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Purple perilla flavoring liquid and method of preparing the same

A technology of seasoning liquid and perilla, which is applied in the field of food processing, can solve the problems of affecting the appearance of dishes, inconvenient use, poor effect, etc., and achieve the effect of natural and pure taste and clear and transparent color

Active Publication Date: 2012-05-16
ZHEJIANG UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been manufacturers who dried and crushed perilla leaves and packaged them for sale, but the effect was not good
Moreover, no matter it is used fresh, dried or pickled, the leaves of perilla all appear black after being heated, which affects the appearance of dishes and is inconvenient to use.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Cleaning and cutting: Collect fresh perilla leaves (Quzhou Jiangshan perilla, the same below), wash the raw materials of fresh perilla leaves with water, chop them with a guillotine cutter and distill immediately (no more than 1 hour in summer) extraction;

[0022] (2) Perilla leaves (200kg) are added to the extraction tank, 1000kg of pure water and 0.2kg of antioxidant iso-Vc sodium (Zhengzhou Tuoyang Biological Engineering Co., Ltd.) are added, and food-grade citric acid (Zhejiang Yimei Food Co., Ltd.) Adjust the pH value to 3.0, extract at a temperature of 95-100°C, keep hot water for 100 minutes, filter out the extract, and collect the condensate containing perilla volatile oil in the condenser at the same time to obtain the distillate.

[0023] (3) merging the extracts of step (2), taking 500L of extracts and placing them in clarification tanks, adding 15.0L of chitosan acetic acid solution of 1% (w / w), so that the added volume is 3% of the total volume of extr...

Embodiment 2

[0028] (1) Cleaning and cutting: collect fresh perilla leaves, wash the raw materials of fresh perilla leaves with water, dry them, dry them with ventilating equipment until the water content is less than 10%, chop them with a guillotine cutter, and carry out distillation and extraction immediately;

[0029] (2) Add perilla leaves (200kg) into the extraction tank, add 1200kg of pure water and 0.6kg of antioxidant iso-Vc sodium, and adjust the pH value to 2.8 with food-grade citric acid, extract at a temperature of 95-98°C, soak in hot water The extraction was kept for 150 minutes, the extract was filtered out, and the extraction was repeated twice. At the same time, the condensate containing the volatile oil of perilla was collected by the condenser to obtain the distillate.

[0030] (3) merging the extracts of step (2), getting 800L of extracts and placing them in clarification tanks, adding 16.0L of chitosan acetic acid solution of 1% (w / w), so that the added volume is 2% of ...

Embodiment 3

[0034] (1) Cleaning and guillotine cutting: collect fresh perilla leaves, wash the raw materials of fresh perilla leaves with water, dry them, air-dry them naturally until the water content is less than 10%, chop them up with a guillotine cutter, and distill and extract them immediately;

[0035] (2) Add dried perilla leaves (200kg) into the extraction tank, add 1600kg of pure water and 1.0kg of antioxidant iso-Vc sodium, and adjust the pH value to 4.5 with food-grade citric acid, extraction temperature 95-100°C, hot water The extraction was kept for 100 minutes, the extract was filtered out, and the extraction was repeated 3 times. At the same time, the condenser collected the condensate containing the perilla volatile oil to obtain the distillate.

[0036] (3) Combine the extracts of step (2), take 600L of extracts and place them in a clarification tank, add 30L of 1% (w / w) chitosan acetic acid solution, so that the added volume is 5% of the total volume of the extracts. Aft...

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PUM

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Abstract

The invention provides a perilla flavoring liquid prepared by taking perilla as a raw material and a preparation method thereof. The perilla flavoring liquid mainly comprises a leaching liquor or a leaching concentrated liquor and a distillate of the perilla, the volume ratio of the leaching liquor or the leaching concentrate to the distillate is 10-20 to 80-90, and the leaching liquor or the leaching concentrated liquor and the distillate are prepared by the following method: broken perilla leaves are taken, and clean water which accounts for 5 to 8 times of the mass of the broken perilla leaves and sodium erythorbate which accounts for 0.01 to 0.1 percent of the mass of the clean water are added into the broken perilla leaves, citric acid is used to adjust the pH value of the mixture to between 2.8 and 4.5, the mixture is leached for 1 to 3 times at a temperature of between 95 and 100 DEG C, the time is between 30 and 120min each time, and volatile compositions are condensed and collected during the leaching to obtain the distillate; leachates produced for many times are merged, and a chitosan acetic acid solution is added into the leachates to be stirred, clarified, and filtered by a microfiltration membrane to obtain a clarifying solution, namely the leaching liquor; and the leaching liquor is concentrated to 90 to 10 percent of the prior volume to obtain the leaching concentrate. The perilla flavoring liquid has the advantages of clear and transparent color and luster, no impurities, no layering, natural and pure taste, and sweetness, and has certain health care function.

Description

(1) Technical field [0001] The invention relates to a perilla seasoning liquid prepared from perilla as a raw material and a preparation method thereof, belonging to the technical field of food processing. (2) Background technology [0002] Seasoning is an indispensable product in the catering industry and family daily life. Although the existing condiments are of various types and in various forms, people's requirements for condiments are not only to satisfy the taste, but also to have the characteristics of convenient use, green and healthy, etc. in today's fashion of healthy enjoyment. [0003] Perilla is an annual plant of Lamiaceae with special fragrance. It is one of the first 60 kinds of "medicine and food homologous" varieties approved by the Ministry of Health. Perilla is native to my country and has been cultivated in my country for more than 2,000 years. Folks in many places in southern my country have the habit of using perilla leaves when cooking fish, shrimp, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/28A23L1/29A23L33/105
Inventor 马新杨克全孙培龙邵平
Owner ZHEJIANG UNIV OF TECH
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