Method for preparing spice for food by using medicinal and edible traditional Chinese medicinal materials as raw materials

Abstract

The invention provides a method for preparing a spice for food by using medicinal and edible traditional Chinese medicinal materials as raw materials, which comprises the following steps: (1) preparing a plant extract A by using Guangdong Xinhui dried orange peel, exocarpium citri grandis, pogostemon cablin and Hangzhou white chrysanthemum; (2) preparing a plant extract B from Hangzhou angelica dahurica, perilla leaves, dandelion and liquorice; (3) using nardostachys jatamansi, amomum cardamomum, clove and myristica fragrans to obtain a plant extract C; and (4) mixing the plant extract A, the plant extract B and the plant extract C to obtain the food spice prepared from the medicinal and edible traditional Chinese medicinal materials as the raw materials. A plurality of traditional Chinese medicinal materials are selected as raw materials, and a special preparation process is used, so that the prepared food spice is longer in storage stability and more lasting in fragrance.

Description

Technical Field

[0001] The present invention belongs to the technical field of spices, and particularly relates to a method for preparing food spices from Chinese medicinal materials homologous to food and medicine. Background Art

[0002] Spices can be classified into spices for daily necessities, food spices, and tobacco spices according to their application fields. These spices are usually called seasonings in daily life and have become indispensable companions in our lives. However, in home cooking, it is impossible to prepare such a large variety of spice raw materials. Therefore, various seasoning combinations have emerged on the market, such as convenient seasonings like nine-spice powder and thirteen-spice powder. According to current regulations, there are more than 500 kinds of food spices permitted to be used in China. However, it is obviously impossible to mix all the spices together. Therefore, different ratios of spices will bring different flavor effects.

[0003] Currently, the food spices on the market have problems such as poor storage stability, easy deterioration after long-term placement, and non-persistent fragrance. Therefore, there is an urgent need for a method for preparing food spices from Chinese medicinal materials homologous to food and medicine. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for preparing food spices from Chinese medicinal materials homologous to food and medicine.

[0005] To achieve the above purpose, the present invention provides the following technical solutions: A method for preparing food spices from Chinese medicinal materials homologous to food and medicine, comprising the following steps: (1) Mix Guangdong Xinhui tangerine peel, Huazhou pomelo peel, Pogostemon cablin, and Hangzhou white chrysanthemum, pulverize and pass through an 80-mesh sieve to obtain fine powder. First, place the fine powder in a low temperature of -25°C for 2 - 3 minutes, then rapidly heat up to 25°C within 2 seconds, and repeat 2 - 3 times. Then, apply pressure to 16 - 18 MPa, maintain for 3 - 5 minutes, and then release the pressure to normal pressure, repeating 2 - 3 times to obtain pretreated fine powder. Mix the pretreated fine powder with an ethanol aqueous solution with a volume fraction of 60 - 70% at a mass ratio of 1:8 - 10, heat under reflux for extraction 2 - 3 times, each extraction for 80 - 100 minutes, filter, combine the filtrates to obtain a crude extract. Perform ultrasonic extraction on the crude extract, vacuum filtration, concentration, and drying to obtain plant extract A; (2)After Angelica dahurica (Fisch. ex Hoffm.) Benth. et Hook. f. var. formosana (Boiss.) Shan et Yuan, Perilla frutescens (L.) Britt., Taraxacum mongolicum Hand.-Mazz., and Glycyrrhiza uralensis Fisch. are mixed, they are pulverized and screened through a 100-mesh sieve to obtain a mixed powder. 90-100 parts by mass of the mixed powder and 500-600 parts by mass of purified water are mixed and sterilized to obtain a mixed liquid; 1 part by mass of the mixed bacterium agent and the mixed liquid are added to a fermentation tank, mixed evenly, the pH is adjusted to 6.2-6.4, and fermentation is carried out. After fermentation is completed, sterilization treatment is carried out to obtain a fermentation system; the fermentation system is centrifuged at 8000-9000 rpm for 10-15 min, then filtered through a 0.22 μm membrane, the supernatant is taken, concentrated and dried to obtain plant extract B; (3)Kaempferia galanga L., Amomum kravanh Pierre ex Gagnep., Eugenia caryophyllata Thunb., and Myristica fragrans Houtt. are mixed, compound enzyme and water are added and mixed, and enzymatic hydrolysis is carried out to obtain an enzymatic hydrolysate; after inactivating the enzyme, ethanol 2-3 times the mass of water is added to the enzymatic hydrolysate, mixed evenly, heated under reflux at 90-100 °C for 1-2 h, the distillate is collected, and water and ethanol are removed by reduced pressure concentration to obtain plant extract C; (4)Plant extract A, plant extract B, and plant extract C are mixed to obtain a food flavor prepared from medicinal and edible Chinese herbal medicines as raw materials.

[0006] Furthermore, the weight ratio of the dried tangerine peel from Xinhui, Guangdong, Exocarpium Citri Grandis from Huazhou, Pogostemon cablin (Blanco) Benth., and Chrysanthemum morifolium Ramat. is 10:(1-4):(6-9):(12-16).

[0007] Dried tangerine peel from Xinhui, Guangdong: This refers to the dried tangerine peel produced in Xinhui area of Guangdong Province, which is famous for its unique aroma and medicinal value. The dried tangerine peel has the effects of regulating qi and strengthening the spleen, drying dampness and resolving phlegm, and is often used in traditional Chinese medicine prescriptions. At the same time, it is also a common condiment.

[0008] Exocarpium Citri Grandis from Huazhou: Exocarpium Citri Grandis from Huazhou refers to the orange peel produced in a specific area. After being processed by a special process, its color shows red and it has a unique aroma. It is also used in traditional Chinese medicine, has the effect of promoting qi and promoting digestion, and can also be used as a condiment in cooking.

[0009] Pogostemon cablin (Blanco) Benth.: Pogostemon cablin (Blanco) Benth. is a herbaceous plant. Its leaves and flowers have a special aroma and can be used to make spices or be used as medicine. Pogostemon cablin (Blanco) Benth. has the effects of relieving summer heat and resolving dampness, and is often used as an ingredient in cooling beverages in summer.

[0010] Chrysanthemum, also known as "fetal chrysanthemum", is a variety of chrysanthemum that is a specialty of Hangzhou City, Zhejiang Province, China. It is famous for its white color, beautiful shape and rich fragrance. Chrysanthemum is not only an ornamental plant, but also has high medicinal value and drinking value. Medicinal value: Chrysanthemum is rich in nutrients such as flavonoids, vitamins, minerals, etc., and has the effects of clearing away heat and detoxifying, improving eyesight and reducing fire, and anti-inflammatory and antibacterial. In traditional Chinese medicine, it is often used to treat symptoms such as headaches, dizziness, and blurred vision. Drinking value: Chrysanthemum can be used to make tea. Chrysanthemum tea has the characteristics of fragrance and sweetness, and is deeply loved by people. Regular drinking of chrysanthemum tea is also helpful in improving skin conditions and relieving eye fatigue.

[0011] The present invention crushes and sieves Guangdong Xinhui dried orange peel, Huazhou tangerine peel, patchouli and chrysanthemum as materials to form micropowder, increases the surface area, and helps to fully release the effective ingredients in the subsequent processing process. Temperature cycle treatment: The process of low-temperature freezing and rapid heating may cause changes in the cell wall structure. This repeated thermal expansion and contraction helps to destroy the cell wall, making it easier for the aroma components to precipitate from the material. Pressure treatment: High-pressure treatment can further destroy the cell structure, making it easier for the aroma components to be extracted. At the same time, this treatment may also help to seal some aroma components, thereby extending the volatilization time of the aroma. Organic solvent extraction: Using ethanol aqueous solution as a solvent for heating and reflux extraction can effectively dissolve and extract the aroma components, and multiple extractions ensure that the aroma substances are recovered to the greatest extent. Ultrasonic assisted extraction: Ultrasonic waves can produce cavitation effects, enhance the dissolution rate of effective ingredients, and improve extraction efficiency. This preparation method destroys the plant cell wall by physical means, increases the release of effective ingredients, and combines chemical extraction technology to increase the concentration of aroma components. The plant extract A finally obtained has a more lasting fragrance because it contains a higher concentration of aroma components.

[0012] Furthermore, the weight ratio of Angelica dahurica, Perilla frutescens leaves, Taraxacum officinale and Licorice is 10:(2-6):(11-14):(12-15).

[0013] Furthermore, the mixed bacterial agent includes Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium lactis.

[0014] Furthermore, the mixed bacterial agent includes Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium lactis in a weight ratio of 1:1.2-1.4:0.5-0.7.

[0015] Furthermore, the fermentation conditions are: anaerobic fermentation at 36-40°C for 3-5 days.

[0016] The present invention mixes plant raw materials such as Angelica dahurica var. formosana, Perilla frutescens leaf, Taraxacum mongolicum, and Glycyrrhiza glabra, pulverizes them, and sifts them through a 100-mesh sieve, which is beneficial for the extraction of active ingredients in subsequent processing. Fermentation process: Fermentation is carried out by adding a mixed inoculum. The microbial metabolic activities can transform the complex compounds in plants into more volatile small-molecule aroma components, and at the same time, new aroma compounds may be produced, enhancing the layering and complexity of the aroma. Through the above steps, the finally obtained plant extract B not only contains high concentrations of aroma components, but also improves the purity of the aroma due to the removal of unnecessary impurities, so the aroma is more persistent. In addition, the new compounds generated during the fermentation process may also enhance the stability of the aroma, making the aroma not easily volatilize quickly.

[0017] Further, the ratio of Zingiber officinale var. pallidum, Amomum kravanh, Eugenia caryophyllata, and Myristica fragrans is (1-4):10:(10-13):(6-9).

[0018] Further, the complex enzyme includes pectinase, amylase, and neutral protease.

[0019] Further, the complex enzyme includes pectinase, amylase, and neutral protease in a weight ratio of 0.4-0.7:1:1.2-1.5.

[0020] Further, the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 35-40 °C for 5-7 h.

[0021] The present invention uses a complex enzyme for enzymatic hydrolysis, which can efficiently decompose polysaccharides and other complex macromolecular substances in the plant cell wall, thereby releasing more aroma components. The enzymatic hydrolysis process is mild, reducing the damage to aroma components caused by high temperature, and helping to retain more natural aromas. Ethanol is added to the liquid after enzymatic hydrolysis and heated under reflux at a higher temperature, which can effectively extract the aroma components. As a good solvent, ethanol can better dissolve the aroma components, and heating under reflux also helps the full dissolution of the aroma components. Vacuum concentration can reduce the boiling point, avoid the damage to aroma components caused by high temperature, and at the same time, the concentration process also removes most of the solvent, increasing the concentration of the aroma components. This makes the finally obtained plant extract C have a higher density of aroma components, so the fragrance is more persistent.

[0022] Compared with the prior art, the advantages and beneficial effects of the present invention are: The present invention selects a variety of Chinese medicinal materials as raw materials and uses a special preparation process, and the storage stability of the prepared food flavor is longer and the fragrance is more persistent. When plant extract A, plant extract B, and plant extract C are mixed, since they are all finely processed, the ingredients are relatively pure, and they may all have undergone some form of concentration or drying treatment, so the mixed spice product is not easy to agglomerate, and because they have different aroma components and complement each other, the effect of a long-lasting fragrance can be achieved. Specific embodiments

[0023] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Apparently, the described embodiments are only a part of the embodiments of the present invention, rather than all of them. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0024] The bacterial strains of the present invention are commercially available products and are purchased from: Lactobacillus plantarum, with a viable count of 10 billion CFU / g. Preservation number: CCTCC AB 2010210. Preserved in the China Center for Type Culture Collection.

[0025] Lactobacillus acidophilus, with a viable count of 20 billion CFU / g. Preservation number: CCTCC AB 2010208. Preserved in the China Center for Type Culture Collection.

[0026] Bifidobacterium lactis, with a viable count of 10 billion CFU / g. Preservation number: SHBCC D24675. Preserved in the Shanghai Center for Preservation of Microorganisms.

[0027] Bifidobacterium longum, with a viable count of 10 billion CFU / g. Preservation number: CCTCCHB20082718. Preserved in the China Center for Type Culture Collection.

[0028] Lactobacillus delbrueckii subsp. bulgaricus, with a viable count of 20 billion CFU / g. Preservation number: CCTCCCB20082295; Preserved in the China Center for Type Culture Collection.

[0029] Lactobacillus helveticus, with a viable count of 20 billion CFU / g. Preservation number: CCTCCAB2010205; Preserved in the China Center for Type Culture Collection.

[0030] Example 1 This example provides a method for preparing a food flavoring from medicinal and edible homologous Chinese herbal medicines, including the following steps: (1) Mix Guangdong Xinhui tangerine peel, Huazhou pomelo peel, Pogostemon cablin, and Hangzhou white chrysanthemum, pulverize them, and pass through an 80-mesh sieve to obtain fine powder; first place the fine powder in a low temperature of -25°C for 2 minutes, then rapidly heat it to 25°C within 2 seconds, and repeat 2 times; then apply pressure to 16 MPa, maintain for 3 minutes, and then release the pressure to normal pressure, and repeat 2 times to obtain pretreated fine powder; mix the pretreated fine powder and 60% ethanol aqueous solution with a mass ratio of 1:8, heat under reflux for extraction 2 times, each extraction for 800 minutes, filter, combine the filtrates to obtain a crude extract; perform ultrasonic extraction on the crude extract, vacuum filtration, concentration, and drying to obtain plant extract A; (2)After Angelica dahurica (Fisch. ex Hoffm.) Benth. et Hook. f. var. formosana (Boiss.) Shan et Yuan, Perilla frutescens (L.) Britt., Taraxacum mongolicum Hand.-Mazz., and Glycyrrhiza uralensis Fisch. are mixed, they are pulverized and sieved through a 100-mesh sieve to obtain a mixed powder. 90 parts by mass of the mixed powder and 500 parts by mass of purified water are mixed and sterilized to obtain a mixed liquid; 1 part by mass of the mixed bacterial agent and the mixed liquid are added to a fermentation tank, mixed evenly, the pH is adjusted to 6.2, and fermentation is carried out. After fermentation is completed, sterilization treatment is carried out to obtain a fermentation system; the fermentation system is centrifuged at 8000 rpm for 10 min, then filtered through a 0.22-μm membrane, the supernatant is taken, concentrated and dried to obtain plant extract B; (3)Kaempferia galanga L., Amomum kravanh Pierre ex Gagnep., Eugenia caryophyllata Thunb., and Myristica fragrans Houtt. are mixed, compound enzyme and water are added and mixed, and enzymatic hydrolysis is carried out to obtain an enzymatic hydrolysate; after inactivating the enzyme, ethanol twice the mass of water is added to the enzymatic hydrolysate, mixed evenly, heated under reflux at 90 °C for 1 h, the distillate is collected, and water and ethanol are removed by vacuum concentration to obtain plant extract C; (4)Plant extract A, plant extract B, and plant extract C are mixed to obtain a food flavor prepared from medicinal and edible homologous Chinese medicinal materials.

[0031] The weight ratio of the Guangdong Xinhui tangerine peel, Citrus grandis 'Tomentosa', Pogostemon cablin (Blanco) Benth., and Chrysanthemum morifolium Ramat. is 10:1:6:12.

[0032] The weight ratio of Angelica dahurica (Fisch. ex Hoffm.) Benth. et Hook. f. var. formosana (Boiss.) Shan et Yuan, Perilla frutescens (L.) Britt., Taraxacum mongolicum Hand.-Mazz., and Glycyrrhiza uralensis Fisch. is 10:2:11:12.

[0033] The mixed bacterial agent includes Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis.

[0034] The mixed bacterial agent includes Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis with a weight ratio of 1:1.2:0.5.

[0035] The fermentation conditions are: anaerobic fermentation for 3 days at 36 °C.

[0036] The weight ratio of Kaempferia galanga L., Amomum kravanh Pierre ex Gagnep., Eugenia caryophyllata Thunb., and Myristica fragrans Houtt. is 1:10:10:6.

[0037] The compound enzyme includes pectinase, amylase, and neutral protease.

[0038] The compound enzyme includes pectinase, amylase, and neutral protease with a weight ratio of 0.4:1:1.2.

[0039] The enzymatic hydrolysis conditions are: enzymatic hydrolysis at 35 °C for 5 h.

[0040] Example 2 This example provides a method for preparing a food flavor from medicinal and edible homologous Chinese medicinal materials, including the following steps: (1) Mix tangerine peel from Xinhui, Guangdong, orange peel from Huazhou, patchouli, and Hangzhou white chrysanthemum, crush them, and sieve through an 80-mesh sieve to obtain fine powder. First, place the fine powder in a low temperature of -25°C for 3 minutes, then rapidly heat it to 25°C within 2 seconds, and repeat this process 3 times. Then, apply a pressure of 18 MPa and maintain it for 5 minutes, and then release the pressure to atmospheric pressure and repeat this process 3 times to obtain pretreated fine powder. Mix the pretreated fine powder and 70% ethanol aqueous solution in a mass ratio of 1:10, heat under reflux for extraction 3 times, with each extraction lasting 100 minutes, filter, and combine the filtrates to obtain a crude extract. Subject the crude extract to ultrasonic extraction, vacuum filtration, concentration, and drying to obtain plant extract A; (2) Mix Angelica dahurica var. formosana, perilla leaf, dandelion, and licorice, crush them, and sieve through a 100-mesh sieve to obtain a mixed powder. Mix 100 parts by mass of the mixed powder and 600 parts by mass of pure water, sterilize it to obtain a mixed liquid. Add 1 part by mass of the mixed bacterium agent and the mixed liquid into a fermentation tank, mix evenly, adjust the pH to 6.4, and carry out fermentation. After fermentation is completed, perform sterilization treatment to obtain a fermentation system. Centrifuge the fermentation system at 9000 rpm for 15 minutes, then filter through a 0.22-μm membrane, take the supernatant, concentrate, and dry it to obtain plant extract B; (3) Mix Chinese spikenard, white cardamom, clove, and nutmeg, add a composite enzyme and water and mix them to carry out enzymatic hydrolysis to obtain an enzymatic hydrolysate. After inactivating the enzyme, add ethanol 3 times the mass of water to the enzymatic hydrolysate, mix evenly, heat under reflux at 100°C for 2 hours, collect the distillate, and concentrate under reduced pressure to remove water and ethanol to obtain plant extract C; (4) Mix plant extract A, plant extract B, and plant extract C to obtain a food flavor prepared from medicinal and edible homologous Chinese medicinal materials.

[0041] The weight ratio of the tangerine peel from Xinhui, Guangdong, orange peel from Huazhou, patchouli, and Hangzhou white chrysanthemum is 10:4:9:16.

[0042] The weight ratio of Angelica dahurica var. formosana, perilla leaf, dandelion, and licorice is 10:6:14:15.

[0043] The mixed bacterium agent includes Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis.

[0044] The mixed bacterium agent includes Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis in a weight ratio of 1:1.4:0.7.

[0045] The fermentation conditions are: anaerobic fermentation for 5 days at 40°C.

[0046] The ratio of Chinese spikenard, white cardamom, clove, and nutmeg is 4:10:13:9.

[0047] The composite enzyme includes pectinase, amylase, and neutral protease.

[0048] The complex enzyme includes pectinase, amylase and neutral protease at a weight ratio of 0.7:1:1.5.

[0049] The enzymatic hydrolysis conditions are: enzymatic hydrolysis at 40 °C for 7 h.

[0050] Example 3 This example provides a method for preparing a food flavor using medicinal and edible homologous Chinese herbal medicines as raw materials, including the following steps: (1) Mix Guangdong Xinhui tangerine peel, Huazhou pomelo peel, Pogostemon cablin and Hangzhou white chrysanthemum, pulverize and pass through an 80-mesh sieve to obtain fine powder; first place the fine powder in a low temperature of -25 °C for 2 min, then rapidly heat up to 25 °C within 2 seconds, repeat 2 times; then pressurize to 16 MPa, hold for 3 min, and then release the pressure to atmospheric pressure, repeat 2 times to obtain pretreated fine powder; mix the pretreated fine powder and 60% ethanol aqueous solution by volume at a mass ratio of 1:8, heat under reflux for extraction 2 times, each extraction for 800 min, filter, combine the filtrates to obtain a crude extract; subject the crude extract to ultrasonic extraction, vacuum filtration, concentration and drying to obtain plant extract A; (2) Mix Angelica dahurica, Perilla frutescens leaf, Taraxacum mongolicum and Glycyrrhiza glabra, pulverize and pass through a 100-mesh sieve to obtain a mixed powder, mix 90 parts by mass of the mixed powder and 500 parts by mass of pure water, sterilize to obtain a mixed liquid; add 1 part by mass of the mixed bacterial agent and the mixed liquid to a fermentation tank, mix evenly, adjust the pH to 6.2, carry out fermentation, and carry out sterilization treatment after fermentation is completed to obtain a fermentation system; centrifuge the fermentation system at 8000 rpm for 10 min, then filter through a 0.22 μm membrane, take the supernatant, concentrate and dry to obtain plant extract B; (3) Mix Nardostachys jatamansi, Amomum kravanh, Eugenia caryophyllata and Myristica fragrans, add a complex enzyme and water to mix, carry out enzymatic hydrolysis to obtain an enzymatic hydrolysate; after inactivating the enzyme, add ethanol 2 times the mass of water to the enzymatic hydrolysate, mix evenly, heat under reflux at 90 °C for 1 h, collect the distillate, and concentrate under reduced pressure to remove water and ethanol to obtain plant extract C; (4) Mix plant extract A, plant extract B and plant extract C to obtain a food flavor prepared using medicinal and edible homologous Chinese herbal medicines as raw materials.

[0051] The weight ratio of the Guangdong Xinhui tangerine peel, Huazhou pomelo peel, Pogostemon cablin and Hangzhou white chrysanthemum is 10:4:9:14.

[0052] The weight ratio of Angelica dahurica, Perilla frutescens leaf, Taraxacum mongolicum and Glycyrrhiza glabra is 10:4:13:14.

[0053] The mixed bacterial agent includes Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium lactis.

[0054] The mixed bacterial agent includes Lactobacillus plantarum, Lactobacillus acidophilus and Bifidobacterium lactis at a weight ratio of 1:1.2:0.5.

[0055] The fermentation conditions are as follows: anaerobic fermentation for 3 days at 36°C.

[0056] The ratio of Zingiber officinale, Amomum kravanh, Eugenia caryophyllata, and Myristica fragrans is 3:10:11:8.

[0057] The complex enzyme includes pectinase, amylase, and neutral protease.

[0058] The complex enzyme includes pectinase, amylase, and neutral protease with a weight ratio of 0.4:1:1.2.

[0059] The enzymolysis conditions are as follows: enzymolysis at 35°C for 5 h.

[0060] Comparative Example 1 The difference between this comparative example and Example 1 is that pretreatment is not carried out in step (1).

[0061] Specifically: (1) Mix dried tangerine peel from Xinhui, Guangdong, Citrus grandis 'Tomentosa', Pogostemon cablin, and Chrysanthemum morifolium Ramat., pulverize and pass through an 80-mesh sieve to obtain fine powder; mix the fine powder with an ethanol aqueous solution with a volume fraction of 60% at a mass ratio of 1:8, heat under reflux for extraction 2 times, each extraction for 800 min, filter, combine the filtrates, and obtain a crude extract; subject the crude extract to ultrasonic extraction, vacuum filtration, concentration, and drying to obtain Plant Extract A.

[0062] Comparative Example 2 The difference between this comparative example and Example 1 is that enzymolysis is not carried out in step (3).

[0063] (3) Mix Zingiber officinale, Amomum kravanh, Eugenia caryophyllata, and Myristica fragrans, add water and mix, add ethanol with a mass twice that of water, mix evenly, heat under reflux at 90°C for 1 h, collect the distillate, and concentrate under reduced pressure to remove water and ethanol to obtain Plant Extract C.

[0064] Comparative Example 3 The difference between this comparative example and Example 1 is that the weight ratio of dried tangerine peel from Xinhui, Guangdong, Citrus grandis 'Tomentosa', Pogostemon cablin, and Chrysanthemum morifolium Ramat. is 1:1:1:1.

[0065] Comparative Example 4 The difference between this comparative example and Example 1 is that the weight ratio of Angelica dahurica, Perilla frutescens, Taraxacum mongolicum, and Glycyrrhiza uralensis is 1:1:1:1.

[0066] Comparative Example 5 The difference between this comparative example and Example 1 is that the ratio of Zingiber officinale, Amomum kravanh, Eugenia caryophyllata, and Myristica fragrans is 1:1:1:1.

[0067] Comparative Example 6 The difference between this comparative example and Example 1 is that the mixed bacterial agent includes Bifidobacterium longum, Lactobacillus bulgaricus, and Lactobacillus helveticus with a weight ratio of 1:1.2:0.5.

[0068] Comparative Example 7 The difference between this comparative example and Example 1 is that the complex enzyme includes alkaline protease, cellulase and glucanase.

[0069] Performance Test The spices prepared in Examples 1-3 and Comparative Examples 1-7 were stored sealed at room temperature, and after 2 years, it was observed whether they caked and the aroma situation. The aroma was divided into 5 grades, and the higher the grade, the stronger the aroma. The results are shown in Table 1.

[0070] Table 1 Performance Test Results

[0071] It can be seen from Table 1 that the spice described in the present invention has excellent storage stability and aroma effect.

[0072] By comparing Example 1 with Comparative Examples 1-2, it can be seen that the pretreatment and enzymatic hydrolysis steps described in the present invention can significantly improve the aroma effect.

[0073] By comparing Example 1 with Comparative Examples 3-5, it can be seen that the present invention significantly improves the aroma effect by adjusting the weight ratio of traditional Chinese medicinal materials.

[0074] By comparing Example 1 with Comparative Examples 6-7, it can be seen that the present invention can improve the aroma of the spice by using specific bacteria and enzymes.

[0075] The above is the preferred implementation mode of the present invention. It should be pointed out that for those of ordinary skill in the art, without departing from the principle described in the present invention, several improvements and retouches can be made, and these improvements and retouches should also be regarded as the protection scope of the present invention.

Claims

1. A method for preparing food flavoring from Chinese medicinal herbs with both medicinal and edible properties as raw materials, characterized in that, It includes the following steps: (1) Mix tangerine peel from Xinhui, Guangdong, Exocarpium Citri Grandis from Huazhou, Pogostemon cablin, and Chrysanthemi Flos from Hangzhou, pulverize them, and sieve through an 80-mesh sieve to obtain fine powder. First, place the fine powder in a low temperature of -25°C for 2 - 3 minutes, then rapidly heat it to 25°C within 2 seconds, and repeat this process 2 - 3 times. Then apply pressure to 16 - 18 MPa, maintain it for 3 - 5 minutes, and then release the pressure to atmospheric pressure, repeating 2 - 3 times to obtain pretreated fine powder. Mix the pretreated fine powder with an ethanol aqueous solution with a volume fraction of 60 - 70% at a mass ratio of 1:8 - 10, heat under reflux for extraction 2 - 3 times, with each extraction lasting 80 - 100 minutes, filter, and combine the filtrates to obtain a crude extract. Subject the crude extract to ultrasonic extraction, vacuum filtration, concentration, and drying to obtain plant extract A; (2) Mix Angelica dahurica var. formosana, Perilla frutescens leaves, Taraxacum mongolicum, and Glycyrrhiza uralensis, pulverize them, and sieve through a 100-mesh sieve to obtain a mixed powder. Mix 90 - 100 parts by mass of the mixed powder with 500 - 600 parts by mass of pure water, sterilize to obtain a mixed liquid. Add 1 part by mass of the mixed bacterial agent and the mixed liquid to a fermenter, mix evenly, adjust the pH to 6.2 - 6.4, and carry out fermentation. After fermentation is completed, perform sterilization treatment to obtain a fermentation system. Centrifuge the fermentation system at 8000 - 9000 rpm for 10 - 15 minutes, then filter through a 0.22-μm membrane, take the supernatant, concentrate, and dry to obtain plant extract B; (3) Mix Nardostachys jatamansi, Amomum kravanh, Eugenia caryophyllata, and Myristica fragrans, add a composite enzyme and water and mix for enzymatic hydrolysis to obtain an enzymatic hydrolysate. After inactivating the enzyme, add ethanol with a mass 2 - 3 times that of water to the enzymatic hydrolysate, mix evenly, heat under reflux at 90 - 100°C for 1 - 2 hours, collect the distillate, and concentrate under reduced pressure to remove water and ethanol to obtain plant extract C; (4) Mix plant extract A, plant extract B, and plant extract C to obtain a food flavor prepared from medicinal and edible homologous Chinese medicinal materials.

2. The method for preparing a food flavoring from medicinal and edible Chinese herbal medicines according to claim 1, wherein The weight ratio of the tangerine peel from Xinhui, Guangdong, Exocarpium Citri Grandis from Huazhou, Pogostemon cablin, and Chrysanthemi Flos from Hangzhou is 10:(1 - 4):(6 - 9):(12 - 16).

3. The method for preparing a food flavoring from medicinal and edible Chinese herbal medicines according to claim 1, characterized in that, The weight ratio of Angelica dahurica var. formosana, Perilla frutescens leaves, Taraxacum mongolicum, and Glycyrrhiza uralensis is 10:(2 - 6):(11 - 14):(12 - 15).

4. The method for preparing a food flavor using medicinal and edible homologous Chinese medicinal materials as raw materials according to claim 1, wherein The mixed bacterial agent includes Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis.

5. The method for preparing a food flavoring from medicinal and edible Chinese herbal medicines according to claim 4, characterized in that, The mixed bacterial agent includes Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis with a weight ratio of 1:1.2 - 1.4:0.5 - 0.

7.

6. The method for preparing a food flavoring from medicinal and edible Chinese herbal medicines according to claim 1, characterized in that, The fermentation conditions are: anaerobic fermentation for 3 - 5 days at 36 - 40°C.

7. The method for preparing a food flavoring from medicinal and edible Chinese herbal medicines according to claim 1, wherein The ratio of Nardostachys jatamansi, Amomum kravanh, Eugenia caryophyllata, and Myristica fragrans is (1 - 4):10:(10 - 13):(6 - 9).

8. The method for preparing a food flavor using medicinal and edible homologous Chinese medicinal materials as raw materials according to claim 1, characterized in that, The composite enzyme includes pectinase, amylase, and neutral protease.

9. The method for preparing a food flavoring from medicinal and edible Chinese herbal medicines according to claim 8, wherein The composite enzyme includes pectinase, amylase, and neutral protease with a weight ratio of 0.4 - 0.7:1:1.2 - 1.

5.

10. The method for preparing a food flavoring from medicinal and edible Chinese herbal medicines according to claim 1, characterized in that, The enzymatic hydrolysis conditions are: enzymatic hydrolysis at 35 - 40°C for 5 - 7 hours.

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