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Blended type garlic essence and preparation method thereof

A technology of garlic essence and essence, which is applied in the direction of food ingredients as odor improvers, food ingredients containing natural extracts, food drying, etc., which can solve the problems of unstable quality of fresh garlic, easy caking flavor of products, easy oxidation and change of taste, etc. , to achieve the effects of solubility, no agglomeration, stable product flavor, and easy storage and transportation

Inactive Publication Date: 2018-12-11
LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Garlic powder generally has a food safety risk that microorganisms are likely to exceed the standard during use. In order to control microorganisms, two sterilization methods are generally used: irradiation or steam. High, high energy consumption, the product is easy to agglomerate and there are problems such as serious flavor loss
The direct use of fresh garlic needs to be cut and used immediately, the process is complicated, and the quality of fresh garlic is unstable, easy to oxidize and change taste, making the processing process of the product more complicated and uncontrollable

Method used

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  • Blended type garlic essence and preparation method thereof
  • Blended type garlic essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Capsule type garlic essence: 7 parts by weight of garlic oil, 5 parts by weight of garlic oleoresin, 0.1 part by weight of ginger essential oil, 15 parts by weight of maltodextrin, 15 parts by weight of gum arabic, 8 parts by weight of sodium starch octenyl succinate and 2 parts by weight of Quillaja bark extract, the rest is deionized water, and the solid content is controlled at 40-45%.

[0019] Mixing type garlic essence: 10 parts by weight of capsule type garlic essence, 32 parts by weight of maltodextrin, 4 parts by weight of salt powder, 3 parts by weight of ginger powder, 5 parts by weight of onion powder, 4 parts by weight of hydrolyzed plant Protein powder, 20 parts by weight of cornstarch and 2 parts by weight of deionized water.

[0020] Preparation:

[0021] a. After heating the deionized water to 45°C, add maltodextrin, soap bark extract, sodium starch octenyl succinate and gum arabic, and stir for 20 minutes to obtain a uniform milky yellow liquid;

[00...

Embodiment 2

[0027] Capsule type garlic essence: 12 parts by weight of garlic oil, 6 parts by weight of garlic oleoresin, 0.2 parts by weight of ginger essential oil, 10 parts by weight of maltodextrin, 20 parts by weight of gum arabic, 9 parts by weight of octenyl succinic acid starch Sodium and 4 parts by weight of soap tree bark extract, the rest is deionized water, and the solid content is controlled at 45-50%.

[0028] Stirring type garlic essence: 12 parts by weight of capsule type garlic essence, 2 parts by weight of deionized water, 40 parts by weight of maltodextrin, 3 parts by weight of salt powder, 20 parts by weight of cornstarch, 6 parts by weight of hydrolyzed plant Protein powder, 3 parts by weight of ginger powder and 10 parts by weight of onion powder.

[0029] Preparation:

[0030] a. After heating the deionized water to 45°C, add maltodextrin, soap bark extract, sodium starch octenyl succinate and gum arabic, and stir for 30 minutes to obtain a uniform milky yellow liqu...

Embodiment 3

[0036] Capsule type garlic essence: 8 parts by weight of garlic oil, 8 parts by weight of garlic oleoresin, 0.2 parts by weight of ginger essential oil, 2 parts by weight of Quillaja bark extract, 10 parts by weight of maltodextrin, 12 parts by weight of Arabica Glue and 12 parts by weight of starch sodium octenyl succinate, the rest is deionized water, and the solid content is controlled at 43%.

[0037] Mixing type garlic essence: 13 parts by weight of capsule type garlic essence, 40 parts by weight of maltodextrin, 3 parts by weight of salt powder, 2 parts by weight of ginger powder, 12 parts by weight of onion powder, 6 parts by weight of hydrolyzed plants Protein powder, 27 parts by weight of cornstarch and 1.6 parts by weight of deionized water.

[0038] Preparation:

[0039] a. After heating the deionized water to 48°C, add maltodextrin, soap bark extract, sodium starch octenyl succinate and gum arabic, and stir for 30 minutes to obtain a uniform milky yellow liquid; ...

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Abstract

The invention provides a blended type garlic essence and a preparation method thereof. The blended type garlic essence is prepared from a capsule type garlic essence served as a main ingredient and other additional components, such as hydrolyzed plant protein powder, fresh ginger powder, onion powder, maltodextrin and corn starch, in the manner of combining a spray-drying technology and an efficient blending and pelletizing technology. The capsule type garlic essence with stable quality and slow fragrance release is prepared from natural flavors, such as garlic oil with strong volatility and long fragrance-holding time by adopting the technologies of emulsification, homogenizing, spray drying, and the like. The blended type garlic essence provided by the invention can effectively overcomethe defects of great price fluctuation, easiness in caking, easiness in causing microorganism exceeding standard under high temperature in summer, and the like, of the traditional garlic powder; fragrance stability and fragrance holding capacity of the garlic fragrance can be greatly promoted; the dissolving property of the essence is excellent; the blended type garlic essence is convenient for use and is widely applied to high / low temperature meat products and other foods at present.

Description

technical field [0001] The invention relates to the field of food flavors, in particular to a stirring type garlic flavor and a preparation method thereof. Background technique [0002] As an agricultural product, garlic is currently used in two forms: garlic powder and fresh garlic. Garlic powder generally has a food safety risk that microorganisms are likely to exceed the standard during use. In order to control microorganisms, two sterilization methods are generally used: irradiation or steam. Higher, high energy consumption, the product is easy to agglomerate and there are problems such as serious flavor loss. However, the direct use of fresh garlic needs to be cut and used now, the process is complicated, and the quality of fresh garlic is unstable, easy to oxidize and change flavor, making the processing of the product more complicated and uncontrollable. At the same time, in recent years, because the price of garlic has skyrocketed, the use of garlic and garlic powd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23P10/20
CPCA23V2002/00A23L27/00A23L27/10A23L27/202A23P10/20A23V2200/15A23V2250/21A23V2250/5028A23V2250/5114A23V2250/5118A23V2250/548A23V2300/10
Inventor 谢华李臻李莎张芳石岭吕鹏张君丽
Owner LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO
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