阅读说明：本技术 一种甜味型花椒叶调味料及其制备方法 (Sweet pepper leaf seasoning and preparation method thereof ) 是由 唐文 陈思伊 朱艳 侯芙蓉 欧阳晶晶 于 2021-08-17 设计创作，主要内容包括：本发明公开了一种甜味型花椒叶调味料及其制备方法。所述甜味型花椒叶调味料包括花椒叶、蔗糖、枸杞、红枣、花椒、甘草及麦芽糊精。制备方法为：将各原料进行挑选,剔除肉眼可见的杂质,清洗后分别速冻后冷冻干燥处理；冻干后的各物料分别经高速粉碎机多次粉碎,过筛；将各原料按比例混合后,再经高速粉碎机搅拌均匀；将混合物经50-100℃处理2-8min,冷却。本发明以花椒叶为主原料,该配方制得的甜味型花椒叶调味料色泽呈褐色,香味纯正且浓郁持久,有花椒嫩叶香气,麻度适中,味甜,组织状态较好,可作为辅料应用于各种类型的焙烤食物中或用作蘸料。本发明可提高花椒叶的附加值,具有广阔的应用前景。(The invention discloses a sweet pepper leaf seasoning and a preparation method thereof. The sweet pepper leaf seasoning comprises pepper leaves, cane sugar, medlar, red dates, pepper, liquorice and maltodextrin. The preparation method comprises the following steps: selecting raw materials, removing macroscopic impurities, cleaning, quickly freezing, and freeze-drying; crushing and sieving the freeze-dried materials for multiple times by a high-speed crusher respectively; mixing the raw materials in proportion, and uniformly stirring by a high-speed pulverizer; treating the mixture at 50-100 deg.C for 2-8min, and cooling. The sweet pepper leaf seasoning prepared by the formula is brown in color, pure, strong and lasting in fragrance, moderate in tingling degree, sweet in taste and good in tissue state, has the fragrance of tender pepper leaves, and can be used as an auxiliary material to be applied to various types of baked food or used as a dipping sauce. The invention can improve the added value of the zanthoxylum bungeanum leaves and has wide application prospect.)

1. A sweet pepper leaf seasoning is characterized by comprising 5-25% of pepper leaves, 5-30% of cane sugar, 5-30% of medlar, 5-15% of red dates, 0-10% of pepper, 5-20% of liquorice and 10-30% of maltodextrin in percentage by weight.

2. The sweet pepper leaf seasoning of claim 1, wherein the pepper leaves are primary or secondary tender leaves of pepper trees, and are washed and picked after picking to remove fibrotic old leaves, dead leaves and diseased leaves.

3. The method for preparing the sweet pepper leaf seasoning as claimed in claim 1 or 2, comprising the steps of:

step 1): selecting raw materials, removing macroscopic impurities, cleaning, quickly freezing, and freeze-drying;

step 2): crushing and sieving the freeze-dried materials for multiple times by a high-speed crusher respectively;

step 3): mixing the raw materials in proportion, and uniformly stirring by a high-speed pulverizer;

step 4): treating the mixture obtained in the step 3) at 50-100 ℃ for 2-8min, and cooling.

4. The preparation method of the sweet pepper leaf seasoning as claimed in claim 3, wherein the temperature of the quick-freezing in the step 1) is-30 ℃ and the time is 24 hours; the freeze drying temperature is 40-80 deg.C, vacuum degree is 0.05-0.15MPa, and time is 10-48 h.

5. The method for preparing the sweet pepper leaf seasoning of claim 3, wherein the sieving in the step 2) is 40-100 mesh standard sieving.

Technical Field

The invention relates to a sweet pepper leaf seasoning and a preparation method thereof, belonging to the technical field of food seasoning processing.

Background

Zanthoxylum bungeanum (Zanthoxylum bungeanum) is a plant of Rutaceae Zanthoxylum, and the whole plant of Zanthoxylum bungeanum can be used. Except for low carbohydrate content, the tender leaves of the pepper have high contents of cellulose, fat, protein, carotene, VD, mineral substances and amino acid and can be eaten. The zanthoxylum bungeanum leaves also have high content of volatile oil, flavonoid substances and phenolic substances, and have strong inoxidizability. The pricklyash peel and the pricklyash leaf contain 18 kinds of volatile components and have small relative content difference, meanwhile, the pricklyash leaf contains amide compound components similar to pricklyash peel, and the pricklyash leaf can be used as a substitute of pricklyash peel.

The yield of the pepper leaves is high, but the reasonable utilization of the pepper leaves is ignored all the time. At present, Chinese prickly ash leaves are utilized, except that a small part of tender shoots of Chinese prickly ash are used for fresh food, tea making and pickles, most of Chinese prickly ash leaves are discarded in the processing process of Chinese prickly ash, so that resources are wasted, and the environment is polluted. Therefore, the existing resources are fully utilized to develop a new product, the application range of the zanthoxylum bungeanum leaves can be widened, the additional value of the zanthoxylum bungeanum leaves can be improved, and the economic benefit is increased.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the sweet pepper leaf seasoning is prepared by taking pepper leaf powder as a main component, has unique flavor and is not different from pepper.

In order to solve the problems, the invention adopts the following technical scheme:

a sweet pepper leaf seasoning comprises 5-25 wt% of pepper leaves, 5-30 wt% of sucrose, 5-30 wt% of medlar, 5-15 wt% of red dates, 0-10 wt% of pepper, 5-20 wt% of liquorice and 10-30 wt% of maltodextrin.

Preferably, the pepper leaves are primary leaves or secondary tender leaves of pepper trees, and are cleaned and picked after being picked to remove fibrotic old leaves, dead leaves and diseased leaves.

The invention also provides a preparation method of the sweet pepper leaf seasoning, which comprises the following steps:

step 1): selecting raw materials, removing macroscopic impurities, cleaning, quickly freezing, and freeze-drying;

step 2): crushing and sieving the freeze-dried materials for multiple times by a high-speed crusher respectively;

step 3): mixing the raw materials in proportion, and uniformly stirring by a high-speed pulverizer;

step 4): treating the mixture obtained in the step 3) at 50-100 ℃ for 2-8min, and cooling.

Preferably, the temperature of quick freezing in the step 1) is-30 ℃ and the time is 24 hours; the freeze drying temperature is 40-80 deg.C, vacuum degree is 0.05-0.15MPa, and time is 10-48 h.

Preferably, the sieving in the step 2) is 40-100 mesh standard sieve.

The sweet pepper leaf seasoning prepared by the formula is brown in color, pure, strong and lasting in fragrance, moderate in tingling degree, sweet in taste and good in tissue state, has the fragrance of tender pepper leaves, and can be used as an auxiliary material to be applied to various types of baked food or used as a dipping sauce. The invention can improve the added value of the zanthoxylum bungeanum leaves and has wide application prospect.

Compared with the prior art, the invention has the following beneficial effects:

1. the sweet pepper leaf seasoning disclosed by the invention fully utilizes the nutrients and flavor substances in the pepper leaves, improves the additional value of the pepper leaves and widens the application range of the pepper leaves. No report on the aspect is found in the existing literature.

2. In the invention, the purposes of flavor coordination and synergistic aroma enhancement are achieved by orthogonal optimization and reasonable compatibility on the aspect of matching and using of edible spices and sweeteners under the condition of the blending of liquorice and maltodextrin, and the retention time of the compound flavor in oral cavity and nasal cavity is prolonged.

3. The preparation method of the sweet pepper leaf seasoning provided by the invention is low in water content through high-temperature short-time heat treatment, and meanwhile, the finished product is endowed with a special flavor through a high-temperature process.

Detailed Description

In order to make the invention more comprehensible, preferred embodiments are described in detail below.

Example 1

The method comprises the following steps: commercially available fresh pepper leaves and various auxiliary materials are manually sorted and cleaned, quickly frozen in a refrigerator at the temperature of-30 ℃ for 24 hours, and then subjected to freeze drying treatment under the conditions of the temperature of 50 ℃, the vacuum degree of 0.1MPa and the time of 30 hours. And (5) crushing the freeze-dried materials for multiple times by using a high-speed crusher respectively, and sieving the crushed materials by using a standard sieve of 40 meshes.

Step two: the freeze-dried powder of the Chinese prickly ash leaves, the Chinese wolfberry, the liquorice, the red dates and the Chinese prickly ash, the sucrose powder and the maltodextrin are respectively weighed as follows: 200g of Chinese prickly ash leaves, 100g of Chinese wolfberry, 100g of liquorice, 50g of red dates, 50g of Chinese prickly ash, 250g of sucrose powder and 250g of maltodextrin. After manual mixing, the mixture is stirred by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 90 deg.C, and treating for 3 min. Cooling, dispersing, packaging and sealing to obtain the finished product.

Example 2

The method comprises the following steps: the same procedure as in example 1.

Step two: the freeze-dried powder of the Chinese prickly ash leaves, the Chinese wolfberry, the liquorice, the red dates and the Chinese prickly ash, the sucrose powder and the maltodextrin are respectively weighed as follows: 250g of Chinese prickly ash leaves, 150g of Chinese wolfberry, 50g of liquorice, 50g of red dates, 50g of Chinese prickly ash, 250g of sucrose powder and 200g of maltodextrin. After manual mixing, the mixture is stirred by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 90 deg.C, and treating for 3 min. Cooling, dispersing, packaging and sealing to obtain the finished product.

Example 3

The method comprises the following steps: the same procedure as in example 1.

Step two: the freeze-dried powder of the Chinese prickly ash leaves, the Chinese wolfberry, the liquorice, the red dates and the Chinese prickly ash, the sucrose powder and the maltodextrin are respectively weighed as follows: 250g of pepper leaves, 120g of medlar, 80g of liquorice, 50g of red dates, 300g of sucrose powder and 200g of maltodextrin. After manual mixing, the mixture is stirred by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 100 deg.C, and treating for 3 min. Cooling, dispersing, packaging and sealing to obtain the finished product.

Example 4

The method comprises the following steps: the same procedure as in example 1.

Step two: the freeze-dried powder of the Chinese prickly ash leaves, the Chinese wolfberry, the liquorice, the red dates and the Chinese prickly ash, the sucrose powder and the maltodextrin are respectively weighed as follows: 50g of Chinese prickly ash leaves, 150g of Chinese wolfberry, 50g of liquorice, 50g of red dates, 200g of Chinese prickly ash, 250g of sucrose powder and 250g of maltodextrin. After manual mixing, the mixture is stirred by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 80 deg.C, and treating for 5 min. Cooling, dispersing, packaging and sealing to obtain the finished product.

Example 5

The method comprises the following steps: the same procedure as in example 1.

Step two: the freeze-dried powder of the Chinese prickly ash leaves, the Chinese wolfberry, the liquorice, the red dates and the Chinese prickly ash, the sucrose powder and the maltodextrin are respectively weighed as follows: 150g of Chinese prickly ash leaves, 150g of Chinese wolfberry, 100g of liquorice, 100g of red dates, 100g of Chinese prickly ash, 250g of sucrose powder and 150g of maltodextrin. After manual mixing, the mixture is stirred by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 90 deg.C, and treating for 3 min. Cooling, dispersing, packaging and sealing to obtain the finished product.

Example 6

The method comprises the following steps: the same procedure as in example 1.

Step two: the freeze-dried powder of the Chinese prickly ash leaves, the Chinese wolfberry, the liquorice, the red dates and the Chinese prickly ash, the sucrose powder and the maltodextrin are respectively weighed as follows: 200g of Chinese prickly ash leaves, 150g of Chinese wolfberry, 50g of liquorice, 100g of red dates, 50g of Chinese prickly ash, 250g of sucrose powder and 200g of maltodextrin. After manual mixing, the mixture is stirred by a high-speed pulverizer. Placing the mixed flavoring into a drying oven at 90 deg.C, and treating for 3 min. Cooling, dispersing, packaging and sealing to obtain the finished product.

Example 7

Soaking dried Phyllostachys Pubescens in warm water to soften, absorbing water with kitchen paper, cutting into small pieces, adding vegetable oil into hot pot, and decocting with slow fire to golden yellow (about 20 min); taking out of the pot, absorbing oil by using oil absorption paper, and scattering a proper amount of the pepper leaf sweet seasoning prepared in the examples 1-6 to serve as dipping sauce for eating.

Example 8

Cleaning pork, shredding, adding vegetable oil, decocting with slow fire (about 10min), and spreading appropriate amount of the folium Zanthoxyli sweet flavoring prepared in examples 1-6 to obtain a dip.

Example 9

230g of low-gluten flour, 60g of soft sugar, 120g of unsalted butter and 50g of egg were weighed, sufficiently stirred, 15.0g of the pepper leaf seasoning prepared in example 1 was added with stirring, and the materials were sufficiently mixed, pressed with a hand to form a dough, and kneaded into long strips and cut into chips (side length about 3.2 cm. times. width about 2.5 cm). Preheating in an oven, baking, reserving gaps between dough pieces, heating to 165 deg.C, heating to 155 deg.C, baking for 20min, and cooling to obtain final product as adjuvant.