CN105995886A - Silkworm chrysalis flavored paste, as well as preparation method and application thereof - Google Patents
Silkworm chrysalis flavored paste, as well as preparation method and application thereof Download PDFInfo
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- CN105995886A CN105995886A CN201610353186.8A CN201610353186A CN105995886A CN 105995886 A CN105995886 A CN 105995886A CN 201610353186 A CN201610353186 A CN 201610353186A CN 105995886 A CN105995886 A CN 105995886A
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- pupa bombycis
- oil
- preparation
- ethanol
- silkworm chrysalis
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- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 241000255789 Bombyx mori Species 0.000 title claims abstract description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 98
- 239000000796 flavoring agent Substances 0.000 claims abstract description 69
- 235000019634 flavors Nutrition 0.000 claims abstract description 67
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 44
- 238000010438 heat treatment Methods 0.000 claims abstract description 42
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000012141 concentrate Substances 0.000 claims abstract description 30
- 239000000706 filtrate Substances 0.000 claims abstract description 18
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 17
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 239000011709 vitamin E Substances 0.000 claims abstract description 17
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 17
- 229940046009 vitamin E Drugs 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 241000382353 Pupa Species 0.000 claims description 103
- 239000006071 cream Substances 0.000 claims description 54
- 239000003921 oil Substances 0.000 claims description 43
- 235000019198 oils Nutrition 0.000 claims description 43
- 241000234314 Zingiber Species 0.000 claims description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 21
- 238000001914 filtration Methods 0.000 claims description 21
- 235000008397 ginger Nutrition 0.000 claims description 21
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 21
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 21
- 238000005119 centrifugation Methods 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 10
- 239000003549 soybean oil Substances 0.000 claims description 9
- 235000012424 soybean oil Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 9
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 5
- 230000002159 abnormal effect Effects 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 239000001068 allium cepa oil Substances 0.000 abstract 1
- 239000010649 ginger oil Substances 0.000 abstract 1
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 abstract 1
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 abstract 1
- 239000011874 heated mixture Substances 0.000 abstract 1
- 235000019441 ethanol Nutrition 0.000 description 40
- 235000012054 meals Nutrition 0.000 description 20
- 239000002002 slurry Substances 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Seasonings (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses silkworm chrysalis flavored paste, as well as a preparation method and application thereof. The preparation method comprises the following steps: (1) putting silkworm chrysalis, ethanol having a concentration of over 95 percent, edible vegetable oil and vitamin E into an extraction tank, and soaking; (2) heating the mixture which is soaked in the step (1), and centrifugally separating the heated mixture to obtain filtrate A and filter residues; (3) adding ethanol having a concentration of 70-75 percent into the filter residues obtained in the step (2), uniformly mixing, heating and centrifugally separating to obtain filtrate B; (4) mixing the filtrate A and the filtrate B, and concentrating in vacuum to obtain concentrate; and (5) uniformly mixing the concentrate, glycerol monostearate, ginger oil and onion oil, stirring while heating, and cooling to obtain the silkworm chrysalis flavored paste. According to the preparation method, high-concentration ethanol and antioxidant are used to inhibit the phenomenon of fat oxidation in the silkworm chrysalis extracting process, and abnormal flavor of the product caused by fat oxidation cannot be caused during the silkworm chrysalis processing process. The silkworm chrysalis flavored paste has the flavor and fragrance of silkworm chrysalis.
Description
Technical field
The present invention relates to a kind of flavor cream and preparation method and application, be specifically related to a kind of Pupa bombycis flavor cream and
Its preparation method and application.
Background technology
China produces dry Pupa bombycis per year and is up to 150,000 tons, occupies first of the world.Pupa bombycis is the conventional foodstuff of China, local flavor
Especially, all-ages.Pupa bombycis is up to 50%～60% containing protein, and the albumen in Pupa bombycis is a kind of containing 18 kinds
Amino acid whose adequate proteins, wherein 8 kinds of aminoacid of needed by human account for more than the 40% of Tot Prot, Pupa bombycis
It it is the low value protein resource of high-quality.But, owing to the fat in Pupa bombycis is oxidizable spoiled, deep processing difficulty is relatively
Greatly, thus for a long time Pupa bombycis majority be used as feedstuff and fertilizer, cause the huge waste of protein resource.
Along with reinforcement and the raising of level of consumption of compatriots' Consciousness of food security, natural food materials are processed by people
The demand of natural flavor product is increasing.Thus, utilize Pupa bombycis to process various flavour of food products dispensings, improve
The use value of low value protein resource, has far-reaching realistic meaning.
Summary of the invention
The preparation of a kind of Pupa bombycis flavor cream is provided in place of it is an object of the invention to overcome the deficiencies in the prior art
Method, the method can overcome in the Pupa bombycis course of processing because of in Pupa bombycis fat oxidation cause abnormal the asking of product local flavor
Topic.
Another object of the present invention is to provide the taste with Pupa bombycis using said method to prepare and fragrance
Flavor cream and application thereof.
For achieving the above object, the technical scheme that the present invention takes is: the preparation method of a kind of Pupa bombycis flavor cream,
It comprises the following steps:
(1) soak: by ethanol that Pupa bombycis, concentration of volume percent are more than 95%, edible vegetable oil, dimension
Soak 28～45 minutes after raw element E mixing；Wherein, in Pupa bombycis, moisture is 2～5%, Pupa bombycis, ethanol,
The mass ratio of edible vegetable oil and vitamin E is Pupa bombycis: ethanol: edible vegetable oil: vitamin E=1:3.2～5.5:
1.1～1.8:0.001～0.004；
(2) once extract and separate: the mixture after soaking in step (1) is in 55～68 DEG C of heating
Mixture behind 110～160 minutes, then centrifugation heating, obtains filtrate A and filtering residue；
(3) second extraction with separate: in step (2) gained filtering residue add concentration of volume percent be
70～the ethanol of 75%, the quality of ethanol is 3.5～5.2 times of filtering residue quality, and mixing, in 60～75 DEG C of heating
After 120～180 minutes, it is centrifuged separating, obtains liquor B；
(4) it is concentrated in vacuo: combining step (2) gained filtrate A and step (3) gained liquor B, vacuum
It is concentrated into ethanol all to reclaim, obtains concentrate；
(5) allotment: step (4) gained concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae is mixed
Close uniformly, in 80～87 DEG C of agitating heating 28～38min, then cool down, obtain Pupa bombycis flavor cream；Wherein,
The mass ratio of concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae is concentrate: glyceryl monostearate:
Oil of ginger: oil of Bulbus Allii Cepae=1:0.01～0.03:0.0012～0.0021:0.0011～0.0019.
The present invention has selected the raw material of specific proportioning, prepared Pupa bombycis flavor cream to have taste and the fragrance of Pupa bombycis,
And local flavor is preferable, stay in grade.The Pupa bombycis flavor cream that the present invention prepares is slurry shape.
By the present invention in that with high concentration ethanol (concentration of volume percent is the ethanol of more than 95%) and antioxygen
Agent (vitamin E), contained Pupa bombycis extract during the phenomenon of fat oxidation, therefore in the Pupa bombycis course of processing
Product local flavor will be caused abnormal because of fat oxidation.
As the preferred implementation of the preparation method of Pupa bombycis flavor cream of the present invention, described edible vegetable oil
For soybean oil or Oleum Arachidis hypogaeae semen.Soybean oil and Oleum Arachidis hypogaeae semen stable in properties, the Pupa bombycis flavor cream prepared as raw material
Quality is more stable.
As the preferred implementation of the preparation method of Pupa bombycis flavor cream of the present invention, described step (1) is soaked
Before bubble, also include step (1a): by the powder that Pupa bombycis pulverizing is 20～40 mesh.As Pupa bombycis of the present invention
The more preferably embodiment of the preparation method of flavor cream, being pulverized at a temperature of 25～35 DEG C by Pupa bombycis is 20～40
Purpose powder.In crushing process, tooth-like pulverizer can be used.
As the preferred implementation of the preparation method of Pupa bombycis flavor cream of the present invention, described Pupa bombycis use with
Lower section method prepares: by fresh silkworm chrysalis microwave heating 15 that moisture is less than 85%～25 minutes, microwave added
The temperature of heat is 55～72 DEG C, power is 800～1500W.Material can be had and selectively heats by microwave,
And microwave heating penetrance is strong.
As the more preferably embodiment of the preparation method of Pupa bombycis flavor cream of the present invention, described fresh silkworm chrysalis
For filature Pupa bombycis.
As the preferred implementation of the preparation method of Pupa bombycis flavor cream of the present invention, described Pupa bombycis use with
Lower section method prepares: by fresh silkworm chrysalis microwave heating 15 that moisture is less than 85%～after 25 minutes, in 10～20
25～30 DEG C it are cooled in minute.
As the preferred implementation of the preparation method of Pupa bombycis flavor cream of the present invention, in described step (1),
Soaking temperature is 25～35 DEG C.
As the preferred implementation of the preparation method of Pupa bombycis flavor cream of the present invention, described step (2) and
In step (3), use centrifuge, be centrifuged separating with 200～400 mesh filter bags, the rotating speed of centrifuge
It it is 1800～2500 revs/min；And in described step (2), the temperature of centrifugation is 45～60 DEG C, institute
Stating in step (3), the temperature of centrifugation is 45～65 DEG C.Centrifuge can be selected for link-suspended basket centrifuge.
As the preferred implementation of the preparation method of Pupa bombycis flavor cream of the present invention, in described step (4),
Vacuum be 0.07～0.09MPa, temperature be 45～60 DEG C under conditions of be concentrated in vacuo.
As the preferred implementation of the preparation method of Pupa bombycis flavor cream of the present invention, in described step (5),
The speed of stirring is 8～14 revs/min；During cooling, in 7～15 minutes, it is cooled to 22～30 DEG C.
It addition, present invention also offers a kind of Pupa bombycis flavor cream using said method to prepare gained.The present invention
The Pupa bombycis flavor cream prepared is slurry shape, and its taste with Pupa bombycis and fragrance, taste is fresh and sweet.
Finally, present invention also offers above-mentioned Pupa bombycis flavor cream in the application for preparing in food.Preferably,
Described food is flavoring agent, meat products, conditioning food or dining food etc..
Compared with prior art, the invention have the benefit that and by the present invention in that with high concentration ethanol (body
Long-pending percent concentration is the ethanol of more than 95%) and antioxidant, contain fat oxygen during Pupa bombycis extraction
The phenomenon changed, therefore the Pupa bombycis course of processing will cause product local flavor abnormal because of fat oxidation.The present invention prepares
Pupa bombycis flavor cream be slurry shape, its taste with Pupa bombycis and fragrance, taste is fresh and sweet.
Detailed description of the invention
For the object, technical solutions and advantages of the present invention are better described, below in conjunction with specific embodiment pair
The present invention is described further.
The preparation method implementing described Pupa bombycis flavor cream comprises the following steps:
(1) it is dried: by fresh silkworm chrysalis microwave heating 15 that moisture is less than 85%～25 minutes, microwave
The temperature of heating is 55～72 DEG C, power is 800～1500W, is cooled to 25～30 DEG C in 10～20 minutes,
Obtain the Pupa bombycis that moisture is 2～5%；
(2) pulverize: by step (1) gained moisture be 2～5% Pupa bombycis at a temperature of 25～35 DEG C
Pulverizing is the powder of 20～40 mesh, obtains dried silkworm chrysalis meal；
(3) soak: by ethanol that dried silkworm chrysalis meal, concentration of volume percent are more than 95%, edible vegetable oil,
After vitamin E mixing, soak 28～45 minutes at a temperature of 25～35 DEG C；Wherein, dried silkworm chrysalis meal, ethanol,
The mass ratio of edible vegetable oil and vitamin E is dried silkworm chrysalis meal: ethanol: edible vegetable oil: vitamin E=1:
3.2～5.5:1.1～1.8:0.001～0.004；
(4) once extract and separate: the mixture after soaking in step (3) is in 55～68 DEG C of heating
110～160 minutes, then use centrifuge, with 200～400 mesh filter bag centrifugations under the conditions of 45～60 DEG C
Mixture after heating, the rotating speed of centrifuge is 1800～2500 revs/min, obtains filtrate A and filtering residue；
(5) second extraction with separate: in step (4) gained filtering residue add concentration of volume percent be
70～the ethanol of 75%, the quality of ethanol is 3.5～5.2 times of filtering residue quality, and mixing, in 60～75 DEG C of heating
After 120～180 minutes, use centrifuge, be centrifuged under the conditions of 45～65 DEG C with 200～400 mesh filter bags
Separating, the rotating speed of centrifuge is 1800～2500 revs/min, obtains liquor B；
(6) it is concentrated in vacuo: combining step (4) gained filtrate A and step (5) gained liquor B, very
Reciprocal of duty cycle is 0.07～0.09MPa, temperature is concentrated in vacuo under conditions of being 45～60 DEG C, all returns to ethanol
Receive, obtain concentrate；
(7) allotment: step (6) gained concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae is mixed
Closing uniformly, in 80～87 DEG C of agitating heating 28～38min, the speed of stirring is 8～14 revs/min, then at 7～
It is cooled to 22～30 DEG C in 15 minutes, obtains Pupa bombycis flavor cream；Wherein, concentrate, glyceryl monostearate,
The mass ratio of oil of ginger and oil of Bulbus Allii Cepae is concentrate: glyceryl monostearate: oil of ginger: oil of Bulbus Allii Cepae=1:0.01～0.03:
0.0012～0.0021:0.0011～0.0019.
In above-mentioned steps, it is microwave drying oven that step (1) is dried instrument used；Step (2) pulverizes institute
Instrument be band cooling tooth-like pulverizer；Step (4) and the centrifugal instrument used of step (5) are three
Foot formula centrifuge；It is vacuum concentrator that step (6) is concentrated in vacuo instrument used；Used by step (7)
Instrument is the cold and hot blend tank of belt stirrer.
The Pupa bombycis flavor cream that the present invention prepares can be used for food preparation in, such as can be used for flavoring agent, meat products,
In the preparation process of conditioning food or dining food etc..
Embodiment 1
A kind of embodiment of the preparation method of Pupa bombycis flavor cream of the present invention, Pupa bombycis flavor cream described in the present embodiment
Preparation method comprises the following steps:
(1) it is dried: by fresh silkworm chrysalis microwave heating that moisture is 85% 20 minutes, microwave heating
Temperature is 57 DEG C, power is 800W, is cooled to 30 DEG C in 14 minutes, and obtaining moisture is 5%
Pupa bombycis；
(2) pulverize: the Pupa bombycis that step (1) gained moisture is 5% is pulverized at a temperature of 35 DEG C be
The powder of 30 mesh, obtains dried silkworm chrysalis meal；
(3) soak: by ethanol that dried silkworm chrysalis meal, concentration of volume percent are 95%, soybean oil, vitamin E
After mixing, soak 35 minutes in 30 DEG C；Wherein, the quality of dried silkworm chrysalis meal, ethanol, soybean oil and vitamin E
Ratio is for dried silkworm chrysalis meal: ethanol: soybean oil: vitamin E=1:4.5:1.5:0.004；
(4) once extract and separate: the mixture after soaking in step (3) heats 150 points in 60 DEG C
Clock, then use centrifuge, with 400 mesh filter bags mixture after centrifugation heating under the conditions of 50 DEG C, from
The rotating speed of scheming is 2000 revs/min, obtains filtrate A and filtering residue；
(5) second extraction with separate: in step (4) gained filtering residue add concentration of volume percent be 75%
Ethanol, the quality of ethanol is 3.5 times of filtering residue quality, mixing, in 65 DEG C heating 140 minutes after, adopt
With centrifuge, being centrifuged separating with 400 mesh filter bags under the conditions of 60 DEG C, the rotating speed of centrifuge is 2500 turns
/ minute, obtain liquor B；
(6) it is concentrated in vacuo: combining step (4) gained filtrate A and step (5) gained liquor B, very
Reciprocal of duty cycle is 0.07MPa, temperature is concentrated in vacuo under conditions of being 50 DEG C, all reclaims to ethanol, obtains
Concentrate；
(7) allotment: step (6) gained concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae is mixed
Closing uniformly, in 87 DEG C of agitating heating 35min, the speed of stirring is 10 revs/min, cold in 12 minutes
But to 27 DEG C, Pupa bombycis flavor cream is obtained；Wherein, concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae
Mass ratio be concentrate: glyceryl monostearate: oil of ginger: oil of Bulbus Allii Cepae=1:0.02:0.0015:0.0016.
The Pupa bombycis flavor cream that the present embodiment prepares is slurry shape, and its taste with Pupa bombycis and fragrance, local flavor is good
And it is stable.
Embodiment 2
A kind of embodiment of the preparation method of Pupa bombycis flavor cream of the present invention, Pupa bombycis flavor cream described in the present embodiment
Preparation method comprises the following steps:
(1) it is dried: by filature Pupa bombycis microwave heating that moisture is 85% 25 minutes, microwave heating
Temperature is 55 DEG C, power is 800W, is cooled to 25 DEG C in 20 minutes, and obtaining moisture is 3%
Pupa bombycis；
(2) pulverize: the Pupa bombycis that step (1) gained moisture is 3% is pulverized at a temperature of 25 DEG C be
The powder of 20 mesh, obtains dried silkworm chrysalis meal；
(3) soak: by ethanol that dried silkworm chrysalis meal, concentration of volume percent are 95%, Oleum Arachidis hypogaeae semen, vitamin E
After mixing, soak 28 minutes in 35 DEG C；Wherein, the quality of dried silkworm chrysalis meal, ethanol, Oleum Arachidis hypogaeae semen and vitamin E
Ratio is for dried silkworm chrysalis meal: ethanol: Oleum Arachidis hypogaeae semen: vitamin E=1:3.2:1.8:0.003；
(4) once extract and separate: the mixture after soaking in step (3) heats 160 points in 55 DEG C
Clock, then use centrifuge, with 200 mesh filter bags mixture after centrifugation heating under the conditions of 55 DEG C, from
The rotating speed of scheming is 1800 revs/min, obtains filtrate A and filtering residue；
(5) second extraction with separate: in step (4) gained filtering residue add concentration of volume percent be 70%
Ethanol, the quality of ethanol is 5.2 times of filtering residue quality, mixing, in 60 DEG C heating 180 minutes after, adopt
With centrifuge, being centrifuged separating with 200 mesh filter bags under the conditions of 45 DEG C, the rotating speed of centrifuge is 1800 turns
/ minute, obtain liquor B；
(6) it is concentrated in vacuo: combining step (4) gained filtrate A and step (5) gained liquor B, very
Reciprocal of duty cycle is 0.08MPa, temperature is concentrated in vacuo under conditions of being 45 DEG C, all reclaims to ethanol, obtains
Concentrate；
(7) allotment: step (6) gained concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae is mixed
Closing uniformly, in 80 DEG C of agitating heating 28min, the speed of stirring is 8 revs/min, cools down in 15 minutes
To 22 DEG C, obtain Pupa bombycis flavor cream；Wherein, concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae
Mass ratio is concentrate: glyceryl monostearate: oil of ginger: oil of Bulbus Allii Cepae=1:0.01:0.0021:0.0011.
The Pupa bombycis flavor cream that the present embodiment prepares is slurry shape, and its taste with Pupa bombycis and fragrance, local flavor is good
And it is stable.
Embodiment 3
A kind of embodiment of the preparation method of Pupa bombycis flavor cream of the present invention, Pupa bombycis flavor cream described in the present embodiment
Preparation method comprises the following steps:
(1) it is dried: by filature Pupa bombycis microwave heating that moisture is 85% 15 minutes, microwave heating
Temperature is 72 DEG C, power is 1500W, is cooled to 28 DEG C in 10 minutes, and obtaining moisture is 2%
Pupa bombycis；
(2) pulverize: the Pupa bombycis that step (1) gained moisture is 2% is pulverized at a temperature of 30 DEG C be
The powder of 40 mesh, obtains dried silkworm chrysalis meal；
(3) soak: by raw to ethanol that dried silkworm chrysalis meal, concentration of volume percent are 95%, refined soybean oil, dimension
After element E mixing, soak 45 minutes in 25 DEG C；Wherein, dried silkworm chrysalis meal, ethanol, refined soybean oil and vitamin
The mass ratio of E is dried silkworm chrysalis meal: ethanol: refined soybean oil: vitamin E=1:5.5:1.1:0.001；
(4) once extract and separate: the mixture after soaking in step (3) heats 110 points in 68 DEG C
Clock, then use centrifuge, with 300 mesh filter bags mixture after centrifugation heating under the conditions of 60 DEG C, from
The rotating speed of scheming is 2500 revs/min, obtains filtrate A and filtering residue；
(5) second extraction with separate: in step (4) gained filtering residue add concentration of volume percent be 72%
Ethanol, the quality of ethanol is 4.3 times of filtering residue quality, mixing, in 75 DEG C heating 120 minutes after, adopt
With centrifuge, being centrifuged separating with 300 mesh filter bags under the conditions of 65 DEG C, the rotating speed of centrifuge is 2000 turns
/ minute, obtain liquor B；
(6) it is concentrated in vacuo: combining step (4) gained filtrate A and step (5) gained liquor B, very
Reciprocal of duty cycle is 0.09MPa, temperature is concentrated in vacuo under conditions of being 60 DEG C, all reclaims to ethanol, obtains
Concentrate；
(7) allotment: step (6) gained concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae is mixed
Closing uniformly, in 84 DEG C of agitating heating 38min, the speed of stirring is 14 revs/min, cools down in 7 minutes
To 30 DEG C, obtain Pupa bombycis flavor cream；Wherein, concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae
Mass ratio is concentrate: glyceryl monostearate: oil of ginger: oil of Bulbus Allii Cepae=1:0.03:0.0012:0.0019.
The Pupa bombycis flavor cream that the present embodiment prepares is slurry shape, and its taste with Pupa bombycis and fragrance, local flavor is good
And it is stable.
Embodiment 4
A kind of embodiment of the preparation method of Pupa bombycis flavor cream of the present invention, Pupa bombycis flavor cream described in the present embodiment
Preparation method comprises the following steps:
(1) it is dried: by fresh silkworm chrysalis microwave heating that moisture is 85% 20 minutes, microwave heating
Temperature is 63 DEG C, power is 1200W, is cooled to 27 DEG C in 15 minutes, and obtaining moisture is 3%
Pupa bombycis；
(2) pulverize: the Pupa bombycis that step (1) gained moisture is 3% is pulverized at a temperature of 30 DEG C be
The powder of 30 mesh, obtains dried silkworm chrysalis meal；
(3) soak: dried silkworm chrysalis meal, concentration of volume percent are ethanol, the refined Oleum Arachidis hypogaeae semen of 95%, tie up life
After element E mixing, soak 35 minutes in 30 DEG C；Wherein, dried silkworm chrysalis meal, ethanol, edible vegetable oil and vitamin
The mass ratio of E is dried silkworm chrysalis meal: ethanol: edible vegetable oil: vitamin E=1:5.5:1.8:0.001；
(4) once extract and separate: the mixture after soaking in step (3) heats 135 points in 55 DEG C
Clock, then use centrifuge, with 300 mesh filter bags mixture after centrifugation heating under the conditions of 45 DEG C, from
The rotating speed of scheming is 2200 revs/min, obtains filtrate A and filtering residue；
(5) second extraction with separate: in step (4) gained filtering residue add concentration of volume percent be 72%
Ethanol, the quality of ethanol is 4.3 times of filtering residue quality, mixing, in 68 DEG C heating 150 minutes after, adopt
With centrifuge, being centrifuged separating with 300 mesh filter bags under the conditions of 55 DEG C, the rotating speed of centrifuge is 2200 turns
/ minute, obtain liquor B；
(6) it is concentrated in vacuo: combining step (4) gained filtrate A and step (5) gained liquor B, very
Reciprocal of duty cycle is 0.08MPa, temperature is concentrated in vacuo under conditions of being 55 DEG C, all reclaims to ethanol, obtains
Concentrate；
(7) allotment: step (6) gained concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae is mixed
Closing uniformly, in 84 DEG C of agitating heating 33min, the speed of stirring is 12 revs/min, cold in 10 minutes
But to 27 DEG C, Pupa bombycis flavor cream is obtained；Wherein, concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae
Mass ratio be concentrate: glyceryl monostearate: oil of ginger: oil of Bulbus Allii Cepae=1:0.02:0.0012:0.0019.
The Pupa bombycis flavor cream that the present embodiment prepares is slurry shape, and its taste with Pupa bombycis and fragrance, local flavor is good
And it is stable.
Last institute is it should be noted that, above example is only in order to illustrate technical scheme rather than to this
The restriction of invention protection domain, although the present invention being explained in detail with reference to preferred embodiment, this area
It is to be appreciated by one skilled in the art that technical scheme can be modified or equivalent, and
Spirit and scope without departing from technical solution of the present invention.
Claims (10)
1. the preparation method of a Pupa bombycis flavor cream, it is characterised in that: comprise the following steps:
(1) soak: by ethanol that Pupa bombycis, concentration of volume percent are more than 95%, edible vegetable oil, dimension
Soak 28～45 minutes after raw element E mixing；Wherein, in Pupa bombycis, moisture is 2～5%, Pupa bombycis, ethanol,
The mass ratio of edible vegetable oil and vitamin E is Pupa bombycis: ethanol: edible vegetable oil: vitamin E=1:3.2～5.5:
1.1～1.8:0.001～0.004；
(2) once extract and separate: the mixture after soaking in step (1) is in 55～68 DEG C of heating
Mixture behind 110～160 minutes, then centrifugation heating, obtains filtrate A and filtering residue；
(3) second extraction with separate: in step (2) gained filtering residue add concentration of volume percent be
70～the ethanol of 75%, the quality of ethanol is 3.5～5.2 times of filtering residue quality, and mixing, in 60～75 DEG C of heating
After 120～180 minutes, it is centrifuged separating, obtains liquor B；
(4) it is concentrated in vacuo: combining step (2) gained filtrate A and step (3) gained liquor B, vacuum
It is concentrated into ethanol all to reclaim, obtains concentrate；
(5) allotment: step (4) gained concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae is mixed
Close uniformly, in 80～87 DEG C of agitating heating 28～38min, then cool down, obtain Pupa bombycis flavor cream；Wherein,
The mass ratio of concentrate, glyceryl monostearate, oil of ginger and oil of Bulbus Allii Cepae is concentrate: glyceryl monostearate:
Oil of ginger: oil of Bulbus Allii Cepae=1:0.01～0.03:0.0012～0.0021:0.0011～0.0019.
2. the preparation method of Pupa bombycis flavor cream as claimed in claim 1, it is characterised in that: described eating is planted
Thing oil is soybean oil or Oleum Arachidis hypogaeae semen.
3. the preparation method of Pupa bombycis flavor cream as claimed in claim 1, it is characterised in that: described step (1)
Before immersion, also include step (1a): by the powder that Pupa bombycis pulverizing is 20～40 mesh.
4. the preparation method of the Pupa bombycis flavor cream as described in any one of claims 1 to 3, it is characterised in that: institute
Stating Pupa bombycis uses following methods to prepare: by the fresh silkworm chrysalis microwave heating 15～25 that moisture is less than 85%
Minute, the temperature of microwave heating is 55～72 DEG C, power is 800～1500W.
5. the preparation method of Pupa bombycis flavor cream as claimed in claim 4, it is characterised in that: described fresh silkworm
Pupa is filature Pupa bombycis.
6. the preparation method of Pupa bombycis flavor cream as claimed in claim 1, it is characterised in that: described step (2)
With in step (3), use centrifuge, be centrifuged separating with 200～400 mesh filter bags, turning of centrifuge
Speed is 1800～2500 revs/min；And in described step (2), the temperature of centrifugation is 45～60 DEG C,
In described step (3), the temperature of centrifugation is 45～65 DEG C.
7. the preparation method of Pupa bombycis flavor cream as claimed in claim 1, it is characterised in that: described step (4)
In, vacuum be 0.07～0.09MPa, temperature be 45～60 DEG C under conditions of be concentrated in vacuo.
8. the preparation method of Pupa bombycis flavor cream as claimed in claim 1, it is characterised in that: described step (5)
In, the speed of stirring is 8～14 revs/min；During cooling, in 7～15 minutes, it is cooled to 22～30 DEG C.
9. use method described in any one of claim 1～8 to prepare the Pupa bombycis flavor cream of gained.
10. Pupa bombycis flavor cream as claimed in claim 9 is for preparing the application in food.
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Application publication date: 20161012 |