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Agastache rugosus juice and preparation method thereof

A technology of Huoxiang juice and Huxiang, which is applied in the direction of food science, can solve the problems of residual chemical components, easy browning of color and easy loss of flavor, and achieve the effect of no residue of harmful substances, bright color and mellow taste.

Inactive Publication Date: 2018-11-30
四川川麻人家食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And adopt above-mentioned method to prepare Huoxiang seasoning, local flavor easily loses after long-term placement or heating, easy browning of color and luster, not resistant to storage
At the same time, the cost of the above-mentioned preparation method is relatively high, and the extraction with organic reagents is also very likely to have residual chemical components.

Method used

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  • Agastache rugosus juice and preparation method thereof
  • Agastache rugosus juice and preparation method thereof

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preparation example Construction

[0021] Embodiments of the present invention also provide a preparation method of Huoxiang juice, comprising the following steps:

[0022] S1, pretreatment;

[0023] The dry patchouli and water are uniformly mixed in a ratio of 1:8-12, and the water used is sterile water, thereby ensuring that the prepared patchouli juice has less harmful bacteria content, thereby ensuring the safety of the patchouli juice.

[0024] The mixing temperature of the dry patchouli and water is 90-100° C., and the mixing time is 30-40 minutes. Mixing under the above conditions can ensure the full expansion of the dry patchouli and facilitate the dissolution of active ingredients in the dry patchouli.

[0025] Then crush the dry patchouli and water mixture. Firstly mix the dried ageratum and water and then crush the wall, which can prevent the light dry ageratum from flying around, ensure that there is enough dried ageratum and water for mixing and pressing, and ensure the subsequent pressing effect,...

Embodiment 1

[0035] The Huoxiang juice provided in this embodiment includes 25Kg chicken extract, 2Kg yeast extract, 7Kg flavoring agent, 1Kg modified starch and 4Kg Huoxiang liquid. Wherein, 7Kg flavoring agent comprises 4Kg sodium salt, 1Kg sucrose and 2Kg monosodium glutamate.

[0036] The preparation method of the Huoxiang juice provided by the present embodiment may further comprise the steps:

[0037] S1, pretreatment;

[0038] Mix the dry patchouli and water evenly in a ratio of 1:8, wherein the mixing temperature of the dry patchouli and water is 90° C., and the mixing time is 30 minutes. Then crush the mixture and press it, then let it stand for 1 hour, and finally separate the solid and liquid.

[0039] 1Kg of modified starch and 15Kg of water are mixed to obtain starch slurry.

[0040] S2, prepare Huoxiang juice;

[0041] Add chicken extract, yeast extract, carbohydrates, monosodium glutamate, sodium salt, modified starch, and Huoxiang liquid into the reaction kettle and mix...

Embodiment 2

[0043]The Huoxiang juice provided in this embodiment includes 40Kg chicken extract, 6Kg yeast extract, 23Kg flavoring agent, 3Kg modified starch and 12Kg Huoxiang liquid. Among them, 23Kg flavoring agent includes 10Kg sodium salt, 5Kg sucrose and 8Kg monosodium glutamate.

[0044] The preparation method of the Huoxiang juice provided by the present embodiment may further comprise the steps:

[0045] S1, pretreatment;

[0046] Mix the dry patchouli and water evenly in a ratio of 1:12, wherein the mixing temperature of the dry patchouli and water is 100° C., and the mixing time is 40 minutes. Then pulverize the above mixture and press it, then let it stand for 1.5 hours, and finally separate the solid and liquid.

[0047] 3Kg of modified starch and 20Kg of water are mixed to obtain starch slurry.

[0048] S2, prepare Huoxiang juice;

[0049] Add chicken extract, yeast extract, carbohydrates, monosodium glutamate, sodium salt, modified starch and Huoxiang liquid into the reac...

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Abstract

The invention relates to the field of food, and in particular, relates to an agastache rugosus juice and a preparation method thereof. The agastache rugosus juice comprises, in parts by weight, 25-40parts of meat extracts, 2-6 parts of yeast extracts, 7-23 parts of condiments, 1-3 parts of adjuvants and 4-12 parts of an agastache rugosus liquid. With synergistic effect of the meat extracts, the yeast extracts, carbohydrates, monosodium glutamate, sodium salt, modified starch and the agastache rugosus liquid, the prepared agastache rugosus juice is guaranteed to taste mellow and persistent andhave strong and lasting agastache rugosus flavor, the bright color of the agastache rugosus juice can be guaranteed and generation of browning is prevented.

Description

technical field [0001] The invention relates to the field of food, and in particular to a Huoxiang juice and a preparation method thereof. Background technique [0002] Huoxiang has extremely high medicinal value, edible value, nutritional value, economic value and ecological value. Food cooking raw materials, can also be used as medicine. [0003] At present, the application of Huoxiang in food includes adding other seasonings after chemical extraction to emulsify Huoxiang compound seasoning; or preparing Huoxiang raw powder seasoning through crushing, extracting, mixing and drying. Simultaneously the raw material of above-mentioned Huoxiang condiment is based on patchouli. And adopt above-mentioned method to prepare Huoxiang seasoning, local flavor easily loses after putting or heating for a long time, color and luster easily browns, and is not resistant to storage. At the same time, the cost of the above-mentioned preparation method is relatively high, and the extracti...

Claims

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Application Information

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IPC IPC(8): A23L5/41A23L13/00A23L31/00A23L33/105
CPCA23L5/41A23L13/00A23L31/00A23L33/105
Inventor 任康
Owner 四川川麻人家食品开发有限公司
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