| 摘要 |
A preparation method of extract, concentrate and distillate using powder coated with the flavor of an ingredient is provided to take various kinds of ingredients easily such as leaf vegetable, cereal, mushroom, bulbous vegetable, laver and seed, and to use the extract, concentrate and distillate as a food and drink additive. A preparation method of extract, concentrate and distillate comprises: (i) a first process of washing an ingredient; detoxifying, sterilizing and neutralizing the washed ingredient by soaking it in water containing 0.2~0.5wt% of acetic acid, 0.2~0.5wt% of citric acid and 0.1~0.4wt% of salt, based on the total weight of the water; spraying liquor on the sterilized ingredient and then drying it for a water content to be less than 5%; firstly crushing the dried ingredient; putting the crushed ingredient into a parching machine, spraying 0.3~0.5wt% of liquor with an alcohol content of 14~20% on the ingredient, based on the total weight of the ingredient, rotating the parching machine at a velocity of 40~50rpm at an inner temperature of 70~100°C, sealing up the parching machine when the specific flavor of the ingredient gets vaporized, setting the inner temperature to 120~200°C, rotating the parching machine at a velocity of 200~250rpm to coat the ingredient with its specific flavor; and crushing the ingredient coated with its specific flavor into granules or fine powder; and (ii) a second process of adding 10~15% of the powder obtained from the process (i), 1.5~2.5% of liquor, 0.5~1.0% of salt, 0.5~1.0% of acetic acid and 0.5~1.0% of citric acid to water of 35~45°C, based on the total weight of the water, so as to make an extract from the powder; and concentrating and distilling the extract at low temperature under vacuum to obtain a concentrate and a distillate. |
