CN103734657A - 一种天然芳香调味品的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明属于调味料的技术领域,具体是一种天然芳香调味品的制备方法,混匀复合营养提取物、复合香辛料、以及其余制备天然芳香养生香料所需原料,得混合物料;再加入适量水,按照常规调味料造粒工艺进行造粒,即得。本发明香味独特、营养丰富,其中竹荪具有菌类特殊的鲜香口味,密蒙花、枸杞菜等与竹荪复合提取,与魔芋粉、玫瑰花瓣粉、荷花花粉等一起使得本发明兼具特殊营养成分,具有独特的鲜香特征,将天然、营养、健康融入到人们的日常烹饪中去。
Description
技术领域
本发明属于调味料的技术领域,具体是一种天然芳香调味品的制备方法。
背景技术
随着人们生活水平的提高,对生活质量新的需求使得养生保健蔚然成风。据世界卫生组织最新资料,全球有70﹪的成年人处于亚健康状态,这为具有改善机体亚健康的养生产品提供了巨大的运作空间。
调味品行业具有发展速度快、产量大、品种多、销售面广、经济效益好等特点。近年来,中国调味品行业有了较大发展,企业依靠科学技术,通过科研,采用新工艺、新设备,创造新产品,并以严格的质量管理,保证了产品质量,在增加品种的同时也使产品达到规模化生产。在全国各地调味品厂的努力下,先后创造了一大批优质产品和新品种。名、特、优、新产品的不断涌现,加速了产品的更新换代。调味品目前最为主要的销售渠道,就是餐饮,餐饮业的快速发展带动了调味品的发展,也使得调味品市场飞速发展。
现有调味料多营养单一,风味单一,无法满足人们的对调味料多元化、营养化、保健化的需求。市场销售的鸡精主要突出鲜味或丰富的口感,营养比较单一。保健型鸡精极少只有AD钙鸡精。
酵母抽提物(又称酵母味素,英文名称为Yeastextract),为了便于记忆,根据国际通用用法,将其缩写为YE.YE(酵母抽提物)是根据中华药典之规定采用以蛋白质含量丰富的食用酵母为原料,采用自溶、酶解、分离、浓缩等现代生物高新技术,将酵母细胞内的蛋白质、核酸等进行降解后精制而成,的一种棕黄色可溶性膏状或浅黄色粉状纯天然制品。主要成分为多肽、氨基酸、呈味核苷酸、B族维生素及微量元素。是一种优良的天然调味料,在食品行业中具有广泛的用途。也是最为理想的生物培养基原料和发酵工业中的主要原料,其功效与8倍的酵母相当,可以大大提高菌种的生产速率及发酵产品得率。
发明内容
本发明的目的在于克服现有技术存在的缺点,提供一种天然芳香调味品的制备方法,加工简便,香味独特,而且营养丰富。
为达此目的,本发明采用以下加工方法:
天然芳香养生香料制备方法,包括以下步骤:
(1)称取密蒙花3-4重量份,绞股蓝5-6重量份,当归4-5重量份,桂花2-3重量份,枸杞菜1-2重量份,干木瓜3-4重量份,马齿苋3-4重量份,竹荪3-5份,紫苏5-6重量份混匀,加入上述原料总重量6-7倍的水,煎煮,去渣,后将滤液浓缩、干燥后,得复合营养提取物备用;
(2)称取迷迭香粉6-7重量份、八角粉3-4重量份、肉豆蔻粉5-6重量份、草果粉1-2,陈皮粉3-4重量份,胡椒粉3-4重量份、桂皮粉6-7重量份、花椒粉6-7重量份、葱粉5-6重量份、香菇粉3-4重量份、竹荪粉5-6重量份混匀,即得复合香辛料备用;
(3)将玫瑰花瓣晒干后,粉碎,过150-170目筛,得玫瑰花瓣粉备用;
(4)按重量份混匀复合营养提取物、复合香辛料、以及其余制备天然芳香养生香料所需原料,得混合物料;
所述的天然芳香养生香料由下述重量份的原料制得:鸡肉纯粉5-6,纯鸡油5-6,味精50-60,食盐35-40,I+G1-5,白砂糖4-5,酵母抽提物4-5,玉米淀粉4-5,麦芽糊精5-6,干贝素0.5-0.6,水解蛋白粉0.6-0.7,米糠油0.5-0.6,复合香辛料6-7,榛仁粉0.5-0.6,红薯粉0.6-0.7,黄精粉0.3-0.4,魔芋粉0.4-0.5,玫瑰花瓣粉4-5,荷花花粉0.5-0.6,复合营养提取物5-6;
(5)加入适量水,按照常规调味料造粒工艺进行造粒,即得。
进一步,步骤(1)所述的煎煮为在120-130℃下煎煮5-6小时。
本发明通过以上制备方法制作出来的调味品具有以下特点:
1、本发明香味独特、营养丰富,其中竹荪具有菌类特殊的鲜香口味,密蒙花、枸杞菜等与竹荪复合提取,与魔芋粉、玫瑰花瓣粉、荷花花粉等一起使得本发明兼具特殊营养成分,具有独特的鲜香特征,将天然、营养、健康融入到人们的日常烹饪中去。
2、迷迭香天然抗氧化剂在保护食品的同时也被食用,消化、吸收,参与肌体代谢,表现出良好的保健功能。
3、迷迭香可抗氧化、延缓衰老;可消除人体内产生过多的自由基,保护细胞膜的结构,减缓人体衰老。
4、迷迭香能降低胆固醇,抑制动脉粥样硬化;迷迭香提取物中的有效成份对有机体的脂肪代谢产生重要的作用,具有明显的抑制血浆和肝脏中胆固醇含量上升的作用。
5、迷迭香有减肥降脂功效;迷迭香提取物通过抗氧化活性,可以刺激并加速人体的脂肪代谢,不仅可以降血压,而且可以促进脂类化合物从粪便中排出的效果,达到减肥的功效。
6、强烈的祛除自由基功效;由于迷迭香抗氧化剂能消除自由基,猝灭单重态氧,美容效果明显好于目前风行于世的SOD(超氧化物歧化酶),有很大潜力用于保健饮料,口服液等。
7、脂溶性迷迭香产品主要适用于脂溶性成份的抗氧化。主要用于调味品、保健品、肉制品等领域。
具体实施方式
下面结合实施例对本发明进行更进一步详细说明,但不是对本发明的限定。
天然芳香养生香料制备方法,包括以下步骤:
(1)称取密蒙花3重量份,绞股蓝6重量份,当归5重量份,桂花2重量份,枸杞菜2重量份,干木瓜3重量份,马齿苋3重量份,竹荪5份,紫苏5重量份混匀,加入上述原料总重量7倍的水,煎煮,去渣,后将滤液浓缩、干燥后,得复合营养提取物备用;
(2)称取迷迭香粉6重量份、八角粉3重量份、肉豆蔻粉6重量份、草果粉2,陈皮粉3重量份,胡椒粉4重量份、桂皮粉7重量份、花椒粉6重量份、葱粉6重量份、香菇粉4重量份、竹荪粉5重量份混匀,即得复合香辛料备用;
(3)将玫瑰花瓣晒干后,粉碎,过150目筛,得玫瑰花瓣粉备用;
(4)按重量份混匀复合营养提取物、复合香辛料、以及其余制备天然芳香养生香料所需原料,得混合物料;
所述的天然芳香养生香料由下述重量份的原料制得:鸡肉纯粉5-6,纯鸡油6,味精50,食盐35,I+G5,白砂糖5,酵母抽提物4,玉米淀粉4,麦芽糊精6,干贝素0.6,水解蛋白粉0.6,米糠油0.6,复合香辛料6,榛仁粉0.6,红薯粉0.7,黄精粉0.4,魔芋粉0.5,玫瑰花瓣粉5,荷花花粉0.6,复合营养提取物6;
(5)加入适量水,按照常规调味料造粒工艺进行造粒,即得。
进一步,步骤(1)所述的煎煮为在120℃下煎煮5小时。
本发明通过以上制备方法制作出来的调味品具有以下特点:
1、本发明香味独特、营养丰富,其中竹荪具有菌类特殊的鲜香口味,密蒙花、枸杞菜等与竹荪复合提取,与魔芋粉、玫瑰花瓣粉、荷花花粉等一起使得本发明兼具特殊营养成分,具有独特的鲜香特征,将天然、营养、健康融入到人们的日常烹饪中去。
2、迷迭香天然抗氧化剂在保护食品的同时也被食用,消化、吸收,参与肌体代谢,表现出良好的保健功能。
3、迷迭香可抗氧化、延缓衰老;可消除人体内产生过多的自由基,保护细胞膜的结构,减缓人体衰老。
4、迷迭香能降低胆固醇,抑制动脉粥样硬化;迷迭香提取物中的有效成份对有机体的脂肪代谢产生重要的作用,具有明显的抑制血浆和肝脏中胆固醇含量上升的作用。
5、迷迭香有减肥降脂功效;迷迭香提取物通过抗氧化活性,可以刺激并加速人体的脂肪代谢,不仅可以降血压,而且可以促进脂类化合物从粪便中排出的效果,达到减肥的功效。
6、强烈的祛除自由基功效;由于迷迭香抗氧化剂能消除自由基,猝灭单重态氧,美容效果明显好于目前风行于世的SOD(超氧化物歧化酶),有很大潜力用于保健饮料,口服液等。
7、脂溶性迷迭香产品主要适用于脂溶性成份的抗氧化。主要用于调味品、保健品、肉制品等领域。
以上结合具体实施例描述了本发明的技术原理。这些描述只是为了解释本发明的原理,而不能以任何方式解释为对本发明保护范围的限制。基于此处的解释,本领域的技术人员不需要付出创造性的劳动即可联想到本发明的其它具体实施方式,这些方式都将落入本发明的保护范围之内。
Claims (2)
1.天然芳香养生香料制备方法,其特征在于:
包括以下步骤:
(1)称取密蒙花3-4重量份,绞股蓝5-6重量份,当归4-5重量份,桂花2-3重量份,枸杞菜1-2重量份,干木瓜3-4重量份,马齿苋3-4重量份,竹荪3-5份,紫苏5-6重量份混匀,加入上述原料总重量6-7倍的水,煎煮,去渣,后将滤液浓缩、干燥后,得复合营养提取物备用;
(2)称取迷迭香粉6-7重量份、八角粉3-4重量份、肉豆蔻粉5-6重量份、草果粉1-2,陈皮粉3-4重量份,胡椒粉3-4重量份、桂皮粉6-7重量份、花椒粉6-7重量份、葱粉5-6重量份、香菇粉3-4重量份、竹荪粉5-6重量份混匀,即得复合香辛料备用;
(3)将玫瑰花瓣晒干后,粉碎,过150-170目筛,得玫瑰花瓣粉备用;
(4)按重量份混匀复合营养提取物、复合香辛料、以及其余制备天然芳香养生香料所需原料,得混合物料;
所述的天然芳香养生香料由下述重量份的原料制得:鸡肉纯粉5-6,纯鸡油5-6,味精50-60,食盐35-40,I+G1-5,白砂糖4-5,酵母抽提物4-5,玉米淀粉4-5,麦芽糊精5-6,干贝素0.5-0.6,水解蛋白粉0.6-0.7,米糠油0.5-0.6,复合香辛料6-7,榛仁粉0.5-0.6,红薯粉0.6-0.7,黄精粉0.3-0.4,魔芋粉0.4-0.5,玫瑰花瓣粉4-5,荷花花粉0.5-0.6,复合营养提取物5-6;
(5)加入适量水,按照常规调味料造粒工艺进行造粒,即得。
2.根据权利要求1所述的天然芳香养生香料制备方法,其特征在于:步骤(1)所述的煎煮为在120-130℃下煎煮5-6小时。
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