CN104839528A - Modified perilla oil meal flower-fragrant apple sauce and preparation method thereof - Google Patents
Modified perilla oil meal flower-fragrant apple sauce and preparation method thereof Download PDFInfo
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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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses modified perilla oil meal flower-fragrant apple sauce and a preparation method thereof. The modified perilla oil meal flower-fragrant apple sauce is prepared from 800-1000 parts by weight of apple, 20-30 parts by weight of fresh rose petals, 10-14 parts by weight of fresh sweet osmanthus, 3-6 parts by weight of bee pollen, 8-10 parts by weight of citric acid, 40-50 parts by weight of perilla oil meal, 200-300 parts by weight of rock sugar, 8-12 parts by weight of pectin powder, 12-16 parts by weight of liquor and a proper amount of water. The preparation method comprises the following steps of milling fresh sweet osmanthus and fresh rose petals to obtain slurry, mixing the milled slurry and liquor, carrying out flower juice extraction, mixing the flower juice and perilla oil meal, and treating the mixture in an ultrasonic environment, wherein the ultrasonic wave is used for extraction of plant fragrance and uniform mixing of the components. The preparation method improves the traditional perilla oil meal technology and gives full play to perilla oil meal fragrant characteristics. The modified perilla oil meal flower-fragrant apple sauce has a unique local flavor and a certain health care effects.
Description
Technical field
The invention belongs to the technology field of jam, be specifically related to flowery odour apple jam of a kind of modification purple perilla oil meal and preparation method thereof.
Background technology
Ultrasound-assisted extraction be utilize Ultrasonic Radiation pressure to produce strong cavitation effect, disturbance effect, high acceleration, smash and stirring action grade effect, increase molecular motion of material frequency and speed, increase solvent penetration power, thus acceleration target component enters solvent, promotes the carrying out of extracting.Ultrasound-assisted extraction, compared with traditional abstraction technique, has quick, inexpensive, efficient advantage; Compared with supercritical fluid extraction, the equipment of ultrasonic extraction is more simple, can extract more compounds, because ultrasonic extraction can use any one solvent; Compared with microwave auxiliary extraction, the step of ultrasonic extraction is less, and extraction process is simple, and not easily pollute extract, rate of extraction is in some cases safer sooner.
Purple perilla oil meal be purple perilla seed oil expression after solid residue, purple perilla oil meal Middle nutrition is very abundant, according to surveying and determination, protein content up to 42.58%, respectively than high by 10.28% in flax, peanut oil meal, 0.88%; Wherein unrighted acid is than also many in soybean oil, raw phospholipid is 6.96%, crude fibre 20.59%, ash content 6.03%, phosphorus 2.20%, calcium 2.0%, long-term eating has mitigation to hypertension, high fat of blood, coronary heart disease, the moreover spices of purple perilla oil meal or a kind of fragrant odour, not only fragrant odour is good to eat, and without carcinogens such as sinigrin, free phenol, phenol violets.In a word, purple perilla oil meal, not only containing a large amount of aliphatic acid and amino acid, also containing a large amount of trace elements, has the value of development and utilization very much.
Summary of the invention
A kind of flowery odour apple jam of modification purple perilla oil meal, it is characterized in that, be made up of the raw material of following weight portion: apple 800 ~ 1000, fresh-rose lobe 20 ~ 30, fresh sweet osmanthus 10 ~ 14, Bee Pollen 3 ~ 6, citric acid 8 ~ 10, purple perilla oil meal 40 ~ 50, rock sugar 200 ~ 300, jelly powder 8 ~ 12, white wine 12 ~ 16 and appropriate water;
A preparation method for the flowery odour apple jam of modification purple perilla oil meal, is characterized in that, comprises following step:
(1), after being cleaned by apple, peeling, stoning, be cut into length and width 3 ~ 4cm block uniformly, fresh-keeping for subsequent use;
(2) fresh-rose lobe is become homogenate with fresh sweet osmanthus mixed grinding, be added to after white wine is mixed with the water of equivalent in aforementioned homogenate, residue is filtered out after stirring, juice will be remained mix with purple perilla oil meal, soak 20 ~ 30min fully to absorb, then put into ultrasonic extraction machine, Modulating Power 0.75kw, under 70 ~ 80 DEG C of temperature conditions, act on 60 ~ 80min;
(3) jacketed pan is prepared, add the water of (1) described apple block weight portion 3 ~ 5 times, rock sugar is added while stirring after boiling, the apple block described in (1), citric acid, (2) described product, jelly powder, Bee Pollen and other residual components is added after sugar dissolves completely, little fire stewes 60 ~ 80min slowly, and period, every 5 ~ 10min stirred once;
(4) after (3) terminate, open pot and stir jam, make the complete chylification of pulp, big fire is heated to control water content of boiling, and under normal temperature, cooling is sealed up for safekeeping.
By being pulverized by purple perilla oil meal, precision takes 10g, is placed in beaker, then uses slow fire boiling 30min with 100ml distilled water immersion 30min, and continuous 2 times, filter residue washes 2 times with water.Merging filtrate and flushing liquor, high speed centrifugation, the supernatant hydrochloric acid of isopyknic 12mol/L, under 105 DEG C of conditions, hydrolysis 24h, a certain amount of distilled water is added after concentrated, concentrate again, clean hydrochloric acid, get 50uL to be placed in amino-acid analyzer and to carry out analysis and obtain: glutamic acid 5.59mg/g, alanine 1.77mg/g, arginine 3.91mg/g, glycine 1.69mg/g, asparatate 2.90mg/g, threonine 1.47mg/g, leucine 2.61mg/g, isoleucine 1.44mg/g, proline 2.13mg/g, dead drunk propylhomoserin 1.32mg/g, valine 2.08mg/g, histidine 1.09mg/g, phenylalanine 1.98mg/g, methionine 0.70mg/g, lysine 1.78mg/g, tryptophan 0.31mg/g.
According to above information, utilize emphatically fragrant taste and the comprehensive nutrition of purple perilla oil meal, add in jam the mouthfeel strengthening jam, purple perilla oil meal also can be re-used as the accessory substance after the oil refining of purple perilla seed simultaneously, before this after the suitableeest addition determining white granulated sugar, citric acid and pectic substance, by the suitableeest addition of orthogonal test determination purple perilla oil meal, to reach best mouthfeel and taste, concrete grammar is as follows:
The process of purple perilla oil meal is by dry purple perilla oil meal, adds a certain amount of water and white wine, puts into food steamer stifling softening, then extracts aromatic substance by ultrasonic process, add in jam.
Choosing apple is that primary raw material makes apple jam, and take apple 250g, citric acid amount is 0.4% of weight, and white granulated sugar dosage is 24% of total amount, and the purple perilla oil meal adding different weight percentage carries out experiment of single factor, determines the optimum addition of purple perilla oil meal.
The Different adding amount of table purple perilla oil meal is on the impact of purple perilla oil meal apple jam taste quality local flavor
Learnt by table, when the addition of purple perilla oil meal is below 0.90%, along with the minimizing of purple perilla oil meal addition, the sour-sweet taste of apple jam is heavier, and mouthfeel is poor, and fragrance is thin out gradually.When the addition of purple perilla oil meal is more than 0.90%, along with the increase of purple perilla oil meal addition, the purple perilla taste of apple jam increases the weight of, make the sour-sweet lightly seasoned of jam, mouthfeel is poor, the inferior quality of jam, be not desirable effect, the suitableeest addition of purple perilla oil meal is about 0.90%.
Beneficial effect of the present invention: by after fresh sweet osmanthus and fresh rose defibrination with white spirit mixed, colored juice can be extracted, then mix with purple perilla oil meal, act under being put in ultrasound environments, ultrasonic wave has extraction plant flavour, each composition is mixed and acts on more uniformly, the present invention improves in the technique of traditional purple perilla oil meal, give full play to the feature of purple perilla oil meal fragrance, not only local flavor is unique, also possesses certain health-care efficacy.
Detailed description of the invention
Embodiment 1:
A kind of flowery odour apple jam of modification purple perilla oil meal, it is characterized in that, be made up of the raw material of following weight portion (g): apple 900, fresh-rose lobe 20, fresh sweet osmanthus 12, Bee Pollen 5, citric acid 10, purple perilla oil meal 40, rock sugar 300, jelly powder 10, white wine 15 and appropriate water;
A preparation method for the flowery odour apple jam of modification purple perilla oil meal, is characterized in that, comprises following step:
(1), after being cleaned by apple, peeling, stoning, be cut into length and width 3 ~ 4cm block uniformly, fresh-keeping for subsequent use;
(2) fresh-rose lobe is become homogenate with fresh sweet osmanthus mixed grinding, be added to after white wine is mixed with the water of equivalent in aforementioned homogenate, residue is filtered out after stirring, juice will be remained mix with purple perilla oil meal, soak 20 ~ 30min fully to absorb, then put into ultrasonic extraction machine, Modulating Power 0.75kw, under 70 ~ 80 DEG C of temperature conditions, act on 60 ~ 80min;
(3) jacketed pan is prepared, add the water of (1) described apple block weight portion 3 ~ 5 times, rock sugar is added while stirring after boiling, the apple block described in (1), citric acid, (2) described product, jelly powder, Bee Pollen and other residual components is added after sugar dissolves completely, little fire stewes 60 ~ 80min slowly, and period, every 5 ~ 10min stirred once;
(4) after (3) terminate, open pot and stir jam, make the complete chylification of pulp, big fire is heated to control water content of boiling, and under normal temperature, cooling is sealed up for safekeeping.
Claims (2)
1. the flowery odour apple jam of a modification purple perilla oil meal, it is characterized in that, be made up of the raw material of following weight portion: apple 800 ~ 1000, fresh-rose lobe 20 ~ 30, fresh sweet osmanthus 10 ~ 14, Bee Pollen 3 ~ 6, citric acid 8 ~ 10, purple perilla oil meal 40 ~ 50, rock sugar 200 ~ 300, jelly powder 8 ~ 12, white wine 12 ~ 16 and appropriate water.
2. the preparation method of a kind of flowery odour apple jam of modification purple perilla oil meal according to claim 1, is characterized in that, comprise following step:
(1), after being cleaned by apple, peeling, stoning, be cut into length and width 3 ~ 4cm block uniformly, fresh-keeping for subsequent use;
(2) fresh-rose lobe is become homogenate with fresh sweet osmanthus mixed grinding, be added to after white wine is mixed with the water of equivalent in aforementioned homogenate, residue is filtered out after stirring, juice will be remained mix with purple perilla oil meal, soak 20 ~ 30min fully to absorb, then put into ultrasonic extraction machine, Modulating Power 0.75kw, under 70 ~ 80 DEG C of temperature conditions, act on 60 ~ 80min;
(3) jacketed pan is prepared, add the water of (1) described apple block weight portion 3 ~ 5 times, rock sugar is added while stirring after boiling, the apple block described in (1), citric acid, (2) described product, jelly powder, Bee Pollen and other residual components is added after sugar dissolves completely, little fire stewes 60 ~ 80min slowly, and period, every 5 ~ 10min stirred once;
(4) after (3) terminate, open pot and stir jam, make the complete chylification of pulp, big fire is heated to control water content of boiling, and under normal temperature, cooling is sealed up for safekeeping.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510191804.9A CN104839528A (en) | 2015-04-21 | 2015-04-21 | Modified perilla oil meal flower-fragrant apple sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510191804.9A CN104839528A (en) | 2015-04-21 | 2015-04-21 | Modified perilla oil meal flower-fragrant apple sauce and preparation method thereof |
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| CN104839528A true CN104839528A (en) | 2015-08-19 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323209A (en) * | 2014-11-25 | 2015-02-04 | 吉林工商学院 | Preparation method of fermented flavored perilla frutescens paste |
| CN104397516A (en) * | 2014-10-28 | 2015-03-11 | 蚌埠市珠花蜂业有限责任公司 | Drunkenness-dispelling ginger-juice coffee paste-shaped honey |
-
2015
- 2015-04-21 CN CN201510191804.9A patent/CN104839528A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397516A (en) * | 2014-10-28 | 2015-03-11 | 蚌埠市珠花蜂业有限责任公司 | Drunkenness-dispelling ginger-juice coffee paste-shaped honey |
| CN104323209A (en) * | 2014-11-25 | 2015-02-04 | 吉林工商学院 | Preparation method of fermented flavored perilla frutescens paste |
Non-Patent Citations (2)
| Title |
|---|
| 王振宇等: "《天然产物分离技术》", 31 January 2012, 中国轻工业出版社 * |
| 田海娟等: ""含紫苏油粕苹果酱的研制"", 《食品研究与开发》 * |
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Application publication date: 20150819 |