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Implementation method for preparing chopped garlic chili sauce by using micro-encapsulation flavor development technology

A method of realization, the technology of minced garlic chili sauce, which is applied in the direction of application, food ingredients as odor improvers, food ingredients as emulsifiers, etc., can solve the problem of not strong fragrance of fresh garlic, loss of raw material nutrients, and fragrant but not strong taste of products, etc. problem, to achieve the effect of inhibiting microbial reproduction, avoiding excessive volatilization, and strong garlic fragrance

Inactive Publication Date: 2019-09-20
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many places in China to develop compound seasonings, and small batches have been put on the market, but in general, there are many problems: for example, the production process has caused a large loss of nutrients in raw materials, making the product taste fragrant but not strong
[0008] In view of the fact that the fresh garlic flavor of the existing garlic chili sauce on the market is not strong, and the special advantages of fresh garlic in terms of flavor have not been fully utilized, a fresh garlic chili sauce that is full of fragrance and can slowly release the garlic flavor during the entire shelf life is urgently needed in the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of realization method of preparing garlic chili sauce using microcapsule embedding and flavoring technology

[0030] (1) Preparation of embedded garlic powder: take 6 kg of garlic oil, 31 kg of maltodextrin and 2 kg of sodium starch octenyl succinate under the action of 1 kg of emulsifier to make embedded garlic powder by embedding and spray drying. Wen 80 is prepared by 16kr / min high-shear emulsification, the air inlet temperature of spray drying is 190°C, and the air outlet temperature is 90°C, and the garlic powder must be embedded for later use;

[0031] (2) Reflow cooking: Mix 35kg of salted peppers, 30kg of bean paste, 2kg of ketchup, and 15kg of candied garlic, and then reflow and boil for 15 minutes.

[0032] (3) Preparation of finished product: add 1.5kg of embedded garlic powder, 3kg of chicken essence, 4kg of monosodium glutamate, and 4kg of edible salt to the mixture, and put in high-concentration CO. 2 Pressurize and heat in a closed reaction kettle...

Embodiment 2

[0034] A kind of realization method of preparing garlic chili sauce using microcapsule embedding and flavoring technology

[0035] (1) Preparation of embedded garlic powder: take 6 kg of garlic oil, 31 kg of maltodextrin and 2 kg of sodium starch octenyl succinate under the action of 1 kg of emulsifier to make embedded garlic powder by embedding and spray drying. Wen 80 is prepared by 16kr / min high shear emulsification, the air inlet temperature of spray drying is 185°C, the air outlet temperature is 85°C, and the garlic powder must be embedded for use;

[0036](2) Reflow cooking: Mix 30kg of salted peppers, 25kg of bean paste, 1kg of tomato paste, and 10kg of candied garlic, and then reflow and boil for 10 minutes, and the cooking temperature is 85°C, and the mixture is prepared for use;

[0037] (3) Preparation of finished product: add 1kg of embedded garlic powder, 1kg of chicken essence, 2kg of monosodium glutamate, and 2kg of edible salt to the mixture, and add high-conce...

Embodiment 3

[0039] A kind of realization method of preparing garlic chili sauce using microcapsule embedding and flavoring technology

[0040] (1) Preparation of embedded garlic powder: take 6 kg of garlic oil, 31 kg of maltodextrin and 2 kg of sodium starch octenyl succinate under the action of 1 kg of emulsifier to make embedded garlic powder by embedding and spray drying. Wen 80 is prepared by 16kr / min high shear emulsification, spray drying inlet air temperature is 195 ℃, air outlet temperature is 95 ℃, and the garlic powder must be embedded for use;

[0041] (2) Reflow cooking: Mix 40kg of salted peppers, 35kg of bean paste, 3kg of tomato paste, and 20kg of candied garlic, and then reflow and boil for 20 minutes, and the cooking temperature is 95°C, and the mixture is prepared for use;

[0042] (3) Preparation of finished product: add 2kg of embedded garlic powder, 5kg of chicken essence, 6kg of monosodium glutamate, and 6kg of edible salt to the mixture, and add high-concentration C...

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Abstract

The invention discloses an implementation method for preparing chopped garlic chili sauce by using a micro-encapsulation flavor development technology. The sauce is prepared from salted chili, broad bean sauce, tomato sauce, sugar garlic, embedded garlic powder, chicken essence, monosodium glutamate, edible salt and fermented vinegar. The chopped garlic chili sauce prepared by the method is added with the sugar garlic and the embedded garlic powder, so that the chopped garlic chili sauce has strong and lasting garlic flavor and has more distinct layers in taste. Under the synergistic effect of the CO2 supercritical fluid extraction and embedding technology, fresh aroma substances and nutrient components in garlic are reserved to the greatest extent, so that not only oxidation of fresh garlic is avoided, but also microbial reproduction is effectively inhibited; meanwhile, the reflux boiling combined with a vacuum stirring technology changes the traditional chopped garlic chili sauce boiling method by adding fresh garlic, oil oxidation and starch gelatinization biochemical reaction generated by materials at high temperature are avoided, excessive volatilization of flavor substances at high temperature is avoided, and the flavor of products through sealing treatment are improved. The flavor of chili is released more fully and more pure, and the loss of garlic flavor in the production and boiling process and the weakening speed in the shelf life are reduced.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a method for preparing garlic chili sauce by applying microcapsule embedding and flavoring technology, and a garlic chili sauce prepared by the method. Background technique [0002] With the improvement of people's living standards, especially the change of lifestyle and the acceleration of life rhythm, compound seasonings that are easy to store, carry, safe, hygienic, nutritious and have various flavors have been developed rapidly, and have played an important role in seasonings. status. At present, there are many places in China that develop compound seasonings and put them on the market in small batches, but in general, there are many problems: for example, the production process has caused a large loss of nutrients in the raw materials, making the products taste fragrant but not strong. . Or the product is developed according to the traditional process, and the flavor of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L5/10
CPCA23L27/60A23L27/72A23L27/105A23L5/17A23L5/10A23V2002/00A23V2200/14A23V2200/15A23V2200/222A23V2250/5114
Inventor 张小慧刘晓成李金桩胡君景
Owner 内蒙古草原红太阳食品股份有限公司
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