A spice condiment and its production process

Abstract

This application relates to the field of food processing technology, and specifically discloses a spice condiment and its production process. Under the synergistic effect of freeze-dried prickly ash leaf powder, ginger essence microcapsules, bone-derived flavor powder, and various natural spice powders, the spice condiment of this application can fully achieve the flavoring effect of removing fishy smell and enhancing fragrance during the cooking process of meat foods, and overcomes the problems originally existing in yellow ginger powder and galangal powder, such as strong irritation, poor taste, and easy loss of low-boiling flavor substances, greatly optimizing the eating experience of meat foods.

Description

Technical Field

[0001] This application relates to the technical field of food processing. More specifically, it relates to a spice condiment and its production process. Background Art

[0002] Spices are commonly used seasonings in food, mainly made from the roots, stems, leaves, flower buds, and seeds of plants through processes such as fermentation, pressing, distillation, extraction, and adsorption. Spices usually have a certain pungency and can be classified into various types according to their taste characteristics, such as strong fragrance type, spicy type, light fragrance type, etc. Spices can not only endow food with typical flavors such as fragrance, spiciness, numbness, hotness, bitterness, and sweetness, but also have functional characteristics 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 during meat processing; various chemical components with anti-obesity functions such as capsaicin, piperine, evodiamine, allyl isothiocyanate, and gingerol have been found in chili peppers, peppers, evodia rutaecarpa, mustard, and turmeric; extracts of natural spices such as onions, chili peppers, and mint have a fresh-keeping effect on chilled pork; the extraction liquids of thirteen natural spices, namely ginger, garlic, star anise, pepper, chili pepper, cinnamon, Chinese prickly ash, mint, cloves, amomum villosum, fennel, tangerine peel, and cumin, have good antibacterial effects. In daily life, the addition of spices meets people's needs for food color, flavor, and taste, enriching the food culture, which makes spice products have good market prospects.

[0003] There is a compound spice powder in the related art, which is made of the following components: 20 - 40 parts of fennel, 10 - 30 parts of red Chinese prickly ash, 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 tsaoko fruit, 1 - 5 parts of cloves, and 1 - 5 parts of other spices. The other spices include at least one of garlic, chili pepper, scallion, cinnamon, pepper, onion, tsaoko fruit, tangerine peel, angelica dahurica, mint, and nutmeg.

[0004] Regarding the above related art, the inventor believes that although the compound spice powder in the related art can play a certain flavoring role, the powders of turmeric and galangal contain high-boiling pungent components such as zingerone, gingerol, and ginger alcohol, which have an adverse effect on the taste. Moreover, some low-boiling flavor substances in turmeric and galangal also have poor thermal stability and are prone to loss. These two factors make the compound spice powder in the related art not suitable for long-term cooking of meat products. Summary of the Invention

[0005] In the related art, some high-boiling-point pungent components in the powders of zingiber officinale and galangal have an adverse effect on the taste, while some low-boiling-point flavor substances are easily lost during cooking. These two factors make the composite spice powder unsuitable for long-term cooking of meat products. To improve this defect, the present application provides a spice condiment and its production process.

[0006] In the first aspect, the present application provides a spice condiment, adopting the following technical solution:

[0007] A spice condiment, comprising the following components in parts by weight: 3-5 parts of cinnamon powder, 6-8 parts of mint powder, 5-10 parts of Chinese prickly ash powder, 2-3 parts of freeze-dried Chinese prickly ash 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 fennel powder, 4-6 parts of ginger essence microcapsules, and 6-10 parts of bone-derived flavor powder; the ginger essence microcapsules comprise a core and a wall, the components of the core comprise ginger essence, the ginger essence is an extract of zingiber officinale and galangal, the components of the wall comprise maltodextrin, and the components of the bone-derived flavor powder comprise animal bone enzymolysate.

[0008] By adopting the above technical solution, in the formula of the spice condiment, this application uses mint powder and licorice powder as supplements. The sweetness of the licorice powder and the fragrance of the mint powder alleviate the pungency of ginger and galangal to a certain extent. At the same time, this application also changes the application form of ginger and galangal, uses ginger essence microcapsules, and adds freeze-dried perilla leaf powder and bone-derived flavor powder. In the ginger essence microcapsules, the capsule wall can protect the ginger essence in the capsule core, reduce the loss of low-boiling flavor substances in turmeric and galangal under high-temperature cooking conditions, and effectively avoid the irritation of high-boiling irritating components in turmeric and galangal to consumers. The bone-derived flavor powder contains many components such as protein, collagen polypeptide, amino acid, nucleotide, polysaccharide, and mineral, and can provide a more intense meaty aroma when cooking meat products. By strengthening the meaty aroma, the discomfort brought by natural spice powders such as ginger and galangal can be weakened. The freeze-dried perilla leaf powder is a powder obtained by freeze-drying and pulverizing perilla leaves. It has different flavor substance compositions from the perilla powder made from perilla fruits. The synergistic effect of the freeze-dried perilla leaf powder and the perilla powder can make the product have a rich and layered perilla flavor, which helps to increase appetite and cover up the fishy smell, and also helps to relieve the discomfort brought by turmeric and galangal. The freeze-drying process can minimize the loss of perilla leaf flavor substances. Therefore, the freeze-dried perilla leaf powder can also endow the spice condiment with a unique fragrance, which, together with the mint powder and the licorice powder, alleviates the pungency of ginger and galangal. Under the synergistic effect of the freeze-dried perilla leaf powder, the ginger essence microcapsules, the bone-derived flavor powder, and various natural spice powders, the spice condiment of this application can fully achieve the flavoring effect of removing fishy smell and increasing fragrance during the long-time cooking of meat products, and overcome the problems originally existing in turmeric powder and galangal powder, such as strong irritation, poor taste, and easy loss of low-boiling flavor substances, greatly optimizing the eating experience of meat products.

[0009] Preferably, the ginger essence microcapsules are prepared according to the following method:

[0010] (1) Take fresh, non-germinated mature turmeric and galangal, wash, peel, dry, pulverize, 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 perilla branches and leaves, and set aside;

[0011] (2) Heat-treat the ginger powder suspension, then cool and filter it by suction, and make up the volume of the obtained filtrate to obtain the ginger essence stock solution; boil the perilla branches and leaves to obtain perilla water;

[0012] (3) Dissolve the wall material in the ginger essence stock solution, add the perilla water, stir and homogenize, and then spray-dry to obtain the ginger essence microcapsules.

[0013] By adopting the above technical solution, the present application prepares a ginger essence stock solution from zingiber officinale roscoe and galangal, and prepares a Chinese prickly ash water from the branches and leaves of Chinese prickly ash. Then, by mixing the ginger essence stock solution, the Chinese prickly ash water and the wall material and performing spray drying, ginger essence microcapsules are obtained. In addition to containing the flavor substances of ginger and galangal, the ginger essence microcapsules also contain the water-soluble flavor substances dissolved from the branches and leaves of Chinese prickly ash, which can endow the product with a rich and layered Chinese prickly ash flavor, help increase appetite and cover up fishy and muttony smells, and also help relieve the discomfort caused by zingiber officinale roscoe and galangal.

[0014] Preferably, the wall material is composed of material A and material B. Material A is maltodextrin, and material B is at least one of arabic gum, soy protein, and β-cyclodextrin.

[0015] By adopting the above technical solution, the present application optimizes the components of the wall material, which helps to fully achieve the encapsulation of ginger essence.

[0016] Preferably, in the method for preparing the ginger essence microcapsules, the weight ratio of ginger powder to the wall material is 1:(4 - 6).

[0017] By adopting the above technical solution, the present application optimizes the weight ratio of ginger powder to the wall material, which helps to fully achieve the encapsulation of ginger essence.

[0018] Preferably, in the method for preparing the ginger essence microcapsules, the inlet temperature of spray drying is 150 - 170 °C.

[0019] By adopting the above technical solution, the present application optimizes the inlet temperature of spray drying, which helps to fully achieve the encapsulation of ginger essence.

[0020] Preferably, the bone-derived flavor powder is prepared according to the following method:

[0021] (1) Fresh animal bones are crushed to obtain bone chips. The bone chips and water are mixed and ground to obtain bone paste, and the bone paste is sterilized and then frozen for later use;

[0022] (2) The bone paste is added to a buffer solution, and then a protein hydrolase is added. After enzymatic hydrolysis, bone residues and suspended matters are removed to obtain an enzymatic hydrolysate. The enzymatic hydrolysate is mixed with a saccharide substrate and subjected to a Maillard reaction under heating conditions to obtain a reaction solution;

[0023] (3) The reaction solution is mixed with a carrier and then freeze-dried to obtain the bone-derived flavor powder.

[0024] By adopting the above technical solution, the present application first makes animal bones into bone mud, then enzymatically hydrolyzes the bone mud, and uses the obtained enzymatic hydrolysate to react with sugars through the Maillard reaction to obtain a reaction solution with a unique flavor and color. By mixing the reaction solution with a carrier and freeze-drying, a bone-derived flavor powder is obtained. The products of the Maillard reaction can make the bone-derived flavor powder provide a more intense meaty aroma when cooking meat products, thereby effectively weakening the discomfort brought by natural spice powders such as ginger and galangal.

[0025] Preferably, the animal bones are sheep bones or chicken bones.

[0026] By adopting the above technical solution, the present application preferably selects the specific type of animal bones. The bone-derived flavor powders prepared from chicken bones and sheep bones can both provide sufficient meaty aroma.

[0027] Preferably, the carrier includes porous corn starch.

[0028] By adopting the above technical solution, the present application defines the specific type of the carrier. Porous corn starch can fully absorb the reaction solution, which helps to improve the flavoring effect of the bone-derived flavor powder.

[0029] Preferably, the porous corn starch is prepared according to the following method:

[0030] (1) Mix corn starch with a buffer solution to obtain a starch solution; add glucoamylase and α-amylase to the buffer solution to obtain an enzyme solution;

[0031] (2) Mix the enzyme solution and the starch solution, perform suction filtration after heat preservation and stirring, repeat washing and suction filtration on the obtained filter residue, and then dry, crush and screen the finally obtained filter residue to obtain porous corn starch.

[0032] By adopting the above technical solution, the present application enzymatically hydrolyzes corn starch to a certain extent and finally obtains porous corn starch.

[0033] In the second aspect, the present application provides a production process for spice seasonings, adopting the following technical solution.

[0034] A production process for spice seasonings includes the following steps:

[0035] (1) Wash cloves, fennel, mint, cinnamon, star anise, licorice, Chinese prickly ash, and dried tangerine peel, dry them in the air, and then crush them respectively to obtain clove powder, fennel powder, mint powder, cinnamon powder, star anise powder, licorice powder, Chinese prickly ash powder, and dried tangerine peel powder for standby; wash Chinese prickly ash leaves, freeze-dry them, and crush them to obtain freeze-dried Chinese prickly ash leaf powder for standby;

[0036] (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.

[0037] 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.

[0038] In summary, this application has the following beneficial effects:

[0039] 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.

[0040] 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 the fishy smell, and also help alleviate the discomfort caused by the irritating components in turmeric and galangal.

[0041] 3. The Maillard reaction occurs in the process of preparing the bone-derived seasoning powder in the present application. 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

[0042] 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.

[0043] Preparation Example of Ginger Extract Microcapsules

[0044] The following is an explanation using Preparation Example 1.

[0045] Preparation Example 1

[0046] 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.

[0047] In this preparation example, ginger microcapsules were prepared according to the following method:

[0048] (1) Take fresh, non-germinated and mature turmeric and galangal, wash, peel, cut into 2-mm thick slices, dry, pulverize, and sieve through a 200-mesh sieve to obtain turmeric powder. Add the turmeric powder to water at a solid-liquid (weight) ratio of 1:20 to obtain a turmeric powder suspension, and set aside. Wash the pricklyash branches and leaves, dry, and set aside.

[0049] (2) Heat the turmeric powder suspension, then cool and filter by suction. Make up the volume of the obtained filtrate to obtain the original turmeric essence solution. Mix the pricklyash branches and leaves at a weight ratio of 5:1, add water 20 times the weight of the pricklyash branches and leaves, cover and boil for 2 h to obtain pricklyash water.

[0050] (3) Dissolve the wall material in the original turmeric essence solution, add pricklyash water with a volume half that of the original turmeric essence solution, stir and homogenize, and then perform spray drying to obtain turmeric microcapsules.

[0051] In the above method, the weight ratio of the turmeric powder to the wall material is 1:3, and the inlet temperature of the spray drying is 140 °C.

[0052] Preparation Example 2

[0053] 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.

[0054] Preparation Example 3

[0055] The difference between this preparation example and Preparation Example 1 is that Material B is arabic gum and β-cyclodextrin, and the weight ratio of maltodextrin, arabic gum, and β-cyclodextrin is 6:1:1.

[0056] Preparation Example 4

[0057] The difference between this preparation example and Preparation Example 3 is that the weight ratio of the turmeric powder to the wall material is 1:4.

[0058] Preparation Example 5

[0059] The difference between this preparation example and Preparation Example 3 is that the weight ratio of the turmeric powder to the wall material is 1:5.

[0060] Preparation Example 6

[0061] The difference between this preparation example and Preparation Example 3 is that the weight ratio of the turmeric powder to the wall material is 1:6.

[0062] Preparation Example 7

[0063] The difference between this preparation example and Preparation Example 5 is that the inlet temperature of the spray drying is 150 °C.

[0064] Preparation Example 8

[0065] This preparation example is different from Preparation Example 5 in that the inlet temperature of spray drying is 160 °C.

[0066] Preparation Example 9

[0067] This preparation example is different from Preparation Example 5 in that the inlet temperature of spray drying is 170 °C.

[0068] Preparation Examples of Bone-Derived Seasoning Powder

[0069] The following takes Preparation Example 10 as an example for illustration.

[0070] Preparation Example 10

[0071] In this preparation example, the bone-derived seasoning powder is prepared according to the following method:

[0072] (1) The fresh animal bones are broken to obtain bone chips. The bone chips and water are mixed at a weight ratio of 1:10 and then ground to obtain a 100-mesh fine slurry of bone mud. The bone mud is sterilized and then frozen for standby; in this step, the animal bones are whole chicken bones;

[0073] (2) The bone mud is added to a buffer solution, and then a proteolytic enzyme is added. The proteolytic enzyme uses a combination of flavor protease and compound protease, and the addition amount of the two enzymes is 45 LAPU / 0.1 AU. The enzymatic hydrolysis temperature is 55 °C, the enzymatic hydrolysis pH is 7.2, and the enzymatic hydrolysis time is 4.5 h. After enzymatic hydrolysis, the bone residues and suspended matters are removed to obtain an enzymatic hydrolysate; 800 g of the enzymatic hydrolysate is mixed with 50 g of glucose, 12 g of xylose, 10 g of cysteine hydrochloride, 6 g of alanine, 6 g of glycine, and 120 g of fat, and then a Maillard reaction is carried out under the conditions of 105 °C and pH value = 7.0. After 2 h, a reaction solution is obtained;

[0074] (3) The reaction solution is mixed with a carrier and then freeze-dried at -40 °C to obtain the 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.

[0075] Preparation Example 11

[0076] This preparation example is different from Preparation Example 10 in that the animal bones are whole sheep bones.

[0077] Preparation Example 12

[0078] This preparation example is different from Preparation Example 11 in that the carrier is porous corn starch, and the porous corn starch is prepared according to the following method:

[0079] (1) Corn starch is mixed with a buffer solution with a pH value of 5.0 to obtain a starch solution; glucoamylase (enzyme activity 1×10 5 U / mL) and α-amylase (enzyme activity 2×10 3The enzyme solution was obtained by adding the enzyme (U / mL) to the buffer solution at a weight ratio of 5:1.

[0080] (2) The enzyme solution was calculated and taken according to 1% of the total weight of starch. The enzyme solution and the starch solution were mixed, stirred at 45 °C for 12 h, then filtered by suction. The obtained filter residue was washed and filtered by suction 3 times repeatedly, and then dried at 50 °C. Finally, the obtained filter residue was crushed and passed through a 100-mesh sieve to obtain porous corn starch.

[0081] Preparation example of freeze-dried Zanthoxylum bungeanum leaf powder The following takes Preparation example 13 as an example for illustration.

[0082] Preparation example 13

[0083] In this preparation example, the freeze-dried Zanthoxylum bungeanum leaf powder was prepared according to the following method:

[0084] After washing and air-drying the Zanthoxylum bungeanum leaves, they were freeze-dried at -40 °C, then crushed, ground and passed through a 100-mesh sieve to obtain the freeze-dried Zanthoxylum bungeanum leaf powder.

[0085] Examples

[0086] Examples 1-5

[0087] The following takes Example 1 as an example for illustration.

[0088] Example 1

[0089] This example provides a spice condiment, which includes the following components: 3 g of cinnamon powder, 6 g of mint powder, 5 g of Chinese prickly ash powder, 2 g of freeze-dried Zanthoxylum bungeanum leaf powder, 3 g of dried tangerine peel powder, 10 g of star anise powder, 3 g of licorice powder, 30 g of clove powder, 20 g of fennel powder, 4 g of ginger essence capsules, and 6 g of bone-derived flavor powder. Among them, the freeze-dried Zanthoxylum bungeanum leaf powder was prepared according to the method of Preparation example 13, the ginger essence capsules were prepared according to the method of Preparation example 1, and the bone-derived flavor powder was prepared according to the method of Preparation example 10.

[0090] This example provides a production process of a spice condiment, which includes the following steps:

[0091] (1) After washing and air-drying cloves, fennel, mint, cinnamon, star anise, licorice, Chinese prickly ash, and dried tangerine peel, they were respectively freeze-dried and crushed at -50 °C to obtain clove powder, fennel powder, mint powder, cinnamon powder, star anise powder, licorice powder, Chinese prickly ash powder, and dried tangerine peel powder for standby; the freeze-dried Zanthoxylum bungeanum leaf powder was prepared according to the method of Preparation example 13 for standby;

[0092] (2) The clove powder, fennel powder, mint powder, cinnamon powder, star anise powder, licorice powder, Chinese prickly ash powder, dried tangerine peel powder, freeze-dried Zanthoxylum bungeanum leaf powder, ginger essence capsules, and bone-derived flavor powder were mixed to obtain the spice condiment.

[0093] As shown in Table 1, the differences among Examples 1-5 mainly lie in the different raw material ratios of the spice condiments.

[0094] Table 1 Raw Material Ratios of Spice Condiments

[0095]

[0096]

[0097] Examples 5-13

[0098] As shown in Table 2, the differences among Examples 5-13 lie in the different preparation examples of the ginger essence microcapsules.

[0099] Table 2 Preparation Examples of Ginger Essence Microcapsules

[0100] 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 Example 11 Preparation Example 7 Example 12 Preparation Example 8 Example 13 Preparation Example 9

[0101] Example 14

[0102] The difference between this example and Example 12 is that the bone-derived flavor powder is prepared according to the method of Preparation Example 11.

[0103] Example 15

[0104] The difference between this example and Example 12 is that the bone-derived flavor powder is prepared according to the method of Preparation Example 12.

[0105] Comparative Example

[0106] Comparative Example 1

[0107] This comparative example provides a composite spice powder, which is made of the following components: 40 parts of fennel, 30 g of red prickly ash, 15 g of star anise, 5 g of cinnamon, 5 g of galangal, 5 g of dried ginger, 5 g of tsaoko, 1 part of clove, and 1 part of other spice garlic.

[0108] The composite spice powder in this comparative example is prepared according to the following method:

[0109] (1) Weigh the spice raw materials according to the formula and put them into the mixing tank for mixing and compounding;

[0110] (2) Add the materials to the pre-cooling bin and cool them down to -5°C;

[0111] (3) Add the pre-cooled raw materials to the pulverizer bin and pulverize them at -50°C. After pulverization, collect and temporarily store the materials;

[0112] (4) Collect the volatile oil mixed gas generated during the pulverization process and condense it at -100°C to obtain the volatile oil;

[0113] (5) Heat up the materials and mix them with the volatile oil to obtain the composite spice powder.

[0114] Comparative Example 2

[0115] The difference between this comparative example and Example 1 is that the components of the spice condiment do not include freeze-dried prickly ash leaf powder.

[0116] Comparative Example 3

[0117] The difference between this comparative example and Example 1 is that the components of the spice condiment do not include mint powder.

[0118] Comparative Example 4

[0119] The difference between this comparative example and Example 1 is that the components of the spice condiment do not include licorice powder.

[0120] Comparative Example 5

[0121] The difference between this comparative example and Example 1 is that the ginger microcapsules in the components of the spice condiment are replaced with 3 g of turmeric powder and 3 g of galangal powder.

[0122] Comparative Example 6

[0123] The difference between this comparative example and Example 1 is that the components of the spice condiment do not include bone-derived flavor powder.

[0124] Performance detection test method

[0125] The cooking method includes the following steps:

[0126] (1) Take 1 kg of lamb shank, soak it in cold water for 6 h after removing the fascia, drain the water, put it into the pot to blanch, skim off the floating foam after the water boils, and then take it out and let it cool;

[0127] (2) Put 2 L of clear water, 25 g of salt, and 25 g of spice condiment into the pot, bring to a boil over high heat, cover and simmer over low heat for 4 h, then take it out of the pot and place it on a plate, and then wait for tasting.

[0128] Sensory evaluation method:

[0129] The nine-point scale method is used to conduct a sensory evaluation of the mutton cooked with the spice condiments of each example and comparative example. The results are shown in Table 2. The scoring item is the acceptability obtained by comprehensively considering the spice flavor and the mutton taste. 1 point represents that the ginger flavor is too strong, the other spice flavors except the ginger flavor are not obvious, the mutton taste is poor, and the fishy smell is basically not removed; 5 points represent that the ginger flavor is still relatively obvious, but other spice flavors except the ginger flavor can also be clearly tasted, the mutton taste is average, and there is still a certain fishy smell; 9 points represent that the ginger flavor is appropriate in concentration, other spice flavors except the ginger flavor are easily tasted, the mutton taste is excellent, and there is no fishy smell. Each group has 10 judges, and the average value of the scores of 10 people is taken as the final score of the group. The results are shown in Table 3.

[0130] Table 3 Final sensory evaluation scores

[0131]

[0132]

[0133] Combined with 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 flavor powder and various natural spice powders, the spice condiment of the present application can fully achieve the flavoring effect of removing fishy smell and enhancing fragrance during the cooking of meat products, and overcomes the problems originally existing in turmeric powder and galangal powder, such as strong irritation, poor taste, and poor thermal stability of flavor substances and easy loss, greatly optimizing the eating experience of meat products.

[0134] Combined with Example 1 and Comparative Example 2 and Table 3, it can be seen that when the components of the spice condiment do not include freeze-dried Zanthoxylum bungeanum leaf powder, due to the lack of the fresh fragrance of Zanthoxylum bungeanum leaf powder and the inability to exert the synergistic effect of pepper powder and freeze-dried Zanthoxylum bungeanum leaf powder, the sensory score has decreased to a certain extent.

[0135] Combined with Example 1 and Comparative Examples 3-4 and Table 3, it can be seen that when the components of the spice condiment do not include mint powder or licorice powder, due to the lack of the sweet taste of licorice powder and the fresh fragrance of mint powder, it is difficult to fully relieve the pungency of ginger and galangal, so the sensory score has decreased to a certain extent.

[0136] Combined with Example 1 and Comparative Example 5 and Table 3, it can be seen that when the ginger essence microcapsules are replaced with turmeric powder and galangal powder, the sensory score has further decreased, indicating that the ginger essence microcapsules can better relieve the pungency of ginger and galangal.

[0137] Combined with Example 1 and Comparative Example 6 and Table 3, it can be seen that when the components of the spice condiment do not include bone-derived flavor powder, the sensory score has decreased to a certain extent. This is because the bone-derived flavor powder can provide a more intense meat fragrance when cooking meat products, and the discomfort brought by natural spice powders such as ginger and galangal can be weakened through the enhancement of the meat fragrance.

[0138] Combined with Examples 5-7 and Table 3, it can be seen that when maltodextrin, arabic gum and β-cyclodextrin are used as wall materials together, the sensory score is relatively high. This is because the combination of the three can achieve coating more fully, effectively avoid direct irritation to consumers caused by turmeric and galangal, and alleviate the loss of low-boiling flavor substances in turmeric and galangal.

[0139] Combined with Example 7, Examples 8-10 and Table 3, it can be seen that the sensory scores measured in Examples 8-10 are relatively high. This is because when the weight ratio of ginger powder to wall material is 1:(4-6), the wall material can be coated more fully, which can effectively prevent the direct irritation of Zingiber officinale Rosc. and Alpinia officinarum Hance to consumers, and alleviate the loss of low-boiling flavor substances in Zingiber officinale Rosc. and Alpinia officinarum Hance.

[0140] Combined with Example 9, Examples 11-13 and Table 3, it can be seen that the sensory scores measured in Examples 11-13 are relatively high. This is because in the method for preparing ginger essence microcapsules, an inlet temperature of 150-170 °C for spray drying is more conducive to the coating of the wall material on the core material, thus effectively preventing the direct irritation of the irritating components in Zingiber officinale Rosc. and Alpinia officinarum Hance to consumers, and alleviating the loss of low-boiling flavor substances in Zingiber officinale Rosc. and Alpinia officinarum Hance.

[0141] Combined with Example 12, Example 14 and Table 3, it can be seen that adding bone-derived flavor powder made from sheep bones during the cooking process of mutton is more helpful for improving the eating experience.

[0142] Combined with Example 14, Example 15 and Table 3, it can be seen that when porous corn starch is selected as the carrier, the final sensory score is relatively high. This is because porous corn starch can fully absorb the reaction solution, thus helping to improve the flavoring effect of the bone-derived flavor powder.

[0143] The above embodiments are merely explanations of the present application and do not limit the present application. Those skilled in the art can make modifications to the embodiments of the present application without creative contributions after reading this specification, but 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 condiment, characterized in that, It comprises the following components in parts by weight: 3-5 parts of cinnamon powder, 6-8 parts of mint powder, 5-10 parts of Chinese prickly ash powder, 2-3 parts of freeze-dried Chinese prickly ash leaf powder, 3-5 parts of dried 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 fennel powder, 4-6 parts of ginger essence microcapsules, and 6-10 parts of bone-derived flavor powder; the ginger essence microcapsules comprise a core and a capsule wall, the components of the core comprise ginger essence, the ginger essence is an extract of yellow ginger and galangal, the components of the capsule wall comprise maltodextrin, and the components of the bone-derived flavor powder comprise animal bone hydrolysate; the ginger essence microcapsules are prepared according to the following method: (1) Take fresh and non-germinated mature yellow ginger and galangal, wash, peel and dry them, crush and sieve them to obtain ginger powder; add the ginger powder into water to obtain a ginger powder suspension, and set aside; wash and dry the Chinese prickly ash branches and leaves, and set aside; (2) Heat-treat the ginger powder suspension, then cool and filter it by suction, make up the volume of the obtained filtrate to obtain a ginger essence stock solution; boil the Chinese prickly ash branches and leaves to obtain Chinese prickly ash water; (3) Dissolve the wall material in the ginger essence stock solution, add Chinese prickly ash water, stir and homogenize, and then spray-dry to obtain ginger essence microcapsules; The bone-derived flavor powder is prepared according to the following method: (1) Crush fresh animal bones to obtain bone chips, mix the bone chips and water and grind them to obtain bone paste, sterilize the bone paste and freeze it for later use; (2) Add the bone paste into a buffer solution, then add a proteolytic enzyme, remove bone residues and suspended matters after enzymatic hydrolysis to obtain an enzymatic hydrolysate, mix the enzymatic hydrolysate with a saccharide substrate, and carry out Maillard reaction under heating conditions to obtain a reaction solution; (3) Mix the reaction solution with a carrier and then carry out freeze-drying to obtain bone-derived flavor powder.

2. The spice condiment according to claim 1, characterized in that, The wall material consists of material A and material B, the material A is maltodextrin, and the material B is at least one of arabic gum, soy protein, and β-cyclodextrin.

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

4. The spice seasoning according to claim 1, wherein In the method for preparing the ginger essence microcapsules, the inlet temperature of spray drying is 150-170 °C.

5. The spice condiment according to claim 1, characterized in that, The animal bones are sheep bones or chicken bones.

6. The spice condiment according to claim 5, characterized in that, The carrier includes porous corn starch.

7. The spice condiment according to claim 6, characterized in that, The porous corn starch is prepared according to the following method: (1) Mix corn starch with a buffer solution to obtain a starch solution; add glucoamylase and α-amylase into a buffer solution to obtain an enzyme solution; (2) Mix the enzyme solution and the starch solution, keep warm and stir, then filter by suction, repeatedly wash and filter the obtained filter residue, and then dry, crush and screen the finally obtained filter residue to obtain porous corn starch.

8. The production process of the spice condiment according to any one of claims 1-7, characterized in that, It includes the following steps: (1) Wash, dry, and crush cloves, fennel, mint, cinnamon, star anise, licorice, Chinese prickly ash, and dried tangerine peel respectively 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 aside; wash and freeze-dry Chinese prickly ash leaves, crush them to obtain freeze-dried Chinese prickly ash leaf powder, and set aside; (2) Mix clove powder, fennel powder, mint powder, cinnamon powder, star anise powder, licorice powder, Chinese prickly ash powder, tangerine peel powder, freeze-dried Chinese prickly ash leaf powder, ginger essence capsules, and bone-derived flavoring powder to obtain a spice condiment.

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