Food Business Network News as a complex spice seasonings, under the guidance of scientific theory seasoning, various spices basis for the deployment produced in accordance with a certain proportion, resulting in the need to meet the different flavored sauces. In the preparation of the combination, the proportion should be scientific and reasonable, pay attention to the coordination of the components, but also pay attention to the characteristics of the processed products, in order to achieve the desired flavoring effect. Compared with a single spice, the compound spice can produce multiple flavors, a wide variety, and a complete fragrance. It can be used in various dishes to flavor and flavor, and it has the effect of adding icing on the cake.
The products currently on the market are roughly divided into several categories:
Compound Spice Extract: A viscous, slightly darker, oil-containing product extracted from crushed spices using a suitable organic solvent. It extracts almost all the aroma and flavor components of the spice. In addition to the essential oils, it also contains non-volatile spicy ingredients, fats, pigments and other substances dissolved in the solvent. It represents the active ingredients in the spice, and the aroma and taste are balanced, complete and full with the essential oil.
Adsorption type compound spice: A kind of seasoning type which adsorbs the spice extract on the excipients such as salt, lactose, glucose, starch, dextrin and bread flour. This product can be used in both powder and liquid products, and its manufacturing method is simple and inexpensive. It is the most commonly used type in Western countries.
Emulsified composite spice: An emulsion prepared by adding a suitable emulsifier and stabilizer to the spice oleoresin to uniformly disperse it in water. This product has a lower viscosity than the spice extract, is easy to disperse in aqueous solution, can be better used for liquid seasoning, and is soluble in water due to the taste component, which makes the seasoning more uniform and quick, and has a quick taste, which reduces the curing time. It can be directly applied to the surface of food or simmered, and has no scum and taste.
Encapsulated compound spice: The spice extract is converted into a solid instant powder, which effectively solves the problem of poor solubility and dispersibility, and can be used in solid and liquid products. It can effectively prevent the volatilization of the aroma, reduce the loss of flavor substances, and has a slow release effect; it can reduce the contact of sensitive components with the outside world, and play the role of preserving and retaining flavor. As a seasoning, the compound spice microcapsules are required to release the taste substance as soon as possible, and have no scumming taste, which requires the microcapsule wall material to have good water solubility, and also has the advantages of easy film formation, edible, and price. Low quality and other properties.
Relative to foreign countries, the form of condiments in China is relatively simple, the processing technology content is low, and the comprehensive utilization and deep processing of resources are not enough. With the rapid development of the food industry and the trend of using food additives of natural origin, the deep processing of compound spice seasonings will have broad development prospects.
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