Preparation method of instant dissolution spice particles

Abstract

The invention relates to a preparation method of instant dissolution spice particles. Supercritical CO2 fluid is used for extracting spice powder; after the separation, spice resin crude oil and spice slag materials can be obtained; then, the spice resin crude oil is sequentially subjected to water separation and emulsification; next, obtained materials are stirred and mixed with spice slag materials subjected to ultrafine crushing; the mixed materials are subjected to pulp making, granulation and drying; the finally prepared instant dissolution spice particles can maintain the original flavor of the spice to the maximum degree; the concentration of the active ingredients in the instant dissolution spice particles is much higher than that of the spice raw materials; in addition, in the use process, the instant dissolution spice particles provided by the invention can be directly dissolved in water; the effective ingredients can be completely released; no solid residue remains; the product utilization rate is as high as 90 percent or more; the shelf life of the instant dissolution spice particles is long; the flavor loss is small after the long time placement; the agglomeration cannot easily occur.

Description

technical field [0001] The invention belongs to the technical field of spice processing, and in particular relates to a preparation method of instant spice granules. Background technique [0002] The use of spices has a long history in our country. It not only gives food a specific color, aroma, and taste, but also has special effects such as covering fishy smell, inhibiting bacteria and antisepsis, and preventing oxidation. Whether it is home cooking or a feast in a restaurant, spices are important food ingredients in people's lives. [0003] The use of traditional spices is generally in the original form and in powder form. This method of use makes the utilization rate of the aroma and spicy components of the spices extremely low. Generally, the utilization rate of the aroma and spicy components of the original spices is about 20%, and the utilization rate of the powdered spices It is about 40%, resulting in a serious waste of resources. Moreover, the raw materials of sp...

AI Technical Summary

Problems solved by technology

This method solves the problem of poor heat resistance of oleoresin through microencapsulation. Adding a carrier makes the product change from liquid to solid, which is easier for customers to accept. However, the process route of this method is complicated, the entire production process is high-temperature repeatedly, and the loss of effective substances in the product is huge. In addition, the extracted oleoresin is only some fat-soluble substances, and the hydroxyl compounds and amino compounds contained in the raw materials cannot be extracted, so the Maillard reaction cannot occur in the actual use process, that is, the spice raw materials that appear during cooking cannot be produced. cooked aroma