Method for preparing composite flavor oil powder grease

A technology of powdered oil and flavored oil, which is applied in the fields of edible oil/fat, food forming, food science, etc., to achieve the effect of strong acceptability, unique flavor and wide application

Active Publication Date: 2013-01-30
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this patent application is only to embedding a single oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of mushroom chicken flavor powder oil, the specific steps are as follows:

[0036] (1) Weigh 50 kg of chicken bone oil and heat to 140°C;

[0037] (2) Then add 8 kg of shallots and 4 kg of ginger and fry until slightly burnt yellow, and the aroma overflows;

[0038] (3) Then add 11 kg of chicken bone broth and 8.5 kg of shiitake mushroom extract, stir evenly, and cool down to 70°C to obtain shiitake mushroom chicken flavor oil;

[0039] (4) Weigh 15 kg of modified starch, 60 kg of maltodextrin, 2 kg of xanthan gum, 1 kg of sucrose ester, 2 kg of monoglyceride, and 80 kg of water, mix well, and emulsify at 50°C for 40 minutes, namely Obtain microcapsule emulsified wall material solution;

[0040] (5) Mix the mushroom chicken flavor oil obtained in step (3) with the microcapsule emulsified wall material solution obtained in step (4), heat it at 60°C for 30 minutes, and homogenize with a homogenizing pressure of 40 MPa;

[0041] (6) Spray-dry the mi...

Embodiment 2

[0043] A preparation method of spicy beef flavor powder oil, the specific steps are as follows:

[0044] (1) Weigh 40 kg of butter and 20 kg of lard and heat to 145°C;

[0045] (2) Then add 10 kg of chili powder and fry until the aroma overflows, 10 kg of shallots and fry until slightly burnt yellow, stir 2.9 kg of pepper powder, 0.1 kg of cumin powder, and 0.1 kg of cinnamon powder;

[0046] (3) Then add 20 kg of beef bone broth and 5 kg of yeast extract, stir evenly, and cool down to 70°C to obtain spicy beef flavor oil;

[0047] (4) Weigh 20 kg of modified starch, 75 kg of maltodextrin, 1 kg of carboxymethyl cellulose, 1 kg of guar gum, 2.5 kg of sucrose ester, and 85 kg of water, mix well and emulsify at a temperature of 65 °C After 35 minutes, the microcapsule emulsified wall material solution was obtained.

[0048] (5) Mix the spicy beef flavor oil obtained in step (3) with the emulsified wall material solution obtained in step (4), heat it at 70°C for 25 minutes, and ...

Embodiment 3

[0051] A preparation method of braised sparerib flavor powder oil, the specific steps are as follows:

[0052] (1) Weigh 25 kg of lard and heat it to 150°C;

[0053] (2) Then add 16.5 kg of shallots, 1.9 kg of ginger and fry until slightly burnt yellow, 0.6 kg of star anise powder, and 0.1 kg of black pepper and fry until the fragrance overflows;

[0054] (3) Then add 5 kg of pork bone and stir evenly, and cool down to 70°C to get braised pork rib flavor oil;

[0055] (4) Weigh 7 kg of modified starch, 30 kg of maltodextrin, 1 kg of gelatin, 1 kg of carrageenan, 1 kg of lecithin, 3 kg of Span 20, and 50 kg of water, mix well and emulsify at a temperature of 80°C After 20 minutes, the microcapsule emulsified wall material solution was obtained.

[0056] (5) Mix the braised pork rib flavor oil obtained in step (3) with the emulsified wall material solution obtained in step (4), heat it at 80°C for 20 minutes, and homogenize with a homogenizing pressure of 40 MPa.

[0057] (6)...

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PUM

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Abstract

The invention relates to a method for preparing composite flavor oil powder grease. The method comprises the following steps: (1) increasing the temperature of animal grease to 140-150 degrees centigrade; (2) adding spices to grease; stirring a mixture until the mixture is pale brown; (3) adding natural seasoning sauce; stirring the mixture evenly so as to acquire composite flavor oil; and (4) processing microcapsule embedding to the composite flavor oil so as to acquire the composite flavor oil powder grease, wherein the weight proportion of the animal grease: the spices: the natural seasoning sauce is 25-60: 12-23.1: 5-25. According to the invention, the method draws the traditional diet essence and simulates novel technical specialties such as family kitchen conditioning, comprehensive thermal reaction, microencapsulation and the like; animal grease deodorization treatment can be processed by the spices so as to acquire special aroma; and powder grease with special flavor is developed.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of compound flavor oil powder oil. Background technique [0002] Powdered oil is formed by embedding liquid, solid or semi-solid oil by using microcapsule technology and adding a certain amount of excipients. It has good dispersibility, stable performance and convenient storage, which broadens the application range of oils and fats, and is widely used in coffee mate, milk tea, aquatic products, meat products, noodle products and soup products. Domestic powder oil research started late, the production equipment and processing technology are not mature enough, and the scope of application is limited, but the rapid promotion in recent years will definitely lead to a trend of technological innovation. [0003] It is well known that the auto-oxidation of fats to a certain extent will lead to rancidity, but the production of aroma substances by oxidation of fats is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007A23P1/04A23P10/35
Inventor 张强张伟伟李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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