CN104621537A - Seasoning sauce with leek fragrance and processing method of seasoning sauce with leek fragrance - Google Patents
Seasoning sauce with leek fragrance and processing method of seasoning sauce with leek fragrance Download PDFInfo
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- CN104621537A CN104621537A CN201510025792.2A CN201510025792A CN104621537A CN 104621537 A CN104621537 A CN 104621537A CN 201510025792 A CN201510025792 A CN 201510025792A CN 104621537 A CN104621537 A CN 104621537A
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- fragrant
- flowered garlic
- leek
- tartar sauce
- heme iron
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- 238000003672 processing method Methods 0.000 title claims abstract description 13
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to seasoning sauce with the leek fragrance and a processing method of the seasoning sauce with the leek fragrance. The seasoning sauce contains starch and also contains heme iron and leek sesame oil, wherein the leek sesame oil and the heme iron are embedded. The processing method comprises the procedures of separating the heme iron, embedding, preparing the leek sesame oil, embedding, preparing a sauce blank, and seasoning. The seasoning sauce and the processing method have the advantages that the characteristics of natural high-acidity plant juice and protease are ingeniously adopted; the seasoning sauce is strong in leek fragrance, natural and safe and has the good effect of nourishing blood; by matching with the leek sesame oil for use, the application of the heme iron of the blood difficultly applied in food for long time is expanded in the food field, and the benefit for improving the iron-deficiency anemia of children and females is achieved.
Description
Technical field
The invention belongs to food processing field, specifically, relate to the fragrant tartar sauce of a kind of fragrant-flowered garlic and processing method.
Background technology
Leek is allium, and compare with the penetrating odor of onion with the strong smell of garlic, the fragrance of leek is salubriouser.And leek has warming middle energizer to promote qi, the loose function such as the stasis of blood, removing toxic substances, its volatile essential oil contained and sulfide fragrance component are the pungent aroma source of its uniqueness, not only have plurality kinds of health care function, can also form good compound with the smell of blood.
Ferro element in food can be divided into heme iron and nonheme iron.Iron in the plant foods such as spinach, rape, Chinese cabbage, bean curd is nonheme iron, is ferric iron again.The absorption of nonheme iron is easily affected by other factors, as the phosphate in plant, phytic acid, oxalic acid, tannic acid, dietary fiber etc.Heme iron comes from the animal foodstuff having blood, is ferrous iron, can directly absorb, and unable to take food thing factor affects, and absorptivity is 20 ~ 40%.Although heme iron effectively can supplement the asiderosis in human body, the smell of blood that heme iron has have impact on the extensive utilization of heme iron.
Summary of the invention
The present invention's first object is to provide the fragrant tartar sauce of a kind of fragrant-flowered garlic, to provide the local flavor tartar sauce that can match with ferroheme.
The present invention is achieved through the following technical solutions object of the present invention: the fragrant tartar sauce of described fragrant-flowered garlic contains starch, and also containing heme iron and leek sesame oil, wherein, leek sesame oil and heme iron are embedded.
Second object of the present invention is to provide the processing method of the fragrant tartar sauce of a kind of fragrant-flowered garlic.
The present invention is achieved through the following technical solutions the present invention's second object: the processing method of the fragrant tartar sauce of described fragrant-flowered garlic, comprising:
1) heme iron is separated: in animal new blood, add lemon juice, homogenate, first reach more than 6 with acid protease enzymolysis to pH value, centrifugal, separation of supernatant and precipitation, add 50 ~ 70 DEG C of ethanol of 8 ~ 12% in precipitation, and then join in the uniform saturated beta-schardinger dextrin-solution of grinding, stir at least 1 hour, obtain heme iron embedding thing;
2) leek sesame oil is produced: add 5 ~ 15% edible vegetable oils in fresh leek, homogenate, heated homogenate liquid to 150 ~ 220 DEG C, cooling, filters, adds maltodextrin and emulsifying agent, heat and stir at least 1 hour, obtain pasty state fragrant-flowered garlic sachet and bury thing in filtrate;
3) base seasoning: heme iron is embedded thing and pasty state fragrant-flowered garlic sachet buries thing mixing, regulates denseness with gelatinized corn starch, boils, add various flavoring, the fragrant tartar sauce of obtained fragrant-flowered garlic.
Step 1) in, when acid protease hydrolysis is to more than pH6, can also continues to add flavor protease and carry out enzymolysis.Flavor protease assists in removing hydrolysis bitter taste.
Step 1) in, add lemon juice in animal new blood, addition preferably makes blood pH lower than 4, further preferred pH 1.5 ~ 3.Lemon juice can use plum juice, prune juice, Liu Dingzhi, strawberry juice, wax-apple juice to replace; Also citric acid tri potassium, trisodium citrate or natrium citricum can be used to substitute.If substituted with citric acid tri potassium, trisodium citrate or natrium citricum, then need pH to be adjusted to 1.5 ~ 4 before enzymolysis, addition is 0.3 ~ 1%.When adding lemon juice, vitamin C can also be added simultaneously.
Step 2) in emulsifying agent preferably 85 ~ 98% alcohol, addition preferably 3 ~ 8%.Also the composite mixture of polyglyceryl fatty acid ester or polyglyceryl fatty acid ester, sucrose ester and sapn can be selected, preparation method is: polyglyceryl fatty acid ester: sucrose ester: sapn equals 50 ~ 60%: 25 ~ 35%: 5 ~ 15%, further, tween can also be added, tween content preferably 4 ~ 8%.
Step 1) in, the mass ratio preferably 1: 3 ~ 6 of precipitation and beta-schardinger dextrin-; Step 2) in, filtrate and maltodextrin mass ratio preferably 1: 5 ~ 10.
The present invention after the fragrant tartar sauce seasoning of fragrant-flowered garlic terminates, can also add edible vegetable oil to tartar sauce surface, seals.Certainly this edible vegetable oil also can be not oxidizable, the not volatile flavor vegetable oil of capsicum wet goods flavor substance.
Advantage of the present invention is:
The present invention have employed natural peracidity plant juice dexterously.The natural peracidity plant juices such as lemon juice, plum juice, prune juice, Liu Dingzhi, strawberry juice, wax-apple juice, both as the anti-coagulants of animal new blood, again as acidity regulator, make haemoglobin molecule chain launch.Compared with other blood anticoagulant, natural peracidity plant juice is safer, and also containing other nutriment a large amount of in these plant juices, can increase the nutritive value of product, also make products taste better.The isoelectric point of the hemoglobin of most animals close to pH7, as chicken hemoglobin pI 6.92, and equine hemoglobin pI 4.6 ~ 6.4, PINPROL pI about 6.6.The pH value of the natural peracidity plant juice that the present invention uses, all in pH2 ~ 4, after haemocyte fragmentation, can make haemoglobin molecule chain launch, be convenient to enzyme hydrolysis.In the fully extended situation of haemoglobin molecule chain, available acid protease is hydrolyzed.Along with degree of hydrolysis is deepened, hydrolyzate pH rises, and when pH is raised to more than 6, is in the advantageous pH range of compound fertilizer production, can directly add flavor protease and be hydrolyzed further, to remove the bitter peptides that acid protease hydrolysis produces, makes products taste better.Whole technique is simple, and when the water comes, a channel is formed, does not need, by acid, alkali or buffer solution adjust ph, to decrease the use of non-natural preparation.
Beta-schardinger dextrin-embedding ferroheme, can prevent the ferrous oxidising one-tenth ferric iron of ferroheme.The present invention prevents that ferroheme is ferrous oxidising takes two kinds of measures: one is add vitamin C in new blood, and two is embedded by ferroheme.
After the homogenate of leek sesame oil, high-temperature heating can remove the blue or green gas of life wherein.With maltodextrin embedding after heating, effect, not as beta-schardinger dextrin-, just in time can make finished product tartar sauce appear fragrant-flowered garlic fragrance.This fragrant-flowered garlic fragrance is volatile, available a small amount of food plant oil seal.
The present invention adopts 85 ~ 98% alcohol as emulsifying agent, and product special flavour is unaffected, because alcohol can volatilize in the process of embedding.If select the composite mixture of fatty acid glyceride or polyglyceryl fatty acid ester, sucrose ester and sapn as emulsifying agent, product special flavour slightly becomes bad.
Fragrant-flowered garlic of the present invention aromatic strongly fragrant, natural, safely, there is good blood tonification effect.Using by arranging in pairs or groups with chive essential oil, can make to be difficult to the blood hemoglobin iron be applied in food for a long time and having widened the application in food, contributing to improving children and female iron deficiency anemia.
Detailed description of the invention
The following detailed description of embodiments of the present invention.
Embodiment one
The processing method of the tartar sauce of enriching blood of the present embodiment is as follows:
1) heme iron is separated: add 10% lemon juice in animal new blood, homogenate, add 3%3000U/g pepsin enzymolysis, when reaching 7 to pH, centrifugal, separation of supernatant and precipitation, add 50 DEG C of ethanol of 8% in precipitation, and then be added to together in the uniform saturated beta-schardinger dextrin-solution of grinding, the ratio of precipitation and beta-schardinger dextrin-is 1: 6, stir 1 hour, obtain heme iron embedding thing;
2) leek sesame oil is produced: add 5% soybean oil in fresh leek, homogenate, heated homogenate liquid to 220 DEG C, cooling, filters, adds alcohol and 5 times of maltodextrins that 3% concentration is 85%, heat and stir 75 minutes, obtaining pasty state fragrant-flowered garlic sachet and bury thing in filtrate;
3) base seasoning: heme iron is embedded thing and pasty state fragrant-flowered garlic sachet buries thing mixing, and regulate denseness with gelatinized corn starch, boil, add dried shrimp, capsicum, potassium sorbate, diced beef, the fragrant pungent flavor sauce of obtained fragrant-flowered garlic.
Embodiment two
The processing method of the tartar sauce of enriching blood of the present embodiment is as follows:
1) heme iron is separated: in animal new blood, add 8% plum juice, 2% vitamin C, homogenate, first adds 3%3000U/g pepsin enzymolysis, when enzymolysis to pH value reaches 6, add 2%12000U/g flavor protease and continue hydrolysis, centrifugal, separation of supernatant and precipitation, add 50 DEG C of ethanol of 12% in precipitation, and then be added in the uniform saturated beta-schardinger dextrin-solution of grinding, the ratio of precipitation and beta-schardinger dextrin-is 1: 3, stirs at least 1 hour, obtains heme iron embedding thing;
2) leek sesame oil is produced: add 15% peanut oil in fresh leek, homogenate, heated homogenate liquid to 200 DEG C, cooling, filters, then adds 10 times of maltodextrins and 3% polyglyceryl fatty acid ester, heat and stir 60 minutes, obtaining pasty state fragrant-flowered garlic sachet and bury thing;
3) base seasoning: heme iron is embedded thing and pasty state fragrant-flowered garlic sachet buries thing mixing, and regulate denseness with gelatinized corn starch, boils, adds chickens' extract, Zanthoxylum essential oil, chilli oil, pickles green moss section, potassium sorbate, fried bean curd skin, the fragrant tartar sauce of obtained spicy fragrant-flowered garlic.
Embodiment three
The processing method of the tartar sauce of enriching blood of the present embodiment is as follows:
1) heme iron is separated: in animal new blood, add 0.3% citric acid tri potassium, homogenate, add 3%3000U/g pepsin enzymolysis, when reaching 6 to pH value, centrifugal, separation of supernatant and precipitation, 70 DEG C of ethanol of 8% are added in precipitation, and then be added in 4 times of uniform saturated beta-schardinger dextrin-solution of grinding, stir at least 1 hour, obtain heme iron embedding thing;
2) leek sesame oil is produced: add 10% edible vegetable oil in fresh leek, homogenate, heated homogenate liquid to 180 DEG C, cooling, filter, then add the compound of 10 times of maltodextrins and 8% polyglyceryl fatty acid ester, sucrose ester, sapn, the ratio of polyglyceryl fatty acid ester, sucrose ester, sapn is 50 ~ 60%: 25 ~ 35%: 5 ~ 15%, heat and stir 80 minutes, obtaining pasty state fragrant-flowered garlic sachet and bury thing;
3) base seasoning: heme iron is embedded thing and pasty state fragrant-flowered garlic sachet buries thing mixing, and regulate denseness with gelatinized corn starch, boil, add potassium sorbate, chickens' extract, pork fourth, peanut end, shortening salted dried mustard cabbage section, the fragrant tartar sauce of obtained fragrant-flowered garlic.
Embodiment four
The processing method of the tartar sauce of enriching blood of the present embodiment is as follows:
1) heme iron is separated: in animal new blood, add 1% natrium citricum, homogenate, first use 5%3000U/g pepsin enzymolysis, when reaching 6 to pH value, then adding 4%12000U/g flavor protease, to carry out enzymolysis centrifugal, separation of supernatant and precipitation, 50 DEG C of ethanol of 12% are added in precipitation, and then be added in 5 times of uniform saturated beta-schardinger dextrin-solution of grinding, stir 75 minutes, obtain heme iron embedding thing;
2) leek sesame oil is produced: add 8% rapeseed oil in fresh leek, homogenate, heated homogenate liquid to 150 DEG C, cooling, filter, then add the compound of 5 times of maltodextrins and 6% polyglyceryl fatty acid ester, sucrose ester, sapn, tween, the ratio of polyglyceryl fatty acid ester, sucrose ester, sapn, tween is 50 ~ 60%: 25 ~ 35%: 5 ~ 15%: 4 ~ 8%, heat and stir 90 minutes, obtaining pasty state fragrant-flowered garlic sachet and bury thing;
3) base seasoning: heme iron is embedded thing and pasty state fragrant-flowered garlic sachet buries thing mixing, and regulate denseness with gelatinized corn starch, boil, add soybean protein, peanut, diced beef, drying ripe broccoli, fried bean curd skin, the fragrant tartar sauce of obtained auxotype fragrant-flowered garlic;
4) seal: add chilli oil on the fragrant tartar sauce surface of obtained auxotype fragrant-flowered garlic and seal.
Claims (10)
1. the fragrant tartar sauce of fragrant-flowered garlic, containing starch, is characterized in that: also containing heme iron and leek sesame oil, described leek sesame oil and heme iron are embedded.
2. the fragrant tartar sauce of fragrant-flowered garlic as claimed in claim 1, it is characterized in that: the embedding wall material of described leek sesame oil is maltodextrin, the embedding wall material of described heme iron is beta-schardinger dextrin-.
3. a processing method for the fragrant tartar sauce of fragrant-flowered garlic, comprising:
1) heme iron is separated: in animal new blood, add lemon juice, homogenate, Plus acidic protease hydrolyzed reaches more than 6 to pH value, centrifugal, separation of supernatant and precipitation, add 50 ~ 70 DEG C of ethanol of 8 ~ 12% in described precipitation, and then be added in the uniform saturated beta-schardinger dextrin-solution of grinding together, stir at least 1 hour, obtain heme iron embedding thing;
2) leek sesame oil is produced: add 5 ~ 15% edible vegetable oils in fresh leek, homogenate, heated homogenate liquid to 150 ~ 220 DEG C, cooling, filters, adds maltodextrin and emulsifying agent, heat and stir at least 1 hour, obtain pasty state fragrant-flowered garlic sachet and bury thing in filtrate;
3) base seasoning: described heme iron embedding thing and described pasty state fragrant-flowered garlic sachet are buried thing mixing, and regulates denseness with starch solution, boil, add various flavoring, the fragrant tartar sauce of obtained fragrant-flowered garlic.
4. the fragrant tartar sauce of fragrant-flowered garlic as claimed in claim 3, is characterized in that: step 1) in, when described acid protease hydrolysis to pH value reaches more than 6, then add flavor protease and carry out enzymolysis.
5. the fragrant tartar sauce of the fragrant-flowered garlic as described in claim 3 or 4, is characterized in that: step 1) in, described lemon juice is any one or several in plum juice, prune juice, Liu Dingzhi, strawberry juice, wax-apple juice, and addition is for making pH value of blood lower than 4.
6. the fragrant tartar sauce of the fragrant-flowered garlic as described in claim 3 or 4, is characterized in that: step 1) in, described lemon juice is any one or several in citric acid tri potassium, trisodium citrate or natrium citricum, adjust ph to 1.5 ~ 4, and addition is 0.3 ~ 1%.
7. the fragrant tartar sauce of the fragrant-flowered garlic as described in claim 3 or 4, it is characterized in that: step 2) in the addition of emulsifying agent be 3 ~ 8%, described emulsifying agent is 85 ~ 98% alcohol, or polyglyceryl fatty acid ester, or polyglyceryl fatty acid ester, sucrose ester and sapn are by 50 ~ 60%: 25 ~ 35%: 5 ~ 15% composite mixture.
8. the fragrant tartar sauce of fragrant-flowered garlic as claimed in claim 7, it is characterized in that: have tween in described mixture, the content of described tween is 4 ~ 8%.
9. the fragrant tartar sauce of the fragrant-flowered garlic as described in claim 3 or 4, is characterized in that: step 1) in, the mass ratio of described precipitation and beta-schardinger dextrin-is 1: 3 ~ 6; Step 1) in, described filtrate and maltodextrin mass ratio are 1: 5 ~ 10.
10. the fragrant tartar sauce of the fragrant-flowered garlic as described in claim 3 or 4, is characterized in that: food plant oil seal is used on the fragrant tartar sauce surface of described fragrant-flowered garlic.
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