CN1268231C - Preparation method of instant powdered coriander microcapsule flavouring - Google Patents
Preparation method of instant powdered coriander microcapsule flavouring Download PDFInfo
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- CN1268231C CN1268231C CNB2004100842805A CN200410084280A CN1268231C CN 1268231 C CN1268231 C CN 1268231C CN B2004100842805 A CNB2004100842805 A CN B2004100842805A CN 200410084280 A CN200410084280 A CN 200410084280A CN 1268231 C CN1268231 C CN 1268231C
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- coriander
- microcapsule
- wall material
- juice
- flavoring
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a method for preparing flavoring containing coriander flavor components in an instant powdery microcapsule form, which belongs to the field of the technique for preparing edible flavoring. The present invention is characterized in that a food microcapsule processing technique is adopted; the method comprises the following technical processes and procedures: fresh coriander is used as raw material, and coriander crude extract juice is obtained by pre-pulverization and squeeze; suspended substances are removed by filtration, and plant tissue fragments which are smaller than 50 mu m are obtained by superfine comminution; coriander purified juice is obtained by heating and filtering the plant tissue fragments, the mixture of Arabic gum and maltodextrin is then used as the microcapsule wall material of the purified juice, and then, the mixed liquid of the wall material and the purified juice is dried in a spray mode to reduce water contents; finally, the instant powdery coriander microcapsule flavoring is obtained. The method of the present invention has the advantage of simple technique. The obtained product is the flavoring containing coriander flavor components, which is convenient in use, safe and sanitary, and can be quickly dissolved in food containing water during the use.
Description
Technical field
The present invention relates to a kind of preparation method of flavoring of the Powdered microcapsule-type of instant capacity that contains the coriander flavor components.Belong to the edible flavouring preparing technical field.
Background technology
Coriander (Coriandrum sativum L.) has another name called coriandrum, caraway, coriander, prolongs Sui, is food processing and cooking flavoring commonly used.It contains ethereal oil-coriander oil, is the main flavor substance of coriander.Because the volatile and easy oxidation of coriander oil, so, the fresh plant aerial part all adopted when being used for food.Coriander only spring and summer growth is vigorous, and this gives and uses and supply is made troubles.The more important thing is that coriander is as food seasoning the time, in order to keep its local flavor, only water flushing or soak with boiling water after, just add the food behind the shortening or add in the food that only needs heating in short-term, before entering the mouth, people do not carry out the sterilization processing on the food processing meaning so fully, cause the worm's ovum of Enterozoas such as some the common pathogen broadcast through excrement one soil-oral instructions such as hepatitis A virus and hookworm, roundworm, fasciolopsis to enter in the human body health risk.Last century, the eighties Shanghai hepatitis A was very popular, and little chive is the second largest transmitting carrier of hepatitis A virus, and coriander also has analogue.So must develop a kind of not only the convenience uses but also the new coriander flavor seasoning that contains the coriander flavor substance of safety and sanitation.
The food micro capsule process technology is a new technology growing up of food processing field in recent years.Microcapsule size is generally in micron, and it can be embedded in core with unstable material and avoid loss, and its major advantage is:
1, stability strengthens greatly.The capsule outer walls of sealing can stop the infringement to encapsulated material of extraneous factor such as oxygen, light, temperature, humidity effectively, prevents volatilization simultaneously.
2, change the physical state and the dissolution characteristics of flavor substance, the material of oily can be become powdery product through microencapsulation, be convenient to very much produce, use, transport and storage, and easily be scattered in the water.
3,, be dissolved in water rapidly when product is used, thereby discharge the heartwood flavor substance by selecting for use the solubility microcapsules to become wall material.
Adopted spray drying process in the inventive method, it has many advantages: rate of drying is fast, and the material heated time is short; The dry run temperature is low, and powder properties is good; Regulate technological parameter, may be controlled to the quality index of product; Make goods have good flowability, dispersiveness, wettable and brew etc.
Summary of the invention
The objective of the invention is in order to protect public health, the convenient flavoring that contains the coriander flavor components that uses, the special preparation method who proposes a kind of coriander condiment of food micro capsule process technology.
The preparation method of a kind of instant powdered coriander microcapsule flavouring of the present invention is characterized in that adopting the food micro capsule process technology, and the technical process and the step of this method are as follows:
A. take cleaning, dig up the roots, free of contamination fresh coriander is raw material, through precomminution, squeeze, the thick extraction of the juice of coriander;
B. after filtration, remove suspension; Again through ultramicro grinding, must be less than the plant tissue fragment of 50 μ m;
C. above-mentioned plant tissue fragment is heated under 46-75 ℃ of temperature, and after filtration, get the coriander subsider juice, and under 30-50 ℃ of temperature, be incubated;
D. microcapsule wall material adopts the mixture of gum arabic and maltodextrin; Its configuration proportion is: gum arabic: maltodextrin=1: 2.5-6.3; Add microcapsule wall material in above-mentioned coriander subsider juice, this wall material addition with the ratio that cooperates of coriander subsider juice amount is: wall material: coriander subsider juice=1: 0.8-3.6; Add behind the wall material and make its dissolving;
E. the solution with above-mentioned gained carries out spray-drying, and the inlet temperature of solution is 105-130 ℃ in atomization drying equipment, and outlet temperature is 50-85 ℃; Regulate hot air flowrate and feed rate, make the dried powder water content less than 12%; Finally obtain instant powdered coriander microcapsule flavouring.
The product that the inventive method makes is that a kind of convenience is used and the condiment that contains the coriander flavor substance of safety and sanitation.Owing to adopt the food micro capsule process technology, this flavor substance of volatile coriander oil can be become powdery product through microencapsulation, can disperse rapidly and be dissolved in the moisture food during use, discharge the coriander local flavor simultaneously.The product of the inventive method is convenient to produce, easy to use, transportation and storage.
The specific embodiment
Now embodiments of the invention are described in the back:
Embodiment one: get cleaning, dig up the roots, free of contamination fresh coriander is a raw material, through precomminution, squeeze the thick extraction of the juice of coriander, remove by filter suspension, ultramicro grinding again, must be less than the plant tissue fragment of 50 μ m, the plant tissue fragment is heated under 48 ℃ of temperature, and get the coriander subsider juice after filtration, and in 50 ℃ of insulations down, microcapsule wall material adopts the mixture of gum arabic and maltodextrin, its proportioning is: gum arabic: maltodextrin=1: 5.3, add microcapsule wall material in above-mentioned coriander subsider juice, this wall material addition and coriander by the proportioning of subsider juice are: the wall material: coriander subsider juice=1: 0.9 makes its dissolving behind the adding wall material; Above-mentioned gained solution is carried out spray-drying, and the inlet temperature of solution is 110 ℃ in atomization drying equipment, and 70 ℃ of outlet temperatures are regulated hot air flowrate and feed rate, and making its water content is 8%; Finally make instant powdered coriander microcapsule flavouring.
Embodiment two: get cleaning, dig up the roots, free of contamination fresh coriander is a raw material, through precomminution, squeeze the thick extraction of the juice of coriander, remove by filter suspension, ultramicro grinding again, must be less than the plant tissue fragment of 50 μ m, the plant tissue fragment is heated under 70 ℃ of temperature, and get the coriander subsider juice after filtration, and in 45 ℃ of insulations down, microcapsule wall material adopts the mixture of gum arabic and maltodextrin, its proportioning is: gum arabic: maltodextrin=1: 3, add microcapsule wall material in above-mentioned coriander subsider juice, this wall material addition and coriander by the proportioning of subsider juice are: the wall material: coriander subsider juice=1: 2.5 makes its dissolving behind the adding wall material; Above-mentioned gained solution is carried out spray-drying, and the inlet temperature of solution is 128 ℃ in atomization drying equipment, and 85 ℃ of outlet temperatures are regulated hot air flowrate and feed rate, and making its water content is 5%; Finally make instant powdered coriander microcapsule flavouring.
Claims (1)
1. the preparation method of an instant powdered coriander microcapsule flavouring is characterized in that adopting the food micro capsule process technology, and the technical process and the step of this method are as follows:
A. take cleaning, dig up the roots, free of contamination fresh coriander is raw material, through precomminution, squeeze, the thick extraction of the juice of coriander;
B. after filtration, remove suspension; Again through ultramicro grinding, must be less than the plant tissue fragment of 50 μ m;
C. above-mentioned plant tissue fragment is heated under 46-75 ℃ of temperature, and after filtration, get the coriander subsider juice, and under 30-50 ℃ of temperature, be incubated;
D. microcapsule wall material adopts the mixture of arabia gum and maltodextrin; Its configuration proportion is: gum arabic: maltodextrin=1: 2.5-6.3; Add microcapsule wall material in above-mentioned coriander subsider juice, this wall material addition with the ratio that cooperates of coriander subsider juice amount is: wall material: coriander subsider juice=1: 0.8-3.6; Add behind the wall material and make its dissolving;
E. the solution with above-mentioned gained carries out spray-drying, and the inlet temperature of solution is 105-130 ℃ in atomization drying equipment, and outlet temperature is 50-85 ℃; Regulate hot air flowrate and feed rate, make the dried powder water content less than 12%; Finally obtain instant powdered coriander microcapsule flavouring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100842805A CN1268231C (en) | 2004-11-18 | 2004-11-18 | Preparation method of instant powdered coriander microcapsule flavouring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100842805A CN1268231C (en) | 2004-11-18 | 2004-11-18 | Preparation method of instant powdered coriander microcapsule flavouring |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1623430A CN1623430A (en) | 2005-06-08 |
| CN1268231C true CN1268231C (en) | 2006-08-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNB2004100842805A Expired - Fee Related CN1268231C (en) | 2004-11-18 | 2004-11-18 | Preparation method of instant powdered coriander microcapsule flavouring |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869294B (en) * | 2010-05-24 | 2012-08-22 | 广东省农业科学院蚕业与农产品加工研究所 | Composite silkworm and mulberry grease microcapsule and preparation method thereof |
| CN103271958A (en) * | 2013-05-28 | 2013-09-04 | 严斯文 | Method for processing coriander moss |
| CN104642986A (en) * | 2015-01-30 | 2015-05-27 | 张智 | Method for preparing coriander seasoning powder |
| CN107094962A (en) * | 2017-07-04 | 2017-08-29 | 合肥仙之峰农业科技有限公司 | A kind of preparation method of jasmine mint tea |
| CN107865377A (en) * | 2017-12-06 | 2018-04-03 | 宁夏红山河食品股份有限公司 | A kind of microcapsules barbecue sauce and preparation method and application |
| CN108095014A (en) * | 2017-12-26 | 2018-06-01 | 西南大学 | A kind of non-residue instant halogen material and preparation method thereof |
| CN111296813A (en) * | 2020-02-21 | 2020-06-19 | 韩山师范学院 | Chaoshan marinade spray-dried microcapsule and preparation method thereof |
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2004
- 2004-11-18 CN CNB2004100842805A patent/CN1268231C/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| CN1623430A (en) | 2005-06-08 |
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