WO2018010264A1 - Preparation method for compounded extract of clove, green sichuan pepper and red sichuan pepper and application of product - Google Patents

Preparation method for compounded extract of clove, green sichuan pepper and red sichuan pepper and application of product Download PDF

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WO2018010264A1
WO2018010264A1 PCT/CN2016/096639 CN2016096639W WO2018010264A1 WO 2018010264 A1 WO2018010264 A1 WO 2018010264A1 CN 2016096639 W CN2016096639 W CN 2016096639W WO 2018010264 A1 WO2018010264 A1 WO 2018010264A1
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pepper
extract
clove
red pepper
red
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PCT/CN2016/096639
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French (fr)
Chinese (zh)
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经晶
张贡博
张树林
徐正萍
陈鸿伟
陈新凤
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天宁香料（江苏）有限公司
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof

Definitions

  • the invention relates to a compound spice, in particular to a preparation method of a clove, blue pepper and red pepper compound extract and application of the product.
  • the spice flavors on the market are widely used, but the salty flavors are mostly formulated with compounds, which affect the quality of the flavors.
  • the object of the present invention is to provide a preparation method of a clove, a green pepper and a red pepper compound extract and a product application thereof, and the invention has high yield and retains the original head of the plant. Fragrance makes the aroma more realistic.
  • the invention relates to a method for preparing a mixture of clove, blue pepper and red pepper, which is characterized in that: the method uses clove, blue pepper and red pepper as raw materials, extracts an effective component, and then separates an effective group by enzymatic hydrolysis. Ultrasonic extraction increases the extraction rate of the active ingredient, and finally concentrated distillation increases the top notes; the details are as follows:
  • Leaching Fully extracting clove, blue pepper and red pepper in the extract, the ratio of clove, green pepper and red pepper is 1:4:2, the weight-to-volume ratio of the composite extract and the extract is kg /L is 1:5 ⁇ 1:15, the leaching temperature is 1 ⁇ 10°C, and the leaching time is 4-8 hours; the extract is pure water or 65% alcohol or salad oil or propylene glycol or Glycerol; obtaining crude material;
  • the weight-to-volume ratio of the extract of the clove, the green pepper and the red pepper in the step (1) and the extract The kg/L is preferably 1:10; the leaching temperature is preferably 6 ° C, the leaching time is preferably 5 hours; and the leaching solution is preferably alcohol (65%).
  • the papain and pectinase in the step (2) are preferably 1:0.02, the reaction temperature is preferably 70 ° C, the reaction time is preferably 3 hours, and the temperature-lowering enzyme is preferably 20 minutes.
  • the ultrasonic extraction time in the step (3) is preferably 20 minutes, and the temperature is preferably 60 °C. Step (4) Concentrated distillation The ultrasonic extract is concentrated to an original volume of preferably 1/10.
  • the invention utilizes clove, blue pepper and red pepper as raw materials, extracts effective components by enzymatic hydrolysis, and extracts effective components by enzymatic hydrolysis, ultrasonic extraction improves the extraction rate of the active ingredients, and finally concentrated distillation increases the top notes. At the same time, it retains its own top notes, which greatly improves the quality of the essence.
  • the extracts of clove, green pepper and red pepper are extracted, enzymatically hydrolyzed, ultrasonically extracted, concentrated and distilled, according to the selected extract, material ratio, extraction time, extraction time, extraction temperature, concentration The ratio makes the aroma of each product effectively retain the top part and is used in the essence, which greatly improves the quality of the essence.
  • red pepper oleoresin 1 part of red pepper oleoresin, 5 parts of glutamic acid sodium, 11 parts of red pepper powder, 5 parts of glucose, 20 parts of salt, 2 parts of hydrolyzed vegetable protein, 2 parts of pepper powder, 6 parts of onion powder, 1 part of anti-caking agent, clove , green pepper and red pepper 45 parts of the extract and 2 parts of sucrose. Stir vigorously and evenly.
  • the clove, green pepper and red pepper compound extract obtained by the preparation methods of the above embodiments are added to the food flavor, thereby enhancing the freshness of the essence, retaining the original aroma of the spice, and improving the quality of the salty flavor. To positive effects.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)

Abstract

A preparation method for compounded extract of clove, green sichuan pepper and red sichuan pepper, and application of a prepared product, the method comprising: using clove, green sichuan pepper and red sichuan pepper as raw materials; separating effective components by means of extraction and enzymolysis; carrying out ultrasonic extraction, thereby increasing an extraction rate of the effective components; concentrating, distilling, and adding a head note, thus preparing a compounded spice extract for use in fragrances.

Description

丁香、青花椒与红花椒复配提取物的制法及产品的应用Method for preparing clove, green pepper and red pepper compound extract and application of product 技术领域Technical field
本发明涉及一种复配香辛料，具体地说是一种丁香、青花椒与红花椒复配提取物的制法及产品的应用。The invention relates to a compound spice, in particular to a preparation method of a clove, blue pepper and red pepper compound extract and application of the product.
背景技术Background technique
目前市场上的辛香料香精应用十分广泛，但是咸味香精大多以化合物调配而成，影响香精的品质。At present, the spice flavors on the market are widely used, but the salty flavors are mostly formulated with compounds, which affect the quality of the flavors.
发明内容Summary of the invention
为了解决现有技术中存在的缺陷，本发明的目的是提供一种丁香、青花椒与红花椒复配提取物的制法及产品的应用，本发明收率较高，且保留植物原有头香，使香气更加逼真。In order to solve the defects existing in the prior art, the object of the present invention is to provide a preparation method of a clove, a green pepper and a red pepper compound extract and a product application thereof, and the invention has high yield and retains the original head of the plant. Fragrance makes the aroma more realistic.
本发明的目的通过以下技术方案实现：The object of the invention is achieved by the following technical solutions:
一种丁香、青花椒与红花椒复配提取物制备方法，其特征在于：该方法以丁香、青花椒与红花椒为原料，通过浸提有效的组份，然后经酶解分离出有效的组份，超声波萃取提高有效成分的萃取率，最后浓缩蒸馏增加头香；具体如下：The invention relates to a method for preparing a mixture of clove, blue pepper and red pepper, which is characterized in that: the method uses clove, blue pepper and red pepper as raw materials, extracts an effective component, and then separates an effective group by enzymatic hydrolysis. Ultrasonic extraction increases the extraction rate of the active ingredient, and finally concentrated distillation increases the top notes; the details are as follows:
(1)浸提：将丁香、青花椒与红花椒在浸提液中充分浸提，丁香、青花椒与红花椒的比例1：4：2，复合提取物与浸提液的重量体积比kg/L为1:5～1:15，浸提温度为1～10℃，浸提时间为4～8小时；所述浸提液是纯净水或浓度为65％的酒精或色拉油或丙二醇或丙三醇；得到粗料；(1) Leaching: Fully extracting clove, blue pepper and red pepper in the extract, the ratio of clove, green pepper and red pepper is 1:4:2, the weight-to-volume ratio of the composite extract and the extract is kg /L is 1:5～1:15, the leaching temperature is 1～10°C, and the leaching time is 4-8 hours; the extract is pure water or 65% alcohol or salad oil or propylene glycol or Glycerol; obtaining crude material;
(2)酶解：将粗料加入木瓜蛋白酶和果胶酶，粗料与木瓜蛋白酶和果胶酶的重量比1：0.02～1:0.05，反应温度50～70℃，时间3～5小时；酶解完成升温至94℃，时间20～30分钟；得到提取液；(2) enzymatic hydrolysis: the crude material is added to papain and pectinase, the weight ratio of the crude material to papain and pectinase is 1:0.02-1:0.05, the reaction temperature is 50-70 ° C, and the time is 3-5 hours; The enzymatic hydrolysis is completed to 94 ° C for 20 to 30 minutes; an extract is obtained;
(3)超声波萃取：将提取液放入超声波设备进行提取，时间20～30分钟；温度50～70℃；过滤得到超声波提取液。(3) Ultrasonic extraction: the extract is placed in an ultrasonic device for extraction for 20 to 30 minutes; the temperature is 50 to 70 ° C; and the ultrasonic extract is obtained by filtration.
(4)浓缩蒸馏：将超声波提取液浓缩至原体积的1/5～1/10，即得到丁香青花椒与红花椒复配提取物。(4) Concentrated distillation: The ultrasonic extract is concentrated to 1/5 to 1/10 of the original volume to obtain a compound extract of clove green pepper and red pepper.
其中，步骤(1)中丁香、青花椒与红花椒复配提取物与浸提液的重量体积比 kg/L优选1:10；浸提温度优选6℃，浸提时间优选5小时；浸提液优选酒精(65％)。步骤(2)中的木瓜蛋白酶和果胶酶优选1：0.02，反应温度优选70℃，反应时间优选3小时，升温灭酶优选20分钟。步骤(3)中超声波萃取时间优选20分钟，温度优选60℃。步骤(4)浓缩蒸馏超声波提取液浓缩至原体积优选1/10。Wherein the weight-to-volume ratio of the extract of the clove, the green pepper and the red pepper in the step (1) and the extract The kg/L is preferably 1:10; the leaching temperature is preferably 6 ° C, the leaching time is preferably 5 hours; and the leaching solution is preferably alcohol (65%). The papain and pectinase in the step (2) are preferably 1:0.02, the reaction temperature is preferably 70 ° C, the reaction time is preferably 3 hours, and the temperature-lowering enzyme is preferably 20 minutes. The ultrasonic extraction time in the step (3) is preferably 20 minutes, and the temperature is preferably 60 °C. Step (4) Concentrated distillation The ultrasonic extract is concentrated to an original volume of preferably 1/10.
一种丁香、青花椒与红花椒复配提取物在制备咸味辛香料香精方面的应用，得到的产品保留原有植物头香，用于香精中，极大的改善了香精的品质。The application of a mixture of clove, blue pepper and red pepper in the preparation of a salty spice flavor, the obtained product retains the original plant top notes and is used in the essence, which greatly improves the quality of the essence.
本发明利用丁香、青花椒与红花椒为原料，通过浸提有效的组份，然后经酶解分离出有效的组份，超声波萃取提高有效成分的萃取率，最后浓缩蒸馏增加头香。同时保留了本身的头香，极大改善了香精的品质。The invention utilizes clove, blue pepper and red pepper as raw materials, extracts effective components by enzymatic hydrolysis, and extracts effective components by enzymatic hydrolysis, ultrasonic extraction improves the extraction rate of the active ingredients, and finally concentrated distillation increases the top notes. At the same time, it retains its own top notes, which greatly improves the quality of the essence.
丁香、青花椒与红花椒复配提取物经浸提，酶解，超声波萃取，浓缩蒸馏处理时，可根据选取较佳的浸提液、物料比、浸提时间、萃取时间、萃取温度、浓缩比例，使各产物的香气均能有效保留头香部分，用于香精中，极大的改善了香精的品质。The extracts of clove, green pepper and red pepper are extracted, enzymatically hydrolyzed, ultrasonically extracted, concentrated and distilled, according to the selected extract, material ratio, extraction time, extraction time, extraction temperature, concentration The ratio makes the aroma of each product effectively retain the top part and is used in the essence, which greatly improves the quality of the essence.
具体实施方式detailed description
下面结合具体实施例对本发明进行详细说明。The invention will now be described in detail in connection with specific embodiments.
实施例1Example 1
产品实施例Product example
1)称取10份丁香，40份青花椒，20份红花椒按体积比1:10加入700份酒精(65％)浸提温度6℃，浸提时间5小时；得粗料675份；加入木瓜蛋白酶和果胶酶混合酶比例(1：1.5)1.4份，反应温度70℃，反应时间3小时，升温灭酶优选20分钟,得到提取液662份；将662份提取液放入超声波设备进行提取，时间20分钟；温度60℃；过滤(300目)虑布，得到超声波提取液655份；最后将超声波提取液浓缩蒸馏至65.5份。即为丁香、青花椒与红花椒复配提取物。1) Weigh 10 parts of cloves, 40 parts of green pepper, 20 parts of red pepper, add 700 parts of alcohol (65%) at a volume ratio of 1:10, immersion temperature 6 ° C, extraction time 5 hours; get 675 parts of crude material; The ratio of papain and pectinase mixed enzyme (1:1.5) is 1.4 parts, the reaction temperature is 70 ° C, the reaction time is 3 hours, and the enzyme is heated for 20 minutes to obtain 662 parts of the extract; 662 parts of the extract are placed in an ultrasonic device. Extraction, time 20 minutes; temperature 60 ° C; filtration (300 mesh) cloth, 655 parts of ultrasonic extract was obtained; finally, the ultrasonic extract was concentrated and distilled to 65.5 parts. It is a blend of clove, blue pepper and red pepper.
应用实施例Application example
丁香、青花椒与红花椒复配提取物在制备咸味辣椒香精方面的应用Application of the extract of clove, green pepper and red pepper in the preparation of salty pepper flavor
红辣椒油树脂1份，谷氨酸纳5份，红辣椒粉11份，葡萄糖5份，盐20份，水解植物蛋白2份，胡椒粉2，洋葱粉6份，抗结剂1份，丁香、青花椒与红花椒 复配提取物45份，蔗糖2份。用力搅拌，均匀即可。1 part of red pepper oleoresin, 5 parts of glutamic acid sodium, 11 parts of red pepper powder, 5 parts of glucose, 20 parts of salt, 2 parts of hydrolyzed vegetable protein, 2 parts of pepper powder, 6 parts of onion powder, 1 part of anti-caking agent, clove , green pepper and red pepper 45 parts of the extract and 2 parts of sucrose. Stir vigorously and evenly.
实施例2Example 2
丁香、青花椒与红花椒复配提取物的制备与实施例1相同The preparation of the extract of clove, blue pepper and red pepper is the same as in the first embodiment
应用实施例Application example
丁香、青花椒与红花椒复配提取物在制备复合香辛料香精方面的应用Application of Compound Extract of Clove, Green Pepper and Red Pepper in Preparation of Compound Spice Flavor
八角茴香油8份，花椒油1份，肉桂油2份，大蒜油树脂4份，丁香、青花椒与红花椒复配提取物35份，食用油，45份，丁子香油1份，黑胡椒油4份。用力搅拌，均匀即可。8 parts of star anise oil, 1 part of pepper oil, 2 parts of cinnamon oil, 4 parts of garlic oleoresin, 35 parts of clove, green pepper and red pepper compound extract, edible oil, 45 parts, 1 part of fragrant oil, black pepper oil 4 parts. Stir vigorously and evenly.
实施例3Example 3
丁香、青花椒与红花椒复配提取物的制备与实施例2相同The preparation of the clove, blue pepper and red pepper compound extract is the same as in the second embodiment
应用实施例Application example
丁香、青花椒与红花椒复配提取物在制备鱼味香精方面的应用Application of the extract of clove, green pepper and red pepper in the preparation of fish flavor
肉桂皮油4份，辣椒油3份，多果香油14份，生姜油1份，丙二醇21，吐温-8031份，丁香、青花椒与红花椒复配提取物26份.用力搅拌，均匀即可。4 parts of cinnamon oil, 3 parts of chili oil, 14 parts of multi-fruit sesame oil, 1 part of ginger oil, propylene glycol 21, Tween-8031 parts, 26 parts of clove, green pepper and red pepper compound extract. Stir vigorously, evenly can.
实施例4Example 4
丁香、青花椒与红花椒复配提取物的制备与实施例3相同Preparation of clove, green pepper and red pepper compound extract is the same as in the third embodiment
应用实施例Application example
丁香、青花椒与红花椒复配提取物在制备蒜肠香精方面的应用Application of the extract of clove, green pepper and red pepper in the preparation of garlic sausage essence
大蒜油树脂3份，大蒜油1份，肉豆蔻油1份，胡椒油树脂3份，生姜油1份，食用油30份，丁香、青花椒与红花椒复配提取物27份，丁香油2份，香兰素5份，丙二醇27份。用力搅拌，均匀即可。3 parts of garlic oleoresin, 1 part of garlic oil, 1 part of nutmeg oil, 3 parts of pepper oleoresin, 1 part of ginger oil, 30 parts of edible oil, 27 parts of clove, green pepper and red pepper compound extract, clove oil 2 For the portion, 5 parts of vanillin and 27 parts of propylene glycol. Stir vigorously and evenly.
上述各实施例制备方法得到的丁香、青花椒与红花椒复配提取物添加到食品香精中，增强了香精的新鲜感，最大程度保留了辛香料原有香气，对提高咸味香精的品质起到积极作用。 The clove, green pepper and red pepper compound extract obtained by the preparation methods of the above embodiments are added to the food flavor, thereby enhancing the freshness of the essence, retaining the original aroma of the spice, and improving the quality of the salty flavor. To positive effects.

Claims (6)

  1. 一种丁香、青花椒与红花椒复配提取物制备方法，其特征在于：该方法以丁香、青花椒与红花椒为原料，通过浸提有效的组份，然后经酶解分离出有效的组份，超声波萃取提高有效成分的萃取率，最后浓缩蒸馏增加头香；具体如下：The invention relates to a method for preparing a mixture of clove, blue pepper and red pepper, which is characterized in that: the method uses clove, blue pepper and red pepper as raw materials, extracts an effective component, and then separates an effective group by enzymatic hydrolysis. Ultrasonic extraction increases the extraction rate of the active ingredient, and finally concentrated distillation increases the top notes; the details are as follows:
    (1)浸提：将丁香、青花椒与红花椒在浸提液中充分浸提，丁香、青花椒与红花椒的比例1：4：2，复合提取物与浸提液的重量体积比kg/L为1:5～1:15，浸提温度为1～10℃，浸提时间为4～8小时；所述浸提液是纯净水或浓度为65％的酒精或色拉油或丙二醇或丙三醇；得到粗料；(1) Leaching: Fully extracting clove, blue pepper and red pepper in the extract, the ratio of clove, green pepper and red pepper is 1:4:2, the weight-to-volume ratio of the composite extract and the extract is kg /L is 1:5～1:15, the leaching temperature is 1～10°C, and the leaching time is 4-8 hours; the extract is pure water or 65% alcohol or salad oil or propylene glycol or Glycerol; obtaining crude material;
    (2)酶解：将粗料加入木瓜蛋白酶和果胶酶，粗料与木瓜蛋白酶和果胶酶的重量比1：0.02～1:0.05，反应温度50～70℃，时间3～5小时；酶解完成升温至94℃，时间20～30分钟；得到提取液；(2) enzymatic hydrolysis: the crude material is added to papain and pectinase, the weight ratio of the crude material to papain and pectinase is 1:0.02-1:0.05, the reaction temperature is 50-70 ° C, and the time is 3-5 hours; The enzymatic hydrolysis is completed to 94 ° C for 20 to 30 minutes; an extract is obtained;
    (3)超声波萃取：将提取液放入超声波设备进行提取，时间20～30分钟；温度50～70℃；过滤得到超声波提取液；(3) Ultrasonic extraction: the extract is placed in an ultrasonic device for extraction for 20 to 30 minutes; the temperature is 50 to 70 ° C; and the ultrasonic extraction solution is obtained by filtration;
    (4)浓缩蒸馏：将超声波提取液浓缩至原体积的1/5～1/10，即得到丁香青花椒与红花椒复配提取物。(4) Concentrated distillation: The ultrasonic extract is concentrated to 1/5 to 1/10 of the original volume to obtain a compound extract of clove green pepper and red pepper.
  2. 根据权利要求1所述的丁香、青花椒与红花椒复配提取物制备方法，其特征在于：所述步骤1)中，丁香、青花椒与红花椒复配提取物与浸提液的重量体积比kg/L为1:10；浸提温度6℃，浸提时间5小时；浸提液是浓度为65％的酒精。The method for preparing a mixture of clove, blue pepper and red pepper according to claim 1, wherein in the step 1), the weight and volume of the extract of the clove, the green pepper and the red pepper and the extract are The specific gravity is 1:10; the leaching temperature is 6 ° C, and the leaching time is 5 hours; the extract is 65% alcohol.
  3. 根据权利要求1所述的丁香、青花椒与红花椒复配提取物制备方法，其特征在于：步骤(2)中的木瓜蛋白酶和果胶酶重量比为1：0.02，反应温度70℃，反应时间3小时，升温灭酶20分钟。The method for preparing a mixture of clove, blue pepper and red pepper according to claim 1, wherein the weight ratio of papain to pectinase in the step (2) is 1:0.02, the reaction temperature is 70 ° C, and the reaction After 3 hours, the enzyme was warmed up for 20 minutes.
  4. 根据权利要求1所述的丁香、青花椒与红花椒复配提取物制备方法，其特征在于：步骤(3)中超声波萃取时间20分钟，温度60℃，物料比1：10。The method for preparing a mixture of clove, blue pepper and red pepper according to claim 1, wherein the ultrasonic extraction time in the step (3) is 20 minutes, the temperature is 60 ° C, and the material ratio is 1:10.
  5. 根据权利要求1所述的丁香、青花椒与红花椒复配提取物制备方法，其特征在于：步骤(4)浓缩蒸馏超声波提取液浓缩至原体积1/10。The method for preparing a mixture of clove, blue pepper and red pepper according to claim 1, wherein the step (4) concentrated distilled ultrasonic extract is concentrated to an original volume of 1/10.
  6. 一种权利要求1所述的丁香、青花椒与红花椒复配提取物制备方法得到产品在制备咸味辛香料香精方面的应用。 A method for preparing a clove, blue pepper and red pepper compound extract according to claim 1, wherein the product is used for preparing a salty spice flavor.
PCT/CN2016/096639 2016-07-15 2016-08-25 Preparation method for compounded extract of clove, green sichuan pepper and red sichuan pepper and application of product WO2018010264A1 (en)

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