Production process of edible flavors and fragrances
By using boiling equipment to heat mixing and filtration separation technology in the production process of edible flavors and flavors, the problem of spice fragrances in the existing technology is solved, and the full volatility and preservation of spice fragrances is achieved, high-quality edible flavors are formed, and resource waste is avoided.
Patent Information
- Application Number
- CN202311234755.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-09-21
- Publication Date
- 2025-03-21
AI Technical Summary
The existing edible flavor and fragrance production process cannot fully stimulate the fragrance in the fragrance, resulting in poor fragrance effect and waste of materials. At the same time, there is still fragrance in the waste generated after production, which is directly discarded and caused waste of resources.
A edible flavor and fragrance production process is adopted. By heating and mixing the boiling equipment at room temperature, the fragrance in the fragrance is fully evaporated into the oil, and filtered and separated after mixing, and the residue is dried into powdered spices to avoid wasting resources.
The fragrance in the spice is fully evaporated and preserved, forming high-quality edible flavors, and avoiding waste of resources through drying treatment, improving production efficiency and product quality.
Smart Images
Figure CN119655418A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of flavor and fragrance production, in particular to a production process of edible flavor and fragrance. Background Art
[0002] Edible flavor is the abbreviation of food flavor, which is a mixture that can give food flavor. Flavor is a mixture that contains two or more or even dozens of spices (sometimes also contains suitable solvents or carriers) and has a certain aroma. In order to have a certain aroma or fragrance, it must go through the perfume process. Perfuming is the process of blending several or even dozens of spices in a certain proportion into a blended spice with a certain aroma or fragrance and a certain purpose, and this blended spice is called flavor.
[0003] Most existing edible flavors and fragrances are mixed at room temperature during production, but this mixing method cannot fully stimulate the aroma of the fragrance, which not only affects the effect of the fragrance, but also causes waste of materials. In addition, existing flavors will generate a large amount of waste after production. The fragrance of the flavors is still present in these wastes, and directly discarding them is likely to cause a waste of resources. For this reason, we propose a production process for edible flavors and fragrances. Summary of the invention
[0004] 1. Technical issues to be resolved
[0005] In view of the deficiencies in the prior art, the present invention provides a production process for edible flavors and fragrances, which has the advantages of being able to more fully volatilize the aroma in the raw materials into the oil, separating the material residue and the oil by filtering and separating after mixing, and packaging the material residue after drying to form powdered flavors, thereby avoiding waste of resources and the like, and solving the problem that the aroma in the spices cannot be fully stimulated, which not only affects the effect of the flavors but also causes waste of materials, and the existing flavors will generate a large amount of waste after production, and the aroma of the flavors is still present in these wastes, which are easily wasted resources if directly discarded.
[0006] (II) Technical solution
[0007] In order to achieve the above purpose of more fully volatilizing the aroma in the raw materials into the oil, the residue and the oil are separated by filtering after the mixing is completed, and the residue is dried and packaged to form powdered spices, thereby avoiding the waste of resources. The present invention provides the following technical solutions:
[0008] A production process for edible flavors and fragrances, comprising the following steps:
[0009] S1. Preparation
[0010] Select appropriate raw materials according to the ingredient list for producing edible flavors and fragrances, and place the raw materials required for production into separate containers; inspect the machinery required for production;
[0011] S2. Raw material processing
[0012] The prepared raw materials are selected, weighed and cleaned respectively; when selecting the raw materials, it is necessary to observe whether the raw materials are damaged, damp and adulterated; the selected raw materials are cleaned to remove dust and other impurities adsorbed on the surface, and then the solid raw materials are crushed and ground by a grinder, and the crushed raw materials are accurately weighed;
[0013] S3. Mixing of raw materials
[0014] Add an appropriate amount of edible oil to the cooking container, add the prepared raw materials in sequence after the oil temperature is appropriate, and constantly stir the raw materials in the cooking container while adding them to fully mix the various raw materials in the cooking container. After all the raw materials are added, turn off the heating function of the cooking container;
[0015] S4. Treatment of mixtures
[0016] The raw materials after mixing various spices are poured into a reaction container, an appropriate amount of auxiliary agent is added to the reaction container, the mixture in the reaction container is stirred by a stirring device, and the mixture is allowed to cool naturally after stirring. After cooling, the mixture is filtered through a filter; the filtered residue is dried;
[0017] S5. Packaging of flavors and fragrances
[0018] The processed flavors and spices are packaged and inspected, and the qualified liquid flavors are filled, packaged, sterilized, labeled and sealed to obtain the flavors; the qualified residue powder is packaged after processing to obtain the flavors;
[0019] S6. Cleaning of tools
[0020] After production is completed, clean up the raw material residues in the production machinery.
[0021] Preferably, in step S1, the raw materials include the following proportions: 100-150 parts of edible oil, 10-20 parts of dried chili, 3-5 parts of onion extract, 3-5 parts of ginger slices, 3-5 parts of star anise, 5-7 parts of cinnamon, 5-7 parts of shallots, 2-4 parts of nutmeg, 1-3 parts of grass fruit, 5-8 parts of pepper, 3-5 parts of angelica, 2-4 parts of bay leaves, 3-5 parts of fermented black beans and 2-3 parts of fennel.
[0022] Preferably, in step S1, after the raw materials are placed in a separate container, detailed data such as the corresponding raw material name and weight are affixed to the container. When preparing the raw materials, it is necessary to prepare 10%-20% more raw materials than the required raw materials. When inspecting the machine, the inspection contents include: whether it is clean and hygienic, whether it operates normally, and whether the machine is damaged.
[0023] Preferably, in step S2, when selecting raw materials, if any are damaged or damp, the raw materials need to be replaced and a corresponding number of intact raw materials need to be prepared. When cleaning the raw materials, dried chili peppers, star anise, cinnamon, nutmeg, grass fruit, pepper, angelica, bay leaves and cumin need to be soaked and washed with clean water, and the washed raw materials need to be picked up and dried.
[0024] Preferably, in step S2, when the raw material is crushed, it needs to be screened through a sieve after being put into a grinder for grinding, and the mesh number of the sieve is 150-200. The raw material that cannot be screened needs to be put into the grinder for further grinding. After each grinding, the grinder and the sieve need to be cleaned, and the screened raw material is weighed.
[0025] Preferably, in step S3, the heating function needs to be started in advance before the edible oil is put into the boiling container. When the temperature in the boiling container rises to 80 degrees, the edible oil is added, and the order of adding the raw materials is: ginger slices, star anise, cinnamon, nutmeg, cardamom, bay leaves, cumin, dried chili, pepper and onion extract.
[0026] Preferably, in step S3, the stirring speed in the boiling container is 40-50 r / min, and the temperature in the boiling container is controlled at 500-800 degrees Celsius.
[0027] Preferably, in step S4, the auxiliary agent comprises the following proportions: 0.5-0.8 parts of methylthiopropionaldehyde and 1-1.5 parts of maltol. After the mixture is mixed with the auxiliary agent, the mixture is allowed to stand for 12-18 hours until it cools naturally.
[0028] Preferably, in step S4, the mixture is poured into a solid-liquid separation container, and the solid and oil in the mixture are separated by the filter screen, the filtering times are 2-3 times, and the filtered residue is placed in a drying chamber for drying. The temperature in the drying chamber is 50-70 degrees Celsius, and the drying time is 6-12 hours. The dried residue is crushed again.
[0029] Preferably, in step S5, the flavor is tested 3-4 times, and the interval between each test is 60-90 minutes.
[0030] (III) Beneficial effects
[0031] Compared with the prior art, the present invention provides a production process for edible flavors and fragrances, which has the following features:
[0032] Beneficial effects:
[0033] The edible flavor and fragrance production process can make the aroma in the raw materials evaporate more fully into the oil by heating and mixing the raw materials with boiling equipment, so that the oil contains the aroma of various raw materials, and the aroma in the oil can be better preserved by adding a proper amount of auxiliary machine after mixing, and the residue and the oil are separated by filtering and separation after the mixing is completed, and the oil contains the taste of various raw materials to form edible essence, and the residue is dried and packaged to form powdered spices, thereby avoiding waste of resources. BRIEF DESCRIPTION OF THE DRAWINGS
[0034] Figure 1 It is a schematic diagram of the process flow of the present invention. DETAILED DESCRIPTION
[0035] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0036] The present invention provides the following technical solutions:
[0037] Embodiment 1:
[0038] Please refer to Figure 1 , a production process for edible flavors and fragrances, comprising the following steps:
[0039] S1. Preparation
[0040] Select appropriate raw materials according to the ingredient list for producing edible flavors and fragrances, and place the raw materials required for production into separate containers; inspect the machinery required for production;
[0041] The raw materials include the following proportions: 100 parts of cooking oil, 10 parts of dried chili pepper, 3 parts of onion extract, 3 parts of ginger slices, 3 parts of star anise, 5 parts of cinnamon, 5 parts of shallot, 2 parts of nutmeg, 1 part of grass fruit, 5 parts of pepper, 3 parts of angelica, 2 parts of bay leaves, 3 parts of fermented black beans and 2 parts of fennel;
[0042] After placing the raw materials into separate containers, label the containers with the corresponding raw material names and weights and other detailed data. When preparing the raw materials, it is necessary to prepare 10% more than the required raw materials. When inspecting the machinery, the inspection contents include: whether it is clean and hygienic, whether it is operating normally, and whether the machinery is damaged;
[0043] S2. Raw material processing
[0044] The prepared raw materials are selected, weighed and cleaned respectively; when selecting the raw materials, it is necessary to observe whether the raw materials are damaged, damp and adulterated; the selected raw materials are cleaned to remove dust and other impurities adsorbed on the surface, and then the solid raw materials are crushed and ground by a grinder, and the crushed raw materials are accurately weighed;
[0045] When selecting raw materials, if they are damaged or damp, they need to be replaced and a corresponding number of intact raw materials need to be prepared. When cleaning the raw materials, dried chili peppers, star anise, cinnamon, nutmeg, grass fruit, pepper, angelica, bay leaves and cumin need to be soaked and washed with clean water, and the washed raw materials need to be picked up and dried;
[0046] When the raw materials are crushed, they need to be screened through a sieve after being put into the grinder for grinding. The mesh number of the sieve is 150. The raw materials that cannot be screened need to be put into the grinder for further grinding. The grinder and the sieve need to be cleaned after each grinding, and the screened raw materials are weighed;
[0047] S3. Mixing of raw materials
[0048] Add an appropriate amount of edible oil to the cooking container, add the prepared raw materials in sequence after the oil temperature is appropriate, and constantly stir the raw materials in the cooking container while adding them to fully mix the various raw materials in the cooking container. After all the raw materials are added, turn off the heating function of the cooking container;
[0049] Before putting the cooking oil into the cooking container, the heating function needs to be started in advance. When the temperature in the cooking container rises to 80 degrees, add the cooking oil. The order of adding the raw materials is: ginger slices, star anise, cinnamon, nutmeg, grass fruit, bay leaves, cumin, dried chili peppers, peppercorns and onion extracts;
[0050] The stirring speed in the boiling container is 40r / min, and the temperature in the boiling container is controlled at 500 degrees Celsius;
[0051] S4. Treatment of mixtures
[0052] The raw materials after mixing various spices are poured into a reaction container, an appropriate amount of auxiliary agent is added to the reaction container, the mixture in the reaction container is stirred by a stirring device, and the mixture is allowed to cool naturally after stirring. After cooling, the mixture is filtered through a filter; the filtered residue is dried;
[0053] The auxiliary agent includes the following proportions: 0.5 part of methylthiopropionaldehyde and 1 part of maltol. After mixing the mixture with the auxiliary agent, the mixture is allowed to stand for 12 hours until it cools naturally.
[0054] The mixture is poured into a solid-liquid separation container, and the solid and oil in the mixture are separated by the filter screen. The filtering times are 2 times, and the filtered residue is placed in a drying chamber for drying. The temperature in the drying chamber is 50 degrees Celsius, and the drying time is 6 hours. The dried residue is crushed again;
[0055] S5. Packaging of flavors and fragrances
[0056] The processed flavors and spices are packaged and inspected, and the qualified liquid flavors are filled, packaged, sterilized, labeled and sealed to obtain the flavors; the qualified residue powder is packaged after processing to obtain the flavors;
[0057] The flavor was tested three times, with an interval of 60 minutes between each test;
[0058] S6. Cleaning of tools
[0059] After production is completed, clean up the raw material residues in the production machinery.
[0060] Embodiment 2:
[0061] Please refer to Figure 1 , a production process for edible flavors and fragrances, comprising the following steps:
[0062] S1. Preparation
[0063] Select appropriate raw materials according to the ingredient list for producing edible flavors and fragrances, and place the raw materials required for production into separate containers; inspect the machinery required for production;
[0064] The raw materials include the following proportions: 150 parts of edible oil, 20 parts of dried chili pepper, 5 parts of onion extract, 5 parts of ginger slices, 5 parts of star anise, 7 parts of cinnamon, 7 parts of shallot, 4 parts of nutmeg, 3 parts of grass fruit, 8 parts of pepper, 5 parts of angelica, 4 parts of bay leaf, 5 parts of fermented black beans and 3 parts of fennel;
[0065] After placing the raw materials into separate containers, label the containers with the corresponding raw material names and weights and other detailed data. When preparing the raw materials, it is necessary to prepare 20% more than the required raw materials. When inspecting the machinery, the inspection contents include: whether it is clean and hygienic, whether it is operating normally, and whether the machinery is damaged;
[0066] S2. Raw material processing
[0067] The prepared raw materials are selected, weighed and cleaned respectively; when selecting the raw materials, it is necessary to observe whether the raw materials are damaged, damp and adulterated; the selected raw materials are cleaned to remove dust and other impurities adsorbed on the surface, and then the solid raw materials are crushed and ground by a grinder, and the crushed raw materials are accurately weighed;
[0068] When selecting raw materials, if they are damaged or damp, they need to be replaced and a corresponding number of intact raw materials need to be prepared. When cleaning the raw materials, dried chili peppers, star anise, cinnamon, nutmeg, grass fruit, pepper, angelica, bay leaves and cumin need to be soaked and washed with clean water, and the washed raw materials need to be picked up and dried;
[0069] When the raw materials are crushed, they need to be screened through a sieve after being put into the grinder for grinding. The mesh number of the sieve is 200. The raw materials that cannot be screened need to be put into the grinder for further grinding. The grinder and the sieve need to be cleaned after each grinding, and the screened raw materials are weighed;
[0070] S3. Mixing of raw materials
[0071] Add an appropriate amount of edible oil to the cooking container, add the prepared raw materials in sequence after the oil temperature is appropriate, and constantly stir the raw materials in the cooking container while adding them to fully mix the various raw materials in the cooking container. After all the raw materials are added, turn off the heating function of the cooking container;
[0072] Before putting the cooking oil into the cooking container, the heating function needs to be started in advance. When the temperature in the cooking container rises to 80 degrees, add the cooking oil. The order of adding the raw materials is: ginger slices, star anise, cinnamon, nutmeg, grass fruit, bay leaves, cumin, dried chili peppers, peppercorns and onion extracts;
[0073] The stirring speed in the boiling container is 50r / min, and the temperature in the boiling container is controlled at 800 degrees Celsius;
[0074] S4. Treatment of mixtures
[0075] The raw materials after mixing various spices are poured into a reaction container, an appropriate amount of auxiliary agent is added to the reaction container, the mixture in the reaction container is stirred by a stirring device, and the mixture is allowed to cool naturally after stirring. After cooling, the mixture is filtered through a filter; the filtered residue is dried;
[0076] The auxiliary agent includes the following proportions: 0.8 parts of methylthiopropionaldehyde and 1.5 parts of maltol. After the mixture is mixed with the auxiliary agent, the mixture is allowed to stand for 18 hours until it cools naturally.
[0077] The mixture is poured into a solid-liquid separation container, and the solid and oil in the mixture are separated by the filter screen. The number of filtrations is 3 times, and the filtered residue is placed in a drying chamber for drying. The temperature in the drying chamber is 70 degrees Celsius, and the drying time is 12 hours. The dried residue is crushed again;
[0078] S5. Packaging of flavors and fragrances
[0079] The processed flavors and spices are packaged and inspected, and the qualified liquid flavors are filled, packaged, sterilized, labeled and sealed to obtain the flavors; the qualified residue powder is packaged after processing to obtain the flavors;
[0080] The flavor was tested 4 times, with an interval of 90 minutes between each test;
[0081] S6. Cleaning of tools
[0082] After production is completed, clean up the raw material residues in the production machinery.
[0083] The edible flavor and fragrance production process can make the aroma in the raw materials evaporate more fully into the oil by heating and mixing the raw materials with boiling equipment, so that the oil contains the aroma of various raw materials, and the aroma in the oil can be better preserved by adding a proper amount of auxiliary machine after mixing, and the residue and the oil are separated by filtering and separation after the mixing is completed, and the oil contains the taste of various raw materials to form edible essence, and the residue is dried and packaged to form powdered spices, thereby avoiding waste of resources.
[0084] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A production process for edible flavors and fragrances, characterized in that: The following steps are involved: S1. Preparation Select appropriate raw materials according to the ingredient list for producing edible flavors and fragrances, and place the raw materials required for production into separate containers; Inspect the machinery used in production; S2. Raw material processing The prepared raw materials are selected, weighed and cleaned respectively; when selecting the raw materials, it is necessary to observe whether the raw materials are damaged, damp and adulterated; the selected raw materials are cleaned to remove dust and other impurities adsorbed on the surface, and then the solid raw materials are crushed and ground by a grinder, and the crushed raw materials are accurately weighed; S3. Mixing of raw materials Add an appropriate amount of edible oil to the cooking container, add the prepared raw materials in sequence after the oil temperature is appropriate, and constantly stir the raw materials in the cooking container while adding them to fully mix the various raw materials in the cooking container. After all the raw materials are added, turn off the heating function of the cooking container; S4. Treatment of mixtures The raw materials after mixing various spices are poured into a reaction container, an appropriate amount of auxiliary agent is added to the reaction container, the mixture in the reaction container is stirred by a stirring device, and the mixture is allowed to cool naturally after stirring. After cooling, the mixture is filtered through a filter; the filtered residue is dried; S5. Packaging of flavors and fragrances The processed flavors and spices are packaged and inspected, and the qualified liquid flavors are filled, packaged, sterilized, labeled and sealed to obtain the flavors; the qualified residue powder is packaged after processing to obtain the flavors; S6. Cleaning of tools After production is completed, clean up the raw material residues in the production machinery.
2. A process for producing edible flavors and fragrances according to claim 1, characterized in that: In step S1, the raw materials include the following proportions: 100-150 parts of edible oil, 10-20 parts of dried chili peppers, 3-5 parts of onion extract, 3-5 parts of ginger slices, 3-5 parts of star anise, 5-7 parts of cinnamon, 5-7 parts of shallots, 2-4 parts of nutmeg, 1-3 parts of grass fruit, 5-8 parts of pepper, 3-5 parts of angelica dahurica, 2-4 parts of bay leaves, 3-5 parts of fermented black beans and 2-3 parts of fennel.
3. A production process for edible flavors and fragrances according to claim 1, characterized in that: In step S1, after the raw materials are placed in a separate container, the corresponding raw material name and weight and other detailed data are labeled on the container. When preparing the raw materials, it is necessary to prepare 10%-20% more than the required raw materials. When inspecting the machine, the inspection contents include: whether it is clean and hygienic, whether it operates normally, and whether the machine is damaged.
4. The production process of edible flavors and fragrances according to claim 1, characterized in that: In the step S2, if any raw materials are damaged or damp during selection, they need to be replaced and a corresponding number of intact raw materials need to be prepared. When cleaning the raw materials, dried chili peppers, star anise, cinnamon, nutmeg, grass fruit, pepper, angelica, bay leaves and cumin need to be soaked and washed with clean water, and the washed raw materials need to be picked up and dried.
5. The production process of edible flavors and fragrances according to claim 1, characterized in that: In the step S2, when the raw material is crushed, it needs to be screened through a sieve after being put into a grinder for grinding. The mesh number of the sieve is 150-200. The raw material that cannot be screened needs to be put into the grinder for further grinding. After each grinding, the grinder and the sieve need to be cleaned, and the screened raw material is weighed.
6. A process for producing edible flavors and fragrances according to claim 1, characterized in that: In step S3, the heating function needs to be started in advance before the cooking oil is put into the boiling container. When the temperature in the boiling container rises to 80 degrees, the cooking oil is added. The order of adding the raw materials is: ginger slices, star anise, cinnamon, nutmeg, cardamom, bay leaves, cumin, dried chili, pepper and onion extract.
7. The production process of edible flavors and fragrances according to claim 1, characterized in that: In step S3, the stirring speed in the boiling container is 40-50 r / min, and the temperature in the boiling container is controlled at 500-800 degrees Celsius.
8. The process for producing edible flavors and fragrances according to claim 1, characterized in that: In step S4, the auxiliary agent includes the following proportions: 0.5-0.8 parts of methylthiopropionaldehyde and 1-1.5 parts of maltol. After the mixture is mixed with the auxiliary agent, the mixture is allowed to stand for 12-18 hours until it cools naturally.
9. The production process of edible flavors and fragrances according to claim 1, characterized in that: In the step S4, the mixture is poured into a solid-liquid separation container, and the solid and oil in the mixture are separated by the filter screen. The filtering times are 2-3 times, and the filtered residue is placed in a drying chamber for drying. The temperature in the drying chamber is 50-70 degrees Celsius, and the drying time is 6-12 hours. The dried residue is crushed again.
10. The process for producing edible flavors and fragrances according to claim 1, characterized in that: In step S5, the flavor is tested 3-4 times, and the interval between each test is 60-90 minutes.