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Process for producing coke sweet scallion oil microcapsule

A technology of microcapsules and scallion oil, which is applied in the food field, can solve problems such as human harm, and achieve the effect of low cost, strong natural feeling, and strong burnt-sweet onion flavor

Inactive Publication Date: 2007-11-28
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many researches on its development, its deep-processed products often add some food additives such as preservatives, stabilizers, and pigments due to the requirements for quality stability. Long-term consumption of such seasonings will cause harm to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 100 grams of clean fresh green onions, 10 grams of Wujia skin, 20 grams of maltodextrin, 20 grams of modified starch, 120 grams of refined salad oil, and 50 grams of water, and set aside. Cut fresh shallots into 5-10mm slices with a vegetable cutter, put them into 100 grams of refined salad oil preheated to 100°C, stir and extract at 90-100°C for 20 minutes, then cool to room temperature. Pass through a 100-mesh sieve to obtain filtrate 1. Crush Wujiapi to a size of 20 mesh, put it into 20 grams of refined salad oil, stir evenly, heat to 180°C, keep stirring at 170-190°C for 5 minutes, and pass through a 200-mesh sieve to obtain filtrate 2. Mix maltodextrin, water and modified starch evenly, stir for 10 minutes, add filtrates 1 and 2, mix well, homogenize under 30Mpa pressure and then spray dry, conditions: air inlet temperature 175°C, outlet air temperature 99°C. Obtain 100 g of white powdery sweet onion oil microcapsules.

Embodiment 2

[0020] Take 90 grams of clean fresh green onions, 8 grams of Wujia skin, 30 grams of maltodextrin, 15 grams of modified starch, 115 grams of refined salad oil, and 80 grams of water, and set aside. Cut fresh shallots into 5-10mm slices with a vegetable cutter, put them into 90 grams of refined salad oil preheated to 100°C, stir and extract at 100-110°C for 20 minutes, then cool to room temperature. Pass through a 100-mesh sieve to obtain filtrate 1. Crush Wujiapi to a size of 10 mesh, put it into 25 grams of refined salad oil, stir evenly, heat to 180°C, keep stirring at 170-190°C for 5 minutes, and pass through a 200-mesh sieve to obtain filtrate 2. Mix maltodextrin, water and modified starch evenly, stir for 10 minutes, add filtrates 1 and 2, mix well, homogenize under 30Mpa pressure and then spray dry, conditions: air inlet temperature 170°C, outlet air temperature 90°C. Obtain 100 g of white powdery sweet onion oil microcapsules.

Embodiment 3

[0022] Take 80 grams of clean fresh green onions, 5 grams of Wujia skin, 15 grams of maltodextrin, 25 grams of modified starch, 100 grams of refined salad oil, and 140 grams of water, and set aside. Cut fresh shallots into 5-10mm slices with a vegetable cutter, put them into 80 grams of refined salad oil preheated to 100°C, stir and extract at 90-110°C for 20 minutes, then cool to room temperature , through a 100-mesh sieve to obtain filtrate 1. Crush Wujiapi to a size of 10-20 mesh, put it into 20 grams of refined salad oil, stir evenly, heat to 180°C, keep stirring at 170-190°C for 5 minutes, pass through a 200-mesh sieve, and obtain the filtrate 2 . Mix maltodextrin, water and modified starch evenly, stir for 10 minutes, add filtrate 1 and 2, mix well, spray dry after homogenizing under 30Mpa pressure, conditions: inlet air temperature 160°C, outlet air temperature 80°C. Obtain 100 g of white powdery sweet onion oil microcapsules.

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PUM

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Abstract

The preparation process of fried sweet scallion oil microcapsule includes the following steps: 1. frying scallion section in 80-100 weight portions inside edible oil in the same weight at 90-110 deg.c, cooling to room temperature and filtering to operate filtrate I; 2. crushing acanthopanax bark in 1-10 weight portions to 10-20 mesh, frying in 2 times of edible oil at 170-190 deg.c for 3-10 min, filtering to obtain filtrate II; and mixing the filtrate I and the filtrate II to obtain fried sweet scallion oil; and 3. mixing maltodextrin in 10-30 weight portions, water in 50-300 weight portions and modified starch in 10-25 weight portions, adding the fried sweet scallion oil, homogenizing at 20-30 MPa pressure, spray drying in the conditions of air inlet temperature 160-180 deg.c and air outlet temperature 80-100 deg.c to obtain white powdered fried sweet scallion oil microcapsule.

Description

technical field [0001] The invention relates to the deep processing technology of spices, in particular to a preparation method of burnt sweet scallion oil microcapsules, belonging to the technical field of food. Background technique [0002] Fresh onion is a widely used spice in our country and has a long history of eating. At present, there are two deep-processed products of fresh onion and fried onion on the market. Although there are many researches on its development, its deep-processed products often add some food additives such as preservatives, stabilizers, and pigments due to the requirements for quality stability. Long-term consumption of such seasonings will cause harm to the human body. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of scallion oil microcapsules with unique burnt aroma, cooked scallion aroma and sweet taste. The product prepared by the method of the invention has stable quality, long ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23P1/04A23L27/00A23P10/30
Inventor 毕燕芳李文芳
Owner TIANJIN CHUNFA BIO TECH GRP
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