Preparation method of pepper-flavor slow-release salt

Abstract

The invention discloses a preparation method of pepper-flavor slow-release salt. The method comprises the following steps: taking concentrated whey protein, pectin and chitosan as wall materials, and taking zanthoxylum oil resin as a core material; shearing a wall material (1) and a saturated saline solution at 100 DEG C at a high speed, adding zanthoxylum oil resin, performing embedding by a high-speed shearing machine to form a stable first-level solution, and regulating the pH value to a neutral state; adding a wall material (2), carrying out ultrasonic destruction flocculation to prepare a second-stage emulsion, adding a wall material (3), and carrying out ultrasonic destruction flocculation to prepare a third-stage emulsion; preparing the microcapsule powder through spray drying at the air inlet temperature of 180 DEG C and the air outlet temperature of 90 DEG C; wherein the finally prepared spiced salt not only has the fragrance and numb taste of the Chinese prickly ash, but also can ensure the stability of the quality of the product within the shelf life, and endows the salt with the lasting flavor of the Chinese prickly ash.

Description

technical field [0001] The invention relates to a compound condiment, in particular to a slow-release salt that embeds prickly ash flavor substances through microcapsule technology and a preparation method thereof. Background technique [0002] Zanthoxylum bungeanum has a special spicy smell, strong aroma, and long-lasting pungent numbness. It is an indispensable type of spice in Sichuan cuisine seasoning. Zanthoxylum bungeanum is generally processed into dried Zanthoxylum bungeanum, Zanthoxylum bungeanum powder and Zanthoxylum bungeanum oil, or mixed with other spices to make compound seasonings; pepper and salt are the most common ones, and are widely used in seasoning of various foods. In recent years, with the development of my country's condiment industry, there are different production methods around the development of salt and pepper products. The preparation methods that have been disclosed are: [0003] CN201410503427 discloses a preparation method of salt and pepp...

AI Technical Summary

Problems solved by technology

Although this invention solves the problem that the existing salt and pepper products have single ingredients and low flavor, but because the product is made by mixing ingredients through physical means, the quality of the finished product will vary from batch to batch due to the different origins of the raw materials. There are large differences between them, and standardized production cannot be realized

[0004] CN201810657886 discloses a preparation method of Zanthoxylum bungeanum salt. The preparation process is mainly to prepare the Zanthoxylum bungeanum extract with ethanol, then add an appropriate amount of salt, β-cyclodextrin and maltodextrin to the extract, and finally recrystallize under certain conditions Obtain salt and pepper; although this invention solves the problems of low solubility and non-standardized production of existing pepper and salt by alcohol extracting the active ingredients of pepper, it does not take into account that the alcohol extract cannot fully extract the aroma of pepper, so the aroma of the final product does not meet the standard

[0005] To sum up, the current production of salt and pepper products is a simple mixture of different forms of pepper products and salt, and no embedded system has been formed. Pollution, numbness and not long lasting

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