An african flavoring spice blend composition, method of making and use thereof

Abstract

The present application relates to a kind of African flavor composite spice composition and its application, belong to food flavoring technical field.The composition described in the present application includes the following weight parts of component: 18~25 parts of galangal powder, 4~8 parts of cumin powder, 5~15 parts of smoked pepper powder, 8~15 parts of coriander seed powder, and the weight ratio of galangal powder and cumin powder is (2.5~5):1.The present application is based on the core cooking demand of long time stewing, charcoal roasting in Africa, adopts galangal as the core to build high-temperature flavor skeleton, and multiple components are synergized to form the complete system of "high-temperature lock aroma - double deodorization and flavor enhancement - all-scenario adaptation".Compared with traditional formula, high-temperature aroma retention, deodorization effect is significantly improved, and the pain points of traditional formula high-temperature flavor loss, insufficient deodorization capacity can be solved from the root.

Description

Technical Field

[0001] This invention belongs to the field of food seasoning technology, specifically relating to an African-style compound spice composition, its preparation method, and its application. Background Technology

[0002] Compound spices are key ingredients that impart distinctive flavors to food. In Africa, the culinary culture is characterized by long-term stewing in large pots and grilling over charcoal, with a prevailing taste preference for spicy, savory, and salty flavors, complemented by natural smoky notes. This places high demands on the ability of spices to remove fishy odors, enhance aroma, and maintain high-temperature stability.

[0003] The following technical problems exist with spice products currently circulating in the African market:

[0004] (1) The product form is rudimentary and the seasoning efficiency is low. The market mainly uses single ingredients such as coriander seeds, ginger, and chili peppers. Multiple ingredients need to be added separately during cooking, which is cumbersome and the flavor combination is unstable, making it difficult to ensure consistency in each cooking.

[0005] (2) Poor regional adaptability and insufficient versatility. Most of the commercially available compound spices are modified versions of European, American or Middle Eastern formulas, and have not been optimized for African cooking methods such as long stewing and charcoal grilling. As a result, the raw materials have low local recognition and are difficult to procure.

[0006] (3) Poor stability in high-temperature cooking. Existing compound spices lose aroma quickly and are prone to burnt bitterness and flavor deterioration in the mainstream African cooking scenarios of long stewing (60-120 minutes) and charcoal roasting (200-300℃), and cannot reliably meet the seasoning requirements.

[0007] (4) Limited ability to remove fishy smell and enhance aroma. For beef, mutton and freshwater fish, which are widely used in African cuisine, existing products are not effective in removing fishy smell and are not good at enhancing aroma, making it difficult to meet the taste preferences of local consumers.

[0008] Currently, there is no compound spice composition that uses galangal powder as the core flavor component, combined with smoked sweet pepper powder, cumin powder, and other commonly used African spices to construct a high-temperature resistant flavor framework, achieving high aroma retention and stable deodorizing and flavor-enhancing effects under long-term stewing and charcoal roasting conditions. Therefore, developing a compound spice composition with universal raw materials, good high-temperature stability, outstanding deodorizing and flavor-enhancing effects, and suitability for core African cooking scenarios is key to solving the pain points of existing technologies and meeting precise market demands. Summary of the Invention

[0009] The purpose of this invention is to overcome the shortcomings of existing technologies and provide an African-style compound spice composition, its preparation method, and its application. This composition uses galangal powder as the core flavor component, combined with smoked sweet pepper powder, cumin powder, and other common African spices to construct a high-temperature resistant flavor framework, achieving excellent aroma retention and stable deodorizing and aroma-enhancing effects under long-term stewing and charcoal roasting conditions.

[0010] To achieve the above objectives, the present invention provides the following technical solution:

[0011] This invention targets the core cooking scenarios and consumer pain points in the African market. It adopts a premixed compound formula, in which one product can replace multiple single spice ingredients, greatly simplifying cooking steps and ensuring consistent flavor. All ingredients are universal spices that have been circulating throughout the African continent for a long time, with no procurement barriers or cognitive obstacles. It constructs a dual deodorizing system through the penetrating deodorizing properties of galangal powder and the adsorbent deodorizing properties of cumin powder, supplemented by a heat-resistant flavor framework, which is perfectly adapted to the core cooking methods of Africa, such as long stewing and charcoal grilling.

[0012] An African-style compound spice composition, by weight, comprises the following ingredients: 18-25 parts galangal powder, 8-15 parts coriander seed powder, 7-13 parts turmeric powder, 7-12 parts onion powder, 4-8 parts garlic powder, 3-7 parts chili powder, 5-15 parts smoked sweet pepper powder, 4-8 parts cumin powder, 2-5 parts fenugreek seed powder, 1-3 parts nutmeg powder, 0.5-2 parts clove powder, and 1-3 parts dried thyme powder; wherein the weight ratio of galangal powder to cumin powder is (2.5-5):1; all ingredients comply with halal food standards.

[0013] As a preferred option, the following amounts of raw materials are used by weight: 20-24 parts galangal powder, 10-14 parts coriander seed powder, 8-12 parts turmeric powder, 8-11 parts onion powder, 5-7 parts garlic powder, 4-6 parts chili powder, 6-12 parts smoked sweet pepper powder, 5-7 parts cumin powder, 3-5 parts fenugreek seed powder, 1.5-2.5 parts nutmeg powder, 0.8-1.5 parts clove powder, and 1.5-2.5 parts dried thyme powder.

[0014] Preferably, the weight ratio of galangal powder to cumin powder is (3-4):1.

[0015] In this invention, the smoked sweet pepper powder is a powder obtained by pulverizing sweet peppers after smoking and drying; the Scottish cap pepper powder is a dried powder of a special pepper variety from Africa and the Caribbean; and the fenugreek seed powder is a powder obtained by pulverizing fenugreek seeds after low-temperature roasting.

[0016] In this invention, the synergistic effects of the various raw materials are as follows: Galangal powder provides a mild spicy base flavor, and its core component, 6-gingerol, exhibits better stability than ginger powder under high-temperature cooking. It is less prone to Maillard reaction browning at high temperatures, avoiding a burnt or bitter taste. It does not develop bitterness or flavor deterioration after prolonged stewing or charcoal grilling, and also possesses excellent penetrating properties for removing fishy odors and enhancing aroma; Smoked sweet pepper powder imparts a natural smoky flavor, aligning with the dietary habits of African charcoal cooking, and its aroma remains stable at high temperatures; Cumin powder provides a distinctive burnt base flavor, and... The super-adsorbent deodorizing agent, combined with galangal powder in a specific ratio of (2.5–5):1, forms a dual deodorizing and flavor synergy; coriander seed powder provides a fresh citrus aroma, balancing the overall spiciness; turmeric powder provides a golden color; onion powder and garlic powder provide a basic base aroma, simplifying cooking steps; chili powder provides fruity spiciness suitable for different regions of Africa; fenugreek seed powder enhances the fullness of flavor and improves the thickness of the soup; nutmeg powder and clove powder enhance the flavor layers; dried thyme powder is suitable for long-term stewing, with stable aroma at high temperatures.

[0017] In this invention, the galangal powder can be wholly or partially replaced by dried ginger powder of equal weight. Dried ginger powder also possesses high-temperature resistance properties and can maintain stable aroma during long-term stewing and charcoal grilling. Fresh ginger powder can be used as an equal weight substitute for galangal powder under certain conditions, but it may produce a bitter taste when used alone under prolonged high-temperature cooking. When using fresh ginger powder as a substitute, it is preferable to add 0.1 to 0.5 parts of citric acid, which can effectively suppress the production of bitterness and achieve a flavor performance comparable to that of galangal powder.

[0018] This invention also provides a method for preparing the aforementioned African-flavored compound spice composition, wherein all raw materials are food-grade, the relative humidity of the production environment is ≤60%, and the preparation method includes the following steps:

[0019] (1) Select and remove impurities from each raw material, dry it to a moisture content of ≤5%, and pulverize it to 80-120 mesh to obtain the corresponding powder;

[0020] (2) Weigh each raw material powder according to the ratio, and mix them for 15-30 minutes using the equal-increment method, with a mixing uniformity ≥98%;

[0021] (3) Low-temperature sterilization is adopted, with a sterilization temperature of 45-55℃ and a sterilization time of 15-30 minutes;

[0022] (4) The African-style compound spice composition is packaged in a sterile environment to obtain the finished product.

[0023] In the preparation method of this invention, the low-temperature drying and low-temperature sterilization process can retain the volatile aroma components of each raw material to the greatest extent and avoid flavor loss caused by high-temperature treatment; the equal incremental mixing method can ensure that each component is evenly distributed and guarantee the consistency of flavor of each batch of product.

[0024] Preferably, the pulverization mesh size in step (1) is 100 mesh; and the mixing time in step (2) is 20 minutes.

[0025] The present invention also provides various dosage form products containing the composition, and the application of the composition in African-style flavored foods.

[0026] Beneficial effects

[0027] (1) Excellent high-temperature resistance. This invention uses galangal powder as the core flavor component, combined with smoked sweet pepper powder and cumin powder to construct a high-temperature resistant flavor framework. The 6-gingerol in galangal powder is not prone to Maillard reaction browning at high temperatures, thus avoiding the production of a burnt and bitter taste. After stewing for 90 minutes, the total retention rate of characteristic flavor components reaches up to 89.2%, and after charcoal roasting for 30 minutes, the retention rate reaches up to 85.6%, which is more than 30% higher than commercially available products. This completely solves the defects of existing products, such as rapid aroma loss and easy bitterness after high-temperature cooking.

[0028] (2) Outstanding effect in removing fishy smell and enhancing aroma. This invention constructs a dual fishy smell removal system by combining the penetrating fishy smell removal of galangal powder and the adsorbent fishy smell removal of cumin powder, supplemented with aroma-enhancing components such as coriander seeds and thyme. The fishy smell removal effect score is more than 25% higher than that of commercially available products, perfectly meeting the cooking needs of beef, mutton and river fish.

[0029] (3) The raw materials are highly versatile and adaptable to different regions. All the raw materials used in this invention are common spices that have been circulating throughout the African continent for a long time. There are no cognitive barriers or procurement obstacles, and they can be adapted to the food culture and flavor preferences of the entire West Africa, East Africa and South Africa.

[0030] (4) Adaptable to all cooking scenarios. The composition of this invention is adapted to core African cooking scenarios such as long-term stewing, charcoal grilling, rice simmering, soup making, and dipping, and one product can cover a variety of seasoning needs.

[0031] (5) Simple process and stable quality. The present invention adopts the equal incremental mixing method, the mixing uniformity is ≥98%, and the low temperature sterilization process ensures stable product quality, which is suitable for large-scale industrial production; the finished product maintains stable quality for 18 months under normal temperature and sealed conditions, and the microbial indicators meet the food microbial limit standards in Africa. Detailed Implementation

[0032] This invention provides an African-flavored compound spice composition, comprising the following raw materials in parts by weight:

[0033] 18-25 parts of galangal powder, preferably 20-24 parts, and more preferably 22 parts;

[0034] 8-15 parts of coriander seed powder, preferably 10-14 parts, and more preferably 12 parts;

[0035] Turmeric powder: 7-13 parts, preferably 8-12 parts, more preferably 10 parts;

[0036] 7 to 12 parts of onion powder, preferably 8 to 11 parts, and more preferably 10 parts;

[0037] Garlic powder: 4-8 parts, preferably 5-7 parts, and more preferably 6 parts;

[0038] 3 to 7 parts of chili powder, preferably 4 to 6 parts, and more preferably 5 parts;

[0039] 5 to 15 parts of smoked sweet pepper powder, preferably 6 to 12 parts, and more preferably 8 parts;

[0040] 4 to 8 parts of cumin powder, preferably 5 to 7 parts, and more preferably 6 parts;

[0041] 2 to 5 parts of fenugreek seed powder, preferably 3 to 5 parts, and more preferably 4 parts;

[0042] Nutmeg powder: 1-3 parts, preferably 1.5-2.5 parts, more preferably 2 parts;

[0043] The amount of clove powder is 0.5 to 2 parts, preferably 0.8 to 1.5 parts, and more preferably 1 part;

[0044] 1 to 3 parts of dried thyme powder, preferably 1.5 to 2.5 parts, and more preferably 2 parts.

[0045] In this invention, there are no special limitations on the source of raw materials; conventional commercially available food-grade raw materials are sufficient. The smoked sweet pepper powder is obtained by pulverizing sweet peppers after smoking and drying; the Scots cap pepper powder is a dried powder of a special chili pepper variety from Africa and the Caribbean; and the fenugreek seed powder is obtained by pulverizing fenugreek seeds after low-temperature roasting. The preferred content of 6-gingerol in galangal powder is ≥0.8%; the preferred content of cumin aldehyde in cumin powder is ≥2.0%; the preferred content of capsanthin in smoked sweet pepper powder is ≥0.5%; the preferred content of curcumin in turmeric powder is ≥2.5%; and the preferred content of fenugreekine in fenugreek seed powder is ≥0.3%. All raw materials meet halal food standards.

[0046] The present invention will now be described in detail with reference to the embodiments, but should not be construed as limiting the scope of protection.

[0047] Example 1 (General Basic Formula)

[0048] The ingredients are as follows by weight: 22 parts galangal powder, 12 parts coriander seed powder, 10 parts turmeric powder, 10 parts onion powder, 6 parts garlic powder, 5 parts Scotch cap chili powder, 8 parts smoked sweet pepper powder, 6 parts cumin powder, 4 parts fenugreek seed powder, 2 parts nutmeg powder, 1 part clove powder, and 2 parts dried thyme powder.

[0049] Preparation method:

[0050] (1) Select and remove impurities from each raw material, dry it to a moisture content of ≤5%, and pulverize it to 100 mesh;

[0051] (2) Weigh each raw material powder according to the ratio, mix them using the equal increment method for 20 minutes, and the mixing uniformity is ≥98%;

[0052] (3) Low-temperature sterilization is adopted, with a sterilization temperature of 50℃ and a sterilization time of 20 minutes;

[0053] (4) Pack the powder product in 100g / bag aluminum foil bags under sterile conditions. Store in a cool, dry environment. All raw materials are food grade, and the relative humidity of the production environment is ≤60%.

[0054] Example 2 (Lower Limit Value Formulation)

[0055] The raw materials, by weight, are as follows: 18 parts galangal powder, 8 parts coriander seed powder, 7 parts turmeric powder, 7 parts onion powder, 4 parts garlic powder, 3 parts chili powder, 5 parts smoked sweet pepper powder, 7 parts cumin powder, 2 parts fenugreek seed powder, 1 part nutmeg powder, 0.5 parts clove powder, and 1 part dried thyme powder. The preparation method is the same as in Example 1.

[0056] Example 3 (Upper Limit Value Formulation)

[0057] The raw materials, by weight, are as follows: 25 parts galangal powder, 15 parts coriander seed powder, 13 parts turmeric powder, 12 parts onion powder, 8 parts garlic powder, 7 parts chili powder, 15 parts smoked sweet pepper powder, 6 parts cumin powder, 5 parts fenugreek seed powder, 3 parts nutmeg powder, 2 parts clove powder, and 3 parts dried thyme powder. The preparation method is the same as in Example 1.

[0058] Example 4 (Recipe for West African Barbecue)

[0059] Based on Example 1, the amounts of some ingredients were adjusted: 24 parts galangal powder, 10 parts smoked sweet pepper powder, 6 parts Scotch cap chili powder, 7 parts cumin powder, and 12 parts peanut powder were added. The preparation method was the same as in Example 1.

[0060] Example 5 (Recipe for Braai Charcoal Grilled Meat from South Africa)

[0061] Based on Example 1, the amounts of some ingredients were adjusted: 20 parts galangal powder, 12 parts smoked sweet pepper powder, 4 parts South African ghost pepper powder, 3 parts dried thyme powder, and 2 parts dried oregano powder were added. The preparation method was the same as in Example 1.

[0062] Example 6 (Recipe specifically for braising)

[0063] Based on Example 1, the amounts of some raw materials were adjusted: 21 parts galangal powder, 13 parts coriander seed powder, 11 parts turmeric powder, and 4 parts fenugreek seed powder, with the addition of 10 parts tomato powder and 0.8 parts bay leaf powder. The preparation method was the same as in Example 1.

[0064] Example 7 (Granules)

[0065] The formula is the same as in Example 1. Preparation method: Add 5% by mass of edible starch dextrin to the mixed powder obtained in step (2) of Example 1, granulate by wet method, pass through a 20-mesh sieve, dry at low temperature at 45℃ until the moisture content is ≤5%, granulate, sterilize at low temperature and package in a quantitative manner to obtain the finished granule product.

[0066] Example 8 (Paste-like Seasoning Sauce)

[0067] The formula by weight is as follows: Example 1: 18 parts powder, 25 parts tomato puree, 10 parts sunflower seed oil, 12 parts onion puree, 6 parts garlic puree, 5 parts mango puree, 3 parts sea salt, 2 parts lemon juice, and 0.1 parts citric acid.

[0068] Preparation method: Heat sunflower seed oil and sauté onion paste and garlic paste until fragrant. Add tomato paste and mango paste and sauté until thick. Add the powder from Example 1 and simmer over low heat for 15 minutes. Add sea salt, lemon juice and citric acid for flavoring. Homogenize. After low-temperature sterilization, aseptically fill into the product to obtain the paste-like seasoning sauce.

[0069] Example 9 (Ginger Powder Alternative Formula)

[0070] The difference from Example 1 is that the galangal powder was replaced with ginger powder by weight, and 0.3 parts of citric acid were added. The preparation method is the same as in Example 1. Tests showed that the aroma retention rate was 86.2% after simmering for 90 minutes and 82.5% after charcoal roasting for 30 minutes. Bitterness was effectively suppressed, and the overall acceptability score was 8.8.

[0071] Comparative Example 1

[0072] The difference from Example 1 is that galangal powder was replaced with ginger powder by an equal weight, and citric acid was not added. All other ingredients and preparation methods were identical. After being roasted over charcoal for 30 minutes, it developed a distinct bitter taste, with an aroma retention rate of only 54.3%, and an overall acceptance score of 7.1, significantly lower than Examples 1 and 9.

[0073] Comparative Example 2

[0074] The difference from Example 1 is that smoked sweet pepper powder is not added, and cumin powder is replaced by an equal weight. The other raw materials and preparation methods are exactly the same.

[0075] Comparative Example 3

[0076] The difference from Example 1 is that cumin powder is not added, and it is replaced by an equal weight of coriander seed powder. The other raw materials and preparation methods are exactly the same.

[0077] Comparative Example 4

[0078] The difference from Example 1 is that the weight ratio of galangal powder to cumin powder is adjusted to 1:1 (i.e., 6 parts galangal powder and 6 parts cumin powder), which exceeds the range of (2.5 to 5):1 defined by this invention. The other raw materials and preparation methods are the same as in Example 1.

[0079] Comparative Example 5

[0080] Commercially available mainstream compound spice products from Africa (a certain brand of West African general-purpose compound seasoning powder).

[0081] Comparative Example 6

[0082] The difference from Example 1 is that galangal powder is removed and replaced with coriander seed powder in equal weight, while the other raw materials and preparation methods are exactly the same.

[0083] Sensory evaluation in Experiment Example 1

[0084] Sensory evaluation was conducted in a professional sensory evaluation room at a constant temperature of 25℃ and free of odors. Twenty professional sensory evaluators familiar with African food culture were selected. All evaluators had undergone specialized training in the sensory evaluation of African flavor spices and were familiar with the characteristics of local African cuisine. Before scoring, the scoring criteria and sample characteristics were explained uniformly. A blind evaluation method was adopted, and the samples were randomly coded with a 3-digit number. Each group of samples was evaluated at a 5-minute interval, during which the samples rinsed their mouths with water.

[0085] Blind evaluations were conducted on samples from Examples 1-3, Example 9, and Comparative Examples 1-6. A 10-point scale was used to score color, aroma, taste, flavor harmony, and overall acceptability. Results are expressed as mean ± standard deviation and were analyzed using one-way ANOVA with SPSS 26.0.

[0086] Table 1. Sensory evaluation results

[0087] Group Color aroma taste Flavor harmony Overall acceptance Example 1 9.2±0.5 9.4±0.4 9.3±0.5 9.5±0.3 9.4±0.4 Example 2 9.0±0.5 9.1±0.5 9.1±0.5 9.2±0.4 9.1±0.5 Example 3 9.1±0.4 9.3±0.4 9.2±0.5 9.4±0.3 9.3±0.4 Example 9 8.9±0.5 8.7±0.5 8.8±0.5 8.8±0.4 8.8±0.5 Comparative Example 1 8.8±0.6 7.2±0.7** 7.8±0.6* 7.4±0.6** 7.1±0.7** Comparative Example 2 8.9±0.5 8.1±0.6* 8.5±0.5 8.0±0.5* 8.1±0.6* Comparative Example 3 8.7±0.6 8.0±0.7* 8.2±0.6* 7.8±0.6** 7.9±0.6* Comparative Example 4 8.8±0.5 7.8±0.6* 8.0±0.5* 7.6±0.6** 7.7±0.6* Comparative Example 5 8.5±0.7 7.8±0.8** 7.9±0.7* 7.6±0.7** 7.5±0.7** Comparative Example 6 8.6±0.6 6.8±0.8** 7.5±0.6** 6.9±0.7** 6.8±0.8**

[0088] Note: Compared with Example 1, *P<0.05, **P<0.01.

[0089] The results showed that the sensory scores of Examples 1-3 were significantly higher than those of the comparative examples. Example 9 (ginger powder + citric acid) had an overall acceptability score of 8.8, significantly better than the 7.1 score of Comparative Example 1 (pure ginger powder, without citric acid), demonstrating that adding citric acid effectively suppresses the bitterness of ginger powder at high temperatures. Comparative Example 6 (without galangal) had the lowest scores, with an overall acceptability score of only 6.8, proving that galangal powder is an indispensable core flavor component of this invention. Comparative Example 2 (without smoked sweet pepper) and Comparative Example 3 (without cumin) showed significantly decreased flavor harmony; Comparative Example 4 (deviating from the core ratio) showed a significantly lower overall score; and Comparative Example 5 (commercially available product) had significantly lower scores than this invention.

[0090] Experiment Example 2: Aroma Retention Rate Test During High-Temperature Cooking

[0091] The total retention rate of characteristic flavor components is defined as: Total retention rate = (total content of 6-gingerol, cuminaldehyde, and curcumin after stewing or roasting) ÷ (total content of 6-gingerol, cuminaldehyde, and curcumin before stewing or roasting) × 100%.

[0092] Simulating a mainstream African cooking scenario, two processing methods were set up:

[0093] (1) Stewing group: Take 5g of sample and add 500mL of water. Bring to a boil over high heat and then simmer over low heat for 90 minutes.

[0094] (2) Roasting group: Take 5g of sample and spread it evenly on the surface of 500g of beef, and roast it over charcoal at 200℃ for 30 minutes.

[0095] The total content of 6-gingerol, cuminaldehyde, and curcumin in samples before and after cooking was determined by high performance liquid chromatography. Each experiment was repeated three times.

[0096] Table 2. Aroma retention rate results during high-temperature cooking (%)

[0097] Group Retention rate after simmering for 90 minutes Retention rate after 30 minutes of charcoal grilling Example 1 89.2±1.2 85.6±1.5 Example 2 87.5±1.3 84.1±1.4 Example 3 88.8±1.1 85.2±1.3 Example 9 86.2±1.4 82.5±1.6 Comparative Example 1 62.5±2.1** 54.3±2.3** Comparative Example 2 82.4±1.6* 78.2±1.8* Comparative Example 3 83.1±1.5* 79.5±1.7* Comparative Example 4 78.5±1.8* 72.4±2.0** Comparative Example 5 68.7±2.0** 60.2±2.2** Comparative Example 6 56.3±2.3** 48.5±2.5**

[0098] Note: Compared with Example 1, *P<0.05, **P<0.01.

[0099] The results showed that the total aroma retention rate of Examples 1-3 was over 84% after simmering for 90 minutes and roasting over charcoal for 30 minutes, reaching a maximum of 89.2%. Example 9 (ginger powder + citric acid) had a retention rate of 86.2% / 82.5%, significantly better than Comparative Example 1 (pure ginger powder) at 62.5% / 54.3%, demonstrating that adding citric acid can effectively improve the high-temperature stability of ginger powder. Comparative Example 6 (without galangal) had the lowest retention rate, only 48.5% after roasting over charcoal, proving that galangal is a core component of the high-temperature resistant flavor framework. Comparative Example 4 (deviating from the core ratio) showed a significantly reduced retention rate, demonstrating that a specific ratio range has a crucial impact on aroma retention.

[0100] Evaluation of the deodorizing effect in Experiment Example 3

[0101] Take 500g of fresh lamb leg meat per portion, cut it into 5mm thick slices, and assign an initial baseline score of 3.5 out of 10 for the gamey smell (higher scores indicate stronger gamey smell). Add 5g of each of the samples from Examples 1-3, Example 9, and Comparative Examples 1-6, coat evenly, and marinate at room temperature (25℃) for 30 minutes. Fifteen professional evaluators will score the gamey smell of the marinated lamb on a 10-point scale (0 points = extremely strong gamey smell, 10 points = no gamey smell at all).

[0102] Table 3. Results of deodorization effect rating

[0103] Group Deodorizing effect rating Example 1 9.3±0.4 Example 2 9.0±0.5 Example 3 9.2±0.4 Example 9 8.6±0.5 Comparative Example 1 7.1±0.6** Comparative Example 2 8.2±0.5* Comparative Example 3 6.8±0.6** Comparative Example 4 7.6±0.5** Comparative Example 5 7.3±0.5** Comparative Example 6 6.2±0.7**

[0104] Note: Compared with Example 1, *P<0.05, **P<0.01.

[0105] The results showed that the deodorizing effect score of Example 1 was significantly higher than that of all comparative examples (P<0.01). Example 9 (ginger powder + citric acid) scored 8.6 points, slightly lower than Example 1's 9.3 points, but significantly better than Comparative Example 1 (pure ginger powder)'s 7.1 points. Comparative Example 6 (without galangal) had the lowest score of only 6.2 points, and Comparative Example 3 (without cumin) scored only 6.8 points, demonstrating that both the penetrating deodorizing effect of galangal and the adsorbent deodorizing effect of cumin are indispensable. Example 1 showed an improvement of over 27% compared to the commercially available product in Comparative Example 5.

[0106] Experiment Example 4 Stability Test

[0107] The powder product from Example 1 was sealed in 100g bags using an aluminum-plastic composite film and stored for 18 months at a temperature of 25℃±2℃ and a relative humidity of 60%±5%. Samples were taken and tested at 0, 3, 6, 9, 12, and 18 months. The microbiological indicators met the microbiological limits for food in African regions.

[0108] Table 4. Results of the 18-month stability test

[0109] Detection time Sensory indicators Moisture (%) Mixing uniformity (%) Total retention rate of characteristic components (%) Total bacterial count (CFU / g) 0 months normal 3.2 99.2 100.0 1200 3 months normal 3.3 99.1 98.5 1350 6 months normal 3.4 99.0 96.2 1500 9 months normal 3.5 98.9 93.7 1650 12 months normal 3.6 98.8 91.3 1800 18 months normal 3.8 98.7 88.6 2100

[0110] Experiments have shown that the composition of this invention can be stably preserved for 18 months under sealed conditions at room temperature.

[0111] As can be seen from the above embodiments, the present invention provides a compound spice composition, its preparation method, and its application. This composition uses galangal powder as the core flavor component, combined with smoked sweet pepper powder and cumin powder to construct a high-temperature resistant flavor framework. This achieves excellent aroma retention and stable deodorizing and aroma-enhancing effects under long-term stewing and charcoal roasting conditions, making it suitable for various cooking scenarios such as stewing, roasting, and rice cooking. The process of this invention is simple, has good stability, and is suitable for large-scale industrial production.

[0112] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. An African-flavored compound spice composition, characterized in that, The ingredients, by weight, include the following: 18-25 parts galangal powder, 8-15 parts coriander seed powder, 7-13 parts turmeric powder, 7-12 parts onion powder, 4-8 parts garlic powder, 3-7 parts chili powder, 5-15 parts smoked sweet pepper powder, 4-8 parts cumin powder, 2-5 parts fenugreek seed powder, 1-3 parts nutmeg powder, 0.5-2 parts clove powder, and 1-3 parts dried thyme powder; and the weight ratio of galangal powder to cumin powder is (2.5-5):

1.

2. The African-flavored compound spice composition according to claim 1, characterized in that, By weight, the amounts of each ingredient are as follows: 20-24 parts galangal powder, 10-14 parts coriander seed powder, 8-12 parts turmeric powder, 8-11 parts onion powder, 5-7 parts garlic powder, 4-6 parts chili powder, 6-12 parts smoked sweet pepper powder, 5-7 parts cumin powder, 3-5 parts fenugreek seed powder, 1.5-2.5 parts nutmeg powder, 0.8-1.5 parts clove powder, and 1.5-2.5 parts dried thyme powder.

3. The African-flavored compound spice composition according to claim 1, characterized in that, The weight ratio of galangal powder to cumin powder is (3-4):

1.

4. The African-flavored compound spice composition according to claim 1, characterized in that, The galangal powder can be wholly or partially replaced by one or more of the following in equal weight: large galangal powder, kaempferia powder, dried ginger powder, and fresh ginger powder, while maintaining a weight ratio of (2.5-5):1 with cumin powder. When the galangal powder is wholly or partially replaced by fresh ginger powder, 0.1-0.5 parts of citric acid are added to the composition. The smoked sweet pepper powder can be wholly or partially replaced by one or more of the following in equal weight: sweet pepper powder and smoked chili powder. The chili powder can be wholly or partially replaced by Scottish cap chili powder in equal weight. The following ingredients are used: South African ghost pepper powder, cayenne pepper powder, or any one or more of the following: Coriander seed powder can be entirely or partially replaced by coriander seed powder (by weight); dried thyme powder can be entirely or partially replaced by dried oregano powder, dried basil powder, or any one or more of the following: dried oregano powder, dried basil powder; onion powder can be entirely or partially replaced by dried chopped onion (by weight); garlic powder can be entirely or partially replaced by dried garlic cloves (by weight); turmeric powder can be entirely or partially replaced by turmeric powder (by weight); fenugreek seed powder can be entirely or partially replaced by tamarind powder (by weight).

5. The African-flavored compound spice composition according to claim 1, characterized in that, The raw materials also include optional excipients, which, by weight, are any one or more of the following: 0.5-2 parts bay leaf powder, 5-12 parts tomato powder, 8-18 parts peanut powder, 3-8 parts mango powder, 2-6 parts tapioca powder, 1-4 parts tamarind powder, and 0.1-0.5 parts citric acid.

6. The African-flavored compound spice composition according to claim 1, characterized in that, The galangal powder contains ≥0.8% 6-gingerol; the cumin powder contains ≥2.0% cuminaldehyde; the smoked sweet pepper powder contains ≥0.5% capsanthin; the turmeric powder contains ≥2.5% curcumin; and the fenugreek seed powder contains ≥0.3% fenugreekine.

7. A method for preparing the African-flavored compound spice composition according to any one of claims 1 to 6, characterized in that, All raw materials are food grade, the relative humidity of the production environment is ≤60%, and the preparation method includes the following steps: (1) Select and remove impurities from each raw material, dry it to a moisture content of ≤5%, and pulverize it to 80-120 mesh to obtain the corresponding powder; (2) Weigh each raw material powder according to the ratio, and mix them for 15-30 minutes using the equal-increment method, with a mixing uniformity ≥98%; (3) Low-temperature sterilization is adopted, with a sterilization temperature of 45-55℃ and a sterilization time of 15-30 minutes; (4) The African-style compound spice composition is packaged in a sterile environment to obtain the finished product.

8. The preparation method according to claim 7, characterized in that, The pulverization mesh size in step (1) is 100 mesh; the mixing time in step (2) is 20 minutes.

9. The use of the African-flavored compound spice composition according to any one of claims 1 to 6 in the preparation of African-flavored seasoned foods, characterized in that, The application aims to enhance flavor, remove fishy smell and greasiness, and the seasoned food includes any one of stewed meat products, charcoal-grilled meat products, braised rice products, soup products or dipping products.

10. An African-style seasoned food, characterized in that, The product comprises the compound spice composition according to any one of claims 1 to 6 and food-acceptable excipients; the compound spice composition accounts for 3% to 20% of the mass of the seasoned food.