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Spicy flavor seasoning oil and preparation method thereof

A seasoning oil and flavor technology, applied in the direction of edible oil/fat, food science, application, etc., to achieve the effect of convenient storage and application, simple operation, and good heat resistance

Active Publication Date: 2015-05-13
CHENGUANG BIOTECH GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing food processing industries are large-scale production, such as industries such as kimchi or pickled vegetables, which have higher requirements on the stability of raw materials such as mouthfeel and flavor, and the above-mentioned deficiency of spicy flavor seasoning oil makes it unsuitable for large-scale production. Promotion in the food processing industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: The spicy flavor seasoning oil adopts the following raw material proportioning and preparation method.

[0016] The weight ratio of raw materials is: supercritical pepper oil (cannabinoid content is 12wt%, volatile oil content is 40ml / 100g) 5%; supercritical ginger oil (total capsaicin content is 10wt%, volatile oil content is 30ml / 100g) 1% ; Capsicum oleoresin (capsaicin content is 1wt%) 2%; pepper oleoresin (piperine content is 40wt%, volatile oil content is 20ml / 100g) 1%; liquid monoglyceride laurate 10%, liquid monoglyceride stearin Ester 5%; Caprylic capric glyceride 4%; Glycerol 2%; Peanut oil 20%, the balance is rapeseed oil.

[0017] The blending and mixing method is as follows: first, add supercritical pepper oil, supercritical ginger oil, capsicum oleoresin, pepper oleoresin and other natural spice extracts into the blending tank according to the above ratio, then add monoglyceride laurate, monoglycerol stearate Glycerin, caprylic acid glyceride...

Embodiment 2

[0018] Embodiment 2: The spicy flavor seasoning oil adopts the following raw material proportioning and preparation method.

[0019] The weight ratio of raw materials is: supercritical pepper oil (cannabinoid content is 12wt%, volatile oil content is 40ml / 100g) 10%; supercritical ginger oil (total capsaicin content is 10wt%, volatile oil content is 30ml / 100g) 2% ; Capsicum oleoresin (capsaicin content is 1wt%) 3%; pepper oleoresin (piperine content is 40wt%, volatile oil content is 20ml / 100g) 2%; liquid monoglyceride palmitate 10%, liquid monoglyceride linoleum Ester 10%; Glyceryl capricate 5%; Glycerin 3%; Sunflower oil 15%, the balance is soybean oil.

[0020] The blending and mixing method is as follows: first, add supercritical pepper oil, supercritical ginger oil, capsicum oleoresin, pepper oleoresin and other natural spice extracts into the blending tank according to the required ratio, then add monoglyceride palmitate, monoglyceride linoleic acid Ester, caprylic acid g...

Embodiment 3

[0021] Embodiment 3: The spicy flavor seasoning oil adopts the following raw material ratio and preparation method.

[0022] The weight ratio of raw materials is: supercritical pepper oil (cannabinoid content is 12wt%, volatile oil content is 40ml / 100g) 3%; supercritical ginger oil (total capsaicin content is 10wt%, volatile oil content is 30ml / 100g) 3% ; Capsicum oleoresin (capsaicin content is 1wt%) 5%; pepper oleoresin (piperine content is 40wt%, volatile oil content is 20ml / 100g) 1%; liquid monoglyceride oleate 10%, liquid monoglyceride linolenic acid 5% ester; 3% caprylic capric acid glyceride; 1% glycerol; 33% rapeseed oil, and the balance is corn oil.

[0023] The blending and mixing method is as follows: first, add supercritical pepper oil, supercritical ginger oil, capsicum oleoresin, pepper oleoresin and other natural spice extracts into the blending tank according to the required ratio, and then add monoglyceride fatty acid ester, capric acid glycerin Ester and gly...

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PUM

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Abstract

The invention discloses spicy flavor seasoning oil and a preparation method thereof. The spicy flavor seasoning oil is prepared by mixing supercritically extracted spice grease, plant oil, monoglycerol aliphatic ester, caprylic capric triglyceride and glycerol. The caprylic capric triglyceride and the glycerol are mixed in the seasoning oil, so that various spice extractives can be well diluted and dissolved; the tingling taste can be quickly released; the goal of releasing spicy tastes synchronously can be achieved; meanwhile, the heat resistance of the seasoning oil can be effectively improved; the monoglycerol aliphatic ester is used as an emulsifying agent, so that the grease can be dispersed more evenly; the stability of the mixed grease can be improved; the seasoning oil has the advantages of being strong in taste and rich in fragrance; the tingling taste and the piquancy can be released synchronously; the spicy flavor seasoning oil has the characteristic of good heat resistance; the application of product is facilitated; the concentration can be adjusted according to the requirement; the spicy flavor seasoning oil can be conveniently used in food processing industries in large scales; the spicy flavor seasoning oil is especially applicable to the deep processing industries of pickled vegetables such as pickled vegetables, preserved szechuan pickles, kelp vegetables, olio vegetables, pickled cucumbers, shredded mustard, flammulina velutipes and the like with the spicy flavor.

Description

technical field [0001] The invention relates to a seasoning oil, in particular to a spicy flavor seasoning oil suitable for pickles or pickled vegetables and a preparation method thereof. Background technique [0002] Spicy flavor food is a large category of food that has developed rapidly in recent years, such as pickles or pickles, which are one of the important components of traditional Chinese cuisine. Become one of the main flavors of all kinds of kimchi or pickled vegetables. Various types of spicy flavors are mainly derived from traditional spices such as prickly ash, pepper, pepper, and ginger. The active ingredients can generally be divided into hemp (spicy) flavor and aroma components. The aroma components are mainly volatile essential oils, such as limonene, aromatic Camphor, gingerene, etc.; the hemp (spicy) flavor components are mainly alkaloids, such as pepper amide, capsaicin, piperine, gingerol, etc., which are the main source of its spicy taste. [0003] T...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04A23D9/02
Inventor 李凤飞齐立军孟庆君
Owner CHENGUANG BIOTECH GRP CO LTD
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