Zanthoxylum flavor soy sauce and preparation method thereof

A technology of Zanthoxylum bungeanum essential oil and soy sauce, which is applied in food ingredients as taste improver, food science and other directions, can solve the problems of volatilization and disappearance of soy sauce Zanthoxylum bungeanum flavor, insolubility, unable to guarantee the quality stability of Zanthoxylum bungeanum flavored soy sauce, etc., and achieves uniform and stable form , reducing volatilization, good effect of pepper flavor substances

Inactive Publication Date: 2019-03-22
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

It describes an improved method for producing edible compositions containing zinc oxide (ZnO) without causing any negative side effect on human health caused by excessive ingestion of this compound during its production process. By mixing certain types of vegetable oils together instead of just one type like yogurt, it becomes better at giving off savory notes compared to pure milk alone. Additionally, combining different chemicals can improve the stability and consistency of these mixtures over time. Overall, this new technology allows food manufacturers to produce safer and easier-to-eat crop varieties while maintaining their ability to crunch down calorie content.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the appearance or smell of foods like yogurt without compromising their original nutritional value due to excessive sweetener content that may cause offensive odours during consumption. To solve these issues, researchers developed different methods called blending techniques involving multiple steps beforehand. These include mixing together liquid fractions containing specific compounds along with vegetable extractives, steaming them under pressure, filtrating and removing impurities, adjusting acid levels, preserving organoleptic properties, and filling containers with solidified mixtures made up mostly of zinc oxide.

Method used

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  • Zanthoxylum flavor soy sauce and preparation method thereof
  • Zanthoxylum flavor soy sauce and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A kind of preparation method of prickly ash flavor soy sauce product, comprises the following steps:

[0030] (1) Preparation of Zanthoxylum bungeanum essential oil: Dried Zanthoxylum bungeanum is crushed through a 60-mesh sieve, added to drinking water at a solid-to-liquid ratio of 1:10 (w / v), heated to continuous boiling and extracted for 1.5 hours. After distillation and extraction, the essential oil is collected and Cool to room temperature to get pepper essential oil;

[0031] (2) Preparation of surfactant: Mix and stir Tween 40, Tween 80, and edible alcohol according to the weight ratio of 1:2:6 to obtain a surfactant;

[0032] (3) Preparation of Zanthoxylum essential oil dilution: Take 0.07kg of Zanthoxylum essential oil, 0.35kg of surfactant, and 0.6kg of drinking water, mix the Zanthoxylum essential oil and drinking water, stir with the rotor at 150r / min, and add the surfactant in 3 times agent to obtain water-soluble pepper essential oil; then add drinking w

Embodiment 2

[0038] A kind of preparation method of prickly ash flavor soy sauce product, comprises the following steps:

[0039] (1) Preparation of Zanthoxylum bungeanum essential oil: Dried Zanthoxylum bungeanum is crushed through a 60-mesh sieve, added to drinking water at a solid-to-liquid ratio of 1:10 (w / v), heated to continuous boiling and extracted for 2 hours. After distillation and extraction, collect the essential oil and Cool to room temperature to get pepper essential oil;

[0040] (2) Preparation of surfactant: Mix and stir Tween 40, Tween 80, and edible alcohol according to the weight ratio of 1:2:6 to obtain a surfactant;

[0041] (3) Preparation of Zanthoxylum essential oil dilution: Take 0.1kg of Zanthoxylum essential oil, 0.75kg of surfactant, and 1.2kg of drinking water, mix the Zanthoxylum essential oil and drinking water, stir with the rotor at 175r / min, and add the surfactant in 3 times agent to obtain water-soluble pepper essential oil; then add drinking water to

Embodiment 3

[0047] A kind of preparation method of prickly ash flavor soy sauce product, comprises the following steps:

[0048] (1) Preparation of Zanthoxylum bungeanum essential oil: Dried Zanthoxylum bungeanum is crushed through a 60-mesh sieve, added to drinking water at a solid-to-liquid ratio of 1:10 (w / v), heated to continuous boiling and extracted for 2 hours. After distillation and extraction, collect the essential oil and Cool to room temperature to get pepper essential oil;

[0049] (2) Preparation of surfactant: Mix and stir Tween 40, Tween 80, and edible alcohol according to the weight ratio of 1:2:6 to obtain a surfactant;

[0050] (3) Preparation of Zanthoxylum essential oil dilution: Take 0.15 kg of Zanthoxylum essential oil, 1 kg of surfactant, and 1.5 kg of drinking water, mix the Zanthoxylum essential oil and drinking water, stir with the rotor at 200r / min, and add the surfactant in 3 times , to obtain the water-soluble pepper essential oil; then adding drinking water

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Abstract

The invention discloses a zanthoxylum flavor soy sauce and a preparation method of the zanthoxylum flavor soy sauce, and a zanthoxylum essential oil diluent is prepared for later use by stirring and diluting 0.07-0.15 part of zanthoxylum essential oil, 0.35-1 part of a surfactant, and 0.6-1.5 part of drinking water. The zanthoxylum flavor soy sauce is obtained by stirring and mixing 20-40 parts ofthe diluent, 200-400 parts of soy sauce and 0.5-1.5 parts of a stabilizer, shearing at high speed, homogenizing in sections, and finally bottling and sealing. The formula of the prepared soy sauce isreasonably designed, so that the fragrance of zanthoxylum and the salty fresh flavor of the soy sauce are perfectly combined together, meanwhile, the flavor component of the soy sauce does not volatilize easily, the zanthoxylum essential oil is completely dissolved in the soy sauce and is not separated, the form is even and stable, and the zanthoxylum flavor substance in the soy sauce is still well kept after being stored for a long period of time.

Description

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Claims

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Application Information

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Owner SICHUAN UNIV
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