CN1372839A - Flavouring with health-care function and its preparing process - Google Patents
Flavouring with health-care function and its preparing process Download PDFInfo
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- CN1372839A CN1372839A CN01106773A CN01106773A CN1372839A CN 1372839 A CN1372839 A CN 1372839A CN 01106773 A CN01106773 A CN 01106773A CN 01106773 A CN01106773 A CN 01106773A CN 1372839 A CN1372839 A CN 1372839A
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- shitosan
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Abstract
A health-care flavouring contains chitosan and Chinese-medicinal materials and is prepared through mixing and processing. Its advantages are rich nutrients and delicious taste.
Description
The invention belongs to a kind of flavouring and manufacture method, particularly about containing shitosan health care condiment and manufacture method with health care.
Shitosan has another name called chitosan, chitosamine or deacetylated chitin.It is to utilize crab, shrimps and other biological crust to be raw material, a kind of edible natural tunicin that the technical process that process is complicated extracts with surprising medical effect, because shitosan can be dissolved in hydrochloric acid in gastric juice, can be become many less molecules with mass degradations such as lysozyme in the food by human body self, even unimolecule, it just can be absorbed by tissue and be present in blood, lymph and the bone easily like this, its human body compatibility, bactericidal properties; Functions such as row's cholesterol, chlorion and heavy metal performance and inhibition cancer cell, activation body cell, adjustment pH value of body, difficult and complicated illness such as the easy cancer of suffering from of modern, cardiovascular and cerebrovascular diseases, diabetes, hypertension, high fat of blood, hepatopathy all there is significant curative effect, so, 1991, medical circles such as Japan and America and Europe were decided to be human body " the 6th vital principle " after sugar, protein, fat, vitamin and mineral matter students from five types of universities order key element with it.Being called again in the international academic conference in 1993 " human immunity bodyguard ", is moderns' body essential " the 6th healthy life key element ".
Shitosan is very abundant in the nature resource, and it is present in the crust, bone of crab, shrimps, insect and ocean software biology and in the cell membrane of mushroom widely.According to expert research, the necessary shitosan of human body is mainly derived from edible various vegetable food products people every day, and the required shitosan of plant is then from resting on its lip-deep various insect " intercepting and capturing " on one's body.But, in a large amount of today of using agricultural chemicals, chemical fertilizer, severe environmental pollution, various insects are fewer and feweri, (such as original some fruit trees by insect pollination, in recent years almost entirely by artificial pollination), cause the shitosan content in the plant more and more not satisfy the needs of human body to shitosan, why social civilization is progressive fast although Here it is, medical skill is highly developed, but the reason place that various diseases is growing on and on the contrary.So, no matter be patient or healthy people, absorb the shitosan of q.s every day, to health is vital, people want to improve fitness, to reach the purpose of promoting longevity, it is far from being enough only looking to plant to come for human body provides enough shitosans, but should actively select practical a, effective way to come to provide enough shitosans incessantly for oneself.
At present, home and abroad no matter, shitosan mostly is to be made into glue,medicinal cryptomere particle to sell by medical department, because people can produce inverse psychology and displeased acceptance to it for the instinct to the medicine dislike.As everybody knows, in, the easiest trouble of the elderly " five disease syndromes ", the consequence that this long-pending little one-tenth of disease that has been people since little in the body is big, take care of the pence is so diseases prevention more should be done from the juvenile.But, do not say that child is reluctant to take medicine, promptly be the adult, him to take capsule with persevering for several decades as if it were one day, one of also be difficult to hold perseverance.And make shitosan and will just can finish through the special process of a series of complexity, if will be made into the capsule shape particle by the high standard of medicine again, cost is very high, is difficult to the popularization and improvement fitness.
Purpose of the present invention is exactly: a kind of flavouring and manufacture method with health care is provided, and it after processing is handled, mixed, is made shitosan raw material and other material of spice health care condiment, and can reduce the mesotrophic loss of food when cooking; Make the taste of food deliciousness nutritious; And people every day by edible this health care condiment, play the effect that improves fitness.
Technical scheme of the present invention is: design a kind of flavouring and autofrettage with health care, it is characterized in that: add the shitosan composition in flavouring.
Its manufacture method is: the health care condiment that adds the shitosan composition in flavouring is divided into the cold and dressed with sauce two kinds of manufacture methods of heat mediation:
When hot timing: the shitosan raw meal is broken into 40 orders-60 purpose powdery, and the condiment with other is mixed and made into health care condiment with it again;
When cool timing: get certain amount of chitosan, it is inserted in the 30%-50% sodium hydroxide solution, be warmed to 80 ℃-200 ℃ reactions 30-50 minute, filter sodium hydroxide solution, remaining cake is soaked in water, and flushing places in the baking oven about 50 ℃ dry to neutral more repeatedly, at last the shitosan raw meal is broken into 40 orders-60 purpose powdery, mixes getting final product again with other condiment.
Described health care condiment also can be made liquid flavoring, and the shitosan raw meal is broken into 40 orders-60 purpose powdery, makes chitosan solution with the organic acid dissolving again, and last and other liquid flavouring is mixed and made into the health-care liquid flavouring in proportion; To being used for the cool shitosan liquid flavoring of transferring, add water after will other raw material except that the shitosan raw material when making mixing in proportion and heat and boil, when concentrated, add prefabricated chitosan solution and heat again and be mixed and made into the health-care liquid flavouring.
Described shitosan health care condiment can be many odor types: it comprises that shitosan 3-6%, sugared 1-2%, rhizoma zingiberis 1-3%, big fragrant 2-6%, fennel 1-4%, cassia bark 2-5%, Chinese prickly ash 1-3%, tsaoko 1-3%, galingal 2-5%, Bi dial 0.5-2%, pepper 0.5-1.5%, first osmanthus 0.5-1.5%, fructus amomi 0.2-1%, root of Dahurain angelica 0.5-1.0%.
Described health care condiment can be sour-sweet type, and it comprises shitosan 3-8%, sugared 20-35%, ginger 0.1-0.3%, tomato 5-13%, haw flakes 2-6%, light-coloured vinegar 8-12%, chilli bean sauce 1-5%, capsicum 0.1-0.4%, salt 0.3-1.0%, water 25-50%.
Described health care condiment can be the peppery odor type of pasty state, and it comprises shitosan 4-9%, Chinese prickly ash 2-6%, ginger, each 0.5-1.0% of garlic, thick chilli sauce 30-80%, peppery 4-10%, soy sauce 3-9%, cooking wine 2-6%, refined salt 0.5-2.0%, oily 10-18%, monosodium glutamate 0.1-0.4%, sugared 0.2-1.5%.
Described health care condiment can be a grease type, and it comprises shitosan 4-10%, sugared 0.1-0.5%, ginger 0.1-0.5%, oil generation 50-90%, fennel 1-5%, Chinese prickly ash 0.5-2.5%, green onion 1-5%, garlic 3-7%.
Described health care condiment can be a fragrant and sweet type, and it is protected and draws together shitosan 4-9%, sugared 2-8%, ginger 0.5-1.2%, flour paste 40-80%, malt extract powder 6-12%, cycloheptaamylose and each 1-3% of starch.
Characteristics of the present invention are as follows:
1, got rid of the barrier factors of popular directly edible shitosan, made shitosan the whole people
In promote, popularize and to become possibility
Owing to be subjected to cultural quality, traditional concept, the influence of psychological application and age differences factor, make the work of popularizing of shitosan be difficult to carry out, the present invention is by means of the often edible flavouring of people, bread and cheese has been become the functional food that is rich in shitosan, thereby make thousands upon thousands men and women, old and young when enjoy delicious food every day, enough " the 6th vital principle "-shitosans from food, have been absorbed unawares, both got rid of the barrier factors that directly edible pure chitosan medicament exists, guaranteed that again human body can obtain enough shitosans every day, and be convenient to the whole people and one of popularize and hold perseverance.
2, reduce the loss of food nutrition material, increase food fragrance mouthfeel.
Some nutrition in the food is very easily decomposed loss, and especially when heating the cooking, this loss is even more serious, and this has not only reduced nutritive value of food, and has caused significant wastage.As the vitamin of enol class material, in when heating, particularly when running into some metal ion such as copper, iron etc. and exist, its oxidizing process can sharply be accelerated, copper especially, and it can make ascorbic oxidation rate improve more than 1000 times.So the oxidation Decomposition of nutriments such as control vitamin is to keep the food quality, the important channel that cuts the waste.Shitosan is owing to the special construction of its molecule, and it can reduce a large amount of losses of nutriments such as vitamin effectively by following two aspects:
(1); " isolation " protective effect: shitosan is the strong compound of a kind of straight chain; this straight chain can be arranged with different forms in the space; and formation stable and stereoscopic isomers α-shitosan; amino in its molecular structure is under acid condition; can obtain a hydrogen ion; and become a kind of in the unique existence of occurring in nature; the cation dietary fiber of positively charged; it can be surrounded nutriments such as electronegative anion vitamin round and round; make nutriments such as vitamin can not and copper; the contact of metal ions such as iron, thus play " isolation " protective effect.
(2), " chelating " inhibitory action: exist multiplely as bivalent metal ions such as copper, iron in the food, this is the one of the main reasons that causes the loss of nutriment accelerated oxidation such as vitamin.In the chitosan molecule structure, the ortho position of its free amine group is a hydroxyl, and it can make oxidation and the catalytic capability of its forfeiture to nutriments such as vitamins by " chelating " effect to bivalent metal ion copper, iron etc.
Simultaneously, shitosan also can be strengthened food aroma because of pyrolytic reaction produces Pyrazine in high temperature, thereby has increased the palatability of food.
3, can in time clear up noxious material in the body, guarantee that health of human body and cost are low.
" three wastes " of industrial discharging, a large amount of agricultural chemicals that use, chemical fertilizer etc. on the agricultural, cause soil, water source, atmosphere and plant etc. to suffer heavy metal severe contaminations such as residual hazard, lead, mercury, arsenic, these noxious materials can enter human body along with people's breathing, diet and other channels and accumulate, when the noxious material in the body runs up to a certain amount of the time, the people is caused a disease, and the lighter is unhealthful, weight person's threat to life.Go back the basic methods of treatment of neither one at present for some disease.Because this invention is by flavouring shitosan and food to be mixed, in gastronomical process, will eliminate a part of harmful substance in the mode of chelating, absorption, so just reduced the chance of noxious material greatly to human body harm, and enter into another part noxious material in the body, when also not reaching harmful to human, shitosan will be in the same way with its chelating, absorption, and excrete in time, thereby make the people exempt from the harm of heavy metal and other toxin.
This product is simple because of its technology, is convenient to operation, invests little, instant effect, pollution-free, does not need to drop into a large amount of fund purchasing equipments.Because the used shitosan of this product of preparation and other raw materials all are pure natural substance, and bits still are first-class organic fertilizer, so there is not the trouble of " three wastes " pollution.
The present invention will be further described below in conjunction with embodiment.
The shitosan health care condiment can be made into condiment products such as liquid state, powdery, pasty state, grease attitude.
The manufacture method of embodiment shitosan health care condiment is as follows:
1, take by weighing shitosan and citric acid according to quantity respectively, adding water, to make chitosan solution standby.
2, chitosan solution is added respectively in the material of liquid state and pasty state in proportion, be prepared into the shitosan functional health flavouring of liquid and pasty state.
3, the powdery shitosan is added respectively in powdery and the grease attitude material in proportion, be prepared into powdery shitosan and grease attitude shitosan functional health flavouring.
Liquid (many odor types)
(1), take by weighing 7kg high-purity high-quality shitosan powder and 3kg citric acid, insert respectively again in two containers and be dissolved in water, two solution are slowly mixed stirring evenly then, it is stand-by that thin up is made the 30kg chitosan solution.
(2), following each material is taken by weighing mixing according to quantity, place the reactor that fills the 150kg clear water to soak extraction after 8-15 hour again, heated infusion 10-15 minute, using slow fire then instead makes it keep little boiling infusion 20-40 minute, leach and boil liquid, in reactor, add the infusion of 60kg clear water again, so connect and boil 2-3 time; When being concentrated into about 150kg with heating the mixing of all filtrates, add the prefabricated chitosan solution of 20-30kg, move into and distill concentration kettle, continuing to heat is concentrated to 100-120kg and gets final product.
Shitosan 7kg, big fragrant 5.2kg, fennel 3.7kg, cassia bark 5.6kg, citric acid 3.0kg, tsaoko 3.0kg, sugared 2.5kg, rhizoma zingiberis 3.7kg, galingal 4.8kg, Bi dial 1.5kg, Chinese prickly ash 3.3kg, pepper 1.1kg, first osmanthus 1.1kg, root of Dahurain angelica 1.1kg, fructus amomi 1.0kg, water 100kg.
Powdery (many odor types):
After above-mentioned each material being taken by weighing according to quantity and pulverizing respectively, adding citric acid is crossed to mix behind 40 order sieve and is added the Powdered shitosan of 7kg and stir, and promptly gets powdery shitosan functional health flavouring.
Spicy (pasty state):
1. following material is taken by weighing according to quantity mixing (shitosan, oil, ginger, garlic do not add temporarily), use the colloid mill refinement.
2. the mixture of above-mentioned refinement is placed 150 ℃ of deep fats to explode cooling naturally behind the fragrance.
3. stir after adding shitosan, ginger, garlic in the material of cooling, again as for fine grinding in the colloid mill, after the pack, sterilization got final product in 20 minutes in 80-100 ℃ of water again.
Shitosan 9kg, thick chilli sauce 75kg, capsicum 10kg, pepper powder 6kg, ginger, each 1kg of garlic, soy sauce 8kg, cooking wine 6kg, refined salt 1.8kg, oily 20kg, monosodium glutamate 0.3kg, sugared 1.0kg.
Grease type (grease attitude):
1. take by weighing following each material according to quantity.
2. oil is heated to 150 ℃ add fennels, green onion, garlic after, constant temperature extracted 60 minutes, cool to again add Chinese prickly ash, shitosan below 100 ℃ after constant temperature extracted 10 minutes, natural cold filtration removes slag and gets final product.
Shitosan 65kg, oil generation 800kg, fennel 30kg, Chinese prickly ash 15kg, green onion 30kg, garlic 50kg, sugared 1.5kg, ginger 1.5kg.
Fragrant and sweet type (powdery):
1. take by weighing following each material according to quantity, after earlier β-cyclodextrine being dissolved with suitable quantity of water, add in the sauce, the limit edged stirs, and stirs 30 minutes, and it is fully reacted.
2. in sauce, add and dissolve good thickener and liquid glucoses such as starch, stir evenly the back by the colloid mill miniaturization.
3. with sauce by being pumped into spray dryer, EAT is 135-140 ℃, outlet temperature 80-85 ℃, and grasp inlet amount.
Shitosan 7kg, sauce (flour paste) 80kg, sugared 6kg, malt extract powder 10kg, ginger 1.0kg, cycloheptaamylose, each 1-2kg of starch, water are an amount of.
Sour-sweet type (liquid state):
1. take by weighing following material according to quantity, after hawthorn was boiled, the adding capsicum was boiled and stopped in 20 minutes.
2. use one deck gauze filter and remove residue.
3. adding shitosan, tomato, white sugar, light-coloured vinegar, chilli bean sauce, salt in filtrate mixes.
4. with above-mentioned mixed liquor heating and constantly fully dissolving of stirring.Boiledly get final product can.
Shitosan 4.6kg, tomato 7kg, sugared 20kg, haw flakes 3kg, light-coloured vinegar 7.5kg, chilli bean sauce 2.5kg, capsicum 0.1kg, salt 0.5kg, ginger 0.1kg, water 25kg.
Claims (8)
1, a kind of flavouring and manufacture method with health care is characterized in that: add the shitosan composition in flavouring.
2, a kind of flavouring according to claim 1 with health care, its manufacture method is: the health care condiment that adds the shitosan composition in flavouring is divided into the cold and dressed with sauce two kinds of manufacture methods of heat mediation:
When hot timing: the shitosan raw meal is broken into 40 orders-60 purpose powdery, and the condiment with other is mixed and made into health care condiment with it again;
When cool timing: get certain amount of chitosan, it is inserted in the 30%-50% sodium hydroxide solution, be warmed to 80 ℃-200 ℃ reactions 30-50 minute, filter sodium hydroxide solution, remaining cake is soaked in water, and flushing places in the baking oven about 50 ℃ dry to neutral more repeatedly, at last the shitosan raw meal is broken into 40 orders-60 purpose powdery, mixes getting final product again with other condiment.
3, a kind of flavouring and manufacture method according to claim 2 with health care, it is characterized in that: described health care condiment also can be made liquid flavoring, the shitosan raw meal is broken into 40 orders-60 purpose powdery, make chitosan solution with the organic acid dissolving again, last and other liquid flavouring is mixed and made into the health-care liquid flavouring in proportion; To being used for the cool shitosan liquid flavoring of transferring, add water after will other raw material except that the shitosan raw material when making mixing in proportion and heat and boil, when concentrated, add prefabricated chitosan solution and heat again and be mixed and made into the health-care liquid flavouring.
4, a kind of health care condiment according to claim 1 is characterized in that: described shitosan health care condiment can be many odor types: it comprises that shitosan 3-6%, sugared 1-2%, rhizoma zingiberis 1-3%, big fragrant 2-6%, fennel 1-4%, cassia bark 2-5%, Chinese prickly ash 1-3%, tsaoko 1-3%, galingal 2-5%, Bi dial 0.5-2%, pepper 0.5-1.5%, first osmanthus 0.5-1.5%, fructus amomi 0.2-1%, root of Dahurain angelica 0.5-1.0%.
5, a kind of health care condiment according to claim 1, it is characterized in that: described health care condiment can be sour-sweet type, and it comprises shitosan 3-8%, sugared 20-35%, ginger 0.1-0.3%, tomato 5-13%, haw flakes 2-6%, light-coloured vinegar 8-12%, chilli bean sauce 1-5%, capsicum 0.1-0.4%, salt 0.3-1.0%, water 25-50%.
6, a kind of health care condiment according to claim 1, it is characterized in that: described health care condiment can be the peppery odor type of pasty state, and it comprises shitosan 4-9%, Chinese prickly ash 2-6%, ginger, each 0.5-1.0% of garlic, thick chilli sauce 30-80%, peppery 4-10%, soy sauce 3-9%, cooking wine 2-6%, refined salt 0.5-2.0%, oily 10-18%, monosodium glutamate 0.1-0.4%, sugared 0.2-1.5%.
7, a kind of health care condiment according to claim 1, it is characterized in that: described health care condiment can be a grease type, and it comprises shitosan 4-10%, sugared 0.1-0.5%, ginger 0.1-0.5%, oil generation 50-90%, fennel 1-5%, Chinese prickly ash 0.5-2.5%, green onion 1-5%, garlic 3-7%.
8, a kind of health care condiment according to claim 1, it is characterized in that: described health care condiment can be a fragrant and sweet type, and it is protected and draws together shitosan 4-9%, sugared 2-8%, ginger 0.5-1.2%, flour paste 40-80%, malt extract powder 6-12%, cycloheptaamylose and each 1-3% of starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01106773A CN1372839A (en) | 2001-02-28 | 2001-02-28 | Flavouring with health-care function and its preparing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN01106773A CN1372839A (en) | 2001-02-28 | 2001-02-28 | Flavouring with health-care function and its preparing process |
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| CN1372839A true CN1372839A (en) | 2002-10-09 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504264A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Cooking flavor composite scallion powder and preparation method thereof |
| CN103564390A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Scallion powder for cooking and barbecuing and preparation method of scallion powder |
| CN104116064A (en) * | 2013-04-26 | 2014-10-29 | 孙海书 | Herbal medicine cooking wine with cancer preventing function |
| CN104172065A (en) * | 2014-07-07 | 2014-12-03 | 史占彪 | Preparation method for seasoning |
| CN105919019A (en) * | 2016-04-28 | 2016-09-07 | 王寅 | Chitosan oligosaccharide salt and preparation method thereof |
-
2001
- 2001-02-28 CN CN01106773A patent/CN1372839A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116064A (en) * | 2013-04-26 | 2014-10-29 | 孙海书 | Herbal medicine cooking wine with cancer preventing function |
| CN104116064B (en) * | 2013-04-26 | 2016-02-17 | 孙海书 | A kind of herbal medicine cooking wine with pre-anti-cancer effect |
| CN103504264A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Cooking flavor composite scallion powder and preparation method thereof |
| CN103504264B (en) * | 2013-09-23 | 2016-04-06 | 安徽凯利粮油食品有限公司 | A kind of cooking flavor compound green onion powder and preparation method thereof |
| CN103564390A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Scallion powder for cooking and barbecuing and preparation method of scallion powder |
| CN104172065A (en) * | 2014-07-07 | 2014-12-03 | 史占彪 | Preparation method for seasoning |
| CN105919019A (en) * | 2016-04-28 | 2016-09-07 | 王寅 | Chitosan oligosaccharide salt and preparation method thereof |
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