Instant spice powder preparation method

A spice and powder technology, which is applied in the field of preparation of instant spice powder, can solve the problems of spices affecting taste, cumbersome preparation methods, and low utilization rate, and achieve the effects of easy long-term storage, low microbial content, and high utilization rate

Inactive Publication Date: 2018-05-15
洛阳味之泉调味技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to overcome the deficiencies in the prior art, avoid the problems such as the preparation method of spices is too complicated, the utilization rate is low, the spices are insoluble in water and affect the taste, and provide a kind of preparation method of instant spices powder, the process of the present invention is simple, The cost is low, and the spices can be dissolved in water instantly without affecting the original taste of the spices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: a kind of preparation method of instant spice powder, comprises the steps:

[0029] (1) Prepare raw materials: take chili, garlic, ginger, pepper, pepper, pepper, cinnamon, and cloves as spices, 10Kg each of pepper, garlic, ginger, pepper, and pepper, and 5Kg each of pepper, cinnamon, and cloves. Organic solvent extraction and distillation to obtain spice resin essential oil;

[0030] (2) Dispersion: Add a dispersant to the spice resin essential oil prepared in step (1). The dispersant is glucose powder. The weight ratio of spice resin essential oil to dispersant is 0.3:1. Put the spice resin essential oil and dispersant together In the mixer, the temperature is 35°C, the speed is adjusted to 40 r / min, the stirring time is 5 minutes, and the mixture is uniform. The particle size of the glucose powder is 20 mesh, and the moisture content is 15%;

[0031] (3) Pre-emulsification: Add an emulsifier to the dispersed raw materials in step (2). The emulsifier is...

Embodiment 2

[0035] Embodiment 2: a kind of preparation method of instant spice powder, comprises the steps:

[0036] (1) Prepare raw materials: take cinnamon, cloves, vanilla beans, nutmeg, anise, cumin, turmeric, and cumin as spices, 4Kg each of cinnamon, cloves, vanilla beans, and nutmeg, anise, cumin Fennel, turmeric, and cumin are each 6Kg, and the spices are extracted with an organic solvent and distilled to obtain the spice resin essential oil;

[0037] (2) Dispersion: Add a dispersant to the spice resin essential oil prepared in step (1). The dispersant is table salt powder. The weight ratio of the spice resin essential oil to the dispersant is 1:1. In the mixer, the temperature is 20°C, the speed is adjusted to 80 r / min, the stirring time is 15 minutes, and the mixture is uniform. The particle size of the salt powder is 80 mesh, and the moisture content is 12%;

[0038] (3) Pre-emulsification: Add an emulsifier to the dispersed raw materials in step (2). The emulsifier is soybean p...

Embodiment 3

[0042] Embodiment 3: a kind of preparation method of instant spice powder, comprises the steps:

[0043] (1) Prepare raw materials: take pepper, pepper, pepper, cinnamon, cloves, and vanilla beans as spices, 6Kg each of pepper, pepper, and pepper, 3Kg each of cinnamon, cloves, and vanilla beans, and use organic solvents for the spices Spice resin essential oil is obtained by extraction and distillation;

[0044] (2) Dispersion: Add a dispersant to the spice resin essential oil prepared in step (1). The dispersant is monosodium glutamate powder and white sugar powder. The weight ratio of monosodium glutamate powder and white sugar powder is 1:1. The ratio is 0.5:1, the spice resin essential oil and the dispersant are put into the mixer together, the temperature is 30°C, the speed is adjusted to 60 r / min, the stirring time is 10 minutes, and the mixture is uniform. The particle size is 50 mesh, and the moisture content is 10%;

[0045] (3) Pre-emulsification: Add an emulsifier...

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PUM

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Abstract

The invention relates to a seasoning preparation method, and especially relates to an instant spice powder preparation method. The method comprises the following steps: raw material preparation, dispersion, pre-emulsification, embedding, blending, and packaging; an oil dispersant, an emulsifier, an embedding agent, a carrier are added, resin essential oil of whole spice can be fully dispersed, andis processed to water-soluble oil powder. The preparation method has the advantages of simple technology and low cost, realizes instant dissolution of the spice in water, and cannot influence original taste of the spice.

Description

technical field [0001] The invention relates to a preparation method of seasoning seasoning, in particular to a preparation method of instant spice powder. Background technique [0002] With the improvement of people's life, people pay special attention to the taste of food. All kinds of seasonings and spices need to be added to food. There are simple and complex processes in the preparation process of spices. If the process is not reasonable, it will affect The mouthfeel of spices, even added in the food can not be evenly dispersed, seriously affecting the taste. [0003] Traditional spices are generally used in the original state of roots, stems, leaves, flowers, skins, fruits, etc. of plants, or large, coarse or fine particles processed from the original state through drying, crushing and other processes. There are mainly the following problems in use: 1. The quality of spices is seriously affected by factors such as variety, place of origin, and seasonal climate; There...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
CPCA23L27/11A23L27/115
Inventor 李晟
Owner 洛阳味之泉调味技术有限公司
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