Galangal essence as well as preparation method and application thereof

A technology of essence and spice, which is applied in the field of galangal essence and its preparation, can solve the problems that galangal does not have the pungent taste of ginger and the flavor of flower fragrance, the flavor is very different, and the feasibility is not high, so as to enrich the product flavor, The effect of less flavor loss and high fidelity

Pending Publication Date: 2021-11-02
GUANGZHOU HUABAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main sources of galangal on the market are mostly dried galangal slices or ground galangal powder sold in Southeast Asian grocery stores. However, the taste of cooked galangal is very different from that of fresh galangal, and it is difficult to replace fresh galangal with cooked galangal. Uses of Galangal
Moreover, the feasibility of replacing galangal with other ginger species is not high. The flavor characteristics of galangal are essentially different from those of ginger and sand ginger. Galangal does not have the spicy taste and floral flavor of ginger. Strong spicy smell, fresh galangal has a strong cool feeling similar to eucalyptus leaves, which is a flavor that ginger and sand ginger do not have at all
In addition, fresh galangal is very easy to oxidize, resulting in the loss of flavor. Fresh galangal will have a huge change in its flavor after being cut and exposed to the air for 30 minutes, which brings certain challenges to its storage.

Method used

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  • Galangal essence as well as preparation method and application thereof
  • Galangal essence as well as preparation method and application thereof
  • Galangal essence as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A galangal essence, consisting of the following components:

[0038] Camphor, carvone, β-caryophyllene, borneol, menthol, leaf alcohol, isobornyl acetate, eucalyptol, linalool, sand ginger essential oil (kaempferol, purchased from Zhongjing Food Co., Ltd. ), ginger oil (purchased from Henan Tomorrow Food Co., Ltd.), litsea cubeba oil (purchased from Yongzhou Shanxiang Spice Co., Ltd.), cold ground lemon oil (purchased from Anhui Jinrong Spice Co., Ltd.), celery seed oil (purchased from From Zhongjing Food Co., Ltd.), Ge Peng oil (purchased from Shanghai Meixin Chemical Technology Co., Ltd.), sweet orange oil (purchased from De Mengqi (Shanghai) Fragrance Trading Co., Ltd.), soybean salad oil (non-genetically modified soybean salad Oil).

[0039] The preparation method of the ginger essence in the present embodiment is:

[0040] Mix camphor, borneol and soybean salad oil, heat and stir at 40-60°C until completely dissolved (the heating temperature should not be too hig...

Embodiment 2

[0043] A galangal essence, consisting of the following components:

[0044]Camphor, carvone, β-caryophyllene, borneol, menthol, leaf alcohol, isobornyl acetate, eucalyptol, linalool, sand ginger essential oil (kaempferol, purchased from Zhongjing Food Co., Ltd. ), ginger oil (purchased from Henan Tomorrow Food Co., Ltd.), litsea cubeba oil (purchased from Yongzhou Shanxiang Spice Co., Ltd.), cold ground lemon oil (purchased from Anhui Jinrong Spice Co., Ltd.), celery seed oil (purchased from From Zhongjing Food Co., Ltd.), Ge Peng oil (purchased from Shanghai Meixin Chemical Technology Co., Ltd.), sweet orange oil (purchased from De Mengqi (Shanghai) Fragrance Trading Co., Ltd.), soybean salad oil (non-genetically modified soybean salad Oil).

[0045] The preparation method of the ginger essence in the present embodiment is:

[0046] Mix camphor, borneol and soybean salad oil, heat and stir at 40-60°C until completely dissolved (the heating temperature should not be too high...

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PUM

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Abstract

The invention discloses galangal essence as well as a preparation method and application thereof. The essence composition contains food spices, a flavor enhancer and plant spice oil. The seasoning powder can be applied to seasoning powder or directly used in food, and is convenient to use. Moreover, the food can be really endowed with fresh galangal flavor only under the addition amount of 0.2%-2%, the unique special pungent cool feeling and faint scent of galangal are created, the flavor of the product is enriched, the quality of the product is improved, the use amount is small, the heat resistance is high, the flavor loss in the heating process is less, the flavor is durable and stable, and the fidelity is high; and the method has extremely high application value and economic value.

Description

technical field [0001] The invention belongs to the field of food additives, spices and essences, and in particular relates to a galangal essence and its preparation method and application. Background technique [0002] Galangal, also known as galangal, reed ginger and red cardamom, is a common spice in Southeast Asian cuisine. It is native to India and Southeast Asia. Galangal has the same effect of medicine and food, and has the functions of warming the stomach and dispelling cold, eliminating food and relieving pain. In addition to medicinal use, it is also widely used as seasoning (such as salt-baked chicken powder, etc.), spices, medicinal wine and insect repellent, etc. Moreover, galangal powder is one of the raw materials of conventional seasoning five-spice powder. It is also commonly used in Chaoshan area to remove fishy smell, stewed duck, stewed goose, or as a condiment to make Chaoshan snacks olive grits and beef kway teow. One of the indispensable ingredients ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L13/40
CPCA23L27/00A23L13/428A23V2002/00A23V2200/15
Inventor 廖宋薇艾斌夏治宇
Owner GUANGZHOU HUABAO FOOD CO LTD
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