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Spice seasoning and preparation method thereof

A technology of spices and seasonings, which is applied in the field of condiments and supercritical extraction, can solve problems such as difficulty in fully utilizing active ingredients, microbial contamination of multiple plant fibers, inconvenience and safety of consumers, etc., to achieve improved technological content, exquisite appearance, and richness. Kind of effect

Active Publication Date: 2013-08-21
郑州雪麦龙食品香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above technical solutions stay at the stage of simple grinding and mixing. There are more plant fibers, impurities and potential microbial contamination in the process of eating. It is difficult to make full use of the active ingredients, which brings inconvenience and safety hazards to consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] Provide a kind of preparation method of producing above-mentioned spice seasoning, comprise the following steps:

[0026] (2) Pretreatment: Select spices according to the set flavor, and use a special grinder to grind at low temperature after removing impurities. The temperature is controlled below 50°C, and the particle size is required to be 42-48 mesh;

[0027] (2) Extraction: put the crushed spice powder into supercritical CO 2 Supercritical CO 2 Extraction, in strict accordance with the requirements of the production process, the pressure of the extraction tank is controlled at 25.5MPa-28MPa, the extraction temperature is controlled at 46°C-49°C, the extraction time is controlled at 181-239min, and the pressure of the separation tank is controlled at 5.5MPa-5.9MPa , the separation temperature is controlled at 56°C-60°C, the extracted essential oil is molecularly distilled to remove water, the distillation temperature is 79°C-90°C, and the vacuum degree is ...

Embodiment 1

[0032] Embodiment 1 Zanthoxylum bungeanum flavor seasoning

[0033] Raw materials: pepper and cumin are used as raw materials.

[0034] Steps: ①Screen and remove impurities from Zanthoxylum bungeanum and cumin, and grind them with a special grinder at a low temperature, controlling the temperature below 50°C to obtain 42-mesh Zanthoxylum bungeanum powder and cumin powder;

[0035] ②Put pepper powder and cumin powder into supercritical CO 2 Critical CO 2 Extraction, the extraction pressure is 26MPa, the extraction temperature is 47°C, the extraction temperature is 190min, the pressure of the separation tank is controlled at 5.5MPa, the separation temperature is controlled at 56°C, the extracted essential oil is subjected to molecular distillation to remove water, and the distillation temperature is 79°C and a vacuum of 0.07 to obtain Zanthoxylum bungeanum oleoresin and cumin oleoresin respectively;

[0036]③ According to parts by weight, mix 8 parts of pepper oleoresin and 1...

Embodiment 2

[0039] Embodiment 2 Spicy flavor seasoning

[0040] Raw materials: Chinese prickly ash, chili, pepper, and cinnamon are used as raw materials

[0041] Steps: ① Screening and removing impurities of Chinese prickly ash, hot pepper, Chinese pepper, and cinnamon, respectively pulverizing them with a special grinder at low temperature, and controlling the temperature below 50°C, to obtain 45 mesh Chinese prickly ash powder, chili powder, Chinese pepper powder, and cinnamon powder;

[0042] ②Put pepper powder, chili powder, pepper powder and cinnamon powder into supercritical CO 2 Critical CO 2 Extraction, the extraction pressure is 27MPa, the extraction temperature is 48°C, the extraction time is 200min, the pressure of the separation tank is controlled at 5.6MPa, the separation temperature is controlled at 57°C, the extracted essential oil is subjected to molecular distillation to remove water, and the distillation temperature is 80°C. The vacuum degree is 0.08MP, and the pepper...

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Abstract

The invention provides a spice seasoning and a preparation method thereof. The spice seasoning comprises the following raw materials in parts by weight: 6-10 parts of spice essential oil and / or oleoresin, 15-25 parts of edible salt powder, 5-10 parts of gourmet powder, 10-15 parts of white sugar powder and 40-55 parts of edible starch. The spice seasoning has the beneficial effects that according to the set formula and proportion, the spice seasoning prepared from spice essential oil and / or oleoresin enables active ingredients of the spice to be completely utilized, and the spice seasoning has rich flavor and pure mouth feel, is free of impurities such as plant fiber and the like, and is elegant in appearance and convenient to use; and meanwhile, the deep-processing technological content of the spice is promoted, and the types of the spice are enriched.

Description

technical field [0001] The invention relates to the technical field of condiments and supercritical extraction, in particular to a spice seasoning and a preparation method thereof. Background technique [0002] Spices are a kind of edible plant spices that can present food with various typical smells such as spicy, spicy, bitter and sweet. It has the functions of endowing food with flavor, increasing appetite, and helping digestion and absorption. Zanthoxylum bungeanum has a strong aroma, with a pungent and long-lasting taste. Raw Zanthoxylum bungeanum has a numb and spicy taste, and it has a strong aroma after being fried; star anise has a strong aroma and a slightly sweet taste; The pungent taste is stronger than that of white pepper; the smell of cumin is aromatic, and it can remove the peculiar smell of dishes when seasoning; ginger powder is used in seasoning powder, and fresh ginger is used in seasoning sauce, both of which can enhance the aroma; cloves have a strong a...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 王明奇胡永帅
Owner 郑州雪麦龙食品香料有限公司
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