Emulsifying method of spice oleoresin

A spice oil and oleoresin technology, which is applied in chemical instruments and methods, mixing methods, inactive ingredients of oil/fat/wax, etc., can solve the problems of powder product caking, difficulty in weighing and adding raw materials, etc. , to achieve the effect of uniform and thorough seasoning, uniform food sensory and aroma distribution, and quick taste.

Inactive Publication Date: 2021-08-20
四川省雅士科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, oleoresin is viscous and semi-fluid oil, which is not easy to weigh and weigh; it is almost insoluble in aqueous solution, and it is not easy to disperse in solid products, and the moisture content of raw materials is increased after adding, which is easy to make powder products agglomerate

Method used

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  • Emulsifying method of spice oleoresin
  • Emulsifying method of spice oleoresin
  • Emulsifying method of spice oleoresin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of emulsification method of spice oleoresin, taking star anise as example:

[0042] (1) Preparation of oleoresin: crush the star anise and pass through a 100-mesh sieve, add a 95% ethanol solution with a ratio of material to agent (g / mL) of 15:100 (star anise: ethanol solvent), and reflux for 3 hours. The extract was washed three times with ethanol, the combined extracts were concentrated, washed three times with petroleum ether, and the solvent was evaporated to obtain the oleoresin of yellow-brown paste.

[0043] (2) Preparation of oleoresin emulsion: Dilute the star anise oleoresin obtained in step (1) with a small amount of 95% edible ethanol, ultrasonically treat it for a certain period of time to fully dissolve it, and make 50% (w / v) oil Resin ethanol solution. Add 0.12% sodium pyrophosphate and 0.1% edible gelatin to dissolve in 100mL deionized water at 60~70℃, stir to fully dissolve, add 6% oleoresin ethanol solution and 1% salt after cooling to room tem...

Embodiment 2

[0045] A kind of emulsification method of spice oleoresin, taking star anise as example:

[0046] (1) Preparation of oleoresin: crush the star anise and pass through a 100-mesh sieve, add a 95% ethanol solution with a ratio of material to agent (g / mL) of 15:100 (star anise: ethanol solvent), and reflux for 3 hours. The extract was washed three times with ethanol, the combined extracts were concentrated, washed three times with petroleum ether, and the solvent was evaporated to obtain the oleoresin of yellow-brown paste.

[0047] (2) Preparation of oleoresin emulsion: Dilute the star anise oleoresin obtained in step (1) with a small amount of 95% edible ethanol, ultrasonically treat it for a certain period of time to fully dissolve it, and make 50% (w / v) oil Resin ethanol solution. Add 0.12% sodium pyrophosphate and 0.15% edible gelatin to dissolve in 100mL deionized water at 60~70℃, stir to dissolve them fully, add 6% oleoresin ethanol solution and 1% salt after cooling to ro...

Embodiment 3

[0049] A kind of emulsification method of spice oleoresin, taking star anise as example:

[0050] (1) Preparation of oleoresin: crush the star anise and pass through a 100-mesh sieve, add a 95% ethanol solution with a ratio of material to agent (g / mL) of 15:100 (star anise: ethanol solvent), and reflux for 3 hours. The extract was washed three times with ethanol, the combined extracts were concentrated, washed three times with petroleum ether, and the solvent was evaporated to obtain the oleoresin of yellow-brown paste.

[0051] (2) Preparation of oleoresin emulsion: Dilute the star anise oleoresin obtained in step (1) with a small amount of 95% edible ethanol, ultrasonically treat it for a certain period of time to fully dissolve it, and make 50% (w / v) oil Resin ethanol solution. Add 0.12% sodium pyrophosphate and 0.2% edible gelatin to dissolve in 100mL 60~70℃ deionized water, stir to dissolve them fully, add 6% oleoresin ethanol solution and 1% salt after cooling to room t...

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Abstract

The invention discloses a method for emulsifying spice oleoresin, which comprises the following steps of: crushing spices, preparing oleoresin by adopting a Soxhlet extraction method, diluting the obtained oleoresin by using a small amount of edible ethanol, ultrasonically dissolving to preparing 50% (v/v) oleoresin ethanol solution; Mixing sodium pyrophosphate, an emulsifier, edible gelatin and deionized water, fully dissolving, cooling to room temperature, adding an oleoresin ethanol solution and table salt, stirring for 2 minutes, and finally emulsifying to form a uniformly dispersive emulsion. The spice oleoresin prepared by the process disclosed by the invention is used as a raw material, an emulsifier and a stabilizer in a specific proportion are added, and emulsifying and dispersing to prepare a uniform emulsion, so that a flavoring component is easy to disperse in an aqueous solution and can be better used for liquid seasoning, the flavoring component is ensured to be more uniform in food sense and aroma distribution in a food system, and the food is endowed with richer taste. The subsequent seasoning is more uniform and thorough, the seasoning is fast, and the pickling time is shortened.

Description

technical field [0001] The invention relates to the field of seasoning production and processing, and relates to a method for extracting oleoresin from spices for emulsification. The prepared product can be widely used in the fields of food, medicine, cosmetics and the like. Background technique [0002] Spices are natural plant products such as plant fruits, seeds, flowers, roots, stems, leaves, skins or whole plants that can be used directly to impart fragrance, adjust fragrance and seasoning. Spices are widely used in modern food processing and catering cooking to strengthen the aroma of food, coordinate and highlight the flavor of food, play the role of seasoning and aroma, improve food flavor, give food color, and have good antiseptic, antibacterial and anti-oxidative properties role. Spices are available in powder form, essential oil or oleoresin products, which are mainly used to add fragrance to food, making food present typical flavors such as spicy, fragrant, spic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L29/00A23L29/10A61K8/92A61K47/44A61Q19/00B01F3/08
CPCA23L27/11A23L29/10A23L29/015A23L29/045A23L29/035A61K47/44A61K8/922A61Q19/00A23V2002/00A61K2800/10B01F23/413B01F23/4145B01F23/4105
Inventor 刘福权赵志峰
Owner 四川省雅士科技有限公司
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