Water-soluble Chinese prickly ash powder as well as preparation method and application thereof

Abstract

The invention discloses water-soluble Chinese prickly ash powder as well as a preparation method and application thereof, and belongs to the field of food processing, the water-soluble Chinese prickly ash powder comprises the following raw materials in parts by weight: 4-10 parts of Chinese prickly ash oleoresin, 0.3-0.5 part of Tween 80, 0.5-3 parts of a flavor improving composition and 20-95 parts of a carrier composition, water-soluble zanthoxylum oil resin prepared by mixing zanthoxylum oil resin with Tween 80 is uniformly mixed with a flavor improving composition and a carrier composition to prepare the water-soluble zanthoxylum powder. The water-soluble zanthoxylum bungeanum powder does not have obvious bitterness after being eaten, the content of zanthoxylum amide is 1-20 mg / g, the preparation method is simple and easy to implement, the raw materials are easy to obtain, the requirement for equipment is low, and the water-soluble zanthoxylum bungeanum powder is suitable for mass production.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a water-soluble Chinese prickly ash powder and a preparation method and application thereof. Background Art

[0002] Sichuan pepper is a commonly used spice seasoning in food processing, and its application forms are mainly solid and liquid. The solid forms mainly include Sichuan pepper granules, Sichuan pepper powder and water-soluble Sichuan pepper powder (a new type of condiment made by extracting the flavor components in dry Sichuan pepper to obtain Sichuan pepper oleoresin and then mixing it with a carrier). Among them, water-soluble Sichuan pepper powder is favored by food processing companies due to its many advantages such as stable flavor component content, strong numbing feeling, no plant fiber residue, and easy use. However, some companies have reported that food processed with Sichuan pepper has a bitter aftertaste after ingestion, affecting the user experience.

[0003] At present, the methods for removing the bitterness in Zanthoxylum bungeanum oleoresin are either to break down the bitter substances by enzymatic hydrolysis, then add bitterness inhibitors, and finally separate the bitter substances by centrifugation. However, this method will change the flavor components of Zanthoxylum bungeanum, thereby affecting the original taste of Zanthoxylum bungeanum oleoresin. Alternatively, while improving the cooking and use value of Zanthoxylum bungeanum extract, the free fatty acids and some polycyclic aromatic hydrocarbons are removed, thus changing the flavor components of Zanthoxylum bungeanum oleoresin and failing to guarantee the natural color, aroma and flavor of Zanthoxylum bungeanum oleoresin. However, the capital and equipment costs are high and the operation process is cumbersome.

[0004] In summary, there are technical problems in the technology of removing or reducing the bitter taste of pepper products. It is urgent to research and develop a pepper product that has no bitterness when taken, has a strong numbness, is simple and easy to operate, has easy-to-obtain raw materials, has low equipment requirements, and is suitable for mass production.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] In view of the existing technical problems, the first object of the present invention is to provide a water-soluble pepper powder which has no obvious bitter taste when taken in the mouth and the content of prickly ash amide can be adjusted between 1 and 20 mg / g according to demand. The water-soluble pepper powder comprises the following raw materials in parts by weight: 4-10 parts of prickly ash oleoresin, 0.3-0.5 parts of Tween 80, 0.5-3 parts of a flavor improvement composition, and 20-95 parts of a carrier composition.

[0007] In some preferred embodiments, the Zanthoxylum bungeanum oleoresin is selected from any one of red Zanthoxylum bungeanum, green Zanthoxylum bungeanum, rattan Zanthoxylum bungeanum, and is prepared by any one of supercritical, subcritical, solvent, and pressing processes. The Zanthoxylum bungeanum oleoresin has a zanthoxylum bungeanum amide content of 100 to 200 mg / g, and a Zanthoxylum bungeanum aromatic essential oil content of not less than 25%.

[0008] In some preferred embodiments, the flavor improver comprises the following compositions by weight: 0.5-10% α-cyclodextrin, 5-10% β-cyclodextrin, 10-30% γ-cyclodextrin, and 30-75% erythritol.

[0009] In some preferred embodiments, the carrier composition is at least one of maltodextrin and glucose.

[0010] In some preferred embodiments, the content of prickly ash amide in the water-soluble prickly ash powder is 1-20 mg / g.

[0011] The second object of the present invention is to provide a method for preparing water-soluble Zanthoxylum bungeanum powder which is simple and easy to operate, has easy raw materials to obtain, has low equipment requirements, and is suitable for mass production. The method comprises the following steps: mixing Zanthoxylum bungeanum oleoresin with Tween 80 to obtain water-soluble Zanthoxylum bungeanum oleoresin, a flavor improvement composition and a carrier composition, and uniformly mixing them to obtain water-soluble Zanthoxylum bungeanum powder.

[0012] In some preferred embodiments, the water-soluble Zanthoxylum bungeanum oleoresin is prepared by heating the Zanthoxylum bungeanum oleoresin to a state without precipitates and uniformly mixing the mixture with Tween 80.

[0013] In some preferred embodiments, when the mass ratio of the Zanthoxylum bungeanum oleoresin to the water-soluble Zanthoxylum bungeanum powder is 1-5:100, the carrier composition is selected from glucose; when the mass ratio of the Zanthoxylum bungeanum oleoresin to the water-soluble Zanthoxylum bungeanum powder is 5-7.5:100, the carrier composition is selected from maltodextrin and glucose, and the content of maltodextrin is 3-4 times that of the Zanthoxylum bungeanum oleoresin; when the mass ratio of the Zanthoxylum bungeanum oleoresin to the water-soluble Zanthoxylum bungeanum powder is 7.5-10:100, the carrier composition is selected from maltodextrin.

[0014] In some preferred embodiments, the uniform mixing is performed by physical mixing with biaxial stirring.

[0015] The third object of the present invention is to provide an application of water-soluble prickly ash powder in food processing.

[0016] The present invention has the following beneficial effects:

[0017] 1. The water-soluble prickly ash powder provided by the present invention has no obvious bitterness after being taken in the mouth, and the prickly ash amide content is quantified and can be adjusted between 1 and 20 mg / g according to demand.

[0018] 2. The preparation method of the water-soluble pepper powder of the present invention is simple and easy, the raw materials are easy to obtain, the equipment requirements are low, and it is suitable for mass production.

[0019] 3. The present invention provides the use of water-soluble prickly ash powder in food processing. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0021] The water-soluble pepper powder and its preparation method and application proposed in this application are specifically described below.

[0022] The invention provides a water-soluble Chinese prickly ash powder, which comprises the following raw materials in parts by weight: 4-10 parts of Chinese prickly ash oleoresin, 0.3-0.5 parts of Tween 80, 0.5-3 parts of a flavor improvement composition, and 20-95 parts of a carrier composition.

[0023] In the embodiment of the present invention, the prickly ash oleoresin is selected from any one of red prickly ash, green prickly ash, rattan prickly ash, and red prickly ash, and is prepared by any one of supercritical, subcritical, solvent, and pressing processes, and the prickly ash oleoresin has a prickly ash amide content of 100-200 mg / g, and a prickly ash aromatic essential oil content of not less than 25%. The prickly ash oleoresin with a high content standard has a strong and stable flavor, can significantly enhance the aroma and taste of food, and add a unique spicy flavor to dishes, while simplifying the use process and facilitating the operation of food processing enterprises.

[0024] Among them, the flavor improver includes the following weight parts: 0.5-10% of α-cyclodextrin content; 5-10% of β-cyclodextrin content, 10-30% of γ-cyclodextrin content, and 30-75% of erythritol content. α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin and erythritol can effectively mask and reduce the bitterness in pepper oleoresin. Due to its cavity structure of hydrophobic inside and hydrophilic outside, α-cyclodextrin can encapsulate bitter substances, thereby reducing the perception of bitterness. β-cyclodextrin has high selectivity and good encapsulation properties, and can form inclusion complexes with bitter compounds to effectively mask bitterness. γ-cyclodextrin, due to its larger cavity and better water solubility, can encapsulate a wider range of bitter substances and further reduce bitterness. Erythritol can not only increase sweetness, heaviness and smoothness, but also reduce bitterness, mask peculiar smell, and improve the overall flavor. The synergistic effect of these ingredients can significantly reduce the bitterness in Zanthoxylum bungeanum oleoresin, enhance its flavor and taste, and make its application in food processing more extensive and popular.

[0025] Wherein, the carrier composition is at least one of maltodextrin and glucose, maltodextrin has good water solubility and stability, can effectively adsorb and fix pepper oleoresin, make it difficult to volatilize and oxidize during processing and storage, and keep the flavor stable. The addition of maltodextrin can also improve the taste and texture of pepper powder, make it more delicate and uniform, and be convenient to mix with other ingredients, and maltodextrin is a relatively low-priced carrier, its market price is relatively stable, and it is widely used in the food industry, and the procurement channels are wide, and the production cost can be effectively controlled. Glucose has high sweetness and good solubility, can cover the bitterness of pepper oleoresin, and improve the overall flavor. In addition, glucose as a carrier can also improve the stability of pepper powder and prevent pepper oleoresin from deteriorating under high temperature or humid environment. Using glucose as a carrier at the same time, its price is also relatively low, the market supply is sufficient, and the price fluctuation is small, which can effectively reduce the production cost.

[0026] In some preferred embodiments, the content of prickly ash amide in the water-soluble prickly ash powder is 1-20 mg / g. Within this content range, the prickly ash powder can provide a moderate numbing taste and maintain a balanced flavor, while providing a clear quality control standard for the production process to ensure product stability and consistency. The moderate prickly ash amide content makes the water-soluble prickly ash powder suitable for a variety of food processing scenarios, such as snack foods, convenience foods, pickled vegetables, etc., to meet the needs of different foods for the intensity of numbing taste. Its good water solubility is convenient for use in various food processing processes, improving convenience and efficiency. In addition, a lower prickly ash amide content helps to control production costs and make the product more price competitive. At the same time, an appropriate amount of prickly ash amide can also provide consumers with certain health benefits, and has broad application prospects and good cost-effectiveness.

[0027] Specifically, the method for adjusting the content of prickly ash amide in water-soluble prickly ash powder includes:

[0028] (1). When the content of Zanthoxylum bungeanum oleoresin in the water-soluble Zanthoxylum bungeanum powder is fixed at a specific value between 1 and 10%, the content of Zanthoxylum bungeanum oleoresin with different contents of Zanthoxylum bungeanum amide between 100 and 200 mg / g is selected to adjust the content of Zanthoxylum bungeanum amide in the water-soluble Zanthoxylum bungeanum powder between 1 and 20 mg / g.

[0029] (2) The content of pepper oleoresin and pepper amide in the water-soluble pepper powder is fixed at a specific value between 100 and 200 mg / g. The content of pepper oleoresin in the water-soluble pepper powder is adjusted to achieve an adjustment of the content of pepper amide in the water-soluble pepper powder between 1 and 20 mg / g.

[0030] The present invention also provides a method for preparing water-soluble prickly ash powder, the steps of which include: uniformly mixing the water-soluble prickly ash oleoresin prepared by mixing prickly ash oleoresin with Tween 80, a flavor improvement composition and a carrier composition to prepare the water-soluble prickly ash powder.

[0031] Wherein, the water-soluble prickly ash oleoresin is prepared by heating the prickly ash oleoresin to a state without precipitates and uniformly mixing it with the Tween 80. Mainly because Tween 80 has excellent emulsifying properties, it can effectively disperse the components in the prickly ash oleoresin to form a stable emulsion in water, thereby improving the water solubility and stability of the prickly ash oleoresin. In addition, Tween 80 is widely used in the food industry as an emulsifier, dispersant and solubilizer, which can improve the taste and texture of food and make it more delicate and smooth. This treatment method helps to better exert the flavor and function of the prickly ash oleoresin in the food processing process, while avoiding the quality and taste of the product affected by the precipitation of the prickly ash oleoresin.

[0032] In an embodiment of the present application, when the mass ratio of the Zanthoxylum bungeanum oleoresin to the water-soluble Zanthoxylum bungeanum powder is 1-5:100, the carrier composition is selected from glucose; when the mass ratio of the Zanthoxylum bungeanum oleoresin to the water-soluble Zanthoxylum bungeanum powder is 5-7.5:100, the carrier composition is selected from maltodextrin and glucose, and the content of maltodextrin is 3-4 times that of the Zanthoxylum bungeanum oleoresin; when the mass ratio of the Zanthoxylum bungeanum oleoresin to the water-soluble Zanthoxylum bungeanum powder is 7.5-10:100, the carrier composition is selected from maltodextrin.

[0033] In some preferred embodiments, the uniform mixing is performed by physical mixing with biaxial stirring.

[0034] Finally, the present application provides an application of water-soluble pepper powder in food processing.

[0035] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0036] Example 1

[0037] The preparation method of a water-soluble pepper powder provided in this embodiment is as follows:

[0038] 5 kg of oleoresin (100 mg / g of prickly ash amide content and 32% of prickly ash aromatic oil content) extracted from dried green prickly ash by supercritical carbon dioxide was heated until no precipitate was visible to the naked eye, and then mixed evenly with 0.4 kg of Tween 80 to obtain 5.4 kg of water-soluble prickly ash oleoresin;

[0039] Weigh 0.04 kg of α-cyclodextrin, 0.08 kg of β-cyclodextrin, 0.28 kg of γ-cyclodextrin, and 0.52 kg of erythritol respectively, and mix them uniformly to prepare 0.9 kg of a flavor improvement composition;

[0040] Weigh 93.7 kg of glucose to obtain 93.7 kg of carrier composition;

[0041] 5.4 kg of the prepared water-soluble prickly ash oil resin, 0.9 kg of the prepared flavor improvement composition and 93.7 kg of the prepared carrier composition were put into a double-shaft mixer and mixed evenly to obtain water-soluble prickly ash powder. Finally, the obtained water-soluble prickly ash powder was quantitatively packaged in aluminum foil composite bags and stored in a cool and dry place.

[0042] Example 2

[0043] The preparation method of a water-soluble pepper powder provided in this embodiment is as follows:

[0044] 7 kg of oleoresin (120 mg / g of prickly ash amide content and 37% of prickly ash aromatic oil content) extracted from dried prickly ash by supercritical carbon dioxide was heated until no precipitate was visible to the naked eye, and then mixed evenly with 0.4 kg of Tween 80 to obtain 7.4 kg of water-soluble prickly ash oleoresin;

[0045] Weigh 0.18 kg of α-cyclodextrin, 0.1 kg of β-cyclodextrin, 0.56 kg of γ-cyclodextrin, and 1.16 kg of erythritol respectively, and mix them evenly to prepare 2 kg of a flavor improvement composition;

[0046] Weigh 28 kg of maltodextrin and 62.6 kg of glucose respectively, mix them evenly to obtain 90.6 kg of carrier composition;

[0047] 7.4 kg of the prepared water-soluble prickly ash oleoresin, 2 kg of the prepared flavor improvement composition and 90.6 kg of the prepared carrier composition were put into a double-shaft mixer and mixed evenly to obtain water-soluble prickly ash powder. Finally, the obtained water-soluble prickly ash powder was quantitatively packaged in aluminum foil composite bags and stored in a cool and dry place.

[0048] Example 3

[0049] The preparation method of a water-soluble pepper powder provided in this embodiment is as follows:

[0050] 9 kg of oleoresin (160 mg / g of prickly ash amide content and 27.5% of prickly ash aromatic oil content) extracted from dried red pepper by supercritical carbon dioxide was heated until no precipitate was visible to the naked eye, and then mixed evenly with 0.4 kg of Tween 80 to obtain 9.4 kg of water-soluble prickly ash oleoresin;

[0051] Weigh 0.048 kg of α-cyclodextrin, 0.072 kg of β-cyclodextrin, 0.24 kg of γ-cyclodextrin, and 0.84 kg of erythritol respectively, and mix them uniformly to prepare 1.2 kg of a flavor improvement composition;

[0052] Weigh 89.4 kg of maltodextrin respectively to prepare 89.4 kg of carrier composition;

[0053] 9.4 kg of the prepared water-soluble prickly ash oil resin, 1.2 kg of the prepared flavor improvement composition and 89.4 kg of the prepared carrier composition were put into a double-shaft mixer and mixed evenly to obtain water-soluble prickly ash powder. Finally, the obtained water-soluble prickly ash powder was quantitatively packaged in aluminum foil composite bags and stored in a cool and dry place.

[0054] Comparative Example 1

[0055] The other steps and parameters of the preparation method of the water-soluble Zanthoxylum bungeanum powder in this comparative example are compared with those in Example 1, except that 0.9 kg of the prepared flavor improvement composition is replaced by glucose.

[0056] Comparative Example 2

[0057] The other steps and parameters of the preparation method of the water-soluble Zanthoxylum bungeanum powder in this comparative example are compared with those in Example 2, and the only difference is that 2 kg of the prepared flavor improvement composition is replaced by glucose.

[0058] Comparative Example 3

[0059] The other steps and parameters of the preparation method of the water-soluble Zanthoxylum bungeanum powder in this comparative example are compared with those in Example 3, except that 1.2 kg of the prepared flavor improvement composition is replaced with glucose.

[0060] Test Example 1

[0061] The content of prickly ash amide in the water-soluble prickly ash powder finally prepared by Example 1 to Example 3 and Comparative Example 1 to Comparative Example 3 was tested, and the specific results are shown in Table 1.

[0062] Table 1. Detection data of pepper amide content in water-soluble pepper powder

[0063]

[0064] The results in Table 1 show that the contents of prickly ash amide in the water-soluble prickly ash powder obtained in Example 1 and Comparative Example 1, Example 2 and Comparative Example 2, and Example 3 and Comparative Example 3 are substantially the same, indicating that the water-soluble prickly ash powder prepared by the water-soluble prickly ash preparation method of the present invention will not affect the content of prickly ash amide in the prickly ash powder compared with the water-soluble prickly ash powder prepared by the conventional preparation method.

[0065] The content of pepperamide in the water-soluble pepper powder obtained in Examples 1 to 3 shows that by adjusting the pepperamide content in pepper oleoresin and / or adjusting the pepper oleoresin content in the water-soluble pepper powder, the pepperamide content in the water-soluble pepper powder can be flexibly adjusted between 1 and 20 mg / g to meet the needs of different food processing companies.

[0066] Test Example 2

[0067] Since there is no obvious corresponding standard detection method for bitterness, it cannot be quantitatively analyzed. It can only be qualitatively analyzed through sensory evaluation to obtain the degree of bitterness reduction. The main methods of sensory evaluation are as follows:

[0068] Two groups of solutions of 4.5mmol / l phenylalanine and 3.4mmol / l valine were prepared at 25℃, and sensory evaluation personnel were organized to conduct a tasting test from 8:00 to 9:00. 15 people who could perceive the bitterness of the two groups of solutions were selected to evaluate the bitterness of water-soluble pepper powder.

[0069] The water-soluble prickly ash powder prepared in Examples 1 to 3 and Comparative Examples 1 to 3 was formulated into a solution with a prickly ash amide content of 0.01 mg / g. The solution temperature was maintained at 25° C. for evaluation personnel to test. The number of people who perceived bitterness was counted. The specific results are shown in Table 2.

[0070] Table 2: Statistics of people who perceive bitterness

[0071]

[0072] According to the results shown in Mark 2, although the test solutions in the embodiment and the comparative example have the same anthranilamide content, the subjects in the embodiment generally did not feel obvious bitterness, while the subjects in the comparative example generally felt obvious bitterness, which indicates that the method used in the embodiment has high consistency and reliability in reducing bitterness, so that the subjects can hardly feel bitterness.

[0073] Application Example 1

[0074] The water-soluble pepper powder prepared in the embodiment of the present application is selected as an auxiliary material to prepare green pepper flavored crystal pork, and the specific preparation method is as follows:

[0075] Cut 1 kg of pork tenderloin into 1*1 cm strips, add 12 g of edible salt, 2 g of white sugar, 3 g of MSG, 5 g of light soy sauce, 5 g of oyster sauce, 5 g of water-soluble pepper powder, 2 g of five-spice powder, 3 g of white pepper powder, and 100 g of water, mix well, and marinate at 4°C for 12 hours to make tenderloin strips.

[0076] Mix 140g of glutinous rice flour, 60g of sweet potato starch, 5g of edible salt, and 1.5g of water-soluble pepper powder. Take 100g of the mixed powder, add 150g of boiling water and stir evenly. Add the remaining 100g of the mixed powder and 150g of room temperature water and mix evenly. Then add the tenderloin strips obtained in step S1 and mix evenly to make batter-coated meat strips.

[0077] Boil water in a pot and maintain the water temperature at 90°C, put the battered meat strips in one by one, and when the meat strips float to the surface, remove them and drain the surface water to obtain the green pepper flavored crystal meat.

[0078] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A water-soluble pepper powder, characterized in that The invention comprises the following raw materials in parts by weight: 4-10 parts of prickly ash oleoresin, 0.3-0.5 parts of Tween 80, 0.5-3 parts of a flavor improvement composition and 20-95 parts of a carrier composition.

2. The water-soluble pepper powder according to claim 1, characterized in that: The prickly ash oleoresin is selected from any one of red prickly ash, green prickly ash, rattan prickly ash and red prickly ash, and is prepared by any one of supercritical, subcritical, solvent and pressing processes. The prickly ash oleoresin has a prickly ash amide content of 100-200 mg / g and a prickly ash aromatic essential oil content of not less than 25%.

3. The water-soluble pepper powder according to claim 1, characterized in that: The flavor improving material comprises the following components by weight: 0.5-10% of alpha-cyclodextrin, 5-10% of beta-cyclodextrin, 10-30% of gamma-cyclodextrin and 30-75% of erythritol.

4. The water-soluble pepper powder according to claim 1, characterized in that: The carrier composition is at least one of maltodextrin and glucose.

5. The water-soluble pepper powder according to claim 1, characterized in that: The content of prickly ash amide in the water-soluble prickly ash powder is 1-20 mg / g.

6. A method for preparing the water-soluble Zanthoxylum bungeanum according to any one of claims 1 to 5, characterized in that: The method comprises the following steps: mixing Zanthoxylum bungeanum oleoresin with Tween 80 to obtain water-soluble Zanthoxylum bungeanum oleoresin, a flavor improvement composition and a carrier composition to uniformly obtain water-soluble Zanthoxylum bungeanum powder.

7. The method for preparing water-soluble Zanthoxylum bungeanum according to claim 6, characterized in that: The water-soluble Zanthoxylum bungeanum oleoresin is prepared by heating the Zanthoxylum bungeanum oleoresin to a state without precipitates and uniformly mixing the mixture with Tween 80.

8. The method for preparing water-soluble Zanthoxylum bungeanum according to claim 6, characterized in that: When the mass ratio of the Zanthoxylum bungeanum oleoresin to the water-soluble Zanthoxylum bungeanum powder is 1-5:100, the carrier composition is selected from glucose; when the mass ratio of the Zanthoxylum bungeanum oleoresin to the water-soluble Zanthoxylum bungeanum powder is 5-7.5:100, the carrier composition is selected from maltodextrin and glucose, and the content of maltodextrin is 3-4 times that of the Zanthoxylum bungeanum oleoresin; when the mass ratio of the Zanthoxylum bungeanum oleoresin to the water-soluble Zanthoxylum bungeanum powder is 7.5-10:100, the carrier composition is selected from maltodextrin.

9. The method for preparing water-soluble Zanthoxylum bungeanum according to claim 6, characterized in that: The uniform mixing is carried out by physical mixing with double-shaft stirring.

10. Use of the water-soluble Zanthoxylum bungeanum powder according to any one of claims 1 to 5 in food processing.

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