CN1416713A

CN1416713A - Prepn process of henry steudnera oil

Info

Publication number: CN1416713A
Application number: CN 01129833
Authority: CN
Inventors: 姚中铭; 何唯平
Original assignee: HAICHUAN FOOD PRODUCT CO Ltd SHENZHEN
Current assignee: HAICHUAN FOOD PRODUCT CO Ltd SHENZHEN
Priority date: 2001-10-31
Filing date: 2001-10-31
Publication date: 2003-05-14

Abstract

The present invention relates to decoration, sweetening and seasoning of food. The henry steudnera oil consists of henry steudnera essence 2-5 wt%, butter essence 0.30-0.50 wt%, brilliant blue pigment 0.23-0.28 wt%, erythrosine pigment 0.23-0.26 wt%, xanthan gum 0.30-0.50 wt% and CMC 0.60-0.80 wt% except water. It is prepared through pasteurization and two-stage homogenization and has bright color, delightful fragrance and good taste. It is used as ornament of bread, cake, ice cream, etc.

Description

The preparation method of henry steudnera oil

The present invention relates to decoration, blending, the seasoning of food.

Make in the process of bread, cake, ice cream, dairy produce, cold drink based food, usually need to use edible look sesame oil, food coloring and flavoring essence come to its mix colours, blending to be to increase color and luster, aesthetic feeling, fragrance, the taste of food, the sense organ and the appetite that stimulate people.Commercially available henry steudnera oil price height, color and luster and fragrance are all unsatisfactory, allocate and troublesome poeration with food coloring and flavoring essence scene, be difficult for grasping, and poor stability, the shelf-life is short.

The objective of the invention is to: provide a kind of cost low, stable performance, the preparation method of henry steudnera oil bright in colour, that fragrance improves to some extent.

By weight percentage with the light blue pigment of 0.23-0.28%; The erythrosine pigment of 0.23-0.26%; The xanthans of 0.30-0.50%; The sodium carboxymethylcellulose of 0.60-0.80% and the water of 92.66-96.34% are mixed into uniform mixture; To be cooled to 30-45 ℃ after its pasteurize, add the fragrant taro essence of 2-5%, through the two-stage homogeneous, make its raw meal particle size after the cream vanilla of 0.30-0.50% less than 0.20 micron.

Pasteurizing temperature is at 80-85 ℃, and the time was at 3-10 minute.

The one-level homogenization pressure is 5-15Mpa, and double-stage homogenization pressure is 15-45Mpa.

Adopt the henry steudnera oil production cost of this method preparation low, water oil two is molten, bright in luster beautiful, and the pleasant aroma is easy to use, long shelf-life.

Accompanying drawing is a process chart of the present invention.

Embodiment one:

By weight percentage with 0.23% light blue pigment; 0.23% erythrosine pigment; 0.30% xanthans; 0.60% sodium carboxymethylcellulose and 96.34% water are mixed into uniform mixture; Its sterilization under 80 ℃ of conditions is cooled to 30 ℃ after 3 minutes, adds 2.0% fragrant taro essence, through the one-level homogeneous of 5Mpa, behind the double-stage homogenization of 15Mpa, material particular diameter is less than 0.20 micron after 0.30% the cream vanilla.

Embodiment two:

By weight percentage with 0.23% light blue pigment; 0.26% erythrosine pigment; 0.50% xanthans; 0.80% sodium carboxymethylcellulose and 92.71% water are mixed into uniform mixture, its sterilization under 85 ℃ of conditions is cooled to the fragrant taro essence of 45 ℃ of addings 5% after 10 minutes, after 0.50% the cream vanilla, one-level homogeneous through 15Mpa, the double-stage homogenization of 45Mpa, material particular diameter is less than 0.20 micron.

Claims

1. the preparation method of a henry steudnera oil is characterized in that: by weight percentage with the light blue pigment of 0.23-0.28%; The erythrosine pigment of 0.23-0.26%; The water of the xanthans of 0.30-0.50%, the CMC of 0.60-0.80% and 92.66-96.34% is mixed into uniform mixture; To be cooled to 30-45 ℃ after its pasteurize; Adopt the two-stage homogeneous after the fragrant taro essence that adds 2-5%, the cream vanilla of 0.30-0.50%, make its raw meal particle size less than 0.20 micron.

2. the preparation method of henry steudnera oil as claimed in claim 1, it is characterized in that: pasteurizing temperature is at 80-85 ℃, and the time was at 3-10 minute.

3. the preparation method of henry steudnera oil as claimed in claim 1, it is characterized in that: the one-level homogenization pressure is 5-15Mpa; Double-stage homogenization pressure is 15-45Mpa.