陈皮是一种常见的中药材,有通温行气、健脾和胃、燥湿化痰等功效,是治湿痰、寒痰之要药。
(1)通温行气:陈皮既能行散肺气,又能行气宽中,具有通温行气的作用,对因寒邪闭阻中焦所致的气滞病证有好的治疗效果;
(2)健脾和胃:陈皮中含有大量挥发油,对胃肠道有温和的刺激作用,能在一定程度上起到祛风下气之效,可有效促进消化液及胃酸分泌,加快肠胃道蠕动速度,还有利于肠道内积气的排除;
(3)燥湿化痰:陈皮中所含的挥发油有一定的刺激性,能起到被动祛痰的效果,从而使痰易被咳出。
5.山楂片
山楂片是中药材山楂的切片,有较高的营养和医疗价值。具有降血脂、开胃消食、延缓衰老等功效。
(1)降血脂:山楂片中含有黄酮类化合物,如儿茶素、花青素、金丝桃苷、芦丁、槲皮素等,可明显降低总胆固醇、甘油三酯、低密度脂蛋白胆固醇水平,升高高密度脂蛋白胆固醇水平,进而具有一定降血脂作用;
(2)开胃消食:山楂片中含有山楂酸等多种有机酸和解脂酶,入胃后能增强酶的作用,促进肉食消化,有助于胆固醇转化,且还可利胆汁,促进胃液分泌;
(3)延缓衰老:山楂片所含的黄酮类和维生素C、胡萝卜素等物质能阻断并减少自由基的生成,有延缓衰老作用。
6.砂仁
砂仁是一种常见中药材,是姜科植物阳春砂的干燥果实,具有化湿开胃、温脾止泻、理气安胎的功效。
(1)化湿开胃:砂仁味辛,性温,可除湿气,调理胃肠,常用于治疗湿阻脾胃、食欲不香、恶心、呕吐等病症;
(2)温脾止泻:砂仁可温补脾胃、止泻,可用于治疗腹痛泄泻;
(3)理气安胎:砂仁具有理气安胎作用,可用于治疗妊娠恶阻、胎动不安等病症。
7.麦冬
麦冬是一种常见的中药材,是百合科植物麦冬的干燥块根。具有滋养胃阴、润肺止咳、滋补肺阴功效。
(1)滋养胃阴:麦冬可以起到滋养胃阴的作用,能够改善胃阴不足引发的胃痛、食欲不振、消渴等症状;
(2)润肺止咳:麦冬具有滋阴润燥的作用,能够有效缓解心阴不足引发的心烦易怒、失眠多梦等症状;
(3)滋补肺阴:麦冬具有滋补肺阴的作用,能够用来改善肺阴虚引发的咳嗽、咳喘、痰多等症状。
8.决明子
决明子是一种常见的中药材,为豆科植物决明的干燥成熟种子。具有清热明目、泻肝火、润肠通便、疏风解表等功效。
(1)清热明目:决明子苦寒清热,具有清热明目的作用,能够治疗风热上攻、肝火上扰导致的目赤涩痛、羞明多泪、大便秘结等症状。还可以改善肝肾阴亏导致的视物模糊、目暗不明等;
(2)泻肝火:决明子苦寒,还可以起到泻肝火的作用,能够用来改善肝阳上亢导致的头晕目眩;
(3)润肠通便:决明子还具有润肠通便的作用,能够有效改善因为内热肠燥导致大便干结、便秘等症状;
(4)疏风解表:决明子还可以起疏风解表的作用,能够有效改善热伤风导致的咽喉肿痛、头晕乏力等症状;
(5)此外,决明子还可以辅助降血压。
9.兰香子
兰香子是一种稀有中药材,是罗勒的成熟果实,大小如芝麻,颗粒饱满圆润。具有清理肠胃、降血脂、预防心脑血管疾病等功效。
(1)清理肠胃:兰香子可以刺激肠壁肌肉的蠕动,活化肠道代谢机能,增加小肠推进率,刺激排便,是最天然的肠道清道夫;
(2)降血脂:兰香子具优质纤维可以促进体内血脂及脂蛋白的代谢,减少肠道中胆固醇吸收,减少血中脂肪浓度,降低心脏病、中风和高血压等;
(3)预防心脑血管疾病:兰香子可以预防心脑血管疾病,对于双向调节血压、血脂和血胆固醇有很大作用,还能抑制脑性疾病、预防动脉硬化;
(4)减肥:兰香子可以减少身体对糖类的吸收,从而降低糖的浓度,提升饱足感,不仅有利于糖尿病,还可以对体重更好地控制,对于过度肥胖和糖尿病人很适合。
10.甘草
甘草是常见的中药材,为豆科植物甘草的干燥根及根茎,具有补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药的特点。
(1)调节免疫力:甘草具有增强机体免疫功能的成分,特别是甘草葡聚糖有很好的增强机体免疫的功能;
(2)止咳祛痰:甘草有抗炎和抗变态反应的功能,可作为缓和剂,缓解咳嫩,祛痰,治疗咽痛喉炎;
(3)抗炎:甘草制剂能促进胃部黏液形成和分泌,延长上皮细胞寿命,有抗炎活性,常用于慢性溃疡和十二指肠溃疡的治疗;
(4)另外,甘草中的黄酮具有消炎、解痉和抗酸作用。
11.孜然
孜然为伞形科植物孜然芹的果实,为调味品之王,适宜肉类烹调,也可以作为香料使用,药用、食用价值很高。
(1)祛腥解腻:用孜然加工牛羊肉,可以祛腥解腻,并能令肉质更加鲜美芳香,增加食欲;
(2)醒脑通脉:孜然具醒脑通脉、降火平肝等功效,能祛寒除湿,理气开胃,驱风止痛,对消化不良,胃寒疼痛、肾虚便频有疗效;
(3)防腐杀菌:用孜然调味菜肴能防腐杀菌。
12.柠檬草
柠檬草又名“柠檬香茅”,是香茅属的一个品种,多用于烹煮调味,是南洋料理中必备的香草。
(1)舒缓心灵、提振精神:带有清新香味的柠檬草,对恢复身心平衡有很明显的效果,能让人心绪安宁,提振精神,还能缓解感冒头痛、偏头痛;
(2)排毒和调整体质:柠檬草具有消炎杀菌的功效,可治疗肠胃炎、胃痛或发烧等疾病;
(3)此外食用柠檬草,还能帮助刺激肠道,利尿解毒,消除水肿,减少血管疾病等功效,增加排尿频率,有助于将体内毒素排出体外,提高人体免疫力。
13.山奈
山奈为姜科山柰属植物山柰的块状根茎,芳香,是药食两用的植物,常被当作香料给食物起辅助作用。山柰根茎为芳香健胃剂,有散寒、祛湿、温脾胃、辟恶气的功效。
(1)烹饪各种菜肴:山奈的主要成分是龙脑、桂皮酸乙酯等,在炖煮一些肉制品,如牛肉、猪肉和鸡肉等,放上山奈一起食用,不但能去除腥味,还能让味道更鲜美。同时山奈还可以用来制作卤汁,让卤制食品味道更加香浓;
(2)治疗牙痛:对于风虫牙痛,可通过食用山奈,能起到止痛的作用。同时山奈对于癌症有抑制和预防作用;
(3)开胃消食:山奈味道辛辣,因此对于食欲不佳、肠鸣腹泻的者具有温中散寒、开胃消食等作用;
(4)心、腹冷痛:将山奈、当归、丁香等中药研磨成粉服用,对于心、腹冷痛有很大的治疗作用。
14.白芷
白芷是我国有名的一种中药材,本身有一股芳香味道,以根入药,对治疗一些疾病有非常显著的疗效。有非常高的药用价值和保健养生功效。日常生活中,常被当作保健品食用。具有散寒止痛、散瘀、消炎的辅助功效,白芷炖肉,同时还可起到去腥、提香的作用;还可用于辅助治疗如头痛、牙痛、鼻炎、风寒感冒等病症,食用白芷可以减轻病症引起的不适,增强机体的抵抗力等。
(1)烹饪中常用的调料:将白芷和肉类食品炖在一起,除了白芷本身的作用还可以有效去除肉的腥味,起到提香、增进食欲的作用;同时白芷炖肉中富含丰富蛋白质和维生素,吃白芷炖肉还可以提高身体的免疫力;
(2)通窍止痛。煎汤服用,可通鼻窍,使人感到一股清新之气;
(3)提振精神:白芷能够使中枢神经系统产生兴奋感,适量则能够兴奋中枢神经系统,剂量大,则容易造成痉挛、麻痹等,需要注意用量;
(4)祛风散寒:白芷能够治疗因风寒引起的风寒感冒、头痛、鼻炎、牙痛;
(5)降血压:白芷中含有异欧前胡素和印度榅桲,能够起到降血压作用;
(6)另外还具有抗菌、抗炎之功效;
(7)生肌止痛:白芷对于腰肌劳损,肌肉酸痛有祛瘀生肌消炎止痛的作用,是有名的镇痛药。
15.橘子
橘子颜色鲜艳,酸甜可口,是一种富含营养的水果,具有保护血管、理气消食、祛痰止咳、降压降脂等功效。
(1)保护血管:橘子含有大量维生素C、维生素P、橙皮苷、6-二乙胺甲基陈皮苷、磷酰橙皮苷和黄酮苷等成分,对扩张周围血管、降低血压、改善冠脉血液循环、降低血清胆固醇和防止毛细血管破裂出血等有一定辅助功效;
(2)理气消食(开胃):橘子中含有大量的果酸和膳食纤维。果酸可以促进胃酸分泌,增强患者的食欲,膳食纤维可以促进消化,解决食欲不振,从而达到开胃的效果;
(3)祛痰止咳:橘中含有的挥发油、柠檬烯能够促进呼吸道黏膜分泌,缓解支气管痉挛,有利于痰液的排出,起到祛痰、止咳、平喘的作用。
(4)降压降脂:橘中含有的橙皮甙对周围血管具有明显的扩张作用,具有降压的功效。其中所含橘皮甙能降低冠脉毛细血管脆性,磷酰橙皮甙能降低血清胆固醇,明显减轻和改善主动脉粥样硬化病变。橘子中含有丰富的钾离子和维生素,可以加强毛细血管的韧性,降血压等;
(5)醒酒止渴:橘味甘酸,含有大量的水分、多种维生素、丰富的糖类物质,能够生津止渴,除烦醒酒。
(6)美容养颜。橘子中含有大量的维生素C和香精油,这些元素可以抗氧化,促进皮肤微循环,从而达到美容养颜的效果。
16.肉蔻
肉蔻一种重要的香料和药用植物。具有补充营养、温中健脾等功效。
(1)补充营养:肉蔻中含有肉蔻醚、挥发油、萜类成分、柠檬烯、樟烯、肉豆蔻醚、榄香脂素、异甘草素等成分,可以补充人体所需营养;
(2)温中健脾:肉蔻归脾、胃、大肠经,其所含的挥发油能促进胃液的分泌,能温中健脾,可治疗寒湿中阻、气机不畅、胃脘胀痛、食少呕吐等病症。
17.莲子芯
莲子芯为一味收涩药,为睡莲科植物莲的成熟种子中的干燥幼叶及胚根,药食两用。含有蛋白质、维生素、矿物质、莲心碱、异莲心碱、荷叶碱等,具有清热解暑、清心除烦、降血压等功效。
(1)清热解暑:莲子芯能够帮助清热解暑,能够防治中暑;
(2)清心除烦:莲子芯有清心火功效,可以治疗口舌生疮、失眠烦躁。因为苦味入心,而莲子芯性味苦寒,故可以清热除燥;
(3)降血压:莲子芯含有的莲心碱以及其他非结晶生物碱有助于扩张血管、降血压;
(4)增强记忆力:莲子芯具有强心作用,能扩张外周血管,降低血压,有助于睡眠,特别是脑力劳动者经常食用,可以健脑、增强记忆力。
18.金橘片
金橘片为金橘果实的干片,是一种常见的中药材。具有软化血管,降血压、理气、解毒养肝、美容护肤等功效。
(1)软化血管,降血压:金橘果实含有丰富的维生素C、金桔甙等成分,对维护心血管功能,防止血管硬化、高血压等疾病有一定的作用;
(2)理气功效:金橘有化痰止咳、开胃消食、醒酒以及改善胸闷郁结状况的作用;
(3)解毒养肝:金橘果皮对肝脏有解毒功能,对眼睛有养护、对免疫系统有保健功效;
(4)美容护肤功效:金橘果实富含维生素A,可预防色素沉淀、增进皮肤光泽与弹性、减缓衰老、避免肌肤松弛生皱。
19.千里香
千里香为芸香科九里香属小乔木植物,药食同源植物,天然增香调味料调料,常有于卤制各种肉类,香气扑鼻,回味甘甜。具有去异味、增香等功效,可以改善淤血、肿胀、抗炎和局部麻醉等作用。行气止痛、活血散瘀、祛风除湿的功效。
(1)行气止痛:千里香气味芳香,辛散苦燥,具有行气止痛的作用,能温经活络、祛寒除湿,适合治疗胃脘疼痛、风湿痹痛等症;
(2)活血散瘀:千里香能温通经络、活血散瘀,可用于治跌打损伤、疮痈等症;
(3)祛风除湿:千里香有祛风除湿功效,能止疮痒、祛皮风、杀螆疥,常用于治皮肤瘙痒、疥疮等;
(4)麻醉止痛:千里香具有麻醉止痛的作用,能用于表面麻醉,所用用量应适当。
20.青麻椒
青麻椒是一种调味品,具有增强食欲、驱寒暖胃、降血压等功效,对维持机体健康具有一定益处。
(1)增强食欲:可以刺激味觉神经,达到改善食欲的作用;
(2)驱寒暖胃:青麻椒通常可以有效加快机体的血液循环,进而具有驱寒暖胃的作用,有助于缓解秋冬手脚冰凉的症状;
(3)降低血压、扩张血管:能缓解心血管疾病,有效调节神经,加快人体内的血液循环;
(4)缓解焦虑:可缓解焦虑及烦躁的心理状态,加快身体内乳酸的代谢。
21.红花椒
红花椒常作为一种调味料和一种中药使用。是芸香科花椒的干燥成熟果皮,香味浓郁,有去腥和增香的作用,也具有杀菌止痛、杀虫止痒等功效。
(1)杀菌止痛:红花椒对多种革兰阳性菌以及革兰阴性菌均有抑制作用,其挥发油对多种皮肤真菌及数种深部真菌均有一定的抑制和杀灭作用,其中的某些生物碱成分可减轻疼痛,具有杀菌止痛、驱寒的功效;
(2)杀虫止痒:红花椒气味芳香刺激,可除各种肉类的腥膻臭气,且对于体表瘙痒、虫蚁咬伤有治疗效果。
22.青竹叶
青竹叶味甘、辛、淡,性寒,有清热除烦,生津利尿等功效。
(1)清热解毒:青竹叶中含有多种有效成分,具有清热解毒的功效,可以帮助身体排出毒素,防治感冒、咳嗽等疾病;
(2)祛风散寒:青竹叶还有祛风散寒的作用,可以有效缓解寒性疾病,如风寒感冒、风湿病等;
(3)利尿通便:青竹叶还可以刺激肾脏排泄多余水分和废物,促进体内废物排出,缓解便秘等问题;
(4)润肺止咳:青竹叶含有丰富的黏液质和多种氨基酸,可以润肺止咳,缓解咳嗽、痰多等症状。
23.母丁香
母丁香是桃金娘科名贵的香料植物丁香的果实。具有清热解毒、祛风止痛、促进伤口愈合等功效。
(1)清热解毒:母丁香能够清热解毒,对于热毒性疾病如痈疽、疮疖、痔疮等有一定的治疗作用;
(2)祛风止痛:母丁香具有散风止痛的作用,对于类风湿性关节炎、风湿痛等疾病有一定的缓解作用;
(3)促进伤口愈合:母丁香还具有促进伤口愈合的作用,加速皮肤组织的修复和再生,对于创伤、烧伤等有一定的治疗作用。
24.公丁香
公丁香是桃金娘科名贵的香料植物丁香的花蕾,是一种常见的中药材,芳香浓烈,味辛辣,有麻舌感,性温。具有温中降逆、温肾助阳、醒神开窍等功效。
(1)温中降逆:公丁香气味芳香浓烈,药性温,具有温中降逆的功效;
(2)温肾助阳:公丁香可用于治疗肾虚阳痿等症状,能温肾以壮阳;
(3)醒神开窍:公丁香辛香,性温。可用于治疗湿浊之邪、阻蔽清窍、扰乱神明引起的神志错乱、恶心呕吐、舌苔白腻等症状。
25.荜拨
荜拨是胡椒科植物荜拨的尚未成熟的果穗,常用作香料和中药材,散发出特异的香气,常作为煮肉的作料之一。具有镇痛解痛、帮助消化、温中散寒等作用。
(1)镇痛解痛:荜拨归胃、脾、大肠经,对于胃肠湿热引起的胃肠道隐痛或者刺激性疼痛的症状,能够起到改善的作用;
(2)帮助消化:荜拨对于胃肠湿热引起的肠道蠕动速度偏慢,能够起到改善的作用,可以加快肠道内容物的吸收,改善肠胃功能低下引起的恶心呕吐症状;
(3)温中散寒:荜拨味辛、性热,可以起到温中散寒的效果。
采用上述的技术方案,具有的有益效果为:
本发明提供的香料配方用于营造食物的独特口感风味,通过对100多种天然草本基础香料进行筛选,从中选出25种药用、食用价值高、对人体有保健功能的基础香料、中药材按照一定比例配制,并施以粉粹加工工艺研制而成。该配方香料具有香气独特、适用范围广、健康、食用价值高的特点,特别适用于厨房食品加工(如炒肉,腌制牛羊肉)或卤味制作。食用后唇齿留香,香气从唇齿间源源不断地涌出。
该香料除了可以用于厨房食品加工,还可以用于水果加工。目前已经在青梅加工过程中添加过该香料,生产出独特口感的青梅相关制品。且该配方香料在药用、食用价值、人体健康、醇厚滋味、气味鲜香等方面远远优于目前市场上的普通香料。
具体实施方式
为使本发明实施方式的目的、技术方案和优点更加清楚,下面将结合本发明实施方式中的技术方案进行清楚、完整地描述,显然,所描述的实施方式是本发明一部分实施方式,而不是全部的实施方式。基于本发明中的实施方式,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施方式,都属于本发明保护的范围。因此,以下提供的本发明的实施方式的详细描述并非旨在限制要求保护的本发明的范围,而是仅仅表示本发明的选定实施方式。基于本发明中的实施方式,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施方式,都属于本发明保护的范围。
本发明提供一种香料配方,其组分按重量份计,包括小茴香25份、迷迭香8份、黄芪50份、陈皮50份、山楂片50份、砂仁5份、麦冬60份、决明子10份、兰香子45份、甘草50份、孜然10份、柠檬草25份、山奈25份、白芷15份、橘子40份、肉蔻40份、莲子芯5份、金橘片80份、千里香10份、青麻椒3份、红花椒3份、青竹叶20份、母丁香5份、公丁香2份、荜拨2份。
上述香料配方在厨房食品加工与水果加工中的应用,具体应用方法为:将香料粉碎成粉末进行使用。
实施例1
本实施例中香料配方的配料及配比,具体如下表所示:
以上所述仅为本发明的优选实施方式而已,并不用于限制本发明,对于本领域的技术人员来说,本发明可以有各种更改和变化。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种香料配方,其特征在于,包括小茴香、迷迭香、黄芪、陈皮、山楂片、砂仁、麦冬、决明子、兰香子、甘草、孜然、柠檬草、山奈、白芷、橘子、肉蔻、莲子芯、金橘片、千里香、青麻椒、红花椒、青竹叶、母丁香、公丁香、荜拨。
2.如权利要求1所述的香料配方,其特征在于,其组分按重量份计,包括小茴香25份、迷迭香8份、黄芪50份、陈皮50份、山楂片50份、砂仁5份、麦冬60份、决明子10份、兰香子45份、甘草50份、孜然10份、柠檬草25份、山奈25份、白芷15份、橘子40份、肉蔻40份、莲子芯5份、金橘片80份、千里香10份、青麻椒3份、红花椒3份、青竹叶20份、母丁香5份、公丁香2份、荜拨2份。
3.一种如权利要求1或2所述的香料配方在食品加工中的应用。
4.如权利要求3所述的香料配方的应用,其特征在于,所述食品加工包括厨房食品加工与水果加工。
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