Spice seasoning and production process thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses a spice seasoning and a production process thereof. Under the synergistic effect of the freeze-dried bunge pricklyash leaf powder, the ginger essence microcapsules, the bone-derived seasoning powder and various natural spice powder, the spice seasoning disclosed by the invention can fully realize the seasoning effects of removing fishy smell and enhancing aroma in the process of cooking meat products; the problems that the yellow ginger powder and the galangal powder are strong in irritation and poor in taste, low-boiling-point flavor substances are easy to lose and the like are solved, and the eating experience of meat foods is greatly optimized.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and more specifically, to a spice and seasoning and a production process thereof. Background Art

[0002] Spices are commonly used seasonings in food. They are mainly made from the roots, stems, leaves, buds and seeds of plants through fermentation, pressing, distillation, extraction and adsorption. Spices usually have a certain degree of stimulation and can be divided into various types according to their flavor characteristics, such as strong aroma, spicy aroma and light aroma. Spices can not only give food typical flavors such as fragrance, spiciness, numbness, spiciness, bitterness and sweetness, but also have functional properties such as antioxidant activity, antibacterial activity, anti-inflammatory activity and anti-cancer activity. For example, natural spices such as cloves, rosemary, cinnamon and star anise have good antioxidant properties in the process of meat processing; capsaicin, piperine, evodiamine, propylene isothiocyanate, gingerol and other chemical components with anti-obesity functions have been found in pepper, pepper, evodiamine, mustard and turmeric; onion, pepper, mint and other natural spice extracts have a fresh-keeping effect on chilled pork; ginger, garlic, star anise, pepper, pepper, cinnamon, prickly ash, mint, cloves, amomum, cumin, tangerine peel and cumin, these thirteen natural spices, have good antibacterial effects. In daily life, the addition of spices meets people's needs for food color, flavor and taste, enriches food culture, which makes spice products have a good market prospect.

[0003] In the related art, there is a composite spice powder made of the following components: 20-40 parts of fennel, 10-30 parts of red pepper, 5-15 parts of star anise, 5-15 parts of cinnamon, 5-15 parts of galangal, 5-15 parts of turmeric, 5-15 parts of grass fruit, 1-5 parts of cloves, and 1-5 parts of other spices, wherein the other spices include at least one of garlic, chili, onion, cinnamon, pepper, onion, grass fruit, orange peel, angelica, mint, and nutmeg.

[0004] With respect to the above-mentioned related technologies, the inventors believe that although the compound spice powders in the related technologies can play a certain seasoning role, the powders of turmeric and galangal contain high-boiling-point irritating ingredients such as gingerone, gingerol, and gingerol, which have adverse effects on the taste. In addition, some low-boiling-point flavor substances in turmeric and galangal have poor thermal stability and are easy to dissipate. These two factors make the compound spice powders in the related technologies unsuitable for long-term cooking of meat products. Summary of the invention

[0005] In the related art, some high-boiling-point irritating components in the powder of turmeric and galangal have adverse effects on the taste, and some low-boiling-point flavor substances are easily lost during the cooking process. These two factors make the composite spice powder unsuitable for long-term cooking of meat products. In order to improve this defect, the present application provides a spice seasoning and a production process thereof.

[0006] In the first aspect, the present application provides a spice seasoning, which adopts the following technical solution: A spice seasoning comprises the following components in parts by weight: 3-5 parts of cinnamon powder, 6-8 parts of mint powder, 5-10 parts of peppermint powder, 2-3 parts of freeze-dried peppermint leaf powder, 3-5 parts of tangerine peel powder, 10-12 parts of star anise powder, 3-5 parts of licorice powder, 30-40 parts of clove powder, 20-25 parts of cumin powder, 4-6 parts of ginger essence microcapsules, and 6-10 parts of bone-derived seasoning powder; the ginger essence microcapsules comprise a capsule core and a capsule wall, the capsule core comprises ginger essence, which is an extract of turmeric and galangal, the capsule wall comprises maltodextrin, and the bone-derived seasoning powder comprises animal bone enzymolysate.

[0007] By adopting the above technical scheme, the present application uses mint powder and licorice powder as supplements in the formula of spice seasonings. The sweetness of licorice powder and the fragrance of mint powder alleviate the spicy taste of ginger and galangal to a certain extent. At the same time, the present application also changes the application form of ginger and galangal, uses ginger essence microcapsules, and adds freeze-dried pepper leaf powder and bone-derived seasoning powder. In the ginger essence microcapsules, the capsule wall can protect the ginger essence in the capsule core, reduce the loss of low-boiling point flavor substances in turmeric and galangal under high-temperature cooking conditions, and effectively avoid the high-boiling point irritating ingredients in turmeric and galangal to cause irritation to the consumer. Bone-derived seasoning powder contains many ingredients such as protein, collagen polypeptide, amino acids, nucleotides, polysaccharides, minerals, etc., which can provide a richer meat flavor when cooking meat products. The discomfort caused by natural spice powders such as ginger and galangal can be weakened by strengthening the meat flavor. Freeze-dried pepper leaf powder is a powder obtained by freeze-drying and crushing pepper leaves. It has a different flavor composition from pepper powder made from pepper fruit. The synergistic effect of freeze-dried pepper leaf powder and pepper powder can make the product have a layered pepper flavor, which helps to increase appetite and cover up the fishy smell, and also helps to relieve the discomfort caused by turmeric and galangal. The freeze-drying process can minimize the loss of pepper leaf flavor substances, so freeze-dried pepper leaf powder can also give spices and condiments a unique fragrance, and together with mint powder and licorice powder, it relieves the pungent taste of ginger and galangal. Under the synergistic effect of freeze-dried pepper leaf powder, ginger essence microcapsules, bone-derived seasoning powder and various natural spice powders, the spice seasoning of the present application can fully realize the seasoning effect of removing fishy smell and enhancing fragrance during the long-term cooking of meat food, and overcome the problems of strong irritation, poor taste, and easy loss of low-boiling point flavor substances originally existing in turmeric powder and galangal powder, greatly optimizing the eating experience of meat food.

[0008] Preferably, the ginger microcapsules are prepared according to the following method: (1) Take fresh, unsprouted mature turmeric and galangal, wash and peel them, dry them, crush them and sieve them to obtain ginger powder; add the ginger powder to water to obtain a ginger powder suspension, which is set aside; wash the branches and leaves of Zanthoxylum bungeanum, dry them and set aside; (2) heating the ginger powder suspension, cooling it and filtering it by suction, and fixing the volume of the obtained filtrate to obtain a ginger essence stock solution; boiling the branches and leaves of Zanthoxylum bungeanum to obtain Zanthoxylum bungeanum water; (3) dissolving the wall material in ginger essence stock solution, adding pepper water, stirring and homogenizing, and then spray drying to obtain ginger essence microcapsules.

[0009] By adopting the above technical scheme, the present application prepares ginger essence stock solution with turmeric and galangal as raw materials, and prepares pepper water with Zanthoxylum branches and leaves as raw materials. Then, ginger essence microcapsules are obtained by mixing ginger essence stock solution, pepper water and wall materials and spray drying. In addition to the flavor substances of ginger and galangal, ginger essence microcapsules also contain water-soluble flavor substances dissolved from Zanthoxylum branches and leaves, which can make the product have a layered pepper flavor, help increase appetite and cover up fishy smell, and also help alleviate the discomfort caused by turmeric and galangal.

[0010] Preferably, the wall material consists of material A and material B, wherein material A is maltodextrin, and material B is at least one of gum arabic, soy protein, and β-cyclodextrin.

[0011] By adopting the above technical solution, the present application optimizes the components of the wall material, which helps to fully achieve the coating of the ginger essence.

[0012] Preferably, in the method for preparing the ginger microcapsules, the weight ratio of ginger powder to wall material is 1:(4-6).

[0013] By adopting the above technical solution, the present application optimizes the weight ratio of ginger powder to wall material, which helps to fully achieve the coating of ginger essence.

[0014] Preferably, in the method for preparing the ginger essence microcapsules, the inlet temperature of the spray drying is 150-170°C.

[0015] By adopting the above technical solution, the present application optimizes the inlet temperature of spray drying, which helps to fully achieve the coating of ginger essence.

[0016] Preferably, the bone-derived seasoning powder is prepared according to the following method: (1) crushing fresh animal bones to obtain bone chips, mixing the bone chips with water and grinding them to obtain bone mud, and sterilizing the bone mud and freezing it for standby use; (2) adding bone mud to a buffer solution, then adding a proteolytic enzyme, removing bone residue and suspended matter after enzymatic hydrolysis to obtain an enzymatic solution, mixing the enzymatic solution with a carbohydrate substrate, and performing a Maillard reaction under heating conditions to obtain a reaction solution; (3) The reaction solution is mixed with a carrier and then freeze-dried to obtain a bone-derived seasoning powder.

[0017] By adopting the above technical solution, the present application first makes the animal bones into bone mud, then enzymolyzes the bone mud, and uses the obtained enzymolyzed liquid to mix with sugars to undergo Maillard reaction, thereby obtaining a reaction liquid with unique flavor and color. The reaction liquid is mixed with a carrier and freeze-dried to obtain a bone-derived seasoning powder. The product of the Maillard reaction can make the bone-derived seasoning powder provide a richer meat flavor when cooking meat products, thereby effectively weakening the discomfort caused by natural spice powders such as ginger and galangal.

[0018] Preferably, the animal bones are sheep bones or chicken bones.

[0019] By adopting the above technical scheme, the present application optimizes the specific type of animal bones, and the bone-derived seasoning powder prepared from chicken bones and sheep bones can provide sufficient meat flavor.

[0020] Preferably, the carrier comprises porous corn starch.

[0021] By adopting the above technical solution, the present application defines the specific type of the carrier. The porous corn starch can fully absorb the reaction solution, which helps to improve the seasoning effect of the bone-derived seasoning powder.

[0022] Preferably, the porous corn starch is prepared according to the following method: (1) mixing corn starch with a buffer to obtain a starch solution; adding saccharifying enzyme and α-amylase to the buffer to obtain an enzyme solution; (2) The enzyme solution and the starch solution are mixed, and after heat preservation and stirring, the mixture is filtered, and the obtained filter residue is repeatedly washed and filtered, and then the final filter residue is dried, crushed and sieved to obtain porous corn starch.

[0023] By adopting the above technical solution, the present application performs enzymatic hydrolysis on corn starch to a certain extent, and finally obtains porous corn starch.

[0024] In a second aspect, the present application provides a production process for spices and seasonings, which adopts the following technical solution.

[0025] A production process for spices and seasonings comprises the following steps: (1) washing cloves, fennel, mint, cinnamon, star anise, liquorice, Chinese prickly ash, and dried tangerine peel, and then crushing them to obtain clove powder, fennel powder, mint powder, cinnamon powder, star anise powder, liquorice powder, Chinese prickly ash powder, and dried tangerine peel powder for later use; washing and freeze-drying Chinese prickly ash leaves, and crushing them to obtain Chinese prickly ash leaf freeze-dried powder for later use; (2) Clove powder, cumin powder, mint powder, cinnamon powder, star anise powder, licorice powder, peppermint powder, tangerine peel powder, freeze-dried peppermint leaf powder, ginger microcapsules, and bone-derived seasoning powder are mixed to obtain a spice seasoning.

[0026] By adopting the above technical scheme, the present application crushed the natural spices to obtain the corresponding spice powder, and prepared freeze-dried pepper leaf powder by freeze-drying and crushing, and then mixed the powders with ginger essence microcapsules and bone-derived seasoning powder to obtain spice condiments.

[0027] In summary, this application has the following beneficial effects: 1. Under the synergistic effect of freeze-dried pepper leaf powder, ginger essence microcapsules, bone-derived seasoning powder and various natural spice powders, the spice seasoning of the present application can fully realize the seasoning effect of removing fishy smell and enhancing fragrance in the process of cooking meat food, and overcome the problems of strong irritation, poor taste, and easy loss of low-boiling point flavor substances originally existing in turmeric powder and galangal powder, thereby greatly optimizing the eating experience of meat food.

[0028] 2. In addition to the flavor substances of ginger and galangal, the ginger essence microcapsules of the present application also contain water-soluble flavor substances dissolved from the branches and leaves of Zanthoxylum bungeanum, which can make the product have a layered Zanthoxylum bungeanum flavor, help increase appetite and cover up fishy smell, and also help alleviate the discomfort caused by the irritating components in turmeric and galangal.

[0029] 3. In the process of preparing the bone-derived seasoning powder of the present application, the Maillard reaction occurs. The product of the Maillard reaction can enable the bone-derived seasoning powder to provide a richer meat flavor when cooking meat products, thereby effectively weakening the discomfort caused by natural spice powders such as ginger and galangal. DETAILED DESCRIPTION

[0030] The present application is further described in detail below in conjunction with embodiments, preparation examples and comparative examples. The raw materials involved in the present application can all be obtained commercially.

[0031] Preparation Example of Ginger Extract Microcapsules The following is an explanation using Preparation Example 1.

[0032] Preparation Example 1 In this preparation example, the wall material consists of material A and material B, material A is maltodextrin, material B is gum arabic, and the weight ratio of maltodextrin to gum arabic is 6:1.

[0033] In this preparation example, ginger microcapsules were prepared according to the following method: (1) Take fresh, unsprouted mature turmeric and galangal, wash and peel them, cut them into 2 mm thick slices and dry them, grind them and pass them through a 200-mesh sieve to obtain ginger powder; add the ginger powder to water at a solid-liquid (weight) ratio of 1:20 to obtain a ginger powder suspension, and set aside; wash the branches and leaves of Zanthoxylum bungeanum, dry them and set aside; (2) heating the ginger powder suspension, cooling it and filtering it by suction, and fixing the obtained filtrate to obtain a ginger essence stock solution; mixing the branches and leaves of Zanthoxylum bungeanum in a weight ratio of 5:1, adding water 20 times the weight of the branches and leaves of Zanthoxylum bungeanum, covering it and boiling it for 2 hours to obtain Zanthoxylum bungeanum water; (3) dissolving the wall material in ginger essence stock solution, adding pepper water with a volume half that of the ginger essence stock solution, stirring and homogenizing, and then spray drying to obtain ginger essence microcapsules.

[0034] In the above method, the weight ratio of ginger powder to wall material is 1:3, and the inlet temperature of spray drying is 140°C.

[0035] Preparation Example 2 The difference between this preparation example and preparation example 1 is that material B is soy protein, and the weight ratio of maltodextrin to soy protein is 2:1.

[0036] Preparation Example 3 The difference between this preparation example and preparation example 1 is that material B is gum arabic and β-cyclodextrin, and the weight ratio of maltodextrin, gum arabic and β-cyclodextrin is 6:1:1.

[0037] Preparation Example 4 The difference between this preparation example and preparation example 3 is that the weight ratio of ginger powder to wall material is 1:4.

[0038] Preparation Example 5 The difference between this preparation example and preparation example 3 is that the weight ratio of ginger powder to wall material is 1:5.

[0039] Preparation Example 6 The difference between this preparation example and preparation example 3 is that the weight ratio of ginger powder to wall material is 1:6.

[0040] Preparation Example 7 This Preparation Example is different from Preparation Example 5 in that the inlet temperature of the spray drying is 150°C.

[0041] Preparation Example 8 This Preparation Example is different from Preparation Example 5 in that the inlet temperature of the spray drying is 160°C.

[0042] Preparation Example 9 This Preparation Example is different from Preparation Example 5 in that the inlet temperature of the spray drying is 170°C.

[0043] Preparation Example of Bone-Derived Seasoning Powder The following is an explanation using Preparation Example 10 as an example.

[0044] Preparation Example 10 In this preparation example, the bone-derived seasoning powder is prepared according to the following method: (1) crushing fresh animal bones to obtain bone chips, mixing the bone chips and water in a weight ratio of 1:10 and grinding them to obtain 100-mesh fine slurry-like bone mud, sterilizing the bone mud and freezing it for later use; in this step, the animal bones are whole chicken bones; (2) adding bone mud to a buffer solution, and then adding a proteolytic enzyme, wherein the proteolytic enzyme is a combination of flavor protease / compound protease, the addition amount of the two enzymes is 45LAPU / 0.1AU, the enzymatic hydrolysis temperature is 55°C, the enzymatic hydrolysis pH is 7.2, the enzymatic hydrolysis time is 4.5h, and after enzymatic hydrolysis, the bone residue and suspended matter are removed to obtain an enzymatic hydrolyzate; 800g of the enzymatic hydrolyzate is mixed with 50g of glucose, 12g of xylose, 10g of cysteine ​​hydrochloride, 6g of alanine, 6g of glycine, and 120g of fat, and a Maillard reaction is carried out at 105°C and pH=7.0 to obtain a reaction solution after 2h; (3) The reaction solution and the carrier are mixed and freeze-dried at -40°C to obtain bone-derived seasoning powder; in this step, the carrier is corn starch, and the weight of the carrier is 5 times the solid content of the reaction solution.

[0045] Preparation Example 11 The difference between this preparation example and preparation example 10 is that the animal bones are whole sheep bones.

[0046] Preparation Example 12 The difference between this preparation example and preparation example 11 is that the carrier is porous corn starch, and the porous corn starch is prepared according to the following method: (1) Corn starch was mixed with a buffer solution with a pH value of 5.0 to obtain a starch solution; saccharifying enzyme (enzyme activity 1×10 5 U / mL) and α-amylase (enzyme activity 2×10 3 U / mL) was added into the buffer at a weight ratio of 5:1 to obtain an enzyme solution; (2) The enzyme solution is calculated according to the enzyme dosage of 1% of the total weight of starch, the enzyme solution and the starch solution are mixed, and the mixture is stirred at 45° C. for 12 h and then filtered. The filter residue is washed and filtered three times, and then the final filter residue is dried at 50° C., and then crushed and passed through a 100-mesh sieve to obtain porous corn starch.

[0047] The preparation example of freeze-dried Zanthoxylum bungeanum leaf powder is described below using Preparation Example 13 as an example.

[0048] Preparation Example 13 In this preparation example, freeze-dried Zanthoxylum bungeanum leaf powder was prepared according to the following method: The Zanthoxylum bungeanum leaves were washed and dried, and then freeze-dried at -40°C. The Zanthoxylum bungeanum leaves were then crushed, ground and passed through a 100-mesh sieve to obtain freeze-dried Zanthoxylum bungeanum leaf powder. Example

[0049] Examples 1-5 The following description is given by taking Example 1 as an example.

[0050] Example 1 The present embodiment provides a spice seasoning, comprising the following components: 3g cinnamon powder, 6g mint powder, 5g pepper powder, 2g freeze-dried pepper leaf powder, 3g tangerine peel powder, 10g star anise powder, 3g licorice powder, 30g clove powder, 20g cumin powder, 4g ginger microcapsule, and 6g bone-derived seasoning powder. The freeze-dried pepper leaf powder is prepared according to the method of Preparation Example 13, the ginger microcapsule is prepared according to the method of Preparation Example 1, and the bone-derived seasoning powder is prepared according to the method of Preparation Example 10.

[0051] This embodiment provides a production process for spices and seasonings, comprising the following steps: (1) washing and drying cloves, fennel, mint, cinnamon, star anise, liquorice, Chinese prickly ash, and tangerine peel, respectively, and freeze-drying and pulverizing them at -50°C to obtain clove powder, fennel powder, mint powder, cinnamon powder, star anise powder, liquorice powder, Chinese prickly ash powder, and tangerine peel powder, which are set aside; preparing Chinese prickly ash leaf freeze-dried powder according to the method of Preparation Example 13, which is set aside; (2) Clove powder, cumin powder, mint powder, cinnamon powder, star anise powder, licorice powder, peppermint powder, tangerine peel powder, freeze-dried peppermint leaf powder, ginger microcapsules, and bone-derived seasoning powder are mixed to obtain a spice seasoning.

[0052] As shown in Table 1, the differences between Examples 1-5 are mainly in the different raw material ratios of spices and seasonings.

[0053] Table 1 Raw material ratio of spices and condiments Example 5-13 As shown in Table 2, the difference between Examples 5-13 is that the preparation examples of ginger microcapsules are different.

[0054] Table 2 Preparation example of ginger microcapsules sample Preparation Example Example 5 Preparation Example 1 Example 6 Preparation Example 2 Example 7 Preparation Example 3 Example 8 Preparation Example 4 Example 9 Preparation Example 5 Example 10 Preparation Example 6 Embodiment 11 Preparation Example 7 Example 12 Preparation Example 8 Embodiment 13 Preparation Example 9 Embodiment 14 The difference between this embodiment and embodiment 12 is that the bone-derived seasoning powder is prepared according to the method of preparation example 11.

[0055] Embodiment 15 The difference between this embodiment and embodiment 12 is that the bone-derived seasoning powder is prepared according to the method of preparation example 12.

[0056] Comparative Example Comparative Example 1 This comparative example provides a composite spice powder, which is made from the following components: 40 parts of fennel, 30g of red pepper, 15g of star anise, 5g of cinnamon, 5g of galangal, 5g of dried ginger, 5g of tsaoko, 1 part of cloves, and 1 part of other spices including garlic.

[0057] The composite spice powder in this comparative example was prepared as follows: (1) Weighing the spice raw materials according to the formula and putting them into a mixing tank for mixing and compounding; (2) Add the material to the pre-cooling bin and cool it to -5°C; (3) adding the pre-cooled raw materials into the crusher bin and crushing them at -50°C, and collecting and temporarily storing the materials after crushing; (4) collecting the volatile oil mixed gas generated during the pulverization process and condensing it at -100°C to obtain volatile oil; (5) The material is heated and then mixed with volatile oil to obtain a composite spice powder.

[0058] Comparative Example 2 The difference between this comparative example and Example 1 is that the components of the spice seasoning do not include freeze-dried Zanthoxylum bungeanum leaf powder.

[0059] Comparative Example 3 The difference between this comparative example and Example 1 is that the components of the spice seasoning do not include mint powder.

[0060] Comparative Example 4 The difference between this comparative example and Example 1 is that the components of the spice seasoning do not include liquorice powder.

[0061] Comparative Example 5 The difference between this comparative example and Example 1 is that the ginger essence microcapsules in the spice and seasoning component are replaced with 3g of turmeric powder and 3g of galangal powder.

[0062] Comparative Example 6 The difference between this comparative example and Example 1 is that the components of the spice seasoning do not include bone-derived seasoning powder.

[0063] Performance testing methods The cooking method includes the following steps: (1) Take 1 kg of mutton shank, remove the fascia and soak in cold water for 6 hours, drain the water and blanch it in a pot, skim off the foam after the water boils, then take it out and let it cool; (2) Place 2L of water, 25g of salt, and 25g of spices in a pot, bring to a boil over high heat, cover and simmer over low heat for 4 hours, then remove from the pot, place on a plate, and wait for tasting.

[0064] Sensory evaluation method: The nine-point scale method was used to perform sensory evaluation on the mutton cooked with the spices and condiments of each embodiment and comparative example, and the results are shown in Table 2. The scoring items are the acceptability obtained by comprehensively considering the spice flavor and the mutton taste. 1 point represents that the ginger flavor is too strong, the flavors of other spices other than the ginger flavor are not obvious, the mutton tastes poor, and the fishy smell is basically not removed; 5 points represent that the ginger flavor is still relatively obvious, but the flavors of other spices other than the ginger flavor can also be clearly tasted, the mutton tastes average, and there is still a certain fishy smell; 9 points represent that the ginger flavor is appropriate, the flavors of other spices other than the ginger flavor are easy to taste, the mutton tastes excellent, and there is no fishy smell. Ten judges are set in each group, and the average of the scores of the 10 people is taken as the final score of the group, and the results are shown in Table 3.

[0065] Table 3 Final scores of sensory evaluation Combining Examples 1-5 and Comparative Example 1 and Table 3, it can be seen that the scores measured in Examples 1-5 are all higher than those in Comparative Example 1, indicating that under the synergistic effect of freeze-dried Zanthoxylum bungeanum leaf powder, ginger essence microcapsules, bone-derived seasoning powder, and various natural spice powders, the spice seasoning of the present application can fully realize the seasoning effect of removing fishy smell and enhancing fragrance in the process of cooking meat food, and overcomes the problems of strong irritation, poor taste, poor thermal stability and easy loss of flavor substances originally existing in turmeric powder and galangal powder, thereby greatly optimizing the eating experience of meat food.

[0066] It can be seen from Example 1 and Comparative Example 2 and Table 3 that when the components of the spice seasoning do not include freeze-dried Zanthoxylum bungeanum leaf powder, the sensory score decreases to a certain extent due to the lack of the fragrance of the Zanthoxylum bungeanum leaf powder and the inability to exert the synergistic effect of the Zanthoxylum bungeanum leaf powder.

[0067] It can be seen from Example 1 and Comparative Examples 3-4 and Table 3 that when the components of the spice seasoning do not include mint powder or licorice powder, the spiciness of ginger and galangal is difficult to fully alleviate due to the lack of the sweetness of licorice powder and the fragrance of mint powder, so the sensory score decreases to a certain extent.

[0068] Combining Example 1 and Comparative Example 5 with Table 3, it can be seen that when ginger microcapsules are replaced with turmeric powder and galangal powder, the sensory score further decreases, indicating that ginger microcapsules can better alleviate the pungent taste of ginger and galangal.

[0069] It can be seen from Example 1 and Comparative Example 6 and Table 3 that when the components of the spice seasoning do not include bone-derived seasoning powder, the sensory score decreases to a certain extent. This is because the bone-derived seasoning powder can provide a richer meat flavor when cooking meat products. The strengthening of the meat flavor can weaken the discomfort caused by natural spice powders such as ginger and galangal.

[0070] Combining Examples 5-7 and Table 3, it can be seen that when maltodextrin, gum arabic, and β-cyclodextrin are used together as wall materials, the sensory score is higher. This is because the combination of these three can achieve more complete coating, effectively prevent turmeric and galangal from directly irritating the consumer, and alleviate the loss of low-boiling point flavor substances in turmeric and galangal.

[0071] Combining Example 7, Examples 8-10 and Table 3, it can be seen that the sensory scores measured in Examples 8-10 are higher. This is because when the weight ratio of ginger powder to wall material is 1:(4-6), the wall material can be more fully coated, which can effectively prevent turmeric and galangal from directly irritating the consumer, and alleviate the loss of low-boiling point flavor substances in turmeric and galangal.

[0072] Combining Example 9, Examples 11-13 and Table 3, it can be seen that the sensory scores measured in Examples 11-13 are higher. This is because in the method for preparing ginger microcapsules, the inlet temperature of the spray drying is 150-170°C, which is more conducive to the wall material coating the core material, thereby effectively avoiding the irritating components in turmeric and galangal directly irritating the consumer, and alleviating the loss of low-boiling point flavor substances in turmeric and galangal.

[0073] It can be seen from Example 12, Example 14 and Table 3 that adding bone-derived seasoning powder made from sheep bones during the cooking process of mutton is more helpful in improving the eating experience.

[0074] It can be seen from Example 14 and Example 15 and Table 3 that when porous corn starch is selected as the carrier, the final sensory score is higher. This is because the porous corn starch can fully absorb the reaction solution, thereby helping to improve the seasoning effect of the bone-derived seasoning powder.

[0075] The above embodiments are merely explanations of the present application and are not limitations of the present application. After reading this specification, those skilled in the art may make modifications to the embodiments of the present application without any creative contribution as needed. However, as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A spice seasoning, characterized in that: The invention comprises the following components in parts by weight: 3-5 parts of cinnamon powder, 6-8 parts of mint powder, 5-10 parts of pepper powder, 2-3 parts of freeze-dried pepper leaf powder, 3-5 parts of tangerine peel powder, 10-12 parts of star anise powder, 3-5 parts of licorice powder, 30-40 parts of clove powder, 20-25 parts of cumin powder, 4-6 parts of ginger essence microcapsules, and 6-10 parts of bone-derived seasoning powder; the ginger essence microcapsules comprise a capsule core and a capsule wall, the capsule core comprises ginger essence, which is an extract of turmeric and galangal, the capsule wall comprises maltodextrin, and the bone-derived seasoning powder comprises animal bone enzymatic hydrolysate.

2. The spice seasoning according to claim 1, characterized in that: The ginger microcapsules are prepared according to the following method: (1) Take fresh, unsprouted, mature turmeric and galangal, wash and peel them, dry them, crush them and sieve them to obtain ginger powder; add the ginger powder to water to obtain a ginger powder suspension, and set aside; wash and dry the branches and leaves of Zanthoxylum bungeanum, and set aside; (2) heating the ginger powder suspension, cooling it and filtering it, fixing the volume of the obtained filtrate to obtain ginger essence stock solution; boiling the branches and leaves of Zanthoxylum bungeanum to obtain Zanthoxylum bungeanum water; (3) The wall material is dissolved in ginger essence solution, and pepper water is added. After stirring and homogenizing, the mixture is spray-dried to obtain ginger essence microcapsules.

3. The spice seasoning according to claim 2, characterized in that: The wall material consists of material A and material B, wherein the material A is maltodextrin, and the material B is at least one of gum arabic, soy protein, and beta-cyclodextrin.

4. The spice seasoning according to claim 2, characterized in that: In the method for preparing the ginger microcapsules, the weight ratio of ginger powder to wall material is 1:(4-6).

5. The spice seasoning according to claim 2, characterized in that: In the method for preparing the ginger essence microcapsules, the inlet temperature of the spray drying is 150-170°C.

6. The spice seasoning according to claim 1, characterized in that: The bone-derived seasoning powder is prepared according to the following method: (1) crushing fresh animal bones to obtain bone chips, mixing the bone chips with water and grinding them to obtain bone mud, sterilizing the bone mud and freezing it for later use; (2) adding bone mud to a buffer solution, then adding a proteolytic enzyme, removing bone residue and suspended matter after enzymatic hydrolysis to obtain an enzymatic hydrolyzate, mixing the enzymatic hydrolyzate with a carbohydrate substrate, and performing a Maillard reaction under heating conditions to obtain a reaction solution; (3) The reaction solution is mixed with a carrier and then freeze-dried to obtain a bone-derived seasoning powder.

7. The spice seasoning according to claim 6, characterized in that: The animal bones are sheep bones or chicken bones.

8. The spice seasoning according to claim 7, characterized in that: The carrier includes porous corn starch.

9. The spice seasoning according to claim 8, characterized in that: The porous corn starch is prepared according to the following method: (1) mixing corn starch with a buffer solution to obtain a starch solution; adding saccharifying enzyme and α-amylase to the buffer solution to obtain an enzyme solution; (2) The enzyme solution and the starch solution are mixed, and after being stirred and kept warm, the mixture is filtered, and the obtained filter residue is repeatedly washed and filtered. The obtained filter residue is then dried, crushed and sieved to obtain porous corn starch.

10. The production process of spices and seasonings according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) Wash cloves, fennel, mint, cinnamon, star anise, licorice, Chinese prickly ash, and dried tangerine peel, and then grind them separately to obtain clove powder, fennel powder, mint powder, cinnamon powder, star anise powder, licorice powder, Chinese prickly ash powder, and dried tangerine peel powder, and set them aside; wash and freeze-dry Chinese prickly ash leaves, and grind them to obtain Chinese prickly ash leaf freeze-dried powder, and set them aside; (2) Clove powder, cumin powder, mint powder, cinnamon powder, star anise powder, licorice powder, peppermint powder, tangerine peel powder, freeze-dried peppermint leaf powder, ginger microcapsule, and bone-derived seasoning powder are mixed to obtain a spice seasoning.

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