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seasoning powder

A technology of seasoning powder and flavoring agent, which is applied in the field of seasoning to achieve the effect of increasing fragrance, preventing aggregation and agglomeration, and bright red color

Active Publication Date: 2019-03-26
SUZHOU MEIJIAHUI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The seasoning powder uses green tea powder to add a fresh color to it, but for most people, bright red is more able to stimulate appetite, so there is an urgent need for a bright red seasoning powder, which can provide people with daily cooking fish soup and hot pot. Attractive color and flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Step1: Take dried chili, remove miscellaneous bad peppers and chili seeds, dry at 38-43°C for 1.5-2.5h, then pulverize, use n-hexane as the extraction solvent at 55-60°C, and use the mass-volume ratio of n-hexane: Paprika = 5: 1ml / g n-hexane reflux to extract 20-mesh paprika for 3-4 hours, after suction filtration, extract the filter residue, combine the two extracts, and store in a sealed seal;

[0038] Step2: Concentrate the crude product obtained in the previous step, perform column chromatography separation, first elute with petroleum ether, and then use petroleum ether-ethyl acetate mixed solvent according to the volume ratio of 40:1, 20:1, 1:1. Gradient elution, the corresponding fractions were collected and concentrated to obtain capsanthin.

Embodiment 2

[0040] Step1: Take dried chili, remove miscellaneous bad peppers and chili seeds, dry at 38-43°C for 1.5-2.5h, then pulverize, use n-hexane as the extraction solvent at 55-60°C, and use the mass-volume ratio of n-hexane: Paprika = 5: 1ml / g n-hexane reflux to extract 20-mesh paprika for 3-4 hours, after suction filtration, extract the filter residue, combine the two extracts, and store in a sealed seal;

[0041] Step2: Concentrate the crude product obtained in the previous step, perform column chromatography separation, first elute with petroleum ether, and then use petroleum ether-ethyl acetate mixed solvent according to the volume ratio of 40:1, 20:1, 1:1. Gradient elution, the corresponding fractions were collected and concentrated to obtain capsanthin.

Embodiment 3

[0043] Step1: Take dried chili, remove miscellaneous bad peppers and chili seeds, dry at 38-43°C for 1.5-2.5h, then pulverize, use n-hexane as the extraction solvent at 55-60°C, and use the mass-volume ratio of n-hexane: Paprika = 5: 1ml / g n-hexane reflux to extract 20-mesh paprika for 3-4 hours, after suction filtration, extract the filter residue, combine the two extracts, and store in a sealed seal;

[0044] Step2: Concentrate the crude product obtained in the previous step, perform column chromatography separation, first elute with petroleum ether, and then use petroleum ether-ethyl acetate mixed solvent according to the volume ratio of 40:1, 20:1, 1:1. Gradient elution, the corresponding fractions were collected and concentrated to obtain capsanthin.

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PUM

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Abstract

The present invention discloses a seasoning powder, comprising the following components by weight: 5-12 parts of beef powder, 38 parts of corn starch, 18-30 parts of salt, 2-5 parts of white sugar, 0.15-0.5 part of capsanthin, and 10-25 parts of a freshener. The freshener includes MSG, I+G and succinic acid in the weight ratio of 45-60:2-5:1. The invention has the beneficial effect that the seasoning powder has red color, delicious flavor, and good coloring effect.

Description

technical field [0001] The invention relates to the field of seasonings, in particular to a seasoning powder. Background technique [0002] The Chinese patent publication number 103750237A discloses a seasoning powder and a preparation method thereof. Superfine green tea powder obtained through colloid milling and vacuum drying is added to the seasoning powder, which can be combined with chicken powder and other ingredients to significantly The greasy feeling of chicken powder is reduced; by adjusting the ratio of basic flavors such as sour, sweet, and salty, the seasoning powder has a natural color, pure flavor, full-bodied, fresh and pleasant taste, and the flavor and color of the seasoning powder are improved to the greatest extent. [0003] The seasoning powder uses green tea powder to add a fresh color to it, but for most people, bright red is more able to stimulate appetite, so there is an urgent need for a bright red seasoning powder, which can provide people with dai...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/14A23L27/22A23L27/20
Inventor 杨卫新唐勇
Owner SUZHOU MEIJIAHUI FOOD TECH CO LTD
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