CN103504264B - 一种烹调味复合葱粉及其制备方法 - Google Patents
一种烹调味复合葱粉及其制备方法 Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 26
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 238000010411 cooking Methods 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000234282 Allium Species 0.000 title 1
- 244000291564 Allium cepa Species 0.000 claims abstract description 30
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 244000132436 Myrica rubra Species 0.000 claims abstract description 7
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 7
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 5
- 239000009636 Huang Qi Substances 0.000 claims abstract description 5
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 5
- 240000003582 Platycodon grandiflorus Species 0.000 claims abstract description 5
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 5
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 5
- 235000020279 black tea Nutrition 0.000 claims abstract description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 239000003814 drug Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 206010047700 Vomiting Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种烹调味复合葱粉，是由下述重量份的原料制成：大葱60-70、洋葱24-27、大蒜14-18、桂花3-4、杨梅果浆10-13、陈皮3-4、麸炒山药2-3、桂圆肉2-3、绞股蓝1-2、葛根2-3、桔梗1-2、黄芪2-3、红茶粉2-3、β-环糊精1-2、果葡糖浆2-3、香辛料1-2、香葱油4-5、红酒6-8；本发明制成的葱粉香味浓郁，营养丰富，风味独特，适用于厨房烹调，产品呈鲜绿色粉状，使得储存、携带、使用都非常方便快捷，可用于方便食品、膨化食品、肉制品、菜肴中，具有和胃止呕、理气健脾、生津益肺、滋阴补肾的功效。
Description
技术领域
本发明涉及一种蔬菜粉，尤其涉及一种烹调味复合葱粉及其制备方法。
背景技术
葱香味浓郁，已经是厨房中一种必不可少的调味品，但大多人们用的还是新鲜的葱，预处理麻烦，已经不能跟上人们越来越快的生活节奏；本发明将多种葱与辅料混合加工成一种食用方便的葱粉，来满足消费者的需求。
发明内容
本发明克服了现有技术中的不足，提供了一种烹调味复合葱粉及其制备方法。
本发明是通过以下技术方案实现的：
一种烹调味复合葱粉，是由下述重量份的原料制成：
大葱60-70、洋葱24-27、大蒜14-18、桂花3-4、杨梅果浆10-13、陈皮3-4、麸炒山药2-3、桂圆肉2-3、绞股蓝1-2、葛根2-3、桔梗1-2、黄芪2-3、红茶粉2-3、β-环糊精1-2、果葡糖浆2-3、香辛料1-2、香葱油4-5、红酒6-8。
一种烹调味复合葱粉制备方法，包括以下步骤：
（1）将大葱、洋葱、大蒜去死皮后洗净，加入杨梅果浆和适量水，磨浆处理，向浆料中加入1-2%的纤维素酶，在30-35℃下酶解3-4小时，灭酶后离心分离，得到酶解液；
（2）将陈皮、麸炒山药、桂圆肉、绞股蓝等中药原料混合粉碎，加入红酒，小火翻炒20-30分钟，再加入7-8倍沸水，文火煎煮35-45分钟，过滤，滤液喷雾干燥，得到中药粉；
（3）将桂花用蒸汽漂烫30-40s，冷却后与上述酶解液、中药粉和剩余全部原料混合，在60-70℃下搅拌1-2小时，冷冻干燥后粉碎，过80-100目筛，灭菌包装，即得成品。
与现有技术相比，本发明的优点是：
本发明制成的葱粉香味浓郁，营养丰富，风味独特，适用于厨房烹调，产品呈鲜绿色粉状，使得储存、携带、使用都非常方便快捷，可用于方便食品、膨化食品、肉制品、菜肴中，具有和胃止呕、理气健脾、生津益肺、滋阴补肾的功效。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种烹调味复合葱粉，是由下述重量（斤）的原料制成：
大葱70、洋葱27、大蒜18、桂花4、杨梅果浆13、陈皮4、麸炒山药3、桂圆肉3、绞股蓝2、葛根3、桔梗2、黄芪3、红茶粉3、β-环糊精1、果葡糖浆3、香辛料2、香葱油5、红酒8。
一种烹调味复合葱粉制备方法，包括以下步骤：
（1）将大葱、洋葱、大蒜去死皮后洗净，加入杨梅果浆和适量水，磨浆处理，向浆料中加入1%的纤维素酶，在35℃下酶解3小时，灭酶后离心分离，得到酶解液；
（2）将陈皮、麸炒山药、桂圆肉、绞股蓝等中药原料混合粉碎，加入红酒，小火翻炒30分钟，再加入7倍沸水，文火煎煮40分钟，过滤，滤液喷雾干燥，得到中药粉；
（3）将桂花用蒸汽漂烫30s，冷却后与上述酶解液、中药粉和剩余全部原料混合，在60℃下搅拌1小时，冷冻干燥后粉碎，过100目筛，灭菌包装，即得成品。
Claims (2)
1.一种烹调味复合葱粉，其特征在于是由下述重量份的原料制成：大葱60-70、洋葱24-27、大蒜14-18、桂花3-4、杨梅果浆10-13、陈皮3-4、麸炒山药2-3、桂圆肉2-3、绞股蓝1-2、葛根2-3、桔梗1-2、黄芪2-3、红茶粉2-3、β-环糊精1-2、果葡糖浆2-3、香辛料1-2、香葱油4-5、红酒6-8。
2.一种如权利要求1所述的烹调味复合葱粉制备方法，其特征在于包括以下步骤：
（1）将大葱、洋葱、大蒜去死皮后洗净，加入杨梅果浆和适量水，磨浆处理，向浆料中加入1-2%的纤维素酶，在30-35℃下酶解3-4小时，灭酶后离心分离，得到酶解液；
（2）将陈皮、麸炒山药、桂圆肉、绞股蓝、葛根、桔梗、黄芪混合粉碎，加入红酒，小火翻炒20-30分钟，再加入7-8倍沸水，文火煎煮35-45分钟，过滤，滤液喷雾干燥，得到中药粉；
（3）将桂花用蒸汽漂烫30-40s，冷却后与上述酶解液、中药粉和红茶粉、β-环糊精、果葡糖浆、香辛料、香葱油混合，在60-70℃下搅拌1-2小时，冷冻干燥后粉碎，过80-100目筛，灭菌包装，即得成品。
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| CN106465926A (zh) * | 2015-08-21 | 2017-03-01 | 菏泽天鸿果蔬有限公司 | 一种烹调蒜粉的生产方法 |
| JP2017046666A (ja) * | 2015-09-04 | 2017-03-09 | 高砂香料工業株式会社 | 粉末状風味付与剤の製造方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1336208A (zh) * | 2001-08-21 | 2002-02-20 | 张民析 | 排除人体有毒金属的复方蒜粉 |
| CN1372839A (zh) * | 2001-02-28 | 2002-10-09 | 高克信 | 一种具有保健功能的调味品及制造方法 |
| CN101103798A (zh) * | 2007-08-09 | 2008-01-16 | 修正药业集团股份有限公司 | 一种药膳调料 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1372839A (zh) * | 2001-02-28 | 2002-10-09 | 高克信 | 一种具有保健功能的调味品及制造方法 |
| CN1336208A (zh) * | 2001-08-21 | 2002-02-20 | 张民析 | 排除人体有毒金属的复方蒜粉 |
| CN101103798A (zh) * | 2007-08-09 | 2008-01-16 | 修正药业集团股份有限公司 | 一种药膳调料 |
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