Spice extract for composite sauce and application of spice extract

Abstract

The invention discloses a spice extract for composite sauce and application thereof.The spice extract is obtained through a combined extraction method of superfine grinding, supercritical extraction and molecular distillation, the method can improve the extraction rate of effective ingredients of spices, meanwhile, the natural flavor and active ingredients of the spices are reserved, and the flavor of the spices is improved. The extraction method provided by the invention has the characteristics of high efficiency, stability and environmental protection. The invention also discloses an application of the spice extract in the composite sauce, the spice extract can improve and enrich the flavor of the composite sauce, and also can inhibit the oxidation of the composite sauce during the storage period of the composite sauce, inhibit the breeding of bacteria in the composite sauce and enhance the stability of the composite sauce.

Description

Technical Field

[0001] The invention belongs to the technical field of spices, and in particular relates to a spice extract for compound sauce and application thereof. Background Art

[0002] Usually, natural spices can be used in many ways. Generally, due to the different picking seasons and storage conditions, it is difficult to maintain the consistency of flavor of raw spices, and it is quite troublesome to use. Special processes and equipment are required to boil spice water, and it is difficult to achieve consistency in concentration each time. This results in differences in the aroma and flavor of each batch of finished products. Even so, it is difficult to fully utilize the effective ingredients in the raw spices, resulting in unnecessary losses. Due to the limitations of the crushing process and equipment, most of the effective aroma and essential oil components of powdered spices are destroyed by volatilization. During use, there are often problems such as "black spots on the cut surface, uneven distribution of aroma and taste, etc." that affect the quality of the finished product. In addition, it is not easy to compound different spices, resulting in the product being unable to form a coordinated and soft flavor and aroma. Spice extracts are processed by special processes, with high purity and no impurities. They can comprehensively improve the defects of traditional processing methods and make various flavors perfectly coordinated, so that the finished products of compound sauces can have different flavors and aromas. In addition, the specific amount of spice extract added is very small, and it can be added in a certain proportion according to the needs of seasonings for different flavors and aromas. Compared with powdered spices, the added amount is small, the aroma is rich, the taste is pure, the effect is excellent, and the price is reasonable.

[0003] In the production of condiments and compound sauces, the active ingredients of spices are crucial to the flavor, aroma and taste of the products. However, traditional spice processing methods have problems such as low efficiency, unstable extract quality, easy loss of active ingredients, and difficulty in fully exerting the unique flavor of spices, thus affecting the overall quality of the product. Therefore, it is necessary to develop a spice extract for compound sauces and a preparation method thereof, which can effectively improve the extraction efficiency, maintain the active ingredients of spices and improve the stability of sauces, thereby improving the flavor of compound sauces, and has important application value. Summary of the invention

[0004] The purpose of the present invention is to provide a spice extract for compound sauce in view of the deficiencies of the prior art.

[0005] The present invention also aims to provide the use of the spice extract for compound sauce in the compound sauce.

[0006] The first object of the present invention can be achieved by the following technical solution: A spice extract for a composite sauce is prepared by a method comprising the following steps:

[0007] Step (1) pretreatment of spices: selecting spice raw materials, subjecting the spices to a pretreatment process including ultrafine grinding to obtain spice powder;

[0008] Step (2) Supercritical CO 2 Fluid extraction: using CO 2 As the extraction solvent, adjust the temperature, pressure and CO 2 Flow parameters, spice powder is processed by supercritical CO 2 Fluid extraction to obtain crude spice extracts;

[0009] Step (3) separation and purification: adjusting the distillation pressure and distillation temperature parameters, and subjecting the spice crude extract to molecular distillation separation and purification to obtain a high-purity spice extract.

[0010] Preferably, the spices in step (1) are composed of the following raw materials in the following weight ratios: 10-20 parts of fennel, 8-12 parts of cinnamon, 5-10 parts of star anise, 10-15 parts of bay leaves, and 5-10 parts of tangerine peel.

[0011] Preferably, the pretreatment described in step (1) is to wash, dry and ultrafinely grind the spices. During the ultrafine grinding, the grinding time is 5 to 25 minutes, the grinding power is 18 to 26 KW, and the grinding mesh size is 100 to 300 meshes.

[0012] Preferably, in step (2), supercritical CO 2 During fluid extraction, supercritical CO 2 The fluid flow rate is 6 to 22 L / h, the extraction temperature is 30 to 50°C, the extraction pressure is 20 to 40 MPa, and the extraction time is 0.5 to 2.5 h.

[0013] Preferably, during the molecular distillation separation and purification in step (3), the distillation temperature of the molecular distillation is 60-100° C. and the distillation pressure is 100-180 Pa.

[0014] The method of the present invention combines ultrafine grinding, supercritical extraction and molecular distillation to improve the extraction rate of effective ingredients of spices while retaining the natural flavor and active ingredients of spices. The method of the present invention is characterized by high efficiency, stability and environmental protection.

[0015] The above second object of the present invention can be achieved by the following technical solution: application of the spice extract in a compound sauce.

[0016] Preferably, the raw materials of the compound sauce include the following components in parts by mass: 215-225 parts of pork, 28-32 parts of cordyceps flowers, 64-68 parts of bean paste, 78-82 parts of salted peppers, 450 parts of edible oil, 18-26 parts of edible salt, 20-30 parts of white sugar, 1.0-1.5 parts of spice extract, 10-15 parts of monosodium glutamate, 36-44 parts of aged vinegar, 18-22 parts of garlic, and 18-22 parts of onion.

[0017] More preferably, the raw materials of the compound sauce include the following components in parts by mass: 220 parts of pork, 30 parts of cordyceps flowers, 66 parts of bean paste, 80 parts of salted peppers, 450 parts of cooking oil, 22 parts of edible salt, 25 parts of white sugar, 1.2 parts of spice extract, 12 parts of monosodium glutamate, 40 parts of aged vinegar, 20 parts of garlic, and 20 parts of onion.

[0018] As a preferred technical solution of the present invention, the spice extract is used to improve and enrich the flavor of compound sauces.

[0019] As another preferred technical solution of the present invention, the spice extract is used to inhibit oxidation, inhibit bacteria and enhance stability of compound sauces during storage.

[0020] The spice extract of the present invention can optimize the flavor and stability of the compound sauce. The spice extract of the present invention also has pharmacological effects such as anti-oxidation, antibacterial and antiseptic properties, and can be used as a new type of natural food preservative and antioxidant to improve the storage stability of the product.

[0021] Compared with the prior art, the present invention has the following advantages:

[0022] (1) The preparation method of the spice extract of the present invention can firstly remove the pollutants and impurities remaining on the spice raw materials by washing and drying, thereby effectively improving the food safety; ultrafine grinding is performed before extraction, which can increase the specific surface area of ​​the raw materials, which is beneficial to improving the extraction efficiency and increasing the extraction rate of the effective components; supercritical CO is used to extract the spice extract; 2 Extraction combined with molecular distillation technology can separate and purify the effective ingredients in the crude extract of spices by optimizing the process conditions, and can fully extract the aroma and flavor substances of the effective ingredients in spices, so that the prepared spice extract is safe to eat, rich in nutrition, has a unique flavor, can better stimulate the taste buds, and improve sensory preferences;

[0023] (2) Application of the spice extract of the present invention in a composite sauce, wherein the composite sauce comprises pork, cordyceps flower, bean paste, salted pepper, edible oil, edible salt, white sugar, spice extract, monosodium glutamate, aged vinegar, garlic and onion. Through the interaction and joint action of the components, the composite sauce has a unique flavor, excellent taste and rich nutrition. Only a small amount of the spice extract can be added to achieve a good flavoring effect, can significantly remove fishy smell and relieve greasiness, and give the composite sauce the advantages of pleasant aroma, nutrition and health care, thereby effectively improving the quality of the product;

[0024] (3) The method for preparing the spice extract for compound sauce of the present invention can be applied to the extraction of various spices, can realize the precise placement of flavor requirements in sauce products, can make the product have a strong aroma and a mellow taste, can solve the problem of low utilization rate of powdered spice flavor substances, improve product quality, and at the same time reduce production costs and shorten production cycles, and has broad commercial application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The present invention will be further described below in conjunction with embodiments with reference to the accompanying drawings.

[0026] Figure 1 To apply the effects of different spice extracts in test 3 on the peroxide value of compound sauces;

[0027] Figure 2 This study was used to test the effects of different spice extracts on the total colony count of compound sauces. DETAILED DESCRIPTION

[0028] The preferred embodiments described below are for illustrative purposes only, and those skilled in the art may conceive of other obvious variations. The following raw materials, unless otherwise specified, are all commercially available products.

[0029] Example 1

[0030] The method for preparing the spice extract for the composite sauce provided in this embodiment comprises the following steps:

[0031] Step (1) Pretreatment of spices: According to the following formula, spice raw materials are weighed: 10 parts of fennel, 8 parts of cinnamon, 6 parts of star anise, 11 parts of bay leaves, and 6 parts of tangerine peel. After washing and drying, the power of ultrafine grinding is 18KW, the grinding time is 5min, and the spice powder is passed through a 100-mesh sieve to obtain spice powder;

[0032] Step (2) Supercritical CO 2 Fluid extraction: Put the spice powder into a filter bag and place it in an extraction kettle. 2 ) as the extraction solvent, adjusting the temperature, pressure, CO 2flow rate and other parameters to obtain the crude extract of spices, supercritical CO 2 The fluid flow rate is 6 L / h, the extraction pressure is 20 MPa, the extraction temperature is 30°C, and the extraction time is 0.5 h.

[0033] Step (3) separation and purification: supercritical CO 2 The crude spice extract extracted by fluid is loaded into a molecular distillation material barrel for molecular distillation separation and purification. The distillation pressure and temperature parameters are adjusted to obtain a high-purity spice extract. The distillation temperature of the molecular distillation is 60°C and the distillation pressure is 100Pa.

[0034] The spice extract in this embodiment is used as a raw material in a compound sauce, and the compound sauce raw materials include the following raw materials in parts by mass: 215 parts of pork, 28 parts of cordyceps flowers, 64 parts of bean paste, 78 parts of salted peppers, 450 parts of cooking oil, 18 parts of edible salt, 20 parts of white sugar, 1.0 part of spice extract, 10 parts of monosodium glutamate, 36 parts of aged vinegar, 18 parts of garlic, and 18 parts of onions.

[0035] Example 2

[0036] The method for preparing the spice extract for the composite sauce provided in this embodiment comprises the following steps:

[0037] Step (1) Pretreatment of spices: According to the following formula, spice raw materials are weighed: 12 parts of fennel, 9 parts of cinnamon, 7 parts of star anise, 12 parts of bay leaves, and 7 parts of tangerine peel. After washing and drying, the power of ultrafine grinding is 20KW, the grinding time is 10min, and the spice powder is passed through a 150-mesh sieve to obtain spice powder;

[0038] Step (2) Supercritical CO 2 Fluid extraction: Put the spice powder into a filter bag and place it in an extraction kettle. 2 ) as the extraction solvent, adjusting the temperature, pressure, CO 2 flow rate and other parameters to obtain the crude extract of spices, supercritical CO 2 The fluid flow rate is 10 L / h, the extraction pressure is 25 MPa, the extraction temperature is 35°C, and the extraction time is 1 h.

[0039] Step (3) separation and purification: supercritical CO 2 The crude spice extract extracted by fluid is loaded into a molecular distillation material barrel for molecular distillation separation and purification. The distillation pressure and temperature parameters are adjusted to obtain a high-purity spice extract. The distillation temperature of the molecular distillation is 70°C and the distillation pressure is 120Pa.

[0040] The spice extract in this embodiment is used as a raw material in a compound sauce, and the compound sauce raw materials include the following raw materials in parts by mass: 218 parts of pork, 29 parts of cordyceps flowers, 65 parts of bean paste, 79 parts of salted peppers, 450 parts of cooking oil, 20 parts of edible salt, 22 parts of white sugar, 1.1 parts of spice extract, 11 parts of monosodium glutamate, 38 parts of aged vinegar, 19 parts of garlic, and 19 parts of onion.

[0041] Example 3

[0042] The method for preparing the spice extract for the composite sauce provided in this embodiment comprises the following steps:

[0043] Step (1) Pretreatment of spices: According to the following formula, spice raw materials are weighed: 14 parts of fennel, 10 parts of cinnamon, 8 parts of star anise, 13 parts of bay leaves, and 8 parts of tangerine peel. After washing and drying, the power of ultrafine grinding is 22KW, the grinding time is 15min, and the spice powder is passed through a 200-mesh sieve to obtain spice powder;

[0044] Step (2) Supercritical CO 2 Fluid extraction: Put the spice powder into a filter bag and place it in an extraction kettle. 2 ) as the extraction solvent, adjusting the temperature, pressure, CO 2 flow rate and other parameters to obtain the crude extract of spices, supercritical CO 2 The fluid flow rate is 14 L / h, the extraction pressure is 30 MPa, the extraction temperature is 40°C, and the extraction time is 1.5 h.

[0045] Step (3) separation and purification: supercritical CO 2 The crude spice extract extracted by fluid is loaded into a molecular distillation material barrel for molecular distillation separation and purification. The distillation pressure and temperature parameters are adjusted to obtain a high-purity spice extract. The distillation temperature of the molecular distillation is 80°C and the distillation pressure is 140Pa.

[0046] The spice extract in this embodiment is used as a raw material in a compound sauce, and the compound sauce raw materials include the following raw materials in parts by mass: 220 parts of pork, 30 parts of cordyceps flowers, 66 parts of bean paste, 80 parts of salted peppers, 450 parts of cooking oil, 22 parts of edible salt, 25 parts of white sugar, 1.2 parts of spice extract, 12 parts of monosodium glutamate, 40 parts of aged vinegar, 20 parts of garlic, and 20 parts of onion.

[0047] Example 4

[0048] The method for preparing the spice extract for the composite sauce provided in this embodiment comprises the following steps:

[0049] Step (1) Pretreatment of spices: According to the following formula, spice raw materials are weighed: 16 parts of fennel, 11 parts of cinnamon, 9 parts of star anise, 14 parts of bay leaves, and 9 parts of tangerine peel. After washing and drying, the power of ultrafine grinding is 24KW, the grinding time is 20min, and the spice powder is passed through a 250-mesh sieve to obtain spice powder;

[0050] Step (2) Supercritical CO 2 Fluid extraction: Put the spice powder into a filter bag and place it in an extraction kettle. 2 ) as the extraction solvent, adjusting the temperature, pressure, CO 2 flow rate and other parameters to obtain the crude extract of spices, supercritical CO 2 The fluid flow rate is 18 L / h, the extraction pressure is 35 MPa, the extraction temperature is 45°C, and the extraction time is 2 h.

[0051] Step (3) separation and purification: supercritical CO 2 The crude spice extract extracted by fluid is loaded into a molecular distillation material barrel for molecular distillation separation and purification. The distillation pressure and temperature parameters are adjusted to obtain a high-purity spice extract. The distillation temperature of the molecular distillation is 90°C and the distillation pressure is 160Pa.

[0052] The spice extract in this embodiment is used as a raw material in a compound sauce, and the compound sauce raw materials include the following raw materials in parts by mass: 222 parts of pork, 31 parts of cordyceps flowers, 67 parts of bean paste, 81 parts of salted peppers, 450 parts of cooking oil, 24 parts of edible salt, 28 parts of white sugar, 1.3 parts of spice extract, 13 parts of monosodium glutamate, 42 parts of aged vinegar, 21 parts of garlic, and 21 parts of onion.

[0053] Example 5

[0054] The method for preparing the spice extract for the composite sauce provided in this embodiment comprises the following steps:

[0055] Step (1) Pretreatment of spices: According to the following formula, spice raw materials are weighed: 18 parts of fennel, 12 parts of cinnamon, 10 parts of star anise, 15 parts of bay leaves, and 10 parts of tangerine peel. After washing and drying, the power of ultrafine grinding is 26KW, the grinding time is 25min, and the spice powder is passed through a 300-mesh sieve to obtain spice powder;

[0056] Step (2) Supercritical CO 2 Fluid extraction: Put the spice powder into a filter bag and place it in an extraction kettle. 2 ) as the extraction solvent, adjusting the temperature, pressure, CO 2 flow rate and other parameters to obtain the crude extract of spices, supercritical CO 2The fluid flow rate is 22 L / h, the extraction pressure is 40 MPa, the extraction temperature is 50°C, and the extraction time is 2.5 h.

[0057] Step (3) separation and purification: supercritical CO 2 The crude spice extract extracted by fluid is loaded into a molecular distillation material barrel for molecular distillation separation and purification. The distillation pressure and temperature parameters are adjusted to obtain a high-purity spice extract. The distillation temperature of the molecular distillation is 100°C and the distillation pressure is 180Pa.

[0058] The spice extract in this embodiment is used as a raw material in a compound sauce, and the raw materials of the compound sauce include the following raw materials in parts by mass: 225 parts of pork, 32 parts of cordyceps flowers, 68 parts of bean paste, 82 parts of salted peppers, 450 parts of cooking oil, 26 parts of edible salt, 30 parts of white sugar, 1.5 parts of spice extract, 15 parts of monosodium glutamate, 44 parts of aged vinegar, 22 parts of garlic, and 22 parts of onion.

[0059] Comparative Example 1

[0060] The preparation method of the spice extract for the composite sauce provided in this comparative example 1 is basically the same as that in Example 1, except that there is no step (3) of separation and purification.

[0061] Comparative Example 2

[0062] The preparation method of the spice extract for the composite sauce provided in this comparative example 2 is basically the same as that in Example 1, except that the supercritical extraction combined with molecular distillation technology is eliminated and the steam distillation method is used instead, as follows:

[0063] Step (1) is the same as in Example 1;

[0064] Step (2), steam distillation: Place the spice powder in a distillation flask, add an appropriate amount of distilled water and shake to mix, then connect the extraction device and soak at room temperature for 30 minutes. Collect the volatile oil by steam distillation, extract according to the "Volatile Oil Determination Method" in Appendix IV of the "Pharmacopoeia of the People's Republic of China" (2020 Edition), extract at a low boiling temperature for 2 hours, collect the distilled volatile oil and water mixture, let stand for stratification, then transfer the volatile oil to a clean beaker with a pipette, add anhydrous sodium sulfate to remove a small amount of water in the volatile oil, and obtain a spice extract.

[0065] The spice extract in Comparative Example 2 was used as a raw material in a compound sauce, and the raw material ratio of the compound sauce was the same as that of Example 1.

[0066] Comparative Example 3

[0067] No spice extract is added to the composite sauce in Comparative Example 3, and the proportions of other raw materials of the composite sauce are the same as those in Example 1.

[0068] Application Test 1:

[0069] The spice extracts involved in the above Examples 1-5 and Comparative Examples 1-3 were subjected to extraction rate calculation and antibacterial and antiseptic tests, and the flavor preference test was carried out on the involved compound sauces. The test method is as follows:

[0070] ① Extraction rate of spice extract

[0071] Recover the essential oil from the spice extract from the volatile oil extraction device, weigh it, record the data, and conduct three parallel tests. The essential oil yield is calculated as follows:

[0072]

[0073] ② Antibacterial and antiseptic test

[0074] The Oxford cup method was used to test the antibacterial effect of spice extracts, and Escherichia coli, Staphylococcus aureus and yeast were tested respectively. The colonies were picked and inoculated on plates for culture, eluted with sterile saline, and broken up with glass beads to make a bacterial suspension. The concentration of the test bacterial suspension was measured by McFarland turbidimetry to be 10 5 ~10 6 CFU / mL. Take 100μL of the above bacterial suspension in an agar plate, and use a sterile spreading stick to evenly spread the bacterial suspension on the surface of the agar medium. Place the sterilized and dried Oxford cup vertically on a plate with a bacterial layer, add 50μL of the original solution of the compound spice extract into the cup, use sterile saline as the negative control group, incubate Staphylococcus aureus and Escherichia coli in a 37℃ constant temperature incubator for 18-24h, and incubate yeast in a 28℃ constant temperature incubator for 24-48h. After the culture is completed, the diameter of the inhibition zone (in mm) is measured using the vernier caliper cross method. The antibacterial test of each group of extracts is repeated 3 times, and the results are averaged.

[0075] ③ Flavor preference test

[0076] Sensory tests were used to evaluate the flavor preferences of each compound sauce. 100 target consumers were selected as sensory evaluation panel members to give a comprehensive score based on color, smell, and taste. The score range was 0-10. The higher the score, the better the test result. The average score of each product evaluation panel member was taken as the score of the product at that inspection point.

[0077] The results of the above test method are shown in Table 1.

[0078] Table 1 Extraction rate of spice extracts of Examples 1-5 and Comparative Examples 1-3, antibacterial and antiseptic test results, and flavor preference test results

[0079]

[0080] It can be seen from the data results in Table 1 that the preparation method of the spice extract in Examples 1-5 of the present invention can not only improve the extraction rate of the chemical components of the spices, but also improve and enrich the flavor of the sauce in the application of the compound sauce, and can also enhance the antibacterial effect of the spice extract; although the combined molecular distillation technology will cause the loss of some spice extract components and reduce the extraction rate of the preparation method of the present invention, the technology can further purify and concentrate the active ingredients therein to increase the concentration of the active ingredients in the spice extract, and ensure that the spice extract has better flavor quality and antibacterial and antiseptic ability.

[0081] Application Test 2: Volatile Oil Component Analysis Method

[0082] The composite spice essential oils prepared by the preparation methods of Comparative Example 2 and Example 1 were subjected to GC gas chromatography-MS mass spectrometry analysis.

[0083] The conditions of gas chromatography were as follows: HP-INNO-WAX capillary column (30m×0.25mm×0.25μm); helium as carrier gas, column flow rate of 1.0mL / min, injection volume of 0.8μL. Program temperature conditions: initial temperature of 60℃, maintained for 3min, then heated to 250℃ at 5℃ / min. Mass spectrometry conditions: ionization source of EI, ionization energy of 70eV; quadrupole 150℃, injection port 250℃, ion source temperature 280℃; scanning range 50~550m / z. The relative content of each component was calculated by peak area normalization method.

[0084] Through the above detection, the main chemical component contents of the composite spice essential oil 1# prepared in Comparative Example 2 and the composite spice essential oil 2# prepared in Example 1 are compared as shown in Table 2.

[0085] Table 2 Comparison of main component contents (%)

[0086] Ingredient name Comparative Example 1: Composite spice essential oil 1# Embodiment 1 composite spice essential oil 2# Anethole 13.67％ 17.53％ Anisole 5.17％ 5.23％ Artemisinin 3.20％ 4.83％ Anisaldehyde 5.25％ 9.41％ Cinnamaldehyde 5.97％ 8.68％ Cinnamic acid 2.48％ 3.56％ Eugenol 2.13％ 1.29％ α-Pinene 5.76％ 8.62％ Geraniol 3.10％ 5.35％ Citronellol 1.85％ 2.73％ Linalool 1.50％ 1.68％ Limonene 10.26％ 13.42％ γ-Terpinene 4.61％ 7.84％ Methyl octadecenoate 4.92％ 1.21％ Octadecanadienoic acid methyl ester 5.15％ 1.67％

[0087] It can be seen from Table 2 that the content of most chemical components in the composite spice essential oil 1# prepared in Example 1 is higher than that in the composite spice essential oil 2# prepared by steam distillation in Comparative Example 2. Although the content of methyl octadecenoate and methyl octadecadienoate in the steam distillation method is higher than that in the method of the present invention, these components are not characteristic components in the composite spice essential oil and contribute little to the presentation of the composite flavor of the spice extract. Therefore, the quality of the composite spice essential oil prepared by the preparation method of the present invention is better.

[0088] The present invention compares the essential oil components obtained by the multi-combination technology of ultrafine grinding, supercritical extraction and molecular distillation of the present invention with those obtained by the traditional extraction process (the traditional process steam distillation method for spice extraction in Comparative Example 2) through a volatile oil component analysis method test, which can highlight the technical advantages of the multi-combination technology of ultrafine grinding, supercritical extraction and molecular distillation of the present invention.

[0089] Application test 3: Stability of compound sauces

[0090] The spice extracts prepared in Example 1, Comparative Example 1 and Comparative Example 2 of the present invention were selected, and the composite sauce of Comparative Example 3 without adding the spice extract was used as the control group to test the effects of the spice extract prepared by the present invention on the antioxidant capacity and antibacterial and preservative effects of the composite sauce during storage.

[0091] ① Antioxidant test

[0092] The compound sauces prepared in Example 1 and Comparative Examples 1-3 of the present invention were placed in a 50°C constant temperature incubator to accelerate the shelf life of the products, and the peroxide values ​​were detected every 0d, 7d, 14d, and 28d, and a trend chart of the peroxide value change over time was prepared to compare the antioxidant activity of different spice extracts in the compound sauces. The determination of the peroxide value was carried out in accordance with GB 5009.227-2016 "Determination of Peroxide Value in Foods in National Food Safety Standards".

[0093] ② Total colony count test

[0094] The compound sauces prepared in Example 1 and Comparative Examples 1-3 of the present invention were placed in a 50°C constant temperature incubator to accelerate the shelf life of the products, and the total colony count was detected every 0d, 7d, 14d, and 28d to observe the antibacterial effect of different spice extracts in the compound sauces. The total colony count was determined in accordance with GB 4789.2-2022 "National Food Safety Standard for Determination of Total Colony Count in Food Microbiological Examination".

[0095] The results of the above test method can be found in Figure 1 , Figure 2 :

[0096] Depend on Figure 1 It can be seen that the peroxide value of the composite sauce without adding spice extract in Comparative Example 3 increased significantly during the storage of the product, while the spice extracts prepared in Example 1, Comparative Example 1 and Comparative Example 2 all had an inhibitory effect on the increase of the peroxide value of the composite sauce during storage, among which the spice extract prepared by supercritical extraction combined with molecular distillation technology had the most obvious antioxidant effect.

[0097] Depend on Figure 2It can be seen that with the extension of storage time, the total colony count of the comparative example 3 group without adding spice extract increased significantly. At the same time, the comparative examples 1 and 2 groups with added spice extract showed a significant increasing trend only in the 14-28d period. The spice extract prepared by supercritical extraction combined with molecular distillation technology in Example 1 controlled the total colony count of the composite sauce during the entire storage process at an almost stable level, and showed the best antibacterial and antiseptic effect.

[0098] Most of the existing technologies currently focus on the research description of a single effect of spices (such as the comparison of the effects of compound spice essential oils and artificial antioxidants, and the study of the antibacterial effect of compound spice essential oils or powders), and have not been combined with upstream extraction and purification technologies to carry out research. The key to the present invention is the spice extract obtained by combining ultrafine grinding, supercritical extraction and molecular distillation technologies, and its characteristics are reflected in many aspects in the application of compound sauces.

[0099] In summary, the spice extract prepared by the present invention can not only effectively inhibit the fat oxidation of the compound sauce, but also play a good antibacterial effect and enhance the stability of the compound sauce product.

[0100] The embodiments of the present invention are described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions and variations of these embodiments are made without departing from the principles and spirit of the present invention, and still fall within the protection scope of the present invention.

Claims

1. A spice extract for compound sauce, characterized in that: Prepared by a method comprising the following steps: Step (1) pretreatment of spices: selecting spice raw materials, subjecting the spices to a pretreatment process including ultrafine grinding to obtain spice powder; Step (2) supercritical CO2 fluid extraction: using CO2 as an extraction solvent, adjusting the temperature, pressure and CO2 flow rate parameters, and extracting the spice powder using supercritical CO2 fluid to obtain a spice crude extract; Step (3) separation and purification: adjusting the distillation pressure and distillation temperature parameters, and subjecting the spice crude extract to molecular distillation separation and purification to obtain a high-purity spice extract.

2. The spice extract for compound sauce according to claim 1, characterized in that: The spices in step (1) are composed of the following raw materials in the following proportions by weight: 10-20 parts of fennel, 8-12 parts of cinnamon, 5-10 parts of star anise, 10-15 parts of bay leaves, and 5-10 parts of tangerine peel.

3. The spice extract for compound sauce according to claim 1, characterized in that: The pretreatment described in step (1) is to wash, dry and ultrafinely grind the spices. During the ultrafine grinding, the grinding time is 5 to 25 minutes, the grinding power is 18 to 26 KW, and the grinding mesh size is 100 to 300 meshes.

4. The spice extract for compound sauce according to claim 1, characterized in that: When supercritical CO2 fluid extraction is used in step (2), the supercritical CO2 fluid flow rate is 6 to 22 L / h, the extraction temperature is 30 to 50°C, the extraction pressure is 20 to 40 MPa, and the extraction time is 0.5 to 2.5 h.

5. The spice extract for compound sauce according to claim 1, characterized in that: During the molecular distillation separation and purification in step (3), the distillation temperature of the molecular distillation is 60-100° C. and the distillation pressure is 100-180 Pa.

6. Use of the spice extract according to any one of claims 1 to 5 in compound sauces.

7. The use according to claim 6, characterized in that: The raw materials of the composite sauce include the following components in parts by mass: 215-225 parts of pork, 28-32 parts of cordyceps flowers, 64-68 parts of bean paste, 78-82 parts of salted peppers, 450 parts of edible oil, 18-26 parts of edible salt, 20-30 parts of white sugar, 1.0-1.5 parts of spice extract, 10-15 parts of monosodium glutamate, 36-44 parts of aged vinegar, 18-22 parts of garlic, and 18-22 parts of onion.

8. The use according to claim 6, characterized in that: The spice extract is used for improving and enriching the flavor of compound sauces.

9. The use according to claim 6, characterized in that: The spice extract is used in inhibiting oxidation, inhibiting bacteria and enhancing stability of compound sauces during storage.

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