Seasoning powder

The technology of seasoning powder and seasoning agent is applied in the field of seasoning to achieve the effects of high color price, enhanced oil solubility and bright red color

Active Publication Date: 2016-08-10
SUZHOU MEIJIAHUI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The seasoning powder uses green tea powder to add a fresh color to it, but for most people, bright red is more able to stimulate appetite, so there is an urgent need for a bright red seasoning powder, which can provide people with daily cooking fish soup and hot pot. Attractive color and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Step1: Take dried peppers, remove miscellaneous peppers and pepper seeds, dry them at 38-43°C for 1.5-2.5h and then pulverize them. Use n-hexane as the extraction solvent at 55-60°C. The mass-volume ratio is n-hexane: Chili powder=5:1ml / g of n-hexane to reflux extract 20 mesh chili powder for 3-4h, after suction filtration, extract the filter residue, combine the two extracts, and store in a light-shielding seal;

[0038] Step2: Concentrate the crude product obtained in the previous step, carry out column chromatography separation, first use petroleum ether to elute, and then use petroleum ether-ethyl acetate mixed solvent to carry out by volume ratio 40:1, 20:1, 1:1 Gradient elution, the corresponding fractions were collected and concentrated to obtain capsanthin.

Embodiment 2

[0040] Step1: Take dried peppers, remove miscellaneous peppers and pepper seeds, dry them at 38-43°C for 1.5-2.5h and then pulverize them. Use n-hexane as the extraction solvent at 55-60°C. The mass-volume ratio is n-hexane: Chili powder=5:1ml / g of n-hexane to reflux extract 20 mesh chili powder for 3-4h, after suction filtration, extract the filter residue, combine the two extracts, and store in a light-shielding seal;

[0041] Step2: Concentrate the crude product obtained in the previous step, carry out column chromatography separation, first use petroleum ether to elute, and then use petroleum ether-ethyl acetate mixed solvent to carry out by volume ratio 40:1, 20:1, 1:1 Gradient elution, the corresponding fractions were collected and concentrated to obtain capsanthin.

Embodiment 3

[0043] Step1: Take dried peppers, remove miscellaneous peppers and pepper seeds, dry them at 38-43°C for 1.5-2.5h and then pulverize them. Use n-hexane as the extraction solvent at 55-60°C. The mass-volume ratio is n-hexane: Chili powder=5:1ml / g of n-hexane to reflux extract 20 mesh chili powder for 3-4h, after suction filtration, extract the filter residue, combine the two extracts, and store in a light-shielding seal;

[0044] Step2: Concentrate the crude product obtained in the previous step, carry out column chromatography separation, first use petroleum ether to elute, and then use petroleum ether-ethyl acetate mixed solvent to carry out by volume ratio 40:1, 20:1, 1:1 Gradient elution, the corresponding fractions were collected and concentrated to obtain capsanthin.

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PUM

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Abstract

The invention discloses a seasoning powder, which comprises the following components in parts by weight: 5-12 parts of beef powder, 3-8 parts of cornstarch, 18-30 parts of table salt, 2-5 parts of white sugar, and 0.15-parts of capsanthin 0.5 parts, freshness enhancer 10‑25 parts. The freshness enhancer includes monosodium glutamate, I+G and succinic acid, and according to parts by weight, the monosodium glutamate: I+G:succinic acid=45-60:2-5:1. Beneficial effects of the invention: the seasoning powder is bright red in color and delicious in flavor, and has good coloring effect.

Description

technical field [0001] The invention relates to the field of seasonings, in particular to a seasoning powder. Background technique [0002] Chinese Patent Publication No. 103750237A discloses a seasoning powder and a preparation method thereof. The seasoning powder is added with superfine green tea powder obtained by colloid mill and vacuum drying. The greasy feeling of chicken powder is reduced; by adjusting the ratio of basic tastes such as sour, sweet and salty, the seasoning powder is natural, pure in flavor, full-bodied, fresh and pleasant in taste, and maximizes the flavor and color of seasoning powder. [0003] The seasoning powder uses green tea powder to add fresh color to it, but for most people, bright red can stimulate appetite, so a bright red seasoning powder is urgently needed, which can provide people with daily cooking fish soup and hot pot. Attractive colour and flavour. SUMMARY OF THE INVENTION [0004] The purpose of the present invention is to provid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/14A23L27/22A23L27/20
Inventor 杨卫新唐勇
Owner SUZHOU MEIJIAHUI FOOD TECH CO LTD
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