Spice micro-emulsion as well as preparation method and application thereof

A technology of spices and microemulsions, applied in the field of flavor condiments, can solve the problems of poor sensory properties of spices, achieve better permeability, excellent taste, and improve sensory quality

Inactive Publication Date: 2018-01-02
济南启源信息科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the technical problem to be solved by the present invention is to provide a kind of spice microemulsion, to solve the poor problem of spice sensory performance in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The spice described in this embodiment has a pepper flavor, and the spice essential oil or / and oleoresin is composed of pepper oleoresin and cumin oleoresin with a mass ratio of 1:1.

[0022] Both the pepper oleoresin and cumin oleoresin are extracted by carbon dioxide supercritical extraction, and the specific steps include: taking peppercorns and fennel respectively and putting them into the extraction kettle of the supercritical extraction system, and adjusting the temperature of the system to 50°C , and regulate the CO 2 The flow rate was reached to the maximum, and then the static extraction was carried out for 1.5 hours at a constant temperature and constant pressure of 350 Pa to obtain Zanthoxylum bungeanum oleoresin and fennel oleoresin respectively.

[0023] The preparation of the spice microemulsion described in this embodiment comprises the following components: 5 kg of spice essential oil and / or oleoresin, 15 kg of calcium stearoyl lactylate; 4 kg of trehalo...

Embodiment 2

[0029] The spice described in this embodiment has a spicy flavor, and the spice essential oil or / and oleoresin is composed of Zanthoxylum bungeanum oleoresin, capsicum oleoresin and Zanthoxylum oleoresin in a mass ratio of 1:1:1.

[0030] The Zanthoxylum bungeanum oleoresin, capsicum oleoresin and Zanthoxylum bungeanum essential oil are all extracted by carbon dioxide supercritical extraction, and the specific extraction steps are the same as in Example 1.

[0031] The preparation of the spice microemulsion described in this example comprises the following components: spice essential oil and / or oleoresin 10kg, sodium stearoyl lactylate 10kg; trehalose 10kg, polyglycerol fatty acid ester 6kg, shea butter 5kg, lipase 3kg, water 20kg.

[0032] The method for preparing the spice microemulsion in this embodiment is the same as in Example 1.

Embodiment 3

[0034] The spices described in this embodiment are five-spice flavor, and the spices essential oil or / and oleoresin are composed of prickly ash oleoresin, cinnamon essential oil, cumin oleoresin, star anise essential oil and cloves with a mass ratio of 1:1:1:1:1. Bud essential oil composition.

[0035] The pepper oleoresin, cinnamon essential oil, fennel oleoresin, star anise essential oil and clove bud essential oil are all extracted by carbon dioxide supercritical extraction, and the specific extraction steps are the same as in Example 1.

[0036] The preparation of the spice microemulsion described in this example comprises the following components: spice essential oil and / or oleoresin 8kg, sodium stearoyl lactylate 12kg; trehalose 7kg, polyglycerol fatty acid ester 10kg, shea butter 3kg, lipase 2kg, 30kg of water.

[0037] The method for preparing the spice microemulsion in this embodiment is the same as in Example 1.

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PUM

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Abstract

The invention belongs to the technical field of flavorings and in particular relates to spice micro-emulsion and further discloses a preparation method of the micro-emulsion, and application of the micro-emulsion in preparation of flavorings. According to the spice micro-emulsion disclosed by the invention, an emulsifier, a co-emulsifier, a thickening agent, an oil phase and aqueous phase components are added on the basis of spice essential oil or/and oleoresin, and due to the assistance of lipase, micro-emulsion particles are prepared, and the micro-emulsion is narrow in particle size range and excellent in water solubility and solution dispersity; and when the micro-emulsion serves as a condiment, components in the spice can be released to the greatest degree after the micro-emulsion isadded after cooking, the penetrating quality of spicy smell is well achieved, the sensory quality of dishes can be improved, and the taste is excellent.

Description

technical field [0001] The invention belongs to the technical field of flavor condiments, in particular to a spice microemulsion, and further discloses its preparation method and its application for preparing seasonings. Background technique [0002] Spices are the general term for seasonings made of dried plant seeds, fruits, roots, and bark. They are edible plant spices made from plant seeds, flower buds, leaf stems, flower buds, roots, etc., or their extracts. , which has a pungent aroma, can present typical odors such as spicy, spicy, bitter and sweet to food, endow food with flavor, and play the role of increasing appetite, helping digestion and absorption. Spices contain volatile oils (essential oils), spicy ingredients and organic acids, fibers, starch grains, resins, mucus substances, colloids and other components. Their essential oil content is relatively high, and most of their aroma comes from distilled essential oils; It can not only promote appetite and improve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00
Inventor 庄岳川
Owner 济南启源信息科技有限公司
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