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A kind of Shiweixiang instant granules and preparation method thereof

A technology of instant granules and essential oils, which is applied in the field of food processing, can solve the problems of affecting the taste and appearance of dishes, difficult to control the stability of aroma, short shelf life, etc., and achieve the effects of stable quality and flavor, prolonging the time of taste and long shelf life

Active Publication Date: 2020-11-03
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 invention is made by crushing various spices and then packaging them. On the one hand, the flavor is complex and the stability of the flavor is difficult to control; short, nutritious

Method used

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  • A kind of Shiweixiang instant granules and preparation method thereof
  • A kind of Shiweixiang instant granules and preparation method thereof
  • A kind of Shiweixiang instant granules and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A Shiweixiang instant granule, prepared from the following raw materials in parts by weight: 3 parts of Shiwei essential oil, 0.5 part of monoglyceride, 5 parts of edible cornstarch, 8 parts of maltodextrin, 10 parts of edible salt, 15 parts of white sugar and 2 parts yeast extract.

[0030] Wherein the ten-flavor essential oil is made from the following raw materials in parts by weight: 15 parts of star anise essential oil, 18 parts of fennel oleoresin, 10 parts of pepper oleoresin, 15 parts of cinnamon essential oil, 10 parts of clove bud essential oil, 10 parts of kaempferum oleoresin, 15 parts galangal oleoresin, 15 parts nutmeg oleoresin, 8 parts grass fruit essential oil and 8 parts amomum oleoresin.

[0031] The preparation method of Shiwei essential oil comprises the following steps: weighing various raw materials, mixing them uniformly, heating and aging at 80° C. for 30 minutes, and then filtering with 200-mesh filter cloth to remove filter residue to obtain S...

Embodiment 2

[0038] A Shiweixiang instant granule, prepared from the following raw materials in parts by weight: 4 parts of Shiwei essential oil, 0.4 part of monoglyceride, 6 parts of edible cornstarch, 7 parts of maltodextrin, 12 parts of edible salt, 16 parts of white sugar and Yeast extract 2.5 parts.

[0039] Among them, the ten-flavored essential oil is made from the following raw materials in parts by weight: 16 parts of star anise essential oil, 17 parts of cumin oleoresin, 11 parts of pepper oleoresin, 14 parts of cinnamon essential oil, 11 parts of clove bud essential oil, 11 parts of kaempferum oleoresin, 14 parts galangal oleoresin, 14 parts nutmeg oleoresin, 9 parts grass fruit essential oil and 9 parts amomum oleoresin.

[0040] The preparation method of Shiwei essential oil comprises the following steps: weighing raw materials, mixing them uniformly, heating and aging at 90° C. for 25 minutes, and then filtering with a 250-mesh filter cloth to remove filter residue to obtain ...

Embodiment 3

[0047] A Shiweixiang instant granule, prepared from the following raw materials in parts by weight: 5 parts of Shiwei essential oil, 0.3 parts of monoglyceride, 7 parts of edible cornstarch, 6 parts of maltodextrin, 14 parts of edible salt, 17 parts of white sugar and 3 parts of yeast extract.

[0048] Among them, the ten-flavored essential oil is made from the following raw materials in parts by weight: 17 parts of star anise essential oil, 16 parts of cumin oleoresin, 12 parts of pepper oleoresin, 13 parts of cinnamon essential oil, 12 parts of clove bud essential oil, 12 parts of kaempferum oleoresin, Galangal oleoresin 13 parts, nutmeg oleoresin 13 parts, grass fruit essential oil 10 parts and amomum oleoresin 10 parts.

[0049] The preparation method of Shiwei essential oil comprises the following steps: after weighing star anise essential oil, fennel oleoresin, pepper oleoresin, galangal oleoresin and nutmeg oleoresin and mixing them uniformly, heating and aging at 90° C...

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Abstract

The invention discloses instant ten-spice granules and a preparation method thereof and belongs to the technical field of food processing. The instant ten-spice granules are prepared from raw materials in parts by weight as follows: 3-6 parts of ten-spice essential oil, 0.2-0.5 part of monoglyceride, 5-10 parts of edible corn starch, 4-8 parts of maltodextrin, 10-20 parts of edible salt, 15-20 parts of white granulated sugar and 2-4 parts of a yeast extract. The product has the strong fragrance of ten spices, has sweet and fragrant aftertaste, tastes mellow and has no foreign odors.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Shiweixiang instant granules and a preparation method thereof. Background technique [0002] Shiweixiang instant granules are favored by hotels, families and some food producers and processors in the market because of their full aroma, unique flavor, good water-soluble effect and no residue during use. The traditional compound spices on the market are mostly made by simply mixing Chinese prickly ash, chili, cinnamon and other raw materials after crushing. Although this method is simple and low in cost, the quality of products on the market is uneven, the shelf life is short, and it is easily affected by the raw materials of spices, the product quality is unstable, and microorganisms are difficult to control. [0003] Chinese Patent Publication No. CN 102342472 A discloses a five-spice powder and its preparation method. The five-spice powder is made of the following raw m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 王明奇雷瑞萍
Owner 郑州雪麦龙食品香料有限公司
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