Preparation Of Instant Spice Seasoning Complex

Based on the principles and methods of flavoring, five oleoresins extracted from traditional seasoning flavors of"five spice", i.e., cinnamom,star anise,zanthoxylum,fennel and ginger were compounded and then improved their physical status by means of absorbing,emulsifying and microencapsulating. The products not only developed the advantage of oleoresins, but also broadened their using in food stuffs.Soxhlet extraction of oleoresins from cinnamom,star anise,zanthoxylum,fennel and ginger with ethanol was explored. The effect of ethanol concentration,material-solution ratio,extracting time and grinding particle size on extraction yield were discussed, and the optimum conditions were obtained by orthogonal experiments. The optimum conditions of extracting oleoresin from star anise were ethanol concentration 85%,material-solution ratio 1∶8,particle size 60 mesh,extracting time 3h, extraction yield 40.09%; cinnamon oleoresin: ethanol concentration 75%,material-solution ratio 1∶10,particle size 80 mesh,extracting time 6h, extraction yield 22.51%; zanthoxylum oleoresin: ethanol concentration 85%,material-solution ratio 1∶6,particle size 80 mesh,extracting time 4.5h, extraction yield 49.55%; fennel oleoresin: ethanol concentration 75%,material-solution ratio 1∶10,particle size 60 mesh,extracting time 4h, extraction yield 37.32%; ginger oleoresin: ethanol concentration 80%,material-solution ratio 1∶12,particle size 80 mesh,extracting time 4h, extraction yield 17.49%.Five oleoresins extracted from spices were served as raw materials in absorbed seasoning flavor complex preparation and dextrin was used as sorbent. The most suitable composition of the complex was determined through constrained mixture design experiments according to sensory evaluations, and the results were described as follow: cinnamom 0.89%,star anise 0.85%,zanthoxylum 0.70%,fennel 0.73%,ginger 0.57%,salt 1.00% and dextrin 95.25%. Spice flavoring emulsion complex was prepared using oleoresins complex of the suitable formula. By sensory evaluation and a series of single-factor experiments, the optimal conditions were established as follows: 5% oleoresins complex, 0.15% gelatin, 0.5% composite emulsifier of distilled monoglyceride-sugar ester with HLB=11 and the mixture was emulsified at 13000r/min for 7 min.Oleoresins complex of suitable formula was encapsulated into microcapsules by spray drying technology with Arabic gum and Maltodextrin as wall materials. Analyzed the influence of solid content,proportion of wall materials,load percentage,inlet temperature of heated wind and homogenizing pressure on microencapsulation efficiency and yield. The optimum parameters of the microencapsulation were determined by Response Surface Analysis (RSA) method and they were described∶the solid content of the mixture 26%, Maltodextrin∶Arabic gum =2∶1, load percentage 35% and the inlet temperature of heated wind 165℃.Under these conditions, the microencapsulation efficiency value and yield value were 98.64% and 91.57%, respectively.