Spicy, spiced and sauced powder seasoning oil product and production method thereof

A production method and technology of seasoning oil, applied in the fields of food preparation, application, food science, etc.

Inactive Publication Date: 2012-07-04
ZHEJIANG OIL MASTER +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method of directly eating raw materials has many disadvantages in terms of safety, hygiene and convenience.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Five-spice powder seasoning oil products and production methods thereof: (1) Oil phase blending: 55.02% of butter, 36.66% of lard, 1.28% of star anise essential oil, 1.28% of star anise oleoresin, 1.28% of pepper oleoresin, 1.28% of cinnamon essential oil, meat Cardamom oleoresin 1.28%, clove oleoresin 1.92%; (2) Composite wall material phase preparation: starch syrup DE25 (solid content 70%) 58.66%, lecithin 1.92%, whey powder 9.59%, disodium hydrogen phosphate 0.18% , water 29.65%; (3) mixed liquid deployment: the liquid seasoning oil phase and the composite wall material phase are mixed with the ratio of oil phase / composite wall material = 1: 1.82; (4) emulsified homogeneous: the mixed liquid Use a homogenizer for emulsification, homogenization pressure 30MPa, emulsification time 10min, to make a non-layered oil-in-water emulsion; (5) spray drying: the emulsion enters the spray drying tower, sprays dry embedding, and sprays dry The air inlet temperature is 185°C, and...

Embodiment 2

[0023] Spicy powder seasoning oil products and their production methods: (1) Oil phase deployment: 49.75% butter, 39.80% lard, 1.39% fragrant sesame oil, 1.39% garlic oil, 1.39% shallot oil, 1.39% ginger oil, black pepper Oil 1.41%, chili oil 2.09%, straw mushroom essence 1.39%; (2) starch syrup DE25 (solid content 70%) 55.00%, emulsified starch PU92-032 1.88%, whey powder 6.00%, dipotassium hydrogen phosphate 0.19% , sodium tripolyphosphate 0.11%, water 36.82%; (3) mixed solution deployment: the liquid seasoning oil phase and the composite wall material phase are mixed with the ratio of oil phase / composite wall material = 1: 1.87; (4) Emulsification and homogeneity: the mixed solution is emulsified with a homogenizer, the homogenization pressure is 35MPa, and the emulsification time is 13min to make a non-layered oil-in-water emulsion; (5) spray drying: the emulsion enters the spray drying tower for Spray-drying embedding, spray-drying air inlet temperature 190°C, air outlet ...

Embodiment 3

[0025] Sauce-flavored powder seasoning oil products and their production methods: (1) Oil phase blending: 56.34% butter, 42.24% lard, 0.24% sauce essence, 0.24% flavor treasure, 0.94% clove resin; (2) DE25 starch syrup (solid content 70%) 46.11%, emulsified starch PU92-032 19.76%, mono- and distearic acid glycerides 0.57%, sodium stearoyl lactylate (SSL) 0.57%, water 32.99%; (3) mixed solution deployment: mix The liquid seasoning oil phase and the composite wall material phase are mixed at the ratio of oil phase / composite wall material = 1:1.85; (4) Emulsification and homogenization: the mixed solution is emulsified with a homogenizer, and the homogenization pressure is 40MPa. The time is 16 minutes to make a non-layered oil-in-water emulsion; (5) spray drying: the emulsion enters the spray drying tower for spray drying and embedding. 6) Adding fluid-dispersing agent: adding 1.5% silicon dioxide to the powder seasoning oil, screening and grading with 40-80 mesh sieves; (8) Qua...

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PUM

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Abstract

The invention relates to a spicy, spiced and sauced powder seasoning oil product and a production method thereof. The power seasoning oil with three flavors is obtained through a series of procedures such as fluid oil phase blending, composite wall material phase preparing, mixed liquor preparing, emulsifying and homogenizing, spray drying, flow agent adding, product screening and grading, quantitative packaging and the like. The production method has the advantages of feasible technology, moderate equipment investment, accordance with environment protection requirement, scientific and reasonable formulation, convenience in carrying and transporting and high stability, is applicable to seasoning of convenient foods and cooking foods, not only provides flavor, but also reduces grease oxidation and volatilization of aromatic ingredients, and has a longer guarantee period. The spicy, spiced and sauced power seasoning oil product and the production method of the seasoning oil product play a great role in industries of convenient foods, fast foods and the like, and are in accord with requirements on food consumption, such as nutrition, safety, delicacy and convenience.

Description

technical field [0001] The purpose of the present invention is to provide three flavors of powder seasoning oil products and production methods. Background technique [0002] A variety of natural spices are widely used in food cooking and fast food, and animal fats are widely welcomed by food manufacturers for their rich and characteristic flavor. Seasonings that impart flavor to food Traditionally, spices have been ground and added to food, or cooked and fried with food. There are many drawbacks in the method of this direct edible raw material aspect safety, sanitation, convenience. [0003] The purpose of the present invention is to solve the disadvantages of traditional seasoning and seasoning oil eating methods, and use the embedding technology to make powdered seasoning oil products from the flavor oil extracted from the seasoning and animal oil with strong flavor, so as to open up a new way of using seasoning oil . This kind of product has the characteristics of saf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L27/20
Inventor 林在芸冯玉明单良
Owner ZHEJIANG OIL MASTER
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