CN104187532A - 一种食品用菊花丁香混合香料及其制备方法 - Google Patents
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Abstract
本发明公开了一种食品用菊花丁香混合香料,其特征在于,由下列重量份的原料制备制成:杭白菊8-10、丁香3-4、芭蕉叶2-3、鬼针草1-2、咖啡豆2-3、绿原酸0.5-0.8、栀子2-3、柏树叶1-2、椰浆3-4、羧甲基纤维素钠1-2、增香助剂0.02-0.04;本发明把天然香料植物经合理配伍,通过特殊工艺制成食品添加剂,丁香的独特芳香混合咖啡的醇香,香味独特,口感舒适,添加增香助剂,进一步提升食品的香味,不仅能够促进食欲,而且具有很好的保健效果,保证了人们饮食健康;本发明工艺简单,成本较低,保存时间长,混合添加物的制备过程安全无污染,是一种理想的食品添加剂,适合饮料、茶点、烘焙等。
Description
技术领域
本发明涉及一种香料的制取方法,特别是一种食品用菊花丁香混合香料及其制备方法。
背景技术
食品添加剂是指用于改善食品品质、延长食品保存期、便于食品加工和增加食品营养成分的一类化学合成或天然物质。食品添加剂大大促进了食品工业的发展,并被誉为现代食品工业的灵魂,这主要是它给食品工业带来许多好处。但是如果是高分子有机物,在体内大量积累,会导致机体多种慢性疾病甚至癌症。
丁香可提制芳香油,亦为蜜源植物,具有温中、暖肾、降逆的功效。因其具有独特的芳香,本发明就想在香料中加入丁香成分。
杭白菊又称甘菊,是我国传统的栽培药用植物,是浙江省八大名药材“浙八味”之一,也是菊花茶中最好的一个品种。经现代医药理证明:其具有止痢、消炎、明目、降压、降脂、强身的作用。可用于治疗湿热黄疸、胃痛食少、水肿尿少等症。以菊汤沐浴,有去痒爽身、护肤美容的功能。
本发明配方合理,从不同的植物中提取天然香料,制成的食品添加剂,不仅口感独特、营养丰富,而且具有良好的养伤保健作用。
发明内容
本发明的目的是提供一种食品用菊花丁香混合香料及其制备方法。
为了实现本发明的目的,本发明通过以下方案实施:
一种食品用菊花丁香混合香料,由下列重量份的原料制备制成:杭白菊8-10、丁香3-4、芭蕉叶2-3、鬼针草1-2、咖啡豆2-3、绿原酸0.5-0.8、栀子2-3、柏树叶1-2、椰浆3-4、羧甲基纤维素钠1-2、增香助剂0.02-0.04;
所述的增香助剂由以下重量份的原料制备而成:香叶2-3、香草4-6、柠檬草2-4、马鞭草1-2、甘草10-12、香兰叶3-5、玫瑰花5-7、桔子皮11-13、芹菜8-12;制备方法是首先将桔子皮、芹菜洗干净后在烘箱内50℃下恒温干燥2小时后,粉碎过50-100目筛,其余剩余成分洗净制成浆料后冻干后粉碎;然后将两种粉碎物料混合,润湿物料表面,通入高温蒸汽直接水蒸气蒸馏提取香料成分;最后经过冷却分离,得到所需的增香助剂。
本发明所述一种食品用菊花丁香混合香料,由以下具体步骤制成:
(1)将丁香在50-55℃下干燥2小时后磨成粉,咖啡豆、栀子炒熟后磨成粉,混合均匀,过100-200目筛备用;
(2)将杭白菊、芭蕉叶、鬼针草、柏树叶用6-8倍量的水进行煎煮2-3小时,过滤,取滤液,与椰浆混合,浓缩干燥,制取粉末;
(3)将步骤(1) 粉末与步骤(2)粉末混合均匀,再加入除增香助剂、羧甲基纤维素钠之外的其余剩余成分;
(4)将羧甲基纤维素钠加入10-12倍量的温水中,充分搅拌,形成透明溶液后与步骤(3)混合物一同加入造粒机中造粒,烘干待用;
(5)将增香助剂均匀的喷雾在颗粒表面,再次烘干即得。
本发明的有益效果是:本发明把天然香料植物经合理配伍,通过特殊工艺制成食品添加剂,丁香的的独特芳香混合咖啡的醇香,香味独特,口感舒适,添加增香助剂,进一步提升食品的香味,不仅能够促进食欲,而且具有很好的保健效果,保证了人们饮食健康;本发明工艺简单,成本较低,保存时间长,混合添加物的制备过程安全无污染,是一种理想的食品添加剂,适合饮料、茶点、烘焙等。
具体实施方案
下面通过具体实例对本发明进行详细说明。
一种食品用菊花丁香混合香料,由下列重量份(公斤)的原料制备制成:杭白菊8、丁香3、芭蕉叶2、鬼针草1、咖啡豆2、绿原酸0.5、栀子2、柏树叶1、椰浆3、羧甲基纤维素钠1、增香助剂0.02;
所述的增香助剂由以下重量份(公斤)的原料制备而成:香叶2、香草4、柠檬草2、马鞭草1、甘草10、香兰叶3、玫瑰花5、桔子皮11、芹菜8;制备方法是首先将桔子皮、芹菜洗干净后在烘箱内50℃下恒温干燥2小时后,粉碎过50-100目筛,其余剩余成分洗净制成浆料后冻干后粉碎;然后将两种粉碎物料混合,润湿物料表面,通入高温蒸汽直接水蒸气蒸馏提取香料成分;最后经过冷却分离,得到所需的增香助剂。
本发明所述一种食品用菊花丁香混合香料,由以下具体步骤制成:
(1)将丁香在50-55℃下干燥2小时后磨成粉,咖啡豆、栀子炒熟后磨成粉,混合均匀,过100-200目筛备用;
(2)将杭白菊、芭蕉叶、鬼针草、柏树叶用6-8倍量的水进行煎煮2-3小时,过滤,取滤液,与椰浆混合,浓缩干燥,制取粉末;
(3)将步骤(1) 粉末与步骤(2)粉末混合均匀,再加入除增香助剂、羧甲基纤维素钠之外的其余剩余成分;
(4)将羧甲基纤维素钠加入10-12倍量的温水中,充分搅拌,形成透明溶液后与步骤(3)混合物一同加入造粒机中造粒,烘干待用;
(5)将增香助剂均匀的喷雾在颗粒表面,再次烘干即得。
将本发明制得的香料密封存放,2年后仍未变质且香味充足。
Claims (2)
1.一种食品用菊花丁香混合香料,其特征在于,由下列重量份的原料制备制成:杭白菊8-10、丁香3-4、芭蕉叶2-3、鬼针草1-2、咖啡豆2-3、绿原酸0.5-0.8、栀子2-3、柏树叶1-2、椰浆3-4、羧甲基纤维素钠1-2、增香助剂0.02-0.04;
所述的增香助剂由以下重量份的原料制备而成:香叶2-3、香草4-6、柠檬草2-4、马鞭草1-2、甘草10-12、香兰叶3-5、玫瑰花5-7、桔子皮11-13、芹菜8-12;制备方法是首先将桔子皮、芹菜洗干净后在烘箱内50℃下恒温干燥2小时后,粉碎过50-100目筛,其余剩余成分洗净制成浆料后冻干后粉碎;然后将两种粉碎物料混合,润湿物料表面,通入高温蒸汽直接水蒸气蒸馏提取香料成分;最后经过冷却分离,得到所需的增香助剂。
2.根据权利要求1所述一种食品用菊花丁香混合香料,其特征在于,由以下具体步骤制成:
(1)将丁香在50-55℃下干燥2小时后磨成粉,咖啡豆、栀子炒熟后磨成粉,混合均匀,过100-200目筛备用;
(2)将杭白菊、芭蕉叶、鬼针草、柏树叶用6-8倍量的水进行煎煮2-3小时,过滤,取滤液,与椰浆混合,浓缩干燥,制取粉末;
(3)将步骤(1) 粉末与步骤(2)粉末混合均匀,再加入除增香助剂、羧甲基纤维素钠之外的其余剩余成分;
(4)将羧甲基纤维素钠加入10-12倍量的温水中,充分搅拌,形成透明溶液后与步骤(3)混合物一同加入造粒机中造粒,烘干待用;
(5)将增香助剂均匀的喷雾在颗粒表面,再次烘干即得。
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CN101444244A (zh) * | 2008-09-25 | 2009-06-03 | 成钢 | 一种香体健身的微量元素益寿香茶(饮料) |
CN103169116A (zh) * | 2013-04-02 | 2013-06-26 | 邓成凯 | 一种水果植物香料食用花组合搭配的饮料 |
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