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Microcapsule curry powder, boiling-resistant curry sauce and manufacture method thereof

A production method and technology of curry powder, which are applied in the fields of food ingredients as odor improvers, food shaping, food science, etc., can solve problems such as difficulty in maintaining fragrance, weak cooking resistance, weak fragrance, etc., and achieve film-forming properties Good stability, strong cooking resistance, and the effect of preventing volatilization

Pending Publication Date: 2019-10-15
SHENZHEN ALLIED AQUATIC PROD DEV LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, many convenience stores sell curry fish balls as oden. During the sales process, curry fish balls are kept cooking for a long time, and the existing curry products (such as curry powder, curry paste, etc.) on the market are resistant to cooking. It is often not strong, and it is difficult to maintain the fragrance after cooking for a long time under similar conditions as above, and the longer the cooking time, the weaker the fragrance, and it is difficult to meet the needs of the market

Method used

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  • Microcapsule curry powder, boiling-resistant curry sauce and manufacture method thereof

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Effect test

Embodiment 1

[0028] A microcapsule curry powder comprises the following raw materials in parts by weight: 35 parts of curry powder, 6 parts of modified starch, 2 parts of chitosan, and 5 parts of fish gelatin; wherein, each part by weight is calculated as 1 g. Its specific preparation method includes: mixing curry powder, modified starch, chitosan and fish gelatin to obtain a mixture; adding water 0.2 times the total weight of the mixture for beating, followed by homogeneous emulsification, and then spray drying to obtain .

Embodiment 2

[0030] A microcapsule curry powder comprises the following raw materials in parts by weight: 42 parts of curry powder, 5 parts of modified starch, 5 parts of chitosan, and 7 parts of fish gelatin; wherein, each part by weight is calculated as 2 g. Its specific preparation method includes: mixing curry powder, modified starch, chitosan and fish gelatin to obtain a mixture; adding water 0.5 times the total weight of the mixture for beating, followed by homogeneous emulsification, and then spray drying to obtain .

Embodiment 3

[0032] A microcapsule curry powder comprises the following raw materials in parts by weight: 50 parts of curry powder, 8 parts of modified starch, 3 parts of chitosan, and 10 parts of fish gelatin; wherein, each part by weight is calculated as 5 g. Its specific preparation method includes: mixing curry powder, modified starch, chitosan and fish gelatin to obtain a mixture; adding water 0.8 times the total weight of the mixture for beating, followed by homogeneous emulsification, and then spray drying to obtain .

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Abstract

The present invention discloses microcapsule curry powder, boiling-resistant curry sauce and a manufacture method thereof. The microcapsule curry powder comprises the following raw materials of modified starch, chitosan and edible gum, wherein the modified starch and edible gum are used as embedding wall materials, both natural polymer materials, free of toxic and side effects, and good in film forming and stability, and can well embed curry powder, so that the manufactured microcapsule curry powder is good in stability, has a sustained release effect, is strong in boiling resistance, can maintain fragrance during long-time boiling, also has a protective effect, can prevent volatilization of flavor components, reduces loss of flavor and meets market demands.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a microcapsule curry powder, a cooking-resistant curry paste and a preparation method thereof. Background technique [0002] Curry originated from India. It tastes spicy and sweet. It is yellow or tan. It is made of a variety of spices. It is common in Southeast Asian cuisines such as Indian, Thai, and Japanese. Among them, Indian and Thai curry cooking methods are the most famous. , and curry has become one of the mainstream dishes in the Asia-Pacific region. With the continuous development of multinational trade and the spread of food culture, curry is loved by more and more consumers for its unique taste. Curry has gradually integrated into people's lives and become one of the daily ingredients. Curry is used as a condiment and can be used with fish balls, chicken, etc. to make delicacies. Curry fish ball is a relatively common delicacy. It is rich in nutrition and d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/30A23L29/00A23P10/30A23L17/20A23L17/00A23L5/10A23L27/10
CPCA23L27/60A23L29/30A23L29/035A23P10/30A23L17/20A23L17/65A23L5/11A23L27/10A23V2002/00A23V2200/15A23V2250/2042A23V2250/5432A23V2250/511A23V2250/5118A23V2250/2112
Inventor 左光扬金艳华鲁素珍
Owner SHENZHEN ALLIED AQUATIC PROD DEV LTD
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